The Effects of Relative Humidity on Some Physical Properties of Modern Vellum: Implications for the Optimum Relative Humidity for the Display and Storage of Parchment

1992 ◽  
Vol 31 (3) ◽  
pp. 325-342 ◽  
Author(s):  
Eric F. Hansen ◽  
Steve N. Lee ◽  
Harry Sobel
Keyword(s):  
Relative Humidity ◽  
Physical Properties ◽  
And Storage

scholarly journals The Effect of Irradiation to Sensoric Characteristic, Physic and Microbe in Sie Balu, Acehnese Dried Meat

2017 ◽  
Vol 2 (1) ◽  
pp. 12-17
Author(s):  
Wiqayatun Khazanah ◽  
Nurliana Nurliana ◽  
Rini Safitri
Keyword(s):  
Physical Properties ◽  
Irradiation Dose ◽  
Storage Time ◽  
Low Dose ◽  
Traditional Food ◽  
Pathogenic Microorganisms ◽  
Nutritional Content ◽  
Dose Irradiation ◽  
Preservation Method ◽  
And Storage

One of the Acehnese traditional food  preserved by the addition of salt, acid and dried was sie balu. The preservation method may lead to changes in the structure and nutritional content. Sie balu with the addition of vinegar, garlic and ginger can reduce the value of water activity (aW), pH and bacterial counts. This condition affects the physical properties and sensory of sie balu. Irradiation can control pathogenic microorganisms in meat without affecting the physical condition. Low-dose irradiation is able to maintain the desired sensory attributes nutritious food products. This study aims to determine the characteristics of the sensory and physic sie baluthat irradiated with increasing doses and the shelf life of 3-6 weeks. Sie balu was made of 10 kg fresh beef, dried in the sun to dry, vacuum and irradiated at doses of 5, 7 and 9 kGy. Sensory test conducted by taste sie balu by trained panelists and fill out the hedonicform. The physical properties based on pH and aW. The microbe total calculated used Total Plate Count.The results showed that the irradiation dose significantly (P <0.05) affected on microbe total, aroma, color, texture and taste of sie balu. Storage time does not affect the sensory properties. Irradiation dose and storage time significantly (P <0.05) on pH and aWsiebalu. The study concluded that irradiation can improve the physical properties, sensory and microorganisme reductionof sie balu.

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.

The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces

2021 ◽  
Vol 334 ◽  
pp. 127548
Author(s):  
Teresa Witczak ◽  
Anna Stępień ◽  
Dorota Gumul ◽  
Mariusz Witczak ◽  
Grzegorz Fiutak ◽  
...  
Keyword(s):  
Physical Properties ◽  
Storage Stability ◽  
Extrusion Process ◽  
Nutritional Composition ◽  
Black Chokeberry ◽  
And Storage

Physical Properties and Storage Stability of Apples Affected with Watercore Disorder

1994 ◽  
Vol 37 (4) ◽  
pp. 1249-1253 ◽  
Author(s):  
Y.-C. Hung ◽  
Y.-Y. Hao ◽  
E. W. Tollner ◽  
B. L. Upchurch
Keyword(s):  
Physical Properties ◽  
Storage Stability ◽  
And Storage

EFFECT OF PROCESSING AND STORAGE ON THE QUALITY OF GELOSE FROM IRISH MOSS (CHONDRUS CRISPUS)

1948 ◽  
Vol 26f (3) ◽  
pp. 160-167
Author(s):  
D. MacDougall
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
East Coast ◽  
Storage Temperature ◽  
Chondrus Crispus ◽  
Irish Moss ◽  
Optimum Ph ◽  
Processing And Storage ◽  
And Storage

Irish moss (Chondrus crispus) from Canada's east coast was used to study possible improvements in the production and storage of gelose. The optimum pH for the extraction of gelose from Irish moss was between 6 and 7. Fine leaf particles, which prevent rapid filtration, were readily removed by supercentrifuging. Comparison of drum drying and drying from the frozen state showed that the former caused a marked lowering of viscosity but had little effect on suspending power or jelly strength. The logarithm of the viscosity determined by means of a MacMichael viscosimeter was related directly to the concentration; therefore, viscosity measurements can be corrected for the moisture content of the samples. The effect of storage temperature on deterioration was greater than the effect of relative humidity. Samples stored at 0° and 40° F. for 12 weeks showed no significant changes in viscosity or suspending power, whereas those stored at 80° and 120° F. deteriorated very rapidly. Material was vacuum ice-dried to 2% moisture without damage but the quality decreased when the extracts were stored at high temperatures.

Characterization of β-cyclodextrin Self-Aggregates for Eugenol Encapsulation

2012 ◽  
Vol 8 (2) ◽  
Author(s):  
Ji-Yeon Chun ◽  
Sung-Kyu You ◽  
Mi-Yeon Lee ◽  
Mi-Jung Choi ◽  
Sang-Gi Min
Keyword(s):  
Relative Humidity ◽  
Self Assembly ◽  
Retention Rate ◽  
Thick Layer ◽  
Storage Duration ◽  
Aggregation Behaviour ◽  
Induced Decomposition ◽  
And Storage ◽  
Oxidation Loss

Abstract The application of β-cyclodextrin(CD)-assisted molecular encapsulation of neutraceutical ingredients, functional food in food products, hydrophobic drugs, and volatile substances helps protect the active ingredients against oxidation, loss of volatile compounds and light-induced decomposition and increases the solubility of hydrophobic medicines. Self-assembly aggregation of CDs has been extensively investigated from the aggregation of native CDs to high-order complex aggregates. The increasing complex order of the aggregates is dependent on some parameters such as pH, temperature, time and concentration. The aim of this study was to investigate the effects of the aggregation behaviour of β-cyclodextrin (CD)-eugenol complexes induced at shaking times on the release characteristic at various relative humidity and storage temperatures. The particle size started to increase after shaking for 8 h at 650 nm, and then, significant aggregation (1,110 nm) was observed after 24 h. The retention rate of eugenol significantly increased according to storage duration under various relative humidity and temperature conditions. Prolonged shaking time enhanced the self-aggregation of β-CD-eugenol complexes resulting in eugenol release behavior due to their effect on the aggregation mechanism, as assessed by TEM observation. The aggregation of β-CD-eugenol complexes could be attributed to the slow release of eugenol owing to the presence of a thick layer of β-CD aggregates.

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