Combination of microfiltration and heat treatment for ESL milk production: Impact on shelf life

2014 ◽  
Vol 128 ◽  
pp. 1-9 ◽  
Author(s):  
L. Fernández García ◽  
F.A. Riera Rodríguez
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Milk Production

USE OF ENERGOPROTEIN CONCENTRATES BASED ON LUPINE IN FEEDING DAIRY COWS IN THE CONDITIONS OF THE KALININGRAD REGION

2020 ◽  
Author(s):  
Zinaida Fedorova ◽  
Yuri Tkachenko ◽  
Vasily Bliadze
Keyword(s):  
Heat Treatment ◽  
Dairy Cows ◽  
Milk Production ◽  
Lower Cost ◽  
Protein Concentrate ◽  
Biological Value ◽  
Kaliningrad Region

The data on feeding dairy cows of an energy protein concentrate (EPC) are presented. EPC consists of grain of narrow-leaved lupine, flax, triticale, subjected to heat treatment on a press extruder. The effect of EPC on the change in milk production of cows was determined. The inclusion of extruded concentrate based on lupine grains in the diets of cows made it possible to obtain an increase in milk. Concentrate based on lupine, flax, triticale is equal in biological value to full-fat soy, and at a much lower cost.

PREHARVEST SOLAR HEAT TREATMENT FOR SUMMER BASIL (OCIMUM BASILICUM) AFFECTS DECAY DURING SHIPMENT AND SHELF LIFE

2010 ◽  
pp. 161-166 ◽  
Author(s):  
D. Kenigsbuch ◽  
D. Chalupowicz ◽  
Z. Aharon ◽  
D. Maurer ◽  
A. Ovadia ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Ocimum Basilicum ◽  
Solar Heat

scholarly journals Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) Nakai

2020 ◽  
Vol 165 ◽  
pp. 01012
Author(s):  
Rong Huang ◽  
Luping Zhao ◽  
Xiaoli Wang ◽  
Zhaosheng Wang ◽  
You Li ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Shelf Life ◽  
Hot Water ◽  
Preservation Technology ◽  
Physiological Properties ◽  
Hot Water Dipping

Heat treatment was used to extend the shelf life of postharvest Chaenomeles speciosa (Sweet) Nakai (C. speciosa), its effects on the quality and physiological properties of C. speciosa were studied. The results showed that heat treatment reduced the weight loss, inhibited the decline of titratable acids (TA), maintained a higher activity of peroxidase (POD) and catalase (CAT), compared to untreated C. speciosa. Treatment in hot water dipping at 50℃ for 2-4 min maintained the better quality of postharvest C. speciosa stored at 0℃ for 120 days, which indicated that heat treatment is an effective preservation technology to prolong the shelf life of C. speciosa.

scholarly journals Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice

2019 ◽  
Vol 36 (No. 6) ◽  
pp. 480-486 ◽  
Author(s):  
Hande Demir ◽  
Mustafa Kemal Yıldız ◽  
İsmail Becerikli ◽  
Sevcan Unluturk ◽  
Zehra Kaya
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Colour Change ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Incident Intensity ◽  
Physicochemical Changes ◽  
Conventional Heat Treatment ◽  
The Impact ◽  
Uv C

Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical changes in the onion juice processed by UV-C irradiation (0.5 mm sample depth, 30 min exposure time, 7.5 mW/cm<sup>2</sup> UV incident intensity) and conventional heat treatment (74.5°C, 12 min) during its storage. Microbiological results showed processing by UV-C irradiation or heat treatment under optimum conditions extended the microbial shelf-life of untreated onion juice by minimum 6-times. Total colour change of heat-treated samples was lower than that of untreated and UV-C treated samples for 12 weeks. Also, pH, total titratable acidity, total soluble solids content, turbidity, NEBI and total phenolic content were monitored for 12 weeks. The results of this study will form scientific infrastructure for onion juice manufacturers to decide on the processing method with respect to its shelf-life.

scholarly journals Evaluation of Shelf Life and Heat Treatment of Tomato Products

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S130-S133 ◽  
Author(s):  
A. Rajchl ◽  
H. Čížková ◽  
M. Voldřich ◽  
M. Jirušková ◽  
R. Ševčík
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Sensory Evaluation ◽  
Correlation Matrix ◽  
Velocity Constant ◽  
Tomato Puree ◽  
Temperature Impact ◽  
Tomato Products

Model storage experiments of pasteurised tomato puree and ketchup were carried out. The sets of samples were boiled at 100°C, during the heating the changes of selected markers were followed and correlated with the sensory evaluation, the markers were: furosine, 2-furaldehyde, 5-hydroxymethyl-2-furaldehyde (HMF) and colour (expressed as: <I>L, a*, b*, a*/b*</I> and &Delta;<I>E</I>). The suitability of selected markers for the assessment of temperature impact on tomato products was evaluated. The correlation matrix for the followed markers of the tomato puree and ketchup was calculated and the courses of changes (expressed as velocity constant) of the markers were compared.

Effect of Heat Treatment on Quality and Shelf-Life of Yoghurt

1986 ◽  
pp. 177-177
Author(s):  
F. O. Mohammed ◽  
S. D. Al-Sawaf ◽  
M. T. Darkazly
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Quality And Shelf Life
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