Effect of Steaming Treatment on Physical Properties and Shelf life of Hae-Kuen

2019 ◽  
Author(s):  
Kanyawi Kolakul ◽  
Panadda Nonthanum ◽  
Wiramsri Sriphochanart
Keyword(s):  
Physical Properties ◽  
Shelf Life

Scorch Control of Carboxylic Elastomers

1973 ◽  
Vol 46 (1) ◽  
pp. 78-95 ◽  
Author(s):  
V. L. Hallenbeck
Keyword(s):  
Zinc Oxide ◽  
Physical Properties ◽  
Shelf Life ◽  
Zinc Sulfide ◽  
Zinc Phosphate ◽  
Carboxyl Groups ◽  
Carboxyl Group ◽  
Phosphate Coating ◽  
Ionic Bond ◽  
Cure Temperature

Abstract Carboxylic elastomers can be cured by standard compounding recipes utilizing sulfur and zinc oxide. The zinc oxide, besides aiding the sulfur cure, also gives a secondary cure through an ionic bond with the carboxyl groups. However, because of the affinity of the zinc oxide for the carboxyl group, the stocks tend to have an excessive scorch and a short shelf life. To prevent this excessive scorch the zinc oxide must be isolated from the carboxyl group until the desired cure temperature is reached. Three materials may be used to isolate the zinc oxide : 1) zinc sulfide coated zinc oxide, 2) zinc phosphate coated zinc oxide and 3) metallic alkoxide combined with the zinc oxide. The use of any of these gives scorch control without affecting final physical properties. The amount of zinc sulfide coating, zinc phosphate coating, and metallic alkoxide varies with the type of carboxylic elastomer.

Peanut Oil Stability and Physical Properties Across a Range of Industrially Relevant Oleic Acid/Linoleic Acid Ratios

2016 ◽  
Vol 43 (1) ◽  
pp. 1-11 ◽  
Author(s):  
J.P. Davis ◽  
K.M. Price ◽  
L.L. Dean ◽  
D.S. Sweigart ◽  
J.M. Cottonaro ◽  
...  
Keyword(s):  
Refractive Index ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Physical Properties ◽  
Shelf Life ◽  
Stability Index ◽  
Oil Stability ◽  
Oil Viscosity ◽  
High Oleic ◽  
Oil Blends

ABSTRACT High oleic cultivars are becoming increasing prevalent in the peanut industry due to their increased shelf life compared to conventional cultivars. High oleic peanuts are typically defined as having oleic acid/linoleic acid (O/L) ratios ≥ 9, whereas most traditional varieties have O/L ratios near 1.5-2.0. In practice, this ratio can vary substantially among commercial material; accordingly, the goal of this study was to gain an understanding of the shelf life and physical properties of 16 model oil blends with O/L ratios systematically prepared from 1.3 to 38.1. Across these samples, % oleic acid, % linoleic acid, refractive index, density and dynamic viscosity were all highly (R2 > 0.99) linearly correlated. Increasing concentrations of oleic acid and corresponding decreases in linoleic acid were associated with decreasing oil density, decreasing refractive index, and increasing viscosity. Oxidative stability index (OSI), an established method for predicting relative oil shelf life, increased more than 7X from an O/L of 1.3 to 33.8 and this response was well described by a 2nd order polynomial. Oil stability was also assessed by storing oil blends at 24 C with 50% R.H. for 24 wk and periodically sampling these oils to measure peroxide value (PV) and describe oil flavor via sensory analysis. Excellent correlations were observed among O/L chemistry and off-flavor (oxidized/cardboard/rancid) development during storage, PV development during storage, and OSI. While viscosity was greatest for high oleic samples when comparing fresh oils, after storage under abusive conditions oil viscosity increased exponentially with decreasing O/L ratio due to oxidation/polymerization reactions. Overall, these data and observations will aid processors in selection of high O/L peanuts for various food applications and better determine final product shelf life.

scholarly journals GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS

2020 ◽  
Vol 11 (1) ◽  
pp. 39
Author(s):  
Aminullah Aminullah ◽  
Tjahja Muhandri ◽  
Subarna Subarna
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Guar Gum ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Drying Process ◽  
Corn Flour ◽  
Physical Quality

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.

scholarly journals Blanching, shelf life and chemical and physical properties of intermediate moisture products from Red Spanish pineapple

1969 ◽  
Vol 75 (1) ◽  
pp. 25-36
Author(s):  
Humberto Vega-Mercado ◽  
Isabel Beauchamp de Caloni ◽  
Noemí Díaz ◽  
José R. Cruz
Keyword(s):  
Physical Properties ◽  
Shelf Life ◽  
Room Temperature ◽  
Sodium Bisulfite ◽  
Potassium Sorbate ◽  
Direct Sunlight

