Academic literature on the topic 'Rapid shelf-life'
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Journal articles on the topic "Rapid shelf-life"
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Ng, Fook‐Hong, Siu‐Yin Wong, and Chee‐My Chang. "Shelf Life of Unbuffered Rapid Urease Test." Helicobacter 2, no. 2 (June 1997): 98–99. http://dx.doi.org/10.1111/j.1523-5378.1997.tb00066.x.
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CHEW, S.-Y., and Y.-H. P. HSIEH. "Rapid CO2Evolution Method for Determining Shelf Life of Refrigerated Catfish." Journal of Food Science 63, no. 5 (September 1998): 768–71. http://dx.doi.org/10.1111/j.1365-2621.1998.tb17896.x.
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Wojnowski, Wojciech, Tomasz Majchrzak, Piotr Szweda, Tomasz Dymerski, Jacek Gębicki, and Jacek Namieśnik. "Rapid Evaluation of Poultry Meat Shelf Life Using PTR-MS." Food Analytical Methods 11, no. 8 (February 15, 2018): 2085–92. http://dx.doi.org/10.1007/s12161-018-1193-2.
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Jolliffe, P. A., and W. C. Lin. "Predictors of Shelf Life in Long English Cucumber." Journal of the American Society for Horticultural Science 122, no. 5 (September 1997): 686–90. http://dx.doi.org/10.21273/jashs.122.5.686.
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Variation in shelf life of greenhouse-grown `Mustang' cucumber (Cucumis sativus L.) fruit was enhanced by preharvest experimental treatments of fruit thinning and fruit shading. Treatments also affected the dynamics of fruit elongation, fruit color at harvest, and chlorophyll fluorescence of the pericarp. Fruit color (grey level) at harvest, as measured by image analysis, had the highest simple (positive) correlation with shelf life. Rapid elongation and high photochemical quenching of fluorescence also characterized fruit having longer shelf life. The ability to predict cucumber yellowing is improved using a multiple regression approach, but prediction achieved by the best subset model is still too low to segregate commercially fruit having a short shelf life.
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Klieber, A., W. C. Lin, P. A. Jolliffe, and J. W. Hall. "Training Systems Affect Canopy Light Exposure and Shelf Life of Long English Cucumber." Journal of the American Society for Horticultural Science 118, no. 6 (November 1993): 786–90. http://dx.doi.org/10.21273/jashs.118.6.786.
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Various stem-training systems were applied to greenhouse-grown `Mustang' cucumber (Cucumis sativus L.) plants at two production stages. Training systems determined the number of stems per plant, orientation of laterals, and leaf: fruit ratio. Training systems permitting high canopy light penetration resulted in darker fruit and a longer shelf life. Shelf life was positively related to rapid fruit growth in Expt. 1 but not in Expt. 2. Training systems to achieve a long shelf life of greenhouse-grown long English cucumber are described.
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Zhiyong, Li, Yi Minying, and Gao Jianting. "Rapid Impedance Method for Predicting the Potential Shelf Life of Packaged Pasteurized Milk." Journal of AOAC INTERNATIONAL 86, no. 5 (September 1, 2003): 998–1002. http://dx.doi.org/10.1093/jaoac/86.5.998.
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Abstract The potential shelf life of packaged pasteurized milk was studied using a rapid impedance method. The results showed a high correlation between the shelf life of Fengxing and Xiang Man-lou pasteurized milks and between the detection time and the logarithm of colony-forming units per milliliter. The impedance detection time was measured after preliminary incubation at 30°C for 6 h for 100 and 200 μL milk samples, or at 37°C for 6 h for 100–400 μL milk samples for Fengxing pasteurized milk, and after 6 h preliminary incubation at 30°C for 300 and 400 μL milk samples or6hat37°C for 100–400 μL milk samples for Xiang Man-lou pasteurized milk. Regressive equations were then constructed to predict the potential shelf life. Compared with the traditional method, the impedance method plus pre-incubation of milk at elevated temperatures (30 and 37°C) was rapid, accurate, and convenient. The entire estimation process was completed within 11–14 and 14–20 h for Fengxing and Xiang Man-lou pasteurized milks, respectively.
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BYRNE, ROBERT D., and J. RUSSELL BISHOP. "The Limulus Amoebocyte Lysate Assay and the Direct Epifluorescent Filter Technique as Estimators of Potential Shelf-life of Pasteurized Fluid Milk." Journal of Food Protection 53, no. 2 (February 1, 1990): 151–53. http://dx.doi.org/10.4315/0362-028x-53.2.151.
