Control Paramethers for Sous-vide Cook-chill Processing of Swiss Chard (Beta vulgaris) Stems

Within the various stages involved in the preparation of swiss chart stems (Beta vulgaris) as a `V gamme' product, this work concentrated on heating and subsequent cooling, since these are the stages which cause the most drastic changes in the quality parameters of the product. For the detailed analysis, a 3D finite-difference conductive heat transfer model has been developed. This model takes into account vegetal physico-chemical properties (humidity, density, thermal conductivity) as well as their thermoresistance. The texture is one of the parameters that most influences the organoleptic quality of this product, both as an indicator of the extent of cooking and for reflecting the level of homogeneity. Its temperature dependence has been determined by means of a texturometer, confirming a first-order Arrhenius type behavior. Assuming a pasteurization level corresponding to the absence of Listeria monocytogenes in its vegetative form with a margin of 7 logarithmic units as appropriate, the solution of the model enables the establishment of the time necessary for each processing temperature (from 65 to 95 °C). Given the marked temperature gradients observed, various geometric configurations of the stems have been simulated in order to find the most homogenous product.

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Microbiological and physicochemical quality of honey in Bosnia and Herzegovina

Veterinarska stanica ◽

10.46419/vs.53.5.5 ◽

2022 ◽

Vol 53 (5) ◽

Author(s):

Viktor Landeka ◽

Željka Cvrtila ◽

Lidija Kozačinski ◽

Maja Drmać ◽

Ana Sesar ◽

...

Keyword(s):

Bosnia And Herzegovina ◽

Microbiological Quality ◽

Chemical Properties ◽

Quality Parameters ◽

Physico Chemical ◽

Microbiological Parameters ◽

Administrative Units ◽

Assess Quality ◽

The Relationship

The aim of the study was to investigate the microbiological and physico-chemical quality of honey samples, sampled for the event “Honey Days in FB&H 2020”, which tested a total of 33 samples of different honey types from different geographical areas of Bosnia and Herzegovina (B&H). The aim of this study was to evaluate the relationship between physico-chemical properties and microbiological properties of the tested honey to assess quality. The submitted samples originated from both administrative units of B&H, namely from the continental, sub-Mediterranean and Mediterranean part, covering more than 60% of the country’s territory. Of the total number of analysed samples (n=33), nine samples (29.7%) did not meet the requirements of physico-chemical and microbiological parameters of the test. The requirements of one or more quality parameters according to the national Ordinance on methods for the control of honey and other bee products in B&H (Anonymous, 2009) were not met by five samples (16.5%). Four samples (13.2%) did not meet the microbiological quality, as they exceeded the permitted number of yeasts and moulds. In five samples (16.5%), the presence of microorganisms was recorded within the tolerance limits, while Enterobacteriaceae and sulphite-reducing clostridia were not isolated and were below the detection limit in all samples. Honey samples in which the results were found to be unsatisfactory for physico-chemical parameters and microbiological parameters cannot be correlated.

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Comparative effects on storage period of varieties Pineapple fruits

Research in Agriculture Livestock and Fisheries ◽

10.3329/ralf.v2i3.26162 ◽

2015 ◽

Vol 2 (3) ◽

pp. 395-410 ◽

Cited By ~ 1

Author(s):

Shah Md Yusuf Ali ◽

Md Ahiduzzaman ◽

Sharmin Akhter ◽

M Abdul Matin Biswas ◽

Nafis Iqbal ◽

...

Keyword(s):

Chemical Properties ◽

Storage Period ◽

Biochemical Properties ◽

Overall Acceptability ◽

Pineapple Juice ◽

Physico Chemical ◽

Pineapple Fruit ◽

Sensorial Attributes ◽

The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

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Effect of annealing on the physico-chemical properties of rice starch and the quality of rice noodles

Journal of Cereal Science ◽

10.1016/j.jcs.2018.10.004 ◽

2018 ◽

Vol 84 ◽

pp. 125-131 ◽

Cited By ~ 5

Author(s):

Li Wang ◽

Congnan Zhang ◽

Zhengxing Chen ◽

Xiaopei Wang ◽

Kang Wang ◽

...

Keyword(s):

Chemical Properties ◽

Rice Starch ◽

Physico Chemical

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Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

Food Chemistry ◽

10.1016/j.foodchem.2017.08.096 ◽

2018 ◽

Vol 241 ◽

pp. 242-249 ◽

Cited By ~ 15

Author(s):

Virgilio Giannone ◽

Mariagrazia Giarnetti ◽

Alfio Spina ◽

Aldo Todaro ◽

Biagio Pecorino ◽

...

