PREDICTION OF CHANGES IN THE COMPOSITION OF NATURALLY FERMENTED AND CHEMICALLY PRESERVED COLOSTRUM DURING STORAGE

1980 ◽  
Vol 60 (3) ◽  
pp. 763-777
Author(s):  
E. ELIZABETH WHEELER ◽  
S. A. IKURIOR ◽  
J. B. STONE ◽  
I. McMILLAN
Keyword(s):  
Titratable Acidity ◽  
Stepwise Multiple Regression ◽  
Nonprotein Nitrogen ◽  
Total Solids ◽  
Ambient Temperatures ◽  
Effects Of Temperature ◽  
Highly Correlated ◽  
Nutrient Changes ◽  
Temperature Time ◽  
Storage Temperatures

Colostrum was treated with Chemstor (C), formic acid (FA) or a mixture (M) each at the 0.50, 0.75 and 1.00% level (vol/vol) ornaturally fermented (NF) and stored for42 days at each of three ambient temperatures (12, 20 and 28 °C). Analyses of pH, titratable acidity, total solids, protein, nonprotein nitrogen (NPN), lactose and fat were performed initially and at 14-day intervals during storage. Observed data were analyzed by stepwise multiple regression to isolate effects of temperature, time and level of preservative and to predict nutrient changes throughout storage. In NF colostrum, the predicted pH and protein decreased and NPN increased at all storage temperatures. An increase in acidity and decreases in total solids, lactose and fat were predicted over time only in NF colostrum stored at high temperatures. The predicted pH remained constant over temperature and time in FA- and M-treated colostrum and was determined exclusively by the level of preservative applied. M-treatment resulted in lower predicted NPN and higher total solids, protein, lactose and fat during storage than C- or FA-treatment. Fewer nutrient losses were predicted in treated than in NF colostrum. Predicted and observed values were highly correlated.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

EFFECTS OF TEMPERATURE-TIME COMBINATIONS ON DONENESS AND YIELDS OF WATER-COOKED BROILER THIGHS

1975 ◽  
Vol 40 (1) ◽  
pp. 129-132 ◽  
Author(s):  
C. E. LYON ◽  
B. G. LYON ◽  
A. A. KLOSE ◽  
J. P. HUDSPETH
Keyword(s):  
Effects Of Temperature ◽  
Temperature Time

scholarly journals Harvest Maturity, Storage Temperature, and 1-MCP Application Frequency Alter Firmness Retention and Chlorophyll Fluorescence of `Redchief Delicious' Apples

2001 ◽  
Vol 126 (5) ◽  
pp. 618-624 ◽  
Author(s):  
Nazir A. Mir ◽  
Erin Curell ◽  
Najma Khan ◽  
Melissa Whitaker ◽  
Randolph M. Beaudry
Keyword(s):  
Chlorophyll Fluorescence ◽  
Elevated Temperatures ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Treatment Frequency ◽  
Malus Sylvestris ◽  
Application Frequency ◽  
Rate Of Decline ◽  
Harvest Maturity ◽  
Storage Temperatures

