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Influence of hand and machine proces...

Albuja Merizalde, Maria Lorena.

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Influence of hand and machine processing and preservatives on quality of minimally processed vegetables.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Influence of hand and machine processing and preservatives on quality of minimally processed vegetables./
作者:	Albuja Merizalde, Maria Lorena.
面頁冊數:	112 p.
附註:	Source: Masters Abstracts International, Volume: 42-05, page: 1591.
Contained By:	Masters Abstracts International42-05.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1418765
ISBN:	0496235389

Influence of hand and machine processing and preservatives on quality of minimally processed vegetables.
Albuja Merizalde, Maria Lorena.

Influence of hand and machine processing and preservatives on quality of minimally processed vegetables. - 112 p.

Source: Masters Abstracts International, Volume: 42-05, page: 1591.

Thesis (M.S.)--Mississippi State University, 2004.

The influence of hand and machine processing on the quality of eight fresh cut vegetables simulating a foodservice process (5 days at 15°C), as well as the effects of two combinations of browning inhibitors and antimicrobials on the quality of selected machine cut vegetables (12 days at 4°C) were evaluated. The two combinations of browning inhibitors and antimicrobials used for this study were: Fruit FreshRTM (1%) + citric acid (1%) + potassium sorbate (200ppm) and Fruit FreshRTM (1%) + citric acid (1%) + TsunamiRTM 200 (40ppm).

ISBN: 0496235389Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Influence of hand and machine processing and preservatives on quality of minimally processed vegetables.
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500 $a Major Professor: Juan L. Silva.
502 $a Thesis (M.S.)--Mississippi State University, 2004.
520 $a The influence of hand and machine processing on the quality of eight fresh cut vegetables simulating a foodservice process (5 days at 15°C), as well as the effects of two combinations of browning inhibitors and antimicrobials on the quality of selected machine cut vegetables (12 days at 4°C) were evaluated. The two combinations of browning inhibitors and antimicrobials used for this study were: Fruit FreshRTM (1%) + citric acid (1%) + potassium sorbate (200ppm) and Fruit FreshRTM (1%) + citric acid (1%) + TsunamiRTM 200 (40ppm).
520 $a Hand and machine processing effects on quality retention varied depending on the produce. In general, acceptable quality of hand and machine cut products was retained for three days in a foodservice process.
520 $a Application of both combinations of browning inhibitors and antimicrobials reduced initial aerobic plate counts in fresh cut produce. However, their effectiveness during storage seemed to be influenced by the type of produce. The initial yeast and mold counts of treated samples were only reduced by 0.5 log cfu/g in cauliflower. Both treatments had little influence on polyphenoloxidase activity and only the treatment containing potassium sorbate reduced peroxidase activity and browning in all fresh cut vegetables.
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