scholarly journals THE ILLUSTRATION GROW OF CONTAMINANT FUNGI AT WHITE BREAD BASED ON TEMPERATURE AND HUMIDITY

2021 ◽  
Vol 4 (IAHSC) ◽  
pp. 76-82
Author(s):  
Niken Saymona Sari Susanti ◽  
Maulin Inggraini ◽  
Reza Anindita
Keyword(s):  
Room Temperature ◽  
Food Poisoning ◽  
Steam Treatment ◽  
White Bread ◽  
Storage Process ◽  
Average Percentage ◽  
Temperature And Humidity ◽  
Refrigerator Temperature ◽  
C 30 ◽  
Living Creature

Introduction: Food is a basic need for every living creature. Bread is one of the processed foods that is consumed by many people as a staple food substitute for rice. The shelf life of white bread is usually not more than a week or even just three days. The appearance of bread that is not suitable for consumption is indicated by the appearance of discoloration on the bread due to being overgrown with fungus. The fungus that grows on white bread can produce mycotoxins during the storage process. Food poisoning can cause symptoms such as nausea, vomiting, and diarrhea. Method: The purpose of this study was to determine the average percentage of white bread covered with contaminant fungi based on temperature and humidity. The method used is descriptive. Results: The results showed that white bread overgrown with contaminant fungi by steaming and not steaming which was placed at room temperature grew faster than white bread placed at refrigerator temperature. At room temperature (27°C - 30°C), contaminant fungi began to grow on the seventh day on white bread 1 and on the fourth day on white bread 2 with the steamed treatment, while for the non-steamed treatment the contaminant fungi began to grow on the fifth day. At refrigerator temperature (13°C - 16°C), white bread with steamed and unsteamed treatment was not covered with contaminant fungi. Conclusion: The conclusion of this study is that white bread overgrown with contaminant fungi at room temperature with steam treatment was 3.33% on the fourth to fifth day, and 66.6% on the seventh day. Bread covered with contaminant fungi at room temperature with treatment not steamed as much as 3.33% on the fifth to the seventh day. Researchers hope that future researchers can conduct this research by adding a microscopic examination method.

scholarly journals Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Liliana G. Fidalgo ◽  
Mário M. Q. Simões ◽  
Susana Casal ◽  
José A. Lopes-da-Silva ◽  
Ivonne Delgadillo ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Microbial Activity ◽  
Room Temperature ◽  
Energy Savings ◽  
Textural Properties ◽  
Storage Conditions ◽  
Volatile Profile ◽  
Fragmentation Index ◽  
C 30 ◽  
Water Holding

AbstractHyperbaric storage at room temperature (HS/RT: 75 MPa/25 °C) of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins was studied for 30 days and compared to atmospheric pressure at refrigerated temperatures (AP/5 °C, 30 days) and RT (AP/25 °C, 5 days). Most of the fatty acids were not affected by storage conditions, with only a slight decrease of docosahexaenoic acid (DHA) content (n-3 polyunsaturated fatty acid) for AP samples, reflected in the lower polyene index values obtained and higher oxidation extent. For HS, a lower lipid oxidation extension and a slower increase of myofibrillar fragmentation index values were observed, when compared to AP samples. The volatile profile was similar for the HS and fresh samples, with the HS samples retaining fresh-like alcohols and aldehydes components, which disappeared in AP samples, mainly in AP/25 °C samples. The volatile profile for AP samples (5 and 25 °C) revealed mostly spoilage-like compounds due to microbial activity. Drip loss increased progressively during the 30 days of storage under HS, while a slight decrease of water holding capacity after 5 days was observed, increasing further after 30 days. Regarding textural properties, only resilience was affected by HS, decreasing after 30 days. So, HS/RT could represent an interesting extended preservation methodology of fresh salmon loins, since allows retaining important physicochemical properties for at least 15 days, while refrigeration after 5 days showed already volatile spoilage-like compounds due to microbial activity. Furthermore, this methodology allows additional considerable energy savings when compared to refrigeration.

