The Experts below are selected from a list of 1468605 Experts worldwide ranked by ideXlab platform
Ilse Fraeye - One of the best experts on this subject based on the ideXlab platform.
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Influence of meat source, pH and Production Time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages
Meat Science, 2018Co-Authors: Hannelore De Maere, Sylvie Chollet, Jos De Brabanter, Chris Michiels, Hubert Paelinck, Ilse FraeyeAbstract:Nitrite is commonly used in meat products due to its plural technological advantages. However, it is controversial because of its detrimental side effects on health. Within the context of nitrite reduction, zinc protoporphyrin IX (Zn(II)PPIX) formation in meat products as natural red colouring agent has been suggested. This investigation presents the evaluation of naturally occurring pigments, namely Zn(II)PPIX, protoporphyrin IX (PPIX) and heme in nitrite-free dry fermented sausages in function of Time, meat source (pork, horsemeat and a combination of both meat sources) and pH condition. In function of Time, Zn(II)PPIX and PPIX were formed and heme content decreased. Higher pH conditions promoted Zn(II)PPIX and PPIX formation, whereas the influence of pH on heme was less clear. The use of horsemeat also promoted Zn(II)PPIX formation. Moreover, even similar amounts were formed when it was combined with pork. Product redness, however, could not be related to Zn(II) PPIX formation.
Hannelore De Maere - One of the best experts on this subject based on the ideXlab platform.
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Influence of meat source, pH and Production Time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages
Meat Science, 2018Co-Authors: Hannelore De Maere, Sylvie Chollet, Jos De Brabanter, Chris Michiels, Hubert Paelinck, Ilse FraeyeAbstract:Nitrite is commonly used in meat products due to its plural technological advantages. However, it is controversial because of its detrimental side effects on health. Within the context of nitrite reduction, zinc protoporphyrin IX (Zn(II)PPIX) formation in meat products as natural red colouring agent has been suggested. This investigation presents the evaluation of naturally occurring pigments, namely Zn(II)PPIX, protoporphyrin IX (PPIX) and heme in nitrite-free dry fermented sausages in function of Time, meat source (pork, horsemeat and a combination of both meat sources) and pH condition. In function of Time, Zn(II)PPIX and PPIX were formed and heme content decreased. Higher pH conditions promoted Zn(II)PPIX and PPIX formation, whereas the influence of pH on heme was less clear. The use of horsemeat also promoted Zn(II)PPIX formation. Moreover, even similar amounts were formed when it was combined with pork. Product redness, however, could not be related to Zn(II) PPIX formation.
Xiaoning Jin - One of the best experts on this subject based on the ideXlab platform.
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Prediction of Passive Maintenance Opportunity Windows on Bottleneck Machines in Complex Manufacturing Systems
2020Co-Authors: Xiaoning JinAbstract:In this paper, we investigate hidden opportunities for performing proper maintenance tasks during Production Time without causing Production losses. One of the maintenance opportunities on a machine is when the machine is starved or blocked due to the occurrence of random failures on its upstream or downstream machines. Such failure-induced starvation or blockage Time is defined as a passive maintenance opportunity window (PMOW), and is predicted on the bottleneck machines in manufacturing systems with different configurations. The effectiveness of the PMOW prediction algorithm is validated through case studies in both simulations and an automotive assembly plant
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preventive maintenance opportunities for large Production systems
Cirp Annals-manufacturing Technology, 2015Co-Authors: Xiaoning JinAbstract:Abstract Traditionally, Production and maintenance – two major objectives of manufacturing systems – are not coordinated. Production is often interrupted by pre-scheduled preventive maintenance (PM) without considering the throughput target, and PM tasks are not cost-effectively conducted. This paper investigates the extra hidden opportunities for PMs during Production Time without violating the system throughput requirement. We develop a prediction model to identify such PM opportunity windows for large Production systems based on real-Time factory information system data.
Sylvie Chollet - One of the best experts on this subject based on the ideXlab platform.
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Influence of meat source, pH and Production Time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages
Meat Science, 2018Co-Authors: Hannelore De Maere, Sylvie Chollet, Jos De Brabanter, Chris Michiels, Hubert Paelinck, Ilse FraeyeAbstract:Nitrite is commonly used in meat products due to its plural technological advantages. However, it is controversial because of its detrimental side effects on health. Within the context of nitrite reduction, zinc protoporphyrin IX (Zn(II)PPIX) formation in meat products as natural red colouring agent has been suggested. This investigation presents the evaluation of naturally occurring pigments, namely Zn(II)PPIX, protoporphyrin IX (PPIX) and heme in nitrite-free dry fermented sausages in function of Time, meat source (pork, horsemeat and a combination of both meat sources) and pH condition. In function of Time, Zn(II)PPIX and PPIX were formed and heme content decreased. Higher pH conditions promoted Zn(II)PPIX and PPIX formation, whereas the influence of pH on heme was less clear. The use of horsemeat also promoted Zn(II)PPIX formation. Moreover, even similar amounts were formed when it was combined with pork. Product redness, however, could not be related to Zn(II) PPIX formation.
Jos De Brabanter - One of the best experts on this subject based on the ideXlab platform.
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Influence of meat source, pH and Production Time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages
Meat Science, 2018Co-Authors: Hannelore De Maere, Sylvie Chollet, Jos De Brabanter, Chris Michiels, Hubert Paelinck, Ilse FraeyeAbstract:Nitrite is commonly used in meat products due to its plural technological advantages. However, it is controversial because of its detrimental side effects on health. Within the context of nitrite reduction, zinc protoporphyrin IX (Zn(II)PPIX) formation in meat products as natural red colouring agent has been suggested. This investigation presents the evaluation of naturally occurring pigments, namely Zn(II)PPIX, protoporphyrin IX (PPIX) and heme in nitrite-free dry fermented sausages in function of Time, meat source (pork, horsemeat and a combination of both meat sources) and pH condition. In function of Time, Zn(II)PPIX and PPIX were formed and heme content decreased. Higher pH conditions promoted Zn(II)PPIX and PPIX formation, whereas the influence of pH on heme was less clear. The use of horsemeat also promoted Zn(II)PPIX formation. Moreover, even similar amounts were formed when it was combined with pork. Product redness, however, could not be related to Zn(II) PPIX formation.
