Moisture Removal Characteristics of Thin Layer Rough Rice Under Sequenced Infrared Radiation Heating and Cooling
Feasibility of Simultaneous Rough Rice Drying and Disinfestations by Infrared Radiation Heating and Rice Milling Quality
Cinética de secado de tiras de cladodios de Nopal (Opuntia ficus indica) en un secador convectivo de flujo transversal
Cracking and Fruit Quality of Pomegranate (Punica granatum L.) As Affected by Pre-Harvest Sprays of Some Growth Regulators and Mineral Nutrients
An experiment was carried out during 2011 and 2012 seasons to study the effect of foliar application by using some growth regulators (paclobutrazol at 300 ppm, gibberellic acid (GA3) at 80 ppmand NAA at 40 ppm) and mineral nutrients (3% Ca as calcium chloride (CaCl2), 0.3 % boron as boric acid and 0.3 % Zn as zinc sulphate (ZnSO4) after two and eight weeks from full bloom on yield, fruit cracking% and quality in pomegranate cultivar ‘Manfalouty’.
Different techniques of oil extraction are applied in Jordan, including traditional press, two- and three-phase systems. Results of the study indicated that there is a significant difference in olive oil quality obtained from different pressing systems in terms of free acidity, ultraviolet absorption, peroxide value, polyphenol content, organoleptic assessment and overall quality index. Olive oils obtained from the two-phase mills were classified as extra virgin olive oil. While, olive oils obtained from the three-phase mill were ranged from extra to ordinary virgin olive oil.
Abstract: Canning quality of twenty nine new drought-tolerant bean lines from two grain types; large-seeded and small-seeded, was investigated. Bean seeds were soaked, blanched, canned in brine and stored for three weeks prior to evaluation. Mex-142, the popular canning variety, was used as a control. The traits studied were Hydration Coefficient (HC), Washed Drained Weight (WDWT), Percentage Washed Drained Weight (PWDWT), firmness, splits, clumping, size, shape and uniformity.
A considerable portion of grains is lost after harvest because of poor handling and poor storage practices that expose the stored grains to insect pests and diseases.
Changes in some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans