Evaluation of Commercial Heat-Treatment Methods for Control of Ratoon Stunting Disease of Sugarcane

Plant Disease ◽  
1983 ◽  
Vol 67 (9) ◽  
pp. 966 ◽  
Author(s):  
K. E. Damann, Jr.
Keyword(s):  
Heat Treatment ◽  
Treatment Methods ◽  
Ratoon Stunting Disease

scholarly journals No Major Differences Found between the Effects of Microwave-Based and Conventional Heat Treatment Methods on Two Different Liquid Foods

PLoS ONE ◽  
2013 ◽  
Vol 8 (1) ◽  
pp. e53720 ◽  
Author(s):  
Gábor Géczi ◽  
Márk Horváth ◽  
Tímea Kaszab ◽  
Gonzalo Garnacho Alemany
Keyword(s):  
Heat Treatment ◽  
Treatment Methods ◽  
Conventional Heat Treatment ◽  
Liquid Foods

scholarly journals Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions

2021 ◽  
Vol 28 (3) ◽  
pp. 344-355
Author(s):  
Ji-Young Choi ◽  
Junghoon Park ◽  
Jiyoon Kim ◽  
Jungsoo Kim ◽  
Saeul Jeong ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Quality Characteristics ◽  
Nelumbo Nucifera ◽  
Treatment Methods ◽  
Lotus Root

scholarly journals Variance in the response of silcrete to rapid heating complicates assumptions about past heat treatment methods

2018 ◽  
Vol 11 (11) ◽  
pp. 5909-5920 ◽  
Author(s):  
Alex Mackay ◽  
Sam C. Lin ◽  
Lachlan S. Kenna ◽  
Alex F. Blackwood
Keyword(s):  
Heat Treatment ◽  
Rapid Heating ◽  
Treatment Methods

scholarly journals Influence of Heat Treatment Methods on Bioactive Compound Concentrations in Pumpkin – Guelder Rose (Viburnum opulus) Sauces

2018 ◽  
Vol 72 (2) ◽  
pp. 97-102
Author(s):  
Liene Ozola ◽  
Solvita Kampuse
Keyword(s):  
Heat Treatment ◽  
Bioactive Compounds ◽  
Bioactive Compound ◽  
Dry Weight ◽  
Cooking Methods ◽  
Atmospheric Conditions ◽  
Viburnum Opulus ◽  
Treatment Methods ◽  
Chemical Evaluation ◽  
Total Anthocyanins

AbstractThe objective of this study was to examine the suitability of heat treatment methods on concentrations of bioactive compounds in pumpkin–guelder rose sauce. Berry hybrids 2--30--K, 2--45--K and variety ‘Krasnaya Grozdj’ were selected for further research. The juice of these fruits was used to create pumpkin–guelder rose sauce samples (experimental samples) where the pumpkin puree and guelder rose fruit juice ratio was 74.5 : 13.1. To all samples heat treatment under atmospheric conditions (traditional cooking) and vacuum cooking at 0.6 bar pressure at 85 °C and 0.2 bar pressure at 75 °C temperature was performed. These samples were compared with uncooked experimental samples. Sauce chemical evaluation showed better retention of vitamin C concentrations (per dry weight) for guelder rose variety ‘Krasnaya Grozdj’ sauces cooked at 0.2 bar pressure, compared to fresh samples. Samples that were prepared with vacuum cooking methods on average showed higher total phenol concentration, antiradical activity and total anthocyanins concentration than in control samples cooked under atmospheric conditions. These observations were consistent with reports in the literature on better preservation of bioactive compounds in plant-based products that are cooked under vacuum heat treatment at lower temperatures.

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