scholarly journals Toward an Understanding of Physical and Biological Properties of Corn-Based Whole Stillage, Thin Stillage, and Condensed Distillers Solubles and Changes Thereof During Storage

2021 ◽  
Vol 9 ◽  
Author(s):  
Kurt A. Rosentrater ◽  
Lu Yang
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Water Activity ◽  
Biological Properties ◽  
High Temperature Treatment ◽  
High Water Content ◽  
Mold Growth ◽  
Thin Stillage ◽  
Separation Processes ◽  
Whole Stillage

The production of bio-based ethanol has been one of the fastest growing industries in the United States during the past decade. Thus, wider exploration of ethanol coproduct uses is necessary in the ethanol plant. Currently, process steams such as whole stillage, thin stillage, and syrup are processed into distiller dried grains with solubles and fed to livestock. The storability of whole stillage, thin stillage, and syrup influences the economic and energetic balances of fuel ethanol production. However, there are few investigations of the shelf life for these products or how to measure these quantities. The objectives of this research were to test physical and biological properties of whole stillage, thin stillage, and syrup and determine storability and allowable shelf life for these materials as influenced by storage temperature levels. Using standard laboratory methods, several properties were determined, including moisture content, water activity, thermal properties (conductivity, resistivity, volumetric heat capacity, and diffusivity), color, mold development, and CO2 production. Also, the separation processes due to settling were observed over 72 h. The thin stillage and whole stillage had relative high average moisture contents of 92% (w.b.) and 87% (w.b.), respectively, and a mean water activity of 0.99; the high water content marked samples easily susceptible to rapid spoilage. Time had a significant effect (p < 0.05) on properties of coproducts. Both thin stillage and whole stillage samples got mold growth after 5 days incubation at 32°C. Thin stillage had the greatest separation rate in the settling experiment. However, syrup had a relative low average moisture content of 62% and an average water activity of 0.92. No mold growth and settling separation happened in syrup samples. There was no evidence showing that a linear relationship exists between Hunter L*, a* and b*, and mold growth. The Solvita® test showed that high-temperature treatment caused high CO2 production in all samples. The exponential models described the relationship between storage time (from 0 to 5 days at 25 and 35°C) and CO2 concentration for the three coproducts. This study is a first step to explore opportunities for utilizing valuable components from these coproducts. Follow-up study should work on separation processes to concentrate the valuable components of these coproducts. Exploring the potential value of ethanol coproducts could maintain and improve the profitability of the ethanol industry.

scholarly journals Preparation of Sesame Flour Supplemented High Protein and Energy Food Bars

2016 ◽  
Vol 59 (1) ◽  
pp. 20-32
Author(s):  
Sabiha Abbas ◽  
Mian Kamran Sharif ◽  
Faiz-ul-Hassan Shah ◽  
Rebia Ejaz
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Calorific Value ◽  
Maximum Energy ◽  
Peanut Flour ◽  
Mold Growth ◽  
Crude Fibre ◽  
Mean Values ◽  
Nitrogen Free Extract ◽  
Mineral Profile

In this study, defatted sesame flour was mixed in different proportions (0, 25, 50, 75 and 100%and given names as T0, T1, T2, T3, T4, respectively) with peanut flour and semolina to develop proteinenriched sesame bars. These bars were analysed for physicochemical properties. Water activity, texture,calorific value, mineral profile, microbial examination and sensory evaluation were done at ambienttemperature for 90 days. Results showed that water activity decreased from T0-T4 with mean values 0.6038-0.4308, respectively. Hardness decreased within treatments from T0-T4 with mean values ranges from966.86 to 211.48 g while, factorability increased from 70.41 to 100.33 mm. Calorific value was alsoincreased with maximum energy value found in T4 (5355.5Kcal/g) and minimum in T0 (3445.9Kcal/g).During storage, mold growth was increased from 3.2758CFU/g (T0) to 3.6008CFU/g (T4). Sensoryevaluation results showed that T2 gave overall best results having moisture content 4.5%, crude protein35.73%, crude fat 0.61%, crude fibre 2.14%, total ash 2.44% and nitrogen free extract (NFE) 46.04.

