scholarly journals Effects of Alternative Ingredients and Processing Conditions on the Quality of Liquid Non-dairy Coffee Creamer: A Review

2022 ◽  
Vol 6 (1) ◽  
pp. 101-113
Author(s):  
Thithiya Thepkamnoet ◽  
Nor Afizah Mustapha ◽  
Wan Zunairah Wan Ibadullah ◽  
Roselina Karim
Keyword(s):  
Processing Conditions ◽  
Alternative Ingredients ◽  
Coffee Creamer

scholarly journals Hydrothermal treatment of sprout-damaged grain: I. Effects on the technological quality of wheat

1978 ◽  
Vol 50 (3) ◽  
pp. 240-253
Author(s):  
Christina Westermarck-Rosendahl ◽  
Hannu Salovaara
Keyword(s):  
Amylase Activity ◽  
The Other ◽  
Processing Conditions ◽  
Falling Number ◽  
Gluten Quality ◽  
Heat Treated ◽  
Technological Quality ◽  
The One ◽  
Increasing Temperature

Two sprout-damaged wheat lots with the falling number values of 91 and 65 were heat-treated by immersing the grain in water of temperatures of 80, 85, 90 and 100°C, followed by rapid chilling in water. The purpose of the treatment was to suppress the excess a-amylase activity in the outer layers of the kernels. The a-amylase activity following the treatment was measured by the falling number test. The increase in the falling number value was the greater the longer the treatment lasted and the higher the water temperature was. Processing lasting 30 sec at 80, 85, 90 and 100°C increased the falling number value of the one lot from 91 to 105, 117, 133 and 238 and of the other lot from 65 to 69, 70, 98, 163, respectively. As the falling numbers increased the wet gluten content of the samples decreased. These changes had a negative correlation. The gluten quality showed heat damage when the amount of gluten had dropped by about 5 and 2 precentage units in the lots with the falling numbers 91 and 65, respectively. This occurred at processing of the lot of better quality for 70, 20, 13 and 6 sec in the order of increasing temperature. The corresponding durations for the other lot were above 60, 30, 20 and 6 sec. During these treatments the falling number values rose from 91 to 104—129 and from 65 to 70—71. These results were confirmed by farinogram and extensigram determinations and by baking tests. The same processing conditions affected more severely the lot having the better initial quality than the lot with greater sprout damages.

Microbiological Quality of Cocoa Powder, Dry Instant Chocolate Drink Mix, Dry Nondairy Coffee Creamer and Frozen Nondairy Topping Obtained at Retail Markets

1983 ◽  
Vol 46 (8) ◽  
pp. 733-736 ◽  
Author(s):  
W. L. PAYNE ◽  
A. P. DURAN ◽  
J. M. LANIER ◽  
A. H. SCHWAB ◽  
R. B. READ ◽  
...  
Keyword(s):  
Geometric Mean ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Most Probable Number ◽  
Probable Number ◽  
Cocoa Powder ◽  
Mean Values ◽  
Retail Markets ◽  
Coffee Creamer

A national survey was conducted of the microbiological quality of three dry ingredients used in beverages and one frozen non-dairy topping obtained at retail markets. Geometric mean aerobic plate counts (APCs) of units examined at 35°C were as follows: 1,313 units of cocoa powder, 6,600 CFU/g; 1,552 units of dry instant chocolate drink mix, 290 CFU/g; 1,559 units of dry non-dairy coffee creamer, 37 CFU/g; and 1,532 units of frozen non-dairy topping, 34 CFU/g. At 30°C, the geometric mean APC was 34 CFU/g for frozen nondairy topping. Geometric means for most probable number determinations of coliform bacteria and Escherichia coli were <3/g for the four products. Geometric mean values for Staphylococcus aureus in three of the products were <10/g; no S. aureus was found in cocoa powder. Geometric mean values for yeasts and molds in dry instant chocolate drink mix and dry nondairy coffee creamer were 8 and 6 CFU/g, respectively.

scholarly journals Effect of different processing conditions on the quality of canned sweet corn kernels produced and processed in Senegal

2020 ◽  
Vol 14 (4) ◽  
pp. 102-111
Author(s):  
DIOP NDIAYE Nafissatou ◽  
BASSE DIENG Adjaratou ◽  
L. THOMPSON Thomas
Keyword(s):  
Sweet Corn ◽  
Processing Conditions ◽  
Corn Kernels

Effect of processing conditions on the bonding quality of FDM polymer filaments

2008 ◽  
Vol 14 (2) ◽  
pp. 72-80 ◽  
Author(s):  
Q. Sun ◽  
G.M. Rizvi ◽  
C.T. Bellehumeur ◽  
P. Gu
Keyword(s):  
Processing Conditions ◽  
Bonding Quality

The Effects of Friction Stir Welding Parameters on the Characteristics of Banded Structure for Aluminum Alloys

2016 ◽  
Vol 710 ◽  
pp. 155-159
Author(s):  
Mariem Zoghlami ◽  
Mohammad Jahazi ◽  
Victor Songmene
Keyword(s):  
Friction Stir Welding ◽  
Aluminum Alloys ◽  
Process Parameters ◽  
Mechanical Characteristics ◽  
Research Work ◽  
Welding Parameters ◽  
Processing Conditions ◽  
Influence Of Process Parameters ◽  
Friction Stir

