DOCSLIB.ORG

Features of Food Microscopy

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Features of Food Microscopy Food Structure Volume 5 Number 1 Article 2 1986 Features of Food Microscopy D. F. Lewis Follow this and additional works at: https://digitalcommons.usu.edu/foodmicrostructure Part of the Food Science Commons Recommended Citation Lewis, D. F. (1986) "Features of Food Microscopy," Food Structure: Vol. 5 : No. 1 , Article 2. Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol5/iss1/2 This Article is brought to you for free and open access by the Western Dairy Center at DigitalCommons@USU. It has been accepted for inclusion in Food Structure by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. FOOD MICROSTRUCTURE, Vol. 5 (1986), pp. 1-18 0730-5419/ 86$1.00+.05 SEM, Inc., AMF O'Hare (Chicago), IL 60666- 0507 U.S.A. FEATURES OF FOOD l\UCROSCOPY D.F. Lewis Leatherhead Food Research Association, Randalls Road, Leatherhead, Surrey KT22 7RY, England Abnract Prologue The value of food microscopy is judged by its practical "Any fool can look down a microscope." The attitude to application to food handling. Hence microscopists must explain this statement has a profound influence on the operation of a the relevance of their findings to food technologists. The food microscopy department. Is the role of microscopists to microscopist has to deal with materials that are particularly maintain 'foolproof' techniques for others to apply, or should difficult to prepare for microscopy because they often contain microscopists involve themselves with all aspects of research high levels of fat, air, sugar, salt, starch or acid. Sometimes the programmes? methods used are unorthodox and could be regarded as questionable by microscopists in more traditional disciplines. Introduction This paper considers the relationship between food microscopists, food technologists and other microscopists. Food microscopy is the application of microscopy to tech­ An approach to interpretation of images is based on the nology. In this sense the microscopist has to act as the bridge following features. between food science and technology, and the classical branches of microscopy. This role requires a mastery of the skills of 1) All interpretations should consider preparation processes, microscopy and sufficient understanding of the rf'lf'vant however simple these may be. processes to be able to recognise and explain the significance of 2) Interpretations should be based, where possible, on microscopical observations to food technologists. These senti­ differences between treated and control samples pro­ ments may seem obvious but they establish the relationships cessed in the same way. between food microscopy, technology and other branches of 3) l\'licroscopical observations should be linked to technolo­ microscopy. ln this paper I should like to consider these gical, chemical or physical observations. relationships and demonstrate the contributions of microscopy 4) Key observations should be checked by more than one to food science. microscopical technique. Dealing with Food Technologists This paper uses past and recent work at the Leatherhead Food R.A. to demonstrate how these criteria have been applied In some establishments the microscopy staff is regarded as to fa ts, vegetables, meats, proteins, confectionery, surface 'just a service section', who provide pictures of relevant samples fouling and foreign bodies. on request. Indeed, in some cases the sample is accompanied by The future of food microscopy is an exciting prospect, a note of the observation required. In other places the applying recent microscopical techniques to novel manufac­ microscopists appear to operate in isolation, \vith little attempt turing problems. being made to integrate their observations into applied research. In my view, using a microscopy department in these ways is a quite inefficient use of a most valuable asset. The most impor­ tant feature that a microscopist can add to any project is that of Initial paper r eceived February 20 1986 considering the problem from a different perspective. The food Manuscript received May 4 1986 industry embraces a wide range of disciplines but most food Direct inquiries to D. F. Lewis scientists tend to view food from a background in chemistry, Telephone number: 44 372 376761 x237 physics, microbiology or engineering. The result of tl1is is that problems are tackled at two levels: either as a consideration of molecular interactions or in terms of bulk properties. At both levels the approach is normally numerical. Microscopists tend KEY WORDS: Foreign bodies, Heat exchanger fouling, to view foods in concepts rather than numbers and at a level of Microscopy of proteins, Microscopy of fats, Microscopy of fruit organisation which is intermediate between molecular interac­ and vegetables, Microscopy of meat products, Microscopy of tion and bulk behaviour. Hence the microscopist's ~cwpoint sugar confectionery, Artefacts, Microscopy of glass fragments, should add an extra dimension to the consideration of any Role of