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Search results for: SHELF LIFE EVALUATION
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Rapid Evaluation of Poultry Meat Shelf Life Using PTR-MS
PublicationThe use of proton transfer reaction mass spectrometry (PTR-MS) for freshness classification of chicken and turkey meat samples was investigated. A number of volatile organic compounds (VOCs) were selected based on the correlation (> 95%) of their concentration during storage at 4 °C over a period of 5 days with the results of the microbial analysis. In order to verify if the selected compounds are not sample-specific, a number...
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The influence of moderate pressure and subzero temperature on the shelf life of minced cod, salmon, pork and beef meat
PublicationThe effect of moderate pressure at subzero temperature on natural microflora of minced cod, salmony, pork and beef meat was studied. Pressure of 193 MPa at –20 °C caused reduction of total bacterial count in pork and beef meat by 1.1 and 0.6 log cycles, respectively, and by about 1.5 log cycles in fish meat. Under these conditions the psychrophilic and psychrotophic bacteria were below the detection limit (<10CFU/g of sample) in...
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The Effect of Mechanical Vibration during Transport under Model Conditions on the Shelf-Life, Quality and Physico-Chemical Parameters of Four Apple Cultivars
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Conversion of waste biomass into activated carbon and evaluation of environmental consequences using life cycle assessment
PublicationIn this article, activated carbon was produced from Lantana camara and olive trees by H3PO4 chemical activation. The prepared activated carbons were analyzed by characterizations such as scanning electron microscopy, energy-dispersive X-ray spectroscopy, Brunauer–Emmett–Teller, X-ray diffraction, thermogravimetric analysis, and Fourier transform infrared spectroscopy. H3PO4 is used as an activator agent to create an abundant pore...
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Comparative Study of Pavement Rehabilitation Using Hot in-Place Recycling and Hot-Mix Asphalt: Performance Evaluation, Pavement Life Prediction, and Life Cycle Cost Analysis
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Food Packaging and Shelf Life
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Novel ABTS-dot-blot method for the assessment of antioxidant properties of food packaging
PublicationThe new ABTS-dot-blot method for the direct determination of antioxidant activity of active packaging that is in contact with foodstuffs has been developed. The usefulness of the new method was verified with the use of agarose, pork gelatin, bacterial cellulose and cellulose-chitosan films with incorporated standard antioxidant – Trolox or plant phytochemicals derived from three types of berry juices (chokeberry, blue-berried honeysuckle,...
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Poultry meat freshness assessment based on the biogenic amines index
PublicationIn order to safeguard the well-being of the consumers, it is important to accurately determine the shelf life of poultry and poultry-based products. In this work, it was evaluated whether the measurement of the concentration of cadaverine, putrescine, histamine and tyramine can be used to assess the shelf-life of poultry meat stored in the different types of the containers. Based on the results it can be concluded that the collective...
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Poultry meat freshness evaluation using electronic nose technology and ultra-fast gas chromatography
PublicationTo ensure that chicken meat products are safe to consume, it is important to be able to reliably determine its shelf-life. To assess the applicability of ultra-fast gas chromatography and electronic nose technology in evaluation of poultry, an analysis of the headspace of ground chicken meat samples refrigerated over a period of 7 days was performed. Chemometric techniques were used to mine additional information from a multiparametric...
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Electronic noses: Powerful tools in meat quality assessment
PublicationMain factors that are considered by consumers when choosing meat products are colour and aroma, of which the latter is a more reliable indicator of quality. However, a simple sensory evaluation of hedonistic qualities is often not sufficient to determine whether protein is past its shelf life, and consumption of spoiled meat can lead to serious health hazards. Some volatile compounds can be used as spoilage indicators, and so a...
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Comparison of selected off-the-shelf solutions for emotion recognition based on facial expressions
PublicationThe paper concerns accuracy of emotion recognition from facial expressions. As there are a couple of ready off-the-shelf solutions available in the market today, this study aims at practical evaluation of selected solutions in order to provide some insight into what potential buyers might expect. Two solutions were compared: FaceReader by Noldus and Xpress Engine by QuantumLab. The performed evaluation revealed that the recognition...
