scholarly journals Kondisi Penyimpanan Kacang Tanah dan Potensi Cemaran Aspergillus flavus pada Pedagang Pengecer Pasar Tradisional di Wilayah Jakarta

2018 ◽  
Vol 38 (1) ◽  
pp. 45
Author(s):  
Widya Eka Prayitno ◽  
Harsi Dewantari Kusumaningrum ◽  
Hanifah Nuryani Lioe
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Aspergillus Flavus ◽  
Storage Condition ◽  
Storage Conditions ◽  
Peanut Kernel ◽  
Storage Container ◽  
Codex Alimentarius ◽  
Factors Affecting ◽  
Codex Alimentarius Commission

Factors affecting contamination on peanut kernel marketed in Jakarta has not been investigated yet. The purpose of the research was to investigate and evaluate the storage condition and the behavior of retailers on the way of peanuts storage and also to investigate the presence of Aspergillus flavus infection in the peanuts. The research was conducted at traditional market with 15 peanut retailers as respondents (n=15). The research stages included survey at retailer area including interview, observation, temperature and relative humidity measurements as well as peanuts analysis including moisture content, defective seeds and presence of A. flavus. The results of research revealed that the average temperature of peanut storage area at retail stalls range from 29.6 to 31.2 °C which is not in accordance with the Codex Alimentarius Commission (CAC) recommendation, while the average of storage room RH ranged between 53.6–73.1% and moisture content of peanuts of 6.23–7.86% were mostly in accordance to CAC recommendation. The percentage of damage, shrivelled and splitted seeds ranged between 3.9–19.1%, 5.4–32.3% and 0.2–8.8%, respectively. The range of mean of total molds and A. flavus were 2.5–5.6 log cfu/g and 1.3–4.0 log cfu/g, respectively. Total molds had a strong correlation to damage kernels (r = 0.74), and had a moderate correlation to the temperature (r = 0.41), moisture content (r = 0.42) and behavior of retailers, especially in cleaning the ceiling (r = 0.44) and placing the storage container (r = 0.44). The presence of A. flavus had a slight correlation to relative humidity on storage (r = 0.26), and had no significant correlation to peanuts damage and all storage conditions. ABSTRAKFaktor-faktor yang mempengaruhi cemaran aflatoksin pada biji kacang tanah atau ose di wilayah Jakarta belum pernah dilaporkan. Penelitian ini dilakukan di pasar tradisional dengan 15 pedagang pengecer kacang tanah sebagai responden (n=15). Tujuan penelitian adalah mengidentifikasi dan mengevaluasi kondisi penyimpanan dan perilaku pengecer dalam menyimpan kacang tanah serta mengidentifikasi potensi cemaran Aspergillus flavus pada kacang tanah. Tahap penelitian meliputi survei di area pengecer (wawancara, pengamatan langsung dan pengukuran suhu serta kelembaban relatif (RH) di area penyimpanan) serta analisis kacang tanah (kadar air, biji cacat, dan keberadaan A. flavus). Hasil studi menunjukkan rata-rata kisaran suhu area penyimpanan kacang tanah di kios pengecer berkisar antara 29,6–31,2 °C. Hal ini tidak sesuai dengan rekomendasi Codex Alimentarius Commission (CAC), meskipun sebagian besar rata-rata kisaran RH area penyimpanan berkisar antara 53,6–73,1% dan kadar air kacang tanah sebesar 6,23–7,86% yang sesuai dengan rekomendasi CAC. Rata-rata biji rusak, biji keriput dan biji belah ditemukan pada kisaran, berturut-turut, 3,9-19,1%, 5,4–32,3% dan 0,2–8,8%. Rata-rata total kapang dan A. flavus pada sampel kacang tanah, masing-masing, ditemukan berkisar antara 2,5–5,6 log cfu/g dan 1,3–4,0 log cfu/g. Total kapang pada sampel kacang tanah memiliki korelasi positif yang kuat dengan biji rusak (r = 0,74), dan berkorelasi positif pada tingkat sedang dengan suhu (r = 0,41), kadar air (r = 0,42) dan perilaku pengecer dalam pembersihan langit-langit kios (r = 0,44) serta penempatan wadah simpan kacang tanah (r = 0,44). Studi ini menunjukkan bahwa keberadaan A. flavus pada sampel kacang tanah berkorelasi positif lemah dengan kelembaban relatif di area penyimpanan (r = 0,26) dan tidak memiliki korelasi secara signifikan dengan biji rusak maupun semua kondisi penyimpanan lainnya.  

