Dissertations / Theses on the topic 'Jerusalem artichoke'
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1
Laberge, Christiane. "Production and diseases of Jerusalem artichoke." Thesis, McGill University, 1986. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=65448.
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2
Baltacioglu, Cem. "Production Of Chips And Crisp From Jerusalem Artichoke." Phd thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12614084/index.pdf.
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Jerusalem artichoke has been cultivated in various regions without any special breeding technique. On the other hand, in food industry it does not have a wide usage area. Hence, in food industry its use as a potato substitute in some products is believed to be increasing its economical value. As a first attempt chips and crisps produced from Jerusalem artichoke was analyzed for texture, sensory, color, oil and moisture content.
Jerusalem artichoke chips were fried in a bench top deep fat fryer for 120s, 180s and 240s at 160°C, 170°
C, 180°
C and 190°
C. When microwave oven was used samples were cooked for 60s, 75s, 90s, 105s, 120s, 135s and 150s at 600 Watt and 900 Watt. Rheological properties of Jerusalem artichoke puree were investigated and Xanthan gum (2%wb) and sodium metabisulphite (1%wb) added for the desired puree consistence and color. After the production of puree Jerusalem artichoke flour was produced and water added to this flour then dough obtained again. Rheological behaviour of the original puree and these prepared from the containing 1- 4.5 and 1 - 5.0 part water were quite similar. In the light of the experimental results obtained as frying temperature and treatment time increased, moisture content and lightness of the Jerusalem artichoke products have decreased but a*and b* values, hardness, fracture and oil content increased. The best results for frying of Jerusalem artichoke seem to be 180°
C with about 240s treatment time for the chips and the same temperature for 180s for the crisps. As microwave power level and duration of treatment increased, moisture content and lightness of the microwave cooked Jerusalem artichoke products have decreased, but a* and b* values increased. Hardness and fracturability values of the products first increased with time and then decreased. When microwave oven was used, the best results were obtained for about 105s treatment time at 600W for the Jerusalem artichoke chips and about 60s processing time at 900W for the crisp. Since treatment time for cooking was significantly reduced when microwave cooking was used, this method could be recommended as an alternative to conventional deep fat frying, as oil is not used as well.
3
Dilawri, Nitin Carleton University Dissertation Biology. "Production and potential applications of flour from Jerusalem artichoke tubers." Ottawa, 1989.
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4
Darwen, Christopher. "A study of fructan metabolism in the Jerusalem artichoke (Helianthus tuberosus L.)." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293776.
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Lodge, Kathryn S. L. "A study of fructan biosynthesis in the Jerusalem artichoke (Helianthus tuberosus L.)." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.359104.
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6
Kotchan, Andrew Brian. "Evaluation of yucca extract, amino acid and Jerusalem artichoke supplementation in pig diets." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ32157.pdf.
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Paseephol, Tatdao, and s3102901@student rmit edu au. "Characterisation of Prebiotic Compounds from Plant Sources and Food Industry Wastes: Inulin from Jerusalem Artichoke and Lactulose from Milk Concentration Permeate." RMIT University. Applied Sciences, 2008. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20081205.111622.
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The development of processes for the preparation of prebiotic compounds, namely inulin from tubers of Jerusalem artichoke (JA-Helianthus tuberosus L.), and lactulose from milk concentration permeate (MCP) was examined. Inulin was extracted from the whole JA tubers using hydrothermal extraction process, followed by clarification and concentration. The concentrate was fractionated using two different procedures i.e. ethanol fractionation and cold precipitation (+4 and/or -24C) into high- and low-molecular-weight components. The most satisfactory method was cold fractionation wherein the insoluble heavier inulin fractions were found to settle to the bottom and were separated and spray-dried to obtain inulin powder. Lactose in MCP was isomerised into lactulose using carbonate-based catalysts (oyster shell and egg shell powders) followed by clarification and concentration. The high-performance liquid chromatography with refractive index detector (HPLC-RID) chr omatograms and changes in pH and colour values confirmed the conversion of lactose into lactulose and decomposition of lactulose into by-products. The results obtained showed the suitability of oyster shell powder for lactose isomerisation in lieu of egg shell powder. For preparing lactulose-enriched MCP with acceptable lactulose yield of 22%, the optimum reaction conditions were found to be catalyst loading of 12 mg per mL of MCP and isomerisation time of 120 min at 96C. The resulting products i.e. JAI concentrate and powder and lactulose-enriched MCP syrup (40B) were tested for their prebiotic power in media broth and in fermented milk models. Prebiotic properties of these compounds were observed as supplementation levels increased from 0-2% to 3-4%. Based on the growth and acidification abilities of the probiotic strains tested, the combination of Lactobacillus casei LC-01 with JAI, and Lactobacillus acidophilus LA-5 with lactulose-enriched MCP syrup were found to be the best for development of synbiotic yoghurt. The prebiotic effect of JAIP was then compared with the two commercial chicory inulin products (Raftiline GR and Raftilose P95). Probiotic yoghurts supplemented with 4% inulin powders were prepared from reconstituted skim milk using mixed cultures of Lactobacillus casei LC-01, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (1:0.5:0.5, w/w). The survival and acidifying activity of probiotic and lactic acid cultures were investiga ted during the shelf life of 28 days at 4C. Incorporation of JAIP and chicory inulins resulted in a significant improvement in viability of LC-01 compared with non-supplemented yoghurt, maintaining more than 107 CFU g-1 throughout storage time. Additionally, the suitability of JAIP as fat replacer was determined in a set of fat-free yoghurt in comparison to three commercial chicory inulin products. Results of large deformation tests revealed that the firmness of JAIP-supplemented yoghurt was reduced to a similar level as the full-fat control yoghurt. However, small deformation results showed that the JAIP could not fully mimic milk fat to the same extent as Raftiline HP with an average DP of 23. The rheological effects of JAIP addition were comparable to those of short-chain (Raftilose P95 with an average DP of 4) and medium-chain inulins (Raftiline® GR with an average DP of 12).
8
Yildiz, Sibel. "Production Of Sweetening Syrups With Functional Properties." Phd thesis, METU, 2006. http://etd.lib.metu.edu.tr/upload/12607908/index.pdf.
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Extraction of fructo-oligosaccharide syrups from grated jerusalem artichoke (JA) tubers was studied by water at 20-60°C by determining the yield, degree of polymerization (DP), product profile (DP of up to 6) and prebiotic effect using Lactobacillus plantarum on samples harvested between October and April, stored for 0-20 days. The optimum solvent to solid ratio was 4, the duration of shaking water bath extraction was 40 min and yield based on JA were 12-17%. Temperature was found to improve yield and functionality, and citric acid, at 26 mM, improved the color and darkness by 70 and 80%, respectively. Short-time (1 min) microwaving prior to extraction increased the yield by about 20%, decreased the amount of sugars with DP 1 and 2 and increased the amounts of oligosaccharides (OS) with DP 3-6, although the prebiotic effect increased only slightly
while the color and darkness of the syrup were tripled. Ultrasound-assisted-extraction (USE) gave best performance at 3 min duration
decreased the amounts of sugars with DP 1-2, increased the amounts of OS with DP 3-6, with 18% decrease in the yield. The better functionality of USE syrups were also indicated by 2.5 times higher growth rate of L.plantarum. The application of USE at 60°
C compared to 20°
C almost tripled the amounts of functional sugars. In order to obtain the largest proportion of monosaccharide units as functional sugars, 10 day storage at 4°
C after harvest was indicated. Ultrasonication did not affect the color but the darkness was doubled. The density and viscosity of all the syrups were practically the same.
9
Kupčiūnaitė, Karolina. "Topinambo (Helianthus tuberosus L.) gumbų kokybės rodiklių vertinimas ontogenezės ciklo metu." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2014. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2014~D_20140613_103342-94399.
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Darbo objektas– topinambų gumbų veislės: 'Albik', 'Rubik', 'Sauliai'.
Darbo tikslas – įvertinti topinambų (Helianthustuberosus L.) gumbų cheminės sudėties kitimą jų vegetacijos laikotarpiu.
