Review: Selected indicators of the quality of thermal processed milk / Revisión: Indicadores seleccionados para el control de calidad de la leche tratada térmicamente

1999 ◽  
Vol 5 (2) ◽  
pp. 121-137 ◽  
Author(s):  
R. López-Fandiño ◽  
A. Olano
Keyword(s):  
Shelf Life ◽  
Thermal Process ◽  
Whey Proteins ◽  
Lipid Degradation ◽  
Uht Milk ◽  
Heat Stable ◽  
New Compounds

Selected indicators of the quality of processed milk are reviewed in three sections: indices of heat treatment, detection of adulterations and assessment of shelf life. The characterization of the thermal process to which milk was submitted can be achieved by measuring either the formation of new compounds (lactulose, furosine) or the degradation of thermolabile constituents (enzymes, whey proteins). The presence of certain compounds may indicate fraudulent additions committed for eco nomic reasons. Finally, residual or reactivated heat stable enzymes may cause serious storage defects in UHT milk and, therefore, the proteolytic and lipolytic activities and the degree of protein and lipid degradation are useful predictors of the shelf life. Different analytical methods for the determination of the selected quality indicators are also summarized.

Methods for Source Characterization of Organic Air Pollutants

1990 ◽  
Vol 6 (5) ◽  
pp. 67-80
Author(s):  
H. J. Th. Bloemen ◽  
J. J. G. Kliest
Keyword(s):  
Air Pollution ◽  
Organic Compounds ◽  
Air Pollutants ◽  
Source Characterization ◽  
Mathematical Methods ◽  
Remedial Actions ◽  
Exposure Evaluation

Organic compounds are becoming increasingly more of interest as air pollutants, indoor as well as outdoor. Sources emitting such compounds are numerous and of various origin. For toxicological and epidemiological examination and for deciding on remedial actions information is required on the occurrences of compounds as well as on the emitting sources. For this purpose a number of investigations have been carried out with only limited success. To increase the quality of the description of air pollution related to complaints of dwellers and to exposure evaluation analytical and mathematical methods have tested in our laboratory. Analytical methods for the determination of different groups of organic compounds and mathematical methods for defining minimum sampling strategies and for the characterization of sources are discussed and illustrated with applications dealt with in the passed years. It is concluded that the application of a combination of these methods offers a manner to better describe and understand air pollution with organic compounds.

scholarly journals Shelf Life of Monovarietal Extra Virgin Olive Oils Cv. Arbequina and Coratina from Uruguay

2016 ◽  
Vol 5 (5) ◽  
pp. 88 ◽  
Author(s):  
Bruno Alejandro Irigaray ◽  
Natalia I. Martínez ◽  
Camila Feller ◽  
Miguel Amarillo ◽  
Maria Antonia Grompone
Keyword(s):  
Shelf Life ◽  
Ethyl Ester ◽  
Induction Time ◽  
Storage Time ◽  
Ethyl Esters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Sensitive Method

Two monovarietal extra virgin olive oils (Arbequina and Coratina), produced in Uruguay, were studied over a period of 12 months storage in amber bottles at 30 ºC. Peroxide index, K232, K270, ∆K, OSI induction time did not exceed the maximum limits set by the International Olive Council (IOC) during the entire period. However, the content of ethyl esters increased with storage time and it is in relation with the shelf life. The International Olive Council (IOC) establishes the limits in the content of ethyl esters ≤ 35 ppm. The Coratina oil ceased to be extra virgin quality after 6 months of storage due to its content of ethyl esters (46 ppm), and the Arbequina oil after 9 months (52 ppm).Taking into consideration their content of ethyl esters, both the Arbequina and Coratina oils showed a very short shelf life less than six months. The determination of ethyl ester content proved to be a sensitive method for determining the loss of quality of extra virgin olive oils.

Characterization of Medicinal Plants Sorting Process by Planar Sieving through Mechanical Oscillations Analysis

2015 ◽  
Vol 801 ◽  
pp. 213-218
Author(s):  
Augustina Pruteanu ◽  
Mihai Matache ◽  
Ladislau David ◽  
Catalin Persu ◽  
M. Duţu ◽  
...  
Keyword(s):  
Technological Parameters ◽  
Mechanical Oscillations ◽  
Separation Degree ◽  
Sorting Process ◽  
Working Set ◽  
Set Up ◽  
Optimum Working