Fruit of `Redchief Delicious' apple [Malus sylvestris (L) Mill. var. domestica (Borkh.) Mansf.] were harvested 1 week before the climacteric (harvest 1), at the onset of the climacteric (harvest 2), and 1 week after the onset of the climacteric (harvest 3). Fruit were stored at 0, 5, 10, 15, or 20 °C and were treated with 0.7 μL·L-1 1-MCP on a once-per-week, once-per-2-week, once-per-month, and once-per-year basis or were left nontreated. The initial 1-MCP treatment was at 20 °C and subsequent applications were at storage temperatures. The compound slowed softening at all temperatures relative to nontreated fruit, however as temperature decreased, the benefits of 1-MCP application became less pronounced. Effectiveness of 1-MCP declined slightly as harvest maturity increased. Efficacy of 1-MCP treatment increased with greater frequency of application at 5, 10, 15, and 20 °C, but not at 0 °C. Fruit stored without refrigeration (20 °C) for more than 100 days did not soften significantly when treated once per week with 1-MCP. However, decay was a significant problem for treated and nontreated fruit stored at temperatures >5 °C; 1-MCP application reduced, but did not prevent decay. Rate of decline in titratable acidity increased with storage temperature and 1-MCP had no significant effect on retarding the decline in acid content. Minimal (Fo) and maximal (Fm) chlorophyll fluorescence was altered markedly by 1-MCP application, but the ratio of (Fm-Fo)/Fm was only slightly affected. The most effective 1-MCP treatment frequency was once per week and, at all elevated temperatures (5, 10, 15, and 20 °C), slowed loss of firmness to a greater extent than refrigeration (0 °C) alone. Application of 1-MCP resulted in greater retention of firmness than controlled atmosphere (CA) with O2 and CO2 at 1.5 kPa and 3 kPa, respectively. Data suggest that 1-MCP application, has the potential to reduce reliance on refrigeration and CA storage for maintaining firmness of `Redchief Delicious' apple, especially for relatively short storage durations (<50 days) when fruit are harvested within a week of the ethylene climacteric. Chemical name used: 1-methylcyclopropene (1-MCP).

scholarly journals Development of khoa based roll

2019 ◽  
Author(s):  
S. Shrimanwar Megha ◽  
K. D. Chavan
Keyword(s):  
Experimental Data ◽  
Standard Method ◽  
Sensory Quality ◽  
Ph Value ◽  
Titratable Acidity ◽  
Cocoa Powder ◽  
Total Solids ◽  
Overall Acceptability ◽  
The Mean ◽  
Experimental Trials

The khoa roll samples were prepared by using of 0.5, 1.0, 1.5, 2.0, 2.5, 3.0 and 3.5 per cent cocoa powder and @ 22% sugar. On the basis of sensory evaluation, without addition of cocoa powder (T0), addition of 2.0% cocoa powder (T1), 2.5% cocoa powder (T2) and 3.0% cocoa powder (T3) and 22% sugar level were selected for experimental trials. The experimental samples were evaluated for sensory,chemical and microbiological qualities. Experimental data was analyzed using standard method. The sensory attributes i.e. colour and appearance, body and textureflavour and overall acceptability of the khoa roll samples significantly differed (P less than 0.05) due to addition of cocoa powder. The sensory scores for colour and appearance, body and texture, flavour and overall acceptability of the product ranged from 7.58 to 8.06, 7.60 to 8.06, 7.60 to 8.20 and 7.60 to 8.20. There was significant differences (P less than 0.05) with respect to fat, protein, lactose, total solids, titratable acidity and pH of khoa roll samples due to addition of cocoa powder. The mean fat, protein, lactose, total solids, titratable acidity and pH value ranged from 21.4 to 21.84 %, 17.31 to 18.74 %, 23.43 to 23.48 %, 67.27 to 69.63, 0.62 to 0.68 % LA and 6.18 to 6.21, respectively. The SPC and YMC count ranged from 5.4 x 102cfu/g (T0) to 8.2 x 102cfu/g (T3), 2.2 x 102cfu/g (T0) to 10.6 x 102cfu/g (T3), respectively. On the basis of results of sensory quality the better quality khoa roll can be prepared by blend of 2.5 per cent cocoa powder and 22 % sugar in khoa.

Effects of Temperature, Time and Composition on Food Oil Surface Tension

2017 ◽  
Vol 12 (1) ◽  
pp. 88-96 ◽  
Author(s):  
Tong Xu ◽  
Veronica Rodriguez-Martinez ◽  
Shreya N. Sahasrabudhe ◽  
Brian E. Farkas ◽  
Stephanie R. Dungan
Keyword(s):  
Surface Tension ◽  
Effects Of Temperature ◽  
Temperature Time

Hydrogen Assisted Fracture of Type 316 Stainless Steel at Sub-Ambient Temperature