Darbo metodai – Topinambų gumbų cheminės sudėties tyrimai atlikti Aleksandro Stulginskio universitete Maisto žaliavų, agronominių ir zootechninių tyrimų laboratorijoje. Eksperimentas buvo atliktas 2012 m. Petro Tiknevičiaus ekologiniame ūkyje, kuris yra Alytaus apskrityje, Varėnos rajone, Geidukonių kaime, pietrytinėje Lietuvos dalyje, smėlingoje Dainavos aukštumoje ir Eišiškių plynaukštėje. Atliktas dviejų veiksnių eksperimentas: veiksnys A – topimanbo veislė, veiksnys B – gumbų vystymasis ontogenezės ciklo metu (mėnesiai). Mėginiai imti 8 kartus: kovo, balandžio, gegužės, birželio, rugpjūčio, rugsėjo, spalio, lapkričio mėnesisias. Topinambų gumbuose standartizuotais metodais nustatyta cheminė sudėtis: sausųjų medžiagų, tirpių sausųjų medžiagų, vitamino C, žalių proteinų, žalios ląstelienos, žalių pelenų, nitratų ir kalio kiekiai. Tyrimų duomenys statistiškai apdoroti dviejų veiksnių dispersinės analizės metodu, apskaičiuotas mažiausias esminis skirtumas (R05). Paskaičiuotas koreliacinis priklausomumas, bei determinacijos koeficientas naudojant kompiuterinę programą Stateng. Paskaičiuoti vidurkiai ir standartiniai nuokrypiai.
Darbo rezultatai: 'Albik' veislės gumbuose esmingai daugiausiai sausųjų medžiagų (25,3%) nustatyta lapkričio mėnesį, t.y. XII organogenezės etapo metu, o tirpių... [toliau žr. visą tekstą]Object of the research: varieties of Jerusalem artichoke tubers “Albik“, “Rubik“, “Sauliai“. Research methods: the analysis of chemical structure of Jerusalem artichoke tubers was performed in the laboratory of Raw Materials for Food, Zootechnical and Agronomical Analysesat AleksandrasStulginskis University. The experiment was carried out in 2012, the place of the experimentwas PetrasTikneviciusorganic farm located in Alytus region, Varena district, Geidukoniai village. The village is located in the South East part of Lithuania, in sandy uplands of Dainava region and plateau of Eisiskes. A two- factor experiment was carried out: the factor A was represented by the variety of Jerusalem artichoke, whereas the factor B indicated the development of the tubers during the cycle of ontogenesis (months). The samples were taken eight times: in March, April, May, June, August, September, October, and November. The following chemical structure of Jerusalem artichokes was determined through the application of standardized methods: the amount of dry matter, soluble dry matter, vitamin C, crude proteins, crude cellulose, crude ash, nitrates and potassium. Processing of the data of the analysis was carried out through the application of the method of Dispersive analysis; the minimum essential difference (R05) between two factors was calculated. Correlation dependency and the ratio of determination were calculated through the application of computer program Stateng. Averages and... [to full text]
10
Kelpšienė, Rūta. "Topinambo (Helianthus tuberosus l.) gumbų kokybės kitimas laikymo metu." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2010. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2010~D_20100609_134243-05939.
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Darbo tikslas – ištirti topinambo (Helianthus tuberosus L.) gumbų kokybės kitimą laikymo metu.
2009 metais tyrimams skirti topinambų gumbai išauginti Kauno rajone Babtuose, Lietuvos sodininkystės ir daržininkystės institute. Dviejų selekcinių linijų 05-1 bei 05-7 topinambų gumbai pasodinti gegužės pirmąjį dešimtadienį, nukasti lapkričio mėnesį.
Topinambų gumbai po nukasimo 3 savaites laikyti +10oC temperatūros patalpoje žaizdų užgyjimui.
Visi mėginiai buvo laikyti 20 savaičių durpėse (4 pakartojimais po 8 kg) šaldymo spintose KX – Ю su automatiniu temperatūros reguliatoriumi, esant 2ºC temperatūrai ir 90 - 95 % santykiniam oro drėgniui.
Standartiniais metodais žaliavoje nustatyti sausųjų medžiagų, tirpių sausųjų medžiagų, žalios ląstelienos, žaliųjų proteinų bei amino rūgščių kiekiai.
Tyrimų duomenų vidurkiai bei standartiniai nuokrypiai apskaičiuoti „Microsoft Excel“ programa, koreliacinio ryšio analizė – „STAT for EXCEL“ programa (paketas Selekcija, AGROLITPA, 2004. P. Tarakanovas).
