scholarly journals Granular fertilizer caking: A research on the performance evaluation of coating agents

2021 ◽  
Vol 12 (3) ◽  
pp. 273-278
Author(s):  
Cemre Avsar ◽  
Aysu Ulusal
Keyword(s):  
Performance Evaluation ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Relative Humidity ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Storage Test ◽  
Alkyl Amine ◽  
Coating Agents ◽  
And Storage

Caking formation in fertilizer products during handling and storage is a frequently encountered problem. Caked fertilizers become together as lumps, lose their free- flowing properties, and create inefficient applications. Several parameters such as relative humidity and temperature of the environment, pressure by pile height, and physicochemical properties of fertilizer product such as moisture content, presence of fines and chemical composition, etc. cause or accelerate caking mechanism. Internal or external anticaking products have been proved to be effective in preventing the caking of fertilizer particles. Liquid or wax anticaking agents are applied externally as coatings on the fertilizer surface. This study focuses on the performance evaluation of commercially available liquid- wax anticaking agents coated on NP 20-20-0 fertilizer, classified as three main groups: petroleum-derived, alkyl amine-fatty acid containing mixtures and bio- based composition. Caking performance of coating products are evaluated via small-bag storage test in 4 sets, according to the results, petroleum derived and alkyl amine- fatty acid containing anticaking products show similar performance, whereas bio-based products’ performance is moderate. This study focuses on a practical approach that will help fertilizer industry about which type of coating product will be effective on the anticaking properties of nitrogenous fertilizers and gives brief results of the effect of commercially available products with various ranges of chemical composition on the caking process.

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

California Almond Shelf Life: Changes in Moisture Content and Textural Quality During Storage

2019 ◽  
Vol 62 (3) ◽  
pp. 661-671 ◽  
Author(s):  
Jia Wu ◽  
Xiangyang Lin ◽  
Shengnan Lin ◽  
Paul Chen ◽  
Guangwei Huang ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Storage Temperature ◽  
Initial Moisture Content ◽  
Textural Properties ◽  
Storage Conditions ◽  
Temperature And Humidity ◽  
Lower Temperature ◽  
And Storage ◽  
Over Time

Abstract. The effects of packaging and storage conditions on the moisture content and instrumental and sensory textural properties of raw and salty light roasted (SLR) California almonds were studied under different storage conditions. The controlled combinations included low, medium, and high temperatures and low and high relative humidity (RH). Almond samples were packaged in cartons or polyethylene (PE) bags with and without vacuum. Both absorption and desorption of moisture by almonds were observed during storage and were dependent on the packaging and storage conditions. In general, gradual changes were observed for samples with PE and vacuum PE packaging in most of the storage conditions, while the samples packed in cartons showed more dramatic changes because these unprotected samples were more vulnerable to seasonal changes in humidity. The SLR almonds showed consistent moisture gains, while the raw almonds tended to lose moisture content in most of the storage conditions. This may be attributed to the low initial moisture content of the SLR samples. All raw samples packed in cartons became softer over time. The softening tended to be enhanced by high storage humidity and temperature. The raw almonds packaged in PE bags were firmer than those packed in cartons but also became softer over time. The firmness of the SLR samples was generally lower than that of raw samples, probably because roasting reduced the density and mechanical strength of the kernels. The firmness of PE packaged SLR samples increased in uncontrolled storage conditions and in higher storage temperature and humidity conditions but decreased slightly in lower temperature and humidity conditions. Vacuum packaging did not affect the firmness much. Using PE packaging and maintaining the RH below 50% and the temperature below 25°C are effective in stabilizing both raw and processed almonds. Keywords: Almond, Firmness, Nonpareil, Packaging, Relative humidity, Sensory, Storage, Temperature, Texture.

EFFECT OF PROCESSING AND STORAGE ON THE QUALITY OF GELOSE FROM IRISH MOSS (CHONDRUS CRISPUS)

1948 ◽  
Vol 26f (3) ◽  
pp. 160-167
Author(s):  
D. MacDougall
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
East Coast ◽  
Storage Temperature ◽  
Chondrus Crispus ◽  
Irish Moss ◽  
Optimum Ph ◽  
Processing And Storage ◽  
And Storage

