Relevant bibliographies by topics / Packaging and refrigerated storage

Academic literature on the topic 'Packaging and refrigerated storage'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Packaging and refrigerated storage"

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Coradi, Paulo Carteri, Claudir Lari Padia, Lanes Beatriz Acosta Jaques, Guilherme Abreu Coelho de Souza, Roney Eloy Lima, Amanda Müller, Paulo Eduardo Teodoro, Jonatas Ibagé Steinhaus, and Letícia de Oliveira Carneiro. "Adaptation of technological packaging for conservation of soybean seeds in storage units as an alternative to modified atmospheres." PLOS ONE 15, no. 11 (November 12, 2020): e0241787. http://dx.doi.org/10.1371/journal.pone.0241787.

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This study aimed to evaluate the quality of seeds of RR and RR2 PRO soybean cultivars stored in ambient air with raffia packaging (ANER), ambient air with laminated packaging (ANEL), modified atmosphere with polyethylene packaging (AMEP), refrigerated atmosphere (1 to 3°C) with raffia packaging (ARER), refrigerated atmosphere (1 to 3°C) with laminated packaging (AREL), and modified (-14 PSI) and refrigerated (1 to 3°C) atmosphere with polyethylene packaging (AMREP), over 6 months of storage. Results showed that the seeds of cultivar RR2 were preserved with better physiological quality. Raffia and polyethylene packaging under natural storage conditions, in a refrigerated and modified atmosphere, did not preserve the seed quality over the storage period. The conditions of storage in ambient air with laminated packaging (ANEL) and in a refrigerated atmosphere with laminated packaging (AREL) reduced the environmental effects of temperature and relative humidity, leading to better results of physiological quality of the seeds. Storage time negatively influenced the physiological quality of seeds, except for AREL and ANEL, which maintained the quality close to that of the initial conditions, over the 6 months of storage. The best alternatives for soybean seeds storage over 6 months are the laminated packaging in a natural environment, matching the refrigerated conditions. The technological laminated packaging can be used as a new alternative for conserving soybean seeds in processing and storage units.
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Zhang, Huang, and Xie. "Effect of Different Packaging Methods on Protein Oxidation and Degradation of Grouper (Epinephelus coioides) During Refrigerated Storage." Foods 8, no. 8 (August 7, 2019): 325. http://dx.doi.org/10.3390/foods8080325.

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This study investigates the effect of different packaging methods—namely, air packaging (AP), vacuum packaging (VP), and modified atmosphere packaging (MAP)—on the protein oxidation and degradation of grouper (Epinephelus coioides) fillets during refrigerated storage. The carbonyl group, myofibril fragmentation index, free amino acids, FTIR of myofibrillar proteins, and total protein SDS-PAGE were determined. The results showed that the protein oxidation degree of the fillets gradually increased as the storage time increased. The FTIR results indicated that the secondary structure transformed from an α-helix to an irregular curl. SDS-PAGE confirmed the degradation of the myosin heavy chain, and that myosin gradually occurred during refrigerated storage. Meanwhile, protein oxidation and degradation were highly correlated. Protein degradation was accelerated by protein oxidation in myofibrils, which included the increase of protein surface hydrophobicity and changes of the secondary structure. In fact, the protein oxidation and degradation of the grouper fillets were effectively inhibited by MAP and VP during refrigerated storage, and MAP (30% N2 and 70% CO2) had the best results.
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Sandri, Delvio, Maria M. Rinaldi, Taís A. Ishizawa, Ananda H. N. Cunha, Honorato C. Pacco, and Rafael B. Ferreira. "‘Sweet grape’ tomato post harvest packaging." Engenharia Agrícola 35, no. 6 (December 2015): 1093–104. http://dx.doi.org/10.1590/1809-4430-eng.agric.v35n6p1093-1104/2015.

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ABSTRACT This paper aims at evaluating the shelf life of mini tomatoes (Lycopersicum esculentum Mill.) cultivar ‘Sweet Grape’, grown in hydroponics, and stored under environmental and refrigerated conditions inside different packages. We adopted a completely randomized design, in which treatments were combinations of storage conditions: environment (e) and refrigerated (r) with packaging: polyvinyl chloride film (PVC); low-density polyethylene (LDPE); biofilm of tomato fruit of Solanum lycocarpum A.St.-Hil (lobeira) (TFB); cassava starch biofilm (CSB); carnauba wax (Copernicia prunifera) (CW), and without packaging - control (C). Physicochemical and sensory tests were carried out at the beginning (day zero), and at 8, 19, and 33 days of storage (DS). Fruit stored inside PVCr, LDPEe, LDPEr, and CWr had an acceptable shelf life of 33 days. The use of cassava and tomato starches were not effective in controlling fruit fresh weight loss. ‘Sweet Grape’ tomato postharvest conservation was enhanced under refrigerated conditions. The sensory evaluation results revealed that CWr treatment most pleased appraisers, while PCV had the highest rejection rate.
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De Almeida, Renato Rosa, Cristiane Maria Ascari Morgado, Verediana Fiorentin Rosa de Almeida, Lucas Marquezan Nascimento, Nayane Rosa Gomes, and André José de Campos. "Refrigerated storage of pitombas subjected to different packaging." Comunicata Scientiae 11 (August 24, 2020): e3256. http://dx.doi.org/10.14295/cs.v11i.3256.

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This study aimed to verify the effect of the association between refrigeration and packaging on the preservation of postharvest quality of pitombas during storage. The fruits were harvested, transported to the laboratory, where they were selected, washed with neutral detergent and drinking water, and left to dry. Subsequently, the fruits packed in polypropylene (PP), low-density polyethylene (LDPE), polyethylene terephthalate (PET), polyvinyl chloride (PVC) + expanded polystyrene (EPS), and no packaging (Control). After this process, they were stored at temperatures of 6, 8, 10, 12, and 14±1 °C at 75±5% relative humidity (RH). The fruits were evaluated during 12 days for postharvest preservation, firmness, soluble solids content, pH, hue angle and chroma of the peel, with three replications of 10 fruits each, using a completely randomized design in a 5 × 5 × 7 factorial scheme (5 temperatures × 5 packages × 7 days of analysis). The results were subjected to analysis of variance (P≤0.05) and, when significant, the means were compared using the Scott-Knott test and regression at a 5% significance level. The use of LDPE packaging associated with refrigeration at 6 °C can be used to store pitombas for 12 days, as these conditions preserved the evaluated parameters, guaranteeing fruit quality.
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MEGHWAL, P. R., DALPAT SINGH, and AKATH SINGH. "Effect of pre-harvest treatment, packaging and storage conditions on shelf life and quality of lasora (Cordia myxa) fruits." Indian Journal of Agricultural Sciences 92, no. 8 (April 1, 2022): 1018–21. http://dx.doi.org/10.56093/ijas.v92i8.103293.

