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In this study, the use of vacuum-combined infrared radiation (VCIR) as a frying technique for the production of apple chips was investigated. The effects of a pre-drying treatment before frying on the quality parameters of apple chips were also evaluated. While the frying time of apple slices decreased by increasing the infrared power, the browning index value, 5-hydroxymethylfurfural (HMF) content, and oxidation ratio were raised. The frying times, oil contents, browning, and oxidation rates of apple chips were decreased with the pre-drying treatment. The sensory analyzes showed that the samples fried by vacuum-combined infrared radiation had the highest scores in all sensory characteristics than deep-fat fried samples. Pre-dried apple samples (41% moisture) fried at 350W infrared power under 400 mmHg vacuum pressure had the highest score for general acceptance. The results showed that VCIR would be an alternative frying method for producing healthier apple chips with less oil content and higher quality. [ABSTRACT FROM AUTHOR]

El objetivo de este trabajo experimental fue determinar la eficiencia del fermentador rotor de madera automatizado sobre la calidad sensorial del licor de cacao. Para iniciar con el trabajo de campo se procedió a cosechar mazorcas sanas y maduras de cacao CCN 51, obtenidas del jardín clonal en la Granja Santa Inés de la Universidad Técnica de Machala, luego se realizó el quiebre y desgranamiento de las mazorcas, se las trasladó a los fermentadores en baldes plásticos limpios y secos. Los métodos de fermentación empleados para las comparaciones fueron: rotor de madera no mecanizado (T1), rotor de madera mecanizado (T2), cajón de madera (T3) y presecado (T4), el trabajo experimental se efectúa bajo las mismas condiciones ambientales. Para el análisis estadístico de los datos se usó el programa Statistical Package for the Social Sciences (SPSS), se aplicó un ANOVA, en los resultados obtenidos se estableció que existe diferencia estadística entre los tratamientos.

Con el objetivo de evaluar la composición quími - ca y degradabilidad ruminal in situ de la materia seca (MS) en ensilaje mixto del tipo presecado con la inclusión del Pennisetum purpureum cv Cuba CT-169 y forraje arbóreo de Moringa oleífera cv Supergenius, se realizó este estudio. Para su desarrollo, se utilizaron microsilos cons - truidos con tubos de PVC. Los tratamientos se distribuyeron al azar, constituidos por tres combinaciones de Pennisetum : Moringa (80:20, 60:40, 40:60 %/peso base húmeda (BH -1 )), dos microsilos con el 100% de los forrajes uti - lizados y 10 repeticiones por tratamiento. Fi - nalizado el período de fermentación (62 d), se determinó la composición química (MS, MO, PB, FDN, ceniza) y degradabilidad ruminal in situ de la MS . Los resultados presentaron variaciones conforme a la participación creciente.

This study was carried out in order to evaluate the chemical composition and in situ ruminal degradability of dry matter in mixed pre-dried silages with the inclusion of Pennisetum purpureum cv Cuba CT-169 and tree forage of Moringa oleífera cv Supergenius. For the development of this study, micro-silos built from PVC pipes were used. The treatments were distributed completely at random, formed by three combinations of Pennisetum:Moringa (80:20, 60:40, 40: 60 % / HB weight), two microsilos with 1 00% of the used forage, and ten repetitions per treatment. After the fermentation period (62 d), chemical composition (DM, OM, CP, NDF, ash) and in situ ruminal degradability of DM were determined. The results of the chemical composition and ruminal degradation of DM showed variations in accordance with the increased involvement of Moringa in the silages, regarding the concentration of CP, although the level with 60% of Moringa reaches the highest value of CP (19.47%, P<0.0001) and the lowest of NDF (55.98%, P<0.0001). The parameters (a, b, a+b) generated by the mathematical model of degradation indicate significant effects (P<0.0001) and where the 60% of Moringa in the mixture reaches the highest value of DM degradation (69.79%), only surpassed by 100% of Moringa (71.21%). It can be concluded that the combination of Pen-nisetum:Moringa (40:60%) in mixed silage improves the nutritional value of the mixture regarding CP concentration, decrease of NDF and high degradation of DM. This indicates a viable option of conservation for tree forage combined with tropical grasses. [ABSTRACT FROM AUTHOR]

This study was carried out in order to evaluate the chemical composition and in situ ruminal degradability of dry matter in mixed pre-dried silages with the inclusion of Pennisetum purpureum cv Cuba CT-169 and tree forage of Moringa oleífera cv Supergenius. For the development of this study, micro-silos built from PVC pipes were used. The treatments were distributed completely at random, formed by three combinations of Pennisetum:Moringa (80:20, 60:40, 40: 60% / HB weight), two microsilos with 100% of the used forage, and ten repetitions per treatment. After the fermentation period (62 d), chemical composition (DM, OM, CP, NDF, ash) and in situ ruminal degradability of DM were determined. The results of the chemical composition and ruminal degradation of DM showed variations in accordance with the increased involvement of Moringa in the silages, regarding the concentration of CP, although the level with 60% of Moringa reaches the highest value of CP (19.47%, P<0.0001) and the lowest of NDF (55.98%, P<0.0001). The parameters (a, b, a+b) generated by the mathematical model of degradation indicate significant effects (P<0.0001) and where the 60% of Moringa in the mixture reaches the highest value of DM degradation (69.79%), only surpassed by 100% of Moringa (71.21%). It can be concluded that the combination of Pennisetum: Moringa (40:60%) in mixed silage improves the nutritional value of the mixture regarding CP concentration, decrease of NDF and high degradation of DM. This indicates a viable option of conservation for tree forage combined with tropical grasses. [ABSTRACT FROM AUTHOR]