scholarly journals Alternative Storage Environments for Shelled Peanuts

2017 ◽  
Vol 44 (2) ◽  
pp. 111-123 ◽  
Author(s):  
C.L. Butts ◽  
M.C. Lamb ◽  
R.B. Sorensen ◽  
S. Powell ◽  
D. Cowart ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Relative Humidity ◽  
Moisture Content ◽  
Free Fatty Acids ◽  
Initial Moisture Content ◽  
Storage Period ◽  
Indian Meal ◽  
Sensory Analyses ◽  
One Year ◽  
Storage Facilities

ABSTRACT Studies were conducted in small chambers and commercial storage facilities to evaluate the effect of storing shelled peanuts at 3, 13, and 21 C (38, 55, 70 F) for one year. Shelled medium runner peanuts from the 2014 crop were placed in the three different environments in Feb 2015, sampled at 60-d intervals until Feb 2016 (364 days). Difficulty maintaining the desired relative humidity of 65% in the 3 C unit, led to unacceptable mold growth and severely degraded seed germination. Peanuts stored at 21 C developed an infestation of Indian meal moth after 238 d in storage rendering the samples unsuitable for sensory analysis from that point forward. The infestation most likely occurred due to hatches of eggs that were present in the original samples. Sensory analyses showed very little change in the intensity of the Roasted Peanut flavor characteristic in either storage environments. There were no unacceptable increases in free fatty acids or peroxide values during the 1-yr storage period for peanuts stored at 13 C. The percent free fatty acids in peanuts stored at 13 C remained well below 1% throughout the 1-yr study. Commercial studies were conducted from Feb 2015 through Mar 2016. Six 60-d runs were conducted where three totes of medium runner peanuts from the same manufacturing lot were placed in commercial cold storage facilities maintained at 3 and 13 C. There were no differences in the initial moisture content of peanuts when placed in the two storage environments. However, after 30 and 60-d storage, the peanuts stored at 13 C tended to be an average of 0.3% dryer than those stored at 3 C. The peanuts had the highest increase in moisture between June and August 2015, with the moisture content after 30 and 60 d storage at 3 C averaged 8.1 and 7.7%, respectively. The peanuts stored in the 13 C environment averaged 7.6 and 7.3% moisture content after 30 and 60 d in storage, respectively. This study has shown that shelled peanuts can be stored for up to one year with no detrimental effects at temperatures up to 13 C and relative humidity ranging from 55 to 70%. Based on this research, the recommended temperature for storing shelled peanuts can be increased to 13 C, while maintaining the relative humidity between 55 and 70%.

scholarly journals PENDUGAAN UMUR SIMPAN GULA SEMUT DALAM KEMASAN DENGAN PENDEKATAN ARRHENIUS (Shelf Life Prediction of Palm Sugar on Packaging using Arrhenius Equation)

2018 ◽  
Vol 6 (1) ◽  
pp. 93-99 ◽  
Author(s):  
Hary Kurniawan ◽  
Nursigit Bintoro ◽  
Joko Nugroho W.K.
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Shelf Life ◽  
Initial Moisture Content ◽  
Storage Period ◽  
Critical Parameters ◽  
Arrhenius Model ◽  
Critical Moisture Content ◽  
Palm Sugar ◽  
Critical Moisture