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An experiment was conducted on the effect of pre-harvest spray of calcium chloride (1–2%), pre-cooling, packaging materials and storage conditions on shelf life and quality of lasora fruits. The LDPE bags were found most efficient in reducing the PLW followed by cling film and brown paper bags both under ambient and refrigerated conditions. The pre-cooled fruits revealed significantly lower PLW compared to non pre-cooled fruits up to 4th day in ambient condition and till 14th day in refrigerated conditions. Under ambient conditions, the maximum shelf life of 7 days was recorded in LDPE followed by cling film wrap and brown paper bags while under refrigerated conditions it could be extended up to 14 days in LDPE and cling film packed fruits and 7 days in brown paper. The spoilage was significantly higher at ambient condition within 7 days in LDPE packed fruits (3.54%) and least in cling film. The spoilage increased to 10–12% in refrigerator when the fruits were stored for longer duration and it was not affected significantly by different treatments. The antioxidant activity was absent in the fruits stored in ambient condition while it was recorded in refrigerated fruits even after 14 days of storage.
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Fernandes, Luana, José A. Pereira, Paula Baptista, Jorge A. Saraiva, Elsa Ramalhosa, and Susana Casal. "Effect of application of edible coating and packaging on the quality of pansies (Viola × wittrockiana) of different colors and sizes." Food Science and Technology International 24, no. 4 (January 22, 2018): 321–29. http://dx.doi.org/10.1177/1082013217753229.

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The effects of alginate edible coating on the quality of pansies (visual appearance, weight loss, water activity, color, and dimensions change) were studied during refrigerated storage (4 ℃). The role of pansies’ color and size, as well as packaging, was also studied. Alginate treatments resulted in a beneficial effect on the visual appearance of pansies under refrigerated storage when compared to the uncoated, delaying their degradation from 3–4 days up to 14 days, depending on the pansies’ color, probably derived from their different petal thicknesses (83 to 183 µm for yellow and red pansies). The unpackaged coated pansies had different behaviors during storage, associated with their dimensions (the larger coated pansies maintained good visual appearance during longer storage times than the smaller ones). However, the packaged pansies treated with edible coating showed to have lower weight loss and shrinkage than the unpackaged, irrespective of the color and size, with physical stability up to 14 days. In summary, the cumulative use of alginate coating with packaging under refrigerated storage may contribute to extend pansies’ shelf life.
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Horbańczuk, Olaf K., Małgorzata Moczkowska, Joanna Marchewka, Atanas G. Atanasov, and Marcin A. Kurek. "The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage." Molecules 24, no. 22 (November 15, 2019): 4128. http://dx.doi.org/10.3390/molecules24224128.

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Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated storage. The systems were: Vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The packs were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days. The packaging conditions and storage time had an impact on the concentration of bioactive compounds such as polyunsaturated fatty acids (PUFA), including n-3 such as C18:3, C20:5 (EPA) and C22:6 (DHA). The least changes in composition of n-3 and the sum of PUFA were recorded in ostrich meat packaged in vacuum, followed by that packaged using MAP1 and MAP2. The sum of n-6 PUFAs decreased significantly by 2.1% for MAP2, and only by 0.7% for vacuum packaging as the experiment progressed. A significant deterioration of these compounds was observed in all package systems, especially from day 12 until day 16 of storage.
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Valšíková, Magdaléna, Miroslav Šlosár, Rudolf Ryban, Sami Shehata, and Alžbeta Hegedűsová. "Changes in Vitamin C Content and Soluble Solids of Carrot Content (Daucus Carota L.) During Storage / Zmeny v Obsahu Vitamínu C a Rozpustnej Sušiny Mrkvy (Daucus Carota L.) Počas Skladovania." Acta Horticulturae et Regiotectuare 16, no. 1 (September 1, 2013): 1–3. http://dx.doi.org/10.2478/ahr-2013-0001.

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Abstract The average vitamin C content of fresh carrots was 56 mg.kg-1. Amount of vitamin C was reduced by the length of storage and storage environment. On average, the most significant decrease in vitamin C to 24.4 mg.kg-1 under laboratory conditions was reported after 56 days when stored carrots were packed in plastic box. When stored in a refrigerator, the vitamin C content decreased to 24.7 mg.kg-1 after 126 days of storage in a plastic box. During both experimental periods in laboratory conditions, the most vitamin C was preserved while being wrapped plastic wrap. This way of packaging also enabled relatively long-term preservation of freshness in variety called “Komarno”, which was up to 60 days. The second best option in this respect is the packed carrot in microtene bags. The least convenient was to store the carrots open without packaging. In the case of refrigerated storage, the options of packaging in plastic wrap and microtene bags were also the best. The most significant decline in vitamin C was found in the variant without packaging and in the food box. Average soluble solids (refractometry dry matter) content in fresh roots reached 7.6%. During storage under laboratory conditions, the SS values increased to 14.8% after 14 days when the carrot was stored open without packaging. In the refrigerator, the soluble solids content in carrots increased to 12.7% after 28 days of storage without packaging. Increase in soluble solids content was mainly caused by transpiration process. Under laboratory conditions, evaporation and increase of soluble solids were faster compared to the variants stored in the cooler
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MOBERG, LLOYD. "Good Manufacturing Practices for Refrigerated Foods." Journal of Food Protection 52, no. 5 (May 1, 1989): 363–67. http://dx.doi.org/10.4315/0362-028x-52.5.363.

