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Academic literature on the topic 'Dried beans'

Author: Grafiati

Published: 4 June 2021

Last updated: 30 July 2024

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Journal articles on the topic "Dried beans"

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Shahanas, E., Seeja Thomachan Panjikkaran, C. L. Sharon, E. R. Aneena, B. Suma, J. S. Minimol, and Minimol Janaki Saifudheen. "Influence of Drying Methods on Primary Processing Techniques of Cocoa Beans Based on Free Fatty Acid Content." Indian Journal of Nutrition and Dietetics 56, no. 3 (July 1, 2019): 249. http://dx.doi.org/10.21048/ijnd.2019.56.3.23579.

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<p>A systematic study was conducted to standardize the fermentation periods, methods and the performance of drying methods (natural sun drying and artificial oven drying) in the development of free fatty acid content in cocoa beans. Cocoa beans were subjected to different days of fermentation, starting with one day up to seven days and various fermentation methods (basket, heap and sack method). Heap method at seventh day of fermentation attained the best results with maximum per cent of fully fermented beans and lowest free fatty acid content (<1.75%). After fermentation, the cocoa beans were sun-dried and oven dried. The pH of sun dried beans ranged from 4.71 to 5.91, while that of oven dried beans was between 4.53 and 5.89. The sun dried beans contained higher moisture content than artificially oven dried beans and the bean recovery was also more in sun dried beans. The lipase activity prone to free fatty acid formation was higher in oven dried cocoa beans than sun dried beans. However the free fatty acid content was increased in both sun dried and oven dried cocoa beans (1.26 and 1.47%) compared to fermented cocoa beans, but it remains below the permissible limit of 1.75%.</p>

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Yang, Bokun, Mariyam S. Ferdousi, Julianna Morris, Rose H. Durnell, Daren Chan, Neila Rekić, Todd C. Rideout, and Xiaozhong Wen. "Maternal Bean Consumption during Pregnancy: Distribution and Nutritional Outcomes." Nutrients 15, no. 9 (May 8, 2023): 2234. http://dx.doi.org/10.3390/nu15092234.

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(1) Background: Due to their high nutritional value, we aimed to characterize the frequency and amount of maternal consumption of beans during pregnancy and their associations with diet quality and nutrient intake. (2) Methods: We conducted a secondary data analysis of US pregnant women (n = 1444) from the Infant Feeding Practices Study II, a longitudinal study that followed mother–infant pairs from late pregnancy to 1 year postpartum. Maternal bean intake (food types [dried beans, chili, and bean soup], frequency, serving size, and amount), diet quality (Healthy Eating Index [HEI]), and nutrient intake were estimated with a Food Frequency Questionnaire taken in the third trimester of pregnancy. Associations of bean consumption with diet quality and nutrient intake were examined with analysis of variance, Fisher’s least significant difference tests, correlation coefficients, and coefficients of determination. (3) Results: In general, maternal bean consumption was low during pregnancy: 0.31 cups/week of dried beans, 0.37 cups/week of chili, and 0.10 cups/week of bean soup. Maternal bean consumption varied by socio-demographics and geographic regions. In comparison with those who never consumed dried beans, mothers who ate dried beans ≥ 1 time per week had a higher mean HEI score (67.5 vs. 63.6), intake of total fiber (24.4 vs. 17.4 g/day), and protein (93.4 vs. 79.9 g/day), but a lower percentage of energy from added sugar (12.6 vs. 15.2%). Higher dried bean consumption had weak-to-moderate correlations with intake of total fiber (correlation coefficient, 0.320), insoluble fiber (0.316), soluble fiber (0.310), and folate (0.286). Similar but less extensive correlations were observed for chili and bean soup consumption. (4) Conclusions: In this US cohort of pregnant women, bean consumption was low. Increased intake of beans (≥1 time per week) may improve maternal diet quality during pregnancy.

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Choudhary, Divya, Todd C. Rideout, Amy E. Millen, and Xiaozhong Wen. "Bean Consumption during Childhood Is Associated with Improved Nutritional Outcomes in the First Two Years of Life." Nutrients 16, no. 8 (April 10, 2024): 1120. http://dx.doi.org/10.3390/nu16081120.

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Bean consumption during childhood may play a role in promoting early-life health given their high nutritional quality. To examine the associations of children’s bean consumption with the socio-demographic characteristics of the child and mother and the child’s nutrient intake, we analyzed data from the WIC-ITFPS-2, which followed children and their mothers at 1, 3, 5, 7, 9, 11, 13, 15, 18, and 24 months (m) following birth. Caregivers (mostly mothers) responded to an interview-administered 24 h recall on their child’s dietary intake at each time point. The intake of dried beans, chili, yellow beans, and lima beans was quantified. Correlate measures included socio-demographic characteristics. Outcome measures of interest focused on the intake of macronutrients (grams and % kcals) and micronutrients at 11 (infancy) and 24 m (toddler) only. To ensure statistical power, we only examined the associations of dried beans and chili with socio-demographics (Chi-square tests) and nutritional outcomes (ANOVA) at 11 and 24 m. The proportion of children who consumed dried beans or chili was very low in the first 6 m of age, started to increase at 7 m (1.2% and 0.4%) and 11 m (4.9% and 2.3%), and reached a high level at 18 m (10.5%) and 24 m (5.9%), respectively. Consumption of yellow or lima beans was rare (<0.1%). At 11 and 24 m, dried bean consumption was higher in children who were White (vs. Black). Dried bean and chili consumption was higher in children who were of Hispanic or Latino ethnicity (vs. non-Hispanic or non-Latino ethnicity). Children who consumed dried beans and chili at 11 or 24 m had a higher intake of total energy, protein, total fiber, potassium, folate, and magnesium compared with non-consumers. The bean consumption was low amongst children, differed by race and ethnicity, and was associated with improved macro- and micronutrient intake in children at 11 and 24 m.

