USING ELECTROSTATIC DISCHARGE FOR COATING SURFACE OF POLYETHYLENE FILM WITH CHITOSAN SUBSTANCE TO EXTEND THE CUCUMBER SHELF LIFE

2016 ◽  
Vol 33 (2) ◽  
pp. 659-678
Author(s):  
A. M. Elsbaay ◽  
E. M. Elsebaie
Keyword(s):  
Shelf Life ◽  
Electrostatic Discharge ◽  
Polyethylene Film ◽  
Coating Surface

Low-Dose Gamma Irradiation and Refrigeration to Extend Shelf Life of Aerobically Packed Fresh Beef Round

1993 ◽  
Vol 56 (6) ◽  
pp. 505-509 ◽  
Author(s):  
H. RICARDO RODRÍGUEZ ◽  
JORGE A. LASTA ◽  
ROSA A. MALLO ◽  
NAUM MARCHEVSKY
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Low Dose ◽  
Polyethylene Film ◽  
Dose Irradiation ◽  
Trained Panel ◽  
Beef Round ◽  
Organoleptic Attributes

A 2-kGy gamma (low-dose) irradiation was applied to fresh top round from beef animals slaughtered and fabricated at commercial facilities. Cuts were packed in polyethylene film and stored at 1°C. Temperature abuse (9°C/24h) was simulated during storage. Psychrotroph counts on nonirradiated samples reached 107 CFU/cm2 between 8 and 11 d of storage, while similar counts were found after 28 d of storage on low-dose irradiated samples. Pseudomonads, Enterobacteriaceae, and Brochotrix thermosphacta were strongly inhibited on irradiated samples. No changes in organoleptic attributes were observed by a trained panel on treated samples. Low-dose irradiated samples had an average of 17 more shelf life days than the nonirradiated counterparts based on psychrotroph counts status and under the experimental condition being tested in this study.

Effect of Permeability-Controlled Polyethylene Film on Extension of Shelf-life of Brined Baechu Cabbage

2009 ◽  
Vol 38 (12) ◽  
pp. 1767-1772 ◽  
Author(s):  
Young-Wook Kim ◽  
Ji-Kang Jeong ◽  
Sun-Mi Lee ◽  
Soon-Ah Kang ◽  
Dong-Sun Lee ◽  
...  
Keyword(s):  
Shelf Life ◽  
Polyethylene Film

scholarly journals POLYETHYLENE SURFACE MODIFICATION BY SOLAR ELECTROSTATIC DISCHARGE SYSTEM FOR EXTEND SHELF LIFE OF SWEET PEPPER

2017 ◽  
Vol 34 (4) ◽  
pp. 2201-2218
Author(s):  
Entsar Kh.G. Ahmed ◽  
Atef M. Elsbaay ◽  
Nabihah H. AbouElhana ◽  
Mahmoud E. El-iraqi
Keyword(s):  
Surface Modification ◽  
Shelf Life ◽  
Electrostatic Discharge ◽  
Sweet Pepper ◽  
Discharge System ◽  
Polyethylene Surface

A Man's Shelf Life

2007 ◽  
Author(s):  
Darren Braun
Keyword(s):  
Shelf Life

Influence of electric brush‐plating voltage on hydrophobic behaviour of a cauliflower‐like Ni coating surface

2018 ◽  
Vol 13 (8) ◽  
pp. 1159-1164
Author(s):  
Jing Li ◽  
Fengyu Fan ◽  
Qiang Li ◽  
Feng Du ◽  
Huadong Yu
Keyword(s):  
Coating Surface ◽  
Brush Plating

Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

2018 ◽  
Vol 34 (2) ◽  
pp. 173-183 ◽  
Author(s):  
Arpit V. Joshi ◽  
◽  
Nilanjana S. Baraiya ◽  
Pinal B. Vyas ◽  
T. V. Ramana Rao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Musa Acuminata ◽  
Ambient Condition ◽  
Clove Oil ◽  
Post Harvest ◽  
Gum Ghatti

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

Flexographic ink-coating interactions: effects of latex variations in coating layers

TAPPI Journal ◽  
2016 ◽  
Vol 15 (4) ◽  
pp. 253-262 ◽  
Author(s):  
ERIK BOHLIN ◽  
CAISA JOHANNSON ◽  
MAGNUS LESTELIUS
Keyword(s):  
Contact Angles ◽  
High Ratio ◽  
Print Quality ◽  
Particle Sizes ◽  
Mixed Composition ◽  
Coating Surface ◽  
Covered Area ◽  
Surface Optical ◽  
Flexographic Printing ◽  
Coating Formulation

The effect of coating structure variations on flexographic print quality was studied using pilot-coated paperboard samples with different latex content and latex particle sizes. Two latexes, with particle sizes of 120 nm and 160 nm, were added at either 12 parts per hundred (pph) or 18 pph to the coating formulation. The samples were printed with full tone areas at print forces of 25 N and 50 N in a laboratory flexographic printing press using a waterbased ink. A high ratio of uncovered areas (UCAs) could be detected for the samples that contained 18 pph latex printed at a print force of 25 N. UCAs decreased with increased print force and with decreased amounts of latex in the coating formulation. The fraction of latex covered area on the coating surface was estimated to be 0.35–0.40 for the 12 pph, and 0.70–0.75 for the 18 pph samples. The ink penetration depth into the coating layer could be linked to the fraction of latex-free areas on the coating surface. Optical cross section microscopy indicated that a higher printing force did not increase the depth of penetrated ink to any greater extent. Higher printing force did increase contact between plate and substrate, leading to an improved distribution of the ink. This, in turn, increased print density and decreased UCAs. On closer inspection, the UCAs could be categorized as being induced by steep topographic changes. When appearing at other locations, they were more likely to be caused by poor wetting of the surface. To understand the wetting behavior of the coating surface, observed contact angles were compared with calculated contact angles on surfaces of mixed composition.

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

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