Scientific Status Summary

Brody, Aaron L.; Bugusu, Betty; Han, Jung H.; Sand, Claire Koelsch; McHugh, Tara H.

doi:10.1111/j.1750-3841.2008.00933.x

Cited by 414 publications

(105 citation statements)

References 34 publications

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“…Menurut Restuccia et al (2010), keaktifan pengemasan adalah untuk meningkatkan pengawetan makanan dalam memperpanjang umur simpan melibatkan penerapan berbagai strategi seperti kontrol suhu, penghilangan oksigen, kontrol kelembaban, penambahan bahan kimia seperti garam, gula, karbondioksida atau asam alami atau kombinasi ini dengan kemasan yang efektif. Perkembangan saat ini dalam kemasan aktif telah menyebabkan kemajuan di banyak bidang termasuk oksidasi tertunda dalam makanan otot, tingkat respirasi yang dikendalikan dalam produk hortikultura, pertumbuhan mikroba dan migrasi kelembaban dalam produk kering (Brody et al 2008 Pengujian kualitas berupa uji pH dan sineresis sedangkan uji sensoris meliputi rasa, aroma, tekstur, dan keadaan botol. Menurut Spilimbergo (2011) bahwa penemuan ilmu modern tentang proses pasteurisasi dengan suhu rendah merupakan teknik inaktivasi pada suhu non termal bertujuan untuk mempertahankan kesegaran produk, memperpanjang masa simpan, dan sifat sensoris kualitas tinggi.…”

Section: Physical Quality and Sensory Of Pasteurized Milk Products Inunclassified

Kualitas Fisik dan Sensoris Produk Susu Pasteurisasi pada Suhu dan Waktu Transportasi dalam Distribusi Pemasaran

Apriliyani

Apriliyanti

2018

JITEK

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Section: Physical Quality and Sensory Of Pasteurized Milk Products Inunclassified

Kualitas Fisik dan Sensoris Produk Susu Pasteurisasi pada Suhu dan Waktu Transportasi dalam Distribusi Pemasaran

Apriliyani

Apriliyanti

2018

JITEK

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“…However, these models are limited to food selection (X i ) for designing a diet but do not include food allocation (X ijs ) subject to product availability or other important logistical constraints on food handling. Mahalik and Nambiar (2010) and Brody, Bugusu, Han, Sand and McHugh (2008) mention that it has been found that the food packing problem (FPP) has been studied with focus on food preservation rather than as an optimization problem. The packing problem from an optimization approach involves placing objects together (within a container) as densely as possible.…”

Section: The Contribution Of This Research Lays In Proposing a Mixed mentioning

confidence: 99%

Assembly of customized food pantries in a food bank by fuzzy optimization

Ortuño

Padilla

2017

JIEM

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Abstract:Purpose: The contribution of this research is to propose a new problem of linear-mixed programming model (LMPM) for the allocation-packing of multiple pantries personalized for Food Banks (FB) considering the opinion of the Decision Maker (DM) in the selection of the best solution.Design/methodology/approach: A food allocation-packing system is modeled as a mixed integer problem (MIP) and a fuzzy mixed integer linear problem (FMILP). 250 families and 100 products were considered. The solutions were found using Lingo 13® (for both deterministic and fuzzy model). To select a good solution in the fuzzy model, this research adapted an interactive method proposed in the literature. The relevance of this modification is that the opinion of a decision maker (DM) is included and considered. Findings:The results for the deterministic and fuzzy model are compared in terms of their accomplishment of the restrictions (mainly nutritional and logistic) and the time needed to achieve a solution.Research limitations/implications: This paper was done considering quantity, weight and volume restrictions so that the pantry will contain a variety of products; it is not considered how the products will be stored into the pantry. Keywords: humanitarian logistics, diet and food packing problems, fuzzy mixed-integer linear programming, perishable and nonperishable food, food bank

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“…An alternate approach to manipulating food product formulations to control lipid oxidation and preserve food quality is the use of antioxidant active packaging [4]. Both synthetic (e. g. BHT [Butylatedhydroxytoluene], BHA [Butylatedhydroxyanisole]) and natural (e. g. essential oils, plant extracts) free radical scavengers have been incorporated into or on the surface of packaging material such that the package is capable of preventing oxidative degradation.…”

Section: Controlling Oxidative Degradation: Food Packaging Approachesmentioning

confidence: 99%

Innovative technologies in the control of lipid oxidation

Goddard

McClements

Decker³

2012

Lipid Technology

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SummaryTransition metal promoted oxidative degradation reactions impact quality, shelf-life, and nutritional content of many packaged foods. When trace metals are present in packaged foods, they can initiate degradation of nutritional compounds such as unsaturated fatty acids, carotenoids, antioxidants, phytosterols, and many vitamins. These reactions occur at metal concentrations naturally occurring in foods (often in the low parts per billion range) therefore complete metal removal is not a practical solution to inhibit these reactions. Chelators such as EDTA can be added to inhibit metal-promoted oxidation, however there is significant consumer and industry demand to eliminate EDTA from product formulations. Other natural chelators such as citric acid are ineffective in many foods and in some cases can actually increase oxidation rates by increasing metal solubility. An alternate approached to control transition metal reactivity is to utilize active packaging technologies. However, current approaches to antioxidant active packaging can impact packaging film mechanical properties and often exhibit low antioxidant activity. This review article surveys and critically reviews advances in the control of lipid oxidation, paying particular attention to novel advances in both food product formulation (e. g. additives, food microstructure) as well as food packaging. We introduce a new concept of active packaging in which metal ion chelation by non-migratory active packaging materials may enable removal of synthetic food additives from product formulations while maintaining product quality and shelf-life.

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Scientific Status Summary

Abstract: The Institute of Food Technologists has issued this Scientific Status Summary to inform readers of recent innovations in food packaging materials.

Cited by 414 publications

References 34 publications

Kualitas Fisik dan Sensoris Produk Susu Pasteurisasi pada Suhu dan Waktu Transportasi dalam Distribusi Pemasaran

Kualitas Fisik dan Sensoris Produk Susu Pasteurisasi pada Suhu dan Waktu Transportasi dalam Distribusi Pemasaran

Assembly of customized food pantries in a food bank by fuzzy optimization

Innovative technologies in the control of lipid oxidation

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