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Tunjung-Sari, Ariza Budi, Misnawi Jati, Noor Ariefandie Febrianto, and Teguh Wahyudi. "Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 35, no. 3 (January 13, 2020): 205–11. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v35i3.371.

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In an attempt to improve the quality of dried cocoa beans produced from small holder farming in Indonesia, experiment of cocoa beans and Lactobacillus fermentum (LF) was conducted. LF culture at concentration 5% w/w was added into dried cocoa beans and incubated for four days. Treated beans were sun dried and evaluated for slaty and purple appearance on the nibs, as well as defects and sensory quality. This study reports a significant decrease in the proportion of slaty and purple beans in the treated groups either in smaller (30 kg) or in the larger (150 kg) scales. The moulded bean number surged, but moulded beans was already present in the untreated group. The sensory profile was obtaining higher scores on the chocolate flavor, bitterness and astringency attributes. It is concluded that LF culture could be used for improving the physical and sensory qualities of cocoa beans from small holder farmers.

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Dian Adi A. Elisabeth and Ludivica Endang Setijorini. "KERAGAAN MUTU BIJI KAKAO KERING DAN PRODUK SETENGAH JADI COKELAT PADA BERBAGAI TINGKATAN FERMENTASI." Jurnal Matematika Sains dan Teknologi 10, no. 1 (August 15, 2009): 36–46. http://dx.doi.org/10.33830/jmst.v10i1.570.2009.

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Basic of cocoa bean preparation process is fermentation. Fermentation is done especially to improve and build specific chocolate flavour of cocoa bean and its products, i. e. cocoa liquor, butter, and powder; and also to decrease the disliked flavors, like bitter and acid. Research of cocoa bean fermentation was hold on in Subak Abian Pucaksari, Tabanan. This research involved 20 cooperative farmers with 0,5 hectare farm area per each farmer. The treatment used was time of cocoa bean fermentation, i.e. without fermentation, not fully fermentation (4 days), and fully fermentation (5 days). Variables observed were dried cocoa beans physic and chemical quality, and also cocoa products chemical and organoleptic quality. Organoleptic test done to cocoa liquor and powder was descriptive and ranking test used 15 semi-trained panelists. The result showed that the fermentation process had significant influence to dried cocoa beans chemical quality and its products. Fermentation had no significant influence to dried cocoa beans physic quality. For organoleptic quality attributes, all panelists gave the highest rank for cocoa liquor and powder prepared from fully fermented cocoa bean.

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Ridawati and Alsuhendra. "Effects of heat-moisture treatment duration and bean condition on the physicochemical properties of red bean (Phaseolus vulgaris L) starch." IOP Conference Series: Earth and Environmental Science 1338, no. 1 (May 1, 2024): 012027. http://dx.doi.org/10.1088/1755-1315/1338/1/012027.

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Abstract Phaseolus vulgaris L (red beans) contain starch that is primarily composed of 44.8% amylose and 55.2% amylopectin but exhibit temperature instability despite their dietary prevalence. This study used Heat Moisture Treatment (HMT) to improve starch attributes in red beans, testing the effects of 4, 5, and 6-hour treatments at 110°C on both fresh and dried samples. The results indicated that both the HMT duration and the beans’ initial state significantly affected the starch’s properties. For fresh beans, the moisture content was reduced from 11.56%±0.54 to 3.04%±0.18, while in dried beans, it decreased from 9.32%±0.94 to 3.81%±0.04. Ash content changed minimally ranging from 1.14%±0.25 to 1.96%±0.02. Bulk density in native fresh and dried starches initially recorded at 0.71 g/mL±0.01 and 0.81 g/mL±0.01, respectively, was observed to decrease after HMT, particularly to 0.51 g/mL±0.01 for dried beans treated for 4 hours. Tapped density varied slightly, reaching up to 0.86 g/mL±0.04. Water activity in both bean types also reduced to 0.42±0.01. In conclusion, HMT significantly enhances Phaseolus vulgaris L starch by lowering moisture, bulk density, and water activity, while maintaining ash content. Further studies should explore the best HMT duration and examine the modified starch’s functional attributes.

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Aravindakshan, Shruti, Thi Hoai An Nguyen, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey, and Marc E. Hendrickx. "The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans." Foods 10, no. 7 (July 19, 2021): 1665. http://dx.doi.org/10.3390/foods10071665.

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Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the drying process (air, vacuum and freeze drying), the microstructure and functional attributes of rehydrated pre-cooked beans. The microscopic study revealed that the three different drying techniques resulted in distinctly different microstructures, with the freeze drying process resulting in highly porous materials, while the air- and vacuum-dried samples underwent shrinkage. Additionally, the rehydration behavior (modeled using empirical and diffusion models) demonstrates that the high rehydration rate of freeze-dried beans is due to capillarity, while rehydration, in the case of air- and vacuum-dried beans, is primarily diffusion-controlled. Irrespective of the drying technique, the high rehydration capacity supports little to no structural collapse or damage to the cell walls. The color and texture of the rehydrated beans did not differ greatly from those of freshly cooked beans. The total peak area of the volatiles of rehydrated beans was significantly reduced by the drying process, but volatiles characteristic of the cooked bean aroma were retained. This new understanding is beneficial in tailoring the functional properties of pre-cooked dry convenient beans requiring short preparation times.

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Firdissa, Elfinesh, Ali Mohammed, Gezahegn Berecha, and Weyessa Garedew. "Coffee Drying and Processing Method Influence Quality of Arabica Coffee Varieties (Coffee arabica L.) at Gomma I and Limmu Kossa, Southwest Ethiopia." Journal of Food Quality 2022 (April 6, 2022): 1–8. http://dx.doi.org/10.1155/2022/9184374.

