scholarly journals Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Franklin Bonilla ◽  
Vondel Reyes ◽  
Alexander Chouljenko ◽  
Bennett Dzandu ◽  
Subramaniam Sathivel
Keyword(s):  
Moisture Content ◽  
Lipid Oxidation ◽  
Removal Rate ◽  
Economic Value ◽  
Frozen Storage ◽  
High Energy ◽  
The Other ◽  
Air Blast ◽  
Minced Meat

Abstract Undersized crawfish have little economic value and are often discarded. Producing crawfish minced meat (CMM) from undersized crawfish and using an appropriate freezing technique may enable an economically viable market. The objective of this research was to evaluate the effect of the energy removal rate using two techniques, cryogenic freezing (CF) and air blast freezing (BF), on CMM’s quality during frozen storage. CMM was separated into two batches; one batch was cryogenically frozen with liquid nitrogen and the other batch was frozen with an air blast freezer. CMM batches were frozen and stored at − 18 °C. They were analyzed for moisture content, color, pH, and lipid oxidation during 180 days of storage. The CMM yield was 64.67% of the total crawfish weight. Cryogenic freezing achieved the highest freezing rate. Cryogenically frozen CMM showed 22% less lipid oxidation than CMM frozen by air blast freezing at 180 days of storage. This study showed that CMM could be mechanically produced from undersized crawfish and freezing techniques with high energy removal rate could better maintain quality attributes for CMM during frozen storage. Graphical abstract

A Study of the Efficiency of Plate Freezing vs. Blast Freezing of Boxed Boneless Meat in an Abattoir

Volume 1 ◽  
2004 ◽  
Author(s):  
Mir-Akbar Hessami
Keyword(s):  
Experimental Study ◽  
Temperature Measurement ◽  
Working Conditions ◽  
The Other ◽  
Freezing Time ◽  
Air Blast ◽  
Total Cost ◽  
Meat Packaging ◽  
Major Industry

Meat export is a major industry in Australia, and meat packaging and freezing is an energy intensive activity, requiring an objective technical investigation. This study was undertaken in order to assess the relative merits of plate and air blast freezing methods used in industry. To describe the efficiency and the technical superiority of one method over the other, in this paper, the details of an experimental study involving time-temperature measurement of meat boxes inside a plate freezer and a blast freezer under normal working conditions are provided. For the configurations used in this study, it is shown that the freezing time is much shorter for plate freezing, and also there is a much smaller variation in freezing time of various boxes compared to those for blast freezing. The smaller variation in freezing time of various boxes in each batch would help preserve the quality of meat being frozen. Also, it is explained that despite the initial higher capital cost of plate freezing, the total cost over the life of the equipment is much smaller for plate freezing compared to blast freezing.

The Problems and Suggestions of the Desulfurization Wastewater Treatment System during the Operation

2012 ◽  
Vol 599 ◽  
pp. 521-524
Author(s):  
Xue Feng Dong ◽  
Gui Fen Shen ◽  
Xiao Xiang Zhou ◽  
Jin Juan Guo ◽  
Xue Ying Zhang ◽  
...  
Keyword(s):  
Wastewater Treatment ◽  
Moisture Content ◽  
The Other ◽  
Treatment System ◽  
Ion Concentration ◽  
Wastewater Treatment System ◽  
Chlorine Ion ◽  
Desulfurization Wastewater

Wastewater treatment system was an important part of the wet desulfurization, and it played an important role to improve the quality of absorber slurry. Combined with the problems of desulfurization efficient reduced and moisture content in gypsum exceed normal, this paper pointed out the deficiencies which used the chlorine ion concentration to control the operation of desulfurization waster water; and suggested the influence of chlorine ion and the other impurities should be studied comprehensively, some guides for in-service supervision on the operation of FGD should be established as soon as possible.

scholarly journals Influence of Storage Moisture and Temperature On Lignocellulosic Degradation

2019 ◽  
Vol 1 (3) ◽  
pp. 332-342 ◽  
Author(s):  
Towey ◽  
Webster ◽  
Darr
Keyword(s):  
Moisture Content ◽  
Financial Risk ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Biomass Degradation ◽  
Minimal Impact ◽  
Biomass Storage ◽  
Dry Matter Loss ◽  
The Impact

