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Volume 13, Issue 1, 2024

Online ISSN: 2182-1054

Volume 13 , Issue 1, (2024)

Published: 01.05.2024.

Open Access

Dear Readers,

It is a privilege to introduce our first 2024 issue (Vol 13) of the International Journal of Food Studies.

The journal mission was again well addressed, with a diverse research authorship and a stimulating discussion in the area of food education, food research and innovation.

The consumer was one of the main themes through this issue:

  • Guo presented an analysis of the power of media to shape consumer attitude towards meat alternatives and the opportunities that policy makers have in this area.
  • Un Nisa et al studied the quality assessment of a strawberry juice with prebiotic fibre processed with ultrasound, showing how ultrasound processed samples obtain higher scores in sensory acceptability.
  • Acella and colleagues aimed to enhance the knowledge on the perception of quality by consumers of short food supply chain products, with 20 case studies of SFSCs across Europe. Social characteristics of the products such as genuineness were seen as major criteria.

A second main topic in this issue was shelf life:

  • Andriani et al studied a traditional Indonesian fish shelf life demonstrating that vacuum packing and salt may contribute to extend the short shelf life of this product.
  • Susantia and Kristamtini assessed in vivothe ability of black garlic extracts to maintain blood sugar homeostasis as well as reducing low density lipoprotein levels and increasing the high density lipoproteins.
  • Haddad and Bani-Hani assessed the ability of protective cultures to extend the shelf life of Labaneh, a traditional dairy product from Jordan. 
  • Duc Vu and colleagues presented an analysis of the efficiency of the commercial production of dried Segestid shrimp studying losses and bringing a better understanding of the production of this traditional Vietnamese product.

Finally, food and health was the third underlying theme, where:

  • Najat and colleagues discussed the issue of brucellosis in dairy farms in Morocco, identifying a number of knowledge gaps in farmers and potential risks associated.
  • Hernandez et al. presented a study highlighting the need to characterise liquids for dysphagia patients and the importance of rheology in these preparations.
  • Hasain et al. findings included that energy drinks available in Kosovo may exhibit higher concentrations of caffeine than those levels declared in the label, highlighting the need to potentially secure the food safety and integrity of these products.

I would like to thank all the authors for their contributions, all the Editorial Board who continue to offer their voluntary work to this publication, the journal office that makes possible this issue and (last but not least) the Iseki Association support of the International Journal of Food Studies.

I wish you all a good reading.

Best regards,

Jesus Maria Frias Celayeta

Editor-in-Chief International Journal of Food Studies

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Contents

18.05.2021.

Original scientific paper

Industrial Practice for Reducing Defective Sterile Milk Products Produced Using Overpressure Rotary Retorts

Indonesian consumers are fond of commercially sterilized milk as indicated by increasing product sales. High demand for products intensifies the need to increase productivity, generally achieved by minimizing product defects. This study aimed to reduce the number of defects in commercially sterilized milk produced using overpressure rotary retorts. Based on Pareto analysis, the percentage of defective products was 5.14% of which 2.37% were dented bottles. A cause-effect diagram (Ishikawa Diagram) was used to find the root cause of dented bottles. The pressure difference between the retort chamber (external pressure) and inside the product packaging (internal pressure), and the number of bottles stacked inside the retort basket (bottle density) were found as major factors for causing dented bottles. The internal pressure was 1.20 bar higher than the external pressure. By reducing the pressure difference to 0.40 bar, the percentage of dented bottles could be reduced to 0.79%. Applying the low-est bottle density (73% of the retort basket area occupied by bottles) during the sterilization process could decrease the number of dented bottles, however, it also increased the appearance of striped lids. The best conditions for sterilization (pressure difference = 0.40 bar; number of bottles/basket = 1938 bottles) which were used in the three-month full-scale production trial reduced the percentage of defective products from 5.14% to 2.24% of which 0.76% were dented bottles. Setting the retort pressure at 2.80 bar could avoid 52,920 defective bottles of commercially sterilized products per month.

Muhamad Wahyu Pamuji, Eko Hari Purnomo, Azis Boing Sitanggang

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