Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality

2019 ◽  
Vol 08 ◽  
Author(s):  
Celso F Balthazar
Keyword(s):  
Chemical Quality ◽  
Sheep Milk ◽  
Physical Chemical

scholarly journals Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality

2019 ◽  
Vol 51 ◽  
pp. 241-248 ◽  
Author(s):  
Celso F. Balthazar ◽  
Antonella Santillo ◽  
Jonas T. Guimarães ◽  
Antonio Bevilacqua ◽  
Maria Rosaria Corbo ◽  
...  
Keyword(s):  
Chemical Quality ◽  
Sheep Milk ◽  
Physical Chemical

Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro

2018 ◽  
Vol 6 (4) ◽  
pp. 65
Author(s):  
Julio Cesar Queiroz Penha ◽  
Robson Maia Franco ◽  
Maria Carmela Kasnowski Holanda Duarte ◽  
Katia Christina Leandro
Keyword(s):  
Rio De Janeiro ◽  
Chemical Quality ◽  
The North ◽  
Physical Chemical

scholarly journals Effect of Jackfruit Seed Starch (Artocarpus heterophyllus) Microstructure on Properties and Characteristics of Fried Battered Product

2017 ◽  
Vol 15 (12) ◽  
pp. 879-892
Author(s):  
Rossaporn JIAMJARIYATAM
Keyword(s):  
Amylose Content ◽  
Descriptive Analysis ◽  
Crystal Form ◽  
Oil Absorption ◽  
Chemical Quality ◽  
Relative Crystallinity ◽  
Physical Chemical ◽  
Acceptance Levels ◽  
Sensory Descriptive Analysis ◽  
Type Crystal

The objective of this research was to study the effect of the ratio between wheat flour (WF) and jackfruit seed starch (JS) on the physical, chemical quality and sensory characteristics of batter coating. The ratio of WF to JS used in the study to make batter coating were 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 0:100. The WF and JS exhibited the “A-type” crystal form. Increasing JS content in the starch mixture was found to increase amylose content and relative crystallinity significantly. The amount of oil absorption in the battered product decreased significantly with increasing amylose content. The microstructure of the batter coating differed significantly depending on the ratio of WF to JS from 100: 0, 80: 20, 60: 40, 40: 60, 20: 80 and 0: 100. Higher JS content in the batter provided greater homogeneity with a fine starch network and less porosity. In terms of sensory descriptive analysis, adding JS resulted in increased hardness and crispness, but significantly decreased brittleness, puffiness, oiliness and oil coating (p ≤ 0.05). It was found that the highest acceptance levels of batter used the ratio of WF to JS of 50:50 which obtained the highest score in appearance, color, taste, flavor, texture and overall preference.

scholarly journals Kinetics of Drying and Physical-Chemical Quality of Peach cv. Hubimel

2019 ◽  
Vol 11 (16) ◽  
pp. 223
Author(s):  
Newton C. Santos ◽  
Sâmela L. Barros ◽  
Shênia S. Monteiro ◽  
Semirames do N. Silva ◽  
Victor H. de A. Ribeiro ◽  
...  
Keyword(s):  
Experimental Data ◽  
Mathematical Models ◽  
Effect Of Temperature ◽  
Initial Time ◽  
High Water Content ◽  
Chemical Quality ◽  
Drying Time ◽  
Physical Chemical ◽  
Kinetics Of

The objective of this study was to perform the kinetics of peach drying and to adjust the experimental data obtained to empirical and diffusive mathematical models to evaluate the effect of temperature on the physical-chemical quality of the final product. The drying experiments were performed in an air circulation dryer with a velocity of 1.5 m s-1, the drying kinetics were performed at temperatures of 60, 70 and 80 °C. Among the mathematical models applied, the Page model was the one that best fit the experimental data, because it presents greater efficiency in the description of the drying process. The decrease in the drying rate from the initial time to the end of the process was observed, increasing the temperature of the air caused a reduction in the drying time. It was verified through the analytical solution of the diffusion equation with infinite wall geometry that the increase of the drying temperature caused the increase of the diffusivity and convective coefficient of heat transfer. Through the Biot number, it can be stated that the first-type boundary condition would also describe the process satisfactorily. The fresh peach slices present high water content and water activity and the drying effect caused significant differences in all physical-chemical parameters analyzed.

