Detection and prevalence of pathogenic Yersinia enterocolitica in refrigerated and frozen dairy products by duplex PCR and dot hybridization targeting the virF and ail genes.

Science.gov (United States)

Ye, Y W; Ling, N; Han, Y J; Wu, Q P

2014-11-01

Pathogenic Yersinia enterocolitica is involved in yersiniosis through expression of chromosome-borne or plasmid-borne virulence factors. Yersinia enterocolitica is a cold-tolerant pathogen frequently isolated from refrigerated or frozen foods. However, little attention has been focused on the prevalence of pathogenic Y. enterocolitica in refrigerated or frozen dairy samples in China. In this study, we developed a new duplex PCR targeting the plasmid-borne virF gene and chromosome-borne ail gene for detection of pathogenic Y. enterocolitica isolates. We established a detection limit for the duplex PCR of 6.5 × 10(2)cfu/mL in artificially contaminated dairy samples. In addition, the duplex PCR could detect directly 4.5 to 5.7 cfu of Y. enterocolitica in 5 mL of brain heart infusion broth after 6 h of enrichment at 28 °C. A newly developed dot hybridization assay further confirmed specificity of the duplex PCR for detection of virulent Y. enterocolitica. Furthermore, 13 Y. enterocolitica and 5 pathogenic strains, from 88 commercial frozen or refrigerated dairy products, were detected successfully by the China National Standard method (GB/T4789.8-2008) and the duplex PCR, respectively. Finally, biotypes and serotypes of pathogenic Y. enterocolitica strains were further characterized. The duplex PCR developed here is reliable for large-scale screening, routine monitoring, and risk assessment of pathogenic Y. enterocolitica in refrigerated or frozen dairy products. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Food transport refrigeration - Approaches to reduce energy consumption and environmental impacts of road transport

International Nuclear Information System (INIS)

Tassou, S.A.; De-Lille, G.; Ge, Y.T.

2009-01-01

Food transport refrigeration is a critical link in the food chain not only in terms of maintaining the temperature integrity of the transported products but also its impact on energy consumption and CO 2 emissions. This paper provides a review of (a) current approaches in road food transport refrigeration, (b) estimates of their environmental impacts, and (c) research on the development and application of alternative technologies to vapour compression refrigeration systems that have the potential to reduce the overall energy consumption and environmental impacts. The review and analysis indicate that greenhouse gas emissions from conventional diesel engine driven vapour compression refrigeration systems commonly employed in food transport refrigeration can be as high as 40% of the greenhouse gas emissions from the vehicle's engine. For articulated vehicles over 33 ton, which are responsible for over 80% of refrigerated food transportation in the UK, the reject heat available form the engine is sufficient to drive sorption refrigeration systems and satisfy most of the refrigeration requirements of the vehicle. Other promising technologies that can lead to a reduction in CO 2 emissions are air cycle refrigeration and hybrid systems in which conventional refrigeration technologies are integrated with thermal energy storage. For these systems, however, to effectively compete with diesel driven vapour compression systems, further research and development work is needed to improve their efficiency and reduce their weight

Freezing and refrigerated storage in fisheries

National Research Council Canada - National Science Library

Johnston, W. A

1994-01-01

...; the factors affecting cold storage conditions, etc. In addition, the publication describes the methods used to calculate cold storage refrigeration loads as well as the costs of freezing and cold storage...

Food irradiation combined with refrigeration in food industrial plants

International Nuclear Information System (INIS)

Boisseau, P.

1991-01-01

Food irradiation and refrigeration are both physical treatments used for food preservation. The complementarity of their effects on food is the best reason for their combination. Irradiation is essentially used for disinfestation and refrigeration to protect food against non microbial degradations. Refrigeration and irradiation could be combined for shelf life extension of fresh fruits and vegetables or reduction of microflora in animal products, without loss of quality. Freezing must be combined with ionizing treatments if high doses are necessary as it is the case with destruction of pathogens in meat or food sterilization. Some examples of combination of refrigeration and irradiation are routinely applied in some industrial plants in France but it is expected that more and more combined treatments will be used thanks to research

Technological requirements on refrigeration as seen by a frozen menu manufacturer; Technologische Anforderungen an die Kaeltetechnik aus der Sicht eines Tiefkuehl-Menue-Herstellers

Energy Technology Data Exchange (ETDEWEB)

Konietzko, M. [Apetito AG, Rheine (Germany)

1995-12-31

The present paper examines hour refrigeration in future will need to contribute to production pactices of frozen food manufacturers. This is exemplified for the practical everyday use of a froster. The paper also points out the limitations of present-day frozen menu manufacture. Finally, it discusses future demands on refrigeration regarding ecology and economy. Optimization tasks for the future are to increase freezing speed and render it controllable and to improve capacity control. (HW) [Deutsch] Es wird der Beitrag untersucht, den die Kaeltetechnik in der Produktionspraxis eines TK-Menue-Herstellers in Zukunft leisten muss. Hierzu werden der praktische, taegliche Einsatz am Beispiel eines TK-Frosters dargestellt. Ferner werden die heutigen Grenzen einer TK-Menue-Herstellung aufgezeigt. Abschliessend werden zukuenftige Anforderungen an die Kaeltetechnik unter den Aspekten Oekologie und Oekonomie beleuchtet. Zukuenftige Optimierungsansaetze liegen in einer besseren und angepassten Gefriergeschwindigkeit sowie in einer besser regulierbaren Leistung. (HW)

The effects of temperature on the crystalline properties and resistant starch during storage of white bread.

Science.gov (United States)

Sullivan, William R; Hughes, Jeff G; Cockman, Russell W; Small, Darryl M

2017-08-01

Resistant starch (RS) can form during storage of foods, thereby bestowing a variety of potential health benefits. The purpose of the current study has been to determine the influence of storage temperature and time on the crystallinity and RS content of bread. Loaves of white bread were baked and stored at refrigeration, frozen and room temperatures with analysis over a period of zero to seven days. RS determination and X-ray diffraction (XRD) were used to evaluate the influence of storage temperature and time on total crystallinity and RS content. The rate of starch recrystallisation was affected by storage temperature and time, where refrigeration temperatures accelerated RS formation and total crystallinity more than storage time at both frozen and room temperature. A strong statistical model has been established between RS formation in bread and XRD patterns, having a 96.7% fit indicating the potential of XRD to measure RS concentrations. Copyright © 2017 Elsevier Ltd. All rights reserved.

Geothermal absorption refrigeration for food processing industries. Final report, December 13, 1976--November 13, 1977

Energy Technology Data Exchange (ETDEWEB)

Harris, R.L.; Olson, G.K.; Mah, C.S.; Bujalski, J.H.

1977-11-01

The first step in the economic analysis of the integration of geothermally powered absorption refrigeration into a food processing plant was an evaluation of the potential geothermal sites in the Western United States. The evaluation covered availability of raw materials, transportation, adequate geothermal source, labor, and other requirements for food processing plants. Several attractive geothermal sites were identified--Raft River, Idaho; Sespe Hot Springs, California; Vale Hot Springs, Oregon; Weisler-Crane Creek, Idaho; Cosco Hot Springs, California; and the Imperial Valley, California. The most economically attractive food processing industry was then matched to the site based on its particular energy, raw material, and transportation requirements. The more promising food processors identified were for frozen potato or vegetable products, freeze-dried products, and meat processing. For the refrigeration temperature range of +32/sup 0/F to -40/sup 0/F and geothermal temperature range of 212/sup 0/F to 300/sup 0/F, an absorption refrigeration system had to be identified, designed, and evaluated. Both the conventional ammonia/water and an organic absorption refrigeration system using monochlorodifluoromethane (R-22) as the refrigerant and dimethyl formamide (DMF) as the absorbent were studied. In general, only a 60/sup 0/F to 100/sup 0/F temperature drop would be effectively used for refrigeration leaving the remainder of the allowable temperature drop available for other use. The economic evaluation of the geothermal system installed in a food processing plant required the comparison of several principal alternatives. These alternatives were evaluated for three different food processing plants located at their optimum geothermal site: a forzen potato product processing plant located at Raft River, Idaho; a freeze-dried product plant located at Sespe Hot Springs, California; a beef slaughter operation located in the Imperial Valley of California. (JGB)

Contemporary food technology and its impact on cuisine.

Science.gov (United States)

Lupien, John R; Lin, Ding Xiao

2004-01-01

This article contains a general review of current food technologies and their effect on the quality and safety of foods. The uses of these technologies in the context of current and projected world population, urbanization prevention of food losses, preservation and trade of foods, domestically and internationally are briefly reviewed. Technologies discussed are related to food storage, refrigeration, frozen foods, milling and baking, canning, pickling, extrusion processes, fermentation, and to foods and food ingredients such as fruits and vegetables, animal products, fat and oils, canned products, and food additives.

48 CFR 852.246-72 - Frozen processed foods.

Science.gov (United States)

2010-10-01

... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed Foods...

48 CFR 846.302-72 - Frozen processed foods.

Science.gov (United States)

2010-10-01

... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts for...

Food irradiation and sterilization

Science.gov (United States)

Josephson, Edward S.

Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25-70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning is achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70-80°C (bacon to 53°C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40°C to -20°C). Radappertozed foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for "wholesomeness" (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effecys of radappertization on the "wholesomeness" characteristics of these foods.

Food irradiation and sterilization

International Nuclear Information System (INIS)

Josephson, E.S.

1981-01-01

Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25 to 70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning in achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70 to 80 0 C (bacon to 53 0 C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurrence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40 0 C to -20 0 C). Radappertized foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for 'wholesomeness' (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effects of radappertization on the 'wholesomeness' characteristics of these foods. (author)

Analysis of energy saving performance for household refrigerator with thermal storage of condenser and evaporator

International Nuclear Information System (INIS)

Cheng, Wen-long; Ding, Miao; Yuan, Xu-dong; Han, Bing-Chuan

2017-01-01

Highlights: • A novel refrigerator with both HSC and CSE is proposed. • The operational characteristics of novel refrigerator is analyzed. • The comparison of CSE, HSC and DES refrigerators is analyzed. • DES refrigerator has a largest off-time to on-time ratio of 4.3. • DES refrigerator has the best electrical energy saving performance (32%). - Abstract: The heat transfer performances of evaporators and condensers significantly affect the efficiency of household refrigerators. For enhancing heat transfer of the condensers and evaporators, a novel dual energy storage (DES) refrigerator with both heat storage condenser (HSC) and cold storage evaporator (CSE) is proposed. The performance comparison of three kinds of energy storage refrigerators: HSC refrigerator, CSE refrigerator and DES refrigerator is analyzed by establishing dynamic simulation models. According to the simulation results, the DES refrigerator combines the advantage of HSC refrigerator and CSE refrigerator, it has more balanced operational cycle and higher evaporation pressure and temperature. The DES refrigerator shows a best energy saving performance among the three energy storage refrigerators with largest off-time to on-time ratio of 4.3 and the electrical consumption saving can reach 32%, which is greater than the sum (28%) of the other two kinds of energy storage refrigerators.

Quality loss assessment in fish-based ready-to-eat foods during refrigerated storage

Directory of Open Access Journals (Sweden)

Pourashouri, P.

2013-03-01

Full Text Available The present research addresses the quality loss in two different ready-to-eat (RTE seafoods. With this aim, chemical and microbiological parameters were measured in tuna lasagne (TL and hake roe foods which were refrigerated (4°C for up to 35 and 71 days, respectively. Both foods showed a significant lipid oxidation (peroxide and interaction compound formation development with storage time, which was especially marked in the case of the TL product, which also underwent an important lipid hydrolysis development. Both RTE products showed a low microbial development, no matter how much time had elapsed since the expiration dates; thus, low total viable count scores and volatile amine formation were attained while the presence of pathogen microorganisms was not detected. In view of the current increasing consumer demand for high quality refrigerated foods, the assessment of lipid damage related to nutritional and sensory values is recommended when fish-based RTE products are encountered.

Se estudió la pérdida de calidad de dos productos marinos elaborados (lasaña de atún, TL; huevas de merluza conservados en refrigeración (4 °C durante 35 y 71 días, respectivamente. Ambos alimentos mostraron un desarrollo importante de la oxidación lipídica (formación de peróxidos y compuestos de interacción durante el periodo de conservación, siendo mayor en el caso de TL; asimismo, el producto TL experimentó un importante desarrollo de hidrólisis lipídica. Sin embargo, ambos alimentos experimentaron un desarrollo bajo en microorganismos mesófilos y aminas volátiles; por otra parte, no maniferstaron presencia de microorganismos patógenos a lo largo del periodo de conservación, a pesar de sobrepasar el tiempo de caducidad. De acuerdo con la creciente demanda de nuevas preparaciones de alimentos refrigerados de calidad alta, se recomienda el estudio de las alteraciones lipídicas en elaboraciones basadas en alimentos de origen marino

Shuttle Kit Freezer Refrigeration Unit Conceptual Design

Science.gov (United States)

Copeland, R. J.

1975-01-01

The refrigerated food/medical sample storage compartment as a kit to the space shuttle orbiter is examined. To maintain the -10 F in the freezer kit, an active refrigeration unit is required, and an air cooled Stirling Cycle refrigerator was selected. The freezer kit contains two subsystems, the refrigeration unit, and the storage volume. The freezer must provide two basic capabilities in one unit. One requirement is to store 215 lbs of food which is consumed in a 30-day period by 7 people. The other requirement is to store 128.3 lbs of medical samples consisting of both urine and feces. The unit can be mounted on the lower deck of the shuttle cabin, and will occupy four standard payload module compartments on the forward bulkhead. The freezer contains four storage compartments.

Detection of irradiated meat, fish and their products by measuring 2-alkylcyclobutanones levels after frozen storage

International Nuclear Information System (INIS)

Obana, H.; Furuta, M.; Tanaka, Y.

2007-01-01

2-Alkylcyclobutanones, such as 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone, were analyzed to assess the irradiation history of irradiated meats or fish, and cooked foods with irradiated ingredients, which had been stored frozen for up to one year. The purpose of the study was to show that irradiated meats could be detected even after having been stored in the distribution system. 2-Alkylcyclobutanones showed a small decrease in irradiated raw meats that had been stored frozen for one year. Cooked foods, such as pancake and fried chicken made with irradiated eggs and chicken, respectively, contained detectable levels of 2-alkylcyclobutanones after storage frozen for one year. The 2-alkylcyclobutanones became undetectable in highly dried samples, such as feed for lab animals, during the same period

Assessment of frozen storage duration effect on quality characteristics of various horse muscles

Directory of Open Access Journals (Sweden)

Pil Nam Seong

2017-12-01

Full Text Available Objective The study aimed at assessing the effects of frozen storage duration on quality characteristics, lipid oxidation and sensory quality of various horse muscles. Methods Five representative muscles: longissimus dorsi (LD, gluteus medius (GM, semimembranosus (SM, biceps femoris (BF, and triceps brachii (TB at 24 h post-mortem obtained from 28-mo-old Jeju female breed horses (n = 8 were used in the present investigation. The muscles were vacuum-packaged and frozen at −20°C for 120, 240, and 360 days. All the samples were analyzed for thawing and cooking losses, pH, Warner–Bratzler shear forces (WBSF, color traits, total volatile basic nitrogen (TVBN, thiobarbituric acid reactive substances (TBARS and sensory traits. The muscle samples analyzed on day 0 of frozen storage (fresh, non-frozen were used for comparison. Results Results revealed that thawing and cooking losses significantly (p<0.05 increased in all the muscles after 120 days and then remained unchanged up to 360 days of frozen storage. The TBARS and TVBN contents significantly increased as increasing frozen storage time up to 360 days (p<0.05. While, significant decreases in WBSF values were observed for all the muscles with increased frozen storage time (p<0.05. Frozen storage variously affected the color traits of the muscles for instance; the redness of LD, GM, and BF muscles showed a decreasing tendency during frozen storage while it was not changed in TB and SM muscles. Furthermore, the frozen storage did not produce detrimental effects on sensory quality as it did not cause flavor and juiciness defects whereas it partially improved the tenderness of all the muscles studied. Conclusion Based on the results obtained from our work, it is concluded that frozen storage could be applied to increase the long-term shelf life of horsemeat while still retaining its sensory quality.

Enhancement of refrigerated storage of Elasmobranchs by gamma irradiation

International Nuclear Information System (INIS)

Ghadi, S.V.; Lewis, N.F.

1976-01-01

Elasmobranch fish varieties including shark, ray and skate fish, are very susceptible to microbial spoilage because of high levels of urea in their muscle, giving rise to rapid formation of copious quantities of ammonia. Steaming of fish filleta prior to processing has been found to reduce the urea content thereby leading to better odour and flavour retention of the product. However, steaming of Elasmobranch fish fillets results in only a marginal increase in refrigerated storage. Gamma irradiation doses in the range 100-500 krad did not appreciably extend the refrigerated storage Elasmobranchs. However, steaming for five minutes followed by gamma irradiation exposure (100-250 krad) was found to give a 4-5 fold enhancement in the refrigerated storage life of these fish. Representative samples of fish given different treatments were examined at regular intervals during storage at 0-2 degC for sensory evaluation, total bacterial count and chemical freshness indices. (author)

A review of emerging technologies for food refrigeration applications

International Nuclear Information System (INIS)

Tassou, S.A.; Lewis, J.S.; Ge, Y.T.; Hadawey, A.; Chaer, I.

2010-01-01

Refrigeration has become an essential part of the food chain. It is used in all stages of the chain, from food processing, to distribution, retail and final consumption in the home. The food industry employs both chilling and freezing processes where the food is cooled from ambient to temperatures above 0 deg. C in the former and between -18 deg. C and -35 deg. C in the latter to slow the physical, microbiological and chemical activities that cause deterioration in foods. In these processes mechanical refrigeration technologies are invariably employed that contribute significantly to the environmental impacts of the food sector both through direct and indirect greenhouse gas emissions. To reduce these emissions, research and development worldwide is aimed at both improving the performance of conventional systems and the development of new refrigeration technologies of potentially much lower environmental impacts. This paper provides a brief review of both current state of the art technologies and emerging refrigeration technologies that have the potential to reduce the environmental impacts of refrigeration in the food industry. The paper also highlights research and development needs to accelerate the development and adoption of these technologies by the food sector.

Indirect refrigeration systems with natural refrigerants

DEFF Research Database (Denmark)

Knudsen, Hans Jørgen Høgaard; Christensen, Kim Gardø; Jensen, Per Henrik

1998-01-01

Heat transfer for boiling and condensing carbon dioxide has been investigated.Heat transfer for carbon dioxide evaporating inside pipe has been measured and compared with Shah's correlation. The measured heat transfer coefficient is much higher than the value determined with the correlation.A shell......-and-tube heat exchanger with carbon dioxide on the shell side and flow ice inside the tubes has been used to investigate the heat transfer for condensing carbon dioxide.At leats is mentioned results obtained with a frozen food display case using carbone dioxide as refrigerant....

Experimental Results of Integrated Refrigeration and Storage System Testing

Science.gov (United States)

Notardonato, W. U.; Johnson, W. L.; Jumper, K.

2009-01-01

Launch operations engineers at the Kennedy Space Center have identified an Integrated Refrigeration and Storage system as a promising technology to reduce launch costs and enable advanced cryogenic operations. This system uses a close cycle Brayton refrigerator to remove energy from the stored cryogenic propellant. This allows for the potential of a zero loss storage and transfer system, as well and control of the state of the propellant through densification or re-liquefaction. However, the behavior of the fluid in this type of system is different than typical cryogenic behavior, and there will be a learning curve associated with its use. A 400 liter research cryostat has been designed, fabricated and delivered to KSC to test the thermo fluid behavior of liquid oxygen as energy is removed from the cryogen by a simulated DC cycle cryocooler. Results of the initial testing phase focusing on heat exchanger characterization and zero loss storage operations using liquid oxygen are presented in this paper. Future plans for testing of oxygen densification tests and oxygen liquefaction tests will also be discussed. KEYWORDS: Liquid Oxygen, Refrigeration, Storage

Free polyunsaturated fatty acids cause taste deterioration of salmon during frozen storage

DEFF Research Database (Denmark)

Refsgaard, Hanne; Brockhoff, P.M.B.; Jensen, Benny

2000-01-01

Increased intensity of train oil taste, bitterness, and metal taste are the most pronounced sensory changes during frozen storage of salmon (Refsgaard, H. H. F.; Brockhoff, P. B.; Jensen, B. Sensory and Chemical Changes in Farmed Atlantic Salmon (Salmo salar) during Frozen Storage. J. Agric. Food...... Chem. 1998a, 46, 3473-3479). Addition of each of the unsaturated fatty acids: palmitoleic acid (16:1, n - 7), linoleic acid (C18:2, it - 6), eicosapentaenoic acid (EPA; C20:5, it - 3) and docosahexaenoic acid (DHA; C22:6, n. - 3) to fresh minced salmon changed the sensory perception and increased...... the intensity of train oil taste, bitterness, and metal taste. The added level of each fatty acid (similar to 1 mg/g salmon meat) was equivalent to the concentration of the fatty acids determined in salmon stored as fillet at -10 degrees C for 6 months. The effect of addition of the fatty acids on the intensity...

Refrigerated display cabinets; Butikskyla

Energy Technology Data Exchange (ETDEWEB)

Fahlen, Per

2000-07-01

This report summarizes experience from SP research and assignments regarding refrigerated transport and storage of food, mainly in the retail sector. It presents the fundamentals of heat and mass transfer in display cabinets with special focus on indirect systems and secondary refrigerants. Moreover, the report includes a brief account of basic food hygiene and the related regulations. The material has been compiled for educational purposes in the Masters program at Chalmers Technical University.

Materials used in refrigerated storage system

Energy Technology Data Exchange (ETDEWEB)

Abakians, H

1970-09-01

Applications of cryogenic technology have increased at a phenomenal rate during the past decade. With the installation of a number of refrigerated storage tanks in Iran, e.g., LPG storage at Bandar Mah Shahr and Kharg Is., and ammonia storage at Bandar Shahpour, it is appropriate to review the materials used in constructing low temperature storage systems. In order to have an economical fully refrigerated storage installation without assuming the risk of brittle fracture, appropriate notch-tough material should be selected for the important and highly stressed components. In general, the lower the operating temperature, the more expensive is the material to be used. Hence, care should be taken to select the required material in such a manner that it will be suitable for the operating temperature and not lower. The most economical materials for low temperatures are steels. Ordinary carbon steel can be used down to -20$F and the Killed carbon steel down to -50$F. Nickel steels (2 1/4%) can be used down to -75$ to 100$F, Nickel steels (3 1/2%) down to -150$F, and 9% nickel steels down to 1,320$F. Stainless and aluminum alloys can be used down to -423$F. Tabular data give some commonly used materials in low temperature and cryogenic services with their lowest allowable temperature, tensile strength, and relative cost.

Retail Food Refrigeration and the Phaseout of HCFC-22

Science.gov (United States)

Provides information on the HCFC phaseout that is relevant to food retailers, including alternatives to the use of HCFC-22 in retail food refrigeration, other refrigerant regulations, and resources for more information.

Toxigenic penicillia spoiling frozen chicken nuggets

DEFF Research Database (Denmark)

Wigmann, Evelin Francine; Saccomori, Fernanda; Bernardi, Angelica Olivier

2015-01-01

Frozen chicken nuggets are classified as pre-prepared frozen meals. These products are convenient to consumers as they are easy to prepare and allow for long storage by freezing. Over the years, spoilage of frozen food products caused by fungi has been a continual problem for the food industry...... of filamentous fungi involved in the spoilage of frozen chicken nuggets and determine their ability to produce mycotoxins under laboratorial conditions. A total of 7 samples of frozen chicken nuggets were analyzed by dilution plating in potato dextrose agar (PDA). These products had been returned by customers...

Fuzzy Control of Cold Storage Refrigeration System with Dynamic Coupling Compensation

Directory of Open Access Journals (Sweden)

Xiliang Ma

2018-01-01

Full Text Available Cold storage refrigeration systems possess the characteristics of multiple input and output and strong coupling, which brings challenges to the optimize control. To reduce the adverse effects of the coupling and improve the overall control performance of cold storage refrigeration systems, a control strategy with dynamic coupling compensation was studied. First, dynamic model of a cold storage refrigeration system was established based on the requirements of the control system. At the same time, the coupling between the components was studied. Second, to reduce the adverse effects of the coupling, a fuzzy controller with dynamic coupling compensation was designed. As for the fuzzy controller, a self-tuning fuzzy controller was served as the primary controller, and an adaptive neural network was adopted to compensate the dynamic coupling. Finally, the proposed control strategy was employed to the cold storage refrigeration system, and simulations were carried out in the condition of start-up, variable load, and variable degree of superheat, respectively. The simulation results verify the effectiveness of the fuzzy control method with dynamic coupling compensation.

Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage

Directory of Open Access Journals (Sweden)

Marco Antonio Trindade

2013-09-01

Full Text Available Lamb meat has been commercialized in Brazil almost exclusively as a frozen product due to the longer shelf life provided by freezing when compared to refrigeration. However, as a result of the current trend of increased demand for convenience products, a need has emerged for further studies to facilitate the marketing of refrigerated lamb cuts. The aim of the present study was to evaluate the contribution of active packaging technology in extending the shelf life of lamb loins (Longissimus lumborum stored under refrigeration (1±1 ° C when compared to the traditional vacuum packaging. For this purpose, two kinds of sachets were employed: oxygen scavenger sachet and oxygen scavenger/carbon dioxide emitter sachet. Experiments were conducted in three treatments: 1 Vacuum (Control, 2 Vacuum + oxygen scavenger sachet and 3 Vacuum + oxygen scavenger/carbon dioxide emitter sachet. Microbiological (counts of anaerobic psychrotrophs, coliform at 45 ° C, coagulase-positive staphylococci, Salmonella and lactic acid bacteria and physical-chemical (thiobarbituric acid reactive substances, objective color, pH value, water loss from cooking and shear force analyses were carried out weekly for a total storage period of 28 days. The experiment was performed three times for all treatments. Results showed that the lamb meat remained stable with respect to the majority of the evaluated physical and chemical indexes and remained within the standards established by Brazilian legislation for pathogenic microorganisms throughout the storage period in all three packaging systems. However, all treatments presented elevated counts of anaerobic psychrotrophic microorganisms and lactic acid bacteria, reaching values above 10(7 CFU/g at 28 days of storage. Thus, under the conditions tested, neither the oxygen scavenger sachet nor the dual function sachet (oxygen scavenger/carbon dioxide emitter were able to extend the shelf life of refrigerated lamb loin when added to this

Data-Driven Control of Refrigeration System

DEFF Research Database (Denmark)

Vinther, Kasper

Refrigeration is used in a wide range of applications, e.g., for storage of food at low temperatures to prolong shelf life and in air conditioning for occupancy comfort. The main focus of this thesis is control of supermarket refrigeration systems. This market is very competitive and it is import......Refrigeration is used in a wide range of applications, e.g., for storage of food at low temperatures to prolong shelf life and in air conditioning for occupancy comfort. The main focus of this thesis is control of supermarket refrigeration systems. This market is very competitive...... traditionally are a pressure and a temperature sensor. In this thesis, a novel maximum slope-seeking (MSS) control method is developed. This has resulted in a control implementation, which successfully has been able to control the evaporator superheat in four widely different refrigeration system test...... problems. The method utilizes the qualitative nonlinearity in the system and harmonic analysis of a perturbation signal to reach an unknown, but suitable, operating point. Another important control task in refrigeration systems is to maintain the temperature of the refrigerated space or foodstuff within...

ESTABILIDADE DE ÁCIDO ASCÓRBICO EM PSEUDOFRUTOS DE CAJU-DO-CERRADO REFRIGERADOS E CONGELADOS STABILITY OF ASCORBIC ACID IN REFRIGERATED AND FROZEN CERRADO CASHEW APPLE

Directory of Open Access Journals (Sweden)

Jeanne Oliveira

2007-09-01

Full Text Available

O trabalho teve por objetivo determinar a estabilidade da vitamina C em pseudofruto de caju-do-cerrado, refrigerado e congelado, em diferentes tempos de armazenamento e embalagens. Os pseudofrutos foram provenientes de dois locais (lotes 1 e 2, tendo sido acondicionados em embalagens de polietileno opacas e transparentes. O lote 1 foi subdivido em duas porções, sendo que uma porção foi refrigerada (4°C e a outra congelada em freezer (-18°C, ambas armazenadas durante trinta dias. O lote 2 foi congelado em freezer (-18°C por noventa dias. Os pseudofrutos foram submetidos às análises de pH, acidez titulável, umidade, sólidos solúveis e ácido ascórbico. Constatou-se aumento dos teores de umidade e pH, e redução de sólidos solúveis, acidez titulável e ácido ascórbico, após trinta dias de refrigeração em relação a pseudofrutos in natura. O conteúdo de ácido ascórbico aumentou nos pseudofrutos congelados do lote 1, nas últimas semanas, e a embalagem opaca foi mais eficiente na preservação da vitamina C. Após noventa dias de congelamento de pseudofrutos (lote 2, houve uma redução superior a 60% no teor de ácido ascórbico. O congelamento foi considerado mais eficiente como método de conservação de ácido ascórbico em comparação à refrigeração. Embalagens opacas e transparentes não afetaram a conservação de ácido ascórbico, exceto para o congelamento até trinta dias.

PALAVRAS-CHAVE: Vitamina C; caju; Anacardium; acondicionamento; congelamento; resfriamento.

The stability of vitamin C was determined in refrigerated and frozen cerrado cashew apple over different storage times and with different types of packing. Cerrado cashew apple from two different regions were divided into lots (lot 1 and lot 2 and the samples were put

Impact of food processing and storage conditions on nitrate content in canned vegetable-based infant foods.

Science.gov (United States)

Tamme, T; Reinik, M; Roasto, M; Meremäe, K; Kiis, A

2009-08-01

The nitrate and nitrite contents were determined in canned vegetable-based infant foods of five varieties. Furthermore, changes in nitrate content during industrial processing were studied. Samples were taken from raw materials, homogenized mixtures, and final products after sterilization, and then analyzed for nitrate and nitrite content by high-pressure liquid chromatography. Processing steps preceding heat treatment, such as vegetable peeling and washing, decreased the nitrate concentrations in the range of 17 to 52%. During processing, the nitrate content in canned infant foods decreased 39 to 50%, compared with nitrate concentration in the raw-vegetable mixture. The final nitrate concentration in infant foods depends mainly on the initial nitrate content of the raw-vegetable mixture. The effect of storage time (24 and 48 h) and temperature (4 to 6 degrees C and 20 to 22 degrees C) on nitrate and nitrite content in opened canned infant-food samples was studied. After 24 h of storage at refrigerated and room temperatures, the mean nitrate content increased on average by 7 and 13%, and after 48 h of storage by 15 and 29%, respectively. The nitrite content in all analyzed samples was below the quantification limit. Storage requirements of industrial manufacturers must be followed strictly. Opened can foods, stored under refrigerated conditions, have to be consumed within 2 days, as recommended by manufacturers. The infant-food producers must pay more attention to the quality of raw materials. Nitrate content analyses should be added as compulsory tests to the quality assurance programs.

Microparticles variability in fresh frozen plasma: preparation protocol and storage time effects.

Science.gov (United States)

Kriebardis, Anastasios G; Antonelou, Marianna H; Georgatzakou, Hara T; Tzounakas, Vassilis L; Stamoulis, Konstantinos E; Papassideri, Issidora S

2016-05-01

Extracellular vesicles or microparticles exhibiting procoagulant and thrombogenic activity may contribute to the haemostatic potential of fresh frozen plasma. Fresh frozen plasma was prepared from platelet-rich plasma at 20 °C (Group-1 donors) or directly from whole blood at 4 °C (Group-2 donors). Each unit was aseptically divided into three parts, stored frozen for specific periods of time, and analysed by flow cytometry for procoagulant activity immediately after thaw or following post-thaw storage for 24 h at 4 °C. Donors' haematologic, biochemical and life-style profiles as well as circulating microparticles were analysed in parallel. Circulating microparticles exhibited a considerable interdonor but not intergroup variation. Fresh frozen plasma units were enriched in microparticles compared to plasma in vivo. Duration of storage significantly affected platelet- and red cell-derived microparticles. Fresh frozen plasma prepared directly from whole blood contained more residual platelets and more platelet-derived microparticles compared to fresh frozen plasma prepared from platelet-rich plasma. Consequently, there was a statistically significant difference in total, platelet- and red cell-derived microparticles between the two preparation protocols over storage time in the freezer. Preservation of the thawed units for 24 h at 4 °C did not significantly alter microparticle accumulation. Microparticle accumulation and anti-oxidant capacity of fresh frozen plasma was positively or negatively correlated, respectively, with the level of circulating microparticles in individual donors. The preparation protocol and the duration of storage in the freezer, independently and in combination, influenced the accumulation of microparticles in fresh frozen plasma units. In contrast, storage of thawed units for 24 h at 4 °C had no significant effect on the concentration of microparticles.

Effects of Extended Freezer Storage on the Integrity of Human Milk.

Science.gov (United States)

Ahrabi, Ali Faraghi; Handa, Deepali; Codipilly, Champa N; Shah, Syed; Williams, Janet E; McGuire, Mark A; Potak, Debra; Aharon, Grace Golda; Schanler, Richard J

2016-10-01

To examine the integrity (pH, bacterial counts, host defense factors, nutrient contents, and osmolality) of freshly expressed and previously refrigerated human milk subjected to long-term freezer storage. Mothers donated 100 mL of freshly expressed milk. Samples were divided into baseline, storage at -20°C (fresh frozen) for 1, 3, 6, and 9 months, and prior storage at +4°C for 72 hours (refrigerated frozen) before storage at -20°C for 1 to 9 months. Samples were analyzed for pH, total bacterial colony count, gram-positive and gram-negative colony counts, and concentrations of total protein, fat, nonesterified fatty acids, lactoferrin, secretory IgA, and osmolality. Milk pH, total bacterial colony count, and Gram-positive colony counts decreased significantly with freezer storage (P negative colony count decreased significantly over time (P human milk for 9 months at -20°C is associated with decreasing pH and bacterial counts, but preservation of key macronutrients and immunoactive components, with or without prior refrigeration for 72 hours. These data support current guidelines for freezer storage of human milk for up to 9 months for both freshly expressed and refrigerated milk. Copyright © 2016 Elsevier Inc. All rights reserved.

Bio-mass stimulated absorption refrigerator for food storage in Papua New Guinea

Energy Technology Data Exchange (ETDEWEB)

Uppal, A.H.; Komuna, K.K. (University of Technology, Papua (New Guinea). Dept. of Mechanical Engineering)

1992-01-01

A medium capacity (140 litre) water-ammonia absorption refrigerator, thermally stimulated by a charcoal-stove is being developed to store food in remote locations and island communities of Papua New Guinea. The paper describes a prototype charcoal or biomass-stove thermal refrigerator in which the absorption cycle and thermo-syphonic cycle of a heating liquid has been coupled in a novel and straight forward approach. The system consisted of a heat-exchanger, in the form of a jacket surrounding the generator tube of a water-ammonia absorption cycle refrigerator, and was connected in a close-pipe work loop to a heat exchanger placed in a charcoal-stove. A heat-transfer oil flowed due to thermo-syphonic forces between the heat exchanger and the jacket. According to initial tests it took 4 hours for the system to warm up, and took another 7 hours for water in the freezer cabinet to approach 0{sup o}C from an initial 25{sup o}C. The cooling capacity of the evaporator was roughly 70% of the cooling capacity of the original system with electric heating. For a twelve hour test the stove consumed 2.5 kg of charcoal with an air port opening between 3 to 5 millimeters. Preliminary estimates indicate that the described prototype absorption unit stimulated by the wood/coconut husk stove (rather than electricity/kerosene), when manufactured commercially will cost less than US 1500 dollars at 1991 prices. (Author).

Chemical Changes of Short-Bodied Mackerel (Rastrelliger Brachysoma) Muscle at Chilled and Frozen Storage

International Nuclear Information System (INIS)

Emilia Azrina Mohd Bakri; Norizzah Abd Rashid; Seng, C.C.; Anida Yusoff; Fazilah Fazilin Juhari

2016-01-01

This study was carried out to evaluate the chemical changes in short-bodied mackerel during chilled (4 degree Celcius) and frozen (-18 degree Celicus) storage for 18 days. The chemical changes were monitored at three days interval using Peroxide Value (PV), Thiobarbituric Acid (TBA), Total Volatile Base Nitrogen (TVBN) and Trimethylamine (TMA) tests. The PV of both chilled and frozen mackerel significantly increased (p<0.05) with storage time and the rate was significantly higher in chilled than frozen mackerel. Based on the results, the chilled and frozen mackerel started to become rancid at day 15 and day 18, respectively. Similar trend was observed for TBA value, where the malonaldehyde content significantly increased (p<0.05) for both chilled and frozen mackerel with storage time, and the rate of increase was higher in chilled than frozen mackerel. The TVBN and TMA of chilled mackerel increased significantly during storage time, but the values declined in frozen mackerel which might be due to inhibitory effects of freezing on the bacterial activities and hence avoid accumulation of TMA. Based on the chemical analyses, chilled mackerel spoiled rapidly compared to frozen mackerel. (author)

Cryogenic freezing of fresh date fruits for quality preservation during frozen storage

Directory of Open Access Journals (Sweden)

Abdullah Alhamdan

2018-01-01

Full Text Available Fresh date fruits, especially Barhi cultivar, are favored and widely consumed at the Khalal maturity stage (first color edible stage. These fruits are seasonal and perishable and there is a need for extending their shelf life. This study evaluates two different freezing methods, namely cryogenic freezing using liquid nitrogen and conventional deep freezing on preserving the quality and stability of date fruits (cv. Barhi at Khalal maturity stage. Fresh date fruits (cv. Barhi at Khalal stage were frozen utilizing the two methods. The produced frozen dates were stored under frozen storage conditions for nine months (at −20 °C and −40 °C for the conventional and cryogenic freezing, respectively. Color values, textural properties (hardness, elasticity, chewiness and resilience, and nutrition attributes (enzymes and sugars for fresh dates before freezing and for the frozen dates were measured every three months during the frozen storage. Color values of the frozen dates were affected by the freezing method and the frozen storage period. There are substantial differences in the quality of the frozen fruits in favor of cryogenic freezing compared to the conventional slow freezing. The results revealed a large disparity between the times of freezing of the two methods. The freezing time accounted to 10 min in the cryogenic freezing method, whereas it was 1800 min for the conventional slow freezing system.

Mathematical modelling of thermal storage systems for the food industry

Energy Technology Data Exchange (ETDEWEB)

Lopez, A.; Lacarra, G. [Universidad Publica de Navarra Campus Arrosadia, Pamplona (Spain). Area de Tecnologia de Alimentos

1999-07-01

Dynamic mathematical models of two thermal storage systems used in the food industry to produce chilled water are presented; an ice-bank system and a holding tank system. The variability of the refrigeration demand with time was taken into account in the model. A zoned approach using mass and energy balances was applied. Heat transfer phenomena in the evaporator were modelled using empirical correlations. The experimental validation of the mathematical models on an ice-bank system at pilot plant scale, and a centralized refrigeration system with a holding tank in a winery, showed accurate prediction. Simple models are adequate to predict the dynamic behaviour of these refrigeration systems under variable heat loads. (Author)

Extending the Refrigerated Storage of Red Blood Cells

National Research Council Canada - National Science Library

Bitensky, Mark

2004-01-01

Oxygen removal increases shelf-life and quality of refrigerated blood. The shelf life of our blood has been prolonged to a minimum of 12 weeks with survival equal to or greater than that of conventional 6 week storage...

48 CFR 870.111-5 - Frozen processed food products.

Science.gov (United States)

2010-10-01

... products. (3) Frozen bakery products. (b) All procured frozen processed food products that contain meat... frozen bakery products that ship products in interstate commerce are required to comply with the Federal... products. 870.111-5 Section 870.111-5 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS...

Experimental Investigation on an Absorption Refrigerator Driven by Solar Cells

Directory of Open Access Journals (Sweden)

Zi-Jie Chien

2013-01-01

Full Text Available This experiment is to study an absorption refrigerator driven by solar cells. Hand-held or carried in vehicle can be powered by solar energy in places without power. In the evenings or rainy days, it is powered by storage battery, and it can be directly powered by alternating current (AC power supply if available, and the storage battery can be charged full as a backup supply. The proposed system was tested by the alternation of solar irradiance 550 to 700 W/m2 as solar energy and 500ml ambient temperature water as cooling load. After 160 minutes, the proposal refrigerator can maintain the temperature at 5–8°C, and the coefficient of performance (COP of NH3-H2O absorption refrigeration system is about 0.25. Therefore, this system can be expected to be used in remote areas for refrigeration of food and beverages in outdoor activities in remote and desert areas or long-distance road transportation of food or low temperature refrigeration of vaccine to avoid the deterioration of the food or the vaccines.

Calculation of thermal conductivity of frozen food

International Nuclear Information System (INIS)

Orrego A, Carlos E.

1998-01-01

A simple model is presented for the presage of the thermal conductivities of frozen foods that combines different authors' proposals. For varied materials on those that there is available information of the modification of this property with the temperature in frozen systems, the comparison of the dear and empiric values is made to evaluate these predictions

Modelling and validation of robust partial thawing of frozen convenience foods during distribution in the cold chain

DEFF Research Database (Denmark)

Adler-Nissen, Jens; Zammit, Gine Ørnholt

2011-01-01

with small blocks of a frozen model food (23 pct. Tylose® gel) and quipped with temperature loggers were distributed by trucks operating in the cold chain. In addition, controlled storage and temperature abuse experiments were conducted. To predict the product temperature–time relationship we developed a new...... frozen even after two days or more of distribution at +5oC, and that the temperatures inside the product and in the middle of the box were quite stable against the normal oscillations of the ambient temperature in the cold chain. The product temperature was also robust against temperature abuse......In collaboration with two commercial distributors we have tested a new concept for distribution, where convenience products for the food service industry are prepared, frozen and packed in cardboard boxes, but distributed in the chill chain at +5°C instead of in the frost chain. This will lead...

Integrated Refrigeration and Storage for Advanced Liquid Hydrogen Operations

Science.gov (United States)

Swanger, A. M.; Notardonato, W. U.; Johnson, W. L.; Tomsik, T. M.

2016-01-01

NASA has used liquefied hydrogen (LH2) on a large scale since the beginning of the space program as fuel for the Centaur and Apollo upper stages, and more recently to feed the three space shuttle main engines. The LH2 systems currently in place at the Kennedy Space Center (KSC) launch pads are aging and inefficient compared to the state-of-the-art. Therefore, the need exists to explore advanced technologies and operations that can drive commodity costs down, and provide increased capabilities. The Ground Operations Demonstration Unit for Liquid Hydrogen (GODU-LH2) was developed at KSC to pursue these goals by demonstrating active thermal control of the propellant state by direct removal of heat using a cryocooler. The project has multiple objectives including zero loss storage and transfer, liquefaction of gaseous hydrogen, and densification of liquid hydrogen. The key technology challenge was efficiently integrating the cryogenic refrigerator into the LH2 storage tank. A Linde LR1620 Brayton cycle refrigerator is used to produce up to 900W cooling at 20K, circulating approximately 22 g/s gaseous helium through the hydrogen via approximately 300 m of heat exchanger tubing. The GODU-LH2 system is fully operational, and is currently under test. This paper will discuss the design features of the refrigerator and storage system, as well as the current test results.

Advanced Supermarket Refrigeration/Heat Recovery Systems. Country Report, Denmark

DEFF Research Database (Denmark)

Knudsen, Hans-Jørgen Høgaard; Christensen, K. G.

Annex 26 is the first international project under the IEA Heat Pump Programme that links refrigeration and heat pump technology. Recovering heat from advanced supermarket refrigeration systems for space and water heating seems obvious and is beneficial for owners and operators. Because the great...... number of supermarkets that offer frozen and chilled food and further growth of this sector may be expected, the amount of energy used for refrigeration is enormous and will likely increase in the near future. Annex 26 analysed several advanced supermarket refrigeration systems and came to remarkable...... conclusions as far energy conservation and TEWI reduction is concerned. The conclusion justify that advanced supermarket systems with heat recovery should receive great attention and support. And there is still further research needed in several areas. The Annex also included a thorough system analyses...

Impact of Refrigerated Storage on Quality of Oil from Freshwater Jarko (Wallago attu Fish.

Directory of Open Access Journals (Sweden)

Nusrat N. Memon

2010-12-01

Full Text Available The effect of refrigerated storage on the quality of freshwater fish oil Jarko (Wallago attu was evaluated by measuring fatty acid profile, free fatty acids (FFA, peroxide value (PV, acid value (AV, sponification value (SV, iodine value (IV and poylene index (PI up to the time period of 120 days. After 120 days storage, mono unsaturated fatty acids (MUFA and polyunsaturated fatty acids (PUFA contents were decreased by 24.89% and 33.70%, respectively. While, saturated fatty acids (SFA content was found to be increased by 26.82%, against the actual value. The change in polyunsaturated fatty acids during refrigerated storage was measured by the PI value. The PI decreased during storage due to lipid oxidation, but remained nearly constant after 90th day of storage. The results of PV, AV and FFA demonstrates that Wallago attu fish oil remained acceptable for consumption for 60 days but eventually exceeded the recommended values after 60 days of refrigerated storage.

Review: The procurement, storage and quality assurance of frozen blood and tissue biospecimens

Directory of Open Access Journals (Sweden)

Manoj S. Charde

2014-05-01

Full Text Available The preserved frozen biospecimens are ideal for evaluating the genome, transcriptome, and proteome. Here we present a current overview of experimental data regarding procurement, storage, and quality assurance that can informthe handling of frozen biospecimens. Degradation of frozen biospecimens can be affected by collecting methodology, premortem agonal changes and warm ischemic time during surgery.  Tissue storage at− 80 °C can preserve DNA and protein but RNA show degradation at 5 years, therefore storage at − 150 °C provides significant advantages.  Histologic quality assurance of tissue biospecimens is typically performed at the time of surgery but should also be conducted on the aliquot to be distributed because of tissue heterogeneity.Additional qualityassurance testing should be dictated by the anticipated downstream applications.

Determination of several common disinfection by-products in frozen foods.

Science.gov (United States)

Cardador, Maria Jose; Gallego, Mercedes

2018-01-01

Disinfected water and/or disinfectants are commonly used by the freezing industry in such processes as sanitising, washing, blanching, cooling and transporting the final product. For this reason, disinfection by-products (DBPs) can be expected in frozen foods. This study focused on the presence of DBPs in a wide variety of frozen vegetables, meats and fish. For this purpose, the 14 halogenated DBPs more prevalent in disinfected water were selected (four trihalomethanes, seven haloacetic acids, two haloacetonitriles and trichloronitromethane). Up to seven DBPs were found in vegetables, whereas only four DBPs were present in meats and fish, and at lower concentrations, since their contact with disinfected water is lower than in frozen vegetables. It is important to emphasise that trichloronitromethane (the most abundant nitrogenous DBP in disinfected water) was found for the first time in foods. Finally, it was concluded that the freezing process can keep the compounds stable longer than other preservation processes (viz. sanitising, canning) and, therefore, frozen foods present higher DBP concentrations than other food categories (minimally processed vegetables, or canned vegetables and meats).

Effect of irradiation on lipid oxidation in eviscerated chicken carcasses during storage

International Nuclear Information System (INIS)

Hassan, I.M.; Hussein, M.F.; Mahmoud, A.A.; Hegazy, R.A.

1988-01-01

Oxidative changes induced in pectoralis major muscle of chicken after irradiation treatments with 0,6,10 and 20 KGy in both non frozen or frozen conditions during subsequent storage were investigated. Ultraviolet (UV) absorption, peroxides and thiobarbituric reactive substances increased in chicken lipids with increasing irradiation doses. These oxidative changes are greater in irradiated refrigerated (4 ± 1°C) than in irradiated frozen (-20°C) chicken lipids during storage. It was found the peroxides and TBA reactive substances do not accumulate as a stable end products of fat oxidation but reach a maximum during storage followed by gradual declining. The UV absorption provides an objective measure of chicken lipids autoxidation suitable for following the progress of autoxidation of irradiated chicken during subsequent non frozen (4 ± 1°C) or frozen (-20°C) storage. The extent of Maillard-like browning was followed in both unirradiated and irradiated samples during storage. All tested objective parameters correlated well with sensory assessment of odour particularly when irradiation dose was increased as well as in frozen samples

Thermodynamic, Environmental and Economic Analyses of Solar Ejector Refrigeration System Application for Cold Storage

Directory of Open Access Journals (Sweden)

İbrahim ÜÇGÜL

2009-02-01

Full Text Available The refrigeration processes have been widely applied for especially in cold storages. In these plants, the systems working with compressed vapour cooling cycles have been used as a classical method. In general, electrical energy is used for compressing in these processes. Although, mainly the electricity itself has no pollution effect on the environment, the fossil fuels that are widely used to produce electricity in the most of the world, affect the nature terribly. In short, these refrigeration plants, because of the source of the electricity pollute the nature indirectly. However, for compression an ejector refrigeration system requires one of the important renewable energy sources with negligible pollution impact on the environment, namely solar energy from a thermal source. Thermodynamical, environmental and economical aspects of the ejector refrigeration system working with solar energy was investigated in this study. As a pilot case, apple cold storage plants widely used in ISPARTA city, which 1/5 th of apple production of TURKEY has been provided from, was chosen. Enviromental and economical advantages of solar ejector refrigeration system application for cold storage dictated by thermodynamic, economic and enviromental analyses in this research.

Control Methods for Energy Management of Refrigeration Systems

DEFF Research Database (Denmark)

Shafiei, Seyed Ehsan

is decreased as the method does not need an explicit model of the system and, at the same time, the desired load following performance is attained. Recent research findings indicate that the refrigeration system commonly employed in food transportation can account for 40% of the total greenhouse gas emissions...... from the corresponding vehicle engines. Finally, the problem of optimization of a hybrid transport refrigeration system is addressed here. The hybrid refrigeration system is made by the integration of conventional refrigeration technology with thermal energy storage devices....

Calculation of the thermal conductivity of frozen foods

International Nuclear Information System (INIS)

Orrego A, C.E.

1998-01-01

A simple model is presented for the presage of the thermal conductivity of frozen foods those combines different authors' proposals. For varied materials on those that there is available information of the modification of this property with the temperature in frozen systems, the comparison of the dear and empiric values is made to evaluate these predictions

Space Station Freedom food management

Science.gov (United States)

Whitehurst, Troy N., Jr.; Bourland, Charles T.

1992-01-01

This paper summarizes the specification requirements for the Space Station Food System, and describes the system that is being designed and developed to meet those requirements. Space Station Freedom will provide a mix of frozen, refrigerated, rehydratable, and shelf stable foods. The crew will pre-select preferred foods from an approved list, to the extent that proper nutrition balance is maintained. A galley with freezers, refrigerators, trash compactor, and combination microwave and convection ovens will improve crew efficiency and productivity during the long Space Station Freedom (SSF) missions.

QUALIY PARAMETERS AND SHELF LIFE OF GAME MEAT DURING FROZEN STORAGE

Directory of Open Access Journals (Sweden)

M. Spaziani

2011-01-01

Full Text Available This study examined the effect of the duration of frozen storage at –20°C on the game meat quality parameters, namely the pH, colour, thawing and cooking losses. The oxidative stability of game meat was evaluated by the production of thiobarbituric acid reactive substances (TBARS. Frozen storage duration did not extensively influence either the quality properties, or the oxidative stability of game meat. Therefore, it was hypothesized that the higher amount of a- tocopherol in the muscles of game compared to pellet-fed animals could be mainly responsible for the lower lipid oxidation and longer shelf life.

Time-Temperature Profiling of United Kingdom Consumers' Domestic Refrigerators.