microscopy in food science. problem. However, it is often difficult for the non-microscopist 1 O.F.I.ewis to dcaJ with pictures rather than numbers and to :-tppreciatC' concep ts - respect for tht: micrvscope and respect for the intermediate le\·cls of structure. It is therefore esst:ntlitl for the sample . The first of these requires that the sa mple should be microscopist to be able to relate his findings tn bLLik behanour produced in a suitable fonn to aiiO\' reasonable interpretation or molecular interactions in order to communicate cffecti\cl)". and the second requires safeguards to be applied in considering This requires th at the microscopist is fully im·olved with the the validity of the techniques used. 1 he type of techniques planning and background o f any project and provides opinions sometimes needed will, quite naturally, present a fear of as well as photographs. This approach can lead to problems; in artefact production in most biologicotl microscopists and many particular, 'demarcation disputes' can occur and the practical food microscopists. In the s:une way as a positive approach to applications of microscopy often depend as much ()n the artefacts is useful in de a1in g with food technologists, so a personalities involved as on technical considerations. positive approach to artefacts should be adopted in dealing with Ont• of Ute problems that a microscopist faces is the other microscopists: 'having prl'pared your sample for question of artefacts. This fear of artefacts is often advanced as microscopy, remember what you have done to it'. In my view, a reason for not incorporating microscopy into a research if the sample h a.s been prepared for microscopy, the image programme. In my experience a technical defence expla ining obtained will invariably renect the preparation technique as well preparation techniques and precautio ns has only limited effect. as the intrinsic structure of the specimen. This view is probably A positive approach with more impact is to compart micr,>scopi· acceptable to most microscopists conct:rning electron cal procedures with other scientific approaches. In this way a microscopy but it also applies to light microscopy. At a simple microscopist's function is to interpret images which :lTC lc\cl t.he refractive indn .md dispcrsivity of a mounting produced by a controUed process in the same way as a medium affect the image produced in the light microscope. biochemist may interput a reading from an oxygen electrcde E\Cn as I '"Tite this paper I see that the Proceedings of the pl<tced in a slurry of tissue, or a chemist may intcrpn:l a burcnc Royal ~licroscopical SociC:t)' contains an article by Robinson reading as relating to a panicular level of a component. I n the (1986), making a similar point and U!oing the ap ) l~ar.mce of soft case of the microscopist, the thought process is more obvious margarine by different illumination techniques as an example. si nce a picture is, in ~:e nc ral , not immediatcl)' interpreted So ever)' image sh ould be mterpreted with the preparation numerically. With the advent o f many 'black box' instruments, procedures in mind, eH:n whcrl· those procedures arc regarded even in microscopy, all scientists need to be aware that their as the best available. 'rcsuhs' arc in fact interpretations, even if the interpretations arc A second safeguard in dealing with artef..tct.s is to base inter· carried out electroni cally. ~licrosc o pists should take a lear\ here. pre lations whereve r p ossible on differl·nccs between control and In dealing with food technologists, therefore, microscopists treated samples processed for microS('OPY in idcnticaJ ways. ln need to show that they can contribute to the develnpment of this manner differences in structure can be rehued hack to the ideas and should make every effort to integrate th eir findings treatment. into the overall research programme. Thirdly, all rnicroscopicaJ observations should be linked to parallel tcehnologica.l, chcmic:ll and/or physical nbscrvations on Dcalin with Other ~licrosc o )ists the samples. This is the 'inteKr.ltivc .tpprn:Kh' recommended by Davis and Gordon ( 1982). As I have prniously mentioned, food microscopy LS \t'l) Finally, key observations should bl' checked \\here possible much an applied branch of microscOp}. 8 etausc ur thi!o, ftod by altemati\·e preparation tec..hniqucs. Fur cx..tmple, \\here the microscopy is hea\;ly dependent on methodolng)' .tnd tech· method of choice is thin sectioning, some samples could be nology dC\·elopcd by microscopists in other disciplinc!o. lltiWl'\cr, prepared by freeze-etching: .lncl \·ice-,·ersa. \\here possible,light food miuoSCOjl) has special problems associated with ~pt•C"in• t•n and electron microscopy shnuld 1»<:" used w complement each preparation cnmpared with conventional biolugK,tl mtthods. uther. Almost irwari:tbly, processed foods arc 'dead' .md ~tn the f hope that by 110\\ 1 h..t\e rn.1de my \il'WS clear Oil the role comentional vie" of fixation as prcscT\;ng the living 'ltructurc and philosophy of microscop) in (nod science.
