volume3 ICEF 11

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I rt aors n ni lne t a nCgs e o t n g eg d o h Ei r a Fd o nn i n o en

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11th International Congress on Engineering and Food - Athens, Greece, 2011

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FOOD PROCESS ENGINEERING IN A CHANGING WORLD

Proceedings of the 11th International Congress on Engineering and Food (ICEF11) VOLUME III

Editors Petros S. Taoukis Nikolaos G. Stoforos Vaios T. Karathanos George D. Saravacos

ATHENS, GREECE 2011


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Food Process Engineering in a Changing World Proceedings of the 11th International Congress on Engineering and Food, May 22-26, 2011, Athens, Greece.

ICEF 11 Secretariat: Professor Petros Taoukis School of Chemical Engineering National Technical University of Athens Athens 15780 Greece e-mail: [email protected]

Technical & Scientific ICEF11 Editorial Team: Dr. Efimia Dermesonluoglu, Dr. Eleni Gogou, Dr. Virginia Giannou, John Tzigounakis National Technical University of Athens Published by: Cosmosware, Ag. Ioannou 53, Athens, Greece, 0030 2106013922 [email protected] All papers appearing in the ICEF11 Proceedings were Peer Reviewed for acceptance by at least two independent reviewers from the Scientific Committees. Copyright NTUA, School of Chemical Engineering, Athens 2011 SET ISBN: 978-960-89789-6-6 ISBN: 978-960-89789-5-9iv

ICEF11 ORGANIZERSOrganizer: National Technical University of Athens, School of Chemical Engineering Co-Organizers: - Agricultural University of Athens - Aristotle University of Thessaloniki - Harokopion University of Athens - Technical Chamber of Greece Executive Committee: President Prof. George Saravacos, President of the International Association for Engineering and Food Secretary Prof. Petros Taoukis, National Technical University of Athens Treasurer Prof. Magda Krokida, National Technical University of Athens Members Prof. Vaios Karathanos, Harokopion University of Athens Prof. Harris Lazarides, Agricultural University of Thessaloniki Prof. Nikolaos Stoforos, Agricultural University of Athens Prof. Constantina Tzia, National Technical University of Athens -Technical Chamber of Greece Prof. Stavros Yanniotis, Agricultural University of Athens International Honorary Committee: J. Aguilera (Chile) G.V. Barbosa-Canovas (USA) Z. Berk (Israel) J.J. Bimbenet (France) D. Farkas (USA) D.R. Heldman (USA) B. Hallstrom (Sweden) R. Jowitt (UK) M. Karel (USA) D. Knorr (Germany) T.P. Labuza (USA)

P. Linko (Finland) D. Lund (USA) B. McKenna (Ireland) A. Mujumdar (Singapore) H. Schubert (Germany) H. Schwartzberg (USA) R.P. Singh (USA) W.E.L. Spiess (Germany) J. Welti-Chanes (Mexico) T. Yano (Japan)


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ICEF11 SCIENTIFIC COMMITTEESInternational Scientific Committee:Abram, Veronika Afoakwa, Emmanuel Ohene Aguilera, Jose, Miguel Ahrne, Lilia Akterian, Stepan, G. Alvarez, Graciela Alzamora, Stella Bakalis, Serafim Balaban, Murat Balasubramaniam, V.M. (Bala) Balla, Csaba Barbosa-Canovas, Gustavo Becker, Thomas Blahovec, Jiri Boom, Remko Marcel Boudrant, Joseph Buckow, Roman Buera, Maria del Pilar Chen, Hongda Chernukha, Irina Chirife, Jorge Choi, Yong-Hee Ciprovica, Inga Clark, J. Peter Cleland, Don Costa, Rui Cunha, Luis Miguel Cullen, Patrick J. Dalla Rosa, Marco Datta, Ashim Davidson, Valerie J. De Carvalho, Rosemary Aparecida De Pinho, Samantha Cristina Dejmek, Petr Del Valle, Jose Manuel Devahastin, Sakamon Dumoulin, Elisabeth Efremov, German Ivanovich Erdogdu, Ferruh Evans, Judith Farkas, Brian E. Fekete, Andras Feng, Hao Fikiin, Kostadin Fito, Pedro J. Floros, John D. Frias, Jesus M. Fryer, Peter Furuta, Takeshi Gekas, Vassilis Gonzalez-Martinez, Chelo Gutierrez-Lopez, Gustavo F. Havet, Michel Heinz, Volker Heldman, Dennis R. Hendrickx, Marc E.G. Houska, Milan Hubinger, Miriam Dupas Hung, Yen-Con Ives, Don Karwe, Mukund Kaufmann, Stefan F.M. Kaymak-Ertekin, Figen Knorr, Dietrich Kokini, Jozef Krijgsman, Ardjan Kristbergsson, Kristberg Labuza, Theodore Laurindo, Joao Borges Lebovka N.I., Nikolai Lewicki, Piotr P. Li, Shu-Jun Liao, Xiaojun Liapis, Athanasios Lillford, Peter Lo, Martin Y. Lund, Daryl Marcotte, Michele Mascheroni, Rodolfo H. Masi, Paolo McCarthy, Michael McElhatton, Anna McKenna, Brian Miyawaki, Osato Moresi, Mauro Mujumdar, Arun Sadashiv Mulet, Antonio Murray, Andrew Nakanishi, Kazuhiro Nedovic, Viktor Nguyen, Minh Nicolai, Bart Niranjan, Keshavan ODonnell, Colm Okos, Martin Omobuwajo, Taiwo Ortega-Rivas, Enrique Ozilgen, Mustafa Ozkan, Necati Payne, Fred Pedreschi, Franco Pham, Tuan Pittia, Paola Popa, Mona Elena Poutanen, Kaisa Purwadaria, Hadi Rahman, Shafiur Ramaswamy, Hosahalli S.


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Rao, Anandha (Andy) Raspor, Peter Razavi, Seyed M.A. Reid, David Roos, Yrjo Sablani, Shyam Saguy, Sam Sastry, Sudhir K. Schubert, Helmar Shimoni, Eyal Silva, Cristina L.M. Simpson, Ricardo

Singh, R. Paul Singh, R.R.B. Sobral, Paulo Jose do Amaral Spiess, Walter E.L. Sun, Da-Wen Suzuki, Kanichi Teixeira, Arthur A. Tiwari, Brijesh Torreggiani, Danila Trystram, Gilles Tsotsas, Evangelos Tuzhilkin, Vyacheslav Ivanovitch

Van de Voort, Frederick Van der Linden, Erik Van Impe, Jan Venskutonis, Rimantas Voilley, Andree Vorobiev, Eugene Welti-Chanes, Jorge Windhab, Erich J. Wu, James Swi-Bea Zhou, Weibiao Zwietering, Marcel

National Scientific Committee:Adamopoulos, Konstantinos G. Bezirtzoglou, Eugenia Biliaderis, Costas G. Christakopoulos, Paul Giannakourou, Maria Goula, Athanasia Karapantsios, Thodoris D. Karathanos, Vaios Kekos, Dimitris Kiranoudis, Chris Kolisis, Fragiskos Kontominas, Michael Kostaropoulos, Athanasios Koulouris, Alexandros Koutinas, Apostolis Koutsoumanis, Kostas Krokida, Magda Lambrinos, Grigoris Lambropoulos, Athanasios Lazarides, Harris Lazos, Evangelos Mallidis, Constantinos Mandala, Ioanna Marinos-Kouris, Dimitrios Maroulis, Zacharias Marousis, Stratis Nychas, George-John Oreopoulou, Vassiliki Papadakis, Spyridon Raphaelides, Stylianos N. Skandamis, Panagiotis Stoforos, Nikolaos Taoukis, Petros Tzia, Constantina Valdramidis, Vassilis Xanthopoulos, George Xenakis, Aristotelis Yanniotis, Stavros Zogzas, Nikolaos

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ICEF11 is organized under the auspices of the International Association for Engineering and Food (IAEF).

ICEF 11 Institutional Supporters


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ACKNOWLEDGEMENTSThe 11th International Congress on Engineering and Food has been supported by the following companies and institutions:

Golden Sponsor Delta

Silver Sponsors Technical Chamber of Greece Nestl

Sponsors Federation of Hellenic Food Industries (SEVT) Coca-Cola 3E Creta Farm D. Nomikos Papadopoulos Elsevier Hellenic Association of Chemical Engineers Minerva S.A. Sara Lee Unilever Agricultural Cooperatives Union Aeghion-Greece Diversey Hellas Gaea INO


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PREFACEThe present book is part of the three volume Proceedings of the 11th International Congress on Engineering and Food (ICEF11) which took place in Athens, Greece, May 22-26, 2011. The Congress was under the auspices of the International Association for Engineering and Food (IAEF). It was organized by the School of Chemical Engineering of the National Technical University of Athens and the Agricultural University of Athens, the Aristotle University of Thessaloniki, the Harokopion University of Athens and the Technical Chamber of Greece. Participation in ICEF 11 exceeded 1100 scientific papers presented by colleagues from 70 countries. All papers were reviewed by at least two independent members of an extended International Scientific Committee. All submitted papers were assigned to 11 Scientific Topics: Food Materials Science, Engineering Properties of Foods, Advances in Food Process Technology, Novel Food Processes, Food Product Engineering & Functional Foods, Food Waste Engineering, Hygienic Design and Operation of Food Plants, Modeling & Control of Food Processes, Food Process Design & Economics, Modeling Food Safety & Quality, and Innovation Management. The 1st Volume contains the papers of the 415 Oral Presentations, while the 2nd and 3rd Volumes contain the papers of the Poster Presentations. An accompanying CD contains the extended electronic version of all papers included in the three Volumes. The Editors wish to thank the members of the Organizing and Scientific Committees; their valuable contribution and help is greatly appreciated.

