Background: Drying is the one of the oldest methods for increasing the shelf life of food products. The objective of the present study was evaluation of effect of different drying temperatures on drying time and storage quality parameters of in-shell hazelnut. Methods: Hazelnuts were dried as a thin layer at three temperatures (40, 50, and 60 °C). The time required for drying and quality param...

The heat extraction from the lower convective zone or storage zone of salinity gradient solar pond with corrugated bottom is investigated with the aim of increasing the overall efficiency of collecting solar radiation, storing heat and delivering this heat to different applications. The energy balance equations for each zone have been used to develop the expression of temperature distribution i...

Wheat germ represents approximately 3% of the grain and it contains 8-14% oil, which is a rich source of tocopherols (vitamin E) and polyunsaturated fatty acids, mainly linoleic acid. The present work shows the influence of temperature (27oC and 45oC) and storage time (maximum 35 days) of the wheat germ on the concentration of tocopherol in the oil. Their effect on other quality parameters was ...

the extracts of piper sarmentosum, a medicinal plant, are being used to prepare phytopharmaceuticals while the information about chemical kinetics of constituents of the extract is unavailable to assign precise shelf life (t90) and find optimum storage conditions of the product for patient safety, and to avoid economic repercussions of launching an unstable product. the extract was exposed to t...

The purpose of this study was to evaluate the chill chain in school catering by monitoring time-temperature profiles. Chilled ready-to-eat foods have been chosen as subject of this study because of their high risk due to their production, storage and distribution steps, separated in time, followed by consumption without any further thermal treatment. In order to integrate the effects of storage...

In the present paper, an attempt has been made to develop a computer model based on transient analysis of the greenhouse. The model predicts room air temperature, storage water temperature and the thermal energy storage effect of a water mass in a low cost, passive greenhouse. Analytical expressions, based on an energy balance for each component, have been derived in terms of climatic as well a...

Directions for pre-analytical handling of ampules of two commercially available aqueous quality-control products (contrlL and G.A.S.) contain vague instructions such as "store at room temperature" and "shake vigorously" before analysis. We examined the effect of different storage temperatures (25, 31, and 38 degrees C) and shaking rate (one, two, and four shakes per second) on pH and blood-gas ...

Todays, parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. The coenzyme Q10 is an essential component for energy conversion and production of adenosine triphosphate (ATP) in the membranes of all body cells and organelles, especially the inner mitochondrial membrane is found. Coenzyme Q10 plays a vital ...

INTRODUCTION For a high quality level diagnosis, mycobacterium culture must comply with the pre-analytical and analytical conditions recommended by the WHO and the country National Tuberculosis Program (NTP). In this study, we determined whether temperature and duration of sputum storage were associated with culture contamination in Burkina Faso. METHODS Sputa were collected in 5 districts la...

The rheological behavior of litchi juice concentrate prepared from two cultivars viz. cv. Dehradun and cv. Seedless late was studied as a function of storage temperature, storage period and preservative used during storage for six months. The rheological behavior of prepared juice concentrate was studied at temperature range of 20-50°C over the shear rate of 0.6-145.80 s-1 and the data was fitt...