The effect of blanching on the shelf life and chemical and physical properties of intermediate moisture products of Red Spanish pineapple was analyzed. Fruits were blanched before being immersed in a sucrose syrup containing potassium sorbate and sodium bisulfite. The final pineapple products were packaged in polypropilene bags and stored at room temperature (28° to 30° C) away from direct sunlight. The blanched products were more stable than the non-blanched in terms of shelf life, chemical and physical properties. Shelf life of blanched products exceeded 30 days.

scholarly journals INVESTIGATION OF THE EFFECT OF HEAT TREATMENT ON THE QUALITY OF THE FEED ADDITIVE CONTAINING CARROT POMACE

2019 ◽  
Vol 13 (3) ◽  
Author(s):  
B. Iegorov ◽  
I. Cherneha ◽  
L. Fihurska ◽  
О. Tsiundyk
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Angle Of Repose ◽  
Feed Additive ◽  
Qualitative Composition ◽  
Canning Industry ◽  
By Products

The main task of the compound feed industry is development and introduction of high-performance equipment and technologies, expansion of the resource base and the range of finished products. Along with this, in the canning industry, a lot of by-products are formed. By their chemical composition, they are as good as the main products. However, by-products of the canning industry are characterized by a high moisture content. They deteriorate very quickly and require immediate disposal. That is why, the purpose of the paper was to study the effect of heat treatment on the physicochemical properties and on the quantitative and qualitative composition of the microflora of the feed additive made with the use of carrot pomace. The physical properties, chemical composition, sanitary quality, and permissible shelf life of carrot pomace have been determined. The optimum quantitative and qualitative composition of the feed additive have been reasoned and researched. It has been established that the process of extrusion improves the physical properties and increases the digestibility of nutrients. It also improves the sanitary condition and extends the shelf life of the additive. As a result of extrusion of the feed additive, the moisture content decreased by 32.2%, the angle of repose increased by 11.8%, the flowability decreased by 33.3%, the damaged starch content decreased by 33.2%, and the amount of water-soluble carbohydrates became 5 times as big. Besides, under the influence of high temperature and pressure, the total number of bacteria decreased by 89%, and that of mould fungi by 83%. During storage of the feed additive for 6 months, the QMAFAnM decreased by 32.5%. The resulting feed additive will solve the problem utilizing canning industry by-products, expand the raw material base and reduce feed consumption.

scholarly journals USING RAW POTATO PEEL IN THE PRODUCTION OF EXTRUDED FEED ADDITIVE

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
O. Tsiundyk ◽  
B. Iegorov ◽  
A. Lapinska ◽  
L. Fihurska
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Angle Of Repose ◽  
Feed Additive ◽  
Wheat Grain ◽  
Potato Peel ◽  
Potato Waste ◽  
Fresh Potato ◽  
Extruded Feed

The paper is concerned with some aspects of processing raw potato peelings. It presents the dynamics of potato production in the world and in Ukraine, and analyses the figures on yields of this crop. Methods of processing potatoes at Ukrainian enterprises have been considered. It has been found that the bulk of the waste (15–60%) is formed during peeling raw potatoes. Methods of utilisation of potato peelings have been analysed. Problems of using fresh potato peel in the diet of farm livestock have been analysed. The technological operations of potato waste processing have been considered, and it has been substantiated how practical the method of extrusion is. The advantages of manufacturing an extruded feed additive with the use of potato peel have been shown. The physical properties, chemical composition, and term of storage of fresh potato peel have been determined. It has been found that fresh potato peel is poorly storable and hardly flowable, so it must be processed within 48 hours. To produce an extruded feed additive including crushed wheat grain and fresh potato peel in the ratio 9:1, a step-by-step scheme has been developed. The physical properties, the content of individual nutrients and minerals, and the shelf life of the extruded additive have been determined. It has been established that manufacturing the feed additive by the method suggested allows increasing the product’s nutritional value, prolonging its shelf life, improving its sanitary quality, technological properties, and conditions of feeding potato peel to livestock. It has been found that when the amount of potato peel introduced is 10% and that of crushed wheat grain is 90%, the optimal moisture content is 16.5%. Besides, this ratio results in the minimum energy consumption and in a coefficient of expansion high enough. During extrusion, the physical properties change: the moisture content, angle of repose, and bulk density decrease, while the flowability increases, which makes the feed additive suitable for use in the feed products technology. Besides, extrusion of the feed additive is accompanied by reduction in crude protein, crude fibre, and crude fat. It has been established that the shelf life of the additive is 4 months

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