Population dynamics of Tribolium castaneum (Coleoptera: Tenebrionidae) in wheat and in wheat mixed with cracked wheat held in different types of containers

The population dynamics of Tribolium castaneum (Herbst), red flour beetle, was studied at 30 °C using long vertical columns (LVCs) (150 mm diameter and 1,020 mm long) and shallow containers (SCs) (460 mm long, 660 mm wide, and 150 mm high), containing 14 kg of whole wheat or a diet made of whole wheat and cracked wheat in 19:1 ratio by mass. The moisture content of the wheat or mixed diet was 14.5% (wb). Every 4 wk and up to 24 wk the live and dead adults were counted in the SCs or in each section of the LVCs. Each LVC was separated into 10 equal sections before removing grain from the LVC. After counting, the grains were incubated at 30 °C and 70% RH for 4 wk, and emerged adults after re-incubation were counted as offspring. The adults and offspring were mainly concentrated in the top section of the LVCs, which could be due to higher mortality in the lower sections and preference of T. castaneum for the surface of grain bulk. The diet influenced the population, and the insects developed better in the cracked wheat-based diet. Greater surface area of the container increased the multiplication and/ or survival of T. castaneum and insects inside SCs with larger surface area and with cracked wheat-based diet, had quicker population increase rate and larger carrying capacity than LVCs.

Synergistic and antagonistic effects of temperature and moisture differences on movement and distribution of Cryptolestes ferrugineus (Coleoptera: Laemophloeidae) adults in horizontal columns of wheat

The distribution of insects in stored grain bulks is significantly influenced by temperature and moisture, or their gradients or differences. This study examined the movement and distribution of Cryptolestes ferrugineus (Stephens) adults under different combinations of temperature (5 or 10°C) and moisture differences (2.5 or 5 percentage point difference) in horizontal 1 m wheat columns in 24 h. Adults showed a nonoriented distribution in dry or damp wheat (less than 15% moisture content), while the distribution was partially biased in wet wheat (17.5% moisture content) due to slightly increased temperature or spoilage of the wet wheat in 1 replicate. Adults showed a positive response to warm and damp or wet wheat. Under any levels of temperature (5 or 10°C) and moisture differences (2.5 or 5 percentage points) in 24 h, about 75% of adults were recovered from moist wheat where insects were introduced. Adults equally preferred both moist cool grain and dry warm grain located at ± 0.25 m. However, the preference for dry warm grain was stronger than moist cool grain when the movement distance was 0.45 m. The sensing ability of adults and their preferences were not only determined by movement distance but also by the magnitude of temperature and moisture differences. Thus, the findings of the present study will help in better understanding adult response to realistic temperature and moisture distributions that commonly occur in storage structures and to develop stored grain ecosystems mathematical models.

Non-Destructive Assessment of Microstructural Changes in Kabuli Chickpeas during Storage

The potential of hyperspectral imaging (HSI) and synchrotron phase-contrast micro computed tomography (SR-µCT) was evaluated to determine changes in chickpea quality during storage. Chickpea samples were stored for 16 wk at different combinations of moisture contents (MC of 9%, 11%, 13%, and 15% wet basis) and temperatures (10 °C, 20 °C, and 30 °C). Hyperspectral imaging was utilized to investigate the overall quality deterioration, and SR-µCT was used to study the microstructural changes during storage. Principal component analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were used as multivariate data analysis approaches for HSI data. Principal component analysis successfully grouped the samples based on relative humidity (RH) and storage temperatures, and the PLS-DA classification also resulted in reliable accuracy (between 80 and 99%) for RH-based and temperature-based classification. The SR-µCT results revealed that microstructural changes in kernels (9% and 15% MC) were dominant at higher temperatures (above 20 °C) as compared to lower temperatures (10 °C) during storage due to accelerated spoilage at higher temperatures (above 20 °C). Chickpeas which had internal irregularities like cracked endosperm and air spaces before storage were spoiled at lower moisture from 8 wk of storage.

Quality Characterization of Fava Bean-Fortified Bread Using Hyperspectral Imaging

As the demand for alternative protein sources and nutritional improvement in baked goods grows, integrating legume-based ingredients, such as fava beans, into wheat flour presents an innovative alternative. This study investigates the potential of hyperspectral imaging (HSI) to predict the protein content (short-wave infrared (SWIR) range)) of fava bean-fortified bread and classify them based on their color characteristics (visible-near-infrared (Vis-NIR) range). Different multivariate analysis tools, such as principal component analysis (PCA), partial least square discriminant analysis (PLS-DA), and partial least square regression (PLSR), were utilized to assess the protein distribution and color quality parameters of bread samples. The result of the PLS-DA in the SWIR range yielded a classification accuracy of ˃99%, successfully classifying the samples based on their protein contents (low protein and high protein). The PLSR model showed an RMSEC of 0.086% and an RMSECV of 0.094%. Also, the external validation resulted in an RMSEP of 0.064%. The PLSR model possessed the capability to efficiently predict the protein content of the bread samples. The results suggest that HSI can be successfully used to classify bread samples based on their protein content and for the prediction of protein composition. Hyperspectral imaging can therefore be reliably implemented for the quality monitoring of baked goods in commercial bakeries.

Mapping biochemical and nutritional changes in durum wheat due to spoilage during storage

Synchrotron X-ray imaging and spectroscopy techniques were used for studying changes during post-harvest storage of food grains. Three varieties (AAC Spitfire, CDC Defy, and AAC Stronghold) of the Canada Western Amber Durum (CWAD) wheat class were stored for five weeks at 17 % moisture content (wb). Control (dry) and stored moistened seeds were analyzed for biochemical and nutritional changes using synchrotron bulk X-ray fluorescence spectroscopy (SR-XRF), X-ray fluorescence imaging (SR-XFI), and mid-infrared (mid-IR) spectroscopy at the Canadian Light Source (CLS), Saskatoon, SK. All varieties of durum wheat were spoiled at the end of five week, and AAC Spitfire and CDC Defy varieties were most affected in nutritional composition and their distribution than AAC Stronghold. Variable response to changes in biochemical and nutrition were found in all three spoiled varieties of the same durum wheat class.

Study of Microstructural, Nutritional, and Biochemical Changes in Hulled and Hulless Barley during Storage Using X-ray and Infrared Techniques

Four varieties of barley (Esma, AC Metacalf, Tradition, and AB Cattlelac), representing four Canadian barley classes, were stored at 17% moisture content (mc) for 8 week. Stored barely was characterized using synchrotron X-ray phase contrast microcomputed tomography, synchrotron X-ray fluorescence imaging, and mid-infrared spectroscopy at the Canadian Light Source, Saskatoon. The deterioration was observed in all the selected varieties of barley at the end of 8 week of storage. Changes due to spoilage over time were observed in the grain microstructure and its nutrient distribution and composition. This study underscores the critical importance of the initial condition of barley grain microstructure in determining its storage life, particularly under unfavorable conditions. The hulled barley varieties showed more deterioration in microstructure than the hulless varieties of barley, where a direct correlation between microstructural changes and alterations in nutritional content was found. All selected barley classes showed changes in the distribution of nutrients (Ca, Fe, K, Mn, Cu, and Zn), but the two-row AC Metcalf variety exhibited more substantial variations in their nutrient distribution (Zn and Mn) than the other three varieties during storage. The two-row class barley varieties showed more changes in biochemical components (protein, lipids, and carbohydrates) than the six-row class varieties.

Response of Cryptolestes ferrugineus (Coleoptera: Laemophloeidae) adults to small temperature (0-6 °C) and moisture (1%) differences in wheat

Insects respond to temperature and moisture and their differences or gradients in grain bulks, but how small these differences can be is unknown. Response of Cryptolestes ferrugineus (Stephens) adults to 0-6 °C temperature differences in 1 m wheat (12.5% moisture content, w.b.) columns was determined in 24 h. Similarly, the moisture response of the adults was determined in 1 m grain columns with a 1 percentage point difference in the wheat moisture content (12.5 and 13.5%) at 25 °C in 24 h. Adults were highly temperature and moisture sensitive and were able to respond to the lowest temperature difference of 1 °C and moisture difference of 1 percentage point within the wheat column. The temperature preference of the adults was confirmed with the recovery of about 78% of insects from the middle warmer sections of wheat at 25 or 30 °C when there was no temperature difference at other sections of the wheat columns. Irrespective of the temperature differences, on average of about 29% of adults moved towards the warmer end with the highest recovery of 47.3% observed at the temperature difference of 6 °C. The adult recovery from high-moisture locations decreased with an increase in distance away from the point of insect introduction (0.05-0.45 m). About 14% of adults moved to the furthest location of high-moisture ends (13.5% moisture content wheat) at 0.45 m. This study provided valuable insights for the development of mathematical models to predict 3D insect movement and distribution in storage grain bins.

Biology, Ecology, and Behavior of Rusty Grain Beetle (Cryptolestes ferrugineus (Stephens))

Cryptolestes ferrugineus, the rusty grain beetle, is a cosmopolitan pest that has adapted to cool and warm climates due to its unique biology, ecology, and behavior. The rusty grain beetle is a pest of high economic importance; hence, understanding their biology, ecology, and behavior could be useful in designing effective management strategies. An extensive literature survey was conducted using the databases Web of Science and Scopus. Information on country-wise publications from 1949 to 2023 on C. ferrugineus was provided, and a table illustrating the distribution of C. ferrugineus was also presented to demonstrate the global significance of C. ferrugineus. We overviewed their life stages, morphology, and factors influencing their biology, ecology, and behavior, such as refuge-seeking behavior, flight activity, mating behavior, interspecific interaction with other species, movement, and distribution. Mathematical models focusing on C. ferrugineus population dynamics and movement were also presented. In order to advance our knowledge on C. ferrugineus, the following possible avenues for future research were outlined: application of molecular markers and population genetic approaches to understand their evolutionary history; mechanisms responsible for adaptation and resistance to insecticide; interspecific interaction in storage facilities and wider landscapes; and identification of microbial roles in the ecology, behavior, and control of C. ferrugineus.

Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review

One of the most widely researched topics in the food industry is bread quality analysis. Different techniques have been developed to assess the quality characteristics of bakery products. However, in the last few decades, the advancement in sensor and computational technologies has increased the use of computer vision to analyze food quality (e.g., bakery products). Despite a large number of publications on the application of imaging methods in the bakery industry, comprehensive reviews detailing the use of conventional analytical techniques and imaging methods for the quality analysis of baked goods are limited. Therefore, this review aims to critically analyze the conventional methods and explore the potential of imaging techniques for the quality assessment of baked products. This review provides an in-depth assessment of the different conventional techniques used for the quality analysis of baked goods which include methods to record the physical characteristics of bread and analyze its quality, sensory-based methods, nutritional-based methods, and the use of dough rheological data for end-product quality prediction. Furthermore, an overview of the image processing stages is presented herein. We also discuss, comprehensively, the applications of imaging techniques for assessing the quality of bread and other baked goods. These applications include studying and predicting baked goods' quality characteristics (color, texture, size, and shape) and classifying them based on these features. The limitations of both conventional techniques (e.g., destructive, laborious, error-prone, and expensive) and imaging methods (e.g., illumination, humidity, and noise) and the future direction of the use of imaging methods for quality analysis of bakery products are discussed.

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

Bread is one of the most widely consumed foods in all regions of the world. Wheat flour being its principal ingredient is a cereal crop low in protein. The protein content of a whole grain of wheat is about 12–15% and is deficit in some essential amino acids, for example, lysine. Conversely, the protein and fibre contents of legume crops are between 20 and 35% and 15 and 35%, respectively, depending on the type and cultivar of the legume. The importance of protein-rich diets for the growth and development of body organs and tissues as well as the overall functionality of the body is significant. Thus, in the last two decades, there has been a greater interest in the studies on the utilization of legumes in bread production and how the incorporation impacts the quality characteristics of the bread and the breadmaking process. The addition of plant-based protein flours has been shown to produce an improved quality characteristic, especially the nutritional quality aspect of bread. The objective of this review is to synthesize and critically investigate the body of research on the impact of adding legume flours on the rheological attributes of dough and the quality and baking characteristics of bread.

Synchrotron tomography applications in agriculture and food sciences research: a review

Synchrotron imaging is widely used for research in many scientific disciplines. This article introduces the characteristics of synchrotron X-ray imaging and its applications in agriculture and food science research. The agriculture and food sector are a vast area that comprises of plants, seeds, animals, food and their products; soils with thriving microbial communities; and natural resources such as water, fertilizers, and organic matter. These entities have unique internal features, structures and compositions which differentiate them from each other in varieties, species, grades, and types. The use of a bright and tuneable monochromatic source of synchrotron imaging techniques enables researchers to study the internal features and compositions of plants, seeds, soil and food in a quick and non-destructive way to enhance their use, conservation and productivity. Synchrotron's different X-ray imaging techniques offer a wide domain of applications, which make them perfect to enhance the understanding of structures of raw and processed food products to promote food safety and security. Therefore, this paper summarizes the results of major experiments carried out with seeds, plants, soil, food and relevant areas of agricultural sciences with more emphasis on two synchrotron X-ray imaging techniques: absorption and phase-contrast imaging and computed tomography.

Effects of Insect Density, Movement Period, and Temperature on Three-Dimensional Movement and Distribution of Adult Cryptolestes ferrugineus (Coleoptera: Laemophloeidae)

Knowledge on three-dimensional (3D) movement and distribution of Cryptolestes ferrugineus (Stephens) (Coleoptera: Laemophloeidae) in grain bulks assists in the prediction of their distribution inside a bin. The following experiments were conducted to determine the 3D dispersal patterns of adult C. ferrugineus in wheat with 14.5% moisture content: 1) at various insect densities (0.35, 1.77 and 3.53 A/kg (adults/kg) at 20°C and in 24 h movement period; 2) in different movement periods (6, 24, and 72 h) at 20°C and 0.35 A/kg insect density; and 3) at different temperatures (20, 30 and 35°C) at 0.35 A/kg density in 24 h movement period. To create the densities of 0.35, 1.77, and 3.53 A/kg, 100, 500, and 1,000 adults were introduced in about 285 kg wheat, respectively. The 285 kg of wheat was kept in 343 mesh cubes, which in turn were packed in a wooden box. The introduced adults were counted at the end of the movement periods. Adult C. ferrugineus tended to move downward from the point of introduction, and then diffused throughout the grain bulk. The effects of insect densities, movement periods, and temperatures on the dispersion pattern of insects were similar in 1D columns, 2D chambers, and 3D grain bulk.

Movement and Distribution of Cryptolestes ferrugineus (Coleoptera: Laemophloeidae) Adults Under Different Temperature Differences in Different Lengths of Horizontal Grain Columns

Understanding insect movement and distribution is critical for developing an effective insect pest management protocol. Movement and distribution of adult Cryptolestes ferrugineus (Stephens) in response to nominal temperature differences of 5, 10, 15, and 20°C in 1- and 2-m horizontal columns filled with 12.5% moisture content wheat were studied in 24, 48, and 72 h of movement times. In the wheat columns without temperature differences, adults had a diffusion distribution pattern caused by their random movement. Adults showed bias movement to the warmer grain in wheat columns with temperature differences and preferred the warmer grain regardless of the magnitude of temperature differences in less than 24 h. Their distribution did not have significant differences among different movement times in 1- or 2-m columns. About 40% of adults moved to the warmer wheat located at 0.4 to 0.5 m in the 1 m column but did not move to the warmer wheat located at 0.9 to 1 m in the 2-m column. Therefore, length of grain column influenced detection of warmer grain by insects. Adults under different temperatures had a similar response as that under linear temperature gradients.

Three-dimensional Movement and Distribution of Cryptolestes ferrugineus (Coleoptera: Laemophloeidae) Adults in Stored Wheat Under Constant Temperatures and Moisture Contents

Understanding the movement and distribution of insects inside a grain bin is crucial to develop an effective stored grain management protocol. The three-dimensional movement and distribution of adult Cryptolestes ferrugineus (Stephens) at 20 and 30°C were determined in a 0.7 × 0.7 × 0.7 m3 (internal dimensions) wooden box filled with wheat of uniform moisture contents (12.5 ± 0.1%, 14.5 ± 0.1%, and 16.5 ± 0.1% wet basis). The wheat at a constant moisture content was filled into 343 mesh cubes (0.1 × 0.1 × 0.1 m3) and placed inside the wooden box. The center mesh cube in the box had one hundred adult insects introduced at the beginning of the movement. After 24 h, the 343 mesh cubes were removed from the wooden box in less than 45 min. Finally, the contents of each mesh cube were sieved, and the insects counted. Each experiment was replicated three times. A maximum of 17% of insects stayed at the introduced cube (center of the wooden box). About 50-88% of the introduced adults moved downward from the introduction location at the studied temperatures and moisture contents. This 24 h study showed that C. ferrugineus movements in three dimensions follow a diffusion pattern in the horizontal direction and move downward due to the 'drift' effect and geotaxis in the vertical direction.

Mathematical Modeling of Population Dynamics of Trogoderma granarium (Coleoptera: Dermistidae)

Khapra beetle, Trogoderma granarium Everts, is one of the economically important quarantine pests that mainly feeds on food grain and proteinaceous materials. Its total development time lasts approximately 40-45 d under favorable environmental conditions. Extreme temperatures, high relative humidity (RH), high larval densities, or low food quality can induce a larval diapause, where the insect can survive for up to a few years, occasionally feeding and molting. Ecological modeling is a helpful tool to study the population dynamics of biological systems. Physi-Biological age method is based on temperature-driven development rate, and factors such as RH and food quality were considered as multipliers. The objective of this study was to develop mathematical models to calculate the survival and development of adults, eggs, larvae, pupae, and oviposition and diapause under different environmental conditions such as temperature, RH, and food quality. Algorithms were developed to simulate the population dynamics for each day and coded in C++. The developed models were validated against the literature data and evaluated using linear regression, R2, and MSE. Population dynamics were simulated under Canadian grain storage conditions, and the developed models predicted that the diapausing larvae survived the extremely cold conditions found in Canadian grain. In contrast, other stages did not survive. The surviving larvae developed to pupae and adults, and females began laying eggs once the temperature became warmer in the grain bins.

Attractiveness of Male and Female Adults of Cryptolestes ferrugineus (Coleoptera: Laemophloeidae) to Conspecifics With and Without Grain

Whether stored-grain insects can communicate with each other inside stored-grain bulks is an important question for the development of pest management programs. Movements of the individual adults of Cryptolestes ferrugineus towards caged adult(s), in the presence or absence of wheat, were studied inside an apparatus (10 cm length), using an infrared camera. The numbers of the caged adults were 1, 20, or 50 of females or males, and 100 or 200 mixed-sex adults. Without grain, both males and females moved towards the caged single male, but not the caged single female. With grain, neither males nor females moved towards the caged single male or female. When 50 males were added to the cage, females did move significantly towards the caged males. There were trends for introduced males and females to move towards caged males at higher densities.

Mortality of Different Stages of Plodia interpunctella (Lepidoptera: Pyralidae) at Three Temperatures in Controlled Atmosphere of High Nitrogen

The lethal exposure time to controlled atmospheres of high nitrogen at stored grain temperatures is an important information for control of stored-product insects. The mortality of 1-d-old egg, 1-wk-old (first or second instar) larva, 3-wk-old (fourth or fifth instar) larva, and 1-d-old pupa of Plodia interpunctella (Hübner) was determined at 18 ± 1, 23 ± 1, and 28 ± 1°C in 98% N2 mixed with air. At 18°C, the lethal exposure times to achieve 100% mortality were 12.7 ± 0.7, 16.3 ± 0.3, 19.7 ± 0.7, and 14.7 ± 0.7 d for 1-d-old egg, 1-wk-old larva, 3-wk-old larva, and 1-d-old pupa, respectively. Temperature had significant effect on the lethal exposure time, and increase of the temperature significantly decreased the lethal exposure time. The order of the insect stages from the highest to lowest for LT50 values was follows: 3-wk-old larva > 1-wk-old larva > 1-d-old pupa ≥ 1-d-old egg. The minimum lethal exposure times required to kill all stages of P. interpunctella were about 20, 16, and 12 d at 18, 23, and 28°C, respectively.

