Effects of log storage conditions and steaming process on the formaldehyde emissions of particleboard manufactured from eucalyptus (E. camaldulensis) wood

The aim of this study was to determine the changes in formaldehyde emissions of eucalyptus particleboards produced from logs stored under different conditions (indoor, outdoor, and under water) or steamed. The pH and Stiasny values of particles changed significantly according to the storage condition and log steaming process. The pH values of particles obtained from steamed logs and stored outdoors for 4 months were found to be lower than those of the particles obtained from logs stored in the other aforementioned two conditions. The peaks of acetyl groups in the IR-spectra of the four group particles were similar. There was a strong relationship among the formaldehyde emission values of the panels pressed at 150 °C and the Stiasny values of the particles from which the panels were produced. The formaldehyde emission values of the panels pressed at 190 °C were lower than those of the panels pressed at 150 °C.     

Hydrothermal treatment of strand particles of pine for the improvement of OSB panels

The aim of this study was to evaluate the effect of hydrothermal treatment in strand particles of pine used for oriented strand boards (OSB) production. Strand particles of pine were hydrothermally treated at 130, 150 and 170 °C for 7 and 21 min, for the determination of chemical composition, pH, equilibrium moisture content, particles mass loss, and contact angle of these particles with phenol–formaldehyde resin. Afterwards, OSB panels were produced using 8% phenol–formaldehyde resin, with a nominal density of 0.7 g/cm³, and pressing cycle at 170 °C and 3.14 MPa for 8 min. Then, the panels were kept in climate chamber until mass stabilization for the determination of their physical and mechanical properties, and for comparison with the European standards. The hydrothermal treatment in the particles decreased carbohydrate, especially mannan, xylan and arabinans, resulting in reduced equilibrium moisture content, pH, and contact angle, and increasing buffer capacity and mass loss. In OSB panels, treated particles caused the drop in the equilibrium moisture content and reduction of the thickness swelling of the panel, without reducing the mechanical strength, making the hydrothermal treatment very attractive. The hydrothermal treatment at 170 °C for 7 min allowed the resulting OSB panel being classified into the categories 1 and 2 of the European standard, expanding its range of use.     

Effect of short-term thermomechanical densification of wood veneers on the properties of birch plywood

In this study, the physical and mechanical properties of plywood panels made from pre-compressed birch (Betula verrucosa Ehrh.) veneer were evaluated. Veneer sheets underwent short-term thermo-mechanical (STTM) compression at temperatures of 150 or 180 °C and at pressures of 0.5, 1.0, 1.5, 2.0, 2.5, 3.0 or 3.5 MPa for a period of 1 min prior to adhesive being applied and pressed into panels using phenol formaldehyde adhesive at 100 g/m² spread rate; this was one-third less than the adhesive spread used for the control panels (150 g/m²). The pressing pressure was 1.0 MPa, which was almost half of the pressure used for the control panels (1.8 MPa); and pressing time was 3 min, also half of the pressing time used for the control panels (6 min). The results showed that surface roughness of compressed veneer, water absorption and thickness swelling of plywood panels made from compressed veneer were significantly improved. The shear strength values of plywood panels made from compressed birch veneer even with reduced adhesive spread were higher than those of plywood panels made from uncompressed veneer. The findings in this study indicated that compression of birch veneer could be considered as an alternative to produce more eco-friendly (owing to smaller adhesive spread) value-added material with enhanced properties.     

