Academic literature on the topic 'Onion processing'
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Journal articles on the topic "Onion processing"
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Ambrose, Dawn C. P. "Engineering Properties of Peeled and Unpeeled Multiplier Onion." Current Agriculture Research Journal 8, no. 3 (December 28, 2020): 232–38. http://dx.doi.org/10.12944/carj.8.3.09.
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Multiplier onion (Allium cepa L. var aggregatum. Don.) is mainly used for its unique flavour in seasoning dishes. The unpeeled onions are processed at farm level by means of primary processing and by secondary processing various products like paste, flakes, powder could be produced from peeled onions. For the design of processing and handling equipment knowledge of engineering properties is essential. The engineering properties of peeled and unpeeled multiplier onion were determined. The average values of the physical properties of unpeeled onion were recorded for bulk density and true density as 636.621 and 1526.825 kg/m3 respectively. Similarly for peeled onions, the bulk and true density were 627.03 and 1108.74 kg/m3 respectively. The moisture present in peeled and unpeeled onion was 77.66 % and 74.43% (w.b) respectively. The TSS of multiplier onion was found to be 20° Brix for both peeled and unpeeled samples. The colour values were also measured using colour flex meter for the peeled and unpeeled onions. The frictional properties including coefficient of friction, filling and emptying angle of repose were also measured. Mechanical properties were determined by using a texture analyser. The firmness was measured in terms of penetrating force and crushing strength which were recorded to be 8.59 N and 124.93 N respectively for peeled and 12.00 N and 138.35 N respectively for unpeeled onions.
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Putra, Zuhardi Perdana, Reswita Reswita Reswita, and Irnad Irnad Irnad. "ADDED VALUE ANALYSIS ON FRIED ONION OF UD. SAFARI BAWANG GORENG IN KELURAHAN KEBUN TEBENG BENGKULU CITY." Jurnal Agroindustri 8, no. 1 (May 30, 2018): 62–70. http://dx.doi.org/10.31186/j.agroind.8.1.62-70.
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ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The need for onion consumption in Indonesia has always increased. In the Bengkulu city there is a company engaged in the industry of fried onions are "UD. Safari Bawang Goreng". This research is done with consideration of the company has long standing, big enough company, and produce about 336 kg/day. Fried onions are processed products that are processed from the main source of raw material is onion. The processed onion comes from Brebes Java. To know the process can be done by the method of observation, and participation. Processed red onion products produce added value that can be analyzed by Hayami method. The process of onion processing into fried onions consists of several stages, namely the provision of raw materials, onion gaebage, sorting, slicing onion, affixing onion with flour, frying, pressing, packaging. The process of onion treatment into fried onions is called value added. The added value obtained in this study amounted to Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value.
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Hithamani, Gavirangappa, and Krishnapura Srinivasan. "Bioaccessibility of Polyphenols from Onion (Allium cepa) as Influenced by Domestic Heat Processing and Food Acidulants." Indian Journal of Nutrition and Dietetics 53, no. 4 (December 1, 2016): 391. http://dx.doi.org/10.21048/ijnd.2016.53.4.8398.
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Polyphenols are gaining importance in view of their health beneficial influences. Onion (<em>Allium cepa</em>) was analyzed for total polyphenol and flavonoid contents and their bioaccessibility as influenced by heat processing and food acidulants. Total polyphenols in raw onion (2.17 mg/g) were increased by 50% upon roasting. Total flavonoids in onion (0.27 mg/g) remained unchanged in heat processing. Bio accessible polyphenols and flavonoids from onion were 0.96 and 0.02 mg/g respectively and open-pan boiling increased the bio accessible polyphenols from onion. Addition of food acidulants to onion altered the composition and concentration of phenolic compounds. Total bio accessible polyphenols of onion decreased by 15% in presence of lime juice, while the same increased from microwave heated onions by 21% in presence of amchur. Presence of lime juice decreased bio accessible polyphenols in native and pressure-cooked onion, while the same increased by 37% in roasted onion in presence of amchur. Bioaccessibility of quercetin from onion increased 6-fold in presence of amchur, while a few polyphenols viz., protocatechuic acid, syringic acid, rutin and myricetin became bio accessible in presence of these food acidulants. Amchur enhanced the bio accessible polyphenols from onion more than lime juice. Concentration of bio accessible polyphenols was higher upon open-pan boiling of onion. There was a qualitative as well as quantitative change in the phenolic composition on addition of the food acidulants. Since amchur enhances the concentration of bio accessible polyphenols more than lime juice, its use in food preparations could be a strategy to maximize bioavailability of polyphenols, especially flavonoids from onion.
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Woźniak, Paweł, Stanisław Nosal, and Agata Bieńczak. "Analysis of technology and machining devices for cleaning onion in the food industry." MATEC Web of Conferences 343 (2021): 01006. http://dx.doi.org/10.1051/matecconf/202134301006.
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Over the last few years, the fruit and vegetable processing sector has recorded a systematic growth and thus strengthens its position within the food industry in Poland. The article presents the varieties of onions grown in Poland for processing purposes with the growing and storage periods, as well as technological treatments of mechanical cleaning onion. The division of individual stages of the processing process will be characterized with various methods of removing the root, tops and skin in vertical and horizontal technology. Machining tools for removing the root and tops as well as systems for cutting and removing skin will be presented. The authors will present the results of the onion processing stand tests, including exemplary processing tools, taking into account the advantages and disadvantages of the applied technology.