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Good Manufacturing Practices are essential for the manufacture and distribution of refrigerated foods that are safe from microbiological hazards. A refrigerated foods manufacturer should use a comprehensive program that evaluates, identifies, and then controls potential hazards at every step in the development and manufacturing environment. A set of GMPs for refrigerated foods is presented that reviews food safety practices in ingredient receipt and handling, product development, processing, packaging, storage and distribution, and record keeping.
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Horbańczuk, Olaf K., Artur Jóźwik, Jarosław Wyrwisz, Joanna Marchewka, and Agnieszka Wierzbicka. "Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time." Molecules 26, no. 11 (June 6, 2021): 3445. http://dx.doi.org/10.3390/molecules26113445.

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The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.
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Dissertations / Theses on the topic "Packaging and refrigerated storage"

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Bruas-Reignier, Françoise. "Relations entre conditions de production, composition chimique et évolution post-mortem des viandes de jeunes bovins." Vandoeuvre-les-Nancy, INPL, 1996. http://www.theses.fr/1996INPL041N.

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Afin de mieux connaitre les effets de la maturation sur les viandes de jeunes bovins laitiers abattus dans un abattoir industriel, ont été étudiées l'évolution de la composition chimique et de la structure myofibrillaire de muscles soumis à une conservation sous vide à 4°C jusqu'à 14 jours post-mortem. La variabilité entre les muscles Longissimus dorsi (LD), Triceps brachii caput longum (TBCL) et Rectus femoris (RF), et la variabilité entre individus ont été étudiées. L’influence de facteurs zootechniques a été abordée. Dans un premier essai, 13 animaux ont été étudiés. Les teneurs en eau et en azote total n'évoluent pas au cours de la conservation. L’azote non protéique (ANP) augmente. La teneur en azote protéique soluble (APS) augmente entre 3 et 7 jours puis chute jusqu'à 14 jours. L’index de fragmentation myofibrillaire (IFM) augmente avec un pallier atteint vers 7 jours post-mortem. Les variations de l'ANP, l'IFM et l'APS ne sont pas corrélées. La composition chimique n'influe pas sur le développement de la maturation. La variation d'ANP est liée au poids de carcasse. Dans un deuxième essai, les relations entre composition chimique, structure, protéolyse et état de maturation ont été étudiées sur le muscle LD de 32 animaux issus de 5 élevages. La composition chimique, l'IFM, la longueur de sarcomères sont liés aux caractéristiques des animaux. Une discrimination des 5 élevages par la composition chimique du LD, les caractéristiques des carcasses et la différence entre les valeurs de force de compression à 20% à 10 et 3 jours est mise en évidence. L’état de maturation est très variable entre individus à 3 jours, mais semble atteindre une même valeur seuil à 10 jours. Les estimateurs de protéolyse, de fragmentation et de maturation ne sont pas liés et sont indépendants de la composition chimique. Dans un troisième essai, les relations entre cinétiques de chute de pH post-mortem ont été abordées sur 6 individus de l'essai 1 et 9 de l'essai 2. La vitesse et l'amplitude de chute du pH ne sont pas liées aux caractéristiques des carcasses. Les modèles de prévision établis montrent que la maturation est liée aux caractéristiques des animaux (poids et âge) et de façon moins nette aux conditions d'entrée en rigor.
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Blanchard, Jacquelyn. "Simulation of Refrigerated Food Quality during Storage and Distribution." The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1587045898641609.

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Ben, Abdallah Mheni 1963. "Some factors influencing myoglobin derivatives on refrigerated packaged beef." Thesis, The University of Arizona, 1992. http://hdl.handle.net/10150/278237.

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The effects of microbial growth, packaging film permeability, and freezing on the discoloration of beef was assessed by measuring myoglobin derivatives and specifically the rate of formation of metmyoglobin on the surface of Longissimus dorsi and Semimembranosus bovine muscles during 12 days of storage at 2°C. Frozen thawed sterile beef samples experienced higher metmyoglobin formation than fresh sterile beef samples. By day 2, up to 20% metmyoglobin was formed in the thawed samples whereas, the fresh samples reached this value after day 6. After 6 days, the growth of Pseudomonas florescence had a significant effect on myoglobin oxidation and this behavior continued for the remaining period of the storage. Gas barrier film and gas permeable film exhibited similar results at day 0 and day 3 of storage, however at day 6 of storage, samples packaged with the gas barrier film showed metmyoglobin percentage significantly higher that those packaged with gas permeable film. (Abstract shortened by UMI.)
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Rheinhart, Courtney Elizabeth. "Clostridium botulinum toxin development in refrigerated reduced oxygen packaged Atlantic croaker (Micropogonias undulatus)." Thesis, Virginia Tech, 2007. http://hdl.handle.net/10919/32440.

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The purpose of this study was to determine the effects of storage temperature and film oxygen transmission rate (OTR) on toxin development by Clostridium botulinum in refrigerated raw vacuum packaged croaker fillets, and to determine if toxin development precedes microbiological and/or organoleptic spoilage. Raw croaker fillets were vacuum packaged in oxygen-permeable films (OTR of 10,000 cc/m2/24hr or 3,000 cc/m2/24hr) and stored at either 4ºC or 10ºC. Type 83F, 17 Type B, Beluga, Minnesota, and Alaska nonproteolytic strains of C. botulinum were used to inoculate fish prior to vacuum packaging. At both temperatures, microbial spoilage preceded toxin production in fillets vacuum packaged in both film types. At 4ºC microbial spoilage occurred after approximately 7 days for fillets vacuum packaged in the 10,000 cc/m2/24hr OTR film and after 8 days for fillets vacuum packaged in the 3,000 cc/m2/24hr OTR film. However, toxin was not detected until day 8. At 10ºC microbial spoilage occurred after approximately 3 days for fillets vacuum packaged in the 10,000 cc/m2/24hr OTR film, while toxin production occurred on day 5. For fillets vacuum packaged in the 3,000 cc/m2/24hr OTR film microbial spoilage occurred after 4 days. However toxin production did not occur until day 6. In contrast, at both temperatures toxin production preceded or coincided with organoleptic spoilage in fillets vacuum packaged in both film types. At 4ºC organoleptic spoilage occurred after 10 days for fillets packaged in the 10,000 cc/m2/24hr OTR film and after 9 days in the 3,000 cc/m2/24hr OTR film, while toxin production occurred on day 8. At 10ºC organoleptic spoilage occurred after 6 days for fillets packaged in the 10,000 cc/m2/24hr OTR film, and toxin was detected on day 5. For fillets packaged in the 3,000 cc/m2/24hr OTR film and stored at 10ºC, organoleptic spoilage occurred after 6 days, while toxin production occurred on day 6. Although toxin production preceded or coincided with organoleptic spoilage in both film types, this may have been because samples were presented on ice, which could have masked potential odors. This study shows that there are not significant differences between these film types when it comes to microbial and organoleptic spoilage. Therefore lower OTR films, such as 3,000 cc/m2/24hr film, may be used to vacuum package Atlantic croaker.
Master of Science in Life Sciences
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Ahn, Insook. "The effect of modified atmosphere packaging (MAP) on the shelf- life of refrigerated, cubed turkey thigh meat." Thesis, This resource online, 1991. http://scholar.lib.vt.edu/theses/available/etd-08182009-040248/.

