The Changes Of Characteristic Fermented Milk During Room Temperature Storage

Fermented milk is a functional food has beneficial to human health. The recommended concentration of probiotic bacteria to provide health benefits is 106-108 CFU/ml of product. The storage temperature is one of the factor that affected the characteristics of fermented milk. This research was conducted to determine the effect of storage time at room temperature to the characteristics of fermented milk product and determine the length of maximum storage at room temperature. The research design was Completely Randomized Design with storage time treatment at room temperature for 0, 2, 4, 6, 8, 10, 12, and 14 days. Each treatment was repeated 2 times so that 16 experimental units were obtainned. The variables that were observed included total LAB, total acid, pH, and sensory evaluation (aroma, taste, and overall acceptance). Data were analyzed with analysis of variance, if the treatment had an effect on the variables then followed by Duncan multiple range Test. The results showed that the treatment of fermented milk in room temperature storage significantly affected the total acid, pH, total LAB, and sensory evaluation (aroma, taste, and overall acceptance). The maximum storage of the room temperature was days with total acid of 0.5%, pH 3.63, total LAB 7.71 log cfu/ml or 5.12 x 107 cfu/ml, the sensory of aroma, taste, and overall acceptance was liked.

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Physical, Chemical, and Sensory Characteristics of Frozen Salted Edamame During Storage at Room Temperature

International Journal on Food, Agriculture and Natural Resources ◽

10.46676/ij-fanres.v2i1.20 ◽

2021 ◽

Vol 2 (1) ◽

pp. 9-18

Author(s):

Winda Amilia ◽

Andi Eko Wiyono ◽

Dhifa Ferzia ◽

Andrew Setiawan Rusdianto ◽

Ida Bagus Suryaningrat ◽

...

Keyword(s):

Antioxidant Activity ◽

Cold Storage ◽

Room Temperature ◽

Storage Time ◽

Total Dissolved Solids ◽

Total Acid ◽

Room Temperature Storage ◽

The City ◽

Temperature Storage

Edamame soybeans are a superior product in Jember Regency. Edamame has the advantage of protein, calcium and iron content. In general, edamame soybeans are a perishable food commodity that must be processed immediately. One of the processed edamame products is frozen salted edamame which is a practical ready-to-eat snack. Frozen salted edamame has attracted the interest of the people of Jember and people outside the city. This product is popular with people outside the city, so they often buy it to take home as a souvenir from Jember Regency. Uncontrolled environmental conditions during the trip with sudden temperature changes without cold storage cause the potential for physical damage or deterioration of quality in frozen salted edamame. Therefore, further observations are needed to determine changes in the quality of frozen salted edamame products during the trip without cold storage at room temperature storage. The purpose of this study was to determine the effect of room temperature storage time on physical quality, chemical quality, and organoleptic quality of frozen salted edamame products. The design of this study used a completely randomized design with a single factor, namely five treatments for different durations (0 hours, 12 hours, 24 hours, 36 hours, and 48 hours after removed from the freezer). The analyzes carried out in this study were the test of texture, color, pH, total dissolved solids, total acid, antioxidant activity, moisture content, and organoleptics. The results showed that the frozen salted edamame product decreased during storage time at room temperature. Based on the results of research, the duration of storage for frozen salted edamame products at room temperature has an effect on the value of color, pH, total dissolved solids, total acid, and water content, but does not affect the texture and antioxidant activity. The quality of the product also decreased in color, taste, aroma, and texture attributes.

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Evaluasi Penyimpanan Spermatozoa Ayam Pada Suhu 5⁰C, 26⁰C Dengan Pengencer Infuse NaCl, Glukosa 5% dan 10%

Jurnal Sains Teknologi & Lingkungan ◽

10.29303/jstl.v0i0.242 ◽

2021 ◽

pp. 10-19

Author(s):

Asnawi Asnawi ◽

Maskur Maskur ◽

Adji Santoso Dradjat

Keyword(s):

