studying shelf life of liquid margarine in room and refrigerator temperature

studying room temperature curing of phenolic resin and their composites

phenolic resins are synthetic low molecular weight thermoset resins which are polymerized and cured to higher molecular weights by condensation method. these resins have high weathering resistance, high oxidative thermal properties and good chemical resistance. phenolic resins can be cured thermally or by acid curing. the most common method of curing phenolic resin is by thermal curing that tak...

Efffect of storage temperature and container type on storage and shelf life of persimmon fruits

Effects of Packaging and Low Temperature on Shelf Life and Quality of Litchi

Litchi is a non-climacteric fruit (Wills et al. 2004) and it deteriorates very fast after harvest. Various technologies have been devised to minimize the post-harvest losses of litchi, one of such technologies is the use of PP bag & low temperature. The objectives of the study were to evaluate the effects of thiLitchi is a non-climacteric fruit and it deteriorates very fast after harvest. Vario...

studying physical and chemical changes after consecutive times heating in liquid frying margarine

in this research, tested factors were margarine types (contractive effects between types of oils in base of margarine such as palm super olein – partially hydrogenated canola oil – 50:50 mixture of palm super olein and partially hydrogenated canola oil and liquid canola) and different moisture (16-8-4%) as the first factor and heating time is the second factor. every margarines spend 3 times he...

securitization of mortality risks in life annuities

insurers have in the past few decades faced longevity risks - the risk that annuitants survive more than expected - and therefore need a new approach to manage this new risk. in this dissertation we survey methods that hedge longevity risks. these methods use securitization to manage risk, so using modern financial and insurance pricing models, especially wang transform and actuarial concepts, ...

Effect of Storage Temperature and Packaging Material on Shelf Life of Thornless Blackberry

Blackberry is a highly perishable fruit and its quality decreases very quickly during postharvest period. In this research, two types of container including: oriented poly styrene (OPS), a petroleum-based material, and oriented poly corn starch (OPCS), a bio-based material, was analyzed over 14 days to determine their effects on shelf life of thornless blackberry. Packages were placed in freeze...