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Quality Attributes (quality + attribute)
Kinds of Quality Attributes Selected AbstractsQuality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus)JOURNAL OF FOOD SCIENCE, Issue 1 2010Joong-Han Shin ABSTRACT:, Caviar was prepared from white sturgeon (Acipenser transmontanus) roe by adjusting the water phase salt (WPS) to 4.0% to 6.3% by adding food grade NaCl. Fish were obtained from 2 different farms from the Inland Northwest (N,= 5). Salt was absorbed at a different rate and to a different extent by roe from different fish. The lipid content in the fish roe varied from 10.2% to 14.4% (w/w), with palmitic acid and oleic acid being the most abundant saturated and monounsaturated fatty acids present, respectively. The caviar contained high levels of polyunsaturated fatty acids (PUFA) (35% to 37%) with docosahexanoic acid being the most abundant ,-3 long chain fatty acid. There were no significant differences in microbial storage stability for caviars from different fish stored at 3 °C. However, for caviar stored at 7 °C, there was less growth of,Listeria monocytogenes,(using a cocktail of ATCC 19114, 7644, 19113 strains) in 2 samples (2B46 and 0F05) until day 20. In 2 other samples (453F and 2519), which had lower initial microbial loads, less overall microbial growth was observed, indicating that culture and harvest practices result in compositional differences between fish, which may impact both product composition and storage stability. [source] Effect of Actinidin on the Protein Solubility, Water Holding Capacity, Texture, Electrophoretic Pattern of Beef, and on the Quality Attributes of a Sausage ProductJOURNAL OF FOOD SCIENCE, Issue 3 2009M. Aminlari ABSTRACT:, The objective of this study was to study the effect of actinidin, a sulfhydryl protease from kiwi fruit, on the protein solubility (nitrogen solubility index [NSI]), water holding capacity (WHC), texture, and SDS,PAGE pattern of beef and to evaluate the effect of pretreatment of beef with actinidin on the quality attributes of a sausage product. Actinidin was partially purified by precipitation with ammonium sulfate, followed by DEAE-Sephadex column chromatography. Actinidin significantly (P < 0.05) increased NSI and WHC of beef; the highest NSI and WHC (approximately 20% and 8% increase, respectively) was observed when beef was incubated with 0.9 unit enzyme/g beef. Texture analysis indicated increased tenderization (10% decrease in shear force) when slices of cattle beef were treated with actinidin at 37 °C for 2 h. SDS,PAGE results indicated appearance of several low molecular weight bands (<10 kDa) after treating beef with different levels of actinidin for 30 or 60 min. Slight changes in protein band in the range of 100 to 120 kDa and 13 to 25 kDa were also observed. Use of actinidin-tenderized beef significantly improved emulsion stability, texture, and organoleptic properties of the sausage product. [source] Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked SausagesJOURNAL OF FOOD SCIENCE, Issue 5 2007J.J. Sindelar ABSTRACT:, Uncured, no-nitrate/nitrite-added meat products can be manufactured with vegetable juice powder (VJP) and a starter culture containing Staphylococcus carnosus, resulting in quality and sensory attributes similar to traditional cured products. The 1st objective of this study was to determine the effects of varying concentrations of VJP and incubation times (MIN-HOLD) on quality characteristics, including lipid oxidation, color, and cured meat pigment concentrations, of emulsified-frankfurter-style-cooked (EFSC) sausages over a 90-d storage period. The 2nd objective was to compare residual nitrate and nitrite content resulting from different processing treatments and the 3rd objective was to assess sensory properties of finished products. Four EFSC sausage treatments (TRT) (TRT 1: 0.20% VJP, 30 MIN-HOLD; TRT 2: 0.20% VJP, 120 MIN-HOLD; TRT 3: 0.40% VJP, 30 MIN-HOLD; TRT 4: 0.40% VJP, 120 MIN-HOLD) and a sodium nitrite-added control (C) were used for this study. No differences for lipid oxidation (TBARS) between any TRTs and C or over time were observed. No differences (P > 0.05) for CIE L* values were found between TRTs. CIE a* and reflectance ratio values revealed that TRTs 2, 4, and C were redder than TRTs 1 and 3 at day 0. Trained sensory intensity ratings for cured aroma, cured color, cured flavor, uniform color, and firmness determined that all but TRT 1 were similar to C. These results indicate a longer incubation time (120 compared with 30 min) was found more critical than VJP level (0.20% or 0.40%) to result in products comparable to a sodium nitrite-added control. [source] Effect of Chemically Modified Soy Proteins and Ficin-tenderized Meat on the Quality Attributes of SausageJOURNAL OF FOOD SCIENCE, Issue 1 2003R. Ramezani ABSTRACT: The purpose of this investigation was to use ficin-tenderized meat and cysteine-modified soy proteins in the production of bologna and to evaluate the effect of these modifications on water-holding capacity (WHC), emulsion stability (ES), texture, and protein solubility. The effect of ficin on meat protein was also evaluated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Results indicated that both ficin-tenderized meat and modified soy proteins substantially improved WHC, ES, and other quality factors. SDS-PAGE results showed the disappearance of several protein bands in ficin-treated meat. Solubility of meat proteins increased when ficin was used for meat tenderization. The results of this study indicated that some quality attributes of meat products can be improved by enzymatic and chemical modification of protein sources in the manufacture of meat products. [source] Quality attributes of vegetable soybean as a function of boiling time and conditionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 11 2009Leandro A. Mozzoni Summary Vegetable soybeans are marketed fresh or frozen, either shelled or in pods. The objective of this research was to characterise the change in quality attributes of vegetable soybean with boiling time (0,20 min), and presence/absence of pods, using an electrical-resistance stove or a steam-jacketed kettle. Trypsin inhibitor activity (TIA), texture, colour, soluble sugars, nitrogen, calcium and iron content were analysed. Blanching using a steam-jacketed kettle for approximately 2 min rendered 80% inactivation of TIA, and resulted in high colour, texture and sucrose. There were no differences between blanching in pods or shelled for TIA, colour and texture; however, blanching in pods prevented losses of sucrose. Blanching did not affect iron, mono- and oligosaccharide levels, but increased nitrogen and calcium content. Additionally, we observed that all traits decreased linearly with cooking time when using an electrical-resistance stove, except for calcium and nitrogen that increased, and oligosaccharides that remained constant. [source] The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2010Gholam Reza Shaviklo Abstract BACKGROUND: Fish protein powder (FPP) is used in the food industry for developing formulated food products. This study investigates the feasibility of increasing the value of saithe (Pollachius virens) by producing a functional FPP. Quality attributes of spray and freeze-dried saithe surimi containing lyoprotectants were studied. A freeze-dried saithe surimi without lyoprotectants was also prepared as a control sample. RESULTS: The amount of protein, moisture, fat and carbohydrate in the FPPs were 745,928, 39,58, 21,32 and 10,151 g kg,1. Quality attributes of FPPs were influenced by the two drying methods and lyoprotectants. The highest level of lipid oxidation was found in the control and the second highest in the spray-dried FPP. The spray-dried fish protein had the lowest viscosity among all FPPs. Gel-forming ability of samples with lyoprotectants was higher than that of the control. Water-binding capacity, emulsion properties and solubility of the freeze-dried fish protein containing lyoprotectants were significantly higher than spray-dried and control samples. However, functional properties of spray-dried FPP were higher than the control sample. CONCLUSION: It is feasible to develop value-added FPP from saithe surimi using spray- and freeze-drying processes, but freeze-dried FPP containing lyoprotectant had superior functional properties and stability compared with spray-dried sample. Both products might be used as functional protein ingredients in various food systems. Copyright © 2010 Society of Chemical Industry [source] Protected geographical indications and integration into the agribusiness systemAGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 2 2009Isabel Bardají The aim of this article is to analyze beef retailers' behavior with respect to the sale of beef under a protected geographical indication (PGI). The study was based on a survey of a representative sample of beef retailers in the Spanish region of Navarra, where there is a well-established PGI. The data were then evaluated by means of logistic regression, in which the decision whether or not to sell PGI meat was explained by the set of variables drawn from the survey. The results show that the guarantee of quality provided by the PGI, the importance given by consumers to "origin" as a quality attribute, and the quality and conditions offered by the regular supplier, to be the main motivating factors behind the retailer's decision to join the PGI beef supply chain. [JEL Codes: Q01, Q12, Q13]. © 2009 Wiley Periodicals, Inc. [source] Freeze-drying of tert- butanol/water cosolvent systems: A case report on formation of a friable freeze-dried powder of tobramycin sulfateJOURNAL OF PHARMACEUTICAL SCIENCES, Issue 4 2002Sakchai Wittaya-Areekul Abstract A case study is presented in which a tert -butanol (TBA)/water cosolvent system was found to be a useful means of producing freeze-dried tobramycin sulfate that readily forms a loose powder upon agitation in a specialized application in which a critical quality attribute is the ability to pour the sterile powder from the vial. Both formulation and processing variables are important in achieving acceptable physical properties of the cake as well as minimizing residual TBA levels. Liquid/liquid phase separation was observed above critical concentrations of both drug and TBA, resulting in a two-layered lyophilized cake with unacceptable appearance, physical properties, and residual TBA levels. However, the choice of tobramycin sulfate and TBA concentrations in the single-phase region of the phase diagram resulted in a lyophilized solid that can readily be poured from vials. Crystallization of TBA before drying is critical to achieving adequately low residual TBA levels, and this is reflected in the effect of thermal history of freezing on residual TBA levels, where rapid freezing results in incomplete crystallization of TBA and relatively high levels of