Building kinetic models to determine moisture content in apples and predicting shelf life based on spectroscopy

2021 ◽  
Author(s):  
Penghui Liu ◽  
Yichen Qiao ◽  
Bingru Hou ◽  
Ziting Xi ◽  
Yaohua Hu
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Kinetic Models ◽  
Determine Moisture Content

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

Medium Density Particleboard with Addition of Impregnated Paper

2014 ◽  
Vol 1025-1026 ◽  
pp. 543-546
Author(s):  
Juliana Cortez Barbosa ◽  
Anderson Luiz da Silva Michelon ◽  
Elen Aparecida Martines Morales ◽  
Cristiane Inácio de Campos ◽  
André Luis Christoforo ◽  
...  
Keyword(s):  
Moisture Content ◽  
Modulus Of Elasticity ◽  
Mechanical Tests ◽  
Modulus Of Rupture ◽  
Medium Density ◽  
Test Results ◽  
Thickness Swelling ◽  
Adhesion Test ◽  
Layer Medium ◽  
Determine Moisture Content

The aim of this research was to produce three-layer Medium Density Particleboard (MDP), with the addition of impregnated paper, in the inner layer, in proportions of 1; 5 and 20%. In this study, MDP was composed with particles of small size in outer layers, and larger particles in internal layer. After panel manufacturing, physical and mechanical tests based on Brazilian Code ABNT NBR 14.810 were carried out to determine moisture content; density; thickness swelling; water absorption; modulus of rupture (MOR) and modulus of elasticity (MOE) in static bending and internal adhesion. Test results were compared to commercial panels, produced with 100% Eucalyptus, considering the requirements specified by Brazilian Code. Properties presented values close to normative specifications, indicating positively the possibility of production of MDP using addition of waste paper impregnated.

Effect of Ginkgo Protein on Moisture Content and Hardness of Bread

2012 ◽  
Vol 531 ◽  
pp. 395-398
Author(s):  
Xiao Fei Sun ◽  
Yu Hui Qiao
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Total Protein ◽  
Soluble Protein ◽  
Water Soluble ◽  
Experimental Results ◽  
Water Soluble Protein

Ginkgo seeds were selected and used as experimental material to study protein compositions in ginkgo protein. Ginkgo protein was used as accessory to be added into flour to make bread. Effect of ginkgo protein on moisture content and hardness of bread were investigated. Experimental results showed that ginkgo protein contained water-soluble protein and salt-soluble protein which was 85.28 percents in total protein and contained small amounts of prolamin and alkali-soluble protein. The bread added with different ratios of ginkgo protein had higher moisture content and lower hardness. Therefore, adding appropriate amount of ginkgo protein could improve bread baking performances and bread shelf life.

scholarly journals Effect of different packaging systems and chlorination on the quality and shelf life of green chili

2013 ◽  
Vol 37 (4) ◽  
pp. 729-736 ◽  
Author(s):  
Mohammad Mizanur Rahman ◽  
Md Miaruddin ◽  
Md. Golam Ferdous Chowdhury ◽  
Md. Hafizul Haque Khan ◽  
MA Matin
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Shelf Life ◽  
Substantial Reduction ◽  
Modified Atmosphere Packaging ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Quality And Shelf Life

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of green chili (Capsicum annuum) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene packet resulted substantial reduction of weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, ß-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of green chili could be extended up to 10 days at ambient condition as compared to non-treated and without packaging. DOI: http://dx.doi.org/10.3329/bjar.v37i4.14397 Bangladesh J. Agril. Res. 37(4): 729-736, December 2012

scholarly journals PEMANFAATAN KITOSAN DARI CANGKANG RAJUNGAN (Portonus sanginolentus L.) SEBAGAI PENGAWET IKAN KEMBUNG (Rastrelliger sp) DAN IKAN LELE (Clarias Batrachus)

2015 ◽  
Vol 3 (4) ◽  
pp. 18-24
Author(s):  
Rika Silvia ◽  
Sari Wahyu Waryani ◽  
Farida Hanum
Keyword(s):  
Acetic Acid ◽  
Moisture Content ◽  
Shelf Life ◽  
Microbial Activity ◽  
Storage Time ◽  
Chitosan Solution ◽  
Ash Content ◽  
Clarias Batrachus ◽  
Test Results ◽  
Chitin And Chitosan

