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The purpose of the study was to develop a performance flat-plate solar collector that would be used as a solar drier for fruit fig (Ficus carica L). This study proposes how and why solar energy is important for drying the agricultural products. This study aims to expand the domain of solar collector for different purposes and, most important, for agricultural resource normally found in the literature.

The paper opted for an exploratory study using the flat-plate solar collector with drying chamber for drying purposes of agricultural products. During the experiment, the data were collected with moisture content, drying rate of the product and solar irradiation falls on the collector.

This paper describes that how flat-plate collector works for agricultural products and how to reduce the moisture content in the product (fig). Efficiency of collector was evaluated under the ambient temperatures of 24°C. Efficiency also significantly increased from 53 to 55 per cent with an increase in ambient temperature from 22 to 24 °C. Figs (Ficus carica L) were dried in the drying chamber of the flat-plate solar collector. The products were dried at temperature of 55-65°C and 15 to 20 per cent humidity.

Because of this research chosen, the research results are beneficiary for agricultural users for drying purposes. Therefore, the researchers are encouraged to dry the agricultural product with flat-plate solar collector, because it reduced the moisture content of the product very fast.

This paper fulfills an identified need to study that how flat-plat solar collector can be used.

Due to the environmental issues caused by petroleum lubricants used in lubrication, the concept of creating various bio-lubricants requires research globally. Thus, this study aims to develop, characterize and test the base ficus carica oil (fig oil) for its ethylene vinyl acetate copolymer (EVA) and sodium dodecylbenzene sulfonate (SDBS) content.

The sample characterization was done using the Fourier transmission infrared spectrum, whereas the morphologies of the EVA, SDBS particles and lubricated surfaces were carried out under scanning electron microscope equipment. To ensure the homogeneity of the solution (base oil and additives), the formulations were subjected to the sonication process. The anti-friction and anti-wear properties of EVA and SDBS particles as lubricant additives were investigated using a ball on a flat high-frequency reciprocating rig tribo-tester.

According to the findings, the base oil’s anti-friction and anti-wear capabilities can be greatly enhanced by the additions. revealed that the best results were obtained when 1.2% EVA + 2% SDBS was applied for the examination of wear (597.8 µm) and friction coefficient (0.106). Commercial references were used, nevertheless, and the results were excellent. This is because the particles in the contact area during lubrication have strong solubility and quickly penetrate the contact zone. The lubricating mechanisms were explained by a tribological model of the EVA + SDBS and SDBS particles.

The coefficient of friction and wear reduction caused by the use of the additives will certainly enhance system performance and protect the machine components from excessive wear that could cause damage or failure.

The originality and uniqueness of this work are officially affirmed by the authors. The authors’ autonomous and original contribution to the development of sustainable lubrication is represented in this work. To the best of the authors’ knowledge, no other study has been published or made publicly available that duplicates the precise scope and goals of our research, and this conclusion is based on a thorough literature assessment.

The purpose of this paper is to characterise eight different fig cultivars with respect to antioxidant activity and bioactive compound content and to assess the influence of these cultivars on the physicochemical characteristics, rheological properties and sensory acceptance of the obtained jelly to identify cultivars with increased potential for processing when grown in subtropical regions.

The analyses of fig fruits and fig jellies were performed in triplicate. To characterise the fig cultivars, analyses of antioxidant activity, phenolic compound content and ascorbic acid concentration were performed on fresh fruits. For the jellies, the total titratable acidity, pH, soluble solids, colour, texture profile and sensory attributes were analysed.

With respect to antioxidant activity and bioactive compounds, the Roxo de Valinhos displayed the highest antioxidant activity according to the ABTS method, ß-carotene and DPPH; the Três num Prato, Lemon and Brunswick cultivars presented the highest ascorbic acid values; and the Três num Prato cultivar also had the highest total phenolic content. Generally, the various fig cultivars yielded jellies with different physical and chemical characteristics and different rheological properties. This variation did not significantly affect acceptability. This study demonstrates that all of the evaluated cultivars have high potential for processing.

This study evaluated the processing potential of Roxo de Valinhos and other fig cultivars in the form of jelly, which in view of the food risk concerns of the dried fig, seems to be an interesting alternative for consumption of processed fig.

A number of methods are used, or have been proposed, for improving the tenderness of otherwise tough meat. Of these, preparations containing proteolytic enzymes to break down meat proteins are the most widely used. They do work but they cannot turn cowheel into fillet and they cannot imitate adequately the subtle post‐mortem changes that naturally produce top quality meat.

The fig has strong claim to be one of the first, if not the first of fruits cultivated by man. We are told of the important role fig‐leaves played in the Garden of Eden, and the fig is prominent in the social history of many lands. Although nowadays this strange fruit does not enjoy the widest popularity in the most highly‐developed countries of the West — not on the scale of bananas and oranges, for instance — in the Mediterranean countries, in Asia Minor and western Asia, its importance has never been in doubt through all the changing centuries.

The purpose of the present study was to evaluate the effect of green tea extract, fig and red pepper on the quality characteristics of chicken patties during refrigerated storage.

The study was designed to evaluate the effect of green tea extract, fig and red pepper on the storage quality parameters of chicken patties. The products were developed by incorporating optimum level of green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) separately and were aerobically packaged in low-density polyethylene pouches and assessed for various storage-quality parameters under refrigerated (4 ± 1°C) conditions for 21 days of storage. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days.