Static and dynamic methods to determine adsorption isotherms of hemp seed (Cannabis sativa L.) with different percentages of dockage

Adsorption and desorption isotherms of hemp seeds with 0%, 5%, 10%, 15%, and 20% of dockage were determined using the salt solution static (SSS) method. The wet hemp seeds with 0% dockage were also dried at 30℃ with 50% RH, 35℃ with 30% and 50% RH, and 40℃ with 30% and 50% RH inside a thin-layer dryer (thin-layer dynamic method). The hemp seeds with different percentages of dockage showed hysteresis, and this hysteresis became more obvious with the decrease of temperature. At the same condition, the equilibrium moisture content of hemp seeds with 0% dockage was approximately 0.5 percent points lower than that of the hemp seeds with dockage. The best equation to fit the equilibrium moisture content data under constant temperature and RH was the modified GAB equation for both adsorption and desorption isotherms. The constant rate period of drying was observed for <0.75 hr when drying air RH was 30% or when drying air temperature was 40℃. The Henderson and Pabis model was the best model to fit the thin-layer drying data. The equilibrium moisture contents measured by the SSS method were lower than those measured by the thin-layer dynamic method when temperature was ≤35℃.

Chill-coma and Minimum Movement Temperatures of Stored-Product Beetles in Stored Wheat

The minimum temperature at which stored-product insects can move inside stored grain bulks with different grain moisture contents is not known. The movement of adults of four stored-product insects, Cryptolestes ferrugineus (Stephens), Tribolium castaneum (Herbst), Sitophilus oryzae (L.), and Sitophilus zeamais (Motschulsky), at low temperatures inside jars or bulks of wheat with 11.1 or 16.0% moisture content was measured. Spontaneous walking stops (SMh), CCT (no movement after shaken), and minimum movement (TMmin, caught in probe pitfall traps) temperatures were determined at stepped-decrease of temperature. The ranges of SMh, CCT, and TMmin temperatures of the four stored-products beetles were 4.0 to 9.0°C, 2.0 to 8.0°C, and 6.0 to 11.5°C, respectively. The TMmin was ∼3°C higher than the SMh for all the tested beetles. C. ferrugineus had the lowest SMh, CCT, and TMmin temperatures, whereas S. zeamais had the highest values of these determined temperatures. C. ferrugineus under a faster stepped-decrease of temperature had higher SMh, CCT, and TMmin temperatures than that under a slower stepped-decrease of temperature, while adults of T. castaneum were not influenced by the temperature decrease rate. The two species of Sitophilus did not survive to the end of the experiment at the faster stepped-decrease of temperature. Two grain moisture contents did not affect these determined temperatures for all tested species.

Models to predict mortality of Tribolium castaneum (Coleoptera: Tenebrionidae) exposed to elevated temperatures during structural heat treatments

Novel thermal death models were developed with certain assumptions, and these models were validated by using actual heat treatment data collected under laboratory conditions at constant temperatures over time and in commercial food-processing facilities where temperatures were dynamically changing over time. The predicted mortalities of both young larvae and adults of the red flour beetle, Tribolium castaneum (Herbst), were within 92-99% of actual measured insect mortalities. There was good concordance between predicted and observed mortalities of young larvae and adults of T. castaneum exposed to constant temperatures in laboratory growth chambers and at variable temperatures during structural heat treatments of commercial food-processing facilities. The models developed in this study can be used to determine effectiveness of structural heat treatments in killing young larvae and adults of T. castaneum and for characterizing insect thermotolerance.

Three-dimensional temporal and spatial distribution of adult Rhyzopertha dominica in stored wheat and corn under different temperatures, moisture contents, and adult densities

Three-dimensional temporal and spatial distributions of adult Rhyzopertha dominica (F.) at adult densities of 1.0, 5.0, and 10.0 adults per kg grain and at 20 +/- 1, 25 +/- 1, and 30 +/- 1 degrees C were determined in 1.5 t bins filled with wheat (Triticum aestivum L.) with 11.0 +/- 0.8, 13.0 +/- 0.6, and 15.0 +/- 0.5% moisture content (wet basis) or corn (Zea mays L.) with 13.0 +/- 0.2% moisture content (wet basis). At each of five sampled locations, grain was separated into three 15-kg vertical layers, and adult numbers in each layer were counted. Inside both corn and wheat, adults did not prefer any location in the same layer except at high introduced insect density in wheat. The adults were recovered from any layer of the corn and >12, 65, and 45% of adults were recovered in the bottom layer of the corn at 20, 25, and 30 degrees C; respectively. However, <1% of adults were recovered in the bottom layer of wheat. Numbers of adults correlated with those in adjacent locations in both vertical and horizontal directions, and the temporal continuous property existed in both wheat and corn. Adults had highly clumped distribution at any grain temperature and moisture content. This aggregation behavior decreased with the increase of adult density and redistribution speed. Grain type influenced their redistribution speed, and this resulted in the different redistribution patterns inside wheat and corn bulks. These characterized distribution patterns could be used to develop sampling plans and integrated pest management programs in stored grain bins.

