Standard maize starch was hydrothermally treated at residual moisture content (~12 %) by Instantaneous Controlled Pressure Drop for various pressure levels and processing times. In order to examine the homogeneity of the starch treatment, three thicknesses (1.5, 1 and 0.5 cm) were tested at 3 bar of steam pressure. For the three thicknesses, the temperature and the moisture content of starch we...

This paper describes the effect of temperature on the level of aflatoxin production in Mucuna pruriens seeds. The highest level of aflatoxin B1 (1.75 micrograms/g) was detected in the samples incubated at 25 degrees C for three weeks. At 20, 30, and 35 degrees C, aflatoxin levels were 0.30 to 0.56, 0.37 to 1.20, and 0.26 to 0.65 micrograms/g, respectively. The lowest concentration of aflatoxin ...

The Bacillus cereus sensu lato complex has recently been divided into several phylogenetic groups with clear differences in growth temperature range. However, only a few studies have investigated the actual pathogenic potential of the psychrotolerant strains of the B. cereus group at low temperature, and little information is available concerning gene expression at low temperature. We found tha...

after harvesting, pistachio nuts are generally kept in storage before being exported. during handling, thenuts are exposed to external forces that cause mechanical damage to them. the increase of the mechanicaldamage is a function of storage conditions, especially temperature. this research investigated the effect ofstorage temperature (25, 5, -5, -15°c), on the mechanical properties of pistach...

to study the mechanical and thermal parameters effective on quality and quantity of olive oil towards an extraction of highly pure oil, the velocity in rps of crushing rollers, at two levels of 6 and 12 (rps) along with the temperature of the mixing unit at three levels of 30, 45 and 60°c were taken into account. data, obtaind through a factorial experiment of randomized complete block design (...

introduction: flavored milk is a healthy beverage, nutritious, delicious and thirst elimination by a large group of people, especially children consumed. therefore, the need to find different ways to enhance the nutritional value of milk and its products is of many researchrs’ interest.pomegranate fruits peel is an inedible part obtained during processing of pomegranate juice. pomegranate peel ...

This research was conducted to evaluate the effect of temperature and photoperiod treatments on the bolting and bulb formation of three local garlic cultivars (cvs) in two consecutive years. Naturally vernalized plants of cvs G107, G025 and G064 were transplanted into growth chambers and subjected to various combinations of temperature [T15/10, 15°C/10°C; T20/15, 20°C/15°C and T25/18, 25°C/18°C...