The purpose of this research was to determined the shelf life of packaged palm sugar at various temperatures and relative humidity (RH) storage using Arrhenius model based on changes in water content. The palm sugars were packed with 0.675 mm polyethylene packaging and stored at 15, 25, 30 and 35°C at RH of 77% and 98%. Measured parameters included the determination of critical parameters of palm sugar, initial moisture content and critical moisture content of palm sugar, changes in moisture content during storage. The Arrhenius model approach was used in this study to predict the shelf life period of palm sugar. The results showed that the texture was one of palm sugar critical parameters. Initial moisture content and critical moisture content of palm sugar were obtained at 1.51% (db) and 6.80% (db), respectively. Increase in moisture content of palm sugar occurred in various temperature variations and RH storage. The higher the storage temperature, the higher the moisture content of the palm sugar, which was characterized by the greater slope of moisture content relationship graph with respect to storage period at both RH 77% and 98%. The longest duration of palm sugar occurredat 15°C, RH 77%; the shortest duration occurred at 35°C, RH 98%. Keywords: palm sugar, packaging, relative humidity, temperature, shelf life   ABSTRAK Tujuan dari penelitian in adalah menentukan umur simpan gula semut dalam kemasan pada berbagai suhu dan RH penyimpanan mengunakan model Arrhenius berdasarkan perubahan kadar air. Gula semut dikemas menggunakan kemasan polietilen ketabalan 0,675 mm dan disimpan pada suhu 15, 25, 30 dan 35oC pada RH 77% dan 98%. Parameter yang diukur antara lain penetuan parameter kritis gula semut, kadar air awal dan kadar air kritis gula semut, perubahan kadar air selama penyimpanan. Pendekatan model Arrhenius digunakan dalam penelitan ini untuk memprediksi umur simpan gula semut. Hasil menunjukkan bahwa tekstur merupakan salah satu parameter kritis gula semut. Kadar air awal dan kadar air kritis gula semut diperoleh masing-masing 1,51 % (db) dan 6,80% (db). Terjadi peningkatan kadar air gula semut pada berbagai variasi suhu dan RH penyimpanan. Semakin tinggi suhu penyimpanan maka kenaiakn kadar air gula semut semakin besar yang ditandai dengan semakin besar kemiringan grafik hubungan kadar air terhadap waktu penyimpanan baik pada RH 77% dan 98%. Umur simpan gula semut paling lama terjadi pada suhu 15oC RH 77% dan umur simpan gula semut yang paling pendek terjadi pada suhu 35oC RH 98%.     Kata kunci: gula semut, kelembaban relatif, kemasan, temperatur, umur simpan

scholarly journals Composition of perch roe and keeping quality of roe products during cold- and frozen-storage

1980 ◽  
Vol 52 (5) ◽  
pp. 423-434
Author(s):  
Reino Linko ◽  
Jukka Kaitaranta ◽  
Riitta Vuorela
Keyword(s):  
Fatty Acids ◽  
Neutral Lipids ◽  
Frozen Storage ◽  
Storage Period ◽  
Perca Fluviatilis ◽  
Perch Perca Fluviatilis ◽  
Sensory Analyses ◽  
One Year ◽  
The One

Proximate composition of whole roe bags and washed eggs of perch(Perca fluviatilis) was studied at different stages of maturity. Lipids and fatty acids of the roe were investigated in detail. Perch roe was processed using chemical preservatives, sugar, salt, and freezing and changes in the quality of the products were followed by chemical and sensory analyses during a one-year cold- and frozen-storage period. Mature roe as roe bags contained 13 % protein, 4 % fat and 1 % ash on wet weight basis. The amounts of protein and ash decreased somewhat when the roe was screened. The major lipids in perch roe were sterol and wax esters composing about 80 % of the total lipids. Polyenoic acids with dominant docosahexaenoic acid composed about half of the fatty acids in neutral lipids whereas saturated acids dominated in phospholipids. Frozen, washed roe was better in its quality during the one-year storage time as compared to heavy-salted, cold-stored roe containing preservatives which, in turn, was preferred to the light-salted, frozen roe or sugar-salted, cold-stored roe.

scholarly journals Storability of Farmers Stock Peanuts at Two Moisture Levels in Mechanically and Naturally Ventilated Miniature Warehouses

1989 ◽  
Vol 16 (1) ◽  
pp. 58-62 ◽  
Author(s):  
J. S. Smith ◽  
T. H. Sanders ◽  
K. L. Crippen
Keyword(s):  
Fatty Acids ◽  
Moisture Content ◽  
Free Fatty Acids ◽  
Initial Moisture Content ◽  
Seed Moisture Content ◽  
Size Category ◽  
Mechanically Ventilated ◽  
Percentage Points ◽  
Seed Moisture