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.

scholarly journals Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 185
Author(s):  
Jing Du ◽  
Yingxue Lin ◽  
Yuan Gao ◽  
Yanyan Tian ◽  
Jixiang Zhang ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Relative Humidity ◽  
Early Warning ◽  
Storage Temperature ◽  
Starch Content ◽  
Protein Secondary Structure ◽  
Principal Component ◽  
Storage Conditions ◽  
Factors Affecting ◽  
Total Starch

Processed unhusked rice is prone to mildew during storage. In this study, the storage conditions were simulated at temperatures of 20, 30, and 35 °C and a relative humidity of 40%, 60% and 80%, respectively. The water, fatty acid, and total starch content and the peak viscosity, mold colony number, protein secondary structure, and spatial structure of rice were monitored in order to propose the critical point of mildew during storage. In the process of rice from lively to moldy, the water content, fatty acid contents and the peak viscosity were increased. The total starch content decreased and then showed a slow increasing trend, while the microstructure of the powder particles changed from smooth and complete to loosen and hollow. With the increase in storage time, the vibration of the amide Ⅰ band of the rice samples decreased slightly, indicating that the total contents of β-fold, β-turn, α-helix, and random curl of the rice protein also changed. PCA (Principal Component Analysis) analysis showed that rice mildew index was closely related to temperature and humidity during storage. In our investigation, the best and most suitable temperature and relative humidity for rice storge is 20 °C and 40%, respectively. These results suggested that temperature and environmental humidity are vital factors affecting the physicochemical properties and nutrient changes, which provides a theoretical basis for the early warning of rice mildew during storage.

California Almond Shelf Life: Changes in Moisture Content and Textural Quality During Storage

2019 ◽  
Vol 62 (3) ◽  
pp. 661-671 ◽  
Author(s):  
Jia Wu ◽  
Xiangyang Lin ◽  
Shengnan Lin ◽  
Paul Chen ◽  
Guangwei Huang ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Storage Temperature ◽  
Initial Moisture Content ◽  
Textural Properties ◽  
Storage Conditions ◽  
Temperature And Humidity ◽  
Lower Temperature ◽  
And Storage ◽  
Over Time

Abstract. The effects of packaging and storage conditions on the moisture content and instrumental and sensory textural properties of raw and salty light roasted (SLR) California almonds were studied under different storage conditions. The controlled combinations included low, medium, and high temperatures and low and high relative humidity (RH). Almond samples were packaged in cartons or polyethylene (PE) bags with and without vacuum. Both absorption and desorption of moisture by almonds were observed during storage and were dependent on the packaging and storage conditions. In general, gradual changes were observed for samples with PE and vacuum PE packaging in most of the storage conditions, while the samples packed in cartons showed more dramatic changes because these unprotected samples were more vulnerable to seasonal changes in humidity. The SLR almonds showed consistent moisture gains, while the raw almonds tended to lose moisture content in most of the storage conditions. This may be attributed to the low initial moisture content of the SLR samples. All raw samples packed in cartons became softer over time. The softening tended to be enhanced by high storage humidity and temperature. The raw almonds packaged in PE bags were firmer than those packed in cartons but also became softer over time. The firmness of the SLR samples was generally lower than that of raw samples, probably because roasting reduced the density and mechanical strength of the kernels. The firmness of PE packaged SLR samples increased in uncontrolled storage conditions and in higher storage temperature and humidity conditions but decreased slightly in lower temperature and humidity conditions. Vacuum packaging did not affect the firmness much. Using PE packaging and maintaining the RH below 50% and the temperature below 25°C are effective in stabilizing both raw and processed almonds. Keywords: Almond, Firmness, Nonpareil, Packaging, Relative humidity, Sensory, Storage, Temperature, Texture.

scholarly journals Experimental investigation of compression strength of ventilated corrugated citrus packaging

2017 ◽  
Vol 2 (1) ◽  
pp. 22-27 ◽  
Author(s):  
Pankaj B. Pathare ◽  
Tarl M. Berry ◽  
Umezuruike Linus Opara
Keyword(s):  
Compressive Strength ◽  
Moisture Content ◽  
Compression Strength ◽  
Mechanical Performance ◽  
Storage Temperature ◽  
Citrus Fruit ◽  
Storage Condition ◽  
Storage Conditions ◽  
Airflow Distribution ◽  
Postharvest Handling

