Cake Quality Research Articles

Numerical study on the hydrodynamic properties of bentonite slurries with Herschel-Bulkley-Papanastasiou rheology model

During the construction of slurry shield tunnels, bentonite slurries play a significant part in maintaining excavation face stability where suitable slurries infiltrate into the stratum to form an impermeable filter cake. To enhance filter cake quality, accurate prediction of the hydrodynamic properties of bentonite slurries is always required during slurry parameters design. The main purpose of this study is to investigate the flow characteristics of bentonite slurries with different polymer contents using computational fluid dynamics (CFD) simulation. Mixtures of sodium bentonite powder, carboxymethyl cellulose (CMC), and water in different ratios were prepared, and a series of indoor rheological tests were conducted. Then an optimized numerical method for slurry flow simulation was developed by incorporating the Herschel- Bulkley-Papanastasiou (HBP) rheology model with the finite volume method (FVM). The proposed model was implanted in OpenFOAM, and then applied to theoretical cases of non-Newtonian plane-Poiseuille flow for model verification. Results show the theoretical and simulation results were in good accordance, with a successful description of the shear thinning characteristics of fluids and no divergency during the numerical solution procedure. Based on it, CFD simulations were implemented to investigate pipe flow characteristics of bentonite slurries with different CMC contents. Results indicate when the inlet velocity is constant, the decrease of pipe diameter can cause a more inhomogeneous flow and the growth of pressure drop; rises in rheological parameters can all increase the energy consumption and reduce the infiltration distance. When the yield stress is 25 Pa, the pressure drop reaches a maximum value of 5.47 kPa, compared with 2.69 kPa for slurries with a yield stress of 5 Pa. Furthermore, the infiltration law of bentonite slurries in pipes essentially conforms to a non-Darcy infiltration with an initial hydraulic gradient i0, which has a positive relationship with yield stress of fluids. i0 increases from 0.082 to 0.414 after adding 0.3% CMC into bentonite slurries. This research can provide significant guidance for the establishment of slurry infiltration theories and relevant numerical simulations.

Optimization of the different phases of the freeze-drying process of solid lipid nanoparticles using experimental designs

In this work, the effect of cryoprotectant type and concentration and freeze-drying process parameters were evaluated to determine an optimal freeze-drying process for celecoxib-loaded solid lipid nanoparticles. Different cryoprotectants were tested at different weight ratios (cryoprotectant:lipid). Trehalose, maltose, and sucrose at a 1:1 wt ratio were selected for further use in optimizing the freeze-drying process through experimental designs to accurately define the freezing, primary, and secondary drying conditions of the freeze-drying process. The optimal freeze-dried solid lipid nanoparticles were subjected to a 6-month stability study at either 4 °C or 25 °C/60% RH, resulting in significant growth when the nanoparticles were stored at 25 °C/60% RH. The best results were obtained with trehalose as a cryoprotectant and storage at 4 °C. Furthermore, the in vitro release data showed a significantly different release profile before and after optimization of the freeze-drying process, suggesting that the optimization of the freeze-drying process affected the quality of the freeze-dried cake. In conclusion, a successful lyophilization process was obtained due to rational cooperation between a good formulation and optimal conditions in the freezing and drying steps. This yielded an acceptable non-collapsed freeze-dried cake with good redispersibility, minimal changes in physicochemical properties, and long-term stability at 4 °C.

Conditioning of POX slurry and its effect on pressure oxidation performance of refractory gold sulphide ore

This paper describes the results of a laboratory study that looked at the conditioning of POX slurries produced by pressure oxidation (225 oC) of refractory gold flotation concentrates. The authors used a case study of sulphide concentrates produced as a result of flotation of refractory gold ores of the Malomyr and Pioner deposits to define the conditioning parameters applicable to POX slurries: i.e. temperature — 95 oC, duration — 2 to 4 hours. The above conditions help improve the quality of POX cakes before cyanidation so that the POX residue contained less sulphate sulphur and the cake weight could be lowered by 40–70%. The authors looked at the relationship between the conditioning parameters (60–95 oC with the duration of up to 7 hours) and the solids yield. They also examined how the above parameters influenced the transfer of the key components (i.e. iron, sulphur and arsenic) into liquid phase. In particular, the authors examined the process of conditioning POX cakes obtained from concentrates with the minimum (up to 2%) and high (8–10%) concentration of arsenic. The paper examines how the material composition of POX products tends to change after conditioning when dealing with sulphide concentrates. Conditioning was found to benefit the recovery of gold from POX cakes when dealing with high-arsenic concentrates. The gold particles in cakes can be encapsulated by mixed arsenate/sulphates of iron(III), which get dissolved during atmospheric conditioning, and the gold surface becomes available for cyanide solution. After conditioning, the share of cyanidable gold in POX cakes increases by 3.0 to 5.5%.

