Solid State Mixing Preparation of CaO/Bentonite Nanocomposite and its Application to Improve the Quality of Patchouli Oil

2021 ◽  
Vol 1162 ◽  
pp. 21-26
Author(s):  
Karna Wijaya ◽  
Maisari Utami ◽  
Akhmad Syoufian ◽  
Ahmad Iskandar Murifal
Keyword(s):  
Solid State ◽  
Heating Temperature ◽  
Chemical Properties ◽  
Acid Value ◽  
Test Method ◽  
Process Technology ◽  
Total Acid ◽  
Highly Active ◽  
State Mixing

A novel, highly active and effective adsorbent has been developed using solid state mixing method of natural bentonite and CaO. The so called CaO/bentonite nanocomposite was determined the optimum heating temperature and bentonite-to-CaO ratio to enhance the quality of patchouli oil by purification process technology. The adsorbents were characterized by XRD, FTIR, SEM, GSA and TG/DTA. The total acid value of patchouli oil was determined by using KOH. The test method to determine physical and chemical properties of patchouli oil in Indonesia has been set nationally through SNI 06-2385-2006. A significant decrease in acid value of patchouli oil (from 5.42 to 0.34 mg KOH/g oil) was observed after purification of patchouli oil over CaO/bentonite-300 (20:80) nanocomposite. After patchouli oil purification over CaO/bentonite-300 (20:80), the concentration of patchouli alcohol (PA) was increased from 33.08 to 34.82%, while Fe content was decreased from 4.25 to 1.56 ppm.

Preparation of Calcium Oxide/Zeolite Nanocomposite and its Application to Improve the Quality of Patchouli Oil

2020 ◽  
Vol 849 ◽  
pp. 119-124
Author(s):  
Karna Wijaya ◽  
Maisari Utami ◽  
Akhmad Syoufian ◽  
Luthfan Hidayatullah
Keyword(s):  
Chemical Properties ◽  
Acid Number ◽  
National Standard ◽  
Highly Active ◽  
Oil Purification ◽  
The Fourier Transform ◽  
State Mixing ◽  
Fluorescence Spectrometer ◽  
Physical And Chemical

The synthesis of CaO/zeolite nanocomposite as a highly active and effective adsorbent for patchouli oil purification has been developed. This research aims to improve the quality of patchouli oil by synthesizing CaO/zeolite nanocomposites using a solid-state mixing method. The used mass ratios of zeolite:CaO were 0:100, 20:80, 40:60, 60:40, 80:20 and 100:0 (w/w), then nanocomposites with various zeolite-to-CaO ratios were then calcined at various temperature of 300°C, 400°C and 500°C. The zeolite, CaO and nanocomposites were characterized by using the Fourier-transform infrared (FTIR), X-ray fluorescence spectrometer (XRF) and surface area analyzer (SAA). The nanocomposites were then applied to patchouli oil and the assessment results of physical and chemical properties of patchouli oil were determined according to Indonesian National Standard (SNI) 06-2385-2006. After patchouli oil purification using ZECA nanocomposite, the acid number decreased from 5.42 to 0.39 mg KOH/g oil, the patchouli alcohol (PA) content increased from 33.08 to 34.27% and the Fe level decreased from 1.39 to 0.31 ppm.

scholarly journals Development of Black Pepper Rotary Drum Dryer System

2020 ◽  
Vol 12 (7) ◽  
Author(s):  
Ana Sakura Zainal Abidin ◽  
◽  
Mohamad Zulhatta Kifli ◽  
Annisa Jamali ◽  
Rasli Muslimen ◽  
...  
Keyword(s):  
Moisture Content ◽  
Heating Temperature ◽  
Chemical Properties ◽  
Practical Method ◽  
Black Pepper ◽  
Drying Time ◽  
Final Weight ◽  
Rotary Drum ◽  
Current Weight

Rotary drum dryer has been identified as hygienic and practical method to dry black pepper. The quality of black pepper is defined based on the chemical properties and moisture content. This research aims to develop a control system for black pepper rotary drum dryer. The dried pepper should meet the specific 12% moisture content while the heating temperature must be kept below 550C. The requirement of 12% moisture content is equivalent to 30% of the remaining weight of the pepper (final weight). The developed system uses Arduino Mega 2560 REV board as a microcontroller. A type K thermocouple with MAX6675 thermocouple amplifier and S-type load cells (TAS501) with HX711 load cell amplifier are used as input sensor to microcontroller. The system keeps measuring the current weight until it hit the targeted final weight. Two set of experiments that are using 500 g and 1500 g of pre-treated pepper were conducted to verify the system. As a result, the dryer was successful to work within the desired temperature and it stop operating just after the samples reached 12% of the moisture content. The finding has proven a shorten of drying time from 4 to 7 days when using the traditional method to the current 3 – 5 hours only when using the developed system. Hence, this is an improved method achieved to a quick drying of the black pepper.

