COLOUR OF MEAT: II. EFFECT OF DESICCATION ON THE COLOUR OF CURED PORK

1939 ◽  
Vol 17d (2) ◽  
pp. 29-34 ◽  
Author(s):  
C. A. Winkler
Keyword(s):  
Relative Humidity ◽  
Colour Change ◽  
Storage Period ◽  
Moisture Loss ◽  
Influence Of Temperature ◽  
Dry Air ◽  
Intensity Changes ◽  
Influence Of Temperature On

In the absence of air, a linear relation, independent of temperature, was observed between moisture loss and colour change. The change was mainly one of intensity, and was reversible. In air, irrespective of its humidity, changes in both intensity and quality of colour occurred, but no definite relation was found between changes in humidity and colour quality for different samples. In saturated air, intensity changes became complete in the early part of the storage period, but the enhanced changes in air of lower humidity continued to increase. No influence of temperature on the rate of colour change was observed in dry air or in air of 60% relative humidity.

Study on the Stability of Insect Wax during Storage Period

2011 ◽  
Vol 418-420 ◽  
pp. 481-489
Author(s):  
Kun Li ◽  
Ru Guo Zhang ◽  
Hong Zhang ◽  
Hua Zheng ◽  
Kun Li ◽  
...  
Keyword(s):  
Differential Scanning Calorimetry ◽  
Chemical Constituents ◽  
Storage Period ◽  
Functional Materials ◽  
Scanning Calorimetry ◽  
Influence Of Temperature ◽  
Physical Chemical ◽  
Influence Of Temperature On ◽  
The Stability

For the wide application of insect wax, it was studied on its thermal properties under different conditions in which the wax was stored at cold, dark, indoor and sunshine environment. Differential scanning calorimetry (DSC) was selected to achieve thermal parameters and reveal the influence of temperature on the stability of the wax. The result showed that within 20 months of natural storage, it was significant influence on the melting enthalpy of Hunan insect wax, the melting point of Sichuan insect wax and the melting peak of Sichuan insect wax with the Sig values were 0.013, 0.009 and 0.000. And the quality of wax was characterized by IR, XRD and physical-chemical indexes. The results showed that within 20 months, it was slightly changed in the crystallinity and chemical constituents. Therefore, the wax with good stability can be used for medicine, food, functional materials and other industrial purposes safely.

scholarly journals AVALIAÇÃO DA QUALIDADE DE LARANJA PÊRA APÓS ARMAZENAMENTO COM ETILENO

2002 ◽  
Vol 20 (2) ◽  
Author(s):  
JORGE JOSÉ DO VALE OLIVEIRA ◽  
MARIA CECÍLIA DE FIGUEIREDO TOLEDO ◽  
JOSÉ MARIA MONTEIRO SIGRIST ◽  
KATUMI YOTSUYANAGI ◽  
IVÂNIA ATHIÉ
Keyword(s):  
Relative Humidity ◽  
Storage Period ◽  
Quality Parameters ◽  
Chemical Parameters ◽  
Physical Chemical ◽  
Before And After ◽  
Orange Fruit

Laranjas da variedade Pêra, previamente armazenadas durante três dias, com e sem etileno foram pulverizadas com Imazalil, Tiabendazol e a mistura de ambos, formulados ou não com cera. Em seguida, foram mantidas durante 25 dias a 4ºC ± 2ºC/90% ± 5% de umidade relativa, sendo avaliados parâmetros de qualidade da laranja, antes e ao final do armazenamento. Com exceção do atributo cor não ocorreram diferenças estatisticamente significativas nos demais parâmetros químicos e físico-químicos, independente da exposição ao etileno. O etileno foi eficiente no desverdecimento de laranjas, sem comprometer seus atributos de qualidade, e o tratamento posterior com cera contribuiu para manter inalterado o padrão de cor obtido. EVALUATION OF THE QUALITY OF PÊRA ORANGE FRUIT AFTER STORAGE IN ETHYLENE Abstract Oranges of the variety Pêra previously stored during three days with and without ethylene were sprayed with Imazalil, Thiabendazole and a mixture of both fungicides, formulated with and without wax. Following this treatment the fruits were stored during 25 days at 4ºC ± 2ºC / 90% ± 5% of relative humidity, parameters related to orange quality were evaluated before and after the storage period. With exception of the attribute color, no significative statistically differences were observed in the chemical and physical-chemical parameters, independent of the exposure to ethylene. The ethylene was effective for the degreening of orange with no action on the quality parameters. The further treatment with wax contributed to maintain the pattern of colour unchanged.