Petros Taoukis Nikolaos Stoforos Vaios Karathanos George Saravacos


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CONTENTS-VOLUME III NOVEL FOOD PROCCESSESEmerging technologiesMass transfer of fruit slices in hypertonic solution F. A. Fazli, N. A. Fazli Nanofiltration treatment of waste brine obtained from sugar decolorizing resin regeneration F. Salehi, S.M.A. Razavi Process development of ready-to-eat custard cream filled chinese steamed bun S. Chaiwanichsiri, N. Poonnakasem, K. Laohasongkram Decontamination of spices by using a pulsed light treatment M. Moreau, I. Nicorescu, A.S. Turpin, A. Agoulon, S. Chevalier, N. Orange Acceleration of precipitation formation in peach juice induced by high-pressure carbon dioxide L. Zhou, Y. Zhang, X. Liaor, X. Hu Effect of the electric field on the vitamins A, C and E alone and added to avocado paste R.R.R. de la Torre, M.G.M. Ramos, Ma.R.R. Lpez, J.A.A. Ortega, F.J.M. Montes Effect of vacuum impregnation treatments to improve quality and texture of Zucchini (Cucurbita pepo, L.) E. Occhino, I. Hernando, P. Pittia Qualitative characteristics of sugar beet juices obtained in pilot extractor with pulsed electric field (PEF) pre-treatment K. Loginova, E. Vorobiev, N. Lebovka Modelling microbial load reduction in foods due to ozone impact E.M.C. Alexandre, T.R.S. Brando, C.L.M. Silva Use of organic acids on their own and in combination for decontamination of fresh vegetables and herbs as an alternative to chlorine S. Bulut, E. Ogras c Use of a Weibullian model to characterize microbial inactivation in apple juice processed with ultraviolet light E. Mytilinaki, S. Guerrero, S.M. Alzamora Detection of pork freshness using NIR hyperspectral imaging D.F. Barbin, G. ElMasry, D.-W. Sun, P. Allen Impact of non-thermal atmospheric pressure plasma on quality relevant food ingredients B. Surowsky, F. Zlicke, O. Schlter, D. Knorr11th International Congress on Engineering and Food - Athens, Greece, 2011

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Effect of pulsed light and ascorbic acid/CaCl2 dipping on rheological properties of fresh-cut apples P.L. Gmez, D.M. Salvatori, S.M. Alzamora Modeling a pasteurization process of clarified apple juice based on pulsed ultraviolet light I. Kasahara, P. Grogg, L. Aguilar Encapsulation of Lactobacillus paracasei using Spray Gun technology M. Jimnez, E. Jimnez, E. Azuara, G. Luna, C.I. Beristain Concentration of a vegetal enzymatic extract by microfiltration A.S.C. Teles, S.C. Terzi, L.F.M. Silva, F.S. Gomes, I.V.M. Moraes, A.S. Egito, L.M.C. Cabral, V.M. Matta Fresh produce decontamination by an atmospheric pressure plasma-jet M. Baier, M. Grgen, A. Frhling, M. Geyer, W.B. Herppich, J. Ehlbeck, D. Knorr, O. Schlter Intensification of process of water-thermal treatment of wheat grain before bread flour milling O. Safonova, O. Razborskaya, V. Yuferov, O. Ozerov The effect of abiotic stress pre-treatments on quality attributes of fresh-cut carrot cv. Nantes C. Alegria, J. Pinheiro, M. Duthoit, E.M. Gonalves, M.T. Coelho, M. Moldo-Martins, M. Abreu Yogurt from ultrasound treated milk: monitoring of fermentation process and evaluation of product quality characteristics P. Sfakianakis, C. Tzia Effect of sonication on malting behaviour of barley E. Dutheil, B. Tiwari, M. Gupta, P.J. Cullen, C. Brennan, C. O'Donnell

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High pressure processingA mathematical approach for using multiple enzyme based pressuretemperature-time integrators (PTTIs) for high pressure process evaluation E. Gogou, P.Taoukis Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio N. Szerman, Y. Barrio, B. Schroeder, P. Martinez, A. Sancho, C. Sanow, S.R. Vaudagna Rheological properties of high pressure milk cream G. Dons, G. Ferrari, P. Maresca Effects of HHP combined with blanching on microorganisms and qualities of cloudy and clear strawberry juices X. Cao, Y. Zhang, X. Liao, X. Hu Effect of high pressure homogenization process on Bacillus stearothermophilus and Clostridium sporogenes spores in skim milk C.R.G. Pinho, M.A. Franchi, A.A.L. Tribst, M. Cristianini 1653

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Effect of ultra high pressure homogenization on alkaline phosphatase and lactoperoxidase activity in raw skim milk C.R. G. Pinho, M.A. Franchi, A.A.L. Tribst, M. Cristianini Changes in texture, structure and pectin of peach during pressurization, heating or processing of high-pressure-induced and heat-induced jam H. Kuwada, Y. Jibu, K. Nakamura, M. Tabuchi, Ai. Teramoto, K. Ishii, Y. Kimura, M. Fuchigami Effects of high pressure with the addition of sugar-alcohol on the improvement in texture and structure of frozen egg custard gel A. Teramoto, Y. Jibu, H. Kuwada, Y. Kimura, K. Ishii, M. Fuchigami Process variables study on supercritical CO2 extraction of Brazilian cherry seeds (Eugenia uniflora L.) rich in bioactive volatile D. Nascimento e Santos, L.L. de Souza, N.J. Ferreira, A.L. de Oliveira High hydrostatic pressure (HHP) microbial kinetics in orange comminuted V. Serment-Moreno, Z. Escobedo-Avellaneda, J. Welti-Chanes Research development of ultra-high pressure processing on fruit juice W. Han, Z. Yunchuan, H. Qinghua, Z. Youbin Effects of high hydrostatic pressure on antioxidant activity, mineral and starch content and bioaccessibility, in apple (Granny smith) V. Briones-Labarca, G. Venegas-Cubillos, S. Ortiz-Portilla, M. Chacana-Ojeda, H. Maureira Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatments J.E. Reyes, G. Tabilo-Munizaga, M. Guanoquiza, A. Vega-Galvez, M. Miranda, M. Prez-Won Establishment of a processing method for tofu using high pressure compared to the heat induced method Y. Jibu, K. Nakamura, A. Teramoto, H. Kuwada, M. Fuchigami Enhanced infusion under High Pressure: New insights S. Mahadevan, M.V. Karwe Structural changes of pectin methylesterase from orange peel subjected to thermal and high pressure processing Z. Alexandrakis, T. Papadopoulos, F. Stavros, G. Katsaros, P. Katapodis, G. Nounesis, P. Taoukis Innovative value propositions for the food industry through non-thermal processing techniques F. Purroy, C. Tonello

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Separation and purification processesFractionation of liquid egg yolk: Influence of chemical and structural characteristics of egg yolk granular and plasma fraction on the continuous centrifugal separation process T. Strixner, M. Betz, U. Kulozik

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Bioprocessing engineeringCharacterization of novel cholesterol esterase from Trichoderma sp. AS59 with high ability to synthesize steryl esters A. Maeda, N. Hashitani, T. Mizuno, M. Bunya Recovery of an antibacterial peptide fraction from snow crab by-products hydrolysate by electrodialysis with ultrafiltration membranes A. Doyen, L. Saucier, L. Beaulieu, Y. Pouliot, M. Araya-Farias, L. Bazinet Prospection of bacterial endophytes isolated from Baru (Dipteryx alata Vog.) as a potential source of bioactive compounds G. Molina, A.P. Dionsio, M.R. Pimentel, G.T. Makita, R.C. dos Reis, G.M. Pastore Biotransformation of R-(+)- and S-( )-limonene by Fusarium oxysporum G. Molina, R.L. da Costa, A.P. Dionsio, J.L. Bicas, G.M. Pastore 1721

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Novel food processesPulsed light decontamination of vegetables and fruits G. Pataro, G. Dons, G. Ferrari Shelf life extension of fresh-cut fruit by UV-light exposure L. Manzocco, S. Da Pieve, I. Bartolomeoli, M. Maifreni Effect of ozonation on the sensory characteristics and pasting properties of cassava starch E.O.C. Amorim, V.C. Doval, M. Cristianini Production of antioxidant enriched cranberry juice by electrodialysis with filtration membrane: impact of process on juice composition L. Bazinet, S. Brianceau, M. Araya-Farias, Y. Desjardins Effect of sunflower oil applied by vacuum impregnation to refrigerated atlantic salmo L. Puente, J. Ortiz, M. Leiva, S. Aubourg Production of Mucor griceocyanus protease using different carbon sources in submerged fermentation A. Ramrez, J. Snchez, A. Ilin, J.C. Dusted Mendoza, J. Rodrguez, J.L. Martnez Evaluation of MAP design parameters on quality of fresh-cut produce F. Oliveira, M. Sousa-Gallagher, P. Mahajan, J. Teixeira Rational method for designing efficient food separation processes by chromatography. Polyphenol-ethanol/water system with polymer-resins M. Hosono, R. Maeda, N. Yoshimoto, S. Yamamoto Food-grade emulsions prepared by membrane emulsification techniques F. Spyropoulos, R.D. Hancocks, I.T. Norton Use of supercritical CO2 for the inactivation of Aspergillus niger inoculated on stainless steel plates surface M.A. da Silva, J. de Souza Ferreira, B.T. Iamanaka, F.S. Kihara, R.S. Cutolo, T.G. Kieckbusch 1729 1731 1733

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Non-aqueous thermal processing of foods R. Steele, C. Kerjean

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MODELING FOOD SAFETY & QUALITYNew technologies for the evaluation of quality and safetyEstimation of peroxidase activity in red cabbage by artificial neural network (ANN) I. Shahabi Ghahfarrokhi, A. Daraei Garmakhany, S.M. Mousavi Quality classification of corn tortillas by means of cross validation between sensorial evaluation and computer vision system J.J. Chanona-Prez, D. Mery, A. Soto, J.M. Aguilera, A. Cipriano, N. Velz-Rivera, I. Arzate-Vzquez, G.F. Gutirrez-Lpez Effect of microwave blanching on acrylamide content and quality attributes of french fries S. Tuta, K. Palazoglu, V. Gkmen Effects of application of tranglutaminase in wheat proteins during the production of bread E.Ap. Guastaferro Seravalli, A. Miwa Iguti, I.Ap. Santana, F. Finardi Filho Agrophysical methods to determine bioenergetic status of agricultural products J. Horabik, P. Baranowski, J. Tys Separation between high and low quality coffees by FTIR-ATR A.S. Franca, A.P. Craig, L.S. Oliveira Effect of temperature on biospeckle activity in apples A. Kurenda, A. Adamiak, A. Zdunek Implementation of DNA technology in a Greek dairy company: An overview E. Beletsiotis, D. Ghikas, K. Kalantzi Sensorial characteristics of goat milk cheeses made from ultra high-pressure homogenization-treated milk B. Juan, J.M. Quevedo, B. Guamis, V. Ferragut, A.J. Trujillo User-friendly software predicting the microbial spoilage of emulsified acid foods S.G. Manios, A. Psomas, P.N. Skandamis Detection of fecal contamination on leafy greens by hyperspectral imaging S. Kang, K. Lee, J.-G. Lim, M.S. Kim Detection of mushroom Virus X (MVX) infection in asymptomatic mushrooms using FTIR microscopic imaging L. Alvarez-Jubete, F. Bonnier, H. Byrne, H. Grogan, J.M. Frias Design and validation of sensory focused processes of foods C. Tzia, V. Giannou, D. Lebesi, D. Sabanis, V. Polychniatou, P. Sfakianakis, C. Chranioti, P. Moutsatsou 1751 1753

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Rapid HPTLC-based method for quality control: simultaneous chemical analysis and antioxidant activity determination in herbal, nutraceutical and functional foods K. Muoz, J. Caldern, E. Osorio, D. Castro, R. Serna, J. Daz, J. Londoo Nondestructive evaluation of watermelon ripeness using LDV R. Abbaszadeh, A. Rajabipour, H. Ahmadi, M. Mahjoob, M. Delshad Effect of pasteurization on bioactive amines in human milk F.F. Silva, M.B.A. Gloria Integration of new/rapid methods and ICTs to improve food safety and quality D. Lebesi, A. Bilbao, A.I. Daz, I. Papadaki, V. Oreopoulou

