Orientador: Vivaldo Silveira Junior / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-08T21:24:52Z (GMT). No. of bitstreams: 1 Barbin_DouglasFernandes_M.pdf: 2471115 bytes, checksum: d96f699c328a8086ec9a94c3315aab07 (MD5) Previous issue date: 2007 / Resumo: A redução do tempo de congelamento de produtos alimentícios é um objetivo almejado, devido este processo ser caro e que envolve elevado gasto energético. Os produtos alimentícios são predominantemente congelados em túneis com convecção forçada por insuflação de ar; porém, é preferível realizar a exaustão de ar, ao invés de insuflação, pelo fato da exaustão promover uma circulação de ar mais uniforme ao redor do produto. Um túnel de ar forçado por exaustão é composto por um ventilador que circula de forma a retirar o ar, produzindo uma região de baixa pressão, onde se localiza o produto, buscando uniformizar a circulação do ar frio em contato com o mesmo. Desse modo, este trabalho se propôs à montagem experimental de um túnel ¿portátil¿ de congelamento por ar forçado, onde se pode estudar a utilização de insuflação e exaustão de ar. Este túnel foi construído e alocado no interior de uma câmara de armazenagem de produtos congelados, buscando melhorar a distribuição do ar, potencializando a troca térmica entre o ar e o produto a ser congelado. A montagem foi monitorada através de termopares para determinação das curvas de congelamento e eficiência do sistema. Durante o processo de congelamento, foi avaliada a transferência de calor através da montagem, comparando os processos de exaustão e insuflação e analisados os coeficientes de transferência de calor entre o ar de resfriamento e o produto em diferentes posições e camadas do palete, bem como a distribuição do ar de resfriamento em circulação ao redor do produto. Os resultados mostraram uma redução no tempo de congelamento das amostras com a utilização do túnel ¿portátil¿ em relação ao processo sem a utilização deste aparato dentro da câmara. O processo de exaustão apresentou uma redução de até quatro horas para o congelamento em relação à insuflação. Os valores de coeficiente de convecção foram maiores para a exaustão do que para a insuflação em todas as camadas da montagem, com exceção da superior, que recebia o ar diretamente do interior da câmara na insuflação. Um coeficiente de heterogeneidade foi proposto para avaliar a diferença de temperaturas no produto durante o congelamento. Estes valores, juntamente com a análise das temperaturas obtidas no processo, mostraram que a distribuição do ar, bem como a transferência de calor, ocorre de maneira mais homogênea no interior do palete na exaustão do que na insuflação / Abstract: The conditions necessary to keep the air temperature and movement at the product surface will determine the freezing process efficiency. Since the energy level could implement on the final cost, the reduction of the freezing process time was a major goal in the whole experiment. Food products are predominantly frozen in air blast freezing tunnels. Therefore, exhausting air is preferable than blowing it through, since it minimizes air short-circuiting and results in more uniform cooling. To produce an homogeneous refrigeration, the main configuration to be determined for pallets storing plastic packages in boxes are the package distribution and air orientation. The main components of an exhausting forced-air tunnel are a fan that causes the equipment inside air evacuation creating a low pressure region. The product is arranged on this spot creating uniform distribution of the cold air inside the equipment, around the product. Therefore, the objective of this work is to build an experimental portable forced-air freezing tunnel, and work on comparative studies with air exhausting and blowing. The tunnel was built and placed inside a freezing product storage chamber, and the objective was to improve the air circulation and the thermal distribution between the product and cold air, for a sample batch left inside the chamber. The batch was monitored using thermocouples for freezing variation and system efficiency graphic determination. It was also provided the heat transfer analysis, comparing the