Since the invention of the friction stir welding, several studies have been conducted to understand the influence of process parameters on the microstructural, thermal and mechanical characteristics to improve the weld quality. Banded structures better known under the name of "onion rings" are one of phenomena that appear in the microstructure during this process. The welding parameters leading to their appearance as well as their effect on the quality of the joint are still subject to much research with different conclusions. In this context, the objective of this research work is to determine various characteristics of the ‘onion rings’ and correlate them to processing conditions.

scholarly journals Egg quality of laying hens fed with cassava (Manihot esculenta), moringa (Moringa oleifera) and bocaiuva (Acrocomia aculeata) in semi-intensive rearing system

2021 ◽  
Vol 10 (6) ◽  
pp. e1541064828
Author(s):  
Arnaldo Vitorino Ofiço ◽  
Karina Márcia Ribeiro de Souza Nascimento ◽  
Charles Kiefer ◽  
Raquel Soares Juliano ◽  
Frederico Olivieri Lisita ◽  
...  
Keyword(s):  
Laying Hens ◽  
Egg Quality ◽  
Leaf Meal ◽  
Cassava Root ◽  
Alternative Ingredients ◽  
Intensive Rearing ◽  
Diet Control ◽  
Cassava Root Meal ◽  
Intensive System

This study aimed to evaluate the introduction of cassava flour, moringa leaf meal and bocaiuva pulp in laying hens’ diets on egg quality. Nine hundred eggs from Dekalb® White laying hens between 34 and 54 weeks of age rearing in semi-intensive system were used in the experiment. The laying hens were submitted to the following diets: 1 - diet control: maize and soybean meal base diet; 2 - diet with inclusion of 18% of cassava root meal+4% moringa leaf meal+4% of bocaiuva pulp; 3 - diet with the inclusion of 24% of cassava root meal+6% of moringa leaf meal+6% of bocaiuva pulp; 4 - diet with the inclusion of 30% of cassava root meal+8% of moringa leaf meal+8% bocaiuva pulp. The inclusion of higher levels of alternative ingredients intensified yolk color; it improved the percentage of albumen, yolk index, specific gravity and reduced yolk percentage. The association of 30% de cassava root meal+8% de moringa leaf meal+8% de bocaiuva pulp does not decrease the egg quality; it gives the yolk an orange yellow tone and it can be used in diets of laying hens with 34 and 54 weeks of age in semi-intensive systems.

scholarly journals Hygienic conditions of the processing environment and microbial loads of Tra fish (Pangasius hypophthalmus): Trimming step

2021 ◽  
Vol 20 (02) ◽  
pp. 44-50
Author(s):  
Ngoc T. A. Tong
Keyword(s):  
Raw Materials ◽  
Mekong Delta ◽  
Microbial Quality ◽  
Cross Contamination ◽  
Processing Conditions ◽  
E Coli ◽  
Good Manufacturing Practices ◽  
Contact Surfaces ◽  
Coagulase Positive Staphylococci

During the processing of frozen Pangasius hypophthalmus fillets, the microbiological counts depend on the source of raw materials and processing conditions, those impact significantly on the quality of the final product. In particular, trimming is considered a high-risk step of cross-contamination during processing. This study aimed to compare and evaluate the microbial quality at trimming step in four frozen Pangasius processing factories located in the Mekong Delta region. Trimmed Pangasius fillet and contact surfaces samples (i.e., gloves and processing tools) were examined including total mesophilic counts, Coliforms, E. coli and coagulase-positive Staphylococci (Staphylococci coa+). The results showed that total mesophilic counts on trimming Pangasius processed in A, B, C and D plant were 7.1 ± 0.4; 7.5 ± 0.7; 6.7 ± 1.1 and 6.0 ± 0.4 log CFU/g, respectively. Coliforms, E. coli and Staphylococci coa+ on trimmed Pangasius ranged 4.0 - 5.1; 2.1 - 3.7 and 1.8 - 4.2 log CFU/g, respectively. Thus, proper preservation of fillets during processing is suggested. Good manufacturing practices should implement effectively to minimize the risk of cross-contamination for the trimmed fillets.

scholarly journals Effects of equipments and processing conditions on quality of fresh-cut produce

2018 ◽  
Vol 49 (3) ◽  
pp. 139-150
Author(s):  
Francisca Aba Ansah ◽  
Maria Luisa Amodio ◽  
Maria Lucia Valeria De Chiara ◽  
Giancarlo Colelli
Keyword(s):  
Global Market ◽  
Leafy Vegetables ◽  
Future Research ◽  
Processing Conditions ◽  
Minimal Processing ◽  
Wide Range ◽  
Fresh Cut ◽  
Precautionary Measures ◽  
Processed Products

A wide range of fresh conveniently packaged, minimally processed products are available on both local and global market in response to consumer demand for ready to eat food. Majority of these products are leafy vegetables, which are highly susceptible to quality changes during minimal processing operations (trimming, cutting, washing, drying, and packaging). Despite the available precautionary measures for maintaining quality attributes of raw and processed material, quality degradation due to minimally processing is unavoidable, also considering that a peeling, trimming and/or cutting operation is always present except than for baby leaves and small fruits. In addition, other operations as washing and drying are known to cause mechanical stresses and loss of sugars and nutrients. However, the extent to which quality is compromised depends on the produce and on the processing conditions, including equipment and their operational settings. This review aims to describe the main processing operations and equipment used, resuming the available information on their impact on final quality of fresh-cut products over storage, in order to identify areas for future research aiming to the enhancement of product quality

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