Physico-chemical properties of common beans under natural and accelerated storage conditions

Vegetable beverage was part of a balanced diet that make sure the vigor and healthy body. Vegetable juices were rich in fiber content which was quickly inducing the feeling of satiety and also improve digestion. The objective of this study was to formulate and prepare ready to serve (RTS) banana pseudo stem beverage. Two banana varieties were selected viz., ottu vazhai (syn Mupaddai) (V1), vayal vazhai (V2). Banana pseudo stem beverage was developed from banana tender core, natural flavorings (lemon, mint)extracts, 2% citric acid as a anti-browning agent, KMS (70ppm) as preservative and CMC (0.1%) as a stabilizer. The proximate composition, physico- chemical analysis, sensory evaluation and microbial study of the pseudo stem beverage was evaluated using standard procedures. The beverages were evaluated at 15 days interval period. During storage conditions the quality of juice with minimum significant changes in chemical properties was observed with the addition of KMS. Based on the sensory evaluation, lemon juice flavored pseudo stem beverage was highly accepted by consumer than mint flavored beverage. Storage study for the pseudo stem beverage was also carried out and significant difference was noticed in beverage. Compare to vayal vazhai (V2), the yield of juice (87.0%) content was higher in ottu vazhai (syn Mupaddai) (V1).The maximum desirable results were obtained from (V1) lemon flavored beverage stored at refrigeration condition. The results were showed that pH (3.28 to 4.75), TSS (12 to 14.0° brix), Acidity (0.35 to 0.26) and vitamin C (0.77 to 0.59). From the storage studies, the lemon flavored pseudo stem beverage (Mupaddai variety V1) was found to be the best in nutrient retention and sensory evaluation than mint flavour beverage and it was accepted up to 45 days.

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Investigations on physico-chemical properties of TSPCU nonwoven for application as prosthetic venous valve

Current Directions in Biomedical Engineering ◽

10.1515/cdbme-2021-2156 ◽

2021 ◽

Vol 7 (2) ◽

pp. 613-616

Author(s):

Julia Schubert ◽

Daniela Arbeiter ◽

Andreas Götz ◽

Kerstin Lebahn ◽

Wolfram Schmidt ◽

...

Keyword(s):

Mechanical Properties ◽

Chemical Properties ◽

Storage Conditions ◽

Valve Leaflet ◽

Venous Valve ◽

Sem Images ◽

Venous Valves ◽

Prosthetic Valves ◽

Physico Chemical ◽

3D Printed

Abstract Electrospinning is used for producing nonwovens for medical polymer-based implants, such as prosthetic valves or covered scaffolds. In this study, nonwovens for prosthetic venous valves are investigated regarding their morphology and mechanics in physiological medium. Spinning molds were developed based on previous venous valve leaflet designs, 3D printed in different sizes and covered with electrospun nonwovens. Samples were stored in a physiological 0.9% saline at 37°C to investigate the influence of fiber rearrangement and swelling in medium for several weeks. Two different nonwovens of thermoplastic silicone-based polycarbonaturethane (TSPCU) were compared. Tensile test results show that storage in medium has a relevant influence on the mechanical properties. SEM images of TSPCU show substantially increased fiber diameters after 8 days stored in medium. After detaching the valve leaflet nonwovens from the molds, shrinkage of the material of approximately 12% was detected. A suitable valve size could be identified for joining with the stent structure into an interventional prosthetic venous valve. The results demonstrate the influence of storage conditions on the morphological and mechanical properties of electrospun TSPCU nonwovens. For development and dimensioning of venous valve leaflets, this change in mechanical behavior and possible shrinkage of the material has to be considered.

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Influence of storage conditions on physico-chemical properties and shelf-life of Devdarvadyarishta

International Journal of Pharmaceutical Research ◽

10.31838/ijpr/2021.13.03.050 ◽

2021 ◽

Vol 13 (03) ◽

Keyword(s):

Shelf Life ◽

Chemical Properties ◽

Storage Conditions ◽

Physico Chemical

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Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.)

Food & Function ◽

10.1039/c5fo00021a ◽

2015 ◽

Vol 6 (4) ◽

pp. 1345-1351 ◽

Cited By ~ 14

Author(s):

A. Romano ◽

C. V. L. Giosafatto ◽

P. Masi ◽

L. Mariniello

Keyword(s):

Phaseolus Vulgaris ◽

Chemical Properties ◽

Common Beans ◽

Protein Digestion ◽

Phaseolus Vulgaris L ◽

Bean Flour ◽

Physico Chemical ◽

Vitro Protein

The dehulling process improves bean flour nutritional functionality making beans more likely to be digested by infants.