scholarly journals Avaliação do desempenho produtivo e da qualidade físico-química dos frutos de tomateiro cereja produzidos sob a influência de porta-enxertos

2021 ◽  
Vol 4 (3) ◽  
pp. 61-71
Author(s):  
Antonia Mirian Nogueira de Moura Guerra ◽  
◽  
Ítalo José da Silva Rodrigues ◽  
Keyword(s):  
Room Temperature ◽  
Block Design ◽  
Physicochemical Characteristics ◽  
Chemical Quality ◽  
Cherry Tomato ◽  
Physical Chemical ◽  
Randomized Block Design ◽  
And Storage ◽  
Storage Temperatures

The objective was to evaluate the production and post-harvest quality of fruit from grafted and non-grafted tomatoes. The experiment was carried out in a randomized block design with five treatments (Jiloeiro, Berinjeleira, Jurubeba, 'Intacto' rootstock and the witness the cherry tomato without grafting) and 16 replicates. In the evaluation of physical-chemical quality, the experiment followed a randomized block design in a 5x2 factorial scheme (rootstocks and storage temperatures, 10 ºC and room temperature) four replications. For a better productive contribution of the cherry tomato, the use of rootstocks from Jurubeba and Intacto is indicated, however, the use of a rootstock did not contribute to the durability and physicochemical characteristics of the fruit. When conditioned at 10 ºC, the fruits showed a better visual and physical-chemical aspect in relation to the ambient temperature, with increased durability of the product in all treatments.

scholarly journals Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 427 ◽  
Author(s):  
Sol Zamuz ◽  
Laura Purriños ◽  
Igor Tomasevic ◽  
Rubén Domínguez ◽  
Mladen Brnčić ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Sensory Quality ◽  
Quality Parameters ◽  
Consumer Acceptance ◽  
Chemical Quality ◽  
Nw Spain ◽  
High Quality ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Physical Chemical

Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.

scholarly journals Bioconversion and Bioeconomic of Wastewater from Red Tilapia Aquaculture on the Aquaponics System as Source of Nutrient in Green Mustard Growth

2020 ◽  
Vol 147 ◽  
pp. 01013
Author(s):  
Latif. Sahubawa ◽  
B. Triyatmo ◽  
E. Ambarwati
Keyword(s):  
Economic Value ◽  
Fish Farming ◽  
Total Biomass ◽  
Toxic Substances ◽  
Chemical Quality ◽  
Red Tilapia ◽  
Physical Chemical ◽  
Aquaculture Wastewater ◽  
Vegetable Cultivation

Fish farming activities produce large amounts of waste which is disposed to environment. It contains with ammonia and nitrite as toxic substances to aquatic biota. On the other hand, it also contains nitrate as macronutrient which is useful for vegetables. Aquaponics system provides multiple benefits, namely the production of fish and organic vegetables as by-products that potentially to be a source of income. The objectives of the research were to analyse physical-chemical quality of red tilapia aquaculture and cultivated vegetable in aquaponics system, fish farm wastewater discharge for vegetable cultivation, bioconversion of aquaculture wastewater for growing vegetable biomass, and the bioeconomic of the system. The physical-chemical quality from water body of the system were as followed pH= 7.2 7.6; Temperature = 27,4 28,0ºC ; EC = 392.0 400.0 µs/cm; TDS = 180.5 189.7 ; NO3= 3.751 5.266 mg.L-1. The total biomass of green mustard in recirculating system was 92.50 kg/tray unit and in dripping system was 138 kg/tray unit. In one harvest period of red tilapia, the production of green mustard biomass was 1,152.5 kg, with an economic value of IDR 8,643,750.00 and IDR 1,680,000.00 for the red tilapia biomass.

scholarly journals Effect of Different Prepackaging Treatments on the Physical/Chemical Quality of Margariteño Tomatoes During Postharvest Storage at Room Temperature

2013 ◽  
Vol 36 (2) ◽  
pp. 113-120 ◽  
Author(s):  
José-Neptalí Hernández-Yépez ◽  
María-José De La Haba ◽  
María-Teresa Sánchez
Keyword(s):  
Room Temperature ◽  
Chemical Quality ◽  
Postharvest Storage ◽  
Physical Chemical
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