Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Life Sciences
Effects Of Processing And Packaging Modifications On The Quality And Shelf Life In Meats, Abdulla Khan
Effects Of Processing And Packaging Modifications On The Quality And Shelf Life In Meats, Abdulla Khan
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Shelf life of foods, mainly meat and meat products, is affected by its physical and chemical properties like color, pH, water holding capacity etc. In developed countries
food losses occur at production, retail and consumer levels with meat commodities accounting for 41% of the total loss in US during 2008. These losses are because of
spoilage due to inappropriate packaging, improper storage conditions, food wastage, and lack of consumer awareness. By focusing on shelf life and quality issues at the production level, we can overcome some of the major problems faced by the food manufacturers.
Active packaging is an innovative …
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 …