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Modeling of quality and safety and predictive microbiologyCommercial characterization of Madalenas: Relationship between physical and sensory parameters M.M. Ureta, D.F. Olivera, V.O. Salvadori Integrating strain variability in modelling Salmonella enterica growth A. Lianou, K. Koutsoumanis A study on germination time and mycelium growth kinetics of single fungal spores M. Gougouli, K. Koutsoumanis Quantifying the combined effect of salt and temperature on the growth of Listeria strains isolated from salmon and salmon processing environments T. Skra, A.M Cappuyns, E. Van Derlinden, J.T. Rosnes, V.P. Valdramidis, J.F.M. Van Impe Modelling thermosonication inactivation of Aspergillus flavus combining natural antimicrobial at different pH C.P. Coronel, M.T. Jimnez, A. Lpez-Malo, E. Palou Survival of Bifidobacterium longum in model solutions and fruit juices S. Nualkaekul, I. Salmeron, D. Charalampopoulos Inactivation kinetics of attached Escherichia coli cells on stainless steel and fresh-cut apples by hydrogen peroxide disinfection treatments S. Raffellini, S. Ortiz, S.N. Guerrero, S.M. Alzamora Bi-phasic growth of Listeria monocytogenes Scott A in Modified Welshimers broth at 7, 10 and 14C N.A. Tyrovouzis, A.S. Angelidis, N.G. Stoforos 1785

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Reaction kinetics in food processingKinetic of white chocolate color loss D.C.P. Jardim, AG. Orse, P. Efraim, S.C.S.R. de Moura Available lysine in powdered infant formula as described by reaction kinetics I. Schmitz, A. Gianfrancesco, U. Kulozik, P. Foerst 1799 1801


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Kinetic modelling of colour changes during beef roasting S.M. Goi, V.O. Salvadori Instrumentation of a semi-industrial oven to monitor non-enzymatic browning kinetics during baking M. Courel, B. Rega, S. Fehaili, P. Giampaoli, C. Bonazzi Degradation of 5-hydroxymethylfurfural in malt during fermentation of beer G. Ak ll o lu, B. Ata Mogol, V. Gkmen Thermal inactivation kinetics of L-carnitine P. Prokopiou, A.M. Goula, N.G. Stoforos Quality degradation of butterhead lettuce: the performance of General Stability Index (GSI) modified methodology M.V. Agero, S.I. Roura A MALST method comparison over univariate kinetic modelling for determination of Shelf life in cereal snack of dried apples J. Saavedra, A. Crdova, C. Quezada Modulation of thermal inactivation of protease during enzymatic hydrolysis of salmon muscle P. Valencia, N. Bustos, S. Almonacid

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Risk assessment and safety assuranceDetermination of aflatoxin M1 in raw milk by HPLC marker as evidence of cattle-food storage conditions from the herd suppliers of a dairy company in the city of Valledupar E. Fragoso, T. David, S. Romero, H. Ospino Use of a Poisson-gamma regression model to assess the process hygiene criterion for Enterobacteriaceae on Irish sheep carcasses U. Gonzales-Barron, F. Butler Improvement of harvesting and processing of cultivated fresh water prawn (Macrobrachium rosenbergii) T.C.A. Silva, L.S. Arrieche Assessing the conditions of milk production on farms based on family farming M. da Penha Piccolo Ramos, F.C.N.N.Silva, L. Oliveira de Faria, C. L. de Oliveira Pinto Regeneration of frying oils by using adsorbent resins N. Gnco lu, B.Atac Mogol, V. Gkmen Extending shelf life of watercress by means of alternative sanitizers and modified atmosphere packaging C. Char, P. Villena, A. Hinojosa, V. Escalona Modeling the effect of acid and osmotic shifts above and across the growth boundaries on the adaptation and growth of Listeria monocytogenes C.-I. A. Belessi, S.I. Merkouri, A.S. Gounadaki, S. Schvartzman, K. Jordan, E.H. Drosinos, P.N. Skandamis 1817

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Effect of contamination stage and inoculum history on the survival and growth of Listeria monocytogenes in semi-hard and hard cheese C.-I.A. Belessi, S. Arapaki, A.S. Gounadaki, P.N. Skandamis Inoculated pack study of an intermediate moisture egg patty M. Richardson, A. Sikes, C. Lee, S. Walker HACCP implementation in public hospitals: a survey in Crete, Greece E. Kokkinakis, A. Kokkinaki, G. Kyriakidis, A. Markaki, G.A. Fragkiadakis HACCP implementation in local food industry: a survey in Crete, Greece E. Kokkinakis, A. Kokkinaki, G. Kyriakidis, A. Markaki, G.A. Fragkiadakis

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Management and optimization of the food chain-from production to consumptionA simplified method for determination of the sour cassava starch expansion property M. Janete Angeloni Marcon, D. Jacob Kurtz, M. Maraschin, V. Reginatto, I. Mottin Demiate, E.R. Amante Influence of room temperature on food safety in refrigerated display cabinet O. Laguerre, M. Hoang, G. Alvarez, D. Flick Antemortem and postmortem biochemistry, drip loss and lipid oxidation of European sea bass muscle tissue C. Nathanailides, S. Panopoulos, F. Kakali, C. Karipoglou, D. Lenas Impact of initial handling and subsequent storage conditions on the safety and keeping quality of sardines K. Chatzikyriakidou, E. Katsanidis Survival of Salmonella and Escherichia coli O157:H7 during freezing, thawing and cooking of ground beef patties, simulating common household practises S.G. Manios, T. Giovanis, A. Lalechou, P.N. Skandamis European food, technology and nutrition declaration (EFTN Declaration) P. Raspor, L. Baa Optimization of shelf life distribution of frozen fish products based on modelling and TTI monitoring M.N. Giannoglou , M. Loukianou, K. Tsatsaragou, T. Tsironi, P.S. Taoukis 1839

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Modeling food safety and qualityModeling of Greek coffee aroma loss during storage at different temperatures and water activities E. Makri, D. Tsimogiannis, E. Dermesonluoglu, P. Taoukis Combined effect of meat composition and heating parameters on the physicochemical state of proteins A. Promeyrat, L. Le Lout, A. Kondjoyan, T. Astruc, V. Sant-Lhoutellier, P. Gatellier, J.D. Daudin 1853 1855


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Biogenic amine levels in dry fermented sausages produced and sold in Greece E.J. Papavergou Spore inactivation by ultraviolet irradiation combining with different preheating treatment D. Hamanaka, H. Yamada, T. Kadoyanagi, V. Tryvittayasil, F. Tanaka, T. Uchino Aroma profile of different salted dried codfishes M. Costa Silva, L.R. Silva, P. Guedes-de-Pinho, P. Andrade, P. Valento, R. Costa Influences of pH and temperature on infrared spectroscopic features of brewed coffee A. Hashimoto, Y. Sugimoto, K.-I. Suehara, T. Kameoka Comparison of wild and farmed sea bass (Dicentrarchus labrax L) lipid quality D. Lenas, S. Chatziantoniou, C. Nathanailides, D. Triantafillou Coupling between heat and mass transfer and stoechio-kinetic models to bring insight into maillard reaction kinetics during baking of sponge-cake products C. Pnicaud, B. Broyart, D. Goujot, M. Courel, X.-M. Meyer, C. Bonazzi A methodology for the certification of food-serving services according to the Mediterranean dietary model E. Grigoroudis, A. Psaroudaki Bactericidal effect of electrolyzed oxidizing (EO) water on E. coli O157:H7and Salmonella-inoculated beef, chicken, and shrimp J. Weese, T.-S. Huang Predicting persimmon puree colour as a result of puree strength manipulation A.R. East, X.H. Tan, J. Suntudprom Occurrence of furan in commercial samples of roasted coffee in Brazil A.P. Arisseto, E. Vicente, M.S. Ueno, M.C.F. Toledo Potential of furan formation in roasted coffee as influenced by species and roast degree A.P. Arisseto, E. Vicente, M.S. Ueno, S.A.V. Tfouni, M.C.F. Toledo Thermal inactivation of Byssochlamys nivea in pineapple juice combined with preliminary high pressure treatments E.H. da Rocha Ferreira, A. Rosenthal, V. Calado, J. Saraiva, S. Mendo, P. Rodrigues De Massaguer Role of spices on acrylamide formation in buckwheat ginger cakes L. Markov, Z. Ciesarov, K. Kukurov, H. Zieli ski, D. Zieli ska, A. Bednrikov Detection of deoxynivalenol in wheat flour using fluorescence fingerprint J. Sugiyama, K. Fujita, M. Tsuta, M. Kushiro Modeling of growth and ochratoxin A production of Aspergillus carbonarius and evaluation in food matrices: effect of (gel) microstructure, water activity, and temperature A.E. Kapetanakou, A. Abavi, S. Yanniotis, E.H. Drosinos, P.N. Skandamis Modelling of in-mouth perception the case of sodium B.J.D. Le Rvrend, I.T. Norton, S. Bakalis

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Furan derivatives dynamic in rye bread processing V. Ozolina, D. Kunkulberga, B. Cieslak, M. Obiedzinski The effects of eracleum platytaenium boiss essential oil on the growth of ochratoxigenic penicillium verrucosum (D-99756) isolated from kashar cheese S. Ozcakmak, M. Dervisoglu, A. Akgun, A. Akcin, T. Ayta Akcin, F. Seyis The inhibition of contaminated molds by some essential oils in cheeses S. Ozcakmak, A. Akgun, M. Dervisoglu Fungicidal against Aspergillus flavus and decontaminate Aflatoxin B1 with Neutralized and Acidic electrolyzed oxidizing water Li Lite, Xiong Ke

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1891 1893 1895

ADVANCES IN FOOD PROCESS TECHNOLOGYCooling and freezingInfluence of different inulin types on bread quality in the process of freezing and thawing J.S. Filipovi , .B. Psodorov, N.K. Filipovi , V.S. Filipovi Thermal analysis of strawberry preservation by cooling and freezing A.-G. Ghiaus, C. Vasilescu Effects on Xe hydrate formation for texture in vegetable tissue H. Ando, T. Suzuki, K. Kajiwara, Y. Kawagoe, Y. Makino, S. Oshita The potential of ambient cooling systems for reducing refrigeration loads and saving energy S.J. James, C. James Industrial superchilling, a practical approach A.M. Stevik, I.C. Claussen 1897 1899 1901 1903

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Thermal processingEvaluation of thermal resistance and efficiency of palm olein and canola oils in frying of potato chips A. Rafe, S. Bolourian, G. Goli Movahhed, M. Afshari Assessment of furfurol derivatives: food risk factors in natural apricot and peach juice C. Jianu, I. Cocan, I. Jianu Numerical evaluation of liquid food heat sterilization in a brick-shaped package P.E.D. Augusto, M. Cristianini Effect of steam jet cooking on the destruction of corn starches L.H. Ferng, S.H. Chen, Y.A. Lin Experimental studies and interpretation of pistachio nut roasting process G. Trystram, R. Yeganeh 1907 1909

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Heat transfer analysis-based prediction of protein denaturation and umami component of meat during cooking N. Ishiwatari, M. Fukuoka, N. Hamada, N. Sakai Effect of steam cooking of food on mass transfer E. Descours, E. Ferret, N. Valance, A. Voilley, A.-M. Seuvre Development of experimental devices in order to study the interactions between heat and mass phenomena and thermal degradation reactions of lipids during domestic reheating of pre-fried food products J. Cernela, . Heyd, . Broyart The effect of UHT and VAT thermal processing systems on whey protein denaturation and gel strength of yoghurt A. Labropoulos, T. Varzakas, S. Anestis Application of ohmic heating to whole egg T. Nakai, M. Fukuoka, N. Sakai Transient mass and heat transfer during potato deep fat frying - The effect of the oil type, frying load and initial frying temperature J.S. Lioumbas, M. Kostoglou, T.D. Karapantsios