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Nemeth, K., M. K Piskula, and M. Takacsova. "Effect of boiling on yellow onion quercetin (glucosides." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S170—S172. http://dx.doi.org/10.17221/10649-cjfs.
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Flavonoids are a large group of secondary plant metabolites with hydroxyl groups. The flavonol quercetin is commonly found in onions. In the edible fleshy scales of yellow onions quercetin mono- and diglucosides are present. The aim of this work was to study quercetin glucosides during technological processing of yellow onion bulb. Onion was boiled in water under reflux for 30 min. The cooking was performed at three different onion/water ratios (1/5, 1/10, 1/20; w/w). The resulting soup, boiled onion solids and the control raw onion samples were lyophilised, extracted with ac. methanol and analysed for quercetin and its derivatives (3-β-D-glucoside, 4’-β-D-glucoside, 3,4’-β-D-glucoside) using HPLC-UV. Major flavonoid components identified in yellow onion were quercetin-4’-β-D-glucoside<br />and 3,4’-β-D-glucoside with a decreasing concentration from outer toward inner rings of the raw bulb. These substances were rapidly transferred into cooking water during thirty minutes boiling making the resulting soup a good source of flavonoids. The effect of water amount added on flavonoid concentration was followed.
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Sebayang, Kerista, Amir Hamzah Siregar, Herty Afrina Sianturi, and Erni Mirsan. "Shorting And Drying Technology Unit For Improving The Effectiveness Of Black Onion Process." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 6, no. 1 (March 15, 2021): 99–103. http://dx.doi.org/10.32734/abdimastalenta.v6i1.5494.
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In 2016, the development of Gempar Tunggal Micro Small and Medium Enterprises (MSMEs) that involved in the processing of black onions began. The raw materials are obtained from the Medan City market center, but sometimes it also come from Brebes and Semarang. The goods manufacture that resulted are sold to Aceh, Kalimantan and Sulawesi. However, because it was a home industry, the manufacturing system that was developed still very simple. Therefore, some weakness were identified, in particular the percentage of damaged or defective finished goods reaching 25 percent before its sold, various levels of maturity and work processes and supervision that drained attention and energy. In addition, the cost of using electricity is also high. It was found from the literature study by the Abdimas team of USU that there are 3 parameters that affect the processing of onions, namely garlic which is sensitive to temperature, humidity and exposure period of temperature and humidity. Often, due to the unequal size of the raw onion amount, the maturity of the onions is not homogenous distributed made the bigger the raw material of the onion impacted the faster it will ripen. Another problem that found during manufacturing process is the water vapor was not completely evaporated from the furnace. Basic technology that was developed by Abdimas USU team, namely the manual gravity onion sorting and drying unit was already used by Partners in the production process. As the result, it was successfully reducing broken onions. Lastly, homogenous maturity due to dividing process the onions by scale obtained.
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PROKOPOV, Tsvetko, Maryia GEORGIEVA, Milena NIKOLOVA, Dimitar ATANASOV, and Donka TANEVA. "DRYING CHARACTERISTICS OF ONION PROCESSING WASTE." Series II: Forestry Wood Industry Agricultural Food Engineering 14(63), no. 1 (June 1, 2021): 193–200. http://dx.doi.org/10.31926/but.fwiafe.2021.14.63.1.17.
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Onion processing waste (OPW) was dried in a convective hot-air laboratory scale dryer at 50, 60, 70 and 80ºC. The effect of drying temperature on the drying characteristics and on the total phenolic and total flavonoid content of dried samples was determined. Three mostly used models were applied for fitting the experimental drying curves. The results indicated that the constant rate-drying period was not observed and that the logarithmic model was the most suitable for fitting the experimental drying kinetic data. The drying temperature significantly affected the total phenolic and total flavonoid content of dried OPW. The values of effective diffusivity were calculated and the determined value of activation energy was 28.05 kJ/mol.
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Moreno-Ortega, Alicia, José Luis Ordóñez, Rafael Moreno-Rojas, José Manuel Moreno-Rojas, and Gema Pereira-Caro. "Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion." Foods 10, no. 2 (February 4, 2021): 337. http://dx.doi.org/10.3390/foods10020337.
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This study aims to determine the changes in, and bioaccessibility of, polyphenols and organosulfur compounds (OSCs) during the simulated gastrointestinal digestion of black onion, a novel product derived from fresh onion by a combination of heat and humidity treatment, and to compare it with its fresh counterpart. Fresh and black onions were subjected to in-vitro gastrointestinal digestion, and their polyphenol and OSC profiles were determined by ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-HRMS). Although to a lesser extent than in the fresh onion, the phenolic compounds in the black variety remained stable during the digestion process, presenting a higher bioaccessibility index (BI) with recovery corresponding to 41.1%, compared with that of fresh onion (23.5%). As for OSCs, apart from being more stable after the digestion process, with a BI of 83%, significantly higher quantities (21 times higher) were found in black onion than in fresh onion, suggesting that the black onion production process has a positive effect on the OSC content. Gallic acid, quercetin, isorhamnetin, and ɣ-glutamyl-S-(1-propenyl)-L-cysteine sulfoxide were the most bioaccessible compounds in fresh onion, while isorhamnetin, quercetin-diglucoside, ɣ-glutamyl-S-methyl-L-cysteine sulfoxide and methionine sulfoxide were found in black onion. These results indicate that OSCs and polyphenols are more bioaccessible in black onion than in fresh onion, indicating a positive effect of the processing treatment.
