Centre circular

2004·3 MB·English

by  Alberta. Food Processing Development Centre

CENTRE CIRCULA
NEWS FROM THE FOOD PROCESSING DEVELOPMENT DIVISION
APRIL 2006
FOCUS ON The Sensory Evaluation Program of the Food Processing Development Division
Written by: S. Perrin & J . J anz acceptability of a product, and can help identify obtain that knowledge.
what is d riving that acceptance, or areas where the For further information on how sensory evaluation
“Where do you work?”, is a f requent question when
people meet. For the scientists and technologists product needs some improvement. How do can assist with your product development goals, or
who work in the Sensory Evaluation Program, their consumers respond to the appearance, the flavour, to add your name to our panellist database, feel free
answer often brings looks of surprise, and the the texture? Each consumer evaluation requires to contact the Sensory Team at:
the participation of at least 75 panellists and the
envious response, “You mean you get to try new Jennifer Janz: (780) 980-4873
Sensory Program has a d atabase of p articipants
foods before they are on the market?” that can match almost any desired demographic [email protected] Or
“Everyone eats, and most people are intrigued by Sandra Perrin: [phone]
new food products that are continually being [email protected]
pIrno f fialcet., analytical and consumer tests are both a
presented in t he marketplace”, says Sandra Perrin,
part of the research that needs to be done before a
one of the scientists in the program. “The Sensory
Evaluation Program is the place where these product is launched. While AAFRD has market
specialists that can assist clients in determining if
products meet the people.” there is a p lace for a new idea in the marketplace,
In the highly aggressive marketplace where 80 - and what kinds of costs will be acceptable, the
90% of all new food products fail, sensory
evaluation is a c ritical tool to help the food industry sensory evaluation of a product is an often-
manage risk. With both a Consumer Product overlooked contributor to these decisions. “A g ood
marketing strategy will ensure consumers
Testing Centre (CPTC) in d owntown Edmonton and
purchase your product once. If y our product is
an Analytical Sensory Laboratory at the Food
Processing Development Centre (FPDC) in Leduc, good enough, you've just made a r epeat customer.
the Sensory Evaluation Program is equipped to TPehrarti'ns. where sensory evaluation fits in.”, says
evaluate products at all stages of development.
The range of test methods available in t he Sensory
“Our business focus is to help industry with new
product and process development. An important Evaluation Program is s ubstantial. Both the FPDC
part of this is measuring consumer response to and the CPTC are carefully designed spaces with
product prototypes or new processes, and of the equipment to handle most types of food
products, as well as non-food items. They are also
course, competitive comparisons,” says Karen Erin,
Programs Branch Head. equipped with individual panel booths for product
testing under controlled conditions and to ensure
“Our clients sometimes get confused by the panellist privacy. To further reduce the risk of
difference between 'consumer testing' and introducing bias during testing, lighting can be
'analytical testing”, says Dr. Jennifer Janz, another adjusted to mask product colour differences and air
scientist with the Sensory Evaluation Program.
circulation is controlled to minimize the entry of
She explains that both types of testing are used to
cooking smells into the test area. A c omputerized
guide new products through the development
interface is used for questionnaire presentation in
stage. Analytical sensory evaluation serves to
each booth, and for data collection and analysis. A
define product differences by measuring the
network connects all booths at both locations to
presence and intensity of specific product attributes
facilitate simultaneous testing and to offer rapid
(How springy is t he cheesecake? How chewy is t he
feedback during panellist training sessions. If
roast? How sweet are the cookies?) that are often
evaluation under “real-life” conditions is the
coordinated with instrumental laboratory readings
objective, Home Use testing can be arranged with
to examine the relationships between physical
participants collecting the products for use as part
measures and sensory characteristics. Such
of t heir regular daily activities.
