Ditapis dengan
Development and validation of an in vitroein vivo correlation (IVIVC) model f…
The objective of this study was to develop an in vitroein vivo correlation (IVIVC) model for hydrophilic matrix extended-release (ER) propranolol dosage formulations. The in vitro release characteristics of the drug were determined using USP apparatus I at 100 rpm, in a medium of varying pH (from pH 1.2 to pH 6.8). In vivo plasma concentrations and pharmacokinetic parameters in male beagle dogs…
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- j ournal of food and drug anal ys i s 2 2 ( 2 0 1 4 ) 2 5 7 e2 6 3
- Judul Seri
- j ournal of food and drug anal ys i s
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Evaluation of a health-promoting school program to enhance correct medication…
This study wasan evaluation of the Health Promoting School (HPS) programin Taiwan and its effectiveness in enhancing students’ knowledge and abilities with regard to correct medication usage. In 2011, baseline and follow-up self-administered online surveys were received from 3520 middle-school and primary students from intervention schools, and 3738 students from comparison primary and second…
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- j ournal of food and drug anal ys i s 2 2 ( 2 0 1 4 ) 2 7 1 e2 7 8
- Judul Seri
- j ournal of food and drug anal ys i s
- No. Panggil
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Studying The Effects Of Fish Muscle Incorporation On Storage Stability Of A N…
To investigate the effect of minced fish incorporation on storage stability of a puffed corn-fish snack, treatments including 15% silver carp (Hypophthalmichthys molitrix) meat and 85% corn (seasoned and unseasoned) were produced by a twin screw extruder. The peroxide values (PVs) of treatments increased (P < 0.05) with storage time and reached a peak in the 12th week, then the values declined …
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- 17454557
- Deskripsi Fisik
- Journal of Food Quality 39 (2016) 45–53
- Judul Seri
- Journal of Food Quality
- No. Panggil
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Antifungal, Antiaflatoxin And Antioxidant Activity Of Plant Essential Oils An…
This study presents the efficacy of six essential oils (EOs), viz. Carum carvi,Myristica fragrans, Melaleuca leucadendra, Cinnamomum camphora, Pelargonium odoratissimum and Cymbopogon citratus, as food preservatives based on antifungal,antiaflatoxin and antioxidant activity. The minimum inhibitory concentration of EOs against aflatoxigenic strain of Aspergillus flavus (LHP-10) and 13 other stor…
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- 17454557
- Deskripsi Fisik
- Journal of Food Quality 39 (2016) 36–44
- Judul Seri
- Journal of Food Quality
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The evaluation of metabolizable energy in traditional Korean food for protein…
Background: The validity of energy data in the composition table of Korean food has been in question due to possible differences in its chemical composition from that of western food. Traditional Korean food involves a diverse range of food ingredients so there has been considerable doubt regarding the accuracy of the energy level derived from chemical analysis and energy conversion factors. M…
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- J Ethn Foods 2 (2015) 179e185
- Judul Seri
- J Ethn Foods
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Origin names of gochu, kimchi, and bibimbap
Background: Despite the long history of Korean foods, the truth and history behind them are either scaled down or distorted due to several scholars who happen to “know” hanja (漢字). A representative case is the distortion of the history of gochu, which inflicts serious distortion on foods that also use the very ingredient. As the distorted history of gochu is pushed forward to be true, t…
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- J Ethn Foods 2 (2015) 162e172
- Judul Seri
- J Ethn Foods
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Potential of starter culture to reduce biogenic amines accumulation in som-fu…
This study assessed the effects of starter cultures (Lactobacillus sakei KM5474 and Lactobacillus plantarum KM1450) on the accumulation of biogenic amines (BAs) in Thai traditional fermented fish sausage. BAs formation (cadaverine, putrescine, histamine, tryptamine, phenylethylamine, and tyramine) was significantly higher in som-fug fermentation without starter culture. Accumulation of these BA…
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- J Ethn Foods 2 (2015) 186e194
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- J Ethn Foods
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Food, eating behavior, and culture in Chinese society
Humans need to obtain nutrients from foods in order to survive and be healthy. The requirements of energy and nutrients are different due to differences in race, age, sex, and physical activity level. People living in different places take nutrients from different kinds of food; therefore, nutrition is a cultural biological process rather than a simple physiological and biochemical process. Foo…
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- J Ethn Foods 2 (2015) 195e199
- Judul Seri
- J Ethn Foods
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The legend of laphet: A Myanmar fermented tea leaf