Nustatyta, kad po 5 mėnesių sausųjų medžiagų kiekis 05-7 selekcinės linijos gumbuose buvo 2,19 % didesnis nei 05-1 selekcinės linijos gumbuose. Po 5 laikymo mėnesių esminiai didesnės tirpių sausųjų medžiagų, žalios ląstelienos kiekių netektys (atitinkamai 1,95 % ir 0,85 %) nustatytos 05-1 selekcinės linijos topinambų gumbuose. Visų tyrimų laikotarpiu daugiausiai abiejų selekcinių linijų laikomuose topinambų gumbuose buvo nustatyta nepakeičiamosios amino rūgšties arginino ir pakeičiamosios... [toliau žr. visą tekstą]Aim of work – to research the quality changes of Jerusalem artichoke during storageing. In 2009 the Jerusaelem artichoke tubers were grown in Kaunas distric Babtai, Lithuanian institute of gardening and olericulture. Two selection Jerusalem artichoke lines 05-1 and 05-7 were planted in the begining of may and harvested in November. After that they were kept in temperature +10 for 3 weeks in order to treat the slash. The all examples were put in automatically adjusting fridge KX-10 for 20 weeks (8 kg in four replications), where the temperature was 0 – 2 Celsius and the relative humidity 90 – 95 %. The chemical composition was analysed using standart methods: amount of dry matters, melting dry materials, crude proteins, dietary fiber, amino acids. The research data average and standart deviations was calculated using Microsoft Excel program, correlation analyses – „STAT for EXCEL“ program (Selection, Agrolitpa, 2004. P. Tarakanovas). After five months of storage the amount of dry matters in 05-7 selection line tubers was 2,19 % bigger, than in 05-1 selection line tubers. The bigger melting dry materials, diatary fiber losses (accordingly 1,95% and 0,85%) after five months of storage were determine in 05-1 selection line tubers. The biggest amount of inalterable amino acids arginine and glutamine and the smallest amount of alterable amino acids methionine and proline were determine in both of selection line tubers. After five months of storage the quality of 05-7 selection... [to full text]
11
Laurinaitytė, Dovilė. "Topinambų džiovinimas aktyviąja ventiliacija." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2013. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2013~D_20130621_140428-52692.
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Tikslas. – nustatyti optimaliausią džiovinimo būdą, siekiant užtikrinti kuo geresnę gumbų kokybę tolesniame jų panaudojime. Objektas. Du skirtingi džiovinimo būdai: džiovinimas aktyviąja ventiliacija ir aukštatemperatūris džiovinimas. Topinambų stiebus geriausiai nuimti kada jie būna natūraliai išdžiūvę lauke. Tuomet jų stiebų drėgnis svyruoja nuo 20% iki 35% , gumbų būna 70% - 80% drėgnio. Norint topinambus išlaikyti ištisus metus reikia sumažinti jų drėgnį, kad nevyktų jų fiziologiniai. Procesą reikia parinkti optimaliausią ir kontroliuoti jį visą džiovinimo laika. Naudojamus maistui ir pašarams topinambus negalima perkaitinti ir viršyti 45 0C temperatūros. Topinambai turi išdžiūti iki 18% - 20%. Pateiktoje darbo literatūros apžvalgoje išanalizuotos topinambų panaudojimo galimybės ir jų džiovinimo procesai. Ištirtas dvejopas topinambų džiovinimas panaudojant skirtingas džiovinimo temperatūras, bei lyginamuosius oro srautus. Nustatyta, kad džiovinant topinambus aktyviąja ventiliacija norimą drėgnį pavyksta pasiekti tik prie didelių ventiliavimo intensyvumų. Taip pat nustatyta temperatūros įtaka džiovinant smulkintus topinambų gumbus esant aukštoms temperatūroms.Purpose of the study - determine the best method of drying in order to ensure the best possible quality of tubers to your operation further. The object of the work. Two different drying methods: drying of active ventilation, and high-temperature drying. Jerusalem artichoke stems is best removed when they are allowed to dry naturally in the field. Then the stems humidity ranges from 20% to 35%, the tuber is 70% - 80% humidity. In order to maintain a year-round Jerusalem artichoke need to reduce their moisture content, that there is no physiological. The process should be the most optimal and control it all the drying time. Used in food and feed, Jerusalem artichoke can not be overheated and exceed 45 0C temperature. Jerusalem has to dry to 18% - 20%. The following literature review analyzed the work of Jerusalem artichoke usability and drying processes. Analyzed using a two-fold Jerusalem artichoke drying different drying temperatures, and comparative air flow. It was found that drying Jerusalem artichoke active ventilation manage to achieve the desired moisture content only at high intensities ventilation. Also the temperature on drying chopped artichoke tubers at high temperatures.