scholarly journals Factors Affecting Concentrations of Airborne Conidia of Oidium sp. Among Poinsettias in a Greenhouse

Plant Disease ◽  
2000 ◽  
Vol 84 (10) ◽  
pp. 1089-1095 ◽  
Author(s):  
J. M. Byrne ◽  
M. K. Hausbeck ◽  
B. D. Shaw
Keyword(s):  
Relative Humidity ◽  
Rapid Decrease ◽  
Disease Development ◽  
Factors Affecting ◽  
Influence Of Temperature ◽  
Large Numbers ◽  
Airborne Conidia ◽  
Influence Of Temperature On ◽  
Atmospheric Concentrations

Atmospheric concentrations of Oidium sp. conidia in two research greenhouses containing infected poinsettias were monitored to investigate the role of environment in prompting conidial release and dissemination. Hourly concentrations of conidia of Oidium sp. were estimated using a Burkard volumetric spore sampler. The influence of temperature on disease development was studied by placing healthy poinsettias in each greenhouse for 7-day periods, removing them, and recording the days to the appearance of the first colony. When averaged over 5 December to 1 June, atmospheric conidial concentrations in greenhouse (GH) 2 were greatest during 1000 to 1800 hours with a peak (325 conidia/m3/h) occurring at 1200 hours. In GH 11, peak concentrations occurred at 1300 hours (65 conidia/m3/h) and 1600 hours (75 conidia/m3/h). Large numbers of conidia were sampled (≥100/m3) within 1-h periods, indicating conidial release events (CREs). Fluctuations in relative humidity (RH) (either positive or negative) prompted CREs. In both greenhouses, the highest number of CREs (up to 23) occurred following RH fluctuations of 5 to 15%. Watering resulted in an immediate increase (≤25%) followed by a rapid decrease in RH (≤32%) beginning 1 to 2 h later. In GH 2 and GH 11, 89 and 48%, respectively, of the CREs occurred within 3 h following greenhouse watering. When greenhouse temperatures exceeded 25°C for 21 days in May (GH 2) and 19 days in March (GH 11), atmospheric conidial concentrations were reduced 80 and 75% from the previous months, respectively.

scholarly journals Impact of Heat on the Different Stages of the Production of Local Beer “Tchoukoutou” Made from Sorghum

2021 ◽  
Vol 37 (6) ◽  
pp. 1359-1365
Author(s):  
Adjo Cynthia Kouakou ◽  
Agbékonyi Kokou Agbodan ◽  
Kwami Lumo Awaga ◽  
Awèdéou Bakpo ◽  
Eyawèdeou Yelegue ◽  
...  
Keyword(s):  
Germination Rate ◽  
Effect Of Temperature ◽  
Soaking Time ◽  
Influence Of Temperature ◽  
Influence Of Temperature On ◽  
Temperature Ranges ◽  
The Subject ◽  
Temperature Levels ◽  
C 30

Tchoukoutou is a local alcoholic drink made from sorghum. The optimization and good quality of this drink depend on certain factors such as temperature that were the subject of our work. To carry out this study, we have set ourselves the general objective of structuring the production of Tchoukoutou. Specifically, the study aims to systematize the cooking of the wort, to verify the properties of the beer through tests and to produce a quality drink. An investigation was made on the influence of temperature on sorghum germination and wort cooking. The study of the effect of temperature on the germination of sorghum was carried out. It concerned four different temperature levels which are: 23 ° C, 26 ° C, 30 ° C and 35 ° C. A study of the influence of temperature on brewing was done with different varieties of sorghum and also at different temperature ranges: 78 ° C, 83 ° C, 89 ° C, and 92 ° C. The results showed that the ideal germination temperature is 30 ° C and for brewing it is 78 ° C. The soaking time during germination, for a good germination rate, is between 16h and 26h. In conclusion, the temperature factor is a parameter that should not be overlooked when making Tchoukoutou. Our study thus made will serve as a basis for subsequent studies in the same direction to achieve a standardized industrial production of Tchoukoutou.

