Progress in Agricultural Engineering Sciences最新文献_第8页

Colour of grapevine (Vitis vinifera L.) accessions influenced by the length of cold storage • 冷藏时间对葡萄(Vitis vinifera L.)果实颜色的影响

Progress in Agricultural Engineering Sciences Pub Date : 2020-11-18 DOI: 10.1556/446.2020.20013

E. Somogyi, J. Lazar, P. Bodor, T. Kaszab

{"title":"Colour of grapevine (Vitis vinifera L.) accessions influenced by the length of cold storage •","authors":"E. Somogyi, J. Lazar, P. Bodor, T. Kaszab","doi":"10.1556/446.2020.20013","DOIUrl":"https://doi.org/10.1556/446.2020.20013","url":null,"abstract":"Colour is one of the most important phenotypic characters of the table grape cultivars, which has high importance in the consumer's preference. This morphological trait is variable and not consistently uniform within a cultivar or even a bunch. Between harvest and consumption fruits are stored for several weeks which time is influencing the colour of the berry. In this study 10 grapevine accessions (Agaphante, KM98, Korai piros veltelini, Korona, Pinot gris, Pozsonyi, Ros de Minis, Tramini piros, T9, Zenit) were collected from the germplasm collection of the Research Institute for Viticulture and Oenology of the National Agricultural Research and Innovation Centre of Kecskemét. The samples were investigated by ColorLite Sph850 spectrophotometer. The colour of 30 berries per accessions were measured in 3 replicates per berry. The aim of this study was to evaluate the colour and the effect of cold storage. L✻, a✻, b✻ values of each accessions were evaluated after the sampling and until a visible reduction in the quality of the grapes, at most 4 weeks with 1-week intervals from the harvest. Results showed that there is a significant difference among the cultivars in the L∗, a∗, b∗ values. The length of cold storage also has a significant effect on the colour of the accessions as the values are changing in some cases of the 1-week storage period.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41974086","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

In vitro antimicrobial activity of plant active components against Pseudomonas lundensis and Listeria monocytogenes 植物活性成分对肺假单胞菌和单核细胞增多性李斯特菌的体外抗菌活性

Progress in Agricultural Engineering Sciences Pub Date : 2020-11-18 DOI: 10.1556/446.2020.20018

K. N. Hussein, T. Molnar, R. Pintér, A. Tóth, E. Ayari, L. Friedrich, I. Dalmadi, G. Kiskó

{"title":"In vitro antimicrobial activity of plant active components against Pseudomonas lundensis and Listeria monocytogenes","authors":"K. N. Hussein, T. Molnar, R. Pintér, A. Tóth, E. Ayari, L. Friedrich, I. Dalmadi, G. Kiskó","doi":"10.1556/446.2020.20018","DOIUrl":"https://doi.org/10.1556/446.2020.20018","url":null,"abstract":"This work aimed to study the antimicrobial activity of eight various components of plant origin on the growth of Pseudomonas lundensis and Listeria monocytogenes. Different in vitro methods were used: agar plate diffusion, micro atmosphere, agar hole diffusion, micro-dilution, and gradient-plate method. In the first agar plate assay, p-cymene and γ-terpinene did not inhibit the growth of the tested bacteria therefore they were not used in further experiments. Both α-pinene and limonene were only partially effective, but these were screened only for their partial inhibition. The other four components completely inhibited the growth of the tested bacteria. Using the agar-well diffusion method showed that carvacrol and thymol were found to be the most effective active components, thymol had minimum inhibitory concentration (MIC) at 1.563 mg/mL, however, in the case of carvacrol, MIC was 7.813 μL/mL. Additionally, eugenol and camphor show the same results but in higher concentrations. Gradient plate method was used to determine MIC values, in which it has been proved that carvacrol and thymol possess strong antimicrobial activity, no growth of tested bacteria was observed with carvacrol (100 μL/mL), while thymol exhibited MIC of 1.887 mg/mL against P. lundensis and 0.943 mg/mL needed to show complete inhibition of Listeria monocytogenes. Further experiments are needed to determine the optimum concentrations of the active components against P. lundensis and L. monocytogenes.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46845036","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

