"Green" Bleaching Process of Sugar Palm (Arenga pinnata) Flour by Using Sodium Salt and Ozone Technology

2019 ◽  
Vol 805 ◽  
pp. 134-140
Author(s):  
Wara Dyah Pita Rengga ◽  
Ria Wulansarie ◽  
Achmad Chafidz ◽  
Tuasikal M. Amin ◽  
Prima A. Handayani ◽  
...  
Keyword(s):  
Protein Content ◽  
Sodium Salt ◽  
B Value ◽  
Alternative Methods ◽  
Bleaching Process ◽  
Initial Concentration ◽  
Ozonation Time ◽  
Maximum Decrease ◽  
L Value ◽  
Ozonation Process

Sugar palm (Arenga pinnata) is one of important commodities in Indonesia. One method that has been used to whiten sugar palm flour is by bleaching process using chlorine (Ca(ClO)2). Unfortunately, the use of chlorine as a whitening agent is considered harmful to health and the environment. One of alternative methods that can be considered as “Green” bleaching process for sugar palm whitening is ozone technology. The effects of ozonation process and different concentrations of NaCl and Na2SO4 added in the ozonation process to the whiteness (i.e. L* and b* scale) and protein content of sugar palm flour were investigated. Suspension of sugar palm flour-water was contacted with ozone gas at rate of 325 mg/hour. The duration of ozonation process was varied for 30, 60, 90, 120, 150, and 180 minutes. The initial concentration or ratio of sugar palm and water was also varied, i.e. 1:2 (wt/wt); 1:3 (wt/wt); and 1:4 (wt/wt). To determine the effect of adding sodium salt; NaCl and Na2SO4 were added at different concentrations of 5, 10, and 15 g/L each. The test results showed that pH of the flour and b* value decreased, while L* value of sugar palm flour increased with the increasing ozonation time. The results also showed that the most significant increase of L* value was at the sample ratio (sugar palm:water) of 1:3 (wt/wt) and 30 minutes of ozonation time. The optimal NaCl addition concentration was 10 g/L with 150 minutes of ozonation time. Whereas, the optimal Na2SO4 addition concentration was 15 g/L with 150 minutes of ozonation time. The addition of Na2SO4 resulted in an increase of L* value greater than the NaCl. The protein content of sugar palm flour also decreased along with the increase of flour whiteness. A maximum decrease in protein content of 57% occurred in flour samples with initial concentration or ratio of 1:3 (wt/wt) and ozonation time of 30 minutes.

MODELLING THE OZONE PENETRATION IN A GRAIN LAYER / OZONO SKVERBTIES GRŪDŲ SLUOKSNYJE MODELIAVIMAS

2012 ◽  
Vol 20 (4) ◽  
pp. 292-300 ◽  
Author(s):  
Aušra Steponavičienė ◽  
Dainius Steponavičius ◽  
Algirdas Raila ◽  
Aurelija Kemzūraitė
Keyword(s):  
Mathematical Model ◽  
Moisture Content ◽  
Initial Concentration ◽  
Real Process ◽  
Grain Moisture ◽  
Grain Drying ◽  
Ozonation Time ◽  
Grain Surface ◽  
The Mathematical Model ◽  
Ozonation Process

Studies of grain drying with ozone-air mixture were carried out to detect the ozone penetration patterns through the grain mound of various moisture content (14.6 ≤ w 0 ≤ 23.0%) at different ozone concentrations (500 ≤ C 0 ≤ 1250 ppb) in the supplied air. The ozone penetration through the grain layer depends on the initial ozone concentration in the supplied air, ozonation time, velocity of the supplied air, height of the grain mound, initial grain moisture content and mycobiotic contamination of grain surface. It was determined that in a 60 cm height of the grain layer ozone is first recorded after 12 h, and at 105 cm – only after 34 h at w 0 = 19.0%, C 0 = 500 ppb. If the initial concentration of ozone is higher, it is first recorded sooner. Ozone penetration through the grain layer with higher moisture level is slower, and ozone reaction with grain surface and microflora present on it is longer. Hypothesis about the adequacy of the model (how it reflects the real process) has been verified by calculating reproduction and adequacy variance. The mathematical model could be applied for prediction of the course of grain ozonation process. Santrauka Grūdų džiovinimo ozono ir oro mišiniu tyrimai atlikti siekiant išaiškinti ozono skverbties per skirtingo drėgnio grūdų sampilą dėsningumus (14,6 ≤ w 0 ≤ 23,0%), esant skirtingoms ozono koncentracijoms (500 ≤ C 0 ≤ 1250 ppb) tiekiamame ore. Ozono skverbtis grūdų sluoksnyje priklauso nuo pradinės ozono koncentracijos tiekiamame ore, ozonavimo trukmės, tiekiamo oro greičio, grūdų sampilo aukščio, pradinio grūdų drėgnio ir jų paviršiaus mikobiotinio užterštumo. 60 cm grūdų sluoksnio aukštyje ozonas pradėtas fiksuoti po 12 h, o 105 cm – tik po 34 h, kai w 0 = 19,0%, C 0 = 500 ppb. Padidinus pradinę ozono koncentraciją, ozonas pradedamas fiksuoti greičiau. Ozonuojant drėgnesnius grūdus, ozonas per jų sluoksnį skverbiasi lėčiau, vyksta ilgesnė jo reakcija su grūdų paviršiumi ir ant jų esančia mikroflora. Hipotezė apie modelio adekvatumą (kaip jis atspindi realų procesą) buvo patikrinta apskaičiavus reprodukcijos ir adekvatumo dispersijas. Sudarytas matematinis modelis gali būti taikomas grūdų ozonavimo procesui prognozuoti.

Optimization of processing parameters to control Maillard browning in ready-to-eat processed potatoes

2021 ◽  
pp. 108201322098429
Author(s):  
Revenli Fernanda do Nascimento ◽  
Maria Helene Giovanetti Canteri ◽  
Sabrina Ávila Rodrigues ◽  
Juliana Vitória Messias Bittencourt
Keyword(s):  
Processing Parameters ◽  
B Value ◽  
Effective Parameters ◽  
Browning Index ◽  
Index Reduction ◽  
L Value ◽  
Processed Potatoes ◽  
Maillard Browning ◽  
Central Composite

Relationship among pH, aw and Maillard browning was investigated in processed potatoes ready-to-eat during cooking and sterilization in autoclave to prevent their colors changes. Central composite rotational design was used for optimization of color (L*, a* and b*), browning index and intermediate compounds index. Reduction in the L* value and increase in the a*, b* value and browning index, indicators for Maillard browning of the processed potatoes were mitigated at pH 4.0–5.0 and aw 0.96–1.00 and accelerated at pH less than 3.0 or more than 7.0 and aw less than 0.84. Formation of intermediate compounds was intensified at pH 5.0 and aw 0.99 and mitigated at pH 7.0 and aw 0.84. Adjustment of the pH to 5.0 and keeping aw at to 0.99 were the most effective parameters of to control Maillard browning in processed potatoes ready-to-eat.

scholarly journals The effect of enriched cyclopoid copepods on the coloration and feeding rate of Betta splendens

2021 ◽  
Vol 869 (1) ◽  
pp. 012007
Author(s):  
A Yuslan ◽  
N Nasir ◽  
H Suhaimi ◽  
A Arshad ◽  
N W Rasdi
Keyword(s):  
Rice Bran ◽  
Feeding Rate ◽  
Effective Means ◽  
B Value ◽  
Proximate Analysis ◽  
Betta Splendens ◽  
A Value ◽  
Wide Range ◽  
Significant Difference ◽  
L Value

Abstract Copepods with a wide range of sizes, species, and nutritional compositions are preferred as live food for rearing of Betta splendens larvae. This research focuses on evaluating the efficiency of copepod enrichment diets in improving the coloration and feeding rate of B. splendens. Copepod were enriched with Chlorella sp. (T1), capsicum (T2), mixed vegetable (carrot + spinach), (T3), yeast (T4) and rice bran (T5) in 24 hours prior the feeding tests. As a result, proximate analysis of enriched-copepods showed that T1 (70.88±0.41) has highest protein content and T5 (22.01±0.59) has the highest lipid content. The specific growth rate and survival rate of B. splendens was highest in the treatment T1 (2.56±0.07%; 91.11±1.92%) and followed closely by T3 (2.49±0.51%; 85.55±8.39%). Feeding rate, T3 (70.08±3.88%) presented highest rate compared to other treatments. The different enrichment diets used were significantly impact the coloration test on body of L* value (P=0.001, P<0.05), T3 (66.11±3.60) appeared darker in color in contrast to others. As for a* value, the coloration was not impacted with the use of different enrichment on copepods (P=0.158, P>0.05) was detected for T1 (2.84±0.73) that gave a redder shade than other treatments did. T3 (2.40±0.30) exerted a more yellowish shade than the rest for b* value with a significant difference (P=0.015, P<0.05). The current study demonstrates that, rice bran, capsicum and mixed vegetable enrichment (carrot and spinach) have the potential to be an effective means of increasing B. splendens coloring and feeding rate. This potential diet can be further used as a substitution to artificial foods in producing sustainable culture of ornamental fish in the aquaculture industry.

scholarly journals Disinfection of Archived Material by Radiation Processing Technology Keeping the Material Integrity

2018 ◽  
Vol 33 (1-2) ◽  
pp. 1-4
Author(s):  
Md Kamruzzaman Pramanik ◽  
Abdul Bathen Miah ◽  
Md Khorshed Alam
Keyword(s):  
Tensile Strength ◽  
Radiation Dose ◽  
Ionizing Radiation ◽  
Bacterial Count ◽  
B Value ◽  
Total Bacterial Count ◽  
Elongation At Break ◽  
Colour Parameter ◽  
60Co Source ◽  
L Value

The aim of the study was to preserve paper-based archived material for a long period of time using ionizing radiation/nuclear technique. To conduct this research, old note-pad samples were selected as tentative archived material. Samples were prepared and irradiated at a series of radiation doses e.g. 0, 2.0, 4.0, 6.0, 8.0, 10.0 and 14.0 kGy at a dose rate of 12.8 kGy/h from panaromic Batch type 80 kCi 60Co source. After irradiation, different quality parameters such as microbiological (Total Viable Bacterial Count, Total Fungal Count), mechanical (Tensile Strength, Percent of Elongation at Break and Elastic Modulus) and color properties (L-value, a-value and b-value) of the samples were assessed to observe the immediate effect of ionizing radiation on these properties. Results showed that the total bacterial count of unirradiated (control) paper were 4.0X102 cfu/g and radiation dose of 2.0 kGy was enough to eliminate the microbial load completely. Among mechanical properties, tensile strength (TS) of unirradiated sample was 16.23 MPa and it was gradually increased as the dose increased and finally reached upto 18.99 MPa at a dose of 14 kGy causing the TS-change above significant level (p < 0.05). Though changes of percent of elongation at break (EB) due to irradiation was insignificant, elastic module (EM) increased as the radiation dose increased gradually. EM of non irradiated sample was 381.85N/m2 and it started changing significantly from 6.0 kGy and finally reaches upto 477.03 N/m2 at 14.0 kGy. Results showed that L-value of colour parameter changed very slightly though a and b-value changed significantly from 6.0 kGy. From these findings it can be inferred that a radiation dose of 4.0 kGy might be used to conserve the cultural heritage including valuable paper-based archived materials. Bangladesh J Microbiol, Volume 33, Number 1-2, June-Dec 2016, pp 1-4

scholarly journals Thermal stability of connective tissue and meat quality of loose structured porcine semimembranosus muscles

2006 ◽  
pp. 1-5 ◽  
Author(s):  
Liisa Voutila ◽  
Anne Maria Mullen ◽  
Paul Allen ◽  
Declan Troy ◽  
Eero Puolanne
Keyword(s):  
Connective Tissue ◽  
Meat Quality ◽  
Visual Assessment ◽  
B Value ◽  
Quality Parameters ◽  
Semimembranosus Muscle ◽  
L Value ◽  
Thermal Stability Of

Loose structure and PSE like zones on the lateral surface of porcine semimembranosus muscle have beenobserved by other researchers. However the role of connective tissue in this abnormally loose structure insemimembranosus muscle has not yet been clarified. We collected about 100g samples from 7 loosestructured and 7 normal structured Irish commercial porcine semimembranosus muscles in order tocompare the onset and peak of thermal transition temperature of intramuscular connective tissue betweenthe samples from the two groups. Meat quality parameters, ultimate pH, rough estimate for drip loss,lightness (L), redness (a) yellowness (b) and as well as electrical conductivity and reflectance were alsomeasured on the samples. Four of the samples characterized as normal by visual assessment showed DFDcharacteristic so the statistical analysis was carried out both including and excluding those samples. Inboth cases the onset (p<0.001; 56.94ºC vs. 59.82ºC) and peak (p<0.001; 62.59ºC vs. 64.06ºC) of thermaltransition temperature were significantly lower in loose structured meat than in normal structured meat.Also reflectance% was lower (p<0.01; 45.18% vs. 69.17%) and the colour lighter (higher L value; p<0.01;55.05 vs. 45.52) and more yellow (higher b value; p<0.001; 18.27 vs. 14.78) in loose structured meat thanin normal structured meat when the DFD like samples were excluded. These results indicate that loosestructure in porcine semimembranosus muscle could be attributed in part to connective tissue propertiespossibly in conjunction with PSE effects.

Evaluation of Color Changes of Different Resin Cements in Feldspathic Ceramic Crowns After Accelerated Aging: An In Vitro Research

2021 ◽  
pp. 232020682110443
Author(s):  
Murat Eskitaşçıoğlu ◽  
Mehmet Şerif Akdeniz ◽  
Beyza Ünalan Değirmenci
Keyword(s):  
Color Change ◽  
Accelerated Aging ◽  
B Value ◽  
Resin Cements ◽  
Color Changes ◽  
A Value ◽  
L Value ◽  
Ceramic Crowns ◽  
The Times

Aims: To evaluate the color changes that occur after accelerated aging in feldspathic ceramic crowns cemented with three different dual-cured resin cements. Materials and Methods: For each of the A2-colored RelyX U200, G-CEM LinkForce, and Panavia V5 cement groups, 45 dies from A2-colored zirconia blocks and 45 crowns from CEREC blocks were prepared. Color measurements after 24 h of cementation (T1) and after cycles of aging of 1750 (T2), 3500 (T3), and 7000 (T4) in the thermal cycle device were made using SpectroShade Micro device. The coordinates of the color were used L*, a*, and b* as base and the color change was calculated with ∆ E00 in determining the color. One-way analysis of variance test was used to compare the times in terms of ∆ L*, ∆ a*, and ∆ b* values. Results: It was found that ∆ L* value decreased significantly in period of the T2, T3, and T4 times compared to T1 in all groups ( P < .05), whereas the change between period of T2, T3, and T4 times was not significant ( P > .05). The ∆ a* value increased significantly in the period of T3 and T4 times compared to T1 in the only G-CEM LinkForce group, whereas the ∆ b* value increased significantly in the period of T4 time compared to T1 in the only Panavia V5 group. The changes in ∆ E00 values, which were observed in all period of times, were found to be between 0.43 and 1.04, 0.43 and 1.43, and 0.40 and 0.97 in RelyX U200, G-CEM LinkForce, and Panavia V5 groups, respectively. Conclusion: After accelerated aging, it was found that the color of all cements became darker and the G-CEM LinkForce group turned red and the Panavia V5 group turned yellow. However, it was found that the color changes that occurred were within clinically acceptable visible levels.

scholarly journals Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

Polymers ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 1748
Author(s):  
Maria-Ioana Socaciu ◽  
Melinda Fogarasi ◽  
Cristina Anamaria Semeniuc ◽  
Sonia Ancuţa Socaci ◽  
Mihaela Ancuţa Rotar ◽  
...  
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Physical And Mechanical Properties ◽  
B Value ◽  
Protein Isolate ◽  
Puncture Resistance ◽  
A Value ◽  
Heat Treated ◽  
Film Forming ◽  
L Value

The effects of heat treatment and the addition of tarragon essential oil on physical and mechanical properties of films prepared with 5% whey protein isolate (WPI) and 5% glycerol were investigated in this study. Heat treatment of the film-forming solution caused increases in thickness, moisture content, swelling degree, water vapor permeability (WVP), b*-value, ΔE*-value, transmittance values in the 200–300-nm region, transparency, and puncture resistance of the film, but decreases in water solubility, L*-value, a*-value, transmittance values in the 350–800-nm region, and puncture deformation. When incorporated with tarragon essential oil, heat-treated films have the potential to be used as antimicrobial food packaging. The addition of tarragon essential oil in film-forming solution caused increases in moisture content, solubility in water, WVP, a*-value, b*-value, ΔE*-value, and transparency of the film; decreases in transmittance values in the range of 600–800 nm; and variations in swelling degree, L*-value, transmittance values in the range of 300–550 nm, puncture resistance, and puncture deformation. Nevertheless, different tendencies were noticed in UNT (untreated) and HT (heat-treated) films with regards to transparency, light transmittance, puncture resistance, and puncture deformation. Based on these findings, HT films show improved physical and mechanical properties and, therefore, are more suitable for food-packaging applications.

scholarly journals Removal of Basic Brown 16 from Aqueous Solution Using Durian Shell Adsorbent, Optimisation and Techno-Economic Analysis

2020 ◽  
Vol 12 (21) ◽  
pp. 8928
Author(s):  
Yashni Gopalakrishnan ◽  
Adel Al-Gheethi ◽  
Marlinda Abdul Malek ◽  
Mawar Marisa Azlan ◽  
Mohammed Al-Sahari ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Activated Carbon ◽  
Economic Analysis ◽  
Market Price ◽  
Economic Feasibility ◽  
Cod Removal ◽  
Alternative Methods ◽  
Current Work ◽  
Initial Concentration ◽  
Durio Zibethinus

Azo dyes including C. I. Basic Brown 16 (BB16) are one of the coloured organic compounds that have adverse effects on human health and the environment. The current work aims to optimise the adsorption of C.I BB16 in aqueous solution using durian (Durio zibethinus murray) shell as a low-cost green adsorbent. Durian shell was characterised by Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). The adsorption process was optimised with response surface methodology (RSM) based on pH (4–8), time (30–240 min), durian shell dosage (0.1–1.0 g/L) and initial concentration of C.I BB16 (10–20 ppm). The removal efficiency was determined based on the reduction of chemical oxygen demand (COD) and the decolourisation of C.I BB16. The techno-economic analysis was described in the current work to know the economic feasibility of durian shells as an adsorbent. The SEM images showed that durian shell adsorbent has a smooth surface with no pores. FTIR spectra confirmed the presence of -C-O, =C–H, C=C, -C-O-C and O-H bonds in durian shell. Maximum decolourisation (77.6%) and COD removal (80.6%) for C.I BB16 was achieved with the interaction between pH, time and adsorbent dose and initial concentration of C.I BB16. The optimal operating factors for adsorption of C.I BB16 recorded at pH 8, time (30 min), durian shell dosage (1 g/L) and 15 mg /L of C.I BB16 concentrations were 77.61 vs. 74.26 (%) of C.I BB16 removal and 80.60 vs. 78.72 (%) of COD removal with an R2 coefficient of 0.94 at p < 0.05. The specific cost of durian shell coagulant production is USD 172.71 per ton which is lower than the market price of honeydew peels-activated carbon (HDP-AC) (USD 261.81) and the commercial market price of activated carbon which is USD 1000.00/tons. These findings indicated that the durian adsorbent provides alternative methods for treating hair dye wastewater. These findings indicated that durian shells have a high potential for the adsorption of C.I BB16 in aqueous solution.

scholarly journals Developing New Health Material: The Utilization of Spray Drying Technology on Avocado (Persea Americana Mill.) Seed Powder

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 139 ◽  
Author(s):  
Karen Alissa ◽  
Yu-Chi Hung ◽  
Chih Yao Hou ◽  
GiGi Chin Wen Lim ◽  
Jhih-Ying Ciou
Keyword(s):  
Spray Drying ◽  
Water Activity ◽  
B Value ◽  
Seed Extract ◽  
Persea Americana ◽  
A Value ◽  
L Value ◽  
Drying Technology ◽  
Spray Dried ◽  
Avocado Seed

Avocado (Persea Americana Mill.) generates byproducts, especially the avocado seeds. Hence, the aim of this study was to investigate the potential utilization of avocado seed as a very important, high phenolic content, climacteric fruit with unique characteristics and high nutritional properties. As such, theantioxidative test is conducted, then spray drying is used to produce avocado seed powder. The objective of this study was to develop an avocado seed powder using the spray drying technique by investigating the solution stability with different avocado seed extract concentrations, and to determine the physical properties of spray dried avocado powder that consists of powder yield, moisture, water activity, solubility, and color. The avocado seed extract was mixed with maltodextrin and water and homogenized for 10 min at 8000 rpm. The avocado seed solution was then spray dried with different inlet temperatures and feed flow rates. The spray dried avocado seed powder was analyzed for its yield, moisture content, water activity, solubility, and color. It was reported that the solution with the least avocado extract concentration (10 g) had the best stability in terms of presence of solute particles and color. The avocado seed powder obtained from this experiment had yield ranges from 24.46–35.47%, moisture content ranges from 7.18–7.96%, water activity ranges from 0.27–0.34, solubility ranges from 55.50–79.67 seconds, L* value ranges from 38.38–41.05, a* value ranges from 6.20–7.25, and b* value ranges from 13.33–15.17. In addition, increasing inlet temperature resulted in an increase in powder yield, solubility, a* value, and b*value, as well as a decrease in moisture, water activity, and L* value. Meanwhile, increasing the feed flow rate resulted in an increase in powder yield, moisture, water activity, and all L*, a*, b* values, as well as a decrease in solubility. In conclusion, spray drying technology is able to develop avocado seed powder.

scholarly journals Removal of Phosphorus from Synthetic Wastewater Using Recycled Concrete Aggregates as a Filter Medium

2018 ◽  
Vol 9 (1) ◽  
pp. 13-26 ◽  
Author(s):  
S. H. Adnan ◽  
R. Hamdan ◽  
N. A. Roni
Keyword(s):  
Natural Resources ◽  
Phosphorus Removal ◽  
Recycled Concrete ◽  
Filter Medium ◽  
Alternative Methods ◽  
Synthetic Wastewater ◽  
Initial Concentration ◽  
Concrete Aggregates ◽  
Recycled Concrete Aggregates ◽  
Alternative Method

These days, sustainability has become a primary concern as the large amount of natural resources are being used to produce materials such as concrete. Concrete from the construction industry constitutes the major proportion of construction waste. This could bring negative impact including depletion of natural resources, pollution, increasing landfill space, and high cost of waste disposal. All of these negative impacts are the sustainability issues that should be concentrated on. Hence, alternative methods have been introduced in order to reduce waste by recycling concrete waste. One of the alternative methods that can be used is by reusing recycled concrete aggregates (RCA) from discarded waste cubes. RCA can be used to produce new concrete but it will generally have a lower performance compared to normal concrete. Thus, the present study introduces an alternative method which is by reusing the RCA as a water filter medium to remove phosphorus from wastewater. Phosphorus is one of the inorganic compounds found in wastewater that can lead to environmental problems such as eutrophication. Based on previous studies, many types of materials with various chemical compositions have been used for phosphorus removal from wastewater. Therefore, this study demonstrates the ability of RCA as an alternative method for phosphorus removal from wastewater. In addition, three different factors have been considered in the removal of phosphorus namely, different initial concentration of phosphorus, different sizes of RCA and dosage of RCA used during the treatment process. Based on the experiments conducted, the lowest initial concentration of phosphorus of 10 mg/L, the smallest RCA size ranging between 0mm to 5mm and the highest RCA dosage of 50g resulted in the highest percentage of phosphorus removal in wastewater.

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