Bansee Devani

A tecnologia de estufas a t cnica de proporcionar condi es ambientais favor veis s plantas. usada principalmente para proteger as plantas de condi es clim ticas adversas, como vento, frio, precipita o, radia o excessiva, temperaturas extremas, insetos e doen as. Tamb m de vital import ncia para criar um microclima ideal ao redor das plantas. Isto poss vel atrav s da constru o de uma estufa/casa de vidro, onde as condi es ambientais s o modificadas de forma a permitir o cultivo de qualquer planta em qualquer lugar e em qualquer altura, proporcionando condi es ambientais adequadas com o m nimo de trabalho. As estufas s o estruturas com arma o ou insufl veis, cobertas com material transparente ou transl cido, suficientemente grandes para cultivar plantas em condi es ambientais parcial ou totalmente controladas, de forma a obter um crescimento e produtividade timos. Este livro fornece informa es sobre a tecnologia de estufas, os seus crit rios de design e desenhos assistidos por computador de estufas de diferentes tamanhos.

Technologia szklarniowa to technika zapewniania roślinom sprzyjających warunk w środowiskowych. Jest ona raczej stosowana w celu ochrony roślin przed niekorzystnymi warunkami klimatycznymi, takimi jak wiatr, zimno, opady, nadmierne promieniowanie, ekstremalne temperatury, owady i choroby. Niezwykle ważne jest r wnież stworzenie idealnego mikroklimatu wok l roślin. Jest to możliwe dzięki budowie szklarni/szklarni, w kt rej warunki środowiskowe są tak zmodyfikowane, że można uprawiac dowolną roślinę w dowolnym miejscu i czasie, zapewniając odpowiednie warunki środowiskowe przy minimalnym nakladzie pracy. Szklarnie są konstrukcjami ramowymi lub nadmuchiwanymi, pokrytymi przezroczystym lub p lprzezroczystym materialem, wystarczająco dużymi, aby uprawiac rośliny w częściowo lub calkowicie kontrolowanych warunkach środowiskowych, aby uzyskac optymalny wzrost i wydajnośc. Niniejsza książka zawiera informacje na temat technologii szklarniowej, kryteri w projektowych oraz komputerowego projektowania szklarni o r żnych rozmiarach.

La tecnologia delle serre consiste nella tecnica di fornire condizioni ambientali favorevoli alle piante. utilizzata principalmente per proteggere le piante da condizioni climatiche avverse quali vento, freddo, precipitazioni, radiazioni eccessive, temperature estreme, insetti e malattie. inoltre di vitale importanza creare un microclima ideale attorno alle piante. Ci possibile costruendo una serra/serra in vetro, dove le condizioni ambientali sono modificate in modo tale da poter coltivare qualsiasi pianta in qualsiasi luogo e in qualsiasi momento, fornendo condizioni ambientali adeguate con il minimo sforzo. Le serre sono strutture con telaio o gonfiabili ricoperte da materiale trasparente o traslucido, abbastanza grandi da consentire la coltivazione in condizioni ambientali parzialmente o totalmente controllate, per ottenere una crescita e una produttivit ottimali. Questo libro fornisce informazioni sulla tecnologia delle serre, i suoi criteri di progettazione e il disegno assistito da computer di serre di diverse dimensioni.

La technologie des serres consiste fournir des conditions environnementales favorables aux plantes. Elle est plut t utilis e pour prot ger les plantes des conditions climatiques d favorables telles que le vent, le froid, les pr cipitations, le rayonnement excessif, les temp ratures extr mes, les insectes et les maladies. Il est galement essentiel de cr er un microclimat id al autour des plantes. Cela est possible en construisant une serre/une maison en verre, o les conditions environnementales sont modifi es de mani re pouvoir cultiver n'importe quelle plante, n'importe o et n'importe quand, en fournissant des conditions environnementales appropri es avec un minimum de main-d'oeuvre. Les serres sont des structures ossature ou gonflables recouvertes d'un mat riau transparent ou translucide suffisamment grand pour permettre la culture de plantes dans des conditions environnementales partiellement ou totalement contr l es afin d'obtenir une croissance et une productivit optimales. Cet ouvrage fournit des informations sur la technologie des serres, ses crit res de conception et le dessin assist par ordinateur de serres de diff rentes tailles.

Gew chshaus-Technologie ist die Technik, Pflanzen g nstige Umweltbedingungen zu bieten. Sie wird eher dazu verwendet, Pflanzen vor widrigen klimatischen Bedingungen wie Wind, K lte, Niederschlag, berm iger Strahlung, extremen Temperaturen, Insekten und Krankheiten zu sch tzen. Es ist auch von entscheidender Bedeutung, ein ideales Mikroklima um die Pflanzen herum zu schaffen. Dies ist durch die Errichtung eines Gew chshauses/Glashauses m glich, in dem die Umweltbedingungen so ver ndert werden, dass man jede Pflanze an jedem Ort und zu jeder Zeit anbauen kann, indem man mit minimalem Arbeitsaufwand geeignete Umweltbedingungen schafft. Gew chsh user sind gerahmte oder aufgeblasene Konstruktionen, die mit transparentem oder durchscheinendem Material bedeckt sind und gro genug sind, um Pflanzen unter teilweise oder vollst ndig kontrollierten Umweltbedingungen anzubauen, um ein optimales Wachstum und eine optimale Produktivit t zu erzielen. Dieses Buch enth lt Informationen ber die Gew chshaustechnik, ihre Konstruktionskriterien und computergest tzte Zeichnungen von Gew chsh usern unterschiedlicher Gr e.

Black sesame seeds possess very good nutritional value, superior quality fat, biologically active components and antioxidants which are health promoting. Sesame is categorized among nutraceutical and functional foods. Jaggery (Gur) contains protein, minerals and vitamins, iron and has higher iron, copper and vitamin content than the refined sugar. The present work was attempted to develop a process technology of region based new product called Sani- Jaggery based crushed sesame. The sani was prepared using roasted and raw sesame seeds with the combination of three level (40, 50 and 60%) of jaggery and stored in PET at room temperature till it became unacceptable. Then the sensory analysis was carried out for all the six treatments at 5 days interval for the sensory attributes such as taste, colour, flavor, texture, appearance and overall acceptability by 9-point Hedonic scale. The treatment having raw sesame and 60%jaggery level attained the maximum sensory score. It can be found from the study that sani prepared from the raw sesame seeds and 60% jaggery can be stored at room temperature for 25 days. Black sesame seeds possess very good nutritional value, superior quality fat, biologically active components and antioxidants which are health promoting. Sesame is categorized among nutraceutical and functional foods. Jaggery (Gur) contains protein, minerals and vitamins, iron and has higher iron, copper and vitamin content than the refined sugar. The present work was attempted to develop a process technology of region based new product called Sani- Jaggery based crushed sesame. The sani was prepared using roasted and raw sesame seeds with the combination of three level (40, 50 and 60%) of jaggery and stored in PET at room temperature till it became unacceptable. Then the sensory analysis was carried out for all the six treatments at 5 days interval for the sensory attributes such as taste, colour, flavor, texture, appearance and overall acceptability by 9-point Hedonic scale. The treatment having raw sesame and 60%jaggery level attained the maximum sensory score. It can be found from the study that sani prepared from the raw sesame seeds and 60% jaggery can be stored at room temperature for 25 days.