1,061 research outputs found

    Understanding earwig phenology in top fruit orchards

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    Earwigs, Forficula auricularia, are key generalist predators to a variety of orchard pests. However, numbers of earwigs have declined in both organic and IPM orchards in recent years. Both Integrated and Organic fruit growers have tried to re-establish earwig populations, thus far with little success. To understand earwig population dynamics and to find measures to increase natural orchard populations, we conducted a detailed phenological survey of earwigs in orchards. Earwigs were sampled while sheltering during daytime in artificial refuges. They move into the trees from the third nymph stage onwards. In most orchards, a small second brood is produced in summer, and this has a positive impact on population size in fall. We see only minor differences in phenology between apple and pear orchards, mainly caused by differences in alternative hiding places. Earwigs show an inexplicable reduction in numbers at the timing of moulting into adults. When earwig phenology is correlated with pest phenology in apple and pear, its use for pest control of major pests is clear

    Experimental study on mechanical properties of pumpkin tissue

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    Purpose: The purpose of this study was to calculate mechanical properties of tough skinned vegetables as a part of Finite Element Modelling (FEM) and simulation of tissue damage during mechanical peeling of tough skinned vegetables. Design/methodology: There are some previous studies on mechanical properties of fruits and vegetables however, behaviour of tissue under different processing operations will be different. In this study indentation test was performed on Peel, Flesh and Unpeeled samples of pumpkin as a tough skinned vegetable. Additionally, the test performed in three different loading rates for peel: 1.25, 10, 20 mm/min and 20 mm/min for flesh and unpeeled samples respectively. The spherical end indenter with 8mm diameter used for the experimental tests. Samples prepare from defect free and ripped pumpkin purchased from local shops in Brisbane, Australia. Humidity and temperature were 20-55% and 20-250C respectively. Findings: Consequently, force deformation and stress and strain of samples were calculated and shown in presented figures. Relative contribution (%) of skin to different mechanical properties is computed and compared with data available from literature. According the results, peel samples had the highest value of rupture force (291N) and as well as highest value of firmness (1411Nm-1). Research limitations/implications: The proposed study focused on one type of tough skinned vegetables and one variety of pumpkin however, more tests will give better understandings of behaviours of tissue. Additionally, the behaviours of peel, unpeeled and flesh samples in different speed of loading will provide more details of tissue damages during mechanical loading. Originality/value: Mechanical properties of pumpkin tissue calculated using the results of indentation test, specifically the behaviours of peel, flesh and unpeeled samples were explored which is a new approach in Finite Element Modelling (FEM) of food processes. Keywords: Finite Element Modelling (FEM), relative contribution, firmness, toughness and rupture force

    Landbouwwetenschappen en biometrie

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    Rede Landbouwuniversiteit Wageningen, 29 oktober 199

    The odour of white bread

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    Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially good was enlarged vapour analysis. Ninety-four components were identified, including hydrocarbons, alcohols, aldehydes, ketones, acids, esters as well as nitrogen, sulphur and miscellaneous compounds. The concentration of the main components in the vapour above white bread was determined by direct vapour analysis. The odour threshold values of these components in aqueous solution were determined, and the odour values calculated as the ratio of concentration to odour threshold value to estimate their contribution to the total odour. The Maillard reaction of the cysteine/cystine-ribose system was investigated in a search for components which can be expected in heat-processed food products, and to find out whether during this reaction compounds possessing bread-like odours were formed. Forty-five components were identified, including thiophenes, thiazoles, thiols, pyrazines, pyrroles, amines, furans, aldehydes, ketones and miscellaneous compounds. Possible pathways for the formation of 2-acylthiazoles and of 3-methyl, and 5-methyl substituted 2-formylthiophenes are proposed
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