scholarly journals UNIQUE FEATURES OF UTILIZATION OF HORTICULTURAL CROPS IN KOREA

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 700b-700
Author(s):  
Seung Koo Lee
Keyword(s):  
Fruits And Vegetables ◽  
Raw Materials ◽  
Red Pepper ◽  
Traditional Foods ◽  
Processing Methods ◽  
Horticultural Crops ◽  
Soybean Paste ◽  
Different Types ◽  
Horticultural Products ◽  
Fermented Products

Kimchi is a kind of a spicy fermented pickle, and there are many varieties of kimchi depending on processing methods, seasons, and the availability of certain vegetables. Kimchi contains good amounts of nutrients and stimulates the appetite. The taste of kimchi is attributed to the unique blending and fermentation of ingredients. Detailed information about kimchi preparations and raw materials will be discussed. Various utilization methods of other horticultural products unique in Korea will be outlined. Types of processing include the salting, drying, and fermenting of fruits and vegetables. Soysauce, soybean paste, and red pepper paste are the important fermented products which will be summarized. Different types of traditional foods in Korea will also be introduced.

scholarly journals Review: NIR Spectroscopy as a Suitable Tool for the Investigation of the Horticultural Field

Agronomy ◽  
2019 ◽  
Vol 9 (9) ◽  
pp. 503 ◽  
Author(s):  
Cattaneo ◽  
Stellari
Keyword(s):  
Chemical Composition ◽  
Process Control ◽  
Water Absorption ◽  
Near Infrared ◽  
Raw Materials ◽  
Nir Spectroscopy ◽  
Innovative Approach ◽  
Different Types ◽  
Key Issues ◽  
Horticultural Products

The last 10 years of knowledge on near infrared (NIR) applications in the horticultural field are summarized. NIR spectroscopy is considered one of the most suitable technologies of investigation worldwide used as a nondestructive approach to monitoring raw materials and products in several fields. There are different types of approaches that can be employed for the study of key issues for horticultural products. In this paper, an update of the information collected from the main specific International Journals and Symposia was reported. Many papers showed the use of NIR spectroscopy in the horticultural field, and the literature data were grouped per year, per product, and per application, such as studies of direct (chemical composition) and indirect (physical and sensorial) properties (P), process control (PC), and authenticity and classification studies (AC). A mention was made of a recent innovative approach that considers the contribution of water absorption in the study of biological systems.

scholarly journals DYNAMIC CHARACTERISTICS OF THE PROCESS OF GRINDING GRAPE RAW MATERIALS AND THEIR IMPACT ON THE ENERGY INTENSITY AND PERFORMANCE OF THE GRINDER

2019 ◽  
Vol 54 (4) ◽  
pp. 130-134
Author(s):  
V.V. Novikov ◽  
◽  
E.V. Litvinov ◽  
N.V. Morozov ◽  
E.A. Borisov ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Dynamic Characteristic ◽  
Dynamic Characteristics ◽  
Fruits And Vegetables ◽  
Energy Intensity ◽  
Raw Materials ◽  
Starting Material ◽  
Analytical Expression ◽  
Different Types ◽  
And Performance

The purpose of the study is to establish an analytical expression describing the energy consumption during juicing depending on the shape of the knife – divider. The article presents a design for juicing different types of fruits and vegetables. The dynamic characteristic of the process of grinding the starting material (for example, grapes) is given. An expression for determining the power spent on grinding the starting material is analytically substantiated and presented.

scholarly journals Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

2014 ◽  
Vol 2 (3) ◽  
pp. 144 ◽  
Author(s):  
Hasan Tangüler
Keyword(s):  
Raw Materials ◽  
Fermented Foods ◽  
Traditional Foods ◽  
Fermentation Conditions ◽  
Production Methods ◽  
Therapeutic Value ◽  
The World ◽  
Materials Used ◽  
Almost All ◽  
Fermented Products

Fermented products are one of the important foodstuffs in many countries of the world. People have gradually recognized the nutritional, functional and therapeutic value of these products and this has made them even more popular. Today, almost all consumers have a significant portion of their nutritional requirements fulfilled through these products. Scientific and technological knowledge is quite well developed for some fermented products such as wine, beer, cheese, and bread. These products are produced universally. However, scientific knowledge for some traditional foods produced locally in Turkey is still poor and not thorough. Numerous traditional, cereal-based fermented foods are produced in Turkey. The aim of this paper is to provide knowledge regarding the characterization, raw materials used for production, production methods, fermentation conditions and microorganisms which are effective in the fermentation of traditional foods. The study will focus on Boza, Tarhana, and Chickpea bread which are foods widely produced in Turkey.