scholarly journals Evaluation of the physicochemical content and solid-state fermentation stage of Zhenjiang aromatic vinegar using near-infrared spectroscopy

2020 ◽  
Vol 16 (12) ◽  
Author(s):  
Suwan Fan ◽  
Tianhong Pan ◽  
Guoquan Li
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Near Infrared ◽  
Evaluation Method ◽  
Nir Spectroscopy ◽  
Least Squares Regression ◽  
Total Acid ◽  
Fermentation Products ◽  
Fermentation Stage

AbstractAs one of the most famous traditional Chinese vinegars, the grains physicochemical content of Zhenjiang aromatic vinegar during solid-state fermentation (SSF) reflects the growth status of microorganisms and the quality of fermentation products. In addition, the time for grain-turning has a significant effect on the quality of fermentation products. In this study, a new evaluation method combined near-infrared (NIR) spectroscopy with partial least squares regression (PLSR) was proposed to predict the physicochemical content of grains and the fermentation stage. The performance of the PLSR models for the total acid and the nonvolatile acid were RMSEP = 0.0371, Rp2 = 0.9760, and RMSEP = 0.0216, Rp2 = 0.9646, respectively. The accuracy ratio of SSF stage judgment was 100%. Experimental results indicate that the proposed method can be used to guide on-site grain-turning and improve the quality of fermentation products.

scholarly journals EFFECT OF GYPSUM ADDITIVE ON QUALITY OF COMPOSITIONAL BINDING MATERIALS CELLULAR STRUCTURE

2019 ◽  
pp. 96-101
Author(s):  
А. Ожерельева ◽  
Anastasiya Ozherel'eva ◽  
Н. Кудеярова ◽  
Nina Kudeyarova
Keyword(s):  
Cellular Structure ◽  
Chemical Properties ◽  
Exothermic Effect ◽  
Composite Binder ◽  
Solid Ratio ◽  
Highly Active ◽  
Binder Free ◽  
Kinetics Of ◽  
Gypsum Dehydration

The effect of gypsum additives on the process of lime slaking and the quality of the composite binder is discussed. It is established that a different water-solid ratio, the water temperature and the use of an additive of natural gypsum can regulate the rate of the lime slaking process. The effect of this additive on the kinetics of the process, the temperature factor, the dispersion of the product and the quality of the products obtained by slaking are considered. During the hydration of highly active lime, the slaking temperature reaches high values, at which the process of gypsum dehydration begins. The combination of the exothermic process of lime slaking and the formation of a medium of saturated water vapor with the addition of natural gypsum to lime forms the semi-aquatic gypsum СаSО4∙0,5Н2О. It does not dehydrate, does not become insoluble and retains its chemical properties. There is no exothermic effect of crystallization of anhydrite. Strength results of composite binder cellular structure demonstrate that lime-based binder samples with the addition of natural gypsum under autoclave conditions are more solid than binder-free samples.

scholarly journals PERUBAHAN SIFAT FISIKO-KIMIAWI SELAMA PROSES FERMENTASI BIJI KAKAO SEGAR

2019 ◽  
pp. 98-105 ◽  
Author(s):  
Nandi K Sukendar ◽  
Abu Bakar Tawali ◽  
Salengke Salengke ◽  
Adiansyah Syarifuddin ◽  
Andi Hasizah Mochtar ◽  
...  
Keyword(s):  
Large Scale ◽  
Fermentation Process ◽  
Block Design ◽  
Chemical Properties ◽  
Cocoa Beans ◽  
Total Acid ◽  
Fermentation Time ◽  
Physico Chemical ◽  
Significant Difference

Cocoa is a plantation commodity that requires fermentation to improve the quality of flavor and aroma. Research on changes in physical and chemical properties during the spontaneous fermentation process of fresh cocoa beans for weight scales of 20, 40 and 60 kg have been carried out. This study aims to obtain information as an indicator of the success rate of the fermentation process of fresh cocoa beans, both on a small and large scale. The fermentation process lasts for 6 days with stirring starting on the second day until the sixth day, with an interval of 24 hours. The study design uses a randomized block design method (RBD) with two factors, namely the weight scale of seeds per box and fermentation time with three replications. The data obtained were analyzed qualitatively and quantitatively. Based on the observed parameter indicators, namely temperature, pH and total acid, there was no significant difference in the profile of the physico-chemical properties during the fermentation process between the three weight scale levels. The physico-chemical condition shows a straight relationship with the quality of fermented cocoa beans, in accordance with the results of the cut test.