The effects of quinoa and okra incorporation on the quality of diet cake.

Producing quality products in baking industry has been facing several challenges including meeting the needs of the growing population, lack of sufficient water resources for producing enough wheat, lack of quality products made from wheat flour and high amount of waste. Recently, the quality of baking products has been improved by mixing different types of flour, which increases the nutritional value and improves the quality of the final product. This study evaluates the possibility of making a cake by incorporating wheat flour with quinoa and okra flour. Moreover, basil gum is used to improve the gluten network. The cake samples were prepared with quinoa flour at two levels (15 and 30%), okra flour at two levels (0.8 and 0.16%) and basil gum at a level of 0.4%; finally, their physicochemical, rheological, SEM, and sensory properties were evaluated. Based on the results, adding quinoa and okra flour and basil gum increases the density and consistency of the batter. Hardness, springiness, chewiness, cohesiveness, and adhesiveness of the blend Q2B1R was improved. The granule structure of the quinoa flour cakes were affected, and the gluten network was not well formed as shown in the electron microscopy images. However, the gluten network was improved in the samples with 0.4% basil gum and 0.8% okra flour. By adding okra and quinoa, better specific volume, porosity, and moisture content was obtained. Sensory evaluation of the cakes indicated that the blend Q2B1R was scored close to the control sample.

Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties.

This study aimed to investigate and optimize the quality and sensory properties of baked products with lutein-enriched marigold flower powder (MP). Lutein-enriched marigold flowers produced via hydroponic methods using LED lights were used as a functional material in sponge cakes to increase lutein content. MP particles were divided into coarse (Dv50 = 315 μm), fine (Dv50 = 119 μm), and superfine MP (Dv50 = 10 μm) fractions and added to the sponge cake after being designated to control (sponge cake prepared without MP), coarse MPS (sponge cake prepared with coarse MP), fine MPS (sponge cake prepared with fine MP), and superfine MPS (sponge cake prepared with superfine MP) groups. The sizes and surface properties of superfine MP particles were more homogeneous and smoother than the other samples. As the particle size decreased, the specific volume increased, whereas baking loss, hardness, and chewiness of the sponge cake decreased. Superfine MP and superfine MPS had the highest lutein content. The flavor of marigold and the overall acceptability of sponge cake with superfine MP were 7.90 ± 0.97 and 7.55 ± 0.76, which represents the highest values among the samples. The results of this study have shown that jet milling can contribute to improvements in texture, lutein content, and sensory qualities for baked products with MP.

Performance evaluation of polymer nanolatex particles as fluid loss control additive in water-based drilling fluids

The development of various nanoparticles and their successful application in oil and gas drilling engineering is an extremely interesting and crucial area of research, particularly in the field of drilling fluids. In this study, styrene, butyl acrylate, acrylamide, and 2-acrylamide-2-methylpropanesulfonic acid were used as the main raw materials to synthesize a polymer nanolatex (SBAA) employing a conventional emulsion polymerization approach (one-pot method). SEM, TEM, and PSD experiments demonstrated that SBAA is a nanoparticle with a particle size of around 150 nm and a distinct core-shell structure. The TGA analysis revealed that SBAA had a decomposition temperature of 296 °C. Particularly, the unique self-assembly behavior of nanolatex particles is discussed for the first time using TEM and UV–Vis experiments. Additionally, filtration and permeability plugging tests were used to evaluate the filter loss reduction and micro-pore plugging ability of the SBAA in water-based drilling fluids. The findings showed that SBAA could reduce the medium pressure filtration loss by around 33% compared with the basic bentonite fluid, and the reduction rate after aging at 200 °C is around 41%. Particularly, it can reduce the filtrate loss velocity of water-based drilling fluid in heterogeneous pores, and the effects of filtration reduction and mud cake quality enhancement outperform those of commercial nanosilica particles. This study offers a novel reference approach for developing novel nanomaterials for water-based mud to plug microscopic pores and maintain wellbore stability.

Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes

Roasting is the traditional heat treatment of oat kernels before milling in China. The effects of roasting and milling methods on the physicochemical properties of oat flour and the quality of the steamed oat cake have not been explored. Roasting treatment caused a looser structure of the oat grain, which made the oat grain easier to crush. Stone milling induced severe damage (92 g/kg) and aggregation of starch granules, resulting in the highest total starch hydrolysis rate of oat flour and the highest total gas volume of raw oat batter. However, the pore expansion capacity was restricted, resulting in the minimum specific volume and the highest hardness of steamed oat cake. Ultrafine milling produced a more uniformly particle size distribution of raw and roasted oat flour and the steamed oat cake prepared with ultrafine-milled raw oat flour had the maximum specific volume and minimum hardness, 2.75 mL/g and 6.01 N. Pulverizer milling resulted in the lowest solubility index and the lowest starch hydrolysis rate of raw and roasted oat flour. Raw whole oat flour prepared by ultrafine milling or pulverizer milling gave softer steamed oat cakes with higher volume or slower starch degradation, respectively.

The effect of wheat flour treated with superheated steam on the microstructure and rheological behaviors of batter and cake quality

AbstractThe purpose of the current study was to investigate the influence of wheat flour treated with lab‐scale superheated steam on the batter characteristics and cake quality. Superheated steam treatment (SST) significantly decreased the density and viscosity of cake batter, indicating that the treated samples contained more air bubbles in the batter system. This result also was confirmed by a light microscope. Following SST, treated samples exhibited a lower apparent viscosity compared to native samples, decreasing both the consistency index and flow behavior index. Meanwhile, SST increased the storage modulus (G′), while it decreased both the loss modulus (G′′) and loss tangent (tanδ). These changes in the batter properties influenced the quality of the final cake products. After baking the batters, the treated samples produced cakes with less baking loss and higher volume and quality compared to the native samples. The internal texture exhibited higher porosity and cell density, increasing from 22.9% and 50.3 cells/cm2 (untreated flour) to 35.6% and 65.1 cells/cm2 (flour treated at 150 °C for 4 min), respectively. In addition, SST significantly decreased the hardness of the cake, thereby endowing the final products with a softer texture. The results of the present work may be useful for improving the commercial production of high‐quality cakes.Practical applicationsThis research provides a new technique to produce high‐quality cakes. In this work, superheated steam treatment (SST) was found to change the physical characteristics of the cake batter, adding more air bubbles and improving the internal structure of the cake. The results show that SST has great prospects for being incorporated into grain processing methods to improve the quality of the final products. The lab‐scale superheated steam processing technique proposed herein features a shorter processing period compared to conventional thermal processing methods, taking mere minutes, and thereby shortening the overall workflow. This work expands the potential applications of superheated steam technology in the food industry.

Lipases as cake batter improvers compared to a traditional emulsifier

Lipases can act on the baking quality of cakes as clean-label improvers. Only little is known about their possible effects on the batter quality of cakes. Especially the importance of the cake formulation has not been studied before. We therefore aim to analyse the effects of seven baking lipases on three different cake formulations (an eggless basic cake, a pound cake and a yeast-based cake) in comparison to the emulsifier DATEM (mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids). The impact on batter density, stickiness and rheological properties was examined. Both the lipase and the cake formulation had an influence on the extent of batter improvement. The greatest lipase-induced effects occurred in the eggless cake, probably because no intrinsic emulsifiers were present. Lipase reactions seemed to be inhibited in the yeast-based cake. For basic cake and pound cake, three lipases decreased batter density (up to 3.7%) and stickiness (up to 42.7%) and caused a liquefaction of the batter. This leads to an eased machinability of lipase-treated batters for cake manufacturing and opens up many possibilities for application of lipases in cakes and other fine bakery goods.

