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排序方式: 共有288条查询结果,搜索用时 15 毫秒
1.
C Riverol V Napolitano 《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》2005,80(5):594-600
Pasteurization is an important, if not the most important, process step in the packaging of milk. It is subject to alterations stemming from the variation in the temperature, pH and raw milk quality. The variability may manifest itself in changes in the formation of the deposit (fouling) in the pasteurization unit, such that there is a need for tools, both instrumentation and computational, to help in monitoring the process and keeping it on the desired course. In this paper we describe a practical procedure based on artificial neural networks (ANN) that allows prediction of the deposit thickness, the overall heat transfer coefficient and the critical time (the time that the unit has to be stopped for cleaning) for reducing the impact of fouling on such processes. The procedure determines when the cleaning operation is required once the system is under critical conditions of operations. A combination of fundamental studies and plant measurements were used for study of the operating conditions and thus evaluation of the trades‐offs between operating conditions and longer operating life span. The results are encouraging, enough to validate current operating industrial techniques. Copyright © 2005 Society of Chemical Industry 相似文献
2.
Steam Surface Pasteurization of Beef Frankfurters 总被引:3,自引:0,他引:3
Meat and poultry products are sources of foodborne bacterial contamination. We used flash steam heating followed by evaporative cooling to quickly reduce bacterial contamination on the surface of beef frankfurters without degrading appearance. The rate of heat transfer was studied by measuring surface temperature in a pressure chamber during steam heating. Quality changes were determined by measuring color and weight as functions of steam temperature and treatment time. Efficacy of the process was verified by microbiological experiments using L. innocua. Treatment times of 30–40 set at 115–136°C gave a 4 log reduction in bacterial counts on the surface without severely affecting color or weight. After long-term storage at 6°C and at 19°C, levels of bacteria on inoculated frankfurters remained reduced and there was no difference between treated and untreated products in color or weight. 相似文献
3.
Of 100 gas-producing bacterial isolates, 65% were Gram-negative. Bacterial growth and gas production in commercial tofu was accompanied by acidification, and pH decreases as low as 5.2. Coliform bacteria constituted 15% of the total bacterial flora. Sporeformers and yeast counts remained < 103 CFU/mL. Pasteurization was effective in lowering the bacterial counts, and retarded gas production. The addition of lactic acid (reducing pH to 5.5) or lactic acid bacteria (2 × 107 CFU/g) to tofu helped reduce gas production by about 50%. Addition of both lactic acid and Lactobacillus plantarum stopped gas production in contaminated tofu. 相似文献
4.
L. ALBERTO MOSQUERA CHARLES A. SIMS ROBERT P. BATES SEAN F. O'KEEFE 《Journal of food science》1996,61(4):856-861
Horchata is a sweetened water extract of chufa tubers (Cyperus esculentus) which is very popular in Spain, and has potential in the U.S. The objectives of this research were to characterize horchatas from different types of chufa, and to monitor flavor and stability of unheated and pasteurized horchatas during storage (2°C). Trained panelists rated the following attributes: color, chalkiness, sweetness, vanilla-like, nutty, earthiness, bitterness, and off-flavor. Horchatas made with chufa grown in Spain and chufa from Spain but grown in Florida showed higher vanilla and nutty levels than horchata from the Florida type. During storage (2°C), vanilla, nutty, and sweetness decreased, and other attributes increased. Heating to 70 and 95°C for 1 min did not alter sensory attributes initially, prevented off-flavor development, and slowed changes in desirable attributes for 35 days. 相似文献
5.
KEITH W. GATES AMANDA H. PARKER DIANA L. BAUER YAO-WEN HUANG 《Journal of food science》1993,58(2):314-317
We investigated pasteurization and storage of blue crabmeat in steel cans, aluminum cans, plastic cans, nonbarrier pouches, and barrier pouches. Fresh meat was packed in copolymer polyethylene/polypro-pylene cups, Saran® over-wrapped or vacuum skin packaged polystyrene trays, and nonbarrier pouches. Meat pasteurized in plastic and aluminum cans had better sensory and microbiological quality and longer shelf life than meat packed in steel cans. Oxygen-barrier pouches had the lowest quality and shortest shelf life. Nonbarrier pouches had product with quality similar to meat in steel cans, but with an extended shelf life. No packaging materials improved the microbiological shelf life of freshly cooked meat. Vacuum skin packaging resulted in improved sensory qualities of freshly cooked and picked meat. 相似文献
6.
David M. Barbano 《Journal of dairy science》2017,100(12):9894-9902
During the first 100 years of the Journal of Dairy Science, dairy foods and dairy production dairy scientists have partnered to publish new data and research results that have fostered the development of new knowledge. This knowledge has been the underpinning of both the commercial development of the fluid milk processing industry and regulations and marketing policies for the benefit of dairy farmers, processors, and consumers. During the first 50 years, most of the focus was on producing and delivering high-quality raw milk to factories and improving the shelf life of pasteurized fluid milk. During the second 50 years, raw milk quality was further improved through the use of milk quality payment incentives. Due to changing demographics and lifestyle, whole fluid milk consumption declined and processing technologies were developed to increase the range of fluid milk products (skim and low-fat milks, flavored milks, lactose-reduced milk, long-shelf-life milks, and milks with higher protein and calcium contents) offered to the consumer. In addition, technology to produce specialty high-protein sports beverages was developed, which expanded the milk-based beverage offerings to the consumer. 相似文献
7.
