1,721,019 research outputs found
Influence of some process conditions on the rehydration of apple cubes
No full textDried fruit and vegetables are widely used as ingredients in many food formulations such as pastries, confectionery products, ice-creams, frozen desserts and yoghurts. The different water content of the dried fruit in respect to that of other ingredients may enhance the mass transfer (water or solutes) with problems of phase separation or loss of textural properties. Nevertheless it is not easy to obtain, only by a drying treatment, fruit pieces with "adjusted" aw values; hence, it could be profitable to have a standard dried fruit rehydrated in water or sugar solutions under appropriate conditions in order to obtain an optimum aw value. In this work, different rehydrating trials have been carried out on air dried apple cubes by varying the rehydration medium concentration (from 0 to 30°Bx), temperature (from 20 to 80°C) and agitation rate (from 0 to 250 r.p.m.). During rehydration, water content, water uptake and solid loss or gain of samples were measured. Results have shown that the rehydration time was the main important parameter for the water uptake and for the solid loss, while the medium concentration influenced only the solid gain of apple cubes
Ricerche sull'essiccamento in corrente d'aria del basilico. Nota 1: influenza sul colore
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Anthocyanin composition of montepulciano d'abruzzo must during industrial fermentation process
No full textDuring the industrial fermentation of Montepulciano d'Abruzzo red wine–must the changes in amount and composition of 15 anthocyanins present were monitored by HPLC using a spectral array detection. The simultaneous recording of multi–wavelengths allowed the identification of 15 anthocyanins, which presented a characteristic pattern. Among the glycosilated anthocyanins (67–72%) malvidin–3–glucoside was predominant (47–51% of the total). A considerably high level of acylated anthocyanins (30% ± 6.19) was found. During the fermentation the total content of pigment increased up to 293 mg/L after 21 days, before a substantial loss of anthocyanins occurred. Individual anthocyanins showed a similar trend during the timecourse of maceration, being the final degradation step unrelated to the acylation pattern of anthocyanins. © 1999, Taylor & Francis Group, LLC
The effect of high pressure and temperature on the macroscopic, microscopic, structural and molecular propertes of tapoca starch gels
No full textInvestigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation
No full textIn the present work, temperature distribution within an industrial blast chiller with pork leg for Protected Designation of Origin Parma ham production was studied and the slowest cooling zone and the fastest cooling zone were recognized. Moreover, apparent heat transfer coefficients in both positions were calculated and resulted equal to 27.1 and 15.6 W m−2 °C−1, respectively. A finite element method model by distinguishing the three main components (skin, lean meat and bone) of the leg for the unsteady heat transfer during cooling was developed and validated against industrial chiller data. Good agreement between experimental and simulated data was obtained with RMSE value for thermal centre equal to 0.81 °C. Furthermore, in order to introduce CCP limit in the HACCP plan, a microbial growth model of the most important pathogens in meat was developed starting from the heat transfer model results. Temperature as well as pathogen growth were estimated in the case of different plant breakdowns. Defined CCP limit was represented by reaching 11 °C at 5 mm of depth within 2 h from the beginning of the cooling process, moreover a different cooling program was simulated and established as the alternative one
Influenza della frigoconservazione sui tempi di essiccamento e sulla qualità dei prodotti disidratati in susine appartenenti a diverse cultivar
No full textAIR-DRYING OF PLUMS INFLUENCE OF SOME PROCESS PARAMETERS ON THE SPECIFIC DRYING KINETICS
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