scholarly journals Water-in-Oil-in-Water (W/O/W) Double Emulsion Morphology and Its Degradation on Instant Noodle Seasoning

2018 ◽  
Vol 38 (2) ◽  
pp. 151
Author(s):  
Irene Raras Nawangsasi ◽  
Yoyok Budi Pramono ◽  
Antonius Hintono ◽  
Vita Paramita
Keyword(s):  
High Temperature ◽  
Release Rate ◽  
Storage Temperature ◽  
Double Emulsion ◽  
Storage Period ◽  
Particle Morphology ◽  
Taste Perception ◽  
Oil In Water ◽  
External Phase ◽  
Instant Noodle

This experiment aims to the observed morphology, reduction of fineness and distribution particle deterioration of W/O/W double emulsion in instant noodle seasonings which is kept in 3 weeks with different storage temperature and NaCl level treatments. Emulsion structure has an important role to hamper salt release rate from internal to external phase. Structure breakdown shows system inability to maintain continuous salty taste perception during consumption because of the increasing salt release rate in storage period of instant noodle seasoning. Samples are treated with 3 variations of storage temperatures which are low (4 °C), room (25 °C), high temperature (40 °C) and 6 variations of NaCl level which are 0; 0,2; 0,4; 0,6; 0,8; 1%. Samples are categorized into 2 groups, double emulsions, and instant noodle seasonings. The double emulsion is made by 2 phases emulsification to get primary W/O emulsion and final W/O/W emulsion. This experiment showed that low and high-temperature storage affected emulsion and seasoning particle morphology, fineness and distribution throughout several instability phenomena.

scholarly journals Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2339
Author(s):  
So-Yul Yun ◽  
Jee-Young Imm
Keyword(s):  
Particle Size ◽  
High Temperature ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Skim Milk ◽  
Storage Period ◽  
Sediment Analysis ◽  
Sediment Formation ◽  
And Storage ◽  
Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

KEEPING QUALITY OF MILK EXPOSED TO HIGH TEMPERATURE AS EXPERIENCED DURING TRANSPORT IN AUTOMOBILES1

1972 ◽  
Vol 35 (10) ◽  
pp. 588-590
Author(s):  
K. L. Smith ◽  
L. E. Mull ◽  
C. B. Lane ◽  
A. J. Baggott
Keyword(s):  
High Temperature ◽  
Storage Temperature ◽  
Storage Period ◽  
Plate Count ◽  
Lag Phase ◽  
Standard Plate Count ◽  
Warm Weather ◽  
Standard Plate ◽  
Quality Of Milk

To simulate conditions encountered in automobiles during warm weather in Florida, half-gallon cartons of milk, after tempering at 39 F, were exposed to 120 F for 0, 30, 60 or 90 min, after which milks were 39, 64, 78, and 91 F, respectively. All samples were then held at 39 F throughout the remainder of the study. The standard plate count was significantly higher on samples exposed to 120 F for 60–90 min than on those exposed for the shorter time. A taste panel detected flavor differences among samples of milk receiving the different heat exposures. The shelf-life of fluid milk was determined by the number of bacteria present in the sample at the commencement of the storage period, the length of the lag phase of growth, the rate of bacterial growth at the storage temperature used, and finally the type of microorganism present. If milk is to be exposed to high temperature in an automobile for more than 30 min, it should be held in an insulated container until it can be placed in the home refrigerator.

scholarly journals Effect of Retort Processing on Low Sodium Instant Noodle Seasoning Based on Oil-in-Water Emulsions

2021 ◽  
Vol 10 (1) ◽  
pp. 150-160
Author(s):  
Melanie Cornelia ◽  
Angeline Apriliana ◽  
Irene Triyanti
Keyword(s):  
Microbial Contamination ◽  
Ascorbyl Palmitate ◽  
Sodium Content ◽  
Taste Perception ◽  
Water Emulsion ◽  
High Sodium ◽  
Oil In Water ◽  
Salty Taste ◽  
Retort Processing ◽  
Instant Noodle

