PRESERVATION OF EGGS: IV. STORAGE OF OILED AND BAGGED EGGS UNDER CONSTANT AND ALTERNATING TEMPERATURES AND HUMIDITIES

1942 ◽  
Vol 20d (10) ◽  
pp. 306-319 ◽  
Author(s):  
N. E. Gibbons ◽  
C. O. Fulton ◽  
T. W. Hopkins
Keyword(s):  
Relative Humidity ◽  
Physical Condition ◽  
Storage Conditions ◽  
Dew Point ◽  
Internal Mould ◽  
The Third ◽  
Temperature And Humidity ◽  
Egg Case ◽  
And Control ◽  
Air Cells

Untreated eggs and eggs oiled and sealed in egg-case liner bags were stored for six weeks in standard export cases (a) at 70° F. and 90% relative humidity continuously, (b) at 65° F. and 95% relative humidity alternating with 75° and 70% every two days, the dew point consequently always remaining below 65° F., and (c) at 60° F. alternating with 80° every three days, both at 90% relative humidity, but the dew point varying from 57° to 77° F. respectively. Spoilage was least under the second set of conditions and greatest under the third. The indications were that within rather wide limits, microbiological development was dependent primarily upon storage conditions rather than upon the quantity of inoculum on the surface of the eggs at the beginning of storage. The bags used had little effect on intracase temperatures.Under conditions (a) and (c) oiling and bagging reduced internal mould and rot but did not significantly affect the development of external mould; under conditions (b) internal spoilage was uniformly low in both treated and control eggs. All oiled and bagged eggs were in better physical condition after storage than were the untreated, having smaller air cells, freer yolks, and less distinct yolk shadows. Variations in the incidence of spoilage within cases occurred and are attributed to intracase temperature and humidity differentials.

California Almond Shelf Life: Changes in Moisture Content and Textural Quality During Storage

2019 ◽  
Vol 62 (3) ◽  
pp. 661-671 ◽  
Author(s):  
Jia Wu ◽  
Xiangyang Lin ◽  
Shengnan Lin ◽  
Paul Chen ◽  
Guangwei Huang ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Storage Temperature ◽  
Initial Moisture Content ◽  
Textural Properties ◽  
Storage Conditions ◽  
Temperature And Humidity ◽  
Lower Temperature ◽  
And Storage ◽  
Over Time

Abstract. The effects of packaging and storage conditions on the moisture content and instrumental and sensory textural properties of raw and salty light roasted (SLR) California almonds were studied under different storage conditions. The controlled combinations included low, medium, and high temperatures and low and high relative humidity (RH). Almond samples were packaged in cartons or polyethylene (PE) bags with and without vacuum. Both absorption and desorption of moisture by almonds were observed during storage and were dependent on the packaging and storage conditions. In general, gradual changes were observed for samples with PE and vacuum PE packaging in most of the storage conditions, while the samples packed in cartons showed more dramatic changes because these unprotected samples were more vulnerable to seasonal changes in humidity. The SLR almonds showed consistent moisture gains, while the raw almonds tended to lose moisture content in most of the storage conditions. This may be attributed to the low initial moisture content of the SLR samples. All raw samples packed in cartons became softer over time. The softening tended to be enhanced by high storage humidity and temperature. The raw almonds packaged in PE bags were firmer than those packed in cartons but also became softer over time. The firmness of the SLR samples was generally lower than that of raw samples, probably because roasting reduced the density and mechanical strength of the kernels. The firmness of PE packaged SLR samples increased in uncontrolled storage conditions and in higher storage temperature and humidity conditions but decreased slightly in lower temperature and humidity conditions. Vacuum packaging did not affect the firmness much. Using PE packaging and maintaining the RH below 50% and the temperature below 25°C are effective in stabilizing both raw and processed almonds. Keywords: Almond, Firmness, Nonpareil, Packaging, Relative humidity, Sensory, Storage, Temperature, Texture.

