scholarly journals Effect of Citric Acid and Storage Containers on the Keeping Quality of Refined Soybean Oil

2011 ◽  
Vol 54 (1) ◽  
pp. 40-44
Author(s):  
Jacob Olalekan Arawande ◽  
Eniayo Ayodeji Komolafe ◽  
Ittennu Oluwabummi Shakpo
Keyword(s):  
Citric Acid ◽  
Soybean Oil ◽  
Keeping Quality ◽  
Storage Containers ◽  
And Storage ◽  
Refined Soybean

scholarly journals Fortification of Citric Acid to Enhance Sensory Properties of Papaya Jam during Storage

2019 ◽  
Vol 1 (2) ◽  
pp. 57-60
Author(s):  
Dharia Renate
Keyword(s):  
Citric Acid ◽  
Analysis Of Variance ◽  
Storage Time ◽  
Local Market ◽  
Light Yellow ◽  
Yellow Color ◽  
Light Yellow Color ◽  
Storage Times ◽  
And Storage

Abstract--The objectives of this research were to know the effect of citric acid on papaya jam to its sensory propertiesduring storage and to determine the concentration of citric acid and storage time to the quality of papaya jam.  Material used was mature and ripe of fresh papaya, purchased from local market.  This research was designed as a Factorial Completely Randomized Designed.  The factors were the concentration of citric acids (0.3, 0.35, 0.4 percent w/w) and storage times (0, 1, 2, 3, 4 weeks).  The number of 18 trained panelists evaluated the color, texture, spreadibility and flavor.  Data was analyzed using analysis of variance.  The significantly different treatment was further analyzed by using  Multiple Comparison and TukeyTest.  The results indicated that the concentration of citric acids and storage time had significant effects on the quality of papaya jam.  Research concluded that the concentration of citric acids of 0.4 percent and storage time of 2 weeks were found to yield the best quality in papaya jam.  The papaya jam was good in light yellow color, soft  texture, good spreadibility, liked flavor, hence the consumeracceptance like this papaya jam.

Effects of Packaging and Storage on Keeping Quality of Bleached lac

2017 ◽  
Vol 4 (04) ◽  
Author(s):  
S. K. PANDEY ◽  
N. PRASAD ◽  
S. C. SHARMA ◽  
S. SRIVASTAVA
Keyword(s):  
Moisture Content ◽  
Acid Value ◽  
Storage Condition ◽  
Packaging Material ◽  
Packaging Materials ◽  
Open Storage ◽  
Keeping Quality ◽  
Poly Ethylene ◽  
And Storage

A study on the effect of different packaging materials and storage conditions was carried out on keeping quality of freshly prepared bleached lac packaged in five different types of packaging materials: Low Density Poly Ethylene (LDPE ), High Density Poly Ethylene (HDPE), Poly Propylene (PP), Metalized Polypropylene film (METPP) and five layer craft Paper Bag (PG). The samples were stored in both ambient and refrigerated conditions (14-160C) and quality parameters were evaluated at quarterly interval after 3, 6, 9 and 12 months of storage followed by comparison with samples stored in open condition. For storage under ambient condition in room, the flow value (fluidity), life (heat polymerization time) and acid value (AV) of the packaging material was highest for metalized film bag i.e.10mm, 5 min. and 70.69 respectively and impurity content was least (2%) after 3 months of storage due to high amount of moisture (4.12% db) retained in the sample. These parameters were lower in other packaging materials due to lower moisture content (1.38-2.40% db) with the lowest value (1.01% db) in open storage condition. For storage under the refrigerated condition, these parameters were higher compared to ambient storage for all packaging material. Flow value, life and acid value of samples in the metalized bag were highest; 35mm, 10 min. and 74.36 after 3 months of storage. However, these parameters were lower in others packaging materials due lower moisture content (1.50-2.61% db) with lowest value (1.23% db) in open storage condition. The flow and life of samples packaged in metalized film bag were highest i.e. 25mm and 5 minutes respectively after six months of storage as compared to when packaged in others. During the study it was observed that keeping quality of bleached lac samples was better in metalized film bag (82.5µ) compared to other packaging materials for both ambient and refrigerated storage condition.

scholarly journals Effect of Storage Containers and Storage Periods on The Seed Quality of French Bean (Phaseolus vulgaris)

2012 ◽  
Vol 37 (2) ◽  
pp. 195-205 ◽  
Author(s):  
KM Khalequzzaman ◽  
MM Rashid ◽  
MA Hasan ◽  
MA Reza
Keyword(s):  
Moisture Content ◽  
Seed Weight ◽  
Seed Quality ◽  
French Bean ◽  
Vigour Index ◽  
Seed Rot ◽  
Storage Containers ◽  
Abiotic And Biotic Factors ◽  
And Storage

The experiment was conducted in the Laboratory, Department of Plant Pathology,  HSTU, Dinajpur during April – July 2010 to know the effect of abiotic and biotic  factors, storage periods and storage containers on the seed quality of French  bean. Tin container showed the highest germination, normal seedlings and  vigour index which were followed by polythene bag, where Gunny bag showed  the lowest germination, normal seedlings and vigour index upto 60 days after  storage. The highest 1000-seed weight, moisture content, abnormal seedlings,  seed rot and incidence of the Fusarium oxysporum were recorded in Gunny bag,  where the lowest of these parameters were recorded in Tin container. Seed  colour of Tin container were more or less same as initial colour, but seeds of  Gunny bag were changed into fade or brown colour at 60 days after storage.  Moisture content, 1000-seed weight, abnormal seedlings, seed rot, fungi  association were increased, but germination and normal seedlings were  decreased with the increase of storage periods. Among the three containers, Tin  container was the best and the Gunny bag was the worst storage containers upto  60 days of storage for French bean seed. DOI: http://dx.doi.org/10.3329/bjar.v37i2.11221 Bangladesh J. Agril. Res. 37(2): 195-205, June 2012  

scholarly journals Studies on storage behavior of Assam lemon (Citrus limon Burm)

2018 ◽  
Author(s):  
S. R. Baruah ◽  
U. Kotoky
Keyword(s):  
Citric Acid ◽  
Chemical Composition ◽  
Ambient Temperature ◽  
Citrus Limon ◽  
Citrus Fruits ◽  
Storage Duration ◽  
Shrink Wrapping ◽  
Storage Behavior ◽  
And Storage

Assam lemon is one of the most important fruit of Assam and it is used for culinary purpose due to its fragrance and acidic content. Though Citrus fruits are non-climacteric in nature, depending on the temperature and storage duration, chemical composition of fruits may change. In this experiment different treatments viz T0: Control, T1: Chlorination (4%), T2: Chlorination (4%) + Polyethylene (300 gauge thickness), T3: Chlorination (4%) + perforated polythene (with pinholes), T4: Chlorination (4%) + individual shrink wrapping, T5: Chlorination (4%) + tray packaging used to study the storage life and post harvest quality of Assam Lemon fruits. The effect of these treatments on citric acid, respiration, fruit texture and colour were studied. Among all the treatments, individual shrink wrapping (T4) of Assam Lemon fruit stored at ambient temperature (30-320C and 80–85% RH) was found to be beneficial because it helped to extend the shelf life without deterioration in quality of fruit. Shrink wrap packaging retained the freshness, colour and firmness of the fruit up to 1 month without any decay

Sign in / Sign up

Export Citation Format

Share Document