The mechanical sorting process of granular and vegetal materials is a complex technological process influenced by a series of factors from which we remind: mechanical vibratory motion, geometrical measures of the sorting equipment and technological factors. Based on correlations between the presented elements one can establish the technological parameters of the sorting process so that to realize a quality separation.In the paper we present a method for determination of mechanical oscillations influence on the quality of the sorting process with planar sieves. The experiments performed on a dimensional sorter with planar sieves aimed at identification of an optimum working set-up in terms of frequency and amplitude of the sorter’s vibrators, for a quality separation degree.

scholarly journals Characterization of PM10 Sampled on the Top of a Former Mining Tower by the High-Volume Wind Direction-Dependent Sampler Using INNA

Atmosphere ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 29
Author(s):  
Irena Pavlíková ◽  
Daniel Hladký ◽  
Oldřich Motyka ◽  
Konstantin N. Vergel ◽  
Ludmila P. Strelkova ◽  
...  
Keyword(s):  
Winter Season ◽  
Ground Level ◽  
High Volume ◽  
Limit Values ◽  
Health Quality ◽  
Health Quality Of Life

The PM10 concentrations in the studied region (Ostravsko-karvinská agglomeration, Czech Republic) exceed air pollution limit values in the long-term and pose a significant problem for human health, quality of life and the environment. In order to characterize the pollution in the region and identify the pollution origin, Instrumental Neutron Activation Analysis (INAA) was employed for determination of 34 elements in PM10 samples collected at a height of 90 m above ground level. From April 2018 to March 2019, 111 PM10 samples from eight basic wind directions and calm and two smog situations were sampled. The elemental composition significantly varied depending on season and sampling conditions. The contribution of three important industrial sources (iron and steelworks, cement works) was identified, and the long-range cross-border transport representing the pollution from the Polish domestic boilers confirmed the most important pollution inflow during the winter season.

scholarly journals Electrochemical Determination of the “Furanic Index” in Honey

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4115
Author(s):  
Severyn Salis ◽  
Nadia Spano ◽  
Marco Ciulu ◽  
Ignazio Floris ◽  
Maria I. Pilo ◽  
...  
Keyword(s):  
High Performance ◽  
Saturated Calomel Electrode ◽  
Electrochemical Determination ◽  
Chemical Marker ◽  
Simultaneous Reduction ◽  
Furoic Acid ◽  
Furanic Compounds

5-(hydroxymethyl)furan-2-carbaldehyde, better known as hydroxymethylfurfural (HMF), is a well-known freshness parameter of honey: although mostly absent in fresh samples, its concentration tends to increase naturally with aging. However, high quantities of HMF are also found in fresh but adulterated samples or honey subjected to thermal or photochemical stresses. In addition, HMF deserves further consideration due to its potential toxic effects on human health. The processes at the origin of HMF formation in honey and in other foods, containing saccharides and proteins—mainly non-enzymatic browning reactions—can also produce other furanic compounds. Among others, 2-furaldehyde (2F) and 2-furoic acid (2FA) are the most abundant in honey, but also their isomers (i.e., 3-furaldehyde, 3F, and 3-furoic acid, 3FA) have been found in it, although in small quantities. A preliminary characterization of HMF, 2F, 2FA, 3F, and 3FA by cyclic voltammetry (CV) led to hypothesizing the possibility of a comprehensive quantitative determination of all these compounds using a simple and accurate square wave voltammetry (SWV) method. Therefore, a new parameter able to provide indications on quality of honey, named “Furanic Index” (FI), was proposed in this contribution, which is based on the simultaneous reduction of all analytes on an Hg electrode to ca. −1.50 V vs. Saturated Calomel Electrode (SCE). The proposed method, validated, and tested on 10 samples of honeys of different botanical origin and age, is fast and accurate, and, in the case of strawberry tree honey (Arbutus unedo), it highlighted the contribution to the FI of the homogentisic acid (HA), i.e., the chemical marker of the floral origin of this honey, which was quantitatively reduced in the working conditions. Excellent agreement between the SWV and Reverse-Phase High-Performance Liquid Chromatography (RP-HPLC) data was observed in all samples considered.

scholarly journals Pengaruh Umur Simpan Brownies Kukus Ampas Tahu Pada Suhu Ruang dan Suhu Dingin

FOODSCITECH ◽  
2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Sofnitati Sofnitati
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Taste Quality ◽  
Cold Temperature ◽  
Quality Level ◽  
Cold Temperatures ◽  
Quality Degradation ◽  
Degradation Reaction

