Nghiên cứu sản xuất phân hữu cơ vi sinh từ phế thải rau-củ- quả và mạt cưa sau trồng nấm / Nghiên cứu sản xuất que chẩn đoán nhanh bệnh ký sinh trùng toxoplasma gondii ở người và gia súc / Nghiên cứu sản xuất sản phẩm chocolate nhân macadamia từ nguồn nguyên liệu ca cao và macadamia tại Đắc Lắc

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Tác giả: Cách Tuyến Bùi, Kim Được Danh, Thị Bích Lân Đào, Hoàng Anh Nguyễn, Minh Quang Nguyễn, Minh Hằng Trương, Thị Thúy Huệ Võ

Ngôn ngữ: vie; Vie

Ký hiệu phân loại: 631636 Specific techniques; apparatus, equipment, materials

Thông tin xuất bản: Tạp chí nông nghiệp và phát triển nông thôn, Bản tin khoa học và công nghệ thừa thiên huế, Tạp chí Công thương 201320122020

Mô tả vật lý: 94-101, 11-18, 52-58

Bộ sưu tập: Metadata

ID: 483007

Thêm vào giỏ

This paper describes the study on the microbial organic fertilizer production process using vegetable waste and wood sawdust discarded from mushroom production. This process benefits many farmers and solves the environmental odor pollution from garbage leakage in the wholesale market The results showed that the second formula CT2 (treatment mixing ratio C/N = 30-35 and initial moisture content 67-77 percent) was suitable for compo sting organic fertilizers (compost fertilizer with ratio C/N: 14.19). When composting with three biological products, compost fertilizers were obtained after 21 days and the best biological product was NOLASUB (ratio C/N=12.23). For pilot-scale (weight = 200 kg), after 21 days, formula with aerated system was better than non-aerated one, the obtained microbial organic fertilizers met the standard stipulated in the Circular No.36/2010/TT-BNNPTNT on June 24, 2010 promulgated by the Ministry of Agriculture and Rural Development. Survey on Brassica integrifolia found that productivities of the formulas with compost fertilizers were 2-3 times higher than the control one.Sản phẩm chocolate còn khá mới lạ và chưa được quan tâm phát triển đầy đủ tại Việt Nam, trong khi nguồn nguyên liệu tại đây dồi dào và có chất lượng tốt. Nghiên cứu sản xuất tạo sản phẩm chocolate mới nhằm đa dạng hóa sản phẩm, đáp ứng nhu cầu người tiêu dùng cũng như tận dụng nguồn nguyên liệu sẵn có tại Daklak. Kết quả nghiên cứu cho thấy: Thời gian rang hạt thích hợp tại nhiệt độ 130°C là 45 phút, tại 145°C là 30 phút
Thời gian nghiền: 4 giờ
Tỉ lệ phối trộn đường : bơ : cacao = 25% : 10% : 65%
Tỉ lệ bổ sung lecithin là 0,2%
Tỉ lệ khối lượng hỗn hợp chocolate bao hạt và hạt macadamia = 4 : 1 là thích hợp nhất. , Tóm tắt tiếng anh, Chocolate products are quite unpopular in Vietnam. Although the material sources for making chocolate products in Vietnam are plentiful and high quality, the development of chocolate products has not recieved enough attention. This study is to make new chocolate products to meet the demand of consumers and utilize material sources which are availbale in Daklak Province. The results showed that the appropriate roasting time are 45 minutes and 30 minutes at 130°C and 145°C, respectively
the suitable crushing time is 4 hours
the mixing ratio of sugar, butter and cocoa is 25%. 10% and 65%
the added lecithin rate is 2%
and the best mixing ratio of chocolate and macadamia is 4/1.

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