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Effect of long-term cold storage on physicochemical attributes and bioactive components of kiwi fruit cultivars
PublicationVarious kiwi fruit cultivars, bred in Korea, were kept in cold storage for 8–24 weeks for possible increase of their quality. Firmness significantly decreased at initial time in all cultivars.The rate of softeningwas the slowest in “Hayward”, followed by “Hort16A”, “Haenam”, “Daheung”, “Bidan”, “Hwamei”, and “SKK 12”. Sensory value increased with decreasing of firmness. Soluble solids content increased with storage time while acidity gradually...
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Principles of smoking
PublicationTreatment of a large variety of foods with wood smoke has been practiced for centuries—predominantlymeats, poultry, and fish, but also scallops, cheeses, prunes, paprika, and themalt used to produce whiskey and some sorts of beer.The process usually includes salting and partial drying; it may also be coupled with heating. The aim is to increase the shelf life of the products, prevent food poisoning, and add a desirable smoky flavor....
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Health monitoring services based on off-the-shelf mobile devices
PublicationDevelopment of health monitoring systems usually involves usage of dedicated devices with provided guarantees in terms of their reliability. Those devices raise the cost of the whole system, because of which such platforms are limited only to specific areas and constrained number of users. Usage of off-the- shelf devices could lower the cost and bring those systems to the masses. The paper covers possible uses of common off-the-shelf...
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Romanika Okraszewska dr inż. arch.
PeopleRomanika Okraszewska, Ph.D., Eng. Arch., is an Assistant Professor at the Faculty of Civil and Environmental Engineering of Gdańsk University of Technology (GUT). Graduated from the mathematical and informatical class at the National Education Commission High School in Gdańsk. Graduated from two faculties of Gdańsk University of Technology, Architecture and Urban Planning (2002) and Management and Economics (2004). Participant...
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Mikrofiltrowany koncentrat soku brzozowego jako innowacyjny, trwały środek spożywczy o wysokiej wartości odżywczej
PublicationIntroduction. The forest environment becomes an increasingly popular place of obtaining raw materials, and one of the most promising product is birch sap. The market for bottled birch sap in Poland is monotonous, relying exclusively on pasteurized, acidified and sweetened drinks. A chance to change this situation is to develop a birch sap concentrate obtained by reverse osmosis. It has a sweet taste desired by consumers and particularly...
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Technologie wytwarzania żywności funkcjonalnej. Metodyki badania jej składu. Kierunki rozwojowe- cz. I
PublicationObserwuje się rozwój technologii produkcji żywności w kierunku wzmocnienia funkcji jej składników, które wspomagają system odpornościowy, przyczyniają się do zapobiegania rozwoju chorób sercowo-naczyniowych czy dolegliwości żołądkowych. Można stwierdzić, że nastąpił coraz bardziej zauważalny postęp w dziedzinie nanotechnologii, której metody są przydatne w procesach produkcji żywności bezpiecznej, o dłuższym terminie przydatności...
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A commercial of the shelf components for a unmanned air vehicle photogrammetry
PublicationA photogrammetry from a unmanned aerial vehicle (UAV) can be understood as a new measurement tool. Is introduces a low-cost alternatives for a traditional aerial photogrammetry. A commercial off-the-shelf products (COTS), that are commercially available for a costumers, are the standard manufactures products, not custom. COTS products are available in the commercial market and can be bought and used under government contract. That...
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Smoking: Traditional
PublicationSmoking, drying, and salting belong to the oldest methods of food preservation. Meat hung by the fire was preserved by a combination of drying and smoking. Often the raw material was first pickled in brine. In different regions of the world various procedures have been developed, best suited for treating meats and fish for specific purposes. Smoking extended the shelf life and imparted very desirable, new sensory properties to...
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Real-Time Monnitoring of Vegetable Oils' Thermal Degradation Using Proton Transfer Reaction Mass Spectrometry
PublicationThe volatile aldehydes, which are generated during frying, can be harmful to human health, therefore the concentration of these compounds in frying fumes should be monitored. In addition, aldehydes are markers of oils’ quality, and so it is possible to determine shelf-life or suitability for frying of these oils. Commonly, in order to determine aldehydes concentration gas chromatography is performed, however it does not allow for...