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    Wyświetlanie 1-14 z 14
    Tytuł:
    Effect of coating treatments on the extension of the shelf-life of minimally processed cucumber
    Autorzy:
    Zhang, M.
    Xiao, G.
    Luo, G.
    Peng, J.
    Salokhe, V.M.
    Powiązania:
    https://bibliotekanauki.pl/articles/26557.pdf
    Data publikacji:
    2004
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    ozone
    preservation
    food technology
    coating
    cucumber
    vegetable
    minimally processed cucumber
    Źródło:
    International Agrophysics; 2004, 18, 1
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effects of different shelf storage conditions of chicory on the colour change using digital image processing
    Autorzy:
    Zhang, M.
    De Baerdemaeker, J.
    De Busscher, R.
    Schrevens, E.
    Powiązania:
    https://bibliotekanauki.pl/articles/26058.pdf
    Data publikacji:
    1996
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    chicory
    colour change
    head
    Cichorium intybus
    leaf
    storage condition
    shelf storage
    Źródło:
    International Agrophysics; 1996, 10, 1
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effects of heating on thermal denaturation of several green vegetables suitable for dehydration
    Autorzy:
    Zhang, M.
    Li, C.L.
    Ding, X.L.
    Powiązania:
    https://bibliotekanauki.pl/articles/25723.pdf
    Data publikacji:
    2001
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    differential scanning calorimetry
    dehydration
    heating
    thermal analysis
    thermal denaturation
    vegetable
    green vegetable
    Źródło:
    International Agrophysics; 2001, 15, 3
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effects of modified atmosphere package on preservation of strawberries
    Autorzy:
    Zhang, M.
    Xiao, G.
    Peng, J.
    Salokhe, V.M.
    Powiązania:
    https://bibliotekanauki.pl/articles/24844.pdf
    Data publikacji:
    2003
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    Fragaria x ananassa
    storage test
    weight loss
    preservation
    modified atmosphere packaging
    strawberry
    gas composition
    dynamic change
    package
    fruit
    respiration
    Źródło:
    International Agrophysics; 2003, 17, 3
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of modified atmosphere packaging on the preservation of strawberry and the extension of its shelf-life
    Autorzy:
    Xiao, G.
    Zhang, M.
    Luo, G.
    Peng, J.
    Salokhe, V.M.
    Guo, J.
    Powiązania:
    https://bibliotekanauki.pl/articles/25347.pdf
    Data publikacji:
    2004
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    Fragaria x ananassa
    ozone
    preservation
    modified atmosphere packaging
    strawberry
    edible film
    packaging
    storage
    Źródło:
    International Agrophysics; 2004, 18, 2
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of water activity and glass transition on critical preservation conditions of dried squids
    Autorzy:
    Ren, A.-Q.
    Zhang, M.
    Mujumdar, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/25846.pdf
    Data publikacji:
    2011
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    critical preservation condition
    dried squid
    glass transition
    glass transition temperature
    physical parameter
    preservation
    sorption isotherm
    squid
    water activity
    Źródło:
    International Agrophysics; 2011, 25, 3
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Mixed noble gas effect on cut green peppers
    Autorzy:
    Raymond, L.V.
    Zhang, M.
    Karangwa, E.
    Chesereka, M.J.
    Powiązania:
    https://bibliotekanauki.pl/articles/24958.pdf
    Data publikacji:
    2013
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Opis:
    Increasing attempts at using gas which leads to hydrate formation as a preservative tool in fresh-cut fruits and vegetables have been reported. In this study, changes in some physical and biochemical properties of fresh-cut green peppers under compressed noble gas treatments were examined. Mixed argonkrypton and argon treatments were performed before cold storage at 5°C for 15 days. Mass loss and cell membrane permeability were found to be the lowest in mixed argon-krypton samples. Besides, a lowerCO2 concentration and vitamin C loss were detected in gastreated samples compared to untreated samples (control). While the total phenol degradation was moderately reduced, the effect of the treatment on polyphenoloxidase activity was better at the beginning of the storage period. The minimum changes in quality observed in cut peppers resulted from both mixed and gas treatment alone.
    Źródło:
    International Agrophysics; 2013, 27, 1
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of nano-silver coating on microbial control of microwave-freeze combined dried sea cucumber
    Autorzy:
    Li, X.
    Zhang, M.
    Duan, X.
    Mujumdar, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/25122.pdf
    Data publikacji:
    2011
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    nano-silver coating
    microbial control
    microwave-freeze drying
    sea cucumber
    echinoderm
    Stichopus japonicus
    Holothurioidea
    Źródło:
    International Agrophysics; 2011, 25, 2
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Extension of mushroom shelf-life by ultrasound treatment combined with high pressure argon
    Autorzy:
    Lagnika, C.
    Zhang, M.
    Nsor-Atindana, J.
    Tounkara, F.