Background: Laphet, a Myanmar traditional fermented tea leaf, has been developed as an ethnic food. It has a very long history in Myanmar. In ancient times fermented tea leaves were used as a peace symbol or peace offering between warring kingdoms. Nowadays, the laphet tray is a main expression of hospitality offering to houseguests. Methods: The culture of laphet, the production of laphet fro…
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- J Ethn Foods 2 (2015) 173e178
- Judul Seri
- J Ethn Foods
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Philippine Pili: Composition of the lipid molecular species
Background/Purpose: The pili tree is indigenous in the Philippines and can easily grow in tropical countries. This research work investigated the potential of pili pulp and pili nut oils for use in the nutraceutical and food industries. Methods: Physicochemical properties, triglyceride, fatty acid and unsaponifiable matter profiles of the enzymatically-produced pili pulp and nut oils were an…
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- J Ethn Foods 2 (2015) 147e153
- Judul Seri
- J Ethn Foods
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Rice-based Korean meals (bibimbap and kimbap) have lower glycemic responses a…
Background: The rate of metabolic syndrome (MetS) is exceptionally high in Korea, and the health risks and dietary implications of MetS have been reported extensively. Although most meals include combination foods, little is known about metabolic responses to meals containing various foods (such as a hamburger, which typically includes meat, bread, and vegetables). The purpose of this study was…
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- J Ethn Foods 2 (2015) 154e161
- Judul Seri
- J Ethn Foods
- No. Panggil
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Methods of preparation of Swazi traditional fermented foods
Background: Fermentation is an age old technique of preserving food in many communities. A wide range of fermented products are prepared by varying the types of raw materials, utensils, and fermentation times. Several fermented foods are consumed in Swaziland. A survey of the types of fermented foods, preparation methods, and utensils used was done in the Hhohho region of Swaziland. The current…
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- J Ethn Foods 2 (2015) 119e125
- Judul Seri
- J Ethn Foods
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Sodium intake and prevalence of hypertension, coronary heart disease, and str…
Background: Despite all the research that has been conducted so far on the correlation between sodium intake and hypertension, coronary heart disease, and stroke, the results thereof have no consistency.Methods: By utilizing the data of the Korea National Health and Nutrition Examination Survey conducted by the Korea Centers for Disease Control and Prevention, we carried out a more systematic i…
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- J Ethn Foods 2 (2015) 92e96
- Judul Seri
- J Ethn Foods
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Discussion on the origin of kimchi, representative of Korean unique fermented…
Background: Kimchi is a unique and traditional fermented ethnic food of Korea, which consists of vegetables such as Chinese cabbage fermented with lactic acid bacteria. However, some argue that kimchi has only existed for 100 years, which is a false assertion. Methods: We will discuss some papers that make statements on kimchi, and provide accurate historical facts on kimchi by analyzing anc…
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- J Ethn Foods 2 (2015) 126e136
- Judul Seri
- J Ethn Foods
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Traditional and ayurvedic foods of Indian origin
The Ayurveda contains a wealth of knowledge on health sciences. Accordingly traditional foods and their dietary guidelines are prescribed in Ayurveda. There is so much similarity in ayurvedic dietetics and traditional foods that many of the traditional health foods in India can be called ayurvedic foods. This review article introduces the concepts of ayurvedic health foods in India and describe…
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- J Ethn Foods 2 (2015) 97e109
- Judul Seri
- J Ethn Foods
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Uniqueness of Ethiopian traditional alcoholic beverage of plant origin,tella
There are many kinds of traditional fermented beverages in Ethiopia, not only of animal origin, but also of plant origin. In everyday life people enjoy fermented beverages and particularly when having guests, they like to treat them to traditional alcoholic beverages. Tella, tej, areki, borde, and shamita are drinks that each household brews to treat guests. Substrates for their production are …
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- J Ethn Foods 2 (2015) 110e114
- Judul Seri
- J Ethn Foods
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Antiobesity effects of kimchi in diet-induced obese mice
Background: The present study was investigated to confirm the antiobesity effect of kimchi in high-fat diet-induced obese C57BL/6 mice. Methods: Mice in the high-fat diet (HFD) group, standardized kimchi (S-Kimchi) group, and Korean commercial kimchi (D-Kimchi) group, but not in the normal-diet group, were fed a high-fat diet (HFD) for the first 4 weeks to induce obesity. From the 5th to 8t…
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- J Ethn Foods 2 (2015) 137e144
- Judul Seri
- J Ethn Foods
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Characteristics of soybean sprout locally cultivated in the Jeonju region, us…