Increasing consumption of instant noodles with high sodium content could elevate the risk of cardiovascular disease. Making instant noodle seasoning in the form of an oil-in-water emulsion was expected to improve the perception of salty taste without increasing the use of salt. However, the oil concentration in the emulsion affects the perception. The addition of antioxidant and retort processing was needed to overcome the nature of the emulsion that was quite susceptible to oxidation and microbial contamination. Preliminary research determined the optimum concentration of oil and antioxidant based on physical characteristics, the perception/gustation of saltiness, and emulsion oxidative stability and the results were used for further research. The final part of the research determined the effects of retort processing on emulsion stability, the perception of saltiness, and the degree of microbial contamination. Three different oil concentrations (26, 27, and 28%) and three types of antioxidants (natural vitamin E, ascorbyl palmitate and mixed tocopherol) were applied to the instant noodle seasoning oil-in-water emulsions. The results showed that using 28% oil and mixed tocopherol had the most stability, was more viscous, and had optimum salty taste perception, which significantly extended the shelf-life of the emulsion compared with the others. Retort processing for 21.5 minutes in 123.5 °C was applied to the seasoning emulsion with 28% oil content and mixed tocopherol. Although, the microbial contamination was significantly reduced, neither the stability of emulsion nor the perception of salty taste was significantly changed by the process.

Storage of Human Blood Platelets

1974 ◽  
Vol 32 (02/03) ◽  
pp. 405-416 ◽  
Author(s):  
M. R Hardeman ◽  
Carina J L. Heynens
Keyword(s):  
Storage Temperature ◽  
Platelet Rich Plasma ◽  
Blood Platelets ◽  
Storage Period ◽  
Serotonin Uptake ◽  
Hypotonic Shock ◽  
Glycolytic Intermediates

SummaryStorage experiments were performed at 4°, 25° and 37° C with platelet-rich plasma under sterile conditions. In some experiments also the effect of storing platelets at 4° C in whole blood was investigated.Before, during and after three days of storage, the platelets were tested at 37° C for their serotonin uptake and response to hypotonic shock. In addition some glycolytic intermediates were determined.A fair correlation was noticed between the serotonin uptake and hypotonic shock experiments. Both parameters were best maintained at 25° C. Also platelet counting, performed after the storage period, indicated 25° C as the best storage temperature. Determination of glycolytic intermediates did not justify any conclusion regarding the optimal storage temperature. Of the various anticoagulants studied, ACD and heparin gave the best results as to the serotonin uptake and hypotonic shock response, either with fresh or stored platelets. The use of EDTA resulted in the lowest activity, especially after storage.The results of these storage experiments in vitro, correspond well with those in vivo reported in the literature.

Navel Orange Pitting Stimulated by Waxing and High Storage Temperature

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520b-520
Author(s):  
Huating Dou ◽  
Peter D. Petracek ◽  
Craig Davis
Keyword(s):  
High Temperature ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Citrus Fruit ◽  
Navel Orange ◽  
Oil Glands ◽  
C Storage ◽  
High Storage Temperature ◽  
Florida Citrus ◽  
Citrus Varieties

Navel oranges are reportedly susceptible to postharvest peel disorders, including chilling injury and aging/stem end rind breakdown. These and other physiological disorders are sometimes given the common term “navel rind breakdown.” California citrus industry reports on recent incidences of navel rind breakdown suggested that some instances of this disorder were similar to “postharvest pitting,” a disorder that we have observed in a number of Florida citrus varieties. Thus, we decided to define the morphology and etiology of pitting of `Washington' navel orange (Citrus sinensis L.) peel. The disorder was characterized by the collapse of clusters of oil glands and was stimulated by wax application and high temperature (≥13 °C) storage. Internal ethanol levels of waxed fruit stored at high temperature (13 or 21 °C) were significantly higher among fruit that developed pitting than those that did not. The pitting observed in these studies is comparable to previously observed navel orange disorders that have occurred without known cause. Navel orange pitting is morphologically and etiologically distinct from chilling injury and aging/stem end rind breakdown, but is similar to postharvest pitting of Florida citrus fruit.

scholarly journals Impact of Type of Sugar Beet Pectin–Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 631
Author(s):  
Zhang Juyang ◽  
Bettina Wolf
Keyword(s):  
Sugar Beet ◽  
Storage Period ◽  
Small Deformation ◽  
Sodium Caseinate ◽  
Ph Adjustment ◽  
Potential Value ◽  
Emulsifier System ◽  
Oil In Water ◽  
Droplet Sizes ◽  
The Mean

Equal parts of sugar beet pectin and sodium caseinate were interacted through electrostatic attraction, enzymatic crosslinking, and the Maillard reaction to prepare three oil-in-water emulsifier systems. Oil-in-water emulsions (10%) were processed via high shear overhead mixing at the natural pH of the emulsifier systems, followed by pH adjustment to pH 4.5 and pH 7. The emulsions were stable against coalescence, except for a slight increase in the mean droplet size for the enzymatic cross-liked emulsion at pH 4.5 over a 14-day storage period. This emulsion also showed the lowest absolute zeta (ζ)-potential value of near 30 mV. The Maillard interaction emulsifier system resulted in larger droplet sizes compared to the other two emulsifier systems. Small deformation oscillatory shear rheology assessment of the emulsion cream phases revealed an impact of the emulsifier system design at pH 4.5.

High Temperature Storage and Gamma Radiation Effects on Mechanical Properties of Stacked Die Package

2014 ◽  
Vol 895 ◽  
pp. 567-570
Author(s):  
Azman Jalar ◽  
Wan Yusmawati Wan Yusoff ◽  
Norinsan Kamil Othman ◽  
Irman Abdul Rahman
Keyword(s):  
High Temperature ◽  
Gamma Radiation ◽  
Radiation Effects ◽  
Storage Period ◽  
Bending Test ◽  
Three Point Bending ◽  
Micromechanical Properties ◽  
3D Ct Scan ◽  
High Temperature Storage ◽  
Temperature Storage

Effect of gamma radiation (1.33 MeV) and high temperature storage of semiconductor package towards micromechanical properties has been investigated. The in-house fabricated Quad Flat No Lead was exposed to gamma radiation with the dose of 5 Gy. Afterwards, high temperature storage was performed at 150 °C for 10, 100 and 1000 hours. Subsequently, the three point bending technique was carried out to obtain the micromechanical properties of semiconductor package. The fracture of the packages caused by three point bending test was subjected to 3D CT scan to capture the image of the fracture. Irradiated package shows the decreasing in their strength with increasing doses of gamma radiation. However, the strength of the package was improved after high temperature storage for 10 hours and decreased as the storage period is extended. Further analysis exhibited that high temperature storage for 10 hours is reveal as good thermal treatment for package in radioactive environment application.

PRODUCTION OF GRANULATED INSTANT KISSEL BASED ON WHEY AND VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
А.Л. Майтаков ◽  
Л.Н. Берязева ◽  
Н.Т. Ветрова ◽  
К.Б. Плотников
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Storage Period ◽  
Technical Documentation ◽  
Plant Raw Materials ◽  
Temperature Conditions ◽  
Aronia Melanocarpa ◽  
Organoleptic Characteristics ◽  
Local Plant ◽  
The Stability

Разработан новый быстрорастворимый продукт (кисель) с определенным фазовым составом и строением на основе молочной сыворотки и местного растительного сырья – черноплодной рябины (Aronia melanocarpa). Разработана модель технологии производства быстрорастворимого гранулированного продукта (кисель) на основе молочной сыворотки и черноплодной рябины. Исследована сохраняемость киселя в трех температурных режимах: 1-й (21 ± 1)°С; 2-й с низкой плюсовой температурой (5 ± 1)°С; 3-й с повышенной (39 ± 1)°С при влажности окружающей среды 80%. По окончании годичного исследования сохраняемости при температурных режимах (21 ± 1)°С и (5 ± 1)°С изменений в органолептических показателях продукта не наблюдали. Скорость растворения продукта при температурных условиях хранения (21 ± 1)°С и (5 ± 1)°С не изменялась на протяжении 9 мес. Установлено, что при хранении в условиях пониженных положительных температур 4–6°С и в режиме комнатной температуры (21 ± 1)°С исследуемый пищеконцентрат по окончании 6 мес. хранения не изменил свойств по показателям качества. Сроки испытания продукта превышали по длительности в 2 раза заданный срок хранения (коэффициент запаса). Результаты испытаний явились основанием для разработки технической документации на производство быстрорастворимых гранулированных плодово-ягодных киселей. A new fast – soluble product (kissel) with a certain phase composition and structure based on whey and local plant raw materials Aronia melanocarpa. A model of technology for the production of a rapidly soluble granular product (kissel) based on whey and Aronia melanocarpa has been developed. The stability of kissel in three temperature modes was studied: 1st (21 ± 1)°C; 2nd with a low plus temperature (5 ± 1)°C; the 3rd with the increased (39 ± 1)°C at 80% ambient humidity. At the end of a year-long study at temperature conditions (21 ± 1)°С and (5 ± 1)°С, no changes in the organoleptic characteristics of the product were observed. Dissolution rate of the product under storage temperature conditions (21 ± 1)°C and (5 ± 1)°C did not change for 9 months. It is established that when stored at low positive temperatures 4–6°C. With and at room temperature (21 ± 1)°C. At the end of 6 months of storage, the food concentrate under study did not change its properties in terms of quality. The product testing period was 2 times longer than the specified storage period. The test results were the basis for the development of technical documentation for the production of instant granulated fruit and berry kissel.

