Influence of infrared intensity and air temperature on energy consumption and physical quality of dried apple using hybrid dryer

ABSTRACT The physical quality and physiological performance of seeds may be influenced by numerous factors, including the moisture content at harvest and drying temperature. This study aimed at evaluating the physical quality and physiological performance of black bean seeds (BRS Campeiro cultivar), depending on the moisture content at harvest and drying air temperature. The experiment was conducted under a completely randomized design, in a 3 x 5 (moisture content at harvest x drying air temperature) factorial arrangement, with four replications. The samples were collected when the seeds reached the moisture contents of 35.2 %, 25.2 % and 16.6 %. After harvesting, the seeds were subjected to drying at temperatures of 30 ºC, 35 ºC, 40 ºC, 45 ºC and 50 ºC. The physical quality of the seeds was evaluated by determining the 1,000-seed weight and hectoliter weight. The physiological performance was evaluated by the germination speed index, germination first count, accelerated aging, dry matter, seedling shoot and root length and electrical conductivity. The increase in the drying temperature, regardless of the moisture content at harvest, reduces the physical quality and physiological performance of the seeds. When subjected to drying temperatures lower than 40 ºC, the seeds obtained from the earliest harvests show a better physical quality and physiological performance.

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Obesity Linked to Higher Rates of Chronic Illness and Worse Physical Quality of Life than Smoking, Drinking or Poverty: Three of Five Adult Americans are Overweight or Obese

PsycEXTRA Dataset ◽

10.1037/e646612010-001 ◽

2001 ◽

Keyword(s):

Quality Of Life ◽

Chronic Illness ◽

Physical Quality

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China: "A Bee Has a Stripy Back, but No One Can Call It a Tiger"

Voprosy Ekonomiki ◽

10.32609/0042-8736-2003-3-61-75 ◽

2003 ◽

pp. 61-75

Author(s):

V. Guelbras

Keyword(s):

Energy Consumption ◽

Gdp Growth ◽

International Demand ◽

Real Size ◽

Rates Of Growth

The article is devoted to verification of the Chinese GDP data. The author compares the rates of GDP growth with the rates of growth of energy consumption, transport turnover of goods, and numbers of projected and constructed objects in 1980-2000. The former was significantly lower during that period. He also analyses the level of using productive capacities and the quality of production. About 25-30% of industrial productive capacities are not used because there is neither national nor international demand for their low quality goods. The main conclusion of the article is that the Chinese GDP real size is about 20-30% less than official releases.

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The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v2i1.2037 ◽

2020 ◽

Vol 2 (1) ◽

Author(s):

Silaturahmi Silaturahmi ◽

Zaidiyah Zaidiyah ◽

Tengku Mia Rahmiati

Keyword(s):

Product Diversification ◽

Fruit Peel ◽

Physical Quality ◽

Natural Colorant ◽

Randomized Design ◽

Solid Loss ◽

Dragon Fruit ◽

Completely Randomized Design ◽

Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle. The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml). The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color). The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

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