scholarly journals Shelf life estimation of preconditioned brown or unpolished rice (Oryza sativa) and its effect in microwave puffing

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Ajay Kumar Swarnakar
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Salt Content ◽  
Brown Rice ◽  
Moisture Sorption ◽  
Quality Characteristic ◽  
Life Estimation ◽  
Puffed Rice ◽  
Optimized Conditions ◽  
Sorption Characteristics

Microwave puffing of prepacked preconditioned brown rice can provides a hygienic, fresh and nutritious puffed rice as compared to conventional puffed rice. Pre-puffing conditioning (salt infusion) makes brown rice more hygroscopic therefore long storage of preconditioned brown rice reduces the puffing quality. This study was conducted to estimate the shelf life of prepacked conditioned brown rice in wrapped paper envelope with low density polythene for its microwave puffing. Preconditioning of brown rice was carried out at optimized conditions i.e., parboiling pressure (303 kPa) and time (14 min), preconditioning temperature (76.7 °C), salt content (3.5% (w/w), and pre-puffing moisture content (11.6 % (wb)). These packets were stored at 38±2 °C temperature and 90% relative humidity. Moisture sorption characteristics can be well described by Henderson model. Shelf life of preconditioned brown rice was estimated 36 days by its puffing quality characteristic and found that moisture content of preconditioned brown rice reaches 15.27% (wb).

scholarly journals CRUDE CATHEPSIN ACTIVITY AND QUALITY CHARACTERISTIC OF SMOKED CATFISH [Pangasius pangasius (Hamilton, 1882)] PROCESSED BY DIFFERENT SMOKING TEMPERATURE

2016 ◽  
Vol 78 (4-2) ◽  
Author(s):  
Fronthea Swastawati ◽  
Ahmad Ni’matullah Al Baarri ◽  
Tri Winarni Agustini ◽  
Eko Nurcahya Dewi ◽  
Ima Wijayanti ◽  
...  
Keyword(s):  
Moisture Content ◽  
Ph Value ◽  
Protein Solubility ◽  
Salt Content ◽  
Quality Characteristic ◽  
Cathepsin Activity ◽  
Textural Changes

The aim of this research was to investigate the effect of smoking temperature towards crude cathepsin activity and quality characteristic of smoked catfish [Pangasius pangasius (Hamilton, 1882)]. Different smoking temperature had  significant  effect (p < 0.05) on crude cathepsin activity, texture, pH, moisture content, salt content and protein solubility. The significant decreasing (30.13 %) of crude cathepsin activity was at P3 (80 °C) from P1 (40 °C to 50 °C). Many factors were correlated to the textural changes of smoked catfish such as changes of crude cathepsin activity, reduction of protein solubility and pH value. 

Moisture Sorption Characteristics of Dakuwa (Nigerian Cereal/Groundnut Snack)

2013 ◽  
Vol 9 (4) ◽  
pp. 499-504 ◽  
Author(s):  
Ocheme Boniface Ocheme ◽  
Chukwuma Charles Ariahu ◽  
Emmanuel Kongo Ingbian
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Goodness Of Fit ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Sorption Data ◽  
Moisture Contents ◽  
Monolayer Moisture ◽  
Increasing Temperature ◽  
Sorption Characteristics

AbstractThe moisture sorption characteristics of dakuwa at 10, 20, 30 and 400°C were studied. The experimental sorption data obtained were applied to BET, GAB, Oswin and Henderson equations to test fitness of the equations to moisture sorption of dakuwa. The sorption isotherms of dakuwa were type III isotherms (J shaped), and the equilibrium moisture content increased with increasing water activity but decreased with increasing temperature. The BET and GAB monolayer moisture contents all decreased with increasing temperature. For adsorption, the BET monolayer was higher (3.163–4.158 g/100 g solid) than that of GAB (2.931–3.728 g/100 g solid), but for desorption, the GAB monolayer (4.792–7.741 g/100 g solid) was higher than that of BET (3.962–4.480 g/100 g solid). Evaluation of goodness of fit of models revealed that moisture sorption of dakuwa was best modelled by GAB equation.

scholarly journals Shelf Life Prediction of Chocomix Instant Chocolate Beverage Powder Using Accelerated Shelf Life Testing (ASLT) based on Critical Moisture Content Approach

REAKTOR ◽  
2018 ◽  
Vol 18 (2) ◽  
pp. 63 ◽  
Author(s):  
Rifa Nurhayati ◽  
Rosi Pratiwi ◽  
Baskara Katri Anandito ◽  
Ervika Rahayu Novita ◽  
Mukhammad Angwar
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Value Added ◽  
Life Testing ◽  
Critical Moisture Content ◽  
Moisture Sorption Isotherm ◽  
Cocoa Products ◽  
Critical Moisture

