Conditions and terms of storage of confectionery products

2020 ◽  
pp. 64-71
Author(s):  
M.A. Nikolaeva ◽  
T.S. Tananaeva
Keyword(s):  
Relative Humidity ◽  
Shelf Life ◽  
Storage Conditions ◽  
Moderate Temperature ◽  
Legal Documents ◽  
Different Types ◽  
Temperature And Humidity ◽  
Confectionery Products

The article discusses the conditions and terms of storage of confectionery products. The purpose of this article is to compare the temperature and humidity storage conditions of different types of confectionery products regulated in various legal documents, as well as to identify criteria for the end of the shelf life of certain classification subgroups. It is established that the majority of sugar and flour-based confectionery products, except for cakes and pastries, as well as roll cakes, belong to the group with a moderate temperature and humidity regime (temperature-18±3°C with relative humidity — no more than 75%). Only cakes and pastries with creams and fruit trimmings belong to the group of refrigerated goods. The result of this work is also determining the criteria for limiting shelf life or storage for different subgroups, types and varieties of confectionery products.

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.

Shelf-life of Almond Pastry Cookies with Different Types of Packaging and Levels of Temperature

2010 ◽  
Vol 16 (3) ◽  
pp. 233-240 ◽  
Author(s):  
F.V. Romeo ◽  
S. De Luca ◽  
A. Piscopo ◽  
V. Santisi ◽  
M. Poiana
Keyword(s):  
Shelf Life ◽  
Dry Matter ◽  
Area Under The Curve ◽  
Aluminum Foil ◽  
Storage Conditions ◽  
Critical Parameters ◽  
Modified Atmosphere ◽  
Different Types ◽  
Different Temperatures ◽  
Storage Temperatures

Almond pastries are typical cookies of the south of Italy. Introduction of new packaging for this kind of cookies requires shelf-life assessments. This study, related to different types of packaging under various storage conditions of time and temperature, identifies critical parameters, as color and texture, to track during storage studies and to extend the shelf-life. The cookies were packed in three different ways and stored at two different temperatures. The pastries were separately stored: (1) in polyvinylchloride film; (2) in aluminum foil (ALL); (3) with modified atmosphere (MAP) in plastic vessels sealed into a polyamide/ polyethylene film; and (4) in vessels without any polymeric film. The storage temperatures were 20 and 30 °C. Evolution of texture, water activity, dry matter and color was assessed. Texture was evaluated by a texture analyzer with a puncturing test. Indices for hardening were the area under the curve (N × mm) up to 10 mm of distance, and the maximum force (N) corresponding to the crust fracture. The best results were obtained with ALL packaging and MAP condition, and above all, in all the trials a temperature of 30 °C reduced the crust hardness.

scholarly journals Physico-chemical characteristics and aflatoxins production of Atractylodis Rhizoma to different storage temperatures and humidities

AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Qiutao Liu ◽  
Lingling Jiang ◽  
Lihe Xiao ◽  
Weijun Kong
Keyword(s):  
Relative Humidity ◽  
Aspergillus Flavus ◽  
Storage Conditions ◽  
Optimum Temperature ◽  
Evaluation Indexes ◽  
Chemical Fingerprints ◽  
Physico Chemical ◽  
Temperature And Humidity ◽  
Set Up ◽  
Central Composite

AbstractThis study aimed to investigate the characteristics, moisture contents, chemical fingerprints changes and aflatoxins accumulation of Atractylodis rhizoma during storage, further to determine the optimum temperature and relative humidity conditions. Based on the suitable temperature (20–40 °C) and relative humidity (80–95%), 13 different temperature and humidity conditions were set up by the central composite design-response surface methodology (CCD-RSM) for Aspergillus flavus. After inoculation with Aspergillus flavus by artificial infection, A. rhizoma samples were stored under normal conditions and 13 different temperature and relative humidity levels. By taking the changes of characteristics, the contents of moisture, chemical fingerprints and aflatoxins as the evaluation indexes for A. rhizoma with or without Aspergillus flavus fungi to optimize the optimal storage conditions. After storage for 10 days, the color of A. rhizoma was deepened, the water content and chemical composition increased, and some unknown components were detected. The susceptible condition for aflatoxins production in A. rhizoma was identified at temperature 22–37 °C and relative humidity over 87.5%. Thus, the suitable storage conditions for A. rhizoma should be controlled at temperature below 20 °C and relative humidity less than 85%. This paper screened out the optimum temperature and humidity for the storage of A. rhizoma. Then, the storage specification for A. rhizoma was proposed, lying technical and data support for the scientific preservation of other food or herbs.

