Abstract: The effect of transition metal doping on Pt/Al2O3
catalyst used in propane dehydrogenation reaction at 500°C was
studied. The preparation methods investigated were sequential
impregnation (Pt followed by the 2nd metal or the 2nd metal followed
by Pt) and co-impregnation. The metal contents of these catalysts
were fixed as the weight ratio of Pt per the 2nd metal of around 0.075.
These catalysts were characterized by N2-physisorption, TPR, COchemisorption
and NH3-TPD. It was found that the impregnated 2nd
metal had an effect upon reducibility of Pt due to its interaction with
transition metal-containing structure. This was in agreement with the
CO-chemisorption result that the presence of Pt metal, which is a
result from Pt species reduction, was decreased. The total acidity of
bimetallic catalysts is decreased but the strong acidity is slightly
increased. It was found that the stability of bimetallic catalysts
prepared by co-impregnation and sequential impregnation where the
2nd metal was impregnated before Pt were better than that of
monometallic catalyst (undoped Pt one) due to the forming of Pt sites
located on the transition metal-oxide modified surface. Among all
preparation methods, the sequential impregnation method- having Pt
impregnated before the 2nd metal gave the worst stability because this
catalyst lacked the modified Pt sites and some fraction of Pt sites was
covered by the 2nd metal.
Abstract: The aim of research was to define the relations
between volatile compounds, some parameters (pH, titratable acidity
(TA), total soluble solid (TSS), lactic acid bacteria count) and
consumer preference of commercial fermented milks. These relations
tend to be used for controlling and developing new fermented milk
product. Three leading commercial brands of fermented milks in
Thailand were evaluated by consumers (n=71) using hedonic scale
for four attributes (sweetness, sourness, flavour, and overall liking),
volatile compounds using headspace-solid phase microextraction
(HS-SPME) GC-MS, pH, TA, TSS and LAB count. Then the
relations were analyzed by principal component analysis (PCA). The
PCA data showed that all of four attributes liking scores were related
to each other. They were also related to TA, TSS and volatile
compounds. The related volatile compounds were mainly on
fermented produced compounds including acetic acid, furanmethanol,
furfural, octanoic acid and the volatiles known as artificial fruit
flavour (beta pinene, limonene, vanillin, and ethyl vanillin). These
compounds were provided the information about flavour addition in
commercial fermented milk in Thailand.
Abstract: The acidity (citric acid) is the one of chemical content that can be refer to the internal quality and it’s a maturity index of tomato, The titratable acidity (%TA) can be predicted by a non-destructive method prediction by using the transmittance short wavelength (SW-NIR) spectroscopy in the wavelength range between 665-955 nm. The set of 167 tomato samples divided into groups of 117 tomatoes sample for training set and 50 tomatoes sample for test set were used to establish the calibration model to predict and measure %TA by partial least squares regression (PLSR) technique. The spectra were pretreated with MSC pretreatment and it gave the optimal result for calibration model as (R = 0.92, RMSEC = 0.03%) and this model obtained high accuracy result to use for %TA prediction in test set as (R = 0.81, RMSEP = 0.05%). From the result of prediction in test set shown that the transmittance SW-NIR spectroscopy technique can be used for a non-destructive method for %TA prediction of tomato.
Abstract: Gypsum is being applied to ameliorate subsoil acidity and to overcome the problem of very slow lime movement from surface lime applications. Reduced Crude Conversion Spent Lime (RCCSL) containing anhydrite was evaluated for use as a liming material with specific consideration given to the movement of sulfate into the acid subsoil. Agricultural lime and RCCSL were applied at 0, 0.5, 1.0, and 1.5 times the lime requirement of 6.72 Mg ha-1 to an acid Trappist silt loam (TypicHapuldult). Corn [Zea mays (L.)]was grown following lime material application and soybean [Glycine max (L.) Merr.]was grown in the second year.Soil pH increased rapidly with the addition of the RCCSL material. Over time there was no difference in soil pH between the materials but there was with increasing rate. None of the observed changes in plant nutrient concentration had an impact on yield. Grain yield was higher for the RCCSL amended treatments in the first year but not in the second. There was a significant increase in soybean grain yield from the full lime requirement treatments over no lime.
Abstract: Catalytic cracking of butene to propylene was carried out in a continuous-flow fixed-bed reactor over HZSM-5 catalysts modified by nickel and phosphorus. The structure and acidity of catalysts were measured by N2 adsorption, NH3-TPD and XPS. The results revealed that surface area and strong acid sites both decreased with increasing phosphorus loadings. The increment of phosphorus loadings reduced the butene conversion but enhanced the propylene selectivity and catalyst stability.