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Innovation in traditional processingAcceptance of Iron Fortified Rice (I-Rice) in the Philippines to Combat Iron Deficiency Anemia (IDA) E.M. San Juan, N.O. Camitan, A.C. Natividad, M.U. Gochangco, L.D. Alkuino, A.R. Cariso, Jr., A.O. Lustre, A.W. Tejada Quality characteristics and drying behaviour of muffins baked in steam assisted and convectional ovens M. Sakin Yilmazer, H. Isleroglu, T. Kemerli, O. Ozdestan, G. Guven, F. KaymakErtekin, A. Uren, B. Ozyurt Study of an innovative combination between microwaves and enzymes applied to bakery products T. De Pilli, A. Derossi, R. Giuliani, C. Severini Effective removal of heavy metal in some fish sauce products by tannin treatment T. Sasaki, T. Michihata, S. Nakamura, T. Enomoto, T. Koyanagi, H. Taniguchi, M. Aburatani, M Koudou, K. Tokuda Crispy air-dried pineapple rings: optimization of processing parameters G. Cortellino, P. Pani, D. Torreggiani Extraction of polyphenols from grape seeds by unconventional methods and extract concentration through polymeric membrane D. Liu, E. Vorobiev, R. Savoire, J.-L. Lanoisell Performance of bovine and ovine liquid whey protein concentrate on functional properties of set yoghurts M. Henriques, D. Gomes, D. Rodrigues, C. Pereira, M. Gil 1929

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Manufacture of gelatin-based films using extrusion: Assessment of extrusion parameters on film properties Z.A. Nur Hanani, E. Beatty, Y.H. Roos, J.P. Kerry Combining microwave and jet-impingement in a oven prototype G. Ruocco, M.V. De Bonis, F. Marra The sequential ventilation of cheese ripening rooms: an eco-design approach? P.-S. Mirade, B. Perret, H. Guillemin, D. Picque, C. Callon, M.-C. Montel, G. Corrieu Influence of additives on white tin loaf alveolloli formation C. Domingues, P. Prazeres, P. Correia Textural properties of vegetables: a key parameter on ultrasonic assisted convective drying C. Ozuna, J.A. Crcel, J.V. Santacatalina, A. Mulet, J.V. Garca-Prez The influence of palm oil quality on the refining conditions K.A. Sampaio, J.V. Ayalla, S.M. Silva, R. Ceriani, R. Verh, A.J.A. Meirelles Challenges and solutions of a novel muscle-food processing technology: acid and alkaline solubilization P.K. Vareltzis, K.G. Adamopoulos, H.O. Hultin Effect of various proteins on characteristics and synerisis of tzatziki A.G. Stefanakis, E.K. Stavrakakis, K.G. Adamopoulos, P.K. Vareltzis, A.M. Goula High-power ultrasound-assisted pasteurisation of honey D. Kabbani, F. Sepulcre, J. Wedekind, E. Gaston Fourier transform infrared (FTIR) spectroscopic analysis of biodegradable gelatin films immersed in water Z.A. Nur Hanani, Y.H. Roos, J.P. Kerry Effects of edible chitosan- linseed mucilage coating on quality and shelf life of fresh-cut strawberry L.E. Prez Cabrera, G.C. Daz Narvez, A. Tecante Coronel, C. Gonzlez Martnez How to apply acrylamide mitigation tools in food technology Z. Ciesarov, K. Kukurova, L. Markova, J. Sadecka Coconut water processing using ultrafiltration and pasteurization L.A. Nakano, W.F. Leal Jr., D.G.C. Freitas, L.M.C. Cabral, E.M. Penha, A.L. Penteado, V.M. Matta

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Concentration and dehydration processesProgressive freeze-concentration: Improvement and applications O. Miyawaki Study of color and shrinkage of Physalis peruviana during convective drying by computer vision L. Puente, C. Pinto, E. Echegaray, E. Castro, M. Corts Optimization of osmotic dehydration process coupled with ohmic heating using granny smith apples A. Seplveda, S. Sastry, J. Moreno, H. Nuez, S. Almonacid, R. Simpson 1969 1971

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Analysis of the quality attributes of osmotically dehydrated mango M.A. Khan, L. Ahrn, J. Oliveira Osmotic dehydration process coupled with ohmic heating using granny smith apples and its effects on product quality R. Simpson, C. Farias, V. Medina, S. Almonacid, H. Nuez Physico-chemical, rheological and sensory properties of shamia date sheets K. Youssef, A. Shatta, T. Moussa-Ayoub, S. El-Samahy Colour stability of spinach leaves during freeze processing steps K. Youssef, A. Shatta, A, Al-Sanabani, S, El-Samahy Study on combined hot-air and microwave vacuum drying for scallion Y. Li, S. Li, B. Yang, Q. Han, J. Ma, D. Zhao Experimental study of vacuum discharge in microwave freeze-drying process Y. Cao, S. Li, B. Yang, F. Zhao, D. Su, Q. Zhao Ultrasound application as pre-treatment for drying of fruits F.A.N. Fernandes, S. Rodrigues A basic investigation on instant coffee production by vacuum belt drying K. Burmester, A. Pietsch, R. Eggers Shrinkage of papaya (Carica papaya L.) during convctive drying: Influence of glass transition phenomenon L.E. Kurozawa, M.D. Hubinger, K.J. Park Influence of sucrose replacement on colour and texture of kiwi jam E. Rosa, I. Peinado, A. Heredia, A. Andrs Influence of dry and wet osmotic dehydration on colour and texture of a spread kiwi product I. Peinado, E. Rosa, A. Heredia, A. Andrs Quality assessment of dried eggplant using different drying methods: hot air drying, vacuum freeze drying and atmospheric freeze drying J.V. Santacatalina, C. Ozuna, J.A. Crcel, J.V. Garca-Prez, A. Mulet

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communis). An alternative source of protein and biofuel

Effect of Fluidized-bed drying on the microstructure of higuerilla seeds (Ricinus J.J. Chanona Prez, E. Terrs Rojas, J.A. Mendoza Prez, H.M. Hernndez, G.F. Gutirrez Lpez, V. Garibay Febles, M. de Jess Perea Flores

1999

A simple mathematical model proposed to predict kinetics of mass transfer in osmotic dehydration of muskmelon J. Lucena Barbosa, D.G. Correa Moreira Rocha, M.I. Martins Jacintho Barbosa, M. Cordeiro Mancini, M. Dupas Hubinger Drying characteristics of Aa (Euterpe oleracea) A.M. Barbosa Neto, L.G. Marques, M.M. Prado Vitamin C content of freeze-dried tropical fruits L.G. Marques, M.M. Prado, J.T. Freire Rehydration characteristics of freeze-dried avocado (Persea americana) D.S. Souza, J.D.R. Pimentel, M.M. Prado, L.G. Marques, N. Narain

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Mechanical processing of foodsStudies on the cooking conditions and mechanical koji-making of black beans C.-L. Jao, W.-C. Ko, K.-C. Hsu The use of xylanase to improve physicochemical characteristics of nixtamalized corn flour and tortilla texture obtained by extrusion B. Ramrez-Wong, L.C. Platt-Lucero, P.I. Torres-Chvez, J. Lpez-Cervantes, D.I. Snchez-Machado, E. Carvajal-Milln, F. Martnez-Bustos, A. Quintero-Ramos, I. Morales Rosas The design of non-contact automatic shell cutting machine of chestnut and the investigation of its effect by means of chestnut shelling experiment H.-W. Xiao, Z.-L. Du, Z. Lou, L.-H. Wang, J.-W. Bai, Z.-J. Gao Relationship between chromatographic profiling by HS-SPME and sensory quality of mandarin juices: effect of squeeze technology R. Alvarez Quintero, C. Passaro Carvalho, O. Lara Guzmn, J. Londono Londoo 2009 2011

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Advances in Food Processing TechnologiesEffect of magnetic fields and ultrasound on aerobic mesophiles and histamine in beef loin tuna loin tuna (Thunnus albacares) V.M. Glvez Ordez, L. Fuentes Berrio Relationship between pectic substances and strand separation of cooked spaghetti squash K. Ishii, A. Teramoto, H. Kuwada, Y. Jibu, M. Tabuchi, Y. Kimura, M. Fuchigami Improvement of an enzymatic process to elaborate orange segments in syrup R. Robles-Lpez, A. Dorantes-Nieto, D. Daz-Carvajal, R.R. Robles-De la Torre, M.D. Bibbins-Martnez The technology of butters enriching with carrots powder . . Rashevska, . . Vasheka Production of ewes milk cheese using calf rennet and a plant coagulant from flowers of cardoon Cynara cardunculus: Proteolysis during ripening J. Fernndez-Salguero, A. Pino, E. Galn Production of ewes milk cheese using calf rennet and a plant coagulant from flowers of cardoon Cynara cardunculus: Sensory characteristics during ripening E. Galn, R. Gonzlez, J. Fernndez-Salguero Functional drink production through pomegranate juice fermentation S. Plessas, M. Koulis, A. Alexopoulos, E. Bezirtzoglou 2017

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Functional foods enriched in aloe vera. Effects of vacuum impregnation and temperature on the respiration rate and the respiratory quotient of some vegetables S. Sanzana, M.L. Gras, D. Vidal-Brotns Production of 4th range Iceberg lettuce enriched with calcium. Evaluation of some quality parameters M. L. Gras, D. Vidal-Brotns, F.A. Vsquez-Forttes Microencapsulation of probiotic bacteria with alginate and prebiotic and evaluation of survival in ice cream C. Jurkiewicz, M.P.M. Boscarioli, R.G. Ferreira, E.P. Ribeiro, L. Kunigk The influence of operational parameters in the pectin agglomeration T.A. Medeiros Hirata, V. Goulart Machado, G. Csar Dacanal, F.C. Menegalli Antioxidant activity of microcapsules of Rubus sp. juice using spray drying M. Jimenez, E. Azuara, J. Vernon-Carter, G. Luna-Solano, C.I. Beristain Novel ways to control enzymatic hydrolysis as a tool to produce functional peptides E. Leeb, U. Kulozik, S. Cheison Influence of the structure and composition of the Pas grape proanthocyanidins on the inhibition of angiotensin converting enzyme S. Godoy, M. Roeckel, E. Asp, K. Fernndez Kinetic characterization of inhibition of angiotensin converting enzyme by proanthocyanidins extracted from vitis vinfera L. cv. Pas K. lvarez, M. Roeckel, E. Asp, K. Fernndez Enzymatic depolymerisation of oat -glucan A.-I. Ninios, J. Sibakov, I. Mandala, K. Fasseas, K. Poutanen, E. Nordlund, P. Lehtinen Parameters evaluation of fructooligosaccharides production by sucrose biotransformation using an osmophilic Aureobasium pullulans strain J. Bueno da Silva, A.E. Cavalcante Fai, R. dos Santos, L.C. Basso, G.M. Pastore Obtaining and characterization of mango peel powder and its use as a source of fiber and a functional ingredient in natural yogurt C. Ruiz, C. Ramrez, C. Gutirrez de Pieresc, M. ngulo, J. Hedreira Influence of gamma radiation on sprouting inhibition of the rhizomes and on the quality of turmeric L. Peret-Almeida, M.B.A. Gloria

