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Short-term Storage (short-term + storage)
Selected AbstractsFlavor Fade in Peanuts During Short-term StorageJOURNAL OF FOOD SCIENCE, Issue 3 2006Jodi E Williams ABSTRACT: Flavor characteristics of roasted peanuts over short-term storage were explored through sensory and chemical analyses. The volatiles from freshly roasted peanuts were evaluated over short-time (21 d) storage using gas chromatography, chemosensory techniques, and a sensory panel to quantify and identify pyrazines and hexanal over a 21-d storage period. A significant decrease (P < 0.05) was noted in 2,3-diethylpyrazine, 2-methoxypyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, and 2,3,5-trimethylpyrazine concentrations over a 21-d period. No significant difference (P > 0.05) was noted in the 2-methylpyrazine and 2-ethylpyrazine concentrations. The hexanal concentration significantly increased (P < 0.05) over the 21-d period. The peroxide values and sensory analysis agreed with these results. A significant increase (P < 0.05) in peroxide value was seen at days 14 and 21, and a significant decrease (P < 0.05) in fresh roasted peanuty flavor from day 0 to 21 and significant increases (P < 0.05) in painty, cardboardy, and bitter flavors from day 7 to 21 with the sensory analysis. The electronic nose successfully separated day 0 and 21 samples from day 7 and 14 samples, which were also separated but with some overlap. [source] Short-term storage of ova of common carp and tench in extendersJOURNAL OF FISH BIOLOGY, Issue 3 2001O. Linhart In a study of the effect of short-term storage on the hatching rate of common carp Cyprinus carpio and tench Tinca tinca ova in vitro in various extenders at 21° C under aerobic conditions, the best extender for 30 min storage for common carp appeared to be Dettlaff 1. This gave the same hatching rate as controls without extender (55%v. 56%). For 60 min storage of ova, the best extenders were Dettlaff 2 (24% hatching rate) and Dettlaff 3 (30%), but hatching was significantly lower than in the control (58%). In carp ovarian artificial fluid (CAF) extender, the hatching rate of common carp ova was also high after 10 min, but decreased to 12% after 30 min. In tench, the hatching rate of ova increased after 10 min storage in Dettlaff 5 extender (44%) compared to the control (41%) without extender. However, it was significantly lower after storage in Dettlaff 1, 2, 3, 4, 5 and CAF extenders for 20, 30 and 60 min, compared to controls. Malformations (10,50%) were observed in the tench second control groups without extender after 10, 20 and 30 min storage of ova. [source] Short-term spatial and temporal patterns of suspended sediment transfer in proglacial channels, small River Glacier, CanadaHYDROLOGICAL PROCESSES, Issue 9 2004John F. Orwin Abstract Alpine glacial basins are a significant source and storage area for sediment exposed by glacial retreat. Recent research has indicated that short-term storage and release of sediment in proglacial channels may control the pattern of suspended sediment transfer from these basins. Custom-built continuously recording turbidimeters installed on a network of nine gauging sites were used to characterize spatial and temporal variability in suspended sediment transfer patterns for the entire proglacial area at Small River Glacier, British Columbia, Canada. Discharge and suspended sediment concentration were measured at 5 min intervals over the ablation season of 2000. Differences in suspended sediment transfer patterns were then extracted using multivariate statistics (principal component and cluster analysis). Results showed that each gauging station was dominated c. 80% of days by diurnal sediment transfer patterns and ,low' suspended sediment concentrations. ,Irregular' transfer patterns were generally associated with ,high' sediment concentrations during snowmelt and rainfall events, resulting in the transfer of up to 70% of the total seasonal suspended sediment load at some gauging stations. Suspended sediment enrichment of up to 600% from channel storage release and extrachannel inputs occurred between the glacial front and distal proglacial boundary. However, these patterns differed significantly between gauging stations as determined by the location of the gauging station within the catchment and meteorological conditions. Overall, the proglacial area was the source for up to 80% of the total suspended sediment yield transferred from the Small River Glacier basin. These results confirmed that sediment stored and released in the proglacial area, in particular from proglacial channels, was controlling