scholarly journals Effect of Prestorage Thermal Treatments, Vacuum Infused Mycostatic Treatments, and Storage Relative Humidity on the Stability of Chinese Chestnuts

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 644f-644
Author(s):  
Durward Smith ◽  
Joseph D. Norton
Keyword(s):  
Relative Humidity ◽  
Vacuum Treatment ◽  
Test Methods ◽  
Thermal Treatments ◽  
Weight Losses ◽  
Perishable Commodity ◽  
Efficient Processing ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

Chinese chestnuts (Castanea molissima Blume) are a highly perishable commodity which requires artificial storage means and is easily spoiled by fungi. This investigation was designed to develop processes and adapt equipment for more efficient processing and storage of Chinese chestnuts, establish parameters for optimum fresh storage, and to compare the yields and qualities of the chestnuts processed by the test methods. Chinese chestnuts were prepared for fresh storage by vacuum infusing mycostatic solutions and modified starch coatings inside the shells. Vacuum treatment facilitated perfect contact of these solutions with the surfaces of the kernels, and was a more rapid method than atmospheric or pressure soaking methods. Vacuum infused pretreatments limited desiccation, minimized spoilage, reduced storage weight losses, and yielded products with better color and texture than conventional storage. Thermal treatments for surface pasteurization were defined. A storage relative humidity of 87% was found to be optimal.

scholarly journals Morphology, Stability, and Application of Lycopene Microcapsules Produced by Complex Coacervation

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Glaucia A. Rocha-Selmi ◽  
Carmen S. Favaro-Trindade ◽  
Carlos R. F. Grosso
Keyword(s):  
Encapsulation Efficiency ◽  
Gum Arabic ◽  
Average Diameter ◽  
Stability Test ◽  
Free Form ◽  
Complex Coacervation ◽  
The Stability ◽  
Processing And Storage ◽  
High Degree ◽  
And Storage

The interest in lycopene has increased in recent years due to studies that associate it with the reduction in risk of developing cardiovascular diseases and cancer. However, due to its high degree of unsaturation, this carotenoid is inclined to isomerize and oxidize during processing and storage, making it difficult to use in the food industry. Microencapsulation can improve this situation, increasing its stability and making incorporation into food formulations possible. Thus, the aim of this study was to microencapsulate lycopene by complex coacervation using gelatin and gum Arabic as the encapsulating agents. The microcapsules were evaluated based on the encapsulation efficiency and their morphology and then submitted to a stability test and applied in cake making. Most of the systems studied presented spherical microcapsules with defined walls. The encapsulation efficiency values were above 90%, and the average diameter of the capsules ranged from 61 to 144 μm. The stability test showed that microencapsulation offered greater protection to the lycopene as compared to its free form. The application of nonfreeze dried coacervated microcapsules in cake making was satisfactory, but the color transference was low when freezedried coacervated microcapsules were used.

Effect of Processing and Storage on the Stability of Flaxseed Lignan Added to Bakery Products

2006 ◽  
Vol 54 (1) ◽  
pp. 48-53 ◽  
Author(s):  
Helena K. Hyvärinen ◽  
Juha-Matti Pihlava ◽  
Jaakko A. Hiidenhovi ◽  
Veli Hietaniemi ◽  
Hannu J. T. Korhonen ◽  
...  
Keyword(s):  
Bakery Products ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

EFFECT OF PROCESSING AND STORAGE ON THE QUALITY OF GELOSE FROM IRISH MOSS (CHONDRUS CRISPUS)

1948 ◽  
Vol 26f (3) ◽  
pp. 160-167
Author(s):  
D. MacDougall
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
East Coast ◽  
Storage Temperature ◽  
Chondrus Crispus ◽  
Irish Moss ◽  
Optimum Ph ◽  
Processing And Storage ◽  
And Storage

Irish moss (Chondrus crispus) from Canada's east coast was used to study possible improvements in the production and storage of gelose. The optimum pH for the extraction of gelose from Irish moss was between 6 and 7. Fine leaf particles, which prevent rapid filtration, were readily removed by supercentrifuging. Comparison of drum drying and drying from the frozen state showed that the former caused a marked lowering of viscosity but had little effect on suspending power or jelly strength. The logarithm of the viscosity determined by means of a MacMichael viscosimeter was related directly to the concentration; therefore, viscosity measurements can be corrected for the moisture content of the samples. The effect of storage temperature on deterioration was greater than the effect of relative humidity. Samples stored at 0° and 40° F. for 12 weeks showed no significant changes in viscosity or suspending power, whereas those stored at 80° and 120° F. deteriorated very rapidly. Material was vacuum ice-dried to 2% moisture without damage but the quality decreased when the extracts were stored at high temperatures.

Procedure To Evaluate the Stability during Processing and Storage of a Medicated Premix and Medicated Farm Feed:  Erythromycin Thiocyanate

2001 ◽  
Vol 49 (8) ◽  
pp. 3709-3712 ◽  
Author(s):  
Jaime A. Bernabéu ◽  
María A. Camacho ◽  
María E. Gil-Alegre ◽  
Ana I. Torres-Suárez
Keyword(s):  
The Stability ◽  
Processing And Storage ◽  
And Storage

THE CARBON DIOXIDE CONTENT OF MILK DURING HANDLING, PROCESSING AND STORAGE AND ITS EFFECT UPON THE FREEZING POINT1

1964 ◽  
Vol 27 (2) ◽  
pp. 38-41 ◽  
Author(s):  
A. C. Smith
Keyword(s):  
Freezing Point ◽  
Vacuum Treatment ◽  
Milk Samples ◽  
Bulk Tank ◽  
Sufficient Magnitude ◽  
Processing And Storage ◽  
Reduction Of Co2 ◽  
And Storage ◽  
Plant Storage ◽  
Made In

Summary Milk samples obtained from a bulk tank at the conclusion of each of four milking periods, subsequently from a plant storage tank, and after processing and storage for 0, 2, and 4 days were analyzed for CO2 content and freezing point. Changes in CO2 content which occurred during storage of raw or pasteurized milk, handling or pasteurization were not of sufficient magnitude to alter significantly the freezing point. Therefore, the use of the freezing point as a means of detecting adulteration of milk with water should not be complicated by normal handling, processing and storage of milk. The significant reduction of CO2 which occurred during vacuum treatment of milk resulted in a rise in its freezing point. Allowances for this change should be made in adulteration determinations.

Analysis Engine Based on Cloud Computing

2014 ◽  
Vol 602-605 ◽  
pp. 3478-3480
Author(s):  
Shan Hong Zhu ◽  
Wei Liu
Keyword(s):  
Cloud Computing ◽  
Behavior Analysis ◽  
Real Time ◽  
User Behavior ◽  
User Behavior Analysis ◽  
Efficient Processing ◽  
Processing And Storage ◽  
Mining Model ◽  
Analysis Engine ◽  
And Storage

In this paper come up with the idea of user behavior analysis engine, the combination of the static analysis of user behavior and real-time monitoring, real-time acquisition of Web log and user to access the context information of the page, apply to the improved data mining model analysis, which based on cloud computing technology, meanwhile efficient processing and storage, cloud database test showed that, the system can significantly improve the effect and efficiency of user behavior analysis.

scholarly journals MOISTURE AND ACIDITY AS INDICATORS OF THE QUALITY OF HONEY ORIGINATING FROM VOJVODINA REGION

2015 ◽  
Vol 7 (2) ◽  
pp. 99-109 ◽  
Author(s):  
Nadežda Prica ◽  
Milica Živkov Baloš ◽  
Sandra Jakšić ◽  
Željko Mihaljev ◽  
Brankica Kartalović ◽  
...  
Keyword(s):  
Moisture Content ◽  
Storage Conditions ◽  
Physicochemical Analysis ◽  
Yeast Fermentation ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage ◽  
Alcohol Formation ◽  
Positive Quality

The color, aroma and fl avor are major sensory characteristics of honey, which are mainly determined by the botanical origin of honey as well as by processing and storage conditions. Increased moisture content above the maximum permitted level could result in honey spoilage, which aff ects its sensory properties. The higher water-in-honey content, the greater possibility of yeast fermentation and thus the change of the fl avor and color ofhoney. Fermentation process results in alcohol formation and, in the presence of oxygen, the alcohol will break down to acetic acid and water, which causes honey to have sour taste. Thus, moisture content of honey is a critical parameter for its quality as it aff ects the stability of honey and its resistance to microbial spoilage during storage. Physicochemical analysis of moisture content and acidity of honey play an important role in determining the overall characteristic of honey and final assessment of its quality. In this study, the investigation of aforementioned parameters resulted in positive quality assessment for 48 of 50 examined honey samples produced in 2013 in the territory of Vojvodina.

scholarly journals Evaluation of the stability of Bacillus coagulans MTCC 5856 during processing and storage of functional foods

2016 ◽  
Vol 51 (4) ◽  
pp. 894-901 ◽  
Author(s):  
Muhammed Majeed ◽  
Shaheen Majeed ◽  
Kalyanam Nagabhushanam ◽  
Sankaran Natarajan ◽  
Arumugam Sivakumar ◽  
...  
Keyword(s):  
Functional Foods ◽  
Bacillus Coagulans ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

scholarly journals Role of Relative Humidity in Processing and Storage of Seeds and Assessment of Variability in Storage Behaviour inBrassicaspp. andEruca sativa

2013 ◽  
Vol 2013 ◽  
pp. 1-9 ◽  
Author(s):  
A. Suma ◽  
Kalyani Sreenivasan ◽  
A. K. Singh ◽  
J. Radhamani
Keyword(s):  
Relative Humidity ◽  
Seed Viability ◽  
Seed Storage ◽  
Eruca Sativa ◽  
Seed Moisture Content ◽  
Seedling Vigour ◽  
Seed Moisture ◽  
Processing And Storage ◽  
And Storage

The role of relative humidity (RH) while processing and storing seeds ofBrassicaspp. andEruca sativawas investigated by creating different levels of relative humidity, namely, 75%, 50%, 32%, and 11% using different saturated salt solutions and 1% RH using concentrated sulphuric acid. The variability in seed storage behaviour of different species ofBrassicawas also evaluated. The samples were stored at40±2°Cin sealed containers and various physiological parameters were assessed at different intervals up to three months. The seed viability and seedling vigour parameters were considerably reduced in all accessions at high relative humidity irrespective of the species. Storage at intermediate relative humidities caused minimal decline in viability. All the accessions performed better at relative humidity level of 32% maintaining seed moisture content of 3%. On analyzing the variability in storage behaviour,B. rapaandB. junceawere better performers thanB. napusandEruca sativa.

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