Study on Kitchen Waste Characteristics of Different Catering Types in Shanghai

2014 ◽  
Vol 878 ◽  
pp. 427-432
Author(s):  
Ying An ◽  
Wen Qing Wu ◽  
Wen Zhi He ◽  
Jing Cheng Xu ◽  
Jing Jing Chen ◽  
...  
Keyword(s):  
Environmental Risk ◽  
Ph Value ◽  
Raw Materials ◽  
Health Issues ◽  
Kitchen Waste ◽  
Waste Characteristics ◽  
Pre Treatment ◽  
Representative Samples ◽  
Composition Characteristics

The increasing amount of kitchen waste (KW) has raised great concerns for the environmental risk and health issues. It is necessary that some technologies are utilized for managing and treating KW. For proper technology and operation of treating KW, the general composition characteristics of KW were investigated in accordance with different catering types. KW from different catering types (Restaurant, Noshery, Snack bar and Canteen) in Shanghai was sampled for each season in a year. All sampling was carried out 3 days repeatedly and performed after pre-treatment in order to obtain more homogeneous and representative samples. The moisture and VS/TS ratio of KW for different catering types is more than 70% and 89%, respectively. High VS/TS value indicates that KW is suitable for composting and biodegradation. The pH value of KW is lower than 7 for each catering type and drink shop gets the lowest pH (3.47). The total amount of fat, protein and carbonhydrate is over 90% for all the samples and high content of fat and protein indicates that KW can be used as the raw materials for feed process.

PEMANFAATAN LIMBAH KULIT DURIAN (Durio zibethinus) DAN KULIT CEMPEDAK (Artocarpus integer) SEBAGAI EDIBLE FILM

2014 ◽  
Vol 6 (1) ◽  
pp. 27 ◽  
Author(s):  
Desi Mustika Amaliyah
Keyword(s):  
Tensile Strength ◽  
Food Packaging ◽  
Raw Materials ◽  
Edible Films ◽  
Edible Film ◽  
Durio Zibethinus ◽  
Yield Result ◽  
Pre Treatment

Durian (Durio zibethinus) and cempedak (Artocarpus integer) peels waste are not used by the society. The research aim is to extract pectin from durian and cempedak peels and to formulate the pectin into edible films for food packaging. The research stages were first pre-treatment of durian and cempedak peels, pectin extraction, pectin drying, and  pectin application as edible films with concentration of 0%, 5%, and 15%. Based on this research it was concluded that pectin can be extracted from durian and cempedak peels with yield result of 27.97 % and 55.58 %, respectively. Edible film obtained has  similar characteristics between raw materials cempedak and durian peels. The higher concentration of cempedak peel  pectin increased the thickness, but decreased the tensile strength and elongation at a concentration of 15%. While in edible films from durian peel pectin, the higher concentration of pectin decreased the thickness of edible film on pectin concentration of 15%, lowered tensile strength and raised the edible film elongation.Keywords: waste, durian, cempedak, pectin extraction, edible film

PENGEMBANGAN MINUMAN BERBASIS TEH DAN REMPAH SEBAGAI MINUMAN FUNGSIONAL

2019 ◽  
Vol 1 (2) ◽  
Author(s):  
Siti Chairiyah Batubara ◽  
Nindia Arum Pratiwi
Keyword(s):  
Ph Value ◽  
Raw Materials ◽  
Mixture Design ◽  
Total Sugar ◽  
Brown Sugar ◽  
Physical Test ◽  
Chemical Test ◽  
Carbohydrate Level ◽  
Optimum Formula ◽  
Functional Drink