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Effects of different low temperature storage conditions on the physico-chemical properties of Mastura (J37) jackfruit bulbs

Journal of Agricultural and Food Engineering - March 2020 ◽

10.37865/jafe.2020.0009 ◽

2020 ◽

Vol 1 (1) ◽

pp. 1-6

Keyword(s):

Chemical Properties ◽

Downstream Processing ◽

Storage Conditions ◽

Freeze Storage ◽

Microbial Count ◽

Low Temperature Storage ◽

Physico Chemical ◽

L Value ◽

Ripening Index ◽

Refrigeration Storage

Mastura (J37) jackfruit planted in Pahang (Malaysia) is less preferred by the consumers and has caused backlog in the plantation as reported by Pahang State Farmers Association (PASFA). In this study, the proposed solution given was to use vacuum packaging to pack the bulbs and store them at 8-10ᵒC (refrigerator) and -18ᵒC (deep-freezer). After 3 weeks of storage, deep-frozen vacuum-packed bulbs had lower ripening index (265) and microbial count (6x102cfu/ml) when compared to refrigerated vacuum-packed bulbs which had higher ripening index (629) and higher microbial count (52x102cfu/ml). The lightness, L* value of vacuum-packed jackfruit bulb samples under deep-freeze storage was higher compared to the ones under refrigeration storage. The output obtained from this work provides preliminary data which are useful for Mastura (J37) jackfruit further downstream processing. These data are helpful as they contribute towards the understanding of further processing of this particular jackfruit variety into end products, in order to solve the issue faced by PASFA.

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The Influence of Relative Humidity and Storage Conditions on the Physico-chemical Properties of Inhalation Grade Fine Lactose

AAPS PharmSciTech ◽

10.1208/s12249-021-02159-8 ◽

2021 ◽

Vol 23 (1) ◽

Author(s):

Milica Stankovic-Brandl ◽

Sarah Zellnitz ◽

Paul Wirnsberger ◽

Mirjam Kobler ◽

Amrit Paudel

Keyword(s):

Relative Humidity ◽

Chemical Properties ◽

Storage Conditions ◽

Physico Chemical ◽

And Storage

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Effect of storage conditions on physico-chemical properties and fatty acid ratio, C18:2/C16:1 of blended fat

International Journal of Postharvest Technology and Innovation ◽

10.1504/ijpti.2014.064167 ◽

2014 ◽

Vol 4 (1) ◽

pp. 81

Author(s):

Garima Sengar ◽

Harish Kumar Sharma ◽

Mandeep Kaur

Keyword(s):

Fatty Acid ◽

Chemical Properties ◽

Storage Conditions ◽

Fatty Acid Ratio ◽

Physico Chemical ◽

Acid Ratio

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Decoration of specific sites on freeze-fractured membranes

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100081565 ◽

1978 ◽

Vol 36 (2) ◽

pp. 140-141

Author(s):

H. Gross ◽

H. Moor

Keyword(s):

Pure Water ◽

Freeze Fracture ◽

Chemical Properties ◽

Surface Forces ◽

Sulfate Pentahydrate ◽

Copper Sulfate Pentahydrate ◽

Physico Chemical ◽

Water Of Hydration ◽

Small Container ◽

Binding Forces

Fracturing under ultrahigh vacuum (UHV, p ≤ 10-9 Torr) produces membrane fracture faces devoid of contamination. Such clean surfaces are a prerequisite foe studies of interactions between condensing molecules is possible and surface forces are unequally distributed, the condensate will accumulate at places with high binding forces; crystallites will arise which may be useful a probes for surface sites with specific physico-chemical properties. Specific “decoration” with crystallites can be achieved nby exposing membrane fracture faces to water vopour. A device was developed which enables the production of pure water vapour and the controlled variation of its partial pressure in an UHV freeze-fracture apparatus (Fig.1a). Under vaccum (≤ 10-3 Torr), small container filled with copper-sulfate-pentahydrate is heated with a heating coil, with the temperature controlled by means of a thermocouple. The water of hydration thereby released enters a storage vessel.

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