Abstract Farmers stock peanuts from the same field dried to either 8 or 10% seed moisture content were stored for 6 months (October through March) in mechanically and naturally ventilated miniature metal warehouses. The initial temperatures for the 8% moisture content peanuts were 2–3 C higher than those for the 10% moisture content peanuts. This differential was maintained until early February. Relative humidities, 10 percentage points higher in the 10% initial moisture content peanuts began to equilibrate in December and were similar by late January. Final moisture content of the peanuts from the two mechanically ventilated warehouses was about 7% compared to 7.5% in the two naturally ventilated warehouses. Only small changes in total carbonyls and free fatty acids occurred during storage in the warehouses and sensory evaluation after storage indicated no significant differences among treatments within the medium and No. 1 sizes. No aflatoxin was detected in any seed size category before or after storage. Results indicated that quality of farmers stock peanuts, initial moisture content at 10% or less, can be maintained when stored in a properly constructed and operated mechanically or naturally ventilated warehouse.

scholarly journals Pola Penurunan Viabilitas dan Pengembangan Metode Pendugaan Vigor Daya Simpan Benih Pepaya (Carica Papaya L.)

2017 ◽  
Vol 7 (3) ◽  
pp. 146
Author(s):  
Astryani Rosyad ◽  
M. Rahmad Suhartanto ◽  
Abdul Qadir
Keyword(s):  
Moisture Content ◽  
Aging Time ◽  
Seed Quality ◽  
Initial Moisture Content ◽  
Accelerated Aging ◽  
Storage Period ◽  
Seed Storage ◽  
Seed Vigor ◽  
Develop Model ◽  
Papaya Seed

<p>ABSTRACT<br />Information of seed quality during storage can be determined through the actual storage and storability vigor estimation. This study aimed at comparing effective accelerated aging method<br />between physical and chemical, and studying the seed deterioration during storage in ambient (T =28-30 0C, RH=75-78%) and AC (T =18-20 0C, RH =51-60%) condition with three levels of initial moisture content (8-10%, 10-12%, and 12-14%) for 20 weeks. The final objective of this research<br />was to develop model for storability vigor of papaya seed. Two experiments, accelerated aging and seed storage were conducted at Seed Laboratory, Department of Agronomy and Horticulture, Bogor Agricultural University from October 2015 to May 2016. A completely randomized design with nested factors and four replications was applied to both experiments. The results showed that physical accelerated aging using IPB 77-1 MMM machine was more effective than chemical accelerated aging using IPB 77-1 MM machine for papaya seed. The viability of seed stored in AC condition remained high until the end of the storage period, whereas it declined at 16 week storage period in the ambient condition. The viability of seed with initial moisture content of 12-14% declined faster than that of initial moisture content of 8-10% after 18 week storage periode. The model used to estimate the storability vigor of papaya seed accurately was the equation y = a + b expcx where y : storability vigor estimation, x : aging time and a,b,c : constant value. Simulation of storability vigor estimation with constant value of a, b, c and input of aging time can estimate storability seed vigor in actual storage.<br />Keywords: accelerated aging, IPB 77-1 MM machine, IPB 77-1 MMM machine, seed storage, simulation</p><p>ABSTRAK<br />Informasi mutu benih selama penyimpanan dapat diketahui melalui penyimpanan secara aktual dan pendugaan vigor daya simpan. Penelitian ini bertujuan untuk membandingkan metode<br />pengusangan cepat yang efektif antara fisik dengan kimia serta mempelajari pola penurunan viabilitas benih selama penyimpanan aktual pada kondisi simpan kamar (suhu =28-30 0C, RH =75-78%) dan AC (suhu =18-20 0C, RH =51-60%) dengan tiga tingkat kadar air awal (8-10%, 10-12%, dan 12-14%) selama 20 minggu. Tujuan akhirnya adalah membangun model vigor daya simpan benih pepaya. Penelitian pengusangan cepat dan penyimpanan dilakukan pada bulan Oktober 2015 sampai Mei 2016 di Laboratorium Benih, Departemen Agronomi dan Hortikultura, Institut Pertanian<br />Bogor. Kedua penelitian menggunakan rancangan acak lengkap tersarang dengan empat ulangan. Hasil penelitian menunjukkan bahwa pengusangan cepat secara fisik dengan alat IPB 77-1 MMM lebih efektif daripada pengusangan kimia dengan alat IPB 77-1 MM untuk benih pepaya. Viabilitas benih yang disimpan pada kondisi AC tetap tinggi hingga akhir periode simpan, sedangkan pada kondisi kamar penurunan viabilitas dimulai pada periode simpan 16 minggu. Benih yang disimpan dengan tingkat KA awal sebesar 12-14% lebih cepat mengalami penurunan viabilitas mulai periode simpan 18 minggu dibandingkan dengan benih dengan KA awal 8-10%. Hasil penelitian juga menunjukkan terdapat korelasi yang erat antara pola kemunduran benih pada pengusangan cepat dan penyimpanan aktual, sehingga model pendugaan vigor daya simpan (y) berdasarkan waktu pengusangan (x) dapat disusun dengan persamaan y = a + b expcx. Simulasi pendugaan vigor daya simpan dengan nilai konstanta a, b, dan c serta input waktu pengusangan dapat menduga vigor daya simpan benih selama penyimpanan aktual.<br />Kata kunci: alat IPB 77-1 MM, alat IPB 77-1 MMM, pengusangan cepat, penyimpanan benih,<br />simulasi</p>

