Impact of plastic package and storage on off-flavors in fluid milk and cream

2020 ◽  
Author(s):  
Dylan Cadwallader ◽  
Christopher Reusz ◽  
Maryanne Drake
Keyword(s):  
Plastic Package ◽  
Off Flavors ◽  
And Storage ◽  
Fluid Milk

Fluorescent light-Activated Flavor in Milk1

1975 ◽  
Vol 38 (7) ◽  
pp. 388-392 ◽  
Author(s):  
A. P. HANSEN ◽  
L. G. TURNER ◽  
L. W. AURAND
Keyword(s):  
Ascorbic Acid ◽  
Light Exposure ◽  
Fluorescent Light ◽  
Lighting System ◽  
Off Flavors ◽  
Flavor Development ◽  
Fluid Milk

Homogenized milk packaged in polyethylene containers exposed to fluorescent lights showed flavor and vitamin deterioration. Off-flavor development began within 2 to 4 h after exposure to a lighting system simulating commercial display cases. Detection of light-induced flavor was slight, medium, and strong after 4, 7 and 24 h of exposure. Decreases in riboflavin and ascorbic acid were directly proportional to the amount of light exposure. Various types of colored lamps and lamp filters were tested to prevent this off-flavor and vitamin degradation in milk. Yellow lamps or yellow and green filters protected milk from off-flavor development for 30 to 40 h. It is evident that light-induced off-flavors and vitamin destruction in fluid milk packaged in polyethylene containers can be reduced by colored lamps and lamp filters.

scholarly journals Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices

2002 ◽  
Author(s):  
Russell L. Rouseff ◽  
Michael Naim
Keyword(s):  
Orange Juice ◽  
Model Systems ◽  
Chemical Components ◽  
Flavor Quality ◽  
Market Place ◽  
Citrus Juice ◽  
Flavor Components ◽  
Off Flavors ◽  
Citrus Juices ◽  
And Storage

Citrus juice flavor quality traditionally diminishes after thermal processing and continuously during storage. Our prior studies found that four of the five most potent off-aromas formed during orange juice storage had not been identified. The primary emphasis of this project was to characterize and identify those potent flavor degrading aroma volatiles so that methods to control them could be developed and final flavor quality improved. Our original objectives included: 1 Isolate and characterize the most important unidentified aroma impact compounds formed or lost during pasteurization and storage. 2. Determination of thiamine and carotenoid thermal decomposition and Strecker degradation pathways in model solutions as possible precursors for the unidentified off-flavors. 3. Evaluate the effectiveness of an "electronic nose" to differentiate the headspace aromas of from untreated and heat pasteurized orange and grapefruit juices. 4. Use model systems of citrus juices to investigate the three possible precursor pathways (from 2) for flavor impact compounds formed or lost during pasteurization or storage. RESULTS - The components responsible for citrus storage off flavors and their putative precursors have now been identified. Certain carotenoids (b-carotene) can thermally degrade to produce b-ionone and b-damascenone which are floral and tobacco smelling respectively. Our GC-O and sensory experiments indicated that b-damascenone is a potential storage off-flavor in orange juice. Thiamine (Vitamin B1) degradation produces 2-methyl-3-furan thiol, MFT, and its dimer bis(2- methyl-3-furyl) disulfide which both produce meaty, savory aromas. GC-O and sensory studies indicated that MFT is another storage off-flavor. Methional (potato aroma) is another off flavor produced primarily from the reaction of the native amino acid, methionine, and oxidized ascorbic acid (vitamin C). This is a newly discovered pathway for the production of methional and is more dominant in juices than the classic Maillard reaction. These newly identified off flavors diminish the flavor quality of citrus juices as they distort the flavor balance and introduce non-typical aromas to the juice flavor profile. In addition, we have demonstrated that some of the poor flavor quality citrus juice found in the market place is not only from the production of these and other off flavors but also due to the absence of desirable flavor components including several potent aldehydes and a few esters. The absence of these compounds appears to be due to incomplete flavor volatile restoration after the making of juice concentrates. We are the first to demonstrate that not all flavor volatiles are removed along with water in the production of juice concentrate. In the case of grapefruit juice we have documented which flavor volatiles are completely removed, which are partially removed and which actually increase because of the thermal process. Since more that half of all citrus juices is made into concentrate, this information will allow producers to more accurately restore the original flavor components and produce a juice with a more natural flavor. IMPLICATIONS - We have shown that the aroma of citrus juices is controlled by only 1-2% of the total volatiles. The vast majority of other volatiles have little to no direct aroma activity. The critical volatiles have now been identified. The ability to produce high quality citrus juices requires that manufacturers know which chemical components control aroma and flavor. In addition to identifying the critical flavor components (both positive and negative), we have also identified several precursors. The behavior of these key aroma compounds and their precursors during common manufacturing and storage conditions has been documented so manufacturers in Israel and the US can alter production practices to minimize the negative ones and maximize the positive ones.