residual solvent. Annealing at a temperature above T,g of the system after an initial freezing step significantly reduces the level of residual TBA. Secondary drying, even at increased temperature and for extended times, is not an effective method of reducing residual TBA levels. © 2002 Wiley-Liss, Inc. and the American Pharmaceutical Association J Pharm Sci 91: 1147,1155, 2002 [source] FUZZY MULTIATTRIBUTE DECISION MAKING APPROACH FOR DEVELOPMENT AND COMPARISON OF SOY FORTIFIED PANEERJOURNAL OF SENSORY STUDIES, Issue 2 2002SUDHIR UPRIT ABSTRACT Soyfortified paneer (SFP) samples prepared from blends containing different proportions of buffalo milk of varying fat content and soy milk (7.5 °B) were evaluated organoleptically for assessing the quality attributes like body and texture, flavor and taste, color and appearance and the overall acceptability. Sensory data were analyzed using fuzzy logic approach, which addresses the problem of data classification in a unified qualitative and quantitative manner. Results of the study indicated that the fuzzy multiattribute decision making approach provide an adequate and reliable system for product formulation and comparison, based on sensory data. The developed fuzzy mathematical model performed remarkably well in the evaluation and ranking of various SFP samples. The SFP sample made from blend of buffalo milk (4.5% fat) and soy milk (7.5 °B) in the proportion of 90:10 was found to be the most acceptable one for different classes of consumers irrespective of their preferences for a particular sensory quality attribute. [source] Assessing the capability of internal metrics as early indicators of maintenance effort through experimentationJOURNAL OF SOFTWARE MAINTENANCE AND EVOLUTION: RESEARCH AND PRACTICE, Issue 3 2005Marcela Genero Bocco Abstract The complexity of software artifacts is widely believed to be an important determinant of maintenance effort. This paper conducts an experimental analysis of the impact of complexity on the maintenance of the Unified Modeling Language (UML) class diagrams. This represents an analysis of the effect of an internal quality attribute on an external quality attribute. A range of complexity metrics are proposed based on an ontological analysis of the UML language and previous research. The relative influence of these metrics on maintenance effort is then evaluated using a laboratory experiment. A within-subjects design was used, with subjects required to modify a range of UML class diagrams with different levels of complexity. Only two of the metrics emerged as significant determinants of maintenance effort: number of methods and number of associations. Together these explain around 28% of the variation in maintenance effort. While these findings are encouraging, further research is necessary to explore the ability of these metrics to predict maintenance effort. Copyright © 2005 John Wiley & Sons, Ltd. [source] A REVIEW OF SENSORY AND INSTRUMENTAL METHODS USED TO EVALUATE THE TEXTURE OF FISH MUSCLEJOURNAL OF TEXTURE STUDIES, Issue 3 2001GRETHE HYLDIG The texture of fish muscle is an important quality attribute that depends on several parameters, both intrinsic and extrinsic. Its evaluation by sensory means is the result of a combination of several parameters that cover every impression from when the fish first comes into contact with a surface in the mouth, until it is completely masticated. This makes texture difficult to describe and evaluate. In addition the muscle structure of fish is not homogenous, and this has important implications on texture measurements by instrumental means. Numerous instrumental and sensory methods have been used to evaluate the texture of fish and fish fillets, with varying results and there exists no universal recommended method. [source] Study of oil uptake and some quality attributes of potato chips affected by hydrocolloidsEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 11 2008Amir Daraei Garmakhany Abstract The use of coating agents is one effective way to reduce oil absorption in fried products. Reducing the fat content of fried foods by application of coatings is an alternative solution to comply with both health concerns and consumer preferences. The aim of this study was to analyze the effect of hydrocolloids as coating agent on the quantity of oil uptake and on sensory attributes of potato chips. The effect of the coating composition showed that the minimum fat content was related to 1% carboxymethyl cellulose (CMC), 0.5% xanthan, 0.3% guar and 1% xanthan with 21.2, 21.7, 22.4 and 24.8%, respectively, and the highest of fat content was related to blank sample (non-coated), 2% tragacanth, 0.5% guar gum with 49.4, 41.7 and 33.2% of oil content, respectively (p,<0.05). The most effective coating agent reduced the oil uptake by 57.03, 55.94, 54.67 and 49.71%, respectively (p,<0.05). Sensory evaluation showed that the best color was related to 1% CMC, 0.3% guar and 2% tragacanth, and with respect to flavor evaluation the best flavor was observed in tragacanth 2%, CMC 0.5% and CMC 0.1%, and the best texture referred to tragacanth 2%, CMC 0.5% and CMC 1%. In sensory evaluation, all coated chips got high scores compared with blank (non-coated chips) samples (p,<0.05). [source] A case-based reasoning approach to derive object-oriented models from software architecturesEXPERT SYSTEMS, Issue 4 2010German L. Vazquez Abstract: Software architectures are very important to capture early design decisions