scholarly journals Stability Analysis of Chemical Quality of Tobacco Leaves in Honghe Prefecture of Yunnan Province

2019 ◽  
Vol 131 ◽  
pp. 01093
Author(s):  
Tiyuan Xia ◽  
Zuoxin Tang ◽  
Zebin Chen ◽  
Zhen Ren ◽  
Qinghua Lu ◽  
...  
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Chlorine Content ◽  
Chemical Quality ◽  
Leaf Quality ◽  
Tobacco Leaves ◽  
Tobacco Leaf ◽  
The Difference ◽  
The Stability

To comprehensively analyze the stability of the chemical quality of tobacco leaf in Honghe State, and to provide a basis for finding ways to narrow the difference between tobacco leaf quality in Honghe State and maintaining the stability of the quality of tobacco leaves in the tobacco producing area. Statistics were used to analyze the annual stability of Honghe tobacco leaves and the stability of the tobacco planting range from 2014 to 2017. The chemical quality of Honghe tobacco leaves was not stable in different years, the total sugar and reduced sugar content showed the trend of decreasing year by year, in addition, the potassium and chlorine content of the tobacco leaves in this tobacco planting area had been at a low level for four consecutive years. In 2014 - 2017, the total sugar, reduced sugar and chlorine content of the tobacco leaves in Honghe State were all relatively small, while the variation coefficient values of nicotine and potassium content in tobacco leaves were large, while the chlorine content in tobacco leaves was extremely unstable between years. For four consecutive years, the chemical quality of tobacco leaves in seven tobacco - planting counties and cities in Honghe State was significant. The chemical quality of tobacco leaves in Honghe State was unstable between different counties and cities.

scholarly journals Cold stress in the harvest period: effects on tobacco leaf quality and curing characteristics

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Yan Li ◽  
Ke Ren ◽  
Mengyang Hu ◽  
Xian He ◽  
Kaiyuan Gu ◽  
...  
Keyword(s):  
Cold Stress ◽  
High Altitude ◽  
Weather Forecast ◽  
Production Quality ◽  
Chemical Components ◽  
Leaf Quality ◽  
Tobacco Leaves ◽  
Tobacco Leaf ◽  
Antioxidant Enzyme System

Abstract Background Weather change in high-altitude areas subjects mature tobacco (Nicotiana tabacum L.) to cold stress, which damages tobacco leaf yield and quality. A brupt diurnal temperature differences (the daily temperature dropping more than 20 °C) along with rainfall in tobacco-growing areas at an altitude above 2450 m, caused cold stress to field-grown tobacco. Results After the flue-cured tobacco suffered cold stress in the field, the surface color of tobacco leaves changed and obvious large browning areas were appeared, and the curing availability was extremely poor. Further research found the quality of fresh tobacco leaves, the content of key chemical components, and the production quality were greatly reduced by cold stress. We hypothesize that cold stress in high altitude environments destroyed the antioxidant enzyme system of mature flue-cured tobacco. Therefore, the quality of fresh tobacco leaves, the content of key chemical components, and the production quality were greatly reduced by cold stress. Conclusion This study confirmed that cold stress in high-altitude tobacco areas was the main reason for the browning of tobacco leaves during the tobacco curing process. This adverse environment seriously damaged the quality of tobacco leaves, but can be mitigated by pay attention to the weather forecast and pick tobacco leaves in advance.

Study on Tobacco Flue-Curing Process for Curing Barn which Temperature and Humidity was Auto-Controlled

2014 ◽  
Vol 1006-1007 ◽  
pp. 703-706
Author(s):  
Wen Ju ◽  
Yong Wang ◽  
Xiao Yu Li
Keyword(s):  
Total Sugar ◽  
Curing Process ◽  
Comparison Result ◽  
Tobacco Leaf ◽  
Baking Process ◽  
Conventional Process ◽  
New Process ◽  
Temperature And Humidity ◽  
The Difference

