Effects of Packaging and Storage on Keeping Quality of Bleached lac

2017 ◽  
Vol 4 (04) ◽  
Author(s):  
S. K. PANDEY ◽  
N. PRASAD ◽  
S. C. SHARMA ◽  
S. SRIVASTAVA
Keyword(s):  
Moisture Content ◽  
Acid Value ◽  
Storage Condition ◽  
Packaging Material ◽  
Packaging Materials ◽  
Open Storage ◽  
Keeping Quality ◽  
Poly Ethylene ◽  
And Storage

A study on the effect of different packaging materials and storage conditions was carried out on keeping quality of freshly prepared bleached lac packaged in five different types of packaging materials: Low Density Poly Ethylene (LDPE ), High Density Poly Ethylene (HDPE), Poly Propylene (PP), Metalized Polypropylene film (METPP) and five layer craft Paper Bag (PG). The samples were stored in both ambient and refrigerated conditions (14-160C) and quality parameters were evaluated at quarterly interval after 3, 6, 9 and 12 months of storage followed by comparison with samples stored in open condition. For storage under ambient condition in room, the flow value (fluidity), life (heat polymerization time) and acid value (AV) of the packaging material was highest for metalized film bag i.e.10mm, 5 min. and 70.69 respectively and impurity content was least (2%) after 3 months of storage due to high amount of moisture (4.12% db) retained in the sample. These parameters were lower in other packaging materials due to lower moisture content (1.38-2.40% db) with the lowest value (1.01% db) in open storage condition. For storage under the refrigerated condition, these parameters were higher compared to ambient storage for all packaging material. Flow value, life and acid value of samples in the metalized bag were highest; 35mm, 10 min. and 74.36 after 3 months of storage. However, these parameters were lower in others packaging materials due lower moisture content (1.50-2.61% db) with lowest value (1.23% db) in open storage condition. The flow and life of samples packaged in metalized film bag were highest i.e. 25mm and 5 minutes respectively after six months of storage as compared to when packaged in others. During the study it was observed that keeping quality of bleached lac samples was better in metalized film bag (82.5µ) compared to other packaging materials for both ambient and refrigerated storage condition.

Influence of packaging material and storage condition on the sensory quality of broccoli

2004 ◽  
Vol 15 (4) ◽  
pp. 301-310 ◽  
Author(s):  
Annelie Jacobsson ◽  
Tim Nielsen ◽  
Ingegerd Sjöholm ◽  
Karin Wendin
Keyword(s):  
Sensory Quality ◽  
Storage Condition ◽  
Packaging Material ◽  
And Storage

scholarly journals The Optimum Storage Conditions on the Quality of the Stingless bee Honey

2021 ◽  
Vol 2049 (1) ◽  
pp. 012003
Author(s):  
Imron Meechai ◽  
Isma-ae Chelong ◽  
Romlee Chedoloh
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Sugar Content ◽  
Storage Condition ◽  
Storage Conditions ◽  
Stingless Bee ◽  
Significant Difference ◽  
Storage Times ◽  
And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

scholarly journals Impact of packaging material and storage condition on retention of provitamin A carotenoids and xanthophylls in yellow-seeded maize flour

2018 ◽  
Vol 8 (10) ◽  
pp. 462 ◽  
Author(s):  
Wasiu Awoyale ◽  
Emmanuel Alamu ◽  
Emmanuel Irondi ◽  
Busie Maziya-Dixon ◽  
Abebe Menkir
Keyword(s):  
Vitamin A ◽  
Vitamin A Deficiency ◽  
Aluminum Foil ◽  
Storage Condition ◽  
Storage Conditions ◽  
Packaging Material ◽  
Packaging Materials ◽  
Maize Flour ◽  
The Right ◽  
And Storage