Perancangan Sistem Pengaturan Suhu Ruangan Otomatis Berbasis Mikrokontroler

2019 ◽  
Vol 8 (1) ◽  
pp. 95
Author(s):  
I Wayan Gede Partamayasa ◽  
I Ketut Gede Suhartana ◽  
I Wayan Supriana
Keyword(s):  
High Temperatures ◽  
Room Temperature ◽  
Network Communication ◽  
The Internet ◽  
Humidity Sensors ◽  
Temperature And Humidity ◽  
Communication Devices ◽  
Internet Network

A server room is a room that is used to store servers, network communication devices such as routers and switches, and other operational related devices. Server rooms that have high temperatures and humidity will affect the performance of all devices, so the temperature and humidity of the server room must be maintained so that the device is not easily damaged. So from that, the company needs to implement a standard to protect the performance of the devices stored in it. To overcome this problem a device was developed that can automatically control and monitor temperature and humidity. The system will be built using temperature and humidity sensors that are used to monitor the temperature of the room, the condition of the room temperature and humidity of the room will be displayed through a website that can be accessed through the internet network.

scholarly journals Producing Drink like Grafted Milk from Chickpeas and Evaluation of its Qualitative Properties

2020 ◽  
Vol 10 (03) ◽  
pp. 374-377
Author(s):  
Ibtihal Ismail Muhammad Al-Ani
Keyword(s):  
Room Temperature ◽  
Extraction Efficiency ◽  
Ph Value ◽  
Bacterial Number ◽  
Qualitative Properties ◽  
Product Density ◽  
Ph Values ◽  
Extraction Volume ◽  
Refrigerator Temperature ◽  
Soda Solution

The present study aimed to study the possibility of producing a drink that looks like grafted milk by using chickpeas and evaluate its physical, chemical, microbial, and sensory properties. The result showed the superiority of F treatment (soaking 100 grams of chickpeas at the refrigerator temperature 4ºC for 12 hours) over the rest seven treatments in extraction efficiency, which was 70%, while, it was 50.5% in H treatment (soaking 100 grams of chickpeas in the heated water at 60ºC for 30 minutes). The highest value of the product density was after water and flavorings addition in the D treatment (soaking 100 grams chickpeas in 0.05 soda solution at 60ºC for 30 minutes), and it was 0.97 g cm-3, compared with the lowest density 0.57 g cm-3 in A treatment (soaking 100 grams chickpeas in 0.05 soda solution at room temperature 25ºC for 12 hours). pH values were highest in A treatment compared with the other treatments, and its value was 7.66 in the 1st and 2nd day, after dissolving in a refrigerator at 4ºC, and then, for 5 minutes at room temperature 30ºC. The lowest value in the D treatment was 6.45 on the 1st day, and 6.87 on the 2nd day in the G treatment. On the 3rd day, the highest pH value was 7.13 in the D treatment, and the lowest value 6.79 was in the E treatment. pH highest value was 6.2 on the 4th day in A treatment. From the last results, it may be concluded that F treatment was the best in extraction efficiency, the final product density, and less total bacterial number, after dissolving for 5 days at refrigerator temperature 4ºC, and then, at room temperature 30ºC for 3 and 48 hours incubation. The best extraction volume and pH were in A treatment.

scholarly journals TOTAL Escherichia coli PADA SOSIS IKAN YANG DI-COATING DENGAN MIOFIBRIL ASAP CAIR SELAMA PENYIMPANAN

2016 ◽  
Vol 4 (1) ◽  
Author(s):  
Jupni Keno ◽  
Henny Adeleida Dien ◽  
Agnes Triasih Agustin
Keyword(s):  
Escherichia Coli ◽  
Nutritional Value ◽  
Room Temperature ◽  
Total Coliform ◽  
Fish Protein ◽  
Gram Negative ◽  
E Coli ◽  
Liquid Smoke ◽  
Refrigerator Temperature ◽  
Descriptive Method

