scholarly journals Organoleptic and Chemical Analysis Characteristics of Sulguni Stored in Beeswax

2021 ◽  
Author(s):  
Lali Elanidze ◽  
Tea Khositashvili
Keyword(s):  
Weight Loss ◽  
Chemical Analysis ◽  
Physical Stability ◽  
Vacuum Packaging ◽  
Moisture Loss ◽  
Chemical Parameters ◽  
Safe Alternative ◽  
Traditional Technology ◽  
Main Factors ◽  
Cheese Production

In the paper showed organoleptic and chemical analysis of sulguni that is made of traditional technology and sulguni in beeswax has been carried out to study the effects of bee wax layer on the organoleptic and chemical parameters of sulguni. Some main factors are obstacle those make influence on sulguni, such as: cheese weight loss, fat oxidation and enzymatic breakdown. On the base of analysis the use of beeswax layer improves the physical stability of sulguni, at the same time the visual and tactile characteristics of the surface are improved as well. Moreover, it prevents the existence of mucus and mold on the surface, as well as protects the cheese from moisture loss and sulguni also retains its taste properties. Vacuum packaging cheese production in beeswax layer can be considered as the new, ecologically clean and safe alternative.

Пригодность очищенного картофеля к вакуумной упаковке и быстрой заморозке

2018 ◽  
Author(s):  
S.V. Maltsev
Keyword(s):  
Potato Variety ◽  
Climatic Conditions ◽  
Vacuum Packaging ◽  
Mineral Fertilizers ◽  
Main Factors ◽  
Fast Freezing

Отражены результаты исследования основных факторов (сорт, почвенно-климатические условия выращивания, фон минерального питания, температура хранения сырья и готового продукта, срок переработки), определяющих пригодность картофеля к вакуумной упаковке и быстрой заморозке без применения консервантов.The article reveals main factors (such as potato variety, soil and climatic conditions, doses of mineral fertilizers, store temperatures, different timelines of processing) determining the suitability of potatoes for vacuum packaging and fast freezing without usage of chemicals.

SALTED CHEESE PRODUCTION TECHNOLOGY AND ITS QUALITY ASSESSMENT

2021 ◽  
pp. 76-80
Author(s):  
A. V. Zhebo ◽  
E. E. Kotovskaya
Keyword(s):  
Quality Assessment ◽  
Production Technology ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Cheese Production

The quality of 6 samples of brine cheese was examined, as a result of which deviations in organoleptic and physico-chemical parameters were established.

EFFECT OF PRE-FREEZING HAMS ON QUALITY ATTRIBUTES OF DRY-CURED PRODUCT

1972 ◽  
Vol 35 (2) ◽  
pp. 98-101 ◽  
Author(s):  
P. P. Graham ◽  
T. N. Blumer
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Environmental Conditions ◽  
Water Loss ◽  
Moisture Loss ◽  
Internal Tissue ◽  
Surface Ph ◽  
Aging Period ◽  
Acceptable Quality ◽  
Fresh State

Hams were frozen, stored, and thawed before dry-curing to study the profiles of quality as related to environmental conditions. Quality appraisals and sampling were done after thawing, after curing, and after 30 days aging in an atmosphere where temperature and relative humidity were controlled at about 34.5 C and 62.5%, respectively. The pH, water, NaCl, and fat contents were determined. Surface pH of hams increased from the thawed fresh state to the unstored cured state, but decreased generally after the aging period (stored cured ham). The pH was higher on the surface than that of corresponding internal areas. The pH of the internal tissue was lower for thawed product than cured or aged product. The average percent water decreased during curing and aging periods. Water loss after curing and after aging in the prefrozen hams was greater than that reported for unfrozen hams. The quantity of water, NaCl, and fat varied among the several muscle areas and reasons for variation are discussed. All hams were of acceptable quality at each appraisal period. Decreasing moisture levels of hams were reflected by decreases in conformation scores throughout the processing periods. Increased firmness was accompanied by weight loss, moisture loss, and increased NaCl percentage.

scholarly journals Physico-Chemical Analysis of Culture Pond for Induced Pearl Production in Lamellidens marginalis

2020 ◽  
Vol 26 (2) ◽  
Author(s):  
Vijiyata Singh Rathour ◽  
Vijay Kumar Yadav
Keyword(s):  
Chemical Analysis ◽  
Pond Water ◽  
Botanical Garden ◽  
Total Alkalinity ◽  
Total Hardness ◽  
Chemical Parameters ◽  
Colour Temperature ◽  
Physico Chemical ◽  
Calcium Magnesium ◽  
Healthy Growth

Bioassay experiments were carried out in order to evaluate values of physico-chemical parameters of the cultured pond water for induced pearl production in Lamellidens marginalis. The pond was located at Botanical garden of Bipin Bihari P.G. College, Jhansi. The parameters included for this study were Colour, Temperature, Transparency, pH, Free CO2 , DO, Total Hardness, Calcium, Magnesium and Total Alkalinity of cultured pond water and to maintain them for the healthy growth of mussels during the whole culture period for obtaining designer pearls.