The function of maltodextrins and ziziphus gum in cake and cake batter

Commercial maltodextrins (MD) and ziziphus gum (ZG) have been investigated for their effects on cake quality and possible use in slowing the staling process. The effects of MD and ZG were assessed by analyzing the pasting properties of the wheat flour slurry, the properties of the dough, and the quality of the cake after baking and after three days of storage. The qualities of the gel texture were assessed using a texture profile analysis (TPA) test, the qualities of the dough and cake were assessed using the Micro-doughLab and the TA-TXT texture analyzer, respectively. The evaluation of overall acceptance, texture, aroma, taste, and color was also done using 9 points hedonic sensory methods. Overall, despite their impacts were not similar, MD and ZG had a considerable impact on the quality of the cake, the dough, and the cake batter. By lowering gel hardness, which is the opposite of MD's effect, and raising setback, which appears to support amylose retrogradation, ZG appears to limit amylose retrogradation. Less mixing tolerance index (MTI) and more stability were imparted in the dough by both ZG and MD. ZG and MD both significantly increased the cake volume, although MD did so more. Although the batter density was high, MD greatly increased cake volume. The cake's sensory parameter scores indicated that MD had a positive impact on it, and both the 2% MD blends and the control blends performed equally well in terms of general acceptance.

Application of low methoxyl pectin powder derived from palmyra palm pulp wash water to enhance toddy palm cake quality

Application of low methoxyl pectin powder derived from palmyra palm pulp wash water to enhance toddy palm cake quality

Product Quality Analysis Of Bogor Lapis Cake

The background of this writing in the culinary world is that there are many forms and kinds of various kinds of food from small to large and from cheap to expensive. For daily needs, there are many activities that are carried out by everyone. The foods available in the market today are indeed quite diverse, in terms of taste, texture, and of course at different prices. The price offered is usually too expensive, and also the benefits contained in it are not accompanied by quality. This research method aims to determine the quality of the product in terms of color, aroma, texture and taste. The method used in this research is descriptive method, with the results saying that the quality of cakes in Lapis Bogor is quite good. Collecting data used in this study using a questionnaire distributed to 100 respondents who are consumers of Lapis Bogor. Based on research on the quality of cakes in Lapis Bogor, the average value of the Color indicator is 3.9, the Aroma indicator is 3.7 while the Texture indicator is 3.7 and the Taste indicator is 4.0. The author concludes that overall it is hoped that the results of this study are good, this research can provide positive input and support from the company and its readers.

The utilization of pumpkin as a substitution ingredient for making steam cake to improve organoleptic quality and food acceptance

Background: Pumpkin production in Indonesia is quite high but its utilization is still low. Public knowledge related to pumpkin is very simple, starting from how to process it until become a food product. Pumpkin can be processed into various kinds of food like steamed cake. Aim: The aim of this research is to determine the right concentration of pumpkin and wheat flour from the panelist's point of view in an effort to improve the organoleptic quality and acceptability of the pumpkin steam cake. Methods: This is an experimental research with a completely randomized design. The first stage is making of pumpkin steam cake consist of three concentration variations of pumpkin vs wheat flour. The formulas are P1 (10% : 90%), P2 (20% : 80%) and P3 (30% : 70%). The second stage is to carry out organoleptic and acceptability tests. The data is processed and analyzed descriptively. Results and discussion: Most of panelists was very liked with pumpkin steam cake that using P3 formula compared to the P1 and P2 formulas. The steam cake that produced using the P3 formula has a very yellow color, very distinctive aroma of pumpkin, very sweet taste, and very soft texture. Conclusion: The substitution of pumpkin in the manufacture of steam cake can improve its organoleptic quality and acceptability. This finding is expected to provide information regarding the use of pumpkin as a food product, so it can increasing people's consumption of nutritious food.

