Progress in Agricultural Engineering Sciences最新文献_第6页

Are the consumers willing to pay more for local fruits and vegetables? An empirical research on Albanian consumers 消费者愿意花更多的钱购买当地的水果和蔬菜吗?阿尔巴尼亚消费者的实证研究

Progress in Agricultural Engineering Sciences Pub Date : 2021-08-11 DOI: 10.1556/446.2021.30003

Elena Kokthi, Drita Kruja, F. Guri, Oltjana Zoto

{"title":"Are the consumers willing to pay more for local fruits and vegetables? An empirical research on Albanian consumers","authors":"Elena Kokthi, Drita Kruja, F. Guri, Oltjana Zoto","doi":"10.1556/446.2021.30003","DOIUrl":"https://doi.org/10.1556/446.2021.30003","url":null,"abstract":"The local food concept is analysed from a supply chain perspective and its positive environmental effects. Revitalised local economies, reduced greenhouse emissions, preservation of farmland and rural lifestyles associated with local products impacts consumer preferences by reflecting a positive attitude toward locally grown products. In addition, the health benefits of local products are more frequently evoked by consumers than those of organic-local products. However, the labelling of such products is used despite consumers and/or producers not being clear about the attributes conferred by the product locality. In this context, this paper aims to clarify the perception of Albanian consumers regarding local fruit and vegetables. The results show that the positive WTP for local food relies on the consumer concern about health and environmental issues. In the case of Albanian consumers, this is driven more by health, taste and environment. Sur-prisingly, environmental concern exceeds other attributes like price and origin. In this case, environmental issue overlaps health, and it is used as a surrogate indicator for the latter. This is due to the lack of trust in public authorities that fail to assure an efficient quality control process in the agriculture and food sector.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47600373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Effect of different salt concentration on the physical properties of frozen thawed egg yolk 不同盐浓度对冻融蛋黄物理性质的影响

Progress in Agricultural Engineering Sciences Pub Date : 2021-08-07 DOI: 10.1556/446.2021.30004

K. Hidas, Csaba N emeth, L. Nguyen, Anna Visy, Adrienn T Oth, Friedrich, I. C. Nyulas-Zeke, Chi Minh City, Ho Chi, Vietnam Minh

{"title":"Effect of different salt concentration on the physical properties of frozen thawed egg yolk","authors":"K. Hidas, Csaba N emeth, L. Nguyen, Anna Visy, Adrienn T Oth, Friedrich, I. C. Nyulas-Zeke, Chi Minh City, Ho Chi, Vietnam Minh","doi":"10.1556/446.2021.30004","DOIUrl":"https://doi.org/10.1556/446.2021.30004","url":null,"abstract":"Freezing can enhance the storage time of liquid egg products, but egg yolk undergoes an irreversible textural and structural change when it is cooled to – 6 8 C. In this study, the effects of different salt concentrations on the physical properties of frozen-thawed egg yolk were investigated. The pasteurised liquid egg yolk (LEY) was treated with 4, 5, and 6% of NaCl before freezing and it was stored at – 18 8 C for 4 weeks. The colour, pH, and rheological characteristics (firmness, consistency, cohesiveness, and index of viscosity) of yolk samples were evaluated before and after freezing. Salt treatment resulted in preventing gelation, with decreasing firmness, consistency and viscosity compared to control samples. The pH of all yolk samples increased during frozen storage. The lightness value decreased in treated samples and increased in the control sample after freezing. The results indicated that the applied salt concentrations could inhibit protein aggregation of LEY induced by freezing during the storage period. At least 5% salt concentration could reduce effectively the changes in rheological properties.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43631399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Adaptation of the food choice questionnaire – Digitalization of the word association method 食物选择问卷的改编——单词联想方法的数字化

Progress in Agricultural Engineering Sciences Pub Date : 2021-08-07 DOI: 10.1556/446.2021.30002

Barbara Biró, A. Gere

引用次数: 0

Sonication effect on foam properties of egg white 超声波对蛋清泡沫性能的影响

Progress in Agricultural Engineering Sciences Pub Date : 2021-08-03 DOI: 10.1556/446.2021.30001

D. Nagy, V. Zsom-Muha, C. Németh, J. Felföldi

引用次数: 4

Retraction note to: Characterization of coconut oil flow behavior 附注:椰子油流动特性的表征

Progress in Agricultural Engineering Sciences Pub Date : 2021-08-03 DOI: 10.1556/446.2021.11111

Vinod Dhaygude, A. Soós, R. Juhász, L. Somogyi

引用次数: 0

Development and performance evaluation of dehusked coconut grading machine 去壳椰子分级机的研制及性能评价

Progress in Agricultural Engineering Sciences Pub Date : 2021-06-24 DOI: 10.1556/446.2021.00022

A. Monicka, T. Pandiarajan, S. Ganapathy

引用次数: 1

Virtual reality applications in food science. Current knowledge and prospects 虚拟现实在食品科学中的应用。目前的知识和前景

Progress in Agricultural Engineering Sciences Pub Date : 2021-04-22 DOI: 10.1556/446.2021.00015

