Academic literature on the topic 'Frozen peas – Quality'

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Journal articles on the topic "Frozen peas – Quality"

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FAN, XUETONG, and KIMBERLY J. B. SOKORAI. "Effects of Ionizing Radiation on Sensorial, Chemical, and Microbiological Quality of Frozen Corn and Peas†." Journal of Food Protection 70, no. 8 (2007): 1901–8. http://dx.doi.org/10.4315/0362-028x-70.8.1901.

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The effects of irradiation (0, 1.8, and 4.5 kGy) on the quality of frozen corn and peas were investigated during a 12-month period of postirradiation storage at −18°C. Irradiation of frozen corn and peas caused a reduction in ascorbic acid content of both vegetables and a loss of texture in peas but had no significant effects on instrumental color parameters (L*, a*, and b*), carotenoid and chlorophyll content, or antioxidant capacity of corn and peas. Irradiation reduced microbial loads of frozen peas and increased display life at 23°C of thawed peas by preserving the green color, apparently
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LIN, S., and M. S. BREWER. "EFFECTS OF BLANCHING METHOD ON THE QUALITY CHARACTERISTICS OF FROZEN PEAS." Journal of Food Quality 28, no. 4 (2005): 350–60. http://dx.doi.org/10.1111/j.1745-4557.2005.00038.x.

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Wszelaki, Annette, Karla Deza-Duran, and Carol Harper. "(44) Postharvest Physiology and Quality of Pigeon Pea [Cajanus cajan (L.) Millsp.]." HortScience 40, no. 4 (2005): 1030B—1030. http://dx.doi.org/10.21273/hortsci.40.4.1030b.

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Pigeon pea is an important food crop for the Puerto Rican diet, as well as the economy. Pigeon pea ranks fourth in production among edible legumes in production worldwide. It can be consumed dried or as a vegetable (fresh, frozen, or canned). Canned, frozen, and dried peas are commonly used when fresh peas are no longer available. Due to the preferred flavor of fresh pigeon pea, it commands a higher market premium, selling for more than twice the price of the dried product. Although there is a great demand for this vegetable in Puerto Rico, virtually no research has been done on fresh pigeon p
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Martens, M., and H. Martens. "Near-Infrared Reflectance Determination of Sensory Quality of Peas." Applied Spectroscopy 40, no. 3 (1986): 303–10. http://dx.doi.org/10.1366/0003702864509114.

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Rapid, precise, and relevant methods for predicting the sensory quality of frozen peas were sought. Pea batches chosen to span many different types of quality variations were analyzed by a consumer test, sensory laboratory analysis, and traditional chemical and physical measurements as well as by near-infrared reflectance analysis (NIR). Partial least-squares (PLS) regression was used to reveal the relationships between the different types of measurements. A noise-compensated value, relative ability of prediction (RAP), was used to express the degree of prediction (1.0 = perfect prediction). N
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MARTENS, MAGNI. "Sensory and Chemical/Physical Quality Criteria of Frozen Peas Studied by Multivariate Data Analysis." Journal of Food Science 51, no. 3 (1986): 599–603. http://dx.doi.org/10.1111/j.1365-2621.1986.tb13889.x.

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Nleya, Kathleen M., Amanda Minnaar, and Henriëtte L. de Kock. "Relating physico-chemical properties of frozen green peas (Pisum sativum L.) to sensory quality." Journal of the Science of Food and Agriculture 94, no. 5 (2013): 857–65. http://dx.doi.org/10.1002/jsfa.6315.

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NIEMIRA, BRENDAN A., XUETONG FAN, and CHRISTOPHER H. SOMMERS. "Irradiation Temperature Influences Product Quality Factors of Frozen Vegetables and Radiation Sensitivity of Inoculated Listeria monocytogenes†." Journal of Food Protection 65, no. 9 (2002): 1406–10. http://dx.doi.org/10.4315/0362-028x-65.9.1406.

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Four frozen vegetables (broccoli, corn, lima beans, and peas) were gamma irradiated at subfreezing temperatures ranging from −5 to −20°C to determine (i) the radiation sensitivity of an inoculated outbreak strain of Listeria monocytogenes (ATCC 49594), (ii) the effect of changing irradiation conditions (i.e., temperature) on that sensitivity, and (iii) the effect of the recommended radiation dose on the texture and color of irradiated frozen vegetables. The amounts of radiation necessary to reduce the bacterial population by 90% (D10-values) for L. monocytogenes differed significantly among ve
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REY, C. R., G. A. HALABY, T. J. REED, and E. V. LOVGREN. "Simple Method of Sample Preparation for Bacterial Counts in Quality Control of Frozen Vegetables1." Journal of Food Protection 48, no. 3 (1985): 210–14. http://dx.doi.org/10.4315/0362-028x-48.3.210.

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Samples of frozen broccoli, cauliflower, mixed vegetables, peas and corn were prepared for coliforms, enterococcal and aerobic plate counts by: (a) official blending technique, (b) shaking in dilution blanks by hand, and (c) by dry dispersion in plastic bags with an in-house-made press (SVC-Press) followed by addition of diluent and hand shaking. Bacterial counts with the SVC-Press were comparable to those of the standard blending method and superior to those of the shake bottle method used for quality control in many food industry operations. The press was made of aluminum and plexi-glass wit
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Fery, R. L., P. D. Dukes, and F. P. Maguire. "BETTERGREEN: A NEW, CREAM-TYPE SOUTHERNPEA WITH GREEN COTYLEDONS." HortScience 27, no. 11 (1992): 1177a—1177. http://dx.doi.org/10.21273/hortsci.27.11.1177a.