information can then be used to help in d eveloping a
manufacturing process and optimizing product If “ where you work” is a p lace that would benefit
formulation. from knowing the sensory characteristics of a n ew
or changing product, the Sensory Evaluation
Consumer testing gives a picture of the
Program has a w ide variety of methods to help you
/dlbata
FOOD PROCESSING DEVELOPMENT DIVISION, 6309 - 4 5 STREET, LEDUC, ALBERTA, CANADA T9E 7C5
Center Circular Technologists - G etting the Gist of Technology
Written by: J .Moyes working on projects for the Canola Council of Mike Markle came to FPDC 14months ago for
Gist n: 1 t he central meaning of: 2 t he choicest or Canada.. Prior to that he worked with Pasta Mill Alberta Research Council. Mike spent 14 y ears with
most essential or most vital part of some idea or for a y ear with their QC department. Marius has a the ARC and prior to that worked at Palm Dairies.
experience. Masters degree in F ood Science from the U o f A. Mike has a B A education from U o f A . Mike likes the
as well as a B A in food science from Romania. meaningful work he gets to do at the Centre helping
A v ital part of a client's experience at FPDC is clients produce a finished product ready for the
working alongside one of our six enthusiastic, Marius enjoys “ T he diversity of the job; Having
the opportunity to work with a g reat team in a market.
knowledgeable and affable technologists.
Henri Vincent has been with the Centre for 12 variety of projects, knowing that my work Paul Grey the most recent addition to the team
provides technological assistance to the food started last November after 1 9 y ears with the Alberta
years after spending his earlier career working at processing industry. The satisfaction that I Research Council. Paul has a d egree in Biology for
palm Dairies and Gainers. Henri works mostly contributed to new product reaching the market the U o f A. Paul has enjoyed learning about all the
with clients on meat projects and enjoys early and new processing technologies adopted by t he
equipment at the Centre and thinks the FPDC staff
morning starts.
industry. It's rewarding to work as a t eam and are great people to work with. Paul finds all the new
Bob Myers has also been at FPDC 12 years and solve problems or improve the way we operate.” food procedures a c hallenge but is e njoying the role
spent his earlier career with Palm Dairies and reversal with Mike whom Paul trained at A RC.
What I f ind challenging here is. ...’’Interpreting
Gainers. Bob enjoys the energy and enthusiasm the theory and applying it t o different situations; Marie Corriveau keeps tabs on all the comings and
of the clients and the diverse nature of the projects Sometimes is not easy to find the right answer goings at the center. Looking after; shipping &
and processes that can be performed at the
Centre. when developing a n ew product, when scaling-up receiving, plant cleaning requirements and
processing procedures that incorporate new replenishing supplies all over the plant. Marie also
Alden Worobec joined FPDC staff 5 y rs ago after technologies, adapting equipment, materials and helps out in the lab with fatty acid testing. Marie
several years with Herimex. Alden enjoys the supplies for the successful completion of started at the Center 5 y ears ago working for clients
diversity of the clients and their projects and the projects. It i s not always easy but it i s f un. Each
like Select and Cari-Bay. Marie likes working with
challenge of adapting a p rocess to be efficient and day is d ifferent from previous and challenges are the FPDC staff and how the Directors stand behind
effective for the capacity the client wishes to changing with the demand from society. the staff. Her job challenge at FPDC is k eeping up
produce. Ongoing maintenance of the Health and Safety with all the changes.
Marius lordache started with FPDC 4 y ears ago
Upcoming Events
program.”
Milk Pasteurization & P rocess Operation Licensing Course
May 9, 10, 11 & 1 2, 2006 Jacqueline Martin-Lopez: Alberta Agriculture WHY ATTEND This course gives participants an
Classes will be held at the Agrifood Ph: (780) 980-4867 Fx: (780) 986-5138 overview of the concepts of p asteurization, equipment,
Business Centre 6547 Sparrow Dr., Leduc Email: [email protected] fail safe devices, regulatory application, design and
Debbie Hofstra: Alberta Dairy Council function as related to time, temperature and pressure.
