Food industry. 79-value

Research was undertaken at Michigan State University to determine the extent to which firms in the food industry value security in relation to quahty, price, deUvery reliabihty, and suppher locatioa A sample of 107 food industry purchasing professionals employed by food manufacturers completed a survey that... 

Food Applications. A number of features make en2ymes ideal catalysts for the food industry. They are all natural, efficient, and specific work under mild conditions have a high degree of purity and are available as standardi2ed preparations. Because en2ymatic reactions can be conducted at moderate temperatures and pH values, simple equipment can be used, and only few by-products are formed. Furthermore, en2ymatic reactions are easily controUed and can be stopped when the desired degree of conversion is reached. 

Polyethylene can be chlorinated in solution in carbon tetrachloride or in suspension in the piescnce ot a catalyst. Below 55-60% chlorine, it is more stable and more compatible with many polymers, especially polyvinyl chloride, to which it gives increased impact strength. The low pressure process copolymerizes polyethylene with propylene and butylene to increase its resistance to stress cracking. Copolymerization with vinyl acetate at high pressure increases flexibility, resistance to stress cracking, and seal ability of value to the food industry. 

D-value (decimal reduction time, DRT) is the time in minutes required to destroy 90% of a population of cells. The D-value has little relevance to the sterilization of medicines for injection, surgical instruments or dressings, where a process designed to kill all living spores must be developed. The D-value is used extensively in the food industry. 

Enzymes allow to improve the quality of the final product and the productivity in the same time. Associated to new technologies, industrial enzymes allow to give value to raw material in Food industry and to reduce the wastes quantity They are specific tools as important as the equipment. 

Biofuels rely on organic feedstocks such as plant oil, food wastes and trees but their larger scale and rapid exploitation to meet government targets is stressing large areas of land and associated systems such as water, food production and recreation. A truly sustainable future for biofuels and other eco-system exploitation for industrial value requires a better understanding and more quantitative assessment of a number of critical issues ... 

Stobart, H.G.A. (1993) Using enzymes to improve the productive value of poultry and pigfQQdsivdfs. Agro-Food-Industry Hi-Tech, January/Febmary, 27-29. 

Most research on aroma recovery by organophilic pervaporation has been conducted using aqueous aroma model solutions [25-28], although in recent years significant interest has been devoted to the recovery of aroma compounds from natural complex streams, such as fruit juices [29-31], food industry effluents [32] and other natural matrixes [33]. The increasing demand for natural aroma compounds for food use, and their market value, opens a world of possibilities for a technique that allows for a benign recovery of these compounds without addition of any chemicals or temperature increase. However, in most situations, dedicated requests by industrialists are formulated in cooperation with marketing departments, which translate into the need for a correct public perception. 

Functional properties, as considered from the point of view of the food processor, are those properties which impart desired physical characteristics to the products. For example, foam stability would be an important functional property to a producer of whipped toppings. From the perspective of the consumer, this functional property may contribute to satisfaction and lead to repeat purchases. Increasingly, however, the consumer is concerned with the nutritional impact of his purchases. Thus, the food industry will be pressured to expand its concept of functional properties to include nutritional considerations. Martinez (1) has recently suggested that functionality be defined as "the set of properties that contributes to the desired color, flavor, texture, and nutritive value of a product". In order to assess the nutritive value of a product, one must evaluate more than the presence of the nutrients one must evaluate nutrient bioavailability. 

The extraction of spice oleoresins is relatively new, and industrial plants have been in operation for about the last ten years. Because the CO2 extracts are different to the conventional processed oleoresins, the acceptance in the food industry is growing slowly. The spice plants are much smaller than the decaffeination and hop plants, and use extractors of between 200 and 8001. The same is true for medical herbs and high value fats and oils, which are more or less at the beginning of development. 

EXTENDER. A low-graxily material used in paint, ink. plastic, and rubber formulations chiefly to reduce cost per unit volume by increasing bulk, Extenders include dialomaccou.s earth, wood flock, mineral rubber, liquid asphalt, etc. Microscopic droplets of water fixed permanently in a plastic matrix are an efficient extender tor polyester resins. In the food industry, the term refers to certain extruded proteins, especially those derived from soybeans, which are used in meat products to provide equivalent nutrient values at lower cost. Made from defatted soy flour, they are often called textured proteins. 

Determining protein quality analysis is important in food science, particularly for developing foods with targeted nutritional value, and in animal feeding and husbandry. Protein is the key component in the diet of any farmed species, particularly in aquaculture and the pet food industry, making an accurate assessment of protein utilization critically important. Protein quality analysis provides an estimate of the content and bioavailability of indispensable or dietary essential amino acids. 

The most important feature affecting the functional and organoleptic properties of a protein is its surface structure. Surface structures affect the interaction of a protein with water or other proteins. By modifying the structure of the protein, particular functional and organoleptic properties are obtained. Functional properties of a protein are physicochemical characteristics that affect the processing and behavior of protein in food systems (Kinsella, 1976). These properties are related to the appearance, taste, texture, and nutritional value of a food system. Hydrolysis is one of the most important protein structure modification processes in the food industry. Proteins are hydrolyzed to a limited extent and in a controlled manner to improve the functional properties of a foodstuff. 

For simple fluids, also known as Newtonian fluids, it is easy to predict the ease with which they will be poured, pumped, or mixed in either an industrial or end-use situation. This is because the shear viscosity or resistance to flow is a constant at any given temperature and pressure. The fluids that fall into this category are few and far between, because they are of necessity simple in structure. Examples are water, oils, and sugar solutions (e.g., honey unit hi.3), which have no dispersed phases and no molecular interactions. All other fluids are by definition non-Newtonian, so the viscosity is a variable, not a constant. Non-Newtonian fluids are of great interest as they encompass almost all fluids of industrial value. In the food industry, even natural products such as milk or polysaccharide solutions are non-Newtonian. 

The nutritional values of foodstuffs are better correlated with the overall amino acid profile (compared to free amino acid composition). Not surprisingly, then, total amino-acid profile is much more commonplace in the food industry than is the analysis for free amino acids. In order to determine the amino acid composition of a foodstuff, proteins must first be hydrolyzed into their constituent free amino acids. 

Thus a measurement of the ultrasonic properties can provide valuable information about the bulk physical properties of a material. The elastic modulus and density of a material measured in an ultrasonic experiment are generally complex and frequency dependent and may have values which are significantly different from the same quantities measured in a static experiment. For materials where the attenuation is not large (i.e., a ca/c) the difference is negligible and can usually be ignored. This is true for most homogeneous materials encountered in the food industry, e.g., water, oils, solutions. 

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