scholarly journals Assessment of the stability of processed broiler chicken under storage

2021 ◽  
Vol 48 (5) ◽  
pp. 143-151
Author(s):  
E. E. Adomeh
Keyword(s):  
Broiler Chicken ◽  
Room Temperature ◽  
Storage Stability ◽  
Microbiological Quality ◽  
Storage Period ◽  
Processed Meat ◽  
Freezing Condition ◽  
Microbial Analysis ◽  
The Stability ◽  
Microbial Isolates

Meat is very nutritious and as such can easily be contaminated with microorganisms especially when stored under conditions where temperature cannot be controlled. This study was conducted to assess the storage stability of the processed meat type chicken. Differently processed chicken samples were carefully packaged in sterile high density polythene bags. The samples were stored at room temperature (25± 2 C), fridge temperature (4 C), and freezer temperature (-18 C) for 28 days. In each case, a detailed microbial analysis was carried out on the samples. The three treatment samples and the control were packaged separately according to the number of period they would be analyzed. Each of the treatment samples were withdrawn and analyzed for microbiological quality. Samples were taken at 7 days interval, namely, day 1, day 7, day 14, day 21, and day 28. The effect of storage period on microbiological status was also determined. The microbial isolates of meat stored under room temperature increased with increased storage period from day 14 through day 21 to day 28 (Day 14 = 71, Day 21 =81 and Day 28 =86 for smoked chicken; Day 14 = 72, Day 21 =81 and Day 28 =89 for oven dried chicken; Day 14 = 65, Day 21 = 77 and Day 28 =86 for fried chicken). While the isolates of meat stored under condition decreased with storage period from day 14 through day 21 to day 28 (Day 14 = 49, Day 21 = 42 and Day 28 = 21 for smoked chicken; Day 14 = 44, Day 21 = 35 and Day 28 = 20 for oven dried chicken; Day 14 = 44, Day 21 = 39 and Day 28 =27 for fried chicken). The meat stored under freezing condition did not only decrease from day 14 through day 21 to day 28, it also had the least number of isolates at day 28 of storage (Day 14 = 36, Day 21 = 25 and Day 28 = 20 for smoked chicken; Day 14 = 40, Day 21 = 25 and Day 28 = 20 for oven dried chicken; Day 14 = 46, Day 21 = 31 and Day 28 =17 for fried chicken).     La viande est très nutritive et, en tant que telle, peut facilement être contaminée par des micro-organismes, en particulier lorsqu'elle est stockée dans des conditions où la température ne peut pas être contrôlée. Cette étude a été menée pour évaluer la stabilité au stockage du poulet de type viande transformée. Des échantillons de poulet traités différemment ont été soigneusement emballés dans des sacs stériles en polyéthylène haute densité. Les échantillons ont été conservés à température ambiante (25±2oC), au réfrigérateur (4oC) et au congélateur (-18oC) pendant 28 jours. Dans chaque cas, une analyse microbienne détaillée a été réalisée sur les échantillons. Les trois échantillons de traitement et le contrôle ont été emballés séparément selon le nombre de période où ils seraient analysés. Chacun des échantillons de traitement a été prélevé et analysé pour la qualité microbiologique. Des échantillons ont été prélevés à 7 jours d'intervalle, à savoir le jour 1, le jour 7, le jour 14, le jour 21 et le jour 28. L'effet de la période de stockage sur l'état microbiologique a également été déterminé. Les isolats microbiens de viande conservée à température ambiante ont augmenté avec l'augmentation de la période de stockage du jour 14 au jour 21 jusqu'au jour 28 (jour 14 = 71, jour 21 = 81 et jour 28 = 86 pour le poulet fumé ; jour 14 = 72, jour 21 = 81 et Jour 28 = 89 pour le poulet séché au four ; Jour 14 = 65, Jour 21 = 77 et Jour 28 = 86 pour le poulet frit). Alors que les isolats de viande conservés dans des conditions ont diminué avec la période de stockage du jour 14 au jour 21 jusqu'au jour 28 (jour 14 = 49, jour 21 = 42 et jour 28 = 21 pour le poulet fumé ; jour 14 = 44, jour 21 = 35 et Jour 28 = 20 pour le poulet séché au four; Jour 14 = 44, Jour 21 = 39 et Jour 28 = 27 pour le poulet frit). La viande stockée dans des conditions de congélation n'a pas seulement diminué du jour 14 au jour 21 jusqu'au jour 28, elle avait également le moins d'isolats au jour 28 de stockage (jour 14 = 36, jour 21 = 25 et jour 28 = 20 pour poulet ; Jour 14 = 40, Jour 21 = 25 et Jour 28 = 20 pour le poulet séché au four ; Jour 14 = 46, Jour 21 = 31 et Jour 28 = 17 pour le poulet frit).

