Surface decontamination of whole eggs using pulsed light technology and shelf life study of combined pulsed light and vaseline coating during room temperature storage

Food Control ◽  
2021 ◽  
pp. 108411
Author(s):  
Bei Wang ◽  
Wenli Wei ◽  
Jiazila Aputexiakere ◽  
Yunliang Li ◽  
Haile Ma
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Pulsed Light ◽  
Room Temperature Storage ◽  
Life Study ◽  
Surface Decontamination ◽  
Temperature Storage

Mineral Oil-Chitosan Emulsion Coatings Affect Quality and Shelf-Life of Coated Eggs during Refrigerated and Room Temperature Storage

2011 ◽  
Vol 76 (4) ◽  
pp. S262-S268 ◽  
Author(s):  
Damir D. Torrico ◽  
Hong Kyoon No ◽  
Witoon Prinyawiwatkul ◽  
Marlene Janes ◽  
José A.H. Corredor ◽  
...  
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Mineral Oil ◽  
Room Temperature Storage ◽  
Quality And Shelf Life ◽  
Temperature Storage

scholarly journals Effects of rice protein coating enriched with essential oils on internal quality and shelf life of eggs during room temperature storage

2020 ◽  
Vol 99 (1) ◽  
pp. 604-611 ◽  
Author(s):  
P.G.S. Pires ◽  
A.F.R. Leuven ◽  
C.H. Franceschi ◽  
G.S. Machado ◽  
P.D.S. Pires ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Room Temperature ◽  
Internal Quality ◽  
Room Temperature Storage ◽  
Rice Protein ◽  
Protein Coating ◽  
Quality And Shelf Life ◽  
Temperature Storage

A novel emulsion coating and its effects on internal quality and shelf life of eggs during room temperature storage

2010 ◽  
Vol 45 (11) ◽  
pp. 2241-2249 ◽  
Author(s):  
Damir D. Torrico ◽  
Wannita Jirangrat ◽  
Hong Kyoon No ◽  
Witoon Prinyawiwatkul ◽  
Beilei Ge ◽  
...  
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Internal Quality ◽  
Room Temperature Storage ◽  
Quality And Shelf Life ◽  
Temperature Storage

scholarly journals LAJU KEMUNDURAN MUTU GONGGONG (Strombus sp.) REBUS PADA PENYIMPANAN SUHU CHILLING DAN RUANG DENGAN MUTU SENSORI

Marinade ◽  
2020 ◽  
Vol 3 (02) ◽  
pp. 139-147
Author(s):  
Vika Annur Syafitri ◽  
Zubaidah Anjar Rezeki ◽  
Azwin Apriandi
Keyword(s):  
Shelf Life ◽  
Research Method ◽  
Room Temperature ◽  
Chilling Temperature ◽  
Room Temperature Storage ◽  
Organoleptic Parameters ◽  
Temperature Storage

This research was conducted to observe the rate of deterioration in the quality of boiled snails (Strombus sp.). Organoleptic is a method of sensory freshness determination. The speed at which a snail decomposed was primarily influenced by the temperature. This study aims to determine the best quality of barking snails stored at chilling and rooming temperatures. Samples of barking snails were taken from Tanjung Unggat water. This research method includes measuring the morphometric, yield, and organoleptic of the barking snail (Strombus sp.). The results showed that the use of chilling temperature could extend the shelf life of boiled barking snails, as evidenced by the high value of the organoleptic parameters compared to barking snails at room temperature storage, based on the organoleptic parameters of frozen clam meat based on SNI 3460.1-2009.

scholarly journals Evaluation of shelf-life of aonla (Emblica officinalis G.) cultivars during storage at room temperature