Background: Jeonju has been named by United Nations Educational, Scientific and Cultural Organization (UNESCO) as a Creative City of Gastronomy since 2012. The title was awarded based on foods and traditional culture. Jeonju's homemade food preparation style, which has been passed down for thousands of years, was highly praised. Jeonju bibimbap and kongnamul-gukbap are the representative foods …
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- J Ethn Foods 2 (2015) 84e89
- Judul Seri
- J Ethn Foods
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Historical and biological aspects of bibimbap, a Korean ethnic food
Background: Bibimbap, a Korean rice dish with mixed vegetables, is very popular around the world. The origin, its unique structure, and the health benefits of bibimbap have attracted interest. Although there are many hypotheses about the origin and development of bibimbap, most of them lack strong scientific evidence. Methods: To investigate the biological and historical aspects of bibimbap, Ko…
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- J Ethn Foods 2 (2015) 74e83
- Judul Seri
- J Ethn Foods
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Effect of Chongkukjang on histamine-induced skin wheal response:A randomized,…
Background: Studies in animals have demonstrated the antiallergenic properties of Chongkukjang (CKJ), a traditional Korean food made by fermentation of soybean with Bacillus subtilis. CKJ might therefore be used as an ingredient in a functional food designed to suppress allergies. The purpose of this study was to investigate the effect of CKJ on histamine-induced skin wheal response in healthy …
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- J Ethn Foods 2 (2015) 52e57
- Judul Seri
- J Ethn Foods
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Antiviral activity of Chongkukjang extracts against influenza A virus in vitr…
Background: Chongkukjang is a traditional Korean fermented product prepared from soybeans and reported to have multiple biological functions, including antidiabetic, antiinflammatory, and neuroprotective effects. Influenza is a respiratory disease caused by influenza viruses and continues to be a worldwide threat with a high potential to cause pandemics. Besides vaccination, only two classes of…
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- J Ethn Foods 2 (2015) 47e51
- Judul Seri
- J Ethn Foods
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Some wild growing plants in traditional foods of Uzbekistan
Background: The flora in Uzbekistan is extremely rich and diverse due to its biogeographical features such as a sharply continental climate, deserts, and high mountains. Methods: The collected data were obtained from the 12 villages of the west (Tashkent region), the southern part of Uzbekistan (Kashkadarya and Surhandarya regions), and Karalpakstan by conducting interviews and through scientif…
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- Journal of Ethnic Foods 2 (2015) 25e28
- Judul Seri
- Journal of Ethnic Foods
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Fermented and ripened fish products in the northern European countries
In northern Europe a number of fish products are prepared in such a way that biochemical and microbial action can take place. These are complex processes for which there are few available scientific studies. This article covers the origin, manufacturing, characteristics, and consumption of traditional fermented fish products, including surstr€omming from Sweden, rakfisk from Norway, hakarl f…
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- Journal of Ethnic Foods 2 (2015) 18e24
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- Journal of Ethnic Foods
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Naturally fermented ethnic soybean foods of India
Kinema, hawaijar, tungrymbai, bekang, aakhone, and peruyaan are naturally fermented ethnic soybean foods of India; they are popular among the Mongolian-origin races in the Eastern Himalayas. Bacillus subtilis is the dominant functional bacterium in all naturally fermented soybean foods of these regions. Although there is a good demand for ethnic fermented soybean foods among local consumers in …
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- Journal of Ethnic Foods 2 (2015) 8e17
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- Journal of Ethnic Foods
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Korean traditional fermented soybean products: Jang
Soybeans are produced in large amounts around the world. In Asian countries, soybeans have been used mostly as a source of food, and inWestern countries, they have been used as animal feed and in non-food products. However, since scientific evidence of the dietary benefits of soybeans has been published, the use of soybeans as a food ingredient has increased. In Asia, soybeans have been used in…
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- Journal of Ethnic Foods 2 (2015) 2e7
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- Journal of Ethnic Foods
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Thua nao: Thai fermented soybean
Thua nao is a traditionally fermented food in Thailand. It is manufactured by fermenting cooked soybeans with naturally occurring microbes. There are also similar products including natto in Japan, kinema in India, and chongkukjang in Korea. In Thailand, thua nao is widely consumed, especially by people in the northern part. The product is generally regarded as a protein supplement and widel…
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- J Ethn Foods 2 (2015) 115e118
