A Study of the Production of Glucose Syrup from Cassava Starch Using Acid Hydrolysis and the Preservation Using Sodium Bisulfite

2013 ◽  
Vol 824 ◽  
pp. 347-353
Author(s):  
Saint Osas Osemwengie ◽  
S.N.E. Omorodion
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Moisture Content ◽  
Shelf Life ◽  
Acid Hydrolysis ◽  
Pour Point ◽  
Cassava Starch ◽  
Sodium Bisulfite ◽  
Physiochemical Properties ◽  
Glucose Syrup

The production of glucose syrup from cassava starch using acid hydrolysis was carried out in this work. The analysis was based on the preservation of the produced glucose syrup using sodium bisulfite (NaHSO3). The concentration of the preservative was varied from 0.0ppm-30.0ppm (where ppm stands for amount of preservative in a million pert of sample). The ability of the preservative (sodium bisulfite) to sustain the shelf life of glucose syrup was investigated by studying its effects on the physiochemical properties (pH, moisture content, pour point, viscosity, specific gravity, and refractive index) of the glucose syrup. Four (4) different runs of experiment were performed within sixty-four (64) days, during which the physiochemical properties were closely monitored. Sample B1 which contain no sodium bisulfite could not retain the physiochemical properties. Sample B2 contain 5ppm of the preservative in the glucose syrup and shows a little stability of the physiochemical properties. The preservative ability of the sodium bisulfite on the glucose syrup was improved upon as the concentration in part per million increased (i.e from sample B3 to sample B4, from sample B4 to sample B5, in that order etc.). The optimum preservative ability was reached at sample B5 (which has 20.0ppm concentration of sodium bisulfite.) as the physiochemical properties was relatively maintained. Samples B6 and B7 (which have 25.0 and 30.0 part per million respectively) also show a stable preservative abilities. These samples that contain higher concentrations of sodium bisulfite after the optimum (that is, samples B6 andB7) which also yield stable preservative properties, should be discouraged because their intake could lead to health hazards, and the optimum preservative concentration should be encouraged.(That is, sample B5).

scholarly journals Biodiesel Production and Characterization from Used Vegetable Oil

2021 ◽  
Vol 25 (4) ◽  
pp. 537-542
Author(s):  
C.A. Odega ◽  
G.T. Anguruwa ◽  
C.O. Fakorede
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Moisture Content ◽  
Cloud Point ◽  
Vegetable Oil ◽  
Positive Impact ◽  
Flash Point ◽  
International Standards ◽  
Biodiesel Production ◽  
Used Vegetable Oil

Biodiesel is a fuel produced from renewable resources; it is a clean alternative fuel, which has drawn the attention of energy researchers for the last two decades due to the disturbing effect of climate change caused by diesel fuel. This paper focuses on showcasing the qualities of biodiesel produced from used vegetable oil and the positive impact on the alarming change in climate today. This paper presents an experimental investigation on production of biodiesel from used vegetable oil (UVO) gotten from a road side bean cake (akara) seller. The oil that was intended to be thrown out was de-odoured and filtered to remove impurities. The filtered oil was then used for biodiesel production and characterized with physical and fuel properties such as density, viscosity, cloud point, refractive index, specific gravity, ash content, moisture content, flash point and cloud point. The results obtained were afterwards compared to ASTM (American Society for Testing and Materials) and EN (Europe’s) international standards. Two biodiesels samples were produced at different temperatures but the same timings. The biodiesel were produced at 700C at 40mins (biodiesel A) and 1000C at 40mins (biodiesel B) with values of specific gravity (0.98 kg/m3; 0.90 kg/m3), density (936kg/m3; 882kg/m3), kinematic viscosity (1.5mm/s2; 5.5 mm/s2), cloud point (150C; 20C), flash point (2600C min; 2000C min), moisture content (0.07%; 0.04%), refractive index (1.4609; 1.4398) and ash point (0.24%; 0.01%) respectively. On comparison, biodiesel A couldn’t match up to the international standards while biodiesel matched up to the standards given.