Abstract Ventilated corrugated paperboard packaging is the most widely type of packaging used in postharvest handling and transportation of fresh horticultural produce, during which the package may be exposed to different environmental conditions. Ventilated packages should be designed in such a way that they can provide uniform airflow distribution without compromising mechanical integrity. This study investigated the effects of different storage conditions (−0.5°C at 90% RH; 4°C at 90% RH, 10° C at 90% RH) on the mechanical performance of two types of ventilated packaging [‘Supervent’ (4.7% vent area) and ‘Standard’ (3.1% vent area)] used for handling citrus fruit. The effects of storage condition on moisture content of package was also studied. Standard packaging showed higher compression strength than supervent packaging, presumably due to less vent area on the package. Maximum compressive strength reduction was found at storage temperature 4°C for both packages. The compressive strength of both packages decreased with increase in moisture content.

scholarly journals Physico-chemical characteristics and aflatoxins production of Atractylodis Rhizoma to different storage temperatures and humidities

AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Qiutao Liu ◽  
Lingling Jiang ◽  
Lihe Xiao ◽  
Weijun Kong
Keyword(s):  
Relative Humidity ◽  
Aspergillus Flavus ◽  
Storage Conditions ◽  
Optimum Temperature ◽  
Evaluation Indexes ◽  
Chemical Fingerprints ◽  
Physico Chemical ◽  
Temperature And Humidity ◽  
Set Up ◽  
Central Composite

AbstractThis study aimed to investigate the characteristics, moisture contents, chemical fingerprints changes and aflatoxins accumulation of Atractylodis rhizoma during storage, further to determine the optimum temperature and relative humidity conditions. Based on the suitable temperature (20–40 °C) and relative humidity (80–95%), 13 different temperature and humidity conditions were set up by the central composite design-response surface methodology (CCD-RSM) for Aspergillus flavus. After inoculation with Aspergillus flavus by artificial infection, A. rhizoma samples were stored under normal conditions and 13 different temperature and relative humidity levels. By taking the changes of characteristics, the contents of moisture, chemical fingerprints and aflatoxins as the evaluation indexes for A. rhizoma with or without Aspergillus flavus fungi to optimize the optimal storage conditions. After storage for 10 days, the color of A. rhizoma was deepened, the water content and chemical composition increased, and some unknown components were detected. The susceptible condition for aflatoxins production in A. rhizoma was identified at temperature 22–37 °C and relative humidity over 87.5%. Thus, the suitable storage conditions for A. rhizoma should be controlled at temperature below 20 °C and relative humidity less than 85%. This paper screened out the optimum temperature and humidity for the storage of A. rhizoma. Then, the storage specification for A. rhizoma was proposed, lying technical and data support for the scientific preservation of other food or herbs.

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 Relationship of the moisture content of Finnish wheat flour and relative humidity

1968 ◽  
Vol 40 (1) ◽  
pp. 14-18
Author(s):  
Yu-Yen Linko ◽  
Pekka Linko
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Wheat Flour ◽  
Critical Level ◽  
Storage Conditions ◽  
Hysteresis Effect ◽  
Original Moisture ◽  
Relationship Of ◽  
Normal Storage ◽  
Original Moisture Content

Changes in the moisture content of Finnish commercial wheat flour stored at variable relative humidities, representing the conditions typical of flour storage in Finland, were investigated. It could be shown that flour of 15 % moisture at the time of packing tends to dry considerably during normal storage conditions. Owing to the hysteresis effect, the moisture content of once dried flour is not likely to reach detrimental levels during normal storage, even if the relative humidity would exceed the critical level of 75—80 % for short periods. Minimum warehouse relative humidity was observed during Januay, at which time flour moisture had decreased to 6.7 %. The equilibrium humidity for flour of 15 % original moisture content was found to be about 70 %.

