Emeritus of Food Technology

Food, United States

Emeritus of Food Technology

Food, United States
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Mermelstein N.H.,Emeritus of Food Technology
Food Technology | Year: 2010

Analytical Chemistry Division of the International Union of Pure and Applied Chemistry has developed a task force aimed at dealing with antioxidant assay issues. The task force expects to complete its evaluation and submit recommendations for standardization to IUPAC in early 2011. One of the participants of the task force, Karen Schaich, Professor in the Dept. of Food Science at Rutgers University, reports that there is no basis or rationale for developing a single assay for antioxidant activity of foods, food ingredients, or supplements. Schaich's group is working to identify high antioxidant activity in waste or leftover materials, such as coffee grounds, potato peels, apple peels, or the outer leaves of cabbage. Schaich suggest using the antioxidant assays to identify active components in materials that would normally be discarded. It would add value and increase waste utilization, while providing new natural ingredients.


Mermelstein N.H.,Emeritus of Food Technology
Food Technology | Year: 2010

Two prominent companies manufacturing color-measuring instruments for foods and beverages, Hunter Associates Laboratory Inc. and Konica Minolta Sensing Americas Inc., offer insight of their latest products. Hunter's the ColorFlex EZ, a compact mini-bench visible spectrophotometer, features a large, colorful, brightly backlit LCD screen, three USB 2.0 ports for connecting to a computer, a printer, a keyboard, a barcode scanner, and a USB hub for full-speed devices. HunterLab has also introduced other instruments such as the UltraScan VIS bench spectrophotometer, with d/8 geometry, for the beverage market and the MiniScan EZportable instrument, with 45°/0°/ and d/8 geometries for portable color measurement. Konica's CM-5 spectrophotometer can be used for both reflectance and transmittance measurements and features d/8 geometry. The company's CM-3220dis a compact benchtop spectrophotometer with d/8 geometry for color matching and quality control in the laboratory.


Mermelstein N.H.,Emeritus of Food Technology
Food Technology | Year: 2010

Some of the steps that need to be followed by winemakers to analyze wine are discussed. Winemakers analyze for different components in grape juice to assess their levels to determine harvest date. They measure the nutrient status of the incoming juice and enhance it with a nitrogen source when necessary. Other winemaking steps involve letting the skins soak in the juice to develop a red color for red wine or removing the skins and seeds for white wine, allowing the juice to ferment, aging the wine in oak barrels. The next steps involve clarifying and stabilizing the wine before bottling, after which it can be aged further. Some wines undergo a second bacterial fermentation in which lactic acid bacteria convert malic acid into lactic acid, softening the mouthfeel of the wine and producing other flavor and aroma products.


Mermelstein N.H.,Emeritus of Food Technology
Food Technology | Year: 2010

Government, university, and industry researchers are actively investigating ways to combat Citrus huanglongbing (HLB), a disease that has the potential to drastically devastate the citrus industry around the world. HLB is caused by Gram-negative bacteria of the Candidatus Liberibacter species, which are transmitted by an insect, smaller than a grain of rice, called the Asian citrus psyllid. Because fruit from infected trees has been reported to have off-flavor and since more than 90% of Florida oranges are processed, Baldwin and her coworkers have been studying the effect of the disease on juice flavor, using trained and consumer panels. Limonin concentrations were significantly higher in symptomatic juice than the control juice but still below juice bitterness taste thresholds. The main problem is if it is not sized properly and gets into the processing stream.


Mermelstein N.H.,Emeritus of Food Technology
Food Technology | Year: 2011

New developments are being made by manufacturers of instruments for the analysis of foods and beverages. Waters Corp., from Milford, Mass., US, is delivering practical and sustainable innovation to enable significant advancements in areas, such as healthcare delivery, environmental management, food safety, and water quality worldwide. The company has a wide range of system solutions aimed at the food and beverage industry and its latest introductions include the Acquity UPLC® H-Class ultra-performance liquid chromatograph (UPLC) and the Xevo® G2 QT of time-of-flight mass spectrometer (TOF-MS). The Acquity UPLCH-Class has been specifically developed for the quality control departments and offers high chromatographic resolution, which is an essential requirement when dealing with complex food matrices.


Mermelstein N.H.,Emeritus of Food Technology
Food Technology | Year: 2012

The process of quality testing while producing chocolates is described. Penn State University has a Cocoa, Chocolate, and Confectionery Research Group, which conducts pertinent collaborative research on cocoa, chocolate, and confectionery science and technology and presents seminars and short courses. To determine whether beans have been properly fermented, inspectors conduct a cut test. A number of fermented beans are cut in half and the fraction that is off color is noted. Small sample of beans may also be cleaned and roasted to make chocolate liquor, which is then taste-tested. If the taste is off, the roasting conditions can be adjusted. The beans might also be checked for moisture content by Karl Fischer titration or by infrared or microwave methods. Other important quality tests include determination of fat content in seeds, nibs, and liquor. Flavor testing is absolutely critical in roasting and helps determine the degree of roast. Another final test of deposited products is determining the count per pound.

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