Template-Type: ReDIF-Article 1.0 Author-Name: Jan Kyselka Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Vladimír Filip Title: A farewell to Associate Professor Jiří Čmolík Abstract: A farewell to Associate Professor Jiří Čmolík Journal: Czech Journal of Food Sciences Pages: 83-84 Volume: 40 Issue: 2 Year: 2022 DOI: 10.17221/60/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/60/2022-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:2:id:60-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Helena Čížková Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Dalibor Titěra Author-Workplace-Name: Department of Zoology and Fisheries, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic Author-Name: Pavel Hrabec Author-Workplace-Name: Department of Statistics and Optimization, Faculty of Mechanical Engineering, University of Technology, Brno, Czech Republic Author-Name: Matej Pospiech Author-Workplace-Name: Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Brno, Czech Republic Title: Nine-year statistics of Czech honey carbohydrate profiles in the Czech Republic Abstract: Honey is composed mainly of carbohydrates which are represented by mono-, di-, tri-, tetra-, pentasaccharides, and oligosaccharides. The content and proportions of individual carbohydrates reveal information about the origin and technological properties of honey. A total of 5 987 samples of natural honeys originating from the Czech Republic and harvested during a period of nine consecutive years were analysed to research their carbohydrate content, sum of fructose and glucose (Fru + Glc), fructose and glucose ratio (Fru/Glc), and electrical conductivity (Ec). Monosaccharides, melezitose (Mel), and Ec varied according to the source of nectar or honeydew. Sucrose (Suc) content was low 0.87 ± 1.26 g (100 g)-1 and did not exceed 15 g (100 g)-1. Keywords: sugars, sucrose, melezitose, HPLC/RI Journal: Czech Journal of Food Sciences Pages: 85-92 Volume: 40 Issue: 2 Year: 2022 DOI: 10.17221/213/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/213/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202202-0002.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:2:id:213-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Sevil Karaaslan Author-Name: Kamil Ekinci Author-Workplace-Name: Department of Agricultural Machinery and Technologies Engineering, Faculty of Agriculture, Isparta University of Applied Sciences, Isparta, Turkey Title: Effect of pretreatments on solar dehydration of different varieties of apple (Malus domestica) Abstract: In this study, four different apple varieties were dried in a solar tunnel dryer using four different methods. Apple slices were immersed in a solution consisting of 0.5% ascorbic acid, 0.5% sodium metabisulphite, and 0.5% citric acid for 3 min. Constant measurements were performed in various parts of the dryer for drying air temperature, solar irradiation, air velocity, and relative humidity during drying. The change in the mass of apples was measured on a daily basis. Furthermore, ten mathematical models were used to study the drying process, which were Newton, Page, Henderson and Pabis, logarithmic, diffusion, two-term, two-term exponential, Midilli, Alibas, and logistic equation. Then, these models were compared in terms of their performance levels based on correlation coefficient (R2), chi-square value (χ2), and root mean square error (RMSE) between moisture ratios (MR) that were observed and predicted. Furthermore, we observed that the Alibas model and the two-term model revealed the ratio of drying in a satisfactory way for all drying methods. Keywords: solar tunnel dryer, citric acid, ascorbic acid, sodium metabisulphite, mathematical modelling Journal: Czech Journal of Food Sciences Pages: 93-101 Volume: 40 Issue: 2 Year: 2022 DOI: 10.17221/201/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/201/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202202-0003.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:2:id:201-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Vikendra Dabash Author-Workplace-Name: Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic Author-Name: Iva Burešová Author-Workplace-Name: Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic Author-Name: Uwe Grupa Author-Workplace-Name: Department of Food Processing Engineering, Faculty of Food Technology, University of Applied Sciences, Fulda, Germany Title: Evaluation and effect of rice bran and microwave heating on the physicomechanical properties of low-density polyethylene film and packaged milk quality Abstract: Low-density polyethylene (LDPE) film was developed with a mixture of reference LDPE and rice bran (RB). Three mixtures of 5, 10, and 15% RB were used for the LDPE film preparation. The films were analysed for the physico-mechanical properties before microwave heating (MH) and after MH and packaged milk quality was analysed regarding MH and pasteurisation. After MH, the physicomechanical properties of the material change significantly. LDPE film containing 15% RB was created to beat changes in tensile strength, elongation at break, bursting strength, and water vapour transmission rate (WVTR). The total migration of tested packaging materials was within the agreeable limit and after MH it also was within the permissible limit. Four different simulators were used to create food categories. These food simulators included distilled water, 3% acetic acid, 50% alcohol (ethanol), and n-heptane. The obtained results display that the total migration of food packages is dependent on the MH period, package material, and the simulator. Keywords: microstructure, pasturisation, sensory quality, food packaging, elongation Journal: Czech Journal of Food Sciences Pages: 102-108 Volume: 40 Issue: 2 Year: 2022 DOI: 10.17221/238/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/238/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202202-0004.