The Variations of Quality Characteristics According to Environmental Factors of High Tension Bolt, Nut and Washer Set

2008 ◽  
Vol 580-582 ◽  
pp. 681-686 ◽  
Author(s):  
H.G. Suk ◽  
D.S. Kim ◽  
Song Hee Kim ◽  
I.S. Cho
Keyword(s):  
Environmental Factors ◽  
Storage Period ◽  
High Strength ◽  
Quality Characteristics ◽  
Quality Change ◽  
High Strength Bolt ◽  
High Tension ◽  
And Storage ◽  
Extreme Care

Because the fastener tension of high strength bolt, nut, and washer set is subject to the environmental factors such as temperature, humidity and storage period, extreme care should be taken during the joining and storage of such products. In case quality change is anticipated, the parts shall certainly be inspected.

scholarly journals Effect of Packaging and Storage on Quality Characteristics of Dried Wild Pomegranate Arils (Anardana) Prepared in Solar Tunnel Drier

2020 ◽  
pp. 8-23
Author(s):  
Abhimanyu Thakur ◽  
N. S. Thakur ◽  
Hamid . ◽  
Pradeep Kumar ◽  
Kanchan Bhatt
Keyword(s):  
Value Added ◽  
Storage Period ◽  
Titratable Acidity ◽  
Punica Granatum ◽  
Storage Condition ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Ambient Conditions ◽  
Hydroxymethyl Furfural ◽  
And Storage

Wild pomegranate (Punica granatum L.) fruits were procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The arils extracted from the fruits were dehydrated in a solar tunnel (30-45°C) drier to prepare value added product Anardana. The developed product was packed in three different packaging materials viz. gunny bags, aluminium laminated pouches (ALP) and aluminium laminated pouches with vacuum (ALPV) and stored under ambient and refrigerated temperature for a period of 12 months so as to evaluate overall effect of storage period, storage condition and packaging material. After 12 months of storage period, higher retention of various quality characteristics like TSS, titratable acidity, ascorbic acid, total sugars, anthocyanins content, sensory characteristic scores with less increase in moisture content, NEB (non-enzymatic browning),HMF (hydroxymethyl furfural) and furfural content was observed in Anardana packed in ALPV followed by ALP and gunny bags. The changes in the quality characteristics of the Anardana were slower in refrigerated storage conditions as compared to ambient conditions.

scholarly journals `Fortune' Mandarin Quality following Prestorage Water Dips and Intermittent Warming during Cold Storage

HortScience ◽  
1995 ◽  
Vol 30 (3) ◽  
pp. 560-561 ◽  
Author(s):  
Mario Schirra ◽  
Maurizio Mulas
Keyword(s):  
Cold Storage ◽  
Chilling Injury ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Citrus Reticulata ◽  
Fungal Decay ◽  
Extent Of Damage ◽  
And Storage ◽  
Intermittent Warming

Freshly harvested `Fortune' mandarins (Citrus reticulata Blanco) were dipped for 3 minutes in 25 or 52C water and then stored for 5 weeks at 2C. Then, the fruit were or were not intermittently warmed at 10C for 3 days after each 4-day storage period. All fruit then were held at 20C for 1 week to simulate retail marketing. Chilling injury was more severe in fruit dipped in 25C water and stored at 2C than in fruit dipped in 25C water and stored under intermittent warming. The hot dip treatment significantly reduced the extent of damage during storage and the subsequent 1 week of holding at 20C. The hot dip treatment reduced the incidence of fungal decay, especially during holding at 20C. Dip temperature and storage conditions slightly affected fruit physiological and quality characteristics. We conclude that prestorage hot dip treatments can be used to improve `Fortune' mandarin storing qualities. Also, this practice may be combined with intermittent warming during cold storage, and it could help limit fungicide use in postharvest treatments.

scholarly journals The Influence Mechanism of Temperature and Storage Period on Polarization Properties of Poly (Vinylidene Fluoride–Trifluoroethylene) Ultrathin Films

Membranes ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 301
Author(s):  
Xingjia Li ◽  
Zhi Shi ◽  
Xiuli Zhang ◽  
Xiangjian Meng ◽  
Zhiqiang Huang ◽  
...  
Keyword(s):  
Ultrathin Films ◽  
Remanent Polarization ◽  
Vinylidene Fluoride ◽  
Storage Period ◽  
Testing Temperature ◽  
Fatigue Properties ◽  
Inhibition Mechanism ◽  
Poly Vinylidene Fluoride ◽  
High Level ◽  
And Storage

The effect of testing temperature and storage period on the polarization fatigue properties of poly (vinylidene fluoride-trifluoroethylene) (P(VDF–TrFE)) ultrathin film devices were investigated. The experimental results show that, even after stored in air for 150 days, the relative remanent polarization (Pr/Pr(0)) of P(VDF–TrFE) of ultrathin films can keep at a relatively high level of 0.80 at 25 °C and 0.70 at 60 °C. To account for this result, a hydrogen fluoride (HF) formation inhibition mechanism was proposed, which correlated the testing temperature and the storage period with the microstructure of P(VDF–TrFE) molecular chain. Moreover, a theoretical model was constructed to describe the polarization fatigue evolution of P(VDF–TrFE) samples.

scholarly journals Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2339
Author(s):  
So-Yul Yun ◽  
Jee-Young Imm
Keyword(s):  
Particle Size ◽  
High Temperature ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Skim Milk ◽  
Storage Period ◽  
Sediment Analysis ◽  
Sediment Formation ◽  
And Storage ◽  
Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

Sign in / Sign up

Export Citation Format

Share Document