EFFECT OF PRE-FREEZING HAMS ON QUALITY ATTRIBUTES OF DRY-CURED PRODUCT

1972 ◽  
Vol 35 (2) ◽  
pp. 98-101 ◽  
Author(s):  
P. P. Graham ◽  
T. N. Blumer
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Environmental Conditions ◽  
Water Loss ◽  
Moisture Loss ◽  
Internal Tissue ◽  
Surface Ph ◽  
Aging Period ◽  
Acceptable Quality ◽  
Fresh State

Hams were frozen, stored, and thawed before dry-curing to study the profiles of quality as related to environmental conditions. Quality appraisals and sampling were done after thawing, after curing, and after 30 days aging in an atmosphere where temperature and relative humidity were controlled at about 34.5 C and 62.5%, respectively. The pH, water, NaCl, and fat contents were determined. Surface pH of hams increased from the thawed fresh state to the unstored cured state, but decreased generally after the aging period (stored cured ham). The pH was higher on the surface than that of corresponding internal areas. The pH of the internal tissue was lower for thawed product than cured or aged product. The average percent water decreased during curing and aging periods. Water loss after curing and after aging in the prefrozen hams was greater than that reported for unfrozen hams. The quantity of water, NaCl, and fat varied among the several muscle areas and reasons for variation are discussed. All hams were of acceptable quality at each appraisal period. Decreasing moisture levels of hams were reflected by decreases in conformation scores throughout the processing periods. Increased firmness was accompanied by weight loss, moisture loss, and increased NaCl percentage.

Packaging to reduce water loss can delay ripening of mango (Mangifera indica L. cv. ‘Kensington Pride’) fruit

1997 ◽  
Vol 37 (4) ◽  
pp. 463 ◽  
Author(s):  
A. J. Macnish ◽  
D. C. Joyce ◽  
S. E. Hetherington
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Water Loss ◽  
Mangifera Indica ◽  
Free Water ◽  
Fruit Weight ◽  
Mango Fruit ◽  
Diameter Hole ◽  
Postharvest Handling ◽  
Plastic Containers

Summary. Water loss and premature ripening during postharvest handling reduce the market quality of mango fruit. Towards investigating the use of moisture barrier liners for mango fruit trays, relationships between in-package relative humidity and weight loss and ripening of ‘Kensington Pride’ fruit were studied. Individual fruit were held at 20°C in sealed plastic containers (small 1.2 L buckets). The lid of each container had a single circular hole. Holes were of various sizes, ranging from 5 to 135 mm diameter. Ripening mature green fruit held at the lowest relative humidity of 57% (135 mm diameter hole) lost weight at a significantly (P£0.05) greater rate (10 mg/g initial FW. day) than fruit at higher relative humidities of 59 (open air), 60 (95 mm diameter hole), 61 (55 mm diameter hole), 71 (35 mm diameter hole), 74 (25 mm diameter hole) and 83% (25 mm diameter hole plus free water). These fruit at higher relative humidities lost weight at rates ranging between 9 and 4 mg/g initial FW. day. Fruit softening and skin colouring rates were similar across all relative humidities. In a second experiment, mango fruit were allowed to ripen in containers with smaller holes, ranging from 5 to 95 mm diameter, in their lids. Fruit at the lowest relative humidity (60%, 95 mm diameter hole) lost weight at a significantly (P≤0.05) greater rate (9 mg/g initial FW. day) than fruit from other treatments. Furthermore, these fruit ripened about 2 days sooner than fruit at higher relative humidities: 85 (25 mm diameter hole), 88 (15 mm diameter hole), 91 (10 mm diameter hole) and 93% (5 mm diameter hole). Fruit at the higher relative humidities lost weight at rates between 6 and 2 mg/g initial FW. day, and ripened in 6 to 12 days. Thus, hole size can be varied in order to control in-package relative humidity and regulate mango fruit weight loss and ripening. Australian Journal of Experimental Agriculture, 1997, 37, 463–7 463

scholarly journals Hot-water Dips Extend the Shelf Life of Fresh Broccoli

HortScience ◽  
1995 ◽  
Vol 30 (5) ◽  
pp. 1054-1057 ◽  
Author(s):  
Charles F. Forney
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Effective Treatment ◽  
Water Loss ◽  
Hot Water ◽  
Odor Control ◽  
Delayed Senescence ◽  
Heat Treated ◽  
Water Treatments ◽  
Decay Development