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- J Ethn Foods
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Starch composition, glycemic indices, phenolic constituents, and antioxidati…
Background: Studies have supported the protective effect of high fruit consumption in the management of chronic diseases such as diabetes. Methods: Thirteen fresh tropical fruits were sourced for and the fruits juices were extracted, freeze dried, and then reconstituted for analysis. The sugar, starch, amylose, and amylopectin contents as well as glycemic indices, antioxidant properties, and th…
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- J Ethn Foods 2 (2015) 64e73
- Judul Seri
- J Ethn Foods
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Effects Of Selected Bio-Fungicide And Fungicide Treatments On Shelf Life And …
In this study, the effects of the application of selected bio-fertilizer and fungicides (Bacillus subtilis, Trichoderma harzianum, Boscalid + Pyraclostrobin,T. harzianum + 1⁄2 Boscalid + Pyraclostrobin, B. subtilis + 1⁄2 Boscalid + Pyraclostrobin) on the quality of Romaine lettuce were investigated. Water, relative water and chlorophyll content, color values, sensory properties and mesophi…
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- Journal of Food Quality 39 (2016) 25–35
- Judul Seri
- Journal of Food Quality
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An External Addition Of Soy Protein Isolate Hydrolysate To Sourdough As A New…
Soy protein isolate (SPI) was hydrolyzed and then its hydrolysate (Hyd-SPI) was supplemented to dough. The dough fermented by a starter consisting of Lactobacillus paralimentarius 412 and Anqi’s yeast was applied to manufacture Chinese steamed bread. Addition of 1% Hyd-SPI to dough is found to significantly improve the farinograph and extensograph values. Moreover, 1% Hyd-SPI stimulates the …
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- Journal of Food Quality 39 (2016) 3–12
- Judul Seri
- Journal of Food Quality
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Lateral Flow Assay–Based Rapid Detection Of Cephalexin In Milk
A rapid and semiquantitative lateral flow assay has been developed for detection of cephalexin (CFX) in milk. The assay is based on a competitive format using polyclonal antibodies. Antibodies were raised in rabbits against CFX-keyhole limpet hemocyanin. The specificity of antibodies was ascertained by direct enzyme-linked immunosorbent assay. The laboratory prepared gold nanoparticles coupled…
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- Journal of Food Quality 39 (2016) 64–73
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- Journal of Food Quality
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Conformational Changes And Kinetic Study Of Actomyosin From Silver Carp Surim…
The cryoprotective effects of modified starch–sucrose mixtures on silver carp surimi were compared with commercial cryoprotectant using the changes in gel strength and actomyosin conformation during frozen storage. Acetic acid esterification starch (AAES)-sucrose maintained the maximum gel strength and Ca2+–ATPase activity throughout the frozen storage (P < 0.05). Hydroxypropylated starch (…
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- Journal of Food Quality 39 (2016) 54–63
- Judul Seri
- Journal of Food Quality
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The Effects Of Cephalaria Syriaca Flour On The Quality Of Sunn Pest (Eurygast…
The effects of Cephalaria syriaca flour on the quality of sunn pest-damaged wheat were investigated. Sunn pest-damaged wheat was blended into sound wheat at different levels (5, 10 and 15%). C. syriaca flour was then added at 0.5, 1.0 and 1.5% levels. The rheological properties of sunn pest-damaged wheat flour with added C.syriaca flour were considerably improved, in particular with regard to f…
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- 17454557
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- Journal of Food Quality 39 (2016) 13-24
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- Journal of Food Quality
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Ergonomic assessment of drivers in MF285 and MF399 tractors during clutching …
Tractor as one of the most widely used agricultural machinery should be considered from different aspects. The frequent application of clutch and brake pedals and also the steering wheel within farms, along with the unfavorable working conditions, cause negative effects on the occupational health of the tractor drivers. Thus, in this research, the imposed forces on three engaged muscles includi…
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- INFORMATION PROCESSING IN AGRICULTURE 3 (2016) 54–60
- Judul Seri
- INFORMATION PROCESSING IN AGRICULTURE
- No. Panggil
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Developing a Why–How Question Answering system on community web boards with…
The research aims to develop an automatic Question Answering system, in particular Why and How questions, on community web-boards to support ordinary people in preliminary diagnosis and problem solving, such as plant disease problems. The research includes two main problems: Why and How question identification and Why and How answer determination, where Why and How questions are based on expla…
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- INFORMATION PROCESSING IN AGRICULTURE 3 (2016) 36–53
- Judul Seri
- INFORMATION PROCESSING IN AGRICULTURE