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Wijaya, Wisnu, and Hj Rodiah. "ANALISA DAN PERANCANGAN MESIN PENGUPAS BAWANG MERAH SKALA INDUSTRI PERUMAHAN (STUDI KASUS KOPERASI PRODUKSI MITRA KELAPA) SIDAHURIP KABUPATEN PANGANDARAN." ENSAINS JOURNAL 3, no. 1 (January 13, 2020): 28. http://dx.doi.org/10.31848/ensains.v3i1.301.
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Abstract: Onions are one type of food that is often used by various levels of society. Onions have a high value in their needs. Onion processing there are several obstacles that make production inhibit, namely in the stripping process. The manual stripping process takes extra time. The purpose of this final project will be to make an onion peeler machine more effective and efficient in its production process.Mechanization of agriculture will greatly assist the community in processing agricultural products, in this case shallots. The design of this shallot peeler machine uses a manual system because it was designed for residential scale industrial needs. Therefore the design is made with a simple form and at the time of making it will not cost a fortune.In this research, an onion peeling machine with a capacity of 2 kg of onion will be designed with a planned engine speed of 200 rpm. What will be analyzed later is the power needed to rotate and the force that must be exerted by the worker's arm to operate the machine.Keywords: Onion, onion peeler, power, styleAbstrak: Bawang merupakan salah satu jenis bahan pangan yang sering digunakan oleh berbagai lapisan masyarakat. Bawang memiliki nilai tinggi dalam kebutuhannya. Proses pengolahan bawang terdapat beberapa kendala yang membuat produksinya menjadi menghambat yaitu dalam proses pengupasan. Proses pengupasan secara manual membutuhkan waktu ekstra lama. Tujuan dari proyek akhir ini akan membuat mesin pengupas bawang yang lebih efektif dan efisien dalam proses produksinya.Mekanisasi pertanian akan sangat membantu masyarakat dalam mengolah hasil pertanian, dalam hal ini bawang merah. Perancangan mesin pengupas bawang merah ini menggunakan sistem manual karena memang dirancang untuk keperluan industri skala perumahan. Maka dari itu perancangan dibuat dengan bentuk yang sederhana dan pada pembuatannya nanti tidak memakan biaya yang mahal.Pada penelitian kali ini akan dirancang mesin pengupas kulit bawang dengan kapasitas 2 Kg bawang dengan putaran mesin yang direncanakan sebesar 200 rpm. Hal yang nanti akan dianalisis adalah daya yang dibutuhkan untuk memutar serta gaya yang harus dikeluarkan lengan pekerja untuk mengoperasikan mesin tersebut.Kata Kunci: Bawang, Mesin pengupas bawang, daya, gaya
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Desrizal, Ricky Aldian, Rivanol Chadry, and Hendri Candra Mayana. "PEMBUATAN MESIN PENGIRIS BAWANG." Jurnal Teknik Mesin 12, no. 1 (July 12, 2019): 24–31. http://dx.doi.org/10.30630/jtm.12.1.185.
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The main goal to be achieved is to be able to make an onion slicing machine so that it can answer the problem if the onion slicing is carried out in a larger capacity. The onion slicing machine is made to support the increase in the production of shallot slices, which are ready to be fried for the production of scallion onions in household industries. In a small scale, the work can be done manually with a knife or other simple cutting tool. Problems will arise if large quantities of sliced or cut production are available. In order to facilitate the community in processing shallots and learn about the problems, namely how to produce a shallot slicing machine with uniform slices results using different slope angles on the knife. the working principle of this machine is the Onion which has been peeled dry skin inserted into the funnel then the plate on the back of which has a knife, will rotate because it is driven by an electric motor. As a result of the rotation the onion will be sliced and the slice will fall down, and below it a container will be used as a cross section of the onion which has been finished sliced as a result
Dissertations / Theses on the topic "Onion processing"
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Rethwisch, Michael D., Charles Poole, Rick Poole, and Rudy Pacheco. "Effect of Dry Seed+ Application at Planting 1998 on Processing Onion Yields." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2002. http://hdl.handle.net/10150/214952.
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Dry Seed+, a fertilizer/plant growth regulator, was applied to processing onions at planting in the fall of 1998 to evaluate the effect on yields. Yield data obtained June 1999 indicated no effect in this experiment, although this was dissimilar to other trial results. Salt content at the field was thought to have limited yields, and have stressed growing plants, which may have contributed to lack of yield differences noted. Further testing is necessary to further evaluate this product.
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Braun, Marle. "Total antioxidant capacity of stewed tomato and onion flavoured with parsley: effect of thermal household processing." Thesis, Cape Peninsula University of Technology, 2006. http://hdl.handle.net/20.500.11838/766.