Load more

Recommended publications
  • Economics of Competition in the U.S. Livestock Industry Clement E. Ward
    Economics of Competition in the U.S. Livestock Industry Clement E. Ward, Professor Emeritus Department of Agricultural Economics Oklahoma State University January 2010 Paper Background and Objectives Questions of market structure changes, their causes, and impacts for pricing and competition have been focus areas for the author over his entire 35-year career (1974-2009). Pricing and competition are highly emotional issues to many and focusing on factual, objective economic analyses is critical. This paper is the author’s contribution to that effort. The objectives of this paper are to: (1) put meatpacking competition issues in historical perspective, (2) highlight market structure changes in meatpacking, (3) note some key lawsuits and court rulings that contribute to the historical perspective and regulatory environment, and (4) summarize the body of research related to concentration and competition issues. These were the same objectives I stated in a presentation made at a conference in December 2009, The Economics of Structural Change and Competition in the Food System, sponsored by the Farm Foundation and other professional agricultural economics organizations. The basis for my conference presentation and this paper is an article I published, “A Review of Causes for and Consequences of Economic Concentration in the U.S. Meatpacking Industry,” in an online journal, Current Agriculture, Food & Resource Issues in 2002, http://caes.usask.ca/cafri/search/archive/2002-ward3-1.pdf. This paper is an updated, modified version of the review article though the author cannot claim it is an exhaustive, comprehensive review of the relevant literature. Issue Background Nearly 20 years ago, the author ran across a statement which provides a perspective for the issues of concentration, consolidation, pricing, and competition in meatpacking.
    [Show full text]
  • Economic Energy Efficiency of Food Production Systems
    energies Article Economic Energy Efficiency of Food Production Systems Bartłomiej Bajan * , Aldona Mrówczy ´nska-Kami´nska and Walenty Poczta Department of Economics and Economic Policy in Agribusiness, Faculty of Economics, Poznan University of Life Sciences, 60-637 Pozna´n,Poland; [email protected] (A.M.-K.); [email protected] (W.P.) * Correspondence: [email protected]; Tel.: +48-61-846-6379 Received: 19 September 2020; Accepted: 6 November 2020; Published: 8 November 2020 Abstract: The current global population growth forecast carries with it a global increase in demand for food. In order to meet this demand, it is necessary to increase production, which requires an increase in energy consumption. However, forecasted energy production growth is insufficient and traditional sources of energy are limited; hence, it is necessary to strive for greater energy efficiency in food production systems. The study aimed to compare the economic energy efficiency of food production systems in selected countries and identify the sources of diversification in this field. As a measure of energy efficiency, the indicators of the energy intensity of food production were used in this study. To calculate these indicators, a method based on input-output life-cycle assessment assumptions was used, which enables researchers to obtain fully comparable results between countries. The study showed that despite an increase in energy consumption in the food production systems of the analyzed countries by an average of 27%, from 19.3 EJ to 24.5 EJ, from 2000 to 2014, their energy intensity decreased, on average, by more than 18%, from 8.5 MJ/USD to 6.9 MJ/USD.
