scholarly journals K value-storage time relationship for chicken muscle during storage at a constant low temperature.

1986 ◽  
Vol 12 (2) ◽  
pp. 55-61
Author(s):  
Fumiaki UDA ◽  
Tadashi MIWA ◽  
Hitoshi UCHIYAMA
Keyword(s):  
Low Temperature ◽  
Storage Time ◽  
K Value ◽  
Time Relationship ◽  
Chicken Muscle

Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) `Crillo de Bocado' during Storage: II. Chemical Parameters

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520e-520
Author(s):  
Juan E Manzano ◽  
Oswaldo Valor
Keyword(s):  
Low Temperature ◽  
Storage Time ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Chemical Parameters ◽  
Randomized Design ◽  
Solids Content ◽  
Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days at temperatures of 10 ± 2, 15 ± 2 and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Some chemical parameters were analyzed, such as total soluble solids content (% TSS), pH, tritatable acidity, and TSS/tritatable acidity ratio. TSS content increased with storage time at low temperature. The pH increased measurably with storage temperature, while tritatable acidity values results had inconsistent data.

scholarly journals INFLUENCE OF HEATING OF A GAS-AIR MIXTURE ON THE CHARACTERISTICS OF COMBUSTION OF FUEL GASES

2021 ◽  
pp. 83-90
Author(s):  
Alyona Shilova ◽  
◽  
Nikolay Bachev ◽  
Roman Bulbovich ◽  
◽  
...  
Keyword(s):  
Low Temperature ◽  
Flame Front ◽  
Power Plants ◽  
Combustion Products ◽  
Concentration Limit ◽  
Low Temperature Combustion ◽  
K Value ◽  
Stable Position ◽  
Excess Air ◽  
External Heating

For a stable position of the flame front in the combustion chambers of gas turbine power plants, the fresh gas-air mixture must be heated to the ignition temperature during the entire operation process. With air excess coefficients in the interval between the upper and lower concentration limits, reverse currents from the zone of developed combustion successfully cope with this task. When organizing low-temperature combustion near the lean limit, the contribution of reverse currents to heating the fresh gas-air mixture turns out to be insufficient and additional external heating of the components in special heaters with exhaust gases from the turbine is required. The temperature characteristics of the fresh gas-air mixture at the inlet to the chamber and in the zone of return currents, as well as combustion products in the developed flame zone, were obtained from the solution of the energy balance equations. The modes of low-temperature lean combustion with excess air coefficients exceeding the lower concentration limit α = 2 are considered. The calculations were carried out for two values of the ejection coefficient in the zone of reverse currents K = 0.14 and K = 0.30. A K value of 0.14 was obtained using empirical relationships. The value K = 0.30 was obtained from the condition that during stoichiometric combustion, the gas-air mixture is heated completely by reverse currents. It is shown that with an increase in the excess air ratio to ensure a stable position of the flame front, the role of external heating of components increases.

scholarly journals COLD TOLERANCE OF BANANA FRUITS OF DIFFERENT CULTIVARS

2016 ◽  
Vol 29 (3) ◽  
pp. 629-641 ◽  
Author(s):  
JOÃO ALISON ALVES OLIVEIRA ◽  
LUIZ CARLOS CHAMHUM SALOMÃO ◽  
DALMO LOPES DE SIQUEIRA ◽  
PAULO ROBERTO CECON
Keyword(s):  
Relative Humidity ◽  
Low Temperature ◽  
Cold Storage ◽  
Room Temperature ◽  
Storage Time ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Average Temperature ◽  
C Storage