A. Gere, Abdul Hannan Bin Zulkarnain, Dorina Szakál, O. Fehér, Z. Kókai

引用次数: 0

Kinetic behavior of soluble Pectinex Ultra SP-L converting sucrose into fructo-oligosaccharides in batch and continuous fashion 可溶性Pectinex Ultra SP-L分批连续转化蔗糖为低聚果糖的动力学行为

Progress in Agricultural Engineering Sciences Pub Date : 2020-12-09 DOI: 10.1556/446.2020.00010

Z. Kovács, Juraj Števek, M. Fikar, P. Czermak

引用次数: 1

Application of hyperspectral imaging to detect toxigenic Fusarium infection on cornmeal 高光谱成像技术在玉米粉中毒性镰刀菌感染检测中的应用

Progress in Agricultural Engineering Sciences Pub Date : 2020-12-08 DOI: 10.1556/446.2020.00009

V. Parrag, Z. Gillay, Z. Kovács, A. Zitek, K. Böhm, B. Hinterstoisser, R. Krska, M. Sulyok, J. Felföldi, F. Firtha, L. Baranyai

{"title":"Application of hyperspectral imaging to detect toxigenic Fusarium infection on cornmeal","authors":"V. Parrag, Z. Gillay, Z. Kovács, A. Zitek, K. Böhm, B. Hinterstoisser, R. Krska, M. Sulyok, J. Felföldi, F. Firtha, L. Baranyai","doi":"10.1556/446.2020.00009","DOIUrl":"https://doi.org/10.1556/446.2020.00009","url":null,"abstract":"One of the most important food safety issues is the detection of mycotoxins, the ubiquitous, natural contaminants in cereals. Hyperspectral imaging (HSI) is a new method in food science, it can be used to predict non-destructively the changes in composition and distribution of compounds. That is why, in the last decade, the potential of HSI has been evaluated in many fields of food science, including mycotoxin research.The aim of the recent study was to test the feasibility of HSI for the differentiation according to the toxin content of cornmeal samples inoculated with Fusarium graminearum, Fusarium verticillioides and Fusarium culmorum and samples with natural levels of mycotoxins. Samples were measured in the near infrared wavelength range of 900–1,700 nm and mean spectra of selected regions of interest of each image were pre-treated using Savitzky-Golay smoothing and standard normal variate (SNV) method. On the spectra, partial least squares discriminant analysis (PLS-DA) was carried out according to the level of contamination. Partial least squares regression (PLSR) method was used to predict deoxynivalenol (DON) content of samples and the cumulative toxin content: the sum of fumonisins (FB1, FB2) and DON content of samples. Based on the promising results of the study, HSI has the potential to be used as a preliminary testing method for mycotoxin content in feed materials.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42231121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Production of bio-oil and bio-char from pyrolysis of sawdust wood waste (SWW) 木屑木屑热解制备生物油和生物炭

Progress in Agricultural Engineering Sciences Pub Date : 2020-12-04 DOI: 10.1556/446.2020.00012

M. Guida, S. Lanaya, F. Laghchioua, Z. Rbihi, A. Hannioui

{"title":"Production of bio-oil and bio-char from pyrolysis of sawdust wood waste (SWW)","authors":"M. Guida, S. Lanaya, F. Laghchioua, Z. Rbihi, A. Hannioui","doi":"10.1556/446.2020.00012","DOIUrl":"https://doi.org/10.1556/446.2020.00012","url":null,"abstract":"This study deals with fast pyrolysis of sawdust wood waste (SWW) at the range of temperature 300–700 °C in a stainless steel tubular reactor. The aim was to experimentally investigate how the temperature, the particle size, the nitrogen flow rate (N2) and the heating rate affect bio-oil, bio-char and gaseous products. These parameters were varied in the ranges of 5–20 °C/min, below 0.1–1.5 mm and 20–200 mL min−1, respectively. It was concluded that both the temperature and heating rate have a significant effect on both yield of bio-oil and bio-char resulting from pyrolysis of SWW. The liquid products obtained at various pyrolysis temperatures were subjected into column chromatography after removal of asphaltenes (hexane insoluble). Obtained bio-oils (maltenes or hexane soluble) were classified as aliphatic, aromatic and polar sub-fractions. The maximum of bio-oil yield of 39.5 wt% was obtained at a pyrolysis temperature of 500 °C, particle size between 0.5 and 1 mm, nitrogen flow rate (N2) of 100 mL min−1 and heating rate of 5 °C/min. Liquid product (bio-oil) obtained under the most suitable and optimal condition was characterized by elemental analysis, Nuclear magnetic resonance spectroscopy (1H NMR and 13C NMR), Fourier transformed infrared spectroscopy (FT-IR). The analysis of liquid showed that bio-oil from SWW could be a potential source of renewable fuel production and value added chemical. The yield of char generally decreases with increasing the temperature, the char yield passes from 54.61 to 29.47 wt% at the heating rate of 5 °C/min and from 50.01 to 24.5 wt% at the heating rate of 20 °C/min at the same range of temperature (300–700 °C). Solid products (bio-char) obtained in the presence of nitrogen (N2) contain a very important percentage of carbon and high heating values (HHVs).","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45548548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4