Comparative Study of Accelerated Assays for Determination of Equivalent Days in the Shelf Life of Roasted High Oleic Peanuts: Chemical and Volatile Oxidation Indicators in Accelerated and Room Temperature Conditions

2021 ◽  
pp. 131479
Author(s):  
Paloma Lucía López ◽  
Mariana Agostina Marchesino ◽  
Nelson Rubén Grosso ◽  
Rubén Horacio Olmedo
Keyword(s):  
Comparative Study ◽  
Shelf Life ◽  
Room Temperature ◽  
High Oleic ◽  
Temperature Conditions ◽  
High Oleic Peanuts

Improving Shelf Life of Roasted and Salted Inshell Peanuts Using High Oleic Fatty Acid Chemistry

2004 ◽  
Vol 31 (1) ◽  
pp. 40-45 ◽  
Author(s):  
R. W. Mozingo ◽  
S. F. O'Keefe ◽  
T. H. Sanders ◽  
K. W. Hendrix
Keyword(s):  
Fatty Acid ◽  
Shelf Life ◽  
Oxygen Barrier ◽  
Consumer Complaint ◽  
High Oleic ◽  
A Value ◽  
Arachis Hypogaea L ◽  
Shelf Life Stability ◽  
High Oleic Peanuts ◽  
Life Evaluations

Abstract Major markets for the large-seeded virginia-type peanut (Arachis hypogaea L.) include roasted inshell and salted inshell products with short shelf life being a common consumer complaint. Unlike many other peanut products, it is not economically possible to package these inshell peanuts in nitrogen flushed, oxygen barrier bags. A number of studies have shown that roasted runner-type peanuts with high contents of oleic fatty acid have improved oxidative stability and longer shelf life. A large-seeded, virginia-type peanut cultivar (AgraTech VC-2) with the high oleic trait has been released but no information is available on its shelf life stability. Therefore, this high oleic cultivar and the normal oleic cultivar VA 98R from the 2000 and 2001 crop were used for shelf life evaluations. Peanuts were sized into the fancy inshell grade for roasted inshell and salted inshell products. Peroxide value (PV) results for the roasted inshell peanuts indicated that normal oleic fatty acid (50% range) peanuts reached a PV of 20 meq/kg by the end of 4 wk of storage. On the other hand, the high oleic fatty acid (80% range) peanuts did not reach a value of 20 meq/kg until approximately 32 wk. When salted inshell the normal oleic peanuts exceed a PV of 20 meq/kg before the 2nd wk, whereas the high oleic peanuts still had not reached a PV of 20 meq/kg after 40 wk of storage. These results show a significant advantage of high oleic peanuts for extending shelf life of large-seeded, virginia-type peanuts for either roasted or salted inshell processing.

scholarly journals Pengaruh Umur Simpan Brownies Kukus Ampas Tahu Pada Suhu Ruang dan Suhu Dingin

FOODSCITECH ◽  
2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Sofnitati Sofnitati
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Taste Quality ◽  
Cold Temperature ◽  
Quality Level ◽  
Cold Temperatures ◽  
Quality Degradation ◽  
Degradation Reaction

Steamed oilcake tofu brownies is belong to a semi-wet type of food that easy breaks down and has a relatively short shelf life. Determination of shelf life is the determination of expired date by shelf life a series of products under normal conditions everyday and made observations of the quality decrease to reach the quality level of expiration, so that the food can not be consumed anymore. shelf life was done by looking at the quality degradation reaction using storage with different temperature between normal temperature (room temperature) and cold temperature (refrigerator) and simulate the data obtained. The using method in this research is descriptive qualitative by observing the influence of steamed oilcake tofu at room temperature and cold temperature for 12 days, to the quality of volume, shape, color, aroma, texture and taste. The result of the research showed that the age of steamed oilcake tofu at room temperature showed significant change on the 4th days and 12th days, to the color, aroma and taste quality, while the quality of volume and shape did not change. Shelf life steamed oilcake tofu knows at cold temperatures there is significant changes on day 10th and day 12th on taste and texture quality, while on quality of volume, shape and color there is no change. From the results of this study it can be concluded that the age of the steamed oilcake tofu brownies at room temperature is 3 days, and shelf life of steamed oilcake tofu brownies at cold temperatures is 9 days.Keywords: Shelf Life; Steamed Tofu Brownies; Temperature

