Results 11 to 20 of about 372 (166)
Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method [PDF]
Journal of Food Science and Technology, 2019 In order to prolong the shelf life of Chinese traditional dry-cured meat products, a pulsed ultraviolet light (PL-UV) irradiation method was adopted to treat meat products according to the following parameters: pulse energy of 8 J, 300 pulses, and an effective exposure distance of 10 cm; the UV light irradiation power of 6 W, an effective exposure ...
Qiujin Zhu, Laping He, Na Liu
exaly +3 more sources
Shelf-life prediction of canned “nasi uduk” using accelerated shelf-life test (ASLT) - Arrhenius model [PDF]
AIP Conference Proceedings, 2017 “Nasi Uduk” is one of the Indonesian traditional food made from rice, steamed with coconut milk and seasoning. For optimizing shelf-life, canned “nasi uduk” for military and disaster-response ration, was packed using cylindrical cans of 72,63 × 53,04 mm (O × h) in size.
Asep Nurhikmat, Andrí Frediansyah
exaly +2 more sources
IOP Conference Series: Materials Science and Engineering, 2017 Gudeg is traditional food from Yogyakarta. It is consist of jackfruit, chicken, egg and coconut milk. Gudeg generally have a short shelf life. Canning or commercial sterilization is one way to extend the shelf life of gudeg. This aims of this research is to predict the shelf life of Andrawinaloka canned gudeg with Accelerated Shelf Life Test methods ...
A Susanto
exaly +2 more sources
Shelf life estimation of red dragon fruit jam using accelerated shelf life testing (ASLT) method
IOP Conference Series: Earth and Environmental Science, 2019 Abstract Red dragon fruit contains high antioxidants and it supposed to react as anti-free radicals and cancer. The aimed of this study was to determine the shelf life of red dragon fruit jam using the Arrhenius model based on Accelerated Shelf Life Test (ASLT).
null Zaidiyah +3 more
exaly +2 more sources
BIO Web of ConferencesReady-to-eat sardines (RTE) are ready-to-eat foods designed to satisfy the needs of people who don’t have time to cook. In order to maintain the quality of RTE products and have a longer shelf life, efforts should be made to maintain the quality of RTE products, one of which is the use of cold storage methods and packaging.
Nopiani Yanti +3 more
exaly +3 more sources
AcTion: Aceh Nutrition JournalPumpkin bars are practical functional food products; however, their distribution is often hampered by a lack of data on quality degradation kinetics in the tripos environment.
roziana roziana +3 more
doaj +2 more sources
Jurnal Teknologi Pertanian, 2023 Jamur tiram dapat dimanfaatkan dalam pengembangan produk abon. Abon, salah satu produk pangan kering, umumnya berbahan baku daging melalui proses perebusan dan penggorengan. Selama penyimpanan, abon jamur tiram mengalami penurunan mutu, seperti munculnya
Sudarminto Setyo Yuwono +2 more
doaj +1 more source
Jurnal Ilmiah Perikanan dan Kelautan, 2020 Highlight • aw on smoked tandipang fish analyzed. • Peroxide value on smoked tandipang fish analyzed. • TPC on smoked tandipang fish analyzed. • The shelf life of liquid smoked tandipangfish stored at 27o C was obtained the value of t = 23.2 in units of ...
Dyah Ayu Rakhmayeni +2 more
doaj +1 more source
Journal of Chemistry, Volume 2022, Issue 1, 2022., 2022 The important quality of green tea is freshness, but high temperature, light, oxygen, and humidity during storage may reduce the freshness of green tea. Thus, this study investigated the freshness loss of green tea (FLGT) under an accelerated shelf‐life testing (ASLT) by sensory evaluation and acceptability test. The FLGTs of the samples stored at 20°C,
Mengxuan Xiao +7 more
wiley +1 more source