Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 11
    Electronic Resource
    Electronic Resource
    MICROBIAL STABILITY AND REMANUF ACTURING CHARACTERISTICS OF HIGH SOLIDS TOMATO CONCENTRATES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 1 (1977), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: High solids concentrates prepared from VF145-7879 tomatoes showed microbiological stability without heat preservation at Aw= 0.879 through 480 days of incubation at 30°C. The concentrates with Aw= 0.882, however, spoiled within 360 days of incubation. The Aw values corresponded to 55.13% and 52.86% total solids, respectively.The high concentrates prepared from other varieties which were unusually soiled and had excessive microbial contamination spoiled within 5 days at Aw levels as low as 0.853 (50.74% total solids), but remained microbiologically stable at Aw= 0.819 (63.64% total solids) through 480 days. The effects of pH and the temperature of extraction are discussed.The consistency of the reconstituted high concentrates indicated a trend, i.e. with higher concentration, the concentrate remanufactured into catsup had slightly poorer consistency.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1977.tb00322.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 12
    Electronic Resource
    Electronic Resource
    MICROBIAL ACTIVITY IN HEATED AND UNHEATED TOMATO SERUM CONCENTRATES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 1 (1977), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tomato serum (4.25% total solids), which contained all the water-soluble constituents of the tomato but little of the water insoluble fibrous material, was concentrated to 37.17, 42.53, 47.64 and 53.70% levels of total solids. Half of each concentrate was given a heat treatment designed to destroy vegetative cells and to activate spore germination and outgrowth. Microbial activity in both heated and unheated concentrates was monitored.The unheated serum concentrates spoiled rapidly at the lower concentration levels. Spoilage seemed to be caused by bacteria at the lower concentration levels and by yeasts at the higher solids levels. At 53.70% solids the microbiological stability of the unheated concentrates was questionable following 28 days of incubation.Data on serum concentrates heated 13 min at 80°C indicated microbiological stability at all four concentration levels. Malt agar plate counts indicated the absence of both viable yeasts and molds in the heated serum concentrates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1977.tb00318.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 13
    Electronic Resource
    Electronic Resource
    INFLUENCE of GLUCONIC ACID ON THERMAL PROCESSING REQUIREMENTS FOR CANNED WHOLE PEELED TOMATOES (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 13 (1989), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Methods of detecting the activities of endogenous tomato pectin esterase and polygalacturonase were developed and used to measure heat resistance parameters for enzymes in tomato homogenates. Addition of 0.44% gluconic acid reduced heat resistance of pectin esterase which is responsible for gel formation in canned whole peeled tomatoes. However, heat inactivation of tomato polygalacturonase, which is responsible for general degradation of texture/consistency in tomato products, was not significantly affected by addition of up to 1.65% by wt gluconic acid. Pectic enzymes in canned whole peeled tomatoes packed in juice in 303 × 406 cans were inactivated in 35 min at 98.9 and 101.7°C, 26 min at 110.0°C or 25 min at 118.3°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1989.tb00117.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 14
    Electronic Resource
    Electronic Resource
    EVALUATION OF TOMATO CANNING PRACTICES USING FLAME STERILIZATION (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 1 (1977), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: To compensate for variations in canning practices, canned acid foods are systematically overprocessed to assure commercial sterility. For maximum yield and quality, common processing variables such as fill weight, headspace, consistency of covering medium and vacuum conditions should be standardized and controlled so that overprocessing can be minimized. It was found, for example, that in terms of integrated sterilizing values (I.S.27212), process lethality can decrease 30–40% when tomato fill weights in 303 × 406 cans increase from 7 to 15 oz. Evaluation of fruit condition showed that firm tomatoes can achieve 36% higher lethality than soft tomatoes for the same amount of energy input. Approximately 40 rpm (can) appeared to be most suitable for the flame processing of tomatoes packed in juice into 303 × 406 cans. By operating the commercial flame sterilizer at full capacity, a significant increase in internal can temperature can be achieved.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1977.tb00333.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 15
    Electronic Resource
    Electronic Resource
