scholarly journals Effects of thermal and nonthermal processing technology on the quality of red sour soup after storage

2021 ◽  
Author(s):  
He Yangbo ◽  
Li Yongfu ◽  
Luo Xingbang ◽  
Li Guolin ◽  
Duan Zhaoyan ◽  
...  
Keyword(s):  
Processing Technology ◽  
Nonthermal Processing

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

2020 ◽  
Vol 6 (1) ◽  
pp. 039
Author(s):  
Trie Omitha Purba ◽  
Suparmi Suparmi ◽  
Dahlia Dahlia
Keyword(s):  
Experimental Method ◽  
Proximate Composition ◽  
Protein Hydrolysate ◽  
Quality Standards ◽  
Processing Technology ◽  
Fish Processing ◽  
Mysis Relicta ◽  
Marine Chemistry ◽  
Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the  Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

scholarly journals Impact of Processing Factors on Quality of Frozen Vegetables and Fruits

2020 ◽  
Vol 12 (4) ◽  
pp. 399-420 ◽  
Author(s):  
R. G. M. van der Sman
Keyword(s):  
Mechanical Damage ◽  
Process Intensification ◽  
Processing Technology ◽  
Production Chain ◽  
Processing Technologies ◽  
Biochemical Processes ◽  
Novel Processing ◽  
Vegetables And Fruits ◽  
Processing Steps

Abstract In this paper I review the production of frozen vegetables and fruits from a chain perspective. I argue that the final quality of the frozen product still can be improved via (a) optimization of the complete existing production chain towards quality, and/or (b) introduction of some promising novel processing technology. For this optimization, knowledge is required how all processing steps impact the final quality. Hence, first I review physicochemical and biochemical processes underlying the final quality, such as water holding capacity, ice crystal growth and mechanical damage. Subsequently, I review how each individual processing step impacts the final quality via these fundamental physicochemical and biochemical processes. In this review of processing steps, I also review the potential of novel processing technologies. The results of our literature review are summarized via a causal network, linking processing steps, fundamental physicochemical and biochemical processes, and their correlation with final product quality. I conclude that there is room for optimization of the current production chains via matching processing times with time scales of the fundamental physicochemical and biochemical processes. Regarding novel processing technology, it is concluded in general that they are difficult to implement in the context of existing production chains. I do see the potential for novel processing technology combined with process intensification, incorporating the blanching pretreatment—but which involves quite a change of the production chain.

A Study on the Teaching of Basic Specialized Courses Based on the Cultivation of Practical Engineering Capabilities

2012 ◽  
Vol 591-593 ◽  
pp. 2254-2257
Author(s):  
Bo Gao ◽  
Zhi Qiang Zhao ◽  
Wei Min Wang
Keyword(s):  
Teaching Methods ◽  
Engineering Students ◽  
Processing Technology ◽  
Practical Skills ◽  
Academic Quality ◽  
Depth Study ◽  
Practical Engineering ◽  
Specialized Course

Basic specialized courses play a "bridge" and "link" role between the basic courses and specialized courses. The study on how to develop students’ practical engineering capabilities in the teaching of basic specialized theoretical courses is of great significance for the cultivation of application-oriented engineering students. “Post-Press Processing Technology” is an important core specialized course for printing engineering specialty. Using the course teaching of “Post-Press Processing Technology” as an example, based on the in-depth study of the course’s knowledge and theory layout, this paper seriously explores on the ways to improve the academic quality of printing engineering students and enhance their practical skills, and carries out some preliminary exploration and practice in cultivating and improving practical engineering capabilities of engineering students with comprehensive application of various teaching methods and so on.

scholarly journals Impact of Sous Vide Cooking on Nutritional Quality of Meat

2020 ◽  
Vol 10 (3) ◽  
Author(s):  
María Victoria Aviles
Keyword(s):  
Heat Treatment ◽  
Protein Fraction ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Processing Technology ◽  
Heat Stable ◽  
Sensory Qualities ◽  
Sous Vide ◽  
Nutritional Changes

Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes in meat, such as loss of minerals and vitamins, oxidation of lipids and changes in some segments of the protein fraction. The use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, represents an interesting cooking alternative in terms of retains its natural sensory qualities of meat along with the nutritional value. In this paper, the research on the effect of sous vide cooking of meat on its nutritional quality is reviewed.

scholarly journals High-Pressure Processing in Food

2020 ◽  
Vol 11 (4) ◽  
pp. 11553-11561
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Thermal Processing ◽  
High Pressure Processing ◽  
Processing Technology ◽  
Thermal Methods ◽  
Food Industries ◽  
Short Period ◽  
Microbial Effects

Thermal processing has been the most common method in food processing technology, but it has eliminated the quality of fresh type food (nutritionally and sensorial). Therefore, the non-thermal methods emerged, and High-Pressure Processing (HPP), applying 100 to 1000 MPa for a short period, is the most popular one due to maintaining the food's nutritional and sensory characteristics extending the shelf-life well as eliminating the level of the microorganism. HPP is an environmentally friendly technology that helps to decrease energy consumption. It can be used in nearly all food industries, from milk to meat, as a novel preserving method. This article reviews the effects of this innovative processing technology on food quality. The microbial effects in some food categories and extending the shelf life are explained. HPPs’ advantages and limits compared to thermal processing are highlighted.

Digestibility of gross energy and oil of soyabean products for growing pigs

1991 ◽  
Vol 1991 ◽  
pp. 40-40
Author(s):  
J.A. Agunbiade ◽  
J. Wiseman ◽  
D.J.A. Cole
Keyword(s):  
Protein Quality ◽  
Growing Pigs ◽  
Processing Technology ◽  
Considerable Reduction ◽  
Diet Formulation ◽  
Nutritive Values ◽  
Gross Energy ◽  
Soyabean Meal ◽  
Effective Use

The development and improvement in processing technology in recent times has resulted in considerable reduction in trypsin inhibitors and enhancement of protein quality of full-fat soyabeans (FFSB) thus leading to their increased use in relation to soyabean meal (SBM) in animal diets. This study was designed to provide information on the relative nutritive values of the various soya products for their effective use in diet formulation.

Effect of Thermal and Nonthermal Processing on Textural Quality of Plant Tissues

2015 ◽  
Vol 56 (16) ◽  
pp. 2665-2694 ◽  
Author(s):  
Kumar Ranganathan ◽  
Vijayalakshmi Subramanian ◽  
Nadanasabapathi Shanmugam
Keyword(s):  
Plant Tissues ◽  
Nonthermal Processing ◽  
Textural Quality
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