The influence of storage temperature and storage time on color stability,retail properties and case-life of retail-ready beef

Steaks from three different muscles were either vacuum or carbon dioxide packed and stored for up to 24 weeks at three different storage temperatures (−1.5, 2, or 5 °C). Following storage, they were displayed for up to 30 h. CIE color coordinates, the oxidative states of myoglobin and pH were measured and muscle color, surface discoloration, retail appearance, and odor were evaluated prior to storage and during display (0, 1, 2, 4, 6, 24 and 30 h), and/or immediately prior to and following display. Prior to display, pH was negatively related to duration of storage, and samples stored at −1.5 °C had the highest and samples stored at 5 °C, had the lowest pH. Perception of muscle color was influenced by duration of storage and display, but lower storage temperatures appeared to produce a stabilizing effect. Both lightness of muscle color and deoxymyoglobin content were apparently not influenced by storage temperature or duration of storage or display. Both oxymyoglobin (OMB) and redness, as defined by CIE a* values, were lost progressively during storage and display, but this loss was progressively lower as storage temperature decreased. Yellowness of muscle color, as defined by CIE b* values, generally decreased as storage was prolonged, and this decrease was observed more quickly at higher storage temperatures. Surprisingly, b* values were not related to duration of display. Both surface discoloration and metmyoglobin (MMB) content increased progressively during storage and display. Samples stored at 5 °C displayed the most surface discoloration, while samples stored at −1.5 °C contained the least MMB and displayed the least surface discoloration. Retail appearance deteriorated progressively during storage in all samples stored at 2 and 5 °C and in samples stored at −1.5 °C, which were displayed for at least 24 h. Retail appearance also deteriorated progressively during display in samples stored at −1.5 and 2 °C for three weeks or longer and in samples stored at 5 °C for 0 to 15 and 24 weeks. In unstored samples, samples to be stored at −1.5 °C generally received the lowest retail appearance scores, but after prolonged storage and display, samples stored at −1.5 °C received higher retail appearance scores than samples stored at 5 °C, particularly when samples were stored for 12 weeks or longer and displayed for 1 h or more. Odor deteriorated progressively during storage when measured both prior to display and after 30 h of display. In samples stored for three weeks or longer, samples stored at −1.5 °C generally received the lowest odor scores and were perceived to have the least prevalent off-odors. Samples stored at −1.5 °C maintained a retail case-life of 30 h, when stored for up to 17 weeks, while samples stored at 2 and 5 °C maintained a retail case-life of 30 h, when stored for only eight and seven weeks, respectively. Consequently, storage life can be more than doubled by storage at subzero temperatures (−1.5 °C).     

Proteolysis and storage stability of UHT milk produced in Turkey

The effect of raw milk quality (total and psychrotrophic bacterial and somatic cell counts, proteinase and plasmin activity) and UHT temperature (145 or 150 °C for 4 s) on proteolysis in UHT milk processed by a direct (steam-injection) system was investigated during storage at 25 °C for 180 d. High proteinase activity was measured in low-quality raw milk, which had high somatic cell count, bacterial count and plasmin activity. The levels of 12% trichloroacetic acid–soluble and pH 4.6-soluble nitrogen in all milk samples increased during storage, and samples produced from low-quality milk at the lower UHT temperature (145 °C) showed the highest values. Bitterness in UHT milk processed from low-quality milk at 145 °C increased during storage; gelation occurred in that milk after 150 d. The RP-HPLC profiles of pH 4.6-soluble fraction of the UHT milk samples produced at 150 °C showed quite small number of peaks after 180 d of storage. Sterilization at 150 °C extended the shelf-life of the UHT milk by reducing proteolysis, gelation and bitterness.     

Utilization of bark flours as additive in plywood manufacturing

Increasing demand for wood based panel products and shortage of wood as raw material have triggered many efforts to utilize residues generated annually by the forest industries including a large portion of bark in panel production. In this study, the effects of using bark flours as additives obtained from different wood species (walnut, chestnut, fir and spruce), having much polyphenol content, on some physical and mechanical properties and formaldehyde emission of plywood panels were examined. Wheat flour, which has been used widely as additive in plywood manufacturing, served as control. Plane tree (Platanus orientalis) logs were obtained for veneer manufacturing. Urea formaldehyde (UF) resin with 55 % solids content was used as adhesive. The bonding shear strength, bending strength, modulus of elasticity (MOE), density, equilibrium moisture content and formaldehyde emission of plywood panels were determined according to related standards. It was found that the use of flours obtained from the barks of chestnut and fir trees in the glue mixture decreased the formaldehyde emission of panels. The bonding strength values of the test panels made using the glue mixture including the flour of walnut and spruce barks as additive were lower than those of the panels with adhesive containing the flour of fir and chestnut barks. The panels manufactured with adhesives including the flour of fir bark gave the highest bending strength and modulus of elasticity values.     

