Physicochemical properties and bactericidal activities of acidic electrolyzed water used or stored at different temperatures on shrimp

2012 ◽  
Vol 47 (2) ◽  
pp. 331-336 ◽  
Author(s):  
Jun Xie ◽  
Xiao Hong Sun ◽  
Ying Jie Pan ◽  
Yong Zhao
Keyword(s):  
Physicochemical Properties ◽  
Electrolyzed Water ◽  
Different Temperatures ◽  
Bactericidal Activities

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

scholarly journals Torrefaction of Almond and Walnut Byproducts

2021 ◽  
Vol 9 ◽  
Author(s):  
Zach McCaffrey ◽  
Lennard Torres ◽  
Bor-Sen Chiou ◽  
Saulo Rocha Ferreira ◽  
Luiz Eduardo Silva ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Moisture Absorption ◽  
Calorific Value ◽  
Dynamic Vapor Sorption ◽  
Energy Applications ◽  
Thermochemical Process ◽  
Heat Treated ◽  
The Us ◽  
Torrefied Biomass ◽  
Different Temperatures

While the US nut industry is growing, markets for nut by-products, particularly nutshells and tree prunings, have not kept pace. Torrefaction is a thermochemical process used to improve physicochemical properties of biomass for energy and other applications. The goal of the paper was to characterize the effects of a range of torrefaction conditions on the properties of nut by-product feedstock. The process consists of thermal treatment of biomass at a temperature between 200 and 300°C in the absence of oxygen, where final material properties of the torrefied biomass depend on the temperature, heating rate, and residence time. In general, torrefied biomass exhibits higher hydrophobicity and calorific value with reduced moisture absorption compared to untreated biomass, making it an ideal fuel source for energy applications compared to raw biomass. In this study, almond shells of soft, semi-soft, and hardshell varieties, as well as walnut shells and almond wood, were torrefied at two different temperatures (230 and 290°C) and three different residence times (20, 40, and 60 min) in order to characterize the physicochemical properties. The thermal behavior of raw and heat-treated biomass was investigated by TGA analysis, elemental analysis, pH, helium pycnometry, FTIR spectroscopy, and dynamic vapor sorption analysis.

scholarly journals Optimization of Electrolysis Parameters for Green Sanitation Chemicals Production Using Response Surface Methodology

Processes ◽  
2020 ◽  
Vol 8 (7) ◽  
pp. 792
Author(s):  
Nurul Izzah Khalid ◽  
Nurul Shaqirah Sulaiman ◽  
Norashikin Ab Aziz ◽  
Farah Saleena Taip ◽  
Shafreeza Sobri ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Food Industry ◽  
Chemical Properties ◽  
Bactericidal Effect ◽  
Electrolyzed Water ◽  
Optimum Parameters ◽  
Physico Chemical ◽  
Different Types ◽  
Different Temperatures ◽  
Optimized Conditions

Electrolyzed water (EW) shows great potential as a green and economical sanitation solution for the food industry. However, only limited studies have investigated the optimum electrolysis parameters and the bactericidal effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW). Here, the Box–Behnken experimental design was used to identify the optimum parameters. The tests were conducted with different types of electrodes, electrical voltages, electrolysis times, and NaCl concentrations. There were no obvious differences observed in the physico-chemical properties of EW when different electrodes were used. However, stainless steel was chosen as it meets most of the selection criteria. The best-optimized conditions for AcEW were at 11.39 V, 0.65 wt.% NaCl, and 7.23 min, while the best-optimized conditions for AlEW were at 10.32 V, 0.6 wt.% NaCl, and 7.49 min. The performance of the optimum EW (AcEW and AlEW) compared with commercial cleaning detergents for the food industry was then evaluated. The bactericidal activity of AcEW and AlEW was examined against Escherichia coli ATCC 10536 at different temperatures (30 °C and 50 °C) for 30 s. The results show that both AcEW and AlEW have the ability to reduce the Escherichia coli to non-detectable levels (less than 2 log CFU/mL).

scholarly journals Correlations of the physicochemical properties of organosolv lignins from Broussonetia papyrifera with their antioxidant activities

2020 ◽  
Vol 4 (10) ◽  
pp. 5114-5119
Author(s):  
Lan Yao ◽  
Long Xiong ◽  
Chang Geun Yoo ◽  
Chengyu Dong ◽  
Xianzhi Meng ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Activities ◽  
Broussonetia Papyrifera ◽  
Organosolv Pretreatment ◽  
Different Temperatures ◽  
Lignin Characteristics

To understand the influence of lignin characteristics on their antioxidant activities, lignins were isolated from Broussonetia papyrifera by organosolv pretreatment at different temperatures.

