*Corresponding author: Adil Salman E-mail: [email protected] AbstractThis study was designed to monitor some bacteriological and physical quality of milk from two dairy factories before and after pasteurization, and also to assess the compliance of this quality detected with the standard set by the Sudanese Standards and Meteorology Organization (SSMO). Two hundred and Twenty raw and pasteuriz...

Quality of glazed (G) and non-glazed air-blast frozen rainbow trout (Oncorhynchus mykiss) was evaluated after applying different modern (M: microwave oven; U: ultrasonic; HVEFT: high voltage electrical field; O: ohmic heating) and conventional (S: steam cooking; W: water; R: refrigeration) thawing methods. Glazed frozen samples thawed by modern and conventional methods showed an increase in pro...

We investigated the electron transport properties of n-GaN under an Ohmic-metal. Hall measurement results were compared for (A) before Ti-based metal deposition, (B) after deposition but annealing, (C) Ohmic and (D) Ohmic-metal removal, where multi-probe-Hall device measurements are required (C), while others, (A), (B), (D), can be characterized by conventional measurements. The elucidated that...

introduction thermal processing has a huge impact on the textural attribute of the final food product and texture is a major factor contributing the overall quality of food. ohmic heating is an advanced thermal processing method in which heat is internally generated within foods by passing an alternating electric current through them. ohmic heating can volumetrically heat the entire mass of a f...

Skim, sweet buttermilk, and butter-derived aqueous phase components were used to reemulsify low-melt butteroil into creams with a desired 20% milkfat. The implications of pasteurization process, homogenization sequence, and formulation on the physicochemical properties of reformulated and natural creams were investigated. Creams homogenized prior to pasteurization had significantly (p<0.05) gre...

Three different apple-carrot juice blends (60:40, 75:25 and 90:10, v/v) were prepared and treated with ultrasound with comparison to the conventional thermal pasteurization. Total aerobic viable count (TAC) were significantly lower in juice blends with lower pH (apple-carrot ratio of 90:10, v/v) than the blends with higher pH after one month storage at 4 ̊C. TAC were similar in ultrasound-treate...

sodium salt of n-acetyl-dl-tryptophan (at) and octanoic acid (caprylic acid ca) individually and in combination were studied as thermal stabilizer with different concentrations in heat treatment of human albumin solution. hplc protein profiles before pasteurization of albumin showed less than 1% polymer. in free stabilizer albumin solution during pasteurization visible clot was formed. but by u...