Research on the thermal performance and storage life of series of high-energy hydrazine nitrate complexes

2017 ◽  
Vol 129 (3) ◽  
pp. 1887-1897 ◽  
Author(s):  
Guo-ying Zhang ◽  
Jian-chao Liu ◽  
Nai-meng Song ◽  
Ying Liu ◽  
Li Yang
Keyword(s):  
Thermal Performance ◽  
High Energy ◽  
Storage Life ◽  
Hydrazine Nitrate ◽  
And Storage ◽  
Nitrate Complexes

Thermal kinetic performance and storage life analysis of a series of high-energy and green energetic materials

2014 ◽  
Vol 119 (1) ◽  
pp. 659-670 ◽  
Author(s):  
Ying Liu ◽  
Yu-Tong Jiang ◽  
Tong-Lai Zhang ◽  
Chang-Gen Feng ◽  
Li Yang
Keyword(s):  
Energetic Materials ◽  
High Energy ◽  
Storage Life ◽  
Life Analysis ◽  
And Storage

scholarly journals Overall Efficiency of On-Site Production and Storage of Solar Thermal Energy

2021 ◽  
Vol 13 (3) ◽  
pp. 1360
Author(s):  
Teodora M. Șoimoșan ◽  
Ligia M. Moga ◽  
Livia Anastasiu ◽  
Daniela L. Manea ◽  
Aurica Căzilă ◽  
...  
Keyword(s):  
Energy Efficiency ◽  
Thermal Energy ◽  
Urban Areas ◽  
Renewable Energy Sources ◽  
Multicriteria Analysis ◽  
High Energy ◽  
Solar Thermal ◽  
Solar Thermal Energy ◽  
The Impact ◽  
And Storage

Harnessing renewable energy sources (RES) using hybrid systems for buildings is almost a deontological obligation for engineers and researchers in the energy field, and increasing the percentage of renewables within the energy mix represents an important target. In crowded urban areas, on-site energy production and storage from renewables can be a real challenge from a technical point of view. The main objectives of this paper are quantification of the impact of the consumer’s profile on overall energy efficiency for on-site storage and final use of solar thermal energy, as well as developing a multicriteria assessment in order to provide a methodology for selection in prioritizing investments. Buildings with various consumption profiles lead to achieving different values of performance indicators in similar configurations of storage and energy supply. In this regard, an analysis of the consumption profile’s impact on overall energy efficiency, achieved in the case of on-site generation and storage of solar thermal energy, was performed. The obtained results validate the following conclusion: On-site integration of solar systems allowed the consumers to use RES at the desired coverage rates, while restricted by on-site available mounting areas for solar fields and thermal storage, under conditions of high energy efficiencies. In order to segregate the results and support optimal selection, a multicriteria analysis was carried out, having as the main criteria the energy efficiency indicators achieved by hybrid heating systems.

EFFECT OF A CYTOKININ-LIKE COMPOUND (CPPU) ON KIWIFRUIT (ACTINIDIA DELICIOSA) RIPENING AND STORAGE LIFE

1995 ◽  
pp. 421-428 ◽  
Author(s):  
G. Costa ◽  
R. Biasi ◽  
S. Brigati ◽  
M. Morigi ◽  
E. Antognozzi
Keyword(s):  
Storage Life ◽  
Actinidia Deliciosa ◽  
And Storage

scholarly journals Effects of 1-MCP on External Postharvest Qualities and Shelf Life of ‘Maha Chanok’ Mango Fruit

2015 ◽  
Vol 8 (1) ◽  
pp. 68
Author(s):  
B. Chutichudet ◽  
Prasit Chutichudet ◽  
Usana Trainoak
Keyword(s):  
Chlorophyll Content ◽  
Fruit Weight ◽  
Storage Life ◽  
Fruit Firmness ◽  
Mango Fruit ◽  
Chlorophyll Contents ◽  
Randomized Design ◽  
Fruit Decay ◽  
Completely Randomized Design ◽  
And Storage

