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| Registros recuperados: 254 | |
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| Särkkä-Tirkkonen, Marjo; Leskinen, Marita; Ölmez, Hulya. |
| The aim of the study was to assess the effect of ozonated water wash on the microbiological and sensory quality parameters of minimally processed iceberg lettuce in pilot scale in comparison to aqueous chlorine wash. Alternative solutions for chlorine are needed, since its use is prohibited in organic food processing. Iceberg lettuce samples were washed with three different ozone solutions and the water wash and the 100 ppm chlorine wash were used as control. Ozone generator based on corona discharge was used to produce ozone at level 7 ppm. The samples (150 g) packed in oriented polypropylene pouches were stored for 10 days at + 5oC and the microbiological and sensory quality was analysed on days 1, 6 and 10. There was no significant difference between... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2008 |
URL: http://orgprints.org/11572/1/Saerkkae%2DTirkkonen_11572_ed.doc |
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| Loges, Dr. Ralf; Henriksen, John. |
| Ecologically grown medicinal plants containing bioactive compounds hold great potential as high-value niche crops for farmers. However, the way to grow these plants differs from traditional crops. Growing techniques, harvest methods and post-harvest handling of the raw material plays a crucial role regarding the quality of the raw material that the farmers can offer. The purpose of a new research project financed by EU-Interreg IIIA programme is among other things to carry out production, harvest and processing experiments with plants containing bioactive plant compounds that hold a preventive effect towards diabetes II. One of the project’s goals is to draw up cultivation instructions for the primary producers to use when cultivating the plants in... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation Crop husbandry. |
| Ano: 2006 |
URL: http://orgprints.org/7581/1/Plants_for_health_by_Ralf_Loges_and_John_Henriksen.doc |
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| Hougaard, A.B.; Ipsen, R.. |
| The rennet coagulation properties of milk samples subjected to instant infusion pasteurization at 72°C, 100°C and 120°C were measured and compared to the rennet coagulation properties of milk subjected to a standard pasteurization at 72°C for 15 s. Two different rheometers were used for the measurements for determination of the rennet coagulation time and the curd firming rate. The results from the two rheometers showed the same trends; the rennet coagulation time increased and the curd firming rate decreased as the temperature of instant infusion pasteurization was increased. This was expected, however, the magnitude of the changes was smaller than expected. Instant infusion pasteurization could thus be a more gentle method than other high temperature... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2009 |
URL: http://orgprints.org/16114/2/16114.pdf |
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| Ziel des Forschungsvorhabens sind Optimierungsstrategien zur ökologischen Erzeugung von Verarbeitungskartoffeln. Der Schwerpunkt soll dabei auf den für diesen Verwendungszweck bisher noch nicht untersuchten Wirkungen wichtiger pflanzenbaulicher Maßnahmen liegen: Sortenwahl, Vorfrucht, Vorkeimen, organische und mineralische (Kalium-) Düngung, Beregnung sowie verschiedene Verfahren des Kleegrasmanagements werden in mehrfaktoriellen Feldversuchen geprüft und ihre Wirkung auf den Ertrag, die für die Verarbeitung wichtigsten inneren und äußeren Qualitätsparameter und die Qualität der Endprodukte (Pommes frites und Chips) quantifiziert. Im Rahmen des Forschungsvorhabens wird ebenfalls die Acrylamid- problematik behandelt. Da die Monosaccharide zusammen mit... |
| Tipo: Project description |
Palavras-chave: Processing; Packaging and transportation Crop husbandry. |
| Ano: 2023 |
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| Møller, Jens K.S.; Adamsen, Christina E.; Skibsted, Leif H.. |
| Spectroscopic studies of Parma ham during processing revealed a gradual transformation of muscle myoglobin, initiated by salting and continuing during ageing. Electron spin resonance spectra did, however, conclusively show that the pigment in dry-cured Parma ham at no stage is a nitrosyl complex of ferrous myoglobin as found in brine-cured ham and Spanish Serrano hams. Both near-infra red reflectance spectra of sliced ham and UV/visible absorption spectra of extract of hams, obtained with aqueous buffer or acetone, showed the presence of different red pigments at varying processing stages for both solvents. Especially, the pigment extracted with aqueous buffer exhibited unique spectral features different from those of well-known myoglobin derivatives. At... |
| Tipo: Journal paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2003 |
URL: http://orgprints.org/3255/1/2170290_1.pdf |
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| Crichton, S.O.J.; Münsterer, J.; Kammhuber, K.; Sturm, B.. |
| The drying of hops is a crucial post harvesting stage in the production of beer. If hops are not dried to below a specific moisture content they will spoil prior to being processed into pellets for beer production. Further to this, drying of hops is usually undertaken by farmers themselves, and with a single harvest per year the drying operation is of great economic importance for their survival. The monitoring of moisture content is usually undertaken through moisture and humidity sensors placed within the hops themselves. However this method leads to the sampling of moisture content in specific spots, and as such relies upon drying uniformity. Furthermore the moisture content of the hops at the input stage varies greatly with environmental conditions.... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2016 |
URL: http://orgprints.org/30678/1/s_crichton_cigr2016.pdf |
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| Särkkä-Tirkkonen, M.; Leskinen, M.; Ölmez, H.. |
| The aim of the study was to assess the effect of ozonated water wash on the microbiological and sensory quality parameters of minimally processed iceberg lettuce in pilot scale in comparison to aqueous chlorine wash. Alternative solutions for chlorine are needed, since its use is prohibited in organic food processing. Iceberg lettuce samples were washed with three different ozone solutions and the water wash and the 100 ppm chlorine wash were used as control. Ozone generator based on corona discharge was used to produce ozone at level 7 ppm. The samples (150 g) packed in oriented polypropylene pouches were stored for 10 days at +5C and the microbiological and sensory quality was analysed on days 1, 6 and 10. There was no significant difference between... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2008 |
URL: http://orgprints.org/13897/1/ifoam.pdf |
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| Wiander, Britta; Korhonen, H. J. T.. |
| The use of mineral salt, herbs and spices in combination with isolated lactic acid bacteria strains in sauerkraut fermentation was studied. Mineral salt differs from ordinary salt because NaCl is partially replaced by KCl. The mineral salt contains 28% KCl and 57% NaCl. The final NaCl content in the sliced white cabbage mixture was 0.5%. In approximately 20 hours the pH dropped to the desired level. All the pressed sauerkraut juices had a good microbiological quality. The sensory quality of all pressed juices was found to be either good or acceptable. |
| Tipo: Journal paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2011 |
URL: http://orgprints.org/19437/1/WIANDER2.pdf |
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| Traffano-Schiffo, Maria Victoria; Tylewicz, Urszula; Castro-Giraldez, Marta; Fito, Pedro J.; Ragni, Luigi; Dalla Rosa, Marco. |
| Recently, some authors have applied pulsed electric fields (PEF) as a pre-treatment of osmotic dehydration, showing a faster kinetics of dehydration. Osmotic dehydration of fruit tissue shows complex mass transfer mechanism associated with active and passive transports of the vegetal matrix, usually driven by electrolytes. The aim of this work was to analyze the effect of different PEF values (100, 250, 400 V/cm) as a pre-treatment of the osmotic dehydration (61.5 °Bx, up to 120 min) on mass transport mechanism of organic kiwifruit. A thermodynamic model able to describe the mass transfer and tissue deformation in kiwifruit was developed. It was possible to conclude that pulsed electric field as a pre-treatment, remove a part of the native... |
| Tipo: Journal paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2016 |
URL: http://orgprints.org/32932/1/Traffano-Schiffo%20et%20al.%202016.pdf |
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| Registros recuperados: 254 | |
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