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A new tool to thwart deadly pathogens in commercial dry food processing plants may soon pick up steam – superheated, dry steam – to keep consumers safe.
Changes in wheat starch grains using different cooking methods：Insights into ancient food processing techniques
cooking experiments food processing starch grains analysis Triticum aestivum
2014/1/16
We investigate the morphological changes in starch grains from wheat (Triticum aestivum) using different cooking methods (boiling, steaming, frying, and baking). We compare the cooked starch grains wi...
Design Optimization of Stress Relief Grooves in Lever Guide of Pressure Vessel for Food Processing
Stress Relief Groove Stress Concentration Factor Finite Element Analysis Pressure Vessel
2013/1/28
A stress relief groove is introduced in the R area and the stress is analyzed using a finite element method (FEM). Then the relief of the stress concentration in the vicinity of the pressure vessel is...
Fail-Safe Design by Outer Cover of High Pressure Vessel for Food Processing
Food Processing, Pressure Vessel, Fail-Safe Design, Safety Engineering
2013/1/28
This paper demonstrates the effectiveness of outer-cover of pressure vessel in order to prevent risk scenario by brittle fracture. The Fail-Safe design introducing the concept of a standby redundant s...
射频技术在农产品和食品加工中的应用（Radio Frequency Technology and Its Application in Agro-product and Food Processing）
农产品 食品 射频
2010/12/28
论述了射频技术的工作原理、特点，及其在农产品和食品加工领域的应用研究现状和存在的主要问题，并提出了该技术在我国的应用前景。射频技术所特有的选择性加热、含水率自平衡效应以及能量穿透深度大等优点，使其在农产品干燥、灭虫，以及粉末、多孔物料的杀菌和热处理领域具有巨大的发展潜力。
Recent Research Trends in Transglutaminase Technology for Food Processing
transglutaminase cross-link food protein protein modification
2009/7/8
Based on the hypothesis that cross-links contribute considerably to the physicochemical and functional properties of protein, we examined the usefulness of the cross-linking enzyme transglutaminase (T...
Analysis and Control of Ice Crystal Structure in Frozen Food and Their Application to Food Processing
ice fraction effective thermal conductivity pressure-shift freezing
2009/6/18
The large differences in thermal properties between water and ice cause thermal properties of frozen food to be strongly dependent on ice fraction, which is a function of solute concentration and temp...
Habituation of Foodborne Pathogens Exposed to Extreme pH Conditions: Genetic Basis and Implications in Foods and Food Processing Environments
foodborne pathogen acid stress alkali stress
2009/6/17
Foodborne microorganisms capable of causing human diseases are exposed to a wide range of physical and chemical stresses in the environment. Exposure of cells to extreme, yet sublethal, preharvest and...
Polyphenols as Natural Food Pigments: Changes During Food Processing
Polyphenols Natural Food Pigments
2008/11/26
The colors of the foods and beverages contribute not only to their appearance but also to their agreeableness, which linked to both taste and flavor. Polyphenols, particularly flavonoids, are importan...
Innovation management as a tool of qualitative changes in the food processing industry
innovation product qualitative change food market food processing industry competitiveness
2014/3/31
The paper deals with theoretical and practical aspects of the innovation process as well as its final results and impact on qualitative level of the supply in the market with food products. From this ...