scholarly journals Quality and Shelf Life of Ganesh Pomegranate Arils as Affected by Different Packaging Material and Storage Conditions

2017 ◽  
Vol 7 (5) ◽  
pp. 395-406
Author(s):  
K Venkataramudu et al., K Venkataramudu et al., ◽  
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Packaging Material ◽  
And Storage ◽  
Pomegranate Arils ◽  
Quality And Shelf Life

scholarly journals The influence of some process variables and storage conditions on the quality and shelf-life of soybean tempeh

1985 ◽  
Vol 51 (5-6) ◽  
pp. 532-534 ◽  
Author(s):  
M. J. R. Nout ◽  
T. M. G. Bonants-Van Laarhoven ◽  
R. de Dreu ◽  
I. A. G. M. Gerats
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Process Variables ◽  
And Storage ◽  
Quality And Shelf Life

scholarly journals Influence of Packaging and Storage Conditions on the Quality and Shelf-life of Chewy Santol (Kraton-Yee) Candies

2020 ◽  
Vol 141 ◽  
pp. 02002
Author(s):  
Phanida Renumarn ◽  
Natthaya Choosuk
Keyword(s):  
Shelf Life ◽  
Life Prediction ◽  
Ph Value ◽  
Storage Conditions ◽  
Easy Method ◽  
Acceptable Quality ◽  
Shelf Life Prediction ◽  
And Storage ◽  
Quality And Shelf Life

In the present study, influence of two types packaging (inflated polypropylene (IPP) and laminated aluminium foil (ALU)) and storage conditions (with/without 1 g of silica desiccant packets (SDPs)) on quality and shelf life of chewy santol candies were studied. After storage at 25 degrees Celsius for 30 days, it was found that the combination of ALU with SDPs presented the best treatment to maintain the quality of colour, water activity (aw), moisture content, total acidity, pH value, sensory evaluation i.e. (colour, odour, flavour and overall acceptance). Shelf-life prediction by using accelerated Q10 method based on moisture factors as an indicator of deterioration of the samples during storage. The samples were incubated at 25, 35 and 45°C and sampled every 5 days for estimated on physical, chemical quality and microbiological change. The predicted shelf life of chewy santol candies at 25°C of IPP and ALU packaging with SDPs using Q10 method were 25 and 27 days, respectively. However, the IPP and ALU packaging without SDPs, the products can be stored less than 25 days. SDPs provides a cheaper and easy method to keeping quality of the chewy santol candies. Therefore, the products with SDPs packaging can maintain the product quality during storage and has an acceptable quality to consumers.

scholarly journals Effect of Storage Conditions on Quality and Shelf Life of Pumpkin Cookies

2020 ◽  
pp. 70-79
Keyword(s):  
Chemical Analysis ◽  
Environmental Conditions ◽  
Room Temperature ◽  
Storage Stability ◽  
Storage Conditions ◽  
Packaging Material ◽  
Spread Ratio ◽  
Physico Chemical ◽  
And Storage ◽  
Quality And Shelf Life

The chemical, physical evaluation and storage stability of cookies was carried out. studies on quality was based on physico-chemical analysis that is weight, diameter, thickness ,spread ratio, moisture, fat, protein, ash, crude fiber, carbohydrate content as well as sensory characteristics which was determined for fresh and stored sample. The characteristics of cookies were influenced by packaging material, environmental conditions and constituents present in flour. Cookies was packed in LDPE bags and stored at room temperature. This study was conducted at the interval of 15 days up to 45days.

scholarly journals Quality and shelf life of the gonad of lion's paw scallop transported and stored whole in refrigeration

2015 ◽  
Vol 45 (5) ◽  
pp. 920-926
Author(s):  
Victor Manuel Ocaño-Higuera ◽  
Nathaly Montoya-Camacho ◽  
Enrique Marquez-Rios ◽  
Maria Teresa Sumaya-Martinez ◽  
Leticia Monica Sanchez-Herrera ◽  
...  
Keyword(s):  
Shelf Life ◽  
Essential Fatty Acids ◽  
Storage Conditions ◽  
Total Volatile ◽  
K Value ◽  
Ph Level ◽  
High Level ◽  
And Storage ◽  
Microbiological Analyses ◽  
Quality And Shelf Life

The effect of refrigerated 48h transport and 4 days storage on the quality and shelf life of the whole lion's paw scallop Nodipecten subnodosus gonad was evaluated. Proximal composition, adenosine 5´triphosphate (ATP) and related products, K-value, total volatile bases (TVB-N), trimethylamine (TMA-N), pH, fatty acid profile and microbiological analyses were quantified. Gonad holds a significant composition of essential fatty acids while levels of gonadal ATP were initially low; moreover, K-value of the gonad remained constant. With respect to TVB-N and TMA-N, only the former exceeded allowed limits. The pH level showed no significant variation during storage and, despite the high level of TVB-N, according to the TMA-N as well as microbiological analyses it was demonstrated innocuity after 4 days under the transportation and storage conditions utilized.

scholarly journals Dabai Fruit: Postharvest Handling and Storage

2020 ◽  
Author(s):  
Siti Hajar Ariffin ◽  
Rosnah Shamsudin ◽  
I. S. M. A. Tawakkal
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Quality Loss ◽  
Potential Development ◽  
Postharvest Handling ◽  
Canarium Odontophyllum ◽  
Handling Quality ◽  
And Storage ◽  
Wide Potential ◽  
Quality And Shelf Life

Dabai (Canarium odontophyllum) or also known as ‘Sarawak olive’ is one of the potential indigenous seasonal fruits commonly found in Sarawak. Due to its high nutritional contents, it has wide potential to be marketed locally and exported internationally. Dabai is very delicate and highly perishable. The shelf life of dabai is usually 3 days when stored in room temperature (27°C). Improper storage and handling lead to the reduction of quality and shelf life of the fruit throughout storage. There is still limitation on the information of postharvest, storage and handling, quality and shelf life of dabai. Studies on quality and shelf life affected by storage treatment and packaging are necessary in optimising shelf life and minimising quality loss of the fruit. This could ensure further potential development of the fruit locally and internationally.

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