Effects of Storage Temperature and Preservative Treatment on Shelf Life of the Pond-Raised Freshwater Fish, Silver Perch (Bidyanus bidyanus)

2001 ◽  
Vol 64 (10) ◽  
pp. 1584-1591 ◽  
Author(s):  
A. GELMAN ◽  
L. GLATMAN ◽  
V. DRABKIN ◽  
S. HARPAZ
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Storage Temperature ◽  
Storage Period ◽  
Potassium Sorbate ◽  
Test Results ◽  
Bacterial Composition ◽  
Fish Flesh ◽  
Microbiological Characteristics ◽  
Initial Load

Sensory and microbiological characteristics of pond-raised freshwater silver perch (Bidyanus bidyanus) fish, during cold storage over a period of 25 days were evaluated. Whole fish (averaging 400 g each) were stored in cold storage rooms at either 0 to 2°C, 5°C, or 5°C + potassium sorbate as a preservative. The organoleptic and hypoxanthine test results show that the treatment of potassium sorbate can slow the process of spoilage by about 5 days. Yet, the most important factor affecting the shelf life of these fish is the storage temperature. Keeping the fish at 0 to 2°C can prolong the storage prior to spoilage by 10 days compared with those kept at 5°C. These results obtained through organoleptic tests are corroborated by both the chemical (hypoxanthine and total volatile basic nitrogen) and to some extent by the physical (cosmos) tests. The initial total bacteriological counts were 5 × 102 CFU/cm2 for fish surface and &lt;102 CFU/g for fish flesh, and these counts rose continuously, reaching about 106 CFU/g (0 to 2°C) and 107 CFU/g (5°C) in flesh and 107 to 108 CFU/cm2 on the surface by the end of the storage period. The addition of potassium sorbate led to a smaller increase in bacterial numbers, especially during the first 15 days. Bacterial composition fluctuated during storage. The initial load on the fish surface was predominantly mesophilic and gram positive and consisted mostly (80%) of Micrococci, Bacillus, and Corynebacterium. During the next 10 days, these bacteria were practically replaced by gram-negative flora comprised mostly of Pseudomonas fluorescens that rapidly increased with storage time and accounted for 95% after 15 days.

Calculations of the Heat Release Rate by Oxygen Consumption for Various Applications

1984 ◽  
Vol 2 (5) ◽  
pp. 380-395 ◽  
Author(s):  
W.J. Parker
Keyword(s):  
Oxygen Consumption ◽  
High Temperature ◽  
Heat Release ◽  
Heat Release Rate ◽  
Release Rate ◽  
Fire Tests ◽  
Total Heat Release ◽  
Exhaust Duct ◽  
Closed Systems ◽  
Gas Burner

The calculation of heat release rate by oxygen consumption is based on the assumption that all materials release approximately the same amount of heat per unit mass of oxygen consumed. This technique is now being employed to determine the heat release rate of materials in various heat release rate cal orimeters. Other uses include the heat release rate of assemblies in the fire en durance furnaces and the total heat release rate in room fire tests. These dif ferent applications lead to different experimental procedures which require dif ferent formulas. The experimental choices or constraints include open or closed systems, paramagnetic or high temperature oxygen analyzers, CO2 analyzers or CO2 traps, and the use of a gas burner whose heat release rate must be deducted from the total. Various assumptions about CO levels in the exhaust duct and vitiation and humidity in the incoming air are made. General formulas for the heat release rate by oxygen consumption are developed in this paper from which the formulas for specific applications can easily be derived.

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