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Dried food products

Foods are supplemented with vitamin A in the form of standardized preparations of synthetic fatty acyl esters, nowadays chiefly retinyl palmitate. The preparations are available commercially as either dilutions in high-quality vegetable oils containing added vitamin E as an antioxidant or as dry, stabilized beadlets in which the vitamin A is dispersed in a solid matrix of gelatin and sucrose or gum acacia and sucrose. The oily preparations are used to supplement fat-based foods such as margarines the dry preparations are used in dried food products such as milk powder, infant formulas, and dietetic foods (24). [Pg.327]

This is one of the reasons for our proposing, some years ago [ 1 ] that pharmaceutical vials be processed in a semicontinuous (similar to the C.Q.C. Plant built by LEYBOLD in the 1960s) or even continuous way, as is done currently, for the mass production of freeze-dried food products and, essentially, for coffee and tea. [Pg.466]

Dry premixes. A uniform mixture of a known amount of ascorbic acid and a dry carrier, usually a constituent of the food. The premix blended with a prescribed quantity of dry food product gives a greater assurance of product uniformity since the quantity of the pure vitamin may be small. [Pg.425]

Most marine algae contain only small quantities of arsenate, although in some species of brown algae it can be the major arsenic form (2). The presence of high concentrations of arsenate in Hizikia fusiforme (marketed as a dried food product called hijiki) is of particular interest because this alga is widely consumed, especially in Japan. Arsenite is less commonly reported in marine algae (4). [Pg.56]

A dry food product is less susceptible to spoilage caused by the growth of bacteria, molds, and insects. The activity of many microorganisms and insects is inhibited in an environment in which the equilibrinm relative hnmidity is below 70%. Likewise, the risk of unfavorable oxidative and enzymatic reactions that shorten the shelf life of food is reduced. [Pg.522]

To summarize, when the quality of dried food products is paramount, HPD offers an attractive option to enhance product quality and reduces spoilage through better regulation of the drying conditions. [Pg.1115]

In this case we have a simple unit operation for water removal to significantly reduce the initial product moisture content. A dried food product is much more stable than a high moisture product and has an extended shelf life. [Pg.160]

Good alkali resistance. Fair to good resistance to solvents, mild acids, and dry food products. Finds application in covered hopper-car linings and nuclear containment facilities. [Pg.128]

Kumar, K. R. and N. Balasubrahmanyam. 1986. Moisture sorption and the applicability of the Brunauer-Emmett-Teller equation for some dry food products. [Pg.315]

The values obtained vary between 0.9 J/(g K) for very dry food products to 4.18 J/(g K) for water. It is therefore evident that the moisture content of a food has a strong influence on its specific heat value. [Pg.497]

Retention of Flavor in Spray-Dried Food Products 253... [Pg.253]

Retention of Flavor in SproY-Dried Food Products 267... [Pg.267]

Figure 1.8 shows the shape of the sorption isotherm characteristic of many dry food products. If the partial pressure of the external atmosphere Pw is nearly zero, then the equilibrium moisture inside the dry product will also be almost zero. Section A of the curve represents a region in which the monomolecular layers are formed, although there may be multimole-cular layers in some places toward the end of A. [Pg.34]

T. M., 2005. Atmospheric freeze drying with heat pumps—A new alternative for high-quality dried food products. Proceedings of 3rd Nordic Drying Conference, Karlstad, Sweden, June 15—17. [Pg.193]

Anodizing of aluminum alloys (provides only limited protection and is best for dry food products under the lightest loads)... [Pg.208]

In general, the quality of microwave dried food products is somewhere between air-dried and freeze-dried products. The reduction of drying times can be quite beneficial for the color and the aroma. Venkatesh and Raghavan (2004) dried rosemary in a household microwave oven with good aroma retention while Krokida and Ma-roulls (1999) measured color and porosity of microwave-dried apples, bananas, and carrots. Khraisheh et al. (2004) compared air-dried and microwave dried potatoes and found a reduction of shrinkage and improved rehydration for the latter. [Pg.372]


See other pages where Dried food products is mentioned: [Pg.448]    [Pg.325]    [Pg.315]    [Pg.685]    [Pg.206]    [Pg.6]    [Pg.12]    [Pg.9]    [Pg.14]    [Pg.280]    [Pg.299]    [Pg.333]    [Pg.180]    [Pg.4701]    [Pg.146]    [Pg.232]    [Pg.233]    [Pg.99]    [Pg.100]    [Pg.371]   
See also in sourсe #XX -- [ Pg.315 ]




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