Freshly harvested heads of `Cruiser' or `Paragon' broccoli (Brassica oleracea L. Italica group) were heated by immersing in water at 42, 45, 48, 50, or 52C. Immersion times were decreased as treatment temperatures were increased and ranged from 20 to 40 minutes at 42C to 1 to 3 minutes at 52C. Control heads, dipped in 25C water for 0, 10, or 40 minutes, began to turn yellow after ≈3 days storage at 20C and 80% to 90% relative humidity. Immersion in 42C water delayed yellowing by 1 or 2 days; immersion in 45, 48, 50, or 52C prevented yellowing for ≤7 days. Water loss of broccoli during storage at 20C increased by ≤1% per day by some hot-water treatments. Immersion in hot water decreased the incidence of decay during storage at 20C. Immersion in 50 or 52C water for 2 minutes was most effective in controlling decay development. Broccoli immersed in 52C water for 3 minutes had a distinct off-odor. Control and treated broccoli held at 0C for 8 days following hot-water dips were similar in quality. Yellowing of heat-treated broccoli was inhibited when broccoli was warmed to 20C following storage at 0C. Hot-water treatments also delayed senescence at 20C when broccoli was treated following 3 weeks of storage at 0C. Immersion of broccoli in 50C water for 2 minutes was the most effective treatment for reducing yellowing and decay while not inducing off-odors or accelerating weight loss.

scholarly journals Relationship Between Relative Humidity and Moisture Loss in Dry Aged Beef

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
F. A. Ribeiro ◽  
S. K. Lau ◽  
N. Herrera ◽  
M. Henriott ◽  
N. Bland ◽  
...  
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Repeated Measures ◽  
Moisture Loss ◽  
Experimental Unit ◽  
Case Hardening ◽  
Triangle Test ◽  
Detectable Difference ◽  
Trim Loss ◽  
The Impact

ObjectivesThe objective of this research was to assess the impact of low relative humidity (RH) during dry aging on moisture and trim loss, tenderness, and flavor. The working hypothesis was that rapid drying would create a hard crust on the meat surface that could reduce moisture release over time, thereby reducing weight loss, enhancing tenderness (by retaining more water), and altering flavor when compared to dry aging at higher RH.Materials and MethodsSixteen USDA low Choice boneless strip loins were assigned to one of the four aging treatments: vacuum (Wet), dry-aging at 50% RH (RH50), dry-aging at 70% RH (RH70), or dry-aging at 85% RH (RH85). Loins were placed in individual dry aging chambers and aged for 42 d at 1°C and 2200 RPM fan speed. A computerized dry aging system was designed and built that is capable of measuring and precisely controlling RH (± 1%), temperature (± 0.5°C), and air velocity (± 0.1m/s). The chambers have built-in weighing scales that can continuously monitor weight loss (± 5 g). All measured data can be saved on the connected computer in intervals of 1 s. After aging, loins were trimmed of dehydrated fat/lean and evaluated for trim loss. Loins were fabricated anterior to posterior, cut into steaks and evaluated for water activity (aw), Warner-Bratzler shear force (WBSF), and by sensory analysis to detect flavor differences via triangle test (n = 32). Rate of moisture loss was analyzed as a split plot design with treatment as the main plot and days of aging as the repeated measures. All the other data were analyzed as a completely randomized design. Chamber (loin) was considered the experimental unit. Data were analyzed using the PROC GLIMMIX procedure of SAS with α = 0.05.ResultsThere was a treatment by day interaction for rate of moisture loss (P < 0.001). A faster rate of moisture loss was found for RH50 when compared to RH85 on the first day of aging (P < 0.001), while RH70 was intermediate. Loins dry-aged at RH50 and RH70 had higher rates of moisture loss than RH85 on Days 2 and 3 of aging (P < 0.05). By Day 4, no differences in rate of moisture loss among RH treatments were found (P > 0.05). Wet-aged samples had lower moisture loss (P < 0.001), trim loss (P < 0.001) and higher yield (P < 0.001) than all dry-aged treatments. However, there were no differences among RH treatments for total moisture loss (P > 0.05), trim loss (P > 0.05) and yield (P > 0.05). Steaks from dry-aging treatments had lower aw values (P < 0.001) than steaks from the Wet group. No differences in aw values among RH treatments were found (P > 0.05). There was a location effect for aw values. Samples from the ventral region of the steak had lower aw values than samples from the central and dorsal region (P < 0.001). There were no differences among treatments for WBSF (P > 0.05). Results from the triangle test indicated that there was a detectable difference between Wet and RH70 (P < 0.05). However, there was no detectable difference between RH50 and RH85 (P > 0.05).ConclusionResults suggest that no such case hardening effect occurs when dry aging beef, even when the RH was kept very low (50%) and the total weight loss was 23%. Instead, the lower RH results in more rapid moisture loss at the beginning of the aging process without significantly affecting the total amount of moisture loss. Trim loss, yield, tenderness and flavor were not affected by relative humidity during dry aging.

