Vegetable preservation

Ebook "Value addition of horticultural crops: Recent trends and future directions" combines several ideas and philosophies and provides a detailed discussion on the value addition of fruits, vegetables, spices, plantation crops, floricultural crops and in forestry. Separate chapters address the packaging, preservation, drying, dehydration, total quality management and supply chain management of horticultural crops. The book explains value addition as a process of increasing the economic value and consumer appeal of a commodity with special reference to horticultural crops.

341p tracanhphuonghoa1007 22-04-2024 3 2   Download

Ebook "The complete guide to saving seeds" provide simple instructions that clearly explain the whole process, from basic plant biology to proper seed storage and successful propagation. Gardeners of any experience level will find all the information they need to preserve genetic diversity, cut costs, and extend the life of their favorite plants to the next generation and beyond.

963p thamnhuocgiai 24-09-2023 5 1   Download

This paper relies on remote sensing images, collected from Sentinel-2 satellite, to preliminarily map the green space in Da Nang city. The remote sensing data was collected in November 2022. The normalized difference vegetation index (NDVI) is used to recognize the green space pixels. Based on this preliminary study, the area of green space in Da Nang city is approximately 140 km2 , which occupies roughly 56% of the total urban area.

7p nhanchienthien 25-07-2023 8 3   Download

(BQ) Ebook Site planing and design handbook: Part 2 includes the following content: chapter 6 infrastructure; chapter 7 landscape restoration; chapter 8 site layout; chapter 9 vegetation in the site plan; chapter 10 project management issues; chapter 11 historic landscapes and preserving land; chapter 12 landscape and culture; appendix A environmental site assessments; appendix B a preparedness, prevention, and contingency plan.

234p runordie6 06-08-2022 3 0   Download

Morphological, biochemical characteristics and 16S rRNA gene sequences were used as a tool for bacterial identification. Both STR 0103f and STR 0404f isolates were identified as Rummeliibacillus sp. which are Rummeliibacillus pycnus STR 0103f and Rummeliibacillus stabekisii STR 0404f, respectively. Thus, R. pycnus STR 0103f and R. stabekisii STR 0404f would be the novel bacterial strains from fermented vegetable products that act as the potential probiotic candidates for safety food bio-preservation.

8p mudbound 10-12-2021 11 1   Download

This study examined the effectiveness of different antioxidative compounds, namely 0.2% BHA (Butylated hydroxyanisole) + BHT (butylated hydroxytoluene), 0.03% α – tocopherol, and 3% and 6% tea seed oil (TSO) on the oxidative stability of vegetable oils. Four commonly used oils, viz. rapeseed oil (RSO), peanut oil (PNO), sunflower oil (SFO), and soybean oil (SBO), were assessed by the Schall Oven test method and monitored during the 12-day preservation period under 60°C.

10p chauchaungayxua12 09-07-2021 9 1   Download

The purpose of the dissertation: Create low molecular weight, water-soluble chitosan with antifungal ability from chitosan by the degradation method by hydrogen peroxide agent to prevent effectly the anthracnose on post-harvest fruit and vegetables (mango, banana and chili pepper)

34p tunelove 11-06-2021 36 3   Download

Field bean also known as Dolichos lablab beans is one of the important legume crops grown widely in Southern Karnataka. It is rich in carbohydrate, protein, fat, and crude fiber. Fresh beans are a favoured vegetable of the people of this region. But, its availability is being seasonal, attempts are made to preserve its freshness for longer periods. The storage life of vegetables and fruits depends on their respiration rates.

8p cothumenhmong9 04-01-2021 10 2   Download

Microwave energy has very successful application in the field of food processing particularly for food drying to preserve the quality of the precious food materials. In this article, various food materials dried using microwave energy were extensively reviewed. Microwave drying appears to be a viable drying method for the rapid drying of food materials. It was noticed that at the higher microwave output power considerably lower drying time took place. The application of pulsed microwave energy was found more efficient than the continuous application.

24p caygaocaolon6 30-07-2020 12 1   Download

Preservation of fruits, vegetables, and food are essential for keeping them for a long time without further deterioration in the quality of the product. Solar drying has been used since time immemorial to dry plants, seeds, fruits, meat, fish, wood, and other agricultural, forest products. The aim of the dryer is mainly for the welfare of the marginalized and poor farmers those who can’t afford hi-tech facilities and equipment’s to preserve their agricultural products. Drying of Safed Musli (Chlorophypum boribilianum) in open sun drying require more time and affected its quality.