COMPARATIVE STUDY OF LOCAL BARITE AND IMPORTED AS WEIGHTING AGENT IN DRILLING FLUIDS: A REVIEW

Nigeria is blessed with a considerably large deposit of solid minerals, of which barite is one of it. The industrial need for barite has increased over the period as oil and gas exploration and exploitation grew because barite is used as a weighting agent in drilling fluids. Though, this is not the only application of barite. This resulted in the massive importation of barite for use by oil and gas firms operating in Nigeria. However, we sit on a deposit of barite, and we also import it, losing high foreign exchange earnings owing to some studies that revealed that Nigeria has low grade barite which is not meeting up with the API’s specification. In fact, some deposits of barite have not been explored for first time. This review paper has revealed a good number of studies done by researchers in the recent past, showing the rheological properties of local barite measuring up the imported ones and the API’s specific gravity is 4.2 and some works reviewed showed high grade barite have specific gravity (S.G) of 4.2 and little above. The previous studies showed that drilling mud treated with local barites have the required rheological properties for safe drilling operation. The fluid loss property of local barite is a little lower that the API standard and the imported barites but improved when 10 g Torkula barite was used to enhance the filter cake quality and reduce the fluid loss (Afolayan, et al., 2021). This review will serve as a boost to Government’s and agencies’ efforts to go full ball into extraction and processing barite in Nigeria to bridge the gap in the supply chain of local barite in Nigerian oil and gas industry in order to increase foreign exchange earnings. Keywords: Barite, Drilling fluid, Specific Gravity, Weighting Agent and API Specification.

A study on the excavation face failure of pressurized slurry shield

The Wuhan Metro Line 8 Crossing River Tunnel Project suffered manifest pressure fluctuations when opening the excavation chamber of the slurry shield. In this paper, numerical simulation and air pressure test are both carried out to analyze the causes of the pressure fluctuation. The analysis results show that the air pressure applied on the excavation face during the opening of chamber lies in the safe region, excluding the possibilities of active and/or passive excavation face failures. Then, calculated by empirical formula, the pressure on site is lower than the hydraulic fracture pressure, which means the pressure fluctuation is not related to the hydraulic fracture. At last, by air pressure tests, the break through pressure of the filter cake is found much smaller than the air pressure on site. Therefore, it is concluded in this paper that the quality of the filter cake does not meet the design standard, and the breakdown of the filter cake is the main cause of the observed pressure fluctuations on the excavation face. Furthermore, the mechanism of filter cake breakdown is investigated experimentally.

Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake

Although pork fat provides a good flavor to food, it is associated with the development of cardiovascular diseases and obesity. In our study, cod protein-stabilized and casein-stabilized high internal phase emulsions (HIPEs) were applied as substitutes for pork fat to create healthy surimi products. The effect of replacement amount (10%, 30%, 50%, and 70% of pork fat) on the rheology and differential scanning calorimetry of fish cake paste, as well as the texture quality, moisture distribution, and microstructure of fish cakes (FCs), were studied. The addition of HIPEs significantly improved the tenderness and whiteness of FCs. Gel strength was balanced after adding appropriating HIPEs, which was revealed by storage modulus and loss modulus values of fish cake pastes. The addition of HIPEs improved the distribution of water and oil in FCs and increased the binding ability of protein and water to ensure that the gel network structure can better “capture” water and oil, resulting in similar gel strength with a tender and healthier FCs. Under the same replacement amounts, there were some differences in the texture quality of FCs with different HIPEs, which might be caused by differences in the water content and texture of the two kinds of HIPEs.

Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: A systematic review and meta‐analysis

AbstractBackground and ObjectivesBakery products have the highest amount of sugar among food products. The cake is known as one of the most popular bakery products. Therefore, substituting sugar in cakes can be one of the ways to reduce product energy and prevent weight gain. In this study, comprehensive research was conducted to investigate the effect of replacing sugar with xylitol and maltitol on the quality of cakes. PubMed, Web of Science, Google Scholar, Scopus, ProQuest, and Food Science and Technology Abstracts databases, were searched to find related studies.FindingA total of 617 articles were collected from different databases, and after checking with inclusion criteria, finally, 10 articles were included for meta‐analysis.ConclusionDue to different percentages of xylitol and maltitol being used to replace sucrose in different studies, the studies were combined in subgroups with different replacement percentages. No significant difference was observed in most subgroups due to replacing sucrose with maltitol and xylitol.Significance and NoveltyThese results show that xylitol and maltitol have the same characteristics as sucrose, and their substitution in the cake does not cause a significant difference in the characteristics of the cake.

