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| Registros recuperados: 254 | |
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| Sturm, B.; Münsterer, J.; Kammhuber, K.; Crichton, S.O.J.. |
| Hops are a key ingredient for beer brewing due to their role in the creation of the foam characteristics, bitterness of the beers and aroma. Whilst in the past foam and bitterness were the key characteristics sought by the market, the last decade has seen a steep increase in demand of aroma hops for the production of crafts beers. Color of the final product plays a major role in quality perception of traders and brewers. Therefore, color changes were investigated to estimate the impact of bulk weight and thus drying time and conditions on the upper surface of the bulk. A calibrated imaging system consisting of a CCD camera and illumination was integrated into the dryer. Further, changes of and ß acid contents were investigated. Hops of the variety... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2016 |
URL: http://orgprints.org/30765/1/2016cigr_ageng_full_paper_barbara_sturm.pdf |
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| Moscetti, Roberto; Sturm, Barbara; Crichton, Stuart O.J.; Amjad, Waseem; Massantini, Riccardo. |
| BACKGROUND The potential of hyperspectral imaging (500–1010 nm) was evaluated for monitoring of the quality of potato slices (var. Anuschka) of 5, 7 and 9 mm thickness subjected to air drying at 50 °C. The study investigated three different feature selection methods for the prediction of dry basis moisture content and colour of potato slices using partial least squares regression (PLS). RESULTS The feature selection strategies tested include interval PLS regression (iPLS), and differences and ratios between raw reflectance values for each possible pair of wavelengths (R[λ1]–R[λ2] and R[λ1]:R[λ2], respectively). Moreover, the combination of spectral and spatial domains was tested. Excellent results were obtained using the iPLS algorithm. However,... |
| Tipo: Journal paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/32359/1/UNITUS_Postharvestmonitoringoforganicpotato%20%28cv.Anuschka%29duringhot-airdryingusing%20visible%E2%80%93NIRhyperspectralimaging.pdf |
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| Trotz steigender Umsätze bei Öko-Lebensmitteln in den letzten Jahren gibt es Hinweise darauf, dass das Nachfragepotential bei Öko-Käufern noch nicht ausgeschöpft wird. Um eine Nachfrageausweitung anzuregen, ist es deshalb Ziel des Vorhabens, diejenigen Lebensmittelprodukte und übergeordnet Produktgruppen ausfindig zu machen, bei welchen Verbraucher zur konventionellen Variante greifen. Dies soll durch die Analyse des tatsächlichen Kaufverhaltens unterschiedlicher Käufergruppen mithilfe von Paneldaten der GfK von 13.000 deutschen Haushalten umgesetzt werden. Die Betrachtung des realen Käuferverhaltens ist hierbei von zentraler Bedeutung, da Selbst-Einschätzungen oder Angaben oft durch den Effekt der sozialen Erwünschtheit verzerrt sind. Die Betrachtung... |
| Tipo: Project description |
Palavras-chave: Processing; Packaging and transportation Markets and trade Consumer issues Produce chain management. |
| Ano: 2023 |
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| Hougaard, A.B.; Hammershøj, Marianne; Vestergaard, Jannie S.; Poulsen, Ole; Ipsen, R.. |
| Two types of milk, skim milk and non-standardized raw milk, were heat treated using direct heating by instant infusion pasteurization with treatment temperatures in the range from 72°C to 120°C and with holding times of less than 1 second. Indirect heating by HTST pasteurization (72°C for 15 seconds) was used for comparison. The inactivation of microorganisms reached at least the same level when using instant infusion pasteurization compared to HTST pasteurization. Changes in the physical-chemical properties were observed in the skim milk fractions of instant infusion pasteurized non-standardized milk, whereas for instant infusion pasteurized skim milk less influence from the treatments was observed. |
| Tipo: Journal paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2009 |
URL: http://orgprints.org/16582/1/16582.pdf |
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| Nielsen, Thorkild. |
| The processing of meat products is regulated by a wide range of different national standards and regulations. Some countries have very strict regulations on additives for organic meat products. Standard setting often involves a balance between maintaining the purity and integrity of the organic system and ensuring that certain quality demands are met. Especially for meat this dilemma has been clearly recognized. Currently the most urgent challenge for the organic meat sector is to offer products with a high microbiological quality and safety without using critical additives like colouring agents or nitrite. The search for alternatives and alternative approaches to the use of nitrite in processed meat should be continued. Furthermore the discussion... |
| Tipo: Working paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2004 |
URL: http://orgprints.org/3982/1/3982.doc |
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| Gates, Fred K.; Dobraszczyk, Bogdan J.. |
| The aim of this review is to illustrate how physical properties are important to food processing and quality. Three food products, flakes, porridge and bread, in addition to oat groats are used to show the influence of water and heat-treatments on the mechanical properties. The hydrothermal history of ingredients is shown to affect product quality. Water acts as a plasticiser and solvent in these foods, whilst heat modifies the conformation and interactions of macromolecular components. Structure as well as chemical composition is shown to govern texture. |
