scholarly journals Effect of Dry-Bulb Temperature, Relative Humidity, and Eggshell Conductance During the First Three Days of Incubation on Egg Weight Loss and Chick Weight

1990 ◽  
Vol 69 (4) ◽  
pp. 535-544 ◽  
Author(s):  
G. STIKELEATHER SWANN ◽  
J. BRAKE
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Egg Weight ◽  
Eggshell Conductance

scholarly journals Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year

2017 ◽  
Vol 18 (4) ◽  
pp. 549-559
Author(s):  
Elisângela Borsoi Pereira ◽  
Magali Soares dos Santos Pozza ◽  
Paula Martins Olivo ◽  
Osmar Dalla Santa ◽  
Suzana da Cruz Pires ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lactic Acid ◽  
Experimental Design ◽  
Relative Humidity ◽  
Water Activity ◽  
Cultural Importance ◽  
The Third ◽  
Randomized Experimental Design ◽  
Double Factorial ◽  
Production Period

SUMMARY Cheese is the oldest form of preserving milk nutrients having nutritional, economic and cultural importance. The objective of this study was to identify the best time of the year for production, and period, in months, for maturation of traditional colonial cheese, through analysis of water activity, weight loss and counts of lactic acid, mesophilic microorganisms—proteolytic and lipolytic. Records of temperature and relative humidity (RH) were maintained. A completely randomized experimental design was used in a double factorial scheme, considering production periods and maturation times. For all production periods evaluated, there was a significant reduction in the periods for water activity values. The counts of lactic acid bacteria ranged from 104 to 109 CFU/g. There was also stability in the number of colonies for lipolytic mesophilic microorganisms, until the third month of maturation. Low counts of proteolytic mesophiles were observed for the samples produced in May and June (5.70 and 5.53 log), respectively. The production period for the months of May and June corresponding to RH of 80% and average temperatures of 15°C were the most effective for production. Due to the presence of Listeria, it is recommended to respect the minimum time of 60 days of maturation for commercialization.

EFFECT OF PRE-FREEZING HAMS ON QUALITY ATTRIBUTES OF DRY-CURED PRODUCT

1972 ◽  
Vol 35 (2) ◽  
pp. 98-101 ◽  
Author(s):  
P. P. Graham ◽  
T. N. Blumer
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Environmental Conditions ◽  
Water Loss ◽  
Moisture Loss ◽  
Internal Tissue ◽  
Surface Ph ◽  
Aging Period ◽  
Acceptable Quality ◽  
Fresh State

Hams were frozen, stored, and thawed before dry-curing to study the profiles of quality as related to environmental conditions. Quality appraisals and sampling were done after thawing, after curing, and after 30 days aging in an atmosphere where temperature and relative humidity were controlled at about 34.5 C and 62.5%, respectively. The pH, water, NaCl, and fat contents were determined. Surface pH of hams increased from the thawed fresh state to the unstored cured state, but decreased generally after the aging period (stored cured ham). The pH was higher on the surface than that of corresponding internal areas. The pH of the internal tissue was lower for thawed product than cured or aged product. The average percent water decreased during curing and aging periods. Water loss after curing and after aging in the prefrozen hams was greater than that reported for unfrozen hams. The quantity of water, NaCl, and fat varied among the several muscle areas and reasons for variation are discussed. All hams were of acceptable quality at each appraisal period. Decreasing moisture levels of hams were reflected by decreases in conformation scores throughout the processing periods. Increased firmness was accompanied by weight loss, moisture loss, and increased NaCl percentage.

Corrosion Behaviors of Mg-7Gd-5Y-1Nd-0.5Zr Alloys in CO2 Atmosphere under Different Relative Humidity

2014 ◽  
Vol 900 ◽  
pp. 39-42
Author(s):  
Quan Tong Jiang ◽  
Xing Gang Li ◽  
Yong Jun Li ◽  
Ming Long Ma ◽  
Guo Liang Shi ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Weight Loss ◽  
Relative Humidity ◽  
Influence Factors ◽  
Corrosion Morphology ◽  
Corrosion Rates ◽  
Corrosion Behaviors ◽  
Peak Aged ◽  
Residual Mechanical Properties ◽  
Loss Rates

The corrosion behaviors of peak-aged Mg-7Gd-5Y-1Nd-0.5Zr alloys in CO2atmosphere under different relative humidity were investigated by OM, SEM. The weight loss rates, corrosion morphology and residual mechanical properties were also analyzed. The corrosion rates of specimens in CO2atmosphere at 70% relative humidity were highest than others. Relevancy of the influence factors included relative humidity and concentration of CO2were researched. The results show that relative humidity and concentration of CO2in the environment both played an important role in corrosion behaviors.

