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	Provedor de dados Organic Eprints (2) Autor Bantle, Michael (2) Eikevik, Trygve Magne (2) Tolstorebrov, Ignat (2) Palavra-chave Packaging and transportation (2) Food quality and human health Processing (1) Food security (1) Processing (1) Tipo do documento Conference paper, poster, etc. (1) Journal paper (1) Ano 2017 (1) 2016 (1) País Germany (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Low Temperature Drying and Thermo-Physical Properties of Brown Seaweeds (Saccharina Latissima) Organic Eprints Tolstorebrov, Ignat; Eikevik, Trygve Magne; Bantle, Michael. The drying kinetics of brown seaweed Sacharina Latissima with and without blanching were investigated in temperature range between 10.0 and 38.0 °C. The drying process is more rapid for raw seaweeds. The effective moisture diffusivity coefficient (with respect to shrinkage) was found in the range between 0.5 and 5.0 10-10 m-2/s. Drying temperature influence on lightness and hue color parameter of the seaweeds. The salt content in raw seaweeds influence on the shape of the sorption isotherm at high relative humidifies. The differential scanning calorimetry of raw seaweed samples revealed glass transition at ultra-low temperature range, while it was not found for blanched seaweeds. State diagram for drying and freezing of raw seaweeds was made. Tipo: Conference paper, poster, etc. Palavras-chave: Processing; Packaging and transportation. Ano: 2017 URL: http://orgprints.org/33150/1/D3.4%20Tolstorebrov%2C%20Eikevik%2C%20Bantle.pdf Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish Organic Eprints Tolstorebrov, Ignat; Eikevik, Trygve Magne; Bantle, Michael. The article reviews recent investigations in the application of ultra-low temperatures for high-quality long-term storage of fish. Changes in fish quality were discussed with respect to thermal events, which occur at low and ultra-low temperatures. Excellent stability of proteins was found at temperatures below the end of freezing point, when the unfrozen water content is at its minimum. Lipid oxidation was inhibited by preventing oxygen penetration to fish tissues rather than decreasing storage temperature. Thus, a significant part of fish oils remains unfrozen until temperatures of −110.0°C. The recommended storage temperature for high-quality long-term storage of fish is −35.0°C. Further decreasing storage temperature is unnecessary for industrial needs. Tipo: Journal paper Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. Ano: 2016 URL: http://orgprints.org/33148/1/tolstorebrov-etal-2018-IntJourn_of_Refrigeartion-Vol63-p37-47.pdf Registros recuperados: 2 Primeira ... 1 ... Última

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