Manufacturing Research with Feasibility of Vacuum Freeze Drying Technology for Leisure Meat Products Processing

2014 ◽  
Vol 1056 ◽  
pp. 84-87
Author(s):  
Yan Ma ◽  
Wei Wei Liu ◽  
Guo Hui Huang
Keyword(s):  
Freeze Drying ◽  
Meat Products ◽  
Nutrient Loss ◽  
Light Weight ◽  
Technology Research ◽  
Drying Method ◽  
Wide Range ◽  
Drying Technology ◽  
Long Term Preservation

vacuum freeze drying technology is a high technology content ,involving a wide range of knowledge of technology in the field of drying technology, it is also a method of the most complex drying equipment , the largest energy consumption, the highest cost of drying method, but due to the particularity of its dry goods: the freeze-drying food has the advantages of complex water performance is good, cooler and luster of freezing and drying food to maintain good products, less nutrient loss, light weight, easy to carry transportation, easy to long-term preservation, and on the quality is far superior to the obvious advantages of other dried food, making it become the forefront of drying technology research and development.

scholarly journals Long-Term Preservation of Mouse Spermatozoa after Freeze-Drying and Freezing Without Cryoprotection1

2003 ◽  
Vol 69 (6) ◽  
pp. 2100-2108 ◽  
Author(s):  
Monika A. Ward ◽  
Takehito Kaneko ◽  
Hirokazu Kusakabe ◽  
John D. Biggers ◽  
David G. Whittingham ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Long Term Preservation

TECHNOLOGY OF MEAT COOKING IN THE AUTOCLAVE WITH PRESERVATION OF CHEMICAL PROPERTIES OF ANIMAL RAW MATERIALS

2018 ◽  
Author(s):  
Inna Nazarenko ◽  
◽  
Nataliya Novosad ◽  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Chemical Properties ◽  
Periodic Action ◽  
Meat Cooking ◽  
Canned Meat ◽  
Long Term Preservation

The article examines the technology of cooking meat by autoclaving while preserving the chemical properties of the product. Autoclaving has been shown to be one of the main technological steps in canned meat. Sterilization of canned meat is a heat treatment of the product, which ensures the death of microflora to prevent microbiological spoilage at temperate temperatures (15-30oC), and if necessary at higher temperatures, and safety, which guarantees the microbiological indicators of the use of canned food for food. Sterilize meat at temperatures above 100o C, most often at temperatures up to 120o C. It has been determined that sterilization of meat in an autoclave determines the preservation of nutritional value, organoleptic properties, harmless to the consumer and creates the necessary prerequisites for long-term preservation of the quality of canned meat products. The technology of cooking meat is reduced to the choice of parameters (temperature and duration) of heating, which ensure maximum destruction of the microflora with minimal loss of nutritional value. Sterilization is carried out in autoclaves of periodic action. Banks with the product are loaded into the baskets of the autoclave, lowered into the autoclave, seal the device, heated to the desired temperature, withstand the required time, then release the pressure, cool and unload.

scholarly journals Cryopreservation and transplantation of common carp spermatogonia

2018 ◽  
Author(s):  
Roman Franěk ◽  
Zoran Marinović ◽  
Jelena Lujić ◽  
Béla Urbányi ◽  
Michaela Fučíková ◽  
...  
Keyword(s):  
Common Carp ◽  
Sperm Cryopreservation ◽  
Post Transplantation ◽  
Wide Range ◽  
Cultured Fish ◽  
The World ◽  
Exogenous Origin ◽  
Long Term Preservation ◽  
Surrogate Production

AbstractCommon carp (Cyprinus carpio) is one of the most cultured fish species over the world with many different breeds and plenty of published protocols for sperm cryopreservation, however, data regarding preservation of gonadal tissue and surrogate production is still missing. A protocol for freezing common carp spermatogonia was developed through varying different factors along a set of serial subsequent experiments. Among the six cryoprotectants tested, the best survival was achieved with dimethyl sulfoxide (Me2SO). In the next experiment, a wide range of cooling rates (0.5–10 °C/min) and different concentrations of Me2SO were tested resulting in the highest survival using 2 M Me2SO and cooling rate of –1 Q59 A When testing different tissue sizes and incubation times in the cryomedium, the highest viability was observed when incubating 100 mg tissue fragments for 30 min. Finally, sugar supplementation did not yield significant differences. When testing different equilibration (ES) and vitrification solutions (VS) used for needle-immersed vitrification, no significant differences were observed between the tested groups. Additionally, varied exposure time to VS did not improve the vitrification outcome where the viability was 4-fold lower than that of freezing. The functionality of cryopreserved cells was tested by interspecific transplantation into sterilized goldfish recipients. The exogenous origin of the gonads in goldfish recipients was confirmed by molecular markers and incorporation rate was over 40% in both groups at 3 months post transplantation. Results of this study can serve as an alternative way for long-term preservation of germplasm in carp which can be recovered in a surrogate recipient.