| Tipo: Journal paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2004 |
URL: http://orgprints.org/16839/1/gates.pdf |
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| Bantle, Michael. |
| Thermal properties of selected organic products were investigated using novel DSC technique and methods of determination. The report includes determination of freezing temperatures, glass transition temperatures, amount of ice, and end of freezing point, heat capacity and thermal conductivity for selected cases. One part of the experimental work was devoted to investigate the difference between oils extracted from organic and conventional salmon. The main aim of the investigation was to understand if the organic food requires any special treatment during processing, when compared with industrially produced foods. For the investigated organic products (carrots, apples, salmon fillets and pork chops) no significant difference was found compared to... |
| Tipo: Data set |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/31369/1/Thermal%20properties%20examples.zip |
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| Feldmann , Corinna; Hamm, Ulrich. |
| The purpose of this paper is to get a deeper insight into consumer preferences for different food products varying in their places of origin (i.e. local, Germany, neighbouring country, non-EU country) and production practices (i.e. organic vs. non-organic). Therefore, consumer surveys combined with choice experiments were conducted with 641 consumers in eight supermarkets in different parts of Germany. Multinomial and mixed logit models were estimated to draw conclusions on the preference structure of consumers with regard to four different food products, i.e. apples, butter, flour, and steaks. Results indicate that consumers prefer locally produced food over organic products. However, conclusions should not be generalized since preferences vary for... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation Markets and trade Consumer issues. |
| Ano: 2014 |
URL: http://orgprints.org/28560/1/FoodProductsMarketing_Abstract_Feldmann%26Hamm2014.docx |
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| “Organic Food Processing – principles, concepts and recommendations for the future” is the concluding volume based on four reports on the processing of organic and low input food. It was produced within the framework of the Integrated Project on “Quality Low Input Food” (QLIF), funded by the European Commission under the 6th Framework Programme for Research and Technological Development. Within the QLIF project a work package focused on developing a framework for the design of “minimum” and “low input” processing strategies that guarantee food quality and safety. This publication summarises the main findings and conclusions generated by the research team. It includes results of a literature survey on the underlying principles of organic and low input... |
| Tipo: Book |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2006 |
URL: http://orgprints.org/8914/1/beck-etal-2006-report-LowInputFood.pdf |
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| Ölmez, Hülya; Leskinen, Marita; Särkkä-Tirkkonen, Marjo. |
| Since chlorine is not accepted for treatment of organic products, alternative sanitizing agents are needed to assure the safety and shelf-life of fresh-cut organic vegetables. Therefore, the effect of ozone on the microbiological, nutritional ands sensory quality of lettuce were studied during shelf-life at 4ºC in this project. Ozone gas was produced from extra dry oxygen by means of a corona discharge generator. After spinning, samples were packaged using 35 μm oriented PP bags and stored at 4ºC for 13 days. Sampling was done on days 0, 3, 8, 10, and 13. Analyses include aerobic plate count and psychrotrophic bacteria, vitamin C and sensory quality. One chlorine (100 ppm, 2 min) and one organic acid (0.25% citric acid plus 0.50% ascorbic acid, 2 min)... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2007 |
URL: http://orgprints.org/10565/1/oelmez%2Detal%2D2007%2Dozonated%2Dwater.pdf |
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| The CYCLE project aimed at upcycling food industry co-streams in the value chains for pelagic fish, chicken, vegetables and potatoes, where new utilisations may increase benefits and economic profit. Project partners from Norwegian industry participated actively, e.g. to test new technologies for conserving food co-streams for animal feed. E.g., discarded potatoes were compacted and wrapped in plastic to achieve a long shelf-life due to fermentation by lactic acid bacteria. CYCLE was an interdisciplinary project with a bio-economic perspective, studying both marine and agricultural value chains. The project conducted several studies to improve the resource utilization in Norwegian food chains by developing novel technology and innovative, sustainable... |
| Tipo: Report |
Palavras-chave: Processing; Packaging and transportation Food systems Produce chain management. |
| Ano: 2017 |
URL: http://orgprints.org/32704/1/CYCLE_final%20report_2017.pdf |
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| Registros recuperados: 254 | |
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