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Food product developmentAntioxidant dyes and pigment extraction using a home-made pressurized solvent extraction system D.T. Santos, C.L.C. Albuquerque, M.A.A. Meireles Comparative study of the physicochemical characteristics of an economic Buffalo (Bubalus bubalis) meat product and an economic beef (Bos indicus) meat product with incorporation of bovine hemoglobin in powder in both formulations J.F. Rey, C.L. Martnez, A. Urreaxxxii

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Production of Turkish delight (lokum) with its additives and quality A. Batu Effect of fermented okara (bean curd lees) intake on TNCB (2, 4, 6trinitrochlorobenzene)-induced chronic dermatitis in NC/Nga mice T. Enomoto, M. Nishi, F. Barla, N. Murata, H. Matsui, H. Kumagai, H. Take, T. Michihata, S. Nakamura, M. Kawashima, E. Fujihara Development of a dehydrated and laminated probiotic product with B. infantis and L. acidophilus using goat sweet whey G. Trujillo de Santiago, C. Senz Collins, C. Rojas de Gante Lentil-based snacks: Structural and textural evaluation A. Lazou, M. Krokida, N. Zogzas, V. Karathanos The study on SFLAB GanedenBC30 viability on baking products during storage C.-L. Jao, S.-L. Huang, S.-C. Wu, Hsu Kuo-Chiang Formulation and characterization of biocompatible microemulsions as nutraceutics A. Xenakis, V. Papadimitriou, T.G. Sotiroudis Processing and technological characterization of extruded breakfast cereal obtained with a mix of broken rice and common bean flour A.V. Carvalho, P.Z. Bassinello, A. de O. Rios Cereal bar development using exotic fruit E. Rabelo Torres, E. Santana Castro, R. Felix de Santana, J. Cordeiro Cardoso, C.M. Faria Soares, .S. Lima Substitution of ingredients by green coconut (Cocos nucifera L) pulp in ice cream formulation A.M. Iguti, A.C.I. Pereira, L. Fabiano, R.A. F. Silva, E.P. Ribiero Evaluation of drying green coconut pulp for obtaining a snack-like product W.H. Prieto, E.A.G. Seravalli, A.M. Iguti, M. Nitz Physical-chemistry and microbiological analysis of probiotic dairy beverage fermented with kefir L.R. Ito Morioka, M. de Ftima Fonseca, L. Avallone Bueno, D. Marques, G. Cruz Ximenes, C. Souza, M. Antnio de Morais Jr

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sinensis L.)

Phytochemicals and antioxidant activity of comminuted orange (Citrus Z. Escobedo-Avellaneda, V. Serment-Moreno, A. Valdez-Fragoso, H. Mujica-Paz, J. Welti-Chanes

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Possibility of using durum wheat flour as an improvement agent in bread making process A. Torbica, M. Hadna ev, T. Dap evi Hadna ev Sensory and antioxidant properties of beer with Juniperus communis L. M. Veljovic, S. Despotovic, R. Djordjevic, S. Pecic, A. Kalusevic, I. LeskosekCukalovic, V. Nedovic

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Influence of phytosterols addition in the rheology and sensory attributes of dark chocolate P. Efraim, G.C. Marson, D.C.P. Jardim, A.O. Garcia, K. Yotsuynagi Addressing new functional fillo products through nutrition and healthy ingredients: Hi omega-3 fatty acids and phytosterol esters T. Varzakas, A. Labropoulos, S. Anestis The nonstarch polysaccharides quantity changes in pastry products where Jerusalem artichoke (Helianthus tuberosus L.) added I. Gedrovica, D. Karklina, A. Fras, O. Jablonka, D. Boros Characterization of cookies formulated with rice and black bean extruded flours P.Z. Bassinello, D.De G.C. Freitas, J.L.R. Ascheri, C.Y. Takeiti, R.N. Carvalho, S.N. Koakuzu, A.V. Carvalho Isolation of lactic acid bacteria in Marajoara cheese, Amazon, Brazil H. Mendes de Figueiredo, C. Gonalves e Gonalves, P.C. de Moura Guimares, A. Mendes de Figueiredo Jr The physico-chemical and microbiological aspects in ice-cream of buffalo milk added for fiber food G.C. B. Chinelate, D.F. Pontes, R.R. de A. Bezerra Process optimisation of egg replacer in sponge cake baking L. Mai, T. Norton, W. Li, B. Tiwari, C. Brennan Obtaining functional fermented beverages by using the kefir grains T. Balabanova, P. Panayotov Effect of synthesis conditions of short-chain fructooligosaccharides to obtain high yield and volumetric productivity R. Vega, M.E. Zniga-Hansen Effect of pH culture on growth and fatty acid profile of Lactobacillus plantarum bacteria C. Soto

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Engineering of delivery systems of bioactive foodsQuality decay and viability of Lactobacillus acidophilus free and encapsulated in buffalo milk yogurt A.S. Shoji, A.C. Oliveira, M.A. Trindade, O. Freitas, M. Thomazini, R.J.B. Heinemann, C.S. Favaro-Trindade Supercritical fluid extraction with modifier of antioxidant compounds from jabuticaba (Myrciaria cauliflora) by-product: economic viability R.N. Cavalcanti, P.C. Veggi, M.A.A. Meireles Microencapsulation of sacha inchi (Plukenetia volubilis L.) oil with zein S. Quispe-Condori, M.D.A. Saldaa Encapsulation of curcumin loaded oil droplets by cryotropic gel formation from o/w emulsion K. Nakagawa, N. Sowasod, T. Charinpanitkul, A. Soottitantawat, W. Tanthapanichakoonxxxiv

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Effect of different ratios of maltodextrin/gelatin and ultrasound in the microencapsulation efficiency of turmeric oleoresin C.R. Malacrida, V.R. Nicoletti Telis Encapsulation of Melissa Officinalis leafs active compounds in cyclodextrin and modified starch I. Mourtzinos, S.E. Papadakis, P. Igoumenidis, V.T. Karathanos -

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Deployment of response surface methodology to optimize recovery of grape (Vitis vinifera) stem and seed polyphenols E. Karvela, D.P. Makris, N. Kalogeropoulos, V.T. Karathanos Production of 1-octen-3-ol by Neurospora species isolated from beiju in different culture medium D.S. de Carvalho, A.P. Dionsio, R. dos Santos, S. Boguzs Jr, H.T. Godoy , G.M. Pastore

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Food Product Engineering and Functional FoodsCharacterisation of a non-alcoholic beverage made of residues from king palm (Archontophoenix alexandrae) industry K. Cardoso Tramonte, J.G. Provesi, I. Moreira Dutra Albuquerque E Silva, A. Nairne Negro Murakami, M. Maraschin, R. Dias De Mello Castanho Amboni, E.R. Amante Composition of aroma compounds in fermented apple juice: effect of apple variety, fermentation temperature and inoculated yeast concentration R. Riekstina-Dolge, Z. Kruma, D. Karklina, D. Seglina Mode of inhibition of -glucosidase and -amylase by polyphenol-enriched extracts of maqui (Aristotelia chilensis) F. Acevedo, M. Rubilar, B. Palma, C. Shene Influence of pH variation during propolis extraction with the use of water as solvent B.C.B.S.Mello, P.M. Kakuda, M.D. Hubinger Modifier effects on supercritical fluid extraction (SFE) of some Brazilian plants: Antioxidant activity and economical evaluation P.C. Veggi, R.N. Cavalcanti, M.A.A. Meireles Anthocyanin extraction from jabuticaba (Myrciaria cauliflora) skins by different techniques: Economical evaluation P.C. Veggi, D.T. Santos, M.A.A. Meireles Study of cleaning efficiency of organic microfiltration membranes by attenuated total reflectance infrared microspectroscopy T.K. Gelaw, A. Trentin, C. Gell, M. Ferrando, S. de Lamo-Castellv Comparative study on quality evaluation of buffalo meat slices incorporated with finger millet, oats and chickpea M. Siddiqui, M.A. Khan Microencapsulation of tocopherols in lipid matrix by spray chilling method O.Diaz Gamboa, A. Lireny Guaraldo Gonalves, R.C. Grosso

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Amino acid profile of Sous vide cooked poultry breast meat products K. Ramane, R. Galoburda, V. Kreicbergs, I. Vanaga

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Porphyra Yezoensis (Susabinori)

Antioxidant activity and porphyran content in hydrothermal extracts of

C. Goto, S. Machmudah, M. Sasaki, M. Goto, K. Okai, Y. Okai, S. Kondo Effect of frozen storage on the quality of camu camu (Myrciaria dubia (H. B.K.) McVaugh,) pulp A.L.R. Souza, M.M Pagani, F.S. Gomes, L.M.C. Cabral Effect of semolina particle size on the cooking kinetics and quality of spaghetti G. Sacchetti, G. Cocco, D. Cocco, L. Neri, D. Mastrocola Kinetics of heterogeneous amylolysis in oat flour and characterization of hydrolyzates A. Patsioura, V. Gekas, A. Lazaridou, C. Biliaderis Kinetics of Amycolatopsis mediterranei DSM 43304 lipase-mediated synthesis of isoamyl acetate in n-hexane D.S. Dheeman, J.M. Fras, G.T.M. Henehan PROBIOLIVES: Table olive fermentation with selected strains of probiotic lactic acid bacteria. Towards a new functional food (FP7-SME-2008- 2 project) C.C. Tassou, E.Z. Panagou, A. Garrido-Fernandez, C. Peres, L. Cocolin, N. Chammem 2203

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Effect of vacuum drying on blackcurrants antioxidant components M. Stger-Mt, B. Ntin, R. Juhsz, B. Veraszt, D. Jakab, J. Monspart-Snyi, J. Barta Production of bioactive metabolites with pharmaceutical and nutraceutical interest by submerged fermentation of pleurotus ostreatus in a batch stirred tank bioreactor L.-M. Papaspyridi, N. Aligiannis, P. Christakopoulos, A.-L. Skaltsounis, N. Fokialakis

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NOVEL FOOD PROCCESSESEffects of High Intensity Pulsed Electric Fields or Thermal Treatments on Carotenoid Profile of a Fruit Juice-Soymilk Beverage along Chilled Storage Laura Salvia-Trujillo, Mariana Morales-de la Pea, Ma. Alejandra Rojas-Gra, Olga Martn-Belloso Amino Acid Composition of a Fruit Juice-Soymilk Beverage as Affected by High Intensity Pulsed Electric Fields or Thermal Treatments during Storage Mariana Morales-de la Pea, Laura Salvia-Trujillo, Teresa Garde-Cerdn, Ma. Alejandra Rojas-Gra, Olga Martn-Belloso 2217