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Simpson, Marian V. "Shelf life and microbiological safety studies on minimally processed, refrigerated "sous-vide" products." Thesis, McGill University, 1993. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=41134.

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Previous results indicated that lactic acid bacteria (LAB) and Bacillus spores were the predominant spoilage microorganisms in minimally processed products after 35 days storage at 15$ sp circ$C. Furthermore, most packages were swollen due to carbon dioxide production by the LAB. The fact that spores survived mild heat treatment is of concern since it implies that other more pathogenic spores, e.g. Clostridium botulinum would also survive and may pose a public health problem in products stored at 15$ sp circ$C. As such, the influence of combination treatments (viz., mild heat processing treatment, pH, water activity, storage temperature, lactic acid bacteria) were evaluated through challenge studies with selected strains of C. botulinum type A, B, and E spores. The shelf life and safety of the products following a 13D process at 75$ sp circ$C, could be extended to $ ge$42 days by a combination of pH $ le$ 5.0 and storage at 5$ sp circ$C. Other combination treatments were also effective in controlling growth of, and toxin formation in the products by C. botulinum. For instance, botulinum toxin was not detected until day 35 in inoculated spaghetti and meat sauce products (pH 5.25 and a$ sb{w}$ 0.992) with type A and B spores and stored at 15$ sp circ$C. Shelf life extension and inhibition of toxin production was also possible through reductions in a$ sb{w}$ levels achieved by addition of 1-3% salt (w/w) to the products. Water activity levels of $ le$0.983 prevented botulinum toxin production in the minimally processed spaghetti and meat sauce product for $ ge$42 days during storage at 15$ sp circ$C.
Similar trends were observed in sous-vide rice and salmon products. Furthermore, when sodium lactate was used as the humectant to lower the a$ sb{w}$ of this product, toxin production was also delayed, but not to the same extent as achieved with NaCl. When two strains of bacteriocin-producing lactic acid bacteria were co-inoculated separately in the sous-vide rice and salmon products that had been challenged with C. botulinum type E spores, toxin formation was only slightly delayed in products with added NaCl (1%), while toxin formation was neither delayed nor prevented in similarly lactic acid bacteria-treated samples with no added NaCl. Furthermore, in most of the products in which botulinum toxin was detected, spoilage preceded toxigenesis, however, in some samples stored at 5$ sp circ$C toxigenesis preceded spoilage. Addition of $ alpha$-2-macroglobulin at a level of 2.7 ppm did not delay or prevent toxin formation in the product. Microwave heating of products at half-power or full power (800 Watts) for 5 to 10 min proved effective in inactivating all of the pre-formed toxin in toxic samples. (Abstract shortened by UMI.)
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Piotrowski, Christine Lelia. "Survival of Listeria monocytogenes in Fruit Juices During Refrigerated and Temperature-Abusive Storage." Thesis, Virginia Tech, 2003. http://hdl.handle.net/10919/9619.

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Survival of Listeria monocytogenes in apple, orange, red grape, and white grape juice was evaluated. A six-strain cocktail of L. monocytogenes was used to inoculate (approx. 7 log cfu/ml) fruit juices, which were stored at 4, 10 and 24°C for up to 61 days. Inoculated red grape juice was stored for up to 5 hours only. Samples were withdrawn at appropriate intervals, neutralized with 1.0 N NaOH, serially diluted in 0.1% peptone water, and surface plated onto Tryptic Soy Agar + 0.6% Yeast Extract (TSAYE) and Modified Oxford Agar (MOX), followed by incubation at 32°C for 48 hours. When L. monocytogenes was no longer detected by direct plating, samples were enriched for L. monocytogenes using Listeria Enrichment Broth (LEB), followed by isolation on MOX. L. monocytogenes remained viable in white grape, apple, and orange juices for up to 12, 24 and 61 days, respectively. Over time, recovery of Listeria on TSAYE versus MOX was not significantly different (P>0.05), indicating that limited acid-injury developed during storage. The results of this study demonstrate the ability of L. monocytogenes to survive in apple, orange, and white grape juices during refrigerated and abusive storage conditions. Therefore, measures to prevent or eliminate L. monocytogenes in the fruit juice-processing environment are necessary to ensure the safety of juice products for public consumption.
Master of Science
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Huskey, Mariah A., Paul O. Lewis, and Stacy D. Brown. "Stability of Ampicillin in Normal Saline Following Refrigerated Storage and 24-hour Pump Recirculation." Digital Commons @ East Tennessee State University, 2020. https://dc.etsu.edu/asrf/2020/presentations/8.

