Changes in quality of natural orange juice pasteurised by high pressure during storage

Natural orange juice pasteurised (pascalised) by high pressure was stored for 180 days at room temperature in dark conditions. Sensory evaluation of several quality parameters was made. At the same time the frozen and heat pasteurised parallel samples of the juice of the same origin were evaluated for comparison. The sensory evaluation consists of overall image, flavour, taste and sensorial viscosity. The instrumental evaluation of colour, pH and kinematic viscosity was made. The best overall image was received for frozen juice. The pressurised and heated samples were nearly the same as regards the flavour. The sensorial viscosity of all samples was evaluated as thin with very small differences during storage. The preference test was also made – the best quality for the test panel was received for samples of frozen juice followed by pressurised juice. The third rank was given to heat treated samples. The pressurised samples exhibited the acceptable quality for 150 days of storage at room temperature.

Download Full-text

PENGARUH PENGEMASAN VAKUM TERHADAP KUALITAS BANDENG PRESTO SELAMA PENYIMPANAN

Jurnal Teknologi Hasil Pertanian ◽

10.20961/jthp.v11i2.29052 ◽

2018 ◽

Vol 11 (2) ◽

pp. 63

Author(s):

Lukita Purnamayati ◽

Ima Wijayanti ◽

Apri Dwi Anggo ◽

Ulfah Amalia ◽

Sumardianto Sumardianto

Keyword(s):

Fatty Acids ◽

High Pressure ◽

Free Fatty Acids ◽

Shelf Life ◽

Room Temperature ◽

Vacuum Packaging ◽

The Third ◽

Fishery Product

Softbone milkfish is a fishery product that easily damaged during storage. One of the efforts to inhibit the damage of softbone milkfish was using vacuum packaging. The purpose of this study was to determine the changes quality of softbone milkfish which were vacuum packed during storage at room temperature. Fresh milkfish was heating with high pressure by using a pressure cooker. Softbone milkfish was then stored at room temperature for six days. Analysis was carried out every three days for the parameters of free fatty acids, TVBN, and organoleptics. The results showed that the number of free fatty acids and TVBN increased during storage. Free fatty acids and TVBN of softbone milkfish with vacuum packaging after sixth days of storage were 2.95% and 15.95 mgN/100g, respectively. This value was lower than the non-vacuum softbone milkfish. Based on organoleptic analysis, softbone milkfish with vacuum packaging was still suitable for consumption until the third day of storage. This showed that vacuum packaging can extend the shelf life of softbone milkfish.

Download Full-text

The prediction of the cyclic mechanical behavior of stainless steel 304L at room temperature

World Journal of Engineering ◽

10.1108/wje-07-2020-0259 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Hala Messai ◽

Salim Meziani ◽

Athmane Fouathia

Keyword(s):

Stainless Steel ◽

Design Methodology ◽

Room Temperature ◽

Type Model ◽

Good Prediction ◽

304L Stainless Steel ◽

Content Type ◽

The Third ◽

Chaboche Model

Purpose The purpose of this paper is to highlight the performance of the Chaboche model in relation to the database identification, tests with imposed deformations were conducted at room temperature on 304L stainless steel specimens. Design/methodology/approach The first two tests were performed in tension-compression between ±0.005 and ±0.01; in the third test, each cycle is composed of the combination of a compression tensile cycle between ±0.01 followed by a torsion cycle between ±0.01723 (non-proportional path), and the last, uniaxial ratcheting test with a mean stress between 250 MPa and −150 MPa. Several identifications of a Chaboche-type model were then performed by considering databases composed of one or more of the cited tests. On the basis of these identifications, the simulations of a large number of ratchet tests in particular were carried out. Findings The results present the effect of the optimized parameters on the prediction of the behavior of materials which is reported in the graphs, Optimizations 1 and 2 of first and second tests and Optimization 4 of the third test giving a good prediction of the increasing/decreasing pre-deformation amplitude. Originality/value The quality of the model's predictions strongly depends on the richness of the database used for the identification of the parameters.

