Experimental Study and Theoretical Prediction of the Shelf-Life of DHA Solid Milk Powder

2019 ◽  
Vol 08 (03) ◽  
pp. 208-212
Author(s):  
彩锐 陈
Keyword(s):  
Experimental Study ◽  
Theoretical Prediction ◽  
Shelf Life ◽  
Milk Powder

scholarly journals Acceptability And Shelf Life Of Biscuit With Substitution Of Tuna Fish

2019 ◽  
Vol 25 (2) ◽  
pp. 63
Author(s):  
ARDIANSYAH ARDIANSYAH ◽  
NADIMIN NADIMIN ◽  
CHAERUNNIMAH CHAERUNNIMAH
Keyword(s):  
Experimental Study ◽  
Shelf Life ◽  
Fish Meal ◽  
Narrative Form ◽  
Tuna Fish ◽  
Critical Moisture Content ◽  
Group Design ◽  
Life Measurement ◽  
Critical Moisture ◽  
Critical Water Content

Nutritional problems in Indonesia is still a serious health problem, especially of malnutrition and stunting. One of the efforts to improve the pattern of food consumption that aimed to overcome the malnutrition among the community, especially proteins, vitamins and minerals is by utilizing the tuna fish innards into fish meal innards in the form of biscuit. This study aims to know the acceptability and the shelf life of the biscuits with substitution of tuna fish innards. The method of research was pre experimental study with one shot group design. Acceptability was assessed by hedonic test among 35 panelists. Furthermore, the best formula was tested for critical moisture content to know it shelf life and the result was presented in tabular and narrative form. The results showed that the best panelist acceptance of biscuits with substitution of tuna starch ingredients was formula X02 (5% of tuna fish innards). In addition, there were about 54%, 66%, 77%, and 71% of panelist like the taste, scent, color and texture of the selected formula, respectively. The result of critical water content showed the biscuit has 48 days or 1,6 months of shelf life. For further study, it is suggested to make biscuits with 5% formula of tuna fish innards. Finally, various shelf life measurement might be consider.

scholarly journals Using Dielectric Relaxation Spectroscopy to Characterize the Glass Transition and Onset of Crystallinity of Skim-Milk Powder

2018 ◽  
Author(s):  
Martin G. Buehler
Keyword(s):  
Glass Transition ◽  
Shelf Life ◽  
Dielectric Relaxation ◽  
Loss Tangent ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Dielectric Relaxation Spectroscopy ◽  
Scanning Calorimetry ◽  
Boundary Curves

This paper describes the dielectric relaxation spectroscopy (DRS) method for obtaining glass transition temperature and the onset of crystallinity of skim milk powder (SMP). The methodology consists of exposing SMP samples to numerous constant temperatures, T, and water activities, aw, and measuring the relaxation time. Measurements are based on changes in the loss-tangent height at its peak frequency. Glass transition times are identified at peaks in the loss-tangent height versus time curve and the onset of crystallinity times are identified when the loss-tangent height collapses. The analysis leads to two boundary curves: glass transition Tg, aw curve and the onset of crystallinity Tc, aw curve. They separate the SMP stable (long shelf life) and unstable (short shelf life) regions. Two curve fitting algorithms were developed for (a) aw2, tg curve where tg is the time to glass transition and aw2, tc curve where time tc is the time to onset of crystallinity and (b) Tg, aw and Tc, aw boundary curves. Finally, the DRS data are compared to differential scanning calorimetry (DSC) results.

scholarly journals Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder

2021 ◽  
Author(s):  
H.J. Clarke ◽  
C. Griffin ◽  
D. Hennessy ◽  
T.F. O'Callaghan ◽  
M.G. O'Sullivan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Milk Powder ◽  
Feeding System ◽  
Whole Milk ◽  
Whole Milk Powder

