The modeling and optimization of postharvest preservation of Vigna unguiculata (cowpea) grain using hot aqueous extract of Syzygium aromaticum L. bulb (clove), and Myristica fragrans H. (nutmeg) fruit by employing three-level factorial-response surface methodology (3LF-RSM) was studied. Clove and nutmeg seeds were processed into flour and their active compounds were extracted by the infusion technique; and then lyophilized. The obtained extracts were used to control bruchid in stored cowpea. Infrared active functional groups in the extracts were identified using standard procedures. The optimal quantity of each extract (23.03 ml/kg grains) and a period of 1.95 days were established with the corresponding mortality rate of range 93.89%–99.20% for males and 96.82–99.90% for female bruchids in V. unguiculata. Functional groups evaluation showed the presence of –OH (from phenol), N–H (amide), C꞊O (amide, and ketone), C–O (ether), C–Cl (aryl-chloride), and C–I (aryl-iodide) in the extracts whereas, treated cowpea grains had –OH (phenol, carboxylic acid), N–H (amide and amine), CN (nitrile), CC (alkaynal), C꞊O (carboxylic acid, ester, amide, and ketone), C–F (aryl-fluoride), C–O (ester, and phenol)), C–Cl (aryl-chloride), and C–I (aryl-iodide). The functional groups in the extracts were concentrated in the fingerprint region. Aryl-halides of chlorine and iodine and ether were identified in the extracts as the active functional groups responsible for the pesticide attributes. The treated grains had an amylose range of 28.92–29.49% and good pasting properties which could make it find application as a thickener in food formulation and allied processes; it has low gel breakdown and low retrogradation tendency.

建模和采后保存的优化豇豆使用的热的含水提取物（豇豆）晶丁香L.灯泡（丁香），和肉豆蔻利用三级因子响应面方法（3LF-RSM）研究了豆蔻（H.（肉豆蔻））果实。将丁香和肉豆蔻种子加工成面粉，并通过注入技术提取其活性成分；然后冻干。所获得的提取物用于控制储存的cow豆中的水bru。使用标准程序鉴定提取物中的红外活性官能团。确定了每种提取物的最佳量（23.03 ml / kg谷物），为期1.95天，相应的死亡率分别为：雄性马鞭草的死亡率为93.89％–99.20％，雌性马鞭草的死亡率为96.82–99.90％。。官能团评估表明存在–OH（来自苯酚），NH（酰胺），C꞊O（酰胺和酮），CO（醚），CCl（芳基氯化物）和C–提取物中的I（芳基碘化物），而经过处理的cow豆谷物具有-OH（苯酚，羧酸），NH（酰胺和胺），C N（腈），CC（烷基），C꞊O（羧酸，酯，酰胺和酮），CF（芳基氟化物），CO（酯和苯酚），CCl（芳基氯化物）和C–I（芳基碘化物）。提取物中的官能团集中在指纹区域。提取物中的氯，碘和醚的芳基卤化物被确定为负责农药属性的活性官能团。处理后的谷物的直链淀粉含量为28.92–29.49％，具有良好的糊化性能，可使其在食品配方和相关工艺中用作增稠剂。它具有低的凝胶分解和低的回生趋势。