EFFECT OF WEATHER DAMAGE ON THE GRADE AND QUALITY OF FLAXSEED

1980 ◽  
Vol 60 (3) ◽  
pp. 799-805 ◽  
Author(s):  
D. GORDON DORRELL ◽  
J. K. DAUN
Keyword(s):  
Seed Weight ◽  
Oil Content ◽  
Oil Quality ◽  
Quality Characteristics ◽  
Seed Color ◽  
Weather Damage ◽  
Physical And Chemical ◽  
Reflectance Measurements ◽  
New Crop

The 1977 flaxseed crop was subjected to prolonged periods of wet and humid weather during the last stages of ripening and during harvest. Consequently, a large proportion of the seed appeared scabby due to the moistened mucilage sticking the seed to the inner surface of the capsule. Since this type of scabbing could be considered as damaged seed in grading, a number of samples were evaluated for quality characteristics. Four Preliminary Grade Standards and 37 samples from the New Crop Survey selected from Manitoba and Saskatchewan were analyzed for a variety of physical and chemical characteristics. In the crop survey samples, the percentage of scabbed seeds increased from an average of 9% in 1 C.W. to 70% in 4 C.W. However, 1000-seed weight, oil content, oil color, iodine number and protein content of the meal were not affected by grade or extent of scabbing. The ability of the meal to remain in a meal-water suspension declined significantly from 93% in 1 C.W. to 57% in 4 C.W., and the mucilage concentration of the seed declined significantly from 7.2% in 1 C.W. to 5.7% in 4 C.W. Seed color, as expressed by color purity from reflectance measurements, also declined as the percentage of scabbed seeds increased. It was concluded that since the main criteria for flaxseed and oil quality were not affected by scabbing, this form of damage should not be considered as a degrading factor.

Effects of Vacuum Pre-Cooling on Quality of Mushroom after Cooling and Storage

2013 ◽  
Vol 699 ◽  
pp. 189-193 ◽  
Author(s):  
S.Y. He ◽  
Y.Q. Yu ◽  
G.C. Zhang ◽  
Q.R. Yang
Keyword(s):  
Membrane Permeability ◽  
Polyphenol Oxidase ◽  
Quality Characteristics ◽  
Chemical Quality ◽  
Cooling Process ◽  
Vacuum Cooling ◽  
Physical And Chemical Quality ◽  
Physical And Chemical ◽  
And Storage

Experiments were conducted to determine if vacuum cooling has an effect on the physical and chemical quality characteristics of mushroom after cooling and storage. Pressure, temperature and mass variations of mushroom were obtained during vacuum cooling. The pressure was decreased from 10000 Pa to 600 Pa within 4 min and then maintained it until the end of vacuum cooling process. Accordingly the temperature of mushroom dropped from initial 25.1 °C to 2.4 °C within 25 min, and the mass loss was 5.3%. Subsequently, vacuum cooled mushroom were stored at 1±0.5°C. and 85-95% of relative humidity for 2 weeks. The effects of vacuum cooling on the color, firmness, polyphenol oxidase and membrane permeability of mushroom after cooling and storage were determined. The results showed that vacuum cooling significantly reduced the polyphenol oxidase and membrane permeability.

scholarly journals Western Sudan Arabi camel hides attributes and leather quality characteristics

2021 ◽  
pp. 040-043
Author(s):  
Ebrahiem Mohammed Alhadi ◽  
Idris Idris Adam
Keyword(s):  
Block Design ◽  
Breaking Load ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Chemical Quality ◽  
Physical Quality ◽  
Randomized Block Design ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

This study was aimed to evaluate camel hide attributes and leather quality characteristics of Western Sudan Arabi camel. Thirty pieces of fresh camel hides from three subtypes of Western Sudan Arabi camel ecotype (10 pieces from each of Kababish, Meidob, and Hawawir subtypes) were collected, cured, and tanned. Physical and chemical quality parameters were assessed. The data were analyzed using the Complete Randomized Block design. The results revealed that Significant differences (P≤0.05) were detected among Western Sudan Arabi camel subtypes fresh hides thickness and weight. Kababish hide thickness and weight were recorded the highest value of 0.155±0.4 cm and 11.7±1.3 Kg respectively in comparison to Meidob (0.145±0.3 cm and 8.6±1.2 Kg) and Hawawir (0.143±0.4 cm and 7.7±2.2 Kg). Kababish hides thickness value was above the minimum Sudanese standard threshold specification for cattle leather quality. While Meidob and Hawawir hide thickness values were blew the minimum Sudanese standard threshold specification for cattle leather quality. Physical quality parameters; elongation, tensile strength, resistance to grain cracking, breaking load, and tear strength; were in the Sudanese standard threshold specification for cattle leather physical quality of 100%, 200 Kg/cm2, 7N/cm, 8 N/cm, and 100 Kg/cm2respectively. Whilst flexibility parameter was below the Sudanese standard threshold specification for cattle leather quality. Chemical quality parameters were in the Sudanese standards threshold specification for cattle leather chemical quality of 18%, 4.5%, 2.5%, and 11% for moisture, Ash, chrome oxide, and fat contents respectively.

