Thermal Processing of Acidified Foods with pH 4 . 1 to pH 4
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منابع مشابه
Thermal Processing Determination Time for Fermented and Acidified Indigenes Iranian Vegetables
Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety. Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...
متن کاملThermal processing determination time for fermented and acidified indigenes Iranian vegetables
Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety. Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...
متن کاملThermal Principles and Kinetics
Thermal processing of food materials is one of the most widely used methods of food preservation. Foods may be thermally processed using numerous heating systems such as retorts (batch or continuous), direct heating systems (steam injection or steam infusion), indirect heating systems (tubular heat exchangers, shell and tube heat exchangers, plate heat exchangers, scraped surface heat exchanger...
متن کاملDetermination of 5-log reduction times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in acidified foods with pH 3.5 or 3.8 3.
A critical factor in ensuring the safety of acidified foods is the establishment of a thermal process that assures the destruction of acid-resistant vegetative pathogenic and spoilage bacteria. For acidified foods such as dressings and mayonnaises with pH values of 3.5 or higher, the high water phase acidity (acetic acid of 1.5 to 2.5% or higher) can contribute to lethality, but there is a lack...
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A growing body of research on calcifying marine invertebrates suggests that ocean acidification will have deleterious effects on development and various physiological processes in these organisms. In laboratory experiments designed to mimic seawater chemistry in future oceans, we examined the effect of pH reduction, driven by the carbon dioxide (CO2) acidification of seawater, on larvae of the ...
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تاریخ انتشار 2014