15p nguaconbaynhay6 24-06-2020 16 1   Download

Drying is an important post-harvest preservation technique of spices. As drying is an energy intensive process, accessibility to good drying methods is essential for the economical betterment of the farmers. Solar energy based drying techniques offer better return on investment to farmers. Developed hybrid solar drying system can be used for drying various agricultural products like spices, fruits and vegetables. The dryer has been coupled to an electric air heater having an auto controlling facility and blackened surface of absorber for improved drying efficiency.

7p gaocaolon5 14-06-2020 16 1   Download

Preservation of fruits, vegetables, and food are essential for keeping them for a long time without further deterioration in the quality of the product. Solar drying has been used since time immemorial to dry plants, seeds, fruits, meat, fish, wood, and other agricultural, forest products. The aim of the dryer is mainly for the welfare of the marginalized and poor farmers those who can’t afford hi-tech facilities and equipment’s to preserve their agricultural products.

10p angicungduoc5 12-06-2020 12 2   Download

The modular body structure of plants enables detached plant organs, such as postharvest fruits and vegetables, to maintain active responsiveness to environmental stimuli, including daily cycles of light and darkness. Twenty-four hour light/darkness cycles entrain plant circadian clock rhythms, which provide advantage to plants.

9p vihashirama2711 21-05-2020 19 0   Download

The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. Potato has high level moisture content, hence it is perishable crop. Blanching is an unit operation prior to freezing, canning, drying in which fruit and vegetables are heated for the purpose of inactivate enzymes; modifying texture; preserving colour, flavour and nutritional value; and removing trapped air. An experiment was conducted to evaluate the effect of pre-treatments on quality of dried potato slices.

11p trinhthamhodang5 16-05-2020 14 0   Download

Food market continuously generates novel products by following trends of consumers whose preferences are increasing towards ready-to-use foods. Among these minimally processed vegetables are at top as „quick‟ and convenient products that preserve their nutritional value and texture and contain fewer additives.

12p kequaidan4 05-05-2020 7 1   Download

The present study was conducted in Sirsa district on fifty rural women beneficiaries to whom ten days rigorous training was given on food and preservation. Results highlighted the facts that 64.0 percent beneficiaries were educated upto secondary level and only 12 percent were graduated and belonged to agricultural community. Most of the women were doing little bit of pickle work like lemon and chilly pickle. But they were unaware about other preservation procedures like formation of squashes, chutneys, murrabha, etc.

7p nguathienthan4 21-04-2020 7 1   Download

There has been a great advancement in food processing methods over the years from traditional thermal processing to various non-thermal processings like high-pressure, electric field and radiations based methods. These methods have been found more effective and less damaging to food quality. This review describes the mechanism of inactivation of microbes due to these newer methods of food processing. These methods kill vegetative microbes but fail to effectively kill spores, but a combination of methods can be used to achieve the objective.

6p quenchua4 06-04-2020 51 3   Download

High moisture content of broccoli limits its post harvest longevity. So in order to make it available for a longer period the vegetable is needed to be preserved. For this, the present study was undertaken where dehydration was chosen as a mode of preservation and the experiment was aimed to establish suitable pre drying treatment combination and dehydration temperature for broccoli florets. Hot water blanching and chemicals like calcium chloride, citric acid, sodium metabisulfite and potassium metabisulfite were used for pre drying treatments.

15p caygaocaolon2 11-03-2020 7 1   Download

Application of Drying Techniques in Food Processing Drying is one of the oldest preservation processes available to the mankind, on that we can track since prehistoric times. In today food market dried foods play an important role in the food supply chain. As for fruits and vegetables it can be estimated that they constitute about 1% of the total drying in the food industry, by large being the grains the most important. The main feature of this process consists on lowering the water content in order to avoid or slow down food spoilage by microorganism.

3p cothumenhmong3 22-02-2020 66 2   Download

Green Pea (Pisum sativum L.) is an important leguminous vegetable crop grown in the world which ranks top ten among the vegetable crops. Green pea has high nutritive value used in many culinary preparations and several medicinal actions. Processing and preservation of green peas by mathematical modeling is a major focus area and the techniques are mainly used for preservation and value addition of green peas. Several researchers have attempted for decades to model the drying kinetics and quality parameters of green peas, which Green Peas are also compiled here briefly.

8p nguaconbaynhay3 07-02-2020 13 2   Download