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Heat Processing (heat + processing)
Selected AbstractsSENSORY QUALITY OF READY-TO-EAT LETTUCE WASHED IN WARM, CHLORINATED WATER,JOURNAL OF FOOD QUALITY, Issue 6 2000P.J. DELAQUIS ABSTRACT Three prepackaging treatments were evaluated for ready-to-eat (RTE) lettuce. Fresh iceberg lettuce pieces were dipped for 3 min in cold water (4C) with 100 ppm total chlorine, warm (47C) water with 100 ppm chlorine and tap water at room temperature. The lettuce was dewatered by centrifugation, packed in breathable film bags (OTR: 1600-2000 cc/m2/24 h) and stored for 11 days at 1C. Sensory evaluation revealed that the texture and visual appearance of stored RTE lettuce were improved by the warm water treatment. However, heat processing induced changes in the flavor of the lettuce, and a chlorinaceous off-odor was detected by some panelists. [source] Spheroidization of Titanium Carbide Powders by Induction Thermal Plasma ProcessingJOURNAL OF THE AMERICAN CERAMIC SOCIETY, Issue 9 2001Ya-Li Li Highly spherical particles of titanium carbide (TiC) have been produced by in-flight heat processing of irregularly shaped TiC powders in an aerosol reactor under argon-hydrogen and argon-helium induction thermal plasma. The spherical powders obtained by the plasma treatment consist of unagglomerated and uniform particles with mean diameters between 25 and 28.5 ,m, which is smaller than the original TiC particle mean diameters (29.5 ,m) because of partial evaporation of the particles during the plasma treatment. The spheroidization ratio of the treated TiC powders increases with the increase of hydrogen flow rate in plasma gases and the reduction of powder feeding carrier gas flow rate. Under certain processing conditions, the TiC powders have been completely spheroidized. The morphology and structure of individual spherical particles were examined and their formation mechanism was discussed based on calculation of heat transfer kinetics of the particles in the thermal plasma. [source] Studies on heat processing and storage of seer fish curry in retort pouchesPACKAGING TECHNOLOGY AND SCIENCE, Issue 1 2002C. N. Ravi Shankar Abstract Seer fish in curry medium packed in locally manufactured retort pouches, having a three-layer configuration of thickness 12.5,µm polyester/12.5,µm aluminium foil/80,µm cast polypropylene was processed in a steam/air mixture over a pressure retort. About 210,g fish curry, having 110,g fish slices, was packed in a retort pouch of size 17,cm,×,15.5,cm, each fitted with a thermocouple. Time,temperature data were collected during heat processing using an Ellab data recorder FO and cook value integrator. The heat penetration characteristics were determined using a mathematical method. The fh value was 25,min with a FO value of 11.5 and cook value of 95,min. These samples remained in good condition for up to 24 months at room temperature. Copyright © 2002 John Wiley & Sons, Ltd. [source] High Pressure Processing , a Database of Kinetic InformationCHEMIE-INGENIEUR-TECHNIK (CIT), Issue 8 2008R. Buckow Abstract Hydrostatic high pressure technology is relatively new to food industry and is more and more considered as an alternative to traditional preservation methods like heat processing. The inactivation of bacteria, spores, viruses and enzymes has been demonstrated in numerous papers, and various schemes for modelling the experimental inactivation data have been suggested. Although there are similarities to heat inactivation kinetics it is generally agreed that the heat process safety assessment with its typical indicator organisms cannot simply be transferred to high pressure treatment. In this paper a database is introduced which aims at the comparison of published kinetic high pressure inactivation data by using suitable mathematical modelling tools. For the sake of clarity, the functional associations of pressure, temperature and exposure time is presented by means of pressure-temperature diagrams (pT -diagrams), which show pressure-temperature combinations yielding to a desired reaction (e.g. inactivation) rate constant. Thus, the database software was particularly designed to enable the user to call up pressure-temperature dependent function equations for a number of micro-organisms, enzymes and food constituents and to visualize them in pT -diagrams for predetermined treatment times or as kinetics under predetermined p - T conditions. In addition, the database also features a simple calculator tool which allows the user to make an entry in three of the four process conditions (pressure level, temperature level, inactivation level, dwell time) and calculate the remaining forth process condition. The database is accessible through the internet and is continuously updated on the basis of the most recent publications and own experimental data. [source] Infrared Heating in Food Processing: An OverviewCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2008Kathiravan Krishnamurthy ABSTRACT:, Infrared (IR) heating provides significant advantages over conventional heating, including reduced heating time, uniform heating, reduced quality losses, absence of solute migration in food material, versatile, simple, and compact equipment, and significant energy saving. Infrared heating can be applied to various food processing operations, namely, drying, baking, roasting, blanching, pasteurization, and sterilization. Combinations of IR heating with microwave heating and other common conductive and convective modes of heating have been gaining momentum because of increased energy throughput. This article reviews aspects of IR heating and presents a theoretical basis for IR heat processing of food materials and the interaction of IR radiation with food components. The effect of IR on food quality attributes is discussed in the context of samples and process parameters. Applications of IR heating in food processing operations and future research potential are also reviewed. [source] | ||||||||||