scholarly journals Does Curing Moisture Content Affect Black Garlic Physiochemical Quality?

Horticulturae ◽  
2021 ◽  
Vol 7 (12) ◽  
pp. 535
Author(s):  
Piyachat Sunanta ◽  
Tanachai Pankasemsuk ◽  
Kittisak Jantanasakulwong ◽  
Thanongsak Chaiyaso ◽  
Noppol Leksawasdi ◽  
...  
Keyword(s):  
Moisture Content ◽  
Dry Matter ◽  
Raw Materials ◽  
Chemical Properties ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Active Metabolites ◽  
Brown Colour ◽  
Ca 50 ◽  
And Chemical Properties

This research examined the changes of black garlic (BG) quality attributes when raw materials of different initial moisture contents (iMC) were used. Fresh garlic bulbs (cv. Thai) were shade-dried for eight weeks at a controlled condition at 29 °C and relative humidity (RH) of 55% to the desired iMC (ranging from ca. 50–70%). BG processing was at 75 °C, RH = 80% for ten days. After processing, physiological characteristics and chemical properties of garlic were determined. Results illustrated that fresh garlic with higher moisture content (ca. 70%) resulted in BG of a dark brown colour, sloppy texture, and lesser acidity (pH = 4.44), while samples with lower iMCs (<50%) gave products that were completely black, elastic in texture, and with higher acidity (pH = 3.79). The analysed bioactive compounds, as well as their antioxidative potentials, suggested that the longer the curing time, the higher the functional properties of the finished products, possessing a total phenolic, total flavonoid content, and antioxidant activity of 15.54 mg/kg dry matter sample, 1.53 mg/kg dry matter sample, and 95.39%, respectively. Principle component analysis (PCA) of active metabolites confirmed that sulfur, S-allyl-L-cysteine, and flavonoid were among the main phytochemicals found in the BG. In summary, higher quality BG can be achieved by using raw materials of lower iMC.

scholarly journals Preparation of glucose-fructose syrup from yacon

2021 ◽  
Vol 83 (2) ◽  
pp. 87-92
Author(s):  
T. I. Romanyuk ◽  
A. E. Chusova ◽  
M. P. Tararykov ◽  
N. A. Matvienko
Keyword(s):  
Dry Matter ◽  
Enzyme Preparation ◽  
Raw Materials ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Glucose Syrup ◽  
Rational Mode ◽  
Reducing Substances ◽  
Physical And Chemical ◽  
And Chemical Properties

The use of inulin-containing raw materials for the production of glucose-fructose syrup helps to significantly reduce the amount of glucose in it, and increase the proportion of fructose to 97%. The purpose of the research is to study the process of obtaining glucose-fructose syrups by bioconversion of inulin - containing raw materials-yacon. Depolymerization of fructans is carried out by the enzyme inulinase, which hydrolyzes the polymer to fructose and sucrose. The object of the study was yacon root vegetables with an inulin content of 17.3 %, the enzyme preparation inulinase from A. awamori 2250. The rational mode of hydrothermal treatment of yacon tubers is: temperature-85 C, duration-30 minutes, hydromodule-1: 0.5. Rational modes of saccharification of yacon with the enzyme preparation inuloavamorin P10x: pH 5.5; dosage of the enzyme preparation 14 units per 1 yacon inulin, temperature 50 oC for yacon, duration of hydrolysis 3.5-4 hours. Thus, we have selected rational modes of saccharification of yacon with the enzyme preparation inuloavamorin P10x: pH 5.5; the dosage of the enzyme preparation is 14 units per 1 inulin of yacon, the temperature is 50 oC for yacon, the duration of hydrolysis is 3.5-4 hours. The resulting fructose-glucose syrup, which is a viscous liquid without sediment and foreign inclusions. The color – from yellow to light brown, with varying intensity, the taste is sweet with no bitterness. The smell is usually absent, while a light fruity or caramel flavor is allowed. According to the physical and chemical properties of fructose-glucose syrup has the following indicators: dry substances-70-80 %; reducing substances-88-90% in terms of absolutely dry matter; fructose-87-89% in terms of abs. dry matter; glucose-1% in terms of abs. dry matter; residual inulin content-1-2% in terms of abs. dry matter; protein substances - 6-6. 5% in terms of abs. dry matter; ash content – 4% in terms of abs.dry matter. The energy value of fructose-glucose syrup is 315 kcal/100 g.

Diesel Biofuels - Preparation, Characterization and Testing

2008 ◽  
Vol 59 (11) ◽  
Author(s):  
Cristina Dusescu ◽  
Anca Borcea ◽  
Vasile Matei ◽  
Ion Popa ◽  
Irina Gabriela Radulescu
Keyword(s):  
Vegetable Oils ◽  
Sunflower Oil ◽  
Raw Materials ◽  
Chemical Properties ◽  
Soya Bean ◽  
Production Unit ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

The present paper studies biodiesel samples preparation by transesterification and compares their physical and chemical properties (biofuels prepared from different raw materials - vegetable oils: sunflower oil, crocus oil and soya bean oil) and the biodegradability degree, as well as the possibilities of the integration of such production unit in industrial diagram of auto fuels production.

scholarly journals Eco-Compatible Construction Materials Containing Ceramic Sludge and Packaging Glass Cullet

2021 ◽  
Vol 11 (8) ◽  
pp. 3545
Author(s):  
Fernanda Andreola ◽  
Isabella Lancellotti ◽  
Paolo Pozzi ◽  
Luisa Barbieri
Keyword(s):  
Raw Materials ◽  
Construction Materials ◽  
Treatment Plant ◽  
Glass Ceramics ◽  
Chemical Properties ◽  
Linear Shrinkage ◽  
Glass Cullet ◽  
Commercial Glass ◽  
Packaging Glass ◽  
And Chemical Properties

This research reports results of eco-compatible building material obtained without natural raw materials. A mixture of sludge from a ceramic wastewater treatment plant and glass cullet from the urban collection was used to obtain high sintered products suitable to be used as covering floor/wall tiles in buildings. The fired samples were tested by water absorption, linear shrinkage, apparent density, and mechanical and chemical properties. Satisfactory results were achieved from densification properties and SEM/XRD analyses showed a compact polycrystalline microstructure with albite and wollastonite embedded in the glassy phase, similar to other commercial glass-ceramics. Besides, the products were obtained with a reduction of 200 °C with respect to the firing temperatures of commercial ones. Additionally, the realized materials were undergone to leaching test following Italian regulation to evaluate the mobility of hazardous ions present into the sludge. The data obtained verified that after thermal treatment the heavy metals were immobilized into the ceramic matrix without further environmental impact for the product use. The results of the research confirm that this valorization of matter using only residues produces glass ceramics high sintered suitable to be used as tile with technological properties similar or higher than commercial ones.

scholarly journals Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 872
Author(s):  
Nurfarhana Shaari ◽  
Rosnah Shamsudin ◽  
Mohd Zuhair Mohd Nor ◽  
Norhashila Hashim
Keyword(s):  
Vitamin C ◽  
Sweet Potato ◽  
Dry Matter ◽  
Nutritional Value ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

In this study, physical and chemical properties (dry matter, ash, moisture, protein, fat, fiber, carbohydrate, starch, amylose, and vitamin C) of sweet potato tuber and flour of Anggun 1 cultivar were evaluated at different conditions. During peeling, the tuber and flour were processed subjected to three different conditions, which were unpeeled tubers (C1), peeled tubers (C2), and skin of tuber only (C3). From the results, the highest (p < 0.05) dry matter was observed in C1 while higher contents of ash, moisture, and protein were found in C3. Regarding the fat and vitamin C content, no significant differences (p > 0.05) were found between each condition. The highest fiber, carbohydrate, and amylose content (p < 0.05) were found in C1. The C1 and C2 reflected significantly higher (p < 0.05) starch content. Overall, these results provide important information about the peeling effect on the physical and chemical properties of Anggun 1. The information could be used as adding value to healthy food in the Malaysian diet due to the nutritional value of sweet potato.

scholarly journals Study of the Incorporation of Biomass Bottom Ash as a Filler for Discontinuous Grading Bituminous Mixtures with Bitumen Emulsion

2021 ◽  
Vol 11 (8) ◽  
pp. 3334
Author(s):  
Jorge Suárez-Macías ◽  
Juan María Terrones-Saeta ◽  
Francisco Javier Iglesias-Godino ◽  
Francisco Antonio Corpas-Iglesias
Keyword(s):  
Raw Materials ◽  
Bottom Ash ◽  
Chemical Properties ◽  
Physical And Mechanical Properties ◽  
Waste Biomass ◽  
Bituminous Mixtures ◽  
Bitumen Emulsion ◽  
Main Disadvantage ◽  
Physical And Chemical ◽  
And Chemical Properties