suspended sediment transfer patterns. To characterize this control accurately requires multiple gauging stations with high frequency monitoring of suspended sediment concentration. Accurate characterization of this proglacial control on suspended sediment transfer may therefore aid interpretation of suspended sediment yield patterns from glacierized basins. Copyright © 2004 John Wiley & Sons, Ltd. [source] Electron spin resonance studies on ,-irradiated coffee bean partsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2003Brij Bhushan Summary Using electron spin resonance (ESR) free radicals, present naturally or formed after ,-irradiation of parts of coffee bean, were examined by entrapping the sample in potassium chloride powder in ESR quartz tubes. The ESR signal at g=2.002 was more prominent in the spermoderm than in the whole seed portion of the coffee beans. The ,-irradiation of coffee beans with doses of 5 or 10 kGy, normally used for decontamination, resulted in a dose-dependent increase of a signal at g=2.002 which was accompanied by a weak triplet (aH c. 3.0 mT), and which was also more prominent in the spermoderm. While short-term storage (24 h at 25 ± 0.5 °C) of irradiated beans resulted in a substantial loss of signal at g=2.002, annealing at 50 ± 0.5 °C for 16 h increased this signal intensity in greater proportion than caused by irradiation alone, suggesting that generation of free radicals in the two varieties of coffee beans is not unique to the irradiation processing alone. [source] Low cost autologous peripheral blood stem cell transplantation performed in a municipal hospital for a patient with plasma cell leukaemiaINTERNATIONAL JOURNAL OF LABORATORY HEMATOLOGY, Issue 3 2002K. Ghosh Autologous peripheral blood stem cell transplantation (PBSCT) is a costly procedure. In India, the cost varies from US$20 000 to 25 000 and most patients cannot afford it. Using several cost-cutting measures, we were able to treat a patient with plasma cell leukaemia by autologous PBSCT. A 42-year-old-male presented with plasma cell leukaemia. He was treated with VAD therapy, followed by high-dose cyclophosphamide and granulocyte colony-stimulating factor (G-CSF) for mobilization of peripheral blood stem cells. The patient was conditioned with high dose melphalan, followed by autologous PBSCT. The procedure was performed in a municipal hospital in which there was no prior experience with stem cell transplantation. Costs were reduced by: (i) using oral medication whenever possible; (ii) having a relative of the patient prepare his food under medical guidance; (iii) starting G,CSF on day 7 rather than on day 1; (iv) short-term storage of the PBSC in an ordinary refrigerator at 4 °C without cryopreservation; (v) infusing a large number of CD34+ cells, which shortened the time to engraftment; (vi) delegating many of the functions of a marrow transplant nurse to a resident physician. The cost of transplantation was thereby reduced to about US$ 6000, with successful engraftment by day +13. The patient remained in remission for 7 months, after which he relapsed and was treated with chemotherapy and electron beam radiation to the skin. [source] Short-term storage of ova of common carp and tench in extendersJOURNAL OF FISH BIOLOGY, Issue 3 2001O. Linhart In a study of the effect of short-term storage on the hatching rate of common carp Cyprinus carpio and tench Tinca tinca ova in vitro in various extenders at 21° C under aerobic conditions, the best extender for 30 min storage for common carp appeared to be Dettlaff 1. This gave the same hatching rate as controls without extender (55%v. 56%). For 60 min storage of ova, the best extenders were Dettlaff 2 (24% hatching rate) and Dettlaff 3 (30%), but hatching was significantly lower than in the control (58%). In carp ovarian artificial fluid (CAF) extender, the hatching rate of common carp ova was also high after 10 min, but decreased to 12% after 30 min. In tench, the hatching rate of ova increased after 10 min storage in Dettlaff 5 extender (44%) compared to the control (41%) without extender. However, it was significantly lower after storage in Dettlaff 1, 2, 3, 4, 5 and CAF extenders for 20, 30 and 60 min, compared to controls. Malformations (10,50%) were observed in the tench second control groups without extender after 10, 20 and 30 min storage of ova. [source] Flavor Fade in Peanuts During Short-term StorageJOURNAL OF FOOD SCIENCE, Issue 3 2006Jodi E Williams ABSTRACT: Flavor characteristics of roasted peanuts over short-term storage were explored through sensory and chemical analyses. The volatiles from freshly roasted peanuts were evaluated over