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Regulatory Control of Food Packaging Materials in Canada
REGULATORY CONTROL OF FOOD PACKAGING MATERIALS IN CANADA. R.A. Ripley*, Chemical Evaluation Division, Bureau of Chemical Safety, Health Protection Branch, Health and Welfare Canada, Ottawa, Ontario KIA OL2. All food packaging materials used in the sale of foods in Canada are subject to regulatory control under the Food and Drug Regulations. The pertinent regulations, the principles and procedures involved in evaluating the chemical safety of food packaging materials and the issuance of no objection letters are discussed. The regulatory involvement of various government agencies is also discussed.
SIMULATION OF CONTROL STRATEGIES FOR FERMENTATION PROCESSES. M.D. Aston, D.F. Gerson 1 and V.J. Davidson*, School of Chemical Engineering, Ryerson Polytechnical Institute, Toronto, Ontario; and IConnaught Laboratories, Toronto, Ontario. Batch fermentation reaction conditions are simulated on a microcomputer using "Dynamo" software developed at Massachusetts Institute of Technology. The model includes equations for substrate depletion, biomass growth under aerobic and anaerobic conditions, oxygen mass-transfer rates based on sparging and mixing conditions, product formation and acid/base balance. The model is extended to fed-batch and continuous systems with consideration of on/off and adaptive control strategies.
SELECTIVE REMOVAL OF CHOLESTEROL FROM EGG YOLK PRODUCTS BY SUPERCRITlCAL COrFLUID EXTRACTION. S. Levi and J.S. Sim, Department of Animal Science, University of Alberta, Edmonton, Alberta T6G 2P5. Supercritical CO z-f1uid extraction (SFE) technology has received a great deal of attention from food industry in recent years as a potential alternative to conventional solvent extraction and separation methods. The technique involves the use of a gas elevated above its critical pressure and temperature as a solvent for desired components of a solid or liquid mixture. Under supercritical conditions, Iipids display selective solubilities in the CO z-f1uid, depending on the temperature and pressure employed. Dried and fresh egg yolk samples were subjected to the COz-SFE Unit (Milton Roy) at 2,000 - 4,000 psi and 32 - 54°C and lipids extracted from the egg yolk samples were analyzed by latroscan and GLC. Results show that more than 70% cholesterol can be selectively removed from egg yolk products.
COMPARISON OF TDT AND ARRHENIUS TECHNIQUES FOR KINETIC DATA HANDLING. H.S. Ramaswamy and F.R. van de Voort, Department of Food Science and Agricultural Chemistry, Macdonald College of McGill University, Ste. Anne de Bellevue, Quebec H9X ICO. Thermal destruction of microorganisms and nutrients have been generally accepted to follow first-order reaction kinetics. These are expressed either by a reaction rate constant, k which is related to the magnitude of destruction per unit time, or by a decimal reduction time, D which is related to the time to bring down a unit of destruction. These two parameters are related by D = 2.303/k. Two approaches have been used in the treatment of kinetic data with reference to their temperature dependence: TDT concept, commonly employed in food process applications, is based on D values (log scale) being proportional to temperature, while the Arrhenius concept, common in chemical applications, is based on k values (log scale) being proportional to the reciprocal of (absolute) temperature. While both concepts have merits, conversion parameters from one system to other should, however, be done with caution, otherwise it can lead to absurdities. This is because these two concepts are contradictory to each other, one being dependent on temperature while the other being dependent on the reciprocal of temperature. This paper is aimed at clarifying some of the ambiguities in these concepts. Can. Inst. Food Sci. Technol. J. Vo!.
Zl,
No. 4, 1988
EFFECT OF ENVIRONMENTAL FACTORS ON THE COLONIZATION OF SURFACES BY PSEUDOMONAS FLUORESCENS. P.J. Delaquis*, A.R. McCurdy and D.E. Caldwell, Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Saskatchewan. Pseudomonasfluorescens is a common spoilage organism in dairy and meat products. Although it is recognized that this and other bacterial species readily attach to surfaces, little is known about the development of attached bacterial populations. The influence of temperature, availability of substrate and salt (NaCl) concentration on colonization by P. fluorescens were studied on an inert (glass) surface and in a model meat system. Results suggest that availability of substrate is a key factor in surface colonization by this organism. Salt and temperature also influence the colonization of surfaces by P. fluorescens.