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Solar tunnel drying and semiwash processing methods are popular among coffee growers in southwestern Ethiopia. However, the effect of these processing methods on coffee quality has not been studied in detail. The objective of this study was to evaluate the effect of processing and drying methods on the quality of coffee varieties at Gomma-I and Limmu Kossa areas in the 2016/2017 growing season. Two processing methods (fully washed and semiwashed) and three drying methods (solar tunnel, artificial, and natural sun) were compared using three coffee varieties (741, 7440, and 74110) to test their effect on coffee quality. Coffee beans processed by semiwash method and dried by solar tunnel produced nondefective (primary and secondary) coffee beans compared with others at both locations. Similarly, coffee beans processed by semiwashed method recorded the highest mean value for shape and make and body than wet processing method. Best coffee bean color, greenish color, was produced from coffee beans processed by the fully washed processing method. All coffee varieties processed by semiwashed method produced medium pointed acidity, the second most acceptable grade value for coffee quality for all drying methods. Coffee beans processed by the fully washed method produced more flavor than semiwash processing method. Coffee beans dried by sun and solar tunnel drying methods also produced better flavor than artificial drier. In general, all coffee varieties processed by semiwash method and dried by natural sun and solar tunnel method produced higher preliminary total quality and total specialty coffee value, graded under specialty grade Q1. Hence, coffee growers in the study area can use semiwash processing method and solar tunnel dryer as an alternative/complementary processing method since they produce better or equivalent quality product with full wash and natural sun drying method.

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Li, Si, Fangwei Liu, Mulan Wu, Yuhao Li, Xiaoxiao Song, and Junyi Yin. "Effects of Drying Treatments on Nutritional Compositions, Volatile Flavor Compounds, and Bioactive Substances of Broad Beans." Foods 12, no. 11 (May 26, 2023): 2160. http://dx.doi.org/10.3390/foods12112160.

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In this study, different drying methods, including hot air drying, sun drying, and freeze drying were employed to dry fresh broad beans. The nutritional composition, volatile organic components and bioactive substances of the dried broad beans were systematically compared. The results indicated significant differences (p < 0.05) in nutritional composition, such as protein and soluble sugar content. Among the 66 identified volatile organic compounds, freeze drying and hot air drying significantly promote the production of alcohols and aldehydes, while sun drying effectively preserves esters. In terms of bioactive substances, broad beans dried by freeze drying exhibit the highest total phenol content as well as the strongest antioxidant capacity and gallic acid, followed by sun drying. The chemometric analysis revealed that the bioactive compounds in broad beans dried by three different methods were primarily composed of flavonoids, organic acids, and amino acids with significant differentiation. Notably, freeze-dried and sun-dried broad beans exhibited a higher concentration of differential substances.

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AKÇA, Burcu. "An Experimental Study on the Measurement of Gamma-Ray Linear Attenuation Coefficients with Transmission Factors for Ispir and Kızılcahamam Dry Bean." Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 6, no. 1 (March 10, 2023): 585–93. http://dx.doi.org/10.47495/okufbed.1081811.

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In the present work, the gamma-ray linear attenuation coefficients (µ) and transmission factors (TF) were measured for Erzurum Ispir dry bean (IDB) and Ankara Kızılcahamam dry bean (KDB). Photons of the Am-241 point source with an energy of 59.54 keV, an Energy Dispersive X-Ray Fluorescence Spectrometer (EDXRFS), and a Si (Li) detector were used in the experiment. As a result, it was observed that the average transmission factor of Erzurum İspir dried beans was higher than that of Ankara Kızılcahamam dry beans, and the average linear attenuation coefficient was smaller. This means that Ankara Kızılcahamam dry beans absorb more gamma rays than Erzurum İspir dry beans, that is, they interact more with gamma rays.

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Dissertations / Theses on the topic "Dried beans"

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Mkanda, Alice Veronica. "Relating preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris L.)." Pretoria : [s.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-07302008-160508.

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Nyondo, Christone R. J. "The spatial integration of agricultural markets in Malawi : the case of maize and dry beans." Thesis, University of Kent, 2014. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.633642.

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The main objective of this study is to investigate the nature of price relationships existing amongst geographically separated agricultural commodity markets in Malawi. Market liberalisation provides the overarching framework on which this investigation is based. The liberalisation of commodity markets is assumed to facilitate the integration of geographically separated markets, increase gains from trade and the general welfare of the cOuntry. The investigation is performed using modern cointegration techniques. The cOintegration techniques applied in this thesis are based on the concept of spatial price equilibrium (SPE) initially proposed by Samuelson in 1952 and threshold cointegration techniques. The two categories of cointegration techniques, linear and non-linear, have been ) applied to the analysis of dry beans and maize markets in Malawi. For linear cointegration techniques, the Johansens' (1988) model and the Engle-Granger (1987) model have been applied (see chapters 6 to 8); while for non-linear model techniques, two types of threshold cOintegration (TAR and M-TAR) models have been applied (see chapter 8). Both linear and non-linear models investigate different aspects of price behaviour in the dry beans and maize markets. The analysis uses monthly price averages for the January 2000 and January 2012 period. The dry beans and maize markets have been selected for analysis because of their distinct characteristics. The most prominent distinguishing characteristic between them is that dry beans markets are fully liberalised while maize markets are partially liberalised. The dry beans market fully satisfies the key assumptions of the market liberalisation concept. Therefore, the a priori expectation is that the dry beans market is perfectly integrated. The principal maize market is not expected to be perfectly integrated because it is not fully liberalised. These distinctions between the two markets provide some sort of a 'natural experiment' on which the assumption that market liberalisation facilitates market integration can be tested.

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Walter, Katelynn. "Association Studies on Pre-Germination Flooding Tolerance and Cell Wall Components Related to Plant Architecture in Dry Bean." Thesis, North Dakota State University, 2018. https://hdl.handle.net/10365/28714.

