CONVECTIVE DRYING OF THE ROOT AND LEAVES OF THE PARSLEY AND CELERY
|
|
- Kory Logan
- 6 years ago
- Views:
Transcription
1 Journal of Agricultural Sciences Vol. 54, No 3, 2009 Pages UDC: : /.5 Original scientific paper CONVECTIVE DRYING OF THE ROOT AND LEAVES OF THE PARSLEY AND CELERY Jelena Marković 1, Staniša Stojiljković 2 and Nebojša Mitić 2 Abstract: This paper shows the convective drying of the parsley and the celery (their roots and leaves). The root of the parsley and the celery are separately dried, and their leaves are separately dried, too. The temperature of the incoming air was 60 o C 80 o C at both parts of the plants. The period of drying the root lasted 165 minutes, while the drying of the leaves took 75 minutes. Final results are compared in order to make the conclusion which parts of the plants are faster dried, and what are the reasons for that. Key words: parsley, celery, root, leaf, drying. I nt roduction Drying is the very old way of preserving food. People dried food in various ways. Today there are several procedures of drying the food. One of the most frequently used methods is the convective drying. The process of the convective drying is used in this research, and the results that are explained later in the text have been obtained after this procedure. What is relevant for the process of drying is to examine the method of work of the drying machine in which the process of drying is done. Every drying machine demands different inflow and circulation of the hot air. Prevailing influence on the process of drying has the air temperature (K rokida et al., 2003). The air temperature determines the way of the drying of vegetables, because high temperatures can damage the material. The convective drying of the roots and leaves of the parsley and the celery is done in this work. Their results are mutually compared. 1 Jelena Marković, The High Scool of the Applied professional Studies Vranje,, Vranje, Filipa Filipovića 20, Serbia 2 Staniša Stojiljković, Nebojša Mitić, Technological Faculty in Leskovac, Leskovac Bulevar Oslobođenja 124, Serbia
2 206 Jelena Marković et al. The purpose of this work is to show the change of the amount of moisture in the parsley and the celery, and to come to the conclusion why the leaves of the parsley and the celery are faster dried than the roots under the same conditions. Material and Methods The parsley and the celery belong to the group of tuberous vegetables, and they are very important for the nourishment of people; they have very important role. For those reasons in this work the parsley and the celery (the root and leaves) will serve as the material for the examination. The name parsley comes from the Greek word petros which means stone, rock because it has grown on the slopes of the rocks. The parsley is rich with the vitamin C, carotene (pro-vitamin of the vitamin A), the vitamins of the B group (among which the greatest amount has the vitamin B12) and iron. It contains minerals Mn, Mg, Cu and the other ones. Because of the rich structure the parsley has the great appliance on keeping the health of the body and the organism, and it is greatly used in one s nourishment (Aleksi c, 1984). The celery also comes from the Greek territory. It is very rich with aromatic substances, about 40, it is also rich with carbon hydrates, salts K, Mg, Fe, albumens, pectin, fytoncides, aromatic oils, carotene, vitamin C, B1, B2, PP. With these very rich nutritive values the celery has found great appliance in food industry and health industry (Aleksic, 1984). What is characteristic for the celery and its preparation before drying is that the cleaned celery may be kept on air for only a short period of time, because there is the danger of fast darkening. The process of drying the root and leaves of the parsley, so as the drying of the root and leaves of the celery is done in the laboratory of the Technological faculty in Leskovac. Three measurements have been done for drying the root and leaves of the parsley, and for the celery, too. Drying conditions were the same. The temperature of the incoming air for both plants was o C. The mass of both, the parsley and the celery, (the root) for all three measurements was at the beginning 250 g. The mass of vegetables on hurdles was 50 g. The time of selection, i.e. the measuring of the mass was done in 6 partial periods of 15, 45, 75, 105, 135 and 165 minutes and they were the same for all series. The amount of moisture of the root of the parsley and the celery was 89%. The parsley and the celery have been dried until they reach the amount of moisture of 4-6%. For drying the leaves of the parsley the whole mass was 400 g, while the mass of the leaves of the celery was 200 g, and the mass of samples of leaves without stalks on hurdles was 20 g. Three measurements were done for the leaves of the parsley, and one measurement for the leaves of the celery. The time of selection, i.e. the measuring of the mass was done in 3 partial periods of 15, 45 and 75 minutes. The temperature of the incoming air was the same, o C. The amount of moisture of parsley s leaves was 82%, while the amount of moisture of celery s leaves was 87%.