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Marien, Charlotte [Verfasser]. "Effects of tubers of the Jerusalem artichoke (Helianthus tuberosus) and potatoes (Solanum tuberosum) on the intestinal microbiota of pigs and evaluation of a procedure for quantification of microbial mass in pig faeces / Charlotte Marien." Kassel : Universitätsbibliothek Kassel, 2011. http://d-nb.info/1018623000/34.
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Glatter, Maren [Verfasser], Annette [Gutachter] Zeyner, Gerhard [Gutachter] Breves, and Ellen [Gutachter] Kienzle. "Effects of apparently prebiotic doses of Jerusalem artichoke meal on gastrointestinal microbiota as well as glycaemic and insulinaemic responses of adult healthy horses : [kumulative Dissertation] / Maren Glatter ; Gutachter: Annette Zeyner, Gerhard Breves, Ellen Kienzle." Halle (Saale) : Universitäts- und Landesbibliothek Sachsen-Anhalt, 2019. http://d-nb.info/1210728214/34.
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Jablonski, Lukasz. "Versuche zur Phytoremediation von schwermetallbelasteten Böden und Verwertung der beladenen Pflanzenreste durch alkoholische Gärung." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2015. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-178430.
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Diese Arbeit hat das Ziel zu prüfen, inwieweit Energiepflanzen, die zur Erzeugung von Bioethanol verwendet werden sollen, für eine Phytoremediation SM-kontaminierter Flächen geeignet sind. In den durchgeführten Arbeiten wurden Topinambur/Kartoffel (Knollen-pflanzen), Zuckerrübe und Winterroggen auf SM/R- haltigem Boden angebaut und die Abhängigkeit des Pflanzenwachstums und der SM-Aufnahme von den SM/R- Konzentrationen, den pH- Bedingungen und der Zugabe verschiedener Zuschlagsstoffe (zur Verbesserung der Bodenbedingungen und des Pflanzenwachstums) untersucht. Anschließend wurden Gärversuche zur Erzeugung von Bioethanol mit den belasteten Pflanzenresten durchgeführt. Weiterhin wurde auch eine Bilanzierung des Verbleibs von Schwermetallen in den verschiedenen Produkt- und Abproduktströmen durchgeführt.
Um die Praktikabilität dieses Verfahrens zu untersuchen, wurde am Ende dieser Arbeit eine Energiebilanz durchgeführt sowie die Wirtschaftlichkeit betrachtet. Eine solche Kopplung der Phytoremediation mit einer anschließenden Erzeugung von Bioethanol ist bisher noch nicht aus der Literatur bekannt. Im Laufe der Arbeiten und Versuche hat sich gezeigt, dass der Anbau von Kartoffeln, Roggen und Topinambur auch unter den vorhandenen Bodenbedingungen (niedriger pH-Wert, wenig verfügbarer Stickstoff und Phosphor) uneingeschränkt möglich ist. Die Erträge von Topinambur und Winterroggen waren am besten bei mineralischer Düngung, ohne eine Intervention im organischen Substanzgehalt und im pH-Wert des Bodens, aber nur durch ausreichende Düngung mit Stickstoff.
Die Vergärung aller Pflanzen verläuft unproblematisch, die Ausbeute aus 100 kg Rohstoff ist vergleichbar mit unkontaminiertem Pflanzenmaterial. Die Gärflüssigkeit aus der Vergärung aller Pflanzen und der feste Gärrest aus der Winterroggen- und Zuckerrübenvergärung lässt sich gesetzeskonform als Dünger nutzen. Der feste Gärrest aus der Kartoffel- und Topinamburgärung darf wegen einer Überschreitung der Grenzwerte von Cd und Ni nicht als Dünger verwertet werden. Er muss einer anderen Verwendung zugeführt werden (z.B. Verbrennung und Deponie).
