Vegetable product

Vegetable Temperature range (°C) Shelf life (weeks) 

A number of processing techniques provide vegetable products which have a substantially higher storage stability compared to fresh vegetables, and are readily converted into a consumable form. As is the case with dairy products, unique vegetable products can be produced by fermentation. 

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CjHiaNO, [Mc3NCH= CH2] OH. A liquid forming a crystalline trihydrate, It is present free and combined in brain and other animal and vegetable products and is formed as a product of putrefaction of lecithin. It can be prepared synthetically from choline and decomposes easily to trimethylamine. neutralization, heat of The amount of heat evolved when I g equivalent of an acid is neutralized by 1 g equivalent of a base. For strong acids and strong bases in dilute solution the only reaction which occurs is H -h OH ---> H2O and the heat of neutral-... 

Ice formation is both beneficial and detrimental. Benefits, which include the strengthening of food stmctures and the removal of free moisture, are often outweighed by deleterious effects that ice crystal formation may have on plant cell walls in fmits and vegetable products preserved by freezing. Ice crystal formation can result in partial dehydration of the tissue surrounding the ice crystal and the freeze concentration of potential reactants. Ice crystals mechanically dismpt cell stmctures and increase the concentration of cell electrolytes which can result in the chemical denaturation of proteins. Other quaHty losses can also occur (12). 

Fruit and Vegetable Products. Sorbates are appHed at 0.05—0.1 wt % as a fungistat for pmnes, pickles, reHshes, maraschino cherries, oHves, and figs (64,112). The same levels extend shelf life of prepared salads such as potato salad, cole slaw, and tuna salad (99). In fermented vegetables, sorbates protect the finished product by retarding yeasts during fermentation or in the cover brine (r65,r72—r74,r94). 

Improvements in pulp pressing technology have enabled manufacturers to reduce the moisture content of pressed pulp from 80% (moisture-to-sohds ratio 4 1) to 75% (3 1 ratio), which has reduced the drying requirements by one-fourth. Beet pulp is much mote difficult to press than most vegetable products, but there are indications that moisture in the mid-60% (ratios <2 1) range may be achievable with properly designed equipment. 

Coffee substitutes, which include roasted chicory, chick peas, cereal, fmit, and vegetable products, have been used in all coffee consuming countries. Although consumers in some locations prefer the noncoffee beverages, they are generally used as lower cost beverage sources. Additionally, it is not unusual for consumers in some of the coffee producing countries to blend coffee with noncoffee materials. 

Ring-roller mills should be distinguished from roller mills. Paint roll mills are described under Disk Attrition Mills, and flour roll mills under Cereals and Other Vegetable Products. ... 

The starting point for this amino acid, from which nylon 11 is obtained, is the vegetable product castor oil, composed largely of the triglyceride of ricinoleic acid. This is first subjected to treatment with methanol or ethanol to form the appropriate ricinoleic acid ester. 

This process is very much used for ambient control in textile mills and, to a lesser extent, in greenhouses for vegetable production in hot, dry climates. 

To illustrate how some filth elements may be detected, measured, and evaluated in fruit and vegetable products, let us consider tomatoes, which are subject to at least three types of depredation worms, flies, and mold. 

Table IV. Internal Coatings Used on Aluminum Cans for Fruit and Vegetable Products ...

Tannins are water-soluble vegetable products, usually blends of natural extracts from certain trees (similar to lignins and their derivatives... 

Bub, A. et al.. Moderate intervention with carotenoid-rich vegetable products reduces lipid peroxidation in men, J. Nutr, 130, 2200, 2000. 

Herrmann, K. (1979). The possibUity of evidence of adulteration of fruit and vegetable products by means of the phenolic components. Lebensm. Gerichtl. Chem. 33,119-121. 

Vegetable products White potatoes Nursery and greenhouse Tree fruits Berries... 

Research on pesticides in food products carried out in 1965-66 in Khersonsk Oblast (Ukraine) detected HCH in 80% of vegetable product samples, and DDT in 74.3%o (in products of animal origin, these figures were 10%o and 93.8%), respectively). The daily diet of subjects from Group I intensity work contained 2.31 mg of DDT [A77]. 

Kanasawud and Crouzet have studied the mechanism for formation of volatile compounds by thermal degradation of p-carotene and lycopene in aqueous medium (Kanasawud and Crouzet 1990a,b). Such a model system is considered by the authors to be representative of the conditions found during the treatment of vegetable products. In the case of lycopene, two of the compounds identified, 2-methyl-2-hepten-6-one and citral, have already been found in the volatile fraction of tomato and tomato products. New compounds have been identified 5-hexen-2-one, hexane-2,5-dione, and 6-methyl-3,5-heptadien-2-one, possibly formed from transient pseudoionone and geranyl acetate. According to the kinetics of their formation, the authors concluded that most of these products are formed mainly from all-(E) -lycopene and not (Z)-isomers of lycopene, which are also found as minor products in the reaction mixture. 

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