Local Stability in the Process of Excavation Located in High Permeability Saturated Sand of Diaphragm Wall Construction

The stability of the slurry trench is very important in the construction of the underground diaphragm wall. In the current research, the local instability of the slurry trench is mainly investigated after the excavation of a unit slot is completely completed. However, the local stability in the process of excavation has received little attention. In this paper, the local stability in the process of excavation located in high permeability strata of diaphragm wall construction is investigated. A slurry infiltration experiment was carried out to investigate the distribution of the excess pore pressure in the high permeability strata, which can determine the effective support pressure. Then, the local stability of the slurry trench in the process of excavation located in high permeability saturated sand is calculated. The results show that the same types of sand according to the design code cannot be simply treated to have the same permeability and similar distribution of the excess pore pressure, since whether the filter cake can be formed and the quality of the filter cake are the key factors to determine the distribution of the excess pore pressure. This is also crucial for the local stability in the process of excavation located in high permeability saturated sand. It is suggested that attention should be paid to the local stability in the process of excavation located in high permeability strata when the slurry infiltration mode is the pure permeable zone.

The nanoemulsions: A new design and fat‐reducing strategy for the bakery industry. Their effects on some quality attributes of fat‐reduced cakes

Oil-loaded nanoemulsions (NEs) with a diameter of 192.28–240.70 nm were obtained and NEs (containing 3.75 g nanosized oil) were added to the fat-reduced cake formulation. The fat content decreased by 42.38%, 44.42, and 45.84%. With the fat reduction, the specific volume increased from 2.43 to 3.07 cm3/g. It was revealed that cakes with less fat were just as soft as the control. The ABTS (2,2-azino bis-(3-ethylbenzothiazoline-6-sulfonic acid)) radical cation scavenging value, which was 62.45 mmol TEAC/g (Trolox Equivalent Antioxidant Capacity/g) for the control sample, significantly increased with NE replacement. In addition, cakes containing only 3.75 g of a nanosized oil showed sensory qualities similar to the control. Cake samples' greasiness remained the same even though NE-containing samples had less fat. In summary, adding NE to a cake's formulation can improve the functional, oxidative, and physical properties without lowering the cake's quality. Also, NE addition could limit mold and yeast growth. Practical applications The cake is a bakery product consumed by all ages of people. However, its high fat ratio is one of the major problems related to cake. Although researchers and food producers have tried for reducing the fat content with carbohydrate and protein-based fat replacers, it is a big problem to produce a desirable cake without fat. In this sense, nanoemulsions containing nano-scale oil can be the solution to overcome this problem. In this study, nanoemulsions with a diameter of 192.28–240.70 nm were successfully fabricated. The nanoemulsions containing only 3.75 g nano-oil were added to the fat-reduced cake formulation. According to the results, highly acceptable cakes were obtained by nanotechnology. Sensory properties were improved with nanotechnology despite the fat reduction. A novel, cheap, and easy formulation was developed for fat-reduced cakes. Consequently, it was revealed, that nanoemulsions can be successfully used in fat-reduced cake production, also, the functional properties of cakes can be improved via nano-oil.

Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor.

This study aimed to compare tilapia fish cake drying and sterilization conditions (105, 115, and 121 °C) on the quality of the cakes. The impacts of volatile flavor substances, the chroma value, quality and structure characteristics, microscopic structure, and the types and content of volatile flavor substances were also analyzed. The results showed that after drying and sterilization, the L* value, W value and delta-E value of fish cakes decreased significantly from 77.12 to 64.77, 66.21 to 52.57, 10.46 to 24.50, respectively. However, a* value and b* value increased significantly from 0.30 to 6.97 and 24.85 to 30.89, respectively. The elasticity, hardness, and chewiness increased significantly with the drying process but decreased significantly with the increased sterilization temperature. Scanning electron microscopy results showed that the internal pores of the fish cakes became smaller, and the tissue structure was closer after drying. Gas chromatography-ion mobile spectrometry analysis identified a total of 36 volatile flavor compounds. Among these, ketones comprised the largest content, aldehydes represented the largest variety, and all volatile compounds contributed significantly to the flavor of fish cake. PCA results and nearest-neighbor fingerprint analysis showed that there were obvious differences in volatile flavor compounds between different treatments. In summary, this study conducted a detailed comparative analysis of the quality and flavor of fish cakes subjected to different processing methods. These findings contribute suggestions for sterilization temperatures in industrial production processes.