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Food Processing and Cooking with New Heating System Combining Superheated Steam and Hot Water Spray
blanching cucumber fruit potato surface pasteurization
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2011/2/24
Superheated steam (SHS) was applied to food processing because of advantages including efficient heat transfer by latent heat, and prevention of product oxidation. SHS heating solves problems such as ...
Preservation of Millet Flour by Refrigeration: Changes in Antinutrients, Protein Digestibility and Sensory Quality During Processing and Storage
Refrigeration millet dehulling antinutrients protein digestibility sensory characteristics
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2010/11/15
Whole and dehulled flour of millet cultivars Ashana and Dembi was stored for 30 and 60 days
before and after refrigeration and/or cooking. The effects of refrigeration and/or cooking on antinutrients...
Influence of Traditional Processing on Minerals HCl–Extractability of Pearl Millet (Pennisetum glaucum)
Pearl millet minerals HCl-extractability traditional processing fermentation
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2010/11/16
Two cultivars of pearl millet, Ugandi and Dembi yellow, were subjected to three traditional
processing methods: fermentation, sprouting and damirga preparation. The HCl-extractability of minerals fro...
Effect of Traditional Processing on Phosphorus Content and Some Anti Nutritional Factors of Pearl Millet (Pennisetum Glaucum L.)
Pearl millet traditional processing fermentation sprouting damirga flour phytic acid
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2010/11/15
Three traditional products, fermented dough, damirga flour and sprouted flour, were prepared
from two cultivars of pearl millet (Ugandi and Dembi yellow). Fermentation and sprouting significantly (P<...
山东农业大学生物化学英文课件Section G- RNA synthesis and processing
山东农业大学 生物化学 英文 课件 Section G RNA synthesis and processing
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2009/12/14
山东农业大学生物化学英文课件Section G- RNA synthesis and processing。
小麦胚芽的微波在线稳定化试验（Study on Technology of Stabilized Storage of Wheat Germ by On-line Microwave Processing）
麦胚 微波 在线 稳定化
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2009/9/11
麦胚具有快速酸败变质的特性，为提高麦胚稳定性，利用研发的麦胚在线微波稳定化处理工艺和装备，选取不同微波功率和处理时间等工艺参数进行试验，研究不同条件对麦胚稳定化效果的影响。结果表明，采用微波功率2.8kW、时间4min处理的麦胚，在30d加速贮藏后，脂肪酶相对酶活17.63％，过氧化值3.81mmol/kg，酸价14.65mg/g，VE损失率5.29％，氮溶解指数51.10％，含水率3.72%，脂...
Nsukka yellow pepper processing and preservation techniques among women farmers in Enugu State
Nsukka yellow pepper processing preservation women
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2010/9/10
Pepper belongs to the group of crops commonly referred to as perishables. In their fresh form under hot tropical conditions, they suffer extensive deterioration within a short time after harvest. Thus...
CRUDE PROTEIN CONTENT IN TUBERS OF STARCH PROCESSING POTATO CULTIVARS IN DEPENDENCE ON DIFFERENT AGRO-ECOLOGICAL CONDITIONS
Processing potato cultivars Potato tubers protein Nitrogen fertilization
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2010/12/8
Crude protein content in dry matter of processing potato tubers cultivated in the Czech Republic in 2004-2005 on three sites with different altitudes and two variants of N fertilization ranged from 5....
Digital analysis and potato tissue image processing at the application of voronofs diagrams*
image analysis potato tissue Voronoi's diagram Fourier transformant
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2008/11/26
In this paper image processing is presented from the point of view of obtaining cell wall image. We also proposed some measurement and analysis methods. Because of non-continuos character of plant str...
Attempt to application of image processing to evaluation of changes in internal structure of wheat grain*
wheat grain weray detection image analysis
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2008/11/26
Test experiments have been carried out concerning the application of computer analysis of X-ray images for the assessment of the changes in inner structure of wheat grain subjected to the process of w...
Effects of different shelf storage conditions of chicory on the colour change using digital image processing
chicory colour change digital image processing shelf storage conditions
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2008/11/19
The study established a method of evaluating the colour change of chicory under different shelf storage conditions. The RGB system was used for digitising the colour images. The experiments under four...
Influence of preliminary thermal processing applying infra-red radiation on pea seeds cooking process
cooking pea seeds thermal processing IR radiation compressive strength
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2008/11/14
The paper presents results of a study on the influence of preliminary thermal processing using infra-red (IR) radiation on pea seeds cooking duration. Changes of compressive strength and pea seeds moi...
Physical properties of guna fruits relevant in bulk handlingand mechanical processing
guna fruits physical properties impact strength seed extraction
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2008/11/14
The physical properties of guna fruits, relevant in bulk handling and mechanical processing, were determined and the effect of variety, post harvest history and moisture content investigated. Two vari...
Pressure homogenization in fruit-vegetable processing industry
pressure homogenization pomaced juices
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2008/11/13
The present paper discusses the investigations concerning the possibility of application of pressure homogenization of fruit and vegetable juices using pressure homogenizers and the attempts undertake...
Trends in Indian Flue Cured Virginia Tobacco (Nicotiana tobaccum) Processing: II. Threshing, Packing and Warehousing
Threshing Quality analysis Redrying Packing Warehousing
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2010/11/10
After purchasing the tobacco from farmers, processors and manufacturers continue further
processing. Lamina and midrib of a leaf are separated and dried to safe storage moisture content in a tobacco ...