    CONSEQUENCES OF DAMAGE ON THE UTILIZATION CHARACTERISTICS, YIELD, AND QUALITY OF PROCESSED TOMATOES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 1 (1977), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tomatoes of VF145-7879 variety were commercially machineharvested at three levels of ripeness. The effects of commercial handling in 1/2-ton-bin units were measured in terms of damage and loss by weight. Tomato lots differing in damage and weight loss were made into concentrates which were remanufactured into standardized catsup. As the amount of tomatoes with visible locules and major damage increased, weight losses were higher, recovery of tomatoes suitable for peeling was lower, and less catsup was produced per ton of harvested tomatoes. Peeling losses increased from 15.1% on undamaged tomatoes to 50.7% on tomatoes with exposed seed locules. Damage influenced the final pH and acidity of the canned peeled tomatoes, and significantly related to changes in the solids, serum viscosity, microbiological quality, and yield of standardized catsup produced from the respective loads of tomatoes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1977.tb00315.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 16
    Electronic Resource
    Electronic Resource
    EVALUATION OF TOMATO CONDITION IN BIN LOADS OF PROCESSING TOMATOES HARVESTED AT DIFFERENT LEVELS OF RIPENESS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 1 (1977), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: VF145-7879 variety of tomatoes were commercially machine harvested at three maturity levels which were 12 days and 7 days before the field was to be customarily harvested, and again when the field was harvested for delivery to the processor. The effects of transportation, storage and a simulated commercial wash were measured in terms of wholeness, several degrees of damage, and loss by weight for each of the maturity levels. Tomatoes harvested at the regular time showed greater losses and deterioration of condition than those harvested earlier. The percentage of tomatoes with visible locules (exposed seed cavity) determined before washing was found to be a useful measure for predicting the percentage weight loss through washing. The percentages of tomatoes with visible loculcs measured after washing were found to be indicators of the condition of VF145-7879 tomatoes for processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1977.tb00313.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 17
    Electronic Resource
    Electronic Resource
    Evaluation of Mechanical Deaeration Parameters for High Vacuum Canned Foods (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In mechanical deaeration of sliced apples, pears and cut green beans, increasing fill temperatures or chamber vacuum enhanced product deaeration, whereas increasing dwell time under vacuum from 3 to 9 sec did not (p 〈 0.05). Product ability to resist explosion when subject to sudden vacuum varied with products, firmness and temperature. Control of fill temperature was necessary for proper removal of oxygen from the canned products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10198.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 18
    Electronic Resource
    Electronic Resource
    Use of Magnetic Resonance Procedures for Measurement of Oil in French-style Dressings (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Magnetic resonance imaging and spectroscopy techniques have been developed for measuring percentage of edible oil in French-style salad dressings. In imaging, one takes advantage of the variations in signal intensities related to differences in relaxation times of the oil and aqueous phases, and of the proportionality of projected frequencies to spatial distribution of sample constituents. In spectroscopy, percentage of oil is determined from standard curves where the integrals of oil/ total spectra are correlated to known amounts of oil in standard preparations. Both procedures permit rapid, nondestructive analysis of commercially packaged dressings in unopened bottles with nonmagnetic closures. Results obtained in imaging or by NMR spectroscopy were within ± 2% of the expected values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb05224.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 19
    Electronic Resource
    Electronic Resource
    Measurement of Acid Diffusion in Canned Vegetables Using pH Sensitive Indicators (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The use of pH sensitive fluorescent dyes and color indicators for measuring acid diffusion in pH modified foods was investigated. Colorimetric pH profiles compared well with electrometric measurements. Colorimetric measurement techniques were applicable with both lightly colored vegetables (e.g., potatoes, onions) and highly colored vegetables (e.g., beets, carrots). Effective mass diffusivities were calculated from pH measurement and were on the order of 10-10 m2/sec for a variety of acids in potatoes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07739.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 20
    Electronic Resource
    Electronic Resource
    Comparing Flame and Mechanical Deaeration of High Vacuum Canned Green Beans and Apple Slices (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mechanical deaeration in a vacuum closing machine and flame deaeration achieved comparable results in removing noncondensible gases from low-liquid packs of canned green beans and apple slices. Residual headspace oxygen was calculated from experimental measurements of pressure, void volume, and percent oxygen. Prolonged (〉 5 set) exposure of hot filled samples to mechanical vacuum prior to seaming did not result in lower residual oxygen. Sample changes through 9 mo storage were not influenced by deaeration method; consequently, residual oxygen or vacuum in cooled samples immediately after sampling may be used to assess adequacy of air removal.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06630.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...