scholarly journals Karakteristik Pengeringan Biji Jagung (Zea Mays L.) Menggunakan Alat Pengering Surya Adriyarkara Termodifikasi

2018 ◽  
Vol 3 (2) ◽  
pp. 351-360
Author(s):  
Athul Fadhli ◽  
Diswandi Nurba ◽  
Raida Agustina
Keyword(s):  
Zea Mays ◽  
Relative Humidity ◽  
Moisture Content ◽  
Zea Mays L ◽  
Initial Moisture Content ◽  
Solar Irradiation ◽  
Air Velocity ◽  
Drying Time ◽  
Average Temperature ◽  
Average Relative Humidity

Abstrak. Jagung merupakan tanaman penghasil karbohidrat terpenting. Pengeringan jagung pipil menggunakan alat pengering merupakan proses untuk menghasilkan jagung pipil yang siap diolah untuk pembuatan tepung jagung dengan batas kadar air tertentu sehingga menghaslkan jagung pipil dengan kualitas yang baik. Tujuan penelitian ini adalah untuk mengkaji karakteristik pengeringan biji jagung menggunakan alat pengering surya Termodifikasi. Metode penelitian  menggunakan 3,15 kilogram jagung pipil dengan kadar air awal 22% untuk proses pengeringan. Parameter yang dianalisis terkait alat pengering kolektor surya yaitu temperatur, kelembaban relatif, kecepatan udara dan iradiasi surya, sedangkan parameter yang dianalisis terkait bahan yaitu kadar air, lama waktu pengeringan, laju pengeringan dan organoleptik. Prosedur penelitian terdiri dari pengujian kosong dan pengujian dengan menggunakan jagung pipil. Hasil penelitian menunjukkan bahwa temperatur rata-rata dalam rak pengering sebelum dilakukan modifikasi yaitu 44,4oC, temperatur rata-rata setelah dilakukan modifikasi yaitu 55,5oC dan temperatur rata-rata rak pengering pada pengeringan menggunakan jagung pipil yaitu 46,96oC. Kelembaban relatif rata-rata dalam rak pengering sebelum dilakukan modifikasi yaitu 40,1%, kelembaban relatif rata-rata dalam rak pengering setelah modifikasi yaitu 35,1% dan kelembaban relatif rata-rata pengeringan menggunakan jagung pipil yaitu 44,45%. Dari hasil pengukuran tersebut menunjukkan bahwa nilai temperatur dan kelembaban pada alat setelah modifikasi lebih baik dibandingkan sebelum alat dimodifikasi. Pengukuran temperatur dan kelembaban relatif terdiri dari 4 titik pengukuran yaitu rak 1A,1B dan rak 2A, 2B. Kecepatan udara rata-rata yang diukur konstan yaitu 0,7 m/s pada ruang pengering, sedangkan lingkungan 1,1 m/s. Total iradiasi surya selama pengeringan yaitu 1848,84 W/m2. Kadar air jagung pipil masing-masing rak yaitu rak 1A 14,29%, rak 1B 14,47%, rak 2A 13,91% dan rak 2B 14,1%. Hasil dari pengujian organoleptik, panelis agak menyukai jagung pipil yang dikeringkan menggunakan alat pengering tersebut.Characteristics of Seed Drying (Zea mays L.) Using a Modified Adriyarkara Solar DryerAbstract. Corn is the most important carbohydrate plant. Drying corn using a drying tool is a process to produce corn that are ready to be processed for making corn flour with a certain water content limit so as to produce corn with good quality. The purpose of this study was to examine the characteristics of drying of corn kernels