Influence of production and storage conditions on the quality of heat-treated tar-bonded refractories

Refractories ◽  
1992 ◽  
Vol 33 (3-4) ◽  
pp. 186-187
Author(s):  
P. I. Sham ◽  
S. A. Nagornyi ◽  
A. P. Nagornyi ◽  
V. A. Tkal' ◽  
E. A. Ivanov
Keyword(s):  
Storage Conditions ◽  
Heat Treated ◽  
And Storage

scholarly journals Effects of packaging and storage conditions on the quality of amoxicillin-clavulanic acid – an analysis of Cambodian samples

2013 ◽  
Vol 14 (1) ◽  
Author(s):  
Mohiuddin Hussain Khan ◽  
Kirara Hatanaka ◽  
Tey Sovannarith ◽  
Nam Nivanna ◽  
Lidia Cecilia Cadena Casas ◽  
...  
Keyword(s):  
Clavulanic Acid ◽  
Storage Conditions ◽  
Amoxicillin Clavulanic Acid ◽  
And Storage

scholarly journals Nanocomposite coatings for hatching eggs and table eggs

2021 ◽  
Vol 6 (1) ◽  
pp. 573-586
Author(s):  
Oleksandr Chekh ◽  
Olga Bordunova ◽  
Vadym Chivanov ◽  
Evgenia Yadgorova ◽  
Larisa Bondarchuk
Keyword(s):  
Pathogenic Bacteria ◽  
Protective Coatings ◽  
Storage Conditions ◽  
Hatching Rate ◽  
Green Technologies ◽  
Egg Hatching ◽  
Poultry Products ◽  
Hatching Eggs ◽  
And Storage

Abstract Theoretical and applied aspects of the concept of using biomimetic protective coatings GREEN ARTICLE (ARTIficial cutiCLE) in the poultry industry, namely in the production of table and hatching eggs, are developed. The basic matrix component of the protective coatings GREEN ARTICLE is chitosan, an environmentally friendly, inexpensive, and harmless material. It is experimentally proved that electrochemical and ultrasonic technologies for modifying a solution of chitosan in peroxide compounds (peracetic acid and hydrogen peroxide) with nanoparticles of oxides like titanium, iron, zinc, and metals, such as titanium, copper, and calcite, allow to create protective coatings of double action in accordance with the technologies: (a) extending the shelf life of table eggs, food green article (FGA) and (b) preventing contamination of hatching eggs with pathogenic microflora, increasing the hatchability of eggs, and the quality of chicken, hatching green article (HGA). In the technology of storing table eggs, artificial cuticles based on chitosan FGA are characterized by the following characteristics: increased thickness of 6–10 µm, low gas and moisture permeability, and high biocidal activity against pathogenic bacteria and viruses. It is shown that the use of FGA technology in the production of table eggs can extend the period of transportation and storage of products by 33–35 days at a temperature of 24°C and maintained a grade A (Haugh unit = 71–60) through the entire 35 days period. The technology HGA reduces the rate of contamination of hatching eggs with pathogenic microflora by 99.29–99.7%, while increasing the egg hatching rate by 2.3–11.6% compared to the control, depending on the cross of the poultry and the storage conditions of the hatching eggs. It is important that these technologies have a great prospect for application in countries that develop green technologies for the production of poultry products.

scholarly journals An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Driss Ousaaid ◽  
Hamada Imtara ◽  
Hassan Laaroussi ◽  
Badiaa Lyoussi ◽  
Ilham Elarabi
Keyword(s):  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Antibacterial Activities ◽  
Storage Conditions ◽  
Production Methods ◽  
Maximum Value ◽  
Processing And Storage ◽  
And Storage ◽  
Excellent Source

Vinegar is a natural product rich in bioactive compounds such as phenols, flavonoids, and organic acids. Several factors affect the quality of vinegars such as apple origin, environmental conditions, production methods, processing, and storage conditions. We investigated the quality of apple vinegars as well as their physicochemical properties and the antioxidant and antibacterial activities of vinegars collected from different areas in Morocco. For physicochemical properties, the outcomes showed the following values: pH (3.18–3.83), electrical conductivity (2.11–2.90), acidity (0.24–5.6), Brix (3.25–6), and density (1.0123–1.0233). The polyphenols content of samples was 68.91 mg AG/100 mL in sample S6 as the minimum value and 147.54 mg AG/100 mL in sample S2 as the maximum value. The best ability to scavenge the DPPH radical was observed in sample S3 (IC50 = 0.45 ± 0.013 µL/mL). Sample S2 showed moderate antibacterial effect against microorganisms tested with MICs ranging from 0.78 µL/mL to 1.125 µL/mL and with a diameter of inhibition ranging from 15.65 mm to 27.65 mm. In addition, a strong correlation was observed between the antibacterial activity of vinegars and physicochemical parameters (pH and total acidity). These outcomes have shown that our vinegar samples are an excellent source of bioactive compounds with potent antioxidant and antibacterial potentials.

scholarly journals The effects of rapid chilling and storage conditions on the quality of Brigitta Blue cultivar highbush blueberries (Vaccinium corymbosum L.)