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The Limulus Amoebocyte Lysate Assay, Direct Epifluorescent Filter Technique and modified Psychrotrophic Bacteria Count were used to indicate potential shelf-life of pasteurized fluid milk. Commercial whole milk samples, stored at 7°C, were analyzed for bacterial and biochemical parameters, as well as for potential shelf-life by daily sensory evaluation. Each sample was evaluated before and after the following preliminary incubations: milk alone, milk with benzalkonium chloride, milk and broth, and milk and broth with benzalkonium chloride. The Limulus Amoebocyte Lysate Assay, Direct Epifluorescent Filter Technique, and modified Psychrotrophic Bacteria Count in conjunction with the preliminary incubations, produced relatively high correlations to shelf-life (−0.78, −0.85, and −0.86 respectively). Thus, these bacterial detection techniques could be used as rapid methods of shelf-life estimation.
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Clodoveo, Maria Lisa, Marilena Muraglia, Vincenzo Fino, Francesca Curci, Giuseppe Fracchiolla, and Filomena Faustina Rina Corbo. "Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods." Foods 10, no. 9 (September 3, 2021): 2086. http://dx.doi.org/10.3390/foods10092086.
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The consumption of meals prepared, packaged, and consumed inside and outside the home is increasing globally. This is a result of rapid changes in lifestyles as well as innovations in advanced food technologies that have enabled the food industry to produce more sustainable and healthy fresh packaged convenience foods. This paper presents an overview of the technologies and compatible packaging systems that are designed to increase the shelf-life of foods prepared by cook–chill technologies. The concept of shelf-life is discussed and techniques to increase the shelf life of products are presented including active packaging strategies.
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Li, Xueqi, and Selina C. Wang. "Shelf Life of Extra Virgin Olive Oil and Its Prediction Models." Journal of Food Quality 2018 (2018): 1–15. http://dx.doi.org/10.1155/2018/1639260.
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Extra virgin olive oil (EVOO), with high unsaturation degree (oleic acid, linoleic acid, and linolenic acid), is prone to oxidation during production and storage even with the presence of abundant antioxidants (e.g., phenolic compounds, alpha-tocopherol, and chlorophyll). The level of oxidation degradation is greatly affected by the EVOO chemical composition (free fatty acids, saturated and unsaturated fat ratio, total phenol content, etc.) and storage conditions (packaging material, oxygen, temperature, and light). With the increasing demand on qualitative acceptability and food safety of an EVOO product, consumers rely heavily on “shelf life” as a good indicator. Hence, it is critical for olive oil producers to provide accurate and practical information on shelf-life prediction. This review analyzes ten shelf-life prediction models that used various parameters and approaches for model establishment. Due to the complexity of chemical interactions between oil phase and environment under real-time storage and rapid accelerated testing conditions, further investigation is needed to scrutinize and minimize the discrepancies between real-time shelf life and predicted shelf life of EVOO products.
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Beckley, LE, and AD Connell. "Early Life History of Pomatomus saltatrix off the East Coast of South Africa." Marine and Freshwater Research 47, no. 2 (1996): 319. http://dx.doi.org/10.1071/mf9960319.
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Several authors have stated that southward transport of the early life-history stages of Pomatomus saltatrix occurs by passive drift in the Agulhas Current, a strong western boundary current which flows southwards following the edge of the continental shelf of eastern South Africa. However, an extensive study of the ichthyoplankton occurring in shelf and Agulhas Current waters from 29�S to 34�S located P. saltatrix larvae only in the shelf waters off KwaZulu-Natal. Sampling of fish eggs in the inshore shelf waters 60 km south of Durban on a regular basis has confirmed spawning of P. saltatrix to occur in this region. The data thus suggest that larval dispersal might occur in shelf waters where, although strongly influenced by the Agulhas Current, southward transport is not as rapid.
Dissertations / Theses on the topic "Rapid shelf-life"
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Blake, Michael R. "Microbiological and Sensory Effects of Milk Processed for Extended Shelf Life and the Development of Rapid Methods to Quantitate Spores and Lipase Activity." DigitalCommons@USU, 1996. https://digitalcommons.usu.edu/etd/5436.
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The initial aim of this work was to evaluate processing conditions for extended shelf life (ESL) milk to have a shelf life at refrigeration temperature of 60 d. Milk was processed on a pilot-scale ultra-high-temperature processing plant and evaluated for microbial and sensory quality over 60 d at 7°C storage. Results of this study showed that lower process temperatures were preferable to minimize cooked flavors and that the minimum safe processing temperature was 134°C for 4 s as determined by the destruction of bacterial spores in the processed milk.
