Innovative Technologies in Beverage Processing

Aguiló‐Aguayo, Ingrid; Plaza, Lucía

doi:10.1002/9781118929346

Cited by 9 publications

(1 citation statement)

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“…We use the analysis of the existing data for the identification of the most successful direction of the strategic development of the municipality "City district Podolsk" and we will predict the effect of the introduction of each of the directions by the means of formulas of the indicator of the efficiency and the coefficient of competitiveness [13]:…”

Section: Resultsmentioning

confidence: 99%

Innovative projects and programmes for the strategic development of the municipality

Semenova

2019

E3S Web Conf.

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The relevance of the matter is caused by the fact that the essence of strategic planning consists in the definition of the priority sphere of social-and-economic development of the city district taking into account the external environment factors and available resources. It is necessary to prove the organization of the chosen project or programme, including sources and mechanisms of resources attraction, applied technologies, technical means, etc. within strategic management. The main document in the sphere of complex social-and-economic development of the municipal unit is the strategic plan that allows formulating the perspective purposes of the development, choosing alternative options of the municipality, thereby attracting investments into the projects and programmes. The subject of the research is the “City district Podolsk”. Some problems of strategic planning of investment projects and programmes, which are necessary for the improvement of activity of the “city district Podolsk”, are studied. The objective of the research is to develop recommendations on the strategic planning of activity of the “City district Podolsk”. Calculations for three investment programmes are made for the identification of the most successful direction of strategic development of the “City district Podolsk” by the means of formulas of the indicator of efficiency and coefficient of competitiveness. The achieved results can be used for creation of the Draft of the strategic development plan for the “City district Podolsk” till 2022.

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Section: Resultsmentioning

confidence: 99%

Innovative projects and programmes for the strategic development of the municipality

Semenova

2019

E3S Web Conf.

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Effect of Ohmic Heating on Food Products: An In-Depth Review Approach Associated with Quality Attributes

Sain,

Minz,

John

et al. 2024

Journal of Food Processing and Preservation

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Nowadays, the market is full of lists of products produced by way of vivid processing, blended formulation, and other novel formulation practices. In a similar vein, ohmic heating (OH) has proven to be a successful replacement for traditional procedures. Although the microbial burden is substantially reduced, the aforementioned method also controls the sensory and functional qualities of meals. OH is regarded as a thermal treatment option that is less damaging to food constituents in comparison to traditional thermal methods. The said processing method retains vivid food constituents that are widely acknowledged under the significant nutritional and functional category, hence addressing healthy longevity. Furthermore, OH is the least severe category of thermal operation in competition with the most technologically advanced food processing operations. The current study emphasizes the crucial relevance of knowing the effects of OH on food ingredients, which will serve as a basis for optimizing this novel approach for a wide range of food products. The effects of OH on quality characteristics such as color, flavor, and texture are thoroughly investigated, offering vital insights into OH’s capacity to maintain and enhance the sensory aspects of food items. Furthermore, the study looks at the effect of OH on nutritional contents, emphasizing the need to strike a careful balance between ensuring microbiological safety and retaining the nutritional integrity of treated foods. This literature survey closely examines the impact of OH on microorganisms, enzymes, color, and rheological and textural attributes of food, along with the deterioration of diverse bioactive substances, including phenolics and carotenoids, as well as vitamins. Besides, the paper explains the effect of the inactivation mechanism of microorganisms. The findings serve as a platform for future research and development, as well as a road map for the effective deployment and commercialization of OH technology in a variety of food industries.

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The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups

Jakubczyk

Jaskulska

2021

Applied Sciences

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The aim of this study was to investigate selected physical and biochemical properties of four vegetable freeze-dried soups. The water content, water activity, pH, color parameters, antioxidant activity (EC50), total polyphenolic content of fresh tomato, pumpkin, beetroot, and cucumber, and freeze-dried soups were measured. Sensory analysis was applied to compare sensory attributes of fresh and rehydrated soups. The sorption isotherms of freeze-dried soups were obtained with the application of the static and dynamic vapor sorption (DVS) method. The application of the freeze-drying method enabled the obtaining of dry soups with a low water content of 2–3%. The drying caused a significant change of color of all soups. The redness of soups decreased after drying for the beetroot soups from +39.64 to +21.91. The lower chroma value of 25.98 and the highest total color change ΔE*ab = 36.74 were noted for freeze-dried beetroot soup. The antioxidation activity and total polyphenolic content were reduced after drying, especially for the cucumber and tomato soups. The Peleg model was selected to describe the sorption isotherms of dried soups. The sorption isotherm of freeze-dried cucumber and beetroot soups had a sigmoidal shape of type II. The shape of the moisture sorption isotherm for freeze-dried tomato and pumpkin soups corresponded more with type III isotherms. The DVS method can be used to characterize the moisture sorption isotherms of freeze-dried products.

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Innovative Technologies in Beverage Processing

Cited by 9 publications

References 0 publications

Innovative projects and programmes for the strategic development of the municipality

Innovative projects and programmes for the strategic development of the municipality

Effect of Ohmic Heating on Food Products: An In-Depth Review Approach Associated with Quality Attributes

The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups

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