Bacterial Survival on Cornstarch-Containing Polyethylene Film Held Under Food Storage Conditions

1992 ◽  
Vol 55 (9) ◽  
pp. 681-686 ◽  
Author(s):  
A. A. STRANTZ ◽  
E. A. ZOTTOLA
Keyword(s):  
Relative Humidity ◽  
Pathogenic Bacteria ◽  
Polymer Network ◽  
Storage Conditions ◽  
Polyethylene Film ◽  
Food Storage ◽  
Bacterial Survival ◽  
Pseudomonas Fragi ◽  
General Survival ◽  
And Control

Plastics in which cornstarch is incorporated into the polymer network have been developed. The effect of cornstarch in plastic film on the survival of spoilage and pathogenic bacteria was evaluated. Cornstarch-containing polyethylene film (CSPE) and control polyethylene film (PE) were inoculated with Salmonella typhimurium, Aeromonas hydrophila, Bacillus cereus, and Pseudomonas fragi and held under various combinations of temperature and relative humidity to mimic food storage conditions. Bacterial recovery from film samples indicated that, in general, survival was not enhanced by the presence of cornstarch. Enhanced growth of S. typhimurium, A. hydrophila, and P. fragi was observed under saturated relative humidity at some storage temperatures when a CSPE-supplemented minimal salts medium was used as compared to PE-supplemented medium. Enhanced growth was not apparent when a nutritionally complex growth medium supplemented with CSPE or PE was used. These results indicated that, from a microbiological viewpoint, cornstarch-containing polyethylene film could be successfully used to package foods.

scholarly journals Physico-chemical characteristics and aflatoxins production of Atractylodis Rhizoma to different storage temperatures and humidities

AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Qiutao Liu ◽  
Lingling Jiang ◽  
Lihe Xiao ◽  
Weijun Kong
Keyword(s):  
Relative Humidity ◽  
Aspergillus Flavus ◽  
Storage Conditions ◽  
Optimum Temperature ◽  
Evaluation Indexes ◽  
Chemical Fingerprints ◽  
Physico Chemical ◽  
Temperature And Humidity ◽  
Set Up ◽  
Central Composite

AbstractThis study aimed to investigate the characteristics, moisture contents, chemical fingerprints changes and aflatoxins accumulation of Atractylodis rhizoma during storage, further to determine the optimum temperature and relative humidity conditions. Based on the suitable temperature (20–40 °C) and relative humidity (80–95%), 13 different temperature and humidity conditions were set up by the central composite design-response surface methodology (CCD-RSM) for Aspergillus flavus. After inoculation with Aspergillus flavus by artificial infection, A. rhizoma samples were stored under normal conditions and 13 different temperature and relative humidity levels. By taking the changes of characteristics, the contents of moisture, chemical fingerprints and aflatoxins as the evaluation indexes for A. rhizoma with or without Aspergillus flavus fungi to optimize the optimal storage conditions. After storage for 10 days, the color of A. rhizoma was deepened, the water content and chemical composition increased, and some unknown components were detected. The susceptible condition for aflatoxins production in A. rhizoma was identified at temperature 22–37 °C and relative humidity over 87.5%. Thus, the suitable storage conditions for A. rhizoma should be controlled at temperature below 20 °C and relative humidity less than 85%. This paper screened out the optimum temperature and humidity for the storage of A. rhizoma. Then, the storage specification for A. rhizoma was proposed, lying technical and data support for the scientific preservation of other food or herbs.

scholarly journals Climate and Covid-19 - Upgrade and solar radiation influences based on Brazil cases

2020 ◽  
Author(s):  
Francisco Mendonça ◽  
Max Anjos ◽  
Erika Collischonn ◽  
Pedro Murara ◽  
Deise Ely F. ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Solar Radiation ◽  
Meteorological Parameter ◽  
Absolute Humidity ◽  
Climatic Conditions ◽  
Dew Point ◽  
Wind Gust ◽  
Pubmed Database ◽  
Temperature And Humidity ◽  
In The Beginning

