搜索结果: 1-15 共查到“食品包装与储藏 quality”相关记录24条 . 查询时间(0.389 秒)
Effect of Frozen Storage and Packing Type on Khalas and Sukkary Dates Quality
Frozen Storage Packing Type
<
2016/6/2
The effects of frozen storage time and packing type on physical and chemical quality of dates were assessed. Collected Sukkary and Khalas dates grown in Saudi Arabia, were subjected to storage at -18°...
Effect of postharvest storage temperatures on the quality parameters of pistachio nuts
oxidative parameters pistachio oil triacylglycerols profile
<
2014/2/24
Pistachios from Italy and Turkey were stored at different temperatures (10, 20, and 30°C) and the moisture of the pistachios, the free fatty acids (FFA) content, the peroxide value, and triacylglycero...
Blending of Oils-Does it Improve the Quality and Storage Stability, an Experimental Approach on Soyabean and Palmolein Based Blends
Blending of Oils-Does the Quality Storage Stability Experimental Approach Soyabean Palmolein Based Blends
<
2010/11/8
The present study of nutritional evaluation of two different oil blends were investigated using sesame oil as control. The blends selected were soyabean and palmolein with sesame in the ratios of 80:2...
Effect of Polypropylene Film Packaging and Storage Temperature on Chemical Components and Quality Stability of Welsh Onion
welsh onion modified atmosphere packaging temperature
<
2009/7/7
Chemical components and quality of Welsh onion (Allium fistulosum L.) wrapped roughly or completely heat-sealed with orientated polypropylene (OPP) film were investigated during storage at 5 and 20°C....
Effect of Storage on Quality Characteristics of Commercial Gracilaria Agars
Gracilaria storage temperature agar
<
2009/7/7
The yield and the physical, chemical and rheological properties of agars extracted from six commercial Gracilaria from different localities around the world, and one species of Gracilariopsis lemaneif...
Changes in Commercial Quality of ‘Rong-Rien’ Rambutan in Modified Atmosphere Packaging
rambutan modified atmosphere polyethylene bag
<
2009/6/17
Modified atmosphere conditions which would prolong the storage life of ‘Rong-Rien’ rambutan (Nephilium lappaceum) was investigated. Rambutans were packed in 0.04 mm low-density polyethylene (LDPE) bag...
Effect of Super-chilling Storage on Maintenance of Quality and Freshness of Swordtip Squid Loligo Edulis
squid super-chilling refrigeration
<
2009/6/10
The quality of squid deteriorates very rapidly after catch. To maintain the quality of squid for a longer period, we carried out super-chilling storage. Live swordtip squids Loligo edulis were killed ...
Change of Meat Quality in Tiger Puffer During Frozen Storage
tiger puffer yellowtail freezing
<
2009/6/10
Quality of frozen tiger puffer meat was evaluated in a comparative study with frozen yellowtail. After being frozen by air blast freezing, the fish samples were stored at -50°C for 1-6 months. Two dif...
Effect of Polypropylene and Polyvinyl Chloride Plastic Film Packaging Materials on the Quality of 'Yalova Charleston' Pepper (Capsicum annuum L.) during Storage
Capsicum annuum modified atmosphere postharvest cold storage
<
2009/5/8
The long pepper (Capsicum annuum L. cv. 'Yalova Charleston') was stored in plastic film with various oxygen (O2) and carbon dioxide (CO2) permeabilities consisting of 7±1°C temperature and 90±5% relat...
Quality of Cow's and Goat's Fermented Bifido Milk during Storage
goat's milk bifidobacteria fermentation
<
2009/3/20
The fermented bifido milk, with and without supplements (skim milk powder and whey protein concentrate powder) from commercially available goat's and cow's long-life milk was produced. In goat's milk ...
Influence of Olive Fruit Storage in Bags on Oil Quality and Composition of Volatile Compounds
fruit storage olive oil volatile components
<
2009/3/20
The composition of olive oil volatile components depends on genetic factors, ripening grade of the fruit, fruit storage and processing conditions. Storage of olives in reticular or plastic bags is sti...
Sensory Quality of Standard and Light Mayonnaise during Storage
mayonnaise storage deterioration
<
2009/3/20
The effects of ingredients on the quality and stability of two kinds of mayonnaise after it has been stored in a refrigerator (5-8 °C) and at room temperature (20-25 °C) were examined in this research...
Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads
broccoli hot water immersion quality storage
<
2009/3/18
Freshly harvested broccoli heads were immersed for 0, 1, 4 or 8 min into hot water at 45 °C, and then were hydrocooled rapidly for 10 min at 10 °C. Following these treatments, the broccoli were air-dr...
Effects of Washing Solution and LDPE Package on the Quality Changes of Brined Chinese Cabbages at Different Storage Temperatures
brined Chinese cabbage calcium hypochlorite electrolyzed acid-water
<
2010/2/3
The quality of brined Chinese cabbage after washing (tap water, 100 ppm of calcium hypochlorite, or electrolyzed acid water) followed by package (40 μm or 100 μm LDPE), was investigated at 20, 10, 5, ...
Quality and Storage Stability of Low Acid Goat Meat Pickle
Goat meat pickle low acid quality storage stability
<
2008/11/13
The objective of this study was to prepare highly acceptable and long shelf-life low acid goat meat pickle and its quality evaluation and storage stability at 32±0.5°C. Low acid goat meat pickle was p...