Effect of Storage on Physio-Chemical Properties of Peanut Yogurt

2020 ◽  
Vol 3 (1) ◽  
Author(s):  
Naukhaiz Abbas ◽  
Zainab Sharmeen ◽  
Shahid Bashir ◽  
Misbah Arshad ◽  
Zargham Mazhar
Keyword(s):  
Chemical Analysis ◽  
Milk Powder ◽  
Chemical Properties ◽  
Chemical Parameters ◽  
Total Solids ◽  
Storage Treatment ◽  
Skimmed Milk ◽  
Skimmed Milk Powder

Peanuts may be consumed in a variety of processed forms like roasted, raw and processed etc. andrepresent as a multimillion dollar crop worldwide with many potential dietary benefits as it contains highprotein and health effective oils. Objective: The present investigation was planned to evaluate thephysio-chemical properties of peanut milk yogurt by the addition of different concentration of peanut milk(0 %, 10 %, 20 % and 30 %), skimmed milk liquid (60 %, 70 %, 80 %, and 90 %), skimmed milk powder (9 %)and sugar (1 %). Methods: The physio-chemical tests (pH, acidity, moisture, ash, fat, protein, syneresis,and viscosity) were examined after every 5 days of interval for a period of 15 days at 4 ºC. Results: Theresults of physio-chemical analysis revealed that pH, ash, fat, protein and viscosity decrease duringstorage period where as acidity, moisture and rate of syneresis increased during storage. Treatment T1(10 % peanut milk) was comparatively best for manufacturing of peanut milk yogurt followed by T2 (20 %peanut milk + 70 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) while peanut milk yogurtfrom (30 % peanut milk + 60 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) had the lowestdegree of firmness. Conclusions: It was noticed that correlation among fat, total solids and proteincontents in peanut milk affect the extent of serum separation and pH of yogurt. The storage hadsignificant effects on all physio-chemical parameters. Treatments had significant effect on all physiochemicalparameters.

scholarly journals Aquatic Worm Assemblages along the Danube: A Homogenization Warning

Water ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2612
Author(s):  
Ana Atanacković ◽  
Ferdinand Šporka ◽  
Vanja Marković ◽  
Jaroslav Slobodnik ◽  
Katarina Zorić ◽  
...  
Keyword(s):  
Water Management ◽  
Flow Velocity ◽  
Aromatic Hydrocarbons ◽  
Ecological Status ◽  
Danube River ◽  
Chemical Parameters ◽  
Longitudinal Surveys ◽  
Physico Chemical ◽  
Polycyclic Aromatic ◽  
Main Factors

In this study, we analyzed the impacts of different environmental conditions on aquatic worm communities along the Danube River, based on two longitudinal surveys, the Joint Danube Surveys 2 and 3 (JDS; 2007 and 2013). We identified the most important environmental factors (among analyzed groups) that shape worm communities: hydromorphlogical alterations, flow velocity and substrate (HYMO group), dissolved oxygen, nitrates and nitrites (physico-chemical parameters), zinc and nickel (metals), monobutyltin cation, benzo(b) fluoranthene and benzo(k)fluoranthene, polychlorinated biphenyls PCB 77 and PCB 118 (selected chemical determinants—organotin compounds, Polycyclic aromatic hydrocarbons—PAHs and PCBs). A homogenization of species composition of Oligochaeta assemblages along the Danube was confirmed. As one of main factors related to biotic homogenization, hydromorphological alterations represented by similar changes in flow velocity and substrates along Danube’s course could be singled out. Our results indicate that Oligochaeta could be used for the identification of the level of hydromorphological degradation in large rivers (homogenization), rather than for stressors classified as nutrient and organic pollutants. Our results provide additional evidence in risk assessment of the environment, contributing in water management and monitoring of the ecological status as proposed by the Water Framework Directive.

scholarly journals Sensoryal and Physico-chemical Analysis of Curd Used for Cheese Production

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Mirela JIMBOREAN ◽  
Dorin Å¢IBULCÄ‚ ◽  
Adriana PÄ‚UCEAN
Keyword(s):  
Statistical Analysis ◽  
Chemical Analysis ◽  
Water Content ◽  
Dry Matter ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Taste And Smell ◽  
Cheese Production

The present work aim was to assess the sensorial characteristics (colour, taste and smell) and also the physico-chemical characteristics (acidity, fat, dry matter and water content) of ripened curd. A total of 100 samples of curd were analyzed. The curd samples were collected seasonally, 25 samples each season. The obtained data were subjected to statistical analysis.