scholarly journals The Influence of Temperature on Changes in the Distinguishing Features of the Usable Quality of Soybean Meal

2018 ◽  
Vol 1 (1) ◽  
pp. 377-383
Author(s):  
Beata Drzewieniecka ◽  
Jan Drzewieniecki ◽  
Miroslav Blatnický
Keyword(s):  
Fatty Acid ◽  
Soybean Meal ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Transport Processes ◽  
Influence Of Temperature ◽  
Influence Of Temperature On ◽  
The Impact ◽  
Distinguishing Features

Abstract Soybean meal is one of the fodder components. It is a by-product of the production of soybean oil. Soybean meal is a specific cargo due to changes that may occur in it during transport processes. These changes are subject to many distinguishing features of usable quality inter alia fat and fatty acid content. The temperature and size of the soybean meal particles are among the factors influencing the transformations. The article presents the results of research on soybean meal and its individual fractions and the impact of selected indicators on the quality changes of this cargo. The results depend on the conditions corresponding to those that occur during the storage, handling and transport processes. The dependencies between them have been determined. The performed research allowed to determine the type and scope of changes taking place in this cargo under the influence of temperature. The results of the study showed that as the temperature rises, the fatty acid content in the soybean meal decreased during storage for a given period of 30 days.

Evaluation of the combined temperature and relative humidity preferences of the Colombian terrestrial salamander Bolitoglossa ramosi (Amphibia: Plethodontidae)

2018 ◽  
Vol 96 (11) ◽  
pp. 1230-1235 ◽  
Author(s):  
C.A. Galindo ◽  
E.X. Cruz ◽  
M.H. Bernal
Keyword(s):  
High Temperature ◽  
Relative Humidity ◽  
Low Temperatures ◽  
Environmental Temperature ◽  
Critical Factors ◽  
Influence Of Temperature ◽  
Influence Of Temperature On ◽  
Thermal Preferences ◽  
Cutaneous Respiration ◽  
Field Location

Temperature and humidity are critical factors for terrestrial lungless salamanders, as their body temperatures are largely determined by the environmental temperature and require moisture to sustain cutaneous respiration. Herein, we evaluated the preference of Bolitoglossa ramosi Brame and Wake, 1972 between a high temperature and a high relative humidity (RH), the influence of temperature on RH preferences, and the influence of RH on the thermal preferences. This study was performed in a field location in the municipality of Líbano, Tolima, Colombia. There, on different nights, we collected 84 adult B. ramosi and carried out the preference experiments, using aluminum troughs with different thermal and RH gradients. We found that between high temperature and high RH, B. ramosi preferred high RH. However, B. ramosi selected high temperatures when the gradient had a high RH and low temperatures when the gradient had a low RH. These results show that B. ramosi is able to thermoregulate and hydroregulate. Nevertheless, hydroregulation seems to be more important than thermoregulation because B. ramosi always selected the high RH gradients, while their thermal selection relied on the hydric environment.

Changes in chemical and microbiological quality of semi-processed black soldier fly (Hermetia illucens L.) larval meal during storage

2020 ◽  
Vol 6 (4) ◽  
pp. 417-428
Author(s):  
E. Kamau ◽  
C. Mutungi ◽  
J. Kinyuru ◽  
S. Imathiu ◽  
H. Affognon ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Microbiological Quality ◽  
Colour Change ◽  
Salmonella Spp ◽  
Black Soldier Fly ◽  
Environment Temperature ◽  
Microbiological Parameters ◽  
Food And Feed ◽  
Processing And Storage

