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SERNA-COCK, Liliana, Diana Patricia VARGAS-MUÑOZ, and Carlos Andrés RENGIFO-GUERRERO. "Chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal)." Brazilian Journal of Food Technology 18, no. 3 (September 2015): 192–98. http://dx.doi.org/10.1590/1981-6723.4314.
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Summary The chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) was determined. In artisanal fruit processing, 26.3% of peel and 9.7% of seeds were obtained. The seeds showed a high potential for the development of value-added products because of their dry matter contents (23.46%) as follows: carbohydrate (69.37% dry basis (d.b.)), nitrogen (3.18 g/100 g of seed d.b.), K (0.023 g/100 g of seed d.b.), Fe (0.0185 g/100 g of seed d.b.) and dietary fiber (21.27 g/100 g of seed d.b.). The carbohydrate, dietary fibre and mineral contents of the pulp, peel and seeds also highlighted the agroindustrial potential of the fruit in that these constituents could be used to develop functional foods, food additives, preparations for functional diets and dietary supplements.
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Selimović, Amel, Dijana Miličević, Amra Selimović, Sanja Oručević Žuljević, Amela Jašića, and Amila Vranac. "Properties of crackers with buckwheat sourdough." Acta Chimica Slovaca 10, no. 2 (October 26, 2017): 152–58. http://dx.doi.org/10.1515/acs-2017-0025.
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AbstractEffects of additions of buckwheat flour and sourdough on the total phenols content, antioxidant activity, and sensory properties of crackers were examined. Different mixtures of wheat flour with addition of buckwheat flour and sourdough were used for the prepartion of crackers. Two types of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus brevis) were used for the preparation of buckwheat sourdough. Properties of crackers made with addition of buckwheat flour and sourdough were analysed in comparison to control crackers made only with wheat flour. Significant increase of total phenols in comparison to wheat flour dough (0.73 mg gallic acid equivalent (GA)/g of dry basis (d.b.)) was accomplished by adding buckwheat flour (1.12 mg GA/g d.b.) and sourdough (1.77 and 1.79 mg GA/g d.b.) regardless of the type of lactic acid bacteries used. All samples showed the decrease in total phenol content during baking process. Crackers with sourdough had higher antioxidant activity (16.84 and 15.84 mmol Fe3+/g d.b.) compared to crackers made with addition of buckwheat flour (10.42 mmol Fe3+/g d.b.) and control sample (7.76 mmol Fe3+/g d.b.). The result of sensory analysis showed positive influence of sourdough on taste and texture of crackers and insignificant differences in odour and appearance of tested samples. Also, the chewiness of crackers made with the addition of buckwheat flour and sourdough was improved compared to control crackers made from wheat flour.
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Sonawane, S. P., G. P. Sharma, N. J. Thakor, and R. C. Verma. "Moisture-dependent physical properties of kokum seed (Garcinia indica Choisy)." Research in Agricultural Engineering 60, No. 2 (June 30, 2014): 75–82. http://dx.doi.org/10.17221/59/2011-rae.
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Designing the equipment for processing, sorting and sizing of agricultural crops requires information about the crops’ physical properties. The physical properties of kokum seed were evaluated as a function of moisture content in the range of 7.35 to 25.79% d.b. (dry basis). The average length, width, thickness and one thousand seed mass were 17.17 mm, 10.66 mm, 5.87 mm and 410 g, respectively, at a moisture content of 7.35% d.b. The average value of geometric mean diameter and sphericity were 10.19 mm and 59.75%, respectively, at moisture content of 7.35% d.b. As the moisture content increased from 7.35 to 25.79% d.b., the bulk density increased from 345 to 396 kg/m<sup>3</sup>, true density decreased from 1179 to 1070 kg/m<sup>3</sup>, and the corresponding porosity decreased from 65.73 to 55.46%; the repose angle and terminal velocity increased from 32.1 to 42.3° and 4.30 to 6.73 m/s,respectively. The static coefficient of friction increased on three structural surfaces namely, glass (0.59–0.73), stainless steel (0.81–0.87) and plywood (0.74–0.83) in the moisture range from 7.35 to 25.79% d.b. Linear regression equations were used to express the physical properties of kokum seeds as a function of moisture content.
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Troiani, Caetano A. L., Maria T. B. Pacheco, Cristhiane C. Ferrari, and Silvia P. M. Germer. "Drum-drying of mango peel and characterization of different varieties." Revista Brasileira de Engenharia Agrícola e Ambiental 26, no. 7 (July 2022): 547–54. http://dx.doi.org/10.1590/1807-1929/agriambi.v26n7p547-554.
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ABSTRACT Mango peel, a by-product of the mango pulp industry, is rich in nutrients but with high moisture content. Drying is indicated to stabilize the residue and use of a drum-dryer is a little studied alternative. The present study evaluated the application of this technology for mango peels, investigating the influence of process conditions. The potential of mango peels from Palmer, Haden, Keitt, and Espada Vermelha varieties was also assessed using physicochemical analyses. The results showed differences between the varieties: Palmer exhibited the lowest moisture content (73.97 g per 100 g); Keitt the highest reducing sugar content (25.06 g per 100 g d.b.); Haden the highest soluble dietary fiber content (20.85 g per 100 g d.b.); and Espada Vermelha the highest phenolic compound content (5462 mg GAE per 100 g d.b.). Palmer mango peels were dried, varying temperature (130.6/146.4 ºC) and residence time (14/28 s). The independent variables influenced mass flow rate, moisture content, and color parameter a*. The antioxidant capacity, phenolic compounds and total carotenoid content, in addition to other color parameters, were not affected. The best process conditions were determined at 138.4-146.4 ºC and 14-21 s. The flakes exhibited phenolic compound contents of 3200 mg GAE per 100 g d.b., and antioxidant capacity of 360 µmol TE g-1 d.b. The product can be used as an ingredient in food formulations.
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Pekmez, Hatice. "Properties of Flour used in Flat Bread (Gaziantep pita) Production." Turkish Journal of Agriculture - Food Science and Technology 7, no. 2 (February 22, 2019): 209. http://dx.doi.org/10.24925/turjaf.v7i2.209-213.2195.
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Gaziantep pita, one of the regional flat breads in Turkey, had the geographical sign registration certificate in 2017. Gaziantep pita quality is directly related to flour properties. In present study, physico-chemical and flourgraph properties of bread flour containing 0.550% and 0.650% ash content (d.b.) were investigated. Results showed that the moisture contents of both samples were not significantly different from each other and were under upper limit of 14.5%. Sedimentation values for 0.550% and 0.650% ash content (db.) of flours were found good, between 25-36 mL. Wet gluten contents of both flours were determined as medium, between 20-27%. The falling number values for the samples were higher than normal values. The extensibility values were in normal values for both flour samples. The resistance to extension values for both samples were low, although these values were significantly different from each other. Energy value of 0.550% ash content (d.b.) of bread flour was in normal value, while energy value of 0.650% ash content (d.b.) of flour was low. Physico-chemical and flourgraph properties of 0.550% and 0.650% ash content (d.b.) of flours could be improved by blending or adding α-amylase.
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Casaverde-Pacherrez, Luis Alberto, Carmen Téllez-Pérez, Colette Besombes, Daniel Marcelo-Aldana, Karim Allaf, and Edilberto Vásquez-Díaz. "Effect of Swell-Drying on Mango (Mangifera indica) Drying Kinetics." Foods 11, no. 15 (July 26, 2022): 2220. http://dx.doi.org/10.3390/foods11152220.
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Swell-Drying operation (SD) was applied on mangoes to evaluate its effect on drying kinetics: starting accessibility (δW), apparent drying coefficient (Dapp), and time to obtain a final moisture content of 20% d.b (tf = 20% d.b). Swell-drying consisted of (1) submitting fresh mangoes to a first pre-drying stage under Convective Air Drying (CAD) until a moisture content of 37% d.b; (2) applying Instant Controlled Pressure Drop (DIC) treatments on pre-dried mangoes by following a central composite rotatable design (steam pressure: 0.2–0.6 MPa and treatment time: 5 and 55 s); and (3) apply post-drying of mangoes under CAD. In both cases, CAD was performed at 60 °C and airflow of 1 m/s. Results showed that both the treatment time and the steam pressure impacted the Dapp and the δW. By comparing to the control, SD (0.54 MPa and 48 s) increased the Dapp and δW to 12.2 and 2.7 times, respectively. Moreover, SD triggers a significant reduction in post-drying time (tf = 20% d.b), being this of 2.4 h vs. 30.8 h. These results could be linked to the expansion of the internal pores of mangoes generated by the instant autovaporization of residual water triggered by DIC treatment.
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Fauzi Mubarock, Wildan, Rina Rosdiana, and Pitri Andriani. "PENERAPAN MODEL DISCOVERY LEARNING DALAM MENINGKATKAN KETERAMPILAN MENULIS SURAT PRIBADI PADA SISWAKELAS VII SMP BUMI PUTRA CIBINONG BOGOR." Triangulasi: Jurnal Pendidikan Kebahasaan, Kesastraan, Dan Pembelajaran 1, no. 2 (February 18, 2022): 16–22. http://dx.doi.org/10.55215/triangulasi.v1i2.4455.
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Tujuan penelitian ini untuk mengetahui keterampilan menulis surat pribadi pada siswa kelas VII SMP Bumi Putra melalui penerapan model discovery learning serta mengetahui kendala yang dialami siswa. metode yang digunakan dalam penelitian ini yaitu metode eksperimen. Teknik pengumpulan data yang digunakan yaitu tes, angket, dan observasi. Populasi dalam penelitan ini yaitu siswa kelas VII SMP Bumi Putra. Sampel penelitian ini adalah kelas VII-A sebagai kelas eksperimen dan kelas VII-B sebagai kelas kontrol dengan teknik cluster random sampling. Hipotesis pertama yaitu penerapan model discovery learning dapat meningkatkan dalam pembelajaran menulis surat pribadi pada siswa kelas VII SMP Bumi Putra dapat teruji kebenarannya, dibuktikan dengan diperolehnya data prates kelas eksperimen dengan nilai rata-rata 51,03 berada pada tingkat penguasaan kurang mampu, sedangkan pada hasil postes nilai rata-rata 78,56 dengan tingkat penguasaan mampu. Hasil perbandingan mean kelas eksperimen dan kelas kontrol dengan menggunakan rumus uji t, diperoleh harga t0= 2,82 dan d.b. = 34 setelah melakukan pengetesan satu skor pada tabel nilai “t”. Nilai d.b. = 34 tidak terdapat dalam tabel maka dicari d.b. yang mendekati, yaitu d.b. 30 dan diperoleh harga t0 0,99 = 2,45 dan harga to 0,05 = 1,69. Dengan demikian, thitung signifikan karena nilai ttabel thitung yaitu 1,69 lebih kecil dari 2,82 lebih besar dari 2,45.
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Eze, Paul Chukwuka, Chikaodili Nkechi Eze, and Patrick Ejike Ide. "Effect of Moisture Content and Variety on the Some Physical and Aerodynamic Properties of Sesame Seeds Relevant to Its Processing." ARRUS Journal of Engineering and Technology 2, no. 2 (May 24, 2022): 78–91. http://dx.doi.org/10.35877/jetech678.
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The physical and aerodynamic properties of black and white sesame were determined at Moisture Content(MC%) range of 8.5 – 30.6%(d.b).The major, minor, intermediate, arithmetic mean, geometric mean diameters and sphericity, projected area of the two varieties were 2.96 – 3.94mm, 1.47 -2.40mm,0.54 -1.26mm,1.66 – 2.50mm, 0.78 - 3.66mm and 26.53 – 93.45, 1.91 – 42.08mm2 respectively.The increase in MC resulted decrease in true density from 1038.61 – 994.93 kg/mm2 and 1039.61 – 998.47 kg/mm2 for white and black sesame seed respectively.The terminal velocity of white sesame seed ranged from 3.12 – 7.82m/s while black sesame seed ranged from 3.16 – 7.94m/s at MC range of 8.5 – 306% (d.b).The drag coefficient were 3.750.31 and 2.26 – 0.23 for white and black sesame seed respectively as MC ranged from 8.5 – 30.6% (d.b) while Reynold number varied from 2363.9 – 23067.3 and 3401.5 – 15121.6 for white and black sesame seed respectively at MC range of 8.5 - 30.6% (d.b).The properties of sesame seed determined varied significantly with variety and MC.This findings are the prerequisite in the design and selection of sesame seed separating machine. A pneumatic separator can be designed with provision for effective separation of undesired light material with average terminal velocity below 5.17m/s and 5.67m/s for white and black sesame seeds respectively.
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Lewis, Mike. "Handbook of Food Engineering - Edited by D.R. Heldman and D.B. Lund." International Journal of Dairy Technology 61, no. 1 (February 2008): 114–15. http://dx.doi.org/10.1111/j.1471-0307.2008.00353.x.
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Baptestini, Fernanda M., Paulo C. Corrêa, Jaime D. B. Vanegas, Rafael Leite, Fernando M. Botelho, and Renata C. Campos. "Water sorption kinetics of damaged beans: GAB model." Revista Brasileira de Engenharia Agrícola e Ambiental 21, no. 8 (August 2017): 550–55. http://dx.doi.org/10.1590/1807-1929/agriambi.v21n8p550-555.
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ABSTRACT The objective of this study was to model the water sorption kinetics of damaged beans. Grains with initial moisture content of 53.85%, dry basis (d.b.), were used. One portion of the grains was used to obtain desorption isotherms, while the other was subjected to drying until the moisture content of 5.26% (d.b.), so that it was subjected to the adsorption. For the induction of damage, a Stein Breakage Tester was used. To obtain the equilibrium moisture content, grains were placed in a climatic chamber at 20, 30, 40 and 50 ± 1 °C combined with relative humidity of 30, 40, 50, 70 and 90 ± 3%. The GAB model fitted well to the equilibrium moisture experimental data of damaged grains and control. With increasing temperature, the monolayer moisture contents decreased in adsorption and desorption processes, ranging from 9.84 to 5.10% d.b. The lower moisture content in the monolayer in damaged grains indicates that lower moisture content is necessary to ensure their conservation.
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Yovani, Tania, Gervasius Harwin Wangrimen, and Aprilia Fitriani. "Characterization of Ganyong (Canna discolor) and Cowpea (Vigna unguiculata) Flour Affected by Heat Moisture Treatment." Journal of Agri-Food Science and Technology 3, no. 1 (August 26, 2022): 28–35. http://dx.doi.org/10.12928/jafost.v3i1.6504.
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Cookies are food products that are often a consumption. High glycemic index (GI) cookies consumption causes increased diabetes mellitus (DM) cases. In addition, high GI cookies can improve obesity. DM and obesity lead to other complications and degenerative diseases. The low GI value cookies need to produce for diabetes mellitus prevention. This research is a preliminary study to produce raw material flour for low GI cookies. Heat moisture treatment (HMT) was applied to modify the Canna flour. Canna flour increased the moisture content to 34.39% wet base (w.b.), then dried at 92°C for 20.6 h. HMT process increased the resistance starch, soluble and insoluble fiber. Treated Ganyong flour has 2.16 % dry base (d.b.) soluble fiber, 30.19 % d.b., and 28.03% d.b. The result showed that HMT increased total dietary and soluble fiber. Those parameters are essential to low GI cookies for diabetes mellitus prevention. HMT also increased the whiteness index of Ganyong flour.
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Durakova, Albena, Adelina Vasileva, Tzvetana Gogova, Milena Temelkova, and Rumyana Krasteva. "Desorption capacity of raw energy bars with fruits of Zizyphus jujuba Mill. - Bulgaria." E3S Web of Conferences 286 (2021): 03002. http://dx.doi.org/10.1051/e3sconf/202128603002.
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The current study presents a mixture for raw energy bars of fresh fruits of the exotic fruit Zizyphus jujuba Mill. with origin - Bulgaria. The physico-chemical indices of the ready mixture are analyzed. A high content of carbohydrates - 24.45% and of nourishing fiber - 22.08% is reported. The desorption capacity of the exotic mixture is examined for temperatures of 10°С, 25° and 40°С in eight watery activities from 11% to 85%. The analysis shows that the equilibrium moisture lowers with the raise of temperature in constant watery activities. The desorption isotherms are of type III according to the classification of Brunauer et al. The modified model of Halsey is recommended for the isotherms description according to the estimation criteria distribution, and the model of Oswin - as a second modified model. The values of the monolayer moisture content in aw <0.5 for temperatures 10°С - 5.46% dry basis (d.b.), 25°С - 5.72% d.b. and 40°C - 4.05% d.b. are calculated Brunauer-Emett-Teller model.
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Coradi, Paulo C., Carlos H. P. Fernandes, and Jean C. Helmich. "Adjustment of mathematical models and quality of soybean grains in the drying with high temperatures." Revista Brasileira de Engenharia Agrícola e Ambiental 20, no. 4 (April 2016): 385–92. http://dx.doi.org/10.1590/1807-1929/agriambi.v20n4p385-392.
