Results 161 to 170 of about 5,920 (211)
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Food Chemistry, 2009
In this work, crude polysaccharides were extracted from longan fruit pericarp by hot water. After removal of proteins and purification by Sephadex G-100 gel filtration column, polysaccharides of longan fruit pericarp (PLFP) were subjected to structural identification.
Bao Yang +6 more
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In this work, crude polysaccharides were extracted from longan fruit pericarp by hot water. After removal of proteins and purification by Sephadex G-100 gel filtration column, polysaccharides of longan fruit pericarp (PLFP) were subjected to structural identification.
Bao Yang +6 more
openaire +1 more source
PHYSIOLOGICAL CHANGES IN LONGAN (DIMOCARPUS LONGAN LOUR.) FRUIT DURING CONTROLLED ATMOSPHERE STORAGE
Acta Horticulturae, 2010Longan (Dimocarpus longan Lour.) fruit cv. Daw harvested at the commercial stage were enclosed in controlled atmosphere (CA) chambers ventilated with 2 or 4% O 2 combined with 5 and 15% CO 2 (balance N 2 ) or air (control) at 4°C and 95% relative humidity.
S. Kaewsuksaeng +2 more
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VACUUM COOLING OF LONGAN FRUIT AFTER HARVEST
Acta Horticulturae, 2008Since longan fruit mature during the hot season and the fruit are very perishable, pre-cooling is strongly recommended to remove field heat and reduce the respiration rate of fruit before storage or transportation. Vacuum cooling is the most rapid cooling method for post-harvest horticultural crops. A kinetic model of vacuum cooling fruit based on Fick
H.T. Lin, L. Chen, Y.M. Jiang
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Classification of longan fruit bruising using visible spectroscopy
Journal of Food Engineering, 2011Abstract This research showed the potential of using visible spectroscopy for classification of non-bruised and bruised longan fruits. The visible spectra of bruised and non-bruised longan fruits were acquired from 400 to 700 nm with 10 nm resolution by the spectrophotometer.
T. Pholpho +2 more
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CHANGES OF PROTEIN COMPOSITIONS IN POSTHARVEST LONGAN FRUIT
Acta Horticulturae, 2010The changes in composition of proteins in pericarp and flesh in the longan (Dimocarpus longan Lour. cv. Fuyan) were studied with an aim to discuss the relationship between proteomic and senescence. The protein was separated by SDS-PAGE and Native-PAGE. The results showed that fruit proteins tend to degrade consistently.
Z.Q. Lin +4 more
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Far-infrared radiation assisted drying of longan fruit
Journal of Food Engineering, 2010Abstract Oversupply of fresh longan ( Dimocarpus longan Lour.) from seasonal production in Thailand needs to be preserved in the form of dried product (exported value of over US$70 million in 2009) to prevent it from being damaged by microorganism. Due to well known limitations of hot air (HA) drying, a new technique of using far-infrared radiation (
Adisak Nathakaranakule +2 more
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Finite Element Simulation of Drying of Longan Fruit
Drying Technology, 2008A two-dimensional finite element model has been developed to simulate moisture diffusion in longan fruit during drying and moisture diffusivities of the components of longan fruit determined experimentally are used in this simulation. Shrinkage of the flesh of longan during drying is also taken into account.
S. Janjai +8 more
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Food Research International, 2011
Abstract Mature longan (Dimocarpus longan Lour.) fruit has a succulent, edible and white aril, which has gained popularity as an exotic fruit in temperate regions. It is prized on the international market resulting in an increased production with significant contributions to local economic development.
Bao Yang +4 more
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Abstract Mature longan (Dimocarpus longan Lour.) fruit has a succulent, edible and white aril, which has gained popularity as an exotic fruit in temperate regions. It is prized on the international market resulting in an increased production with significant contributions to local economic development.
Bao Yang +4 more
openaire +1 more source
HIGH O2 EFFECTS ON PEEL BROWNING AND PHENOLICS CHANGES IN LONGAN (DIMOCARPUS LONGAN LOUR.) FRUIT
Acta Horticulturae, 2010The effects of high O 2 atmosphere (HOA) on peel browning and phenolic metabolism in longan were examined. Fruit cv. Daw at the commercial ripe stage were held in controlled atmosphere (CA) chambers flushed with 50, 60, 70 or 80 kPa O 2 (balance nitrogen) or air (control) at 4°C and 95% relative humidity.
S. Kaewsuksaeng +2 more
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DRYING KINETICS OF LONGAN FRUIT WITHOUT STONE
International Conference on Crop Harvesting and Processing, 2013The objectives of this research were to study the characteristics of longan without stone drying and to develop the diffusion models for drying simulations. The effect of drying air temperature on effective diffusion coefficient was expressed by an Arrhenius-type equation. Three alternative diffusion models were developed by modifying the Arrhenius
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