Edible insects are receiving attention as a protein source in the food and feed sector. However, successful commercialisation requires mass production matched with appropriate processing and storage techniques. The quality of dried and pulverised black soldier fly larvae stored in woven polypropylene (PP) sacks, polyethylene (PE) bags and plastic containers with screw lid (PL) in ambient and refrigerated environments was monitored over six months. Chemical indicators (oxidation, fatty acid profile), microbiological parameters (total viable counts, yeast and moulds, Enterobacteriaceae, presumptive coliforms, Salmonella) and colour change were examined. Temperature and relative humidity of the storage environments were monitored. In the ambient environment (temperature: 23.6±2.7 °C; relative humidity: 57.6±7.0%), chemical deterioration progressed 1.5 and 1.2 times faster in PP and PE, respectively, compared to PL. Refrigeration (temperature: 5.4±1.1 °C; relative humidity: 97±5.7%) exacerbated spoilage in the PP due to permeation of moisture through the woven strands, but slowed chemical deterioration by factors of 3.3 (PL) and 2.8 (PE). Likewise, based on the average counts of Enterobacteriaceae and yeast and moulds, microbiological deterioration progressed 2.1 and 1.4 times faster in the PP and PE, respectively, while refrigeration retarded build-up of microbial loads by factors of 1.3-9.6. The presence of Salmonella spp. in the experimental product indicates that due attention must be given to adequacy of processing and handling procedures for dried black soldier fly meal.

Roasting and packaging in nitrogen atmosphere protect almond var. Guara against lipid oxidation

2011 ◽  
Vol 17 (6) ◽  
pp. 529-540 ◽  
Author(s):  
P. Sanchez-Bel ◽  
I. Egea ◽  
M.T. Pretel ◽  
F.B. Flores ◽  
F. Romojaro ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Relative Humidity ◽  
Protective Effect ◽  
Sensory Quality ◽  
Lipid Fraction ◽  
Storage Period ◽  
Nitrogen Atmosphere ◽  
Conjugated Dienes ◽  
Contrary Effect

The effect of packaging in nitrogen (N2) atmosphere or in air on the quality of peeled and roasted almond var. Guara during storage for 20 weeks at 20 °C ± 1 °C and 65–70% relative humidity (RH) was studied. No changes in the sugar, fat, protein or fiber contents were observed during the storage period nor in color. Only the lipid fraction showed significant changes with the kind of packaging atmosphere. The composition of fatty acids remained unchanged during the 5 month storage in all the samples. Packaging in N2 atmosphere was seen to have a protective effect against the accumulation of conjugated dienes (CD) in peeled almonds, while in roasted almonds, the protective effect was lower and even nil by the end of storage. The contrary effect was observed for the ultraviolet (UV; K270) index which increased more slowly in the roasted samples packaged in N2, while in peeled samples it reached the same levels at the end of storage regardless of the packaging atmosphere. No effect of the packaging atmosphere was observed on the evolution of the peroxide value in the tested samples (peeled or roasted almonds). None of these changes in the lipid fraction was reflected in the final sensory quality of the samples and the taster panel found no changes in the sensory quality in any case.

Evaluation of Shrink-Wrap Packaging for Maintaining Quality of Apples

1990 ◽  
Vol 53 (7) ◽  
pp. 598-599 ◽  
Author(s):  
E. K. HEATON ◽  
J. W. DOBSON ◽  
R. P. LANE ◽  
L. R. BEUCHAT
Keyword(s):  
Relative Humidity ◽  
Skin Color ◽  
Storage Period ◽  
Storage Life ◽  
Limiting Factor ◽  
B Values ◽  
Shrink Wrapping ◽  
Color Development ◽  
Yellow Color

Changes in quality of unwrapped and shrink-wrapped Starkrimson cultivar apples were monitored during a 38-week storage period (26°C, 40–42% relative humidity). Shrink-wrapped apples were subjectively judged to have acceptable qualities throughout storage. Changes in Gardner a and b values for skin color of apples suggest that shrink-wrap film allows accumulation of ethylene which stimulates yellow color development in less mature apples. Observations indicate that top quality apples benefit from shrink-wrapping, with loss of crispness being the primary limiting factor to extended storage life.

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