نتایج جستجو برای: packaging under vacuum
تعداد نتایج: 1108375 فیلتر نتایج به سال:
rier for a variety of edible antimicrobial agents. Technologies designed to pasteurize processed meats after final packaging have received copious attention. Post pasteurization of vacuum packaged cooked products consists of hot water or steam immersion followed by immediate chilling. Irradiation (gamma, electron beam or X-ray) of cooked vacuum or MAP packaged products can produce very acceptab...
A novel MEMS electret energy harvester charged with UV light after sealed in a vacuum package is proposed. By 265 nm UV irradiation, electrons are generated inside the package through the photoelectric effect. Uniform surface potential on sidewalls of the comb drives has been obtained. With a MEMS electret generator in a 60 Pa package, 2.28 μW has been obtained at 1 g and 740 Hz, which is 10 ti...
Pork sausages were prepared with backfat or commercial soybean oil enriched with vitamin E to determine the effect of irradiation on lipid oxidation and volatile production during storage. The sausages prepared with soybean oil had significantly higher amount of linoleic acid than the control. Lipid oxidation was increased by irradiation at Day 0 in aerobically packaged sausages prepared with b...
Yttrium, titanium, and yttrium-titanium getter thin films were elaborated on silicon by coevaporation in ultrahigh vacuum. Y-Ti exhibit nanometric crystallites size (18–35 nm) leading to a very high grain boundary density, which is favorable microstructure for activation at low temperature. The yttrium content alloys influences size, resistance against room temperature oxidation, gettering perf...
Pork sausages were prepared with lean pork meat, fat from different sources [backfat (BF), corn oil (CO) or flaxseed oil (FO); 10% of lean meat], NaCl (2%), and ice water (10%). The emulsified meat batters were stuffed into casings (3 cm in diameter) and cooked to an internal temperature of 72°C. Cooked sausages were sliced and vacuum- or aerobic-packaged individually. Sausages were irradiated ...
The effect of commercial oxygen absorbers on sliced ham quality packaged in barrier film (OTR @ 60cc/m/da) under rigorous display conditions was investigated. Atmospheric pressure, vacuum, and CO2 back-flushed packaging methods were used. Color, microbial counts, lipid oxidation, and sensory odor were evaluated weekly over a period of 79 days in 10°C storage under fluorescent light. Ham contain...
The modern food processing industry began in 1810 when Nicolas Appert invented the canning process. This was followed by the invention of a mechanical ammonia refrigeration system in 1875. In the 1860s Louis Pasteur had discovered the connection between the micro-organism and food spoilage, this put the development of food processing and preservation techniques on a firm scientific foundation. ...
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