Food processing classification

A method that would enable detection and classification of the bone content in 100% of the incoming frozen fish blocks in real time without delaying the production line was desired. An obvious solution to this was the use of X-ray inspection. X-ray inspection however requires the integration of a highly sensitive inspection equipment with the corrosive atmosphere associated with food processing as well as the tough restrictions imposed by the health authorities regarding irradiation of food. 

Enzyme Preparations used in food processing are derived from animal, plant, or microbial sources (see Classification, below). They may consist of whole cells, parts of cells, or cell-free extracts of the source used, and they may contain one active component or, more commonly, a mixture of several, as well as food-grade diluents, preservatives, antioxidants, and other substances consistent with good manufacturing practices. 

Table I. Classification of major forms of food processing.

For the classification of ascorbic acid status as deficient, sufficient, or optimal, a relatively clear range of reference values exists. Table V shows the reference range for the definition of ascorbic acid status. Data derived from dietary records on the intake of ascorbic acid have to be handled carefully, since the concentrations in food show a wide range depending on several sources of variation (genotype, seasonal, food processing, etc.). Empirically estimated intake data are not always satisfactory... 

In food processing, the major objectives are sometimes achieved at the expense of some loss of recognised nutrients. However, in other cases, important nutrients may become available only after appropriate processing, since inhibitors or other interfering compounds may be destroyed or inactivated. Toxic factors can sometimes be destroyed by denaturation, as with enzymes, protease inhibitors and phyto-haemagglutinins. They can also be physically removed, for example by leaching, solvent extraction or solid classification methods, as in the removal of gossypol from cottonseed protein, or of phytate from cereals. 

The following sections will describe a variety of scenarios in food analysis where the application of MCR methods can be useful. Three main problem typologies have been identified and treated, namely the qualitative and quantitative analysis of compounds in food samples, the use of fingerprinting information for classification, authentication and other purposes, and the analysis of food processes. 

Dry bean flour fractions produced by dry roasting, milling and air classification resulted in versatile food ingredients. Fractions possessed good functional and nutritional properties which were found to be acceptable in a variety of food systems. These processes and products appear to have potential for improving nutritive status through improved dry bean utilization. 

Color is important in all forms of potato products, boiled, baked, fried, and chipped. Where a limited number of broad classifications are used, as in some commercial processing situations, use is made of visual reference charts showing a limited range of colors. Such charts are available for French fiies (Munsell USDA Frozen French Fry Standard, X-Rite Right On Colour) and for potato chips (Colour Standards Reference Chart for Potato Chips, Snack Food Association). 

Refrigeration is used in trucks, truck/trailers, intermodal containers, railcars, and ships. The majority of refrigerated vehicles fall into one of three refrigeration classifications (/) 0 to 4°C, perishable produce (2) —2 to 0°C, fresh meats and (3) —43 to —17° C, frozen foods. Although the basic principles of the Rankine cycle apply to transport refrigeration, it has unique methods for powering the compression process. 

The diversity of release products and the wide range of release problems make classification difficult. One approach is by product form, with subdivisions such as emulsions, films, powders, reactive or inert sprays, reactive coatings, and so on. Another approach is by application, eg, metal casting, mbber processing, thermoplastic injection molding, and food preparation and packaging. 

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