Steamed oilcake tofu brownies is belong to a semi-wet type of food that easy breaks down and has a relatively short shelf life. Determination of shelf life is the determination of expired date by shelf life a series of products under normal conditions everyday and made observations of the quality decrease to reach the quality level of expiration, so that the food can not be consumed anymore. shelf life was done by looking at the quality degradation reaction using storage with different temperature between normal temperature (room temperature) and cold temperature (refrigerator) and simulate the data obtained. The using method in this research is descriptive qualitative by observing the influence of steamed oilcake tofu at room temperature and cold temperature for 12 days, to the quality of volume, shape, color, aroma, texture and taste. The result of the research showed that the age of steamed oilcake tofu at room temperature showed significant change on the 4th days and 12th days, to the color, aroma and taste quality, while the quality of volume and shape did not change. Shelf life steamed oilcake tofu knows at cold temperatures there is significant changes on day 10th and day 12th on taste and texture quality, while on quality of volume, shape and color there is no change. From the results of this study it can be concluded that the age of the steamed oilcake tofu brownies at room temperature is 3 days, and shelf life of steamed oilcake tofu brownies at cold temperatures is 9 days.Keywords: Shelf Life; Steamed Tofu Brownies; Temperature

scholarly journals Breadmaking characteristics of dough with extruded corn

2009 ◽  
Vol 15 (1) ◽  
pp. 21-24
Author(s):  
Nada Filipovic ◽  
Dragana Soronja-Simovic ◽  
Vladimir Filipovic
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Thermal Process ◽  
Nutritive Value ◽  
Extrusion Cooking ◽  
Independent Variables ◽  
Feed Industry ◽  
Variation Interval ◽  
Corn Grain

Extrusion cooking is a thermal process often practiced in food, chemical and feed industry. Due to extrusion, nutritive value, texture, sensor characteristics and hygiene are improved. The influence of extruded corn grain and bread improver quantity on rheological and sensory characteristics of bread was investigated in this paper. Experiment was planed according to factorial plan 32 with independent variables: Quantity of extruded corn (10-30 % based in wheat flour, variation interval 10) and improver (0-0.4 % based on flour, variation interval 0.2). The influence of extruded corn on Dough handling is illustrated by extensigraph data: In comparison to the dough without corn, area is decreasing 50 to 60 % and resistance to stretching 15 to 20 %. The addition of commercial bread improver, regardless the quantity of extruded corn is beneficial contributing to improved extensigraph data up to 30 %. By substituting wheat flour with 10 to 20 % of extruded corn along with proper quality of bread improver, bread quality is satisfying and stalling is significantly improved. In the production of so-called mixed corn bread (30 % of extruded corn) extrusion is contributing to retard stalling and prolonged shelf-life.

Edible Film Coatings to Extend the Shelf-Life of Fresh-Cut Pineapple

2021 ◽  
Vol 885 ◽  
pp. 67-74
Author(s):  
Giuseppina Gullifa ◽  
Stefano Materazzi
Keyword(s):  
Shelf Life ◽  
Complete Characterization ◽  
Coating Material ◽  
Processed Foods ◽  
Minimally Processed ◽  
Film Coatings ◽  
Volatile Organic ◽  
Fresh Cut

This study proposes an innovative coating material and procedure to extend the shelf-life of fresh-cut pineapple classified as “minimally processed foods”. The novelty of this work consists of the using of biodegradable cases for the storage of fruits during the experiments under refrigerated conditions. In addition, the application of the coating process was evaluated over a period of 15 days and a complete characterization of the Volatile Organic Compounds (VOCs) was performed by gaschromatography coupled to mass spectrometry (GC-MS) to assess the effect of the coating material on the flavor, the appearance and the quality of the fruits. Results demonstrated that the application of carboxymethyl cellulose and ascorbic acid on pretreated fresh-cut pineapple is able to reduce the aging process and prolonge the shelf-life of pineapple without requiring conventional PVC cases for storage.

Ratio of Lactulose to Furosine as Indicator of Quality of Commercial Milks

1994 ◽  
Vol 57 (8) ◽  
pp. 737-739 ◽  
Author(s):  
NIEVES CORZO ◽  
TERESA DELGADO ◽  
ESPERANZA TROYANO ◽  
AGUSTIN OLANO
Keyword(s):  
High Temperature ◽  
Ambient Temperatures ◽  
Uht Milk ◽  
Milk Samples ◽  
Powder Milk ◽  
Reconstituted Milk ◽  
Ultra High Temperature

Storage of ultra high temperature (UHT) milk at high ambient temperatures gave rise to a decrease of the ratio of lactulose to furosine contents. The lactulose/furosine (Lu/Fu) ratio in UHT milks resulted to be around 16 times higher than in commercial powder milk samples so, the determination of the Lu/Fu ratio in freshly processed UHT milk seems to be useful to detect the presence of reconstituted milk.

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