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Thesis (MTech (Consumer Sciences: Food and Nutrition))--Cape Peninsula University of Technology, 2006Fruit and vegetables are the major antioxidant contributors to the diet Antioxidants assist in the prevention of oxidative damage in the body and may as a result prevent the causation of degenerative diseases. Thermal household processing plays an integral part in South African consumers' lives, as most fruit and vegetables consumed are processed at home. Consumers' perceptions that food processing causes nutrient losses, especially of vitamin C, have been corroborated by studies that investigated thermal household processing of single foods or that of industrial processing. No studies have determined the effect of thermal household processing on mixed dishes. A popular consumed South African mixed dish, namely, stewed tomato and onion flavoured with parsley, was investigated by using three recipes, each using a different preparation method. The traditional recipe for the preparation of stewed tomato and onion was modified (control recipe) to contain parsley. Two other recipes (Recipe 1 and 2) were compiled based on the recipe formulation of the control recipe but differed in the preparation methods used. In Recipe 1, raw onion was added to cooked tomato and in Recipe 2, sauteed onions were added to cooked tomato.
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MATOS, Joana D'arc Paz de. "Alterações na composição fitoquímica e microbiológica em formatos de cebola amarela IPA-11 minimamente processada." Universidade Federal de Campina Grande, 2015. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/683.
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JOANA DARC PAZ DE MATOS - DISSERTAÇÃO PPGSA PROFISSIONAL 2015..pdf: 3814977 bytes, checksum: b0004fe2b930dc37c724b5922f77b462 (MD5)Made available in DSpace on 2018-05-15T17:22:01Z (GMT). No. of bitstreams: 1 JOANA DARC PAZ DE MATOS - DISSERTAÇÃO PPGSA PROFISSIONAL 2015..pdf: 3814977 bytes, checksum: b0004fe2b930dc37c724b5922f77b462 (MD5) Previous issue date: 2015
A cebola (Allium cepa L.) é uma hortaliça com grande demanda de consumo no Brasil, principalmente, na forma in natura. Seu preparo é o maior motivo de objeção pelo consumidor, devido a compostos voláteis que irritam os olhos. O processamento mínimo torna assim, o produto mais atrativo e pronto para consumo, por eliminar as etapas de manipulação. O presente trabalho objetivou avaliar as alterações na composição fitoquímica e microbiológica em formatos de cebola amarela IPA-11 minimamente processadas. Os bulbos foram cultivados de outubro de 2013 a março de 2014, numa área experimental do Centro de Ciências e Tecnologia Agroalimentar da Universidade Federal de Campina Grande, Campus de Pombal – PB; colhidos; curados durante seis dias à temperatura ambiente (30±2°C) e minimamente processados: seleção; remoção do catáfilos externos; cortes; sanitização e enxágue; drenagem das cebolas inteiras; centrifugação das rodelas e cubos; embalagem em bandeja de isopor recoberta com filme de PVC em porções de 200 g de cebolas; e, conservação a 4±1ºC, sob 70±5% UR, durante 10 dias. O delineamento experimental foi inteiramente casualizado, em esquema fatorial 3 x 6, correspondente a tipos de cortes (inteira, rodela e cubo) e tempos de conservação (0, 2, 4, 6, 8 e 10 dias), com cinco repetições. Os bulbos obtiveram rendimento maior que 90% no processamento mínimo para todos os cortes. Observou-se durante o período de conservação aumento na perda de massa fresca, na concentração de íons H+, nos teores de açúcares solúveis e redutores e no extravasamento de eletrólitos. Os teores de ácido ascórbico e a relação sólidos solúveis/acidez titulável reduziram com o tempo de conservação. Nos compostos bioquímicos, os flavonóides reduziram em todos os tratamentos. As clorofilas e os carotenóides oscilaram durante a conservação, independente do corte. Verificou-se que os compostos fenólicos e a pungência mantiveram-se praticamente constantes durante a conservação. Obteve-se baixa contagem de aeróbios psicrotróficos, bolores e leveduras. A contagem de coliformes totais e termotolerantes resultou valores de ˂3 NMP/g. O tipo de corte e o tempo de conservação não comprometeram a qualidade final das cebolas amarelas IPA-11 minimamente processadas.
The onion (Allium cepa L.) is a vegetable with great demand in Brazil, mainly in natura. Its preparation is the biggest consumer objection due to volatile compounds that irritate the eyes. The product becomes more attractive and ready to be used by eliminating manipulation steps. This study aimed to evaluate changes in the phytochemical and microbiological composition of yellow onion formats IPA-11 minimally processed. The bulbs were grown from October 2013 to March 2014 on an experimental area of the Center of Agrifood Science and Technology - Federal University of Campina Grande, Campus of Pombal - PB; harvested; cured for six days at room temperature (30 ± 2 ° C) and minimally processed: selection; removal of external cataphylls; cuts; sanitizing and rinsing; draining the whole onions; centrifugation of slices and cubes; packing styrofoam trays covered with PVC film in portions of 200 g of onions; and conservation at 4 ± 1 ° C under 70 ± 5% RH for 10 days. The experimental design was completely randomized in a factorial 3 x 6, corresponding types of cuts (whole, slice and cube) and storage time (0, 2, 4, 6, 8 and 10 days), with five replications. The bulbs have gained more than 90% yield in minimum processing for all cuts. It was observed a loss increase of weight during the retention period , the concentration of H + ions in soluble sugars and reducing and electrolyte leakage. The ascorbic acid content and the soluble solids / titratable acidity decreased with storage time. In the biochemicals compounds, flavonoids decreased in all treatments. The chlorophylls and carotenoids varied during storage, regardless the cut. It was found that the phenolic compounds and pungency remained virtually constant during storage. Obtained low aerobic psychrotrophic count, molds and yeasts. The total coliforms and thermotolerant resulted values below 3 MPN / g. The kind of cut and the storage time did not affect the final quality of yellow onions IPA-11 minimally processed.