Consumer preference panel results indicated that consumers preferred milk processed at 134°C for 4 s (those recommended in this study for ESL processing) to commercial UHT milk although there was a slight preference for pasteurized milk. The critical sensory characteristic of the processed milk was a cooked flavor, which decreased with lower processing temperature and shorter storage time; however, a significant increase in flavors that could be associated with lipolytic activity was also noted.
This study highlighted deficiencies in existing methods for determining heat-stable bacterial products in thermal-processed foods. No rapid, sensitive assay for detection of heat-stable spores or lipases in milk exists. If such assays were available, it would allow processors to determine Lipase activity and bacterial spore counts before processing and direct raw milk with low spore counts and low lipolytic activity into long-shelf-life products. To this end, assays to rapidly quantitate spores and lipolytic activity in milk were developed.
The lipase assay relies on the hydrolysis of p-nitrophenyl caprylate liberating a yellow color that is detected using reflectance colorimetry. The assay is sensitive to 5 mUnits/ml and is linearly correlated to spectrophotometry (r2 = 0.93) and release of titratable free fatty acids (r2 = 0.92 to 0.97).
An immunocapture, enzyme-linked immunoassay coupled with a fluorescent detection system was developed for and resulted in a prototype spore assay using Bacillus stearothermophilus spores. This organism was selected because it is extremely heat resistant, is commonly found in milk, and is associated with spoilage of milk and milk products. The assay was able to quantitate spores down to 103 cfu/ml in milk and other products in about 1.5 h. Other detection limits could be set if needed.
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Isaza, Liliana Urrea. "Rapid methods for the determination of post-pasteurization contamination of fluid milk and shelf-life prediction." Thesis, 1986. http://hdl.handle.net/1957/27217.
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Several methods for estimation of the potential
shelf-life of pasteurized fluid milk products were evaluated
for their efficacy in this investigation. These methods
were evaluated and compared to sensory, biochemical and
bacteriological indices through a series of experiments
conducted on different brands of commercially pasteurized
fluid milk. The methods evaluated included: Standard Plate
Count (SPC), Psychrotrophic Bacteria Count (PBC),
Modified Psychrotrophic Bacteria Count (MPBC), the Moseley
keeping quality test (MKQT), Parmelee tube test (PTT),
tetrazolium salt-resazurin test (TRT), modified Parmelee tube
test (MPTT), and p-iodonitrotetrazolium violet-phenazine
methosulfate test (INT-PMS).
Several different conditions of preliminary incubation
(PI) were attempted in an effort to accelerate outgrowth
of psychrotrophic bacteria and hence obtain sufficient
numbers and metabolic activity to reduce the redox
potential indicator dye.
Correlation coefficients (r) and chi-square (χ²)
values were obtained in an attempt to detect significant
relationship between the parameters studied and the
potential shelf-life of the product. Results suggested
that the PTT, TRT and MPTT tests were not reliable
predictors of the potential shelf-life of pasteurized
milk (r values between -0.445 and 0.734, non-significant
P>0.05). The INT-PMS Test at 21°C for 20 minutes
following PI at 21°C for 25 hours provided the best estimate
of the potential shelf-life of pasteurized whole milk
(r= -0.840). This method shows some potential as a method
for determining post-pasteurization contamination: it was
accurate (92.3%), rapid ( <26 hours), simple, inexpensive
(4.54 to 9.64 cents/sample), and sensitive (it was able to
detect less than 1 PBC/ml and less than 5.0 x 10¹ total
CFU/ml in fresh milk if bacteria were able to reach
1 PBC/ml and 1.0 x 10³ total CFU/ml during PI). However
its accuracy could be significantly affected by the
intensity of the pasteurization heat treatment given to
the milk due to possible denaturation of the whey proteins
and release of heat activated reducing substances
(-SH groups).Graduation date: 1987
Books on the topic "Rapid shelf-life"
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Isaza, Liliana Urrea. Rapid methods for the determination of post-pasteurization contamination of fluid milk and shelf-life prediction. 1986.
Find full textBook chapters on the topic "Rapid shelf-life"
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Russell, Scott M. "A Rapid Method for Predicting the Potential Shelf-Life of Fresh Chicken." In New Techniques in the Analysis of Foods, 143–46. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4757-5995-2_12.
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Vijayan, Ardhra, Gopalan Krishnan Sivaraman, Sivam Visnuvinayagam, and Mukteswar P. Mothadaka. "Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products." In Food Additives [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99436.
