Kinetics of sensory quality changes in soymilk during thermal processing, by parametric and non-parametric data analyses

2000 ◽  
Vol 80 (5) ◽  
pp. 595-600 ◽  
Author(s):  
Kin-Chor Kwok ◽  
Dov Basker ◽  
Keshavan Niranjan
Keyword(s):  
Thermal Processing ◽  
Sensory Quality ◽  
Quality Changes ◽  
Data Analyses ◽  
Parametric Data ◽  
Kinetics Of ◽  
Non Parametric

scholarly journals Kinetics of Quality Changes ofPangasiusFillets at Stable and Dynamic Temperatures, Simulating Downstream Cold Chain Conditions

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Nga Mai ◽  
Van Huynh
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Cold Chain ◽  
Quality Changes ◽  
Acceptable Limit ◽  
Chain Conditions ◽  
Supporting Tool ◽  
Kinetics Of ◽  
Microbiological Analyses

This study was about the quality changes ofPangasiusfillets during storage under simulated temperature conditions of downstream cold chain. Sensory, chemical, and microbiological analyses were conducted over storage time and bacterial growth was modelled. Sensory quality index (QI), at five stable (1, 4, 9, 15, and 19 ± 1°C) and three dynamic temperatures, progressed faster at higher temperatures, especially with sooner temperature abuses. Total volatile basic nitrogen remained under the acceptable limit throughout all the storage conditions. Total viable psychrotrophic counts (TVC) were around 5.68 ± 0.24 log CFU g−1at the beginning and exceeded the limit of 6 log CFU g−1after 216, 96, 36, 16, and 7 h at 1, 4, 9, 15, and 19 ± 1°C, respectively. Meanwhile,Pseudomonascounts started at 3.81 ± 0.53 log CFU g−1and reached 4.60–6.36 log CFU g−1by the time of TVC rejection. Since lower shelf lives were given by TVC rather than QI, it should be appropriate to base the product shelf life on the TVC acceptable limit. Kinetics models based on the Baranyi and Roberts and square root models, developed for TVC andPseudomonasspp., gave acceptable bacterial estimations at dynamic temperatures, with over 80% of observed counts within the acceptable simulation zone, revealing promising model applicability as a supporting tool for cold chain management. However, further improvement and validation of the models are needed.

Kinetics of salmon quality changes during thermal processing

2007 ◽  
Vol 83 (4) ◽  
pp. 510-520 ◽  
Author(s):  
Fanbin Kong ◽  
Juming Tang ◽  
Barbara Rasco ◽  
Chuck Crapo
Keyword(s):  
Thermal Processing ◽  
Quality Changes ◽  
Kinetics Of

Kinetics of quality changes of green peas and white beans during thermal processing

1995 ◽  
Vol 24 (3) ◽  
pp. 361-377 ◽  
Author(s):  
A. Van Loey ◽  
A. Fransis ◽  
M. Hendrickx ◽  
G. Maesmans ◽  
P. Tobback
Keyword(s):  
Thermal Processing ◽  
Quality Changes ◽  
Kinetics Of ◽  
Green Peas

Kinetics of winter mushrooms (Flammulina velutipes) microstructure and quality changes during thermal processing

2007 ◽  
Vol 81 (3) ◽  
pp. 587-598 ◽  
Author(s):  
Wen-Ching Ko ◽  
Wen-Chian Liu ◽  
Yu-Ting Tsang ◽  
Chang-Wei Hsieh
Keyword(s):  
Thermal Processing ◽  
Flammulina Velutipes ◽  
Quality Changes ◽  
Kinetics Of

Kinetics of Food Quality Changes During Thermal Processing: a Review

2014 ◽  
Vol 8 (2) ◽  
pp. 343-358 ◽  
Author(s):  
B. Ling ◽  
J. Tang ◽  
F. Kong ◽  
E. J. Mitcham ◽  
S. Wang
Keyword(s):  
Food Quality ◽  
Thermal Processing ◽  
Quality Changes ◽  
Kinetics Of

Kinetics of bioactive compounds in functional spice Jiangpo during thermal processing

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Xiaoyan Dai ◽  
Chenhuan Yu ◽  
Qiaofeng Wu
Keyword(s):  
Kinetic Parameters ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
Order Rate Constant ◽  
Heat Processing ◽  
Order Kinetic ◽  
Time Intervals ◽  
First Order ◽  
Order Kinetic Model ◽  
Kinetics Of

Abstract Jiangpo is an increasingly popular East Asian spice which is made from Mangnolia officinalis bark and ginger juice. Since it induces bioactive compounds decomposition and has influence on final flavor and fragrance, cooking is regarded as the key operation in preparation of Jiangpo. To evaluate the bioactive compounds content changes of Jiangpo during thermal processing, kinetic parameters including reaction order, rate constant, T1/2 and activation energy of bioactive markers namely honokiol, magnolol and curcumin were determined. Cooking was set at temperatures 60, 90 and 120 °C for selected time intervals. Results displayed the thermal kinetic characteristics of the three compounds. Thermal degradation of Honokiol and magnolol both followed first order kinetic model and the loss of curcumin fitted second order. A mathematical model based on the obtained kinetic parameters has also been developed to predict the degradation of honokiol, magnolol and curcumin in non-isothermal state. All the information in this paper could contribute necessary information for optimizing the existing heat processing of Jiangpo.

scholarly journals Effect of Inulin on the Physical, Chemical and Sensory Quality Attributes of Polish Chicken Burgers

2012 ◽  
Vol 1 (1) ◽  
pp. 169 ◽  
Author(s):  
Aneta Cegielka ◽  
Krzysztof Tambor
Keyword(s):  
Thermal Processing ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Raw Material ◽  
Font Size ◽  
Control Product ◽  
Physical Chemical ◽  
Sensory Analyses ◽  
Addition Level

<span style="font-family: Times New Roman; font-size: small;"> </span><p>Four formulations of chicken burger were prepared: control product without inulin, and products with 1.0, 2.0 or 3.0 % of inulin (in relation to the weight of meat, fatty raw material, and water), respectively. Physical, chemical and sensory analyses were made to evaluate the effect of inulin on the quality of cooked burgers. The results showed that the application of inulin did not cause significant decrease of the thermal processing yield nor the shear force of the products. However, the addition of inulin resulted in slight, but significant differences (P &lt; 0.05) in chemical composition and energy value of burgers. Burgers of all formulations were acceptable in sensory characteristics. The addition level of inulin not higher than 1.0 %, did not result in deterioration of physical, chemical and sensory quality characteristics of chicken burgers. To improve the nutritional value of chicken burgers, the modification of fatty acid composition is recommended.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

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