Salt drying

In this study, the factors related to the veneer material and adhesive properties were fixed; however, working conditions and process parameters (impregnation, pre-drying, curing, gluing, hot press) could affect the performance of plywood. Therefore, the objective of this work is to investigate the influence of two different processes (with and without curing before gluing) on bonding quality of the treated beech plywood.

8p vilarry 01-04-2024 9 1   Download

Part 2 book "Animal physiology" includes content: Animals and environments: Introduction to oxygen and carbon dioxide physiology; sensory processes, endocrine and neuroendocrine physiology; kidneys and excretion (with notes on nitrogen excretion); water, salts, and excretion at work - mammals of deserts and dry savannas,... and other contents.

451p oursky05 20-09-2023 2 1   Download

The study provides a perfect example of the production technology of bringing and drying meat products to ensure food hygiene and safety for consumers, contributing to promoting the domestic meat processing industry to develop in the direction of industrialization, safety, and integration.

11p viwolverine 11-07-2023 7 4   Download

The study "Biochar mitigates salt stress by regulating nutrient uptake and antioxidant activity, alleviating the oxidative stress and abscisic acid content in cabbage seedlings" was conducted as factorial completely randomized design with two factors; salinity levels (0 and 150 mM NaCl) and biochar doses (weighed at the rate of 0%, 2.5%, and 5% by soil weight). Growth parameters such as stem diameter, leaf area, shoot fresh weight, root fresh weight, shoot dry weight, and root dry weight of cabbage seedlings treated with 150 mM NaCl were lower than the control.

10p lyhuyenthu 31-01-2023 6 2   Download

The degree of DNA depolymerization, qualitative and quantitative composition of protein and lipid components of the obtained preparations determined the possibility of their use as medical drugs. The method of obtaining the target product with the use of salt extraction and ethanol precipitation was supplemented by proteolysis in order to remove residual protein to a value of no more than 5% of dry weight.

5p mudbound 10-12-2021 23 1   Download

This strain showed high activity in fresh goat cheese (11–15 mm inhibition zone) having the ability to prevent the development of S. aureus, also reducing the inoculum level of pathogen by about 1 log cycle. These results revealed that this strain could be a promising biopreservative starter for the dairy industry. To the author ’s knowledge, this is the first report of L. plantarum being isolated in salted dried camel meat.

6p mudbound 10-12-2021 6 1   Download

In this study, biogenic amines levels of Van herby cheese (Van Otlu peynir) matured in dry-salted/filling (basma) and brine (salamura)-salted techniques were investigated. For this purpose, a total of 100 herby cheese samples matured by dry-salted and brine-salted techniques (50 dry-salted and 50 brine-salted) were purchased from the grocery stores in Van province, and chemical characteristics and biogenic amines contents of the samples were determined.

10p hanthienngao 30-11-2021 12 1   Download

The aim of this study was to verify the effects of application of H2O2 on salt tolerance and oil production in basil cv. ‘Gennaro de Menta’ grown in a hydroponic system. Seedlings were subjected to 3 levels of H2O2 (0, 1, and 1000 μM) in a nutrient solution during 2 different exposure periods (24 and 48 h) and 2 levels of NaCl (0 and 80 mM). The plants were harvested at preflowering (at 15 days) and postflowering (at 25 days). At 25 days, the application of 1 μM H2O2 /48 h and its reapplication at preflowering increased leaf dry mass production compared to the other salt treatments.

10p tudichquannguyet 29-11-2021 9 1   Download

We investigated the forage potential of 12 Salsola species including S. arbuscula, S. abarghuensis, S. dendroides, S. crassa, S. imbricata, S. incanescens, S. nitraria, S. kerneri, S. orientalis, S. richteri, S. tomentosa, and S. yazdiana in the Southern rangelands of the Great Salt Desert. The results showed a great significant variation among forage quality and quantity of the Salsola species. The greatest fresh and dry forages were obtained in S. yazdiana (4.54 and 1.53 kg m–2, respectively) followed by S. dendroides (3.02 and 1.13 kg m–2, respectively). The S.

13p tudichquannguyet 29-11-2021 10 1   Download

The new benzimidazolium derivative (SM-1) salt with ion exchange from the (SM-0)was fabricated and characterized by protonnuclear magnetic resonance (1 H-NMR), carbon-nuclear magnetic resonance (13C-NMR), Fourier-transform infrared spectroscopy (FTIR), electrospray ionization (EIS-MS), thermal analysis (TG), cyclic voltammetry (CV), and ultraviolet-visible spectroscopy (UV-vis), for electrolytes (liquid or dried) in the DSSC charge transportation mechanism.

