Changes in Chemical Composition of Soils as a Result of Irrigation with Potato Starch Waste Water

Disposal of potato starch process water (average N, P2O5, K2O contents, 390, 140, 700 mg/l) on the land results in a high degree of purification. Complete purification is obtained in sandy soils if the rates do not exceed 100 to 150 mm/year. To maintain favourable conditions for biological decomposition of the organic matter the dose should be less than the water storage capacity of the soil. Disposal of the annual amount between a number of sprinkling irrigations is therefore recommended. Application rates can be adjusted to plant nutrient requirements. Optimum adjustment leads to an average yearly application of 25 mm yearly for the normal cropping pattern of the Peat Colonies. If excess supply is accepted the average value can be increased to 60 mm without harmful effects. From a computerized model study of the effect of the utilization of this waste water on farm economic results, the applications of 50 and 100 mm gave the highest returns.[227.7]. (Abstract retrieved from CAB Abstracts by CABI’s permission)

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Preparation and antioxidative stability of the potato protease inhibitors (PPIs) from potato starch waste-water

LWT ◽

10.1016/j.lwt.2020.109963 ◽

2020 ◽

Vol 134 ◽

pp. 109963

Author(s):

Yao-tong Liu ◽

Xiao-pei Hu ◽

Yan Bai ◽

Qi-yue Zhao ◽

Si-qi Yu ◽

...

Keyword(s):

Waste Water ◽

Protease Inhibitors ◽

Potato Starch ◽

Potato Starch Waste

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Large Scale Magnetic Separation of Solanum tuberosum Tuber Lectin from Potato Starch Waste Water

10.1063/1.3530004 ◽

2010 ◽

Cited By ~ 6

Author(s):

Ivo Safarik ◽

Katerina Horska ◽

Lluis M. Martinez ◽

Mirka Safarikova ◽

Urs Häfeli ◽

...

Keyword(s):

Waste Water ◽

Solanum Tuberosum ◽

Magnetic Separation ◽

Large Scale ◽

Potato Starch ◽

Potato Starch Waste

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PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽

10.29303/profood.v4i1.79 ◽

2018 ◽

Vol 4 (1) ◽

pp. 304-310

Author(s):

Siska Cicilia ◽

Eko Basuki ◽

Agustono Prarudiyanto ◽

Ahmad Alamsyah ◽

Dody Handito

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Potato Starch ◽

Ash Content ◽

Randomized Design ◽

Alternative Materials ◽

Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

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Treatment of Waste Water from Potato Starch Plants

Journal of the Japanese Society of Starch Science ◽

10.5458/jag1972.26.35 ◽

1979 ◽

Vol 26 (1) ◽

pp. 35-50

Author(s):

Noboru YAMAGUCHI ◽

Shiro AKIYAMA

Keyword(s):

Waste Water ◽

Potato Starch

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Comparison of bioindicator eukaryotes of activated sludge biocenoses on two water-treatment plants: a case study

Nova Biotechnologica et Chimica ◽

10.1515/nbec-2017-0008 ◽

2017 ◽

Vol 16 (1) ◽

pp. 54-60 ◽

Cited By ~ 1

Author(s):

Farida Y. Achmadulina ◽

Rustem K. Zakirov ◽

Elena S. Balymova ◽

Vera Denisova ◽

Taťjána Brovdyová ◽

...

Keyword(s):

Waste Water ◽

Chemical Composition ◽

Water Treatment ◽

Activated Sludge ◽

Waste Water Treatment ◽

High Water ◽

Water Treatment Plants ◽

The City ◽

Main Factor

Abstract Activated sludge biocenoses were compared on waste-water treatment plants in the city of Kazan, Russian Federation and the city of Teplice, Czech Republic. Based on Palia-Kovnatski index, Acanthamoeba in Kazan, Epistylis in Teplice, and Acanthamoeba and Centropyxis were dominant genera in both plants. The major subdominant generas identified were Arcella, Opercularia and Aspidisca. This indicates high nitrification ability, high water purification potential and matured activated sludge. Chemical composition of the waste-water was identified as the main factor determining the sludge biocenoses diversity. Higher sludge biodiversity (Shannon, Margalef, and Sorensen indexes) was found in Kazan corresponding to more concentrated inflow water.

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Evaluation of yogurt-like beverages made of potato starch waste and grape must

Journal of Food Measurement & Characterization ◽

10.1007/s11694-017-9560-z ◽

2017 ◽

Vol 11 (4) ◽

pp. 1787-1794 ◽

Cited By ~ 5

Author(s):

Nahid Saeedyzadeh ◽

Nafiseh Zamindar ◽

Mohammadsalar Pezeshkzadeh ◽

Arezoo Tahmourespour

Keyword(s):

Potato Starch ◽

Grape Must ◽

Potato Starch Waste

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IMMOBILIZATION OF FLUORINE AT THE DOLOMITE GEOCHEMICAL BARRIER

Moscow University Bulletin. Series 4. Geology ◽

10.33623/0579-9406-2018-2-107-111 ◽

2018 ◽

pp. 107-111

Author(s):

A. V. Savenko ◽

V. S. Savenko

Keyword(s):

Waste Water ◽

Drinking Water ◽

Chemical Composition ◽

Integrated Treatment ◽

Fluorine Concentration ◽

Geochemical Barrier ◽

Alkaline Waste ◽

Slag Waste

The possibility of using of dolomitic geochemical barrier to integrated treatment from fluorine of the alkaline waste water of coal heating enterprises was experimentally proved. It was established that residual fluorine concentration at pH 10,4–10,6 conforms to the optimum for drinking water (0,7–0,9 mg/l) whereas degree of fluorine removal from solution at pH >12,0 is maximal and makes 99,2% at the residual fluorine concentration <0,1 mg/l. The optimum residual fluorine concentration is reached at the stoichiometric surplus of dolomite above reactive CaO in ashes and slag waste. It allows to calculate necessary capacity of the dolomitic barrier on chemical composition and intensity of formation of the last.

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