Studies on sensory and keeping qualities of pumpkin based Kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Shaikh Adil ◽  
Sudhakar Changade ◽  
Anant Dhotre ◽  
Santosh Chopde
Keyword(s):  
Shelf Life ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Skim Milk Powder ◽  
Overall Acceptability ◽  
Significant Difference ◽  
The Difference ◽  
Shelf Life Studies ◽  
Pumpkin Powder

The objective of this study was evaluation of the shelf life of reconstituted <italic>kheer</italic> packed in previously sterilized cups and stored at 10± 1°C for 3 days. During period of studies the samples were examined for sensory evaluation after the first, second and third day using five treatments T1 (Pumpkin flesh <italic>kheer</italic>), T2 (1 per cent pumpkin powder + 43 per cent skim milk powder), T3 (2 per cent pumpkin powder + 42 per cent skim milk powder), T4 (3 per cent pumpkin powder + 41 per cent skim milk powder) and T5 (4 per cent pumpkin powder + 40 per cent skim milk powder). Samples were studied for sensory properties <italic>viz</italic>. colour, flavour, body texture, appearance and overall acceptability. Statistical analysis for shelf life studies revealed that both the treatments and storage period had significant effect on sensory qualities of the product. The scores for colour, flavour, body and texture, appearance and overall acceptability of all <italic>kheer</italic> samples decreased with the advancement of storage period. The rate of decline in the flavour score of T3 was more as compared to all other treatments. The score for T3 was (7.12) on first day which dropped to (6.05) on third day. The rate of decrease of scores for body and texture was more in treatment T5 than T1, T2, T3 and T4. There was a statistically significant difference in the appearance of reconstituted <italic>kheer</italic> samples for all the treatments on the day of preparation. The difference between all treatments was non-significant on second and third day of storage. The overall acceptability for T1, T2, T3, T4 and T5 samples decreased with the progress of storage period.

scholarly journals Theoretical prediction and experimental study of a ferromagnetic shape memory alloy:Ga2MnNi

2008 ◽  
Vol 78 (13) ◽  
Author(s):  
S. R. Barman ◽  
Aparna Chakrabarti ◽  
Sanjay Singh ◽  
S. Banik ◽  
S. Bhardwaj ◽  
...  
Keyword(s):  
Experimental Study ◽  
Theoretical Prediction ◽  
Shape Memory ◽  
Ferromagnetic Shape Memory

An experimental study of the equilibrium for skim milk powder at elevated temperatures

2002 ◽  
Vol 51 (4) ◽  
pp. 291-297 ◽  
Author(s):  
T.K. Kockel ◽  
S. Allen ◽  
C. Hennigs ◽  
T.A.G. Langrish
Keyword(s):  
Experimental Study ◽  
Elevated Temperatures ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder

scholarly journals Experimental Study of Immunological Activity of Live Plague Vaccine Subjected to Extreme Temperature

2015 ◽  
Vol 14 (4) ◽  
pp. 74-79
Author(s):  
D. A. Budyka ◽  
A. A. Fisun ◽  
E. L. Rakitina ◽  
N. V. Abzayeva
Keyword(s):  
Experimental Study ◽  
Immune Response ◽  
T Lymphocytes ◽  
Shelf Life ◽  
Humoral Immunity ◽  
Extreme Temperature ◽  
Immunological Activity ◽  
Comparative Estimate ◽  
Bacterial Vaccine ◽  
Plague Vaccine

The study has resulted in the comparative estimate of the immunological activity of the preparations (LPV) with optimal storage mode and after exposure to extreme temperature (37 ± 1 °С) for 6 days, followed by storage at (4 ± 2 °С). Data obtained during the study indicate an identical immune response. After-heat LPV sample did not reduce the ability to exercise immunological activity during the three-year storage (shelf-life of the drug). When the animals vaccination in this group, total number of T-lymphocytes are increased and signs of humoral immunity are shown earlier. Thus, we can predict more labile conditions on the transportation of live bacterial vaccine without compromising its characteristics. 

Sign in / Sign up

Export Citation Format

Share Document