Shelf life of stock-piled topsoil of an opencast coal mine

1997 ◽  
Vol 24 (1) ◽  
pp. 24-30 ◽  
Author(s):  
N.K. KUNDU ◽  
M.K. GHOSE
Keyword(s):  
Shelf Life ◽  
Coal Mine ◽  
Land Reclamation ◽  
Storage Period ◽  
Abandoned Mines ◽  
Soil Profiles ◽  
Opencast Coal Mine ◽  
Physico Chemical ◽  
Year 2000 ◽  
Overburden Dumps

Topsoil is essential to abandoned mines and has to be stock-piled separately for post-mining land reclamation. If the storage period exceeds the 'shelf life' of the topsoil, it cannot be preserved by technical reclamation only. Opencast coal mining production in India is predicted to increase from the present level of 180 million tonnes per year to approximately 256 million tonnes per year by the year 2000. At that time about 60 km2 of land per year would be damaged by direct coal mines and 75 km2 per year would be affected by external overburden dumps and topsoil dumps. A large opencast coal mine was studied to evaluate the effect of stock-piling topsoil. Soil characteristics of soil dumps of six different ages (1, 3, 4, 6, 9 and 10 years old) were compared with those of surrounding unmined sites. Soil profiles were found to change greatly with age. Physico-chemical characteristics of soil dumps were found to deteriorate with respect to unmined soil. It was observed that, as the age of soil dumps increased from one to 10 years, the concentrations of suitable plant growth nutrients in soil gradually decreased and, after six years, the soils were found to be stagnant. This may be considered to be the 'shelf life' of topsoil. Biological reclamation must be adopted to preserve the topsoil if the storage period exceeds the shelf life period. The methodology provides guidelines for assessing the shelf life of topsoil in other areas.

scholarly journals THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
Vol 6 (4) ◽  
pp. 359-362
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

scholarly journals Shelf-life enhancement of papaya with aloe vera gel coating at ambient temperature

2016 ◽  
Vol 13 (1) ◽  
pp. 131-136 ◽  
Author(s):  
MR Sharmin ◽  
MN Islam ◽  
MA Alim
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Aloe Vera ◽  
Storage Period ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Storage Behavior ◽  
Physical Changes

In this experiment the effects of aloe vera gel coating on storage behavior of papaya at room temperature (290C-310C) was studied. Physico-chemical parameters such as color, physical changes, moisture, ash, acidity, vitamin C, protein, fat and total soluble solids (TSS) of papaya and aloe vera was determined at 3 days interval during the storage period. Among the physico-chemical parameters, color, physical changes, total weight loss and TSS contents increased significantly, whereas moisture content, vitamin C and titrable acidity decreased during storage. Control and 0.5% aloe vera treated papaya decayed from 6 days onward and completely decayed within 12 days of storage. On the other hand, 1% and 1.5% aloe vera gel coated papaya maintained their shelf-life for 9 and 12 days, respectively. Some of 1.5% aloe vera coated papaya decayed after 15 days. Papaya treated with 1.5% aloe vera solution, maintained their color & physical changes compared to other treatments up to 12 days of storage. The overall results showed the superiority of 1.5% aloe vera gel coating in extending the shelf-life of papaya upto 15 days compared to that of 0.5%, 1% aloe vera gel coating and control papaya. The present study describes the preparation and potential application of aloe vera gel coatings for enhancing the postharvest life and quality of papaya.J. Bangladesh Agril. Univ. 13(1): 131-136, June 2015

scholarly journals INVESTIGATION OF THE PROPERTIES OF MARMALADE WITH PLANT CRYOADDITIVES DURING STORAGE

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
N. Shmatchenko ◽  
M. Artamonova ◽  
O. Aksonova ◽  
S. Oliinyk
Keyword(s):  
Antioxidant Capacity ◽  
Shelf Life ◽  
New Technologies ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Storage Period ◽  
Storage Conditions ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Reducing Substances

