Studies of long-term storage of high quality raw sugar

2010 ◽  
pp. 419-426
Author(s):  
Vadim Kochergin
Keyword(s):  
Sugar Content ◽  
Storage Period ◽  
Future Research ◽  
High Quality ◽  
The Core ◽  
Long Term Storage ◽  
Short Period ◽  
Raw Sugar ◽  
Term Storage

Although existing contracts do not provide sufficient economic justification to increase raw sugar quality, the trend of manufacturing better quality raw sugar in the factories will likely continue. Relatively few studies have been conducted on storage of VHP (very high pol) and VLC (very low color) sugars, especially when the storage period approaches 9–10 months. Monitoring of commercial sugar shipments indicated that, after an initial relatively safe period of storage, sugar color might double or even triple in a short period of time. Large experimental piles of VHP and VLC sugar were monitored in two sugar factories with different crystallization sequences (conventional and double magma) for two consecutive seasons. Temperature and relative humidity probes were placed up to 15 m inside the piles. Samples were taken periodically to evaluate the effects of storage conditions on color, purity, invert sugar content and other parameters. It was concluded that sugar of high quality stores better compared to conventional sugar. However, even VHP sugar can double its color during long-term storage. Sampling near the surface of the sugar pile (up to 1.5 m inside the pile) is not representative of the bulk of sugar. It has been found that sugar temperature follows the ambient trend as deep as 3 m inside the pile. Sugar within 1.5 m of the surface that was not subjected to temperature increase stored well compared to sugar in the core of the pile. It is unclear what conditions trigger color increase in storage. Changes in temperature profiles of raw sugar during storage in commercial warehouses indicate that some exothermic reactions take place in the core of the piles that result in color increase and reduction of sucrose content. The reactions take place even when the initial sugar water content and temperature meet the requirements accepted for safe storage (safety factor below 0.25 and temperature below 30 °C). Lower sugar pH value may be one of the reasons that make sugar less stable in storage. Options of cooling sugar before or during the storage will be considered in future research.

scholarly journals Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Grzegorz Leśnierowski ◽  
Tianyu Yang ◽  
Renata Cegielska-Radziejewska
Keyword(s):  
Microwave Radiation ◽  
Egg White ◽  
Process Time ◽  
High Quality ◽  
Chicken Egg ◽  
Egg White Lysozyme ◽  
Physicochemical Changes ◽  
Long Term Storage ◽  
Term Storage

AbstractThermal modification is an effective method that induces significant expansion of the antimicrobial properties and other valuable properties of chicken egg white lysozyme. In our latest research, a new innovative method of enzyme modification was developed, in which microwave radiation was used as an energy source to process liquid lysozyme concentrate (LLC). After modification, high-quality preparations were obtained. However, long-term storage in a concentrated form initiated various processes that caused darkening over time and could also lead to other significant changes to their structure and, consequently, to their functional properties. This necessitated multidirectional research to explain this phenomenon. This paper presents the results of research aimed at assessing the physicochemical changes in the properties of microwave-modified lysozyme in the form of a liquid concentrate after long-term storage under refrigeration conditions. The assessment also considered the conditions under the acidity of the modifying medium and the duration of the microwave modification. The analysis showed that the values of the basic parameters determining the quality and usefulness of the modified enzyme significantly improved during long-term storage of the preparations. The greatest changes were observed in the preparations modified for the longest time and in the most acidic environment (process time 260 s, pH 2.0), the number of oligomers under these conditions increased by 18% after 12 months of holding, and the surface hydrophobicity increased by as much as 31%. In addition, microbiological tests showed that the preparations of microwave-modified lysozyme had an effect on gram-positive bacteria as well as on gram-negative, and this effect was significantly enhanced after 12 months. The results confirm that LLC modification with microwave radiation is a highly efficient method to prepare high-quality and high utility potential lysozyme. Notably, an interesting and important phenomenon was the observation of the unconventional behaviour of the preparations during their long-term storage, which increased their utility potential significantly.

Summer Pruning: An Ecological Alternative to Postharvest Calcium Treatment to Improve Storability of High Quality Apple cv. ‘Reinette du Canada’

2010 ◽  
Vol 16 (4) ◽  
pp. 343-350 ◽  
Author(s):  
M. Guerra ◽  
P.A. Casquero
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
High Quality ◽  
Long Term Storage ◽  
Postharvest Application ◽  
Bitter Pit ◽  
Best Parameter ◽  
Term Storage ◽  
Organic Orchards

Two strategies, summer pruning and postharvest Ca treatment, were studied in apple (Malus domestica Borkh) cv. ‘Reinette du Canada’ in order to analyze its effect on the fruit quality during storage. Summer pruning and Ca treatment reduced external and internal bitter-pits; so after 180 days of storage, both treatments decreased external bitter-pit by 10.0% and 16.7%, respectively. Summer pruning influenced color, firmness, total soluble solids and titratable acidity (TA) of fruit during storage, whereas Ca treatment only affected firmness and TA. Fruit from pruned trees had significant lower K and Mg than those from unpruned trees and Ca treatment increased Ca content. Orchard management, by means of summer pruning, combined with Ca postharvest application would be useful to prevent losses due to bitter-pit during storage in commercial orchards. However, in organic orchards, summer pruning would be the ecological alternative to decrease bitter-pit incidence during storage in high quality apple cv. ‘Reinette du Canada’. K/Ca ratio, on the peel at harvest, turned out to be the best parameter to correlate with external and internal bitter-pits during storage; so this ratio would be useful to predict bitter-pit on long-term storage.

scholarly journals Rapid, Reproducible, Quantifiable NMR Metabolomics: Methanol and Methanol: Chloroform Precipitation for Removal of Macromolecules in Serum and Whole Blood

Metabolites ◽  
2018 ◽  
Vol 8 (4) ◽  
pp. 93 ◽  
Author(s):  
Cora McHugh ◽  
Thomas Flott ◽  
Casey Schooff ◽  
Zyad Smiley ◽  
Michael Puskarich ◽  
...  
Keyword(s):  
Human Serum ◽  
1H Nmr ◽  
Whole Blood ◽  
Nmr Spectra ◽  
High Quality ◽  
Healthy Human ◽  
Long Term Storage ◽  
The Impact ◽  
Term Storage

Background: Though blood is an excellent biofluid for metabolomics, proteins and lipids present in blood can interfere with 1d-1H NMR spectra and disrupt quantification of metabolites. Here, we present effective macromolecule removal strategies for serum and whole blood (WB) samples. Methods: A variety of macromolecule removal strategies were compared in both WB and serum, along with tests of ultrafiltration alone and in combination with precipitation methods. Results: In healthy human serum, methanol:chloroform:water extraction with ultrafiltration was compared to methanol precipitation with and without ultrafiltration. Methods were tested in healthy pooled human serum, and in serum from patients with sepsis. Effects of long-term storage at −80 °C were tested to explore the impact of macromolecule removal strategy on serum from different conditions. In WB a variety of extraction strategies were tested in two types of WB (from pigs and baboons) to examine the impact of macromolecule removal strategies on different samples. Conclusions: In healthy human serum methanol precipitation of serum with ultrafiltration was superior, but was similar in recovery and variance to methanol:chloroform:water extraction with ultrafiltration in pooled serum from patients with sepsis. In WB, high quality, quantifiable spectra were obtained with the use of a methanol: chloroform precipitation.

Understanding Actinides through the Role of 5f Electrons

MRS Bulletin ◽  
2001 ◽  
Vol 26 (9) ◽  
pp. 684-688 ◽  
Author(s):  
T. Gouder ◽  
F. Wastin ◽  
J. Rebizant ◽  
G.H. Lander
Keyword(s):  
Predictive Power ◽  
Quality Data ◽  
Nuclear Fuels ◽  
High Quality ◽  
High Quality Data ◽  
Long Term Storage ◽  
5F Electrons ◽  
Term Storage

Studies of the actinide elements and compounds were (and are) motivated by the need to characterize their structural and thermodynamic properties for the development of nuclear fuels and the treatment of waste, whether it be for long-term storage or ideas involving transmutation in high-powered accelerators. For the most part, tables giving these data exist, although the data for transuranium compounds are rather sparse. A much more difficult task is to understand the data and develop theories that have predictive power in this part of the periodic table. In doing this, however, we are confronted with the extremely complicated electronic structure of the 5f shell and the great paucity of high-quality data on materials containing transuranium isotopes.

scholarly journals Effect of nanosized calcium and magnesium particles on absorption in peach tree leaves

2021 ◽  
Author(s):  
Jae-Ryoung Park ◽  
Yoon-Hee Jang ◽  
Il Kyung Chung ◽  
Kyung-Min Kim
Keyword(s):  
Particle Size ◽  
Cell Walls ◽  
Prunus Persica ◽  
Storage Period ◽  
Magnesium Content ◽  
Long Term Storage ◽  
Short Period ◽  
Calcium And Magnesium ◽  
Peach Trees

