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Results for “FOOD-PROCESSING INDUSTRY”

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At least 379 records · Page 21Linked to original sources
PubMed1977

Gas chromatographic determination of residual methylene chloride and trichloroethylene in decaffeinated instant and ground coffee with electrolytic conductivity and electron capture detection.

A method is described for the quantitative determination of residual methylene chloride (MC) and trichloroethylene (TCE) in decaffeinated instant and ground roasted coffees. The residual solvents were isolated by a closed system vacuum distillation technique with toluene as a carrier solvent, chromatographed on Chromosorb 102, detected by both electron capture and electrolytic conductivity detectors, and quantitated by comparison with an internal standard. Average recoveries of MC from instant and ground coffees spiked at 1, 10, and 25 ppm were 100.0 (88-113), 93.2 (92-95), and 97.7% (94-102%); and for TCE, 97.2 (92-101), 96.2 (95-99), and 96.5% (92-100%), respectively. The results from both detectors are compared. At lower attenuations, levels less than 1 ppm can be readily measured. The procedure developed was applied to domestic and imported coffee samples.

Chromatography, Gas↗
PubMed1977

The effect of sample size and culture method on the recovery of salmonella spp. from naturally contaminated carcase meal.

The results of parallel examination by two methods of 223 consignment samples of carcase meal were compared. Selective pre-enrichment of 5 g of sample prior to plating on to a solid media disclosed that 2,7% of consignments were contaminated with Salmonella. Non-selective pre-enrichment of 100 g followed by selective enrichment prior to plating food 21,5% of the consignment to contain Salmonella.

Animal Feed↗
PubMed1977

[Sources of microbial contamination in the production of veal].

Investigated was the microflora of various objects contributing to the contamination of veal during the process of its production. It was found that the main sources of primary contamination of the carcass surface with microorganisms are the hair coat, residual mud on the hoofs, intestinal contents of the calves for slaughter, the slaughter premise itself (walls, floor, air), tools used in slaughter (knives, axes for cutting open), clothing for work as well as the hands of the workers. The microbial contamination of the objects studied during work proved strong, in some cases the log value of the total count of organisms for some of them reaching up to 8.90, of the psychrophiles--up to 7.91, of the coliform bacteria--up to 7.04, of the moulds and yeasts--up to 6.08. Disinfection with 1 per cent water solution of Vosfasteril lowered the contamination of the objects studied by more than 99 per cent. The detergent used produced a high bactericidal effect and could successfully be employed at the meat producing enterprises throughout the country.

Animals↗
PubMed1977

[Hygienic studies of the manufacture of pasteurized and sterilized canned meat products].

Studied was microbiologically the hygiene condition of premises, equipment, glassware and containers, instruments and tools, raw meat, the hands of workers and work clothing, canned products prior to sterilization, and air along all technologic lines for the production of pasteurized and sterilized canned meat: In case of underestimating the measures of industrial hygiene. In case of permanent and severe control on the measures of industrial hygiene. Determined were the total counts of bacteria--of coliforms, Salmonellae, anaerobes and staphylococci. Results made it clear that the observation of hygiene along all technologic lines of production is an immediate task. Strictly observed hygiene in meat production has given very good results up to 90-100 per cent of the washings prove sterile. Experiments have pointed to the necessity of observing the measures of industrial hygiene that guarantee the high quality of canned meat.

Air Microbiology↗
PubMed1977

Review on computerized prediction of nutrients in thermally processed canned food.

Basic principles are briefly discussed for mathematical evaluation of nutrient concentration in thermally processed food. This evaluation is based on the use of equations for predicting the temperature of food subjected to a thermal process and for evaluating the rates of thermal degradation of a nutrient at different temperatures. Several computer programs were prepared by various researchers to minimize manual calculations required for estimating nutrient retention in thermally processed food. The computational characteristics of these programs are critically examined.

Computers↗
PubMed1977

Influence of some processing methods on the quality of apple slices: II-Cultivar Melrose.

The influence of three browning treatments (blanching, SO2 and ascorbic acid) and three processing methods (canning, freezing and freeze-drying) on the quality of apple slices of the cultivar Melrose was studied. Immediately upon arrival at the pilot plant, half of the fruits was processed and the remainder was held in storage for six weeks at 4.4 degrees C to be processed later. The results showed that the best treatment was the blanching-freezing combination for all attributes of quality, except for color, in which the SO2-freezing combination was superior. Storage appeared to have some influence on the quality of apple slices, so that the zero week storage samples were judged superior for all attributes of quality. Blanching was the best browning treatment for freezing, but for freeze-drying the samples treated with SO2 was superior to the blanched ones.

Cooking↗
PubMed1976

Acceptability of three convenience chicken products.

Three convenience products--frozen, precooked chicken apple fritters, chicken breast fillets, and chicken patties--provided by one processor were subjectively evaluated by two taste panels of older adults, ranging in age from the sixties to middle eighties. The panelists represented a middle-income group maintaining private homes and a low-income group living in public housing. Both panels rated each product above "good" (score=4) or "fair" (score=3) on four acceptability factors and the overall score. Although mean scores of the low-income taste panel on all factors were generally higher for all products, the only significant difference (P less than .01) pertained to the appearance factor. Both panels indicated willingness to buy all three products.

Aged↗