exhausting and blowing process, and the heat transfer coefficients of the cold air and the product as well as the air distribution around the product. The results have shown reduction of the freezing time of the samples when the portable tunnel was used comparing without the tunnel tests (reference). The air evacuation process reduced up to four hours with comparison to the blowing system the freezing process. Convective coefficient results were higher for air evacuation than air blowing in every part of the batch, except for the upper layer of products were the cold air of the chamber was directly in contact with the product. These results, with the temperature analysis obtained, indicated that the air distribution occurs more uniformly around the products in the exhausting process than blowing system, as well as the heat transfer / Mestrado / Mestre em Engenharia de Alimentos

O objetivo geral deste trabalho foi avaliar a influência dos leucócitos do colostro bovino na imunidade inata, desenvolvimento da microbiota intestinal e ocorrência de diarreias em bezerras Holandesas recém-nascidas. Para isso, 20 bezerras Holandesas foram acompanhadas nos seguintes momentos: antes da mamada do colostro (D0); 1-2 (D2); 7 (D7); 14 (D14); 21 (D21) e 28 (D28) dias após nascimento e foram distribuídas em dois grupos experimentais: grupo COL+ recebeu colostro fresco (4L) proveniente de suas respectivas mães; e grupo COL- recebeu colostro congelado e acelular (4L) de vacas doadoras. Capítulo 1 O objetivo deste capítulo foi avaliar a presença e influência dos leucócitos do colostro na colonização do trato gastrintestinal. Para isso, amostras de colostro foram semeadas em TSA e MacConkey para CBT e CCT; e amostras de fezes em agar sangue, MacConkey e Salmonella-Shiguella. Bezerras apresentaram maior frequência de diarreia no D14 (COL+=78%; COL-=60%). O grupo COL- apresentou maior CBT e CCT/mL (3,93x106 ufc/mL e 3,01x105 ufc/mL) em relação ao COL+ (0,94x106 ufc/mL e 0,78x105ufc/mL). Sobre as espécies bacterianas isoladas, as que foram mais frequentes no COL+ foram Proteus mirabilis (29,91%), Escherichia coli (28,04%), Citrobacter freundii (5,61%) e Staphylococcus spp (5,61%), no COL- foram Escherichia coli (28,70%), Proteus mirabilis (27,78%), Klebsiella pneumoniae (11,32%) e Morganella morganii (5,66%). O momento com maior isolamento em ambos os grupos foi o D2 (COL+ = 26 cepas; COL- = 27 cepas), período em que iniciou a diarreia nas bezerras. Não foi possível detectar diferenças entre as frequências de microrganismos entre os grupos COL+ e COL-. A administração de colostro COL+ e COL- não influenciou na proporção de bactérias aeróbias presentes nas fezes e na ocorrência de diarreia das bezerras durante o período neonatal. Capítulo 2 O objetivo deste capítulo foi avaliar a influência dos leucócitos do colostro na resposta imune inata em bezerras Holandesas. Os animais foram submetidos ao exame clínico, seguido da colheita das amostras sanguíneas para realização das provas laboratoriais. As concentrações de cortisol sérico e haptoglobina não apresentaram diferenças estatísticas, enquanto a concentração de ferro foi diferente entre os grupos no D7. No leucograma não foi detectada diferença para os leucócitos totais e neutrófilos absolutos, mas houve tendência entre os grupos no D7 para os valores de neutrófilos relativos. O marcador CH138+CD62L+ não apresentou diferença entre os grupos, apesar da maior expressão ter sido detectada no COL-. A expressão de CH138+CD62L- foi maior no COL+ no D14. A fagocitose e produção de H2O2 pelos neutrófilos sanguíneos apresentou perfil semelhante em relação ao S. aureus e E. coli entre os grupos, apesar do COL- apresentar maior intensidade de fagocitose do D7 ao D14. Houve tendência para o aumento da proporção de granulócitos liberando H2O2 basal no D14 para o COL-, entretanto o COL + apresentou tendência para maior intensidade da fagocitose no D21. A proporção de granulócitos (%), estimulados com S. aureus, liberando H2O2 foi maior no COL+ em D7, enquanto o estímulo com a E. coli não resultou em diferenças entre os grupos. A intensidade de fluorescência foi maior e gradual no COL+ quando as células foram estimuladas, porém não foram encontradas diferenças estatísticas. As células do colostro influenciaram no perfil sanitário apresentado pelas bezerras, observando-se maior intensidade de diarreias, menores teores de ferro sérico e anemias no grupo que recebeu colostro congelado. A migração dos granulócitos sanguíneos foi mais rápida e intensa no COL+ em relação ao COL-, após exposição natural aos patógenos causadores de diarreia. O índice de fagocitose (%) dos granulócitos apresentou semelhança entre os grupos, entretanto a intensidade da fluorescência foi mais intensa no COL-. Em contrapartida, o COL+ demonstrou maior habilidade em produzir H2O2 / The aim of this study was to evaluate the influence of bovine colostrum leukocytes in innate immunity, in the development of the intestinal microbiota and the occurrence of diarrhea in newborn Holstein calves. For this, 20 Holstein calves were followed in the following moments: before colostrum intake (D0); 1-2 (D2); 7 (D7); 14 (D14); 21 (D21) and 28 (D28) days after birth. They were divided into two experimental groups: COL+ group, which received fresh colostrum (4L) from their mothers; and COL-group which received frozen and acellular colostrum (4L) of donor cows. Chapter 1 -The aim of this chapter was to evaluate the presence and influence of colostrum leukocytes in the colonization of the gastrointestinal tract. For this, colostrum samples were seeded in TSA and MacConkey for TPC and TCC; and stool samples on blood agar, MacConkey and Salmonella-Shiguella. Calves presented higher frequency of diarrhea in D14 (COL+ = 78%; COL- = 60%). The COL- group showed higher TPC and TCC/mL (3,93x106 cfu/mL and 3,01x105 cfu/mL) compared to COL+ (0,94x106 cfu/mL and 0,78x105 cfu/mL). Regarding the isolated bacterial species, those that were more frequent in the COL+ were Proteus mirabilis (29.91%), Escherichia coli (28.04%), Citrobacter freundii (5.61%) and Staphylococcus spp (5.61%); in the COL-were Escherichia coli (28.70%), Proteus mirabilis (27.78%), Klebsiella pneumoniae (11.32%) and Morganella morganii (5.66%). The moment with more insolation in both groups was the D2 (COL+ = 26 strains; COL- = 27 strains), period in which started the diarrhea in calves. It was not possible to detect differences between the frequencies of microorganisms between the COL+ and COL- groups. The COL+ and COL- colostrum management did not influence the proportion of aerobic bacteria present in feces and the occurrence of diarrhea in calves during the neonatal period. Chapter 2 The aim of this chapter was to evaluate the influence of colostrum leukocytes in the innate immune response in Holstein calves. The animals were submitted to clinical examination, followed by blood samples collection to perform laboratory tests. The serum cortisol and haptoglobin concentrations did not show statistical differences while the iron concentration was different between groups at D7. The leukogram did not show difference to total leukocytes and absolute neutrophils, but there was a trend between groups at D7 for relative values of neutrophils. The CH138+CD62L+ marker showed no difference between groups, despite an increased expression was detected in COL-. The expression of CH138+CD62L- was greater in COL+ at D14. The phagocytosis and production of H2O2 by blood neutrophils showed similar profile in relation to S. aureus and E. coli between groups, although COL- presented greater phagocytosis intensity from D7 to D14. There was a trend for the increase of granulocyte proportion, releasing basal H2O2 at D14 for COL-, however COL+ presented trend to a higher intensity of phagocytosis at D21. The proportion of granulocytes (%) stimulated with S. aureus releasing H2O2 was greater in COL+ at D7, while stimulation with E. coli resulted in no differences between the groups. The fluorescence intensity was higher and gradual in COL+ when cells were stimulated; however, it was not detected statistical differences. The colostrum cells influenced in the health profile presented by the calves, with a higher intensity of diarrhea, lower levels of serum iron and anemia in the group that received frozen colostrum. The migration of blood granulocytes was faster and more intense in COL+ in relation to COL- after natural exposure to pathogens that cause diarrhea. The phagocytosis rate (%) of granulocytes showed similarity between groups, although the fluorescence intensity of COL- was more intense. In contrast, the COL+ demonstrated greater ability in producing H2O2

A carne de frango, em razão da elevada concentração de ácidos graxos insaturados, é altamente suscetível ao processo de oxidação lipídica, que afeta sabor, aroma, cor e textura dos alimentos, limitando sua estabilidade e vida-útil. Devido à possível toxicidade dos antioxidantes sintéticos e à demanda atual por produtos mais saudáveis, o uso de antioxidantes naturais, como o extrato de semente e casca de uva, representa uma alternativa na prevenção da oxidação lipídica em carne de frango, além de permitir aproveitamento do resíduo do processamento do vinho e suco de uva. Assim, o objetivo deste trabalho foi avaliar extratos de bagaço de uva (sementes e cascas) das variedades Isabel e Niágara (Vitis labrusca L.) quanto à atividade antioxidante em carne de frango processada crua e cozida. Foram adicionados à carne de frango 4 tipos de antioxidantes: butilhidroxitolueno; mistura comercial de eritorbato de sódio, ácido cítrico e açúcar; extrato de semente e casca de uva Isabel; extrato de semente e casca de uva Niágara; além do tratamento controle, sem antioxidante. A carne de frango foi processada no formato de mini-hambúrgueres, embalada a vácuo e armazenada sob congelamento (-18°C), durante 9 meses. As amostras foram caracterizadas através da determinação da composição centesimal. A cada três meses, foram realizadas análises de pH, cor instrumental, avaliação microbiológica, oxidação lipídica (valor das substâncias reativas ao ácido tiobarbitúrico TBARS) e análise sensorial. Não foi verificada alteração significativa (p>0,05) na composição centesimal e no valor de pH de amostras cruas e cozidas, em nenhum dos tratamentos analisados. Ambos os extratos de bagaço de uva mostraram efeito na inibição da oxidação lipídica da carne de frango crua e cozida, apresentando resultados comparáveis aos antioxidantes sintéticos utilizados. Houve interferência dos extratos de bagaço de uva na coloração da carne de frango cozida. Na análise de cor objetiva, os tratamentos com extrato de semente e casca de uvas Isabel e Niágara apresentaram-se mais escuros, menos avermelhados e com menor intensidade de cor amarela e, na análise subjetiva, as notas destes tratamentos, para o atributo alteração de cor, foram significativamente maiores (p<0,05) que as dos demais tratamentos. A coloração da carne de frango crua não foi afetada pela adição dos extratos. Através da análise sensorial, o extrato de bagaço de uva Isabel causou menor alteração no sabor e odor da carne de frango, apresentando resultados semelhantes aos antioxidantes sintéticos. Os resultados da análise microbiológica indicaram que as amostras de todos os tratamentos apresentaram-se dentro dos padrões estabelecidos pela legislação brasileira. A utilização de bagaço da indústria vinícola (semente e casca) como antioxidante natural, combinado com o uso da embalagem a vácuo e armazenamento congelado, pode ser considerada um método eficiente para retardar a oxidação lipídica de carne de frango processada, tanto crua, como cozida. Entretanto mais estudos devem ser conduzidos a fim de aprimorar a compatibilidade dos extratos ao produto, buscando minimizar suas interferências nas características sensoriais e organolépticas. / Chicken meat, due to the high concentration of unsaturated fatty acids, is highly susceptible to lipid oxidation, which affects taste, aroma, colour and texture of foods, limiting its stability and shelf-life. Due to the possible toxicity of synthetic antioxidants and the current demand for healthier products, the use of natural antioxidants, such as grape seed and peel extract, is an alternative in the prevention of lipid oxidation in chicken meat, and allows the use of residues from wine and grape juice processing. Thus, the objective of this study was to evaluate grape pomace extracts (seeds and peels) of Isabel and Niagara varieties (Vitis labrusca L.) on the