3 Convective drying of parsley and celery 207 The process of drying was done in the experimental drying machine of the convective type. The drying machine has a rectangular shape, and it has been made of zinced sheet iron, with 5 hurdles. It is a vertical type of the drying machine, with the flow of the air from the heater, and it is separated on 5 hurdles (frames that are made of laths and iron web). There is the movable bonnet on the drying machine itself which decreases the loss of moisture from the product. The working medium is the hot air which comes from the heater which is placed at the bottom of the drying machine. The method of drying in the convective type of the drying machine is such that hot and dry air is brought by the ventilator to a layer of the material which is going to be dried. In that way the air heats the surface of fruits, thus making the necessary conditions for the evaporation of water. Air comes above that surface and takes away the evaporated water, it becomes colder and wetter, while the products become warmer and with the smaller amount of water (Zlat kovic, 2003). The experimental part that is done in this work is based on: periodical change of the arrangement of hurdles on every 30 minutes, with the simultaneous control of the change of a mass, inletting and outletting temperature, and with defining the amount of moisture of a dry substance. During the work the aim was to check the temperature at the outlet of the drying machine, so as to measure the period of drying and the mass of the given materials. The statistical analysis of these pieces of information is presented in the model of the polynomic dependence by using the program Origin Version 4.0. Results and Discussion The results of drying the root and leaves of the parsley and the celery are shown in the Table 1 and 2, while the graphical representations of these results are in the Pictures 1, 2, 3, 4 and 5. Tab The representation of the change of a mass (g), depending on the time of the treatment with the hot air while drying the root of the parsley and the celery. The parsley-root The celery-root time, Change of a mass, g Change of a mass, g min I II III I II III
4 the amount of moisture, % the amount of moisture, % 208 Jelena Marković et al. According to the experimental results that are presented in the chart 1, the amount of moisture while drying the root of the parsley and the celery is determined. The amount of moisture is graphically presented in the Pictures 1 and measturing, I measturing, II measturing, III time, min Picture 1. - The change of the amount of moisture (%) with the period of time, for the case the celery root for all three measurements I II III time, min Picture 2. - The change of the amount of moisture (%) with the period of time, for the case the parsley root for all three measurements
5 Convective drying of parsley and celery 209 According to the results that are presented in the Pictures 1 and 2, where the change of the amount of moisture is overlooked depending on the period of treating with the hot air by using the analysis of the morphological structure from the literature, one can come to the conclusion that the parsley and the celery are energetically dried. At the beginning of the drying in the intervals of 15, 45 and 75 minutes, we have the oscillations which are, above all, the cause of the nonstationary heating of vegetables. In time intervals 105, 135, and 165 minutes we have a small decrease of the percent of moisture until it reaches one constant value, which later shows the dryness. (V a l e n t, 2001) What is relevant to point out is that the raw materials were not bleached neither treated with the antioxidants before drying, and that their color matches with the color of the raw samples. In the Picture 2, for the case the celery root, at the first phase of drying it is recommended the use of the maximum air temperature, in order to dry the surface of the material in the fastest way and to avoid the influences of oxidation. At further stages the drying is usual, gradual slowing of the rate of drying, in order to avoid making the hard crust on the surface. The same procedure is also used with drying the parsley root Picture 1. Tab The representation of the change of a mass (g), depending on the period of a treatment with heated air while drying the leaves of the parsley, and the celery, too. The parsley-leaves The celery-leaves Time, min Change of a mass, g Change of a mass, g I II III I II If you compare the results from drying the leaves of the parsley and from drying the leaves of the celery (Table 1 and 2), you can come to the conclusion that you need twice less time for the drying of leaves than for the drying of roots. It is the logical conclusion because leaves have a simpler structure comparing to the structure of the roots which have a large number of fibres that demand longer drying. From the Table 2 we can see that only two completely identical measurements were done, so it was not necessary to note down the third measurement, because all other measurements under the same conditions gave the same results. Pictures 3 and 4 represent the graphical results of the change of the amount of moisture (%), and those results are got from the experimental results in the Table 2.
