scholarly journals Effect of ozonation on resistance of ovine and human erythrocytes to hypothermic storage

2021 ◽  
Vol 12 (1) ◽  
pp. 116-120
Author(s):  
K. M. Holovina ◽  
O. M. Bobrova ◽  
S. Y. Kovalenko ◽  
Y. S. Hovorova ◽  
O. A. Nardid
Keyword(s):  
Osmotic Fragility ◽  
Human Erythrocytes ◽  
Animal Blood ◽  
Long Term Storage ◽  
Sphericity Index ◽  
Ozone Pretreatment ◽  
Hypothermic Storage ◽  
Preservation Rate

Long-term hypothermic storage of animal blood can lead to the loss of its quality and can cause complications in recipient animals after transfusion, so the search for new methods of increasing the preservation of erythrocytes after hypothermic storage continues. The article presents the data of the ozonation effect on the preservation rate of ovine and human erythrocytes during hypothermic storage with Alsever’s solution and mannitol medium. Hemolysis, osmotic fragility and distribution density of ovine and human erythrocytes by the sphericity index were determined at different stages of hypothermic storage. The ovine erythrocytes in the control had a lower osmotic resistance compared to human erythrocytes; however, their osmotic fragility did not change significantly after hypothermic storage for 8 weeks, and for human erythrocytes, it significantly increased. Storage of ovine and human erythrocytes longer than 8 weeks led to a sharp hemolysis, while the level of hemolysis of ovine erythrocytes was lower than that of human erythrocytes. Preservation of ozonated erythrocytes is higher than non-ozonated ones during prolonged hypothermic storage. The effect of ozonation on the preservation rate of red blood cells depended on the composition of the preservation media. Hypothermal storage of human erythrocytes in Alsever’s solution for up to 8 weeks led to a shift in the density of distribution according to the sphericity index towards spheroidization of cells; in a medium with mannitol, the number of flattened cell forms increased. After 8 weeks of hypothermic storage of ovine erythrocytes, most of the cells had high sphericity indices. Pretreatment of human and sheep erythrocytes with ozone allows the distribution of cells to be kept closer to the control during long-term storage, which is especially pronounced in mannitol medium. Ovine erythrocytes retained the ability to form rosettes with human T-lymphocytes after hypothermic storage for up to 12 weeks. Thus, ozone pretreatment and the use of mannitol as part of hypothermic storage medium could be an approach to improve the quality of preserved ovine erythrocytes.

Considerations of the technological quality assessment of sugarbeet

2011 ◽  
pp. 85-89 ◽  
Author(s):  
Giorgio Pezzi
Keyword(s):  
Quality Parameters ◽  
Northern Italy ◽  
Glucose Content ◽  
Long Term Storage ◽  
Interesting Correlation ◽  
Technological Quality ◽  
Thick Juice

No real improvement in the technological quality of beet has been recorded over the last 15 years in Northern Italy. Among the possible explanations for the quality stagnation is that the traditional formulae cannot correctly differentiate between sugarbeet varieties which produce thick juice of very high purity. This seems to be connected with the role of potassium. The use of a standard purification procedure gives reliable and accurate data which is immediately comparable with the factory data. Research projects on medium/long term storage are currently being performed by Co.Pro.B., Italy, in cooperation with Syngenta and Beta. Up to now the results have shown that storage of sugarbeet in autumn time in northern Italy is possible provided that suitable varieties and proper handling of the roots are employed. Results obtained in the storage trials are reported. Correlations have been found between quality parameters (purity, color and lime salts) of the purified juice with the glucose content of the raw juice. An interesting correlation is reported between purified juice purity and raw juice purity.

scholarly journals The effect of aerosol treatment with calcium-based preparation on quality of table grape cultivar during storage

2021 ◽  
Vol 232 ◽  
pp. 03023
Author(s):  
Sofia Cherviak ◽  
Svetlana Levchenko ◽  
Vladimir Boyko ◽  
Dmitriy Belash
Keyword(s):  
Weight Loss ◽  
Table Grape ◽  
Oxidative Enzymes ◽  
Organoleptic Properties ◽  
Table Grapes ◽  
Long Term Storage ◽  
Organoleptic Characteristics ◽  
Term Storage

