Significance of osmotic temperature treatment and storage time on physical and chemical properties of a strawberry-gel product

2011 ◽  
Vol 91 (5) ◽  
pp. 894-904 ◽  
Author(s):  
Maria Eugenia Martín-Esparza ◽  
Isabel Escriche ◽  
Lucas Penagos ◽  
Nuria Martínez-Navarrete
Keyword(s):  
Storage Time ◽  
Chemical Properties ◽  
Temperature Treatment ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Storage ◽  
And Chemical Properties

scholarly journals DENSITY AND VISCOSITY EQUATION OF BLEND OIL

2021 ◽  
Vol 2(73) (1) ◽  
pp. 90-99
Author(s):  
Renata Rădulescu ◽  
Timur Chiș
Keyword(s):  
Crude Oil ◽  
Numerical Models ◽  
Chemical Properties ◽  
Transport Systems ◽  
Physical And Chemical Properties ◽  
Mixing Rates ◽  
Physical And Chemical ◽  
And Storage ◽  
Optimal Mixing ◽  
And Chemical Properties

"Extracted oils and gases have different physical and chemical properties, depending on oil structures. Thus, it is beneficial to create mixtures of oils by combining cheaper crude oils with variants that have better properties (Brent type). This will result, in a reduced cost of acquisition. Mixing crude oil (obtaining blend crude oil) is a process in constant development, so that new ways for improving crude oil properties can be surfaced and to create new ways for transport and storage with lower costs. As an example, by mixing crude oil we can ensure viscosities and freezing conditions for certain transport systems. The aim of this paper is to present the techniques for mixing crude oil, the study of technologies, equipment needed for it and the numerical models for obtaining optimal mixing rates. "

scholarly journals Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs

2020 ◽  
Vol 2020 ◽  
pp. 1-10
Author(s):  
Tong Liu ◽  
Bo Lv ◽  
Weixuan Zhao ◽  
Yuhua Wang ◽  
Chunhong Piao ◽  
...  
Keyword(s):  
Storage Time ◽  
Chemical Properties ◽  
Stability Index ◽  
Gel Strength ◽  
Physical And Chemical Properties ◽  
Foaming Ability ◽  
Thiol Content ◽  
Ultrahigh Temperature ◽  
Physical And Chemical ◽  
And Chemical Properties

Ultrahigh temperature (UHT) pasteurization is often used to sterilize liquid whole eggs in egg processing enterprises in China. Although this treatment generates satisfactory sterilization effect, there are few studies on the processing characteristics and physical and chemical properties of the liquid whole eggs treated by UHT pasteurization. We compared the physical and chemical properties (i.e., foaming ability and stability, emulsification ability and stability, viscosity, thiol content, gel strength, and color) of unsterilized eggs and liquid whole eggs pasteurized with UHT over five weeks of storage. The emulsifying properties of sterilized liquid whole eggs were initially low and decreased further with the storage time. The emulsification stability index of UHT-pasteurized liquid whole eggs was higher than that of unsterilized eggs and increased by 21.9%, from 7.850 to 9.567. The foaming ability of UHT-pasteurized and unsterilized liquid whole eggs increased by 33.38% and 15.48%, respectively. The viscosity, gel strength, and soluble protein content were higher in UHT-pasteurized liquid whole eggs than those in unsterilized liquid whole eggs and increased further with storage time. Our results demonstrate that UHT pasteurization preserves and improves the processing characteristics and shelf life of liquid whole eggs.

scholarly journals Effect of Preparation and Storage Conditions on Physical and Chemical Properties of Puree, Puree Juices and Cloudy Juices Obtained from Pumpkin with Added Japanese Quince and Strawberries

2016 ◽  
Vol 44 (1) ◽  
pp. 183-188 ◽  
Author(s):  
Agnieszka NAWIRSKA-OLSZAŃSKA ◽  
Anita BIESIADA ◽  
Anna SOKÓŁ-ŁĘTOWSKA ◽  
Alicja Z. KUCHARSKA
Keyword(s):  
Chemical Properties ◽  
Storage Conditions ◽  
Raw Material ◽  
Physical And Chemical Properties ◽  
Fresh Matter ◽  
Japanese Quince ◽  
Colour Parameters ◽  
Physical And Chemical ◽  
And Storage ◽  
And Chemical Properties

When evaluated in terms of taste, smell or active ingredients, pumpkin in itself is not very attractive as a raw material. Hence it seems recommendable to blend pumpkin with other fruits. The pumpkin chosen for the experiments was of the variety ‘Karowita’. The aim of the study was to compare the physical and chemical properties of pumpkin samples based on different storage conditions. Pumpkin puree, puree juice and cloudy juices containing Japanese quince and strawberries were evaluated for their physical and chemical properties initially and after three months storage at temperatures of 4 °C and 30 °C. Cloudy juices were prepared with pectolytic preparation. The extract dry matter in all the samples was at a similar level. Puree and puree juice had considerably higher viscosity than cloudy juices. The highest quantities of bioactive compounds were detected in slightly processed samples (puree, puree juice and cloudy juices) stored at 4 °C . Increased content of polyphenols was observed in puree and puree juice after storage. However, in the remaining samples, there was observed a decrease in the content of the compounds. A considerable decrease in carotenoids took place in samples subjected to pressing, where the amount of assayed carotenoids in puree was 5.24 mg/100 g fresh matter (FM), 4.15 mg/100 g FM in puree juice, and 0.18-0.47 mg/100 g FM in cloudy juices. The pressing also caused a significant decrease in colour parameters. Three months of storage showed markedly decreased contents of carotenoids and vitamin C.

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