THE ILLUSTRATION GROW OF CONTAMINANT FUNGI AT WHITE BREAD BASED ON TEMPERATURE AND HUMIDITY

Introduction: Food is a basic need for every living creature. Bread is one of the processed foods that is consumed by many people as a staple food substitute for rice. The shelf life of white bread is usually not more than a week or even just three days. The appearance of bread that is not suitable for consumption is indicated by the appearance of discoloration on the bread due to being overgrown with fungus. The fungus that grows on white bread can produce mycotoxins during the storage process. Food poisoning can cause symptoms such as nausea, vomiting, and diarrhea. Method: The purpose of this study was to determine the average percentage of white bread covered with contaminant fungi based on temperature and humidity. The method used is descriptive. Results: The results showed that white bread overgrown with contaminant fungi by steaming and not steaming which was placed at room temperature grew faster than white bread placed at refrigerator temperature. At room temperature (27°C - 30°C), contaminant fungi began to grow on the seventh day on white bread 1 and on the fourth day on white bread 2 with the steamed treatment, while for the non-steamed treatment the contaminant fungi began to grow on the fifth day. At refrigerator temperature (13°C - 16°C), white bread with steamed and unsteamed treatment was not covered with contaminant fungi. Conclusion: The conclusion of this study is that white bread overgrown with contaminant fungi at room temperature with steam treatment was 3.33% on the fourth to fifth day, and 66.6% on the seventh day. Bread covered with contaminant fungi at room temperature with treatment not steamed as much as 3.33% on the fifth to the seventh day. Researchers hope that future researchers can conduct this research by adding a microscopic examination method.

Effects of superheated steam processing on the physicochemical properties of sea rice bran

Sea rice bran powder is a new type of instant food additive. Currently, its solubility is low, and its flavor is not pleasant. Superheated steam cooking is a promising treatment in cellulose-rich substances, which essentially improves quality. To gain better sea rice bran powder, physicochemical properties of sea rice bran were investigated using 100 °C, 110 °C, 120 °C, and 130 °C superheated steam treatments for 10, 20, 30, and 40 min. After the treatment, these samples were cooled down, dried, and milled to assess sea rice bran powder's product qualities. Profiles of odor, taste, aroma, and aliphatic acids were determined using e-nose, e-tongue, and gas chromatography–mass spectroscopy. Results revealed that superheated steam brought new profiles of odors and tastes for consumers. Superheated steam treatment was found to decrease swelling capacity. Methane (2,2,4,6,6-pentamethyl, heptane) was seen as a significant odor component, whereas umami and bitterness were considered considerable taste components. Superheated steam treatment retained higher content of aliphatic acids: saturated fatty acids 218–204 mg/100 g and unsaturated fatty acids 830–781 mg/100 g. This study discovered that superheated steam is suitable for processing rice bran as food ingredients; 100 °C-120°C and 10-30 min could be suggested for suitable cooking sea rice bran.

CHEMICAL AND STRUCTURAL CHANGES IN POPLAR WOOD UPON STEAM TREATMENT AT CONSTANT TEMPERATURE AND PRESSURE CONDITIONS FOR DIFFERENT TIME INTERVALS

Technology advancement has helped in the development of high-throughput equipment for the analysis of raw material in paper industries. In this research, we have used some advanced techniques to analyze the pore size, structural and chemical changes, and cellulose crystallinity of poplar wood pretreated with steam at constant temperature and pressure conditions for different treatment time. Samples were analyzed by the nitrogen adsorption test, Fourier-transform infrared spectroscopy – attenuated total reflectance (FTIR–ATR), X-ray diffraction (XRD), and field scanning electron microscopy (FE-SEM). Slit-shaped pores were formed, with a diameter of 2.12 nm, after 30 minutes of treatment. FTIR results revealed the degradation of the lignin skeleton through the formation of guaiacyl and syringyl units and deformation in the cellulose and hemicelluloses structure. The crystallinity index (CI) increased upon steam treatment for up to 15 min, but after that, a drop in the CI was observed. The crystallite thickness (d200) increased after 15 min of treatment, due to the rearrangement of cellulose chains. However, a further increase in steam treatment duration to 30 min resulted in a decline of d200, followed by an increase in the cellulose II crystalline region and d020. The steam treatment duration of 15-30 min was found to be a critical time interval, which led to increases in the number of mesopores, CI, d200, and the cellulose II region in the poplar wood.

Aquathermolysis of high-viscosity oil terrigenic sediments in the presence of iron oxide (II, III)

Nowadays, it is especially important and relevant to improve the efficiency of existing methods of enhanced oil recovery, in particular, thermal methods using water steam. The use of catalysis at the stage of development of unconventional hydrocarbon fields, namely super-viscous and bituminous oils, will allow solving this problem. This work is devoted to the study of the transformation of heavy oil from the Ashalchinskoye field in the process of catalytic aquathermolysis. The oil samples were extracts from sandstone, which was subjected to thermal steam treatment in a high-pressure reactor at temperatures of 200 and 250C for 24 h. Nanosized iron (II, III) oxide in complex with a hydrogen donor was used as a catalytic composition. According to the results of SARA-analysis, it was found that at a temperature of 200C, iron oxide does not show its catalytic properties, and there is no noticeable improvement in the composition of heavy oil. The destruction of resins and asphaltenes is observed after thermocatalytic treatment at 250C. This leads to the enrichment of oil with lighter hydrocarbons, which is confirmed by GC-MS data of the saturated fraction of oil. All this provides a significant decrease in the viscosity of heavy oil compared to the non-catalytic process from 1140 cP to 37 cP The formation of coke-like substances adsorbed on sandstone as a result of thermocatalytic action at 250C was revealed by the results of TG-DSC.

Effects of Strands Pre-treatment and Adhesive Type on the Properties of Oriented Strand Board Made from Gmelina (Gmelina arborea) Wood

The objective of this study was to evaluate the effects of steam treatment of strands on the physical and mechanical properties of oriented strand board (OSB) from gmelina wood (Gmelina arborea) bonded with two types of adhesive. Strands of gmelina wood were steamed at 126°C and pressure of 0.14 MPa for 1 h. OSBs were prepared with a 0.6 g/cm3 target density using two types of adhesives, namely methylene diphenyl diisocyanate (MDI) and phenol-formaldehyde (PF) resins. The resin content used was 5% for MDI and 10% for PF. The physical and mechanical properties of the OSB were evaluated referring to the JIS A 5908-2003 standard, and the values were compared with CSA 0437.0 (Grade O-1) standard. The results showed that the steam treatment improved the dimensional stability of OSB, as shown from the decrease of water absorption and thickness swelling. Steam treatment also increased the mechanical properties of the OSB, such as modulus of elasticity, modulus of rupture, internal bonding strength, and screw holding power. The results revealed that gmelina wood OSB bonded with MDI adhesives produced better OSB than bonded with PF resin. Keywords: gmelina, methylene diphenyl diisocyanate, oriented strand board, phenol-formaldehyde, steam treatment

Vacuum steam treatment of Metrosideros polymorpha logs for eradication of Ceratocystis huliohia and C. lukuohia

A new and devastating disease, rapid ohia death (ROD), in Hawaii led to a state quarantine that regulates inter-island transport of ohia wood and plant material to prevent spread of the causal pathogens. Heat treatments of ohia logs in commercial trade were considered for phytosanitary treatment. Vacuum steam (VS) was evaluated for its ability to eradicate the pathogens, Ceratocystis lukuohia and/or C. huliohia, in main stem logs from ROD-affected forest trees. Replicate loads of three de-barked logs (24 to 43 cm diameter; 1.7 to 2.0 m long) were VS-treated at 56° C for 30 min (5 loads) or 60° C for 60 min (4 loads) at a sapwood depth equal to 70% of log radius. Percent isolation of Ceratocystis from VS and ambient temperature logs prior to treatment and summarized by source tree ranged from 12 to 66% and 6 to 31% based on carrot baiting assays of tissue taken from outer and inner sapwood, respectively. No viable Ceratocystis was detected in either sapwood locations for the 60° C/ 60 min schedule or for the inner locations for the 56° C/ 30 min schedule following treatment. Only one subsample (0.48%, n=208) of the latter schedule treatment yielded Ceratocystis. Time required for treatment ranged from 7.4 to 15 h for the 56° C/ 30 min schedule and from 8.6 to 19.2 h for the 60° C/ 60 min schedule. These results demonstrate VS is an effective and efficient method for treating large diameter ohia logs that mill owners and regulatory plant pathologists may consider for use in Hawaii.