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Anibal, Luana Peixoto. "Istar : um esquema estrela otimizado para Image Data Warehouses baseado em similaridade." Universidade Federal de São Carlos, 2011. https://repositorio.ufscar.br/handle/ufscar/484.
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Previous issue date: 2011-08-26A data warehousing environment supports the decision-making process through the investigation and analysis of data in an organized and agile way. However, the current data warehousing technologies do not allow that the decision-making processe be carried out based on images pictorial (intrinsic) features. This analysis can not be carried out in a conventional data warehousing because it requires the management of data related to the intrinsic features of the images to perform similarity comparisons. In this work, we propose a new data warehousing environment called iCube to enable the processing of OLAP perceptual similarity queries over images, based on their pictorial (intrinsic) features. Our approach deals with and extends the three main phases of the traditional data warehousing process to allow the use of images as data. For the data integration phase, or ETL phase, we propose a process to represent the image by its intrinsic content (such as color or texture numerical descriptors) and integrate this data with conventional data in the DW. For the dimensional modeling phase, we propose a star schema, called iStar, that stores both the intrinsic and the conventional image data. Moreover, at this stage, our approach models the schema to represent and support the use of different user-defined perceptual layers. For the data analysis phase, we propose an environment in which the OLAP engine uses the image similarity as a query predicate. This environment employs a filter mechanism to speed-up the query execution. The iStar was validated through performance tests for evaluating both the building cost and the cost to process IOLAP queries. The results showed that our approach provided an impressive performance improvement in IOLAP query processing. The performance gain of the iCube over the best related work (i.e. SingleOnion) was up to 98,21%.
Um ambiente de data warehousing (DWing) auxilia seus usuários a tomarem decisões a partir de investigações e análises dos dados de maneira organizada e ágil. Entretanto, os atuais recursos de DWing não possibilitam que o processo de tomada de decisão seja realizado com base em comparações do conteúdo intrínseco de imagens. Esta análise não pode ser realizada por aplicações de DW convencionais porque essa utiliza, como base, imagens digitais e necessita realizar operações baseadas em similaridade, para as quais um DW convencional não oferece suporte. Neste trabalho, é proposto um ambiente de data warehouse chamado iCube que provê suporte ao processamento de consultas IOLAP (Image On-Line Analytical Processing) baseadas em diversas percepções de similaridade entre as imagens. O iCube realiza adaptações nas três principais fases de um ambiente de data warehousing convencional para permitir o uso de imagens como dados de um data warehouse (DW). Para a fase de integração, ou fase ETL (Extract, Trasnform and Load), nós propomos um processo para representar as imagens a partir de seu conteúdo intrínseco (i.e., por exemplo por meio de descritores numéricos que representam cor ou textura dessas imagens) e integrar esse conteúdo intrínseco a dados convencionais em um DW. Neste trabalho, nós também propomos um esquema estrela otimizado para o iCube, denominado iStar, que armazena tanto dados convencionais quanto dados de representação do conteúdo intrínseco das imagens. Ademais, nesta fase, o iStar foi projetado para representar e prover suporte ao uso de diferentes camadas perceptuais definidas pelo usuário. Para a fase de análise de dados, o iCube permite que processos OLAP sejam executados com o uso de comparações de similaridade como predicado de consultas e com o uso de mecanismos de filtragem para acelerar o processamento de consultas OLAP. O iCube foi validado a partir de testes de desempenho para a construção da estrutura e para o processamento de consultas IOLAP. Os resultados demonstraram que o iCube melhora significativamente o desempenho no processamento de consultas IOLAP quando comparado aos atuais recursos de IDWing. Os ganhos de desempenho do iCube contra o melhor trabalho correlato (i.e. SingleOnion) foram de até 98,21%.
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Rethwisch, Michael D. "2001 Yield Response of Processing Onions in the Palo Verde Valley Treated with AuxiGro® WP." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2002. http://hdl.handle.net/10150/214951.
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Processing onions were treated with AuxiGro in spring 2001. Applications were applied at four and 7.5 weeks prior to harvest. A single application of 4 oz. product/acre at either four or 7.5 weeks prior to harvest increased yield by approximately 0.7 tons/acre. Two applications resulted in a 1.3 tons/acre yield increase. Differences noted were not statistically different, but the two application treatment provided an increased net return of approximately $95/acre.
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Su, Hsien-Fang, and 蘇憲芳. "Effect of Minimally Processing on the Quality and Shelf-life of Fresh-cut Onion." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/55547546121651401560.