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HIGHTECH EUROPE PROJECT WORKSHOPOPEN INNOVATION IN FOOD PROCESSINGChallenges and essentials for reinventing R&D in an open innovation ecosystem I.S. Saguy Philosophy of an open R&D system K. Chida Creating value for SMEs in the food industry through open innovation Examples from Norway . Fylling-Jensen Open Innovation at Mars: Join-up, speed-up, scale-up O. Fleurot Innovation sharing by cooperative R&D D. Albers HighTech Europe Interactive Technology Portal New tool for innovation in food processing K. Lienemann, N. Ay, R. Groeneveld, D. Willems, I. Van der Plancken 2221

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INSIDEFOOD PROJECT WORKSHOP NOVEL TECHNOLOGIES TO EXPLORE FOOD MICROSTRUCTUREFood microstructure: a 3-D experience B. Nicola Possibilities of X-ray nano-CT for internal quality assessment of food products E. Herremans, S. Chassagne-Berces, H. Chanvrier, A. Atoniuk, R. Kusztal, E. Bongaers, B.E. Verlinden, E. Jakubczyk, P. Estrade, P. Verboven, B. Nicola Optical coherence tomography (OCT) for quality control and microstructure analysis in food M. Leitner, G. Hannesschlger, A. Saghy, A. Nemeth, S. Chassagne-Berces, H. Chanvrier, E. Herremans, B.E. Verlinden Effect of fibres and whole grain content on quality attributes of extruded cereals S. Chassagne-Berces, M. Leitner, A. Melado, P. Barreiro, E. Crostina Correa, I. Blank, J.-C. Gumy, H. Chanvrier NMR microscopy and NMR HR-MAS on apples of different qualities after different storage conditions D. Gross, M. Spraul, E. Humpfer, H. Schaefer, A. Melado, T. Defraeye, P. Verboven11th International Congress on Engineering and Food - Athens, Greece, 2011

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A Digital Laboratory for visual analysis of materials microstructure P. Estrade Cryo scanning electron microscopy: enabling nano-imaging of food products F. Depypere, D. Van de Walle, K. Dewettinck The application of acoustic emission to measure texture of food foams E. Jakubczyk, E. Gondek Non destructive detection of brown heart in Braeburn apples by timeresolved reflectance spectroscopy (TRS) M. Vanoli, A. Rizzolo, M. Grassi, A. Farina, A. Pifferi, L. Spinelli, B.E. Verlindend, A. Torricelli Non-destructive characterization of food microstructure and composition by spatially resolved spectroscopy (SRS) N. Nguyen Do Trong, M. Tsuta, E. Herremans, R. Watt, C. Erkinbaev, E. Verhoelst, P. Verboven, B. M. Nicola, W. Saeys

2233 2233 2235 2237

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FRISBEE PROJECT WORKSHOP REFRIGERATION INNOVATIONS AND COLD CHAIN MANAGEMENTNew tools, concepts and solutions for improving technologies along the European food cold chain: the FRISBEE project G. Alvarez, A. Geeraerd, D. Leducq, J.Evans, E. Wissink, E. Indergrd, C. Cotillon, P. Taoukis Management and optimization of the cold chain and the development of cold chain data base P. Taoukis, G. Katsaros, T. Tsironi, E. Dermesonluoglu, E. Gogou Towards a framework for evaluation of energy consumption, sustainability and associated food quality in the European cold chain S.G. Gwanpua, B. Verlinden, S. van der Sluis, E. Wessink, J. Evans, T. Brown, D. Leducq, G. Alvarez, P. Taoukis, G. Katsaros, V. Stahl, D. Thuault, I. Claussen, E. Indergrd, P. Verboven, B. Nicola, A. Geeraerd Influence of room temperature on food safety in refrigerated display cabinet O. Laguerre, M. Hoang, G. Alvarez, D. Flick Improvement of existing concepts and refrigeration technologies: advanced control and thermal energy storage applied to food refrigeration D. Leducq, P. Shalbart, F. Trinquet, A. Graciela, B. Verlinden, S. van der Sluis, E. Wessink, J. Evans, T. Brown, B. Nicola, A. Geeraerd, P. Verboven, J. M Lagaron, F. Jay, M. Pirani, E. Indergrd Emerging refrigeration technologies at laboratory scale to improve food quality and reduce environmental impact and energy consumption J. Evans, T. Brown, D. Leducq, G. Alvarez, P. Verboven, B. Nicola, A. Geeraerd, E. Wessink, I. Claussen, E. Indergrd, J.M. Lagarn, R. Prez Masi, S. Mousset, A. Soysal, M.-C. Zelem, N. Wilsonxxxviii

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The potential for superchilling to enable safe, high quality and long term storage of foods I.C. Claussen CAF : Computer-Aided Food processes for control Engineering, European project CAF D. Dochain, A. Antonio Design and development of REAlistic food Models with well-characterised micro- and macro-structure and composition: European project DREAM M. Axelos

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PROSPARE PROJECT WORKSHOP INNOVATIVE FUNCTIONAL PROTEINS FROM POULTRY LEFTOVERSInnovative technologies from Animal-by Products bioconversion European project PROSPAREA. Dossena, V. Popov

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The Animal by Product (AB-P): challenging problem and resource W. De Roover Approach and objectives of the PROSPARE project O. Koroleva Innovative methodology and process technologies O. Koroleva Molecular composition and functional properties of poultry hydrolyzates obtained in the PROSPARE Project A. Dossena Food & feed market exploitation and nutrition V. Guardiani

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Authors Index International Association for Engineering and Food List of country delegates


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Mass Transfer of Fruit Slices in Hypertonic SolutionFarid Amidi Fazlia, Neda Amidi Fazliba

Food Science and Technology Department of Islamic Azad University, Soofian Branch, Iran ([email protected]) b B.Sc student of Food Science and Technology, Tabriz, Iran

INTRODUCTION Emerging of fruits in concentrated solutions cause counter current flow between fruit and syrup, the water flow from food material to surrounding syrup and solutes from syrup to food. The result of this process is semi dehydrated food with higher dry matter content in compare with untreated food; the other aspect of this process is self formulation of food staff or enrichment of it by adding especial and desirable osmosis agents like antioxidants or minerals. The healthy foods are demanded by consumers in recent years; enriched fruits by minerals are a kind of these products. They provide minerals which are needed to human body; the minerals are used by body cells for daily activities as well as cell maintenance, minerals have important role in precise periods of life like growth and mature ages. By osmosis process it is possible to obtain natural enriched food materials with any type of minerals in desirable content. The effect of calcium lactate on osmotic dehydration kinetics and on the respiration rate, mechanical properties and shelf-life of fresh, vacuum impregnated (VI) and pulsed vacuum osmodehydrated (PVOD) grapefruit has studied by moraga et al. [1]. Apple cylinders were vacuum impregnated, osmodehydrated and rehydrated using solutions of glucose, sucrose and trehalose. The kind of solute affected mass transfer rate and the glucose solution showed the lowest kinetics [2]. MATERIALS & METHODS This paper indicates the result of osmotic dehydration of kiwi fruit and banana slices in 55% sucrose syrup in presence of calcium and phosphorus ions. Osmosis agent (55% (w/w)) was prepared by solving sucrose in deionized water and adding calcium or phosphorus in 1 and 2% concentration. 1 centimeter in thickness sliced fruits emerged in above syrup and process completed in 30 and 60 minutes. Dry matter was determinate for untreated and treated samples using 100 C oven. Osmosis parameters as solid gain (SG), water loss (WL) and weight reduction (WR) were calculated using below equations [3], where W0, W, S0 and S are initial and final sample weight and initial and final sample dry matter respectively. WR= (W0-W)/W0 SG= (S-S0)/W0 WL= WR+SG RESULTS & DISCUSSION Results (table 1) showed that highest mass transfer in kiwi fruit occurs when 1% calcium solution applied for 60 minutes, values obtained for solid gain, water loss and weight reduction were 42.60, 51.97 and 9.37 respectively in kiwi fruit where highest values for solid gain and water loss were 35.25 and 41.07 respectively.


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Table 1. mass transfer results for kiwi fruit and banana in different osmotic solutionsMineral Ca Concentration (%) 1 2 P 1 2 Time (min) 30 60 30 60 30 60 30 60 SG (%) Kiwi fruit 22.83 42.6 30.25 27.51 35.25 33.14 25.25 23.36 Banana 3.541 8.729 2.5 6.584 12.62 10.75 8.509 21 29.53 51.97 37.71 36.44 41.07 40.35 30.99 30.59 WL (%) Kiwi fruit Banana 7.636 13.25 6.498 11.31 15.86 15.47 12.79 25.84 6.701 9.369 7.464 8.927 5.822 7.207 5.737 7.23 WR (%) Kiwi fruit Banana 4.095 4.523 3.998 4.725 3.24 4.724 4.28 4.835

when 1% phosphorus applied for 30 minutes, highest weight reduction in kiwi fruit was 7.23 when 2% phosphorus for 60 minutes was used as osmosis agent. Higher mass transfer in the case of calcium may be due to small ion size of calcium. Adding calcium to solution can provide higher molarity to phosphorus and consequently higher osmosis pressure can be reached in solutions, higher osmosis pressure can lead to increased mass transfer as seen in kiwi fruit dehydration by osmosis treatment using different minerals as osmosis agent. Results of osmosis treatment of banana slices have showed in table 1. When 2% phosphorus concentration was applied as osmosis agent for 60 minutes highest values for solid gain, water loss and weight reduction obtained as 21, 25.84 and 4.84 respectively. When calcium was used as osmosis agent mass transfer parameters were lower than mass transfer parameters when phosphorus was used as osmosis agent. Solid gain, water loss and weight reduction reached to 8.73, 13.25 and 4.72 respectively when calcium was osmosis agent. Regarding table 1 and 2 can be lead to this fact that osmosis parameters in banana were lower than kiwi fruit osmosis parameters in both calcium and phosphorus as applied as osmotic dehydration agent, this may be due to different textural properties of mentioned fruits. CONCLUSION It seems this process is an appropriate way to produce enriched fruits by minerals and ensure that body obtains enough and required quantity of minerals. Further research are recommended on different minerals and any other micro nutrients; also in vivo studies are necessary to determinate intake amount of such nutrients. More studies need to investigate different fruit physicochemical properties of fruits which affect mass transfer during osmotic dehydration process in plant tissues. REFERENCES[1] M.J. Moraga, G. Moraga, P.J. Fito, N. Martnez-Navarrete, 2009. Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit. Journal of Food Engineering, 90, 372379. [2] L. Atars, A. Chiralt, C. Gonzlez-Martnez, 2008. Effect of solute on osmotic dehydration and rehydration of vacuum impregnated apple cylinders (cv. Granny Smith). Journal of Food Engineering, 89, 4956. [3] Mavroudis, N. M., Gekas, V. Sjoholm, I. 1998. Osmotic dehydration of apples: effect of agitation and row material characteristics. Journal of Food Engineering, 35, 191-209.

