Food processors

CannedFoods, Principles of Thermal Process Control, Acidification, and Container Closure Evaluation, 5th ed.. The Food Processors Institute, Washington, D.C., 1988. D. M. Considine and G. D. Considine, eds.. Foods and Food Production Fnyclopedia, Van Nostrand Reinhold Co., New York, 1982. 

Determine Critical Control Points. A critical control point (CCP) is any point in the process where loss of control may result in an unacceptable health risk. A CCP is estabhshed for each identified hazard. The emergence of foodbome pathogens has taught food processors the importance of potential product contamination from the processing environment. 

Food Processor iN Nutrient Analysis System, Version 3.04, ESHA Research, Salem, Oreg., 1990 C. D. Hunt, T. R. Shuler, and L. M. Mullen,/. Am. Diet Assoc. 91, 558 (1991). 

Table Type This is a simple flat metal sheet with slightly upturned edges and jacketed on the underside for coolant flow. For many years this was the mainstay of food processors. Table types are still widely used when production is in small batches, when considerable batch-to-batch variation occurs, for pilot investigation, and when the cost of continuous devices is unjustifiable. Slab thicknesses are usually in the range of 13 to 25 mm (V2 to 1 in). These units are homemade, with no standards available. Initial cost is low, but operating labor is high.

Polycarbonates have proved attractive in domestic appliances. Examples include food processor bowls, coffeemaker cold water reservoirs, vacuum cleaner housings, food mixer housings, power tool housings, hair drier and electric razor housings, and microwave cookware. 

One of the most prominent problems confronting the modem food processor is the prevention of rancidity. Rancidity affects not only the palatability of the food but the nutritive value as well—for example, oxidative spoilage of fats has been shown to be responsible for the partial destruction of the essential fatty acids (6) and of other dietary nutrients such as vitamins A (12) and E (9), and perhaps D (26) and certain members of the B complex (5, 29, SO). When one considers that nearly every food contains some fat and that this fat is subject to oxidative spoilage, the magnitude of the problem of rancidity is at once obvious. 

NFPA National Food Processors Assoc. PC programmable circuit... 

Deposits also are commonly formed as a result of corrosion processes. For example, at lower FW temperatures and higher oxygen concentrations (conditions often found in food processors, laundries, or dye houses, where small low-load FT boilers generate steam for batch operations), the corrosion product hematite is often formed. 

Recycled condensate often is of higher quality than FW, although in facilities with extremely long runs of steam and condensate lines, or where amine treatments are not used (e.g., some food processors, hospitals, drug manufacturers, etc.) and in high heat-flux power boiler plants, there is a tendency for the condensate to be contaminated by iron and smaller levels of copper. 

Trichloroethylene has been detected in dairy products (milk, cheese, butter) at 0.3-10 pg/kg (0.3-10 ppb), meat (English beef) at 12-16 ppb, oils and fats at 0-19 ppb, beverages (canned fruit drink, light ale, instant coffee, tea, wine) at 0.02-60 ppb, fruits and vegetables (potatoes, apples, pears, tomatoes) at 0-5 ppb, and fresh bread at 7 ppb (McConnell et al. 1975). Samples obtained from a food processor in Pennsylvania contained trichloroethylene concentrations of 68 ppb in plant tap water, 28 ppb in Chinese-style sauce,... 

TRiCHOPOULOU, A and NASKA, A (2002) What consumers eat , in Henry, C J K and Chapman, C (eds), The nutrition handbook for food processors, Cambridge, Woodhead Puhhshing Limited, 7-33. 

Synthetic pigments traditionally used by food processors continue to be utilized with success however, with the increasing consumer preference for natural food additives, natural colorants from plants now present big business and most of the research efforts within the scientific field of colorants are conducted on natural materials. Among microalgal production methods, marine background is a very positive aspect in the success of P-carotene produced by Dunaliella salina. 

Equipment and ingredient suppliers are an excellent source of information about food processing procedures. Since the processing companies use their products, they have worked extensively with many of the food processors and are very familiar with the technology. The goal of equipment and ingredient suppliers is to sell more of their products, so they will often share information with the knowledge that the information may lead to additional sales in the future. 

Trade associations are often a good source of information. If they cannot answer questions directly, they may be able to offer information for making contacts in the industry. There are numerous trade associations on both a national and local level in the USA. They include the Snack Food Association, the National Food Processors Association, the Northwest Food Processors Association, the California League of Food Processors, the California Grape Commission, and numerous others. 

A 0.5-2-kg crop sample is cut into small pieces and homogenized thoroughly using a food processor. Rice grain is milled with an ultracentrifuge mill and sieved through a 42-mesh screen. The typical size of an analytical sample is less than 50 g. To prevent the decomposition of the anilide residues, crop samples should be frozen soon after collection and maintained frozen until analyzed. 

Matrix samples, where appropriate, are processed by grinding with dry-ice either in a food processor or a Hobart-Cutter mixer and stored in zipper-locking storage bags, allowing the dry-ice to sublime. All processed samples are then stored frozen (<0 °C) until used for fortification and analysis. 

Food processors and food producers, including millers and butchers... 

Broadly speaking, the most important factors in the safe use of economic poisons are adequate information and appropriate care by all persons having any contact whatsoever with the poisons. Safety may be promoted but not ensured by voluntary control, such as the self-discipline of industry by legal control, such as regulation of sale, labeling, and distribution and by economic control, such as the refusal of food processors to buy from farmers or dealers food containing excessive residues for which no adequate method of decontamination is known. 

The medical profession views with equal alarm the abuses that have occurred with these materials and the retaliatory measures which threaten overregulation. These abuses have compelled food processors to reject fruit and vegetable crops which have been treated with certain of the newer materials. It has also prompted health officials to confer with government and technical workers on means of establishing measures for the protection of the public. 

NFPA. 1992. National Food Processors Association. Public comment on the toxicological profile for lead. Submitted to the Academy for Toxic Substances and Disease Registry. Washington, DC. February 94, 1992. 

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