New flue-curing process which can accommodate new curing barn which temperature and humidity can be auto-controlled was studied. Based on results of the study on new curing barn and the baking theory, the flue-curing process for new curing barn was programmed. Flue-curing results of this new curing process for new curing barn were compared to the results of conventional baking process for conventional barn. The comparison result was that the new process was simple, convenient and easy-running. The quality of cured tobacco leaf from new curing process was improved: proportion of orange tobacco leaf, the first class tobacco leaf and the first/secondary class leaf was improved by 3.38, 4.74 and 2.03 percentage respectively than the value of conventional process. Meanwhile, the value of total sugar, starch, nicotine, total nitrogen, protein and the difference between total sugar and reducing sugar were lower than the result of conventional process. Chemical composition was more balance than conventional process.

scholarly journals PRODUCTIVITY AND QUALITY OF SUGAR CONTENT, TOTAL ACID, PH, AND GANDARIA FRUIT WATER LEVELS (BOUEA MACROPHYLLA GRIIFF) IN DIFFERENT GEOGRAPHICAL CONDITIONS IN AMBON ISLAND (AN ANALYSIS OF MALUKU ENDEMIC PLANTS)

2020 ◽  
Vol 1 (1) ◽  
pp. 52-62
Author(s):  
Pamella Mercy Papilaya
Keyword(s):  
Water Content ◽  
Sampling Method ◽  
Sugar Content ◽  
Total Sugar ◽  
Water Levels ◽  
Endemic Plants ◽  
Total Acid ◽  
Acid Ph ◽  
Acidity Level

Gandaria plant grows with tree habitus with a height of up to 27 m Spread of gandaria plants in Maluku, generally on Ambon Island and Saparua on Ambon Island, gandaria plants are spread from the coast to the hills. This study aims to determine the quality of sugar content, total acid, pH, water content and production of gandaria fruit (Bouea macrophylla Griff) in different geographical conditions on the island of Ambon using a purposive sampling method and laboratory analysis. The results showed that at an altitude of 0-400 asl with a production of 654 kg, 400-700 asl with a production of 681 kg and an altitude of 700-1100 asl producing 925 kg and the height of the place also affected the quality of gandaria with an average total sugar of 12.69%, content water 80.18%, acidity level 6.81% and pH 3. It was concluded that the higher the altitude of the place will affect the production and quality of gandaria fruit (Bouea macrophylla Griff).

scholarly journals Assessment of vehicle brake control functional stability

2021 ◽  
Vol 12 (2) ◽  
pp. 33-44
Author(s):  
Volodymyr Volkov ◽  
◽  
Igor Gritsuk ◽  
Tetiana Volkova ◽  
Volodymyr Kuzhel ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Control Method ◽  
Operating Conditions ◽  
National Standards ◽  
Passenger Vehicles ◽  
The Difference ◽  
Braking Control ◽  
The Stability ◽  
Friction Surfaces

The article is devoted to the study of the influence of the brake control elements of passenger vehicles on the stability of their braking properties. The analysis of the influence of uneven braking forces on the wheels of one axle of vehicles on the deviation of the distribution of braking forces between the axles from its calculated value is carried out. When assessing the error in regulating the distribution of braking forces between the axles of vehicles, three components were taken into account: the theoretical error due to the imperfection of the selected control method (the difference between the actual calculated control characteristic from the ideal), the error created due to the instability of the ratio of the braking forces on the front and rear wheels, an additional error caused by the unevenness of the braking forces on the wheels of individual axles, since the fulfillment of the most stringent requirements of international and national standards for the efficiency of braking of vehicles and is inextricably linked with the need to increase the energy consumption of brake mechanisms. The energy consumption of braking mechanisms is understood as the ability of the latter to dissipate the greatest amount of energy of the braking machine without reducing the braking efficiency indicators to the minimum permissible level. Excessive heating of the braking mechanisms leads to a decrease in the friction coefficient μ of the friction surfaces and increased wear of the friction linings, and the brakes are the most unstable element of the braking control, which ensures the absorption and dissipation of the vehicle's energy during braking. The instability of the braking torques on the front and rear wheels, caused by a change in the coefficients of friction of friction pairs, leads not only to a change in the distribution of braking forces between the axles and individual wheels, but also to a decrease in the braking efficiency of vehicles under operating conditions. A method is proposed that makes it possible to assess the quality of regulation of the distribution of braking forces between the axles of a car, taking into account the instability of the braking forces on the wheels.

