Open Access. Powered by Scholars. Published by Universities.®
- Keyword
-
- Agriculture (1)
- Alternate wetting and drying (1)
- Animal processing (1)
- Animal production (1)
- Bread (1)
-
- Celiac (1)
- Characteristics (1)
- Corn (1)
- Crops processing (1)
- Crops production (1)
- Dehumidification (1)
- Economic contribution (1)
- Extrusion (1)
- Fluidized bed drying (1)
- Food (1)
- Forestry processing (1)
- Forestry production (1)
- Furrow-irrigated (1)
- Gluten (1)
- Irrigation (1)
- Modeling (1)
- Nitrogen (1)
- Nutrition (1)
- Protein (1)
- Rice (1)
- Rice drying (1)
- Rice quality (1)
- Row rice (1)
- Soy (1)
- Texture (1)
- Publication
- Publication Type
Articles 1 - 4 of 4
Full-Text Articles in Food Processing
Economic Contribution Of Agriculture And Food To Arkansas’ Gross Domestic Product 1997-2020, Leah English, Jennie Popp, Wayne Miller
Economic Contribution Of Agriculture And Food To Arkansas’ Gross Domestic Product 1997-2020, Leah English, Jennie Popp, Wayne Miller
Research Reports and Research Bulletins
Agricultural production, processing, and retail industries are major contributors to Arkansas’ GDP. Agriculture contributes to the state economy through direct agricultural production, value-added processing, and agricultural retail activities. The Agriculture and Food Sector, which is comprised of agricultural production, processing, and retail industries, promotes economic strength through various interactions with other industries. The use of non-agricultural goods and services as inputs into the agricultural sector promotes diversified growth in Arkansas’ economy and thus plays a vital role in maintaining economic stability throughout the state. This report 1) compares the relative size of the Agriculture and Food Sector in Arkansas with …
Developing A Lab-Scale Fluidized Bed Dryer System To Enhance Rough Rice Drying Process, Kaushik Luthra
Developing A Lab-Scale Fluidized Bed Dryer System To Enhance Rough Rice Drying Process, Kaushik Luthra
Graduate Theses and Dissertations
For more than half of the world's population, rice (Oryza sativa L.) is a staple meal. However, rice growers encounter difficulties supplying this demand, particularly in developing nations, where rice is susceptible to spoilage if the moisture content is not lowered to a safe level soon after harvest. As a result, traditional drying methods, such as sun drying and natural air drying, are commonly used by rice growers, particularly in underdeveloped nations. However, these procedures are time-consuming and can lead to rice spoilage. On the other hand, fluidized bed drying is a well-established technology that might give rice growers a …
Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten Free Bread, Zachary Christman
Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten Free Bread, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
This article highlights the use of soy flour to improve the protein and fiber of gluten free bread. Also, the use of an extrusion process on soybean and corn flour blends improves the volume and texture of the bread. A full listing of the ingredients and method for production of higher quality gluten free bread is included.
Evaluation Of Irrigation And Nutrient Management Strategies In Rice Using Alternative Irrigation Methods, Justin Lee Chlapecka
Evaluation Of Irrigation And Nutrient Management Strategies In Rice Using Alternative Irrigation Methods, Justin Lee Chlapecka
Graduate Theses and Dissertations
As water resources gain value across the Mid-South, alternative irrigation strategies of rice (Oryza sativa L.) have garnered increasing attention. In 2015, an estimated 1.7% of Arkansas rice hectarage used alternate wetting and drying (AWD) irrigation and 0.9% used furrow irrigation. As of 2020, 2.5% used AWD and 16.9% used furrow irrigation, the latter accounting for near 99,000 ha in Arkansas. Little information exists in the scientific literature in relation to management of rice grown in the Mid-South without a conventional flood. This fact coupled with the rapid adoption rate, especially for furrow-irrigated rice (FIR), during the last five years …