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Optimization of Recovery of Chitin from Crustacean Wastes
OSMOTIC DEHYDRATION OF STRAWBERRIES. David C. Yang and Marc Le Maguer, Dept. Food Science, University of Guelph, Guelph, ON NIG 2W1. Several physical and chemical characteristics of two cultivars of stawberries during osmotic dehydration in both surcose and glucose solution were investigated. Temperature was found to have a significant effect on the water and sugar exchange. Mass transfer was found not to be significantly different between two cultivars. Glucose gain is higher that the sucrose gain for the strawberries osmotically dehydrated in glucose and sucrose solutions with the same mole fraction. Sugars other than the osmotic syrup were found to decrease in concentration during the osmotic process. SURFACE HEAT TRANSFER COEFFICENTS ASSOCIATED WITH HIGH-TEMPERATURE STEAM-INJECTION PACKED· BED HEATING OF FOOD PARTICULATES: PART 11. K. Punu 1, F. Castaigne 1 and H. Ramaswamy2, IDept. Food Science, Laval University, Ste Foy, Quebec GIK 7P4, 2Dept. Food Science, Macdonald Campus of McGill University, Ste Anne de Bellevue, Quebec H9X ICO. Transient time-temperature data at one second intervals were gathered from test transducers fabricated from different size carrot/potato cubes. These transducers, with centrally located thermocouples, were positioned in packed beds and sujected to direct contact steam-injection heating. Surface heat transfer coefficients (h) were evaluated from solution of transient heat conduction equations. The results obtained at processing temperatures between 100 and 130°C indicated h values in the range of 2000-3000 W/m 2C with food particulates as opposed to h values in the range of 4000-6000 W/m 2C obtained previously with metal transducers (aluminum cubes) that were placed in a bed of glass beads (presented at the 1990 CIFST Meeting). The lowered h values are considered to be due to the influence of tissue gases emerging from the food particles during the heating process. THERMAL PROCESS CALCULATIONS USING LOTUSTm MACROS. H. Ramaswamy, Dept. Food Science, Macdonald Campus of McGill University, Ste Anne de Bellevue, Quebec H9X lCO. Thermal process calculations may be performed by several methods employing heat penetration data from test containers gathered under appropriate processing conditions: (I) using General method of a numerical integration of lethality contributed during the process or (2) using formula methods (Ball, Stumbo, Pham .. ) employing thermal process parameters obtained from heat penetration data gathered as above. The process calculations can easily be performed by hand held calculators with appropriate input from tables and figures or alternately can be programmed on a spreadsheet like Lotus Tm using a set of macros. The paper describes the utility of such a technique for obtaining process parameters as well as for performing process calculations involving process times or lethality. STIRRED YOGURT RHEOLOGY AS INFLUENCED BY ADDED PECTIN AND STRAWBERRY CONCENTRATE. S. Basak and H. Ramaswamy, Dept. Food Science, Macdonald Campus of McGill University, Ste Anne de Bellevue, Quebec H9X lCO. The influence of added pectin (0.0-0.5070) and strawberry concentrate (64 oB; 0-10070) on the rheological characteristics of commerical stirred yogurt was evaluated using a computer controlled Haake RV20 equipped with a M5 OSC measuring head and MV 1 rotor. The upward flow curves followed HerschelBulkley model while the downward curves were essentially linear. Time-dependent stress decay was evident while subjecting the samples to constant shear. The study indicated a steady increase in the consistency coefficient (upward flow; Herschel-Bulkley model), continuous stress decay (constant shear rate; logarithmictime model) and viscosity (downward flow; linear model) with the addition of pectin and concentrate. The study also indicated that the rheology of flavored yogurt could be fabricated by mixing Can. Inst. Food 5ci. Technol. J. Vol. 24, No. 5, 1991
post-fermented stirred yogurt with the right proportion of pectin and fruit concentrates. RECOVERY AND UTILIZATION OF CAROTENOPROTEIN FROM CRUSTACEAN WASTES AS FEED SUPPLEMENT FOR CULTURED SALMONIDS. Tu, Ya, B.K. Simpson and J.P. Smith, Dept. Food Science & Agricultural Chemistry, Macdonald Campus of McGiIl University, Ste Anne de Bellevue, Quebec H9X 1CO. Lobster waste is a rich source of pigment, protein, chitin, ash and crude fat. Studies were done to dertermine the effect of a trypsin aided process on the yield of extracted carotenoprotein from lobster waste and the effect of three drying temperatures (45, 55 and 65°C) and two RH relative humidities (5070 and 15070) on the quality of the extracted carotenoprotein. Carotenoprotein, amounting to 16070 of dry matter was effectively recovered by a trypsin aided extraction process. The yield of product was 3.5 times greater with trypsin versus that recovered without trypsin. This study has shown that this process of enzyme extraction/air drying can achieve a substantial reduction in the levels of antinutrients associated with lobster waste (i.e. ash and chitin) while increasing the levels of carotenoid pigments and essential nutrients, such as protein and fat, in the recovered product. These characteristics of the tray-dried carotenoprotein suggest that it could be used as an inexpensive source of pigment and proteins in the diets of cultured salmonid species. THERMAL KINETIC STUDIES OF STREPTOCOCCUS FAECIUM IN MINIMALLY PROCESSED SOUS VIDE PRODUCTS. M.V. Simpson, J.P. Smith, H. Ramaswamy, B.K. Simpson and S. Ghazala, Dept. Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Ste Anne de Bellevue, Quebec H9X lCO. Sous vide (vacuum cooking) technology is a rapidly expanding food processing technology due to consumers' demand for ready to eat, microweavable, convenience foods. However, little is known about the pasteurization times and temperature required to inactivate non-spore forming food borne pathogens in order to ensure the public health safety of the processed products. Studies were done to determine the combined effects of various processing variables on the thermal destruction time and temperature of Streptococcus faecium, a heat resistant non-spore forming microorganism. Variables investigated included pH (5-8), salt concentration (0.5070-10070) and processing temperatures (60-75°C). OPTIMIZATION OF RECOVERY OF CHITIN FROM CRUSTACEAN WASTES. A. Yarney, B.K. Simpson and J.P. Smith, Dept. Food Science & Agricultural Chemistry, Macdonald Campus of McGill University, Ste Anne de Bellevue, H9X 1CO. Crustacean waste is a rich source of chitin and chitosan which could be used as food processing aids and thereby alleviate problems associated with disposal of crustacean wastes. Process optimization studies were carried out on the recovery of chitin from crustacean wastes. The following experimental variables were considered for both demineralization and deproteinization steps (a) concentration of extractants for (i) demineralization (HCl) (ii) deproteinization (NaOH) (b) shell: extractant ratio, (c) temperature, and (d) time of extraction. The following combination of factors: 2N HC1, 1: 10 (w/v) ratio of shell; extractant, and a temperature of 35°C for 4 hours gave a yield of 23.62070 of chitin while a combination of 2N HCl, 1:20 (w/v) of shell: extractan ratio, and a temperature of 25°C for 4 hours gave a yield of 21.05070 of chitin. CAROTENOIDS AND CHITIN OF CRUSTACEAN OFFALS. F. Shahidi* and J. Synowiecki, Dept. of Biochemistry, Memorial University of Newfoundland, St. John's, NF A1B 3X9. The profile of carotenoid pigments and characteristics of chitin from shrimp offal and different body portions of crab processing discards were studied. The carotenoids present were astaxanthin,
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post-fermented stirred yogurt with the right proportion of pectin and fruit concentrates. RECOVERY AND UTILIZATION OF CAROTENOPROTEIN FROM CRUSTACEAN WASTES AS FEED SUPPLEMENT FOR CULTURED SALMONIDS. Tu, Ya, B.K. Simpson and J.P. Smith, Dept. Food Science & Agricultural Chemistry, Macdonald Campus of McGiIl University, Ste Anne de Bellevue, Quebec H9X 1CO. Lobster waste is a rich source of pigment, protein, chitin, ash and crude fat. Studies were done to dertermine the effect of a trypsin aided process on the yield of extracted carotenoprotein from lobster waste and the effect of three drying temperatures (45, 55 and 65°C) and two RH relative humidities (5070 and 15070) on the quality of the extracted carotenoprotein. Carotenoprotein, amounting to 16070 of dry matter was effectively recovered by a trypsin aided extraction process. The yield of product was 3.5 times greater with trypsin versus that recovered without trypsin. This study has shown that this process of enzyme extraction/air drying can achieve a substantial reduction in the levels of antinutrients associated with lobster waste (i.e. ash and chitin) while increasing the levels of carotenoid pigments and essential nutrients, such as protein and fat, in the recovered product. These characteristics of the tray-dried carotenoprotein suggest that it could be used as an inexpensive source of pigment and proteins in the diets of cultured salmonid species. THERMAL KINETIC STUDIES OF STREPTOCOCCUS FAECIUM IN MINIMALLY PROCESSED SOUS VIDE PRODUCTS. M.V. Simpson, J.P. Smith, H. Ramaswamy, B.K. Simpson and S. Ghazala, Dept. Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Ste Anne de Bellevue, Quebec H9X lCO. Sous vide (vacuum cooking) technology is a rapidly expanding food processing technology due to consumers' demand for ready to eat, microweavable, convenience foods. However, little is known about the pasteurization times and temperature required to inactivate non-spore forming food borne pathogens in order to ensure the public health safety of the processed products. Studies were done to determine the combined effects of various processing variables on the thermal destruction time and temperature of Streptococcus faecium, a heat resistant non-spore forming microorganism. Variables investigated included pH (5-8), salt concentration (0.5070-10070) and processing temperatures (60-75°C). OPTIMIZATION OF RECOVERY OF CHITIN FROM CRUSTACEAN WASTES. A. Yarney, B.K. Simpson and J.P. Smith, Dept. Food Science & Agricultural Chemistry, Macdonald Campus of McGill University, Ste Anne de Bellevue, H9X 1CO. Crustacean waste is a rich source of chitin and chitosan which could be used as food processing aids and thereby alleviate problems associated with disposal of crustacean wastes. Process optimization studies were carried out on the recovery of chitin from crustacean wastes. The following experimental variables were considered for both demineralization and deproteinization steps (a) concentration of extractants for (i) demineralization (HCl) (ii) deproteinization (NaOH) (b) shell: extractant ratio, (c) temperature, and (d) time of extraction. The following combination of factors: 2N HC1, 1: 10 (w/v) ratio of shell; extractant, and a temperature of 35°C for 4 hours gave a yield of 23.62070 of chitin while a combination of 2N HCl, 1:20 (w/v) of shell: extractan ratio, and a temperature of 25°C for 4 hours gave a yield of 21.05070 of chitin. CAROTENOIDS AND CHITIN OF CRUSTACEAN OFFALS. F. Shahidi* and J. Synowiecki, Dept. of Biochemistry, Memorial University of Newfoundland, St. John's, NF A1B 3X9. The profile of carotenoid pigments and characteristics of chitin from shrimp offal and different body portions of crab processing discards were studied. The carotenoids present were astaxanthin,
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