scholarly journals Physical, Microbial, and Chemical Quality of Hot-Air-Dried Persimmon (Diospyros kaki) Chips during Storage

2020 ◽  
Vol 2020 ◽  
pp. 1-15 ◽  
Author(s):  
Rebecca R. Milczarek ◽  
Ana M. Vilches ◽  
Carl W. Olsen ◽  
Andrew P. Breksa ◽  
Bruce E. Mackey ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Value Added ◽  
Diospyros Kaki ◽  
Chemical Quality ◽  
Entire Study ◽  
Persimmon Fruit ◽  
Hot Air ◽  
A Value ◽  
Met Pet

Recent efforts have been made to develop hot-air-dried chips as a value-added product for persimmon fruit (Diospyros kaki). However, the long-term quality of this product and its dependence on processing conditions and packaging type have not yet been explored. Hence, in this work, chips were prepared from “Hachiya” persimmon fruit in 2 ways: 2 mm thickness fruit slices, hot-air-dried for 5 hours (Preparation 2–5), and 6 mm slices, dried for 10 hours (Preparation 6–10). The dried chips were then packaged into 2 bag types (plastic zip-top and metallized polyethylene terephthalate (Met-PET) with desiccant packets), stored under ambient conditions, and sampled for moisture-related, microbial, texture, and chemical quality traits throughout the 1-year storage study. It was found that–with the exception of a marked decrease in ascorbic acid (vitamin C)—all 4 Preparation/Packaging combinations yielded products that maintained acceptable color, microbial, nutritional, and textural quality throughout the entire study. Compared to Preparation 2–5 chips, Preparation 6–10 chips generally had lower contents of healthy nutrients—antioxidant compounds, ascorbic acid, and carotenoids. Evidence of invertase activity was found for Preparation 6–10 chips but not for Preparation 2–5 chips. For both preparations, the contents of ascorbic acid and carotenoids experienced time-dependent decreases. Plastic zip-top bags and Met-PET bags with desiccant packets performed equally well as packaging for most of the quality metrics tracked during this study. Overall, this work has demonstrated that hot-air-drying of persimmon slices is a promising approach to create a value-added product with at least one year of shelf-life.

Quality Assessment and Mathematical Modeling of Hot-Air Convective Drying of Persimmon (Diospyros kaki L.) Fruit

2017 ◽  
Vol 13 (7) ◽  
Author(s):  
Claudia Giovagnoli-Vicuña ◽  
Nelson O. Moraga ◽  
Vilbett Briones-Labarca ◽  
Pablo Pacheco-Pérez
Keyword(s):  
Quality Parameters ◽  
Time Function ◽  
Convective Drying ◽  
Diospyros Kaki ◽  
Drying Process ◽  
Temperature Function ◽  
Persimmon Fruit ◽  
Hot Air ◽  
Volume Method ◽  
Good Agreement

Abstract The influence of drying on the color, porosity, shrinkage and moisture of persimmon fruit during convective drying was determined by computer vision. The experiments were performed with persimmon fruit that were cut into slab 20 × 20 mm, which were arranged into a bigger slab, 60 × 60 mm. Drying process was carried out at 60 °C. Noticeable changes in quality parameters (color, porosity and shrinkage) could be observed during the drying process, where the central region of the sample evidenced less changes. Persimmon’s physical properties were experimentally obtained as the temperature function and heat and mass convective coefficients were adjusted as a time function. A numerical simulation using the Finite Volume Method allowed to describe the evolution of temperature and moisture content distributions during drying. The numerical and experimental results of temperature and moisture during persimmon drying were found to be in a good agreement.

scholarly journals Kajian Gangguan Harmonisa dan Simulasi Perbaikan Sistem Kelistrikan Di Gedung Rektorat Politeknik Negeri Ketapang

2019 ◽  
Vol 11 (2) ◽  
pp. 114-128
Author(s):  
Ivan Suwanda
Keyword(s):  
Harmonic Distortion ◽  
Value Added ◽  
Electrical Equipment ◽  
Harmonic Waves ◽  
Electrical System ◽  
Permanent Damage ◽  
A Value ◽  
Quality Of Electric Power ◽  
High Pass

