Physical properties of foods

The physical and thermal properties of Chia, Kañiwa, Farro and Triticale grains were investigated at three levels of moisture content (M.C.): 10%, 15% & 20% (d.b). Linear relationship between M.C. & the 1000 seed weight, color & diffusivity were observed. On the other hand, negative correlation between M. C. & the bulk &, true density, thermal conductivity, & specific heat capacity were observed. This study shows that physical and thermal properties varies from grain to grain as a function of M.C.

Rice is one of the main dietary foods widely consumed by Kurdish people in the Kurdistan Region. In
this research, five different types of rice samples have been studied. The starch content of rice samples
was found to be in the range of 81.23-92.73%. The high starch content of 92.73% was obtained by sample-5
and the low and standard of starch content of 81.23% was obtained by sample-1. The total sugar content
of rice samples was determined by using a phenol-sulfuric acid method at different hydrolysis time
under constant acid concentration (2% H2SO4) and temperature (25°C). The physical properties including
length, width, thickness, equivalent diameter, surface area, sphericity, aspect ratio, volume, bulk density,
true density, porosity, and thousand kernel weight was studied for rice samples. The physical properties
are necessary for designing appropriate equipment for process operations such as handling, transporting,
sorting, and designing storage structures in food processing industry based on their properties.

Engineering properties of rice are essential for designing of the storage bin. The physical properties of rice (ADT-43) namely, size, shape, thousand grains mass, aspect ratio, surface area, volume, bulk density, true density and porosity at a moisture content ranging from 11.55 to 26.84% (db) were determined using standard techniques for development of ozone based storage bin. In this case, a thousand grains mass, surface area and volume increased from 10.70 to 14.59 g, 14.58 to 16.94 mm2 and 3.78 to 4.76 mm3, respectively, with an increase in moisture content from 11.55 to 26.84% (db). Geometric mean diameter, sphericity, aspect ratio, true density, and porosity increased from 2.30 to 2.48 mm, 0.45 to 0.46, 33.10 to 34.66%, 961.89 to 975.24 kg·m-3 and 26.97 to 29.66%, respectively, with an increase in moisture content from 11.55 to 26.84% (db). These properties are very essen​tial for designing of different parts of the ozone based storage bin.

The choice and dimensioning of the foundations are made according to the physical properties of the soil and the type of structure to be built. This research concerns the assessment of the KAMATANDA platform soil capacity, which has to support series of crushers and mechanical launders. Laboratory tests determined the physical properties (moist unit weight, dry unit weight, moisture content and particle size analysis) from soil samples taken at four different depths. In situ, we determined the mechanical properties of the soil by the dynamic cone penetrometer test. The soil of the KAMATANDA platform was the poorly graded sands by size classification. By doing the test, the moisture content, the moist unit weight and dry unit weight were increasing from 0 to 5 meters. The compactness was increasing when going deep but the rate of increase was getting less from 2.5 meters' depth. The soil presented the heterogeneities and the depth presenting much resistance to the penetration of the dynamic cone penetrometer was 2.4 meters. To avoid differential settlements, the embedding height was 1.2 meter. As per the minimum values, the dynamic resistance evaluated through the Dutch formula was 2.1MPa; however, the allowable bearing capacity, based on the dynamic resistance as per L'HERMINIER formula was 0.105MPa. We therefore noticed that, the resistance of KAMATANDA ground after dynamic cone penetrometer test relates to the compactness of the soil that grows according the depths.

Study of physical properties are necessary to determine the appropriate equipment design for processing transportation, separating, storing and drying systems. In this experimental study, some raw material characteristics were determined for the blackgram to get the idea for proper equipment design. The average length, width and thickness were found to be 3.53mm, 2.22mm and 2.29mm at 11.11% moisture content respectively for the dry seeds. The geometric mean diameter, arthimetic mean diameter,equivalent mean diameter, thousand grain weight, sphericity, aspect ratio, surface area and volume were 2.612mm, 2.679mm,4.24mm,40.6g, 74.35%,65.5%, 21.591mm 2 and 9.56mm 3 respectively. True density, bulk density and porosity were 1335.08 kg/m 3 ,805.091kg/m 3 and 39.697% respectively.