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Dry bean breeding programs have made significant advances in combating both abiotic and biotic stresses as well as improving plant architectural traits via selective breeding. Flooding can cause complete crop loss in dry bean. On the other hand, breeding for an upright architecture in dry bean has been a breeding target in several programs. However, the stem cell wall components underlying this change have yet to be studied. This research focused on analyzing the cell wall components that might be involved in dry bean architecture as well as pre-germination flooding tolerance in dry bean. For the plant architecture study, two significant genomic regions were identified on Pv07 and Pv08 associated with lignin accumulation in dry bean. For the pre-germination flooding study, one unpigmented seed coat genotype (Verano) and three pigmented seed coat genotypes (Indeterminate Jamaica Red, Durango, and Midnight) had germination rates similar to that of the tolerant check.

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West, Virginia Anne. "Stability of Selected B Vitamins in Thermally-Treated Pinto Beans." BYU ScholarsArchive, 2015. https://scholarsarchive.byu.edu/etd/5769.

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Beans are a commonly consumed food and a staple in many regions worldwide. Pinto beans (Phaseolus vulgaris), categorized as legumes, are dried seeds from plants and are high in protein, carbohydrate and fiber, and low in fat. They are also a good source of various minerals and well as thiamin, riboflavin, niacin, vitamin B6, and folate Beans are typically soaked and thermally processed before consumption. Different processing methods can impact the composition of beans. The purpose of this study was to examine the effect of thermal treatments on vitamin concentration in pinto beans. Beans were simmered, canned, dried-flaked, or dried-extruded, and measured for thiamin, riboflavin, folate, and vitamin B6. Beans were then reheated and measured again for vitamin concentration. Vitamin loss was comparable between the most commonly consumed stages of processing: Simmered, canned reheated, dried-flaked reheated and dried-extruded reheated. The only statistically significant differences were that simmering caused the least amount of degradation of thiamin and dried-flaked product had the least amount of vitamin B6 degradation. Though dried-flaked and dried-extruded beans generally decreased in vitamin concentration, these two products were comparable to the simmered and canned reheated products. This suggests that drying is a nutritionally acceptable means of processing pinto beans, resulting in products that are more economical to transport and more convenient to prepare.

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Gouws, Jacqueline. "The glycaemic index of muffins baked with extruded dried bean flour compared to muffins baked with whole wheat flour / Jacqueline Gouws." Thesis, North-West University, 2004. http://hdl.handle.net/10394/347.

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Emphasis on using the glycaemic index (GI) in addition to carbohydrate exchange lists has led to a greater variety of foods from which to choose for the diabetic population. Breakfast is regarded as the most important meal of the day and the glycaemic response to lunch can be improved by decreasing the GI of breakfast. However, most conventional breakfast cereals and bread exhibit a high GI. Dried beans have a low GI and various processes such as cooking and canning increase GI values, but still in the low GI range. In recent years, extrusion cooking has become one of the popular new processes developed by the food industry. Extrusion provides a convenient alternative for the ingestion of dry beans in the diet. Muffins are eaten by many South Africans and may be an ideal alternative for breakfast cereals and bread, especially if the GI of the muffins is low. The aim of this study was to determine the GI of a muffin baked with extruded bean flour and compare it to the GI of a muffin baked with whole wheat flour. Subjects and methodology: The study cohort consisted of ten healthy males and ten healthy females. Subjects randomly consumed test meals of glucose (the reference), bean muffins and whole wheat muffins on different days. Each test meal provided 509 available carbohydrate as analysed by the Englyst method. Results: The GI of the muffin baked with extruded bean flour (mean 53.0%, Confidence intervals (CI): 41.7; 64.2) was not significantly different from that of the whole wheat muffin (mean 55.5%, CI: 41.8; 69.2) but still in the low to intermediate GI category. Conclusion: Extrusion of dried beans results in a fine flour with relatively no intact starch which may explain the very low resistant starch content (1.6I100g) of the muffins. The small particle size of the fine flour could further have contributed to the higher than expected GI of the bean muffin because the size of the particle is inversely related to glycaemic response. Muffins baked with extruded dried bean meal are nevertheless regarded as an excellent choice for breakfast and as part of the prudent diet. Beans have additional health benefits and are included in the South African Food Based Dietary Guidelines.
Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2004.

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Jakobsson, Catharina. "Optimization of modified moisture measurement with Karl Fischer to measure moisture content in freeze-dried enzyme beads for improvement of diagnostic kits." Thesis, KTH, Kemiteknik, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-266375.

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Cepheid provides instruments and tests for molecular diagnostic testing of bacterial and viral diseases. Their goal is to deliver a better way to improve patient outcomes by enabling access to molecular diagnostic testing everywhere. These test kits are used in warm and humid countries which may challenge the stability of the kits. The test kits containly ophilized beads, which contain enzymes for the polymerase chain reaction, which usually ages first. The ageing of the beads is effected by the initial water content in them since it defines the quality. Therefore, it is of great importance to have a very precise and exact water measurement method. The degree project covers the optimization of the Standard Operating Procedure used today at Cepheid with the research question: Can optimization of the Karl Fischer method improve the precision when measuring the initial moisture content of freeze-dried enzyme beads? The method for measuring the water content was the Karl Fischer titration method and the instrument used was the Mettler Toledo C30S Compact Karl Fischer-coulometer. The different optimized parameters were the sample preparation, extraction process and how the measurement was proceeded. It can be concluded that optimized method provides significantly different results compared with the old method and therefore the new method is better.
Cepheid tillverkar instrument och test för molekylär diagnostisk testning av bakteriella och virala sjukdomar. Målet är att leverera en lösning som leder till en förbättring för patienterna genom att möjliggöra tillgång till molekylär diagnostisk var än den behöver utföras i världen, under stora variationer i mätmiljön. Dessa testkit används i varma och fuktigalä nder vilket kan utmana stabiliteten hos produkten. Testen innehåller lyofiliserade kulor och det är dessa som vanligtvis åldras först. Kulornas hållbarhet påverkas av den ursprungliga vattenhalten, vilket definierar kvalit´en. Därför är det mycket viktigt att ha en mycket exakt metod att mäta fuktinnehållet i kulorna. Examensarbetet omfattar optimering av den standardoperativa proceduren som används idag på Cepheid och fr°ageställningen är: Kan optimering av Karl Fischer-metoden förbättra precisionen vid mätning av det ursprungliga fuktinnehållet i frystorkade enzymkulor?Den metod som används vid mätningen av vattenhalten är Karl Fischer-titreringsmetoden och instrumentet som användes var Mettler Toledo C30S Compact Karl Fischer-coulometer. De olika optimerade parametrarna var: förberedelsen av proven, extraktionsprocessen och själva utförandet av mätningen.Den slutsats som kan dras efter optimeringen är att den nya metoden ger ett mer exakt och bättre resultat än den gamla.