Feedstock degradation is a major source of financial risk for cellulosic biorefineries. To assess the impact of the feedstock loss and quality during storage, this study explored interactions of moisture content and temperature on the degradation of biomass. Specifically, this study evaluated the dry matter loss and compositional change of corn stover during storage conditions common at industrial biomass storage facilities. This lab-scale study allowed for increased measurement precision associated with quantifying how biomass degradation changes the quality of stored biomass. Results of this work define stable biomass storage moisture content of less than 20% in which there is low risk for degradation over time. At moisture levels above 20%, biomass degradation will be prevalent with hemicellulose being the most degraded fraction of the feedstock. Additionally, results demonstrate that temperature has a minimal impact on biomass degradation in non-frozen storage conditions.

scholarly journals PENGOLAHAN NUGGET KIJING (Pseudodon vandenbushianus) DENGAN KONSENTRASI DAGING KIJING DAN LABU KUNING (Cucurbita moschara)

2015 ◽  
Vol 2 (1) ◽  
Author(s):  
Radikal ◽  
Resie Janika
Keyword(s):  
Economic Value ◽  
Meat Products ◽  
Filler Material ◽  
Processed Meat ◽  
Organoleptic Test ◽  
A Value ◽  
Minced Meat ◽  
Organoleptic Parameters

Nugget is a processed meat products made from minced meat that is printed in the form of rectangular pieces and coated with seasoned flour. Gravestone processing into nuggets will increase the economic value gravestone. With the addition of meat gravestone and pumpkins as a filler material will affect whether or not the quality of the resulting nuggets. A research on the processing nuggets gravestone (Pseudodon vandenbushianus) with concentration gravestone meat and pumpkin (Curcurbita moschara).The treatment in this study, namely the concentration of gravestones and pumpkin meat (225 g: 50 gr, 200 gr: 75 g, and 175 g: 100 gr). The analysis in this study include organoleptic parameters (color, flavor, aroma and texture).The results of organoleptic test for color, aroma and texture nuggets gravestone gravestones by treatment with meat and pumpkin on a significant level of 5% showed no bedanyata, while based on the parameters of taste showed significant differences in which panelists preferred the treatment with concentrations gravestone meat and pumpkin 225 gr : 50 ounces with a value of 3.95 (like).Keywords: Nugget, Kijing, Yellow Pumpkin

scholarly journals Internal quality of commercial eggs stored under conditions that simulate storage from laying to consumption

2021 ◽  
Vol 51 (1) ◽  
Author(s):  
R.A. Souza ◽  
J.L.M. Mello ◽  
F.B. Ferrari ◽  
A. Giampietro-Ganeco ◽  
P.A. Souza ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Room Temperature ◽  
Storage Conditions ◽  
The Other ◽  
Internal Quality ◽  
Negative Effects ◽  
Haugh Unit

This study evaluated the effects on the internal quality of eggs of various storage environments through which eggs may pass between being laid and being consumed. Commercial eggs (N = 648) from Dekalb White hens were used. Treatments consisted of T1: 28 days at 4 °C; T2: 28 days at 20 °C; T3: 7 days at room temperature (27 °C ± 2 °C) (humidity 55%) and 21 days at 4 °C; T4: 7 days at room temperature and 21 days at 20 °C; T5: 14 days at room temperature and 14 days at 4 °C; T6: 14 days at room temperature and 14 days at 20 °C; T7: 21 days at room temperature and 7 days at 4 °C; T8: 21 days at room temperature and 7 days at 20 °C; and T9: 28 days at room temperature. The characteristics that were evaluated consisted of Haugh unit (HU), yolk index (YI), colour (L*, a* and b*), albumen pH, yolk pH and lipid oxidation. Eggs stored 28 days were darker (L*), and had greater yolk pH and lipid oxidation than fresh eggs. Eggs stored under T1 and T3 conditions had greater HU and YI than eggs stored in the other environments. The albumin pH of eggs stored at room temperature (T9) was highest of the treatments. Yellowness was increased in eggs stored under T4, T6, T8, and T9 conditions. Eggs should be stored under refrigeration as this promotes maintenance of internal quality and mitigates negative effects of previous storage conditions.