Abstract Background COVID-19 has confirmed to be a pandemic with global and historical dimensions in the beginning of the 21st century. Climatic conditions are one of the environmental factors that influence communicable diseases, including viral diseases. Despite promising scientific advances into understanding the interaction between climate and COVID-19, a question remains: How can climate influence the pandemic of COVID-19? Methods It was updated the publications available on the climate and COVID-19 using Scopus, Web of Science, and PubMed database from January 1 to May 20, 2020. Statistical analysis, such normality and multicollinearity tests were performed between number of COVID-19 cases and climato-meteorological parameters (temperature, relative humidity, dew point temperature, atmosphere pressure, wind speed, wind gust, rainfall, and solar radiation, nebulosity and insolation ratio) in six Brazilian cities. Results This review reveals that temperature, relative humidity and absolute humidity alone do not able to explain the exponential number of COVID-19 cases. Most studies showed the SARS-CoV-2 satisfactorily can survive in a large range of temperature and humidity in temperature and tropical- humidity climates. Analyzing other meteorological parameter, insolation ratio that is related to the solar radiation and nebulosity, the results and in accordance with other studies suggest the transmission and contagion by SARS-CoV-2 seem to have been enhanced under from medium to low direct solar radiation and covered skies. Conclusions This study showed that the inclusion of other climatic variables, in addition to temperature and humidity, should guide future ecological models on the relationship between climate and COVID-19, especially the insolation ratio influences on the viral transmission in six Brazilian cities. Our findings may support public policies and coordinated actions to reduce and control of COVID-19.

Conditions and terms of storage of confectionery products

2020 ◽  
pp. 64-71
Author(s):  
M.A. Nikolaeva ◽  
T.S. Tananaeva
Keyword(s):  
Relative Humidity ◽  
Shelf Life ◽  
Storage Conditions ◽  
Moderate Temperature ◽  
Legal Documents ◽  
Different Types ◽  
Temperature And Humidity ◽  
Confectionery Products

The article discusses the conditions and terms of storage of confectionery products. The purpose of this article is to compare the temperature and humidity storage conditions of different types of confectionery products regulated in various legal documents, as well as to identify criteria for the end of the shelf life of certain classification subgroups. It is established that the majority of sugar and flour-based confectionery products, except for cakes and pastries, as well as roll cakes, belong to the group with a moderate temperature and humidity regime (temperature-18±3°C with relative humidity — no more than 75%). Only cakes and pastries with creams and fruit trimmings belong to the group of refrigerated goods. The result of this work is also determining the criteria for limiting shelf life or storage for different subgroups, types and varieties of confectionery products.

DIAGNÓSTICO BIOCLIMÁTICO PARA A PRODUÇÃO DE AVES DE CORTE EM DIFERENTES MUNICÍPIOS DO RS

2017 ◽  
Vol 32 (4) ◽  
pp. 372
Author(s):  
Zanandra Boff Oliveira ◽  
Alberto Eduardo Knies
Keyword(s):  
Relative Humidity ◽  
Rio Grande ◽  
Poultry Production ◽  
Rio Grande Do Sul ◽  
Average Temperature ◽  
The Third ◽  
Temperature And Humidity ◽  
Humidity Index ◽  
Poultry Farming

