scholarly journals Ulasan Ilmiah: Inovasi Dalam Proses Pembuatan Roti Menggunakan Perlakuan Pembekuan Untuk Menghasilkan Adonan Roti Beku

2015 ◽  
Vol 7 (1) ◽  
pp. 24-30
Author(s):  
Virna Muhardina
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Storage Condition ◽  
Ice Crystal ◽  
Bread Making ◽  
Frozen Dough ◽  
Freezing Treatment ◽  
Physical And Chemical ◽  
And Chemical Properties ◽  
Long Storage

(A Review: An Innovation In Bread Making Process By Implementing Freezing Treatment To Produce Frozen Dough)ABSTRACT. Bread has spread out over the world becoming one of main staple food for society. The regular bread making process still has some limitations which are freshness, shelf life, and contamination of microbial spoilage in long storage period. Freezing treatment in producing frozen dough is considered as a proper technique to be applied in order to overcome those some drawbacks of common bread making process. There are two types of frozen dough which are unfermented frozen dough and fermented frozen dough. This technique may give effects to the physical and chemical properties of dough, such as yeast activity, starch, water and moisture content, and the formation of ice crystal. In order to inhibit undesirable changes, it needs to put more attention on three major points, which are pre-treatments before freezing, additional ingredients, and controlling the storage condition.

scholarly journals Fruit quality attributes of low chilling requirement ‘Snowchaser’ blueberry cultivated in Brazil

2018 ◽  
Vol 40 (1) ◽  
Author(s):  
Isabela Maria Jimenes ◽  
Simone Rodrigues da Silva ◽  
Jaqueline Visioni Tezotto-Uliana ◽  
Tatiana Cantuarias-Avilés
Keyword(s):  
Antioxidant Activity ◽  
Skin Color ◽  
Chemical Properties ◽  
Storage Period ◽  
Fruit Storage ◽  
Activity Maximum ◽  
Fruit Shelf Life ◽  
Physical And Chemical ◽  
And Chemical Properties

Abstract In Brazil there are still few studies on the post-harvest quality of low-chill blueberry cultivars, which have been recently introduced in the country. ‘Snowchaser’ blueberries were evaluated during a six-day storage period regarding fruit physical and chemical properties, and its antioxidant capacity. During fruit storage there was an increased weight loss and maintenance of some skin color properties such as luminosity (L*) and b*, whereas the values of parameter a* decreased and chroma (C) values increased. The levels of anthocyanins and flavonoids in the pulp increased, as well as the antioxidant activity. Maximum fruit shelf life at room temperature was six days without reduction on the antioxidant activity along the period, which is beneficial to consumers’ health.

scholarly journals Physical, chemical and sesnory properties of flakes (Gari) prepared from refrigerated cassava roots

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 118-132
Author(s):  
S.A. Oyeyinka ◽  
A.A. Adesoye ◽  
J.O. Oladipo ◽  
O.A. Akintayo ◽  
O.J. Adediran ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Chemical Properties ◽  
Storage Condition ◽  
Eating Quality ◽  
Future Studies ◽  
Cassava Root ◽  
Food Applications ◽  
Physical And Chemical ◽  
And Chemical Properties

Cassava is a tropical crop that can be processed into a variety of products including flakes popularly called gari. Gari is a product obtained from cassava root by fermentation, but the root from which the gari is obtained spoils rapidly. Efforts have been made to extend the shelf life of the root through the use of traditional and improved storage techniques, for example storage in boxes, freezing and refrigeration. However, the quality of the products from refrigerated roots, such as gari, has not been reported. In this study, cassava roots were refrigerated for a period of three weeks and the physicochemical properties of gari from the stored roots were determined. With the exception of the carbohydrate content which was very similar (approx. 88%), refrigeration of cassava roots significantly (p < 0.05) affected the physical and chemical properties of the resulting gari. The cyanide content decreased from 2.96 to 1.90 mg/ kg with increase in refrigeration period, while the functional properties including bulk densities and swelling power were only slightly affected. Cassava roots can be refrigerated for a period of two weeks without substantial changes in the eating quality of the resulting gari, if the storage condition is closely monitored. Future studies are required to investigate the physicochemical properties of other valuable products from refrigerated cassava roots to determine their potentials in food and non-food applications. Keyword: Cassava; Functional; Gari; Refrigeration; Pasting; Sensory

scholarly journals Impact of Packaging on Bread Physical and Chemical Properties

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Camelia CIOBAN ◽  
Ersillia ALEXA ◽  
Renata SUMALAN ◽  
Iuliana MERCE
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Mechanical Resistance ◽  
Bakery Products ◽  
Physical And Chemical Properties ◽  
Contamination Degree ◽  
Water Vapors ◽  
Aspergillus Fumigates ◽  
Physical And Chemical ◽  
And Chemical Properties

The present work presents a packaging system that slows down the degrading and ageing processes of bakery products as well as mould appearance. There have been selected three packing methods: the packing in PE folio, PP folio, PP punched folio and the packing in a small bag specially designed to preserve bakery products. The selection has been done function of physical – mechanic and chemical properties of the packaging materials and according to the requirements of a good preservation of the packed product. The PE folio has a good mechanical resistance, a good permeability to gases and a high impermeability to water vapors. The PP folio has a greater contraction, a better transparency and better mechanical properties than the polyethylene. The permeability to water and gas vapors is lower than that of the polyethylene. The complex material based on textile / PE has superior physical and chemical properties and a high impermeability to moisture, gas and flavors. The experimental bread packaging methods prove a tight link among the permeability to water vapors, the duration of the product freshness and the mould appearance. The specially designed small bag made of two cotton lays and one polyethylene lay preserves the freshness of sliced bread, because the bread does not get dry or wet. After a 7-day storage period, the contamination degree with Penicillium frequetans of the sample packed in PP punched folio is of 5%. The contamination degree with Penicillium nigricans and frequetans of the sample packed in PP folio is of 85%. The sample packed in the cotton bag is 10% contaminated with Aspergillus fumigates, and the one packed in polyethylene folio is 20% contaminated with Aspergillus versicolor and Penicillium frequetans.

