1) The document discusses the optimization of a roasting process for chicory to reduce levels of the carcinogen acrylamide while maintaining sensory properties.
2) Rapid monitoring of acrylamide during roasting using fluorescence detection allowed collection of data to model reaction kinetics and simulate color formation and acrylamide production.
3) Process optimization through simulation identified time-temperature zones where minimal acrylamide was formed while maintaining color, allowing levels below 1000 μg/kg to be achieved.
ICE CREAM INDUSTRIAL TRAINING PRESENTATIONSreejitaDutta2
Sreejita Dutta completed an industrial training at Prestige Ice Cream Pvt. Ltd from June 25 to July 24, 2019. The presentation covered:
1. The differences between ice cream and frozen desserts and Prestige's product lines and machines.
2. An overview of Prestige's manufacturing process including mix preparation, packaging, and distribution.
3. Key quality control parameters like viscosity, specific gravity, and total solids.
4. Safety and hygiene protocols like Glass Policy and Cleaning in Place.
5. Sreejita concluded it was a valuable learning experience applying classroom knowledge to industrial practices.
General analytical methods of milk powder finalSkAzizuddin1
This document outlines various analytical methods for dried milk powder, including procedures for determining moisture, fat, acidity, carbohydrates, and detecting adulterants. Moisture is determined by drying a sample to constant weight. Fat is extracted using solvents and weighed. Acidity is measured by titration. Carbohydrates are calculated by subtracting moisture, fat, and other components from 100%. Adulterants can be detected using tests for cane sugar, urea, preservatives, and neutralizers.
CHI Limited is a food and beverage company in Nigeria that produces products such as fruit juices, dairy products, and snacks. The presentation discusses CHI Limited's quality assurance processes, including testing raw materials and finished products for parameters like pH, acidity, and brix. Areas of assignment for industrial training include the QA laboratory, production department, and utility section. Quality control aims to ensure products meet requirements and are dependable. Recommendations include encouraging more organizations to participate in student internship programs.
Synthesis of benzamide from benzyl chlorideRabia Aziz
more chemistry contents are available
1. pdf file on Termmate: https://www.termmate.com/rabia.aziz
2. YouTube: https://www.youtube.com/channel/UCKxWnNdskGHnZFS0h1QRTEA
3. Facebook: https://web.facebook.com/Chemist.Rabia.Aziz/
4. Blogger: https://chemistry-academy.blogspot.com/
lab: Synthesis of benzamide from benzyl chloride
Synthesis of benzamide from benzyl chlorideRabia Aziz
more chemistry contents are available
1. pdf file on Termmate: https://www.termmate.com/rabia.aziz
2. YouTube: https://www.youtube.com/channel/UCKxWnNdskGHnZFS0h1QRTEA
3. Facebook: https://web.facebook.com/Chemist.Rabia.Aziz/
4. Blogger: https://chemistry-academy.blogspot.com/
Synthesis of benzamide from benzyl chloride Lab
This presentation summarizes Rahul Srivastava's industrial training at Varun Beverages Limited. Some key points:
- Varun Beverages is the largest bottler of PepsiCo products in India and operates aseptic and carbonated soft drink production lines.
- For the aseptic line, the presentation outlines the receiving, processing, filling and packaging process for juice and dairy products.
- For the carbonated soft drink line, it describes the primary treatment, mixing, filling, labeling and packaging process.
- The objectives for both lines include online testing, product quality maintenance and adherence to specifications and cleaning protocols.
The document discusses various metallurgical processes including hydrometallurgy, electrometallurgy, and pyrometallurgy. It focuses on pyrometallurgy and describes roasting as a pyrometallurgical process where ore is heated in air below its melting point to purify metals. There are different types of roasts including oxidizing, sulfatizing, reducing, and chloridizing roasts. Roasting is used to convert sulfides to oxides through oxidation and remove sulfur as sulfur dioxide gas. Various types of roasters are used including multiple hearth, flash, rotary kiln, and fluidized bed roasters.
ICE CREAM INDUSTRIAL TRAINING PRESENTATIONSreejitaDutta2
Sreejita Dutta completed an industrial training at Prestige Ice Cream Pvt. Ltd from June 25 to July 24, 2019. The presentation covered:
1. The differences between ice cream and frozen desserts and Prestige's product lines and machines.
2. An overview of Prestige's manufacturing process including mix preparation, packaging, and distribution.
3. Key quality control parameters like viscosity, specific gravity, and total solids.
4. Safety and hygiene protocols like Glass Policy and Cleaning in Place.
5. Sreejita concluded it was a valuable learning experience applying classroom knowledge to industrial practices.
General analytical methods of milk powder finalSkAzizuddin1
This document outlines various analytical methods for dried milk powder, including procedures for determining moisture, fat, acidity, carbohydrates, and detecting adulterants. Moisture is determined by drying a sample to constant weight. Fat is extracted using solvents and weighed. Acidity is measured by titration. Carbohydrates are calculated by subtracting moisture, fat, and other components from 100%. Adulterants can be detected using tests for cane sugar, urea, preservatives, and neutralizers.
CHI Limited is a food and beverage company in Nigeria that produces products such as fruit juices, dairy products, and snacks. The presentation discusses CHI Limited's quality assurance processes, including testing raw materials and finished products for parameters like pH, acidity, and brix. Areas of assignment for industrial training include the QA laboratory, production department, and utility section. Quality control aims to ensure products meet requirements and are dependable. Recommendations include encouraging more organizations to participate in student internship programs.
Synthesis of benzamide from benzyl chlorideRabia Aziz
more chemistry contents are available
1. pdf file on Termmate: https://www.termmate.com/rabia.aziz
2. YouTube: https://www.youtube.com/channel/UCKxWnNdskGHnZFS0h1QRTEA
3. Facebook: https://web.facebook.com/Chemist.Rabia.Aziz/
4. Blogger: https://chemistry-academy.blogspot.com/
lab: Synthesis of benzamide from benzyl chloride
Synthesis of benzamide from benzyl chlorideRabia Aziz
more chemistry contents are available
1. pdf file on Termmate: https://www.termmate.com/rabia.aziz
2. YouTube: https://www.youtube.com/channel/UCKxWnNdskGHnZFS0h1QRTEA
3. Facebook: https://web.facebook.com/Chemist.Rabia.Aziz/
4. Blogger: https://chemistry-academy.blogspot.com/
Synthesis of benzamide from benzyl chloride Lab
This presentation summarizes Rahul Srivastava's industrial training at Varun Beverages Limited. Some key points:
- Varun Beverages is the largest bottler of PepsiCo products in India and operates aseptic and carbonated soft drink production lines.
- For the aseptic line, the presentation outlines the receiving, processing, filling and packaging process for juice and dairy products.
- For the carbonated soft drink line, it describes the primary treatment, mixing, filling, labeling and packaging process.
- The objectives for both lines include online testing, product quality maintenance and adherence to specifications and cleaning protocols.
The document discusses various metallurgical processes including hydrometallurgy, electrometallurgy, and pyrometallurgy. It focuses on pyrometallurgy and describes roasting as a pyrometallurgical process where ore is heated in air below its melting point to purify metals. There are different types of roasts including oxidizing, sulfatizing, reducing, and chloridizing roasts. Roasting is used to convert sulfides to oxides through oxidation and remove sulfur as sulfur dioxide gas. Various types of roasters are used including multiple hearth, flash, rotary kiln, and fluidized bed roasters.
This document discusses acrylamide, a chemical that forms in some foods when they are cooked at high temperatures. It provides details on acrylamide's chemical properties, toxicity, routes of exposure, and mechanisms of formation in foods like potatoes and bread through the Maillard reaction between sugars and asparagine amino acids. The document also summarizes data on acrylamide levels found in various food categories from the EU and FDA and discusses potential strategies to reduce acrylamide formation, including selecting low-sugar crop varieties, blanching, adding enzymes to break down asparagine, and optimizing cooking time and temperature. The challenges of acrylamide in foods and need for further mitigation efforts are also noted
Acrylamide is a chemical that forms in some foods when they are cooked at high temperatures, such as frying, roasting or baking. It has been found to be potentially harmful to human health. Initiatives have been taken by food industries and regulatory bodies to reduce acrylamide levels in foods through best practices in farming, storage, processing and cooking. These include selecting potato varieties with low sugar levels, controlling cooking temperatures and times, and providing guidance to consumers on recommended cooking methods. Ongoing research continues to aim to further lower acrylamide content in foods.