and reason about quality attributes of a system. Unfortunately, there are mismatches between the quality attributes prescribed by the architecture and those realized by its object-oriented implementation. The mismatches decrease the ability to reason architecturally about the system. Developing an object-oriented materialization that conforms to the original architecture depends on both the application of the right patterns and the developer's expertise. Since the space of allowed materializations can be really large, tool support for assisting the developer in the exploration of alternative materializations is of great help. In previous research, we developed a prototype for generating quality-preserving implementations of software architectures, using pre-compiled knowledge about architectural styles and frameworks. In this paper, we present a more flexible approach, called SAME, which focuses on the architectural connectors as the pillars for the materialization process. The SAME design assistant applies a case-based reasoning (CBR) metaphor to deal with connector-related materialization experiences and quality attributes. The CBR engine is able to recall and adapt past experiences to solve new materialization problems; thus SAME can take advantage of developers' knowledge. Preliminary experiments have shown that this approach can improve the exploration of object-oriented solutions that are still faithful to the architectural prescriptions. [source] The impact of quality on the demand for outpatient services in CyprusHEALTH ECONOMICS, Issue 12 2004Kara Hanson Abstract Health policy reforms in a number of countries seek to improve provider quality by sharpening the incentives they face, for example by exposing them to greater competition. For this to succeed, patients must be responsive to quality in their choice of provider. This paper uses data from Cyprus to estimate the effect of quality on patients' choice between public and private outpatient care. It improves on the existing literature by using a more comprehensive set of quality attributes which allows the dimensions of quality that have the largest effect on patient choice of provider to be identified. We also introduce an innovative way of measuring patients' perceptions of quality in a household survey. We find that patients' choice of provider is sensitive to quality, and that interpersonal quality is more important than either technical quality or system-related factors. Copyright © 2004 John Wiley & Sons, Ltd. [source] Optimising microwave vacuum puffing for blue honeysuckle snacksINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2010Chenghai Liu Abstract Fresh blue honeysuckle fruit slices were puffed in a microwave vacuum dryer up to a final moisture content about 5% (w.b.). The effect of initial moisture content (IMC) (25,45%), vacuum pressure (VP) (70,90 kPa) and microwave intensity (MI) (10,30 W g,1) on quality attributes, in terms of expansion ratio (ER), hardness (HD), crispness (CR) and colour of the products, were analysed by response surface methodology. Besides the effect of MI on chroma (CH), the high IMC and low VP had a significantly positive impact on the quality attributes of blue honeysuckle snacks. The optimum product qualities, which were ER (1.62 times), HD (5836.31 g), CR (4.48), and CH (28.7) were obtained at an IMC of 38.42%, VP of 82.02 kPa, and MI of 22.42 W g,1. The microwave vacuum method has obvious advantages when puffing the blue honeysuckle snacks. [source] Quality attributes of vegetable soybean as a function of boiling time and conditionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 11 2009Leandro A. Mozzoni Summary Vegetable soybeans are marketed fresh or frozen, either shelled or in pods. The objective of this research was to characterise the change in quality attributes of vegetable soybean with boiling time (0,20 min), and presence/absence of pods, using an electrical-resistance stove or a steam-jacketed kettle. Trypsin inhibitor activity (TIA), texture, colour, soluble sugars, nitrogen, calcium and iron content were analysed. Blanching using a steam-jacketed kettle for approximately 2 min rendered 80% inactivation of TIA, and resulted in high colour, texture and sucrose. There were no differences between blanching in pods or shelled for TIA, colour and texture; however, blanching in pods prevented losses of sucrose. Blanching did not affect iron, mono- and oligosaccharide levels, but increased nitrogen and calcium content. Additionally, we observed that all traits decreased linearly with cooking time when using an electrical-resistance stove, except for calcium and nitrogen that increased, and oligosaccharides that remained constant. [source] The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a reviewINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2009Mª Alejandra Rojas-Graü Summary Browning and other discolourations, softening, surface dehydration, water loss, translucency, off-flavour and off-odour development, as well as microbial spoilage are some of the most frequent causes of quality loss in fresh-cut products. Nowadays, the use of innovative modified atmospheres and edible coatings stands out among other techniques in the struggle for maintaining freshness and safety of fresh-cut fruits and vegetables. A few studies have demonstrated the effectiveness of these techniques when applied to different fresh-cut commodities. However, treatment and storage conditions for fresh-cut