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Vacuum packed
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This article intends to investigate traditional food preservation methods, as well as their methodical thoughtful, and to propose scientific solutions based on the facts gained. Food preservation is an action or method for preserving foods at the chosen quality level. Several innovative conservation methods are being established to meet contemporary needs for costeffective preservation as well as user fulfillment in terms of wellbeing, nutrition, and sensory perception.
10p
viisac
23-09-2023
6
1
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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.
13p
nguaconbaynhay10
22-01-2021
12
1
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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.
12p
gaocaolon9
22-12-2020
29
2
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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
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Quality of Vacuum packed tilapia (Oreochromis mossambicus) fillet was assessed by biochemical, microbiological and sensory parameters during storage at refrigerated temperature (3 ± 1o c). The tilapia fillet was air packed and vacuum packed in nylon laminated polyethylene pouches was treated with sodium acetate at level of 1.5% concentration.
10p
nguaconbaynhay7
15-08-2020
14
1
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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.
9p
nguaconbaynhay6
24-06-2020
10
0
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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.
10p
nguaconbaynhay6
24-06-2020
19
1
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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.
10p
quenchua6
15-06-2020
20
2
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The studies were carried out to evaluate the biochemical changes in the groundnut seeds stored in different locations, storage conditions and containers during 12 months of storage. Result from the study indicated that the Bagalkot produced seeds stored in cold storage conditions and packed in vacuum pack maintained higher seed quality parameters viz., higher oil content (47.78 %), protein content (31.19 %) and lower lipase (0.53 µ moles min-1 ) and protease activity (0.
9p
nguaconbaynhay5
16-05-2020
12
0
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The study was carried out to develop the shelf stable barbecued chicken treated with multihurdles, humectant (HG) - Glycerol, acidulants (AL) viz. lactic acid (LA) and gluconodelta-lactone (GDL) and irradiation and to compared the shelf life at ambient temperature of the vacuum packed developed product with that of control. In experiment there were four different combinations used i.e. C1-Control 1 (without hurdles), C2-Control 2 (2% HG), T1-(C2 + 0.2%LA + 0.2%GDL + Non-irradiated) and T2-(C2 + 0.2%LA + 0.2%GDL + Irradiated).
12p
cothumenhmong4
23-03-2020
15
4
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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.
7p
caygaocaolon3
09-03-2020
14
0
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In the present study, changes in compositional, physico-chemical, sensory and microbial properties of reduced-fat paneer (RFP) vacuum packed in laminated pouches was evaluated for its shelf-life at refrigerated temperature (7±1°C). Control paneer (CP) was prepared from standardized milk (4.5% fat/8.5% MSNF). The sensory characteristics, acidity (% LA), free fatty acid (% oleic acid), tyrosine content (mg/100g), textural properties and microbial quality (standard plate count, yeast and mold count and coliform count) of stored samples viz.
16p
chauchaungayxua3
07-02-2020
21
0
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The lab experiment was laid out with completely randomised block design to study the effect of different seed packing materials with silica gel and vacuum packing on seed longevity of onion variety Arka Kalyan with three replications for twelve months at Seed Testing and Research laboratory, Seed Unit, University of Agricultural Sciences, Raichur. The results showed that, the impervious containers recorded minimum seed deterioration compared to previous container (cloth bag).
12p
kethamoi2
14-12-2019
16
0
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Pediococcus pentosaceus Pep1 was isolated from vacuum-packed sausages and it was shown to produce a potentially novel antimicrobial agent active against several species of Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Staphylococcus, Enterococcus, Bacillus and Listeria, many of which are associated with food spoilage and health hazards of food origin.
11p
caplock2711
19-02-2019
22
0
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VACUUM DISTILLATION TOWER In order to further distill the residuum from the atmospheric tower at higher temperatures, reduced pressure is required to prevent thermal cracking. The process takes place in one vacuum distillation tower. The principles of vacuum distillation resemble those of fractional distillation and, except that larger-diameter columns are used to maintain comparable vapor velocities at the reduced pressures, the equipment is also similar.
6p
vitconsieuquay
19-08-2011
300
140
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