Our research team started a project to look at why we are pasteurizing at 95 °C and holding the temperature for 15 seconds. Is it possible that our temperature is too high? Could we lower it and still have the same product quality with uncompromising food safety?
Yes we can.
Our team has proven that we can lower the energy cost by 20% by lowering the temperature.
We can design our process more flexible than other beverage pasteurizers with uncompromising food safety.
Want to know more? Download the whitepaper here: http://ow.ly/rQB44
The document discusses pH measurements during the carbonatation process in sugar production. Carbonatation involves adding lime and carbon dioxide to raw sugar juice to purify it. Maintaining the proper pH is important for efficiency. Traditionally, measuring the pH in carbonatation towers is challenging due to deposits, temperatures up to 90°C, and need for frequent cleaning. The solution presented uses a Ceramat sensor lock-gate and Unical automatic cleaning/calibration system to fully automate pH measurement, ensuring reliability and availability throughout production campaigns.
How to Measure CO2 and Why webinar slides 2017Vaisala Group
Slides on a webinar discussing CO2 measuring indoors and outdoors and in applications such as greenhouses, setters, hatchers, incubators, parking garages, mushroom farms, fruit and vegetable storages, breweries, wineries, and in HVAC (heating, ventilation and air conditioning).
A report on Industrial Attachment Training at Abdul Monem Limited (Igloo ice cream and milk unit). Timeframe: 5 February 2017 to 18 March 2017.
The training includes Production (ice cream & milk), Quality control & assurance, Engineering, Plastic, Distribution and HR department.
Thermal processing of foods can lead to the formation of acrylamide, a carcinogen. Acrylamide forms as a result of the Maillard reaction between the amino acid asparagine and reducing sugars in foods during high temperature processes like baking, frying and roasting. The document discusses the mechanisms of acrylamide formation, its toxicity, levels found in various foods, regulations and mitigation strategies. Preventive measures discussed include selecting low-sugar and low-asparagine crop varieties, blanching, adjusting processing time and temperature, using acid solutions and antioxidants to inhibit acrylamide formation.
Calcium propionate can be prepared through three methods. Method 1 involves passing a vapor mixture of propionic acid and water into an aqueous solution of calcium propionate and calcium hydroxide. Method 2 reacts calcium oxide or hydroxide with propionitrile followed by ammonia stripping. Method 3 directly reacts calcium oxide, propionic acid, and water. Method 2 yields the highest amount at 98.73% making it the best preparation method.
Elderflower Ice Cream Development PresentationBoykie Mackay
The document discusses plans to develop an elderflower ice cream. It outlines the team members and agenda. Regulations for ice cream are mentioned. Different fat contents for types of ice creams are defined. Market information for ice cream is provided. Kitchen trials were conducted to test recipes. A chosen recipe for an elderflower ice cream is 16% fat with 12.5% elderflower. Scaling up production is discussed. Potential microhazards in ice cream are outlined. A HACCP plan summary and hazard analysis is presented. Manufacturing machinery and cleaning procedures are briefly touched on. Finance information on target markets and pricing is mentioned.
Elderflower ice cream development presentationBoykie Mackay
The document summarizes the development of an elderflower ice cream. It discusses the team, regulations for ice cream, defining fat content levels, the ice cream market, consumer preferences, recipe formulation and testing, scaling up production, microbiological hazards, past study trends, a HACCP plan, manufacturing machinery, critical control points, shelf life, cleaning procedures, and financial considerations.
Boyce-Activated Carbon Suppliers in indiaboycecarbon
BOYCE CARBON, is a leading Manufacturer And supplier of Activated Carbon and Activated Charcoal for a variety of Industrial Applications. Boyce Carbon made from high quality Coconut Shell Charcoal in Powder and Granular forms and are available in any size and specification.
The document provides a manual of methods for analyzing beverages including coffee, tea, cocoa, chicory, sugar and sugar products, and confectionery products. It outlines specific procedures for preparing and analyzing samples of these foods and beverages. The procedures include determining moisture content, total ash, water soluble ash, acid insoluble ash, alkalinity of soluble ash, aqueous extract, and caffeine content (using the Bailey Andrew method). The goal is to precisely analyze the composition of these foods and beverages.
