Research on the Kinetics Model of Hazel Nut Quality

2012 ◽  
Vol 200 ◽  
pp. 550-553
Author(s):  
He Teng Wang
Keyword(s):  
Peroxide Value ◽  
Storage Time ◽  
Time Course ◽  
Arrhenius Equation ◽  
Storage Temperature ◽  
Acid Value ◽  
Reaction Model ◽  
Result Show ◽  
Different Temperatures ◽  
And Control

The time-course of lipid oxidation determined by peroxide value and acid value of hazel nut packed at different temperatures were evaluated, and the separate kinetic models of peroxide value and acid value with respect to storage time at different storage temperatures were established based on Arrhenius equation, so as to predict and control the quality of hazel nut during storage. The result show that the peroxide value and acid value of hazelnut increased with the storage time prolonged, besides, it will increase rapidly with the storage temperature increased. The Acid value and peroxide value has a high fitting precision with the chemical reaction model and the Arrhenius equation.

scholarly journals Influence of different method and different storage life on moisture and senzorial evaluation of durable salamis

2008 ◽  
Vol 56 (4) ◽  
pp. 183-196
Author(s):  
Hana Šulcerová ◽  
Jiří Štencl ◽  
A. Šulcová
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Heat Treated ◽  
Different Temperatures ◽  
The Difference ◽  
Total Difference ◽  
Cut Surface ◽  
Sausage Casing ◽  
General Appearance

Heat-treated salamis “Vysočina“ were produced with standard way in a meat factory; their diameter was 55 mm. Samples were stored under laboratory conditions at different temperatures: 5, 10, 15, 20, and 25 °C and sensory analysed every week during one month storage. The dry matter (d.m.) was measured, too. Descriptors of general appearance, sausage casing, texture, cut surface, dry edge, smell, taste, and salty were monitored. Biggest changes were in descriptors general appearance and sausage casing (P < 0.001) and also in dry edge (P < 0.010) during the month period. Germs of moulds were found only at 5 and 10 °C. Rapid increase of d.m. in samples was noticeable in the first week of the storage time. It was 3 % d.m. at 5 °C and 11 % d.m. at 25 °C. Increase of d.m. of salamis continues slowly in the next three weeks period; the total difference was about 10 % d.m. in the temperature range measured. Decrease of d.m. at 5 °C was noticed in the last week of the measurement. The difference was 3.5 % d.m. This change means that the equilibrium moisture content of the samples of salamis has been reached at the temperature 5 °C. The best sensorial quality of salamis “Vysočina” was in the storage temperature ranged from 15 to 20 °C.

scholarly journals Study on Changes of Textural and Biochemical Properties of Tuna during Ultra-Low Temperature Storage

2016 ◽  
Vol 6 (2) ◽  
pp. 51 ◽  
Author(s):  
Yu-ying PAN ◽  
Xiao-hua QIU ◽  
Jin-sheng YANG
Keyword(s):  
Soluble Protein ◽  
Storage Time ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Biochemical Properties ◽  
Texture Profile ◽  
Low Temperature Storage ◽  
Different Temperatures ◽  
Temperature Storage

<p class="1Body">The effect of TPA and biochemical properties of Yellow Tuna during frozen storage at different temperatures(-18°C, -25°C, -35°C, -45°C<em>, </em>-55°C<em>, </em>-65°C) were studied by measuring the textural characteristics (the hardness, Springiness) salt-solubility of myofibrillar proteins, Ca<sup>2+</sup>ATPase activities. The results indicated that the hardness, springiness, actomyosin salt-solubility, Ca<sup>2+</sup>ATPase activities decreased during the process of frozen storage. Meanwhile, the frozen stored temperature showed great effect on the freezing denaturation of protein (P &lt; 0.05). For the same longer of the storage time, the lower frozen temperature, the less extent of freeze denaturation; Stored in -18°C for three months, the content of Salt soluble protein reduced to zero; Stored in -25°C for 120 <em>days</em>, the content of salt soluble protein also reduced to zero; But stored in -55°C and -65°C, the change is very little. Ca<sup>2+</sup>ATPase activities also reduced to zero after stored in -18°C and -25°C for three months. But stored in -55°C and -65°C, there is no obvious change. Moreover, there is a Positive relationship between the change of texture profile and the content of Salt soluble protein, the lower the storage temperature, the less of the change of texture profile. Therefore, when it is stored in -55°C, the quality of Yellow Tuna can be maintained to the maximum extent within six months.</p>

