scholarly journals SRNL PHASE II SHELF LIFE STUDIES - SERIES 1 ROOM TEMPERATURE AND HIGH RELATIVE HUMIDITY

2012 ◽  
Author(s):  
J. Mickalonis ◽  
J. Duffey
Keyword(s):  
Relative Humidity ◽  
Shelf Life ◽  
Phase Ii ◽  
Room Temperature ◽  
High Relative Humidity ◽  
Shelf Life Studies

Changes in Biogenic Amines during the Manufacture and Storage of Semipreserved Anchovies†

1996 ◽  
Vol 59 (11) ◽  
pp. 1218-1222 ◽  
Author(s):  
M. T. VECIANA-NOGUES ◽  
S. ALBALA-HURTADO ◽  
A. MARINE-FONT ◽  
M. C. VIDAL-CAROU
Keyword(s):  
Shelf Life ◽  
Biogenic Amines ◽  
Room Temperature ◽  
Point Of View ◽  
Raw Material ◽  
Refrigerated Storage ◽  
Ripening Process ◽  
Advanced Stages ◽  
Shelf Life Studies ◽  
And Storage

Biogenic amines were determined by using high-pressure liquid chromatography during spoilage of raw Engraulis encrasicholus (anchovies), during ripening and shelf life. Histamine, cadaverine, tyramine, and putrescine were extensively formed at the beginning of spoilage, while β-phenylethylamine and tryptamine were formed only at advanced stages of spoiling. Serotonin, spermine, and spermidine levels were constant throughout spoilage. Seventeen lots of anchovies were evaluated through the typical ripening process. Each ripening process lasted 18 to 22 weeks, Only a slight formation of biogenic amines was observed during the first period of ripening (2 to 4 weeks). According to our results, ripening had little influence on the formation of amines, and therefore the amount of amines in the final products depends primarily on the levels of these substances in the raw material. During shelf-life studies, anchovies packed in brine were more stable, from the point of view of biogenic amine formation, than anchovies packed in oil. High formation of tryptamine and histamine was observed in both products when they were stored at room temperature. Refrigerated storage prevents amine formation.

Quality assessment of sprouted mung beans at various storage temperatures

2019 ◽  
Vol 56 (1) ◽  
pp. 26
Author(s):  
Shashi Prabha ◽  
Sangeeta Goomer
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Plate Count ◽  
Microbial Count ◽  
Subsequent Decrease ◽  
Microbiological Parameters ◽  
Different Temperatures ◽  
Shelf Life Studies ◽  
Storage Temperatures

The present study was conducted with an objective to assess the quality of sprouted mung beans stored at different temperatures. Mung beans sprouts were processed at laboratory in controlled conditions, packed in LDPE pouches and were stored at summer room temperature (SRT) (30-32°C), winter room temperature (WRT) (15-18°C) and refrigeration temperature (RT) (7°C). Shelf life studies were conducted periodically for physical, chemical and microbiological parameters for 5 days at their respective storage temperatures. During shelf life studies, several changes were observed in sprouted samples of mung beans. There was a significant (p<0.05) increase in shoot length of sprouted mung beans samples stored at SRT followed by WRT and RT. Decrease in moisture content was significantly (p<0.05) more at RT followed by WRT and SRT. Vitamin - C content increased significantly (p<0.05) up to 1st day of storage at SRT and WRT, with decrease thereafter. Whereas at RT significant (p<0.05) increase was observed till 2nd day of storage followed by decrease afterwards. Vitamin - C content retained better at RT (16.6%) followed by WRT (6.3 %), while at SRT loss of 6.9% was observed. Acidity increased significantly at all three storage temperatures followed by subsequent decrease. Microbial count in terms of total plate count, yeast and mold count was comparatively higher at SRT followed by WRT and RT, though within acceptable range, whereas Coliform count was not detected at any stage. Thus it can be concluded that at RT (7°C) within two days of storage, optimal retention of physicochemical and microbiological qualities are achieved.

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

Persistence of nosocomial bacteria on 2 biocidal fabrics based on silver under conditions of high relative humidity

2014 ◽  
Vol 42 (8) ◽  
pp. 879-884 ◽  
Author(s):  
Rosa López-Gigosos ◽  
Alberto Mariscal ◽  
Mario Gutierrez-Bedmar ◽  
Eloisa Mariscal-Lopez ◽  
Joaquín Fernández-Crehuet
Keyword(s):  
Relative Humidity ◽  
High Relative Humidity

scholarly journals Back protection of canvas paintings

2020 ◽  
Vol 8 (1) ◽  
Author(s):  
Tim Padfield ◽  
Nicolas Padfield ◽  
Daniel Sang-Hoon Lee ◽  
Anne Thøgersen ◽  
Astrid Valbjørn Nielsen ◽  
...  
Keyword(s):  
Fluid Dynamics ◽  
Computational Fluid Dynamics ◽  
Relative Humidity ◽  
Temperature Variation ◽  
Room Temperature ◽  
Single Point ◽  
Confined Space ◽  
Constant Wall Temperature ◽  
Back Plate ◽  
Inner Surface

Abstract In this paper different scenarios for back protection of a canvas painting and their effect on the stability of the relative humidity behind the painting are tested. A painting on canvas, stretched on a wooden frame, was fitted with various styles of back protection and then exposed to a cycle of temperature variation at the back, with the front exposed to a constant room temperature. The painting was also exposed to a constant wall temperature and varying room temperature. The space between the canvas and the back board was fitted with temperature and relative humidity (RH) sensors. The sensors were used to provide the essential single-point data of temperature and RH at the given locations. For more comprehensive understanding of the rather confined space, further numerical simulation (computational fluid dynamics) was adopted as part of the investigation. The computational fluid dynamics was used to understand the natural convection within the microclimate through the depictions of temperature distribution, as well as the corresponding airflow. The unprotected painting suffered a large RH variation at its back, because of the varying canvas temperature interacting with the constant room air moisture content. Effective stabilisation of the RH behind the canvas against temperature variation was provided by a shiny aluminium alloy sheet sealed against the frame. The non-absorbent back board experienced a strong variation in RH, because of humidity buffering of the space by the painting canvas at a different temperature. Either a space or insulation between this back plate and the wall reduced the risk of condensation on the inner surface of the back plate. Insulation will however increase the risk of condensation on the wall surface behind the painting. An absorbent back board de-stabilised the RH at the painting canvas surface by providing a competing humidity buffer at a different temperature. To provide protection against moisture exchange with an unsuitable room RH, extra humidity buffer was placed 3 mm behind the painting canvas, kept close to the painting temperature by insulation between this buffer and the back board. This stabilised RH at the canvas surface but increased both the temperature and the RH variation at the back board and thus increased the risk of condensation on the inner surface of the back board. The RH and the temperature in the narrow spaces between the painting canvas and the wooden stretcher frame were always more nearly constant than in the open canvas area, which suggests an explanation for the widely observed better condition of the areas of canvas paintings which lie close over the support structure. Our conclusion is that a non-absorbent, impermeable back plate gives good RH stability against a changing temperature gradient between wall and canvas painting surface.

CLAY-INORGANIC STUDIES. II. HYDROXY ALUMINUM PHOSPHATE–MONTMORILLONITE COMPLEX

1975 ◽  
Vol 55 (2) ◽  
pp. 225-233 ◽  
Author(s):  
H. KODAMA ◽  
M. D. WEBBER
Keyword(s):  
Relative Humidity ◽  
Room Temperature ◽  
Aluminum Phosphate ◽  
Silicate Layer ◽  
Basal Spacing ◽  
Minor Amount ◽  
Chemical Compositions ◽  
A Minor ◽  
Positively Charged ◽  
Water Contents

Two specimens of hydroxy aluminum phosphate interlayer materials in montmorillonite clay were prepared with 7.20 meq Al and 11.29 meq H3PO4/g clay and with 14.40 meq Al and 22.58 meq H3PO4/g clay, and the resulting complexes studied by chemical and mineralogical methods. Both interlayer materials were slightly positively charged and except for different water contents their chemical compositions were almost identical. They contained Al, PO4 and H2O and a minor amount of Ca and approximated hydrous AlPO4∙nH2O. The mole ratios of Al:Ca:PO4:OH were 1.00:0.08:0.92:0.24 and 1.00:0.05:0.91:0.24, respectively. The interlayer materials appeared to be loosely packed and distributed sparsely in interspaces of the montmorillonite. The degree of packing was greater for the preparation with the larger amount of interlayer material. The materials increased the montmorillonite basal spacing to 23.3 Å under air-dry condition (30–40% relative humidity) but did not affect the lateral dimensions. The basal spacing varied somewhat with relative humidity at room temperature and decreased markedly as water was driven off by heating. Heat treatments between room temperature and 300 C sharply reduced the d001 spacings to 16.7 Å which persisted up to 700 C. It is postulated that the large basal spacings occur because the hydrated interlayer materials have a framework structure with tunnels along the c-axis. This being so, changes in the spacings with different humidities might result from the movement of water molecules among interstitial spaces existing around and between the loosely distributed molecules of interlayer material. The 16.7 Å spacing for the dehydrated phase corresponds to the sum of 7.0 Å, the edge dimension of an orthorhombic anhydrous AlPO4 and 9.7 Å, the silicate layer thickness.

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