Packages during storage
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Chlorophyll is well-known as the only natural green pigment that owns high biological values with an enormous amount worldwide. In this study, the experiment was designed to a two-level factorial design with three factors, including storage temperature (4 and 28oC), level of light (with or without light transmission through the package), and level of oxygen (high and low oxygen concentration in package).
10p visherylsandber 28-06-2022 10 3 Download
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The objectives of the study were to determine the effective washing disinfectant (chlorine dioxide and r peracetic acid) in reducing total aerobic counts, E. coli and coliform, and then to test different packaging materials, namely polypropylene (PP), high density polyethylene (HDPE), and low density polyethylene (LDPE), on the quality and shelf-life of Ceylon spinach.
12p chauchaungayxua12 09-07-2021 20 1 Download
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The objective of this work was to assess microbiological quality of fourth-range salads sold in supermarkets in the City of Abidjan during the storage period at 4°C after opening the packages. Our study focused on 4 types of salads, Spinach, Lamb’s lettuce, Lamb’s lettuce and Arugula and Young shoots (lettuce, arugula, spinach, red chard, bull's blood) bought in Abidjan’s supermarkets. We proceeded to an enumeration of mesophilic and psychrophilic aerobic bacteria as well as yeasts and molds by an interval of 3 days.
9p cothumenhmong11 11-05-2021 11 2 Download
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The objective of the study was to evaluate the quality and frozen storage shelf life of chicken patties incorporated with functional ingredients like dried apricots and dried citrus fruit residue. Dried apricots (2%) and dried citrus fruit residue (1%) were incorporated in chicken patties, which were packed (conventionally and under vacuum) in LDPE and PP/PE co-extruded laminate bags and frozen stored (-20±2°C) for two months.
13p nguaconbaynhay10 22-01-2021 12 1 Download
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The present investigation was carried out to study the changes in physico-chemical composition of osmotic dehydrated ripe sapota slices during storage.
12p gaocaolon9 22-12-2020 9 1 Download
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An experiment was conducted for three consecutive years from 2016 to 2018 during Rabi season at Horticulture Research and Extension Center, Hassan, Karnataka. A study was conducted by using Complete Block Design with four replications under storage. For PTM management studies, Kufri Jyoti tubers were planted at 60 cm X 20 cm spacing with soil application of recommended dose of fertilizers (75:75:100 kg NPK/ha) and FYM (25 t/ha) during Kharif season as per package of practices.
6p trinhthamhodang1216 19-11-2020 9 2 Download
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In the study, fruits were harvested at 75% colour turning stage and packed in seven different packaging materials aimed to identify a suitable packaging material to extend the shelf life with desirable fruit quality under ambient condition.
9p nguathienthan8 20-10-2020 6 2 Download
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Storage of flowers is essential for economic marketing. A laboratory trial was conducted to study the shelf life of marigold under West Bengal condition. Flowers of Bidhan 1, Bidhan 2 and Bidhan 3 were stored with four packaging materials like gunny bags, nylon mesh bags, bamboo baskets and plastic baskets, during early winter, mid winter and late winter season. The study revealed that shelf life of loose marigold flowers stored during mid winter season (18-20 º C and 60 to 75% RH) in plastic baskets could be extended for 12 days in Bidhan 3, with acceptable marketable quality.
9p nguathienthan8 20-10-2020 12 1 Download
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Thirattupal, a traditional Indian heat desiccated milk product of Tamil Nadu, characterized by medium brown colour, granular texture and caramel flavour, is expected to have good shelf life in comparison with other khoa-based sweets due to low moisture content, higher amount of sugar and severe heat treatment applied during its preparation.
11p chauchaungayxua8 03-10-2020 11 1 Download
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Respiration rate, sensory attributes, change in color, physiological loss in weight, chlorophyll and beta - carotene content and microbial loads were determined during storage of mint leaves at 10 and 27ᵒC to find an optimal gas composition to extend the shelf life. The Low Density Poly Ethylene (LDPE) bags with a thickness of 152 µ which recorded the lowest permeability to oxygen (1067 ml/m2 /day) was selected and used for packaging mint leaves.
