scholarly journals Developing New Foodstuffs Using Microwave-cooked Cod Liver and Its Oil

2020 ◽  
Author(s):  
Olga Kovaleva ◽  
Christina Dvoryankina ◽  
Vasily Volchenko
Keyword(s):  
Nutritional Value ◽  
Microwave Treatment ◽  
Microwave Processing ◽  
Cod Liver Oil

The non-sterilized cooked cod liver has been used as a novelty in the technology of culinary and making of sausage products. This cod liver has been cooked using microwave processing. The semi-finished cod liver oil separated during such microwave treatment has been also used for preparing such production. As for cooked boiled sausages, pork heart and venison have also been used in the composition with a view to enrich the nutritional value.

A New Way to Uniform Microwave Treatment of Epoxy Glass

2015 ◽  
Vol 813 ◽  
pp. 265-272
Author(s):  
Wei Wei Du ◽  
Lyes Douadji ◽  
Fethi Benkhenafou ◽  
Hong He ◽  
Cheng Li
Keyword(s):  
Electromagnetic Waves ◽  
Microwave Treatment ◽  
Microwave Processing ◽  
Leaf Spring ◽  
Microwave Source ◽  
Electromagnetic Modelling ◽  
Dielectric Effect ◽  
Microwave Heat ◽  
Uniform Treatment ◽  
Microwave Process

This work is part of an ambitious project aiming to manufacture epoxy-glass leaf spring by microwave processing. Physical properties of final products to be manufactured, in particular the mechanical properties, are directly dependent on uniform repartition of microwave source heating during the treatment. The major problem in microwave processing, however, is attenuation of microwave source. We propose Dielectric Effect of Attenuation Inversion of the Electromagnetic Waves (DEAI) as a new way for uniform treatment of epoxy glassmicrowave energy. This solution utilizes dielectric properties of the mold to control the microwave heat source attenuation into the composite to be treated. Electromagnetic modelling of microwave process was carried out and validated by experimental results. The results show that microwave source heating attenuation can be controlled and inversed. We demonstrated uniform treatment on epoxy-glass parts ca. 100 cm long by means of compensation of microwave source attenuation.

Effect of Microwave Treatment on Catalysis of Papain

2012 ◽  
Vol 554-556 ◽  
pp. 1237-1242
Author(s):  
Xu Cong Yu ◽  
Lin Li ◽  
Quan Yi Fu ◽  
Bing Li
Keyword(s):  
Enzyme Activity ◽  
Fluorescence Spectroscopy ◽  
Enzyme Catalysis ◽  
Ph Value ◽  
Microwave Treatment ◽  
Microwave Processing ◽  
Disodium Edta ◽  
Optimum Ph ◽  
Enzyme Molecules ◽  
Main Factor

In this article, investigation on the effect of microwave treatment on the catalysis of papain had been carried out. According to the results, the thermal effect was found to be the main factor to cause inactivation of enzyme. The kinetic parameters and the fluorescence spectroscopy implied that the microwave processing had changed the conformation of the enzyme molecules and thus affected its activity. The results also showed that the microwave treatment had not changed the optimum pH value of the enzyme catalysis, and the inactivation rate of the enzyme was inversely proportional to the concentration of the enzyme. In addition, a certain concentration of the disodium EDTA media had been found to effectively protect the enzyme activity in microwave processing.

Nutrition

1933 ◽  
Vol 6 (3-4) ◽  
pp. 55-91
Keyword(s):  
Vitamin A ◽  
New England ◽  
Nutritional Value ◽  
Cod Liver Oil ◽  
Poultry Feeds ◽  
Health Products

High Recognition for Vitamin A in Cod Liver Oil. New England Poultryman, December 15, 1933.Evidence that the nutritional value of Vitamin A from cod liver oil has been overlooked in poultry feeds, is reported by the biological laboratories of the Health Products Corporation.

Survival of Anisakis simplex in Microwave-Processed Arrowtooth Flounder (Atheresthes stomias)

1999 ◽  
Vol 62 (4) ◽  
pp. 403-409 ◽  
Author(s):  
ANN M. ADAMS ◽  
KATHLEEN S. MILLER ◽  
MARLEEN M. WEKELL ◽  
FAYE M. DONG
Keyword(s):  
Survival Rates ◽  
Chloride Content ◽  
Microwave Treatment ◽  
Microwave Processing ◽  
Anisakis Simplex ◽  
Pepsin Digestion ◽  
Thermal Mechanism ◽  
Cold Spots ◽  
Arrowtooth Flounder ◽  
The Relationship

The purpose of this study was to define the relationship between survival and temperature of nematodes of the species Anisakis simplex in microwave-processed arrowtooth flounder (Atheresthes stomias). Ten fillets (each 126 to 467 g, 0.5 to 1.75 cm thick), with an average of five larvae of Anisakis simplex per fillet, were processed to target temperatures on high (100%) power using a commercial 700-W microwave oven. Fillets were neither covered nor rotated and had a temperature probe inserted to two-thirds depth into the thickest portion. After the fillet was digested using a 1% pepsin solution, the viability of nematodes was determined by viewing them under a dissecting microscope. Survival rates were 31% at 140°F (60°C), 11% at 150°F (65°C), 2% at 160°F (71°C), 3% at 165°F (74°C), and 0% at 170°F (77°C). Microwave processing of standardized fillet “sandwiches,” 14 cm long, 4.5 cm wide, and approximately 1.75 cm high, each of which was preinoculated with 10 live nematodes, resulted in no survival at either 160°F or 170°F. Using ultraviolet light to detect both viable and nonviable nematodes in fillet sandwiches as an alternative method to pepsin digestion resulted in survival rates of 1% at 140°F (60°C), 3% at 145°F (63°C), and 0% at 150°F (65°C). Smaller fillet sandwiches, which most likely had fewer cold spots during microwave processing, required 150°F (65°C), whereas larger whole fillets required 170°F (77°C) to kill larvae of Anisakis simplex. The parasites were most likely inactivated by a thermal mechanism of microwave treatment. Damage to the nematodes was often evident from ruptured cuticles that were no longer resistant to digestive enzymes. The high hydrostatic pressure and low chloride content of the pseudocoelomic fluid probably contributed greatly to the damage incurred by the larvae.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Influence of bioactivation of barley grain on the nutritional value and consumer properties of cereals

2020 ◽  
Vol 29 (2) ◽  
pp. 46-48
Author(s):  
L. V. Chirkova ◽  
◽  
I.S. Vitol ◽  
O.V. Politukha ◽  
N.A. Igoryanova ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Barley Grain
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