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Nanofiltration treatment of waste brine obtained from sugar decolorizing resin regenerationFakhreddin Salehi, Seyed M.A. Razavi Department of Food Science and Technology, Ferdowsi University of Mashhad, Khorasan, Mashhad, Iran ([email protected], [email protected])

INTRODUCTION In the sugar industry, anion exchange resins are mainly used to remove high molecular weight colorants like melanins, melanoidines, caramels and polyphenols with typical molar mass of colorant ranges from 500 to 20000 D from cane sugar liquor. The colorant are at first adsorbed onto the resins, and finally resins is regenerated by passing an alkaline brine solution [1, 2]. The waste brine stream arising from the regeneration of the resins usually imposes a serious problem of disposal and significant environmental costs since the effluent contains a high amounts of sodium chloride (50-100g/1), organic matter (5g/l as total carbon) and chemical oxygen demand (COD, about 13000 mg/l) [1-3]. To counter these problems, nanofiltration process has been successfully applied to recycle spent caustic CIP cleaning fluids and spent anion exchange [4]. The aim of this paper was to study the performance of polyamide NF membrane for the purifying of waste brine from resin regeneration to (i) investigate the influence of feed concentration in a wide range as well as operating conditions (temperature and transmembrane pressure) on permeate flux and rejections of NaCl and dyes, (ii) recover brine for reuse, reduction in water consumption and effluent volume. MATERIALS & METHODS The polymeric tubular AFC80 membrane was supplied by PCI membrane systems, USA, made from of polyamide film, was used in this study. The operating pressure of each run was at the range of 1.02.0 MPa (at five levels). The temperature was varied from 30C-50C (at three levels) and controlled by a tubular heat exchanger. In order to investigate the effect of feed concentration on the permeate flux and rejection; feeds were prepared at four concentration levels (40, 60, 80 and 100 g/l). Optical density (OD) was chosen as a measure for the colorant concentration in the permeate and retentate samples [1]. The OD was measured at 420 nm and 25oC using a UV-VIS spectrophotometer (Jenway 6105, Bibby Scientific Limited, UK). RESULTS & DISCUSSION Result showed the permeate rate increases with increasing pressure and temperature and decreases with increasing feed concentration. Hong et al (2006) [5] found the solution flux decline with increasing NaCl concentration because of an increasing osmotic pressure drop across the membrane. The sodium chloride rejection was decreased by increasing feed concentration and temperature, whereas it increased with an increase in transmembrane pressure. Fig. 1 shows the effect of temperature at different feed concentrations on the salt rejection. The results show that the rejection of NaCl was greatly decreased from 37% to 19% with increase in feed concentration from 40 to 100 g/l at 1.5MPa and 30C. In the present work, the highest rejection of salt for nanofiltration processing of waste brine was determined11th International Congress on Engineering and Food - Athens, Greece, 2011

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as 37% at 40g/l, 2.0MPa TMP and 30C. The polyamide NF membrane had not a serious problem of fouling and the flux was approximately constant during whole membrane process of waste brine. Dye rejection values were obtained by measuring the dye concentration in the samples by UV-Visible spectroscopy. Uniformly, complete colorant removal (>99.9%) was achieved in this study, whereas about 77% of the salt was recovered at 1.0MPa TMP, 50C, 100g/l and the feed was concentrated up to VCF9.40 35 30 25 20 15 10 5 0 20 NaCl rejection (%)

40g/l 30

60g/l

80g/l 50

100g/l 60

40 Temperature (C)

Figure 1. Effect of feed concentration and temperature of nanofiltration process on NaCl rejection of regeneration waste brine ( P=1.5MPa)

CONCLUSION The trials display satisfactory qualitative performance for the removal of colorant from the resin regeneration waste and recovery of salts for reuse. The NF membranes allowed the achievement of a 77% reduction in salt consumption and an 90% reduction in water consumption and removed of >99% of colorant components. Totally, the permeate flux increased almost 0.538 kg/m2.h and 0.204 kg/m2.h as the pressure and temperature increased 0.1MPa and 1oC, respectively, however it decreased approximately 0.456 kg/m2.h when the feed concentration increased by 10g/l. On the other hand, the rejection of salt by polyamide NF membrane was declined about by 0.505% and 1.42% with 1oC and 10g/l increase in temperature and concentration, respectively, whereas it increased averagely 0.65% as the transmembrane pressure increased as 0.1MPa. The stable flux, high rejection of colorant and high NaCl recovery show that polyamide NF membrane is a very promising method of treatment for this type of waste brine. REFERENCES[1] Cartier S., Theoleyre M.A. & Decloux M. 1997.Treatment of sugar decolorizing regeneration waste using nanofiltration. Desalination, 113, 717. [2] Hinkova A., Bubn k Z., Kadlec P. & Pridal J. 2002. Potentials of separation membranes in the sugar industry. Sep. Purif. Technol., 26, 101110. [3] Wadley S., Brouckaert C.J., Baddock L.A.D. & Buckley C.A. 1995.Modelling of nanofiltration applied to the recovery of salt from waste brine at a sugar decolorisation plant. J. Membr. Sci., 102, 163175. [4] Durham R.J., Sleigh R.W. & Hourigan J.A. 2003. Nanofiltration for recovery of spent ion exchange brines, IMSTEC03, 5th International membrane science and technology conference, Sydney. [5] Hong S., Miller M.D. & Bruening M.L. 2006. Removal of Dyes, Sugars, and Amino Acids from NaCl Solutions Using Multilayer Polyelectrolyte Nanofiltration Membranes. Ind. Eng. Chem. Res., 45, 6284-6288.

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Process Development of Ready-to-eat Custard Cream Filled Chinese Steamed BunChaiwanichsiri, S.a, Poonnakasem, N.a,b, and Laohasongkram, K.a,ca

Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand (saiwarun.c @chula.ac.th) b ([email protected]) c ([email protected])

INTRODUCTION Chinese steamed bun is a popular food in Asia. However, its storage life is short as it has high moisture content. Freezing is sometimes used to prolong its shelf life but the energy consumption is high. Hurdle technology is a combined preservation method by applying different means such as adjusting water activity (aw), pH, temperature, redox potential, modified atmosphere. Therefore, this study aimed to develop Chinese steamed bun with custard cream filled (CCSB) that can be kept at room temperature for about 10 days by using hurdle technique. MATERIALS & METHODS The hurdle parameters used were aw, pH, and modified atmosphere packaging (MAP). Glycerol and fructose were added into the custard cream filling at 3-9% of total weight and aw, and sensory qualities were evaluated. A 3x3 factorial design experiment was used and the optimum conditions of the additives were determined from the response surface methodology (RSM) on sweetness, texture, and overall acceptance (OAA). For the steamed bun, glycerol (0-5%) and lactic acid (0-5%) were added to the dough during a two-step dough preparation. The aw, pH, and sensory qualities (appearance, flavour, texture and overall acceptability) of the buns were monitored. The effect of preservative, calcium propionate (CaP), on aw, pH, and microorganism (aerobic bacteria, yeast and mold) was studied in the bun. Lastly, the shelf-life of the custard cream Chinese steamed bun (CCSB) packaged with and without oxygen absorber (OA) was investigated at room temperature (30 + 2oC). The aerobic plate count (AC), aw, pH, texture and sensory quality were determined every 2 days until the CCSB spoiled or was not accepted. RESULTS & DISCUSSION It was found that water activity (aw) of the custard cream decreased with increasing glycerol and fructose while the sensory scores increased with increasing glycerol and fructose up to 6% and then decreased after that. From RSM it was found that the optimum condition for custard cream filling was the addition of 6% glycerol and fructose each, which could reduce aw to 0.915. For the Chinese steamed bun, the analysis of variance (ANOVA) showed that there was no interaction effect of glycerol and lactic acid so each effect was analyzed separately. When we consider the effect of glycerol it was found that aw of the bun decreased significantly as glycerol increased from 0 to 5% (p < 0.05) presumably due to the lowering free water in the dough. The pH and all sensory scores except appearance were not affected by the glycerol and lactic acid (p > 0.05). When we consider the effect of lactic acid it was found that pH, flavour


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and OAA of the bun decreased with increasing lactic acid (p0.05). Since the bun with 0.25% lactic acid had sensory score on flavour and OAA insignificantly different from control (0% glycerol and lactic acid). Therefore, buns having 2.5% glycerol and 0.25% lactic acid were prepared with calcium propionate (CaP). The result showed that CaP did not affect the properties and shelflife of the bun. The aerobic plate count of the bun after storage for 16 days was less than 4 log CFU/g which was lower than the acceptable limit of 5 log CFU/g. Therefore, the custard cream having 6% glycerol and 6% fructose was filled into the Chinese steamed bun which had 2.5% glycerol and 0.25% lactic acid. The CCSB was individually packaged in a PVDC bag with and without oxygen absorber (OA). The results showed that OA significantly slowed down the growth of aerobic microorganism and there was no yeast and mold detected. The CCSB packaged with OA could extend up to 10 days. However, from the textural measurement the acceptable level of the sample was only 8 days. Thus the shelf-life of the hurdle-treated CCSB without CaP packed with OA was 8 days. CONCLUSION The CCSB process was developed to produce the shelf-stable product using hurdle technology. The optimum levels for custard cream filling were 6% of glycerol and fructose each. Addition of 2.5% glycerol and 0.25% lactic acid reduced aw and pH of Chinese steamed bun to 0.912 and 5.78, respectively, and the sensory qualities were not significantly different from the control. Based on microbiological test, this hurdle-treated bun could be stored for 16 days at room temperature without preservative. The hurdle-treated CCSB with oxygen absorber in PVDC packaging could be stored for at least 10 days at room temperature without microbial spoilage. But the texture of the product was unacceptable. From the microbiological and textural viewpoints, the shelf-life of the developed CCSB was extended to at least 8 days at room temperature (30 2OC). REFERENCES[1] Peng Q., Shun-he C., & Chuan M. 2007. Effect of Waxy Wheat Four Blends on the Quality of Chinese Steamed Bread. Agricultural Sciences in China, 6, 1275-1282. [2] Leistner L. & Gorris L.G.M. 1995. Food Preservation by Hurdle Technology. Trend in Food Science and Technology, 6, 41-46. [3] Das H. & Radhakrishna K. 2001. Preservation of Mutton as Ready-to Eat Curry by Hurdle Technology. Journal of Food Science and Technology, 38, 287289. [4] Lombard G. E., Weinert I. A. G., Minnaar A., & Taylor J. R. N. 2000. Preservation of South African Steamed Bread Using Hurdle Technology. Lebensmittel Wissenschaft Und Technologie Food Science and Technology, 33, 138-143.

