Influence Of Peel Research Articles

Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale).

Industrial use of ginger after peeling results in large amounts of agro-waste. To provide a basic reference for the sustainable processing of ginger products as a spice, we investigated the differences between unpeeled ginger, peeled ginger, and corresponding ginger peel, in terms of aroma, sensory profiles, and nutrition relevant physicochemical properties. The results showed that the total concentrations of identified odor-active compounds in unpeeled ginger, peeled ginger, and ginger peel were 876.56, 672.73, and 105.39mg/kg, respectively. Unpeeled ginger exhibited more intense citrus-like and fresh impressions compared to peeled ginger, revealed by descriptive sensory analyses. This is relevant to the high odor activity values of odorants such as β-myrcene (pungent, citrus-like), geranial (citrus-like), citronellal (citrus-like, sourish), and linalool (floral, fresh). In parallel, unpeeled ginger contained higher total polyphenol (84.49mg/100g) and total sugar content (33.4g/kg) in comparison with peeled ginger (76.53mg/100g and 28.6g/kg).

Structural analysis of steel-concrete composite beam bridges utilizing the shear connection model

Shear connector (typically shear studs) plays a vital role as a transfer zone between steel and concrete in steel-concrete composite bridge girder. In the previous studies, the connection between steel beam and reinforced concrete slab were considered as continuous joint. However, in practice, this connection is discrete, which allows the slipping and peeling phenomenon between two layers (the influence of peeling is usually very small and could be ignored). To reflect this actual working mechanism, this study proposed a model of shear connection in the form of discrete points at the actual positions of studs for structural analysis. The model was simulated utilizing Timoshenko beam theory considering transverse shear effects. The numerical applications are carried out in order to compare two types of connections. The obtained results indicated that the proposed model properly reflected the actual performance of the structure and in some necessary cases, we should consider discrete connection for more accurate local results.

Influence of peeling and inorganic calcium concentration on the utilisation of giant taro (Alocasia macrorrhiza) corm meal by laying hens

The effects of peeling and limestone flour level on the utilisation of Alocasia macrorrhiza corm meal (ACM) by laying hens were investigated. Maize-based diets with two concentrations of limestone flour (40 and 60 g/kg) and diets containing 200 g peeled and unpeeled ACM meal/kg with the same levels of limestone flour were fed to five replicate pens containing 10 20-week-old Shaver brown pullets (1635 ± 148 g), each for 105 days. Results showed no interaction or main effects of ACM or limestone concentration on feed intake, egg weight, egg mass, feed conversion efficiency, egg shape index, surface area and Haugh unit (P > 0.05). Feeding whole ACM with 40 g limestone/kg diet reduced hen-day production and shell thickness (P < 0.05) but this was overcome by increasing limestone concentration to 60 g/kg diet. Peeled ACM with both concentrations of limestone flour maintained laying performance and egg quality. We concluded that feeding 200 g whole ACM depresses egg production and shell quality in laying hens, but increasing dietary limestone concentration overcomes this adverse effect. The concentration of limestone flour in the diet has no effect on laying performance. Higher inclusion levels of ACM, calcium source and level that will maintain laying performance and reduce feed cost need to be investigated.

Modified hinged beam test on steel fabric reinforced cementitious matrix (SFRCM)

Abstract An experimental campaign based on modified hinged beam test (MhBT) set-up has been reported in the present study. The samples consist of two concrete blocks coupled by a proper hinge device and laminated with steel wire fabrics embedded in a cementitious mortar layer. Two kinds of fabrics, made of galvanized steel strands with different mesh spacing, have been used to reinforce the concrete joists. With the aid of a DIC monitoring system, slippage profile at the interface between the concrete support and the mortar laminate along the contact region has been assessed, together with the fracture opening. Force vs slippage at the interface has been retrieved for the samples tested according to the MhBT set-up. With the aim to obtain predictive ultimate load design formulas, a novel classification of laminate here proposed will be argued and related to a MhBT design formula. The influence of peel and shear stresses interaction on the ultimate strength of the system has been discussed in detail.

The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee

Organic coffee is characterized by being produced without the use of chemical products and by having a similar or superior quality in comparison to that of coffee produced by traditional methods. The production of organic coffee does not include the use of highly soluble nutrients, which makes consumers concerned with environmental issues and healthy eating habits realize its true value. This paper aims to analyze the influence of harvesting, peeling and drying on the quality of organic coffee, in order to present the best way of producing high quality coffee. Samples of organic coffee were harvested by both conventional and selective ways, and some were peeled. They were then dried on concrete patio and on suspended terraces. The beans were analyzed for potassium leaching, electrical conductivity, titratable acidity, and submitted to coffee cupping-test. The results obtained indicated that the selective harvesting of the peeled or unpeeled cherry coffee dried on concrete terrace is feasible for production of fine coffees. This type of processing effectively influenced the final quality of the organic coffee, thus being an alternative to improve the quality and market value of the product, especially for small producers, cooperatives, and associations of coffee producers.