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Full-Text Articles in Food Science
Effect Of Storage Temperatures And Home Refrigeration Systems On The Shelf Life Of Frozen Desserts, Natalie Sinclair
Effect Of Storage Temperatures And Home Refrigeration Systems On The Shelf Life Of Frozen Desserts, Natalie Sinclair
All Theses
The effect of storage temperature over 12 weeks was studied using dairy and non-dairy frozen desserts. Research was conducted to determine if higher freezer temperatures affect frozen dessert quality to reduce energy use associated with lower freezer temperatures. Samples were analyzed for ice crystal pore size using micrographs, grittiness by a trained sensory panel and weight loss during storage. Ice crystal size was determined using scanning electron microscopy and grittiness was measured on a 5-point ranking scale, with 1 being least gritty and 5 being most gritty. Weight loss was determined by measuring sample weights before and after the 12-week …
Effect Of Metal Ions And Temperature On Stability Of Thiamine Determined By Hplc, Jhong Huei Huang
Effect Of Metal Ions And Temperature On Stability Of Thiamine Determined By Hplc, Jhong Huei Huang
All Theses
Thiamine degradation occurs during storage and transportation for short and long periods due to the exposure to several factors, such as heat, oxidation-reduction reactions, and alkali. In this study, the effects of four metal ions (i.e., Cu+, Cu2+, Fe2+, and Fe3+) on thiamine stability in aqueous solutions at three temperatures (i.e., 25, 40, and 55°C) for the storage time of 7 days were discussed. Thiamine degradation was found to follow the first-order kinetic reaction, and the degradation rate could also be estimated. The factors in influencing thiamine stability included pH values, temperatures, …
Effect Of Temperature On Sensing Intensity Of Basic Tastes: Sweet, Salty And Sour, Keri Lipscomb
Effect Of Temperature On Sensing Intensity Of Basic Tastes: Sweet, Salty And Sour, Keri Lipscomb
All Theses
Twenty semi-trained subjects determined the effect of temperature on basic tastes sweet, salty and sour. The sensory evaluations were performed on each basic taste and on various combinations of the three tastes at serving temperatures 3, 23 and 60¡C. A single intensity level was used for all sensory evaluations and 3 replications of each panel were performed. Results from the panels provided some evidence of temperature affect, both when evaluated singularly and in combination.
The perceived intensity of some sweet and sour samples was affected by a change in temperature. Sensing intensity of the salty samples was not significantly affected …