bFuzzy logic-based approach for porcine DNA determination in meat products.

Ensuring halal food integrity requires detecting porcine DNA, as contamination may occur during processing despite the use of halal-certified ingredients. This study presents a fuzzy logic (FL) framework to determine the presence of porcine DNA in processed meat by analyzing cycle threshold (Ct) values of four target genes: Cytochrome B, 18 s RNA, 12 s RNA, and D-loop mitochondria. The framework utilizes 12 fuzzy rules, 12 input functions, and 5 output functions, validated with 48 data points from laboratory and historical analyses.

Enhancing polytetrafluoroethylene (PTFE) coated film for food processing: Unveiling surface transformations through oxygenated plasma treatment and parameter optimization using response surface methodology.

Spray drying fruit juice powders poses challenges because sugars and organic acids with low molecular weight and a low glass transition temperature inherently cause stickiness. This study employed a hydrophobic polytetrafluoroethylene (PTFE) film to mimic the surface of the drying chamber wall. The Central Composite Design (CCD) using response surface methodology investigated the impact of power (X1, Watt) and the duration of oxygenated plasma treatment (X2, minutes) on substrate contact angle (°), reflecting surface hydrophobicity.

Determining food safety in canned food using fuzzy logic based on sulphur dioxide, benzoic acid and sorbic acid concentration.

Canned food market demand has arisen due to the higher need for instant and ready-to-eat food. Food preservatives are often added to canned and processed foods to prolong their shelf life and help to sustain the quality, taste, color, and food texture. However, excessive usage of such food preservatives can lead to various diseases and health issues including palpitations, allergies, and cancer.

Application of Artificial Intelligence in Food Industry-a Guideline.

Artificial intelligence (AI) has embodied the recent technology in the food industry over the past few decades due to the rising of food demands in line with the increasing of the world population. The capability of the said intelligent systems in various tasks such as food quality determination, control tools, classification of food, and prediction purposes has intensified their demand in the food industry. Therefore, this paper reviews those diverse applications in comparing their advantages, limitations, and formulations as a guideline for selecting the most appropriate methods in enhancing future AI- and food industry-related developments.

Species-specific identification of porcine blood plasma in heat-treated chicken meatballs.

This study was conducted to detect the presence of chicken and porcine DNA in meatballs using mitochondria DNA (mtDNA) of cytochrome (cyt b) and nuclear DNA (nDNA) short interspersed nuclear element (SINE) species-specific primers, respectively. While, the mtDNA primers targeted transfer RNA-ATP8 (tRNA-ATP8) gene was used for 1 and 5% (w/w) chicken meatball spiked with commercial porcine blood plasm. Chicken meatballs spiked with 1% and 5% (v/w) fresh and commercial porcine blood plasma, respectively were prepared and heat-treated using five (n = 5) cooking methods: boiling, pan-frying, roasting, microwaving and autoclaving.