FURTHER STUDIES ON THE FLAVOR QUALITY OF RETAIL MILK IN CONNECTICUT

1972 ◽  
Vol 35 (12) ◽  
pp. 710-712 ◽  
Author(s):  
Lester Hankin ◽  
Walter F. Dillman
Keyword(s):  
Flavor Quality ◽  
Milk Samples ◽  
Off Flavors ◽  
Monthly Pattern ◽  
And Storage ◽  
Made In

Over 1100 retail milk samples taken during 1970–71 in Connecticut were examined for flavor quality and results compared with those of a similar study made in 1969–70. In the 1970–71 study fewer samples were judged to be cooked but more were criticized as having a feed flavor. The monthly pattern for samples classed as organoleptically unsatisfactory changed from winter to summer. Indications are that causes of off-flavors shifted from those originating at the farm to those developing from processing, or during distribution and storage.

scholarly journals APPLICATION OF BIOPOLYMER FILMS FOR SUSTAINABILITY OF EDIBLE OILS

2021 ◽  
Vol 25 (3) ◽  
Author(s):  
Senka Popović
Keyword(s):  
Edible Oils ◽  
Antimicrobial Activities ◽  
Biological Properties ◽  
Food Preservation ◽  
Active Materials ◽  
Off Flavors ◽  
Processing And Storage ◽  
And Storage ◽  
Determine Effect ◽  
Packing System

Lipid oxidation is a major cause of off-flavors and loss of nutrients in fat-containing foods and oils. The prevention or retardation of those deteriorative reactions of oil during processing and storage is required.  Commercially available synthetic packaging materials are causing serious environmental problems due to their non-degradability. To reduce environmental impacts associated with synthetic plastics, biopolymer materials have a great potential to be used instead. Further, biopolymers play an important role in food preservation because of their antioxidant and antimicrobial activities. Packing system comprise of natural active materials can improve shelf life of oil packed, minimize oxidation and improve mechanical, barrier and biological properties of biopolymer films. In this paper, to determine effect of usage biopolymer materials for oil packing, different  edible oils and biopolymer materials were observed.

An Investigation into Moisture-Induced Cracking in Plastic Packages Using Thermal Analysis Techniques

1996 ◽  
Author(s):  
S. Chew
Keyword(s):  
Thermal Analysis ◽  
Degree Of Polymerization ◽  
Analysis Techniques ◽  
Design Changes ◽  
Plastic Package ◽  
Solder Reflow ◽  
The Difference ◽  
Precautionary Measures ◽  
Thermal Analysis Techniques ◽  
And Storage

Abstract Pop-corn package cracking in thin quad flatpack packages (TQFP) during surface mount solder reflow can be minimized by adopting precautionary measures such as design changes, selection of new grades of epoxy mold compound (EMC) with lower affinity for moisture and lower expansivity, shipment and storage of epoxy mold compound under dry pack, as well as drying of plastic package prior to solder reflow. This paper investigates, using thermal analysis techniques, the cause of pop-corning phenomenon from pad-plastic interface in a particular batch of TQFPs despite the precautionary measures adopted. By comparing the difference in EMC properties between a control and reject batch of TQFP, this study suggest that ensuring optimum degree of polymerization or cure of the epoxy encapsulant can also assist in minimizing package delamination and pop-corn cracking.

scholarly journals Effect of Style of Cut and Storage on Phenolic Composition and Antioxidant Activity of Fresh-cut Sweetpotatoes

HortScience ◽  
2008 ◽  
Vol 43 (2) ◽  
pp. 431-434 ◽  
Author(s):  
Malkeet S. Padda ◽  
David H. Picha
Keyword(s):  
Antioxidant Activity ◽  
Chlorogenic Acid ◽  
Phenolic Acids ◽  
Ipomoea Batatas ◽  
Total Phenolics ◽  
Dry Weight ◽  
Dicaffeoylquinic Acid ◽  
Off Flavors ◽  
Fresh Cut ◽  
And Storage