Adulterating the quality of automotive gas oil using dual purpose kerosene: Effects on compression ignition engines, humans and environment

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Specific Gravity ◽  
Moisture Content ◽  
Cloud Point ◽  
Pour Point ◽  
Compression Ignition ◽  
Gas Oil ◽  
Dual Purpose ◽  
Compression Ignition Engines ◽  
American Standard

Five combustible mixtures of automotive gas oil and dual purpose kerosene were obtained from a retail outlet and blended into different automotive gas oil (AGO) and dual purpose kerosene (DPK) proportions (85:15, 75: 25, 50:50, 25:75 & 15:85% (v/v)). Samples were analyzed using densitometer, hydrometer, karl fischer titrator, pour and cloud point tester based on American Standard for Testing and Materials (ASTM) with the aim of delimiting the degree to which adulteration affects the quality of the pure sample, impact on the environment as well as the effects on compression ignition engines. Results obtained from the analyses of the blended ratios show the following parameters in the ranges; density (0.858–0.827g/cm3); specific gravity@60 0F (0.859–0.828), kinematic viscosity (4.800–1.200 cSt), cloud point (7.000–2.000 oC), pour point (-15.000 – < -34.000 oC) and moisture content (500.000–1200.000 ppm). Results of the analyses showed that 85 % dual purpose kerosene in the blended mixture fell below American Standard for testing and materials (ASTM) and Department for Petroleum Resources (DPR) acceptable standard in terms of viscosity. A maximum of 15% dual purpose kerosene in the blended mixture fell within ASTM specification in terms of moisture content. Specific gravity, density, cloud point and pour point of all the bended samples were within specification. Adulterating automotive gas oil with dual purpose kerosene at (≥ 15:85 %) AGO:DPK ratio as well as the use of biomass as an alternative source of energy due to diversion of dual purpose kerosene for adulteration, results in the release of various types of harmful poly aromatic hydrocarbons to the environment through the exhaust of diesel engines and cooking respectively. It can also lead to reduction in compression ratio, power loss as well as wear and tear of engine parts.

scholarly journals Quality Assessment of Honey Sourced from Natural and Artificial Apiaries in Ekiti State, Nigeria.

2017 ◽  
Vol 5 (10) ◽  
pp. 1125
Author(s):  
Oyeyemi Sunday Dele
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Moisture Content ◽  
Quality Criteria ◽  
Total Solid ◽  
Ash Content ◽  
Soluble Solids ◽  
Human Consumption ◽  
Glucose Content ◽  
Glucose Ratio

Honey samples were obtained from wild and domesticated sources and analyzed for some physicochemical properties such as color, pH, moisture content, ash content, refractive index, specific gravity, total solid, viscosity, glucose and fructose content following Standard Association of Official Analytical Chemistry. The following range of values for pH (3.55-4.20), moisture content (18.50-25.60%), soluble solids (74.10-81.20%), ash content (0.08-0.14%), specific gravity (1.38-1.47), refractive index (81.3-83.4%), fructose content (40.5-63.04%) and glucose content (19.35-32.34%). The mineral composition analyzed revealed potassium to be the dominant mineral in the honey samples followed by Calcium. However, Cadmium and lead where not detected in the honey samples. The results indicated that parameters such as pH, moisture content, ash content, specific gravity, sugar (majorly fructose and glucose content), fructose/glucose ratio, glucose/water ratio conform within the limit of the international standard for honey. However, moisture contents of the wild honey samples (22.05% and 25.60%) were a little higher than the Codex Standards of ≤ 21%. In conclusion, the honey samples investigated have the needed quality criteria and are good for human consumption. The results also revealed excellent organoleptic acceptability of the honey samples, hence are suitable for human uses.

scholarly journals RENDEMEN DAN KARAKTERISTIK MINYAK KAYU PUTIH PADA UKURAN DAUN YANG BERBEDA

2019 ◽  
Vol 14 (1) ◽  
pp. 10-21
Author(s):  
Yurdia Nengsih ◽  
Ambar Tri Ratnaningsih ◽  
Eni Suhesti
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Moisture Content ◽  
Leaf Size ◽  
Eucalyptus Oil ◽  
Eucalyptus Leaves ◽  
Randomized Design ◽  
Oil Characteristics ◽  
Effect On Yield ◽  
Cut Leaves

This research was conducted in the presumptuous university forest faculty laboratory yellow Pekanbaru. This research was conducted for 6 months, namely from July -December 2018. This study aims to measure the yield and characteristics eucalyptus oil at various leaf sizes consisting of specific gravity, refractive index, solubility in 70% alcohol, and cineol content. Analyze effect size eucalyptus leaves to the characteristics of eucalyptus oil. This research is using a completely randomized design (CRD). This research is used to obtain provide information and input regarding the characteristics of eucalyptus oil and yield at different leaf sizes. Results from research on oil characteristics Eucalyptus at various leaf sizes consists of, whole eucalyptus leaves obtained yield 0.59%, moisture content 1.074%, specific gravity 0.953, refractive index 1.467, solubility in 70% 1: 2 alcohol, the cineol content is 71.67%. Two cut leaves are obtained yield 0.49%, moisture content 0.842%, specific gravity 0.921, refractive index 1.465, solubility in 70% alcohol 1: 3, cineol content 63.33. Cut eucalyptus oil leaves three obtained yield 0.39, water content 0.908, specific gravity 0.924, inex bias 1.465, solubility in 70% alcohol 1: 4, cineol content 68.33%. Treatment of leaf size significant effect on yield, solubility in 70% alcohol and not significant effect on specific gravity, refractive index, and cineol content.      

scholarly journals Effect of Drying Method and Storage Days on Essential Oil Yield and Quality of Rue (Ruta Chalepensis) leaves

2021 ◽  
Vol 4 (3) ◽  
pp. 01-04
Author(s):  
Abdela Befa
Keyword(s):  
Refractive Index ◽  
Essential Oil ◽  
Specific Gravity ◽  
Moisture Content ◽  
Physical Properties ◽  
Oil Content ◽  
Drying Methods ◽  
Fresh Leaf ◽  
Ruta Chalepensis ◽  
And Storage

The genus Rue (Ruta chalepensis) is an aromatic medicinal plant used in the folk as an herbal remedy medicine for the treatment of a variety of disorders in Ethiopia. Information about the effects of drying methods and storage days on essential oil physical properties is limited. The fresh leaf of rue was collected from the Wondo Genet Agriculture research center and was subjected to sun and shade drying methods and four storage days (0,5,10, and 15) days for each day's moisture content and essential oil extraction using hydro distillation. The obtained essential oils were analyzed for physical properties (specific gravity and refractive index). The highest value of moisture content in percent was recorded at 0-day storage days with the value of 73.533 and the lowest one was recorded at 15-day sundry with the value of 8.400. The highest and lowest value of essential oil content in volume by weight in percent was 0.673 and 0.174 at 0 day and 10-day sun, respectively. The highest and lowest value of essential oil content weight by weight in percent was 0.996 and 0.287 at 0 day and 15-day sun, respectively. The results showed that the rue dried under shade had a higher level of moisture content, essential oil content, volume by weight and weight by weight, specific gravity, and refractive index compared to the rue leaf dried under sun-drying methods. In the case of storage days in all parameters except refractive index and specific gravity, the rue fresh leaf (0 days) was higher in moisture content and essential oil contents compared to others storage days. This study provides evidence that drying herbs for different storage days and different drying methods affect the essential oil content and physical properties of essential oil.

scholarly journals The main factors of marmalade molecular structure formation

Food systems ◽  
2021 ◽  
Vol 4 (3) ◽  
pp. 172-179
Author(s):  
N. B. Kondratev ◽  
M. V. Osipov ◽  
O. S. Rudenko ◽  
E. V. Kazantsev ◽  
E. S. Kalinkina
Keyword(s):  
Molecular Structure ◽  
Moisture Content ◽  
Shelf Life ◽  
Water Activity ◽  
Moisture Transfer ◽  
Gelling Agent ◽  
Modified Starch ◽  
Glucose Syrup ◽  
Confectionery Products ◽  
Reducing Substances

The pressing challenge of ensuring long shelf life for confectionery product without changing their flavor is considered. The patterns were revealed for the influence of the chemical composition of raw materials on the jelly marmalade structure. The influence of glucose syrup and gelling agent contents on the physicochemical and rheological properties of jelly marmalade was investigated. An increase in the mass fraction of glucose syrup from 5% to 25% leads to an increase in the elastic and plastic properties of jelly marmalade. The ratio of the main ingredients forms the molecular structure of jelly marmalade and thereby affects the dependence of moisture content on the water activity. The correlation between the water activity and the hardness of jelly marmalade has been established. The highest hardness and water activity were observed in products containing 15% glucose syrup, which determines the highest moisture transfer rate for such products. The use of modified starch allows controlling the moisture losses during marmalade storage. Formulation adjustment and moisture content decrease in the marmalade significantly reduce the risk of undesirable sensory changes on the surface of the marmalade during its storage. Various types of modified starch may control the shelf life of jelly fruit marmalade. An increase in reducing substances concentration during the storage of jelly-like confectionery products contributes to their moistening. On the other hand, a decrease in reducing substances concentration leads to granulation in products. It is shown how a change in the main ingredients ratio of jelly marmalade affects the formation of its molecular structure, which determines the free/bound moisture ratio. The obtained results allow controlling the quality and predicting the safety of jelly-like confectionery products.

scholarly journals Kajian Edible Coating Berbasis Pati Singkong Dengan Perbedaan Stabilizer (Alamidan Sintetis) Pada Bakso Ayam

2019 ◽  
Vol 2 (2) ◽  
pp. 212
Author(s):  
Maulida Fitri Iswari ◽  
Noor Harini ◽  
Sri Winarsih
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Food Product ◽  
Barrier Properties ◽  
Cassava Starch ◽  
Ash Content ◽  
Edible Coating ◽  
Plate Count ◽  
Total Plate Count ◽  
Different Types

The edible coating based on cassava starch is a method of giving a thin coating on food product to extend the shelf life have weakness has low barrier properties to moisture it’s required the addition of a stabilizer to extend the shelflife that applied on chicken meatball which has a short shelf life is 24 hours. The purpose of this research is to find different types and concentrations of stabilizers and determine the best treatment. The research nested. Extraction of carrageenan from seaweed(Eucheumma cotton) and extraction of pectin from green cincau leaf (Premma oblong folio) then make edible coating treated with a natural stabilizer (carrageenan and pectin) and synthetic (STPP and CMC) with 0.2%, 0.3%, and 0.4% concentration. The results showed that the type of stabilizer had significant effect on moisture content, ash content, color (L), and texture, while the concentration of stabilizer had no significant effect on moisture content, color (L), color (a+), color (b+), total plate count and scent organoleptic. The best treatment was stabilizer CMC0.3%.

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

Properties of Gliricidia Wood (Gliricidia sepium) lntercropped with Cocoa (Theobroma cocoa) in Malaysia

2014 ◽  
Vol 11 (1) ◽  
pp. 51
Author(s):  
Mohd Helmy Ibrahim ◽  
Mohd Nazip Suratman ◽  
Razali Abd Kader
Keyword(s):  
Cell Wall ◽  
Specific Gravity ◽  
Moisture Content ◽  
Wall Thickness ◽  
Age Groups ◽  
Gliricidia Sepium ◽  
Cell Wall Thickness ◽  
Tree Age ◽  
Lumen Diameter ◽  
Significant Difference

Trees planted from agroforestry practices can become valuable resources in meeting the wood requirements of many nations. Gliricidia sepium is an exotic species introduced to the agricultural sector in Malaysia mainly for providing shade for cocoa and coffee plantations. This study investigates its wood physical properties (specific gravity and moisture content) and fibre morphology (length, lumen diameter and cell wall thickness) of G. sepium at three intervals according to age groups ( three, five and seven years of ages). Specific gravity (0.72) was significantly higher at seven years ofage as compared to five (0.41) and three (0.35) years age group with a mean of 0.43 (p<0.05). Mean moisture content was 58.3% with no significant difference existing between the tree age groups. Fibre diameter (22.4 mm) was significantly lower (p<0.05) for the trees which were three years of age when compared to five and seven years age groups (26.6 mm and 24. 7 mm), respectively. Means of fibre length, lumen diameter and cell wall thickness were 0.83 mm, 18.3 mm, and 6.2 mm, respectively, with no significant differences detected between trees in all age groups. Further calculation on the coefficient of suppleness and runkel ratio suggest that wood from G.sepium may have the potential for insulation board manufacturing and paper making. However, future studies should experiment the utilisation of this species for these products to determine its full potential.

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.

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