Abstract: Activated carbons (M4P0, M4P2, and M5P2) used in
this research were produced from palm shell and polyetherether
ketone (PEEK) via carbonization, impregnation and microwave
activation. The adsorption/desorption process was carried out using
static volumetric adsorption. Regeneration is important in the overall
economy of the process and waste minimization. This work focuses
on the thermal regeneration of the CO2 exhausted microwave
activated carbons. The regeneration strategy adopted was thermal
with nitrogen purge desorption with N2 feed flow rate of 20 ml/min
for 1 h at atmospheric pressure followed by drying at 150oC.Seven
successive adsorption/regeneration processes were carried out on the
material. It was found that after seven adsorption regeneration cycles;
the regeneration efficiency (RE) for CO2 activated carbon from palm
shell only (M4P0) was more than 90% while that of hybrid palm
shell-PEEK (M4P2, M5P2) was above 95%. The cyclic adsorption
and regeneration shows the stability of the adsorbent materials.
Abstract: Sandwich structure composites produced by epoxy
core and aluminium skin were developed as potential building
materials. Interface bonding between core and skin was controlled by
varying kenaf content. Five different weight percentage of kenaf
loading ranging from 10 wt% to 50 wt% were employed in the core
manufacturing in order to study the mechanical properties of the
sandwich composite. Properties of skin aluminium with epoxy were
found to be affected by drying time of the adhesive. Mechanical
behavior of manufactured sandwich composites in relation with
properties of constituent materials was studied. It was found that 30
wt% of kenaf loading contributed to increase the flexural strength and
flexural modulus up to 102 MPa and 32 GPa, respectively. Analysis
were done on the flatwise and edgewise compression test. For
flatwise test, it was found that 30 wt% of fiber loading could
withstand maximum force until 250 kN, with compressive strength
results at 96.94 MPa. However, at edgewise compression test, the
sandwich composite with same fiber loading only can withstand 31
kN of the maximum load with 62 MPa of compressive strength
results.
Abstract: This study was carried out to evaluate the nutritional
composition of the African River Prawn (Macrobrachium
vollenhovenii) in relation to Chokor (traditional) and Altona
(improved traditional) drying techniques used in the preservation and
processing of prawns by carrying out proximate composition
analysis. The value obtained for the proximate analysis of Chokor
and Altona smoke dried prawns were; Moisture (14.90% and
15.15%), Dry matter (85.10% and 84.85%), Protein (55.80% and
58.87%), Crude fat (1.95% and 1.98%), Crude fibre (21.40% and
13.11%), Carbohydrate (0.54% and 0.54%) and Ash (19.76% and
15.86%) respectively. The proximate mineral composition of Chokor
and Altona smoke dried prawns were; Calcium (5.66% and 4.20%)
and Phosphorus (9. 22% and 6.34%) respectively. Result shows there
was no loss of nutritional value with respect to Chokor and Altona
drying techniques used in the processing of prawns.
Abstract: In this research, waterglass based aerogel powder was
prepared by sol–gel process and ambient pressure drying. Inspired by
limited dust releasing, aerogel powder was introduced to the PET
electrospinning solution in an attempt to create required bulk and
surface structure for the nanofibers to improve their hydrophobic and
insulation properties. The samples evaluation was carried out by
measuring density, porosity, contact angle, heat transfer, FTIR, BET,
and SEM. According to the results, porous silica aerogel powder was
fabricated with mean pore diameter of 24 nm and contact angle of
145.9º. The results indicated the usefulness of the aerogel powder
confined into nanofibers to control surface roughness for
manipulating superhydrophobic nanowebs with water contact angle
of 147º. It can be due to a multi-scale surface roughness which was
created by nanowebs structure itself and nanofibers surface
irregularity in presence of the aerogels while a layer of fluorocarbon
created low surface energy. The wettability of a solid substrate is an
important property that is controlled by both the chemical
composition and geometry of the surface. Also, a decreasing trend in
the heat transfer was observed from 22% for the nanofibers without
any aerogel powder to 8% for the nanofibers with 4% aerogel
powder. The development of thermal insulating materials has become
increasingly more important than ever in view of the fossil energy
depletion and global warming that call for more demanding energysaving
practices.