Three different style fresh-cut (shredded, French fry, and sliced) sweetpotatoes [Ipomoea batatas (L.) Lam.] were stored at 0 and 5 °C for 4 and 8 days. At specified storage intervals, the fresh-cut sweetpotatoes were analyzed for total phenolics, individual phenolic acids, and antioxidant activity. Sweetpotato tissue analyzed immediately after cutting was considered the control. Storage at 5 °C resulted in an increase in total phenolics in all types of fresh-cut sweetpotatoes, except in shredded tissue analyzed after 4 days of storage. However, at 0 °C, only sliced tissue accumulated higher total phenolics than the control. In general, antioxidant activity in all fresh-cut sweetpotatoes held at 5 °C was higher than in the control. No significant increase in antioxidant activity was observed in shredded sweetpotatoes stored at 0 °C. Chlorogenic acid followed by 3,5-dicaffeoylquinic acid were the predominant phenolic acids present in fresh-cut sweetpotatoes. The highest content of chlorogenic acid (539.9 μg·g−1 dry weight) in sliced tissue stored for 8 days at 5 °C was ≈6-fold higher than in the control (88.3 μg·g−1 dry weight). No significant development of tissue browning, off-odors, or off-flavors were observed after 8 days of storage and the products were considered to be marketable.

An Overview of Digital Image Processing and Recognition (Invited Paper)

1982 ◽  
Vol 40 ◽  
pp. 700-702
Author(s):  
R. C. Gonzalez
Keyword(s):  
Image Processing ◽  
New York ◽  
Digital Image Processing ◽  
Digital Image ◽  
Practical Implementation ◽  
Submarine Cable ◽  
Vigorous Growth ◽  
Digitized Pictures ◽  
Processing Techniques ◽  
And Storage

Interest in digital image processing techniques dates back to the early 1920's, when digitized pictures of world news events were first transmitted by submarine cable between New York and London. Applications of digital image processing concepts, however, did not become widespread until the middle 1960's, when third-generation digital computers began to offer the speed and storage capabilities required for practical implementation of image processing algorithms. Since then, this area has experienced vigorous growth, having been a subject of interdisciplinary research in fields ranging from engineering and computer science to biology, chemistry, and medicine.

Control of Secretory Production in the Isopod Hepatopancreas

1972 ◽  
Vol 30 ◽  
pp. 166-167
Author(s):  
John W. Roberts ◽  
E. R. Witkus
Keyword(s):  
B Cells ◽  
Morphological Data ◽  
Secretory Product ◽  
Secretory Function ◽  
Secretory Material ◽  
Blind Ending ◽  
Secretory Production ◽  
Regenerative Cells ◽  
Immature Cells ◽  
And Storage

The isopod hepatopancreas, as exemplified by Oniscus ascellus. is comprised of four blind-ending diverticula. The regenerative cells at the tip of each diverticula differentiate into either club-shaped B-cells, which serve a secretory function, or into conoid S-cells, which serve in the absorption and storage of nutrients.The glandular B-cells begin producing secretory material with the development of rough endoplasmic reticulum during their process of maturation from the undifferentiated regenerative cells. Cytochemical and morphological data indicate that the hepatopancreas sequentially produces two types of secretory material within the large club-shaped cells. The production of the carbohydrate-like secretory product in immature cells seems to be phased out as the production of the osmiophilic secretion was phased in as the cell matured.

Quantitative Analysis Of X-Ray Images From Geological Materials

1990 ◽  
Vol 48 (2) ◽  
pp. 244-245
Author(s):  
J. M. Paque ◽  
R. Browning ◽  
P. L. King ◽  
P. Pianetta
Keyword(s):  
Quantitative Analysis ◽  
Bulk Composition ◽  
Principal Component ◽  
Analytical Description ◽  
Bulk Sample ◽  
Geological Samples ◽  
X Ray ◽  
Software And Hardware ◽  
And Storage ◽  
Insight Into

Geological samples typically contain many minerals (phases) with multiple element compositions. A complete analytical description should give the number of phases present, the volume occupied by each phase in the bulk sample, the average and range of composition of each phase, and the bulk composition of the sample. A practical approach to providing such a complete description is from quantitative analysis of multi-elemental x-ray images.With the advances in recent years in the speed and storage capabilities of laboratory computers, large quantities of data can be efficiently manipulated. Commercial software and hardware presently available allow simultaneous collection of multiple x-ray images from a sample (up to 16 for the Kevex Delta system). Thus, high resolution x-ray images of the majority of the detectable elements in a sample can be collected. The use of statistical techniques, including principal component analysis (PCA), can provide insight into mineral phase composition and the distribution of minerals within a sample.

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