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ABSTRACT The aim of this study was to evaluate the influence of the initial moisture content of soybeans and the drying air temperatures on drying kinetics and grain quality, and find the best mathematical model that fit the experimental data of drying, effective diffusivity and isosteric heat of desorption. The experimental design was completely randomized (CRD), with a factorial scheme (4 x 2), four drying temperatures (75, 90, 105 and 120 ºC) and two initial moisture contents (25 and 19% d.b.), with three replicates. The initial moisture content of the product interferes with the drying time. The model of Wang and Singh proved to be more suitable to describe the drying of soybeans to temperature ranges of the drying air of 75, 90, 105 and 120 °C and initial moisture contents of 19 and 25% (d.b.). The effective diffusivity obtained from the drying of soybeans was higher (2.5 x 10-11 m2 s-1) for a temperature of 120 °C and water content of 25% (d.b.). Drying of soybeans at higher temperatures (above 105 °C) and higher initial water content (25% d.b.) also increases the amount of energy (3894.57 kJ kg-1), i.e., the isosteric heat of desorption necessary to perform the process. Drying air temperature and different initial moisture contents affected the quality of soybean along the drying time (electrical conductivity of 540.35 µS cm-1g-1); however, not affect the final yield of the oil extracted from soybean grains (15.69%).
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Gonçalves, Douglas N., Osvaldo Resende, Lílian M. Costa, and Mariana C. Prado. "Determination of physical properties of crambe fruits during drying." Engenharia Agrícola 34, no. 5 (October 2014): 972–79. http://dx.doi.org/10.1590/s0100-69162014000500016.
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The Knowledge of the physical properties of agricultural products has great importance for the construction and operation of equipment for drying and storage, to achieve increased efficiency in post-harvest operations. The aim was to determine and analyze the physical properties of crambe fruits during drying at different temperatures. Crambe fruits with an initial moisture content of 0.36 (decimal d.b.) which was reduced by drying at 37.0; 58.8 and 83.5 ºC and relative humidity of 29.4; 11.2 and 3.2%, respectively, to 0.09 ± 1 (decimal d.b.). At different levels of moisture contents (0.36; 0.31; 0.26; 0.21; 0.17; 0.13 and 0.09 decimal d.b.), was evaluated the intergranular porosity, the bulk density, the true density as well as the volumetric shrinkage and the fruit mass. The study was installed by the factorial 3 x 7, and three drying temperatures and seven moisture contents in a randomized design. Data were analyzed using regression. The bulk density and the true density decreases along the drying process; the volumetric shrinkage and the mass increased with lower moisture content and the intergranular porosity decreased sharply with the increasing drying temperature.
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Durakova, Albena, Adelina Bogoeva, Velichka Yanakieva, Tzvetana Gogova, and Kornelia Choroleeva. "Desorption of the Exotic Fruit Jujube (Ziziphus Jujube Mill) of Bulgarian Origin." E3S Web of Conferences 180 (2020): 03007. http://dx.doi.org/10.1051/e3sconf/202018003007.
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The present study determined the physico-chemical parameters of the exotic fruit jujube (Ziziphus jujube mill) of Bulgarian origin – pH of 4.62, refractometric dry matter of 31.6 %, dry matter (in weight) of 36.78 %, TTA (total titratable acidity) – citric acid – of 0.67 %, 0.70 % malic acid, 65.95 % moisture, 0.78 % fibre, 1.41 % protein, 23.65 % carbohydrate, 0.24 % fat and energy value of 428.44 kJ/102.4 kcal. Equilibrium moisture content and monolayer moisture content were established for desorption concerning eight water activities in the 0.1 0.9 range and the temperatures of 10 °С, 25 °С and 40 °С. The coefficients of the modified Oswin, Chung-Pfost, Halsey and Henderson models were obtained statistically. The modified Halsey model is recommended as a description of the desorption isotherms of jujube (Ziziphus jujube mill) since it corresponds to the criteria for model assessment and suitability. Via BET model linearization, the values of the monolayer moisture content for desorption at the temperatures of 10 °С 5.41 % d.b., 25 °С – 4.65 % d.b. and 40 °С 5.08 % d.b were determined.
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NDUKWE, Samson, Nnaemeka NWAKUBA, and Nkechi NGWANGWA. "Mechanical Behaviour of Unshelled Moringa oleifera Seeds at Varying Moisture Contents." Turkish Journal of Agricultural Engineering Research 2, no. 1 (June 30, 2021): 88–103. http://dx.doi.org/10.46592/turkager.2021.v02i01.007.
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The determination of mechanical properties of unshelled Moringa oleifera seeds was studied under compression test at varying orientations and moisture contents for postharvest equipment design. A completely randomized block design (CRBD) was applied in designing the experiment. The impact of varying moisture content levels of (10.25, 17.33, 24.47, and 32.34% dry basis) on the applied force at bio-yield and rupture, deformation, energy at rupture, crushing strength, and elastic modulus of the seed samples were investigated. Polynomial functions of the 2nd order with coefficients of correlation ranging between 0.642 ≤ R2 ≤ 0.999 gave the best fit and described the resulting relationships between the studied properties with respect to moisture levels at the two loading axes. Results obtained showed that the seed samples had maximum values of 80.3 N, 110 N and 257.2 J, for bio-yield force, rupture and rupture energy respectively at (10.25% d.b., in the horizontal orientation; whereas minimum values of 31.5 N, 54.9 N and 51.3 J for bio-yield force, rupture force and rupture energy occurred at (32.34% d.b.) respectively in the vertical orientation. Also, the maximum compressive strength of 5.8 N mm-2 in the horizontal orientation of the seed samples at 10.25% d.b. whereas the minimum compressive strength (2.5 N mm-2) occurred in the vertical orientation at 10.25% d.b. moisture content. The sample exhibited less resistive strength to crushing in the horizontal position as the moisture increased; whereas in the vertical position, the cell’s vertical edges provide some form of shield against external pressure which resulted in increased crushing resistance per contact area of the sample.
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Shabri, Shabri, Dr Dadan Rohdiana, Hilman Maulana, Sugeng Haryanto, and Muhammad Iqbal Prawira-Atmaja. "Analisis kandungan teaflavin dan tearubigin pada teh hitam yang diolah melalui metode pelayuan kimia bertahap." Jurnal Sains Teh dan Kina 21, no. 1 (December 15, 2019): 8–17. http://dx.doi.org/10.22302/pptk.jur.jptk.v21i1.142.
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The instability of tea shoots supply from the plantation to the factory was often a problem. In the flush season where tea shoots are abundant, an overcapacity often leads to the uncontrollable withering process. This problem was the cause of the decreased quality of black tea. Theaflavin (TF) and Thearubigin (TR) were chemical substances that positively correlated to the black tea quality. This research conducted to characterize TF and TR quality in two-stages chemical withering. This research treatment consists of two treatments, namely treatment A (plus season), treatment B (minus season), and one control/routine production (treatment C). Treatment A and B used 25 kg of fresh tea shoots to be withered, the first stage was to wither the leaves until it reached 60%, 65%, and 70% of water content. The second stage was to blended those leaves at the first stage and withered it until it reached about 54-56%. For treatment A and B, the enzymatic oxidation (fermentation) time used 90 minutes. Treatment C used 25 kg of fresh tea shot that processed as normal routine production of black tea orthodox-rotor vane process, with enzymatic oxidation time 110 minutes. Every treatment was repeated 3 times. Treatment A produced TF of 0,97% d.b and TR of 15,39 d.b. (ratio 1:15,97). And treatment C produced TF of 0,92% d.b and TR of 13,69% d.b. (ratio 1:14,82). It was concluded that two-stage chemical withering was able to maintain the chemical and organoleptic qualities of black tea.
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Leznoff, Daniel. "Phthalocyanines with Non-Traditional Early Transition-Metals." ECS Meeting Abstracts MA2022-01, no. 14 (July 7, 2022): 950. http://dx.doi.org/10.1149/ma2022-0114950mtgabs.