Statistical criteria of stellar population types

1966 ◽  
Vol 24 ◽  
pp. 101-110
Author(s):  
W. Iwanowska
Keyword(s):  
Stellar Population ◽  
Chemical Properties ◽  
Spectrophotometric Study ◽  
Physical And Chemical Properties ◽  
Population Type ◽  
The Galaxy ◽  
Distribution Parameters ◽  
Physical And Chemical ◽  
Statistical Criteria ◽  
And Chemical Properties

In connection with the spectrophotometric study of population-type characteristics of various kinds of stars, a statistical analysis of kinematical and distribution parameters of the same stars is performed at the Toruń Observatory. This has a twofold purpose: first, to provide a practical guide in selecting stars for observing programmes, second, to contribute to the understanding of relations existing between the physical and chemical properties of stars and their kinematics and distribution in the Galaxy.

Tailoring microstructures of materials through biomimetics

1993 ◽  
Vol 51 ◽  
pp. 500-501
Author(s):  
Mehmet Sarikaya ◽  
Ilhan A. Aksay
Keyword(s):  
Chemical Properties ◽  
Design And Synthesis ◽  
Structure Sensitive ◽  
Macro Scale ◽  
Methods Of Synthesis ◽  
Successive Level ◽  
Engineering Materials ◽  
Physical And Chemical ◽  
And Chemical Properties ◽  
Synthesis Of Materials

Biomimetics involves investigation of structure, function, and methods of synthesis of biological composite materials. The goal is to apply this information to the design and synthesis of materials for engineering applications.Properties of engineering materials are structure sensitive through the whole spectrum of dimensions from nanometer to macro scale. The goal in designing and processing of technological materials, therefore, is to control microstructural evolution at each of these dimensions so as to achieve predictable physical and chemical properties. Control at each successive level of dimension, however, is a major challenge as is the retention of integrity between successive levels. Engineering materials are rarely fabricated to achieve more than a few of the desired properties and the synthesis techniques usually involve high temperature or low pressure conditions that are energy inefficient and environmentally damaging.In contrast to human-made materials, organisms synthesize composites whose intricate structures are more controlled at each scale and hierarchical order.

Response of corn (Zea mays L.) to various organic-based fertilizers in marginal upland of Sta. Rita, Samar

2017 ◽  
pp. 31-43
Author(s):  
Berta Ratilla ◽  
Loreme Cagande ◽  
Othello Capuno
Keyword(s):  
Block Design ◽  
Management Strategies ◽  
Chemical Properties ◽  
Organic Fertilizers ◽  
Growth And Yield ◽  
Physical And Chemical Properties ◽  
Total N ◽  
Randomized Complete Block Design ◽  
Physical And Chemical ◽  
And Chemical Properties

Organic farming is one of the management strategies that improve productivity of marginal uplands. The study aimed to: (1) evaluate effects of various organic-based fertilizers on the growth and yield of corn; (2) determine the appropriate combination for optimum yield; and (3) assess changes on the soil physical and chemical properties. Experiment was laid out in Randomized Complete Block Design, with 3 replications and 7 treatments, namely; T0=(0-0-0); T1=1t ha-1 Evans + 45-30-30kg N, P2O5, K2O ha-1; T2=t ha-1 Wellgrow + 45-30-30kg N, P2O5, K2O ha-1; T3=15t ha-1 chicken dung; T4=10t ha-1 chicken dung + 45-30-30kg N, P2O5, K2O ha-1; T5=15t ha-1 Vermicast; and T6=10t ha-1 Vermicast + 45-30-30kg N, P2O5, K2O ha-1. Application of organic-based fertilizers with or without inorganic fertilizers promoted growth of corn than the control. But due to high infestation of corn silk beetle(Monolepta bifasciata Horns), its grain yield was greatly affected. In the second cropping, except for Evans, any of these fertilizers applied alone or combined with 45-30-30kg N, P2O5, K2O ha-1 appeared appropriate in increasing corn earyield. Soil physical and chemical properties changed with addition of organic fertilizers. While bulk density decreased irrespective of treatments, pH, total N, available P and exchangeable K generally increased more with chicken dung application.

THE IMPORTANCE OF THE RED BOOK OF SOILS FOR MONITORING AND JUSTIFICATION OF CONSERVATION MEASURES

2020 ◽  
Author(s):  
O.S. Bezuglova ◽  
Keyword(s):  
Chemical Properties ◽  
Natural State ◽  
Soil Maps ◽  
Rostov Region ◽  
Conservation Measures ◽  
Background Data ◽  
The Russian Federation ◽  
Physical And Chemical ◽  
And Chemical Properties

Rostov Region belongs to the highly protected natural territories characterized by the continuous plowing. There territories are the only reserves with the soils preserved in their natural state. However, these areas often lack detailed information about the soils quality and composition. Surveying soils on these territories is crucial for determination of their basic physical and chemical properties. The resulted compilation of soil maps could lay a foundation for creating the Red Book of Soils and the formation of a section in the soil-geographical database of the Russian Federation. Subsequently, such information can be used as a background data for the main types of soils in the region. It will be also valuable during monitoring and justification of conservation measures.

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