Energy consumption, because of population development, is progressively increasing. For this reason, new sources of energy are being developed, such as that produced from the combustion of biomass. However, this type of renewable energy has one main disadvantage, the production of waste. Biomass bottom ash is a residue of this industry that currently has not much use. For this reason, this research evaluates its use as a filler in bituminous mixtures, since this sector also has a significant impact on the environment, as it requires large quantities of raw materials. With this objective, first, the physical and chemical properties of biomass bottom ashes were evaluated, verifying their characteristics for their use as filler. Subsequently, bituminous mixtures were conformed with biomass bottom ash as filler, and their physical and mechanical properties were analyzed through particle loss and Marshall tests. The results of these tests were compared with those obtained with the same type of mixture but with conventional and ophite aggregates. This study confirmed that biomass bottom ash was viable for use as a filler, creating mixtures with a higher percentage of bitumen, better mechanical behavior, and similar physical properties. In short, more sustainable material for roads was obtained with waste currently condemned to landfill.

scholarly journals Investigation of Microbial Contamination and Physicochemical Properties of Compounded Medications in Pharmacies

2020 ◽  
Vol 26 (1) ◽  
pp. 82-93
Author(s):  
Reihaneh Radmanesh ◽  
◽  
Mohsen Nabi Meybodi ◽  
Vahid Ramezani ◽  
Maryam Akrami ◽  
...  
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Microbial Contamination ◽  
Raw Materials ◽  
Chemical Properties ◽  
Pharmaceutical Product ◽  
Physical And Chemical ◽  
Made In ◽  
And Chemical Properties

Aims: Any pharmaceutical product made in pharmacy, hospital or factory may be contaminated with microbes. This contamination can originate from raw materials or during production. Hence, it is important to study the physical and chemical properties and stability of compounded drugs. Methods & Materials: In this study, first a specific sample of prescribed medication was ordered from 63 pharmacies in Yazd, Iran. After collecting the samples, the amount of microbial contamination, viscosity and particle size distribution and their stability were investigated and their results were compared to the standard levels. Findings: Based on the results, 31.7% of the samples had discoloration and 23.8% showed creaming phenomenon. In terms of particle size distribution, 57.1% of the samples had a 20-40 μm particle size and 49.2% had a viscosity equal to 2500-3000 centipoise. Regarding stability, 12.6% of the samples underwnet phase change at 30-40°C. About of the amount of hydroquinone in samples, 35% had acceptable amount. In 23.8% of the samples, fungal infection was observed. Conclusion: Contrary to a popular belief that the compounded medicines produced in pharmacies have microbial contamination, the results of this study showed that the microbial contamination of these compounded medications is low.

scholarly journals Influence of temperature regimes of ripening and fermentation stages on the physical and chemical properties of cream and sour-cream butter quality indicators

2018 ◽  
Vol 12 (3) ◽  
Author(s):  
O. O. Bondarchuk
Keyword(s):  
Milk Fat ◽  
Raw Materials ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Second Stage ◽  
Temperature Regimes ◽  
Third Stage ◽  
Sour Cream ◽  
Physical And Chemical ◽  
And Chemical Properties

Physical and chemical properties of cream multistep modes of ripening and fermentations are investigation and their role in the production of sour-cream butter is studied. The process of ripening of cream was carried out multistep, regimes were selected depending on seasonal changes in the composition of milk fat. For raw materials of the autumn-winter period, for the values of iodine number 29.1–34.5, the first stage of ripening was carried out at a temperature of 8°C for 2 hours, the second stage – at 21°C for 7 hours, the third stage – at 13°C for 10 hours. For raw of spring-summer period, for the values of iodine number 34.5–40.1, the first stage of ripening was carried out at 21°C for 6 hours, the second stage – at 13°C for 4 hours, the third stage – at 8°C for 8 hours. It has been established that individual modes of low-temperature cream preparation, taking into account seasonal changes in the composition of milk fat, make it possible to obtain cream before churning almost with the same indexes of effective viscosity. The content of the crystalline phase of milk fat under both temperature regimes was 38.7–40.1%, which is sufficient to obtain of proper consistency sour-cream butter. The content of diacetyl and volatile organic acids more depend on the level of fermentation of cream than on the technological regimes of ripening and seasonality of raw materials. It has been proved that an increase in the fermentation degree of cream promotes an increase in the acidity of plasma and the content of aroma-producing components in the butter, and, accordingly, affects the degree of the sour taste. It is recommended for the production of cultured butter to begin the cream when the acidity of the plasma reaches 60ºT, which ensures the formation of high sensorial characteristic of the finished product.