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The synthesis, spectroscopic and redox properties of new metallophthalocyanines (PcM) are active areas of research. The rings of PcM complexes can be successively reduced using chemical, electrochemical, or photochemical methods to give rise to species containing ring-reduced Pc(3-), Pc(4-) or Pc(5-) ligands ; in the other direction, both ring-oxidized Pc(-1) and Pc(0)-containing systems can be accessed. These species are usually generated and characterized in situ and have only recently begun to be isolated and structurally characterized. In particular, there are few examples of phthalocyanines with early-transition and f-block metals - despite the rich organometallic-type reactivity of these metals - and thus we targeted new PcM complexes in this underdeveloped area of the periodic table. Given their larger ionic size, the unusual structural feature of the metal centre protruding far out of the Pc cavity is observed. Hence, the exposure of the coordination sphere of these Lewis-acidic (often d0) metals makes these PcM complexes attractive catalysts; this cis-oriented axial ligation also drastically improves the solubility, despite the Pc-ring remaining unsubstituted. In this presentation the isolation and structural characterization of new PcM materials with M = scandium, zirconium, niobium and (time-permitting) molybdenum will be described, along with rare structurally characterized examples of their reduced Pc(4-) and Pc(3-)complexes. Their electronic structure and electrochemical behaviour will be discussed using a combination of spectroscopic and structural techniques. A series of moisture-sensitive, soluble PcZr(IV) and PcNb(V) alkoxides were prepared, characterized, and their catalytic activity towards the ring-opening polymerization of rac-lactide was studied and will be detailed. Reaction of PcScCl with LiO i Pr and NaO t Bu yielded two hydroxide complexes containing the PcScOH unit, obtained from the hydrolysis of the putative PcSc-alkoxide intermediate. The two structurally characterized systems have a tilted “butterfly” shape structure, reminiscent of bent metallocenes. The solubility of these early transition-metal based complexes present new opportunities for the advancement of this underdeveloped area of PcM chemistry. Time permitting, our related work on organometallic PcLnX complexes will also be described. References Zhou, D.B. Leznoff, Chem. Commun., 2018, 54, 1829-1832. W. Zhou, J.R. Thompson, C.C. Leznoff, D.B. Leznoff, Chem. Eur. J., 2017, 23, 2323-2331; R. Platel, W. Zhou, T.T. Tasso, T. Furuyama, N. Kobayashi, D.B. Leznoff, Chem. Commun., 2015, 5986-89; D. McKearney, W. Zhou, V.E. Williams, D.B. Leznoff, Chem. Commun., 2019, 55, 6696-6699; Y. Ganga-Sah, E. Tajbakhsh, R.H. Platel, W. Zhou, D.B. Leznoff, J. Porph. Phthalocyanines, 2019, 23, 1592-1602; W. Zhou, D. McKearney, D.B. Leznoff, Chem. Eur. J., 2020, 26, 1027-31.
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Perano, Kristen Michelle, Timothy J. Shelford, and Kifle G. Gebremedhin. "Experimental Analysis of Condensation Rate in Conductive Cooling Systems for Dairy Cattle." Applied Engineering in Agriculture 34, no. 2 (2018): 425–36. http://dx.doi.org/10.13031/aea.12259.
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Abstract. Conductive cooling for dairy cattle is an emerging technology that holds promise as a way of relieving heat stress. A conductive cooling system using modified Dual Chamber Comfort (DCC) waterbeds from Advanced Comfort Technologies as heat exchangers placed in the stalls of dairy cows was tested. Rate of moisture accumulation in two types of bedding (sand and sawdust) was studied for two levels of relative humidity (RH) of air (~60% and ~75%). Four bedding thicknesses were considered in this study and were 0.5, 2.5, 7.5, and 20 cm. The experiment consisted of the following: (1) two waterbeds cooled by circulating water at 4.5°C, and (2) two more waterbeds (control) where the water in the waterbeds was not cooled. Moisture content of the bedding was measured in duplicate at three locations on the surface of each waterbed for each of 20 treatments (sand and sawdust bedding measured at both ~60% RH and ~75% RH and at five bedding thicknesses/sampling depths). The moisture measurements were conducted before and after 2 h of cooling. In cases where the bedding thickness was 2.5 cm or more, the temperature of the bedding was measured at three points using thermocouples: (1) at the surface of the waterbed, (2) at mid depth, and (3) at 0.5 cm below the bedding surface. Mixed linear models were used to calculate the condensation rates and the equilibrium temperatures. In all treatment combinations, the surface temperature of the cooled waterbeds was at least 7.5°C lower than the dewpoint temperature of the air. For the 0.5-cm thick sawdust, condensation rates, calculated in percent increase in dry basis of moisture content per hour (% d.b. h-1), were 3.5% d.b. h-1 higher for the cooled waterbeds than that for the control waterbeds at the ~75% RH. For 0.5-cm thick sawdust at ~60% RH, the condensation rate for the cooled waterbeds was 3.1% d.b. h-1 higher than that for the control waterbeds. Similarly, the condensation rates for the 0.5-cm thick sand were 2.0% d.b. h-1 higher for the cooled waterbeds than for the control waterbeds at the ~75% RH conditions and 1.3% d.b. h-1 higher at the ~60% RH conditions. The condensation rate for the 2.5-cm thick sand bedding measured at the top surface of the waterbed (the bottom 0.5 cm of the bedding) was statistically significant but negligible (0.1% d.b. h-1). No other treatments yielded any difference in condensation rate between the cooled waterbeds and the control waterbeds. Keywords: Animal housing, Bedding thickness, Condensation rate, Conductive cooling, Dairy cows, Stall bedding.
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Bender, Eve. "APA Honors Excellence in D.B. Newsletters." Psychiatric News 43, no. 6 (March 21, 2008): 14. http://dx.doi.org/10.1176/pn.43.6.0014a.
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Andrews, George E., and Douglas Bowman. "THE BAILEY TRANSFORM AND D.B. SEARS." Quaestiones Mathematicae 22, no. 1 (March 1999): 19–26. http://dx.doi.org/10.1080/16073606.1999.9632056.
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Erdös, Paul. "Optimum Multiple Access Coding (D.B. Jevtić)." SIAM Review 34, no. 2 (June 1992): 309–10. http://dx.doi.org/10.1137/1034059.
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Dwi Ratnani, Rita, Hadiyanto Hadiyanto, Widiyanto Widiyanto, and Maizirwan Mel. "Pyrolysis of Water Hyacinth [Eichhornia crassipes (Mart.) Solms] for Liquid Smoke Production." E3S Web of Conferences 226 (2021): 00038. http://dx.doi.org/10.1051/e3sconf/202122600038.
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This research aimed to determine the chemical composition of Rawapening, Semarang District, Indonesia water hyacinth and to study the effect of pyrolysis time on the volume of liquid smoke products. The water hyacinth was cut into pieces with a size of about 2 cm to 3 cm, and placed in pyrolisator. A total of 700 g of water hyacinth sample was fed into the pyrolysis. The product was observed for its content of hemicellulose, cellulose and lignin. The pyrolysis was carried out at a temperature of 117 °C, 400 °C and 683 °C. The results showed that water hyacinth contains hemicellulose 36 % d.b, cellulose 21 % d.b and lignin 7 % d.b which it potential to be a raw material for liquid smoke production. The effect of temperature was significant on liquid smoke products. It was proven that the higher the pyrolysis temperature, the greater the liquid smoke produced. The liquid smoke was obtained for 0.2 mL per 100 g, 12.3 mL per 100 g and 16.3 mL per 100 g dried biomass water hyacinth at a temperature of 117 °C, 400 °C and 683 °C, respectively.
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Smith, Deandrae Lynette, and Griffiths G. Atungulu. "Impacts of Specific Power of Microwave at 915 MHz Frequency on Drying and Milling Characteristics of Parboiled Rough Rice." Applied Engineering in Agriculture 37, no. 2 (2021): 359–66. http://dx.doi.org/10.13031/aea.14191.
