scholarly journals DEVELOPMENT OF FRESH AND MINIMALLY PROCESSED BANANA INFLORESCENCE

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Ankan Das ◽  
R. S. Dhua
Keyword(s):  
Citric Acid ◽  
Calcium Chloride ◽  
Chemical Properties ◽  
Storage Period ◽  
Calcium Hypochlorite ◽  
Minimally Processed ◽  
Microbial Damage ◽  
Physical And Chemical ◽  
And Storage ◽  
Dipping Time

Banana inflorescence though a high valued vegetable, but its difficulty in extraction of flowers for cooking, restricts its consumption and popularity. Therefore, in order to get a solution from this problematic condition the experiment was conducted with an aim to develop banana inflorescence which would be fresh as well as minimally processed so they can be used instantly. In the present experiment ‘Kanthali’ variety for banana inflorescence was used. The bracts were separated and banana flowers were carefully removed and thereafter they were treated with various chemicals like calcium chloride, citric acid, calcium hypochlorite and even their combinations were also used. The dipping time of the banana inflorescence in the treatments was of around 10 minutes, then after keeping the treated materials under a fan in the laboratory for few minutes they were prepacked and storage was carried in refrigerated condition of 7+20 C temperature and 80-85% relative humidity. The treatments were replicated 3 times and observations for different attributes were carried at different days of storage. From the experiment it was concluded that banana inflorescence treated with combination of calcium hypochlorite, calcium chloride and citric acid was found most superior in retaining various physical and chemical properties and was with least microbial damage throughout the storage period.

Avaliação Físico-Química, Microbiológica e Sensorial de Palmito Pupunha Minimamente Processado por Métodos Combinados

UNICIÊNCIAS ◽  
2019 ◽  
Vol 22 (3Esp) ◽  
pp. 2
Author(s):  
Mariana Buranelo Egea ◽  
Ailton Cesar Lemes ◽  
Josemar Gonçalves De Oliveira Filho ◽  
Katiuchia Pereira Takeuchi ◽  
Eliane Dalva Godoy Danesi
Keyword(s):  
Citric Acid ◽  
Calcium Chloride ◽  
Storage Period ◽  
Processed Food ◽  
Citric Acid Solution ◽  
Minimally Processed ◽  
Running Water ◽  
Pvc Film ◽  
Plastic Bag

O consumo de palmito minimamente processado tem aumentado devido à praticidade e atributos de frescor para o consumidor. A utilização de pupunha é interessante pela variedade não apresentar grande potencial de oxidação, mantendo a cor natural durante todo o período de armazenamento. O objetivo deste trabalho foi avaliar a qualidade do palmito minimamente processado em diferentes tratamentos com ácido cítrico e combinação de ácido cítrico e cloreto de cálcio através de análises microbiológicas, químicas e sensorial. Os palmitos foram descascados, lavados em água corrente e detergente neutro, sanificados com hipoclorito de sódio 50 ppm por 15 minutos, cortados no formato de rodelas e submetidos aos seguintes tratamentos: (1) controle, (2) imersão em solução de ácido cítrico 1 % e (3) imersão em soluções de ácido cítrico 1 % e cloreto de cálcio 1 %. Posteriormente, os palmitos foram acondicionados em bandejas de isopor e envoltas por filme PVC e saco plástico de polietileno, armazenados por 6 dias a < 10ºC. Os resultados obtidos foram satisfatórios quanto à contagem microbiológica e mostraram que ela pode ser diminuída pela ação de refrigeração, sanitização, embalagens e acidificação. Além disso, a qualidade sensorial do palmito foi preservada durante o período de armazenamento pela aplicação dos tratamentos. Palavras-chave: Palmito Pupunha. Processamento Mínimo. Segurança Alimentar. Tecnologia de Barreiras. AbstractConsumption of heart-of-palm minimally processed has increased due to facility and freshness attributes for the consumer. The use of pupunha is interesting because this variety does not present great potential of oxidation, keeping the natural color during the storage period. The objective of this work was to evaluate the quality of the palmito minimally processed in different treatments with citric acid and the combination of citric acid and calcium chloride through microbiological, chemical and sensorial analyzes. peeled, washed, cut into slices and sanitized with hypochlorite solution. The palm hearts, washed in running water and neutral detergent, sanitized with sodium hypochlorite 50 ppm for 15 minutes, processed in slices, and subjected to the following treatments: control, immersion in 1% citric acid solution and immersion in 1% citric acid solutions and 1% calcium chloride. Afterwards, they were packed in styrofoam trays wrapped in PVC film and polyethylene plastic bag, stored for 6 days at <10 ºC. The results obtained were satisfactory in terms of microbiological counting and showed that it can be reduced by the action of refrigeration, sanitization, packaging and acidification. In addition, the sensorial quality of the heart of palm was preserved during the storage period by the application of the treatments. Keywords: Heart-of-Palm. Minimally Processed. Food Safety. Hurdle Technology.