using a modified solar dryer. The research method used 3,15 kilogram of corn milled with the initial moisture content of 22% for drying process. The parameters analyzed in relation to solar collector dryers are temperature, relative humidity, air velocity and solar irradiation, while the parameters analyzed are materials such as moisture content, drying time, drying rate and organoleptic. The research procedure consists of unloaded testing and testing using corn. The results showed that the average temperature in the dryer tray before modification was 44,4°C, the average temperature after modification was 55,5°C and the average temperature of the dryer tray on drying using corn was 46,96oC. The average relative humidity in the dryer tray before modification is 40,1%, the average relative humidity in the dryer tray after modification is 35,1% and the average relative humidity of drying using corn is 44,45%. From the measurement results show that the value of temperature and humidity in the tool after modification is better than before. Measurement of temperature and relative humidity consist of 4 point of measurement that is tray 1A, 1B and tray 2A, 2B. Average mean air velocity measured is 0,7 m/s at the dryer room, while the environment is 1,1 m/s. Total solar irradiation during drying is 1848,84 W/m2. Moisture level of corn each shelves tray 1A is 14,29%, tray 1B is 14.47%, tray 2A is 13,91% and tray 2B is 14,1%. As a result of organoleptic testing, panelists rather like dried corn using the dryer.

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 The Effect of Lipolytic Enzymes of Bacillus spp. on Quality of Ultra-High-Temperature-Treated Milk

2006 ◽  
Vol 75 (3) ◽  
pp. 427-435 ◽  
Author(s):  
B. Janštová ◽  
L. Vorlová ◽  
M. Dračková
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Storage Temperature ◽  
Lipolytic Activity ◽  
Storage Period ◽  
Raw Milk ◽  
Model Case ◽  
Number Of Microorganisms ◽  
Bacillus Spp ◽  
Initial Content

Lipolysis was monitored based on determining the concentration of free fatty acids in milk, on the model case of UHT milk contamination with spores of 15 B. licheniformis, B. subtilis and B. cereus strains isolated from farm environment and raw milk. Lipolysis was not recorded at storage temperature of 4 °C, whereas significant changes in levels of free fatty acids were shown at storage temperature of 24 °C. After 3 weeks of storage the initial content of 41.97 mmol·kg-1 of fat rose to as much as 1,617.22 mmol·kg-1 of fat. The extent of the change depended mainly on the Bacillus spp. species and the storage period and, to a certain degree, also on the initial number of microorganisms. Significant lipolytic activity was detected in association with B. licheniformis and B. cereus species. It was found that spores of resistant B. licheniformis strains may survive 100 °C/10 min and 135 °C/5 s heating and show lipolytic activity.

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