scholarly journals IMF: To Enhance the Shelf-Life of Food

2020 ◽  
Vol 6 (10) ◽  
pp. 103-108
Author(s):  
Srijeeta Saha
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Microbial Growth ◽  
Review Paper ◽  
Osmotic Dehydration ◽  
Food Preservation ◽  
Gelling Agent ◽  
Microbial Stability ◽  
Dehydration Processes ◽  
Shelf Stable

Drying is the oldest method of food preservation. By reducing the moisture content and water activity the microbial stability of the food materials can be increased. The minimum water activity (aw) for microbial growth is approximately 0.6. But in case of dehydration the texture, palatability and some physical properties of the food materials can be decreased. Intermediate moisture food (IMF) are shelf-stable products having water activities of 0.6-0.84, and the range of the moisture content from 15%-40% and are edible without rehydration. Osmotic dehydration has many advantages include low processing temperatures, short drying times, and 20%-30% lower energy consumption than typical dehydration processes. Sugar is the most important agent used as the humectants for candied intermediate moisture fruits, and salt is used for intermediate moisture vegetables and fish. Most of the fresh fruits can be transformed into IMF or candied fruit (also known as crystallized fruit) without adding synthetic colors and flavors or gelling agent. In this review paper the how different IMF enhance the self-life of the food materials are discussed.

scholarly journals Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose

2009 ◽  
Vol 66 (1) ◽  
pp. 40-43 ◽  
Author(s):  
Sabrina Bernardi ◽  
Renata B. Bodini ◽  
Bruna Marcatti ◽  
Rodrigo Rodrigues Petrus ◽  
Carmen Sílvia Favaro-Trindade
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Osmotic Dehydration ◽  
Soluble Solids ◽  
Energy Costs ◽  
Dehydration Process ◽  
Sensory Acceptance ◽  
Sugar Syrup ◽  
Hedonic Scale ◽  
Osmotic Agents

Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehydrated foods, since it presents some advantages such as minimising heat damage to the colour and flavour, inhibiting enzymatic browning and thus dispensing the addition of sulphite and, mainly, reducing energy costs. The objective of the present study was to evaluate the effect of using inverted sugar and sucrose syrups as osmotic agents in the dehydration of mango. The conditions used in the dehydration process were: syrup/fruit ratio of 3:1 (v/w); temperature of 45ºC and constant stirring. The in natura and osmo-dehydrated fruits were evaluated in relation to pH, moisture content, water activity (a w) and soluble solids (ºBrix). Solids incorporation and loss in mass after the dehydration process were also determined. The sensory acceptance of the in natura and osmo-dehydrated fruits was determined for the attributes of aroma, flavour, texture and overall acceptance using a hedonic scale. Osmotic dehydration resulted in a reduction in moisture content and water activity, an increase in Brix and maintenance of the pH. The treatment with inverted sugar syrup resulted in more significant alterations in moisture content, a w, Brix, solids incorporation and loss in mass than the treatment with sucrose syrup. Mangos osmo-dehydrated with inverted sugar (55.3% inversion rate) syrup obtained acceptance similar to in natura mangos, this treatment being considered the most adequate for dehydration purposes.

Development of a Shelf-Stable Banana Purée by Combined Factors: Microbial Stability

1994 ◽  
Vol 57 (10) ◽  
pp. 902-907 ◽  
Author(s):  
S. GUERRERO ◽  
S. M. ALZAMORA ◽  
L. N. GERSCHENSON
Keyword(s):  
Heat Treatment ◽  
Ascorbic Acid ◽  
Water Activity ◽  
Bacillus Coagulans ◽  
Clostridium Butyricum ◽  
Potassium Sorbate ◽  
Clostridium Pasteurianum ◽  
Sodium Bisulphite ◽  
Microbial Stability ◽  
Shelf Stable

A preservation process based on the “hurdle” effect for obtaining a shelf-stable banana purée was developed. The microbial stability of the purée was challenged with inoculation of osmophilic and non-osmophilic yeasts, various molds, Bacillus coagulans, Clostridium pasteurianum and Clostridium butyricum. It was shown that growth of both native and inoculated flora may be prevented for at least 120 days storage in banana purée by adjusting water activity (aw) to 0.97, pH to 3.4, adding 250 ppm of ascorbic acid (AA), 100 ppm of potassium sorbate (KS) and 400 ppm of sodium bisulphite (NaHSO3), and applying a mild heat treatment.

Microbiology and Composition of Snack Sausages

1979 ◽  
Vol 42 (3) ◽  
pp. 211-213 ◽  
Author(s):  
S. A. PALUMBO ◽  
J. C. KISSINGER ◽  
A. J. MILLER ◽  
J. L. SMITH ◽  
L. L. ZAIKA
Keyword(s):  
Moisture Content ◽  
Temperature Effect ◽  
Water Activity ◽  
Classification System ◽  
Pilot Plant ◽  
Bacterial Flora ◽  
Fat Content ◽  
Gram Positive ◽  
Beef Products ◽  
Shelf Stable

