Abstract:The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food… Show more
“…It is produced by adding low concentrations of hydrochloric acid and or sodium chloride to soften water and electrolyzing it in a diaphragm electrolytic cell. The pH of SAEW ranged from 5.0–6.5, and the ORP of REDOX potential was more significant than 800–900 mV [ 96 , 97 , 98 , 99 ]. Figure 4 shows a schematic diagram of systems producing AEW, BEW, and SAEW.…”
Section: Analysis Of Fruits and Vegetables Cleaning Processmentioning
confidence: 99%
“… Schematic diagram of electrolyzed water production processes. ( A ) Slightly-acidic electrolyzed water, ( B ) acidic electrolyzed water, and essential electrolyzed water [ 98 ]. …”
In an era of rapid technological development, ultrasound technology is being used in a wide range of industries. The use of ultrasound technology in fruit and vegetable processing to improve production efficiency and product quality has been an important research topic. The cleaning of whole fresh fruits and vegetables is an important part of fruit and vegetable processing. This paper discusses the development process of components of the ultrasonic equipment, the application of ultrasonic technology in fruit and vegetable cleaning, and the research advances in ultrasonic cleaning technology. Moreover, the feasibility of ultrasonication of fruits and vegetables for cleaning from the perspectives of microbial inactivation, commodity storage, and sensory analysis were discussed. Finally, the paper identified the inevitable disadvantages of cavitation noise, erosion, and tissue damage in fruit and vegetable processing and points out the future directions of ultrasonic fruit and vegetable cleaning technology.
“…It is produced by adding low concentrations of hydrochloric acid and or sodium chloride to soften water and electrolyzing it in a diaphragm electrolytic cell. The pH of SAEW ranged from 5.0–6.5, and the ORP of REDOX potential was more significant than 800–900 mV [ 96 , 97 , 98 , 99 ]. Figure 4 shows a schematic diagram of systems producing AEW, BEW, and SAEW.…”
Section: Analysis Of Fruits and Vegetables Cleaning Processmentioning
confidence: 99%
“… Schematic diagram of electrolyzed water production processes. ( A ) Slightly-acidic electrolyzed water, ( B ) acidic electrolyzed water, and essential electrolyzed water [ 98 ]. …”
In an era of rapid technological development, ultrasound technology is being used in a wide range of industries. The use of ultrasound technology in fruit and vegetable processing to improve production efficiency and product quality has been an important research topic. The cleaning of whole fresh fruits and vegetables is an important part of fruit and vegetable processing. This paper discusses the development process of components of the ultrasonic equipment, the application of ultrasonic technology in fruit and vegetable cleaning, and the research advances in ultrasonic cleaning technology. Moreover, the feasibility of ultrasonication of fruits and vegetables for cleaning from the perspectives of microbial inactivation, commodity storage, and sensory analysis were discussed. Finally, the paper identified the inevitable disadvantages of cavitation noise, erosion, and tissue damage in fruit and vegetable processing and points out the future directions of ultrasonic fruit and vegetable cleaning technology.
“…In other words, with the passage of time and the continuous production of ethylene, the ethylene regulation effect of this kind of packaging may get worse. 12 Modified atmosphere packaging (MAP) is an easily neglected means of regulating ethylene, which plays an important role in the preservation of F&V. 13 In addition to conventional gases, many special gases, such as nitric oxide (NO) and 1-methylcyclopropene (1-MCP), are also used to control the production of ethylene. However, the principle of controlling ethylene by MAP is different: either by regulating F&V metabolism to reduce ethylene production, 14 or by competing with ethylene receptors to prevent ethylene from functioning.…”
Section: Introductionmentioning
confidence: 99%
“…Modified atmosphere packaging (MAP) is an easily neglected means of regulating ethylene, which plays an important role in the preservation of F&V 13 . In addition to conventional gases, many special gases, such as nitric oxide (NO) and 1‐methylcyclopropene (1‐MCP), are also used to control the production of ethylene.…”
Ethylene is a key hormone to promote the ripening of fruits and vegetables (F&V). It is detrimental to the transportation, storage, and sale of F&V. In order to control the maturation of F&V and reduce their losses, many ethylene-regulating packaging (ERP) have been developed. In this review, we first introduced the synthesis pathway of ethylene. Next, we divided ERP into four categories: ethylene-degrading packaging, ethylene-adsorbing packaging, modified atmosphere packaging, and bioactive packaging according to the way of regulating ethylene, clarifying the regulation mechanism and characteristics of various types of packaging. Finally, we predicted the future development direction of ERP.
“…The central kitchen developed earlier in America, Japan and many developed countries in Europe ( 7 ). Some traditional Western meat foods (such as steak and roast beef) have been industrialized through the central kitchen.…”
Taking the eutectic point as the final freezing temperature, the differences of flavor substances of in hand grab mutton (HGM) frozen at three rates of 0. 26 cm/h (−18°C), 0.56 cm/h (−40°C) and 2.00 cm/h (−80°C) were determined and analyzed. The results showed that the flavor of HGM decreased significantly after freezing. With the increase of freezing rate, the contents of aldehydes, alcohols, ketones, acids, esters, others, free amino acids and 5′-nucleotides were higher, and the content of specific substances was also generally increased. All samples from unfrozen and frozen HGM could be divided into four groups using an electronic nose based on different flavor characteristics. Seven common key aroma components were determined by relative odor activity value (ROAV), including hexanal, heptanal, octanal, nonanal, (E)-oct-2-enal, (2E,4E)-deca-2,4-dienal and oct-1-en-3-ol. The higher the freezing rate, the greater the ROAVs. Taste activity values calculated by all taste substances were far <1, and the direct contribution of the substances to the taste of HGM was not significant. The equivalent umami concentration of HGM frozen at −80°C was the highest. These findings indicated that higher freezing rate was more conducive to the retention of flavor substances in HGM, and the flavor fidelity effect of freezing at −80°C was particularly remarkable.
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