Academic literature on the topic 'Peel colour grade'
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Journal articles on the topic "Peel colour grade"
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TAYYAB, NAVEED, RASHDI YASEEN SAYED, REHMAN FAISAL, WEI WANG, AWAN ASHRAF JAVEED, ABBAS MUDASSAR, FRAZ AHMAD, and AWAIS MUHAMMAD. "Dyeing and colour fastness of natural dye from Citrus aurantium on Lyocell fabric." Industria Textila 71, no. 04 (August 31, 2020): 350–56. http://dx.doi.org/10.35530/it.071.04.1686.
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The use of natural dyes for textiles has attained attention due to their ecology, minimum impact on the environment and pollution. Therefore the objective of this study is to dye Lyocell fabric with natural dye extracted from orange peel for comparative analysis of colour efficiencies (K/S), CIE L*a*b* values and the colour fastness properties. The mordants applied were ferrous (II) sulphate and copper (II) sulphate. For the extraction of the dye, the aqueous extraction method was used. The pre-mordanting method was used and the dyeing effect on Lyocell fabric was analyzed at concentrations of 2% and 4%. It was observed that the mordant type employed had an influence on the colour efficiency and the colour coordinates of fabric dyed with Citrus aurantium dye. The colour efficiency (K/S: 4) and colour fastness to washing, light, rubbing and perspiration in all the dyed samples were better and excellent (grade 4–5) at 4% concentration. In overall results, the pre-mordanting method at 4% concentration gives the best results of colour efficiency and colour fastness properties. The performance analysis of colour fastness was also statistically significant at the 0.05 level.
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Smith, D. A., and H. Harris. "Thermal Blast Peeling of Sweetpotatoes." HortScience 33, no. 3 (June 1998): 544a—544. http://dx.doi.org/10.21273/hortsci.33.3.544a.
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Thermal blast peeling is a process whereby peels and blemishes are efficiently removed from produce by holding the produce for a brief period in a heated, closed vessel filled with superheated steam under elevated pressure while supplemental radiant heat is supplied by the vessel wall. This intense, dry heat superheats a film of moisture immediately underlying the peel tissue. The pressure within the vessel is then instantaneously reduced by opening the vessel. Steam within the vessel expands blowing the produce free of the vessel and simultaneously the superheated water in and immediately underlying the peel flashes to steam thus cleanly exploding the peel tissues from the produce. Different size grades and cultivars of sweetpotatoes were peeled by the Thermal blast process, hot caustic immersion, or by high-pressure saturated steam. Thermal blast-peeled sweetpotatoes had higher product recoveries, less heat penetration into the tissue, and better color than caustic or saturated steam-peeled potatoes.
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Williams, Joanna L., and Jill V. Hamm. "Peer Group Ethnic Diversity and Social Competencies in Youth Attending Rural Middle Schools." Journal of Early Adolescence 38, no. 6 (March 31, 2017): 795–823. http://dx.doi.org/10.1177/0272431617699945.
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This study examines concurrent and short-term longitudinal (i.e., academic year) relations between peer network racial/ethnic diversity and indicators of social and academic competence in a sample of African American, Latino, Native American, and White sixth-grade students attending rural schools ( N = 481; 50% female). Results from two-level hierarchical linear models indicated that in the fall of sixth grade, peer network diversity was positively related to teacher-rated interpersonal competence for Native American youth and to peer protection from bullying for White youth. Students in more diverse peer groups had higher teacher-reported social and academic competence in the spring of sixth grade; these associations were moderated by racial/ethnic group, emerging most consistently for students of color. Results suggest benefits of peer network diversity in early adolescence and also highlight a need to understand mechanisms through which these benefits are incurred.
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Shin, Richard, Bryan Daly, and Elizabeth Vera. "The Relationships of Peer Norms, Ethnic Identity, and Peer Support to School Engagement in Urban Youth." Professional School Counseling 10, no. 4 (April 2007): 2156759X0701000. http://dx.doi.org/10.1177/2156759x0701000411.
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Investigating variables associated with the school success and educational resilience of urban youth of color should be a high priority because of the persistent achievement gap in the United States. The current study examined individual and peer factors’ relation to the school engagement of 132 seventh- and eighth-grade students from a diverse public elementary school in a large Midwestern city. The participants ranged in age from 12 to 15 years old. In this study, positive peer norms, peer support, and positive ethnic identification were hypothesized to intervene in the relationship between negative peer norms and low school engagement. The findings suggest that both positive peer norms and positive ethnic identity may serve as significant protective factors for urban youth of color.
