Case Studies in Modelling, Control in Food Processes.
Abstract
This chapter discusses the importance of modelling and control in increasing food process efficiency and ensuring product quality. Various approaches to both modelling and control in food processing are set in the context of the specific challenges in this industrial sector and latest developments in each area are discussed. Three industrial case studies are used to demonstrate the benefits of advanced measurement, modelling and control in food processes. The first case study illustrates the use of knowledge elicitation from expert operators in the process for the manufacture of potato chips (Fren...
Source: Advances in Biochemical Engineering Biotechnology - April 27, 2017 Category: Biotechnology Authors: Glassey J, Barone A, Montague GA, Sabou V Tags: Adv Biochem Eng Biotechnol Source Type: research
Comparison between analyzed and calculated nutrient content of fast foods using two consecutive versions of the Danish food composition databank: FOODCOMP and FRIDA
The objective of this study was to compare the content of selected nutrients of fast foods determined by chemical analysis versus estimated by recipe calculation based on data from two versions of the Danish food composition databank, FOODCOMP and the latest FRIDA. A total of 155 samples of ready-to-eat fast foods were collected from fast food outlets, separated into their components and weighed. Typical components were bread, French fries, vegetables, meat and dressings. The fast foods were analyzed, and energy, protein, saturated fat, iron, thiamin, potassium and sodium contents were compared to recipe calculation. When ...
Source: Journal of Food Composition and Analysis - April 23, 2017 Category: Food Science Source Type: research
Diet Clusters in Relation to Cognitive Performance and Decline in the Northern Manhattan Study (S15.003)
Conclusions:Individuals with an unhealthy western diet with limited fruits, vegetables, fish, chicken, and whole grains had worse episodic memory performance and greater decline in executive function over time.Study Supported by: NIH/NINDS (R37 NS 29993)Disclosure: Dr. Gardener has nothing to disclose. Dr. Dong has nothing to disclose. Dr. Rundek has nothing to disclose. Dr. McLaughlin has nothing to disclose. Dr. Cheung has received personal compensation for activities with Remedy as a consultant. Dr. Cheung has received research support from IBM. Dr. Elkind has received personal compensation in an editorial capacity for ...
Source: Neurology - April 17, 2017 Category: Neurology Authors: Gardener, H., Dong, C., Rundek, T., McLaughlin, C., Cheung, K., Elkind, M., Sacco, R., Wright, C. Tags: Neuroepidemiology Source Type: research
Deep or Air frying? A comparative study with different vegetable oils
Abstract
A comparative study of deep‐frying and air‐frying was performed, using two commercial air‐frying equipment's and four common frying oils ‐ sunflower, soybean, canola, and olive oils. Fried potatoes were compared in terms of color, moisture, lipid composition and degradation indicators, tocopherols, total ascorbic acid, Β‐carotene, antioxidant activity, acrylamide, and sensory analysis.The results show that fried potatoes obtained by air‐frying processes presented an average of 70 % less fat, which leads to a reduction of 45 kcal per 100 g. Most chemical parameters were similar on both frying processes...
Source: European Journal of Lipid Science and Technology - April 12, 2017 Category: Lipidology Authors: Santos C. S. P, Cunha S.C, Casal S Tags: Research Article Source Type: research
Oxidative properties and moisture content in repeatedly used oils for French fries and breaded chickens during frying
Abstract
Changes of oxidation parameters including acid value (AV), total polar materials (TPM), conjugated dienoic acid (CDA), and p‐anisidine values (p‐AV) were evaluated in repeatedly used frying oils for French fries and breaded chickens. As frying time increased, all the oxidation parameters including AV, CDA, p‐AV, and TPM content increased significantly (p<0.05). Frying oils for French fries suffered lesser oxidative deterioration compared to those for breaded chicken although the same oils were used. The 7.7 h heating for oil with water, 115 frying cycles for French fries, and 42 frying cycles for breaded ...
Source: European Journal of Lipid Science and Technology - April 1, 2017 Category: Lipidology Authors: JuHee Song, Sunghwa Kim, Jisu Kim, Mi ‐Ja Kim, Sang‐Mok Lee, Mun‐Ik Jang, JaeHwan Lee Tags: Research Article Source Type: research
Australian consumers' insights into potatoes - Nutritional knowledge, perceptions and beliefs.
CONCLUSIONS: Results showed that consumers believe that potatoes are good for all ages, are versatile, convenient, good value for money and delicious. However, the results indicate the majority of people have limited knowledge regarding the nutrient composition of potatoes and associate them negatively with carbohydrates.
PMID: 28363811 [PubMed - as supplied by publisher] (Source: Appetite)
Source: Appetite - March 28, 2017 Category: Nutrition Authors: Wood K, Carragher J, Davis R Tags: Appetite Source Type: research
Main meal quality in Brazil and United Kingdom: Similarities and differences.
This study aimed to compare the nutritional quality of the main meal consumed by adults in Brazil and UK. Food record data was obtained from representative samples from UK and Brazil databases. The Main Meal Quality Index (MMQI) was applied to estimate the quality of the main meal consumed in Brazil and UK. Differences in food groups consumed in the main meal in Brazil and UK were observed using classification decision tree. Meals with higher average energy content were lunch for Brazil, and dinner for the UK. On average, the Brazilian main meal had better nutritional quality (4.42 times higher), independently of sex, age,...