Fabrication and optimization of a conducting polymer sensor array using stored grain model volatiles

During storage, grain can experience significant degradation in quality due to a variety of physical, chemical, and biological interactions. Most commonly, these losses are associated with insects or fungi. Continuous monitoring and an ability to differentiate between sources of spoilage are critical for rapid and effective intervention to minimize deterioration or losses. Therefore, there is a keen interest in developing a straightforward, cost-effective, and efficient method for monitoring of stored grain. Sensor arrays are currently used for classifying liquors, perfumes, and the quality of food products by mimicking the mammalian olfactory system. The use of this technology for monitoring of stored grain and identification of the source of spoilage is a new application, which has the potential for broad impact. The main focus of the work described herein is on the fabrication and optimization of a carbon black (CB) polymer sensor array to monitor stored grain model volatiles associated with insect secretions (benzene derivatives) and fungi (aliphatic hydrocarbon derivatives). Various methods of statistical analysis (RSD, PCA, LDA, t test) were used to select polymers for the array that were optimum for distinguishing between important compound classes (quinones, alcohols) and to minimize the sensitivity for other parameters such as humidity. The performance of the developed sensor array was satisfactory to demonstrate identification and separation of stored grain model volatiles at ambient conditions.

Nanotechnology for the Food and Bioprocessing Industries

Several complex set of engineering and scientific challenges in the food and bioprocessing industries for manufacturing high quality and safe food through efficient and sustainable means can be solved through nanotechnology. Bacteria identification and food quality monitoring using biosensors; intelligent, active, and smart food packaging systems; and nanoencapsulation of bioactive food compounds are few examples of emerging applications of nanotechnology for the food industry. We review the background about the potential of nanotechnology, provide an overview of the current and future applications of nanotechnology relevant to food and bioprocessing industry, and identify the societal implications for successful implementation of nanotechnology.

Determination of mortality of different life stages of Tribolium castaneum (Coleoptera: Tenebrionidae) in stored barley using microwaves

Barley, Hordeum vulgare L., one of the important crops in Canada, is used in malting, feed, and food industries. Disinfestation of barley using microwaves can be an alternative to chemical methods used to kill insects. A pilot-scale industrial microwave system operating at 2.45 MHz was used in this study to determine the mortality of life stages (egg, larva, pupa, and adult) of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae). Barley samples of 50 g each at 14, 16, and 18% moisture content (MC; wet basis) were infested with various life stages of T. castaneum and exposed to microwave energy at different power levels and exposure times, and the mortality of the insects was determined. The average temperature of the 14% MC sample exposed to 28 s at 0, 200, 300, 400, and 500 W were 27.4, 42.6, 53.7, 66.9, and 73.0 degrees C, respectively, and those exposed to 56 s at 0, 200, 300, and 400 W were 27.4, 57.3, 75.5, and 91.2 degrees C, respectively. A similar range of temperature was observed for 16 and 18% MC barley. Complete mortality of all life stages of T. castaneum can be achieved at a power level of 400 W and an exposure time of 56 s or at 500 W for 28 s. Among the life stages of T. castaneum, eggs were the most susceptible to microwave energy and adults were the least susceptible. There was no significant difference in the mortality of larvae and adults at 14, 16, and 18% MC, but the mortality was significantly different for eggs and pupae at different MCs. There was a significant increase in the mortality with an increase in power level or exposure time or both. Germination capacity of the seeds was decreased with an increase in power level or exposure time or both. Quality characteristics such as alpha-amylase, diastatic power, soluble protein, viscosity, and density of the barley malt treated at 500 W for 28 s were same as the control sample, whereas the samples treated at 400 W for 56 s were significantly lower.

On the diffusion constant of water in wheat

Diffusion-weighted magnetic resonance imaging (MRI) was used to obtain diffusion constants for water in the embryo and endosperm of wheat. Our experiments showed a significant difference between the diffusion constant for the two components. It was also shown that water diffusion in both the endosperm and embryo deviates from the typically observed Gaussian behavior in bulk fluids, showing a time-dependent diffusion constant. Diffusion constants for the embryo and endosperm were shown to differ by an order of magnitude. Using a model for restricted diffusion, information on the endosperm pore size and the embryo cell dimensions could be obtained.

Predicting survival of Escherichia coli O157:H7 in dry fermented sausage using artificial neural networks

The Canadian Food Inspection Agency required the meat industry to ensure Escherichia coli O157:H7 does not survive (experiences > or = 5 log CFU/g reduction) in dry fermented sausage (salami) during processing after a series of foodborne illness outbreaks resulting from this pathogenic bacterium occurred. The industry is in need of an effective technique like predictive modeling for estimating bacterial viability, because traditional microbiological enumeration is a time-consuming and laborious method. The accuracy and speed of artificial neural networks (ANNs) for this purpose is an attractive alternative (developed from predictive microbiology), especially for on-line processing in industry. Data from a study of interactive effects of different levels of pH, water activity, and the concentrations of allyl isothiocyanate at various times during sausage manufacture in reducing numbers of E. coli O157:H7 were collected. Data were used to develop predictive models using a general regression neural network (GRNN), a form of ANN, and a statistical linear polynomial regression technique. Both models were compared for their predictive error, using various statistical indices. GRNN predictions for training and test data sets had less serious errors when compared with the statistical model predictions. GRNN models were better and slightly better for training and test sets, respectively, than was the statistical model. Also, GRNN accurately predicted the level of allyl isothiocyanate required, ensuring a 5-log reduction, when an appropriate production set was created by interpolation. Because they are simple to generate, fast, and accurate, ANN models may be of value for industrial use in dry fermented sausage manufacture to reduce the hazard associated with E. coli O157:H7 in fresh beef and permit production of consistently safe products from this raw material.

