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Tytuł:
Shelf Life Prediction of a Novel Liquid Fuel, 2-Dimethylaminoethyl Azide (DMAZ)
Autorzy:
Pakdehi, S. G.
Niknam, M.
Powiązania:
https://bibliotekanauki.pl/articles/358731.pdf
Data publikacji:
2017
Wydawca:
Sieć Badawcza Łukasiewicz - Instytut Przemysłu Organicznego
Tematy:
DMAZ
shelf life
temperature
moisture
modelling
Opis:
2-Dimethylaminoethyl azide (DMAZ) is a good replacement for the hydrazine family in space industries. In this article, the accelerated ageing test method was applied for predicting the shelf life of DMAZ. The effective parameters on the storage of the fuel were temperature, the type of gas atmosphere with its pressure over the liquid fuel, and moisture. Appropriate conditions for DMAZ storage were N2 at a pressure of 3 bar and a moisture content of 0.05 wt.%. The sigmoid form of the decomposition curves obtained revealed that the decomposition reaction is autocatalytic. Modelling of the decomposition rate showed that the shelf life of DMAZ was 7.73 years at 25 °C.
Źródło:
Central European Journal of Energetic Materials; 2017, 14, 3; 675-687
1733-7178
Pojawia się w:
Central European Journal of Energetic Materials
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage
Autorzy:
Wilczyńska, Aleksandra
Kukułowicz, Anita
Lewandowska, Anna
Powiązania:
https://bibliotekanauki.pl/articles/16538532.pdf
Data publikacji:
2023-02-21
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
nasturtium
calendula
daisy
microbiological contamination
shelf life
Opis:
Edible flowers are food products that are usually eaten fresh without prior heat treatment. Due to their chemical composition and low degree of processing, they can be an excellent breeding ground for microorganisms, and thus a source of infection. Methods of their preservation include proper packaging and storage at low temperatures. Therefore the aim of this study was to evaluate the effect of type of packaging (vacuum-sealed polyamide/polyethylene bag and polyethylene terephthalate box) on the microbial contamination of edible flowers including nasturtium, calendula, and daisy during refrigerated storage. The counts of selected pathogenic bacteria, total yeasts and moulds on the day of harvesting and after 1–3 days of refrigerated storage were determined. The results showed that the edible flowers did not contain Salmonella sp. or Escherichia coli (except nasturtiums), while all flowers contained both yeast and moulds at counts about 4–5 log cfu/g, and Staphylococcus aureus at numbers ranging from 1.89 to 2.72 log cfu/g. The differences in the counts of moulds and S. aureus were statistically significant depending on the type of flower. Neither the type of packaging nor storage time under refrigerated conditions influenced the degree of microbial contamination of the flowers.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2023, 73, 1; 32-38
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
New technologies for extending shelf life of birch tree sap
Autorzy:
Bilek, M.
Cebula, E.
Krupa, K.
Lorenc, K.
Adamowicz, T.
Sosnowski, S.
Powiązania:
https://bibliotekanauki.pl/articles/411095.pdf
Data publikacji:
2018
Wydawca:
Polska Akademia Nauk. Oddział w Lublinie PAN
Tematy:
birch tree sap
microfiltration
ultraviolet
ultrasound
shelf life
clean label
Opis:
Three experiments were carried out to assess the effectiveness of the so-called new technologies in extending birch tree sap shelf life. In the first one, microfiltration of birch sap was carried out using 0.22 μm, 0.45 μm and 0.8 μm filters. In the second experiment, ultraviolet radiation was applied for 5, 15 and 45 minutes. In the third experiment ultrasound was applied with one-, two-, three- and four-fold use. Regardless of the pore diameter, all the microfiltered samples were non-perishable for at least a month at room temperature. The efficacy of ultrasound was also demonstrated. The four-fold use of ultrasound proved to be the most effective and prolonged the shelf life of birch sap from one to two days at room temperature and from four to twelve days in refrigeration conditions. In turn, the use of ultraviolet radiation did not extend the shelf life of birch sap, although in refrigeration conditions the clouding was significantly inhibited. However, there is no doubt that among the so-called new technologies, microfiltration is the most advantageous in extending shelf life of birch sap and has perspectives for use in food industry.
Źródło:
ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes; 2018, 7, 4; 3-8
2084-5715
Pojawia się w:
ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Perspective for the use of chitin mineral food additives in the technology of hard-smoked sausages
Autorzy:
Kuprina, Elena E.
Murashev, Sergey V.
Gorlach, Elena A.
Abramzon, Valeria V.
Demidov, Pavel I.
Grishina, Evgenia S.
Kostyleva, Anastasia K.
Treydenfeld, Diana S.
Powiązania:
https://bibliotekanauki.pl/articles/1034348.pdf
Data publikacji:
2019
Wydawca:
Sieć Badawcza Łukasiewicz - Polskie Towarzystwo Chitynowe
Tematy:
"Hizitel"
calcium
chitin-mineral substance
dietary supplement
nutritional and biological value
shelf life
Opis:
The problem of calcium deficiency in the diet of modern man is well known. Calcium deficiency can lead to osteoporosis and frequent bone fractures, rickets, skeletal muscle cramps, thrombosis, hypertension, allergies, and rectal cancer, etc. There is also a shortage of dietary fibre due to excessive refined products. This problem is proposed to be solved by the manufacture of a functional food product-dry-cured sausage, with the addition of biologically active chitin-mineral food supplement “Hizitel” based on dietary fibre.Thefood supplementwasobtained by processing the shell-containing raw materials in the electrolyser. The selected method does not provide for the use of aggressive substances, thereby preserving the native structure of the chitin–mineral complex of the shell. The effect of the concentration of chitin–mineral food supplement in dry-cured sausage on the acidity and solid content in the product has been studied. The optimal concentration of added hizitel has been determined to prolong the shelf life and enrich the product with minerals and vitamins.
Źródło:
Progress on Chemistry and Application of Chitin and its Derivatives; 2019, 24; 96-105
1896-5644
Pojawia się w:
Progress on Chemistry and Application of Chitin and its Derivatives
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Estimations of shelf life of catfish skin crackers in polypropylene plastic packaging using the ASLT (Accelerated Shelf Life Testing) method
Autorzy:
Umam, Ade Khoerul
Rostini, Iis
Subiyanto, Subiyanto
Intan, Rusky
Powiązania:
https://bibliotekanauki.pl/articles/1062799.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Accelerated Shelf Life Testing
Arrhenius
Pangasius humeralis
Pangasius hypophtalmus
Pangasius jambal
Pangasius lithostoma
Pangasius nasutus
Pangasius nieuwenhuisii
Pangasius pangasius
Pangasius polyuranodon
catfish skin crackers
polypropylene plastic packaging
shelf life
Opis:
This research aims to determine the shelf life of catfish skin crackers in polypropylene plastic packaging using the ASLT method. This test was conducted in the Fisheries Product Processing Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University and testing the content of water content and TBA (Thiobarbituric Acid) of catfish skin crackers at the Food Technology Laboratory, Faculty of Food Science Technology, Padjadjaran University from September to November 2018. This study used an experimental method consisting of 3 storage temperature treatments at 25 ºC, 35 ºC and 45 ºC. Observations carried out include sensory (hedonic) test, water content test, and TBA (Thiobarbituric Acid) test. For the calculation, Arrhenius model was chosen with odor as a critical parameter to determine the shelf life which had the biggest R2 value with equation Arrhenius Ln K = 1079.8 (1/T) – 5.5161, with R2 value equal to 0.9212. The shelf life of catfish skin crackers that was saved at the room temperature (25 ºC) was 39 days or 1.3 month.
Źródło:
World Scientific News; 2019, 133; 248-262
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of waxing on the water balance and keeping qualities of cut anthuriums
Autorzy:
Mujaffar, S.
Sankat, C.K.
Powiązania:
https://bibliotekanauki.pl/articles/24151.pdf
Data publikacji:
2003
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
flower
shelf life
anthurium
cut
waxing
keeping quality
transpiration
fruit wax
water balance
Źródło:
International Agrophysics; 2003, 17, 2
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The effect of post-harvest storage on the weight of Golden Delicious apples
Autorzy:
Kassebi, Salma
Korzenszky, Péter
Powiązania:
https://bibliotekanauki.pl/articles/2086186.pdf
Data publikacji:
2021
Wydawca:
Państwowa Wyższa Szkoła Zawodowa w Tarnowie
Tematy:
Golden Delicious apple
storage
weight loss
shelf life
jabłko Golden Delicious
składowanie
utrata wagi
okres trwałości
Opis:
Apples, like other fruits, are exposed to stress during their growth and development in the field, also during harvest and the postharvest environment (processing, storage, and transportation). The refrigeration system allows for bulk handling of food products from harvest to market, ensuring that food products are maintained in their freshness and integrity for an extended period through careful management of storage temperature and humidity. This study investigated the effects of storage on the weight loss of apples (Golden Delicious fruits harvested at maturity), under refrigerated conditions at a temperature of 5 ± 0.5°C and relative humidity of 82% and under ambient storage at a temperature of 25 ± 0.5°C and relative humidity of 60%, over 3 months. The findings revealed that the two groups of apples experienced weight reduction at different levels. Apples placed at cold storage presented a loss of weight between 3.31 g and 4.49 g; however, apples stored at ambient temperature showed a significant loss of weight between 21.90 g and 31.76 g.