Science.gov (United States)

Evans, Ellen W; Redmond, Elizabeth C

2016-12-01

Increased consumer demand for convenience and ready-to-eat food, along with changes to consumer food purchase and storage practices, have resulted in an increased reliance on refrigeration to maximize food safety. Previous research suggests that many domestic refrigerators operate at temperatures exceeding recommendations; however, the results of several studies were determined by means of one temperature data point, which, given temperature fluctuation, may not be a true indicator of actual continual operating temperatures. Data detailing actual operating temperatures and the effects of consumer practices on temperatures are limited. This study has collated the time-temperature profiles of domestic refrigerators in consumer kitchens (n = 43) over 6.5 days with concurrent self-reported refrigerator usage. Overall, the findings established a significant difference (P < 0.05) between one-off temperature (the recording of one temperature data point) and mean operating temperature. No refrigerator operated at ≤5.0°C for the entire duration of the study. Mean temperatures exceeding 5.0°C were recorded in the majority (91%) of refrigerators. No significant associations or differences were determined for temperature profiles and demographics, including household size, or refrigerator characteristics (age, type, loading, and location). A positive correlation (P < 0.05) between room temperature and refrigerator temperature was determined. Reported door opening frequency correlated with temperature fluctuation (P < 0.05). Thermometer usage was determined to be infrequent. Cumulatively, research findings have established that the majority of domestic refrigerators in consumer homes operate at potentially unsafe temperatures and that this is influenced by consumer usage. The findings from this study may be utilized to inform the development of shelf-life testing based on realistic domestic storage conditions. Furthermore, the data can inform the development of future

Food irradiation combined with refrigeration in food industrial plants. L'ionisation combinee au froid dans les industries agro-alimentaires

Energy Technology Data Exchange (ETDEWEB)

Boisseau, P. (CEA Centre d' Etudes de Cadarache, 13 - Saint-Paul-lez-Durance (France). Dept. de Physiologie Vegetale et Ecosystemes)

1991-04-01

Food irradiation and refrigeration are both physical treatments used for food preservation. The complementarity of their effects on food is the best reason for their combination. Irradiation is essentially used for disinfestation and refrigeration to protect food against non microbial degradations. Refrigeration and irradiation could be combined for shelf life extension of fresh fruits and vegetables or reduction of microflora in animal products, without loss of quality. Freezing must be combined with ionizing treatments if high doses are necessary as it is the case with destruction of pathogens in meat or food sterilization. Some examples of combination of refrigeration and irradiation are routinely applied in some industrial plants in France but it is expected that more and more combined treatments will be used thanks to research.

Solar-Powered Refrigeration System

Science.gov (United States)

Ewert, Michael K. (Inventor); Bergeron, David J., III (Inventor)

2002-01-01

A solar powered vapor compression refrigeration system is made practicable with thermal storage and novel control techniques. In one embodiment, the refrigeration system includes a photovoltaic panel, a variable speed compressor, an insulated enclosure, and a thermal reservoir. The photovoltaic (PV) panel converts sunlight into DC (direct current) electrical power. The DC electrical power drives a compressor that circulates refrigerant through a vapor compression refrigeration loop to extract heat from the insulated enclosure. The thermal reservoir is situated inside the insulated enclosure and includes a phase change material. As heat is extracted from the insulated enclosure, the phase change material is frozen, and thereafter is able to act as a heat sink to maintain the temperature of the insulated enclosure in the absence of sunlight. The conversion of solar power into stored thermal energy is optimized by a compressor control method that effectively maximizes the compressor's usage of available energy. A capacitor is provided to smooth the power voltage and to provide additional current during compressor start-up. A controller monitors the rate of change of the smoothed power voltage to determine if the compressor is operating below or above the available power maximum, and adjusts the compressor speed accordingly. In this manner, the compressor operation is adjusted to convert substantially all available solar power into stored thermal energy.

Solar Powered Refrigeration System

Science.gov (United States)

Ewert, Michael K. (Inventor); Bergeron, David J., III (Inventor)

2002-01-01

A solar powered vapor compression refrigeration system is made practicable with thermal storage and novel control techniques. In one embodiment, the refrigeration system includes a photovoltaic panel, a variable speed compressor, an insulated enclosure, and a thermal reservoir. The photovoltaic (PV) panel converts sunlight into DC (direct current) electrical power. The DC electrical power drives a compressor that circulates refrigerant through a vapor compression refrigeration loop to extract heat from the insulated enclosure. The thermal reservoir is situated inside the insulated enclosure and includes a phase change material. As heat is extracted from the insulated enclosure, the phase change material is frozen, and thereafter is able to act as a heat sink to maintain the temperature of the insulated enclosure in the absence of sunlight. The conversion of solar power into stored thermal energy is optimized by a compressor control method that effectively maximizes the compressor's usage of available energy. A capacitor is provided to smooth the power voltage and to provide additional current during compressor start-up. A controller monitors the rate of change of the smoothed power voltage to determine if the compressor is operating below or above the available power maximum, and adjusts the compressor speed accordingly. In this manner, the compressor operation is adjusted to convert substantially all available solar power into stored thermal energy.

APPLICATIONS OF THERMAL ENERGY STORAGE TO WASTE HEAT RECOVERY IN THE FOOD PROCESSING INDUSTRY, Final Report

Energy Technology Data Exchange (ETDEWEB)

Lundberg, W. L.; Christenson, James A.

1979-07-31

A project is discussed in which the possibilities for economical waste heat recovery and utilization in the food industry were examined. Waste heat availability and applications surveys were performed at two manufacturing plants engaged in low temperature (freezing) and high temperature (cooking, sterilizing, etc.) food processing. The surveys indicate usable waste heat is available in significant quantities which could be applied to existing, on-site energy demands resulting in sizable reductions in factory fuel and energy usage. At the high temperature plant, the energy demands involve the heating of fresh water for boiler make-up, for the food processes and for the daily clean-up operation. Clean-up poses an opportunity for thermal energy storage since waste heat is produced during the one or two production shifts of each working day while the major clean-up effort does not occur until food production ends. At the frozen food facility, the clean-up water application again exists and, in addition, refrigeration waste heat could also be applied to warm the soil beneath the ground floor freezer space. Systems to recover and apply waste heat in these situations were developed conceptually and thermal/economic performance predictions were obtained. The results of those studies indicate the economics of waste heat recovery can be attractive for facilities with high energy demand levels. Small factories, however, with relatively low energy demands may find the economics marginal although, percentagewise, the fuel and energy savings are appreciable.

Effects of frozen storage on survival of Staphylococcus aureus and enterotoxin production in precooked tuna meat.

Science.gov (United States)

Wu, Xulei; Su, Yi-Cheng

2014-08-01

This study investigated the survival of Staphylococcus aureus in precooked tuna meat for producing canned products during frozen storage (-20 ± 2 °C) as well as its growth and enterotoxin production at 35 to 37 °C after the storage. Samples (50 ± 5 g) of precooked albacore (loin, chunk, and flake) and skipjack (chunk and flake) tuna were inoculated with 5 enterotoxin-producing strains of S. aureus at a level of approximately 3.5 log CFU/g and individually packed in a vacuum bag after 3 h incubation at 35 to 37 °C. Vacuum-packed samples were stored in a freezer (-20 ± 2 °C) for 4 wk. The frozen samples were then thawed in 37 °C circulating water for 2 h and incubated at 35 to 37 °C for 22 h. Populations of S. aureus in all precooked tuna samples decreased slightly (canned tuna within 6 to 8 h of thawing to avoid product spoilage and potential enterotoxin production by S. aureus in contaminated precooked tuna meat. © 2014 Institute of Food Technologists®

The use of cold storage in household refrigerators

International Nuclear Information System (INIS)

Michael, Y.C.; Yang, K.T.

1991-01-01

A simulated household refrigerator was built that utilizes latent Thermal Energy Storage (TES) to reduce the on-off frequency of the compressor. It was found that the on-off frequency was reduced by a factor of six and that the energy consumption was less for a certain range of refrigerated space temperatures. A new evaporator design was used to accommodate the Phase Change Material (PCM). The evaporator consisted of four thin plates filled with PCM which were connected in parallel. The temperature distribution inside the PCM was also measured and the results are discussed. The PCM used was an aqueous solution of propylene glycol. In this paper freezing characteristics as well as some estimate of its latent heat are also discussed

Bacteriological quality of raw human milk: effect of storage in a refrigerator.

Science.gov (United States)

Olowe, S A; Ahmed, I; Lawal, S F; Ransome-Kuti, S

1987-12-01

Eighty-seven breast milk samples were obtained from 63 mothers of infants on the neonatal intensive care unit of the Lagos University Teaching Hospital. The samples were cultured for bacteria immediately after collection (0 h) and then stored in a domestic refrigerator from where cultures were repeated at 6-hourly intervals for 24 h. At 0 h, three (3.4%) of the samples were sterile; 56 (64%) grew coagulase negative staphylococci, and one (1.1%) Streptococcus viridans. Thus, 60 (69%) of the samples were either sterile or contained only skin commensals. Twenty-nine (31%) grew potential pathogens--coagulase positive staphylococci in two (2.3%) and mixed growth of staphylococci, coliforms and klebsiella in 25 (28.3%). During the 24 h storage in the refrigerator, bacteria multiplied in 50 and their growth was inhibited in 32 of the samples. But the mean bacterial count at any time during the 24 h was not significantly different from that at the beginning of the storage in the refrigerator. It is proposed that expressed breast milk stored in a domestic refrigerator can be given safely to infants within 24 h of collection if heavy contamination is prevented at the time of collection.

Refrigeration: Introducing energy saving opportunities for business

Energy Technology Data Exchange (ETDEWEB)

NONE

2006-04-15

In some industries, most notably food and drink and chemicals, refrigeration accounts for a significant proportion of overall site energy costs. For instance, in the industrial handling of meat, poultry and fish, it often accounts for 50% of total energy costs. In ice-cream production the proportion is 70%. In a number of commercial sectors, refrigeration also represents a significant proportion of overall energy costs. For example: Cold storage 90%; Food supermarkets 50%; Small shops with refrigerated cabinets 70% or over; Pubs and clubs 30%. Against these high costs, even a small reduction in refrigeration energy use can offer significant cost savings, resulting in increased profits. Energy saving need not be expensive. Energy savings of up to 20% can be realised in many refrigeration plant through actions that require little or no investment. In addition, improving the efficiency and reducing the load on a refrigeration plant can improve reliability and reduce the likelihood of a breakdown. Most organisations can save energy and money on refrigeration by: More efficient equipment; Good maintenance; Housekeeping and control. This publication provides an understanding of the operation of refrigeration systems, identifies where savings can be realised and will enable readers to present an informed case on energy savings to key decision makers within their organisation. (GB)

Design and dynamic behaviour of a cold storage system combined with a solar powered thermoacoustic refrigerator

International Nuclear Information System (INIS)

Perier-Muzet, Maxime; Bedecarrats, Jean-Pierre; Stouffs, Pascal; Castaing-Lasvignottes, Jean

2014-01-01

A heat powered thermoacoustic refrigerator consists in a thermoacoustic engine that produces acoustic work utilizing heat, coupled to a thermoacoustic cooler that converts this acoustic energy into cooling effect. These machines have already proved their capability in laboratory or in space refrigeration. Previous studies have also demonstrated the possibility of using concentrated solar energy as thermal energy sources for low power heat driven thermoacoustic refrigerators. As other solar refrigeration systems, even if the cooling demand generally increases with the intensity of the solar radiation, one of the major difficulties is to insure a frigorific power supply when there is no, or low, solar radiation. The aim of this work is to study a kW scale solar thermoacoustic refrigerator capable to reach temperatures of the industrial refrigeration domain. This refrigerator is combined with a latent cold storage in order to guarantee a sufficient cooling capacity to face to refrigeration loads in spite of the production fluctuations. A description of the studied prototype is done and the model developed to describe the transient behaviour of the main components of this machine is introduced. The results obtained with a simulation of one week with real solar radiations are presented and the behaviour and the energetic performances of the entire system are analysed. Finally the impact of the sizing of the cold storage system is discussed. With the best storage design, the system is capable to supply a cooling power of 400 W at a temperature equal or lower than −20 °C with an average Coefficient Of Performance of the solar thermoacoustic refrigerator equal to 21%

Influence of yogurt fermentation and refrigerated storage on the stability of protein toxin contaminants.

Science.gov (United States)

Jackson, Lauren S; Triplett, Odbert A; Tolleson, William H

2015-06-01

Dairy products sold in a ready-to-eat form present the risk that adulterants persisting through manufacturing, storage, and distribution would reach consumers. Pathogenic microbes, including shigatoxigenic strains of Escherichia coli and the toxins they produce, are common food safety hazards associated with dairy products. Ricin and abrin are plant-derived ribosome-inactivating protein toxins related to the shiga-like toxins produced by E. coli. Limited information exists on the effects of manufacturing processes on the stabilities of these heat-resistant ribosome-inactivating proteins in the presence of foods. The goal of this study was to determine how typical yogurt manufacturing and storage processes influence ribosome-inactivating protein toxins. Ricin and abrin were added to skim or whole milk and batch pasteurized. Complete inactivation of both toxins was observed after 30 minutes at 85 °C. If the toxins were added after pasteurization, the levels of ricin and abrin in yogurt and their cytotoxic activities did not change significantly during fermentation or refrigerated storage for 4 weeks. The activities of ricin and abrin were inhibited by skim milk, nonfat yogurt, whole milk, and whole milk yogurt. The results showed minimal effects of the toxins on yogurt pH and %titratable acidity but inhibitory effects of yogurt on toxin activity. Published by Elsevier Ltd.

POWER EFFICIENCY OPPORTUNITIES FOR INDUSTRIAL REFRIGERATION SYSTEM OF FOOD PROCESSING ENTERPRISE

Directory of Open Access Journals (Sweden)

O. Ostapenko

2016-12-01

Full Text Available Rising prices on power supply are forcing business owners to search the ways of operating costs reducing. Refrigeration system in the food industry is a major source of power consumption. The utilization of cold accumulation systems allows reducing of refrigeration unit power consumption. In this paper the refrigeration system with a system of cold accumulation and dry cooling tower is considered. The possibility of power consumption reducing due to the organization of the enterprise refrigeration system operation process in the night period according to electricity multiple tariffs has been analyzed.

Method of quantifying the loss of acidification activity of lactic acid starters during freezing and frozen storage.

Science.gov (United States)

Fonseca, F; Béal, C; Corrieu, G

2000-02-01

We have developed a method to quantify the resistance to freezing and frozen storage of lactic acid starters, based on measuring the time necessary to reach the maximum acidification rate in milk (tm) using the Cinac system. Depending on the operating conditions, tm increased during the freezing step and storage. The loss of acidification activity during freezing was quantified by the difference (delta tm) between the tm values of the concentrated cell suspension before and after freezing. During storage at -20 degrees C, linear relationships between tm and the storage time were established. Their slope, k, allowed the quantitation of the decrease in acidification activity during 9-14 weeks of frozen storage. The method was applied to determine the resistance to freezing and frozen storage of four strains of lactic acid bacteria and to quantify the cryoprotective effect of glycerol.

Changes in the physicochemical and microbiological properties of frozen araça pulp during storage

Directory of Open Access Journals (Sweden)

Clarissa Damiani

2013-02-01

Full Text Available Araça belongs to the Myrtaceae family and is popularly known as araçá-comum, araçá-azedo, or araçá-do-campo. Frozen fruit pulp is of great importance for the food industry, which can produce it at the time of harvest, store it, and use it according to the demand of the consumer market and/or as an ingredient in the formulation of products such as yogurt, candies, and ice creams among others. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen araça pulp during 12 months of frozen storage. It was observed that the levels of moisture (90.55-88.75%, ash (0.34-0.26% total soluble sugars (7.11-6.62%, sucrose (3.55-1.39%, soluble pectin (0.24-0.23%, total pectin (0.5-0.46%, pH (3.82-2.31%, organic acids (698.12-122.25 µg.g-1 citric acid, and phenolic compounds (6.22-0.00 mg GAE.100 g-1 decreased during storage, whereas the levels of protein (0.61-0.83%, lipids (0.14-0.38%, total carbohydrates (8.36-9.78%, calorific value (37.14-45.86 kcal.100 g-1, reducing sugars (3.51-5.21%, soluble solids (5.17-6.0%, total antioxidant capacity (6.89-35.13%, and color parameters (L*49.75-50.67; a*0.79-1.82 and b*22.5-25.19 increased over the one-year storage period. According to the chemical and microbiological parameters assessed, the product can be stored for 12 months without loss of quality with addition of citric acid as a preservative.

Effect of gamma irradiation on refrigerator storage of peach fruits

International Nuclear Information System (INIS)

Kalinov, V.

1985-01-01

Peach fruits of cvs. Halle and Elberta were gamma irradiated by 0, 2.0, 2.5 and 3.0 kGy and stored in the usual way (20-25 grad C) or in refrigerator (5 and 0 grad C). The rate of mould decay, reduction in market quality and complex evaluation of the fruits at the time of storage were investigated. Linear regression correlations between the percentage of decay and the time of storage were estimated by probit-logarithmic transformation of the percentage of the decayed fruits. On that basis were assess the probable terms to reach 5% decay (permissible period of storage) and 10% decay. The criteria of quality and taste evaluation of the fruits for these periods were determined. The irradiation of peach fruits with 2.5 and 3.0 kGy prolonged 3 to 5 times the period free of decay (up to 5%) in the case of normal storage conditions as compared to the control (no irradiation). The sharp reduction in quality and the sensorial evaluation for these periods did not justify irradiation in case of usual storage conditions. Irradiation with the same rates in case of refrigeration storage proved a useful supplementary factor prolonging the periods before appearance of decay up to 17 days (i.e. 42% as compared to the control) and the permissible period of storage up to 25 days (25% more than the control). These results were obtained at a dose of 2.5 kGy for cv. Halle fruits, at dose 3.0 kGy for cv. Elberta fruits and at storage temperature of 0 grad C. For the periods up to 5% decay (25 to 26 days) the criteria of quality and the complex evaluation remained above the permissible level. Longer storage was not advisable because physiological damage of the fruit was evident

Current status of development on superconducting magnetic energy storage systems and magnetic refrigeration

International Nuclear Information System (INIS)

Hirano, Naoki

2010-01-01

Superconducting magnetic energy storage (SMES) systems have excellent characteristics as energy-storage equipment in power systems such as high efficiency, quick response, and no deterioration in repetitive operations. There are many projects to develop SMES throughout the world. Since 1991, a national project by the Agency for Natural Resources and Energy Japan has been working to develop an SMES system to control power in power systems. Moreover, SMES has been developed to compensate for momentary voltage dips since 2003. To reduce energy consumption due to prolonged operating times, we developed energy-conserving electrical equipment incorporating refrigerating aggregates such as air conditioners. We conduced R and D to convert magnetic refrigeration and highly-efficient, energy-conserving/environmentally friendly technologies, to practical applications. The current status in the development of SMES to control power systems, bridging to deal with instantaneous voltage dips, and magnetic refrigeration technology will be explained in this paper. (author)

76 FR 12033 - Certain Frozen Warmwater Shrimp From Thailand: Preliminary Results of Antidumping Duty...

Science.gov (United States)

2011-03-04

... subsidiaries are: Okeanos Co., Ltd., Okeanos Food Co., Ltd., Takzin Samut Co., Ltd., Chaophraya Cold Storage Co... Food Co., Ltd. (3) Far East Cold Storage Co., Ltd. (4) Grobest Frozen Foods Co., Ltd. (5) Inter-Oceanic... market (i.e., the chain of distribution), including selling functions, class of customer (customer...

CHANGES IN THE QUALITY OF DRESSED CHICKEN OBTAINED FROM DIFFERENT SOURCES DURING FROZEN STORAGE

Directory of Open Access Journals (Sweden)

Santosh Kumar HT

2014-06-01

Full Text Available This present study examines the preservation quality of dressed chicken procured from different sources of processing during storage at –18±1ºC. Breast portion of the dressed birds obtained from three different sources, viz. market/road side slaughtered chicken (MSC, retail slaughtered chicken (RSC, and scientifically slaughtered chicken (SSC, were cut into chunks, divided into 250 g portions, packed in polyethylene bags, stored at –18±1ºC and evaluated at 30 days intervals for changes in quality attributes. Frozen storage had no marked influence on pH change of the samples. SSC samples had higher extract release volume (15.34±0.08 to 13.45±0.93 ml than MSC (13.00±0.19 to 9.91±0.97 ml and RSC samples (13.65±0.24 to 11.70±1.21ml. There was significant increase (P<0.05 in thiobarbituric acid of all three sample types during storage but values were well below the threshold level of spoilage. SSC samples showed lower tyrosine content throughout frozen storage compared to MSC and RSC samples. A significant decline in microbial load, viz. total viable count, coliform count, psychrophilic count and yeast and moulds count were noticed during frozen storage. Organoleptic attributes, viz. appearance, flavour, texture and overall palatability were not affected due to frozen storage except juiciness in MSC samples which decreased (P<0.05 from 6.53±0.13 to 5.96±0.11 on 90 days of storage. Although the scientifically slaughtered chicken had better quality, all the sample types could be stored at –18±1ºC till 90 days without much deterioration in their quality.

Improving the hygienic quality of chicken through radiation processing

International Nuclear Information System (INIS)

Torgby-Tetteh, W.

2010-06-01

Irradiation is considered one of the most efficient technological processes for the reduction of microorganisms in food, It can be used to improve the safety of food products, and to extend their shelf lives. The aim of this study was to improve the hygienic quality of chicken through radiation processing. As part of the study a microbial assessment of broiler chicken thighs from three retail outlets (supermarket, local markets and farms) was conducted. The total viable count and total coliform counts were determined. Hygienic quality indicator organisms such as Escherichia coli, Salmonella and Staphylococcus aureus were isolated and microbial counts made. Radiation sensitivity test to determine the D 10 (decimal reduction does) of E. coli on chicken at refrigeration and frozen temperature were conducted. D 10 values were 0.22 ± 0.02 and 0.32 ± 0.03 kGy at refrigerated and frozen temperatures respectively. A storage test consisting of an uninoculated pack experiment and a challenge test to explore the effect of irradiation and frozen food storage on the total viable count and survival of E. coli was conducted. Chicken thigh samples were treated with 0 (non irradiated), 2.0, 4.0, 6.0 and 8.0 kGy of gamma irradiation and held frozen for 56 days. The control and irradiated samples were stored at -18 o C and underwent microbial analysis and sensory evaluation at 7 days intervals. It was observed that irradiation and frozen storage reduced microbial loads. There were significant differences in sensory quality characteristics during freezing storage in chicken meat. The combination of irradiation and frozen storage resulted in greater overall reductions on microbial loads thus improving hygienic quality. (au)

Urine storage under refrigeration preserves the sample in chemical, cellularity and bacteriuria analysis of ACS

Directory of Open Access Journals (Sweden)

Karen Cristina Barcellos Ribeiro

2013-12-01

Full Text Available INTRODUCTION: The analysis of urine abnormal constituents and sediment (ACS comprises tests of great diagnostic and prognostic value in clinical practice. When the analysis of ACS cannot be performed within two hours after collection, the sample must be preserved in order to avoid pre-analytical interferences. Refrigeration is the most applied technique due to its cost effectiveness. Moreover, it presents fewer inconveniences when compared to chemical preservation. However, changes in ACS may also occur in samples under refrigeration. OBJECTIVE: To analyze the influence of refrigeration at 2 to 8ºC on the storage of urine samples within 24 hours. MATERIAL AND METHOD: A total of 80 urine samples were selected from patients admitted at Universidade Federal de Juiz de Fora (UFJF university hospital, which were tested for ACS at room temperature and stored under refrigeration for 6, 12 and 24 hours. RESULTS: The results showed that refrigeration proved to be effective when compared to samples kept at room temperature, inasmuch as the physical, chemical, microbial and cellularity features were preserved. Nevertheless, crystalluria was present after a 6- hour storage period. CONCLUSION: The tests revealed that cooling preserved cellularity and chemical characteristics of urine samples for up to 12 hours. Nonetheless, the precipitation of crystals was evident in this storage method. Thus, the possible consequences of storing urine samples for ACS test under these conditions should be included in the analysis report.

VERIFICATION OF THE FOOD SAFETY MANAGEMENT SYSTEM IN DEEP FROZEN FOOD PRODUCTION PLANT

Directory of Open Access Journals (Sweden)

Peter Zajác

2010-07-01

Full Text Available In work is presented verification of food safety management system of deep frozen food. Main emphasis is on creating set of verification questions within articles of standard STN EN ISO 22000:2006 and on searching of effectiveness in food safety management system. Information were acquired from scientific literature sources and they pointed out importance of implementation and upkeep of effective food safety management system. doi:10.5219/28

Effect of higher temperature exposure on physicochemical properties of frozen buffalo meat

Directory of Open Access Journals (Sweden)

M. R. Vishnuraj

2014-11-01

Full Text Available Aim: The aim was to study the changes in various physicochemical parameters of frozen buffalo meat undergone temperature abuse at two different isothermal storage temperatures (37±1°C, 25±1°C using a simulated model. Materials and Methods: Frozen buffalo meat was evaluated after exposing to various temperature abuse conditions over selected durations for different meat quality parameters including pH, extract release volume (ERV, flourescein diacetate (FDA hydrolysis, free amino acid (FAA, total volatile basic nitrogen (TVBN and D-glucose value and compared against a control sample maintained at 4±1°C. Results: Of the various meat quality parameters evaluated pH, FDA hydrolysis, FAA content and TVBN content showed a significant (p<0.05 increase in temperature abused samples after temperature abuse and on subsequent refrigerated storage. However, ERV and D-glucose content decreased significantly (p<0.05 in temperature abused buffalo meat during the same period of study. Conclusions: The present study featured the influence of exposure temperature and duration in various physicochemical parameters and the rate of spoilage development in frozen buffalo meat after temperature abuse.

Effect of gamma-irradiation and refrigerated storage on mold growth and keeping quality of strawberry (Fragaria sp) cv 'Confitura'

International Nuclear Information System (INIS)

Hussain, P.R.; Meena, R.S.; Dar, M.A.; Wani, A.M.; Mir, M.A.; Shafi, F.

2007-01-01

Gamma-irradiation of fresh matured strawberries at 0.5-2.0 kGy and storage under ambient and refrigerated conditions was tested for delaying the mold appearance and extension of storage life. Radiation dose of 2.0 kGy was effective in extending the storage life of fresh strawberries by 2 days under ambient conditions. Samples irradiated at 1.5 and 2.0 kGy followed by refrigerated storage delayed the mold growth significantly (p≤0.05) and extended the storage life by 8 days. (author)

Computer simulation with TRNSYS for a mobile refrigeration system incorporating a phase change thermal storage unit

International Nuclear Information System (INIS)

Liu, Ming; Saman, Wasim; Bruno, Frank

2014-01-01

Highlights: • A mobile refrigeration system incorporating phase change thermal storage was simulated using TRNSYS. • A TRNSYS component of a phase change thermal storage unit was created and linked to other components from TRNSYS library. • The temperature in the refrigerated space can be predicted using this TRNSYS model under various conditions. • A mobile refrigeration system incorporating PCM and an off-peak electric driven refrigeration unit is feasible. • The phase change material with the lowest melting temperature should be selected. - Abstract: This paper presents a new TRNSYS model of a refrigeration system incorporating phase change material (PCM) for mobile transport. The PCTSU is charged by an off-vehicle refrigeration unit and the PCM provides cooling when discharging and the cooling released is utilized to cool down the refrigerated space. The advantage of this refrigeration system compared to a conventional system is that it consumes less energy and produces significantly lower greenhouse gas emissions. A refrigeration system for a typical refrigerated van is modelled and simulations are performed with climatic data from four different locations. The main components of the TRNSYS model are Type 88 (cooling load estimation) and Type 300 (new PCTSU component), accompanied by other additional components. The results show that in order to maintain the temperature of the products at −18 °C for 10 h, a total of 250 kg and 390 kg of PCM are required for no door opening and 20 door openings during the transportation, respectively. In addition, a parametric study is carried out to evaluate the effects of location, size of the refrigerated space, number of door openings and melting temperature of the PCM on the thermal performance

Effect of low-pressure plasma treatment on the color and oxidative stability of raw pork during refrigerated storage.

Science.gov (United States)

Ulbin-Figlewicz, Natalia; Jarmoluk, Andrzej

2016-06-01

The effect of low-pressure plasma on quality attributes of meat is an important aspect, which must be considered before application in food. The aim of this study was to determine the color, fatty acid composition, lipid oxidation expressed as thiobarbituric acid reactive substances and total antioxidant capacity of raw pork samples exposed to helium low-pressure plasma treatment (20 kPa) for 0, 2, 5, and 10 min during the storage period. The thiobarbituric acid reactive substance concentrations of all plasma-treated samples during storage were in the range from 0.26 to 0.61 mg malondialdehyde/kg. Exposure time caused significant changes only in total color difference, hue angle, and chroma after 10 min of treatment. Ferric reducing ability of plasma values of meat samples decreased from 1.93 to 1.40 mmol Trolox Eq/kg after 14 days of storage. The storage period significantly affected proportion of polyunsaturated fatty acids, with an increase about 3% after 14 days of refrigeration storage while the content of saturated fatty acids was at the same level. Helium low-pressure plasma does not induce oxidative processes. Application of this decontamination technique while maintaining product quality is possible in food industry. © The Author(s) 2015.

Chemical changes in silver carp (Hypophthalmichthys molitrix) minced muscle during frozen storage: Effect of a previous washing process

Energy Technology Data Exchange (ETDEWEB)

Asgharzadeh, A.; Shabanpour, B.; Aubourg, S. P.; Hosseini, H.

2010-07-01

previous washing process Silver carp (Hypophthalmichthys molitrix) has acquired great attention because of its increasing farming production and application in the surimi-product commercialization. This work focuses on the effect of a washing process followed by frozen storage (6 months; -18 degree centigrade) on the quality of minced silver carp muscle. A previous washing step has led to a positive effect on fish quality according to marked content decreases in expressible moisture, volatile amines, free fatty acids and thiobarbituric acid reactive substances; such quality performances were maintained throughout the frozen storage. On the other hand, most indexes tested showed quality losses throughout the frozen storage in both washed and unwashed fish material; however, water holding capacity (WHC) remained unchanged in washed fish throughout the frozen storage. Among quality indexes, a special attention should be given to the expressible moisture value and accordingly the WHC, as being closely related to the gel forming ability in order to obtain surimi-type commercial products. (Author) 46 refs.

A feasibility analysis of replacing the standard ammonia refrigeration device with the cascade NH3/CO2 refrigeration device in the food industry

Directory of Open Access Journals (Sweden)

Jankovich Dennis

2015-01-01

Full Text Available The thermodynamic analysis demonstrates the feasibility of replacing the standard ammonia refrigeration device with the cascade NH3/CO2 refrigeration device in the food industry. The main reason for replacement is to reduce the total amount of ammonia in spaces like deep-freezing chambers, daily chambers, working rooms and technical passageways. An ammonia-contaminated area is hazardous to human health and the safety of food products. Therefore the preferred reduced amount of ammonia is accumulated in the Central Refrigeration Engine Room, where the cascade NH3/CO2 device is installed as well. Furthermore, the analysis discusses and compares two left Carnot¢s refrigeration cycles, one for the standard ammonia device and the other for the cascade NH3/CO2 device. Both cycles are processes with two-stage compression and two-stage throttling. The thermodynamic analysis demonstrates that the selected refrigeration cycle is the most cost-effective process because it provides the best numerical values for the total refrigeration factor with respect to the observed refrigeration cycle. The chief analyzed influential parameters of the cascade device are: total refrigeration load, total reactive power, mean temperature of the heat exchanger, evaporating and condensing temperature of the low-temperature part.

Shelf-life extension of Pacific white shrimp using algae extracts during refrigerated storage.

Science.gov (United States)

Li, Yingchang; Yang, Zhongyan; Li, Jianrong

2017-01-01

Shrimp is a low-fat, high-protein aquatic product, and is susceptible to spoilage during storage. To establish an effective method for the quality control of Pacific white shrimp, the effects of polyphenols (PP) and polysaccharides (PS) from Porphyra yezoensis on the quality of Pacific white shrimp were assessed during refrigerated storage. Pacific white shrimp samples were treated with 5 g L -1 polyphenols, and 8 g L -1 polysaccharides, then stored at 4 ± 1 °C for 8 days. All samples were subjected to measurement of total viable count (TVC), pH, total volatile basic nitrogen (TVB-N), K-value, thiobarbituric acid (TBA), polyphenol oxidase (PPO) activity, and were also assessed by sensory evaluation. The results showed that PP, PS, and the mixture of polyphenols and polysaccharides (PP+PS) could inhibit the increase of total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and K-value, and reduce total viable count (TVC) compared with the control group. PP could also inhibit polyphenol oxidase (PPO) activity. Sensory evaluation proved the efficacy of PP and PS by maintaining the overall quality of Pacific white shrimp during refrigerated storage. Moreover, PP+PS could extend the shelf-life of shrimp by 3-4 days compared with the control group. PP+PS could more effectively maintain quality and extend shelf-life during refrigerated storage. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Evaluation of Container Closure System Integrity for Frozen Storage Drug Products.

Science.gov (United States)

Nieto, Alejandra; Roehl, Holger; Brown, Helen; Nikoloff, Jonas; Adler, Michael; Mahler, Hanns-Christian

2016-01-01

Sometimes, drug product for parenteral administration is stored in a frozen state (e.g., -20 °C or -80 °C), particularly during early stages of development of some biotech molecules in order to provide sufficient stability. Shipment of frozen product could potentially be performed in the frozen state, yet possibly at different temperatures, for example, using dry ice (-80 °C). Container closure systems of drug products usually consist of a glass vial, rubber stopper, and an aluminum crimped cap. In the frozen state, the glass transition temperature (Tg) of commonly used rubber stoppers is between -55 and -65 °C. Below their Tg, rubber stoppers are known to lose their elastic properties and become brittle, and thus potentially fail to maintain container closure integrity in the frozen state. Leaks during frozen temperature storage and transportation are likely to be transient, yet, can possibly risk container closure integrity and lead to microbial contamination. After thawing, the rubber stopper is supposed to re-seal the container closure system. Given the transient nature of the possible impact on container closure integrity in the frozen state, typical container closure integrity testing methods (used at room temperature conditions) are unable to evaluate and thus confirm container closure integrity in the frozen state. Here we present the development of a novel method (thermal physical container closure integrity) for direct assessment of container closure integrity by a physical method (physical container closure integrity) at frozen conditions, using a modified He leakage test. In this study, different container closure systems were evaluated with regard to physical container closure integrity in the frozen state to assess the suitability of vial/stopper combinations and were compared to a gas headspace method. In summary, the thermal physical container closure integrity He leakage method was more sensitive in detecting physical container closure

Chemical Changes In Shortfin Scad (Decapterus Macrosoma) at Chilled (4 degree Celcius) and Frozen (-18 degree Celcius) Storage

International Nuclear Information System (INIS)

Fazilah Fazilin Juhari; Norizzah Abd Rashid; Seng, C.C.; Anida Yusoff; Emilia Azrina Mohd Bakri

2016-01-01

The aim of this study was to determine the chemical changes in muscle tissue of shortfin scad during storage at chilled (4 degree Celcius) and frozen (-18 degree Celcius) conditions for 18 days. The chemical changes were monitored every three days for Thiobarbituric acid (TBA), Peroxide value (PV), Total Volatile Base Nitrogen (TVBN) and Trimethylamine (TMA) content. Results show that there was a significant difference (p<0.05) in peroxide and TBA values between chilled and frozen shortfin scad starting from day 3. The highest PV values occured in chilled and frozen shortfin scad at day 12 (1.57 mEq/ kg and 1.13 mEq/ kg, respectively), and then decreased due to decomposition of hydroperoxides to secondary products such as aldehydes, alcohols and ketones. In contrast, TBA reached the highest values at day 15 for both chilled and frozen shortfin scad. For TVBN content, only the chilled sample shows significant increased (p<0.05) with storage time. The TVBN values declined significantly (p<0.05) for frozen shortfin scad. The TMA values for both chilled and frozen shortfin scad increased during storage. However, the TMA values increased at a faster rate in chilled compared to frozen shortfin scad. Based on the PV, TBA, TVBN and TMA values, chilled shortfin scad undergoes spoilage at a faster rate compared to the frozen shortfin scad. (author)

Changes in cod muscle proteins during frozen storage revealed by proteome analysis and multivariate data analysis

DEFF Research Database (Denmark)

Kjærsgård, Inger Vibeke Holst; Nørrelykke, M.R.; Jessen, Flemming

2006-01-01

Multivariate data analysis has been combined with proteomics to enhance the recovery of information from 2-DE of cod muscle proteins during different storage conditions. Proteins were extracted according to 11 different storage conditions and samples were resolved by 2-DE. Data generated by 2-DE...... was subjected to principal component analysis (PCA) and discriminant partial least squares regression (DPLSR). Applying PCA to 2-DE data revealed the samples to form groups according to frozen storage time, whereas differences due to different storage temperatures or chilled storage in modified atmosphere...... light chain 1, 2 and 3, triose-phosphate isomerase, glyceraldehyde-3-phosphate dehydrogenase, aldolase A and two ?-actin fragments, and a nuclease diphosphate kinase B fragment to change in concentration, during frozen storage. Application of proteomics, multivariate data analysis and MS/MS to analyse...

Effect of different radiation dose rates on refrigerated mechanically deboned chicken meat

Energy Technology Data Exchange (ETDEWEB)

Brito, Poliana de Paula; Gomes, Heliana de Azevedo; Fukuma, Henrique Takuji [Comissao Nacional de Energia Nuclear (CNEN), Pocos de Caldas, MG (Brazil). Coordenacao de Laboratorios de Pocos de Caldas (COLAB)]. E-mail: polibrito@yahoo.com.br; hgomes@cnen.gov.br; htfukuma@cnen.gov.br

2005-07-01

Samples of mechanically deboned chicken meat (MDCM) were irradiated while frozen with doses of 0.0 kGy, 3.0 kGy - 4.04 kGy.h{sup -1} and 3.0 kGy - 0.32 kGy.h{sup -1}. Individual lots of irradiated and non irradiated samples were evaluated for Substances Reactive to Thiobarbituric Acid (TBARS) and total count of psychotropic bacteria, while in refrigerated storage (2 {+-}1 deg C), for 11 days. The values for percentage of recovery for 1,1,3,3-tetraetoxipropane (TEP) and for conversion of the K value for samples irradiated with 3.0 kGy - 4.35 kGy.h{sup -1} and 3.0 kGy - 0.3 kGy.h{sup -1} and samples non irradiated were, respectively: 80.3 %, 70.3 % and 80.4 % and 9.1, 11.2 and 9.1. The results showed that there was not a difference for the TBARS values when irradiated and non irradiated samples were compared up to the forth day of refrigerated storage. Between the seventh and eleventh day of storage the TBARS values increased gradually when values obtained for non irradiated and those samples irradiated with doses of 3.0 kGy - 0.3 kGy.h{sup -1} and 3.0 kGy - 4.35 kGy.h{sup -1} were compared. The average values for psychotropic bacteria obtained for samples non irradiated and those irradiated with doses of 3.0 kGy - 0.32 kGy.h{sup -1} and 3.0 kGy - 4.04 kGy.h{sup -1}, during the second and eleventh day of frozen storage were respectively 6.68 log (UFC.g{sup -1}), 2.87 log (UFC.g{sup -1}) and 2.66 log (UFC.g{sup -1}). When both variables were evaluated, it was verified that samples irradiated with a dose rate of 0.32 kGy.{sup -1} presented the smallest values of TBARS than those samples irradiated with a dose rate of 4.04 kGy.h{sup -1}, from the seventh day of refrigerated storage and bacterial count within the legal limits allowed by the regulation, being considered the best dosage rate for processing MDCM, in the conditions of the present study. (author)

Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage.

Science.gov (United States)

Hong, Go-Eun; Kim, Ji-Han; Ahn, Su-Jin; Lee, Chi-Ho

2015-01-01

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

An internal superconducting ''holding-coil'' for frozen spin targets

International Nuclear Information System (INIS)

Dutz, H.; Gehring, R.; Goertz, S.; Kraemer, D.; Meyer, W.; Reicherz, G.; Thomas, A.

1995-01-01

A new concept of a small superconducting holding magnet, placed inside a polarizing refrigerator, has been developed for frozen spin targets. The superconducting wire has been wound on the inner cooling shield of the vertical dilution refrigerator of the Bonn frozen spin target. The maximum field of the magnet is 0.35 T. The total thickness of the superconducting coil consisting of the wire and the copper carrier is of the order of 500 μm. Based on this concept, a frozen spin target is under construction for the measurement of the Gerasimov-Drell-Hearn sum rule with polarized real photons at the Mainz microtron MAMI and the Bonn electron stretcher accelerator ELSA. ((orig.))

An internal superconducting ``holding-coil`` for frozen spin targets

Energy Technology Data Exchange (ETDEWEB)

Dutz, H. [Bonn Univ. (Germany). Physikalisches Inst.; Gehring, R. [Bonn Univ. (Germany). Physikalisches Inst.; Goertz, S. [Bonn Univ. (Germany). Physikalisches Inst.; Kraemer, D. [Bonn Univ. (Germany). Physikalisches Inst.; Meyer, W. [Bonn Univ. (Germany). Physikalisches Inst.; Reicherz, G. [Bonn Univ. (Germany). Physikalisches Inst.; Thomas, A. [Bonn Univ. (Germany). Physikalisches Inst.

1995-03-01

A new concept of a small superconducting holding magnet, placed inside a polarizing refrigerator, has been developed for frozen spin targets. The superconducting wire has been wound on the inner cooling shield of the vertical dilution refrigerator of the Bonn frozen spin target. The maximum field of the magnet is 0.35 T. The total thickness of the superconducting coil consisting of the wire and the copper carrier is of the order of 500 {mu}m. Based on this concept, a frozen spin target is under construction for the measurement of the Gerasimov-Drell-Hearn sum rule with polarized real photons at the Mainz microtron MAMI and the Bonn electron stretcher accelerator ELSA. ((orig.))

Sealing behavior of Container Closure Systems under Frozen Storage Conditions: Nonlinear Finite Element Simulation of Serum Rubber Stoppers.

Science.gov (United States)

Nieto, Alejandra; Roehl, Holger

2018-03-15

There has been a growing interest in recent years in the assessment of suitable vial/stopper combinations for storage and shipment of frozen drug products. Considering that the glass transition temperature (Tg) of butyl rubber stoppers used in Container Closure Systems (CCS) is between -55°C to -65°C, a storage or shipment temperature of a frozen product below the Tg of the rubber stopper, may require special attention, since below the Tg the rubber becomes more plastic-like and loses its elastic (sealing) characteristics. Thus they risk maintaining Container Closure Integrity (CCI). Given that the rubber regains its elastic properties and reseals after rewarming to ambient temperature, leaks during frozen temperature storage and transportation are transient and the CCI methods used at room temperature conditions are unable to confirm CCI in the frozen state. Hence, several experimental methods have been developed in recent years in order to evaluate CCI at low temperatures. Finite Element (FE) simulations were applied in order to investigate the sealing behaviour of rubber stoppers for the drug product CCS under frozen storage conditions. FE analysis can help reducing the experimental design space and thus number of measurements needed, as they can be used as an ad-on to experimental testing. Several scenarios have been simulated including the effect of thermal history, rubber type, storage time, worst case CCS geometric tolerances and capping pressure. The results of these calculations have been validated with experimental data derived from laboratory experiments (CCI at low temperatures), and a concept for tightness has been developed. It has been concluded that FE simulations have the potential to become a powerful predictive tool towards a better understanding of the influence of cold storage on the rubber sealing properties (and hence on CCI) when dealing with frozen drug products. Copyright © 2018, Parenteral Drug Association.

A new frozen-spin target for 4π particle detection

International Nuclear Information System (INIS)

Bradtke, Ch.; Dutz, H.; Peschel, H.; Goertz, S.; Harmsen, J.; Hasegawa, S.; Horikawa, N.; Iwata, T.; Kageya, T.; Matsuda, T.; Meier, A.; Meyer, W.; Radtke, E.; Reicherz, G.; Rohlof, Ch.; Thomas, A.; Wakai, A.

1999-01-01

A new frozen-spin target has been developed, that allows the detection of emitted particles in an angular acceptance of almost 4π in the laboratory frame. The central part of this new target represents a 3 He/ 4 He dilution refrigerator that is installed horizontally along the beam axis. The refrigerator includes an internal superconducting holding coil to maintain the nucleon polarization in the frozen-spin mode longitudinally to the beam. The design of the dilution refrigerator and the use of an internal holding coil enabled for the first time the measurement of a spin-dependent total cross section in combination with a polarized solid state target. This new frozen-spin target was used successfully to measure the helicity asymmetry of the total photoabsorption cross-section at the Mainz accelerator facility MAMI. This experiment has been performed in order to verify for the first time the GDH sum rule

Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display.

Science.gov (United States)

Muela, E; Sañudo, C; Campo, M M; Medel, I; Beltrán, J A

2010-04-01

This study evaluated the effect of freezing method (FM) (air blast freezer, freezing tunnel, or nitrogen chamber) and frozen storage duration (FSD) (1, 3, or 6 months) on the instrumental measurements of quality of thawed lamb, aged for a total of 72 h, throughout a 10-d display period, compared to the quality of fresh meat. pH, colour, lipid oxidation, thawing, and cooking losses in Longissimus thoracis and lumborum muscle, were determined following standard methods. FM affected yellowness, FSD redness and thawing losses, and both affected oxidation (increased as freezing rate decreased and/or as storage duration increased). When compared with fresh meat, the main differences appeared on oxidation (where a significant interaction between treatment (3FM x 3FSD + fresh meat) with display duration was detected), and on total losses (thaw + cook losses). Oxidation was lower in fresh meat, but values were not significantly different from those stored frozen for 1 month. Fresh meat had smaller total losses than did thawed meat, but losses were not significantly different from meat frozen in the freezing tunnel and stored frozen for 1 month. Display duration had a greater effect on instrumental quality parameters than did FM or FSD. pH, b*, and oxidation increased, and L* and a* decreased with an increase in the number of days on display. In conclusion, neither freezing method nor frozen storage up to 6 months influenced extensively the properties of lamb when instrumental measurements of quality were measured in meat that had been displayed for 1d after thawing. The small deterioration shown in this study should not give consumers concerns about frozen meat. 2009 Elsevier Ltd. All rights reserved.

21 CFR 101.95 - “Fresh,” “freshly frozen,” “fresh frozen,” “frozen fresh.”

Science.gov (United States)

2010-04-01

... freezing will not preclude use of the term “fresh frozen” to describe the food. “Quickly frozen” means... 21 Food and Drugs 2 2010-04-01 2010-04-01 false âFresh,â âfreshly frozen,â âfresh frozen,â âfrozen fresh.â 101.95 Section 101.95 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND...

Shelf-stable food through high dose irradiation

International Nuclear Information System (INIS)

Placek, V.; Svobodova, V.; Bartonicek, B.; Rosmus, J.; Camra, M.

2004-01-01

Irradiation of food with high doses (radappertization) is a way, how to prepare shelf-stable ready-to-eat food. The radappertization process requires that the food be heated at first to an internal temperature of at least 75 deg. C to inactivate autolytic enzyme, which could cause the spoilage during storage without refrigeration. In order to prevent radiation induced changes in sensory properties (off flavors, odors, undesirable color change, etc.) the food was vacuum packed and irradiated in frozen state at -30 deg. C or less to a minimum dose of 35 kGy. Such products have characteristics of fresh food prepared for eating even if they are stored for long time under tropical conditions. The wholesomeness (safety for consumption) has been confirmed during 40 years of testing. Within the NRI Rez 10 kinds of shelf-stable meat products have been prepared. The meat was cooked, vacuum packed in SiO x -containing pouch, freezed in liquid nitrogen and irradiated with electron beam accelerator. The microbial, chemical, and organoleptic properties have been tested

Shelf-stable food through high dose irradiation

Energy Technology Data Exchange (ETDEWEB)

Placek, V. E-mail: pla@ujv.cz; Svobodova, V.; Bartonicek, B.; Rosmus, J.; Camra, M

2004-10-01

Irradiation of food with high doses (radappertization) is a way, how to prepare shelf-stable ready-to-eat food. The radappertization process requires that the food be heated at first to an internal temperature of at least 75 deg. C to inactivate autolytic enzyme, which could cause the spoilage during storage without refrigeration. In order to prevent radiation induced changes in sensory properties (off flavors, odors, undesirable color change, etc.) the food was vacuum packed and irradiated in frozen state at -30 deg. C or less to a minimum dose of 35 kGy. Such products have characteristics of fresh food prepared for eating even if they are stored for long time under tropical conditions. The wholesomeness (safety for consumption) has been confirmed during 40 years of testing. Within the NRI Rez 10 kinds of shelf-stable meat products have been prepared. The meat was cooked, vacuum packed in SiO{sub x}-containing pouch, freezed in liquid nitrogen and irradiated with electron beam accelerator. The microbial, chemical, and organoleptic properties have been tested.

Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage

Directory of Open Access Journals (Sweden)

Pınar Balkir

2011-09-01

Full Text Available Effects of freezing and packaging methods on organic acid content of goat cheese during 12 weeks of storage were determined. Goat cheese milk curds were divided into two batches; one of the batches was directly processed in to goat cheese while the other was frozen at -18 °C and stored for six months and processed into cheese after being thawed. Cheese samples were packed in three parts and stored at 4 °C refrigerated control sample and at -18 °C for six months frozen experimental samples. Cheese samples were packed in three different packaging methods: aerobic, vacuum or modified atmosphere. Citric, malic, fumaric, acetic, lactic, pyruvic and propionic acids were analyzed using HPLC method after 1st, 3rd, 6th, 9th and 12th week of storage period. Lactic acid was the main organic acids while pyruvic acid had the lowest content in all cheese samples. Citric and fumaric acid levels of frozen samples increased during storage whereas malic, acetic, pyruvic and propionic acid amounts were decreased compared to the beginning of storage. Packaging methods and freezing process also effected lactic acid levels statistically (p<0.05. Fumaric, acetic and lactic acid concentration of refrigerated samples were increased but citric, malic and propionic acids decreased during storage. Pyruvic acid level did not change significantly. It was determined that organic acid concentrations were effected by freezing process, storage time and packaging methods significantly (p<0.05.

Space shuttle/food system. Volume 2, Appendix C: Food cooling techniques analysis. Appendix D: Package and stowage: Alternate concepts analysis

Science.gov (United States)

1974-01-01

The relative penalties associated with various techniques for providing an onboard cold environment for storage of perishable food items, and for the development of packaging and vehicle stowage parameters were investigated in terms of the overall food system design analysis of space shuttle. The degrees of capability for maintaining both a 40 F to 45 F refrigerated temperature and a 0 F and 20 F frozen environment were assessed for the following cooling techniques: (1) phase change (heat sink) concept; (2) thermoelectric concept; (3) vapor cycle concept; and (4) expendable ammonia concept. The parameters considered in the analysis were weight, volume, and spacecraft power restrictions. Data were also produced for packaging and vehicle stowage parameters which are compatible with vehicle weight and volume specifications. Certain assumptions were made for food packaging sizes based on previously generated space shuttle menus. The results of the study are shown, along with the range of meal choices considered.

Modification of a liquid hydrogen tank for integrated refrigeration and storage

Science.gov (United States)

Swanger, A. M.; Jumper, K. M.; Fesmire, J. E.; Notardonato, W. U.

2015-12-01

The modification and outfitting of a 125,000-liter liquid hydrogen tank was performed to provide integrated refrigeration and storage capability. These functions include zero boil-off, liquefaction, and densification and therefore require provisions for sub-atmospheric tank pressures within the vacuum-jacketed, multilayer insulated tank. The primary structural modification was to add stiffening rings inside the inner vessel. The internal stiffening rings were designed, built, and installed per the ASME Boiler and Pressure Vessel Code, Section VIII, to prevent collapse in the case of vacuum jacket failure in combination with sub-atmospheric pressure within the tank. For the integrated refrigeration loop, a modular, skeleton-type heat exchanger, with refrigerant temperature instrumentation, was constructed using the stiffening rings as supports. To support the system thermal performance testing, three custom temperature rakes were designed and installed along the 21-meter length of the tank, once again using rings as supports. The temperature rakes included a total of 20 silicon diode temperature sensors mounted both vertically and radially to map the bulk liquid temperature within the tank. The tank modifications were successful and the system is now operational for the research and development of integrated refrigeration technology.

21 CFR 160.110 - Frozen eggs.

Science.gov (United States)

2010-04-01

... Frozen eggs. (a) Frozen eggs, frozen whole eggs, frozen mixed eggs is the food prepared by freezing... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen eggs. 160.110 Section 160.110 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

Analysis of Refrigeration Equipment in School Nutrition Programs in the USDA/FNS Southwest Region

Science.gov (United States)

Webb, Virginia Susan

2012-01-01

Equipment to store foods at proper temperatures is critical to serving safe and nutritious meals in schools yet little is known about the amount or the adequacy of refrigerated storage in school nutrition programs. The purposes of this study were to identify the types and capacity of refrigeration equipment used in schools, determine the perceived…

A new frozen-spin target for 4 pi particle detection

CERN Document Server

Bradtke, C; Peschel, H; Görtz, S; Harmsen, J; Hasegawa, S; Horikawa, N; Iwata, T; Kageya, T; Matsuda, T; Meier, A; Meyer, Werner T; Radtke, E; Reicherz, G; Rohlof, C; Thomas, A; Wakai, A

1999-01-01

A new frozen-spin target has been developed, that allows the detection of emitted particles in an angular acceptance of almost 4 pi in the laboratory frame. The central part of this new target represents a sup 3 He/ sup 4 He dilution refrigerator that is installed horizontally along the beam axis. The refrigerator includes an internal superconducting holding coil to maintain the nucleon polarization in the frozen-spin mode longitudinally to the beam. The design of the dilution refrigerator and the use of an internal holding coil enabled for the first time the measurement of a spin-dependent total cross section in combination with a polarized solid state target. This new frozen-spin target was used successfully to measure the helicity asymmetry of the total photoabsorption cross-section at the Mainz accelerator facility MAMI. This experiment has been performed in order to verify for the first time the GDH sum rule.

On the Trade-off between Energy Consumption and Food Quality Loss in Supermarket Refrigeration Systems

DEFF Research Database (Denmark)

Cai, Junping; Jensen, Jørgen Bauck; Skogestad, Sigurd

2008-01-01

This paper studies the trade-off between energy consumption and food quality loss, at varying ambient conditions, in supermarket refrigeration systems. Compared with the traditional operation with pressure control, a large potential for energy savings without extra loss of food quality is demonst......This paper studies the trade-off between energy consumption and food quality loss, at varying ambient conditions, in supermarket refrigeration systems. Compared with the traditional operation with pressure control, a large potential for energy savings without extra loss of food quality...

Carotenoids and flavonoids in organically grown spinach (Spinacia oleracea L) genotypes after deep frozen storage

DEFF Research Database (Denmark)

Kidmose, U.; Knuthsen, Pia; Edelenbos, M.

2001-01-01

storage the green colour was determined by sensory evaluation and HunterLab colorimetry. The content of individual chlorophylls, carotenoids and flavonoids was determined using HPLC. Lutein, beta -carotene, violaxanthin and 9 '-(Z)-neoxanthin were the main carotenoids in processed spinach. The total......After frozen storage the content of individual carotenoids and flavonoids was determined in organically grown spinach genotypes (Spinacia oleracea L) which differed in leaf colour and shape. The spinach was sorted, washed, blanched in steam for 3 min and frozen in liquid nitrogen. After frozen...... of lutein and neoxanthin varied significantly between genotypes, and the highest content was found in the dark green genotype (76.0 and 25.4 mg kg(-1) 'wet weight' as eaten respectively). The total flavonoid content and the relative content of individual flavonoids were found to vary between the six...

Application of a Surimi-Based Coating to Improve the Quality Attributes of Shrimp during Refrigerated Storage.

Science.gov (United States)

Sharaf Eddin, Abdulhakim; Tahergorabi, Reza

2017-09-05

Shrimp is a popular seafood throughout the world. However, shrimp is highly perishable due to biochemical, microbiological, or physical changes during postmortem storage. In this study, the effect of a surimi-based coating with and without montmorillonite (MMT) nanoclay on shrimp quality was evaluated during eight days of refrigerator storage. Use of a surimi-based coating resulted in reductions of aerobic plate counts (APC) up to 2 log units. The combined effect of the MMT and coating was observed. Surimi-based coating with MMT resulted in lower APC ( p coating with MMT to the shrimp samples improved sensory quality and delayed lipid oxidation and color deterioration during storage time. In general, better texture was observed when coating was applied either with or without MMT. This study suggests that surimi-based coating may improve the quality of shrimp during refrigerated storage.

Multi-antibiotic resistant bacteria in frozen food (ready to cook food) of animal origin sold in Dhaka, Bangladesh

OpenAIRE

Sultana, Fouzia; Kamrunnahar,; Afroz, Hafsa; Jahan, Afroz; Fakruddin, Md.; Datta, Suvamoy

2014-01-01

Objective: To investigate the bacterial load and antibiotic resistance pattern of bacterial isolates obtained from (ready to cook) frozen food samples of animal origin in Dhaka, Bangladesh. Methods: A total of 20 samples of frozen ready to cook food of animal origin were purchased from different separate grocery stores in Dhaka, Bangladesh. Bacteria were isolated and identified based on the basis of biochemical properties. Results: A total of 57 isolates has been isolated from 20 sample...

Fresh, frozen, or ambient food equivalents and their impact on food waste generation in Dutch households.

Science.gov (United States)

Janssen, Anke M; Nijenhuis-de Vries, Mariska A; Boer, Eric P J; Kremer, Stefanie

2017-09-01

In Europe, it is estimated that more than 50% of total food waste - of which most is avoidable - is generated at household level. Little attention has been paid to the impact on food waste generation of consuming food products that differ in their method of food preservation. This exploratory study surveyed product-specific possible impacts of different methods of food preservation on food waste generation in Dutch households. To this end, a food waste index was calculated to enable relative comparisons of the amounts of food waste from the same type of foods with different preservation methods on an annual basis. The results show that, for the majority of frozen food equivalents, smaller amounts were wasted compared to their fresh or ambient equivalents. The waste index (WI) proposed in the current paper confirms the hypothesis that it may be possible to reduce the amount of food waste at household level by encouraging Dutch consumers to use (certain) foods more frequently in a frozen form (instead of fresh or ambient). However, before this approach can be scaled to population level, a more detailed understanding of the underlying behavioural causes with regard to food provisioning and handling and possible interactions is required. Copyright © 2017. Published by Elsevier Ltd.

Observations on procedures for thawing and spit-roasting frozen dressed chickens, and post-cooking care and storage: with particular reference to food-poisoning bacteria

Science.gov (United States)

Roberts, Diane

1972-01-01

A comparison was made of four methods of thawing frozen chickens and an average thaw time for each method was determined. Fully and partially thawed chickens, inoculated with salmonellas, Clostridium welchii and Staphylococcus aureus were cooked in a spit-roasting oven at different temperatures for different lengths of time. The chickens were examined freshly cooked and after storage under various conditions. Spit roasting fully thawed chickens until the outer skin was golden brown was sufficient heat-treatment to kill salmonellas and Staph. aureus but Cl. welchii could survive. Salmonellas could also survive if the chickens were not fully thawed before cooking. Incorrect storage after cooking was shown to encourage the growth of pathogens. The incidence of intestinal pathogens in frozen dressed chickens and environmental hazards in spit-roasting establishments were also studied. Of raw chickens examined 35% contained salmonellas (9 serotypes), 63% contained Cl. welchii and 63% Staph. aureus. PMID:4342001

Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage

Science.gov (United States)

2015-01-01

The ultrastructure in the beef muscle of the electro-magnetic resonance and air blast freezing during the frozen storage, and the changes in the quality characteristics after thawing were evaluated. The size of ice crystal was small and evenly formed in the initial freezing period, and it showed that the size was increased as the storage period was elapsed (pfreezing showed the size of ice crystal with a lower rate of increase than the air blast freezing during the frozen storage. The thawing loss of beef stored by the electro-magnetic resonance freezing was significantly lower than the air blast freezing during frozen storage (pfreezing was higher than the air blast on 8 month (pfreezing did not show the difference until 4 months, and it showed higher acceptability in comparison with the beef stored by the air blast freezing. Thus, it is considered that the freezing method has an effect on the change in the ultrastructure and quality characteristics of the beef. PMID:26761797

Reduction of pasteurization temperature leads to lower bacterial outgrowth in pasteurized fluid milk during refrigerated storage: a case study.

Science.gov (United States)

Martin, N H; Ranieri, M L; Wiedmann, M; Boor, K J

2012-01-01

Bacterial numbers over refrigerated shelf-life were enumerated in high-temperature, short-time (HTST) commercially pasteurized fluid milk for 15 mo before and 15 mo after reducing pasteurization temperature from 79.4°C (175°F) [corrected] to 76.1°C (169°F). Total bacterial counts were measured in whole fat, 2% fat, and fat-free milk products on the day of processing as well as throughout refrigerated storage (6°C) at 7, 14, and 21 d postprocessing. Mean total bacterial counts were significantly lower immediately after processing as well as at 21 d postprocessing in samples pasteurized at 76.1°C versus samples pasteurized at 79.4°C. In addition to mean total bacterial counts, changes in bacterial numbers over time (i.e., bacterial growth) were analyzed and were lower during refrigerated storage of products pasteurized at the lower temperature. Lowering the pasteurization temperature for unflavored fluid milk processed in a commercial processing facility significantly reduced bacterial growth during refrigerated storage. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

A Weibull model to describe antimicrobial kinetics of oregano and lemongrass essential oils against Salmonella Enteritidis in ground beef during refrigerated storage.

Science.gov (United States)

de Oliveira, Thales Leandro Coutinho; Soares, Rodrigo de Araújo; Piccoli, Roberta Hilsdorf

2013-03-01

The antimicrobial effect of oregano (Origanum vulgare L.) and lemongrass (Cymbopogon citratus (DC.) Stapf.) essential oils (EOs) against Salmonella enterica serotype Enteritidis in in vitro experiments, and inoculated in ground bovine meat during refrigerated storage (4±2 °C) for 6 days was evaluated. The Weibull model was tested to fit survival/inactivation bacterial curves (estimating of p and δ parameters). The minimum inhibitory concentration (MIC) value for both EOs on S. Enteritidis was 3.90 μl/ml. The EO concentrations applied in the ground beef were 3.90, 7.80 and 15.60 μl/g, based on MIC levels and possible activity reduction by food constituents. Both evaluated EOs in all tested levels, showed antimicrobial effects, with microbial populations reducing (p≤0.05) along time storage. Evaluating fit-quality parameters (RSS and RSE) Weibull models are able to describe the inactivation curves of EOs against S. Enteritidis. The application of EOs in processed meats can be used to control pathogens during refrigerated shelf-life. Copyright © 2012 Elsevier Ltd. All rights reserved.

Evaluation of the combined effect of the irradiation process and packaging in different atmospheres on microbiological and sensory quality of beef (Longissimus dorsi) fresh chilled and frozen

International Nuclear Information System (INIS)

Moreno, Maria Luz Garcia

2001-01-01

Meat, a nutritious food, allows the development of a wide variety of microorganisms which not only spoils it but offers risk to public health. Irradiation with medium doses can be efficiently use to control the presence of microorganisms in meat. Depending upon the dose, irradiation of meat can lead to formation of off-flavours, off odours and discoloration of meat packed with oxygen. These problems can probably be overcome using vacuum package or freezing temperatures. The aim of this research was to evaluate the effect of irradiation, vacuum packaging and temperature on the meat quality. Forty beef pieces (approx. 100g each) were packed under normal atmosphere, 40 were vacuum packed and 40 under N 2 atmosphere. Half of each group was kept overnight under refrigeration and half was frozen. Refrigerated samples were irradiated with 0, 1, 1.5 and 2 kGy. Frozen samples were irradiated with 0, 1, 2 and 3 kGy. Number of microorganisms was significantly reduced (p 3 CFU/g in control samples and remained the same during all study and was detected only in refrigerated irradiated samples. Lactic acid bacteria were less affected by irradiation. Bacterial spores were found in both control and irradiated samples in low numbers (1-67 spores/g). Salmonella sp. and Staphylococcus sp. were not detected. The best combination of treatments to extend the shelf-life of refrigerated meat was vacuum packaging and an irradiation dose of 2 kGy. Nitrogen did not improve the color of irradiated meat. Refrigerated irradiated aerobically packaged meat was darker and less red than control samples. Frozen irradiated aerobically packaged meat was less red and lightener. The effectiveness of food irradiation is based on good quality of raw product. (author)

Short communication: The effects of frozen storage on the survival of probiotic microorganisms found in traditionally and commercially manufactured kefir.

Science.gov (United States)

O'Brien, K V; Aryana, K J; Prinyawiwatkul, W; Ordonez, K M Carabante; Boeneke, C A

2016-09-01

Kefir is a fermented milk traditionally made from a unique starter culture, which consists of numerous bacteria and yeast species bound together in an exopolysaccharide matrix produced by certain lactic acid bacteria. Many health benefits are associated with traditionally produced kefir; however, bulging and leaking packaging, caused by secondary yeast fermentation during storage, has limited large-scale manufacture. Commercial kefir products have been designed to reduce these effects by using a pure starter culture consisting of a mixture of bacteria and yeast species that give a flavor similar to traditional kefir, but some health benefits may be lost in commercial production due to reduced microbial diversity and lack of beneficial exopolysaccharides. In this study, traditional and commercial kefir was frozen to study the effects of frozen storage on the viability of probiotic bacteria over time. Traditional kefir was prepared by inoculating 1L of pasteurized whole goat milk with approximately 30g of kefir grains. Commercial kefir was prepared by inoculating 1L of full-fat, pasteurized goat milk with a commercial kefir starter. The milk was allowed to ferment at room temperature (24-28°C) until pH 4.6 was reached. Samples were frozen (-8 to -14°C) immediately following the completion of fermentation and were thawed and plated for lactobacilli, lactococci, and yeasts on d 0, 7, 14, and 30 of frozen storage. Lactobacilli, lactococci, and yeasts were significantly reduced in number during frozen storage; however, the traditionally produced kefir was shown to have significantly higher counts of bacteria and yeast at each sampling. We concluded that frozen storage and the development of frozen kefir products could eliminate most packaging concerns associated with the large-scale manufacture of traditionally produced kefir, resulting in increased production and marketability of this healthful product. Copyright © 2016 American Dairy Science Association. Published

Does feed composition affect oxidation of rainbow trout (Oncorhynchus mykiss) during frozen storage?

DEFF Research Database (Denmark)

Baron, Caroline; Hyldig, Grethe; Jacobsen, Charlotte

2009-01-01

that in this investigation fish fed fish oil were slightly more oxidized than fish fed vegetable oil. Results showed that canthaxanthin effectively protected both protein and lipid against oxidation during frozen storage. In contrast, astaxanthin did not seem to have a clear and systematic effect. Results indicated......Rainbow trout (Oncorhynchus mykiss) were fed a diet containing either fish oil or rapeseed oil and with or without 200 mg/kg carotenoid (either astaxanthin or canthaxanthin). A total of six diets were obtained: (1) fish oil/astaxanthin; (2) vegetable oil/astaxanthin; (3) fish oil/canthaxanthin; (4......) vegetable oil/canthaxanthin; (5) fish oil/no pigment; and (6) vegetable oil/no pigment. The fish were slaughtered and stored in polyethylene bags individually as butterfly fillets for up to 22 months at -20 C. The composition of the fish muscle at slaughter and during frozen storage was evaluated...

Effects of brown seaweed polyphenols, α-tocopherol, and ascorbic acid on protein oxidation and textural properties of fish mince (Pagrosomus major) during frozen storage.

Science.gov (United States)

Wang, Tiantian; Li, Zhenxing; Yuan, Fangzhou; Lin, Hong; Pavase, Tushar Ramesh

2017-03-01

Frozen storage of minced fish is currently one of the most important techniques to maintain its functional properties. However, some deterioration does occur during frozen storage and cause quality loss. The effects of brown seaweed polyphenols, α-tocopherol, and ascorbic acid on lipid and protein oxidation and textural properties of red sea bream (Pagrosomus major) during 90 days of frozen storage at -18 °C were investigated. All added antioxidants at 1 g kg -1 resulted in significantly lower thiobarbituric acid-reactive substances (TBARS) compared to the control during the 45 days of frozen storage. The antioxidants were also effective in retarding protein oxidation concerning to total sulfhydryl content and protein carbonyl content. Brown seaweed polyphenols and α-tocopherol significantly retarded the inactivation of Ca 2+ -ATPase activity during the first 45 days, whereas ascorbic acid had no such effect. The antioxidant activity showed either an invariable or decrease trend after 45 days storage. Adding antioxidants had a significant effect on the breaking force of the gels during the frozen storage period. These results indicate that brown seaweed polyphenols and α-tocopherol can be used to prevent oxidative reactions and thus maintain the structure of the gel formed by fish mince during frozen storage. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Effect of Holder pasteurization and frozen storage on macronutrients and energy content of breast milk.

Science.gov (United States)

García-Lara, Nadia Raquel; Vieco, Diana Escuder; De la Cruz-Bértolo, Javier; Lora-Pablos, David; Velasco, Noelia Ureta; Pallás-Alonso, Carmen Rosa

2013-09-01

The aim of this study was to explore the effect of Holder pasteurization and frozen storage at -20°C after pasteurization on fat, total nitrogen, lactose, and energy content of breast milk. Both procedures are routinely practiced in human milk banks. A total of 34 samples of frozen breast milk, donated by 28 women, were collected. Once thawed, an aliquot of each sample was analyzed before pasteurization; the remaining milk was pasteurized (Holder method) and split into 8 aliquots. One aliquot was analyzed after pasteurization and the remainder frozen at -20°C and analyzed 30, 60, 90, 120, and 180 days later. For every aliquot, fat, total nitrogen, lactose, and energy content were determined using the device human Milk Analyzer. We observed a significant reduction in fat (3.5%; -0.17 (-0.29; -0.04) g/dL) and energy content (2.8%; -2.03 (-3.60; -0.46) g/dL) after pasteurization. A significant decrease over time was observed for fat, lactose and energy content. No significant changes were observed for nitrogen content. Mean differences between day 0 postpasteurization and day 180 were -0.13 (-0.21; -0.06) g/dL for fat, -0.08 (-0.13; -0.03) g/dL for lactose, and -1.55 (-2.38; -0.71) kcal/dL for energy content. The relative decreases were 2.8%, 1.7%, and 2.2%, respectively. Overall (postpasteurization + frozen storage), a 6.2% and 5% decrease were observed for fat and energy, respectively. Holder pasteurization decreased fat and energy content of human milk. Frozen storage at -20°C of pasteurized milk significantly reduced fat, lactose, and energy content of human milk.

The impact of cold chain temperature abuses on the quality of frozen strawberries (Fragaria ×ananassa

Directory of Open Access Journals (Sweden)

Rui Cruz

2013-04-01

Full Text Available The quality of frozen foods can be negatively affected if improper storage and distribution temperatures are allowed. The objective of this study was to investigate the effect of freeze-thaw cycles, which may occur in the cold chain, on colour (Lab, Total Colour Differences (TCD, chroma and hue angle and vitamin C (ascorbic and dehydroascorbic acids content of frozen strawberries (Fragaria ×ananassa, Duschesne, cv. Selva. A plan of temperature abuses (TAs was established, based on a real situation, and applied to frozen strawberries during a four month frozen storage period. The results showed that the lightness (L was the only parameter that was not significantly affected by range of TAs studied. The colour showed some variation on the parameters a, b, TCD, chroma and hue angle. During TAs, ascorbic acid decreased about 75% and dehydroascorbic acid increased 73%. The non-abused strawberry samples showed better overall appearance than the abused samples. This work contributes to an understanding of the quality changes of frozen strawberries that might occur during frozen storage and cold chain distribution.

Quantitative relationship between trimethylamine-oxide aldolase activity and formaldehyde accumulation in white muscle from gadiform fish during frozen storage

DEFF Research Database (Denmark)

Nielsen, Michael Krogsgaard; Jørgensen, Bo

2004-01-01

for by the endogenous white muscle in situ TMAOase activity. This TMAOase activity also correlated with the rate of insolubilization of otherwise high ionic strength soluble protein. A simple model describing the accumulation of free formaldehyde during frozen storage of gadiform fish is proposed. The model is based......The accumulation of formaldehyde and the resulting deterioration of seafood products during frozen storage are primarily caused by the enzymatic activity of trimethylamine oxide aldolase (TMAOase). A screening of muscle samples from 24 species showed TMAOase activity in only the nine gadiform...... species that were analyzed. Enzyme activities in the major white muscle of gadiform fish showed large variations between species as well as between individuals. A frozen storage experiment showed a similarly large variation in the rate of formaldehyde accumulation, which could be accounted...

Experimental evaluation of desuperheating and oil cooling process through liquid injection in two-staged ammonia refrigeration systems with screw compressors

International Nuclear Information System (INIS)

Zlatanović, Ivan; Rudonja, Nedžad

2012-01-01

This paper examines the problem of achieving desuperheating through liquid injection in two-staged refrigeration systems based on screw compressors. The oil cooling process by refrigerant injection is also included. The basic thermodynamic principles of desuperheating and compressor cooling as well as short comparison with traditional method with a thermosyphon system have also been presented. Finally, the collected data referring to a big refrigeration plant are analyzed in the paper. Specific ammonia system concept applied in this refrigeration plant has demonstrated its advantages and disadvantages. - Highlights: ► An experiment was setup during a frozen food factory refrigeration system reconstruction and adaptation. ► Desuperheating and low-stage compressors oil cooling process were investigated. ► Efficiency of compression process and high-stage compressors functioning were examined. ► Evaporation temperature reduction has great influence on the need for injected liquid refrigerant. ► Several cases in which desuperheating and oil cooling process application are justified were determined.

Effects of chilled-then-frozen storage (up to 52weeks) on lamb M. longissimus lumborum quality and safety parameters.

Science.gov (United States)

Coombs, Cassius E O; Holman, Benjamin W B; Collins, Damian; Friend, Michael A; Hopkins, David L

2017-12-01

This study evaluated the effect of chilled followed by frozen storage on lamb quality and safety parameters. Experimental (n=360) M. longissimus lumborum (LL) were randomly sampled from the boning room of a commercial Australian abattoir, at 24 h post-mortem, and assigned to five chilled storage periods (0, 2, 4, 6 and 8 weeks) and six subsequent frozen storage periods (0, 4, 8, 12, 24 and 52 weeks). Upon completion of each storage treatment combination, corresponding LL were sub-sectioned and analysed for colour stability (0, 1, 2 and 3 days), shear force, fluid losses (purge, thaw and cooking losses), intramuscular fat content, sarcomere length, water activity and microbial load (lactic acid bacteria, Enterobacteriaceae sp., Brochothrix thermosphacta, Clostridium perfringens and Escherichia coli). LL stored chilled for 2-4 weeks prior to freezing presented superior results for shear force, display colour and low levels of spoilage microbes, correlating with good eating quality and safety following more than one year of frozen storage. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

Fate of Salmonella throughout Production and Refrigerated Storage of Tahini.

Science.gov (United States)

Zhang, Yangjunna; Keller, Susanne E; Grasso-Kelley, Elizabeth M

2017-06-01

Tahini, a low-moisture food that is made from sesame seeds, has been implicated in outbreaks of salmonellosis. In this study, the fate of Salmonella was determined through an entire process for the manufacture of tahini, including a 24-h seed soaking period before roasting, subsequent grinding, and storage at refrigeration temperature. Salmonella populations increased by more than 3 log CFU/g during a 24-h soaking period, reaching more than 7 log CFU/g. Survival of Salmonella during roasting at three temperatures, 95, 110, and 130°C, was assessed using seeds on which Salmonella was grown. Salmonella survival was impacted both by temperature and the water activity (a w ) at the beginning of the roasting period. When roasted at 130°C with a high initial a w (≥0.90) and starting Salmonella populations of ∼8.5 log CFU/g, populations quickly decreased below detection limits within the first 10 min. However, when the seeds were reduced to an a w of 0.45 before roasting at the same temperature, 3.5 log CFU/g remained on the seeds after 60 min. In subsequent storage studies, seeds were roasted at 130°C for 15 min before processing into tahini. For the storage studies, tahini was inoculated using two methods. The first method used seeds on which Salmonella was first grown before roasting. In the second method, Salmonella was inoculated into the tahini after manufacture. All tahini was stored for 119 days at 4°C. No change in Salmonella populations was recorded for tahini throughout the entire 119 days regardless of the inoculation method used. These combined results indicate the critical importance of a w during a roasting step during tahini manufacture. Salmonella that survive roasting will likely remain viable throughout the normal shelf life of tahini.

Influence of Frozen Storage on the Fatty Acid Composition of Ostrich ...

African Journals Online (AJOL)

The aim of the study was to evaluate the effect of the duration (24 hours, 60 days and 120 days) of frozen storage (−20 ºC) on the fatty acid composition of meat from ostriches supplemented with linseed and rapeseed. The study was carried out on muscles of 40 ostriches raised on five dietary groups: control with no ...

Detection method of prawn irradiated in frozen state using tyrosine isomers as a marker

International Nuclear Information System (INIS)

Oikawa, H.; Satomi, M.; Omura, Y.; Yano, Y.

2001-01-01

Internationally the use of food irradiation has been expanding. And therefore a method is needed to detect whether food has been irradiated or not. We examined the content of the tyrosine isomers, m-tyrosine and omicron-tyrosine, of prawns irradiated in the frozen state (< -30 deg C) as a marker of the detection method. The tyrosine isomer content linearly increased with increasing dose, and the level of tyrosine isomers in the frozen-irradiated prawn was 50 - 60 % of the un frozen ones. But the difference in the content of tyrosine isomers between non-irradiated and irradiated at 5.0 kGy, that is the approved dose for frozen shellfish in countries where this technique is approved, is enough for discrimination. In addition, the content of tyrosine isomers showed little change during the frozen storage for 120 days. So we think the method using tyrosine isomers is suitable for practical use in Japan for imports of many kinds of frozen shellfish

Zero boil-off methods for large-scale liquid hydrogen tanks using integrated refrigeration and storage

Science.gov (United States)

Notardonato, W. U.; Swanger, A. M.; E Fesmire, J.; Jumper, K. M.; Johnson, W. L.; Tomsik, T. M.

2017-12-01

NASA has completed a series of tests at the Kennedy Space Center to demonstrate the capability of using integrated refrigeration and storage (IRAS) to remove energy from a liquid hydrogen (LH2) tank and control the state of the propellant. A primary test objective was the keeping and storing of the liquid in a zero boil-off state, so that the total heat leak entering the tank is removed by a cryogenic refrigerator with an internal heat exchanger. The LH2 is therefore stored and kept with zero losses for an indefinite period of time. The LH2 tank is a horizontal cylindrical geometry with a vacuum-jacketed, multilayer insulation system and a capacity of 125,000 liters. The closed-loop helium refrigeration system was a Linde LR1620 capable of 390W cooling at 20K (without any liquid nitrogen pre-cooling). Three different control methods were used to obtain zero boil-off: temperature control of the helium refrigerant, refrigerator control using the tank pressure sensor, and duty cycling (on/off) of the refrigerator as needed. Summarized are the IRAS design approach, zero boil-off control methods, and results of the series of zero boil-off tests.

A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration.

Science.gov (United States)

Moreira, Sílvia A; Fernandes, Pedro A R; Duarte, Ricardo; Santos, Diana I; Fidalgo, Liliana G; Santos, Mauro D; Queirós, Rui P; Delgadillo, Ivonne; Saraiva, Jorge A

2015-11-01

Hyperbaric storage (HS), storage under pressure at 25°C and 30°C, of a ready-to-eat (RTE) soup was studied and compared with refrigeration. Soup was stored at different time (4 and 8 h), temperature (4°C, 25°C, and 30°C), and pressure (0.1, 100, and 150 MPa) conditions, to compare microbial loads and physicochemical parameters. HS resulted in similar (microbial growth inhibition) to better (microbial inactivation) results compared to refrigeration, leading to equal and lower microbial loads, respectively, at the end of storage. Lower/higher pressure (100 vs. 150 MPa) and shorter/longer storage times (4 vs. 8 h) resulted in more pronounced microbial growth inhibition/microbial inactivation. Aerobic mesophiles showed less susceptibility to HS, compared to Enterobacteriaceae and yeast and molds. HS maintained generally the physicochemical parameters at values similar to refrigeration. Thus, HS with no need for temperature control throughout storage and so basically energetically costless, is a potential alternative to refrigeration.

Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature.

Science.gov (United States)

Roldán, Mar; Antequera, Teresa; Hernández, Alejandro; Ruiz, Jorge

2015-10-01

This study aimed to determine the influence of cooking temperature (either 60 ℃ or 80 ℃) and time (6 h or 24 h) on the physicochemical (weight loss, moisture content, instrumental color, instrumental texture, lipid and protein oxidation) and microbiological changes underwent by sous-vide cooked lamb loins during refrigerated storage for 30 days. There was a slight trend to decreasing weight losses in some of the cooking treatments, but only in samples cooked at 60 ℃ for 6 h it was paralleled with an increase in moisture content. The only noteworthy oxidative change was a marked decrease in conjugated dienes after two weeks of storage in samples cooked at 80 ℃ for 24 h. Neither instrumental texture nor color showed noticeable variations during the storage. Microbial population remained quite low during the whole refrigerated storage. Overall, most of the studied parameters showed only scarce changes throughout 30 days of refrigerated storage that most likely would not influence the quality of sous-vide cooked loin lambs. © The Author(s) 2014.

Long term storage of dry versus frozen RNA for next generation molecular studies.

Directory of Open Access Journals (Sweden)

Eric Seelenfreund

Full Text Available The standard method for the storage and preservation of RNA has been at ultra-low temperatures. However, reliance on liquid nitrogen and freezers for storage of RNA has multiple downsides. Recently new techniques have been developed for storing RNA at room temperature utilizing desiccation and are reported to be an effective alternative for preserving RNA integrity. In this study we compared frozen RNA samples stored for up to one year to those which had been desiccated using RNAstable (Biomatrica, Inc., San Diego, CA and stored at room temperature. RNA samples were placed in aliquots and stored after desiccation or frozen (at -80°C, and were analyzed for RNA Integrity Number (RIN, and by qPCR, and RNA sequencing. Our study shows that RNAstable is able to preserve desiccated RNA samples at room temperature for up to one year, and that RNA preserved by desiccation is comparable to cryopreserved RNA for downstream analyses including real-time-PCR and RNA sequencing.

Effect of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage.

Science.gov (United States)

Lyu, Fei; Huang, Rui-Ji; Liu, Lin; Zhou, Xuxia; Ding, Yu-Ting

2015-03-01

The main objective of this study was to assess the influence of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage on board. Fishes were slaughtered by asphyxia in air (AA), asphyxia in ice water (AI) or stunning fish heads (SH), and the rigor mortis, pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), 2-thiobarbituric acid reactive substances (TBARS) and sensory properties for the fishes were analyzed. On day 0, Chilean jack mackerel samples of AI group displayed higher pH values than those of AA and SH groups. TVB-N, TMA and TBARS values of all samples increased with the storage time, and these values of AI had a lower increase than AA and SH. Moreover, samples of AI had a better sensory score than AA and SH during storage. It can be concluded that slaughter method of asphyxia in ice water for Chilean jack mackerel exhibit the better efficiency on maintaining the fish quality during refrigerated storage on board.

Design and Performance Analysis of a Biodiesel Engine Driven Refrigeration System for Vaccine Storage

Directory of Open Access Journals (Sweden)

K Kamsuk

2013-06-01

Full Text Available A compact, stand-alone, refrigeration module powered by a small biodiesel engine for vaccine storage in rural use was proposed. The engine was of single cylinder, four-stroke, directinjection with displacement of 0.296 cm3 and compression ratio of 20:1. The refrigeration system was modified from an automotive vapor compression system. The system performance was analytically investigated. From the simulation, it was found to have acceptable operation over a range of speeds and loads. Performance of the system in terms of fuel consumption and torque tended to decrease with an increase in engine speed. The modular system was able to operate at cooling loads above 4.6 kW, with proper speed ratio between the engine and the compressor. Overall, primary energy ratio of the refrigeration was found to be maximum at 0.54.

21 CFR 146.137 - Frozen orange juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen orange juice. 146.137 Section 146.137 Food... Beverages § 146.137 Frozen orange juice. (a) Frozen orange juice is orange juice as defined in § 146.135, except that it is frozen. (b) The name of the food is “Frozen orange juice”. Such name may be preceded on...

Frozen soil barrier technology. Innovative technology summary report

International Nuclear Information System (INIS)

1995-04-01

The technology of using refrigeration to freeze soils has been employed in large-scale engineering projects for a number of years. This technology bonds soils to give load-bearing strength during construction; to seal tunnels, mine shafts, and other subsurface structures against flooding from groundwater; and to stabilize soils during excavation. Examples of modern applications include several large subway, highway, and water supply tunnels. Ground freezing to form subsurface frozen soil barriers is an innovative technology designed to contain hazardous and radioactive contaminants in soils and groundwater. Frozen soil barriers that provide complete containment (open-quotes Vclose quotesconfiguration) are formed by drilling and installing refrigerant piping (on 8-ft centers) horizontally at approximately 45 degrees angles for sides and vertically for ends and then recirculating an environmentally safe refrigerant solution through the piping to freeze the soil porewater. Freeze plants are used to keep the containment structure at subfreezing temperatures. A full-scale containment structure was demonstrated from May 12 to October 10, 1994, at a nonhazardous site on SEG property on Gallaher Road, Oak Ridge, Tennessee

Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries

Directory of Open Access Journals (Sweden)

Kadri Koppel

2014-01-01

Full Text Available The objective of this study was to begin characterizing purchase, storage, handling, and preparation of poultry products and eggs by selected consumers in three Asian countries: India, Korea, and Thailand. Approximately 100 consumers in each location were recruited to participate in this study. The consumers were surveyed about eggs and poultry purchase behavior characteristics, such as temperatures and locations, storage behavior, such as storage locations in the refrigerator or freezer, preparation behavior, such as washing eggs and poultry before cooking, and handling behavior, such as using cutting boards during cooking. The results indicated differences in purchase and storage practices of raw eggs. Most Korean consumers purchased refrigerated eggs and stored the eggs in the refrigerator, while Indian and Thai consumers bought eggs that were stored at room temperature, but would refrigerate the eggs at home. Approximately half of the consumers in each country froze raw meat, poultry, or seafood. Food preparation practices showed potential for cross-contamination during cooking, such as using the same cutting board for different kinds of foods or not washing hands with soap and water. The results presented in this pilot study may lead to development of educational messages and raising consumer awareness of food safety practices in Asian countries.

Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries

Science.gov (United States)

Koppel, Kadri; Suwonsichon, Suntaree; Chitra, Uma; Lee, Jeehyun; Chambers, Edgar

2014-01-01

The objective of this study was to begin characterizing purchase, storage, handling, and preparation of poultry products and eggs by selected consumers in three Asian countries: India, Korea, and Thailand. Approximately 100 consumers in each location were recruited to participate in this study. The consumers were surveyed about eggs and poultry purchase behavior characteristics, such as temperatures and locations, storage behavior, such as storage locations in the refrigerator or freezer, preparation behavior, such as washing eggs and poultry before cooking, and handling behavior, such as using cutting boards during cooking. The results indicated differences in purchase and storage practices of raw eggs. Most Korean consumers purchased refrigerated eggs and stored the eggs in the refrigerator, while Indian and Thai consumers bought eggs that were stored at room temperature, but would refrigerate the eggs at home. Approximately half of the consumers in each country froze raw meat, poultry, or seafood. Food preparation practices showed potential for cross-contamination during cooking, such as using the same cutting board for different kinds of foods or not washing hands with soap and water. The results presented in this pilot study may lead to development of educational messages and raising consumer awareness of food safety practices in Asian countries. PMID:28234307

Effect of gamma irradiation and storage on lutein and zeaxanthin in liquid, frozen and dried egg yolk samples

International Nuclear Information System (INIS)

Mine Uygun-Saribay; Ece Ergun; Turhan Koeseoglu

2014-01-01

The aim of this study was to monitor the effects of gamma irradiation and storage on the content of lutein and zeaxanthin in egg yolk samples. Liquid, frozen and dried egg samples were subjected to gamma irradiation doses of 0, 1, 2 and 3 kGy followed by storage of liquid samples at +4 ± 1 deg C for 21 days, frozen samples at -18 ± 1 deg C and dried samples at room temperature for 1 year. The xanthophyll concentrations were determined by high-performance liquid chromatography-diode array detector. It was observed that concentrations of both lutein and zeaxanthin were decreased significantly (P < 0.05) after irradiation and during storage. The mechanism for radiation-induced degradation was proposed as radical formation which initiate chain reactions. It was suggested that during storage active radical species and oxygen caused the degradation. (author)

Control of Refrigeration Systems for Trade-off between Energy Consumption and Food Quality Loss

DEFF Research Database (Denmark)

Cai, Junping

In supermarkets, control strategies determine both the energy consumption of refrigeration systems and the quality loss of refrigerated foodstuffs. The question is, what can be done to optimize the balance between quality loss and energy consumption? This thesis tries to answer this question...... by applying two main optimization strategies to traditional refrigeration systems. The first strategy is a new defrost-on-demand scheme, which based on an objective function between quality loss and energy consumption, continuously seeks an optimal time interval for defrosting in dynamic situation. The second...... strategy is through utilization of the thermal mass of the refrigerated foodstuffs, the day-night temperature variation and the capacity control of the compressor, to realize a trade-off between system energy consumption and food quality loss....

Model of refrigerated display-space allocation for multi agro-perishable products considering markdown policy

Science.gov (United States)

Satiti, D.; Rusdiansyah, A.

2018-04-01

Problems that need more attention in the agri-food supply chain are loss and waste as consequences from improper quality control and excessive inventories. The use of cold storage is still being one of favourite technologies in controlling product quality by majority of retailers. We considerate the temperature of cold storage in determining the inventory and pricing strategies based on identified product quality. This study aims to minimize the agri-food waste, utility of cold storage facilities and maximize retailer’s profit through determining the refrigerated display-space allocation and markdown policy based on identified food shelf life. The proposed model evaluated with several different scenarios to find out the right strategy.

21 CFR 160.150 - Frozen egg whites.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen egg whites. 160.150 Section 160.150 Food... HUMAN CONSUMPTION EGGS AND EGG PRODUCTS Requirements for Specific Standardized Eggs and Egg Products § 160.150 Frozen egg whites. (a) Frozen egg whites, frozen egg albumen is the food prepared by freezing...

IMPACT OF AMARANTH (AMARANTH SP. ON TECHNOLOGICAL QUALITY OF BAKERY PRODUCTS DURING FROZEN STORAGE

Directory of Open Access Journals (Sweden)

Tatiana Bojňanská

2014-02-01

Full Text Available Frozen baking semi-finished meals and dough bring to consumer daily fresh products with the added value from the point of view of comfort and storage, as well as fresh products of comparable quality with baking yeasts products. The aim of this study was to observe the impact of adding 30% of flour from amaranth to the wheat flour T 650 on the quality of immediately baked products stored one, three and six months in a freezer at the temperature of -18°. The overall quality of baked loaves from frozen dough was declining gradually depending on the length of storage in the freezing box, while the highest decline in quality was recorded after three and six months of storage. Specifically, after one month there was a decline in the loaf volume - the one of the most important indicators for bakery quality - by 10.5% and after three and six months by 26.3% in comparison to fresh loaves. The decline in bakery quality was caused mainly by decreasing activity of yeast cells which were damaged by crystals of ice, by the afterward loss of their ability to yeast and by gradual decrease of dough firmness.

Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat.

Science.gov (United States)

Sabow, Azad Behnan; Sazili, Awis Qurni; Aghwan, Zeiad Amjad; Zulkifli, Idrus; Goh, Yong Meng; Ab Kadir, Mohd Zainal Abidin; Nakyinsige, Khadijah; Kaka, Ubedullah; Adeyemi, Kazeem Dauda

2016-06-01

Examined was the effect of post mortem refrigerated storage on microbial spoilage, lipid-protein oxidation and physicochemical traits of goat meat. Seven Boer bucks were slaughtered, eviscerated and aged for 24 h. The Longissimus lumborum (LL) and Semitendinosus (ST) muscles were excised and subjected to 13 days post mortem refrigerated storage. The pH, lipid and protein oxidation, tenderness, color and drip loss were determined in LL while microbiological analysis was performed on ST. Bacterial counts generally increased with increasing aging time and the limit for fresh meat was reached at day 14 post mortem. Significant differences were observed in malondialdehyde (MDA) content at day 7 of storage. The thiol concentration significantly reduced as aging time increased. The band intensities of myosin heavy chain (MHC) and troponin-T significantly decreased as storage progressed, while actin remained relatively stable. After 14 days of aging, tenderness showed significant improvement while muscle pH and drip loss reduced with increase in storage time. Samples aged for 14 days had higher lightness (P goat meat. © 2016 Japanese Society of Animal Science.

21 CFR 160.190 - Frozen egg yolks.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen egg yolks. 160.190 Section 160.190 Food and... CONSUMPTION EGGS AND EGG PRODUCTS Requirements for Specific Standardized Eggs and Egg Products § 160.190 Frozen egg yolks. (a) Frozen egg yolks, frozen yolks is the food prepared by freezing egg yolks that...

Guide to the Salvage of Temperature-Abused Food Products in Military Commissaries

Science.gov (United States)

1988-04-01

hard types 4. Lard s. Margarine 6. Buttermilk SAFE-3 7. Cream cheese 8. Dips, sour cream base 9. Eggs in shell " 10. Sour cream " 11. Yogurt ...2, 3). 4. Meat Food Type 4.1 Frozen 1. Pot pies MEL’r 2. Meat, cured/salted RISK-2 3. Poultry, cured/salted 4. Sausages, not fermented .. 5...34refrigerate after opening’’) .. 4. Ham, country cured, unsliced 5. Luncheon meats, sliced ("refrigerate after opening") .. 6. Pepperoni, fermented

Enhanced electrocaloric analysis and energy-storage performance of lanthanum modified lead titanate ceramics for potential solid-state refrigeration applications.

Science.gov (United States)

Zhang, Tian-Fu; Huang, Xian-Xiong; Tang, Xin-Gui; Jiang, Yan-Ping; Liu, Qiu-Xiang; Lu, Biao; Lu, Sheng-Guo

2018-01-10

The unique properties and great variety of relaxer ferroelectrics make them highly attractive in energy-storage and solid-state refrigeration technologies. In this work, lanthanum modified lead titanate ceramics are prepared and studied. The giant electrocaloric effect in lanthanum modified lead titanate ceramics is revealed for the first time. Large refrigeration efficiency (27.4) and high adiabatic temperature change (1.67 K) are achieved by indirect analysis. Direct measurements of electrocaloric effect show that reversible adiabatic temperature change is also about 1.67 K, which exceeds many electrocaloric effect values in current direct measured electrocaloric studies. Both theoretical calculated and direct measured electrocaloric effects are in good agreements in high temperatures. Temperature and electric field related energy storage properties are also analyzed, maximum energy-storage density and energy-storage efficiency are about 0.31 J/cm 3 and 91.2%, respectively.

Radiation detection technique on the fishery foods

International Nuclear Information System (INIS)

Oikawa, Hiroshi; Satomi, Masataka; Nakamura, Koji; Yano, Yutaka

1999-01-01

Recently irradiation of fishery products such as sea bream, lobster etc has been spreading in South-east Asia. It is thus necessary to establish a detection technique for irradiated foods . This study aimed to investigate the effects of irradiation on the production of tyrosine isomers with relation to the status of food sample (frozen and cold-storage) and also the stabilities of the isomers in frozen foods after irradiation. Production of tyrosin isomers (meta-tyrosine, ortho-tyrosine) due to γ-ray irradiation (5 kGy) were observed in the muscles of frozen prawns as well as those at room temperature and the contents of these isomers after the irradiation was not different between the two states of the sample. The content increased depending on the radiation dose. The contents of these tyrosine isomers were not changed after storage at -20degC for 120 days. Therefore, it was thought that the tyrosine isomers were available as an effective indicator for detection of an irradiated food. (M.N.)

Effect of frozen storage temperature on quality-related changes in rainbow trout (Oncorhynchus mykiss)

DEFF Research Database (Denmark)

Burgaard, Maria Garver; Jørgensen, Bo M.

2011-01-01

The effect of frozen storage temperature on quality-related parameters of rainbow trout (Oncorhynchus mykiss) muscle was studied in the interval from -10 to -80°C on samples stored for 1 to 18 months. The following quantities were measured: drip loss, water holding capacity and water distribution...

Energy and process substitution in the frozen-food industry: geothermal energy and the retortable pouch

Energy Technology Data Exchange (ETDEWEB)

Stern, M.W.; Hanemann, W.M.; Eckhouse, K.

1981-12-01

An assessment is made of the possibilities of using geothermal energy and an aseptic retortable pouch in the food processing industry. The focus of the study is on the production of frozen broccoli in the Imperial Valley, California. Background information on the current status of the frozen food industry, the nature of geothermal energy as a potential substitute for conventional fossil fuels, and the engineering details of the retortable pouch process are covered. The analytical methodology by which the energy and process substitution were evaluated is described. A four-way comparison of the economics of the frozen product versus the pouched product and conventional fossil fuels versus geothermal energy was performed. A sensitivity analysis for the energy substitution was made and results are given. Results are summarized. (MCW)

Radiation decontamination of frozen chicks

International Nuclear Information System (INIS)

Khan, M.; Akhtar, T.; Sattar, A.; Khan, I.

1992-07-01

In this report decontamination of frozen chicken has been discussed. The pathogenic bacteria present in poultry meats causes food infectious diseases. The spoilage microorganisms in poultry meat quickly render the meat unacceptable due to decomposition of the products resulting in off-odour and development of slime. Irradiation (2-5 kGy) and freezing has been found effective in eliminating various pathogens. These combination treatments were tested in local environment. The results indicated that radiation followed by freezing greatly protected quality of poultry meat during storage for 6 months. (A.B.)

Inter-laboratory validation of the measurement of follicle stimulating hormone (FSH after various lengths of frozen storage

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Behr Barry

2010-11-01

Full Text Available Abstract Background Serum follicle stimulating hormone (FSH levels are used clinically to evaluate infertility, pituitary and gonadal disorders. With increased frequency of research collaborations across institutions, it is essential that inter-laboratory validation is addressed. Methods An inter-laboratory validation of three commercial FSH immunoassays was performed with human serum samples of varying frozen storage length (2 batches of 15 samples each at -25 degree C. Percentage differences and Bland-Altman limits of agreement were calculated. Results The inter- and intra-laboratory consistency of FSH values with the same assay manufacturer was much higher after shorter-term storage (frozen for less than 11 months, mean percentage degradation less than 4% than after long-term storage (2-3 years, mean percentage degradation = 23%. Comparing assay results from different manufacturers, there was similar overall long term degradation as seen with the same manufacturer (-25%, however the degradation was greater when the original FSH was greater than 20 mIU/mL relative to less than 10 mIU/mL (p Conclusion The findings suggest that degradation of serum samples stored between 11 months and 2-3 years at -25 degrees C can lead to unstable FSH measurements. Inter-laboratory variability due to frozen storage time and manufacturer differences in assay results should be accounted for when designing and implementing research or clinical quality control activities involving serum FSH at multiple study sites.

Load management for refrigeration systems: Potentials and barriers

Energy Technology Data Exchange (ETDEWEB)

Grein, Arne, E-mail: a.grein@tu-berlin.de [University of Technology Berlin, Institute for Energy Technology, Department of Energy Systems, Einsteinufer 25 (TA8), 10587 Berlin (Germany); Pehnt, Martin [Institute for Energy and Environmental Research Heidelberg (ifeu), Wilckensstr. 3, 69120 Heidelberg (Germany)

2011-09-15

As a strategy to deal with the increasing intermittent input of renewable energy sources in Germany, the adaptation of power consumption is complementary to power-plant regulation, grid expansion and physical energy storage. One demand sector that promises strong returns for load management efforts is cooling and refrigeration. In these processes, thermal inertia provides a temporal buffer for shifting and adjusting the power consumption of cooling systems. We have conducted an empirical investigation to obtain a detailed and time-resolved bottom-up analysis of load management for refrigeration systems in the city of Mannheim, Germany. We have extrapolated our results to general conditions in Germany. Several barriers inhibit the rapid adoption of load management strategies for cooling systems, including informational barriers, strict compliance with legal cooling requirements, liability issues, lack of technical experience, an inadequate rate of return and organizational barriers. Small commercial applications of refrigeration in the food-retailing and cold storage in hotels and restaurants are particularly promising starting points for intelligent load management. When our results are applied to Germany, suitable sectors for load management have theoretical and achievable potential values of 4.2 and 2.8 GW, respectively, amounting to about 4-6% of the maximum power demand in Germany. - Highlights: > Potential and barriers for implementation of load shifting for refrigeration. > Empirical investigation for time-resolved bottom-up analysis in Mannheim, Germany. > Suitable sectors and further recommendations for introducing load management.> Extrapolation of results from local to national level.

Load management for refrigeration systems: Potentials and barriers

International Nuclear Information System (INIS)

Grein, Arne; Pehnt, Martin

2011-01-01

As a strategy to deal with the increasing intermittent input of renewable energy sources in Germany, the adaptation of power consumption is complementary to power-plant regulation, grid expansion and physical energy storage. One demand sector that promises strong returns for load management efforts is cooling and refrigeration. In these processes, thermal inertia provides a temporal buffer for shifting and adjusting the power consumption of cooling systems. We have conducted an empirical investigation to obtain a detailed and time-resolved bottom-up analysis of load management for refrigeration systems in the city of Mannheim, Germany. We have extrapolated our results to general conditions in Germany. Several barriers inhibit the rapid adoption of load management strategies for cooling systems, including informational barriers, strict compliance with legal cooling requirements, liability issues, lack of technical experience, an inadequate rate of return and organizational barriers. Small commercial applications of refrigeration in the food-retailing and cold storage in hotels and restaurants are particularly promising starting points for intelligent load management. When our results are applied to Germany, suitable sectors for load management have theoretical and achievable potential values of 4.2 and 2.8 GW, respectively, amounting to about 4-6% of the maximum power demand in Germany. - Highlights: → Potential and barriers for implementation of load shifting for refrigeration. → Empirical investigation for time-resolved bottom-up analysis in Mannheim, Germany. → Suitable sectors and further recommendations for introducing load management.→ Extrapolation of results from local to national level.

Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

OpenAIRE

Igual Ramo, Marta; García Martínez, Eva María; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria

2011-01-01

The effect of conventional and microwave pasteurization on the main flavonoids present in grapefruit juice and their stability throughout 2 months of refrigerated and frozen storage was evaluated. Individual flavonoids were analyzed by HPLC. The results showed that naringin, narirutin, quercetin and naringenin were the most abundant flavonoids in grapefruit juice. In general, although every pasteurization treatment caused a significant reduction in the content of all the studied flavonoids, t...

Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles.

Science.gov (United States)

Karlsdottir, Magnea G; Sveinsdottir, Kolbrun; Kristinsson, Hordur G; Villot, Dominique; Craft, Brian D; Arason, Sigurjon

2014-08-01

Lipid deterioration of two lean fish species, saithe (Pollachius virens) and hoki (Macruronus novaezelandiae), during frozen storage at -20 and -30°C (up to 18months) was studied. Lipid composition, lipid oxidation and hydrolysis, and sensory attributes were evaluated on both light and dark muscles of the fish species. Results showed significant lipid deterioration with extended storage time, but lower storage temperature showed significantly more preservative effects. A marked difference was observed between the composition of dark muscle of hoki and saithe. Polyunsaturated fatty acids were the predominant lipids in dark muscle of saithe, while monounsaturated fatty acids were predominant in dark muscle of hoki. Further, the hydrolytic activity differed greatly between dark muscle of hoki and saithe, with significantly lower activity observed in hoki. Present results indicate that both tertiary lipid oxidation and hydrolysis products are appropriate for assessing lipid deterioration of saithe and hoki light muscle during frozen storage. Copyright © 2014 Elsevier Ltd. All rights reserved.

