Food, foodstuffs

Nahrungsmittel, n. food, foodstuff pi. provisions. -chemie, /. food chemistry, -chemi-ker, m. food chemist, -f schung, /. food adulteration, -kunde, /. (science of) nutrition. -untersuchung, /. examination or investigation of food food research- -verfal-schung, /. food adulteration. 

A smoke extract used in traditional food foodstuff s smoking processes... 

Environment Food/foodstuff agriculture Health/safety Industrial products ... 

One disadvantage of fats contained within foodstuffs is the deterioration of the fat through oxidative rancidity. Many consumers find the aroma and flavor of deteriorated fats in foods repulsive, while others are fond of country ham and butter which owe thek aroma and flavor to fat rancidity and other breakdown products. The use of antioxidants (qv) makes such products commercially viable. 

In Europe, the formation of the European Economic Community has created a requirement to bring food additive approvals of the member nations into alignment, so as to eliminate differences in laws that hinder the movement of foodstuffs among these nations. Historically the member countries have differed widely in approaches to food additive approval and their tendency to approve new additives. At the time of this writing, a framework directive for food additives and several specific directives for various categories of additives are nearing completion (3). 

Gc/ftir has both industrial and environmental appHcations. The flavor and aroma components in fragrances, flavorings, and foodstuffs can be identified and quantified via gc/ftir (see Food additives). Volatile contaminants in air, water, and soil can be analy2ed. Those in air are usually trapped in a sorption tube then injected into the chromatograph. Those in water or soil are sparged, extracted, or thermally desorbed, then trapped and injected (63,64). 

Food Processing. One of the first appHcations of RO was ia the food processiag (qv) iadustry. The primary advantage of RO over the traditionally used processes ia the food iadustry is that RO operates at low temperatures which can prevent the denaturation of some materials used ia foodstuffs. Because high temperatures are not required, energy costs are reduced as well. Moreover, RO is relatively simple ia terms of the equipment design. These factors lead ultimately to a reduction ia capital and operating costs, accompanied by an iacrease ia product quaUty. 

Dry Ice. Refrigeration of foodstuffs, especially ice cream, meat products, and frozen foods, is the principal use for soHd carbon dioxide. Dry ice is especially useful for chilling ice cream products because it can be easily sawed into thin slabs and leaves no Hquid residue upon evaporation. Cmshed dry ice may be mixed directly with other products without contaminating them and is widely used in the processing of substances that must be kept cold. Dry ice is mixed with molded substances that must be kept cold. For example, dry ice is mixed with molded mbber articles in a tumbling dmm to chill them sufficiently so that the thin flash or rind becomes brittle and breaks off. It is also used to chill golf-ball centers before winding. 

Cs, I, and Sr) in her milk which is usuaUy consumed fairly near the cow within a few days after production. Other foodstuffs may be stored for months, allowing the short-lived radionuclides to decay away. Moreover, milk is a major food for children who are more susceptible to radiation... 

Lebensmittel, n.pl. provisions, victuals food nourishment, sustenance, -farbe, /. food color, food dye. -gewerb(e), n. foodstuff industry. -untersuchung, /. investigation of foods, food research. 

Nahr-lbsung, /. nutrient (or nutritive) solution, -medium, n. nutrient medium, -mittel, n. food nutriment, nutrient. -plasma, /. (Biol.) trophoplasm, -praparat, n, food preparation. -saft, m. nutrient juice chyle sap. -salz, n. nutrient salt (salt required for proper nutrition), -stoff, m. nutri ve substance, nutrient nutritive material, foodstuff, food, nfihrstoffarm, a. poor in food material. Nahrstoffgehalt, m. nutrient content, food content. 

Many foodstuffs are in the form of solids or processed powders, and do not offer serious corrosion problems, though mild steel equipment in infrequent use, or after washing down, can develop slightly rusted surfaces. This material is usually undesirable if it finds its way into food products. Scouring batches of dry foodstuffs is one solution to the problem if stainless steel is not used or affordable. Hygiene and cleanliness are, however, dominant factors. 

Organic chemicals Most organic liquids, other than the stronger acids, only attack zinc slowly. Zinc is, therefore, suitable for storage tanks for liquid hydrocarbons such as motor fuels, for phenols and for trichlorethy-lene degreasers. Zinc or zinc-coated vessels are not recommended for use in contact with acid foodstuffs, but are regularly used for dry foods. Zinc in small quantities is beneficial in the human diet. 

Tinned copper and copper alloys Copper itself has a fair corrosion resistance but traces of copper salts are often troublesome and a tin coating offers a convenient means of preventing their formation. Thus copper wire to receive rubber insulation is tinned to preserve the copper from sulphide tarnish and the rubber from copper-catalysed oxidation, and also to keep the wire easily solderable. Vessels to contain water or foodstuffs, including cooking vessels, water-heaters and heat exchangers, may all be tinned to avoid copper contamination accompanied by possible catalysis of the oxidation of such products as milk, and discolouration in the form of, for example, green stains in water and food. 

Brines maybe, as the name suggests, solutions of inorganic salts in water, and the two in general use are sodium chloride and calcium chloride. Of these, the former is compatible with most foodstuffs and can be used in direct contact or in circumstances where the brine may come into contact with the product. Calcium chloride has an unpleasant taste and cannot be permitted to contaminate foods. 

As a general rule, foods which are not to be frozen are handled and stored at a temperature just above their freezing point, providing this does no damage (exceptions are fruits such as bananas and lemons). Produce which is to be frozen must be taken down below the freezing point of the constituents. Since foodstuffs contain salts and sugars, the freezing process will continue down to -18°C and lower. 

The present-day food industry is almost totally dependent on refrigeration in one form or another, to manufacture, preserve, store and bring the product to the point of sale. The few examples chosen in Chapters 14-18 indicate the general principles. The history, development and current practice of refrigeration of foodstuffs is largely the history, development and current practice of the refrigeration industry itself. 

Sources of filth and contamination are diverse and numerous, each contributing its individual weight to the final summation and measurement. Rats, mice, and flies are themselves filthy in habit and also indicative of filthy conditions. Any evidence of their presence in or about a food product constitutes a heavy measure of filth. Insects which infest foodstuffs, or which live in or close to a food processing plant, create and leave evidence of their presence and reflect field, factory, and storage conditions. 

One of the most important sulfosuccinates of the diester type is diisooctyl sodium sulfosuccinate (DOSS). It has found a widespread use in pharmaceutics, industry, and as auxiliary for plastic packagings, etc., in contact with foods as well as in some foodstuffs. 

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