Air

2020 ◽  
pp. 139-177
Author(s):  
John Evans
Keyword(s):  
Carbon Capture ◽  
High Performance ◽  
Internal Combustion Engines ◽  
Atmospheric Oxygen ◽  
Carbon Capture And Storage ◽  
Chemical Properties ◽  
Energy Capture ◽  
Physical And Chemical ◽  
And Storage

The chemical properties of the volatile elements in groups 15 to 18 are outlined, showing how the the periodicicty of the properties of the elements shapes their chemistry. The manufacture of hydrogen and chlorine is described, showing how mercury-free methods have been developed for the latter. The effect of the formation of atmospheric CO2 on atmospheric oxygen content is explained in terms of dissolution in the oceans. Remediation of the exhaust gases from internal combustion engines by catalysts to remove CO2, NOx and carbonaceous particulates is explained. Options for carbon capture and storage by physical and chemical processes are evaluated, and examples provided of these processes in operation. Exploitation of the atmosphere for energy capture using wind turbines has been aided by the development of high performance magnets. The basis of these magnets and the role of rare earth elements is explained.

scholarly journals EFFECT OF THE LOG STORAGE OF Pinus taeda L. ON THE QUALITY OF KRAFT PULP

FLORESTA ◽  
2020 ◽  
Vol 50 (4) ◽  
pp. 1844
Author(s):  
Guilherme Giesel ◽  
Martha Andreia Brand ◽  
Flaviana Reis Milagres ◽  
Renato Augusto Pereira Damasio
Keyword(s):  
Pinus Taeda ◽  
Storage Time ◽  
Chemical Properties ◽  
Storage Period ◽  
Wood Properties ◽  
Pinus Taeda L ◽  
Solids Content ◽  
Physical And Chemical ◽  
Soluble Lignin

In pulp production, wood in logs is stored for periods that can range from a few weeks to several months. During storage, changes in the wood properties that affect the pulping process and the quality of the pulp may occur. The objective of this study was to determine the ideal timing of wood storage in logs by evaluating the variations (a) in the chemical properties of wood (b) in the parameters of the pulping process and (c) the quality of the Pinus taeda pulp. Logs were stored in an industrial courtyard for 30, 60, 90, 120 and 150 days. In each storage period, the physical and chemical properties of the wood, the cooking parameters, and the properties of the pulp were analyzed. The chemical properties of wood varied throughout storage, but only the solubility in sodium hydroxide showed a positive and significant correlation with storage time. In pulping, the yield and tailings had an inversely proportional correlation with the storage time, while the organic and total solids content had a positive correlation. As for cellulose quality, arabinan and soluble lignin contents did not vary during storage. The mannan content had a positive and significant correlation with the storage time. Taking into account all the variables analyzed, the storage time of P. taeda logs should be up to 30 days.

scholarly journals DEVELOPMENT OF EFFERVESCENT GRANULE OF CORN MILK, SUPPLEMENTED WITH PROBIOTICS LACTOBACILLUS STRAIN SHIROTA

2018 ◽  
Vol 10 (5) ◽  
pp. 71
Author(s):  
Reni Hiola ◽  
Robert Tungadi
Keyword(s):  
Citric Acid ◽  
Tartaric Acid ◽  
Milk Powder ◽  
Chemical Properties ◽  
Lactobacillus Strain ◽  
Dissolution Time ◽  
Wet Granulation ◽  
Nutrient Contents ◽  
The Stability ◽  
Physical And Chemical