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:2:id:238-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Martin Flegl Author-Workplace-Name: Department of Industrial and Systems Engineering, School of Engineering and Sciences, Tecnologico de Monterrey, Mexico City, Mexico Author-Name: Carlos Alberto Jiménez-Bandala Author-Workplace-Name: Tourism Management and Marketing Division, Universidad Autónoma del Estado de Quintana Roo, Cancún, Mexico Author-Name: Isaac Sánchez-Juárez Author-Workplace-Name: Department of Social Sciences, Laboratory of Structural Problems of the Mexican Economy, Autonomous University of Juárez City, Ciudad Juárez, Mexico Author-Name: Edgar Matus Author-Workplace-Name: Business School, Universidad La Salle México, Mexico City, Mexico Title: Analysis of production and investment efficiency in the Mexican food industry: Application of two-stage DEA Abstract: The food industry in Mexico is a precarious sector and lags behind other manufacturing industries, it is made up mainly of small and medium-sized enterprises. Its importance in the food assurance of the country requires strategic monitoring of the yield and efficiency variables that allow successful interventions to improve results. Commonly, the efficiency in the agriculture sector is evaluated as a one-stage data envelopment analysis (DEA) process using a specific set of variables. In this article, we applied a two-stage process to evaluate the efficiency in the Mexican food industry. The first stage evaluates the efficiency of the production, whereas the second stage evaluates the efficiency of investments in the sector. The process is demonstrated on a sample of 1 672 Mexican municipalities using data from 2014 and 2019 Census. The results indicate a growth in production efficiency with significant differences between regions. Moreover, the results also revealed very low investment efficiency in the whole food sector with a negative tendency. Keywords: data envelopment analysis, agri-food sector, production efficiency, regional development, economic asymmetries, regional polarization Journal: Czech Journal of Food Sciences Pages: 109-117 Volume: 40 Issue: 2 Year: 2022 DOI: 10.17221/172/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/172/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202202-0005.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:2:id:172-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Barbora Pohořelá Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Andrea Poláchová Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Markéta Růžičková Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Marek Doležal Author-Name: Jana Pulkrabová Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Jan Pánek Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Nutritional evaluation of the full-day diet Abstract: Nutrition plays an important role in human life. So far, there have been discussions focusing on the nutritional value of individual foods, separate dishes, or daily meals. However, they have not taken into account the composition of the diet in the longer term. The aim of this work was to evaluate a full-day diet from a currently renowned company that is producing box diets on the Czech market against a full-day diet of twenty randomly selected students. The results showed that the box diet met the required amount of protein, fat, vitamin E, cholesterol, and also the optimal intake of n-6 and n-3 fatty acids. The amount of saturated fatty acids (SFA) was only slightly increased. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content averaged 38 mg day-1, which did not meet the current requirements. The students' full-day diet was variable, the individual differences were large. Protein intake could be assessed as sufficient in most cases. The total fat intake ranged from 21 g day-1 to 126 g day-1. Seven out of twenty samples would satisfy the recommendation for SFA. The content of the essential acids EPA and DHA was below the detection limit with the exception of one sample (containing herring fillets). Keywords: box diet, proteins, fatty acid composition, EPA, DHA Journal: Czech Journal of Food Sciences Pages: 118-129 Volume: 40 Issue: 2 Year: 2022 DOI: 10.17221/273/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/273/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202202-0006.