Download Full-text

DEVELOPMENT OF CITRUS BASED BEVERAGE UTILIZING BACOPA MONNIERI

10.36106/ijar/0417681 ◽

2021 ◽

pp. 18-19

Author(s):

Twamoghna De ◽

Purushottam Kumar ◽

Jayati Pal

Keyword(s):

Sensory Evaluation ◽

Room Temperature ◽

Control Sample ◽

Leaf Extracts ◽

Nutritional Values ◽

Soda Water ◽

Three Samples ◽

Microbial Analysis ◽

And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benets with a new taste and avor. For this an herbal drink was formulated and its quality ascertained. In the rst part of the study, syrup was prepared from the raw leaves of the herb with addition of acids and avors. Then this syrup was diluted further followed by carbonation with 1:3 ratio of soda water and bottled. Three samples were prepared namely, T1 (same as previous but with 1:3 ratio carbonation and dividing the sample hot lled and cold lled ). In the next part, prepared samples were subjected to sensory evaluation,chemical and microbial analysis when fresh and 0 after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 7 C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T1 cold lled was the most acceptable due to its unique taste and avor, followed by sample T1( hot lled) . The present study entailed to conclude that preparation of a drink with B. monnieri leaf extracts gives a new taste and avor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated 0 temperature (below 5 C).

Download Full-text

Effect of Irrigation and Potash Levels on Keeping Quality of Potato

Journal of Nepal Agricultural Research Council ◽

10.3126/jnarc.v6i0.28120 ◽

2020 ◽

Vol 6 ◽

pp. 92-100

Author(s):

Ram Chandra Adhikari ◽

Mahesh Kumar Rana

Keyword(s):

Room Temperature ◽

Irrigation Management ◽

Quality Parameters ◽

Optimum Level ◽

Irrigation Level ◽

Ambient Room Temperature ◽

Keeping Quality ◽

Four Levels ◽

Plot Design

Irrigation and fertilizer are the most dominating factors, in deciding the keeping quality of potato. It is, therefore, essential to formulate the efficient, reliable and economically viable irrigation management strategy with the use of potassium nutrient in order to produce better keeping quality. The investigation comprising four levels of irrigation (25, 30, 35 and 40 mm CPE (Cumulative pan evaporation) and four levels of potash (0, 100, 125 and 150 kg/ha) was carried out at Research Farm of the Department of Vegetable Science, CCS Haryana Agricultural University, (Haryana) Hisar, India during two years to find out the optimum level of irrigation and potash for obtaining higher yield of potatoes with better keeping quality at ambient room temperature. The potato variety used for the investigation was Kufri Bahar. The treatments were laid out in a split plot design with three replications. The increasing levels of irrigation and potash showed significant improvement in keeping quality parameters of potato. Likewise, the values for physiological loss in weight and decay loss of potato tubers (%) at 15, 30, 45 and 60 days after harvest were the lowest with irrigation level 40 mm CPE and application of potash @ 150 kg/ha. The two years results suggest that the irrigation level 40 mm CPE along with potash @ 150 kg/ha has shown the best treatment combination for the storage of potato at ambient room temperature under semiarid conditions of Hisar (Haryana).

Download Full-text

Effect of juice clarification by flotation on the quality of white wine and orange juice and drink – Short Communication

Czech Journal of Food Sciences ◽

10.17221/2565-cjfs ◽

2008 ◽

Vol 26 (No. 3) ◽

pp. 223-228 ◽

Cited By ~ 1

Author(s):

E. Sindou ◽

V. Vaimakis ◽

T. Vaimakis ◽

I.G. Roussis

Keyword(s):

