scholarly journals Effects of different harvesting times and processing methods on the quality of cultivated Fritillaria cirrhosa D. Don

2021 ◽  
Author(s):  
Bujin Ma ◽  
Jing Ma ◽  
Bo Li ◽  
Qian Tao ◽  
Jiaxia Gan ◽  
...  
Keyword(s):  
Processing Methods ◽  
Fritillaria Cirrhosa

THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS

2020 ◽  
Vol 16 (2) ◽  
pp. 60
Author(s):  
Nwozo Sarah Onyenibe ◽  
Julius Oluwaseun Oluwafunmilola ◽  
Stanley Udogadi Nwawuba
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Quality ◽  
High Performance ◽  
Phytochemical Analysis ◽  
Mineral Contents ◽  
Processing Methods ◽  
African Breadfruit

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

Research on the Processing Method of the Special Tool Pear-Shaped Needle in Spinneret Manufacturing Industry

2013 ◽  
Vol 712-715 ◽  
pp. 606-610
Author(s):  
Si Yu Liu ◽  
Pei Feng ◽  
Chong Chang Yang
Keyword(s):  
Manufacturing Industry ◽  
Processing Method ◽  
Processing Methods

Pear-shaped needle is a special tool to processing microporous on the spinneret, which is critical to the quality of the spinneret. Existing processing methods of pear-shaped needle has many disadvantages, this paper put forward a method to processing pear-shaped needle with hone grinding, and validated it by experiment.

Cultivar/Location and Processing Methods Affect Yield and Quality of Sunflower Pectin

1994 ◽  
Vol 59 (3) ◽  
pp. 602-605 ◽  
Author(s):  
K.C. CHANG ◽  
N. DHURANDHAR ◽  
X. YOU ◽  
A. MIYAMOTO
Keyword(s):  
Processing Methods ◽  
Yield And Quality

A study on the quality of kapok blended yarns through different processing methods

2013 ◽  
Vol 104 (7) ◽  
pp. 675-681 ◽  
Author(s):  
Jinjiang Yan ◽  
Guangbiao Xu ◽  
Fumei Wang
Keyword(s):  
Processing Methods

MICRO TESTS OF ALIMENTARY PASTES: III. THE DIFFERENTIAL RESPONSE OF VARIETIES TO PROCESSING METHODS

1943 ◽  
Vol 21c (9) ◽  
pp. 265-275
Author(s):  
J. Ansel Anderson ◽  
R. L. Cunningham
Keyword(s):  
Optical Absorption ◽  
Absorption Coefficient ◽  
Differential Response ◽  
Quality Characteristics ◽  
Optical Absorption Coefficient ◽  
Mixing Times ◽  
Wheat Varieties ◽  
Processing Methods ◽  
Processing Factors

The differential response of durum wheat varieties to processing methods, used in the micro test, was studied in a factorial investigation involving four varieties and 27 methods representing the factorial combinations of three absorption levels, three mixing times, and three pressures. Changes in the quality of the micro disks of alimentary paste were measured in terms of the optical absorption coefficient (opacity), colour characteristics (black, yellow, red, and white), and pigment content. Significant interactions between varieties and the three processing factors were demonstrated; different processing methods placed the semolinas in different orders with respect to most of the quality characteristics. It is concluded that it will be difficult to devise a standard micro test for alimentary pastes that will be widely accepted. However, larger interactions with methods will not occur with all pairs of varieties, and it will generally be possible to demonstrate consistent differences between most varieties with respect to at least one or two quality characteristics.

Evaluation of Computer-assisted Image Enhancement in Minimal Invasive Endoscopic Surgery

2004 ◽  
Vol 43 (04) ◽  
pp. 362-366 ◽  
Author(s):  
F. Vogt ◽  
W. Hohenberger ◽  
D. Paulus ◽  
H. Niemann ◽  
C. H. Schick ◽  
...  
Keyword(s):  
Image Processing ◽  
Minimal Invasive ◽  
Image Sequences ◽  
Computer Assisted ◽  
Processing Methods ◽  
Temporal Filtering ◽  
Endoscopic Images ◽  
Filter Size ◽  
Image Pairs

Summary Objectives: This paper focusses on the evaluation of the usage of computer-aided image processing methods for minimal invasive surgery. During video endoscopy of visceral cavities the images are displayed directly on the monitor without further processing. In the course of the operation the former good quality of the images decreases due to typical disturbances like bleeding, smoke or flying particles. These disturbances can be reduced by using image processing methods like color normalization, temporal filtering or equalization. Methods: In this double-blinded analysis, 14 surgeons with different levels of experience evaluated 120 image pairs and 5 image sequences, directly comparing original and processed images or movies. Results: Color normalization and equalization proved to significantly enhance video endoscopic images. With regard to temporal filtering, an improvement could be seen in the image sequences with filter size 5 being a greater enhancement than filter size 3. Comparing the state of experience and its influence on the results, it occurred that the experienced surgeons preferred the original color while altogether agreeing that the color-normalized images were better. Conclusions: The results obtained in the present evaluation show that the image processing methods which were used can significantly improve the quality of video endoscopic images. As a result of this, necessary lavages of the operated area are reduced and a better overview and orientation for the surgeon can be reached.

Paper 43: Connection between Surface Quality and Processing

1967 ◽  
Vol 182 (11) ◽  
pp. 46-55
Author(s):  
L. Gribovszki
Keyword(s):  
Heat Treatment ◽  
Surface Quality ◽  
General View ◽  
Surface Layers ◽  
Processing Methods ◽  
Complex Investigation ◽  
Gear Teeth

This paper gives the modern general view of surface quality, and briefly reviews the most important methods of testing the characteristics of the surface layers produced by machining or processing. Methods of determining the remanent stresses are described in detail. After having demonstrated a newly developed method of test, the author discusses the magnitude and distribution of the remanent stresses brought about by the more important variants of heat treatment, surface compaction, machining, and grinding. In conclusion, an effective method is described for the complex investigation of the surface quality of gear teeth.

Microwave Histotechnology Vs Conventional Histotechnology: A Review

2013 ◽  
Vol 5 (1) ◽  
pp. 34-39
Author(s):  
M Selvamani ◽  
B S Shruthi ◽  
P Vinodh Kumar
Keyword(s):  
Electromagnetic Wave ◽  
Turnaround Time ◽  
Surgical Pathology ◽  
Maximum Output ◽  
Processing Methods ◽  
Temperature Probe ◽  
Time Required ◽  
Wave Induced

ABSTRACT Turnaround time is an important consideration in surgical pathology. Attempts to shorten the time necessary for making a histopathological slide from the surgical tissue has been tried in various ways since many decades without compromising the quality of it. One amongst such attempt is the introduction of microwave to the field of his totechnology. Microwaves, a form of electromagnetic wave induced heat when applied in histotechnology, reproducibly yields histolologic material of similar or superior quality to that provided by conventional processing methods making it more popular in the recent years. A laboratory microwave offers features like maximum output of 2000-3000 watts, an in built source of adjustable temperature probe, facility for ventilation of hazardous fumes, but is expensive. Considering the usefulness of microwave in histotechnology by reducing the time required for the diagnosis, replacing the conventional equipments of laboratories to microwave guided ones is a remarkable and an acceptable change.

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