Physicochemical Properties of CuSO $$_{4}$$ 4 + PEG 4000 + H $$_{2}$$ 2 O Solutions at Different Temperatures

2016 ◽  
Vol 37 (8) ◽  
Author(s):  
Martha Claros ◽  
María Elisa Taboada ◽  
Héctor R. Galleguillos ◽  
Yecid P. Jimenez
Keyword(s):  
Physicochemical Properties ◽  
Peg 4000 ◽  
Different Temperatures

Calcination temperature-dependent surface structure and physicochemical properties of magnesium oxide

RSC Advances ◽  
2015 ◽  
Vol 5 (105) ◽  
pp. 86102-86112 ◽  
Author(s):  
Xiaoling Zhang ◽  
Yajun Zheng ◽  
Xiaoqin Feng ◽  
Xiaoxiao Han ◽  
Zongquan Bai ◽  
...  
Keyword(s):  
Electrochemical Performance ◽  
Physicochemical Properties ◽  
Surface Structure ◽  
Crystal Structures ◽  
Magnesium Oxide ◽  
Calcination Temperature ◽  
Temperature Dependent ◽  
Different Temperatures

The electrochemical performance of MgO particles is highly dependent on their crystal structures resulting from calcination at different temperatures.

scholarly journals Process Development for the Value Addition of Banana Central Core (Pseudo Stem)

2019 ◽  
Vol 8 (4) ◽  
pp. 1055-1060
Keyword(s):  
Physicochemical Properties ◽  
Process Development ◽  
Food Products ◽  
Central Core ◽  
Powder Form ◽  
Value Addition ◽  
Drying Characteristics ◽  
Different Temperatures ◽  
Banana Plantations

Banana centre core also known as Pseudostem, a biological waste in banana plantations could be effectively utilized as a source for incorporation in bakery food products preparations by converting them into flour. In this study, an attempt was made to develop a process for the value addition of banana central core, by drying and powdering. Cleaned and sliced banana centre core was dried in a cabinet dryer/Tray dryer different temperatures (50, 60 & 70℃) temperature. The dried samples were ground into powder form. The drying characteristics and the quality of the dried material and flour were analysed for the physicochemical properties. The sample dried at 70℃ temperature was found to be better in terms of quality of the flour. This powder was used for the preparation of biscuits by incorporating at various levels. The quality of the biscuits were also analyzed.

Interfacial and Wetting Behavior of Cationic, Anionic and Nonionic Surfactants in the Absence and Presence of Lysozyme

2016 ◽  
Vol 10 (2) ◽  
pp. 179-185
Author(s):  
Rajan Patel ◽  
◽  
Neeraj Dohare ◽  
Abbul Bashar Khan ◽  
◽  
...  
Keyword(s):  
Contact Angle ◽  
Physicochemical Properties ◽  
Nonionic Surfactants ◽  
Surface Excess ◽  
Minimum Area ◽  
Opposite Trend ◽  
Different Temperatures ◽  
Pmma Surface ◽  
Presence And Absence ◽  
Contact Angle Analysis

Herein, we discuss various physicochemical properties of cationic (CTAB), anionic (SDBS) and nonionic (TX-100) surfactants in the presence and absence of lysozyme, at different temperatures by using tensiometery. The surface excess (Γmax) decreases with the increase in temperature for all three kinds of surfactants in the presence and absence of lysozyme, but the most prominent decrease is to be observed for SDBS as compared to CTAB and TX-100 in the presence of lysozyme. The minimum area per molecule (Amin) follows the opposite trend as expected. In addition, contact angle analysis was also done to observe the wettability of poly(methyl methacrylate) (PMMA) surface by these surfactants in the presence and absence of lysozyme.

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