Effect of cook temperature on starter and non-starter lactic acid bacteria viability,cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures

Semi-hard cheeses were manufactured using Streptococcus thermophilus and Lactobacillus helveticus cultures and their ripening was characterised. During cheese manufacture, curds were cooked to a maximum temperature of 47, 50 or 53 °C, pre-pressed under whey at pH 6.15, moulded, pressed and brined. Increased cook temperature resulted in increased manufacture time, a significantly reduced growth rate of S. thermophilus during manufacture in the order 47≈50 °C>53 °C and in significantly lower mean viable cell counts of S. thermophilus up to 56 d of ripening. Increasing cook temperature had no significant effect on mean viable cell numbers of L. helveticus or non-starter lactic acid bacteria (NSLAB). Cheeses produced from curds cooked to 47 °C had significantly higher levels of moisture in non-fat substances (MNFSs), salt-in-moisture and a significantly lower pH and levels of butyrate compared with cheeses produced from curds cooked to 50 or 53 °C.     

Clostridium botulinum Growth and Toxigenesis in Shelf-Stable Noodles

Unacidified and acidified noodles were inoculated with a composite of C. botulinum types A and B spores. Noodles were cooked, packaged in oxygen-permeable polypropylene bags, steamed, cooled, then stored aerobically at 7 or 23°C, or anaerobically at 30°C. Toxin did not develop in any aerobically stored samples at pH ±4.5. Toxin developed in samples with pH >5.0, stored aerobically and anaerobically. In addition, toxin was detected in one anaerobically incubated acidified unit where pH had been increased by microbial growth. Proper acidification of product prevented toxic growth of C. botulinum.     

Determination of Amoxicillin Stability in Chicken Meat by Liquid Chromatography–Tandem Mass Spectrometry

An amoxicillin stability study was performed under different pH (1, 3 and 5) and temperature (4 °C, 22 °C, 37 °C and 55 °C) conditions and for incurred samples stored at −20 °C with the goals of better understanding amoxicillin degradation and characterising its main degradation products (amoxicilloic acid and amoxicillin diketopiperazine). The analytical methodology used consisted of a simple extraction using phosphate buffer (pH 8) with sodium chloride followed by a sample clean-up using OASIS? HLB cartridges and a liquid chromatography–tandem mass spectrometric analysis. Amoxicillin was found to be greatly unstable at temperatures above 22 °C for all pH values studied, so it was recommended that biological samples should be frozen at temperatures below −70 °C until analysis of the amoxicillin residues.     

Use of tannin adhesive from Stryphnodendron adstringens (Mart.) Coville in the production of OSB panels

Stryphnodendron adstringens (Mart.) Coville is a species from the Cerrado (Brazilian tropical savanna) popularly known as barbatimão. Its main use of economic value lies in the extraction of the tannins found in its bark and leaves. The purpose of this study was to assess the technical viability of using a tannin-based adhesive coming from the bark of Stryphnodendron adstringens (Mart.) Coville for the production of Oriented Strand Board (OSB) panels. Tannin-based adhesives were produced from tannins extracted from the bark of barbatimão, and these adhesives were used in proportions of 0, 25, 50, 75 and 100 % with commercial urea–formaldehyde adhesive. The properties of the pure adhesives and the mixtures were determined. Subsequently, OSB panels were produced with urea–formaldehyde adhesives, tannin–formaldehyde adhesives and their mixtures. The panels were produced with wood from Pinus oocarpa, with 8 % adhesive, a press cycle of 40 kgf cm^?2, and temperature of 160 °C for a period of 8 min. Only the OSB panels produced with 100 % urea–formaldehyde adhesive, 100 % barbatimão tannin adhesive and 25 % barbatimão adhesive combined with 75 % urea–formaldehyde fulfilled all the pre-requisites stipulated in the standard EN 300 (2006) for type 1 panels, thus proving to be technically viable for application in OSB panels.     