    [Show full text]
  • May 23, 2019 Dear Food Industry, Food Waste Is a Major Concern In
    May 23, 2019 Dear Food Industry, Food waste is a major concern in the United States. The U.S. Department of Agriculture’s (USDA’s) Economic Research Service estimates that 30 percent of food is lost or wasted at the retail and consumer level.1 This means Americans are throwing out approximately 133 billion pounds of food worth $161 billion each year.2 Manufacturers of packaged foods voluntarily use a wide variety of introductory phrases on product date labels, such as “Best If Used By,” “Use By,” and “Sell By,” to describe quality dates to indicate when a food may be at its best quality. In a 2007 survey of U.S. consumers conducted on knowledge and use of open dates (i.e. calendar dates) used on product date labels for common packaged foods, less than half were able to distinguish between the meanings of three different introductory phrases that often appear before the calendar date on the product label: “Sell By”, “Use By”, and “Best If Used By”.3 The Food and Drug Administration (FDA or we) has found that food waste by consumers may often result from fears about food safety caused by misunderstanding what the introductory phrases on product date labels mean, along with uncertainty about storage of perishable foods.4 It has been estimated that confusion over date labeling accounts for approximately 20 percent of consumer food waste.5 Industry, government, and non-profit organizations have been working to reduce consumer confusion regarding product date labels. Consumer research has found that the “Best If Used By” introductory phrase communicates to consumers the date by with the product will be of optimal quality.1 FDA has engaged in consumer education to raise awareness of food waste, reduce confusion regarding voluntary quality-based date labeling, and provide advice on food storage best practices to reduce waste.
    [Show full text]
  • Food & Beverage Processing Industry Operating Costs
    COMPARATIVE FOOD & BEVERAGE PROCESSING INDUSTRY OPERATING COSTS The Boyd Company, Inc. Location Consultants Princeton, NJ A COMPARATIVE OPERATING FOOD & BEVERAGE PROCESSING COST ANALYSIS INDUSTRY SITE SELECTION TABLE OF CONTENTS COMPARATIVE OPERATING COST ANALYSIS: EXECUTIVE SUMMARY AND NOTES ...................................................................................................... 1 INTRODUCTION ................................................................................................................... 1 COMPARATIVE REGIONAL LOCATIONS ........................................................................... 1 LABOR COSTS ..................................................................................................................... 2 COMPARATIVE ELECTRIC POWER AND NATURAL GAS COSTS .................................. 2 COMPARATIVE LAND ACQUISITION AND CONSTRUCTION COSTS ............................. 3 COMPARATIVE AD VALOREM AND SALES TAX COSTS ................................................. 3 TOTAL ANNUAL OPERATING COST RANKINGS .............................................................. 3 ABOUT BOYD ....................................................................................................................... 4 COMPARATIVE OPERATING COST ANALYSIS : ........................................................................ 5 EXHIBIT I: A COMPARATIVE ANNUAL OPERATING COST SIMULATION SUMMARY .................................................................................................. 6-7 EXHIBIT
    [Show full text]
  • ALIPHATIC DICARBOXYLIC ACIDS from OIL SHALE ORGANIC MATTER – HISTORIC REVIEW REIN VESKI(A)
    Oil Shale, 2019, Vol. 36, No. 1, pp. 76–95 ISSN 0208-189X doi: https://doi.org/10.3176/oil.2019.1.06 © 2019 Estonian Academy Publishers ALIPHATIC DICARBOXYLIC ACIDS FROM OIL SHALE ORGANIC MATTER ‒ HISTORIC REVIEW REIN VESKI(a)*, SIIM VESKI(b) (a) Peat Info Ltd, Sõpruse pst 233–48, 13420 Tallinn, Estonia (b) Department of Geology, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia Abstract. This paper gives a historic overview of the innovation activities in the former Soviet Union, including the Estonian SSR, in the direct chemical processing of organic matter concentrates of Estonian oil shale kukersite (kukersite) as well as other sapropelites. The overview sheds light on the laboratory experiments started in the 1950s and subsequent extensive, triple- shift work on a pilot scale on nitric acid, to produce individual dicarboxylic acids from succinic to sebacic acids, their dimethyl esters or mixtures in the 1980s. Keywords: dicarboxylic acids, nitric acid oxidation, plant growth stimulator, Estonian oil shale kukersite, Krasava oil shale, Budagovo sapropelite. 1. Introduction According to the National Development Plan for the Use of Oil Shale 2016– 2030 [1], the oil shale industry in Estonia will consume 28 or 9.1 million tons of oil shale in the years to come in a “rational manner”, which in today’s context means the production of power, oil and gas. This article discusses the reasonability to produce aliphatic dicarboxylic acids and plant growth stimulators from oil shale organic matter concentrates. The technology to produce said acids and plant growth stimulators was developed by Estonian researchers in the early 1950s, bearing in mind the economic interests and situation of the Soviet Union.