Abstract: The aim of this study was to analyze selected quality characteristics of cooked pork sausages manufactured with the addition of Sea buckthorn (Hippophae rhamnoides L.) berries preparations. Stuffings of model sausages consisted of pork, backfat, water and additives such a curing salt and sodium isoascorbate. Functional additives used in production process were two preparations obtained from dried Sea buckthorn berries in form of powder and brew. Powder of dried berries was added in amount of 1 and 3 g, while water infusion as a replacement of 50 and 100% ice water included in meat products formula. Control samples were produced without functional additives. Experimental stuffings were heat treated in water bath and stored for 4 weeks under cooled conditions (4±1ºC). Physical parameters of colour, texture profile and technological parameters as acidity, weight losses and water activity were estimated. The effect of Sea buckthorn berries preparations on lipid oxidation during storage of final products was determine by TBARS method.
Studies have shown that addition of Sea buckthorn preparations to meat-fatty batters significant (P≤0.05) reduced the pH values of sausages samples after thermal treatment. Moreover, the addition of berries powder caused significant differences (P ≤ 0.05) in weight losses after cooking process. Analysis of results of texture profile analysis indicated, that utilization of infusion prepared from Sea buckthorn dried berries caused increase of springiness, gumminess and chewiness of final meat products. At the same time, the highest amount of Sea buckthorn berries powder in recipe caused the decrease of all measured texture parameters. Utilization of experimental preparations significantly decreased (P≤0.05) lightness (L* parameter of color) of meat products. Simultaneously, introduction of 1 and 3 grams of Sea buckthorn berries powder to meat-fatty batter increased redness (a* parameter) of samples under investigation. Higher content of substances reacting with thiobarbituric acid was observed in meat products produced without functional additives. It was observed that powder of Sea buckthorn berries added to meat-fatty batters caused higher protection against lipid oxidation in cooked sausages.
Abstract: Apple juice is the main raw material for cider production. In this study apple juices obtained from 14 dessert and crab variety apples grown in Latvia were investigated. For all samples soluble solids, titratable acidity, pH and sugar content were determined. Crab apples produce more dry matter, total sugar and acid content compared to the dessert apples but it depends on the apple variety. Total sugar content of crab apple juices was 1.3 to 1.8 times larger than in dessert apple juices. Titratable acidity of dessert apple juices is in the range of 4.1g L-1 to 10.83g L-1 and in crab apple juices titratable acidity is from 7.87g L-1 to 19.6g L-1. Fructose was detected as the main sugar whereas glucose level varied depending on the variety. The highest titratable acidity and content of sugars was detected in ‘Cornelia’ apples juice.
Abstract: Mangabeira (Hancornia speciosa Gomes), a native plant in Brazil, is found growing spontaneously in various regions of the country. The high perishability of tropical fruits such as mangaba, causes it to be necessary to use technologies that promote conservation, aiming to increase the shelf life of this fruit and add value. The objective of this study was to compare the mangabas lyophilization curves behaviors with different sizes and maturation stages. The fruits were freeze-dried for a period of approximately 45 hours at lyophilizer Liotop brand, model L -108. It has been considered large the fruits between 38 and 58 mm diameter and small, between 23 and 28 mm diameter and the two states of maturation, intermediate and mature. Large size mangabas drying curves in both states of maturation were linear behavior at all process, while the kinetic drying curves related to small fruits, independent of maturation state, had a typical behavior of drying, with all the well-defined steps. With these results it was noted that the time of lyophilization was suitable for small mangabas, a fact that did not happen with the larger one. This may indicate that the large mangabas require a longer time to freeze until reaches the equilibrium level, as it happens with the small fruits, going to have constant moisture at the end of the process. For both types of fruit were analyzed water activity, acidity, protein, lipid, and vitamin C before and after the process.
