Food industry process sampling

Acrolein has been detected in effluent water streams from industrial and municipal sources. Municipal effluents from Dayton, Ohio, for example, contained between 20 and 200 pg acrolein/L in 6 of 11 analyzed samples (USEPA 1980 Beauchamp et al. 1985). Acrolein is also a component of many foods, and processing may increase the acrolein content (USEPA 1980). Acrolein has been identified in raw turkey, potatoes, onions, coffee grounds, raw cocoa beans, alcoholic beverages, hops (USEPA 1980), white bread, sugarcane molasses, souring salted pork, and cooked bluefin tuna (Thunnus thynnus) (Beauchamp et al. 1985). 

Extraction using a supercritical fluid (CO2, N20 or CHC1F2 Freon-22) is a well-known process in the food industry (cf. 6.1). Extractors used for analytical purposes operate on the same principle. They incorporate a highly resistant tubular container into which the sample is placed (in solid or semi-solid form) with the supercritical fluid. Two modes of operation are employed ... 

Furthermore, samples are not usually optically clear.On the other hand, electrochemical monitoring of these compounds can be done by biosensors. Many reports on enzyme sensors have been published for clinical and food analyses(1,2). The enzyme sensors consisted of the immobilized enzyme and an electrochemical device. However, enzymes are unstable and expensive. Therefore, the enzyme sensors are not suitable for industrial process and environmental control. 

Methods based on enzymatic recognizing techniques have been developed for a large variety of analytes, varying from natural components to contaminants in food and environmental samples. Also, biosensors able to analyze some natural components and additives in foodstuffs and crop samples have been developed and used to quality control (Maines et al., 1996 Campanella et al., 1996) and to industrial food processes monitoring (Deshpande etal., 1994). 

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