Characterization of lemon juice powders produced by different drying techniques and carrier materials

2021 ◽  
pp. 1-12
Author(s):  
Katholiki Stavra ◽  
Fotini Plati ◽  
Eleni Pavlidou ◽  
Adamantini Paraskevopoulou
Keyword(s):  
Lemon Juice ◽  
Drying Techniques ◽  
Carrier Materials

scholarly journals Green synthesis and characterization of hexaferrite strontium-perovskite strontium photocatalyst nanocomposites

2020 ◽  
Vol 43 (1) ◽  
pp. 26-42 ◽  
Author(s):  
Zahra Hajian Karahroudi ◽  
Kambiz Hedayati ◽  
Mojtaba Goodarzi
Keyword(s):  
Magnetic Properties ◽  
Green Synthesis ◽  
Sol Gel ◽  
Synthesis Method ◽  
Combustion Method ◽  
Lemon Juice ◽  
X Ray Diffraction ◽  
X Ray ◽  
Auto Combustion

AbstractThis study presents a preparation of SrFe12O19– SrTiO3 nanocomposite synthesis via the green auto-combustion method. At first, SrFe12O19 nanoparticles were synthesized as a core and then, SrTiO3 nanoparticles were prepared as a shell for it to manufacture SrFe12O19–SrTiO3 nanocomposite. A novel sol-gel auto-combustion green synthesis method has been used with lemon juice as a capping agent. The prepared SrFe12O19–SrTiO3 nanocomposites were characterized by using several techniques to characterize their structural, morphological and magnetic properties. The crystal structures of the nanocomposite were investigated via X-ray diffraction (XRD). The morphology of SrFe12O19– SrTiO3 nanocomposite was studied by using a scanning electron microscope (SEM). The elemental composition of the materials was analyzed by an energy-dispersive X-ray (EDX). Magnetic properties and hysteresis loop of nanopowder were characterized via vibrating sample magnetometer (VSM) in the room temperature. Fourier transform infrared spectroscopy (FTIR) spectra of the samples showed the molecular bands of nanoparticles. Also, the photocatalytic behavior of nanocomposites has been checked by the degradation of azo dyes under irradiation of ultraviolet light.

Lemon Juice Composition. V. Effects of Some Fruit Storage and Processing Variables on the Characterization of Lemon Juice

1966 ◽  
Vol 31 (1) ◽  
pp. 58-62 ◽  
Author(s):  
CARL E. VANDERCOOK ◽  
LAURENCE A. ROLLE ◽  
H. L. POSTLMAYR ◽  
R. A. UTTERBERG
Keyword(s):  
Lemon Juice ◽  
Fruit Storage ◽  
Processing Variables

Characterization of silver nanoparticles biosynthesized using lemon juice

2011 ◽  
Author(s):  
Gayatri Dhulappanavar ◽  
Basavaraj Hungund ◽  
Narasimha Ayachit ◽  
Akash Bhakat ◽  
Prasoon Pal Singh ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Lemon Juice

Preparation And Characterization Of High-Purity PZT Powders And Ceramics Made By Modified Spray-Drying Techniques

2006 ◽  
Vol 10 (1) ◽  
pp. xxvii-xxviii
Author(s):  
Wandee Thamjaree ◽  
Liang Deng Yu ◽  
Kamonpan Pengpat ◽  
Tawee Tunkasiri
Keyword(s):  
Spray Drying ◽  
High Purity ◽  
Drying Techniques

scholarly journals Penggunaan Bakteri Kitinolitik sebagai Pengendali Hayati Colletotrichum capsici pada Tanaman Cabai

2018 ◽  
Vol 14 (4) ◽  
pp. 120
Author(s):  
Dian Syahfitri ◽  
Nisa Rachmania Mubarik ◽  
Lisdar A Manaf
Keyword(s):  
Biocontrol Agent ◽  
Bacterial Isolate ◽  
Disease Incidence ◽  
Antagonistic Activity ◽  
Biocontrol Agents ◽  
Bacterial Isolates ◽  
Chitinolytic Bacteria ◽  
Colletotrichum Capsici ◽  
Carrier Materials

Use of Chitinolytic Bacteria as Biological Control of Colletotrichum capsici on Chili PlantsColletotrichum capsici is known as the causal agent of anthracnose disease in chili plant and may cause reduction of crop yield. Chitinolytic bacteria, namely Serratia marcescens KAHN 15.12, Bacillus thuringiensis SAHA 12.12, and BAE 36 were reported to have antagonistic activity against C. capsici. Therefore, a study was conducted to determine the potential of chitinolytic bacteria on controlling C. capsici on chili plants in greenhouse experiment. Three bacterial isolates used as biocontrol agent was formulated by using talcum as carrier materials. The methodologies consisted of characterization of bacterial isolates, formulation of biocontrol agent, viability test of bacterial isolate, efficacy of biocontrol agents in the laboratory and in the greenhouse.  Disease severity in the laboratory reached 64% when chili treated with isolate formulation of BAE 36.  In the greenhouse, BAE 36 isolate formulation and consortium formulation were able to suppress infection of C. capsici; each was indicated by disease incidence of 25% and 50%, respectively. These results indicated that chitinolytic bacterial formulations could be potencial as biocontrol agents of C. capsici.

Development of vinegar obtained from lemon juice: Optimization and chemical characterization of the process

LWT ◽  
2019 ◽  
Vol 100 ◽  
pp. 314-321 ◽  
Author(s):  
Adrián Leonés ◽  
Enrique Durán-Guerrero ◽  
María Carbú ◽  
Jesús Manuel Cantoral ◽  
Carmelo G. Barroso ◽  
...  
Keyword(s):  
Chemical Characterization ◽  
Lemon Juice

Preparation and Characterization of Novel Functionalized Prochloraz Microcapsules Using Silica–Alginate–Elements as Controlled Release Carrier Materials

2014 ◽  
Vol 6 (14) ◽  
pp. 11783-11790 ◽  
Author(s):  
Wenbing Zhang ◽  
Shun He ◽  
Yao Liu ◽  
Qianqian Geng ◽  
Guanglong Ding ◽  
...  
Keyword(s):  
Controlled Release ◽  
Carrier Materials

Effects of Chemical Preservatives and Storage on Constituents Used to Characterize Lemon Juice

1968 ◽  
Vol 51 (1) ◽  
pp. 6-10
Author(s):  
Carl E Vandercook ◽  
Henry C Guerrero
Keyword(s):  
Room Temperature ◽  
Total Phenolics ◽  
Chemical Characterization ◽  
Lemon Juice ◽  
Potassium Sorbate ◽  
Practical Applications ◽  
Regression Approach ◽  
And Storage

Abstract The effects of sulfur dioxide, sodium benzoate, and potassium sorbate preservatives on the analytical methods for chemically characterizing lemon juice were studied. None of the preservatives had any effects on the analyses for total acidity as citric acid, the l-malic acid, the UV absorbance at the 330 m/x peak (referred to as the total phenolics), or the formol determination of total amino acids (after expelling the S02 by boiling 1 min). The study was continued over storage periods of up to 17 weeks at room temperature and 6 weeks at 30 °C. The constituents measured remained relatively stable except for some small but statistically significant changes that were apparently a function of both the juice and, in the case of the total phenolics, the preservative used. For practical applications, the changes did not affect the multiple regression approach to the chemical characterization of lemon juice

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