scholarly journals Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Jeong-Eun Hyun ◽  
Ji-Yeon Kim ◽  
Eun-Mi Kim ◽  
Jong-Chan Kim ◽  
Sun-Young Lee
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Color Index ◽  
Visual Quality ◽  
Microbial Populations ◽  
Diospyros Kaki ◽  
Visual Appearance ◽  
Different Temperatures ◽  
Yeasts And Molds

This study was conducted to investigate the microbiological, physicochemical, and visual quality of dried persimmons (Diospyros kaki Thunb. cv. Cheongdo-Bansi) during storage at various temperatures in order to determine the shelf-life. Two commercial dried persimmon samples were evaluated for changes in weight, moisture content, color, texture (hardness and gumminess), and microbial populations during storage at different temperatures (−20, 5, 12, and 25°C) for 70 days. Overall, dried persimmon-2 showed lower levels of total mesophilic bacteria, Escherichia coli, coliforms, yeasts, and molds than dried persimmon-1. Among the physicochemical qualities, significant differences were observed in color parameters such as L∗, a∗, and b∗ of the dried persimmons. However, no significant differences in weight, moisture content, and texture were observed in dried persimmons during storage for 70 days. Thus, changes in visual appearance and color index such as chroma value and browning index can be used as indicators for determining the shelf-life of dried persimmons.

scholarly journals Effects of Pre- and Postharvest Calcium Treatments on Shelf Life and Postharvest Quality of Broccoli Microgreens

HortScience ◽  
2015 ◽  
Vol 50 (12) ◽  
pp. 1801-1808 ◽  
Author(s):  
Liping Kou ◽  
Tianbao Yang ◽  
Xianjin Liu ◽  
Yaguang Luo
Keyword(s):  
Amino Acid ◽  
Shelf Life ◽  
Electrolyte Leakage ◽  
Visual Quality ◽  
Microbial Populations ◽  
Postharvest Quality ◽  
Drying Method ◽  
Positive Effect ◽  
Lactate Solution

We reported previously that the preharvest treatment of broccoli microgreens with 10 mmol·L−1 calcium chloride (CaCl2) increased the yield and postharvest quality. The objective of this study was to investigate whether other calcium forms have the similar effect, in particular, after postharvest dip in calcium solution. Our results are as follows: 1) Preharvest spray without postharvest dip: Both 20 mmol·L−1 calcium lactate (Ca lactate) and calcium amino acid (Ca AA) chelate significantly improved broccoli microgreens quality and inhibited microbial populations as compared with the water-only control during storage at 5 °C for 21 days. However, they were less effective than 10 mmol·L−1 CaCl2. 2) Postharvest dip without preharvest spray: The microgreens sprayed with water-only control were dipped in 0, 25, 50, or 100 mmol·L−1 Ca lactate solution containing 100 μL·L−1 chlorine immediately after harvest. During storage at 5 °C for 14 days, 50 mmol·L−1 Ca lactate dip showed the highest overall quality and lowest tissue electrolyte leakage. 3) Preharvest spray and postharvest dip: Combined preharvest 10 mmol·L−1 CaCl2 spray and postharvest 50 mmol·L−1 Ca lactate dip resulted in better postharvest quality than individual pre- or postharvest calcium treatments. However, the preharvest 10 mmol·L−1 CaCl2 spray without postharvest dip displayed a best overall visual quality and longest storage life. Our data indicate that pre- and postharvest calcium treatments have positive effect on maintaining the microgreens quality and extending shelf life. However, current postharvest dip/spinning/drying method profoundly reduces the shelf life due to mechanical damages. Technologies to optimize microgreens wash are needed to provide ready-to-eat product. Alternatively, the wash step can be avoided when the microgreens are grown under controlled settings.