Abstract: Aerated concrete is a load bearing construction
material, which has high heat insulation parameters. Walls can be
erected from aerated concrete masonry constructions and in perfect
circumstances additional heat insulation is not required. The most
common problem in aerated concrete heat insulation properties is the
humidity distribution throughout the cross section of the masonry
elements as well as proper and conducted drying process of the
aerated concrete construction because only dry aerated concrete
masonry constructions can reach high heat insulation parameters.
In order to monitor drying process of the masonry and detect
humidity distribution throughout the cross section of aerated concrete
masonry construction application of electrical impedance
spectrometry is applied. Further test results and methodology of this
non-destructive testing method is described in this paper.
Abstract: Violet Sr–Al–O:Eu2+ phosphor particles were
synthesized from a metal–ethylenediaminetetraacetic acid (EDTA)
solution of Sr, Al, Eu, and particulate alumina via spray drying and
sintering in a reducing atmosphere. The crystal structures and emission
properties at 85–300 K were investigated. The composition of the
violet Sr–Al–O:Eu2+ phosphor particles was determined from various
Sr–Al–O:Eu2+ phosphors by their emission properties’ dependence
on temperature. The highly crystalline SrAl12O19:Eu2+ emission phases
were confirmed by their crystallite sizes and the activation energies for
the 4f5d–8S7/2 transition of the Eu2+ ion. These results showed that the
material identification for the violet Sr–Al–O:Eu2+ phosphor was
accomplished by the low-temperature luminescence measurements.
Abstract: The biosynthesis of nanoparticles by microorganisms,
on the contrary to chemical synthesis, is an environmentally-friendly
process which has low energy requirements. In this investigation, we
used the microorganism Geobacillus wiegelii, strain GWE1, an
aerobic thermophile belonging to genus Geobacillus, isolated from a
drying oven. This microorganism has the ability to reduce selenite
evidenced by the change of color from colorless to red in the culture.
Elemental analysis and composition of the particles were verified
using transmission electron microscopy and energy-dispersive X-ray
analysis. The nanoparticles have a defined spherical shape and a
selenium elemental state. Previous experiments showed that the
presence of the whole microorganism for the reduction of selenite
was not necessary. The results strongly suggested that an intracellular
NADPH/NADH-dependent reductase mediates selenium
nanoparticles synthesis under aerobic conditions. The enzyme was
purified and identified by mass spectroscopy MALDI-TOF TOF
technique. The enzyme is a 1-pyrroline-5-carboxylate dehydrogenase.
Histograms of nanoparticles sizes were obtained. Size distribution
ranged from 40-160 nm, where 70% of nanoparticles have less than
100 nm in size. Spectroscopic analysis showed that the nanoparticles
are composed of elemental selenium. To analyse the effect of pH in
size and morphology of nanoparticles, the synthesis of them was
carried out at different pHs (4.0, 5.0, 6.0, 7.0, 8.0). For
thermostability studies samples were incubated at different
temperatures (60, 80 and 100 ºC) for 1 h and 3 h. The size of all
nanoparticles was less than 100 nm at pH 4.0; over 50% of
nanoparticles have less than 100 nm at pH 5.0; at pH 6.0 and 8.0 over
90% of nanoparticles have less than 100 nm in size. At neutral pH
(7.0) nanoparticles reach a size around 120 nm and only 20% of them
were less than 100 nm. When looking at temperature effect,
nanoparticles did not show a significant difference in size when they
were incubated between 0 and 3 h at 60 ºC. Meanwhile at 80 °C the
nanoparticles suspension lost its homogeneity. A change in size was
observed from 0 h of incubation at 80ºC, observing a size range
between 40-160 nm, with 20% of them over 100 nm. Meanwhile
after 3 h of incubation at size range changed to 60-180 nm with 50%
of them over 100 nm. At 100 °C the nanoparticles aggregate forming
nanorod structures. In conclusion, these results indicate that is
possible to modulate size and shape of biologically synthesized
nanoparticles by modulating pH and temperature.