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HighlightsThis research investigated the feasibility of using a microwave (MW) set at 915 MHz frequency to dry high moisture content (MC) parboiled rough rice at 44.3% MC dry basis (d.b.).The research evaluated the impacts of specific power delivered during the drying of parboiled rough rice using a MW on post-drying milling characteristics.The volumetric heating phenomenon provided by MW offered a method to quickly remove 23.1% points of moisture from parboiled rough rice in one-pass to a MC of 21.2% d.b., with minimal impacts on the kernel quality.The findings suggest that increased MW specific powers have a positive effect on rice MC reduction but negatively affects the rice milling characteristics, especially the head rice yield.The study recommended that MW specific powers exceeding 2.92 kW.[kg-DM]-1 should not be exceeded during drying of parboiled rough rice to preserve the rice milling yields.ABSTRACT. The objectives of this research were to study the impacts of specific power of MW generated at 915 MHz frequency to dry high MC parboiled rough rice on moisture removal and milling characteristics of the parboiled rough rice. Long-grain rough rice of the cultivar (cv.) Mermentau at harvest MC of 31.6% dry basis (d.b.) was parboiled by soaking at 73°C for 3 h and then steamed at 67 kPa for 10 minutes. Following the parboiling process the sample was subjected to the MW drying. The drying was accomplished at MW specific powers that ranged from 1.10 to 8.77 kW. [kg-DM] -1 and 0.37 to 2.92 kW. [kg-DM] -1 (power per unit dry matter mass of the grain). These treatment levels of MW specific power were varied by heating parboiled rough rice for 2 and 6 minutes (min) at MW powers that ranged from 1 to 24 kW. The process of parboiling increased the rough rice MC to 44.3% dry basis (d.b.). During the MW drying, as the specific power increased, the general tendency was for rough rice final moisture content (FMC), milled rice yield (MRY) and head rice yield (HRY) to decrease while the drying rate increased. Parboiled rough rice samples treated with a specific power of 8.77 kW.[kg-DM] -1 while maintaining specific energy input at 0.29 kWh.[kg-DM] -1 had least-square means FMC, drying rate, MRY and HRY of 19.7% d.b. (S.D ± 1.1%), 12.3% d.b. [min-1] (S.D ± 0.8%) (2 min drying duration), 68.18% (S.D ± 1.70%) and 67.51% (S.D ± 0.73%) respectively. However, treatment at a lower specific power of 2.92 kW.[kg-DM] -1 while maintaining the same specific energy input of 0.29 kWh.[kg-DM]-1) resulted in least-square means FMC, drying rate, MRY and HRY of 21.2% d.b. (S.D ± 0.5%), 3.9% d.b. [min-1] (S.D ± 0.1%) (2 min drying duration), 73.22% (S.D ± 0.84%) and 73.21% (S.D ± 0.21%) respectively. The increased drying rates for treatments with higher specific power was associated with higher treatment powers and shorter treatment durations. Higher specific powers negatively impacted the observed MRY and HRY. The findings suggest that increased MW specific powers have a positive effect on rice MC reduction but above a certain threshold of specific power (2.92 kW.[kg-DM]-1) may negatively affect the milling characteristics of the parboiled rice. When used to dry high MC parboiled rough rice, rice processors should know that there exists an optimum drying rate that if exceeded the milled rice quality is negatively affected thus generating an economic loss to the parboiled rice industry. The volumetric heating phenomenon provided by microwave (MW) offers a means to quickly dry high MC parboiled rough rice. This can translate to considerable economic savings for the rice processor who often experiences low drying rates because of limited drying capacity, especially at peak rice harvest times. When drying rates are optimized, rice processors can expect minimal impacts on the kernel quality which can also be translated to considerable economic savings for the rice processor. Keywords: 915 MHz microwave, Microwave drying, Milling Quality, Parboiled rice, Specific power.
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Vasilyev, V. G., and A. V. Perevozchikova. "Learning Tasks Setting in the System of DevelopingTraining of D.B. Elkonin and V.V. Davydov under Introducing New Educational Standards in Primary Schools." Psychological-Educational Studies 7, no. 1 (2015): 69–79. http://dx.doi.org/10.17759/psyedu.2015070107.
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Westudythepossibilitiesofthetheoryandpracticeofdevelopingtrainingonthesystemof D.B. Elkoninand V.V. Davydov to form universal educational actions in primary school. Basedontheanalysisofscientificandmethodicalliterature, werevealedtheessenceofeducationalaction "takingfromtheteacherorself-learningtaskssetting" insolvingeducationalproblemsinthesystemofdevelopingtrainingof D.B. Elkoninand V.V. Davydov [2, p. 159, 160]. Developed on this basis, the structure of the educational action "taking from the teacher or self-learning tasks setting" and requirements for the organization of subject material can be considered as sufficient conditions for (as the common way) statement of learning tasks in today's elementary school. We provide practical materials and fragments of guidelines for primary school teachers. Further studies may be associated with the transfer of pupils’ own ability to set goals of learning activities to other social practices and in their own development.
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Mukhlis, Andi Muhammad Akram, Edy Hartulistiyoso, and Yohanes Aris Purwanto. "Pengaruh Kadar Air terhadap Beberapa Sifat Fisik Biji Lada Putih." Agritech 37, no. 1 (March 10, 2017): 16. http://dx.doi.org/10.22146/agritech.15308.
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The physical properties of seed are required in designing an apparatus for handling, separation, drying, storage, and processing. The physical properties of white pepper seeds were determined as a function of moisture content in the range of 15,40 - 64,80 % dry basis (d.b.). The average height, length and width at a moisture content condition of 15,40 % (d.b.) were 4,11 ± 0,27 mm; 4,35 ± 0,34 mm and 4,35 ± 0,35 mm, respectively. In the range of moisture content 15,40 - 64,80 % (d.b.), the results of this study showed an increase linearly of the third axial dimension, the average diameter, the roundness from 0,969 to 0,977, the volume from 39,50 to 67,34 mm3, the surface area from 55,87 to 79,92mm2 and the thousand seed mass from 52,47 to 75,63 g. Bulk density and true density has a polynomial correlation with changes in moisture content.The porosity decreased from 45,01 % to 44,88 % with an increase in the moisture content range of 15,40 - 64,80 % (d.b.). ABSTRAKSifat fisik biji-bijian diperlukan dalam merancang suatu peralatan untuk penanganan, pemisahan, pengeringan, penyimpanan dan pengolahannya. Sifat fisik biji lada putih ditentukan sebagai fungsi kadar air pada rentang 15,40 - 64,80 % basis kering (b.k.). Tinggi, panjang dan lebar rata-rata pada kondisi kadar air 15,40 % (b.k.) adalah 4,11 ± 0,27 mm; 4,35 ± 0,34 mm dan 4,35 ± 0,35 mm berturut-turut. Pada rentang kadar air 15,40 - 64,80 % b.k., hasil penelitian ini menunjukkan peningkatan secara linear pada ketiga dimensi aksial, diameter rata-rata, kebulatan dari 0,969 hingga 0,977, volume dari 39,50 hingga 67,34 mm3, luas permukaan dari 55,87 hingga 79,92 mm2 dan massa seribu biji dari 52,47 hingga 75,63 g. Bulk density dan true density memiliki hubungan polinomial dengan perubahan kadar air biji. Porositas menurun dari 45,01 % hingga 44,88 % dengan peningkatan kadar air pada rentang 15,40 - 64,80 % (b.k.).
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Narducci, Finotti, Galli, and Carcea. "Lipids and Fatty Acids in Italian Durum Wheat (Triticum durum Desf.) Cultivars." Foods 8, no. 6 (June 21, 2019): 223. http://dx.doi.org/10.3390/foods8060223.
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The level of variation in lipids and their fatty acids was determined in the grains of 10 popular durum wheat cultivars commercially grown in Central and Southern Italy. Samples were harvested for two consecutive years to account for differences due to changes in climatic conditions. Total fat content was determined by means of the International Association of Cereal Science and Technology (ICC) Standard Method No. 136, whereas the fatty acid profile was determined by gas chromatography. Total lipid content ranged from 2.97% to 3.54% dry basis (d.b.) in the year 2010 and from 3.10% to 3.50% d.b. in the year 2011, and the average value was 3.22% d.b. considering both years together. Six main fatty acids were detected in all samples in order of decreasing amounts: linoleic (C18:2) > palmitic (C16:0) ≈ oleic (C18:1) > linolenic (C18:3) > stearic (C18:0) > palmitoleic (C16:1). Significant variations in the levels of single acids between two years were observed for three samples. These results will be very useful in the updating of food composition databases in general and will help authorities to set proper quality standards for wholegrain flours and products where the germ should be preserved, considering also the recent interest of industry and consumers for these kinds of products.
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Mabasso, Geraldo A., Valdiney C. Siqueira, Wellytton D. Quequeto, Rodrigo A. Jordan, Elton A. S. Martins, and Vanderleia Schoeninger. "Energy efficiency and physical integrity of maize grains subjected to continuous and intermittent drying." Revista Brasileira de Engenharia Agrícola e Ambiental 25, no. 10 (August 2021): 710–16. http://dx.doi.org/10.1590/1807-1929/agriambi.v25n10p710-716.
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ABSTRACT Grain drying is a common process, due to its need for the maintenance of quality, but it is the activity with the highest energy demand among the postharvest stages. Thus, this study aimed to evaluate the effect of different tempering times on the energy efficiency of drying process and maintenance of cell membrane integrity of maize grains harvested with moisture content at 0.34 ± 0.01 d.b. The grains were dried in an experimental fixed-bed dryer with control of temperature and air flow conditions. The experiment was conducted in a completely randomized design with five tempering times (0, 4, 8, 12 and 16 hours) and four repetitions, where zero corresponds to continuous drying, while the remaining times correspond to the intermittent dryings. The grains were dried at the temperature of 100 ºC and air flow of 15.4 m3 min-1 t-1 until reaching moisture content of 0.16 ± 0.03 d.b. For intermittent drying, the process was interrupted with 0.22 ± 0.02 d.b. and restarted after the tempering time. The increase of tempering time led to reductions in effective drying time, specific energy consumption, electrical conductivity and damage and increase in the drying rate and overall energy efficiency. Intermittent drying reduced the drying time, being 30.25% more efficient than continuous drying.