The Effect of pH and Temperature on Cabbage Volatiles During Storage

During storage of shredded cabbage, characteristic sulfurous volatile compounds are formed affecting cabbage aroma both negatively and positively. Selected ion flow tube‐mass spectrometry (SIFT‐MS) was used to measure the concentration of cabbage volatiles during storage. The volatile levels of cabbage samples were measured at pH 3.3 to 7.4 at 4 °C for 14 d, and pH 3.3 at 25 °C for 5 d in order to determine the effect of pH and temperature. Aroma intensity, best aroma, freshness, and off odor were evaluated in a sensory test of the samples at 4 °C. The desirable volatile allyl isothiocyanate was lower in high pH samples (pH 7.4 and 6.4), whereas higher concentrations were detected in low pH samples (pH 3.3 and 4.6). Lipoxygenase volatiles, which produce a fresh green and leafy aroma in cabbage, were generated in very low amounts at any pH value. High pH samples generated significantly higher concentrations of off odors such as dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, and methanethiol. Sensory tests showed that higher pH samples had significantly stronger off odor and lower desirable cabbage aroma than lower pH samples. Thus, sensory results matched the volatile results in that samples at higher pH levels formed the highest amount of undesirable volatiles and the least amount of desirable volatiles. Storage at 25 °C produced similar concentrations of allyl isothiocyanate, but significantly higher levels of off odors, than at 4 °C. Shredded cabbage products should be stored in low pH dressings to minimize formation of off odors and maximize formation of characteristic, desirable cabbage odor.     

Effect of sub‐freezing storage (−6, −9 and −12 °C) on quality and shelf life of beef

Based on the results of low field nuclear magnetic resonance (LF‐NMR) in our current study (the frozen state of ?6, ?9 and ?12 °C were nearly the same with extremely low free water content), ?6, ?9 and ?12 °C was designated as sub‐freezing temperatures. The effects of sub‐freezing storage compared with conventional chilling (4 °C), superchilling (?1 °C) and conventional freezing (?18 °C) on the quality and shelf life of beef were analysed. Results showed that the shelf life of beef is extended to 84 and 126 day at ?6 °C and ?9 °C, respectively. However, the TVB‐N values of the samples stored at ?12 °C and ?18 °C remained below 15 mg/100 g even on 168 day. Furthermore, shear force, colour, pH, thiobarbituric acid reactive substances (TBARS) and sensory properties were also measured. Consequently, the sub‐freezing storage has significantly extended the shelf life of beef compared to chilling and superchilling (P < 0.05). Moreover, no significant difference (P > 0.05) was found between the indicators for quality and shelf life of samples stored at ?12 and ?18 °C throughout 168 days.     

Hot Air Puffing Kinetics for Soy-fortified Wheat-based Ready-to-Eat (RTE) Snacks

The soy-fortified wheat-based flat cold extrudate, after requisite steaming, was puffed in hot air using the high-temperature short-time (HTST) whirling-bed puffing system. The hot-air puffing was conducted at five different hot air temperatures, 200 to 240 °C at constant fluidizing air velocity of 3.95 m s⁻¹ for 50 s of puffing time. The initial moisture of sample was 0.4617 kg kg⁻¹ dm. The already existing 15 different thin layer-drying models were applied to determine the hot air puffing kinetics, based on puffing temperatures. It was found that the Page model could represent hot air puffing kinetics of the steamed flat cold extrudate within 99.3% accuracy. The effective diffusivity was found to be between 1.15623 × 10⁻⁹ and 2.58631 × 10⁻⁹ m² s⁻¹ for steamed flat cold extrudate in the temperature range of 200 to 240 °C. The activation energy for diffusion was found to be 2,341.824 kJ kg⁻¹. The optimum puffing conditions with respect to expansion ratio (ER) and sensory color score were found at puffing temperature of 220 °C and puffing time of 30 s. The variation in ER for the product was found to follow a linear relationship with moisture content of steamed flat cold extrudate during puffing. The Dincer Number for steamed flat cold extrudate puffed in fluidizing air at temperature 220 °C and 3.95 m s⁻¹ velocity was determined to be 276,223.8. This Dincer Number was used to predict the puffing time required to achieve predetermined moisture content of product. The prediction was found to be effective within 10% deviation from the values of experimental puffing time except during the initiation of puffing.     

TASTE PANEL TESTING OF UHT FLUID DAIRY PRODUCTS1

Fluid dairy products processed by ultra-high-temperature steam injection were evaluated by two independent panels to determine the effect of % fat and process and storage conditions of flavor. Fat content from 0.5 to 10.5%, process time from 3.4 to 20.3 s, process temperature from 138 to 149°C, storage time from zero to 48 weeks, and storage temperature from 4 to 40°C were studied. The two panels consisted of an untrained consumer panel and a trained panel of dairy judges. Scores from both panels correlated well. Scores on all samples stored at 4°C generally increased through time while those at 40°C had declining scores. Samples with 3.25% fat generally scored higher than those with 0.5 or 10.5% fat. An empirical relationship and nomograph were formulated between diary judge score, % fat, storage temperature and storage time. Milk produced and stored at or near room temperature may be predicted to receive moderate scores through one year.     

Localization of formaldehyde production during frozen storage of European hake (Merluccius merluccius)

The formation of dimethylamine and formaldehyde from trimethylamine N-oxide by the enzyme trimethylamine N-oxide demethylase in whole hake during frozen storage was studied. The objective was to check if there were parts of the muscle with a higher production of dimethylamine and formaldehyde, and if the presence of kidney during frozen storage had any significant influence on the production. Three variables were examined through one year storage. The first was anatomical location, considering the red muscle and three zones of white muscle, one located right over the kidneys, the dorsal part over the viscera, and the tail. The second variable was the temperature of storage, -11 °C or -18 °C. Finally, the influence of kidneys during storage, comparing fish with and without kidneys, was also evaluated. No differences were found in dimethylamine and formaldehyde production between fish with and without kidneys stored at -18 °C. However at -11 °C the amounts of dimethylamine and formaldehyde detected in fish without kidneys were, in some cases, higher than in those with kidneys. Kidney removal does not have a statistically significant influence on DMA and FA production in frozen storage hake. Differences in dimethylamine and formaldehyde values among different anatomical locations were found, especially in those stored over one year. It was found that, in general, the white muscle located right over the kidneys produced more dimethylamine than other parts of the fish.     

Changes in physicochemical characteristics of rice during storage at different temperatures

This study investigated the changes in the physicochemical properties of rice during storage at different temperatures. Milled rice stored at high temperatures showed higher fat acidity than rice stored at low temperatures. Although the moisture content of milled rice stored at 30 °C and 40 °C decreased below 15.5% (15.33% and 15.22%, respectively) after 1 month, adequate values were maintained with storage at 4 °C for 3 months (15.50%) and at 20 °C for 2 months (15.53%). Rice stored at low temperatures retained its white coloration, whereas low color retention values were obtained at higher storage temperatures. Peak viscosity increased during 4 months of storage and larger changes were found at higher storage temperatures. Breakdown decreased and setback increased with storage, regardless of storage temperatures. Storage at higher temperatures increased cohesiveness and hardness in compared with storage at lower temperatures. High temperatures also led to a decrease in adhesiveness with age. High temperatures (30 °C and 40 °C) significantly decreased all sensory values even after 1 month of storage. These results are similar to those obtained in an analysis of cooked rice texture. The results of this study indicate that storage temperature is an important factor affecting the physicochemical properties of rice. Short storage periods below room temperatures are recommended to maintain rice quality.     