The beneficial effect of Cannabis Sativa seed oil on the epidermis

2021 ◽  
Vol 01 ◽  
Author(s):  
Anna Olejnik ◽  
Aleksandra Galarda ◽  
Joanna Goscianska
Keyword(s):  
Water Loss ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Cannabis Sativa ◽  
Transepidermal Water Loss ◽  
Skin Condition ◽  
Moisture Loss ◽  
Non Invasive ◽  
Oil Formulation

Background: Cannabis Sativa seed oil has become more and more popular in cosmetic industry mainly due to the high content of antioxidants and unsaturated fatty acids that are desirable in formulations because they prevent moisture loss and reduce the occurrence of dry skin. Objective: The aim of this study was to determine the effect of Cannabis Sativa seed oil on skin parameters such as hydration and transepidermal water loss. Methods: The in vivo tests on volunteers with combination skin were performed by using non-invasive methods by using corneometer and tewameter. Results: The obtained results proved that Cannabis Sativa seed oil improved skin condition. The transepidermal water loss decreased because the lipophilic components of the oil formulation tend to form an occlusive layer on the epidermis surface. The highest increase in skin hydration was observed after one week of treatment. Conclusion: These results confirmed that Cannabis Sativa seed oil has strong moisturizing properties and can be recommended as a natural based skin conditioning agent.

scholarly journals Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year

2017 ◽  
Vol 18 (4) ◽  
pp. 549-559
Author(s):  
Elisângela Borsoi Pereira ◽  
Magali Soares dos Santos Pozza ◽  
Paula Martins Olivo ◽  
Osmar Dalla Santa ◽  
Suzana da Cruz Pires ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lactic Acid ◽  
Experimental Design ◽  
Relative Humidity ◽  
Water Activity ◽  
Cultural Importance ◽  
The Third ◽  
Randomized Experimental Design ◽  
Double Factorial ◽  
Production Period

SUMMARY Cheese is the oldest form of preserving milk nutrients having nutritional, economic and cultural importance. The objective of this study was to identify the best time of the year for production, and period, in months, for maturation of traditional colonial cheese, through analysis of water activity, weight loss and counts of lactic acid, mesophilic microorganisms—proteolytic and lipolytic. Records of temperature and relative humidity (RH) were maintained. A completely randomized experimental design was used in a double factorial scheme, considering production periods and maturation times. For all production periods evaluated, there was a significant reduction in the periods for water activity values. The counts of lactic acid bacteria ranged from 104 to 109 CFU/g. There was also stability in the number of colonies for lipolytic mesophilic microorganisms, until the third month of maturation. Low counts of proteolytic mesophiles were observed for the samples produced in May and June (5.70 and 5.53 log), respectively. The production period for the months of May and June corresponding to RH of 80% and average temperatures of 15°C were the most effective for production. Due to the presence of Listeria, it is recommended to respect the minimum time of 60 days of maturation for commercialization.

An Experimental Investigation of the Effects of the Environmental Conditions and the Channel Depth for an Air-Breathing Polymer Electrolyte Membrane Fuel Cell

2008 ◽  
Vol 5 (4) ◽  
Author(s):  
Yong Hun Park ◽  
Jerald A. Caton
Keyword(s):  
Fuel Cell ◽  
Relative Humidity ◽  
Flow Field ◽  
Current Density ◽  
Environmental Conditions ◽  
Polymer Electrolyte Membrane ◽  
Channel Depth ◽  
Air Breathing ◽  
Fuel Cell Performance ◽  
Electrolyte Membrane

The effects of the environmental conditions and the channel depth for an air-breathing polymer electrolyte membrane fuel cell were investigated experimentally. The fuel cell used in this work included a membrane and electrode assembly, which possessed an active area of 25 cm2 with Nafion® 117 membrane. Triple serpentine designs for the flow fields with two different flow depths were used in this research. The experimental results indicated that the relative humidity and temperature play an important role with respect to fuel cell performance. The fuel cell needs to be operated at least 20 min to obtain stable performance. When the shallow flow field was used, the performance increased dramatically for low humidity and slightly for high humidity. The current density was obtained around only 120 mA/cm2 at 30°C with an 80% relative humidity, which was nearly double the performance for the deep flow field. The minimum operating temperature for an air-breathing fuel cell would be 20°C. When it was 10°C at 60% relative humidity, the open circuit voltage dropped to around 0.65 V. The fuel cell performance improved with increasing relative humidity from 80% to 100% at high current density.