Experimental investigation of the dynamic behavior of a large-scale refrigeration – PCM energy storage system. Validation of a complete model

International Nuclear Information System (INIS)

Wu, Jing; Tremeac, Brice; Terrier, Marie-France; Charni, Mehdi; Gagnière, Emilie; Couenne, Françoise; Hamroun, Boussad; Jallut, Christian

2016-01-01

In the area of buildings refrigeration, the use of thermal energy storages coupled with heat pumps is a significant way for reducing the operating costs and optimizing the design of equipment. In this paper, a prototype of large-scale refrigeration - PCM (Phase Change Material) energy storage system is described, from which experimental results on transient behavior are obtained. A dynamic model for transient simulation of the coupled system is presented. The fluid flows through the heat exchangers and the storage tank are represented by a cascade of Continuous Stirred Tank Reactors (CSTRs). Switching procedures between different model configurations associated to phase transitions within heat exchangers and PCM storage tank are mathematically performed by matrix operations. The compressor, the expansion valve and the pressure drop across the evaporator are represented by static models based on empirical correlations. A PI controller for the expansion valve opening is integrated in the heat pump model to maintain the superheat at evaporator exit. The model is validated by a complete and detailed comparison between simulation and experimental results. - Highlights: • Experimental investigation of a refrigeration-PCM storage system is presented. • A detailed dynamic model for the coupled system is proposed. • Fluid flows in heat exchangers and PCM storage are represented by a cascade of CSTRs. • Phase transitions events according to time and space within heat exchangers and PCM storage are considered in the model. • Complete comparisons between experimental and simulation results are carried out.

Effectiveness of sucrose during the frozen storage of arazá (Eugenia stipitata Mc. Vaugh pulp

Directory of Open Access Journals (Sweden)

Kelly Johanna Silva-Bustos

2011-12-01

Full Text Available The effects of sucrose on the quality of frozen arazá pulp were investigated. Five levels of sucrose (0, 5, 10, 20, and 30% were evaluated in combination with freezing at low speed, storage during one month, and thawing at two different speeds. Sensory quality and water loss after centrifugation (WLAC were evaluated in the samples. Before freezing sucrose addition (5-30% to the pulp did not affect the sensory quality of the samples, but a negative effect on WLAC at 5-10% sucrose was observed. Furthermore, addition of 20-30% sucrose to arazá pulp, in combination with low speed-freezing, frozen storage, and low-speed-thawing, can be a useful technique to preserve the texture of arazá pulp. The described treatment gave results comparable to those obtained for the fresh pulp and much better than those obtained when freezing was done at high speed

Studies on the Effect of Pomegranate Rind Powder Extract as Natural Antioxidant in Chicken Meat Balls During Refrigerated Storage

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Savala Chandralekha

2012-04-01

Full Text Available Trials were conducted to study the effect of pomegranate rind powder extract as natural antioxidant in chicken meat balls during refrigerated storage. Significantly (p<0.05 lower values for cooking loss, pH and 2-thiobarbituric acid (2-TBARS values and higher values for emulsion stability were obtained due to the incorporation of pomegranate rind powder extract at 5 percent level followed by 2.5 percent level than the other treatments. There was a significant (p<0.05 increase in cooking loss, pH, 2-TBARS values and free fatty acid content as the storage period progressed from 0 to 8 days, however emulsion stability of chicken meat balls decreased significantly (p<0.05 during the course of refrigeration. Microbial quality evaluation revealed that chicken meat balls incorporated with pomegranate rind powder extract at 5 percent level had significantly (p<0.05 lower standard plate count during refrigerated storage and a significant (p<0.05 increase in microbial load was observed. Organoleptic evaluation indicated that addition of pomegranate rind powder extract at 5 and 2.5 percent levels to chicken meat balls registered significantly (p<0.05 higher sensory scores for various eating quality attributes than the other treatments. However there was a significant (p<0.05 in all the organoleptic attributes of the product as the storage period increased.

Radio sensibility of listeria monocytogenes in pure culture and frozen contaminated shrimps and stored them at -18 deg C

International Nuclear Information System (INIS)

Rubio M V, T.; Espinoza, J.; L Sanchez, M.V.

1997-01-01

Full text: Listeria monocytogenes has been recognized for a number of years as a food pathogen bacteria. Ionizing radiation is a new technology and an excellent method to eliminate this microorganism form frozen food. The sensitivity of Listeria monocytogenes serotype 01 and 04 to irradiation, in pure culture and frozen shrimps was investigated. The D 10 values were of 0,26-0,37 kGy in pure culture and frozen shrimps, respectively. The D 10 founded were similar to those reported by the literature under similar conditions. Doses of 6 kGy were enough to eliminate a contamination of 10 6 -10 7 ufc/ml of L. Monocytogenes in frozen shrimps and storage them during 200 days at 18 deg C

Short communication: survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage.

Science.gov (United States)

Varga, L; Süle, J; Nagy, P

2014-01-01

The objective of this study was to monitor the viability during storage of Lactobacillus acidophilus LA-5 (A), Bifidobacterium animalis ssp. lactis BB-12 (B), and Streptococcus thermophilus CHCC 742/2130 (T) in probiotic cultured dairy foods made from pasteurized camel, cow, goat, and sheep milks fermented by an ABT-type culture. The products manufactured were stored at 4°C for 42d. Microbiological analyses were performed at weekly intervals. Streptococcus thermophilus CHCC 742/2130 was the most numerous culture component in all 4 products both at the beginning and at the end of storage. The viable counts of streptococci showed no significant decline in fermented camel milk throughout the entire storage period. The initial numbers of Lb. acidophilus LA-5 were over 2 orders of magnitude lower than those of Strep. thermophilus CHCC 742/2130. With the progress of time, a slow and constant decrease was observed in lactobacilli counts; however, the final viability percentages of this organism did not differ significantly in the probiotic fermented milks tested. The cultured dairy foods made from cow, sheep, and goat milks had comparable B. animalis ssp. lactis BB-12 counts on d 0, exceeding by approximately 0.5 log10 cycle those in the camel milk-based product. No significant losses occurred in viability of bifidobacteria in fermented camel, cow, and sheep milks during 6wk of refrigerated storage. In conclusion, all 4 varieties of milk proved to be suitable raw materials for the manufacture of ABT-type fermented dairy products that were microbiologically safe and beneficial for human consumption. It was suggested that milk from small ruminants be increasingly used to produce probiotic fermented dairy foods. The development of camel milk-based probiotic cultured milks appears to be even more promising because new markets could thus be conquered. It must be emphasized, however, that further microbiological and sensory studies, technology development activities, and

The safe removal of frozen air from the annulus of an LH2 storage tank

Science.gov (United States)

Krenn, A.; Starr, S.; Youngquist, R.; Nurge, M.; Sass, J.; Fesmire, J.; Cariker, C.; Bhattacharya, A.

2015-12-01

Large Liquid Hydrogen (LH2) storage tanks are vital infrastructure for NASA. Eventually, air may leak into the evacuated and perlite filled annular region of these tanks. Although the vacuum level is monitored in this region, the extremely cold temperature causes all but the helium and neon constituents of air to freeze. A small, often unnoticeable pressure rise is the result. As the leak persists, the quantity of frozen air increases, as does the thermal conductivity of the insulation system. Consequently, a notable increase in commodity boil-off is often the first indicator of an air leak. Severe damage can result from normal draining of the tank. The warming air will sublimate which will cause a pressure rise in the annulus. When the pressure increases above the triple point, the frozen air will begin to melt and migrate downward. Collection of liquid air on the carbon steel outer shell may chill it below its ductility range, resulting in fracture. In order to avoid a structural failure, as described above, a method for the safe removal of frozen air is needed. A thermal model of the storage tank has been created using SINDA/FLUINT modelling software. Experimental work is progressing in an attempt to characterize the thermal conductivity of a perlite/frozen nitrogen mixture. A statistical mechanics model is being developed in parallel for comparison to experimental work. The thermal model will be updated using the experimental/statistical mechanical data, and used to simulate potential removal scenarios. This paper will address methodologies and analysis techniques for evaluation of two proposed air removal methods.

Revitalizing genetically-modified mouse strains using frozen-thawed sperm after up to 192 h of refrigerated epididymis transportation.

Science.gov (United States)

Moreno-Del Val, Gonzalo; Muñoz-Robledano, Patricia

2017-10-01

In the scientific interchange of genetically-modified mouse strains the transportation of refrigerated epididymis has several advantages over the transportation of live animals, especially with regard to the 3R (replacement, reduction and refinement) principles. The major limiting factor is the duration of the transportation. Previous reports have shown that sperm collected from transported epididymis maintained their fertility for around 72 h, but there are no published data with longer transportation times, and this window of time may be too short, especially for international shipments and where locations are not well connected. In this study live pups were born using frozen-thawed sperm after up to 192 h (8 days) of transportation, using a special in vitro fertilization design which resulted in a fertilization rate of 10.5%.

Comparison and improvement of chemical and physical characteristics of low- fat ground beef and buffalo meat patties at frozen storage

Directory of Open Access Journals (Sweden)

J. Uriyapongson

2010-02-01

Full Text Available A comparison of chemical and physical properties of beef and buffalo meat, and eight treatments of their ground meat patties was undertaken. Low-fat patties from both meat were prepared using two types of starches; corn and modified tapioca starch as binding ingredients in the ground meat, and methylcellulose (MC in the batter for patty coating. The patties were stored at -18ºC for 1, 15, 30 and 45 days, then deep fried and analyzed for color, % decrease in diameter and % gain in height, % oil absorption and texture. The results suggested that MC improved outside and inside color of patties (p≤0.05. There was no significant difference of cooking yield between beef and buffalo meat patties. Addition of modified starches and MC provided less % decrease in diameter after frying for frozen buffalo meat patties. Modified starch significantly improved % oil absorption in frozen beef and buffalo patties. Modified starch and MC gave both beef and buffalo meat patties more stable in hardness, chewiness and gumminess during the frozen storage. MC improved texture quality of frozen buffalo meat patties. Fried meat patties had high calories at 15 days of frozen storage.

QUALITY OF MINIMALLY PROCESSED ‘FUJI’ APPLE UNDER REFRIGERATED STORAGE AND TREATMENT WITH ADDITIVES

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MARINES BATALHA MORENO

Full Text Available ABSTRACT The aim of this study was to evaluate the ability to prolong the useful life of the minimally processed ‘Fuji’ apple by applying the individual or combined additives (L-cysteine chloride, L-ascorbic acid and calcium chloride and to determine the appropriate period of storage of the whole fruit to perform the minimum processing. The experimental design was completely randomized in three-factor design with three replications. Factor A was composed of storage periods of whole apples, pre-processing, in cold chambers (20, 78, 138 and 188 days; the factor B was represented by storage periods minimum post-processing, simulating shelf life (3, 6, 9 and 12 days, and factor C was represented by chemical additives (distilled water, as control, 0.5% L-cysteine chloride, 1% L-ascorbic acid, 0.5% L-cysteine chloride along with 1% calcium chloride and 1% L-ascorbic acid together with 1% calcium chloride. The evaluated dependent variables were pulp color (L* and hº, soluble solids, titratable acidity, content of phenolic compounds, antioxidant capacity and quantification of polyphenol oxidase. In addition, was analyzed the presence or absence of Salmonella sp. and Escherichia coli. The prolongation of the storage time of ‘Fuji’ apples in a refrigerated atmosphere promotes increased susceptibility to browning and softening after processing from 78 days of storage. The use of additives in the process, helps prevent these problems, especially when combined 0.5% L-cysteine chloride with 1% calcium chloride, achieving an excellent conservation in refrigerated shelf up to 6 days. From a microbiological aspect, minimally processed apples are toxicologically safe.

Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage.

Science.gov (United States)

Turgut, Sebahattin Serhat; Soyer, Ayla; Işıkçı, Fatma

2016-06-01

Antioxidant effect of pomegranate peel extract (PE) to retard lipid and protein oxidation was investigated in meatballs during refrigerated storage at 4±1°C. Concentrated lyophilised water extract of pomegranate peel was incorporated into freshly minced beef meat at 0.5% and 1% concentrations and compared with 0.01% butylated hydroxytoluene (BHT) as a reference and control (without any antioxidant). PE showed high phenolic content and antioxidant activity. In PE added samples, thiobarbituric acid reactive substances (TBARS) value, peroxide formation, loss of sulfhydryl groups and formation of protein carbonyls were lower than control (Pmeatballs prolonged the refrigerated storage up to 8 days. Addition of both 0.5 and 1% PE in meatballs reduced lipid and protein oxidation and improved sensory scores. These results indicated that PE was effective on retarding lipid and protein oxidation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Characterization and Monitoring of a Self-Constructible Photovoltaic-Based Refrigerator

Directory of Open Access Journals (Sweden)

Claudio Del Pero

2016-09-01

Full Text Available At present, in the developing countries, the power grids do not reach every small town and, even when they do, they are not reliable. For this reason, preservation of food and medicines is a sensitive issue for a large number of people. This work introduces the characterization of a new, self-constructible refrigerator, powered by photovoltaic (PV energy, suitable for the preservation of food in rural villages, with a specific focus on Africa’s tropical-equatorial belt. A thermally-insulated envelope, equipped with thermal energy storage, has been designed to be built on-site, by using local materials, and assembled with technical components (direct current (DC compressor, heat exchangers, photovoltaic module. The monitoring activity presented in this work was carried out on a first prototype of the system and enabled the validation of numerical simulations, aimed at assessing its appropriate operability under laboratory conditions. In particular, the work demonstrates that the basic module of the refrigerator, with a net capacity of 250 L and an ice storage of 12.5 kg, is able to maintain an internal temperature below 10 °C also in critical boundary conditions.

Solar Refrigerators Store Life-Saving Vaccines

Science.gov (United States)

2014-01-01

Former Johnson Space Center engineer David Bergeron used his experience on the Advanced Refrigeration Technology Team to found SunDanzer Refrigeration Inc., a company specializing in solar-powered refrigerators. The company has created a battery-free unit that provides safe storage for vaccines in rural and remote areas around the world.

Quality of Milk Pasteurized Produced By UD. Gading Mas During Storage in Refrigerator

Directory of Open Access Journals (Sweden)

Manik Eirry Sawitri

2012-02-01

Full Text Available The aim of this research was to study pasteurized milk quality produced by UD. Gading Mas on pH, Acidity, alcohol test and TPC during 5 days storage in refrigerator. On first day showed that  weight mass 1,06 (w/w; fat content 2,00 (g/100g,  protein content 3,02  (g/100g, Zn 1,67 ppm, Cu<0,005 ppm, Pb 0,02 ppm,  As  0,0120 ppm, Hg< 0,0002 ppm, Sn 1,60 ppm dan Cd < 0,001 ppm and organoleptic test included color, flavor and taste were normal. Pasteurized milk characteristic during 5 days refrigeration for pH were 6,57;6,58;6,73;6,60 and 6,50 respectively. Acidity were 1,147 %, 0,145 %, 0,145%, 0,157 %, 0,156 % and 0,175  % respectively. TPC were 6,16 x 101, 1,2. 104; 3,15.104, 0,42.106 and 3,5.108 respectively. It concluded that pasteurized milk produced by UD Gading Mas fulfilled SNI quality standard based on weight mass, pH, acidity, fat, protein, heavy metal content, organoleptic test and TPC.   Keywords: pasteurized milk, quality, refrigerator

Thermoacoustic refrigeration

Science.gov (United States)

Garrett, Steven L.; Hofler, Thomas J.

1991-12-01

A new refrigerator which uses resonant high amplitude sound in inert gases to pump heat is described and demonstrated. The phasing of the thermoacoustic cycle is provided by thermal conduction. This 'natural' phasing allows the entire refrigerator to operate with only one moving part (the loudspeaker diaphragm). The thermoacoustic refrigerator has no sliding seals, requires no lubrication, uses only low-tolerance machine parts, and contains no expensive components. Because the compressor moving mass is typically small and the oscillation frequency is high, the small amount of vibration is very easily isolated. This low vibration and lack of sliding seals makes thermoacoustic refrigeration an excellent candidate for food refrigeration and commercial/residential air conditioning applications. The design, fabrication, and performance of the first practical, autonomous thermoacoustic refrigerator, which will be flown on the Space Shuttle (STS-42), are described, and designs for terrestrial applications are presented.

Irradiation of ground beef with the purpose of refrigerated storage

International Nuclear Information System (INIS)

Keskin, S.

1977-01-01

Ground beef packaged in polyethylene film was irradiated at different dose levels ranging from 0.25 to 1.0 Mrad and stored at 3+-1 0 C. Bacteriological and organoleptic evaluations were carried out immediately after irradiation and at weekly intervals thereafter. The red color of the meat was darker after irradiation and this darkening increased with radiation dose. This color change was limited to the surface of the samples. The results of the bacteriological and organoleptic examination indicate that irradiation at 0.25 Mrad permits refrigerated storage of ground beef for 3 weeks, 0,5 Mrad for 6 weeks. Coliforms were found only in non-irradiated samples [fr

Evaluating the effectiveness of supplementary means in refrigerator storage of fresh fruits

International Nuclear Information System (INIS)

Kalinov, V.

1985-01-01

Linear empirical correlations were obtained by applying a statistical model with probative-logarithmic transformation of the experimental data. On such base were predicted the probabal dates of fungal affection to a certain percent and the efficiency of supplementary means to refrigeration storage of fresh fruits (fungicides, ionizing radiation, etc.). Using data with the strawberry cv. Red Gautlet, the main criteria characterizing fruit keeping ability were assessed - dates of fruit decay appearance; of 5% decay, which was accepted for storage; percent of total quantitative losses; percent of fruits preserving their initial quality; mean daily rates of increasing total losses and decreasing the quality for accepted time of storage. The combined grading of these criteria found that fruits of the strawberry cv. Red Gauntlet were preserved best by gamma irradiation in a 2,5 kGy dose together with fruit packing in contractable folio and storage at 10 grad C. Under such conditions the fruits could be stored for 10 days with total quantitative losses (wastage and decay) of 6%, preserving 85% of the initial quality

Large Scale Production of Densified Hydrogen Using Integrated Refrigeration and Storage

Science.gov (United States)

Notardonato, William U.; Swanger, Adam Michael; Jumper, Kevin M.; Fesmire, James E.; Tomsik, Thomas M.; Johnson, Wesley L.

2017-01-01

Recent demonstration of advanced liquid hydrogen storage techniques using Integrated Refrigeration and Storage (IRAS) technology at NASA Kennedy Space Center led to the production of large quantities of solid densified liquid and slush hydrogen in a 125,000 L tank. Production of densified hydrogen was performed at three different liquid levels and LH2 temperatures were measured by twenty silicon diode temperature sensors. System energy balances and solid mass fractions are calculated. Experimental data reveal hydrogen temperatures dropped well below the triple point during testing (up to 1 K), and were continuing to trend downward prior to system shutdown. Sub-triple point temperatures were seen to evolve in a time dependent manner along the length of the horizontal, cylindrical vessel. Twenty silicon diode temperature sensors were recorded over approximately one month for testing at two different fill levels (33 67). The phenomenon, observed at both two fill levels, is described and presented detailed and explained herein., and The implications of using IRAS for energy storage, propellant densification, and future cryofuel systems are discussed.

Biochemical Characteristics and Viability of Probiotic and Yogurt Bacteria in Yogurt during the Fermentation and Refrigerated Storage

OpenAIRE

F Sarvari; A.M. Mortazavian; M.R. Fazei

2014-01-01

This research aimed to investigate the viability of probiotic bacteria (Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12) and yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) in yogurt during the fermentation, immediately after fermentation and during refrigerated storage (21 d, 4˚C). Also the biochemical characteristics of milk as affected by the commercial 4-strain mixed starter culture were investigated. Storage time affected the via...

Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions.

Science.gov (United States)

Buriti, Flávia C A; Castro, Inar A; Saad, Susana M I

2010-02-28

The effects of refrigeration, freezing and substitution of milk fat by inulin and whey protein concentrate (WPC) on Lactobacillus acidophilus La-5 viability and resistance to gastric and enteric simulated conditions in synbiotic guava mousses effects were investigated. Refrigerated mousses supplemented with WPC presented the best probiotic viability, ranging from 7.77 to 6.24 log cfu/g during 28 days of storage. The highest probiotic populations, above 7.45 log cfu/g, were observed for all frozen mousses during 112 days of storage. Decreased L. acidophilus survival during the in vitro gastrointestinal simulation was observed both for refrigerated and frozen mousses. Nonetheless, for the refrigerated mousses, the addition of inulin enhanced the probiotic survival during the in vitro assays in the first week of storage. L. acidophilus survival in simulated gastrointestinal fluids was also improved through freezing. The frozen storage may be used to provide increased shelf-life for synbiotic guava mousses. Even though the protective effect of inulin and WPC on the probiotic microorganism tested was shown to be more specific for the refrigerated products, the partial replacement of milk fat by these ingredients may also help, as it improves the nutritional value of mousses in both storage conditions. (c) 2009 Elsevier B.V. All rights reserved.

Detection of irradiated chicken and fish meats by the determination of Gram negative bacterial count and bacterial endotoxins

International Nuclear Information System (INIS)

Badr, H.M.

2010-01-01

The aim of this investigation was to study the possibility of detecting irradiated chicken and fish meats by the determination of Gram negative bacteria combined with the determination of endotoxin concentrations. Samples of chicken breast with skin, skinless chicken breast and eviscerated Bolti fish (Tilabia nilotica) were irradiated at room temperature at doses of 0, 1.5 and 3 kGy followed by storage at refrigeration temperature (4 ± 1 degree C) for 12 days or frozen storage at -18 degree C for 60 days. Furthermore, other samples of chicken and Bolti fish were irradiated in the frozen sate at doses of 0, 3, and 7 kGy followed by frozen storage at - 18 degree C for 60 days. Then the enumeration of Gram negative bacteria in conjunction with the determination of endotoxin concentrations were carried out for both irradiated and non-irradiated samples post treatments and during storage in addition to the discovery of Pseudomonas spp. The obtained results showed that chicken and fish samples irradiated at dose of 1.5 kGy could be identified during refrigerated storage for 6 and 9 days, respectively, while all samples irradiated at dose of 3 kGy were identifiable during 12 days of refrigerated storage. Moreover, all irradiated and frozen stored samples were identifiable during their frozen storage (- 18 degree C). The absence of Pseudomonads in all irradiated samples may aid in the differentiation of irradiated and non-irradiated samples especially during refrigerated storage. This method can be applied as a general screening method to predict the possible treatment of chicken and fish meats by ionizing radiation

Furan formation during storage and reheating of sterilised vegetable purées.

Science.gov (United States)

Palmers, Stijn; Grauwet, Tara; Buvé, Carolien; Van de Vondel, Lore; Kebede, Biniam T; Hendrickx, Marc E; Van Loey, Ann

2015-01-01

To this day, research for furan mitigation has mostly targeted the levels of food production and handling of prepared foods by the consumer. However, part of the furan concentrations found in commercially available food products might originate from chemical deterioration reactions during storage. A range of individual vegetable purées was stored at two different temperatures to investigate the effects of storage on the furan concentrations of shelf-stable, vegetable-based foods. After 5 months of storage at 35°C (temperature-abuse conditions), a general increase in furan concentrations was observed. The furan formation during storage could be reduced by storing the vegetable purées at a refrigerated temperature of 4°C, at which the furan concentrations remained approximately constant for at least 5 months. Following storage, the vegetable purées were briefly reheated to 90°C to simulate the effect of the final preparation step before consumption. Contrary to storage, furan concentrations decreased as a result of evaporative losses. Both refrigerated storage and the reheating step prior to consumption showed the potential of mitigation measures for furan formation in vegetable-based foods (e.g. canned vegetables, ready-to-eat soups, sauces or baby foods). Next to furan, the vegetable purées were analysed for 2- and 3-methylfuran. Tomato was very susceptible to the formation of both alkylated derivatives of furan, as opposed to the other vegetables in this study. Methylfuran concentrations rapidly decreased during storage, which was contrary to the results observed for furan.

Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods

Directory of Open Access Journals (Sweden)

Insha Kousar Kalem

2017-12-01

Full Text Available The study was conducted to explore the possibility of utilization of Terminalia arjuna as a novel natural preservative in meat products by using chevon sausages as a model system. Chevon sausages were prepared by incorporating different levels of T. arjuna viz. T1 (0.25%, T2 (0.50% and T3 (0.75% and were assessed for various lipid oxidative stability and storage quality parameters under refrigerated (4 ± 1 °C conditions. T. arjuna showed a significant (p < 0.05 effect on the lipid oxidative stability as the treated products exhibited significantly (p < 0.05 lower TBARS (mg malonaldehyde/kg values in comparison to control. A significant (p < 0.05 effect was also observed on the microbial stability as T. arjuna incorporated products showed significantly (p < 0.05 lower values for total plate count (log cfu/g, psychrophilic count (log cfu/g, yeast and mould count (log cfu/g and FFA (% oleic acid values. Significantly (p < 0.05 higher scores were observed for various sensory parameters of the products incorporated with T. arjuna during refrigerated storage. T. arjuna successfully improved the lipid oxidative stability and storage quality of the model meat product and may be commercially exploited as a novel preservative in muscle foods. Keywords: Terminalia arjuna, Chevon sausages, Natural preservative, Lipid oxidation, Storage quality

Influence of final baking technologies in partially baked frozen gluten-free bread quality.

Science.gov (United States)

Aguilar, Núria; Albanell, Elena; Miñarro, Begoña; Gallardo, Joan; Capellas, Marta

2015-03-01

The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten-free bread characteristics was investigated. Specific volume and crust color of loaves were measured at day 0. Bread moisture, water activity, and crumb and crust texture (at 15, 45, and 90 min after baking) were analyzed at day 0 and after 28 d of frozen storage (-18 °C). Volatile compounds from breads baked in convection oven or microwave oven with susceptor packaging material were also evaluated. Bread finally baked in convection oven or in microwave oven with susceptor packaging increased crust browning. Crumb and roll hardness increased with time after final baking (measured at 15, 45, 90 min) and after 28 d of frozen storage. Bread finally baked in microwave oven was the hardest, due to high water losses. At day 0, bread finally baked in convection oven had softer crumb than bread finally baked in microwave oven with susceptor packaging but, after 28 d of frozen storage, there were no differences between them. Moreover, FBC and FBMS rendered gluten-free breads that could not be distinguished in a triangular test and had the same volatile compounds profile. In conclusion, FBMS could be an alternative to FBC. © 2015 Institute of Food Technologists®

Integration of Product, Package, Process, and Environment: A Food System Optimization

Science.gov (United States)

Cooper, Maya R.; Douglas, Grace L.

2015-01-01

temperature and pressure were linked to final product quality in freeze-dried corn, indicating processing modifications that could lead to improved product shelf life. Storage temperatures and packaging systems were also assessed for the impact to food quality. Reduced temperature storage had inconclusive impact to the progression of rancidity in butter cookies. Frozen storage was detrimental to fruit and vegetable textural attributes but refrigerated storage helped to sustain color and organoleptic ratings for plant-based foods. With regard to packaging systems, the metallized film overwrap significantly decreased the progression of the rancidity of butter cookies as compared to the highest barrier non-metallized film. The inclusion of oxygen scavengers resulted in noticeable moisture gains in butter cookies over time, independent of packaging film systems. Neither emergent processing technology nor the freeze dry optimization resulted in compelling quality differences from current space food provisions such that a five-year shelf life is likely with these processing changes alone. Using a combination of refrigeration and PATS processing is expected to result in organoleptically-acceptable fruit quality for most fruits through five years. The vitamin degradation will be aided somewhat by the cold temperatures but, given the labile nature of vitamin C, a more stable fortification method, such as encapsulation, should also be investigated to ensure vitamin delivery throughout the product life. Similarly, significant improvement to the packaging film used in the MATS processing, optimization of formulation for dielectric properties, vitamin fortification, and reduced temperature storage should be investigated as a hurdle approach to reach a five year shelf life in wet-pack entrees and soups. Baked goods and other environmentally-sensitive spaceflight foods will require an almost impenetrable barrier to protect the foods from oxygen and moisture ingress but scavengers and

Vitamin D2 Stability During the Refrigerated Storage of Ultraviolet B-Treated Cultivated Culinary-Medicinal Mushrooms.

Science.gov (United States)

Slawinska, Aneta; Fornal, Emilia; Radzki, Wojciech; Jablonska-Rys, Ewa; Parfieniuk, Ewa

2017-01-01

The effects of ultraviolet B (UVB) irradiation on the synthesis of vitamin D2 and its stability during refrigerated storage was determined in fresh cultivated culinary-medicinal mushrooms (Agaricus bisporus, Pleurotus ostreatus, and Lentinus edodes) after harvest. The irradiated mushrooms were stored at 4°C for up to 10 days. The concentrations of vitamin D2 and ergosterol were determined using ultrahigh-performance liquid chromatography/tandem mass spectrometry. The cultivated mushrooms not treated with UVB were devoid of vitamin D2. After UVB irradiation, we obtained mushrooms with a large amount of ergocalciferol. A. bisporus showed the lowest vitamin D2 content (3.55 ± 0.11 μg D2/g dry weight); P. ostreatus contained 58.96 ± 1.15 μg D2/g dry weight, and L. edodes contained 29.46 ± 2.21 μg/g dry weight. During storage at 4°C, the amount of vitamin D2 was gradually decreased in P. ostreatus and L. edodes, whereas in A. bisporus vitamin D2 gradually increased until the sixth day, then decreased. Mushrooms exposed to UVB radiation contain a significant amount of vitamin D2 and are therefore an excellent food source of vitamin D.

SolarChill - a solar PV refrigerator without battery

Energy Technology Data Exchange (ETDEWEB)

Pedersen, P.H.; Poulsen, S.; Katic, I. [Danish Technological Inst., Taastrup (Denmark)

2004-07-01

A solar powered refrigerator (SolarChill) has been developed in an international project involving Greenpeace International, GTZ, UNICEF, UNEP, WHO, industrial partners and Danish Technological Institute. The refrigerator is able to operate directly on solar PV panels, without battery or additional electronics, and is therefore suitable for locations where little maintenance and reliable operation is mandatory. The main objective of the SolarChill Project is to help deliver vaccines and refrigeration to the rural poor. To achieve this objective, the SolarChill Project developed - and plans to make freely available a versatile refrigeration technology that is environmentally sound, technologically reliable, and affordable. SolarChill does not use any fluorocarbons in its cooling system or in the insulation. For domestic and small business applications, another type of solar refrigerator is under development. This is an upright type, suitable for cool storage of food and beverages in areas where grid power is non-existent or unstable. The market potential for this type is thus present in industrialised countries as well as in countries under development. The unique feature of SolarChill is that energy is stored in ice instead of in batteries. An ice compartment keeps the cabinet at desired temperatures during the night. The paper describes the product development, possible SolarChill applications and experience with the two types of solar refrigerators, as well as results from the laboratory and field test. (orig.)

Critical Research Needed to Examine the Environmental Impacts of Expanded Refrigeration on the Food System.

Science.gov (United States)

Heard, Brent R; Miller, Shelie A

2016-11-15

The unbroken global refrigerated supply chain, or cold chain, is rapidly expanding in developing countries. In addition to increasing the energy intensity of the food system, the expanded cold chain may facilitate changes in the global diet, food waste patterns, food production and distribution, and shopping habits. The sustainability impacts of many of these changes chain are unknown, given the complexity of interacting social, economic, and technical factors. The current literature surrounding the environmental impacts of refrigeration in the food system focuses on the direct impacts of energy use and coolant emissions, and lacks a critical evaluation of the accompanying systemic societal changes that potentially carry greater environmental impacts. This review examines the cold chain as a transformative technology, identifying key intrinsic, indirect, and external factors that will favorably, unfavorably, or ambiguously impact the environmental profile of the food system. The review identifies key interactions and feedbacks between the cold chain, food production and consumption decisions, infrastructure development, and the global environment which are largely unexamined and in need of empirical data. Viewing cold chain expansion from this broader perspective is essential to understanding the changing impacts of the food system in developing countries and may inform future sustainability planning.

Study of cryoprotectors effect on oxidation processes at storage of frozen halffinished products

Directory of Open Access Journals (Sweden)

O. Glushkov

2016-12-01

Full Text Available The publication presents data on the effect of polysaccharides as cryoprotectants on changes of the lipid fraction of quick-frozen semi-finished products during storage. Since the structure of minced systems is formed as a result of the destruction of the native structure of the meat and the formation of a new secondary structure, it is important to establish the effect of cryoprotectants on the key functional and technological properties of meat systems after freezing, and in the process of storage. Based on studies of the kinetics of the oxidation of fat and accumulation data on the accumulation of the primary and secondary products of oxidation inhibition of oxidative processes has been found.

Chemical changes in silver carp (Hypophthalmichthys molitrix minced muscle during frozen storage: Effect of a previous washing process

Directory of Open Access Journals (Sweden)

Hosseini, Hedayat

2010-03-01

Full Text Available Silver carp (Hypophthalmichthys molitrix has acquired great attention because of its increasing farming production and application in the surimi-product commercialization. This work focuses on the effect of a washing process followed by frozen storage (6 months; -18 °C on the quality of minced silver carp muscle. A previous washing step has led to a positive effect on fish quality according to marked content decreases in expressible moisture, volatile amines, free fatty acids and thiobarbituric acid reactive substances; such quality performances were maintained throughout the frozen storage. On the other hand, most indexes tested showed quality losses throughout the frozen storage in both washed and unwashed fish material; however, water holding capacity (WHC remained unchanged in washed fish throughout the frozen storage. Among quality indexes, a special attention should be given to the expressible moisture value and accordingly the WHC, as being closely related to the gelforming ability in order to obtain surimi-type commercial products.La carpa plateada (Hypophthalmichthys molitrix ha adquirido un gran interés debido a su creciente producción acuícola y a su empleo en la elaboración de surimi. Este trabajo tiene como objetivo el estudio del efecto que sobre la calidad de músculo de carpa plateada desmenuzada puede tener un proceso de lavado seguido de conservación en congelación (6 meses; -18 °C. Así, se observó un efecto positivo del lavado sobre la calidad de acuerdo con un descenso en los contenidos de humedad exprimible, aminas volátiles, ácidos grasos libres y sustancias reactivas con el ácido tiobarbitúrico; esta mejora de calidad se mantuvo durante la conservación en congelación. Asimismo, la mayoría de los índices de calidad estudiados reflejaron pérdidas de calidad durante la conservación en congelación independientemente del tratamiento previo; sin embargo, la capacidad de retención de agua permaneci

REDUCING REFRIGERANT EMISSIONS FROM SUPERMARKET SYSTEMS

Science.gov (United States)

Large refrigeration systems are found in several applications including supermarkets, cold storage warehouses, and industrial processes. The sizes of these systems are a contributing factor to their problems of high refrigerant leak rates because of the thousands of connections, ...

In vitro and in vivo development of mice morulae after storage in non-frozen conditions

Directory of Open Access Journals (Sweden)

de Dios Hourcade Juan

2012-08-01

Full Text Available Abstract Background Interchange of genetically modified (GM mice between laboratories using embryos provides several advantages. Not only is transport stress avoided, but also the health status of the recipient colony is not compromised. Embryos do not need to be shipped in frozen stage, which requires expensive packaging in addition to a certain degree of expertise in order to freeze and thaw them correctly. The aim of this study was to examine different storage conditions and their effect on embryo viability in order to establish the feasibility of practical, non-frozen conditions for embryo shipment. Methods Mouse morulae developed in vivo (collected from donors 2.5d post coitum or in vitro (zygotes cultured until morulae stage were stored, combining two different media (KSOMeq or KSOM-H and temperatures (4 degrees C, 15 degrees C and 37 degrees C throughout 24 or 48 hours. After storage in vitro viability was assessed determining percentage of development to blastocyst and total cell number. In vivo viability was determined based on the number of implantations and living fetuses after embryo transfer of stored embryos. The storage effect at the molecular level was assessed by studying a gene pool involved in early development by quantitative RT-PCR. Results In vivo-produced morulae stored for 24 hours did not show differences in development up to the blastocyst stage, regardless of the storage type. Even though a decrease in the total cell number in vivo was observed, embryo development after embryo transfer was not affected. All 24 hour storage conditions tested provided a similar number of implantations and fetuses at day 14 of pregnancy. Morulae obtained from in vitro embryo culture collected at the 1-cell stage showed a decreased ability to develop to blastocyst after 24 hours of storage at 15degrees C both in KSOMeq and KSOM-H. Concomitantly, a significant decrease of embryo implantation rates after transfer to recipients was

Effect of refrigerated storage on the quality characteristics of microwave cooked chicken seekh kababs extended with different non-meat proteins.

Science.gov (United States)

Bhat, Zuhaib Fayaz; Pathak, Vikas; Fayaz, Hina

2013-10-01

Storage quality of chicken seekh kababs extended with different legumes at optimum level viz. 15% cowpea, 15% green gram and 10% black bean were assessed in terms of physico-chemical, proximate, microbiological and sensory properties under aerobic packaging conditions at refrigeration temperature (4 ± 1°C). The chicken seekh kababs were prepared from spent hens meat by low power microwave method and extended with optimum level of different legume (hydrated 1:1 w/w) pastes replacing lean meat in the formulation. The chicken seekh kababs formulated without any extender served as control and were compared with extended chicken seekh kababs. The kababs were aerobically packaged in low density polyethylene (LDPE) pouches and were analyzed at a regular interval of 0, 7, 14 and 21 days during refrigerated storage at 4 ± 1°C. The results indicated a significant (p  0.05) increase and almost all the sensory attributes showed a declining trend with advancement of storage. Total plate count and psychrophillic count also increased significantly (p < 0.05) whereas coliforms were not detected throughout the period of storage. The products were acceptable throughout the storage period.

Changes in the quality of fishburger produced from Tilapia ( Oreochromis niloticus ) during frozen storage (-18 degrees C)

DEFF Research Database (Denmark)

Tokur, B.; Polat, A.; Beklevik, G.

2004-01-01

In this study, the chemical and sensory qualities of fishburger produced from tilapia (Oreochromis niloticus) were investigated during frozen storage (-18 degreesC) over 8 months. The ratios of crude protein, lipid, moisture, crude ash, and polyunsaturated fatty acids in tilapiaburger were found...

Study on detection method of irradiated frozen foods and others

International Nuclear Information System (INIS)

Miyahara, Makoto; Toyoda, Masatake; Saito, Yukio

1997-01-01

As detection method of the irradiated foods has history of 20 years, it is said that it has no finished chemical method, which is longed to construct as soon as possible. Up-to-date, many kinds of chemical detection methods have been proposed, the o-tyrosine method thought to be hopeful for the irradiated frozen foods among them was selected to investigate. In this method, phenyl alanine is oxidized with a radical formed on irradiation to tyrosine. The o-tyrosine out of the formed isomers is analyzed quantitatively. When irradiation γ-ray to foods, it was found that amounts of o-tyrosine increased to reach about 2 or 3 times of original amounts. This result was also found to agree with the result reported at the ADMIT conference. Furthermore, possibility of judgement using this method was also shown because of difference on 2 or 3 times of o-tyrosine amounts between unirradiated and over 5 kGy irradiated foods. (G.K.)

Pathogenic psychrotolerant sporeformers: an emerging challenge for low-temperature storage of minimally processed foods.

Science.gov (United States)

Markland, Sarah M; Farkas, Daniel F; Kniel, Kalmia E; Hoover, Dallas G

2013-05-01

Sporeforming bacteria are a significant problem in the food industry as they are ubiquitous in nature and capable of resisting inactivation by heat and chemical treatments designed to inactivate them. Beyond spoilage issues, psychrotolerant sporeformers are becoming increasingly recognized as a potential hazard given the ever-expanding demand for refrigerated processed foods with extended shelf-life. In these products, the sporeforming pathogens of concern are Bacillus cereus, Bacillus weihenstephanensis, and Clostridium botulinum type E. This review article examines the foods, conditions, and organisms responsible for the food safety issue caused by the germination and outgrowth of psychrotolerant sporeforming pathogens in minimally processed refrigerated foods.

COMPARATIVE STUDY ON THE CONSERVATION OF NUTRITIONAL ELEMENTS OF PEAS FOR STORAGE AND FOOD PROCESSING I. NUTRITIONAL CHARACTERIZATION

Directory of Open Access Journals (Sweden)

CAMELIA VIZIREANU

2014-01-01

Full Text Available In the modern food grains are nominated as the main sources of soluble fiber in time that vegetables are the main sources of insoluble fiber, among which are the peas. The Romanian market has been flooded with a wide range of plant products frozen or preserved by sterilizing, whose culinary use is growing. But the quality of these products has decreased, the material may be affected by the storage modules to suppliers or customers and product type. Our study followed the evolution of the nutritional characteristics of three varieties of peas grown in the Galati region subjected to freezing or sterilization, and their behavior during food processing.

Preservation and storage of food using natural gas as an energy source; Preservacao e armazenamento de alimentos usando gas natural como fonte de energia

Energy Technology Data Exchange (ETDEWEB)

Silva, Gabriel F. da; Lira, Moema de Lima; Carnelossi, Marcelo A.G.; Sousa, Mabel R [Universidade Federal de Sergipe (UFS), Aracaju, SE (Brazil). Dept. de Engenharia Quimica; Jesus, Marcos Fabio de [Universidade Federal da Bahia (UFBA), Salvador, BA (Brazil). Dept. de Engenharia Quimica; Campos, Michel Fabianski; Martins, Ronaldo M; Furini Filho, Roberto [PETROBRAS, Rio de Janeiro, RJ (Brazil); Santos, Sara Macedo dos [Centro de Tecnologias do Gas (CTGAS), Natal, RN (Brazil)

2004-07-01

In this work a study on preservation and storage of agricultural products was undertaken in chambers cooled through an absorption system, which used natural gas in the power plant and the results were compared with the compression system using electric energy. For the study a refrigeration pilot unit was mounted which consisted of chiller through water/ammonia absorption with direct natural gas burning, having a maximum consumption of 2,7{sup 3}/ h and capacity of 5 TR's, three refrigerating chambers with isopanel walls polyurethane, dimensions 2mx3mx2m with maximum capacity of storage of 2.000 kg each, control panel, a system of compressed natural gas supplying two carts each containing three cylinders with capacity of 71,4{sup 3} and a compression system connected to a chamber of same characteristics. Optimization studies in the storage of some fruits and vegetables were undertaken. A program was established which takes in account the food properties and characteristics of refrigeration systems to estimate the operational cost with the two systems. A techno-economic feasibility study was carried out on the two system of absorption and compression. This project was developed in the UFS, and is part of RedeGasEnergia, support for the financial aid was provided by PETROBRAS and FINEP/CTPETRO programs. (author)

Preservation and storage of food using natural gas as an energy source; Preservacao e armazenamento de alimentos usando gas natural como fonte de energia

Energy Technology Data Exchange (ETDEWEB)

Silva, Gabriel F. da; Lira, Moema de Lima; Carnelossi, Marcelo A.G.; Sousa, Mabel R. [Universidade Federal de Sergipe (UFS), Aracaju, SE (Brazil). Dept. de Engenharia Quimica; Jesus, Marcos Fabio de [Universidade Federal da Bahia (UFBA), Salvador, BA (Brazil). Dept. de Engenharia Quimica; Campos, Michel Fabianski; Martins, Ronaldo M.; Furini Filho, Roberto [PETROBRAS, Rio de Janeiro, RJ (Brazil); Santos, Sara Macedo dos [Centro de Tecnologias do Gas (CTGAS), Natal, RN (Brazil)

2004-07-01

In this work a study on preservation and storage of agricultural products was undertaken in chambers cooled through an absorption system, which used natural gas in the power plant and the results were compared with the compression system using electric energy. For the study a refrigeration pilot unit was mounted which consisted of chiller through water/ammonia absorption with direct natural gas burning, having a maximum consumption of 2,7{sup 3}/ h and capacity of 5 TR's, three refrigerating chambers with isopanel walls polyurethane, dimensions 2mx3mx2m with maximum capacity of storage of 2.000 kg each, control panel, a system of compressed natural gas supplying two carts each containing three cylinders with capacity of 71,4{sup 3} and a compression system connected to a chamber of same characteristics. Optimization studies in the storage of some fruits and vegetables were undertaken. A program was established which takes in account the food properties and characteristics of refrigeration systems to estimate the operational cost with the two systems. A techno-economic feasibility study was carried out on the two system of absorption and compression. This project was developed in the UFS, and is part of RedeGasEnergia, support for the financial aid was provided by PETROBRAS and FINEP/CTPETRO programs. (author)

Storage tests on irradiated deep-frozen chickens

International Nuclear Information System (INIS)

Gruenewald, T.

1975-01-01

Salmonellae infections in deep-frozen roasting chicken can be dealt with by ionising radiation as this process involves hardly any heating of the product. Deep-frozen chickens irradiated with doses up to 800 krad were stored at -30 0 C for two years and were regularly submitted to sensory tests. There was no significant difference in quality between the irradiated samples and the non-irradiated controls. (orig.) [de

Irradiation of Frozen Mincemeat for public Health protection

International Nuclear Information System (INIS)

El-Mongy, T.M.; Mohamed, H.M.; Sallam, Y.I.; El-Magoli, B.M.S.

2000-01-01

Exposure of frozen mincemeat samples to gamma radiation reduced the initial total bacterial count (8.5x10 5 ) by 0.6, 1.5, 2.9 and 3.6 log cycles, when 2, 4, 6 and 8 kGy doses were applied, respectively. Irradiation, even at the lowest dose applied (2 kGy). destroyed almost the pathogenic and indicator bacteria contaminated mincemeat samples. During frozen storage (-18 degree), the microbial population slightly decreased. No organoleptic of spoilage were detected throughout the storage period (6 months) in irradiated samples receiving doses up to 8 kGy and frozen storage (-18 degree C) of mincemeat for 6 months had no effect on the major constituents of these products (moisture, protein and lipids). Irradiation dose could be increased up to 8 kGy in case of deep frozen mincemeat stored for long period, without any detectable effect upon the acceptability of the product. In the same time 8 kGy is considered quite sufficient to decontaminate potentially pathogens from frozen mincemeat samples. On the basis of economic consideration and the results of this study, 4 kGy could be recommended for irradiation of frozen mincemeat

Effects of garlic extract on color, lipid oxidation and oxidative breakdown products in raw ground beef during refrigerated storage

Directory of Open Access Journals (Sweden)

XINZHUANG ZHANG

2016-03-01

Full Text Available The study aims to investigate the effects of garlic extracts on color, lipid oxidation, and oxidative breakdown products in raw ground beef during refrigerated storage. The two treatments were:control group (C, with no addition and experiment group (D, 50 mg garlic extracts added to 100 g beef. Adding garlic extracts significant increased a* value (PA ≤ 0.05, and significant decreased TBARS and PV values (PA ≤ 0.05. The pH and –SH value of D group had a decreasing tendency (PA=0.0522 and an increasing tendency (PA=0.0636 respectively compared to C group. Garlic extracts protected phospholipids, fatty acids and polypeptides from oxidation. The results indicatethat garlic extracts have the antioxidant activity, helping maintain the meat color, inhibiting lipid oxidation and protein degradation of raw ground beef during refrigerated storage.

Changes in the contents of anthocyanins and other compounds in blackberry fruits due to freezing and long-term frozen storage.

Science.gov (United States)

Veberic, Robert; Stampar, Franci; Schmitzer, Valentina; Cunja, Vlasta; Zupan, Anka; Koron, Darinka; Mikulic-Petkovsek, Maja

2014-07-23

The aim of this study was to evaluate the effect of fast and slow freezing and frozen storage on the metabolite content of six blackberry cultivars. The content of metabolites determined with HPLC RI/PDA-MS in stored blackberries was compared with the initial content of the fruit. During frozen storage of fruits a loss of vitamin C up to 80% has been recorded along with changes of color values, which shifted to blue and yellow hues. The color changes were accompanied with increased pH levels and content of anthocyanins. Most of the phenolic groups, sugars, and organic acids showed a better extraction after storage, especially in the slow freezing treatment due to a higher degree of tissue damage by freezing. The 'Thornless Evergreen' cultivar was especially rich in sugars, vitamin C, and phenolic compounds, but the highest levels of anthocyanins were determined in 'Loch Ness' cultivar.

Energy and food irradiation

International Nuclear Information System (INIS)

Brynjolfsson, A.

1978-01-01

The energy used in food systems in the US amounts to about 16.5% of total US energy. An analysis has been made of the energy used in the many steps of the food-irradiation process. It is found that irradiation pasteurization uses only 21kJ/kg and radappertization 157kJ/kg, which is much less than the energy used in the other food processes. A comparison has also been made with other methods of preserving, distributing and preparing the meat for servings. It is found that the food irradiation can save significant amounts of energy. In the case of heat-sterilized and radiation-sterilized meats the largest fraction of the energy is used in the packaging, while in the frozen meats the largest energy consumption is by refrigeration in the distribution channels and in the home. (author)

Thermodynamic, Environmental and Economic Analyses of Solar Ejector Refrigeration System Application for Cold Storage

OpenAIRE

İbrahim ÜÇGÜL

2009-01-01

The refrigeration processes have been widely applied for especially in cold storages. In these plants, the systems working with compressed vapour cooling cycles have been used as a classical method. In general, electrical energy is used for compressing in these processes. Although, mainly the electricity itself has no pollution effect on the environment, the fossil fuels that are widely used to produce electricity in the most of the world, affect the nature terribly. In short, these refrigera...

Retention of storage quality and post-refrigeration shelf-life extension of plum (Prunus domestica L.) cv. Santa Rosa using combination of carboxymethyl cellulose (CMC) coating and gamma irradiation

International Nuclear Information System (INIS)

Hussain, Peerzada R.; Suradkar, Prashant P.; Wani, Ali M.; Dar, Mohd A.

2015-01-01

Carboxymethyl cellulose (CMC) coatings alone and in combination with gamma irradiation was tested for maintaining the storage quality and extending shelf-life of plum. Matured green plums were CMC coated at levels 0.5–1.0% w/v and gamma irradiated at 1.5 kGy. The treated fruit including control was stored under ambient (temperature 25±2 °C, RH 70%) and refrigerated (temperature 3±1 °C, RH 80%) conditions. In fruits treated with individual treatments of 1.0% w/v CMC; 1.5 kGy irradiation and combination of 1.0% w/v CMC and 1.5 kGy irradiation, no decay was recorded up to 11, 17 and 21 days of ambient storage. Irradiation alone at 1.5 kGy gave 8 days extension in shelf-life of plum compared to 5 days by 1.0% w/v CMC coating following 45 days of refrigeration. All combinatory treatments of CMC coating and irradiation proved beneficial in maintaining the storage quality as well as delaying the decaying of plum during post-refrigerated storage at 25±2 °C, RH 70% but, combination of CMC at 1.0% w/v and 1.5 kGy irradiation was found significantly (p≤0.05) superior to all other treatments in maintaining the storage quality and delaying the decaying of plum. CMC coating of plums at 1.0% w/v followed by irradiation at 1.5 kGy resulted in chlorophyll retention of 19.4% after 16 days compared to 10% in control after 8 days of ambient storage. Under refrigerated conditions, same treatment gave retention of 67.6% in chlorophyll compared to 10.6% in control after 35 days of storage. The above combinatory treatment resulted in extension of 11 days in shelf-life of plum during post-refrigerated storage at 25±2 °C, RH 70% following 45 days of refrigeration. Based on microbial analysis, irradiation alone at 1.5 kGy and in combination with 1.0% w/v CMC resulted in 2.0 and 1.8 log reduction in yeast and mold count of plum fruit after 20 and 35 days of ambient and refrigerated storage, thereby ensuring consumer safety. - Highlights: • Irradiation and CMC alone at 1.5 k

Energy analysis of alternative CO2 refrigeration system configurations for retail food applications in moderate and warm climates

International Nuclear Information System (INIS)

Tsamos, K.M.; Ge, Y.T.; Santosa, IDewa; Tassou, S.A.; Bianchi, G.; Mylona, Z.

2017-01-01

Highlights: • Alternative CO 2 refrigeration technologies are compared for temperate and warm climates. • The CO 2 booster system with parallel compression was found to be the most energy efficient system. • Parallel compression can offer efficiency advantages of 3.6% in moderate and 5.0% in warm climates. • Parallel compression in booster CO 2 systems is economically attractive in warm climates. - Abstract: Refrigeration systems are crucial in retail food stores to ensure appropriate merchandising of food products. This paper compares four different CO 2 refrigeration system configurations in terms of cooling performance, environmental impact, power consumption and annual running costs. The systems studied were the conventional booster refrigeration system with gas bypass (reference system), the all CO 2 cascade system with gas bypass, a booster system with a gas bypass compressor, and integrated cascade all CO 2 system with gas bypass compressor. The weather conditions of London, UK, and Athens, Greece, were used for the modelling of energy consumption and environmental impacts to represent moderate and warm climatic conditions respectively. The control strategies for the refrigeration systems were derived from experimental tests in the laboratory on a conventional booster refrigeration system. The results from the analysis showed that the CO 2 booster system with gas bypass compressor can provide best performance with 5.0% energy savings for the warm climate and 3.65% for the moderate climate, followed by the integrated cascade all CO 2 system with gas bypass compressor, with 3.6% and 2.1% savings over the reference system for the warm and moderate climates respectively.