antioxidant activity in raw and cooked processed chicken meat. Four types of antioxidants were added to chicken meat: butylhydroxytoluene; commercial mixture of sodium erythorbate, citric acid and sugar; Isabel grape seed and peel extract; Niagara grape seed and peel extract; and the control, without antioxidant. The chicken meat was processed in the form of mini-burgers, vacuum packaged and stored under freezing (-18°C) for 9 months. The samples were characterized by determining the proximate composition. Every three months, the following analyses were carried out: pH, instrumental color, microbiological evaluation, lipid oxidation (value of thiobarbituric acid reactive substances - TBARS) and sensory analysis. No significant changes (p>0.05) in proximate composition and pH values were observed for raw and cooked samples, in none of the treatments. Both grape pomace extracts showed effect on inhibiting lipid oxidation in raw and cooked chicken meat, with results comparable to synthetic antioxidants used. There was interference from grape pomace extracts in the color of cooked chicken meat. In the objective color analysis, Isabel and Niagara grape seed and peel extract treatments were darker, less red and with less intense yellow color, and in the subjective analysis, the scores for these treatments, for attribute color alteration, were significantly higher (p<0.05) than the other treatments. The color of raw chicken meat was not affected by the addition of extracts. Through sensory evaluation, the Isabel grape pomace extract caused less change in taste and odour of chicken meat, with results similar to synthetic antioxidants. The results of microbiological analysis indicated that samples from all treatments were within the standards established by Brazilian legislation. The use of pomace from the wine industry (seeds and peels) as natural antioxidant, combined with the use of vacuum packaging and frozen storage, can be considered an effective method to retard lipid oxidation in processed chicken meat, both raw and cooked. However, further studies should be conducted in order to improve the compatibility of the extracts to the product, aiming to minimize its interference in the sensorial and organoleptic characteristics.

Made available in DSpace on 2014-08-20T14:37:56Z (GMT). No. of bitstreams: 1 dissertacao_rafael_tonieto.pdf: 295673 bytes, checksum: cde6d39f839653a9d49de2dfbef8ef62 (MD5) Previous issue date: 2008-10-24 / The low pregnancy rates obtained with artificial insemination using frozen ram semen make its routine use unfeasible. As the cryopreservation process causes injuries in the sperm cells, the development of extenders that include state-of-the art cryoprotectant solutions is justified. This study tested the inclusion of low density lipoprotein (LDL) and trehalose in extenders for freezing ram semen, by evaluating parameters of post-thawing semen quality. In the first experiment, 3 treatments were compared: Tris including 20% egg yolk and 5% glycerol (T1); Tris including 10 mM trehalose (T2); and T1 including 50 mM trehalose (T3). Sperm motility did not differ across treatments (P > 0.05), but T2 presented higher proportion of sperm cells having membrane integrity (P < 0.05). In the second experiment, 4 treatments were compared: Tris including 20% egg yolk (T1); T1 including 5% glycerol (T2); T1 including 100 mM trehalose (T3); and t1 including 100 mM trehalose and 5% glycerol (T4). Sperm motility and membrane integrity were higher for T2, T3 and T4 than for T1 (P < 0.05), but acrossome integrity did not differ among treatments (P > 0.05). In the third experiment, four treatments were compared: Tris including 20% egg yolk and 100 mM trehalose; and T1 with the replacement of egg yolk by LDL including 5% glycerol (T2); 100 mM trehalose (T3); and 100 mM trehalose and 5% glycerol (T4). Sperm motility and membrane integrity were higher for T2 and T3 than for the other treatments (P < 0.05), but there was no further difference among the LDL treatments (P > 0.05). Acrossome integrity did not differ across treatments (P > 0.05). Therefore, the inclusion of LDL and trehalose as cryoprotectants in extenders for frozen ram