Źródło:
Science, Technology and Innovation; 2021, 13, 2; 7--11
2544-9125
Pojawia się w:
Science, Technology and Innovation
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Additions of Extract Turmeric on the Presto of Lalawak Fish (Barbodes balleroides) Stored at Room Temperature
Autorzy:
Aulia, Syifa
Rostini, Iis
Junianto, Junianto
Pratama, Rusky Intan
Powiązania:
https://bibliotekanauki.pl/articles/1058044.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Barbodes balleroides
Barbonymus balleroides
Lalawak Fish
TPC (Total Plate Count)
Turmeric
Water content
pH
pindang presto
shelf life
Opis:
The purpose of this research is to determine the effectiveness of turmeric and its best concentration in preserving the presto of lalawak fish based on the characteristics of microbiological tests and chemical tests including checking water content and pH. The research experimental method covered five treatments by adding turmeric extract solutions of 0%, 1%, 3%, 5%, and 7%. The test parameters observed in the research were microbiological tests using the method of TPC (Total Plate Count) in duplicate and chemical tests including checking water content and pH. The results showed that all treatments by adding turmeric extract were with concentrations of 1%, 3%, 5%, and 7% able to extend the shelf life presto of lalawak fish more than two days compared to the presto of lalawak fish which were not treated with turmeric extract or control (0%) which can only last two days. The treatment of the addition of 5% turmeric extract is able to provide the long lasting strength of lalawak fish for up to five days so that the shelf life is longer than other treatments, as evidenced by the TPC (Total Plate Count) value of 5.81×105 CFU / gram on the 6th day. The water content reached 67.5% on the 6th day and the pH value reached 6.50 on the 5th day.
Źródło:
World Scientific News; 2019, 134, 2; 63-73
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Characteristics of postharvest quality of chrysanthemum cut flowers under pretreatment with nitrogenous compounds
Autorzy:
Souri, M.K.
Goodarzizadeh, S.
Ahmadi, M.
Hatamian, M.
Powiązania:
https://bibliotekanauki.pl/articles/11865013.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Tematy:
plant cultivation
chrysanthemum
ornamental plant
flowering plant
cut flower
shelf life
postharvest quality
pretreatment
nitrogenous nutrient
ammonium
carotenoid
Opis:
This study was done using three nitrogenous compounds to evaluate their effects on postharvest characteristics of chrysanthemum (Chrysanthemum indicum) cut flowers. The study consisted of three separate and parallel experiments, in which ammonium sulfate, calcium nitrate and potassium nitrate were used in different concentrations of zero, 50, 100, 200 and 500 mg dm ‒3 N for pretreatment of stems for 6 hour before transferring to holding d-water solution. The results showed that petal ion leakage and leaf SPAD values were increased by increasing ammonium sulfate, but not calcium or potassium nitrate. Petal carotenoids were increased by pretreatment of ammonium sulfate and potassium nitrate. There was constant increase in water uptake by increasing the levels of calcium nitrate and potassium nitrate, while ammonium sulfate at high concentrations (200 and 500 mg dm ‒3 N) resulted in significant less water uptake compared to control. Ammonium sulfate in 50 and 100 mg dm ‒3 increased shelf life of pretreated stems, but higher concentrations significantly reduced cut flowers shelf life. Increasing concentrations of calcium nitrate and particularly potassium nitrate have led to prolongation of flower shelf life to 12 days compared to 6 days of control. The results indicate that pretreatment of chrysanthemum cut flowers with ammonium sulfate in rather low concentrations or with moderate to high concentrations of calcium nitrate or potassium nitrate can significantly improve shelf life and postharvest flower qualities.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2018, 17, 3; 83-90
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The Effect of Garlic Extract Addition on Tilapia Skin Gelatin Based Edible Coating Towards Antimicrobial Properties and Fish Meatball’s Shelf Life
Autorzy:
Reynaldi, Ahmad
Rostini, Iis
Afrianto, Eddy
Rochima, Emma
Powiązania:
https://bibliotekanauki.pl/articles/1058047.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
E. coli
Pseudomonas aeruginosa
Salmonella typhimurium
