scholarly journals KARAKTERISASI KEJU DANGKE MENGGUNAKAN ENZIM PAPAIN KOMERSIAL DAN PERUBAHAN FISIK SELAMA PENYIMPANAN

2021 ◽  
Vol 32 (1) ◽  
pp. 27-35
Author(s):  
Nurul Ilmi Musra ◽  
◽  
Serdanawati Yasni ◽  
Elvira Syamsir ◽  
Keyword(s):  
Low Temperature ◽  
Room Temperature ◽  
Bitter Taste ◽  
Raw Materials ◽  
Buffalo Milk ◽  
Taste Intensity ◽  
Room Temperature Storage ◽  
Low Temperature Storage ◽  
South Sulawesi ◽  
Temperature Storage

Dangke is one of the traditional cheeses made from buffalo milk or cow's milk from Enrekang, South Sulawesi,. This research aimed to obtain dangke cheese through a process using commercial papain as the curdling agent and to determine the best products based on the analysis of physical properties of the raw materials and the dangke. The dangke making was conducted using several concentrations of the commercial papain (0.2-5%). Based on the texture, yield and non-bitter taste intensity, the best dangke was obtained using 1, 3, and 5% commercial papain. Dangke made using 1, 3, and 5% commercial papain resulted in yields of 18, 17, and 18%, respectively with compact texture and non-bitter taste. At room temperature storage (±30°C), the dangke had shelf life of less than 24 hours, while at low temperature storage (±4°C), dangke could last for four days.

scholarly journals PHYSICAL CHANGES OF ANDALIMAN (ZANTHOXYLUM ACANTHOPODIUM DC.) IN PACKAGING DURING LOW-TEMPERATURE STORAGE

AGROINTEK ◽  
2019 ◽  
Vol 13 (2) ◽  
pp. 177-182
Author(s):  
David Septian Sumanto Marpaung ◽  
Raizummi Fil'aini ◽  
Amna Citra Fahrani ◽  
Dwi Cahyani ◽  
Ayu Oshin Yap Sinaga
Keyword(s):  
Low Temperature ◽  
Room Temperature ◽  
Aluminum Foil ◽  
Room Temperature Storage ◽  
Postharvest Losses ◽  
Low Temperature Storage ◽  
Long Time ◽  
Postharvest Handling ◽  
Physical Changes ◽  
Temperature Storage

Zanthoxylum acanthopodium, locally known as Andaliman, is exotic spices which grown in North Sumatera. Several investigation shown that the special taste and aroma comes from pericarp of Andaliman. However, the pericarp of Andaliman is easily degraded. The proper postharvest handling of Andaliman is necessary to preserve fresh Andaliman for long time. Previously, Andaliman has been preserved in packaging under room temperature storage. Further investigation of Andaliman preservation in packaging under low temperature storage would help reduces the postharvest losses. In this study, the physical changes of Andaliman in various packaging under low-temperature storage were observed. The results shown that within 2 days, the pericarp of Andaliman in paper packaging was shrunk, similarly found in control without packaging. Meanwhile, the pericarp of Andaliman in aluminum foil and PP plastic were found normal in day 3. This result indicated that in low-temperature, Andaliman in Aluminum foil was recommended for best postharvest handling.

scholarly journals Perubahan Mutu Tomat (Lycopersicon esculentum Mill.) Dengan Variasi Konsentrasi Pelapisan Gel Lidah Buaya (Aloe vera L.) Dan Suhu Penyimpanan

2016 ◽  
Vol 1 (1) ◽  
pp. 985-994
Author(s):  
Rina Marwina ◽  
Raida Agustina ◽  
Bambang Sukarno Putra
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Vitamin C ◽  
Room Temperature ◽  
Storage Temperature ◽  
Aloe Vera ◽  
Low Temperature Storage ◽  
Aloe Vera Gel ◽  
Aloe Gel ◽  
Temperature Storage

