Fruits in Dry Lands

Tynan Wyatt

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Fruits in Dry Lands

机译：旱地的水果

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For quite some time now my interest in sustainable agriculture has been growing. This interest has led me down seldom traveled corridors of plant literature and the Internet. Often these journeys have held many surprises and fascinating insights, a few of which I would like to share here with my fellow CRFGers.

机译：一段时间以来，我对可持续农业的兴趣一直在增长。这种兴趣使我很少走遍植物文学和互联网的走廊。通常，这些旅程会带来许多惊喜和引人入胜的见解，我想在此与其他CRFGers分享一些。

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《Fruit Gardener》 |2012年第6期|共2页
作者
Tynan Wyatt;
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正文语种 eng
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专利

1. More than pure: Freeze-Dry Foods GmbH (FDF) has developed three new product ideas: freeze-dried wild garlic (also known as wood garlic), freeze-dried green tea in capsules and freeze-dried whole fruits, for fruits with chocolate icing [J] . Food Ingredients and Analysis International . 2004,第4期

机译：不仅仅是纯粹的：Freeze-Dry Foods GmbH（FDF）开发了三种新产品构想：冻干野蒜（也称为木蒜），胶囊中的冻干绿茶和冻干的完整水果，用于巧克力水果刨冰
2. Application of different techniques on stone fruit (Prunus spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties [J] . Anita Vakula, Aleksandra Tepic Horecki, Branimir Pavlic, Journal of Food Processing and Preservation . 2021,第2期

机译：不同技术在石材水果（Prunus SPP中）干燥及物理，化学和生物学特性评估：干果性能的表征
3. Insights in convective drying of fruit by coupled modeling of fruit drying, deformation, quality evolution and convective exchange with the airflow [J] . Thijs Defraeye, Andrea Radu Applied thermal engineering: Design, processes, equipment, economics . 2018,第期

机译：通过果实干燥，变形，质量进化和对流交换的耦合建模对流干燥果实对流干燥的见解
4. Health properties and evaluation of quality of dried strawberry fruit produced using the convective drying method with neural image analysis [C] . K. Przybyl, A. Pilarska, A. Duda, International Conference on Digital Image Processing . 2019

机译：用对流干燥法用神经图像分析产生的健康特性与干草莓果实的评价
5. The role and function of fruit trees and fruit tree-based agroforestry systems in a highland watershed in northern Thailand. [D] . Withrow-Robinson, Bradford Alan. 2001

机译：在泰国北部的高地流域，果树和果树农林业系统的作用和功能。
6. Determination of patulin in products containing dried fruits by Enzyme‐Linked Immunosorbent Assay technique Patulin in dried fruits [O] . Anna Przybylska, Agnieszka Chrustek, Dorota Olszewska‐Słonina, 2021

机译：用酶联免疫吸附试验技术观察蛋白在干果中含有干果含有干果的产品的鉴定
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

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