Plants require a variety of elements to grow. Of these, calcium and magnesium play an important role in strengthening the cell wall. Although peaches (Prunus Persica) are highly preferred by consumers, they ripen quickly and become soft over a relatively short period of time after harvesting, making them difficult to transport and store. In addition, the ripening process of peaches proceeds very quickly. In addition, cell walls are weakened during maturation, and various pathogens can easily grow, causing rapid decay. Therefore, yield loss occurs during long-term storage or transport. To increase the storage period, a method to delay softening action is required. One potential means to improve firmness is improve calcium and magnesium content as these elements make up and strengthen cell walls. However, calcium and magnesium are not readily absorbed by plants. In this study, the size of calcium and magnesium particles were reduced to less than 900 nm via grinding and their absorption rates were evaluated in the leaves of peach trees. When plant nutrients with a small particle size by nanotechnology were sprayed on peach trees, the content of calcium and magnesium was increased in the petioles, adaxial, abaxial, and leaf side. Therefore, a reduction in the particle size of calcium and magnesium increases the absorption rate in peach leaves.

scholarly journals The Influence of 1-Methylcyclopropene on `Cortland' and `McIntosh' Apple Quality Following Long-term Storage

HortScience ◽  
2004 ◽  
Vol 39 (5) ◽  
pp. 1062-1065 ◽  
Author(s):  
John M. DeLong ◽  
Robert K. Prange ◽  
Peter A. Harrison
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Long Term Storage ◽  
Solids Content ◽  
Apple Quality ◽  
Term Storage

`Redcort Cortland' and `Redmax' and `Summerland McIntosh' apples (Malus ×domestica Borkh.) were treated with 900 nL·L-1 of 1-methylcyclopropene (1-MCP) for 24 hours at 20 °C before storage and were kept at 3 °C in either a controlled atmosphere (CA) of 2 kPa O2 and <2.5 kPa CO2 or in an air (RA) environment for up to 9 months. After 4.5 months, half of the fruit were treated with a second 900 nL·L-1 1-MCP application in air at 3 °C for 24 hours and then returned to RA or CA storage. At harvest and following removal at 3, 6, and 9 months and a 7-day shelf life at 20 °C, fruit firmness, titratable acidity (TA) and soluble solids content (SSC) were measured, while internal ethylene concentrations (IEC) in the apple core were quantified after 1 day at 20 °C. Upon storage removal and following a 21-day shelf life at 20 °C, disorder incidence was evaluated. 1-MCP-treated apples, particularly those held in CA-storage, were more firm and had lower IEC than untreated fruit. Higher TA levels were maintained with 1-MCP in all three strains from both storages, while SSC was not affected. Following the 6- and/or 9-month removals, 1-MCP suppressed superficial scald development in all strains and reduced core browning and senescent breakdown in RA-stored `Redmax' and `Summerland' and senescent breakdown in RA-stored `Redcort'. 1-MCP generally maintained the quality of `Cortland' and `McIntosh' fruit held in CA and RA environments (particularly the former) to a higher degree than untreated apples over the 9-month storage period. A second midstorage application of 1-MCP at 3 °C did not improve poststorage fruit quality above a single, prestorage treatment.

scholarly journals Scientific significance of using protective devices in pear storage in refrigerated warehouses (in the case of Uzbekistan)

2021 ◽  
Vol 939 (1) ◽  
pp. 012039
Author(s):  
A Sh Azizov ◽  
K S Sultonov ◽  
J A Gafurov
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Long Term Storage ◽  
Plastic Bag ◽  
Scientific Significance ◽  
Santa Maria ◽  
Term Storage ◽  
Initial Research ◽  
Main Factor

Abstract In this article, a scientific study on the long-term storage of Santa Maria pears in refrigerated warehouses through using modern protective equipment, special bags and ethylene-absorbing absorbers, was conducted. Accordingly, the main factor influencing the long shelf life of pears was the natural loss during the storage. It was considered that calculation and analysis of effects inducing the natural loss were pivotal to improve the preservation of the fruit, maintain freshness and all useful elements of the fruit, and prolong the storage period. Ethylene absorber and Modified Atmosphere Packaging (MAP) packages were used in the initial research step, and collected pears were placed in the refrigerator at a temperature of 0-2°C in 8 different Options. Results showed that the higher natural loss in the fruit stored without employing any means (in option 1) was 5.45% equal to 193.9 gram, whereas the best result was in Option 7 used the MAP special plastic bag and two pieces of absorbers, and compared to the initial weight, 4099 grams, the natural loss in the fruit was 1.20% equal to 47.7 gram.