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Fish and fishery products have drawn greater attention due to their high nutritional value owing to the presence of cheap superior quality proteins, essential fatty acids, and macro and micronutrients. But higher water content, non- protein nitrogen, and post mortem pH (6–7) in fish favor rapid spoilage by autolysis or putrefaction, and can result in health risk as well as economic loss. Moreover, the quality of fish is affected by species, harvesting season, handling and method of processing. Thus, application of food additives become necessary to maintain the shelf life, nutritional content, texture and flavor of the raw material as well as processed products. Considerable research is being done on applications of natural additives after the emergence of the concept ‘Green consumerism’ which resulted in decreased consumer preference for using synthetic food additives. In this background, this chapter will review the natural additives used for quality maintenance and shelf life extension of fish and fishery products.
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Chauvin, John, Ray Duran, Stanley Ng, Thomas Burke, Kenneth Barton, Nicholas MacKinnon, Kouhyar Tavakolian, Alireza Akhbardeh, and Fartash Vasefi. "Advanced Optical Technologies in Food Quality and Waste Management." In Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97624.
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Food waste is a global problem caused in large part by premature food spoilage. Seafood is especially prone to food waste because it spoils easily. Of the annual 4.7 billion pounds of seafood destined for U.S. markets between 2009 and 2013, 40 to 47 percent ended up as waste. This problem is due in large part to a lack of available technologies to enable rapid, accurate, and reliable valorization of food products from boat or farm to table. Fortunately, recent advancements in spectral sensing technologies and spectroscopic analyses show promise for addressing this problem. Not only could these advancements help to solve hunger issues in impoverished regions of the globe, but they could also benefit the average consumer by enabling intelligent pricing of food products based on projected shelf life. Additional technologies that enforce trust and compliance (e.g., blockchain) could further serve to prevent food fraud by maintaining records of spoilage conditions and other quality validation at all points along the food supply chain and provide improved transparency as regards contract performance and attribution of liability. In this chapter we discuss technologies that have enabled the development of hand-held spectroscopic devices for detecting food spoilage. We also discuss some of the analytical methods used to classify and quantify spoilage based on spectral measurements.
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Araújo, Kathleen. "New Paradigms: Lessons and Recommendations." In Low Carbon Energy Transitions. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780199362554.003.0012.
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There is an old saying that history is about revolution and evolution. This book considered history in the context of disruptive and incremental change within energy systems. In doing so, the research advances new tools and theory-building, while emphasizing broader lessons, particularly for policymakers, regarding the strategic management of energy transitions. This chapter discusses key insights from the study. It also identifies avenues for further research. There is no set formula for a country to shift to low carbon energy (or, for that matter, to undertake any energy transition). Whether transitions emerge or are driven, there is room for strategic management. • Focusing events, like oil shocks, can provide an opportunity for the rapid mobilization of an energy transition, despite differences in views. Such windows of opportunity, however, have a limited shelf life. Common tensions between competing interests will re-emerge and can undermine progress. Here, cross-sectoral collaboration and learning can provide important traction amidst a transition for meeting longer term objectives. • Least-cost economics can play a role in energy decision-making, yet policymakers should recognize that this approach does not adequately reflect all important objectives, costs or benefits. Co-benefits, including the flexibility to adapt in otherwise irreversible decisions, may matter for a society in an energy transition. Such benefits can be difficult to value in planning and analysis, but warrant scrutiny. Here, analysts and decision-makers can be pivotal by ensuring that viable options which add important value are not crowded out. • It is clear from the preceding pages that governments have a role to play in the energy playing field, even if government is not the driving force. The fundamental importance of energy, the widely entrenched nature of such systems, and the intersecting aspects of energy-related challenges with other public priorities reinforce this point. Here, public actors and policy can be instrumental in bridging gaps at critical junctures in a way that no other individuals may adequately address. • Societal views about ways to govern natural resources will factor in whether an energy transition depends on markets, government, or other means.
Conference papers on the topic "Rapid shelf-life"
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Huijun, Liu, and Wu Xiangfeng. "Rapid Shelf-Life Identification Model of Citrus Based on Near Infrared Spectroscopy." In 2008 International Symposium on Knowledge Acquisition and Modeling (KAM). IEEE, 2008. http://dx.doi.org/10.1109/kam.2008.50.
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Marquardt, Drew, and Stuart Castillo. "Determination of oxidation stability and shelf life of cannabis formulations." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/togo4822.
