scholarly journals Physico-Chemical and Microbial Properties of Stored Mushroom Slices

2021 ◽  
pp. 70-79
Author(s):  
B. Brahmini ◽  
L. Edukondalu ◽  
Venkata S. P. Bitra ◽  
G. Veeraprasad
Keyword(s):  
Ascorbic Acid ◽  
Water Activity ◽  
Freeze Drying ◽  
Storage Period ◽  
Plate Count ◽  
Slice Thickness ◽  
Rehydration Ratio ◽  
Plate Temperature ◽  
Microbial Properties ◽  
Heating Plate

Button mushroom (AgaricusbisporusL.) is extensively produced and consumed in the world. They are more perishable due to their high moisture content. Due to its short shelf-life, the mushroom is usually dehydrated for preservation. Hot air dried mushrooms result in losses in nutrients, colour degradation and deformation in structure. To overcome these problems, freeze-drying of mushroom slices was investigated. White button mushrooms after cleaning were vertically cut into 2, 4, 6 and 8 mm thick slices. Sliced mushrooms were frozen at −20 °C and then subjected to the freeze-drying at various heating plate temperatures of 10, 20, 30 and 40 °C. The effect of slice thickness and heating plate temperature on physicochemical properties like rehydration, porosity, firmness, water activity, colour, ascorbic acid, protein and microbial properties like total bacterial, yeast and mould were evaluated during the storage. Increase in the storage period resulted in decrease in porosity (73.25%), colour L* value (48.12), firmness (0.98 N), rehydration ratio (4.04), ascorbic acid content (14.47 mg/100 g) and protein content (19.15%), whereas the water activity (0.412) increased with the storage period. This may be due to the absorption of moisture during storage. Microbial analysis indicated by yeast count, mould count and total plate count was nil during the first three weeks of storage, whereas in the fourth week negligible growth was observed. So it is concluded that this may be due to the low water activity of stored mushroom slices.

scholarly journals Effect of Osmotic Dehydration on Physicochemical Properties of Pineapple using Honey, Sucrose and Honey-Sucrose Solutions

2019 ◽  
Vol 9 (1) ◽  
pp. 6257-6262
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Water Activity ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Rehydration Ratio ◽  
Food Material ◽  
Permeable Membrane ◽  
Honey Solution

Demands for processed food products are rising worldwide and, consumers nowadays have adopted a healthy lifestyle and are always looking for the products which are advantageous for their health and have the characteristics and taste of a fresh commodity at the same time. Many techniques or combination of techniques have been tried to expand the shelf life of the perishable food commodities. One of the simplest methods which do not require sophisticated equipment is osmotic dehydration. Osmotic dehydration is an excellent phenomenon in which removal of water happens from an area of higher concentration to an area where concentration is lower through a membrane known as a semi-permeable membrane. Since osmotic dehydration lowers the water activity of food item; it has found broad application in the field of food material preservation. In this study pineapple cubes were dehydrated with osmotic dehydration followed by tray drying at 60℃ were assessed for physicochemical properties such as moisture, ash, rehydration ratio, ascorbic acid, water activity, color parameters and sensory properties. Sucrose solution, honey solution and honey-sucrose solution were used as osmotic agents. Duncan’s test was used to analyze the obtained data. Results showed that the pineapple sample cubes treated with honey sucrose solution at 50⁰C temperature were found to have better rehydration characteristics and lowest moisture content value as compared to the other samples. Sensory evaluation of all the samples revealed that highest scores were obtained by the sample containing both sucrose and honey (50⁰C). Highest ascorbic acid content after the osmotic dehydration was found in sample with sucrose and honey. Hence, sample with combination of sucrose and honey solution at 50⁰C proved to be the best in terms of nutritional quality, shelf stability and all other tested parameters. Therefore, many products with enhanced shelf life can be prepared using this rapid and economical technique.

Parameter Optimization of Vacuum Freeze-Drying Processing on Tan Lamb

2014 ◽  
Vol 513-517 ◽  
pp. 4281-4284
Author(s):  
Chen Ji ◽  
Yan Li Fan ◽  
Gui Shan Liu ◽  
Wei Wang ◽  
Rui Ming Luo
Keyword(s):  
Freeze Drying ◽  
Orthogonal Design ◽  
Chamber Pressure ◽  
Drying Process ◽  
Quadratic Regression ◽  
Plate Temperature ◽  
Drying Time ◽  
Material Thickness ◽  
Heating Plate ◽  
Drying Chamber

In this paper, the effects of drying chamber pressure, heating plate temperature and material thickness on the drying time of Tan lamb in vacuum freeze-drying process were studied using quadratic regression orthogonal design. The results showed that the drying time was significantly affected by drying chamber pressure, heating plate temperature and material thickness as well as the interaction of heating plate temperature and material thickness. The optimized parameters were drying chamber pressure 27.9 Pa, heating plate temperature 47.9°C and material thickness 4.3 mm. On these parameters, the drying time was 4.3 h.