scholarly journals THE TIME CURVE OF FACET DETERMINATION IN AN ULTRABAR STOCK OF DROSOPHILA MELANOGASTER

1934 ◽  
Vol 17 (4) ◽  
pp. 487-498 ◽  
Author(s):  
A. H. Hersh
Keyword(s):  
Drosophila Melanogaster ◽  
Time Course ◽  
Arrhenius Equation ◽  
Temperature Relation ◽  
Time Curve ◽  
Velocity Constant ◽  
Effective Period ◽  
Different Temperatures ◽  
Sigmoid Curve ◽  
Males And Females

By a dissection of the data obtained by Driver on the effective periods at different temperatures in males and females of an ultrabar stock of Drosophila melanogaster it has been found that a symmetrical sigmoid curve satisfactorily describes the time course of the facet-determining reaction. Consequently the differences between members of the bar series in regard to this reaction do not represent merely developmental arrests of the process at some greater or lesser distance from a common upper asymptote, but the termination of the process is approached asymptotically. The velocity constant/temperature relation shows a discontinuity in the neighborhood of 21° which may be causally related to the change in the position of the effective period from the second to the third instar. The velocity constant apparently does not conform to the well known Arrhenius equation in its relation to temperature.

scholarly journals Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Md. Anowar Hossain ◽  
Md. Masud Rana ◽  
Yoshinobu Kimura ◽  
Hairul Azman Roslan
Keyword(s):  
Shelf Life ◽  
Biochemical Parameters ◽  
Storage Time ◽  
Storage Temperature ◽  
Starch Content ◽  
Titratable Acidity ◽  
Different Temperatures ◽  
Soluble Solid ◽  
Storage Temperatures ◽  
Carbohydrate Contents

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and30±1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase,α-mannosidase,α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at30±1°C. Meanwhile polyphenol oxidase,β-galactosidase, andβ-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression ofβ-galactosidase andβ-hexosaminidase might enhance the shelf life of mango fruits.

scholarly journals Detection of long storage and sunflower adulteration of olive oils using ultra-violet (UV) spectroscopy method

2019 ◽  
Vol 8 (2) ◽  
Author(s):  
M. Al-Bachir ◽  
Y. Othman
Keyword(s):  
Peroxide Value ◽  
Storage Time ◽  
Uv Spectroscopy ◽  
Ultra Violet ◽  
Acid Value ◽  
Quality Indices ◽  
Olive Oils ◽  
Basic Quality ◽  
Quality Indexes ◽  
Long Storage

The purpose of the study was to evaluate the effects of Syrian Kaissy olive oil (SKOO) adulteration and long storage periods on the basic quality indices namely, peroxide value (PV), acid value (AV), and absorbance of UV (K232, K270, ΔK and R (K232/K270) values).This study revealed that the quality indexes, including AV, PV, K232, K270 and ΔK values, of all SKOO specimens increased with increasing storage time. It was revealed that the K232, K270 and ΔK values of SKOO specimens stored for 1 and 2 years remained under the limits, established by International Olive Council (IOC), of 2.5, 0.22 and 0.01 units, respectively. While in some cases, the K232, K270 and ΔK values exceeded their respective limits after 8, 9 and 10 years of storage. The index of R (K232/K270) decreased with time of storage.

scholarly journals Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

2014 ◽  
Vol 24 (1-2) ◽  
pp. 149-158
Author(s):  
MAK Talukder ◽  
MA Hashem ◽  
SME Rahman ◽  
MS Islam ◽  
MM Hossain ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Salt Level ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

BIOCHEMICAL CHANGES IN BEEF PATTIES BOILED WITH ETHANOL EXTRACT OF THE ROOT OF Glycyrrhiza glabra LINN

2021 ◽  
Vol 5 (1) ◽  
pp. 202-209
Author(s):  
C. O. Ugbeni ◽  
D. O. Idiakheua ◽  
U. O. Ejovwokoghene
Keyword(s):  
Peroxide Value ◽  
Iron Content ◽  
Storage Time ◽  
Statistical Difference ◽  
Ethanol Extract ◽  
Acid Value ◽  
Heme Iron ◽  
Glycyrrhiza Glabra ◽  
Malondialdehyde Content ◽  
Significant Difference

