scholarly journals Study on selection of packaging materials and shelf life of protein-richpowder produced from the egg whitesof salted duck eggs

2021 ◽  
Vol 63 (1) ◽  
pp. 60-64
Author(s):  
Thi Lai Nguyen ◽  
◽  
Huong Son Pham ◽  
Thi Binh Nguyen ◽  
Thi Khanh Van Le ◽  
...  
Keyword(s):  
Food Processing ◽  
Colour Change ◽  
Packaging Materials ◽  
Long Term Storage ◽  
Egg White Powder ◽  
Egg Yolks ◽  
Processing Material ◽  
Salted Duck Eggs ◽  
Yeasts And Molds ◽  
Protein Rich

Egg whites of salted duck eggs are normally discarded in the separation of egg yolks. Most of the nutritional values of normal duck eggs are still retained in the egg whites of salted duck eggs. To make use of such egg whites, it is necessary to process the egg whites into a protein-rich powder, which can be used as a food processing material. Nevertheless, long-term storage of the egg white powder is challenging because this powder can easily absorb moisture, resulting in physical deteriorations (e.g: colour change), chemical alternation (e.g., protein and lipid degradation), and biological contamination (e.g., growth of yeasts and molds that produce toxic compounds). A study was conducted to test different types of packaging materials includingone-layered Polyethylene (PE) film, two-layered PE film, and three-layered films (PE, AL-Foil, BOPP/PE, Al/PE, BOPP/Al/PE, PET/Al/PE). The result shows that the most suitable packaging material for the protein-rich powder produced from egg whites of salted duck egg was two-layered AI/PE film. The quality of the product stored in AI/PE film package remained nearly unchanged in 12 months, which proved safe to be used as food processing material.

The effect of high-pressure food processing on the sorption behaviour of selected packaging materials

2004 ◽  
Vol 17 (3) ◽  
pp. 139-153 ◽  
Author(s):  
C. Caner ◽  
R.J. Hernandez ◽  
M. Pascall ◽  
V.M. Balasubramaniam ◽  
B.R. Harte
Keyword(s):  
High Pressure ◽  
Food Processing ◽  
Packaging Materials ◽  
Sorption Behaviour

scholarly journals PELATIHAN ENTREPRENEURSHIP MELALUI PEMBUATAN SELAI KOLAVSA (KOLANG-KALING VARIAN RASA) DI DESA SAGARA KECAMATAN ARGAPURA

2020 ◽  
Vol 1 (3) ◽  
pp. 165-174
Author(s):  
Muhamad Kurnia Sugandi ◽  
Ipin Aripin ◽  
Iim Halimatul Mu'minah
Keyword(s):  
Food Processing ◽  
Training Activity ◽  
Great Demand ◽  
Dragon Fruit ◽  
Training Activities ◽  
Processing Material ◽  
Processed Products

The problem experienced by the entrepreneurs of the fusion is the low innovation of processed products to be ready-to-serve products, sales of the fro will be high during the month of Syaban and Ramadan. The purpose of this training activity is to increase the knowledge of the entrepreneurs in processing the products of the fro into a more varied food processing material, and to increase the innovation and creative of the entrepreneurs of the fro through processed Kolavsa jam (flavors of variant flavors) with a combination of dragon fruit , pineapple, chocolate, which are in great demand by all walks of life. The method used in this training is lecture and practice. As a result of this training the participants will be motivated to do creative and innovative entrepreneurship. The response of participants to the training activities was very positive as seen from the enthusiasm of the participants during the activity.  

An optically clear hypercholesterolemic hypertriglyceridemic quality-control material prepared from animal lipid sources.

1981 ◽  
Vol 27 (3) ◽  
pp. 468-471 ◽  
Author(s):  
G J Proksch ◽  
D P Bonderman
Keyword(s):  
Accidental Exposure ◽  
Quality Control Material ◽  
Short Term ◽  
Porcine Serum ◽  
Long Term Storage ◽  
Control Serum ◽  
Egg Yolks ◽  
Triton X ◽  
Term Storage

Abstract A hyperlipidemic control serum can be simple prepared from animal lipid sources. Beta- and pre-beta-lipoproteins containing cholesterol and triglyceride are removed from porcine serum by treatment with dextran sulfate and calcium ions. A triglyceride-rich fraction containing only trace amounts of cholesterol is isolated from chicken egg-yolks. The two fractions are then combined in 40 mmol/L sodium bicarbonate to give the desired values for cholesterol and triglyceride. The preparation is stabilized against surface denaturation during long-term storage at 5 degrees C perhaps for as long as two years, by adding 0.25 g of Triton X-100 surfactant per liter, and against an accidental exposure to short-term freezing by adding 10 g of sucrose per liter. We used this solution as a diluent to reconstitute lyophilized bovine serum. The resulting product, having been prepared from only animal sources, is free of hepatitis-associated constituents, and is remarkably clear, homogeneous, and stable. Results obtained with it are precise.

