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| Registros recuperados: 26 | |
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| Amin, Mohammad Nurul. |
| Vegetable production in Bangladesh has increased substantially (3 million tons) and ranked third position in the world. Root vegetable need to be cleaned before transporting from field to market. A base line survey was conducted on vegetables production, sorting, washing, and packaging in four vegetable growing districts such as Narsingdi, Bogura, Jashore, and Pabna district to generate baseline indicators which helped in developing a mechanical device for carrot washing. In all locations, root crops (carrot and radish) were washed manually by farmers to get better price. Manual method is drudgery, time consuming and unhygienic. A batch type carrot washing machine with holding capacity of 120 kg was designed and fabricated with locally available materials... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Benefit cost ratio; Carrot; Colour; Capacity; Microbial load. |
| Ano: 2021 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6269 |
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| OMOLOLA,Adewale Olusegun; KAPILA,Patrick Francis; SILUNGWE,Henry. |
| Abstract Drying characteristics of Cleome leaves in an oven dryer was studied. The impact of oven drying temperature (50, 60 and 70 °C) on moisture composition of the plant at a uniform air speed was considered. Eight drying models, namely, simple exponential, Page, Verma, modified Henderson and Pabis, Lewis, two term exponential, Newton, logarithmic, and Wang and Singh were fitted to drying data. Modified Henderson and Pabis model satisfactorily depicts the drying behaviour of Cleome leaves. Effective moisture diffusivity of Cleome ranged from 1.03 × 10−6 to 1.77 × 10−5 m2/s. Reliance of the calculated effective diffusivity on oven temperature was unavoidable. The required activation energy for oven drying of Cleome leaves was found to be 24.46 kJ/mol.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cleome gynandra L.; Colour; Oven drying; Effective diffusivity; Mathematical modeling; Activation energy. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600588 |
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| ZUANAZZI,Jovana Silva Garbelini; GOES,Elenice Souza dos Reis; ALMEIDA,Fernanda Losi Alves de; GOES,Marcio Douglas; LARA,Jorge Antônio Ferreira de; RIBEIRO,Ricardo Pereira. |
| Abstract The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five freeze-thaw cycles; in each cycle, the freezer was switched off during 14 hours. The consecutive freeze-thaw cycles resulted in a fillet’s total weight loss of 9.48%, with a quadratic regression (P < 0.0001) for thaw loss, with a greater loss percentage in cycle 3 (2.68%). pH values differed between the cycles (P < 0.0001), being observed an increment in this parameter only from cycle 4. The lipid oxidation remained constant in cycles 1, 2, 4 and 5,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aquaculture; Colour; Oreochromis niloticus; Lipid oxidation; PH. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031110 |
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| OLIVEIRA,Ozeni Souza de; BRITO,Vitor Hugo dos Santos; CEREDA,Marney Pascoli. |
| Abstract The Baixada Cuiabana region contains the confluence of the Brazilian Savannah, Amazon and wetlands biomes. This region brings together small producers of cassava who prepare dry flour by hand, maintaining a bank of active ethno-varieties of this crop and that are of cultural, social, economic and genetic importance. This study aimed to establish a standard for the flour currently being processed and marketed. Thus, 26 samples were collected from seven municipalities of the region. At the time of this sampling, the predominant standard of the handmade cassava flour produced in Baixada Cuiabana was Dry group, Medium class, yellow-colour, of Types 1, 2 and 3. Using the Hunter Lab colour system, the predominant colour was found to be yellow with red... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Legislation; Colour; Granulometry; Composition; Ethno-varieties. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300559 |
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| Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Laroche, M; Kaushik, Sadasivam. |
| Three isoproteic (crude protein content: 56%) diets with different fat levels (11%, 20%, and 26%) were fed to triplicate groups of triploid brown trout (initial average body weight of 1.5 kg), reared in seawater. At the end of 3 months of feeding, fish fed the high-fat (HF) diet were split into two groups: a triplicate group of fish received the low-fat diet and another triplicate group was kept unfed for a further 2-month period. Fish initially fed the low-fat diet during the first period were continued to be fed the same diet. Fish fed the medium-fat (MF) diet during period 1 were eliminated for period 2. At the end of each period, comparative whole body analyses, sensory and instrumental (texture and colour) analyses were made on fresh and smoked... |