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

scholarly journals Quality and shelf life of packaged fresh sliced mushrooms stored at two different temperatures

2008 ◽  
Vol 15 (4) ◽  
pp. 414 ◽  
Author(s):  
E. GONZÁLEZ-FANDOS ◽  
A. SIMON JIMENES ◽  
V. TOBAR PARDO
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Agaricus Bisporus ◽  
Microbiological Quality ◽  
Air Atmosphere ◽  
Pvc Film ◽  
Different Temperatures ◽  
Aerobic And Anaerobic ◽  
Quality And Shelf Life

The sensory and microbiological quality of sliced mushrooms (Agaricus bisporus L.) packaged in films of perforated and non-perforated PVC and stored at 3 and 9ºC, was studied. The carbon dioxide and oxygen content inside the packages, colour, weight loss, sensory attributes, mesophiles, Pseudomonas, Enterobacteriaceae, aerobic and anaerobic spore formers were determined. The atmosphere generated with the perforated PVC film was similar to that of air atmosphere at 3 or 9ºC. T.he non-perforated PVC film generated inside the packages CO2 : O2 concentrations of 3.4% : 8.1% at 3ºC and CO2 : O2 concentrations of 4.5% : 0.15% at 9ºC. Browning of mushrooms was lower at 3 than at 9ºC. The quality of sliced mushrooms packaged in perforated PVC and stored at 3ºC was adequate after 9 days. However, at 9ºC, the slice deformation and brown blotches incidence were severe after 9 days. The atmosphere generated with non-perforated PVC inhibited aerobic microorganism growth compared to mushrooms packaged in perforated PVC. At 3ºC, the shelf life of mushrooms packaged in non perforated PVC was around 13 days. However, the extremely low O2 atmospheres generated at 9ºC was accompanied by off-odours and growth of anaerobic spore formers, although the appearance of sliced mushrooms was acceptable.;

scholarly journals PENDUGAAN UMUR SIMPAN KERIPIK PISANG SALUT COKELAT “PURBARASA” KEMASAN POLIPROPILEN BERDASARKAN ANGKA TBA DENGAN METODE ASLT MODEL ARRHENIUS

REAKTOR ◽  
2017 ◽  
Vol 17 (3) ◽  
pp. 118 ◽  
Author(s):  
Ervika Rahayu Novita Herawati ◽  
Rifa Nurhayati ◽  
Mukhamad Angwar
Keyword(s):  
Shelf Life ◽  
Arrhenius Parameter ◽  
Deep Frying ◽  
Life Test ◽  
Arrhenius Model ◽  
Cocoa Powder ◽  
Life Estimation ◽  
Different Temperatures ◽  
Shelf Life Estimation

Abstract SHELF LIFE ESTIMATION OF COCOA POWDER-COATED BANANA CHIPS “PURBARASA” BASED ON TBA VALUE USING ARRHENIUS MODEL OF ACCELERATED SHELF LIFE TEST (ASLT) METHOD. Cocoa powder-coated banana chips "PURBARASA" is a banana chips made from local banana in Nglanggeran Village and coated with local cocoa powder. The products are sold using polypropylene packaging with 0.08 mm thickness. The change in quality of cocoa powder-coated banana chips "PURBARASA" during storage might occur for its rancidity which is caused by fat contained in cocoa powder and absorbed oil within banana chips during deep frying processed. This deterioration can decrease its shelf life. However, the shelf life of cocoa powder-coated banana chips "PURBARASA" has not been studied yet, hence, it is really necessary to estimate shelf life of this products in order to comply with the requirements of food safety labeling on its package. The method which can be used to estimate the shelf life of cocoa powder-coated banana chips "PURBARASA" is Accelerated Shelf Life Test (ASLT) with Arrhenius model. In this case, the parameter used were based on rancidity using TBA test. Observations of deterioration carried out at three different temperatures, i.e. 35, 45 and 55oC, every 7 days for 42 days. According to the study, the estimated shelf life of cocoa powder-coated banana chips "PURBARASA" at 10, 25, 28, 300C based on TBA test were 6.2, 4.6, 4.3 and 4.2 months respectively. Kata kunci: ASLT Arrhenius; cocoa powder-coated banana chips; shelf life; TBA   Abstract Keripik pisang salut cokelat “PURBARASA” merupakan produk olahan pisang lokal Desa Nglanggeran berupa keripik yang disalut bubuk cokelat lokal, dan dikemas menggunakan kemasan polipropilen dengan ketebalan 0,08 mm. Keripik pisang salut cokelat “PURBARASA” selama penyimpanan dapat mengalami penurunan mutu berupa ketengikan yang diakibatkan oleh kandungan lemak pada bubuk cokelat dan minyak sisa hasil penggorengan deep frying yang terserap pada keripik sehingga mempengaruhi umur simpan produk. Sampai saat ini, KUBE PURBARASA belum mengetahui umur simpan produk keripik pisang salut cokelat “PURBARASA” sehingga perlu dilakukan penelitian pendugaan umur simpan produk guna memenuhi persyaratan pelabelan keamanan pangan pada kemasan produk pangan. Metode pendugaan umur simpan yang digunakan yaitu metode Accelerated Shelf Life Test (ASLT) Model Arrhenius. Parameter uji yang digunakan yaitu ketengikan berdasarkan angka TBA. Pengamatan penurunan mutu dilakukan pada tiga suhu yang berbeda yaitu suhu 350C, 450C dan 550C setiap 7 hari sekali selama 42 hari. Didapatkan estimasi umur simpan keripik pisang salut cokelat “PURBARASA” pada suhu 10, 25, 28, dan 300C berdasarkan angka TBA berturut-turut yaitu selama 6,2, 4,6, 4,3 dan 4,2 bulan. Keywords: ASLT Arrhenius; keripik pisang salut cokelat; umur simpan; TBA

scholarly journals Storage of cut Heliconia bihai (L.) cv. Lobster Claw flowers at low temperatures

2011 ◽  
Vol 15 (9) ◽  
pp. 966-972 ◽  
Author(s):  
Andreza S. Costa ◽  
Luis C. Nogueira ◽  
Venézio F. dos Santos ◽  
Terezinha R. Camara ◽  
Vivian Loges ◽  
...  
Keyword(s):  
Low Temperatures ◽  
Storage Time ◽  
Chilling Injury ◽  
Visual Quality ◽  
Control Treatment ◽  
Fresh Weight ◽  
Different Temperatures ◽  
Treatment Changes ◽  
Temperature Storage

The postharvest conservation of cut Heliconia flowers is an important factor to the success of commercialization, especially with regard to exportation. In the present study, the maximal storage time of cut inflorescences of Heliconia bihai cv. Lobster Claw at two different temperatures (12 and 19 °C) was evaluated and compared to laboratory conditions (25 °C, control treatment). Changes in visual quality, fresh weight and bract color (L*, a* and b*) were determined. The visual quality of the inflorescences and fresh weight decreased with time in all treatments. Symptoms of chilling injury were observed on the inflorescences stored at 12 °C for six and eight days. Bract color was not affected by temperature, storage time or the senescence process. The results indicate that a temperature of 12 °C is not recommended for a storage time longer than four days, whereas 19 °C can be used for a storage time of up to eight days for cut inflorescences of H. bihai cv. Lobster Claw.

scholarly journals Estimation of the shelf-life of halloumi cheese using survival analysis

2012 ◽  
Vol 30 (No. 6) ◽  
pp. 512-519 ◽  
Author(s):  
R. Kamleh ◽  
I. Toufeili ◽  
R. Ajib ◽  
B. Kanso ◽  
J. Haddad
Keyword(s):  
Survival Analysis ◽  
Shelf Life ◽  
Anaerobic Bacteria ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Microbial Populations ◽  
Total Bacterial Count ◽  
Failure Index ◽  
Good Manufacturing Practices ◽  
Yeasts And Molds

Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25&deg;C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, yeasts and molds, pH, and titratable acidity were monitored during the storage. The appearance of the packaged Halloumi cheese exhibited significant correlations with the counts of the different microbial populations inhabiting the cheese. The shelf-life of the stored Halloumi cheese was determined using survival analysis and considering consumer rejection as a failure index. The nominal shelf-lives of Halloumi cheese were 79.6, 37.8, and 2.6 days when stored at 5, 15, and 25&deg;C, respectively. The Q<sub>10</sub> values (shelf-life at T &deg;C/shelf-life at T + 10&deg;C) at 5&deg;C and 15&deg;C were 2.1 and 14.5, respectively. The increase in the counts of different microbial populations during storage highlights the need for adherence to good manufacturing practices and maintenance of low temperatures during the storage and distribution of the packaged Halloumi cheese.

scholarly journals GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS

2020 ◽  
Vol 11 (1) ◽  
pp. 39
Author(s):  
Aminullah Aminullah ◽  
Tjahja Muhandri ◽  
Subarna Subarna
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Guar Gum ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Drying Process ◽  
Corn Flour ◽  
Physical Quality

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.

scholarly journals Postharvest Physiology and Quality of Cilantro (Coriandrum sativum L.)

HortScience ◽  
1997 ◽  
Vol 32 (1) ◽  
pp. 104-107 ◽  
Author(s):  
Julio Loaiza ◽  
Marita Cantwell
Keyword(s):  
Shelf Life ◽  
Chlorophyll Content ◽  
Ethylene Production ◽  
Visual Quality ◽  
Storage Conditions ◽  
Coriandrum Sativum ◽  
Production Rates ◽  
Controlled Atmospheres ◽  
Respiration Rates

Respiration rates of freshly harvested cilantro were moderately high (CO2 at 15 to 20 μL·g-1·h-1) and ethylene production rates were low (<0.2 nL·g-1·h-1) at 5 °C and were typical of green leafy tissues. Cilantro stored in darkness at a range of temperatures in air or controlled atmospheres was evaluated periodically for visual quality, decay, aroma, off-odor, color, and chlorophyll content. Cilantro stored in air at 0 °C had good visual quality for 18 to 22 days, while at 5 and 7.5 °C good quality was maintained for about 14 and 7 days, respectively. An atmosphere of air plus 5% or 9% CO2 extended the shelf-life of cilantro stored at 7.5 °C to about 14 days. Quality of cilantro stored in 3% O2plus CO2 was similar to that stored in air plus CO2. Atmospheres enriched with 9% to 10% CO2 caused dark lesions after 18 days; 20% CO2 caused severe injury after 7 days. Although visual quality could be maintained for up to 22 days, typical cilantro aroma decreased notably after 14 days, regardless of storage conditions.

scholarly journals Effect of drying temperature on the content and composition of hop oils

2018 ◽  
Vol 64 (No. 10) ◽  
pp. 512-516 ◽  
Author(s):  
Rybka Adolf ◽  
Krofta Karel ◽  
Heřmánek Petr ◽  
Honzík Ivo ◽  
Pokorný Jaroslav
Keyword(s):  
Moisture Content ◽  
Essential Oils ◽  
Experimental Chamber ◽  
Drying Time ◽  
Drying Temperature ◽  
Different Temperatures ◽  
Traditional Manner

In terms of content, the paper is aimed at analysing and comparing the quality of fresh green hops and hops dried at two drying temperatures – 55°C (in the traditional manner) and 40°C (using the so-called gentle drying), regarding the maximum preservation of hop essential oils. Comparative experiments were carried out in an experimental chamber dryer with two Czech hop cultivars Saaz and Harmonie. The moisture content of hops at the beginning of drying was 75% and at the end of drying it was 9–10%. By lowering the drying temperature from 55°C to 40°C, the drying time in cv. Saaz prolonged from 8 to 10 h and for the cv. Harmonie from 9 h to 12 h. Compared to fresh hops, the amount of hop oils decreased by 10% when dried at 40°C and by 36% (cv. Saaz) and 43% (cv. Harmonie) when dried at 55°C. These losses can be considered significant, especially for hops intended for late and dry beer hopping. However, by drying the hops at different temperatures, the ratios between various components of the essential oils and thus also their sensory character remained approximately unchanged. Due to the reduced amount of essential oils, the drying effect reduces the intensity of hop aroma depending on the drying temperature.

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