6 the amount of moisture, % the amount of moisture, % 210 Jelena Marković et al I II III time, min Picture 3. - The change of the amount of moisture (%), during a period of time, for the case the parsley - leaves, for all three measurements I II time, min Picture 4. - The change of the amount of moisture (%), during a period of time, for the case the celery-leaves for two measurements In the Picture 3 the drying of the leaves of the parsley is presented, depending on the period of drying, and one can notice, if compares with the period of drying the leaves of the celery (Picture 4), that the parsley is faster dried, and it faster loses water, and the explanation for that is that the leaves of the parsley are thinner than the leaves of the celery. The Picture number 5 gives the parallel
7 Convective drying of parsley and celery 211 representation of the change of moisture of the leaves of the parsley and of the leaves of the celery. Picture 5. - The parallel representation of the middle values of the change of moisture (%) depending on the period of a treatments with the heated air for the leaves of the parsley and the celery. C o n c l u s i o n With the convective drying of the roots and leaves of the parsley and celery one can come to the conclusion that leaves are faster dried than roots. This is the logical conclusion because the structures of the leaves and the roots are different. According to the morphological structure, the roots are thicker and have strong, fat fibres and they also have a hard crust, so it is necessary to provide a longer period of drying. Apart from that, leaves have thin structure and thin fibres, and for that reason, they are faster dried. The hot air faster goes through the leaves, thus making the leaves to lose moisture in a faster way. R E F E R E N C E S 1. A l e k s i c, M. (1984): Knowing the materials, pp , University in Nis, Technological faculty in Leskovac 2. Z l a t k o v i c, B. (2003): Technology of processing and preserving fruits, pp , The Faculty of Agriculture, Belgrade Zemun 3. Group of authors, redactor Petar V., (1982): The handbook for the industrial processing of the dried fruits and vegetables, pp , Belgrade
8 212 Jelena Marković et al. 4. Lju b i s a v l j e v i c, M. (1989): Fruits, vegetables, mushrooms and its products, Belgrade 5. I l i c, T. (2009): Basic raw materials, pp.80-89, High school of the applied professional studies, Vranje 6. K r i s c h e r (1958): Wissenschaftliche troknung, pp , Berlin 7. K r o k i d a, M. K., K a r a t h a n o s, V. T., M a r o u l i s, Z. B., M a r i n o s - K o u r i s, D., (2003): Drying kinetics of some vegetables, Journal of Food Engineering, 59, pp rs, University in Nis, Technological faculty in Leskovac 8. S t e v a n o v i c S. (1998): Reological characteristics "addition to food" of home produce 9. V a l e n t, J. V. (2001): The Drying in the Processing Industry, pp , 64-68, Belgrade Received: February 23, 2009 Accepted: December 14, 2009 KONVEKTIVNO SUŠENJE KORENA I LISTA PERŠUNA I CELERA Jelena Marković 1, Staniša Stojiljković 2 i Nebojša Mitić 2 R e z i m e U ovom radu prikazano je konvektivno sušenje peršuna i celera (njihovog korena i lista). Posebno je sušen koren peršuna i celera, a posebno njihov list. Temperatura ulaznog vazduha bila je od 60 C do 80 C i kod jednog i kod drugog. Vreme sušenja kod sušenja korena trajalo je 165 min, a za sušenje lista bilo je potrebno 75 minuta. Dobijeni rezultati su upoređivani kako bi se dobio zaključak šta se bolje i brže suši i zbog čega. Primljeno: 23 februar 2009 Odobreno: 14 decembar Jelena Marković, Visoka škola Primenjenih strukovnih studija Vranje, Vranje, Filipa Filipovića br. 20, Srbija 2 Staniša Stojiljković, Nebojša Mitić, Tehnološki fakultet u Leskovcu, Leskovac, Bulevar Oslobođenja br. 124, Srbija
Aleksandar ODALOVIĆ, Ranko PRENKIĆ, Marijana BULATOVIĆ, Vesna MRDOVIĆ, Ivana BURZANOVIĆ 1
NATURA MONTENEGRINA, Podgorica, 10(1): 49-55 NATURAL FRUIT JUICES PRODUCTION IN MONTENEGRO Aleksandar ODALOVIĆ, Ranko PRENKIĆ, Marijana BULATOVIĆ, Vesna MRDOVIĆ, Ivana BURZANOVIĆ 1 1 University of Montenegro,
More informationEvaluation of Soxtec System Operating Conditions for Surface Lipid Extraction from Rice
RICE QUALITY AND PROCESSING Evaluation of Soxtec System Operating Conditions for Surface Lipid Extraction from Rice A.L. Matsler and T.J. Siebenmorgen ABSTRACT The degree of milling (DOM) of rice is a
More informationProcessing Conditions on Performance of Manually Operated Tomato Slicer
Processing Conditions on Performance of Manually Operated Tomato Slicer Kamaldeen OS Nigerian Stored Products Research Institute, Kano Station, PMB 3032, Hadeija Road, Kano, Nigeria Abstract: Evaluation
More informationSTUDY AND IMPROVEMENT FOR SLICE SMOOTHNESS IN SLICING MACHINE OF LOTUS ROOT
STUDY AND IMPROVEMENT FOR SLICE SMOOTHNESS IN SLICING MACHINE OF LOTUS ROOT Deyong Yang 1,*, Jianping Hu 1,Enzhu Wei 1, Hengqun Lei 2, Xiangci Kong 2 1 Key Laboratory of Modern Agricultural Equipment and
More informationTHE CONSISTOGRAPHIC DETERMINATION OF ENZYME ACTIVITY OF PROTEASE ON THE WAFFLE
Annals of West University of Timişoara, ser. Biology, 2014, vol XVII (2), pp.123-128 THE CONSISTOGRAPHIC DETERMINATION OF ENZYME ACTIVITY OF PROTEASE ON THE WAFFLE Ioan DAVID*, Corina MISCĂ, Alexandru
More informationScience Grade 5 FORMATIVE MINI ASSESSMENTS. Read each question and choose the best answer. Be sure to mark all of your answers.
FORMATIVE MINI ASSESSMENTS Third Grading Period 2009-10 February 1-5 STUDENT NAME DATE Science Grade 5 Read each question and choose the best answer. Be sure to mark all of your answers. Sand, small pebbles,
More informationCoffee Roasting Using Gene Café (GC) - Tips and Techniques
Coffee Roasting Using Gene Café (GC) - Tips and Techniques By Ronald Bito-on Copyright 2008 Avacuppa Pty Ltd Softcopy Version A softcopy version of this article (in PDF format) is available for download
More informationProduction, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.)
Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.) S.RAJKUMAR IMMANUEL ASSOCIATE PROFESSOR DEPARTMENT OF BOTANY THE AMERICAN COLLEGE MADURAI 625002(TN) INDIA WINE
More informationGCSE 4091/01 DESIGN AND TECHNOLOGY UNIT 1 FOCUS AREA: Food Technology
Surname Centre Number Candidate Number Other Names 0 GCSE 4091/01 DESIGN AND TECHNOLOGY UNIT 1 FOCUS AREA: Food Technology A.M. TUESDAY, 19 May 2015 2 hours S15-4091-01 For s use Question Maximum Mark
More informationThermal Hydraulic Analysis of 49-2 Swimming Pool Reactor with a. Passive Siphon Breaker
Thermal Hydraulic Analysis of 49-2 Swimming Pool Reactor with a Passive Siphon Breaker Zhiting Yue 1, Songtao Ji 1 1) China Institute of Atomic Energy(CIAE), Beijing 102413, China Corresponding author:
More information27004 Preliminary Results of an ERT in a Vineyard in Estremoz, Portugal
27004 Preliminary Results of an ERT in a Vineyard in Estremoz, Portugal A.M. Correia* (Evora University) & J. Passos (R&P Business, Lda.) SUMMARY In 2014 a geophysical survey was carried out in a vineyard
More informationMoving Molecules The Kinetic Molecular Theory of Heat
Moving Molecules The Kinetic Molecular Theory of Heat Purpose: The purpose of this lab is for students to determine the relationship between temperature and speed of molecules in a liquid. Key Science
More informationEssential factors about solar cooking
Essential factors about solar cooking Table of contents 1. 1.1. Position of the solar cooker 1.2. Moment of use of the solar cooker 1.3. Types of containers used for cooking food 1.4. Duration of the cooking
More informationDesign of Conical Strainer and Analysis Using FEA
International Journal of Engineering Science Invention (IJESI) ISSN (Online): 2319 6734, ISSN (Print): 2319 6726 Volume 7 Issue 2 Ver. V February 2018 PP. 61-65 Design of Conical Strainer and Analysis
More informationThe Effect of Temperature on Drying Rate of Agro Food: Corn (Maize) and Ogbono (Irivingia Gabonnensis)
IOSR Journal of Engineering (IOSRJEN) e-issn: 2250-3021, p-issn: 2278-8719 Vol. 3, Issue 3 (Mar. 2013), V1 PP 36-42 The Effect of Temperature on Drying Rate of Agro Food: Corn (Maize) and Ogbono (Irivingia
More informationPreliminary Studies on the Preservation of Longan Fruit in Sugar Syrup
Universities Research Journal 2011, Vol. 4, No. 3 Preliminary Studies on the Preservation of Longan Fruit in Sugar Syrup Khin Hla Mon Abstract This research work was emphasized on the preservation of longan
More informationActa Chimica and Pharmaceutica Indica
Acta Chimica and Pharmaceutica Indica Research Vol 7 Issue 2 Oxygen Removal from the White Wine in Winery VladimirBales *, DominikFurman, Pavel Timar and Milos Sevcik 2 Faculty of Chemical and Food Technology,
More informationCONTEMPORARY RESEARCH IN INDIA (ISSN ): VOL. 7: ISSUE: 2 (2017)
FINGERMILLET AS A NUTRITIONAL INGREDIENT IN BAKERY PRODUCTS Mushtari Begum J 1, Shamshad Begum. S 2, Anupama Pandey 3 and Shivaleela. H. B 4 1 Former Professor and Principal Investigator (NATP-RNPS1),
More informationStudies on Fortification of Solar Dried Fruit bars
Studies on Fortification of Solar Dried Fruit bars G. Sarojini, V. Veena, M. Ramakrishna Rao Society for Energy, Environment & Development, Hyderabad - 500 033. Ph-91 40-23608892 / 23547137 Email: seed23608892@rediffmail.com
More informationEffects of Different Packaging Materials on the Shelf Stability of Ginger Juice
ISSN: 2276-7835 ICV 2012: 5.62 Submission Date: 10/03/014 Accepted: 20/08/014 Published: 21/08/014 Effects of Different Packaging Materials on the Shelf Stability of Ginger Juice By Akande E.A. Adeyanju
More information4-H Food Preservation Proficiency Program A Member s Guide
4-H Food Preservation Proficiency Program A Member s Guide OVERVIEW The 4 H Food Preservation Proficiency program helps you learn what you need to know about your 4 H project. Your project leader will
More information4-H Food Preservation Proficiency
4-H Food Preservation Proficiency OVERVIEW The 4-H Food Preservation Proficiency program helps you learn what you need to know about your 4-H project. Your project leader will assist you in setting and
More informationActivity Sheet Chapter 6, Lesson 6 Using Chemical Change to Identify an Unknown
Activity Sheet Chapter 6, Lesson 6 Using Chemical Change to Identify an Unknown Name Date DEMONSTRATION 1. Your teacher poured iodine solution on top of two white powders. How do you know that these two
More informationFood Safety in Wine: Removal of Ochratoxin a in Contaminated White Wine Using Commercial Fining Agents
World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Sciences Vol:2, No:7, 2015 Food Safety in Wine: Removal of Ochratoxin a in Contaminated White Wine Using
More informationVariations in the Test of Separator Cream.
Variations in the Test of Separator Cream. One of the greatest problems that has presented itself to the creamery patrons and managers of the West-Central states for the past few years is that of the cause
More information(Potato) Chips (GB: Crisps), A Product Description
Potato Chips (GB: Crisps) Systems (Potato) Chips (GB: Crisps), A Product Description Definition Chips are thin potato slices that are fried while floating in hot oil. The raw potato slices are fried until
More informationSCI-5 MES- Lamb Variables, measurement and scientific method Exam not valid for Paper Pencil Test Sessions
SCI-5 MES- Lamb Variables, measurement and scientific method Exam not valid for Paper Pencil Test Sessions [Exam ID:2NFVGJ 1 According to this chart, which two materials conducted the least amount of heat?
