Acrylamide and Thermal-Processing Indexes in Market-Purchased Food

Household income differences in food sources and food items purchased

BACKGROUND The present study examined income-related household food purchases among a sample of 90 households from the community. METHODS Annotated food purchase receipts were collected for a four-week period by the primary household shopper. Receipt food source and foods items were classified into specific categories, and food quantities in ounces were recorded by research staff. For home so...

Thermal food processing computation software

The objective of this research consisted of developing the two following thermal food processing software: “F-CALC” is software developed to carry out thermal process calculations based on the wellknown Ball's formula method, and “OPT-PROx” is software for thermal food processing optimization based on variable retort temperature processing and global optimization technique. Time-temperature dat...

Thermal food processing optimization: Algorithms and software

Please cite this article in press as: Abakarov, A., (2012), doi:10.1016/j.jfoodeng.2012.02.013 The algorithms and graphic user interface software package ‘‘OPT-PROx’’ are developed to meet food engineering needs related to canned food thermal processing simulation and optimization. The adaptive random search algorithm and its modification coupled with penalty function’s approach, and the finite...

Microwave Applications in Thermal Food Processing

Chemistry and Safety of Acrylamide in Food

The unexpected finding that humans are regularly exposed to relatively high doses of acrylamide (AA) through normal consumption of cooked food was a result of systematic research and relevant developments in methodology over decades, as well as a chain of certain coincidences. The present paper describes the scientific approach, investigations and events leading to the discovery of the formatio...