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碩士國立臺灣大學
園藝學研究所
96
After cutting the tissue of minimally processed fruits and vegetables, are still active. The enzyme system and biochemistry reactions are still proceeding which causes the changes of quality. So techniques of lowering the microorganism count and inhibit enzyme system are commonly used. The objectives of this research are providing safety and fresh products, and extending product’s shelf-life. This research adopts different solution treatments on onion. The objective of this study is to investigate the effect of solution pretreatment on the quality of minimally processed fresh-cut onion and shelf-life of the processed products respectively. We discuss the quality changes of fresh-cut onion storage at 5±1℃and treated with NaCl solution 6%, Citric acid solution 3%, Chitosan-acetic acid solution 2% or ozone solution 0.3ppm to improve the quality. The result of this study showes that 0.3ppm Ozone solution , 6% NaCl solution or 2% Chitosan-acetic acid solution treatment effectively decrease the initial microbial in fresh-cut onion. Treated with 3% Citric acid solution can’t decrease the total plate count. The content of soluble solid and pH increase while titratable acid decreases during storage at 5±1℃of each treatment. Treatment with 2% Chitosan-acetic acid solution and 0.3ppm Ozone solution are better than others, The shelf-life extends to 5 days and 6 days. Color change was observed on the onion bulbs because the color of Chitosan-acetic acid solution is yellow The Ozone treatment can bleach, lower Hunter’s b value and Hunter’ a value is closer to fresh wedges. Besides, it can also decrease the total plate count and extending shelf life.
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Chen, Chien-Hung, and 陳建宏. "Studies on Species Identification of Cyprinidae Fishes and Effects of Processing on Heterocyclic Amines Fomation in Braised Silver Carp with Spring Onion." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/24216256912014042617.
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博士國立臺灣海洋大學
食品科學系
102
Food safty is an issue that becomes more important around the global. Recently, for different reasons, including religion, race, allergies, the abuse of endangered species and the heedless use of cheap or toxic fish, previously developed techniques in species identification have been improved in manufactured products. DNA-based methods offer an alternative approach to species identification by using polymerase chain reaction (PCR). In the present studies, mitochondrial DNA (mtDNA) was chosen as the target DNA based on the faster rate of evolution of mtDNA and because its high copy number (approximately 1,600-6,000 molecules per animal cell) compensates for the loss of DNA during food processing. Therefore, we established complete sequences of cytochrome b gene (cytb, 1,141 bp) and cytochrome c oxidase I gene (COI, 1,551 bp) of 10 common Cyprinidae fishes in Taiwan. We employed Cytb gene as a target of species identification, based on the degree of difference between Cytb gene sequences in each carps (11.39-21.30%) is greater than the COI gene sequence (7.35-18.38%). Then, a rapid PCR-RFLP method was used to amplify a 426 bp fragment of cytb using primer set Lnew1/Hnew1, and the fragment was digested with NlaIII, BstXI and EcoRV, then checked by agarose gel electrophoresis (AE). The results show that using this PCR-RFLP technique for the species identification of the 10 Cyprinidae was successful. The method was further applied to investigate 16 commercial samples of processed Cyprinidae products from traditional markets. The results indicate that 9 of the samples were Carassius auratus auratus, Cyprinus carpio carpio, or Ctenopharyngodon idella. The other 6 samples did not belong to the Cyprinidae family according to PCR-RFLP. These samples were further analyzed with the forensically informative nucleotide sequencing (FINS) and BLAST methods. The results show that these 6 processed products were Oreochromis spp., a monophyletic fish group. The last commercial product could not be amplified to obtain a 426 bp fragment, so its species remains unknown. In order to avoid the situation of above, we desinged new primer sets CypbL / CypbH (331 bp) to amplified shorter fragment, and the PCR product was subsequently co-digested with endonuclease (NlaIII and MseI). The PCR-RFLP profiles of the 10 Cyprinidae fish species determined using capillary electrophoresis (CE) were able to successfully differentiate the different fish species. This method was further applied to detect the species used in 24 commercial Cyprinidae-related products. The results identified 4 samples as Cyprinus carpio carpio, 8 samples as Carassius auratus auratus, and 12 samples as Ctenopharyngodon idella. This study shows that performing PCR-RFLP in a CE system is useful for identifying the species of fish from which the processed products originated, and this method can be a potential analytical tool for large and routine food authentication in the future. The braised silver carp with spring onion is a delicious and traditional dish of the Chinese new year’s eve. The dish was fried at high temperature and marinated for a long time, which are may produce a lot of hazardous chemicals. Everyone knows heterocyclic amine compounds (HCAs) are an important class of mutagens and carcinogens, which generated through the Maillard reaction or protein pyrolysis in protein-riched food, such as fish, meat and egg. In order to know HCA levels of this dish, high performance liquid chromatography (HPLC) with photodiode array detector (HPLC-PDAD) was employed to detect the 15 HCAs. We collected the 6 commercial products of braised silver carp with spring onion, and divided into the outer meat, inner meat, ovary and marinade. The results indicated that the average of HCAs in commercial product was 2,960.02 ng/g, and the range was from 1,269.57 ~ 6,879.48 ng/g. Among them, IQ type HCAs (IQ, IQx, MeIQ, MeIQx, PhIP, 4,8-DiMeIQx and 7,8-DiMeIQx) content was less than the non-IQ type HCAs (Harman, Norharman, Glu-P-1, Glu-P-2, AC, MeAC, Trp-P-1 and Trp-P-2). On the other hand, outer meat showed the HCAs level higher than inner meat. The ovary contained higher HCAs content when it was dissected from the fish. We further studied the changes of HCAs content during processes. The fresh silver