scholarly journals EFFECT OF STERILIZATION BY HEATING IN THE PRESENCE OF BACTERICIDE AND BACTERIAL FILTERED MEMBRANE ON THE STABILITY OF EYE DROPS CONTAINING 0.5% CHLORAMPHENICOL AT VARIOUS pH

2019 ◽  
pp. 103-109
Author(s):  
SRI AGUNG FITRI KUSUMA ◽  
MARLINE ABDASSAH
Keyword(s):  
Room Temperature ◽  
Membrane Filter ◽  
Storage Period ◽  
Eye Drops ◽  
Percentage Reduction ◽  
Ph Change ◽  
Sterilization Method ◽  
Filter Membrane ◽  
The Stability ◽  
Antibacterial Potential

Objective: The purpose of this study was to determine a sterile 0.5% chloramphenicol eye drop formula with the best potency of antibacterial by determining the appropriate sterilization method and the supporting pH. Methods: 0.5% chloramphenicol was formulated with 0.01% thimerosal, which act as a bactericide and combines with borate buffer to produce eye drop formulas with variations in pH (6.8, 7.0 and 7.4). All formulas were stored at room temperature for 28 d and were evaluated, including: organoleptic of the preparations, sterility, pH stability, and the antibacterial potency of chloramphenicol in eye drops. Results: All dosage formulas did not undergo photodegradation reactions which were marked by no change in color until the end of the storage period. However, the formula with pH 6.8 which was sterilized by heating in a presence of bactericide, showed the presence of more particulate precipitates than in the pH 6.8 formula which was sterilized using membrane filter bacteria. However, both methods of sterilization produced sterile chloramphenicol eye drops. The preparation using a method of heat sterilization with bactericide decreased the pH greater than the preparation using a sterile bacterial filter sterilization method. C2 preparations at pH 7.0 and sterilized using the bacterial filter membrane sterilization method were more stable because they had the smallest pH change of 0.05 and the percentage reduction in antibacterial potential was smaller at 1.15%. Conclusion: The best treatment for the chloramphenicol eye drop was kept the pH formula at pH 7 and sterilized using bacterial filter membrane sterilization method.

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.

Stability of Donepezil in an Extemporaneously Prepared Oral Liquid

2006 ◽  
Vol 19 (5) ◽  
pp. 282-285 ◽  
Author(s):  
Weeranuj Yamreudeewong ◽  
Eric Kurt Dolence ◽  
Deborah Pahl
Keyword(s):  
High Performance ◽  
Room Temperature ◽  
Storage Time ◽  
Microbial Growth ◽  
Storage Period ◽  
Significant Loss ◽  
Ambient Room Temperature ◽  
Oral Liquid ◽  
Liquid Preparation ◽  
The Stability

The stability of donepezil in an extemporaneously prepared oral liquid was studied. An aqueous liquid formulation of donepezil was prepared by reconstituting the powder from triturated 5-mg tablets with equal amounts of deionized water and 70% sorbitol solution with an expected donepezil concentration of 1 mg/mL. Polyethylene terephthalate plastic bottles containing donepezil liquid preparation were stored at ambient room temperature (22° C-26° C) and in the refrigerator (4° C-8° C). After a storage time of 1, 2, 3, and 4 weeks, donepezil liquid samples were analyzed in triplicate for donepezil concentrations by high-performance liquid chromatography. The concentrations of donepezil were found to be within the acceptable limit (± 10% of the initial concentration) in all test samples, which indicated that donepezil liquid preparation was stable at room temperature and in the refrigerator for up to 4 weeks. In addition, our study findings indicated that there was no microbial growth in the extemporaneously prepared donepezil liquid preparation after a storage period of 4 weeks in the refrigerator. In summary, the results of our study revealed that donepezil is stable (no significant loss of donepezil concentration and no microbial growth) in an extemporaneously prepared oral liquid when stored in the refrigerator for up to 4 weeks.

scholarly journals Long-term stability of clinically relevant chemistry analytes in pleural and peritoneal fluid

2020 ◽  
Vol 30 (2) ◽  
pp. 234-241
Author(s):  
Lara Milevoj Kopcinovic ◽  
Marija Brcic ◽  
Jelena Culej ◽  
Marijana Miler ◽  
Nora Nikolac Gabaj ◽  
...  
Keyword(s):  
Peritoneal Fluid ◽  
Room Temperature ◽  
Storage Period ◽  
Total Proteins ◽  
Long Term Stability ◽  
Time Periods ◽  
The Stability ◽  
Stability Limits ◽  
Storage Temperatures

Introduction: Our aim was to investigate the stability of clinically relevant analytes in pleural and peritoneal fluids stored in variable time periods and variable storage temperatures prior to analysis. Materials and methods: Baseline total proteins (TP), albumin (ALB), lactate dehydrogenase (LD), cholesterol (CHOL), triglycerides (TRIG), creatinine (CREA), urea, glucose and amylase (AMY) were measured using standard methods in residual samples from 29 pleural and 12 peritoneal fluids referred to our laboratory. Aliquots were stored for 6 hours at room temperature (RT); 3, 7, 14 and 30 days at - 20°C. At the end of each storage period, all analytes were re-measured. Deviations were calculated and compared to stability limits (SL). Results: Pleural fluid TP and CHOL did not differ in the observed storage periods (P = 0.265 and P = 0.170, respectively). Statistically significant differences were found for ALB, LD, TRIG, CREA, urea, glucose and AMY. Peritoneal fluid TP, ALB, TRIG, urea and AMY were not statistically different after storage, contrary to LD, CHOL, CREA and glucose. Deviations for TP, ALB, CHOL, TRIG, CREA, urea and AMY in all storage periods tested for both serous fluids were within the SL. Deviations exceeding SL were observed for LD and glucose when stored for 3 and 7 days at - 20°C, respectively. Conclusions: TP, ALB, CHOL, TRIG, CREA, urea and AMY are stable in serous samples stored up to 6 hours at RT and/or 30 days at - 20°C. Glucose is stable up to 6 hours at RT and 3 days at - 20°C. The stability of LD in is limited to 6 hours at RT.

scholarly journals Effect of storage on composition, physico-chemical, rheology, sensory and microbiological quality of Indian cookie Rava Burfi

2018 ◽  
Vol 10 (1) ◽  
pp. 88-97 ◽  
Author(s):  
Aparna A. Shrivas ◽  
Suneeta V. Pinto ◽  
Sunil M. Patel ◽  
Smitha Balakrishnan
Keyword(s):  
Water Activity ◽  
Room Temperature ◽  
Microbiological Quality ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Progressive Increase ◽  
Soluble Nitrogen ◽  
Temperature Changes ◽  
Overall Acceptability ◽  
Physico Chemical

