贝和贝纳米复合材料涂层提高了新鲜蛋的储存稳定性,以实现可持续的包装

Hakan Şahansoy1, Cengiz Caner1, Muhammed Yüceer2

  • 1Food Engineering Department, Canakkale Onsekiz Mart University, 017020 Canakkale, Turkey.

概括

贝生物涂层显著提高了新鲜蛋的质量和储存稳定性. 较高度 (8%) 的贝增强了贝的强度,减少了体重减轻,并保持了质量指标,降低了破碎率.

相关概念视频

Waterproofing and Anti-Bacterial Admixtures in Concrete01:22

Waterproofing and Anti-Bacterial Admixtures in Concrete

Concrete's susceptibility to water absorption is due to the capillary action within the pores of its hydrated cement paste. This action draws water in, creating the need for waterproofing admixtures to prevent such penetration. The efficacy of these admixtures is contingent upon the water pressure, with variations arising from different conditions such as rain, capillary rise, or hydrostatic pressure in structures intended to hold water.
Waterproofing admixtures render concrete hydrophobic,...
Effect of Sea Water on Concrete01:22

Effect of Sea Water on Concrete

Concrete exposed to seawater can undergo degradation like the dissolution of ettringite and gypsum, increasing the material's porosity and decreasing its strength. In contrast, the crystallization of salts within the concrete's pores can cause expansion, particularly above the waterline where evaporation occurs. Nonetheless, this expansion only happens when seawater, enabled by the concrete's permeability, manages to infiltrate the structure.
Concrete in areas between tide marks, which undergo...
Drug Product Stability01:16

Drug Product Stability

The long-term stability of drug products is critical to ensuring their quality, safety, and effectiveness over time. Stability directly influences a product's ability to maintain its intended characteristics, ensuring it performs as expected during its intended shelf life. Key attributes such as drug potency, impurities, dissolution, and other physicochemical measures of performance are tested to assess stability. These parameters indicate how well the product retains its quality over time and...
Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...