scholarly journals Influence of Storage Moisture and Temperature On Lignocellulosic Degradation

2019 ◽  
Vol 1 (3) ◽  
pp. 332-342 ◽  
Author(s):  
Towey ◽  
Webster ◽  
Darr
Keyword(s):  
Moisture Content ◽  
Financial Risk ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Biomass Degradation ◽  
Minimal Impact ◽  
Biomass Storage ◽  
Dry Matter Loss ◽  
The Impact

Feedstock degradation is a major source of financial risk for cellulosic biorefineries. To assess the impact of the feedstock loss and quality during storage, this study explored interactions of moisture content and temperature on the degradation of biomass. Specifically, this study evaluated the dry matter loss and compositional change of corn stover during storage conditions common at industrial biomass storage facilities. This lab-scale study allowed for increased measurement precision associated with quantifying how biomass degradation changes the quality of stored biomass. Results of this work define stable biomass storage moisture content of less than 20% in which there is low risk for degradation over time. At moisture levels above 20%, biomass degradation will be prevalent with hemicellulose being the most degraded fraction of the feedstock. Additionally, results demonstrate that temperature has a minimal impact on biomass degradation in non-frozen storage conditions.

Influence of non-ideal storage conditions on carrot moisture content loss

2008 ◽  
Vol 4 (1) ◽  
pp. 61-75 ◽  
Author(s):  
Tímea Kaszab ◽  
Ferenc Firtha ◽  
András Fekete
Keyword(s):  
Moisture Content ◽  
Cutting Force ◽  
Storage Conditions ◽  
Stiffness Coefficient ◽  
Mass Reduction ◽  
Good Characteristic ◽  
Specific Cutting Force ◽  
Color Characteristics ◽  
The Impact

The objective of the work reported here was to determine changes in the moisture content, firmness characteristics, color attributes and NIR absorbance of two carrot cultivars during storage. There was a definite loss in the moisture content that caused changes in the firmness. This result shows that carrot firmness is very sensitive to the moisture content. The firmness — especially the cutting force — is a good characteristic for predicting changes in carrot moisture content during storage. The color characteristics — a* and b* — showed a slight change in the function of the moisture content. However, these color characteristics are suitable for distinguishing the phloem and xylem parts of carrot cultivars. There were not found definite changes in the NIR absorbance as the function of the moisture content. Consequently, the specific cutting force and the impact stiffness coefficient are good characteristics of the carrot moisture content and the mass reduction during storage under non-ideal conditions.

scholarly journals Evaluating the effects of storage conditions on dry matter loss and nutritional quality of grain legume fodders in West Africa

2020 ◽  
Vol 262 ◽  
pp. 114419
Author(s):  
D.B. Akakpo ◽  
I.J.M de Boer ◽  
S. Adjei-Nsiah ◽  
A.J. Duncan ◽  
K.E. Giller ◽  
...  
Keyword(s):  
West Africa ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Storage Conditions ◽  
Grain Legume ◽  
Dry Matter Loss

scholarly journals Stability of Screening Compounds in Wet DMSO

2008 ◽  
Vol 13 (10) ◽  
pp. 999-1006 ◽  
Author(s):  
Caroline Engeloch ◽  
Ulrich Schopfer ◽  
Ingo Muckenschnabel ◽  
Francois Le Goff ◽  
Hervé Mees ◽  
...  
Keyword(s):  
High Throughput ◽  
High Throughput Screening ◽  
Medicinal Chemistry ◽  
Storage Conditions ◽  
Pragmatic Approach ◽  
Analytical Quality ◽  
The Past ◽  
Effect Of Water ◽  
The Impact

The impact of storage conditions on compound stability and compound solubility has been debated intensely over the past 5 years. At Novartis, the authors decided to opt for a storage concept that can be considered controversial because they are using a DMSO/water (90/10) mixture as standard solvent. To assess the effect of water in DMSO stocks on compound stability, the authors monitored the purity of a subset of 1404 compounds from ongoing medicinal chemistry projects over several months. The study demonstrated that 85% of the compounds were stable in wet DMSO over a 2-year period at 4 °C. This result validates the storage concept developed at Novartis as a pragmatic approach that takes advantage of the benefits of DMSO/water mixtures while mediating the disadvantages. In addition, the authors describe how purity data collected over the course of the chemical validation of high-throughput screening actives are used to improve the analytical quality of the Novartis screening deck. ( Journal of Biomolecular Screening 2008:999-1006)

scholarly journals The Optimum Storage Conditions on the Quality of the Stingless bee Honey