Fish sausages are prepared foods that have a high nutritional value, but that is the weakness of this commodity is rapidly decaying nature. Bacterial pathogens that must be avoided include Escherichia coli. These bacteria are gram-negative, rod-shaped and motile spores are not. The purpose of this study is to calculate the total coliforms and E. coli in fish sausage coating of fish protein myofibrils Black Marlin (Makaira indica) during storage at room temperature (28–29°C), and refrigerator temperature (10–13°C). The method used is descriptive method, which is a study conducted to analyze an individual, the state, or the symptoms of a particular group. The results showed that the total coliform in fish sausage in coating with liquid smoke is stored at room temperature, the lowest value is 7 MPN/g, the highest of 120 MPN/g, while the lowest value refrigerator temperature is 7 MPN/g, the highest 93 MPN/g. Total coliform in fish sausage in smokeless liquid coating stored at room temperature with the lowest value is 7 MPN/g, the highest 210 MPN/g, while the lowest value refrigerator temperature is 7 MPN/g, and the highest is 120 MPN/g. Total coliform in fish sausages are not in the coating deposited at room temperature with the lowest value is 7 MPN/g, the highest of 240 MPN/g, at refrigerator temperature the lowest value is 7 MPN/g, and the highest is 150 MPN/g. Total E. coli showed that the fish sausage in coating with liquid smoke is stored at room temperature, the lowest value is 1 MPN/g, and the highest is 4 MPN/g, while the lowest value refrigerator temperature is <3 MPN/g, and The highest is 3 MPN/g. Total E. coli in fish sausage in smokeless coating liquid stored at room temperature, the lowest value is 2 MPN/g, and the highest is 4 MPN/g, while the temperature of the refrigerator lowest value is 1 MPN/g, and a high of 3 MPN/g. Total E. coli in sausages are not in the coating deposited at room temperature, the lowest value is 2 MPN/g, and the highest is 5 MPN/g, and the refrigerator temperature is the lowest rating 2 MPN/g, the highest is 4 MPN/g during storage .Keywords: fish sausage, coating, myofibril, Eschericia coli.  Sosis ikan merupakan makanan siap saji yang mempunyai nilai gizi tinggi, namun yang menjadi kelemahan dari komoniti ini adalah sifatnya yang cepat membusuk. Bakteri patogen yang harus dihindari antara lain Escherichia coli.  Bakteri ini bersifat gram negatif, berbentuk batang tidak spora dan bersifat motil. Tujuan penelitian ini yaitu untuk menghitung total koliform dan E. coli pada sosis ikan yang dicoating dari miofibril protein ikan Black Marlin (Makaira indica) selama penyimpanan suhu ruang (28–29°C), dan suhu kulkas (10–13°C). Metode penelitian yang digunakan adalah metode deskriptif, yaitu suatu penelitian yang dilakukan untuk menganalisa suatu individu, keadaan, gejala atau kelompok tertentu. Hasil penelitian menunjukkan bahwa total koliform pada sosis ikan yang dicoating dengan asap cair disimpan pada suhu ruang, nilai terendah yaitu 7 MPN/g, tertinggi 120 MPN/g, sedangkan pada suhu kulkas nilai yang terendah yaitu 7 MPN/g, tertinggi 93 MPN/g. Total koliform pada sosis ikan yang dicoating tanpa asap cair disimpan pada suhu ruang dengan nilai terendah yaitu 7 MPN/g, tertinggi 210 MPN/g, sedangkan pada suhu kulkas nilai yang terendah yaitu 7 MPN/g, dan tertinggi 120 MPN/g. Total koliform pada sosis ikan tidak dicoating disimpan pada suhu ruang dengan nilai terendah yaitu 7 MPN/g, tertinggi 240 MPN/g , pada suhu kulkas nilai terendah yaitu 7 MPN/g , dan tertinggi 150 MPN/g. Total E. coli menunjukkan bahwa pada sosis ikan yang dicoating dengan asap cair disimpan pada suhu ruang, yaitu nilai terendah 3 MPN/g, dan tertinggi 4 MPN/g, sedangkan pada suhu kulkas nilai terendah yaitu <3 MPN/g, dan tertinggi 3 MPN/g. Total E. coli pada sosis ikan yang dicoating tanpa asap cair disimpan pada suhu ruang, yaitu nilai terendah 3 MPN/g, dan tertinggi 4 MPN/g, sedangkan pada suhu kulkas nilai terendah yaitu <3 MPN/g , dan tertinggi 3 MPN/g. Total E. coli pada sosis tidak dicoatingdisimpan pada suhu ruang, yaitu nilai terendah 4 MPN/g, dan tertinggi 7 MPN/g, dan pada suhu kulkas yaitu nilai terendah 3 MPN/g, tertinggi 4 MPN/g selama penyimpanan.Kata kunci: sosis ikan, coating, myofibril, Eschericia coli.

