Plasma Technology as a New Food Preservation Technique

2014 ◽  
pp. 434-449
Keyword(s):  
Food Preservation ◽  
Plasma Technology ◽  
Preservation Technique

Simultaneous pasteurization and homogenization of human milk by combining heat and ultrasound: effect on milk quality

2010 ◽  
Vol 77 (2) ◽  
pp. 183-189 ◽  
Author(s):  
Charles Czank ◽  
Karen Simmer ◽  
Peter E Hartmann
Keyword(s):  
Human Milk ◽  
Milk Proteins ◽  
Food Preservation ◽  
Secretory Iga ◽  
Bioactive Components ◽  
Laser Scattering ◽  
Milk Samples ◽  
Donor Human Milk ◽  
Preservation Technique ◽  
Ultrasound Effect

The combination of ultrasound and heat (thermoultrasound) is an emerging food preservation technique that retains higher quantities of bioactive components compared with current thermal pasteurization practice, but has not yet been assessed for pasteurizing human milk. Artificially contaminated human milk samples were treated with ultrasound (20 kHz, 150 watts) with and without heating. The retention of four human milk proteins was quantified by biochemical assay and laser scattering particle sizing was used to determine the extent of homogenization. While ultrasonic treatment was effective at inactivating Escherichia coli (D4 °C=5·94 min), Staphylococcus epidermidis exhibited resistance (D4 °C=16·01 min). Thermoultrasonic treatment was considerably more effective (Esch. coli D45 °C=1·74 min, D50 °C=0·89 min; Staph. epidermidis D45 °C=2·08 min, D50 °C=0·94 minutes) with a predicted retention (2·8 min treatment, 50°C) of secretory IgA lysozyme, lactoferrin and bile salt stimulated lipase of 91, 80, 77, and 45%, respectively. Homogenization of the milk samples occurred after 5 min and 2 min of ultrasonic and thermoultrasonic treatment, respectively. Thermoultrasonic treatment is an effective method for pasteurizing donor human milk and retaining a greater proportion of bioactive components compared with current practices. However, further studies are required to assess the practicality of applying this technique routinely to donor human milk.

scholarly journals Physicochemical and Microbiological Examination of Food Preservation Strategies of Indian Dishes Kalan and Gulab Jamun

2020 ◽  
Author(s):  
J. Sreeraj ◽  
K.G. Madhavankutty ◽  
M. Anoop
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Food Preservation ◽  
Hot Water ◽  
Sugar Syrup ◽  
Microbiological Examination ◽  
Common Man ◽  
Preservation Technique ◽  
Natural Way

Background: The curd curry commonly known as kalan in Kerala and Gulab Jamun has been chosen in the present work which is relevant in accordance with its usage with common man. Kalan possesses a normal shelf of two days at normal temperature and room conditions. The present work attempted to preserve the product for two weeks or more at room temperature by applying canning technique. The shelf life of Kalan was proved to be enhanced to two more weeks with proper canning. Kalan is prepared in the laboratory and was packed in sterile bottles which were then sterilized by dipping in sterile hot water for thirty minutes. This process impairs the product sufficient sterility to enhance the preserving quality considerably. The product has been found unchanged in its flavor and taste after the expected expiry period. In the preparation of Gulab jamun,drying and frying strategies facilitates the removal of most of the contaminants and hence the product presented as sterile. The sugar syrup provides further preservation. This technique for preservation can thus become effective. The work presented an attempt that has been made to study the effect of processing / preservation technique.Methods: Canning technique was applied as a preservation strategy to the product kalan and addition of sugar syrup presented to be the preservation technique for gulab jamun. Both were considered as the natural way of preservation rather than utilizing any artificial strategies or additions. The shelf life of the same was studied in detail under physiological, biochemical and microbiological parameters.Result: The two food preservation techniques studied in this project are proved to impart better shelf life to the particular type of dairy based products without the addition of any preservative chemicals.

scholarly journals Method for Determining the Appropriate Thin Layer Drying Model for a Feedstock

2019 ◽  
Vol 8 (3) ◽  
pp. 3627-3632 ◽  
Keyword(s):  
Thin Layer ◽  
Process Design ◽  
Moisture Diffusion ◽  
Food Preservation ◽  
Moisture Removal ◽  
Energy Integration ◽  
Heat And Mass Transport ◽  
Thin Layer Drying ◽  
Drying Model ◽  
Preservation Technique

In practice, drying is one of the most common food preservation technique. At microscopic level, drying is not merely a moisture removal process and it involves complex heat and mass transport phenomena and depends on material properties. So mathematical models in drying are important for process design, optimization and energy integration. Therefore, in the present study, first theory of drying is elucidated concisely. Further, general modelling approaches and commonly used thin layer drying equations are presented. Later, method for evaluation of appropriate thin layer drying model for a feedstock is explained. Effective moisture diffusion coefficient (Deff) and activation energy (Ea ) calculations methods are also presented.