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Hu, Chin-Jung, and 胡進榮. "Research on Dashi OTOP dried beans curds of industry Internet marketing construction and performance evaluation." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/69516385206358260730.

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碩士
萬能科技大學
資訊管理與數位商業研究所在職專班
97
Currently, “One County, One Characteristic” is a trend for each country to promote the government policy and raise local industrial economy. In Taiwan, under the promotion of “One county, One Characteristic”, which creates the different industrial competitions and diversities, simultaneously, Internet becomes an essential tool to help each industrial sales strategy. Thus, the way to raise the efficiency of the practical Internet sales strategy by individual industry and the strategy to get the further benefit by resetting the traditional online Internet is an important issue ponder by the industry which already involved in the Internet sale. This research will cover different methods by article researching, individual case studying, professional assessing, analyzing and observing. In the first chapter will discuss “One County, One Characteristic” industry, Internet sales strategy, website design, instruction log and assessing result. Then, following an individual case study, by analyzing the contents and the questions about the operating system of Dashi tof shiochin store. Further, with the economic informational profession’s assessment, to re-value the website of Dashi tof shiochin store. By collecting and analyzing the data, additionally, according to the resetting of the Internet sale of Dashi tof shiochin store by “One County, One Characteristic”, finalized the case study by observing the result of the industrial finance. This research is designed by different stages in “A” school. The testing audiences are 64 Master students in “A” school, they are also the audiences for professional assessing. According to the result of analyzing the website contents by these audiences, the research finds the most updated version of website design. It also compares the financial differences between old and new version of the web design and lastly make the conclusion about the whole operating system after resetting the website. The concrete conclusion for this research is: 1) assessing result for the resetting the website has particular increasing on visitors who browse the website, daily average browsing frequency, and daily average visitors; 2) a small increasing on the customers’ trading amount, sales, and highest sales for single trading; 3) however, every average cash trading and average order trading has appeared a trend of falling down.

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Schnelle, Michael Allen. "Effects pesticides pose upon nitrogen fixation and nodulation by dry bean (Phaselous vulgaris L. 'Bonus')." 1986. http://hdl.handle.net/2097/22148.

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Makgoga, Mahubane William. "Influence of lab lab (lablab purpureus) and dry bean (phaseolus vulgaris) intercrops with maize (zea mays l.) on maize grain yield and soil fertility status." Thesis, 2013. http://hdl.handle.net/10386/971.

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Thesis (MSc. Agriculture (Agronomy)) -- University of Limpopo, 2013
Maize (Zea mays L.) is the third most important cereal crop after wheat and rice in the world. Maize/legume intercropping system has become one of the solutions for food security among small scale maize producers due to unaffordability of chemical nitrogenous fertilizers and limited access to arable land. A study was conducted to determine the effect of maize/dry bean and maize/lablab intercropping on maize grain yield and soil fertility status. A field experiment was conducted during 2010/2011 and 2011/2012 growing seasons at the University of Limpopo experimental farm. Treatments included sole maize (ZM 521, an improved open pollinated variety, ex- CIMMYT), sole lablab (Rongai, indeterminate cultivar), sole dry bean (DBS 360, indeterminate Type II cultivar), maize/dry bean and maize/lablab intercrops arranged in randomized complete block design with five replications. Phosphorus (P) was applied on sole and intercropped maize at the rate of 30 kg P/ha in the form of superphosphate (10.5%P) at planting and 40 kg N/ha of nitrogen (N) was applied in the form of Limestone Ammonium Nitrate (LAN) (28%N) on both sole and intercropped maize four weeks after plant emergence. For maize and dry bean, grain yield, yield components and biomass were determined. Only biomass yield was measured for lablab. Soil samples were collected for soil analysis at the beginning and the end of the experiment The results showed that maize/lablab intercropping yielded significantly (P<0.05) lowered maize grain (1259.3 kg/ha) than sole maize and maize/dry bean intercropping which yielded maize grain of 2093.7 kg/ha and 2156.3 kg/ha, respectively. Sole dry bean yielded significantly (P <0.05) higher dry bean grain (1778.5 kg/ha) than intercropped dry bean (691.8 kg/ha). Rongai was only flowering by the time maize and dry bean matured hence only maize yield is reported for the Maize/lablab intercrop. Maize/dry bean intercropping was advantageous to sole cropping with a Land Equivalent Ratio (LER) of 1.42. The partial Land Equivalent Ratio (PLER) for maize in maize/lablab intercropping was 0.60. Dry bean was outcompeted by maize as calculated aggressivity value was positive at +0.64.The highest monetary value was achieved in sole dry bean and the lowest monetary value was found in intercrop dry bean. Soil TN, P, K, Ca, Mg and Na were reduced by both sole cropping and intercropping systems. Intercropping with lablab is likely to significantly lower maize yield under dryland conditions. Key words: dry bean, grain yield, Intercropping, lablab, maize, smallholder, soil fertility.

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Books on the topic "Dried beans"

1

Scott, Loveridge. Problèmatique du niveau des transactions du haricot au Rwanda: Résultats de six mois d'observations. [Kigali]: République rwandaise, Ministère de l'agriculture, de l'élevage, et des forêts, Service des enquêtes et des statistiques agricoles, 1987.

