The effects of storage temperature on the chemical composition of hop pellets

2001 ◽  
Vol 36 (11) ◽  
pp. 1053-1058 ◽  
Author(s):  
A Canbaş ◽  
H Erten ◽  
F Özşahin
Keyword(s):  
Chemical Composition ◽  
Storage Temperature

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

Effect of Storage Temperature and Pressure Plate Treatment on Chemical Composition in Prunus mume Sugar Extracts

2020 ◽  
Vol 24 (4) ◽  
pp. 309-316
Author(s):  
Ga-Yeong Park ◽  
Hyun Wook Jang ◽  
Kyung Mi Kim ◽  
Young Hwang ◽  
Ha Yun Kim ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Storage Temperature ◽  
Prunus Mume ◽  
Pressure Plate ◽  
Temperature And Pressure

scholarly journals Comparison of chemical, microbiological and histological changes in fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss)

2014 ◽  
Vol 83 (2) ◽  
pp. 157-161 ◽  
Author(s):  
Peter Popelka ◽  
Jozef Nagy ◽  
Monika Pipová ◽  
Slavomír Marcinčák ◽  
Ľudovít Lenhardt
Keyword(s):  
Rainbow Trout ◽  
Chemical Composition ◽  
Oncorhynchus Mykiss ◽  
Structural Changes ◽  
Storage Temperature ◽  
Muscle Fibres ◽  
Total Volatile ◽  
Psychrotrophic Bacteria ◽  
Fresh Frozen

The final quality of fish meat depends on the chemical and microbiological quality of fish at the time of freezing as well as on other factors including storage temperature and freezing rate. Analysis of chemical composition (water, protein and fat content), expressible drip, total volatile nitrogen levels, microbiological analyses (total viable counts, Enterobacteriaceae, psychrotrophic bacteria) and histological examinations on dorsal skeletal muscles were carried out to distinguish fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss). Significantly higher expressible drip and total volatile base nitrogen concentrations (P < 0.05) were observed in frozen and double frozen trout, whereas chemical composition of fresh fish muscles was not significantly affected by freezing. The highest total viable counts, counts of Enterobacteriaceae and psychrotrophic bacteria were determined in double frozen trout. The light microscopy of fresh trout muscles did not show any microstructural changes, whereas deformations of muscle fibres and optically empty areas were found in frozen trout. Remarkable defects of the muscle structure in double frozen trout were demonstrated and total disruption of muscle fibres was found. The freezing of trout resulted in various structural changes in the dorsal skeletal musculature. This is a first study comparing changes in fresh, frozen and repeatedly frozen trout. Chemical, microbiological and subsequent histological examinations can be used for revealing the foul practices confusing the consumer with offering thawed fish instead of fresh cooled fish.

Increasing the safety of confectionery products of jelly-like consistency

2021 ◽  
Author(s):  
N.B. Kondratyev ◽  
Keyword(s):  
Chemical Composition ◽  
Shelf Life ◽  
Quality Indicators ◽  
Moisture Transfer ◽  
Storage Temperature ◽  
Packaging Materials ◽  
Transfer Processes ◽  
Confectionery Products ◽  
And Storage

The influence of various factors on the rate of moisture transfer processes during the storage of jelly marmalade has been investigated. The obtained results make it possible to substantiate additional requirements for quality indicators, chemical composition and type of structure-forming agents, properties of packaging materials and storage temperature to guarantee the preservation of quality during a given shelf life of marmalade and other confectionery products of a jelly-like consistency.

scholarly journals Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature

2016 ◽  
Vol 2016 ◽  
pp. 1-10 ◽  
Author(s):  
Yuanrong Zheng ◽  
Zhenmin Liu ◽  
Beihong Mo
Keyword(s):  
Chemical Composition ◽  
Storage Temperature ◽  
Profile Analysis ◽  
Textural Properties ◽  
Texture Profile Analysis ◽  
Chinese Market ◽  
Chinese Consumers ◽  
Logistic Regression Models ◽  
Texture Profile ◽  
And Storage

