The Influence of Relative Humidity and Storage Conditions on the Physico-chemical Properties of Inhalation Grade Fine Lactose

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.

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Characterization of residues and evaluation of the physico chemical properties of soybean biodiesel and biodiesel: Diesel blends in different storage conditions

Renewable Energy ◽

10.1016/j.renene.2019.11.039 ◽

2020 ◽

Vol 151 ◽

pp. 454-462 ◽

Cited By ~ 4

Author(s):

Leandro Fontoura Cavalheiro ◽

Marcelo Yukio Misutsu ◽

Rafael Cardoso Rial ◽

Luíz Henrique Viana ◽

Lincoln Carlos Silva Oliveira

Keyword(s):

Chemical Properties ◽

Storage Conditions ◽

Physico Chemical ◽

Soybean Biodiesel

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Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2009.01.010 ◽

2009 ◽

Vol 93 (2) ◽

pp. 158-165 ◽

Cited By ~ 42

Author(s):

Emma Chiavaro ◽

Massimiliano Rinaldi ◽

Elena Vittadini ◽

Davide Barbanti

Keyword(s):

Relative Humidity ◽

Chemical Properties ◽

Longissimus Dorsi ◽

Physico Chemical

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Effect of vibration and storage on some physico-chemical properties of a commercial red wine

Journal of Food Composition and Analysis ◽

10.1016/j.jfca.2008.07.004 ◽

2008 ◽

Vol 21 (8) ◽

pp. 655-659 ◽

Cited By ~ 14

Author(s):

Hyun-Jung Chung ◽

Jin-Ho Son ◽

Eun-Young Park ◽

Eun-Jeong Kim ◽

Seung-Taik Lim

Keyword(s):

Red Wine ◽

Chemical Properties ◽

Physico Chemical ◽

And Storage

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Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics

Grasas y Aceites ◽

10.3989/gya.0671171 ◽

2018 ◽

Vol 69 (1) ◽

pp. 235 ◽

Cited By ~ 10

Author(s):

C. Aquilani ◽

T. Pérez-Palacios ◽

F. Sirtori ◽

E. Jiménez-Martín ◽

T. Antequera ◽

...

Keyword(s):

Fatty Acids ◽

Fish Oil ◽

Frozen Storage ◽

Storage Conditions ◽

Quality Characteristics ◽

Omega 3 ◽

Epa And Dha ◽

Physico Chemical ◽

Cooked Meat ◽

And Storage

The most beneficial omega-3 PUFAs to human health, EPA and DHA fatty acids, are typically present in fish products, but extraneous to meat. Therefore, Cinta Senese pork burgers were added with microencapsulated (M) and bulk fish oil (F) and subjected to three storage conditions: no storage (T0), chilled (T5) and frozen storage (T30). The physico-chemical and sensory attributes of raw and cooked burgers were investigated. After storage and cooking, EPA and DHA were better preserved in M burgers than in F samples, which showed the highest TBAR values at T0 and T5, while M samples presented scores similar to the control. Panelists observed differences mainly in greasy appearance, odor intensity and cooked meat odor and flavor. The M group showed the best scores at T5 with respect to the control and F burgers. So, fish oil microencapsulation was an effective method to prevent EPA and DHA oxidation while respecting burger quality characteristics.

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Effect of Storage Conditions (Relative Humidity, Packaging Materials and Time) on the Chemical Properties of Maize-soy Flour Blend

Asian Food Science Journal ◽

10.9734/afsj/2019/v9i330015 ◽

2019 ◽

pp. 1-12

Author(s):

S. O. Akpapunam ◽

J. A. Ikya ◽

D. I. Gernah

Keyword(s):

Relative Humidity ◽

Chemical Properties ◽

Storage Period ◽

Titratable Acidity ◽

Storage Conditions ◽

Soy Flour ◽

Monthly Interval ◽

Packaging Materials ◽

Maize Flour ◽

Flour Blend

Aims: The aim of this study was to examine the effect of storage conditions on the of maize-soy flour blend. Study Design: Preliminary studies were conducted using ratio blends of 70:30, 75:25, 80:20, 85:15, 90:10, 95:5 and 100:0 of maize flour to soy flour. This was to ascertain the best blend formulation for the study. The sensory attributes showed that the ratio 85:15 of maize-soy flour blend was preferred. It was packaged in low density polyethylene (LDPE), high density polyethylene (HDPE) and stored at 30.5 ± 3°C with relative humidity of 57% and 82% for 4 months. Analysis of proximate composition, pH, total titratable acidity (TTA), thiobarbuturic acid (TBA) was carried out on the samples at a monthly interval respectively. Results: Packaging significantly (p > 0.05) affected the chemical qualities of “soy-fermented maize” flour during storage. Moisture content, titratable acidity (TTA) and thiobarbuturic acid (TBA) increased with the storage period (9.46% - 23.5%, 0.12% - 0.21%, and 0.06 - 0.12 respectively) while all other chemical qualities of the soy-fermented maize flour decreased significantly (p > 0.05) (pH: 5.18 - 3.45, protein: 15.21% - 12.18% fat: 7.45% - 5.36%, fibre: 3.27% - 1.65%, ash: 1.12% - 0.89% and carbohydrate: 62.97% - 56.87%. Conclusion: The samples packaged in HDPE were more acceptable than those in other packaging materials due to its considerable maintenance of the flour’s quality during and after storage.

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