Non-Volatile Components Effects on Quality of "Serrano" Dry-cured Ham as Related to Processing Time

1997 ◽  
Vol 62 (6) ◽  
pp. 1235-1239 ◽  
Author(s):  
MONICA FLORES ◽  
M-CONCEPCION ARISTOY ◽  
ARTHUR M. SPANIER ◽  
FIDEL TOLDRA
Keyword(s):  
Processing Time ◽  
Volatile Components ◽  
Dry Cured Ham

Effect of processing time on the quality of dry-cured ham obtained from a native pig breed (Chato Murciano)

2015 ◽  
Vol 55 (1) ◽  
pp. 113 ◽  
Author(s):  
Eva Salazar ◽  
Adela Abellán ◽  
José M. Cayuela ◽  
Ángel Poto ◽  
Francisco Girón ◽  
...  
Keyword(s):  
Processing Time ◽  
Consumer Preference ◽  
Ripening Stage ◽  
High Quality ◽  
Processing Times ◽  
Consumer Study ◽  
Dry Cured Ham ◽  
Sensory Changes ◽  
Sensory Parameters

The compositional and sensory parameters of Chato Murciano dry-cured ham at different ripening times (14, 18, 22 and 24 months of processing) were studied. A sensory consumer study of dry-cured ham with a short ripening stage (14 months of processing) and a similar ham with a long ripening stage (22 months of processing) was carried out. Dry-cured hams remained in the ripening stage at 18−20°C and 70–75% relative humidity. The different processing times studied had no effect on the ash, intramuscular fat, sodium chloride and protein contents of the final ham, but significantly affected the moisture (P < 0.05) and saturated (P < 0.01) and monounsaturated (P < 0.05) fatty acid contents. Sensory analysis showed that processing time enhanced redness, fat colour, all of the odour and flavour traits studied, and all the texture traits except juiciness. In the taste profile, only saltiness showed a significant increase. However, sensory changes were only significant up to 22 months of processing (for most of the parameters), the resulting ham showing higher level of consumer preference and acceptability than dry-cured ham with the shorter ripening. Based on these results, it is recommended that an appropriate processing time to obtain a high-quality Chato Murciano dry-cured ham is 22 months.

INFLUENCE OF FORCED CONVECTION IN LIQUID INSIDE THE TIN ON DURATION OF STERILIZATION IN THE COURSE OF FISH PROCESSING

2017 ◽  
pp. 137-144
Author(s):  
Gennadiy Valentinovich Alexeev ◽  
Elena Igorevna Verboloz
Keyword(s):  
High Temperature ◽  
Liquid Phase ◽  
Forced Convection ◽  
Thermal Process ◽  
Processing Time ◽  
Fish Processing ◽  
Study Results ◽  
Equipment Modernization ◽  
Bottom To Top

The article focuses on the process of intensive mixing of liquid phase in the tin during high-temperature sterilization, i.e. sterilization when temperature of the heat carrier reaches 150-160°C. It has been stated that for intensification of the thermal process during sterilization of tinned fish with liquid filling it is preferable to turn a tin from bottom to top. This operation helps to increase the driving power of the process and to shorten warming time. Besides, high-temperature sterilization carried out according to experimental modes, where the number of tin turnovers is calculated, greatly shortens processing time and improves quality of the product. In this case there is no superheating, all tins are evenly heated. The study results will contribute to equipment modernization and to preserving valuable food qualities.

scholarly journals Facial Composite System Using Genetic Algorithm

2014 ◽  
Vol 22 (341) ◽  
pp. 47-51 ◽  
Author(s):  
Barbora Zahradníková ◽  
Soňa Duchovičová ◽  
Peter Schreiber
Keyword(s):  
Processing Time ◽  
Composite System ◽  
Future Research ◽  
Face Identification ◽  
Time System ◽  
Research Orientation ◽  
System Requirements ◽  
Composites Processing ◽  
Facial Composite

Abstract The article deals with genetic algorithms and their application in face identification. The purpose of the research is to develop a free and open-source facial composite system using evolutionary algorithms, primarily processes of selection and breeding. The initial testing proved higher quality of the final composites and massive reduction in the composites processing time. System requirements were specified and future research orientation was proposed in order to improve the results.

scholarly journals METHODS FOR IMPROVING THE ADHESION PROPERTIES OF BITUMENS TO MINERAL MATERIALS

2020 ◽  
pp. 29-35
Author(s):  
Н. А. Страхова ◽  
П. С. Цамаева ◽  
А. А. Эльмурзаев
Keyword(s):  
Atmospheric Oxygen ◽  
Experimental Studies ◽  
Effect Of Temperature ◽  
Volatile Components ◽  
Processing Plant ◽  
Adhesion Properties ◽  
Gas Phases ◽  
Gas Processing ◽  
Petroleum Bitumen