Teh dan rempah memiliki kandungan antioksidan yang berguna untuk kesehatan. Tujuan dari pembelajaran ini adalah untuk mendapatkan formula minuman fungsional teh dan rempah terbaik. Penelitian ini menggunakan mixture design untuk menentukan formula optimum minuman fungsional terbaik yang terdiri dari gula merah, bubuk kayu manis dan bubuk kapulaga. Berdasarkan input batas atas dan batas bawah dari bahan baku sehingga didapatkan 16 formulasi yang akan diteliti. Untuk batas atas gula merah yaitu 40 dan batas bawah gula merah yaitu 35. Untuk batas atas bubuk kayu manis yaitu 15 dan batas bawah kayu manis yaitu 10. Untuk batas atas bubuk kapulaga yaitu 50 dan batas bawah bubuk kapulaga yaitu 45. Untuk menentukan kualitas minuman fungsional dilakukan uji kimia (uji karbohidrat, gula total dan nilai pH, uji fisik (Uji viskositas), uji organoleptik (uji hedonik untuk warna, aroma, rasa dan kekentalan) dan mutu hedonik yang ditentukan dari kesukaan panelis terhadap warna, aroma, rasa dan kekentalan) dan uji antioksidan. Penelitian ini untuk mendapatkan formula optimum yang terbaik dari hasil pengacakan oleh mixture design. Hasil dari pengolahan mixture design adalah anova, grafik dan duncan. Berdasarkan hasil penelitian formula minuman fungsional yang masih dapat diterima adalah formulasi 11 yang terdiri dari 40% gula merah, 12.67% bubuk kayu manis dan 47.32% bubuk kapulaga. Formula 11 mengandung 0.39% karbohidrat, 15.46% gula total, 5.38% pH 4.98%  viskositas dan 255.41 mg antoksidanSpice tea have antioxidants compounds that are beneficial for health. The purpose of this study was to get the best spice tea formulation as a functional drink. This research used a mixture design to obtain the best optimum formula functional drink that composed by brown sugar, cinnamon powder and cardamom powder. Based on input the upper and lower limits of raw materials then get 16 formulations will be researched. The upper limit of brown sugar, cinnamon powder and cardamom powder is 40, 15 and 50. The lower limit of brown sugar, cinnamon powder and cardamom powder is 35, 10 and 45. The functional drink quality determined by chemical test (carbohydrate level, total sugar and pH value), physical test (viscosity level), organoleptic test and antioxidan level. Data was processed statistically using Design Expert application with one-way analysis (one way ANOVA) at 95% confidence level. Duncan`s follow-up was carried out to find out the differences between treatments if ANOVA had a significant effect. Based on the results of the research, formulation functional drink are still aceptable is formulation 11 of 40% brown sugar, 12.67% cinnamon powder and 47.32% cardamom powder. Formulation 11 contained carbohydrate level 0.39%, total sugar 15.46% and pH value 5.38%, viscosity level 4.98%, and antioxidan level 255.41 mg

Synthesis and Application of Itaconic Acid Water-Coke Slurry Dispersant

2017 ◽  
Vol 896 ◽  
pp. 167-174 ◽  
Author(s):  
Zhi Yuan Yang ◽  
Zhuo Yue Meng ◽  
Zhi Hua Li ◽  
Si Tong Wang
Keyword(s):  
Surface Tension ◽  
Polyethylene Glycol ◽  
Itaconic Acid ◽  
High Performance ◽  
Ph Value ◽  
Raw Materials ◽  
Esterification Reaction ◽  
Solution Ph ◽  
Powder Surface ◽  
Coke Powder

Polyethylene glycol (PEG-200) and itaconic acid (IA) were used as raw materials to compound macromer through esterification reaction. A new type of specialized water-coke slurry dispersant was synthesized by copolymerization of microware, sodium methallyl sulfonate (SMAS) and maleic anhydride (MA). The experiment showed that the concentration of slurry could be reached to 63% with the dosage of 0.2%, and the apparent viscosity was 1140.3 mPa∙s. Through the analysis of the infrared, the dispersant was confirmed to have polyethylene glycol branched chain and hydrophilic functional groups such as carboxyl or sulfonic group. When the concentration of dispersant was 30 g/L, the surface tension of water could be decreased from 72.70 mN/m to 45.50 mN/m. Furthermore, when the solution pH value was 9, the Zeta potential of semi-coke powder surface could also be decreased from-13.38 mV to-25 mV with the addition of dispersant. Thus, this dispersant could increase electronegativity of semi-coke powder surface, enhance steric-hindrance effect and prevent the phenomenon of powder flocculation and gather. Meantime, it also could reinforce the semi-coke hydrophilic by reducing the surface tension of water effectively. And then, the high performance water-coke slurry could be obtained.

scholarly journals Pre-treatment of desalination feed seawater by Jordanian Tripoli, Pozzolana, and Feldspar: Batch experiments

2011 ◽  
Vol 17 (2) ◽  
pp. 163-171 ◽  
Author(s):  
Aiman Al-Rawajfeh ◽  
Khaldoon Al-Whoosh ◽  
Dwairi Al ◽  
Ahmad Al-Maaberah ◽  
Amer Tarawneh
Keyword(s):  
Layered Double Hydroxide ◽  
Metal Ion ◽  
Raw Materials ◽  
Batch Experiments ◽  
Initial Concentration ◽  
Considerable Potential ◽  
Ion Concentrations ◽  
Pre Treatment ◽  
Co Precipitation ◽  
Double Hydroxide

In this research, composites of layered double hydroxide (LDH) with three Jordanian natural raw materials; Tripoli (T), Pozzolana (P) and Feldspar (F) were prepared by co-precipitation and have been used for feed seawater pre-treatment. The data reveals that percent adsorption decreased with increase in initial concentration, but the actual amount of adsorbed ions per unit mass of LDH/T-P-F increased with increase in metal ion concentrations. The values of ?Go were negative and within 21 to 26 KJ/mol, while the values of ?Ho and ?So were positive and within the range of 0.1 to 25 KJ/mol. The values of ?H?, ?S?, and ?G? indicate the favorability of physisorption and show that the LDH/T-P-F composites have a considerable potential as adsorbents for the removal of ions from seawater.

ENRICHMENT OF FUNCTIONAL DRINKS FROM VEGETABLE RAW MATERIALS WITH PROTEINS OF GRAIN CROPS

2020 ◽  
Author(s):  
О.В. ПРИСТУПКО ◽  
Л.Я. РОДИОНОВА
Keyword(s):  
Chemical Composition ◽  
Ph Value ◽  
Raw Materials ◽  
Optimal Ratio ◽  
Grain Crops ◽  
Complexing Ability ◽  
Functional Orientation ◽  
Materials Used ◽  
Vegetable Raw Materials ◽  
Pectin Substances

Разработаны рецептуры напитков функционального назначения из овощных соков с добавлением концентрата из пророщенного зерна полбы Руно . Исследована комплексообразующая способность (КС) напитка при оптимальном соотношении белка и пектина. Определен химический состав используемого сырья и энергетическая ценность готовых напитков. Установлено содержание в 100 г разработанного напитка, образец 1 и 2 соответственно: сухих веществ 8,6 и 7,2 пектиновых веществ 1,80 и 1,79 белков 3,46 и 3,40 г углеводов 10,46 и 7,87 г жиров по 0,14 г. КС образцов 1 и 2 соответственно (58 0,1) и (56 0,2) мг Pb2/мл значение pH 5,1 0,3 и 5,3 0,4. Разработанные овощные соки с мякотью, обогащенные пророщенным зерном полбы Руно , могут быть рекомендованы в качестве овощных напитков функциональной направленности. Recipes of functional drinks from vegetable juices with the addition of concentrate from sprouted grain of spelt Runo have been developed. The complexing ability of the drink with the optimal ratio of protein and pectin was studied. Was determined the chemical composition of the raw materials used and the energy value of the finished beverages. The content of 100 g of developed drinks, the samples 1 and 2, respectively: dry solids 8,6 and 7,2 pectin substances 1,80 and 1,79 proteins 3,46 and 3,40 g carbohydrates 10,46 and 7,87 g of fats in each sample of 0,14 g. The complexing ability of samples 1 and 2, respectively (58 0,1) and (56 0,2) mg Pb2/ml the pH value, respectively 5,1 0,3 and 5,3 0,4. Developed vegetable juices with pulp, enriched with sprouted grain of spelt Runo , can be recommended as vegetable drinks of a functional orientation.

Effect of wood acidity and catalyst on UF resin gel time

Holzforschung ◽  
2004 ◽  
Vol 58 (4) ◽  
pp. 408-412 ◽  
Author(s):  
C. Xing ◽  
S.Y. Zhang ◽  
J. Deng
Keyword(s):  
Ph Value ◽  
Raw Materials ◽  
Urea Formaldehyde ◽  
Acid Catalyst ◽  
Buffering Capacity ◽  
Raw Material ◽  
Gel Time ◽  
Uf Resin ◽  
Effects Of Ph ◽  
Fiber Materials

Abstract Knowledge of pH and buffering capacity of raw fiber materials is important for understanding the effects of raw material on the curing rate of urea formaldehyde (UF) resin, used for panel manufacturing, especially with some less-desirable wood materials such as bark, top, and commercial thinnings. The effects of pH and buffering capacity as well as catalyst content on the gel time of UF resin were investigated. The results obtained from this study indicate that bark has a lower pH value as well as higher acid and alkaline buffering capacities than wood of the same species due to their extractives. The pH values of the raw fiber materials studied decrease with increased absolute and relative acid buffering capacity due to the increased absolute acidity mass in the solution. At lower levels of added catalyst, the effect of raw material pH on UF resin gel time is significant, while it is insignificant at higher catalyst contents. This may be due to the acidity of wood, which is the main acid catalyst source of the mixture at lower levels of added catalyst, while at higher levels, catalyst is the main source. With higher catalyst contents, all studied raw materials mixed with UF resin result in a longer gel time than does UF resin alone.

scholarly journals Pengaruh Waktu Steam Blanching dan Suhu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ)

2019 ◽  
Vol 8 (2) ◽  
pp. 271
Author(s):  
I Nyoman Cahyadi Purnama ◽  
Pande Ketut Diah Kencana ◽  
I Made Supartha Utama
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Raw Materials ◽  
Acid Value ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Total Acid ◽  
Drying Temperature ◽  
Bamboo Leaves ◽  
Randomized Design

Bambu " tabah " adalah salah satu varietas bambu yang hanya ditemukan di pulau Bali . " Tabah " daun bambu memiliki potensi untuk dikembangkan sebagai bahan baku untuk membuat teh yang dapat menghasilkan minuman dengan berbagai manfaat. Jika dimanfaatkan secara optimal, daun bambu " tabah " dapat diolah sebagai produk yang akan memberikan keuntungan. Penelitian ini bertujuan untuk mengetahui pengaruh proses blanching dan pengeringan uap terhadap aktivitas kadar air, pH, asam total, fenol total, dan teh daun bambu " tabah " organoleptik . " Tabah "Daun bambu diperlakukan dengan waktu blanching uap dengan variasi waktu, yaitu selama 10 menit, 15 menit dan 20 menit. Setelah steam blanching, daun bambu" tabah "dikeringkan menggunakan oven dengan variasi suhu pengeringan 50 ° C, 60 ° C, dan 70 ° C. Metode penelitian yang digunakan adalah metode eksperimen dengan pola faktorial Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor dan diulang tiga kali. Faktor pertama adalah waktu blansing uap dan faktor kedua adalah suhu pengeringan.Hasil menunjukkan bahwa kombinasi terbaik dari perawatan berdasarkan penerimaan keseluruhan tes hedonis yang dihasilkan pada " tabah”Teh daun bambu adalah perlakuan waktu blansing uap 15 menit dengan suhu pengeringan 60 ° C (W2S2) yang menghasilkan 7,03% kadar air untuk kadar air SNI 8%, nilai pH 6,40, nilai asam total 0,94, total kadar fenol 54,95 , tes skor warna 4,47, tes skor aroma 4,87, tes skor rasa 4,60 dan tes keseluruhan penerimaan hedonis 4, 67.     Bamboo “tabah” is one of the bamboo variety of which finds only in Bali island. "Tabah" bamboo leaves have the potential to be developed as raw materials for making tea that can produce drinks with various benefits. If utilized optimally, "tabah" bamboo leaves can be processed as a product that will provide an advantage. This study aims to determine the effect of steam blanching and drying process on the activity of water content, pH, total acid, total phenol, and organoleptic " tabah" bamboo leaf tea. "Tabah" bamboo leaves are treated with steam blanching time with a variation of time, namely for 10 minutes, 15 minutes and 20 minutes. After steam blanching, the "tabah" bamboo leaves are dried using an oven with variations in the drying temperature of 50 ° C, 60 ° C and 70 ° C. The research method used was an experimental method with a completely randomized design (CRD) factorial pattern consisting of two factors and repeated three times. The first factor is the steam blanching time and the second factor is the drying temperature. The results showed that the best combination of treatments based on the overall acceptance of hedonic tests produced on “tabah” bamboo leaf tea is the treatment of 15 minutes steam blanching time with a drying temperature of 60 ° C (W2S2) which produces 7.03% water content for SNI water content 8%, pH value 6.40, total acid value 0.94, total phenol content 54.95, color scoring test 4.47, aroma scoring test 4.87, taste scoring test 4.60 and overall acceptance hedonic test 4, 67.

scholarly journals Study of wheat straw delignification in a rotary-pulsation apparatus

2020 ◽  
pp. 103-110
Author(s):  
Larysa Sablii ◽  
Oleksandr Obodovych ◽  
Vitalii Sydorenko ◽  
Tamila Sheyko
Keyword(s):  
Wheat Straw ◽  
Production Technology ◽  
Raw Materials ◽  
Hydrolytic Enzymes ◽  
Bioethanol Production ◽  
Second Generation Bioethanol ◽  
Pulsation Apparatus ◽  
Rotary Pulsation Apparatus ◽  
Solid Water ◽  
Pre Treatment

This paper presents the results of studies of isolation lignin and hemicelluloses efficiency during the pre-treatment of wheat straw for hydrolysis in a rotary-pulsation apparatus. The pre-treatment of lignocellulosic raw materials for hydrolysis is a necessary step in the second-generation bioethanol production technology. The lignocellulose complex is destroyed during this process, and this allows hydrolytic enzymes access to the surface of cellulose fibers. The pre-treatment is the most energy-consuming stage in bioethanol production technology, since it usually occurs at high temperature and pressure for a significant time. One of the ways to improve the efficiency of this process is the use of energy-efficient equipment that allows intensifying heat and mass transfer. An example of such equipment is a rotary-pulsation apparatus, which are effective devices in stirring, homogenization, dispersion technologies, etc. The treatment of wheat straw in a rotary-pulsation apparatus was carried out under atmospheric pressure without external heat supply at solid/water ratios of 1:10 and 1:5 in the presence of alkali. It was determined that the treatment of the water dispersion of straw at ratio of 1:10 due to the energy dissipation during 70 minutes leads to the release of 42 % of lignin and 25.76 % of easily hydrolyzed polysaccharides. Changing the solid / water ratio from 1:10 to 1:5 leads to an increase in the yield of lignin and easily hydrolyzed polysaccharides to 58 and 33.38 %, respectively.

scholarly journals Sosialisasi Pengelolaan Limbah Dapur Serta Program 3R (Reuse, Reduce, Recycle) Bagi Pemilik Rumah Makan dan Jasa Boga di Wilayah Kota Tasikmalaya

2018 ◽  
Vol 1 (2) ◽  
pp. 53-62
Author(s):  
Melly Mellyanawaty ◽  
Estin Nofiyanti ◽  
A Ibrahim ◽  
N Salman ◽  
N Nurjanah ◽  
...  
Keyword(s):  
Solid Waste ◽  
Energy Requirement ◽  
Organic Content ◽  
Limited Area ◽  
Solid Waste Disposal ◽  
Kitchen Waste ◽  
Egg Shells ◽  
Cooked Food ◽  
Pre Treatment ◽  
High Organic Content

Society services activity in kitchen waste management system has been implemented to the owner of restaurant and catering work in Tasikmalaya City area. This activity has colaborated with Indonesian Catering Associations (APJI). The rapid growth of restaurant and catering activities has created serious problems of energy requirement, water, and solid waste disposal. Less information and limited area become the problems in handling of kitchen waste. A simple technique is needed to overcome the environmental problem which is caused by kitchen waste. The components of kitchen waste include vegetables, peelings, fruit skins, spoilt fruit, cooked and uncooked meat, bones, fats, egg-shells, bread and pastries, cooked food waste, etc. Due to a high organic content, bioconversion technologies such as anaerobic digestion are more suitable to handle the waste convert to biogas. It would be reducing the LPG usage. For the kitchen wastewater, grease trap as pre-treatment followed by a physical and biological process is one of a simple process which can produce the effluent in accordance with government standard. The activities were continued by the socialization of 3R program (reuse, reduce, recycle) by doing demo utilization of kitchen solid waste such as packing material, mineral water bottle is made a handicraft. Knowledge transfer run well and the enthusiasm of the participants in following the activity were very good.

scholarly journals Pre-Treatment of Waste Frying Oils for Biodiesel Production

2015 ◽  
Vol 9 (7) ◽  
pp. 99 ◽  
Author(s):  
Nyoman Puspa Asri ◽  
Diah Agustina Puspita Sari
Keyword(s):  
Raw Materials ◽  
Batch Reactor ◽  
Biodiesel Production ◽  
Molar Ratio ◽  
High Price ◽  
Composite Catalyst ◽  
Frying Oils ◽  
Animal Fats ◽  
Waste Frying Oils ◽  
Pre Treatment

Synthesis of biodiesel is a strategic step in overcoming energy scarcity and the environmental degradationcaused by the continuous use of the petroleum based energy. Biodiesel as an alternative fuel for diesel engine isproduced from renewable resources such as vegetable oils and animal fats. The main obstacle in the biodieselproduction is the high price of the raw materials, resulting in the price of biodiesel is not competitive comparedto the petroleum diesel. Therefore, the use of waste frying oils (WFO) is one way to reduce the cost of biodieselproduction, because of its availability and low price. In the present work, WFO from California Fried chicken(CFC) restaurants in Surabaya were used as feed stock for the biodiesel production. The experiments wereconducted using three steps of processes: pre-treatment of WFO, preparation of alumina based compositecatalyst CaO/KI/γ-Al2O3 and transesterification of treated WFO. WFO was treated by several types and variousamounts of activated adsobents. The treated WFO was transesterified in three neck glass batch reactor withrefluxed methanol using CaO/KI/γ-Al2O3. The results reveal that the best method for treating WFO is using 7.5%(wt. % to WFO) of coconut coir. Alumina based composite catalyst CaO/KI/γ-Al2O3 was very promising fortransesterification of WFO into biodiesel. The yield of biodiesel was 83% and obtained at 65ºC, 5 h of reactiontime, 1:18 of molar ratio WFO to methanol and 6% amount of catalyst.

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