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Technical Conference on Dry Bean Research (1985 San Francisco, Calif.). Proceedings. Washington, D.C: Food Processors Institute, 1985.

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Schwartz, Howard F. Dry bean production & pest management. Edited by Central High Plains Dry Bean and Beet Group and Colorado State University. Cooperative Extension Service. 2nd ed. Fort Collins, Colo: Cooperative Extension Resource Center, Colorado State University, 2004.

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Hunley, Charles. Cooperative marketing of pulses. Washington, D.C: U.S. Dept. of Agriculture, Agricultural Cooperative Service, 1992.

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Scott, Loveridge. Importance du haricot et du sorgho dans le système de production des cultures vivrières au Rwanda: Disponibilités actuelles et projections pour l'avenir. [Kigali]: République rwandaise, Ministère de l'agriculture, de l'élevage et des forêts, Service des enquêtes et des statistiques agricoles, 1989.

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United, States Congress House Committee on Agriculture Subcommittee on Wheat Soybeans and Feed Grains. Establishing farm program payment yields, dry edible beans amendments of 1986, and nonprogram crop amendments of 1986: Hearing before the Subcommittee on Wheat, Soybeans, and Feed Grains of the Committee on Agriculture, House of Representatives, Ninety-ninth Congress, second session, on H.R. 4078, H.R. 4079, H.R. 4105, and H.R. 4166, February 19, 1986. Washington: U.S. G.P.O., 1986.

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GOVERNMENT, US. U.S. Warehouse Act, as amended: Regulations for dry bean warehouses. [Washington, D.C.?]: U.S. Dept. of Agriculture, Agricultural Stabilization and Conservation Service, Warehouse Division, 1986.

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US GOVERNMENT. U.S. Warehouse Act, as amended: Regulations for dry bean warehouses. [Washington, D.C.?]: U.S. Dept. of Agriculture, Agricultural Stabilization and Conservation Service, Warehouse Division, 1986.

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GOVERNMENT, US. U.S. Warehouse Act, as amended: Regulations for field warehouses. [Washington, D.C.?]: U.S. Dept. of Agriculture, Agricultural Stabilization and Conservation Service, Warehouse Division, 1986.

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US GOVERNMENT. U.S. Warehouse Act, as amended: Regulations for nut warehouses. [Washington, D.C.?]: U.S. Dept. of Agriculture, Agricultural Stabilization and Conservation Service, Warehouse Division, 1986.

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Book chapters on the topic "Dried beans"

1

Sukha, Darin Ashram. "The Grading and Quality of Dried Cocoa Beans." In Drying and Roasting of Cocoa and Coffee, 89–139. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-5.

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Santagapita, P. R., M. F. Mazzobre, and M. P. Buera. "Stabilization and Controlled Release of Invertase Through the Addition of Trehalose in Wet and Dried Alginate-Chitosan Beads." In Food Engineering Series, 353–60. New York, NY: Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-2578-0_28.

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"Part Eight, Chapter One: On Fresh and Dried Fava Beans (Fūl)." In Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn al-Tujībī (1227–1293), 447–53. BRILL, 2021. http://dx.doi.org/10.1163/9789004469488_040.

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“Jotabeche”, José Joaquí Vallejo. "Carnival." In Sketches Of Life In Chile 1841-1861, edited by Frederick H. Fornoff, 51–55. Oxford University PressNew York, NY, 2002. http://dx.doi.org/10.1093/oso/9780195128673.003.0011.

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Abstract All farewells are sad. Tears, sobs, or a mute, despairing ache are the unfailing companions of goodbyes. And yet, the festival of good” bye we annually bid to the flesh is a rowdy one. With three days of dances, games, parades, madness, and extravagance we say farewell to exquisite roasts, tasty beefsteak, beef jerky in sauce, meatballs, and ordinary stew. It’s quite true that nowadays things are set up so that this absence is brief, because of which we are little afflicted. Today’s stomachs aren’t like those of yesteryear; they’re as ill-equipped to digest beans and dried fish as our consciences are for digesting and eliminating the sins of gluttony.

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Tinker, Irene. "Introduction." In Street Foods, 3–18. Oxford University PressNew York, NY, 1997. http://dx.doi.org/10.1093/oso/9780195104356.003.0001.

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Abstract Street foods are sold in almost every country in the world; they are so familiar that there is a tendency to look past the vendors without registering their existence, unless of course you are hungry. Then you see vendors selling foods for quick meals or snacks from daybreak until night. In Senegal, women sit on the ground outside the market place to sell monie, porridge made from millet, from large calabashes. In Peru, fried fish is a cheap and satisfying meal; women cook it before the customer so it is crisp and fresh. Men push carts to major intersections and sell kebabs of different types with different spices in different countries: in Indonesia, the small chunks of meat or chicken or rows of shrimp are served with peppery peanut sauce and called sate; meat chunks, usually beef, are larger in Senegal; ground lamb is encased in dough for samosas served in Bangladesh. Fried bean curd is a favorite lunch food for school-children in Indonesia; flatbread sandwiches of foul and tamia, both made from dried beans, are preferred in Egypt. Soup meals are ubiquitous throughout Southeast Asia: the stock is kept hot, with noodles and meat added to order. Soup is really a thick sauce served over farina or corn pudding in Nigeria; it is sold from gaily painted road-side stalls called buka that provide shaded tables for customers.

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Singh, Jagdish. "Vitamin B9 in Dark Green Vegetables: Deficiency Disorders, Bio-Availability, and Fortification Issues." In B-Complex Vitamins - Sources, Intakes and Novel Applications. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.100318.