scholarly journals Study on Total Phenolic, Flavonoid and Antioxidant Capacity of Fish Singgang Extracts

2021 ◽  
pp. 12-21
Author(s):  
Anis Nafisah Jamain ◽  
Norhaslinda Ridzwan ◽  
Mimie Noratiqah Jumli ◽  
Norhayati Abd Hadi ◽  
Mohd Adzim Khalili Rohin ◽  
...  
Keyword(s):  
Moisture Content ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Control Sample ◽  
Ash Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content

Aim: To evaluate the ash and moisture contents, total phenolic content, total flavonoid content, and antioxidant potential of Terengganu singgang extracts. Study Design: Experimental study. Place and Duration of Study: Central Laboratory, Tissue Culture Laboratory, Universiti Sultan Zainal Abidin, Terengganu between April 2019 and July 2019. Methodology: Samples comprised three types of singgang dishes, which were prepared, cooked, and then extracted with distilled water and ethanol (EtOH) in different strengths, 50%, 70%, and 100%. These singgang samples were chub mackerel (ST), Indian mackerel (SK), and a control sample with no fish(SC). Extracts were analyzed for their moisture and ash content. Also, the total phenolic content (TPC) was assayed using Folin-Ciocalteu reagent, while total flavonoid content (TFC) using AlCl3 colorimetric assay, and antioxidant activity using 1,1-Diphenyl-2-picrylhydrazyl (DPPH). The total antioxidant capacity (T-AOC) was also evaluated. Results: Experimental assays showed that the SC sample extracted in 100% EtOH produced the highest yield (3.7%). SK samples were lower than SC and ST in moisture content and ash content with 94.21%, 96.37% and 93.03% moisture content and 0.85%, 0.71%, and 0.96% ash content. Meanwhile, the extract of ST in 100% EtOH yielded the highest TPC (315.0 mg GAE/100g) and T-AC (8.8 U/mL) but the lowest in DPPH scavenging activity (12.2%). On the other hand, the extract of SK in 70% EtOH gave the highest TFC with 6485.3 mg QE/100g. The correlation of TFC and TPC with DPPH and T-AOC assays was positively significant. Conclusion: In conclusion, the ST extract yielded the best antioxidant capacity.

Vegetable oils – raw materials for producing biodiesel

2021 ◽  
Vol 80 (2) ◽  
pp. 286-292
Author(s):  
T. Mamilov ◽  
◽  
G.S. Aitkaliyeva ◽  
A.B. Ismailova ◽  
M.A. Yelubay ◽  
...  
Keyword(s):  
Functional Groups ◽  
Vegetable Oils ◽  
Raw Materials ◽  
Chemical Properties ◽  
Biodiesel Fuel ◽  
Physical And Chemical Properties ◽  
Sunflower Oils ◽  
Transesterification Method ◽  
Physical And Chemical ◽  
And Chemical Properties

This paper presents the results of a study of the physical and chemical properties of samples of vegetable oils (sunflower, rapeseed, olive). It has been shown that the viscosity of oils varies from 41.4 to 61.7 cSt at a temperature of 40 ° C for olive and sunflower oils, respectively. The acid numbers of the oil samples were also determined, it was found that the lowest indicator is characteristic of sunflower oil. Pour points of oils also range from -3 to -16 ° C for olive and sunflower oils, respectively. Using the method of IR spectroscopy, functional groups in the composition of samples of vegetable oils were studied and it was shown that the composition of oils contains carbonyl and hydroxyl functional groups, indicating the presence of carboxylic acids. Based on studies of the physical and chemical properties of vegetable oils, it was found that sunflower, olive and rapeseed oils can serve as raw materials for the synthesis of biofuels based on them, since they contain free fatty acids. To obtain biodiesel fuel based on vegetable oils, it is planned to use the transesterification method in the presence of various catalysts (alkaline, acidic, and complex).

Sign in / Sign up

Export Citation Format

Share Document