scholarly journals KINETIKA PENGERINGAN LAPIS TIPIS PUREE LABU KUNING (Cucurbita moschata)

2021 ◽  
Vol 6 (2) ◽  
pp. 100
Author(s):  
Indah Hartati ◽  
Salsa Erna Setiawati ◽  
Suwardiyono Suwardiyono
Keyword(s):  
Moisture Ratio ◽  
Cucurbita Moschata

Pengolahan daging buah labu kuning menjadi tepung melalui proses pengeringan dapat meningkatkan umur simpan produk, mempermudah penggunaan dan pengolahannya menjadi berbagai produk lanjutan, mempermudah proses penyimpanan serta dapat digunakan untuk berbagai keperluan. Penelitian ini bertujuan untuk mengkaji pengaruh suhu pada proses pengeringan daging buah labu kuning serta memvalidasi model kinetika lapis tipis Lewis, Henderson Pabis, Page, Midili dan Two Term menggunakan data eksperimen pengeringan daging buah labu kuning. Proses pengeringan dilakukan menggunakan pengering tipe rak pada suhu 60-70 . Hasil penelitian menunjukkan jika proses pengeringan pada suhu 70  selama 165 menit merupakan kondisi proses pengeringan yang dianggap relatif baik karena mampu menghasilkan produk dengan nilai moisture ratio yang rendah yakni 0,04. Berdasarkan nilai RSS-nya, model kinetika pengeringan Midili merupakan model kinetika pengeringan lapis tipis yang memiliki kesesuaian tertinggi dengan data eksperimen proses pengeringan puree labu dibandingkan model kinetika lapis tipis  Lewis, Henderson Pabis, Page, dan Two Term. Nilai konstanta kinetika pengeringan puree labu kuning adalah 9.10-8- 2,4.10-71/menit untuk proses pada suhu 60-70 .Kata kunci: labu kuning, model kinetika, Midili, lapis tipis

PENGARUH SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata Durch) TERHADAP KUALITAS BOLU GULUNG

2018 ◽  
Vol 2 ◽  
pp. 57
Author(s):  
Fauziah Fauziah ◽  
Kadirman Kadirman ◽  
Ratnawaty Fadilah
Keyword(s):  
Cucurbita Moschata

Development and Release of the Novel Near-oblate Butternuttype Squash Variety `Butterbowl'

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 472g-473
Author(s):  
D.P. Coyne ◽  
J.M. Reiser ◽  
D. Smith ◽  
L. Sutton ◽  
D. Lindgren ◽  
...  
Keyword(s):  
Fruit Weight ◽  
Microwave Oven ◽  
Fruit Rot ◽  
Moisture Loss ◽  
The Novel ◽  
Cucurbita Moschata ◽  
True Breeding ◽  
Early Maturing ◽  
Plant Habit ◽  
Winter Squash

`Butterbowl' (NE-RBN-4) is a novel, small-sized (0.8 to 1.36 kg), flavorful (sweet), early maturing (90–95 days), near-oblate butternut type winter squash variety (Cucurbita moschata Duch. Ex Poir). No Butternut squash variety is similar in shape to `Butterbowl'. `Butterbowl' (S6) was derived from selfing a near-oblate open-pollinated S4 line derived from a cross of two true breeding crookneck lines (allelic test) NE-BNCR-67-1-7 (mutant out of `Butternut 23') X golden Cushaw (Agway Co.). Total fruit yield and fruit weight of `Butterbowl' were nearly similar to Butternut `Ponca'. The total fruit weight of'Waltham' was greater than `Butterbowl' in two out of four trials. The vining habit of `Butterbowl' (1.7 to 2.0 m) is more compact than `Waltham' or `Ponca'. `Butterbowl' is suitable for small gardens with limited space due to its compact plant habit. No crookneck fruit developed in `Butterbowl' in all tests. `Butterbowl' is resistant to bacterial spot, black fruit rot, and vine borer while it is moderately susceptible to powdery mildew. `Butterbowl' fruit should be used for consumption up to 45 to 55 days after harvest because slight fruit shriveling occurs at that time due to moisture loss. The fruit cooks uniformally in a microwave oven due to its more uniform flesh thickness.

scholarly journals Estimation of moisture ratio for apple drying by convective and microwave methods using artificial neural network modeling

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Vali Rasooli Sharabiani ◽  
Mohammad Kaveh ◽  
Roozbeh Abdi ◽  
Mariusz Szymanek ◽  
Wojciech Tanaś
Keyword(s):  
Specific Energy Consumption ◽  
Effective Diffusivity ◽  
Moisture Ratio ◽  
Microwave Drying ◽  
Convective Drying ◽  
Neural Network Modeling ◽  
Drying Methods ◽  
Apple Slices ◽  
Artificial Neural ◽  
Drying Technology

AbstractTwo different drying methods were applied for dehydration of apple, i.e., convective drying (CD) and microwave drying (MD). The process of convective drying through divergent temperatures; 50, 60 and 70 °C at 1.0 m/s air velocity and three different levels of microwave power (90, 180, and 360 W) were studied. In the analysis of the performance of our approach on moisture ratio (MR) of apple slices, artificial neural networks (ANNs) was used to provide with a background for further discussion and evaluation. In order to evaluate the models mentioned in the literature, the Midilli et al. model was proper for dehydrating of apple slices in both MD and CD. The MD drying technology enhanced the drying rate when compared with CD drying significantly. Effective diffusivity (Deff) of moisture in CD drying (1.95 × 10−7–4.09 × 10−7 m2/s) was found to be lower than that observed in MD (2.94 × 10−7–8.21 × 10−7 m2/s). The activation energy (Ea) values of CD drying and MD drying were 122.28–125 kJ/mol and 14.01–15.03 W/g respectively. The MD had the lowest specific energy consumption (SEC) as compared to CD drying methods. According to ANN results, the best R2 values for prediction of MR in CD and MD were 0.9993 and 0.9991, respectively.