Storage stability of raw chevon chunks packaged in composite, bioactive films at refrigeration temperature

2014 ◽  
Vol 54 (9) ◽  
pp. 1328 ◽  
Author(s):  
Manish Kumar Chatli ◽  
Surabhi Kaura ◽  
Mohan Jairath ◽  
Nitin Mehta ◽  
Pavan Kumar ◽  
...  
Keyword(s):  
Water Activity ◽  
Sensory Quality ◽  
Storage Stability ◽  
Composite Films ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Plate Count ◽  
Goat Meat ◽  
Overall Acceptability

Storage stability of raw chevon (goat meat) chunks wrapped in preformed, bioactive, biodegradable films based on composite starch–chitosan and impregnated with nisin (60 000 IU/g; T-1) and cinnamaldehyde (0.5% v/v; T-2) was evaluated relative to unwrapped product (control) under aerobic refrigeration (4°C ± 1°C) conditions for 10 days. Samples were taken on Days 1, 4, 7 and 10 to assess various physicochemical, microbiological and sensory quality parameters. Water activity and pH of raw chevon chunks followed a decreasing trend during storage under all packaging conditions; the rate of decrease of water activity was higher (P < 0.05) in the control than in bio-packaged products. Values of thiobarbituric acid reactive substances increased throughout storage and were lowest in T-2 and highest in the control. Extract release volume decreased throughout storage under all packaging conditions; however, it was higher (P < 0.05) in bio-packaged products than the control. Microbial quality was better in bio-packaged products than the control throughout storage. Standard plate count was 2.09 log10 cycles lower in T-2 than the control, and coliform count was lower by log10 2.31 cfu/g in T-2 and log10 1.88 in T-1 than the control on Day 7 of storage. Staphylococcus counts were lower (P < 0.05) in bioactive-packaged products than the control throughout the storage period. Sensory quality attributes colour, odour, texture and overall acceptability were better maintained in bio-packaged products than the control during storage, and maximum scores were awarded to T-2. The results indicate that starch–chitosan composite films impregnated with cinnamaldehyde can be used for the packaging of raw goat meat and successfully extend storage life by inhibiting the colour, oxidative and microbial deteriorative changes under refrigeration.

Comparison of Drying and Quality Characteristics of Pear (Pyrus Communis L.) Using Mid-Infrared-Freeze Drying and Single Stage of Freeze Drying

2017 ◽  
Vol 13 (4) ◽  
Author(s):  
Tamás Antal ◽  
Judit Tarek-Tilistyák ◽  
Zoltán Cziáky ◽  
László Sinka
Keyword(s):  
Water Activity ◽  
Freeze Drying ◽  
Quality Parameters ◽  
Single Stage ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Mid Infrared ◽  
Pyrus Communis L ◽  
Drying Curves

Abstract This article provides results of an experimental investigation of hybrid- (MIR-FD), mid-infrared- (MIR) and freeze drying (FD) on the drying characteristics, energy consumption and quality parameters of pear. Rehydration ratio, color, texture, water activity, phenolic content and antioxidant activity were measured to evaluate the quality of dried pear products. Mid-infrared-freeze drying (MIR-FD) had the higher drying rate, which reduced the drying time by 14.3–42.9 % compared with FD method. Two empirical models were chosen to fit the drying curves and the models had the suitable R2 and RMSE values. Temperature characteristics of MIR and MIR-FD dried pear were determined in terms of interior temperature variation. The MIR-FD pear had darker color, better rehydration capacity, similar water activity, lower hardness (except of MIR-FD70°C) and highest content of chemical composition than single stage of FD products. Above all, the MIR50-60°C-FD was suggested as the best drying method for pear in this study.

scholarly journals Pre-dehydration treatments and quality of processed potatoes during storage

2021 ◽  
Vol 39 (4) ◽  
pp. 383-388
Author(s):  
Dilson Antonio Bisognin ◽  
Marlene Terezinha Lovatto
Keyword(s):  
Water Activity ◽  
Storage Period ◽  
Dry Mass ◽  
Cooking Time ◽  
Sodium Metabisulfite ◽  
Water Control ◽  
Rehydration Ratio ◽  
Processed Potatoes ◽  
And Storage

