The Effect of Chemical Preservatives, Pasteurization and Refrigeration on the Shelf Life of Agadagidi A Fermented Plantain Drink

2012 ◽  
Vol 7 (3) ◽  
pp. 145-157
Author(s):  
Omojasola Patricia Folakemi ◽  
Davies Olabisi Flora ◽  
Kayode Rowland Monday
Keyword(s):  
Shelf Life ◽  
Chemical Preservatives

Effect of Chemical Preservatives on the Shelf Life of Bread at Various Temperatures

2010 ◽  
Vol 9 (3) ◽  
pp. 279-283
Author(s):  
Dileep Kumar Loha ◽  
Saghir Ahmed Shei ◽  
Muhammad Shahnawaz
Keyword(s):  
Shelf Life ◽  
Chemical Preservatives

scholarly journals Development and Evaluation of Long Shelf-Life Ambient Stable Chapaties Without The Use of Chemical Preservatives

2011 ◽  
Vol 02 (01) ◽  
Author(s):  
Mohammed Ayub Khan ◽  
Anil Dutt Semwal ◽  
Gopal Kumar Sharma ◽  
Chitrashekarchar Mahesh ◽  
Subbappa Nataraj
Keyword(s):  
Shelf Life ◽  
Chemical Preservatives

Stability of Sauerkraut Packaged in Plastic Bags1

1978 ◽  
Vol 41 (7) ◽  
pp. 525-529 ◽  
Author(s):  
J. R. STAMER ◽  
B. O. STOYLA
Keyword(s):  
Ascorbic Acid ◽  
Benzoic Acid ◽  
Shelf Life ◽  
Protective Effects ◽  
Chemical Additives ◽  
Naturally Occurring ◽  
Plastic Bags ◽  
Life Values ◽  
Chemical Preservatives ◽  
Microbial Agents

Commercially processed sauerkraut, packaged in plastic bags, was evaluated for product stability following storage at 2, 20, 32 C. When stored at 2 C in the presence of benzoic acid and potassium metabisulfite, the product was stable for more than 8 months, whereas at 20 and 32 C the shelf life was reduced to 20 and 13 weeks, respectively. The reductions in shelf life were due to development of excessive discoloration (browning) and objectionable flavor formation. These defects appear to be caused by chemical rather than microbiological actions. In addition to serving as effective anti-microbial agents, the chemical preservatives (presumably sulfur dioxide) showed protective effects in retarding losses of naturally-occurring ascorbic acid found in sauerkraut. Under similar temperatures of storage, fresh sauerkraut containing no chemical additives had shelf life values of 22, 1.5, and 0.75 weeks, respectively. When stored at 32 and 20 C, the major defects (swollen or broken bags) were attributed to the actions of yeasts. Storage at 2 C markedly arrested and reduced viable yeasts counts, thereby extending the shelf life of the bagged product.

scholarly journals A review on stability improvement of sugarcane juice by using natural preservatives

2021 ◽  
Vol 8 (2) ◽  
pp. 62-65
Author(s):  
Vitthal Chopade ◽  
Kamlesh Mankuskar
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Shelf Life ◽  
Sugarcane Juice ◽  
Ginger Extract ◽  
Liquid Extract ◽  
Therapeutic Value ◽  
Chemical Preservatives ◽  
Simple Sugar ◽  
Natural Preservatives

Sugarcane juice is liquid extract as a drinking beverage in India, possesses therapeutic value. Stability or shelf life is very less due to spoilage or degradation of sugarcane juice because of presence of simple sugar in sugarcane juice. Microorganisms like bacteria prone to degradation of sugarcane juice. Which convert sucrose into dextran as deteriorating agent. Shelf life or stability can be improved by using natural preservatives also chemical preservatives; having a therapeutic value. In this article improvement of stability of sugarcane juice by using natural preservatives such as lemon extract, ginger extract, also may be moringa extract over the chemical preservatives. Citric acid in lemon extract acts as antimicrobial agent while ascorbic acid in ginger extract both improves stability of sugarcane juice. Stabilization of sugarcane juice improved by using naturally obtained preservatives up to several days with good quality.

scholarly journals ANALISIS KEBERHASILAN PROGRAM PENDAMPINGAN PENGEMBANGAN PRODUK UMM BAKERY METODE FROZEN DAN SOURDOUGH SEBAGAI UPAYA MENINGKATKAN UMUR SIMPAN DAN EFISIENSI PRODUKSI ROTI DI UMM BAKERY

2019 ◽  
Vol 13 (2) ◽  
pp. 1-10
Author(s):  
Desiana Nuriza Putri ◽  
Livia Windiana ◽  
Nadia Mardhiyah
Keyword(s):  
Shelf Life ◽  
Development Program ◽  
Production Costs ◽  
Increase Energy Efficiency ◽  
Business Units ◽  
Cost Of Energy ◽  
Chemical Preservatives ◽  
Bread Production ◽  
The Right ◽  
The Cost

The development of the era changed the lifestyle and tastes of people to food, one of which bread that has now become food processed that often consumed by society. Increasing public interest in the consumption of bread leads to increased interest in business in the field of bakery. UMM Bakery as one of the business units in the field of bread and cake production commits the manufacture of its products do not use chemical preservatives. The use of chemical preservatives is what causes UMM Bakery products have a shelf life that is not long. Abundant orders also cause a lack of efficiency of human resources due to the swelling of the production costs of the cost of energy added. UMM Bakery Product Development Program in the form of dough making type sourdough and Frozendough become the right alternative to be applied. Sourdough can be a solution to overcome the use of commercial yeast into natural yeast that can later increase the shelf life and create a distinctive flavor of the product. Frozen dough method is also appropriately applied to increase energy efficiency in bread production to avoid swelling of production costs and maintain the quality of the product remains good.

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