Objective: One of the materials which can be formulated into probiotics drink is corn milk. It has nutrient contents such as vitamin A, B, C, minerals, and fibres. The objective of this study was to develop and evaluate the probiotic drink of corn milk which was formulated into an effervescent granule.Methods: The first step was carried out to make corn extract with the addition of Lactobacillus strain Shirota and incubated 24 h at 40 °C to gain corn milk. After that, corn milk was centrifuged to get filtrate and dried by oven 40 °C for 2 d to gain dry powder. Then corn milk powder was formulated into effervescent granule (3 formulas) using different ratio of acids. The method which used in making effervescent granule of corn milk was wet granulation. All formulas were done evaluations including physical and chemical properties of granule and hedonic test.Results: The results showed that formula 1 (only citric acid 23.84%) gave unsatisfactory results particularly on the evaluation tests such as LOD 9.64%, dissolution time 3.25 min, moisture content 10.67% and hedonic test which did not meet the requirements. Otherwise, formula 2 (only tartaric acid 23.84%) and formula 3 (citric acid 7.94% and tartaric acid 15.9% combination) showed satisfactory results for all evaluation tests of granules. Particularly formula 3 gave pH 5 on pH test which was the same as pH lactic acid for fermentation and LOD 4.34%, MC 4.53%, ρb 0.53 g/ml, ρt 0.62 g/ml and hedonic test around 80%.Conclusion: Formula 3 was the best formulation based on the evaluation and the stability of corn milk effervescent granule.

scholarly journals Analysis and Test of Biomass Briquette and Stoves

2013 ◽  
Vol 14 (1) ◽  
pp. 115-120 ◽  
Author(s):  
Sudip Pandey ◽  
Chiranjivi Regmi
Keyword(s):  
Indoor Air Pollution ◽  
Science And Technology ◽  
Chemical Properties ◽  
Utilization Efficiency ◽  
Mikania Micrantha ◽  
Forestry Residues ◽  
Physical And Chemical ◽  
And Storage ◽  
Fuel Technology ◽  
And Chemical Properties

Biomass such as agricultural and forestry residues are important resources for energy in Nepal. This biomass can be converted into densified soild biofuel by briquetting fuel technology which can address handling, transportation, and storage problems. In addition, it helps to increase a number of applications and enhance its utilization efficiency. The purpose of this study is to quantify the physical and chemical properties of different biomass, such as sawdust, banana stem, rice straw, etc. and combustion in order to investigate clear options. Additionally, it helps to provide the efficiency of stoves available at Nepal Academy of Science and Technology (NAST) laboratory. Among the feedstock tested, Mikania micrantha char had highest fixed carbon of 45.92% which clearly shows that it is a good source for biomass briquetting. Out of four stoves tested, Baked Ceramic 4 BHB Stoves had highest efficiency of 33.4% with Banmara briquettes. The study also showed reduced emission of harmful gases ultimately reducing the indoor air pollution. Thus, with the proper densification these fuels can be used as a substitute for the traditional fuels in domestic as well as industrial application in furnaces, boilers and kilns. Nepal Journal of Science and Technology Vol. 14, No. 1 (2013) 115-120 DOI: http://dx.doi.org/10.3126/njst.v14i1.8931

scholarly journals Chitosan and Cystatin/Lysozyme Preparation as Protective Edible Films Components

2015 ◽  
Vol 2015 ◽  
pp. 1-10 ◽  
Author(s):  
Anna Zimoch-Korzycka ◽  
Antoine Rouilly ◽  
Łukasz Bobak ◽  
Andrzej Jarmoluk ◽  
Michał Korzycki
Keyword(s):  
Hydroxypropyl Methylcellulose ◽  
Chemical Properties ◽  
Inhibition Zone ◽  
Mechanical Analysis ◽  
Edible Films ◽  
Vapour Permeability ◽  
Candida Famata ◽  
Higher Temperature ◽  
Physical And Chemical ◽  
And Storage

This work characterizes biological, physical, and chemical properties of films formed from an aqueous solution of hydroxypropyl methylcellulose (HPMC), with different concentrations of chitosan (CH) and bioactive cystatin/lysozyme preparation (C/L). The properties of biocomposites were examined by Dynamic Mechanical Analysis (DMA), Fourier’s transfer infrared spectroscopy (FTIR), water vapour permeability (WVP), and tensile testing. Antimicrobial activity againstMicrococcus flavus,Bacillus cereus,Escherichia coli,Pseudomonas fluorescens, andCandida famatawas conducted. Films glass transition and storage modulus were dependent on the C/L and CH concentration. Modulus values decreased during the temperature scan and with higher reagents levels. An increase of CH and C/L concentrations in the films resulted in a decrease in tensile strength from 2.62 to 1.08 MPa. It suggests the hydrolyzing influence of C/L, also observed in smaller peak size ofαrelaxation. C/L addition caused shiftingTgto higher temperature. DMA and FTIR analysis proved that HPMC and CH are compatible polymers. Water resistance was improved with rising CH concentration from1.08E-09to7.71E−10 g/m∗s∗Pa. The highest inhibition zone inM. flavusandC. famatawas recorded at the highest concentration of CH and C/L.

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