Production during storage

How do you prevent damage or deterioration of product during storage ... 

Sowbhagya, H.B. et ah. Stability of water-soluble turmeric colourant in an extmded food product during storage, J. Food Eng., 67, 367, 2005. 

J. Brange, S. Havelund, and P. Hougaard, Chemical stability of insulin 2 Formation of higher molecular weight transformation products during storage of pharmaceutical preparations, Pharm. Res, 9, 727 (1992). 

The evidence reviewed here is consistent with the idea that the condensed conformation of secretory products during storage in the cell, and their hydrated conformation upon release from the cell, reflect the corresponding condensed and decondensed phases of a polymer gel. Product release in exocytosis would result from a polymer gel phase transition that is probably triggered by a polycation Zl +2/Na+ ion exchange via the secretory pore. 

Identification information Convenience/compliance For the full life of a product during Storage Transport Display and use... 

Hesperidin crystals are found in frost damaged oranges (8) where cells have been disrupted due to the formation of ice crystals. It occasionally precipitates out of concentrated orange juice products during storage and is often found as a... 

The native surface films can be composed of CaO, Ca(OH)2 and CaC03. These films are replaced by solvent and salt anion reduction products during storage of Ca electrodes in solutions. 

The Committee recommended that product specifications stipulate those situations in which specific performance characteristics of the container are required (e.g. to avoid potential corrosion of metal containers or metal caps by the product during storage). 

The hydrazone should be used as soon as possible. If it is stored, care must be taken to exclude moisture, which catalyzes disproportionation to hydrazine and acetone azine.5 7 Even in the absence of moisture it disproportionates slowly at room temperature and so should be redistilled immediately before use. Old samples can be regenerated fairly satisfactorily by reheating them for 12-16 hours at 100° before redistillation, but there is always some irreversible decomposition to high-boiling products during storage. 

Figure 13 shows GR and DSC lueasurements, and Table i the coitiparison of the resuLls. With DSC, changes in the dry product during storage couJd also be determined [Jb],... 

Dolomite refractories. The basic raw material is dolomite CaMg(C03)2 which is much more abundant in nature than magnesite. Firing of pure dolomite yields a mixture of CaO and MgO which hydrates more readily than MgO but much less so than CaO alone. Protective tar coatings can be used to prevent access of air humidity to the products during storage. 

The products maintain their natural cell structure, and the aim is to freeze the free water to pure ice crystals, leaving the soluble substances as high concentrates or even crystallized. To ensure good stability of the product during storage, a product temperature of -20 to -30°C should be achieved to ensure that more than 95 percent of the free water is frozen. 

Lindroth, S., Niskanen, A., and Pensala, O. 1978. Patulin production during storage of blackcurrant, blueberry and strawberry jams inoculated with Penicillium expansum mold. J. Food Sci. 43, 1427-1429. 

Food preservation is designed to prevent undesirable changes in food and food products. However, flavor changes in food products during storage occur continuously for processed foods, although the deterioration of flavor quality is not significant in most cases. 

Inclusion of antimicrobials in the formulation of RTE meat products is prescribed in effective control. Many U.S. meat processors are, therefore, currently adding preservatives, such as sodium or potassium lactate (up to 2%) in combination with sodium diacetate (0.05-0.15%) to product formulations (Thompkin, 2002). Organic acids (or their salts) plus bacterio-cins, applied as immersion or spraying solutions alone or in combination, can also control L. monocytogenes contamination on RTE meat products during storage (Geornaras et al., 2006). 

More recently, two major outbreaks of Sahnonelosis occurred in the US related to eaten raw peppers and peanut butter (Maki 2009). These outbreaks underscore the fact that even in advanced countries with strict regulations of food processing and distribution, food borne outbreaks of enteric infections continue to occur. Safety controls should be mainly directed to milk and dairy products, eggs, egg products, poultry, fresh fruits and vegetables. These measures should extent to bacterial contamination of the products during storage and distribution of food to avoid contamination. 

The basic method of distillation (ASTM D-86) is one of the oldest methods in use because the distillation characteristics of hydrocarbons have an important effect on safety and performance, especially in the case of fuels and solvents. The boiling range gives information on the composition, the properties, and the behavior of petroleum and derived products during storage and use. Volatility is the major determinant of the tendency of a hydrocarbon mixture to produce potentially explosive vapors. Several methods are available to define the distillation characteristics of petroleum and its various petroleum products. In addition to these physical methods, other test methods based on gas chromatography are also used to derive the boiling point distribution of a sample (ASTM D-2887, ASTM D-3710, ASTM D-5307, ASTM D-6352). 

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