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 All chapters are Open Access distributed under the Creative Commons Attribution 3.0 license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. After this work has been published by InTech, authors have the right to republish it, in whole or part, in any publication of which they are the author, and to make other personal use of the work. Any republication, referencing or personal use of the work must explicitly identify the original source. As for readers, this license allows users to download, copy and build upon published chapters even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. Notice Statements and opinions expressed in the chapters are these of the individual contributors and not necessarily those of the editors or publisher. No responsibility is accepted for the accuracy of information contained in the published chapters. The publisher assumes no responsibility for any damage or injury to persons or property arising out of the use of any materials, instructions, methods or ideas contained in the book. 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 orders@intechopen.com 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 . 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, . TRENDS IN VITAL FOOD AND CONTROL ENGINEERING Edited by Ayman Hafiz Amer Eissa Trends in Vital Food and Control Engineering Edited by Ayman Hafiz. 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