scholarly journals Research of the Influence of Storage Conditions of Residual Fuel Mixture in Tanks on Sedimentation

2021 ◽  
Vol 133 (2) ◽  
pp. 61-64
Author(s):  
R. R. Sultanbekov ◽  
◽  
A. M. Schipachev ◽  
Keyword(s):  
Laboratory Experiments ◽  
Storage Time ◽  
Storage Temperature ◽  
Fuel Mixture ◽  
Petroleum Products ◽  
Storage Conditions ◽  
Practical Significance ◽  
And Storage ◽  
Total Sediment

The article analyzes the problem of loss of stability and compatibility of residual fuels and their mixtures during storage. Studies of the effect of storage conditions of residual fuels on the formation of sediments are carried out and the results of these studies are presented. The laboratory determined the quality indicators of samples of petroleum products and carried out studies to determine the effect of time and storage temperature on the formation of precipitation of incompatible residual fuels. The range of temperatures considered during the research was from 30 to 100 ° C, at these temperatures the samples of the fuel mixture were kept for a day in an oil bath, then filtering and quantitative determination of the total sediment were carried out. A number of laboratory experiments were also carried out to determine the effect of the storage time of the fuel mixture on sedimentation at temperatures of 40 and 50 ° C, which correspond to operating temperatures and 100°C, at which a qualitative indicator of the total sediment is determined according to GOST 33360. The results obtained show the relevance and practical significance of these studies for fuel terminals and tank farms.

scholarly journals Influence of Storage Conditions on SARS-CoV-2 Nucleic Acid Detection in Throat Swabs

2020 ◽  
Vol 222 (2) ◽  
pp. 203-205 ◽  
Author(s):  
Lin Li ◽  
Xiao Li ◽  
Zhendong Guo ◽  
Zhongyi Wang ◽  
Ke Zhang ◽  
...  
Keyword(s):  
Nucleic Acid ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Nucleic Acid Detection ◽  
Nucleic Acid Testing ◽  
Threshold Values ◽  
Sample Storage ◽  
Cycle Threshold ◽  
And Storage

Abstract The detection of SARS-CoV-2 infection is the premise of quarantine. In many countries or areas, samples need to be shipped or inactivated before SARS-CoV-2 testing. In this study, we checked the influence of sample storage conditions on SARS-CoV-2 nucleic acid testing results, including sample inactivation time, storage temperature, and storage time. All of these conditions caused an increase in the cycle threshold values of the nucleic acid tests and led to the misclassification of at least 10.2% of positive cases as negative or suspected. The results highlight the importance of immediate testing of samples for SARS-CoV-2 nucleic acid detection.

Effect of Inoculum Preparation Procedure and Storage Time and Temperature on the Fate of Listeria monocytogenes on Inoculated Salami

2008 ◽  
Vol 71 (3) ◽  
pp. 494-501 ◽  
Author(s):  
CATHERINE A. SIMPSON ◽  
IFIGENIA GEORNARAS ◽  
YOHAN YOON ◽  
JOHN A. SCANGA ◽  
PATRICIA A. KENDALL ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Yeast Extract ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Three Samples ◽  
Fermented Sausages ◽  
Inoculum Preparation ◽  
And Storage ◽  
Inoculum Type

