Planificación área Pre-laboral Educación Especial.Josee Fernandez
A continuación se vera una planificación creada para el área de Pre-laboral de un escuela de Educación Especial, en donde se pueden ver distintas actividades en la que se utiliza tanto contenidos del área como contenidos del nivel.
Planificación área Pre-laboral Educación Especial.Josee Fernandez
A continuación se vera una planificación creada para el área de Pre-laboral de un escuela de Educación Especial, en donde se pueden ver distintas actividades en la que se utiliza tanto contenidos del área como contenidos del nivel.
Potassium sorbate, sodium benzoate and citric acid together with vacuum packing have extended puree shelf life by 3-6 months in our trials at ambient conditions (T<25C).
However, the gap lies on the efficacy of the preservative combination in retarding or stopping the growth of harmful pathogens in the puree, and also their effects on β-carotene retention is unknown.
Shelf-life extension of minimally processed carrots by gaseous chlorine dioxideSthitaprajna Moharana
Chlorine dioxide (ClO2) gas is a strong oxidizing and sanitizing agent that has a broad and high biocidal effectiveness and big penetration ability; its efficacy to prolong the shelf-life of a minimally processed (MP) vegetable, grated carrots (Daucus carota L.), was tested in this study. Carrots were sorted, their ends removed, hand peeled, cut, washed, spin dried and separated in 2 portions, one to be treated with ClO2 gas and the other to remain untreated for comparisons. MP carrots were decontaminated in a cabinet at 91% relative humidity and 28 °C for up to 6 min, including 30 s of ClO2 injection to the cabinet, then stored under equilibrium modified atmosphere (4.5% O2, 8.9% CO2, 86.6% N2) at 7 °C for shelf-life studies. ClO2 concentration in the cabinet rose to 1.33 mg/l after 30 s of treatment, and then fell to nil before 6 min. The shelf-life study included: O2 and CO2 headspace concentrations, microbiological quality (mesophilic aerobic bacteria, psychrotrophs, lactic acid bacteria, and
yeasts), sensory quality (odour, flavour, texture, overall visual quality, and white blushing), and pH. ClO2 did not affect respiration rate of MP carrots significantly (α≤0.05), and lowered the pH significantly (α≤0.05). The applied packaging configuration kept O2 headspace concentrations in treated samples in equilibrium and prevented CO2 accumulation. After ClO2 treatment, the decontamination levels (log CFU/g) achieved were 1.88, 1.71, 2.60, and 0.66 for mesophilic aerobic bacteria, psychrotrophs, and yeasts respectively. The initial sensory quality of MP carrots was not impaired significantly (α≤0.05). A lag phase of at least 2 days was observed for mesophilic aerobic bacteria, psychrotrophs, and lactic acid bacteria in treated samples, while mesophilic aerobic bacteria and psychrotrophs increased parallelly. Odour was the only important attribute in sensory deterioration, but it reached an unacceptable score when samples were already rejected from the microbiological point of view. The shelf-life extension was limited to one day due to the restricted effect of the ClO2 treatment on yeast counts. Nevertheless, ClO2 seems to be a promising alternative to prolong the shelf-life of grated carrots.
Influence of Storage Conditions on Seed Quality and Longevity of Four Vegetable Crops
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children =
http://scribd.com/doc/239851214 ~
`
Double Food Production from your School Garden with Organic Tech =
http://scribd.com/doc/239851079 ~
`
Free School Gardening Art Posters =
http://scribd.com/doc/239851159 ~
`
Increase Food Production with Companion Planting in your School Garden =
http://scribd.com/doc/239851159 ~
`
Healthy Foods Dramatically Improves Student Academic Success =
http://scribd.com/doc/239851348 ~
`
City Chickens for your Organic School Garden =
http://scribd.com/doc/239850440 ~
`
Simple Square Foot Gardening for Schools - Teacher Guide =
http://scribd.com/doc/239851110 ~
This presentation was given to the concil members of the recirculation council for Southern Africa in 2004. It lists reasons why Ulva is a good candidate for cultivation in aquaculture effluent.
Fruits and vegetables consumption contribute in human nutrition through
the provision of essential nutrients for growth and good health. However, farmers,
marketers, and consumers encounter major problems of keeping fresh commodities such
as Dwarf ger. marglobe Tomato fruits to increase their shelf life due to quick
degeneration and decomposition of the produce at storage. Demand in the consumption
of fresh fruits and vegetables increased across the world which comes with major
concern in storage of these perishables. The objective of the study was to develop
Charcoal Evaporative Cooler (CEC), and compare with House Hold Fridge (HHF) and
Control Sample of Dwarf ger. marglobe Tomato fruits grown in the Wa Municipality of
the Upper West Region of Ghana. A total of thirty six fruits without any bruises and
decay were used for the experiment. The tomato fruits were divided into three to
represent the treated and untreated samples. The respective weights of the fruits were
taken after natural air drying and monitored at Completely Randomized Design (CRD)
was the experimental design used with three replications. Data on weight, decay severity
and Colour changes of the produce were analyzed using MiniTab version 16 The results
obtained on percentage weight reduction of fresh tomato fruits stored in Charcoal
Evaporative Cooler House Hold Fridge and control temperature (CT) showed that, the
latter recorded the highest average weight loss of 15.93% compared with HHF 4.68%
and CEC 4.84% when the experiment was terminated. Storage for an experimental
period of ten (10) days. Twelve (12) fruits were stored in the Charcoal Evaporative
Cooler (CEC), twelve fruits were also stored in the House Hold Fridge (HHF) and twelve
fruits were left at room temperature as control. The results also indicated that the least
average colour of 4.5 was produced by fruits stored in Charcoal Evaporative cooler
compared with average values of 5.4 and 6.0 for house hold fridge and control sample
respectively. The trend on the decay severity demonstrated that the House Hold Fridge
which produced 0.3 decay could reduce decay better than Charcoal Evaporative Cooler
with 1.2 and Control sample with severity of 2.7 .The fact that the performance trend of
the experiment on the use of Charcoal Evaporative Cooler on storage of fresh tomatoes
could reduce decay, average weight, colour and maintain freshness of tomato fruits, it
was safely concluded that, adoption of Charcoal Evaporative Cooler for cooling and
extension of shelf life of tomato fruits at small scale and household levels for consumers
would be appropriate in Wa Municipality
Potassium sorbate, sodium benzoate and citric acid together with vacuum packing have extended puree shelf life by 3-6 months in our trials at ambient conditions (T<25C).
However, the gap lies on the efficacy of the preservative combination in retarding or stopping the growth of harmful pathogens in the puree, and also their effects on β-carotene retention is unknown.
Shelf-life extension of minimally processed carrots by gaseous chlorine dioxideSthitaprajna Moharana
Chlorine dioxide (ClO2) gas is a strong oxidizing and sanitizing agent that has a broad and high biocidal effectiveness and big penetration ability; its efficacy to prolong the shelf-life of a minimally processed (MP) vegetable, grated carrots (Daucus carota L.), was tested in this study. Carrots were sorted, their ends removed, hand peeled, cut, washed, spin dried and separated in 2 portions, one to be treated with ClO2 gas and the other to remain untreated for comparisons. MP carrots were decontaminated in a cabinet at 91% relative humidity and 28 °C for up to 6 min, including 30 s of ClO2 injection to the cabinet, then stored under equilibrium modified atmosphere (4.5% O2, 8.9% CO2, 86.6% N2) at 7 °C for shelf-life studies. ClO2 concentration in the cabinet rose to 1.33 mg/l after 30 s of treatment, and then fell to nil before 6 min. The shelf-life study included: O2 and CO2 headspace concentrations, microbiological quality (mesophilic aerobic bacteria, psychrotrophs, lactic acid bacteria, and
yeasts), sensory quality (odour, flavour, texture, overall visual quality, and white blushing), and pH. ClO2 did not affect respiration rate of MP carrots significantly (α≤0.05), and lowered the pH significantly (α≤0.05). The applied packaging configuration kept O2 headspace concentrations in treated samples in equilibrium and prevented CO2 accumulation. After ClO2 treatment, the decontamination levels (log CFU/g) achieved were 1.88, 1.71, 2.60, and 0.66 for mesophilic aerobic bacteria, psychrotrophs, and yeasts respectively. The initial sensory quality of MP carrots was not impaired significantly (α≤0.05). A lag phase of at least 2 days was observed for mesophilic aerobic bacteria, psychrotrophs, and lactic acid bacteria in treated samples, while mesophilic aerobic bacteria and psychrotrophs increased parallelly. Odour was the only important attribute in sensory deterioration, but it reached an unacceptable score when samples were already rejected from the microbiological point of view. The shelf-life extension was limited to one day due to the restricted effect of the ClO2 treatment on yeast counts. Nevertheless, ClO2 seems to be a promising alternative to prolong the shelf-life of grated carrots.
Influence of Storage Conditions on Seed Quality and Longevity of Four Vegetable Crops
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children =
http://scribd.com/doc/239851214 ~
`
Double Food Production from your School Garden with Organic Tech =
http://scribd.com/doc/239851079 ~
`
Free School Gardening Art Posters =
http://scribd.com/doc/239851159 ~
`
Increase Food Production with Companion Planting in your School Garden =
http://scribd.com/doc/239851159 ~
`
Healthy Foods Dramatically Improves Student Academic Success =
http://scribd.com/doc/239851348 ~
`
City Chickens for your Organic School Garden =
http://scribd.com/doc/239850440 ~
`
Simple Square Foot Gardening for Schools - Teacher Guide =
http://scribd.com/doc/239851110 ~
This presentation was given to the concil members of the recirculation council for Southern Africa in 2004. It lists reasons why Ulva is a good candidate for cultivation in aquaculture effluent.
Fruits and vegetables consumption contribute in human nutrition through
the provision of essential nutrients for growth and good health. However, farmers,
marketers, and consumers encounter major problems of keeping fresh commodities such
as Dwarf ger. marglobe Tomato fruits to increase their shelf life due to quick
degeneration and decomposition of the produce at storage. Demand in the consumption
of fresh fruits and vegetables increased across the world which comes with major
concern in storage of these perishables. The objective of the study was to develop
Charcoal Evaporative Cooler (CEC), and compare with House Hold Fridge (HHF) and
Control Sample of Dwarf ger. marglobe Tomato fruits grown in the Wa Municipality of
the Upper West Region of Ghana. A total of thirty six fruits without any bruises and
decay were used for the experiment. The tomato fruits were divided into three to
represent the treated and untreated samples. The respective weights of the fruits were
taken after natural air drying and monitored at Completely Randomized Design (CRD)
was the experimental design used with three replications. Data on weight, decay severity
and Colour changes of the produce were analyzed using MiniTab version 16 The results
obtained on percentage weight reduction of fresh tomato fruits stored in Charcoal
Evaporative Cooler House Hold Fridge and control temperature (CT) showed that, the
latter recorded the highest average weight loss of 15.93% compared with HHF 4.68%
and CEC 4.84% when the experiment was terminated. Storage for an experimental
period of ten (10) days. Twelve (12) fruits were stored in the Charcoal Evaporative
Cooler (CEC), twelve fruits were also stored in the House Hold Fridge (HHF) and twelve
fruits were left at room temperature as control. The results also indicated that the least
average colour of 4.5 was produced by fruits stored in Charcoal Evaporative cooler
compared with average values of 5.4 and 6.0 for house hold fridge and control sample
respectively. The trend on the decay severity demonstrated that the House Hold Fridge
which produced 0.3 decay could reduce decay better than Charcoal Evaporative Cooler
with 1.2 and Control sample with severity of 2.7 .The fact that the performance trend of
the experiment on the use of Charcoal Evaporative Cooler on storage of fresh tomatoes
could reduce decay, average weight, colour and maintain freshness of tomato fruits, it
was safely concluded that, adoption of Charcoal Evaporative Cooler for cooling and
extension of shelf life of tomato fruits at small scale and household levels for consumers
would be appropriate in Wa Municipality
Similar to AMAP - TOP and Perfotec - flyer potato tubers 2013 (20)
More information can be found on:
- www.purepulse.eu
- http://www.pinterest.com/toptechtalks/purepulse-pef-20/
- http://en.topwiki.nl/index.php/PurePulse_-_PEF_2.0
More information can be found on:
- www.purepulse.eu
- http://www.pinterest.com/toptechtalks/purepulse-pef-20/
- http://en.topwiki.nl/index.php/PurePulse_-_PEF_2.0
Lunchlezing op het ministerie van EZ te Den Haag over Disruptieve Innovatie, de transitie naar de 6e cyclus van kondratief, voedselinnovaties en voedseltechnologie. De grote PLOF's
see more on:
wdeheij.blogspot.com
follow @deheij on twitter
Technical information:
www.topwiki.nl
www.top-bv.nl
www.toptechnologytalks.nl
www.foodforfood.info
Top Technology Talks 2013
Implementeren kun je leren.
Introductie praatje Wouter de Heij
Meer te vinden op:
www.toptechnologytalks.nl
www.top-bv.nl
www.topwiki.nl
Top technology talks 2013 introductie - te Rosmalen FoodTech
AMAP - TOP and Perfotec - flyer potato tubers 2013
1. Potato tubers
Perfotec empirical evidencePerfotec empirical evidencePerfotec empirical evidencePerfotec empirical evidence
Literature data of unpeeled potatoes, optimal storage
conditions and empirical evidence of the Perfotec
system (Fast Respiration Meter, AMAP website and
Perfotec laser with automatic OTR control)
Packaging potato tubers in microperforated film can enhance
the shelf life period. The experimental data with the Perfotec
system, comprising of a Perfotec Fast Respiration Meter,
AMAP website and Perfotec laser with automatic OTR control,
did show this.
Optimal oxygen concentration for storage of packed Ballerina
tubers at ambient temperatures (± 18 °C) to prevent sprouting
is 7-9% O2. The shelf life was doubled from 7 to 14 days.
Optimal oxygen concentration for storage of packed Cream
Delight tubers at 18 °C to prevent greening is 3 to 5% O2. The
shelf life of freshly harvested tubers was extended from 9 to 11
days.
Per potato variety optimal O2 and CO2 conditions vary.
Because of the large variations year round, from variety to
variety regular measurement of respiration rate is required to
optimally laser perforate the film.
The potential of the Perfotec system on shelf life improvement
of potato tubers has been proved.
SummarySummarySummarySummary
Top bv
Agro Business Park 10
6708PW Wageningen,
The Netherlands
Phone +31 317 466270
info@top-bv.nl | www.top-bv.nl
If you are interested into more details like the list of references
please feel free to contact us at amap@top-bv.nl
More information on the technology can be found at:
www.topwiki.nl
Want to know more?Want to know more?Want to know more?Want to know more?
2. Cultivar, originCultivar, originCultivar, originCultivar, origin RR(C) ORR(C) ORR(C) ORR(C) O2222 value invalue invalue invalue in
ml air/kg.24 hrml air/kg.24 hrml air/kg.24 hrml air/kg.24 hr
T [°C]T [°C]T [°C]T [°C] ReferenceReferenceReferenceReference
Snowden, USA 950 – 2600 12 5
Monona, USA 300 – 1600 12 5
Novachip, USA 600 - 1900 12 5
Annabelle, UK 250 – 500 10 10
Jersey, UK 700 - 1500 10 11
Maris Peer, UK 600 - 1600 10 12
Ballerina,
Netherlands
850 - 1200 19 13
Cream Delight,
Australia
600-800 19 14
Respiration rateRespiration rateRespiration rateRespiration rate
ExperimentExperimentExperimentExperimentalalalal datadatadatadata
Experimental setExperimental setExperimental setExperimental set----upupupup
Ballerina 2,5kg and Cream Delight 1 kg; ambient storage (±18 °C )
Ballerina: microperforated film with target O2 levels of 4 – 7%
versus current macroperforated film.
Cream Delight: microperforated film with target O2 levels of 4 -
15% versus current macroperforated film.
LiteratuLiteratuLiteratuLiteraturrrreeee
Shelf life of pShelf life of pShelf life of pShelf life of potatootatootatootato tuberstuberstuberstubers
The shelf life of packed potato tubers is being determined by
sprouting and when exposed to light by greening due to chlorophyll
biosynthesis. This enzymatic reaction is highly temperature
dependent. At room temperature it goes faster than at 7 °C.
Associated with greening is the formation of alkaloids, a bitter
compound that can cause allergic reactions and illness [1]. Higher
CO2 concentrations (above 15%) and 2 to 5% O2 reduce greening but
can have a negative effect on color after cooking (increased sugars)
and texture [2, 6, 8, 9]. Storage at temperatures between 5 and 10
°C in the dark is optimal for a long shelf life [3, 4].
Early crop potatoes have a shelf life period of 10-14 days, late crop 5
to 10 months [7]. Up to date scientific data on long term CA storage
show no or little beneficial effect [7]. Very little scientific data are
available on beneficial CA or MAP conditions for potatoes. In 2006 a
positive effect of the unpacked storage of Cleopatra at 8 °C, 12 % O2
and 2% CO2 was reported. After 28 days potato tubers stored at 8 °
or 18 °C were less marketable but their total sugar content was
lower compared to the CA samples [8]. A study published in 2013
showed that Marfona tubers could best be stored in an atmosphere
of 6% O2 and 6% CO2 at 1 °C [9].
Respiration rates of potato tubers increase during long term
storage, differ per variety, maturity stage during harvest, growing
conditions, curing conditions, storage temperature and relative
humidity (RH), and are being influenced by the use of salts, sprout
inhibitors and ethylene [5, 6]. The efficacy of sprout inhibitors is
independent of the respiration rate change [6]. Reported
respiration rates of different cultivars and sources are depicted in
the table.
Ballerina: Perfotec system microperforated versus macroperforated 14 days after packing
Cream Delight: Perfotec system microperforated versus macroperforated 11 days after packing