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Vacuum packaging

Xem 1-15 trên 15 kết quả Vacuum packaging
  • In ebook "Experiments in unit operations and processing of foods" chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product. The book will cover many different unit operations as they apply to food processing.

    pdf192p manmanthanhla0201 27-02-2024 1 1   Download

  • Ebook "Foodborne microbial pathogens: Mechanisms and pathogenesis" covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustrations. The book is an essential resource for food microbiology graduate or undergraduate students, microbiology professionals, and academicians involved in food microbiology, food safety, and food defense-related research or teaching.

    pdf290p manmanthanhla0201 27-02-2024 2 1   Download

  • In this paper, the analytical method has been calculated 3-D diffuse vacuum arcs with an axial magnetic field using a commercial FEM package, ANSYS. The vacuum arc has been modeled with the sequential coupling method of two different fields, which are on the electromagnetic force.

    pdf4p vimarillynhewson 02-01-2024 4 3   Download

  • The objective of the study was to evaluate the quality and frozen storage shelf life of chicken patties incorporated with functional ingredients like dried apricots and dried citrus fruit residue. Dried apricots (2%) and dried citrus fruit residue (1%) were incorporated in chicken patties, which were packed (conventionally and under vacuum) in LDPE and PP/PE co-extruded laminate bags and frozen stored (-20±2°C) for two months.

    pdf13p nguaconbaynhay10 22-01-2021 10 0   Download

  • The study was conducted to find out the effect of storage conditions and packaging on sensory evaluation of rice. Rice grains were stored in different packaging materials viz., vacuum packed bags (C1), polythene bags (C2), cloth bags (C3) and gunny bags (C4) stored at room temperature (25 ± 2º C) and cold storage (4 ± 1º C) for a period of 18 months.

    pdf12p gaocaolon9 22-12-2020 26 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.

    pdf6p cothumenhmong7 09-09-2020 6 0   Download

  • The present study was conducted to compare the quality of vacuum packed superchilled (- 1.5 to -2.5ºC) chicken breast with the chilled and frozen chicken breast at 24 h of storage. The result showed improvement in moisture content of superchilled meat with reduction in protein content as compared to fresh meat. There were no significant difference (P>0.05) in fat content of treated samples. The pH and WHC % showed no significant effect of cooling treatments. The ERV was good in treated samples except in chilled samples wherein it was decreased significantly.

    pdf9p nguaconbaynhay6 24-06-2020 9 0   Download

  • Oranges were sanitized, dried, peeled, segmented and then dipped in citric acid solution (food grade) at 2% (w/v). Citric acid treated and untreated orange segments were packed with different packaging materials i.e., LDPE, PP and PVC pouches under three different gas compositions i.e., Gas composition 1 (G1: 8% O2 + 15% CO2 + 77% N2); Gas composition 2 (G2: 5% O2 + 10% CO2 + 85% N2); Gas composition 3 (G3: 3% O2 + 5% CO2 + 92% N2) using advanced vacuum packaging machine. After packaging, the sealed covers and control samples of orange segments were immediately stored at 50C.

    pdf10p nguaconbaynhay6 24-06-2020 14 1   Download

  • Minimal processing potatoes have some undesirable physiological consequences like enzymatic browning on cut surfaces. Storability is limited due to enzyme catalyzed browning reaction. The enzymatic action varies depending upon the cube size, different gauges of polythene and vacuum packaging. The aim this work was to study the effect of cube size, polythene gauge and vacuum on Physical characteristics of minimally processed potato.

    pdf5p quenchua6 15-06-2020 7 0   Download

  • Studies were carried out to find out the influence of different packaging materials on the seed quality parameters of chickpea. Freshly harvested and fully matured chickpea grains (cv. GJG-3) were cleaned, sorted, graded and dried up to 7.6 % (w.b.) moisture content for safe storage. The dried grains were packed in different packaging materials viz.

    pdf10p quenchua6 15-06-2020 18 1   Download

  • The study of sensory parameters for stored samples of Bengal gram, gram dhal and gram flour in different were observed at every interval of 30 days. Samples were kept in laminated LDPE bags under different packaging conditions i.e. vacuum packaging, modified atmosphere packaging and ambient conditions for 120 days. The effect of packaging on the sensory parameters of stored samples viz., colour, appearance, flavor, texture, taste and overall acceptability were found by 9 point Hedonic Scale.

    pdf6p gaocaolon5 14-06-2020 21 0   Download

  • For fulfilling present national and international barriers regarding the use of chemical food additives in food processing and preservation, exploration for biological and plant derived food additives have also remarkably increased. So present study was imagined with the purposes to check the shelf life of goat meat patties incorporating with Amla fruits extract and Amla seed coat extract as natural preservatives and to assess their effect on physicochemical and sensory attributes of the product under vacuum packaged refrigerated (4±1oC) storage.

    pdf13p trinhthamhodang5 16-05-2020 11 0   Download

  • The cured tubers of variety Kufri Chipsona-4 were subjected to the sprout inhibiting treatment viz., hot water dip treatment (57.5±0.1 oC for 20 min) along with control and were packed in nylon mesh bags, MAP (modified atmosphere packaging) and vacuum packaging. The tubers were stored for 5 weeks at room temperature conditions (32±2oC; RH ~90%)and sampled at 7- day interval. A progressive increase in decay loss and shriveling of potato tubers was observed during storage. Hot water dip treated tubers showed significantly lower decay loss and shriveling than untreated tubers.

    pdf7p caygaocaolon3 09-03-2020 10 0   Download

  • This study examines the chemical and microbiological changes and the sensory attributes of black tiger shrimp (Penaeus monodon) when stored at the temperature of 0 ºC. Sodium propionate and sodium lactate were used to treat shrimps before storage. Vacuum packaging was also carefully investigated.

    pdf10p vithomasedison2711 14-08-2019 12 1   Download

  • The objective of this study was to investigate the effects of different ascorbic acid (AA) concentrations of 0.25% and 0.50% as well as different packaging methods (i.e. air packaging and vacuum packaging methods) on lipid oxidation of cobia fillets during frozen storage at -25 ± 2 °C for 8 weeks.

    pdf7p vidanh27 08-12-2018 32 0   Download

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