    [Show full text]
  • 20200930 – Prop 12 9Th Circuit Amicus Business Groups
    Case: 20-55631, 09/30/2020, ID: 11841979, DktEntry: 21, Page 1 of 40 No. 20-55631 IN THE United States Court of Appeals for the Ninth Circuit NATIONAL PORK PRODUCERS COUNCIL & AMERICAN FARM BUREAU FEDERATION, Plaintiff-Appellants, v. KAREN ROSS, et al., Defendant-Appellees, and THE HUMANE SOCIETY OF THE UNITED STATES, et al., Intervenor-Defendant-Appellees. On Appeal from the United States District Court for the Southern District of California No. 3:19-cv-02324-W-AHG, District Judge Thomas J. Whelan BRIEF FOR THE NATIONAL ASSOCIATION OF MANUFACTURERS, THE CHAMBER OF COMMERCE OF THE UNITED STATES OF AMERICA, FMI – THE FOOD INDUSTRY ASSOCIATION, THE NATIONAL CATTLEMEN’S BEEF ASSOCIATION, AND THE NATIONAL MINING ASSOCIATION AS AMICI CURIAE IN SUPPORT OF APPELLANT Patrick Hedren Catherine E. Stetson Erica Klenicki Danielle Desaulniers Stempel MANUFACTURERS’ CENTER HOGAN LOVELLS US LLP FOR LEGAL ACTION 555 Thirteenth Street NW 733 10th Street NW Washington, DC 20004 Washington, DC 20001 Phone: (202) 637-5600 Phone: (202) 637-3000 Fax: (202) 637-5910 Counsel for National Association [email protected] of Manufacturers Counsel for Amici Curiae September 30, 2020 Additional Counsel Listed on Inside Cover Case: 20-55631, 09/30/2020, ID: 11841979, DktEntry: 21, Page 2 of 40 Additional counsel: Steven P. Lehotsky Jonathan D. Urick U.S. CHAMBER LITIGATION CENTER 1615 H Street NW Washington, DC 20062 Phone: (202) 463-5948 Counsel for Chamber of Commerce of the United States of America Stephanie K. Harris FMI – THE FOOD INDUSTRY ASSOCIATION
    [Show full text]
  • Food and Pharma Basics Basics Basics Food & Pharma Food & Pharma
    WISSEN - KNOWLEDGE Food and Pharma Basics BASICS BASICS Food & Pharma Food & Pharma Food and Pharma Hygienic Design Cleanability © RECHNER Germany 04/2020 EN - Printed in EU, all rights reserved. 2 RECHNER Industrie-Elektronik GmbH • Gaußstraße 6-10 • D-68623 Lampertheim • Tel. +49 6206 5007-0 • Fax +49 6206 5007-36 • e-mail: [email protected] • www.rechner-sensors.com All specifications are subject to change without notice. (04/2020) BASICS BASICS Food & Pharma Food & Pharma TABLE OF CONTEND Table of Contend Page Motivation 4 - 5 Sources of Information 6 European Standards and Directives 7 - 8 Declaration of Conformity Norms and DirectivesNorms Basics and Examples 9 - 14 Tri-Clamp / Tri-Clover 15 - 22 Tri-Clamp Food Contact Materials Basics and Directives 23 - 25 Materials Plastics 26 Metalls 27 RECHNER Industrie-Elektronik GmbH • Gaußstraße 6-10 • D-68623 Lampertheim • Tel. +49 6206 5007-0 • Fax +49 6206 5007-36 • e-mail: [email protected] • www.rechner-sensors.com 3 All specifications are subject to change without notice.(04/2020) BASICS BASICS Food & Pharma Food & Pharma MOTIVATION SAFE PRODUCts In process technology and plant engineering, the definition of „hygienic design“ refers to the design of machines and plants with consideration of the cleanability of the system. CONSUMER PROTECTION This is always relevant where products are manufactured that can be dangerous for the consumer due to germs or contamination and also where the product can turn out to be unusable, which represents a loss for the manufacturer. OPTIMIZatiON OF THE CLEANING PROCESSES Hygienic design is for example relevant in the following business areas: • Food industry (humans and animals) REDUCTION OF THE • Beverage industry CLEANING AND • Pharmaceutical industry • chemical industry MAINENANCE TIMES • cosmetic industry • Biotechnology Hygienic design must be considered at all parts of the plant that come into direct contact with the product to be produced.
