Factors storage time

Relationship of Bacterial Histidine Decarboxylase Production to Histamine Formation. Many studies have been completed with the objective of understanding factors such as storage time and temperature that influence production of histamine in fish. The majority of the investigations have considered only the histamine content of the product, and, consequently, only limited information is available concerning the relationship of histidine decarboxylase formation by the microflora to histamine build-up. 

In some interesting studies, artificial tongues are employed to evaluate the effect of a number of process factors on the quality of the finished products (Esbensen et al., 2004 Rollm de Moura et al., 2007 Rudnitskaya et ah, 2009b) or the effects of storage time and conditions (Apetrei et ah, 2007 Cosio et ah, 2007 Kantor et ah, 2008 Parra et ah, 2006a Rodriguez-Mendez et ah, 2007). 

Figure 29. Plot of storage data for three propellant formulations at various temperatures. Critical storage time is defined as the time required for the strain at maximum stress or the maximum stress itself, to change by a factor of 2. Uniaxial constant strain rate data at 0.74 in./min. and 77°F. (44)...

Fig. 19. Comparison of the intrinsic viscosity and the drag reduction material function (friction factor versus Reynolds number) dependent on storage time, Mw = 8.1 106 g/mol, c = 50 ppm in distilled water, d = 6.1 mm (Wagner)...

When there was no benzophenone in the packaging there was none detected in the food. However, there was not a clear numerical correlation between levels of benzophenone in cartonboard and food. Differences in the composition of the foods tested may have been important in this respect, along with other factors such as the storage time, the storage temperature, the extent of any direct contact made between the food and the package, and the presence or absence of any barrier material between the printed cartonboard and the food. 

In conclusion we emphasize that the final chemical composition of the surface films covering Li electrodes in solutions is the result of a delicate balance between several competing reduction processes of solvent, salt anion, and contaminants. In this section we emphasize the role of salt reduction processes. However, each solution has to be studied separately since the above balance is determined by factors such as salt concentration, the nature of the solvent, contamination level, etc., all of which differ from system to system. Table 4 presents element analysis by XPS of surface films formed on freshly prepared Li electrodes in several solutions. It demonstrates how the impact of salt reduction on the Li surface chemistry depends on the solution composition and the storage time. (The atomic percentage of fluorine on the surface is a good measure for the impact of the salt.)... 

Storage conditions depend on the end use for the product, the packaging system, and the desired storage time. Milkfat in hermetically sealed cans and dmms is the least affected by its storage environment. Ambient storage is commonly used and must be to the same standards as used for other food smffs (122). In the European community and the United States, temperature is not a major factor, but it can be in tropical countries, where the temperature may rise to 35 0°C. At temperatures in excess of 30°C, the milkfat deteriorates significantly more rapidly, and there is an increased risk that the stored fat will have a stale, oxidized off-flavor. 

A major factor contributing to the variability in vitamin C content of potatoes is the storage time. Augustin et al. (44) reported a sharp decrease in the vitamin during the first 4 months of storage of potatoes at about 7°C and 95% relative humidity. Over the next 4 months there was either a complete leveling out or a less pronounced decrease. After 8-months storage all varieties appeared to contain about the same concentration of vitamin C (40-50 mg/100 g DWB). 

Therefore, it seems timely to survey recent studies where well characterized series of catalysts have been used with appropriate ranges of crystallite size, sometimes catalysts with ultra-dispersed metals, and generally prepared and used with an appreciation of the possible intmsion of adventitious factors, e.g., chloride residues, storage time, or conversion levels. 

Third, assays need to describe methods used for obtaining minimal detection limits (e.g., mean plus 3 SD of 20 replicates of a zero calibrator) and total imprecision, describing at what concentration a 10% CV is attained. Preanalytical factors that should be described include the effects of storage time and temperature, glass versus plastic tubes and gel separator tubes, and the influence of anticoagulants and whole blood measurements. As more assay systems are devised for POCT, the same rigors applied to the central laboratory methodologies need to be adhered to by the POCT systems. 

---