Corrosion Behaviors of Mg-7Gd-5Y-1Nd-0.5Zr Alloys in CO2 Atmosphere under Different Relative Humidity

2014 ◽  
Vol 900 ◽  
pp. 39-42
Author(s):  
Quan Tong Jiang ◽  
Xing Gang Li ◽  
Yong Jun Li ◽  
Ming Long Ma ◽  
Guo Liang Shi ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Weight Loss ◽  
Relative Humidity ◽  
Influence Factors ◽  
Corrosion Morphology ◽  
Corrosion Rates ◽  
Corrosion Behaviors ◽  
Peak Aged ◽  
Residual Mechanical Properties ◽  
Loss Rates

The corrosion behaviors of peak-aged Mg-7Gd-5Y-1Nd-0.5Zr alloys in CO2atmosphere under different relative humidity were investigated by OM, SEM. The weight loss rates, corrosion morphology and residual mechanical properties were also analyzed. The corrosion rates of specimens in CO2atmosphere at 70% relative humidity were highest than others. Relevancy of the influence factors included relative humidity and concentration of CO2were researched. The results show that relative humidity and concentration of CO2in the environment both played an important role in corrosion behaviors.

scholarly journals Isolated individuals and groups show opposite preferences toward humidity

2018 ◽  
Author(s):  
Mariano Calvo Martín ◽  
Stamatios C. Nicolis ◽  
Isaac Planas-Sitjà ◽  
Jean-Christophe de Biseau ◽  
Jean-Louis Deneubourg
Keyword(s):  
Relative Humidity ◽  
Environmental Conditions ◽  
Group Level ◽  
Individual Level ◽  
Negative Effect ◽  
Multi Level ◽  
The Individual ◽  
Shed Light ◽  
Selection Of

AbstractCockroaches, like most social arthropods, are led to choose collectively among different alternative resting places. These decisions are modulated by different factors, such as environmental conditions (temperature, relative humidity) and sociality (groups size, nature of communications). The aim of this study is to establish the interplay between environmental conditions and the modulation of the interactions between individuals within a group leading to an inversion of preferences. We show that the preferences of isolated cockroaches and groups of 16 individuals, on the selection of the relative humidity of a shelter are inversed and shed light on the mechanisms involved. We suggest that the relative humidity has a multi-level influence on cockroaches, manifested as an attractant effect at the individual level and as a negative effect at the group level, modulating the interactions.

scholarly journals Development of gypsy moth (Lymantria dispar L) on the foliage of Quercus cerris L., Q. Petraea (matt) Liebl. and Q. Robur L. in the controlled conditions

2007 ◽  
pp. 55-67 ◽  
Author(s):  
Slobodan Milanovic
Keyword(s):  
Relative Humidity ◽  
Host Plant ◽  
Gypsy Moth ◽  
Lymantria Dispar ◽  
Environmental Conditions ◽  
Quercus Robur ◽  
Quercus Petraea ◽  
The Other ◽  
Study Results ◽  
Quercus Cerris

The development of Gypsy moth (Lymantria dispar L) was monitored in laboratory conditions, on the foliage of the species Quercus cerris L. Quercus petraea (Matt) Liebl. and Quercus robur L. The experiment was established in the controlled environmental conditions, at the temperature of 25?C, photoperiod 14:10 (day: night) and relative humidity 70%. The objective of the research was to determine the suitability of the study host plant species for gypsy moth development. The study results show that Gypsy moth caterpillars cultivated on Q. petraea foliage had a lower survival, higher number of moultings, longer preadult development and lower fecundity, which makes this species less suitable compared to the other two. Gypsy moth caterpillars cultivated on Q. cerris foliage had the highest survival degree the lowest number of moultings, the shortest preadult development and the highest fecundity, which makes this species the most favourable for gypsy moth development. Q. robur was between the former two species in this respect.

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