Source: Appetite - January 1, 2017 Category: Nutrition Authors: Gorgulho BM, Pot GK, Sarti FM, Marchioni DM Tags: Appetite Source Type: research
Autism Spectrum Disorder and Avoidant/Restrictive Food Intake Disorder
CASE: Kendra is a 4-year-old girl with autism spectrum disorder (ASD) who presents for follow-up of feeding problems to her pediatric clinician. She is an only child in a family where both parents are scientists. Feeding concerns date to infancy, when she was diagnosed with Gastroesophageal Reflux Disease (GERD) associated with persistent bottle refusal and the acceptance of few pureed foods. At 13 months, milk and peanut allergies were diagnosed. Following a feeding clinic evaluation at 24 months, she was prescribed a soy milk supplement and an H2 blocker. There was no concern for oral-motor dysfunction. She was also refe...
Source: Journal of Developmental and Behavioral Pediatrics - January 1, 2017 Category: Child Development Tags: Challenging Case Source Type: research
Nutrition and physical activity transitions in the Ecuadorian Andes: Differences among urban and rural ‐dwelling women
ConclusionsThe nutrition and physical activity transitions appear more evident in urban‐ compared to rural‐dwelling women, and are associated with more obesity and higher BP. (Source: American Journal of Human Biology)
Source: American Journal of Human Biology - December 31, 2016 Category: Biology Authors: Christopher L. Melby, Fadya Orozco, Diana Ochoa, Maria Muquinche, Manuel Padro, Fabian N. Munoz Tags: ORIGINAL RESEARCH ARTICLE Source Type: research
Projective mapping with food stickers: A good tool for better understanding perception of fish in children of different ages
The objective of this study was to better understand the perception of fish products among school children of three different age groups, 5–6years, 7–8years and 9–0years. In order to do so, we used Projective Mapping (PM) with food stickers and a word association task (WA). A total of 149 children from three public schools in the state of Parana, Brazil, have participated on this study. The age groups were interviewed (on 1–1 basis) by six monitors qualified to apply the sensory methods used. Ten stickers with drawings of healthy foods (sushi, salad, fruit, fish, chicken), and less-healthy foods (pizza, flan, cake,...
Source: Food Quality and Preference - December 17, 2016 Category: Food Science Source Type: research
RE ‐AIM Analysis of a School‐Based Nutrition Education Intervention in Kindergarteners
CONCLUSIONSThe BHM program was effective, implemented with fidelity, and broadly disseminated, highlighting its potential public health impact for kindergarteners. (Source: Journal of School Health)
Source: Journal of School Health - December 3, 2016 Category: Health Management Authors: Andrew L. Larsen, Yue Liao, Janel Alberts, Jimi Huh, Trina Robertson, Genevieve F. Dunton Tags: RESEARCH ARTICLE Source Type: research
Degradation of fatty acids and tocopherols to form tocopheryl quinone as risk factor during microwave heating, pan ‐frying and deep‐fat frying
Summary
We investigated degradation of tocopherols to form tocopheryl quinones (TQ) and cytotoxic gamma‐tocopheryl quinone in oils and French fries during microwave heating, pan‐frying and deep‐fat frying. We proved that the microwave oven caused rapid increase of oil temperature, with the consequence of two to three times greater degradation of fatty acids and tocopherols than pan‐frying and deep‐fat frying. Pan‐frying with sunflower oil caused three‐time greater formation of fatty acids polymers, compare with rapeseed oil. The gentlest one was deep‐fat frying, which caused two times slower formation of fa...
Source: European Journal of Lipid Science and Technology - November 21, 2016 Category: Lipidology Authors: Franti šek Kreps, Zuzana Burčová, Štefan Schmidt Tags: Research Article Source Type: research
Ordering patterns following the implementation of a healthier children's restaurant menu: A latent class analysis.
CONCLUSIONS: Ordering patterns consistent with the healthier menu were common and more likely to meet calorie recommendations. Ordering patterns inconsistent with menu changes also emerged and can inform intervention efforts to reach patrons who may reject or compensate for healthier items.
PMID: 27860318 [PubMed - as supplied by publisher] (Source: Obesity)
Source: Obesity - November 16, 2016 Category: Eating Disorders and Weight Management Authors: Mueller MP, Anzman-Frasca S, Blakeley CE, Folta SC, Wilde P, Economos CD Tags: Obesity (Silver Spring) Source Type: research
Kid's Menu Portion Sizes: How Much Should Children Be Served?
Extra-large portions served at restaurants put consumers at risk of overweight and obesity, including children. Developing standards for portions sizes for kids' menus could reduce the risk that children will be served more food than they need for normal growth. We reviewed the calorie content of foods offered on kids' menus at franchised restaurants and US Department of Agriculture published recipes for use in schools. Using an expert panel, we developed recommendations for portion sizes for different food categories at restaurants that would reduce the likelihood that children would be served too much when they dine out....
Source: Nutrition Today - November 1, 2016 Category: Nutrition Tags: Nutrition and Lifecycle Source Type: research
Maternal Dietary Patterns during Pregnancy Are Associated with Child Growth in the First 3 Years of Life [Nutritional Epidemiology]
Conclusion: In this prospective study, a less-healthy maternal dietary pattern was associated with early childhood weight patterns. (Source: Journal of Nutrition)
Source: Journal of Nutrition - October 31, 2016 Category: Nutrition Authors: Martin, C. L., Siega-Riz, A. M., Sotres-Alvarez, D., Robinson, W. R., Daniels, J. L., Perrin, E. M., Stuebe, A. M. Tags: Nutritional Epidemiology Research Articles, Research Need: Impact of Nutrition on Healthy Growth, Development, and Reproduction Source Type: research