Chocomix chocolate beverage powder is one of the increased value-added cocoa products by Griya Cokelat Nglanggeran. The aimed of this study to estimate the shelf life using Accelerated Shelf Life Testing (ASLT) based on critical moisture content. Results showed that critical moisture content of Chocomix was 4.01 % (db). Moisture sorption isotherm (MSI) curve of Chocomix at 28oC was type II isothermic sigmoidal with 2 curves at the ranged of water activity between 0.24 and 0.68; and the equation was  y = 86.584X3 – 91.893X2 + 28.818X – 0.470. The calculation showed that estimated shelf life of Chocomix stored in 51.89 µm thick package at 28oC was 16.4 months.Keywords: chocolate powder, critical moisture content, moisture sorption isotherm, shelf life

scholarly journals Quality Attributes and Shelf-Life Estimation of Cassava Flour Incorporated Bakery Product (Biscuit)

2021 ◽  
Vol 5 (01) ◽  
pp. 45-51
Author(s):  
Sabin Bahadur Khatri ◽  
Dev Raj Acharya
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Wheat Flour ◽  
Acid Value ◽  
High Density ◽  
Crude Fiber ◽  
Total Carbohydrate ◽  
Cassava Flour ◽  
Life Estimation ◽  
Shelf Life Estimation

Cassava (Manihotesculentacrantz) is not true cereals are largely grown all over the world. They are very important due to their excellent nutritional contents especially protein, crude fiber, and carbohydrates. Biscuits were prepared by mixing cassava and wheat flour. Six treatments were prepared by adding 10%, 20%, 30%, 40%, and 50% cassava flour with wheat flour (Sample B, C, D, E, and F respectively) along with controlled treatment of 100% wheat flour (A). The proximate composition of flours was analyzed and prepared biscuits were subjected to sensory evaluation and shelf-life estimation. The obtained data was analyzed statistically by Genstat Discovery Edition 3 (DE3), for Analysis of Variance (ANOVA) at a 5% level of significance. Statistical analysis showed that sensory parameters and overall acceptability of 80 parts wheat and 20 parts cassava flour incorporated biscuit was significantly superior to all biscuits formulations. The proximate results of the best product showed that moisture content, crude fat, crude protein, crude fiber, total ash content, and total carbohydrate were found 3.44±0.25%, 13.80±0.33%, 8.13±0.13%, 1.29±0.19%, 2.41±0.06%, and 70.99±0.50 (g/100g) respectively. The shelf life of the best product was estimated by analyzing acid value and moisture content of the product by using three different packaging materials biaxially polypropylene (BOPP), high-density polypropylene (HDPE), and polypropylene (PP) respectively. The shelf life of the best product (80-20) wheat and cassava flours was found to be satisfactory for 8 weeks. The projected shelf life was found high in polypropylene (PP) and high-density polypropylene (HDPE) for 13.5 and 17.81 weeks for acid value and moisture content respectively.

scholarly journals Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour

2019 ◽  
Vol 34 (1) ◽  
pp. 101
Author(s):  
Lukita Purnamayati ◽  
Raden Baskara Katri Anandito ◽  
Siswanti Siswanti ◽  
Edhi Nurhartadi
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Shelf Life ◽  
Nutrient Content ◽  
Sensory Properties ◽  
Soy Flour ◽  
Life Test ◽  
Test Food ◽  
Life Estimation ◽  
Shelf Life Estimation

<p>Emergency food is needed when a disaster occurs. Emergency conditions encourage the provision of food that is ready to eat with sensory properties that can be accepted by the community, has sufficient nutrient content to meet the body's caloric needs and is resistant during storage. This study aims to obtain the  best formulas of the food bar based on the parameters observed, namely sensory, chemical, total caloric, and a<sub>w</sub> as well as its shelf life estimation with the Accelerated Shelf Life Test. Food bar was made from white millet flour and fish koya that was made from snakehead fish and soy flour. Intermediate moisture food (IMF) applied in this study with the initial formulation was determined using mass equilibrium. The effectiveness test was used to determine the best formula based on all observed parameters. The results showed that the best food bar formula was formula F2, which has a chemical composition consisting of moisture content (20,99±0,21%); ash (3,45±0,35%); fat (18,10±0,13%); protein (12,24±0,28%); and carbohydrates (45,22±0.32%), a<sub>w</sub> (0,76±0,01); and total calories (per 50 g) was 232,04±1,96 kcal. The shelf life of food bar F2 was 19 days. Based on the results obtained, the total calories produced from the best formula have not met emergency food calorie standards.</p>

scholarly journals (211) Moisture Sorption Characteristics of Seeds of Five Ornamental Species

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1071A-1071
Author(s):  
Roel Rabara ◽  
Miller McDonald ◽  
David Tay ◽  
Yael Vodovotz
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Gravimetric Method ◽  
Moisture Sorption ◽  
Total Lipid Content ◽  
Tagetes Patula ◽  
Moisture Sorption Isotherm ◽  
Different Temperatures ◽  
Ornamental Species ◽  
Sorption Characteristics