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Purpose: Use of ampicillin in outpatient parenteral antimicrobial therapy (OPAT) has historically been complicated by frequent dosing and short beyond use dates. However historic stability data relied on inaccurate testing methods. The purpose of this study is to evaluate the stability of ampicillin using high-pressure liquid chromatography (HPLC), the gold standard, in a real-world OPAT dosing model using continuous infusion at room temperature over 24 hours immediately following preparation compared to batches stored under refrigeration for 24 hours, 72 hours, and 7 days. Methods: An HPLC method was developed and validated as stability – indicating according to guidance in USP general Chapter . Method development included linearity, precision, accuracy, repeatability and forced degradation. Four batches were prepared using 4 different lots from 2 different manufacturers for each storage condition (immediate, 24 hours, 72 hours, and 7 days). Three 2-gram vials were each reconstituted with 10 mL of sterile water for injection (SWFI) and added to 250 mL of normal saline by a licensed pharmacist and stored in a laboratory refrigerator (2 – 8oC). A pump system was used to continuously circulate the solutions through medical grade tubing at room temperature. One milliliter aliquots were removed from each batch at time 0, 4 hours, 8 hours, 12 hours and 24 hours and analyzed for ampicillin concentration using the aforementioned HPLC method. The samples were filtered prior to analysis using a 0.22-micron syringe filter and analyzed in triplicates along with freshly prepared calibration samples (24 – 12 mg/mL). Peak area was used to determine percent recovery for each sample. Results: Each batch was assayed for initial concentration (20.34 – 21.50 mg/mL) upon preparation, and percent recovery was compared to that initial concentration thereafter. Acceptable recovery was defined as 90 – 110% of initial concentration. On the day of product preparation (immediate use), the average percent recovery over 24 hours was 96.4%. The other average percent recoveries were as follows: 95.8% (24-hour storage), 94.6% (72-hour storage) and 90.3% (7-day storage). These data represent the average percent recovery for all time points during the 24 hours sampling (n = 60 for each experiment). When evaluating individual time points, the percent recovery remained above 90% for all batches and time points except for the 7-day storage experiment. Under 7-day storage conditions, the percent recovery fell below 90% after 4 hours of circulation through the medical grade tubing. Furthermore, 95% confidence interval for percent recovery for ampicillin in the samples stayed within 90 – 110% of the initial concentration for the duration of the experiment for all test groups except 7-day storage. Conclusions and Relevance: Ampicillin can be prepared and stored in a refrigerator for up to 72-hours prior to continuously infusing at room temperature over 24 hours with less than a 10% loss of potency over the dosing period. This model supports twice weekly OPAT delivery of ampicillin.
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Huskey, Mariah, Paul O. Lewis, and Stacy Brown. "Stability of Ampicillin in Normal Saline Following Refrigerated Storage and 24-Hour Pump Recirculation." Digital Commons @ East Tennessee State University, 2019. https://dc.etsu.edu/etsu-works/7844.

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Purpose: Use of ampicillin in outpatient parenteral antimicrobial therapy (OPAT) has historically been complicated by frequent dosing and short beyond use dates. However historic stability data relied on inaccurate testing methods. The purpose of this study is to evaluate the stability of ampicillin using high-pressure liquid chromatography (HPLC), the gold standard, in a real-world OPAT dosing model using continuous infusion at room temperature over 24 hours immediately following preparation compared to batches stored under refrigeration for 24 hours, 72 hours, and 7 days. Methods: An HPLC method was developed and validated as stability – indicating according to guidance in USP general Chapter < 1225 >. Method development included linearity, precision, accuracy, repeatability and forced degradation. Four batches were prepared using 4 different lots from 2 different manufacturers for each storage condition (immediate, 24 hours, 72 hours, and 7 days). Three 2-gram vials were each reconstituted with 10 mL of sterile water for injection (SWFI) and added to 250 mL of normal saline by a licensed pharmacist and stored in a laboratory refrigerator (2 – 8oC). A pump system was used to continuously circulate the solutions through medical grade tubing at room temperature. One milliliter aliquots were removed from each batch at time 0, 4 hours, 8 hours, 12 hours and 24 hours and analyzed for ampicillin concentration using the aforementioned HPLC method. The samples were filtered prior to analysis using a 0.22-micron syringe filter and analyzed in triplicates along with freshly prepared calibration samples (24 – 12 mg/mL). Peak area was used to determine percent recovery for each sample. Results:Each batch was assayed for initial concentration (20.34 – 21.50 mg/mL) upon preparation, and percent recovery was compared to that initial concentration thereafter. Acceptable recovery was defined as 90 – 110% of initial concentration. On the day of product preparation (immediate use), the average percent recovery over 24 hours was 96.4%. The other average percent recoveries were as follows: 95.8% (24-hour storage), 94.6% (72-hour storage) and 90.3% (7-day storage). These data represent the average percent recovery for all time points during the 24 hours sampling (n = 60 for each experiment). When evaluating individual time points, the percent recovery remained above 90% for all batches and time points except for the 7-day storage experiment. Under 7-day storage conditions, the percent recovery fell below 90% after 4 hours of circulation through the medical grade tubing. Furthermore, 95% confidence interval for percent recovery for ampicillin in the samples stayed within 90 – 110% of the initial concentration for the duration of the experiment for all test groups except 7-day storage. Conclusion:Ampicillin can be prepared and stored in a refrigerator for up to 72-hours prior to continuously infusing at room temperature over 24 hours with less than a 10% loss of potency over the dosing period. This model supports twice weekly OPAT delivery of ampicillin.
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Choucha, Sam E. "Color and shelf-life studies of fresh beef packaged in various gas atmospheres and stored at refrigerated temperature." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape16/PQDD_0024/MQ37108.pdf.

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Books on the topic "Packaging and refrigerated storage"

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Refrigeration, International Institute of. Guide to refrigerated transport. Paris: International Institute of Refrigeration, 1995.

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1924-, Wiley Robert C., ed. Minimally processed refrigerated fruits & vegetables. New York: Chapman & Hall, 1994.

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Becker, Bryan R. Design essentials for refrigerated storage facilities. Atlanta, GA: American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc., 2005.

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Moore, Alan A. Refrigerated storage and cryopreservation of walleye and muskellunge semen. [Des Moines, Iowa]: Iowa Dept. of Natural Resources, 1991.

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Alam, Tanweer. Packaging and Storage of Fruits and Vegetables. New York: Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003161165.

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Cunney, M. B. Application of engine-driven heat pumps to grain drying with refrigerated storage. Luxembourg: Commission of the European Communities, 1985.

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Lloyd's Register of Shipping (Firm : 1914- ). Rules and regulations for the classification of refrigerated stores, container terminals, and process plant. London, England: Lloyd's Register of Shipping, 1988.