Background: Pro-vitamin A carotenoid (pVAC) rich foods are those foods that contain substance which can be converted within the human body into retinol. These foods also contribute to the reduction of vitamin A deficiency diseases. Yellow-seeded maize flour is a pVAC rich food. Identifying the right packaging materials and storage conditions that retain pVAC in this food is essential for their health benefits. Traditionally, maize flour is stored with different packaging materials to increase its shelf life. For example, previous studies have shown how during storage in different food matrices, carotenoids, including maize grains, are highly susceptible to degradation by temperature, light, and oxygen. Therefore, in this study we investigated the effect of storage packaging materials (polypropylene woven sacks-PWS, high-density polyethylene bags-HDPE, and polyvinyl plastic containers-PPC) and storage condition (temperature and relative humidity) on retaining pVAC in yellow-seed maize flour.Methods: The yellow-seeded maize grains were collected and ground into flour. The maize flour was divided into portions (200 g). Each portion was packed and sealed in PWS, HDPE, and PPC. The control samples (12 pieces) were stored on top of the storage box. The packed samples were stored in both the upper (12 samples) and lower (12 samples) compartment of a storage wooden box. The interior of the upper part was lightened with aluminum foil and fitted with fluorescent tube to increase the light intensity. The lower compartment was darkened with gloss black painting. The flour samples were stored for 28 days. Samples were collected for pVAC and xanthophylls analyses at 7 day intervals using standard methods.Results: The results demonstrated how packaging in PPC and storing in a dark compartment resulted in the highest total pVAC (92.39%) and total xanthophylls (89.44%) retention and retinol equivalent (RE) (0.40 µg/g). In contrast, packaging in HDPE and storing in lighted compartment resulted in the lowest pVAC (44.92%) and total xanthophylls (46.76%) retention and RE (0.19 µg/g).Conclusions: Packaging yellow-seeded maize flour in PPC and storing in the dark may be recommended for maximum retention of carotenoids in yellow-seeded maize flour since, as the packaging material and storage condition resulted in the highest pVAC retention and retinol equivalent.Keywords: Yellow-seeded maize; Carotenoids; Packaging materials; Storage conditions; Retinol equivalent

Effect of Different Storage Conditions on Soybean Oil Acid Value

2014 ◽  
Vol 962-965 ◽  
pp. 1235-1238
Author(s):  
Mei Mei Hao ◽  
Xi Hong Li ◽  
Hai Dong Liu ◽  
Wei Qiao Yang ◽  
Chong Xiao Shao ◽  
...  
Keyword(s):  
Moisture Content ◽  
Soybean Oil ◽  
Acid Value ◽  
Storage Condition ◽  
Storage Conditions

Under the condition of nine kinds of storage, In this thesis, through the determination of acid value of soybean oil, to search for the best storage condition, used to prevent the soybean oil acid value rise, through the analysis of the acid value data, We find the best storage condition, is 0°C, 6% moisture content, and PVC plastic wrap packaging.

Synthesis of thermally protective PET–PEG multiblock copolymers as food packaging materials

2021 ◽  
pp. 096739112110456
Author(s):  
Tuğba Güngör Ertuğral ◽  
Cemil Alkan
Keyword(s):  
Ethylene Glycol ◽  
Phase Change ◽  
Food Packaging ◽  
Phase Change Materials ◽  
Thermal Protection ◽  
Packaging Materials ◽  
Multiblock Copolymers ◽  
Food Packaging Materials ◽  
Poly Ethylene

One of the storage conditions affecting quality of food stuffs due to short shelf life is temperature. Thermal insulation can be achieved by adding phase change materials (PCMs) to packaging materials. PCMs store and release latent heat of phase change during melting and crystallization operations, respectively. Thus, they can provide thermal protection for packaged foods. The aim of this study is to prepare new food packaging materials poly (ethylene terephthalate)–poly (ethylene glycol) (PET–PEG) multiblock copolymers as solid–solid phase change materials (SSPCM) as potential food packaging materials with thermal energy storage (TES) property. Polyesterification was carried out with PEG at different average molecular weights (1000, 4000 and 10,000 g/mol), ethylene glycol (EG) and terephthaloyl chloride (TPC). Synthesized PET–PEG multiblock copolymers were characterized using Fourier transform infrared (FT-IR) spectroscopy and differential scanning calorimetry (DSC) methods. The crystal structures of PET–PEG multiblock copolymers were characterized by polarized optical microscopy (POM) and their surface properties were determined by performing contact angle tests. TES capacity of the PET–PEG multiblock copolymers was found in range of 26.1–150.5 J/g. Consequently, this study demonstrates the potential of PET–PEG multiblock copolymers suitable for effective thermal preservation in packaging material applications to maintain the quality of packaged food stuffs.

