Agricultural Engineering Research Papers/Topics

Physicochemical, Nutritional, Sensory and Microbial Characteristics of Fresh and Pasteurised Pineapple Carrot-Ginger Beverage

ABSTRACT A beverage was prepared from pineapple, carrot and ginger juices using Response Surface Methodology to form a refreshing nutritional drink. Three independent variables were used to prepare the beverage: pineapple-tocarrot juice ratio (75/25-90/10), fibre size distribution (0.6-1.2 mm) and ginger concentration (2-5%). The effects of the variables were investigated and represented using quadratic models on pH, total soluble solids, beta-carotene and sensory attributes as responses. Re...

VALIDATION OF THE FAO AQUACROP MODEL FOR IRRIGATED HOT PEPPER (Capsicum frustescensvarlegon 18) IN THE COASTAL SAVANNAH ECOLOGICAL ZONE OF GHANA

ABSTRACT Validation of FAO AquaCrop model for irrigated hot pepper in the coastal savannah of Ghana was carried out using two field experiments between August, 2014 and January, 2015 at the School of Agriculture Research and Teaching Farm, University of Cape Coast in the Central Region of Ghana. The first experiment’s results were used to calibrate the model while the second were used to validate the model. Experimental design was the Randomized Complete Block Design consisting of four trea...

Calibration and Validation of the FAO Aquacrop Model for Tomato (Solanum lycopersicon) in the Coastal Savannah Agro-Ecological Zone of Ghana

ABSTRACT Two field experiments were conducted to compare the growth and yield of tomatoes using experimentation and FAO AquaCrop model at the University of Cape Coast Teaching and Research Farm in the Cape Coast Metropolitan Assembly of the Central Region of Ghana. The Randomized Complete Block Design was used with four (4) treatments and four(4) replications for the two experiments. The treatments used for both experiments were T1 – Full irrigation (100 %), T2 – 90 % irrigation, T3 – ...

DRYING KINETICS AND QUALITY OF DRIED MORINGA LEAVES USING DIFFERENT DRYING METHOD

ABSTRACT The drying kinetics and effect quality of dried moringa leaves using different drying methods. The methods were microwave (MW) alone, solar, sun, shade, hot air alone and blanch-assisted and MW-assisted hot air drying methods. The drying experiments were performed in the temperature range of 50 to 70 °C, MW-power of 270 to 720 W, blanching time of 1 to 3 min and sample thickness 3 to 20 mm. MW-pretreatment time, blanching time, sample thickness, microwave power and hot air temperatu...

EFFECT OF TIME AND AMOUNT OF IRRIGATION ON THE GROWTH, YIELD, PHYSICOCHEMICAL QUALITY AND SHELF LIFE OF SWEET PEPPER (Capsicum annum var. Yolo Wonder)

ABSTRACT Knowledge of the required amount of irrigation and the time in the day to irrigate is very important for the efficient use of irrigation water and the maximization of vegetable yield and quality. In this experiment, the effect of time of irrigation (morning and evening) and amount of irrigation (100%ETc, 90%ETc and 80%ETc) on the growth, yield, physicochemical quality, shelf life, WUE and economic value of sweet pepper was investigated using completely randomized design with 3 replic...


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