Long-term frozen storage of urine samples: a trouble to get PCR results in Schistosoma spp. DNA detection?

Science.gov (United States)

Fernández-Soto, Pedro; Velasco Tirado, Virginia; Carranza Rodríguez, Cristina; Pérez-Arellano, José Luis; Muro, Antonio

2013-01-01

Human schistosomiasis remains a serious worldwide public health problem. At present, a sensitive and specific assay for routine diagnosis of schistosome infection is not yet available. The potential for detecting schistosome-derived DNA by PCR-based methods in human clinical samples is currently being investigated as a diagnostic tool with potential application in routine schistosomiasis diagnosis. Collection of diagnostic samples such as stool or blood is usually difficult in some populations. However, urine is a biological sample that can be collected in a non-invasive method, easy to get from people of all ages and easy in management, but as a sample for PCR diagnosis is still not widely used. This could be due to the high variability in the reported efficiency of detection as a result of the high variation in urine samples' storage or conditions for handling and DNA preservation and extraction methods. We evaluate different commercial DNA extraction methods from a series of long-term frozen storage human urine samples from patients with parasitological confirmed schistosomiasis in order to assess the PCR effectiveness for Schistosoma spp. detection. Patients urine samples were frozen for 18 months up to 7 years until use. Results were compared with those obtained in PCR assays using fresh healthy human urine artificially contaminated with Schistosoma mansoni DNA and urine samples from mice experimentally infected with S. mansoni cercariae stored frozen for at least 12 months before use. PCR results in fresh human artificial urine samples using different DNA based extraction methods were much more effective than those obtained when long-term frozen human urine samples were used as the source of DNA template. Long-term frozen human urine samples are probably not a good source for DNA extraction for use as a template in PCR detection of Schistosoma spp., regardless of the DNA method of extraction used.

RANCIDITY DEVELOPMENT DURING FROZEN STORAGE OF FILLETS FROM GILTHEAD SEABREAM (Sparus aurata REARED IN ITALY

Directory of Open Access Journals (Sweden)

P.P. Gatta

2013-02-01

Full Text Available Lipid oxidation indices (Free Fatty Acids-FFA, Peroxide Value-PV and Thiobarbituric Acid-TBA were evaluated in frozen fillets from seabream reared in Italy in: land based facilities (recirculation systems, lagoons or net-cages. Statistically significant differences emerged among seabream sources for all indices. Quality loss related to rancidity seemed to have been affected by both storage time and culturing system.

21 CFR 146.146 - Frozen concentrated orange juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen concentrated orange juice. 146.146 Section... Fruit Juices and Beverages § 146.146 Frozen concentrated orange juice. (a) Frozen concentrated orange juice is the food prepared by removing water from the juice of mature oranges as provided in § 146.135...

Evaluation of synergistic effect in vacuum pack, refrigeration and irradiated treatments of minimally processed cassava

International Nuclear Information System (INIS)

Pedroso, Bianca Maria

2005-01-01

Cassava is cultivated almost all over the world and it is considered one of the most important nutritious sources of calories in the human diet. Cassava is a viable food against starvation in several poor areas of the world because it is an extremely resistant culture and may reach satisfactory economical yield. We utilized vacuum packed industrialized cassava irradiated with 0,1 kGy, 3kGy and 5kGy and stored under refrigeration for 1, 21, 30 and 50 days. Our objective was to analyse the synergistic effect of vacuum packing, irradiation and refrigeration on the preservation of minimally processed cassava. The samples were analyzed for pH, acidity, weight, humidity, texture and color. The irradiation did not affect the chemical characteristics of the cassava. Neither the pH nor the acidity, the most relevant variables to verify deterioration in cassava, presented significant alterations during the period of storage. Comparing the irradiated treatments, the dose of 1kGy and 3kGy affected the physic-chemical characteristics of the cassava the least during the period of storage and refrigeration for 50 days; the doses of 1kGy,3kGy and 5kGy scored the highest rates the sensorial analysis during the period of storage for 21 days. (author)

High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage.

Science.gov (United States)

Utama, Dicky Tri; Lee, Seung Gyu; Baek, Ki Ho; Chung, Woon Si; Chung, In Ae; Jeon, Jung Tae; Lee, Sung Ki

2017-03-01

Study on the application of high pressure processing (HPP) for dark-firm-dry (DFD) beef was conducted to observe whether HPP has any impact on physical properties and to evaluate oxidative deterioration during refrigerated storage under vacuum. The longissimus lumborum muscles obtained from Friesian Holstein steers (33±0.5 months old) with 24-h postmortem pH higher than 6.0 were vacuum-packed and subjected to pressurization at 200, 400, and 600 MPa for 180 s at 15°C±2°C; the samples were then stored for 9 days at 4°C±1°C and compared with control (0.1 MPa). HPP increased meat pH by 0.1 to 0.2 units and the tenderness of cooked DFD beef significantly with no significant effects on meat texture profile. The stability of meat pH was well maintained during refrigerated storage under vacuum. No clear effects were found on the activity of catalase and superoxide dismutase, however, glutathione peroxidase activity was significantly reduced by high pressure. HPP and storage time resulted in aroma changes and the increasing amount of malondialdehyde and metmyoglobin relative composition. Although the increasing amount of malondialdehyde content, metmyoglobin formation and aroma changes in HPP-treated samples could not be avoided, HPP at 200 MPa increased L* and a* values with less discoloration and oxidative deterioration during storage.

The application of gamma irradiation for the extended commercial storage of root crops (onions and garlic) and shipping trials of irradiated frozen shrimp. Final report for the period 1 December 1985 - 31 December 1988

International Nuclear Information System (INIS)

Nouchpromool, K.

1988-01-01

The scope of the project was to demonstrate the efficiency of pilot scale radiation treatment of onions and garlic aiming toward the transfer of food irradiation technology to traders and to evaluate the quality of irradiated frozen shrimp shipped to Japan and australia after irradiation in Thailand. The tests demonstrated that the irradiation of onions (55-94 and 74-130 Gy) and garlic (50-90 Gy) to inhibit sprouting and reduce weight loss during commercial storage in cold room is technically feasible and economically justified. The bacteriological quality of frozen, peeled, cooked shrimps was improved by radiation treatment at doses of 1.2 to 3.3 kGy. 1 fig., 15 tabs

THERMAL PERFORMANCE OF REFRIGERATED VEHICLES IN THE DISTRIBUTION OF PERISHABLE FOOD

Directory of Open Access Journals (Sweden)

Antônio G.N. Novaes

2015-08-01

Full Text Available The temperature of refrigerated products along the distribution process must be kept within close limits to ensure optimum food safety levels and high product quality. The variation of product temperature along the vehicle routing sequence is represented by non-linear functions. The temperature variability is also correlated with the time required for the refrigerated unit to recover after cargo unloading, due to the cargo discharging process. The vehicle routing optimization methods employed in traditional cargo distribution problems are generally based on the Travelling Salesman Problem with the objective of minimizing travelled distance or time. The thermal quality of routing alternatives is evaluated in this analysis with Process Capability Indices (PCI. Since temperature does not vary linearly with time, a Simulated Annealing algorithm was developed to get the optimal solution in which the minimum vehicle traveling distance is searched, but respecting the quality level expressed by a required minimum PCI value.

Vitamin E Contents and Oxidative Stability of Red Palm Oils Blended Chicken Nuggets during Frozen Storage

International Nuclear Information System (INIS)

Nurkhuzaiah Kamaruzaman; Abdul Salam Babji; Wan Rosli Wan Ismail; Peng, F.S.

2015-01-01

Red Palm Oil (RPO) has a high oxidative stability and contains high levels of natural antioxidants, such as vitamin E and carotenoids. In this study, Vitamin E contents and lipid oxidation of chicken nuggets blended with red palm oil consist of NVRO, NVRO-100 and NVRO-50 were compared against the control chicken fat treatment, each containing 10 % fat. Vitamin E contents, thiobarbituric acid (TBA) values and peroxide values (PV) for all samples were measured throughout 4 months of storage at -18 degree Celsius. All the vitamin E homologues were decreased. α-tocopherol and α-tocotrienol decreased faster meanwhile δ-tocopherol decreased slower than other homologues. Besides that, Vitamin E content in NVRO and NVRO-100 was significantly decreased (p<0.05) from 767.15 to 482.14 μg/ g and 842.73 to 672.36 μg/ g respectively. TBA and PV values for all samples chicken nuggets increased throughout 3 months of frozen storage but started to decrease thereafter. However, chicken nuggets formulated with NVRO, NVRO-100 and NVRO-50 significantly reduced (p<0.05) TBA and PV values compared with chicken fat treatments. This study showed that frozen storage influence vitamin E stability and the potential of utilization of red palm oils in improving nutritional quality and reducing lipid oxidation of chicken nugget. (author)

Development of the Consumer Refrigerator Safety Questionnaire: A Measure of Consumer Perceptions and Practices.

Science.gov (United States)

Cairnduff, Victoria; Dean, Moira; Koidis, Anastasios

2016-09-01

Food preparation and storage behaviors in the home deviating from the "best practice" food safety recommendations may result in foodborne illnesses. Currently, there are limited tools available to fully evaluate the consumer knowledge, perceptions, and behavior in the area of refrigerator safety. The current study aimed to develop a valid and reliable tool in the form of a questionnaire, the Consumer Refrigerator Safety Questionnaire (CRSQ), for assessing systematically all these aspects. Items relating to refrigerator safety knowledge (n =17), perceptions (n =46), and reported behavior (n =30) were developed and pilot tested by an expert reference group and various consumer groups to assess face and content validity (n =20), item difficulty and consistency (n =55), and construct validity (n =23). The findings showed that the CRSQ has acceptable face and content validity with acceptable levels of item difficulty. Item consistency was observed for 12 of 15 in refrigerator safety knowledge. Further, all 5 of the subscales of consumer perceptions of refrigerator safety practices relating to risk of developing foodborne disease showed acceptable internal consistency (Cronbach's α value > 0.8). Construct validity of the CRSQ was shown to be very good (P = 0.022). The CRSQ exhibited acceptable test-retest reliability at 14 days with the majority of knowledge items (93.3%) and reported behavior items (96.4%) having correlation coefficients of greater than 0.70. Overall, the CRSQ was deemed valid and reliable in assessing refrigerator safety knowledge and behavior; therefore, it has the potential for future use in identifying groups of individuals at increased risk of deviating from recommended refrigerator safety practices, as well as the assessment of refrigerator safety knowledge and behavior for use before and after an intervention.

Prediction of frozen food properties during freezing using product composition.

Science.gov (United States)

Boonsupthip, W; Heldman, D R

2007-06-01

Frozen water fraction (FWF), as a function of temperature, is an important parameter for use in the design of food freezing processes. An FWF-prediction model, based on concentrations and molecular weights of specific product components, has been developed. Published food composition data were used to determine the identity and composition of key components. The model proposed in this investigation had been verified using published experimental FWF data and initial freezing temperature data, and by comparison to outputs from previously published models. It was found that specific food components with significant influence on freezing temperature depression of food products included low molecular weight water-soluble compounds with molality of 50 micromol per 100 g food or higher. Based on an analysis of 200 high-moisture food products, nearly 45% of the experimental initial freezing temperature data were within an absolute difference (AD) of +/- 0.15 degrees C and standard error (SE) of +/- 0.65 degrees C when compared to values predicted by the proposed model. The predicted relationship between temperature and FWF for all analyzed food products provided close agreements with experimental data (+/- 0.06 SE). The proposed model provided similar prediction capability for high- and intermediate-moisture food products. In addition, the proposed model provided statistically better prediction of initial freezing temperature and FWF than previous published models.

When are solar refrigerators less costly than on-grid refrigerators: A simulation modeling study.

Science.gov (United States)

Haidari, Leila A; Brown, Shawn T; Wedlock, Patrick; Connor, Diana L; Spiker, Marie; Lee, Bruce Y

2017-04-19

Gavi recommends solar refrigerators for vaccine storage in areas with less than eight hours of electricity per day, and WHO guidelines are more conservative. The question remains: Can solar refrigerators provide value where electrical outages are less frequent? Using a HERMES-generated computational model of the Mozambique routine immunization supply chain, we simulated the use of solar versus electric mains-powered refrigerators (hereafter referred to as "electric refrigerators") at different locations in the supply chain under various circumstances. At their current price premium, the annual cost of each solar refrigerator is 132% more than each electric refrigerator at the district level and 241% more at health facilities. Solar refrigerators provided savings over electric refrigerators when one-day electrical outages occurred more than five times per year at either the district level or the health facilities, even when the electric refrigerator holdover time exceeded the duration of the outage. Two-day outages occurring more than three times per year at the district level or more than twice per year at the health facilities also caused solar refrigerators to be cost saving. Lowering the annual cost of a solar refrigerator to 75% more than an electric refrigerator allowed solar refrigerators to be cost saving at either level when one-day outages occurred more than once per year, or when two-day outages occurred more than once per year at the district level or even once per year at the health facilities. Our study supports WHO and Gavi guidelines. In fact, solar refrigerators may provide savings in total cost per dose administered over electrical refrigerators when electrical outages are less frequent. Our study identified the frequency and duration at which electrical outages need to occur for solar refrigerators to provide savings in total cost per dose administered over electric refrigerators at different solar refrigerator prices. Copyright © 2017. Published

Effect of dietary ethanol extracts of mango (Mangifera indica L.) on lipid oxidation and the color of chicken meat during frozen storage.

Science.gov (United States)

Freitas, Ednardo Rodrigues; da Silva Borges, Ângela; Pereira, Ana Lúcia Fernandes; Abreu, Virgínia Kelly Gonçalves; Trevisan, Maria Teresa Salles; Watanabe, Pedro Henrique

2015-12-01

The aim of this study was to evaluate the dietary effect of mango extracts on lipid stability and the coloring of broiler chicken breast meat during frozen storage. The treatments consisted of broiler chicken diet without antioxidants (control) and diets containing antioxidants: 200 ppm of butylated hydroxytoluene (BHT), 200 ppm of mango peel extract (MPE), 400 ppm of MPE, 200 ppm of mango seed extract (MSE), and 400 ppm of MSE. The broiler breasts were stored for 90 days and analysis of lipid oxidation and color was performed every 30 days. The thiobarbituric acid reactive substances values increased during storage and at 90 days, but the 400 ppm MSE treatment yielded lower values, indicating greater antioxidant activity. During storage, the lightness values decreased and the redness increased. Additions of 200 ppm BHT and 400 ppm MPE increased yellowness at 60 days of storage. Thus, mango peel and seed extracts added to broiler chicken diets reduce lipid oxidation and maintain color in breast meat during frozen storage, with mango seed extract at 400 ppm being the most effective. © 2015 Poultry Science Association Inc.

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage.

Science.gov (United States)

Thomas, R; Anjaneyulu, A S R; Kondaiah, N

2010-06-01

Pork sausages developed using hurdle technology was evaluated during refrigerated storage (4 ± 1°C). Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also tried. Hurdle treatment significantly (p sausages during storage, as indicated by TBARS and tyrosine values. Incorporation of hurdles decreased the growth of different spoilage and pathogenic microorganisms. Combination of pH, water activity, vacuum packaging and reheating inhibited the growth of yeast and molds up to 12 days, while additional dipping of sausages in 1% potassium sorbate solution prior to packaging inhibited their growth even on 30(th) day of storage. Incorporation of hurdles resulted in initial reduction in all the sensory attributes, but they helped to maintain these attributes for significantly longer period compared to control. Hurdle treated sausages exhibited no spoilage signs even on day 30, while the control sausages were found acceptable only up to 18 days.

When are solar refrigerators less costly than on-grid refrigerators: A simulation modeling study☆

Science.gov (United States)

Haidari, Leila A.; Brown, Shawn T.; Wedlock, Patrick; Connor, Diana L.; Spiker, Marie; Lee, Bruce Y.

2017-01-01

Background Gavi recommends solar refrigerators for vaccine storage in areas with less than eight hours of electricity per day, and WHO guidelines are more conservative. The question remains: Can solar refrigerators provide value where electrical outages are less frequent? Methods Using a HERMES-generated computational model of the Mozambique routine immunization supply chain, we simulated the use of solar versus electric mains-powered refrigerators (hereafter referred to as “electric refrigerators”) at different locations in the supply chain under various circumstances. Results At their current price premium, the annual cost of each solar refrigerator is 132% more than each electric refrigerator at the district level and 241% more at health facilities. Solar refrigerators provided savings over electric refrigerators when one-day electrical outages occurred more than five times per year at either the district level or the health facilities, even when the electric refrigerator holdover time exceeded the duration of the outage. Two-day outages occurring more than three times per year at the district level or more than twice per year at the health facilities also caused solar refrigerators to be cost saving. Lowering the annual cost of a solar refrigerator to 75% more than an electric refrigerator allowed solar refrigerators to be cost saving at either level when one-day outages occurred more than once per year, or when two-day outages occurred more than once per year at the district level or even once per year at the health facilities. Conclusion Our study supports WHO and Gavi guidelines. In fact, solar refrigerators may provide savings in total cost per dose administered over electrical refrigerators when electrical outages are less frequent. Our study identified the frequency and duration at which electrical outages need to occur for solar refrigerators to provide savings in total cost per dose administered over electric refrigerators at different solar

Adaptation of closed cycle refrigeration system spectrum to radiation cryochemistry: γ-irradiation, ESR and optical absorption spectroscopy, ITL and RTL of frozen matrices at temperatures down to 14 K

International Nuclear Information System (INIS)

Mayer, J.; Plonka, A.; Ratajski, A.; Suwalski, J.P.; Wypych, M.

1978-01-01

The adaptation of the commercially available closed cycle refrigeration system Spectrim sup(TM) for radiation cryochemistry experiments with frozen matrices down to 14 K is described. The cold head of Spectrim sup(TM), equipped with vacuum shroud extensions and sample holders proper for the given type of experiments, was contained in lead shields, provided with special entrances for irradiation of samples with 60 Co γ-rays. The shroud extensions used for ESR and optical absorption measurements and the sample holders for isothermal luminescence and radiothermolumininescence measurements are described. (U.K.)

Influence of immersion freezing in NaCl solutions and of frozen storage on the viscoelastic behavior of mozzarella cheese.

Science.gov (United States)

Ribero, G G; Rubiolo, A C; Zorrilla, S E

2007-06-01

The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because it combines conveniently salting and freezing processes. In this work, the influence of this type of freezing method and of the frozen storage of samples on the viscoelastic behavior of Mozzarella cheese was studied. Slabs (2 x 10 x 10 cm(3)) were immersed in 23% w/w NaCl solutions (control samples: 4 degrees C, 90 min; frozen samples: -15 degrees C, 180 min). Half of the frozen samples were immediately thawed at 4 degrees C . The other half was stored at -20 degrees C for 2 mo and then was thawed at 4 degrees C (frozen-stored samples). Samples were stored at 4 degrees C and assayed at 1, 7, 14, 20, 27, 34, and 41 d. Rheological tests were carried out in oscillatory mode (parallel-plate geometry, diameter: 20 mm, gap: 1 mm, frequency: 1 Hz). Strain sweeps were run (0.001 immersion freezing of Mozzarella cheese affects some of the studied parameters, the differences observed between frozen and frozen-stored samples with control samples were small. Therefore, it was considered that the immersion freezing might be useful for the manufacture and commercialization of Mozzarella cheese.

IEA Annex 26: Advanced Supermarket Refrigeration/Heat Recovery Systems

Energy Technology Data Exchange (ETDEWEB)

Baxter, VAN

2003-05-19

With increased concern about the impact of refrigerant leakage on global warming, a number of new supermarket refrigeration system configurations requiring significantly less refrigerant charge are being considered. In order to help promote the development of advanced systems and expand the knowledge base for energy-efficient supermarket technology, the International Energy Agency (IEA) established IEA Annex 26 (Advanced Supermarket Refrigeration/Heat Recovery Systems) under the ''IEA Implementing Agreement on Heat Pumping Technologies''. Annex 26 focuses on demonstrating and documenting the energy saving and environmental benefits of advanced systems design for food refrigeration and space heating and cooling for supermarkets. Advanced in this context means systems that use less energy, require less refrigerant and produce lower refrigerant emissions. Stated another way, the goal is to identify supermarket refrigeration and HVAC technology options that reduce the total equivalent warming impact (TEWI) of supermarkets by reducing both system energy use (increasing efficiency) and reducing total refrigerant charge. The Annex has five participating countries: Canada, Denmark, Sweden, the United Kingdom, and the United States. The working program of the Annex has involved analytical and experimental investigation of several candidate system design approaches to determine their potential to reduce refrigerant usage and energy consumption. Advanced refrigeration system types investigated include the following: distributed compressor systems--small parallel compressor racks are located in close proximity to the food display cases they serve thus significantly shortening the connecting refrigerant line lengths; secondary loop systems--one or more central chillers are used to refrigerate a secondary coolant (e.g. brine, ice slurry, or CO2) that is pumped to the food display cases on the sales floor; self-contained display cases--each food display case

Folates stability in two types of rye breads during processing and frozen storage.

Science.gov (United States)

Gujska, Elzbieta; Michalak, Joanna; Klepacka, Joanna

2009-06-01

High-performance liquid chromatography was used to study the stability of folate vitamers in two types of rye breads after baking and 16 weeks of frozen storage. Bread made using sourdough seeds contained less total folate (74.6 microg/100 g dry basis, expressed as folic acid) than the whole rye flour (79.8 microg/100 g dry basis) and bread leavened only with baker's yeast (82.8 microg/100 g dry basis). Most importantly, it was generated by a significant decrease in 5-CH3-H4folate form. The baking process caused some changes in folate distribution. Storage of breads at -18 degrees C for 2 weeks did not have a significant effect (p type of breads. After a longer period of storage (16 weeks), a 25% loss of folates in the bread made with baker's yeast and a 38% loss in the bread fermented with sourdough seeds was found. Retention of 5-CH3-H4folate and 10-HCO-H2folate forms were much lower in the bread made with a sourdough addition than with baker's yeast only.

Effect of hydrocolloids and pretreatments on the keeping quality of minced fillets of whiting and cod during frozen storage

NARCIS (Netherlands)

Ponte, da D.J.B.

1986-01-01

The present study examines the effects of additions of hydrocolloids and pretreatments (precooking and irradiation) on the stability of minced fillets of whiting and cod during frozen storage (-18°C).

Some hydrocolloids (Xanthan gum, alginates, carboxymethyl celluloses and Iota and Lambda

Effect of annatto seed and coriander leaves as natural antioxidants in fish meatballs during frozen storage.

Science.gov (United States)

Sancho, Renata Aparecida Soriano; de Lima, Fabíola Aliaga; Costa, Gabriel Guerra; Mariutti, Lilian Regina Barros; Bragagnolo, Neura

2011-08-01

The effects of annatto (0.1 g/100g) and coriander (0.5 g/100g) were assessed against lipid oxidation in white hake meatballs cooked in boiling water (95 ± 1 °C) for 30 min and stored at -18 °C for 120 d. The fatty acids (FA) and the nutritional quality, cholesterol, cholesterol oxides, thiobarbituric acid reactive substances (TBARS) values, and conjugated dienes were analyzed to follow the course of oxidation. Annatto and coriander were efficient in the control of lipid oxidation, also preserving the essential FA. At 120 d of storage, the eicosapentaenoic acid (EPA) concentration decreased respectively by 43%, 32%, 12%, and 9% in the control, coriander, annatto, and annatto + coriander patties. For docosahexaenoic acid (DHA), these concentrations decreased, respectively, 44%, 30%, 11%, and 7%, revealing a probable synergistic effect among the antioxidant compounds present in both spices. On the other hand, annatto and coriander were not able to act protecting the meatballs against lipid oxidation when they were cooked, also not exerted any effect in the cholesterol oxidation. Spices, especially coriander and annatto, can be an alternative to substitute synthetic additives with antioxidants to prevent loss of important unsaturated fatty acids (UFA) in fish meatballs during frozen storage for 120 d. The maximum effect was observed when 0.5% coriander and 0.1% annatto were used in combination. Cooking did not induce the formation of cholesterol oxides, compounds that can cause more health damages than cholesterol itself; however, during storage the cholesterol oxides levels presented a little increase regardless of spice addition. © 2011 Institute of Food Technologists®

High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage

Directory of Open Access Journals (Sweden)

Dicky Tri Utama

2017-03-01

Full Text Available Objective Study on the application of high pressure processing (HPP for dark-firm-dry (DFD beef was conducted to observe whether HPP has any impact on physical properties and to evaluate oxidative deterioration during refrigerated storage under vacuum. Methods The longissimus lumborum muscles obtained from Friesian Holstein steers (33±0.5 months old with 24-h postmortem pH higher than 6.0 were vacuum-packed and subjected to pressurization at 200, 400, and 600 MPa for 180 s at 15°C±2°C; the samples were then stored for 9 days at 4°C±1°C and compared with control (0.1 MPa. Results HPP increased meat pH by 0.1 to 0.2 units and the tenderness of cooked DFD beef significantly with no significant effects on meat texture profile. The stability of meat pH was well maintained during refrigerated storage under vacuum. No clear effects were found on the activity of catalase and superoxide dismutase, however, glutathione peroxidase activity was significantly reduced by high pressure. HPP and storage time resulted in aroma changes and the increasing amount of malondialdehyde and metmyoglobin relative composition. Conclusion Although the increasing amount of malondialdehyde content, metmyoglobin formation and aroma changes in HPP-treated samples could not be avoided, HPP at 200 MPa increased L* and a* values with less discoloration and oxidative deterioration during storage.

HFC perspectives in air-conditioning and refrigeration; Perspectives HFC en A/C et refrigeration

Energy Technology Data Exchange (ETDEWEB)

Fauvarque, P [ELF Atochem, Centre d` Application de Lavallois, 92 (France)

1998-12-31

This paper is a series of transparencies dealing with the development of substitutes for the replacement of the R-22 refrigerant in air-conditioning systems (R-134a, R-407C, R-410A), and in industrial refrigeration systems of agriculture and food industry (R-134a and R-404A). (J.S.)

HFC perspectives in air-conditioning and refrigeration; Perspectives HFC en A/C et refrigeration

Energy Technology Data Exchange (ETDEWEB)

Fauvarque, P. [ELF Atochem, Centre d`Application de Lavallois, 92 (France)

1997-12-31

This paper is a series of transparencies dealing with the development of substitutes for the replacement of the R-22 refrigerant in air-conditioning systems (R-134a, R-407C, R-410A), and in industrial refrigeration systems of agriculture and food industry (R-134a and R-404A). (J.S.)

Needs of food irradiation and its commercialization

Energy Technology Data Exchange (ETDEWEB)

Welt, M A

1984-01-01

On July 5, 1983, the United States Food and Drug Administration filed a notice in the Federal Register approving the use of cobalt 60 or cesium 137 gamma radiation to reduce or control microbial contamination in spices, onion powder and garlic powder. The approval was the first in nineteen years issued by the FDA and appears to set the stage for increased regulatory approvals in the area of radiation preservation of foods. On July 8, 1983, the Codex Alimentarius Commission approved an international standard for irradiated foods. The standard had previously been introduced by experts in the World Health Organization and the Food and Agriculture Organization. The ability of properly applied ionizing energy to inhibit sprouting, to eliminate the need for toxic chemical fumigants for insect disinfestation purposes, to extend refrigerated shelf life of many food products, to eliminate parasites and pathogens from our food chain and to preserve precooked packaged food products for indefinite storage without freezing or refrigeration, dictates the timeliness of food irradiation technology.

Transient Air Infiltration/Exfiltration in Walk-In Coolers

Energy Technology Data Exchange (ETDEWEB)

Faramarzi, Ramin [National Renewable Energy Laboratory (NREL), Golden, CO (United States); Navaz, H. K. [Kettering University; Kamensky, K. [Michigan State University

2018-03-01

Walk-in coolers are room-sized, insulated, and refrigerated compartments for food product storage. Walk-ins have areas equal or below 280 m2 (3,000 ft2), and are classified either as coolers operating above 0 degrees C (32 degrees F) (medium-temperature) to store fresh fruit, vegetables, and dairy products, or freezers that operate below 0 degrees C (32 degrees F) (low-temperature) to meet health and safety standards of frozen food products. Walk-ins are typically found in restaurants as well as small- and medium-to-large grocery stores or supermarkets.

Long-term frozen storage of urine samples: a trouble to get PCR results in Schistosoma spp. DNA detection?

Directory of Open Access Journals (Sweden)

Pedro Fernández-Soto

Full Text Available BACKGROUND: Human schistosomiasis remains a serious worldwide public health problem. At present, a sensitive and specific assay for routine diagnosis of schistosome infection is not yet available. The potential for detecting schistosome-derived DNA by PCR-based methods in human clinical samples is currently being investigated as a diagnostic tool with potential application in routine schistosomiasis diagnosis. Collection of diagnostic samples such as stool or blood is usually difficult in some populations. However, urine is a biological sample that can be collected in a non-invasive method, easy to get from people of all ages and easy in management, but as a sample for PCR diagnosis is still not widely used. This could be due to the high variability in the reported efficiency of detection as a result of the high variation in urine samples' storage or conditions for handling and DNA preservation and extraction methods. METHODOLOGY/PRINCIPAL FINDINGS: We evaluate different commercial DNA extraction methods from a series of long-term frozen storage human urine samples from patients with parasitological confirmed schistosomiasis in order to assess the PCR effectiveness for Schistosoma spp. detection. Patients urine samples were frozen for 18 months up to 7 years until use. Results were compared with those obtained in PCR assays using fresh healthy human urine artificially contaminated with Schistosoma mansoni DNA and urine samples from mice experimentally infected with S. mansoni cercariae stored frozen for at least 12 months before use. PCR results in fresh human artificial urine samples using different DNA based extraction methods were much more effective than those obtained when long-term frozen human urine samples were used as the source of DNA template. CONCLUSIONS/SIGNIFICANCE: Long-term frozen human urine samples are probably not a good source for DNA extraction for use as a template in PCR detection of Schistosoma spp., regardless of the DNA

Smart storage technologies applied to fresh foods: A review.

Science.gov (United States)

Wang, Jingyu; Zhang, Min; Gao, Zhongxue; Adhikari, Benu

2017-06-30

Fresh foods are perishable, seasonal and regional in nature and their storage, transportation, and preservation of freshness are quite challenging. Smart storage technologies can online detection and monitor the changes of quality parameters and storage environment of fresh foods during storage, so that operators can make timely adjustments to reduce the loss. This article reviews the smart storage technologies from two aspects: online detection technologies and smartly monitoring technologies for fresh foods. Online detection technologies include electronic nose, nuclear magnetic resonance (NMR), near infrared spectroscopy (NIRS), hyperspectral imaging and computer vision. Smartly monitoring technologies mainly include some intelligent indicators for monitoring the change of storage environment. Smart storage technologies applied to fresh foods need to be highly efficient and nondestructive and need to be competitively priced. In this work, we have critically reviewed the principles, applications, and development trends of smart storage technologies.

Histopathologic evaluation of postmortem autolytic changes in bluegill (Lepomis macrohirus and crappie (Pomoxis anularis at varied time intervals and storage temperatures

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Jami George

2016-04-01

Full Text Available Information is lacking on preserving fish carcasses to minimize postmortem autolysis artifacts when a necropsy cannot be performed immediately. The purpose of this study was to qualitatively identify and score histologic postmortem changes in two species of freshwater fish (bluegill—Lepomis macrochirus; crappie—Pomoxis annularis, at varied time intervals and storage temperatures, to assess the histologic quality of collected samples. A pooled sample of 36 mix sex individuals of healthy bluegill and crappie were euthanized, stored either at room temperature, refrigerated at 4 °C, or frozen at −20 °C, and then necropsied at 0, 4, 24, and 48 h intervals. Histologic specimens were evaluated by light microscopy. Data showed that immediate harvesting of fresh samples provides the best quality and refrigeration would be the preferred method of storage if sample collection had to be delayed for up to 24 h. When sample collection must be delayed more than 24 h, the preferred method of storage to minimize autolysis artifacts is freezing if evaluation of the gastrointestinal tract is most important, or refrigeration if gill histology is most important. The gill arch, intestinal tract, followed by the liver and kidney were the most sensitive organs to autolysis.

High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk.

Science.gov (United States)

Ranieri, M L; Huck, J R; Sonnen, M; Barbano, D M; Boor, K J

2009-10-01

The grade A Pasteurized Milk Ordinance specifies minimum processing conditions of 72 degrees C for at least 15 s for high temperature, short time (HTST) pasteurized milk products. Currently, many US milk-processing plants exceed these minimum requirements for fluid milk products. To test the effect of pasteurization temperatures on bacterial numbers in HTST pasteurized milk, 2% fat raw milk was heated to 60 degrees C, homogenized, and treated for 25 s at 1 of 4 different temperatures (72.9, 77.2, 79.9, or 85.2 degrees C) and then held at 6 degrees C for 21 d. Aerobic plate counts were monitored in pasteurized milk samples at d 1, 7, 14, and 21 postprocessing. Bacterial numbers in milk processed at 72.9 degrees C were lower than in milk processed at 85.2 degrees C on each sampling day, indicating that HTST fluid milk-processing temperatures significantly affected bacterial numbers in fluid milk. To assess the microbial ecology of the different milk samples during refrigerated storage, a total of 490 psychrotolerant endospore-forming bacteria were identified using DNA sequence-based subtyping methods. Regardless of processing temperature, >85% of the isolates characterized at d 0, 1, and 7 postprocessing were of the genus Bacillus, whereas more than 92% of isolates characterized at d 14 and 21 postprocessing were of the genus Paenibacillus, indicating that the predominant genera present in HTST-processed milk shifted from Bacillus spp. to Paenibacillus spp. during refrigerated storage. In summary, 1) HTST processing temperatures affected bacterial numbers in refrigerated milk, with higher bacterial numbers in milk processed at higher temperatures; 2) no significant association was observed between genus isolated and pasteurization temperature, suggesting that the genera were not differentially affected by the different processing temperatures; and 3) although typically present at low numbers in raw milk, Paenibacillus spp. are capable of growing to numbers that can

Characterization of vacuum-packed and irradiated frozen turkey meat (Meleagris gallopavo)

Energy Technology Data Exchange (ETDEWEB)

Henry, Fabio C.; Valle, Felipe R.F.A. do; Moulin, Carlos H.S., E-mail: fabiocosta@uenf.b [Universidade Estadual do Norte Fluminense (UENF), Campos dos Goytacazes, RJ (Brazil). Centro de Ciencias e Tecnologias Agropecuarias; Silva, Teofilo J.P.; Franco, Robson M.; Freitas, Monica Q., E-mail: mtatjps@vm.uff.b [Universidade Federal Fluminense (UFF), Niteroi, RJ (Brazil). Fac. de Medicina Veterinaria. Dept. de Tecnologia de Alimentos; Vital, Helio C., E-mail: vital@ctex.eb.b [Centro Tecnologico do Exercito (CTEx), Rio de Janeiro, RJ (Brazil). Div. de Defesa Quimica, Biologica e Nuclear. Secao de Defesa Nuclear; Jesus, Edgar F.O. de, E-mail: edgar@lin.ufrj.b [Universidade Federal do Rio de Janeiro (UFRJ), RJ (Brazil). Coordenacao dos Programas de Pos-Graduacao em Engenharia

2011-07-01

Irradiation is known to enhance the sanitary quality and extend the commercial shelf life of many kinds of food such as meat products. In this work, boned breasts from nine male turkeys, slaughtered according to the surveillance requirements of the Brazilian Federal Inspection Service, were purchased from a registered producer. They were then cut, vacuum packed, frozen at -18 degree C, exposed to gamma radiation at doses of 1 and 3kGy and kept in storage at -18 degree C for up to 540 days. Chemical analyses as well as sensory tests for taste, color and overall impression were performed on days 5, 180, 360 and 540 of storage. Statistical analyses were performed in order to investigate possible significant effects arising from the combination of treatments used (a- freezing, b- freezing and irradiation with 1kGy and c- freezing and irradiation with 3kGy) as functions of time. In the beginning of storage, the levels of lipids in samples irradiated with 3 kGy were about twice those found in unirradiated ones, with TBARS values increasing with storage time in all samples. However, the results from the sensory tests performed have indicated that irradiation with doses of 1 and 3 kGy does not significantly impact the acceptance of taste, flavor, color or the overall sensory impression of frozen turkey breast meat. (author)

Characterization of vacuum-packed and irradiated frozen turkey meat (Meleagris gallopavo)

International Nuclear Information System (INIS)

Henry, Fabio C.; Valle, Felipe R.F.A. do; Moulin, Carlos H.S.; Silva, Teofilo J.P.; Franco, Robson M.; Freitas, Monica Q.; Vital, Helio C.; Jesus, Edgar F.O. de

2011-01-01

Irradiation is known to enhance the sanitary quality and extend the commercial shelf life of many kinds of food such as meat products. In this work, boned breasts from nine male turkeys, slaughtered according to the surveillance requirements of the Brazilian Federal Inspection Service, were purchased from a registered producer. They were then cut, vacuum packed, frozen at -18 degree C, exposed to gamma radiation at doses of 1 and 3kGy and kept in storage at -18 degree C for up to 540 days. Chemical analyses as well as sensory tests for taste, color and overall impression were performed on days 5, 180, 360 and 540 of storage. Statistical analyses were performed in order to investigate possible significant effects arising from the combination of treatments used (a- freezing, b- freezing and irradiation with 1kGy and c- freezing and irradiation with 3kGy) as functions of time. In the beginning of storage, the levels of lipids in samples irradiated with 3 kGy were about twice those found in unirradiated ones, with TBARS values increasing with storage time in all samples. However, the results from the sensory tests performed have indicated that irradiation with doses of 1 and 3 kGy does not significantly impact the acceptance of taste, flavor, color or the overall sensory impression of frozen turkey breast meat. (author)

21 CFR 135.110 - Ice cream and frozen custard.

Science.gov (United States)

2010-04-01

...) of this section, the name of the food is “frozen custard” or “french ice cream” or “french custard... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Ice cream and frozen custard. 135.110 Section 135.110 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED...

Older Adult Consumer Knowledge, Attitudes, and Self-Reported Storage Practices of Ready-to-Eat Food Products and Risks Associated with Listeriosis.

Science.gov (United States)

Evans, Ellen W; Redmond, Elizabeth C

2016-02-01

Consumer implementation of recommended food safety practices, specifically relating to time and temperature control of ready-to-eat (RTE) food products associated with listeriosis are crucial. This is particularly the case for at-risk consumers such as older adults, given the increased listeriosis incidence reported internationally among adults aged ≥60 years. However, data detailing older adults' cognitive risk factors associated with listeriosis are lacking. Combining data about knowledge, self-reported practices, and attitudes can achieve a cumulative multilayered in-depth understanding of consumer food safety behavior and cognition. This study aims to ascertain older adults' cognition and behavior in relation to domestic food handling and storage practices that may increase the risks associated with L. monocytogenes. Older adults (≥60 years) (n = 100) participated in an interview and questionnaire to determine knowledge, self-reported practices, and attitudes toward recommended practices. Although the majority (79%) had positive attitudes toward refrigeration, 84% were unaware of recommended temperatures (5°C) and 65% self-reported "never" checking their refrigerator temperature. Although most (72%) knew that "use-by" dates indicate food safety and 62% reported "always" taking note, neutral attitudes were held, with 67% believing it was safe to eat food beyond use-by dates and 57% reporting doing so. Attitudes toward consuming foods within the recommended 2 days of opening were neutral, with 55% aware of recommendations and , 84% reporting that they consume RTE foods beyond recommendations. Although knowledgeable of some key practices, older adults self-reported potentially unsafe practices when storing RTE foods at home, which may increase risks associated with L. monocytogenes. This study has determined that older adults' food safety cognition may affect their behaviors; understanding consumer food safety cognition is essential for developing targeted

Effect of incorporation of natural chemicals in water ice-glazing on freshness and shelf-life of Pacific saury (Cololabis saira) during -18 °C frozen storage.

Science.gov (United States)

Luo, Haibo; Wang, Weihua; Chen, Wei; Tang, Haiqing; Jiang, Li; Yu, Zhifang

2017-12-14

Microbial spoilage and lipid oxidation are two major factors causing freshness deterioration of Pacific saury (Cololabis saira) during frozen storage. To provide a remedy, the effects of several natural chemicals incorporated alone or in combination in traditional water ice-glazing on the freshness and shelf-life of Pacific saury during frozen storage at -18 °C were investigated. Pacific sauries were subjected to individual quick freezing followed immediately by dipping into cold tap water (control) or solutions containing nisin, chitosan, phytic acid (single-factor experiment) or their combinations ((L 9 (3 4 ) orthogonal experiment) for 10 s at 1 °C and then packaged in polypropylene bags before frozen storage at -18 °C. The storage duration tested was up to 12 months. All ice-glazing treatments with individual chemicals could significantly (P shelf-life of Pacific saury could be extended up to 12 months at -18 °C. The study indicated that the combination treatment with natural chemicals could be commercially utilized to maintain the freshness and prolong the shelf-life of Pacific saury. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

21 CFR 146.148 - Reduced acid frozen concentrated orange juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Reduced acid frozen concentrated orange juice. 146... Canned Fruit Juices and Beverages § 146.148 Reduced acid frozen concentrated orange juice. (a) Reduced acid frozen concentrated orange juice is the food that complies with the requirements for composition...

Physicochemical Properties of Probiotic Soy milk Chocolate Mousse During Refrigerated Storage

Directory of Open Access Journals (Sweden)

Golnoush Taghizadeh

2018-03-01

Full Text Available Background and Objective: Recently, several researchers have shown the benefits deriving from probiotic products containing lactobacilli and bifidobacteria in their formulation. The purpose of this study was to develop a probiotic chocolate mousse using milk and soy milk in formulation with regard to survival of probiotic bacteria and sensorial acceptance during 21 days. Material and Methods: Nine functional probiotic chocolate mousse formulations were produced by milk, milk/soy milk and soy milk and 3 probiotic strains (Lactobacillus acidophilus; Lactobacillus paracasei; Bifidobacteriumlactis. ThepH, acidity, survival of microbial strains, rheological and sensory properties of all treatments were monitored during 21 days refrigerated storage (4°C. Results and Conclusion: The pH drop rate and acidity increase rate of all samples were significant during 21 days of storage (p≤0.05. There was a significant increase in the probiotic bacteria of all samples during 21 days of storage at 4°C (p≤0.05. However, the rate of probiotics growth was accelerated in formulation prepared with soy milk and milk/soy milk (1:1 in the chocolate mousse at day 7 and 14. Rheological experiment demonstrated that all samples known as viscoelastic solid dessert had shear-thinning behavior. In conclusion, chocolate dessert including soy milk as well as milk was shown to be more effective vehicle for delivery of probiotics, including Lactobacillus acidophilus, Lactobacillus paracasei, Bifidobacteriumlactis. Conflict of interest: The authors declare no conflict of interest.

Effect of previous chilling storage on quality loss in frozen (–20 °C sierra (Scomberomorus sierra muscle packed with a low-density polyethylene film containing butylated hydroxytoluene

Directory of Open Access Journals (Sweden)

Herlinda Soto-Valdez

2015-03-01

Full Text Available Rancidity development during frozen storage (–20 °C of sierra fish (Scomberomorus sierra was studied. Fillets were packed in low-density polyethylene films with and without butylated hydroxytoluene added (BHT-LDPE and LDPE respectively. Fillets stored with no package were used as control. Special attention was given to the effect of previous ice storage (0, 3, 6, 9 and 15 days on the quality of the frozen fish. Physical (pH and texture and chemical (peroxide value, PV and thiobarbituric acid index, TBA-i analyses were carried out. Lipid oxidation increased with ice storage time in fish muscle without film packing, being greater than the film packed muscle (with and without antioxidant. An effect of previous ice storage time was observed on the frozen product (in all treatments. However, fish muscle with film packing containing antioxidant showed less lipid deterioration. Under the conditions applied in this study, the plastic films with antioxidant prevented the lipids oxidation during the cold handling of the sierra muscle.

Appendix E: Supplemental Risk Management Program Guidance for Ammonia Refrigeration Facilities

Science.gov (United States)

Additional information for food processors, food distributors, refrigerated warehouses, and any other facility that has an ammonia refrigeration system. Includes details on exemption for farms, threshold quantity, and offsite consequence analysis.

Thermoacoustic refrigerator for space applications

Science.gov (United States)

Garrett, Steven L.; Adeff, Jay A.; Hofler, Thomas J.

1993-10-01

A new spacecraft cryocooler which uses resonant high-amplitude sound waves in inert gases to pump heat is described. The phasing of the thermoacoustic cycle is provided by thermal conduction. This 'natural' phasing allows the entire refrigerator to operate with only one moving part (the loudspeaker diaphragm). A space-qualified thermoacoustic refrigerator was flown on the Space Shuttle Discovery (STS-42) in January, 1992. It was entirely autonomous, had no sliding seals, required no lubrication, used mostly low-tolerance machined parts, and contained no expensive components. Thermoacoustics is shown to be a competitive candidate for food refrigerator/freezers and commercial/residential air conditioners. The design and performance of the Space Thermo/Acoustic Refrigerator (STAR) is described.

Analysis of the Storage Methods for Raw Human Milk from Mothers with Infants Admitted to a Neonatal Intensive Care Unit, According to Brazilian Regulations.

Science.gov (United States)

Grazziotin, Maria Celestina Bonzanini; Grazziotin, Ana Laura; Vidal, Newton Medeiros; Freire, Marcia Helena de Souza; da Silva, Regina Paula Guimarães Vieira Cavalcante

2016-08-01

Milk safety is an important concern in neonatal units and human milk banks. Therefore, evidence-based recommendations regarding raw milk handling and storage are needed to safely promote supplying hospitalized infants with their mother's own milk. To evaluate raw human milk storage methods according to Brazilian milk management regulations by investigating the effects of refrigeration (5°C) for 12 hours and freezing (-20°C) for 15 days on the acidity and energy content in a large number of raw milk samples. Expressed milk samples from 100 distinct donors were collected in glass bottles. Each sample was separated into 3 equal portions that were analyzed at room temperature and after either 12 hours of refrigeration or 15 days of freezing. Milk acidity and energy content were determined by Dornic titration and creamatocrit technique, respectively. All samples showed Dornic acidity values within the established acceptable limit (≤ 8°D), as required by Brazilian regulations. In addition, energy content did not significantly differ among fresh, refrigerated and frozen milk samples (median of ~50 kcal/100 mL for each). Most samples tested (> 80%) were considered top quality milk (milk energy content was preserved after storage. We conclude that the storage methods required by Brazilian regulations are suitable to ensure milk safety and energy content of stored milk when supplied to neonates. © The Author(s) 2016.

Effect of gamma irradiation and refrigeration storage on microbial, sensorial and chemical quality of fresh-cut lettuce

International Nuclear Information System (INIS)

Hammad, A. A.; Taha, S. M.; Amal, S. M.; Gebreel, H. M.

2010-01-01

Fresh-cut lettuce samples were collected and examined for their microbial, sensory and chemical qualities. All the examined samples had high level of microbial load. All examined samples contained Escherichia coli (E. coli), Enterococcus faecalis (Ent. faecalis), Staphylococcus aureus (S. aureus) and Aeromonas hydrophila (A. hydrophila), indicating that most these samples were unsatisfactory. Listeria monocytogenes (L monocytogenes) and Salmonella spp were not detected. Irradiation caused a great reduction in all microbial loads. During refrigerated storage, the counts of all microorganisms increased, but the rate of increase was slower in irradiated samples. Irradiation dose of 3 kGy was the optimum dose for preservation of fresh-cut lettuce which extended the refrigeration shelf-life up to 20 days and it was sufficient in eliminating all pathogenic bacteria without adverse effect on sensorial quality and slight effect on chemical quality.

Contamination and Critical Control Points (CCPs along the processing line of sale of frozen poultry foods in retail outlets of a typical market in Ibadan, Nigeria

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Adetunji, V. O

2013-12-01

Full Text Available Aim: Over the years, there have been considerable increases in the consumption of frozen poultry foods across Nigeria. Little attention has been paid to the microbial quality of these foods and hence constitutes a threat to public health. The contamination levels (Enterobacteriaceae and Listeria counts and the presence of pathogenic E. coli, Salmonella and Listeria along the processing line of sale of frozen poultry foods were assayed in retail outlets. Methodology and results: Bacteriological counts and bacterial isolation were carried out using standard plate methods, while the direct slide agglutination technique was utilized for serology. Bacteriological assay revealed extremely high counts (Listeria count (LC: 7.784±1.109 - 9.586±0.016 log cfu/cm2; Enterobacteriaceae count (EC: 7.151±0.213 - 9.318±0.161 log cfu/cm2, higher than stipulated by International Food Standard Agencies. The highest count for EC (9.318±0.161 log cfu/cm2 and LC 9.586±0.016 log cfu/cm2 was from the weighing scale and processing table. Averagely, LC (8.598±0.733 log cfu/cm2 was higher than EC (8.145±0.936 log cfu/cm2. Weighing scale had counts significantly different (p < 0.05 from all others for EC. But there were no significant differences in LC. Weighing scale and meat tables were critical control points (CCPs in the processing line for sale of frozen poultry meats in the retail outlets. E. coli spp., E. coli O157:H7, Salmonella spp., Salmonella Enteritidis, Listeria spp. and Listeria monocytogenes were isolated along the processing line. Conclusion, significance and impact of the study: Results of this study indicated that poultry meat are easily contaminated along the processing line of sale and may act as a potential risk to public health if counteractive measures are not applied to reduce microbial contamination during storage, sale and distribution to consumers.

Evaluation of the combined effect of the irradiation process and packaging in different atmospheres on microbiological and sensory quality of beef (Longissimus dorsi) fresh chilled and frozen; Avaliacao do efeito combinado do processo de irradiacao e da embalagem em diferentes atmosferas na qualidade microbiologica e sensorial de carne bovina (Longissimus dorsi) fresca refrigerada e congelada

Energy Technology Data Exchange (ETDEWEB)

Moreno, Maria Luz Garcia

2001-07-01

Meat, a nutritious food, allows the development of a wide variety of microorganisms which not only spoils it but offers risk to public health. Irradiation with medium doses can be efficiently use to control the presence of microorganisms in meat. Depending upon the dose, irradiation of meat can lead to formation of off-flavours, off odours and discoloration of meat packed with oxygen. These problems can probably be overcome using vacuum package or freezing temperatures. The aim of this research was to evaluate the effect of irradiation, vacuum packaging and temperature on the meat quality. Forty beef pieces (approx. 100g each) were packed under normal atmosphere, 40 were vacuum packed and 40 under N{sub 2} atmosphere. Half of each group was kept overnight under refrigeration and half was frozen. Refrigerated samples were irradiated with 0, 1, 1.5 and 2 kGy. Frozen samples were irradiated with 0, 1, 2 and 3 kGy. Number of microorganisms was significantly reduced (p<0.05) by de process. The temperature effect on the radioresistance of all microorganisms was not observed. Brochothrix thermosphacta was present in numbers of 10{sup 3} CFU/g in control samples and remained the same during all study and was detected only in refrigerated irradiated samples. Lactic acid bacteria were less affected by irradiation. Bacterial spores were found in both control and irradiated samples in low numbers (1-67 spores/g). Salmonella sp. and Staphylococcus sp. were not detected. The best combination of treatments to extend the shelf-life of refrigerated meat was vacuum packaging and an irradiation dose of 2 kGy. Nitrogen did not improve the color of irradiated meat. Refrigerated irradiated aerobically packaged meat was darker and less red than control samples. Frozen irradiated aerobically packaged meat was less red and lightener. The effectiveness of food irradiation is based on good quality of raw product. (author)

A horizontal dilution refrigerator for polarized target

International Nuclear Information System (INIS)

Isagawa, S.; Ishimoto, S.; Masaike, A.; Morimoto, K.

