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Bruce C Chessman - One of the best experts on this subject based on the ideXlab platform.
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effects of water sample Preservation and Storage on nitrogen and phosphorus determinations implications for the use of automated sampling equipment
Water Research, 1998Co-Authors: Amanda R Kotlash, Bruce C ChessmanAbstract:Abstract The effects of freezing, acidification, refrigeration and extended Storage without refrigeration on measured concentrations of forms of nitrogen and phosphorus were assessed in water samples taken from polluted and unpolluted streams in dry and wet weather. Emphasis was placed on likely changes associated with the use of automatic samplers in field conditions. The response of measured nutrient concentrations to different Preservation methods and to extended Storage without Preservation varied widely between samples. For polluted streams where nutrient concentrations were high (ammoniacal nitrogen >0.1 mg l−1; oxidised nitrogen, total Kjeldahl nitrogen, total and filterable phosphorus >1 mg l−1), there was generally little proportional change in nutrients other than ammoniacal nitrogen after up to 6 d of Storage without Preservation. Where nutrient concentrations were low, up to 90% of ammoniacal nitrogen, 50% of oxidised nitrogen, 84% of total Kjeldahl nitrogen and 67% of total phosphorus was lost after 6 d. If samples cannot be retrieved immediately, automatic samplers should be refrigerated where possible. Acidification is a suitable alternative for Preservation of nitrogen. Samples for filterable phosphorus should be filtered as soon as possible after collection. In some circumstances, unpreserved samples may provide an acceptable level of accuracy for evaluation of broad temporal trends or estimation of nutrient loadings.
A P Mnkeni - One of the best experts on this subject based on the ideXlab platform.
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investigations on the effect of traditional food processing Preservation and Storage methods on vegetable nutrients a case study in tanzania
Plant Foods for Human Nutrition, 1991Co-Authors: M H Lyimo, S Nyagwegwe, A P MnkeniAbstract:The effect of traditional food proceesing, Preservation and Storage methods on vegetable nutrients was studied using cassava, pumpkin and mwage leaves. Traditional cooking method for 90 min for cassava, 50 min for pumpkin and mwage leaves resulted in significant losses in protein, fats and vitamins. Sundrying using traditional mats caused losses of vitamin A of 36.3%, 38.0% and 50.3% for cassava pumpkin and mwage leaves respectively. Storage using earthenware pots for six weeks resulted in significant losses of vitamin C. In general, traditional methods for processing, Preservation and Storage of vegetables cause significant losses of nutrients, an effect that could account for poor, nutritional status in Morogoro region (Tanzania).
Yvon Rioux - One of the best experts on this subject based on the ideXlab platform.
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Preservation and Storage Mechanisms for Raw Milk Samples for Use in Milk-Recording Schemes.
Journal of food protection, 1996Co-Authors: H.g. Monardes, Robert K. Moore, Brian Corrigan, Yvon RiouxAbstract:This study, carried out by the Quebec Dairy Herd Analysis Service, compares (during summer conditions in Quebec) the performance of three types of preservatives for raw milk under four different systems of sample Storage: no refrigeration, refrigeration at the laboratory only, refrigeration during transport and at the lab, and complete refrigeration from sampling at the farm to analysis. The objective was to determine the best preservative and Storage conditions for protecting milk components during transportation and Storage of raw milk samples collected at the farm and sent to a central testing lab for analysis. Milk samples were analyzed at day 3 and at day 7 after sampling to observe the effect of aging. A total of 12,480 samples were collected during the trial. The components studied were percentage of fat and protein and somatic cell count (SCC). In general, samples preserved with bronopol (2-bromo-2-nitropropane-1,3-diol and 2-bromo-2-nitropropanol) in liquid or in microtab tended to give higher re...
N. Keshava - One of the best experts on this subject based on the ideXlab platform.
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Ready-to-use gravy for vegetable curry preparation, Preservation and Storage.
Journal of Food Science and Technology-mysore, 1999Co-Authors: S. K. Berry, R. C. Sehgal, O. P. Beerh, N. KeshavaAbstract:A process was developed for the preparation of gravy with acceptable sensory quality for instant use in vegetable curries. Citric acid/acetic acid (0.8%) with or without the combination of sodium benzoate (600 ppm) was employed to extend the shelf life of the product under ambient conditions (5 to 20°C during winter and 20 to 44°C during summer) for a period of over 12 months, while packed in glass jars as well as in flexible pouches. The microbial load in the stored gravy was well within the permissible limits observed for similar types of products. The physico-chemical characteristics of the preserved gravy did not show any significant change except for slight darkening of the colour on the surface and increase in reducing sugars during the Storage period. The preserved gravy yielded good quality vegetable curries even when used after a Storage for 12 months in flexible pouches.
Amanda R Kotlash - One of the best experts on this subject based on the ideXlab platform.
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effects of water sample Preservation and Storage on nitrogen and phosphorus determinations implications for the use of automated sampling equipment
Water Research, 1998Co-Authors: Amanda R Kotlash, Bruce C ChessmanAbstract:Abstract The effects of freezing, acidification, refrigeration and extended Storage without refrigeration on measured concentrations of forms of nitrogen and phosphorus were assessed in water samples taken from polluted and unpolluted streams in dry and wet weather. Emphasis was placed on likely changes associated with the use of automatic samplers in field conditions. The response of measured nutrient concentrations to different Preservation methods and to extended Storage without Preservation varied widely between samples. For polluted streams where nutrient concentrations were high (ammoniacal nitrogen >0.1 mg l−1; oxidised nitrogen, total Kjeldahl nitrogen, total and filterable phosphorus >1 mg l−1), there was generally little proportional change in nutrients other than ammoniacal nitrogen after up to 6 d of Storage without Preservation. Where nutrient concentrations were low, up to 90% of ammoniacal nitrogen, 50% of oxidised nitrogen, 84% of total Kjeldahl nitrogen and 67% of total phosphorus was lost after 6 d. If samples cannot be retrieved immediately, automatic samplers should be refrigerated where possible. Acidification is a suitable alternative for Preservation of nitrogen. Samples for filterable phosphorus should be filtered as soon as possible after collection. In some circumstances, unpreserved samples may provide an acceptable level of accuracy for evaluation of broad temporal trends or estimation of nutrient loadings.