Staphyllococcus aureus
TPC
edible coating
extract
garlic
pH values
shelf life
tilapia gelatin
Opis:
The purpose of this research is to determine the best concentration and effect of garlic extract incorporated on tilapia skin gelatin-based edible coating to preserve and extend the shelf life of fish meatball at cold storage. This research was conducted from May 2018 until October 2018 on Fisheries Product Processing Laboratory of The Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran. The garlic extract conducted with maceration method with ethanol 96% was performed at Organic Chemical Laboratory FMIPA Universitas Padjadjaran, and for TPC test, inhibition test of edible coating Tilapia’s fish-skin with garlic extract was conducted in Microbiology and Molecular Biotechnology Laboratory of Faculty of Fisheries and Marine Sciences Universitas Padjadjaran. The method used is experimental method with 5 treatments which is meatballs without edible coating. The addition of garlic extract was done with various concentration at 0%, 1%, 1.5%, 2%. The observations were Total Plate Count (TPC) test, inhibition zone test against Pseudomonas aeruginosa, and pH value. The results showed that the best treatment is 2% garlic extract with TPC value 1.1×105 cfu/g during 14 days of storage and concluded that it could extend the shelf life of meatball until 14 days, pH value was 7.03 and inhibition zone against P. aeruginosa was 7.01 mm. The addition of garlic extract on tilapia skin gelatin-based edible coating could extend the shelf life of fish meatballs until 14 days on cold storage.
Źródło:
World Scientific News; 2019, 134, 2; 74-85
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Extension of mushroom shelf-life by ultrasound treatment combined with high pressure argon
Autorzy:
Lagnika, C.
Zhang, M.
Nsor-Atindana, J.
Tounkara, F.
Powiązania:
https://bibliotekanauki.pl/articles/25801.pdf
Data publikacji:
2014
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
mushroom zob.tez cultivated mushroom
ultrasound
high pressure argon
edible mushroom
mushroom
white mushroom zob.mushroom
shelf life
storage
Opis:
Effects of ultrasound, high pressure argon, and treatments comprising their combinations on physicochemical and microbiological characteristics of white mushrooms were studied during 9 days of storage at 4°C. High pressure argon treatments were relatively effective in retaining firmness and were found to maintain the cell integrity. White mushrooms firmness after 9 days of storage was increased from 2.79 N for untreated mushrooms up to 3.01, 3.24, 3.58 N for ultrasound, treatments comprising ultrasound and high pressure argon, high pressure argon, respectively. Similarly, the loss of water, ascorbic acid and total soluble solid in fresh mushroom was also greatly reduced by the high pressure argon treatment. The ultrasound treatment followed by treatments comprising ultrasound and high pressure argon and high pressure argon, respectively exhibited a pronounced effect on retarding browning and in delaying mesophilic and psychrotrophic bacteria, yeasts and moulds growth in white mushroom, compared to the control during 9 days of cold storage. Treatments comprising ultrasound and high pressure argon treatment delayed pseudomonas growth, implying that it could extend shelf life of white mushrooms to 9 days at 4°C.
Źródło:
International Agrophysics; 2014, 28, 1
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Mechanical properties of texture of mixed flour bread with an admixture of rye grain
Mechaniczne wlasciwosci tekstury chleba mieszanego z dodatkiem ziarna zyta
Autorzy:
Kusinska, E.
Starek, A.
Powiązania:
https://bibliotekanauki.pl/articles/793186.pdf
Data publikacji:
2011
Wydawca:
Komisja Motoryzacji i Energetyki Rolnictwa
Tematy:
mixed flour bread
textural property
shelf life
rye grain
mechanical property
baking
bread
sensory evaluation
dietary value
chemical property
moisture
acidity
Opis:
The paper presents a comparison of the mechanical textural properties of mixed flour bread with an admixture of rye grain and without such an admixture (hardness, springiness, cohesiveness and chewiness) and its chemical properties (moisture and acidity). A discussion is given concerning the dough preparation and the baking of the bread. Additionally, based on sensory evaluation, the shelf live of the bread was determined, during which the bread is acceptable to the consumers.