Abstract: The research was accomplished on triticale flour blend, which was made from whole grain triticale, rye, hull-less barley flour and rice, maize flour. The aim of this research was to evaluate physico-chemical and sensory properties of triticale flour blend dough in the mixing and fermentation processes. For dough making was used triticale flour blend, yeast, sugar, salt, and water. In the mixing process ware evaluated moisture, acidity, pH, and dough sensory properties (softness, viscosity, and stickiness), but in the fermentation process ware evaluated volume, moisture, acidity, and pH. During present research was established that increasing fermentation temperature and time, increase dough temperature, volume, moisture, and acidity. The mixing time and fermentation time and temperature have significant effect (p
Abstract: Experiments were carried out at the Latvia State
Institute of Fruit-Growing in 2011. Fresh-cut minimally processed
apple and pear mixed salad were packed by passive modified
atmosphere (MAP) in PP containers, which were hermetically sealed
by breathable conventional BOPP PropafreshTM P2GAF, and Amcor
Agrifresh films. Biodegradable NatureFlexTM NVS INNOVIA Films
and VC999 BioPack PLA films coated with a barrier of pure silicon
oxide (SiOx) were used to compare the fresh-cut produce quality
with this packed in conventional packaging films. Samples were cold
stored at temperature +4.0±0.5 °C up to 10 days. The quality of salad
was evaluated by physicochemical properties – weight losses,
moisture, firmness, the effect of packaging modes on the colour,
dynamics in headspace atmosphere concentration (CO2 and O2),
titratable acidity values, as well as by microbiological contamination
(yeasts, moulds and total bacteria count) of salads, analyzing before
packaging and after 2, 4, 6, 8, and 10 storage days.
Abstract: The effect of flakes from biologically activated hullless barley grain and malt extract on microbiological safety of yoghurt was studied. Pasteurized milk, freeze-dried yoghurt culture YF-L811 (Chr. Hansen, Denmark), flakes from biologically activated hull-less barley grain (Latvia) and malt extract (Ilgezeem, Latvia) were used for experiments. Yoghurt samples with flakes from biologically activated hull-less barley grain and malt extract were analyzed for total plate count of mesophylic aerobic and facultative anaerobic microorganisms, as well yeasts and moulds population during shelflife. Results showed that the changes of pH and titratable acidity affected the concentration of added malt extract. The lowest pH and the highest titratable acidity were determined in samples YFBG5% ME4% and YFBG5% ME6% on the 14th day. The total plate count decreased in all yoghurt samples except sample YFBG5% ME6%, where was determined the increase of microorganisms from 7th till 14th day. The adding of flakes from biologically activated hull-less barley grain in yoghurt samples caused the higher initial content of yeasts and moulds comparing with control. The growth of yeasts and moulds during shelf-life provided the added malt extract in yoghurt samples. Yoghurt enriched with flakes from biologically activated hull-less barley grain and malt extract from a microbiological perspective is safe product.
Abstract: Prickly pear (Opuntia spp) fruit has received renewed
interest since it contains a betalain pigment that has an attractive
purple colour for the production of juice. Prickly pear juice was
prepared by homogenizing the fruit and treating the pulp with 48 g of
pectinase from Aspergillus niger. Titratable acidity was determined
by diluting 10 ml prickly pear juice with 90 ml deionized water and
titrating to pH 8.2 with 0.1 N NaOH. Brix was measured using a
refractometer and ascorbic acid content assayed
spectrophotometrically. Colour variation was determined
colorimetrically (Hunter L.a.b.). Hunter L.a.b. analysis showed that
the red purple colour of prickly pear juice had been affected by juice
treatments. This was indicated by low light values of colour
difference meter (CDML*), hue, CDMa* and CDMb* values. It was
observed that non-treated prickly pear juice had a high (colour
difference meter of light) CDML* of 3.9 compared to juice
treatments (range 3.29 to 2.14). The CDML* significantly (p
Abstract: The determination of sugars in foods is very
significant. Their relation in fact, can affect the chemical and
sensorial quality of the matrix (e.g., sweetness, pH, total acidity,
microbial stability, global acceptability) and can provide information
on food to optimize several selected technological processes. Three
stages of ripeness (green, yellow and red) of tomatoes (Lycopersicon
Esculentum cv. Elegance) at different harvest dates were evaluated.
Fruit from all harvests were exposed to different of ozone doses
(0.25, 0.50 and 1 mg O3/g tomatoes) and clean air for 5 day at 15
°C±2 and 90-95 % relative humidity. Then, fruits were submitted for
extraction and analysis after a day from the finish of exposure of each
stage. The concentrations of the glucose and fructose increased in the
tomatoes which were subjected to ozone treatments.
Abstract: This study was conducted to evaluate the effects of
gibberellic acid and 2,4- dichlorophenoxyacetic acid on flower
number, fruit growth and fruit quality of wax apple. GA3 and 2,4-D
were applied at small bud and petal fall stage. Number of flower,
fruit set, fruit drop, fruit crack, fruit growth and fruit quality were
recorded. Results indicated that spraying with 10 ppm GA3 had the
best results in number of flower. GA3 spray at 30 ppm gave the
faster rate of fruit growth than the other treatments. Fruit set, fruit
size as well as fruit weight markedly improved by spraying 30 ppm
GA3, followed by 10 ppm GA3 compared to untreated control.
Moreover, spray GA3 at 30 ppm was the most effective and
increased total soluble solids, reduced titratable acidity and fruit
drop. On the other hand, it was noticed that with 10 ppm 2,4-D
application also enhanced the fruit growth rate, improved
physiological and biochemical characters of fruit compared to
untreated control. It was concluded that both GA3 and 2,4-D spray
have positive effects on fruit development, reduced fruit drop, fruit
crack and improved fruit quality of wax apple under field conditions.
Abstract: Dehydration process was carried out for tomato slices of var. Avinash after giving different pre-treatments such as calcium chloride (CaCl2), potassium metabisulphite (KMS), calcium chloride and potassium metabisulphite (CaCl2 +KMS), and sodium chloride (NaCl). Untreated samples served as control. Solar drier and continuous conveyor (tunnel) drier were used for dehydration. Quality characteristics of tomato slices viz. moisture content, sugar, titratable acidity, lycopene content, dehydration ratio, rehydration ratio and non-enzymatic browning as affected by dehydration process were studied. Storage study was also carried out for a period of six months for tomato powder packed into different types of packaging materials viz. metalized polyester (MP) film and low density poly ethylene (LDPE). Changes in lycopene content and non-enzymatic browning (NEB) were estimated during storage at room temperature. Pretreatment of 5 mm thickness of tomato slices with calcium chloride in combination with potassium metabisulphite and drying using a tunnel drier with subsequent storage of product in metalized polyester bags was selected as the best process.
Abstract: The principal objective of this study is to be able to
extract niobium oxide from columbite-tantalite concentrate of Thayet
Kon Area in Nay Phi Taw. It is recovered from columbite-tantalite
concentrate which contains 19.29 % Nb2O5.The recovery of niobium
oxide from columbite-tantalite concentrate can be divided into three
main sections, namely, digestion of the concentrate, recovery from
the leached solution and precipitation and calcinations. The
concentrate was digested with hydrofluoric acid and sulfuric acid. Of
the various parameters that effect acidity and time were studied. In
the recovery section solvent extraction process using methyl isobutyl
ketone was investigated. Ammonium hydroxide was used as a
precipitating agent and the precipitate was later calcined. The
percentage of niobium oxide is 74%.
Abstract: The acidity of different raw Jordanian clays
containing zeolite, bentonite, red and white kaolinite and diatomite
was characterized by means of temperature programmed desorption
(TPD) of ammonia, conversion of 2-methyl-3-butyn-2-ol (MBOH),
FTIR and BET-measurements. FTIR spectra proved presence of
silanol and bridged hydroxyls on the clay surface. The number of
acidic sites was calculated from experimental TPD-profiles. We
observed the decrease of surface acidity correlates with the decrease
of Si/Al ratio except for diatomite. On the TPD-plot for zeolite two
maxima were registered due to different strength of surface acidic
sites. Values of MBOH conversion, product yields and selectivity
were calculated for the catalysis on Jordanian clays. We obtained that
all clay samples are able to convert MBOH into a major product
which is 3-methyl-3-buten-1-yne (MBYNE) catalyzed by acid
surface sites with the selectivity close to 70%. There was found a
correlation between MBOH conversion and acidity of clays
determined by TPD-NH3, i.e. the higher the acidity the higher the
conversion of MBOH. However, diatomite provided the lowest
conversion of MBOH as result of poor polarization of silanol groups.
Comparison of surface areas and conversions revealed the highest
density of active sites for red kaolinite and the lowest for zeolite and
diatomite.
Abstract: Tomato powder has good potential as substitute of tomato paste and other tomato products. In order to protect physicochemical properties and nutritional quality of tomato during dehydration process, investigation was carried out using different drying methods and pretreatments. Solar drier and continuous conveyor (tunnel) drier were used for dehydration where as calcium chloride (CaCl2), potassium metabisulphite (KMS), calcium chloride and potassium metabisulphite (CaCl2 +KMS), and sodium chloride (NaCl) selected for treatment.. lycopene content, dehydration ratio, rehydration ratio and non-enzymatic browning in addition to moisture, sugar and titrable acidity were studied. Results show that pre-treatment with CaCl2 and NaCl increased water removal and moisture mobility in tomato slices during drying of tomatoes. Where CaCl2 used along with KMS the NEB was recorded the least compared to other treatments and the best results were obtained while using the two chemicals in combination form. Storage studies in LDPE polymeric and metalized polyesters films showed less changes in the products packed in metallized polyester pouches and even after 6 months lycopene content did not decrease more than 20% as compared to the control sample and provide extension of shelf life in acceptable condition for 6 months. In most of the quality characteristics tunnel drier samples presented better values in comparison to solar drier.