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Anggreini, Riski Ayu. "Optimalisasi Ekstraksi Karotenoid Dengan Menggunakan Berbagai Jenis Pelarut Organik." Jurnal Ilmu Pangan dan Hasil Pertanian 2, no. 2 (January 16, 2019): 116. http://dx.doi.org/10.26877/jiphp.v2i2.3086.
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Color is one of factors that determine the quality of a food product, however it turns out that not all dyes are safe for consumption. The use of non-food grade synthetic dyes such as textile dyes and leather can be a long-term risk to health. Likuala palm fruit is considered to be a potential source of natural dyes because it has a carotenoids content. However, the type of suitable solvent for obtaining carotenoids extraction is still unknown, so the purpose of this study was to determine the right type of solvent for the extraction of carotenoids color in Licuala palm fruit peel. There are 2 stages in this research, color extraction of Likuala palm fruit and analysis color stability. The analysis carried out was color intensity, total carotenoids (mg/100ml) and yield (%). The results showed that extraction using hexane solvent: acetone with a ratio of 50:50 was able to extract color with intensity, total carotenoid (mg / 100 ml) and the highest yield (%)
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Sun, Xiuxiu, Elizabeth Baldwin, Mark Ritenour, Anne Plotto, and Jinhe Bai. "Evaluation of Natural Colorants and Their Application on Citrus Fruit as Alternatives to Citrus Red No. 2." HortScience 50, no. 9 (September 2015): 1353–57. http://dx.doi.org/10.21273/hortsci.50.9.1353.
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Warm field temperatures can often result in poor peel color of some citrus varieties, especially early in the harvest season. Under these conditions, Florida oranges, temples, tangelos, and K-Early citrus fruit are allowed to be treated with Citrus Red No.2 dye (CR2) to help produce a more acceptable peel color. Unfortunately, CR2, the commercial colorant used in Florida, has been listed as a group 2B carcinogen by the European Union (EU) and the International Agency for Research on Cancer (IARC). Although not likely dangerous at levels used on citrus, and on a part of the fruit that is not ingested, there is a negative health perception, and thus, a need for natural or food grade alternative colorants to replace CR2 for use on citrus. This research demonstrated that three out of five oil-soluble natural red/orange colorants resulted in peel colors somewhat similar to the industry standard CR2. These three (annatto extract, paprika extract, and paprika oleoresin) were selected for further in vivo studies. The stability of the natural colorants along with CR2 was evaluated by applying them on test papers and then on fresh ‘Hamlin’ oranges. All natural colorants were found to be easily oxidized and faded when applied on test papers. However, coating the colored surfaces with carnauba wax apparently inhibited oxidation and the subsequent discoloration of the surface. When applying the natural colorants to ‘Hamlin’ oranges before waxing, the treatments retained the improved color after storage in the dark at 5 °C, simulating cold storage. However, only annatto extract maintained a stable color when subsequently stored in a simulated market condition, at 23 °C exposed to 300 lx of standard fluorescent white light.
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Hernández-Herrero, J. A., and M. J. Frutos. "Colour and antioxidant capacity stability in grape, strawberry and plum peel model juices at different pHs and temperatures." Food Chemistry 154 (July 2014): 199–204. http://dx.doi.org/10.1016/j.foodchem.2014.01.007.
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Iuga, Mădălina, and Silvia Mironeasa. "Use of Grape Peels By-Product for Wheat Pasta Manufacturing." Plants 10, no. 5 (May 6, 2021): 926. http://dx.doi.org/10.3390/plants10050926.
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Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achieve the optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account the influence of GP level on flour viscosity, dough cohesiveness and complex modulus, pasta color, fracturability, chewiness, cooking loss, total polyphenols, dietary fibers and resistant starch amounts. The result show that 4.62% GP can be added to wheat flour to obtain higher total polyphenols, resistant starch and dietary fiber contents with minimum negative effects on pasta quality. Flour viscosity, dough cohesiveness, complex modulus and pasta fracturability of the optimal sample were higher compared to the control, while chewiness was lower. Proteins’ secondary structures were influenced by GP addition, while starch was not affected. Smooth starch grains embedded in a compact protein structure containing GP fiber was observed. These results show that GP can be successfully incorporated in wheat pasta, offering nutritional benefits by their antioxidants and fiber contents, without many negative effects on the final product’s properties.