More informationComputational Fluid Dynamics Simulation of Temperature Profiles during Batch Baking
Kasetsart J. (Nat. Sci.) 42 : 175-181 (2008) Computational Fluid Dynamics Simulation of Temperature Profiles during Batch Baking Nantawan Therdthai 1 *, Phaisan Wuttijumnong 2 and Suthida Netipunya 1 ABSTRACT
More informationCODEX STANDARD FOR QUICK FROZEN STRAWBERRIES 1 CODEX STAN
CODEX STAN 52 Page 1 of 6 CODEX STANDARD FOR QUICK FROZEN STRAWBERRIES 1 CODEX STAN 52-1981 1. SCOPE This standard shall apply to quick frozen strawberries (excluding quick frozen strawberry puree) of
More informationInvestigation of Map for Durian Preservation
Investigation of Map for Durian Nguyen Phuoc Minh Faculty of Food Technology - Biotech, Dong A University, Da Nang City, Vietnam. *Corresponding author Abstract Durian (Durio zibethinus Murr) is a popular
More informationEffects of Drying and Tempering Rice Using a Continuous Drying Procedure 1
RICE QUALITY AND PROCESSING Effects of Drying and Tempering Rice Using a Continuous Drying Procedure 1 J.W. Fendley and T.J. Siebenmorgen ABSTRACT The objective of this research was to determine the effects
More informationMorphological Characteristics of Greek Saffron Stigmas from Kozani Region
Morphological Characteristics of Greek Saffron Stigmas from Kozani Region Theodora Mitsopoulou and Maria Z. Tsimidou Aristotle University of Thessaloniki, School of Chemistry Laboratory of Food Science
More informationSCA1HP. (Jan13SCA1HP01) General Certificate of Secondary Education Higher Tier January Unit 5. Time allowed 1 hour 30 minutes
Centre Number Surname Candidate Number For Examiner s Use Other Names Candidate Signature Examiner s Initials Science A 1 General Certificate of Secondary Education Higher Tier January 2013 SCA1HP Question
More informationCHAPTER 1 INTRODUCTION
CHAPTER 1 INTRODUCTION 1.1. Background Bread is one of the most widely-consumed food products in the world and breadmaking technology is probably one of the oldest technologies known. This technology has
More informationSeparation of Ovotransferrin and Ovomucoid from Chicken Egg White
Animal Industry Report AS 662 ASL R3105 2016 Separation of and from Chicken Egg White Sandun Abeyrathne Iowa State University Hyunyong Lee Iowa State University, hdragon@iastate.edu Dong U. Ahn Iowa State
More informationNotes on pressure fermentation
Notes on pressure fermentation Geoff Dye During World War II the fermenting room at Coopers Brewery, Southampton, received a direct hit which put it completely out of action, but left the brewhouse (wort
More informationPERFORMANCE OF HYBRID AND SYNTHETIC VARIETIES OF SUNFLOWER GROWN UNDER DIFFERENT LEVELS OF INPUT
Suranaree J. Sci. Technol. Vol. 19 No. 2; April - June 2012 105 PERFORMANCE OF HYBRID AND SYNTHETIC VARIETIES OF SUNFLOWER GROWN UNDER DIFFERENT LEVELS OF INPUT Theerachai Chieochansilp 1*, Thitiporn Machikowa
More informationPRODUCTION OF PARTICLE BOARD FROM AGRICULTURAL WASTE ~.
PRODUCTION OF PARTICLE BOARD FROM AGRICULTURAL WASTE ~.. USING THE COMPOSITE OF COCONUT (Cocos 'nucijera) ANJJ PALM KERNEL SHELLS (Elaeis guineesis) WITH GUM ARABIC AS BINDING RESINS BY ADEGBEMI, JACOB
More informationDEVELOPMENT OF MILK AND CEREAL BASED EXTRUDED PRODUCTS
International Journal of Science, Environment and Technology, Vol. 3, No 5, 2014, 1797 1802 ISSN 2278-3687 (O) DEVELOPMENT OF MILK AND CEREAL BASED EXTRUDED PRODUCTS Thejaswini, M. L and H.G. Ramachandra
More informationYEAST REPRODUCTION DURING FERMENTATION
Vol. 68, 1962] 271 YEAST REPRODUCTION DURING FERMENTATION By R. B. Gilliland, B.A., B.Sc, F.R.I.C. (Arthur Guinness Son & Co. (Dublin), Ltd., Si. James's Gate, Dublin) Received 23rd December, 1962 Numerous
More information2. Materials and methods. 1. Introduction. Abstract
Standardizing Peanut Roasting Process Of Peanut Butter Production N. K. Dhamsaniya and N. C. Patel Junagadh Agricultural University, Junagadh, Gujarat, India Abstract The current practice of roasting peanut
More informationSister Schubert s Yeast Dinner Rolls Item #
Product Description: Sister Schubert s mouth watering yeast rolls use only the finest ingredients and are fully proofed, yet partially baked to allow for each customer s desired brownness. No preservatives!
More informationAexperiencing rapid changes. Due to globalization and
Asian J. of Bio Sci. (April, 2008) Vol. 3 No. 1 : (163-167) Value addition of candytuft (Iberis umbellata L.) cut flowers coloured with edible dyes SUDHA D. PATIL* AND HARSHAL E. PATIL ASPEE College of
More informationLack of irrigation in 2002 reduced Riesling crop in Timothy E. Martinson Finger Lakes Grape Program
Lack of irrigation in 2002 reduced Riesling crop in 2003 Timothy E. Martinson Finger Lakes Grape Program Lailiang Cheng, Alan Lakso, Thomas Henick-Kling and Terry Acree Depts. Horticulture Ithaca, Horticultural
More information5. Supporting documents to be provided by the applicant IMPORTANT DISCLAIMER
Guidance notes on the classification of a flavouring substance with modifying properties and a flavour enhancer 27.5.2014 Contents 1. Purpose 2. Flavouring substances with modifying properties 3. Flavour
More informationElemental Analysis of Yixing Tea Pots by Laser Excited Atomic. Fluorescence of Desorbed Plumes (PLEAF) Bruno Y. Cai * and N.H. Cheung Dec.
Elemental Analysis of Yixing Tea Pots by Laser Excited Atomic Fluorescence of Desorbed Plumes (PLEAF) Bruno Y. Cai * and N.H. Cheung 2012 Dec. 31 Summary Two Yixing tea pot samples were analyzed by PLEAF.
More informationChapter 19. Learning ZoneXpress
1 Chapter 19 2 Learning the Basics What you need to know before you cook! Safety and Sanitation Clean-up Know Your Kitchen Work Centers Appliances, Tools & Equipment How to Follow a Recipe Cooking & Mixing
More information1. Determine which types of fruit are susceptible to enzymatic browning.
Food Explorations Lab I: Enzymatic Reactions STUDENT LAB INVESTIGATIONS Name: Lab Overview There are two parts to this investigation. In Part A, you will observe and compare three types of fruit for enzymatic
More informationComparison of the OTAKE and SATAKE Rice Mills Performance on Milled Rice Quality
Research article erd Comparison of the OTAKE and SATAKE Rice Mills Performance on Milled Rice Quality MENG BUN* Email: mengbun99@gmail.com DYNA THENG LYHOUR HIN VARY VUN SAVATH SENG Department of Agricultural
More informationKEY. Chemistry End of Year Cornerstone Assessment: Part A. Experimental Design
Chemistry End of Year Cornerstone Assessment: Part A. Experimental Design Directions: Read the paragraph below and then respond to the questions. Baking soda and vinegar react to form carbon dioxide gas.
