Microbial Deterioration in Stored Fresh Fruit and Vegetables

1986 ◽  
Vol 15 (4) ◽  
pp. 160-166 ◽  
Author(s):  
R. T. Burchill ◽  
R. B. Maude
Keyword(s):  
Soft Tissues ◽  
High Water ◽  
Fruit And Vegetables ◽  
High Water Content ◽  
Stored Products ◽  
Microbial Infection ◽  
Low Temperature Storage ◽  
Single Form ◽  
Physical Treatments ◽  
Temperature Storage

Effort devoted to increased productivity in the field can be nullified by deterioration in storage before marketing. Because of their relatively high water content and soft tissues fruit and vegetables are particularly prone to deterioration due to invasion by microorganisms. Although a variety of chemical and physical treatments have been developed for the control of microbial infection of stored products, low temperature storage is probably the most effective single form of treatment.

Scaffolds for Tissue Engineering

MRS Bulletin ◽  
2003 ◽  
Vol 28 (4) ◽  
pp. 301-306 ◽  
Author(s):  
Jeffrey M. Karp ◽  
Paul D. Dalton ◽  
Molly S. Shoichet
Keyword(s):  
Tissue Engineering ◽  
Soft Tissues ◽  
High Water ◽  
Nerve Fibers ◽  
Nerve Tissue ◽  
Tissue Type ◽  
High Water Content ◽  
Tissue Engineering Scaffolds ◽  
High Degree ◽  
Interconnected Pores

AbstractDevices for tissue engineering comprise scaffolds with the appropriate chemistry and architecture to promote cell infiltration and colonization. The scaffold is designed with biology in mind, and thus the architecture and chemistry differ according to tissue type. In this review, we focus on scaffolds for two tissue types—bone and nervous tissue—and describe different approaches used to create them. The appropriate scaffold for a hard tissue such as bone has a high degree of interconnected macroporosity and allows the rapid invasion of cells while maintaining a rigid structure. Several approaches are described for constructing tissue-engineering scaffolds for bone. The appropriate scaffold for soft tissues like nerve fibers (e.g., axons, which conduct nerve impulses) also has a high degree of interconnected pores; however, the pores may require orientation and may be smaller. Homogeneous, high-water-content hydrogels with mechanical properties that match the soft nerve tissue are commonly used as a scaffold, and the methods used to make these are reviewed.

scholarly journals Effects of low temperature storage of Mastura (J37) jackfruit bulbs on the physical quality of jackfruit frozen confection

2020 ◽  
Vol 1 (2) ◽  
pp. 1-4
Keyword(s):  
Low Temperature ◽  
High Water ◽  
Downstream Processing ◽  
Freeze Storage ◽  
High Water Content ◽  
Low Temperature Storage ◽  
Soluble Solid ◽  
Processing Line ◽  
Value Add ◽  
Refrigeration Storage

Mastura (J37) jackfruit variety planted in Pahang (Malaysia) is less preferred by the consumers due to its low sweetness and high-water content properties. This has caused major backlog in the plantation as reported by Pahang State Farmers Association (PASFA). In this study, among the proposed solutions given was to build a frozen confection processing line to further process the flesh. The jackfruit used were vacuum-packed and stored under refrigerated and frozen conditions. The overrun, melting resistance, and hardness of jackfruit frozen confection produced from jackfruit stored in both low temperature conditions showed comparable results. The overrun of 50 to 55 % were obtained for frozen samples at different weeks. Jackfruit frozen confections had lower overrun compared to the controlled sample as air incorporation was prevented by the elements contained in jackfruit. The control frozen confection sample without addition of jackfruit puree resulted in an average melting mass of 24.6 g and melting resistance of 59 % which was the strongest melting resistance in comparison to other jackfruit frozen confections. The inconsistent hardness of jackfruit frozen confections suggests that the content of total soluble solid increased throughout week 1 to week 3 for refrigeration storage and week 1 to week 6 for deep-freeze storage had no trending effect on the hardness of frozen confection. The output obtained from this work provides data for the downstream processing of Mastura (J37) jackfruit. These data are helpful as they contribute towards the understanding of further processing of this particular jackfruit variety into end products, in order to solve the issue faced by PASFA. The solution helps decrease waste generated from the surplus and value add the variety.