Vertical movement of adult rusty grain beetles, Cryptolestes ferrugineus, in stored corn and wheat at uniform moisture content

Vertical movement and distribution of Cryptolestes ferrugineus (Coleoptera: Laemophloeidae) adults in stored wheat and corn were studied in small (0.1 x 0.1 x 1 m) and large (0.6 m diameter and 1.12 m high) columns. The adults were introduced at the top, middle, and bottom of the small columns with a uniform moisture content (wheat: 14.5 +/- 0.1%, corn 13.5 +/- 0.1%, 15.5 +/- 0.1%, and 17.5 +/- 0.1%) at 27.5 +/- 0.5 degrees C. When introduced at different locations, adults showed a similar distribution in stored grain bulk with a uniform temperature and moisture content of 14.5% for wheat or 15.5% for corn. Adults showed downward displacement over 24 h when corn moisture was lower than 15.5%, but they did not show downward displacement when moisture content was 17.5%. The upward or downward movement might partially be caused by a drift effect due to beetles sliding between seeds and the displacement of the adults might be the combined effect of walking and falling during their movement. The hydrophilic behavior plus the drift effect explain why the beetles had a faster downward dispersal in the 13.5% corn than in the 15.5% and 17.5% corn and a slight upward displacement in 17.5% corn because they were more active at the lower moisture contents. Adults had a similar movement and distribution in both the small and large wheat columns.

Movement of Tribolium castaneum (Coleoptera: Tenebrionidae) adults in response to temperature gradients in vertical and horizontal wheat and corn columns

The movement and redistribution of adult Tribolium castaneum (Herbst) in stored grain provide important information for detection of insect pests and for simulations of their distribution in grain bins. Movement and redistribution of T. castaneum adults in 1 or 6 d and in wheat or corn were determined in a 100 by 100 by 1000-mm acrylic box with a 10 degrees C/m temperature gradient (from 20 to 30 degrees C) or at a uniform temperature (20, 25, and 30 degrees C). In a vertical corn column with a uniform temperature, approximately 15 and 25% of adults moved to the top or bottom section in 6 d, respectively; and < 30% of adults were recovered in 1-d movement in the middle two sections where insects were initially introduced. In a horizontal or vertical wheat column, > 90% of the adults were recovered in the two middle sections where insects were introduced after 6 d. Adults responded to the temperature gradient and preferred the warmer areas in both wheat and corn. The slower movement in wheat is probably caused by the small granular space in bulk wheat than in bulk corn.

Movement and distribution of adult rusty grain beetle, Cryptolestes ferrugineus (Coleoptera: Laemophloeidae), in stored wheat in response to different temperature gradients and insect densities

The movement and distribution of adult Cryptolestes ferrugineus (Stephens) (Coleoptera: Laemophloeidae) in grain provide important information for detection of insect pests and for simulations of their distribution in grain bins. Adult movement and distribution were determined in 100 by 100 by 1000-mm wheat (14.5 +/- 0.2% moisture content) columns at four insect densities, three temperature gradients, and dynamic (changing) temperature conditions. Insect density was a minor factor influencing insect movement and distribution in grain columns with temperature gradients. Dispersal resulted in a uniform distribution at a higher insect density (higher than two adults per kilogram of wheat), and aggregation occurred at a low insect density. Adults wandered in the first 6 h after introduction, and there were fewer adults wandering in the vertical direction than in the horizontal direction. Adults moved faster in the vertical direction than in the horizontal direction, and the maximum speed of the movement was 6 m/d in the horizontal direction, and >10.8 m/d in the vertical direction through wheat. Adults could detect temperature gradients in <1 h and preferred warmer temperatures when they had a choice. Insect distribution in horizontal wheat columns at any temperature gradient was unstable for 24 h. Twenty-four hours after introduction, adults gradually overcame their positive geotactic behavior if the upper temperature was more biologically suitable or was not <27.5 degrees C. Adults responded faster to higher temperature gradients than to lower temperature gradients. There was a similar pattern of adult distribution in 144 h.