1978-01-01

A horizontal dilution refrigerator was constructed with a view to the spin frozen target and the deuteron polarized target. High cooling power at high temperature such as 3.7 mW at 400 mK serves for overcoming a heat load of microwave to polarize the nuclear spins in the target material. The cooling power at 50 mK was 50 μW, which is sufficient to hold the high nuclear polarization for long time. The lowest temperature reached was 26 mK. The refrigerator has rather simple heat exchangers, a long stainless steel double tube heat exchanger and two coaxial type heat exchangers with sintered copper. The mixing chamber is made of polytetrafluoroethylene (TFE) and demountable so that the target material can be easily put into it. (Auth.)

Microbiological testing of Skylab foods.

Science.gov (United States)

Heidelbaugh, N. D.; Mcqueen, J. L.; Rowley, D. B.; Powers , E. M.; Bourland, C. T.

1973-01-01

Review of some of the unique food microbiology problems and problem-generating circumstances the Skylab manned space flight program involves. The situations these problems arise from include: extended storage times, variations in storage temperatures, no opportunity to resupply or change foods after launch of the Skylab Workshop, first use of frozen foods in space, first use of a food-warming device in weightlessness, relatively small size of production lots requiring statistically valid sampling plans, and use of food as an accurately controlled part in a set of sophisticated life science experiments. Consideration of all of these situations produced the need for definite microbiological tests and test limits. These tests are described along with the rationale for their selection. Reported test results show good compliance with the test limits.

Detection of some irradiated foods

International Nuclear Information System (INIS)

NASR, E.H.A

2009-01-01

This study was performed to investigate the possibility of using two rapid methods namely Supercritical Fluid Extraction (SFE) and Direct Solvent Extraction (DSE) methods for extraction and isolation of 2-dodecylcyclobutanone (2-DCB) followed by detecting this chemical marker by Gas chromatography technique and used this marker for identification of irradiated some foods containing fat (beef meat, chicken, camembert cheese and avocado) post irradiation, during cold and frozen storage. Consequently, this investigation was designed to study the following main points:- 1- The possibility of applying SFE-GC and DSE-GC rapid methods for the detection of 2-DCB from irradiated food containing fat (beef meat, chicken, camembert cheese and avocado fruits) under investigation.2-Studies the effect of gamma irradiation doses on the concentration of 2-DCB chemical marker post irradiation and during frozen storage at -18 degree C of chicken and beef meats for 12 months.3-Studies the effect of gamma irradiation doses on the concentration of 2-DCB chemical marker post irradiation and during cold storage at 4±1 degree C of camembert cheese and avocado fruits for 20 days.

Needs of food irradiation and its commercialization

International Nuclear Information System (INIS)

Welt, M.A.

1984-01-01

On July 5, 1983, the United States Food and Drug Administration filed a notice in the Federal Register approving the use of Cobalt 60 or Cesium 137 gamma radiation to reduce or control microbial contamination in spices, onion powder and garlic powder. The approval was the first in nineteen years issued by the FDA and appears to set the stage for increased regulatory approvals in the area of radiation preservation of foods. On July 8, 1983, the Codex Alimentarius Commission approved an international standard for irradiated foods. The standard had previously been introduced by experts in the World Health Organization and the Food and Agriculture Organization. The ability of properly applied ionizing energy to inhibit sprouting, to eliminate the need for toxic chemical fumigants for insect disinfestation purposes, to extend refrigerated shelf life of many food products, to eliminate parasites and pathogens from our food chain and to preserve precooked packaged food products for indefinite storage without freezing or refrigeration, dictates the timeliness of food irradiation technology. (author)

Microstructural characteristics and gastro-small intestinal digestion in vitro of potato starch: Effects of refrigerated storage and reheating in microwave.

Science.gov (United States)

Colussi, Rosana; Singh, Jaspreet; Kaur, Lovedeep; Zavareze, Elessandra da Rosa; Dias, Alvaro Renato Guerra; Stewart, Robert B; Singh, Harjinder

2017-07-01

The objective of our study was to evaluate paste clarity, retrogradation (syneresis %), thermal characteristics and kinetics of glucose release during in vitro gastro-small intestinal digestion of freshly cooked and refrigerated potato starch. Freshly cooked starch pastes had a paste clarity of 71%, which decreased to 35.4% whereas syneresis (%) increased after 7days of refrigerated storage. The X-ray and thermal characteristics of native, retrograded and microwave reheated starch samples differed significantly from each other. For the freshly cooked starch pastes, ∼88% starch hydrolysis was observed at the end (150min) of digestion under simulated gastro-small intestinal conditions that decreased to ∼70% for the 7day stored pastes. The hydrolysis (%) of refrigerated pastes increased to 86% and 92% after one and two cycles of microwave reheating, respectively. These results contribute to the understanding of starch retrogradation in relation to starch digestion. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of food binders on the textual and sensory characteristics of ...

African Journals Online (AJOL)

STORAGESEVER

2009-06-17

Jun 17, 2009 ... On the basis of the textural and sensory characteristics of the local binders studied, D. microcarpum at. 0.7% concentration was ... known as local food binders are mainly tuber starches ... refrigeration storage. The samples ...

A Limited Survey of Heavy Metal Concentrations in Fresh and Frozen Cuttlefish Ink and Mantle Used As Food.

Science.gov (United States)

Conficoni, Daniele; Alberghini, Leonardo; Bissacco, Elisa; Contiero, Barbara; Giaccone, Valerio

2018-02-01

Cuttlefish ink is consumed as a delicacy worldwide. The current study is the first assessment of heavy metal concentrations in cuttlefish ink versus mantle under different storage methods. A total of 212 samples (64 of fresh mantle, 42 of frozen mantle, 64 of fresh ink, and 42 of frozen ink) were analyzed for the detection of the following heavy metals: arsenic (As), chromium (Cr), iron (Fe), lead (Pb), mercury (Hg), and cadmium (Cd). The median As concentrations were 12.9 mg/kg for fresh mantle, 8.63 mg/kg for frozen mantle, 10.8 mg/kg for frozen ink, and 0.41 mg/kg for fresh ink. The median Cr concentrations were 0.06 mg/kg for fresh mantle and frozen ink, 0.03 mg/kg for frozen mantle, and below the limit of quantification (LOQ) for fresh ink. The median Fe concentrations were 4.08 mg/kg for frozen ink, 1.51 mg/kg for fresh mantle, 0.73 mg/kg for frozen mantle, and below the LOQ for fresh ink. The median Pb concentrations of almost all samples were below the LOQ; only two frozen ink, one fresh ink, one frozen mantle, and one fresh mantle sample exceeded the limit stipulated by the European Union. The Hg concentrations were statistically similar among the four categories of samples; the median Hg concentrations were below the LOQ, and the maximum concentrations were found in frozen ink, at 1.62 mg/kg. The median Cd concentrations were 0.69 mg/kg for frozen ink and 0.11 mg/kg for frozen mantle, fresh mantle and fresh ink concentrations were below the LOQ, and in 11.3% of the tested samples, Cd concentrations were higher than the European Union limit. The probability of samples having a Cd concentration above the legal limit was 35.75 times higher in frozen than in fresh products. Fresh ink had significantly lower concentrations of As, Cr, Fe, and Cd, but the concentrations of Hg and Pb were not significantly different from those of other products. Frozen ink had significantly higher concentrations of Cd, Cr, and Fe, but concentrations of As were lower than those in

Studies on the quality of duck meat sausages during refrigeration.

Science.gov (United States)

Naveen, Z; Naik, B R; Subramanyam, B V; Reddy, P M

2016-01-01

Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate the changes in quality characteristics of duck meat sausages preserved by refrigeration (7 ± 1 °C). Duck meat sausages were prepared by utilizing raw and partially cooked duck meat with addition of soy flour at 10% level as a binder. Different quality characteristics like physical and chemical characteristics, proximate composition, and organoleptic characteristics were evaluated. Cooking loss of partially cooked meat sausages was lower than raw duck meat sausages, whereas emulsion stability and 2-thiobarbituric acid (TBA) values of raw duck meat sausages were lesser than partially cooked meat sausages. Cooking loss and emulsion stability decreased in both types of meat sausages, while, 2-TBA values increased as refrigerated storage progressed for 14 days. Percent moisture content of raw duck meat sausages was higher than partially cooked meat sausages, which decreased in both types of meat sausages as refrigerated storage progressed for 14 days. Percent crude protein (CP) and percent ether extract (EE) content of partially cooked duck meat sausages were higher than raw duck meat sausages. Regardless of type of meat used, refrigerated storage of sausages increased CP and EE up to 10th day but decreased upon further storage up to 14th day. Organoleptic scores for raw duck meat sausages were higher than partially cooked duck meat sausages and all the scores decreased with an increase in the storage period. However the scores were within the acceptable limits. The findings prove that, duck meat can be effectively acclaimed as an alternative avenue to meet the escalating

Theoretical study of heat transfer with moving phase-change interface in thawing of frozen food

International Nuclear Information System (INIS)

Leung, M; Ching, W H; Leung, D Y C; Lam, G C K

2005-01-01

A theoretical solution was obtained for a transient phase-change heat transfer problem in thawing of frozen food. In the physical model, a sphere originally at a uniform temperature below the phase-change temperature is suddenly immersed in a fluid at a temperature above the phase-change temperature. As the body temperature increases, the phase-change interface will be first formed on the surface. Subsequently, the interface will absorb the latent heat and move towards the centre until the whole body undergoes complete phase change. In the mathematical formulation, the nonhomogeneous problem arises from the moving phase-change interface. The solution in terms of the time-dependent temperature field was obtained by use of Green's function. A one-step Newton-Raphson method was specially designed to solve for the position of the moving interface to satisfy the interface condition. The theoretical results were compared with numerical results generated by a finite difference model and experimental measurements collected from a cold water thawing process. As a good agreement was found, the theoretical solution developed in this study was verified numerically and experimentally. Besides thawing of frozen food, there are many other practical applications of the theoretical solution, such as food freezing, soil freezing/thawing, metal casting and bath quenching heat treatment, among others

Theoretical study of heat transfer with moving phase-change interface in thawing of frozen food

Science.gov (United States)

Leung, M.; Ching, W. H.; Leung, D. Y. C.; Lam, G. C. K.

2005-02-01

A theoretical solution was obtained for a transient phase-change heat transfer problem in thawing of frozen food. In the physical model, a sphere originally at a uniform temperature below the phase-change temperature is suddenly immersed in a fluid at a temperature above the phase-change temperature. As the body temperature increases, the phase-change interface will be first formed on the surface. Subsequently, the interface will absorb the latent heat and move towards the centre until the whole body undergoes complete phase change. In the mathematical formulation, the nonhomogeneous problem arises from the moving phase-change interface. The solution in terms of the time-dependent temperature field was obtained by use of Green's function. A one-step Newton-Raphson method was specially designed to solve for the position of the moving interface to satisfy the interface condition. The theoretical results were compared with numerical results generated by a finite difference model and experimental measurements collected from a cold water thawing process. As a good agreement was found, the theoretical solution developed in this study was verified numerically and experimentally. Besides thawing of frozen food, there are many other practical applications of the theoretical solution, such as food freezing, soil freezing/thawing, metal casting and bath quenching heat treatment, among others.

Effect of previous ascorbic acid treatment on the fatty acid profile of cobia (Rachycentron canadum fillets during frozen storage

Directory of Open Access Journals (Sweden)

Aftabsavar, Y.

2012-03-01

Full Text Available The present research focuses on the nutritional value of the lipid retention associated with frozen cobia (Rachycentron canadum. The effect of a previous soaking in an aqueous ascorbic acid (AA solution on the fatty acid profile of fish fillets during a further frozen storage period (–18 °C was investigated. Two different AA concentrations were tested (0.25% and 0.50% and compared to control conditions. As a result of the frozen storage period (up to 6 months, marked decreases were found in the contents of fatty acid groups such as monounsaturated, polyunsaturated and n-3 polyunsaturated, as well as in the n-3/n-6 ratio. However, a preserving effect on such fatty acid parameters could be observed resulting from the previous AA treatment, which was greater when applying the 0.50% AA concentration. Assessment of the polyene index indicated an increased lipid oxidation development during the frozen storage time; this increase was partially inhibited by the previous AA soaking.Este estudio se centra en el valor nutricional lipídico de cobia (Rachycentron canadum congelada. Para ello, se investiga el efecto que un tratamiento previo con ácido ascórbico (AA puede tener sobre el perfil de ácidos grasos de filete de pescado durante su conservación en congelación (–18 °C; seis meses. Se aplicaron dos concentraciones de AA (0.25% y 0.50% que fueron comparadas con muestras control. Como resultado de la conservación en congelación, se observó un descenso importante en grupos de ácidos grasos monoinsaturados, poliinsaturados y poliinsaturados de las serie n-3, así como en la relación n-3/n-6. Sin embargo, el tratamiento previo con AA produjo un efecto protector en estos parámetros, siendo mayor al aplicar AA en la concentración superior. La medida del índice de polienos reflejó un incremento de la oxidación lipídica durante la conservación en congelación; este incremento fue parcialmente inhibido como resultado del tratamiento

Survey of domestic food handling practices in New Zealand.

Science.gov (United States)

Gilbert, S E; Whyte, R; Bayne, G; Paulin, S M; Lake, R J; van der Logt, P

2007-07-15

The purpose of this survey was to obtain information on the domestic meat and poultry handling practices of New Zealanders in order to support the development of quantitative risk models, as well as providing data to underpin food safety campaigns to consumers. A sample of 1000 New Zealand residents, over 18 years of age, were randomly selected from the electoral roll and asked to participate in a national postal food safety study during 2005. Three hundred and twenty six respondents completed and returned questionnaires containing usable answers, and most of these respondents 'always' prepared the main meal within the household. The majority of meat (84.6%) and poultry (62.9%) purchased by New Zealanders was fresh (rather than frozen), and most consumers (94.4%) claimed that the time taken from food selection to reaching their home was 1 h or less. The majority (approximately 64%) of fresh meat and poultry was frozen in the home and the most favoured method of thawing was at room temperature for up to 12 h. The most common time period for storing cooked or raw meat and poultry in domestic refrigerators was up to 2 days. Most survey respondents preferred their meat and poultry to be cooked either medium or well done. The most popular cooking method for chicken was roasting or baking, while most respondents preferred to pan-fry steak/beef cuts, minced beef or sausages/hamburgers. The potential for undercooking was greatest with pan-fried steak with 19.8% of respondents preferring to consume this meat raw or rare. In answer to questions relating to food handling hygiene practices, 52.2% of respondents selected a hand washing sequence that would help prevent cross contamination. However, it was estimated that 41% and 28% of respondents would use knives and kitchen surfaces respectively in a manner that could allow cross contamination. The data in this survey are self-reported and, particularly for the hygiene questions, respondents may report an answer that they

OPTIONS FOR REDUCING REFRIGERANT EMISSIONS FROM SUPERMARKET SYSTEMS

Science.gov (United States)

The report was prepared to assist personnel responsible for the design, construction, and maintenance of retail food refrigeration equipment in making knowledgeable decisions regarding the implementation of refrigerant-emissions-reducing practices and technologies. It characteriz...

Improvement of bacteriological quality of frozen chicken by gamma radiation

International Nuclear Information System (INIS)

Nouchpramool, K.; Prachasitthisak, Y.; Charoen, S.; Kanarat, S.; Kanignunta, K.; Tangwongsupang, S.

1986-12-01

The possible use of gamma irradiation at doses of 1.6 to 4.0 kGy to improve bacteriological quality of frozen chicken was investigated. The effects of gamma irradiation on salmonella viability in frozen chicken and on sensory quality of frozen chicken were also evaluated. D 10 -values for different isolated strains of salmonella in frozen chicken varied from 0.41 to 0.57 kGy. A dose of 4 kGy is required for a seven log cycle reduction of salmonella contamination in frozen chicken. Approximately 21 per cent of frozen chicken examined were contaminated with salmonella. Salmonella typhimurium, salmonella virchow, and salmonella java were predominant. Irradiation of frozen chicken at a minimum dose of 3.2 kGy eliminated salmonella, coliform, Escherichia coli, and Staphylococcus aureus and, in addition, reduced baterial load by 2 log cycles. Faecal streptococci was still present in a 3.2 kGy samples but in a very small percentage and the count was not over 100 colonies per g. Discoloring of chicken meat was noted after a 2 kGy treatment. The sensory quality of frozen chicken irradiated at 3 and 4 kGy tended to decrease during frozen storage but was within the acceptable range on a nine point hedonic scale even after eight months of frozen storage. Dosage at 3.2 kGy appeared to be sufficient for improving bacteriological quality of frozen chicken

Impact of 6-month frozen storage of cervical specimens in alkaline buffer conditions on human papillomavirus genotyping.

Science.gov (United States)

LaMere, Brandon J; Howell, Renee; Fetterman, Barbara; Shieh, Jen; Castle, Philip E

2008-08-01

The impact of 6-month storage of cervical specimens under alkaline conditions that occurs as the result of Hybrid Capture 2 testing on human papillomavirus (HPV) genotyping is not well documented. To examine this issue, 143 frozen hc2-positive specimens in specimen transport medium were selected at random from each of the following groups: specimens stored for 6 months, 4 months, and 2.5 months under alkaline pH (pH 12-13) and specimens stored 1 month at neutral pH (pH 6-7) as controls. Specimens were tested in a masked fashion for 20 HPV genotypes (HPV6, 11, 16, 18, 26, 31, 33, 35, 39, 45, 51, 52, 53, 56, 58, 59, 66, 68, 73, and 82) using a prototype, research-use-only GP5+/6+ L1 consensus PCR method and multiplex hybridization using Luminex xMAP for detection of specific HPV genotypes One control specimen had missing test results. There were no statistical differences in the number of HPV genotypes detected, number of carcinogenic HPV genotypes detected, or in the signal strength among HPV-positive results across groups. Six-month frozen storage of cervical specimens at alkaline pH had little impact on testing for HPV genotypes among hc2-positive women using this HPV genotyping method.

rf Wien filter in an electric dipole moment storage ring: The “partially frozen spin” effect

Directory of Open Access Journals (Sweden)

William M. Morse

2013-11-01

Full Text Available An rf Wien filter (WF can be used in a storage ring to measure a particle’s electric dipole moment (EDM. If the WF frequency equals the spin precession frequency without WF, and the oscillating WF fields are chosen so that the corresponding transverse Lorentz force equals zero, then a large source of systematic errors is canceled but the EDM signal is not. This effect, discovered by simulation, can be called the “partially frozen spin” effect.

Quality of Clotting Factor Activity in Fresh Frozen Plasma at Thaw with a Microwave System and after Storage at 4 degrees C for 48 Hours.

Science.gov (United States)

Kuta, Piotr; Hauck-Dlimi, Barbara; Strobel, Julian; Zimmermann, Robert; Eckstein, Reinhold

2016-01-01

Uncontrolled hemorrhage in polytrauma patients usually results in rapid need of blood products. Despite the shorter thawing times of microwave devices for heating fresh frozen plasma (FFP), their use has remained controversial, and just a few laboratory analyses have been published on this topic. The aim of this study was to analyse the quality of clotting factors immediately after thawing FFP with a microwave device and after 48-hour post thaw storage at 4 degrees C. 24 FFP units of all four ABO blood groups (six of each blood group) were thawed with a Transfusio-therm 2000 and later stored at 4 degrees C for 48 hours. Samples were drawn aseptically and investigated on various clotting factors and protein proteases (fibrinogen, antithrombin, FII, FV, FVII, FVIII, FIX, FX, FXI, FXIII, vWF antigen and activity, protein S, and protein C) using standard coagulation and chromogenic assays immediately after thawing and again after a 48-hour storage period at 4 degrees C. All units were tested for both anaerobic and aerobic microbial contamination using standard operating procedures immediately after thawing. After thawing, all coagulation factors and protein protease activities were within normal ranges. Blood group O individuals had approximately 25% lower plasma levels of vWF antigen and activity. After a 48-hour storage period at 4 degrees C, FVIII and FIX activities declined significantly in all blood groups, whereas the remaining clotting factors remained comparably stable. Immediately after rapid thawing using a microwave system, all FFP units contained adequate coagulation factor activities to maintain hemostatic activity at the time of product thaw. The post thaw refrigerated storage caused an anticipated decrease in factor VIII and IX activities, but retained normal coagulation factor levels of many plasma proteins. Therefore we conclude that the Transfusio-therm 2000 has no clinically significant influence on the activity of clotting factors and plasma

Food Products Procurement, Receiving and Storage Guide.

Science.gov (United States)

Kansas Association of School Business Officials, Haysville.

This guide is intended as a resource document for the beginner in food services and food purchasing. The publication is divided topically by (1) purchasing procedures, (2) specifications and evaluation, (3) sources for purchasing food products, (4) storage of food products and inventory procedures, (5) type of food service management, and (6)…

Development of a Battery-Free Solar Refrigerator

Science.gov (United States)

Ewert, Michael K.; Bergeron, David J., III

2000-01-01

Recent technology developments and a systems engineering design approach have led to the development of a practical battery-free solar refrigerator as a spin-off of NASA's aerospace refrigeration research. Off-grid refrigeration is a good application of solar photovoltaic (PV) power if thermal storage is incorporated and a direct connection is made between the cooling system and the PV panel. This was accomplished by integrating water as a phase-change material into a well insulated refrigerator cabinet and by developing a microprocessor based control system that allows direct connection of a PV panel to a variable speed compressor. This second innovation also allowed peak power-point tracking from the PV panel and elimination of batteries from the system. First a laboratory unit was developed to prove the concept and then a commercial unit was produced and deployed in a field test. The laboratory unit was used to test many different configurations including thermoelectric, Stirling and vapor compression cooling systems. The final configuration used a vapor compression cooling cycle, vacuum insulation, a passive condenser, an integral evaporator/ thermal storage tank, two 77 watt PV panels and the novel controller mentioned above. The system's only moving part was the variable speed BD35 compressor made by Danfoss. The 365 liter cabinet stayed cold with as little as 274 watt-hours per day average PV power. Battery-free testing was conducted for several months with very good results. The amount of thermal storage, size of compressor and power of PV panels connected can all be adjusted to optimize the design for a given application and climate. In the commercial unit, the high cost of the vacuum insulated refrigerator cabinet and the stainless steel thermal storage tank were addressed in an effort to make the technology commercially viable. This unit started with a 142 liter, mass-produced chest freezer cabinet that had the evaporator integrated into its inner walls

Use of glucose oxidase to improve refrigerated dough quality

Science.gov (United States)

Refrigerated dough encompasses a wide range of products including bread, rolls, pastries and pizza crust and is a very popular choice for consumers. Two of the largest problems that occur during refrigerated dough storage are dough syruping and loss of dough strength. The goal of this study was to e...

Outbreak of Salmonella Enteritidis linked to the consumption of frozen beefburgers received from a food bank and originating from Poland: northern France, December 2014 to April 2015.

Science.gov (United States)

Jones, Gabrielle; Pihier, Nathalie; Vanbockstael, Caroline; Le Hello, Simon; Cadel Six, Sabrina; Fournet, Nelly; Jourdan-da Silva, Nathalie

2016-10-06

A prolonged outbreak of Salmonella enterica serotype Enteritidis occurred in northern France between December 2014 and April 2015. Epidemiological investigations following the initial notification on 30 December 2014 of five cases of salmonellosis (two confirmed S. Enteritidis) in young children residing in the Somme department revealed that all cases frequented the same food bank A. Further epidemiological, microbiological and food trace-back investigations indicated frozen beefburgers as the source of the outbreak and the suspected lot originating from Poland was recalled on 22 January 2015. On 2 March 2015 a second notification of S. Enteritidis cases in the Somme reinitiated investigations that confirmed a link with food bank A and with consumption of frozen beefburgers from the same Polish producer. In the face of a possible persistent source of contamination, all frozen beefburgers distributed by food bank A and from the same origin were blocked on 3 March 2015. Microbiological analyses confirmed contamination by S. Enteritidis of frozen beefburgers from a second lot remaining in cases' homes. A second recall was initiated on 6 March 2015 and all frozen beefburgers from the Polish producer remain blocked after analyses identified additional contaminated lots over several months of production. This article is copyright of The Authors, 2016.

Effect of freezing temperature on the color of frozen salmon.

Science.gov (United States)

Ottestad, Silje; Enersen, Grethe; Wold, Jens Petter

2011-09-01

New freezing methods developed with the purpose of improved product quality after thawing can sometimes be difficult to get accepted in the market. The reason for this is the formation of ice crystals that can give the product a temporary color loss and make it less appealing. We have here used microscopy to study ice crystal size as a function of freezing temperature by investigating the voids in the cell tissue left by the ice crystals. We have also investigated how freezing temperature affects the color and the visible absorption spectra of frozen salmon. Freezing temperatures previously determined to be the best for quality after thawing (-40 to -60 °C) were found to cause a substantial loss in perceived color intensity during frozen state. This illustrated the conflict between optimal freezing temperatures with respect to quality after thawing against visual appearance during frozen state. Low freezing temperatures gave many small ice crystals, increased light scattering and an increased absorption level for all wavelengths in the visible region. Increased astaxanthin concentration on the other hand would give higher absorption at 490 nm. The results showed a clear potential of using visible interactance spectroscopy to differentiate between poor product coloration due to lack of pigmentation and temporary color loss due to light scattering by ice crystal. This type of measurements could be a useful tool in the development of new freezing methods and to monitor ice crystal growth during frozen storage. It could also potentially be used by the industry to prove good product quality. In this article we have shown that freezing food products at intermediate to low temperatures (-40 to -80 °C) can result in paler color during frozen state, which could affect consumer acceptance. We have also presented a spectroscopic method that can separate between poor product color and temporary color loss due to freezing. © 2011 Institute of Food Technologists®

Sensory Properties of Frozen Herring (Clupea harengus) from Different Catch Seasons and Locations

DEFF Research Database (Denmark)

Hyldig, Grethe; Jørgensen, Bo Munk; Undeland, Ingrid

2012-01-01

Freezing of herring (Clupea harengus) for human consumption is increasing in the Nordic herring industry, either onboard the fishing vessels or right after landing. The quality of frozen herring as a raw material does not only depend on the frozen storage conditions applied, but also...... on compositional features, something which in turn can vary with season and catching ground. To unravel the link between biological variations, basic muscle composition, and sensory properties of frozen herring, a unique herring raw material was caught by commercial fishing vessels at three locations: around...... the utilization of herring for frozen storage for human consumption....

Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage

OpenAIRE

Sung, Jung-Min; Kim, Young-Boong; Kum, Jun-Seok; Choi, Yun-Sang; Seo, Dong-Ho; Choi, Hyun-Wook; Park, Jong-Dae

2015-01-01

This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h....

Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage

OpenAIRE

Joseph, Serlene; Chatli, Manish K.; Biswas, Ashim K.; Sahoo, Jhari

2012-01-01

Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. Antioxidant potential of tomato puree (10 %; T-1), tomato pulp (12.5 %; T-2), lyophilized tomato peel (6 %; T-3), and pink guava pulp (10 %; T-4) was evaluated in raw pork emulsion during refrigerated storage for 9 days under aerobic packaging. The lycopene and β-carotene content varied in pork emulsion as T-3 > T-1 > T-2 > T-4 and decreased (P 

Potential for irradiation of marine foods in New Zealand

International Nuclear Information System (INIS)

Burns, D.J.W.

1984-01-01

The potential for treatment of fish with ionising radiation to extend the useful shelf life lies with low dose pasteurization methods. A practical extension of 1 week or more under optimal refrigeration conditions can be achieved although a background loss of quality due to autolysis continues throughout storage. Of New Zealands markets for fish products only Australia could be serviced by sea freight with irradiated fresh fish. Two difficulties are forseen: firstly a market advantage for fresh over frozen fish is unproven; secondly the industry is dispersed and does not lend itself to a central irradiation facility. Some possibilities for irradiation may arise in future. (auth.)

Preservation Effect of Two-Stage Cinnamon Bark (Cinnamomum Burmanii) Oleoresin Microcapsules On Vacuum-Packed Ground Beef During Refrigerated Storage

Science.gov (United States)

Irfiana, D.; Utami, R.; Khasanah, L. U.; Manuhara, G. J.

2017-04-01

The purpose of this study was to determine the effect of two stage cinnamon bark oleoresin microcapsules (0%, 0.5% and 1%) on the TPC (Total Plate Count), TBA (thiobarbituric acid), pH, and RGB color (Red, Green, and Blue) of vacuum-packed ground beef during refrigerated storage (at 0, 4, 8, 12, and 16 days). This study showed that the addition of two stage cinnamon bark oleoresin microcapsules affected the quality of vacuum-packed ground beef during 16 days of refrigerated storage. The results showed that the TPC value of the vacuum-packed ground beef sample with the addition 0.5% and 1% microcapsules was lower than the value of control sample. The TPC value of the control sample, sample with additional 0.5% and 1% microcapsules were 5.94; 5.46; and 5.16 log CFU/g respectively. The TBA value of vacuum-packed ground beef were 0.055; 0.041; and 0.044 mg malonaldehyde/kg, resepectively on the 16th day of storage. The addition of two-stage cinnamon bark oleoresin microcapsules could inhibit the growth of microbia and decrease the oxidation process of vacuum-packed ground beef. Moreover, the change of vacuum-packed ground beef pH and RGB color with the addition 0.5% and 1% microcapsules were less than those of the control sample. The addition of 1% microcapsules showed the best effect in preserving the vacuum-packed ground beef.

Economic performance of water storage capacity expansion for food security

Science.gov (United States)

Gohar, Abdelaziz A.; Ward, Frank A.; Amer, Saud A.

2013-03-01

SummaryContinued climate variability, population growth, and rising food prices present ongoing challenges for achieving food and water security in poor countries that lack adequate water infrastructure. Undeveloped storage infrastructure presents a special challenge in northern Afghanistan, where food security is undermined by highly variable water supplies, inefficient water allocation rules, and a damaged irrigation system due three decades of war and conflict. Little peer-reviewed research to date has analyzed the economic benefits of water storage capacity expansions as a mechanism to sustain food security over long periods of variable climate and growing food demands needed to feed growing populations. This paper develops and applies an integrated water resources management framework that analyzes impacts of storage capacity expansions for sustaining farm income and food security in the face of highly fluctuating water supplies. Findings illustrate that in Afghanistan's Balkh Basin, total farm income and food security from crop irrigation increase, but at a declining rate as water storage capacity increases from zero to an amount equal to six times the basin's long term water supply. Total farm income increases by 21%, 41%, and 42% for small, medium, and large reservoir capacity, respectively, compared to the existing irrigation system unassisted by reservoir storage capacity. Results provide a framework to target water infrastructure investments that improve food security for river basins in the world's dry regions with low existing storage capacity that face ongoing climate variability and increased demands for food security for growing populations.

A cryostat to hold frozen-spin polarized HD targets in CLAS: HDice-II

Energy Technology Data Exchange (ETDEWEB)

Lowry, M.M., E-mail: mlowry@jlab.org [Thomas Jefferson National Accelerator Facility, 12000 Jefferson Avenue, Newport News, VA 23606 (United States); Bass, C.D. [Thomas Jefferson National Accelerator Facility, 12000 Jefferson Avenue, Newport News, VA 23606 (United States); D' Angelo, A. [Thomas Jefferson National Accelerator Facility, 12000 Jefferson Avenue, Newport News, VA 23606 (United States); Universita' di Roma ‘Tor Vergata’, and INFN Sezione di Roma ‘Tor Vergata’, Via della Ricerca Scientifica, 1, I-00133 Roma (Italy); Deur, A.; Dezern, G. [Thomas Jefferson National Accelerator Facility, 12000 Jefferson Avenue, Newport News, VA 23606 (United States); Hanretty, C. [University of Virginia, 1400 University Avenue, Charlottesville, VA 22903 (United States); Ho, D. [Carnegie-Mellon University, 5000 Forbes Avenue, Pittsburgh, PA 15213 (United States); Kageya, T.; Kashy, D. [Thomas Jefferson National Accelerator Facility, 12000 Jefferson Avenue, Newport News, VA 23606 (United States); Khandaker, M. [Norfolk State University, 700 Park Avenue, Norfolk, VA 23504 (United States); Laine, V. [Thomas Jefferson National Accelerator Facility, 12000 Jefferson Avenue, Newport News, VA 23606 (United States); Université Blaise Pascal, 34 Avenue Carnot, 63000 Clermont-Ferrand (France); O' Connell, T. [University of Connecticut, 115 N Eagleville Road, Storrs-Mansfield, CT 06269 (United States); Pastor, O. [Thomas Jefferson National Accelerator Facility, 12000 Jefferson Avenue, Newport News, VA 23606 (United States); Peng, P. [University of Virginia, 1400 University Avenue, Charlottesville, VA 22903 (United States); Sandorfi, A.M. [Thomas Jefferson National Accelerator Facility, 12000 Jefferson Avenue, Newport News, VA 23606 (United States); Sokhan, D. [Institut de Physique Nucleaire, Bat 100 – M053, Orsay 91406 (France); and others

2016-04-11

The design, fabrication, operation, and performance of a {sup 3/4}He dilution refrigerator and superconducting magnet system for holding a frozen-spin polarized hydrogen deuteride target in the Jefferson Laboratory CLAS detector during photon beam running is reported. The device operates both vertically (for target loading) and horizontally (for target bombardment). The device proves capable of maintaining a base temperature of 50 mK and a holding field of 1 T for extended periods. These characteristics enabled multi-month polarization lifetimes for frozen spin HD targets having proton polarization of up to 50% and deuteron up to 27%.

General review of solar-powered closed sorption refrigeration systems

International Nuclear Information System (INIS)

Sarbu, Ioan; Sebarchievici, Calin

2015-01-01

Highlights: • Provide review of development in solar sorption refrigeration technologies. • Theoretical basis and applications of absorption and adsorption cycles are discussed. • Thermodynamic properties of most common working pairs have been reviewed. • Development of hybrid or thermal energy storage adsorption systems was explored. • A comparison between solar-powered absorption and adsorption systems was performed. - Abstract: The negative environmental impacts of burning fossil fuels have forced the energy research community seriously to consider renewable sources, such as naturally available solar energy. Thermally powered refrigeration technologies are classified into two categories: thermo-mechanical technology and sorption technology (open systems or closed systems). This paper provides a detailed review of the solar closed sorption (absorption and adsorption) refrigeration systems, which utilise working pairs (fluids). After an introduction of the basic principles of these systems, the history of development and recent advances in solar sorption refrigeration technologies are reported. The adsorption cooling typically has a lower heat source temperature requirement than the absorption cooling. Based on the coefficient of performance (COP), the absorption systems are preferred over the adsorption systems, and the higher temperature issues can be easily handled with solar adsorption systems. The thermodynamic properties of most common working fluids, as well as the use of ternary mixtures in solar-powered absorption systems, have been reviewed in this study. The paper also refers to new approaches to increase the efficiency and sustainability of the basic adsorption cycles, such as the development of hybrid or thermal energy storage adsorption systems. This research shows that solar-powered closed sorption refrigeration technologies can be attractive alternatives not only to serve the needs for air-conditioning, refrigeration, ice making, thermal

Biochemical Characteristics and Viability of Probiotic and Yogurt Bacteria in Yogurt during the Fermentation and Refrigerated Storage

Directory of Open Access Journals (Sweden)

F Sarvari

2014-09-01

Full Text Available This research aimed to investigate the viability of probiotic bacteria (Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 and yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in yogurt during the fermentation, immediately after fermentation and during refrigerated storage (21 d, 4˚C. Also the biochemical characteristics of milk as affected by the commercial 4-strain mixed starter culture were investigated. Storage time affected the viability of all bacterial species. The concentration of lactic acid during the fermentation increased in parallel with the titrable acidity, and the concentration of acetic acid was proportional to the viability of Bifidobacterium lactis. The acetaldehyde level was decreased in the yogurt from day 0 up to the end of the storage. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus were multiplied considerably during the fermentation. Streptococcus thermophilus could maintain its viability to the highest level, but Lactobacillus delbrueckii ssp. bulgaricus lost its viability rapidly during the cold storage compared to Streptococcus thermophilus. The multiplication and viability of probiotic bacteria were also influenced by the associative strains and species of yogurt organisms. Bifidobacteria counts were satisfactory. The loss of viability for bifidobacteria was gradual and steady during the storage, and they showed good stability during the storage as compared to Lactobacillus acidophilus.

Stability of cannabinoids in urine in three storage temperatures.

Science.gov (United States)

Golding Fraga, S; Díaz-Flores Estévez, J; Díaz Romero, C

1998-01-01

Stability of cannabinoid compounds in urine samples were evaluated using several storage temperatures. Appreciable losses (> 22.4 percent) were observed in some urine samples, after being stored at room temperature for 10 days. Lower losses (8.1 percent) were observed when the urine samples were refrigerated for 4 weeks. The behavior of urine samples depended on the analyzed urine. This could be due to the different stability of the cannabinoids present in each urine sample. Important losses of 8.0 +/- 10.6, 15.8 +/- 4.2, and 19.6 +/- 6.7 percent were found when the urine samples were frozen during 40 days, 1 year, and 3 years, respectively. Average losses (> > 5 percent) can be observed after one day which could mainly be due to the decrease of the solubility of 11-nor-U9-tetrahydrocannabinol-9-carboxylic acid (THC-COOH) or adsorption process of cannabinoid molecules to the plastic storage containers.

Modeling and calculation of open carbon dioxide refrigeration system

International Nuclear Information System (INIS)

Cai, Yufei; Zhu, Chunling; Jiang, Yanlong; Shi, Hong

2015-01-01

Highlights: • A model of open refrigeration system is developed. • The state of CO 2 has great effect on Refrigeration capacity loss by heat transfer. • Refrigeration capacity loss by remaining CO 2 has little relation to the state of CO 2 . • Calculation results are in agreement with the test results. - Abstract: Based on the analysis of the properties of carbon dioxide, an open carbon dioxide refrigeration system is proposed, which is responsible for the situation without external electricity unit. A model of open refrigeration system is developed, and the relationship between the storage environment of carbon dioxide and refrigeration capacity is conducted. Meanwhile, a test platform is developed to simulation the performance of the open carbon dioxide refrigeration system. By comparing the theoretical calculations and the experimental results, several conclusions are obtained as follows: refrigeration capacity loss by heat transfer in supercritical state is much more than that in two-phase region and the refrigeration capacity loss by remaining carbon dioxide has little relation to the state of carbon dioxide. The results will be helpful to the use of open carbon dioxide refrigeration

Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts

Directory of Open Access Journals (Sweden)

Alessandra F. Rosa

2013-10-01

Full Text Available The objective of this research was to study the effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts. Cuts of pork loin were packaged in trays, covered with poly(vinyl chloride film. The trays were placed in a masterpack (MP, containing three gas compositions:  A 75% O2 : 25% CO2, B 50% O2 : 50% CO2 or C 100% CO2, and stored at 2 °C. Samples were taken after 1, 8, 15, and 22 days of storage, and evaluated for numerous shelf life traits. The development of Psychrotrophic aerobic bacteria and Pseudomonas spp. was found from the 15th day of storage. There was a significant treatment effect for some of the considered parameters, such as pH (P < 0.05 and color [L* (P < 0.07, a* (P < 0.07 and b* (P < 0.01]. There was a significant interaction (P < 0.01 for the TBARS values. It can be concluded, from the microbiological point of view, that the use of modified atmospheres containing 25% to 100% CO2 promotes the conservation of meat for up to 15 days of storage under refrigeration. From the point of view of color, atmospheres containing 75% O2 : 25% CO2 and 50% O2 : 50% CO2 ensure the color of packaged pork meat when stored at 2 °C for up to 15 days. From the point of view of lipid oxidation, packages with 100% CO2 are recommended for storage periods of more than 15 days, whereas those with 75% O2 : 25% CO2 are recommended for storage periods of up to 8 days.

The Effect of Edible Coating Enriched With Kaffir Lime Leaf Essential Oil (Citrus hystrix DC) on Beef Sausage Quality During Frozen Storage (-18°±2°C)

Science.gov (United States)

Utami, R.; Kawiji; Khasanah, L. U.; Solikhah, R.

2018-03-01

The aim of this study was to determine the effect of edible coating enriched with kaffir lime (Citrus hystrix DC) leaves essential oil at various concentration on beef sausage quality during frozen storage (-18°±2°C). The concentration of kaffir lime leaves essential oil enriched in edible coating were varied at 0%; 0.2%; 1.4%. Microbiological, physical and chemical characteristics (TPC, color, TBA, TVB, and pH) were investigated at 0, 1, 2, 3, and 4 months of storage. The result showed that edible coating with the addition of kaffir lime leaves essential oils decreased the microbial growth, TVB value, and TBA value of beef sausage. The color and pH of samples can be stabilized during storage. The selected kaffir lime leaves essential oil concentrations based on microbial, physical, and chemical characteristics of beef sausages during frozen storage at -18°C was 0.2%.

2017 German refrigeration and air conditioning meeting. Proceedings

International Nuclear Information System (INIS)

2017-01-01

This year's lecture programme includes 117 presentations in the five working departments of DKV and 10 lectures at the special event ''Energy-efficient air conditioning in data centres''. The main topics in the respective departments were: (1) Cryogenics: Space applications; Cryogenic plants; Cryomedicine and cryobiology; Components, developments; Processes and plants; Valves, design. (2) Basics: Evaporation, material values; evaporation, condensation; absorption; adsorption, latent storage; cycle simulation. (3) Components: CO 2 plant engineering and components; refrigerants; process control, adsorption, sublimation and storage technology; refrigerating machine oils, heat exchangers and corrosion; components 4.0, sensors and control technology; simulation of plant processes. (4) Cold application: Application; Application / Natural Refrigerants; Mobile Applications Car; Mobile Applications; Supermarket / Efficiency; Optimization / Efficiency. (5) Air conditioning and heat pump applications: load shifting, smart home, flexibility; heat sources and industrial heat pumps; modelling, simulations; energy concepts heat pumps and photovoltaics; monitoring, evaluation; technology trends / working materials. Six papers are separately analyzed for this database. [de

Prediction of chemical, physical and sensory data from process parameters for frozen cod using multivariate analysis

DEFF Research Database (Denmark)

Bechmann, Iben Ellegaard; Jensen, H.S.; Bøknæs, Niels

1998-01-01

Physical, chemical and sensory quality parameters were determined for 115 cod (Gadus morhua) samples stored under varying frozen storage conditions. Five different process parameters (period of frozen storage, frozen storage. temperature, place of catch, season for catching and state of rigor) were...... varied systematically at two levels. The data obtained were evaluated using the multivariate methods, principal component analysis (PCA) and partial least squares (PLS) regression. The PCA models were used to identify which process parameters were actually most important for the quality of the frozen cod....... PLS models that were able to predict the physical, chemical and sensory quality parameters from the process parameters of the frozen raw material were generated. The prediction abilities of the PLS models were good enough to give reasonable results even when the process parameters were characterised...

7 CFR 250.52 - Storage and inventory management of donated foods.

Science.gov (United States)

2010-01-01

... 7 Agriculture 4 2010-01-01 2010-01-01 false Storage and inventory management of donated foods. 250... Donated Foods in Contracts With Food Service Management Companies § 250.52 Storage and inventory management of donated foods. (a) General requirements. The food service management company must meet the...

Study on storage efficiency of the fresh food e-commerce

Science.gov (United States)

Wang, Xin; Sun, Jie; Li, Huihui

2017-06-01

As the last cake in the area of e-commerce industry, the temperature of fresh food e-commerce is always rising starting from about 2014. This paper is based on the imperfection that the existing study about fresh food e-commerce is lack of studies on storage efficiency. And we took some variables in this paper such as consumers’ satisfaction and length for preservation and storage time. On this basis we built the model of storage efficiency of fresh food e-commerce. We find that as the development of fresh food e-commerce, the fresh food e-commerce enterprise will pay more attention to the consumers’ satisfaction. They can take some effective ways like reducing the wastage of fresh food and lengthening the refreshing time of fresh food and so on.

The effects of washing with Tamarind (Tamarindus indica L. water solution on shelf life of silver carp (Hypophthalmichthys molitrix fillet during refrigerator storage

Directory of Open Access Journals (Sweden)

Eshagh Zakipour Rahimabadi

2016-01-01

Full Text Available This study evaluated the antibacterial and antioxidant effects of tamarind water solution on shelf life of silver carp (Hypophthalmicthys molitrix fillet during refrigerator storage. Treatments of this study were unwashed samples (control, and samples washed with 1% and 2% tamarind water solution. Microbial, physicochemical and sensory analysis including total viable count (TVC, peroxide value (PV, thiobarbituric acid (TBA, total volatile base (TVB-N and pH were measured during 15 day storage at refrigerator (with 3 days intervals. Proximate analysis of samples also measured at day 0. TVC content was 0.93, 0.50 and 0.10 log CFU/g for control and treatments 1% and 2%, respectively and reached to 6.24, 5.82 and 5.21 log CFU/g at the end of storage period. At the end of storage period, the PV, TBA and TVB-N content were 8.4, 4.3, and 3.0 meq O2/Kg for control, 2.75, 1.35, and 0.50 mg/100g for 1% treatment, and 33.17, 23.90, and 22.10 mg N/100g for 2% treatment, respectively. This results showed the positive effect of tamarind to inhibit and delay fish fillet spoilage. According to sensory evaluation, the density of 1% tamarind was selected as the best density.

Use of fresh versus frozen or blast-frozen grapes for small-scale fermentation

Directory of Open Access Journals (Sweden)

Schmid F

2011-10-01

Full Text Available Frank Schmid, Vladimir Jiranek School of Agriculture, Food and Wine, The University of Adelaide; and Wine Innovation Cluster, The Waite Campus, Glen Osmond, South Australia, Australia Background: This paper firstly examines the validity of using laboratory-scale fermentations as a means of correlating winemaking outcomes with larger industrial scale fermentations. Secondly, conventional and blast-freezing of whole bunches were investigated for their relative suitability as methods of preservation as determined by the nature of the resulting wines. Methods: Red must fermentations were compared at the laboratory 80 kg scale, and the more industrially representative 500 kg pilot scale. Fermentation profiles and duration for both scales were found to be very similar. Whole bunches were either slow/conventionally frozen (−20°C, or quickly/blast-frozen (−25°C. Results: Wines made from frozen grapes compared well with the wine made from the fresh must. Color and chemical analyses of the wines revealed few differences. A duo-trio sensory evaluation showed that wine from blast-frozen grapes was more similar to the fresh wines than wines from conventional frozen grapes. Conclusion: The findings of this research suggest that whole-bunch blast-freezing of grapes is preferable to conventional freezing. Keywords: wine color, research winemaking, frozen grapes

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage.

Science.gov (United States)

Kim, Il-Suk; Jin, Sang-Keun; Mandal, Prabhat Kumar; Kang, Suk-Nam

2011-10-01

Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p sausages with tomato powder were significantly (p sausage with tomato powder up to 1.5% was found to be well acceptable up to 30 days at refrigerated storage. This new product will have special value due to the functional additive lycopene in tomato powder.

Comparison of chemical, microbiological and histological changes in fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss

Directory of Open Access Journals (Sweden)

Peter Popelka

2014-01-01

Full Text Available The final quality of fish meat depends on the chemical and microbiological quality of fish at the time of freezing as well as on other factors including storage temperature and freezing rate. Analysis of chemical composition (water, protein and fat content, expressible drip, total volatile nitrogen levels, microbiological analyses (total viable counts, Enterobacteriaceae, psychrotrophic bacteria and histological examinations on dorsal skeletal muscles were carried out to distinguish fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss. Significantly higher expressible drip and total volatile base nitrogen concentrations (P Enterobacteriaceae and psychrotrophic bacteria were determined in double frozen trout. The light microscopy of fresh trout muscles did not show any microstructural changes, whereas deformations of muscle fibres and optically empty areas were found in frozen trout. Remarkable defects of the muscle structure in double frozen trout were demonstrated and total disruption of muscle fibres was found. The freezing of trout resulted in various structural changes in the dorsal skeletal musculature. This is a first study comparing changes in fresh, frozen and repeatedly frozen trout. Chemical, microbiological and subsequent histological examinations can be used for revealing the foul practices confusing the consumer with offering thawed fish instead of fresh cooled fish.

A finite element method based microwave heat transfer modeling of frozen multi-component foods

Science.gov (United States)

Pitchai, Krishnamoorthy

Microwave heating is fast and convenient, but is highly non-uniform. Non-uniform heating in microwave cooking affects not only food quality but also food safety. Most food industries develop microwavable food products based on "cook-and-look" approach. This approach is time-consuming, labor intensive and expensive and may not result in optimal food product design that assures food safety and quality. Design of microwavable food can be realized through a simulation model which describes the physical mechanisms of microwave heating in mathematical expressions. The objective of this study was to develop a microwave heat transfer model to predict spatial and temporal profiles of various heterogeneous foods such as multi-component meal (chicken nuggets and mashed potato), multi-component and multi-layered meal (lasagna), and multi-layered food with active packages (pizza) during microwave heating. A microwave heat transfer model was developed by solving electromagnetic and heat transfer equations using finite element method in commercially available COMSOL Multiphysics v4.4 software. The microwave heat transfer model included detailed geometry of the cavity, phase change, and rotation of the food on the turntable. The predicted spatial surface temperature patterns and temporal profiles were validated against the experimental temperature profiles obtained using a thermal imaging camera and fiber-optic sensors. The predicted spatial surface temperature profile of different multi-component foods was in good agreement with the corresponding experimental profiles in terms of hot and cold spot patterns. The root mean square error values of temporal profiles ranged from 5.8 °C to 26.2 °C in chicken nuggets as compared 4.3 °C to 4.7 °C in mashed potatoes. In frozen lasagna, root mean square error values at six locations ranged from 6.6 °C to 20.0 °C for 6 min of heating. A microwave heat transfer model was developed to include susceptor assisted microwave heating of a

Prospect of nuclear application in food technology

Energy Technology Data Exchange (ETDEWEB)

Maha, M [National Atomic Energy Agency, Jakarta (Indonesia). Pasar Djumat Research Centre

1982-04-01

Irradiation changes the normal living process of cells and the structure of molecules. It is good for food preservation because it kills off many of the microorganisms in the product and makes the remainder more sensitive to antimicrobial factors prevailing after the radiation treatment. It offers more benefits than conventional preservation in that it increases storage stability and quality of foodstuffs with the minimum use of energy. Good storage quality gives way to wider distribution of food, alleviates the world's food shortage, and improves food supplies. Research proved that irradiation increased the quality of subtropical fruits, spices, fish, and meat. No refrigeration is needed to store meat, poultry and fish preserved by the combination of irradiation and mild heat treatment. Nuclear technology can also be applied to destroy harmful insects, to sterilize food, to inhibit the sprouting of root crops, and to control ripening in stored fruits and vegetables. Based on the above potentials of irradiation, the prospect of nuclear application in food technology is promising.

Recent investigations on refrigerants for magnetic refrigerators

International Nuclear Information System (INIS)

Hashimoto, T.

1986-01-01

In development of the magnetic refrigerator, an important problem is selection of magnetic materials as refrigerants. The main purpose of the present paper is to discuss the magnetic and thermal properties necessary for these refrigerants and to report recent investigations. Magnetic refrigerants can be expediently divided into two groups, one for the Carnottype magnetic refrigerator below 20 K and the other for the Ericsson-type refrigerator. The required physical properties of refrigerants in each type of the magnetic refrigerator are first discussed. And then, the results of recent investigations on the magnetic, thermal and magnetocaloric characters of several promising magnetic refrigerants are shown. Finally, a brief prospect of the magnetic refrigerants and refrigerators is given

Cold storage facilities in the home. A complex question; Kotitalouden kylmaesaeilytys on monitahoinen kysymys

Energy Technology Data Exchange (ETDEWEB)

Marjomaa, T. [Work Efficiency Inst., Helsinki (Finland)

1997-08-01

Cold storage plays a central station in the management of food matters in Banish household. The need for freezing becomes especially emphasised in preserving berries, vegetables and game. The matter of how much and what kind of a cold storage is needed varies from household to household and according to people`s stage in life - even according to the days of the week. The average Banish household uses an average of 1-4 refrigeration devices. Most of them are switched on throughout the year. Despite the low connected loads, the yearly consumption of electricity is significant. The daily (24 h) power consumption of freezer-refrigerators included in TTS-Institute`s study in 1995-1996 was 1.13-2.13 kWh with the corresponding annual consumption then being 412-777 kWh. The methods provided by product development have made it possible to improve the energy-saving effects of refrigeration devices. For instance the structural properties of devices have.been developed: these include thicker insulation and the structure of compressors. condensers and evaporators. The TTS-Institute has proposed product development ideas. e.g. on the convertibility of cold-storage facilities. (orig.)