Total Sugar in Free Breakfasts Served in Virginia Elementary Schools

2019 ◽  
Vol 6 (5) ◽  
pp. 455-462 ◽  
Author(s):  
Neha J. Goel ◽  
Laura J. Caccavale ◽  
Suzanne E. Mazzeo ◽  
Hollie A. Raynor ◽  
Melanie K. Bean
Keyword(s):  
Elementary Schools ◽  
Low Income ◽  
Fruit Juice ◽  
Sugar Content ◽  
Total Sugar ◽  
Systematic Evaluation ◽  
Nutritional Content ◽  
School Breakfast Program ◽  
Low Income Children

Objective: School meals comprise a significant amount of children's overall dietary intake. The Healthy Hunger-Free Kids Act made substantial improvements to the nutritional quality of meals served within the School Breakfast Program (SBP); yet, there are limited guidelines regarding sugar. In this study, we carried out a systematic evaluation of the sugar content of breakfast items offered within the SBP in Virginia elementary schools with free meals. Methods: We obtained menus and nutritional information from 32 districts, and examined one week of breakfasts. We categorized entrées based on standard deviations (SD) from the grand mean total sugar available: higher-sugar (>+1 SD), average-sugar (within 1SD), or lower-sugar (>-1 SD). Total sugar (g), energy (kcal), and % energy from sugar were examined for entrées and milk. Results: Across districts, entrées varied in total sugar (0-39g; mean+SD = 10.4±4.5g) and energy (60-530kcal; mean+SD = 205±47.8kcal). Most (96.9%) offered 100% fruit juice; of those that specified, 50.0% offered sugar-sweetened milk. Highly processed foods were prevalent. Conclusion: Findings suggest that meals offered might contribute to excessive overall sugar availability for children. Continued enhancements to the SBP are needed to optimize the nutritional content of meals served to low-income children.

scholarly journals Effects of Plant Age, Topography and Processing System On the Biochemical Traits and Quality of Tea

2021 ◽  
Vol 50 (3) ◽  
pp. 633-639
Author(s):  
Md Sakib Hossain ◽  
Rayhan Uddin ◽  
Pranti Barua ◽  
- Md Yasin ◽  
Mohammad Shameem Al Mamun ◽  
...  
Keyword(s):  
Sugar Content ◽  
Processing System ◽  
Quality Parameters ◽  
Tea Plant ◽  
Total Sugar ◽  
Plant Age ◽  
Carotenoid Content ◽  
Young Plant ◽  
Total Sugar Content

Laboratory experiment was conducted to study the biochemical and quality parameters of tea i.e. Polyphenol, Theaflavin (TF), Thearubigin (TR), Caffeine, Lipid, Total ash, Chlorophyll, Moisture content etc. under different variables designed for age, topography, and processing system imposed on an established tea orchard. Results revealed that plant age and topography do not have any significant effect on most of the studied parameters. In case of plant age, tannin is found to be significantly higher in mature tea plant (39.35 ppm) whereas young plant showed significantly lower total sugar content (28.98 ppm). In case of land elevation, significantly higher tannin (37.41 ppm) and lower carotenoid content (0.74 mg/g) were evident in plants from kunchi topography where flat topography showed significantly higher total sugar (26.62 ppm) in leaves. The handmade tea flavoured with significantly higher amount of polyphenol (58.57 ppm) and caffein (43.30 ppm) but industry made tea showed significantly higher amount of tannin (37.65 ppm), total sugar (15.25 ppm) and TF:TR (1:10). Bangladesh J. Bot. 50(3): 633-639, 2021 (September)

scholarly journals Improving quality of dragon fruit (hylocereus costaricensis) syrup by processing with double jacket vacuum evaporator

2021 ◽  
Vol 924 (1) ◽  
pp. 012012
Author(s):  
B Susilo ◽  
S M Sutan ◽  
Y Hendrawan ◽  
R Damayanti
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Evaporation Process ◽  
Nutritional Content ◽  
Total Sugar Content ◽  
Dragon Fruit

