A cabbage harvester prototype was fabricated and tested to save time, cost, and labor for harvesting. This harvester was designed for harvesting operations to drive the prototype and control the harvester. The single-row prototype harvesting meets the functional requirements of the physical properties of the Egyptian cabbage. The performance of the harvester prototype was evaluated on two shapes of cutter disc, four cutter disc speeds, and four cutter disc angles; these parameters were assessed at 88% moisture content of the cabbage head and average forward speed of 1.5 km/h. The results demonstrated that the serrated edge cutter discs and 900 rpm disc speed produced actual productivity of 12.56 ton/h, 2.28 kW power requirements, 0.18 kW h/ton specific energy requirement, and of 3.66 $/h operating cost. It turns out that the harvester did not do major harm to the cabbage and less than 4% damage. Operating the harvester at the optimum parameters saves cost and time compared with manual harvesting.

Residential housing is one of the major priorities in Egypt. The cost of apartment in different regions can charge the person over budget money and per disability of people the slums appears with uncivilized environment. Construction material like cement consumes a lot of energy to produce final product which make an additional burden on state economy. This paper presents a simple technique to build low-cost housing by using new materials abundantly available in nature with low cost to improve sustainability and green energy. The compressive strength of compressed stabilized earth building bricks depends upon the soil type, amount of stabilizer and the compaction pressure used to form the bricks with dimension of 25x12x6cm. Experimental program was carried out on specimens and seven tests were applied. Each test consists of five masonry prisms assemblage cast with stabilized bricks. These tests are compressive strength, shear strength, in-plane tensile strength, and flexural tensile strength. The results are encouraging and promising to use these bricks in green constructions as low cost housing and national projects. A comparative study approved the cost effectiveness of using the stabilized bricks, as a load bearing wall system, instead of using the traditional skeleton structures by about 34% in case of one story building.

A sugarcane harvester prototype was fabricated and evaluated to save time, labor, and harvesting expenses, which are included in production costs. The single-row harvester prototype fits the functional needs of the physical qualities of sugarcane and was designed to be installed on a tractor. One serrated edge cutter disc, three forward speeds, and three cutter disc speeds were used to evaluate the performance of the fabricated sugarcane harvester. The results of the technical evaluation showed that the average forward speed was 5 km h−1, and the average cutter disc speed was 2000 rpm by a cutter disc with a serrated edge produced the ideal sugarcane harvesting parameters. The actual field capacity, the power required and the specific energy requirements, were determined. Despite that economic evaluation empathies that the combination of 3.5 km h−1 forward speed and a 1000 rpm cutting speed also achieved the highest benefits ($115.12/ha).

Gluten free products remain the cornerstone for celiac patients. Insufficiency, poverty and little offered about gluten free products (quality and quantity) represented a high obstacle for Egyptian celiac patients. Therefore, the purpose of this research is to modify a single screw extruder to produce gluten–free pasta (GFP) (tagliatelle type). The GFP was made from corn flour under screw rotation speed (N) of 10, 25 and 50 rpm at 40, 65, 90 and 115 ºC of barrel temperature (BT). Extruder performance was evaluated as specific mechanical energy (SME) and expansion ratio (Er). The cooking quality of GFP as optimum cooking time (OCT), cooked yield (CY), swelling (Sw), cooking losses (CL) and sensory characteristics (appearance, colour, taste, mouth feel and overall acceptability) were evaluated. The better results of the GFP sensory evaluation were obtained at BT= 80 ºC, N =25 rpm and Er ? 1.38 with OCT ? 3.3 min, CY= 196%, Sw = 210% and CL= 16.3%. All parameters were given a direct proportion with processing variables N and BT, except CL. Furthermore, it can be predicted cooking properties values for GFP by SME value using the following equation; SME » 1.8675 (Er) + 0.8037 » 0.0608 (OCT)1.5984  » 8×10-17 (CY)6.7878 » 2×10-9 (Sw)3.494  » -0.0306 (CL) + 0.7877.

Strawberries have a relatively short postharvest life due to their quick softening and decay. When the supply chain is too far along to make logistical adjustments to meet shelf life, quality loss and shelf-life reduction often accelerates with rising temperature. The purpose of this study is to use kinetic modelling to explain how characteristics of strawberry quality vary while they are being stored. To measure the qualities of redness (a*), lightness (L*), chroma colour (C*), weight loss (WL), total soluble solids (TSS), titratable acidity (TA), and total phenolic content (TPC), fresh strawberries were obtained from a farm and stored for 8 days at 4°C and 10°C. The experimental results showed that strawberry quality characteristics stored at 10 °C had a strong and significant impact. After being stored at 10°C, the properties of redness (a*) and lightness (L*) quickly converted to darker zone. During storage at 10 °C, a significant rise in weight loss and chroma was seen with a less apparent decrease in L*. Zero-order and first-order models are used to characterize quality changes that occur during storage. The WL, TSS, and TA properties were best described by the zero-order model. On the contrary, the hue change was described by the first-order model. The results demonstrate that kinetic models fall short in their ability to characterize changes in TPC property during storage. In comparison to strawberries stored at 10°C, the strawberries stored at 4°C carried out the desired result of weight loss, colour change, and TA change.