National Changhua University of Education Institutional Repository : Item 987654321/13239
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题名: CONTAMINATED PROCESS WATER AND ACCUMULATED ENTHALPY IN SEMI-PRODUCT CAUSED SEVERE DETERIORATION OF READY-TO-EAT FLOUR MILO-FLAKES
作者: PENG, CHIUNG-HUEI;LIN, LI-YUN;Hsieh, Chiu-Lan;PENG, CHIUNG-CHI;PENG, ROBERT Y.
贡献者: 生物技術研究所
日期: 2011-10
上传时间: 2012-08-07T06:58:43Z
出版者: Wiley Periodicals, Inc.
摘要: Inappropriate cooling and heating treatments in food bioprocesses may cause immediate decay or a time-dependent spoilage during storage. We encountered frequently the deterioration problems during the hot sale season of the product commercially branded “Maternal Milk Substitute,” a wheat flour milo-flake product. The claimed products were always characterized with chocolate color, off-odor, high peroxide values, increased total ferric ion content in both the claimed product and the process water. In addition, an unusual enthalpy increase in the stored semi-product were observed. The synergistic effect of these parameters obviously would have exerted a very strong activating effect on the oxidative enzymes. In order to eliminate such an effect, we propose to recruit the treatment facilities of process water, and at the same time to install a built-in cooling system to reinforce the cooling efficiency for the stored semi-products.
關聯: Journal of Food Process Engineering, 34(5): 1682-1694
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