| Tipo: Text |
Palavras-chave: Texture; Colour; Sensory analyses; Starvation fat deposition; Dietary fat; Salmo trutta. |
| Ano: 2001 |
URL: http://archimer.ifremer.fr/doc/2001/publication-377.pdf |
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| Alibas,Ilknur; Koksal,Nezihe. |
| Cauliflower heads, which were precooled using four different methods including vacuum, forced-air, and high and low flow hydro precooling, were stored under controlled atmosphere and room conditions. Controlled atmosphere conditions (CA) were as follows: 1°C temperature, 90 ± 5% relative humidity, and 0:21 [(%CO2:%O2) – (0:21) control] atmosphere composition. Room conditions (RC) were: 22±1°C temperature and 55-60% humidity. Various quality parameters of the cauliflower heads were assessed during storage (days 0, 7, 14, 21, 28, and 35) under controlled atmosphere and room conditions (days 0, 5, and 10). During storage, weight loss, deterioration rate, overall sensory quality score, hardness, and colour (L, a, b, C and α) were evaluated. In the present... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cauliflower; Colour; Hardness; Controlled atmosphere conditions; Quality parameters; Room conditions. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100045 |
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| KANE,Alé; ACHIR,Nawel; CISSE,Mady; PALLET,Dominique; SAKHO,Mama; DORNIER,Manuel. |
| Abstract The objective of this work is to study the feasibility of a more objective and rigorous classification of the calices of Hibiscus sabdariffa based on their physicochemical profile. To do so, 19 analyses were carried out on 4 varieties of calices cultivated in Senegal: Vimto, Koor, Thaï and CLT92. Principal component analysis results showed that 15 physicochemical and biochemical parameters could be potentially used to discriminate the varieties of calices. Polyphenolic and anthocyanin contents were anti-correlated to protein content and could be used to differentiate the Vimto/CLT92 and the Koor/Thaï varieties. Within these two clusters, pH and lipid content could discriminate each variety. Finally, factorial discriminant analysis showed that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hibiscus sabdariffa L.; Discriminant analysis; Colour; Anthocyanin. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200321 |
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| Guiné, Raquel P.F.; Matos, Susana; Gonçalves, Christphe; Gonçalves, Fernando; Costa, Daniela; Mendes, Mateus. |
| Blueberry is a widely consumed fruit with major economic value, appreciated due to its characteristic flavor as well as health benefits. The present work aimed to evaluate the effect of several production factors and storage conditions on some chemical and physical properties of blueberries. Some physical and chemical characteristics (moisture, acidity, sugars, color and texture) of blueberries from three cultivars, originating from five different locations and conventional or organic farming, were evaluated. The variation of the properties along time was also evaluated for storage at room temperature and refrigeration. Moreover, artificial neural network models were developed to estimate the physical-chemical characteristics of the blueberries, as... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food engineering artificial neural network; Conservation; Colour; Production mode; Texture. |
| Ano: 2018 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4763 |
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| Omolola,Adewale Olusegun; Jideani,Afam Israel Obiefuna; Kapila,Patrick Francis; Jideani,Victoria Adaora. |
| AbstractOptimization of microwave drying conditions of Luvhele and Mabonde banana varieties were studied using response surface methodology. The drying was performed using a central composite rotatable design for two variables: microwave power level (100, 200 and 300 W) and drying time (40, 26, and 12 min.) for Luvhele; (100, 200 and 300 W) and (42, 27, and 12 min) for Mabonde. The colour and texture (hardness) data were analyzed using ANOVA and regression analysis. The fitness of the models obtained was good as the lack of fit for each of the models was not significant. The coefficient of determination R2 of the models was relatively high, hence the models obtained for the responses were adequate and acceptable. Drying conditions of 178.76 W, 12 min.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Banana; Luvhele; Mabonde; Microwave; Drying; Response surface methodology; Colour; Hardness; Models; Optimization. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300438 |
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| KUMAR, VISHAL. |