scholarly journals Effect of deep-fat frying on chemical properties of edible vegetable oils used by senegalese households

2014 ◽  
Vol 14 (66) ◽  
pp. 9418-9438
Author(s):  
A Diop ◽  
◽  
SO Sarr ◽  
S Ndao ◽  
M Cissé ◽  
...  
Keyword(s):  
Vegetable Oils ◽  
Peroxide Value ◽  
Chemical Properties ◽  
Acid Value ◽  
Frying Oil ◽  
Peanut Oil ◽  
Deep Fat Frying ◽  
Chemical Parameter ◽  
Polar Components

Deep -fat frying performed at high temperatures under atmospheric pressure is a common method of preparing dishes in Senegalese culinary practices. This operation can lead to deterioration of physical, chemical, nutritional and sensory properties of oil, which affects its frying performance. It also results in the production of volatile products such as aldehydes and non volatile fraction which remains in the frying medium. Some of these remaining products have been implicated in producing adverse health effects. Highly oxidized oils may also produce polyaromatic hydrocarbons, which have carcinogenic effect. This work was intended to evaluate the effect of frying on chemical properties of edible vegetable oils. Frying process was applied to meat, fish and potatoes in Senegalese culinary conditions. Ten (10) oil samples, each of three different brands , were purchased from wholesalers and retailers in different neighborhoods of Dakar. The samples were subjected to frying at 220°C for 40 min and then oils were withdrawn in amber bottles samples of which were taken for analysis. Acid value, peroxide value and total polar components were used to evaluate the quality of these oils after initial determination of the iodine value and the moisture and volatile matter content . Acid value increased after 40 min of frying and values ranged from 0.62 to 1.08 mg/kg after frying fish, while those for meat and potatoes ranged from 0.39 to 0.73 and 0.37 to 0.51 mg/kg, respectively. Peroxide value increased slightly for peanut oil (A) and sharply for peanut oil (B) and sunflower oil (C). Frying fish led to high values of total polar components whereas those obtained after frying meat and potatoes during 40 min did not exceed 15.27% except for peanut oil (A). Therefore , frying affects chemical parameter values of edible vegetable oils, which increase at a level depending on the product to be fried. A sharp Total Polar components increase was obtained after frying fish using the three types of oil with values exceeding, sometimes, the maximum level set by the Codex Alimentarius Commission. This latter chemical parameter is considered a good indicator of overall quality of frying oil. Thus in Senegalese culinary practices where frying oil is often re - used in families with low -income, such a situation may lead to significant sanitary risks. In view of these results, investigations need to be extended to other types of oil marketed in Senegal.

scholarly journals KEMASAN PINTAR PENDETEKSI KESEGARAN BUAH SEMANGKA POTONG DARI EKSTRAK KAYU SECANG (Caesalpinia sappan L.)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 736
Author(s):  
Muhammad Ardiyansyah Suryanegara ◽  
Mulia Winirsya Apriliyanti ◽  
Irene Ratri Andia Sasmita ◽  
Ainun Karimatun Nisa
Keyword(s):  
Color Change ◽  
Ph Value ◽  
Color Stability ◽  
Acid Value ◽  
Total Acid ◽  
Smart Packaging ◽  
Total Solids ◽  
Wood Extracts ◽  
Relationship Of

ABSTRACT   Many supermarkets which sell the packaged-sliced watermelons use plastic styrofoam wrap. Moreover, to determine the freshness or quality of the packaged-sliced watermelons needs the packaging technology that cannot not only function as packaging, but can also give information regarding the change of the packaged foodstuffs which is known as smart packaging. This research aims to determine the color stability of the smart packaging that contains sappan wood extracts and the relationship of packaging color change to deterioration of sliced watermelon viewed from the characteristics of total solids, total acids, and pH during storages. The results show that the color change of smart packaging containing sappan wood extracts,  from red into orange was in line with the decreasing of total solids, pH, and the increasing of total acid of sliced watermelon for 2 days. On 2nd days, total solids value decreased from 8.70 obrix to 5.60 obrix, while the total acid value increased from 2.24% to 4.72%, this conditions was in accordance with the decreasing of pH value from 6.04 to 4,43 of sliced watermelons.   Keywords: Sappan wood Extract, smart packaging, Slice watermelon.   ABSTRAK   Banyak supermarket yang menjual semangka potong yang dikemas menggunakan styrofoam berplastik wrap. Untuk mengetahui kesegaran atau kualitas semangka potong dalam kemasan, diperlukan teknologi pengemasan yang tidak hanya berfungsi sebagai wadah, tetapi juga dapat memberikan informasi tekait perubahan bahan pangan yang dikemas yang dikenal dengan kemasan pintar. Tujuan dari penelitian ini adalah untuk mengetahui kestabilan warna kemasan pintar yang mengandung ekstrak kayu secang dan hubungan perubahan warna kemasan dengan penurunan mutu semangka potong yang dilihat dari karakteristik nilai total padatan, total asam, dan pH. Hasil penelitian menunjukkan bahwa terjadinya perubahan warna kemasan pintar yang mengandung ekstrak kayu secang dari merah menjadi oranye seiring dengan penurunan nilai total padatan, peningkatan nilai total asam, dan penurunan nilai pH dari semangka potong selama 2 hari. Pada hari ke-2 nilai total padatan menurun dari 8,70 obrix menjadi 5,60 obrix, sedangkan nilai total asam meningkat dari 2,24% menjadi 4,72%, hal ini sejalan dengan menurunnya nilai pH dari 6,04 menjadi 4,43 pada semangka potong yang diamati.   Kata kunci:  Ekstrak kayu secang, Kemasan pintar, semangka

scholarly journals Effects of different baking techniques on the quality of walnut and its oil

2021 ◽  
Vol 72 (2) ◽  
pp. e406
Author(s):  
B.K. Niu ◽  
T.M. Olajide ◽  
H.A. Liu ◽  
H. Pasdar ◽  
X.C. Weng
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Chemical Properties ◽  
Acid Value ◽  
Walnut Oil ◽  
Aroma Components ◽  
Baking Conditions

The baking conditions of walnut kernels were optimized based on different cultivars and baking methods. The influence of the different baking techniques on the chemical properties of walnut oils was determined. The results showed that acid value, peroxide value and induction period (IP) all significantly increased in the baked samples compared to the unbaked ones. The highest increase in IP was from 6 to 17 h indicating that baking can improve the oxidative stability of walnut oils and prolong their shelf-life. Several aroma components increased after baking. However, among the different baking conditions, the strongest aroma in walnut oil was observed after baking was done for 20 min with sucrose (107%) at 153 ℃. Nevertheless, baking had little effect on the fatty acid composition of walnuts.

Customer’s satisfaction on service quality at Vietnam Technological and Commercial Joint Stock Bank – An Giang Branch

2020 ◽  
Vol 4 (3) ◽  
pp. First
Author(s):  
Tran Minh Hieu ◽  
Nguyen Duong Ngoc Mai Chi
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Test Method ◽  
Quality Of Services ◽  
Factors Affecting ◽  
Factors Influencing ◽  
Alpha Reliability ◽  
Survey Results ◽  
Development Orientation

This study applied SERVQUAL scale of Parasuraman et al to measure factors affecting customer satisfaction on service quality at Vietnam Technological and Commercial Joint Stock Bank - An Giang Branch (Techcombank An Giang). The study was conducted to survey 207 customers who have been using the service at Techcombank An Giang. The survey results were analyzed by the Cronbach's Alpha reliability test method, then used Exploratory factor analysis (EFA) to verify and evaluate the scale of service quality. The results of the regression analysis show that customer's satisfaction about service quality at Techcombank An Giang includes four factors: The factor with the highest level is the Empathy with Beta = 0.253, the second of factor is the Responsibility with Beta = 0.248, ranked third in the influence level is the Tangible with Beta = 0.235, and the lowest impact level is the Reliability with Beta = 0.144. The research also uses statistical methods to describe and test the differences of demographic factors with customer's satisfactionon service quality.The analysis results show that there is no difference between customer's satisfaction on service quality and factors such as gender, age, income, number of transaction banks, regular transaction banks, and time to use the service at Techcombank An Giang. Through the research results, the author would like to propose some ideas to improve the quality of services, thereby attracting new customers and importantly, keeping traditional customers because the development orientation of Techcombank is to take care of old customers to cross sell other products of the bank. The Stud results offer a basis for the branch to identify the factors influencing customer satisfaction on their service quality, thereby having an appropriate strategy to improve customer satisfaction.

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