Artificial solar radiation protection of raspberry plantation 树莓人工林的人工太阳辐射防护

Progress in Agricultural Engineering Sciences Pub Date : 2020-11-17 DOI: 10.1556/446.2020.10015

K. Szalay, B. Keller, R. Rák, N. Péterfalvi, L. Kovács, J. Souček, F. Sillinger, A. Jung

{"title":"Artificial solar radiation protection of raspberry plantation","authors":"K. Szalay, B. Keller, R. Rák, N. Péterfalvi, L. Kovács, J. Souček, F. Sillinger, A. Jung","doi":"10.1556/446.2020.10015","DOIUrl":"https://doi.org/10.1556/446.2020.10015","url":null,"abstract":"One of the biggest challenges of raspberry production in Hungary nowadays is reducing the unfavorable effects of climate change. The maturation phase of main varieties within this region falls in a period of extremely high temperature and atmospheric drought detaining desirable fruit growth. Dedicated plant breeding alone is not enough. An immediate action is required. There has been a need for physical protection against excessive direct radiation. In order to restore, or even save the domestic raspberry production and market, introducing of greenhouse or polytunnel solutions are needed. Experimental plantations of three different raspberry varieties were set in two repetitions: covered and uncovered versions. Each cover has characteristic interaction with light which can generate different environmental conditions and also differences in plant growth and fruit quality. Besides the monitoring of elementary biological indicators, a wide range of sensors (temperature, humidity, solar irradiation) was used to identify differences and to find the optimal tunnel material for maximal plant productivity. Within the framework of the project we also tested a portable spectroradiometer and a snapshot imaging camera to study the practical value of proximal sensing in water- and photosynthetic light use efficiency and vitality mapping.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42260273","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

Monitoring of salt content during the dry salting of ham 火腿干腌过程中含盐量的监测

Progress in Agricultural Engineering Sciences Pub Date : 2020-11-16 DOI: 10.1556/446.2020.20006

Anna Visy, K. Hidas, J. Surányi, G. Jónás, L. Friedrich

{"title":"Monitoring of salt content during the dry salting of ham","authors":"Anna Visy, K. Hidas, J. Surányi, G. Jónás, L. Friedrich","doi":"10.1556/446.2020.20006","DOIUrl":"https://doi.org/10.1556/446.2020.20006","url":null,"abstract":"Excessive consumption of salt causes many diseases, including high blood pressure and cardiovascular system disease. In most countries, salt intake is above the WHO guideline daily intake. In Hungary, the average salt intake is more than double the recommended value. Based on these, significant changes are needed in food technology and recipes. To avoid excessive salt intake Hungary has joined the European Union's community program for salt reduction.The aim of this study was to compare the salt content in different areas of Mangalitsa ham during the dry salting, and compare the average salt content with the regulations of the Codex Alimentarius Hungaricus. The ham was dry salted with 10% by weight of the meat and placed in a controlled atmosphere storage room. The curing took 21 days. The NaCl uptake was measured with Mohr method. The ham was cut at 3 points Cushion (C), Fore Cushion (FC) and Butt End (BE). The salt content of BE was generally higher than the other two areas (C, FC). The differences can be explained by the difference in the thickness of the pieces of meat and fat. The average salt content of the different areas did not exceed the threshold limit in the Codex Alimentarius Hungaricus. At the beginning of the experiment, the salt content of each meat layer was very different, the absorbed salt was concentrated in the surface layer. Over time, as the ham lost a lot of water and due to the lack of outer salt, a significant increase in salt content began in the meat centrum. By day 80, the salt content of the meat centrum exceeded the salt content of both the fat and the surface layer.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46486945","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

Comparison of biofilm formation between non-pathogenic Listeria strains under different stress conditions 不同胁迫条件下非致病性李斯特菌生物膜形成的比较

Progress in Agricultural Engineering Sciences Pub Date : 2020-11-12 DOI: 10.1556/446.2020.20009