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Outcalt, Kenneth W. "Southern Pines Performance on Sandhills Sites in Georgia and South Carolina." Southern Journal of Applied Forestry 17, no. 2 (May 1, 1993): 100–102. http://dx.doi.org/10.1093/sjaf/17.2.100.
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Abstract Choctawhatchee sand pine (Pinus clausa var. immuginata D.B. Ward), Ocala sand pine (P. clausa var. clausa D.B. Ward), slash pine (P. elliottii Engelm.), loblolly pine (P. taeda L.), and longleaf pine (P. palustris Mill.) were grown on sandhills in Georgia and South Carolina. Choctawhatcheesand pine grew fastest and yielded the most volume after 28 yr. Productivity equaled that of plantations in northwest Florida, averaging more than 100ft³/ac/yr. To maximize yields for pulpwood rotations of 25 to 35 yr, managers should plant these sites to Choctawhatchee sand pine. Longleafpine, however, has been growing as fast as Choctawhatchee sand pine since age 15 yr. Therefore, especially for longer rotations, it would be an acceptable alternative species. South. J. Appl. For. 17(2):00-00.
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Smaniotto, Thaís A. de S., Osvaldo Resende, Kelly A. de Sousa, Daniel E. C. de Oliveira, and Rafael C. Campos. "Drying kinetics of sunflower grains." Revista Brasileira de Engenharia Agrícola e Ambiental 21, no. 3 (March 2017): 203–8. http://dx.doi.org/10.1590/1807-1929/agriambi.v21n3p203-208.
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ABSTRACT The objectives of this study were to fit different mathematical models to experimental data of drying of sunflower grains, determine and evaluate the effective diffusion coefficient and obtain the activation energy for the process during the drying under various conditions of air. The sunflower grains were collected with an initial moisture content of 0.5267 dry basis (d.b.) and dried in an oven with forced air ventilation under five temperature conditions: 35, 50, 65, 80 and 95 °C, until reaching the moisture content of 0.0934 ± 0.0061 (d.b.). Among the analyzed models, Wang and Singh showed the best fit to describe the drying phenomenon. The effective diffusion coefficient of sunflower grains increased with the increment in air temperature and has activation energy for liquid diffusion in the sunflower drying of 29.55 kJ mol-1.
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Rodrigues, Gabrielly Bernardes, Osvaldo Resende, Lígia Campos de Moura Silva, and Weder Nunes Ferreira Junior. "Physiological quality of graniferous sorghum seeds during storage." Research, Society and Development 9, no. 6 (April 10, 2020): e27963152. http://dx.doi.org/10.33448/rsd-v9i6.3152.
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The present study aimed to evaluate the effect of different drying temperatures and storage times on the physiological quality of graniferous sorghum seeds. Graniferous sorghum seeds were manually harvested after maturation, with moisture content of approximately 21% d.b., in the municipality of Jataí – GO, Brazil. The seeds were then dried in a forced air circulation oven at controlled temperatures of 40, 50, 60 and 70 °C until a final moisture content of 12 ± 1% d.b.. The seeds were stored in kraft paper packages for six months under laboratory conditions and evaluated for: moisture content, electrical conductivity, emergence in sand, emergence speed index, seedling length, seedling dry matter and accelerated aging. Parameters such as emergence, accelerated aging and seedling length decreased along storage, whereas electrical conductivity increased over time.
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Lahora, Agustín, Pedro Sánchez-Gómez, José Luis Cánovas, Juan Francisco Jiménez, and Juan Francisco Mota. "On the presence of Filago ramosissima Lange and Fumaria munbyi Boiss. et Reut. in the Region of Murcia." Anales de Biología, no. 39 (May 26, 2017): 99–101. http://dx.doi.org/10.6018/analesbio.39.11.
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Se presenta el hallazgo de dos plantas iberonorteafricanas, novedosas para la provincia de Murcia, localizadas en el cuadrante suroccidental provincial. Se aportan diversos datos relacionados con la orología, rareza, grado de amenaza y conservación de dichas especies. También se confirma la presencia de Kalanchoe × houghtonii D.B. Ward, una alóctona invasora que está afectando de manera grave a la flora amenazada presente en el castillo de Águilas. We present two Iberian-African plants which are new records for the flora of the Region of Murcia and are mainly located in the southwestern part of the province. Several aspects related to corology, rarity, degree of threat and conservation of these species are discussed. The presence of Kalanchoe × houghtonii D.B. Ward, an invasive alien plant which is seriously affecting the threatened flora present at the Castle of Águilas, is confirmed.
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Chayjan, R. A., and M. Esna-Ashari. "Effect of moisture content on thermodynamic characteristics of grape: mathematical and artificial neural network modelling." Czech Journal of Food Sciences 29, No. 3 (May 13, 2011): 250–59. http://dx.doi.org/10.17221/328/2009-cjfs.
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Artificial neural networks (ANNs) and four empirical mathematical models, namely Henderson, GAB, Halsey, and Oswin were used for the estimation of equilibrium moisture content (EMC) of the dried grape (black currant). The results showed that the EMC of the grape were more accurately predicted by ANN models than by the empirical models. The heat and entropy of sorption of the grape have separately been predicted by two mathematical models as a function of EMC with desirable coefficient of determination (R<sup>2</sup> ≈ 0.99). At the EMC above 7% (d.b.), the heat and entropy of the grape sorption were smoothly decreased, while they were the highest at the moisture content of about 7% (d.b.). Better equations could be developed for the prediction of the heat of sorption and entropy based on the data from the ANN model.
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Taheri-Garavand, A., A. Nassiri, and S. Gharibzahedi. "Physical and mechanical properties of hemp seed." International Agrophysics 26, no. 2 (April 1, 2012): 211–15. http://dx.doi.org/10.2478/v10247-012-0031-9.
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Physical and mechanical properties of hemp seedThe current study was conducted to investigate the effect of moisture content on the post-harvest physical and mechanical properties of hemp seed in the range of 5.39 to 27.12% d.b. Results showed that the effect of moisture content on the most physical properties of the grain was significant (P<0.05). The results of mechanical tests demonstrated that the effect of loading rate on the mechanical properties of hemp seed was not significant. However, the moisture content effect on rupture force and energy was significant (P<0.01). The lowest value of rupture force was obtained at the highest loading rate (3mm min-1)and in the moisture content of 27.12% d.b. Moreover, the interaction effects of loading rate and moisture content on the rupture force and energy of hemp seed were significant (P<0.05).
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Karimi, N. "Moisture-Dependent Physical Properties of Seedless and Seeded Raisin (Vitis Vinifera L.) Varieties." Cercetari Agronomice in Moldova 48, no. 1 (March 1, 2015): 5–16. http://dx.doi.org/10.1515/cerce-2015-0012.
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Abstract Some physical properties of seedless and seeded raisin berries varieties were evaluated as a function of moisture content, varying from 16.12% to 35.63% (d.b.) for seedless berries and from 17.33 to 34.41% (d.b.) for seeded raisin berries. The average dimensions, shape, and mass of the both raisin berries increased as moisture content increased. The mass of 1000 berries increased linearly. Besides, in seedless berries, the bulk density increased, the true density and porosity decreased, while in seeded berries the bulk and true density decreased, but porosity increased. The Weibull distribution model statistically characterized raisins on the basis of berries dimensions for classifying and separating targets. The results indicate that classifying raisin berries by means of bivariate Weibull distribution in terms of the length and width is useful in describing the process under study and designing or calibrating the hole sizes of classifiers machinery.
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Ashby, James. "The D.B. Weldon Library by Andrews and Murphy." Journal of the Society for the Study of Architecture in Canada 44, no. 2 (2019): 21. http://dx.doi.org/10.7202/1069482ar.
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Toutenburg, H. "Rubin, D.B.: Multiple imputation for nonresponse in surveys." Statistical Papers 31, no. 1 (December 1990): 180. http://dx.doi.org/10.1007/bf02924688.
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Den Tonkelaar, I., G. K. Van Leersum, and H. E. Henkes. "D.B. Kagenaar and the ophthalmometer by Javal-Schiøtz." Documenta Ophthalmologica 86, no. 2 (February 1994): 167–71. http://dx.doi.org/10.1007/bf01203561.
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Yacobi, B. G., and D. C. Joy. "Special Issue in Honor of Professor D.B. Holt." Scanning 30, no. 4 (July 2008): 285–86. http://dx.doi.org/10.1002/sca.20107.
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Sousa, Kelly A. de, Osvaldo Resende, and Bruno de S. Carvalho. "Determination of desorption isotherms, latent heat and isosteric heat of pequi diaspore." Revista Brasileira de Engenharia Agrícola e Ambiental 20, no. 5 (May 2016): 493–98. http://dx.doi.org/10.1590/1807-1929/agriambi.v20n5p493-498.