O presente trabalho teve como objetivo realizar o diagnóstico bioclimático para a produção de aves de corte em diferentes municípios do Rio Grande do Sul. Para isso, foram utilizados os dados de temperatura média compensada (TMC) e umidade relativa compensada (URC), referentes ao período compreendido entre 1961 e 1990, disponíveis no site do INMET, para os municípios de: Cachoeira do Sul, Caxias do Sul, Guaporé, Lagoa Vermelha, Passo Fundo, Santana do Livramento, São Gabriel e Uruguaiana. Os valores do Índice de Umidade e Temperatura (ITU) para avicultura de corte foram calculados através da equação proposta por Bunffington et al. (1982). Os resultados demonstram que nas três primeiras semanas de vida dos animais, prevalece o ITU inferior ao de conforto, já a partir da terceira semana, prevalece o ITU superior ao de conforto. Na média dos municípios, o ITU fica na faixa de conforto durante quatro meses do ano para a criação de aves com uma, duas, três e seis semanas de vida e, cinco meses do ano para a criação de aves com quatro e cinco semanas de vida. Assim, o presente diagnóstico indica, para o RS, a necessidade de modificações no ambiente de criação, tanto de aquecimento quanto de resfriamento, para atender as das aves de corte em diferentes idades.PALAVRAS-CHAVE: Índice de Temperatura e Umidade; Avicultura; Ambiência. BIOCLIMATIC DIAGNOSIS FOR BROILERS PRODUCTION IN DIFFERENT RIO GRANDE DO SUL MUNICIPALITIESABSTRACT: This study aimed the bioclimatic diagnosis of broilers  production in different municipalities of Rio Grande do Sul. For this  average temperature compensated  (TMC) and offset relative humidity (URC) INMET data  from 1961 to 1990 were used. from the following municipalities: Cachoeira do Sul, Caxias do Sul, Guapore, Lagoa Vermelha, Passo Fundo, Santana do Livramento, Sao Gabriel, and Uruguaiana. The values of Temperature and Humidity Index (ITU) for poultry production were calculated using the equation proposed by Bunffington (1977). The results demonstrate that in the first three weeks of life of the animals, the prevailing ITU lower than comfort, as from the third week, reigns ITU higher than comfort. The average of the municipalities, the ITU is the comfort range for four months of the year for rearing birds with one, two, three and six weeks of life, and five months for poultry with four and five weeks life. Thus, the present diagnostic indicates to the RS, the need for changes in the environment, either as heating cooling, to meet as the broilers of cut at different ages.KEYWORDS: Temperature and Humidity Index; Poultry farming; Ambience.

scholarly journals Maintaining Impatiens Seed Quality

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 867F-867
Author(s):  
David Cross ◽  
Roger Styer
Keyword(s):  
High Temperature ◽  
Relative Humidity ◽  
Seed Quality ◽  
Storage Temperature ◽  
Seed Storage ◽  
Storage Conditions ◽  
High Humidity ◽  
Quality Changes ◽  
Salt Solutions ◽  
Temperature And Humidity

Impatiens (Impatiens wallerana Hook.f.) flower seeds are believed to be sensitive to storage temperature and humidity conditions. A study was conducted to evaluate seed quality changes occurring during a 1-year period of storage under various temperature and humidity combinations. Four seed lots of `Super Elfin Red' and `Super Elfin White' impatiens were studied. Constant humidity treatments were obtained using saturated salt solutions; 15% relative humidity (RH) with LiCI, 25% RH with KAc, 33% RH with MgCl2, and 43% RH with K2CO3. Constant temperature treatments were 5, 15, and 22C. At 3-month intervals, replicate samples were sown in plug flats in the greenhouse. Seed quality was evaluated as the percentage of usable seedlings 21 days from sowing. Rapid deterioration of seed quality was seen under high temperature and high humidity storage conditions. Seeds became less sensitive to humidity at 5C. Conditions of 20% to 25% RH and 5C are recommended for impatiens seed storage.

PRESERVATION OF EGGS: III. STUDIES ON THE EFFECT OF OIL TREATMENT AND EGG-CASE LINER BAGS IN THE PRESERVATION OF SHELL EGGS UNDER ADVERSE CONDITIONS

1942 ◽  
Vol 20d (10) ◽  
pp. 297-305 ◽  
Author(s):  
E. J. Reedman ◽  
J. W. Hopkins
Keyword(s):  
Great Britain ◽  
Relative Humidity ◽  
Storage Conditions ◽  
Packaging Material ◽  
Internal Defects ◽  
Shell Eggs ◽  
Adverse Conditions ◽  
Humidity Chamber ◽  
Small Test ◽  
Egg Case