Irish moss (Chondrus crispus) from Canada's east coast was used to study possible improvements in the production and storage of gelose. The optimum pH for the extraction of gelose from Irish moss was between 6 and 7. Fine leaf particles, which prevent rapid filtration, were readily removed by supercentrifuging. Comparison of drum drying and drying from the frozen state showed that the former caused a marked lowering of viscosity but had little effect on suspending power or jelly strength. The logarithm of the viscosity determined by means of a MacMichael viscosimeter was related directly to the concentration; therefore, viscosity measurements can be corrected for the moisture content of the samples. The effect of storage temperature on deterioration was greater than the effect of relative humidity. Samples stored at 0° and 40° F. for 12 weeks showed no significant changes in viscosity or suspending power, whereas those stored at 80° and 120° F. deteriorated very rapidly. Material was vacuum ice-dried to 2% moisture without damage but the quality decreased when the extracts were stored at high temperatures.

scholarly journals The Optimum Storage Conditions on the Quality of the Stingless bee Honey

2021 ◽  
Vol 2049 (1) ◽  
pp. 012003
Author(s):  
Imron Meechai ◽  
Isma-ae Chelong ◽  
Romlee Chedoloh
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Sugar Content ◽  
Storage Condition ◽  
Storage Conditions ◽  
Stingless Bee ◽  
Significant Difference ◽  
Storage Times ◽  
And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

Moisture relations of hay species

1958 ◽  
Vol 9 (4) ◽  
pp. 436 ◽  
Author(s):  
W Shepherd
Keyword(s):  
Chemical Composition ◽  
Relative Humidity ◽  
Moisture Content ◽  
Subterranean Clover ◽  
Trifolium Subterraneum ◽  
Experimental Conditions ◽  
Lolium Perenne L ◽  
Moisture Contents ◽  
Medicago Sativa L ◽  
Trifolium Repens L

Moisture relations of four species used for making hay—white clover (Trifolium repens L.), subterranean clover (Trifolium subterraneum L.), lucerne (Medicago sativa L.), and perennial ryegrass (Lolium perenne L.)—have been investigated. Shapes and positions of equilibrium moisture content-relative humidity curves differed between species; and in general, moisture contents were lower for fast-cured than for slow-cured material and lower for over-mature than for less mature material. Sorption hysteresis effects were observed. Under the experimental conditions employed, equilibrium moisture contents were lower for material subjected to conditioning atmospheres immediately after mowing than for material cured prior to conditioning. Variations in the shape and position of equilibrium curves were frequently in accordance with known variations in chemical composition.

scholarly journals Chemical Composition, Physicochemical Characteristics, and Nutritional Value ofLannea kerstingiiSeeds and Seed Oil

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Judicaël Thomas Ouilly ◽  
Patrice Bazongo ◽  
Adjima Bougma ◽  
Nèbpawindé Kaboré ◽  
Anne Mette Lykke ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Physicochemical Properties ◽  
Nutritional Value ◽  
Seed Oil ◽  
Stability Index ◽  
Acid Value ◽  
Industrial Applications ◽  
Total Oxidation ◽  
Alternative Source

The chemical composition, main physicochemical properties, and nutritional value of seed flour and seed oil ofLannea kerstingiiwere studied. The results indicated that seeds contained 3.61% moisture, 57.85% fat, 26.39% protein, 10.07% carbohydrates, and 2.08% ash. Potassium was the predominant mineral, followed by magnesium and calcium. The essential amino acids were at higher levels than the estimated amino acid requirements of FAO/WHO/UNU except for lysine. Fatty acid composition showed that oleic acid was the major fatty acid, followed by palmitic, linoleic, and stearic acids. Physicochemical properties of the seed oil were melting point, 19.67°C; refractive index (25°C), 1.47; iodine value, 60.72/100 g of oil; peroxide value, 0.99 meq. O2/kg of oil;p-anisidine value, 0.08; total oxidation (TOTOX) value, 2.06; oxidative stability index (120°C), 52.53 h; free fatty acids, 0.39%; acid value, 0.64 mg of KOH/g of oil; saponification value, 189.73. Total amount of tocopherols, carotenoids, and sterols was 578.60, 4.60, and 929.50 mg/kg of oil, respectively.γ-Tocopherol (82%), lutein (80%), andβ-sitosterol (93%) were the most abundant forms of tocopherols, carotenoids, and sterols, respectively. Seeds ofL. kerstingiiconstitute an alternative source of stable vegetable oil and protein for nutritional and industrial applications.

scholarly journals Design, Building and Performance Evaluation of a Mixed-Mode Solar Dryer for Agricultural Products

2020 ◽  
Vol 15 ◽  
Keyword(s):  
Performance Evaluation ◽  
Relative Humidity ◽  
Moisture Content ◽  
Ambient Temperature ◽  
Solar Collector ◽  
Mixed Mode ◽  
Ambient Air ◽  
Agricultural Products ◽  
The Third ◽  
And Performance

