Drying vegetable

Thomas P. 1988. Radiation preservation of foods of plant origin. Part VI. Mushrooms, tomatoes, minor fruits and vegetables, dried fruits, and nuts. Crit Rev Food Sci Nutr 26(4) 313—358. 

Table 4-1. Mean elemental concentrations in (pg g ) in rocks, soils and vegetation (dry weight). After Brooks (1987).

Mercapto- Vitis vinifera (Vitaceae) (wine) mimetics] OD-R (vegetable, dry)... 

The unit can be differently defined, considering the objectives, the measurements, the regulations, the costs or other criteria. For example, the vegetation (dried, calcined and prepared for analysis) from a 2m x 2m area can be a unit. A representative unit is the one selected for measuring the target population, so that combined with other representative units it should offer a faithful image of the investigated phenomenon. 

Terrain features which do not appear natural. Cut vegetation dries and changes color rain may wash away covering material and cause an explosive device to sink leaving a surface depression a covered device may appear as a mound. 

F. P. Lund in USD A. Department Circular No. 3, gives the following discussion of vegetable drying. He says ... 

The fatty acid RCOOH may be derived from vegetable drying oils (e.g., soybean, linseed oils) or from nondrying oils (e.g., coconut oil). 

Furukawa et al. reported on a conunercial steam drying and deodorization plant to process soy sauce cakes as feedstock [27]. An agitated trough steam dryer (1.5 ton/h dry product capacity) was used. Deodorization commenced at a moisture level below 4% (dry basis) and a temperature of 135°C. The oils and fats distilling from the cake result in deodorization. Indeed, the fats and oils were used as auxiliary fuels for the process. Concurrent steam drying and deodorization of rice bran, fish meal, and pupa were also reported by Akao [28]. In these products, the odor is due to oxidation of lipids. Akao also showed that the quality of green tea and vegetables dried in steam (e.g., color, odor, etc.) was acceptable. 

A1 Haddad, M., S. Mounir, V. Sobohk, and K. AUaf (2008). Fruits vegetables drying combining hot air, DIC technology and microwaves. International Journal of Food Engineering 4(6) 1491. 

In the following sections only a few types of dryers and drying techniqnes of importance to fruit and vegetable drying are briefly discnssed. Detailed information on their design, operation, and economics may be obtained from references quoted in the relevant sections. 

Absorption, oil n. Oil absorption of a pigment or extender is recorded as the amount of vegetable drying oil required to convert a given mass or volume of the dry powder to a very stiff putty-like paste, which does not break or separate. It is more usually expressed as the pounds of refined linseed oil required for 100 pounds of pigment or gTOOg. 

Garcia nutans oil n. Vegetable drying oil obtained from the species, Euphorbiaceae, which grows in Mexico and Venezuela. It contains over 90% of eleostearic acid and gels in less than 8 min at 282°C. It possesses the following constants Sp gr of 0.942/15°C, refractive index of 1.525, iodine value of 177.9, and saponification value of 189. 

Although IDA can be caused by loss of blood or by poor absorption of iron, the most common cause is insufficient iron in the diet. Dietary iron comes from such sources as meat, eggs, leafy green vegetables, dried beans, and dried fruits. Some breakfast cereals, such as Total, are fortified with iron in the form of iron metal, also known as elemental or reduced iron. The absorption of dietary iron can be enhanced by the intake of vitamin C (ascorbic acid). When the diet fails to provide enough iron, a nutritional supplement may be necessary to prevent a deficiency. Many supplements provide iron in the form of a compound called rroits- sulfate. 

Water Meat, cereals, control of fruit and vegetable drying processes, chocolate, coffee... 

Vegetable Dry matter N-Com-pounds (N x6.25) Available carbo- hydrates Lipids Dietary fiber Ash... 

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