Polymeric flocculant based on cassava starch grafted polydiallyldimethylammonium chloride: Flocculation behavior and mechanism

2015 ◽  
Vol 351 ◽  
pp. 89-94 ◽  
Author(s):  
M.A.A. Razali ◽  
A. Ariffin
Keyword(s):  
Cassava Starch ◽  
Polydiallyldimethylammonium Chloride

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

Cassava starch bionanocomposites for control drug release

2018 ◽  
Vol 2 (5) ◽  
pp. 20-26
Author(s):  
Debi Prasanna Mohanty ◽  
Keyword(s):  
Drug Release ◽  
Cassava Starch ◽  
Control Drug ◽  
Control Drug Release

Development of a New Phosphate Cross-linked Cassava Starch by Enzymatic Treatment

2015 ◽  
Vol 62 (4) ◽  
pp. 207-211
Author(s):  
Takashi Ichihara ◽  
Junya Fukuda ◽  
Sanae Takahashi ◽  
Takeshi Takaha ◽  
Shinichi Kitamura
Keyword(s):  
Cassava Starch ◽  
Enzymatic Treatment

The Effect of Cassava Starch on the Durability Characteristics of Concrete

2020 ◽  
Vol 14 (1) ◽  
pp. 289-301
Author(s):  
Daniel Oni ◽  
John Mwero ◽  
Charles Kabubo
Keyword(s):  
Cement Hydration ◽  
Research Work ◽  
Cassava Starch ◽  
Chloride Penetration ◽  
Hardened Concrete ◽  
Sulphate Attack ◽  
Marine Structures ◽  
Durability Properties ◽  
Chloride Attack ◽  
Starch Gel

Background: Concrete is a common material used in the construction of marine structures, such as bridges, water treatment plants, jetties, etc. The use of concrete in these environment exposes it to attack from chemicals like sulphates, chlorides and alkaline, thereby causing it to deteriorate, and unable to perform satisfactorily within its service life. Hence, the need to investigate the durability properties of concrete has become necessary especially when admixtures are used to modify some of its properties. Objective: This research work investigates the effect of Cassava Starch (CS) on the durability characteristics of concrete. Methods: The durability properties investigated in this work are water absorption, sorptivity, resistance to sulphates, sodium hydroxides and chloride penetration. The specimens were prepared by adding CS by weight of cement at 0.4, 0.8, 1.2, 1.6 and 2.0% respectively. The concrete specimens were cured for 28 days, tested for compressive strength before ponding in ionic solutions of sodium hydroxide, sulphuric acid and sodium chloride. Six (6) concrete mixes were prepared, five of which were used to evaluate the effect of CS on the durability characteristics of concrete. Results: The slump values reduced with the increasing dosage of CS due to the viscous nature of the CS paste. Generally, the addition of CS in concrete tends to improve the resistance of concrete to sulphate and chloride attack due to the ability of the muddy-like starch gel to block the pore spaces of hardened concrete, hence, reduces the rate at which water and other aggressive chemicals penetrate the concrete. In addition, the retarding ability of CS impedes the formation of mono-sulphate aluminates during cement hydration, thereby making the concrete less susceptible to sulphate attack. Conclusion: The addition of CS to concrete by weight of cement generally improved the durability characteristics of concrete, while the relative performances of the concrete mixes showed that CS 2.0 gave a better resistance to chloride penetration and sulphate attack.

Combined effect of cassava starch nanoparticles and protein isolate in properties of starch‐based nanocomposite films

2021 ◽  
Vol 138 (18) ◽  
pp. 50008
Author(s):  
Fabiane Cerqueira Almeida ◽  
Carolina Oliveira Souza ◽  
Biane Oliveira Philadelpho ◽  
Paulo Vitor Lemos ◽  
Lucas Guimarães Cardoso ◽  
...  
Keyword(s):  
Cassava Starch ◽  
Protein Isolate ◽  
Combined Effect ◽  
Nanocomposite Films ◽  
Starch Nanoparticles

Effect of Fe3O4 in enhancement optical and gamma ray absorption properties of geopolymer apron cassava starch/black carbon/glycerin

2021 ◽  
Vol 113 ◽  
pp. 110887
Author(s):  
Nurlaela Rauf ◽  
Zulkifli Tri Darmawan ◽  
Sultan Ilyas ◽  
Heryanto Heryanto ◽  
Ahmad Nurul Fahri ◽  
...  
Keyword(s):  
Black Carbon ◽  
Gamma Ray ◽  
Cassava Starch ◽  
Absorption Properties