USS 9% NICKEL STEEL

Alloy Digest ◽  
1964 ◽  
Vol 13 (8) ◽  
Keyword(s):  
United States ◽  
Fracture Toughness ◽  
Low Temperature ◽  
Physical Properties ◽  
Tensile Properties ◽  
Nickel Steel ◽  
Low Temperature Storage ◽  
United States Steel Corporation ◽  
Steel Corporation ◽  
Temperature Storage

Abstract USS 9% Nickel Steel was specifically developed for low-temperature storage vessels operating down to minus 320 F. It is recommended for cryogenic service. This datasheet provides information on composition, physical properties, elasticity, and tensile properties as well as fracture toughness. Filing Code: SA-166. Producer or source: United States Steel Corporation.

Features of spring feeding of sterlet of the middle course of the Northern Dvina river

2020 ◽  
pp. 8-17
Author(s):  
A. Bykov ◽  
D. Palatov ◽  
I. Studenov ◽  
D. Chupov
Keyword(s):  
Benthic Communities ◽  
High Water ◽  
Food Composition ◽  
Fish Growth ◽  
High Water Content ◽  
Feeding Intensity ◽  
Biting Midges ◽  
Size Groups ◽  
Main Components ◽  
A Minor

The article provides information about the features of spring feeding of sterlet in the spawning grounds of the middle course of the Northern Dvina river in may 2019. The main and secondary groups of forage objects in the diet of this species of sturgeon are characterized. The article considers the variability of the sterlet food composition with an increase in the size of fish from 30 to 60 cm. In the process of fish growth in the diet of the Severodvinsk sterlet, the main components in terms of occurrence and mass in all size groups are the larvae of Brooks and chironomids. A minor occurrence was the larvae of midges, biting midges, stoneflies, mayflies and small clams. To random and seasonal food are the larvae of water bugs, butterflies, flies, beetles and eggs of other fish. The feeding intensity of the smaller sterlet (30–40 cm) was significantly higher than that of the fish in the size groups 40–50 and 50–60 cm. Fundamental changes in the diet of the Severodvinsk sterlet for the main food objects for more than sixty years of observations have not been established. During periods of high water content of the Northern Dvina due to seasonal changes in the structure of benthic communities, the value of Brooks in the diet of sterlet increases and the proportion of chironomids decreases.

Hydrogels as Antibacterial Biomaterials

2018 ◽  
Vol 24 (8) ◽  
pp. 843-854 ◽  
Author(s):  
Weiguo Xu ◽  
Shujun Dong ◽  
Yuping Han ◽  
Shuqiang Li ◽  
Yang Liu
Keyword(s):  
Mechanical Properties ◽  
Drug Delivery ◽  
Tissue Engineering ◽  
Water Content ◽  
Oxygen Permeability ◽  
Structural Diversity ◽  
High Water ◽  
Clinical Applications ◽  
High Water Content ◽  
Biomedical Field

Hydrogels, as a class of materials for tissue engineering and drug delivery, have high water content and solid-like mechanical properties. Currently, hydrogels with an antibacterial function are a research hotspot in biomedical field. Many advanced antibacterial hydrogels have been developed, each possessing unique qualities, namely high water swellability, high oxygen permeability, improved biocompatibility, ease of loading and releasing drugs and structural diversity. In this article, an overview is provided on the preparation and applications of various antibacterial hydrogels. Furthermore, the prospects in biomedical researches and clinical applications are predicted.

scholarly journals Volatile Aromatic Constituents of Tree Ripened and Mature Green ‘Irwin’ Mango Fruits during Low Temperature Storage

2006 ◽  
Vol 75 (3) ◽  
pp. 209-212 ◽  
Author(s):  
Kodthalu Seetharamaiah Shivashankara ◽  
Seiichiro Isobe ◽  
Hiroshi Horita ◽  
Makiko Takenaka ◽  
Takeo Shiina
Keyword(s):  
Low Temperature ◽  
Low Temperature Storage ◽  
Temperature Storage

Microwave-Induced Thermoacoustic Imaging for Embedded Explosives Detection in High-Water Content Medium

2019 ◽  
Vol 67 (7) ◽  
pp. 4803-4810 ◽  
Author(s):  
Xiong Wang ◽  
Tao Qin ◽  
Yexian Qin ◽  
Ahmed H. Abdelrahman ◽  
Russell S. Witte ◽  
...  
Keyword(s):  
Water Content ◽  
High Water ◽  
Explosives Detection ◽  
High Water Content ◽  
Thermoacoustic Imaging
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