Reyerite

1964 ◽  
Vol 33 (265) ◽  
pp. 821-840 ◽  
Author(s):  
R. A. Chalmers ◽  
V. C. Farmer ◽  
R. I. Harker ◽  
S. Kelly ◽  
H. F. W. Taylor
Keyword(s):  
Crystal Structure ◽  
Weight Loss ◽  
Chemical Analysis ◽  
Distinct Species ◽  
Unit Cell ◽  
Molecular Water ◽  
Single Crystal Diffraction ◽  
X Ray ◽  
Core Content ◽  
Infra Red

SummaryReyerite from the original locality in Greenland has been re-examined using chemical analysis, infra-red absorption, X-ray powder and single-crystal diffraction, and thermal weight-loss curves. The unit cell is trigonal with a 9·74, c 19·04 Å, and the space group is probably P3¯. The unit cell contents are probably best represented as KCa14(Si24O60)(OH)5.5H2O, with some minor replacements. The molecular water is lost reversibly below 400° C. There are indications that the crystal structure is based on Si6O18 rings resembling those in beryl, but linked into sheets by additional tetrahedra.Reyerite closely resembles truscottite, a mineral found originally in Sumatra, but there are distinct differences, especially in the infra-red pattern. It is not yet certain whether or not the two minerals should be considered as distinct species. Synthetic preparations examined resembled truscottite more closely than reyerite.

scholarly journals Analysis of physico-chemical parameters of soil and population density of Azospirillum isolates from paddy fields of Theni district, Tamilnadu

2019 ◽  
Vol 11 (1) ◽  
pp. 88-93
Author(s):  
Uma Devi S. ◽  
Muthuchelian K.
Keyword(s):  
Electrical Conductivity ◽  
Population Density ◽  
Chemical Analysis ◽  
Phosphorus Content ◽  
Paddy Fields ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Study Results ◽  
Water Holding ◽  
Range Of Values

The rhizosphere region of eight different paddy field areas of Theni district was studied for their physico-chemical analysis of soil and the population density of Azospirillum sp. The study results showed range of values of pH (7.4-7.9), bulk density (1.13g/cm3 -1.60g/cm3), water holding capacity (34.31% - 18.25%), electrical conductivity (1.31 – 1.11), organic carbon (0.93% - 0.71%) . The macronutrient values namely total nitrogen (1.72% - 0.78%), phosphorus content (0.177% - 0.122%) and potassium (1.364% - 1.273%) were observed. Also micronutrients of various paddy fields like Zn (0.9% - 0.5%), Cu (2.3% - 1.7%), Fe (10.9% -8.2%), Mn (6.7% - 5.2%) were recorded, whereas the values of available macronutrients namely nitrogen (295kg/ha - 223kg/ha), phosphorous (89Kg/acre - 49kg/acre), potassium (790kg/acre - 490kg/acre) were noted. The Azospirillum population density was highest in Chinnamanur (192 x105 CFU/g) and lowest in Royyanpatti (91 x105 CFU/g). Thus through this work we were able to isolate and identify novel high yielding Azosprillium sp from paddy fields of Theni district.

scholarly journals Influence of Moisture Loss During Storage on New Growth of Conifer Seedlings

1991 ◽  
Vol 9 (2) ◽  
pp. 92-96
Author(s):  
Roy E. Lefevre ◽  
Arthur C. Cameron ◽  
N. Curtis Peterson
Keyword(s):  
Weight Loss ◽  
Seedling Survival ◽  
Moisture Loss ◽  
Percent Weight Loss ◽  
Percent Survival ◽  
Postharvest Handling ◽  
Bare Root ◽  
And Performance ◽  
C 32 ◽  
The Relationship

Abstract The relationship between moisture loss from bare-root 2-year-old seedlings of Colorado spruce (Picea pungens glauca Engelm.) and percent survival and performance after extended storage at 0°C (32°F) was investigated. Moisture loss was examined by percent weight loss and moisture content (g H2O/g FW) during postharvest handling and storage. To generate different levels of moisture loss, seedlings were stored in various packages that differed in water permeability with a 0 and 1 day delay at 20°C (68°F) prior to 5 or 7 months of storage at 0°C (32°F). Depending on treatment, percent weight loss of seedlings varied from 0 to 60% and seedling survival ranged from 0 to 100%. When percent weight loss was below 25% all bare-root seedlings survived 5 and 7 months storage. Seedlings expressed a great degree of tolerance to desiccation stress, as demonstrated by those few which survived nearly 60% weight loss. Between 20 and 40% weight loss there was no direct relationship between moisture loss and percent survival. Bare-root Colorado Spruce seedlings grew with 100% survival following 5 and 7 months storage at 0°C (32°F) if packaged in either unsealed perforated or nonperforated polyethylene film.

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