Author: Ting-Feng Michael LiuPublisher:
ISBN:
Category : Canned beans
Languages : en
Pages : 122
Book Description
The Effects of Blanch Temperature, Processing Temperature and Time, Salt Concentration, and Can Type on Quality and Internal Can Corrosion in Canned Green Beans
Author: Ting-Feng Michael LiuPublisher:
ISBN:
Category : Canned beans
Languages : en
Pages : 122
Book Description
Effects of Temperature and Holding Time During Pre-blanch on PH, Pectic Substances and Quality Characteristics of Canned Green Beans
Author: Magloire C. BoniPublisher:
ISBN:
Category : Canned beans
Languages : en
Pages : 250
Book Description
Physical, chemical and sensory attributes were examined on canned green beans (Oregon 1604) of sieve sizes 3 & 4 and 5 & 6 after one and three months of storage at room temperature (RT). The green beans subjected to different pre-blanch conditions in water (T1t1: 160°F - 30 min.; T1t2: 160°F - 90 min.; T2t1: 200°F - 30 min.; T2t2: 200°F - 90 min.) were blanched in a steam exhaust line for 2 min. and 50 sec. at 208-210°F to inactivate the enzymes still active. The control (T3: direct blanch) was significantly different from the others. Heat treatment prior to blanching and the other variables (sieve size and storage) had highly significant effects on all quality attributes of canned green beans. The pH was significantly lowered by pre-blanch and by canned storage. This decrease was considerably faster for sieve 5 & 6 than for sieve 3 & 4. The lowest pH value was obtained for T1t2 and corresponded to the most firm and most green canned green beans. The effects of increasing sieve size, temperature and time of pre-blanch were significant (P [less than or equal to] 0.01) on slough. The decrease of sloughing during storage was not found to be significant. The resistance to compression and shear was significantly increased by the lower temperature of pre-blanch (160°F), which activated pectin methylesterase (PME), and also by a longer canned storage time (3 months). Larger green bean sieve size and increasing temperatures, lowered the resistance to compression and shear which was negatively correlated with pH and slough. EDTA-soluble pectins (EDTA-SP) which were significantly higher with lower temperature of pre-blanch and in smaller sieve size were not affected by storage at RT. EDTA-SP, highly positively correlated to resistance to compression and shear, showed a negative relationship with pH and slough. However, water-soluble pectin (WSP) increased with larger sieve size, longer storage and higher temperature, and declined when time of pre-blanch increased. Sensory attributes for texture, appearance, color and flavor had a high degree of correlation with chemical and physical parameters. The judges were more able to distinguish changes introduced by pre-blanch treatments than those related to different stages of storage or different sieve sizes. There was a loss of green color and an increase of yellow and brown color associated with heat treatments. While treatment T1t2 (160°F-90 min.) had the highest retention of green color, the control (T3) displayed the highest loss. Also, firmness and brine clarity of the canned green beans were improved with pre-blanch at the lower temperature (160°F).
Oxygen Determination in Canned Foods Processed Using Mechanical Vacuum and Flame Sterilization
Author: Charles Lee HamblinA study of the quality of home-canned green beans as affected by precook methods, types of containers, and storage place
Author: Beulah Fay HattoxPublisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 236
Book Description
Understanding the Effects of High-pressure, High-temperature Processing on the Key Quality Parameters of Green Beans (Phaseolus Vulgaris) with a View to Assessing the Potential Quality Benefits of the Approach Relative to Conventional Thermal Processing
Author: Craig Edward LeadleyPublisher:
ISBN:
Category :
Languages : en
Pages : 280
Book Description
Color Improvement in Canned Green Beans Through the Use of Various Blanching and Packing Solutions
Author: Tony V. JohnstonPublisher:
ISBN:
Category : Canned beans
Languages : en
Pages : 144
Book Description
Quality Control Standards for Cooked Frozen Green Beans Held Heated for Varying Holding Times
Author: Anna Mae BrennerThe Effects of Pre-processing Belly Temperature, Pumping Pressure and Salt Concentration of the Brine on Bacon Yields and Quality
Author: Robert Paul NusbaumMicrobiology Laboratory Guidebook
Author: United States. Food Safety and Inspection Service. Microbiology DivisionPublisher:
ISBN:
Category : Agricultural microbiology
Languages : en
Pages : 634
Book Description
Food Processing Technology
Author: P.J. FellowsPublisher: Elsevier
ISBN: 1845696344
Category : Technology & Engineering
Languages : en
Pages : 932
Book Description
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics