El Uso del Ácido Salicílico y Fosfonatos (Fosfitos) para Activar el Sistema de Resistencia de la Planta (SAR)
Uno de los procesos más importantes, si no el más importante, es la inducción floral (forza) de la cual depende la producción uniforme de fruta. Hay dos formas de realizar esta labor comercial y eficientemente: usando el producto Ethrel o aplicando gas etileno. En este Manual se describen las etapas y las consideraciones de tipo técnico que se deben tomar en cuenta para poder realizar este procedimiento con éxito.
A pineapple rolled tart machine is required in the manufacturing of pineapple rolled tart. In this research, a machine that would reduce processing time and operating cost and that would be affordable for small-scale industries was designed. The machine was tested at different screw rotating speeds and dough formulations. The rolled tart throughput rates were significantly increased (p<0.05) with screw rotating speeds and butter percentages of dough. However, it was significantly decreased (p<0.01) with sugar and corn flour percentages.
Osmotic dehydration and microwave heating were combined with freeze-drying to obtain dehydrated pineapple. The effects of combined technologies on energy consumption, drying time and kinetics were analyzed. It was generally observed that the processes that include osmotic dehydration reduced the sublimation kinetics, but showed low consumption of energy during the whole dehydration process.
Market, Certification and Production Information for Producers and International Trading Companies
For some people organic agriculture is “farming without chemical fertilizers and pesticides”. This is short and concise, but misses important characteristics. Organic agriculture follows the logic of a living organism in which all elements (soil, plants, farm animals, insects, the farmer etc.) are closely linked with one other. Organic farming therefore must be based on a thorough understanding and clever management of these interactions and processes.
Guide for small batch canning preparation of jams and jellies.