fruits are still being largely explored to better keep their fresh-like quality attributes. This review discusses the recent advances in the use of innovative modified atmosphere packaging (MAP) systems to maintain freshness of fresh-cut fruits and vegetables. Furthermore, special attention is devoted to the development of coatings that can be used as a complement or alternative to MAP. [source] Effect of gamma irradiation and sulphitation treatments on keeping quality of white button mushroom Agaricus bisporus (J. Lge)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2009Ali M. Wani Summary Gamma irradiation, alone and in combination with sulphitation, was tested for preventing the browning and maintaining the quality attributes of the white button mushrooms. Mushrooms were subjected to treatment of gamma irradiation in the dose range of 0.5,2.0 kGy and to combination treatments of sulphitation at a concentration of 0.1% potassium metabisulphite (KMS) and gamma irradiation (dose range 0.5,2.0 kGy) followed by storage at 10 ± 2 °C (RH 85%). A dose of 2.0 kGy significantly reduced the weight loss, prevented browning and mould growth. Cap and veil opening of mushrooms was delayed by 9 days and shelf life was extended by 12 days at a dose level of 2.0 kGy. Sulphitation alone at a concentration of 0.1% KMS was effective in controlling browning only upto 3 days, beyond which both browning and cap opening increased significantly (P , 0.05) and the samples were unacceptable after 6 days of storage. No synergistic effect of sulphitation and irradiation was observed with respect to the shelf-life extension of mushroom. [source] Internal atmosphere, quality attributes and sensory evaluation of MAP packaged fresh-cut Conference pearsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2007Robert Soliva-Fortuny Summary Conference pear cubes processed at partially ripe maturity could preserve an acceptable sensory quality during 3-week storage. A processing treatment consisting of a dip in 10 g L,1 ascorbic acid and 5 g L,1 calcium chloride and a packaging atmosphere of 2.5 kPa O2 + 7% CO2 preserved the overall sensory shelf life without significant changes in relation to untreated freshly prepared samples. However, high CO2 conditions were responsible for a rapid degradation of the product during the following days. Under 0 kPa O2 atmosphere, the product underwent a progressive but slight loss of flavour; but colour and firmness variations were not detected through sensory tests. [source] Linear PI control of batch exothermic reactors with temperature measurementINTERNATIONAL JOURNAL OF ROBUST AND NONLINEAR CONTROL, Issue 3 2006Jose Alvarez-Ramirez Abstract A wide variety of speciality materials and fine chemicals such as plastics, pharmaceutical and microelectronics components are produced in batch reactors. The nonlinear, transient and finite-time features of the batch reactors give rise to complex process and control design problems. In particular, the safe operation of exothermic reactors depends on the adequate functioning of a temperature tracking controller, and to a good extent, the same is true for the attainment of a suitable compromise between productivity and product quality attributes. While the stabilization problem of continuous exothermic chemical reactors has been recently addressed with rigorous asymptotic-stability methods, the same kind of studies have not yet been performed for the finite-time batch reactor case. In this paper, the problem of designing a temperature tracking controller for an exothermic batch reactor, with n species and m reactions, is addressed under the following premises: (i) only the reactor temperature is measured, (ii) the (typically uncertain) reaction rate and heat exchange nonlinear functions are unknown, (iii) the controller must be linear and easy to tune, and (iv) the closed-loop reactor motion must be stable in a suitable sense. The combination of industrial-oriented inventory control concepts in conjunction with singular perturbation results yields a linear controller with a combined feedforward-PI feedback structure, antireset windup scheme, and conventional-like tuning rules. The controller: (i) tracks, arbitrarily fast and close, a prescribed temperature trajectory, with admissibly deviated concentration motions, and (ii) quickly recovers the behaviour of an exact model-based nonlinear I/O linearizing controller. The proposed design is put in perspective with the geometric and IMC nonlinear control approaches. Copyright © 2005 John Wiley & Sons, Ltd. [source] Uniformity, Performance and Seed Quality of Soybean (Glycine max (L.) Merrill) Seed Crops Grown from Sub-samples of One Seed Lot Obtained after Selection for Physical Seed AttributesJOURNAL OF AGRONOMY AND CROP SCIENCE, Issue 2 2000R. A. Illipronti Jr In a glasshouse experiment it was examined whether narrow grading and selection from a commercial soybean seed lot cultivar ,IAS-5', could improve the uniformity of the seed crop grown from it and thereby enhance yield, quality and uniformity of seeds produced. The classes created were: Control (original seed lot); Size-graded seeds (projected area measured by image analysis 37,46 mm2); Non-cracked seeds; Yellow seeds; Size-graded sound seeds (size-graded, non-cracked, yellow, non-wrinkled, non-etched). Compared to the control, percentage of emergence, survival and number of yielding plants were enhanced in crops from non-cracked, yellow or size-graded sound