    Powiązania:
    https://bibliotekanauki.pl/articles/25801.pdf
    Data publikacji:
    2014
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    mushroom zob.tez cultivated mushroom
    ultrasound
    high pressure argon
    edible mushroom
    mushroom
    white mushroom zob.mushroom
    shelf life
    storage
    Opis:
    Effects of ultrasound, high pressure argon, and treatments comprising their combinations on physicochemical and microbiological characteristics of white mushrooms were studied during 9 days of storage at 4°C. High pressure argon treatments were relatively effective in retaining firmness and were found to maintain the cell integrity. White mushrooms firmness after 9 days of storage was increased from 2.79 N for untreated mushrooms up to 3.01, 3.24, 3.58 N for ultrasound, treatments comprising ultrasound and high pressure argon, high pressure argon, respectively. Similarly, the loss of water, ascorbic acid and total soluble solid in fresh mushroom was also greatly reduced by the high pressure argon treatment. The ultrasound treatment followed by treatments comprising ultrasound and high pressure argon and high pressure argon, respectively exhibited a pronounced effect on retarding browning and in delaying mesophilic and psychrotrophic bacteria, yeasts and moulds growth in white mushroom, compared to the control during 9 days of cold storage. Treatments comprising ultrasound and high pressure argon treatment delayed pseudomonas growth, implying that it could extend shelf life of white mushrooms to 9 days at 4°C.
    Źródło:
    International Agrophysics; 2014, 28, 1
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Prediction of moisture content uniformity using hyperspectral imaging technology during the drying of maize kernel
    Autorzy:
    Huang, M.
    Zhao, W.
    Wang, Q.
    Zhang, M.
    Zhu, Q.
    Powiązania:
    https://bibliotekanauki.pl/articles/24685.pdf
    Data publikacji:
    2015
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    prediction
    moisture content
    uniformity
    hyperspectral imaging
    drying
    maize kernel
    Opis:
    Moisture content uniformity is one of critical parameters to evaluate the quality of dried products and the drying technique. The potential of the hyperspectral imaging technique for evaluating the moisture content uniformity of maize kernels during the drying process was investigated. Predicting models were established using the partial least squares regression method. Two methods, using the prediction value of moisture content to calculate the uniformity (indirect) and predicting the moisture content uniformity directly, were investigated. Better prediction results were achieved using the direct method (with correlation coefficients RP = 0.848 and root-mean-square error of prediction RMSEP = 2.73) than the indirect method (RP = 0.521 and RMSEP = 10.96). The hyperspectral imaging technique showed significant potential in evaluating moisture content uniformity of maize kernels during the drying process.
    Źródło:
    International Agrophysics; 2015, 29, 1
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Synergetic effect of microwave blanching and modified atmosphere packaging using laser micro-perforated bags on the storage quality of carrot
    Autorzy:
    Ezeanaka, M.C.
    Zhang, M.
    Wang, Y.
    Powiązania:
    https://bibliotekanauki.pl/articles/2083077.pdf
    Data publikacji:
    2021
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    laser micro-perforated bag
    modified atmosphere
    packaging
    blanching
    carrot
    storage quality
    Opis:
    The present study was undertaken to determine the combined effffect of microwave blanching and micro-perforated modifified atmosphere packaging in maximizing shelf life on the basis of quality attributes which were evaluated during storage. The carrots were blanched in water using a microwave at 360 W and then stored in micro-perforated modifified atmosphere packaging. The results indicated that blanched carrots in micro-perforated modifified atmosphere packaging showed an improved storage quality. In particular, it was observed that the fifirmness of the pretreated samples in the micro-perforated package were signifificantly improved. The enzyme activity (peroxidase) initially increased and then decreased with longer storage times. There was also a greater reduction in water content in sample C8, probably due to a higher rate of evaporation through the perforations. Water mobility which comprises tightly bound water, loosely bound water, and immobilized water were observed in all samples, while the free water level was insignificant in pretreated micro-perforated samples. The free water, T24 peak was observed for the control sample which increased with increase in storage duration. Also, the effects of this preservation method on other quality parameters such as β-carotene, water activity, moisture content, and microbial load was limited. However, sample C8 was more effective in retaining quality. Overall, this study demonstrated that blanching carrot in micro-perforated MAP at C8 was the most useful technique in preserving the storage qualities of carrot.
    Źródło:
    International Agrophysics; 2021, 35, 2; 187-196
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effects of pretreated ozone and modified atmosphere packaging on the quality of fresh-cut green asparagus
    Autorzy:
    An, J.
    Zhang, M.
    Lu, Q.
    Powiązania:
    https://bibliotekanauki.pl/articles/25240.pdf
    Data publikacji:
    2006
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    fresh-cut green asparagus
    Asparagus officinalis
    ozone
    modified atmosphere packaging
    pretreatment
    lignifying
    packaging
    quality
    cell wall composition
    asparagus
    Źródło:
    International Agrophysics; 2006, 20, 2
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-14 z 14

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