More informationNutritional value and acceptability of lactic acid fermented sweetpotato leaves utilized as vegetables
Nutritional value and acceptability of lactic acid fermented sweetpotato leaves utilized as vegetables The Markets, Processing, and Utilization Community of Practice Meeting Dar Es Salam, Tanzania 14-16
More informationFormcook. Equipment for fat-free cooking
Formcook Equipment for fat-free cooking The Formcook cooker s unique design makes it possible to brown, steam or cook a wide range of formed, whole muscle, marinated, boneless or bone-in products with
More informationELECTROLUX HIGH SPEED GRILL - Panini. HSG Panini
ELECTROLUX HIGH SPEED GRILL - Panini HSG Panini Innovation Main Advantages High Speed & Quality Panini Grill SPEED. Up to 6 times faster than a standard sandwich grill with the highest quality and record
More informationSTUDENT NAME DATE. Science Grade 3. Read each question and choose the best answer. Be sure to mark all of your answers.
FORMATIVE MINI ASSESSMENTS Third Grading Period 2010-11 March 21-24 STUDENT NAME DATE Science Grade 3 Read each question and choose the best answer. Be sure to mark all of your answers. 1 Which substance
More informationMicro-brewing learning and training program
Micro-brewing learning and training program (LdV Beer School) Program izobraževanja v mikro-pivovarstvu (projektno gradivo) Beer styles Raw materials Brewhouse technology - mashing and mashing in - lautering
More informationPrimary Learning Outcomes: Students will be able to define the term intent to purchase evaluation and explain its use.
THE TOMATO FLAVORFUL OR FLAVORLESS? Written by Amy Rowley and Jeremy Peacock Annotation In this classroom activity, students will explore the principles of sensory evaluation as they conduct and analyze
More informationA Research on Traditionally Avilable Sugarcane Crushers
International Journal of Engineering and Manufacturing Science. ISSN 2249-3115 Volume 7, Number 1 (2017), pp. 77-85 Research Foundation http://www.rfgindia.com A Research on Traditionally Avilable Sugarcane
More informationAWRI Refrigeration Demand Calculator
AWRI Refrigeration Demand Calculator Resources and expertise are readily available to wine producers to manage efficient refrigeration supply and plant capacity. However, efficient management of winery
More informationEFFECT OF NEGATIVE TEMPERATURES ON BUDS VIABILITY AND PRODUCTIVITY POTENTIAL IN THE VINE VARIETIES
EFFECT OF NEGATIVE TEMPERATURES ON BUDS VIABILITY AND PRODUCTIVITY POTENTIAL IN THE VINE VARIETIES THE EFFECT OF WINTER 2005/2006 NEGATIVE TEMPERATURES ON BUDS VIABILITY AND PRODUCTIVITY POTENTIAL IN THE
More informationGreenhouse Effect Investigating Global Warming
Greenhouse Effect Investigating Global Warming OBJECTIVE Students will design three different environments, including a control group. They will identify which environment results in the greatest temperature
More informationACCEPTABILITY CHARACTERISTICS OF DRAGON FRUIT CUPCAKE
www.pitayaplus.com ACCEPTABILITY CHARACTERISTICS OF DRAGON FRUIT CUPCAKE JOANNA MARIE T. GUARIN ILOCOS SUR POLYTECHNIC STATE COLLEGE INSTITUTE OF HOSPITALITY MANAGEMENT SANTA MARIA, ILOCOS SUR OBJECTIVES
More informationMenu Labeling Evaluation
Menu Labeling Evaluation Recommendations for restaurants Drexel University, School of Public Health Introduction Americans currently purchase over one-third of their calories dining out. Recent rising
More informationDecolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using in Cosmetics
International Journal of Sciences Research Article (ISSN 235-3925) Volume 1, Issue Oct 212 http://www.ijsciences.com Decolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using
More information5th Grade Q2 Practice Quiz. Created by Shanbarger, Andrew D. (CCPS)
5th Grade Q2 Practice Quiz reated by Shanbarger, ndrew. (PS) ollection: Private Q1: Four students were conducting an experiment in class. They each heated a cup of water for different amounts of time,
More informationNEW ZEALAND AVOCADO FRUIT QUALITY: THE IMPACT OF STORAGE TEMPERATURE AND MATURITY
Proceedings V World Avocado Congress (Actas V Congreso Mundial del Aguacate) 23. pp. 647-62. NEW ZEALAND AVOCADO FRUIT QUALITY: THE IMPACT OF STORAGE TEMPERATURE AND MATURITY J. Dixon 1, H.A. Pak, D.B.
More informationComparison of Supercritical Fluid Extraction with Steam Distillation for the Extraction of Bay Oil from Bay (Pimenta Racemosa) Leaves
International Journal of Engineering Science Invention ISSN (Online): 2319 6734, ISSN (Print): 2319 6726 Volume 5 Issue 1 January 2016 PP.51-55 Comparison of Supercritical Fluid Extraction with Steam Distillation
More informationINFLUENCE OF LIMING WITH Ca(OH) 2 AND STOCKPILING FERTILIZATION ON THE NITROGEN, PHOSPHORUS AND POTASSIUM CONTENT IN THE GRAPE OF WINE GRAPE VARIETIES
INFLUENCE OF LIMING WITH Ca(OH) 2 AND STOCKPILING FERTILIZATION ON THE NITROGEN, PHOSPHORUS AND POTASSIUM CONTENT IN THE GRAPE OF WINE GRAPE VARIETIES Abstract Scientific Papers. Series A. Agronomy, Vol.