In the present study, changes in compositional, physico-chemical, rheological, sensory and microbial properties (SPC, coliform count and yeast and mould count) of rava burfi packed in composite polyethylene terephthalate (PET)/low density polyethylene (LDPE) film was monitored during storage at room temperature (30± 2 °C) and refrigerated temperature (7±2 °C) on every 3 rd for room temperature and on every 7th day for refrigerated temperature of storage till the products became unacceptable. All the changes related to composition, acidity, water activity, Free Fatty Acid (FFA), soluble nitrogen, 5-Hydroxy Methyl Furfural (HMF) and Thiobarbituric Acid (TBA), rheological, sensory and microbiological properties of rava burfi were found to be significantly (P<0.05) affected by storage period (i.e. 9 days at room temperature (30±2 °C) and 35 days at refrigerated (7±2°C) temperat ure). During storage period there was a decrease in moisture content (2.5 to 3.0%) and water activity and an increase in fat, protein, lactose, ash, added sugar, acidity, FFA, soluble nitrogen, TBA and HMF both at ambient (30±2 °C) a s well as at refrigerated (7±2°C) temperature. Changes in rhe ological attributes at both ambient and refrigerated temperatures of storage indicated that there was an increase in hardness, gumminess, chewiness and adhesiveness whereas there was decrease in cohesiveness and springiness values. The sensory scores in terms of flavour, body and texture, colour and appearance and overall acceptability were found to be significantly (P<0.05) decrease with progressive increase in storage period. The shelf life of rava burfi was found to be 9 days at room temperature (30±2 °C) and 35 days at refrigerated (7±2°C) temperature.

scholarly journals Long-Term Stability of Lorazepam in Sodium Chloride 0.9% Stored at Different Temperatures in Different Containers

2019 ◽  
Vol 55 (3) ◽  
pp. 188-192
Author(s):  
M. L. Colsoul ◽  
A. Breuer ◽  
N. Goderniaux ◽  
J. D. Hecq ◽  
L. Soumoy ◽  
...  
Keyword(s):  
Time Management ◽  
High Performance ◽  
Room Temperature ◽  
Color Change ◽  
Storage Period ◽  
Term Stability ◽  
Long Term Stability ◽  
Glass Bottles ◽  
The Stability

Background and Objective: Infusion containing lorazepam is used by geriatric department to limit anxiety disorders in the elderly. Currently, these infusions are prepared according to demand by the nursing staff, but the preparation in advance in a centralized service could improve quality of preparation and time management. The aim of this study was to investigate the long-term stability of this infusion in polypropylene syringes stored at 5 ± 3°C. Then, results obtained were compared with stability data of lorazepam in syringes stored at room temperature, glass bottles at 5 ± 3°C, and glass bottles at room temperature. Method: Eight syringes and 6 bottles of infusion were prepared by diluting 1 mL lorazepam 4 mg in 23 mL of NaCl 0.9% under aseptic conditions. Five syringes and 3 bottles were stored at 5 ± 3°C and 3 syringes and 3 bottles were stored at room temperature for 30 days. During the storage period, particle appearance or color change were periodically checked by visual and microscope inspection. Turbidity was assessed by measurements of optical density (OD) at 3 wavelengths (350 nm, 410 nm, 550 nm). The stability of pH was also evaluated. The lorazepam concentrations were measured at each time point by high-performance liquid chromatography with ultraviolet detector at 220 nm. Results: Solutions were physically unstable in syringes at 5 ± 3°C after 4 days: crystals and a drop of OD at 350 nm were observed. However, pH was stable. After 2 days, solutions were considered as chemically unstable because a loss of lorazepam concentration higher than 10% was noticed: the lower 1-sided confidence limit at 95% was below 90% of the initial concentration. To assess temperature and polypropylene influence, results were compared with those obtained for syringes at room temperature and bottles at 5 ± 3°C and room temperature. Precipitation, drop of OD at 350 nm, and chemical instability were observed in all conditions. Conclusion: Solutions of lorazepam were unstable after 2 days in syringes at 5 ± 3°C. Preparation in advance appears, therefore, not possible for the clinical use. Storage conditions (temperature and form) do not improve the stability.

