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Effect of moisture content on textural attributes of dried figs

100%

Ansari S., Maftoon-Azad N., Farahnaky A., Hosseini E., Badii F.

International Agrophysics

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2014

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tom 28

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nr 4

Due to their soft texture consumers prefer moist figs, which has motivated fig processors to increase the production of this product. However, as water enhances the browning reaction rate, moisture content optimisation of moist figs is very im- portant. Processed figs must have suitable texture softness with browning kept to a minimum. The purpose of this study was to exa- mine the effect of moisture content on the textural attributes of dried figs. Hardness, compression energy, gradient, gumminess and chewiness of fig samples decreased with moisture content exponentially, whereas the trend of springiness and cohesiveness with change of moisture content was nearly constant. Moreover, in the texture profile analysis plot of rehydrated figs, the presence of negative area is an indication of adhesiveness which was zero in control dried figs. The results of the texture profile analysis tests proved the existence of a critical moisture content of about 18.4%, above which no significant effect of moisture content on textural parame- ters was found. The glass-rubber transition results from differential scanning calorimeter may explain the different texture profile analysis attributes of dried figs compared with rehydrated figs.

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Baumillustrationen in der Deutschsprachigen literatur des 17.Jh.

100%

Doborwolska E., Matejak M.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2013

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tom 82

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Determination of the potential fig (Ficus carica L.) and chestnut (Castanea sativa) production fields with the use of geographic information system in the Kosk district of Aydin province

67%

Demirtas B., Atilgan A.

Infrastruktura i Ekologia Terenów Wiejskich

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2014

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nr IV/1

In order to enhance the contribution of fig to the national economy and to raise farmers’ income level, it is necessary to encourage further cultivation of fig and direct farmers to fig production instead of alternative products. Most of the areas suitable for chestnut production are forestlands. There are orchards arranged with oak and chestnut trees with oak being predominant. Chestnut population in these areas should be increased. Cultivation area of this product that has many fields of use needs to be extended. Directing farmers to products that are storable in medium term with a broad market and high income is important both for the national economy and the farmers. The purpose of the present study is to remind producers the significance of two important products: fig and chestnut in the Kosk district of the Aydin province, Turkey, and to determine the areas suitable for growing these products within the study area. For this purpose the questioning and analysis features of GIS was employed. In this study, rainfall, temperature, soil texture, slope, elevation, wind direction, were taken into account to identify appropriate fields. As a result, approximately area of 13886 hectare of fig production and 3430.7 hectare of chestnut production were found as suitable area.

Ograniczanie wyników

1 Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

1 Infrastruktura i Ekologia Terenów Wiejskich

1 International Agrophysics

1 Ansari S.

1 Atilgan A.

1 Badii F.

1 Demirtas B.

1 Doborwolska E.

1 Farahnaky A.

1 Hosseini E.

1 Maftoon-Azad N.

1 Matejak M.

2 2014

1 2013

Effect of moisture content on textural attributes of dried figs

Baumillustrationen in der Deutschsprachigen literatur des 17.Jh.

Determination of the potential fig (Ficus carica L.) and chestnut (Castanea sativa) production fields with the use of geographic information system in the Kosk district of Aydin province