The Combined Effects of Storage Temperature and Packaging on the Sensory, Chemical, and Physical Properties of a Cabernet Sauvignon Wine

2013 ◽  
Vol 61 (13) ◽  
pp. 3320-3334 ◽  
Author(s):  
Helene Hopfer ◽  
Peter A. Buffon ◽  
Susan E. Ebeler ◽  
Hildegarde Heymann
Keyword(s):  
Physical Properties ◽  
Storage Temperature ◽  
Cabernet Sauvignon ◽  
Combined Effects

Aggregation of whey proteins during storage of acidified milk

1976 ◽  
Vol 43 (1) ◽  
pp. 45-51 ◽  
Author(s):  
P. J. Argyle ◽  
N. Jones ◽  
R. C. Chandan ◽  
J. F. Gordon
Keyword(s):  
Physical Properties ◽  
Milk Fat ◽  
Dairy Products ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Disc Electrophoresis ◽  
Protein Fractions ◽  
Irreversible Aggregation ◽  
Acid Whey

SummarySlow, irreversible aggregation of whey proteins in acidified milk or whey at pH 3·4–4·6 held for up to 10 d at 35–45°C was revealed by the reduction of discrete bands in disc electrophoresis. The aggregation was confirmed by precipitation of protein observed in stored, acid whey. The rate of aggregation of all protein fractions increased with the acidity and the storage temperature. It was enhanced by the presence of casein, but was unaffected by the presence of milk fat or by pasteurization of the fresh, unacidified milk at 70°C. The effect may contribute to the physical properties of certain fresh cheeses and other cultured dairy products.

Effect of Storage Temperature on Off-gassing and Physical Properties of Wood Pellets

2008 ◽  
Author(s):  
Jaya Shankar Tumuluru ◽  
Kuang Xingya ◽  
Shahab Sokhansanj ◽  
Lim C Jim ◽  
Tony Bi ◽  
...  
Keyword(s):  
Physical Properties ◽  
Storage Temperature ◽  
Wood Pellets

Effects of Storage Conditions on Physical Properties of Cut Tobacco

2011 ◽  
Vol 347-353 ◽  
pp. 3041-3045
Author(s):  
Hua Liu ◽  
Rong He ◽  
Qi Zhong Tan ◽  
Zhi Huang ◽  
Yan Peng Qi ◽  
...  
Keyword(s):  
Physical Properties ◽  
Process Parameters ◽  
Storage Temperature ◽  
Design Method ◽  
Uniform Design ◽  
Storage Conditions ◽  
Regression Equations ◽  
Storage Process ◽  
Cut Tobacco ◽  
And Storage

In order to research effects of storage conditions on physical properties of cut tobacco, storage temperature, storage humidity and storage time were studied by uniform design method in this paper. Intuitive analysis results showed that the best store process parameters such as storage temperature, humidity and time were 26°C, 61% and 32h respectively. Stepwise regression analysis results indicated storage process parameters affected physical properties of cut tobacco such as moisture content, filling power, proportion of long strands and its conversion extremely. And the regression equations were significant effective. But there was no efficacious regression equation between proportion of small strands of cut tobacco and storage process parameters.

Combined effects of storage temperature variation and dynamic controlled atmosphere after long-term storage of ‘Maxi Gala’ apples

2022 ◽  
Vol 31 ◽  
pp. 100770
Author(s):  
Lucas Mallmann Wendt ◽  
Vagner Ludwig ◽  
Fabiane Portella Rossato ◽  
Magno Roberto Pasquetti Berghetti ◽  
Erani Eliseu Schultz ◽  
...  
Keyword(s):  
Temperature Variation ◽  
Storage Temperature ◽  
Combined Effects ◽  
Controlled Atmosphere ◽  
Long Term Storage ◽  
Term Storage

scholarly journals Changes in selected wine physical properties during the short-time storage 

2016 ◽  
Vol 62 (No. 3) ◽  
pp. 147-153 ◽  
Author(s):  
P. Hlaváč ◽  
M. Božiková ◽  
Z. Hlaváčová ◽  
K. Kardjilova
Keyword(s):  
Physical Properties ◽  
Storage Temperature ◽  
Thermal Parameters ◽  
Effect Of Temperature ◽  
Short Term ◽  
Electric Parameter ◽  
Short Term Storage ◽  
Temperature Manipulation ◽  
Dynamic And Kinematic Viscosity ◽  
Term Storage

This article is focused on the effect of temperature and short-term storage on the physical properties of wine made in Slovakia. All measurements were performed during temperature manipulation in the temperature interval approximately from 0°C to 30°C. Two series of rheologic and thermal parameters measurements and one of electric parameter were done. First measurement was done at the beginning of storage and then the same sample was measured after a short storage. Temperature relations of rheologic parameters and electric conductivity were characterized by exponential functions, which is in good agreement with the Arrhenius equation. In case of thermal parameters linear relations were obtained. The graphical dependency of wine density on temperature was described by decreasing polynomial function. The temperature dependencies of dynamic and kinematic viscosity have a decreasing character. The fluidity, thermal conductivity, thermal diffusivity, and electrical conductivity increased with the temperature. It was found out that short-term storage had a small effect on measured properties but longer storage could have a more significant influence on selected properties.  

Sign in / Sign up

Export Citation Format

Share Document