scholarly journals Evaluation of Shelf Life and Heat Treatment of Tomato Products

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S130-S133 ◽  
Author(s):  
A. Rajchl ◽  
H. Čížková ◽  
M. Voldřich ◽  
M. Jirušková ◽  
R. Ševčík
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Sensory Evaluation ◽  
Correlation Matrix ◽  
Velocity Constant ◽  
Tomato Puree ◽  
Temperature Impact ◽  
Tomato Products

Model storage experiments of pasteurised tomato puree and ketchup were carried out. The sets of samples were boiled at 100°C, during the heating the changes of selected markers were followed and correlated with the sensory evaluation, the markers were: furosine, 2-furaldehyde, 5-hydroxymethyl-2-furaldehyde (HMF) and colour (expressed as: <I>L, a*, b*, a*/b*</I> and &Delta;<I>E</I>). The suitability of selected markers for the assessment of temperature impact on tomato products was evaluated. The correlation matrix for the followed markers of the tomato puree and ketchup was calculated and the courses of changes (expressed as velocity constant) of the markers were compared.

Effects of Heat Treatment on Microstructure Parameters, Mechanical Properties and Cold Resistance of Sparingly Alloyed High-Strength Steel

2021 ◽  
Vol 410 ◽  
pp. 197-202
Author(s):  
Pavel P. Poleckov ◽  
Olga A. Nikitenko ◽  
Alla S. Kuznetsova
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
Cold Resistance ◽  
Heating Temperature ◽  
High Strength ◽  
Steel Microstructure ◽  
Treatment Conditions ◽  
Microstructure Parameters ◽  
Temperature Impact ◽  
Low Temperature Impact Toughness

This study considers the influence of various heat treatment conditions on the change of steel microstructure parameters, mechanical properties and cold resistance at a temperature of-60 °C. The common behavior of these properties is considered depending on the heating temperature used for quenching and subsequent tempering. Based on the obtained results, heat treatment conditions are proposed that provide a combination of a guaranteed yield point σ0.2 ≥600 N/mm2 with a low-temperature impact toughness KCV-60 ≥50 J/cm2 and plasticity δ5 ≥17%. The obtained research results are intended for industrial use at the mill "5000" site of MMK PJSC.

scholarly journals Effect of Different Types of Packaging Materials on the Shelf Life of Pasteurized Camel Milk

2021 ◽  
Vol 10 (9) ◽  
pp. 24-37
Author(s):  
Ahmed Elghali Mohamed Khalil Ayman Diaf Alla Ismail Alshikh ◽  
Ahmed Eltigani Almansoori Mohamed Abdelsalam Abdalla
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Food Packaging ◽  
Camel Milk ◽  
Packaging Materials ◽  
Migration Test ◽  
Test Analysis ◽  
Food Packaging Materials ◽  
Different Types ◽  
Aluminum Cans

Nine types of packaging materials were tested on this study Included (I) Polyethylenetetraphthalate (PET) Bottle, (ii) Polypropylene (PP) Cup, (iii) polystyrene (PS) Cup, (iv) Low density polyethylene (LDPE) Bottle, (v) Light Proof Polyethyleneterephthalate(LPET) Bottle,(vi) High density Polyethylene(HDPE) Bottle, (vii) Aluminum Cans, (viii) Glass(Emerald Green) and (ix) Cartoon bottles (250 ml size) were dispensed in the aseptic condition with Pasteurized camel milk (80 ˚C,16s) for two seasons Summer and Winter and stored immediately inside the chiller at 5 ˚C for 30 days, The camel milk samples were examined for microbial quality, sensory evaluation, also food packaging materials were examined for overall migration test, approximate shelf life of the pasteurized camel milk at temperature 5 ˚C in all types of packaging materials in our study period 30 days, Sensory Evaluation results shown that there is significant differences within best packaging materials, so we can say best packaging materials not same in summer and winter. We see also the best packaging materials is not same in winter of all type of Sensory Evaluation with one ranking (PS, HDPE) respectively, but not difference in summer, so the best in winter is (PP - PS – PET) respectively, lastly the overall migration test analysis for the food packaging materials shown that there are no significant differences within packaging materials. So we can say responds in group equally at all packaging materials and all samples meets the specification limits as per Article 12, EU 10/2011.