Proposed Modification of the Manometric Method for the Determination of Carbon Dioxide in Wine

1973 ◽  
Vol 56 (4) ◽  
pp. 843-845
Author(s):  
Arthur Caputi
Keyword(s):  
Carbon Dioxide ◽  
Comparative Study ◽  
Room Temperature ◽  
The Other ◽  
Measurable Effect ◽  
Potential Source ◽  
Interference Elimination ◽  
Manometric Method ◽  
Proposed Modification

Abstract In the course of a comparative study of various methods for the determination of CO2 in wine, an anomaly was encountered in the manometric method. Results obtained from several apple wines were consistently 15–30 mg/100 ml higher with the manometric method than with the other methods under study. The problem was traced to the formation of CO2 from components of these particular wines due to addition of the H2O2 used in the method to oxidize SO2, which was deemed to be a potential source of interference. Elimination of the H2O2 from the procedure avoided the problem. No measurable effect on results was found with the addition of up to 400 mg SO2/L, even in the absence of H2O2. Either deletion of the H2O2 from the procedure or subtraction of a degassed blank eliminated the problem. It is recommended that method 11.053–11.057 be revised by the addition of a blank to be prepared by degassing a duplicate wine sample at room temperature under about 27″ vacuum for 1–2 min and subjecting it to the same analysis.

scholarly journals Determination of Greening and Shelf Life of Potato Based on Washing and Storage Temperature Conditions

2017 ◽  
Vol 62 (1) ◽  
pp. 66-72
Author(s):  
Su Jeong Kim ◽  
◽  
Hwang Bae Sohn ◽  
Su Young Hong ◽  
Jung Hwan Nam ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Temperature Conditions ◽  
And Storage

scholarly journals IMPLEMENTATION OF PEKASAM NEW INNOVATIVE PRODUCT TECHNOLOGY IN PENUKAL ABAB DISTRICT LEMATANG ILIR DISTRICT

2020 ◽  
Vol 3 (2) ◽  
pp. 123-129
Author(s):  
Wenni Tania Defriyanti
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Test Method ◽  
Test Results ◽  
Fish Products ◽  
Food Standard ◽  
Processed Products ◽  
Bacteria And Fungi ◽  
The Many

Fish is one of the sources of animal protein that many people consume because it is relatively easy to obtain and the price is affordable. Because of the many fish there are, so we need a way to preserve them. One way that has been done is by developing fish processed products. The purpose of developing processed fish products is to process river / freshwater fish into long-lasting processed products, and to find out the types of good packaging for the shelf life of processed fish products. Sampling was carried out in Air Itam Village, PALI Regency, on the SMEs that make stir-fry and non-stir-fry pekasam. The method used is a laboratory test method to determine microbiological tests (Total Plate Figures), and determination of pH. From the test results it can be seen that stir-fried pekasam is not suitable for direct consumption with a shelf life of more than 5 days if stored at room temperature when viewed from the number of bacteria and fungi that have passed the standard food standard, but if it is reprocessed before consumption (sauteed) it may still be feasible because some bacteria and fungi that can't stand the heat will die. Saute Pekasam is not suitable for consumption with a shelf life of more than 5 days if stored at room temperature (because the sample is tested after 5 days of manufacture, the sample is not tested on Day 0 to Day 5, which may still be fit for consumption before day 5 ). In order to produce processed fish products in the form of durable pekasam, the process of making pekasam can be done hygienically so that it can inhibit the growth of bacteria and fungi.

