Material Detail

Bio-field Treatment: An Effective Strategy to Improve the Quality of Beef Extract and Meat Infusion Powder

Bio-field Treatment: An Effective Strategy to Improve the Quality of Beef Extract and Meat Infusion Powder

The present research work investigated the influence of bio-field treatment on two common flavoring agents used in food industries namely beef extract powder (BEP) and meat infusion powder (MIP). The treated powders were characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), particle size analysis, surface area analysis, differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The FT-IR results showed disappearance of triglycerides peaks in both the treated powders as compared to control. XRD results corroborated the amorphous nature of both control and treated samples. The BEP showed enhanced average particle size (d50) and d99 (size exhibited by 99% of powder particles) by 5.7% and 16.1%, respectively as compared to control.... Show More
Rate

Quality

  • User Rating
  • Comments
  • Learning Exercises
  • Bookmark Collection (1) Bookmark Collections
  • Course ePortfolios
  • Accessibility Info

More about this material

Comments

Log in to participate in the discussions or sign up if you are not already a MERLOT member.
hidden