PREHARVEST SOLAR HEAT TREATMENT FOR SUMMER BASIL (OCIMUM BASILICUM) AFFECTS DECAY DURING SHIPMENT AND SHELF LIFE

2010 ◽  
pp. 161-166 ◽  
Author(s):  
D. Kenigsbuch ◽  
D. Chalupowicz ◽  
Z. Aharon ◽  
D. Maurer ◽  
A. Ovadia ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Ocimum Basilicum ◽  
Solar Heat

scholarly journals Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) Nakai

2020 ◽  
Vol 165 ◽  
pp. 01012
Author(s):  
Rong Huang ◽  
Luping Zhao ◽  
Xiaoli Wang ◽  
Zhaosheng Wang ◽  
You Li ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Shelf Life ◽  
Hot Water ◽  
Preservation Technology ◽  
Physiological Properties ◽  
Hot Water Dipping

Heat treatment was used to extend the shelf life of postharvest Chaenomeles speciosa (Sweet) Nakai (C. speciosa), its effects on the quality and physiological properties of C. speciosa were studied. The results showed that heat treatment reduced the weight loss, inhibited the decline of titratable acids (TA), maintained a higher activity of peroxidase (POD) and catalase (CAT), compared to untreated C. speciosa. Treatment in hot water dipping at 50℃ for 2-4 min maintained the better quality of postharvest C. speciosa stored at 0℃ for 120 days, which indicated that heat treatment is an effective preservation technology to prolong the shelf life of C. speciosa.

scholarly journals Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice

2019 ◽  
Vol 36 (No. 6) ◽  
pp. 480-486 ◽  
Author(s):  
Hande Demir ◽  
Mustafa Kemal Yıldız ◽  
İsmail Becerikli ◽  
Sevcan Unluturk ◽  
Zehra Kaya
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Colour Change ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Incident Intensity ◽  
Physicochemical Changes ◽  
Conventional Heat Treatment ◽  
The Impact ◽  
Uv C

Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical changes in the onion juice processed by UV-C irradiation (0.5 mm sample depth, 30 min exposure time, 7.5 mW/cm<sup>2</sup> UV incident intensity) and conventional heat treatment (74.5°C, 12 min) during its storage. Microbiological results showed processing by UV-C irradiation or heat treatment under optimum conditions extended the microbial shelf-life of untreated onion juice by minimum 6-times. Total colour change of heat-treated samples was lower than that of untreated and UV-C treated samples for 12 weeks. Also, pH, total titratable acidity, total soluble solids content, turbidity, NEBI and total phenolic content were monitored for 12 weeks. The results of this study will form scientific infrastructure for onion juice manufacturers to decide on the processing method with respect to its shelf-life.

Effect of Heat Treatment Technique on the Low Temperature Impact Toughness of Steel EQ70 for Offshore Structure

2017 ◽  
Vol 36 (8) ◽  
pp. 825-830 ◽  
Author(s):  
Su-Fen Tao ◽  
Yun-Jin Xia ◽  
Fu-Ming Wang ◽  
Jie Li ◽  
Ding-Dong Fan
Keyword(s):  
Heat Treatment ◽  
Low Temperature ◽  
Impact Toughness ◽  
Treatment Technique ◽  
Offshore Structure ◽  
Treatment Techniques ◽  
Temperature Impact ◽  
Low Temperature Impact Toughness ◽  
The Impact ◽  
Quenching And Tempering

AbstractCircle quenching and tempering (CQ&T), intercritical quenching and tempering (IQ&T) and regular quenching and tempering (Q&T) were used to study the influence of heat treatment techniques on the low temperature impact toughness of steel EQ70 for offshore structure. The steels with 2.10 wt. % Ni (steel A) and 1.47 wt. % Ni (steel B) were chosen to analyze the effect of Ni content on the low temperature impact toughness of steel EQ70 for offshore structure. The fracture morphologies were examined by using a scanning electron microscope (SEM, JSM-6480LV), and microstructures etched by 4 vol. % nitric acid were observed on a type 9XB-PC optical microscope. The results show that the impact toughness of steel A is higher than that of steel B at the same test temperature and heat treatment technique. For steel B, the energy absorbed is, in descending order, CQ&T, Q&T and IQ&T, while for steel A, that is CQ&T, IQ&T and Q&T. The effects of heat treatment on the low temperature impact toughness are different for steels A and B, the absorbed energy changes more obviously for steel A. The results can be significant references for actual heat treatment techniques in steel plant.

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