Heat penetration data were obtained for a canned food model (gelatinized waxy maize starch) during processing in an agitating retort under various conditions to evaluate the effect of process variables on the heat penetration parameters (f$ sb{ rm h}$ and j$ sb{ rm ch}$) and resulting process lethality (F$ sb{ rm o}$) and cook value (C$ sb{ rm o}$). Overall heat transfer coefficient (U$ sb{ rm o}$), Hunter L, a and b values were determined. The study indicated that f$ sb{ rm h}$, j$ sb{ rm ch}$, F$ sb{ rm o}$, C$ sb{ rm o}$ and U$ sb{ rm o}$ were influenced (p $<$ 0.05) by all process variables except can headspace. Retention percentage of thiamin, ascorbic acid and chlorophyll at each process condition was estimated using the heat penetration data and documented D and z values for each quality factor. Results confirm better retention of quality factors at higher temperatures and higher rotation speeds. / Rheological changes associated with the starch were evaluated in relation to different factors and were well described by the Power law model. Apparent viscosity of the processed product was related to the cook value of the process. / Fresh vegetables were canned and subjected to end-over-end rotation. Heating times were adjusted to give approximately the same process lethality (F$ sb{ rm o}$ = 10 minutes). Processing under higher temperatures and higher rotation speeds resulted in better retention (p $<$ 0.01) of vegetable texture, while only temperature (higher the better) had a desirable effect on color. / Buffered aqueous mixtures of ascorbic acid and thiamin were sealed in glass vials and cans. At each temperature, rotation speed did not have a significant effect on the retention of either vitamin. Processing at 110$ sp circ$C yielded significantly lower retention (p $<$ 0.01) of both vitamins than at 120$ sp circ$C and 130$ sp circ$C. Estimated ascorbic acid and thiamin retention using experimental time-temperature data and published kinetic parameters showed fairly good agreement with experimental data.

No description available.

Graduation date: 1950

Graduation date: 1951

The Thesis acquaints consumers with Czech and European legislation regarding food quality and safety. There are also described in detail the supervisory autorities for food authenticity operating in Czech Republic and related terms such as food quality and safety. The following is a pivotal part dedicated to the food authenticity, which describes the problem of food adulteration, including the reasons and methods of food adulteration. The practical part contains the results of inspections of food by SZPI for the year 2015. The analysis of the data is based on the website "Potraviny na pranýři". Another part relates to the evaluation of questionnaire, which focuses on consumers's relationship to authenticity and adulteration of food on the Czech market. The practical part is concludes by the evaluation of set hypotheses.

Call number: LD2668 .T4 1985 C525 / Master of Science

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniversitet, 2006. / Härtill 4 uppsatser.

Thesis (Ph. D.)--Ohio State University, 2006. / Title from first page of PDF file. Includes bibliographical references (p. 115-119).