Orange Juice ◽

White Wine ◽

Agent Orange ◽

Enzyme Treatment ◽

Total Phenolic ◽

Foaming Agent ◽

Phenolic Contents ◽

Volatile Acidity ◽

Acceptable Quality

White wines of Debina cultivar were made from musts clarified by flotation using nitrogen as foaming agent. Flotation using air as the foaming agent (must hyperoxidation), without SO2 addition, was also applied. Turbidity and suspended solids were lower in must clarified by flotation using nitrogen than in that clarified by sedimentation (control). Flotation with hyperoxidation led to a reduction of must phenolics. All experimental wines exhibited similar gross compositions (alcohol, reducing sugars, total acidity, and volatile acidity). Wines made from musts clarified by flotation using nitrogen had similar total phenolic content, browning capacity, and organoleptic quality as the control wines. Wines made from musts clarified by flotation using air had lower total phenolic contents and browning capacity than were those in control wines. These wines were of well acceptable quality but exhibited a slightly oxidised aftertaste. The results indicate that flotation using nitrogen can be effective in the production of typical Debina wine, while flotation using air may be useful in that of table wine without SO2 addition. Orange juice was clarified by flotation using nitrogen or air as the foaming agent. Orange juice clarified by flotation using nitrogen as the foaming agent exhibited lower turbidity and a similar pulp content to that clarified by centrifugal separator (control). It had an acceptable taste and aroma. Juice clarified by flotation using air as the foaming agent, along with pectolytic enzyme treatment, exhibited much lower turbidity and pulp content compared to control. The clear juice had an acceptable taste but no aroma. The fermented clear juice was averagely rated, exhibiting a pleasant aroma and only a slightly bitter taste. The results indicate that flotation using nitrogen can be effective in the production of natural orange juice, while flotation using air may be useful in the production of orange drink.

Download Full-text

Formulation and Physicochemical Evaluation of Lab-Based Aloe adigratana Reynolds Shampoos

International Journal of Analytical Chemistry ◽

10.1155/2020/6290617 ◽

2020 ◽

Vol 2020 ◽

pp. 1-7 ◽

Cited By ~ 1

Author(s):

Desta Berhe Sbhatu ◽

Goitom Gebreyohannes Berhe ◽

Abadi Gebreyesus Hndeya ◽

Haftom Baraki Abraha ◽

Asmael Abdu ◽

...

Keyword(s):

Coconut Oil ◽

Quality Parameters ◽

Lemon Juice ◽

Dodecanoic Acid ◽

Hexadecanoic Acid ◽

Acceptable Quality ◽

Food And Beverage ◽

Physicochemical Evaluation ◽

Phytochemical Studies

Aloe L. species (Aloaceae) are ethnobotanically very valuable plants in many communities and civilizations. Nonetheless, very few species are extensively studied to explore their applications in the pharmaceutical and medical, cosmetic and personal care, food and beverage, and detergent industries. This study evaluated the characteristics and quality of lab-based shampoos formulated from the gel of Aloe adigratana Reynolds. Five shampoo formulations, 20 mL each, were prepared from A. adigratana gel in combination with one to two drops of coconut oil, jojoba oil, olive oil, pure glycerin oil, lemon juice, and vitamin E. Gel mass is prepared from mature, healthy leaves collected from the natural stand. The phytochemistry of the gel of the plant was also studied using phytochemical screening, proximate composition, and GC-MS analysis studies. Shampoo formulations with higher proportion (40 to 50% v/v) of A. adigratana gel were found to have comparable characteristics and qualities with a marketed shampoo. They fall within the range of acceptable quality parameters of commercial shampoos. The phytochemical studies of A. adigratana gel showed that the plant is the source of highly valued compounds for the preparation of shampoos. The gel was found to be rich in saponins as well as dodecanoic acid, hexadecanoic acid, and phytol. Future works should focus in the development of refined protocol towards formulating A. adigratana-based shampoos.

Download Full-text

PENYIMPANAN ROTIFERA INSTAN (Brachionus rotundiformis) PADA SUHU YANG BERBEDA DENGAN PEMBERIAN PAKAN MIKROALGA KONSENTRAT

Jurnal Riset Akuakultur ◽

10.15578/jra.5.2.2010.287-297 ◽

2016 ◽

Vol 5 (2) ◽

pp. 287

Author(s):

Erlania Erlania ◽

Fifi Widjaja ◽

Enan Mulyana Adiwilaga

Keyword(s):

