Quality maintenance of minimally processed Chinese cabbage with low temperature and citric acid dip

1997 ◽  
Vol 75 (1) ◽  
pp. 31-36 ◽  
Author(s):  
Byeong Sam Kim ◽  
Andreas Klieber
Keyword(s):  
Citric Acid ◽  
Low Temperature ◽  
Chinese Cabbage ◽  
Minimally Processed ◽  
Quality Maintenance

scholarly journals PHYSICOCHEMICAL, SENSORIAL AND MICROBIOLOGICAL ANALYSIS OF MINIMALLY PROCESSED FRUITS OF PAPAYA AND PINEAPPLE

2021 ◽  
Vol 21 (No 1) ◽  
Author(s):  
Rizwana . ◽  
Ruchi Sharma ◽  
Eram Rao ◽  
Tanya Luva Swer ◽  
Aparna Agarwal
Keyword(s):  
Ascorbic Acid ◽  
Sodium Chloride ◽  
Citric Acid ◽  
Low Temperature ◽  
Acid Solution ◽  
Shelf Life ◽  
Microbiological Analysis ◽  
Citric Acid Solution ◽  
Minimally Processed ◽  
Fruit Samples

The current study intended to discover the storage/shelf life of papaya and pineapple, minimally processed fruits, based on their physicochemical, sensorial, and microbiological analysis. They were stored at low temperature at 4?C for 8 days. Methods: The papaya slices were dipped into 1000ppm citric acid solution and a solution of 150ppm ascorbic acid and 1000ppm citric acid. On other hand, pineapple slices were dipped into a solution of 1% sodium chloride and 1% calcium chloride and another solution of 150ppm ascorbic acid and 1000ppm citric acid. Both fruit samples were immersed into the respective solutions for around 2-3minutes. Results: From the results of treatments, it was revealed that the combination of 150ppm ascorbic acid and 1000ppm citric acid solution, in both the samples showed the best outcomes. Conclusion: It ultimately concludes that after this treatment the minimally processed papaya and pineapple can be stored effectively and safely in good conditions for 8 days at low temperature.

Low Temperature Direct Cu-Cu Immersion Bonding for 3D Integration

2009 ◽  
Vol 1156 ◽  
Author(s):  
Rahul Agarwal ◽  
Wouter Ruythooren
Keyword(s):  
Citric Acid ◽  
Low Temperature ◽  
Bonding Temperature ◽  
Atmospheric Condition ◽  
High Strength ◽  
Bonding Process ◽  
3D Integration ◽  
Temperature And Pressure ◽  
Low Temperature Bonding

AbstractHigh yielding and high strength Cu-Cu thermo-compression bonds have been obtained at temperatures as low as 175°C. Plated Cu bumps are used for bonding, without any surface planarization step or plasma treatment, and bonding is performed at atmospheric condition. In this work the 25μm diameter bumps are used at a bump pitch of 100μm and 40μm. Low temperature bonding is achieved by using immersion bonding in citric acid. Citric acid provides in-situ cleaning of the Cu surface during the bonding process. The daisy chain electrical bonding yield ranges from 84%-100% depending on the bonding temperature and pressure.

BROWNING OF MINIMALLY PROCESSED PINEAPPLE TREATED WITH CITRIC ACID

2011 ◽  
pp. 499-503 ◽  
Author(s):  
R. Nur Azlin ◽  
M.N. Latifah ◽  
M.T. Mohd Kamal ◽  
M. Habsah ◽  
R. Muhd Amin
Keyword(s):  
Citric Acid ◽  
Minimally Processed

Citric acid grafting onto polyurethane for the control of molecular interactions and water compatibility

2016 ◽  
Vol 48 (8) ◽  
pp. 691-710
Author(s):  
Yong-Chan Chung ◽  
Hyeryoung Yoon ◽  
Jae Won Choi ◽  
Byoung Chul Chun
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Citric Acid ◽  
Low Temperature ◽  
Molecular Interactions ◽  
Water Permeability ◽  
Enthalpy Change ◽  
Low Temperature Flexibility ◽  
Grafting Onto

Citric acid (CA) was used as a grafted group onto polyurethane (PU) to form a CA-grafted PU series, with a control PU series containing free CA prepared for comparison. With an increase in the CA content, the enthalpy change during the melting increased for the PU and CPU series, and the glass transition temperature increased with the increase in CA content for the PU series but not for the CPU series. The tensile strengths of the PU series sharply increased with the CA content, whereas those of the CPU series did not. The PU series demonstrated better low-temperature flexibility and water permeability than the unmodified PU.

Minimally processed papaya by vacuum osmotic dehydration (VOD) techniques / Papaya mínimamente procesada mediante técnicas de deshidratación osmótica al vacío (VOD)

1999 ◽  
Vol 5 (1) ◽  
pp. 41-49 ◽  
Author(s):  
M.S. Tapia ◽  
A. López-Malo ◽  
R. Consuegra ◽  
P. Corte ◽  
J. Welti-Chanes
Keyword(s):  
Citric Acid ◽  
Atmospheric Pressure ◽  
Osmotic Dehydration ◽  
Effective Porosity ◽  
Vacuum Impregnation ◽  
High Moisture ◽  
Minimally Processed ◽  
Citric Acid Concentration ◽  
Sucrose Solutions ◽  
Initial Process

The application of vacuum osmotic impregnation at constant temperature (25 °C) to obtain high moisture minimally processed papaya was evaluated. The fruit effective porosity was determined employing vacuum impregnation in isotonic sucrose solutions, obtaining values of around 3.4%. The fruit was submitted to vacuum osmotic dehydration (VOD) processes (60 mbar) in 60 °Brix sucrose syrups to depress a w from 0.99 to 0.98 (or less), always having a greater effectiveness than in the case of osmotic dehydration (OD) processes at atmospheric pressure. The use of a VOD initial process for different times, followed by the application of OD (called pulsed vacuum osmotic dehydration, PVOD, processes) had a greater effectiveness in depressing the aw than when only OD was applied in pro cesses up to 240 min. The pH reduction due to the addition of citric acid (2.5, 5.0 and 7.5%) to the sucrose syrup was more effective when applying VOD or PVOD processes. Minimally processed papaya ( aw 0.98, pH 3.5) could be obtained by applying VOD for only 10 min if the sucrose syrup had a citric acid concentration of 7.5%, or PVOD processes (VOD < 15 min and then OD < 45 min), em ploying concentrations of 2.5 and 5.0% of acid in the syrup.

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