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UPDATE `aff_pdf_cache` SET `cache` = 'a:10:{i:0;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"4090\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:85:\"Effect of packaging systems on shelf-life stability of Thai-style fried rice crackers\";s:11:\"description\";s:1948:\"The purpose of this research was to study the effect of packaging conditions on
\nshelf-life stability of Thai-style fried rice crackers, known as “nang led”, or, “kawtan” in
\nthe north of the country. Two types of packaging materials; white co-extrusion oriented
\npolypropylene and linear low density polyethylene (OPP/LLDPE) plastic bag and
\nlaminated multilayer metalized (MET) plastic bag were employed. Four conditions; none,
\noxygen absorber, desiccant and the combination of oxygen absorber and desiccant were
\nused. Eight packaging systems were compared to the traditional packaging using
\ntransparent OPP. After four months the results indicated that peroxide value, conjugated
\ndienes and conjugated trienes were increased and corresponded with the value of TBARS
\nand carbonyl compounds. This also indicated and crackers packed in transparent OPP
\nwere rancid, while the crackers in other packaging conditions had a lower level of
\nrancidity. The physical properties in terms of water activity and moisture contents were
\nslightly changed and related to the crispiness of the crackers. The crackers packed in a
\nmetallic bag with oxygen absorber and desiccant had the best crispiness. The criteria used
\nfor measuring rancidity correlated well with quantitative descriptive analysis (QDA)
\nperformed by ten trained panelists during storage. The oxidative rancidity measurement
\nand sensory evaluation showed that the sample packed in traditional packaging had strong
\nrancid flavour, while the crackers in the other eight packaging systems were still
\nacceptable to the panelists. The best packaging condition resulting from this study is the
\nmetallic bag with oxygen absorber and desiccant, because it showed the highest crispiness
\nand the lowest chemical change, especially the increase of carbonyl compounds. \";s:5:\"thumb\";s:101:\"images/t/41/effect-of-packaging-systems-on-shelf-life-stability-of-thai-style-fried-rice-crackers.jpg\";s:6:\"thumb2\";s:102:\"images/t2/41/effect-of-packaging-systems-on-shelf-life-stability-of-thai-style-fried-rice-crackers.jpg\";s:9:\"permalink\";s:85:\"effect-of-packaging-systems-on-shelf-life-stability-of-thai-style-fried-rice-crackers\";s:5:\"pages\";s:1:\"9\";s:6:\"rating\";s:3:\"2.5\";s:5:\"voter\";s:1:\"4\";}i:1;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"3758\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:74:\"Numerical Investigation of the Chilling of Food Products by Air-Mist Spray\";s:11:\"description\";s:1243:\"Spray chilling using air-mist nozzles has received
\nmuch attention in the food processing industry because of the
\nbenefits it has shown over forced air convection. These benefits
\ninclude an increase in the heat transfer coefficient and a reduction in
\nthe water loss by the product during cooling. However, few studies
\nhave simulated the heat transfer and aerodynamics phenomena of the
\nair-mist chilling process for optimal operating conditions. The study
\nprovides insight into the optimal conditions for spray impaction, heat
\ntransfer efficiency and control of surface flooding. A computational
\nfluid dynamics model using a two-phase flow composed of water
\ndroplets injected with air is developed to simulate the air-mist
\nchilling of food products. The model takes into consideration
\ndroplet-to-surface interaction, water-film accumulation and surface
\nrunoff. The results of this study lead to a better understanding of the
\nheat transfer enhancement, water conservation, and to a clear
\ndirection for the optimal design of air-mist chilling systems that can
\nbe used in commercial applications in the food and meat processing
\n\";s:5:\"thumb\";s:90:\"images/t/38/numerical-investigation-of-the-chilling-of-food-products-by-air-mist-spray.jpg\";s:6:\"thumb2\";s:91:\"images/t2/38/numerical-investigation-of-the-chilling-of-food-products-by-air-mist-spray.jpg\";s:9:\"permalink\";s:74:\"numerical-investigation-of-the-chilling-of-food-products-by-air-mist-spray\";s:5:\"pages\";s:2:\"10\";s:6:\"rating\";s:1:\"0\";s:5:\"voter\";s:1:\"0\";}i:2;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"3498\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:71:\"Shelf-Life Extension of Ripe Non-Astringent Persimmon Fruit Using 1-MCP\";s:11:\"description\";s:1302:\"An investigation was carried out to understand the potential of the commercial use of 1-MCP
\n(1-methylcyclopropene) to extend the shelf life of the non-astringent persimmon cultivar cv. Nathanzy.
\nPersimmon (Diospyros kaki Thunb.) fruit were harvested at the commercial maturity (orange color) and then
\ntreated with 1 -methylcyclopropene (1 -MCP) at three doses (0.5, 1 and 1.5 ul L_1) for 24 h at 20°C and kept at
\nambient air temperature (20°C) for shelf life evaluation. The non-1 -MCP treated fruit softened within 15 days
\nafter harvest, resulting in unacceptable quality. The 1 -MCP treatments at more than 0.5 ul L_1 inhibited fruit
\nsoftening for 30 days after harvest in association with suppression of respiration at room temperature.
\nTreatment with 0.5 ul L_1 1-MCP had a limited inhibitory effect on softening. Change in soluble solid content,
\nacid and peel color occurred during storage, but all these processes were significantly delayed by 1-MCP
\ntreatment. These results indicated that 1 -MCP is an effective tool for quality improvement and extension of shelf
\nlife in persimmon and fruit might be harvested in orange stage of ripening, at which the most desirable
\norganoleptic attributes had been developed on tree.\";s:5:\"thumb\";s:87:\"images/t/35/shelf-life-extension-of-ripe-non-astringent-persimmon-fruit-using-1-mcp.jpg\";s:6:\"thumb2\";s:88:\"images/t2/35/shelf-life-extension-of-ripe-non-astringent-persimmon-fruit-using-1-mcp.jpg\";s:9:\"permalink\";s:71:\"shelf-life-extension-of-ripe-non-astringent-persimmon-fruit-using-1-mcp\";s:5:\"pages\";s:1:\"5\";s:6:\"rating\";s:1:\"4\";s:5:\"voter\";s:1:\"1\";}i:3;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"3535\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:49:\"FREEZE DRYING OF FOOD PRODUCTS IN A CLOSED SYSTEM\";s:11:\"description\";s:706:\"Freeze drying is considered to be the best method of food drying from the product
\nquality point of view. This process enables us to preserve a very good quality of
\nthermolabile biological products, pharmaceuticals and food products subjected to
\ndrying. There is a large class of products for which the application of freeze drying is
\nnot economically justified. Another solution is a dewatering technique which would
\ncombine the advantages of both freeze drying (high product quality) and convective
\ndrying (low costs of the process). A mixed drying technique which combines surface
\nfreezing and convective drying at atmospheric pressure was proposed in the paper.\";s:5:\"thumb\";s:65:\"images/t/36/freeze-drying-of-food-products-in-a-closed-system.jpg\";s:6:\"thumb2\";s:66:\"images/t2/36/freeze-drying-of-food-products-in-a-closed-system.jpg\";s:9:\"permalink\";s:49:\"freeze-drying-of-food-products-in-a-closed-system\";s:5:\"pages\";s:1:\"5\";s:6:\"rating\";s:1:\"0\";s:5:\"voter\";s:1:\"0\";}i:4;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"3501\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:94:\"Effect of Coating and Wrapping materials on the shelf life of apple (Malus domestica cv.Borkh)\";s:11:\"description\";s:1063:\"The present investigation was carried out to study the effect of different concentrations of calcium
\nchloride (1%, 1.5%, 2%), paraffin wax coating and different wrapping materials (polyethylene,
\ncarton paper) inorder to increase the shelf life and to avoid the postharvest losses of Banky
\ncultivars of apple. In physical characteristics general appearance (color and shape of fruit),
\nweight loss percentage and organoleptic evaluation were studied during storage. In chemical
\ncharacteristics, total soluble solids, pH, acidity, total sugar, reducing sugar and Vitamin C were
\nanalyzed after 15, 30, 45 and 60 days of storage. All the treatments had significant effect on the
\nshelf life of fruits. However, Calcium chloride (2%) was reported superior to all other treatments.
\nCalcium chloride (2%) proved very useful for reducing weight loss and shriveling and retained
\nconsumer acceptability even after 60 days of storage. Polyethylene packaging stood second
\nposition after 2% calcium chloride treatment.\";s:5:\"thumb\";s:108:\"images/t/36/effect-of-coating-and-wrapping-materials-on-the-shelf-life-of-apple-malus-domestica-cv-borkh.jpg\";s:6:\"thumb2\";s:109:\"images/t2/36/effect-of-coating-and-wrapping-materials-on-the-shelf-life-of-apple-malus-domestica-cv-borkh.jpg\";s:9:\"permalink\";s:92:\"effect-of-coating-and-wrapping-materials-on-the-shelf-life-of-apple-malus-domestica-cv-borkh\";s:5:\"pages\";s:2:\"11\";s:6:\"rating\";s:1:\"2\";s:5:\"voter\";s:1:\"2\";}i:5;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"3508\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:92:\"SHELF LIFE OF FRESH-CUT SPINACH AS AFFECTED BY CHEMICAL TREATMENT AND TYPE OF PACKAGING FILM\";s:11:\"description\";s:1877:\"Fresh-cut vegetables are an important and rapidly developing class of convenience foods. Their
\nstorage life may be greatly reduced due to their high rates of respiration and transpiration and the possibility
\nof enzymatic and microbiological deterioration. Consequently, the objective of this work was to determine the
\nshelf life and the failure attribute that conditioned the shelf life of fresh-cut spinach treated with chemical
\nsolutions and packaged in bags with different permeabilities. The shelf life of fresh-cut vegetables was
\ndefined as the time of refrigerated storage at which any one of the sensory attributes scored below 7 or when
\nthe microbiological counts exceeded 5.10
\nCFU/g. Fresh-cut spinach was treated with citric acid and ascorbic
\nacid solutions and packaged in mono-oriented polypropylene (OPP) bags or low-density polyethylene (LDPE)
\nbags. Sensory attributes and total microbial counts were evaluated throughout refrigerated storage. Response
\nsurface methodology (RSM) was used to study the simultaneous effect of chemical treatment and refrigerated
\nstorage time on sensory and microbiological quality of fresh-cut spinach. A quadratic polynomial regression
\nmodel was assumed for predicting off-odor, general appearance, wilting, browning, color, and mesophilic
\naerobic population. Type of packaging film only influenced development of off-odor (p?0.001) and had no
\neffect on visual sensory attributes or microbiological counts (p>0.05). Development of off-odor was the
\nattribute that limited shelf life of fresh-cut spinach packaged in OPP bags. On the other hand, shelf life of
\nsamples packaged in LDPE bags was dependent on a decrease in general appearance or an increase in
\nmicrobiological counts, depending on the chemical treatment used.\";s:5:\"thumb\";s:108:\"images/t/36/shelf-life-of-fresh-cut-spinach-as-affected-by-chemical-treatment-and-type-of-packaging-film.jpg\";s:6:\"thumb2\";s:109:\"images/t2/36/shelf-life-of-fresh-cut-spinach-as-affected-by-chemical-treatment-and-type-of-packaging-film.jpg\";s:9:\"permalink\";s:92:\"shelf-life-of-fresh-cut-spinach-as-affected-by-chemical-treatment-and-type-of-packaging-film\";s:5:\"pages\";s:1:\"7\";s:6:\"rating\";s:1:\"0\";s:5:\"voter\";s:1:\"0\";}i:6;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"3499\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:107:\"Lengthening storage and shelf life of Uapaca kirkiana (Muell. Arg.), an indigenous fruit to parts of Africa\";s:11:\"description\";s:2227:\"Uapaca kir
\nAfrica, is being domesticated. Fruits are gathered from the ground when ripe, or dislodge
\nand incubated to ripen them. While the fruit are widely marketed (mostly in informal markets), household utilisatio
\nand marketing are limited by a short shelf life of about 3 days for ripe fruit. To investigate ways to increase the
\nstorage life of the fruit, we evaluated the influence of storing unripe fruit in a cold room (5
\nC), at ambient room
\ntemperature (30
\nC), or in clay pots (31
\nC), on the subsequent softening of the fruit after removal from storage. T
\neffect of keeping ripe fruit on open plates, in polyethylene bags and clay pots, all at ambient room temperature, on
\nweight loss, skin and pulp colour, and soluble solids concentration (SSC) was also evaluated. Overall, unripe fruits
\nunder cold storage lost less weight and their softening was delayed, thus extending their storage life. In contrast,
\nstoring fruit in clay pots advanced and enhanced their softening and subsequent deterioration. Ripe fruit kept in
\npolyethylene bags lost 10 % of initial fresh weight over a 6 day storage period compared with 29% for fruit on op
\nplates and 22% in clay pots. Storing ripe fruit in polyethylene bags maintained a higher proportion (78%) of fruit
\nwith a skin colour rating of fair and good (combined) compared with only 28% and 35% of the fruit from plates an
\nclay pots, respectively. The remaining fruit developed a darkened dull skin colour. In addition, 34% of the fruit from
\npolyethylene bags still had the desirable orange pulp colour on day 6, compared with only 4% and 0% for plates and
\nclay pots respectively. The SSC were highest in ripe fruit kept on plates and clay pots compared with polyethylene
\nbags, probably as a result of the concentration effects associated with water loss from fruit. The study has
\ndemonstrated the potential for low temperature storage and using polyethylene packaging to lengthen stora
\nshelf life of fresh U. kirkiana fruit, but the possible risk of chilling injury at these low storage temperatures needs t
\nbe evaluated. \";s:5:\"thumb\";s:118:\"images/t/35/lengthening-storage-and-shelf-life-of-uapaca-kirkiana-muell-arg-an-indigenous-fruit-to-parts-of-africa.jpg\";s:6:\"thumb2\";s:119:\"images/t2/35/lengthening-storage-and-shelf-life-of-uapaca-kirkiana-muell-arg-an-indigenous-fruit-to-parts-of-africa.jpg\";s:9:\"permalink\";s:102:\"lengthening-storage-and-shelf-life-of-uapaca-kirkiana-muell-arg-an-indigenous-fruit-to-parts-of-africa\";s:5:\"pages\";s:1:\"8\";s:6:\"rating\";s:1:\"0\";s:5:\"voter\";s:1:\"0\";}i:7;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"3504\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:71:\"Colour change of apple as a result of storage, shelf-life, and bruising\";s:11:\"description\";s:1326:\"Two apple cultivars (Champion and Jonagold)
\nwere used to determine the colour of fruit skin in display condi-
\ntions. The apples were stored for five months and then kept at shelf-
\nlife conditions for an additional 15 days. The colour of each apple
\nwas measured at six points around the fruit from blush to ground
\ncolour. The measurements were performed with the Braive 6016
\ncolorimeter according to the L*a*b* system.
\nAfter storage, the colour of the apples was found to be stable,
\nhowever, some changes in the colour components during display
\nwere observed. All the brightness and chromaticity parameters of
\nblush were different to the ground colour, indicating red areas on
\nthis side of fruit. The blush did not change, while the slight increase
\nin ground colour indicated the influence of shelf-conditions. All
\nchanges of colour at shelf-life could be described by linear regres-
\nsion, while the multiplicative model indicated the influences of
\ntime on the colour of fruit skin after bruising. The high blush colour
\nconsists of a more intensive component, which is frequently a rea-
\nson why bruising is invisible in this area. The red component de-
\ncreases after bruising, but increases under shelf-life conditions.\";s:5:\"thumb\";s:85:\"images/t/36/colour-change-of-apple-as-a-result-of-storage-shelf-life-and-bruising.jpg\";s:6:\"thumb2\";s:86:\"images/t2/36/colour-change-of-apple-as-a-result-of-storage-shelf-life-and-bruising.jpg\";s:9:\"permalink\";s:69:\"colour-change-of-apple-as-a-result-of-storage-shelf-life-and-bruising\";s:5:\"pages\";s:1:\"8\";s:6:\"rating\";s:1:\"2\";s:5:\"voter\";s:1:\"3\";}i:8;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"3507\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:100:\"Effect of Postharvest Treatments with Some Coating Materials on the Shelf Life and Quality of Banana\";s:11:\"description\";s:1096:\"An experiment on the effect of some coating materials on the storage and quality of banana var. Amrita sagar
\nwas carried out at Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur during September 1997 to
\nJanuary 1 998. The five materials viz., CaCI2 @ 1 %, waxol, Benlate 500 ppm, surfactant (Jet powder) @ 6% , thickener
\n(corn starch) @ 6% and their combinations were considered as coating materials. The longest shelf life was found in
\nwax coated fruits (21 days) with the lowest weight loss per finger (6.89%) while the shortest shelf life was recorded
\nin Benlate treated fruits (9.33 days). The highest weight loss was obtained in CaCI2 treated fruits (25.07%). The highest
\npercentage of total sugars was recorded in control fruits (21.63) and the lowest in wax coated fruits (18.8) at full ripe
\ncondition. A moderate high TSS was obtained in wax coated fruits (29 %) as compared to the highest TSS in Benlate
\ntreated fruits (30.5%) at full ripe stage. The lowest titrable acidity was also recorded in wax coated fruits (0.47%).\";s:5:\"thumb\";s:116:\"images/t/36/effect-of-postharvest-treatments-with-some-coating-materials-on-the-shelf-life-and-quality-of-banana.jpg\";s:6:\"thumb2\";s:117:\"images/t2/36/effect-of-postharvest-treatments-with-some-coating-materials-on-the-shelf-life-and-quality-of-banana.jpg\";s:9:\"permalink\";s:100:\"effect-of-postharvest-treatments-with-some-coating-materials-on-the-shelf-life-and-quality-of-banana\";s:5:\"pages\";s:1:\"4\";s:6:\"rating\";s:4:\"3.75\";s:5:\"voter\";s:1:\"4\";}i:9;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"3510\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:111:\"Extending the shelf life of lychee using different CO2:O2 ratios and an ethylene absorbent in polyethylene bags\";s:11:\"description\";s:1094:\"The extension of the shelf life and quality of lychee was examined by using CO2:O2 ratios plus
\nan ethylene absorbent in polyethylene bags. The weight loss of lychee increased according to
\nstorage time. Lychee stored in 3% ethylene absorbent with CO2:O2 flow rates of 0:0 PSI lost
\nthe most weight with a mean of 1.44%. The total soluble solid content (17.10-17.9 brix) and
\ntitratable acidity (0.25-0.31%) of lychee slightly decreased in all treatments according to
\nstorage time. Lychee stored in 4% ethylene absorbent with CO2:O2 flow rates of 5:5 PSI
\nresulted in the best acceptable quality and longest storage life of 18 days. Lychee stored in
\nLDPE bags with CO O2 flow rates of 0:0 PSI lost the most weight with a mean of 1.70%. Total
\nsoluble solid content (15.73-17.2 brix) and titratable acidity (0.18-0.22%) in all lychee
\ntreatments decreased slightly according to storage time. Lychee stored in PE bags with CO2:O2
\nflow rates of 5:5 PSI had the best performance and longest storage life of 18 days with
\nacceptable quality.\";s:5:\"thumb\";s:127:\"images/t/36/extending-the-shelf-life-of-lychee-using-different-co2-o2-ratios-and-an-ethylene-absorbent-in-polyethylene-bags.jpg\";s:6:\"thumb2\";s:128:\"images/t2/36/extending-the-shelf-life-of-lychee-using-different-co2-o2-ratios-and-an-ethylene-absorbent-in-polyethylene-bags.jpg\";s:9:\"permalink\";s:111:\"extending-the-shelf-life-of-lychee-using-different-co2-o2-ratios-and-an-ethylene-absorbent-in-polyethylene-bags\";s:5:\"pages\";s:2:\"20\";s:6:\"rating\";s:1:\"0\";s:5:\"voter\";s:1:\"0\";}}', `cache_on` = '2015-02-28 10:57:07' WHERE `aff_id` = '245584'