scholarly journals Preparation of the Orange Flavoured “Boba” Ball in Milk Tea and Its Shelf-Life

2020 ◽  
Vol 11 (1) ◽  
pp. 200
Author(s):  
Ying Liu ◽  
Huan Cheng ◽  
Dan Wu
Keyword(s):  
Shelf Life ◽  
Sodium Alginate ◽  
Calcium Chloride ◽  
Storage Temperature ◽  
Solution Concentration ◽  
Drop Height ◽  
Preparation Conditions ◽  
Operation Conditions ◽  
Different Temperatures ◽  
Drop Flow

Boba milk tea is very popular around the world. The “boba” balls in milk tea are usually made of tapioca. Reports on calcium alginate ball encapsulation in fruit-flavoured drinks have rarely been seen. The preparation method for this kind ball was studied. The “boba” balls were obtained by membrane formation on the interface through the addition of calcium chloride fluids into a sodium alginate solution. The operation conditions were studied, including drop height, flow velocity, sodium alginate and calcium chloride solution concentration. The diameter, mechanical strength, loading ratio and encapsulation rate of the “boba” balls are discussed. The optimized preparation conditions were as follows: the diameter of adding tube was 8 mm, the drop height was 25 cm, the drop flow rate was 60 mL/min, 1.0% sodium alginate, 1.0% calcium chloride. The prepared “boba” balls were stored at different temperatures. No microorganisms were detected in 90 days, and the sensory quality decreased with storage time. Shelf life was predicted using the Arrhenius equation; when the storage temperature was less than 10 °C, it could be stored for more than 1 year. This preparation technology of “boba” balls has potential for application by milk tea ingredient companies or relevant beverage manufacturing factories.

scholarly journals Shelf Life Studies of Three Wasabi Flavoured Sauces

1970 ◽  
Vol 44 (2) ◽  
pp. 147-156
Author(s):  
Tamanna Sultana ◽  
GP Savage ◽  
NG Porter ◽  
DL McNeil ◽  
JR Sedcole
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Initial Level ◽  
Tomato Sauce ◽  
Wasabia Japonica ◽  
Different Temperatures ◽  
Small Change ◽  
Shelf Life Studies ◽  
The Stability ◽  
Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

scholarly journals Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures

2009 ◽  
Vol 27 (No. 2) ◽  
pp. 102-108 ◽  
Author(s):  
R. Cao ◽  
Ch.-H. Xue ◽  
Q. Liu ◽  
Y. Xue
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Plate Count ◽  
Lag Phase ◽  
Sensory Assessment ◽  
Pacific Oysters ◽  
Basic Nitrogen ◽  
Different Temperatures ◽  
Aerobic Plate Count ◽  
Dominant Bacteria

The changes were studied in microbiological, chemical, and sensory properties of Pacific oysters stored at 10°C, 5°C, and 0°C. <I>Pseudomonas</I> (22%) and <I>Vibrionaceae</I> (20%) species were dominant in raw oysters. The dominant bacteria found in the spoiled samples were <I>Pseudomonas</I> regardless of the storage temperature. During storage, rapid increases in aerobic plate count (APC) values of the samples stored at 10°C and 5°C were observed, while no obvious lag phases were detected. With the samples stored at 0°C, a decrease in APC value during the first 4 days and a lag phase of about 6 days were observed. The APC values of the samples stored at 10°C, 5°C, and 0°C reached the level of 10<sup>7</sup> CFU/g on day 6, 10, and 18, respectively. All the tested samples stored at different temperatures revealed a slight decrease in pH and a significant increase of total volatile basic nitrogen (TVB-N) during storage. The average TVB-N concentration of about 22.0 mg N/100 g was observed at the end of the shelf-life as determined by APC. Combined with the sensory assessments, the shelf-life of 6–7, 10–11, and 17–18 days for oysters stored at 10°C, 5°C, and 0°C, respectively, was determined.

scholarly journals Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Md. Anowar Hossain ◽  
Md. Masud Rana ◽  
Yoshinobu Kimura ◽  
Hairul Azman Roslan
Keyword(s):  
Shelf Life ◽  
Biochemical Parameters ◽  
Storage Time ◽  
Storage Temperature ◽  
Starch Content ◽  
Titratable Acidity ◽  
Different Temperatures ◽  
Soluble Solid ◽  
Storage Temperatures ◽  
Carbohydrate Contents

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and30±1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase,α-mannosidase,α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at30±1°C. Meanwhile polyphenol oxidase,β-galactosidase, andβ-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression ofβ-galactosidase andβ-hexosaminidase might enhance the shelf life of mango fruits.