Abstract: Drying behavior of blanched sweet potato in a cabinet
dryer using different five air temperatures (40-80°C) and ten sweet
potato varieties sliced to 5mm thickness were investigated. The
drying data were fitted to eight models. The Modified Henderson and
Pabis model gave the best fit to the experimental moisture ratio data
obtained during the drying of all the varieties while Newton (Lewis)
and Wang and Singh models gave the least fit. The values of Deff
obtained for Bophelo variety (1.27 x 10-9 to 1.77 x 10-9 m2/s) was
the least while that of S191 (1.93 x 10-9 to 2.47 x 10-9 m2/s) was the
highest which indicates that moisture diffusivity in sweet potato is
affected by the genetic factor. Activation energy values ranged from
0.27-6.54 kJ/mol. The lower activation energy indicates that drying
of sweet potato slices requires less energy and is hence a cost and
energy saving method. The drying behavior of blanched sweet potato
was investigated in a cabinet dryer. Drying time decreased
considerably with increase in hot air temperature. Out of the eight
models fitted, the Modified Henderson and Pabis model gave the best
fit to the experimental moisture ratio data on all the varieties while
Newton, Wang and Singh models gave the least. The lower activation
energy (0.27 - 6.54 kJ/mol) obtained indicates that drying of sweet
potato slices requires less energy and is hence a cost and energy
saving method.
Abstract: Folic acid (FA) is known to be an important
supplement to prevent neural tube defect (NTD) in pregnant women.
Similar to some commercial formulations, sodium bicarbonate
solution is used as a solvent for FA. This work uses the antisolvent
vapour precipitation (AVP), incorporating ethanol vapour as the
convective drying medium in place of air to produce branch-like
micro-structure FA particles. Interestingly, the dissolution rate of the
resultant particle is 2-3 times better than the particle produce from
conventional air drying due to the higher surface area of particles
produced. The higher dissolution rate could possibly improve the
delivery and absorption of FA in human body. This application could
potentially be extended to other commercial products, particularly in
less soluble drugs to improve its solubility.
Abstract: The objective of the study was to select the survival of
probiotic strains when exposed to acidic and bile salts condition. Four
probiotic strains Lactobacillus casei subsp. rhamnosus TISTR 047,
Lactobacillus casei TISTR 1500, Lactobacillus acidophilus TISTR
1338 and Lactobacillus plantarum TISTR 1465 were cultured in
MRS broth and incubated at 35ºC for 15 hours before being inoculated
into acidic condition 5 M HCl, pH 2 for 2 hours and bile salt 0.3%,
pH 5.8 for 8 hour. The survived probiotics were counted in MRS agar.
Among four stains, Lactobacillus casei subsp. rhamnosus TISTR 047
was the highest tolerance specie. Lactobacillus casei subsp.
rhamnosus TISTR 047 reduced 6.74±0.07 log CFU/ml after growing
in acid and 5.52±0.05 log CFU/ml after growing in bile salt. Then,
double emulsion of microorganisms was chosen to encapsulate before
spray drying. Spray drying was done with the inlet temperature 170ºC
and outlet temperature 80ºC. The results showed that the survival of
encapsulated Lactobacillus casei subsp. rhamnosus TISTR 047 after
spray drying decreased from 9.63 ± 0.32 to 8.31 ± 0.11 log CFU/ml
comparing with non-encapsulated, 9.63 ± 0.32 to 4.06 ± 0.08 log
CFU/ml. Therefore, Lactobacillus casei subsp. rhamnosus TISTR 047
would be able to survive in gastrointestinal and spray drying condition.
Abstract: The effect of various humidities on process yields and
degrees of crystallinity for spray-dried powders from spray drying of
lactose with humid air in a straight-through system have been
studied. It has been suggested by Williams–Landel–Ferry kinetics
(WLF) that a higher particle temperature and lower glass-transition
temperature would increase the crystallization rate of the particles
during the spray-drying process. Freshly humidified air produced by
a Buchi-B290 spray dryer as a humidifier attached to the main spray
dryer decreased the particle glass-transition temperature (Tg), while
allowing the particle temperature (Tp) to reach higher values by using
an insulated drying chamber. Differential scanning calorimetry
(DSC) and moisture sorption analysis were used to measure the
degree of crystallinity for the spray-dried lactose powders. The
results showed that higher Tp-Tg, as a result of applying humid air,
improved the process yield from 21 ± 4 to 26 ± 2% and crystallinity
of the particles by decreasing the latent heat of crystallization from
43 ± 1 to 30 ± 11 J/g and the sorption peak height from 7.3 ± 0.7% to
6 ± 0.7%.