scholarly journals Disinfection and Sterilization Using Plasma Technology: Fundamentals and Future Perspectives for Biological Applications

2019 ◽  
Vol 20 (20) ◽  
pp. 5216 ◽  
Author(s):  
Akikazu Sakudo ◽  
Yoshihito Yagyu ◽  
Takashi Onodera
Keyword(s):  
Medical Devices ◽  
Crop Yields ◽  
Food Preservation ◽  
Agricultural Products ◽  
Microbial Pathogens ◽  
Biological Applications ◽  
Future Perspectives ◽  
Plasma Technology ◽  
Practical Applications ◽  
Potential Applications

Recent studies have shown that plasma can efficiently inactivate microbial pathogens such as bacteria, fungi, and viruses in addition to degrading toxins. Moreover, this technology is effective at inactivating pathogens on the surface of medical and dental devices, as well as agricultural products. The current practical applications of plasma technology range from sterilizing therapeutic medical devices to improving crop yields, as well as the area of food preservation. This review introduces recent advances and future perspectives in plasma technology, especially in applications related to disinfection and sterilization. We also introduce the latest studies, mainly focusing on the potential applications of plasma technology for the inactivation of microorganisms and the degradation of toxins.

PEMANFAATAN KARBON AKTIF UNTUK MENGURANGI CEMARAN FORMALIN PADA IKAN ASIN JAMBAL ROTI

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Erma Ayu Nurcahyani ◽  
Merkuria Karyantina ◽  
Nanik Suhartatik
Keyword(s):  
Active Carbon ◽  
Food Preservation ◽  
Hazardous Substances ◽  
Salted Fish ◽  
Hazardous Chemical ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Safe Food ◽  
Chemical Material

Ikan asin adalah metode untuk pengawetan makanan menggunakan kombinasi penggaraman dan pengeringan matahari. Di kalangan masyarakat, pembuatan ikan asin banyak menggunakan bahan kimia berbahaya seperti formalin. Penambahan bahan berbahaya mempengaruhi kualitas terutama keamanan. Makanan yang aman didefinisikan sebagai makanan yang terbebas dari cemaran biologi, kimia, mikrobiologi, yang dapat mempengaruhi kesehatan. Karbon aktif diduga bersifat polar yang mampu mengadsorpsi formalin. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian karbon aktif dalam mengurangi cemaran formalin pada “jambal roti”. Rancangan percobaan yang digunakan untuk percobaan yaitu Rancangan Acak Lengkap (RAL) 2 faktorial, dengan faktor pertama yaitu konsentrasi karbon aktif 0, 3, dan 6% serta perlakuan kedua yaitu lama perebusan selama 5, 10, dan 15 menit. Penelitian ini dimulai dari pembuatan “jambal roti” dengan penambahan formalin dan perebusan dengan karbon aktif kemudian dianalisis uji kadar formalin, NaCl, protein, dan air. Hasil penelitian menunjukkan bahwa konsentrasi karbon aktif dan lama perebusan memberikan pengaruh yang signifikan pada kualitas jambal roti. Semakin tinggi konsentrasi karbon aktif dan lama perebusan maka semakin berkurangnya kadar formalin pada jambal roti. Hasil terbaik penelitian ini adalah karbon aktif 6% dan lama perebusan 15 menit. Menghasilkan formalin 3.21 ppm, NaCl 9.40%, protein 42.00%, dan air 30.02%. Kata kunci: Karbon Aktif, Formalin, Jambal Roti, Lama Perebusan. ABSTRACT                 Salted fish was a method for food preservation using combination of salting and sun drying. Among the people, the manufacture of salted fish use hazardous chemical material such as formaldehyde. The addition of hazardous substances affects the quality especially the safety. Safe food define as food that free from biological, chemical, microbiological contaminants that can affect health. Active carbon suspected to be polar which able to adsorb formaldehyde. The purpose of this research was to determine the influence of active carbon in reducing formaldehyde in salted fish “jambal roti”. The research used completely randomized design (CRD) with 2 factors, the first factor was the concentration of active carbon 0, 3, and 6% and the second was the boiling time (for 5, 10, and 15 min). This research was started from making “jambal roti” with the addition of formaldehyde and boiling with active carbon then analyzed for formaldehyde content, NaCl, protein, and moisture. The result showed that the concentration of active carbon and boiling time had a significant effect in quality salted fish “jambal roti”. The higher the concentration of active carbon and boiling time the more formaldehyde in “jambal roti” were removed. The best results of the research was 6% active carbon and 15 min of boiling time. Resulting 3.21 ppm of formaldehyde, 9.40% of NaCl, 42.00% of protein, and 30.02% of moisture. Keywords: Active Carbon, Formaldehyde, Jambal Roti, Boiling Time

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