2021 ◽  
Vol 2049 (1) ◽  
pp. 012003
Author(s):  
Imron Meechai ◽  
Isma-ae Chelong ◽  
Romlee Chedoloh
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Sugar Content ◽  
Storage Condition ◽  
Storage Conditions ◽  
Stingless Bee ◽  
Significant Difference ◽  
Storage Times ◽  
And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

scholarly journals MOISTURE AND ACIDITY AS INDICATORS OF THE QUALITY OF HONEY ORIGINATING FROM VOJVODINA REGION

2015 ◽  
Vol 7 (2) ◽  
pp. 99-109 ◽  
Author(s):  
Nadežda Prica ◽  
Milica Živkov Baloš ◽  
Sandra Jakšić ◽  
Željko Mihaljev ◽  
Brankica Kartalović ◽  
...  
Keyword(s):  
Moisture Content ◽  
Storage Conditions ◽  
Physicochemical Analysis ◽  
Yeast Fermentation ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage ◽  
Alcohol Formation ◽  
Positive Quality

The color, aroma and fl avor are major sensory characteristics of honey, which are mainly determined by the botanical origin of honey as well as by processing and storage conditions. Increased moisture content above the maximum permitted level could result in honey spoilage, which aff ects its sensory properties. The higher water-in-honey content, the greater possibility of yeast fermentation and thus the change of the fl avor and color ofhoney. Fermentation process results in alcohol formation and, in the presence of oxygen, the alcohol will break down to acetic acid and water, which causes honey to have sour taste. Thus, moisture content of honey is a critical parameter for its quality as it aff ects the stability of honey and its resistance to microbial spoilage during storage. Physicochemical analysis of moisture content and acidity of honey play an important role in determining the overall characteristic of honey and final assessment of its quality. In this study, the investigation of aforementioned parameters resulted in positive quality assessment for 48 of 50 examined honey samples produced in 2013 in the territory of Vojvodina.

scholarly journals The Impact of Processing Methods on the Quality of Honey: A Review

2021 ◽  
Vol 6 (1) ◽  
pp. 99-110
Author(s):  
Nur Syahidah Ramly ◽  
Izzati Shahira Rosidi Sujanto ◽  
Asmaliza Abd Ghani ◽  
John Tang Yew Huat ◽  
Nadiawati Alias ◽  
...  
Keyword(s):  
Moisture Content ◽  
Geographical Origin ◽  
Physicochemical Characteristics ◽  
Processing Technique ◽  
High Pressure Processing ◽  
Treatment Technique ◽  
Drying Process ◽  
Processing Methods ◽  
The Impact

The quality of honey are naturally differs depending on its geographical origin and the botanical source of honeydew collected by the bees. These characteristics influence the physical appearance of honey such as its colour lightness and liquid thickness; which then may influence the honey attractiveness to the consumers. The thickness of honey is correlate with its moisture content. The higher the moisture content of honey, the higher the risk of fermentation, thus honey is commonly process before marketed. However, the processing methods may change the nutritional content, original taste and physical characteristics of the honey. This paper reviews the effect of five types of processing methods on the quality of honey; which are the spray-drying process, thermal treatment technique, thermosonication technique, high-pressure processing technique and microwave processing method. Overall, it can be concluded that all processing methods reviewed in this article altered the nutritional quality and physicochemical characteristics of honey. However, the different processing methods may alter the quality of honey differently. This information is very important for consumer to understand the reasons on the variability of honey quality in the market. It also will help the honey industry players to choose the best method in processing their honey and ensuring the best quality of honey can be produce to fulfil the consumers need and satisfaction.

scholarly journals The impact of cold chain temperature abuses on the quality of frozen strawberries (Fragaria ×ananassa)

2013 ◽  
Vol 2 (1) ◽  
Author(s):  
Rui Cruz ◽  
Margarida Vieira ◽  
Cristina Silva
Keyword(s):  
Frozen Storage ◽  
Dehydroascorbic Acid ◽  
Storage Period ◽  
Cold Chain ◽  
Fragaria Ananassa ◽  
Frozen Foods ◽  
Real Situation ◽  
Hue Angle ◽  
The Impact

The quality of frozen foods can be negatively affected if improper storage and distribution temperatures are allowed. The objective of this study was to investigate the effect of freeze-thaw cycles, which may occur in the cold chain, on colour (Lab, Total Colour Differences (TCD), chroma and hue angle) and vitamin C (ascorbic and dehydroascorbic acids) content of frozen strawberries (Fragaria ×ananassa, Duschesne, cv. Selva). A plan of temperature abuses (TAs) was established, based on a real situation, and applied to frozen strawberries during a four month frozen storage period. The results showed that the lightness (L) was the only parameter that was not significantly affected by range of TAs studied. The colour showed some variation on the parameters a, b, TCD, chroma and hue angle. During TAs, ascorbic acid decreased about 75% and dehydroascorbic acid increased 73%. The non-abused strawberry samples showed better overall appearance than the abused samples.This work contributes to an understanding of the quality changes of frozen strawberries that might occur during frozen storage and cold chain distribution.