Vacuum steam treatment of Metrosideros polymorpha logs for eradication of Ceratocystis huliohia and C. lukuohia

Plant Disease ◽  
2021 ◽  
Author(s):  
Jennifer Juzwik ◽  
Marc A Hughes ◽  
Zhanghing Chen ◽  
Anna Yang ◽  
Lisa Keith ◽  
...  
Keyword(s):  
Ambient Temperature ◽  
Efficient Method ◽  
Plant Material ◽  
Large Diameter ◽  
Steam Treatment ◽  
Metrosideros Polymorpha ◽  
Forest Trees ◽  
Phytosanitary Treatment ◽  
C 30 ◽  
Time Required

A new and devastating disease, rapid ohia death (ROD), in Hawaii led to a state quarantine that regulates inter-island transport of ohia wood and plant material to prevent spread of the causal pathogens. Heat treatments of ohia logs in commercial trade were considered for phytosanitary treatment. Vacuum steam (VS) was evaluated for its ability to eradicate the pathogens, Ceratocystis lukuohia and/or C. huliohia, in main stem logs from ROD-affected forest trees. Replicate loads of three de-barked logs (24 to 43 cm diameter; 1.7 to 2.0 m long) were VS-treated at 56° C for 30 min (5 loads) or 60° C for 60 min (4 loads) at a sapwood depth equal to 70% of log radius. Percent isolation of Ceratocystis from VS and ambient temperature logs prior to treatment and summarized by source tree ranged from 12 to 66% and 6 to 31% based on carrot baiting assays of tissue taken from outer and inner sapwood, respectively. No viable Ceratocystis was detected in either sapwood locations for the 60° C/ 60 min schedule or for the inner locations for the 56° C/ 30 min schedule following treatment. Only one subsample (0.48%, n=208) of the latter schedule treatment yielded Ceratocystis. Time required for treatment ranged from 7.4 to 15 h for the 56° C/ 30 min schedule and from 8.6 to 19.2 h for the 60° C/ 60 min schedule. These results demonstrate VS is an effective and efficient method for treating large diameter ohia logs that mill owners and regulatory plant pathologists may consider for use in Hawaii.

PROPERTIES OF BOVINE Ac-GLOBULIN CONCENTRATES AND METHODS OF PREPARATION

1963 ◽  
Vol 41 (1) ◽  
pp. 2409-2421 ◽  
Author(s):  
Nobuo Aoki ◽  
Charles R. Harmison ◽  
Walter H. Seegers
Keyword(s):  
Human Plasma ◽  
Ammonium Sulphate ◽  
Protein Concentration ◽  
Room Temperature ◽  
Specific Activity ◽  
Barium Carbonate ◽  
Dry Weight ◽  
Physical Chemical ◽  
Bovine Plasma ◽  
Refrigerator Temperature