Three replicate lots of eggs, each divided into half-case (15 doz.) sets on the treatments used, were stored at 70° F. and 90% relative humidity for 35 days. Different sets of eggs were conditioned at 32°, 40°, 60°, and 70° F. before being placed in the humidity chamber, but no resulting effect of initial condensate on the eggs and packaging material was demonstrated.Under the conditions of this experiment, oil treatment by the best commercially applicable method, followed by packaging in sealed egg-case liner bags, was found to retard greatly the development of internal defects and severe external mould. Oil treatment alone was definitely beneficial, but the use of egg-case liner bags on untreated eggs was detrimental. While these experiments show that the method of oil treatment combined with bagging was efficacious in these laboratory scale tests, the results obtained from three small test shipments to Great Britain were not in agreement, and indicated that somewhat different storage conditions may be encountered in the export of shell eggs in non-refrigerated holds. The length of time of storage may also be expected to influence directly the degree of spoilage.Differential spoilage of eggs located in the central and top and bottom trays within the case, and at the periphery and in the interior of individual trays, was also noted under certain conditions. This is considered to indicate the importance of humidity gradients within the case.

THE EFFECT OF APPLYING DEMONSTRATION METHOD ON STUDENTS’ ACHIEVEMENT IN SPEAKING SKILL AT THE THIRD GRADE OF SMK PAB 3 MEDAN ESTATE

2015 ◽  
Vol 4 (2) ◽  
Author(s):  
Meryanti Napitupulu And Anni Holila Pulungan
Keyword(s):  
High School ◽  
Control Group ◽  
Vocational High School ◽  
Control Groups ◽  
Speaking Test ◽  
The Third ◽  
Speaking Skill ◽  
The Subject ◽  
And Control ◽  
Experimental Group

This study was conducted as an attempt to discover the effect of applying Demonstration Method on students’ achievement in speaking skill. It was an experimental research. The subject was students of Grade XII, Vocational High School (Sekolah Menengah Kejuruan: SMK), which consisted of 79 students. The research was divided into two groups: experimental and control groups. The instrument used to collect the data was speaking test. To obtain the reliability of the test, the writer applied Kuder Richardson 21 formula. The result of the reliability was 0.7, and it was found that the test was reliable. The data were analyzed by using t-test formula. The analysis showed that the scores of the students in the experimental group were significantly higher than the scores of the students in the control group at the level of significant m = 0.05 with the degree of freedom (df) 77, t-observed value 8.9 > t-table value 1.99. The findings indicate that using Demonstration Method significantly affected the students’ achievement in speaking skill. So, English teachers are suggested to use Demonstration Method in order to improve students’ achievement in speaking skill.

MODEL OF SOCIAL POTENTIAL OF CHILDHOOD IN THE RUSSIAN REGIONS: THE RESULTS OF EXPERIMENTS

2019 ◽  
pp. 152-162
Author(s):  
A.G. Filipova ◽  
A.V. Vysotskaya
Keyword(s):  
Third Wave ◽  
Russian Regions ◽  
The Third ◽  
Control Factors ◽  
Social Potential ◽  
System Input ◽  
Optimal Values ◽  
Fixed Ideal ◽  
And Control ◽  
Selection Of

The article presents the results of mathematical experiments with the system «Social potential of childhood in the Russian regions». In the structure of system divided into three subsystems – the «Reproduction of children in the region», «Children’s health» and «Education of children», for each defined its target factor (output parameter). The groups of infrastructure factors (education, health, culture and sport, transport), socio-economic, territorial-settlement, demographic and en-vironmental factors are designated as the factors that control the system (input parameters). The aim of the study is to build a model îf «Social potential of childhood in the Russian regions», as well as to conduct experiments to find the optimal ratio of the values of target and control factors. Three waves of experiments were conducted. The first wave is related to the analysis of the dynam-ics of indicators for 6 years. The second – with the selection of optimal values of control factors at fixed ideal values of target factors. The third wave allowed us to calculate the values of the target factors based on the selected optimal values of the control factors of the previous wave.

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