scholarly journals Assessment of evaporative cooling system potential for short-term storage management of vegetables during transportation

2020 ◽  
Vol 1 (3) ◽  
pp. 1-6
Keyword(s):  
Evaporative Cooling ◽  
Storage Management ◽  
Leafy Vegetables ◽  
Control Panel ◽  
Short Term ◽  
Storage Unit ◽  
Storage Treatment ◽  
Short Term Storage ◽  
Evaporative Cooler ◽  
Term Storage

A system based on direct evaporative cooling principle for short-term storage management of vegetables during transportation was designed, developed and assessed its performance. The evaporative cooling applies the principle of water evaporation to achieve temperature reduction and relative humidity increment. The system comprises evaporative cooler, power supply (battery, battery charger and power inverter), control panel, storage unit and real-time data monitoring (of temperature, T and relative humidity, RH). The evaporative cooler consists water reservoir, pump, cooling pad, extraction fan, connecting pipe and control panel. The system (that applies alternating current (AC)) can be powered by two-12 V serial truck batteries (direct current, DC) via power inverter. In this research, the effect of water type towards cooling process inside storage unit was studied too. The use of icy water as an evaporation media exhibited higher temperature reduction, T (6.11 ± 2.30 C) as compared to ambient water (4.06 ± 1.91 C). RH for both cases achieved 99 %. The quality of selected leafy vegetables (green amaranth, water spinach and choysum) for fresh market that underwent evaporative cooling storage treatment (T1) was assessed. Post four-hour storage, leafy vegetables stored under T1 exhibited the least weight loss as compared to ambient storage treatment (T2) and cold storage treatment (T3). However, post two-week storage, the vegetables quality that underwent T1 was comparable to T2, but slightly lower than T3. The system exhibited potential to maintain vegetables quality during the short-term storage in transportation.

scholarly journals The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour

2021 ◽  
pp. 108201322199884
Author(s):  
Rami Akkad ◽  
Ereddad Kharraz ◽  
Jay Han ◽  
James D House ◽  
Jonathan M Curtis
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Room Temperature ◽  
Unsaturated Fatty Acids ◽  
Solid Phase ◽  
Short Term ◽  
Bean Flour ◽  
Odour Activity Value ◽  
Short Term Storage ◽  
Term Storage

The odour emitted from the high-tannin fab bean flour ( Vicia faba var. minor), was characterized by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC–MS). The relative odour activity value (ROAV) was used to monitor the changes in key volatile compounds in the flour during short-term storage at different temperature conditions. The key flavour compounds of freshly milled flour included hexanal, octanal, nonanal, decanal, 3-methylbutanal, phenyl acetaldehyde, (E)-2-nonenal, 1-hexanol, phenyl ethyl alcohol, 1-octen-3-ol, β-linalool, acetic acid, octanoic acid, and 3-methylbutyric acid; these are oxidative degradation products of unsaturated fatty acids and amino acids. Despite the low lipid content of faba beans, the abundances of aldehydes arising during room temperature storage greatly contributed to the flavour of the flour due to their very low odour thresholds. Two of the key volatiles responsible for beany flavour in flour (hexanal, nonanal) increased greatly after 2 weeks of storage at room temperature or under refrigerated conditions. These volatile oxidation products may arise as a result of enzymatic activity on unsaturated fatty acids, and was seen to be arrested by freezing the flour.

Effect of short-term storage on phenolic content,o-diphenolase and peroxidase activities of cut yam tubers (Dioscorea sp)

1992 ◽  
Vol 60 (3) ◽  
pp. 309-312 ◽  
Author(s):  
Helen N. Asemota ◽  
Max A. Wellington ◽  
Adewale A. Odutuga ◽  
Mohammed H. Ahmad
Keyword(s):  
Phenolic Content ◽  
Short Term ◽  
Short Term Storage ◽  
Term Storage

Fractionation of Fresh Wastewater and Solubility of Phosphorus in Short-Term Storage

2006 ◽  
Vol 41 (6) ◽  
pp. 1183-1188 ◽  
Author(s):  
JARMO SALLANKO ◽  
MIKKO HINKKANEN ◽  
JARKKO OKKONEN
Keyword(s):  
Short Term ◽  
Short Term Storage ◽  
Term Storage

Short-term storage of perch (Perca fluviatilis L.) milt under cooling conditions

2013 ◽  
Vol 13 ◽  
pp. 39 ◽  
Author(s):  
Beata Sarosiek ◽  
Beata I. Cejko ◽  
Dariusz Kucharczyk ◽  
Daniel Żarski ◽  
Sylwia Judycka ◽  
...  
Keyword(s):  
Perca Fluviatilis ◽  
Short Term ◽  
Cooling Conditions ◽  
Perch Perca Fluviatilis ◽  
Short Term Storage ◽  
Term Storage

scholarly journals Impact of Thermotherapy and Short-Term Storage on Quercus robur L. Acorn Mycobiota and Germination

Forests ◽  
2021 ◽  
Vol 12 (5) ◽  
pp. 528
Author(s):  
Jelena Kranjec Orlović ◽  
Damir Drvodelić ◽  
Marko Vukelić ◽  
Matea Rukavina ◽  
Danko Diminić ◽  
...  
Keyword(s):  
Natural Regeneration ◽  
Fungal Diversity ◽  
Quercus Robur ◽  
Negative Impact ◽  
Storage Conditions ◽  
Short Term ◽  
Isolation Frequency ◽  
Short Term Storage ◽  
Penicillium Spp ◽  
Term Storage

When natural regeneration of Quercus robur stands is hampered by an insufficient acorn yield, human assisted sowing of acorns collected in non-affected stands and stored for some period of time is performed. To inhibit the development of fungi and acorn deterioration during storage, thermotherapy is usually applied by submerging acorns for 2.5 h in water heated to 41 °C. This research aimed to test the effect of four thermotherapy treatments of different durations and/or applied temperatures as well as short-term storage at −1 °C or 3 °C on acorn internal mycobiota and germination. Fungal presence in cotyledons was analyzed in 450 acorns by isolation of mycelia on artificial media, followed by a DNA-based identification. Germination of 2000 acorns was monitored in an open field trial. Thermotherapy significantly decreased fungal diversity, while storage at 3 °C increased the isolation frequency of several fungi, mainly Penicillium spp. The most frequently isolated fungi did not show a negative impact on acorn germination after short-term storage. The study confirmed the efficiency of thermotherapy in the eradication of a part of acorn internal mycobiota, but also its effect on the proliferation of fast-colonizing fungi during storage. However, the latter showed to be more stimulated by storage conditions, specifically by storage at 3 °C.

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