scholarly journals The influence of geographical origin on honey composition studied by Polish and Slovak honeys

2019 ◽  
Vol 37 (No. 4) ◽  
pp. 232-238 ◽  
Author(s):  
Monika Tomczyk ◽  
Maria Tarapatskyy ◽  
Małgorzata Dżugan
Keyword(s):  
Geographical Origin ◽  
Total Phenolics ◽  
Storage Conditions ◽  
Botanical Origin ◽  
Colour Intensity ◽  
Statistical Tool ◽  
Sugar Profile ◽  
The Impact ◽  
And Storage

Honey composition is mainly affected by botanical origin, however geographical factors as well as beekeeping practice and storage conditions can also influence its quality. The aim of the study was to determine the impact of geographical origin on physicochemical quality and biological activity of honey. For this reason Polish and Slovak varietal honeys, including per each country: 10 multifloral, 5 tilia, 5 rape, 5 acacia and 5 forest were compared according to their physicochemical parameters (free acidity, pH, electrical conductivity, moisture content, and colour intensity), sugar profile, diastase activity, as well as antioxidant activity (DPPH and FRAP tests, as well as photochemiluminescence method). Moreover, total phenolics compounds and flavonoids content were determined. The most significant differences (P &lt; 0.05) between Polish and Slovak counterparts were found for tilia while the lowest for rape honeys. The impact of geographical origin on overall quality of honey was proved by PCA statistical tool.

scholarly journals Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-related Compounds (Phenols and Volatiles)

2021 ◽  
Author(s):  
Leeanny Caipo ◽  
Ana Sandoval ◽  
Betsabet Sepúlveda ◽  
Edwar Fuentes ◽  
Rodrigo Valenzuela ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Chemical Properties ◽  
Principal Component ◽  
Extra Virgin Olive Oil ◽  
Storage Condition ◽  
Storage Conditions ◽  
Alpha Tocopherol ◽  
The Impact

Abstract: Commercialization of extra virgin olive oil (EVOO) requires a best before date recom-mended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its &lsquo;extra virgin&rsquo; category. However, in-adequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed determining physicochemical parameters, the profiles of phenols, volatile compounds, &alpha;-tocopherol and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between composition of EVOOs and the storage conditions. EVOOs stored at -23 and 23 &deg;C in darkness and 23 &deg;C with light, differed from the oils stored at 30 and 40 &deg;C in darkness. The former were associated with higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein and ligstroside derivatives, which also increased with storage time. E-2-Nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 &deg;C. Therefore, early oxidation in EVOO could be monitored by measuring E2-Nonenal levels.

scholarly journals Germination and vigor of stored Jatropha (Jatropha curcars L.) seeds

2018 ◽  
Vol 40 (1) ◽  
pp. 52-59
Author(s):  
Solange Carvalho Barrios Roveri Jose ◽  
Antonieta Nassif Salomão ◽  
Luis Alberto Martins Palhares de Melo ◽  
Izulmé Rita Imaculada Santos ◽  
Bruno Galvêas Laviola
Keyword(s):  
Seed Germination ◽  
Moisture Content ◽  
Initial Moisture Content ◽  
Storage Conditions ◽  
Seed Vigor ◽  
Plastic Bag ◽  
Physiological Quality ◽  
Jatropha Seeds ◽  
Seed Water Content

Abstract: Jatropha seeds are classified as orthodox. However, since it is an oil seed species, adequate storage conditions are required to ensure their longevity. The objective of this work was to evaluate the physiological quality of jatropha seeds stored in different environments and packaging, for periods of 3, 9 and 15 months. Three types of seed packaging bags (high density plastic bag, aluminized envelope and multiwall paper bag) were used, and the storage environments were cold and dry chamber (20 °C and 15% RH, constant), refrigerator (7 ± 3 °C, 48 ± 8% RH) and laboratory conditions (25 ± 3 °C, 51 ± 7% RH). The initial moisture content and seed germination were 7.1% and 89%, respectively. During storage, the physiological quality (germination and vigor) and moisture content of the seeds were evaluated. Seed water content ranged from 3.3 to 7.7%, depending on the permeability of the packaging and the storage environment. The highest longevity (15 months) without loss of viability was observed for jatropha seeds with initial moisture of 7.1%, packed in semipermeable plastic. Seed vigor was maintained, regardless of the environment and the type of packaging used, for up to nine months of storage.

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