The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Yuquan Zhou - One of the best experts on this subject based on the ideXlab platform.
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the dynamic measurement system design for stewart platform by using digital image Processing Method
IEEE International Conference on Fuzzy Systems, 2011Co-Authors: Yuquan ZhouAbstract:In this study, the digital image Processing Method in the dynamic measurement system for Stewart platform is investigated. The measured signals of the platform based on the digital image Processing Method represent as the feedback signal of control system. In the study, the accuracy of control system is reasonable by capturing the image information of platform by using the digital image Processing Method and getting the detail of platform action directly.
Ali Mohammed - One of the best experts on this subject based on the ideXlab platform.
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Processing Method variety and roasting effect on cup quality of arabica coffee coffea arabica l
Discourse Journal of Agriculture and Food Sciences, 2014Co-Authors: Abrar Sualeh, Solomon Endris, Ali MohammedAbstract:Coffee is cornerstone in the Ethiopian economy. Coffee quality is affected by pre and post harvest practices. Among these practices, Processing Method and roasting duration are the main ones. This experiment was conducted to evaluate impact of Processing Method and roast duration on cup quality of Arabica coffee during 2011/12 cropping. Ten years old coffee berry disease resistant three varieties (744, 7440 and 74110) were used. The highest aromatic intensity (3.89) was achieved from dry processed coffee roasted for six minutes. Moderately pointed (3.86) acidity was registered from washed coffee roasted for eight minutes. Medium to moderately full (3.47) body was recorded for variety 74110 roasted for eight minutes. Flavor was significantly affected by the interaction of Processing Method with variety and Processing Method with roasting duration. Maximum value (3.75) was recorded for washed coffee roasted for eight minutes. The interaction between Processing Method and roasting duration was highly significant (P< 0.01) on overall quality where washed coffee roasted for eight minutes had the highest (3.64). Hence, cup quality of coffee affected by Processing Method, variety and roast duration. At fixed temperature (200 o C) and moisture content (11%) roasting dry and wet
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Processing Method variety and roasting effect on cup quality of arabica coffee coffea arabica l
Discourse Journal of Agriculture and Food Sciences, 2014Co-Authors: Abrar Sualeh, Solomon Endris, Ali MohammedAbstract:Coffee is cornerstone in the Ethiopian economy. Coffee quality is affected by pre and post harvest practices. Among these practices, Processing Method and roasting duration are the main ones. This experiment was conducted to evaluate impact of Processing Method and roast duration on cup quality of Arabica coffee during 2011/12 cropping. Ten years old coffee berry disease resistant three varieties (744, 7440 and 74110) were used. The highest aromatic intensity (3.89) was achieved from dry processed coffee roasted for six minutes. Moderately pointed (3.86) acidity was registered from washed coffee roasted for eight minutes. Medium to moderately full (3.47) body was recorded for variety 74110 roasted for eight minutes. Flavor was significantly affected by the interaction of Processing Method with variety and Processing Method with roasting duration. Maximum value (3.75) was recorded for washed coffee roasted for eight minutes. The interaction between Processing Method and roasting duration was highly significant (P< 0.01) on overall quality where washed coffee roasted for eight minutes had the highest (3.64). Hence, cup quality of coffee affected by Processing Method, variety and roast duration. At fixed temperature (200 o C) and moisture content (11%) roasting dry and wet
Wu Changlin - One of the best experts on this subject based on the ideXlab platform.
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Processing Method for crisp sweet potato chips
2015Co-Authors: Wang Shengming, Wang Maoting, Yu Ping, Wu ChanglinAbstract:The invention discloses a Processing Method for crisp sweet potato chips and belongs to the field of food Processing. The Processing Method is characterized in that the Processing technological process of raw material selecting, sorting, peeling, cutting, starch removing, sugar steeping, freezing, vacuum frying, centrifugal oil removing, cooling, weighing and packaging is adopted. The Processing Method has the advantages that the crisp sweet potato chips are golden in color, crisp in texture, not soft, fragrant, crisp and tender in taste, have the special fragrance and sweetness of sweet potatoes and the faint scent of roses and are crisp and delicious; the crisp sweet potato chips are beneficial to improving the immunity of the human body and maintaining and conditioning functions of the human body, further have the effects of preventing osteoporosis, resisting senescence and preventing atherosclerosis, and is rare food which is low in calorie, sugar and fat.