<p>‘Maha Chanok’<strong> </strong>mango is an economic fruit crop widely cultivated commercially throughout Thailand. By nature, mango fruit has a rather limited storage life after harvest. 1-methylcyclopropene (1-MCP) has been accepted as a commercial substance to improve several fruit qualities. The objective of this research was to study the effects of 1-MCP on the external postharvest qualities and storage life on the ‘Maha Chanok’ mango fruit. The experiment was laid out in a Completely Randomized Design with three replicates, ten fruits per replicate. Mango fruit was fumigated with 1-MCP at three concentrations (1000, 1250, or 1500 nl l<sup>-1</sup>) and three fumigation periods (12, 18, or 24 h), compared with the control fruit. After treating, all treatments were stored under ambient temperature (27 °C, 80%R.H.). The following determinations were made every two days for assessment of fruit weight loss, firmness, chlorophyll content, decay incidence, and storage life. The results showed that fruit treated with 1500 nl l<sup>-1</sup><strong> </strong>1-MCP for 24 h had the maximal fruit firmness. For chlorophyll content, the results showed that fruit-treated with 1500 nl l<sup>-1</sup><strong> </strong>1-MCP for 12 h could effectively retain the highest chlorophyll contents. Furthermore, both the lowest fruit decay and the longest storage life of 12 days were achieved from the fruit treated with 1000 nl l<sup>-1</sup><strong> </strong>1-MCP for 12 h.</p>

Bacteriology and Storage Life of Moisture-Enhanced Pork

2003 ◽  
Vol 66 (2) ◽  
pp. 293-299 ◽  
Author(s):  
VALERIE M. BOHAYCHUK ◽  
G. GORDON GREER
Keyword(s):  
Bacterial Contamination ◽  
Lemon Juice ◽  
Storage Life ◽  
Bacterial Populations ◽  
Psychrotrophic Bacteria ◽  
Injection Process ◽  
Spoilage Bacteria ◽  
The Impact ◽  
And Storage ◽  
Brine Injection

This study was undertaken to determine the impact of the moisture enhancement process on the bacterial contamination and storage life of vacuum-packaged pork loins. Bone-in and boneless pork loins injected with brine (sodium chloride, sodium phosphate, lemon juice) were obtained from a commercial processing facility and stored for 5 weeks in vacuum packaging at 2 and 5°C. At weekly intervals, samples were excised to determine numbers of spoilage bacteria and pathogens. The loins were subjectively evaluated by a sensory panel to quantify appearance and odor acceptability. Moisture-enhanced loins were initially contaminated with a population of psychrotrophic bacteria that was approximately 2 log units higher than that for noninjected boneless loins. This difference was largely due to contamination by larger numbers of pseudomonads in the brine-injected loins. There were no significant differences in the initial numbers of lactic acid bacteria, Enterobacteriaceae, or Brochothrix thermosphacta. Similar trends in spoilage bacterial populations were observed for moisture-enhanced loins with bones, but Enterobacteriaceae counts were also found to be approximately 1 log unit higher for the injected product. Brine-injected loins generally had larger bacterial numbers at each storage time, but there were no consistent injection treatment effects on bacterial growth. Brine injection did not affect color or odor deterioration, and the storage life for vacuum-packaged loins was the same as that for noninjected controls. The incidence of Listeria monocytogenes was 21% for control loins and 27% for moisture-enhanced loins. Although the brine injection process resulted in an increase in bacterial contamination, there was no evidence that this contamination would affect the storage life of vacuum-packaged loins, and further research is necessary to determine the significance of the increased incidence of L. monocytogenes.

scholarly journals Effect of Lactic and Citric Acid Pretreatment on Quality Changes of Green Mussel (Perna Viridis) During Chilled Storage

2018 ◽  
Vol 6 (3) ◽  
pp. 862-872 ◽  
Author(s):  
JULIE ANN ABOGANDA ARCALES ◽  
LODA MONTEDERAMOS NACIONAL
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Storage Life ◽  
Perna Viridis ◽  
Acid Pretreatment ◽  
Untreated Sample ◽  
Green Mussel ◽  
Chilled Storage ◽  
Basic Nitrogen ◽  
And Storage

Limited shelf life of green mussel restricts its accessibility to wider markets. The study assessed the potential of using organic acids (lactic and citric acids) in enhancing the quality and storage life of chilled mussel. Pretreatments included: 2% lactic acid (LA) and 2% citric acid (CA). Results from sensory analysis concluded that lactic acid (LA) pretreatment had 15 days of acceptability compared to the untreated sample. It had also lower the volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), psychrophilic and lactic acid bacteria count of the sample during the storage. The weight loss of the citric acid pretreated sample was higher compared to the lactic acid pretreated mussel. Results from quality assessment indicated that pretreatment using lactic acid can be used to improve the storage life of chilled green mussel for 15 days compared 6 days of untreated samples.

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