The Experts below are selected from a list of 5196 Experts worldwide ranked by ideXlab platform

Eero Hurme - One of the best experts on this subject based on the ideXlab platform.

  • detection of improper sealing and quality deterioration of modified atmosphere packed pizza by a Colour Indicator
    Food Control, 1997
    Co-Authors: Raija Ahvenainen, M Eilamo, Eero Hurme
    Abstract:

    Abstract The effects of leaking on the quality of modified-atmosphere-packed chilled minced meat pizza were studied. Capillary-like leaks of various sizes were made experimentally in the sealing area with tungsten threads of diameters 50 and 100 μm. Test packages were stored for 5 weeks at 5 °C (in darkness or under illumination) or at 10 °C in darkness and the microbial and sensory deterioration of pizzas packed in leaking packages was compared to that occurring in intact packages. The diameter of the capillary leakage was found to influence markedly the rate of deterioration of pizzas stored under all conditions. The higher storage temperature accelerated the deterioration of the quality of pizzas in all packages, but illumination increased the rate of deterioration especially in leaking packages. The Colour Indicator tested reacted to different leak sizes as anticipated and was shown to be reliable in leak detection.

Indah Yuliasih - One of the best experts on this subject based on the ideXlab platform.

  • pemanfaatan ekstrak daun erpa aerva sanguinolenta untuk label cerdas indikator warna the use of erpa aerva sanguinolenta leaf extract as Colour Indicator smart label
    2013
    Co-Authors: Endang Warsiki, Rini Nofrida, Indah Yuliasih
    Abstract:

    The Colour of natural dyes, as anthocyanins, is very easily changing as he temperature changes. The color change can be used as a color Indicator to provide information about product deterioration due to its sensitivity toward temperature and light. This Indicator is called smart label of Colour Indicator. This film label can be made of chitosan and polyvinyl alcohol and extract of erpa (Aerva sanguinolenta) leaves. The extraction was done under various leaf:water ratios. The filming was done in 2 methods, i.e. (i) by mixing the extract into film solution and drying the film at 50 C; and (ii) by brushing the extract on the film surface. The leaf extract had a pH of 5.09 and the total yield of 116.65 mg anthocyanin/100 g leaves. Filming of color Indicator in mixing method and dried at 50 C resulted a colorless film. Brushing method was the best method to produce smart label with quite stable property and 1 mL extract could be applied evenly per 40 cm 2 film area. Thus, this film can be utilized as smart label with

Aaron M. Kyle - One of the best experts on this subject based on the ideXlab platform.

Raija Ahvenainen - One of the best experts on this subject based on the ideXlab platform.

  • detection of improper sealing and quality deterioration of modified atmosphere packed pizza by a Colour Indicator
    Food Control, 1997
    Co-Authors: Raija Ahvenainen, M Eilamo, Eero Hurme
    Abstract:

    Abstract The effects of leaking on the quality of modified-atmosphere-packed chilled minced meat pizza were studied. Capillary-like leaks of various sizes were made experimentally in the sealing area with tungsten threads of diameters 50 and 100 μm. Test packages were stored for 5 weeks at 5 °C (in darkness or under illumination) or at 10 °C in darkness and the microbial and sensory deterioration of pizzas packed in leaking packages was compared to that occurring in intact packages. The diameter of the capillary leakage was found to influence markedly the rate of deterioration of pizzas stored under all conditions. The higher storage temperature accelerated the deterioration of the quality of pizzas in all packages, but illumination increased the rate of deterioration especially in leaking packages. The Colour Indicator tested reacted to different leak sizes as anticipated and was shown to be reliable in leak detection.

Endang Warsiki - One of the best experts on this subject based on the ideXlab platform.

  • pemanfaatan ekstrak daun erpa aerva sanguinolenta untuk label cerdas indikator warna the use of erpa aerva sanguinolenta leaf extract as Colour Indicator smart label
    2013
    Co-Authors: Endang Warsiki, Rini Nofrida, Indah Yuliasih
    Abstract:

    The Colour of natural dyes, as anthocyanins, is very easily changing as he temperature changes. The color change can be used as a color Indicator to provide information about product deterioration due to its sensitivity toward temperature and light. This Indicator is called smart label of Colour Indicator. This film label can be made of chitosan and polyvinyl alcohol and extract of erpa (Aerva sanguinolenta) leaves. The extraction was done under various leaf:water ratios. The filming was done in 2 methods, i.e. (i) by mixing the extract into film solution and drying the film at 50 C; and (ii) by brushing the extract on the film surface. The leaf extract had a pH of 5.09 and the total yield of 116.65 mg anthocyanin/100 g leaves. Filming of color Indicator in mixing method and dried at 50 C resulted a colorless film. Brushing method was the best method to produce smart label with quite stable property and 1 mL extract could be applied evenly per 40 cm 2 film area. Thus, this film can be utilized as smart label with