A procedure is described for retaining bovine plasma Ac-globulin activity as one part of the protein from plasma for every 1000 parts removed. The yields averaged 15%. The procedure involves removal of prothrombin with barium carbonate, isoelectric fractionation, fractionation with ammonium sulphate, chromatography on Amberlite IRC-50, and a second fractionation with ammonium sulphate. The procedure requires 2 days; however, the first day completes up to chromatography and the concentrate at that time is quite useful for many purposes. It is more stable than the product obtained after chromatography and the yields are higher. In absence of salts Ac-globulin is quite insoluble at pH 5.0. The final product usually contained some impurity. With the analytical ultra-centrifuge the S20in 0.1 M potassium chloride solution was found to be 4.2 at a protein concentration of 12.4 mg/ml. The specific activity was 1500 U./mg dry weight. Bovine plasma contains 120 U./ml or about 9 mg/100 ml. Assuming the same specific activity for human plasma the concentration is most likely near 1 mg/100 ml. The best stability conditions found were: 50% glycerol, pH 7.0, and 0.1 M calcium chloride. Under those conditions at room temperature all activity was retained 6 to 7 hours, at refrigerator temperature 24 hours, and at −60 °C for 1 month. In rabbits, antibodies were readily produced. Oxidizing agents destroyed the activity, while reducing agents did not, nor did they tend to stabilize. SH blocking agents destroyed the activity. The loss of activity in the presence of 0.0025 M parachloromercuribenzoate was recovered with 0.04 M cysteine. The molecule deteriorated while attempts were made to obtain physical chemical data; consequently, the molecular weight was calculated from an amino acid analysis and found to be 98,800. The reliability of this value is problematical. Human plasma was analyzed and found to contain 13 U./ml Ac-globulin. After 4 days storage, at room temperature, the prolonged prothrombin time of that plasma was completely restored with 13 units of Ac-globulin, which is equivalent to 8 μg.

scholarly journals Temperature and Humidity PID Controller for a Bioprinter Atmospheric Enclosure System

Micromachines ◽  
2020 ◽  
Vol 11 (11) ◽  
pp. 999
Author(s):  
Manuel Matamoros ◽  
J. Carlos Gómez-Blanco ◽  
Álvaro J. Sánchez ◽  
Enrique Mancha ◽  
Alfonso C. Marcos ◽  
...  
Keyword(s):  
Pid Controller ◽  
Room Temperature ◽  
Co2 Concentration ◽  
Average Error ◽  
Proportional Integral Derivative ◽  
Internal Factors ◽  
Complex Process ◽  
Temperature And Humidity ◽  
System Temperature ◽  
Proper Operation

Bioprinting is a complex process, highly dependent on bioink properties (materials and cells) and environmental conditions (mainly temperature, humidity and CO2 concentration) during the bioprinting process. To guarantee proper cellular viability and an accurate geometry, it is mandatory to control all these factors. Despite internal factors, such as printing pressures, temperatures or speeds, being well-controlled in actual bioprinters, there is a lack in the controlling of external parameters, such as room temperature or humidity. In this sense, the objective of this work is to control the temperature and humidity of a new, atmospheric enclosure system for bioprinting. The control has been carried out with a decoupled proportional integral derivative (PID) controller that was designed, simulated and experimentally tested in order to ensure the proper operation of all its components. Finally, the PID controller can stabilize the atmospheric enclosure system temperature in 311 s and the humidity in 65 s, with an average error of 1.89% and 1.30%, respectively. In this sense, the proposed atmospheric enclosure system can reach and maintain the proper temperature and humidity values during post-printing and provide a pre-incubation environment that promotes stability, integrity and cell viability of the 3D bioprinted structures.

Preservation of Cheese and Plain Yogurt by Low-dose Irradiation

1980 ◽  
Vol 43 (2) ◽  
pp. 114-118 ◽  
Author(s):  
S. YÜCEER ◽  
G. GÜNDÜZ
Keyword(s):  
Side Effects ◽  
Shelf Life ◽  
Total Dose ◽  
Room Temperature ◽  
Low Dose ◽  
Sorbic Acid ◽  
Low Doses ◽  
Dose Irradiation ◽  
Refrigerator Temperature ◽  
Number Of Bacteria

Irradiation preservation of Turkish kashar cheese and plain yogurt was studied using very low doses of Co-60 radiation. No side effects were observed below 0.15 Mrad. The number of bacteria killed was directly related to total dose up to 0.02 Mrad, then the effectiveness of the dose decreased. Coating cheese samples with a sorbic acid solution helped in reducing the number of bacteria by about 10–12% in irradiated samples. The shelf-life of irradiated samples stored at refrigerator temperature was almost the same as that of ones coated with sorbic acid but stored at room temperature. Mold formation in irradiated samples took three to four times longer than in nonirradiated ones. With plain yogurt the effect of total dose seemed to be the same as in cheese. Irradiation increased the shelf-life of yogurt three- to four-fold. Preservation by irradiation combined with refrigeration increased the shelf-life about five-fold.

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