Evaluation of Three-Step Pretreatment Combined with Air Blast or Cryomechanical Freezing in Improving the Quality of Frozen Strawberries (Fragaria×ananassa Duch. cv. Harunoka)

2016 ◽  
Vol 12 (2) ◽  
pp. 153-163
Author(s):  
An-Chieh Yu ◽  
Hung-Ju Liao
Keyword(s):  
Calcium Concentration ◽  
Frozen Storage ◽  
Color Stability ◽  
Lemon Juice ◽  
Moisture Loss ◽  
Protective Effects ◽  
Fragaria Ananassa ◽  
Air Blast ◽  
Combined Pretreatment

Abstract The freezing tolerance of the strawberries related to the application of various pretreatment methods combined with air blast (AB) or cryomechanical (CM) freezing was investigated during 24 weeks of frozen storage. Osmotic pretreatments with lemon juice (LJ) solution and crystallized sucrose (CS) exerted significant protective effects on color stability of frozen-thawed strawberries. As compared with no pretreatment, the combined pretreatment using sodium alginate (SA) or low methoxyl pectin (LMP) vacuum-infusion (VI) and subsequent calcium dipping for frozen strawberries reduced firmness loss by 11.5–34.2% and reduced drip loss by 84.6–91.7% depending on specific VI solutions and calcium concentration, while SA or LMP VI alone showed no significant improvement in the retention of texture. CM freezing not only provoked significant reductions in overall freezing time and moisture loss compared to AB freezing, but also resulted in minimizing color and texture instability of frozen strawberries when combined with the three-step pretreatment process.

Lipid Oxidation and Biochemical Quality of Indian Mackerel during Frozen Storage: Effect of Previous Treatment with Plant Extracts

2016 ◽  
Vol 41 (1) ◽  
pp. e12308 ◽  
Author(s):  
Pankyamma Viji ◽  
Puthanpurackal Kizhakkethil Binsi ◽  
Sivam Visnuvinayagam ◽  
Chitradurga Obaiah Mohan ◽  
Gudipati Venkateshwarlu ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Plant Extracts ◽  
Frozen Storage ◽  
Previous Treatment ◽  
Storage Effect ◽  
Indian Mackerel ◽  
Biochemical Quality

scholarly journals KAJIAN MUTU IKAN CAKALANG (Katsuwonus pelamis L) ASAP TERHADAP NILAI KADAR AIR DAN pH SELAMA PENYIMPANAN

2017 ◽  
Vol 5 (2) ◽  
pp. 64 ◽  
Author(s):  
Steven Tumonda ◽  
Hanny Welly Mewengkang ◽  
Semuel Marthen Timbowo
Keyword(s):  
Moisture Content ◽  
Room Temperature ◽  
Ph Value ◽  
Economic Value ◽  
Skipjack Tuna ◽  
Katsuwonus Pelamis ◽  
Traditional Markets ◽  
Smoked Fish ◽  
North Sulawesi