The COOLMEAT project aimed to develop an alternative rapid cooling method for cooked meat that improved food safety and quality compared to conventional vacuum cooling. Testing showed the immersion vacuum cooling (IVC) prototype reduced cooling times by 40-70% compared to air blast cooling and had lower weight losses than vacuum cooling alone. Sensory analysis found IVC produced meat with comparable texture, tenderness and juiciness to traditionally cooled meat. IVC is a more affordable and effective cooling method that allows meat processors to meet EU regulatory guidelines.
This document discusses the manufacturing process of chocolate. It begins with the objectives of producing chocolate from unsweetened bakers chocolate and learning the chemical processes involved. It then outlines the topics to be covered, including the background of the chocolate industry, manufacturing processes, testing, designing, advantages and disadvantages, and conclusion. The document describes the key ingredients in chocolate, the major manufacturers, cocoa producing regions, characteristics of quality chocolate, and the three phases of manufacturing: raw materials, ingredient preparation, and cocoa nib processing. It explains several chemical processes involved such as fermentation and crystallization.
Measuring N-protein has never been that inexpensive! Moreover, we are glad to introduce our alternatives to helium as carrier gas. Never get the helium sticker shock again. This webinar focuses on laboratories within the food and feed sector.
Skybuffer SAM4U tool for SAP license adoptionTatiana Kojar
Manage and optimize your license adoption and consumption with SAM4U, an SAP free customer software asset management tool.
SAM4U, an SAP complimentary software asset management tool for customers, delivers a detailed and well-structured overview of license inventory and usage with a user-friendly interface. We offer a hosted, cost-effective, and performance-optimized SAM4U setup in the Skybuffer Cloud environment. You retain ownership of the system and data, while we manage the ABAP 7.58 infrastructure, ensuring fixed Total Cost of Ownership (TCO) and exceptional services through the SAP Fiori interface.
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This document discusses acrylamide, a chemical that forms in some foods when they are cooked at high temperatures. It provides details on acrylamide's chemical properties, toxicity, routes of exposure, and mechanisms of formation in foods like potatoes and bread through the Maillard reaction between sugars and asparagine amino acids. The document also summarizes data on acrylamide levels found in various food categories from the EU and FDA and discusses potential strategies to reduce acrylamide formation, including selecting low-sugar crop varieties, blanching, adding enzymes to break down asparagine, and optimizing cooking time and temperature. The challenges of acrylamide in foods and need for further mitigation efforts are also noted
Acrylamide is a chemical that forms in some foods when they are cooked at high temperatures, such as frying, roasting or baking. It has been found to be potentially harmful to human health. Initiatives have been taken by food industries and regulatory bodies to reduce acrylamide levels in foods through best practices in farming, storage, processing and cooking. These include selecting potato varieties with low sugar levels, controlling cooking temperatures and times, and providing guidance to consumers on recommended cooking methods. Ongoing research continues to aim to further lower acrylamide content in foods.
Our research team started a project to look at why we are pasteurizing at 95 °C and holding the temperature for 15 seconds. Is it possible that our temperature is too high? Could we lower it and still have the same product quality with uncompromising food safety?
Yes we can.
Our team has proven that we can lower the energy cost by 20% by lowering the temperature.
We can design our process more flexible than other beverage pasteurizers with uncompromising food safety.
Want to know more? Download the whitepaper here: http://ow.ly/rQB44
The document discusses pH measurements during the carbonatation process in sugar production. Carbonatation involves adding lime and carbon dioxide to raw sugar juice to purify it. Maintaining the proper pH is important for efficiency. Traditionally, measuring the pH in carbonatation towers is challenging due to deposits, temperatures up to 90°C, and need for frequent cleaning. The solution presented uses a Ceramat sensor lock-gate and Unical automatic cleaning/calibration system to fully automate pH measurement, ensuring reliability and availability throughout production campaigns.
How to Measure CO2 and Why webinar slides 2017Vaisala Group
Slides on a webinar discussing CO2 measuring indoors and outdoors and in applications such as greenhouses, setters, hatchers, incubators, parking garages, mushroom farms, fruit and vegetable storages, breweries, wineries, and in HVAC (heating, ventilation and air conditioning).
A report on Industrial Attachment Training at Abdul Monem Limited (Igloo ice cream and milk unit). Timeframe: 5 February 2017 to 18 March 2017.