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The Agricultural Research Service of the United States Department of Agriculture announced the release of `Bettergreen' southernpea on 30 April 1991. `Bettergreen' is a cream-type cultivar that is homozygous for a newly discovered gene(s) conditioning a unique green cotyledon trait. `Bettergreen' can be harvested at the near-dry seed stage of maturity without loss of the seed's fresh green color. The color of the peas harvested upon reaching “dry-stage” maturity is light olive, and the color is present in both the seed coat and the cotyledons. The fresh peas are small (22 g per 100 peas), ovat
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Lim, Miang, Hongbing Wu, Michael Breckell, and John Birch. "Influence of the glass transition and storage temperature of frozen peas on the loss of quality attributes." International Journal of Food Science and Technology 41, no. 5 (2006): 507–12. http://dx.doi.org/10.1111/j.1365-2621.2005.01096.x.

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Dissertations / Theses on the topic "Frozen peas – Quality"

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Nleya, Kathleen Mutsa. "Relating physico-chemical properties of frozen green peas (Pisum sativum L.) with sensory quality." Diss., 2012. http://hdl.handle.net/2263/26649.

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Green garden peas (Pisum sativum L.) are a popular vegetable used in meal preparation worldwide. Green peas are commonly available in their frozen form due to their short growing season. Green peas are easily susceptible to changes in the field, immediately after harvest, during processing and storage, and thereforerequire careful handling to maintain good quality. The acceptability of frozen green peas is greatly dependent on the sensory quality. Descriptive sensory profiles and physico-chemical properties of frozen green peas can be investigated and used to assess and explain product quality
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Book chapters on the topic "Frozen peas – Quality"

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"Some of these could also be operated in the energy range above lOMeV for experiments designed to determine at which energy level radioactivity can be induced in the irradiated medium. A linac with a maximum energy of 25 MeV was commissioned for the U.S. Army Natick Research and Development Labora­ tories in 1963. Its beam power was 6.5 kW at an electron energy of 10 MeV, 18 kW at 24 MeV. Assuming 100% efficiency, a 1-kW beam can irradiate 360 kg of product with a dose of 10 kGy/h. The efficiency of electron accelerators is higher than that of gamma sources because the electron beam can be directed at the product, whereas the gamma sources emit radiation in all directions. An efficiency of 50% is a realistic assumption for accelerator facilities. With that and 6.5 kW beam power an accelerator of the type built for the Natick laboratories can process about 1.2t/h at 10 kGy. In Odessa in the former Soviet Union, now in the Ukraine, two 20-kW accelerators with an energy of 1.4 MeV installed next to a grain elevator went into operation in 1983. Each accelerator has the capacity to irradiate 200 t of wheat per hour with a dose of 200 Gy for insect disinfestation. This corresponds to a beam utilization of 56% (9). In France, a facility for electron irradiation of frozen deboned chicken meat commenced operation at Berric near Vannes (Brittany) in late 1986. The purpose of irradiation is to improve the hygienic quality of the meat by destroying salmonella and other disease-causing (pathogenic) microorganisms. The electron beam accelerator is a 7 MeV/10 kW Cassitron built by CGR-MeV (10). An irradiation facility of this type is shown in Figure . Because of their relatively low depth of penetration electron beams cannot be used for the irradiation of animal carcasses, large packages, or other thick materials. However, this difficulty can be overcome by converting the electrons to x-rays. As indicated in Figure 9, this can be done by fitting a water-cooled metal plate to the scanner. Whereas in conventional x-ray tubes the conversion of electron energy to x-ray energy occurs only with an efficiency of about %, much higher efficiencies can be achieved in electron accelerators. The conversion efficiency depends on the material of the converter plate (target) and on the electron energy. Copper converts 5-MeV electrons with about 7% efficiency, 10-MeV electrons with 12% efficiency. A tungsten target can convert 5-MeV electrons with about 20%, 10-MeV electrons with 30% efficiency. (Exact values depend on target thickness.) In contrast to the distinct gamma radiation energy emitted from radionuclides and to the monoenergetic electrons produced by accelerators, the energy spectrum of x-rays is continuous from the value equivalent to the energy of the bombarding electrons to zero. The intensity of this spectrum peaks at about one-tenth of the maximum energy value. The exact location of the intensity peak depends on the thickness of the converter plate and on some other factors. As indicated in Figure." In Safety of Irradiated Foods. CRC Press, 1995. http://dx.doi.org/10.1201/9781482273168-31.

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Conference papers on the topic "Frozen peas – Quality"

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Heuer, Tom, Bertold Engels, and Patrick Wollscheid. "Thermomechanical Analysis of a Turbocharger Based on Conjugate Heat Transfer." In ASME Turbo Expo 2005: Power for Land, Sea, and Air. ASMEDC, 2005. http://dx.doi.org/10.1115/gt2005-68059.

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One of the most challenging tasks in designing a turbocharger is to guarantee a sufficient lifetime. Turbine housings are critical parts due to their very complex geometry and consequently complicated temperature and stress distributions. Therefore, high thermal loads as well as thermo-mechanical fatigue have to be considered. Calculating the thermal stress distribution in the turbine housing, steady state and transient, can indicate the regions of crack initiation. From this information selective design improvements can be deduced to increase the component lifetime. But the quality of the str
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