semen was associated with improvement in post-thawing sperm motility and membrane integrity. / Em ovinos, as baixas taxas de prenhez obtidas com inseminação artificial com sêmen congelado inviabilizam o seu uso como rotina. Provocando o processo de criopreservação lesões nos espermatozóides, o desenvolvimento de diluentes que incluam crioprotetores de excelência se justifica. Este trabalho testou a inclusão da lipoproteína de baixa densidade (LDL) e da trealose em diluentes para congelamento de sêmen ovino, a partir da avaliação de parâmetros de qualidade seminal pós-descongelamento. No primeiro experimento, foram comparados 3 tratamentos: Tris com 20% de gema de ovo e 5% de glicerol (T1); Tris com 100 mM de trealose (T2); e T1 com 50 mM de trealose (T3). A motilidade não diferiu entre os tratamentos (P > 0,05), mas o T2 apresentou maior proporção de gametas com membranas íntegras (P < 0,05). No segundo experimento, foram comparados 4 tratamentos: Tris com 20% de gema de ovo (T1); T1 com 5% de glicerol (T2); T1 com 100 mM de trealose (T3); e T1 com 100 mM de trealose e 5% de glicerol (T4). A motilidade e a integridade da membrana espermática do T2, T3 e T4 foram superiores a do T1 (P > 0,05), mas a integridade do acrossoma não diferiu (P > 0,05) em todos os tratamentos. No terceiro experimento, foram comparados 4 tratamentos: Tris com 20% de gema de ovo e 110 mM de trealose (T1); Tris com 8% de LDL, incluindo 5% de glicerol (T2); Tris com 8% de LDL, incluindo 110 mM de trealose (T3); Tris com 8% de LDL, incluindo 110 mM de trealose e 5% de glicerol (T4). A motilidade dos espermatozóides para o T2 e para o T3 foram superiores aos demais tratamentos (P < 0,05), mas, com relação à integridade de membrana, não houve diferença entre os tratamentos com LDL (P > 0,05). A integridade do acrossoma não diferiu entre os tratamentos (P > 0,05). Portanto, o uso de LDL e trealose como crioprotetores foi associado com melhorias na motilidade e na integridade da membrana espermática, no sêmen ovino, após o descongelamento.

Master of Science / Department of Grain Science and Industry / Charles E. Walker / Potassium bromate is a well-known strong chemical oxidant. It was once widely used by the baking industry all over the world, especially for making frozen doughs. Since potassium bromate has been banned in many countries, many researchers have studied in this area to find a replacement. Ascorbic acid was often combined with potassium bromate in frozen dough making as an oxidant dough additive. In addition, ascorbic acid has different chemical oxidant activity, and its function in yeast leavened dough is not as strong as is potassium bromate. More dough additives have been found, such as enzymes. Enzymes play key roles in bread making. In recent years, enzyme usage in bread making has been increasing, especially for shelf-life extension. Based on the results from this research, potassium bromate use can be replaced by a combination of ascorbic acid and hemicellulase/endoxylanase. However, using hemicellulase/endoxylanase alone cannot benefit frozen dough quality such as finer crumb cell or increasing final bread volume. These experimental results also show that using a combination of ascorbic acid and hemicellulase/endoxylanase can delay the development of bread firmness (staling) after baking. As frozen storage time increased, the firmness of frozen dough bread increased, and the bread tended to have a coarser texture. Hence, larger and uneven grain cells reflect a gray or dark crumb color.

Please read the abstract in the section, 00front of this document / Dissertation (MInst Agrar (Food Processing))--University of Pretoria, 2008. / Food Science / MInst Agrar / Unrestricted

This diploma paper should present the commodity - frozen concentrated orange juice and its logistic chain. Frozen concentrated orange juice (FCOJ) is the raw material used for all types of orange juice with the exception of freshly squeezed juice. The objective of this diploma paper is to assess the logistic solution of the company Louis Dreyfus Commodities for frozen concentrated orange juice, to recognise minuses and to propose possible solutions and recommendations.