Abstract: The aim of the current research was to determine
quality parameters changes of dried venison during storage. Protein,
fat and moisture content dynamics as well microbiological quality
was analyzed. For the experiments the meat (0.02×4.00×7.00 cm)
pieces were marinated in “teriyaki sauce” marinade (composition:
teriyaki sauce, sweet and sour sauce, taco sauce, soy sauce, American
BBQ sauce hickory, sesame oil, garlic, garlic salt, tabasco red pepper
sauce) at 4±2°C temperature for 48±1h. Sodium monophosphate
(E339) was also added in part of marinade to improve the meat
textural properties. After marinating, meat samples were dried in
microwave-vacuum drier MUSSON–1, packaged in vacuum pouches
made from polymer film (PA/PE) with barrier properties and storage
for 4 months at 18±1°C temperature in dark place. Dried venison
samples were analyzed after 0, 35, 91 and 112 days of storage.
During the storage total plate counts of dried venison samples
significantly (p
Abstract: Antioxidants are became the most analyzed substances in last decades. Antioxidants act as in activator for free radicals. Spices and vegetables are one of major antioxidant sources. Most common antioxidants in vegetables and spices are vitamin C, E, phenolic compounds, carotenoids. Therefore, it is important to get some view about antioxidant changes in spices and vegetables during processing. In this article was analyzed nine fresh and dried spices and vegetables- celery (Apium graveolens), parsley (Petroselinum crispum), dill (Anethum graveolens), leek (Allium ampeloprasum L.), garlic (Allium sativum L.), onion (Allium cepa), celery root (Apium graveolens var. rapaceum), pumpkin (Curcubica maxima), carrot (Daucus carota)- grown in Latvia 2013. Total carotenoids and phenolic compounds and their antiradical scavenging activity were determined for all samples. Dry matter content was calculated from moisture content. After drying process carotenoid content significantly decreases in all analyzed samples, except one -carotenoid content increases in parsley. Phenolic composition was different and depends on sample – fresh or dried. Total phenolic, flavonoid and phenolic acid content increases in dried spices. Flavan-3-ol content is not detected in fresh spice samples. For dried vegetables- phenolic acid content decreases significantly, but increases flavan-3-ols content. The higher antiradical scavenging activity was observed in samples with higher flavonoid and phenolic acid content.
Abstract: Yoghurt is a fermented milk product. The process of making yogurt involves fermenting milk with live and active bacterial cultures by adding bacteria directly to the dairy product. It is usually made with a culture of Lactobacillus sp. (L. acidophilus or L. bulgaricus) and Streptococcus thermophilus. Many people like to eat it plain or flavored and it's also use as ingredient in many dishes. Yogurt is rich in nutrients including the microorganism which have important role in balancing the digestion and absorption of the boy.Consumers will benefit from lactic acid bacteria more or less depending on the amount of bacteria that lives in yogurt while eating. When purchasing yogurt, consumers should always check the label for live cultures. Yoghurt must keep in refrigerator at 4°C for up to ten days. After this amount of time, the cultures often become weak. This research studied freezing dry yogurt storage by monitoring on the survival of microorganisms when stored at different temperatures. At 300C, representative room temperature of country in equator zone, number of lactic acid bacteria reduced 4 log cycles in 10 week. At 400C, representative temperature in summer of country in equator zone, number of lactic acid bacteria also dropped 4 log cycle in 10 week, similar as storage at 300C. But drying yogurt storage at 400C couldn’t reformed to be good character yogurt as good as storage at 400C only 4 week storage too. After 1 month, it couldn’t bring back the yogurt form. So if it is inevitable to keep yogurt powder at a temperature of 40°C, yoghurt is maintained only up to 4 weeks.
Abstract: A mathematical model study was carried out to investigate gasification of biomass fuels using high temperature air and steam as a gasifying agent using high-temperature air up to 1000°C. In this study, a 2D computational fluid dynamics model was developed to study the gasification process in an updraft gasifier, considering drying, pyrolysis, combustion, and gasification reactions. The gas and solid phases were resolved using a Euler−Euler multiphase approach, with exchange terms for the momentum, mass, and energy. The standard k−ε turbulence model was used in the gas phase, and the particle phase was modeled using the kinetic theory of granular flow. The results show that the present model giving a promise way in its capability and sensitivity for the parameter affects that influence the gasification process.
Abstract: Formation of histamine, tryptamine, phenylethylamine and tyramine (vasoactive amines) in dry fermented sausage Petrovská klobása during drying and ripening in traditional room (B1) and industrial ripening chamber (B3) were investigated. Dansyl chloride derivatized vasoactive amines were determined using HPLC-DAD on Eclipse XDB-C18 column.