Cresol red thallium acetate sucrose inulin (CTSI) agar for the selective recovery of Carnobacterium spp

Carnobacterium spp. are commonly isolated from a variety of foods, especially from meats stored under anaerobic atmospheres at refrigeration temperatures, but the role of these organisms in the spoilage of meat and meat products is yet to be determined. Cresol Red Thallium Acetate Sucrose (CTAS) agar was developed as a selective medium for enumeration of carnobacteria, however problems such as poor recovery of Carnobacterium spp. and interference by other microorganisms have precluded its general use. The aim of this study was to improve CTAS agar by broadening its spectrum of selective recovery for carnobacteria while restricting the ability of interfering species to grow. Ten Carnobacterium spp. (five ATCC cultures and five isolates from fresh pork) and 20 other genera were used in testing the agar. A wider range of Carnobacterium spp. recovery was obtained by modifying concentrations of sucrose, manganese sulphate and thallium acetate. Additions of inulin and thiamine hydrochloride also improved growth response. The additions of vancomycin and Chrisin (nisin) eliminated interference from other microorganisms. A two-temperature incubation procedure was included to improve the characteristic growth of Carnobacterium spp. on the modified medium, identified as Cresol Red Thallium Sucrose Inulin (CTSI) agar. Lactic acid bacteria and Enterobacteriaceae were unable to grow on CTSI incubated aerobically. Growth of Carnobacterium spp. on CTSI yielded pink colonies, except for Cb. mobile, which formed gray colonies. In some instances, a red precipitate formed in the center of the colony. Yellowing and clearing of the growth medium was also frequently observed. Recovery of carnobacteria using CTSI was identical to that obtained with All Purpose Tween (APT) agar.

Review of centralized packaging systems for distribution of retail-ready meat

There is growing interest in centralized preparation of retail-ready meat cuts for distribution to widely dispersed retail stores due to the convenience of having high-quality ready-to-go products that are consistently provided to consumers at lower cost. Various centralized packaging techniques are described. Of all packaging techniques, master packaging is the most economical and shows promise for commercial application. Nevertheless, the master-packaging technique must be integrated with strict temperature control in a narrow range just above freezing (- 1.5 +/- 0.5 degrees C), good processing hygiene, and maintenance of a completely anoxic atmosphere in the package headspace throughout the distribution period to maximize storage life. Packaging using the CAPTECH process reduces the residual O2 present in the headspace to 300 ppm. Oxygen scavengers must be incorporated in the package to absorb the residual O2 and preserve the metmyoglobin reducing activity of meat tissues. Integration of all these technologies can provide a storage life of retail-ready meat up to 10 weeks in the master package followed by 3 days of retail display life. This extension of storage life is sufficient for transporting meat to distant markets.

Pulsed electric field processing of foods: a review

Use of pulsed electric fields (PEFs) for inactivation of microorganisms is one of the more promising nonthermal processing methods. Inactivation of microorganisms exposed to high-voltage PEFs is related to the electromechanical instability of the cell membrane. Electric field strength and treatment time are the two most important factors involved in PEF processing. Encouraging results are reported at the laboratory level, but scaling up to the industrial level escalates the cost of the command charging power supply and of the high-speed electrical switch. In this paper, we critically review the results of earlier experimental studies on PEFs and we suggest the future work that is required in this field. Inactivation tests in viscous foods and in liquid food containing particulates must be conducted. A successful continuous PEF processing system for industrial applications has yet to be designed. The high initial cost of setting up the PEF processing system is the major obstacle confronting those who would encourage the system's industrial application. Innovative developments in high-voltage pulse technology will reduce the cost of pulse generation and will make PEF processing competitive with thermal-processing methods.

Centralized packaging of retail meat cuts: a review

Centralized packaging of retail meat cuts is growing more popular because of its economies and potential to maintain quality, enhance safety, and extend the shelf life of fresh meat. Requirements for optimizing shelf life of centrally prepared retail cuts for periods up to 15 weeks are slightly different from those needed to extend the shelf life of fresh, chilled meat. Chilled meat primarily deteriorate at the cut or uncut muscle surface. In long-term storage, primal cuts are placed in an atmosphere saturated with carbon dioxide and containing very low residual oxygen. These cuts are held at -1.5+/-0.5 degrees C. When the meat is removed, it is fabricated into retail or food service cuts. New fresh surfaces are created in the process, revitalizing the meat's appearance. After being prepared for retail display, the meat normally has four more days of shelf life. Depending on the meat species, shelf life is usually limited by development of undesirable organoleptic changes, usually defects in color, which are independent of microbial presence. The microbes consist of a lactic acid bacterial population that maximizes under storage conditions at about 10(8) CFU/cm2 well before shelf life ends. Circumstances are different with centralized distribution of retail-ready fresh meat. The wholesale storage period following initial packaging of the retail cuts is about 20 to 30 days. Prepared products must withstand retail display for up to 2 days without further manipulation of package contents. Retail packages are simply moved from their storage container (usually a unit or overwrap containing a modified atmosphere) to retail display, where desirable meat color develops upon exposure to air. Three gas atmospheres have some potential to satisfy storage needs for centralized distribution of retail-ready packages: 100% CO2, 100% N2, or 70% N2 + 30% CO2. Shelf life is limited by undesirable changes in surfaces exposed at initial packaging, caused by growth of psychrotrophic bacteria. If 100% CO2 is used, these are all lactic acid bacteria (LAB). Therefore, initial bacterial numbers on the meat and storage temperature become critical to success. The most attractive storage option is 100% CO2 used at - 1.5 +/-0.5 degrees C. This review presents the reason for that recommendation, along with basic concepts of meat chemistry, a discussion of modified atmosphere packaging, meat microbiology, and current results with simulated centralized packaging of retail-ready meats.