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Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter , less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter.
Before the drying process begins, the mango that has been sliced will usually have moisture on the surface. Hot air drying is a major method of processing agricultural and sideline products, its principle being that hot air is flowing into the chamber to heat the material and speed up the flow of air so that the water drains away quickly and lets the mango slices dry.
There are two systems, depending on the stage of development, for ethylene production in climacteric fruit. The first system occurs in immature climacteric fruit, where ethylene will inhibit the biosynthesis of more ethylene by a negative feedback system. This ensures that the fruit doesn't begin to undergo ripening until it is fully mature.
Water is traditionally removed through evaporation by using methods such as air drying, sun drying, smoking or wind drying, although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results. [3] 1890 newspaper advertisement showing tin of dried coconut
Desiccation can enhance the ripening of a crop. With sugarcane, for example, glyphosate application increases sucrose concentration before harvest. [9] With grains, for example, as a consequence of crop plant uniformity as noted above, grain ripeness can be made more uniform through the same process.
Sedimentation (water treatment) Septic tank; Septic tank conversion [2] Sequencing batch reactor; Sewage treatment; Skimmer (machine) Slow sand filter; Stabilization pond; Supercritical water oxidation (SCWO) Thermal hydrolysis; Treatment pond; Trickle-bed reactor; Trickling filter; Ultrafiltration; Ultraviolet disinfection; Upflow anaerobic ...
The time from flowering to harvest is about 90 days, while the time from harvest to ripening is about 15 days. [9] The fruits generally weigh between 150 and 300 grams (5.3 and 10.6 oz), have a rich, creamy, tender texture and delicate, non-fibrous, juicy pulp. [ 10 ]
Electrodeionization (EDI) is a water treatment technology that utilizes DC power, ion exchange membranes, and ion exchange resin to deionize water. EDI is typically employed as a polishing treatment following reverse osmosis (RO), and is used in the production of ultrapure water. It differs from other RO polishing methods, like chemically ...