Effect of storage temperature

Table IV. Effects of Storage Temperature on Color of Dehydrated Carrots...

Turker, N. et al., Effect of storage temperature on the stability of anthocyanins of a fermented black carrot Daucus carota var. L.) beverage shalgam, J. Agric. Food Chem., 52, 3807, 2004. 

Figure 11.1. Effect of storage temperature (0, 5, 10°C) on (I) total anthocyanins (mg/100 g FW), (II) total phenols (mg/100 g FW), and (III) antioxidant capacity measured as ORAC (p.mol TE/g FW) of strawberry fruit (cv. Chandler). Bars show the final values after treatments. Different letters on top of the bars indicate statistical differences among treatments (p < 0.05).

The effect of storage temperatures on total phenol compounds on strawberry fruit has been also reported (Ayala-Zavala and others 2004). Total phenol compounds increased in berries stored at 5°C and 10°C (Fig. 11.1, II). However, strawberry fruit stored at 0°C maintained a constant value of total phenol compounds during the storage period. Both temperature and storage time had a significant effect on total phenol compounds of strawberry fruits (Ayala-Zavala and others 2004). 

Ayala-Zavala JF, Wang SY, Wang CY and Gonzalez-Aguilar GA. 2004. Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit. LWT Food Sci Technol 37(7) 687—... 

Romero, C. and Bakker, J., Effect of storage temperature and pyruvate on kinetics of anthocyanin degradation, vitisin A formation and color characteristics of model solution. J. Agric. Food Chem. 48, 2135, 2000. 

Kazami, D., Tsuchiya, T., Kobayashi, Y, Ogura, N. (2000). Effect of storage temperature on quality of potato tubers. J. Japanese Soc. Food Sci. Technol.-Nippon Shokuhin Kagaku Kagaku Kaishi, 47, 851-856. 

Figure 7. Effect of storage temperature (-20, 27, and 35 C) on raw shrimp that were cooked prior to measuring imp ance at 40 C.

FIGURE 10.4 Effect of storage temperature on the change in particle size of clarithromycin emulsion over 165 days. The initial pH ofthe emulsion was 7.5. Kei L )(50C, (O) 3CPC, (A) 4CPC, ( ) 5CPC, and ( )... 

Hakata T., K. Yasuda, and H. Okano. 1981. Effect of storage temperature on disintegration time of soft gelatin capsulesArchives of Practical Pharmacy, Yakuzaigaku, 41 276-281. 

Loeffler, H. J. Processing of orange juice effect of storage temperature on quality factors of bottled juice. 

The leaf extract of curry leaf has been reported to contain moisture (66.3%), protein (1%), fat (1%), carbohydrate (16%), fibre (6.4%) and mineral matter (4.2%). The main minerals per 100 g of leaves are calcium (810 mg), phosphorus (600 mg) and iron (2.1 mg). The vitamins in the leaves are carotene (12,600 i.u.), nicotinic acid (2.3 mg) and vitamin C (4 mg) (Anon., 1962 Kumar et al., 1999). The extract also contains oxalic acid, which reduces the availability of calcium. The contents are total oxalate (1.352%) and soluble oxalate (1.155%) (Ananthasamy et al., 1960 Walde et al., 2005). The effects of storage temperature on the nutritive value were studied by Palaniswamy et al. (2002). Reisch et al. (1994a) found the furocou-marins in the seeds. 

Palaniswamy, U.R., Stuart, J.D. and Caporuscio, C.A. (2002) Effects of storage temperature on the nutritive value of curry leaf. In Janick, J. and Whipkey, A. (eds) Trends in New Crops and New Uses. Proceedings V National Symposium, Atlanta, Georgia, 10-13 November 2001. ASHA Press, Alexandria, Virginia, pp. 567-569. 

Muir, D.D., Kelly, M.E., Phillips, J.D. 1978a. The effect of storage temperature on bacterial growth and lipolysis in raw milk. J. Soc. Dairy Technol. 31, 203-208. 

The effect of storage temperature on the oxidative stability of milk and milk products is unclear. Storage, in air, at 2°C inhibited the development of oxidized flavor in dry whole milk when compared with control samples held at 38°C (Pyenson and Tracy, 1946). Oxidative deterioration of UHT cream occurred two to three times more rapidly at 18°C than at 10°C, while little or no oxidation occurred at 4°C (Downey, 1969). The oxidation-reduction potential of butter and the rate of flavor deterioration have been reported to increase as the storage temperature increased (Weihrauch, 1988). 

Hakata, T. Sato, H. Watanabe, Y. Matsumoto, M. Effect of storage temperature on the physicochemical properties of soft gelatin capsule shells. Chem. Pharm. Bull. 1994, 42 (7), 1496-1500. 

Toffaletti J, Blosser N, Kirvan K. Effects of storage temperature and time before centrifugation on ionized calcium in blood collected in plain vacutainer tubes and silicone-separator (SST) tubes. Clin Chem 1984 30 553-6. 

Fig. 6 Effect of storage temperature and time duration on relative service time of alkaline cells. (From Ref l) (View this art in color at www.dekker.com.)...

TABLE 2. Effect of Storage Temperatures on Virus Stability... 

Low temperature storage was found to be the most effective treatment for the preservation of cut lettuce (12) and citrus salads (14.). Table II shows the effect of storage temperature on the quality of cut lettuce. 

Cenkowski, S., Dexter, J.E., and Scanlon, M.G. 2000. Mechanical compaction of flour The effect of storage temperature on dough rheological properties. Can. Agric. Engin. 42, 33-41. 

The effects of storage temperature on sediment formation were studied using 2,5-dimethylpyrrole as the model compound. Arrhenius plots fcr both 2 diesel and JP-8 are shown in Figures 5 and 6. The fairly linear plots permit estimation of apparent reaction activation energies of 10.7 kcal/mole in 2 diesel and 14.4 kcal/mole in JP-8. These are rather low and suggest some interactive or catalytic effects are involved. 

Figure 176. Effect of storage temperature on the charge in melting time of suppositories following 6-month storage. (Reproduced from Ref. 707 with permission.)...

Effect of storage temperature CFC-free salbutamol was shown to deliver a more consistent dose and a more consistent fine particle mass over a range of temperatures from -20 to 20°C. Only at temperatures less than -10°C did the fine particle mass as a percentage of the initial dose, de-CTease, and then only to approximately 65%. 

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