Resistance of Spores of Bacillus subtilis var. niger Produced From Subcultures of Spores Surviving Hydrogen Peroxide Exposure1

1980 ◽  
Vol 43 (7) ◽  
pp. 528-529
Author(s):  
STANLEY E. WALLEN ◽  
HOMER W. WALKER
Keyword(s):  
Hydrogen Peroxide ◽  
Bacillus Subtilis ◽  
Food Processing ◽  
Food Packaging ◽  
Bacterial Spores ◽  
Packaging Materials ◽  
Processing Equipment ◽  
Spore Population ◽  
High Concentrations ◽  
Food Processes

The purpose of this work was to determine if the resistance of bacterial spores could be increased by subculturing spores that had survived exposure to hydrogen peroxide. Spores surviving exposure to 5% hydrogen peroxide held at 50 C were subcultured, allowed to sporulate and subsequently exposed to hydrogen peroxide as before. After 10 generations of subculturing, the resistance of the spores had not increased. It is concluded that, in food processes in which high concentrations of hydrogen peroxide are used to sterilize food processing equipment and food packaging materials, the development of a resistant spore population is unlikely.

Antimicrobial Edible Films and Coatings

2004 ◽  
Vol 67 (4) ◽  
pp. 833-848 ◽  
Author(s):  
ARZU CAGRI ◽  
ZEYNEP USTUNOL ◽  
ELLIOT T. RYSER
Keyword(s):  
Shelf Life ◽  
Antimicrobial Agents ◽  
Food Additives ◽  
Wheat Gluten ◽  
Edible Films ◽  
Packaging Materials ◽  
Wide Range ◽  
Materials Research ◽  
Corn Zein ◽  
Yeasts And Molds

Increasing consumer demand for microbiologicallysafer foods, greater convenience,smaller packages, and longer product shelf life is forcing the industry to develop new food-processing,cooking, handling, and packaging strategies. Nonfluid ready-to-eat foods are frequently exposed to postprocess surface contamination, leading to a reduction in shelf life. The food industry has at its disposal a wide range of nonedible polypropylene- and polyethylene-based packaging materials and various biodegradable protein- and polysaccharide-based edible films that can potentially serve as packaging materials. Research on the use of edible films as packaging materials continues because of the potential for these films to enhance food quality, food safety, and product shelf life. Besides acting as a barrier against mass diffusion (moisture, gases, and volatiles), edible films can serve as carriers for a wide range of food additives, including flavoring agents, antioxidants, vitamins, and colorants. When antimicrobial agents such as benzoic acid, sorbic acid, propionic acid, lactic acid, nisin, and lysozyme have been incorporated into edible films, such films retarded surface growth of bacteria, yeasts, and molds on a wide range of products, including meats and cheeses. Various antimicrobial edible films have been developed to minimize growth of spoilage and pathogenic microorganisms, including Listeria monocytogenes, which may contaminate the surface of cooked ready-to-eat foods after processing. Here, we review the various types of protein-based (wheat gluten, collagen, corn zein, soy, casein, and whey protein), polysaccharide-based (cellulose, chitosan, alginate, starch, pectin, and dextrin), and lipid-based (waxes, acylglycerols, and fatty acids) edible films and a wide range of antimicrobial agents that have been or could potentially be incorporated into such films during manufacture to enhance the safety and shelf life of ready-to-eat foods.

Effect of packaging materials and storage on quality attributes of freeze dried pineapple lassi powder for defence applications

2017 ◽  
Vol 2 (2) ◽  
pp. 193
Author(s):  
V. K. Shiby ◽  
V. Jayashree ◽  
S. Sanchita ◽  
M. C. Pandey
Keyword(s):  
Vitamin C ◽  
Antioxidant Properties ◽  
Colour Change ◽  
Packaging Materials ◽  
Browning Index ◽  
First Order ◽  
Freeze Dried ◽  
And Storage ◽  
Kinetics Of ◽  
Better Than

The study evaluates the effect of two different packaging materials on storage stabililty of and instant fruit-dairy functional beverage mix.  Freeze dried Pineapple lassi (PL) powder was packaged in Aluminium Laminated Polyethylene (ALP) and Metallised Polyester (MP). Quality changes at elevated temperature conditions (38±1°C, 33 % relative humidity) were evaluated.  Shelf life was calculated to be 44 and 62 days in MP and ALP pouches, respectively. Moisture, water activity, Vitamin C, Lactococci, TBA, colour change and Browning Index were studied in both packaging materials. ALP was found to be better than MP as samples kept in ALP preserved most of the antioxidant properties. The kinetics of Vitamin C degradation was of first order (K=-0.017 , R2= 0.99). Moisture content increased and  l<em>actococci </em> count decreased during storage

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