Studies on the Relation Between Water Activity and Sensory Qualities as well as Chemical Changes of Coriander (Coriandrun sativum) Powder in Flexible Packaging Films

Selection of suitable packaging film is necessary to minimize the deteriorative changes of foods. Packaging films differ for different food products. Flexible packaging films are now widely used instead of hard packages for processed dry food products. In this study attempt has been made to select a suitable packaging film for dry coriander powder at ambient temperature. Three types of packaging films like heat sealable laminated aluminium foil, high density polythene (HDPE) and poly propylene (PP) were chosen. The changes in water activity, total ash, acid insoluble ash and consequent effect on sensory qualities like texture, colour, flavour and appearance of coriander powder were investigated at an interval of two months during one year storage period. Bangladesh J. Sci. Ind. Res. 42(1), 53-58, 2007

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Packaging Films for Electronic and Space-Related Hardware

Journal of the IEST ◽

10.17764/jiet.1.28.4.d82464457q83687h ◽

1985 ◽

Vol 28 (4) ◽

pp. 46-52

Author(s):

Estrelita Shon ◽

Otto Hamberg

Keyword(s):

Transmission Rate ◽

Water Vapor Transmission Rate ◽

New Materials ◽

Packaging Film ◽

Packaging Films ◽

Flexible Packaging ◽

Film Characteristics ◽

And Storage ◽

Protective Packaging ◽

Selection Of

Flexible packaging films are used to bag and/or wrap precision cleaned electronic or space hardware to protect them from environmental degradation during shipping and storage. Selection of packaging films depends on a knowledge of product requirements and packaging film characteristics. The literature presently available on protective packaging films has been updated to include new materials and to amplify space-related applications. Presently available packaging film materials are compared for their various characteristics: electrostatic discharge (ESD) control, flame retardancy, water vapor transmission rate, particulate shedding, molecular contamination, and transparency. The tradeoff between product requirements and the characteristics of the packaging films available are discussed. Selection considerations are given for the application of specific materials of space hardware-related applications. Applications for intimate, environmental, and electrostatic protective packaging are discussed.

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Selecting packaging material for dry food products by trade‐off of sustainability and performance: A case study on cookies and milk powder

Packaging Technology and Science ◽

10.1002/pts.2561 ◽

2021 ◽

Vol 34 (5) ◽

pp. 303-318

Author(s):

Maarten Baele ◽

An Vermeulen ◽

Dimitri Adons ◽

Roos Peeters ◽

Angelique Vandemoortele ◽

...

Keyword(s):

Milk Powder ◽

Food Products ◽

Packaging Material ◽

Trade Off ◽

Dry Food ◽

And Performance

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Evaluation of iron, copper and zinc concentrations in commercial foods formulated for healthy cats

Journal of Feline Medicine and Surgery ◽

10.1177/1098612x211026254 ◽

2021 ◽

pp. 1098612X2110262

Author(s):

Stacie Summers ◽

Jonathan Stockman ◽

Jennifer A Larsen

Keyword(s):

Food Products ◽

Metabolizable Energy ◽

Life Stages ◽

Trace Mineral ◽

Iron Copper ◽

Copper And Zinc ◽

Zinc Concentrations ◽

Dry Food ◽

Raw Foods ◽

Mineral Concentrations

Objectives The aim of this study was to analyze iron, copper and zinc concentrations in commercial foods and compare among food formats (dry, canned, raw), foods marketed by age category (adult 1+ years and senior 7+ years) and foods intended for adult maintenance vs all life stages. Methods In total, 112 commercial non-therapeutic food products marketed for healthy adult and senior cats were purchased in the USA. Foods were analyzed for their proximate composition. Trace mineral concentrations were measured using inductively coupled argon plasma–optical emission spectroscopy and described on a calculated metabolizable energy basis using standard modified Atwater values. Results Measured iron (median 58.4 mg/1000 kcal [range 15.7–379.0]), copper (median 5.6 mg/1000 kcal [range 0.8–13.3]) and zinc (median 47.6 mg/1000 kcal [range 7.6–128.1]) concentrations were highly variable among cat foods. When all food products – regardless of their nutritional adequacy substantiation method – were compared with the Association of American Feed Control Officials regulatory minimums, 13/112 food products had a mineral deficiency, of which a majority (n = 11/13) were raw food products. Raw foods had significantly lower trace mineral concentrations compared with dry food products and, except for copper, canned food products. Cat foods marketed for senior cats had higher iron ( P = 0.019) and zinc ( P <0.0001) concentrations than foods marketed for adult cats. Foods intended for adult maintenance had higher iron ( P = 0.003) and zinc concentrations than foods intended for all life stages ( P <0.0001). Conclusions and relevance Iron, copper and zinc concentrations in commercial non-therapeutic foods for adult and senior cats are highly variable. A minority of foods – mainly raw food products – were deficient in these minerals. It is unknown if some foods with high trace mineral concentrations could have adverse effects as studies are needed to establish safe upper limits for dietary intake of trace minerals in healthy cats.

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Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

JURNAL GIZI INDONESIA ◽

10.14710/jgi.8.2.134-142 ◽

2020 ◽

Vol 8 (2) ◽

pp. 134-142

Author(s):

Salma Shafrina Aulia ◽

Budi Setiawan ◽

Tiurma Sinaga ◽

Ahmad Sulaeman

Keyword(s):

Lipid Oxidation ◽

Shelf Life ◽

Water Content ◽

Water Activity ◽

Critical Parameter ◽

Storage Period ◽

Life Testing ◽

Quality Of Water ◽

Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method: Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

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Ultrasonic Sealing of Flexible Packaging Films - Principle and Characteristics of an Alternative Sealing Method

Packaging Technology and Science ◽

10.1002/pts.972 ◽

2011 ◽

Vol 25 (4) ◽

pp. 233-248 ◽

Cited By ~ 9

Author(s):

Sascha Bach ◽

Karsten Thürling ◽

Jens-Peter Majschak

Keyword(s):

Packaging Films ◽

Flexible Packaging

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Basaltic stones with epilithic lichens as a novel substrate for an osmotolerant fungus, Aspergillus glaucus

Acta Mycologica ◽

10.5586/am.1091 ◽

2017 ◽

Vol 52 (1) ◽

Author(s):

Isabella Grishkan ◽

Marina Temina

Keyword(s):

Relative Humidity ◽

Water Activity ◽

Low Temperatures ◽

Water Regime ◽

Storage Period ◽

Cellular Mechanism ◽

Nutrient Source ◽

Nutrient Sources ◽

Aspergillus Glaucus ◽

Epilithic Lichens

Aspergillus glaucus is a fungus able to tolerate low water activity of the environment. Its dense growth and sporulation were found on basaltic stones with epilithic lichens after 14 years of storage at a temperature of 4–7°C and relative humidity of 14–18%. Dust and soil particles deposited on the lichen thalli and dissolved in the water condensed on the stones during the storage period, apparently served as a nutrient source for the fungus. Probably, strongly xeric water regime on basaltic stones suitable for A. glaucus did not allow mesophilic fungi to develop and prevented the xerotolerant fungus from competition with other microfungi for nutrient sources. It is also possible that specific cellular mechanism associated with the production of chaotropic compounds (such as glycerol) supported germination and development of A. glaucus at low temperatures, which were considered non-optimal for the fungus.

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Gluten Free Biscuits in Local Market from Sibiu

Management of Sustainable Development ◽

10.2478/msd-2018-0002 ◽

2018 ◽

Vol 10 (1) ◽

pp. 13-16

Author(s):

Cosmina-Mădălina Cherăţoiu ◽

Mihai Ognean ◽

Claudia Felicia Ognean ◽

Ioan Danciu

Keyword(s):

Water Activity ◽

Sensory Properties ◽

Breaking Point ◽

Local Market ◽

Gluten Free ◽

Chemical Parameters ◽

Physico Chemical ◽

Sensory Qualities

Abstract The study was undertaken to assess the quality and sensory properties of gluten free biscuits (GFB) offered in local market in Sibiu. The chemical, physico-chemical parameters and sensory qualities of biscuits were studied. The result revealed that moisture of GFB is normal (<5-6%), the water activity is under 0.3 for 6 of the samples, the breaking point is 0.878 (B7) and 1.564 (B1) as a result of different ingredient used (mix flour-corn, soya, rice for sample B1, rice-chickpeas flour for sample B7). Sensory qualities were determinate by using the hedonic test and showed that the GFB were well accepted by the consumers.

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Lolium multiflorum seeds in the soil: I. Soil seed bank dynamics in a no til system

Revista Brasileira de Sementes ◽

10.1590/s0101-31222008000200013 ◽

2008 ◽

Vol 30 (2) ◽

pp. 100-110 ◽

Cited By ~ 2

Author(s):

Fernanda Costa Maia ◽

Manoel de Souza Maia ◽

Renée M. Bekker ◽

Rogério Previatti Berton ◽

Leandro Sebastião Caetano

Keyword(s):

Seed Bank ◽

Management Practices ◽

Transition Period ◽

Soil Seed Bank ◽

Lolium Multiflorum ◽

Storage Period ◽

Annual Ryegrass ◽

Seed Population ◽

Seed Bank Dynamics ◽

One Year

The objective of the study was to characterize annual ryegrass seed population dynamics, managed for natural re-sowing, in no til systems in rotation with soybean, in different chronosequences An area was cultivated for two years with soybean, left as fallow land for the next two years and then cultivated again with soybean for the next two years. The four chronosequences represented different management periods, two with soybean (6 and 8 years old) and the other two resting (3 and 9 years old). Soil samples were taken every month during one year and divided into two depths (0-5 and 5-10 cm). Vegetation dynamics were also evaluated (number of plants, inflorescences and seedlings). Soil seed bank (SSB) dynamics showed structural patterns in time, with a "storage period" in summer, an "exhausting period" during autumn and a "transition period" in winter and spring. Pasture establishment by natural re-sowing was totally dependent on the annual recruitment of seeds from the soil. The influence of the management practices on the SSB was more important than the number of years that these practices had been implemented. Places where soybean was sown showed the largest SSBs. Most of the seeds overcame dormancy and germinated at the end of the summer and beginning of the autumn, showing a typically transitory SSB, but with a small proportion of persistent seeds

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Survivability of Salmonella Pathogens and Physicochemical Characteristics of Powder Goat Milk Stored under Different Storage Treatment Regimens

Dairy ◽

10.3390/dairy1030018 ◽

2020 ◽

Vol 1 (3) ◽

pp. 269-283

Author(s):

Roshan Paswan ◽

Abhinav Mishra ◽

Young W. Park

Keyword(s):

Water Activity ◽

Salmonella Enteritidis ◽

Storage Temperature ◽

Goat Milk ◽

Storage Period ◽

Behenic Acid ◽

Physicochemical Characteristics ◽

Treatment Regimens ◽

Two Temperatures ◽

Salmonella Serotypes

Survivability of Salmonella pathogens in commercial powdered goat milk (PGM) under different storage treatments was investigated using three batches of PGM products stored at two temperatures (4 °C and 25 °C) and ten storage periods (0, 3, 7, 14, 21, 30, 60, 90, 120 and 180 days). A cocktail of three Salmonella serotypes (Salmonella agona, Salmonella enteritidis and Salmonella tennessee) was inoculated to the PGM samples and then survival of Salmonella counts was enumerated in the inoculated and non-inoculated control groups. Results showed that the initial Salmonella counts were 7.103 Log CFU (colony forming unit)/g at both temperatures. At the first 3 days, the viable Salmonella counts were reduced about 0.94 and 1.40 Log CFU/g at 4 °C and 25 °C, respectively, where the same levels were sustained for 14 days. Further reductions continued and at the end of 180 days storage, Salmonella survivability was 1.15 Log CFU/g higher at 4 °C than at 25 °C under the same water activity condition. As the storage period advanced, viable pathogen counts were gradually decreased. The pH of samples stored at 4 °C for 0 and 4 month were higher than those stored at 25 °C except for 2 months, while no differences were found in water activity (aw) between treatments of the PGM products. With regard to physicochemical characteristics, the samples stored at 25 °C showed higher POV (peroxide value) values than those stored at 4 °C for 2 and 4 month periods, indicating that the rate of lipid oxidation in the PGM was elevated by a higher storage temperature and a longer storage period. The basic nutrient compositions of the experimental PGM were similar to those reported in recent studies. Oleic acid (C18:1) was the highest, caprylic acid (C8:0) was the second highest, and behenic acid (C22:0) was the lowest concentration among all fatty acids identified in the PGM samples. Most of the fatty acid concentrations tended to decrease with advanced storage periods. This research indicates that the survivability of Salmonella pathogens in the PGM products stored at 4 °C for 180 days was higher than those stored at 25 °C under the same aw condition.

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