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Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat
Aging Marination Duck Breast Protein Solubility
2016/11/10
We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was mari...
Quality of Meat (Longissimus dorsi) from Male Fallow Deer (Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere Conditions
Wild Fallow Deer Vacuum Modified Atmosphere Storage Time Meat Quality
2016/12/28
This study evaluated the effect of vacuum and modified atmosphere (40% CO2+60% N2, MA) packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat fro...
Vacuum level for opening the teat sphincter and the change in the teat end wall thickness in response to the machine milking of indigenous Greek goats
goat machine milking vacuum level teat thickness teat sphincter
2015/6/5
The aim of this paper was to study some of the teat characteristics involved in the milking ability of indigenous Greek goats such as the vacuum level of the milking machine that is required for the o...
Airborne noise, structure-borne sound (vibration) and vacuum stability of milking systems
milking stress milking machine
2015/6/5
Problems with milking and udder health can be attributed to the following causes: (1) sound intensity level (noise) > 65 dB in the milking area, (2) transmission of oscillation (vibration) > 0.3 m/s2 ...
Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold Storage
Low-grade Beef Modified Atmosphere Packaging Aging Meat Quality
2016/5/16
Many studies have been carried out with respect to packaging methods and temperature conditions of beef. However, the effects of packaging methods and temperature conditions on the quality characteris...
真空预冷处理对青花菜贮藏期间生理活性的影响（Effect of Vacuum Pre-cooling on Physiological Activities of Broccoli during Storage）
青花菜 真空预冷 生理活性
2009/11/3
将真空预冷技术应用于冷藏保鲜青花菜的预处理中，研究了真空预冷处理对青花菜在5℃贮藏期间生理活性的影响。结果表明：与不进行预冷处理样品相比，真空预冷抑制了青花菜的呼吸速率、乙烯释放量，其中失重率减少了2.18%；改善了青花菜的感官品质，减少了叶绿素和维生素C的损失，并通过调节抗氧化酶的活性起到了延缓青花菜衰老的作用。
基于生物质真空热解液化技术的生物油制备（Biomass Vacuum Pyrolysis Liquefaction System for Bio-oil）
生物质能 生物油 真空热解
2009/5/22
以杉木屑、玉米秸秆和稻壳等7种生物质为原料，在自行研制的真空热解装置上进行生物质真空热解制取生物油的实验研究。7种生物质的生物油产率均大于55%，杉木屑的生物油产率达67%以上。生物油成分分析结果表明，生物油是一种含氧量较高的有机混合物，7种生物油所含化合物类型相似，但具体化学组分及其相对含量有所差别。杉木屑生物油中苯酚及其衍生物的含量较高，达72.81%，仅杉木屑生物油中含有丁香酚，丁香酚的相对...
荔枝在不同红外辐射源下真空干燥优化试验（Optimization Test of Litchi Vacuum Drying under Different Infrared Radiation Sources）
荔枝 红外辐射源 真空
2009/5/22
通过不同红外辐射源真空干燥荔枝试验以及干燥工艺品质试验，表明果肉与辐射源光谱匹配显著影响干燥速率，真空度、辐射热流密度的匹配影响干燥速率及干燥品质；采用辐射源SZ、辐射距离120mm、加热/缓苏时间15min/15min、真空度0.02MPa的干燥工艺，干燥速率与干果品质综合评价最优。
Preservation of mushroom in storage after vacuum cooling treatment
mushroom vacuum cooling storage conditions
2008/11/13
Vacuum cooling has been used as a rapid cooling method for mushrooms. In the current study, experiments were carried out to evaluate the effect of different storage conditions on weight loss, respirat...
CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUM-PACKED TURKISH KASHAR
Kashar cheese lipolysis and proteolysis
2010/12/3
The vacuum-packed Turkish Kashar cheese ripening was evaluated in the medium and internal zones of cheese throughout a 90 day storage period. The parameters analyzed were; lipolysis level, water solub...
Quality and Shelf-life of Vacuum and Aerobic Packed Chevon Patties under Refrigeration
Chevon Patties Vacuum Packaging Quality and Shelf-life
2016/4/15
Patties were prepared using Barbari male goats meat (age about 4 yrs) and packed in HDPE under vacuum (VP) and aerobically (AP). Packed patties were stored at 4 1 C and evaluated for physico-chemical,...