us6068874a - process of dehydrating biological products
US3033690A
US6068874A (en) 2000-05-30: Process of dehydrating biological products Barrile et al 1970: Effect of added moisture on the heat resistance of Salmonella anatum in milk chocolate: Gachovska et al 2009: Pulsed electric field treatment of carrots before drying and rehydration: US3556817A
US2789909A
US6068874A (en) 2000-05-30: Process of dehydrating biological products US3233333A (en) 1966-02-08: Method of freeze drying food products Cheng et al 2007: Multi-stage vacuum cooling process of cabbage: Jackman et al 2007: Effect of combined vacuum cooling and air blast cooling on processing time and cooling loss of large cooked beef joints
Food Preservation Methods: Canning Freezing and Drying
An electric dehydrator is the best and most efficient unit for drying or dehydrating food Today's units include a thermostat and fan to help regulate temperatures much better You can also dry food in your oven or by using the heat of the sun but the process will take longer and produce inferior results to food dried in a dehydrator
Principles of Thermal Processing
May 11 2005Principles of Thermal Processing 5/11/2005 46 FSRE Shelf-Stable processes "Minimum Health" and Commercial Sterility Processes Traditionally a 12D process for spores of C botulinum has been used to assure public health protection for low-acid canned foods
Freeze Drying / Lyophilization Information: Basic Principles
Depending on the application moisture content in fully dried products is typically between 0 5% and 3% In most cases the more dry the product the longer its shelf life will be However certain complex biological products may actually become too dry for optimum storage results and the secondary drying process should be controlled accordingly
US4631837A
A method and apparatus for producing a dried material from a mixture of solid particles colloidally suspended in a liquid for example for the production of fruit leather from a pulp and fruit juice mass include floating an infrared-transparent film on the surface of a body of heated water and placing the material to be dried such as the pulp and juice mix on top of the film to absorb
Synthesis of Biological Macromolecules
Three of the four major classes of biological macromolecules (complex carbohydrates nucleic acids and proteins) are composed of monomers that join together via dehydration synthesis reactions Complex carbohydrates are formed from monosaccharides nucleic acids are formed from mononucleotides and proteins are formed from amino acids
Food Preservation: How to Dehydrate Fruits and Vegetables
Aug 20 2012The resulting product is also shelf stable typically less than 5 percent water and the process is less expensive than freeze-drying Drum-dried products are suitable as a base for snacks soups baked chips and some bakery applications and can stand alone in some grain cereals (when the product being dehydrated is rice or wheat)
(PDF) New Process for Texturizing Partially Dehydrated
ABSTRACT: A new texturizing process Controlled Sudden Decompression (Dtente Instantane Contrle "DIC") has been developed to improve the quality of hot-air dried food The process involves a treatment under high pressure of steam followed by an
Dry formulations of the biocontrol agent Candida sake CPA
Background: The biocontrol agent Candida sake CPA-1 is effective against several diseases Consequently the optimisation of a dry formulation of C sake to improve its shelf life and manipulability is essential for increasing its potential with respect to
Fasting Diet May Help Treating Breast Cancer
Aug 04 2020Fasting diet over the years has garnered a fair share of popularity due to its pool of benefits especially for shedding extra kilos Adding a feather to the cap a new study has found that this diet may also boost breast cancer therapy
In Defense of Air
It's a product of that same biological requirement to maintain as close to optimal metabolic conditions as possible Most healthy humans are not going to pop their clogs if they are immediately outside this range but overheating can still badly affect them — causing fevers headaches nausea heat rash heart strain dehydration
2 4B: Dehydration Synthesis
Three of the four major classes of biological macromolecules (complex carbohydrates nucleic acids and proteins) are composed of monomers that join together via dehydration synthesis reactions Complex carbohydrates are formed from monosaccharides nucleic acids are formed from mononucleotides and proteins are formed from amino acids
New Process for Texturizing Partially Dehydrated
New Process for Texturizing Partially Dehydrated Biological Products Using Controlled Sudden Decompression to the Vacuum: Application on Potatoes N Louka Authors Louka and Allafare with the Laboratoire Matrise des Technologies Agro‐Industrielles Ple Sciences et Technologies Univ de La Rochelle 17042 La Rochelle Cedex 1 France
Synthesis of Biological Macromolecules
Three of the four major classes of biological macromolecules (complex carbohydrates nucleic acids and proteins) are composed of monomers that join together via dehydration synthesis reactions Complex carbohydrates are formed from monosaccharides nucleic acids are formed from mononucleotides and proteins are formed from amino acids
Lyophilization
lyophilization [li-of″ĭ-lĭ-zashun] the creation of a stable preparation of a biologic substance by rapid freezing and dehydration of the frozen product under high vacuum See also freeze-drying lyophilization (lī-of'i-li-zā'shŭn) 1 The process of isolating a solid substance from solution by freezing the solution and evaporating the
19
19-4021 00 - Biological Technicians Assist biological and medical scientists in laboratories Set up operate and maintain laboratory instruments and equipment monitor experiments make observations and calculate and record results May analyze organic substances such as blood food and drugs
CN1030343A
CN1030343A CN88104548A CN88104548A CN1030343A CN 1030343 A CN1030343 A CN 1030343A CN 88104548 A CN88104548 A CN 88104548A CN 88104548 A CN88104548 A CN 88104548A CN 1030343 A CN1030343 A CN 1030343A Authority CN China Prior art keywords trehalose sample egg protein milk Prior art date 1987-06-29 Application number
Food Dehydration
Zeki Berk in Food Process Engineering and Technology 2009 22 1 Introduction Drying is one of the most ancient methods of food preservation known to mankind Preservation of meat fish and food plants by drying in the sun or in the naturally dry air of the deserts and mountains has been practiced since prehistoric times and is still a vital operation in the life of many rural
Onion dehydration: a review
Apr 27 2011Dehydrated onion Processed and value added products are gaining importance in the worldwide markets According to Singh et al onion has 6% share in the overall production of vegetables in India and about 93% of the total export of fresh vegetables from India Onion is mainly exported in the form of dehydrated onion canned onion and onion pickle
Milk kefir: composition microbial cultures biological
Oct 30 2015Introduction Kefir is an acidic-alcoholic fermented milk product with little acidic taste and creamy consistency that was originated in the Balkans in Eastern Europe and in the Caucasus (Fontn et al 2006 Serafini et al 2014) Kefir can be produced by fermenting milk with commercial freeze-dried kefir starter cultures traditional kefir grains and the product that
(PDF) New Process for Texturizing Partially Dehydrated
ABSTRACT: A new texturizing process Controlled Sudden Decompression (Dtente Instantane Contrle "DIC") has been developed to improve the quality of hot-air dried food The process involves a treatment under high pressure of steam followed by an
Biological properties of dehydrated human amnion/chorion
Aug 01 2013Recently a gentle cleansing and dehydration process was developed to preserve and maintain the biological activities inherent in the native amnion (PURION process 12–14) As shown below this process retains the natural growth factors and regulatory molecules contained in the amnion and chorion