TRAY DRYING OF APPLE PUREE. H.S. Ramaswamy, Department of Food Science and Agricultural Chemistry, Macdonald College of McGiII University, Ste. Anne de Bellevue, Quebec H9X ICO, and K.V. Lo and M.S. Bains, Department of Bio-Res. Engineering, University of British Columbia, Vancouver, British Columbia V6T 2A2. Drying characteristics of apple puree were evaluated in a forced circulation cabinet air drier with a cross flow tray dehydration pattern. A 3-factor 2-level full factorial design of experiment was employed with air temperature (70°C and 94°C), flow rate (2.0 and 4.1 m/s) and relative humidity (5 and 15070) as main factors. Drying curves were evaluated to compute the drying time to achieve a final moisture content of 17070 (dry basis) in the product. The results indicated that all three factors significantly influenced the evaluated drying times. Higher temperature, higher air velocity and lower relative humidities favored faster drying times, as expected. The quality of the fruit leather product, however, did not match the conditions favoring optimal drying times. By experimentation, it was found that a two stage drying operation involving a high temperature, low humidity and high flow rate combination in the early part, followed by a lower temperature finish drying gave a superior product without serious deterioration of drying rates. From the standpoint, application in commercial operations, these results have a good potential to promote a fast and energy efficient drying schedule while maintaining the quality of the product.
NUTRIENT RETENTION IN A THERMOPROCESSED CONDUCTION HEATING SIMULATED FOOD MODEL. S. Ghazala*l, H.S. RamaswamyZ and F.R. van de Voort2• IDepartment of Agricultural Engineering; zDepartment of Food Science and Agricultural Chemistry, Macdonald College of McGill University, Ste. Anne de Bellevue, Quebec H9X ICO. Nutrient retention studies were carried out using a conduction heating simulated food model in cylindrical containers subjected to heat processing in a steam retort. Operating conditions. at temperatures from 240 to 260°F. were selected to study the influence of (I) equivalent lethality thermal processes (calculated by a computer model based on the heat penetration characteristics of the food model), and (2) different process times/lethalities on the ascorbic acid retention and induced Maillard type color formation. The food model of wetted celite permitted uniform distribution of nutrients and color forming compounds and their subsequent, consistentlyhigh, recovery from the medium. both before and after the heat penetration runs. Ascorbic acid was analysed by a HPLC technique while the formed color was evaluated using a Minolta Chroma Meter. The experimental design permitted verification of the computer model under a range of experimental conditions and showed trends for arriving at operating process conditions for improved nutrient retention. Abstract / 369
SIMULATION OF CONTROL STRATEGIES FOR FERMENTATION PROCESSES. M.D. Aston, D.F. Gerson 1 and V.J. Davidson*, School of Chemical Engineering, Ryerson Polytechnical Institute, Toronto, Ontario; and IConnaught Laboratories, Toronto, Ontario. Batch fermentation reaction conditions are simulated on a microcomputer using "Dynamo" software developed at Massachusetts Institute of Technology. The model includes equations for substrate depletion, biomass growth under aerobic and anaerobic conditions, oxygen mass-transfer rates based on sparging and mixing conditions, product formation and acid/base balance. The model is extended to fed-batch and continuous systems with consideration of on/off and adaptive control strategies.
SELECTIVE REMOVAL OF CHOLESTEROL FROM EGG YOLK PRODUCTS BY SUPERCRITlCAL COrFLUID EXTRACTION. S. Levi and J.S. Sim, Department of Animal Science, University of Alberta, Edmonton, Alberta T6G 2P5. Supercritical CO z-f1uid extraction (SFE) technology has received a great deal of attention from food industry in recent years as a potential alternative to conventional solvent extraction and separation methods. The technique involves the use of a gas elevated above its critical pressure and temperature as a solvent for desired components of a solid or liquid mixture. Under supercritical conditions, Iipids display selective solubilities in the CO z-f1uid, depending on the temperature and pressure employed. Dried and fresh egg yolk samples were subjected to the COz-SFE Unit (Milton Roy) at 2,000 - 4,000 psi and 32 - 54°C and lipids extracted from the egg yolk samples were analyzed by latroscan and GLC. Results show that more than 70% cholesterol can be selectively removed from egg yolk products.