Although dry/semidry fermented sausages are characterized as being of low-to-moderate risk for human listeriosis on a per-serving and per-annum basis, data are lacking relative to the fate of postprocessing Listeria monocytogenes contamination during storage of such products. This study evaluated the effect of inoculum preparation and storage conditions on the fate of L. monocytogenes on vacuum-packaged salami. Commercially produced salami was sliced and inoculated (4 ± 1.3 log CFU/cm2) with one of four types of inocula. All inocula consisted of the same 10-strain L. monocytogenes composite, cultivated as individual strains prior to mixing for inoculation. Active cultures of individual strains were prepared (30°C, 24 h) in either tryptic soy broth (containing 0.25% glucose) plus 0.6% yeast extract (TSBYE), tryptic soy broth without glucose plus 0.6% yeast extract (TSBYE–G), TSBYE–G plus 1% glucose (TSBYE+G), or in TSBYE, and then habituated (7°C, 72 h) in sterile salami homogenate (10% [wt/wt] with distilled water). Inoculated salami slices were vacuum packaged, stored at 4, 12, or 25°C, and analyzed (three samples per treatment in each of two replicates) periodically for surviving bacterial counts. In general, pathogen levels decreased during storage and reached levels below the detection limit (−0.4 log CFU/cm2) between 27 and 90 days of storage, depending on temperature of storage and inoculum type. Death rates (log CFU/cm2/day) were found to increase as storage temperature increased, with the exception of the acid-adapted (TSBYE+G) cells, which decreased more rapidly at 4°C than at 12 or 25°C. The habituated inoculum was inactivated at a faster rate than other inocula at 12 and 25°C, but performed similarly to nonadapted (TSBYE–G) and partially acid-adapted (TSBYE) inocula at 4°C. These data may be used to supplement existing information for use in future risk assessments.

scholarly journals Effect of post-slaughter time and storage conditions on chemical and microbial changes in locally marketed beef

2015 ◽  
Vol 44 (1) ◽  
pp. 52-58
Author(s):  
R Jahan ◽  
MM Hossain ◽  
MH Rashid ◽  
S Akhter ◽  
MSI Khan
Keyword(s):  
Developing Countries ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Moisture Loss ◽  
Significant Difference ◽  
Long Time ◽  
Lower Temperature ◽  
Meat Samples ◽  
And Storage

Fresh meat is commonly marketing at environmental temperature for long time in many developing countries including Bangladesh. The present study was conducted to assess whether elapsed time between slaughter and preservation and storage conditions influence the chemical and microbial changes of locally marketed beef. Meat samples were collected from local markets and divided into two groups, morning and evening beef. Morning beef was collected immediately after slaughtering from healthy cattle while evening one was collected 8 h after slaughtering. The samples were kept either in refrigerator (4oC) or freezer (-20oC). Refrigerated samples were stored for 7 days and analyzed on day1st, 3rd and 7th while frozen samples were stored for 90 days and analyzed on day 3rd, 45th and 90th. Results showed that there was a significant difference in chemical and microbial parameters between morning and evening beef (p<0.01 to 0.05). With respect to the advances of storage time, the dry matter, crude protein, ether extract and ash contents were increased in beef sample (p<0.01), indicating the moisture loss from meat time elapsed after slaughtering. Moreover, the coliform, yeast and mold counts were also increased with advance of storage time (p<0.01 to0.05),indicating the unhygienic conditions of slaughter house, equipment and water which is giving signal for the possible occurrence of food borne intoxication. In conclusion, we found that the quality of marketed beef degraded with the time elapsed before storage and storage temperature suggesting the importance of early preservation of meat at lower temperature. Our findings of increased number of microbial counts were also suggested the necessity to improve the hygienic conditions of slaughterhouse and equipment in developing countries like Bangladesh.DOI: http://dx.doi.org/10.3329/bjas.v44i1.23143            Bang. J. Anim. Sci. 2014. 44 (1): 52-58

Influence of composition and storage conditions on chocolate hardness and heat resistance

2013 ◽  
Vol 9 (1) ◽  
pp. 55-73
Author(s):  
V. Biczó ◽  
A. Fekete ◽  
R. Scherer
Keyword(s):  
Heat Resistance ◽  
Storage Time ◽  
Storage Conditions ◽  
Quality Monitoring ◽  
Warm Temperature ◽  
Temperature Range ◽  
Maximum Loading ◽  
One Year ◽  
And Storage

The EU Chocolate Directive 2000/36/EC allows the use of the vegetable fats CBEs and CBIs up to a maximum of 5% in chocolate. Manufacturers and users must know how this has an influence on the properties of chocolate. The objective of the work reported here was to find out by systematic investigations, which effect CBEs/CBIs have on the quality parameters, hardness and heat resistance of chocolate. The influence on the hardness was tested also under extreme practical storage conditions. The quality monitoring was performed up to one year. For the determination of the heat resistance the penetrometric method was used in the temperature range 25–32 °C measuring the maximum loading force, occurring during the penetration of a cylindrical probe of 2 mm diameter with 4 mm penetration. The correlation between the average maximum loading force, relevant to the hardness of chocolate, and the temperature can be described by a linear regression at 95% confidence level. Statistical analyses (correlation analysis, residual analysis, Durban-Watson statistic) showed that it is possible to define the heat resistance of solid chocolate in the temperature range of 25–32 °C by the slope and the ordinate intercept of the regression line of the loading force vs. temperature for given parameters (composition, storage, experimental layout, etc.). For the determination of the hardness of the chocolate also the penetrometric method was used to measure the maximum loading force occurring during the penetration of a needle probe with 2 mm deformation. The hardness of the chocolate samples determined with the penetrometric method and statistical analysis (One-Way, Two-Way Analysis of Variance, Dunnett’s comparisons) is significantly dependent on the composition and storage conditions, where the storage conditions are the dominant factor. The results show that the differences in hardness between the chocolate samples with CBE/CBI and those without CBE/CBI, both stored in the cellar (cold storage), are marginal. After one week of storage the sample with CBI has nearly the same hardness as the standard sample with CB, whereas the sample with CBE was slightly softer. The differences are slightly clearer for the northern storage room (moderate temperature) and for the southern room (warm temperature). After a definite storage time the hardness of all samples increased and was in the case of the southern storage room (warm temperature) up to twice as high. The quality monitoring up to one year showed that the reason for this increase in hardness is not a special storage time but the increasing temperatures with the beginning of the warm season and the cyclic change of the temperature during day and night. So an explanation for this unexpected increase in hardness can be a thermocyclic hardening of the chocolate samples under these storage conditions.

scholarly journals Effect of Anticoagulant and Storage Conditions on Platelet Size and Clumping in Healthy Dogs

2008 ◽  
Vol 20 (6) ◽  
pp. 774-779 ◽  
Author(s):  
Mathios E. Mylonakis ◽  
Leonidas Leontides ◽  
Rania Farmaki ◽  
Polychronis Kostoulas ◽  
Alexander F. Koutinas ◽  
...  
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Reference Intervals ◽  
Specific Reference ◽  
C Storage ◽  
Platelet Aggregates ◽  
Healthy Dogs ◽  
The Mean ◽  
And Storage

The potential impact of preanalytical factors, such as type of anticoagulant, storage temperature, and time, on the formation of macroplatelets and platelet aggregates (platelet clumping) in dogs is largely elusive. The objective of the current study was to assess the effect of anticoagulant, temperature, and blood storage time in the light microscopy-generated macroplatelet percentages and the frequency of visually inspected platelet aggregates in clinically healthy dogs. Giemsa-stained blood smears from 70 healthy dogs were reviewed after exposure to different anticoagulants (ethylenediamine tetra-acetic acid [EDTA] vs. citrate), temperatures (25°C vs. 4°C), and storage times (up to 24 hr postsampling). The mean percentage of macroplatelets (platelets with diameter or length ≥ μm) was higher ( P = 0.0006) when EDTA was used as the anticoagulant. For either anticoagulant, the mean percentage of macroplatelets was higher ( P < 0.0001) at 25°C than at 4°C. Platelet clumping was 1.9 times ( P < 0.0001) more likely to occur when citrate- rather than EDTA-anticoagulated blood was examined; regardless of the anticoagulant used, clumping occurred 3 times ( P < 0.0001) more often when samples were preserved at 4°C than when they were preserved at 25°C. Storage time did not significantly influence the macroplatelet percentages or the frequency of platelet clumping. The results of this study indicate that macroplatelet percentages in the canine blood should be interpreted in relation to anticoagulant- and temperature-specific reference intervals and that future studies are warranted in order to investigate the clinical relevance of this calculation. In addition, the significant association of citrate with the formation of platelet aggregates may preclude its use for platelet enumeration in the dog.