Skipjack tuna (Katsuwonus pelamis L.) has a high economic value, both as an export commodity and for local consumption. In Indonesia, especially in North Sulawesi the total catch of skipjack tuna is high. The purpose of this research was to determine the quality of the skipjack tuna sold in two traditional markets, namely (A) Pasar Pinasungkulan Karombasan and (B) Pasar Bersehati, Manado. The moisture content of skipjack tuna sold in the market (B) does not meet the SNI quality requirement (max 60% moisture content of smoked fish). The pH value of the skipjack tuna  in market A and B still meets the quality requirements during storage in room temperature. Based on the results of moisture content and pH value, it can be concluded that the skipjack tuna purchased from Market A was still good for consumption up to 2 days storage in room temperature whereas fish from market B was not safe for consumption. Ikan cakalang (Katsuwonus pelamis L) mempunyai nilai ekonomis tinggi, baik sebagai komoditi ekspor maupun konsumsi  lokal. Di Indonesia khususnya perairan Sulawesi utara produksi ikan cakalang termasuk tinggi. Tujuan dari penelitian ini adalah untuk mengetahui mutu dari ikan cakalang asap yang dijual di dua pasar tradisional, yaitu (A) Pasar Pinasungkulan Karombasan dan (B) Pasar Bersehati, Manado. Kadar air ikan cakalang asap yang dijual di pasar (B) tidak memenuhi syarat mutu SNI, yaitu 60% kadar air untuk ikan asap. Nilai pH ikan cakalang asap yang dijual di pasar A dan B selama penyimpanan suhu ruang masih memenuhi syarat mutu ikan ikan asap. Dari hasil penentuan kadar air dan nilai pH serta data yang diperoleh pada penelitian ini, dapat disimpulkan bahwa ikan cakalang asap yang dibeli dari Pasar A masih layak dikonsumsi sampai pada 2 hari penyimpanan dalam suhu ruang, dibandingkan dengan ikan yang dibeli dari pasar B.Kata Kunci: Kajian Mutu, Ikan Cakalang (Katsuwonus pelamis L), Ikan Asap.

scholarly journals ADAPTASI TIGA VARIETAS PEPAYA (MERAH DELIMA, JUPE, MADU) DI LAHAN KERING DATARAN RENDAH

2020 ◽  
Vol 21 (2) ◽  
pp. 109
Author(s):  
Muhammad Anang Firmansyah ◽  
Teguh Pribadi
Keyword(s):  
Plant Height ◽  
Water Availability ◽  
Carica Papaya ◽  
Growth Parameters ◽  
Economic Value ◽  
Fruit Weight ◽  
The Other ◽  
Dry Land ◽  
Inhibiting Factors

Papaya fruit (Carica papaya L.) is  classified as having high economic value and is being developed by many farmer.  A common problem is the papaya variety that farmer \s develop usually from careless seeds, so the production and quality are low.  The aim of this research is to introduce superior papaya and have good quality. Three varieties papaya are used in this study, namely: Merah Delima, Jupe, and Madu.The research location is located in the dry land of Banturung, Palangka Raya City.  The result that the land suitability class of the study site included S3wa,on, which is Marginal Suitability with the heaviest inhibiting factors of water availability and oxygen availability. On Growth parameters, then Merah Delima has the largest stem circumference  of 10,1 cm althought it is not significantly different from other varieties 8,8 cm.  While the plant height is the best Merah Delima  papaya and signficantly different from Madu. Interms of Productioan Jupe has a number of Fruits (38 fruits/tree) that are significantly different from Madu, and the weight of fruit (1,2 kg/fruit) is significantly different from Merah Delima., and fruit weight per tree 34,1 kg is significantly different from the other two varieties.  Base on the sweetness level, the sweetest Merah Delima reaches 9,1 oBrix significantly different from Jupe (6,9 oBrix) and Madu (6,6 oBrix).  Parameters of growth, productionand quality of papaya can still be improved by improving the management of inhibiting factors.

scholarly journals Analysis of mechano-sorptive effect in oscillatory drying of beech timber

2016 ◽  
pp. 119-136
Author(s):  
Goran Milic ◽  
Nebojsa Todorovic
Keyword(s):  
Moisture Content ◽  
Software Tool ◽  
The Other ◽  
Drying Process ◽  
Surface Layers ◽  
Wood Moisture ◽  
Special Software ◽  
Conventional Drying ◽  
Cyclic Changes

The paper shows results of analysis of influences of oscillating parameters of drying on measuring wood moisture content in the kiln, rate and quality of drying. For this analysis, we used a conventional drying cycle, a cycle with oscillating equilibrium moisture content (EMC), and a cycle with oscillating temperatures. A special software tool was created for managing the oscillations. It was shown that oscillations of EMC and temperatures result in cyclic changes in wood MC, but also in the additional inaccuracies of MC measurements in the kiln. The drying process of the cycle with oscillating EMC lasted somewhat shorter than the other two cycles. Drying quality was the same or better in the cycles with oscillations as compared to the conventionally dried cycle, and the smaller tensions in the wood confirmed the activation of the additional mechano-sorptive effect during cyclic changes of MC in surface layers.

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