The quantitative relationships among chemical composition, storage temperature, and texture of cheese were not fully understood. In this study, the effects of composition and temperature on textural properties of eight common varieties of sliced cheese were examined. The textural properties of sliced cheeses, including firmness, cohesiveness, adhesiveness, springiness, chewiness, and resilience, were measured by texture profile analysis after storage at 4 and 25°C for 4 h. Multivariate logistic regression models were established to describe the quantitative relationships of textural properties (dependent variables) to chemical composition and storage temperature (independent variables) of sliced cheeses. Results showed that protein, fat, moisture, and sodium chloride contents as well as storage temperature significantly affected the texture of sliced cheeses (P<0.05). In particular, fat in the dry matter and moisture in the nonfat substances were negatively correlated with firmness of sliced cheeses (P<0.05). As storage temperature rose from 4 to 25°C, the average values of firmness, chewiness, and resilience substantially declined by 42%, 45%, and 17%, respectively (P<0.05). This study provided reference data for adjusting chemical composition and storage temperature of common cheese products to obtain favorable texture for Chinese consumers, which thereby facilitated the localization of cheese industry in Chinese market.

scholarly journals Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 879
Author(s):  
Piero Franceschi ◽  
Massimo Malacarne ◽  
Paolo Formaggioni ◽  
Michele Faccia ◽  
Andrea Summer
Keyword(s):  
Chemical Composition ◽  
Storage Temperature ◽  
Standard Condition ◽  
Outer Zone ◽  
Soluble Nitrogen ◽  
Cheese Making ◽  
Protected Designation Of Origin ◽  
Nitrogen Contents ◽  
Milk Storage ◽  
Parmigiano Reggiano

Parmigiano Reggiano is a Protected Designation of Origin (PDO) cheese whose official production protocol provides that milk cannot be stored at less than 18 °C at the farm. The possibility of refrigerating milk at the farm is highly debated, since it should allow for the limiting of bacterial growth, thus improving the quality of the cheese. The present research aimed to study the influence of storing the milk at 9 °C on the chemical composition and proteolysis during the ripening of Parmigiano Reggiano cheese. The experimentation considered six cheese-making trials, in which both evening and morning milks were subdivided into two parts that were maintained at 9 and 20 °C. After Parmigiano Reggiano cheese-making, one of the twin wheels obtained was analyzed after 21 months of ripening. From each cheese, two different samples were taken, one from the inner zone, and the other from the outer zone. The results of the chemical analyses evidenced that milk storage at 9 °C significantly (p ≤ 0.05) influenced fat, crude protein, soluble nitrogen and peptone nitrogen contents. Nevertheless, the differences observed with respect to the cheese obtained with milk stored under standard condition were very small and should be considered within the “normal variations” of Parmigiano Reggiano chemical characteristics.

scholarly journals Influence of storage time and temperature on the chemical composition of the essential oil of Hyptis pectinata L. Poit

2016 ◽  
Vol 18 (1 suppl 1) ◽  
pp. 336-340 ◽  
Author(s):  
A.S. JESUS ◽  
A.F. BLANK ◽  
M.F. ALVES ◽  
M.F. ARRIGONI-BLANK ◽  
R.N. LIMA ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Storage Temperature ◽  
Chemical Constituents ◽  
Caryophyllene Oxide ◽  
Germacrene D ◽  
Different Temperatures ◽  
Two Temperatures ◽  
Medicinal Properties ◽  
One Year

ABSTRACT Hyptis pectinata, popularly known as “sambacaitá”, is a native medicinal herb used by local people for treating disease. Its pharmacological, antimicrobial, and medicinal properties have been reported in several studies. The essential oil of the leaves is rich in terpene compounds responsible for its properties. Because there are factors that can influence the chemical composition of essential oils, the objective of this study was to evaluate the influence of storage on Hyptis pectinata essential oil for 360 days at two different temperatures. The essential oil was distilled from dried leaves of seven-month-old plants using the hydrodistillation method, and the chemical composition was determined using GC-MS and GC/FID. The effects of storage on the essential oil Hyptis pectinata were tested over the course of a year (0, 15, 30, 60, 90, 120, 150, 180, 240, 300, and 360 days), using two temperatures: room (±32ºC) and freezer (-20ºC). The predominant compounds in the essential oil are β–caryophyllene, caryophyllene oxide, and germancrene D. The concentration of the chemical constituents of the essential oil varied depending on the storage temperature, and over the 360 days. The storage of the essential oil at room temperature over one year resulted in higher concentrations of β-elemene, α-copaene, germacrene D, caryophyllene oxide, and (E,E)-α-farnesene and lower content of α-humulene and β-caryophyllene, compared to the results obtained from storing the essential oil in a freezer. These results indicate that the essential oil should be stored in a freezer, which provides greater stability to the concentration of the chemical constituents.

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