A general mathematical model in the same form with the logistic equation simulated lipid oxidation in food systems. Almost perfect agreement was found between the model and seventeen sets of data from the literature, obtained with egg yolk, restructured beef and pork nuggets, cooked pork meat, iced gutted dogfish, frozen mackerel fillets and ground raw poultry meat. A simple method was described for the evaluation of the numerical values of the model parameters.Variations of these numerical values were also associated with varying pretreatment and storage conditions.
This study evaluated the influence of food safety education on the food safety perceptions, knowledge, attitudes, and practices among Turkish university students. Structured questionnaires were applied to 275 students majoring in ''health or food'' and 570 students majoring in ''non-health or nonfood'' on a face-to-face basis. Food has positive connotations since associated primarily with taste and hunger in both groups. Freshness of the food product was the most important factor for the ''health or food major'' group, which was stated as quality for the ''non-health or non-food major'' group, when shopping for food (p \ 0.05). Food poisoning was the main risk associated with foods in the ''health or food major'' group whereas fats was the most popular choice for the same question in the other group (p \ 0.05). Positive influence of food safety education was clear from the results since a significant difference existed between the mean scores of knowledge, attitudes, and practices according to major discipline (p \ 0.05). However, persistent food safety attitudes and practices showed little improvement with education. Although a significant difference existed between the disciplines, students in both groups did not have knowledge on the risk of raw white cheese consumption (p \ 0.0001). High number of students shared their bowls with other people, consumed raw eggs and raw meat, and ate cooked foods left at room temperature more than 6 h if covered. Scientists and doctors were more trusted sources of information about serious food risks (p \ 0.05). Trust in governmental agencies was significantly less in both groups.
The Failure Mode and Effect Analysis (FMEA) was applied for risk assessment of confectionary manufacturing, in whichthe traditional methods and equipment were intensively used in the production. Potential failure modes and effects as well as their possible causes were identified in the process flow. Processing stages that involve intensive handling of food by workers had the highest risk priority numbers (RPN = 216 and 189), followed by chemical contamination risks in different stages of the process. The application of corrective actions substantially reduced the RPN (risk priority number) values. Therefore, the implementation of FMEA (The Failure Mode and Effect Analysis) model in confectionary manufacturing improved the safety and quality of the final products.
Nucleation and crystal growth process of triglycerides in water emulsions composed of trimyristin (c14:O) admixed with 0, 40, and 80 ml litre-' trilaurin (c12:O) (expressed v per total v emulsion) were followed with NMR (nuclear magnetic resonance) and DSC (differential scanning calorimetry). Mathematical analysis of the time dependence of the phase changes and thermal data distinguished two distinct 'apparent' kinetic phases. These phases were tentatively referred to as nucleation and crystal growth. With 40 and 80 ml litre-' trilaurin (NMR data at 293 K) nucleation and crystal growth phases of trimyristin were simulated with zero order and second order rate expressions, respectively. Relative to these mixtures, pure trimyristin nucleation was delayed in the initial phase, but crystal growth occurred with fast homogeneous nucleation and slower growth in the second phase. Statistical analyses indicated that homogeneous nucleation similarly occurred when 40 or 80 ml litre-' trilaurin was admixed with trimyristin. NMR resolution made it possible to follow the crystallization phenomena in different locations of the crystallization vessel effectively in situ and undisturbed. Statistical analyses in this case revealed a significant trilaurin-location interaction confirming that the rate of nucleation processes was affected both by the concentration of trilaurin and the heat transfer properties of the sample and vessel. The time-location interactions were not significant, confirming the hypothesis that in the absence of tilaurin, zero order nucleation did not occur in the first phase.
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