Filters

2012 - 20152

More filters

20192
Reset filters

Settings

DDC: 630 × Subject: temperature ×

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Effects of storage conditions and duration on physicochemical and microbial quality of the flour of two cassava cultivars (TME 419 and UMUCASS 36)
    (Milton Park : Taylor & Francis, 2015) Uchechukwu-Agua, Amarachi D.; Caleb, Oluwafemi J.; Manley, Marena; Opara, Umezuruike Linus
    This study investigated the effects of storage conditions: cool (15 ± 1°C, 90% relative humidity (RH)), ambient (23 ± 2°C, 60% RH) and higher (38 ± 2°C, 60% RH) on changes in physicochemical quality attributes of two cassava flour cultivars (TME 419 and UMUCASS 36) packaged in paper bags and stored for 12 weeks. Physicochemical and microbial qualities were studied at weeks 0, 4, 8 and 12. Moisture content decreased from 12.0% to 7.1% and 9.8% to 6.8% in cultivars ‘TME 419’ and ‘UMUCASS 36’, respectively. Carotenoid content was higher in cultivar (cv.) ‘UMUCASS 36’ (2.5 ± 0.10 mg/g) compare to cv. ‘TME 419’ (1.8 ± 0.11 mg/g). Colour indices of the cassava flour were significantly influenced by storage duration. A slight decrease in microbial load from 5.4 to 4.8 log CFU/g was observed, with increase in temperature from 15°C to 38°C at the end of storage. The ambient storage condition best maintained nutritional and physicochemical quality.
  • Thumbnail Image
    Item
    Storage problems of poplar chips from short rotation plantations with special emphasis on fungal development
    (Warsaw : Sciendo, 2012) Horváth, Zsuzsanna; Marosvölgyi, Béla; Idler, Christine; Pecenka, Ralf; Lenz, Hannes
    There are several problems in storing wood chips freshly harvested from short rotation plantations, which result in quality losses as well as in dry matter and energy losses. The factors influencing the degradation of raw material are examined in this paper with special focus on fungal development. An excessive growth of fungi is connected to dry matter losses and also to an increased health risk during raw material handling. The following factors were measured during 6 months storage of poplar wood chips depending on particle size: box temperature, moisture content, pH-value, appearance of fungi in the storage and the concentration of fungal particles in the air. The results show a close connection between particle size, temperature and attack of fungi. During the storage mesophilic and termophilic species of the genera Alternaria, Aspergillus, Cladosporium, Mucor and Penicillium appeared. The concentration of fungal particles is the highest for fine chips and decreases in bigger particles. There was a special focus on the investigation of the properties of coarse chips (G 50), which represent a good compromise between handling, storage losses and health risk due to fungal development.