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Folic acid is a B complex water-soluble vitamin that is essential to humans, and its deficiency can cause problems including neural tube defects as well as heart-related diseases. An important feature of such vitamins is that they are generally not synthesized by mammalian cells and therefore must be supplied in sufficient amounts in the diet. Folate is a generic term for compounds, possessing vitamin activity similar to that of pteroylglutamic acid, and is the form of the vitamin, which is naturally present in foods. The main dietary sources of folic acid are dark green and leafy vegetables such as spinach, asparagus, romaine lettuce, broccoli, bok choy, turnip green, beet, dried or fresh beans, and peas. The amount of folate that is absorbed and utilized physiologically varies among different food sources and different chemical forms of the vitamin. About 85% of folic acid is estimated to be bioavailable; however, the bioavailability of food folate is estimated at about 50% of folic acid. Several national health authorities have introduced mandatory food fortification with synthetic folic acid, which is considered a convenient fortificant, being cost efficient in production, more stable than natural food folate, and superior in terms of bioavailability and bio-efficacy. Presently, many countries affected by diseases associated with a lack of folic acid have made it mandatory to supplement foods with the vitamin. Considering the need, several analytical procedures were standardized to determine the presence of folic acid in different food matrices. The reported methods are simple, selective, robust, and reproducible and can be used in routine analyses.

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Velde, Lea Vander. "Settling In." In Mrs. Dred Scott, 21–30. Oxford University PressNew York, NY, 2009. http://dx.doi.org/10.1093/oso/9780195366563.003.0004.

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Abstract The arriving taliaferro party stayed at the commandant’s quarters in the fort while the mistress and servants set up the agency household. Each morning, the servants left the fort to walk through the village of teepees. The well-used hides that formed the exterior walls of the teepees carried symbolic markings and were darkened from smoke on the inside and dirt and grime outside. Small bundles of sacred beads and feathers called “medicine” dangled from the tepee door flaps to protect the inhabitants.

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Hardy, Thomas. "XIV." In Tess of the d'Urbervilles. Oxford University Press, 2008. http://dx.doi.org/10.1093/owc/9780199537051.003.0019.

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It was a hazy sunrise in August. The denser nocturnal vapours, attacked by the warm beams, were dividing and shrinking into isolated fleeces within hollows and coverts, where they waited till they should be dried away to nothing. The sun, on account of the mist,...

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Gaskell, Elizabeth. "Chapter III A Love Affair of Long Ago." In Cranford. Oxford University Press, 2011. http://dx.doi.org/10.1093/owc/9780199558308.003.0004.

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I thought that probably my connection with Cranford would cease after Miss Jenkyns’s death; at least, that it would have to be kept up by correspondence, which bears much the same relation to personal intercourse that the books of dried plants I sometimes see...

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Wells, Christi Jay. "“A Fine Art in Danger”." In Between Beats, 150–204. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780197559277.003.0005.

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During the 1950s and 1960s, jazz music became solidly entrenched in America’s institutions of high art patronage as the music’s most prestigious venues shifted from popular clubs and ballrooms to concert halls and upscale summer festivals, most notably the Newport Jazz Festival. While for most professional jazz dancers, this period marked a time when the work “dried up,” there were several lindy hop and rhythm tap dancers who managed to access these spaces through their relationships with jazz historian Marshall Stearns. Stearns was a key player in the adoption of jazz history as an academic subject and an advocate for the serious study of Black vernacular dance. This chapter asks why Stearns’s efforts to “legitimize” and institutionalize jazz dance largely failed, given that his similar advocacy for jazz music clearly succeeded. It argues that Stearns’s folkloric conceptualization of “vernacular jazz dance” fell short of the successful “consensus narrative” he built for jazz music in that concertized adaptations of Black vernacular dance practices by choreographers such as Katherine Dunham and Alvin Ailey were not legible to Stearns as contiguous extensions of the traditional folk and popular dance forms he problematically fetishized as dying folk art in need of preservation. The discursive barrier Stearns built between the worlds of vernacular and concert dance, while intended to safeguard from cultural appropriation so-called authentic or vernacular jazz dance forms, ultimately reinforced primitivist narratives that discursively foreclosed many possibilities for dance as a vital creative partner in jazz music’s present or future.

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Conference papers on the topic "Dried beans"

1

Mujaffar, Saheeda, Aveena Ramroop, and Darin Sukha. "Thin layer drying behaviour of fermented cocoa (Theobroma cacao L.) beans." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7328.

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To assess the impact of a rest interval and bean turning on the thin-layer drying behavior of fermented cocoa beans, beans of mixed Trinitario varieties were dried in a cabinet oven at three temperatures (40, 50, 60°C) using three drying regimes, namely; continuous drying, intermittent drying (drying for 8h with a rest period of 16h), and intermittent drying with turning of beans. Moisture content, water activity, pH and colour attributes were measured and sensory evaluation of the cocoa liquor carried out on selected samples. Drying curves were constructed and drying rate constants (k) and effective diffusivity (Deff) values determined. Keywords: Oven-drying; Fick’s Law; Rate constant; Diffusion coefficient

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Boubekri, A., S. Chouicha, M. H. Berbeuh, D. Mennouche, I. Frihi, and A. Rzezgua. "Post-harvest treatment of algerian broad beans using two different solar drying methods." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7858.

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This work was carried up in the objective to valorize the broad beans, largely harvested in Algeria, by solar drying means. In the present research paper, an experimental study was conducted on solar drying of broad beans by two different methods. Experimental trials were performed on a direct and an indirect laboratory scale solar dryers at Ouargla university in the southern of Algeria. Selected samples were dried at 50°C, 55°C, 60°C and 65°C. In both two applied cases, drying curves were obtained and compared. Among twelve consulted drying models the Page model was correlated with satisfaction to describe the solar drying of broad beans using a non linear regression analysis method. Operating and thermal performances of the two used drying systems were checked by the energy effeceincy and economic calculation. Obtained results showed that the direct solar drying ensures good preservation of the final product with a drying time of 5 hours. Keywords: solar drying ; convective drying ; broad bean ; quality

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Sukmawati, Dalia, Shabrina Nida Al Husna, Desty Saszieta, Almira Marvella Priskaningrum, Axel Mareta Mutiani, Ariza Budi Tunjung Sari, and Hesham Ali El-Enshasy. "Screening and isolation of indigenous cellulolytic and proteolytic yeasts from fermented dried cocoa beans." In PROCEEDINGS OF THE 2ND INTERNATIONAL INTERDISCIPLINARY SCIENTIFIC CONFERENCE “DIGITALIZATION AND SUSTAINABILITY FOR DEVELOPMENT MANAGEMENT: ECONOMIC, SOCIAL, AND ENVIRONMENTAL ASPECTS”. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0183231.