W pracy porównano mechaniczne właściwości teksturalne pieczywa mieszanego z dodatkiem ziarna żyta i bez jego dodatku (twardość, sprężystość, kohezyjność i żujność) oraz właściwości chemiczne (wilgotność i kwasowość). Omówiono przygotowanie ciasta i wypiek chleba oraz określono na podstawie oceny sensorycznej czas przechowywania, w którym pieczywo jest akceptowane przez konsumenta.
Źródło:
Teka Komisji Motoryzacji i Energetyki Rolnictwa; 2011, 11C
1641-7739
Pojawia się w:
Teka Komisji Motoryzacji i Energetyki Rolnictwa
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The system of date labelling in the food supply chain - the weak links from the perspective of final consumers
Autorzy:
Samotyja, Urszula
Powiązania:
https://bibliotekanauki.pl/articles/1835492.pdf
Data publikacji:
2021
Wydawca:
Wyższa Szkoła Logistyki
Tematy:
date labelling
use by date
minimum durability date
shelf life
food packaging
food waste
oznaczenie daty
okres trwałości
pakowanie żywności
marnowanie żywności
Opis:
Background: Open date labelling influences the role that final consumers play as actors in the food supply chain in waste prevention and reduction. The aim of this study was to examine the date labelling system from the perspectives of consumers’ experience taking into consideration both technical aspects of date labels readability as well as their understanding of the concept of the shelf-life dates. Methods: The face to face interview method (n=1145) was applied with the use of the interview questionnaire. Research was conducted in Poland. Results: Despite declared interest in date labelling, consumers of food products experience difficulties with the system in force. Identified problems cover the physical layer of food packaging such as the font size, the presence of information, its readability and accessibility, and the occurrence of two date types on the basis of food quality and safety concept. Problems with correct interpretation of ‘use by’ and ‘best before’ dates were more often observed in the group of youths and with vocational education. The difficulties with too small font of the date information were more often claimed by the elderly food buyers. Conclusions: Actions for improvement should be undertaken by FBO’s, legislators and educators in order to achieve economic, environmental and social benefits from clear and consumer-friendly date labelling system. The actions should be matched to a given population group because different sub-groups face separate problems with the dates on food packaging.
Źródło:
LogForum; 2021, 17, 3; 331--339
1734-459X
Pojawia się w:
LogForum
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Genetic analysis of selected tomato [Lycopersicon esculentum Mill.] traits in crosses between cultivated lines and the nor mutant
Autorzy:
Seroczynska, A
Niemirowicz-Szczytt, K.
Powiązania:
https://bibliotekanauki.pl/articles/2044241.pdf
Data publikacji:
1998
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
inheritance
shelf life
polygalacturonase gene
Lycopersicon esculentum
nor gene
mutant
heterozygote
tomato breeding
yield
hybrid
ripening
cross
earliness
genetic analysis
fruit weight
Opis:
The aim of the study was to investigate the delayed ripening caused by the nor gene and its possible interaction with selected traits observed in two combinations, namely, Dw₄ x nor and C36 x nor. The lines Dw₄ and C36 differed from each other in the majority of examined characters. There was no significant effect of reciprocal crosses on these characters (total yield, number of fruits, fruit weight, locule number, earliness and fruit shelf life). In Dw₄ x nor fruit weight was inherited with incomplete dominance of small fruit, while in C36 x nor the inheritance proved to be intermediate. This important statement made it possible to distinguish the hybrids characterised by fruit weight intermediate in relation to the parental forms. The experiments attested to the high significance of additive effects for fruit weight, periods from sowing to ripening and from flowering to ripening in both combinations and for locule number in Dw₄ x nor. It was also found that the nor gene slightly delayed the onset of fruit ripening but did not affect such traits as total yield, number and weight of fruits, locule number and period from sowing to flowering. In its homozygous state the nor gene totally inhibited fruit ripening. However, as a heterozygote it revealed an intermediate action, slowing down fruit ripening and prolonging shelf life 2-3 times as compared with standard tomato. The expression of the nor gene was also found to be dependent on the genetic background. Line C36 positively influenced the flavour and firmness of hybrid fruits, while Dw₄ had a negative effect on fruit quality.
