Homogeneity of the selected food mixes | Dominika Matuszek, Karol Bierczyński, Andżelika Jędrysiak, Angelika Kraszewska | Agricultural Journals

The safety of food products is one of the priorities of the policy of many countries in the world. In the European Union a complex strategy of food safety called ‘from farm to fork’ is realized and it covers: food safety, animal health and well-being as well as plant health. The feeds play the key role in the world food industry assuring the production of raw materials and food products of animal origin. One of the most serious threats in feeds is Salmonella spp., in processed crops and industrial compound feeds. The realization of the given stages, starting from plants production, their storage, processing up to obtaining the final product in the form of feeds shall take place based on GAP-Good Agriculture Practice, GMP-Good manufacture practice and GSP-Good Storage Practice. An important element in feeds production safety monitoring is also HACCP (Hazard analysis and critical control points) system. The process of mixing feed is a key stage influencing the quality of the obtained product, and thus conditioning safety of the production. Aim of this article is to present current trends and issues related to the technology of production and quality of feed in terms of food safety, particularly methods of manufacture. In this work such issues as legislative and institutional actions, chemical, microbiological or physical threats, quality management and control tools in the feed production as well as mixing, pelleting and methods for compound feeds homogeneity assessment are presented.

This paper presents the effects of mixing non-homogeneous bicomponent granular structures by the flow method with the use of an inverted cone insert as a supporting element. The analysis of homogeneity of mixtures after 10 consecutive flows was carried out based on computer image analysis. Based on these tests, the use of a nonlinear regression for the modelling of two selected parameters of the process was proposed. Spatial dependence was described by the relation between the variance of the tracer distribution (dependent variable) and density ratio of the mixed components, and the diameter of the cone insert used (independent variables). The mathematical description was made with the use of a ‘nonlinear regression’ module. The results obtained in these tests proved that the use of supporting insert improves the degree of mixability of granular materials. The twodimensional model in the form of a quadratic function may be a formula for describing the influence of selected parameters on the homogeneity of a granulate mixture before the beginning of the mixing process.

Wykorzystano zjawisko fluorescencji do oceny homogeniczności mieszanin ziarnistych i sypkich, w celu uzyskania odpowiedzi na pytanie, czy proponowana metoda może mieć swoje zastosowanie w przypadku mieszanin wieloskładniowych. Do tego celu użyto paszy piętnastoskładnikowej. Dotychczasowe badania prowadzono dla mieszania układów trójskładnikowych1). Do paszy jako traser wprowadzano kukurydzę oraz kardi, które pokryto określonymi we wcześniejszych obserwacjach roztworami substancji fluorescencyjnych (Tinopal 0,3%, Uranina 0,3% i 0,5%, Rodamina 0,01%). Testy przeprowadzono zgodnie z wypracowaną poprzednio metodyką. Uzyskane wyniki wskazują, że zjawisko fluorescencji może służyć do oceny udziału trasera i homogeniczności wieloskładnikowych mieszanin ziarnistych. Zadowalające wyniki otrzymano dla wszystkich przeprowadzonych serii badań.

This work presents the possibility of using computer image analysis to assess the quality of fine-grained food mixtures. The research was carried out using a mixture of wheat flour and algae. These types of ingredients are used, among others, to produce pasta, which is a functional food due to its enrichment with algae. The tests were carried out for mixtures with different shares of algae: 2%, 3% and 4% w/w. Mixing was carried out in a 3D mixer (Turbula^® mixer), in which 20, 40 and 60 mL mixing vessels were placed. At the end of the process, samples were taken from four parts (sectors) of the mixing vessels, and then photos were taken with a digital camera. For this purpose, a specially prepared chamber was used, ensuring stable conditions for taking photos. The obtained images were analyzed in the Patan^® program, determining the color on the RGB-256 scale. The obtained values were compared with the previously prepared reference specimen (simple linear regression formula). Based on this, it was possible to determine the share of algae in the samples taken and thus to estimate the homogeneity of the tested mixtures. The obtained results indicate the high reliability of the proposed solution.

International trade in herbs and spices is showing steady growth. This may contribute to the deterioration of their quality (complex supply chains) and the search for alternative, cheaper sources (adulteration). This paper presents the results of quality control of culinary herbs available on the European markets. Eight spices were evaluated: savory, lovage, basil, thyme, marjoram, oregano, fennel, mustard. The tests were performed (from January 2022 till January 2023) for three production batches from five different suppliers, and analyzed such parameters as aroma, overall appearance, impurity content, net weight, moisture content, ash content and essential oils. The analyzed parameters are the basic quality characteristics controlled by institutions overseeing the quality of foodstuffs. The determinations were made on the basis of European standards. The results show deviations from the standards especially in the content of essential oils. Slight exceedances of the standards were also recorded for water and total ash content. On the other hand, for such parameters as net weight, impurity content, general appearance or odor, no overstepping of acceptable standards was recorded.