Decrease Of Repeated Contamination Of Packed Deli-cious Meat Products

The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota.Today it is urgent for the meat industry, because it influences safety and quality, and also limits a storage term of a product.After bringing a meat product to culinary readiness by thermal processing, it has an unessential amount of microbiota. Microorganisms, including pathogenic and conventionally pathogenic ones, fall on a product after its cooking at cutting, preparation to package and at the package stage itself. Microbiological contamination of a ready meat product results in fast spoilage and is a serious problem for producers, because the microbiota growth shortens its storage life. In its turn, it results in a refuse of a consumer to buy this product and great economic losses for producers.The study is directed on a possibility of solving a problem of contamination of a whole-muscular delicious meat product. The solution is in package of a ready product under vacuum and short-term heating at a high temperature.The work is devoted to the complex study of an influence of repeated pasteurization on safety and quality of a product. There was studied an influence of the repeated thermal processing (post-pasteurization) on microbiological, physical-chemical and also organoleptic parameters of a delicious meat product.The special attention is paid to an influence of post-pasteurization regimes on a microbiological condition of studied samples. Studies of a total amount of microbiota and also the presence of sanitary-representative microorganisms were conducted.It has been proven, that the use of post-pasteurization essentially inhibits a number of microorganisms, and also doesn't influence physical-chemical parameters outlook of a product and organoleptic characteristics.Based on studying an influence of post-pasteurization, it has been established, that inhibition of a microbiota essentially influences safety and prolongs the storage term of a product

Substantiation Of Hot Smoking Parameters Based On Sensory Researches In Hot Fish Marinades Technology In The Jelly Pouring

Modern technologies of food products provide creation of healthy, tasty and safe products, characterized by high organoleptic properties, balance by main food factors and structural-mechanical parameters of a product.The main technological process in the technology of fish marinades and a jelly pouring is the hot smoking. Technological parameters of the hot smoking have been scientifically grounded on the base of the statistical processing of data of sensory studies. Organoleptic assessment of semi-products after the thermal processing was carried out by 5-point system corresponding to the elaborated scale. The quantitative assessment of organoleptic parameters of the quality of experimental samples was determined by the totality of all assessment points, taking into account chosen weight coefficients depending on the importance degree of a given parameter at forming consumer qualities of a product. The generalizing quality parameter was calculated as a sum of assessments of organoleptic parameters – taste, consistence and appearance. Individual assessments of separated quality parameters of products (in points) were put in degustation lists and statistically processed by the averaging method.The smoking process realization, according to scientifically grounded parameters allows to produce the new type of tasty, healthy and presentable culinary products of a perspective object of Ukrainian aquaculture – silver carp of a prolonged storage term

Ignition of a coal particle at the low temperature of gas flow

Regularities of physical and chemical processes occurring during the heating of the coal dust particles by low-temperature air flow are investigated by means of thermogravimetric analyzer TA SDT Q600 and experimental setup of optical diagnostics of multiphase flows based on PIV method. Qualitative and quantitative characteristics were established for the processes of the coal particle inert heating, moisture evaporation, thermal decomposition, combustible gas mixture formation, oxidation of volatiles and carbon. It was revealed that the temperature of the oxidizer required for the coal particle ignition is higher than 500 ∘C. The experimental data can be used to develop predictive mathematical models of technological processes fire hazard in pulverized coal systems of thermal power plants

Establishing Temperature and TIME Factors for the Post-pasteurization of Gourmet Meat Products

Conditions of post-pasteurization of whole-muscle gourmet meat products have been developed. They make it possible to extend shelf life of the product without change of its organoleptic characteristics.Effect of short-term thermal treatment of the ready-to-eat gourmet meat product on microbiological, physicochemical, and organoleptic parameters was investigated.Based on modeling the processing temperature and time, rational post-pasteurization conditions have been developed that maximize the product shelf life while maintaining its high quality.Dependences of influence of post-pasteurization on microbiological characteristics were obtained and it was proved that the developed conditions effectively suppress the surface microbiota.Studies on determining rational conditions of post-pasteurization were performed in a temperature range of 75‒90 °C at a duration of 1‒4 minutes.Post-pasteurization at 90 °C for 1‒2 min. and at 75‒85 °C for 3 min. reduces the degree of bacterial contamination, however, the product shelf life does not increase. Treatment at 90 °C for 4 min. significantly reduces the amount of microorganisms, extends shelf life but a change of the product appearance was observed.It was found that the temperature of 90 °C and duration of 3 min. are the rational conditions of post-pasteurization. Study of bacteriological effects achieved by the use of post-pasteurization under these conditions was presented.Influence of post-pasteurization conditions on the key qualitative characteristics of the ready-to-eat product has been investigated. It was established that the above method of thermal treatment does not cause syneresis of free moisture which is important for vacuum packaging of meat products.Considering the fact that pH influences microbiota growth, hydrogen ion concentration studies were performed immediately after post-pasteurization and during storage.It was proved that the use of the developed post-pasteurization conditions makes it possible to extend shelf life of whole-muscle gourmet meat products in vacuum packaging by 10 day

A Technology Developed to Produce Hot Fish Marinades for a Jellylike Filling of Prolonged Storage

Aquaculture is a promising way of developing fisheries worldwide and in Ukraine. Aquaculture products should form the basis of a complete nutrition of the population of Ukraine in accordance with the world tendency. About 44 % of freshwater catches in 2015 were those of the silver carp. The range of food products from the silver carp is limited, which is due to the low activity of its enzyme system, which does not facilitate maturation in the production of salty fish products. Therefore, new kinds of silver carp products are suggested in jellylike marinade fillings of prolonged shelf life.The results of the statistical processing of complex organoleptic tests have determined the rational parameters of the hot smoked salty semi-finished product. It is proposed to conduct drying at a temperature of 60...70 °С for 25 minutes; evaporation is advised to be performed for 25 minutes at a temperature of 100...110 °С. The stage of the actual hot smoking should be carried out at a temperature of 90...100 °C for 45 minutes. The samples studied, which were smoked according to the above parameters, received the highest score. In order to provide stable structural and mechanical properties of the jelly during refrigeration, the formulation of the filling was substantiated. A combination of LEP and alginic acid in a ratio of 1:1 with a mass fraction of 1.5 % forms a jelly as strong as 112 g and with no synergetic changes. The developed technology helps obtain safe fish marinades in a jellylike filling with a shelf life of up to 90 day

Ignition of a coal particle at the low temperature of gas flow

Regularities of physical and chemical processes occurring during the heating of the coal dust particles by low-temperature air flow are investigated by means of thermogravimetric analyzer TA SDT Q600 and experimental setup of optical diagnostics of multiphase flows based on PIV method. Qualitative and quantitative characteristics were established for the processes of the coal particle inert heating, moisture evaporation, thermal decomposition, combustible gas mixture formation, oxidation of volatiles and carbon. It was revealed that the temperature of the oxidizer required for the coal particle ignition is higher than 500 ∘C. The experimental data can be used to develop predictive mathematical models of technological processes fire hazard in pulverized coal systems of thermal power plants

Search for supersymmetry in hadronic final states with missing transverse energy using the variables αT and b-quark multiplicity in pp collisions at √s = 8 TeV

Submitted by Vitor Silverio Rodrigues ([email protected]) on 2014-05-27T11:30:34Z No. of bitstreams: 0Bitstream added on 2014-05-27T14:48:49Z : No. of bitstreams: 1 2-s2.0-84883824987.pdf: 1540579 bytes, checksum: be6bbff5192436d9fcdbc367ffd1650e (MD5) Made available in DSpace on 2014-05-27T11:30:34Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-09-01 An inclusive search for supersymmetric processes that produce final states with jets and missing transverse energy is performed in pp collisions at a centre-of-mass energy of 8 TeV. The data sample corresponds to an integrated luminosity of 11.7 fb-1 collected by the CMS experiment at the LHC. In this search, a dimensionless kinematic variable, αT, is used to discriminate between events with genuine and misreconstructed missing transverse energy. The search is based on an examination of the number of reconstructed jets per event, the scalar sum of transverse energies of these jets, and the number of these jets identified as originating from bottom quarks. No significant excess of events over the standard model expectation is found. Exclusion limits are set in the parameter space of simplified models, with a special emphasis on both compressed-spectrum scenarios and direct or gluino-induced production of third-generation squarks. For the case of gluino-mediated squark production, gluino masses up to 950-1125 GeV are excluded depending on the assumed model. For the direct pair-production of squarks, masses up to 450 GeV are excluded for a single light first- or second-generation squark, increasing to 600 GeV for bottom squarks. © 2013 CERN for the benefit of the CMS collaboration. CERN, Geneva Yerevan Physics Institute, Yerevan Institut für Hochenergiephysik der OeAW, Wien National Centre for Particle and High Energy Physics, Minsk Universiteit Antwerpen, Antwerpen Vrije Universiteit Brussel, Brussel Université Libre de Bruxelles, Bruxelles Ghent University, Ghent Université Catholique de Louvain, Louvain-la-Neuve Université de Mons, Mons Centro Brasileiro de Pesquisas Fisicas, Rio de Janeiro Universidade do Estado do Rio de Janeiro, Rio de Janeiro Universidade Estadual Paulista, São Paulo Universidade Federal do ABC, São Paulo Institute for Nuclear Research and Nuclear Energy, Sofia University of Sofia, Sofia Institute of High Energy Physics, Beijing State Key Laboratory of Nuclear Physics and Technology Peking University, Beijing Universidad de Los Andes, Bogota Technical University of Split, Split University of Split, Split Institute Rudjer Boskovic, Zagreb University of Cyprus, Nicosia Charles University, Prague Academy of Scientific Research and Technology of the Arab Republic of Egypt Egyptian Network of High Energy Physics, Cairo National Institute of Chemical Physics and Biophysics, Tallinn Department of Physics University of Helsinki, Helsinki Helsinki Institute of Physics, Helsinki Lappeenranta University of Technology, Lappeenranta DSM/IRFU CEA/Saclay, Gif-sur-Yvette Laboratoire Leprince-Ringuet, Ecole Polytechnique IN2P3-CNRS, Palaiseau Institut Pluridisciplinaire Hubert Curien, Universite de Strasbourg, Universite de Haute Alsace Mulh CNRS/IN2P3, Strasbourg CNRS-IN2P3, Institut de Physique Nucléaire de Lyon Université de Lyon, Université Claude Bernard Lyon 1, Villeurbanne Institute of High Energy Physics and Informatization Tbilisi State University, Tbilisi I. Physikalisches Institut RWTH Aachen University, Aachen III. Physikalisches Institut A RWTH Aachen University, Aachen III. 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