Bangladesh produces a huge amount of potatoes every year. This research was carried out to find the optimum conditions for bioethanol production from potato of Bangladesh. From this study, optimum growth of yeast (Sac...Bangladesh produces a huge amount of potatoes every year. This research was carried out to find the optimum conditions for bioethanol production from potato of Bangladesh. From this study, optimum growth of yeast (Saccharomyces cerevisiae CCD) was observed at pH 6.0 and temperature 31°C. Addition of a small amount of alpha-amylase enzyme to potato solution was found to enhance the potato starch degradation and made the fermentation process quicker. This study observed that 1750 unit alpha-amylase is enough to degrade the starch in 15% of 500 ml potato starch solution. From fermentation time study, 6-day incubation time was found to be enough to complete the fermentation process and optimum production of bioethanol form potato starch. Suitable concentration of potato in fermentation process was determined using five different potato solutions (5%, 10%, 15%, 20% and 30%). A highest production of bioethanol was found in ?20% potato treatment. Therefore, 20% potato solution is recommended for high-scale production of bioethanol from potato starch.展开更多
Red and white guavas were treated with wax emulsion or irradiation (0.25-2.0 kGy) and kept for 12 days at room temperature. Initiation of rot attack occurred after 3 days which increased significantly during further s...Red and white guavas were treated with wax emulsion or irradiation (0.25-2.0 kGy) and kept for 12 days at room temperature. Initiation of rot attack occurred after 3 days which increased significantly during further storage. In the waxed fruits rottage, weight loss and vitamin loss were significantly less than controls and irradiated ones. Sensory scores decreased with storage time and they ranged 3.7-4.5, 2.1-3.9 and 2.3-2.7 in waxed, radiated and untreated controls respectively, after 12 days storage. Waxing was found to increase the. shelf life of this fruit for 3-4 d while irradiation exhibited no beneficial effects.展开更多
Almond, groundnut, pinenut and walnut, were radiated (0.25 kGy) after packing in coloured and clear polyethylene bags (0.04mm) and subsequently stored for 24 weeks at room (16-36℃) and low temperatures (10-20℃). The...Almond, groundnut, pinenut and walnut, were radiated (0.25 kGy) after packing in coloured and clear polyethylene bags (0.04mm) and subsequently stored for 24 weeks at room (16-36℃) and low temperatures (10-20℃). The effect of these treatments on insect infestation and quality was studied. It was observed that radiation (0.25 kGy) treatment in combination with low temperature (10-20℃) completely checked the insect infestation of nuts during 24 weeks of storage. Peroxidation was higher in samples stored at room than at low temperature. Storage period had a marked adverse influence on sensory quality of nuts, however, samples kept at low temperature were comparatively rated higher.展开更多
Effect of irradiation treatment (0.5, 1.0, 2.0 and 4.0 kGy) on fresh pea cultivars was investigated. Results indicated that significant decrease in colour (% transmittance) and ascorbic acid occurred due to storage pe...Effect of irradiation treatment (0.5, 1.0, 2.0 and 4.0 kGy) on fresh pea cultivars was investigated. Results indicated that significant decrease in colour (% transmittance) and ascorbic acid occurred due to storage period. Higher irradiation treatments showed a significant difference in colour retention in both the cultivars. Visual observation indicated no sprouting until 6th days after which sprouting started in both the cultivars irrespective of radiation treatments. At higher irradiation dose (4.00 kGy) sprouts died soon after emergence. Peas irradiated at 2.0-4.0 kGy doses showed rottage after 9-12 days of storage in both the varieties. Higher irradiation doses enhanced the rate of rot compared with lower doses, p-8 was more resistant to rottage than Moon cultivar of pea.展开更多
The influence of irradiation on biosyntheses of ascorbic acid and riboflavin in germinating chickpea seeds at ambient (25-35℃) conditions, was investigated. The rate of syntheses of these vitamins significantly incre...The influence of irradiation on biosyntheses of ascorbic acid and riboflavin in germinating chickpea seeds at ambient (25-35℃) conditions, was investigated. The rate of syntheses of these vitamins significantly increased with increasing germination time upto 120 h depending upon the treatment (P【0.05). Maximum amounts of ascorbic acid, 22.32 and 16.84 mg/100g, were found in the 0.10 kGy sample after 120 h of germination in tap and distilled water respectively. However, a radiation dose of 0.15 kGy resulted in the development of maximum values of riboflavin, 11.40 and 11.38 μ g/g, on germination in tap and distilled water respectively. A significant linear relation (r = 0-954 to 0.997) was observed between the biosyntheses of these vitamins and the germination time upto 120 h of irradiated and unirradiated chickpea seed (P【0.05).展开更多