Abstrak.Penelitian ini bertujuan untuk melihat lama umur simpan buah tomat dengan menggunakan lapisan gel lidah buaya (Aloe vera L.) dengan berbagai variasi konsentrasi dan variasi suhu penyimpanan.Penelitian ini menggunakan tomat dengan tingkat kematangan optimum. Pada variasi konsentrasi gel lidah buaya (A) terdiri atas 4 perlakuan, yaitu tanpa gel lidah buaya (A1), konsentrasi 30% (A2), konsentrasi 50% (A3) dan konsentrasi 70% (A4), dan variasi penyimpanan yaitu suhu penyimpanan (B) terdiri atas 2 perlakuan, yaitu suhu B1 suhu ruang  (28oC) dan  B2 (suhu rendah 10oC ). Analisa data yang diamati meliputi susut bobot, kekerasan, vitamin C, total padatan terlarut, dan uji organoleptik (warna, tekstur, dan aroma).Dari hasil penelitian didapatkan perlakuan terbaik pada tomat dengan perlakuan konsentrasi gel lidah buaya 30% pada penyimpanan suhu rendah 10ºC masih diterima konsumen hingga hari ke 21. Penyimpanan perlakuan terbaik pada hari ke-12 untuk analisis susut bobot terdapat pada perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu 10ºC dengan nilai 15,52%, untuk analisis presentase kekerasanperlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai yaitu 1.357kg/cm2, dan analisis vitamin C perlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai 1,42 mg/50gr, sedangkan TPT perlakuan terbaik terdapat pada suhu rendah 10ºCdengan perlakuan tanpa konsetrasi gel lidah buaya nilai presentase yaitu 4,40 %Brix. Dari hasil pengujian organoleptik, panelis menolak tomat dengan perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu ruang 28oC pada hari penyimpanan ke-12, sedangkan pada penyimpanan suhu rendah 10oC panelis menolak tomatdengan konsentrasi gel lidah buaya 30%pada hari penyimpanan ke-21.Abstract. This study aimed to look at the old the shelf life of tomatoes by using the layer of gels of aloe vera (Aloe vera L.) with various concentrations and a temperature variations in of storage.This study uses the tomatoes with optimum maturity level. In a variation of concentration of aloe gel (A) composed of 4 treatment, ie without aloe vera gel (A1), the concentration of 30% (A2), the concentration of 50% (A3) and a concentration of 70% (A4), and a variety of storage ie storage temperature (B) consisting of two treatments, namely B1 temperature room temperature (28oC) and B2 (low temperature 10oC). Analysis of observed data include weight loss, violence, vitamin C, total dissolved solids, and organoleptic (color, texture, and aroma). From the results, the best treatment in tomatoes by treatment with 30% aloe vera gel at low temperature storage is still acceptable to consumers 10ºC until the 21st day storage best treatment on day 12 for analysis of weight loss treatment concentration contained in aloe vera gel 30% stored at a temperature of 10ºC with a value of 15.52%, for the analysis of the percentage of violence are the best treatment at a concentration of 30% at low temperature 10ºC value is 1,357 kg / cm2, and the analysis of vitamin C are the best treatment at a concentration of 30% at low temperature 10ºC value 1.42 mg / 50gr, while TPT best treatment there at low temperature 10ºC with treatment without concentration of aloe gel percentage value that is 4.40% Brix. From the results of organoleptic tests, the panel rejected the tomatoes by treatment with 30% aloe vera gel is stored at room temperature 28oC on the 12th day of storage, while the low temperature storage 10oC panelists refused tomatoes with aloe vera gel concentration of 30% on the day of deposit of the 21.

scholarly journals SCIENTIFIC SUBSTANTIATION OF THE METHODOLOGY OF PREPARATION OF QUINCE JAPANESE FOR ANALYSIS AND INVESTIGATION OF CONSUMER PROPERTIES OF THE PRODUCTS OF ITS RECYCLING

2019 ◽  
Vol 3 ◽  
pp. 48-53
Author(s):  
Dmytro Odarchenko ◽  
Andrey Odarchenko ◽  
Olena Lisnichenko ◽  
Kateryna Spodar
Keyword(s):  
Low Temperature ◽  
Sample Preparation ◽  
Raw Materials ◽  
Point Estimation ◽  
Raw Material ◽  
Low Temperature Storage ◽  
Liquid Phases ◽  
Scientific Substantiation ◽  
Organoleptic Parameters ◽  
Temperature Storage

The aim of the study is a scientific substantiation of the methodology of quince Japanese for analyzing and investigating consumer properties of its recycling products. The new way of sample preparation allows to reduce costs for estimation of the raw material quality. Obtained semi-products give a possibility to widen the assortment of frozen products, based on domestic raw materials. Fruits of quince Japanese, planted in the Poltava region, Ukraine, were chosen as a research object. For getting a representing sample, quince specimens were subjected to the offered sample preparation. It included inspection, processing and further cyclic freezing and centrifuging. As a result of the threefold cycle of freezing-centrifuging, solid and liquid phases were obtained. The obtained liquid part of quince Japanese is a homogenous liquid, without suspended particles, with a brightly expressed taste and smell, not stratified at storage. These changes are explained by redistribution of dry substances and moisture in studied samples. As a result of cyclic freezing-centrifuging of the research object, two new semi-products were obtained – solid and liquid phases. Within the scientific study there were determined organoleptic parameters of the obtained semi-products before freezing and after 270 days of low-temperature storage. The consistence, taste, smell and color of products are ones of their main consumption properties. According to the results of point estimation of organoleptic properties of the obtained semi-products, it has been established, that during 270 days of low-temperature storage these parameters didn’t change and stayed at the high level. The studies demonstrated freezing advantages in the aspect of reaching high organoleptic parameters of products after freezing and defrost that provides high-quality products in the process of low-temperature storage.