The training includes Production (ice cream & milk), Quality control & assurance, Engineering, Plastic, Distribution and HR department.
Thermal processing of foods can lead to the formation of acrylamide, a carcinogen. Acrylamide forms as a result of the Maillard reaction between the amino acid asparagine and reducing sugars in foods during high temperature processes like baking, frying and roasting. The document discusses the mechanisms of acrylamide formation, its toxicity, levels found in various foods, regulations and mitigation strategies. Preventive measures discussed include selecting low-sugar and low-asparagine crop varieties, blanching, adjusting processing time and temperature, using acid solutions and antioxidants to inhibit acrylamide formation.
Calcium propionate can be prepared through three methods. Method 1 involves passing a vapor mixture of propionic acid and water into an aqueous solution of calcium propionate and calcium hydroxide. Method 2 reacts calcium oxide or hydroxide with propionitrile followed by ammonia stripping. Method 3 directly reacts calcium oxide, propionic acid, and water. Method 2 yields the highest amount at 98.73% making it the best preparation method.
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The document discusses plans to develop an elderflower ice cream. It outlines the team members and agenda. Regulations for ice cream are mentioned. Different fat contents for types of ice creams are defined. Market information for ice cream is provided. Kitchen trials were conducted to test recipes. A chosen recipe for an elderflower ice cream is 16% fat with 12.5% elderflower. Scaling up production is discussed. Potential microhazards in ice cream are outlined. A HACCP plan summary and hazard analysis is presented. Manufacturing machinery and cleaning procedures are briefly touched on. Finance information on target markets and pricing is mentioned.
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The document summarizes the development of an elderflower ice cream. It discusses the team, regulations for ice cream, defining fat content levels, the ice cream market, consumer preferences, recipe formulation and testing, scaling up production, microbiological hazards, past study trends, a HACCP plan, manufacturing machinery, critical control points, shelf life, cleaning procedures, and financial considerations.
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The document provides a manual of methods for analyzing beverages including coffee, tea, cocoa, chicory, sugar and sugar products, and confectionery products. It outlines specific procedures for preparing and analyzing samples of these foods and beverages. The procedures include determining moisture content, total ash, water soluble ash, acid insoluble ash, alkalinity of soluble ash, aqueous extract, and caffeine content (using the Bailey Andrew method). The goal is to precisely analyze the composition of these foods and beverages.
The COOLMEAT project aimed to develop an alternative rapid cooling method for cooked meat that improved food safety and quality compared to conventional vacuum cooling. Testing showed the immersion vacuum cooling (IVC) prototype reduced cooling times by 40-70% compared to air blast cooling and had lower weight losses than vacuum cooling alone. Sensory analysis found IVC produced meat with comparable texture, tenderness and juiciness to traditionally cooled meat. IVC is a more affordable and effective cooling method that allows meat processors to meet EU regulatory guidelines.
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Are you ready to revolutionize how you handle data? Join us for a webinar where we’ll bring you up to speed with the latest advancements in Generative AI technology and discover how leveraging FME with tools from giants like Google Gemini, Amazon, and Microsoft OpenAI can supercharge your workflow efficiency.
During the hour, we’ll take you through:
Guest Speaker Segment with Hannah Barrington: Dive into the world of dynamic real estate marketing with Hannah, the Marketing Manager at Workspace Group. Hear firsthand how their team generates engaging descriptions for thousands of office units by integrating diverse data sources—from PDF floorplans to web pages—using FME transformers, like OpenAIVisionConnector and AnthropicVisionConnector. This use case will show you how GenAI can streamline content creation for marketing across the board.
Ollama Use Case: Learn how Scenario Specialist Dmitri Bagh has utilized Ollama within FME to input data, create custom models, and enhance security protocols. This segment will include demos to illustrate the full capabilities of FME in AI-driven processes.
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We’ll wrap up with a live Q&A session where you can engage with our experts on your specific use cases, and learn more about optimizing your data workflows with AI.
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Paper Link: https://eprint.iacr.org/2024/257
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Diese Themen werden behandelt
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Programming Foundation Models with DSPy - Meetup SlidesZilliz
Prompting language models is hard, while programming language models is easy. In this talk, I will discuss the state-of-the-art framework DSPy for programming foundation models with its powerful optimizers and runtime constraint system.