COMPARISON OF TDT AND ARRHENIUS TECHNIQUES FOR KINETIC DATA HANDLING. H.S. Ramaswamy and F.R. van de Voort, Department of Food Science and Agricultural Chemistry, Macdonald College of McGill University, Ste. Anne de Bellevue, Quebec H9X ICO. Thermal destruction of microorganisms and nutrients have been generally accepted to follow first-order reaction kinetics. These are expressed either by a reaction rate constant, k which is related to the magnitude of destruction per unit time, or by a decimal reduction time, D which is related to the time to bring down a unit of destruction. These two parameters are related by D = 2.303/k. Two approaches have been used in the treatment of kinetic data with reference to their temperature dependence: TDT concept, commonly employed in food process applications, is based on D values (log scale) being proportional to temperature, while the Arrhenius concept, common in chemical applications, is based on k values (log scale) being proportional to the reciprocal of (absolute) temperature. While both concepts have merits, conversion parameters from one system to other should, however, be done with caution, otherwise it can lead to absurdities. This is because these two concepts are contradictory to each other, one being dependent on temperature while the other being dependent on the reciprocal of temperature. This paper is aimed at clarifying some of the ambiguities in these concepts. Can. Inst. Food Sci. Technol. J. Vo!.
Zl,
No. 4, 1988
EFFECT OF ENVIRONMENTAL FACTORS ON THE COLONIZATION OF SURFACES BY PSEUDOMONAS FLUORESCENS. P.J. Delaquis*, A.R. McCurdy and D.E. Caldwell, Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Saskatchewan. Pseudomonasfluorescens is a common spoilage organism in dairy and meat products. Although it is recognized that this and other bacterial species readily attach to surfaces, little is known about the development of attached bacterial populations. The influence of temperature, availability of substrate and salt (NaCl) concentration on colonization by P. fluorescens were studied on an inert (glass) surface and in a model meat system. Results suggest that availability of substrate is a key factor in surface colonization by this organism. Salt and temperature also influence the colonization of surfaces by P. fluorescens.
TRAY DRYING OF APPLE PUREE. H.S. Ramaswamy, Department of Food Science and Agricultural Chemistry, Macdonald College of McGiII University, Ste. Anne de Bellevue, Quebec H9X ICO, and K.V. Lo and M.S. Bains, Department of Bio-Res. Engineering, University of British Columbia, Vancouver, British Columbia V6T 2A2. Drying characteristics of apple puree were evaluated in a forced circulation cabinet air drier with a cross flow tray dehydration pattern. A 3-factor 2-level full factorial design of experiment was employed with air temperature (70°C and 94°C), flow rate (2.0 and 4.1 m/s) and relative humidity (5 and 15070) as main factors. Drying curves were evaluated to compute the drying time to achieve a final moisture content of 17070 (dry basis) in the product. The results indicated that all three factors significantly influenced the evaluated drying times. Higher temperature, higher air velocity and lower relative humidities favored faster drying times, as expected. The quality of the fruit leather product, however, did not match the conditions favoring optimal drying times. By experimentation, it was found that a two stage drying operation involving a high temperature, low humidity and high flow rate combination in the early part, followed by a lower temperature finish drying gave a superior product without serious deterioration of drying rates. From the standpoint, application in commercial operations, these results have a good potential to promote a fast and energy efficient drying schedule while maintaining the quality of the product.
NUTRIENT RETENTION IN A THERMOPROCESSED CONDUCTION HEATING SIMULATED FOOD MODEL. S. Ghazala*l, H.S. RamaswamyZ and F.R. van de Voort2• IDepartment of Agricultural Engineering; zDepartment of Food Science and Agricultural Chemistry, Macdonald College of McGill University, Ste. Anne de Bellevue, Quebec H9X ICO. Nutrient retention studies were carried out using a conduction heating simulated food model in cylindrical containers subjected to heat processing in a steam retort. Operating conditions. at temperatures from 240 to 260°F. were selected to study the influence of (I) equivalent lethality thermal processes (calculated by a computer model based on the heat penetration characteristics of the food model), and (2) different process times/lethalities on the ascorbic acid retention and induced Maillard type color formation. The food model of wetted celite permitted uniform distribution of nutrients and color forming compounds and their subsequent, consistentlyhigh, recovery from the medium. both before and after the heat penetration runs. Ascorbic acid was analysed by a HPLC technique while the formed color was evaluated using a Minolta Chroma Meter. The experimental design permitted verification of the computer model under a range of experimental conditions and showed trends for arriving at operating process conditions for improved nutrient retention. Abstract / 369