Please wait, while we are loading the content...
Please wait, while we are loading the content...
| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Laopoolkit, Pattra Suwannaporn, Prisana |
| Description | Country affiliation: Thailand Author Affiliation: Laopoolkit P ( Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Paholyothin Rd., Jatuchak, Bangkok 10900, Thailand.) |
| Abstract | Dehydrated meat which can be instantly rehydrated is needed by the industry. This research was aimed to investigate a more economical drying process. Central composite design was applied with three variables: cooking pressure, cooking time, and vacuum drying temperature. The responses were shear force (N), work of shear (N.mm) and % rehydration. The multiple linear regression equation models could predict 91.7, 90.9 and 94.8% of each response, respectively. Cooked pork meat was used for target responses. Its maximum shear force was 43.39±5.42 N, and work of shear was 419.50±64.17 N.mm. Vacuum drying temperature highly affected all responses. Validation of the predicted data was done using two optimum conditions. First condition was cooking pressure of 21.6 lb/in.(2), cooking time of 50 min, and vacuum drying temperature of 95°C. The second condition was cooking pressure of 38.4 lb/in.(2), cooking time of 35 min, and vacuum drying temperature of 100°C. A t-test confirmed that the observed data were not statistically different from the predicted data. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Issue Number | 3 |
| Volume Number | 88 |
| e-ISSN | 18734138 |
| Journal | Meat Science |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2011-07-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Discipline Sciences Food Handling Methods Food Preservation Meat Products Analysis Muscle, Skeletal Chemistry Animals Chemical Phenomena Microscopy, Electron, Scanning Models, Biological Ultrastructure Pigmentation Pressure Shear Strength Statistics As Topic Sus Scrofa Temperature Time Factors Vacuum Water Comparative Study Journal Article Research Support, Non-u.s. Gov't Validation Studies |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
National Digital Library of India (NDLI) is a virtual repository of learning resources which is not just a repository with search/browse facilities but provides a host of services for the learner community. It is sponsored and mentored by Ministry of Education, Government of India, through its National Mission on Education through Information and Communication Technology (NMEICT). Filtered and federated searching is employed to facilitate focused searching so that learners can find the right resource with least effort and in minimum time. NDLI provides user group-specific services such as Examination Preparatory for School and College students and job aspirants. Services for Researchers and general learners are also provided. NDLI is designed to hold content of any language and provides interface support for 10 most widely used Indian languages. It is built to provide support for all academic levels including researchers and life-long learners, all disciplines, all popular forms of access devices and differently-abled learners. It is designed to enable people to learn and prepare from best practices from all over the world and to facilitate researchers to perform inter-linked exploration from multiple sources. It is developed, operated and maintained from Indian Institute of Technology Kharagpur.
Learn more about this project from here.
NDLI is a conglomeration of freely available or institutionally contributed or donated or publisher managed contents. Almost all these contents are hosted and accessed from respective sources. The responsibility for authenticity, relevance, completeness, accuracy, reliability and suitability of these contents rests with the respective organization and NDLI has no responsibility or liability for these. Every effort is made to keep the NDLI portal up and running smoothly unless there are some unavoidable technical issues.
Ministry of Education, through its National Mission on Education through Information and Communication Technology (NMEICT), has sponsored and funded the National Digital Library of India (NDLI) project.
| Sl. | Authority | Responsibilities | Communication Details |
|---|---|---|---|
| 1 | Ministry of Education (GoI), Department of Higher Education |
Sanctioning Authority | https://www.education.gov.in/ict-initiatives |
| 2 | Indian Institute of Technology Kharagpur | Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project | https://www.iitkgp.ac.in |
| 3 | National Digital Library of India Office, Indian Institute of Technology Kharagpur | The administrative and infrastructural headquarters of the project | Dr. B. Sutradhar bsutra@ndl.gov.in |
| 4 | Project PI / Joint PI | Principal Investigator and Joint Principal Investigators of the project |
Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon |
| 5 | Website/Portal (Helpdesk) | Queries regarding NDLI and its services | support@ndl.gov.in |
| 6 | Contents and Copyright Issues | Queries related to content curation and copyright issues | content@ndl.gov.in |
| 7 | National Digital Library of India Club (NDLI Club) | Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach | clubsupport@ndl.gov.in |
| 8 | Digital Preservation Centre (DPC) | Assistance with digitizing and archiving copyright-free printed books | dpc@ndl.gov.in |
| 9 | IDR Setup or Support | Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops | idr@ndl.gov.in |
|
Loading...
|