"Choosing proper type of scaling", Olena SyrotaFwdays
Imagine an IoT processing system that is already quite mature and production-ready and for which client coverage is growing and scaling and performance aspects are life and death questions. The system has Redis, MongoDB, and stream processing based on ksqldb. In this talk, firstly, we will analyze scaling approaches and then select the proper ones for our system.
How information systems are built or acquired puts information, which is what they should be about, in a secondary place. Our language adapted accordingly, and we no longer talk about information systems but applications. Applications evolved in a way to break data into diverse fragments, tightly coupled with applications and expensive to integrate. The result is technical debt, which is re-paid by taking even bigger "loans", resulting in an ever-increasing technical debt. Software engineering and procurement practices work in sync with market forces to maintain this trend. This talk demonstrates how natural this situation is. The question is: can something be done to reverse the trend?
JavaLand 2024: Application Development Green Masterplan
Mitigating acrylamide in chicorea using fluorescence
1. Inès BIRLOUEZ-ARAGON Optimization of a roasting process by means of rapid monitoring of quality indicators and kinetic modelling Food Factory 2010 - Sweden
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3. Situation 8 years after discovery of acrylamide in food products Food Factory 2010 - Sweden Potato crisps, instant coffee, and substitute coffee products, such as those based on barley or chicory, all showed significantly higher levels of acrylamide in 2008 compared to 2007. EFSA survey of acrylamide in food products indicates that voluntary efforts to reduce levels of the carcinogen are working but only in a limited number of food groups: Roasted Chicory : p to 2000 µg/kg the product with highest acrylamide levels Chicory root Roasted Chicory
5. The drying process initiates reactions. Food Factory 2010 - Sweden F D F F F D D D F D F F F D D D Sugar degradation : formation of carbonyl substrates ? Asparagine formation =
6. The roasting process Food Factory 2010 - Sweden 3 burners 2 burners 1 burner Target colour Dry chicory was roasted by Chicorée du Nord according to a standard process .
8. Bell shape of acrylamide formation: importance of the cooling process Food Factory 2010 - Sweden ( µg/kg ) Acrylamide Asparagine Cooling process Complete destruction of asparagine
9. Process Modelling and optimisation regarding acrylamide 1- Development of a fluorescence prediction model to monitor acrylamide under various roasting conditions Food Factory 2010 - Sweden Prediction model : acrylamide (µg/kg) 8% error Predicted values Measured values (LC-MS) FLUORALYS The food quality parameters in one FLASH
10. 9 different roasting processes and 3 reproductions Food Factory 2010 - Sweden Acrylamide between 1000 and 2200 µg/kg depending on the roasting conditions Initial T°; heat energy; time on different heat energies error of reproducibility : 25% including raw material
11. Reaction modelling: prediction of acrylamide using apparent reaction kinetics Asparagine Acrylamide degradation products k1 1st order Food Factory 2010 - Sweden
12. Process modelling: prediction of browning using apparent reaction kinetics substrates browning k1 0 order Food Factory 2010 - Sweden
13. Simulation of the process Initial T° : 60°C Two steps T° increase : change at 70min Food Factory 2010 - Sweden Acrylamide formation Browning T° increase in the second heating step T° increase in the second heating step T° increase in the first heating step T° increase in the first heating step
14. Food Factory 2010 - Sweden Cooling once the target colour has been reached T° always lower than 160°C Optimization of the process Optimal zone
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16. Rapid Methods 2010 - The Netherlands Chicorée du Nord for the roasting experiments and samples; CSIC (Fran Morales) for conventional analysis of acrylamide and AgroParisTech (Bertrand Heyd) for process simulation and optimisation. Thanks to …
Editor's Notes
The Food industry must face new challenges regarding the safety of the processed food they produce. As I’m sure you know, certain processing contaminants were discovered recently to form during severe heat treatment. A couple of the most important are acrylamide and furan, which are mutagenic and carcinogenic. Although no regulations have been edited up to now, recommendations have been addressed for regular control of contaminant levels in targeted food products. The food industry must anticipate possible future regulations by performing analysis of their products. But conventional analytical methods are very expensive and require several days’ delay before they give results. There is an urgent need for rapid techniques making it possible for industrialists to carry out their own analyses simply and at low cost making it possible to monitor those contaminants throughout the processing as a basis for optimization.