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The characterization of cannabis extract in an industrial setting is required for both quality assurance (QA), quality control (QC) and antioxidant research and development (R&D) purposes. More importantly, having a rapid and straightforward streamlined process is essential for the daily operational success of any R&D department. Using physical techniques such as polarimetry, refractometry, and densitometry, the physical properties of three cannabis extract compositions in carrier oils were characterized and examined: pure Tetrahydrocannabinol (THC), Cannabidiol (CBD), and a THC/CBD mixture. Furthermore, a Rapidoxy 100 – oxidation stability tester was used to investigate the shelf of our samples; these were subsequently characterized by polarimetry, refractometry, and densitometry. To validate and support our findings with the aforementioned instruments, high-performance liquid chromatography (HPLC) was used. To examine varying sample concentrations of THC, CBD, and THC/CBD mixtures, we employed polarimetry, refractometry, and densitometry. The results showed a linear dependence on concentration for all three instruments with good reproducibility, verified and supported by HPLC analysis. These rapid tests enable the identification of cannabis extract compositions, while additionally giving details about concentration of extract in the sample. Additionally, the aforementioned techniques were used for cannabis mixtures after and before oxidation to characterize various stages in the oxidative process. Oxidation of mixtures generally resulted in higher density and lower refractive index values, with optical rotation remaining relatively similar. These findings were further supported by HPLC data providing validation of these techniques. These simple and straightforward techniques allowed for measurements of cannabis (THC, CBD, and THC/CBD) rapidly and effectively. Overall, we found these simple techniques to be effective, rapid, and suitable for the determination and quantification of THC, CBD, and THC/CBD in cannabis extract for industrial applications. These strategies will pave the way for future R&D focused on safe antioxidant for cannabis products.
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Alexis, Dennis Arun, Do Hoon Kim, Varadarajan Dwarakanath, Taimur Malik, Greg Winslow, Sophany Thach, Adam Jackson, et al. "Successful Development, Scale-Up and Field Deployment of High Activity Liquid Polymers." In International Petroleum Technology Conference. IPTC, 2022. http://dx.doi.org/10.2523/iptc-22655-ms.
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Abstract In this work, we present the development and deployment of high activity liquid polymer that improves logistics for field deployment in supply chain constrained locations. Such polymers show superior performance in terms of dissolution times, increased neat polymer stability, and improved injectivity during tertiary oil displacement in comparison to traditional emulsion polymers. The initial screening process comprised of testing for viscosity yields in the desired brine, filterability, and long term injectivity corefloods in surrogate rocks. Additional tests included long term aging studies with contaminants to measure shelf life of the neat polymer. Finally, yard scale tests were conducted to identify mixing configuration and system pressures for optimal mixing conditions to scale up for field deployment. The liquid polymer developed for this application shows superior performance with rapid viscosity yields both in lab scale and yard scale mixing tests. Long term injection shows good injectivity (stable pressure for greater than 25 PV injected). Aging tests demonstrated the improved shelf life and higher stability of the neat material in the presence of iron. Application of mechanical shear and imposing temperature vaiations to the neat polymer did not affect the quality of the diluted polymer solution. QA/QC of field supplied batches indicate consistent quality of commercial scale polymer production thus demonstrating the applicability of liquid polymer for piloting at the field scale. The developed liquid polymers improve upon the limitation of traditional emulsion polymers with higher activity, better injectivity, faster dissolution times and better neat polymer stability. These features combined lead to enhanced product performance thus further de-risking polymer flooding in logistically challenging environments.
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Edinger, Carolin, and Anton Paar. "Novel and Versatile Tool for Investigating the Oxidation Stability of Speciality Oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/qlcc3731.
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The quality of fats, oils, and food products in general strongly depends on their oxidation stability. In this contribution a novel tool for evaluating the oxidation stability of oil and oil containing products is introduced. Under accelerated conditions (elevated temperature and pure oxygen pressure) a sample of 5 mL/4 g is examined in a sealed stainless steel test chamber. Typical conditions of the method are temperatures between 80 °C–140 °C and an initial oxygen pressure of 700 kPa. These conditions initiate a rapid oxidation process, which is monitored by recording the pressure in the test chamber. It was found that oxygen consumption and pressure drop are directly related. This allows the determination of the oxidation stability of the sample and offers further investigation possibilities. Due to the defined oxygen volume in the sealed test chamber, the exact oxygen consumption can be calculated. Beneficially, the oxidation stability of complex food products can be investigated since even solid samples can be measured without prior sample preparation. Application examples demonstrate the broad variety of samples and the effec-tiveness of the method. Screening or investigating the effect of antioxidants, the storage stability of samples, or estimating shelf-life of fats and oils are just some examples. The significantly reduced measurement time and an excellent repeatability of the method are only two of its major ad-vantages, allowing for quick and direct measurement of the oxidation stability for research, process and test bench control.