scholarly journals Chlorophyll Determination in Green Pepper Using two Different Extraction Methods

2015 ◽  
Vol 4 (1) ◽  
pp. 52-60 ◽  
Author(s):  
E Manolopoulou ◽  
Th Varzakas ◽  
A Petsalaki
Keyword(s):  
Chlorophyll Content ◽  
Storage Time ◽  
Storage Temperature ◽  
Extraction Methods ◽  
Green Pepper ◽  
Factors Affecting ◽  
Chlorophyll Contents ◽  
Chlorophyll Extraction ◽  
And Storage

The aim of this paper is the comparison of the classic Arnon method with the DMSO method regarding the determination of chlorophyll content in California Wonder peppers stored for 25 days at 5, 10 and 20°C. The results suggest that the factors affecting chlorophyll degradation are temperature and storage time, as well as their interaction. There is a linear relationship between changes in chlorophyll content and storage temperature. The statistical analysis indicates that the two chlorophyll extraction methods considerably differ, as the chlorophyll contents obtained through the Arnon method were, in all cases, lower than those obtained through DMSO. It has to be stressed that the results greatly depend on both the selected solvent and the chlorophyll extraction method.

scholarly journals Impact of Storage Conditions on the Methanogenic Activity of Anaerobic Digestion Inocula

Water ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1321 ◽  
Author(s):  
Sergi Astals ◽  
Konrad Koch ◽  
Sören Weinrich ◽  
Sasha D. Hafner ◽  
Stephan Tait ◽  
...  
Keyword(s):  
Anaerobic Digestion ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Methanogenic Activity ◽  
Specific Methanogenic Activity ◽  
The Impact ◽  
And Storage ◽  
Over Time

The impact of storage temperature (4, 22 and 37 °C) and storage time (7, 14 and 21 days) on anaerobic digestion inocula was investigated through specific methanogenic activity assays. Experimental results showed that methanogenic activity decreased over time with storage, regardless of storage temperature. However, the rate at which the methanogenic activity decreased was two and five times slower at 4 °C than at 22 and 37 °C, respectively. The inoculum stored at 4 °C and room temperature (22 °C) maintained methanogenic activity close to that of fresh inoculum for 14 days (<10% difference). However, a storage temperature of 4 °C is preferred because of the slower decrease in activity with lengthier storage time. From this research, it was concluded that inoculum storage time should generally be kept to a minimum, but that storage at 4 °C could help maintain methanogenic activity for longer.

scholarly journals Do the differences in egg contamination, penetration, and resistance against microorganisms among the hen genotypes exist?

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Adam Kraus ◽  
Lukáš Zita ◽  
Ondřej Krunt ◽  
Darina Chodová ◽  
Monika Okrouhlá ◽  
...  
Keyword(s):  
Storage Time ◽  
Storage Conditions ◽  
Microbiological Analysis ◽  
Egg Weight ◽  
Eggshell Quality ◽  
Number Of Microorganisms ◽  
Eggshell Membranes ◽  
The Impact ◽  
And Storage