This research can be used to determine the quality and improvement of the electrical system in the Ketapang State Polytechnic rectorate building. Electrical interference can cause electrical equipment not working to the maximum which can cause permanent damage to the electrical equipment itself. The disturbance can be in the form of harmonic waves. Both of these electrical problems are very difficult for me to improve the quality of electric power. This research uses ETAP 16.00. Improvement efforts in the simulation is to use several filters that will be selected as the best filter that can reduce harmonic waves. Before using the filter the total harmonic distortion (THD) value reached 7.1% THD. After answering with several types of filters namely a single filter set, by-pass, and high-pass (not named) that can reduce harmonics to the maximum is a single filter set with a value of 2.63% THD which means the value is still in the range of THD value added which is a maximum of 5% THD.

scholarly journals Effect of Radiofrequency Heating on the Quality of ‘Fuyu’ Persimmon Fruit as a Treatment for Control of the Mexican Fruit Fly

HortScience ◽  
2007 ◽  
Vol 42 (1) ◽  
pp. 125-129 ◽  
Author(s):  
Maria E. Monzon ◽  
Bill Biasi ◽  
Elizabeth J. Mitcham ◽  
Shaojin Wang ◽  
Juming Tang ◽  
...  
Keyword(s):  
Skin Color ◽  
Titratable Acidity ◽  
Fruit Fly ◽  
Soluble Solids ◽  
Internal Quality ◽  
Anastrepha Ludens ◽  
Diospyros Kaki ◽  
Mexican Fruit Fly ◽  
Persimmon Fruit

The external and internal quality of ‘Fuyu’ persimmon fruit (Diospyros kaki L.) was evaluated after heating with radiofrequency (RF) energy to 48, 50, or 52 °C, holding at the target temperatures for durations ranging from 0.5 to 18 minutes, hydrocooling, and ripening at 20 °C for 12 days. These treatment conditions were identified for control of third instar Mexican fruit fly larvae (Anastrepha ludens). The treatments had no commercially significant effect on firmness, soluble solids content, titratable acidity, or weight loss of the fruit. RF-treated persimmon fruit attained a deeper orange–red skin color than control fruit. There was a greater incidence of slight to moderate flesh browning in fruit heated to 50 and 52 °C as compared with 48 °C. Calyx browning increased slightly in all RF-treated fruit and was the highest in the longer treatments at each temperature. Heating persimmon fruit with RF to 48 °C and then holding for 6 or 12 minutes showed the least damage, and the latter treatment was longer than should be required for a quarantine treatment against the third instar Mexican fruit fly. Holding persimmons for 6.6 minutes at 48 °C should provide control of the Mexican fruit fly and maintain fruit quality. Confirmation tests with infested fruit should be conducted.

scholarly journals PENERAPAN TEKNOLOGI PAKAN DAN LIMBAH TERNAK UNTUK PEMBERDAYAAN KELOMPOK TANI DESA OEBELO, KABUPATEN KUPANG

2021 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Melkianus Dedimus Same Randu ◽  
Lenny Marlina Mooy ◽  
Ferdinan Suharjono Suek ◽  
I Gusti Komang Oka Wirawan
Keyword(s):  
Beef Cattle ◽  
Organic Fertilizer ◽  
Value Added ◽  
Corn Stalk ◽  
A Value ◽  
Farmer Groups ◽  
Cattle Farming ◽  
The Village ◽  
Empowerment Program