The main problems of grape storage are berry dehydration and rot. One of the solutions to reduce rot and preserve the quality of grapes during storage is the use of aerosol treatment with calcium content before storing. The aim of the study was to evaluate the effect of physiologically active substances based on calcium in various concentrations on the quality and organoleptic characteristics of table grape cvs. ‘Italia’ during long-term storage. The effectiveness of the studied systems of treatment was evaluated according to the content of sugars and titratable acids, the activity of the redox enzymes of polyphenol oxidase and peroxidase, weight loss of bunch and organoleptic properties. The greatest effectiveness established by using preparation of Master Green Ca, Brentax KCa, and Brentax Ca (in concentration 150g / 20l). Experimental treatments significantly decreased the weight loss of bunch (less than 4%), and preserved organoleptic properties of berry at a high level (8.2-8.9 points). Decrease in the activity of oxidative enzymes had a positive effect on the quality of table grapes and contributed to its better preservation. The data obtained make it possible to rationalize the system of long-term storage of grapes by using of aerosol treatment with calcium-based preparation.

scholarly journals The Technological Investigations Of Manufacturing Of Energy Chips

2015 ◽  
Vol 1 ◽  
pp. 220
Author(s):  
Ziedonis Miklašēvičs
Keyword(s):  
Moisture Content ◽  
Dry Mass ◽  
Quality Parameters ◽  
Heating Value ◽  
Long Term Storage ◽  
Lower Heating Value ◽  
Term Storage ◽  
Lower Heating

The methodology in Latvia forest industry provide to determine the quality of energy chips only in long- term storage places before selling. Due to the lack of hard empirical data about the quality parameters of energy chips in different phases of manufacturing process, this research paper consists of: - the identification and analyses of the factors that influenced the values of energy chips quality features such as: bulk density, moisture content, ash content, higher and lower heating value according to actual moisture content and per dry mass of the chips; - the methodology for determination the quality parameters of energy chips by analysis the wood moisture content and by choice the method of the manufacturing of energy chips.

scholarly journals EFFECT OF FREEZING ON THE MILK QUALITY OF COWS

2020 ◽  
pp. 54-57
Author(s):  
Lyubov Valentinovna Efimova ◽  
Tatyana Vyacheslavovna Zaznobina ◽  
Elena Vladimirovna Gatilova ◽  
Olga Valeryevna Ivanova
Keyword(s):  
Quality Indicators ◽  
Age Groups ◽  
Milk Quality ◽  
Long Term Storage ◽  
Before And After ◽  
Frozen State ◽  
Term Storage ◽  
Two Age Groups

Due to the fact that milk has a short shelf life, the issue of its freezing and long-term storage in the frozen state is relevant. A study was conducted on the effect of freezing on the milk quality after its defrosting of cows-mothers and cows-daughters of Red-Motley breed. As a result, it was established how milk quality indicators to change after five months of storage in a frozen state in cows of two age groups. A high correlation was established between quality indicators before and after freezing. The influence of the “freezing” factor on milk quality indicators was recognized statistically significant, the “generation” factor – not significant.

scholarly journals Modern technologies for utilizing tobacco wastes

2018 ◽  
Vol 80 (3) ◽  
pp. 259-264
Author(s):  
A. G. Mirgorodskaya ◽  
M. V. Shkidyuk ◽  
N. N. Matyukhina ◽  
T. A. Don
Keyword(s):  
Fractional Composition ◽  
Special Treatment ◽  
Long Term Storage ◽  
Tobacco Production ◽  
Taste Evaluation ◽  
Cut Tobacco ◽  
Term Storage ◽  
Modern Technologies

The problem of utilization or recycling industrial tobacco wastes is an important problem for tobacco industry. Economically preferable way for utilizing industrial tobacco wastes (tobacco scrap) is production smokeless products and hookah blends as wastes are utilized without special treatment. Monitoring of humidity and fractional composition of cut tobacco taken from tobacco rod/cigarette spoilage (tobacco scrap) is carried. Its long-term storage leads to increasing scrap and dust quantity. Researches on utilizing tobacco scrap for sniff and hookah blend production, which are considered to be less harmful compared to cigarettes, were carried. Chemical composition of American type tobacco and scrap was defined. Nicotine content varies from 0.9 to 2.4% and carbohydrates content – from 5.6 to 9.6%. Experimental samples of hookah blend were produced and their organoleptic and taste evaluation were carried. It was found that utilization of tobacco scrap is economically efficient for hookah blend production, as quality of final product made of leaf tobacco and tobacco scrap is similar. Experimental samples of sniff tobacco were produced in order to discover possibility of utilization industrial tobacco scrap for manufacturing this product. Consumer’s properties of sniff tobacco were evaluated by 100 points tasting protocol. This technology for sniff tobacco production from tobacco scrap allows manufacturing product of good quality, decreasing technological operations, rejecting stages of tobacco selection and its cutting and as the result decreasing cost of final product. The results of the research on utilizing tobacco scrap for hookah blend and sniff tobacco production proves optimality of recycling the tobacco wastes.

Application of the sensory evaluation method when using the accelerated storage technique

2021 ◽  
pp. 15-17
Author(s):  
Елена Анатольевна Юрова ◽  
Татьяна Викторовна Кобзева
Keyword(s):  
Shelf Life ◽  
Evaluation Method ◽  
Main Task ◽  
Long Term Storage ◽  
Organoleptic Characteristics ◽  
Accelerated Storage ◽  
Shelf Stable

Основной задачей для обеспечения качества функциональных продуктов длительного хранения является наличие методов оценки срока годности, применение которых позволит оценить не только качество продукта, но и его функциональные свойства на протяжении всего срока годности продукта. В настоящее время установлена возможность разработки методики ускоренного хранения для функциональных продуктов на молочной основе длительного хранения с применением метода ASLT и математического моделирования, исходя из имеющихся наработанных статистических данных по показателям окислительной порчи, содержанию свободных аминокислот и параметрам оценки продуктов гидролиза белка. В данной работе приведена оценка роли органолептического анализа при подтверждении срока годности продукции, рассмотрены основные процессы, влияющие на изменение органолептических характеристик при хранении. По результатам выполненной работы даны рекомендации по использованию метода органолептической оценки применительно к функциональным продуктам на молочной основе при использовании методики ускоренного хранения. The main task for ensuring the quality of functional shelf-stable products is the availability of methods for assessing the shelf life, the use of which will allow not only assessing the quality of the product, but also its functional properties throughout the entire shelf life of the product. Currently, the possibility of developing a method of accelerated storage for functional milk-based products for long-term storage using the ASLT method and mathematical modeling has been established, based on the available accumulated statistical data on indicators of oxidative spoilage, the content of free amino acids and parameters for evaluating protein hydrolysis products. This work evaluates the role of organoleptic analysis in confirming the shelf life of products, considers the main processes that affect the change in organoleptic characteristics during storage. Based on the results of the work performed, recommendations were given on the use of the method of organoleptic assessment in relation to functional milk-based products when using the accelerated storage method.

Effect of MAP on Quality of Rice for Super-Long-Term

2010 ◽  
Vol 148-149 ◽  
pp. 439-442
Author(s):  
Xi Hong Li ◽  
Jing Wang ◽  
Ling Yan Ge ◽  
Sen Wan
Keyword(s):  
Fatty Acid Content ◽  
Extended Period ◽  
Total Acid ◽  
Volatile Aldehyde ◽  
Long Term Storage ◽  
Pvc Film ◽  
Ma Packaging ◽  
Rice Samples

In this study, effects of Modified Atmosphere (MA) packaging on the quality of rice after a long term storage at room temperature have been investigated. PVC films with different thicknesses and woven bag were used as the package materials for rice samples. Results showed that MA packaging had a significant effect on the quality of the rice. After an extended period of storage, the rice in woven bag showed most severe quality deterioration compared to those stored in PVC packages. Rice packed in 0.05 mm PVC film package has the lowest value of total acid among all samples. The increase of fatty acid content in rice packed in 0.03 mm film, 0.05 mm film, 0.08 mm film and 0.12 mm film was 38.58 mg KOH/100g, 18.96 mg KOH/100g, 26.83 mg KOH/100g and 32.64 mg KOH/100g, respectively. The volatile aldehyde components accumulated in the stored rice are mainly acetaldehyde, valeraldehyde and hexanal. Small package with a MA has obvious benefits in regulating the metabolism and accumulation of volatile aldehyde components in the rice. Rice samples stored in a package of 0.05mm film had the lowest value of volatile aldehyde, while those in 0.03mm film had the highest value. This study suggests that MA packaging with a PVC film of 0.05 mm shows the best effects in maintaining the quality of rice after an extended period of storage (3 to 5 years).

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