Search

Biomass pellets provide a pivotal opportunity in promising energy transition scenarios as a renewable source of energy. A large share of the current utilization of pellets is facilitated by intensive global trade operations. Considering the long distance between the production site and the end-user locations, pellets may face fluctuating storage conditions, resulting in their physical and chemical degradation. We tested the effect of different storage conditions, from freezing temperatures (&minus, 19 &deg, C) to high temperature (40 &deg, C) and humidity conditions (85% relative humidity), on the physicochemical properties of untreated and torrefied biomass pellets. Moreover, the effect of sudden changes in the storage conditions on pellet properties was studied by moving the pellets from the freezing to the high temperature and relative humidity conditions and vice versa. The results show that, although storage at one controlled temperature and RH may degrade the pellets, a change in the temperature and relative humidity results in higher degradation in terms of higher moisture uptake and lower mechanical strength.

This study was conducted to evaluate the effects of evaporation, gamma irradiation and temperature on the total polyphenols, flavonoids and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activities of Tualang honey samples (n = 14) following storage over three, six or twelve months. The mean polyphenol concentrations of the six gamma irradiated honey samples at three, six and twelve months, respectively, were 96.13%, 98.01% and 102.03% higher than the corresponding values of the eight non-gamma irradiated samples. Similarly, the mean values for flavonoids at three, six and twelve months were 111.52%, 114.81% and 110.04% higher, respectively, for the gamma irradiated samples. The mean values for DPPH radical-scavenging activities at three, six and twelve months were also 67.09%, 65.26% and 44.65% higher, respectively, for the gamma irradiated samples. These data indicate that all gamma irradiated honey samples had higher antioxidant potential following gamma irradiation, while evaporation and temperature had minor effects on antioxidant potential.

Prawn meat which was never in contact with ice or water prior to freezing was frozen at -30°C and was studied up to six months of storage at -23°C for thawing losses and cooked characteristics of the thawed material. Thawing loss was nil in unwashed samples after three days of storage and it gradually increased to 6.6% after 6 months compared to 6.0 and 18.2% in the washed samples during the same periods. It is inferred that the high thawing losses observed in commercial frozen prawn meat immediately after freezing may be mainly an after effect of the water imbibed during the pre-freezing stages. During frozen storage, the changes in texture observed by sensory methods on the cooked product were more in the washed sample indicating that the imbibed water or constituents washed out of the tissue play an important role in textural changes in prawn meat during frozen storage.

The differences between the white and red (dark) meat of tuna (Katsuwonus pelamis) in chemical, physical and organoleptic aspects and the rate and pattern of spoilage during freezing and subsequent storage are discussed in this communication. In the indices studied distinct difference is seen between the white and red meat as well as in the head, middle and tail portions of the same fish. The characteristic colour of tuna meat is due to the presence of haemoglobin and myoglobin, the concentrations of which are about 5 times more in red meat than in white meat. The shelf-life of the frozen material varies with the type of the pack, that is, whole fish>chunks>fillets; the fillets being adversely affected during frozen storage.

Ice-storage study of blood clam (Anadara granosa) meat in direct contact and out of contact (in 200 gauge polyethylene bag) with ice was taken up to assess the amenability of the meat to icing. Changes in moisture, total protein, non-protein nitrogen, α amino nitrogen, total volatile base nitrogen, glycogen, free fatty acid, peroxide value, total bacterial count and coliform count were followed every day. The raw and cooked meat were also subjected to organoleptic evaluation. The study showed that the clam meat can be ice-stored in very good condition out of contact with ice in polyethylene packets for 4 days and in direct contact with ice for 2 days.

Blue discolouration met with in the canned body meat of crab (Scylla serrata) was due to copper content exceeding 1.8 to 2.0 mg/100g on dry weight basis. Bleeding the cleaned carcasses of crab thoroughly in running water brought down the copper content below this level and blue discolouration prevented. Addition of copper ions to the thoroughly bled crab meat to raise the copper content above this level caused discolouration. The incidence of blue discolouration was independent of the freshness of the animals used. Citric acid in high concentration prevented blueing to some extent, but is not advisable as texture and flavour were adversely affected.

The changes occurring in moisture, thiamine, riboflavin niacin, phosphorus, iron and calcium in pomfret, surmai and frozen mackerel, glazed with ascorbic acid, citric acid, sodium chloride, glucose, sodium nitrite and kept under frozen storage were studied up to 6 months and results reported. Pt. 1. Bacteriology of fresh, frozen and glazed fish. Fishery Technology, 7(1), pp. 86-90. - Pt. 2. Keeping quality of fish with particular reference to yellow discolouration and other allied organoleptic changes on prolonged storage. Fishery Technology, 7(2), pp. 146-149.

The purpose of this communication is to bring out the influence of season on the chemical composition of crab, covering a period of 2 years. Changes in moisture, protein, water extractable nitrogen, non-protein nitrogen, glycogen, lactic acid, fat and free amino acid composition of crab meat have been reported on a monthly basis. Pt. 1: Spoilage during ice storage. Fishery Technology, 7(2), pp. 137-142. - Pt.3: Factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage. Fishery Technology, 10(1), pp. 15-20. - Pt. 4: Comparative efficiency of different glazes in the preservation of frozen crab meat. Fishery Technology, 10(2), pp. 166-167. - Pt. 5: Cold storage changes in mussels (Mytilus edulis) and clams (Villorita sp.). Fishery Technology, 10(2), pp. 22-27.

The object of this study was to determine the value of physical, bacteriological and chemical tests used to find out and compare the indices of quality of prawns stored at 0°C and at 18°C. pH value, nature of drip, the total bacterial count, presence or absence of tryptophan, trimethylamine content, glycogen, lactic acid, vitamins such as thiamin, riboflavin and niacin were estimated periodically to evaluate the quality of prawns stored at 0°C, whereas in addition to organoleptic changes, pH, bacterial count, nature of growth in peptone water, soluble protein in salt solution and loss of moisture, glycogen, lactic acid, and changes in vitamin B contents were noted periodically for prawns stored at -l8°C. Riboflavin and niacin were not affected appreciably but the retention of thiamin in prawns was very low.