ABSTRACT The objective of this work was to evaluate the tolerance of fruits of different banana cultivars to low temperature storages. Fruits of the cultivars Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) and Caipira (AAA) were used. Clusters of three fruits were kept in cold storage for 7, 14 and 21 days, with average temperature of 10.53±0.37°C and relative humidity of 85%. Subsequently, the clusters were transferred to temperatures of 22±0.39°C and evaluated for 16 days. The fruits of all cultivars remained green after 21 days of storage at 10.53±0.37°C. Fruits of the cultivar Nanicão did not completely ripened after transferred to the 22°C storage, when stored for 7 days at low temperature. These fruits were firmer, with green peel and low soluble solids and titratable acidity. The fruits of all cultivars complete the ripening when transferred to room temperature after 21 days of cold storage. Chilling injuries increased with cold storage time in all cultivars. The cultivars Nanicão, Caipira and Maçã had more symptoms of chilling injury, while Prata and Vitória were more tolerant to the cold storage (10.53°C) for up to 21 days, showing normal ripening after transferred to the 22±0.39°C storage.

Assay of erythrocyte membrane fatty acids. Effects of storage time at low temperature

2000 ◽  
Vol 30 (4) ◽  
pp. 197-202 ◽  
Author(s):  
L. Di Marino ◽  
A. Maffettone ◽  
P. Cipriano ◽  
E. Celentano ◽  
R. Galasso ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Low Temperature ◽  
Erythrocyte Membrane ◽  
Storage Time ◽  
Membrane Fatty Acids

scholarly journals Changes in Metabolic Profiles of Yellowtail (Seriola quinqueradiata) Muscle during Cold Storage as a Freshness Evaluation Tool Based on GC-MS Metabolomics

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 511 ◽  
Author(s):  
Ryota Mabuchi ◽  
Miwako Adachi ◽  
Ayaka Ishimaru ◽  
Huiqing Zhao ◽  
Haruka Kikutani ◽  
...  
Keyword(s):  
Storage Time ◽  
Evaluation Method ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Evaluation Tool ◽  
Partial Least Squares Analysis ◽  
K Value ◽  
Fish Meat ◽  
Related Substances ◽  
Seriola Quinqueradiata

We applied metabolomics to the evaluation of yellowtail muscle as a new freshness evaluation method for fish meat. Metabolites from yellowtail ordinary and dark muscle (DM) stored at 0 °C and 5 °C were subjected to metabolomics for primary metabolites based on gas chromatography-mass spectrometry (GC-MS). For the annotated metabolites, we created statistically significant models for storage time prediction for all storage conditions by orthogonal partial least squares analysis, using storage time as the y-variable. DM is difficult to evaluate using the K value method, the predominant existing freshness evaluation method. However, in the proposed method, the metabolic component profiles of DM changed depending on storage time. Important metabolites determined from variables important for prediction (VIP) values included various metabolites, such as amino acids and sugars, in addition to nucleic-acid-related substances, especially inosine and hypoxanthine. Therefore, metabolomics, which comprehensively analyses different molecular species, has potential as a new freshness evaluation method that can objectively evaluate conditions of stored fish meat.

scholarly journals Hydration Kinetics of Portland Cement–Silica Fume Binary System at Low Temperature

Materials ◽  
2019 ◽  
Vol 12 (23) ◽  
pp. 3896 ◽  
Author(s):  
Yao Li ◽  
Yonggang Deng ◽  
Runqing Liu
Keyword(s):  
Binary System ◽  
Low Temperature ◽  
Portland Cement ◽  
Silica Fume ◽  
Rate Constant ◽  
Reaction Order ◽  
Cementitious Materials ◽  
Hydration Kinetics ◽  
K Value ◽  
Kinetics Of

Portland cement–silica fume binary cementitious materials are widely used in engineering construction and have been investigated from micro- to macroscopic aspects. However, the theoretical background on the hydration kinetics of the binary system has not been sufficiently covered in the literature. In this study, the hydration dynamic characteristics of the Portland cement–silica fume binary system curing at low temperature were investigated. Hydration kinetics equations were optimized and a hydration model followed by a computer program was developed to calculate the reaction rate constant K and the reaction order n. This model presented that the hydration process of the binary system at low temperature could be divided into three stages, namely, nucleation and growth (NG), interactions at phase boundaries (I), and diffusion (D). The n values for the binary system varied in the range of 1.2 to 1.6, indicating that the hydration of the binary system at low temperature was a complex elementary reaction. Silica fume can reduce the total heat at the later stage of the hydration and the reaction order n, but increase the heat flow at the accelerating stage and the hydration rate constant K. Low temperature prolonged the hydration induction period, decreased and delayed the secondary exothermic peak, as well as reduced the n and K value.