scholarly journals Market Survey and Analysis of Packaging Information Provided by Different Pharmaceutical Companies of Bangladesh

2012 ◽  
Vol 15 (2) ◽  
pp. 165-169
Author(s):  
Shibtosh Sarker ◽  
Arindom Pal ◽  
Jesmin Sultana
Keyword(s):  
Pharmaceutical Journal ◽  
Pharmaceutical Products ◽  
Packaging Material ◽  
Pharmaceutical Companies ◽  
Packaging Materials ◽  
Clinical Parameters ◽  
Dhaka City ◽  
Market Survey

The purpose of the present study was to investigate whether or not the pharmaceutical companies of Bangladesh are providing all the necessary information and instructions in the packaging materials of pharmaceutical products which are available in Bangladesh. With this aim, the sample of secondary packaging material (cartons, labels, inserts or direction slips) of a total 150 products (from 50 generics) marketed by 15 pharmaceutical companies have been selected and were collected from different medical stores of Dhaka city. The packaging materials of the collected samples were then evaluated based on various regulatory and clinical parameters. It was found that some of the packaging materials of these selected pharmaceutical products lack several  important information in terms of clinical and regulatory parameters which limits the quality of these packaging materials. DOI: http://dx.doi.org/10.3329/bpj.v15i2.12585 Bangladesh Pharmaceutical Journal 15(2): 165-169, 2012

scholarly journals Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

2021 ◽  
Vol 38 (1) ◽  
pp. 144-157
Author(s):  
Thaísa De Oliveira Silveira ◽  
Madelon Rodrigues Braz ◽  
Gilmara Pires de Moura Palermo ◽  
Tiago Böer Breier
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Storage Period ◽  
Seed Storage ◽  
Dry Weight ◽  
Native Forest ◽  
Alternative Source ◽  
Physiological Quality ◽  
And Storage

Seeds of native forest species for food and seedling production have a growing demand that impacts the need for studies involving seed storage in order to maintain good levels of germination quality. Thus, scientific analyzes that explore the physiological potential of the seeds of these species are necessary, especially for the pink pepper (Schinus terebinthifolia Raddi.), a species used as an alternative source of income for traditional communities and which has been arousing interest due to the consumption of its fruits as a condiment in the national and international market. This work aimed to assess the physiological quality of pink pepper seeds according to the storage period and seed size. The seeds came from a rural settlement, a pioneer in the extraction of pink pepper, in the state of Rio de Janeiro, Brazil. The seeds were evaluated for moisture content, germination, first count, length and dry weight of the germinated seedlings, during the period of time that they remained stored and the size of the seeds. The results allowed to conclude that: i) the germinative percentage of the stored pink pepper seeds decreased over the months; ii) the moisture content of the seeds decreased over the months evaluated iii) the different sizes of seeds did not show differences in germination and storage time and iv) values of length and dry weight of the seedlings did not differ according to the period of storage.

Influence of packaging materials, oxygen and storage temperature on quality of germinated parboiled rice

LWT ◽  
2020 ◽  
Vol 121 ◽  
pp. 108926 ◽  
Author(s):  
Supaporn Klaykruayat ◽  
Busarakorn Mahayothee ◽  
Pramote Khuwijitjaru ◽  
Marcus Nagle ◽  
Joachim Müller
Keyword(s):  
Storage Temperature ◽  
Packaging Materials ◽  
Parboiled Rice ◽  
And Storage
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