The moisture sorption characteristics of French marigold `Boy Golden' (Tagetes patula), upland aster (Aster ptarmicoides), Texas bluebonnet (Lupinus texenensis), impatiens `Infinity' (Impatiens wallerana), and scarlet sage `Scarlet Pimpernel' (Salvia splendens) was determined by allowing the seeds to equilibrate at different temperatures and relative humidities. The moisture sorption isotherm of the five ornamental species was determined at four different temperatures; i.e., 5, 15, 25, and 35 °C using seven different salt solutions (sodium hydroxide, lithium chloride, magnesium chloride, potassium carbonate, sodium bromide, sodium chloride, and potassium nitrate) having relative humidity ranging from 7% to 96%. The moisture content of the seeds after equilibrium was measured using the gravimetric method. Equilibrium moisture content at 5 °C ranged between 6.2% to 31.5%, 6.2% to 32%, 5.7% to 29.7%, and 6.8% to 16.1% for marigold, upland aster, scarlet sage, and Texas bluebonnet, respectively. At the highest temperature; i.e., 35 °C, the equilibrium moisture content observed ranged between 6.1% to 18.1%, 6% to 21.1%, 6.2% to 20.3%, and 9.1% to 15.6% for marigold, upland aster, scarlet sage and Texas bluebonnet, respectively. The rate of desorption was also determined in the imbibed seeds by drying the seeds in dry cabinet, with water loss recorded by a portable computer inside the cabinet. Total lipid content was also measured to correlate with the water content of the seed.

scholarly journals Models of Moisture Sorption Isotherm and The Estimation of Red Ginger Powder Shelf Life in Various Packaging Materials

2020 ◽  
Vol 8 (1) ◽  
pp. 23-28
Author(s):  
Riska Juliana ◽  
Rokhani Hasbullah ◽  
Sutrisno Suro Mardjan
Keyword(s):  
Particle Size ◽  
Moisture Content ◽  
Shelf Life ◽  
Sorption Isotherm ◽  
Gravimetric Method ◽  
Moisture Sorption ◽  
Packaging Materials ◽  
Moisture Sorption Isotherm ◽  
Ginger Powder ◽  
Red Ginger

Abstract In the processing, the red ginger powder was dried at 50°C. Red ginger powder is hygroscopic, so it is easy to absorb moisture. This research aims to determine (i) the isothermic absorption curve model in red ginger powder with different fineness modulus and (ii) the expiration date using the critical moisture content method in various types of packaging materials. Moisture sorption isotherm of red ginger powder was determined by the static gravimetric method at 300C. The relationship equilibrium moisture content between relative humidity (RH) is described by the Hasley, Chen-Clayton, Henderson, Caurie, and Oswin Models. The Estimated shelf life is determined using the ASLT (accelerated shelf-life testing) method and calculated using the Labuza model with a critical water content approach. The results obtained that moisture sorption isotherm red ginger powder has sigmoid shape a type II. Henderson is the model that illustrates the accuracy of the ISA curve of red ginger powder of 60 mesh particle size while the Chen-Clayton Model illustrates the accuracy of the ISA curve of red ginger powder of particle size of 80 mesh. The shelf life of red ginger powder is 60 mesh particle size and using HDPE, PP, and aluminum foil packaging which is stored at 75% RH and 300C temperature is 118.85 days, 467.63, and 609.26 days, respectively. The shelf life of red ginger powder 80 particle size is 148.17 days, 582.98 days and 759.54 days.  

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

scholarly journals Possibilities of Decreasing Hygroscopicity of Resonance Wood Used in Piano Soundboards Using Thermal Treatment

2021 ◽  
Vol 11 (2) ◽  
pp. 475
Author(s):  
Petr Zatloukal ◽  
Pavlína Suchomelová ◽  
Jakub Dömény ◽  
Tadeáš Doskočil ◽  
Ginevra Manzo ◽  
...  
Keyword(s):  
Moisture Content ◽  
Conversion Efficiency ◽  
Dynamic Modulus ◽  
Moisture Sorption ◽  
Acoustical Properties ◽  
Longitudinal Dynamic ◽  
Moisture Content Level ◽  
Longitudinal Sound Velocity ◽  
Tan Δ ◽  
Resonance Wood

This article presents the possibilities of decreasing moisture sorption properties via thermal modification of Norway spruce wood in musical instruments. The 202 resonance wood specimens that were used to produce piano soundboards have been conditioned and divided into three density groups. The first specimen group had natural untreated properties, the second was thermally treated at 180 °C, and the third group was treated at 200 °C. All specimens were isothermally conditioned at 20 °C with relative humidity values of 40, 60, and 80%. The equilibrium moisture content (EMC), swelling, and acoustical properties, such as the longitudinal dynamic modulus (E’L), bending dynamic modulus (Eb), damping coefficient (tan δ), acoustic conversion efficiency (ACEL), and relative acoustic conversion efficiency (RACEL) were evaluated on every moisture content level. Treatment at 180 °C caused the EMC to decrease by 36% and the volume swelling to decrease by 9.9%. Treatment at 200 °C decreased the EMC by 42% and the swelling by 39.6%. The 180 °C treatment decreased the value of the longitudinal sound velocity by 1.6%, whereas the treatment at 200 °C increased the velocity by 2.1%. The acoustical properties EL′, Eb, ACEL, and RACEL were lower due to the higher moisture content of the samples, and only the tanδ increased. Although both treatments significantly affected the swelling and EMC, the treatment at 180 °C did not significantly affect the acoustical properties.

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