搜索结果: 1-12 共查到“食品科学技术 Vacuum”相关记录12条 . 查询时间(0.093 秒)
Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese
texture sensory characteristics ewe’s milk cheese storage vacuum packaging
2016/12/9
The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe’s milk cheese was studied. Chemical and microbiologic...
Low-pressure treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine
food protection ood safety red flour beetle granary weevil non chemical control temperature influence vacuum packing food
2014/2/24
Since recently, the food industry has been faced with serious problems regarding pest-infested food commodities and deregistration of many chemical biocides by the EU Biocide Directive. These conditio...
Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham
High hydrostatic pressure DGGE Weissella viridescens Cooked ham
2012/8/14
In this study, culture-dependent and culture-independent approaches were used to reveal the microbial diversity and dynamic changes occurring in sliced vacuum-packed cooked ham after high pressure pro...
Process optimisation of vacuum drying of onion slices
dehydratation optimum value Allium response surface methodology
2014/2/25
Dehydration of untreated and pre-treated onion slices under vacuum was optimised using the response surface methodology. The effects of the drying temperature (50–70°C), slice thickness (1–5 mm), and ...
Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE
Predominant spoilage bacteria Sliced cooked ham PCR-DGGE
2012/8/13
16S rDNA DGGE fingerprinting and phylogenetic analysis were used to reveal the dynamics and identification of the predominant spoilage bacterial in sliced vacuum-packed cooked ham during storage at 4 ...
Microstructure and Some Functional Properties of Spray Dried Cheddar Whey Concentrated by Ultrafiltration or Combination of Ultrafiltration and Vacuum Evaporation
dairy dehydration role
2009/6/17
In order to study the influence of the vacuum evaporation (VE) process on the functionality of whey protein concentrates (WPC’s) , Cheddar WPC’s were produced with and without VE, viz. by i) ultrafilt...
Microwave/Vacuum Drying of Cranberries (Vacccinium macrocarpon)
Microwave Vacuum Drying Vacccinium macrocarpon)
2008/11/26
Mechanically pretreated (cut) and osmotically dehydrated cranberries (Vaccinium macrocarpon) were dried using microwaves (MW) under subatmospheric pressure. Two MW modes were tested (continuous and pu...
Influence of Postharvest Vacuum Infiltration with Calcium on Chilling Injury, Firmness and Quality of Lisbon Lemon Fruit
Chilling injury quality parameters postharvest treatments CaCl2 Lisbon lemon
2008/11/1
The aim of present study to determine the effect of postharvest vacuum infiltration with CaCl2 on Chilling injury, firmness and quality of Lisbon lemons [Citrus limon (L.) Burm.] at the yellow-green s...
Quality and Shelf-Life of Smoked Chevon Sausages Packed under Vacuum and Stored at 4±1°C
Goat meat smoked sausages shelf-life quality refrigeration
2008/11/1
Smoked chevon sausage was prepared using four-year-old Barbari bucks to study their shelf-life under refrigeration. Smoked sausages were packed in HDPE bags under vacuum (VP) and aerobically (AP). Pac...
Comparison of the Thermodynamically Analysis of Vacuum Cooling Method with the Experimental Model
Vacuum cooling thermodynamic analysis lettuce weight loss precooling food
2008/11/1
In this study, results of thermodynamically analysis were tested and compared, implementing the vacuum cooling of lettuce. According to the findings of the trial and results of the thermodynamically a...
Microwave/Vacuum Drying of Cranberries (Vacccinium macrocarpon)
Cranberries Microwave/Vacuum
2016/5/31
Mechanically pretreated (cut) and osmotically dehydrated cranberries (Vaccinium macrocarpon) were dried using microwaves (MW) under subatmospheric pressure. Two MW modes were tested (continuous and pu...
Pressure and Temperature During Vacuum Treatment of 290-Kilogram Stirred-Curd Cheddar Cheese Blocks
290-Kilogram Stirred-Curd Cheddar Cheese Blocks Vacuum Treatment Temperature Pressure
2008/3/18
Pressure and temperature during vacuum treatment at 8.0 kPa of absolute pressure were determined at the center and sides of 290-kg blocks of stirred-curd Cheddar cheese in stainless steel hoops that h...