The "food powders should be added from as low a position as possible to control redispersion. Among the properties, dispersibility can be a useful tool for simulating the dispersal distance and hygienic control of food powders. This could help reduce the risk of cross-contact due to unintentionally dispersed food allergens.
Journal of Engineering
https://www.sciencedirect.com/science/article/pii/S0260877425003826?via%3Dihub
Analysis of dispersal characteristics of five food powders for avoiding unintentional food allergen cross-contact during food processing
ABSTRACT
When using allergenic food powders, unintentional cross-contact of food powders potentially occurs due to their dispersibility. This study compared the dispersibility of five food powders—skim milk, infant formula, wheat flour, buckwheat flour, and soybean flour—to identify the parameters for improving the hygienic control of cross-contact. In a drop-dispersal experiment, 50 g of each food powder was dropped from a height of 1.2 m and allowed to settle for 5 min. Using immunochromatography and enzyme-linked immunosorbent assay, each dispersed food powder was detected in order of higher distance from dropping point: skim milk and buckwheat flour, infant formula, wheat flour, and soybean flour. To clarify the cause of the differences, the dispersed food particles were visualized using laser irradiation in the drop-dispersal experiment. The powder properties were also analyzed. The results showed that skim milk, buckwheat flour, infant formula, and wheat flour rose due to redispersion until reaching near the starting position of the fall. Subsequently, they became a cloud of particles on the experimental table and diffused into the surrounding area. Contrarily, for soybean flour, no rise due to redispersion after dropping and no diffusion to the surrounding area could be confirmed. Thus, food powders should be added from as low a position as possible to control redispersion. Among the properties, dispersibility can be a useful tool for simulating the dispersal distance and hygienic control of food powders. This could help reduce the risk of cross-contact due to unintentionally dispersed food allergens.
https://www.sciencedirect.com/science/article/pii/S0260877425003826?via%3Dihub
Analysis of dispersal characteristics of five food powders for avoiding unintentional food allergen cross-contact during food processing
ABSTRACT
When using allergenic food powders, unintentional cross-contact of food powders potentially occurs due to their dispersibility. This study compared the dispersibility of five food powders—skim milk, infant formula, wheat flour, buckwheat flour, and soybean flour—to identify the parameters for improving the hygienic control of cross-contact. In a drop-dispersal experiment, 50 g of each food powder was dropped from a height of 1.2 m and allowed to settle for 5 min. Using immunochromatography and enzyme-linked immunosorbent assay, each dispersed food powder was detected in order of higher distance from dropping point: skim milk and buckwheat flour, infant formula, wheat flour, and soybean flour. To clarify the cause of the differences, the dispersed food particles were visualized using laser irradiation in the drop-dispersal experiment. The powder properties were also analyzed. The results showed that skim milk, buckwheat flour, infant formula, and wheat flour rose due to redispersion until reaching near the starting position of the fall. Subsequently, they became a cloud of particles on the experimental table and diffused into the surrounding area. Contrarily, for soybean flour, no rise due to redispersion after dropping and no diffusion to the surrounding area could be confirmed. Thus, food powders should be added from as low a position as possible to control redispersion. Among the properties, dispersibility can be a useful tool for simulating the dispersal distance and hygienic control of food powders. This could help reduce the risk of cross-contact due to unintentionally dispersed food allergens.
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