Studies on the effect of heat treatment during processing on the viscosity and stability of high-fat market cream

1966 ◽  
Vol 33 (3) ◽  
pp. 245-254 ◽  
Author(s):  
J. Rothwell
Keyword(s):  
Heat Treatment ◽  
Low Temperature ◽  
Storage Conditions ◽  
Fat Content ◽  
Fat Crystallization ◽  
High Fat ◽  
Dilatometric Study ◽  
Temperature Separation ◽  
And Storage ◽  
Increased Pressure

SummaryThe viscosity of cream increased with increasing fat content, and higher values were obtained if the cream was separated at 38–43 °C rather than above 55 °C, and if the cream was cooled to below 15 °C before storage at 20 °C. The ‘type’ of viscosity varied with cooling and storage conditions; for example, cream cooled below 20 °C and stored at 20 °C gave increased viscosity readings with increased rates of shear due to churning of the cream, while the behaviour of cream cooled only to 20 °C was Newtonian.Cream stability as measured by free fat content decreased with increasing fat content above about 42%, with low temperature separation (38–45 °C), with cooling to below 15 °C before storage at 20 °C, and with increased pressure at temperatures below 15 °C.Dilatometric study of the amount of fat crystallization indicated that larger amounts of crystallization resulted in higher final viscosity and free fat content.

scholarly journals Effects of Storage Conditions on Postharvest Qualities in Garlic Bulbs (Allium sativum L.)

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 805C-805
Author(s):  
Sun-Tay Choi ◽  
Ro-Na Bae* ◽  
Dae-Sung Chung ◽  
Seung-Koo Lee
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Pyruvic Acid ◽  
Room Temperature ◽  
Allium Sativum ◽  
Storage Period ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Atmosphere Storage ◽  
And Storage

To investigate quality changes of garlic associated with cultivars and storage conditions, northern type `Seosan' and sub-tropical type `Daeseo' garlics were stored at controlled atmosphere (O2 3%, CO2 5%, -1 ± 1°C) condition, low temperature (-1 ± 1°C), and room temperature (20 ± 5°C). The rate of sprouting, weight loss, enzymatic pyruvic acid content, and degree of greening in crushed garlic were determined during storage. The rate of sprouting was higher in `Daeseo' than in `Seosan' garlic in all storage conditions. Sprouting was effectively suppressed in low temperature and controlled atmosphere storage. Weight loss in `Daeseo' garlic was higher than in `Seosan' garlic. Enzymatic pyruvic acid (EP) contents increased for 3 months storage period, and then decreased gradually as the storage period was prolonged at room or low temperatures. However, EP content decreased dramatically during storage under CA condition in both cultivars. When garlic bulbs were crushed, greening appeared in the garlic stored at low temperature for more than one month. However, greening did not occur in the crushed garlic bulbs stored in CA condition.

Impact of composts produced from waste of animal origin on the biological activity of soils

2006 ◽  
Vol 54 (4) ◽  
pp. 507-516 ◽  
Author(s):  
M. Cserháti ◽  
B. Krisz ◽  
S. Szoboszlay ◽  
B. Atzél ◽  
Keyword(s):  
Heat Treatment ◽  
Biological Activity ◽  
Sewage Sludge ◽  
Fat Content ◽  
Soil Samples ◽  
Animal Origin ◽  
High Fat ◽  
Top Soil ◽  
Pathogenic Microbes ◽  
The Difference

Due to changes in the Hungarian legislation, the ATEVSZOLG Corporation, which treats waste of animal origin, has started to search for a new way to dispose and reuse this waste by recycling it without the loss of materials produced at high cost from the natural cycle. Since this waste contains a high concentration of fat, one major objective of the composting experiment was to investigate the effect of composts with high fat contents on the biological activity of the soil. The other aim was to investigate the impact of sterilising heat treatment and of high temperature conditions during the composting process on the number of pathogenic microbes, which are common in waste of animal origin. The quality and quantity of the fat in the soil samples were measured using a gas chromatograph. The effect of the high fat content on the biological activity of the soil was measured as the difference between the control and the treated soil samples for CFU number of fat-degrading microbes and the difference in the biological activity of the samples in an Oxi-Top soil respirator system. The effect of heat treatment on pathogenic microbes was investigated on the basis of the number of Clostridium, faecal coliforms and Pseudomonas aeruginosa microbes. The results showed that the high fat content deposited with the composts was well utilised, and that its degradation did not cause a problem for the microbes living in the soil. This was proved both by the results of the CFU experiments and by the parameters in the Oxi-Top soil respirator system. The heat treatment successfully decreased the number of pathogenic microbes to a low risk level. The results indicated that the mixing of the heat-treated, sterilised basic materials of the composts with untreated, non-sterilised materials such as sewage sludge should be avoided, due to the risk of re-infecting the compost with pathogens. The composts produced from animal waste using the heat treatment developed by the ATEVSZOLG Corp. have the same infection risk as the composts produced from animal manure or sewage sludge.

scholarly journals Viability of Lactobacillus plantarum TISTR 2083 in Protectant during Low-Temperature Drying and Storage

2021 ◽  
Vol 50 (8) ◽  
pp. 2229-2240
Author(s):  
Abdullah Al Mamun ◽  
Payap Masniyom ◽  
Jaruwan Maneesri
Keyword(s):  
Low Temperature ◽  
Lactobacillus Plantarum ◽  
Silica Gel ◽  
Starter Culture ◽  
Skim Milk ◽  
Viable Cell ◽  
Storage Conditions ◽  
Rice Starch ◽  
Low Temperature Drying ◽  
And Storage

Low-temperature drying was applied as simple and low cost drying technique for the production of dried Lactobacillus plantarum TISTR 2083, which was isolated from traditional starter of Ka-nom Tuay-fu. To improve the survival of L. plantarum TISTR 2083 during drying and storage, five different protectants and two carrier materials were investigated. These include sucrose, trehalose, maltodextrin, skim milk, and L-glutamate sodium salt (L-GSS) as protectant and rice starch and rice flour as carrier material. Whereas, skim milk as protectant with rice starch resulted in higher viable cell (8.71 log CFU/g) after drying by hot air oven at 40 °C. Different concentration 5, 10, and 15% (w/v) skim milk also investigated to check the effect of skim milk concentration on cell viability. L. plantarum TISTR 2083 starter powder was in different storage conditions to check the storage stability. After 90 days of storage, starter powder stored at 4 °C with silica gel and without silica gel had more than 80% survival rate, while there was no viable cell that stored in room temperature with silica gel. The result showed the production and storage conditions of high viability L. plantarum TISTR 2083, which can be used as starter culture for further fermented product development and as probiotic.

Effect of heat treatment and storage conditions on mead composition

2017 ◽  
Vol 219 ◽  
pp. 357-363 ◽  
Author(s):  
David Kahoun ◽  
Soňa Řezková ◽  
Josef Královský
Keyword(s):  
Heat Treatment ◽  
Storage Conditions ◽  
And Storage

scholarly journals Reduction of Tetrazolium Salt XTT with UHT-Treated Milk: Its Relationship with the Extent of Heat-Treatment and Storage Conditions.

1995 ◽  
Vol 1 (1) ◽  
pp. 52-57 ◽  
Author(s):  
Hiroyuki UKEDA ◽  
Yukihiko GOTO ◽  
Masayoshi SAWAMURA ◽  
Hirozo KUSUNOSE ◽  
Hideaki KAMIKADO ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Storage Conditions ◽  
Tetrazolium Salt ◽  
And Storage

scholarly journals Chemical and Sensory Parameters of Heat-treated Vacuum-packaged Broiler and Hen Fillet Products

2012 ◽  
Vol 27 (1) ◽  
pp. 54-58 ◽  
Author(s):  
Kristine Ramane ◽  
Envija Strautniece ◽  
Ruta Galoburda
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Protein Content ◽  
Meat Products ◽  
Fat Content ◽  
Sensory Properties ◽  
Poultry Meat ◽  
Heat Treated ◽  
Sensory Parameters ◽  
And Storage

Chemical and Sensory Parameters of Heat-treated Vacuum-packaged Broiler and Hen Fillet Products The heat treatment of vacuum-packaged products - Sous vide processing method - that offers convenience and storage stability, combined with poultry meat marinating was used in the current study. The aim of this research was to evaluate the effect of a fruit-vegetable additive on chemical and sensory parameters of heat-treated vacuum-packaged poultry meat products made from broiler or hen fillets. The skinless fillets and other ingredients were packaged in polyamide/polyethylene (PA/PE) pouches, vacuum sealed, marinated, heat treated, and chilled rapidly. The following parameters were evaluated: moisture content (LVS ISO 1442:197), protein content (LVS ISO 937:1978), fat content (LVS ISO 1443:1973), ash content (ISO 936:996), degree of liking, and intensity of sensory properties (ISO 4121: 2003). The smallest changes in moisture content among the studied samples were observed in those prepared with the fruit-vegetable additive if compared to a raw fillet. In the process of heat treatment, the protein content in dry matter of broiler and hen fillet decreased (p<0.05), whereas fat content decreased in broiler fillet but increased in hen fillet (p<0.05). Sensory evaluation results showed that panellists preferred broiler fillet (6.6) and hen fillet (5.8) products which were prepared without the fruit-vegetable additive. Evaluation of the intensity of sensory properties showed that there do not exist significant differences in aroma, colour, flavour, and aftertaste of heat-treated vacuum-packaged hen and broiler fillet (p>0.05), but texture of broiler fillet products is more tender than texture of samples made from hen fillet.

Non-Fasting Factor VII Coagulant Activity (FVII:C) Increased by High-Fat Diet

1994 ◽  
Vol 71 (06) ◽  
pp. 755-758 ◽  
Author(s):  
E M Bladbjerg ◽  
P Marckmann ◽  
B Sandström ◽  
J Jespersen
Keyword(s):  
High Fat Diet ◽  
Fat Content ◽  
Factor Vii ◽  
Amidolytic Activity ◽  
High Fat ◽  
Low Fat Diet ◽  
Increased Risk ◽  
Coagulant Activity ◽  
High Fat Diets ◽  
Fat Diets

SummaryPreliminary observations have suggested that non-fasting factor VII coagulant activity (FVII:C) may be related to the dietary fat content. To confirm this, we performed a randomised cross-over study. Seventeen young volunteers were served 2 controlled isoenergetic diets differing in fat content (20% or 50% of energy). The 2 diets were served on 2 consecutive days. Blood samples were collected at 8.00 h, 16.30 h and 19.30 h, and analysed for triglycerides, FVII coagulant activity using human (FVII:C) or bovine thromboplastin (FVII:Bt), and FVII amidolytic activity (FVIPAm). The ratio FVII:Bt/FVII:Am (a measure of FVII activation) increased from fasting levels on both diets, but most markedly on the high-fat diet. In contrast, FVII: Am (a measure of FVII protein) tended to decrease from fasting levels on both diets. FVII:C rose from fasting levels on the high-fat diet, but not on the low-fat diet. The findings suggest that high-fat diets increase non-fasting FVII:C, and consequently may be associated with increased risk of thrombosis.

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