Quality changes and shelf life prediction of cooked cured ham stored at different temperatures

2021 ◽  
Author(s):  
Miao Ran ◽  
Laping He ◽  
Cuiqin Li ◽  
Qiujin Zhu ◽  
Xuefeng Zeng
Keyword(s):  
Shelf Life ◽  
Life Prediction ◽  
Storage Temperature ◽  
Back Propagation ◽  
Plate Count ◽  
Quality Changes ◽  
Ann Model ◽  
Shelf Life Prediction ◽  
Different Temperatures ◽  
Aerobic Plate Count

Cooked cured ham is a ready-to-eat food that is popular among consumers. Stored temperature has a key effect on the quality and shelf life of ham. In this work, the quality changes and shelf life prediction of cooked cured ham stored at different temperatures were investigated. Sensory evaluation, physical and chemical indicators, and aerobic plate count were determined. Results showed that high storage temperature of cooked ham accelerates quality deterioration. Partial least squares (PLS) regression analysis based on the variable importance for projection (VIP) identified nine important variables for predicting the shelf life of cooked cured ham. Compared with either PLS or back-propagation artificial neural network (BP-ANN), the hybrid PLS–BP-ANN model better predicts the shelf life of cooked cured ham using the nine important variables. This study provides a theoretical basis and data support for the quality control of cooked cured ham and a new idea for research on the shelf life prediction of cooked cured ham.

scholarly journals Effects of Wax Coating on the Moisture Loss of Cucumbers at Different Storage Temperatures

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Jian Li ◽  
Qing Li ◽  
Xiaojuan Lei ◽  
Weina Tian ◽  
Jiankang Cao ◽  
...  
Keyword(s):  
Kinetic Model ◽  
Shelf Life ◽  
Storage Temperature ◽  
Moisture Loss ◽  
Cucumber Fruit ◽  
Different Temperatures ◽  
Influence Of Temperature On ◽  
Simulated Distribution ◽  
Wax Coating ◽  
And Storage

The effects of wax coating on moisture loss of cucumbers (Cucumis sativus L., cv. Jinglv) were investigated at different temperatures. Cucumbers were treated with 10% (volume : volume) wax and then stored at 15, 20, 25, or 30°C and 55% relative humidity. The changes in the mass of samples were recorded every 6 h. Results showed that wax coating along with low temperature was very effective in preventing moisture loss of cucumbers during simulated distribution. After 48 h storage, moisture loss in wax treated cucumbers at 15°C was 45% lower than the control at 30°C. Furthermore, a kinetic model was developed to study the influence of temperature on moisture loss based on the Arrhenius law. The model successfully described changes in cucumber moisture loss at different temperatures during storage. The shelf life of cucumber was also predicted using the kinetic model. A synergistic effect was found between wax coating and storage temperature on cucumber shelf life. Wax coating combined with low storage temperature was an effective method to extend the shelf life of cucumber fruit.

scholarly journals The Effect of Sodium Alginate-Calcium Chloride Coating on the Quality Parameters and Shelf Life of Strawberry Cut Fruits

2020 ◽  
Vol 4 (3) ◽  
pp. 123 ◽  
Author(s):  
Ghaidaa Alharaty ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
Shelf Life ◽  
Sodium Alginate ◽  
Calcium Chloride ◽  
Edible Coating ◽  
Sensory Properties ◽  
Moisture Loss ◽  
Life Extension ◽  
Mold Growth ◽  
Shelf Life Extension ◽  
Fruit Samples

