PURPOSE: To compare (1) fluid, food and nutrient intake obtained with a paper versus an online version of a 7-day food record and (2) user’s acceptability of both versions of the food record. METHODS: A cross-over study was carried out in 2010 in France. A total of 246 participants aged 18–60 years reported their food and fluid intake using both versions of the 7-day food record, separated by a 7- to 14-day washout period. To help participants in estimating consumed portions, both versions of the food record were supported by a photographic booklet of standard portions and containers. At the end of the study protocol, participants completed a questionnaire designed to assess the acceptability of the two questionnaires. RESULTS: The reported water intake of fluids was significantly higher with the online version compared with the paper version (respectively 1348 ± 36 and 1219 ± 34 mL/day, p < 0.0001). No difference was found between methods in terms of energy intake and the consumption of most food categories, macro- and micronutrients. Furthermore, 77 % of the participants preferred the online method to the paper version. CONCLUSIONS: Fluid intake, but not food intake, reported with the online 7-day food record was higher in comparison with the paper version. In addition, the online version was preferred by users. In population surveys, the online record is therefore a relevant alternative, and even a preferred alternative in the case of fluid intake, to the paper record.

There has been developed a two-stage method for cooling jars with preserved food after sterilization. The first stage comprises cooling preserves up to t 75-80 deg. C in the air flow, the air velocities being 2.75, 3.7, 4.8, and 5.8 m/sec. The time of cooling reduced as the air velocity increases to be 11, 9, 8.5 and 8 min, respectively. The average speed of cooling gradually increases from 1.82 deg. C/min to 2.5 deg. C/min. The second stage comprises continuing cooling to apply a water film of 60-65 deg. C to the jar surface at 5-10 sec interval. During the process a jar is with a certain frequency is overturned down from the bottom to the cap. The average speed of cooling product is 3.33 deg. C/min at cooling air velocity of 2.75 m/sec and it is gradually increasing to reach 5.4 deg. C/min. Experimentally range of optimum cooling air velocities has been determined to be 4.8-5.8 m/sec, cooling time being decreased by 0.6 min only. A mathematical model has been has been developed describing the two-stage air and water vaporizing cooling time of stewed fruit jars depending on some factors. Relative error in comparing target values with experimental values did not exceed 8%. The developed method is recommended to be used at food canning industry enterprises and for designing continuously operating devices. | Разработан двухэтапный способ охлаждения банок с консервированными продуктами после стерилизации. На первом этапе (до t 75-80 град. С) охлаждение консервов производят в потоке атмосферного воздуха при различных скоростях охлаждающего воздуха – 2,75; 3,7; 4,8 и 5,8 м/с. Продолжительность охлаждения с увеличением скорости охлаждающего воздуха снижается и составляет соответственно 11,0; 9,0; 8,5 и 8,0 мин. При этом средняя скорость охлаждения продукта постепенно увеличивается с 1,82 град. С/м до 2,5 град. С/мин. На втором этапе охлаждение продолжается с нанесением на поверхность банки водяной пленки температурой 60-65 град. С с интервалом 5-10 с, при этом в процессе охлаждения банку с определенной частотой переворачивают с донышка на крышку. Средняя скорость охлаждения продукта составляет 3,33 град. С/мин при скорости охлаждающего воздуха 2,75 м/с и постепенно увеличивается, достигая 5,4 град. С/мин. Экспериментально определен интервал оптимальных скоростей охлаждающего воздуха (4,8-5,8 м/с), при котором продолжительность процесса охлаждения сокращается всего на 0,6 мин. Составлена математическая модель, описывающая продолжительность двухэтапного воздушно-водоиспарительного охлаждения банок с компотами в зависимости от ряда факторов. Относительная погрешность при сопоставлении расчетных значений с опытными не превышала 8%. Разработанный способ рекомендуется для применения на предприятиях консервной промышленности и при проектировании аппаратов непрерывного действия.