    [Show full text]
  • The New U.S. Meat Industry
    Barkema/Drabenstott.qxd 6/21/01 1:37 PM Page 33 The New U.S. Meat Industry By Alan Barkema, Mark Drabenstott, and Nancy Novack new meat industry is rapidly emerging in the United States, as food retailers, meat processors, and farms and ranches coalesce Ainto fewer and larger businesses. The industry’s rapid consolida- tion in recent years has triggered alarms that the industry’s new giants in retailing and processing could drive up food prices for consumers and drive down livestock prices for producers. How should public policy respond to the industry’s consolidation? And how can all participants in the industry—producers, processors, retailers, and consumers—benefit from its new structure? This article studies the striking changes in the meat industry in three steps. First it describes how the industry is changing. Then it examines the forces driving the industry’s consolidation. Finally, it con- siders how consumers and industry participants are affected. While cur- rent evidence is scant that market power has hurt either consumers or producers, the industry’s rapid consolidation nevertheless warrants vigi- lance. At the same time, public policy might also play a role in ensuring that all participants in the market benefit from its new structure. All three authors are members of the bank’s Center for the Study of Rural America. Alan Barkema is vice president and economist, Mark Drabenstott is vice president and director, and Nancy Novack is a research associate. Kate Sheaff, a research associate in the Center, helped prepare the article. The article is on the bank’s web site at www.kc.frb.org.
    [Show full text]
  • PLUMBING DICTIONARY Sixth Edition
    as to produce smooth threads. 2. An oil or oily preparation used as a cutting fluid espe cially a water-soluble oil (such as a mineral oil containing- a fatty oil) Cut Grooving (cut groov-ing) the process of machining away material, providing a groove into a pipe to allow for a mechani cal coupling to be installed.This process was invented by Victau - lic Corp. in 1925. Cut Grooving is designed for stanard weight- ceives or heavier wall thickness pipe. tetrafluoroethylene (tet-ra-- theseveral lower variouslyterminal, whichshaped re or decalescensecryolite (de-ca-les-cen- ming and flood consisting(cry-o-lite) of sodium-alumi earthfluo-ro-eth-yl-ene) by alternately dam a colorless, thegrooved vapors tools. from 4. anonpressure tool used by se) a decrease in temperaturea mineral nonflammable gas used in mak- metalworkers to shape material thatnum occurs fluoride. while Usedheating for soldermet- ing a stream. See STANK. or the pressure sterilizers, and - spannering heat resistantwrench and(span-ner acid re - conductsto a desired the form vapors. 5. a tooldirectly used al ingthrough copper a rangeand inalloys which when a mixed with phosphoric acid.- wrench)sistant plastics 1. one ofsuch various as teflon. tools to setthe theouter teeth air. of Sometimesaatmosphere circular or exhaust vent. See change in a structure occurs. Also used for soldering alumi forAbbr. tightening, T.F.E. or loosening,chiefly Brit.: orcalled band vapor, saw. steam,6. a tool used to degree of hazard (de-gree stench trap (stench trap) num bronze when mixed with nutsthermal and bolts.expansion 2. (water) straightenLOCAL VENT.