Interactions Between Al and Cr Thin Films

1976 ◽  
Vol 34 ◽  
pp. 638-639
Author(s):  
R. M. Anderson ◽  
T. M. Reith ◽  
M. J. Sullivan ◽  
E. K. Brandis
Keyword(s):  
Thin Films ◽  
Room Temperature ◽  
Vacuum System ◽  
Processing Temperature ◽  
Diffusion Couples ◽  
Electronic Circuits ◽  
Intermetallic Formation ◽  
Si Substrates ◽  
Aluminum Silicon

Thin films of aluminum or aluminum-silicon can be used in conjunction with thin films of chromium in integrated electronic circuits. For some applications, these films exhibit undesirable reactions; in particular, intermetallic formation below 500 C must be inhibited or prevented. The Al films, being the principal current carriers in interconnective metal applications, are usually much thicker than the Cr; so one might expect Al-rich intermetallics to form when the processing temperature goes out of control. Unfortunately, the JCPDS and the literature do not contain enough data on the Al-rich phases CrAl7 and Cr2Al11, and the determination of these data was a secondary aim of this work.To define a matrix of Cr-Al diffusion couples, Cr-Al films were deposited with two sets of variables: Al or Al-Si, and broken vacuum or single pumpdown. All films were deposited on 2-1/4-inch thermally oxidized Si substrates. A 500-Å layer of Cr was deposited at 120 Å/min on substrates at room temperature, in a vacuum system that had been pumped to 2 x 10-6 Torr. Then, with or without vacuum break, a 1000-Å layer of Al or Al-Si was deposited at 35 Å/s, with the substrates still at room temperature.

STEM and ELS Observation of Early Oxide Formation on the Surface of Cr Thin Films

1980 ◽  
Vol 38 ◽  
pp. 412-413
Author(s):  
Fumio Watari ◽  
J. M. Cowley
Keyword(s):  
Thin Films ◽  
Optical System ◽  
Room Temperature ◽  
Oxide Formation ◽  
Initial Nucleation ◽  
Diffraction Patterns ◽  
Relationship Of ◽  
Multiple Twinning ◽  
Moderately High Temperature

STEM coupled with the optical system was used for the investigation of the early oxidation on the surface of Cr. Cr thin films (30 – 1000Å) were prepared by evaporation onto the polished or air-cleaved NaCl substrates at room temperature and 45°C in a vacuum of 10−6 Torr with an evaporation speed 0.3Å/sec. Rather thick specimens (200 – 1000Å) with various preferred orientations were used for the investigation of the oxidation at moderately high temperature (600 − 1100°C). Selected area diffraction patterns in these specimens are usually very much complicated by the existence of the different kinds of oxides and their multiple twinning. The determination of the epitaxial orientation relationship of the oxides formed on the Cr surface was made possible by intensive use of the optical system and microdiffraction techniques. Prior to the formation of the known rhombohedral Cr2O3, a thin spinel oxide, probably analogous to γ -Al203 or γ -Fe203, was formed. Fig. 1a shows the distinct epitaxial growth of the spinel (001) as well as the rhombohedral (125) on the well-oriented Cr(001) surface. In the case of the Cr specimen with the (001) preferred orientation (Fig. 1b), the rings explainable by spinel structure appeared as well as the well defined epitaxial spots of the spinel (001). The microdif fraction from 20A areas (Fig. 2a) clearly shows the same pattern as Fig. Ia with the weaker oxide spots among the more intense Cr spots, indicating that the thickness of the oxide is much less than that of Cr. The rhombohedral Cr2O3 was nucleated preferably at the Cr(011) sites provided by the polycrystalline nature of the present specimens with the relation Cr2O3 (001)//Cr(011), and by further oxidation it grew into full coverage of the rest of the Cr surface with the orientation determined by the initial nucleation.

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