Der beste Austrag von Metallen pro Hektar in einer Vegetationszeit kann mit Topinambur erreicht werden (5189 g Al, 568 g Ni, 18,6 g Cd und 2,1 g U). Das Energiegewinn/Energieeintrag-Verhältnis, wenn nur die Pflanzenteile, die Stärke oder direkt vergärbare Zucker enthalten, in Alkohol umgewandelt werden, überschritt im Fall der Kartoffel (1,13) und des Winterroggens (1,16) den Wert 1 und im Fall der Zuckerrübe wurde fast der Wert 1 erreicht. Ein monetärer Gewinn ist zu erzielen mit der Alkoholherstellung aus Zuckerrüben, Winterroggen und Kartoffeln. Den besten Gewinn gewährleisten die Zuckerrübe mit über 1000 €/ha und der Winterroggen mit 447 €/ha. Ein solches Verfahren kann einen Beitrag zur schonenden Rekultivierung schwermetall-kontaminierter Flächen leisten (Habitaterhaltung, geringere Hypotheken für zukünftige Generationen), die Kosten der gesamten Sanierung durch einen Erlös senken sowie einen Beitrag zur Erzeugung eines CO2-neutralen Energieträgers leisten.
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Jancevičius, Darius. "Topinambų (Helianthus tuberosus L.) gumbų laikymo sąlygų optimizavimas." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2009. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2009~D_20090615_115515-78715.
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Topinambų (Helianthus tuberosus L.) gumbų laikymo sąlygų optimizavimas
2006 m. Lietuvos žemės ūkio universiteto pomologiniame sode išaugintoje topinambų veislėje ‘Swojecki’ tirta laikomų sandėlyje gumbų cheminė sudėtis. Standartiniais metodais žaliavoje nustatyti sausųjų medžiagų, tirpių sausųjų medžiagų, bendrojo, redukuojančių sacharidų bei sacharozės, žalios ląstelienos, žaliųjų proteinų, amino rūgščių kiekiai bei laikymo metu susidarę masės nuostoliai.
Tyrimų duomenų vidurkiai bei standartiniai nuokrypiai statistiškai apdoroti programa „Microsoft Excel“. Skirtumų esmingumas (P≤0,05) apskaičiuotas programa „Statistica“.
Nustatyta, kad po keturių mėnesių sausųjų medžiagų kiekis topinambų gumbuose, laikytuose polipropileniniuose maišuose, buvo 2,2 karto didesnis nei laikytuose durpėse ar smėlyje. Esminiai didžiausios tirpių sausųjų medžiagų, žalios ląstelienos ir žaliųjų proteinų kiekių netektys (atitinkamai 4,0%, 1,5 % ir 4%.) po keturių laikymo mėnesių nustatyta gumbuose, laikytuose polipropileniniuose maišuose. Esminiai mažiausi bendrųjų sacharidų ir sacharozės kiekiai nustatyti po dviejų mėnesių topinambų gumbuose, nepriklausomai nuo to, kur jie buvo laikyti. Esminiai didžiausi per visą tyrimo laikotarpį redukuojančiųjų sacharidų kiekiai nustatyti polipropileniniuose maišuose, laikytuose topinambų gumbuose. Visu tyrimų laikotarpiu daugiausiai laikomuose topinambų gumbuose, nepriklausomai kur jie buvo laikomi, buvo sukaupta nepakeičiamosios amino rūgšties arginino ir... [toliau žr. visą tekstą]The chemical composition during storage of tuber in Jerusalem artichoke cv. ‘Swojecki’, grown on pomological garden of Lithuanian University of in 2006 was assayed. By means of Standard methods the quantity of dry substance, soluble dry substance, total, reducing sugar, sucrose, raw fibre, raw proteins, amino acids also mass losses were estimated. For statistic analysis arithmetic average and standard deviation was calculated using MC EXCELL. To evaluate data validity statistic (P≤0,05) program „Statistica“ were used. It was established, that after four storage month the amount of dry matter in tubers which have been storage in polypropylene bags was 2,2 time bigger if compare those with tubers in peat or sand. Essential largest losses amounts of soluble dry matter, raw fibre also raw proteins (correspondingly 4,0%, 1,5 % and 4%) have been estimated in tubers which were storage in polypropylene bags. According results the essential smallest amounts of total saccharides, also sucrose where accumulated in tubers after two moth independent where they have been storage. Essential largest amounts of reducing sugars during all storage period have been estimated in tubers which were storage in polypropylene bags. During all storage period independent storage method the largest indispensable amino acid arginine also replaceable glutamine and the smallest amounts of methyonine and tyrosine have been established. The smallest mass losses during all storage period have been identify... [to full text]
16
Zawistowski, Jerzy. "Polyphenol oxidase of Jerusalem artichoke (Helianthus tuberosus L.) tubers : isolation, purification and properties." 1988. http://hdl.handle.net/1993/16698.
