ADVANCED SOLUTION FOR IMPROVING THE SAFETY OF AGRICULTURAL EQUIPMENT WHEN STORAGE

Проблема и цель. В настоящее время сельскохозяйственную технику (СХТ) принято хранить в закрытых помещениях, под навесом и на открытых обустроенных площадках. Однако указанные технологии хранения СХТ не могут обеспечить оптимальных условий хранения и имеют низкую степень экономической эффективности. Цель исследований – экспериментальное обоснование и практическая реализация нового способа хранения СХТ на открытой площадке с применением экспериментальной конструкции активного теплового укрытия (АТУ). Методология. В исследованиях проводилось сравнение с показателями трех наиболее распространенных способов хранения СХТ, а именно хранения в закрытом помещение, под навесом и на открытой обустроенной площадке. Объектами изучения в процессе длительного хранения были зерновые сеялки СЗУ-3,6 в количестве четырех единиц. Процесс хранения четырех единиц зерновых сеялок СЗУ-3,6 осуществлялся следующим образом: 1 ед. СХТ на открытой площадке, 1 ед. СХТ под навесом, 1 ед. СХТ в закрытом помещении и 1 ед. СХТ на открытой площадке с применением экспериментальной конструкции АТУ. Результаты. Анализ показал, что предлагаемый способ хранения СХТ на открытой площадке с применением экспериментальной конструкции АТУ требует меньших вложений на обустройство места хранения, не требует дополнительных трудозатрат и материальных ресурсов на подготовку объекта СХТ к хранению, а общие затраты на подготовку и хранение изолируемого объекта СХТ сравнимы с затратами на хранение его в закрытом помещении. Заключение. Применение экспериментальной конструкции АТУ является более рациональным способом обеспечения надежной сохранности изолируемого объекта СХТ от воздействия на него окружающей среды на весь период хранения. Problem and purpose. Currently, agricultural machinery (AM) is usually stored in closed rooms, under a canopy and in open equipped areas. However, the indicated storage technologies for AM cannot provide optimal storage conditions and have a low degree of economic efciency. The purpose of the research is the theoretical substantiation and practical implementation of a new method of AM storage in an open area using an experimental design of an active thermal shelter (ATSh). Methodology. The studies included a comparison with indicators of the three most common methods of AM storage, namely storage in a closed room, under a canopy and in an open equipped area. The objects of the study in the process of long-term storage were 4 grain seeders SZU-3.6. The storage process for four units of grain seeders SZU-3.6 was carried out as follows: 1 unit was in the open area, 1 unit was under a canopy, 1 unit was indoors and 1 unit was in an open area using an experimental design of ATSh. Results. The analysis showed that the proposed method of AM storage in an open area with the use of an experimental design of ATSh requires less investment in arranging the storage site, does not require additional labor and material resources to prepare the storage facility for storage, and the total costs of preparing and storing an isolated storage facility are comparable to the cost of storing it indoors. Conclusion. The use of the experimental design of ATSh is a more rational way to ensure the reliable safety of the insulated object of AM from the efects of the environment on it for the entire storage period.

Download Full-text

Influence of Individual Physical and Chemical Indices of Cognacs on their Qualitative Characteristics

Beer and beverages ◽

10.52653/pin.2021.4.4.005 ◽

2021 ◽

pp. 34-37

Author(s):

Екатерина Владимировна Ульянова ◽

Дарья Владиславовна Андриевская

Keyword(s):

Phenolic Compounds ◽

Multicomponent System ◽

Storage Period ◽

Alcoholic Beverages ◽

Long Term Storage ◽

Organoleptic Characteristics ◽

Group I ◽

Calcium Cations ◽

Entire Storage Period ◽

Physical And Chemical

Стабильность (розливостойкость) в течение длительного времени - одна из важных составляющих качественных характеристик спиртных напитков виноградного происхождения, в том числе коньяков. Коньяк представляет собой сложную многокомпонентную систему, включающую более 800 различных соединений, в том числе фенольный комплекс древесины дуба и минеральные вещества. В процессе длительного хранения под воздействием ряда факторов эти соединения, вступая во взаимодействие друг с другом, могут образовывать различные виды помутнений, что влечет за собой потерю товарного вида готовой продукции. Целью настоящей работы стало исследование влияния отдельных показателей физико-химического состава обработанных коньяков на изменение их стабильности в процессе хранения. В качестве объектов исследования использовали образцы обработанных розливостойких коньяков отечественного производства, которые были разделены в зависимости от возраста на четыре группы: I группа - 3-летние, 4-летние и 5-летние (23 образца); II группа - выдержанные «КВ» и выдержанные высшего качества «КВВК» (15 образцов); III группа - старые «КС» (9 образцов); IV группа - очень старые «ОС» (7 образцов). Образцы хранили в течение 6 мес. при температуре 22…25 °С, в условиях, не допускающих попадания прямых солнечных лучей. В процессе хранения проводили мониторинг изменения физико-химических показателей, розливостойкости и органолептических характеристик исследуемых образцов с периодичностью 1 раз в месяц. Установлено, что на всем протяжении хранения физико-химические показатели исследованных образцов оставались в пределах нормы. Однако, в отдельных образцах, на определенном этапе эксперимента (после 2 мес. хранения) было отмечено появление осадка. Кроме того, по результатам определения склонности к различным видам помутнений был отмечен рост доли коньяков, нестойких к необратимым коллоидным и кристаллическим помутнениям в трех группах, кроме IV группы. Полученные данные по исследованию структуры осадков и результаты тестов на розливостойкость согласуются с характером изменений массовых концентраций катионов натрия и кальция, а также фенольных соединений. В целом полученные результаты проведенных исследований показали необходимость контроля массовой концентрации катионов натрия и кальция, а также фенольных соединений при прогнозировании розливостойкости коньяков. One of the important components of the quality characteristics of alcoholic beverages of grape origin, including cognacs, is their stability (bottling resistance) for a long time. Cognac is a complex multicomponent system that includes more than 800 different compounds, including the phenolic complex of oak wood and minerals. During long-term storage, under the influence of a number of factors, these compounds, interacting with each other, can form various types of turbidity, which entails the loss of the presentation of the finished product. The aim of this work was to study the effect of individual indicators of the physical and chemical composition of processed cognacs on the change in their stability during storage. As objects of research, we used samples of processed bottling-resistant cognacs of domestic production, which were divided, depending on age, into four groups: Group I - three-year-old, four-year-old and five-year-old (23 samples); Group II - matured «KV» and matured of the highest quality «KVVK» (15 samples); Group III - old «KS» (9 samples); IV group - very old «OS» (7 samples). The samples were stored for 6 months at a temperature of 22…25 °C, in conditions out of direct sunlight. During storage, changes in physical and chemical parameters, bottling resistance and organoleptic characteristics of the samples under study were monitored at a frequency of 1 time per month. It was found that during the entire storage period, the physicochemical indicators of the studied samples remained within the normal range. However, in some samples, at a certain stage of the experiment (after 2 months of storage), the appearance of a precipitate was noted. In addition, according to the results of determining the tendency to various types of cloudiness, an increase in the proportion of cognacs unstable to irreversible colloidal and crystalline cloudiness was noted in three groups, except for group IV. The data obtained on the study of the structure of sediments and the results of tests for pouring resistance are consistent with the nature of changes in the mass concentrations of sodium and calcium cations, as well as phenolic compounds. In general, the results of the studies carried out showed the need to control the mass concentration of sodium and calcium cations, as well as phenolic compounds when predicting the pouring resistance of cognacs.

Download Full-text

Effect of Cladosporium cladosporioides on the Composition of Mycoflora and the Quality Parameters of Table Eggs during Storage

Processes ◽

10.3390/pr9040613 ◽

2021 ◽

Vol 9 (4) ◽

pp. 613

Author(s):

Pavlina Jevinová ◽

Monika Pipová ◽

Ivana Regecová ◽

Soňa Demjanová ◽

Boris Semjon ◽

...

Keyword(s):

Egg Quality ◽

Storage Period ◽

Storage Conditions ◽

Quality Parameters ◽

Cladosporium Cladosporioides ◽

Dew Point ◽

Different Temperatures ◽

Group B ◽

Entire Storage Period ◽

Penicillium Spp

The eggshells of 120 experimental one-day-old table eggs were contaminated with the spore suspension of Cladosporium cladosporioides, divided into three groups (A–C) and stored at three different temperatures (3 °C, 11 °C and 20 °C) for 28 days. Visible growth of molds on/in experimental eggs was not observed within the entire storage period. No significant differences in the numbers of molds were found between particular groups of eggs. However, the composition of egg mycoflora was greatly influenced by storage conditions. Three mold genera were identified using the PCR method. The highest mold numbers were determined on Day 14 (Groups A and C) and Day 21 (Group B) when the maximum relative humidity and dew point temperature were recorded. On the same days, the dominance of Penicillium spp. and the minimum eggshell firmness were observed. Noticeable changes in egg quality were observed in eggs stored at 20 °C, and most of these eggs were downgraded at the end of storage period. The growth ability differed significantly among three mold genera. Penicillium spp. and Fusarium spp. showed better growth intensity at increased values (0.91–0.94) of water activity (aw) indicating a possible risk associated with the occurrence of mycotoxins in the egg contents.

Download Full-text

Efficacy of the Antigenicity-Retaining Ability of Fixative Solutions for Liquid-Based Cytology: Immunocytochemistry of Long-Term Storage

Acta Cytologica ◽

10.1159/000518452 ◽

2021 ◽

pp. 1-12

Author(s):

Hiaki Sato ◽

Yoshiaki Norimatsu ◽

Satoshi Irino ◽

Takeshi Nishikawa

Keyword(s):

Cell Membrane ◽

Room Temperature ◽

Storage Temperature ◽

Storage Period ◽

Storage Conditions ◽

Immunocytochemical Staining ◽

Long Term Storage ◽

Liquid Based Cytology ◽

Term Storage

Introduction/Objective: Liquid-based cytology (LBC) is advantageous as multiple stained specimens can be prepared and used for additional assays such as immunocytochemical and molecular-pathological investigations. Two types of preservative-fixative solutions (fixatives) are used for nongynecologic specimens used in the BD SurePath-LBC (SP-LBC) method, and their components vary. However, few studies have evaluated the differences in antigen-retaining ability between these fixatives. Therefore, we investigated and compared the antigen-retaining ability of the fixatives in immunocytochemical staining (ICC) under long-term storage conditions. Materials and Methods: Sediments of cultured RAJI cells (derived from Burkitt’s lymphoma) were added to each fixative (red and blue) and stored at room temperature for a specified period (1 h; 1 week; and 1, 3, and 6 months). The specimens were then prepared using the SP-LBC method and subjected to ICC. Positivity rate was calculated using the specimens fixed at room temperature for 1 h as a control. Antibodies against Ki67 expressed in the nucleus and against CD20 and leukocyte common antigen (LCA) expressed on the cell membrane were used. Results: For CD20 and LCA, the positivity rate increased with time in the red fixative compared with that in the control. In the blue fixative, the positivity rate was highest at 1 h and was maintained at a high level throughout the storage period. In contrast, the Ki67 positivity rate was highest at 1 h in both red and blue fixatives and markedly decreased with time. Therefore, although refrigerated (8°C) storage was used, no improvement was noted. Conclusions: Long-term storage is possible for cell membrane antigens at room temperature; however, it is unsuitable for intranuclear antigens. Therefore, we conclude that suitable fixative type and storage temperature differ based on antigen location. Further investigation is warranted.

Download Full-text

Dependence of fat acidity value on wheat grain storage conditions

BIO Web of Conferences ◽

10.1051/bioconf/20201700107 ◽

2020 ◽

Vol 17 ◽

pp. 00107

Author(s):

I. A. Kechkin ◽

V. A. Ermolaev ◽

M. V. Ivanov ◽

A. I. Romanenko ◽

E. A. Gurkovskaya

Keyword(s):

Storage Temperature ◽

Storage Period ◽

Acid Value ◽

Storage Conditions ◽

Air Humidity ◽

Wheat Grain ◽

Storage Duration ◽

Long Term Storage ◽

Relative Air Humidity

The article presents the dependence of the fat acidity value (FAV) on the values of humidity and temperature, the relationship between the storage duration for wheat grain and FAV. To establish the expiration date of wheat grain during long-term storage, the author of the article considered the fat acid value (FAV) in mg of KOH. Storage temperature and relative air humidity in a desiccator affect the change (growth) of fat acidity value. The greatest changes occurred at 6th, 7th and 8th months of storage at a relative air humidity of more than 65 % and temperatures above 20 °C. At a storage temperature of 10 °C, in all cases the growth of FAV remained insignificant and was within the limits of determination accuracy. It is noted that when the relative humidity was below 60 %, while the temperature was the same as in the previous case, the FAV of wheat grain was practically unchanged through the 6-month storage period.

Download Full-text

Production and Evaluation of Probiotic Whole Wheat Flour

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1482 ◽

2019 ◽

Vol 38 (04) ◽

Author(s):

Loveleen Kaur Sarao ◽

M Arora

Keyword(s):

Wheat Flour ◽

Lactobacillus Casei ◽

Storage Period ◽

Storage Conditions ◽

Significant Decline ◽

Whole Wheat Flour ◽

Titrable Acidity ◽

Whole Wheat ◽

Ambient Storage ◽

Entire Storage Period

This study investigated the production and evaluation of probiotic whole wheat flour using two probiotic cultures, Lactobacillus acidophilus and Lactobacillus casei. The probiotic cultures were added in the lyophilized form, individually and in combination to formulate probiotic whole wheat flour. The developed probiotic whole wheat flour was stored under ambient storage conditions for seventy five days. The changes in colour, smell, pH and titrable acidity of the probiotic whole wheat flour were also monitored for the entire storage period. The data was subjected to JMP statistical software (Version 10, SAS, USA) for analysis of variance (ANOVA). Least significant differences (LSD) were presented at a 95 % confidence level (plessthan0.05). A probiotic viability of >109 cfu/g was found in the developed probiotic whole wheat flour. A statistically significant decline was found in the probiotic count after two months of storage. The pH decreased and the titrable acidity increased with the elapse of the storage period.

Download Full-text

Artificially cooling of onion bulbs stored in brickwork-patterned vertical silos

Horticultura Brasileira ◽

10.1590/s0102-053620190216 ◽

2019 ◽

Vol 37 (2) ◽

pp. 234-238

Author(s):

Elizanilda R Rêgo ◽

Ana Paula S Ferreira ◽

Danilo Manoel Pereira ◽

Ariana M Pereira ◽

Olinto L Pereira ◽

...

Keyword(s):

Experimental Design ◽

Shelf Life ◽

Relative Water Content ◽

Room Temperature ◽

Storage Period ◽

Storage Conditions ◽

The Third ◽

Onion Bulbs ◽

Peel Color ◽

Relative Water

ABSTRACT Onion is the third most consumed vegetable worldwide, such as potatoes and tomatoes. Its conservation is influenced by temperature and humidity, and greatest losses occur at postharvest due to lack of storage infrastructure. Thus, the aim of this study was to evaluate the effect of partial cooling in vertical silo on postharvest conservation of cured onion bulbs cultivar Bola Precoce. The experimental design was completely randomized, with six replicates, arranged in split plot scheme. Plots consisted of two storage conditions: onion bulbs stored in silo 1 at room temperature (T1) and bulbs stored in silo 2 with artificial cooling (T2). Subplots were two periods of bulb removal from storage (0 and 14 days). We evaluated peel color, using chroma (C*) and internal and external luminosity (L*); relative water content (TRA) of peel and pulp of bulbs and fresh mass loss (PMF) when the experiment was installed and after 14 days for both experiments and at 21 days for T2. The average temperatures obtained in both silos were 30.4 and 16.4°C, respectively. Bulbs of T1 had 14 days shelf life whereas, bulbs of T2 had a shelf life of 21 days. Bulbs of T1 showed lighter peel on day zero. The 14-day storage made the bulbs lighter in T2. In relation to pulp color, storage period made pulp lighter in both treatments. On day 14, bulbs of T1 showed lighter pulp color comparing to bulbs of T2. Both treatments showed similar behavior on day zero for internal chroma. After 14 days storage, internal and external chroma was higher in bulbs of T2. Storage period reduced internal hue only in bulbs of T2 which showed lower internal hue in both evaluation periods. TRA was higher in T1 in both evaluation periods. PMF was higher according to storage period; however loss did not differ between treatments. Storage of onion bulbs in cooled silos increased their viability in 7 days, in relation to storage without refrigeration.

Download Full-text

Effect of storage conditions on cellulose nanocrystal stability

TAPPI Journal ◽

10.32964/tj13.5.53 ◽

2014 ◽

Vol 13 (5) ◽

pp. 53-61 ◽

Cited By ~ 4

Author(s):

STEPHANIE BECK ◽

JEAN BOUCHARD

Keyword(s):

Physical Stability ◽

Storage Period ◽

Storage Conditions ◽

Neutral Salt ◽

Long Term Storage ◽

Industrial Material ◽

Freeze Dried ◽

Kinetics Of ◽

Term Storage

Cellulose nanocrystals (CNCs) have evolved from a laboratory curiosity to an industrial material manufactured at a scale of up to 1 ton/day. Such large quantities of CNCs will inevitably be stored for different lengths of time before shipping and use. The chemical and physical stability of CNCs during long-term storage under various conditions was monitored. As-produced acidic H-CNCs and neutral salt form Na-CNCs were stored at ambient temperature and at 4°C as never-dried suspensions, and as a freeze-dried solid in the case of Na-CNCs. A variety of parameters were measured at intervals during the storage period. The CNC sulfate half-ester content, the cellulose chain length, and the unique optical properties of CNC films were of particular interest. Changes in these parameters were analyzed to determine the kinetics of long-term CNC degradation and establish the shelf-life of CNCs under different storage conditions.

Download Full-text

Stability and Influence of Storage Conditions on Nanofibrous Film Containing Tooth Whitening Agent

Pharmaceutics ◽

10.3390/pharmaceutics13040449 ◽

2021 ◽

Vol 13 (4) ◽

pp. 449

Author(s):

Siriporn Okonogi ◽

Adchareeya Kaewpinta ◽

Pisaisit Chaijareenont

Keyword(s):

Water Absorption ◽

Storage Condition ◽

Storage Conditions ◽

Scanning Calorimetry ◽

Adhesive Properties ◽

Tooth Whitening ◽

Electrospinning Technique ◽

Long Term Storage ◽

Whitening Agent ◽

Nanofibrous Structure

Carbamide peroxide (CP), a tooth whitening agent, is chemically unstable. The present study explores stability enhancement of CP by loading in a nanofibrous film (CP-F) composed of polyvinyl alcohol/polyvinylpyrrolidone/silica mixture, using an electrospinning technique. Kept at a temperature range of 60–80 °C for 6 h, CP in CP-F showed significantly higher stability than that in a polymer solution and in water, respectively. Degradation of CP in CP-F could be described by the first order kinetics with the predicted half-life by the Arrhenius equation of approximately 6.52 years. Physicochemical properties of CP-F after long-term storage for 12 months at different temperatures and relative humidity (RH) were investigated using scanning electron microscopy, X-ray diffractometry, differential scanning calorimetry, and Fourier transform infrared spectroscopy. It was found that high temperature and high humidity (45 °C/75% RH) could enhance water absorption and destruction of the nanofibrous structure of CP-F. Interestingly, kept at 25 °C/30% RH, the nanofibrous structure of CP-F was not damaged, and exhibited no water absorption. Moreover, the remaining CP, the mechanical properties, and the adhesive properties of CP-F were not significantly changed in this storage condition. It is concluded that the developed CP-F and a suitable storage condition can significantly improve CP stability.

Download Full-text

Evolution of Food Safety Features and Volatile Profile in White Sturgeon Caviar Treated with Different Formulations of Salt and Preservatives during a Long-Term Storage Time

Foods ◽

10.3390/foods10040850 ◽

2021 ◽

Vol 10 (4) ◽

pp. 850

Author(s):

Annalaura Lopez ◽

Federica Bellagamba ◽

Erica Tirloni ◽

Mauro Vasconi ◽

Simone Stella ◽

...

Keyword(s):

Food Safety ◽

Organic Acids ◽

Solid Phase ◽

Current Trend ◽

Storage Period ◽

Storage Conditions ◽

Sensory Profile ◽

Volatile Profile ◽

Safety Parameters ◽

Statistic Model

Caviar is a semi-preserved fish preparation in which cold storage (around 0 °C) and packaging under anaerobic conditions are fundamental to guarantee adequate safety parameters. Consumers seem to prefer caviar prepared with food salt only, but according to the needs of the different distribution channels, some preservatives are used in order to prolong its shelf life and to allow less restrictive storage conditions. Traditionally, the most common preservative was sodium tetraborate (borax), a salt that contributes to the sensory profile of caviar. However, due to its toxicity, borax has been banned in many countries, and the current trend is to reduce or eliminate its use. In this study, we evaluated the evolution of food safety parameters (pH, water activity, microbiological parameters) and the volatile profile during 14 months of storage in caviar samples treated with three different preservatives: I. exclusively NaCl, II. a mixture of borax and NaCl, and III. a mixture of organic acids and salts. Microbial presence was studied by means of plate counts; volatile organic compounds were identified on the sample headspace by means of solid phase microextraction with gas-chromatography and mass spectrometry. Results showed relevant differences among the three treatments investigated, with salt samples characterized by the highest viable counts and the greatest presence of volatile products driven by oxidative and spoilage processes, mainly occurring toward lipid and amino acids. On the contrary, the mixture of organic acids and salts showed the best response during the entire storage period. Finally, the employment of a multiparametric statistic model allowed the identification of different clusters based on the time of ripening and the preservative treatments used.

Download Full-text