A significant (p < 0.05) effect of green tea extract, fig and red pepper was observed on the pH and TBARS (mg malonaldehyde/kg) values of the chicken patties. A significant (p < 0.05) effect was also observed on the microbiological characteristics as the products incorporated with green tea extract, fig and red pepper showed significantly (p < 0.05) lower values for total plate count, psychrophillic count and yeast and mould count during the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products incorporated with green tea extract, fig and red pepper.

Green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) successfully improved the oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited to improve the storage quality of muscle foods without adversely affecting the sensory quality of the products.

In this study, a comprehensive theoretical framework was developed to investigate the influence of the determinants of online dried fruit purchase intention in China.

The dried fruit eating experiences of 1,160 participants from China were collected using an online survey.

Significant differences were noted in the sociodemographic distributions among three age-based consumer segments. Furthermore, the cost of the marketing strategy had the strongest effect on online dried fruit purchase intention. Finally, different patterns of online dried fruit purchase intention were observed among the three consumer segments: consumers aged below 24 years regarded dried fruits as a new and healthy snack choice and favoured companies with high-quality communication with consumers; consumers aged 25–29 years viewed dried fruits as a healthy eating habit, reflecting their strong self-control over their lifestyle; and consumers aged over 30 years valued the convenience marketing strategies applied by dried fruit manufacturers.

Overall, the results indicate that dried fruits are considered a niche market of snacks that provides added value for core products in the Chinese e-commerce (EC) market; therefore, developing cost-effective strategies to raise consumer awareness of dried fruits is crucial. Furthermore, marketing strategies should target different consumer segments.

The study aims to find new anticorrosive components from a plant source, namely, Pachysandra terminalis Sieb. et Zucc. (P. terminalis), a traditional medicinal shrub predominantly used by Tujia people.

Because phenolic components from plants are known for its numerous values in several fields, the corrosion inhibitive ability of P. terminalis extract was analyzed by electrochemical studies (polarization, electrochemical impedance spectroscopy) and surface examination (by scanning electron microscopy [SEM], energy-dispersive X-ray spectroscopy [EDX] and atomic force microscopy [AFM]).

The examination of total phenolic content (TPC), total flavonoids content (TFC) and individual phenols (UHPLC) showed the presence of 85.21 mg/g (TPC), 25.38 mg/g (TFC), protocatechuic acid (62.10 µg/g), gentisic acid (60.21µg/g), rutin (50.12 µg/g), kaempferol (46.58 µg/g) and p-Coumaric acid (42.35µg/g) . The polarization study shows that the maximum shift is (16 mV), imposing a mixed mode of inhibition, dominantly anodic. The surface morphology studies by SEM, EDX and AFM confirmed the adsorption of phytochemical components on the low carbon steel surface blocking the active sites.

The study unveils the inhibitive nature of P. terminalis, preventing aggressive attack by 0.5 M HCl on low carbon steel. This also exhibits few phenols present in methanolic leaf extract which may be the role player of corrosion inhibition.

An upsurge in health and environmental concerns over the use of synthetic color has made the development of color from cheap and easily available natural sources, namely, plants, animals, micro-organisms and algae as indispensable. This study aims to extract anthocyanins, an important natural plant pigments, from Sohiong (Prunus nepalensis). This study demonstrated that Sohiong have high anthocyanins content and antioxidant property, indicating an immense potential for the fruit producers and food processors.

Response surface methodology was used to optimize the conditions for extraction of anthocyanins from Sohiong using conventional solvent extraction.

The optimum conditions for extraction were found to be 36.75°C temperature, 60.32 per cent ethanol concentration and 2.39 per cent citric acid concentration with recovery of 45 per cent total extract yield, 858.84 mg C3G/100g DM anthocyanin content and 824.91 mg GAE/100g DM phenolic content with in-vitro antioxidant activity of 31.40 mmol AEAC/100g DM for FRAP and 84.66 per cent DPPH scavenging capacity (20mg/ml). The F-values and high values of adjusted determination coefficient for each response imply high level of significance of the fitted models.

Extracted color can be used in food and pharmaceutical industries.

Pigment extracted is from a natural source and possesses high antioxidative activity and potential health benefits. With increasing demand for natural colors and other additives, there is a wide range of applications of the pigment as natural colorant in the food and pharmaceutical sector.

Selected plant source, i.e. Sohiong, was not used earlier by any researcher to extract anthocyanins for potential applications as food colorant.

Honey peaches are rich in a variety of vitamins and are well known in China as the queen of fruit. However, as highly climacteric fruit, peach is too easy to affect its economic value. In this paper, a new passive modified atmosphere packaging system was proposed to solve the lack of water vapour removal capacity – which is still the technical bottleneck of passive modified atmosphere packaging. This paper aims to address this issue.

Under the conditions of relative humidity 85−90% and temperature 28°C−38°C, the influence of new passive modified atmosphere packaging on the shelf life and quality of 70% ripe peaches was studied in the paper. The effect of the new passive modified atmosphere packaging (PMAP) on fruit appearance, colour, taste, flavour, soluble solids, Vitamin C and titratable acid was investigated.

Regardless of whether 1-Methylcyclopropene is added or not, the research results show that the new PMAP has a significant effect on extending the shelf life and maintaining the quality of peaches. Compared with the control group, the shelf life of peaches treated with modified atmosphere packaging and 1-Methylcyclopropene was prolonged by 7 and 11 days, increasing the retailer's revenue by 44 and 75%.

A new integrated structure, which is composed of two types of films with high oxygen and high water vapour permeability was designed for the retail of peaches at room temperature. The former was mainly responsible for regulating the concentration of O₂ and CO₂, while the latter was for removing water vapour and regulating the relative humidity in PMAP.