TRENDS IN VITAL FOOD
AND
CONTROL ENGINEERING

Edited by Ayman Hafiz Amer Eissa











Trends in Vital Food and Control Engineering
Edited by Ayman Hafiz Amer Eissa


Published by InTech
Janeza Trdine 9, 51000 Rijeka, Croatia

Copyright © 2012 InTech
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Publishing Process Manager Petra Nenadic
Technical Editor Teodora Smiljanic
Cover Designer InTech Design Team

First published April, 2012
Printed in Croatia

A free online edition of this book is available at www.intechopen.com
Additional hard copies can be obtained from


Trends in Vital Food and Control Engineering, Edited by Ayman Hafiz Amer Eissa
p. cm.
ISBN 978-953-51-0449-0









Contents

Preface IX
Part 1 Improving Food Safety
and Quality for the Shelf Life in Foods 1
Chapter 1 Principles and Methodologies
for the Determination of Shelf–Life in Foods 3
Antonio Valero, Elena Carrasco and Rosa M
a
García-Gimeno
Chapter 2 The Potential of Food Irradiation:
Benefits and Limitations 43
Hossein Ahari Mostafavi,
Seyed Mahyar Mirmajlessi

and Hadi Fathollahi
Part 2 Control for Food Processing and Vision System 69
Chapter 3 Processing and Utilization of Legumes in the Tropics 71
Fasoyiro Subuola, Yudi Widodo and Taiwo Kehinde
Chapter 4 Processing of Sweet Corn 85
Mariusz Szymanek
Chapter 5 Design of a Simple Fuzzy Logic
Control for Food Processing 99
Abdul Rahman O. Alghannam
Chapter 6 Machine Vision to Determine

Agricultural Crop Maturity 115
Wan Ishak Wan Ismail and Mohd Hudzari Razali
Part 3 The Application of Nanotechnology in the Food Industry 125
Chapter 7 Continuous Membrane Bioreactor (CMBR)
to Produce Nanoparticles from Milk Components 127
Vanessa Nieto-Nieto, Silvia Amaya-Llano and Lech Ozimek
VI Contents

Chapter 8 Diversity of Microorganisms Hosted
by the Albanian Medicinal Plants
and the Antimicrobial Effect
of the Chemical Compounds Extracted by Them 143
E. Troja, N. Dalanaj, R. Ceci, R. Troja,
V. Toska, A. Mele, A. Como, A. Petre and D. Prifti
Part 4 Food Components and Food Additives
as Bioengineering Materials 163
Chapter 9 Poultry Products with Increased Content of CoQ
10

Prepared from Chickens Fed with Supplemental CoQ
10
165
Petra Jazbec Križman, Mirko Prošek, Andrej Šmidovnik,
Alenka Golc Wondra, Roman Glaser,
Brigita Vindiš-Zelenko and Marko Volk
Chapter 10 Aflatoxin Contamination in Foods and Feeds:
A Special Focus on Africa 187
Makun Hussaini Anthony, Dutton Michael Francis,
Njobeh Patrick Berka, Gbodi Timothy Ayinla
and Ogbadu Godwin Haruna

Chapter 11 Study of Evaluation Machinability
of a Stainless Steels and Accompanying
Phenomena in the Cutting Zone During Machining 235
Jozef Jurko, Anton Panda and Tadeusz Zaborowski
Chapter 12 The Economics of Beer Processing 263
Gabriela Chmelikova and Mojmir Sabolovic








Preface

This book is an example of a successful addition to the literature of bioengineering and
processing control within the scientific world. The book is divided into twelve
chapters covering: selected topics in food engineering, advances in food process
engineering, food irradiation, food safety and quality, machine vision, control systems
and economics processing. All chapters have been written by renowned professionals
working in food engineering and related disciplines.
The first chapter of the book deals with shelf life of food and processing, based on
scientific evidence to the satisfaction of health authorities, countries that import it, and
different stakeholders. A systematic approach for establishing by-product category
shelf lives should be adopted for this. Research and technological centers, universities,
food industries and sectorial associations should agree to the standardization of
protocols in order to face this challenge. This could be applied to food production
systems where a complex set of variables requires monitoring combined with complex
reasoning to assure safety and quality.

The remaining chapters in Part I deal with the commercial application of the food
irradiation process is consumer acceptance. From our point of view, as consumer
safety questions are discussed, food preservation through radiation contribution to
food safety will receive the same recognition as sterilization of medical products does,
in terms of preventing the spread of infectious disease. Therefore, scientists have a
responsibility to help the consumers understand the radiation process and its potential
to improve our lives and protect our health.
Part II contains four comprehensive overviews. Many underutilized legumes grow
well in tropical and sub-tropical countries in Africa, but the impending need is the
capacity to carry out intensive co-ordinated research studies in these countries in order
to improve their utilization as food for the improvement of nutritional status. The use
value of sweetcorn and the process of cutting off kernel from cob cores is a major
problem for the processing industry. Design steps of a simple fuzzy logic control for
food processing is introduced, together with a full description of a food processing
control that included most of the possible components required. Among other
topics,machine vision to determine fresh fruit bunches (FFB) oil palm fruit maturity in
harvestings process has been reviewed.
X Preface

Part III includes a chapter that envisions the possibility of producing food for a
healthier population and improving its health and wellbeing through nanoscale
technology; because of this, the “nano-food” market is expected to grow very
positively within the next few years. It also includes a chapter that deals with the
anatomic parts, the structure of the cells and the chemical compounds of the aromatic
medicinal plants, which can play a very important role in the growth and the
development of the different microbial populations that are hosted in the plants. Food
and pharmaceutical products can also be derived from them, as native or added
microflora.
Finally, Part IV covers, among other topics, Coenzyme Q10 which is a key component
in the inner mitochondrial membrane where it plays an important role in oxidative

phosphorylation, designing new functional food and feed additives, Aflatoxins,
health, new stainless steels for application in food production facilities and the
economics of processing are also discussed.
We hope that this book, with its visionary approach, will be a valuable addition to the
food engineering literature and will promote interest in food engineering research,
development, and implementation. I consider that each of the authors has provided
their extraordinary competence and leadership in their specific fields and that the
publisher, with its enterprise and expertise, has enabled this project which includes
various nations and continents. Thanks to them, I have the honor of being the editor of
this book.

Prof. Dr Ayman Hafiz Amer Eissa
Professor of Food Process Engineering ,
Department of Agriculture Systems Engineering,
King Faisal University, Saudi Arabia and Minoufiya University,
Egypt




Part 1
Improving Food Safety and Quality
for the Shelf Life in Foods