This article presents the results of studies of the properties of marmalade with natural plant cryoadditives during storage for 3 months (90 days). To improve the organoleptic characteristics and antioxidant properties of marmalade, plant additives of cryogenic origin were used, namely cryopastes from quince, apple, carrot, pumpkin, grapes, and cryopowders from rose hips, sea buckthorn, and grapes. It is shown that the use of plant cryoadditives makes it possible to increase the biological value and antioxidant properties of new types of marmalade. For new types of marmalade with cryoadditives, during its shelf life, these properties have not been studied earlier. However, it should be noted that such studies are necessary and relevant for solving the problem of preserving the quality indicators and antioxidant capacity of marmalade with cryoadditives. New kinds of marmalade have high organoleptic characteristics during the whole storage period. It is shown that the storage conditions of marmalade, according to current regulatory documentation, are suitable for new marmalade products, since the physico-chemical and microbiological indicators vary, but remain within acceptable limits. Thus, the moisture content decreases to almost 31%, the acidity rises by 12–16%, compared to freshly prepared samples. The content of reducing substances increases by 30–64%. It is determined that the value of the antioxidant capacity of all the samples developed is much higher – almost 2.3–8 times than the same figure for the control sample. After the storage period, the antioxidant capacity is reduced by 15–35%, but this data also significantly exceeds the antioxidant capacity of the control sample. Storage of marmalade with cryopastes and cryopowders for 90 days is possible, since all the basic physico-chemical, microbiological, and organoleptic indicators at the end of shelf life meet the requirements. Indicators of antioxidant capacity for them also remain at a fairly high level. New technologies of jelly-fruit marmalade with plant cryoadditives have been introduced at 4 enterprises. 2 utility model patents have been received, and regulatory documents have been developed and approved for the manufacture of new jelly products.

scholarly journals Optimum Physico-Chemical and Processing Parameters for the Preservation of King Coconut Water

CORD ◽  
2012 ◽  
Vol 28 (1) ◽  
pp. 8
Author(s):  
K.D.P.P. Gunathilake
Keyword(s):  
Shelf Life ◽  
Cocos Nucifera ◽  
Storage Period ◽  
Titratable Acidity ◽  
Processing Parameters ◽  
Coconut Water ◽  
Value Addition ◽  
Physico Chemical ◽  
Significant Difference ◽  
Optimum Ph

King coconut (Cocos nucifera var. aurantiaca) water is a natural, nutritious and healthy beverage. However, it is underutilized in terms of value addition with extended shelf life.  Therefore, an attempt was made to develop the physico-chemical and processing parameters for the value addition of King coconut water with extended shelf life. King coconut water was analyzed for sugar, minerals and vitamin C content based on reviewed methods. Studies were conducted to identify the optimum pH, total soluble solid (TSS), type of acidulant and pasteurization conditions based on sensory properties of the product using semi trained panelists. Processed King coconut water was packed in three different packages and stored at refrigerated (4°C) condition for two months. Changes in pH, TSS and titratable acidity were evaluated in two weeks intervals throughout the storage period. The results showed that optimum pH, TSS, type of acidulant and pasteurization conditions were 4.4, 9, malic acid and 70˚C/15 sec., respectively. The product was microbiologically (less than 50 CFU/ml) safe for consumption even after 8 weeks of storage. These storage studies revealed that the changes in pH, TSS and titratble acidity of King coconut water packed in three packaging materials had no significant difference (p<0.05) during refrigerated storage.

scholarly journals Effect of Biopreservatives on Storage Life of Papaya (Carica papaya L.)

2013 ◽  
Vol 2 (1) ◽  
Author(s):  
Fatema H. Brishti ◽  
Jawadul Misir ◽  
Ayesha Sarker
Keyword(s):  
Shelf Life ◽  
Carica Papaya ◽  
Disease Incidence ◽  
Chemical Properties ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Physico Chemical ◽  
Aloe Gel ◽  
Disease Attack

In this experiment the effect on post-harvest preservation of papaya (Carica papaya L.) fruit coated with either Aloe gel (AG; 100%) or papaya leaf extract with Aloe gel (PLEAG; 1:1) was studied. To evaluate the role of coating on ripening behavior and quality of papaya the uncoated and coated fruits were stored and ripened at room temperature (25 °C-29 °C) and 82-84% relative humidity. Physico-chemical properties were analyzed at 4 day intervals during the storage period. The incidence of disease attack was also visually observed. The overall results showed the superiority of AG and PLEAG coating in lengthening the shelf-life of papaya fruit compared to controls which showed significant decay from 6th day onward and complete decay within 12 days of storage. The AG and PLEAG coated fruits maintained their shelf life for 12 days and decayed at 16th day. The coated fruits also maintained their color, flavor and firmness up to 12 days of storage. An increase in ascorbic acid content (120.2 mg/100 g) was also found in coated fruits in contrast to the control (59 mg/100 g). Only 27% disease incidence was observed in AG and 13% in PLEAG coated fruits as compared to control (100%) during the storage period. The results of this study show that both AG and PLEAG coatings have excellent potential to be used on fresh produce to maintain quality and extend shelf-life.

scholarly journals Effect of Biopreservatives on Storage Life of Papaya (Carica papaya L.)

