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Microbial Growth and Its Control
Published in Maria Csuros, Csaba Csuros, Klara Ver, Microbiological Examination of Water and Wastewater, 2018
Maria Csuros, Csaba Csuros, Klara Ver
A number of organic acids are used as preservatives to control mold growth. Sorbic acid, or its salt potassium sorbate, prevents mold growth in cheese. Benzoic acid, or its salt sodium benzoate, is an antifungal agent. It is effective only in acidic pH levels. It has wide use in soft drinks. Calcium propionate prevents mold growth in bread. Their use is considered quite safe. The activity of these organic acids is not related to their acidity, but to their ability to inhibit enzymatic and metabolic activity.
Optimization of process condition for preparation of sapota bar using Refractance window drying method
Published in Drying Technology, 2020
Kirti Jalgaonkar, Manoj Kumar Mahawar, Rajesh Kumar Vishwakarma, Uma Shanker Shivhare, V. Eyarkai Nambi
Ripe sapota fruits free from physical damage were used for the pulp preparation. The fruits were washed using tap water to remove foreign matter from the surface. The cleaned fruits were peeled, sliced, and seeds separated. The slices were crushed in a food blender to produce pulp. The pulp was then passed through a stainless steel sieve (1 mm aperture size) to separate fibrous matter. The pulp was then heated at 91–93 °C with continuous stirring for 2–3 min and immediately cooled to the room temperature. Sodium benzoate (2 g/kg of pulp) was added to prevent microbial growth.[25] The pasteurized pulp was packed into glass jars (5 L), sealed and stored in cold storage at 4 ± 1 °C for further studies.
The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: A mixture design approach
Published in Journal of Dispersion Science and Technology, 2018
Kok Whye Cheong, Hamed Mirhosseini, Bahareh Tabatabaee Amid, Nazimah Sheikh Abdul Hamid, Chin Ping Tan
The octenyl succinic anhydride-modified waxy maize starch (Purity Gum 1773) was provided by National Starch and Chemical (Bridgewater, NJ, USA). The whey protein isolate (WPI) (Provon A190) was donated by Glanbia Nutritionals (Monroe, WI, USA). The soursop flavor oil was purchased from Flavor Inn Corporation (Selangor, Malaysia). The palm olein was purchased from a local retailer. Sodium benzoate (Sigma-Aldrich, St. Louis, MO, USA), potassium sorbate (Acros Organics, NJ, USA), and citric acid (Sigma-Aldrich, St. Louis, MO, USA) were used as preservatives and to adjust the pH of the beverage emulsion, respectively. Deionized water was used to prepare the beverage emulsions.