Abstract Red dragon fruit (Hylocereus costaricensis) is a famous fruit because of its high nutritional content. Although the product diversification of red dragon fruit is quite a lot, however, this product has limited information as a syrup product. The evaporation process for making syrup at the traditional level is usually carried out at high temperatures which results in the high destruction of nutritional content and reduces the quality of syrup. The study of the evaporation process at low temperature and low pressure using a double jacket vacuum evaporator for manufacturing red dragon fruit syrup was conducted in this research in order to improve product quality. The aims of this study are to evaluate the effect of temperature process and vacuum pressure on the quality of red dragon fruit (H.costaricensis) syrup using a double jacket vacuum evaporator and to know the optimum temperature process and vacuum pressure to producing red dragon fruit sirup with higher content of vitamin C. The double jacket evaporator operates at a pressure lower than atmospheric pressure so that there were 9 treatment combinations. The result showed the temperature gave a highly significant effect, especially on vitamin C. It also gave on moisture content and reducing sugar. The temperature gave no significant effect on total sugar content. Whereas, the pressure gave a significant on moisture content, but not gave a significant on vitamin C, reducing sugar content and total sugar content. However, the best treatment for optimum vitamin C is 50 0C/-60 cmHg with 8.75 mg/100 ml.

scholarly journals Implementasi Metode Feature Extraction pada Klasifikasi Kualitas Daun Tembakau Madura

Rekayasa ◽  
2017 ◽  
Vol 10 (2) ◽  
pp. 71
Author(s):  
Kunto Aji Wibisono ◽  
Achmad Fiqhi Ibadillah
Keyword(s):  
Economic Value ◽  
Raw Material ◽  
Grading System ◽  
Leaf Quality ◽  
Tobacco Leaf ◽  
Quality Detection ◽  
Quality Classification ◽  
Accuracy Level

<p>Madura merupakan salah satu daerah penghasil tembakau di Indonseia. Tembakau Madura  merupakan jenis komoditi perkebunan yang memiliki nilai ekonomi tinggi. Sebagian besar tembakau madura diserap oleh pabrik rokok sebagai bahan baku utama rokok maupun sebagai racikan atau campuran kretek. Secara umum tembakau Madura sendiri dibagi menjadi tiga bagian: tembakau gunung, tembakau tegal, dan tembakau sawah. Jenis tembakau gunung adalah yang paling diburu oleh pabrik rokok, meski produktivitasnya terbilang sangat rendah dibanding tembakau sawah. Terdapat banyak jenis  varietas tembakau gunung yang ditanam petani di Madura, namun  yang memiliki karakteristik khas adalah tembaku Prancak – 95. Hal ini disebabkan  <a href="http://global-news.co.id/2016/04/tembakau-varietas-prancak-95-madura-diam-diam-dikembangkan-tiongkok/">Aroma tembakau Prancak-95 Madura tidak bisa ditiru oleh</a> jenis varietas tembaku lain di Indonesia. Hal lain yang membedakan yaitu terjadi karena kontur atau struktur tanah Madura yang memang khas, yang merupakan kelebihan dari tembakau Madura.Pada penelitian ini didesain sebuah sistem gradding untuk mendeteksi kualitas tembakau Prancak – 95 madura. Deteksi kualitas daun tembakau ini didasarkan pada dua ekstraksi fitur yaitu tekstur dan aromatik. Berdasarkan kedua fitur tersebut nantinya akan diklasifikasikan dengan menggunakan standard kualifikasi SNI. Sehingga  level akurasi deteksi kualitas daun tembakau Madura menjadi lebih optimal</p><p class="Normal1"><em>Kata Kunci: </em><em>Image extraction, Sensor Gas, Tembakau Madura</em><em>.</em></p><p class="Normal1" align="center">Implementation of Feature Image Extraction on Quality Classification of Maduraness Tobacco<strong></strong></p><p class="Normal1"><strong>ABSTRACT</strong></p><p><em>Madura is one of the tobacco producing areas in Indonesian. Madura tobacco is a type of plantation commodity that has high economic value. Most tobacco Madura is absorbed by cigarette manufacturers as the main raw material of cigarettes as well as as a concoction or clove mixture. In general Madura tobacco itself is divided into three parts: mountain tobacco, tobacco tegal, and tobacco sawah. Types of mountain tobacco are the most hunted by cigarette manufacturers, although the productivity is very low compared to tobacco. There are many types of varieties of mountain tobacco grown by farmers in Madura, but which has a distinctive characteristic is the Prancak-95 tobacco. This is because the Prancak-95 Madura tobacco aroma cannot be imitated by other types of copious varieties in Indonesia. Another thing that distinguishes that occurs due to the contour or structure of Madura land that is typical, which is the advantage of Madura tobacco. In this study designed a grading system to detect the quality of Prancak tobacco - 95 madura. The tobacco leaf quality detection is based on two feature extractions, namely texture and aromatics. Based on these two features will be classified using SNI qualification standards. So that the accuracy level of Madura tobacco leaf quality detection becomes more optimal</em><em></em></p><em>Keywords: Image extraction, Gas Sensor, Maduraness Tobacco </em>