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:2:id:273-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Nok Afifah Author-Name: Achmat Sarifudin Author-Workplace-Name: Research Center for Appropriate Technology, National Research and Innovation Agency, Subang, Indonesia Author-Name: Rima Kumalasari Author-Workplace-Name: Research Center for Appropriate Technology, National Research and Innovation Agency, Subang, Indonesia Author-Name: Novita Indrianti Author-Workplace-Name: Research Center for Appropriate Technology, National Research and Innovation Agency, Subang, Indonesia Author-Name: Lia Ratnawati Author-Workplace-Name: Research Center for Appropriate Technology, National Research and Innovation Agency, Subang, Indonesia Author-Name: Mirwan Ardiansyah Karim Author-Workplace-Name: Research Center for Appropriate Technology, National Research and Innovation Agency, Subang, Indonesia Author-Name: Umi Hanifah Author-Workplace-Name: Research Center for Appropriate Technology, National Research and Innovation Agency, Subang, Indonesia Author-Name: Aidil Haryanto Author-Workplace-Name: Research Center for Appropriate Technology, National Research and Innovation Agency, Subang, Indonesia Author-Name: Yusnan Hasni Siregar Author-Workplace-Name: Research Center for Appropriate Technology, National Research and Innovation Agency, Subang, Indonesia Author-Name: Andi Taufan Author-Workplace-Name: Research Center for Appropriate Technology, National Research and Innovation Agency, Subang, Indonesia Title: Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato Abstract: In the present study, the foam mat drying technique was used to dry pasta sauce based on tomato to become powder. The effect of different egg white concentrations (3, 6, and 9%) and whipping time (2 min and 5 min) on the foam properties of pasta sauce, including foam density, foam expansion, foam viscosity, water activity, morphological and drying behaviour, were investigated. The foamed sauce was dried in a batch-type thin-layer dryer at constant conditions (temperature of 60 °C). Six thin-layer drying models were employed to determine the drying kinetics of the pasta sauce. The results showed that an increase in the egg white concentration and a decrease in the whipping time produced a foamed sauce with low foam density and viscosity and high foam expansion. The Wang and Singh model was the best model to describe the drying behaviour of foamed sauce. According to Fick's second law model, the effective moisture diffusivity of the pasta sauce ranged from 4.95 × 10-7 to 10.04 × 10-7 m2 s-1. Keywords: drying kinetics, egg white, foamed sauce, whipping time Journal: Czech Journal of Food Sciences Pages: 130-137 Volume: 40 Issue: 2 Year: 2022 DOI: 10.17221/221/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/221/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202202-0007.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:2:id:221-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kristýna Olšaníková Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Evžen Šárka Author-Name: Petra Smrčková Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Title: Extrusion process of maize grits used for nixtamalization Abstract: The aim of the paper was to seek optimum conditions of extrusion cooking and follow-up processing to produce high-quality tortillas with good sensory properties. Sixteen samples of maize flour were prepared by extrusion with and without alkaline treatment. The extrudate diameters depended primarily on the moisture content of the premix and the temperature in the extruder. Alkaline treatment with calcium hydroxide [Ca(OH)2] had a strong effect on water absorption index (WAI), water solubility index (WSI), pH, and colour of the extrudates. Besides, WAI was influenced by the moisture of the premix and by the temperature in the second zone of the extruder. Soluble dietary fibre (SDF) in the samples with the addition of Ca(OH)2 increased more than in the samples without alkaline treatment. In addition, a higher screw speed influenced SDF. The texture of the tortillas was very dependent on the addition of Ca(OH)2, on the moisture of the premix and the temperature in the second zone of the extruder. Keywords: extrusion cooking, extrusion process parameters, tortilla Journal: Czech Journal of Food Sciences Pages: 138-146 Volume: 40 Issue: 2 Year: 2022 DOI: 10.17221/188/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/188/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202202-0008.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:2:id:188-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Gul Ece Soyutemiz Author-Workplace-Name: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Bursa Uludag, Bursa, Turkey Author-Name: Figen Cetinkaya Author-Workplace-Name: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Bursa Uludag, Bursa, Turkey Author-Name: Basak Sunguc Cinar Author-Workplace-Name: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Bursa Uludag, Bursa, Turkey Author-Name: Tulay Elal Mus Author-Workplace-Name: Department of Food Processing, Vocational School of Karacabey, University of Bursa Uludag, Bursa, Turkey Author-Name: Artun Yibar Author-Workplace-Name: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Bursa Uludag, Bursa, Turkey Author-Name: Merve Dogan Author-Workplace-Name: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Bursa Uludag, Bursa, Turkey Title: Food safety inspection of tas kebab and salad processing line in a catering company Abstract: This study was conducted to evaluate the sufficiency of food safety practices in a catering company. The presence of some pathogenic and indicator bacteria was monitored in the samples collected from raw materials, food, food contact surfaces and workers' hands and various steps of the tas kebab (a Turkish meat stew) and salad processing lines. Bacillus cereus was found in ready-to-eat (RTE) tas kebab and RTE salad, while Listeria monocytogenes was isolated from RTE salad. Furthermore, it was observed that RTE salad contained coagulase-positive Staphylococcus aureus without staphylococcal enterotoxin production. The swab samples obtained from cutting board surfaces, knives and workers' hands contained high counts of total aerobic bacteria and some samples were contaminated with coliforms and coagulase-positive/negative staphylococci. The presence of B. cereus and L. monocytogenes in RTE foods is a serious threat to public health, especially in the catering business. Preventing the presence of toxin-producing bacteria in RTE food is a fundamental action. Also, the occurrence of L. monocytogenes in RTE salad and B. cereus in RTE tas kebab/salad samples showed insufficient cleaning/disinfection practices. As a result, hygiene practices and regular monitoring in the catering business are necessary for food safety. Keywords: food business, B. cereus, L. monocytogenes, ready-to-eat food Journal: Czech Journal of Food Sciences Pages: 147-153 Volume: 40 Issue: 2 Year: 2022 DOI: 10.17221/142/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/142/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202202-0009.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:2:id:142-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Padmaja Rambabu Jonnalagadda Author-Workplace-Name: Food Safety Division, Indian Council of Medical Research (ICMR) - National Institute of Nutrition, Department of Health Research, Ministry of Health & Family Welfare, Hyderabad, India Author-Name: Srujana Medithi Author-Workplace-Name: Symbiosis Institute of Health Sciences (SIHS), Symbiosis International (Deemed University), Pune, India Author-Name: Summaiya Lari Author-Workplace-Name: Food Safety Division, Indian Council of Medical Research (ICMR) - National Institute of Nutrition, Department of Health Research, Ministry of Health & Family Welfare, Hyderabad, India Author-Name: Kalyan Chinthanuri Author-Workplace-Name: Goldfish Pharma Private Limited, Hyderabad, India Author-Name: Yogeswar Dayal Kasa Author-Workplace-Name: Food Safety Division, Indian Council of Medical Research (ICMR) - National Institute of Nutrition, Department of Health Research, Ministry of Health & Family Welfare, Hyderabad, India Author-Name: Raju Nagaraju Author-Workplace-Name: Indian Council of Medical Research (ICMR) - Occupational Biochemistry, Regional Occupational Health Centre, Bangalore, India Author-Name: Janardhan Vanka Author-Workplace-Name: Food Safety Division, Indian Council of Medical Research (ICMR) - National Institute of Nutrition, Department of Health Research, Ministry of Health & Family Welfare, Hyderabad, India Author-Name: Venkaiah Kodali Author-Workplace-Name: Department of Biostatistics, Indian Council of Medical Research (ICMR) - National Institute of Nutrition, Department of Health Research, Ministry of Health & Family Welfare, Hyderabad, India Title: Assessment of chemical contaminants in fresh and packaged tender coconut (Cocos nucifera) water Abstract: Pesticide residues and heavy metals were analysed in both fresh tender coconut water (FTCW) (n = 161) and packaged tender coconut water (PTCW) (n = 126) samples collected from three southern states of India [Andhra Pradesh (AP), Kerala (KL), and Tamil Nadu (TN)]. A method validated in the laboratory using liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for pesticide residues, while heavy metals were analysed using a validated method of inductively coupled plasma-optical emission spectrometry (ICP-OES). Significant differences in heavy metal concentrations were assessed using analysis of variance (ANOVA) and post hoc test (between different varieties collected 'within' and 'among' states). FTCW samples [n = 9 (6%)] collected from TN showed Monocrotophos and Malathion residues in the range of 1.0 µg L-1 to 51.6 µg L-1 and 0.5 µg L-1 to 0.6 µg L-1, respectively, while they were detected in n = 5 (4%) of the PTCW samples at a range of 0.90 µg L-1 and 0.82 µg L-1 to 1.56 µg L-1. Heavy metals such as cadmium (Cd), chromium (Cr), lead (Pb), and stannum (Sn) were detected in different varieties collected from all three states. Some of the PTCW samples also contained traces of Cd, Cr, cobalt (Co), and Pb. Arsenic (As) was found in one sample from KL, while none of the samples was contaminated with mercury (Hg). The present study accentuates the need for fixing standards for the pesticide residues in coconut water. Keywords: natural isotonic beverage, pesticide residues, heavy metals, standards Journal: Czech Journal of Food Sciences Pages: 154-162 Volume: 40 Issue: 2 Year: 2022 DOI: 10.17221/200/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/200/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202202-0010.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:2:id:200-2021-CJFS