توجه: محتویات این صفحه به صورت خودکار پردازش شده و مقاله‌های نویسندگانی با تشابه اسمی، همگی در بخش یکسان نمایش داده می‌شوند.
۱Influence of different edible coatings on the banana ripening
اطلاعات انتشار: ششمین کنگره بین المللی مهندسی شیمی، سال
تعداد صفحات: ۴
Edible coatings are thin layers of edible material applied to the fruits surface in addition to or as a replacement for natural protective waxy coatings and provide a barrier to moisture, oxygen and solute movement for the fruits. Green mature banana was coated using three different edible coating systems containing of sodium caseinate – sorbitol, methylcellulose – glycerol, and pectin – sorbitol – bees wax. The effects of main edible components, sodium caseinate (2, 4 and 6% w\w), methylcellulose (2, 3.5 and 5% w\w) and pectin (1, 2.5 and 4% w\w) contents on the weight loss, firmness, total colour difference and total soluble solids content of coated bananas were evaluated when the control sample was completely ripened (10 days after coating) at 26 2 °C and 40–50 % relative humidity. Results showed that coated banana using high concentration of methylcellulose (5% w\w) and moderate concentration of sodium caseinate (4% w\w) had the least weight loss 7.44% and 7.93%, respectively. However, the edible coating based on the moderate concentration of sodium caseinate had the best effects on the firmness, total colour difference and total soluble solids content of coated banana (18.98 N, 12.14 and 5.15° Brix). This study showed that combination of sodium caseinate (4%w\w) and sorbitol (1.5% w\w) significantly (P< 0.05) delayed the ripening of coated banana as compared to control and coated banana based on methylcellulose and pectin.<\div>

۲Feasibility of high–intensity ultrasonic blanching combined with heating for peroxidase inactivation of seedless guava (Psidium guajava L.)
اطلاعات انتشار: هجدهمین کنگره ملی علوم و صنایع غذایی، سال
تعداد صفحات: ۶
Enzyme inactivation of seedless guava was performed by using conventional and high–intensity ultrasonic blanching. The conventional blanching was performed by application of hot water in the temperaturerange of 80–95 °C and time needed for peroxidase inactivation was determined. pplicability of highintensityultrasonic blanching for inactivation of peroxidase enzyme was investigated in this study at the same range of the temperature. The application of high–intensity ultrasonic blanching processes promotedenzyme inactivation at a higher rate (P<0.05), when compared with the hot water blanching processes. These results allow the application of high–intensity ultrasonic blanching with shorter blanching times at this range of temperatures. Therefore, the ultrasonic treatments can be an alternative to the conventional hot water blanching processes that enable less severe thermal treatments and, improving the quality of theblanched product. The present findings will help to design the blanching conditions, with minimized physico–chemical and nutrient changes of final product<\div>
نمایش نتایج ۱ تا ۲ از میان ۲ نتیجه