2014 ◽  
Vol 26 (2) ◽  
pp. 147-153 ◽  
Author(s):  
Karolina Kozos ◽  
Ireneusz Ochmian ◽  
Piotr Chełpiński
Keyword(s):  
Storage Conditions ◽  
Vaccinium Corymbosum ◽  
Fresh Fruit ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Cold Room ◽  
Highbush Blueberries ◽  
Atmosphere Storage ◽  
And Storage

ABSTRACT Controlled atmosphere storage allows for the long-term and short-term storage of fruit without a significant decrease in quality, resulting in a longer shelflife of fresh fruit. The Department of Horticulture at the West Pomeranian University of Technology in Szczecin conducted research on the effects of post-harvest precooling (3-4°C within two hours) and storage conditions (conventional cold room and controlled atmosphere storage) on fruit firmness, chemical composition, colour and weight loss. After six weeks of storage, it was found that the quality of fruit had declined. In comparison with fresh fruit, the harvest was found to have lost weight and darkened in colour. In addition, a decrease in firmness and the content of ascorbic acid and polyphenolic compounds was also observed. The fruits that were stored in a cold room with a controlled atmosphere and rapidly chilled immediately after harvest were the least affected. In addition, the research showed that there was a high correlation between the anthocyanin index and the polyphenol content in the fruits. To maintain the high quality of the fruit, the fruit must be very rapidly cooled soon after harvest and stored under optimal conditions - a cold room with a controlled atmosphere.

Effect of Mechanical Damages and Storage Conditions on Quality of Markies cv. Potatoes for Processing

2019 ◽  
pp. 1-5
Author(s):  
Dreice Nascimento Gonçalves ◽  
Luciana Gomes Soares ◽  
Ariana Mota Pereira ◽  
Paula Acácia Silva Ramos ◽  
Maria Eduarda Da Silva Guimarães ◽  
...  
Keyword(s):  
Soluble Sugar ◽  
Mechanical Damage ◽  
Storage Conditions ◽  
Reducing Sugar ◽  
Control Treatment ◽  
Experimental Unit ◽  
Total Soluble Sugar ◽  
And Control ◽  
And Storage

Aims: Evaluate whether mechanical damage and storage conditions affect the quality of the ‘Markies’ potato for processing. Study Design: The experimental design was the completely randomized, in the scheme of split-plots. The plots were composed of treatments with and without mechanical damage and the subplots were made up by the evaluation times, with 5 replicates, where the experimental unit was composed of 2 tubers. Place and Duration of Study: Tubers of the ‘Markies’ cultivar from the producing region of Perdizes, State of Minas Gerais, were planted in June 2016 and harvested in October 2016. Methodology: The tubers were stored for 2 months at 8°C, and further divided into treatment with damage, in which the tubers were subjected to impact and abrasion; and control treatment, in which the tubers were not damaged. After that, they were stored at 28°C and evaluated for their loss of loss of accumulated fresh mass (FML), total soluble sugar (TSS), reducing sugar (RS), non-reducing sugar (NRS) and color after frying in the periods of 0, 12, 24, 36 and 48 h after being placed at room temperature. Results: The mechanical damage in the tubers increased FML, however, it did not affect the content of TSS, NRS, RS and color after frying. Increases were observed in the content of TSS and NRS after 12 h of evaluation. Grade 2 was assigned to the coloring scale after frying for the tubers regardless of treatment or evaluation period. Conclusion: Mechanical damage increases the FML and the ‘Markies’ cultivar is suitable for the industry of pre-fried potato processing even under the occurrence of mechanical damage and exposure to high temperatures.

scholarly journals Effect of postharvest treatments on shelf life and quality of tomato

1970 ◽  
Vol 33 (4) ◽  
pp. 579-585 ◽  
Author(s):  
TAA Nasrin ◽  
MM Molla ◽  
M Alamgir Hossaen ◽  
MS Alam ◽  
L Yasmin
Keyword(s):  
Shelf Life ◽  
Substantial Reduction ◽  
Life Quality ◽  
Storage Conditions ◽  
Treatment Combination ◽  
Postharvest Treatments ◽  
Compositional Changes ◽  
And Storage ◽  
Effect Of Chlorine

An experiment was conducted to study the effect of chlorine, packaging and storage conditions on quality and shelf life of tomato. Tomato treated with chlorine; packed in perforated (0.25%) polyethylene bag and kept at ambient (Temperature 20-25°C & relative humidity 70-90%) condition resulted in substantial reduction in losses caused by decay and weight loss. This treatment combination also considerably delayed compositional changes in TSS, total sugar, reducing sugar, vitamin-C, B-carotene, etc. Under this condition, shelf life of tomato had extended upto 17 days as compared to non-treated and kept in ambient condition without packaging or packed in gunny bag for 7 days only. Key Words: Postharvest treatments, shelf-life, quality of tomato. doi: 10.3329/bjar.v33i4.2291 Bangladesh J. Agril. Res. 33(4) : 579-585, December 2008

Postharvest quality of hardy kiwifruit (Actinidia arguta ‘Ananasnaya’) associated with packaging and storage conditions

2008 ◽  
Vol 47 (3) ◽  
pp. 338-345 ◽  
Author(s):  
Connie L. Fisk ◽  
Alissa M. Silver ◽  
Bernadine C. Strik ◽  
Yanyun Zhao
Keyword(s):  
Storage Conditions ◽  
Postharvest Quality ◽  
Actinidia Arguta ◽  
And Storage

Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread

LWT ◽  
2017 ◽  
Vol 78 ◽  
pp. 16-22 ◽  
Author(s):  
Els Debonne ◽  
Filip Van Bockstaele ◽  
Euge Philips ◽  
Ingrid De Leyn ◽  
Mia Eeckhout
Keyword(s):  
Storage Conditions ◽  
And Storage

Effect of packaging and storage conditions on quality of shelled walnuts

Food Control ◽  
2009 ◽  
Vol 20 (8) ◽  
pp. 743-751 ◽  
Author(s):  
S.F. Mexis ◽  
A.V. Badeka ◽  
K.A. Riganakos ◽  
K.X. Karakostas ◽  
M.G. Kontominas
Keyword(s):  
Storage Conditions ◽  
And Storage
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