The use of spices in boiling of meat is a common phenomenon. The root of Glycyrrhiza glabra is used locally as spice for met. This work was design to determine the effect of ethanol extract of Glycyrrhiza glabra on malondialdehyde content, percentage Metmyoglobin content, acid value, Heme-iron content and peroxide value of beef stored at 4oc for a storage time of 0 to 18 hours was evaluated. Samples were taken at interval of 6 hours for analysis of the biochemical parameters under study. The statistical difference observed in Acid value, Malondialdehyde content, Heme iron content and peroxide value showed no significant difference, all having P≥0.05 in beef treated with ethanol extract of Glycyrrhiza glabra when compared to the control. On the other hand, the statistical difference in percentage metmyoglobin content when compared to the control at 0 hour interval was significant having P≤0.05, then at other distinct time interval showed no significant difference having P≥0.05. Thus, this study revealed that the extract of Glycyrrhiza glabra have a decreased antioxidant property against rancidity in beef samples and peroxide formation, although the stability of antioxidant, antimicrobial properties of Glycyrrhiza glabra decreases with storage time resulting in the variation of percentage Metmyoglobin values, Malondialdehyde values and Heme iron values, Acid value and peroxide value of beef, which indicates it may not be a good spice for beef

Effects of Storage Duration on Biodiesel Properties Derived from Waste Cooking Oil

2014 ◽  
Vol 554 ◽  
pp. 494-499 ◽  
Author(s):  
Amir Khalid ◽  
Norazwan Azman ◽  
Hanis Zakaria ◽  
Bukhari Manshoor ◽  
Izzuddin Zaman ◽  
...  
Keyword(s):  
Water Content ◽  
Fossil Fuels ◽  
Storage Temperature ◽  
Acid Value ◽  
Waste Cooking Oil ◽  
Storage Conditions ◽  
Storage Duration ◽  
Oil Reserves ◽  
Cooking Oil ◽  
Different Temperatures

The reduction of world oil reserves fossil fuels and increasing environmental concerns significantly influences the popularity of biodiesel as an alternative diesel. This research investigates the effects of storage duration of variant blending waste cooking oil ratio under different storage temperature on fuel properties. The biodiesel samples were stored at different temperatures and were monitored at regular interval over a period of 70 days. Blending of biodiesel was varied from 5vol % (WCO5) ~15vol% (WCO15) and storage temperature from 24°C~35°C. These samples were monitored on a weekly and the effects of storage conditions on properties of biodiesel such as density, kinematics viscosity, acid value, water content and flash point of biodiesel were discussed in detail. The observation of biodiesel shows that the increasing of storage duration of biodiesel derived from waste cocking oil influences to the increasing of density, kinematics viscosity, acid value and water content.

scholarly journals Penentuan Umur Simpan Yoghurt Sinbiotik Dengan Penambahan Tepung Gembolo Modifikasi Fisik

EDUFORTECH ◽  
2017 ◽  
Vol 2 (1) ◽  
Author(s):  
Rizqy Zainul Ihsan ◽  
Dewi Cakrawati ◽  
Mustika Nuramalia Handayani ◽  
Sri Handayani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Room Temperature ◽  
Arrhenius Equation ◽  
Storage Temperature ◽  
Critical Factor ◽  
Acid Value ◽  
Total Acid ◽  
C Storage

The study aim was to determine the shelf life of yogurt sinbiotik at several temperatures with the addition of Dioscorea esculenta modified flour. Lactic Acid Bacteria used for yoghurt making consist of Lactobacillus acidophilus, Bifidobacterium longun, Streptococcus themophillus. The method used Accelerated shelf life test (ASLT) with the characteristics observed namely pH, total acid value using titration method, and total lactic acid bacteria with TPC method. The concentration level of modified flour of Dioscorea esculenta was 2%. The shelf life of yogurt can be determined from the critical factor based on most rapid damage to the Arrhenius equation y = -3504,1x + 9.1043 and R2 = 0.5125. Yogurt sinbiotik stored at room temperature shelf life is 9.5 days. At 4 ° C storage temperature, shelf life is 23.2 days. At 40 ° C storage temperature, shelf life is 5.4 days. The addition of Dioscorea esculenta tuber starch in yogurt sinbiotik affect viability of LAB in the yogurt, since viability of lactic acid bacteria during storage has decreased, but the numbers are still within the range of CFU / ml on the final day of storage 

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