The validness of the expiration dates (validity period) that manufacturers provide on food product labels is a crucial food safety problem. Governments must study how to use their authority by implementing fair awards and punishments to prompt manufacturers into adopting rigorous considerations, such as the effect of adopting new storage methods for extending product validity periods on expecte...

in this study, shelf life properties of tomato powder under effect of air drying temperature were studied. the qualitative determination was observed that acceptance of color, aroma,flavor, and appearance at 70oc is better, so best temperature was 70oc for producing of tomato powder. tomato powder after drying ,were stored into three kind of packaging including thin cellophane, thick cellophane...

Micro/nanosystems have attracted considerable interests and seen significant advances over the years. The huge gap between technology development and commercialization can be largely attributed to the challenges faced in the integration and packaging of the devices. The packaging has to work around the diverse functional requirements while ensuring that the device is able to perform effectively...

Poultry meat is a susceptible product for growth of spoilage and pathogenic microorganisms. The shelf life extension of raw poultry meat is a challenge in food industry. In this research, the combined effect of dipping in a carboxymethyl cellulose (CMC) solution containing black pepper seed (Piper Nigrum) extract (BPE) and turmeric (Curcuma Longa L.) extract (TE) (2% ...

The objective of this study was to describe the growth patterns of Staphylococcus aureus in combinations of NaCl and NaNO2, using a probabilistic model. A mixture of S. aureus strains (NCCP10826, ATCC13565, ATCC14458, ATCC23235, and ATCC27664) was inoculated into nutrient broth plus NaCl (0, 0.25, 0.5, 0.75, 1, 1.25, 1.5, and 1.75%) and NaNO2 (0, 15, 30, 45, 60, 75, 90, 105, and 120 ppm). The s...

Ž . Ž . Normal, pale soft exudative PSE , and dark firm dry DFD pork Longissimus dorsi muscles were vacuum-packaged, irradiated at 0, 2.5 or 4.5 kGy, and stored at 4 C for 10 days. The pH, color and lipid oxidation of pork were determined at 0, 5 and 10 days of storage. Volatile production from pork loins was determined at Day 0 and Day 10, and sensory characteristics at Day 7 of storage. Irrad...

Sous vide, French means ‘‘under vacuum’’ the method; comprises pasteurizing foods in a vacuum package water bath at fully controllable temperatures (≤100°C). vide is also an enclosure method. The product consumed immediately after cooking or quickly re-heating between 0-3°C and can be stored for 3-5 weeks until consumption. With technology, it provided to prepare desired temperature time withou...