Effects of radix puerariae extracts on physicochemical and sensory quality of precooked pork sausage during cold storage

Pork sausage batter without antioxidants (control), added 0.02% BHA/BHT, added 1% radix puerariae (RP), added 2% RP, and added 4% RP were cooked and stored for 28 days at 4 °C. Pork sausage added with BHA/BHT and RP had higher moisture content and lower fat content than the control. The added RP and BHA/BHT pork sausages had lower pH values than the control after 14 d. Results showed that lightness decreased upon the addition of RP. Cooking loss was lower for the added RP samples compared to the control at 14 d. Thiobarbituric acid-reactive substance (TBARS) values decreased in the added RP sausage compared to the control. Especially, 1% RP was more effective in delaying lipid oxidation compared to the other added RP treatments. Our results suggest that precooked pork sausage with RP can enhance eating quality, as sensory panels found that sausage added with RP had better color and texture.     

Shelf Life Evaluation of Cling Peaches in Retort Pouches

Retort pouch sliced peaches in syrup were developed to replace freeze-dried peaches in a military field ration. Two processing variables were investigated: fruit source (fresh and frozen) and syrup pH (3.85 and 3.25). Peaches were stored at 4°, 21° and 38° C and evaluated periodically by sensory panels and biochemical and instrumental analyses. pH had most effect on sensory color, texture and acceptability and instrumental color and sugar composition. High positive correlations existed between a factor (consisting of five sensory quality attributes) and sensory color and texture, Hunter L and a values and sucrose level. Frozen and fresh source peaches at pH 3.85 met shelflife requirements at 21 and 38°.     

Quantification of Visual Characteristics of Whipped Cream by Image Analysis and Machine Vision: Method Development

The appearance (color, shine, surface roughness, bumpiness, view area, height) of whipped cream samples change with time. Quantitative methods based on image analysis were developed to measure these parameters in cream samples stored at 3 temperatures (room temperature, 10 °C and 2 °C) for up to 24 h. There was a small decrease in L* and a* values over time, and a significant increase in b* values. ΔE values suggest that these color changes are significant and observable (2.96 for room temperature, 9.46 for 10 °C, 12.6 for 2 °C). Difference between polarized and nonpolarized images was used to quantify shine. The length of a laser line over the cream sample was measured to quantify the change in bumpiness of the surface (33.8%, 41.78%, and 33.27% reduction in laser line length for room temperature, 10 °C, and 2 °C, respectively). For room temperature stored samples, most changes occurred during the first 5 min. For samples stored at 10 °C and 2 °C, most changes occurred during the first 30 min. Turn angles data did not provide useful information. The changes in view area depended on temperature: at room temperature the area increased over time, at 10 °C it increased first then decreased; at 2 °C the view area decreased over time. Correlation of the results of these methods with sensory evaluation can make the evaluation of the appearance of whipped cream more objective, repeatable, and quantitative.     

Age of Ultrafiltered Fresh Farm Milk and Effect on Quality

Nonultrafiltered fresh whole raw and heated milks and their retentates concentrated by ultrafiltration to 2.07:1 volume concentration ratio were stored at 4.5 and −20°C and periodically scored for flavor quality.Nonultrafiltered whole raw milks were unclean, fermented, and rancid after 4 to 5 d. Nonultrafiltered heated milks over a 7 to 8-d period developed strong oxidized flavors. Milk retentates produced at 54°C for 120 min showed little or no flavor deterioration after 7 to 8 d at 4.5°C. In the same period at 4.5°C, raw milks from four trials showed 20 defects, heated milks 11 defects and 2.07:1 retentates 2 defects. Milks and retentates held frozen at −20°C for 2 mo showed greater deterioration than split samples held at 4.5°C, but whole milk retentates ultrafiltered to approximately 2:1 volume concentration ratio and stored frozen for 2 mo still displayed good to very good flavor.Thiobarbituric acid values of milks and retentates of ultrafiltration held 4 d at 4.5°C confirmed the presence of strong oxidized flavor in nonultrafiltered heated milks and its virtual absence in whole milk retentates.