scholarly journals Slopes: solute processes and landforms

2021 ◽  
pp. M58-2021-5
Author(s):  
Tim Burt ◽  
Gilles Pinay ◽  
Fred Worrall ◽  
Nicholas Howden
Keyword(s):  
Drainage Basin ◽  
Nutrient Loss ◽  
Short Term ◽  
Carbon Export ◽  
Landform Evolution ◽  
Wide Range ◽  
Before And After ◽  
Forested Landscapes ◽  
Applied Fields

AbstractThis chapter reviews research on solutes by fluvial geomorphologists in the period 1965 to 2000; growing links with biogeochemical research are emphasised later in the chapter. Brief reference is necessarily made to some research from before and after the study period. In relation to solutes, early research sought to relate short-term process observations to long-term landform evolution. However, very quickly, research moved into much more applied fields, less concerned with landforms and more with biogeochemical processes. The drainage basin became the focus of research with a wide range of interest including nutrient loss from agricultural and forested landscapes to dissolved organic carbon export from peatlands. In particular, the terrestrial-aquatic ecotone became a focus for research, emphasising the distinctive processes operating in the riparian zone and their contribution to river water protection from land-derived pollutants. By the end of the period, the scale and range of fluvial geomorphology had been greatly transformed from what it had been in 1965, providing a distinctive contribution to the broader field of biogeochemistry as well as an ongoing contribution to the study of Earth surface processes and landforms.

scholarly journals Investigation of the chemical composition of pumpkin pulp as a basis for soft drinks

Vestnik MGTU ◽  
2021 ◽  
Vol 24 (4) ◽  
pp. 441-449
Author(s):  
M. N. Shkolnikova ◽  
V. N. Abbazova
Keyword(s):  
Sugar Content ◽  
Meat Products ◽  
Climatic Conditions ◽  
Raw Material ◽  
Long Term Storage ◽  
Technological Potential ◽  
Wide Range ◽  
Snack Products ◽  
Term Storage

Pumpkin fruits ( Cucurbita spp.) have a number of advantages and high technological potential, thanks to almost universal cultivation in a wide range of agro-climatic conditions, the ability to long-term storage, the content of dietary fibers, pectin and other polysaccharides, carotenoids, polyphenolic substances, vitamins, which cause a wide range of physiological orientation. In the process of researching the composition of local cultivars of pumpkin and the world experience of using Cucurbita spp. in the composition of food products, the need to use this ingredient in beverage recipes has been substantiated. The content of dry substances in the pumpkin samples is from 8.18 % ("Gribovskaya") to 11.6 % ("Orange bush"). The maximum sugar content is distinguished by the varieties "Winter Sweet" (6.87 %) and "Orange Bush" (7.40 %). The content of BAS-antioxidants is (without visible difference depending on the growing region): carotenoids from 1.3 mg/100 g in "Gribovskaya" to 2.0 mg/100 g - "Orange bush"; ascorbic acid - 8.7 mg/100 g in "Rossiyanka" to 14.2 mg/100 g - "Orange bush". Today all parts of the pumpkin fruit are used: the bark is a raw material for the production of feed flour and a substrate for the cultivation of lactobacilli, the seeds are traditionally used to produce pumpkin oil and flour, the pulp of the fruit is a raw material for juice-containing products, purees, carotenoid-containing and polysaccharide extracts, pectin, concentrates of first and second dishes, snack products, pasta, bakery, confectionery and meat products, etc.

Results of long-term preservation of Mycobacteria by means of freeze-drying

Cryobiology ◽  
1976 ◽  
Vol 13 (2) ◽  
pp. 218-224 ◽  
Author(s):  
Milan Šlosárek ◽  
Jiří Šourek ◽  
Zdeňka Miková
Keyword(s):  
Freeze Drying ◽  
Long Term Preservation

Preservation of living fungi pathogenic for man and animals

1974 ◽  
Vol 20 (12) ◽  
pp. 1665-1673 ◽  
Author(s):  
W. Butterfield ◽  
S. C. Jong ◽  
M. T. Alexander
Keyword(s):  
Liquid Nitrogen ◽  
Freeze Drying ◽  
Culture Collection ◽  
American Type Culture Collection ◽  
Subsequent Storage ◽  
Long Term Preservation

The paper describes the materials and procedures presently used at the American Type Culture Collection (ATCC) for the long-term preservation of living fungi pathogenic for man and animals by freeze-drying and by freezing and subsequent storage in liquid nitrogen. Longevity storage data for the strains available for distribution is presented.

scholarly journals Long-term preservation of Pastuerella piscicida by freezing or freeze-drying methods.

1989 ◽  
Vol 55 (6) ◽  
pp. 979-984
Author(s):  
Shinichi Hashimoto ◽  
Aiichiro Muraoka ◽  
Riichi Kusuda
Keyword(s):  
Freeze Drying ◽  
Drying Methods ◽  
Long Term Preservation
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