Strawberry fruits have a short shelf life after harvesting due the physiological factors that enhances ripening such as respiration and transpiration. Sensory properties including color, texture, odor, and flavor are the main factors that makes fresh produce appealing to consumers, and they change very rapidly upon harvest. For this reason, quality preservation is essential during post-harvest handling and storage of strawberry fruits. Quality deterioration rates are higher in strawberry fruit cuts due to the mechanical damage and the loss of their natural protective barriers, resulting in an increase in moisture loss, respiration rates, and the deterioration of their sensory properties. The effect of a sodium alginate-calcium chloride edible coating on quality preservation and shelf life extension of strawberry cut fruits stored at 4 °C was studied. Control samples had mold growth initiated after one week of storage at 4 °C, while the coated fruit samples had a mold free shelf life extension for up to 15 days. The sodium alginate-calcium chloride edible coating was effective in reducing respiration and transpiration rates and delayed the increase of the pH and soluble solid content. Furthermore, the coating delayed surface mold growth for up to 15 days and preserved the sensory properties of the cut fruits such as color and texture.

Note: Shelf Life Determination of Korean Seasoned Side Dishes

2003 ◽  
Vol 9 (4) ◽  
pp. 257-263 ◽  
Author(s):  
Gi-Tae Kim ◽  
Yong-Duck Ko ◽  
Dong Sun Lee
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Microbial Growth ◽  
Storage Temperature ◽  
Microbial Quality ◽  
Soybean Sprouts ◽  
Different Temperatures ◽  
Side Dishes ◽  
Physical And Chemical

Three Korean side dishes of seasoned beef soup, soybean sprouts and fried tofu were stored at 0, 3 and 10 C. Changes in sensory, physical and chemical indexes were compared with microbial quality deterioration for shelf life determination. For beef soup, shelf life, based on a microbial quality limit of 106 cfu/g, was comparable to that obtained from sensory quality. The primary quality factor criterion for seasoned soybean sprouts determining shelf life varied with storage temperature. For seasoned tofu, shelf life estimates based on a microbial criterion of 106 cfu/g represented a more conservative estimate than those based on sensory quality at 3 and 10 C. Microbial quality was generally to be a common and sensitive criterion for shelf life determination, thus a microbial growth model was used to estimate shelf life at different temperatures.

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

scholarly journals Pengaruh Perlakuan Waktu dan Suhu Penyimpanan Dingin terhadap Mutu Kubis Bunga (Brassica Oleracea Var. Botrytis L.)

2019 ◽  
Vol 8 (1) ◽  
pp. 138
Author(s):  
Chyntia Wulandari Eka Saputri ◽  
I. A. Rina Pratiwi Pudja ◽  
Pande Ketut Diah Kencana
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Cold Storage ◽  
Storage Time ◽  
Consumption Rate ◽  
Storage Temperature ◽  
Treatment Time ◽  
O2 Consumption ◽  
Damage Level ◽  
Four Levels