scholarly journals Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil

2021 ◽  
Vol 68 (1) ◽  
pp. 25-36
Author(s):  
Esra Devseren ◽  
Dilara Okut ◽  
Mehmet Koç ◽  
Özgül Özdestan Ocak ◽  
Haluk Karataş ◽  
...  
Keyword(s):  
Oil Content ◽  
Oil Quality ◽  
Textural Properties ◽  
Frying Oil ◽  
French Fries ◽  
Frying Temperature ◽  
Vacuum Frying ◽  
Optimization Study ◽  
Frying Oil Quality

Vacuum frying conditions were investigated with respect to physical, chemical and sensorial properties of French fries and frying oil, besides determining the effect of frying conditions in terms of frying temperature and time. In order to determine the optimum frying conditions of the French fries optimization study was carried out according to Central Composite Rotatable Design. The results were evaluated to determine optimum vacuum frying conditions targeting minimum oil content, 30–45 N in range of hardness, minimum acrylamide content and maximum overall preference. The optimum vacuum frying condition was selected as 124.39 °C of frying temperature and 8.36 min of frying time for French fries. The French fries obtained at optimum conditions for vacuum frying preserved the desired color, textural properties and flavor and it has low oil content and reduced acrylamide formation. In addition, the frying oil quality was preserved with vacuum frying.

scholarly journals Selecting Yield and Nutritional Traits in Sphenostylis stenocarpa Landraces for Food Improvement

2020 ◽  
Vol 11 (1) ◽  
pp. 69-81 ◽  
Author(s):  
Charity Aremu ◽  
Micheal Abberton ◽  
Timothy Adebiyi ◽  
Abiola J. Asaleye ◽  
Henry Inegbedion ◽  
...  
Keyword(s):  
Oil Content ◽  
Agricultural Sector ◽  
Oil Quality ◽  
Maximum Yield ◽  
Principal Component ◽  
Variation Patterns ◽  
Variance Table ◽  
Quality Of Food ◽  
Sphenostylis Stenocarpa

Background: Sphenostylis stenocarpa is an underexploited African indigenous food crop that is enriched in nutritional quality. Objective: Exploring the robust genetic base of this landrace can help to maximize the benefit of the agricultural sector on the economy through production that is enhanced by packaging and patent. This as well will increase the quality of food production and promote African campaign on food sustainability. Methods: Upon this, this research made use of multiple statistics to identify S. stenocarpa yield and nutritional trait relatedness that supported selection for maximum yield and nutritional trait output. Yield and related traits including protein and oil contents of twenty-three Sphenostylis stenocarpa landraces were studied under a four year planting seasons in Teaching and Research farm of Landmark University, Nigeria. Results: Trait variances from Landrace × Year (L × Y) interaction, Principal Component and Cluster analyses were evaluated and the variation patterns were identified. Some vegetative (maturity phase, height and branching) and yield traits (Pod traits, seed yield and oil content) correlated significantly (p < 0.05) in the L × Y interactions. This suggests the usefulness of these traits in improving S. stenocarpa grain and oil quality yield. Tuber and nodule yield including protein content did not differ significantly in the variance table. Conclusion: The result indicates that one location trial is insufficient to determine such trait performance. The first four PCs that accounted for 51 percent of the total variations were traceable to branching, maturity date, pod numbers, seed and oil content as main contributors to yield.

scholarly journals Response of Citronella Grass on Several Phosphate Levels Application at Andosol

2020 ◽  
Author(s):  
Gusmaini . ◽  
M. Syakir
Keyword(s):  
Plant Growth ◽  
Oil Content ◽  
Oil Quality ◽  
Growth Yield ◽  
Phosphate Fertilization ◽  
P Fertilizer ◽  
Planting Season ◽  
Herb Yield ◽  
Citronella Grass

Currently, the cultivation of citronella grass (Cymbopogon nardus L.) is widely developed in highland areas dominated by Andosol soil. Andosol possesses low phosphorous availability, strongly bound to Al and Fe. This research was aimed to examine the effect of P fertilizer on C. nardus L. at Andosol. The research was conducted from June 2014 to August 2015. Phosphate fertilization stimulated plant growth, yield and oil quality of citronella grass on Andosol. The most suitable Phosphorus dosage at 1.08 g plant-1 (10.8 kg ha-1) produced high total fresh herb yield and oil quality of citronella grass. Total fresh herb yield increased 21.2% (3.4 kg plant-1 year-1) compared to control. Whereas citronella content, oil content and oil yield were 35.2%, 1.64% and 1.27 % respectively. The phosphate residue in Andosol can be potentially utilized for the next planting season.

scholarly journals Isolasi dan Penentuan Kadar Minyak Nilam (Pogostemon cablin Benth) Asal Peunaron Kabupaten Aceh Timur Menggunakan GC-MS

2021 ◽  
Vol 4 (1) ◽  
pp. 14-22
Author(s):  
Ela Daniati ◽  
Mastura Mastura ◽  
Hasby Hasby
Keyword(s):  
Oil Content ◽  
Descriptive Analysis ◽  
Oil Quality ◽  
Research Data ◽  
Alcohol Content ◽  
Patchouli Alcohol ◽  
A Value ◽  
Pogostemon Cablin ◽  
Main Component

This study aims to determine the result of isolation of patchouli oil from Peunaron East Aceh and determine the quality of patchouli oil and to determine the levels contained in patchouli oil. Analysis of the results of the research data is described using quantitative and descriptive analysis. Based on research that has been done that the results of isolation of patchouli oil from Peunaron , East Aceh Regency, yields a value of 2,04%. Patchouli oil quality obtained shows yellow results with a specific gravity value of 0,950 that meets SNI standards. The determine of the refractive index produces a value of 1,50039 with results that do not meet SNI standards and the resulting patchouli oil content is 33 chemical compound components with the main component of patchouli alcohol content of 3,65%. It can be concluded that patchouli oil from Peunaron, East Aceh Regency still does not meet SNI standards. 

Physical and chemical changes in fruit of seven avocado cultivars at Mildura

1978 ◽  
Vol 29 (1) ◽  
pp. 81 ◽  
Author(s):  
BM El-Zeftawi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Seed Weight ◽  
Oil Content ◽  
Ash Content ◽  
Chemical Changes ◽  
Local Conditions ◽  
Post Harvest ◽  
Physical And Chemical

The pre- and post-harvest changes of seven different avocado cultivars were determined and evaluated as indicators of maturity. All cultivars had similar trends in their growth. These trends continued during development, accompanied by reductions in moisture and free fatty acid contents, increases in oil content, and variable changes in ash content. Decreases in moisture content during maturity were negatively correlated with oil content. A relationship was found between oil content and seed weight. It is suggested that the moisture content and/or seed weight could be used by the growers to estimate oil content and therefore the best time for picking. Oil content (Y) could be calculated from one of the following equations: Y = 0.19x – 1.57 where x is the seed weight (g); or Y = 90.87 – 0.77x, where x is the percentage of moisture in the mesocarp. Taking into account the differences between the cultivars and the limited nature of the results, and on the basis of a minimum oil content of 8% as the crude fat extract, it is suggested that under local conditions, Zutano could best be picked in May, Fuerte in July, and Hazzard in September, with other cultivars to be picked between July and September. In this way a continuous supply of avocado from May to September, and even later, could be provided.

scholarly journals A review on some factors affecting wool quality parameters of sheep

2021 ◽  
Vol 21 (105) ◽  
pp. 18980-18999
Author(s):  
G Gelaye ◽  
◽  
B Sandip ◽  
T Mestawet
Keyword(s):  
Genetic Factors ◽  
Fibre Diameter ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Factors Affecting ◽  
Wool Quality ◽  
Physical And Chemical ◽  
Wool Wax ◽  
Staple Length

Wool is a natural fibre with a unique amalgamation of properties that are exploited in garment industry. The wool industry, in particular the production of fine wool, has a notable role in world trade and the price of the wool is dependent on quality. Accordingly, wool characteristics have direct impact on wool prices set by processors and industry. These properties can particularly benefit the wearer of the garment during exercise. There are different factors affecting wool quality parameters both with direct and indirect involvement. The environmental and genetics are the main factors affecting quality and quantity of wool from sheep. Infections related to skin and parasitic infestations have direct influence on the quality of wool. Breed or genotype is one of the main genetic factors that influences the product and productivity as well as quality of wool from sheep that is fleece from different sheep breeds is different in its both physical and chemical characteristics. Hormonal changes in relation to sex of sheep also have effect on the wool quality traits. The main objective of this review was to define and explore key wool characteristics, such as staple length, number of crimp, fibre type, fibre diameter, wool wax and scouring yield in regards to quality and interventions approaches for improving. In most of studies, non-genetic factors such as age, season, shearing period, shearing frequency and nutrition have a significant effect on traits viz. staple length, wool wax, scouring yield, fibre diameter and for other traits as well. Conducting a research on wool quality characteristics is an operative way of defining and differentiating the quality of wool. Acquiring knowledge of the wool quality characteristics can help to manage the end use products, consumers comfort and processing intensity. Therefore, an understanding of the factors affecting physical and chemical properties of wool traits is important to improve the quality of wool through genetics and management interventions. This article reviews some important quality attributes of wool for the product and productivity development and value addition.

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