scholarly journals Effect of storage conditions and benzoic acid concentrations on quality and shelf life of aonla juice Cv. NA-10

2020 ◽  
Vol 8 (2) ◽  
pp. 2558-2561
Author(s):  
Pratik D Kambale ◽  
Prafulla D Kambale ◽  
Prashant D Kambale ◽  
CD Pawar
Keyword(s):  
Benzoic Acid ◽  
Shelf Life ◽  
Storage Conditions ◽  
Quality And Shelf Life

scholarly journals The influence of some process variables and storage conditions on the quality and shelf-life of soybean tempeh

1985 ◽  
Vol 51 (5-6) ◽  
pp. 532-534 ◽  
Author(s):  
M. J. R. Nout ◽  
T. M. G. Bonants-Van Laarhoven ◽  
R. de Dreu ◽  
I. A. G. M. Gerats
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Process Variables ◽  
And Storage ◽  
Quality And Shelf Life

scholarly journals Antimicrobial activity of a crude peptide extract from lablab bean (Dolichos lablab) for semi-dried rice noodles shelf-life

2021 ◽  
Vol 13 (2) ◽  
pp. 25-33
Author(s):  
Shitapan Bai-Ngew ◽  
Treethip Chuensun ◽  
Sutee Wangtueai ◽  
Suphat Phongthai ◽  
Kittisak Jantanasakulwong ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Benzoic Acid ◽  
Shelf Life ◽  
Growth Inhibitor ◽  
Life Testing ◽  
Natural Extracts ◽  
Dolichos Lablab ◽  
Acceptable Quality ◽  
Natural Additive ◽  
Quality And Shelf Life

This study provides an application of new, natural source of crude peptide extract from Lablab bean (CPL). Use of additive such as benzoate in the rice noodle industry is a common practice and has several bene?cial effects on quality and shelf-life. However, the shelf-life of semi-dried rice noodles can be extended by crude peptide extract with acceptable quality when compared to other additives. This research aimed to extract CPL and determine its effect on the growth of microorganisms. The use of the CPL to extend the shelf-life of semi-dried rice noo-dles was compared with other natural extracts (chitosan and thymol) and benzoic acid. The CPL samples were extracted using 5% pepsin and incubated for up to 24 h. CPL at 200 mg/mL could be used as the growth inhibitor for Bacillus cereus but not for Staphylococcus aureus and Escherichia coli. It was found that noodles with CPL had the highest cooking loss (4.69) and lowest tensile strength (22.6 g.force). Overall-liking scores showed slightly liked (6.0 out of 9) and 68% of the consumers accepted the CPL-treated noodles. Shelf-life testing showed that CPL could extend the shelf-life of the noodles for 3 days than the control (1 day). Using 200 mg/mL of CPL could extend the shelf-life more than 3 times when compared to the control noodle (no additive). The CPL was nearly as effective as benzoic acid that could be kept for 3 days. Hedonic score in overall-liking showed a slightly like (6.2) for the noodles with CPL. This study suggests the application of adding CPL could be used as new natural additive and seems to be promising to apply in many food products such as pasta or sausages.

scholarly journals Influence of Packaging and Storage Conditions on the Quality and Shelf-life of Chewy Santol (Kraton-Yee) Candies

2020 ◽  
Vol 141 ◽  
pp. 02002
Author(s):  
Phanida Renumarn ◽  
Natthaya Choosuk
Keyword(s):  
Shelf Life ◽  
Life Prediction ◽  
Ph Value ◽  
Storage Conditions ◽  
Easy Method ◽  
Acceptable Quality ◽  
Shelf Life Prediction ◽  
And Storage ◽  
Quality And Shelf Life

In the present study, influence of two types packaging (inflated polypropylene (IPP) and laminated aluminium foil (ALU)) and storage conditions (with/without 1 g of silica desiccant packets (SDPs)) on quality and shelf life of chewy santol candies were studied. After storage at 25 degrees Celsius for 30 days, it was found that the combination of ALU with SDPs presented the best treatment to maintain the quality of colour, water activity (aw), moisture content, total acidity, pH value, sensory evaluation i.e. (colour, odour, flavour and overall acceptance). Shelf-life prediction by using accelerated Q10 method based on moisture factors as an indicator of deterioration of the samples during storage. The samples were incubated at 25, 35 and 45°C and sampled every 5 days for estimated on physical, chemical quality and microbiological change. The predicted shelf life of chewy santol candies at 25°C of IPP and ALU packaging with SDPs using Q10 method were 25 and 27 days, respectively. However, the IPP and ALU packaging without SDPs, the products can be stored less than 25 days. SDPs provides a cheaper and easy method to keeping quality of the chewy santol candies. Therefore, the products with SDPs packaging can maintain the product quality during storage and has an acceptable quality to consumers.

Influence of Storage Conditions on Quality and Shelf Life of Stored Peas

2008 ◽  
Vol 8 (2) ◽  
pp. 446-450 ◽  
Author(s):  
L.A. Babatola ◽  
D.O. Ojo ◽  
I.O. Lawal
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Quality And Shelf Life

Effects of a natural bioactive coating on the quality and shelf life prolongation at different storage conditions of avocado (Persea americana Mill.) cv. Hass

2017 ◽  
Vol 14 ◽  
pp. 102-107 ◽  
Author(s):  
Jorge A. Aguirre-Joya ◽  
Janeth Ventura-Sobrevilla ◽  
Gabriela Martínez-Vazquez ◽  
Xochitl Ruelas-Chacón ◽  
Romeo Rojas ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Persea Americana ◽  
Bioactive Coating ◽  
Life Prolongation ◽  
Quality And Shelf Life

scholarly journals Effect of Gamma Radiations on the Quality and Shelf Life of Strawberry Fruit of the Uttrakhand Region

2016 ◽  
Vol 4 (1) ◽  
Author(s):  
Prianka Sharma ◽  
Meetu Rastogi
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
The Other ◽  
Radiation Doses ◽  
Refrigerated Storage ◽  
Ambient Conditions ◽  
Total Sugars ◽  
Overall Acceptability ◽  
Gamma Radiations ◽  
Quality And Shelf Life

<div><p><em>Present study was conducted to investigate the effect of gamma radiations on the quality and shelf life of strawberries. The aim of this study was to evaluate gamma radiation doses in  range of 0.3- 1.5 kGy. The irradiated strawberries were stored in ambient (temperature 25 +- 2<sup>o</sup>C, RH 70 %) and refrigerated (3 +-1<sup>o</sup>C, RH 80%) conditions. In samples treated with dose 1.2-1.5 kGy no decay was recorded up to 9 days of ambient conditions. Under refrigerated conditions, strawberry samples of unirradiated and irradiated in the range of 0.3-0.9 kGy started decaying after 14 days of storage. No decay was observed in the samples treated with 1.2-1.5 kGy up to 28 days of refrigerated storage. Dose of 1.2 kGy was significantly effective in reducing the weight loss and in maintaining the higher overall acceptability under both the storage conditions compared to the other treatments. This dose also proved effective in retention of significantly higher levels of total sugars compared to the other treatments. Thus, it was established that irradiating strawberries with dose of 1.2 kGy can prove beneficial in facilitating the marketing of the fruit to distant places other than the local markets, thereby benefiting the growers.</em></p></div>

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