Showing 3 results for Storage.
S. Cheraghi Dehdezi, Sh. Dokhani, M. Shahedi,
Volume 7, Issue 3 (10-2003)
Abstract
Canning of sausage is one of the methods to extend the shelf life of sausage with lower percentage of additives such as nitrite. This method reduces transport and storgae costs, too. The present stduy was carried out in two stages. The first stage consists of preparing sausages with four different formulations in Isfahan Senobar Factory and producing canned sausage. In the second stage, physicochemical and organoleptic experiments were carried out. Canned (214409) and bottled (No. 10-67) sausages were produced and sterilized in autoclave (absolute pressure=2 atm) to give F value = 4 min. Cans and jars were filled with skinless sausage of 22 calibre and brine (2% and 25oC) at a sausage/brine ratio of 1:1. Chemical composition such as moisture, fat and protein were measured according to the standard and AOAC methods. Physical experimets including measurement of texture shear strength were performed in sausage and canned sausage over the 3-month storage period. Factorial experiments in completely randomized design was used to investigate and analyze statistical data in this study. The Duncan’s multiple range test was used to compare data averages. Moisture content increased and sausgae texture shear strength decreased in all formulations as a result of sterilization. Moisture content increased in four canned sausage formulations while protein and fat decreased (by the end of the second month of storage). Also, sausage texture shear strength was observed at this time to decrease. In organoleptic evaluations, four canned sausage formulations were not significantly different in flavor, texture, and color (P<0.01).
M Mirzaee, S Ruy, Gh Ghazavi, C Bogner,
Volume 12, Issue 46 (1-2009)
Abstract
At present, soil surface characteristics (SSC) are recognised as key parameters controlling infiltration rates, runoff generation and erosion. Microtopography of surface among SSC is the main one. The work presented in this paper is based on a set of digital elevation models (DEMs) supplied by two different methods: Laser roughness-meter and photogrammetry method. We used two maquettes. The used maquettes correspond to varying roughness (rough and soft roughness). These methods were compared using different statistical parameters of SSC such as heights and slopes histograms. In addition, we studied estimation of Random Roughness (RR) coefficient and Maximum Depression Storage (MDS). RR is considered as an indicator of microtopography and it is one of the main parameters influencing erosion and runoff-infiltration processes. The obtained RR by photogrammetry method showed, on average, 10 percent difference from laser method for soft maquette and 5 percent for the rough maquette. The range of this difference for the MDS varies from 2 to 34 percent, i.e., maximum 0.17 millimetres. In this study, photogrammetric method gives the DEMs with a lower slope for the rough maquette (on average 40.5 versus 46 for the laser method) and higher slope for the soft maquette (about 23.5 versus 20.7 for the laser method). The results showed the DEMs provided by photogrammetric method is able to perform accurate estimation for RR and provides good estimation for the MDS. Therefore, it can be useful in erosion and hydraulic studies.
N Vahedi, M Mazaheri Tehrani, F Shahidi,
Volume 13, Issue 48 (7-2009)
Abstract
In this study, the effect of “Osmodehydrofrozen” fruit addition on sensory, physical, chemical and microbiological properties of concentrated yoghurt and its quality during storage was evaluated. This research was done in two stages. At the first stage, fruit percentage, type and addition time (before and after fermentation) was determined. The results indicated yoghurts containing 10% apple or 13% strawberry, which was added before fermentation had a better quality. Because of high osmotic activity of apple, the synersis was lower in apple yoghurt in comparison with strawberry yoghurt. According to osmotic activity of both fruits, the synersis value was much lower than that of fruit yoghurts, which contained untreated fruits. Taste value was higher in strawberry yoghurt and texture and mouth feel values were higher at low percentages of fruit. The results of the second stage (quality evaluation during storage) indicated that storage had a significant effect on pH, acidity, synersis, taste and texture (P<0.05). In samples which contained apple, coli forms disappeared after 7 days of storage. In samples that contained strawberry, coli forms disappeared after 7 days of storage.
