Extending Shelf‐life of Fresh Soybean Curds by In‐package Microwave Treatments

Wu, M. T.; Salunkhe, D. K.

doi:10.1111/j.1365-2621.1977.tb08396.x

Cited by 19 publications

(12 citation statements)

References 7 publications

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“…These include the use of acetic acid as a coagulant (Lee et al. , 1990; Kim & Lee, 1992), in‐package microwave treatment (Wu & Salunkhe, 1977), use of chemical preservatives in immersion solutions (Pontecorvo & Bourne, 1978; Miskovsky & Stone, 1987; Lee et al. , 1990) and preparation of tofu with ozone‐treated soybean (Park et al.…”

Section: Introductionmentioning

confidence: 99%

Preparation of tofu using chitosan as a coagulant for improved shelf‐life

Meyers

2004

Int J of Food Sci Tech

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Summary The potential of chitosan as a coagulant in commercial tofu preparation was investigated with six chitosans of different molecular weights using various treatments. The following optimum processing conditions for tofu preparation were proposed: chitosan with a molecular weight of 28 kDa; chitosan solution type, 1% chitosan/1% acetic acid; chitosan solution to soymilk ratio, 1 : 8; coagulation temperature, 80 °C; coagulation time, 15 min. However, the sensory quality of tofu was notably improved using a 1 : 1 mixture of 1% acetic acid and 1% lactic acid instead of 1% acetic acid alone as a chitosan solvent. Tofu prepared with chitosan had lower ash and higher protein content than those of commercial products tested. In storage tests, the chitosan‐tofu had a longer shelf‐life, about 3 days, than tofu made with CaCl2. This added shelf‐life is significant in view of the magnitude (366 000 tonnes year−1) of tofu produced from commercial tofu plants (1407 plants as of 1998) in Korea.

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Section: Introductionmentioning

confidence: 99%

Preparation of tofu using chitosan as a coagulant for improved shelf‐life

Meyers

2004

Int J of Food Sci Tech

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“…Some researches have studied quality improvement and shelf‐life extension of tofu. To extend the shelf‐life of tofu, microwave treatment, coagulation with organic acid and pH adjustment of immersion solutions have been tried (Wu & Salunkhe, 1977; Pontecorvo & Bourne, 1978; Champagene et al ., 1991). Pontecorvo & Bourne (1978) conducted an experiment to extend the storage stability including immersion in aqueous solutions, smoking and combinations of the above, and reported that the shelf‐life of tofu was extended to 10–15 days by smoking without refrigeration.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of physico‐chemical characteristics and microstructure of tofu containing high viscosity chitosan

Kim

Han

2002

Int J of Food Sci Tech

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Tofu, containing high viscosity chitosan dissolved in a δ‐gluconolactone solution, was prepared and physico‐chemical properties, microstructure, textural properties and sensory characteristics were investigated. Moisture content and pH of the chitosan tofu were slightly lower than those of the control tofu. The textural properties of tofu such as hardness, cohesiveness, gumminess and chewiness measured by an instrumental method were not significantly changed by the addition of chitosan to tofu. Springiness of chitosan tofu, however, was significantly higher than that of the control tofu. All characteristics except the roasted nutty aroma and yellowness in the sensory evaluation, did not exhibit significant differences between the chitosan tofu and control tofu. Therefore, the quality of tofu was little affected by the addition of the chitosan content employed in this experiment.

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“…It would have to be practical in finding and choosing plastic materials that are a good fit for food packaging. We consider useful in further applications to select packaging materials with the best preservation of flavour as well as to predict their shelf life based upon progressive loss of desirable quality and flavour notes . It is believed that through our system, product competitiveness can be strengthened by continued support and encouragement to develop various plastic materials including functional trays, containers, blister packs, and so on.…”

Section: Resultsmentioning

confidence: 99%

Development and evaluation of organic vapour permeation system for packaging applications

et al. 2019

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This paper reported the permeability of four different organic compounds in low‐density polyethylene (LDPE), ethylene vinyl alcohol (EVOH), and in a multilayer film composed of them through the isostatic flow permeation measurement system. The methodology assumed that the nitrogen feed stream is saturated with organic vapour, and a chromatographic technique was used as a detector for the quantification of the permeate. The results were in general good agreement with literature reports, providing accuracy and reliability of measurement procedures. The permeability of LDPE increased with increasing hydrophobicity of organic compounds, but hydrophilic EVOH suggesting that there had been an effect of functional groups on permeability behaviour. The multilayer films were observed larger than expected because of the interface responsible for adhesive bonding of tie resins to EVOH by chemical interactions. Nonetheless, as an application of such multilayer structures, we suggested the method studied as feasible and possible tools for characterizing permeation properties against organic vapours.

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Extending Shelf‐life of Fresh Soybean Curds by In‐package Microwave Treatments

Cited by 19 publications

References 7 publications

Preparation of tofu using chitosan as a coagulant for improved shelf‐life

Preparation of tofu using chitosan as a coagulant for improved shelf‐life

Evaluation of physico‐chemical characteristics and microstructure of tofu containing high viscosity chitosan

Development and evaluation of organic vapour permeation system for packaging applications

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