Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets

Author(s):  
Rui Li ◽  
Zuli Sun ◽  
Yongqiang Zhao ◽  
Laihao Li ◽  
Xianqing Yang ◽  
...  
2012 ◽  
Vol 2 (4) ◽  
pp. 136-140
Author(s):  
P. Hema Prabha ◽  
U. Kavya Vaishnavi ◽  
R. Mythili ◽  
M. Lakshmi Kamu ◽  
R. Kanagalakshmi ◽  
...  

Ohmic heating is an emerging technology with large number of actual and future applications. It is an advanced thermal processing method wherein the food material, which serves as an electrical resistor, is heated by passing electricity through it. Like thermal processing, ohmic heating inactivates microorganisms by heat. It can be used for heating liquid foods containing large particulates, heat sensitive liquids and proteinaceous foods. The shelf life of ohmically processed foods is comparable to that of canned and sterile, aseptically processed products. Being an eco‐friendly method it is more effective than conventional thermal processing methods.


2009 ◽  
Vol 1207 ◽  
Author(s):  
Steven Rutledge ◽  
Abdiaziz A. Farah ◽  
Jordan Dinglasan ◽  
Darren Anderson ◽  
Anjan Das ◽  
...  

AbstractThe crystallinity of colloidal CdTe nanoparticles has been enhanced post synthesis. This control over the nanoparticles’ properties has been achieved using non-adiabatic thermal processing. The technique preserves the polymer capping and hence introduces no adverse effects on the nanoparticles’ optical properties. The crystallinity is probed primarily through Raman spectroscopy in a hollow core photonic crystal fiber and x-ray diffraction powder studies.


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