Статья посвящена анализу и изучению различных способов получения нефтяных битумов и улучшения адгезионных свойств в различных минеральных материалах. На примере Астраханского газоперерабатывающего завода показана эффективность добавления присадок - азот-, серосодержащих веществ, элементной серы и др. для улучшения адгезионных свойств битумов к минеральным материалам. Проведен анализ воздействия перепада температур в летнее и зимнее время на вяжущие свойства битумов. Рассмотрен способ предварительной отгонки летучих компонентов из нефтей, что приводит к уменьшению содержания парафинонафтеновых углеводородов и улучшению качества получаемых битумов. В статье также приведены результаты экспериментальных исследований влияния окисления кислородом воздуха, повышения температуры процесса на пластичность битумов. Эффективность окисления битумов зависит от величины поверхности контакта между жидкой и газовой фазой. Ускорение процесса окисления достигается в 6-7 раз при хорошем перемешивании реагирующих фаз. The article also presents the results of experimental studies of the effect of oxidation with atmospheric oxygen, an increase in the process temperature on the plasticity of bitumen. The efficiency of bitumen oxidation depends on the size of the contact surface between the liquid and gas phases. Acceleration of the oxidation process is achieved 6-7 times with good mixing of the reacting phases.The article is devoted to the analysis and study of various methods of obtaining petroleum bitumen and improving the adhesion properties in various mineral materials. Using the example of the Astrakhan gas processing plant, the effectiveness of the addition of additives - nitrogen-, sulfur-containing substances, elemental sulfur, etc. - to improve the adhesion properties of bitumen to mineral materials is shown. The analysis of the effect of temperature differences in summer and winter on the binding properties of bitumen is carried out. A method for preliminary stripping of volatile components from oils is considered, which leads to a decrease in the content of paraffin-naphthenic hydrocarbons and an improvement in the quality of the obtained bitumen.

scholarly journals Ham salting in plástic bags: A way to reduce salt use?

2018 ◽  
Vol 36 (2) ◽  
pp. 166-173
Author(s):  
Joel Girón ◽  
Raúl Grau ◽  
José Manuel Barat
Keyword(s):  
Sensory Analysis ◽  
Total Mass ◽  
Salt Content ◽  
Physicochemical Characteristics ◽  
Sensory Assessment ◽  
Salt Reduction ◽  
Plastic Bags ◽  
Dry Cured Ham ◽  
Plastic Bag

The objective of this work was to study salt reduction in the processing and final product of Iberian dry-cured ham manufacturing. For this purpose, high-barrier plastic bags were used in the salting stage, with salt doses of 2.5 and 3.2% at 10 and 15 d. The following aspects were evaluated: the production and salt content of brine, the analytical determinations of the hams after the salting stage, the changes in the total mass of the hams during processing and the analytical and sensory assessment of the dry-cured product. The experiment results showed that the plastic bag salting minimized the production of brine by 61 and 63% and reduced the salt content in the final product without altering the physicochemical characteristics or the hygienic quality of the dry-cured ham. In the sensory analysis, the samples salted with 2.5% doses were preferred by consumers.

scholarly journals Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality

Toxins ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 414 ◽  
Author(s):  
Yuanxiao Liu ◽  
Mengmeng Li ◽  
Ke Bian ◽  
Erqi Guan ◽  
Yuanfang Liu ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Processing Time ◽  
Superheated Steam ◽  
Reduction Rate ◽  
Pasting Properties ◽  
Wheat Quality ◽  
Steam Temperature ◽  
Partial Denaturation ◽  
Wheat Kernels

Deoxynivalenol (DON) is the most commonly found mycotoxin in scabbed wheat. In order to reduce the DON concentration in scabbed wheat with superheated steam (SS) and explore the feasibility to use the processed wheat as crisp biscuit materials, wheat kernels were treated with SS to study the effects of SS processing on DON concentration and the quality of wheat. Furthermore, the wheat treated with SS were used to make crisp biscuits and the texture qualities of biscuits were measured. The results showed that DON in wheat kernels could be reduced by SS effectively. Besides, the reduction rate raised significantly with the increase of steam temperature and processing time and it was also affected significantly by steam velocity. The reduction rate in wheat kernels and wheat flour could reach 77.4% and 60.5% respectively. In addition, SS processing might lead to partial denaturation of protein and partial gelatinization of starch, thus affecting the rheological properties of dough and pasting properties of wheat flour. Furthermore, the qualities of crisp biscuits were improved at certain conditions of SS processing.

scholarly journals Simultaneous Optimization of Acetaldehyde and DMS Concentrations for Better Sensory Quality of Beer Fermented on an Industrial Scale

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1043
Author(s):  
Krzysztof Kucharczyk ◽  
Krzysztof Żyła ◽  
Tadeusz Tuszyński
Keyword(s):  
Sensory Quality ◽  
Dimethyl Sulfide ◽  
Sensory Properties ◽  
Simultaneous Optimization ◽  
Industrial Plant ◽  
Volatile Components ◽  
Filling Time ◽  
Response Optimization ◽  
Lager Beer

The levels of selected volatile components that affected the sensory properties of a lager beer were optimized under high-gravity brewing conditions (15.5 °P) in an industrial plant. The influence of different pitching rates (6–10 million cells/mL), aeration levels (8–12 mg/L), times (4.5–13.5 h) of filling CCTs (cylindroconical tanks, 3850 hl), and fermentation temperatures (8.5–11.5 °C) on the contents of acetaldehyde, diacetyl, acetone, 2,3-pentanedion, dimethyl sulfide (DMS), and on the sensory properties of beer were investigated. Response surface methodology (RSM, Box–Behnken design) was used to research the possibilities for optimizing the concentration of selected volatile components and sensory properties of bottom-fermented lager beers. Statistical analyses of the results showed that the experimental factors had a significant influence (R-squared for the original model with no significant lack-of-fit) on some of the volatile components. Based on the Multiple Response Optimization analysis, the values of independent factors that ensured the highest beer sensory quality were the following: a pitching rate of 10 million cells per mL; a fermentation temperature of 11.5 °C; an aeration level of 12 mg/L; and a CCT filling time of 4.5 h. These results proved that RSM modelling can be successfully applied to optimize fermentation and lagering processes in an industrial plant to manufacture lagers of enhanced sensory quality.

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