Cold Storage ◽

Room Temperature ◽

Storage Temperature ◽

Room Temperature Storage ◽

C Storage ◽

Better Than ◽

Temperature Storage

The purpose of this study were to compare the quality of spermatozoa stored at 26⁰C, 5⁰C using diluents of NaCl, 10% glucose and 5% glucose. The spermatozoa of a rooster was collected and divided into 6 parts, each 2 tubes diluted in a ratio of 1:1 using NaCl, Glucose5% and Glucose 10%, then each 3 tubes with different diluents were stored at 26⁰C and 5⁰C. Observations of motility, viability and abnormalities of spermatozoa were carried out half an hour, 1 hour after dilution, followed every 2 hours until the ninth hours. The results showed that spermatozoa stored for 9 hours at a temperature of 26⁰C with a physiological diluent of NaCl, 10% Glucose and 5% Glucose each were different (P, < 0.05) with motility 50 ± 0.0%, 42 ± 10.95. % and 34±8.94%, respectively. At storage temperature of 5⁰C for 9 hours, physiological NaCl, 10% glucose and 5% glucose were significantly different (P<0.05) with motility 58.00±10.95%, 46.00±8.94% and 38.00±, respectively. 10.95% in a row. The viability of spermatozoa at 26⁰C storage with 5% glucose diluent was better than 10% glucose and physiological NaCl (P<0.05), 58.93±1.27%, 42.93±1.48% and 33.43±1.27% , while the physiological NaCl diluent and 10% glucose were not significantly different (P>0.05). At 5⁰C storage the viability of spermatozoa in the three diluents was not significantly different, with values of Glucose 10%, Glucose 5% and physiological NaCl 52.57±5.15%, 52.21±5.02% and 48.14±8.09%, respectively. Spermatozoa abnormalities at storage temperature 26⁰C and 5⁰C for 9 hours using physiological NaCl diluent, 5% glucose and 10% glucose, were not significantly different and varied between 5 to 10%. Finally, it can be concluded that at room temperature storage less than 4 hours the quality of spermatozoa was better with 5% glucose diluent, while for cold storage beyond 4 hours the quality of spermatozoa with NaCl diluent was higher

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The Influence of Block Copolymers on Silica-Filled Polyisoprene

MRS Proceedings ◽

10.1557/proc-661-kk7.3 ◽

2000 ◽

Vol 661 ◽

Author(s):

Daniel Gurovich ◽

Christopher W. Macosko ◽

Matthew Tirrell

Keyword(s):

Room Temperature ◽

Storage Time ◽

Diblock Copolymers ◽

Ternary Systems ◽

Room Temperature Storage ◽

Dynamic Rheological Properties ◽

Filler Network ◽

Dynamic Storage ◽

Low Amplitude ◽

Temperature Storage

ABSTRACTThe influence of PDMS-polyisoprene diblock copolymers on the dynamic rheological properties of silica-filled uncured polyisoprene was investigated. Unlike binary silica-polyisoprene systems, the ternary systems in our study showed a decrease in low-amplitude dynamic storage modulus (G') with room-temperature storage time. This aging behaviour is accompanied by an increase in the concentration PDMS segments at the filler-polymer interface, as measured by solid-state 1H NMR. The decrease in G' is thus attributed to a progressive disruption of a filler-filler network by selective block copolymer adsorption onto the filler surface.

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Effect of room temperature storage time on precipitation in Al–Mg–Si(–Cu) alloys with different Mg/Si ratios

International Journal of Materials Research (formerly Zeitschrift fuer Metallkunde) ◽

10.3139/146.110795 ◽

2012 ◽

Vol 103 (8) ◽

pp. 948-954 ◽

Cited By ~ 23

Author(s):

Sigurd Wenner ◽

Calin Daniel Marioara ◽

Sigmund Jarle Andersen ◽

Randi Holmestad

Keyword(s):

Room Temperature ◽

Storage Time ◽

Room Temperature Storage ◽

Cu Alloys ◽

Temperature Storage

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230 s room-temperature storage time and 1.14 eV hole localization energy in In0.5Ga0.5As quantum dots on a GaAs interlayer in GaP with an AlP barrier

Applied Physics Letters ◽

10.1063/1.4906994 ◽

2015 ◽

Vol 106 (4) ◽

pp. 042102 ◽

Cited By ~ 15

Author(s):

Leo Bonato ◽

Elisa M. Sala ◽

Gernot Stracke ◽

Tobias Nowozin ◽

André Strittmatter ◽

...

Keyword(s):

Quantum Dots ◽

Room Temperature ◽

Storage Time ◽

Room Temperature Storage ◽

Localization Energy ◽

Hole Localization ◽

Temperature Storage

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Effect of Mechanically Harvested Olive Storage Temperature and Duration on Oil Quality

HortTechnology ◽

10.21273/horttech.22.4.528 ◽

2012 ◽

Vol 22 (4) ◽

pp. 528-533 ◽

Cited By ~ 6

Author(s):