2008 ◽  
Author(s):  
C. San Marchi ◽  
B. P. Somerday ◽  
X. Tang ◽  
G. H. Schiroky
Keyword(s):  
Stainless Steel ◽  
Austenitic Stainless Steels ◽  
Hydrogen Gas ◽  
Ambient Temperatures ◽  
316 Stainless Steel ◽  
Properties Of Materials ◽  
Effects Of Temperature ◽  
High Concentrations ◽  
Selection Of ◽  
Assisted Fracture

Applications requiring the containment and transport of hydrogen gas at pressures greater than 70 MPa are anticipated in the evolving hydrogen economy infrastructure. Since hydrogen is known to alter the mechanical properties of materials, data are needed to guide the selection of materials for structural components. Type 316 austenitic stainless steels are often considered one of the best choices for resistance to hydrogen-assisted fracture; however, at sub-ambient temperatures some alloy compositions of type 316 stainless steel can become more susceptible to hydrogen-assisted fracture than others. In this study, we report the tensile properties of two heats of type 316 stainless steel, emphasizing the effects of temperature and high concentrations of internal hydrogen on these properties.

Refrigerated storage of fresh-cut marolo (Annona crassiflora mart.)

2020 ◽  
Vol 10 (2) ◽  
pp. 44-54
Author(s):  
Flávia Della Lucia ◽  
Eric Batista Ferreira ◽  
Sandra Maria Oliveira Morais Veiga ◽  
Luciana Azevedo ◽  
Marcela Aparecida Miranda Moreira ◽  
...  
Keyword(s):  
Storage Time ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physical Chemical ◽  
Significant Difference ◽  
Thermotolerant Coliforms ◽  
Fresh Cut ◽  
Annona Crassiflora ◽  
Storage Temperatures

Marolo is a fruit typical of the Brazilian Savanna that is highly appreciated for its exotic flavour, nutritional value and sensory attributes. This study aimed to assess the quality of fresh-cut marolo by checking for possible changes in physical, chemical, microbiological and sensorial characteristics during cold storage (12 days at 0°C, 5°C and 10°C). Firmness varied based on storage time; the fruit softened on the 8th day and then increased in hardness until the end of the study. The lowest storage temperatures reduced the darkening rate of this product. No variations in the levels of soluble solids (12.7 to 14.6°B) or total phenolics (741.06 to 1295.21 mg. GAE.100g-1) were observed. Fruits stored at 10 °C showed an increase in titratable acidity after the 5th day and an increase in pH on the 10th and 12th days. Increases in the soluble pectin (156 to 265.73 mg.100g-1) and total pectins (>1.000 mg.100g-1) were noted. No significant difference was observed in the count of the total and thermotolerant coliforms, and the growth of filamentous fungi and yeasts decreased after storage at 0°C and 5°C after the 5th day. Storage at 5 °C for 5 days was found to be the most efficient set of conditions for maintaining the physical, chemical, microbiological and sensory characteristics of marolo.

EVALUATION OF MILK VARIABLES AS MEASURES OF MILK EFFECT ON PREWEANING PERFORMANCE OF BEEF CATTLE

1971 ◽  
Vol 51 (1) ◽  
pp. 21-30 ◽  
Author(s):  
H. B. JEFFERY ◽  
R. T. BERG
Keyword(s):  
Milk Yield ◽  
Average Daily Gain ◽  
Curvilinear Relationship ◽  
Total Solids ◽  
University Of Alberta ◽  
Milk Components ◽  
Beef Herds ◽  
Highly Correlated ◽  
The University ◽  
Relationship Of