Chen Shiying - One of the best experts on this subject based on the ideXlab platform.
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sweet potato biscuit and Processing Method thereof
2018Co-Authors: Chen ShiyingAbstract:The invention discloses sweet potato biscuits and a Processing Method thereof. The sweet potato biscuits comprise the following components in percentage by weight: 15% of sweet potato pulp, 10% of flour, 10% of white sugar, 10% of edible oil, 25% of hawthorns, 10% of dried tangerine or orange peel and 20% of water. The sweet potato biscuits are made by firstly, stirring and mixing the wheat flour,the white sugar, the edible oil and the water, kneading into dough, grinding the hawthorns and the dried tangerine or orange peel into powder, mixing with the sweet potato pulp, wrapping with the dough, cutting the dough into cakes, baking the cakes at a high temperature, and cooling the baked dough cakes doped with the hawthorn powder, the dried tangerine or orange peel powder and the sweet potato pulp, thereby obtaining the sweet potato biscuits. The sweet potato biscuits disclosed by the invention are beneficial to spleen and stomach regulation, appetite and digestion improvement and humanmetabolic capability improvement, meanwhile are capable of meeting taste of sweet potato lovers, and in addition are simple in Processing Method and easy to operate.
Abrar Sualeh - One of the best experts on this subject based on the ideXlab platform.
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Processing Method variety and roasting effect on cup quality of arabica coffee coffea arabica l
Discourse Journal of Agriculture and Food Sciences, 2014Co-Authors: Abrar Sualeh, Solomon Endris, Ali MohammedAbstract:Coffee is cornerstone in the Ethiopian economy. Coffee quality is affected by pre and post harvest practices. Among these practices, Processing Method and roasting duration are the main ones. This experiment was conducted to evaluate impact of Processing Method and roast duration on cup quality of Arabica coffee during 2011/12 cropping. Ten years old coffee berry disease resistant three varieties (744, 7440 and 74110) were used. The highest aromatic intensity (3.89) was achieved from dry processed coffee roasted for six minutes. Moderately pointed (3.86) acidity was registered from washed coffee roasted for eight minutes. Medium to moderately full (3.47) body was recorded for variety 74110 roasted for eight minutes. Flavor was significantly affected by the interaction of Processing Method with variety and Processing Method with roasting duration. Maximum value (3.75) was recorded for washed coffee roasted for eight minutes. The interaction between Processing Method and roasting duration was highly significant (P< 0.01) on overall quality where washed coffee roasted for eight minutes had the highest (3.64). Hence, cup quality of coffee affected by Processing Method, variety and roast duration. At fixed temperature (200 o C) and moisture content (11%) roasting dry and wet
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Processing Method variety and roasting effect on cup quality of arabica coffee coffea arabica l
Discourse Journal of Agriculture and Food Sciences, 2014Co-Authors: Abrar Sualeh, Solomon Endris, Ali MohammedAbstract:Coffee is cornerstone in the Ethiopian economy. Coffee quality is affected by pre and post harvest practices. Among these practices, Processing Method and roasting duration are the main ones. This experiment was conducted to evaluate impact of Processing Method and roast duration on cup quality of Arabica coffee during 2011/12 cropping. Ten years old coffee berry disease resistant three varieties (744, 7440 and 74110) were used. The highest aromatic intensity (3.89) was achieved from dry processed coffee roasted for six minutes. Moderately pointed (3.86) acidity was registered from washed coffee roasted for eight minutes. Medium to moderately full (3.47) body was recorded for variety 74110 roasted for eight minutes. Flavor was significantly affected by the interaction of Processing Method with variety and Processing Method with roasting duration. Maximum value (3.75) was recorded for washed coffee roasted for eight minutes. The interaction between Processing Method and roasting duration was highly significant (P< 0.01) on overall quality where washed coffee roasted for eight minutes had the highest (3.64). Hence, cup quality of coffee affected by Processing Method, variety and roast duration. At fixed temperature (200 o C) and moisture content (11%) roasting dry and wet