The scope of the diploma thesis is to create business plan, analyse feasibility study and realistic approach of the Company focused on producing and sale of the frozen yogurt. The main aim of the theoretical part contains information about detailed awareness of all features of the business plan. All data has been sourced from the relevant source of information. All provided information were transformed into business plan of the company YoGu, s.r.o. which is mainly focused on manufacturing and selling of frozen yogurt. Due to the financial plan it has been verified that business strategy of the company YoGu is feasible and it has potential to survive in the real business environment.

Severe congenital heart disease (CHD) is diagnosed in the United States 147.4 times per 100,000 live births, excluding still births and abortions^1. With the advancement of diagnostic methods, prenatal care, and screening modalities, the total CHD birth prevalence has increased substantially^2. In turn, this increases the number of cardiac surgery cases. With the advancement of technology and cardiac surgery, smaller and younger patients are undergoing more complex cardiac procedures that involve cardiopulmonary bypass (CPB). Neonates and infants undergoing CPB are susceptible to adverse effects of CPB on the coagulation cascade due to their smaller weight and hematologic immaturity^3,4. In addition to these physiological issues in neonates and infants, CPB decreases circulating coagulation factors and anti- thrombin III levels to 50% and platelet counts to 70%^5, which can contribute to the post-operative bleeding.During CPB, neonates' and infants' coagulation factors become extremely diluted causing multiple coagulation defects^6. Optimizing the CPB circuit volume and the use of anti-fibrinolytic, packed red blood cells (pRBCs), platelets, cryoprecipitate, and ultrafiltration are among the most widely used methods in preserving and aiding coagulation factors^3,7-9. Another method of improving hemodilution-related coagulation dysfunction bleeding is by transfusing Fresh Frozen Plasma (FFP)^10. However, there are only a small number of articles focusing on the effect of FFP in post-operative bleeding in neonates and infants following complex cardiac surgery with CPB. I postulate that adding FFP during CPB will lower the possibility of patients to experience post-operational bleeding, thus, shortening their length of stay (LOS).

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. Six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation, physico-chemical analyses and quality grading. Four batches with different best before dates were purchased for each brand. Quality grading was done using statutory standards and a selected company protocol. Dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements were carried out for physico-chemical analyses. Generally, retail class peas were of superior sensory quality to caterer's peas although one caterer's brand had quality traits that were more comparable with the retail brands than the other caterer's brands. Quality grading revealed that frozen green peas can be downgraded due to poor colour, presence of extraneous vegetable matter, presence of sandy grits and soil stains, poor flavour and poor texture. Downgrading of peas can be due to one reason or due to a combination of two or more poor quality characteristics. Good quality peas were described as sweeter, smaller, greener, more moist and more tender than the poorer quality peas usingdescriptive sensory evaluation. Good peas also had high °Brix content, more intense green colour, low starch, alcohol insoluble solids, dry matter contents and texture hardness measured. Quality grading revealed that flavour problems were the major cause for low graded samples. Sensory evaluation and the methods used for instrumental analyses however, showed more easily the variations in texture attributes than flavour attributes of peas. Poor flavour was probably caused by ineffective blanching, low soluble solids content which enhanced the perception of bitterness and the presence of acetone notes. Poorly coloured peas were also either underblanched or had low moisture contents. Mealiness and hardness in peas were explained by high starch, alcohol insoluble solids and dry matter contents. Instrumental texture analysis showed indications that the harder peas also had tougher skins in addition to harder cotyledons. Lower peas also displayed characteristics typical of delayed harvesting and post-processing temperature abuse such as dehydration and pale green/white colouration. The sensory quality of frozen green peas can be predicted from the physico-chemical methods of analysis used in this study. Some of the frozen peas on sale are below the acceptable standards of quality. To achieve good frozen pea quality it is important to put emphasis on maturity at harvest and post processing storage conditions (store at -18 °C or lower and avoidfluctuatingtemperatures). The use of a strict quality grading scheme has been shownto result in good quality frozen peas. Copyright / Dissertation (MSc)--University of Pretoria, 2012. / Food Science / unrestricted