Chemical, bacteriological and processing characteristics of experimental and commercial snack sausages were investigated. Snack sausages are narrow diameter (ca. 10–12 mm), all-beef products which are relatively dry and shelf-stable, and which may or may not be fermented. The bacterial flora of each product consisted of gram-positive, catalase-positive sporeforming rods (bacilli), reflecting a time-temperature effect of heating/smoking which destroyed most other organisms. The products have low moisture content (av. 20.6%), water activity (av. 0.78), and moisture/protein (M/P) ratio (av. 0.81/1). Judged by the sausage classification system of Acton and Dick relating moisture content to M/P ratio, the snack sausages are fully dry products. The yield of snack sausage prepared in our pilot plant was 39.6% but increased to 51.4% when the initial fat content of the meat mixture was increased from 7.2 to 25.7%.

scholarly journals The main factors of marmalade molecular structure formation

Food systems ◽  
2021 ◽  
Vol 4 (3) ◽  
pp. 172-179
Author(s):  
N. B. Kondratev ◽  
M. V. Osipov ◽  
O. S. Rudenko ◽  
E. V. Kazantsev ◽  
E. S. Kalinkina
Keyword(s):  
Molecular Structure ◽  
Moisture Content ◽  
Shelf Life ◽  
Water Activity ◽  
Moisture Transfer ◽  
Gelling Agent ◽  
Modified Starch ◽  
Glucose Syrup ◽  
Confectionery Products ◽  
Reducing Substances

The pressing challenge of ensuring long shelf life for confectionery product without changing their flavor is considered. The patterns were revealed for the influence of the chemical composition of raw materials on the jelly marmalade structure. The influence of glucose syrup and gelling agent contents on the physicochemical and rheological properties of jelly marmalade was investigated. An increase in the mass fraction of glucose syrup from 5% to 25% leads to an increase in the elastic and plastic properties of jelly marmalade. The ratio of the main ingredients forms the molecular structure of jelly marmalade and thereby affects the dependence of moisture content on the water activity. The correlation between the water activity and the hardness of jelly marmalade has been established. The highest hardness and water activity were observed in products containing 15% glucose syrup, which determines the highest moisture transfer rate for such products. The use of modified starch allows controlling the moisture losses during marmalade storage. Formulation adjustment and moisture content decrease in the marmalade significantly reduce the risk of undesirable sensory changes on the surface of the marmalade during its storage. Various types of modified starch may control the shelf life of jelly fruit marmalade. An increase in reducing substances concentration during the storage of jelly-like confectionery products contributes to their moistening. On the other hand, a decrease in reducing substances concentration leads to granulation in products. It is shown how a change in the main ingredients ratio of jelly marmalade affects the formation of its molecular structure, which determines the free/bound moisture ratio. The obtained results allow controlling the quality and predicting the safety of jelly-like confectionery products.

Osmotic drying kinetics of pineapple and papaya

1969 ◽  
Vol 75 (4) ◽  
pp. 371-382
Author(s):  
Angel L. Rodríguez-Arce ◽  
Humberto Vega-Mercado
Keyword(s):  
Water Activity ◽  
Driving Force ◽  
Osmotic Dehydration ◽  
Potassium Sorbate ◽  
Sodium Metabisulfite ◽  
Chemical Changes ◽  
Osmotic Solution ◽  
Osmotic Drying ◽  
Dehydration Processes ◽  
Kinetics Of

Two osmotic dehydration processes were studied for pineapple and papaya: immersion in sucrose 70° Brix syrup; and in sucrose 70° Brix with 1000 p/m potassium sorbate ana 150 p/m sodium metabisulfite syrup. The additives acted not only as preservatives but also in some way helped increase the driving force of the osmotic solutions, lowered the water activity of the final fruit products, and raised the final pH of the solutions, but did not affect that of the fruits. Pineapple had a greater tendency for absorbing sugar than papaya, and papaya induced fewer chemical changes in the osmotic solution than pineapple. Therefore, the immersing solutions can be recycled more times with papaya than with pineapple.

scholarly journals Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 5
Author(s):  
Paola Littardi ◽  
Massimiliano Rinaldi ◽  
Maria Grimaldi ◽  
Antonella Cavazza ◽  
Emma Chiavaro
Keyword(s):  
Moisture Content ◽  
Oxidative Stability ◽  
Water Activity ◽  
Chemical Properties ◽  
Antioxidant Compounds ◽  
Total Phenol Content ◽  
Green Coffee ◽  
Gluten Free ◽  
Wet Processing ◽  
Total Antioxidant

Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture content, water activity, crumb grain, texture, and color), total antioxidant capacity (TAC) and total phenol content during three days of storage. Moreover, the effects of GCP on sensorial characteristics, 5-hydroxymethylfurfural (HMF), and oxidative stability was evaluated. From the sensorial analysis, bread with 2% addition resulted in being acceptable for consumers with no significant differences from the control, while 4% of GCP was discarded by consumers, as it resulted in being too bitter. Moreover, GCP at 2% addition did not modify volume, moisture content, and water activity. On the contrary, GCP deeply affected the color with a darker aspect that was appreciated by consumers. Regarding texture, 2% of GCP did not affect hardness, cohesiveness, and staling process during storage. Interestingly, 2% of GCP significantly improved the TAC and oxidative stability of the bread; in accordance with these results, 2% of GCP reduced the HMF content, thanks to its antioxidant compounds.

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