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Bibliographies thématiques / Sundrying

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Articles de revues

Littérature scientifique sur le sujet « Sundrying »

Auteur : Grafiati

Publié le 7 juin 2025

Mis à jour le 2 août 2025

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Articles de revues sur le sujet "Sundrying"

1

Luter, Leke, Ikya Julius Kwagh-hal, and Ashiekaa, Aunde Stephen. "Impact of Soy Flour Processing Methods on its Functional, Proximate and Antioxidant Properties." European Journal of Nutrition & Food Safety 17, no. 3 (2025): 170–79. https://doi.org/10.9734/ejnfs/2025/v17i31658.

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This research studied the impact of selected standard processing methods on the functional, proximate and antioxidant properties of soy flours was carried out. Three soy flour samples were prepared using three processing methods (PM1 –PM3). PM1 involves soaking of clean soy bean seeds, dehulling, sundrying (2-3 days), milling, cooling and packaging; PM2 involves soaking with (0.5% NaHCO3), decanting, washing, dehulling, dehusking, sundrying (2-3 days), milling, cooling and packaging; PM3 involves soaking, blanching (100 ᵒC for 5min), draining, cooling, dehulling, sundrying (2-3 days), milling

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2

Tewe, O. O., T. A. Job, J. K. Loosli, and E. A. Oyenuga. "Composition of Two Local Cassava Varieties and the Effect of Processing on their Hydrocyanic Acid Content and Nutrient Digestibility by the Rat." Nigerian Journal of Animal Production 3, no. 2 (2021): 60–66. http://dx.doi.org/10.51791/njap.v3i2.2511.

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Two common Nigerian cassava varieties Were subjected to proximate analysis with a view to assessing the relative potential nutrient composition of the roots, stems, leaves and seeds. The results obtained showed that the leaves, seeds and stems in that order are much richer than the roots in protein but higher in crude fibre. There was a relationship between the crude protein contents of the roots and stem and the hydrocyanic acid (HCN) content of the plant while that of the leaves and seeds did not appear to follow the same trend. HCN of the bitter cassava variety was considerably higher in th

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3

Stephen, Ashiekaa Aunde, Ikya JuliusKwagh-ha Kwagh-hal, Leke Luter, Oklo David Ahola, Alimi John Praise, and Orya Bundle. "Effect of soy flour processing methods on weight gain and physiological parameters in Wistar albino rats." Dutse Journal of Pure and Applied Sciences 10, no. 4c (2025): 202–26. https://doi.org/10.4314/dujopas.v10i4c.19.

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Assessment on the effect of selected standard processing methods on body weight, biochemistry, haematological and histological profile of Wistar albino rats fed with soy flours was done. Three soy flour samples were prepared using three processing methods (PM1 –PM3). PM1 involves soaking of clean soy bean seeds, dehulling, sundrying (2-3 days), milling, cooling and packaging; PM2 involves soaking with (0.5% NaHCO3), decanting, washing, dehulling, dehusking, sundrying (2-3 days), milling, cooling and packaging; PM3 involves soaking, blanching (100 ᵒC for 5min), draining, cooling, dehulling, sun

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4

Prasad, Jaishree Akhilesh. "Convective heat transfer in herb and spices during open sundrying." International Journal of Food Science & Technology 44, no. 4 (2009): 657–65. http://dx.doi.org/10.1111/j.1365-2621.2006.01269.x.

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5

Apata, E. S., O. O. Osidibo, O. C. Apata, and A. O. Okubanjo. "Effects of Different Solar Drying Methods on Quality Attributes of Dried Meat Product (Kilishi)." Journal of Food Research 2, no. 1 (2013): 80. http://dx.doi.org/10.5539/jfr.v2n1p80.

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<p>This study was conducted to evaluate the efficiency of four methods of sundrying kilishi after preparation. They included Direct Sundrying Method (DSM) as control, Gujarat Energy Development Agency Method (GEDAM), National Institute of Oceanography Method (NIOM) and Kwatia Drying Method (KDM) each of the methods constituted a treatment viz, A, B, C and D. Meat (Beef) weighing 640 g was purchased and used for this study. The meat was divided into 4 equal parts of 160 g per treatment. They were sliced into length between 0.17 and 0.20 cm in thickness and dried between 4 and 5 hours to r

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Sarnadi, Debi, Raida Agustina, and Rita Khathir. "Karakteristik Pengeringan Biji Pala (Myristica fragranshoutt) Menggunakan Alat Pengering Hybrid dengan Sumber Panas Dari energi Surya dan Serbuk Kayu." Jurnal Ilmiah Mahasiswa Pertanian 3, no. 4 (2018): 849–58. http://dx.doi.org/10.17969/jimfp.v3i4.9571.

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Abstrak. Manfaat dari proses pengeringan pala yaitu untuk tujuan pengawetan. Tujuan penelitian ini adalah untuk mengkaji proses pengeringan biji pala menggunakan alat pengering hybrid dengan sumber energi matahari dan biomassa serbuk kayu. Total biji pala yang dikeringkan adalah 15 kg. Pembakaran serbuk kayu dilakukan selama pengeringan di malam hari dengan laju 3kg/jam. Parameter penelitian meliputi iradiasi surya, temperatur, kelembaban relatif, kadar air, dan uji organoleptik terhadap warna dan aroma. Hasil penelitian menunjukkan bahwa iradiasi rata-rata yang diperoleh adalah 131,61 W/m2 pa

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7

Odogola, W. R. "A COMPARATIVE STUDY OF SOLAR AND OPEN SUNDRYING OF CASSAVA CHIPS IN UGANDA." Acta Horticulturae, no. 380 (November 1994): 274–82. http://dx.doi.org/10.17660/actahortic.1994.380.43.

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8

Zvauya, R., and M. I. Muzondo. "Reduction of cyanide levels in cassava during sequential sundrying and solid state fermentation." International Journal of Food Sciences and Nutrition 46, no. 1 (1995): 13–16. http://dx.doi.org/10.3109/09637489509003380.

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9

Balogun, A. "Effect of sundrying on the proximate composition and lipid characteristics of two freshwater clupeids." Food Chemistry 27, no. 1 (1988): 1–11. http://dx.doi.org/10.1016/0308-8146(88)90031-3.

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10

Fajar, M., Rahmat Fadhil, and Indera Sakti Nasution. "Kajian Warna Dan Tekstur Asam Sunti Berdasarkan Variasi Metode Pengeringan." Jurnal Ilmiah Mahasiswa Pertanian 5, no. 2 (2020): 217–26. http://dx.doi.org/10.17969/jimfp.v5i2.14780.

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Abstrak. Saat ini para petani di khususnya Provinsi Aceh biasanya mengidentifikasi warna kulit asam sunti dengan menggunakan prosedur analisis warna kulit secara visual dengan segala keterbatasannya. Dengan adanya suatu metode serta teknologi untuk mengidentifikasikan kualitas asam sunti berdasarkan perubahan warna diharapkan dapat meningkatkan standar kualitas asam sunti. Tujuan penelitian ini adalah untuk menentukan nilai indeks warna dan tekstur asam sunti berdasarkan variasi metode pengeringan belimbing wuluh. Belimbing wuluh Umur panen belimbing di atas 40 hari dengan panjang rata - rata

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