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Agricultural information dissemination using ICTs:A review and analysis of in…
Over the last three decades, China’s agriculture sector has been transformed from the traditional to modern practice through the effective deployment of Information and Communication Technologies (ICTs). Information processing and dissemination have played a critical role in this transformation process. Many studies in relation to agriculture information services have been conducted in China,…
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- INFORMATION PROCESSING IN AGRICULTURE 3 (2016) 17–29
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- INFORMATION PROCESSING IN AGRICULTURE
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Application of near infrared spectroscopy in cotton fiber micronaire measurement
The term ‘‘micronaire” describes an important cotton fiber property by characterizing both the fiber maturity and fineness. In practice, micronaire is regularly measured in laboratories with the well established high volume instrumentation (HVITM) protocol. In most scenarios,cotton breeders/geneticists sent cotton breeding line field trial samples to laboratories equipped to use the HVITM…
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- INFORMATION PROCESSING IN AGRICULTURE 3 (2016) 30–35
- Judul Seri
- INFORMATION PROCESSING IN AGRICULTURE
- No. Panggil
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Bulk density of mineral and organic soils in the Canada’s arctic and sub-ar…
Bulk density is an indicator of soil compaction subject to anthropogenic impact, essential to the interpretation of any nutrient budgets, especially to perform carbon inventories. It is so expensive to measure bulk density in arctic/sub-arctic and there are relatively very few field measurements are available. Therefore, to establish a bulk density and SOC empirical relationship in Canada’s a…
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- INFORMATION PROCESSING IN AGRICULTURE 2 (2015) 183–190
- Judul Seri
- INFORMATION PROCESSING IN AGRICULTURE
- No. Panggil
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GIS based generation of dynamic hydrological and land patch simulation models…
This paper introduces a GIS based methodology to generate dynamic process model for the simulation based analysis of a sensitive rural watershed. The Direct Computer Mapping (DCM) based solution starts from GIS layers and, via the graph interpretation and graphical edition of the process network, the expert interface is able to integrate the field experts’knowledge in the computer aided gener…
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- INFORMATION PROCESSING IN AGRICULTURE 3 (2016) 1–16
- Judul Seri
- INFORMATION PROCESSING IN AGRICULTURE
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Impedance analysis of Labisia pumila plant water status
Labisia pumila (Kacip fatimah) is a popular medicinal plant in Malaysia. The constituents of this plant have been reported to possess anticancer, antioxidant and anti-inflammatory properties. The growth and production of L. pumila is greatly influenced by the plant water status. Current techniques to measure plant water status are generally based on the plant soil moisture, which apparently did…
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- INFORMATION PROCESSING IN AGRICULTURE 2 (2015) 161–168
- Judul Seri
- INFORMATION PROCESSING IN AGRICULTURE
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Exposing vocabularies for soil as Linked Open Data
Standards to describe soil properties are well established, with many ISO specifications and a few international thesauri available for specific applications. Besides, in recent years, the European directive on ‘‘Infrastructure for Spatial Information in the European Community (INSPIRE)” has brought together most of the existing standards into a well defined model.However, the adoption of…
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- INFORMATION PROCESSING IN AGRICULTURE 2 (2015) 208–216
- Judul Seri
- INFORMATION PROCESSING IN AGRICULTURE
- No. Panggil
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Detection of flock movement and behaviour of broiler chickens at different fe…
The behaviour of broiler chickens has been extensively studied as a function of stocking density and environmental conditions, but limited information was reported in the scientific literature about the effect of feeder type on birds’ feeding process. The main objective of this study was to assess the effects of three different feeder types in relation to the birds’behaviour in its surround…
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- INFORMATION PROCESSING IN AGRICULTURE 2 (2015) 177–182
- Judul Seri
- INFORMATION PROCESSING IN AGRICULTURE
- No. Panggil
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Life cycle assessment of open field and greenhouse cultivation of lettuce and…
In the present paper, a life cycle assessment (LCA) study regarding barley and lettuce production in Spain (Barrax and Santomera regions) and Italy (Albenga region) in both open field (OF) and standard greenhouse (GH) cultivations was performed in order to evaluate energy consumption and environmental impacts. The study examines also the impact of the use of compost produced from agricultural …
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- INFORMATION PROCESSING IN AGRICULTURE 2 (2015) 191–207
- Judul Seri
- INFORMATION PROCESSING IN AGRICULTURE
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Design, development and field assessment of a controlled seed metering unit t…