Blanching of Peanut Kernels As Affected By Repeated Rewetting-Drying Cycles1

1977 ◽  
Vol 4 (2) ◽  
pp. 63-66 ◽  
Author(s):  
S. M. Farouk ◽  
G. H. Brusewitz ◽  
M. R. Paulsen
Keyword(s):  
Experimental Data ◽  
Relative Humidity ◽  
Moisture Content ◽  
Peanut Kernel ◽  
Bivariate Model ◽  
Single Level ◽  
Number Of Cycles ◽  
Skin Moisture ◽  
Spanish Peanut

Abstract Shelled Spanish peanut kernels were subjected to repeated cycles of rewetting and drying at three levels of drying relative humidity (20%, 40% and 60%) and a single level of rewetting humidity (90%). Temperature was constant at 40 °C for all the experiments. Effects of relative humidity, number of rewetting-drying cycles, and the level of moisture content on the percentage of blanching were observed and analyzed. The number of rewetting-drying cycles, and the relative humidity of the drying air were found to be highly significant. Univariate models predicting blanching percentage as a function of the number of cycles of operation at fixed relative humidity levels, and bivariate model predicting blanching percentage as a function of drying relative humidity and number of cycles were fit to the experimental data. Skin moisture content and moisture history are suggested as important factors in peanut kernel blanching.

FACTORS AFFECTING BRANCH INFECTION IN ASPEN

1961 ◽  
Vol 39 (4) ◽  
pp. 799-816 ◽  
Author(s):  
D. E. Etheridge
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Air Temperature ◽  
Populus Tremuloides ◽  
Comparative Studies ◽  
Factors Affecting ◽  
A Minor ◽  
Minor Extent

Comparative studies have shown that branch infections are almost twice as frequent in aspen (Populus tremuloides Michx.) in mesic sites as in trees of similar ages in dry sites. This has been attributed to: (1) the proneness to infection of young dead branches, and (2) the greater mortality of young branches in mesic sites. No difference was found between the two sites with respect to the pattern of air temperature and relative humidity. The moisture content of dead branches was influenced to a minor extent by site, but only after considerable rain had fallen did branch moisture reach a level favorable for infection by fungi. Although several species of imperfect fungi and bacteria infected aspen branches from 4 years following mortality, wood-destroying fungi, namely Corticium polygonium Pers. and Polyporus adustus (Willd.) Fr., did not appear until 7 and 8 years after the death of branches. After 19 years, decay of Fomes igniarius (L. ex Fr.) Kickx. occurred in branches only as lateral extensions of heartwood infection. The feasibility of artificial pruning to reduce the risk of heart rot infection in young aspen stands is discussed.

scholarly journals Effect of relative humidity, initial seed moisture content and storage container on soybean (Glycine max L. Meril.) seed quality

2015 ◽  
Vol 39 (3) ◽  
pp. 461-469
Author(s):  
MR Ali ◽  
MM Rahman ◽  
KU Ahammad
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Dry Matter ◽  
Soybean Seed ◽  
Germination Percentage ◽  
Seed Moisture Content ◽  
Storage Container ◽  
Seed Moisture ◽  
Storage Containers ◽  
Initial Seed

To find out the effect of storage relative humidity, seed moisture content and type of storage container on soybean seed quality, an experiment was conducted at the Seed Laboratory, Department of Agronomy, Bangladesh Agricultural University Mymensingh in 2008 and 2009. In 2008, soybean seed has 96% initial germination and in 2009 seed having 98% initial germination was stored at 8% and 12% initial moisture levels in two types of storage containers viz., cloth bag and polythene bag (0.06mm thickness). The final seed moisture content, germination percentage, germination index, and seedling dry matter of the seed under different treatments were measured at 60,120, and 180 days after storage (DAS). The experiment was arranged in a completely randomized design with three replications. In 2008, highest germination percentage (89.33%) of soybean seed was retained at 180 days after storage (DAS) for those stored at 8% initial seed moisture content (SMC) in polythene bag at 50% relative humidity. Germination index and seedling dry matter decreased with increased initial seed moisture content irrespective of storage containers used. In 2009, highest germination percentage (92.67%) of soybean seed was retained at 180 DAS for those stored in polythene bag at 8% initial SMC at 50% of the relative humidity. Those stored in cloth bag at 12% SMC showed rapid germination loss and the value went down to 0.00 in both the years. Vigour index and seedling dry matter decreased with increased initial seed moisture content irrespective of storage containers used. DOI: http://dx.doi.org/10.3329/bjar.v39i3.21989 Bangladesh J. Agril. Res. 39(3): 461-469, September 2014

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