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Sukmawati, Dalia, Shabrina Nida Al Husna, Salsabila Fauzi Mahfuzh, Proborini Indah Nursari, Azizah Nur Izzati, Ariza Budi Tunjung Sari, and Hesham Ali El-Enshasy. "Effect of yeast consortium on chemical properties of fermented dried cocoa beans (Theobroma cacao L.)." In PROCEEDINGS OF THE 2ND INTERNATIONAL INTERDISCIPLINARY SCIENTIFIC CONFERENCE “DIGITALIZATION AND SUSTAINABILITY FOR DEVELOPMENT MANAGEMENT: ECONOMIC, SOCIAL, AND ENVIRONMENTAL ASPECTS”. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0183232.

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HII, CHING LIK, CHUNG LIM LAW, R. ABDUL RAHMAN, S. JINAP, and Y. B. CHE MAN. "QUALITY COMPARISON OF COCOA BEANS DRIED USING SOLAR AND SUN DRYING WITH PERFORATED AND NON-PERFORATED DRYING PLATFORM." In The Proceedings of the 5th Asia-Pacific Drying Conference. World Scientific Publishing Company, 2007. http://dx.doi.org/10.1142/9789812771957_0080.

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Cerina, Sallija, and Liga Proskina. "Pea seeds and alfalfa hay pellets: to increase the economic return of poultry farms." In 23rd International Scientific Conference. “Economic Science for Rural Development 2022”. Latvia University of Life Sciences and Technologies. Faculty of Economics and Social Development, 2022. http://dx.doi.org/10.22616/esrd.2022.56.008.

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The output of poultry products by poultry enterprises in the world was mainly determined by feeding techniques and poultry productivity. The productivity of poultry is characterised by the rate of egg-laying or the number of eggs produced per hen a year and affected by the availability and diversity of feed materials (especially protein). In recent years, researchers have focused on legumes of various species as promising sources of protein for livestock production, such as beans, peas, lupine, alfalfa etc.; therefore, in Latvia more attention is paid to the production of protein crops or legumes. The aim of the research was to identify the impact of domestically sourced legume seeds included in diets for laying hens on the economic performance of egg production. Two kinds of protein crops were examined by the research: peas `Bruno` and dried alfalfa pellets. Feeding laying hens with peas or dried alfalfa pellets made it possible to produce eggs with a heavier weight (55.28-67.07%), which in turn makes it possible to increase revenues (10.3-12.9%) from the sales of eggs with the same feed consumption.

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E. Angelia, Randy, Kaycee Claire R. Villaverde, Kristopher E. Recto, and Regine B. Bactat. "Dried Robusta Coffee Bean Quality Classification Using Convolutional Neural Network Algorithm." In ICCAI '21: 2021 7th International Conference on Computing and Artificial Intelligence. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3467707.3467715.

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Priatni, Sri, Amelia Adinda, Efendi Oulan, and Wawan Kosasih. "Production and Characterization of Spray Dried Protein Hydrolysate from Kidney Bean ( (Phaseolus L. Vulgaris) ) Prepared by Enzymatic Hydrolysis." In 2nd International Conference on Modern research in Engineering, Technology and Science. GLOBALKS, 2019. http://dx.doi.org/10.33422/2nd.icmets.2019.12.874.

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Klimenko, A. A., and N. V. Barsukova. "STUDY OF THE FOAMING PROPERTIES OF AQUAFABA." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-52.

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The use of vegetable raw materials as an alternative to animal products is one of the key trends in modern society. At the same time, it is important to take into account not only the nutritional value of the components of the recipe, but also the technological properties of alternative components. Bean products have foaming properties similar to those of a chicken egg. An urgent task is to study these properties for the production of specialized confectionery products. This article presents an analysis of the foaming characteristics of freeze-dried decoctions of industrial legumes and homemade chickpea decoctions.

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Ayhan, Fatih, Jeffrey S. Vipperman, William Clark, Jimmy Thornton, and Randall Gemmen. "Fabrication and Preliminary Testing of a Novel Piezoelectrically Actuated Microvalve." In ASME 2003 International Mechanical Engineering Congress and Exposition. ASMEDC, 2003. http://dx.doi.org/10.1115/imece2003-41482.

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This paper presents the fabrication and preliminary testing of a novel piezoelectric microvalve. Fabrication has three steps, which are the actuator fabrication, valve body fabrication and assembly of the microvalve. Fabricating an actuator involves cutting piezoelectric and brass beams, gluing the brass and piezoceramic beams into a trimorph sandwich structure, and curing them under pressure at elevated temperatures. Actuators are then wired either by using conductive epoxy or soldering. Valve body parts are constructed from single crystal silicon substrates using deep reactive ion etching (DRIE). DRIE is a subtractive process, whereby a mask is created on the surface of the stock, which will shield the parts that are not to be machined. Refinements in the actuator manufacturing process are made to increase the quality and decrease the fabrication time. Using a photonic probe, tip deflections of the actuators have been tested at various temperature and voltage levels. Currently, the valves are being assembled. Once assembled, multiple microvalves will undergo cold flow testing with air followed by extensive flow extensive flow testing at elevated temperatures with humidified hydrogen.

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