A newcontrolled seed metering unit was designed and mounted on a common grain drill for direct seeding of wheat (DSW). It comprised the following main parts: (a) a variable-rate controlled direct current motor (DCM) as seed metering shaft driver, (b) two digital encoders for sensing the rotational speed of supplemental ground wheel (SGW) and seed metering shaft and (c) a control box to handle a…
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- INFORMATION PROCESSING IN AGRICULTURE 2 (2015) 169–176
- Judul Seri
- INFORMATION PROCESSING IN AGRICULTURE
- No. Panggil
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Greenness identification based on HSV decision tree
Greenness identification from crop images captured outdoors is the important step for crop growth monitoring. The commonly used methods for greenness identification are based on visible spectral-index, such as the excess green index, the excess green minus excess red index, the vegetative index, the color index of vegetation extraction, the combined index. All these visible spectral-index based…
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- INFORMATION PROCESSING IN AGRICULTURE 2 (2015) 149–160
- Judul Seri
- INFORMATION PROCESSING IN AGRICULTURE
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Capacitive sensor probe to assess frying oil degradation
The repeated usage of frying oil has been proven hazardous due to the degradation process by chemical reactions that lead to changes in the quality of the oil. Currently, the degree of frying oil degradation is indicated by the percentage of its total polar compounds (TPC). In this study, a capacitive sensor was designed to assess frying oil degradation at several heating time intervals by meas…
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- INFORMATION PROCESSING IN AGRICULTURE 2 (2015) 142–148
- Judul Seri
- INFORMATION PROCESSING IN AGRICULTURE
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Defining the effect of sweep tillage tool cutting edge geometry on tillage fo…
The energy required for tillage processes accounts for a significant proportion of total energy used in crop production. In many tillage processes decreasing the draft and upward vertical forces is often desired for reduced fuel use and improved penetration, respectively. Recent studies have proved that the discrete element modelling (DEM) can effectively be used to model the soil–tool intera…
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- INFORMATION PROCESSING IN AGRICULTURE 2 (2015) 130–141
- Judul Seri
- INFORMATION PROCESSING IN AGRICULTURE
- No. Panggil
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Assessment of groundwater contamination risk in an agricultural area in north…
In the present study a specific approach is followed, considering the Pesticide DRASTIC and Susceptibility index (SI) methods and a GIS framework, to assess groundwater vulnerability in the agricultural area of Albenga, in north Italy. The results indicate ‘‘high’’ to ‘‘very high’’ vulnerability to groundwater contamination along the coastline and the middle part of the Albenga …
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- ISBN/ISSN
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- Deskripsi Fisik
- INFORMATION PROCESSING IN AGRICULTURE 2 (2015) 109–129
- Judul Seri
- INFORMATION PROCESSING IN AGRICULTURE
- No. Panggil
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Thematic harvesting of agricultural resources from generic repositories
Metadata aggregators and service providers harvest entire collections or they restrict harvesting by date or sets. However most often user approach to collections is not by dates or set names but by domain based keywords. Harvesting by domains is an issue when service providers attempt to collect data from multiple sources. The main problem is that harvesters,at present, do not have the facilit…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- INFORMATION PROCESSING IN AGRICULTURE 2 (2015) 93–100
- Judul Seri
- INFORMATION PROCESSING IN AGRICULTURE
- No. Panggil
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Drying kinetics of whole and sliced turmeric rhizomes (Curcuma longa L.) in a…
Drying of turmeric was carried out in a solar conduction dryer (SCD). Drying air temperature was achieved around 39–51 C for an ambient temperature in the range of 25–28 C. Moisture content from 78.65% (wb), was reduced to 6.36% (wb) and 5.50% (wb) for solid and sliced samples respectively in 12 h effective drying time. Drying curve of sliced samples showed more uniform falling in compar…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- INFORMATION PROCESSING IN AGRICULTURE 2 (2015) 85–92
- Judul Seri
- INFORMATION PROCESSING IN AGRICULTURE
- No. Panggil
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Drying kinetics of technical specified rubber
This paper reports the study of crumb rubber drying in different experimental designs. It is important to understand the characteristics of crumb rubber drying in order to formulate a better drying strategy that could give higher energy efficiency. Four experiments were carried out with constant heat at maximum 100 C and a stainless steel container was used to hold the sample of crumb rubber u…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- INFORMATION PROCESSING IN AGRICULTURE 2 (2015) 64–71
- Judul Seri
- INFORMATION PROCESSING IN AGRICULTURE
- No. Panggil
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Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah