FACTORS AFFECTING THE STORAGE OF DEHYDRATED PORK

1945 ◽  
Vol 23f (1) ◽  
pp. 9-21
Author(s):  
Jesse A. Pearce
Keyword(s):  
Storage Temperature ◽  
Storage Test ◽  
Factors Affecting ◽  
Accelerated Storage ◽  
Relative Value ◽  
Keeping Quality ◽  
P 16 ◽  
One Year ◽  
Accelerated Storage Test

In an accelerated storage test at 60 °C. fat levels of 20 and 30% were observed to have no effect on keeping quality of dehydrated pork. Measurements on dried product stored in paper-bodied containers for one year at temperatures from −17.8 °C. to 36.7 °C. showed 15.6 °C. to be less desirable than 23.9°, 0°, or −17.8 °C. Dehydrated pork was stored in tin-plate containers for periods of one year at 23.9 °C. and 36.7 °C. with little decrease in palatability. No difference in storage life was demonstrated between cured and uncured pork, or, as a result of differences in drying times, moisture content |or storage temperature. The product prepared on an atmospheric double-drum drier deteriorated a little more rapidly than vacuum–tray- or tunnel–tray-dried material. The effectiveness of container materials, tin-plate, Reynolds' metal A-10, Dewey and Almy P-16, and 300 MST cellophane, was evaluated and their relative value for dehydrated pork fell in that order.

Application of accelerated storage test to lyophilized plant viruses

1996 ◽  
Vol 10 (12) ◽  
Author(s):  
Angela Yordanova ◽  
Elisaveta Stoimenova ◽  
Todor Donev
Keyword(s):  
Plant Viruses ◽  
Storage Test ◽  
Accelerated Storage ◽  
Accelerated Storage Test

scholarly journals Stability studies of mefenamic acid Self-Nanoemulsifying Drug Delivery System (SNEEDS) preparation with oleic acid as the oil phase

2020 ◽  
Vol 16 (2) ◽  
pp. 130-143
Author(s):  
Yandi Syukri ◽  
Septiani Eka Cahyani ◽  
Bambang Hernawan Nugroho
Keyword(s):  
Oleic Acid ◽  
Mefenamic Acid ◽  
Tween 80 ◽  
Stability Studies ◽  
Storage Test ◽  
Peg 400 ◽  
Accelerated Storage ◽  
The Stability ◽  
Accelerated Storage Test

Background: Mefenamic acid is a non-steroidal anti-inflammatory drug (NSAID) with low solubility in water. Self-Nanoemulsifying Drug Delivery Systems (SNEDDS) play a role to improve the solubility and bioavailability of mefenamic acid. Objective: This study aimed to determine the stability of mefenamic acid in SNEDDS formulation through various stability studies. Methods: The stability studies conducted consisted of centrifugation test, heating-cooling cycle test, freezethaw cycle test, robustness to dilution, accelerated storage test, and determination of drug content. Results: The centrifugation test, heating-cooling cycle test, and freeze-thaw cycle test showed no phase separation in the samples. The robustness to dilution and accelerated storage test resulted in 2 formulas of mefenamic acid loaded SNEDDS having good stability with 10% oleic acid, 80% tween 80, 10% PEG 400 and 10% oleic acid, 70% tween 80, 20% PEG 400. The determination of drug content in both of these formulations showed 98.20 ± 0.04% and 90.98 ± 0.06%. Conclusion: The SNEDDS formulation of mefenamic acid in this study had good stability. Keywords: SNEDDS, mefenamic acid, stability study, oleic acid

scholarly journals EFFECT OF STORAGE TEMPERATURE AND WRAPPING TREATMENTS ON THE KEEPING QUALITY OF TENDER KING COCONUT

COCOS ◽  
2010 ◽  
Vol 13 (0) ◽  
pp. 01 ◽  
Author(s):  
C. S. RANASINGHE ◽  
R. WIMALASEKARA ◽  
C. JAYASEKARA
Keyword(s):  
Storage Temperature ◽  
Keeping Quality

DRIED WHOLE EGG POWDER: VI. EFFECT OF STORAGE TEMPERATURE AND GAS PACKING ON KEEPING QUALITY

1943 ◽  
Vol 21d (9) ◽  
pp. 271-276 ◽  
Author(s):  
W. Harold White ◽  
M. W. Thistle ◽  
Margaret Reid
Keyword(s):  
Carbon Dioxide ◽  
Beneficial Effect ◽  
Potassium Chloride ◽  
Storage Temperature ◽  
Keeping Quality ◽  
Egg Powder ◽  
Whole Egg

Dried whole egg powders were obtained from three different manufacturers and stored at temperatures ranging from 7.1° to 32.1 °C. for periods up to six months. Quality was assessed by determination of fluorescence and potassium chloride values. At 23.8 °C. the rate of deterioration was comparatively rapid; at 32.1 °C. it was markedly so. To maintain quality during storage and transport dried egg should be stored at a temperature of 15.6 °C. or lower.The effect on keeping quality of packing in nitrogen, carbon dioxide, in vacuo, or in the form of compressed tablets was studied. Carbon dioxide alone had beneficial effect.

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