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פותח על ידי קלירמאש פתרונות בע"מ -
Chemical and microbiological changes occurring in orange peels and in the seepage during ensiling
Year:
1987
Source of publication :
Biological Wastes
Authors :
אשבל, גלעד
;
.
ליסקר, נורברטו
;
.
Volume :
21
Co-Authors:
Ashbell, G., Agricultural Research Organization, The Volcani Center, POB 6, Bet Dagan, 50250, Israel
Lisker, N., Agricultural Research Organization, The Volcani Center, POB 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
213
To page:
220
(
Total pages:
8
)
Abstract:
Orange peels at 17·1% and 20·5% dry matter (DM) were ensiled in two successive years in 400- and 280-litre barrels for periods of 142 and 131 days, respectively. By the end of the experiments no differences were found in the chemical and microbiological components of ensiled peels in which seepage was allowed to run off and in those in which the seepage was kept inside the containers. At the upper layer of the silages (in contact with air) there was a great development of the microflora and losses were considerable. Seepage was collected and analysed during the fermentation period. Seepage losses were calculated to be as follows: DM, 6·6-10·4%; water-soluble carbohydrates, 10·3-13·1%; glucose, 3·2%-10·7%; and total protein, 8·0-8·7%. The rate of seepage release and its chemical changes are described along with the changes in the aerobic microflora of the peels and the seepage. © 1987.
Note:
Related Files :
agricultural wastes
CARBOHYDRATES - Measurements
Ensiling
Microbiology
ORANGE PEELS
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/0269-7483(87)90127-3
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
19162
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:26
Scientific Publication
Chemical and microbiological changes occurring in orange peels and in the seepage during ensiling
21
Ashbell, G., Agricultural Research Organization, The Volcani Center, POB 6, Bet Dagan, 50250, Israel
Lisker, N., Agricultural Research Organization, The Volcani Center, POB 6, Bet Dagan, 50250, Israel
Chemical and microbiological changes occurring in orange peels and in the seepage during ensiling
Orange peels at 17·1% and 20·5% dry matter (DM) were ensiled in two successive years in 400- and 280-litre barrels for periods of 142 and 131 days, respectively. By the end of the experiments no differences were found in the chemical and microbiological components of ensiled peels in which seepage was allowed to run off and in those in which the seepage was kept inside the containers. At the upper layer of the silages (in contact with air) there was a great development of the microflora and losses were considerable. Seepage was collected and analysed during the fermentation period. Seepage losses were calculated to be as follows: DM, 6·6-10·4%; water-soluble carbohydrates, 10·3-13·1%; glucose, 3·2%-10·7%; and total protein, 8·0-8·7%. The rate of seepage release and its chemical changes are described along with the changes in the aerobic microflora of the peels and the seepage. © 1987.
Scientific Publication
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