Water Quality ◽

Room Temperature ◽

Fish Larvae ◽

Quality Parameters ◽

Air Conditioner ◽

Brachionus Rotundiformis ◽

Parallel Testing ◽

Storage Temperatures ◽

Control Water

Keberhasilan kegiatan budidaya perikanan harus ditunjang dengan ketersediaan benih yang berkesinambungan. Oleh karena itu, diperlukan juga ketersediaan pakan alami larva berupa rotifera (Brachionus rotundiformis). Desain percobaan berupa rancangan faktorial dengan dua faktor dan lima ulangan diaplikasikan dalam penelitian ini. Sebagai perlakuan berupa suhu ruang penyimpanan (suhu kamar, suhu ruang AC, dan suhu refrigerator/lemari es) dan pakan mikroalga konsentrat (monospesies dan multispesies). Bakteri probiotik juga digunakan sebagai pengontrol kualitas air. Spesies mikroalga yang digunakan adalah Nannochloropsis sp., Dunaliella sp., Isochrysis sp., dan Pavlova sp. Parameter yang diukur adalah kelimpahan rotifera dan parameter kualitas air media kultur (pH, salinitas, DO, dan NH3). Analisis data terdiri atas analisis regresi, analisis ragam, dan uji keparalelan. Hasil pengukuran parameter kualitas air selama penyimpanan menunjukkan kondisi media yang relatif stabil dan merupakan kisaran optimum bagi pertumbuhan B. rotundiformis. Kelimpahan maksimum tertinggi dari B. rotundiformis baik pada perlakuan pakan monospesies maupun multispesies alga adalah pada suhu kamar. Dari interaksi kedua perlakuan, diperoleh kelimpahan akhir tertinggi pada suhu ruang AC–pakan multispesies. Hal ini menunjukkan bahwa rotifera dapat disimpan lebih lama pada suhu ruang AC dengan pemberian pakan multispesies alga.The success of any aquaculture practices should be supported by sustainable supply of fish fry. Therefore, the availability of rotifers (Brachionus rotundiformis) as natural feed for fish larvae is required. The research was arranged in factorial design with two treatments and five replications. Treatments consisted of different room storage temperatures (refrigerator, room temperature, and room with air conditioner/AC) and microalgae concentrate added as rotifer feed (monospecies and multispecies algae). Probiotic bacteria was used to control water quality. Mikroalgae species consisted of Nannochloropsis sp., Dunaliella sp., Isochrysis sp., and Pavlova sp. Parameters measured were rotifer density and water quality of rotifer media (pH, salinity, DO, and NH3). Data analysis included regression analysis, analysis of varians and parallel testing. The results of water quality parameters during rotifer storage showed that media conditions were relatively stable and optimal for B. rotundiformis growth. The result of treatments interaction showed that the highest maximum density of rotifer at the end of the research was achieved by rotifer stored in air conditioned room fed with multispecies algae. This showed that rotifers can be stored longer in room storage with AC and fed by multispecies algae.

Download Full-text

Microbial Diversity of Betula Trees: Pollen, Catkins, Leaves Relatively of Flowering

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201664020527 ◽

2016 ◽

Vol 64 (2) ◽

pp. 527-534

Author(s):

Tetiana V. Shevtsova ◽

Jana Petrová ◽

Ján Brindza ◽

Kateryna G. Garkava ◽

Miroslava Kačániová

Keyword(s):

Microbiological Quality ◽

Pollen Grains ◽

Quality Parameters ◽

Coliform Bacteria ◽

Microbiological Analysis ◽

Mesophilic Bacteria ◽

Acceptable Quality ◽

Plating Method ◽

Betula Verrucosa

Quantitative microbiological analysis by dilution plating method of pollen and additional male and female catkins, leaves of Betula verrucosa Ehrh. and its two cultivars: ‘Purpurea’ and ‘Youngii’ relatively of flowering period of Betula has been realized with the aim to provide new knowledge of the microbiological quality of anemophilous pollen for processing and its further application. Qualitative microbiological analysis with MALDI-TOF MS Biotyper was used in the identification of aerobic, anaerobic mesophilic bacteria and coliforms. Mixed microbiota was determined, consisting of aerobic (4.68–4.89 log cfu/g) and anaerobic (3.30–3.48 log cfu/g) mesophilic bacteria, lactobacilli (0–3.48 log cfu/g), coliform bacteria (0–4.57 log cfu/g), fungi and yeast (3.78–3.95 log cfu/g) on the pollen grains, that indicates acceptable quality in comparison with the microbiological quality parameters for bee pollen. Pantoea agglomerans was found associated with pollen of Betula verrucosa Ehrh. Recommendations on the collection of anemophilous pollen were established.

Download Full-text

Ripening Stage Affects the Quality of Fresh and Dehydrated Pineapples (Ananas comosus (L.) Merr.) cv. Mauritius in Sri Lanka

Sustainable Food Production ◽

10.18052/www.scipress.com/sfp.8.29 ◽

2020 ◽

Vol 8 ◽

pp. 29-37

Author(s):

B.A.M.S. Kumara ◽

Kasun D.T. Hettige

Keyword(s):

Sensory Evaluation ◽

Sugar Content ◽

Titratable Acidity ◽

Quality Parameters ◽

Ananas Comosus ◽

Maturity Stage ◽

Ripening Stage ◽

Dark Green ◽

Green Stage

Pineapple (Ananas comosus (L.) Merr.) being a non climacteric fruit, its flavor and sugar content does not increase after harvesting. Thus, the maturity stage at harvesting affects the quality of pineapples after harvesting. This study was conducted to compare the quality parameters at four different ripening stages of pineapple (cultivar Mauritius-Queen type) and their effect on sensory properties after dehydration. Pineapples were harvested at dark green, 50% yellow, 75% yellow and 100% yellow color stages. Total Soluble Solid (TSS) content, Titratable Acidity (TA), TSS/TA ratio, pH, Fruit firmness, L*,a*,b* and hue angle were quantified in fresh samples and the appearance, texture, taste, odor, color and overall acceptability were evaluated in dehydrated samples at each ripening stage. The ripening stage had a significant (P<0.05) effect on selected quality parameters of fresh pineapples. Highest TSS content of 17.75±0.67 was observed in 100% yellow stage whereas the lowest was observed in dark green stage (15.75±0.48). In contrast, the highest firmness was observed in dark green stage (27.47±6.4 N) while the lowest was in 100% yellow stage (12.01±1.17 N). Lowest pH and highest TA were observed in dark green stage while the highest pH and lowest TA were observed in 100% yellow stage with values of 3.49±0.06, 0.82±0.02, 3.74±0.01 and 0.78±0.02, respectively. Sensory evaluation revealed that 75% yellow stage is the optimum ripening stage for dehydration of pineapple (cultivar Mauritius-Queen type) with significantly greater sensory evaluation ranks compared to other stages.

Download Full-text

Effect of Different Initial Lamellar Plate Thicknesses on Grain Refinement and Superplastic Behaviour in HPT-Processed Ti-6Al-4V Alloy

Defect and Diffusion Forum ◽

10.4028/www.scientific.net/ddf.385.182 ◽

2018 ◽

Vol 385 ◽

pp. 182-188

Author(s):

Yi Huang ◽

Jessica Muzy ◽

Piotr Bazarnik ◽

Małgorzata Lewandowska ◽

Terence G. Langdon

Keyword(s):

High Pressure ◽

Lamellar Structure ◽

Room Temperature ◽

High Pressure Torsion ◽

Phase Transformation Temperature ◽

Air Cooling ◽

Microstructure Development ◽

Superplastic Behaviour ◽

Β Phase ◽

Heat Treated

Ti-6Al-4V alloy was heated to above the β phase transformation temperature with two different cooling speeds: air cooling and furnace cooling, in order to generate a full thin lamellar structure and a fully coarse lamellar structure, respectively. Then the alloy in two heat-treated conditions was processed at room temperature up to 10 turns by high-pressure torsion (HPT) processing. Investigations were carried out to study the effect of the different initial lamellar plate thicknesses on the microstructure development during HPT processing, and the corresponding superplastic behaviour at the selected low testing temperatures of 773 - 923 K.

Download Full-text