This research work presents the detailed explanation of the design, construction and performance evaluation of mixed-mode solar agricultural products dryer. The experimental set up used for testing the performance of the mixed-mode solar agricultural products dryer and determining the influence of various drying methods on the drying behaviour of agricultural products. Evaluation of the dryer was centered on the moisture content reduction, temperatures and relative humidities variations. 1680 g of freshly potato slides were used for evaluation. The test results gave that the temperatures inside the dryer cabinet and the solar collector were much higher than the ambient temperature during most hours of the daylight. The temperature inside the solar collector was up to 27 o C approximately higher than the ambient temperature. The temperature inside the drying cabinet was up to 22 o C approximately higher than the ambient temperature for about three hours immediately after 12.00 h (noon). The relative humidity in the solar collector and drying cabinet were lower than the ambient air relative humidity, with the ambient air recording the highest relative humidity at each reading followed by the drying cabinet and finally by the solar collector. Because of the decreased relative humidity inside the dryer, all the time, the temperature inside the dryer was high which is sufficient enough to dry the potato at an early time. Based on the results obtained during the test, temperature above 65 o C was recorded inside the drying cabinet. This high temperature in the drying cabinet causes 419 g of moisture to be removed on the first day, 257 g on the second day, 191 g on the third day, 136 g on the fourth day and finally 108 g on the fifth day. At the end of the five days of drying process, the mass of 1680 g of potato was reduced to 569 g. Total amount of moisture removed was 1111 g and total moisture loss was 66.1 %, which is the required amount of moisture to be removed for safe drying of freshly potato slides. The moisture content of the freshly potato slides was 24.9 % at the end of drying for the first day at about 5:00 pm, 20.4 % at the end of drying for the second day, 19 % at the end of drying for the third day, 16.7 % at the end of drying for the fourth day and finally 15.9% at the end of drying for the fifth day. It was observed that the drying rate increased from the end of one day to another, which shows the earlier and faster removal of moisture from the dried item.

scholarly journals Comparison of farmed and wild common carp (Cyprinus carpio): Seasonal variations in chemical composition and fatty acid profile

2012 ◽  
Vol 30 (No. 6) ◽  
pp. 503-511 ◽  
Author(s):  
S. Yeganeh ◽  
B. Shabanpour ◽  
HosseiniH ◽  
ImanpouMR ◽  
A. Shabani
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Moisture Content ◽  
Fatty Acid Profile ◽  
Common Carp ◽  
Omega 3 ◽  
Farmed Fish ◽  
Omega 6 ◽  
In The Wild ◽  
Wild Carp

Chemical composition and fatty acid profile of fillets from farmed and wild common carp were assessed in the course of four seasons. Ten wild and ten0 farmed fish were collected in the middle month of each season (except summer due to unavailability of wild fish) during the year. Lipid and protein contents of the samples decreased from summer to spring (protein: 17.6 &plusmn; 0.3&ndash;15.9 &plusmn; 1.6; 18.2 &plusmn; 0.1&ndash;17.9 &plusmn; 1.4%, in the farmed and wild carp samples, lipid (5.1 &plusmn; 0.2&ndash;1.5 &plusmn; 0.5; 3.8&nbsp;&plusmn; 0.6&ndash;2.8 &plusmn; 0.9%, respectively; P &gt; 0.05), moisture content of both samples increased in this period (76.7 &plusmn; 1.4&ndash;81.4&nbsp;&plusmn;&nbsp;0.4, 75.5 &plusmn; 0.6&ndash;78.5 &plusmn; 0.2 in the farmed and wild carp, respectively). Protein content of wild carp fillet was higher (17.7 &plusmn; 0.8% protein vs. and 16.2 &plusmn; 1.2%) and moisture content was lower than those of the farmed counterparts (77.65 &plusmn; 0.6 vs. and 79.3 &plusmn; 0.1, P &lt; 0.05). In all seasons, MUFA were higher than SFA and also the PUFA. In the wild carp fillet, PUFA was higher than SFA in winter and spring but in the farmed carp it was higher in all seasons except the spring. Palmitic, oleic, and DHA were the major SFA, MUFA, and PUFA in the wild carp fillet, respectively. In the farmed carp fillet, the major SFA and MUFA were similar to those in the wild one but linoleic acid was the major PUFA in all seasons. &omega;-3/&omega;-6 PUFA ratios in the wild carp fillet were higher than in the farmed counterparts.

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