scholarly journals Effect of Freezing Modes, Storage Time, and Defrosting Methods on Microbiological Quality Parameters of Apricots

2021 ◽  
Vol 51 (1) ◽  
pp. 29-38
Author(s):  
Batuch Guseynova ◽  
Islam Asabutaev ◽  
Tatyana Daudova
Keyword(s):  
Low Temperature ◽  
Microwave Irradiation ◽  
Storage Time ◽  
Initial Period ◽  
Microbiological Quality ◽  
Quality Parameters ◽  
Customs Union ◽  
Anaerobic Microorganisms ◽  
C Storage ◽  
Number Of Microorganisms

Introduction. Low-temperature freezing technology extends the shelf life of perishable fruits as it causes a sharp slowdown in the biochemical and microbiological processes in frozen products. However, it cannot provide complete destruction of microorganisms. The present research featured the reaction of apricot microbiota to the technological techniques of shock freezing. The research objective was to study the effect of low-temperature freezing modes (t = –25, –30, and –35°C), storage time (3 and 9 months), methods, and defrosting modes (in air at t = 5 and 22°C; in water at t = 5, 16, and 22°C; under the effect of microwave irradiation) on the surface microflora of apricots. Study objects and methods. The experiment featured apricots of the varieties Uzden, Untsukulskiy Pozdniy, Honobah, Krasnoshchyokiy, and Shalakh. The microbiological profile of defrosted apricots was based on the State Standard. Results and discussion. Fast freezing at t = –25°C provided a better inhibition of epiphytic microflora than at t = –30 and –35°C: aerobic-mesophilic and optionally anaerobic microorganisms – by 65.2–68.6%, yeast – by 61.5–69.0%, and mold – by 59.3–68.4%, compared to their initial content on fresh apricots. During the initial period of refrigeration storage, the number of microorganisms decreased, while the subsequent nine-month storage (t = –18°C) led to a slight increase in microbiota. After nine months of storage, the number of microorganisms on defrosted fruits, depending on the variety, was the following: aerobic-mesophilic and optionally anaerobic microorganisms – 1.2×103–2.0×103 CFU/g, yeast – 14–26 CFU/g, and molds – 75–108 CFU/g. Defrosting of apricots by microwave irradiation resulted in a greater destruction of microorganisms than after traditional thawing in air and water. Conclusion. The results of microbiological studies indicate that the shock freezing technology ensures the production of quick-frozen apricots that meet the requirements of Technical Regulations of the Customs Union No. 021/2011.

scholarly journals Screening Malus Seedlings for Cold Hardiness

HortScience ◽  
2005 ◽  
Vol 40 (2) ◽  
pp. 318-322 ◽  
Author(s):  
H.M. Mathers ◽  
C. Stushnoff
Keyword(s):  
Low Temperature ◽  
Cold Hardiness ◽  
Storage Time ◽  
Seedling Survival ◽  
Rapid Screening ◽  
Malus Pumila ◽  
C Storage ◽  
Before And After ◽  
Acclimation Response ◽  
Precise Measure

