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The development of ready-to-eat side dish products with gravy in retort pouches is based on the public's desire for quick, portable, and stable food options. This research aimed to examine the sterilization processes of ...

Abstract The purpose of this research was to examine the effectiveness of pre-cooking treatments on the quality characteristics of ready-to-eat (RTE) empal gentong. Raw beef meat was pre-cooked in water bath at 90°C for...

Abstract Recently, as the concept of pet food that satisfies both nutritional needs and the five senses has evolved, so too has the demand for effective pet food non-thermal sterilization methods. Prominent non-thermal t...

Abstract The application of cutting fluid in the field of engineering manufacturing has a history of hundreds of years, and it plays a vital role in the processing efficiency and surface quality of parts. Among them, wat...

The problem of food waste is one of the most significant global problems that negatively affects many environmental elements. Out-of-date food products, particularly category III animal waste, contribute to this problem....

Objetivos: realizar um censo sobre as condições de saúde das mulheres com idade entre 20 e 49 anos residentes na Vila Santos Dumont, Pelotas, RS. Métodos: utilizaram-se questionários padronizados para obtenção de ...

The technique of air sterilization by thermal effect was revisited in this work. The impact of incorporating a high efficiency heat recovery exchanger to a sterilizing cell was especially assessed. A mathematical model w...

Abstract Pre-use post-sterilization integrity testing (PUPSIT) has emerged as a critical standard in biopharmaceutical manufacturing, driven by the revised EU GMP Annex 1 and global regulatory harmonization. PUPSIT aims ...

Abstract The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intens...