Abstract The aim of this study was to evaluate and compare the impact of genotype and storage conditions (temperature and time) on microbiological contamination and eggshell quality. There were four genotypes of laying hens used, Czech golden spotted (CGS), Greenleg Partridge (GP), White Leghorn (WL) and commercial hybrid (CH) hens were included. After collection, the eggs were divided equally into five groups regarding the storage time (0, 14, 28 days) and temperature (5 and 20 °C). The microbiological analysis included counting of colonies forming units (CFU) of Escherichia coli (EC), Enterococcus (ENT) and total number of microorganisms (TNM) on eggshell surface, eggshell membranes and in thin albumen. The analysis of eggshell quality included the determination of eggshell proportion (SP), thickness (ST), strength (SST), index (SI) and surface (SS). Moreover, egg weight (EW) and egg weight loss (EWL) were determined. The significant effect of genotype was found in contamination of eggshell by EC, ENT and TNM, eggshell membranes by TNM and albumen by EC (all P ≤ 0.05). The significantly lowest contamination of eggshell from EC was in eggs from the WL hens (4.42 log CFU/eggshell), while from ENT was in eggs from the CGS hens (1.22 log CFU/eggshell) and from the WL hens (1.40 log CFU/eggshell). The lowest incidence of TNM was also detected in eggs from the WL hens (5.03 log CFU/eggshell). Statistically the lowest contamination of eggshell membranes by TNM was found in eggs from the WL (0.12 log CFU/eggshell membranes) and CH hens (0.15 log CFU/eggshell membranes). Regarding the effect of genotype, the GP (not detected) and WL (not detected) hens was in eggs with statistically the lowest occurrence of EC bacteria in albumen. Regarding the EW and eggshell quality, all the parameters were significantly affected by the genotype (P ≤ 0.0001). Also EWL was significantly (P ≤ 0.05) affected by genotype (after 14, 21 and 28 days of storage). There were found to be significant differences of microbial contamination of egg surface among observed hen genotypes. The penetration of selected microorganisms was also significant in contamination of eggshell membranes by TNM and in contamination of albumen by EC.

scholarly journals Post-harvest quality of bananas Prata-anã and Nanica after application of exogenous ethylene in maturation

2018 ◽  
Vol 40 (5) ◽  
Author(s):  
Regina Célia Gomes Garcia Nobre ◽  
Eliseu Marlônio Pereira de Lucena ◽  
Josivanda Palmeira Gomes ◽  
Dyalla Ribeiro de Araújo ◽  
Dannaya Julliethy Gomes Quirino
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Post Harvest ◽  
Peel Color ◽  
Exogenous Ethylene ◽  
And Storage

Abstract The objective of this study was to evaluate the post-harvest quality of bananas (Musa x paradisiaca L.) Prata-anã and Nanica after application of exogenous ethylene (C2H4) during maturation. Bananas of Prata-anã cultivar were harvested 18 weeks after the anthesis (WAA) and those of Nanica cultivar with 13 WAA. After harvest, the fruits were submitted to 0, 1, 2, 3, 4 and 5 applications of 15 mL of ethyl-5/m3 in refrigeration chambers at 15ºC and later stored at room temperature (24 to 28ºC) and refrigerated at 15°C for 10 days. Peel color, fresh weight loss, firmness, total soluble solids, total bark chlorophyll, total bark and pulp carotenoids were evaluated at 0, 3, 4, 7 and 10 days after harvest (DAH). The Assistat program was used in statistical analysis. Among the storage conditions, fruits kept under refrigeration had a longer shelf life. The Prata-anã cultivar was superior to Nanica, presenting maturation indexes ideal for transport and commercialization, evaluated for the interactions of storage temperature, ethylene (C2H4) applications and storage time. It was concluded that the banana Prata-anã requires 3 and Nanica 4 applications of ethyl, for the harvest with 18 and 13 weeks, respectively, in order to promote a fast and uniform maturation.

Effect of Storage Conditions on Apparent Viscosity of Oleogel Developed by β-Sitosterol and Lecithin with Sunflower Oil

2014 ◽  
Vol 1004-1005 ◽  
pp. 903-907 ◽  
Author(s):  
Wen Bo Wan ◽  
Li Juan Han ◽  
Guo Qin Liu ◽  
Xin Qi Liu
Keyword(s):  
Viscosity Solutions ◽  
Apparent Viscosity ◽  
Sunflower Oil ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Pseudoplastic Fluid ◽  
And Storage ◽  
Temperature Storage

The influence of storage conditions on apparent viscosity of mixtures of β-sitosterol and lecithin in sunflower oil was studied using rheology. The results showed the apparent viscosity of oleogel decreased with the increase of the speed of shear and storage temperature, while incresed with prolong of time in experiment conditions. The β-sitosterol and lecithin ratio also affected the apparent viscosity; solutions with ratio (70 β-sitosterol-30 lecithin) performed the highest apparent viscosity. What’s more, all the samples were pseudoplastic fluid. The apparent viscosity of the oleogel depends on storage temperature, storage time and organogelator ratios.

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