Information on chemical properties of fruits is crucial in processing it into different foods. Mechanical properties of fruits determine their susceptibility to mechanical damages that occur during harvest, transportation, and storage; and which eventually lead to a pronounced reduction in commercial value. This study was conducted to investigate the chemical and mechanical properties of unshelled (black), shelled (yellow) and kernel of Dialium guineense fruit. The chemical properties investigated include some proximate and mineral elements. The mechanical properties were bio-yield force, rupture force, deformation at rupture point, deformation ratio at rupture point, compressive strength and total strain energy. The fruit pulp was found to be composed of protein (9.4%), carbohydrate (75%), crude fat (5.2%), crude fibre (4.6%), and ash content (2.4%) at 19% moisture content (wb). The mineral composition of the pulp were sodium (3.2 g/kg), magnesium (2.9 g/kg), phosphorus (0.5 g/kg), calcium (0.5 g/kg), iron (0.1 g/kg), and vitamin C (0.3 g/kg) at a pH of 3.9. Less force is required to crack the fruit across the length, followed by across the thickness and then across the width. Velvet tamarind (Dialium guineense) fruit pulp is a promising source of food and essential minerals due to its nutritional values, hence facilitating its postharvest processing is inevitable.

Excel spreadsheet FYSCONST#2.0.xls calculates the physical food properties Density, Thermal Conductivity, Specific Heat, and Thermal Diffusivity, of an unfrozen or a (partly) frozen food.
Required input: the food product composition in mass% of protein, mass% of fat, mass% of carbohydrates, mass% of fiber, mass% of ash, mass% of unfrozen water and mass% of ice; also the actual food temperature has to be supplied.
For (partly) frozen foods, a separate spreadsheet section calculates the mass% of both ice and unfrozen water, based on composition and initial freezing point, by applying the TCHIGEOV equation. For many foods, table 3 lists this initial freezing point, together with the mass% of the main food components.
All equations used in FYSCONST#2.0.xls, and their sources, are presented.
On validation, the physical food properties, calculated by FYSCONST#2.0.xls, were (almost) exactly equal to those of food products, reported by Ibarz & Barbosa-Cánovas (2005: 319-320), by R. Paul Singh in Heldman & Lund (1992: 253), and by ASHRAE (2006: 9-6).
6 extensively worked examples explain how to use both the spreadsheets FYSCONS#2.0.xls, and the  Tchigeov equation.

This study evaluated the effect of soaking period (12, 24 and 36 hours) and drying temperature (40,50 and 60°C) on the functional properties of Ogi powder produced from four different maize varieties; A5W, A4Y, D1Y and S7Y. The moisture content and drying rate decreased significantly (p< 0.05) with increase in time and drying temperature. There were no significant difference (p>0.05) in Bulk Density, Sedimentation and Swelling Power. The result revealed that sedimentation volumes were not influenced by processing methods while starch damage of the Ogi powders varies from 92.03 to 95.02%. This increased with increase in drying temperature. Ogi powders had least gelation of 8% for all the maize varieties. There were significant differences (p<0.05) in Viscosity, Solubility, Water Absorption Capacities (WAC) and Oil Absorption Capacities (OAC). Ogi powder produced from A4Y variety and soaked for 12 hours exhibited higher WAC values at 50°C. This variety also displayed higher values of water absorption capacity at all temperatures. Solubility, viscosity and swelling power increased with increase in temperature. The viscosity of the Ogi powders pastes ranged from 1200-1794 cps, and 804-1540 at 80 and 30°C, respectively. Ogi powders produced from D1Y and S7Y exhibited higher degree of retrogradation. Differences observed in the functional properties among varieties highlight the possible application of end-product suitability in Ogi powder processing.

CORE-TEMP-SOLID.xls calculates the core temperature T of a solid product, after being submerged in hot or cold water for a known time t. It also can find the time t, required for a solid product in hot or cold water, to reach a particular core temperature T. For these calculations, both the initial core temperature of the solid (Tih), and the “Come Up Time” L of the water to get its ultimate temperature (TR or Tw), are needed. The solid's core temperature change depends on its shape (sphere; cylinder; brick; cube), its dimensions (diameter; length; width; height), and its physical properties (specific heat; density; thermal conductivity). These input values result in a calculated heat penetration factor (fh or fc). It is, however, possible to insert an experimentally found heat penetration factor. The Excel file also requires the lag factor j of the product: for heating jh; for cooling jc. If not available, for a solid food you could apply lag factors jh = 2  or  jc = 2. Several worked examples explain, step-by-step, how to use this spreadsheet.
CORE-TEMP-SOLID.xls is validated by comparing and contrasting its calculation
results with findings of computer programs STUMBO 2.2.exe and BALL 1.2.exe.

The family-based agriculture in the Western region of Santa Catarina State is characterized by a diversity of integrated crop-livestock systems, combining different uses and managements in a complex set of soil types. These systems can changes in their physical and hydrological properties and influence its physical qualities, including the capacity to storage of water available to crops. In the studied region, periods of water deficiencies frequently reduce the productivity of maize, the crop of major socioeconomic importance. This study complies a priority demand set in 2009 by Epagri – UGT9 in the field of water resources management, focusing methods of catchment, storage and use of water in agriculture. Our goals were to analyze the
changes in the soil's physical and hydrological properties in several production systems and the effects of water limitation on maize production. We analyzed the effect of land uses and management in the commonest soil types and on the readily
available water storage and estimated the reduction in productivity due to water limitation in simulations, considering different seeding seasons. We conducted the
research in 36 family-based properties in the West region of Santa Catarina State. We collected soil samples of three classes, in three land uses and management types, four properties and four soil layers (0-0.10, 0.10-0.20, 0.20-0.40 e 0.40-0.60 m), totaling 144 samples, following a factorial design. We used the software ISAREG to calculate the water balance according to the Penman-Monteith/FAO methodology
and estimated the loss of maize productivity for the seasons 1989/90 to 2010/11, simulating 19 different seeding dates and three different maturation cycles. We concluded that (1) the changes in the soil's physical and hydrological properties due
to the land uses and management didn't impair the physical quality of the soils in the region; (2) the managements of minimum tillage, direct seeding and permanent pastures didn't affected the readily available water storage; (3) that, otherwise, the variations in water storage were influenced by the soil classes; (4) the mean content of readily available water storage was 31.4 and 49.6% higher in Cambissoils,
comparing respectively with Latossoils and Nitossoils in the minimum tillage system; (5) the ISAREG model estimated a mean reduction of maize productivity of 25.1%; (6) the highest loss was for August seeding and the lowest for seeding in January and February, varying up to 3.9% among maturation cycles evaluated; (7) the ISAREG model was appropriate to estimate the loss in productivity, but overestimates the loss when Etr / Etc-1 rate is greater than 0.8; (8) there is a 50%
probability of maize productivity losses of 25% in the evaluated seasons for the western region of Santa Catarina.

Browntop millet (Urochloa ramose L.) known as 'korale' in Karnataka is an annual warm-season grass often used as a forage crop gaining importance because of its nutritional qualities. Very fewer researches have been done so far on the millet. The research was conducted to determine the physical properties of the browntop millet. The physical properties were determined at moisture content 11.2 ± 0.16 (w.b). The mean values of length, width and thickness of the browntop millet were found to be 3.00 ± 0.21, 1.79 ± 0.10 and 1.15 ± 0.09 mm, respectively. The geometric mean diameter and arithmetic mean diameter were 1.82 ± 0.09 and 1.99 ± 0.1 mm, respectively. The mean weight of 1000 browntop millet seeds was 3.42 ± 0.14 g. The bulk density and true density were 601.17 ± 4.08 and 1305.47±95.5 kg/m 3 , respectively. The mean porosity, aspect ratio and sphericity were found to be 53.74 ± 3.23, 58.58 ± 3.84 and 59.82 ± 2.60%, respectively. The shape of the browntop millet was oval. The angle of repose was 27°47' ± 0.21 and the coefficient of friction for the three surfaces namely, Glass, Aluminum and Wooden Sheets were 0.62 ± 0.0009, 0.59 ± 0.0051 and 0.6 ± 0.0063, respectively. The terminal velocity was 7.2 m/sec. The tristimulous colour values (L*, a* and b*) were found to be 60.45 ± 0.44, 3.78 ± 0.06 and 14.71 ± 0.33, respectively. Hence this study helps agricultural and food engineers, designers, scientists and processors towards design of equipment and efficient process for browntop millet grain processing.

Since the Man of God, Pastor Mensah Otabil, made his pronouncement about the ill-effects of eating fufu, the media has known no peace. For some weeks now it is fufu this, fufu that, and fufu, fufu on the news ad nauseum. Fufu has gained a grandstand media attention and has perhaps reached number one spot as the most searched word or most trending and streaming word in Ghana. Fufu's popularity as the most cherished Ghanaian dish is incontestable and it is sad indeed that the Man of God chose a delicate topic to pontificate on without confining himself to theological and eschatological admonitions. What is fufu? Fufu is a kind of starchy carbohydrate food eaten with the fingers, and with different soups. It is made from sources such as cassava (manihot utilissima), plantain (musa paradisiaca/plantaginaceae), cocoyam (xanthosoma/colocasia esculenta), and yam (dioscorea alata/oxalis tuberosa). It is a delicacy in the West African countries which are to the forested areas to the south of West Africa in countries such as Ghana, Nigeria, Togo, Ivory Coast, and Benin, among others. Because of trading, travelling and inter-mingling, people in the Sahel zone to the north have also caught on with eating fufu. All the ingredients earlier mentioned above are peeled, boiled, and pounded in large wooden mortars with wooden pestles. The pounding is a tough and demanding exercise which puts off many from eating fufu because they cannot put up with it. Some Akwapim people of Ghana prefer only cocoyam fufu while Akyems and Ashantis prefer fufu made from a mixture of cassava and plantain, with the plantain (plantaginaceae/ musa paradisiaca) preferably the type of big species called locally as 'Apentu'. The Krobos of the Eastern Region of Ghana are very hardworking farmers. They cherish fufu so much so that stale fufu which has stayed more than a day is still eaten by warming it in palm-nut soup. It is locally referred to as fufu nkusa/nkisa which other tribes normally throw away. Cultures differ a lot. Fufu is swallowed, not chewed so the softer it is pounded into soft fluffy stuff, the better it is on the tummy. However, some people like their fufu hard. There is a proverb which goes that if you always hear the 'dum dum' sound of the pestle from your neighbour's compound, do not envy them as being well-off to be eating fufu every day. It could be they only pound the worst kind of cassava called Epo Bankye or Bankye

Natural fibers like palm fibers provides new hope for researchers to compete with hazardous synthetic fibers with its excellent chemical and physical properties This work investigates the extraction of various fibers that are available from various portions of the palm tree and to characterize its chemical and physical properties. Also the results were compared with other natural fibers.

Some important physical, frictional and aerodynamic properties of aggregatum onion seed (variety CO 5) were
determined as a function of moisture content in the range of 9.8 to 29.6 % (d.b). Physical, frictional and aerodynamic
properties namely size, shape, 1000 seed mass, bulk density, true density, porosity and angle of repose increased with increase in moisture content. Terminal velocity and static coefficient of friction on various surfaces, namely, plywood, mild steel, galvanized iron and stainless steel also increased linearly with increase in moisture content. Plywood surface offered maximum friction and stainless steel recorded minimum values.

Due to lack of information about the physical and mechanical properties of feed pellets which are very important to understand the behavior of the product during the processing operations such as transporting, packaging and storage processes and also, it is necessary in processing operations. The main objective of this work was to study the physical and mechanical properties to form an important database for four of the most popular feed pellets in Egypt. These properties include: linear dimensions, mean diameter, surface area, volume, mass, density, static friction coefficient, repose angle and crushing load.
The engineering parameters results showed that the length and mean diameters were in the range of 0.50-2.44 and 0.40-1.24 cm for all pellet sizes with CV of 12-33 and 2-3 %. Feed pellet types in all sizes were cylindrical in shape. The surface areas ranged from 0.86-11.95 cm2 and the feed pellet mass ranged from 0.07-3.01 g depending on the feed pellet size. The volume ranged from 0.06-2.96 cm3 with CV of 11-31%, the bulk density ranged from 0.64-0.74 g/cm3 with CV of 23-36% and real density ranged from 1.02-1.15 g/cm3 with CV of 9-14% for all feeds. The repose angle ranged from 25.67-38.7o. The coefficient of static friction (C.S.F) ranged from 0.48-0.80 for all sizes and surfaces. The highest C.S.F was offered by concrete surface followed by the plywood and the galvanized steel surfaces. Crushing load increased with the pellet size ranged from 90.74 to 454.13 and from 29.5 to 348.35 N in vertical and horizontal position, respectively, depending on the feed pellet size.

