Effect on Insect Survival, Rheological Characteristics, and Baking Properties of Flour Canned in Air or in Nitrogen Atmospheres

Eggs, larvae, and adult insects (Tribolium castaneum) were hermetically canned with flour in air or in nitrogen atmospheres and stored at 21C. and 38C. After six months storage, it was found that none of the insects had passed through more than two stages of metamorphosis, and most died without a si...

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Main Authors: Umina, Anthony P, Kelley, Nancy J, Smith, Jr, Lawrence W
Format: Report
Language:English
Subjects:
AIR
CANNING
CONTROL
FLOUR
FOOD PRESERVATION
Food, Food Service and Nutrition
HERMETIC SEALS
INSECTS
NITROGEN
PACKAGING
QUALITY
RHEOLOGY
STORAGE
TEMPERATURE
TRIBOLIUM CASTANEUM
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creator Umina, Anthony P
Kelley, Nancy J
Smith, Jr, Lawrence W
description Eggs, larvae, and adult insects (Tribolium castaneum) were hermetically canned with flour in air or in nitrogen atmospheres and stored at 21C. and 38C. After six months storage, it was found that none of the insects had passed through more than two stages of metamorphosis, and most died without a single stage change. No significant rheological change occurred in doughs prepared from untreated flour and flour packed in different atmospheres. Rheological differences were noted in all samples as a result of storage temperature.
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After six months storage, it was found that none of the insects had passed through more than two stages of metamorphosis, and most died without a single stage change. No significant rheological change occurred in doughs prepared from untreated flour and flour packed in different atmospheres. 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source DTIC Technical Reports
subjects AIR
CANNING
CONTROL
FLOUR
FOOD PRESERVATION
Food, Food Service and Nutrition
HERMETIC SEALS
INSECTS
NITROGEN
PACKAGING
QUALITY
RHEOLOGY
STORAGE
TEMPERATURE
TRIBOLIUM CASTANEUM
title Effect on Insect Survival, Rheological Characteristics, and Baking Properties of Flour Canned in Air or in Nitrogen Atmospheres
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