Desa Oebelo memiliki prospek untuk pengembangan peternakan sapi potong. Namun demikian, kontribusi pengelolaan limbah pertanian masih perlu ditingkatkan akibat kurangnya pengetahuan tentang pengolahan limbah batang dan daun jagung serta feses ternak sapi. Kegiatan pengabdian bertujuan meningkatkan pengetahuan, sikap, dan keterampilan dalam mengolah limbah pertanian sehingga dapat mendukung pengembangan sistem usaha tani terpadu di Desa Oebelo. Kegiatan pengabdian kepada masyarakat melibatkan kelompok tani ternak Syalom dan Elsadai. Metode pelaksanaan kegiatan pengabdian meliputi penyuluhan, demonstrasi plot pembuatan silase dan bokashi pupuk kandang, serta evaluasi dan pendampingan. Luaran yang dihasilkan meliputi produk silase lamtoro sebanyak 250 kg, silase jerami jagung sebanyak 450 kg, bokashi pupuk kandang sebanyak 1.200 kg, dan pendapatan mitra per proses produksi sebesar Rp.850.000,-. Kegiatan pengabdian memberikan manfaat dalam penguasaan teknologi pembuatan silase dan bokashi pupuk kandang. Anggota mitra kelompok tani juga membangun komitmen untuk menerapkan pengetahuan yang diperoleh dengan terus mengolah limbah pertanian sehingga dapat memberikan nilai tambah dan meningkatkan kualitas lingkungan. Kata kunci: Bokashi, Desa Oebelo, Fermentasi, Lingkungan, Silase ABSTRACT The village of Oebelo has prospect in beef cattle farming development; nevertheless, farming waste management to contribute a value-added is still required to be improved due to the lack of knowledge on cultivating corn stalk and leaves waste as well as cattle feces. The empowerment program aims to improve knowledge, attitude, and skill among the farmers on cultivating farming waste to development of integrated beef cattle farming activities in Oebelo. The program has been involving Syalom and Elsadai farmer groups. The methods that had been practiced in the field project were extension, practice, and simulation of silage technique and bokashi organic fertilizer, evaluation and mentorship. The result of the program including silage products of plant type as follows: Lamtoro plant (Leucaena leucocephala) silage as 250 Kg and corn stalk silage as 450 Kg, and bokashi organic fertilizer as 1,200 Kg. During each of the production phases, villagers who involved in this program earned 850,000 rupiahs. The empowerment program has given an impacttransfer technology of silage and bokashi organic fertilizer. Post-project, all beef cattle farmers have been establishing a joint commitment to implement the knowledge they gain and keep cultivating farming waste to give value-added and improving the quality of the environment. Keywords: Bokashi, Oebelo Village, Fermentation, Environment, Silage

EFFECTS OF CARRAGEENAN COATING ON ORGANOLEPTIC QUALITY OF BOILED SHRIMP DURING REFRIGERATION STORAGE

2013 ◽  
Vol 3 (2) ◽  
pp. 61-70
Author(s):  
Nurlaila Ervina Herliany ◽  
Joko Santoso ◽  
Ella Salamah
Keyword(s):  
Litopenaeus Vannamei ◽  
Value Added ◽  
Organoleptic Evaluation ◽  
High Protein Content ◽  
Coating Application ◽  
Quality Deterioration ◽  
A Value ◽  
The World ◽  
Refrigeration Storage

One of the most popular seafood in the world is shrimp, including cooked shrimp. Boiled shrimp is a value added product with high protein content, specific taste, ready to eat, and have an interested colour for consumers. Boiled shrimp must be protected from quality deterioration during storage. The research was carried out to study the effect of carrageenan coating to inhibit the quality deterioration of boiled shrimp based on organoleptic evaluation during refrigeration storage (4-6oC). Peeled undevined (PUD) vannamei (Litopenaeus vannamei) with size 60-70 was used as object. The boiled shrimps treated with two treatmens, which were coated and uncoated boiled shrimps. Application of coating carrageenan on boiled shrimp indicate that coating application could extend its shelf life, proved by higher organoeptic value than uncoated product, based on organoleptic evaluation for frozen boiling shrimp (SNI 01-2346-2006).

scholarly journals Incidencia del tiempo de uso de internet en el rendimiento académico en un grupo de estudiantes universitarios de la ciudad de Riobamba (Ecuador).