    [Show full text]
  • Food Microstructure - Aguilera, José M
    FOOD ENGINEERING – Vol. I - Food Microstructure - Aguilera, José M. FOOD MICROSTRUCTURE Aguilera, José M. Department of Chemical and Bioprocessing Engineering, Universidad Católica de Chile ,Chile Keywords: Microstructure, microscopy, freezing, extrusion, ice cream, margarine, image processing, food materials science. Contents 1. Introduction 2. Structure-Property Relationships in Foods 3. Examining Food Microstructure 3.1. Light Microscopy 3.2. Fluorescence Microscopy 3.3. Confocal Microscopy 3.4. Transmission and Scanning Electron Microscopy 3.5. Scanning Probe and Atomic Force Microscopy 3.6. X-ray Analysis 3.7. Immunolabeling Techniques 4. Food Preservation and Microstructure 4.1. Food Freezing 4.2. Ice Cream 4.3. Extrusion of Foods 4.4. Spreadable Fat Products 5. Perspectives Glossary Bibliography Biographical Sketch Summary Food microstructure recognizes that foods are highly structured and heterogeneous materials composed of architectural elements ranging from the submicron level to those seen with the naked eye. More important, the types of such structural units and their interactionsUNESCO are decisive in the perception – of EOLSSmany sensorial properties, the way that foods perform as engineering materials, and how they break down during storage and mastication. TheSAMPLE structure-property relationships CHAPTERS of foods describe the way in which physicochemical, functional, and technological properties of foods relate to their structure. This article revises different microscopy techniques used to characterize food microstructure from the conventional light microscope to advanced techniques such as electron, confocal laser scanning, and atomic force microscopy. Examples are presented on the role of microstructure in ice cream, frozen and extruded foods, and new fabricated products such as low-calorie spreads. Food microstructure is likely to play a ©Encyclopedia of Life Support Systems (EOLSS) FOOD ENGINEERING – Vol.
    [Show full text]
  • Industrial Agriculture, Livestock Farming and Climate Change
    Industrial Agriculture, Livestock Farming and Climate Change Global Social, Cultural, Ecological, and Ethical Impacts of an Unsustainable Industry Prepared by Brighter Green and the Global Forest Coalition (GFC) with inputs from Biofuelwatch Photo: Brighter Green 1. Modern Livestock Production: Factory Farming and Climate Change For many, the image of a farmer tending his or her crops and cattle, with a backdrop of rolling fields and a weathered but sturdy barn in the distance, is still what comes to mind when considering a question that is not asked nearly as often as it should be: Where does our food come from? However, this picture can no longer be relied upon to depict the modern, industrial food system, which has already dominated food production in the Global North, and is expanding in the Global South as well. Due to the corporate take-over of food production, the small farmer running a family farm is rapidly giving way to the large-scale, factory farm model. This is particularly prevalent in the livestock industry, where thousands, sometimes millions, of animals are raised in inhumane, unsanitary conditions. These operations, along with the resources needed to grow the grain and oil meals (principally soybeans and 1 corn) to feed these animals place intense pressure on the environment. This is affecting some of the world’s most vulnerable ecosystems and human communities. The burdens created by the spread of industrialized animal agriculture are wide and varied—crossing ecological, social, and ethical spheres. These are compounded by a lack of public awareness and policy makers’ resistance to seek sustainable solutions, particularly given the influence of the global corporations that are steadily exerting greater control over the world’s food systems and what ends up on people’s plates.
    [Show full text]
  • Drilling Engineering Laboratory Manual
    KING FAHD UNIVERSITY OF PETROLEUM & MINERALS Department of Petroleum Engineering PETE 203: DRILLING ENGINEERING LABORATORY MANUAL APRIL 2003 PREFACE The purpose of this manual is two fold: first to acquaint the Drilling Engineering students with the basic techniques of formulating, testing and analyzing the properties of drilling fluid and oil well cement, and second, to familiarize him with practical drilling and well control operations by means of a simulator. To achieve this objective, the manual is divided into two parts. The first part consists of seven experiments for measuring the physical properties of drilling fluid such as mud weight (density), rheology (viscosity, gel strength, yield point) sand content, wall building and filtration characteristics. There are also experiment for studying the effects of, and treatment techniques for, common contaminants on drilling fluid characteristics. Additionally, there are experiments for studying physical properties of Portland cement such as free water separation, normal and minimum water content and thickening time. In the second part, there are five laboratory sessions that involve simulated drilling and well control exercises. They involve the use of the DS-100 Derrick Floor Simulator, a full replica of an actual drilling rig with fully operations controls, which allow the student to become completely absorbed in the exercises as he would in an actual drilling operation. The simulator has realistic drilling rig responses that are synchronized to specific events, like rate of penetration, rotary table motion, and actual rig sounds such as accumulator recharge, break drawworks, etc. It is hoped that the material in this manual will effectively supplement the theory aspect presented in the main course.
    [Show full text]