scholarly journals Investigation of the chemical composition of pumpkin pulp as a basis for soft drinks

Vestnik MGTU ◽  
2021 ◽  
Vol 24 (4) ◽  
pp. 441-449
Author(s):  
M. N. Shkolnikova ◽  
V. N. Abbazova
Keyword(s):  
Sugar Content ◽  
Meat Products ◽  
Climatic Conditions ◽  
Raw Material ◽  
Long Term Storage ◽  
Technological Potential ◽  
Wide Range ◽  
Snack Products ◽  
Term Storage

Pumpkin fruits ( Cucurbita spp.) have a number of advantages and high technological potential, thanks to almost universal cultivation in a wide range of agro-climatic conditions, the ability to long-term storage, the content of dietary fibers, pectin and other polysaccharides, carotenoids, polyphenolic substances, vitamins, which cause a wide range of physiological orientation. In the process of researching the composition of local cultivars of pumpkin and the world experience of using Cucurbita spp. in the composition of food products, the need to use this ingredient in beverage recipes has been substantiated. The content of dry substances in the pumpkin samples is from 8.18 % ("Gribovskaya") to 11.6 % ("Orange bush"). The maximum sugar content is distinguished by the varieties "Winter Sweet" (6.87 %) and "Orange Bush" (7.40 %). The content of BAS-antioxidants is (without visible difference depending on the growing region): carotenoids from 1.3 mg/100 g in "Gribovskaya" to 2.0 mg/100 g - "Orange bush"; ascorbic acid - 8.7 mg/100 g in "Rossiyanka" to 14.2 mg/100 g - "Orange bush". Today all parts of the pumpkin fruit are used: the bark is a raw material for the production of feed flour and a substrate for the cultivation of lactobacilli, the seeds are traditionally used to produce pumpkin oil and flour, the pulp of the fruit is a raw material for juice-containing products, purees, carotenoid-containing and polysaccharide extracts, pectin, concentrates of first and second dishes, snack products, pasta, bakery, confectionery and meat products, etc.

scholarly journals Ensuring long storage of raw sugar products using electrophysical installation

2021 ◽  
pp. 56-61
Author(s):  
M. A. Yakiyayeva ◽  
A. N. Zhakatayeva ◽  
A. I. Iztayev ◽  
M. M. Маyемеrоv ◽  
B Zh. Muldabekova
Keyword(s):  
Shelf Life ◽  
Experimental Studies ◽  
Sugar Beets ◽  
Sugar Factory ◽  
Long Term Storage ◽  
Raw Sugar ◽  
Term Storage ◽  
Optimal Regimen ◽  
Long Storage

The article examined the efficiency of using an electrophysical installation to ensure the long-term storage of raw sugar products. Experimental studies of sugar beets of the second degree of infection of the Koksu sugar factory. As a result, it was found that in order to increase the shelf life of sugar products, the most optimal regimen is treatment with ozone with a concentration of 8 g/m3 for 20 minutes and an overpressure of 3 or 5 ati.

scholarly journals Evaluation of long term storage of apples by means of fractal analysis

2012 ◽  
Vol 49 (No. 4) ◽  
pp. 137-145
Author(s):  
Ľ. Kubík ◽  
A. Pavelková ◽  
T. Hornyák ◽  
P. Kováč ◽  
V. Horčin ◽  
...  
Keyword(s):  
Fractal Dimension ◽  
Fractal Analysis ◽  
Structure Determination ◽  
Storage Period ◽  
Textural Properties ◽  
Long Term Storage ◽  
Structure Degradation ◽  
Term Storage

Realization of long-term apple storage requires the most detailed information about the flesh structure and texture, whose quality is contributing by responsible way to the whole quality of the evaluated fruits. The fractal analysis that the fractal dimension of the flesh structure determination is enabling was used. Structure degradation of four apples variants of the variety Idared was evaluated by fractal dimension during long-term storage in standard conditions. The influence of the storage on the fractal dimension was investigated by means of regression dependencies. The dependences express a decrease of the fractal dimension value in the relation to the increasing storage period. The influence of long term storage and influence of the variants of the fertilization on the fractal dimension was confirmed by means of analysis of variance. Connectivity between fractal dimension and descriptors of quality of the apple flesh structure was determined with utilization of the sensoric analysis. Fractal dimension expresses the structural and textural properties of the apple flesh.

Sign in / Sign up

Export Citation Format

Share Document