ABSTRACT The aim of this work was to study pre-dehydration treatments to maintain consumption quality of processed potatoes (Solanum tuberosum) over a long storage period. Tubers of the cultivars Asterix, Macaca and Agata were cut into cubes and submitted to the following pre-dehydration treatments: water (control), blanching, and blanching with different doses of sodium metabisulfite. Sulphur dioxide residue and microorganism detection were determined right after the dehydration process was completed. Water activity, color, rehydration ratio, cooking time and rehydration ratio after cooking were determined at the beginning and after one and two years of storage. Blanching, cultivar and storage affected rehydration ratio, an important parameter used to measure the quality of dehydrated products. Tubers with higher dry mass content resulted in lower water activity and rehydration ratio, longer cooking time and higher rehydration ratio after cooking than those with lower dry mass. The combination of blanching with sodium metabisulfite improves product quality, reduces microbial load, enhances dehydration rate and prevents oxidation and browning reactions during processing and storage. The effects of the structural damages of pre-dehydration and dehydration treatments on the rehydration ratio and the rehydration ratio after cooking increase with storage of processed potatoes.

scholarly journals Stability of ‘mangaba’ pulp powder obtained by freeze drying

2017 ◽  
Vol 21 (9) ◽  
pp. 645-650
Author(s):  
Juliana Conegero ◽  
Luciana C. Ribeiro ◽  
José M. C. da Costa ◽  
Antonio R. G. Monteiro
Keyword(s):  
Ascorbic Acid ◽  
Water Activity ◽  
Acid Concentration ◽  
Freeze Drying ◽  
Room Temperature ◽  
Ascorbic Acid Concentration ◽  
Daily Consumption ◽  
Brazilian Legislation ◽  
The Stability ◽  
Plastic Containers

ABSTRACT This work examined the stability of lyophilized ‘mangaba’ pulp powder, rolled and packaged in plastic containers, with and without vacuum during 90 days of storage under room temperature, with evaluation of the parameters every 15 days. Analyses of ascorbic acid concentration, pH, color and water activity were carried out. It was found that ascorbic acid remained in accordance with the standards specified for daily consumption according to the Brazilian legislation in all analyzed packages, with preservation of stability in the laminated package with vacuum, which was also effective in maintaining water activity, which contributes to better stability of the product.

Impact of Storage and Packaging Material on the Nutritional, Product Properties and Microbial Count of Extruded Snacks

2020 ◽  
Vol 16 (4) ◽  
pp. 592-600
Author(s):  
Sajad A. Wani ◽  
Tariq A. Bhat ◽  
Nawaz A. Ganie ◽  
Pradyuman Kumar
Keyword(s):  
Bulk Density ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Plate Count ◽  
Extrusion Cooking ◽  
Lateral Expansion ◽  
Total Plate Count ◽  
Sensory Score ◽  
Extruded Snacks ◽  
Kinetics Of

Background: The extrusion cooking is the most widely used process so the development and consumption of extruded snack products having health and nutritious benefits would help increase the health status of the population. Objective: The aim of this study was to investigate the effect of storage days on physical, microbial activity and sensory characteristics of extruded snacks and kinetics of extruded snacks. Methods: Extruded snacks were produced by extrusion cooking at optimized conditions of temperature, moisture and screw speed of 110°C, 12% (db) and 200 rpm. The products were packed in lowdensity polyethylene (LDPE) and laminated pouches (LP) and were stored at an accelerated temperature condition of 40 ± 2°C. The storage stability in terms of quality parameters such as moisture, hardness, bulk density, color, lateral expansion, sensory characteristics and total plate count was investigated. Results: An increase (p≤0.05) in the value of moisture, bulk density, a*, and total plate count was observed during the storage period, whereas hardness, L*, b*, ΔE and sensory characteristics showed significant (p≤0.05) decreased order with storage period. No significant effect on the lateral expansion of the extruded product was observed. A significant decrease in total carbohydrate, fat and protein content was found during the storage period. The average sensory score and microbial analysis suggested that extruded snacks packed in LDPE pouches can only be acceptable up to the 60th day and extruded snacks packed in LP can be acceptable to more than 90th day. The kinetics of color and hardness suggest first order kinetics. Conclusion: Overall investigation suggested that extruded snacks were more stable in the LP as compared to LDPE pouches.

scholarly journals Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Razieh Niazmand ◽  
Samira Yeganehzad
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Shelf Life ◽  
Herbal Remedy ◽  
Physicochemical Characterization ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Oxygen Scavenger

Abstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. The antioxidant activity and amounts of anthocyanin, phenolic compounds, and ascorbic acid all decreased with increasing storage period. Among the studied atmospheres, the OS and, subsequently, V packages were most capable of maintaining the quality of fresh barberries, with the decay incidence being approximately 30 times lower inside these packages relative to the control. Increasing the storage temperature accelerated the intensity of chemical changes and decay across all samples. Conclusion The barberries inside the OS packages stored at 4 °C (and even at 25 °C) still had good sensory properties in terms of chemical properties, texture, and color after 4 weeks. Fortunately, it seems that this packaging technology makes the exportation and delayed consumption of the fresh barberry possible by maintaining its quality.

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

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