The knowledge of physical and thermal properties in cereals, grains and oilseeds establishes an essential engineering tool for the design of equipment, storage structures, and processes.
The physical properties and thermal properties for Chia, Kañiwa, Farro and Triticale grains were investigated at three levels of moisture content: 10 %, 15 % and 20 % (d.b). Physical
properties determined where 1000 seed weight, seed dimensions, arithmetic and geometric mean diameter, surface area, volume sphericity and aspect ratio. The result shows 1000 seed weight increased linearly with moisture content from 2.0 to 3.5 g for chai, 2.5 to 4.0 g for Kañiwa, 42.7 to 48.3 g for Farro and 51.0 to 53.7 g for Triticale. Likewise, the bulk and true
density decreased as moisture content increased. The porosity for Farro and Triticale increased from 38.71% to 44.17 %, 40.37 % to 44.65 % respectively as moisture increased from 10 to 20 %. The angle of repose for Chia, Kañiwa, Farro and Triticale all increased as moisture content increased. In general, the values of L, a* and b* increased with moisture content. Thermal properties showed a very good correlation to moisture content. The negative relationship was observed for the specific heat capacity and thermal conductivity while the thermal diffusivity had a positive linear increase trend with moisture content. This study showed that physical and thermal properties varied from grain to grain as a function of moisture content. The findings of this study will broaden the knowledge of physical properties
of Chia, Kañiwa, Triticale and Farro and provide useful data for industries and researchers.

Dehydrated maize-banana mix was prepared by drum drying a slurry containing maize grits, banana and soy fraction (soy bean flour, soy milk, or soy residue). A sample containing skim milk in place of the soy was used as a control. Moisture, protein, fat and ash contents of the products were 5.60–9.18%, 17.89–22.80%, 0.46–7.13% and 0.75–2.46%, respectively. the control sample containing skim milk gave the highest value of 0.46 g/mL for its bulk density while the range for other formulations was 0.30–0.41 g/mL. Rheological data showed that all the products were pseudo-plastic, however, the power law parameters were found to depend on the formulation.Comparative sensory evaluation showed that the most acceptable soy-maizebanana product contained soy milk.

Banana flour is one of the semi-finished products which processed aims to maintain shelf life, provide goods for diver food products, facilitate packaging and transportation. This research aimed to determine and compare the physical characteristics of flour from three banana species, i.e., Kepok (Musa acuminata x balbisiana), Talas (Musa acuminata Colla var. Talas), and Cavendish (Musa acuminata Colla var. Cavendish). This research is a single factor experiment arranged in a completely randomized design with three (banana species) treatments and five replications. Data were analyzed by ANOVA except for wettability data, and gelatinization profile is processed using the Kruskal-Wallis test. The experimental parameters were swelling power, starch solubility, bulk density, water absorption capacity, oil absorption, and color. The results showed that swelling power and oil absorption of the banana flour from the three banana species are not significantly different (p > 0.05) but significantly different (p < 0.05) for solubility, bulk density, wettability, water absorption capacity, and color. Gelatinization temperature for Kepok, Talas, and Cavendish banana flour was 79.45C, 81.45C, and 78.20C, respectively. In this research, we found that the physical properties of Talas banana flour are in between the physical properties of Kepok and Cavendish banana flour.

The purpose of this study was to determine the effect of AVG treatments on some physico-mechanical properties and color characteristics of apple. Three levels of AVG as AVG-0 (0 mg L-1, non-treatment), AVG-1 (100 mg L-1) and AVG-2 (300 mg L-1) were used. The geometric mean diameter, fruit mass,  bulk density increased from 69.03 mm to 70.40 mm, from 186.8 g to 191.0 g, and from 352.5 to 374.3 kg m-3, whereas, the sphericity of apple decreased from 1.087 to 1.078 as AVG doses increased, respectively. The surface area, projected area and volume increased with AVG doses. L* value increased from 43.75 to 45.88, whereas, chroma decreased from 40.07 to 39.68 as AVG doses increased from 0 to 300 mg L-1, respectively. The static coefficients of friction on rubber and galvanized metal linearly increased from 0.272 to 0.337 and from 0.268 to 0.290 with an increase in AVG doses. The fruit-removal-force and skin firmness of apple linearly increased from 13.85 to 24.07 N and from 106.14 to 109.22 N in magnitude with an increase in AVG doses.

