Storage of food

Food stored as raw material in the form of grains, pulses, and seeds is often attacked by stored-grain pests. To contain proper quality of dry food and prevent 

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Careful attention should be paid to processing and storage equipment to assure that certain future uses will not be contraindicated based upon the nature of the products. For example, it would not be wise to allow storage of food or food chain materials in vessels that once contained agricultural chemicals, even if the vessels were first cleaned. In the event the toller will not assure appropriate future use of the equipment, the client may consider purchasing the equipment for future use elsewhere. 

Methods are described for determining the extent to which original natural color is preserved in processing and subsequent storage of foods. Color differences may be evaluated indirectly in terms of some physical characteristic of the sample or extracted fraction thereof that is largely responsible for the color characteristics. For evaluation more directly in terms of what the observer actually sees, color differences are measured by reflectance spectrophotometry and photoelectric colorimetry and expressed as differences in psychophysical indexes such as luminous reflectance and chromaticity. The reflectance spectro-photometric method provides time-constant records in research investigation on foods, while photoelectric colorimeters and reflectometers may prove useful in industrial color applications. Psychophysical notation may be converted by standard methods to the colorimetrically more descriptive terms of Munsell hue, value, and chroma. Here color charts are useful for a direct evaluation of results. 

Ascorbic acid is photosensitive and unstable in aqueous solution at room temperature. During storage of foods, vitamin C is inactivated by oxygen. This process is accelerated by heat and the presence of catalysts. Ascorbic acid concentration in human organs is highest in adrenal and pituitary glands, eye lens, liver, spleen, and brain. Potatoes, citrus fruits, blade currants, sea buckthorns, acerola, rose hips, and red paprika peppers are among the most valuable vitamin C sources [1,2]. 

Rodriguez-Amaya DB. 1999. Changes in carotenoids during processing and storage of foods. ALAN 49(1) 38—47. 

Fundamental or ground Production and storage of food wound healing... 

In some facilities, there is a need for refrigerated storage of one or more flammable or combustible raw materials, catalysts, intermediate products, or finished goods. These materials may be in solid or liquid form in containers, boxes, drums, or small portable tanks. Depending on quantity of materials to be stored and required temperature, these facilities can range from cold storage warehouses for storage of food products to walk-in freezer rooms for pharmaceutical materials. 

It is important at this point to make the distinction between the terms freezing and frozen storage. The former may be regarded as part of the primary manufacturing process and uses, for example, fluidized bed freezers or plate freezers depending upon the nature of the food to be frozen. Frozen storage refers to the storage of food at... 

WOOD. A vascular tissue which occurs in all higher plants The most important commercial sources of wood are the gymnosperms, or softwood trees and the dicotyledonous angiosperms, or hardwood trees. Botanically, wood serves the plant as supporting and conducting tissue, and it also contains certain cells which serve in the storage of food. The trunks and branches of trees and shrubs are composed of wood, except for the very narrow cylinder of pith in the center and the bark which covers the outside. Botanists refer to wood by its Greek name, xylem. 

YEASTS AND MOLDS. These are very important plant organisms that make both positive and negative contributions to mammalian life processes. Their plus and minus values are particularly noted in connection with the production and storage of food products. 

High-performance LC is by far the most frequently used technique to monitor aspartame, intermediates formed during its synthesis, and decomposition products formed during manufacture and storage of food products. It is also used to check for the amounts declared on food labels (14,23). 

Of the eight amino acids essential for man and other animals, lysine is the most easily damaged by processing and/or storage of food. This damage or modification results in a reduction in nutritional availability of lysine. Available lysine can be... 

In addition to cytochrome P-450 induction, other diet induced metabolic effects are likely to be involved in carcinogenesis. High temperature processing or long-term storage of foods with attendant exposure to oxygen can lead to the formation of lipid peroxides and oxidized sulfur amino acids in the food. The partially oxidized S-amino acids cystine monoxide (CMO) and methionine sulfoxide (MSO) are nutritionally available, but require in vivo conversion to the reduced amino acids at the... 

During the processing and storage of foods of animal origin, events that result in the formation of fatty acid radicals and hydroperoxides are also likely to lead to the formation of OS. The variables that are important in relation to fatty acid oxidation and OS formation in foods include composition of the food matrix, PUFA content and oxidizability, CHOL level,... 

During processing and storage of foods, a number of chemical changes involving proteins may occur (Hurrell 1984). Some of these may be desirable, others undesirable. 

The tin content of foods has been reported by several investigators (64-67). Storage of food in tin-alloyed cans increases the tin concentration in foodstuffs bottled foods have essentially no tin (67). The practice of coating cans with lacquer — used widely in industrialized countries, but not in some developing nations (65) — reduces the leaching of tin, but even with lacquer cans. Imperfections In the coating (pinholes) allow contact of foods with metal. The concentration of tin in selected foods packaged in various types of cans is illustrated in Table VI. 

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