scholarly journals Effect of Moisture, Water Activity and Packaging Materials on Quality and Shelf Life of Some Locally Packed Chanachur

1970 ◽  
Vol 46 (1) ◽  
pp. 33-40
Author(s):  
K Chowdhury ◽  
S Khan ◽  
R Karim ◽  
M Obaid ◽  
GMMA Hasan
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Water Activity ◽  
Sensory Quality ◽  
Storage Condition ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Sensory Qualities ◽  
Consequent Effect ◽  
Quality And Shelf Life

Five different brands of locally produced chanachur packets were collected from the market. From each brand, packets of chanachur having the same date of production were bought and stored at ambient condition (30 oC and 60 % RH) for 3 months. The changes in water activity, moisture % and consequent effect on sensory qualities like texture, color, flavor and overall acceptance were investigated every month starting from zero month. Test of packaging materials were also carried out for each brand of packed chanachur. Moisture and water activity values have been increased with time for all the samples (A-E) whereas sensory scores decreased. However, all the chanachur samples except C were found acceptable under the study period. Key words: Chanachur; Water activity; Sensory quality; Packaging materials; Moisture content; Storage condition; Shelf life. DOI: http://dx.doi.org/10.3329/bjsir.v46i1.8102 Bangladesh J. Sci. Ind. Res. 46(1), 33-40, 2011

scholarly journals The main factors of marmalade molecular structure formation

Food systems ◽  
2021 ◽  
Vol 4 (3) ◽  
pp. 172-179
Author(s):  
N. B. Kondratev ◽  
M. V. Osipov ◽  
O. S. Rudenko ◽  
E. V. Kazantsev ◽  
E. S. Kalinkina
Keyword(s):  
Molecular Structure ◽  
Moisture Content ◽  
Shelf Life ◽  
Water Activity ◽  
Moisture Transfer ◽  
Gelling Agent ◽  
Modified Starch ◽  
Glucose Syrup ◽  
Confectionery Products ◽  
Reducing Substances

The pressing challenge of ensuring long shelf life for confectionery product without changing their flavor is considered. The patterns were revealed for the influence of the chemical composition of raw materials on the jelly marmalade structure. The influence of glucose syrup and gelling agent contents on the physicochemical and rheological properties of jelly marmalade was investigated. An increase in the mass fraction of glucose syrup from 5% to 25% leads to an increase in the elastic and plastic properties of jelly marmalade. The ratio of the main ingredients forms the molecular structure of jelly marmalade and thereby affects the dependence of moisture content on the water activity. The correlation between the water activity and the hardness of jelly marmalade has been established. The highest hardness and water activity were observed in products containing 15% glucose syrup, which determines the highest moisture transfer rate for such products. The use of modified starch allows controlling the moisture losses during marmalade storage. Formulation adjustment and moisture content decrease in the marmalade significantly reduce the risk of undesirable sensory changes on the surface of the marmalade during its storage. Various types of modified starch may control the shelf life of jelly fruit marmalade. An increase in reducing substances concentration during the storage of jelly-like confectionery products contributes to their moistening. On the other hand, a decrease in reducing substances concentration leads to granulation in products. It is shown how a change in the main ingredients ratio of jelly marmalade affects the formation of its molecular structure, which determines the free/bound moisture ratio. The obtained results allow controlling the quality and predicting the safety of jelly-like confectionery products.

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

scholarly journals Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 5
Author(s):  
Paola Littardi ◽  
Massimiliano Rinaldi ◽  
Maria Grimaldi ◽  
Antonella Cavazza ◽  
Emma Chiavaro
Keyword(s):  
Moisture Content ◽  
Oxidative Stability ◽  
Water Activity ◽  
Chemical Properties ◽  
Antioxidant Compounds ◽  
Total Phenol Content ◽  
Green Coffee ◽  
Gluten Free ◽  
Wet Processing ◽  
Total Antioxidant

Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture content, water activity, crumb grain, texture, and color), total antioxidant capacity (TAC) and total phenol content during three days of storage. Moreover, the effects of GCP on sensorial characteristics, 5-hydroxymethylfurfural (HMF), and oxidative stability was evaluated. From the sensorial analysis, bread with 2% addition resulted in being acceptable for consumers with no significant differences from the control, while 4% of GCP was discarded by consumers, as it resulted in being too bitter. Moreover, GCP at 2% addition did not modify volume, moisture content, and water activity. On the contrary, GCP deeply affected the color with a darker aspect that was appreciated by consumers. Regarding texture, 2% of GCP did not affect hardness, cohesiveness, and staling process during storage. Interestingly, 2% of GCP significantly improved the TAC and oxidative stability of the bread; in accordance with these results, 2% of GCP reduced the HMF content, thanks to its antioxidant compounds.

scholarly journals Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 121
Author(s):  
Ghita Amor ◽  
Mohammed Sabbah ◽  
Lucia Caputo ◽  
Mohamed Idbella ◽  
Vincenzo De Feo ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Shelf Life ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Biological Properties ◽  
Oil Composition ◽  
Packaging System ◽  
Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

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

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.

Effect of Ginkgo Protein on Moisture Content and Hardness of Bread

2012 ◽  
Vol 531 ◽  
pp. 395-398
Author(s):  
Xiao Fei Sun ◽  
Yu Hui Qiao
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Total Protein ◽  
Soluble Protein ◽  
Water Soluble ◽  
Experimental Results ◽  
Water Soluble Protein

Ginkgo seeds were selected and used as experimental material to study protein compositions in ginkgo protein. Ginkgo protein was used as accessory to be added into flour to make bread. Effect of ginkgo protein on moisture content and hardness of bread were investigated. Experimental results showed that ginkgo protein contained water-soluble protein and salt-soluble protein which was 85.28 percents in total protein and contained small amounts of prolamin and alkali-soluble protein. The bread added with different ratios of ginkgo protein had higher moisture content and lower hardness. Therefore, adding appropriate amount of ginkgo protein could improve bread baking performances and bread shelf life.

Microwave Nondestructive Sensing of Moisture Content and Water Activity of Almonds

2021 ◽  
Vol 64 (4) ◽  
pp. 1373-1379
Author(s):  
Samir Trabelsi
Keyword(s):  
Dielectric Constant ◽  
Dielectric Properties ◽  
Dielectric Loss ◽  
Moisture Content ◽  
Bulk Density ◽  
Water Activity ◽  
Free Space ◽  
Loss Factor ◽  
Dielectric Loss Factor ◽  
List Type

HighlightsMoisture and water activity were determined nondestructively and in real time from measurement of dielectric properties.Moisture and water activity calibration equations were established in terms of the dielectric properties.Situations in which bulk density was known or unknown were considered.SEC ranged from 0.41% to 0.68% for moisture and from 0.02 to 0.04 for water activity.Abstract. A method for rapid and nondestructive determination of moisture content and water activity of granular and particulate materials was developed. The method relies on measurement of the dielectric constant and dielectric loss factor at a single microwave frequency. For the purpose of illustration, the method was applied to predicting the moisture content and water activity of almond kernels. A free-space transmission technique was used for accurate measurement of the dielectric properties. Samples of Bute Padre almond kernels with moisture content ranging from 4.8% to 16.5%, wet basis (w.b.), and water activity ranging from 0.50 to 0.93 were loaded into a Styrofoam sample holder and placed between two horn-lens antennas connected to a vector network analyzer. The dielectric properties were calculated from measurement of the attenuation and phase shift at 8 GHz and 25°C. The dielectric properties increased linearly with moisture content, while they showed an exponential increase with water activity. Situations in which the bulk density was known and unknown were considered. Linear and exponential growth regressions provided equations correlating the dielectric properties with moisture content and water activity with coefficients of determination (r2) higher than 0.96. Analytical expressions of moisture content and water activity in terms of the dielectric properties measured at 8 GHz and 25°C are provided. The standard error of calibration (SEC) was calculated for each calibration equation. Results show that moisture content can be predicted with SECs ranging from 0.41% to 0.68% (w.b.) and water activity with SECs ranging from 0.02 to 0.04 for almond kernel samples with water activity ranging from 0.5 to 0.9 and moisture contents ranging from 4.8% to 16.5% (w.b.). Keywords: Bulk density, Dielectric constant, Dielectric loss factor, Free-space measurements, Loss tangent, Microwave frequencies, Moisture content, Water activity.

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