Scientific, Health and Social Aspects of the Food Industry Part 1 doc

SCIENTIFIC, HEALTH AND SOCIAL ASPECTS OF THE FOOD INDUSTRY Edited by Benjamin Valdez, Michael Schorr and Roumen Zlatev Scientific, Health and Social Aspects of the Food Industry Edited by Benjamin Valdez, Michael Schorr and Roumen Zlatev Published by InTech Janeza Trdine 9, 51000 Rijeka, Croatia Copyright © 2011 InTech All chapters are Open Access distributed under the Creative Commons Attribution 3.0 license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. After this work has been published by InTech, authors have the right to republish it, in whole or part, in any publication of which they are the author, and to make other personal use of the work. Any republication, referencing or personal use of the work must explicitly identify the original source. As for readers, this license allows users to download, copy and build upon published chapters even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. Notice Statements and opinions expressed in the chapters are these of the individual contributors and not necessarily those of the editors or publisher. No responsibility is accepted for the accuracy of information contained in the published chapters. The publisher assumes no responsibility for any damage or injury to persons or property arising out of the use of any materials, instructions, methods or ideas contained in the book. Publishing Process Manager Masa Vidovic Technical Editor Teodora Smiljanic Cover Designer InTech Design Team First published January, 2012 Printed in Croatia A free online edition of this book is available at www.intechopen.com Additional hard copies can be obtained from orders@intechweb.org Scientific, Health and Social Aspects of the Food Industry, Edited by Benjamin Valdez, Michael Schorr, Roumen Zlatev p. cm. ISBN 978-953-307-916-5 Contents Preface IX Part 1 Scientific and Technological Aspects 1 Chapter 1 A Discussion Paper on Challenges and Proposals for Advanced Treatments for Potabilization of Wastewater in the Food Industry 3 D. B. Luiz, H. J. José and R. F. P. M. Moreira Chapter 2 The Application of Vacuum Impregnation Techniques in Food Industry 25 A. Derossi, T. De Pilli and C. Severini Chapter 3 Freezing / Thawing and Cooking of Fish 57 Ebrahim Alizadeh Doughikollaee Chapter 4 Novel Fractionation Method for Squalene and Phytosterols Contained in the Deodorization Distillate of Rice Bran Oil 71 Yukihiro Yamamoto and Setsuko Hara Chapter 5 Microorganism-Produced Enzymes in the Food Industry 83 Izabel Soares, Zacarias Távora, Rodrigo Patera Barcelos and Suzymeire Baroni Chapter 6 Nanotechnology and Food Industry 95 Francisco Javier Gutiérrez, Mª Luisa Mussons, Paloma Gatón and Ruth Rojo Chapter 7 Micro and Nano Corrosion in Steel Cans Used in the Seafood Industry 129 Gustavo Lopez Badilla, Benjamin Valdez Salas and Michael Schorr Wiener Chapter 8 Characteristics and Role of Feruloyl Esterase from Aspergillus Awamori in Japanese Spirits, ‘Awamori’ Production 145 Makoto Kanauchi VI Contents Part 2 Social and Economic Issues 163 Chapter 9 Functional Foods in Europe: A Focus on Health Claims 165 Igor Pravst Chapter 10 The Industrial Meat Processing Enterprises in the Adaptation Process of Marketing Management of the European Market 209 Ladislav Mura Chapter 11 Facilitating Innovations in a Mature Industry-Learnings from the Skane Food Innovation Network 221 Håkan Jönsson, Hans Knutsson and Carl-Otto Frykfors Chapter 12 Organic Food Preference: An Empirical Study on the Profile and Loyalty of Organic Food Customers 241 Pelin Özgen Part 3 Health Aspects 253 Chapter 13 Yeast, the Man’s Best Friend 255 Joana Tulha, Joana Carvalho, Rui Armada, Fábio Faria-Oliveira, Cândida Lucas, Célia Pais, Judite Almeida and Célia Ferreira Chapter 14 Trends in Functional Food Against Obesity 279 José C.E. Serrano, Anna Cassanyé and Manuel Portero-Otin Chapter 15 Improving Nutrition Through the Design of Food Matrices 295 Rommy N. Zúñiga and Elizabeth Troncoso Chapter 16 Epidemiology of Foodborne Illness 321 Saulat Jahan Chapter 17 Allium Species, Ancient Health Food for the Future? 