11p tudichquannguyet 29-11-2021 18 0   Download

A Pot culture experiment was conducted at Grape Research Station, Rajendranagar, Hyderabad to study the variability in salt tolerance of grape rootstocks (viz., Dogridge, Salt Creek, RS-19, SO4 and 1613-C) to different chloride salts viz., NaCl, KCl, MgCl2 and CaCl2 salts). The experiment was laid out in a FCRBD with three replications. The relative salt tolerance was assessed based on growth parameters, dry weight of root to shoot ratio and also on the ability of rootstocks to limit uptake of Na and Cl ions.

10p cothumenhmong9 18-01-2021 7 1   Download

The objective of the present study was to investigate the effect of sun drying, salt drying and kiln drying (50°C, 60°C, 70°C) on the quality of Pangasius. The changes in proximate composition, physico chemical, microbiological and sensory evaluation were analyzed. From the results, it was observed that salt dried Pangasius had the lowest pH (5.01).

12p gaocaolon9 22-12-2020 19 1   Download

Chilli garlic chutney is widely consumed by rural community in Rajasthan state. Chilli garlic chutney is made from dry red chilli, garlic, coriander seeds, and tomato with the addition of salt and water for taste. The prepared chutney was assessed for its antioxidant potential in its raw ingredients as well as in prepared product. Chutney was stored for 30 days in deep freezing conditions (0⁰ C) for shelf life study.

7p nguaconbaynhay8 13-10-2020 11 2   Download

Brown spot caused by (Bipolaris oryzae) is a persistent disease of Paddy (Oryza sativa L.) and associated with reduction in economic yield in the areas under dry and semi dry climate, with the nutrient poor field. Part of the paddy area under cultivation is salt affected in India, having longer water stagnation capacity, though having deficiency of organic matter and other essential nutrient, where during monsoon season only paddy is grown.

14p quenchua6 15-06-2020 11 1   Download

The study was performed with completely randomized factorial design having in triplicate. The experiment was carried out at the College of Environment and Natural Resources of Can Tho University from July to November 2018. Morphological toxic symptoms and growth inhibition were clearly observed in salt-treated treatments. Among the four studied species, T. orientalis produced the highest dry shoot biomass (15.5 g DW/plant), while E. dulcis had the lowest value (2.8 g DW/plant). However, only T. orientalis showed significantly decreased in biomass as salinity increased with 9.3 and 4.

9p angicungduoc5 13-06-2020 30 1   Download

The Western hills of Manipur, India are inhabited by tribal people mostly of Zeliangrong tribe and to some extent by Kuki tribe. They had been living in an isolated society with its own socio-cultural pattern and tradition. The seasonal food produce were processed to enhance nutritive value, flavour and above all shelf life to consume in the lean season. The most common method of processing is sun drying and natural fermentation and boiling in the plain water. Lack of or conscious efforts to limit salt uses were evident during the survey.

11p nguathienthan5 04-06-2020 9 0   Download

In this work, studied the effect of different concentrations of osmotic agents i.e. salt solutions (5%, 8%, 11% concentration) and sugar solutions (55oBrix, 60oBrix, 65oBrix concentration) on microwave drying and various physical parameters of carrot slices. Overall analysis of the physical parameters of the dehydrated carrot slices indicated that the sugar solution is superior to that of salt solution. In initial analysis, if fresh carrot slices, the colour was reddish and moisture content was observed very high.

12p kethamoi5 03-06-2020 10 0   Download

The objective of the research was to determine process conditions to produce protein powder from salted duck egg whites based on the two main steps including precipitation of the protein from egg white and drying the protein.

12p tomhiddleston 25-05-2020 9 0   Download

The results showed that the most appropriate drying conditions were at temperature of 560C, drying time of 210 min and wind speed of 0.24 m/s. The addition of sorbitol, glycerin, common salt in product was 4.37%, 1.93%, and 3.4%, respectively which were suitable for maintaining the aw of the product at 0.67 g.

9p tomhiddleston 25-05-2020 5 0   Download

The present investigation was carried out in the Department of Horticulture and Postharvest Technology, Institute of Agriculture, Visva-Bharati, Sriniketan, West Bengal during 2017-18. The experiment comprises of a factorial combination of different concentration of the salt solution (2%, 4% and 6%) and two drying methods (the sun and the oven drying at 60°C). The processed dried aonla products were analysed for various physicochemical and sensory qualities.

9p cothumenhmong5 17-05-2020 13 1   Download