’’Hands on Training” willl be held at:
Food Processing Development Centre Ph: (780) 387-3559 Fx: (780) 387-3535 The four day program includes hands-on activities,
Email: [email protected] discussions and lectures on regulations, cleaning and
6309 - 4 5 Street, Leduc, Alberta
sanitation, pasteurization, and other operational
COURSE TOPICS
procedures in milk plants. One day will be spent in the
Materials: Course manuals will be provided to each - H ACCP - M icrobiology of Milk pilot plant at the Food Processing Development Centre
applicant a week in advance if registered by the - P roduct Recalls - P rovincial Regulations using the HTST system available to see what occurs
deadline. Participants will require pens, pencils, - O n the Line Sanitation Awareness - C leaning and learn why...
three hole punched paper & c alculator. Basics
Meals:Milk breaks will be provided. All meals are “on - C leaning HTST Systems The course is designed primarily for individuals in
cyoouurrs e .o wn”. Particulars will be mentioned at the - H TST Pasteurization Equipment quality control, management, plant superintendents,
- S eparators, Clarifiers and Homogenizers: Design, operators, plant engineers, dairy consultants and
$400 for HTST Course Function and Operation individuals overseeing regulatory mandates. Attendees
$250 for Vat Pasteurization Course - S tandardization - V at Pasteurization should be employed in a f acility that has a working
Make cheques payable to: Alberta Dairy Council
- I ndicating Thermometers - B asic HTST pasteurization system and / o r be familiar with the
And mail all cheques with registration form to: - R egeneration - R ecorder Controllers names of basic system components, and their
Alberta Dairy Council - F low Diversion Valves
function(s). You will receive a p rinted manual one week
Box 3452, Leduc, AB T9E 6M2
- B ooster Pump, Monitor (Large Systems) before the commencement of the course, so you can
Registration Deadline: April 13, 2006 - M ag Flow Meters study the material and become familiar with the
For more information, please contact:
- F low Diagrams, Cross Connections concepts that will be presented.

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FOOD PROCESSING DEVELOPMENT DIVISION, 6309 - 4 5 STREET, LEDUC, ALBERTA, CANADA T9E 7C5
Technical Field Trip
Did You Know?
- C onvenience Food Systems
Technology Centre
Get Involved - G et Informed!!
Written by: K. Bunnin
Did you know that Health Canada is currently revising the Canada Food In January four staff members (Kathleen Bunnin,
Marius lordache, Arie Vandermeer, Alden Worobeci
Guide? They are looking for public input into the new format. Simply log
from the Food Processing Development Centre (FPDC)
into www.hcsc.hc.ca and clock on the link to “Online Consultation on in Leduc travelled to Bakel, Netherlands for technical
Canada’s Food Guide Revision. training at the Convenience Food Systems (CFS)
Training Centre. The main objective of this four-day
The online survey gives you the chance to give your opinion on an training session was to learn more about the operation
educational tool that has the potential to influence Canadians as they and applications of the CFS Flow-Cook Oven that is a t
the FPDC. The second objective was to learn about the
make their food choices at home and in the grocery store. In addition,
production of home meal replacement products.
you may learn a f ew things about your own nutrient needs!
The first two days of our visit was spent in the training
centre of the CFS facility. Several products had been
Emerging Technologies Seminar pre-selected for evaluations such as: various chicken
parts, strip loin steaks, pork ribs, beef burgers and
frozen bakery products. Each of these products was run
Written by: M. Fierheller There were a t otal often speakers from as far as through either the Flowcook two zone linear oven or the
Alberta Agriculture, Food and Rural the University of Braunschweig, Germany and Cookstar two zone spiral oven. For each of the tests we
as close as Edmonton and Leduc. The 45 changed parameters such as oven temperature, dew
Development organized a t wo-day seminar on point, fan speed and damper position allowing us to
emerging technologies that was held February participants rated the seminar as very good to evaluate how each of the parameters affected the final
22 & 2 3 at the Royal Executive Inn in Leduc. A excellent and the effectiveness of the speakers
wide variety of topics were chosen that were as very good. pOrno d tuhcet . third day we spent the morning in a t heoretical
applicable to a b road range of food industries. The AVAC sponsored evening social gathering session with a CFS sales manager. He was able to
illustrate to us why all of the changes that we had made
Topics included centrifugal partition and counter
with wine and hors d'oeuvres was appreciated in the previous two days affected the product the way
current chromatography as novel separation and enjoyed by all. Most of the speakers and a they did. In the afternoon we went for a visit to a
technologies, what is new in spray drying; high majority of the participants had flown in for the wholesale store called HANOS in the nearby city of
pressure processing as a non-thermal event. Venlo. It s old bulk-sized products for restaurant and
food service establishments. There were a variety of
pasteurization technology; ozone as a s anitizer The sponsors for the event were Alberta Natural HMR products including cheese, pasta, sauces, rice,
to replace chlorine and other conventional Health Agriculture Network, Agriculture & F ood sushi, meat products and sweet goods. It w as similar in
sanitizers; new developments in f ood packaging format to a warehouse store (i.e.COSTCO) in North
Council, Agriculture and Agri-Food Canada and America.
from active packaging, intelligent packaging, AVAC. The event was organized by the Food
retort pouches and trays and the new packaging Processing Development Division with On the final day we had the opportunity to visit Dalco
materials and shapes being developed and on assistance from the Business and Innovation Foods BV, a food manufacturer that manufactures
the market; the use of shock waves to tenderize private label value added food products. Most of their
Branch and Bio-Industrial Technologies
processing equipment is from CFS. Three
meat; and vacuum frying as a method for Division. manufacturing lines are available for production, they
dehydration. all involve marinating, forming & coating, frying &
cooking and freezing. Dalco utilizes both a F lowCook
oven and a CookStar oven from CFS. They
manufacture products such as chicken wings, breaded
formed meat (i.e. Schnitzel), meatballs and tray meals.
The tour was an excellent way to wrap up the visit
because we were able to see the CFS equipment
operating at f ull capacity.
We would like to thank all of the staff at CFS for all of
their hard work and outstanding hospitality that made
our visit an excellent one.
(From left to right) The Centre's Karen Erin,
Dr. Jimmy Yao and Dr. Kevin Swallow, Dr.
Leigh Gao, PEI Food Technology Centre and
I The Centre's Marek Gierus presenting Dr Peter Winterhalter, Technical University
\ his work on vacuum frying. of Braunschweig, Germany.
PHONE: [phone] FAX: [phone] WWW.AGRIC.GOV.AB.CA
NEW TO THE DIVISION
Myth Busting
MSG Facts and Fiction American Society for Experimental Biology
Jennifer Janz
Written by: Lorea Ladner (FASEB) an independent body of scientists to
review the available scientific data. The 1995
The use of monosodium glutamate has become Dr. Janz is t he most recent addition to the Sensory
report helps put the safety concerns into
controversial in the past 30 years because of perspective and reaffirmed the belief that MSG Evaluation Program, having joined the Food
reports of adverse reactions in p eople who have
and related substances are safe for most people Processing Development Centre staff in
eaten foods that contain MSG.
when eaten at customary levels. November after returning from a stint in New
Fiction: The following are some of t he reports key findings: ZUneiavlearsnidt y .a s a Postdoctoral Fellow at Massey
-According to the mythology, MSG is r esponsible
for over 30 different conditions or diseases - A n unknown percentage of the population may
react to MSG and develop symptom complex
Jennifer earned a B Sc in A nimal Science from the
ranging from sleep disorders to Alzheimer's to characterized by tingling, burning or numbing
partial paralysis. University of Manitoba before moving into an MSc
sensations, facial pressure, rapid heartbeat,
- It is responsible for the weight gain of the chest pain, headaches, nausea, drowsiness and program in Meat Science at the University of
population. weakness. Alberta. Working jointly between the U o f A a nd
- Manufacturers are using MSG to mask the - I n otherwise healthy MSG-intolerant people, the the Agriculture and Agri-Food Canada Lacombe
quality and flavor of inferior ingredients. Research Centre, and with funding from Alberta
MSG symptom complex tends to occur within 1
industry partners, Jen conducted research on
hour after eating 3 g o r more of MSG on an empty
- Statements made include “toxic”, “it h as a d rug-
stomach or without other food. Atypical serving of bison meat quality and shelf-life, studying the
like effect”, and “it t ricks your brain”. impact of a variety of postmortem carcass
Facts: glutamate-treated food contains less than 0.5 g
of MSG. A r eaction is most likely if t he MSG is treatments designed to enhance tenderness and
Glutamate is a common amino acid found in
eaten in a l arge quantity or in a l iquid, such as a eating quality. With continued collaboration
virtually all p rotein containing foods such as meat, clear soup. between the U of A a nd AAFC, Jen undertook
fish, milk and many vegetables. Tomatoes, Natural Sciences and Engineering Research
grapes, cheese and mushrooms contain high - Severe, poorly controlled asthma may be a
levels of naturally occurring free glutamates and predisposing medical condition for MSG Council (NSERC) - s ponsored doctoral research
in the area of muscle profiling and tenderness
are used for their flavorful qualities. Glutamate is symptom complex.