Endrit Hasani, S. Labidi, C. Mohácsi-Farkas, G. Kiskó

{"title":"Comparison of biofilm formation between non-pathogenic Listeria strains under different stress conditions","authors":"Endrit Hasani, S. Labidi, C. Mohácsi-Farkas, G. Kiskó","doi":"10.1556/446.2020.20009","DOIUrl":"https://doi.org/10.1556/446.2020.20009","url":null,"abstract":"Micro-organisms can attach to food surfaces and develop biofilms which present a concern in food and environmental safety. The main goal of the current study was to investigate the biofilm formation of six non-pathogenic Listeria strains under different stress conditions using a microplate assay. The effect of the weak biofilm-forming non-pathogenic Listeria strains on the biofilm formation of a strong biofilm-forming pathogenic Listeria strain (Listeria monocytogenes #8) was also examined. Listeria innocua CCM4030, Listeria innocua 2885 and Listeria seeligeri/welshimeri 292 showed the same patterns of biofilm formation with increasing NaCl concentrations from 0.05 to 15%, but all the other strains showed a continuously decreasing trend of OD595 in the same conditions. This study showed that in the case of non-pathogenic Listeria strains, higher concentrations of NaCl do not present a stress condition that enhances biofilm formation. Decrease in pH inhibited biofilm formation for all the non-pathogenic Listeria strains. The weak biofilm forming non-pathogenic Listeria strains (Listeria innocua 2885 and Listeria innocua CCM4030) overgrew the strong biofilm-forming Listeria strain (Listeria monocytogenes #8) during biofilm formation. This phenomenon could be beneficial and potentially be used as a novel control strategy to prevent the colonization of the pathogenic Listeria at food processing facilities such as in meat industry.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47203898","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: 1

Evaluation of lablab bean (Lablab purpureus (L.) Sweet) sprout milk fortificated with eggshell extracted calcium 蛋壳提取钙强化蚕豆豆芽乳的评价

Progress in Agricultural Engineering Sciences Pub Date : 2020-11-12 DOI: 10.1556/446.2020.20002

D. T. Nugraha, F. Bata

{"title":"Evaluation of lablab bean (Lablab purpureus (L.) Sweet) sprout milk fortificated with eggshell extracted calcium","authors":"D. T. Nugraha, F. Bata","doi":"10.1556/446.2020.20002","DOIUrl":"https://doi.org/10.1556/446.2020.20002","url":null,"abstract":"Lablab purpureus (L.) Sweet is a common bean in Asia. High protein content and similar amino acid composition with soybean makes good substitutes against dependency on imported products in Asian countries. One example of a bean product is vegetable milk. Fortification is executed to create a product, which compels our diet. Many people experience low protein and mineral intake from food. Fortification of plant origin products utilizing food waste by-products, namely eggshell waste by-product, may give an opportunity on this field. Milk created using beans is processed immediately. However, physiological process (germination) is capable of increasing its nutrition quality. This research focuses on variation of germination time: 0, 12, 24, 36, and 48 h. Protein digestibility is selected as the main parameter to consider the time. Protein, and mineral content, pH, and total soluble solid content of the milk are analyzed. Germination time of 36 h establishes sprout with digestible protein of 13.36 ± 0.59 g/100 g, milk protein content of 7.21 ± 0.06 g/100 g, pH of 6.74 ± 0.17, and total soluble solid content of 19.0 brix. The addition of eggshell extracted calcium as calcium fortification is 2% w/v, which resulted in mineral content of 276 ± 0.13 mg/100 g.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47940193","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

Comparison of different thawing methods effect on the calorimetric and rheological properties of frozen liquid egg yolk 不同解冻方法对冷冻液态蛋黄热量和流变特性影响的比较

Progress in Agricultural Engineering Sciences Pub Date : 2020-11-11 DOI: 10.1556/446.2020.20005