carp contained a small amount of HCAs (124.34 ng/g). After frying at 140oC for 15 min, the content of HCAs increased to733.36 ng/g that was 5.90 folds to fresh fish. After marinating at 100oC for 4 hr, the amounts of HCAs significantly increased to 4,609.84 ng/g that was 37.07 folds of that of fresh fish and 6.29 folds to that of frying product. We concluded that heating at low temperature for a long time leads to generate greater HCAs level than heating at high temperature for short time. Different types and concentrations of antioxidants in the marinade (0.02% vitamin C, 0.02% BHT, 0.20% vitamin C and 0.20% BHT) was added to know the effects of the inhibition of generation of HCAs. The results showed that the total content of HCAs increased 13.60% when treated with 0.02% vitamin C in the marinade. However, treatment with 0.20% vitamin C or BHT in marinadewas able to inhibit HCAs generation, resulting the HCAs contents to 72.13% and 78.44%, respectively of the control. But addition of 0.02% BHT in marinade showed no significant effect of inhibition. Based on food safety concerns and the inhibitory effect, we suggested that 0.20% vitamin C is the best choice of antioxidants for reducing formation of HCAs in braised silver carp with spring onion.
Book chapters on the topic "Onion processing"
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Wiczkowski, Wieslaw. "Garlic and Onion." In Handbook of Vegetables and Vegetable Processing, 661–82. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119098935.ch28.
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Wiczkowski, Wieslaw. "Garlic and Onion: Production, Biochemistry, and Processing." In Handbook of Vegetables and Vegetable Processing, 625–42. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9780470958346.ch31.
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Unkelos-Shpigel, Naomi. "Peel the Onion: Use of Collaborative and Gamified Tools to Enhance Software Engineering Education." In Lecture Notes in Business Information Processing, 122–28. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-39564-7_13.
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El Mashad, Hamed M., Ruihong Zhang, and Zhongli Pan. "Onion and Garlic." In Integrated Processing Technologies for Food and Agricultural By-Products, 273–96. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-814138-0.00011-3.
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Gupta, Rubi, and Prashant Kaushik. "Phyto-Potential of Allium cepa and Allium sativum." In Herbs and Spices - New Processing Technologies [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.98374.
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Garlic and onion are either cooked like a vegetable because of their green leaves or are also used as a condiment. Many scientific studies affirm the positives of both for their anti-inflammatory, antioxidant, and antimicrobial potential. Moreover, garlic and onion are regularly employed to treat cardiovascular illnesses, strokes, atherosclerosis, hypertension, hyperlipidemias, and thrombosis, and are also proved effective against Alzheimer’s, diabetes, and cancers. Here we have compiled a piece of information regarding the compounds present in garlic and onion along with their pharmacological properties. Although much more studies are required to refine the utilization and enhance garlic and medicine’s effectiveness. We hope this work will provide helpful information regarding their pharmacological aspects.
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Tsianos, Nikos, Zacharias Lekkas, Panagiotis Germanakos, and Constantinos Mourlas. "Individual Learning and Emotional Characteristics in Web-based Communities of Practice." In Web-Based Learning Solutions for Communities of Practice, 113–27. IGI Global, 2010. http://dx.doi.org/10.4018/978-1-60566-711-9.ch009.
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The knowledge management paradigm of communities of practice can be efficiently realized in Web-based environments, especially if one considers the extended social networks that have proliferated within the Internet. In terms of increasing performance through the exchange of knowledge and shared learning, individual characteristics, such as learners’ preferences that relate to group working, may be of high importance. These preferences have been summarized in cognitive and learning styles typologies, as well as emotional characteristics which define implications that could serve as personalization guidelines for designing collaborative learning environments. This chapter discusses the theoretical assumptions of two distinct families of learning style models, cognitive personality and information processing styles (according to Curry’s onion model), and the role of affection and emotion, in order to explore the possibilities of personalization at the group level of CoP.
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Fenwick, G. R., and A. B. Hanley. "Processing of Alliums; Use in Food Manufacture." In Onions and Allied Crops, 73–91. CRC Press, 2020. http://dx.doi.org/10.1201/9780429355752-4.
Full textConference papers on the topic "Onion processing"
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Mosyakov, M. A., and N. V. Sazonov. "TECHNOLOGIES AND MEANS OF MECHANIZATION OF SEPARATION OF ROOSE-BEARS AND ONION." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS Volume 2. DSTU-Print, 2020. http://dx.doi.org/10.23947/interagro.2020.2.53-56.
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The article discusses the mechanized process of post-harvest processing of root crops and onions. Unresolved problems associated with the imperfection of the design of the separating organs of the lines of post-harvest processing are noted. Data on the content of up to 44% impurities in the heap of onion sets are given, of which 42% are soil lumps, the largest percentage of them are lumps with a diameter of 15 to 22 mm. A variational distribution curve is presented in a pile of soil lumps commensurate with onion-set in thickness. A schematic diagram of a device for the separation of a pile of root crops and bulbs with a description of the process is proposed, which allows combining the transportation and cleaning of a pile of onions from impurities. The use of the device will reduce injury and improve the quality of separation of root crops and bulbs.
