Shrinkage of Food Materials During Drying
Shrinkage of food materials during drying is a common physical phenomenon that affects the textural quality and taste of the dried product. The shrinkage of food material depends on many factors including material characteristics, microstructure, mechanical properties, and process conditions. Understanding the effect of these influencing factors on deformation of fruits and vegetables during drying is crucial to obtain better‐quality product. The main aim of this study is to critically review the existing theoretical shrinkage models and present a framework for a theoretical model for the shrinkage mechanism. It also describes the effect of different drying conditions on material shrinkage, how the diverse characteristics of fruits and vegetables affect shrinkage propagation, and the challenges in developing a physics‐based shrinkage model. Comprehensive Reviews in Food Science and Food Safety, July 18, 2018, online version. Read full journal article here.
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Integration of Emerging Biomedical Technologies in Meat Processing
Modern‐day processing of meat products involves a series of complex procedures designed to ensure the quality and safety of the meat for consumers. As the size of abattoirs increases, the logistical problems associated with large‐capacity animal processing can affect the sanitation of the facility and the meat products, potentially increasing transmission of infectious diseases. And spoilage of food from improper processing and storage increases the global economic and ecological burden of meat production. Advances in biomedical and materials science have led to innovative new antibacterial technologies, which have broad applications in the medical industry. Additionally, new approaches in tissue engineering and nondestructive cooling of biological specimens could significantly improve organ transplantation and tissue grafting. These same strategies may be even more effective in the preservation and protection of meat. This review presents potential applications of emerging biomedical technologies to improve meat safety and quality. Future research directions investigating these new technologies and their usefulness in the meat processing chain along with regulatory, logistical, and consumer perception issues are also discussed. Comprehensive Reviews in Food Science and Food Safety, Volume 17, Issue 3, May 2018, Pages 615-632. Read full journal article here.
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Effects of Gamma Radiation Combined with Cinnamon Oil on Smoked Salmon Slices Inoculated with Shewanella putrefaciens
Smoked salmon slices inoculated with Shewanella putrefaciens were untreated (CK) or treated with 2 kGy gamma radiation (G), 1% (v/v) cinnamon oil (C), or the combination of them (G+C), and then packaged and stored at 4°C for 10 days. Microbiological and physiochemical analyses were then carried out. This review discusses how all treatments showed a better effect on inhibiting the increase in total viable counts, total volatile basic nitrogen, and thiobarbituric acid‐reactive substances than CK, especially the treatment of G+C. It also discusses how the combination treatment showed a best effect on retarding the reduction in polyunsaturated fatty acids of salmon samples in all treatments. These results indicate that treatments of gamma radiation and cinnamon oil on salmon samples, especially the combination treatment, can be used to maintain the quality of smoked salmon slices. Food Science & Nutrition, Volume 6, Issue 4, June 2018, Pages 806-813. Read full journal article here.
Microbiological Changes and Their Impact on Quality of Red Hot Pepper Mash During Natural Fermentation
Production of hot sauce may require fermentation of red hot pepper mash in barrels from two weeks up to three years. The purpose of this study is to evaluate the microbiological changes and their impact on quality characteristics of red hot pepper mash during natural fermentation over a period of 18 months. Aerobic plate count, lactic acid bacteria, and yeast counts, as well as changes in pH, acid content, color, and aroma of red hot pepper mash, were analyzed. Lactic acid bacteria and yeast presented a symbiotic association throughout the fermentation process. Significant pH reduction was observed, with an inverse correlation with acid content. Aroma was analyzed based on six volatile compounds that had a significant increase during the first 60 days of fermentation, followed by a significant reduction after 300 days. Food Science + Technology, Volume 53, Issue 8, August 2018, Pages 1816-1823. Read full journal article here.
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