343 Najjaa Hanen, Sami Fattouch, Emna Ammar and Mohamed Neffati Chapter 18 Starch: From Food to Medicine 355 Emeje Martins Ochubiojo and Asha Rodrigues Chapter 19 Antihypertensive and Antioxidant Effects of Functional Foods Containing Chia (Salvia hispanica) Protein Hydrolysates 381 Ine M. Salazar-Vega, Maira R. Segura-Campos, Luis A. Chel-Guerrero and David A. Betancur-Ancona Chapter 20 Wine as Food and Medicine 399 Heidi Riedel, Nay Min Min Thaw Saw, Divine N. Akumo, Onur Kütük, and Iryna Smetanska Contents VII Part 4 Quality Control 419 Chapter 21 Food Quality Control: History, Present and Future 421 Ihegwuagu Nnemeka Edith and Emeje Martins Ochubiojo Chapter 22 Employment of the Quality Function Deployment (QFD) Method in the Development of Food Products 439 Caroline Liboreiro Paiva and Ana Luisa Daibert Pinto Chapter 23 Quality Preservation and Cost Effectiveness in the Extraction of Nutraceutically-Relevant Fractions from Microbial and Vegetal Matrices 463 Bravi Marco, Cicci Agnese and Torzillo Giuseppe Preface In a prehistoric era, human beings were moving through inhospitable grounds, obtaining their daily sustenance by hunting and gathering fruits, seeds and roots. Massive food production and supply started with the agricultural revolution, paralleled with the development in the fertile valley of the rivers Tigris-Euphrates in Mesopotamia and the Nile in pharaonic Egypt. Joseph, the son of Jacob, organized the food stores and saved the Egyptian people during famine. This book presents the wisdom, knowledge and expertise of the food industry that ensures the supply of food to maintain the health, comfort, and wellbeing of humankind. The global food industry has the largest market: the world population of seven billion people. This book pioneers life-saving innovations and assists in the combat against world hunger and food shortages that threaten human essentials, such as water and energy supply. Floods, droughts, fires, storms, climate change, global warming and greenhouse gas emissions can be devastating, altering the environment and, ultimately, the production of foods. This volume is well-organized into four parts:  Scientific and technological aspects  Social and economical issues  Health aspects  Quality control It comprises 23 chapters, arranged in a hierarchical sequence, starting with the seminal basics of food science and technology developments, methods for food processing and other food industry related activities. It continues with the influential role food plays in the global society and economy, emphasizing the relevance of food to human health. Lastly, quality control of food in all its stages of production: manufacturing, packaging and marketing. Special articles deal with foods as medicine, particularly, the benefits of wine to maintain health of the body and soul. Experts from industry and academia, as well as food producers, designers of food processing equipment, and corrosion practitioners have written special chapters for this rich compendium, based on their encyclopedic knowledge and practical experience. This is a multi-authored X Preface book. The writers, who come from diverse areas of food science and technology, enrich this volume by presenting different approaches and orientations. The book will be useful to chemists, biologists, chemical engineers, and economists who design, build and operate plants for food production. Also maintenance personnel, materials, and mechanical engineers should benefit from this compendium. University professors, researchers, and their undergraduate and postgraduate students will use this varied book for the preparation of their thesis on food-related projects. Nowadays, people follow the international normative for environmental protection, and the food industry must take care to use environmentally friendly methods in the processing steps. This volume is illustrated with hundreds of compact tables, well-drawn diagrams, and clear graphs and photographs. Also valuable are the thousands of scientific and technical references in the book from the international literature displaying the latest advances in food science and technology. Finally, it is our pleasant duty to express our sincere thanks to the authors for providing their important contributions to the food industry and to this book. Benjamin Valdez, Michael Schorr and Roumen Zlatev Institute of Engineering Universidad Autónoma Baja California, Mexicali, México [...]... 