Abstract: Cow milk, is a product of the mammary gland and
soymilk is a beverage made from soybeans; it is the liquid that
remains after soybeans are soaked. In this research effort, we
compared nutritional parameters of this two kind milk such as total
fat, fiber, protein, minerals (Ca, Fe and P), fatty acids, carbohydrate,
lactose, water, total solids, ash, pH, acidity and calories content in
one cup (245 g). Results showed soymilk contains 4.67 grams of fat,
0.52 of fatty acids, 3.18 of fiber, 6.73 of protein, 4.43 of
carbohydrate, 0.00 of lactose, 228.51 of water, 10.40 of total solids
and 0.66 of ash, also 9.80 milligrams of Ca, 1.42 of Fe, and 120.05 of
P, 79 Kcal of calories, pH=6.74 and acidity was 0.24%. Cow milk
contains 8.15 grams of fat, 5.07 of fatty acids, 0.00 of fiber, 8.02 of
protein, 11.37 of carbohydrate, ´Çá4.27 of lactose, 214.69 of water,
12.90 of total solids, 1.75 of ash, 290.36 milligrams of Ca, 0.12 of
Fe, and 226.92 of P, 150 Kcal of calories, pH=6.90 and acidity was
0.21% . Soy milk is one of plant-based complete proteins and cow
milk is a rich source of nutrients as well. Cow milk is containing near
twice as much fat as and ten times more fatty acids do soymilk. Cow
milk contains greater amounts of mineral (except Fe) it contain more
than three hundred times the amount of Ca and nearly twice the
amount of P as does soymilk but soymilk contains more Fe (ten time
more) than does cow milk. Cow milk and soy milk contain nearly
identical amounts of protein and water and fiber is a big plus, dairy
has none. Although what we choose to drink is really a mater of
personal preference and our health objectives but looking at the
comparison, soy looks like healthier choices.
Abstract: The acid rain causes change in pH level of soil it is
directly influence on root and leaf growth. Yield of the crop was
reduced if acidity of soil is more. Acid rain seeps into the earth and
poisons plants and trees by dissolving toxic substances in the soil,
such as aluminum, which get absorbed by the roots. In present
investigation, effect of acid rain on crop Vigna radiata was studied.
The effect of acid rain on change in soil fertility was detected in
which pH of control sample was 6.5 and pH of 1% H2SO4 and 1%
HNO3 were 3.5. Nitrogen nitrate in soil was high in 1% HNO3 treated
soil & Control sample. Ammonium nitrogen in soil was low in 1%
HNO3 & H2SO4 treated soil. Ammonium nitrogen was medium in
control and other samples. The effect of acid rain on seed
germination on 3rd day of germination control sample growth was
6.1cm with plumule 0.001% HNO3 & 0.001% H2SO4 was 5.5cm
with plumule and 8cm with plumule. On 10th day fungal growth was
observed in 1% and 0.1% H2SO4 concentrations when all plants were
dead. The effect of acid rain on crop productivity was investigated on
3rd day roots were developed in plants. On 12th day Vigna radiata
showed more growth in 0.1% HNO3 and 0.1% H2SO4 treated plants
as compare to control plants. On 20th day development of
discoloration of plant pigments were observed on acid treated plants
leaves. On 34th day Vigna radiata showed flower in 0.1% HNO3,
0.01% HNO3 and 0.01% H2SO4treated plants and no flowers were
observed on control plants. On 42th day 0.1% HNO3, 0.01% HNO
and 0.01% H2SO4 treated Vigna radiata variety and control plants
were showed seeds on plants. In Vigna radiate variety 0.1%, 0.01%
HNO3, 0.01% H2SO4treated plants were dead on 46th day and fungal
growth was observed. The toxicological study was carried out on
Vigna radiata plants exposed to 1% HNO3 cells were damaged more
than 1% H2SO4. Leaf sections exposed to 0.001% HNO3 & H2SO4
showed less damaged of cells and pigmentation observed in entire
slide when compare with control plant.