Tujuan dari penelitian ini adalah untuk menentukan waktu perlakuan optimal dan suhu penyimpanan dingin untuk mutu kubis bunga. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari dua faktor, faktor pertama adalah suhu yang digunakan dan faktor kedua adalah waktu selama show case. Faktor pertama terdiri dari dua level, yaitu (P1): show case temperature 8oC, dan (P2): show case temperature 15oC dan tambah kontrol (P0). Faktor kedua terdiri dari empat level, yaitu (A0): penyimpanan selama 0 jam, (A1): penyimpanan selama 12 jam, (A2): penyimpanan selama 16 jam, (A3): penyimpanan selama 20 jam dan diulang untuk 3 kali ulangan. Kubis bunga sebagai kontrol disimpan pada suhu kamar (28 ± 1 ?). Parameter kualitas yang diamati dalam penelitian ini termasuk penurunan berat badan, tingkat konsumsi O2, warna (warna berbeda), uji organoleptik termasuk umur simpan dan tingkat kerusakan. Hasil penelitian menunjukkan parameter penurunan susut bobot, laju konsumsi O2, warna, umur simpan, tingkat kerusakan pada suhu perlakuan suhu terbaik adalah suhu 8 ? dan waktu penyimpanan 20 jam (P1A3).Kata kunci: kembang kol, waktu penyimpanan, suhu penyimpanan dingin   The purpose of this study was to determine the optimal treatment time and cold storage temperature for the quality of cabbage flowers. This study uses a completely randomized design (CRD) consisting of two factors, the first factor is the temperature used and the second factor is the time during the showcase. The first factor consists of two levels, namely (P1): showcase temperature of 8oC, and (P2): showcase temperature of 15oC and added a control (P0). The second factor consists of four levels, namely (A0): storage for 0 hours, (A1): storage for 12 hours, (A2): storage for 16 hours, (A3): storage for 20 hours and repeated for 3 replications. Flower cabbage as control was stored at room temperature (28 ± 1 ?). The quality parameters observed in this study included weight loss, O2 consumption rate, color (color different), organoleptic tests including shelf life and damage level. The results showed the parameters of weight loss, O2 consumption rate, color, shelf life, damage rate at the best temperature of 8 ? and storage time of 20 hours (P1A3). Keywords: cauliflower, storage time, cold storage temperature

scholarly journals Conservation, Regeneration and Genetic Stability of Regenerants from Alginate-Encapsulated Shoot Explants of Gardenia jasminoides Ellis

Polymers ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 1666
Author(s):  
Stefanos Hatzilazarou ◽  
Stefanos Kostas ◽  
Theodora Nendou ◽  
Athanasios Economou
Keyword(s):  
Sodium Alginate ◽  
Calcium Chloride ◽  
Genetic Stability ◽  
Nutrient Medium ◽  
Shoot Tips ◽  
Mother Plant ◽  
Short Term ◽  
Alginate Encapsulation ◽  
Gardenia Jasminoides ◽  
Regeneration Response

The present study demonstrates the potential of the alginate encapsulation of shoot tips and nodal segments of Gardenia jasminoides Ellis, the short-term cold storage of artificial seeds and subsequent successful conversion to desirable, uniform and genetically stable plantlets. Shoot tips and first-node segments below them, derived from shoots of in vitro cultures, responded better than second-to-fourth-node segments on agar-solidified Murashige and Skoog (MS) nutrient medium and thus, they were used as explants for alginate encapsulation. Explant encapsulation in 2.5% sodium alginate in combination with 50 mM of calcium chloride resulted in the production of soft beads, while hardening in 100 mM of calcium chloride formed firm beads of uniform globular shape, suitable for handling. The addition of liquid MS nutrient medium in the sodium alginate solution doubled the subsequent germination response of the beads. The maintenance of alginate beads under light favored their germination response compared to maintenance in darkness. Encapsulated shoot tip explants of gardenia, which were stored at 4 °C for 4, 8 or 12 weeks, showed a gradual decline in their regeneration response (73.3, 68.9, 53.3%, respectively), whereas, non-encapsulated explants (naked), stored under the same time durations of cold conditions, exhibited a sharp decline in regeneration response up to entirely zeroing (48.9, 11.1, 0.0%, respectively). Shoots, derived from 12-week cold-stored encapsulated explants, were easily rooted in solid MS nutrient medium with the addition of 0.5 μM of Indole-3-acetic acid (IAA) and after transplantation of the rooted plantlets individually to pots containing a peat–perlite (3:1, v/v) substrate, they were successfully acclimatized in the greenhouse under the gradual reduction of 75 or 50% shading with survival rates of 95–100%. The genetic stability of the acclimatized plantlets was assessed and compared with the mother plant using inter simple sequence repeat (ISSR) markers. ISSR analysis confirmed that all regenerated plantlets were genetically identical to the mother plant. This procedure of artificial seed production could be useful for the short-term storage of germplasm and the production of genetically identical and stable plants as an alternative method of micropropagation in Gardenia jasminoides.

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