A study with 176 (1966) and 201 (1967) cows from the University of Alberta beef herd was conducted to investigate the effectiveness of a number of milk variables for explaining variance in preweaning gain of beef calves. The seven milk variables calculated over 24 hours were yield of milk, total energy, total protein and total solids, and percentages of butterfat, protein and solids-not-fat. These variables were measured for two periods, August and October, and averages for the two periods were calculated. Mean 24-hour milk yield ranged from 3.8 to 6.1 kilograms. Percentage of butterfat, protein and solids-not-fat, respectively, ranged from 4.10 to 5.77, 3.28 to 3.93, and 8.67 to 9.50. The intercorrelations among yield of milk, energy, protein and total solids were high and positive, ranging between 0.85 and 0.99. Correlations of milk yield with percent milk components were small and predominantly negative. Intercorrelations of percent milk components ranged from 0.09 to 0.55. Correlations of mean milk yield variables and average daily gain (ADG) of calf to weaning for the two periods ranged from 0.73 to 0.78. In most instances, total milk yield was equally or more highly correlated with ADG than the other milk yield variables. Correlations of percent milk components with ADG were low, and in most instances not significant. In 1966 data, little additional variation in ADG was explained by the inclusion of other milk variables over that explained by milk yield alone. In 1967, the inclusion of milk percent components accounted for from 2 to 7% of variance in ADG over milk yield alone. Average milk yield for the two periods of milking was more consistent than a single milking in explaining variance in ADG over both years. The response of ADG of calf to milk yield was essentially a linear relationship, but there were indications that the curvilinear relationship of ADG and milk yield should not be ignored in beef herds of relatively high milk production.

Extraction of Gasoline Residues Using a Adsorption Tube

2014 ◽  
Vol 536-537 ◽  
pp. 1421-1425
Author(s):  
Shu Jun Liu ◽  
Li Li Yu ◽  
Wei Gao ◽  
Bai Wang
Keyword(s):  
Vapor Sensing ◽  
Response Profile ◽  
Effects Of Temperature ◽  
Temperature Time ◽  
Optimum Extraction

This paper describes the application of a adsorption tube to extract the gasoline residues. Then the gasoline residues were detected by vapor sensing arrays. The response profile of the array generated a reproducible pattern unique to gasoline that could be used to reflect subsequent sensor responses. The effects of temperature, time and adsorption tube types on the extraction of gasoline residues has been investigated. The results show that 120°C, 1.5min, and TENAX-TA adsorption tube were the optimum extraction conditions. Using the developed method can be used to extract gasoline residues in the fire.

The impact of storage temperature and sperm number on the fertility of liquid-stored bull semen

2016 ◽  
Vol 28 (9) ◽  
pp. 1349 ◽  
Author(s):  
Craig Murphy ◽  
Shauna A. Holden ◽  
Edel M. Murphy ◽  
Andrew R. Cromie ◽  
Patrick Lonergan ◽  
...  
Keyword(s):  
Dna Fragmentation ◽  
Storage Temperature ◽  
Osmotic Resistance ◽  
Sperm Number ◽  
Ambient Temperatures ◽  
Progressive Motility ◽  
Bull Semen ◽  
Duration Of Storage ◽  
The Impact ◽  
Storage Temperatures

In Ireland, liquid bull semen is stored at unregulated ambient temperatures, typically at 5 × 106 spermatozoa per dose, and inseminated within 2.5 days of collection. In Experiment 1, the effect of storage temperature (5, 15, 22, 32°C and fluctuations (Flux) between these temperatures) on progressive motility, viability, acrosomal status, DNA fragmentation and osmotic resistance was assessed. In Experiment 2, the field fertility of liquid semen at 5, 4 and 3 × 106 spermatozoa per dose, up to Day 2 after collection, was assessed in comparison to frozen–thawed semen at 20 × 106 spermatozoa per dose (n = 35 328 inseminations). In Experiment 1, storage at 15°C resulted in the highest progressive motility (P < 0.01). The osmotic resistance of spermatozoa declined with duration of storage; however, after Day 3 this decline was reduced in the 5°C and Flux 15°C treatments (P < 0.01). In Experiment 2, the non-return rate of liquid semen stored at 4 and 3 × 106 spermatozoa per dose on Day 2 of storage was reduced in comparison to frozen–thawed semen (P < 0.01). In conclusion, liquid semen is versatile between storage temperatures of 5 and 22°C, but demonstrates reduced fertility on Day 2 of storage at lower sperm numbers in comparison to frozen–thawed semen.

Sign in / Sign up

Export Citation Format

Share Document