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Wesenberg, Ingrid. "Characterization of the soluble carbohydrate components in tubers of the Jerusalem artichoke (Helianthus tuberosus L.)." 1988. http://hdl.handle.net/1993/16707.
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Ku, Man-Hong, and 顧曼弘. "A Study in the Effect of the Jerusalem Artichoke and Vetiver Grass on Coastal Sand Fixation." Thesis, 2019. http://ndltd.ncl.edu.tw/cgi-bin/gs32/gsweb.cgi/login?o=dnclcdr&s=id=%22107NCHU5080037%22.&searchmode=basic.
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碩士國立中興大學
水土保持學系所
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This research aims at understanding the planting soil influence of Sand Fixation Effect for Jerusalem Artichoke and Vetiver Grass, so designed the environment with Sea sand and Reservoir sludge mixture for plant growth.The sample of reservoir sludge is taken from the Shihmen Reservoir and Baihe Reservoir, with the sample of sea sand taken from the coastal area of Port of Taichung. First, collected samples are placed laboratory to perform the sand property analysis, then to observe the differences of sand fixation effect of different plants in the wind tunnel. Second, planting the Vetiver and Jerusalem Artichoke in different mixing ratios of reservoir sludge and sea sand. Through observing the growth situation recorded by germination test, the best mixing ratio of reservoir sludge and sea sand which is beneficial to the plant growth will be obtained. According to the sand property analysis, the porosity and water-holding capacity of reservoir sludge is higher than that of sea sand. The content of organic matters of reservoir sludge is large. The content of the fertilizer that contains nitrogen, phosphorus, and potassium in the reservoir slime is 9.1、2.6、2.7 times as large as that in the sea sand. Thanks to the high organic matters and fertilizer contents in reservoir sludge, 20% of the reservoir-sludge-and-sea-sand mixing ratio can help the rapid germination of Vetiver. By using the sea sand to conduct the wind tunnel test, it can be concluded that the sand fixation effect of Helianthus tuberosus is better than Vetiver. Compared with the bare sand surface, the sand fixation effect of the plant-growing sand surface has promoted by 78.4%～94.8%.
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MUŽÍKOVÁ, Monika. "Uplatnění mouky z hlíz topinamburu ve výrobě výrobků z mletého masa." Master's thesis, 2017. http://www.nusl.cz/ntk/nusl-320630.
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Jerusalem artichoke is a root vegetable containing glucofructan inulin in its tubers that is valued for its positive effect on the human organism. The aim of thesis was to evaluate use of meal made from Jerusalem artichoke tubers in production of products from minced meat. The experiment was divided into two parts. In the first part, the differences in water-holding capacity of semi-rough wheat flour and Jerusalem artichoke powder (JAP) in various types of solvents were determined. The statistically significant difference in water-holding capacity between the flours was found solely in the saline solution. Furthermore, the results showed that type of solvent had the main effect on water-holding capacity. In the second part of the experiment, 4 types of meat products were made - sausages, meatloaf, liver pate and meat hash. Wheat flour, which is commonly added to these products, has been completely replaced by (JAP). Subsequently, the sensory analysis was evaluated by experts (n = 16) for an estimation sensory quality and sensory changes of new product with JAP compared to standard meat products. The results of the study showed that the addition JAP to sausages had a negative effect on its sensory quality, namely its overall appearance of the product, texture and taste. On the contrary, there were improved functional properties in meatloaf (juiciness) and pate (taste). According to the results of the sequence test, the liver pate was found the most delicious product.
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Jablonski, Lukasz. "Versuche zur Phytoremediation von schwermetallbelasteten Böden und Verwertung der beladenen Pflanzenreste durch alkoholische Gärung." Doctoral thesis, 2014. https://tud.qucosa.de/id/qucosa%3A28905.