scholarly journals Sensory and Quality Evaluation of Mayonnaise and its Effect on Storage Stability

2016 ◽  
Vol 2 (1) ◽  
pp. 48-53
Author(s):  
Mahalaxmi Pradhananga ◽  
Babita Adhikari
Keyword(s):  
Fatty Acid Composition ◽  
Technical College ◽  
Room Temperature ◽  
Quality Evaluation ◽  
Storage Stability ◽  
Milk Powder ◽  
Skim Milk ◽  
Egg Yolk ◽  
Skim Milk Powder ◽  
Microbial Analysis

This study aimed to evaluate the addition of skim milk powder to replace egg yolk in preparation of mayonnaise. Egg yolk was pasteurized at 150ºF (65.6ºC) about 1 minute for its safety. Mayonnaise was prepared from sunflower oil with the level varied from 65-75% and egg yolk from 9-15%. Mayonnaise made from 70% oil and 12% egg yolk was found to be best. Then skim milk powder (SMP) was added to replace 12% egg yolk in the ratios 0:100, 25:75, 50:50, 75:25 and 100:0 other constituents remaining constant. Sensory evaluation demonstrated that mayonnaise substituted with 25% skim milk powder was best. The chemical composition of the product, as well as fatty acid composition and peroxide value was analyzed. Coliform and Salmonella was not detected in microbial analysis. Sensory studies for its storage stability confirmed that the product was acceptable up to 28th days at refrigerate temperature whereas sample stored in room temperature was deteriorated after 14th days.  Sunsari Technical College Journal 2015, 2(1):48-53

scholarly journals Investigation of quality indicators and studying the stability of “Propolis-AK” gel for the treatment of acne disease

2019 ◽  
pp. 64-75
Author(s):  
А. I. Tykhonov ◽  
T. G. Yarnykh ◽  
S. G. Bobro ◽  
O. S. Shpychak
Keyword(s):  
Quality Control ◽  
Shelf Life ◽  
Quality Indicators ◽  
Room Temperature ◽  
Storage Period ◽  
Storage Conditions ◽  
Social Adaptation ◽  
Control Methods ◽  
Aluminum Tubes ◽  
The Stability

In modern conditions, the incidence of acne, which is a polymorphic multifactorial disease of the sebaceous glands of the skin, has a tendency to significant growth. Localization of lesions on the face in almost all patients indicates the fact that acne has an effect on their psycho-emotional sphere and social adaptation, which makes this problem urgent and indicates the feasibility of creating new effective domestic medicines for treating this pathology. The aim of the work was to conduct research on the investigation of quality indicators and studying the stability of «Propolis-AK» gel of anti-inflammatory and antimicrobial action for the treatment of acne disease. The objects of research were model test-samples of «Propolis-AK» gel, for which were developed methodic for analyzing the qualitative composition and quantitative content of the active substances – propolis phenolic hydrophobic drug (PPHD) and azelaic acid (AA) in this dosage form, comprehensively allowing to evaluate the quality and criteria for the stability of the gel during the entire storage period for the following indicators: description, identification, homogeneity, tightness of the container, pH, package contents, microbiological purity, quantification. In addition, the requirements for packaging, labeling, transportation, storage conditions and shelf life were included in the draft of quality control methods. According to the results of the study of organoleptic and physical-chemical parameters of the developed «Propolis-AK» gel during storage at two temperature conditions (8‒15 °C and 15‒25 °C), it was found that the test samples of the gel under study remained fairly stable according to the studied indicators for 2 years and 3 months, which allows us to recommend a shelf life of 2 years at room temperature in aluminum tubes for the studied gel. According to the results of research, a specification for «Propolis-AK» gel for external use was developed as a component of the draft of quality control methods for the studied medicine. Studies have been conducted to establish the main indicators and methods of quality control of the developed «Propolis-AK» gel for the treatment of acne disease. According to the results of the tests, a “Specification” was developed, which was included in the draft of quality control methods and experimentally proved the stability of «Propolis-AK» gel prepared in pharmaceutical and industrial conditions for a prescribed shelf life of 24 months when stored in aluminum tubes with an internal lacquer coating in a cool place (8‒15 °C) and at room temperature (15‒25 °C).

scholarly journals Storage stability of vacuum-packaged hotsmoked Rainbow trout (Oncorhynchus mykiss) fillets: color and texture aspects

2018 ◽  
Vol 52 (2) ◽  
pp. 119
Author(s):  
A. ELEFTHERIADOU (Α. ΕΛΕΥΘΕΡΙΑΔΟΥ) ◽  
K. VARELTZIS (Κ. ΒΑΡΕΛΤΖΗΣ) ◽  
I. AMVROSIADIS (,1. ΑΜΒΡΟΣΙΑΔΗΣ) ◽  
S. GEORGAKIS (ΣΠ. ΓΕΩΡΓΑΚΗΣ)
Keyword(s):  
Oncorhynchus Mykiss ◽  
Biochemical Analysis ◽  
Storage Stability ◽  
Storage Period ◽  
Raw Material ◽  
Surface Color ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
A Value ◽  
Red Color ◽  
The Stability

The aim of this research was to investigate some problems related to Rainbow trout's (Oncorhynchus mykiss) hot-smoking process as well as the color texture evaluation of the final product. The skin-on and skin-off fillets were hot-smoked and kept in vacuum-packed storage at 2°C±0.1. Color and texture measurements and biochemical analysis were carried out during 120 days of storage on days 1, 45, 75 and 120. The results have showed no significant differences between skin-on and ski-off fillets in carotenoids and retinol content. This values were reduced from 0,4-0,5 and 0,08-0,10 mg/g (1st day) to 0,2 and 0,04 mg/g by day 45 respectively. Thereafter they remained unchanged until the end of the storage. However, they were proved sufficient for the stability of the red color of the final product, as the a* value remained fairly constant, during the whole storage period. Significant differences between skin-on and skin-off fillets were observed in their external surface color. Both L* and a* values were lower in skin-off fillets and this is probably attributed to the more intense dehydration and absorption of the smoke constituents in this fillets. Moreover, the filleting of raw material before processing, resulted in both complete absence of fish gapping in the end product and satisfactory texture, which remained the same during the whole storage period.

Stability Test of Emulsion Matrix in the Emulsifier

2014 ◽  
Vol 1082 ◽  
pp. 26-29
Author(s):  
Hui Sheng Zhou ◽  
Xing Hua Xie ◽  
Kang Xu
Keyword(s):  
Room Temperature ◽  
Storage Stability ◽  
Emulsion Explosive ◽  
Emulsion Explosives ◽  
Aqueous Emulsion ◽  
X Ray ◽  
Use Of Technology ◽  
The Stability ◽  
Emulsion Matrix ◽  
Stability Of Emulsion

Aqueous emulsion explosives are oxidants andcarbonaceous fuel through theemulsifier, the use of technology toprepare emulsion obtained byemulsifying system in the thermodynamic sense isan unstable system. Therefore,the stability of emulsion explosives is a fundamentalproblem. Stability refers to the so-called emulsion explosives and their ability tomaintain the physical state of constantchange significantly explosiveperformance does not occur that emulsionexplosives stratification occursduring storage at room temperature,variations, breaking and loss experienced by the time of detonation capability. Storage stability is a measure of good or bad quality ofemulsion explosives is an important pointer, which determines the size of an emulsion explosive production,application conditions and ranges.By X-ray diffractionand microstructure analysis, intuitive judgment pastestability of emulsion explosives,which provides a potential industrial testmethod for solving emulsionexplosive powder and colloidalcrystallization caking hardening problems.

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