Background and Objectives: Macrobrachium nipponense are wetland crustaceans. The shrimp is rich in protein and unsaturated fatty acids (FAs). Therefore, the aim of this study was to use M. nipponense as a supplement for the preparation of a new soup. Materials and Methods: Nearly 40 kg of M. nipponense were harvested from Anzali Lagoon, Northern Iran. Shrimps were washed and dipped in NaCl sol...

the physico-chemical characteristics and physiological qualities of palm (phoenix dactylifera) fruit strongly depend on the storage conditions. storage environment and packaging type are the factors most influencing on the quality of dates during their storage. date fruits were packed within an aerobic atmosphere, vacuumed in pa/pe pouches and stored at different temperatures (-20, 4, 25 and 40...

Pomegranate fruit is very popular due to its high commercial importance and health benefits. This experiment aimed evaluate the sensory quality, color, biochemical properties (TSS, TA, TSS/TA, anthocyanin content total antioxidant capacity) of pomegranate under post-harvest treatments, included ethanol (EtOH), sodium bicarbonate (SBC), different packaging. Experimental treatments included: 10% ...

This paper presents a high-Q resonant pressure microsensor with through-glass electrical interconnections based on wafer-level MEMS vacuum packaging. An approach to maintaining high-vacuum conditions by integrating the MEMS fabrication process with getter material preparation is presented in this paper. In this device, the pressure under measurement causes a deflection of a pressure-sensitive s...

The present study was performed to determine the effect of dietary supplementation with processed sulfur on the quality and stability of vacuum packaged pork during aging time. All groups were designated into two groups; NP, a group fed basal diet and SP, a group fed basal diet and processed sulfur, 3 g/kg feed. Following vacuum packaging, Longissimus dorsi muscles were vacuum-packaged and stor...

Raw turkey breasts were aerobically or vacuum-packaged, irradiated with a linear accelerator, and frozen for 0, 1.5, or 3 mo. Lipid oxidation, volatiles, color values, gas production, and oxidation-reduction potential of the samples were determined. Irradiation produced off-odor volatiles associated with lipid oxidation and sulfur-volatiles; the off-odor was much higher in aerobic packaging. Vo...

A new Room Temperature (RT) 0-level vacuum package is demonstrated in this work, using amorphous silicon (aSi) as sacrificial layer and SiO2 as structural layer. The process is compatible with most of MEMS resonators and Resonant Suspended-Gate MOSFET [1] fabrication processes. This paper presents a study on the influence of releasing hole dimensions on the releasing time and hole clogging. It ...

introduction:pistachio (pistaciavera l.) is a tasty nuts and a good source of nutrients. during the last decade, the worldwide trades of pistachio have increasing trend, likely reflecting on the increase in consumers demand for this nuts. the high oil and essential fatty acid contents of the pistachio kernel is important from a nutritional point of view. however, high unsaturated fatty acids co...

Evaluation of the effect hot smoke with vacuum packaging on sensory, microbial, chemical, and shelf-life characteristics farmed A. persicus during storage

The present study was conducted to investigate the effect of vacuum packaging on physicochemical, microbial and sensory properties ready-to-eat pork curry with silam (Perilla frutescens [L] Britton) seeds, a traditional cuisine from Nagaland. parameters were studied at regular intervals 0, 5, 10 15 days refrigerated storage (4 ±1 °C). A significant (p<0.01) decrease in pH, moisture crude pro...