scholarly journals Study of ready to use onion paste for prolonged shelf life

2019 ◽  
Vol 30 (2) ◽  
pp. 219-226
Author(s):  
S Arefin ◽  
MHR Bhuiyan ◽  
N Yeasmen ◽  
MA Islam ◽  
M Shams Ud Din
Keyword(s):  
Citric Acid ◽  
Chemical Constituents ◽  
Bacterial Count ◽  
Storage Conditions ◽  
Point Of View ◽  
Total Bacterial Count ◽  
Acceptable Quality ◽  
Sensorial Quality ◽  
The Individual ◽  
And Storage

This paper attempts to show the effect of preservatives and storage on the chemical, sensorial and microbial aspect of ready to use (RtU) onion paste, stored at two conditions i.e. ambient temperature (AT: 30±30C) and refrigerated temperature (RT: 5±10C) over a period of 180 days after treating with preservatives i.e. Potassium metabisulphites (KMS), Sodium benzoate (SB) and Citric acid (CA) at two levels i.e. 750 and 1000 ppm respectively. In the context of chemical aspect, a throughout observations over 180 days with 60 days interval showed negligible changes in chemical constituents of RtU onion paste both at AT and RT conditions with a little exception. Over the period pH slightly increased for both the storage conditions. Towards the sensorial point of view, use of preservatives in RtU onion paste resulted in the acceptance of color, flavor and texture up to 60 and 120 days of storage at AT and RT, respectively. To improve the effect of preservatives, mixture of them (KMS & CA; SB & CA) was also applied into to the sample (onion paste) besides the individual application. As a consequence, sensorial quality was better sustained by the addition of CA (0.8%) with other preservatives in comparison to the samples without CA. Onion paste, in specific, treated with 1000 ppm KMS & 0.8% citric acid stored both at AT and RT condition retained the most acceptable quality attributes compared to other treatments. However, onion paste without any preservative (control) was found acceptable only up to 20 days of storage at RT while storage at AT condition resulted in the more worse situation (acceptable up to 5 days). Total bacterial count was found in the lowest amount in RtU onion paste treated with the combination of KMS (1000 ppm) and CA (0.8%). Progressive Agriculture 30 (2): 219-226, 2019

scholarly journals Storage of grains and technical plants through active ventilation for the purpose of maintaining the quality of stored products

2021 ◽  
Vol 286 ◽  
pp. 03010
Author(s):  
Anişoara Pӑun ◽  
Gheorghe Stroescu ◽  
Alexandru Zaica ◽  
Samir Yasbeck Khozamy ◽  
Ana Zaica ◽  
...  
Keyword(s):  
Storage System ◽  
Storage Conditions ◽  
Point Of View ◽  
Grain Storage ◽  
Stored Products ◽  
Agricultural Producers ◽  
Aeration System ◽  
Agricultural Associations ◽  
And Storage

The problem of grain storage and storage can be approached from two perspectives: storage and storage of cereals and technical plants within individual agricultural holdings; storage and storage of cereals and technical plants within agricultural associations and companies. At the level of Romania, the storage and storage of cereals at small agricultural producers are deficient in terms of ensuring optimal storage conditions according to standards. These variants include: preservation at low temperatures; preservation by active aeration; self-preservation; chemical preservation; conservation with the help of radiation. In the paper we will approach the conservation by active aeration because it folds better for small agricultural producers. Proper aeration is one of the most important processes in a grain storage system and is essential for maintaining the quality of stored products. Aeration means the movement of a relatively small volume of air through the grain mass in order to control the temperature of the grain and to reduce the risk of product degradation. The two main objectives of aeration are to maintain a uniform temperature in the grain mass and at the same time the temperature must be as low as possible from a practical point of view. The paper will present the results of experiments for storing bulk grain in a metal cell with central aeration system, which is based on a patent. This type of storage system can be used successfully in small agricultural producers.

