Obtaining genetic information from museum specimens is a fundamental component of many fields of research including DNA barcoding population genetics conservation genetics and phylogenetic analysis However acquiring genetic information from museum specimens is challenging because of the difficulty in amplifying the target sequences due to DNA damage The effects of hot water blanching (HWB) superheated steam blanching (SSB) and citric acid pretreatment (CAP) on drying kinetics and quality of sweet potato bars undergoing air impingement drying were examined in this investigation It was found that CAP could significantly improve the drying rate of the samples whereas HWB and SSB could obviously decrease the

Effect of Particle Pre

Pretreatments of core particles with 1% NaOH for 60 min or 1% HCl for 30 min markedly improved the mechanical properties of a 60/40 kenaf/HDPE mixture although the pre-treatment had little effect on resistance to fungal attack The results suggest that pectinase enzyme or cellulase enzyme pretreatment time should be shortened to 30 min or 60 min

Effect of open air drying LPG based drier and pretreatments on the quality of Indian gooseberry (aonla) Journal of Food Science and Technology 2010 47 (5) 541-548 DOI: 10 1007/s13197-010-0093-2 Marciu Jos Reno Jaime Vilela de

Osmotically dehydrated guava slices were evaluated for their sensory qualities in the present investigation The various osmotic pretreatments significantly affected the sensory score for colour and it was highest (23 79) in treatment T8 (70 Brix syrup for 18 hours) followed by T9 and T3 while the minimum value (17 48) was obtained for control sample (T10)

The aim of this study was to investigate the effect of different pretreatments on dried chilli quality Chilli was blenched with hot water and steam before drying The purpose of this pretreatments is to inactivate enzyme that prevents color and vitamin C losses The quality parameters were moisture content colour vitamin C content and

Laboratory imaging spectroscopy can be used to explore physical and chemical variations in soil profiles on a submillimetre scale We used a hyperspectral scanner in the 400 to 1000 nm spectral range mounted in a laboratory frame to record images of two soil cores Samples from these cores were chemically analyzed and spectra of the sampled regions were used to train

Process optimization and effect of thermal alkaline H 2

May 06 2020Table 3 shows the effects of different pretreatments on the solubility of organic matter in waste activated sludge A significant increase in COD solubility in all treated samples was observed compared to the controls varying from 3 65 to 30 37% The highest increase in sCOD was due to the triple combination of A2 + B2 + C1 (19th test) pretreatment which

During fruit and vegetable processing different thermal processes (blanching pasteurization sterilization) based on different heating techniques can be used In this context it is important to evaluate the impact of blanching on quality related parameters This paper describes a case study on carrot pieces studying the effect of thermal pretreatments (high temperature

storage and different pretreatments on nutritional and antioxidant activity of apple pulp have not been reported so far Hence the present study was carried out to study the effect of different pres-ervation techniques on quality and nutraceutical (antioxidant) parameters of apple pulp during storage 2 Materials and methods

pretreatments for exampl e are used with the aim to accelerate the drying process enhance quality and improve the safety of foodstuffs [7] Besides they also help decreasing energy needs There are hundreds of types of dryers based on different principles of operation as shown in

The aim of this study was to investigate the effect of different pretreatments on dried chilli quality Chilli was blenched with hot water and steam before drying The purpose of this pretreatments is to inactivate enzyme that prevents color and vitamin C losses The quality parameters were moisture content colour vitamin C content and

Effect of species pretreatments and drying methods on the functional and pasting properties of high‐quality yam flour Bashirat A Wahab 1 Abdul‐Rasaq A Adebowale 1 Silifat A Sanni 2 Olajide P Sobukola 1 Adewale O Obadina 1 Olatundun E Kajihausa 1 Mojisola O Adegunwa 3 Lateef O Sanni 1 and Keith Tomlins 4

Jan 01 2020Mushroom slices were subjected to different pretreatments (0 1% KMS 0 2% KMS 1% CaCl2 2% CaCl2 0 5% glycerol 1% glycerol) for 15 minutes and then dried in cabinet tray dryer at 500C with a purpose to enhance the quality and for improved drying Mushrooms pretreated with 1% glycerol were best on the basis of lowest moisture content (8 30%) water

The effect of the pretreatments and drying methods on the drying rate and nutritional quality of dried pepper were investigated Osmotically dehydrated samples had the lowest drying time while pretreated samples dried faster than untreated samples generally The nutritional quality of the dried samples however varied with the different

Effects of Different Working Modes of Ultrasound on

3 2 Effect of Ultrasound Pretreatment on Degree of Hydrolysis (DH) of Zein Figure 3 shows the DH values for control and ultrasound-assisted enzymolysis of zein The 33 68 and kHz ultrasound pretreatments significantly improved the DH of zein by 13 13–15 22% which may reflect changes in the molecular conformation of the protein As zein has a three-dimensional

The aim of this study was to characterize the effects of different pretreatments on ready-to-eat jellyfish products Salted jellyfish umbrella edges were used as raw materials After desalting samples were blanched under different temperatures for different periods of time Moisture contents and color characteristics of the pretreated samples were determined and texture

Kaur et al studied the effect of different pretreatments and drying methods on the quality of dried coriander The best pretreatment was found to be dipping for 15 min in solution of 0 1% Magnesium chloride 0 1% Sodium bicarbonate and 2 0% KMS in water at room temperature and the best method was drying in mini multi rack solar dryer

This study was carried out to evaluate the effect of pretreatments and drying methods on the chemical quality and microbial density of wild edible oyster mushroom The mushroom samples were pretreated by steeping in 0 5% citric and sodium metabisulphite at room temperature for 10 minutes before being subjected to sun and cabinet drying until a

In this study the effects of different pretreatments and two drying temperature on the vacuum drying characteristics of tomato were investigated As pretreatments whole tomatoes were firstly dipped into the mixture of 2% ethyl oleate+4% potassium carbonate and then these tomatoes were sliced and separated as two groups One group was dipped into the mixture of 1% citric

effect of color to enhance their products because abnormal colors especially those associated with deterioration in eating quality or with spoilage cause the product to be rejected by the consumer (Lopez et al 1997 Waliszewski et al 1999) Therefore color is regarded as a basis for the as-sessment of quality both for its aesthetic role and

The effects of different pretreatments and temperature on the drying characteristics of ripe Gros Michel banana slices were investigated 5 and 7 mm thick slices of bananas were pretreated with four different pretreatments such as ascorbic acid lemon juice salt solution honey dip and a control for 10 minutes each replicated three times

View 2 peer reviews of Effect of pretreatments and retort process on characteristics and sensory quality of edible 's nest beverage on Publons COVID-19 : add an open review or score for a COVID-19 paper now to ensure the latest research gets the extra scrutiny it needs

Kaur et al studied the effect of different pretreatments and drying methods on the quality of dried coriander The best pretreatment was found to be dipping for 15 min in solution of 0 1% Magnesium chloride 0 1% Sodium bicarbonate and 2 0% KMS in water at room temperature and the best method was drying in mini multi rack solar dryer

Sep 19 2019Cabbage (Brassica oleracea L var capitata) is one of the most important vegetables grown worldwide and is store house of vitamins such as β-carotene ascorbic acid folic acid and riboflavin The presence of high moisture content in leafy vegetables makes them more perishable as well as seasonal availability limits their availability all round the year

Apr 01 2007This study was carried out to determine the effects of some pretreatments including soaking in concentrate H 2 SO 4 GA 3 floating in hot water and cold stratification and their combinations on seed germination and to investigate how to overcome dormancy of seeds of some drought-tolerant plants The species used in this study were Arbutus andrachne L