17p quenchua8 29-09-2020 5 0 Download
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Therefore, the present investigation was taken up to study the effect of seed treatments on seed quality characters of buckwheat genotypes during storage.
7p caygaocaolon7 18-09-2020 18 1 Download
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This study aims at investigating various chemical treatments and storage materials that could ensure good quality of seeds of soybean crop.
6p cothumenhmong7 08-09-2020 4 1 Download
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The present investigation was therefore undertaken to examine the effect of storage conditions (time, temperature and packaging material) of self rising flour containing different leavening agents with acid calcium phosphate on the quality characteristics of cookies, muffins and cakes and microbiological quality of self rising flour during storage.
14p kequaidan7 01-09-2020 21 1 Download
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Energy bar are gaining recognition as well as appreciation these days due to their ready-to- eat nature, delicious taste, nutritional profile and appealing look. Cereals play an important role in human diet and nutrition. Protein quality of cereals can be improved by combining it with other rich sources like milk protein. The milk solids (milk protein concentrate) and cereal based energy bar (MCEB) and control energy bar were stored at cabinet temperature (15±2°C) after packaging them in metallized PET Polyester/ Polyfilm pouches material.
11p nguaconbaynhay7 15-08-2020 9 1 Download
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Food additives are substances added to food to preserve flavour or enhance its taste, appearance, or other qualities. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulphur dioxide as with wines. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin.
8p angicungduoc6 22-07-2020 3 1 Download
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Shelf life studies of food products are gaining impetus due to the consumer awareness towards quality of the ready to cook products. The present study was designed to assess the keeping quality and shelf life of tomato powder incorporated rice based cold extrudates. The Cavatelli extrudates using ingredients: rice flour, wheat flour and tomato powder in the proportion of 36:54:10 respectively was developed and stored under room temperature. The stored samples were evaluated for sensory characteristics and microbial assay at regular intervals for 60 days.
7p angicungduoc6 20-07-2020 15 1 Download
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The present study was conducted to compare the quality of superchilled (-2 ±0.5ºC), frozen (-20±1ºC) and chilled (4±1ºC) chicken momos, aerobically packaged in LDPE pouches. The products stored at chilling (4±1ºC) temperature spoiled on day 12. There was significant decrease in moisture and fat content of both frozen and superchilled samples with progress in storage period where as the protein content of chicken momo did not affect. The pH of all the samples increased gradually during the storage period. However, the pH of superchilled samples increased significantly at the end of storage.
11p nguaconbaynhay6 23-06-2020 11 0 Download
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An investigation to evaluate the storage-life of Marigold cv. „Calcutta Gainda‟ at room conditions and inside cold storage was undertaken at Ecofrost Technologies Pvt. Ltd. Tathawade, Pune (MH), India during the monsoon 2016-17. The best flowers from a farmer‟s field were selected based on quality and the effect of cold storage (4°C and 93% RH) and packaging on the storage-life of these flowers was studied. The experiment showed flowers kept inside cold storage to have minimum weight loss (lb), minimum shrivelling percentage, minimum rot percentage, better appearance and brighter colour.
12p quenchua6 15-06-2020 8 1 Download
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The study of sensory parameters for stored samples of Bengal gram, gram dhal and gram flour in different were observed at every interval of 30 days. Samples were kept in laminated LDPE bags under different packaging conditions i.e. vacuum packaging, modified atmosphere packaging and ambient conditions for 120 days. The effect of packaging on the sensory parameters of stored samples viz., colour, appearance, flavor, texture, taste and overall acceptability were found by 9 point Hedonic Scale.
6p gaocaolon5 14-06-2020 22 1 Download
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An experiment was conducted at Seed Quality Research Laboratory of National Seed Project, University of Agricultural Sciences, Dharwad during 2016-2017 to evaluate the effect of packaging materials and forms on storability of groundnut Cv. G2-52.The groundnut is stored both in the form of pods and kernels, and they were stored in four different packaging materials like PICS (Perdue improved crop storage) bag, HDPE (High density polythene bag) bag, polythene bag (700 gauge), and gunny bag.
7p angicungduoc5 14-06-2020 8 0 Download