Effect of ionizing radiation on the oxidation of cholesterol in frozen chicken and beef hamburgers

International Nuclear Information System (INIS)

Moura, Andrea Figueiredo Procopio de

2004-01-01

Several technologies have been developed to assure food quality. Among these technological processes, ionizing radiation has been described as a feasible alternative for food conservation, mainly for meat products, since it keeps their natural properties. In hamburgers, the use of irradiation has been studied due to the frequent implication of such products in outbreaks of food-borne diseases. Some of the outbreaks, which even killed consumers, were caused by E. coli O157:H7. But the use of ionizing radiation in hamburgers may form free radicals able to trigger lipid oxidation in the muscle tissue. As a component of the cell membrane lipids, cholesterol may also undergo oxidation and form biologically active compounds, with atherogenic, mutagenic, cytotoxic and cancerous properties. The aim of this work was to evaluate the occurrence of cholesterol oxidation products in chicken hamburgers and beef hamburgers submitted to irradiation and stored frozen, aerobically and under vacuum. The results showed that irradiation caused an increase of around 11% in the concentration of cholesterol oxides in frozen hamburgers. In chicken hamburgers, an increase in the levels of cholesterol oxides was observed ali over the storage period, while in beef hamburgers it was observed only in the final part of the storage period. Packaging itself did not have a significant effect on the concentrations of cholesterol oxides in either of the types of hamburgers studied. However, it showed a significant interaction with irradiation, that is, vacuum packaging prevented the formation of cholesterol oxides in irradiated beef hamburgers. (author)

Procurement and commissioning of the CHL refrigerator at CEBAF

International Nuclear Information System (INIS)

Chronis, W.C.; Arenius, D.M.; Bevins, B.S.; Ganni, V.; Kashy, D.H.; Keesee, M.M.; Reid, T.R.; Wilson, J.D.

1996-01-01

The CEBAF Central Helium Liquefier (CHL) provides 2K refrigeration to the 338 superconducting niobium cavities in two 400 MeV linacs and one 45 MeV injector. The CHL consists of three first stage and three second stage compressors, a 4.5K cold box, a 2K cold box, liquid and gaseous helium storage, liquid nitrogen storage, and transfer lines. Figure 1 presents a block diagram of the CHL refrigerator. The system was designed to provide 4.8 kW of primary refrigeration at 2K, 12 kW of shield refrigeration at 45K for the linac cryomodules, and 10 g/s of liquid flow for the end stations. In April 1994, stable 2K operation of the previously uncommissioned cold compressors was achieved. The cold compressors are a cold vacuum pump with an inlet temperature of circa 3.0K. These compressors operate on magnetic bearing,s and therefore eliminate the possibility of contamination due to any air leaks into the system. Operational data and commissioning experience as they relate to the warm gaseous helium compressors, turbines, instrumentation and control, and the cold compressors are presented

Gas hydrate cool storage system

Science.gov (United States)

Ternes, M.P.; Kedl, R.J.

1984-09-12

The invention presented relates to the development of a process utilizing a gas hydrate as a cool storage medium for alleviating electric load demands during peak usage periods. Several objectives of the invention are mentioned concerning the formation of the gas hydrate as storage material in a thermal energy storage system within a heat pump cycle system. The gas hydrate was formed using a refrigerant in water and an example with R-12 refrigerant is included. (BCS)

Viability of Lactobacillus acidophilus and Lactobacillus casei in fermented milk products during refrigerated storage.

Science.gov (United States)

Nighswonger, B D; Brashears, M M; Gilliland, S E

1996-02-01

The viability was investigated of five strains of Lactobacillus acidophilus and one strain of Lactobacillus casei that were added as adjuncts to yogurt and cultured buttermilk during 28 d of refrigerated storage at 5 to 7 degrees C. A modification of LBS (Lactobacillus selection) agar was used for the enumeration of L. acidophilus and L. casei. The medium allowed the colony formation of the adjunct bacteria while preventing colony formation of the traditional yogurt or buttermilk starter cultures. At each sampling period, colonies from the selective agar medium were isolated for confirmation of identity to confirm that only L. acidophilus and L. casei were enumerated, that their characteristics did not change during storage, or both. The strains of L. acidophilus varied in both cultured products. In buttermilk, L. acidophilus MUH-41, O-16, and L-1 exhibited no significant loss in viability, but strains 43121 and La-5 did. No significant loss in viability of L. acidophilus MUH-41 and L-1 occurred in yogurt prepared using culture CM2; however, strains 43121, O-16, and La-5 lost viability. In the yogurt prepared using culture YC-4, L. acidophilus 43121 exhibited no significant loss in viability, but MUH-41, O-16, L-1, and La-5 did. There was no loss in viability of L. casei GG during storage of any of the cultured products.

Importance of storage time in mesophilic anaerobic digestion of food waste.

Science.gov (United States)

Lü, Fan; Xu, Xian; Shao, Liming; He, Pinjing

2016-07-01

Storage was used as a pretreatment to enhance the methanization performance of mesophilic anaerobic digestion of food waste. Food wastes were separately stored for 0, 1, 2, 3, 4, 5, 7, and 12days, and then fed into a methanogenic reactor for a biochemical methane potential (BMP) test lasting up to 60days. Relative to the methane production of food waste stored for 0-1day (285-308mL/g-added volatile solids (VSadded)), that after 2-4days and after 5-12days of storage increased to 418-530 and 618-696mL/g-VSadded, respectively. The efficiency of hydrolysis and acidification of pre-stored food waste in the methanization reactors increased with storage time. The characteristics of stored waste suggest that methane production was not correlated with the total hydrolysis efficiency of organics in pre-stored food waste but was positively correlated with the storage time and acidification level of the waste. From the results, we recommend 5-7days of storage of food waste in anaerobic digestion treatment plants. Copyright © 2016. Published by Elsevier B.V.

High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage

OpenAIRE

Dicky Tri Utama; Seung Gyu Lee; Ki Ho Baek; Woon Si Chung; In Ae Chung; Jung Tae Jeon; Sung Ki Lee

2017-01-01

Objective Study on the application of high pressure processing (HPP) for dark-firm-dry (DFD) beef was conducted to observe whether HPP has any impact on physical properties and to evaluate oxidative deterioration during refrigerated storage under vacuum. Methods The longissimus lumborum muscles obtained from Friesian Holstein steers (33?0.5 months old) with 24-h postmortem pH higher than 6.0 were vacuum-packed and subjected to pressurization at 200, 400, and 600 MPa for 180 s at 15?C?2?C; the...

Addition of glucose oxidase for the improvement of refrigerated dough quality

Science.gov (United States)

Refrigerated dough encompasses a wide range of products and is a very popular choice for consumers. Two of the largest problems that occur during refrigerated dough storage are dough syruping and loss of dough strength. The goal of this study was to evaluate glucose oxidase as an additive to refri...

Numerical model for thermoeconomic diagnosis in commercial transcritical/subcritical booster refrigeration systems

International Nuclear Information System (INIS)

Ommen, Torben; Elmegaard, Brian

2012-01-01

Highlights: ► A transcritical booster refrigeration plant is modelled. ► We examine changes in cost flow at different operation parameters. ► The use of characteristic curves for diagnosis is studied. - Abstract: Transcritical/subcritical booster refrigeration systems are increasingly installed and used in Danish supermarkets. The systems operate in both transcritical and subcritical conditions dependent on the heat rejection performance and the ambient conditions. The plant consists of one refrigerant cycle supplying refrigerant for evaporators in both chilled and frozen display cases. In the paper, thermoeconomic theory is used to establish the cost of cooling at each individual temperature level based on operating costs. With a high amount of operating systems, faulty operation becomes an economic, and environmental, interest. A general solution for evaluation of these systems is considered, with the objective to reduce cost and power consumption of malfunctioning equipment in operation. An analysis of the use of thermoeconomic diagnosis methods is required, as these methods may prove applicable. To accommodate the analysis, a numerical model of a transcritical booster refrigeration plant is considered in this paper. Additionally the characteristic curves method is applied to the high pressure compressor unit of the refrigeration plant. The approach successfully determine whether an anomaly is intrinsic or induced in the component when no uncertainties are introduced in the steady state model.

[Analysis of main risk factors causing foodborne diseases in food catering business].

Science.gov (United States)

Fan, Yong-xiang; Liu, Xiu-mei; Bao, Yi-dan

2011-06-01

To study main risk factors that cause foodborne diseases in food catering business. Data from references and investigations conducted in food catering units were used to establish models which based on @Risk 4.5 with Monte Carlo method referring to food handling practice model (FHPM) to make risk assessment on factors of food contamination in food catering units. The Beta-Poisson models on dose-response relationship to Salmonella (developed by WHO/FAO and United States Department of Agriculture) and Vibrio parahaemolyticus (developed by US FDA) were used in this article to analyze the dose-response relationship of pathogens. The average probability of food poisoning by consuming Salmonella contaminated cooked meat under refrigeration was 1.96 × 10(-4) which was 1/2800 of the food under non-refrigeration (the average probability of food poisoning was 0.35 at room temperature 25°C). The average probability by consuming 6 hours stored meat under room temperature was 0.11 which was 16 times of 2 hours storage (6.79 × 10(-3)). The average probability by consuming contaminated meat without fully cooking was 1.71 × 10(-4) which was 100 times of consuming fully cooked meat (1.88 × 10(-6)). The probability growth of food poisoning by consuming Vibrio parahaemolyticus contaminated fresh seafood was proportional with contamination level and prevalence. The primary contamination level, storage temperature and time, cooking process and cross contamination are important factors of catering food safety.

Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism.

Science.gov (United States)

Wang, Xuan; Pei, Dudu; Teng, Yuefei; Liang, Jianfen

2018-01-01

Baking quality of frozen dough is negatively affected by dough weakening and by a reduction in both yeast viability and activity during freezing and frozen storage. The objective of this study was to investigate effects of different enzymes, such as α-amylase, xylanase, celluase, glucose oxidase, and lipase on the texture and sensory quality of bread after frozen storage, as well as on dough properties, in terms of fermentation characteristics, freezable water contents and microstructure. Except for α-amylase, other enzymes improved the bread sensory quality and got higher overall acceptability, especially xylanase. Dough fermentative behavior showed that the maximum heights of frozen dough were increased by 33.2, 19.7 and 7.4%, respectively with xylanase, cellulase and lipase. Cellulase lowered gas holding ability of dough. Thermodynamic properties indicated that addition of enzyme decreased the freezable water contents in frozen dough. Scanning electronic microscopy revealed that freezing and frozen storage disrupted dough gluten network causing separation of starch granules from the gluten matrix. Inclusion of cellulase, xylanase and lipase made the frozen dough having a more continuous gluten network and smoother surface, and glucose oxidase increased the stability of the gluten work.

Design and optimization of food processing conditions

OpenAIRE

Silva, C. L. M.

1996-01-01

The main research objectives of the group are the design and optimization of food processing conditions. Most of the work already developed is on the use of mathematical modeling of transport phenomena and quantification of degradation kinetics as two tools to optimize the final quality of thermally processed food products. Recently, we initiated a project with the main goal of studying the effects of freezing and frozen storage on orange and melon juice pectinesterase activity and q...

Microbiological and nutritional quality of the goat meat by-product "sarapatel".

Science.gov (United States)

Brasil, Luciana; Queiroz, Angela; Silva, Josevan; Bezerra, Taliana; Arcanjo, Narciza; Magnani, Marciane; Souza, Evandro; Madruga, Marta

2014-01-16

Goat "sarapatel" is a product made from blood and viscera. For the first time, the microbiological and nutritional quality of "sarapatel" samples (n=48) sold under different conditions (in street markets, butcher shops, and supermarkets under refrigeration, frozen or at room temperature) was evaluated. Goat "sarapatel" is a nutritive food, with each 100 g providing, on average, 72 g of moisture, 2 g of ash, 18 g of protein, 9 g of lipids, 2 g of carbohydrates, 282 mg of cholesterol, and high amounts of unsaturated fatty acids and essential amino acids. The analysis of the "sarapatel" samples shows that none of them contain Salmonella spp. or L. monocytogenes. High counts (>104) of total coliforms, thermotolerant coliforms, and sulfite-reducing Clostridium were detected, and coagulase-positive Staphylococcus was found in 31.25% of samples. The storage conditions evaluated (refrigeration, frozen or at room temperature) did not affect the physicochemical quality of the "sarapatel"; however, the unsatisfactory microbiological quality indicates that it is necessary to improve the health-sanitary aspects of the processing and sale of this product.

Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage.

Science.gov (United States)

Zhang, L; Lin, Y H; Leng, X J; Huang, M; Zhou, G H

2013-10-01

The objective of this study was to assess the effect of sage, at levels of 0.05%, 0.1% and 0.15% (w/w), on the oxidative stability of Chinese-style sausage stored at 4°C for 21 days. The results showed that inclusion of sage in sausages resulted in lower L* values (Psage showed significantly retarded increases in TBARS values, and in the formation of protein carbonyls (Psage to the sausages at levels of 0.1% and 0.15% reduced textural deterioration during refrigerated storage (PSage used in this study had no negative effects on the sensory properties of sausages. Copyright © 2013 Elsevier Ltd. All rights reserved.

The prospect of nuclear application in food technology

International Nuclear Information System (INIS)

Maha, Munsiah

1982-01-01

Irradiation changes the normal living process of cells and the structure of molecules. It is good for food preservation because it kills off many of the microorganisms in the product and makes the remainder more sensitive to antimicrobial factors prevailing after the radiation treatment. It offers more benefits than conventional preservation in that it increases storage stability and quality of foodstuffs with the minimum use of energy. Good storage quality gives way to wider distribution of food, alleviates the world's food shortage, and improves food supplies. Research proved that irradiation increased the quality of subtropical fruits, spices, fish, and meat. No refrigeration is needed to store meat, poultry and fish preserved by the combination of irradiation and mild heat treatment. Nuclear technology can also be applied to destroy harmful insects, to sterilize food, to inhibit the sprouting of root crops, and to control ripening in stored fruits and vegetables. Based on the above potentials of irradiation, the prospect of nuclear application in food technology is promising. (RUW)

Food carotenoids: analysis, composition and alterations during storage and processing of foods.

Science.gov (United States)

Rodriguez-Amaya, Delia B

2003-01-01

Substantial progress has been achieved in recent years in refining the analytical methods and evaluating the accuracy of carotenoid data. Although carotenoid analysis is inherently difficult and continues to be error prone, more complete and reliable data are now available. Rather than expressing the analytical results as retinol equivalents, there is a tendency to present the concentrations of individual carotenoids, particularly beta-carotene, beta-cryptoxanthin, alpha-carotene, lycopene, lutein and zeaxanthin, carotenoids found in the human plasma and considered to be important to human health in terms of the provitamin A activity and/or reduction of the risk for developing degenerative diseases. With the considerable effort directed to carotenoid analysis, many food sources have now been analyzed in different countries. The carotenoid composition of foods vary qualitatively and quantitatively. Even in a given food, compositional variability occurs because of factors such as stage of maturity, variety or cultivar, climate or season, part of the plant consumed, production practices, post-harvest handling, processing and storage of food. During processing, isomerization of trans-carotenoids, the usual configuration in nature, to the cis-forms occurs, with consequent alteration of the carotenoids' bioavailability and biological activity. Isomerization is promoted by light, heat and acids. The principal cause of carotenoid loss during processing and storage of food is enzymatic or non-enzymatic oxidation of the highly unsaturated carotenoid molecules. The occurrence and extent of oxidation depends on the presence of oxygen, metals, enzymes, unsaturated lipids, prooxidants, antioxidants; exposure to light; type and physical state of the carotenoids present; severity and duration of processing; packaging material; storage conditions. Thus, retention of carotenoids has been the major concern in the preparation, processing and storage of foods. However, in recent years

Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition.

Science.gov (United States)

Wang, Pei; Yang, Runqiang; Gu, Zhenxin; Xu, Xueming; Jin, Zhengyu

2017-08-15

Successive freeze/thaw (FT) cycle was a widely used empirical approach to shorten the experimental period since it could accelerate frozen dough deterioration compared with frozen storage (FS). In order to compare the effect of FS and FT cycle on deterioration procedure of chemical-leavened steamed bread dough, kinetic studies of bread quality indices were performed and the relationships between bread quality and dough components were further established. Results showed that degradation of steamed bread loaf volume and firmness followed first-order kinetics during FS and zero-order kinetics during FT, respectively. Glutenin macropolymers (GMP) depolymerization and dough weight loss occurred steadily throughout FS and FT. Significant enhancement of damaged starch and crystallinity were observed at the later FS period and FT cycle. Multiple regression study led to the conclusion that dough weight loss contributed the most to the reduced bread loaf volume under FS whereas GMP depolymerization dominated under FT condition. Copyright © 2017 Elsevier Ltd. All rights reserved.

The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers

DEFF Research Database (Denmark)

Coorey, Ranil; Ng, Denise Sze Hu; Jayamanne, Vijith S.

2018-01-01

In recent decades, the demand for ready‐to‐eat (RTE) food items prepared by the food catering sector has increased together with the value of cook‐serve, cook‐chill, and cook‐freeze food products. The technologies by which foods are cooked, chilled, refrigerated for storage, and reheated before...... serving are of prime importance to maintain safety. Packaging materials and food containers play an important role in influencing the cooling rate of RTE foods. Food items that are prepared using improper technologies and inappropriate packaging materials may be contaminated with foodborne pathogens....... Numerous research studies have shown the impact of deficient cooling technologies on the survival and growth of foodborne pathogens, which may subsequently pose a threat to public health. The operating temperatures and cooling rates of the cooling techniques applied must be appropriate to inhibit...

Manufacturing A Refrigerator with Heat Recovery Unit

Directory of Open Access Journals (Sweden)

Mustafa Mohammed Kadhim

2018-02-01

Full Text Available This study aims to exploite the rejected heating energy from condenser and benefit from it to reheat the foods and other materials. It can also be employed to improve the coefficient of performance of a refrigerator at the same time by using approximately the same consumption electrical energy used to operate the compressor and refrigerator in general. This idea has been implemented by manufacturing of a refrigerator with using additional part has the same metal and condenser pipe diameters but its surface area does not exceed 40% from total surface area of the condenser and its design as an insulated cabinet from all sides to prevent heat leakage through it and located between the compressor and the condenser. Small electrical fan has been added inside this cabinet to provide a suitable air circulation and a homogenous temperature distribution inside the cabinet space. It is expected that the super heating energy of refrigerant (R134a which comes out of the compressor would be removed  inside this cabinet and this insist to condensate the refrigerant (cooling fluid with a rate higher than that used in the normal refrigerator only. Three magnetic valves have been used in order to control the refrigerant flow in state of operation the refrigerator only or to gather with heating cabinet. To measure the temperatures at each process of the simple vapor compression refrigeration cycle, nine temperature sensors at input and output of each compressor, condenser and an evaporator in additional to input of cabinet and inside it and on evaporator surface have been provided. Five pressure gages have been used to measure the value of pressure and compare it for the two states of operation. The consumption of electrical energy  can be calculated by adding an ammeter and a voltmeter and compare between the consumption energy of both states. The obtained results show that there is an improvement in the coeffecient of performance in state of operation the

Effects of microwave cooking and refrigerated storage of main broiler parts on lipid oxidation in chicken muscle and skin

International Nuclear Information System (INIS)

Pikul, J.; Kummerow, F.A.

1990-01-01

From a total of 78 chickens, 24 carcasses were used to estimate the percentage for the individual cuts and their composition. Fifty-four carcasses were cut vertically into halves of which two-thirds were quartered, yielding front and hind quarters (Cuts 2 and 3). Half of these quarters were cut into individual pieces, yielding breasts and thighs with back ribs, drumsticks, and wings. The muscles and skin of one-third from each of the seven different cuts described above were analyzed raw for lipid oxidation products; while the remaining two-thirds were microwaved. Half of the microwaved cuts were analyzed 2 hours after cooking; the other half, after 4 days of storage at 4 C. The results indicated that the absolute amount of lipid oxidation products in chicken muscles and skin after microwave cooking and refrigerated storage was affected by the initial level of those products in the raw samples and by the particular cut of meat Cooking the different cuts of chicken carcasses by microwave significantly increased the amount of malonaldehyde (MA) and lipid-oxidation fluorescent products (LOFP) in the aqueous phase of Folch-extracted muscles and skin and in the organic phase of Folch-extracted skin lipids. Microwave cooking for the separate broiler parts (especially the drumsticks and wings, as compared to halves or quarters) produced the lowest amount of lipid oxidation products due to the shorter cooking time. Refrigerated storage of broiler parts cooked by microwave produced substantial amounts of MA and LOFP in the aqueous phase of the Folch extracted skin and in the organic phase of the Folch-extracted lipids from the muscles. (author)

The biochemical textural and sensory properties of frozen stored ...

African Journals Online (AJOL)

Post-rigor king scallop meats (Pecten maximus) were frozen individually for 24 h at -80°C and kept vacuum packed at -22°C for up to 301 days. Sampling was carried out on fresh meats and at days 1, 28, 91, 154, 210 and 301 of frozen storage. Tests related to muscle integrity ( -hydroxy-acyl-coenzyme –A dehydrogenase ...

21 CFR 161.175 - Frozen raw breaded shrimp.

Science.gov (United States)

2010-04-01

... additives as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act; or if they are food... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen raw breaded shrimp. 161.175 Section 161.175 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD...

Characterization of the indigenous microflora in raw and pasteurized buffalo milk during storage at refrigeration temperature by high-throughput sequencing.

Science.gov (United States)

Li, Ling; Renye, John A; Feng, Ling; Zeng, Qingkun; Tang, Yan; Huang, Li; Ren, Daxi; Yang, Pan

2016-09-01

The effect of refrigeration on bacterial communities within raw and pasteurized buffalo milk was studied using high-throughput sequencing. High-quality samples of raw buffalo milk were obtained from 3 dairy farms in the Guangxi province in southern China. Five liters of each milk sample were pasteurized (72°C; 15 s); and both raw and pasteurized milks were stored at refrigeration temperature (1-4°C) for various times with their microbial communities characterized using the Illumina Miseq platform (Novogene, Beijing, China). Results showed that both raw and pasteurized milks contained a diverse microbial population and that the populations changed over time during storage. In raw buffalo milk, Lactococcus and Streptococcus dominated the population within the first 24h; however, when stored for up to 72h the dominant bacteria were members of the Pseudomonas and Acinetobacter genera, totaling more than 60% of the community. In pasteurized buffalo milk, the microbial population shifted from a Lactococcus-dominated community (7d), to one containing more than 84% Paenibacillus by 21d of storage. To increase the shelf-life of buffalo milk and its products, raw milk needs to be refrigerated immediately after milking and throughout transport, and should be monitored for the presence of Paenibacillus. Results from this study suggest pasteurization should be performed within 24h of raw milk collection, when the number of psychrotrophic bacteria are low; however, as Paenibacillus spores are resistant to pasteurization, additional antimicrobial treatments may be required to extend shelf-life. The findings from this study are expected to aid in improving the quality and safety of raw and pasteurized buffalo milk. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Use of ionizing radiation in refrigerated foods

Energy Technology Data Exchange (ETDEWEB)

King, J; Figueroa, G; Pablo, S de [Instituto de Nutricion y Tecnologia de los Alimentos, Universidad de Chile, Santiago (Chile)

1999-12-31

The effect of irradiation on the shelf-life of ready to eat meals prepared by a local caterer was studied. The meals, comprising beef, mashed potatoes, beans and peas, trout, rice and carrots, and pork, potatoes, rice and green beans (nitrogen or air packed), were irradiated at 0.5, 1 and 1.5 kGy, or frozen (-55 deg. C) before irradiation at 1.5, 2 and 3 kGy, and stored at 3 deg. C. Batches were prepared in winter, spring or summer. The mesophilic aerobic counts (MACs), psychrotrophic aerobic counts (PACs), total and faecal coliforms, and Salmonella spp., Staphylococcus aureus, Clostridium spp. and Listeria monocytogenes were determined. A MAC of 1x10{sup 6} CFU/g was considered to be the cut-off value. The organoleptic, 2-thiobarbituric acid (TBA) and free fatty acid values, as well as the available lysine and soluble starch, were determined. At the same time, golden conger fish mince inoculated with different loads of a non-toxigenic mutant strain of Vibrio cholerae was frozen before irradiation (1-7.5 kGy) to determine the survival of vibrios. The initial MACs of the non-irradiated meals ranged between 10{sup 2} (winter) and 10{sup 6} CFU/g (summer). The shelf-life of the 0.5, 1 and 1.5 kGy meals (with initial MACs of <10{sup 4} CFU/g) was at least 7 days longer than that of the controls, and 21 days at a dose of 1.5 kGy (with initial MACs of 10{sup 2} CFU/g). The 1.5 kGy dose was not effective in extending the shelf-life of meals with high initial MACs (10{sup 6} CFU/g), but it did retard the growth of L. monocytogenes and eliminate faecal coliforms and S. aureus. The shelf-life was 14-28 days at 2 and 3.5 kGy. No differences (P>0.005) were found for the free fatty acids or the available lysine on day 0 and after 14 days of storage between the non-irradiated and irradiated beef, trout and pork at a dose of up to 3.5 kGy. The TBA values of the irradiated samples packed in nitrogen were always lower (P<0.005) than the corresponding control packed in air during

Protein and solute distribution in drug substance containers during frozen storage and post-thawing: a tool to understand and define freezing-thawing parameters in biotechnology process development.

Science.gov (United States)

Kolhe, Parag; Badkar, Advait

2011-01-01

Active pharmaceutical ingredient for biotechnology-based drugs, commonly known as drug substance (DS), is often stored frozen for longer shelf-life. Freezing DS enhances stability by slowing down reaction rates that lead to protein instability, minimizes the risk of microbial growth, and eliminates the risk of transport-related stress. High density polyethylene bottles are commonly used for storing monoclonal antibody DS due to good mechanical stress/strain resistant properties even at low temperatures. Despite the aforementioned advantages for frozen storage of DS, this is not devoid of risks. Proteins are known to undergo ice-water surface denaturation, cryoconcentration, and cold denaturation during freezing. A systematic investigation was performed to better understand the protein and solute distribution along with potential of aggregate formation during freeze and thaw process. A significant solute and protein concentration gradient was observed for both frozen and thawed DS bottles. In case of thawed DS, cryoconcentration was localized in the bottom layer and a linear increase in concentration as a function of liquid depth was observed. On the other hand, for frozen DS, a "bell shaped" cryoconcentration distribution was observed between the bottom layers and centre position. A cryoconcentration of almost three-fold was observed for frozen DS in the most concentrated part when freezing was conducted at -20 and -40 °C and 2.5-fold cryoconcentration was observed in the thawed DS before mixing. The information obtained in this study is critical to design freeze thaw experiments, storage condition determination, and process improvement in manufacturing environment. Copyright © 2011 American Institute of Chemical Engineers (AIChE).

Kajian konsentrasi kefir grain dan lama simpan dalam refrigerator terhadap kualitas kimiawi kefir rendah lemak

Directory of Open Access Journals (Sweden)

Manik Eirry Sawitri

2012-03-01

Full Text Available Abstract : 1, 2percent (G2dan 3 percent (G3of milk volume and the second factor was storage time in refrigerator which were 0day(L0,7days(L7,14days(L14, 21 days(L21 and 28 days(L28 Keywords: kefir grains, storage time, refrigerator, low fat kefir . The variables measured were fat, protein, and alcohol content of kefir. Data were analyzed by analysis of variance and continued with Duncan. The results of research showed that concentration of kefir grains and storage time in refrigerator had highly significant effect (P0,05 on fat content of kefir. Interaction between both treatments had highly significant effect (P<0,01 on alcohol content of kefir. The conclusion of this research was apply 1 percent of kefir grains and maximum storage time in refrigerator for 21 days to produce kefir which appropriate with standard of fermentation milk. The objective of this research was to find out the influence of low fat milk in kefir processing with examined concentration on kefir grains and storage time in refrigerator to the fat, protein and alcohol content. This research was also to determined the concentration of kefir grains which appropriate to the standard of fermentation milk and as an information for practician and industry related to the research product. The materials used kefir that made from low fat milk (1% fat content, the research method was using Factorial Randomized Block Design (3X5. The first factor was concentration of kefir grains which were 1 percent(G

Growth of enterotoxigenic Staphylococcus aureus in povi masima, a traditional Pacific island food.

Science.gov (United States)

Wong, T L; Whyte, R J; Graham, C G; Saunders, D; Schumacher, J; Hudson, J A

2004-01-01

To obtain preliminary data on the microbiology and hurdles to pathogen growth in the traditional Pacific Island food, povi masima, which is essentially beef brisket cured in brine. Six containers of povi masima were prepared and two were inoculated with five enterotoxigenic strains of Staphyloccocus aureus. The povi masima were divided into two lots each containing two uninoculated control and an inoculated container. Lot 1 was incubated at room temperature (20 degrees C) and lot 2 under refrigeration (4-5 degrees C) for up to 98 days. During storage, samples were removed and tested for aerobic plate count, coagulase-producing Staphylococci, Clostridium perfringens, staphylococcal enterotoxin and various chemical parameters of the food. Coagulase-producing Staphylococci and aerobic plate counts grew to high levels in both the inoculated and uninoculated lots stored at room temperature, but enterotoxin was only detected at one time point in these lots and this may represent a false positive result. The concentration of NaCl in the meat increased with time as concentrations equilibrated, and nitrite was rapidly lost in those lots stored at room temperature. Storage at 4-5 degrees C prevented proliferation of coagulase-producing Staphylococci. For safe curing and storage, this food should be kept under refrigeration as this prevented growth of staphylococci. Optimum storage would also be achieved with improved attempts to ensure equal distribution of NaCl prior to storage. Under conditions traditionally used to cure and store this food, enterotoxigenic staphylococci can grow to numbers where toxigenesis might occur, especially during the early stages of curing where the salt has not diffused from the brine into the meat.

The effect of gamma irradiation and frozen storage time on the quality of tiger shrimps (Penaeus Monodon)

International Nuclear Information System (INIS)

Mohamad Khan Ayob; Azizah Ali; Jalil Kadir

1986-01-01

The effect of gamma irradiation (0, 1, 2, 4 and kGy) and frozen storage (-10 0 C) of 6 months on the microbiological, chemical and organoleptic qualities of whole (WSI) and peeled (PS2) tiger shrimps (Peneaus monodon) were studied. The qualities of the products were compared with blanched shrimps (PSI) ordinarily prepared at a factory. The irradiation dose up to 6 kGy reduced the total bacterial count (TBC) by at least 3 log cycles with D value = 2.13 kGy. The survival of pathogenic microbes was effectively retarded. Although blanching eliminated the pathogenic microbes, the TBC of PSI before storage is still in a range of 10 5 /g. There was an increase in TBC of 1-2 log cycles during storage in all samples. Peeling effectively reduced the TBC of the shrimps. Gamma irradiation and shorter period of storage time did not influence the pH and protein contents of the products. Indole production was slowed down by irradiation at 1-4 kGy, which is comparable to blanching treatment. Organoleptic qualities (colour, ordour and texture) of the products were not effected by irradiation and storage time except for samples irradiated at 6 kGy in which the pink colour faded. There was no significant difference in the organoleptic qualities of irradiated (2 kGy) samples as compared to blanched products. (author)

Identification of irradiated refrigerated pork with the DNA comet assay

Energy Technology Data Exchange (ETDEWEB)

Araujo, M.M. E-mail: villavic@net.ipen.br; Marin-Huachaca, N.S.; Mancini-Filho, J. E-mail: jmancini@usp.br; Delincee, H.; Villavicencio, A.L.C.H. E-mail: henry.delincee@bfe.uni-karlsruhe.de

2004-10-01

Food irradiation can contribute to a safer and more plentiful food supply by inactivating pathogens, eradicating pests and by extending shelf-life. Particularly in the case of pork meat, this process could be a useful way to inactivate harmful parasites such as Trichinella and Taenia solium. Ionizing radiation causes damage to the DNA of the cells (e.g. strand breaks), which can be used to detect irradiated food. Microelectrophoresis of single cells ('Comet Assay') is a simple and rapid test for DNA damage and can be used over a wide dose range and for a variety of products. Refrigerated pork meat was irradiated with a {sup 60}Co source, Gammacell 220 (A.E.C.L.) installed in IPEN (Sao Paulo, Brazil). The doses given were 0, 1.5, 3.0 and 4.5 kGy for refrigerated samples. Immediately after irradiation the samples were returned to the refrigerator (6 deg. C). Samples were kept in the refrigerator after irradiation. Pork meat was analyzed 1, 8 and 10 days after irradiation using the DNA 'Comet Assay'. This method showed to be an inexpensive and rapid technique for qualitative detection of irradiation treatment.

Identification of irradiated refrigerated pork with the DNA comet assay

Science.gov (United States)

Araújo, M. M.; Marin-Huachaca, N. S.; Mancini-Filho, J.; Delincée, H.; Villavicencio, A. L. C. H.

2004-09-01

Food irradiation can contribute to a safer and more plentiful food supply by inactivating pathogens, eradicating pests and by extending shelf-life. Particularly in the case of pork meat, this process could be a useful way to inactivate harmful parasites such as Trichinella and Taenia solium. Ionizing radiation causes damage to the DNA of the cells (e.g. strand breaks), which can be used to detect irradiated food. Microelectrophoresis of single cells (``Comet Assay'') is a simple and rapid test for DNA damage and can be used over a wide dose range and for a variety of products. Refrigerated pork meat was irradiated with a 60Co source, Gammacell 220 (A.E.C.L.) installed in IPEN (Sa~o Paulo, Brazil). The doses given were 0, 1.5, 3.0 and 4.5kGy for refrigerated samples. Immediately after irradiation the samples were returned to the refrigerator (6°C). Samples were kept in the refrigerator after irradiation. Pork meat was analyzed 1, 8 and 10 days after irradiation using the DNA ``Comet Assay''. This method showed to be an inexpensive and rapid technique for qualitative detection of irradiation treatment.

Consumer knowledge, storage, and handling practices regarding Listeria in frankfurters and deli meats: results of a Web-based survey.

Science.gov (United States)

Cates, Sheryl C; Morales, Roberta A; Karns, Shawn A; Jaykus, Lee-Ann; Kosa, Katherine M; Teneyck, Toby; Moore, Christina M; Cowen, Peter

2006-07-01

Proper storage and handling of refrigerated ready-to-eat foods can help reduce the risk of listeriosis. A national Web-based survey was conducted to measure consumer awareness and knowledge of Listeria and to estimate the prevalence of the U.S. Department of Agriculture-recommended consumer storage and handling practices for frankfurters and deli meats. The demographic characteristics of consumers who are unaware of Listeria and who do not follow the recommended storage guidelines were also assessed. In addition, predictive models were developed to determine which consumers engage in risky storage practices. Less than half of the consumers surveyed were aware of Listeria, and most of those aware were unable to identify associated food vehicles. Awareness was lower among adults 60 years of age and older, an at-risk population for listeriosis, and individuals with relatively less education and lower incomes. Most households safely stored and prepared frankfurters. Most households stored unopened packages of vacuum-packed deli meats in the refrigerator within the U.S. Department of Agriculture-recommended storage guidelines (deli meats and freshly sliced deli meats for longer than the recommended time (< or =5 days). Men, more-educated individuals, and individuals living in metropolitan areas were more likely to engage in risky storage practices. This study identified the need to develop targeted educational initiatives on listeriosis prevention.

Effects of pre-treatment, freezing and frozen storage on the texture of Boletus edulis (Bull: Fr.) mushrooms

Energy Technology Data Exchange (ETDEWEB)

Jaworska, Grazyna; Bernas, Emilia [Department of Raw Material and Processing of Fruit and Vegetables, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow (Poland)

2010-06-15

The aim of the present work was to determine changes in the texture of Boletus edulis resulting from blanching or soaking and blanching, freezing and twelve months' frozen storage. The texture was examined using instrumental as well as sensory profiling methods. Instrumental textural profile analysis (TPA) showed that, there was a reduction in hardness, chewiness and gumminess of 77-100% and an increase in cohesiveness of 121-521% after frozen storage, when compared to the raw material. Measurements using a Kramer shear cell revealed that the changes occurring at all stages of the investigation were similar. The end, the work required to cut strips of mushroom decreased by 3-32%, while the force increased by 27-110%. In the evaluation of texture through sensory profiling, the greatest changes in the characteristics listed occurred as a result of pre-treatment and frozen storage. There was a decrease in hardness, brittleness, crispiness and firmness of 0.7-3.5 points, accompanied by an increase in wateriness of 1.8-4.0 points. (author) [French] Le but de ce travail a ete de determiner les changements dans la texture de Boletus edulis, sous l'effet du blanchiment ou bien du trempage avec blanchiment, de la congelation et de l'emmagasinage gele pendant douze mois. La texture des champignons a ete examinee par des methodes instrumentales et le profilage sensoriel. Apres l'emmmagasinage gele l'analyse TPA a demontre il y a une diminution de la durete, de la mastiquabilite et de la gommalite de l'ordre de 77-100% et l'augmentation de la cohesivite de l'ordre de 121-521%, qu'en comparaison avec le materiau premier. Le mesurage dans la cellule detachee de Kramer a demontre que les changements apparaissant a toutes les etapes de la recherche etaient similaires. En resultat, le travail necessaire pour couper les cossettes du champignon a diminue de 3-32% et la valeur de la force a augmente de 27-110%. Dans l'evaluation de la

Quality Model of Foodstuff in a Refrigerated Display Cabinet

DEFF Research Database (Denmark)

Cai, Junping; Risum, Jørgen; Thybo, Claus

2006-01-01

Commercial refrigerating systems need to be defrosted regularly to maintain a satisfactory performance. When defrosting the evaporator coil, the air temperature inside the display cabinet will increase, and float outside the normal temperature range for a period of time, the question is what...... happens to the food inside during this period, when we look at the quality factor? This paper discusses quality model of foodstuff, different scenarios of defrost scheme are simulated, questions such as how the defrost temperature and duration influence the food temperature, thus the food quality, as well...... as what is the optimal defrost scheme from food quality point of view are answered. This will serve as a prerequisite of designing of optimal control scheme for the commercial refrigeration system, aiming at optimizing a weighed cost function of both food quality and overall energy consumption of system....

Magnetic refrigerator for hydrogen liquefaction

Energy Technology Data Exchange (ETDEWEB)

Numazawa, T [National Institute for Materials Science, Tsukuba (Japan); Kamlya, K. [Japan Atomic Energy Agency, Naka (Japan); Utaki, T. [Osaka University, Osaka (Japan); Matsumoto, K. [Kanazawa University, Kanazawa (Japan)

2013-06-15

This paper reviews the development status of magnetic refrigeration system for hydrogen liquefaction. There is no doubt that hydrogen is one of most important energy sources in the near future. In particular, liquid hydrogen can be utilized for infrastructure construction consisting of storage and transportation. Liquid hydrogen is in cryogenic temperatures and therefore high efficient liquefaction method must be studied. Magnetic refrigeration which uses the magneto-caloric effect has potential to realize not only the higher liquefaction efficiency > 50 %, but also to be environmentally friendly and cost effective. Our hydrogen magnetic refrigeration system consists of Carnot cycle for liquefaction stage and AMR (active magnetic regenerator) cycle for precooling stages. For the Carnot cycle, we develop the high efficient system > 80 % liquefaction efficiency by using the heat pipe. For the AMR cycle, we studied two kinds of displacer systems, which transferred the working fluid. We confirmed the AMR effect with the cooling temperature span of 12 K for 1.8 T of the magnetic field and 6 second of the cycle. By using the simulation, we estimate the total efficiency of the hydrogen liquefaction plant for 10 kg/day. A FOM of 0.47 is obtained in the magnetic refrigeration system operation temperature between 20 K and 77 K including LN2 work input.

Commercial refrigeration - An overview of current status

OpenAIRE

Mota Babiloni, Adrián; Navarro Esbri, Joaquin; BARRAGÁN CERVERA, ÁNGEL; Moles, Francisco; Peris, Bernardo; Verdú Martín, Gumersindo Jesús

2015-01-01

Commercial Refrigeration comprises food freezing and conservation in retail stores and supermarkets, so, it is one of the most relevant energy consumption sectors, and its relevance is increasing. This paper reviews the most recent developments in commercial refrigeration available in literature and presents a good amount of results provided these systems, covering some advantages and disadvantages in systems and working fluids. Latest researches are focused on energy savings to reduce CO2 in...

Quality evaluation of polypropylene packaged corn yogurt during storage

Science.gov (United States)

Aini, Nur; Prihananto, V.; Sustriawan, B.; Astuti, Y.; Maulina, M. R.

2018-01-01

Packaging is an important factor to control the process of quality decrease of any food product, including to determine the shelf life. The objective of this study was to determine changes quality of corn yogurt packaged using polypropylene. The method were using was package yogurt polypropylene, then it was stored in a refrigerator at 5, 10, or 15°C during 21 days. The yogurt was analysed every 7 days over a 21-day period. The results indicate that protein content decreased during storage, while the lactic acid bacteria, total acid, pH, viscosity, and total solids were increased. At the end of storage, the amount of lactic acid bacteria still fulfil the minimum requirements of a probiotic food, with a count of 6.407 log CFU/g. Overal scoring by panelist (scores ranged from 0 to 5) have a 4.78 at the beginning of storage. By the 21st day of storage, yogurt was packaging using transparent polypropylene having a score of 3.85, and that stored in opaque white packaging having a value of 3.95.

Immunoreactive LH in long-term frozen human urine samples.

Science.gov (United States)

Singh, Gurmeet Kaur Surindar; Jimenez, Mark; Newman, Ron; Handelsman, David J

2014-04-01

Urine provides a convenient non-invasive alternative to blood sampling for measurement of certain hormones. Urinary luteinizing hormone (LH) measurements have been used for endocrinology research and anti-doping testing. However, the commercially available LH immunoassays are developed and validated for human blood samples but not urine so that LH assays intended for use with urine samples need thorough validation. Therefore, the present study evaluated the measurement of urinary LH immunoreactivity using previously validated immunofluorometric (IF) and immunochemiluminometric (ICL) LH assays after prolonged frozen storage. LH was measured in serial urine samples following administration of a single injection of one of two doses of recombinant human chorionic hormone (rhCG) with assays run at the end of study (2008) and again after four years of frozen (-20 °C) storage where samples were stored without adding preservatives. The ICL assay showed quantitatively reproducible LH measurements after prolonged -20 °C storage. However, the IF immunoassay gave consistently lower LH levels relative to ICL (2008) with a further proportionate reduction after four years of sample storage (2012). Yet, both the assays displayed similar patterns of the time-course of urine LH measurement both before and after four years of frozen storage. In conclusion, we found that both immunoassays are suitable for urinary LH measurements with ICL assay being more robust for quantitative urinary LH measurement such as for anti-doping purposes, whereas the IF could be applicable for research studies where urine LH levels are compared within-study but not in absolute terms. Copyright © 2013 John Wiley & Sons, Ltd.

Performance evaluation of integrated trigeneration and CO2 refrigeration systems

International Nuclear Information System (INIS)

Suamir, IN.; Tassou, S.A.

2013-01-01

Food retailing is one of the most energy intensive sectors of the food cold chain. Its environmental impacts are significant not only because of the indirect effect from CO 2 emissions at the power stations but also due to the direct effect arising from refrigerant leakage to the atmosphere. The overall energy efficiency of supermarkets can be increased by integrating the operation of CO 2 refrigeration and trigeneration systems. This paper compares three alternative schemes in a medium size supermarket. Experimental results and simulation studies have shown that the best scheme for energy and GHG emissions savings is the one where the cooling produced by the trigeneration system is used to condense the CO 2 fluid in the refrigeration system to ensure subcritical operation throughout the year. It is shown that this system can produce 30% energy savings and over 40% greenhouse gas emissions savings over conventional refrigeration and indoor environment control systems in supermarkets.

78 FR 15686 - Certain Frozen Warmwater Shrimp From Thailand: Preliminary Results of Antidumping Duty...

Science.gov (United States)

2013-03-12

... Records Unit (CRU), room 7046 of the main Department of Commerce building. In addition, a complete version... Frozen Foods 0.51 Co., Ltd Lee Heng Seafood Co., Ltd 0.51 Leo Transports * Li-Thai Frozen Foods Co., Ltd...

76 FR 31571 - Notice of Funds Availability (NOFA) Inviting Applications for the 2011 Farmers' Market Promotion...

Science.gov (United States)

2011-06-01

... perishable (fresh, refrigerated, or frozen) or canned as well as nutrient-dense foods and beverages... producer-to- consumer marketing outlets that sell healthy foods including, but not limited to, farmers...-based projects that focus on developing healthy food direct- marketing outlets in food deserts. These...

Patients' Attitudes towards the Surplus Frozen Embryos in China

Directory of Open Access Journals (Sweden)

Xuan Jin

2013-01-01

Full Text Available Background. Assisted reproductive techniques have been used in China for more than 20 years. This study investigates the attitudes of surplus embryo holders towards embryos storage and donation for medical research. Methods. A total of 363 couples who had completed in vitro fertilization (IVF treatment and had already had biological children but who still had frozen embryos in storage were invited to participate. Interviews were conducted by clinics in a narrative style. Results. Family size was the major reason for participants’ (discontinuation of embryo storage; moreover, the moral status of embryos was an important factor for couples choosing embryo storage, while the storage fee was an important factor for couples choosing embryo disposal. Most couples discontinued the storage of their embryos once their children were older than 3 years. In our study, 58.8% of the couples preferred to dispose of surplus embryos rather than donate them to research, citing a lack of information and distrust in science as significant reasons for their decision. Conclusions. Interviews regarding frozen embryos, including patients’ expectations for embryo storage and information to assist them with decisions regarding embryo disposal, are beneficial for policies addressing embryo disposition and embryo donation in China.

Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality.

Science.gov (United States)

Wang, Pei; Tao, Han; Jin, Zhengyu; Xu, Xueming

2016-06-01

Impact of water extractable arabinoxylan from rye bran on frozen steamed bread dough quality was investigated in terms of the bread characteristics, ice crystallization, yeast activity as well as the gluten molecular weight distribution and glutenin macropolymer content in the present study. Results showed that water extractable arabinoxylan significantly improved bread characteristics during the 60-day frozen storage. Less water was crystallized in the water extractable arabinoxylan dough during storage, which could explain the alleviated yeast activity loss. For all the frozen dough samples, more soluble high molecular weight (Mw ≈ 91,000-688,000) and low molecular weight (Mw ≈ 91,000-16,000) proteins were derived from glutenin macropolymer depolymerization. Nevertheless, water extractable arabinoxylan dough developed higher glutenin macropolymer content with lowered level of soluble low molecular weight proteins throughout the storage. This study suggested water extractable arabinoxylan from rye bran had great potential to be served as an effective frozen steamed bread dough improver. Copyright © 2016 Elsevier Ltd. All rights reserved.

Influence of gamma radiation and freezing on emulsifying capacity of trash fish muscle

International Nuclear Information System (INIS)

Ghosh, S.K.; Lewis, N.F.

1979-01-01

The authors examined meat taken from seven different types of fish to determine its emulsifying capacity, i.e. once after treatment with γ-rays and once after frozen storage. The results showed that the shelf life of refrigerated trash fish with a low γ-radiation dose (100 Krad), which hardly affected the emulsifying capacity of the fishmeat, can be considerably extended. Trash fis frozen at -18 0 C should (apart from a few exceptions) be processed at the latest after one month's storage. Generally speaking however the emulsifying capacity of the fish musculature fell much more quickly in all species of fish after irradiation than it did during frozen storage. (orig./MG) 891 MG/orig.- 892 HIS [de

Energy saving opportunities in the refrigerated transport sector through Phase Change Materials (PCMs) application

Science.gov (United States)

Principi, P.; Fioretti, R.; Copertaro, B.

2017-11-01

Transportation of food products at controlled temperature is a critical task in the transport sector. In fact, whilst there is a need of ensuring both food quality and safety to the global population, its impact in terms of energy consumption and related CO2 emissions into the atmosphere is becoming increasingly evident. In this regard, Thermal Energy Storage (TES) using Phase Change Materials (PCMs) can be considered as a potential way of reducing the cooling load, energy consumption and related greenhouse gas emissions in refrigerated transport sector. In this paper two different PCM applications are investigated. Specifically, in the first study a PCM (35 °C melting temperature) layer was added to the external side of a refrigerated enclosure wall with the aim of managing the cooling peak (shifting and reducing) and reducing the daily energy rate. Outdoor experimental results showed that the added PCM layer helps to reduce (between 5.55% and 8.57%) and delay (between 4.30 h and 3.30 h) the peak load of incoming heat compared to the reference one. In the second study, the energy performance of a refrigerated chamber with an air heat exchanger containing PCM (5°C melting temperature) was investigated. The study purpose was to reduce the cooling energy consumption during steady state operating conditions and the rate of temperature increase throughout the course of a power failure event. Test results showed that using a PCM air heat exchanger addition, up to 16% of energy can be saved.

Performance Analysis of Multipurpose Refrigeration System (MRS on Fishing Vessel

Directory of Open Access Journals (Sweden)

Ust Y.

2016-04-01

Full Text Available The use of efficient refrigerator/freezers helps considerably to reduce the amount of the emitted greenhouse gas. A two-circuit refrigerator-freezer cycle (RF reveals a higher energy saving potential than a conventional cycle with a single loop of serial evaporators, owing to pressure drop in each evaporator during refrigeration operation and low compression ratio. Therefore, several industrial applications and fish storage systems have been utilized by using multipurpose refrigeration cycle. That is why a theoretical performance analysis based on the exergetic performance coefficient, coefficient of performance (COP, exergy efficiency and exergy destruction ratio criteria, has been carried out for a multipurpose refrigeration system by using different refrigerants in serial and parallel operation conditions. The exergetic performance coefficient criterion is defined as the ratio of exergy output to the total exergy destruction rate (or loss rate of availability. According to the results of the study, the refrigerant R32 shows the best performance in terms of exergetic performance coefficient, COP, exergy efficiency, and exergy destruction ratio from among the other refrigerants (R1234yf, R1234ze, R404A, R407C, R410A, R143A and R502. The effects of the condenser, freezer-evaporator and refrigerator-evaporator temperatures on the exergetic performance coefficient, COP, exergy efficiency and exergy destruction ratios have been fully analyzed for the refrigerant R32.

Influence of gamma irradiation and low temperature storage on the quality and shelf life of squid (Doryteuthis sibogae

Directory of Open Access Journals (Sweden)

Manjanaik, B.

2017-08-01

Full Text Available Irradiation is considered as an efficient method for the reduction of microorganisms in food. It has been used to improve the safety and shelf life of food products. The present investigation is aimed at studying the influence of gamma irradiation (3 and 5 kGy and subsequent storage at refrigeration temperature (4oC on the chemical, microbial qualities and extended shelf life of squid (Doryteuthis sibogae. The total volatile base nitrogen (TVB-N and trimethyl amine nitrogen values (TMA-N of the irradiated squid samples significantly decreased in comparison with the control (non-irradiated stored at 4oC. The thiobarbituric acid values for the irradiated squid was significantly lower than of the non-irradiated samples stored at 4oC (p<0.05. The pH value of the squid was affected significantly by both, irradiation dose and storage temperature (p<0.05. The total microbial load for the non-irradiated squid samples was higher than those of irradiated samples at 4oC temperature. The results revealed that the combination of irradiation and refrigerated storage resulted in a significant reduction of microbial growth and stabilized the biochemical characteristics of squid.

Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat

Directory of Open Access Journals (Sweden)

Spoto Marta Helena Filet

2000-01-01

Full Text Available This work evaluated the effect of gamma radiation on reducting the population of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kGy along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days. Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458, Escherichia coli (ATCC 11105 and Salmonella typhimurium (ATCC 0626, irradiated at temperatures between 4 and 8°C and stored under refrigeration (5°C for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation, for up to 28 days under refrigeration.

Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat

International Nuclear Information System (INIS)

Spoto, Marta Helena Fillet; Alcarde, Andre Ricardo; Gurgel, Maria Silvia do Amaral; Blumer, Lucimara; Walder, Julio Marcos Melges; Domarco, Rachel Elisabeth; Gallo, Claudio Rosa

2000-01-01

This work evaluated the effect of gamma radiation on reducing the population of Staphylococcus aureus, Escherichia coli nd Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation ( 2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration ( 1, 7 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8 deg C and stored under refrigeration (5 deg C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation for up to 28 days under refrigeration. (author)

Physical, chemical, microbiological and sensorial behaviour evolution of non cooked pressed cheese paste while in refrigerated storage, made with red chilli powder, treated by heat or ionization

International Nuclear Information System (INIS)

Iben El Hadj Mohamed, A.

1998-01-01

The evolution of different physical, chemical, microbiological and sensorial characteristics of a Tunisian manufactured cheese made of non cooked pressed cheese paste with red chilli powder treated by heat, was measured while in refrigerated storage and compared to the one treated by ionization (author)

Optimal Energy Consumption in Refrigeration Systems - Modelling and Non-Convex Optimisation

DEFF Research Database (Denmark)

Hovgaard, Tobias Gybel; Larsen, Lars F. S.; Skovrup, Morten J.

2012-01-01

Supermarket refrigeration consumes substantial amounts of energy. However, due to the thermal capacity of the refrigerated goods, parts of the cooling capacity delivered can be shifted in time without deteriorating the food quality. In this study, we develop a realistic model for the energy...... consumption in super market refrigeration systems. This model is used in a Nonlinear Model Predictive Controller (NMPC) to minimise the energy used by operation of a supermarket refrigeration system. The model is non-convex and we develop a computational efficient algorithm tailored to this problem...

Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage.

Science.gov (United States)

Turgut, Sebahattin Serhat; Işıkçı, Fatma; Soyer, Ayla

2017-07-01

Antioxidant effect of pomegranate peel extract (PE) to retard lipid and protein oxidation in beef meatballs was investigated during frozen storage at -18±1°C. Concentrated and freeze dried aqueous extract of pomegranate peel was incorporated into freshly prepared meatball mix at 0.5% and 1.0% concentrations, and compared with 0.01% butylated hydroxytoluene (BHT) and control (without any antioxidant). In PE treated samples, particularly in high PE concentration, peroxide, malondialdehyde and carbonyl formation, loss of total protein solubility and sulfhydryl groups were significantly lower than control after 6months of storage. A diminution of both myofibrillar (MP) and sarcoplasmic (SP) proteins of high molecular weight was detected after 6months of the storage according to gel electrophoresis patterns. The 1.0% PE led to maintain colour intensity (C) and hue (h°) value. The results from sensory analyses revealed that PE addition to meatballs was effective on preventing rancid odour formation. Addition of both 0.5 and 1% PE in meatballs reduced lipid and protein oxidation and improved sensory scores. These results indicated that PE was effective on retarding lipid and protein oxidations. Copyright © 2017 Elsevier Ltd. All rights reserved.

Industrial applications of refrigeration. General considerations; Applications industrielles du froid. Generalites

Energy Technology Data Exchange (ETDEWEB)

Marvillet, Ch. [Ecole Centrale de Lyon, 69 - Ecully (France); Groupement pour la Recherche sur les Echangeurs Thermiques, GRETh (France)

2001-10-01

The refrigeration process consists in the lowering of the temperature of a product or of a process below the ambient temperature. Thus, the refrigeration process implies a heat absorption process for the production of coldness. Two ways of coldness production are considered: the mechanical refrigeration using compression or absorption cycle machineries, and the cryogenic refrigeration which requires the use of industrial fluids like liquid nitrogen, helium or CO{sub 2}. This article presents the different functions of refrigeration in industrial processes and the effects of temperature on inert or living matter (influence of temperature on the physical properties, thermodynamic state, and physico-chemical transformations of solids, bodies and substances, influence of temperature on the transformation processes of food products, mechanical refrigeration and mastery of fermentation). (J.S.)

THE INFLUENCE OF MICROWAVE OVENS ON THE DEMAND FOR FRESH AND FROZEN POTATOES

OpenAIRE

Guenthner, Joseph F.; Lin, Biing-Hwan; Levi, Annette E.

1991-01-01

Growth in the number of homes with microwave ovens has changed food preferences and preparation methods. The objective of this study was to determine the impact that microwave oven ownership has had on the demand for fresh and frozen potatoes. Using data from the 1970-88 period, demand equations were estimated for fresh potatoes, frozen potatoes in the retail market and frozen potatoes in the food service market. Results indicate that increases in the percentage of homes that own microwave ov...

Lactose-free frozen yogurt: production and characteristics.

Science.gov (United States)

Skryplonek, Katarzyna; Gomes, David; Viegas, Jorge; Pereira, Carlos; Henriques, Marta

2017-01-01

Nowadays, consumer demand is driving better and more nutritious dairy products. Changing from traditional to new lactose-free products poses technological challenges for the food industry in order to maintain or improve their food characteristics and consumer preferences. This study investigates the production of lactose-free frozen yogurt by enzymati- cally hydrolysis of lactose, and its influence on the final product characteristics. In the case of lactose-free products, commercial Ha-lactase® was used for hydrolysis, and the reaction occurred simultaneously with fermentation. The effect of lactose hydrolysis on the physicochemical properties, texture, viscosity, overrun and sensory attributes in the final product was investigated. After yogurt maturation, the acidity of the lactose-free product was significantly higher than in the control, suggesting that breaking down lactose enhances the fermentation process. Lactose-free frozen yogurt had significantly lower hardness and stickiness and higher viscosity than control frozen yogurt. Moreover, lactose hydrolysis promoted a smooth and creamy consistency, whereas in the case of conventional prod- ucts a coarse structure, due to the presence of large ice crystals, was identified. Hydrolysis of lactose also improved the sweetness and brightness of frozen yogurt. The improved textural properties of lactose-free product results from the fact that monosaccharides produced during lactose hydrolysis depress the freezing point of the mix, which enables product with softer structure and bigger resistance to ice recrystallization to be obtained. The study showed that lactose-free frozen yogurt may be used successfully for production of novel lactose-free frozen desserts. Lactose hydrolysis improves the texture and viscosity of the product,     as well as enhancing its sensory quality.

75 FR 54847 - Certain Frozen Warmwater Shrimp from Thailand: Final Results and Partial Rescission of...

Science.gov (United States)

2010-09-09

..., which is on file in the Central Records Unit, Room 1117, of the main Department building. In addition, a.... Kosamut Frozen Foods Co., Ltd. Lee Heng Seafood Co., Ltd. Li-Thai Frozen Foods Co., Ltd. Maersk Line...

Effect of storage duration on frozen inoculum to be used for the in vitro gas production technique in rabbit

Directory of Open Access Journals (Sweden)

Antonino Nizza

2010-01-01

Full Text Available The present study aimed to investigate the effect of storage duration of frozen inoculum on fermentation parametersobtained with the in vitro gas production technique. Two non-predigested diets differing in chemical composition andespecially crude fibre content (low fibre diet: 13.8%; high-fibre diet: 22.6% were ground to pass a 1 mm screen andsubjected to fermentation with the same inoculum frozen for different periods: after 1 month (inoculum 1, after 2months (inoculum 2 and after 3 months (inoculum 3. The inoculum used was obtained from the caecal content of 75-day-old NZW rabbits. After defrosting, the caecal content was diluted with the medium 1:1 (V/V and squeezed throughsix layers of gauze to obtain the inoculum. The substrate affected several fermentation parameters. In particular, thehigh-fibre diet had lower potential and cumulative gas production (A = ml/g 220 vs 256; P vs 221; P acids (mmol/g 56.2 vs 49.8; P P values of degraded organic matter (62.4%, 62.7% and 62.7% respectively for inocula 1, 2 and 3 and similarproduction of VFA (54.0, 52.2 and 52.8 mmol/g, respectively for inocula 1, 2 and 3. This research showed it is possibleto use frozen inoculum for at least 3 months and in this time interval obtain the same parameters of in vitro fermentation.

Use of ionizing radiation in refrigerated foods

International Nuclear Information System (INIS)

King, J.; Figueroa, G.; Pablo, S. de

1998-01-01

The effect of irradiation on the shelf-life of ready to eat meals prepared by a local caterer was studied. The meals, comprising beef, mashed potatoes, beans and peas, trout, rice and carrots, and pork, potatoes, rice and green beans (nitrogen or air packed), were irradiated at 0.5, 1 and 1.5 kGy, or frozen (-55 deg. C) before irradiation at 1.5, 2 and 3 kGy, and stored at 3 deg. C. Batches were prepared in winter, spring or summer. The mesophilic aerobic counts (MACs), psychrotrophic aerobic counts (PACs), total and faecal coliforms, and Salmonella spp., Staphylococcus aureus, Clostridium spp. and Listeria monocytogenes were determined. A MAC of 1x10 6 CFU/g was considered to be the cut-off value. The organoleptic, 2-thiobarbituric acid (TBA) and free fatty acid values, as well as the available lysine and soluble starch, were determined. At the same time, golden conger fish mince inoculated with different loads of a non-toxigenic mutant strain of Vibrio cholerae was frozen before irradiation (1-7.5 kGy) to determine the survival of vibrios. The initial MACs of the non-irradiated meals ranged between 10 2 (winter) and 10 6 CFU/g (summer). The shelf-life of the 0.5, 1 and 1.5 kGy meals (with initial MACs of 4 CFU/g) was at least 7 days longer than that of the controls, and 21 days at a dose of 1.5 kGy (with initial MACs of 10 2 CFU/g). The 1.5 kGy dose was not effective in extending the shelf-life of meals with high initial MACs (10 6 CFU/g), but it did retard the growth of L. monocytogenes and eliminate faecal coliforms and S. aureus. The shelf-life was 14-28 days at 2 and 3.5 kGy. No differences (P>0.005) were found for the free fatty acids or the available lysine on day 0 and after 14 days of storage between the non-irradiated and irradiated beef, trout and pork at a dose of up to 3.5 kGy. The TBA values of the irradiated samples packed in nitrogen were always lower (P 6 CFU/g), which indicates that a dose of 3 kGy could be sufficient to kill the V. cholerae

Study of process frozen dough of steamed bread added black rice

International Nuclear Information System (INIS)

Liu Shuang; Wang Chonglin

2014-01-01

The aim of the present work is to extent the storage period of wheat steamed bread added black rice. Based on index of sensory evaluation steamed bread. Effects of the use of film, Effects of electron beam irradiation on processing characteristics of wheat flour, yeast content, fermentation time before frozen, second fermentation time before steaming, combination of differerent additives on bread properties of frozen dough were investigate. The result showed that: the best frozen dough recipe were film processing, l% yeast, 1 h fermentation time before frozen , 45 min second fermentation time before steaming, 0.075% CMC, O.21 % Vc, 0.35% GMS. (authors)

7 CFR 250.14 - Warehousing, distribution and storage of donated foods.

Science.gov (United States)

2010-01-01

.... (iv) All initial data regarding the cost of the current warehousing and distribution system and the... 7 Agriculture 4 2010-01-01 2010-01-01 false Warehousing, distribution and storage of donated foods... General Operating Provisions § 250.14 Warehousing, distribution and storage of donated foods. (a...

Intermittent Solar Ammonia Absorption Cycle (ISAAC) refrigeration for lesser developed countries

Science.gov (United States)

Erickson, Donald C.

1990-02-01

The Intermittent Solar Ammonia Absorption Cycle (ISAAC) refrigerator is a solar thermal technology which provides low cost, efficient, reliable ice-making to areas without ready access to electricity. An ISAAC refrigeration system consists of a compound parabolic solar collector, two pressure vessels, a condenser, a cold box or refrigerated space, and simple connective piping -- no moving parts or electrical components. Most parts are simple construction or plumbing grade materials, locally available in many remote areas. This technology has numerous potential benefits in lesser developed countries both by providing a cheap, reliable source of ice, and, since manufacture requires only semi-skilled labor, a source of employment to the local economy. Applications include vaccine storage for health care clinics; fish, meat, and dairy product storage; and personal consumption. Importantly, this technology increases the quality of life for people in lesser developed countries without depleting fossil fuel resources or increasing the release of greenhouse gases such as CO2 and chlorofluorocarbons.

Evaluation of synergistic effect in vacuum pack, refrigeration and irradiated treatments of minimally processed cassava; Avaliacao do efeito sinergistico da embalagem a vacuo, irradiacao e refrigeracao da mandioca minimamente processada

Energy Technology Data Exchange (ETDEWEB)

Pedroso, Bianca Maria

2005-07-01

Cassava is cultivated almost all over the world and it is considered one of the most important nutritious sources of calories in the human diet. Cassava is a viable food against starvation in several poor areas of the world because it is an extremely resistant culture and may reach satisfactory economical yield. We utilized vacuum packed industrialized cassava irradiated with 0,1 kGy, 3kGy and 5kGy and stored under refrigeration for 1, 21, 30 and 50 days. Our objective was to analyse the synergistic effect of vacuum packing, irradiation and refrigeration on the preservation of minimally processed cassava. The samples were analyzed for pH, acidity, weight, humidity, texture and color. The irradiation did not affect the chemical characteristics of the cassava. Neither the pH nor the acidity, the most relevant variables to verify deterioration in cassava, presented significant alterations during the period of storage. Comparing the irradiated treatments, the dose of 1kGy and 3kGy affected the physic-chemical characteristics of the cassava the least during the period of storage and refrigeration for 50 days; the doses of 1kGy,3kGy and 5kGy scored the highest rates the sensorial analysis during the period of storage for 21 days. (author)

Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage.

Science.gov (United States)

Jofré, A; Aymerich, T; Garriga, M

2015-01-01

The production of long shelf-life highly concentrated dried probiotic/starter cultures is of paramount importance for the food industry. The aim of the present study was to evaluate the protective effect of glucose, lactose, trehalose, and skim milk applied alone or combined upon the survival of potentially probiotic Lactobacillus rhamnosus CTC1679, Lactobacillus casei/paracasei CTC1677 and L. casei/paracasei CTC1678 during freeze-drying and after 39 weeks of storage at 4 and 22 °C. Immediately after freeze-drying, the percentage of survivors was very high (≥ 94%) and only slight differences were observed among strains and cryoprotectants. In contrast, during storage, survival in the dried state depended on the cryoprotectant, temperature and strain. For all the protectants assayed, the stability of the cultures was remarkably higher when stored under refrigeration (4 °C). Under these conditions, skim milk alone or supplemented with trehalose or lactose showed the best performance (reductions ≤ 0.9 log units after 39 weeks of storage). The lowest survival was observed during non-refrigerated storage and with glucose and glucose plus milk; no viable cells left at the end of the storage period. Thus, freeze-drying in the presence of appropriate cryoprotectants allows the production of long shelf-life highly concentrated dried cultures ready for incorporation in high numbers into food products as starter/potential probiotic cultures.

Digestion of frozen/thawed food waste in the hybrid anaerobic solid-liquid system

International Nuclear Information System (INIS)

Stabnikova, O.; Liu, X.Y.; Wang, J.Y.

2008-01-01

The hybrid anaerobic solid-liquid (HASL) system, which is a modified two-phase anaerobic digester, is to be used in an industrial scale operation to minimize disposal of food waste at incineration plants in Singapore. The aim of the present research was to evaluate freezing/thawing of food waste as a pre-treatment for its anaerobic digestion in the HASL system. The hydrolytic and fermentation processes in the acidogenic reactor were enhanced when food waste was frozen for 24 h at -20 deg. C and then thawed for 12 h at 25 deg. C (experiment) in comparison with fresh food waste (control). The highest dissolved COD concentrations in the leachate from the acidogenic reactors were 16.9 g/l on day 3 in the control and 18.9 g/l on day 1 in the experiment. The highest VFA concentrations in the leachate from the acidogenic reactors were 11.7 g/l on day 3 in the control and 17.0 g/l on day 1 in the experiment. The same volume of methane was produced during 12 days in the control and 7 days in the experiment. It gave the opportunity to diminish operational time of batch process by 42%. The effect of freezing/thawing of food waste as pre-treatment for its anaerobic digestion in the HASL system was comparable with that of thermal pre-treatment of food waste at 150 deg. C for 1 h. However, estimation of energy required either to heat the suspended food waste to 150 deg. C or to freeze the same quantity of food waste to -20 deg. C showed that freezing pre-treatment consumes about 3 times less energy than thermal pre-treatment

Thermal Simulation of the Fresh Food Compartment in a Domestic Refrigerator

Directory of Open Access Journals (Sweden)

Juan M. Belman-Flores

2017-01-01

Full Text Available In the field of domestic refrigeration, it is important to look for methods that can be used to simulate, and, thus, improve the thermal behavior of the fresh food compartment. In this sense, this study proposes some methods to model the thermal behavior of this compartment when the shelves’ positions are changed. Temperature measurements at specific locations in this compartment were obtained. Several shelf position combinations were performed to use three 2D interpolation methods in order to simulate the temperature mean and the temperature variance. The methods used were: Lagrange’s interpolation, cubic spline interpolation and bilinear interpolation. Two validation points were chosen to verify the proposed methods. By comparing the experimental results with the computer simulations, it was possible to conclude that the method of Lagrange’s interpolation provided values that were not close to the real measured values. On the other hand, it was observed that the method of bilinear interpolation offered the best results, estimating values which were very close to the actual experimental measurements. These interpolation methods were used to build color thermal graphs that can be used to find some of the most appropriate shelf position combinations in this type of refrigerator. By inspection of these thermal graphs, it can be seen that the lowest average temperature was obtained when one shelf was located at 24.5 cm while the second shelf was located at 29.5 cm measured from the top of the compartment. In the same way, it can be seen that the minimum temperature variance was obtained when only one shelf was inside the compartment and this shelf was located at 29.5 cm.

The Holidays Are Coming! Time to Start Planning for Healthy Holiday Meals

Science.gov (United States)

... orange and apple through food processor, blender or food mill until evenly chopped. Stir in sugar to desired sweetness. Mix well and refrigerate several hours before serving. May be frozen. Pumpkin Bread (15 servings per loaf; 173 calories per ...

Effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage.

Science.gov (United States)

Deuri, Deepshikha; Hazarika, Pragati; Singh, Tarun Pal; Chhangte, Lalchamliani; Singh, Parminder; Talukder, Suman

2016-06-01

The present study was conducted for the development of ready-to-eat Vawksa rep (smoked pork product) and to study the synergistic effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality during refrigerated storage at (4°C±1°C) for 15 days. Four different batches of Vawksa rep samples were prepared, i.e., T-1 (uncured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min), T-2 (uncured, cooked, and smoked simultaneously at 120°C for 45 min), T-3 (cured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min), and T-4 (cured, cooked, and smoked simultaneously at 120°C for 45 min). Cooking yield was significantly higher (pproduct) could be prepared easily with little technology up-gradation and with a negligible escalation of production cost.

Irradiation for The Safety and Quality of Home Style Frozen Snacks

International Nuclear Information System (INIS)

Irawati, Z.; Nurcahya, C.M.; Anas, F.; Natalia, L.; Tampubolon, M.

2005-01-01

There are to market frozen prepared meals for micro waving or conventional way of preparation. Such meals, which offer convenience growing trends in Indonesia, and lesser time preparation are available in the developed countries, either chilled with limited shelf-life or frozen for long term sale in supermarkets. Irradiation at pasteurization doses has a potential role in improving the microbiological safety and shelf-life of chilled-prepared meals. Medium doses of gamma irradiation, 3-7 kGy, applied to spring rolls, rissole and croquette, in combination with frozen state during irradiation, followed by storage at 5 ± 2 o C, have been conducted in order to ensure the safety and quality of the products during storage. The three different snacks, six pieces each, were vacuum packed in a laminate pouch of Polyester/Aluminium foil/ LLDPE followed by freezing over night at -20 o C prior to irradiation at cryogenic condition. Irradiation at a dose of 7 kGy could relatively maintain the quality of the products during three months of storage 5 ± 2 o C, based on different parameters, such as microbiological assessments, some chemical characteristics, and organoleptic analysis using five hedonic scales. (author)

Irradiation for the Safety and Quality of Home Style Frozen Snacks

Directory of Open Access Journals (Sweden)

Z Irawati

2005-01-01

Full Text Available There are to market frozen prepared meals for microwaving or conventional way of preparation. Such meals. which offer convenience growing trends in Indonesia, and lesser time preparation are available in the developed countries, either chilled with limited shelf-life or frozen for long term sale in supermarkets. Irradiation at pasteurization doses has a potential role in improving the microbiological safety and shelf-life of chilled-prepared meals. Medium doses of gamma irradiation, 3-7 kGy, applied to spring rolls, rissole and croquette, in combination with frozen state during irradiation, followed by storage at 5 ± 2°C, have been conducted in order to ensure the safety and quality of the products during storage. The three different snacks. six pieces each. were vacuum packed in a laminate pouch of Poliester/Aluminum foil/LLDPE followed by fteezing over night at -20°C prior to irradiation at cryogenic condition. Irradiation at a dose of 7 kGy could relatively maintain the quality of the products during three months of storage 5 ± 2°C, based on different parameters, such as microbiological assessments, some chemical characteristics, and organoleptic analysis using five hedonic scales.

21 CFR 864.9145 - Processing system for frozen blood.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Processing system for frozen blood. 864.9145 Section 864.9145 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES HEMATOLOGY AND PATHOLOGY DEVICES Products Used In Establishments That Manufacture...

Low Global Warming Potential Refrigerants for Commercial Refrigeration Systems

Energy Technology Data Exchange (ETDEWEB)

Fricke, Brian A. [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Sharma, Vishaldeep [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Abdelaziz, Omar [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States)

2017-06-01

Supermarket refrigeration systems account for approximately 50% of supermarket energy use, placing this class of equipment among the highest energy consumers in the commercial building domain. In addition, the commonly used refrigeration system in supermarket applications is the multiplex direct expansion (DX) system, which is prone to refrigerant leaks due to its long lengths of refrigerant piping. This leakage reduces the efficiency of the system and increases the impact of the system on the environment. The high Global Warming Potential (GWP) of the hydrofluorocarbon (HFC) refrigerants commonly used in these systems, coupled with the large refrigerant charge and the high refrigerant leakage rates leads to significant direct emissions of greenhouse gases into the atmosphere. Environmental concerns are driving regulations for the heating, ventilating, air-conditioning and refrigeration (HVAC&R) industry towards lower GWP alternatives to HFC refrigerants. Existing lower GWP refrigerant alternatives include hydrocarbons, such as propane (R-290) and isobutane (R-600a), as well as carbon dioxide (R-744), ammonia (R-717), and R-32. In addition, new lower GWP refrigerant alternatives are currently being developed by refrigerant manufacturers, including hydrofluoro-olefin (HFO) and unsaturated hydrochlorofluorocarbon (HCFO) refrigerants. The selection of an appropriate refrigerant for a given refrigeration application should be based on several factors, including the GWP of the refrigerant, the energy consumption of the refrigeration system over its operating lifetime, and leakage of refrigerant over the system lifetime. For example, focusing on energy efficiency alone may overlook the significant environmental impact of refrigerant leakage; while focusing on GWP alone might result in lower efficiency systems that result in higher indirect impact over the equipment lifetime. Thus, the objective of this Collaborative Research and Development Agreement (CRADA) between

The biochemical textural and sensory properties of frozen stored ...

African Journals Online (AJOL)

STORAGESEVER

2009-08-18

Aug 18, 2009 ... ever, freezing and storage of frozen fish may furnish favourable conditions for ...... Scallops: Biology, Ecology and Aquaculture, pp. 517-569 (Ed ... Functional properties of the myofibrillar system and their measurements.

Study on irradiation preservation of frozen shelled shrimps

International Nuclear Information System (INIS)

Liu Chunquan; Zhu Jiating; Zhao Yongfu; Yu Gang; Zhang Weidong; Jin Yudong; Ji Ping

2004-01-01

The effect of irradiaiton preservation of frozen shelled shrimps for export was studied. The microbial indexd, nutritional ingredient, physico-chemical index for irradiation frozen shelled shrimps were detected. The results showed that 3-5 kGy irradiation dose could kill more than 99% of all kinds of microorganisms in frozen shelled shrimps, the content of most amino acids in shelled shrimps increased, after being irradiated by 1-9 kGy dose, the total amino acids had been obvisouly higher than CK, the increased range was 0.33%-24.6%, the content of the total volatile basic nitrogen (TVBN) decreased. Compared with the CK, the content of the heavy metal elements etc had no obvious change, the presrvation duration of irradiated shelled shrimp was twelve months longer than that of CK when storage temperature was under -7 degree C soft frozen, Compared with -18 degree C the effect of irradiation preservation had no obvious change. (authors)

Method and refrigerants for replacing existing refrigerants in centrifugal compressors

International Nuclear Information System (INIS)

Kopko, W.L.

1991-01-01

This patent describes a method for replacing an existing refrigerant in a centrifugal compressor. It comprises selecting a desired impeller Mach number for the centrifugal compressor; selecting a base refrigerant constituent; combining at least one additive refrigerant constituent with the base refrigerant constituent to form a replacement refrigerant having at least one physical or chemical property different from the existing refrigerant and substantially providing the desired impeller Mach number in the centrifugal compressor; and replacing the existing refrigerant with the replacement refrigerant

Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage

Science.gov (United States)

2015-01-01

This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h. The total polyphenol and anthocyanin content of FDMJ yogurt was higher than that of control due to the presence of phytochemical contents in mulberry. Moreover, antioxidant activity such as DPPH and reducing power was highest 5% FDMJ yogurt. During cold storage, pH decreased or remained constant in all yogurts with values ranging from 4.08 to 4.78 units. In sensory evaluation, the score of 1% FDMJ yogurt was ranked higher when compared with other yogurts. It is proposed that mulberry fruit juice powder can be used to improve sensory evaluation and enhance functionality of yogurt. PMID:26877641

Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage.

Science.gov (United States)

Sung, Jung-Min; Kim, Young-Boong; Kum, Jun-Seok; Choi, Yun-Sang; Seo, Dong-Ho; Choi, Hyun-Wook; Park, Jong-Dae

2015-01-01

This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h. The total polyphenol and anthocyanin content of FDMJ yogurt was higher than that of control due to the presence of phytochemical contents in mulberry. Moreover, antioxidant activity such as DPPH and reducing power was highest 5% FDMJ yogurt. During cold storage, pH decreased or remained constant in all yogurts with values ranging from 4.08 to 4.78 units. In sensory evaluation, the score of 1% FDMJ yogurt was ranked higher when compared with other yogurts. It is proposed that mulberry fruit juice powder can be used to improve sensory evaluation and enhance functionality of yogurt.

Refrigeration requirements for fusion reactors based upon the theta-pinch concept

International Nuclear Information System (INIS)

Williamson, K.D. Jr.; King, C.R.

1976-01-01

Two refrigeration systems applicable to the theta-pinch fusion concept are described. The first is a 1100 W, 4.5 K refrigerator which will be used for testing superconducting NbTi Magnetic Energy Transfer and Storage (METS) coil systems. This unit is currently being installed and is to be operational by April 1977. The second unit is applicable to the Syllac Fusion Test Reactor (SFTR) and has been conceptually designed. This liquefier-refrigerator is about 22 times larger than those in existence at present and will require 12-MW input electrical power. It will provide 3045 kg/h of liquid helium at 4.5 K

Aspect on Research Works of Late Years Contributed to the Industrial Development of a New Trend in Chilling and Freezing Technology of Meat in Oversea Countries

Science.gov (United States)

Kato, Shunro

Author presents his review paper on a noticeable trend of late years in meat refrigeration characterizing in three technological concerns such as increase of operation efficiency in chilling and freezing which result in substantial reduction of energy consumption, improvement in meat tenderness and re-examination of the currently available T. T. T. data for frozen meat storage. He considers from industrial point of view that the new trend has been much encouraged by many research papers so far published treating three topics as follows ;1) removal of meat from unchilled carcass (hot boning) which saves time and energy used for operation and helps a concomitant reasonable reduction of refrigeration facilities, 2) electrical stimulation of carcass in order to protect meat from adverse toughening due to cold shortening and 3) processing-induced changes in frozen storage life of meat. And he makes a brief comment on each topic to elucidate its technological or economical significance and gives a review of relevant studies abroad, citing abstracts of many papers from IIR Bulletin and International Journal of Refrigeration issued in last two or three years.

What do we really know about food storage, surplus, and feasting in preagricultural communities?

Science.gov (United States)

Kuijt, Ian

2009-10-01

In studying the origins of agriculture it is critical that we envision food production as a long-term human process that centers on the control and management of cycles of plant reproduction, including the harvesting, storage, and planting of seed stock. Drawing upon a growing body of literature illustrating multiple trajectories and pathways to agriculture, I see domestication as developing through coevolution between human beings and the resources they exploited. A more detailed understanding of the process and pathways of the origins of agriculture requires us to disentangle a complex knot of different yet interrelated factors, including food storage, food surplus, and feasting. I argue that archaeologists have yet to develop a detailed understanding of the scale and economic contributions of food storage in preagriculturalist communities. Evidence from the Near East indicates that use of storage practices increased dramatically after domestication. Analysis indicates that while there was a level of food storage in predomesticate and agricultural context, it was small scale. Finally, I argue that in some cases, discussions of food storage and feasting been reduced to claims of universal importance rather than a contextualized and detailed exploration within a specific cultural, temporal, and geographical case study.

Quality Model of Foodstuff in the Control of Refrigerated Display Cabinet

DEFF Research Database (Denmark)

Cai, Junping; Risum, Jørgen; Thybo, Claus

2006-01-01

Commercial refrigerating systems need to be defrosted regularly to maintain a satisfactory performance. When defrosting the evaporator coil, the air temperature inside the display cabinet will increase, and float outside the normal temperature range for a period of time, the question is what...... happens to the food inside during this period, when we look at the quality factor? This paper discusses quality model of foodstuff, different scenarios of defrost scheme are simulated, questions such as how the defrost temperature and duration influence the food temperature, thus the food quality, as well...... as what is the optimal defrost scheme from food quality point of view are answered. This will serve as a prerequisite of designing of optimal control scheme for the commercial refrigeration system, aiming at optimizing a weighed cost function of both food quality and overall energy consumption of system....

Performance of an auto refrigerant cascade refrigerator operating in gas refrigerant supply (GRS) mode with nitrogen-hydrocarbon and argon-hydrocarbon refrigerants

Science.gov (United States)

Gurudath Nayak, H.; Venkatarathnam, G.

2009-07-01

There is a worldwide interest in the development of auto refrigerant cascade (ARC) refrigerators operating with refrigerant mixtures. Both flammable and non-flammable refrigerant mixtures can be used in these systems. The performance of an ARC system with optimum nitrogen-hydrocarbon and argon-hydrocarbon mixtures between 90 and 160 K is presented in this paper.

Development of a hybrid refrigerator combining thermoelectric and vapor compression technologies

International Nuclear Information System (INIS)

Vian, J.G.; Astrain, D.

2009-01-01

A domestic refrigerator with three compartments has been developed: refrigerator compartment, at 4 deg. C (vapor compression cooling system); freezer compartment, at -22 deg. C (vapor compression cooling system); and a new super-conservation compartment, at 0 deg. C (thermoelectric cooling system). The thermoelectric system designed for the super-conservation compartment eliminates the oscillation of its temperature due to the start and stop compressor cycles, obtaining a constant temperature and thus, a better preservation of the food. For the design and optimization of this application, a computational model, based in the numerical method of finite differences, has been developed. This model allows to simulate the complete hybrid refrigerator (vapor compression-thermoelectricity). The accuracy of the model has been experimentally checked, with a maximum error of 1.2 deg. C for temperature values, and 8% for electric power consumption. By simulations with the computational model, the design of the refrigerator has been optimized, obtaining a final prototype highly competitive, by the features on food preservation and power consumption: 1.15 kW h per day (48.1 W) for an ambient temperature of 25 deg. C. According to European rules, this power consumption value means that this new refrigerator could be included on energy efficiency class B.

Detecting Fan Faults in refrigerated Cabinets

DEFF Research Database (Denmark)

Thybo, C.; Rasmussen, B.D.; Izadi-Zamanabadi, Roozbeh

2002-01-01

Fault detection in supermarket refrigeration systems is an important topic due to both economic and food safety reasons. If faults can be detected and diagnosed before the system drifts outside the specified operational envelope, service costs can be reduced and in extreme cases the costly discar...

The use of potato fibre to improve bread physico-chemical properties during storage.

Science.gov (United States)

Curti, Elena; Carini, Eleonora; Diantom, Agoura; Vittadini, Elena

2016-03-15

Bread staling reduction is a very important issue for the food industry. A fibre with high water holding capacity, extracted from potato peel, was studied for its ability to reduce bread staling even if employed at low level (0.4 g fibre/100 g flour). Physico-chemical properties (water activity, moisture content, frozen water content, amylopectin retrogradation) and (1)H Nuclear Magnetic Resonance molecular mobility were characterised in potato fibre added bread over 7 days of storage. Potato fibre addition in bread slightly affected water activity and moisture content, while increased frozen water content and resulted in a softer bread crumb, more importantly when the optimal amount of water was used in the formulation. Potato fibre also reduced (1)H NMR molecular mobility changes in bread crumb during storage. Potato fibre addition in bread contributed to reduce bread staling. Copyright © 2015 Elsevier Ltd. All rights reserved.

Improving demand response potential of a supermarket refrigeration system

DEFF Research Database (Denmark)

Pedersen, Rasmus; Schwensen, John; Biegel, Benjamin

2017-01-01

In a smart grid the load shifting capabilities of demand-side devices such as supermarkets are of high interest. In supermarkets this potential is represented by the ability to store energy in the thermal mass of refrigerated foodstuff. To harness the full load shifting potential we propose...... a method for estimating food temperature based on measurements of evaporator expansion valve opening degree. This method requires no additional hardware or system modeling. We demonstrate the estimation method on a real supermarket display case and the applicability of knowing food temperature is shown...... through tests on a full scale supermarket refrigeration system made available by Danfoss A/S. The conducted application test shows that feedback based on food temperature can increase the demand flexibility during a step by approx. 60 % the first 70 minutes and up to 100%over the first 150 minutes...

Emergency food storage for organisations and citizens in New Zealand: results of optimisation modelling.

Science.gov (United States)

Nghiem, Nhung; Carter, Mary-Ann; Wilson, Nick

2012-12-14

New Zealand (NZ), is a country subject to a wide range of natural disasters, some of which (e.g., floods and storms) may increase in frequency and severity with the effects of climate change. To improve disaster preparations, we aimed to use scenario development and linear programming to identify the lowest-cost foods for emergency storage. We used NZ food price data (e.g., from the Food Price Index) and nutritional data from a NZ food composition database. Different scenarios were modelled in Excel and R along with uncertainty analysis. A collection of low-cost emergency storage foods that meet daily energy requirements for men were identified e.g., at a median purchase cost of NZ$2.21 per day (equivalent to US$1.45) (95% simulation interval = NZ$2.04 to 2.38). In comparison, the cost of such a collection of foods which did not require cooking, was NZ$3.67 per day. While meeting all nutritional recommendations (and not just energy) is far from essential in a disaster setting, if such nutritionally optimised foods are purchased for storage, then the cost would be higher (NZ$7.10 per day). Where a zero level of food spoilage was assumed (e.g., storage by a government agency), the cost of purchasing food for storage was as low as NZ$1.93 per day. It appears to cost very little to purchase basic emergency foods for storage in the current New Zealand setting. The lists of the foods identified could be considered by organisations who participate in disaster relief (civil defence) but also by citizens.

Concentration of bisphenol A in highly consumed canned foods on the U.S. market.

Science.gov (United States)

Noonan, Gregory O; Ackerman, Luke K; Begley, Timothy H

2011-07-13

Metal food and drink cans are commonly coated with epoxy films made from phenolic polymers produced from bisphenol A (BPA). It is well established that residual BPA monomer migrates into can contents during processing and storage. While a number of studies have reported BPA concentrations in foods from foreign markets and specialty foods on the U.S. market, very few peer-reviewed data for the BPA concentrations in canned food from the U.S. market were available. This study quantified BPA concentrations in 78 canned and two frozen food products from the U.S. market using an adaptation of a previously reported liquid chromatography-tandem mass spectrometry method. The tested products represented 16 different food types that are from the can food classifications that constitute approximately 65% of U.S. canned food sales and canned food consumption. BPA was detected in 71 of the 78 canned food samples but was not detected in either of the two frozen food samples. Detectable BPA concentrations across all foods ranged from 2.6 to 730 ng/g. Large variations in BPA concentrations were found between different products of the same food type and between different lots of the same product. Given the large concentration ranges, the only distinguishable trend was that fruits and tuna showed the lowest BPA concentrations. Experiments with fortified frozen vegetables and brine solutions, as well as higher BPA concentrations in canned food solids over liquid portions, clearly indicated that BPA partitions into the solid portion of foods.

Refrigeration Playbook: Natural Refrigerants; Selecting and Designing Energy-Efficient Commercial Refrigeration Systems That Use Low Global Warming Potential Refrigerants

Energy Technology Data Exchange (ETDEWEB)

Nelson, Caleb [CTA Architects Engineers, Boise, ID (United States); Reis, Chuck [CTA Architects Engineers, Boise, ID (United States); Nelson, Eric [CTA Architects Engineers, Boise, ID (United States); Armer, James [CTA Architects Engineers, Boise, ID (United States); Arthur, Rob [CTA Architects Engineers, Boise, ID (United States); Heath, Richard [CTA Architects Engineers, Boise, ID (United States); Rono, James [CTA Architects Engineers, Boise, ID (United States); Hirsch, Adam [National Renewable Energy Laboratory (NREL), Golden, CO (United States); Doebber, Ian [National Renewable Energy Laboratory (NREL), Golden, CO (United States)

2015-03-01

This report provides guidance for selecting and designing energy efficient commercial refrigeration systems using low global warming potential refrigerants. Refrigeration systems are generally the largest energy end use in a supermarket type building, often accounting for more than half of a building's energy consumption.

High pressure treatment changes spoilage characteristics and shelf life of Pacific oysters ( Crassostrea gigas) during refrigerated storage

Science.gov (United States)

Cao, Rong; Zhao, Ling; Liu, Qi

2017-04-01

The effects of high pressure (HP) treatment on spoilage characteristic and shelf life extension of Pacific oysters ( Crassostrea gigas) during refrigerated storage were studied. Results showed that HP treatment of 275 MPa for 3 min or 300 MPa for 2 min could achieve 100% full release of oyster adductor muscle, pressures higher than 350 MPa caused excessive release as the shells of oysters were broken, thus use of higher pressures should be cautious in oyster processing industry because of its adverse impact on the appearance of shells. HP treatment (300 MPa, 2 min) was proper for the shucking of Pacific oyster ( Crassostrea gigas) in China. This treatment caused no organoleptic disadvantage. Moreover, HP treatment resulted in obvious differences in biochemical spoilage indicators (pH, TVB-N and TBARS) changes and volatile compounds profile determined by electronic nose during storage. HP treatment (300 MPa, 2 min) also led to a reduction of aerobic bacterial count (APC) by 1.27 log cycles. Furthermore, the APC values of oysters treated by HP were always lower than those of the control samples during storage. Based on the organoleptic, biochemical and microbiological indicators, shelf life of 6-8 d for control and 12 d for HP-treated oysters could be expected. HP treatment showed great potential in oyster processing and preservation.

Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage

OpenAIRE

Tuba Baygar; Taçnur Baygar; Hatice Hasanhocaoglu; Cansu Metin; Yunus Alparslan

2014-01-01

The effects of gelatin films enriched with laurel leaf essential oil on the quality of rainbow trout (Oncorhynchus mykiss) during refrigerated storage at (4±1) °C were examined over a period of 26 days. Fish fillets were wrapped with 8 % gelatin films containing 0, 0.1 and 1 % (by volume per mass) of laurel essential oil and vacuum packaged. Sensory (raw and cooked fish), microbiological (total viable counts, psychrotrophic bacteria counts, Enterobacteriaceae and lactic acid bacteria) and ...

Cold exposure and health effects among frozen food processing workers in eastern Thailand.

Science.gov (United States)

Thetkathuek, Anamai; Yingratanasuk, Tanongsak; Jaidee, Wanlop; Ekburanawat, Wiwat

2015-03-01

Frozen food processing workers work under a cold environment which can cause several adverse health effects.This study explored factors affecting workers' health in the frozen food industry in Thailand. Participants comprised 497 workers exposed to a cold working environment and 255 office workers who served as the controls. Data were collected by a survey on the work environment, and the interview of workers for abnormal symptoms. The exposed group had the following characteristics: 52.7% male, overall average age of 27 (SD 6.6) years old, attained elementary education (Grade 4 and Grade 6) (54.1%), married (48.9%), smokers (21.3%), alcohol consumption (31.0%), duration of work was between 1 and 5 years (65.2%), working 6 days a week (82.7%), 1-5 hours of overtime per week (33.8%), office workers (33.9%); work category: sizing (6.9%), peeling (28.3%) dissecting (22.2%), and in the warehouse (8.6%). The temperature in the work environment ranged from 17.2°C to 19.2°C in most sections, -18.0°C in the warehouse, and 25°C in the office areas. Warehouse workers had more abnormal symptoms than controls including repeated pain in the musculoskeletal system (OR 11.9; 95% CI 6.12-23.45), disturbance throughout the body (OR 4.60; 95% CI 2.00-10.56), respiratory symptoms (OR 9.73; 95% CI 3.53-26.80), episodic finger symptoms (OR 13.51; 95% CI 5.17-35.33). The study results suggest that workers' health should be monitored especially with regard to back and muscle pain, respiratory symptoms, episodic finger symptoms, and cardiovascular symptoms. Health promotion campaigns such as antismoking and reduction of alcohol consumption should be established because smoking and alcohol consumption are contributing factors to the pathogenesis of Raynaud's phenomenon and peripheral vascular disorders such as hypertension and heart disease.

Studies on the effect of low dose gamma irradiation on the chemical, microbial quality and shelf life of squid

International Nuclear Information System (INIS)

Bojayanaik, Manjanaik; Naroth, Kavya; Shetty, Veena; Hiriyur, Somashekarappa

2014-01-01

The present investigation was carried out to study the combined effect of low dose gamma irradiation (1, 3 and 5 kGy) and storage at refrigeration (+4℃) and frozen (-18℃) temperatures, on the shelf life extension of fresh squid. The study was based on microbiological and physico-chemical changes occurring in the squid samples. The biochemical parameters such as total volatile base nitrogen and trimethyl amine nitrogen values for irradiated squid samples were significantly lower than non-irradiated samples at both storage temperatures and the rate of decrease was more pronounced in samples irradiated at the higher dose of 3 and 5 kGy (p<0.05). pH values of squid samples were affected by both irradiation dose and storage temperature (p<0.05). Total microbial load for non- irradiated (control) squid samples were higher than the respective irradiated samples at both storage temperatures. The results revealed that the combination of irradiation and low temperature storage resulted in a significant reduction of microbial growth and extend the shelf life of squid at refrigeration and frozen temperature to about 12 and 90 days respectively. (author)

The impact of kitchen and food service preparation practices on the volatile aroma profile in ripe tomatoes: Effects of refrigeration and blanching

Science.gov (United States)

Both refrigeration and blanching of red stage tomatoes are common practices in Japan home kitchens and in food service operations. However, little is reported on the impact of such practices on aroma profiles in tomato fruits. In this study, ‘FL 47’ tomatoes at red stage were dipped in 50 °C hot wat...

Computer modeling of commercial refrigerated warehouse facilities

International Nuclear Information System (INIS)

Nicoulin, C.V.; Jacobs, P.C.; Tory, S.

1997-01-01

The use of computer models to simulate the energy performance of large commercial refrigeration systems typically found in food processing facilities is an area of engineering practice that has seen little development to date. Current techniques employed in predicting energy consumption by such systems have focused on temperature bin methods of analysis. Existing simulation tools such as DOE2 are designed to model commercial buildings and grocery store refrigeration systems. The HVAC and Refrigeration system performance models in these simulations tools model equipment common to commercial buildings and groceries, and respond to energy-efficiency measures likely to be applied to these building types. The applicability of traditional building energy simulation tools to model refrigerated warehouse performance and analyze energy-saving options is limited. The paper will present the results of modeling work undertaken to evaluate energy savings resulting from incentives offered by a California utility to its Refrigerated Warehouse Program participants. The TRNSYS general-purpose transient simulation model was used to predict facility performance and estimate program savings. Custom TRNSYS components were developed to address modeling issues specific to refrigerated warehouse systems, including warehouse loading door infiltration calculations, an evaporator model, single-state and multi-stage compressor models, evaporative condenser models, and defrost energy requirements. The main focus of the paper will be on the modeling approach. The results from the computer simulations, along with overall program impact evaluation results, will also be presented

Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp.

Science.gov (United States)

Abdelazez, Amro; Muhammad, Zafarullah; Zhang, Qiu-Xue; Zhu, Zong-Tao; Abdelmotaal, Heba; Sami, Rokayya; Meng, Xiang-Chen

2017-01-01

Frozen dairy products have characteristics of both yogurt and ice cream and could be the persuasive carriers of probiotics. Functions of the frozen yogurt containing viable bifidobacterial cells are recognized and favored by the people of all ages. We developed a kind of yogurt supplemented by Bifidobacterium species. Firstly, five strains of Bifidobacterium spp. ( Bifidobacterium bifidum ATCC 11547, Bifidobacterium longum ATCC 11549, Bifidobacterium infantis ATCC 11551, Bifidobacterium adolescentis ATCC 11550, and Bifidobacterium breve ATCC 11548) were evaluated based on the feasibility criteria of probiotics, comprising acid production, bile tolerance, and adhesion to epithelial cells. Formerly, we combined the optimum strains with yogurt culture ( Lactobacillus delbrueckii subsp. bulgaricus EMCC 11102 and Streptococcus salivarius subsp. thermophilus EMCC 11044) for producing frozen yogurt. Finally, physiochemical properties and sensory evaluation of the frozen yogurt were investigated during storage of 60 days at -18°C. Results directed that Bifidobacterium adolescentis ATCC 11550 and Bifidobacterium infantis ATCC 11551 could be utilized with yogurt culture for producing frozen yogurt. Moreover, the frozen yogurt fermented by two bifidobacterial strains and yogurt culture gained the high evaluation in the physiochemical properties and sensory evaluation. In summary, our results revealed that there was no significant difference between frozen yogurt fermented by Bifidobacterium spp. and yogurt culture and that fermented by yogurt culture only.

Evaluating the quality of the edible offal (heart, liver, kidney of rabbits (Flemish Giant breed during storage by refrigeration following the evolution of the pH

Directory of Open Access Journals (Sweden)

Gabriela FRUNZĂ

2017-11-01

Full Text Available The purpose of this paper was to determine the quality of the edible offal (heart, liver and kidney of rabbits (Flemish Giant breed during storage by refrigeration following the evolution of the pH, after slaughter, during maturation, to autolysis and alteration, from 27 individuals (15 males and 12 females. The rabbits had an average body weight of 11.5 kg being at the age of reproductive maturity (11-12 months. The pH evolution of the edible offal (heart, liver, kidney of rabbits (refrigerated at 20C was monitored during of 18 days after slaughter. The pH evolution had a fluctuant ascendant trend, quite similar for females and males, presenting insignificant differences by gender. At 24 h after slaughter, the mean values of pH of the main edible offal (from males and females had the highest average values to the kidneys 6.48, followed by the heart 6.32 and by the liver 6.23. The alteration occurred much faster in kidneys and was starting with the 13th day of storage, the pH being close to 6.8-7.

Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality.

Science.gov (United States)

Zhao, Jing; Zhang, Ting; Liu, Yongfeng; Wang, Xingyu; Zhang, Lan; Ku, Ting; Quek, Siew Young

2018-09-15

Freezing is a practical method for meat preservation but the quality of frozen meat can deteriorate with storage time. This research investigated the effect of frozen storage time (up to 66 months) on changes in DNA yield, purity and integrity in beef, and further analyzed the correlation between beef quality (moisture content, protein content, TVB-N value and pH value) and DNA quality in an attempt to establish a reliable, high-throughput method for meat quality control. Results showed that frozen storage time influenced the yield and integrity of DNA significantly (p quality degraded dramatically with the increased storage time based on gel electrophoresis results. Polymerase chain reaction (PCR) products from both mitochondrial DNA (mtDNA) and nuclear DNA (nDNA) were observed in all frozen beef samples. Using real-time PCR for quantitative assessment of DNA and meat quality revealed that correlations could be established successfully with mathematical models to evaluate frozen beef quality. Copyright © 2018 Elsevier Ltd. All rights reserved.

Quality Evaluation Focusing on Tissue Fractal Dimension and Chemical Changes for Frozen Tilapia with Treatment by Tangerine Peel Extract

Science.gov (United States)

He, Qi; Yang, Zhao; Gong, Bin; Wang, Jingjing; Xiao, Kaijun; Yang, Shang-Tian

2017-02-01

This work aimed to establish an effective approach to evaluate the quality of frozen fish, focusing on changes in fish tissue structure and chemical composition during storage. Fresh tilapia samples were treated by coating with tangerine peel (TP) extract and then stored at -4, -8 and -18 °C, respectively, for 40 days. The frozen fish tissues were analyzed for structural and chemical changes. Fractal dimension, which quantifies the porous structure formed in the tissue samples, texture properties including hardness and springiness, and moisture content and water activity all decreased during the storage, while the extents of lipid oxidation, measured as peroxide value and thiobarbituric acid concentration, and protein degradation, monitored with total volatile basic nitrogen and trichloroacetic acid soluble peptides, increased. The change rates of these parameters decreased with decreasing the storage temperature and by applying TP extract. A model was developed for predicting fractal dimension, which indicated the quality of preserved tilapia and thus can be used to predict the shelf life under different storage temperatures. The results demonstrated that TP extract could extend the shelf life of frozen tilapia by 35-45% by inhibiting changes in tissue structure, moisture loss, lipid oxidation and protein degradation during frozen storage.

ENERGY EFFICIENCY, ENERGY SAVING POTENTIAL AND ENVIRONMENTAL IMPACT RESEARCH OF LPG CARRIER REFRIGERATION SYSTEM

Directory of Open Access Journals (Sweden)

V. О. Bedrosov

2016-12-01

Full Text Available Nowadays energy efficiency improvement and global warming are issues of current interest because of the natural resources depletion and extreme climate change. Thus, the problem of formation of strict regulations regarding emissions into the air arises. This paper presents the study of cascade refrigeration system for re-condensing of associated petroleum gas during sea transportation for LPG carrier. The structural optimization has been performed. LPG gas carriers with 266 000 m3 ethane capacity require 15 MW cascade refrigeration system for re-condensing if the temperature in the coastal LPG storage is -70°C, and the temperature for transported Ethan is maintained at  -75°C. For current storage conditions the required system cooling capacity is only 1,078 MW intended for the heat gain rejection from the environment during Ethane transportation. The replacement of ozone-depleting refrigerant R22 to alternative agents: R407C, R404A, R402A, R717, R290, R1270 was estimated. The results of analysis have shown that the proposed improvements can be used to optimize the LPG carrier cascade refrigeration system

Storage mite contamination of commercial dry dog food in south-eastern Australia.

Science.gov (United States)

Hibberson, C E; Vogelnest, L J

2014-06-01

To evaluate contamination of unopened and opened stored sources of commercial dry dog food by viable storage mites. Prospective laboratory and field study. Samples were collected from nine brands of previously unopened bags (new bags) of dry food and 20 field sources of stored dry food in homes in Sydney and Canberra, Australia. All samples were initially examined for the presence of mites using a stereo-binocular microscope and then placed in separate filter-paper-sealed containers. Field samples were incubated at an average temperature of 29°C and 78% relative humidity (RH) for 5 weeks and then at average 26°C/83% RH for 8 weeks. Paired new-bag samples were stored under room conditions (average 23°C/47% RH) and controlled incubator conditions (average 26°C/80% RH) for 6 weeks. All samples were thoroughly examined for mites, mite eggs and visible mould once weekly using a stereo-binocular microscope. Storage mites were not visualised in any of the field samples or in new-bag samples stored at room temperature. Storage mites, identified as Tyrophagus putrescentiae, were visualised in increasing numbers in seven of nine new-bag samples after incubation, with first mites and then eggs evident after 3 weeks of incubation. We confirmed the presence of viable storage mites in a range of previously unopened commercial dry dog foods in Australia and confirmed the possibility of heavy storage mite contamination for dry food stored under conditions of moderate temperature and high humidity. These findings have relevance to storage mite and/or dust mite sensitivity in canine atopic dermatitis. © 2014 Australian Veterinary Association.