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Decontamination of spices by using a pulsed light treatmentM. Moreaua, I. Nicorescua, A. S. Turpina, A. Agoulonb, S. Chevaliera, N. Orangeaa

Laboratoire de Microbiologie du Froid-Signaux et Micro-environnement EA 4123, 55 rue Saint Germain, 27000, Evreux, France ([email protected]) b AgroHall, 55 rue Saint Germain, 27000, Evreux, France ([email protected])

INTRODUCTION For pasteurising dried food products, the most often employed decontamination techniques are high temperature short time treatments, UV light irradiation, dry heat, steam, microwave and IR heating. However, microbial reduction by using pulsed light (PL) is gaining researchers attention because of the request of less of energy compared to thermal processes. PL technology relies on a series of very short, high-power pulses of broad-spectrum light, typically emitted by xenon lamps, to destroy bacteria (both vegetative cells and spores), yeasts, moulds and even viruses. Pulsed light treatment is effective for the inactivation of bacteria (vegetative cells and spores) on surfaces, packaging and recently in food products (meat, bread, vegetables, and fruits). Indeed, Ozer and Demirci (2006) have reported a 1.09 log reduction for Listeria monocytogenes on raw salmon filets after 180 pulses of light and, Sauer and Moraru (2009) achieved a 7.15 log CFU reduction of Escherichia coli in apple juice. However, in the literature, there is still a lack of knowledge concerning the decontamination of powdered/granular foods by using pulsed light. Consequently, the main aim of our work was to evaluate the effectiveness of a PL treatment on the inactivation of B. subtilis in spices. MATERIALS & METHODS Strain and cultivation conditions B. subtilis spores supplied by INRA Dijon were dispersed in trypton salt medium (TS) in order to obtain a 109 spores/mL concentration. Glass marbles (10g) and black peppercorn (25g) were inoculated with spore suspension containing 108 spores/mL of B. subtilis, dried by using a hair dryer and then, pulsed light treatment was carried out. The control and flashed samples (2, 4, 6, 8 and 10 flashes of light) were resuspended in TS medium and shaked during 15 min. to reconstitute the cellular suspension. Decimal dilutions were spread on Colombia-agar medium. Viability was evaluated by counting bacteria colonies (CFUs) and comparing with control samples, which were prepared in the same conditions but not exposed to light flashes. Pulsed light treatment The PL experimental set-up (Claranor, France) is composed of a power supply unit and a flash lamp. The treatment chamber contains four cylindrical xenon lamps. Samples were treated at 3000V and with 2, 4, 6, 8 or 10 pulses of light. For each pulse the duration was of 300 s and the energy level measured by using a calorimeter Solo-2 (Gentec-EO, Canada) was found to be of 1.06 J.cm-2. After exposure to PL, treated and untreated samples were analysed immediately. Measurement of temperature profile Control and flashed samples were taken in picture by using an IR camera FLIR T360 (FLIR Systems France, France) in order to determine the radiation power and consequently, the1615


temperature profile when applying a pulsed light treatment in our experimental conditions. Images were then analysed by using a ThermaCAM Reporter software. RESULTS & DISCUSSION Temperature profile Experimental results obtained on the glass marbles allowed us to verify the hypothesis that the decontamination effect produced by pulsed light treatment was not given by the increase in temperature but only by the action of UV rays. Indeed, this study allowed us to notice that glass marbles were not heated during the PL treatment, since no significant temperature rise was registered after 10 pulses of light at 3000 V. However, when an identical PL treatment was applied to black peppercorn samples, a significant increase (13.5 C) in the temperature profile was observed, especially for a 10 pulses of light treatment. Concerning the 6 pulses of light treatment applied on black peppercorn sample, the temperature rise recorded was of around 9 C, these experimental data suggest that in the future, it will be wiser to choose this last treatment and thus limiting the impact of the temperature rise on the food matrix. Impact of Pulsed light treatment Concerning the decontamination of glass marbles by pulsed light, experimental data found can be interpreted as follows: 2 pulses of light leads to a decimal reduction of about 0.9 1.1 log CFU a reduction between 1.7 and 2.1 log CFU was obtained for a treatment of 4 pulses for a treatment superior to 6 pulses of light, decontamination is almost identical and stabilizes around 2.6 log CFU for the glass marbles of 2 mm in diameter and around 2.8 log CFU for those of 4 mm in diameter. Pulsed light treatment effects were greater in glass marbles than peppercorn decontamination. Indeed, the destruction level remained below 1 log even when a treatment of 10 pulses was carried out on the peppercorn samples. However, a slight improvement (> 0.4 log CFU) in spice microbial reduction with increasing pulse number indicated that this parameter could be investigated. CONCLUSION Experimental results showed that it is possible to find conditions that lead to an optimal decontamination in the case of glass marbles (2.7 log CFU). Similar results were found when the pulsed light treatment was carried out on black peppercorn, only that the decimal reduction achieved was less important comparing to glass marbles (0.8 log CFU). However, our results suggest that PL technology should be also efficient onto naturally infected spices. REFERENCES[1] Ozer, N.P., & Demirci, A. 2006. Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated on raw salmon filets by pulsed UV-light treatment. International Journal of Food Science and Technology, 41, 354-360. [2] Sauer, A., & Moraru, C.I. 2009. Inactivation of E. coli ATCC 25922 and E. coli O157:H7 in apple juice and apple cider, using pulsed light treatment. Journal of Food Protection, 72, 937-944.

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Acceleration of precipitation formation in peach juice induced by high-pressure carbon dioxideLinyan Zhoua, Yan Zhanga, Xiaojun Liaora, Xiaosong Huaa

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China ([email protected])

INTRODUCTION The destabilization of cloudy juices by High pressure carbon dioxide (HPCD) has been known[1], which could reduce appearance quality of the juice. In order to better understand the acceleration of the precipitation formation and the role of the HPCD, the focus of the present work is to analyze factors including particle size distribution, pH and -potential, contributing to the precipitation formation, and to compare the effects of HPCD and heat on the stability of the peach juice. MATERIALS & METHODS Peaches (Cultivar No.24 Beijing) were purchased from Beijing Guangyuan Yanwei Agricultural Science and Technology Co., Ltd. The halves of peaches were pitted and slices by hand, juiced with a screw juice extractor (GT6G7, Zhejiang Light Industry Machinery Plant, Zhejiang, China), and filtrated with 4 layers of cheese cloth. A 400 mL sample of peach juice was treated by HPCD and heat treatment. The treatment parameters applied in this study were as bellows: the pressure was 30 MPa, the temperature was 55 , and the treatment time was 30 s, 10, 40, and 60 min. The time of precipitation formation was estimated immediately after HPCD or heat. Parameters contributed to precipitation formation was analysed after HPCD and heat. RESULTS & DISCUSSION5

4

3

Volume (%)

2

1

0 1 10 100 1000

Particle diameter

m

Figure 1. The PSD patterns of peach juices treated by HPCD at 30 MPa and 55 min.untreated; 30 s; 10 min; 40 min; 60min;

and heat at 90

for 1

heat treatment


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Figure 1 compared the PSD patterns of peach juices after HPCD and heat. As shown in Figure 1, the PSD patterns were significantly changed after HPCD. All the HPCD-treated juices showed the widest PSD patterns from 0.3 to 600 m with three volume peaks, and the highest volume peak was shifted to 18~21 m. The particle size of the HPCD-treated juices significantly increased as compared with the untreated and heat-treated juices. The volume value of the HPCD-treated juices all showed a noticeable decrease for the smaller particles and increase for the larger particles. With increasing the treatment time, the volume peak values showed an increase for the smaller particles and a decrease for the larger particles, meanwhile the particle sizes of the highest volume peak showed a left shift. Table 1 showed that d43 and d32 of the HPCD-treated juices were both significantly larger than those of the untreated and heat-treated juices, and exhibited a decrease with increasing the treatment time.Table 1. Characteristics of peach juice treated by HPCDprecipitation formation time (h) Untreated 30 s 10 min 40 min 60 min Heat(90 ,1 min) 60 3 61 51 51 71 60 2 2.15 0.01d 28.28 0.45a 22.31 0.51b 19.31 1.35bc 17.65 1.53c 3.66 0.24d 1.24 0.01d 6.80 0.14a 4.53 0.08b 3.41 0.01c 3.19 0.37c 1.19 0.03d 3.82 0.02a 3.83 0.01a 3.83 0.02a 3.78 0.03a 3.80 0.03a 3.82 0.02a -6.76 0.36a -6.68 0.25a -6.56 0.34a -6.29 0.25a -6.92 0.26a -6.54 0.20a 31.8 28.7 31.6 34.65 31.8 34.25 for 1 min. d43 ( m) d32 ( m) pH -potential (mV) Ca (mg/L)

peach juices treated by HPCD at 30 MPa and 55

for 30 s, 10 min, 40 min, 60 min, and heat at 90

In the present work, no effects of HPCD and heat could be found on pH and -potential of peach juices (Table 1). The values of the -potential were negative, and kept constant around 6.7 mV. It should be noted that the above -potential and pH were measured after decompression. In fact, the pH of the system could be significantly reduced by the carbonic acid from the dissolved CO2 during the HPCD processing[2]. Therefore, it was reasonable to believe that the pH and the absolute value of -potential in the peach juice could be lower than 3.8 and 6.7 during HPCD, respectively, and these declines possibly induced the coagulation of protein in the juices, responsible for the alteration of the PSD patterns and the acceleration of the precipitation formation in the HPCD-treated juices. CONCLUSION These results suggested that pH and the absolute value of -potential decline induced the coagulation of protein and decrease of particle charge, responsible for the acceleration of the precipitation formation. REFERENCES[1] Zhou L. Y., Wang Y. Y., Hu X. S., Wu J. H., & Liao X. J. 2009. Effect of high pressure carbon dioxide on the quality of carrot juice. Innov. Food Sci. Emerg. Technol. 10, 321-327. [2] Calix T. F., Ferrentino G., & Balaban, M. O. 2008. Measurement of high-pressure carbon dioxide solubility in orange juice, apple juice, and model liquid foods. J. Food. Sci. 73, E439-445.

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Effect of the electric field on the vitamins A, C and E alone and added to avocado paste.Ral Ren Robles de la Torrea, Mara Guadalupe Mndez Ramosa, Ma. Reyna Robles Lpeza, Jos Alberto Ariza Ortegaa, Francisco Javier Martnez Montesa. Centro de Investigacin en Biotecnologa Aplicada-IPN. ExHacienda San Juan Molino, Km. 1.5. Carretera Tepetitla-Tecuexcomac, Tepetitla, Tlaxcala. C.P. 90700. Mxico. ([email protected])a

INTRODUCTION For many decades, methods to preserve avocado pulp have been sought; any method must inhibit the activity of the polyphenol-oxidase enzyme and at the same time retain the sensory and nutritional characteristics of the fresh product. Thermal treatments are not recommended because they reduce the excellent sensory characteristics and increase the nutritional losses of the fruit. The use of chemical preservatives has also been banned by several international regulations. Due to that, the use of emerging technologies have been proposed, these technologies do not use thermal energy or use it more efficiently, they are usually applied for short times, and, it has been observed, they can preserve the fresh product characteristics. Among the emerging technologies are the high hydrostatic pressure, the pulsed electromagnetic fields, the ultrasound and more recently the electric fields, (EF). In a previous work it was demonstrated the effective use of the electric field to inhibit the polyphenol-oxidase (PPO) enzyme in avocado pulp. Therefore the objective of this work was to study the effect of the electric field on standards of -carotene, -tocopherol and ascorbic acid, and on these same vitamins added to avocado paste as internal standards. MATERIALS & METHODS In this study a generator of electric field device was used, it was designed and built by the group of the CIBA-IPN, a unit of the National Polytechnic Institute, located in Tlaxcala, Mxico. This equipment has the four key elements to generate the EF: a source of high voltage, a frequency modulator, a solid state relay or switch, and the treatment chamber. Samples were treated using 9 kV/cm, 720 Hz and different times; the response variable was the residual vitamin concentration, in general all samples were analyzed by HPLC, additionally, samples with -carotene were also analyzed by UV/vis spectroscopy and samples with -tocopherol with IR spectroscopy [1

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