Deep eutectic solvents (DESs) are considered nowadays as green ionic liquid (IL) analogues. Despite their relatively short period of introduction as a special class of ILs, they have been under an increasing emphasis by the scientific community due to their favorable properties. In the present study, a glucose based DES of choline chloride (2-hydroxyethyl-trimethylammonium chloride) with the monosaccharide sugar d-glucose anhydrous was synthesized at different molar ratios. The physical properties of density, viscosity, surface tension, refractive index, and pH were measured and analyzed as function of temperature in the practical temperature range of 298.15-358.15 K. The analysis of these physical properties revealed that these novel DESs have the potential to be utilized for several possible industrial applications involving processing and separation of food constituents, pharmaceutical applications, as well as mediums for chemical reactions. © 2012 Elsevier B.V.

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From 1984 to 2003, I wrote a series of “Letters to the Editor” on food and food-related issues with follow-on articles and radio/TV interviews that attracted national and international attention. Most notable was President Mary Robinson’s pioneering visit to famine-stricken Somalia in 1992 (pages 46-47), an event that I had independently initiated. Other topics covered include biotechnology, education, energy, engineering, health and safety, food irradiation, food trade and population growth. In some cases, I have included responses to my letters where the discussion facilitated a range of views on a particular topic. Examples include “Hormones in Beef” (pages 2-4), “Energy from Biomass” (pages 31-32) and “Food Irradiation” (pages 78-84). My submission that led to the formation of the Government Department of Agriculture and Food following the appointment of Charles J Haughey, TD, as Taoiseach in 1992 is featured on page 55.
Where a letter attracted attention from more than one newspaper, I have indicated such at the end of each submission. Variations in the title of the letter chosen by different editors are highlighted. I have standardized the layout of text as far as possible to enhance the style of presentation. Some letters that were submitted but not published are included where the content provided a fuller context. Uncertainties in detail are denoted by a question mark ? I have resisted the temptation to cast a cold eye on my ramblings in the belief that they stand better alone and unadorned. Should my contributions stimulate fresh thinking on contentious issues, I shall rest satisfied.

Engineering properties of paddy are essential for designing of the storage bin.
The physical properties of paddy (ADT-43) namely, size, shape, thousand paddies mass, aspect ratio, surface area, volume, bulk density, true density and porosity at moisture contents ranging from 11.86 to 23.61% d.b. were determined using standard techniques and these effects on storage chamber design were​ evaluated. In the case, thousand paddy
mass, surface area, and volume increased from 18.24 to 24.07 g, 28.91 to 31.82 mm2 and
17.55 to 20.52 mm3, respectively, with an increase in moisture content from 11.86 to
23.61% d.b. Equivalent diameter, sphericity, aspect ratio and bulk density increased
from 3.22 to 3.39, 0.41 to 0.42, 30.55 to 31.91% and 568 to 613 kg·m-3, respectively,
with an increase in moisture content from 11.86 to 23.61% d.b. Porosity and true density
decreased from 46.82 to 38.27% and 1069 to 994 kg·m-3 respectively, with an increase in
moisture content from 11.86 to 23.61%.

This study was conducted to determine the effects of increasing aminoethoxyvinylglycine (AVG) concentrations on pre-harvest drop and fruit quality parameters of 'Braeburn' apples. Results revealed that AVG treatments increased the fruit removal force and significantly decreased pre-harvest drops compared to control treatment. AVG was found to be more effective in controlling pre-harvest drops than naphthaleneacetic acid (NAA). There were significant differences among AVG doses with regard to pre-harvest drop rates. The lowest ratio of pre-harvest drop was observed in 400 mg/l AVG treatment. All AVG doses decreased ethylene biosynthesis. Inhibition of ethylene biosynthesis was higher in 300 and 400 mg/l AVG treatments than the other AVG treatment. AVG retarded fruit ripening of 'Braeburn' apples. Measurements, performed at different dates of ripening process, revealed higher flesh firmness values for AVG-treated fruits than the control. Starch degradation was delayed by AVG treatments. Effects of AVG on fruit peel color varied with years. While significant effects of AVG treatments on peel color were not observed in the first year, especially higher AVG doses significantly increased L* values and hue angles in the second year. AVG treatments also significantly increased fruit mass in both years. Significant changes in fruit geometric diameters were not observed with AVG treatments, except for 300 mg/l AVG treatment of second year.

