scholarly journals Germination of Punica granatum seed according to temperature and storage period

2019 ◽  
Vol 12 (1) ◽  
Author(s):  
Marcieli da Silva ◽  
Lucas Silva Oliveira ◽  
Juliana Cristina Radaelli ◽  
Américo Wagner Junior ◽  
Jean Carlo Possenti
Keyword(s):  
Storage Period ◽  
Punica Granatum ◽  
And Storage

scholarly journals Effect of Packaging and Storage on Quality Characteristics of Dried Wild Pomegranate Arils (Anardana) Prepared in Solar Tunnel Drier

2020 ◽  
pp. 8-23
Author(s):  
Abhimanyu Thakur ◽  
N. S. Thakur ◽  
Hamid . ◽  
Pradeep Kumar ◽  
Kanchan Bhatt
Keyword(s):  
Value Added ◽  
Storage Period ◽  
Titratable Acidity ◽  
Punica Granatum ◽  
Storage Condition ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Ambient Conditions ◽  
Hydroxymethyl Furfural ◽  
And Storage

Wild pomegranate (Punica granatum L.) fruits were procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The arils extracted from the fruits were dehydrated in a solar tunnel (30-45°C) drier to prepare value added product Anardana. The developed product was packed in three different packaging materials viz. gunny bags, aluminium laminated pouches (ALP) and aluminium laminated pouches with vacuum (ALPV) and stored under ambient and refrigerated temperature for a period of 12 months so as to evaluate overall effect of storage period, storage condition and packaging material. After 12 months of storage period, higher retention of various quality characteristics like TSS, titratable acidity, ascorbic acid, total sugars, anthocyanins content, sensory characteristic scores with less increase in moisture content, NEB (non-enzymatic browning),HMF (hydroxymethyl furfural) and furfural content was observed in Anardana packed in ALPV followed by ALP and gunny bags. The changes in the quality characteristics of the Anardana were slower in refrigerated storage conditions as compared to ambient conditions.

scholarly journals The Influence Mechanism of Temperature and Storage Period on Polarization Properties of Poly (Vinylidene Fluoride–Trifluoroethylene) Ultrathin Films

Membranes ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 301
Author(s):  
Xingjia Li ◽  
Zhi Shi ◽  
Xiuli Zhang ◽  
Xiangjian Meng ◽  
Zhiqiang Huang ◽  
...  
Keyword(s):  
Ultrathin Films ◽  
Remanent Polarization ◽  
Vinylidene Fluoride ◽  
Storage Period ◽  
Testing Temperature ◽  
Fatigue Properties ◽  
Inhibition Mechanism ◽  
Poly Vinylidene Fluoride ◽  
High Level ◽  
And Storage

The effect of testing temperature and storage period on the polarization fatigue properties of poly (vinylidene fluoride-trifluoroethylene) (P(VDF–TrFE)) ultrathin film devices were investigated. The experimental results show that, even after stored in air for 150 days, the relative remanent polarization (Pr/Pr(0)) of P(VDF–TrFE) of ultrathin films can keep at a relatively high level of 0.80 at 25 °C and 0.70 at 60 °C. To account for this result, a hydrogen fluoride (HF) formation inhibition mechanism was proposed, which correlated the testing temperature and the storage period with the microstructure of P(VDF–TrFE) molecular chain. Moreover, a theoretical model was constructed to describe the polarization fatigue evolution of P(VDF–TrFE) samples.

scholarly journals Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2339
Author(s):  
So-Yul Yun ◽  
Jee-Young Imm
Keyword(s):  
Particle Size ◽  
High Temperature ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Skim Milk ◽  
Storage Period ◽  
Sediment Analysis ◽  
Sediment Formation ◽  
And Storage ◽  
Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

Effects of hybrid, kernel maturity, and storage period on the bacterial community in high-moisture and rehydrated corn grain silages

2020 ◽  
Vol 43 (5) ◽  
pp. 126131 ◽  
Author(s):  
Paula de Almeida Carvalho-Estrada ◽  
Juliana Fernandes ◽  
Érica Benjamim da Silva ◽  
Polyana Tizioto ◽  
Solidete de Fátima Paziani ◽  
...  
Keyword(s):  
Bacterial Community ◽  
Storage Period ◽  
High Moisture ◽  
And Storage ◽  
Corn Grain ◽  
Hybrid Kernel

The Effect of Pad-Bath pH and Storage Period on the Hydrolysis of DMDHEU

1982 ◽  
Vol 52 (4) ◽  
pp. 269-274 ◽  
Author(s):  
K.R. Beck ◽  
D.M. Pasad
Keyword(s):  
Storage Period ◽  
And Storage ◽  
Hydrolysis Of

Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of wheat in Pakistan

2022 ◽  
Author(s):  
Muhammad Akhlaq ◽  
Shinawar Waseem Ali ◽  
Ayesha Murtaza ◽  
Muhammad Arshad Javed ◽  
Aftab Ahmad Khan ◽  
...  
Keyword(s):  
Storage Period ◽  
Physicochemical Characteristics ◽  
Grain Moisture ◽  
And Storage

scholarly journals ANTIOXIDANT ENZYME ACTIVITY AND FRESH-CUT ARRACACHA QUALITY

2015 ◽  
Vol 39 (3) ◽  
pp. 276-282
Author(s):  
Hêmina Carla Vilela ◽  
Patrícia de Fátima Pereira Goulart ◽  
Kamila Rezende Dázio de Souza ◽  
Ana Carolina Vilas Boas ◽  
Jane Silva Roda ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Enzymes ◽  
Nutritional Value ◽  
Storage Period ◽  
Antioxidant Enzyme Activity ◽  
Useful Life ◽  
Fresh Cut ◽  
Processing Techniques ◽  
And Storage ◽  
Microbiological Aspects

The arracacha is an alternative of fresh-cut product; however it can be easily degraded after the processing techniques. The objective of this work was to evaluate the useful life of fresh-cut arracacha submitted to two types of cuts and storage, as well as to evaluate the activity of antioxidant enzymes. The roots were selected, sanitized and submitted to two cut types: cubed and grated. Then they were evaluated at 3 times: 0, 3 and 7 days. The cutting in cubes provided higher quality and lower SOD, CAT and APX activity. However, the grated product presented higher PG activity and lower PPO activity. The microbiological safety and the nutritional value were maintained in both cuts during the whole storage period. The useful life, regarding the physicochemical, nutritional and microbiological aspects, can be established at 7 days under refrigeration for fresh-cut arracacha.

EFFECTS OF AGING, FREEZING RATE, AND STORAGE PERIOD ON PALATABILITY OF BROILERS

1945 ◽  
Vol 10 (1) ◽  
pp. 16-27 ◽  
Author(s):  
GEORGE FRANKLIN STEWART ◽  
HELEN LOUISE HANSON ◽  
BELLE LOWE ◽  
JOSEPH J. AUSTIN
Keyword(s):  
Storage Period ◽  
Freezing Rate ◽  
Effects Of Aging ◽  
And Storage

scholarly journals Microbiological Quality Analysis and Shelf Life Evaluation of Dahi Available in Kashmir

2020 ◽  
pp. 1-8
Author(s):  
Farhat Anjum ◽  
◽  
Rukhsana Rahman ◽  
Murtaza Gani ◽  
◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Storage Period ◽  
Quality Analysis ◽  
Refrigerated Storage ◽  
Overall Acceptability ◽  
Titrable Acidity ◽  
Life Evaluation ◽  
Sensorial Attributes ◽  
Hedonic Scale ◽  
And Storage

Four commercially produced dahi samples were stored under 0°C, 10 °C and 20 °C temperatures subjected to microbiological examination, pH, titrable acidity and sensory attributes at various temperatures for a period of seven days. The results indicated an increase in microbial activity parameters and titrable acidity with increase in temperature and storage period. pH of dahi samples decreased with an increase in temperature and storage period indicating increase in acidity. The studies for microbiological studies shows increase in TPC along with the increase in days of storage. Similar case was found in Yeast and mould as well as in Coliform count. The TPC at refrigerated storage was observed as (1.69±0.58)106 to (5.0±0.68)106 while as at 20°C temperature it was observed as (1.5±0.35)106 to (4.5±0.12)10. Similarly the Yeast and mould count at refrigerated storage was observed as (1.0±0.92)106 while as at 20 °C temperature it was observed as ( 1.5±0.36)106 .The different samples of dahi were analysed for various sensorial attributes for their acceptance by using 9 point hedonic scale. The scores obtained with respect to colour, flavour, taste and aroma show good results and overall acceptability. Overall acceptability was also found to decrease significantly (p <.05) with increase in days of storage under refrigerated conditions. The results of the storage studies indicated the significant (p < .05) decrease in pH with the days of storage under different temperature conditions.

scholarly journals Influence of drying methods on preservation of biologically active substances of garden strawberries being raw material for food enrichment

2021 ◽  
Vol 845 (1) ◽  
pp. 012094
Author(s):  
I M Novikova ◽  
O M Blinnikova ◽  
L G Eliseeva ◽  
D A Blinnikova
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Storage Conditions ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Drying Methods ◽  
Urgent Problem ◽  
And Storage ◽  
Active Substances

Abstract At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.

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