10 6 M -1 s -1 (Staehling; Hoigne, 19 82) (14 ) Oଷ + Oି ∙⟶ Oି ∙ +Oଶ ଶ ଷ k = 1, 6 x 10 9 M -1 s -1 (Bühler et al., 19 84) (15 ) ሺpH ≥ 8ሻ Oଷ + Oି ∙⇌ Oି ∙ +Oଶ ଶ ଷ k+ = 1, 9 x 10 3 s -1 k- = 3,5 x 10 9 M -1 s -1 (Elliot; McCracken, 19 89) (Elliot; McCracken, 19 89) (16 ) Oି ∙ +Hଶ O ⟶∙ OH + OH ି k = 10 8 s -1 (von Gunten, 2003a) (17 ) ሺpH ≤ 8ሻ Oି ∙ +H ା ⇌ HOଷ ∙ ଷ k+ = 5,2 x 10 10 M -1 s -1 k- = 3,3 x 10 2 s -1 (Bühler et al., 19 84)... al., 19 84) (18 ) HOଷ ∙⟶∙ OH + Oଶ k = 1, 1 x 10 5 s -1 (Bühler et al., 19 84) (19 ) Oଷ +∙ OH ⟶∙ HOଶ ∙ +Oଶ k = 3,0 x 10 9 M -1 s -1 (Bahnemann; Hart, 19 82) (20) HOି + H ା ⇌ Hଶ Oଶ ଶ pKa = 11 ,7 ± 0,2 (Behar et al., 19 70) ( 21) HOଶ ∙⇌ H ା + Oି ∙ ଶ pKa = 4,8 (Behar et al., 19 70) Kequilíbrio= 1, 3x10-5 M -1 (Behar et al., 19 70) (22) ∙ OH ⇌ Oି ∙ +H ା pKa = 11 ,84 (23) Propagation: (Elliot; McCracken, 19 89) Where pKa is the. .. (Equation 21) (Andreozzi et al., 19 99) As the decomposition of ozone leads to the formation of H2O2 (Equation 21) , the addition of hydrogen peroxide will promote the decomposition of ozone and increase the formation of •OH Therefore, the combination O3+H2O2 provides the advanced oxidation process (AOP) O3/H2O2 8 Scientific, Health and Social Aspects of the Food Industry In the decomposition reactions (organic... al., 2 010 ) The oxidation of ammonia through direct attack by ozone is very slow, but it generates the same product as the radical attack: NO3- The replacement of hydrogen atoms by alkyl groups (CnH2n +1) in the amine nitrogen increases the rate constant of oxidation via ozone (k) The k value for oxidation via ozonation of ammonia (NH3) is 20 M -1 s -1, of diethylamine is 9 .1 x 10 5 M -1 s -1 and of triethylamine... on Challenges and Proposals for Advanced Treatments for Potabilization of Wastewater in the Food Industry 13 part of the catalyst (Herney-Ramirez et al., 2 010 , Umar et al., 2 010 ) Hence, the heterogeneous Fenton process eliminates the step of catalyst precipitation and removal at the end of the process (Garrido-Ramirez et al 2 010 ; Herney-Ramirez et al 2 010 ; Navalon et al., 2 010 ) Among the various factors... excitation of electrons from the valence band to the conduction band forming a hole (h+) in the valence band This hole promotes the oxidation of pollutants (in the case of photo-catalytic oxidation of organic pollutants) or water, in the latter case producing hydroxyl radicals (OH •) The electron (e-) of the conduction band reduces the oxygen or other oxidative agent in the absence of O2 (Ahmed et al., 2 010 )... (1 L of sample collected per hour for 24 hours) was collected and characterized All organic, inorganic and microbiological parameters of Brazilian drinking water standards (Brazilian Ministry of 18 Scientific, Health and Social Aspects of the Food Industry Health Administrative Ruling 518 /2004) were analyzed, and only nitrate, nitrite, color, turbidity and total coliform were above the limit The proposal... – 41. 9 1. 20 4.50 4.00 10 - L -1 Ammonia, mg N > 10 5 45.9 ± 17 .7 L -1 Nitrite, mg N > 10 5 3.74 – 3.77 0.06 0.08 0. 21 1 - 0.4 – 1. 0 0.30 0.90 0.30 1. 24 Composite samples (RSW) Composite samples after filtration (RSW-F) A: [CHOOH]i = 16 36 mg L -1 / H2O2 = 12 09 mg L -1; B: [CHOOH]i = 10 00 mg L -1 / H2O2 = 739 mg L -1; C: [CHOOH]i = 500 mg L -1 / H2O2 = 370 mg L -1 Zn-TiO2 catalyst = 1 g L -1 Reaction time: 300 min... Costs1 [m3/dia] 8, 616 .0 7, 810 .0 [%] 9.4 [$] 1, 539,353 1, 366,000 7, 216 .8 6, 410 .0 16 .0 25.4 1, 256,996 1, 104,7 31 Considering costs in 2007: $0 .10 and $0.42 per m3 to treat water (DWTP) and wastewater (WWTP) respectively, in pilot industrial plant 1 Table 1 Water and financial savings 5 .1. 3 Indirect wastewater reuse: indirect potable reuse Additionally, to reduce even further the percentage of fresh water... satisfy the stoichiometric relationship nitrate:formic acid (Equation 43) without formation of intermediates (including nitrite and ammonia) (Zhang et al., 2005) Hence, the evaluated molar ratios were CHOOH:nitrate = 2.7, 1. 6 and 1. 0, respectively [HCOOH] = 16 36, 10 00 and 500 mg L -1 or 427, 2 61 and 13 0 mg C L -1, and catalyst 1 g L -1 − 2 NO3 + 5 HCOO − + 7 H + → N 2 + 5CO2 + 6 H 2O (43) Therefore, after the . SCIENTIFIC, HEALTH AND SOCIAL ASPECTS OF THE FOOD INDUSTRY Edited by Benjamin Valdez, Michael Schorr and Roumen Zlatev Scientific, Health and Social Aspects of the. presents the wisdom, knowledge and expertise of the food industry that ensures the supply of food to maintain the health, comfort, and wellbeing of humankind. The global food industry has the largest. adverse effects on the product Scientific, Health and Social Aspects of the Food Industry 4 integrity, the environment and the health of workers and customers. However, these procedures