More informationCHARACTERISTlCS AND QUALITY OF THE FREEZE-DRIED INDONESIAN TRADITIONAL HERB MEDICINE
Proceedings njrhe First Asian-Alrstralian Dryr ng Conference (A DC"99) Bali. Indonesia. 24-2 7 Oclo ber 1999 CHARACTERISTlCS AND QUALITY OF THE FREEZE-DRIED INDONESIAN TRADITIONAL HERB MEDICINE A.H. am
More informationEffect of Storage Period and Ga3 Soaking of Bulbs on Growth, Flowering and Flower Yield of Tuberose (Polianthes Tuberosa L.) Cv.
Vol.5 No. 1, 28-32 (2016) Received: Sept.2015; Accepted: Jan, 2016 Effect of Storage Period and Ga3 Soaking of Bulbs on Growth, Flowering and Flower Yield of Tuberose (Polianthes Tuberosa L.) Cv. Double
More informationANALYSIS OF THE EVOLUTION AND DISTRIBUTION OF MAIZE CULTIVATED AREA AND PRODUCTION IN ROMANIA
ANALYSIS OF THE EVOLUTION AND DISTRIBUTION OF MAIZE CULTIVATED AREA AND PRODUCTION IN ROMANIA Agatha POPESCU University of Agricultural Sciences and Veterinary Medicine, Bucharest, 59 Marasti, District
More informationSeparating Mixtures Low Demand Questions
Separating Mixtures Low Demand Questions 1. Pond dipping Abdi is collecting some living things from a pond. He pulls a net through the water. Describe how the net separates the water and pond life. (b)
More informationEffects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles. Emily Hodson
Effects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles. Emily Hodson Thesis submitted to the faculty of the Virginia Polytechnic Institute and State University in partial
More informationTHE CHARACTERISTICS OF VITICULTURE PRODUCTION IN SERBIA OBELEŽJA VINOGRADARSKE PROIZVODNJE U SRBIJI
THE CHARACTERISTICS OF VITICULTURE PRODUCTION IN SERBIA OBELEŽJA VINOGRADARSKE PROIZVODNJE U SRBIJI B. KALANOVIĆ, B. DIMITRIJEVIĆ, Snežana TRMČIĆ, Nebojša MARKOVIĆ Faculty of Agriculture, Belgrade Zemun,
More informationExperiment 2: ANALYSIS FOR PERCENT WATER IN POPCORN
Experiment 2: ANALYSIS FOR PERCENT WATER IN POPCORN Purpose: The purpose is to determine and compare the mass percent of water and percent of duds in two brands of popcorn. Introduction: When popcorn kernels
More informationCooking Club Lesson Plan
Cooking Club Lesson Plan Fruit Grades 6-12 I. Lesson Objectives: A. Students will discuss the importance of eating a variety of colorful fruit. B. Students will identify at least two health benefits of
More informationOptimization Model of Oil-Volume Marking with Tilted Oil Tank
Open Journal of Optimization 1 1 - ttp://.doi.org/1.36/ojop.1.1 Publised Online December 1 (ttp://www.scirp.org/journal/ojop) Optimization Model of Oil-olume Marking wit Tilted Oil Tank Wei Xie 1 Xiaojing
More informationModule 6: Overview of bakery machinery: mixers, forming machines and ovens.
Paper No. 09 Paper Title: Bakery and Confectionery Technology Module 6: Overview of bakery machinery: mixers, forming machines and ovens. Introduction Bakery units can be classified as manual, semi-automatic
More informationSTABILITY IN THE SOCIAL PERCOLATION MODELS FOR TWO TO FOUR DIMENSIONS
International Journal of Modern Physics C, Vol. 11, No. 2 (2000 287 300 c World Scientific Publishing Company STABILITY IN THE SOCIAL PERCOLATION MODELS FOR TWO TO FOUR DIMENSIONS ZHI-FENG HUANG Institute
More informationDry Ice Color Show Dry Ice Demonstrations
Dry Ice Color Show Dry Ice Demonstrations SCIENTIFIC Introduction Add a small piece of solid carbon dioxide to a colored indicator solution and watch as the solution immediately begins to boil and change
More informationFACTORS DETERMINING UNITED STATES IMPORTS OF COFFEE
12 November 1953 FACTORS DETERMINING UNITED STATES IMPORTS OF COFFEE The present paper is the first in a series which will offer analyses of the factors that account for the imports into the United States
More informationEconomics 101 Spring 2016 Answers to Homework #1 Due Tuesday, February 9, 2016
Economics 101 Spring 2016 Answers to Homework #1 Due Tuesday, February 9, 2016 Directions: The homework will be collected in a box before the large lecture. Please place your name, TA name and section
More informationTHE EFFECT OF ETHYLENE UPON RIPENING AND RESPIRATORY RATE OF AVOCADO FRUIT
California Avocado Society 1966 Yearbook 50: 128-133 THE EFFECT OF ETHYLENE UPON RIPENING AND RESPIRATORY RATE OF AVOCADO FRUIT Irving L. Eaks University of California, Riverside Avocado fruits will not
More information1. What are the three categories of yeast breads? a. Rolls b. Loafs c. Doughnuts
Yeast Bread 1. What are the three categories of yeast breads? a. Rolls b. Loafs c. Doughnuts 2. What are the main ingredients in yeast bread and their functions. a. flour main ingredient, structure b.
