scholarly journals Effect of Storage Conditions on Quality and Shelf Life of Pumpkin Cookies

2020 ◽  
pp. 70-79
Keyword(s):  
Chemical Analysis ◽  
Environmental Conditions ◽  
Room Temperature ◽  
Storage Stability ◽  
Storage Conditions ◽  
Packaging Material ◽  
Spread Ratio ◽  
Physico Chemical ◽  
And Storage ◽  
Quality And Shelf Life

The chemical, physical evaluation and storage stability of cookies was carried out. studies on quality was based on physico-chemical analysis that is weight, diameter, thickness ,spread ratio, moisture, fat, protein, ash, crude fiber, carbohydrate content as well as sensory characteristics which was determined for fresh and stored sample. The characteristics of cookies were influenced by packaging material, environmental conditions and constituents present in flour. Cookies was packed in LDPE bags and stored at room temperature. This study was conducted at the interval of 15 days up to 45days.

Characteristics of Packaged Water under Different Storage Conditions Within Osogbo Metropolis

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
O.O Fadipe
Keyword(s):  
Room Temperature ◽  
Control Unit ◽  
Storage Conditions ◽  
Prolonged Storage ◽  
E Coli ◽  
Physico Chemical ◽  
Routine Basis ◽  
Regulatory Bodies ◽  
Microbiological Analyses ◽  
Sachet Water

The study investigated the characteristics of packaged water stored under ambient and sunlight conditions. This is with a view to testing the effect of prolonged storage under different storage conditions on its quality. In addition it analyzed the interactions between the parameters. Two packs each of bottled and sachet water was purchased from each factory at the point of production and ready for distribution to wholesalers. Twenty eight pieces of packaged water from each factory were kept at room temperature and the same quantity were kept under sunlight. Physico-chemical and microbiological analyses were carried out on the remaining packaged water within 24hrs. Half of the samples stored at the two storage conditions were removed for analysis at 3 weeks while the remaining half was analyzed after 6weeks. The physico-chemical characteristics were within the WHO recommended values except for the pH of some samples that have values in the acidic range of 6.2-6.48. All the physico-chemical values increased for samples kept under sunlight. All the water samples showed growth in faecal coliform (4-46 cfu/100 mL) and E. coli (0-13 cfu/100 mL) for samples kept under sunlight at three weeks and this growth increased to the sixth week. The presence of E. coli is an indication that the packaged water is not pure. Displaying packaged water under the sunlight and storing beyond 3 weeks by vendors have effect on the potability of the product. The regulatory bodies should raise awareness and ensure manufacturer have a quality control unit to test on a routine basis.

scholarly journals Dabai Fruit: Postharvest Handling and Storage

2020 ◽  
Author(s):  
Siti Hajar Ariffin ◽  
Rosnah Shamsudin ◽  
I. S. M. A. Tawakkal
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Quality Loss ◽  
Potential Development ◽  
Postharvest Handling ◽  
Canarium Odontophyllum ◽  
Handling Quality ◽  
And Storage ◽  
Wide Potential ◽  
Quality And Shelf Life

Dabai (Canarium odontophyllum) or also known as ‘Sarawak olive’ is one of the potential indigenous seasonal fruits commonly found in Sarawak. Due to its high nutritional contents, it has wide potential to be marketed locally and exported internationally. Dabai is very delicate and highly perishable. The shelf life of dabai is usually 3 days when stored in room temperature (27°C). Improper storage and handling lead to the reduction of quality and shelf life of the fruit throughout storage. There is still limitation on the information of postharvest, storage and handling, quality and shelf life of dabai. Studies on quality and shelf life affected by storage treatment and packaging are necessary in optimising shelf life and minimising quality loss of the fruit. This could ensure further potential development of the fruit locally and internationally.