ANALISIS PENGEMBANGAN KLASTER HORTIKULTURA DI KABUPATEN NGAWI

2018 ◽  
Vol 16 (1) ◽  
pp. 103-117
Author(s):  
Nurul Istiqomah ◽  
Nunung Sri Mulyani ◽  
Izza Mafruhah ◽  
Dewi Ismoyowati
Keyword(s):  
Fruits And Vegetables ◽  
Agricultural Sector ◽  
Free Market ◽  
Descriptive Analysis ◽  
Free Trade Area ◽  
Government Support ◽  
Buffer Zones ◽  
Horticultural Crops ◽  
Base Points ◽  
Vegetables And Fruits

Indonesia as an agricultural country has the potential to compete in the agricultural market in the international market, in line with the existence of the ASEAN / ASEAN Free Trade Area (AFTA) Free Market. Ngawi Regency is a fertile area and is one of the buffer zones of the agricultural sector in East Java. Horticulture commodities are one of the main sources in the agricultural sector, because they have high potential and can contribute to the economy of a region. Horticultural commodities in the form of fruits and vegetables are an important food source to meet the nutritional needs of the community. Agriculture with a focus on horticultural crops in Ngawi Regency was developed with a cluster system based on the level of progress, harvest area and by considering agro-climate to map the superior horticultural commodities. The purpose of this study was to map the conditions of horticultural agriculture and analyze problems in the cluster of horticulture plants in Ngawi Regency. The research method is a mixed method using descriptive analysis, Geographic Information System (GIS), and using the Analysis Hierarchy Process (AHP). The conclusion of this study is that the potential development of horticultural clusters in Ngawi Regency requires structuring and developing the location of base commodities in accordance with the conditions of the agro-ecosystem. The development of existing commodities at these base points will make the commodity superior and support the creation of horticultural cluster centers and the development of existing agribusiness in an area. Development of horticulture base commodities for seasonal vegetables and fruits can be adjusted to the LQ results for each sub-district in Ngawi Regency. The results of the Indepth interview processed using AHP obtained results that in fact there were three main factors in the development of clusters, namely production consisting of four derivative factors namely research and development, superior seeds, fertilizers and anti-pest drugs and then marketing with derivative factors namely product standardization, packaging , traditional markets and modern markets. Then the third factor of the institution consists of training, networking, government support and assistance. 

PU composites based on different types of textile fibers

2021 ◽  
pp. 002199832110316
Author(s):  
Nuno Gama ◽  
B Godinho ◽  
Ana Barros-Timmons ◽  
Artur Ferreira
Keyword(s):  
Thermal Conductivity ◽  
Raw Materials ◽  
Natural Fibers ◽  
Tensile Modulus ◽  
High Water ◽  
Textile Fibers ◽  
Synthetic Fibers ◽  
Hydrophilic Nature ◽  
Different Types ◽  
Recycled Composites

In this study polyurethane (PU) residues were mixed with residues of textile fibers (cotton, wool and synthetic fibers up to 70 wt/wt) to produce 100% recycled composites. In addition, the effect of the type of fiber on the performance of the ensuing composites was evaluated. The presence of fibers showed similar effect on the density, reducing the density in the 5.5-9.0% range. In a similar manner, the addition of fillers decreased their thermal conductivity. The 70 wt/wt wool composite presented 38.1% lower thermal conductivity when compared to the neat matrix, a reduction that was similar for the other type of fibers. Moreover, the presence of fillers yields stiffer materials, especially in the case of the Wool based composites, which with 70 wt/wt of filler content increased the tensile modulus of the ensuing material 3.4 times. This was attributed to the aspect ratio and stiffness of this type of fiber. Finally, the high-water absorption and lower thermal stability observed, especially in the case of the natural fibers, was associated with the hydrophilic nature of fibers and porosity of composites. Overall, the results suggest that these textile-based composites are suitable for construction and automotive applications, with the advantage of being produced from 100% recycled raw-materials, without compromised performance.

scholarly journals Modified Nanoclays/Straw Fillers as Functional Additives of Natural Rubber Biocomposites

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 799
Author(s):  
Justyna Miedzianowska ◽  
Marcin Masłowski ◽  
Przemysław Rybiński ◽  
Krzysztof Strzelec
Keyword(s):  
Natural Rubber ◽  
Raw Materials ◽  
Research Work ◽  
Damping Properties ◽  
Main Research ◽  
Functional Additives ◽  
Different Types ◽  
Elastomeric Materials ◽  
Research Goal ◽  
The Impact

Increasingly, raw materials of natural origin are used as fillers in polymer composites. Such biocomposites have satisfactory properties. To ensure above-average functional properties, modifications of biofillers with other materials are also used. The presented research work aimed to produce and characterize elastomeric materials with a straw-based filler and four different types of montmorillonite. The main research goal was to obtain improved functional parameters of vulcanizates based on natural rubber. A series of composites filled with straw and certain types of modified and unmodified nano-clays in various ratios and amounts were prepared. Then, they were subjected to a series of tests to assess the impact of the hybrids used on the final product. It has been shown that the addition of optimal amounts of biofillers can, inter alia, increase the tensile strength of the composite, improve damping properties, extend the burning time of the material and affect the course of vulcanization or cross-linking density.