An efficient transient transformation system for gene function studies in pumpkin (Cucurbita moschata D.)

2021 ◽  
Vol 282 ◽  
pp. 110028
Author(s):  
Xuejin Chen ◽  
Songtao He ◽  
Lina Jiang ◽  
Xinzheng Li ◽  
Weili Guo ◽  
...  
Keyword(s):  
Gene Function ◽  
Transient Transformation ◽  
Cucurbita Moschata ◽  
Transformation System

Real-Time Moisture Ratio Study of Drying Date Fruit Chips Based on On-Line Image Attributes Using kNN and Random Forest Regression Methods

Measurement ◽  
2020 ◽  
pp. 108899
Author(s):  
Madi Keramat-Jahromi ◽  
Seyed Saeid Mohtasebi ◽  
Hossein Mousazadeh ◽  
Mahdi Ghasemi-Varnamkhasri ◽  
Maryam Rahimi-Movassagh
Keyword(s):  
Random Forest ◽  
Real Time ◽  
Moisture Ratio ◽  
Random Forest Regression ◽  
Regression Methods ◽  
Line Image ◽  
Date Fruit ◽  
On Line

scholarly journals Estabilidade fenotípica em abóbora

2015 ◽  
Vol 33 (4) ◽  
pp. 498-503
Author(s):  
Jardel O Santos ◽  
Rosana Rodrigues ◽  
Nilton R Leal ◽  
Cláudia P Sudré ◽  
Rulfe T Ferreira ◽  
...  
Keyword(s):  
Cucurbita Moschata

RESUMO: A identificação de genótipos de abóbora mais estáveis e adaptados garante uma maior previsibilidade de produção, além de contribuir positivamente para comercialização, por fornecer regularmente frutos com formas padronizadas. Este trabalho teve como objetivo avaliar a magnitude da interação genótipo x ambiente e estimar a estabilidade fenotípica em abóbora (Cucurbita moschata). Quatro linhagens (L04, L11, L12 e L20) do Programa de Melhoramento de Abóbora da UENF e resultantes do cruzamento entre a variedade local São João da Barra e a cultivar Caravela, e duas cultivares Caravela e Jacarezinho foram avaliadas em três ambientes: Campos dos Goytacazes (primavera/verão), Campos dos Goytacazes (outono/inverno) e Itaocara-RJ (outono/inverno), em delineamento de blocos cazualizados, com quatro repetições, sendo cada parcela composta por cinco plantas. Foram avaliados os descritores de fruto: diâmetro longitudinal (DLF), diâmetro transversal (DTF), número de frutos (NF), massa média (MF) e produtividade (PROD). A análise de variância, aplicada em cada ambiente, considerou o efeito de genótipos e ambientes fixos e a análise conjunta, avaliou a homogeneidade de variância do resíduo pelo teste de Hartley. Na análise de variância conjunta, observaram-se diferenças significativas pelo teste F para todas as características DLF, DTF, NF, MF e PROD. Em relação à interação genótipos x ambientes, exceto para MF, as demais características apresentaram diferenças significativas, evidenciando resposta diferenciada dos genótipos de abóbora nos ambientes. Os resultados da estatística Pi para características DTF, DLF, NF e PROD demonstram que as linhagens L11 e L12 têm potencial para serem recomendadas para o mercado consumidor de frutos com tamanho grande e destinados para fabricação de subprodutos, constituindo uma opção para os produtores.

Reconstruction of the Technical Museum in Zagreb

2013 ◽  
Vol 778 ◽  
pp. 919-926 ◽  
Author(s):  
Vlatka Rajčić ◽  
Dean Čizmar ◽  
Mislav Stepinac
Keyword(s):  
Moisture Ratio ◽  
Timber Structure ◽  
Structural Performance ◽  
Timber Structures ◽  
Large Span ◽  
Entire Structure ◽  
Structure Reconstruction ◽  
Engineering Concept

Technical Museum is one of the most visited Museums in Zagreb (capital of Croatia). The museum presents scientific and educational centre in the field of technical sciences. The entire structure of the Museum is constructed as a timber structure and as such represents a rare existing example of the European engineering concept of expo-halls timber structures with large span (85m x 40 m) from the early 20 century. In this article overview of different NDTs that were performed in order to assess the structural performance of elements is given; moisture ratio and ultrasound investigations are carried out in situ in order to investigate timber condition. Based on the detected state of the structure reconstruction measures are presented.

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