| The production of high-quality Osmo freeze-dried strawberry slices was studied by response surface methodology. The osmotic treatment and experiment were conducted according to Box-Bohnken Design. The low and high levels of the process variables were 40% (w/w) and 60% (w/w) for sucrose concentration of osmotic solution; 2 and 4 mm for slice thickness and - 10 and -30 0C for operating temperatures in freeze dryer. Responses studied comprised final moisture content (M), colour Index (L), water activity (aw), rehydration ratio (RR) and overall acceptability (Oa). It was found that effects of all the process variables were significant on all responses. Optimum conditions (desirability = 0.692) obtained by numerical optimization were 51% sucrose concentration;... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Osmotic; Freeze; Rehydration; Hardness; Colour; Water activity. |
| Ano: 2020 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5587 |
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| TASSI,Adriana Luiza Wain; BENTO,Juliana Aparecida Correia; CALIARI,Márcio; SILVA,Vera Sônia Nunes da; PACHECO,Maria Teresa Bertoldo; VERA,Rosângela; SOARES JÚNIOR,Manoel Soares. |
| Abstract The aim of the present study was to evaluate the physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time, and also to evaluate the chemical composition, microbiological hazard, and acceptability of the best preserve, in addition verify its technological, nutritional, functional and sensory viability. The hardness of the grain ranged between 8.6 and 23N and was significantly affected by the maceration time. The ascorbic acid concentration influenced antioxidant activity (ranged between 4.3 and 183.8 mg100g-1) and total phenolic compounds (ranged between 176.4 and 466.2 mg100g-1). The best brown soybean preserve was obtained with a maceration time of 23 min and an ascorbic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Texture; Colour; Antioxidant capacity; Proximal composition; Amino acids profile. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005005102 |
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| Altuntaş, Ebubekír. |
| In the study, effects of aminoethoxyvinylglycine (AVG) treatment and maturity stages on physico-mechanical and chemical properties of fruit of plum fruit (Prunus domestica cv. ‘President’) was investigated. The effect AVG doses for each maturity stage on geometric mean diameter and surface area of plum fruit was statistically significant. Geometric mean diameter and surface area were higher on 4 August harvest date than the other harvest dates. The effect AVG doses on the fruit volume and fruit mass of plum fruit were statistically significant for each maturity stage. While L*, b*, and C* color characteristics of plum fruit for all AVG treatments increased according to maturity stages. The effect of AVG treatments on the fruit removal force (FRF) and fruit... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bulk density; Geometric mean diameter; Colour; Fruit removal force; SSC. |
| Ano: 2020 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5674 |
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| Popova,T; Petkov,E; Ayasan,T; Ignatova,M. |
| ABSTRACT The study aimed to compare and assess some of the quality characteristics (morphology, colour of the yolk, total carotenoid content and fatty acid profile) of eggs obtained from hens reared conventionally or in alternative system having access to pasture. Twenty eggs of each rearing system were analysed for the above characteristics. The eggs obtained from the layer reared under the alternative system were significantly heavier than the conventional ones, displayed higher diameters of the albumen and albumen index, as well as increased diameter and weight of the yolk. On the other hand, their shell thickness and Haugh units were lower when compared to the eggs from conventionally reared hens. The colour of the eggs from the alternative system was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Eggs; Alternative system; Conventional rearing; Colour; Fatty acids. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000100317 |
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| Argenta,Luiz Carlos; Krammes,Juliana Golin; Megguer,Clarice Aparecida; Amarante,Cassandro Vidal Talamini; Mattheis,James. |
| The inhibition of ethylene action by 1-methylcyclopropene (1-MCP) extends shelf and storage life of many climacteric fruits. However, 1-MCP appears to have limited effects on stone fruit depending on specie and cultivar. The effects of 1-MCP on ripening and quality of 'Laetitia' plums were determined during ripening at 23ºC following harvest and cold storage. Japanese plums (Prunus salicina, cv. Laetitia) were harvested at mature pre-climacteric stage, cooled to 2ºC within 36 hours of harvest and then treated with 0, 0.05, 0.10, 0.50 or 1.00 muL L-1 of 1-MCP at 1°C for 24 hours. Following treatment, fruits were either held at 23ºC for 16 days or stored at 1ºC for 50 days. Fruits were removed from cold storage at 10-day intervals and allowed to ripe at 23°C... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Prunus salicina; Fruit pulps; Firmness; Shelf life; Fruit; Colour. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2003001000002 |
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| Registros recuperados: 26 | |
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