2017 ◽  
Vol 9 (1) ◽  
pp. 573-576
Author(s):  
Poonam Kumari ◽  
Archana Brar ◽  
Jitender Kumar
Keyword(s):  
Specific Gravity ◽  
Shelf Life ◽  
Present Experiment ◽  
Room Temperature ◽  
Climatic Conditions ◽  
Emblica Officinalis ◽  
Room Temperature Storage ◽  
Temperature Storage

ive aonla cultivars viz. Chakaiya, Banarasi, Hathijhul, Krishna and Kanchan were evaluated for shelf-life during storage at room temperature. PLW increased with increase in the period of storage in all cultivars (0-15 days). There was no decay loss up to 6th day of storage, however it was observed on 9th day of storage in all the cultivars and it increased up to 15th day of storage. Maximum PLW and decay loss was recorded in fruits of cv. Banarasi (8.14 % and 38.97 %, respectively) on 15th day of storage whereas fruits of cv. Chakaiya had minimum PLW and decay loss (5.83 % and 15.17 %, respectively) on same day of storage. Specific gravity and firmness decreased during the storage from 0-15 days in all the cultivars. Fruits of cv. Banarasi had minimum specific gravity (0.99) as well as firmness (10.83kg/cm2) whereas fruits of cv. Chakaiya had maximum specific gravity (0.93) and firmness (11.10kg/cm2) at the end of the storage. The present experiment was conducted to evaluate the different cultivars of aonla fruit for their biochemical and physiological behavior under room temperature storage and to find out the best among five cultivars for their shelf life under the Haryana agro-climatic conditions.

scholarly journals Aplikasi Coating Gel Lidah Buaya Untuk Mempertahankan Mutu Buah Alpukat Pada Penyimpanan Suhu Ruang

2021 ◽  
Vol 8 (3) ◽  
pp. 105-112
Author(s):  
Yandri Iskandar Pah ◽  
Sutrisno ◽  
Emmy Darmawati
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Water Content ◽  
Room Temperature ◽  
Aloe Vera ◽  
Edible Coating ◽  
Soluble Solids ◽  
Room Temperature Storage ◽  
Aloe Vera Gel ◽  
Temperature Storage

Avocado is a climacteric fruit that still conducting physiological processes after being harvested, so that the fruit can reduce its freshness and increase its damage at room temperature. One treatment to extend the shelf life of avocados is by using an edible coating. Natural edible coating that has the potential to be used as a coating for avocados is aloe vera gel. The objective of this study was to determine an optimum concentration of edible coating made from aloe vera gel for avocado in order to extend its shelf life under room temperature storage. Three level concentrations of aloe vera gel used in this research were 30% (AV30), 50% (AV50), and without coating (Control). The quality parameters analyzed were weight loss, skin water content, percent of decay, hardness, color, and total soluble solids. The results showed that edible aloe vera gel coating significantly affected weight loss, skin water content, percent of decay, hardness, and total soluble solids of avocados. Among the treatments, the research found and recommend that the 50% of aloe vera coating was good enough to extend avocado until 18 days under room temperature storage. Keywords: Edible coatings, aloe vera gel, avocados, room temperature storage

scholarly journals Aplikasi Zeolit-KMnO4 dan Silica Gel untuk Memperpanjang Green Life Mangga Arumanis (Mangifera Indica L)

2021 ◽  
Vol 9 (3) ◽  
pp. 135-142
Author(s):  
Anita Khairunnisa ◽  
Emmy Darmawati ◽  
Siti Mariana Widayanti
Keyword(s):  
Shelf Life ◽  
Silica Gel ◽  
Cold Storage ◽  
Room Temperature ◽  
Mangifera Indica ◽  
Eating Quality ◽  
Room Temperature Storage ◽  
Ripening Process ◽  
Climacteric Fruit ◽  
Temperature Storage

Mangoes are harvested when ripe have an "eating quality" that consumers are them in, but quickly reach the senescence phase, making it less profitable for businesses. As a climacteric fruit, the ripening process of mango can be slowed down by using an ethylene adsorber. This study aims to determine the combination of zeolite-KMnO4 and silica gel as ethylene adsorber (EAB) to maintain the green life of ripe The material used is ethylene adsorber (EAB) which is applied to mango arumanis which is packaged with a weight package of 1000±50 g. After the shelf life is reached, the EAB is removed from the packaging and the mangoes are left at room temperature for natural ripening and continued until conditions are not acceptable to consumers. The results showed that the EAB application was able to maintain the green life of mangoes by the scenario of the shelf life both at cold and room temperature storage. Natural ripening of mango was achieved 5 days and 2 days after EAB was removed from the packaging, for cold and room temperature storage, respectively. The length of time until the panellists did not receive it was 20 days for cold storage and 12 days for the room, while the control for cold storage was 6 and 3 days at room temperature

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