Histamine, the most important amine from food safety point of view, was not detected in any analyzed sample. Unlike most of the other fermented sausages, where tyramine is reported as the most abundant amine, in Petrovská klobása tryptamine was the most abundant vasoactive amine in both groups of sausages even though concentrations of tryptamine and tyramine in B3 sausages at the end of ripening were nearly the same (39.8 versus 39.6mg/kg). Sum of vasoactive amines in samples varied from not detected ND (B3) to 176 mg/kg (B1), with concentration of 36.1 (B3) and 73.6 (B1) mg/kg at the end of drying and 96 (B3) and 176 (B1) mg/kg at the end of ripening period. Although the sum of vasoactive amines has increased from the end of drying (45. and 90. day) to the end of ripening period (120. day), during whole production period these values did not exceed 200 mg/kg proposed as possible indicator of hygienic conditions and GMP in the sausage production.
Abstract: The influence of ripening conditions (traditional and industrial) on oxidative and sensory stability of dry fermented sausage (Petrovská klobása), during 7 months of storage, was investigated. During the storage period the content of free fatty acids was significantly higher (P
Abstract: Microfibrous palygorskite and tubular halloysite clay mineral combined with nanocrystalline TiO2 are incorporating in the preparation of nanocomposite films on glass substrates via sol-gel route at 450oC. The synthesis is employing nonionic surfactant molecule as pore directing agent along with acetic acid-based sol-gel route without addition of water molecules. Drying and thermal treatment of composite films ensure elimination of organic material lead to the formation of TiO2 nanoparticles homogeneously distributed on the palygorskite or halloysite surfaces. Nanocomposite films without cracks of active anatase crystal phase on palygorskite and halloysite surfaces are characterized by microscopy techniques, UV-Vis spectroscopy, and porosimetry methods in order to examine their structural properties.
The composite palygorskite-TiO2 and halloysite-TiO2 films with variable quantities of palygorskite and halloysite were tested as photocatalysts in the photo-oxidation of Basic Blue 41 azo dye in water. These nanocomposite films proved to be most promising photocatalysts and highly effective to dye’s decoloration in spite of small amount of palygorskite-TiO2 or halloysite-TiO2 catalyst immobilized onto glass substrates mainly due to the high surface area and uniform distribution of TiO2 on clay minerals avoiding aggregation.
Abstract: An experimental study was conducted on foamed concrete with synthetic and natural fibres consisting of AR-glas, polypropylene, steel, kenaf and oil palm fibre. The foamed concrete mixtures produced had a target density of 1000kg/m3 and a mix ratio of (1:1.5:0.45). The fibres were used as additives. The inclusion of fibre was maintained at a volumetric fraction of 0.25 and 0.4%. The water absorption, thermal and shrinkage were determined to study the effect of the fibre on the durability properties of foamed concrete. The results showed that AR-glass fibre has the lowest percentage value of drying shrinkage compared to others.
Abstract: Pasta is one of the most widely consumed food products around the world. Rapid determination of the moisture content in pasta will assist food processors to provide online quality control of pasta during large scale production. Rapid Fourier transform near-infrared method (FT-NIR) was developed for determining moisture content in pasta. A calibration set of 150 samples, a validation set of 30 samples and a prediction set of 25 samples of pasta were used. The diffuse reflection spectra of different types of pastas were measured by FT-NIR analyzer in the 4,000-12,000cm-1 spectral range. Calibration and validation sets were designed for the conception and evaluation of the method adequacy in the range of moisture content 10 to 15 percent (w.b) of the pasta. The prediction models based on partial least squares (PLS) regression, were developed in the near-infrared. Conventional criteria such as the R2, the root mean square errors of cross validation (RMSECV), root mean square errors of estimation (RMSEE) as well as the number of PLS factors were considered for the selection of three pre-processing (vector normalization, minimum-maximum normalization and multiplicative scatter correction) methods. Spectra of pasta sample were treated with different mathematic pre-treatments before being used to build models between the spectral information and moisture content. The moisture content in pasta predicted by FT-NIR methods had very good correlation with their values determined via traditional methods (R2 = 0.983), which clearly indicated that FT-NIR methods could be used as an effective tool for rapid determination of moisture content in pasta. The best calibration model was developed with min-max normalization (MMN) spectral pre-processing (R2 = 0.9775). The MMN pre-processing method was found most suitable and the maximum coefficient of determination (R2) value of 0.9875 was obtained for the calibration model developed.