K. Hidas, C. Németh, Anna Visy, A. Tóth, L. Friedrich, I. C. Nyulas-Zeke

{"title":"Comparison of different thawing methods effect on the calorimetric and rheological properties of frozen liquid egg yolk","authors":"K. Hidas, C. Németh, Anna Visy, A. Tóth, L. Friedrich, I. C. Nyulas-Zeke","doi":"10.1556/446.2020.20005","DOIUrl":"https://doi.org/10.1556/446.2020.20005","url":null,"abstract":"Eggs are commonly used in the food industry because of their excellent nutrient value and also for their coagulating, foaming, emulsifying, colouring and flavouring properties. Manufacturers substitute shell eggs with processed egg products, such as liquid whole egg, liquid egg yolk or albumin. They have a shelf life of a few weeks, but freezing can increase it to 1 year. However, freezing causes gelation in case of egg yolk. This process is highly dependent on the conditions of freezing and thawing.In our study, raw liquid egg yolk was frozen and stored for 14 days at −18 °C. On days 1, 7 and 14 samples were thawed by two different methods. Denaturation temperature and enthalpy were investigated by differential scanning calorimetry. Besides, rheological properties were examined at 20 °C, Herschel–Bulkley model was fitted to flow curves of the examined samples. The dry matter content was also recorded during the experiment. Two-way ANOVA was used to analyse data.The results of the study showed that method of thawing had no significant effect on calorimetric and rheological properties and dry matter content. In contrast, freezing and frozen storage had a significant effect on denaturation enthalpy and rheological properties.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47242301","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: 1

Dielectrical properties of Hungarian acacia honeys 匈牙利金合欢蜂蜜的介电特性

Progress in Agricultural Engineering Sciences Pub Date : 2020-11-11 DOI: 10.1556/446.2020.10014

E. Vozáry, Kinga Ignácz, B. Gillay

引用次数: 4

The effect of sugar substitution on model confectionary systems 糖替代对模型糖果系统的影响

Progress in Agricultural Engineering Sciences Pub Date : 2020-11-09 DOI: 10.1556/446.2020.20001

Anikó Kovács, K. Kerti, L. Somogyi

引用次数: 0

Investigation of the effect of trisodium-citrate on blood coagulation by viscometric approach 用粘度法研究柠檬酸三钠对血液凝固的影响

Progress in Agricultural Engineering Sciences Pub Date : 2020-11-05 DOI: 10.1556/446.2020.20003

T. Csurka, K. Pásztor-Huszár, A. Tóth, R. Pintér, L. Friedrich

{"title":"Investigation of the effect of trisodium-citrate on blood coagulation by viscometric approach","authors":"T. Csurka, K. Pásztor-Huszár, A. Tóth, R. Pintér, L. Friedrich","doi":"10.1556/446.2020.20003","DOIUrl":"https://doi.org/10.1556/446.2020.20003","url":null,"abstract":"Blood coagulation is a process, which is initiated by certain physico-chemical effects. This process results in a change in the blood from the sol state, that is well suited for further processing, to gel state. 13 blood clotting factors take part in the cascade system of blood coagulation. Trisodium-citrate affects factor IV, the calcium, and prevents the change in blood texture. The effect of different concentrations of trisodium-citrate (0, 0.48, 2.4, 4.8, 9.6, 14.4, 19.2, 24 w/w%) on the texture of blood is investigated. Porcine blood was collected in 20 cm3 test tubes in a slaughterhouse directly before trisodium-citrate addition and was stored for one day under refrigerated conditions. The samples without trisodium-citrate coagulated and the samples with high trisodium-citrate (4–5 g) became solid as well because of the protein salting-out. The viscosity of successfully treated samples and the shear stress were measured with a rotational viscometer (Physica MCR 51, Anton-Paar) with concentric cylinders and Couette type method. The flow behavior of all samples could be described by the Herschel-Bulkley model. The yield point, the consistency index and the power of law index, which are determined by the equation of the model, showed that the samples with lower trisodium-citrate content coagulated “better” and the sample with high trisodium-citrate were most similar to Newtonian fluid. The results are trend-likes, but significant differences may be expected in the case of higher sample amount. The yield point of the sample, which contained 14.4 w/w% trisodium-citrate, was by 37.3% less than the sample containing 0.48% trisodium-citrate, and the consistency index of the sample with 3 g trisodium-citrate was by 20.5% higher than that of the sample with 0.48% trisodium-citrate. Thanks to these results a cheaper concentration and drying of porcine blood and blood fractions are available because no surplus water is added to the blood.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48180244","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