Development of active cassava starch films reinforced with waste from industrial wine production and enriched with pink pepper extract

2021 ◽  
pp. 50922
Author(s):  
Emanuele Joana Gbur Laureanti ◽  
Thainnane Silva Paiva ◽  
Ivisson Souza Tasso ◽  
Ithiara Dalponte Dallabona ◽  
Cristiane Vieira Helm ◽  
...  
Keyword(s):  
Cassava Starch ◽  
Wine Production ◽  
Starch Films

scholarly journals Single-step ethanol production from raw cassava starch using a combination of raw starch hydrolysis and fermentation, scale-up from 5-L laboratory and 200-L pilot plant to 3000-L industrial fermenters

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Morakot Krajang ◽  
Kwanruthai Malairuang ◽  
Jatuporn Sukna ◽  
Krongchan Rattanapradit ◽  
Saethawat Chamsart
Keyword(s):  
Ethanol Production ◽  
Ethanol Concentration ◽  
Consolidated Bioprocessing ◽  
Scale Up ◽  
Cassava Starch ◽  
Single Step ◽  
Starch Hydrolysis ◽  
Yield Coefficient ◽  
Raw Starch ◽  
Raw Starch Hydrolysis

Abstract Background A single-step ethanol production is the combination of raw cassava starch hydrolysis and fermentation. For the development of raw starch consolidated bioprocessing technologies, this research was to investigate the optimum conditions and technical procedures for the production of ethanol from raw cassava starch in a single step. It successfully resulted in high yields and productivities of all the experiments from the laboratory, the pilot, through the industrial scales. Yields of ethanol concentration are comparable with those in the commercial industries that use molasses and hydrolyzed starch as the raw materials. Results Before single-step ethanol production, studies of raw cassava starch hydrolysis by a granular starch hydrolyzing enzyme, StargenTM002, were carefully conducted. It successfully converted 80.19% (w/v) of raw cassava starch to glucose at a concentration of 176.41 g/L with a productivity at 2.45 g/L/h when it was pretreated at 60 °C for 1 h with 0.10% (v/w dry starch basis) of Distillase ASP before hydrolysis. The single-step ethanol production at 34 °C in a 5-L fermenter showed that Saccharomyces cerevisiae (Fali, active dry yeast) produced the maximum ethanol concentration, pmax at 81.86 g/L (10.37% v/v) with a yield coefficient, Yp/s of 0.43 g/g, a productivity or production rate, rp at 1.14 g/L/h and an efficiency, Ef of 75.29%. Scale-up experiments of the single-step ethanol production using this method, from the 5-L fermenter to the 200-L fermenter and further to the 3000-L industrial fermenter were successfully achieved with essentially good results. The values of pmax,Yp/s, rp, and Ef of the 200-L scale were at 80.85 g/L (10.25% v/v), 0.42 g/g, 1.12 g/L/h and 74.40%, respectively, and those of the 3000-L scale were at 70.74 g/L (8.97% v/v), 0.38 g/g, 0.98 g/L/h and 67.56%, respectively. Because of using raw starch, major by-products, i.e., glycerol, lactic acid, and acetic acid of all three scales were very low, in ranges of 0.940–1.140, 0.046–0.052, 0.000–0.059 (% w/v), respectively, where are less than those values in the industries. Conclusion The single-step ethanol production using the combination of raw cassava starch hydrolysis and fermentation of three fermentation scales in this study is practicable and feasible for the scale-up of industrial production of ethanol from raw starch.

How are the properties of biocomposite foams influenced by the substitution of cassava starch for its residual sources?

2021 ◽  
pp. 106790
Author(s):  
Juliana Both Engel ◽  
Claudia Leites Luchese ◽  
Isabel Cristina Tessaro
Keyword(s):  
Cassava Starch

Green and clean modification of cassava starch – effects on composition, structure, properties and digestibility

2021 ◽  
pp. 1-27
Author(s):  
Pranita Mhaske ◽  
Ziyu Wang ◽  
Asgar Farahnaky ◽  
Stefan Kasapis ◽  
Mahsa Majzoobi
Keyword(s):  
Cassava Starch ◽  
Composition Structure ◽  
Structure Properties
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