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Digitale Medien

EFFECTS of FILM OVERWRAPPING, VACUUM PACKAGING and VACUUM SKIN PACKAGING ON PSYCHROTROPHIC COUNTS and CHEMICAL CHANGES of ICED CHANNEL CATFISH (1992)

HUANG, Y.W. ; KOEHLER, P.E. ; EITENMILLER, R.R. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food processing and preservation 16 (1992), S. 0

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ISSN: 1745-4549

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Microbial and chemical changes during iced storage of fillets from channel catfish (Ictalurus punctatus) with film overcropping, vacuum packaging, or vacuum skin packaging were determined by psychrotophic plate counts, thiobarbituric acid (TBA), free fatty acid, pH, and ammonia production. Vacuum-packaged fish had significantly lower (p 〈 0.05) psychrotrophic bacteria counts than overwrapped fish. A significantly higher free fatty acid content was also observed after week two in overwrapped samples. However, vacuum-packaged catfish had the same pH, TBA number, and ammonia production as overwrapped fish on the sampling days throughout three weeks of storage.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1745-4549.1992.tb00202.x

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Digitale Medien

Effect of Temperature, Time and Number of Water Extractions on the Physicochemical and Flavor Characteristics of Peanuts (1990)

MUEGO, K. F. ; KOEHLER, P.E. ; RESURRECCION, A.V.A.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 55 (1990), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: The effects of temperature, time, and number of extractions on the color, gas chromatographic profile, and flavor characteristics of water extracted peanuts were determined. Temperature was the major factor which affected these attributes. Increasing the extraction temperature resulted in darker colored peanuts with less chroma, less raw peanut flavor, and more cooked peanut flavor. It also led to a significant decrease in flavor volatiles. Based on the results, the recommended conditions are to water extract at 90°C for 10 min three times to produce peanuts which arc light in color and bland in flavor.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb05232.x

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Digitale Medien

Sensory Quality and Performance of Spray-dried Coffee Whitener from Peanuts (1992)

MALUNDO, T.M.M. ; RESURRECCION, A.V.A. ; KOEHLER, P.E.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 57 (1992), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: The feasibility of producing coffee whitener by spray drying peanut extracts was studied. The whiteners were spray-dried at 200°C using atomizer speeds of 15000, 25000, 35000 rpm and volumetric flow rates of 0.6, 1.2, 1.8 L/hr. Performance of the whiteners in coffee was evaluated vs commercial coffee creamers by a consumer panel. Objective tests for color, solubility, and moisture were performed. The liquid whitener had lower performance and sensory scores than commercial samples (p 〈 0.01). Recommended processing conditions for spray drying liquid whitener from peanuts at 200°C include atomizer speeds in the 15000-29000 rpm range and volumetric flow rates 〉 1.80 L/hr.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05460.x

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