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Brown, Martyn. Chilled foods: A comprehensive guide. 3rd ed. Boca Raton, Fla: CRC, 2008.

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Hoskins, Raymond E. Nuclear waste management systems issues related to transportation cask design: At-reactor spent fuel storage, monitored retrievable storage and modal mix. [Culver City]: State of Nevada, Agency for Nuclear Projects/Nuclear Waste Project Office, 1990.

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Ontario. Ministry of Agriculture and Food. Sizing and laying out a short-term (summer) refrigerated storage for fruits and vegetables. Toronto, Ont: Ministry of Agriculture and Food, 1992.

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Book chapters on the topic "Packaging and refrigerated storage"

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Heldman, Dennis R., and Richard W. Hartel. "Refrigerated Storage." In Principles of Food Processing, 83–112. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-6093-7_5.

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Heldman, Dennis R., and Richard W. Hartel. "Refrigerated Storage." In Principles of Food Processing, 83–112. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-2091-7_5.

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Kannan, S., Y. Gariépy, and G. S. V. Raghavan. "Precooling and Refrigerated Storage." In Novel Postharvest Treatments of Fresh Produce, 403–32. Boca Raton, FL : CRC Press, 2017.: CRC Press, 2017. http://dx.doi.org/10.1201/9781315370149-13.

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Schlimme, Donald V., and Michael L. Rooney. "Packaging of Minimally Processed Fruits and Vegetables." In Minimally Processed Refrigerated Fruits & Vegetables, 135–82. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2393-2_4.

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Solomos, Theophanes. "Some Biological and Physical Principles Underlying Modified Atmosphere Packaging." In Minimally Processed Refrigerated Fruits & Vegetables, 183–225. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2393-2_5.

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Cowell, N. D. "Storage, Handling and Packaging." In Food Industries Manual, 482–536. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2099-3_15.

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Hannan, Md Abdul, Kazi Ahsan Habib, A. M. Shahabuddin, Md Ariful Haque, and Mohammad Bodrul Munir. "Packaging, Labeling, and Storage." In Post-Harvest Processing, Packaging and Inspection of Frozen Shrimp: A Practical Guide, 113–45. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-1566-6_8.

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Thompson, A. K., R. K. Prange, R. D. Bancroft, and T. Puttongsiri. "MA packaging." In Controlled atmosphere storage of fruit and vegetables, 274–320. Wallingford: CABI, 2018. http://dx.doi.org/10.1079/9781786393739.0274.

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Hanumesh Gowda, T. S., Priya Pal, S. Vijay Rakesh Reddy, B. N. Ashwija, and Shalini Gaur Rudra. "Nanosized Additives for Enhancing Storage Quality of Horticultural Produce." In Edible Food Packaging, 289–329. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-2383-7_16.

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Krishna, K. Rama, J. Smruthi, and S. Manivannan. "Packaging and Storage of Stone Fruits." In Production Technology of Stone Fruits, 273–305. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-15-8920-1_11.

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Conference papers on the topic "Packaging and refrigerated storage"

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Brocker, Paul P. "Aseptic Ingredient Addition: Meeting the Demand for Better-Tasting Orange Juice." In ASME 2006 Citrus Engineering Conference. American Society of Mechanical Engineers, 2006. http://dx.doi.org/10.1115/cec2006-5206.

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Since the late 1970’s, Aseptic Not-From-Concentrate Orange Juice (NFCOJ) has been successfully stored in large refrigerated aseptic storage tanks. Aseptic tanks have evolved from 280,000 gallons in volume to now in excess of 1.8 million gallons each. The total bulk storage capacity in Florida has grown to approximately 280 millions of gallons and continues to grow with new installations occurring each year at some facilities. Worldwide, the market is expanding into Brazil, Spain, and markets that are beginning to receive juice shipped in bulk on snips. The aseptic storage methods have been accepted in Brazil and Europe, and aseptic transfer of the juice is occurring via specially outfitted aseptic tanker vessels from Brazil to the US and Europe. The consumer’s demand for NFCOJ has grown steadily throughout these years, and the suppliers of consumer packaged orange juice have developed special processes and methods to maximize the quality and flavor of the juices sent to the market. Fresh juice, light pasteurization, and flavor enhanced products are just some of these methods resulting in very high quality juice availability. Also, cost and price are always under assault, and the juice suppliers are always looking for an edge. Recently, the flavor enhancement method has come under scrutiny by the FDA, and the industry is being reminded that all added flavors must be made from naturally occurring orange derivatives or must be labeled appropriately: such as “with natural (other fruit) flavors” or “with artificial flavors,” both of which may have an undesirable impact on the market perception of the juice quality. At this same time, as the bulk storage technology of NFCOJ has matured in the past 25 years, some processors who package their own juice are investing in special aseptic transfer methods from the aseptic bulk storage tanks without the need to re-pasteurize the juice prior to packaging. Their goal is to provide the highest quality juice to the consumer, and to minimize or eliminate the need to add expensive and special flavor packs to the juice. This is being done commercially in Florida and Spain. This paper explores these methods of aseptic juice transfer direct to packaging and the aseptic addition of natural or otherwise desired and labeled ingredients, and their potential impact on the quality of the juice. Paper published with permission.
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Peeples, Johnston W. "Capacity Control in Refrigerated Systems." In ASME 2003 International Electronic Packaging Technical Conference and Exhibition. ASMEDC, 2003. http://dx.doi.org/10.1115/ipack2003-35070.