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ABSTRACT The objective was to determine water sorption isotherms of diaspores of pequi fruits in order to obtain information on the amount of water that this product desorbs at the temperatures of 10, 20, 30 and 40 °C and water activities from 0.20 to 0.89, adjusting different mathematical models to experimental data, and to determine its latent heat and isosteric heat. The equilibrium moisture content was obtained through the indirect static method, using the device Hygropalm Model Aw 1. The Modified Henderson model was the one that best fitted the data and was selected to predict the equilibrium moisture content of pequi diaspore. It was observed that the higher the temperature for the same equilibrium moisture content (% d.b.), the higher the water activity values. As temperature values increased, there was a reduction in the vaporization latent heat of the product. Isosteric heat values of diaspores of pequi fruits in the moisture content range of 4.02 to 16.63 (% d.b.) varied from 2,776.49 to 2,558.39 kJ kg-1.
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Martins, Elton A. S., André L. D. Goneli, Cesar P. Hartmann Filho, Munir Mauad, Valdiney C. Siqueira, and Alexandre A. Gonçalves. "Physical properties of safflower grains. Part I: Geometric and gravimetric characteristics." Revista Brasileira de Engenharia Agrícola e Ambiental 21, no. 5 (May 2017): 344–49. http://dx.doi.org/10.1590/1807-1929/agriambi.v21n5p344-349.
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ABSTRACT Safflower is an oil crop and its oil can be used for food and industrial purposes. However, there is little information about the physical properties of these grains, which is important for the planning and execution of post-harvest stages. Thus, this study was carried out with the aim of evaluating the effect of drying on the main physical properties of safflower grains. Safflower grains were harvested with an initial moisture content of approximately 0.445 decimal d.b. (dry basis) and subjected to drying in an oven with forced air circulation at 40 °C, until the grains reached a final moisture content of 0.073 ± 0.008 decimal d.b. During the drying, bulk density and true density, porosity, thousand-grain mass, circularity, sphericity, projected and surface area, and surface-volume ratio were measured. Based on these results, it is concluded that all gravimetric and geometrical characteristics of safflower grains were reduced due to the reduction of moisture content, except for the surface-volume ratio.
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Siqueira, Valdiney Cambuy, Osvaldo Resende, and Tarcísio Honório Chaves. "Shape and size of jatropha beans (Jatropha curcas L.) during drying at different temperatures." Revista Ceres 60, no. 6 (December 2013): 820–25. http://dx.doi.org/10.1590/s0034-737x2013000600010.
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This study was carried out to study the physical properties of the jatropha beans over the drying under six air conditions, based on measurements of roundness, sphericity, volume, superficial area, projected area and surface/volume ratio. Jatropha beans with moisture content around 0.61 (decimal d.b.) were subjected to thin-layer drying in oven with forced-air circulation under six temperature conditions (36, 45, 60, 75, 90 and 105 °C) and relative humidity of 31.7; 19.6; 9.4; 4.8; 2.6 and 1.5% respectively, until reaching the moisture content of 0.11 ± 0.006 (decimal d. b.). The results showed that the necessary time for jatropha beans to reach the moisture content of 0.11 ± 0.006 (decimal d.b.) were 1.5; 2.25; 3.0; 4.75; 6.75 and 12.0 h for the drying temperatures of 105, 90, 75, 60, 45 and 36 °C, respectively; and the reduction in the moisture content as well as the drying conditions promoted changes in the shape and reduced the size of the jatropha beans.
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Moreira, R., F. Chenlo, M. D. Torres, and N. Vallejo. "Analysis of Moisture Desorption Isotherms of Eggplant (Solanum melongena)." Food Science and Technology International 16, no. 5 (October 2010): 417–25. http://dx.doi.org/10.1177/1082013210367550.
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Sorption isotherms of eggplant were determined employing, as experimental technique, a static gravimetric method, using saturated salt solutions to achieve the equilibrium. The experiments were carried out at different temperatures (20, 35, 50 and 65 °C). The sorption isotherms can be classified, according to Brunauer’s classification, as type II or III depending on temperature. Equilibrium moisture content data were correlated by two models usually applied to foodstuffs (Brunauer-Emmet-Teller (BET) and Halsey). BET model was employed to determine monolayer moisture content (0.121 kg/kg d.b.). Halsey model was selected by the goodness of fitting. Experimental data were analyzed by a thermodynamic approach to obtain some properties as net isosteric heat, equilibrium heat and differential and net integral entropy. The differential enthalpy and entropy decreased with increasing moisture content and satisfied the compensation theory. The net integral enthalpy and entropy showed maximum values (~31 kJ/mol and ~88 J/mol.K) at 0.093 (kg/kg d.b.) of moisture content.
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Lachowicz, Sabina, Jan Oszmiański, Andrzej Rapak, and Ireneusz Ochmian. "Profile and Content of Phenolic Compounds in Leaves, Flowers, Roots, and Stalks of Sanguisorba officinalis L. Determined with the LC-DAD-ESI-QTOF-MS/MS Analysis and Their In Vitro Antioxidant, Antidiabetic, Antiproliferative Potency." Pharmaceuticals 13, no. 8 (August 12, 2020): 191. http://dx.doi.org/10.3390/ph13080191.
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The aim of this study was to accurately determine the profile of polyphenols using the highly sensitive LC-DAD-ESI-QTOF-MS/MS technique and to determine in vitro antioxidant activity, the ability of inhibition of α-amylase, α-glucoamylase, and pancreatic lipase activity, and antiproliferative activity in leaves, flowers, roots, and stalks of medical plant Sanguisorba officinalis L. The results of the analysis of the morphological parts indicated the presence of 130 polyphenols, including 62 that were detected in S. officinalis L. for the first time. The prevailing group was tannins, with contents ranging from 66.4% of total polyphenols in the flowers to 43.3% in the stalks. The highest content of polyphenols was identified in the flowers and reached 14,444.97 mg/100 g d.b., while the lowest was noted in the stalks and reached 4606.33 mg/100 g d.b. In turn, the highest values of the antiradical and reducing capacities were determined in the leaves and reached 6.63 and 0.30 mmol TE/g d.b, respectively. In turn, a high ability to inhibit activities of α-amylase and α-glucoamylase was noted in the flowers, while a high ability to inhibit the activity of pancreatic lipase was demonstrated in the leaves of S. officinalis L. In addition, the leaves and the flowers showed the most effective antiproliferative properties in pancreatic ductal adenocarcinoma, colorectal adenocarcinoma, bladder cancer, and T-cell leukemia cells, whereas the weakest activity was noted in the stalks. Thus, the best dietetic material to be used when composing functional foods were the leaves and the flowers of S. officinalis L., while the roots and the stalks were equally valuable plant materials.
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Dimic, Etelka, Vesna Vujasinovic, Olga Radocaj, and Orsolja Pastor. "Characteristics of blackberry and raspberry seeds and oils." Acta Periodica Technologica, no. 43 (2012): 1–9. http://dx.doi.org/10.2298/apt1243001d.
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This study is concerned with the determination of technological quality characteristics of dried pomaces, i.e. blackberry and raspberry seeds, along with the quality parameters, content of total carotenoids and chlorophyl and transparency of crude extracted oil (using organic solvent). Blackberry seeds (Rubus fruticosus L.) were obtained from a domestic variety Cacanska bestrna, while the raspberry seeds (Rubus idaeus L.) were of the variety Willamette. Oil content of the blackberry pomace was 13.97 and 14.34%, while the oil content of the raspberry pomace was 13.44 and 14.33% on dry basis (d.b.). In regard to technological characteristics of the pomaces, i.e. volumetric and specific weight, no considerably difference was found. However, a weight test for 1000 seeds showed a significant difference in weight: 3.5 g (d.b.) for the blackberry pomace and 1.5 g for the raspberry pomace (d.b.). Proximate analysis of blackberry seed oil showed that this oil had better quality since the FFA value was 3.43% (sample B1) and 3.53% (sample B2), while the peroxide value was 8.89 and 11.16 mmol/kg, respectively. Raspberry seed oil had higher FFA (8.59 and 8.83% for sample R1 and R2) and peroxide values (13.99 and 13.84 for sample R1 and R2) than the blackberry seed oil. Crude extracted blackberry seed oil had a brown-greenish color due to the high total chlorophyll content (around 3000 mg/kg dissolved in cyclohexane). Raspberry seed oil had a dark yellowishorange color, due to lower chlorophyll content (around 200 mg/kg) compared to the blackberry seed oil, while the content of total carotenoids was slightly higher in this oil (around 40 mg/kg) compared to the blackberry seed oil (33 mg/kg).