PRESERVATION OF EGGS: IV. STORAGE OF OILED AND BAGGED EGGS UNDER CONSTANT AND ALTERNATING TEMPERATURES AND HUMIDITIES

1942 ◽  
Vol 20d (10) ◽  
pp. 306-319 ◽  
Author(s):  
N. E. Gibbons ◽  
C. O. Fulton ◽  
T. W. Hopkins
Keyword(s):  
Relative Humidity ◽  
Physical Condition ◽  
Storage Conditions ◽  
Dew Point ◽  
Internal Mould ◽  
The Third ◽  
Temperature And Humidity ◽  
Egg Case ◽  
And Control ◽  
Air Cells

Untreated eggs and eggs oiled and sealed in egg-case liner bags were stored for six weeks in standard export cases (a) at 70° F. and 90% relative humidity continuously, (b) at 65° F. and 95% relative humidity alternating with 75° and 70% every two days, the dew point consequently always remaining below 65° F., and (c) at 60° F. alternating with 80° every three days, both at 90% relative humidity, but the dew point varying from 57° to 77° F. respectively. Spoilage was least under the second set of conditions and greatest under the third. The indications were that within rather wide limits, microbiological development was dependent primarily upon storage conditions rather than upon the quantity of inoculum on the surface of the eggs at the beginning of storage. The bags used had little effect on intracase temperatures.Under conditions (a) and (c) oiling and bagging reduced internal mould and rot but did not significantly affect the development of external mould; under conditions (b) internal spoilage was uniformly low in both treated and control eggs. All oiled and bagged eggs were in better physical condition after storage than were the untreated, having smaller air cells, freer yolks, and less distinct yolk shadows. Variations in the incidence of spoilage within cases occurred and are attributed to intracase temperature and humidity differentials.

scholarly journals Stability test for mastitis reagent ad us. vet.

2013 ◽  
Vol 29 (2) ◽  
pp. 399-404
Author(s):  
V. Vukovic ◽  
M. Vicentijevic ◽  
N. Plavsa
Keyword(s):  
Relative Humidity ◽  
Shelf Life ◽  
Ph Value ◽  
Storage Conditions ◽  
Stability Test ◽  
Initial State ◽  
The Stability

In the stability test of the mastitis reagent ad us.vet., as the finished product, three production series were tested in quantities of 500 ml of the sample, under appropriate storage conditions. For the testing, the appropriate uniformity of temperature and relative humidity was provided. Also, the procedure of the stability test was determined, which included the initial state, then every three months until the end of the first trial and a final testing at the end of shelf life (0, 3, 6, 9, 12 and 18 months). Of the tested parameters the following were included: appearance, pH value of the solution, dry residue (in %) and microbiological purity.

scholarly journals Enhancing the Shelf-Life of Fresh Cassava Roots: A Field Evaluation of Simple Storage Bags

2021 ◽  
Author(s):  
Keith Tomlins ◽  
Aditya Parmar ◽  
Celestina Omohimi ◽  
Lateef Sanni ◽  
Adekola Adegoke ◽  
...  
Keyword(s):  
Shelf Life ◽  
Large Scale ◽  
Mechanical Damage ◽  
Carbon Dioxide Concentration ◽  
Field Evaluation ◽  
Storage Conditions ◽  
Different Types ◽  
Feasible Solutions ◽  
Different Levels ◽  
Significant Factors

Postharvest physiological deterioration (PPD) of fresh cassava roots limits its shelf-life to about 48 hours. There is a demand for simple, cheap, and logistically feasible solutions for extending the shelf life of fresh cassava roots at industrial processes. In this study, three different types of bag materials were tested (woven polypropylene, tarpaulin, and jute as a potential storage solution for cassava roots with different levels of mechanical damages. Microclimate (temperature, humidity, CO2) was monitored to understand the storage conditions for up to 12 days. The results showed that fresh cassava roots could be stored for 8 days, with minimal PPD and starch loss (2.4 %). How-ever, roots with significant mechanical damage (cuts, breakages) had a considerably shorter shelf life in the storage bag, compare to whole roots and roots with retained peduncle (stalk where roots are connected to the main plant). Wetting the roots and type of bag material were not significant factors in determining the shelf life and starch loss. Carbon dioxide concentration in the stores significantly correlated with the starch loss in fresh cassava roots and is proposed as a possible method for continuously and remotely monitoring starch loss in large scale commercial operations and reduce postharvest losses.

Interactive effects between Temperature and Humidity on Outpatient Visits of Respiratory Diseases in Lanzhou, China

2021 ◽  
Author(s):  
Hua He ◽  
Guorong Chai ◽  
Yana Su ◽  
Yongzhong Sha ◽  
Shengliang Zong ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Low Temperature ◽  
Linear Models ◽  
Interactive Effect ◽  
Interactive Effects ◽  
Chronic Obstructive ◽  
Upper Respiratory Tract ◽  
Outpatient Visits ◽  
Different Types ◽  
Temperature And Humidity

AbstractThis study assessing the lag and interactive effects between the daily average temperature and relative humidity on respiratory disease (RD) morbidity in Lanzhou, China, using data from daily outpatient visits for RD between 2014 and 2017, and meteorological and pollutant data during the same period analysed with Poisson Generalized Linear Model and Distributed Lag Non-linear Models, the effects are further explored by classifying the RD by gender, age and disease type. The results showed that the temperature and relative humidity on outpatient visits of different populations and types of RD is nonlinear, with a significant lag effect. Relative to 11°C, every 1°C decrease in temperature is associated with 10.98% (95% Confidence interval (CI): 9.87%–12.11%) increase for total RD. Chronic obstructive pulmonary disease is affected only by low temperature, upper respiratory tract infection is affected by both low and high temperatures, and asthma is influenced by high temperature. When the relative humidity is less than 32%, every 1% decrease in relative humidity is associated with 6.00% (95% CI: 3.00%–9.11%) increase for total RD, relative humidity has different effects on the outpatient risk of different types of RD. Meanwhile, temperature and relative humidity have an obvious interactive effect on different types and populations of RD, when both temperature and humidity are at low levels, the higher the number of outpatient visits for RD. When the relative humidity is ≤50% and the temperature is ≤11°C, total RD outpatient visits increases by 4.502% for every 1°C drop in temperature; that is, dry environment with low temperature has the most significant impact on RD.

scholarly journals Enhancing the Shelf-Life of Fresh Cassava Roots: A Field Evaluation of Simple Storage Bags

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 577
Author(s):  
Keith Tomlins ◽  
Aditya Parmar ◽  
Celestina Ibitayo Omohimi ◽  
Lateef Oladimeji Sanni ◽  
Adekola Felix Adegoke ◽  
...  
Keyword(s):  
Shelf Life ◽  
Large Scale ◽  
Mechanical Damage ◽  
Carbon Dioxide Concentration ◽  
Field Evaluation ◽  
Storage Conditions ◽  
Different Types ◽  
Feasible Solutions ◽  
Different Levels ◽  
Significant Factors

Postharvest physiological deterioration (PPD) of fresh cassava roots limits their shelf-life to about 48 h. There is a demand for simple, cheap, and logistically feasible solutions for extending the shelf life of fresh cassava roots in industrial processes. In this study, three different types of bag materials were tested, namely woven polypropylene, tarpaulin, and jute as a potential storage solution for cassava roots with different levels of mechanical damage. Microclimate related to temperature, humidity, and carbon di-oxide (CO2) was monitored in order to understand the storage conditions for up to 12 days. The results showed that fresh cassava roots could be stored for 8 days, with minimal PPD and starch loss (2.4%). However, roots with significant mechanical damage in the form of cuts and breakages had a considerably shorter shelf life in the storage bag, compared to whole roots and roots with retained stalk (peduncle) where roots are connected to the main plant. Wetting of the roots and bag material were not significant factors in determining the shelf life and starch loss. Carbon dioxide concentration in the stores was significantly correlated with the starch loss in fresh cassava roots and is proposed as a possible method for continuously and remotely monitoring starch loss in large-scale commercial operations and reducing postharvest losses.

scholarly journals Gingerbread with Fruit Filling: Preservation Factor Assessment

2019 ◽  
Vol 49 (3) ◽  
pp. 397-405
Author(s):  
Николай Кондратьев ◽  
Nikolay Kondratev ◽  
Ксения Федорко ◽  
Ksenia Fedorko ◽  
Эмилия Крылова ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Shelf Life ◽  
Water Activity ◽  
Mass Fraction ◽  
Moisture Transfer ◽  
Free Water ◽  
Air Humidity ◽  
Transfer Processes ◽  
Relative Air Humidity ◽  
Confectionery Products

The ratio of ‘bound’ and ‘free’ water plays an important role in the studies of staling of various baked confectionery products. Gingerbread with fruit filling is a traditional flour confectionery product with intermediate moisture, which causes transfer processes during storage. Temperature, relative humidity, light exposure, mechanical stress, and pressure affect the staling speed of such confectionery products. The shelf life of raw gingerbread was increased from 10–20 days to more than two months, which caused microbiological deterioration during storage. Moisture transfer between the filling and the crumb increases water activity and ruins the capillary structure of gingerbread during storage, thus significantly increasing the risk of microbiological damage. The present research featured the changes in the mass fraction of moisture and water activity of individual parts of raw gingerbread with fruit filling during storage at different temperatures and relative air humidity. The samples were packed in a 40-micron polypropylene film. During storage, the mass fraction of moisture and water activity may change in various parts of the product, which can lead to their molding. In this case, starch degradation processes led to the destruction of the structure and a decrease in the content of mechanically-bound moisture, as well as to the release of ‘free’ water and an increase in water activity. As a result, the risk of molding increased significantly. The water activity increased from 0.71 to 0.79 on the sample surface after six weeks of storage at 30°C and a 40% of equilibrium relative humidity. A set of experiments in microbiological indicators revealed no signs of molding in the freshly prepared samples. After one month of storage, the amount of mold reached 10 CFU/g. The quantity of mesophilic aerobic and facultative anaerobic microorganisms in different parts of the crumb increased from 3×10 to 9×102 CFU/g and in the filling – from 1×10 to 2.3×103 CFU/g. After two months of storage, the amount of mold reached more than 103 COE/g, which greatly exceeds safety norms. As the relative air humidity increased from 30% to 40%, the moisture transfer rate between the products and the environment was reduced by half. As a result, the shelf life decreased by 1–2 weeks. The research also studied the patterns of moisture transfer processes in summer and winter conditions. The research results contribute to the development of technology and shelf life forecasting for complex flour confectionery products with intermediate moisture.

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