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Powerful refrigeration methods are being deployed to cool electronic devices in test and in end-use application. Cooling capacity control is required to prevent over- or under-cooling. Various levels of control precision are also required. Test applications demand precise temperature control while many end-use applications will accommodate a less sophisticated approach. Important determinants of the method employed to control refrigeration capacity include target operating temperature, absolute and dynamic power dissipation of the device being cooled, control precision required, refrigeration system design and construction, as well as application-related details of the electronics assembly. A variety of capacity control methods are needed to cover the breadth of electronics cooling applications. Control free, or open loop systems meet the needs of some applications. Other systems employ thermal expansion (TX) and hot-gas by-pass valves to provide controlled cooling of very high power electronics cooling vapor compression systems. Modulation of condenser efficiency by varying fan speed provides a very simple but limited range of temperature control. A broad range of precise temperature control requires a combination of approaches to precisely meter refrigerant flow to the cold plate and, if needed, to apply parasitic heat. This paper overviews various vapor compression refrigeration control architectures as they apply to electronics cooling. Comparative cost and performance data are presented.
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Opal J. Williams, Kerith D. Golden, G.S. Vijaya Raghavan, and Yvan Gariépy. "Modified Atmosphere (MA) Refrigerated Storage of Bananas." In 2002 Chicago, IL July 28-31, 2002. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2002. http://dx.doi.org/10.13031/2013.9798.

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Azra Tasneem, Yvan Gariépy, Don Smith, and G.S. Vijaya Raghavan. "Reducing Chilling Injury in Refrigerated Storage of Tommy Atkins Mangoes." In 2004, Ottawa, Canada August 1 - 4, 2004. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2004. http://dx.doi.org/10.13031/2013.16974.

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Park, Won Ho, Ron McCall, and C. K. Ken Yang. "Total system power minimization of microprocessors using refrigerated systems for electronic cooling." In 2011 6th International Microsystems, Packaging, Assembly and Circuits Technology Conference (IMPACT). IEEE, 2011. http://dx.doi.org/10.1109/impact.2011.6117155.

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Nicolaï, B. M., N. Anh, Q. T. Ho, H. K. Mebatsion, F. Mendoza, P. Verboven, B. E. Verlinden, and M. Wevers. "Multiscale modelling of gas and moisture transport during refrigerated storage of fruit." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060561.

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Xiaoyan, Li, Yang Shuting, and Zhou Dong. "Study of new cool storage materials for refrigerated vehicle in cold chain." In 2010 International Conference on Logistics Systems and Intelligent Management (ICLSIM). IEEE, 2010. http://dx.doi.org/10.1109/iclsim.2010.5461341.

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Fayez, Amin A., Samuel N. Morris, Hani A. Alsubaikhy, and Ali J. Refai. "Safety Advantages of Full-Containment Storage Tanks and the Cost-Effective Implementation for Refrigerated LPG Storage Systems." In ASME 2022 Pressure Vessels & Piping Conference. American Society of Mechanical Engineers, 2022. http://dx.doi.org/10.1115/pvp2022-85433.

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Abstract Saudi Aramco has been a major player in the LPG (Propane and Butane) market since the 1960s and the company continues to be the source of benchmark pricing in the industry. A variety of refrigerated storage tank concepts have been developed to support international export of LPG products. Currently the industry has shifted to the use of safer full containment tank systems which have the capability to contain liquid and vapor release. Economic implementation of new tank systems has the potential of improving safety at company facilities. The benefit of the full containment storage tank is attractive given that the industry is focused on safety and environmental protection. However, the implementation of this technology is challenging due to the cost. Establishing selection criteria is important for economic implementation of any tank type. The paper explores the key design aspects of each type of tank arrangement based on risk assessment, project requirements and economic factors. The paper provides a case study of a current Saudi Aramco project being planned for new installation of LPG storage tanks at a size of one million barrels for both propane and butane services. The risk assessment examined the compliance, business interruption, environmental impact and other factors related to tank containment failures. The risk assessment and technoeconomic study demonstrates that the double steel full containment design is preferred over the prestressed concrete outer container with steel inner container. The double wall steel full containment tank system has been successfully deployed in facilities at sites around the world including at Marcus Hook, PA in the United Sates and Salalah in Oman. Single containment storage tank is not recommended for large scale of LPG storage or when tank is situated with other nearby facilities. Moreover, single containment type requires more plot area due to external diking requirements compared with double wall and full containment storage designs. Optimization of tank type selection may result in reduction of 6 to 8 months in project schedule and savings to the project of up to 70% of the storage tank installation cost. A risk assessment on different storage tanks designs reveals that the double steel wall full containment design is optimal from a cost and schedule prospective.
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Abramova, Liubov Sergeevna, Andrey Valerievich Kozin, and Marina Vladimirovna Sytova. "OBJECTIVE ASSESSMENT OF FISH QUALITY IN THE STORAGE PROCESS USING NMR SPECTROSCOPY." In International conference New technologies in medicine, biology, pharmacology and ecology (NT +M&Ec ' 2020). Institute of information technology, 2020. http://dx.doi.org/10.47501/978-5-6044060-0-7.25.

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The article discusses the problem of an objective assessment of the quality of chilled and frozen fish during storage. The NMR method is recommended for a comprehensive analysis of changes in the metabolic profile of cod and Pacific chum salmon during refrigerated storage.
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Reid, Jeffrey C., Robert H. Carpenter, and Carl W. Myers. "UNDERGROUND STORAGE OF REFRIGERATED NATURAL GAS IN GRANITES IN NORTH CAROLINA AND SOUTHERN VIRGINIA." In 66th Annual GSA Southeastern Section Meeting - 2017. Geological Society of America, 2017. http://dx.doi.org/10.1130/abs/2017se-290036.

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Reports on the topic "Packaging and refrigerated storage"

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Bryant, C. A., S. A. Wilks, and C. W. Keevil. Survival of SARS-CoV-2 on the surfaces of food and food packaging materials. Food Standards Agency, November 2022. http://dx.doi.org/10.46756/sci.fsa.kww583.