Źródło:
Journal of Applied Genetics; 1998, 39, 3; 259-273
1234-1983
Pojawia się w:
Journal of Applied Genetics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Design, construction, and performance evaluation of an evaporative cooling system for tomatoes storage
Ocena projektu, budowy i działania systemu chłodzenia ewaporacyjnego w przechowywaniu pomidorów
Autorzy:
Awafo, Edward A.
Nketsiah, Samuel
Alhassan, Mumin
Appiah-Kubi, Ebenezer
Powiązania:
https://bibliotekanauki.pl/articles/1427071.pdf
Data publikacji:
2020
Wydawca:
Polskie Towarzystwo Inżynierii Rolniczej
Tematy:
evaporative cooling system
shelf life
performance evaluation
design
construction
tomato storage
system chłodzenia ewaporacyjnego
termin przydatności do spożycia
ocena wydajności
projekt
budowa
przechowywanie pomidorów
Opis:
An evaporative cooling system was designed and constructed to increase the shelf life of stored vegetables. The evaporative cooler was tested and evaluated using freshly harvested roma tomatoes. The equipment operates on the principle of evaporative cooling which increased the relative humidity and decreased temperature in the preservation chamber. The storage system was made up of wood of 25.4 mm thickness. A side of the system is made of jute sack, which was moistened with water flowing through a series of perforated pipes from a reservoir located at the top of the storage system. The water flowed under gravity. The relative humidity and temperature of the tomatoes were analyzed using tinytag humidity, temperature data logger. The weight loss of the tomatoes was also analyzed using a dial gauge scale. The results revealed that there was significant difference in using the evaporative cooling system for storing tomatoes as compared to ambient conditions. The average cooling efficiency was found to be 81%. The average temperature achieved in the cooling system dropped to an average of 23°C when compared to the average ambient temperature of 33°C, and the relative humidity also increased up to 99% when compared to the average ambient of 59%. The analysis of the evaporative cooling system showed that tomatoes can be stored for more than 6 days with negligible changes in weight, colour and firmness as compared to those under ambient condition, which deteriorated after day 3. The evaporative cooling system was found to be effective and hence can be used by farmers, households, and tomato processing factories for short term storage of fresh tomatoes.
System chłodzenia ewaporacyjnego został zaprojektowany i skonstruowany w celu przedłużenia terminu przydatności do spożycia warzyw. Chłodziarka ewaporacyjna została zbadana i oceniona przy zastosowaniu świeżo zebranych pomidorów odmiany Roma. Sprzęt działa na zasadzie chłodzenia ewaporacyjnego, które zwiększa wilgotność względną i zmniejsza temperaturę w komorze przechowalniczej. System przechowywania został zbudowany z drewna o grubości 25,4 mm. Bok systemu składa się z worka jutowego zwilżonego wodą płynącą przez perforowane rurki ze zbiornika umieszczonego na szczycie systemu przechowywania. Woda płynęła pod wpływem siły ciężkości. Wilgotność względna i temperatura pomidorów mierzone były za pomocą rejestratora danych. Utrata wagi pomidorów analizowana była za pomocą czujnika zegarowego. Wyniki pokazały istotne różnice w przechowywaniu pomidorów w systemie chłodzenia ewaporacyjnego w porównaniu do warunków otoczenia. Średnia wydajność chłodzenia wynosiła 81%. Średnia temperatura osiągnięta w systemie chłodzenia spadła średnio do 23°C w porównaniu do średniej temperatury otoczenia wynoszącej 33°C, a wilgotność względna również zwiększyła się do 99% w porównaniu do średniej z otoczenia wynoszącej 59%. Analiza systemu chłodzenia ewaporacyjnego wykazała, że pomidory mogą być przechowywane przez więcej niż 6 dni z nieistotnymi zmianami w wadze, kolorze i jędrności w porównaniu do pomidorów przechowywanych w warunkach otoczenia, które uległy pogorszeniu się po 3 dniach. Stwierdzono skuteczność system chłodzenia i możliwość zastosowania go przez rolników, gospodarstwa domowe i przedsiębiorstwa przetwarzające pomidory w krótkoterminowym przechowywaniu świeżych pomidorów.
Źródło:
Agricultural Engineering; 2020, 24, 4; 1-12
2083-1587
Pojawia się w:
Agricultural Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 20

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