Keyword(s):

Durum Wheat ◽

Chemical Properties ◽

Sensory Profile ◽

Protected Designation Of Origin ◽

Physico Chemical

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Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i630305 ◽

2021 ◽

pp. 10-24

Author(s):

C. R. Abah ◽

C. N. Ishiwu ◽

J. E. Obiegbuna ◽

E. F. Okpalanma ◽

C. S. Anarado

Keyword(s):

Chemical Properties ◽

Process Variables ◽

Soaking Time ◽

Cassava Flour ◽

Baked Goods ◽

Cassava Root ◽

Physico Chemical ◽

Physical And Chemical ◽

And Chemical Properties

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods.

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Assessment of the Water Quality of Jatiluhur Reservoir, the Downstream of Citarum Cascade River, Using Selected Physico-Chemical Parameters

Jurnal Rekayasa Kimia & Lingkungan ◽

10.23955/rkl.v10i1.2171 ◽

2014 ◽

Vol 10 (1) ◽

Author(s):

Lieza Corsita ◽

Arwin Arwin ◽

Barti Setiani Muntalif ◽

Indah Rachmatiah Salami

Keyword(s):

Water Quality ◽

Dissolved Oxygen ◽

Water Level ◽

Hydrological Regime ◽

Quality Parameters ◽

Biological Data ◽

Chemical Parameters ◽

Stream Flows ◽

Physico Chemical

Physico-chemistry and biological data were investigated from October 2010 until April 2011 of Jatiluhur reservoir. A total of six sampling stations were selected for this study. The discharge and hidrological data were obtained from Perum Jasa Tirta II Jatiluhur. The results showed that the hydrological regime in the reservoir Jatiluhur was affected by global phenomenon La Nina events in 2010 and early in 2011. Stream flows were determined during sampling to range from 78 to 482.5 m3/s. The water quality findings were as follows: pH (6.93-8.81), temperature (26.37-30.6°C), dissolved oxygen (0.733-5.2 mg/l), conductivity (2.45-233µmhos/cm), COD (7.36-96.9 mg/l), turbidity (4.063-65.6 NTU), total phosphate (0.002-0.324 mg/l), total nitrogen (0.99-5.96 mg/l), chlorophyl (2.237-43.37 mg/m3), visibility (30-160 cm). The eutrophication was pronounced at Jatiluhur reservoir. Canonical Correspendence Analysis found that some water quality parameters correlated positively with the discharge and the water level.

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Engineering Process Of Deodorization To Improve Product Quality Of Red Palm Oil With Rich Of Carotene

Indonesian Food Science and Technology Journal ◽

10.22437/ifstj.v1i1.5014 ◽

2018 ◽

Vol 1 (1) ◽

pp. 20-26

Author(s):

Mursalin Mursalin

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Palm Oil ◽

Chemical Properties ◽

Absolute Temperature ◽

Odor Intensity ◽

Process Duration ◽

Red Palm Oil ◽

Physico Chemical

Efforts to develop the production technology of high quality red palm-oil (RPO) in order to provide source of food ingredient that naturally rich of nutrients, become urgents regarding the need of such products drastically increased recently. Application of deodorization technology by temperature, time, and deodorizer pressure combinations (engineering of deodorization process) are studied and evaluated to obtain good quality of RPO. Crude palm oil (CPO) used in this research were supplied by PT. Salim Ivomas (Bimoli) Jakarta. The equipments used were degumming and neutralization unit, deodorization unit and other equipment units to analize the oil physico-chemical properties. The research consisted of 5 stages as the following: characterising CPO physico-chemical properties, conducting chemically degumming and deacidification, process enginering of deodorization, characterizing of physico-chemical properties and organoleptic of RPO resulted, and analyzing data for product resulted from process engineering applied. Deodorization with the range of temperature and process duration of 135–145 oC (408–418 K) and 1–4 hours have led to carotene retention decreasing (%) following the equation “Carotene Retention (%) = -764 x ln(absolute temperature) + 4693” and process duration with the equation “Carotene Retention (%) = -7.81 x ln(process duration) + 91.02”; and also resulted odor intensity with the equation “Odor Intensity = 0.08 x (squared absolute temperature) – 66.88 x (absolute temperature) + 13823” and duration process with the equation “Odor Intensity = 0.315 x (squared process duration) – 1.52 x (process duration) + 5.268”. Effective deodorization to produce RPO with the content of free fatty acid and peroxide value that met the requirements of Indonesian National Standard (SNI) quality of carotene content above 400 ppm and odor scale below 3.3, were the combination of temperature (T) of 141.34 oC, heat process duration (t) of 2.35 hours and vacuum pressure of (P) of 20 mmHg. The resulted RPO contained free fatty acid and peroxide value of 0.11% dan 0.12 meq/kg oil respectively, total carotene of 444.09 ppm and odor value of 3.21

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