scholarly journals Effects of Moisture Content and Storage Temperature of Husked Rice on Taste and Changes in Physicochemical Properties.

2003 ◽  
Vol 50 (5) ◽  
pp. 243-253 ◽  
Author(s):  
Yohichi Fukai ◽  
Tsunetomo Matsuzawa ◽  
Takasuke Ishitani
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Storage Temperature ◽  
And Storage

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

scholarly journals Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate

2017 ◽  
Vol 229 ◽  
pp. 610-620 ◽  
Author(s):  
Laura T. Rodriguez Furlán ◽  
Yanina Baracco ◽  
Javier Lecot ◽  
Noemi Zaritzky ◽  
Mercedes E. Campderrós
Keyword(s):  
Physicochemical Properties ◽  
Storage Temperature ◽  
And 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.

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.

EFFECT OF MOISTURE CONTENT AND STORAGE TEMPERATURE ON THE VIABILITY OFBAMBUSA TULDASEED

1991 ◽  
Vol 7 (1-2) ◽  
pp. 67-75 ◽  
Author(s):  
R. C. THAPLIYAL ◽  
O. P. SOOD ◽  
M. M.S. RAWAT
Keyword(s):  
Moisture Content ◽  
Storage Temperature ◽  
Effect Of Moisture ◽  
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 Initial Substrate Moisture Content and Storage Temperature Affect Chemical Properties of Bagged Substrates Containing Poultry Litter Fertilizer

HortScience ◽  
2018 ◽  
Vol 53 (8) ◽  
pp. 1191-1196
Author(s):  
James E. Altland ◽  
Ka Yeon Jeong
Keyword(s):  
Moisture Content ◽  
Storage Temperature ◽  
Poultry Litter ◽  
Initial Moisture Content ◽  
Chemical Properties ◽  
Organic Fertilizers ◽  
Total N ◽  
Substrate Moisture ◽  
And Storage ◽  
Base Substrate

Bagged potting mixes can be stored for weeks or months before being used by consumers. Some bagged potting mixes are amended with organic fertilizers such as poultry litter (PL), although there is little knowledge about how these and other organic fertilizers release in the substrate while in storage. The objective of this research was to determine nutrient availability from an organic PL fertilizer in a bagged potting substrate stored at different temperatures and with varying initial moisture content (IMC). The base substrate composed of 60 sphagnum peat : 30 bark : 10 perlite (by vol.) amended with 5.5 g·L−1 dolomitic limestone and 0.5 g·L−1 granular wetting agent. This base substrate was either not amended with additional fertilizer [nonfertilized control (NFC)] or amended with a PL fertilizer (microSTART60, 3N–0.9P–2.5K) in its original pelletized form (PL-P) or ground (PL-G), or an uncoated prill fertilizer (UPF, 15N–6.5P–12.5K). Substrates had IMCs of 25%, 45%, or 65% (by weight) and were stored at either 20 or 40 °C. The UPF treatment resulted in lower pH, higher electrical conductivity (EC), and higher percent recovered nitrogen (N) compared with other treatments, as was expected with a readily soluble fertilizer. Poultry litter particle size had no effect on any of the measured chemical properties of the stored substrates. Both PL fertilizer treatments resulted in pH similar to or lower than the NFC. The two PL fertilizers had higher EC throughout the experiment (1.59–2.76 mS·cm−1) than NFC (0.13–0.35 mS·cm−1). Poultry litter fertilizer provided a stable source of N in bagged potting mix over a range of IMC and storage temperatures, with little change in total N released over time.

scholarly journals Granular fertilizer caking: A research on the performance evaluation of coating agents

2021 ◽  
Vol 12 (3) ◽  
pp. 273-278
Author(s):  
Cemre Avsar ◽  
Aysu Ulusal
Keyword(s):  
Performance Evaluation ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Relative Humidity ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Storage Test ◽  
Alkyl Amine ◽  
Coating Agents ◽  
And Storage

Caking formation in fertilizer products during handling and storage is a frequently encountered problem. Caked fertilizers become together as lumps, lose their free- flowing properties, and create inefficient applications. Several parameters such as relative humidity and temperature of the environment, pressure by pile height, and physicochemical properties of fertilizer product such as moisture content, presence of fines and chemical composition, etc. cause or accelerate caking mechanism. Internal or external anticaking products have been proved to be effective in preventing the caking of fertilizer particles. Liquid or wax anticaking agents are applied externally as coatings on the fertilizer surface. This study focuses on the performance evaluation of commercially available liquid- wax anticaking agents coated on NP 20-20-0 fertilizer, classified as three main groups: petroleum-derived, alkyl amine-fatty acid containing mixtures and bio- based composition. Caking performance of coating products are evaluated via small-bag storage test in 4 sets, according to the results, petroleum derived and alkyl amine- fatty acid containing anticaking products show similar performance, whereas bio-based products’ performance is moderate. This study focuses on a practical approach that will help fertilizer industry about which type of coating product will be effective on the anticaking properties of nitrogenous fertilizers and gives brief results of the effect of commercially available products with various ranges of chemical composition on the caking process.

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