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Register a new userتأثير طرق الحفظ ( التجميد والتجفيف الطبيعي) في المحتوى الميكروبي ومضادات الأكسدة لثمار العناب
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Damascus University رسالة ماجستير
Publication date
2014
fields
Agricultural Engineering
and research's language is
العربية
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حفظت ثمار العناب بطريقة التجميد والتجفيف الطبيعي لمدة (0-3-9-12 )شهرا وقورنت التغيرات في فيتامين C والفينولات الكلية والنشاط المضاد للاكسدة
No English abstract
References used
الدجوى علي (1992) التكنولوجيا الزراعية والعلاج النباتي مكتبة مدبولي القاهرة
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The objective of this investigation was to determine the effect of washing
and cooling treatments on microbial content and sensory evaluation of eggs
during storage. Four treatments were applied: first unwashed and uncooled
(UW-UC), second unwashe
d, but cooled (UW-C), third washed and uncooled
(W-UC), and finally: washed and cooled (W-C). Microbiological studies ( total
count of bacteria, yeast, fungi and salmonella) and sensory evaluation of eggs
have been carried out to determine the best treatment applied on eggs during
storage time (92 days). Result showed that all treatments were free from
Salmonella. The washing and cooling treatment (W-C) was the best, followed
by the unwashed but cooled (UW-C). the third in order was the washed
uncooled and finally the unwashed uncooled treatment.
نفذ البحث خلال الفترة 2013-2016 م في كلية الزراعة بجامعة دمشق , بهدف دراسة تأثير المعاملة ببعض المواد الكيميائية والطبيعية ( 1- ميثيل سكلو بروبان , ونتروبروسيد الصوديوم , الشيتوزان , وأمينوفينل علايسين , والميثيل جاسمونات , وفيتامين E ) في القدرة الت
خزينية لثمار البندورة ( الهجين Tala ) وصفاتها البيوكيميائية ( نسبة المواد الصلبة الذائبة TSS ونسبة الحموضة القاتلة للمعايرة TA ) والفيزيائية ( الصلابة ونسبة الفقد بالوزن والفقد المطلق ومؤشرات اللون ) ومعايير الأكسدة ومضادات الأكسدة .
Semi-wooden cuttings of two - jujuba cultivars were vegetitirely propagated
under greenhouse conditions, by using different concentrations of Indole
butyric acid (IBA), at Hanadi Research Station, Lattakia.
The rooting percentage reached 71.3% aft
er two months for the Ziziphus
jujube mill, and 83.3% for the Ziziphus jujube tayan tsizao, when they were
treated with 4000 mg/L of (IBA) for five seconds while the rooting percentage
was zero for the non-treated cuttings (Control) .
Five Species of the most widely consumed fish in the Syrian Coast (namely
Merluccius merluccius, Diplodus sargus, Siganus luridus, Lithognathus mormyrus, and
Chelon labrosus). were selected for this research. Samples were collected from the fish
m
arket in lattakia, with weight ranging between 150 and 200g. Samples were cleaned by
removing scales and inner organs, freezed at -35°C for five hours and then stored at -
18°C for a maximum period of six months.
Chemical analysis of fish samples was carried out before and after freezing periods
of one week, 1, 2, 4 and 6 months. Analysis included determination of moisture, proteins,
lipids, acidity, volatile nitrogen, and peroxide value. Organoleptic evaluation was also
performed on the control (fresh samples) and on the frozen samples after thawing and
frying. The evaluation included taste, flavor, color, texture or meat consistency and form
homogeneity.
This research was carried out to test the effect of three basic
preservation methods cooling, canning and freezing on the
nutritional value of mushroom Agaricus bisporus. Mushroom were
picked from a private sector then stored for 20 weeks. Chemica
l
analyses of mushroom were conducted at three phases: at time zero
which means immediately after preservation, after ten weeks and
after 20 weeks. Sodium benzoate 5% and potassium serrate and 5%
were tested as preservatives.
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