Effect of Growth-Location and Length of Storage on Glycoalkaloid Content of Roadside-Stand Potatoes as Stored by Consumers

1983 ◽  
Vol 46 (2) ◽  
pp. 119-121 ◽  
Author(s):  
ANN M. WILSON ◽  
DEBORAH F. MCGANN ◽  
RODNEY J. BUSHWAY
Keyword(s):  
Statistical Analysis ◽  
Storage Time ◽  
Storage Conditions ◽  
The State ◽  
Potato Tubers ◽  
Toxic Level ◽  
Wet Weight ◽  
Total Glycoalkaloids ◽  
The Individual ◽  
And Storage

Potato tubers were purchased from roadside stands at 25 locations in the State of Maine and were stored from 1 to 3 months under home storage conditions at 12.2°C. Initially and after 1 and 3 months of storage, tubers were analyzed for their α-chaconine, α-solanine and total glycoalkaloid (TGA) contents. Mean α-chaconine, α-solanine and total glycoalkaloid contents of the tubers ranged from 0.41 to 3.45, 0.35 to 1.51 and 0.75 to 6.16 mg/100 g of tuber (wet weight), respectively. Statistical analysis of the results indicated that the interaction of location and storage time had a significant (P<0.05) effect on concentration of the individual and total glycoalkaloids in the tubers. The results also demonstrated that storage under these suboptimum conditions did not cause an increase of glycoalkaloids to a toxic level.

scholarly journals Influence of Packaging and Storage Conditions on the Quality and Shelf-life of Chewy Santol (Kraton-Yee) Candies

2020 ◽  
Vol 141 ◽  
pp. 02002
Author(s):  
Phanida Renumarn ◽  
Natthaya Choosuk
Keyword(s):  
Shelf Life ◽  
Life Prediction ◽  
Ph Value ◽  
Storage Conditions ◽  
Easy Method ◽  
Acceptable Quality ◽  
Shelf Life Prediction ◽  
And Storage ◽  
Quality And Shelf Life

In the present study, influence of two types packaging (inflated polypropylene (IPP) and laminated aluminium foil (ALU)) and storage conditions (with/without 1 g of silica desiccant packets (SDPs)) on quality and shelf life of chewy santol candies were studied. After storage at 25 degrees Celsius for 30 days, it was found that the combination of ALU with SDPs presented the best treatment to maintain the quality of colour, water activity (aw), moisture content, total acidity, pH value, sensory evaluation i.e. (colour, odour, flavour and overall acceptance). Shelf-life prediction by using accelerated Q10 method based on moisture factors as an indicator of deterioration of the samples during storage. The samples were incubated at 25, 35 and 45°C and sampled every 5 days for estimated on physical, chemical quality and microbiological change. The predicted shelf life of chewy santol candies at 25°C of IPP and ALU packaging with SDPs using Q10 method were 25 and 27 days, respectively. However, the IPP and ALU packaging without SDPs, the products can be stored less than 25 days. SDPs provides a cheaper and easy method to keeping quality of the chewy santol candies. Therefore, the products with SDPs packaging can maintain the product quality during storage and has an acceptable quality to consumers.

scholarly journals EFFECTS OF PRESERVATIVE TREATMENTS ON THE MICROBIOLOGICAL AND STORAGE QUALITY OF TIGER NUT MILK DRINK

2021 ◽  
Vol 5 (11) ◽  
Author(s):  
Olofu A. Victor ◽  
Adeshina O. Gbonjubola ◽  
O. Busayo ◽  
Mshelia M. Bata
Keyword(s):  
Shelf Life ◽  
Standard Procedure ◽  
Bacterial Count ◽  
Total Coliform ◽  
Total Bacterial Count ◽  
Storage Quality ◽  
Microbial Stability ◽  
Total Fungi ◽  
And Storage

Tiger nut milk drink is a milk-like aqueous extract from tiger nut, which is highly nutritious and is consumed in most parts of the world especially in the Northern part of Nigeria. However, its availability is limited due to its short shelf life. The aim of this present study was to determine the effects of preservatives treatments on the microbiological and storage quality of tiger nut milk drink. Fresh tiger nut milk drink was produced according to the standard procedure with portable water and also with sterile distilled water. The milk was divided into 16 aliquots, kept in a sterile container for analysis of the different treatments, and preservatives were added according to the experimental design. The color, odor and consistency of the milk were observed daily for a period of seven days. The total bacteria count (TBC), total coliform count (TCC), total Staphylococcal count (TSC) and total fungi count (TFC) (yeast and mold) were evaluated every two days to monitor the microbial stability. Fresh tiger nut milk without any treatment spoiled within few hours after production, while the aliquot supplemented with all the preservatives; pasteurized and then stored under refrigerated temperature for up to seven days. The range of total bacterial count was from 8.00×104 -1.20×107 CFU/ml. The most prevalent bacterial isolates were; Escherichia coli (17.79%), Staphylococcus aureus (10.53%) and Micrococcus spp. (9.78%), whereas the dominant fungi were Candida tropicalis (16.27%), Saccharomyces spp. (11.63%) and Aspergillus spp. (11.63%). This study showed that tiger nut milk drink has a rich microbial content which affects its shelf life and the addition of natural (spices) and chemical preservatives is important to stabilize the drink; thus there is an urgent need to standardize the use of preservatives.

scholarly journals Effect of Waste Water Bacteria and some chemical properties on drinking Water in AL-Mada,in Treatment Plan Station

2011 ◽  
Vol 8 (1) ◽  
pp. 35-38
Author(s):  
Baghdad Science Journal
Keyword(s):  
Drinking Water ◽  
Treatment Plan ◽  
Chemical Properties ◽  
Total Suspended Solid ◽  
Bacterial Count ◽  
Suspended Solid ◽  
Total Bacterial Count ◽  
Raw Water ◽  
Probable Number ◽  
And Storage

Three stations were chosen on the water treatment plan of al- madaan .The Samples collected from the (Raw water) and the Sedimentation, filtration and storage water and the drinking water of outlet. Coliform densities T.S and F.C and TS and F.S and total bacterial count as bacteriological pollution indicators, as moste probable number (MPN) method was studied in test. Also some of the chemical characteristics of the water like pH , total suspended solid T.S.S, T.D.D.and S04 , T.Hardness , Ca++ , Mg++ . From the results it were indicated . The study showed the drinking water of outlet (distriputed in system) was agree with WHO criteria and Iraqi limits standards .

scholarly journals Harvesting and Storage Conditions for Pineapples of the Red Spanish Variety

1969 ◽  
Vol 58 (2) ◽  
pp. 162-169
Author(s):  
H. L. Cancel
Keyword(s):  
Relative Humidity ◽  
Chemical Constituents ◽  
Storage Conditions ◽  
Eating Quality ◽  
Yellow Orange ◽  
Storage Behavior ◽  
Air Circulation ◽  
And Storage ◽  
Different Levels ◽  
Green Stage

Studies were conducted on the storage behavior of Red Spanish pineapples harvested at four apparently different levels of ripeness. The apparent ripeness classification was based on the yellow-orange area of the fruit. The pineapples were stored and subjected to different conditions of temperature and relative humidity. During storage, the samples were analyzed periodically for chemical constituents and subjected to sensory evaluations. Pineapples classified as "one-fourth-ripe" had a more acceptable rating as far as eating quality when compared with the "shipping green" stage now being harvested by local exporters. Simulated shipping storage conditions including a temperature of 45° F (7.2° C), a relative humidity ranging from 80 to 90 percent and proper air circulation for 7 days have been found to be acceptable for the "onefourth-ripe" fruit. This fruit can remain in very good salable condition for 9 additional days under supermarket conditions where temperatures of 60° F (15.6° C) and 75-percent relative humidities prevail.

scholarly journals Evaluating the effect of storage conditions on milk microbiological quality and composition

2018 ◽  
Vol 57 (1) ◽  
pp. 52-62 ◽  
Author(s):  
L.F. Paludetti ◽  
K. Jordan ◽  
A.L. Kelly ◽  
D. Gleeson
Keyword(s):  
Enzyme Activity ◽  
Storage Time ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Storage Conditions ◽  
Total Bacterial Count ◽  
Bacterial Counts ◽  
Milk Samples ◽  
Bulk Milk

Abstract In this study, the effect of storage temperature (2 or 4°C) on the composition of milk and microbiological load was investigated over 96 h. Milk samples were collected from farm bulk milk tanks after one complete milking and stored at 2 or 4°C over 96 h. Total bacterial count (TBC), psychrotrophic bacterial count (PBC) and proteolytic bacterial count (PROT) were affected by storage time and temperature and varied significantly between farms (P < 0.05). The levels of TBC, PBC and PROT bacterial count increased from 4.37 to 6.15 log cfu/mL, 4.34 to 6.44 log cfu/mL and 3.72 to 4.81 log cfu/mL, respectively, when the milk was stored for 96 h at 2°C. The milk samples stored at 4°C had higher increases in these bacterial counts after 72 h in comparison to milk samples stored at 2°C. The casein fraction content was lower in milk samples stored at 4°C, which could be due to high levels of PROT bacteria or enzyme activity in these samples. Milk stored for 96 h at 2°C has less impact on composition or processability parameters compared to milk stored at 4°C.

scholarly journals Microbiological quality of raw milk attributable to prolonged refrigeration conditions

2017 ◽  
Vol 84 (1) ◽  
pp. 92-101 ◽  
Author(s):  
Nuwan R Vithanage ◽  
Muditha Dissanayake ◽  
Greg Bolge ◽  
Enzo A Palombo ◽  
Thomas R Yeager ◽  
...  
Keyword(s):  
Microbial Diversity ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Raw Milk ◽  
Storage Conditions ◽  
Storage Life ◽  
Plate Count ◽  
Industry Standard ◽  
And Storage

Refrigerated storage of raw milk is a prerequisite in dairy industry. However, temperature abused conditions in the farming and processing environments can significantly affect the microbiological quality of raw milk. Thus, the present study investigated the effect of different refrigeration conditions such as 2, 4, 6, 8, 10 and 12 °C on microbiological quality of raw milk from three different dairy farms with significantly different initial microbial counts. The bacterial counts (BC), protease activity (PA), proteolysis (PL) and microbial diversity in raw milk were determined during storage. The effect of combined heating (75 ± 0·5 °C for 15 s) and refrigeration on controlling those contaminating microorganisms was also investigated. Results of the present study indicated that all of the samples showed increasing BC, PA and PL as a function of temperature, time and initial BC with a significant increase in those criteria ≥6 °C. Similar trends in BC, PA and PL were observed during the extended storage of raw milk at 4 °C. Both PA and PL showed strong correlation with the psychrotrophic proteolytic count (PPrBC: at ≥4 °C) and thermoduric psychrotrophic count (TDPC: at ≥8 °C) compared to total plate count (TPC) and psychrotrophic bacterial count (PBC), that are often used as the industry standard. Significant increases in PA and PL were observed when PPrBC and TDPC reached 5 × 104cfu/ml and 1 × 104cfu/ml, and were defined as storage life for quality (SLQ), and storage life for safety (SLS) aspects, respectively. The storage conditions also significantly affected the microbial diversity, wherePseudomonas fluorescensandBacillus cereuswere found to be the most predominant isolates. However, deep cooling (2 °C) and combination of heating and refrigeration (≤4 °C) significantly extended theSLQandSLsof raw milk.

scholarly journals Influence of different storage conditions on the performance of spray-dried yogurt used as inoculum for milk fermentation

2019 ◽  
Vol 86 (3) ◽  
pp. 354-360 ◽  
Author(s):  
Caterina Bater ◽  
Mauricio Santos ◽  
Mara V. Galmarini ◽  
Andrea Gómez-Zavaglia ◽  
Jorge Chirife
Keyword(s):  
Type Equation ◽  
Bacterial Count ◽  
Storage Conditions ◽  
Total Bacterial Count ◽  
Milk Fermentation ◽  
Small Influence ◽  
Whole Milk ◽  
Cyclic Temperature ◽  
Kinetics Of ◽  
Spray Dried

AbstractA commercial drinkable yogurt with and without 4% of added trehalose (as cell protectant) was spray-dried obtaining a powder with low water activity (aw). Total bacterial count in the powder was between 8.48–8.90 log cfu/g. The dried yogurt was stored: (i) at 38 °C and aw = 0.33; (ii) at 38 °C in hermetically sealed flasks (aw = 0.21/0.22); (iii) in a cyclic temperature chamber (10–20 °C) in hermetically sealed flasks (aw = 0.21/0.22). Whole milk was then fermented by adding an inoculum of spray-dried yogurt after storage under these different conditions. The kinetics of acidification showed the presence of a lag time which was strongly dependent on storage conditions. The data was fitted with a logistic type equation from which the lag time was calculated. To evaluate structural differences among samples, Fourier Transform Infrared spectra (FTIR) were recorded. Partial Least Squares (PLS) models enabled a good correlation between lag time of fermentation and FTIR spectra. The lag time for yogurt powder stored at aw about 0.21/0.22 and cyclic temperature 10–20 °C remained approximately constant over the 12 weeks of storage, while all the other conditions resulted in a dramatic increase. The addition of trehalose had a small influence on lag time and, therefore, as a protectant of lactobacilli.

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