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T. G. Giorges, Aklilu, and Doug Britton. "Modeling and Simulation of the Cooling and Heating Processes of Onions." In ASME 2019 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/imece2019-11428.
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Abstract The shelf life of onions, or for that matter any food item, is defined as the time period where the produce has an acceptable quality and is safe to consume. For onion farmers and packers, the mode of determining the shelf life depends on the harvesting, drying, grading, packing, cooling, storing, and shipping processes and time. Quality loss can lead to economic loss as well as a decline in consumer confidence. Quality expectation should be maintained at an acceptable level for consumer purchase and consumption. In addition to post-harvest handling, the thermal history of the produce during storage and transportation plays a major part of shelf life and quality management. Due to the differences among onion varieties, some are more susceptible than others to damage resulting from temperature, high humidity, and other factors during processing. In general, the recommended storage temperatures range from 0 to 5 °C during cold storage and 20 to 30 °C during non-refrigerated storage. Both storage methods should have adequate air circulation of about 0.5 to 1.0 m3 of air per minute per 1.0 cubic meter of onions to maintain the temperature and prevent CO2 accumulation. In this study, the cooling and heating processes of different sizes of onions were conducted experimentally and numerically, and temperature readings were recorded. The cooling process was designed to simulate actual industry practice where cooling starts after the onions are placed in a cold storage room where the temperature is not constant. For the heating process, the experiment simulated industry practice where cold onions are transferred into a warm storage room where the temperature is uniform. These thermal environments are a common encounter during the storage and shipping of produce. Initially, the cooling and heating data were experimentally examined and used to estimate the cooling time as well as the cooling rate to gain an understanding of the heat transfer process. Furthermore, the data were used in evaluating the numerical simulation. In the case of small onions, the temperature changed from 21.1 to 4.4 °C after three and a half hours. However, in the case of large onions, a similar temperature change took nearly eight hours. The numerical simulation was conducted using 3D models and the thermal properties of the onions. This paper will discuss the experimental data and the CFD modeling and simulation. Based on this study, the thermal environment and critical time period that could cause changes in produce core temperature can be outlined and used to qualify thermal mishandling.
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POULOS, M., A. EVANGELOU, E. MAGKOS, and S. PAPAVLASOPOULOS. "FINGERPRINT VERIFICATION BASED ON IMAGE PROCESSING SEGMENTATION USING AN ONION ALGORITHM OF COMPUTATIONAL GEOMETRY." In Proceedings of the Sixth International Workshop. WORLD SCIENTIFIC, 2004. http://dx.doi.org/10.1142/9789812702593_0058.
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Eswar, V. Ohm Sri, B. Vinil, B. Ankayarkanni, and Albert. "Integrated Collective Node Behavior Analysis with Onion Protocol for Best and Secured Data Transmission." In 2018 International Conference on Communication and Signal Processing (ICCSP). IEEE, 2018. http://dx.doi.org/10.1109/iccsp.2018.8524443.
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Piggott, B., A. Smith, M. Fisher, and R. V. Aldridge. "The use of image processing in observing the effect of applied stress on onion epidermal cellular structures." In ANZIIS 2001. Proceedings of the Seventh Australian and New Zealand Intelligent Information Systems Conference. IEEE, 2001. http://dx.doi.org/10.1109/anziis.2001.974078.
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Pandit, Dhananjay S., Yelisetti V. N. Krishna Murthy, and V. Jayaraman. "Identification of sugarcane and onion crops using digital image processing of multidate, multisensor high-resolution satellite data." In Asia-Pacific Remote Sensing Symposium, edited by Robert J. Kuligowski, Jai S. Parihar, and Genya Saito. SPIE, 2006. http://dx.doi.org/10.1117/12.697882.
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"CIGR Handbook of Agricultural Engineering, Volume IV Agro Processing Engineering, Chapter 2 Root Crops, Part 2.3 Onion Storage." In CIGR Handbook of Agricultural Engineering Volume IV Agro-Processing Engineering. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 1999. http://dx.doi.org/10.13031/2013.36392.
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Liu, Y. B., A. Alsadoon, P. W. C. Prasad, and A. Elchouemi. "Comparison ananlyses for anonymous communication schemes in social network: A proposal of Onion based Ring Router model in Social Networking (RTor)." In 2016 International Conference on Wireless Communications, Signal Processing and Networking (WiSPNET). IEEE, 2016. http://dx.doi.org/10.1109/wispnet.2016.7566206.
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Blaine Hanson and Don May. "Response of Processing and Fresh-market Onions to Drip Irrigation." In 2003, Las Vegas, NV July 27-30, 2003. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2003. http://dx.doi.org/10.13031/2013.13776.
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Inge Bisconer. "Why Field Crop Growers Love Drip Irrigation: Alfalfa, Corn, Cotton, Onions, Potatoes and Processing Tomatoes." In 2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2010. http://dx.doi.org/10.13031/2013.29724.
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