short-time (21 d) storage using gas chromatography, chemosensory techniques, and a sensory panel to quantify and identify pyrazines and hexanal over a 21-d storage period. A significant decrease (P < 0.05) was noted in 2,3-diethylpyrazine, 2-methoxypyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, and 2,3,5-trimethylpyrazine concentrations over a 21-d period. No significant difference (P > 0.05) was noted in the 2-methylpyrazine and 2-ethylpyrazine concentrations. The hexanal concentration significantly increased (P < 0.05) over the 21-d period. The peroxide values and sensory analysis agreed with these results. A significant increase (P < 0.05) in peroxide value was seen at days 14 and 21, and a significant decrease (P < 0.05) in fresh roasted peanuty flavor from day 0 to 21 and significant increases (P < 0.05) in painty, cardboardy, and bitter flavors from day 7 to 21 with the sensory analysis. The electronic nose successfully separated day 0 and 21 samples from day 7 and 14 samples, which were also separated but with some overlap. [source] MEASUREMENT OF FIRMNESS OF FRESH-CUT SLICED TOMATO USING PUNCTURE TESTS , STUDIES ON SAMPLE SIZE, PROBE SIZE AND DIRECTION OF PUNCTUREJOURNAL OF TEXTURE STUDIES, Issue 5 2007MILZA M. LANA ABSTRACT In order to investigate the firmness of tomato slices, two experiments were performed. In the first one, Monte Carlo simulation was used to study the variation in firmness within and between slices. Adding more slices and more measurements per slice reduced the SD, but in general, the efficiency of adding more slices was higher. In the second experiment, the firmness of tomato slices was measured by puncture test during storage, using one of three flat-tipped cylindrical probes (3.5-, 2.5- and 1.5-mm diameter) in two directions, along or perpendicular to the main axis of the fruit. Changes in firmness were studied by nonlinear regression analysis. The same model could be applied to all combinations of probe size and direction with the same correction for shear and compression. It suggests that shear and compression forces decay with storage time according to the same mechanism, irrespective of the measurement direction. PRACTICAL APPLICATIONS Methodologies for both firmness evaluation and data analysis were presented. Monte Carlo simulation was used to optimize the number of samples for firmness assays. After calculating the experimental SD from preliminary experimental results, simulations were performed with different numbers of replicates and measurements per replicate, to find an optimal experimental design where the SD is minimized. Using nonlinear regression, the effects on firmness of probe size, puncture direction in relation to the plant tissue and storage time can be analyzed simultaneously. The incorporation of a correction factor to account for differences in firmness due to probe size was proposed. The relative influence of shear (s) and compression force (c) on the observed force is estimated. Results of interest for the industry were presented, confirming previous findings that the firmness of ripened tomato slices measured by puncture analysis does not change significantly during short-term storage at low temperature. [source] Sperm quality of Brazilian flounder Paralichthys orbignyanus throughout the reproductive seasonAQUACULTURE RESEARCH, Issue 9 2010Carlos Frederico Ceccon Lanes Abstract The aim of this study was to evaluate the sperm quality of Brazilian flounder Paralichthys orbignyanus throughout its reproductive season. Sperm was collected at the beginning, middle and end of the breeding period. Spermatozoa density was maximum at the beginning (12.7 ± 0.92 × 109 cells mL,1) and at the end (11.8 ± 0.39 × 109 cells mL,1) of the breeding season (P<0.05). Sperm production and the percentage of spermatozoa moving fast forward increased significantly towards the end of the breeding season (P<0.05). The mean duration of progressive motility of spermatozoa was around 10 min. No difference was observed during the reproductive season in the percentage of motile cells, pH, osmolality and K+, Cl, and Mg2+ concentrations in seminal plasma. The concentration of Na+ increased throughout the breeding season, reaching 174.62 ± 12.68 mmol L,1 at the end (P<0.05). There was a decline in the concentration of Ca2+ (12.31 ± 3.08 mmol L,1) in the middle of the breeding season, which coincided with the shortest motility duration of spermatozoa. The information reported in this study should help to improve management and optimize the development of protocols for short-term storage and cryopreservation of Brazilian flounder semen. [source] | |||||||||||||