Retraction Test for Serviceability of Elastomers at Low Temperatures

1951 ◽  
Vol 24 (3) ◽  
pp. 684-696 ◽  
Author(s):  
O. H. Smith ◽  
W. A. Hermonat ◽  
H. E. Haxo ◽  
A. W. Meyer
Keyword(s):  
Low Temperature ◽  
Low Temperatures ◽  
Room Temperature ◽  
Large Deformations ◽  
Prolonged Storage ◽  
Temperature Index ◽  
Low Temperature Storage ◽  
Compression Set ◽  
Low Temperature Flexibility ◽  
Temperature Storage

Abstract Elastomer vulcanizates progressively stiffen as the temperature is lowered. Additional stiffening, due to crystallization, may occur as exposure to low temperatures is prolonged. The available methods of testing the low temperature flexibility of rubber and rubberlike materials do not reveal the losses in flexibility caused by crystallization except by using prolonged storage at low temperatures. A retraction test employing large deformations, which greatly increases the rate of crystallization, has been developed. This test rapidly gives a temperature index correlating with the stiffness of elastomer vulcanizates after storage at low temperatures, and can be used to measure the merit for low temperature applications of both crystallizable and noncrystallizable elastomers. This test in conjunction with conventional (room temperature) tests has been used successfully to study the low temperature performance of Hevea, GR-S, Paracril, and polybutadiene vulcanizates along with vulcanizates of many experimental elastomers. Correlation of results with cold compression set and hardness after low temperature storage has been excellent and substantiates the usefulness of the test.

USS 9% NICKEL STEEL

Alloy Digest ◽  
1964 ◽  
Vol 13 (8) ◽  
Keyword(s):  
United States ◽  
Fracture Toughness ◽  
Low Temperature ◽  
Physical Properties ◽  
Tensile Properties ◽  
Nickel Steel ◽  
Low Temperature Storage ◽  
United States Steel Corporation ◽  
Steel Corporation ◽  
Temperature Storage

Abstract USS 9% Nickel Steel was specifically developed for low-temperature storage vessels operating down to minus 320 F. It is recommended for cryogenic service. This datasheet provides information on composition, physical properties, elasticity, and tensile properties as well as fracture toughness. Filing Code: SA-166. Producer or source: United States Steel Corporation.

scholarly journals Volatile Aromatic Constituents of Tree Ripened and Mature Green ‘Irwin’ Mango Fruits during Low Temperature Storage

2006 ◽  
Vol 75 (3) ◽  
pp. 209-212 ◽  
Author(s):  
Kodthalu Seetharamaiah Shivashankara ◽  
Seiichiro Isobe ◽  
Hiroshi Horita ◽  
Makiko Takenaka ◽  
Takeo Shiina
Keyword(s):  
Low Temperature ◽  
Low Temperature Storage ◽  
Temperature Storage

Accelerated Aging of Deacidified and Untreated Book Paper in 1967 Compared with 52 Years of Natural Aging

2020 ◽  
Vol 41 (3) ◽  
pp. 131-152
Author(s):  
Tali H. Horst ◽  
Richard D. Smith ◽  
Antje Potthast ◽  
Martin A. Hubbe
Keyword(s):  
Room Temperature ◽  
Accelerated Aging ◽  
Natural Aging ◽  
Scanning Electron Micrographs ◽  
Surface Ph ◽  
Room Temperature Storage ◽  
Folding Endurance ◽  
Endurance Tests ◽  
Breaking Length ◽  
Temperature Storage

AbstractThree copies of a book that had been optionally deacidified using two different procedures in 1967, and then subjected to accelerated aging, were tested again after 52 years of natural aging. Matched copies of the book Cooking the Greek Way, which had been printed in Czechoslovakia on acidic paper, were evaluated. Nonaqueous treatment of two of the copies with magnesium methoxide dissolved in chlorofluorocarbon solvent had been found in 1967 to have decreased the susceptibility to embrittlement, as evidenced by the results of the accelerated aging, followed by folding endurance tests. Retesting of the same books in 2019, after 52 years of room temperature storage, showed that the deacidification treatments had achieved the following benefits in comparison to the untreated book: (a) higher brightness; (b) higher folding endurance; (c) tensile breaking length higher in the cross-direction of the paper; (d) substantial alkaline reserve content, (e) an alkaline surface pH in the range 7.1–7.4, and (f) higher molecular mass of the cellulose. Remarkably, some of the folding endurance results matched those of unaged samples evaluated in 1967. Scanning electron micrographs showed no differences between the treated and untreated books.

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