Post- dehydration storage life of fruits and plant nuts such as apricot, raisin, date, fig, almond, peanut, pinenut and walnut, was studied. The results showed that radiation dose of 1.0 kGy completely, inhibited inse...Post- dehydration storage life of fruits and plant nuts such as apricot, raisin, date, fig, almond, peanut, pinenut and walnut, was studied. The results showed that radiation dose of 1.0 kGy completely, inhibited insect infestation. Low dose radiation (0.25kGy) plus 20℃ and vacuum extended the storage life for 6 and 12 months in dry nuts and fruits respectively without affecting nutritional quality except ascorbic acid. Packaging in opaque pouches under vacuum proved better than other treatments in maintaining nutritional and sensoric quality.展开更多
文摘Bangladesh produces a huge amount of potatoes every year. This research was carried out to find the optimum conditions for bioethanol production from potato of Bangladesh. From this study, optimum growth of yeast (Saccharomyces cerevisiae CCD) was observed at pH 6.0 and temperature 31°C. Addition of a small amount of alpha-amylase enzyme to potato solution was found to enhance the potato starch degradation and made the fermentation process quicker. This study observed that 1750 unit alpha-amylase is enough to degrade the starch in 15% of 500 ml potato starch solution. From fermentation time study, 6-day incubation time was found to be enough to complete the fermentation process and optimum production of bioethanol form potato starch. Suitable concentration of potato in fermentation process was determined using five different potato solutions (5%, 10%, 15%, 20% and 30%). A highest production of bioethanol was found in ?20% potato treatment. Therefore, 20% potato solution is recommended for high-scale production of bioethanol from potato starch.
文摘Red and white guavas were treated with wax emulsion or irradiation (0.25-2.0 kGy) and kept for 12 days at room temperature. Initiation of rot attack occurred after 3 days which increased significantly during further storage. In the waxed fruits rottage, weight loss and vitamin loss were significantly less than controls and irradiated ones. Sensory scores decreased with storage time and they ranged 3.7-4.5, 2.1-3.9 and 2.3-2.7 in waxed, radiated and untreated controls respectively, after 12 days storage. Waxing was found to increase the. shelf life of this fruit for 3-4 d while irradiation exhibited no beneficial effects.
文摘Almond, groundnut, pinenut and walnut, were radiated (0.25 kGy) after packing in coloured and clear polyethylene bags (0.04mm) and subsequently stored for 24 weeks at room (16-36℃) and low temperatures (10-20℃). The effect of these treatments on insect infestation and quality was studied. It was observed that radiation (0.25 kGy) treatment in combination with low temperature (10-20℃) completely checked the insect infestation of nuts during 24 weeks of storage. Peroxidation was higher in samples stored at room than at low temperature. Storage period had a marked adverse influence on sensory quality of nuts, however, samples kept at low temperature were comparatively rated higher.
文摘Effect of irradiation treatment (0.5, 1.0, 2.0 and 4.0 kGy) on fresh pea cultivars was investigated. Results indicated that significant decrease in colour (% transmittance) and ascorbic acid occurred due to storage period. Higher irradiation treatments showed a significant difference in colour retention in both the cultivars. Visual observation indicated no sprouting until 6th days after which sprouting started in both the cultivars irrespective of radiation treatments. At higher irradiation dose (4.00 kGy) sprouts died soon after emergence. Peas irradiated at 2.0-4.0 kGy doses showed rottage after 9-12 days of storage in both the varieties. Higher irradiation doses enhanced the rate of rot compared with lower doses, p-8 was more resistant to rottage than Moon cultivar of pea.
文摘The influence of irradiation on biosyntheses of ascorbic acid and riboflavin in germinating chickpea seeds at ambient (25-35℃) conditions, was investigated. The rate of syntheses of these vitamins significantly increased with increasing germination time upto 120 h depending upon the treatment (P【0.05). Maximum amounts of ascorbic acid, 22.32 and 16.84 mg/100g, were found in the 0.10 kGy sample after 120 h of germination in tap and distilled water respectively. However, a radiation dose of 0.15 kGy resulted in the development of maximum values of riboflavin, 11.40 and 11.38 μ g/g, on germination in tap and distilled water respectively. A significant linear relation (r = 0-954 to 0.997) was observed between the biosyntheses of these vitamins and the germination time upto 120 h of irradiated and unirradiated chickpea seed (P【0.05).
文摘Post- dehydration storage life of fruits and plant nuts such as apricot, raisin, date, fig, almond, peanut, pinenut and walnut, was studied. The results showed that radiation dose of 1.0 kGy completely, inhibited insect infestation. Low dose radiation (0.25kGy) plus 20℃ and vacuum extended the storage life for 6 and 12 months in dry nuts and fruits respectively without affecting nutritional quality except ascorbic acid. Packaging in opaque pouches under vacuum proved better than other treatments in maintaining nutritional and sensoric quality.