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Hejazi, Rasoul, Andrew Grime, Mark Randolph, and Mike Efthymiou. "A Bayesian Machine Learning Approach for Efficient Integrity Management of Steel Lazy Wave Risers." In ASME 2020 39th International Conference on Ocean, Offshore and Arctic Engineering. American Society of Mechanical Engineers, 2020. http://dx.doi.org/10.1115/omae2020-18190.
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Abstract In-service integrity management (IM) of steel lazy wave risers (SLWRs) can benefit significantly from quantitative assessment of the overall risk of system failure as it can provide an effective tool for decision making. SLWRs are prone to fatigue failure within their touchdown zone (TDZ). This failure mode needs to be evaluated rigorously in riser IM processes because fatigue is an ongoing degradation mechanism threatening the structural integrity of risers throughout their service life. However, accurately evaluating the probability of fatigue failure for riser systems within a useful time frame is challenging due to the need to run a large number of nonlinear, dynamic numerical time domain simulations. Applying the Bayesian framework for machine learning, through the use of Gaussian Processes (GP) for regression, offers an attractive solution to overcome the burden of prohibitive simulation run times. GPs are stochastic, data-driven predictive models which incorporate the underlying physics of the problem in the learning process, and facilitate rapid probabilistic assessments with limited loss in accuracy. This paper proposes an efficient framework for practical implementation of a GP to create predictive models for the estimation of fatigue responses at SLWR hotspots. Such models are able to perform stochastic response prediction within a few milliseconds, thus enabling rapid prediction of the probability of SLWR fatigue failure. A realistic North West Shelf (NWS) case study is used to demonstrate the framework, comprising a 20” SLWR connected to a representative floating facility located in 950 m water depth. A full hindcast metocean dataset with associated statistical distributions are used for the riser long-term fatigue loading conditions. Numerical simulation and sampling techniques are adopted to generate a simulation-based dataset for training the data-driven model. In addition, a recently developed dimensionality reduction technique is employed to improve efficiency and reduce complexity of the learning process. The results show that the stochastic predictive models developed by the suggested framework can predict the long-term TDZ fatigue damage of SLWRs due to vessel motions with an acceptable level of accuracy for practical purposes.
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Gallina Toschi, Tullia. "The results of the EU H2020 OLEUM project for the authenticity of olive oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gmzh6724.
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In 2014, a Horizon 2020 call was specifically dedicated to olive oil. The winning OLEUM project grasped all the keywords and topics contained in the call, working extensively on a multifaceted strategy on innovative methods, but also improving and making more sustainable the many effective methods already in use. The project searched new markers and methods, or modified approaches already legally recognized by reducing time, solvents, and consumables. Finally, OLEUM implemented several analytical methods to better guarantee olive oil quality and authenticity against the occurrence of common and emerging fraudulent cases. In particular: a) two revised rapid and sustainable in-house validated methods for the FAEEs determination (low quality virgin olive oils, soft deodorized); b) methods to support the confirmation of the compliance with the labelled geographical origin of VOOs; c) methods to detect illegal blends of olive oils with other vegetable oils; d) instrumental methods and sensory reference materials (SRMs) resembling two defects (rancid, winey-vinegary) to connect sensory analysis with specific volatile markers quantification (Quantitative Panel Test); e) methods for assessing the freshness/shelf-life of olive oils, including a software to estimate the extra VOOs “best before dateâ€. This to drive the future of olive oil quality and authenticity controls, by distilling elements of complexity with an incremental approach, to make a new synthesis and communicating to the stakeholders and consumers without sensationalism, thus avoiding to introduce elements of uncertainty and approximation. This last was the difficult challenge that OLEUM has won.This work is developed in the context of the project OLEUM “Advanced solutions for assuring authenticity and quality of olive oil at global scaleâ€, funded by the European Commission within the Horizon 2020 Programme (2014–2020, GA no. 635690). The information expressed in this abstract reflects the authors€™ views; the EC is not liable for the information contained therein.
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English, Jeffrey D. "Thin Glass CSP Mirrors: “From Reflection to Concentration”." In ASME 2007 Energy Sustainability Conference. ASMEDC, 2007. http://dx.doi.org/10.1115/es2007-36173.
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The goal for Concentrated Solar Power (CSP) mirror is not just reflection, but the complete capture and utilization of the entire solar spectrum. Solar radiation is emitted over a range of wavelengths, analytically measured between 250–2500 nm, to ensure maximum captivation. An effective solar mirror, utilized for concentrating this energy must be capable of maintaining a high level of reflectance, under adverse environmental conditions for a prolonged duration in a CSP system. Thin (1-mm) flat low-iron, silvered glass mirrors have been utilized for CSP applications for many years, but obstacles with respect to quality and durability have had to be overcome. Developments have improved the reflectance from averages in the low 90% range to averages between ∼96%–97%. The reflectance durability standard for utilization of mirror for solar applications requires a minimal reflective loss of less than 5% over a 15 year period in the field. The ultimate goal is to expand the solar mirror’s field life to 20–30 years, the life of a CSP system. Overcoming harsh accelerated testing parameters continues to be the focus, as these tests attempt to correlate the lifetime to actual field applications. Test chambers with elevated temperatures and humidity conditions continue to be the most severe, and results continually show dramatic improvement. Focus was drawn on the loss of spectral reflectance, as degradation was occurring at a rapid rate specifically with the lower wave spectra. Drawing on the expertise and direction of the National Renewable Energy Laboratory (NREL), CSP thin-glass mirrors are emerging to be a viable choice for solar concentration. Thinglass mirrors offer a low-weight, highly reflective option, that resists harsh weather conditions, including water and humidity variances along with surface contamination. Mirror coating advancements have exceeded the physical and chemical resistance properties of standard “off the shelf” mirror coating products to precise, industry specific components. This study will review the obstacles and highlight the progress that has led to the success of the thin-glass mirror CSP market. A compilation of test results from NREL and other analytical, laboratories along with the collaboration of mirror manufacturing expertise from a vast knowledge base in the chemically plated mirror industry. It is the primary focus of the industry to continue to strive for a superior quality concentrating mirror while making it economically viable to the solar industry.
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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.
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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.
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Farkas, Daniel F., and Joseph A. Kapp. "Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs." In ASME 2002 Pressure Vessels and Piping Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/pvp2002-1157.
Full textAbstract:
Foods preserved by high pressure processes (HPP) are sold in Japan, the United States, and Europe. HPP technology is used to pasteurize low acid solid and liquid foods such as oysters, hams, and guacamole and to extend refrigerated shelf-life. HPP technology can commercially sterilize liquid and solid acid products such as fruit juices, salsa, and cut tomatoes. Product sales have reached millions of pounds per year. New processes have been developed to sterilize low acid foods using a combination of heat and pressure. Foods at temperatures of 90 to 1000C can be compressed to 600 to 700 MPa for one or more cycles and thus heated uniformly by compression heating in the range of 111 to 121 0C. Decompression brings the product back to its starting temperature for final cooling. This application provides a high-temperature-short-time sterilization process for low acid foods and thus preserves fresh product quality. Commercial HPP foods require rapid cycling of equipment and maximum use of the pressure vessel volume. These requirements have been met in commercial, semi-continuous, liquid food treatment systems. A single 25 liter pressure vessel can cycle 15 times per hour with a three minute product hold at a pressure of 580 MPa. This vessel operating 5000 hours per year can treat over four million pounds of liquid food. Batch equipment designed to cycle over 12 times per hour with a three minute product hold at 680 MPa is under construction. All units manufactured for the HPP treatment of foods use stainless steel contacting parts, potable water as the compression fluid, and are designed to have a safe cycle life of over 100,000 cycles at 580 MPa. Equipment used for the HPP treatment of food must have an up-time in excess of 90% and must be capable of repair and maintenance by food process line technicians. Ease of access and ease of seal and wear part replacement is required. Equipment must meet cleaning and sanitation requirements of the FDA and the USDA if used to treat meat containing products. Pressure chamber volume use in batch systems must be optimized. Even one additional package per cycle at 12 cycles per hour and 5000 hours per year can yield 60,000 additional packages. High cycle rates require automatic package handling systems for loading packages into carriers and for loading and unloading carriers at the pressure vessel. The operation of high pressure food processing equipment must integrate with a specified food packaging and package handling system as it is desirable to have the high pressure processing system as an integral part of the total food processing and packaging system.
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Akseki, Ilgaz, Christopher F. Libordi, and Cetin Cetinkaya. "Non-Contact Acoustic Techniques for Drug Tablet Monitoring." In ASME 2006 International Mechanical Engineering Congress and Exposition. ASMEDC, 2006. http://dx.doi.org/10.1115/imece2006-13940.
Full textAbstract:
Quality assurance monitoring and material characterization is of great importance in the pharmaceutical industry. If the tablet coating and/or core are defective, the desired dose delivery and bioavailability can be compromised. Tablet coatings serve a wide variety of purposes such as regulating controlled release of active ingredients in the body, contributing to the bioavailability of a particular drug or combination of drugs, during certain times and locations within the body, protecting the stomach from high concentrations of active ingredients, extending the shelf life by protecting the ingredients from degradation from moisture and oxygen, and improving the tablet's visual appeal. If a coating layer is non-uniform and/or contains surface or sub-surface defects, the desired dose delivery and bioavailability can be compromised. The Food and Drug Administration has initiated a program named the Process Analytical Technology (PAT) in order to ensure efficient quality monitoring at each stage of the manufacturing process by the integration of analytical systems into the procedure. Improving consistency and predictability of tablet action by improving quality and uniformity of tablets is required. An ideal technique for quality monitoring would be non-invasive, non-destructive, rapid, intrinsically safe and cost-effective. The objective of the current investigation was to develop, non-contact/non-destructive techniques for monitoring and evaluating drug tablets for mechanical defects such as coating layer irregularities, internal cracks and delamination using a laser-acoustic approach. In the proposed system, a pulsed laser is utilized to generate non-contact mechanical excitations and interferometric detection of transient vibrations of the drug tablets. Three novel methods to excite vibration in drug tablets are developed and employed: (i) a vibration plate excited by a pulsed-laser, (ii) pulsed laser-induced plasma expansion, and (iii) an air-coupled acoustic transducer. Nanometer-scale transient surface displacements of the drug tablets are measured using the laser interferometer. Signal processing techniques are then applied to these transient displacement responses to differentiate the defective tablets from the nominal ones. From the analysis of frequency spectra and the time-frequency spectrograms obtained under both mechanisms, it can be concluded that defective tablets can be effectively differentiated from the nominal ones.
Reports on the topic "Rapid shelf-life"
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Fallik, Elazar, Robert Joly, Ilan Paran, and Matthew A. Jenks. Study of the Physiological, Molecular and Genetic Factors Associated with Postharvest Water Loss in Pepper Fruit. United States Department of Agriculture, December 2012. http://dx.doi.org/10.32747/2012.7593392.bard.
Full textAbstract:
The fruit of pepper (Capsicum annuum) commonly wilts (or shrivels) during postharvest storage due to rapid water loss, a condition that greatly reduces its shelf life and market value. The fact that pepper fruit are hollow, and thus have limited water content, only exacerbates this problem in pepper. The collaborators on this project completed research whose findings provided new insight into the genetic, physiological, and biochemical basis for water loss from the fruits of pepper (Capsicum annuum and related Capsicum species). Well-defined genetic populations of pepper were used in this study, the first being a series of backcross F₁ and segregating F₂, F₃, and F₄ populations derived from two original parents selected for having dramatic differences in fruit water loss rate (very high and very low water loss). The secondly population utilized in these studies was a collection of 50 accessions representing world diversity in both species and cultivar types. We found that an unexpectedly large amount of variation was present in both fruit wax and cutin composition in these collections. In addition, our studies revealed significant correlations between the chemical composition of both the fruit cuticular waxes and cutin monomers with fruit water loss rate. Among the most significant were that high alkane content in fruit waxes conferred low fruit water loss rates and low permeability in fruit cuticles. In contrast, high amounts of terpenoids (plus steroidal compounds) were associated with very high fruit water loss and cuticle permeability. These results are consistent with our models that the simple straight chain alkanes pack closely together in the cuticle membrane and obstruct water diffusion, whereas lipids with more complex 3-dimensional structure (such as terpenoids) do not pack so closely, and thus increase the diffusion pathways. The backcross segregating populations were used to map quantitative trait loci (QTLs) associated with water loss (using DART markers, Diversity Arrays Technology LTD). These studies resulted in identification of two linked QTLs on pepper’s chromosome 10. Although the exact genetic or physiological basis for these QTLs function in water loss is unknown, the genotypic contribution in studies of near-isogenic lines selected from these backcross populations reveals a strong association between certain wax compounds, the free fatty acids and iso-alkanes. There was also a lesser association between the water loss QTLs with both fruit firmness and total soluble sugars. Results of these analyses have revealed especially strong genetic linkages between fruit water loss, cuticle composition, and two QTLs on chromosome 10. These findings lead us to further speculate that genes located at or near these QTLs have a strong influence on cuticle lipids that impact water loss rate (and possibly, whether directly or indirectly, other traits like fruit firmness and sugar content). The QTL markers identified in these studies will be valuable in the breeding programs of scientists seeking to select for low water loss, long lasting fruits, of pepper, and likely the fruits of related commodities. Further work with these newly developed genetic resources should ultimately lead to the discovery of the genes controlling these fruit characteristics, allowing for the use of transgenic breeding approaches toward the improvement of fruit postharvest shelf life.