seeds. Differences in plant numbers did not result in differences in crop yield. The different seed lots also did not differ in crop uniformity: time interval between stages of plant development, plant height 20 days after sowing, yield components, physical or physiological quality attributes of seeds produced, and respective coefficients of variation were similar. Fewer plants survived in crops showing a larger variation in plant height 20 days after sowing, thus reducing differences in initial plant-to-plant variation. Creating more uniform crops by additional grading or selection of commercial seed lots may therefore not be promising. Zusammenfassung In einem Gewächshausexperiment wurde untersucht, ob Sortierung in engen Werten und Selektion aus einer kommerziellen Sojabohnen-Samenprobe (Kultivar IAS-5) die Einheitlichkeit des Bestandes verbessern und damit Ertrag, Qualität und Einheitlichkeit der Samenproduktion verbessern kann. Die berücksichtigten Klassen waren: Kontrolle (originale Samenprobe); nach Gröie eingeteilte Samen (mit Grenzwerten zwischen 37,46 mm2); nicht geplatzte Samen; gelbe Samen, nach Gröie eingeteilte gesunde Samen (nach Gröie eingeteilt, nicht beschädigt, gelb, nicht runzelige, nicht verätzt). Im Vergleich zur Kontrolle waren Auflaufprozentsatz, Überlebensfähigkeit und Anzahl der Ertrag bringenden Pflanzen bei Beständen aus nicht beschädigten, gelben oder nach Gröie eingeteilten nicht beschädigten Samen erhöht. Unterschiede in der Pflanzenzahl führten nicht zu Unterschieden im Bestandesertrag. Die Unterschiedlichen Samengruppen unterschieden sich auch nicht in der Bestandes-Einheitlichkeit: Zeitintervalle zwischen den Stadien der Pflanzenentwicklung, Pflanzenhöhe zwanzig Tage nach der Aussaat, Ertragskomponenten, äuiere oder physiologische Qualitätseigenschaften der produzierten Samen und Variationskoeffizienten waren vergleichbar. Weniger Pflanzen überlebten in Beständen, die eine gröiere Variation in der Pflanzenhöhe zwanzig Tage nach der Aussaat aufwiesen, wodurch eine Reduzierung der Unterschiede in der Ausgangsvariation von Pflanze zu Pflanze eintrat wurde. Die Erzeugung von mehr einheitlichen Beständen durch zusätzliche Gröieneinordnung oder Selektion von kommerziellen Samenproben könnte daher nicht als zweckmäiig betrachtet werden. [source] Effects of high-pressure processing on Listeria monocytogenes, spoilage microflora and multiple compound quality indices in chilled cold-smoked salmonJOURNAL OF APPLIED MICROBIOLOGY, Issue 2 2004R. Lakshmanan Abstract Aims:, To evaluate the effect of high-pressure processing (HPP) on Listeria monocytogenes, microbial and chemical changes and shelf-life in chilled cold-smoked salmon (CSS). Methods and Results:, First, challenge tests with L. monocytogenes were carried out using HPP of the product at 0·1 (control), 150, 200 and 250 MPa. Secondly, storage trials with the naturally contaminated product and HPP at 0·1 (control) and 200 MPa were realized. Shelf-life, microbial changes and chemical changes were determined and existing predictive models and multiple compound quality indices evaluated. HPP with 250 MPa did not inactivate L. monocytogenes but significant lag phases of 17 and 10 days were observed at ca 5 and 10°C, respectively. HPP with 200 MPa had a marked effect on both colour and texture of CSS. Conclusions:, High-pressure processing was unable to prevent growth of L. monocytogenes or spoilage of chilled CSS. Existing mathematical models allowed growth rates of L. monocytogenes and shelf-life of samples without high-pressure treatments to be predicted. Significance and Impact of the Study:, High-pressure processing seems more appropriate for new types of salmon products than for a classical product like CSS where consumers expect specific quality attributes. [source] OPTIMIZATION OF PRE-FRY DRYING OF YAM SLICES USING RESPONSE SURFACE METHODOLOGYJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2010OLAJIDE PHILIP SOBUKOLA ABSTRACT The effect of convective hot-air drying pretreatment and frying time at a frying temperature of 170 ± 1C on moisture and oil contents, breaking force (crispness) and color parameters of yam chips was investigated. Response surface methodology technique was used to develop models for the responses as a result of variation in levels of drying temperature (60,80C), drying time (1,5°min) and frying time (2,6°min). Drying pretreatment had a significant effect on oil and moisture contents, breaking force and color parameters of yam chips, with water removal exhibiting a typical drying profile. Response surface regression analysis shows that responses were significantly (P < 0.05) correlated with drying temperature and time and frying time. The optimum pre-fry drying condition observed was a drying temperature of 70,75C for about 3,4 min while frying for 4,5 min. PRACTICAL APPLICATIONS Deep-fat frying is a very important cooking method and a lot of effort has been devoted to manufacturing fried products with lower oil content and acceptable quality parameters. The information provided in this work will be very useful in manufacturing fried yam chips of acceptable quality attributes through the combination of drying pretreatment conditions. The result is very useful in considering different processing variables and responses at the same time as compared with single factor experiment common in the literature. [source] PREDICTION OF SPRAY-DRIED PRODUCT QUALITY USING TWO SIMPLE DRYING KINETICS MODELSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2005KAMLESH C. PATEL ABSTRACT Increasing attention has been given to spray drying because of its popularity in the manufacturing of various powders with prerequisite quality. A large number of theoretical and experimental studies have been published during the last five decades to study spray-drying operations. Despite this progress, there is still lack of information on the selection of an accurate and simple drying kinetics model to characterize the droplet drying process. This article has particularly focused on the comparison of two simple and effective drying kinetics models: the characteristic drying-rate curve and reaction-engineering approach (REA) models. This article reported mathematical models that can be used to design the spray-drying operation and to predict the particle's characteristics for realistic dryer-wide situations. Both the physical and biochemical quality attributes were investigated regarding their sensitivity to the model parameters used in the two drying kinetics models. The REA model was found to deliver more realistic predictions during the modeling of the droplet drying process for all the sets of conditions tested. [source] DRYING METHODS AND QUALITY OF SHRIMP DRIED IN A JET-SPOUTED BED DRYERJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2005RUNGTIP TAPANEYASIN ABSTRACT The objective of this study was to experimentally investigate the effects of various parameters, i.e., size of shrimp, level and pattern of inlet drying air temperature, on the drying kinetics and various quality attributes of dried shrimp viz. shrinkage, rehydration ability, texture and color during drying in a jet-spouted bed dryer. It was found that the use of a constant inlet air temperature of 100C yielded dried shrimp of the best quality in terms of low percentage of shrinkage, high percentage of rehydration, low maximum shear force and high value of redness compared to shrimp dried using other conditions. A simple mathematical model that enables prediction of the drying behavior of shrimp in a jet-spouted bed dryer has also been developed. [source] IMPINGEMENT DRYING OF POTATO CHIPSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2002ALINE T. CAIXETA ABSTRACT The effect of superheated steam temperature (115, 130, and 145C) and convective heat transfer coefficient (100 and 160 W/m2C) on the drying rate and product quality attributes (shrinkage, density, porosity, color, texture, and nutrition loss) of potato chips was investigated. Furthermore, potato chips dried by impinging superheated steam (130 and 145C, h = 100 W/m2C) were compared to air dried (same conditions), commercial, and fried potato chips. Temperature and convective heat transfer coefficient had a significant effect on the drying rate during superheated steam impingement drying. Potato chips dried at higher drying temperature and convective heat transfer coefficient showed less shrinkage, lower bulk density, higher porosity, and darker color when compared to chips dried at lower temperatures and convective heat transfer coefficients. They were also less hard and had a lower vitamin C content. A higher rate of evaporation during the falling rate period was obtained when superheated steam drying was compared to air impingement drying. Potato chips produced using superheated steam impingement drying showed more shrinkage, higher bulk density, lower porosity, and lighter color than chips dried with air under the same temperature and with the same convective heat transfer coefficient (130, and 145C, h = 100 W/m2C). Moreover, superheated steam-dried potato chips retained more vitamin C during the drying process. [source] KINETICS OF OSMOTIC DEHYDRATION IN ORANGE AND MANDARIN PEELSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2001M. CHÁFER ABSTRACT The nutritional and health properties of some citrus peel components such as pectin, flavonoids, carotenoids or limonene make interesting developing processing methods to obtain peel stable products, maintaining its quality attributes, increasing its sweetness and improving its sensory acceptability. In this sense, osmotic dehydration represents a useful alternative by using sugar solutions at mild temperature. Kinetics of osmotic treatments of orange and mandarin peels carried out at atmospheric pressure and by applying a vacuum pulse at the beginning of the process were analysed at 30, 40 and 50C, in 65 °Brix sucrose, 55 °Brix glucose and 60 °Brix rectified grape must. Vacuum pulse greatly affected mass transfer behavior of peels due to the greatly porous structure of albedo. So, PVOD treatments greatly accelerate the changes in the product composition in line with an increase in the peel sample thickness. In osmotic processes at atmospheric pressure, sample impregnation occurs coupled with osmotic process, but much longer treatments are required to achieve a reasonable concentration degree which assures sample stability. Low viscosity osmotic solutions seems recommendable in order to promote both diffusional and hydrodynamic transport, in vacuum pulsed pretreatments at mild temperatures. [source] EXTENDING SHELF LIFE OF FRESH-CUT PERSIMMON BY HONEY SOLUTION DIPSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2010MUHARREM ERGUN ABSTRACT Ripe persimmon fruit (Diospyros kaki L) cv. "Hachiya" were diced, then treated with 10,20% w/v diluted honey solution or water as the control, followed by cold storage at 4C until loss of acceptable quality. The persimmon cubes were subject to assessments during the storage of organoleptic and visual quality, softness and exuding juice, soluble solids content (SSC), and absorbance at 436, 440, 675 and 760 nm, respectively. Honey treatments prevented off-aroma development and delayed jelling. Softness and exuding juice of the fresh-cut persimmon cubes increased with time, with the increase in both parameters being significantly suppressed by honey solution dips. Changes in SSC, pH and the absorbance at 436, 440, 675 and 760 nm, respectively, during storage were minor and there was little effect of the honey treatments on these parameters. Overall, the shelf life of fresh-cut persimmon cubes was extended by honey solution dips, which delayed off-aroma development, firmness loss and jelling. PRACTICAL APPLICATIONS New products and changing trends make today's food marketplace alive, and fresh-cut fruits and vegetables seem to be on top of list of these products. Although fresh-cut produce has been on the market for a long time, preserving their quality attributes has not been completely successful especially in the case of fruit. This study focuses on a new alternative fresh-cut produce, fresh-cut persimmon, with adapting a potentially safe organic method, use of honey dips. The present study demonstrated that honey solution dip treatments could preserve the fresh-like quality of typical flavor or aroma of persimmon fruit by causing no changes in aroma and taste attributes and extending shelf life. Therefore, honey dip treatment may be used, depending on commodity, to preserve and extend shelf life of fresh-cut produce in fresh-cut processing industry. [source] CHARACTERISTICS OF FERMENTED NATTO PRODUCTS AS AFFECTED BY SOYBEAN CULTIVARSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2004QUN WEI ABSTRACT The characteristics of four soybean cultivars, grown in the Northern plain region of the U.S.A. and harvested in different years were investigated. These soybeans were fermented into natto products. The characteristics of the intermediate and finished products were analyzed. Correlation coefficients among certain physical, chemical, sensory characteristics of raw soybeans, intermediate products and finished products were significant (P < 0.05). The ammonia content significantly correlated with firmness of the natto products made from these cultivars (r = 0.65). Minnatto and MN 91-468 cultivars were similar to the Danatto cultivar in objective measurements and sensory properties. Compared with the other cultivars, Natto King had a higher solid matter content (1.92%) in the soaking water, a higher broken bean ratio (22.71%) after steaming and the hardest texture of the finished natto products. The effect of harvest year of Danatto cultivars and the quality attributes of the finished natto products varied with Bacillus natto strains. [source] EFFECT OF OXYGEN CONCENTRATION ON THE BIOCHEMICAL AND CHEMICAL CHANGES OF STORED LONGAN FRUITJOURNAL OF FOOD QUALITY, Issue 1 2009G. CHENG ABSTRACT Longan fruits were stored for 6 days in atmosphere of 5, 21 (air) or 60% O2 (balance N2) at 28C and 90,95% relative humidity to examine effects of low and high O2 concentration on enzymatic browning and quality attributes of the fruit. Changes in pericarp browning, pulp breakdown, disease development, total phenol content, activities of phenol metabolism-associated enzymes, relative leakage rate, ,,, -diphenyl- , -picrylhydrazy (DPPH) radical scavenging activity, and contents of total soluble solids, titratable acidity and ascorbic acid were evaluated. Storage of fruit in a 5% O2 atmosphere markedly delayed pericarp browning in association with maintenance of high total phenolic content and reduced activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase. Moreover, the fruit stored in a 5% O2 atmosphere exhibited a lower relative leakage rate and higher DPPH radical scavenging activity than fruit stored in air. This presumably was beneficial in maintaining compartmentation of enzymes and substrates, and thus, reducing pericarp browning. Pulp breakdown and disease development were also reduced by exposure to a 5% oxygenatmosphere. On the contrary, exposure of longan fruit to a 60% O2 atmosphere accelerated pericarp browning, pulp breakdown and decay development. PPO and POD activities and relative leakage rate were similar for control and 60% O2 -treated fruit after 4 and 6 days of storage. Furthermore, treatment with 60% O2 significantly decreased the phenolic content and DPPH scavenging activity of fruit. In addition, exposure to 5 or 60% O2 resulted in a higher level of total soluble solids, but a lower level of ascorbic acid of longan fruit flesh. In conclusion, exposure to a 5% O2 atmosphere showed great potential to reduce pericarp browning and extend shelf life of longan fruit. PRACTICAL APPLICATIONS Pericarp browning and pulp breakdown are the major causes of deterioration in postharvest longan. Conventional controlled atmosphere with low O2 and high CO2 is effective in maintaining quality and extending shelf life of fruits and vegetables, including inhibition of tissue browning. In this study, 5%-controlled atmosphere reduced significantly pericarp browning, pulp breakdown and rot development. It could potentially be useful as a postharvest technology of longan fruit for reducing or replacing the use of chemicals such as SO2 and fungicides, but it requires further investigation. [source] | |||||||||||||||||||||||||