Arnon Dag ◽

Smadar Boim ◽

Yulya Sobotin ◽

Isaac Zipori

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Room Temperature ◽

Storage Temperature ◽

Oil Quality ◽

Storage Period ◽

Initial Value ◽

Room Temperature Storage ◽

C Storage ◽

Temperature Storage

Most newly planted olive (Olea europaea L.) orchards are irrigated and harvested mechanically. We assessed the effects of olive storage temperature and duration on the resultant oil’s quality in three cultivars from modern orchards. Oil acidity increased with storage temperature and time, most markedly in ‘Barnea’ and least in ‘Koroneiki’. In ‘Koroneiki’, after 9 days in cool storage (4 and 10 °C), free fatty acid (FFA) level remained constant. Polyphenol (PP) content behaved differently among cultivars: in ‘Picual’, it was relatively invariable; in ‘Barnea’, it decreased moderately; and in ‘Koroneiki’, it decreased sharply to half of its initial value in 4 °C storage and one-sixth its initial value in room temperature storage after 23 days. Peroxide value (PV) did not increase during the storage period and did not appear to be affected by temperature. Thus, different cultivars show different responses to storage, and fruit originated from modern orchards are not necessarily more sensitive to storage than those from traditional orchards.

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Accelerated Aging of Deacidified and Untreated Book Paper in 1967 Compared with 52 Years of Natural Aging

Restaurator International Journal for the Preservation of Library and Archival Material ◽

10.1515/res-2020-0006 ◽

2020 ◽

Vol 41 (3) ◽

pp. 131-152

Author(s):

Tali H. Horst ◽

Richard D. Smith ◽

Antje Potthast ◽

Martin A. Hubbe

Keyword(s):

Room Temperature ◽

Accelerated Aging ◽

Natural Aging ◽

Scanning Electron Micrographs ◽

Surface Ph ◽

Room Temperature Storage ◽

Folding Endurance ◽

Endurance Tests ◽

Breaking Length ◽

Temperature Storage

AbstractThree copies of a book that had been optionally deacidified using two different procedures in 1967, and then subjected to accelerated aging, were tested again after 52 years of natural aging. Matched copies of the book Cooking the Greek Way, which had been printed in Czechoslovakia on acidic paper, were evaluated. Nonaqueous treatment of two of the copies with magnesium methoxide dissolved in chlorofluorocarbon solvent had been found in 1967 to have decreased the susceptibility to embrittlement, as evidenced by the results of the accelerated aging, followed by folding endurance tests. Retesting of the same books in 2019, after 52 years of room temperature storage, showed that the deacidification treatments had achieved the following benefits in comparison to the untreated book: (a) higher brightness; (b) higher folding endurance; (c) tensile breaking length higher in the cross-direction of the paper; (d) substantial alkaline reserve content, (e) an alkaline surface pH in the range 7.1–7.4, and (f) higher molecular mass of the cellulose. Remarkably, some of the folding endurance results matched those of unaged samples evaluated in 1967. Scanning electron micrographs showed no differences between the treated and untreated books.

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The Effect Of Storage On Platelet Morpholog

10.1055/s-0038-1653241 ◽

1981 ◽

Author(s):

A Sturk ◽

L M Burt ◽

T Hakvoort ◽

J W ten cate ◽

N Crawford

Keyword(s):

Electron Microscopy ◽

Membrane Structure ◽

Room Temperature ◽

Surface Membrane ◽

Platelet Concentrates ◽

Room Temperature Storage ◽

Short Survival ◽

Transmission Electron ◽

Temperature Storage ◽

Morphological Correlation

Platelet concentrates were stored for one, two or three days at 4°C (unagitated) or room temperature (unagitated and linearly agitated). The morphology of platelets in platelet concentrates, directly after twice washing at room temperature and after 60 min incubation of the washed platelets at 37°C was investigated by both scanning and transmission electron microscopy.Platelets in the freshly prepared concentrates are slightly activated, i.e. show some pseudopod formation. At 4°C platelets rapidly loose their discoid shape. After three days their surface membrane shows extensive folding, they are slightly vacuolated and have lost most of their granules. Incubation of these cold-stored platelets at 37°C does not induce reversal to the discoid shape.Room temperature storage results in reversal of the slight initial platelet activation. After three days unagitated platelets are slightly more vacuolated than platelets stored with agitation. Room temperature storage usually results in remarkably well preserved, discoid platelets. Occasionally however, agitated platelet concentrates contain a high proportion of odd shaped cells. As platelets stored at 4°C did not became discoid after incubation at 37°, the altered membrane structure could provide an explanation for their short survival upon transfusion. Our results also provide a morphological correlation with the slightly better recovery and survival of platelets stored agitated vs.- non-agitated platelets at room temperature.

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