Xem 1-20 trên 73 kết quả Fermentation processes
  • One of the problems with the fermentation process is conducted in the Central Highlands of Vietnam is a low ambient temperatures may be encountered and this is believed to adversely affect the fermentation of cocoa. in a trying to overcome this, a "hot house" was built to conduct the fermentation process. the heat is similar to a solar dryer in that it had a wing with a black stone set in, but instead of a dry bed, had a compartment with the roof level for the position of the fermentation box. Sides and roof of the prevent the hinge allows lifting the roof and side...

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  • Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers all known food applications of fermentation.

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  • Metabolism of pesticides denotes that any foreign substance that enters in the living system and how it will be changed into non-toxic and thrown out due to the enzymatic activity and other mode of action. When chemical toxins applied to nonliving substance (soil and water) that will lose the toxic principles by degradation process due to the action of biotic and abiotic factors. The time to nullify the toxicity is of prime importance and it vary depending upon the chemical molecule and environmental conditions.

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  • Alter the appearance, aroma, texture and flavor of a product. Deliver nutrients more effectively to the body or to make a food that is difficult to digest a bit easier to swallow. Accelerate the good fermentation time, giving a finished product in weeks instead of months.

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  • carbon dioxide recovery systems In the fermentation process, the yeast feeds on the wort to produce carbon dioxide and alcohol. This carbon dioxide can be recovered with closed fermentation tanks and used later in the carbonation process. The fermentation process generates about 8-10 lbs/barrel wort (3-4 kg CO2/hl) (Lom and Associates, 1998). Typical CO2 scrubber operations require 2 kg of water per kg of carbon dioxide (Dell, 2001). A large brewery can become self-sufficient for CO2 if a well-designed plant is installed to recover CO2 from fermentation. The U.S.

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  • To further motivate this framework, consider a hypothetical manufacturer that uses chemical A and several other inputs to produce a product for sale. Chemical A can be purchased for $50 per gallon. Unfortunately, the use of Chemical A creates a toxic, regulated by-product that must be disposed of at some cost. The chemical's contribution to the plant's overall disposal costs is not known with precision and, from an accounting standpoint, simply appears as a general facility overhead cost. In other words, the disposal cost is not assigned to the process or product in which is used.

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  • In recent years there has been a renewed interest in solid-state fermentation (SSF) processes for the production of bioactive compounds. While efforts continue largely to exploit filamentous fungi and yeasts for the production of various enzymes, attempts have also been made to explore possibilities of using bacterial strains in SSF systems (Pandey et al., 2000). Enzyme production by SSF using bacterial spp.

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  • It is generally understood that the length of the fermentation process has an effect on the quality attributes of cocoa. Properties affected include bark content, pH, titrable acidity (TA), test results and the properties cutting taste. it also been demonstrated that soaking seeds in water, after fermentation, resulting in higher dry cocoa percentage of brown seeds, bark less content and improved flavor characteristics, (Hollywood, NW 1997). This test is done to prove whether the effects of fermentation time and soak application Vietnam to cocoa....

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  • Milestone 8: It aims to assess the capacity of Can Tho, NLU and WASI staff: • Design, install and advise the use of appropriate drying and farmers fermentation equipment. • Skill in establishing and management of taste panels, cocoa sense analysis and biometry procedures. • Analyze and report test farm in Ben Tre, Tay Nguyen and Successful sites, including financial analysis of farmers oriented quality cocoa improvement interventions

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  • The Government of Vietnam is focusing on cocoa quality and Vietnam has set a goal to have 10,000 hectares of cocoa plantation in 2010. This is mainly aimed at the Central Highlands and Mekong River Delta. These are priority areas for the CARD project. Crucialthat Vietnam produces high-quality cocoa fermentation that can improve income for farmers in Vietnam. The best way to ensure the properties are of good quality staff training relevant Vietnamese institutions assess the quality of cocoa fermentation and drying method.

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  • In addition to the aforementioned direct benefits of using alternative fuels for cement manufacturing, there are numerous life-cycle benefits and avoided costs that are realized. Alternative fuels are essentially the waste products of other industrial or agricultural processes, and due to their sheer volume and potentially their toxicity, they pose a major solid waste management challenge in many countries.

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  • Economic demands to intensify the brewing process and increase the fermenter productivity have stimulated interest in high-gravity brewing. However, increasing wort sugar concentration can have a detrimental effect on fermentation performance, adversely affecting yeast physiology and altering the physical and flavor properties of the beer product. Many methods such as: higher pitching rates, higher fermentation temperatures, more efficient aeration than in conventional brewing, and immobilised yeast were used to improve this process....

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  • The verifiability requirement prevents the full capitalization of future cash flow effects in earnings. When future net cash inflows are highly probable from an outlay, but their magnitude is not verifiable, the accrual process generally excludes the outlay from current earnings and capitalizes the cost as an asset (e.g., cash outlays for the purchase of inventory or plant). The effect of the exclusion of future cash inflows and their associated current outlays from earnings on the time series properties of earnings is 'a priori' unclear.

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  • The fermentation of cassava which normally takes 3-4 days during village processing can be shortened to 24h by seeding a fresh pulp with cassava juice 4 days old. In the work described here, a further attempt has been made to elucidate the nature of biochemical reactions taking place during fermentation, and to establish the optimum conditions which could be utilised in a modern industry based on this process.

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  • When the first edition of this book was published in 1985, the retail markets in Australasia, Europe and North America were dominated by just one product – stirred fruit yoghurt, with natural set yoghurt occupying a well-defined niche. Some traditional products like labneh and drinking yoghurt were manufactured on a small scale but, in general, the choice available to consumers was strictly limited.

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  • In 1999, it became possible for international students graduating from Australian universities to apply for Skilled Independent Residence visas without first having to return home. Since then, the issue of the English language proficiency of non-English speaking background (NESB) international students graduating from Australian universities has been a focus of media attention.

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  • This book contains research on the chemistry of each step of biogas generation, along with engineering principles and practices, feasibility of biogas production in processing technologies, especially anaerobic digestion of waste and gas production system, its modeling, kinetics along with other associated aspects, utilization and purification of biogas, economy and energy issues, pipe design for biogas energy, microbiological aspects, phyto-fermentation, biogas plant constructions, assessment of ecological potential, biogas generation from sludge, rheological characterization, etc....

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  • Carmago et al. (1992) noted that short-term flow fluctuations, low concentration of dissolved oxygen and also the siltation of suspended inorganic matter caused by industrial discharge contribute greatly to the changes in sediment and directly affect the structure of macroinvertebrate community. The high siltation of suspended inorganic matter caused significant reductions in taxa richness and abundance of zoobenthic communities as it changes the natural structure of the substratum.

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  • Green fluorescence. Further, the orange fluorescence can be used to detect second important fluorescing photopigment respectively phycoeritrin. Phycoeritrin is typical in many Synechococcus spp. and some picoeukaryotes, so Synechococcus, Prochlorococcus and picoeukaryotes can easy be discriminated in a plot Red vs. Orange fluorescence (Figure 3).

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  • With the introduction of genetic engineering of Escherichia coli by Cohen, Boyer and co-workers in 1973, the way was paved for a completely new approach to optimisation of existing biotech processes and development of completely new ones. This lead to new biotech processes for the production of recombinant proteins, e.g. the production of human insulin by a recombinant E. coli.

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