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Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese
texture sensory characteristics ewe’s milk cheese storage vacuum packaging
2016/12/9
The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe’s milk cheese was studied. Chemical and microbiologic...
Low-pressure treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine
food protection ood safety red flour beetle granary weevil non chemical control temperature influence vacuum packing food
2014/2/24
Since recently, the food industry has been faced with serious problems regarding pest-infested food commodities and deregistration of many chemical biocides by the EU Biocide Directive. These conditio...
Influence of Postharvest Vacuum Infiltration with Calcium on Chilling Injury, Firmness and Quality of Lisbon Lemon Fruit
Chilling injury quality parameters postharvest treatments CaCl2 Lisbon lemon
2008/11/1
The aim of present study to determine the effect of postharvest vacuum infiltration with CaCl2 on Chilling injury, firmness and quality of Lisbon lemons [Citrus limon (L.) Burm.] at the yellow-green s...
Quality and Shelf-Life of Smoked Chevon Sausages Packed under Vacuum and Stored at 4±1°C
Goat meat smoked sausages shelf-life quality refrigeration
2008/11/1
Smoked chevon sausage was prepared using four-year-old Barbari bucks to study their shelf-life under refrigeration. Smoked sausages were packed in HDPE bags under vacuum (VP) and aerobically (AP). Pac...
Comparison of the Thermodynamically Analysis of Vacuum Cooling Method with the Experimental Model
Vacuum cooling thermodynamic analysis lettuce weight loss precooling food
2008/11/1
In this study, results of thermodynamically analysis were tested and compared, implementing the vacuum cooling of lettuce. According to the findings of the trial and results of the thermodynamically a...