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| Registros recuperados: 15 | |
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| Bantle, Michael; Tolstorebrov, Igant. |
| 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: Report |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/31539/1/Final_Report_Thermal%20properties_2017.pdf |
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| Bantle, Michael; Claussen, Ingrid Camilla; Tolstorebrov, Ignat. |
| The present report is a part of the ERA-NET project SusOrganic: Development of quality standards and optimised processing methods for organic produce. The superchilling concept and the state-of-art of the technology are summarized with focus on potential implementation for small scale organic production. Production of processed organic food is mostly carried out by small and medium enterprises in demanding, competitive market conditions due to competition from highly cost-efficient large scale producers of conventional products and producers of locally grown food without certification requirements. The superchilling concept can be applied for organic meat and fish products, hereby helping the producer to supply the market with high-quality organic... |
| Tipo: Report |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2016 |
URL: http://orgprints.org/33140/1/D6.2-superchilling.pdf |
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| Sturm, Barbara; Esper, Albert; Gebresenbet, Girma; Bosona, Techane; Bantle, Michael; Claussen, Ingrid C.; Tolstorebrov, Ignat; von Gersdorff, Gardis; Shrestha, Luna; Md. Saleh, R.; Pittia, Paola; Neri, L.; Santarelli, V.; Faieta, M.; Rocchi, R.; Massantini, R.; Moscetti, R.; Ferri, Serena; Raponi, Flavio; Bedini, Giacomo. |
| ForewordThese guidelines on quality and processing of organic foods have been prepared as part of the Core Organic Plus funded project “SusOrganic - Development of quality standards and optimi-sed processing methods for organic produce”. They intend to support actors in the organic food processing sector to simultaneously increase resource efficiency and product quality of their produce by providing deeper insights in raw material, process and product relevant aspects. The main focus of the presented work lies on the preservation of fruits, herbs, vegetables, fish and meat by the means of drying and chilling/freezing. THE AIMS OF THESE GUIDELINES ARE TO PROVIDE THE PROCESSORS WITH: • Drying related aspects • A deeper understanding for naturally... |
| Tipo: Practice tool |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation Markets and trade. |
| Ano: 2019 |
URL: http://orgprints.org/35521/1/ITA%20-%20Linee%20guida%20-%20SusOrganic.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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| Claussen, Ingrid Camilla; Gullsvåg, Per Egil; Bantle, Michael; Tolstorebrov, Ignat; Kvalsvik, Karoline H.. |
| Superchilling of organic salmon and pork chop was investigated and the potential of the concept was documented for the organic sector, especially SMEs.Relative shelf life extension of 14 days compared to chilled product, were documented for both products. The colour of the product showed no significant changes between the superchilling and conventional chilling processes. However, the superchilled products shod an increased drip loss and reduced water holding capacity, whic was caused by the partial freeze damage. The shelf life of the superchilled product will depend mainly on sanitation, processing and cold chain conditions and not on the organic origin of the product. The performed investigations demonstrated the potential of the superchilling concept... |
| Tipo: Report |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation Markets and trade Produce chain management. |
| Ano: 2017 |
URL: http://orgprints.org/31514/1/SusOrg_superchillingPart2_signed.pdf |
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| Registros recuperados: 15 | |
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