Samples of wheat distillers grain with solubles were prepared at 15%, 30%, and 45% condensed distillers solubles (CDS) and dried under 40 degrees C, 80 degrees C, and 120 degrees C to examine the effects of CDS level and drying temperature on their chemical, physical, flow, compression, thermal, and frictional properties. As CDS level increased, protein and ash contents increased while fat and fiber contents decreased. Fat and acid detergent fiber contents were also markedly affected by drying temperature. While CDS level, drying temperature, and their interaction significantly affected a number of the physical properties, results suggest that CDS level had a stronger influence. Samples with high CDS level, for example, were significantly finer, denser, less flowable, and less dispersible than those with lower CDS. These samples also had significantly higher thermal diffusivity and coefficient of internal friction and produced pellets with higher failure stresses than those with low...

This study was conducted to determine the effects of increasing aminoethoxyvinylglycine (AVG) concentrations on pre-harvest drop and fruit quality parameters of ‘Braeburn’ apples. Results revealed that AVG treatments increased the fruit removal force and significantly decreased pre-harvest drops compared to control treatment. AVG was found to be more effective in controlling pre-harvest drops than naphthaleneacetic acid (NAA). There were significant differences among AVG doses with regard to preharvest drop rates. The lowest ratio of pre-harvest drop was observed in 400 mg/l AVG treatment. All AVG doses decreased ethylene biosynthesis. Inhibition of ethylene biosynthesis was higher in 300 and 400 mg/l AVG treatments than the other AVG treatment. AVG retarded fruit ripening of ‘Braeburn’ apples. Measurements, performed at different dates of ripening process, revealed higher flesh firmness values for AVG-treated fruits than the control. Starch degradation was delayed by AVG treatments...

Knowledge of the engineering properties of jackfruit is necessary for the design of peeler cum corer for its processing. In this study, selected engineering properties of jackfruit (Artocarpus Heterophyllus L.) relevant to the development of peeler cum corer were determined. The observed values of length, diameter, weight, rind thickness, core length and core diameter of jackfruit varied from 26.52-55.81cm, 18.23-27.8 cm, 5.35-16.65 kg, 1.59-2.42 cm, 20.23-48.06 cm and 3.99-9.72 cm, respectively. The cutting strength of peeled jackfruit was measured by using a designed cutting probe with the universal testing machine. The observed values of cutting strength of peeled jackfruit varied from 2.5-3.5 kN and average value were found to be 2.96±0.42 kN.

Deep eutectic solvents (DESs) have gained interest due to their favorable electrochemical properties. This work introduced a new group of zinc (II) chloride based DESs and characterized their melting temperatures, viscosities, electrical conductivities, refractive indices, as well as electrical window over a wide range of temperatures. The ammonium-based deep eutectic solvents possessed lower melting temperatures, lower viscosities and higher electrical conductivities in comparison to phosphonium-based ones. The deep eutectic solvent made from choline chloride and zinc (II) chloride at a mole ratio of 1:1 possessed high conductivities, 574-4779 mu S.cm(-1), relatively low viscosities, 0.8278-0.2842 Pa.s, and wide electrochemical window, 3.74 V within the studied temperature range. The attained measurements were compared with other reported deep eutectic solvents in the literature. (C) 2015 Elsevier B.V. All rights reserved.

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In this study, a novel fructose-based DES of choline chloride (2-hydroxyethyl-trimethylammonium) has been synthesized at different molar ratios. The physical properties such as density, viscosity, surface tension, refractive index and pH were measured and analyzed as function of various temperatures (25-85°C). The analysis of these physical properties revealed that these new DESs have the potential to be utilized for possible industrial applications involving processing and separation of food constituents. The suggested DESs have many desirable characteristics, e.g. they have low vapor pressure, inflammable, biodegradable, and made from renewable resources. The use of these DESs will positively affect the environment and make use of available renewable resources. © 2012 Elsevier B.V. All rights

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