Orientador: Marise Aparecida Rodrigues Pollonio / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T23:36:00Z (GMT). No. of bitstreams: 1 Almeida_CleideOliveirade_M.pdf: 830516 bytes, checksum: 744d56ae702363a5aa40b93348cd9707 (MD5) Previous issue date: 2005 / Resumo: O porcionamento e reembalagem de produtos alimentícios são práticas comuns adotadas em ambiente de supermercado, especialmente para derivados cárneos, apesar de muitas restrições relativas à qualidade e segurança conferidas aos produtos finais. Considerando essa abordagem, o objetivo desse trabalho consistiu em avaliar os atributos de qualidade físico-química, a segurança microbiológica de lingüiça Toscana porcionada e reembalada em condições similares às praticadas no ambiente de supermercado. As amostras foram embaladas sob vácuo e em filme permeável ao oxigênio, respeitando-se as normas de Boas Práticas de Manipulação e submetidas à exposição refrigerada por um período de 10 dias, em laboratório, simulando condições de temperatura e iluminação existentes no ambiente de varejo dos supermercados. Foi determinado o perfil de oxidação lipídica, avaliação subjetiva de cor, pH, perda por gotejamento, quantificação de nitrito ao longo do período de estocagem. A avaliação microbiológica ocorreu através das contagens de Staphylococcus coagulase positiva (UFC/g); coliformes totais (UFC/g); coliformes fecais (UFC/g), microrganismos mesófilos (UFC/g) e microrganismos psicrotróficos (UFC/g). Foi realizado também um diagnóstico observacional com ênfase para o perfil higiênico-sanitário de supermercados do município de Campinas no que se refere ao processo de porcionamento e reembalagem de Lingüiça Toscana praticados nesses estabelecimentos. Durante o período estudado, verificou-se que não houve desenvolvimento do processo de oxidação lipídica no produto armazenado, evidenciado através de baixos valores de TBARS. Com relação à determinação objetiva da cor, foi observado que a embalagem a vácuo mostrou-se mais favorável para a manutenção da cor desejável da Lingüiça Toscana. Os valores de nitrito apresentaram maior redução, durante a estocagem, no produto submetido à embalagem permeável ao oxigênio. Os valores de pH, embora não tenham tido diferenças estatisticamente significantes, apresentaram-se mais baixos nas amostras embaladas a vácuo em comparação às amostras embaladas em filme permeáveis. O percentual de perda de peso por gotejamento mostrou-se mais expressivo nas amostras em embalagem original, ou seja, sem o procedimento de reembalagem. A composição centesimal e o perfil microbiológico da Lingüiça Toscana analisada mostraram-se em acordo com a legislação brasileira vigente. As condições higiênico-sanitárias dos supermercados estudados mostraram-se inadequadas na grande maioria dos estabelecimentos, sendo o aspecto mais crítico observado no ¿Fluxo de Produção, Manipulação, Venda e Controle de Qualidade¿, muitas vezes com operadores sem noções básicas de conduta adequada na manipulação dos alimentos. Diante dos resultados apresentados, concluiu-se que quando produtos de boa procedência são utilizados e as Boas Práticas de Manipulação são observadas, a prática do porcionamento e embalagem de Lingüiça Toscana, em ambiente de supermercado pode ser viabilizada com características de qualidade e segurança preservadas. As informações obtidas do levantamento das condições higiênico sanitárias nos estabelecimentos visitados revelou a necessidade de implementação das Boas Práticas de Manipulação, investimento em instalações e medidas de controle a fim de garantir a segurança de consumo dos produtos reembalados / Abstract: The re-packaging of food products is a very common procedure in the supermarket, especially in meat products, although the quality and safety of these products can be seriously endangered. Taking into account this situation, the objective of this work was to evaluate the physical, chemical and microbiological quality of Toscana sausage packaged in the supermarkets. The samples were packaged either in vacuum or oxygen permeable packaging materials, thereby simulating in the laboratory a similar procedure as is practiced in supermarkets following Good Manufacturing Practices (GMP). Finally samples were submitted to refrigerated storage for 10 days in the same conditions of temperature and light used in the supermarket. The lipid oxidation, color evaluation, pH, drip loss and the nitrite quantification profile was followed during the full storage period. The microbiological evaluation was made counting Staphylococcus (CFU/g); total coliform (CFU/g), fecal coliform (CFU/g), mesophilic (CFU/g) and psychrotrophic (CFU/g) microorganisms. Through technical visits, the hygienic and sanitary profiles of Toscana sausage packaging process in supermarkets around Campinas City were investigated. During the full storage period evaluation of lipid oxidation in the product using the TBARS test showed that the storage period used was not sufficient to cause significant development of rancidity in the samples. In the colour measurement, it was observed that the vacuum packaging was better to prevent loss of red colour in Toscana sausages. The nitrite content decreased the most during storage of the product in oxygen permeable packaging material. The pH values were lower in vacuum packaged samples indicating the development of lactic acid bacteria from which metabolic products could increase acidity of the product. The weight loss percentile evaluated by drip loss was found to be most pronounced in original packaged samples that were not re-packaged. The Toscana sausage compositional analysis and microbiological profiles proved to be compatible with the actual Brazilian standard. The hygienic and sanitary conditions in the studied supermarkets were demonstrated to be insufficient in most of the establishments, and the most critical flaws were observed in the ¿System of Production, Handling, Sale and Quality Control¿ where often the workers did not have basic knowledge about the correct handling of food. Based on the results obtained, it is possible to conclude that when the GMP are followed and products of good quality and origin are used, the separation and packaging of Toscana sausage in the supermarket can be a satisfactory procedure to meet consumer demands for product in small quantity with high quality and safety characteristics preserved. The hygienic and sanitary profiles of Toscana sausage packaging process in supermarkets showed the necessity to implement GMP procedures and control the procedures in order to preserve the food safety of repackaged products / Mestrado / Mestre em Tecnologia de Alimentos