scholarly journals СИНТЕЗ И ИССЛЕДОВАНИЕ СТЕКЛООБРАЗОВАНИЯ В СИСТЕМЕ AS2S3-ERS

2021 ◽  
Vol 7 (5(59)) ◽  
pp. 28-31
Author(s):  
ТЕЙМУР МАМЕД ИЛЬЯСЛИ ◽  
ДУНИЯ ТАЛЕХ ГАСАНОВА ◽  
ИМИР ИЛЬЯС АЛИЕВ
Keyword(s):  
Chemical Analysis ◽  
Solid Solutions ◽  
Glass Formation ◽  
Room Temperature ◽  
Slow Cooling ◽  
X Ray ◽  
Physico Chemical

To determine the area of glass formation in the system As2S3-ErS were synthesized alloys in the range of concentrations 0-30 mol. % ErS. The methods of physico-chemical analysis of differential-thermal (DTA), X-ray phase (RFA), microstructural (MCA) analyzes, as well as the measurement of microhardness and density determined the area of the glass and studied them physicо-chemical propertes. It is established that in the system As2S3-ErS on the basis of As2S3 during slow cooling the area of the glass reaches 17 mol. % ErS. Alloys in the concentration range 20-30 mol. % ErS are glass-crystalline. In the system at room temperature solid solutions on the basis of As2S3 are distributed up to 2.5 mol.% ErS, and on the basis of solid solutions ErS are practically not installed.

scholarly journals AVALIAÇÃO DE PRODUTOS OBTIDOS PELA DESIDRATAÇÃO OSMÓTICA DE BANANA SEGUIDA DE SECAGEM

2003 ◽  
Vol 21 (1) ◽  
Author(s):  
PAULO HENRIQUE MACHADO DE SOUSAPAULO HEN MACHADO DE SOUSA ◽  
GERALDO ARRAES MAIA ◽  
MEN DE SÁ MOREIRA DE SOUZA FILHO ◽  
RAIMUNDO WILANE DE FIGUEIREDO ◽  
RENATA TIEKO NASSU ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Atmospheric Pressure ◽  
Room Temperature ◽  
Storage Stability ◽  
Osmotic Dehydration ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Sensorial Analysis ◽  
Physico Chemical ◽  
Microbiological Stability

Foram obtidos dois produtos de banana por desidratação osmótica, um sob pressão atmosférica e outro sob vácuo, com complemento de secagem em estufa. A estabilidade dos produtos foi estudada, durante 120 dias, mediante análises físico-químicas, microbiológicas e sensoriais. Nesse período, os produtos ficaram armazenados em temperatura ambiente (23,4-34,1oC) e umidade relativa entre 33-81%. Concluiu-se que os produtos mantiveram suas características químicas, físico-químicas e sensoriais, além de estabilidade microbiológica (pouca variação durante o período de armazenamento). Somente a cor dos produtos apresentou variação expressiva. Sugere-se o tratamento utilizando osmose com vácuo seguido de secagem para produção de banana passa. EVALUATION OF PRODUCTS OBTAINED BY THE BANANA’S OSMOTIC DEHYDRATION FOLLOWED OF DRYING Abstract It was obtained two bananas products through osmotic dehydration, one under atmospheric pressure and other under vacuum, with drying complement in stove. The storage stability of these products was studied, during 120 days, through physicalchemical, microbiological and sensorial analysis. In this period, the products were stored at room temperature (23,4-34,1oC) and relative humidity between 33-81%. It was concluded that the obtained products maintained their chemical, physico-chemical and sensory characteristics, beyond microbiological stability (small variations during the storage period). Only the color of the produtcs presented more expressive variations. Therefore it is suggested the treatment using osmosis with vacuum followed by oven drying for the production of banana fig.

scholarly journals The influence of some process variables and storage conditions on the quality and shelf-life of soybean tempeh

1985 ◽  
Vol 51 (5-6) ◽  
pp. 532-534 ◽  
Author(s):  
M. J. R. Nout ◽  
T. M. G. Bonants-Van Laarhoven ◽  
R. de Dreu ◽  
I. A. G. M. Gerats
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Process Variables ◽  
And Storage ◽  
Quality And Shelf Life
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