STUDY ON PERMEABILITY OF CUNNINGHAMIA LANCEOLATA BASED ON STEAM TREATMENT AND FREEZE TREATMENT

In order to improve the permeability of Cunninghamia lanceolata,the weight gain rate of C. lanceolatawas taken as index. The effect of time, temperature and water content on the weight gain rate of impregnated wood was analyzed by frozen and steaming treatment. By comparing the weight gain rate under different modification methods, the optimal modification process was determined.The results indicate that the optimum parameters of C. lanceolatawere saturated water content (-25°C and 8 h) at this time, the three-day gain rate of silica sol impregnated at normal temperature and pressure was 15.058%. AfterC. lanceolatais pre-treated by superheated steam, the weight gain rate of C. lanceolata, which in oven-dried specimen (120°C and 3h) contents was the highest, at this time, the three-day gain rate of silica sol impregnated at normal temperature and pressure was 15.291%.By comparing the results of pre-freezing withthe results of superheated steam treatmentof C. lanceolata,the latter will increase thepermeability of C. lanceolatabetter. Thereforesuperheated steam treatment should be chosen as an effective method for the pretreatment.

Changes of nutritional components of pre-evaporated sorghum’s panicle during storage

Sorghum is a potential food ingredient with adequate nutritional content like other cereals, and has added value with high mineral Fe content. However, sorghum has the disadvantage of high tannin content which is antinutrient and susceptible to warehouse pests. Storage of sorghum in panicle form by providing hot steam treatment will provide added value because it can extend shelf life. The purpose of this study was to determine the effect of evaporation treatment on sorghum quality during storage. This study used a completely randomized design with 3 replications. The tried factors included sorghum (S) varieties, namely: Numbu (S1), Local (S1); evaporation time (T), i.e. 0 minutes / without evaporation (T0), 15 minutes (T1), 25 minutes (T2), 35 minutes (T3); and shelf life (L); 0 months (L0), 2 months (L1), 4 months (L2). The results showed that the evaporation treatment was effective in maintaining the nutritional content of sorghum both Local and Numbu varieties, reducing yield loss due to warehouse pest attacks and reducing its tannin content. Treatment of sorghum panicle evaporation for 15 minutes, both Local and Numbu varieties of sorghum can maintain nutritional content for up to 4 months with an average water content of 11.37%, ash content of 1.89%, fat content of 2.65%, protein content 8.92%, carbohydrate 75.15%, yield loss of 9.94%, and normal aroma. Sorghum storage technology with the evaporation method can reduce tannin components so that it is an added value because it is expected that sorghum flour ingredients contain very low tannin and its contribution for food diversification.

Effects of steam-treatment on the chemical component and thermal resistance of bagasse particle for natural-bonded composites product

The objective of this study was to evaluate the chemical composition of steam-treated bagasse particle by using autoclave. Fine size particle was obtained from the milling process of steam-treated bagasse. Before testing, the particle was pre-treated for 5, 10 and 15 minutes. The determination of extractives, lignin, α-cellulose, holocellulose and ash-content were conducted in accordance with the standard outline in the Technical Association Pulp and Paper Industry (TAPPI) test methods. Overall results show that the chemical properties have been diminished over time. The chemical properties with the highest percentage of extractive, lignin, ash and holocellulose contents (which was 3.9%, 39.15%, 1.45% and 73% respectively, was extracted at 121°C for 5 minutes). The lowest percentage of extractive, lignin, ash and holocellulose contents (which was 0.8%, 25.30%, 0.88% and 51% respectively, was extracted at 121°C for 15 minutes). It is concluded that longer steam treatment time (beyond 15 minutes) may degrade the chemical properties of bagasse. In addition, thermo-gravimetric analysis (TGA) was also carried out to investigate the thermal resistance of bagasse particle. Based on the results, the 10 minutes steamed samples have the highest peak degradation temperature, which was 286.8 °C, while the 15 minutes steamed samples have the lowest peak degradation, which was 246.4 °C. This shows that longer steaming period (more than 10 minutes) will decrease the thermal resistance of the bagasse particle.