scholarly journals Impact of initial handling and subsequent storage conditions on the safety and keeping quality of sardines

2011 ◽  
Vol 1 ◽  
pp. 1105-1110 ◽  
Author(s):  
Kyriaki Chatzikyriakidou ◽  
Eugenios Katsanidis
Keyword(s):  
Storage Conditions ◽  
Keeping Quality ◽  
Subsequent Storage

scholarly journals Physicochemical Characteristics and Oil Keeping Quality of Two Cultivars of Sunflower (Helianthus annuus) Seeds

2019 ◽  
pp. 1-10
Author(s):  
A. Kafi ◽  
S. Gheyasuddin ◽  
M. H. Rashid
Keyword(s):  
Crude Protein ◽  
Room Temperature ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Sunflower Seeds ◽  
Peroxide Values ◽  
Keeping Quality ◽  
Edible Purpose ◽  
Iodine Values

The work was conducted on sunflower seeds of two cultivars namely ‘Kironi’ and ‘Hysun-46’. Proximate composition of the seeds, chemical characteristics and fatty acid composition of the oils, and its keeping quality at different storage conditions were studied. Moisture content of Kironi seeds was nearly twice than Hysun-46 (8.03 vs 4.46%). Crude fat in Hysun-46 seeds was somewhat higher than Kironi. Kironi had significantly higher crude protein whereas Hysun-46 contained significantly higher percent of starch than Kironi (7.05 vs 3.90%). Physical characteristics of oil such as viscosity, colour and transparency changed with time during storage; specific gravity and smoking temperature, however, remained unchanged. Acid values of the freshly extracted oil from Hysun-46 were unexpectedly high (98.75). Iodine values were found to be higher in Kironi than Hysun-46, so the former had greater proportion of unsaturation. Saponification values of the oils decreased with the time in open vessel, in amber coloured bottle at 4°C and also in boiled oil kept at room temperature. However, these values registered an increase in oils stored in closed vessel and amber coloured bottle at room temperature. Peroxide values increased in oils under all conditions except in amber bottle at 4°C. The ratio of linoleic acid to oleic acid in Kironi (2.3:1) was higher than that in Hysun-46 (1.9:1), indicating that Kironi had more semidrying capacity and suitable for edible purpose. The freshly extracted oil had attractive appearance. Between the two oil samples, Kironi seems somewhat superior to Hysun-46.

scholarly journals THE EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE COMPOSITION AND KEEPING QUALITY OF PROCESSED MILK

2021 ◽  
Vol 4 (1) ◽  
pp. 159-174
Author(s):  
E. A. Olaloku ◽  
A. F. Fagbohun
Keyword(s):  
Milk Fat ◽  
Milk Protein ◽  
Storage Conditions ◽  
Plate Count ◽  
Local Markets ◽  
Fresh Milk ◽  
Keeping Quality ◽  
Dye Reduction

Samples of four major brands of tinned evaporated milk purchased from the local markets in Ibadan and cartons of pasteurized fresh milk from the Iwo Road dairy were left sealed or unsealed after opening. The samples were then stored on the shelf, in a bowl of water or in a refrigerator (storage conditions commonly used in many Nigerian homes). At 0, 24, and 48 hours, the samples were assessed for percentage fat and protein as well as bacterial quality using the plate count and the dye reduction tests. The results showed that percentage milk fat remained unchanged after 48 hours of storage under the different conditions. Changes in percentage milk  protein were also minor. Keeping quality in terms of total counts and dye reduction times, were poorest under shelf storage and best under refrigeration. Sealing the samples resulted in better keeping quality.

DRIED WHOLE EGG POWDER: XVIII. THE KEEPING QUALITY OF ACIDULATED, GAS-PACKED POWDERS OF LOW MOISTURE CONTENT

1946 ◽  
Vol 24f (1) ◽  
pp. 39-46 ◽  
Author(s):  
Jesse A. Pearce ◽  
Margaret Reid ◽  
W. H. Cook
Keyword(s):  
Carbon Dioxide ◽  
Moisture Content ◽  
Potassium Chloride ◽  
Storage Life ◽  
Ph Measurements ◽  
Keeping Quality ◽  
Egg Powder ◽  
Subsequent Storage ◽  
Whole Egg

Acidification of liquid egg prior to drying did not improve subsequent storage life, although pH measurements showed that powder from untreated egg became acid more rapidly during storage. Reduction in the moisture content (total volatiles) from 4.7 to 3.0% doubled, and reduction from 4.7 to 1.7% tripled, the storage life of dried whole egg powder as assessed by fluorescence tests. The maximum storage life predicted for the low moisture powder by this test was only 36 wk. at 27 °C. and 5 wk. at 38 °C. Palatability tests suggested that the product was somewhat less perishable, as a powder of 1.7% moisture was considered fit for use as an egg dish after 64 wk. at 27 °C. Gas-packing low moisture powders in an atmosphere of carbon dioxide appeared to be slightly more effective as a means of retaining palatability than packing in an atmosphere of air or nitrogen, but was particularly effective in preventing loss of solubility (assessed by potassium chloride values) during storage.

Preprocess Holding of Squid (Illex illecebrosus) and Quality of Canned Mantles

1981 ◽  
Vol 44 (2) ◽  
pp. 109-111 ◽  
Author(s):  
BOHDAN M. SLABYJ ◽  
RUTH H. TRUE
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Dry Matter ◽  
Storage Conditions ◽  
Raw Material ◽  
Keeping Quality ◽  
Tyrosine Content

Shelf life of brine refrigerated whole squid (Illex illecebrosus) was about 3 days at 7.2 C and 5 days at 0.6 C. No difference in keeping quality was detected when using 3 or 12% brine. Salt-requiring, heat-sensitive bacteria predominated in the spoilage flora. Sensory evaluation of whole squid and canned mantles showed significant correlations with trimethylamine-nitrogen and tyrosine content of the raw material. Precanning blanching caused 37% shrinkage and 15% loss of dry matter in fresh squid, which increased with preprocess storage conditions to a maximum of 56% shrinkage and 42% loss of dry material.

scholarly journals The Analysis of Influence of the Gangue in the Coal as Fired on the Coal Conveying System and the Boiler Operation of the Circulating Fluidized Bed Unit

2019 ◽  
Vol 118 ◽  
pp. 02011
Author(s):  
Su Pan ◽  
Yu Pengfeng ◽  
Linbo Liu ◽  
Han Jing ◽  
Xiao Shen
Keyword(s):  
Fluidized Bed ◽  
Circulating Fluidized Bed ◽  
Storage Conditions ◽  
Coal Gangue ◽  
Quality Data ◽  
Stable Operation ◽  
Coal Quality ◽  
Boiler Operation ◽  
Conveying System

The coal as fired, with unidentified characteristics of the coal gangue, was burned on a 300MW circulating fluidized bed unit. The equipment of the coal conveying system was damaged and the boiler operation was unstable. In response to the problems, the coal quality data and storage conditions of the coal were examined and the site was spot-checked to evaluate the coal quality characteristics. At the same time, the typical representative parameters of the coal handling system and boiler operation were selected. According to the analysis of coal quality and coal storage, the coal quality fluctuates greatly and the uniformity of particle size distribution is poor. There is actually the coal gangue with hard texture and hard to grind in the coal pile. The coal gangue will have adverse effects on the fine screening machine, fine crusher and other equipment. After burned this type of coal, the fluidized quality of the boiler bed is degraded to make an impact on the safe and stable operation of the boiler. It is recommended that the coal should be screened and then burned into the furnace to ensure safe and stable operation of the boiler.

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