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COVID-19, caused by the SARS-CoV-2 virus, was first reported in China in December 2019. The virus has spread rapidly around the world and is currently responsible for 500 million reported cases and over 6.4 million deaths. A risk assessment published by the Foods Standards Agency (FSA) in 2020 (Opens in a new window) concluded that it was very unlikely that you could catch coronavirus via food. This assessment included the worst-case assumption that, if food became contaminated during production, no significant inactivation of virus would occur before consumption. However, the rate of inactivation of virus on products sold at various temperatures was identified as a key uncertainty, because if inactivation does occur more rapidly in some situations, then a lower risk may be more appropriate. This project was commissioned to measure the rate of inactivation of virus on the surface of various types of food and food packaging, reducing that uncertainty. The results will be used to consider whether the assumption currently made in the risk assessment remains appropriate for food kept at a range of temperatures, or whether a lower risk is more appropriate for some. We conducted a laboratory-based study, artificially contaminating infectious SARS-CoV-2 virus onto the surfaces of foods and food packaging. We measured how the amount of infectious virus present on those surfaces declined over time, at a range of temperatures and relative humidity levels, reflecting typical storage conditions. We tested broccoli, peppers, apple, raspberry, cheddar cheese, sliced ham, olives, brine from the olives, white and brown bread crusts, croissants and pain au chocolat. The foods tested were selected as they are commonly sold loose on supermarket shelves or uncovered at deli counters or market stalls, they may be difficult to wash, and they are often consumed without any further processing i.e. cooking. The food packaging materials tested were polyethylene terephthalate (PET1) trays and bottles; aluminium cans and composite drinks cartons. These were selected as they are the most commonly used food packaging materials or consumption of the product may involve direct mouth contact with the packaging. Results showed that virus survival varied depending on the foods and food packaging examined. In several cases, infectious virus was detected for several hours and in some cases for several days, under some conditions tested. For a highly infectious agent such as SARS-CoV-2, which is thought to be transmissible by touching contaminated surfaces and then the face, this confirmation is significant. For most foods tested there was a significant drop in levels of virus contamination over the first 24 hours. However, for cheddar cheese and sliced ham, stored in refrigerated conditions and a range of relative humidity, the virus levels remained high up to a week later, when the testing period was stopped. Both cheddar cheese and sliced ham have high moisture, protein and saturated fat content, possibly offering protection to the virus. When apples and olives were tested, the virus was inactivated to the limit of detection very quickly, within an hour, when the first time point was measured. We suggest that chemicals, such as flavonoids, present in the skin of apples and olives inactivate the virus. The rate of viral decrease was rapid, within a few hours, for croissants and pain au chocolat. These pastries are both coated with a liquid egg wash, which may have an inhibitory effect on the virus. Food packaging materials tested had variable virus survival. For all food packaging, there was a significant drop in levels of virus contamination over the first 24 hours, in all relative humidity conditions and at both 6°C and 21°C; these included PET1 bottles and trays, aluminium cans and composite drinks cartons.
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Cairo, Jessica, Iulia Gherman, and Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, July 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp., Campylobacter spp., Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Shigella spp. In the UK, food business operators are responsible for setting the safe shelf-life of a food which, in practice, should take into consideration the consumer habits, as well as the factors affecting shelf-life, such as food product characteristics, food processing techniques, transport, retail and domestic food storage temperatures, and type of packaging. Some countries, such as Ireland, New Zealand and Canada specifically recommend including safety margins within shelf lives. This is used to maintain brand integrity because it ensures that the food is consumed in its optimum condition. The FSA has collaborated with other organisations in the production of several guidance documents; however, there is no explicit requirement for the consideration of a margin of safety when setting shelf-life. There is also no legal requirement in the UK to consider a safety margin when setting shelf-life. According to regulations, pathogens should not be present in sufficient levels to cause foodborne illness on the use-by date, as food should still be safe to eat on that day. Given that these requirements are met, the risk assessed in this report arises from the processes of freezing, thawing and subsequent refrigerated storage for a further 24 hours, and the potential for these to increase pathogen levels. In this review, it was found that there is a risk of additional growth of certain pathogens during the refrigerated storage period although the impact of freezing and thawing on the extent of this growth was not readily evident. This risk would relate specifically to ready-to-eat foods as cooking of non-ready-to-eat foods after defrosting would eliminate pathogens. This report explores the potential issues related to consumer freezing on the use-by date and identifies additional information or research required to understand the risks involved. Overall, there is little evidence to suggest a significant change in risk between consumers freezing ready-to-eat food on the use-by date compared to freezing the food on the day before the use-by date. Specific areas that merit further research include the risks due to low temperature survival and growth of L. monocytogenes. There is also a lack of research on the effects of freezing, defrosting and refrigeration on the growth and toxin production of non-proteolytic C. botulinum, and the growth of Salmonella during domestic freezing and thawing. Finally, more information on how food business operators set shelf-life would enable a better understanding of the process and the extent of the safety margin when determining shelf-life of ready-to-eat and non-ready-to-eat foods.
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Bitensky, Mark W., and Tatsuro Yoshida. Extending the Refrigerated Storage of Red Blood Cells. Fort Belvoir, VA: Defense Technical Information Center, September 2004. http://dx.doi.org/10.21236/ada426446.

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Liang, Rongrong, Joseph G. Sebranek, and Rodrigo Tarte. Depletion of Nitrite from Meat Curing Brines during Refrigerated Storage. Ames (Iowa): Iowa State University, January 2018. http://dx.doi.org/10.31274/ans_air-180814-314.

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Lavietes, A. D. Actinide Packaging and Storage Facility (APSF). Office of Scientific and Technical Information (OSTI), October 1999. http://dx.doi.org/10.2172/793848.

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Lee, Moo Yul, and Stephen J. Bauer. Compressed air energy storage monitoring to support refrigerated mined rock cavern technology. Office of Scientific and Technical Information (OSTI), June 2004. http://dx.doi.org/10.2172/919155.

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Meeds, Milt. Performance Oriented Packaging Testing of Container, Shipping and Storage, MK 714. Fort Belvoir, VA: Defense Technical Information Center, February 1991. http://dx.doi.org/10.21236/ada232501.

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Dwyer, James M. Performance Oriented Packaging Testing of Container, Shipping and Storage, Mk 386 Mod O. Fort Belvoir, VA: Defense Technical Information Center, March 1991. http://dx.doi.org/10.21236/ada233738.

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Wu, Eric C. Performance Oriented Packaging Testing of Container, Shipping and Storage, Mk 34 Mod 0. Fort Belvoir, VA: Defense Technical Information Center, May 1991. http://dx.doi.org/10.21236/ada236013.

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Wu, Eric. Performance Oriented Packaging Testing of Container, Shipping and Storage, Battery, Mk 46 Mod 2. Fort Belvoir, VA: Defense Technical Information Center, June 1991. http://dx.doi.org/10.21236/ada237872.

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