EFSA recently reported the remaining concern regarding the increasing levels of acrylamide in roasted products, such as coffee and chicory, while the trend of significantly lower levels was confirmed in other food products, such as biscuits, bread, french fries … There is therefore an urgent and special need to control the chemical reactions leading to acrylamide during the roasting process such as chicory in order to mitigate acrylamide while maintaining the sensorial attributes, such as brown colour in the case of chicory.
Let’s describe roughly the reaction system leading to browning and acrylamide in roasted chicory: There are two main sources of reactive reducing sugars : sucrose and inuline. During the roasting process, these unreactive molecules hydrolyze and produce the substrates of acrylamide, glucose and fructose. But the same molecules are also responsible for the final browning of chicory by the intermediary product, hydroxymethylfurfural, which is formed at high temperatures and low moisture conditions. On the other hand, a mixture of free amino acids, including asparagine the precursor of acrylamide, will react with the reducing sugars in the Maillard reaction to form a complex mixture of Maillard products, including the brown melanoïdins, various odorant molecules and the undesirable acrylamide.
The roasting process is applied to dried chicory roots cut in slices. Not only the sugar and asparagine content of the roots vary depending on the geographical origin and variety, but the drying process also impacts the concentration in such compounds before the roasting process. There is a trend to sucrose and fructose degradation during drying, probably leading to reactive intermediates, substrates of acrylamide. There is also a trend to formation of asparagine, with sometimes a considerable increase in the concentration.
Once the roasting process begins, glucose and fructose are formed, mainly through sucrose hydrolysis but also due to inulin hydrolysis. At the same time, HMF is formed once a sufficiently high temperature( around 140°C) and low water content are reached . The HMF and other Maillard reaction products further polymerize to produce the brown melanoïdins which confer the typical brown colour of roasted food. The roasting process is stopped once the target browning is reached (robe de moine).
In parallel, asparagine slowly reacts with reducing sugars during the first minutes of the roasting process, before being drastically transformed into acrylamide when reducing sugars become available and the temperature reaches 110°C. After a first acute formation, a maximum is reached before a rapid drop occurs, due to acrylamide volatilization and /or polymerization. In addition, we observe that before the end of the process almost all the asparagine has reacted, explaining that no more acrylamide may be formed, thus accelerating the disappearance curve.
From these results we understand that a description of the reactions possible by the monitoring of key intermediates and final products is of great advantage to optimize the process. But such analysis are very long and expensive. An optical sensor, Fluoralys, was developed that recovers the natural fluorescence of the product and analyses automatically and simulatenously the content of various pertinent indicators of the reactions in the product throughout the roasting process. Such analysis are possible because a previous prediction model is built by calibration of the fluorescence signal with the conventional analysis of the indicator. In the figure on the right, you can see the highly satisfactory calibration model obtained for acrylamide prediction in the chicory samples. Glucose, fructose, HMF, browning, and water content were also analyzed in one flash in the chicoree samples produced by different time –temperature diagrammes, producing a wide data base for reaction modelling.
Nine different processes and three reproduction of one of them were carried out by changing some parameters of the process, namely the initial temperature, the heat energy intensity resulting from the number of « bruleur » and the time at different energy level. Consequently different final products were obtained, all with the same target browning but different acrylamide levels, from 1000 to 2200 µg/kg.
Nine different processes and three reproduction of one of them were carried out by changing some parameters of the process, namely the initial temperature, the heat energy intensity resulting from the number of « bruleur » and the time at different energy level. Consequently different final products were obtained, all with the same target browning but different acrylamide levels, from 1000 to 2200 µg/kg.
From the reaction modelling, a simulation of the impact of time temperature on acrylamide formation and browning was possible. We proposed to simulate a roasting process in two steps defined by the temperature increase rate. Initial T° was set at 60°C and the time when the second step begins was set at 170°C. The response cartography is presented here for the two parameters of interest.
From these data the optimization map can be designed which evidences the optimal zone corresponding to samples expected to have the target colour with zero acrylamide. This zone corresponds to a first rapid increase in temperature (0,9-1°C/min), followed by a second step with a much lower increase rate (0,2-0,4°C/min). This map indicates that, contrary to some assumptions, it is possible to mitigate acrylamide in chicory and very probably in any roasted material.