Twelve-week-old Malus seedlings were induced to cold harden by exposure to low temperature and freezing environments. The effectiveness of induced acclimation by exposure to stimuli such as low temperature (3 to 5 °C), frequency of exposure to freezing temperatures (-3 °C), storage time before and after induction and the effects of different screening temperatures (-20, -30, and -40 °C) were investigated with seedlings grown in a greenhouse from open-pollinated `Golden Delicious' apple (Malus pumila (Mill.), `Antonovka' apple (M. baccata (L.) Borkh. × (M. pumila) and `Rescue' apple (M. baccata) × (M. pumila). Differentiation of the seedling populations with respect to cold hardiness was not achieved until after acclimation at cool temperatures (3 to 5 °C) for 6 weeks. Further population differentiation was achieved by exposure to one or more frosts (-3 °C). Once the acclimation response had been initiated the seedlings could be held for up to 11 days, under the same conditions, with no significant decrease in hardiness. Hardiness levels of acclimated and nonacclimated open pollinated seedlings coincided with known inherent hardiness responses for all three maternal cultivars evaluated. A binomial form of regrowth data collection, percent seedling survival, was determined to be the most efficient and most precise measure of evaluation. Induction of cold hardiness in very young seedlings and the use of a controlled freeze testing protocol should facilitate rapid screening of large progenies and improve the rate of progress in breeding for cold hardiness.

scholarly journals Effects of MAP Treatment on Aroma Compounds and Enzyme Activities in Flat Peach during Storage and Shelf Life

HortScience ◽  
2018 ◽  
Vol 53 (4) ◽  
pp. 511-523 ◽  
Author(s):  
Hui-Juan Zhou ◽  
Zheng-Wen Ye ◽  
Ming-Shen Su
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Cold Storage ◽  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Aroma Compounds ◽  
Hydroperoxide Lyase ◽  
Modified Atmosphere ◽  
And Control ◽  
Internal Browning

Cold storage is used to delay the senescence of peaches, but it can also lead to internal browning and aroma loss. Modified atmosphere packaging (MAP) has been reported to inhibit the internal browning and prolong the storage time. Four MAP treatments in the present study were set as follows: I: O2 1% to 3%, CO2 3% to 5%, and N2 92% to 96%; II: O2 3% to 5%, CO2 3% to 5%, and N2 90% to 94%; III: O2 6% to 8%, CO2 3% to 5%, and N2 87% to 91%; and control (CK): O2 21%, CO2 0.03%, and N2 79%. The concentration of sugars, acids, aroma compounds, superoxide radical (O2−), hydrogen peroxide (H2O2), and malondialdehyde (MDA), as well as the activities of enzymes, such as superoxide dismutase (SOD), peroxidase (POD), lipoxygenase (LOX), hydroperoxide lyase (HPL), alcohol dehydrogenase, and alcohol O-acyltransferase (AAT) activities, were investigated. The results revealed that MAP, especially for treatment II, could inhibit the loss of flavors such as sugars, acids, and aroma compounds; maintain higher SOD and POD activities; and inhibit the accumulation of O2−, H2O2, and MDA during shelf life after storage at low temperature for 30 days. It could also inhibit the LOX and HPL activities at low temperature, but maintain higher LOX and HPL activities during shelf life. These findings indicated that treatment II could prolong the storage time to 30 days and shelf life for 3 days; maintain the higher content of sugars, acids, and aroma compounds; protect the cell membrane from oxidative injury; and inhibit internal browning during cold storage and shelf life.

Effect of Different Temperatures on Storage Quality of Fresh-Cut Apples

2014 ◽  
Vol 941-944 ◽  
pp. 1188-1191
Author(s):  
Qi Li ◽  
Chuan Zhu Leng ◽  
Si Xin Wang ◽  
Xi Hong Li ◽  
Lan Chen ◽  
...  
Keyword(s):  
Low Temperature ◽  
Storage Time ◽  
The Other ◽  
Storage Quality ◽  
Treatment Groups ◽  
Titratable Acid ◽  
Different Temperatures ◽  
Mda Content ◽  
Fresh Cut

Taking ‘Fuji’ fresh-cut apples as material, studied on the effect of different temperatures (-2 ̊C,0 ̊C,2 ̊C and 4 ̊C) on storage quality of fresh-cut apples during 25 days. The results indicated that low temperature can significantly keep the storage quality of fresh-cut apples and inhibit browning. Moreover, compared to the other treatment groups, treatment at 0 ̊C better maintained the firmness, color, as well as higher contents of titratable acid and lower MDA content, which showed 0 ̊C can extent storage time.

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