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Mohamad Aziz, Nur Syairah, Adilah Shariff, Nurhayati Abdullah, and Nurhidayah Mohamed Noor. "Characteristics of coconut frond as a potential feedstock for biochar via slow pyrolysis." Malaysian Journal of Fundamental and Applied Sciences 14, no. 4 (December 16, 2018): 408–13. http://dx.doi.org/10.11113/mjfas.v14n4.1014.
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The aim of this study is to investigate the potential of coconut frond as a feedstock for biochar production via slow pyrolysis process. Proximate, elemental and thermogravimetric analysis were performed to evaluate the chemical and thermal properties of the coconut frond. The percentage of its lignocellulosic component and high heating value were determined. Surface morphology of coconut frond was examined using field emission scanning electron microscope (FESEM). Coconut frond (CF) contains 78.03±3.91 d.b. wt% of volatile matter, 4.96±0.07 d.b. wt% of ash content and 17.01±3.86 d.b. wt% of fixed carbon. Elemental analysis revealed a sulfur content of 0.94±0.12 %, while the percentage of nitrogen is 0.46±0.33%. The composition of carbon and hydrogen are 34.0±6.22 % and 7.71±0.34 % respectively. The high heating value of CF is 17.77±0.40 MJ/kg. CF consists of 43.91±1.80 % cellulose, 31.58±1.20 % hemicellulose, and 18.15±0.60 % lignin. From thermogravimetric (TG) analysis, it is apparent that the weight loss of CF occurred prominently in the temperature range 200°C - 400°C. The peaks of the DTG curve at 281.75±0.35 °C and 334.08±0.35°C indicate the weight loss of coconut frond sample due to the degradation of hemicellulose and cellulose, respectively. The FESEM images of CF show its fibrous strands are compact with a few large pores with diameters around 42.5 - 48.1 μm large pores in the center of the CF sample. The results of the analysis show that CF has a potential as a feedstock for biochar production via slow pyrolysis. CF also can be used in other application such as syngas and bio-oil production due to the low lignin percentage and high volatile percentage.
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Corrêa, Paulo C., Fernanda M. Baptestini, Jaime D. B. Vanegas, Rafael Leite, Fernando M. Botelho, and Gabriel H. H. de Oliveira. "Kinetics of water sorption of damaged bean grains: Thermodynamic properties." Revista Brasileira de Engenharia Agrícola e Ambiental 21, no. 8 (August 2017): 556–61. http://dx.doi.org/10.1590/1807-1929/agriambi.v21n8p556-561.
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ABSTRACT This study aims to determine the thermodynamic properties of damaged beans. Grains with initial moisture content of 53.85% (d.b.) were used. A part of the grains was used to obtain the desorption isotherms, while another part was subjected to drying until a moisture content of 5.26% (d.b.) was achieved; therefore, it was subjected to the adsorption process. To induce damage, a Stein breakage tester was used. To obtain the equilibrium moisture content, grains were placed in a climatic chamber whose temperatures were 20, 30, 40, and 50 ± 1 °C combined with a relative humidity of 30, 40, 50, 70, and 90 ± 3%. Although in the desorption process, damaged grains had a lower differential enthalpy compared with the control, the reverse behavior was observed in the adsorption process. Mechanical damage caused the formation of a greater number of available adsorption sites, resulting in higher differential entropy values in adsorption and lower values in desorption compared with the control. The mechanical damage had no effect on the Gibbs free energy.
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Chayjan, R. A., and M. Esna-Ashari. "Modeling of heat and entropy sorption of maize (cv. Sc704): neural network method." Research in Agricultural Engineering 56, No. 2 (June 7, 2010): 69–76. http://dx.doi.org/10.17221/37/2009-rae.
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Equilibrium moisture content of maize affects its values of dehydration heat and entropy. Precise prediction of heat and entropy with regard to its equilibrium moisture content is a simple and fast method for proper estimation of energy required for dehydration of maize and simulation of dried maize storage. Artificial neural network and thermodynamic equations for computation of maize heat and entropy of sorption were used, as a new method. The artificial neural network method for prediction of the equilibrium moisture content of maize was utilized. The heat of sorption of maize is predicted by a power model. After well training of equilibrium moisture content data sets using the artificial neural network models, predictive power of the model was found to be high (R<sup>2</sup> = 0.99). A power regression model was also developed for entropy of sorption. At moisture content above 11% (d.b.) the heat and entropy of sorption of maize decreased smoothly and they were highest at moisture content about 8% (d.b.).
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Medvedev, Yury Sergeevich. "Russian-British Relations of XVIII Century in Works of David Bain Horn (Part 2)." Общество: философия, история, культура, no. 11 (November 13, 2020): 62–67. http://dx.doi.org/10.24158/fik.2020.11.10.
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The object of the study, described in this part of the paper, was the works of David Bain Horn on the his-tory of diplomatic relations in Europe in the 18th cen-tury, published in the 40–60s of the 20th century. The paper is a summary of the main facts of the biog-raphy and a historiographical review of the works of this famous British historian. The author of the pa-per examines how the Russian-British relations are represented in his research. Diplomatic relations between Russia and England are described in their relationship with the diplomatic relations of Europe-an powers. The study presents facts and events rarely or not presented in Russian historiography, as well as the assessment that the British historian gives to Russian-English relations. The bibliography of D.B. Horn is presented in chronological order. The comparative analysis used in the paper allows us to assess the views of D.B. Horn on the relations be-tween Britain and Russia in the XVIII century.
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Marliyati, Sri Anna, Ahmad Sulaeman, and Mega Pramudita Rahayu. "APLIKASI SERBUK WORTEL SEBAGAI SUMBER β-KAROTEN ALAMI PADA PRODUK MI INSTAN." Jurnal Gizi dan Pangan 7, no. 2 (June 21, 2016): 127. http://dx.doi.org/10.25182/jgp.2012.7.2.127-134.
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<p>ABSTRACT</p><p>The objective of this research was to study the use of carrot powder as a source of natural β-carotene in instant noodle. Four formulas were developed based on carrot powder level added into the formula (0%, 10%, 15%, and 20%). The carrot instant noodle was evaluated for sensory properties by 30 panelists. The best formula was analyzed for chemical properties, including proximate composition, dietary fibre, and β-carotene. The physical properties were analyzed in color, cooking time, elasticity, and water holding capacity. The experimental design applied terms of Complete Randomized Design. The result showed that instant noodle with 15% carrot powder was the best formula of carrot instant noodle. No significant difference in acceptance between this formula and commercial instant noodles. Product was composed of moisture content 7.75% (wb), ash 1.59% (d.b), protein 12.82% (d.b), fat 1.41% (d.b), carbohydrate 84.18% (d.b) and β-carotene 2 390 μg/100 g (199 RE or 99.5 RAE/serving size). Carrot instant noodle had physical properties as cooking time was 3.5 minutes, the color was yellow-redish, elasticity properties was 162.22%, and water holding capacity was 143.89%. This noodle contribute above 15% RDA of vitamin A for the children aged 4—5 years.</p><p>Key words: β-carotene, carrot powder, instant noodle</p><p>ABSTRAK</p><p>Tujuan penelitian ini adalah untuk mempelajari penggunaan serbuk wortel sebagai sumber beta karoten alami dalam mi instan. Empat formula dikembangkan berdasarkan jumlah serbuk wortel yang ditambahkan (0%, 10%, 15%, dan 20%). Mi instan wortel dievaluasi sifat organoleptiknya oleh 30 orang panelis. Formula terbaik dianalisis sifat-sifat kimianya meliputi komposisi, serat pangan, dan beta karoten, sedangkan sifat-sifat fisik yang dianalisis adalah warna, waktu masak, elastisitas, dan daya serap air. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap. Hasil penelitian menunjukkan bahwa mi instan dengan penambahan 15% serbuk wortel merupakan formula terbaik. Tidak ada perbedaan yang nyata dalam penerimaan antara mi instan formula ini dengan mi instan komersial. Produk mi instan ini mengandung air sebesar 7.75% (bb), abu 1.59% (bk), protein 12.82% (bk), lemak 1.41% (bk), karbohidrat 84.18% (bk) dan karoten 2 390 μg/100 g (199 RE atau 99.5 RAE/takaran saji). Mi instan wortel mempunyai sifat-sifat fisik seperti waktu masak 3.5 menit, warna kuning kemerahan, elastisitas 162.22%, dan daya serap air 143.89%. Mi ini berkontribusi sebesar 15% terhadap Angka Kecukupan Gizi vitamin A untuk anak usia 4—5 tahun.</p><p>Kata kunci: β-karoten, mi instan, serbuk wortel</p>