Effect of Pasteurization and Retort Processing on Spectral Characteristics,Morphological, Thermal,Physico‐Mechanical,Barrier and Optical Properties of Nylon‐Based Food Packaging Materials 下载免费PDF全文
Rajamanickam Ramalingam Sajeevkumar VA Johnsy George Sabapathy SN 《Packaging Technology and Science》2015,28(5):425-436
The effect of pasteurization and retort processing on spectral, morphological, thermal, physico‐mechanical, barrier and optical properties of three different packaging materials viz., PP/N6/PP, PET/N6/cPP and SiOx‐PET/N6/cPP were studied. These packaging materials were packed with distilled water, which acted as a food simulant. Subsequently, these pouches were subjected to different thermal processing conditions such as pasteurization and retort processing. Both the processing techniques found to have retained the mechanical properties of all packaging materials. Water vapour transmission rate (WVTR) and oxygen transmission rate (OTR) of nylon‐based combinations were increased after processing. Gloss found to decrease invariably irrespective of the material and increases with the severity of the treatment. XRD diffractogram shows changes in crystal structure as a result of thermal processing, and SEM analysis shows the crystal fragmentation. Absorption of water by the amide group of nylon 6 was observed, which could be a reason for the increase in OTR and WVTR. Copyright © 2014 John Wiley & Sons, Ltd. 相似文献
8.
Jing Peng Diane M. Barrett Shyam S. Sablani Nathan Anderson Joseph R. Powers 《Critical reviews in food science and nutrition》2017,57(14):2970-2995
Increasing consumer desire for high quality ready-to-eat foods makes thermal pasteurization important to both food producers and researchers. To be in compliance with the Food Safety Modernization Act (FSMA), food companies seek regulatory and scientific guidelines to ensure that their products are safe. Clearly understanding the regulations for chilled or frozen foods is of fundamental importance to the design of thermal pasteurization processes for vegetables that meet food safety requirements. This article provides an overview of the current regulations and guidelines for pasteurization in the U.S. and in Europe for control of bacterial pathogens. Poorly understood viral pathogens, in terms of their survival in thermal treatments, are an increasing concern for both food safety regulators and scientists. New data on heat resistance of viruses in different foods are summarized. Food quality attributes are sensitive to thermal degradation. A review of thermal kinetics of inactivation of quality-related enzymes in vegetables and the effects of thermal pasteurization on vegetable quality is presented. The review also discusses shelf-life of thermally pasteurized vegetables. 相似文献
9.
Michèle Marcotte Cuiren R. Chen Stefan Grabowski Hosahalli S. Ramaswamy & Jean-Paul Gabriel Piette 《International Journal of Food Science & Technology》2008,43(4):673-684
Traditional cooking‐cooling of processed meat and poultry products is industrially carried out in smokehouses or autoclaves. A mathematical model was developed to simulate these operations. Equations, describing heat transfer and thermal destruction of micro‐organisms and quality characteristics, were solved numerically. The model was validated experimentally for heat transfer and energy consumption and was used to perform a sensitivity analysis. Input variables were: process time (PT), smokehouse temperature (TSH), bologna size (diameter, D and height, H), surface heat transfer coefficients (hheat and hcool), product thermal diffusivity (αheat and αcool). Output variables were: product core temperature (Tc), core and volume‐average lethality (Pcm and Pvm) and cook (Cc and Cv) values as well as surface (Qs) and volume‐average (Qv) quality retention, total specific energy consumption (En) and energy efficiency (Ce). Multiple linear regression models were developed to predict Cc and Cv from five inputs and used to obtain acceptable deviation ranges. 相似文献
10.
An economical, small scale heat processing device was studied for rapid and efficient pasteurization of human milk while preserving immunoglobulins A,G and M. Using a continuous flow HTST milk pasteurizer, human milk inoculated with E. coli (106 CFU/mL) or S. aureus (107 CFU/mL) was heated at 71°C at flow rates of 5.9, 12.3 and 18.9 mL/ min. All conditions completely inactivated both microorganisms and resulted in negative alkaline phosphatase activity indicating complete pasteurization. Heat processing of bovine milk at 71°C, at 5.9 mL/min resulted in retention of 30% of the γ-glutamyl transpeptidase (GGTP) activity. Lower residual activity could therefore indicate overpasteurization. Pasteurization at 71°C for 9.0 sec (12.3 mL/min) resulted in retention of 74% of IgA, 75% IgG, and 68% IgM. 相似文献