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Diese Arbeit hat das Ziel zu prüfen, inwieweit Energiepflanzen, die zur Erzeugung von Bioethanol verwendet werden sollen, für eine Phytoremediation SM-kontaminierter Flächen geeignet sind. In den durchgeführten Arbeiten wurden Topinambur/Kartoffel (Knollen-pflanzen), Zuckerrübe und Winterroggen auf SM/R- haltigem Boden angebaut und die Abhängigkeit des Pflanzenwachstums und der SM-Aufnahme von den SM/R- Konzentrationen, den pH- Bedingungen und der Zugabe verschiedener Zuschlagsstoffe (zur Verbesserung der Bodenbedingungen und des Pflanzenwachstums) untersucht. Anschließend wurden Gärversuche zur Erzeugung von Bioethanol mit den belasteten Pflanzenresten durchgeführt. Weiterhin wurde auch eine Bilanzierung des Verbleibs von Schwermetallen in den verschiedenen Produkt- und Abproduktströmen durchgeführt.
Um die Praktikabilität dieses Verfahrens zu untersuchen, wurde am Ende dieser Arbeit eine Energiebilanz durchgeführt sowie die Wirtschaftlichkeit betrachtet. Eine solche Kopplung der Phytoremediation mit einer anschließenden Erzeugung von Bioethanol ist bisher noch nicht aus der Literatur bekannt. Im Laufe der Arbeiten und Versuche hat sich gezeigt, dass der Anbau von Kartoffeln, Roggen und Topinambur auch unter den vorhandenen Bodenbedingungen (niedriger pH-Wert, wenig verfügbarer Stickstoff und Phosphor) uneingeschränkt möglich ist. Die Erträge von Topinambur und Winterroggen waren am besten bei mineralischer Düngung, ohne eine Intervention im organischen Substanzgehalt und im pH-Wert des Bodens, aber nur durch ausreichende Düngung mit Stickstoff.
Die Vergärung aller Pflanzen verläuft unproblematisch, die Ausbeute aus 100 kg Rohstoff ist vergleichbar mit unkontaminiertem Pflanzenmaterial. Die Gärflüssigkeit aus der Vergärung aller Pflanzen und der feste Gärrest aus der Winterroggen- und Zuckerrübenvergärung lässt sich gesetzeskonform als Dünger nutzen. Der feste Gärrest aus der Kartoffel- und Topinamburgärung darf wegen einer Überschreitung der Grenzwerte von Cd und Ni nicht als Dünger verwertet werden. Er muss einer anderen Verwendung zugeführt werden (z.B. Verbrennung und Deponie).
Der beste Austrag von Metallen pro Hektar in einer Vegetationszeit kann mit Topinambur erreicht werden (5189 g Al, 568 g Ni, 18,6 g Cd und 2,1 g U). Das Energiegewinn/Energieeintrag-Verhältnis, wenn nur die Pflanzenteile, die Stärke oder direkt vergärbare Zucker enthalten, in Alkohol umgewandelt werden, überschritt im Fall der Kartoffel (1,13) und des Winterroggens (1,16) den Wert 1 und im Fall der Zuckerrübe wurde fast der Wert 1 erreicht. Ein monetärer Gewinn ist zu erzielen mit der Alkoholherstellung aus Zuckerrüben, Winterroggen und Kartoffeln. Den besten Gewinn gewährleisten die Zuckerrübe mit über 1000 €/ha und der Winterroggen mit 447 €/ha. Ein solches Verfahren kann einen Beitrag zur schonenden Rekultivierung schwermetall-kontaminierter Flächen leisten (Habitaterhaltung, geringere Hypotheken für zukünftige Generationen), die Kosten der gesamten Sanierung durch einen Erlös senken sowie einen Beitrag zur Erzeugung eines CO2-neutralen Energieträgers leisten.
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BUCKOVÁ, Pavlína. "Kritické hodnocení potenciálu bílkovin sklizňových produktů vybraných plodin z hlediska jejich uplatnění v potravinářských a biotechnologických aplikacích." Master's thesis, 2013. http://www.nusl.cz/ntk/nusl-154190.
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This diploma thesis deals with plant proteins. Literary review discusses the properties of the major proteins in selected agricultural crops (wheat, barley, oats, corn, peas, soybeans, canola, potato, Jerusalem artichoke) and their use in food, diet, biotechnology and other industries. The diploma thesis was also assessing the potential production of proteins in these crops on the basis of literature and available statistical data. Data is organized into tables and graphs