Research on the Influence of Salt Fog Corrosion Behavior of 6005A Aluminum Alloy Welded Joints by Environment Humidity

2013 ◽  
Vol 662 ◽  
pp. 251-257
Author(s):  
Ning Xia ◽  
Zhi Min Zhu ◽  
Hui Chen
Keyword(s):  
Weight Loss ◽  
Tensile Strength ◽  
Aluminum Alloy ◽  
Aluminum Alloys ◽  
Relative Humidity ◽  
Corrosion Rate ◽  
Environmental Humidity ◽  
Welding Joints ◽  
Salt Fog Corrosion ◽  
Salt Fog

6005A aluminum alloys were welded at different relative humidity conditions. The effects of relative humidity on the salt fog corrosion of the welding joints were researched. The results showed that the weight loss of the joints after 14 days corrosion was higher than that corroded after 7days, but the corrosion rate was lower. The corrosion rate first increased then declined with the increase of environmental humidity for the joints corroded for 7days. However, when the environmental humidity was 80%, corrosion rate achieved the maximum, when environment humidity was 70%, corrosion rate was the lowest. After corroded for 14 days, corrosion rate was the maximum when the environmental humidity was 50%, and it was the lowest when the environmental humidity was 90%. The tensile strength declined obviously after corrosion.

scholarly journals Efficacy of Edible Coatings in Alleviating Shrivel and Maintaining Quality of Japanese Plum (Prunus salicina Lindl.) during Export and Shelf Life Conditions

Agronomy ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 1023
Author(s):  
Olaniyi Amos Fawole ◽  
Shannon Claudia Riva ◽  
Umezuruike Linus Opara
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Shelf Life ◽  
Fruit Ripening ◽  
Gum Arabic ◽  
Edible Coatings ◽  
Long Distance ◽  
Life Conditions ◽  
Prunus Salicina

The effect of six edible coatings were investigated on the ability to alleviate shrivel and extend shelf life of plums. Fruit were subjected to a simulated shipping period (−0.5 ± 2 °C and 90 ± 5% relative humidity (RH)) for five weeks and a subsequent shelf life period (20 ± 2 °C and 80 ± 5% RH) for 20 d. Overall, the study showed that it is possible to alleviate shrivel and also extend shelf life of plum (‘African Delight™’) at export and shelf life conditions. Amongst the edible coatings investigated, the findings in fruit coated with gum arabic and the commercial products were comparable and promising for postharvest preservation of the investigated plum cultivar. The coatings showed a moderate delay of fruit ripening, significantly reduced weight loss and shrivel development, allowing for the export of fruit over a long distance (five weeks) and up to 20 d of shelf life.

scholarly journals Color change and quality response of ‘lane late’ orange submitted to degreening process

2015 ◽  
Vol 35 (1) ◽  
pp. 144-153 ◽  
Author(s):  
FRANCISCA L. DE C. MACHADO ◽  
JOÃO P. CAJAZEIRA ◽  
JOSÉ M. C. DA COSTA
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Color Change ◽  
Titratable Acidity ◽  
High Relative Humidity ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Peel Color ◽  
Golden Yellow ◽  
Puncture Force

This study aimed at evaluating the effects of ethylene on peel color and compositional changes in ‘Lane late’ orange stored under refrigerated and ambient conditions. Physiologically mature, but green-peeled, oranges were exposed to ethylene gas under room temperature and high relative humidity for 24 hours. Storage chamber was ventilated with fresh air after 12 hours to mitigate consequences derived from fruit respiration. Both nondestructive analysis, such as peel color (hue angle, chromaticity, and brightness) and weight loss, and destructive ones (soluble solids, titratable acidity, pH, soluble solids to acidity ratio, and puncture force) were performed upon harvest, after degreening, and every three days during eighteen days in storage. Experiment was carried out using an entirely randomized design with thirty replications for nondestructive and four replications for destructive analyses, in a split plot scheme. Exposure to ethylene ensured a golden yellow peel for both fruit stored under ambient and refrigerated conditions. High relative humidity, associated with low temperature prevented fruit from losing moisture. Fruit exposure to ethylene did not affect weight loss, soluble solids, titratable acidity, pH, soluble solids, acidity ratio, or puncture force.

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