Adhesives for the Installation of Cast Basalt Elements on Metal and Comparison of Properties when Using Different Types of Fillers

2021 ◽  
Vol 898 ◽  
pp. 35-41
Author(s):  
Jakub Hodul ◽  
Tomáš Žlebek ◽  
Lenka Mészárosová ◽  
Aleš Jakubík ◽  
Rostislav Drochytka
Keyword(s):  
Construction Industry ◽  
Raw Materials ◽  
Physical And Mechanical Properties ◽  
Mineral Admixtures ◽  
Maximum Efficiency ◽  
Organic Additives ◽  
Metal Base ◽  
Secondary Raw Materials ◽  
Ecological Benefit ◽  
Different Types

The polymeric adhesives for the installation of basalt elements on a metal base are designed primarily for environments with increased chemical and mechanical stress. They are composed of polymer resins (epoxy, polyurethane) as binders, as well as organic additives and mineral admixtures that mainly fulfill the function of filler. In all sectors of today's construction industry, maximum efficiency in the production of materials is required for sustainability purposes, which, however, must never be at the expense of the quality or the required performance. Due to these requirements, great emphasis is placed on the maximum use of secondary raw materials. Talc is used as the primary filler for polymer adhesives. Sawdust, tire rubber, and fly ash are used as secondary raw materials. The use of these in building supplies can positively affect some physical and mechanical properties of polymeric adhesives. Also, the use of secondary raw materials has the above-mentioned ecological benefit. Basic properties, such as bulk density and adhesion to both metallic and basalt elements, were monitored. The details of the cohesion of the adhesive with the bonded material, as well as the distribution of secondary raw materials in the polymer matrix, were assessed microscopically.

scholarly journals SRAVNITEL'NYY ANALIZ MIKROBIOLOGICHESKIKH POKAZATELEY KACHESTVA POVERKHNOSTI PLODOVOOVOSHCHNYKH PRODUKTOV, OBRABOTANNYKH VODOY I ELEKTROKHIMICHESKI AKTIVIROVANNYM VODNYM RASTVOROM COMPARATIVE ANALYSIS OF MICROBIOLOGICAL QUALITY INDICATORS SURFACES OF FRUIT AND VEGETABLE PRODUCTS PROCESSED WITH WATER AND ELECTROCHEMICALLY ACTIVATED AQUEOUS SOLUTION

2020 ◽  
Vol 2 (3(72)) ◽  
pp. 4-8
Author(s):  
O.A. Suvorov ◽  
K.V. Prohorova ◽  
D.I. Polyakova
Keyword(s):  
Comparative Analysis ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Tap Water ◽  
Microbiological Quality ◽  
Food Products ◽  
Microbiological Safety ◽  
Highly Active ◽  
Physical Processing ◽  
Positive Effect

The method of improving the microbiological safety of food products based on the use of an electrochemically activated solution of chlorine-oxygen and hydroperoxide compounds was researched. The issue of food products cleaning is very relevant in catering. It’s usually used tap water for cleaning of vegetables and fruits, not disinfectant solutions or physical processing methods. During the analysis of this problem, several experiments were conducted with the «Анолит АНК СУПЕР» (anolyte) as a disinfectant for food products. The active agents of this solution are represented by a mixture of highly active metastable chlorine-oxygen and hydroperoxide compounds. To study the action of the anolyte, a research was conducted to determine the total microbial number (QMAFAnM) and the presence of yeast and fungi on the surfaces of the selected raw materials. It was used microbiological rapid tests «Петритест». Samples were: fresh carrots, fresh celery (leaf), fresh apples. During the research of raw materials treated with water supplied by a centralized drinking water supply system, it was determined that its level of contamination is large. When the samples treated with a disinfectant solution, a positive effect was observed: no seeds were found on the test materials. Anolyte’s using did not affect the organoleptic Евразийский Союз Ученых (ЕСУ) # 3(72), 2020 5 indicators: freshly squeezed juice was made from the processed raw materials and tasted and smelled like the drink which was made from fruits and vegetables and treated by tap water. A comparative analysis of the results was carried out and it was found that the use of the test solution had a positive effect on the microbiological safety of raw materials

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