2013 ◽  
Vol 2 (1) ◽  
Author(s):  
Fatema H. Brishti ◽  
Jawadul Misir ◽  
Ayesha Sarker
Keyword(s):  
Shelf Life ◽  
Carica Papaya ◽  
Disease Incidence ◽  
Chemical Properties ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Physico Chemical ◽  
Aloe Gel ◽  
Disease Attack

In this experiment the effect on post-harvest preservation of papaya (Carica papaya L.) fruit coated with either Aloe gel (AG; 100%) or papaya leaf extract with Aloe gel (PLEAG; 1:1) was studied. To evaluate the role of coating on ripening behavior and quality of papaya the uncoated and coated fruits were stored and ripened at room temperature (25 °C-29 °C) and 82-84% relative humidity. Physico-chemical properties were analyzed at 4 day intervals during the storage period. The incidence of disease attack was also visually observed. The overall results showed the superiority of AG and PLEAG coating in lengthening the shelf-life of papaya fruit compared to controls which showed significant decay from 6th day onward and complete decay within 12 days of storage. The AG and PLEAG coated fruits maintained their shelf life for 12 days and decayed at 16th day. The coated fruits also maintained their color, flavor and firmness up to 12 days of storage. An increase in ascorbic acid content (120.2 mg/100 g) was also found in coated fruits in contrast to the control (59 mg/100 g). Only 27% disease incidence was observed in AG and 13% in PLEAG coated fruits as compared to control (100%) during the storage period. The results of this study show that both AG and PLEAG coatings have excellent potential to be used on fresh produce to maintain quality and extend shelf-life.

THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
pp. 242-245
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

Study on Soil Carbon Sequestration in the Heidaigou Opencast Coal Mine

2013 ◽  
Vol 726-731 ◽  
pp. 204-208
Author(s):  
Ze Zhen Jiao ◽  
Jin Man Wang ◽  
Rui Xuan Yang ◽  
Xin Feng Li
Keyword(s):  
Carbon Sequestration ◽  
Soil Carbon ◽  
Coal Mine ◽  
Land Reclamation ◽  
Mining Area ◽  
Soil Bulk Density ◽  
Opencast Mining ◽  
Carbon Density ◽  
Opencast Coal Mine ◽  
Sensing Technology

The carbon sequestration of Heidaigou opencast mining area was calculated by using carbon density method based on remote sensing technology, combined field surveys and data measured indoor. Soil bulk density, soil organic matter and other soil properties of the 63 soil samples in the Heidaigou mining area were measured. The results indicated the following conclusions. (1) The carbon sequestration of Heidaigou opencast coal mine area was 4,651,623.30 t in 2010. (2) There was a positive correlation between soil carbon density and the age of land reclamation. (3)After reclamation the carbon sequestration of Heidaigou opencast coal mine increased by 239,748.61 t. So the potential for carbon sequestration is great in this area. The results indicate that the mining area land reclamation can improve soil carbon acquisition capability and maintain the ecological balance of carbon cycle.

The Change Law of RMSs Characteristics in Grassland Opencast Coal Mine Dump of China

2013 ◽  
Vol 726-731 ◽  
pp. 4831-4837
Author(s):  
Rui Xuan Yang ◽  
Jin Man Wang
Keyword(s):  
Organic Matter ◽  
Coal Mine ◽  
Land Reclamation ◽  
Ph Value ◽  
Soil Bulk Density ◽  
Available P ◽  
Land Resources ◽  
Total N ◽  
Opencast Coal Mine ◽  
Mine Dump

With construction and development of opencast coal mine, its damage to the land resources and ecological environment in mine area become increasingly serious. Thus, assessing change law of reclaimed mine soils is essential for land reclamation and ecological restoration in ecological fragile area. Is this study, soil Bulk Density, Organic matter, Available P, Available K, Alkali-hydrolyzed N, Total N, pH value, Electrical Conductivity was analyzed in different sampling sites with different reclamation age and an unmined site as a reference in Inner Mongolia mining waste dump. The soil Organic matter, Available P, Available K, Alkali-hydrolyzed N and Total N increased with reclamation age, all the soil factors gradually arrived at their content in original landform. A model of RMSs characteristics was constructed using index sum method. RMSs characteristics had been improved in study area, and gradually arrived at the original landform level.

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