scholarly journals Shelf Life and Quality of Guava cv. Kazi as Affected by Stages of Ripening, Storage Temperature and Wrapping Materials

2013 ◽  
Vol 19 (2) ◽  
pp. 01-12
Author(s):  
F Islam ◽  
A Islam ◽  
MAZ Al Munsur ◽  
MA Rahim
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Storage Temperature ◽  
Gradual Increase ◽  
Sugar Content ◽  
Storage Period ◽  
Total Sugar ◽  
Storage Duration ◽  
Yellowish Green

The experiment was conducted to study the shelf life and quality as affected by different stages of ripening, storage temperature as well as wrapping materials fruits of guava cv. Kazi. All the studied parameters except marketability increased for a certain storage period and then declined due to the effect of stages of ripening and wrapping materials (perforated and non perforated white and black polythene bag), while in case of storage temperature, there was gradual increase of physiological weight loss, sugar content (reducing, non-reducing and total sugar) and TSS content. Marketability decreased markedly with the advancement of storage period. All stages of ripening and all wrapping materials were able to keep fruits in marketable condition for 36 days of storage period. But fruits were in better marketable condition when harvested at stage 3 (ripe, yellowish green in colour and crispy pulp) or wrapped with black non-perforated polythene. 5ºC storage temperature, was able to retain more percentage of fruits in marketable condition with longer storage duration. In case of treatment combinations, fruits harvested at stage 3, stored at 5ºC temperature with black non-perforated polythene had the highest physiological weight loss, sugar content (reducing, non-reducing and total sugar) and TSS content while stage1 fruits stored at 20ºC with no wrapping (control) had the lowest.DOI: http://dx.doi.org/10.3329/pa.v19i2.16906 Progress. Agric. 19(2): 1 - 12, 2008

The effect of manganese on tobacco leaf quality and on the inorganic cation levels of tobacco

1970 ◽  
Vol 10 (42) ◽  
pp. 118 ◽  
Author(s):  
AD Johnson ◽  
RW Knowlton
Keyword(s):  
Nicotiana Tabacum ◽  
Calcium Concentration ◽  
Potassium Concentration ◽  
Manganese Content ◽  
Tobacco Plants ◽  
Leaf Quality ◽  
Tobacco Leaf ◽  
Low Concentrations ◽  
Inorganic Cation

In a series of field and pot experiments, quality of cured leaf of tobacco plants Nicotiana tabacum, was adversely affected by increasing leaf levels of manganese. The quality decline manifested itself as a leaf 'greying' effect. Leaf manganese concentrations were readily increased by either foliar or substrate application of manganese. The increase in leaf manganese content was associated with a significant increase in potassium concentration and a significant decrease in calcium concentration in leaves. Sodium and magnesium leaf concentrations were not greatly affected by manganese. It is suggested that the decline in cured leaf quality was associated primarily with a change in the K : Ca : Mg ratio, which occurred at relatively low concentrations of manganese in the leaves. The results of this investigation indicate that the use of manganese-based fungicide sprays could cause a further quality decline of tobacco produced on soils containing high levels of exchangeable manganese.

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