SO2- and NOx- initiated atmospheric degradation of polymeric films: Morphological and chemical changes, influence of relative humidity and inorganic pigments

SummaryDried skim-milk stored at 55°C in air at 70% relative humidity has been found to contain lactulose, galactose, tagatose, glyceraldehyde and maltol; and formic, acetic and glycollic acids. These compounds are not present, or are present only in trace quantities, in fresh dried skim-milk. It is suggested that while the proteinsugar reaction is responsible for most of the browning of the powder, many of the compounds found are formed by degradation of lactose catalysed by the free basic amino groups of the casein. The compounds so formed probably then react with amino groups in a Maillard reaction and thus contribute to the browning of the milk powder.

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Influence of Relative Humidity during Film Formation Processes on the Structure of Ultrathin Polymeric Films

Langmuir ◽

10.1021/la9804987 ◽

1998 ◽

Vol 14 (23) ◽

pp. 6743-6748 ◽

Cited By ~ 22

Author(s):

U. Hecht ◽

C. M. Schilz ◽

M. Stratmann

Keyword(s):

Relative Humidity ◽

Film Formation ◽

Polymeric Films ◽

Formation Processes

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Heterogeneous atmospheric degradation of pesticides by ozone: Influence of relative humidity and particle type

The Science of The Total Environment ◽

10.1016/j.scitotenv.2018.01.049 ◽

2018 ◽

Vol 625 ◽

pp. 1544-1553 ◽

Cited By ~ 17

Author(s):

Coraline Mattei ◽

Henri Wortham ◽

Etienne Quivet

Keyword(s):

Relative Humidity ◽

Particle Type ◽

Atmospheric Degradation

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Physiological and Chemical Changes during Ripening of Costa Rican Bananas Harvested in Different Seasons

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.121.6.1157 ◽

1996 ◽

Vol 121 (6) ◽

pp. 1157-1161 ◽

Cited By ~ 6

Author(s):

Douglas H. Marin ◽

Sylvia M. Blankenship ◽

Turner B. Sutton ◽

William H. Swallow

Keyword(s):

Seasonal Variation ◽

Relative Humidity ◽

Costa Rican ◽

Soluble Solids ◽

Hand Position ◽

Chemical Changes ◽

Ethylene Treatment ◽

Different Seasons ◽

Postharvest Life ◽

Subsequent Storage

Mature green `Grande Naine' bananas (Musa AAA) were harvested 13 weeks after flowering in June and Sept. 1993 and Feb. and Mar. 1994 and were sent air freight to Raleigh, N.C. Fruit were held under 1) storage (36 days at 14 C and 80% to 90% relative humidity) or 2) ripening (8 days storage, followed by ethylene treatment on day 8 and subsequent storage at 17 °C and 80% to 90% relative humidity). Despite of similar grade and age, length of the preclimacteric phase (green life) was different between fruit harvested at different times of the year. Fruit harvested in February and March had a longer green life than those harvested in June and September. Rate of respiration best described changes that occurred during the postharvest life of bananas; however, variables such as pulp pH and soluble solids could be commercially useful measures. Once gassed with ethylene, ripening rates were similar between all four lots of fruit, indicating that seasonal variation probably doesn't contribute much to variability seen during ripening. Hand position in the bunch did not have a large influence on variability during ripening or storage.

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