Optimal operation of thermal processing of canned tuna under product variability
نویسندگان
چکیده
منابع مشابه
Mathematical Modelling and Simulation of the Thermal Processing of Anisotropic and Non-homogeneous Conduction-heated Canned Foods: Application to Canned Tuna
Thermal processing of conduction-heated canned foods is modelled using three approaches: (A) homogeneous isotropic, (B) homogeneous anisotropic and (C) nonhomogeneous anisotropic systems. Based on these models, numerical simulations are performed, using finite differences and finite elements methods. The simulation results are validated with experimental data obtained from the sterilization of ...
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Determination of Histamine Levels in Canned Tuna Fish
Er, B., B. DEmirhan, S. Y. BaS, G. YEntur and a. B. OktEm, 2014. Determination of histamine levels in canned tuna fish. Bulg. J. Agric. Sci., 20: 834-838 the presence of biogenic amines in foods is a chemical indication of food spoilage. therefore, monitoring of biogenic amines levels in food and food products is important. In this study, total number of 80 canned tuna fish samples of four diff...
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Canned tuna fish are frequently and largely produced and consumed in Iran and also exported. Therefore, their biogenic amines content should be of some concern to human health. In the present study, the levels of histamine, putrescine, tyramine and spermidine in 40 samples of canned tuna fish were determined. Histamine, as the major chemical hazard of seafood products, was detected in 57.5 % of...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2021
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2021.110594