ACRYLAMIDE IN FOOD – IMPLICATION FOR THE FOOD INDUSTRY

It is a very complex and actual problem to assure a healthy and equilibrate feeding, because of the special importance that food has for human health. The acrylamide contamination of food products or the formation during the technological processes are among the main risk factors for public health owed to the potential to generate toxicity from this contamination with multiple noxious effects. Acrylamide is an instable organic compound, white crystals, odorless, water, ethanol and ether soluble. It has the composition, from chemical point of view, of an amide, with the chemical formula C3H5NO. Acrylamide is used in the plastic materials, paper, dyes, textile industry, also in construction and cosmetics etc. It is also used for making polyacrilamide, product used as water stabilizer and sewage water treatment and for gels electrophoresis

THE INFLUENCE OF SOYBEAN FIBERS IN THE BISCUITS PROCESSING TECHNOLOGY - THE PRELEVATION OF AMINOACIDS IN BISCUITS BY THIN LAYER CROMATOGRAPHY

Due to it’s high, best quality protein content, soybean is one of the few sources of vegetal origin that provides all eight essential amino-acids, being an important source of folic acid, vitamins B3, B6, E, magnesium, potassium, iron, copper and phosphorus. It contains quality lipids as well (polinonsaturated fatty acids) and it causes a drop of the “bad” cholesterol level from the body (LDL-cholesterol decreases with 12.9%). Good cholesterol level increases on an average with 9% and the triglycerid concentration from the blood drops, with approximately 10.5%.[2] The present paper points out the influences soybean fiber enrichment has on biscuits in the technological processing and also on the qualitative content of amino-acids. To achieve this, thin layer chromatography was used from biscuits samples with different soybean fiber enrichments and a witness sample of soybean fiber. Another studied aspect was the influence of extraction solvents (ethylic alcohol, isopropyl alcohol, ammonium hydroxide) upon the amino-acids spots resolution. The experiment ascertained that the rheological properties of the soybean fiber enriched dough were improved, the amino acid quantity grew exponentially with the growth of fiber content in the biscuits and the most efficient solvent was isopropyl alcohol

STUDIES REGARDING DETERMINATION AND ESTABLISHING THE VALIDITY OF BOILED AND SMOKED MEAT PRODUCTS

Underlining the validity problem can only be welcomed, given the conditions that in nowadays there doesnt exist a recipe without preservatives, antioxidants, colorants etc. Modern technology for meat products has a very important role in improving the quality of aliments, level of civilization and the prosperity of a country.In order to determine the validity of food products we have chosen as an example meat product as they have an equilibrated trophyne composition, a high biological value and special nutritional qualities.Using the cold air technologies in obtaining meat products ensures, together with the food additives, keeping of quality and nutritional characteristics of the final products.For this study we have chosen meat products from the group of boiled and smoked products: beer sausage. In the final we have analyzed the results of the experiment from the quality, microbiological and physical-chemical point of view. The quality exam referred to appreciate the aspect, color, taste, smell, consistency etc. The physical-chemical analysis determined humidity, salt, nitrates, Kreiss reaction and mg. NH3/100 g

STUDIES CONCERNING MASS TRANSFER AT THE MEAT PRODUCTS DEPOSIT

Once with continuous growing of population, in a modern world, the using of artificial cold is one of the most used ways to preserve and deliver food, and, in the same time to contribute to the universal food security. Cold has a very little influence considering original taste of fresh foodstuff, unlike other preservation processes, like: salting, smoking or dehidration. The artificial cold makes easy commercialization of meat products and transporting them between countries, assuring a large variety of foodstuffs to costumers. The artificial cold may decrease the storage looses, which are, in some countries, very important. The using artificial cold requires financial funs, materials, energy and skilled staff, components that often miss in countries that are in development course. The main causes of losses are: mechanically actions (structure damage because squeezing), drying processes, seasoning and degrading actions of pests (microorganisms, rodents, birds, etc.). The mass transfer and weight looses are stricken by: previous processes of processing and storing of meat products, speeds of refrigerating and freezing processes, and time of storing at low temperature. The present essay analyses the mass transfer and weight losses, in the case of meat products

RESEARCHES CONCERNING OF USING COOLING OF THE PRESERVATION WINE METHODS

The wine treatment through the instantly shock-chilling method, until to the freezing point, with efficiency and low power consumption, follows natural quality impruve come through the undesired elements sedimentation from organolepical and microbiologycal viewpoints in the presence of negative temperatures

Formation and Quantification of Acrilamide in Vegetable Food Products

Acrylamide is a colorless (or white), odorless, highly water soluble vinyl monomer formed from the hydration of acrylonitrile. The chemical compound acrylamide is an amide with chemical formula C3H5NO and structure. Acrylamide is a white odorless crystalline, soluble in water, ethanol and ether. It is used in papermaking, ore processing, manufacture of permanent-press fabrics, and the manufacture of dyes. Acrylamide is also used to synthesize polyacrylamides which find many uses as water-soluble stabilizers, for instance in waste water treatment and in gel electrophoresis (SDS-PAGE). Acrylamide is also a probable carcinogen found in small quantities in some foods. It is believed to be created in foods when starches and other carbohydrates are overheated (far past 100°C) during cooking. Some sources claim that people in the modern world consume daily on average around 25 micrograms of acrylamide, and that this accounts for a significant number of cases of cancer