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Traditional Processing (traditional + processing)
Selected AbstractsThe ripening and aging of noni fruits (Morinda citrifolia L.): microbiological flora and antioxidant compoundsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2007Yanine Chan-Blanco Abstract The juice of noni fruit (Morinda citrifolia L.) is claimed to be a natural functional beverage with a growing market both in the USA and Europe. It is traditionally produced by keeping harvested fruit in closed containers for several weeks as the fruit senesces or ages. Little is known about the changes that occur in the juice's microbiological, physicochemical, and functional characteristics during this treatment. Traditional processing was simulated in the laboratory, with samples being recovered and analyzed at various time intervals. At first, fermentation occurred and populations of molds, yeasts, and mesophilic bacteria increased significantly. After 2 weeks, microbial growth changed abruptly, stopping for yeasts, molds, and mesophilic bacteria, and decreasing suddenly for lactic bacteria. Analyses of pH, soluble solids, ethanol, and lactic acid in the fruits confirmed the microbial analyses, indicating initial sensitive variations, followed by values remaining comparatively steady during aging. Vitamin C and total phenol contents also remained constant at 300 ± 60 mg and 50 ± 20 mg GAE, respectively, per 100 g of pulp. Antioxidant capacity likewise remained relatively high at 8 ± 1.5 µmol Trolox® g,1. All phenolic compounds, including scopoletin and rutin, varied significantly immediately after harvest but remained more or less steady during aging. Copyright © 2007 Society of Chemical Industry [source] Processing of Bulk Alumina Ceramics Using Laser Engineered Net ShapingINTERNATIONAL JOURNAL OF APPLIED CERAMIC TECHNOLOGY, Issue 3 2008Vamsi Krishna Balla Application of rapid prototyping (RP) in ceramics manufacturing is motivated by advances in engineering ceramics where attaining complex shapes using traditional processing is difficult. Laser Engineered Net Shaping (LENSÔ), a commercial RP process, is used to fabricate dense, net-shaped structures of ,-Al2O3. Shapes such as cylinder, cube, and gear have been fabricated successfully with 10,25 mm section sizes. As-processed structures show anisotropy in mechanical properties with a high compressive strength normal to the build direction and columnar grains along the build direction. Heat treatment did not alter strength and anisotropy, but increased the grain size from 6 to 200 ,m and hardness from 1550 to 1700 Hv. [source] Changes in total carotenoid content at different stages of traditional processing of yellow-fleshed cassava genotypesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2009Busie Maziya-Dixon Abstract The changes in content of total carotenoid at each stage of processing cassava storage roots were investigated with three improved yellow-fleshed cassava varieties (TMS 94/0006, TMS 01/1235 and TMS 01/1371) grown in 2005/2006 in a randomised complete block design with two replications at Ibadan, Nigeria. When the cassava roots were grated to a mash, results obtained indicate that there was a significant reduction in total carotenoid content for all the genotypes. The reduction was highest for TMS 01/1235 (1.20 ,g g,1), intermediate for TMS 01/1371 (0.78 ,g g,1) and least for TMS 94/0006 (0.35 ,g g,1). In most cases, we observed higher total carotenoid concentration, especially when the intermediate step involved pressing to remove excess water, and during roasting compared with the initial concentration in the raw cassava storage roots. In conclusion, grating, drying and cooking to a paste resulted in reduction of total carotenoid content, while roasting and pressing resulted in higher carotenoid concentration. A change in total carotenoid content during processing depends on variety, processing method, especially unit operation and the initial total carotenoid content of the variety. [source] Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) FilletsJOURNAL OF FOOD SCIENCE, Issue 7 2005Sveinung Birkeland ABSTRACT: Salted herring is an important product category in many European countries. Reduced need for salt as a preserving agent and the increased emphasis on less salt in the human diet has changed the basis for the traditional processing of these products. This has led to significant changes in the processing conditions and in the characteristics of the salted products. In this perspective, the effects of different brine concentrations (10.0%, 16.5%, and 25.5%), brining temperatures (3.5 °C and 17.5 °C), the presence of skin or not on the fillets, and brining time (1, 2, 3, 4, and 7 d) were investigated on the weight gain (%) and final salt content (%) of herring (Clupea harengus). A significant (P < 0.001) higher weight gain of the fillets were observed at the lowest brining temperature (3.5 °C) compared with at the higher temperature (17.5 °C), independently of brine concentration and brining time. Increased brine concentration and skinning of the fillets caused the weight gain to significantly decrease (P < 0.001) and increase (P < 0.001), respectively. After 1 d of brining, the weight gain was in the range of 10% to 12% for both brining temperatures, and at the lowest temperature, the weight gain increased significantly (P < 0.001) as a function of brining time. At the higher temperature, no further significant increase in weight was observed from 1 to 7 d of brining. It is concluded that the weight gain in herring fillets brined according to the present commercial practice is significantly affected by temperature, brine concentration, brining time, and the presence or not of skin on the fillets and that the weight gain may be of high magnitude. [source] | ||||||||||