2015 ◽  
Vol 2 (3) ◽  
Author(s):  
Julio Santillán ◽  
José Guerra
Keyword(s):  
The Internet ◽  
Additional Contribution ◽  
Entire Study ◽  
Inaccurate Information ◽  
A Value ◽  
Pearson Coefficient ◽  
Study Population ◽  
Development Approach ◽  
The University

Esta investigación examina la relación entre el tiempo de uso de Internet y el rendimiento académico cuantitativo y cualitativo de 127 estudiantes de nivel universitario, confrontado con la información aportada por 15 docentes del mismo nivel; toda la población estudiada emplea Internet, y emplearlo como herramienta de estudio contribuye positivamente al rendimiento académico, puesto que el estudiante debe seleccionar, analizar y comprender la información encontrada, lo que se corrobora al aplicar el coeficiente de Pearson y obtener un valor de 0.80. Sin embargo, los deberes desarrollados por los estudiantes con información obtenida de Internet presentan una realidad diferente: el 66.67% de los trabajos se califican entre bueno y regular, lo que evidencia la falta de aporte a la calidad de los mismos: en su mayoría los docentes comentan que son copias textuales de los documentos consultados o contienen información errada, haciéndose necesario el aporte adicional con un enfoque innovador a los procesos de consulta, que lleven al análisis crítico y constructivo para que  estas tareas sean procesos productivos de desarrollo de conocimiento.AbstractThis research examines the relationship between Internet usage time and the quantitative and qualitative achievement of 127 students at the university level, confronted with the information provided by 15 teachers at the same level; entire study population uses the Internet. It`s use as a study tool contributes positively to academic performance, since the student must select, analyze and understand the information found, which is corroborated by applying the Pearson Coefficient and get a value of 0.80. However, the duties developed by students with information obtained from the Internet presents a different reality: 66.67% of jobs are rated between good and fair, which shows the lack of contribution to the quality of them: mostly the teachers report that are verbatim copies of documents consulted or contain inaccurate information, making necessary the additional contribution with an innovative consultation processes, leading to critical and constructive analysis for these tasks are productive processes of knowledge development approach. 

scholarly journals Regional variety in quality of life in Poland

2018 ◽  
Vol 9 (3) ◽  
pp. 381-401 ◽  
Author(s):  
Paulina Nowak
Keyword(s):  
Quality Of Life ◽  
Value Added ◽  
Living Conditions ◽  
Living Environment ◽  
Linear Ordering ◽  
Environment Quality ◽  
A Value ◽  
Research Goal ◽  
Subjective Aspect

Research background: Quality of life is viewed as the degree of people’s satisfaction of various needs, especially including material, spiritual, safety-related needs and life aspirations. The aspects taken into consideration are economic, spatial, environmental and cultural ones. Quality of life is therefore determined by various conditions in which a human lives and the source of which is the hierarchy of needs and a value system. At the same time, quality of life can be viewed in terms of collectivity (objective aspect) and an individual’s evaluation (subjective aspect). The former view shapes the existing living conditions and the latter results from the satisfaction from a specific person’s life, experiences and ambitions. The multidimensionality of the quality of life categories translates into difficulties in defining and measuring it, and constitutes an interesting research object. Purpose of the article: The purpose of the article is to diagnose and evaluate the variety of the quality of life in Polish voivodeships, in objective terms by building a synthetic measure allowing for estimating inequalities in the quality of life of regional communities. It was assumed that quality of life will be characterised by indicators grouped into the following areas: material living conditions, economic activity, health, education and living environment quality. Methods: The main method used for measuring quality of life is the linear ordering based on Z. Hellwig’s taxonomic measure which allows for organising voivodeships in terms of the quality of life of communities. Additionally, the cluster analysis (Ward’s agglomerative grouping method) was used, which allowed for distinguishing voivodeships similar in terms of the analysed phenomenon. Findings & Value added: During the realisation of the research goal, special attention was paid to the complexity of the quality of life issue and its measurement in terms of economy and rather important varieties in voivodeships were emphasized. The conducted analysis allowed for distinguishing groups of regions with the highest, high, low and the lowest quality of life.

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