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Nerd, Avinoam, and Yosef Mizrahi. "Fruit Development and Ripening in Yellow Pitaya." Journal of the American Society for Horticultural Science 123, no. 4 (July 1998): 560–62. http://dx.doi.org/10.21273/jashs.123.4.560.
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Changes occurring during fruit ripening and duration of fruit development were studied in Selenicereus megalanthus (Scum. ex Vaupel) Moran (yellow pitaya), a climbing cactus grown in protected structures at three sites in the Israeli Negev desert. During ripening, peel color turned from green to yellow, fruit dimensions slightly changed, and pulp content markedly increased. Total soluble solids and soluble sugars in the pulp increased, while starch content decreased. Acidity decreased at the last stage of ripening. Fruit in which most of the peel area had turned yellow (stage 4) were given the highest taste grade by a panel of tasters. Measurements of ethylene and CO2 evolution indicated that fruit was nonclimacteric. The mean number of days from anthesis to fruit of stage 4 was negatively correlated with the mean of the maximum and the minimum temperatures during the growth period. Daily accumulation of heat units (HUs) was calculated as the difference between daily mean temperature and a base temperature of 7 °C. Sum of HUs for the period from anthesis to ripening was 1558±12 HUs.
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Faisal, Muhammad, Asri Gani, and Farid Mulana. "Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel." F1000Research 8 (March 1, 2019): 240. http://dx.doi.org/10.12688/f1000research.18095.1.
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Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base (TVB) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.
Dissertations / Theses on the topic "Peel colour grade"
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Liu, Xing, and s3072856@student rmit edu au. "Electrical Impedance Spectroscopy Applied in Plant Physiology Studies." RMIT University. Electrical and Computer Engineering, 2006. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20080428.092529.
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Electrical Impedance Spectroscopy (EIS) is a relatively new method applied to food quality assessment. EIS allows relatively inexpensive assessment, is fast, easy to operate and non-invasive. It has been adopted for investigation of fundamental electrical properties of plant tissues. Although the applications of EIS for food quality determination have been reported previously, the analytical relationships between electrical impedance properties and quality criteria have not yet been fully developed. Further exploration is thus important in acquiring more data on electrical impedance characteristics of fruits and vegetables and researching new approaches for determination of their quality. This dissertation aims to investigate the electrical impedance properties of fruits and vegetables, and explore the relationship between impedance and quality criteria. In particular, the present dissertation outlines experimental research conducted on relationships between impedance properties and fruit tastes as well as the impedance changes observed during ripening process. Impedance measurement to monitor moisture content changes in the progress of drying is also included in this research. In summary, the impedance properties have merits in fruits and vegetables quality assessment. The current used subjective visual inspection and assessment could be replaced by the EIS based approach as it is a more precise measurement of food quality. Further study is required to give this method practical value.
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Phillips, Jessica Laureano. "Grace After Fire: an Analysis of Table Talk: Color Me Camo-realities of Female Veterans." Thesis, University of North Texas, 2013. https://digital.library.unt.edu/ark:/67531/metadc407789/.
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Beginning May of 2013 and ending in September, I worked with Grace After Fire (Grace), a virtual nonprofit organization that focuses on issues related to female veterans. Grace’s mission is to provide female veterans with the means to gain knowledge, insight and self-renewal. Grace’s mission is accomplished through peer support and resource referral. The aim of my thesis project was to conduct an analysis of Grace’s peer support system, Table Talk: Color Me Camo (Table Talk). Because Table Talk is a fairly new program for Grace, just over a year old, the outreach coordinators were eager to learn: 1) if they were indeed meeting their mission of empowering female veterans, and 2) the point-of-view of the peer facilitators who conduct Table Talk. To help Grace gain perspective, I interviewed women who had previously attended Table Talk, as well as peer facilitators responsible for coordinating the peer support system-all of whom are female veterans. The following is their story.
Books on the topic "Peel colour grade"
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Aigner-Clark, Julie. Baby Einstein: Peek-a-Boo Bard (Baby Einstein). Hyperion, 2005.
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