mapping while also completing the Applied
produced for use as a food ingredient by - N o evidence exists to suggest that dietary MSG
Sensory Science and Consumer Testing
fermentation of naturally occurring food
or glutamate contributes to Alzheimer's disease, Certificate Program from the University of
substances as molasses, sugar beets or tapioca
starch. sHculnertoisnisg,t o AnI'DsS c hdeomreenat,i a a cmoymoptlerxo,p h oir c a n yl a ottehraelr California, Davis, stimulating an interest in
multivariate statistical techniques for analysis of
Glutamate is an essential link in human long-term or chronic diseases.
metabolism and the human body produces and - T here is no scientific evidence that the levels of sensory data. The primary focus of Jen's
postdoctoral work in New Zealand was the
contains about two kilograms of glutamate in glutamate in hydrolyzed proteins cause
organs and tissues. The average person adverse effects or that other manufactured manipulation of fatty acid profile, nutrient content,
and eating quality of pork (yes, pork not lamb!)
consumes about 1 0 g rams of bound and one gram glutamate has effects different from glutamate
of free glutamate from daily meals. The human normally found in f oods. through a s eries of dietary interventions.
body creates about 50 grams of free glutamate
daily. In contrast the added intake of g lutamate In Canada nutritional claims such as “no M.SG” or Jen is looking forward to ongoing training in the
“No MSG added” are considered misleading if t he area of flavour and texture profiling and to
through MSG amounts to a m ere 0.5 - 1 .5 g r ams other sources of free glutamates are present
per day. including hydrolyzed vegetable protein, soya assisting you with designing sensory evaluation
Monosodium Glutamate (MSG) is t he sodium salt sauce and autolysed yeast extracts or common protocols to meet your product development and
of g lutamate. It i s used as a f lavor enhancer in ingredients used in, f or example, a t omato based testing objectives.
savory foods. Because seasonings are added to
pasta sauce.
foods in such small quantities, Health Canada Contact Jen by phone at: (780) 980-4873 or by
considers them to be nutritionally insignificant. Internationally the Joint Expert Committee's, a email: [email protected]
scientific advisory board for the Food and
MSG provides no calories and therefore does not
Agriculture Organization and the World Health
contribute directly to weight gain.
Organization, safety review, placed MSG on the
Studies have shown that the body uses glutamate most favorable category for food additives, having
as a nerve impulse transmitter in the brain. This
no requirement for a specified “Acceptable Daily
led to concerns about abnormal function of the
Intake”. It i s a pproved for use in the US, Europe,
glutamate receptors leading to neurological Japan, and other Asian countries, South America,
diseases, and compounding the fears were Africa and Australia.
extreme studies where injections of g lutamate in Health Canada, The Glutamate Information
laboratory animals resulted in damage of nerve
Centre, Washington DC and the U. S. Food and
cells in t he brain.
Drug Administration, FDA Medical Bulletin,
In 1992 the FDA contracted the Federation of January 1 996, Volume 26, Number 1 .
FOOD PROCESSING DEVELOPMENT DIVISION, 6309 - 4 5 STREET, LEDUC, ALBERTA, CANADA T9E 7C5