The use of appropriate anti-microbial compounds can extend the shelf life of a product as well as ensure the safety of the product. That requires a material that is naturally anti-microbial so as not harmful to health. The use of chitosan to inhibit microbial activity on mackerel (Rastrelliger sp) and catfish (Clarias batrachus) to test it's effectiveness. In this research chitosan that used as an anti-microbial extracted from the shells of crabs (Portunus sanginolentus L.). Chitin and chitosan that were successfully extracted were characterized it's results includes moisture content testing, ash content, and degrees of deacetylation. Characterized chitosan, were used as an anti-microbial mackerel (Rastrelliger sp) and catfish (Clarias batrachus). Chitosan was dissolved in 1% acetic acid with varying concentrations of chitosan as 1%, 1.5%, 2%, and 2.5%. The storage time of fish: 0 hours, 10 hours, 15 hours, 20 hours, and 25 hours. The results of research chitosan form as granules / powder, 5% moisture content, ash content  2% and the degree of deacetylation which amounted to 61,08%. Chitosan solution test results on fish showed that fish preservation by soaking with chitosan addition of 1.5% was the best variable and could extend the shelf life of fish  more than 5 hours while fish preservation by spraying gave the best variable with addition of chitosan 2.5% and could extend the shelf life of fish less than 5 hours.

scholarly journals Shelf life estimation of preconditioned brown or unpolished rice (Oryza sativa) and its effect in microwave puffing

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Ajay Kumar Swarnakar
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Salt Content ◽  
Brown Rice ◽  
Moisture Sorption ◽  
Quality Characteristic ◽  
Life Estimation ◽  
Puffed Rice ◽  
Optimized Conditions ◽  
Sorption Characteristics

Microwave puffing of prepacked preconditioned brown rice can provides a hygienic, fresh and nutritious puffed rice as compared to conventional puffed rice. Pre-puffing conditioning (salt infusion) makes brown rice more hygroscopic therefore long storage of preconditioned brown rice reduces the puffing quality. This study was conducted to estimate the shelf life of prepacked conditioned brown rice in wrapped paper envelope with low density polythene for its microwave puffing. Preconditioning of brown rice was carried out at optimized conditions i.e., parboiling pressure (303 kPa) and time (14 min), preconditioning temperature (76.7 °C), salt content (3.5% (w/w), and pre-puffing moisture content (11.6 % (wb)). These packets were stored at 38±2 °C temperature and 90% relative humidity. Moisture sorption characteristics can be well described by Henderson model. Shelf life of preconditioned brown rice was estimated 36 days by its puffing quality characteristic and found that moisture content of preconditioned brown rice reaches 15.27% (wb).

scholarly journals Nuclear and Related Techniques for Enhancing Livestock And Agriculture Productivity

2009 ◽  
Vol 10 ◽  
pp. 150-155
Author(s):  
D. R. Khanal ◽  
R. C. Munankarmy
Keyword(s):  
Moisture Content ◽  
Key Words ◽  
Agricultural Productivity ◽  
Developed Countries ◽  
Reproductive Efficiency ◽  
Nuclear Techniques ◽  
Agriculture And Environment ◽  
Determine Moisture Content

Uses of isotopes and nuclear related techniques in livestock and agriculture are discussed in this review. How developed countries are using (125I) in radioimmunoassay (RIA) of progesterone hormone in serum/milk of cattle to optimize reproductive efficiency is briefly described. In addition, this paper discusses about the uses of (15N) in soil to know the dynamics of nitrogen and uses of Hydro Probe to determine moisture content in the soil. This review will also shed some light on the potential uses of isotopes and nuclear techniques and the necessity of such technology in Nepal for improving overall agricultural productivity. Key words: Radioimmunoassay; Progesterone; Productivity; Reproductive efficiency The Journal of Agriculture and Environment Vol:10, Jun.2009 Page: 150-155

scholarly journals Pendugaan Umur Simpan Ikan Kakap Putih Olahan dengan Pengaplikasian Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dalam Pengemasan Vakum

2019 ◽  
Vol 8 (1) ◽  
pp. 45
Author(s):  
Stefani Sitanggang ◽  
Ida Ayu Rina ◽  
Ida Bagus Putu Gunadnya
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Room Temperature ◽  
Vacuum Packaging ◽  
High Moisture Content ◽  
High Moisture ◽  
Liquid Smoke ◽  
Two Factors ◽  
Storage Studies

Ikan kakap putih memiliki kadar air yang tinggi. Ikan segar mudah mengalami kerusakan. Sehingga diperlukan pengawetan. Salah satu metode pengawetan, yaitu dengan pengasapan. Pengasapan dengan asap cair lebih praktis. Asap cair mengandung senyawa fenol, karbonil dan asam rganic. Asap cair dapat diperoleh dari pirolisis batang bambu tabah (Gigantochloa nigrociliata Bush-Kurz). Tujuan dari penelitian ini adalah untuk mengetahui masa simpan ikan kakap putih olahan yang direndam dengan asap cair bamboo tabah dengan berbagai konsentrasi dan berbagai metode pengemasan disimpan pada suhu ruang. Metode yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua faktor. Faktor pertama adalah konsentrasi asap cair, terdiri dari 0%, 3% dan 6%. Faktor kedua adalah pengemasan, terdiri dari tanpa pengemasan, pengemasan non vakum dan vakum. Setiap perlakuan diulang dua kali. Kombinasi perlakuan terbaik adalah konsentrasi 6% dengan pengemasan vakum. Penelitian ini menggunakan metode ESS (Extended Storage Studies). Masa simpan ikan kakap putih olahan dengan pengaplikasian asap cair bambu tabah dan dikemas vakum adalah 24 jam, dengan kadar air 62,66%, nilai Ph 6,5, kadar protein 28,30%, nilai TPC 4,8 104 koloni/g, nilai kenampakan 6,73, aroma 6,47, rasa 6,60 dan tekstur 6,47.   White snapper fish has a high moisture content. the fish may turn to damaged therefore need to preserved. One method for preservation by fumigation. the fumigation by liquid smoke most effective. Liquid smoke consist of phenol, carbonyl and organics acids. the liquid smoke comes from stem of tabah bamboo. (Gigantochloa nigrociliata Buse-Kurz). the purpose of this research is to know shelf life of processed white snapper soaked in liquid smoke with various concentrations and packaging where store at room temperature. the used method is complete random planning within two factors. the first factor is the concentration of liquid smoke, consisting og 0%, 3% and 6%. the second factor is packaging, consisting of without packaging, non-vacuum, and vacuum. Each treatment was repeated twice. the best combination of treatment is 6% concentration with vacuum packaging. This research uses the method ESS (Extended Storage Studies). the shelf life white snapper fish processd by application of tabah bamboo liquid smoke in vacuum packed 24 hour, with a moisture content of 62.66%, ph 6,5, protein 28.30%, TPC 4.8 104 colony/g, visibility 6.73, smell 6.47, taste 6.60, and texture 6.47.

scholarly journals Mathematical Modeling of the Drying Kinetics of Thinly-Sliced Saba (Musa Balbasiana) Using Hot-Air Dryer

2018 ◽  
Vol 156 ◽  
pp. 02004
Author(s):  
Lola Domnina B. Pestaño ◽  
John Paul T. Bautista ◽  
Reizl JR. H. Leguiab ◽  
Sean Danielle D. Puri
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
The Philippines ◽  
Drying Kinetics ◽  
Hot Air ◽  
The Laplace Transform ◽  
Pre Treatment ◽  
C 50 ◽  
Air Dryer ◽  
Best Fit

Banana is one of the top produced crops in the Philippines, and among its cultivars is the Musa balbasiana, commonly known as saba. Due to its high moisture content, saba is perishable and one of the methods to increase its shelf-life is drying. The shelf life of saba can be extended up to six months when dried to 12% moisture content. The research focuses on the effect of banana maturity and choses a mathematical model which will best fit its drying kinetics. The banana samples, the unripe and ripe saba, were bone-dried without pre-treatment using a hot-air tray drier. To produce repeatable data, three trials were done for temperatures 40°C, 50°C and 60°C. Among the three mathematical models used in the study, the treated data for both unripe and ripe saba best fit the Laplace Transform Model. Using Lagrange interpolation, the time per trial was computed; unripe saba dried at 50°C achieved the ideal moisture content in an average time of 87.5574 minutes for the three trials while that of ripe saba dried at 40°C achieved the same moisture content in an average time of 88.8619 minutes for the three trials. With the increase in temperature, the discoloration decreased indicating an enzymatic character ofbrowning.

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