More informationAtis (Annona Squamosa) Tea
Vol. 1 January 2012 International Peer Reviewed Journal IAMURE: International Journal of Mathematics, International Engineering Peer Reviewed & Technology Journal Atis (Annona Squamosa) Tea PAULETTE MARCIA
More informationClassifying the Edible Parts of Plants
SUPPLEMENTARY LESSON: EXTENSION OF FRUIT OR NOT? Classifying the Edible Parts of Plants After completing the lesson Fruit or Not? (page 23) students will have been introduced to one of the six edible parts
More informationThe Column Oven Oven capabilities Oven safety Configuring the oven Making a temperature-programmed run Fast chromatography
4 The Column Oven Oven capabilities Oven safety Configuring the oven Procedure: Setting up an isothermal run Making a temperature-programmed run Oven temperature programming setpoints Oven ramp rates Procedure:
More informationOIL FROM (;O(;ONlJT SEED. t(;o(;os NlJ(;IFERA SPE(;IES) YAKUBUIBRAHI:tv.I 97/6559EH DEPARTMENT OF CHEMICAL ENGINEERING
PRODlJ(;TION~ AND EVALlJATION OF (;O(;ONlJT OIL FROM (;O(;ONlJT SEED t(;o(;os NlJ(;IFERA SPE(;IES) BY YAKUBUIBRAHI:tv.I 97/6559EH DEPARTMENT OF CHEMICAL ENGINEERING SCHOOL OF ENGINEERING AND ENGINEERING
More informationCambridge International Examinations Cambridge International General Certificate of Secondary Education
Cambridge International Examinations Cambridge International General Certificate of Secondary Education *1219785243* BIOLOGY 06/62 Paper 6 Alternative to Practical October/November 15 1 hour Candidates
More informationwine 1 wine 2 wine 3 person person person person person
1. A trendy wine bar set up an experiment to evaluate the quality of 3 different wines. Five fine connoisseurs of wine were asked to taste each of the wine and give it a rating between 0 and 10. The order
More informationEffect of Inocucor on strawberry plants growth and production
Effect of Inocucor on strawberry plants growth and production Final report For Inocucor Technologies Inc. 20 Grove, Knowlton, Quebec, J0E 1V0 Jae Min Park, Dr. Soledad Saldías, Kristen Delaney and Dr.
More informationCOMPARATIVE STUDY OF LEECH BREEDING IN SAṀHITȦ & PREVAILING METHOD. Vd. Sagar Kad B.A.M.S, P.G.D.P.C
COMPARATIVE STUDY OF LEECH BREEDING IN SAṀHITȦ & PREVAILING METHOD Vd. Sagar Kad B.A.M.S, P.G.D.P.C Abstract - A shodhana through Raktamokshan is routinely practiced by Āyurvedica physicians.so there should
More informationDry Ice Rainbow of Colors Weak Acids and Bases
Dry Ice Rainbow of Colors Weak Acids and Bases SCIENTIFIC Introduction Add a small piece of solid carbon dioxide to a colored indicator solution and watch as the solution immediately begins to boil and
More informationPROMOTION OF EXTRACTION OF GREEN TEA CATECHINS IN WATER EXTRACTION AT LOW TEMPERATURE USING ULTRASOUND. Hitoshi Koiwai, Nobuyoshi Masuzawa
ICSV1 Cairns Australia 9-1 July, 007 PROMOTION OF EXTRACTION OF GREEN TEA CATECHINS IN WATER EXTRACTION AT LOW TEMPERATURE USING ULTRASOUND Hitoshi Koiwai, Nobuyoshi Masuzawa Musashi Institute of Technology
More informationSupporing Information. Modelling the Atomic Arrangement of Amorphous 2D Silica: Analysis
Electronic Supplementary Material (ESI) for Physical Chemistry Chemical Physics. This journal is the Owner Societies 2018 Supporing Information Modelling the Atomic Arrangement of Amorphous 2D Silica:
More informationDEVELOPMENT AND SENSORY EVALUATION OF READY-TO- COOK IDLI MIX FROM BROWNTOP MILLET (Panicum ramosa)
International Journal of Science, Environment and Technology, Vol. 5, No 2, 2016, 816 821 ISSN 2278-3687 (O) 2277-663X (P) DEVELOPMENT AND SENSORY EVALUATION OF READY-TO- COOK IDLI MIX FROM BROWNTOP MILLET
More informationTOASTER OVEN USER MANUAL MODEL: PKMFT039
TOASTER OVEN USER MANUAL MODEL: PKMFT039 IMPORTANT SAFETY INSTRUCTION When using electrical appliances, basic safety precautions should always be followed, including the followings: 1 Don t touch hot surfaces
More informationEstimation of Energy Requirements for Air Drying of Fresh and Blanched Pumpkin, Yams, and Sweet Potato Slices.
Estimation of Energy Requirements for Air Drying of Fresh and Blanched Pumpkin, Yams, and Sweet Potato Slices. Kolawole O. Falade Ph D University of Ibadan. Nigeria Introduction Fresh foods contain high
More informationHONEY. Food and Agriculture Organization of the United Nations
HONEY Food and Agriculture Organization of the United Nations HONEY 1.- Honey General Information Honey has a fluid, crystallized (total or partially) consistence. Present a high viscosity and density
More informationRESEARCH ON THE AGING PROCESS OF WINE DISTILLATE
Bulletin of the Transilvania University of Braşov Series II: Forestry Wood Industry Agricultural Food Engineering Vol. 9 (58) No.1-2016 RESEARCH ON THE AGING PROCESS OF WINE DISTILLATE Mirabela I. LUPU
More informationThe Cruel Exploiter- Acacia confusa (Taiwan Acacia)
St. Bonaventure College & High School Searching for Nature Stories 2011 Form6: Group 45 The Cruel Exploiter- Acacia confusa (Taiwan Acacia) Abstract In this project, we are going to investigate whether
More information