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Influence Of Storage Duration, Temperature, And Oxygen On Quality Of Stored Dehydrated Foods, Omima Ali Darag
Influence Of Storage Duration, Temperature, And Oxygen On Quality Of Stored Dehydrated Foods, Omima Ali Darag
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
This study was undertaken to determine the effect of oxygen absorber packets (OAP) (AGELESS Z.300 E) in improving the shelf-life of selected dried food products, including dried potato pearls, dried sliced apple, dried carrot, white rice, nonfat dry milk, all purpose flour, rolled oats, and wheat. Items were stored at four different temperatures (-20, 10, 21, and 29.5°C) over a period of 24 months with observations at 6-month intervals. Hunter colorimeter, thiobarbituric acid reactive substance (TBARS) germination rate, gluten weight, and volume were parameters used as quality indicators of various dried foods.
Statistical analysis indicated a significant time and temperature …
Influence Of Temperature And Rate Of Heat Penetration On Some Factors In Charcoal Broiled Porterhouse Steak And Ground Beef, Geraldine Irvine
Influence Of Temperature And Rate Of Heat Penetration On Some Factors In Charcoal Broiled Porterhouse Steak And Ground Beef, Geraldine Irvine
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Charcoal broiling is becoming an increasingly popular method for cooking meat. Little scientific work has been done in this area. Information presently available on charcoal broiling consists of broad generalizations which have developed from trial and error testing. With the current interest in charcoal broiling, there is a need for more factual, scientific information as to the proper procedure.
Cooking method affects palatability and nutritive value of meat. Chemical and physical changes occur during the cooking process and the reactions which take place are not fully known or understood. Each cooking method has a specific effect upon meat due to …
The Effects Of Salt Content And Temperature On Eye Formation In Swiss Cheese, Kenneth B. Creer
The Effects Of Salt Content And Temperature On Eye Formation In Swiss Cheese, Kenneth B. Creer
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The size, shape, and handling of the large swiss cheese wheels have given rise to problems of labor, marketing, and waste in cutting. At the present time, there is a trend to produce a smaller swiss cheese which will enable the manufacturer and marketing agencies to overcome the difficulties in handling the large wheels.