Temperature and shelf life

In ebook "Recent developments in high pressure processing of foods" fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit.

130p coduathanh1122 27-03-2024 2 1   Download

Ebook "Vacuum drying for extending food shelf-life" is based on scientific articles published from the 1940s to the present, and is divided into five chapters: the first is an introduction to the use of vacuum in food processes; the second, third and fourth comprise advances on the most relevant vacuum drying techniques applied to food, namely conventional vacuum drying, freeze-drying and microwave-vacuum drying and the fifth deals with studies where vacuum drying techniques were compared to other drying techniques in terms of quality and/or engineering aspects.

81p nhanphanguyet 28-01-2024 4 2   Download

Mango fruit plays an important economic role in Côte d’Ivoire as the third major exported fruit after banana and pineapple. The main issue of the mango value chain in Côte d’Ivoire is linked to poor agricultural practices and postharvest losses due to climateric characteristics of the fruit. The aim of this study was to investigate the efficiency of bioactive edible coating made of garlic extract and cassava starch as a novel approach to enhance the postharvest quality and shelf-life of Keitt mango fruit.

8p viisac 23-09-2023 2 0   Download

In the world, almost all chicken meat is used in chilled or frozen meat to ensure quality and food hygiene and safety, but in Vietnam, the habit of using hot chicken meat is still quite common (do not lower the carcass temperature after slaughter, in storing, transporting or consuming), leading to a very high risk of food poisoning from this raw material.

9p viwhitewolf 11-07-2023 7 4   Download

Button mushrooms are highly perishable in nature because of its high moisture content about (85-90%) hence starts deteriorating immediately within a day after harvest. So as to increase its shelf life three different samples of Button Mushroom Slices viz. untreated, blanched and optimized osmosed samples were taken for drying experiment at each level of drying air temperature (50, 60 and 70oC). Drying of osmosed Button Mushroom slices at 70oC drying air temperature provided shortest drying time to produce best quality dried product as compared to blanched and untreated Button Mushroom samples.

10p chauchaungayxua12 29-07-2021 9 1   Download

The present investigation entitled, “Studies on extending the shelf life of Fig (Ficus Carica L.) fruits Cv. Poona Fig” was conducted at Department of Horticulture, Late Shri Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M.S., India during the year 2014-15. The experiment was conducted in Factorial Completely Randomized Design (FCRD) with six pre-harvest treatments and two storage conditions. The treatments were replicated three times...

7p chauchaungayxua10 19-03-2021 14 2   Download

India is the most popular country for the production of poultry eggs which lead to the problem with the disposal off spent hens. Utilization of such spent hen meat is a big challenge to modify into potential palatable value-added products. The present study was carried out to study the shelf life of spent hen meat papad stored at ambient temperature.

9p chauchaungayxua10 19-03-2021 16 2   Download

Syphilis is a sexually transmitted disease (STD), caused by Treponema pallidum. It not only has significant implications on public health but also facilitates the acquisition of other STDs such as HIV infection as well as complicates pregnancy related outcomes. Maternal syphilis is associated with stillbirths and spontaneous abortions in number of cases. Diagnosis of syphilis is dependent on antibody detection by non treponemal/ cardiolipin (screening test) and treponemal tests (confirmatory tests).

5p cothumenhmong9 18-01-2021 15 1   Download

In view of this, the present study was envisaged to study the effect of different precooling and storage temperatures on shelf life of mango cv. Alphonso.

11p cothumenhmong9 18-01-2021 9 2   Download

Investigation was carried out on the influence of two different preservatives viz. Sodium benzoate and Potassium sorbate (0.1%and 0.2%, respectively on the basis of finished product) on chemical, microbiological and sensory changes in Kheer packed in plastic cups and stored at ambient (300C) and commercial refrigeration 70C.

5p caygaocaolon8 07-11-2020 22 1   Download

The present study was conducted to study the effect of sodium salts and shrink film tray packaging on extending the shelf life and quality of Kinnow fruits at low temperature storage.

7p angicungduoc8 07-11-2020 16 1   Download

The aim of this research is focused on the assessment and monitoring of physicochemical parameters and organoleptic quality of apricot jam during storage.

7p angicungduoc8 07-11-2020 7 1   Download

The present investigation was carried out with five different packaging material T1 (LDPE), T2 (HDPE), T3 (Shrink), T4 and T5 (Cling) for increasing the shelf life of sapota at different temperature and ambient temperature. The effect of packaging material on physiological loss in weight, decay loss, pulp: peel ratio, fruit length, fruit width, and fruit shape index, specific gravity was observed.

7p nguathienthan8 20-10-2020 13 2   Download

An investigation was conducted at post-harvest laboratory, Department of Horticulture, Lovely Professional University, Punjab during the academic year 2016-17 to study the effect of various packaging materials on fruit quality and shelf life of Kinnow.

10p nguathienthan8 20-10-2020 11 2   Download

In this study, plums were coated with lac based (2:3), SemperfreshTM (1:3), vegetable wax (1:5) and water dip (control) just after harvest on field as on-farm treatment and after transportation to the lab as off-farm treatment. After coating, the fruits were packed in punnets and stored under cold storage conditions (2 ± 1°C) at 90–92% relative humidity.

9p nguaconbaynhay8 13-10-2020 11 2   Download

The main purpose of the study was to investigate the effect of solution on the shelf life and quality of pineapple slices and development of high quality dehydrated pineapple products. Pineapples collected from local market cut into 6, 8, 10 and 12 mm slices. Solution effect was assessed using honey, sugar solution. The osmosis samples were dried in a mechanical drier at 55-60°C temperature till the fruits reached the desired moisture content and product quality.

7p chauchaungayxua8 03-10-2020 8 2   Download

In the present study a total of ten Rhizobial bacterial isolates collected from different sources. These cultures were studied morphologically and biochemically for purity confirmation. The screening test results revealed that, among all Rhizobial isolates, GNR-1 showed best plant growth promoting abilities in in-vitro conditions.

7p chauchaungayxua8 03-10-2020 5 1   Download

Respiration rate, sensory attributes, change in color, physiological loss in weight, chlorophyll and beta - carotene content and microbial loads were determined during storage of mint leaves at 10 and 27ᵒC to find an optimal gas composition to extend the shelf life. The Low Density Poly Ethylene (LDPE) bags with a thickness of 152 µ which recorded the lowest permeability to oxygen (1067 ml/m2 /day) was selected and used for packaging mint leaves.

17p quenchua8 29-09-2020 5 0   Download

Department of Processing and Food Engineering, College of Agricultural Engineering, Raichur, University of Agricultural Sciences Raichur, India The effect of temperature history on milk sample was monitored by TTIs was investigated. The mathematical model for TTI has been simulated, which expressed the relationship of the colour advancement of TTI's with different temperature during the storage days. The good correlation (R=0.95) was found between the lnk versus RT-1 of the time-temperature indicators. From the investigation, resulted that activation energy of milk sample Ea is 28.7 kJ.

7p caygaocaolon7 18-09-2020 19 1   Download

The present study was conducted to evaluate the shelf life of chicken samosa prepared using broiler chicken (aged 8 weeks). The recipe for chicken samosa was standardized and the product was packed in LDPE under vacuum (VP) and aerobic (AP) packaging conditions and stored at 4±1°C.Physico-chemical, microbiological and sensory evaluation was studied on 1, 3 and 6 days of storage.

6p cothumenhmong7 09-09-2020 8 1   Download