1,You are a food scientist in a nutritional supplement manufacturing company. Yo
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Question
1,You are a food scientist in a nutritional supplement manufacturing company. Your group isworking on developing an oil in water emulsion based drink in which the oil phase is fortifiedwith bioactive compounds such as lycopene, beta carotene and vitamin A. You expect arefrigerated shelf life of 4 weeks. Describe your approach to developing this product. How willyou stabilize the emulsion? What is the basis of your emulsifier selection? Which factors do youexpect to affect the stability of this emulsion? Discuss which emulsion destabilizationmechanism would be dominant and why? How will you delay the emulsion destabilization?
2,A small company is interested in making ‘red-pepper spread’ for pita. The basic recipe hasroasted red peppers, tomatoes, garlic and onions that are mixed in proportions for best taste.Although this product is typically heat sterilized, the company wants to sells this as a minimallyprocessed product. While the sterilized product has a shelf life of more than 6 months, thiscompany wants to keep the shelf life at 2-4 weeks. However, with their current recipe theyobserve microbial spoilage in 8-10 days. The company is open to adding more ingredients butinsists on all natural ingredients. The company is also open to processing but just not thermalprocessing to preserve the taste. Describe what would be your approach to extend the shelf life,write justification for ingredients and or processing technology?
Explanation / Answer
Oil-in-water emulsions (4 wt % soy oil) were prepared with 0.55 wt % whey protein hydrolysate (WPH) (27% degree of hydrolysis), in a two-stage homogenizer using various first-stage pressures of 10.3, 20.6, and 34.3 MPa and a constant second-stage pressure of 3.4 MPa. Destabilization studies on the emulsions were carried out for up to 24 h, using both laser light scattering and confocal laser microscopy. It was found that emulsions formed with <2% WPH showed oiling off and coalescence at all homogenization pressures. Emulsions formed with 2, 3, and 4% WPH showed coalescence and creaming only, while slight flocculation but no creaming occurred in emulsions formed with 5% WPH. Furthermore, the apparent rate of coalescence increased with homogenization pressure but decreased with WPH concentration. In contrast, the surface concentration of WPH increased with the WPH concentration in the emulsions but decreased with homogenization pressure. Analysis of WPH by high-performance liquid chromatography showed an increase in the concentration of high molecular weight peptides at the droplet surface compared to the WPH solution. This was considered very important for the stability of these oil-in-water emulsions.
Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. Shelf life is the recommended maximum time for which products or fresh (harvested) produce can be stored, during which the defined quality of a specified proportion of the goods remains acceptable under expected (or specified) conditions of distribution, storage and display. Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90 °F (32.2° C). If the cans look ok, they are safe to use. Discard cans that are dented, rusted, or swollen. High-acid canned foods (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-acid canned foods (meats, vegetables) for 2 to 5 years. 80 °F(27 °C). Shelf life depends on the degradation mechanism of the specific product. Most can be influenced by several factors: exposure to light, heat, moisture, transmission of gasses, mechanical, stresses and contamination by things such as micro-organisms. Product quality is often mathematically modelled around a parameter (concentration of a chemical compound, a microbiological index, or moisture content). Nearly all chemical reactions can occur at normal temperatures (although different reactions proceed at different rates). However most reactions are accelerated by high temperatures and the degradation of foods and pharmaceuticals is no exception. Just as temperature increases speed up reactions, temperature decreases reduce them. Therefore, to make explosives stable for longer periods, or to keep rubber bands springy, or to force bacteria to slow down their growth, they can be cooled. That is why shelf life is generally extended by temperature control: (refrigeration, insulated shipping containers, controlled cold chain, etc.) and why some medicines and foods must be refrigerated. Since such storing of such goods is temporal in nature and shelf life is dependent on the temperature controlled environment, they are also referred to as cargo even when in special storage to emphasize the inherent time-temperature sensitivity matrix.
Temperature data loggers and time temperature indicators can record the temperature history of a shipment to help estimate their remaining shelf life
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