Abstract: Processing tabah bamboo shoot as fermented pickle is
one of the way to increase the shelf life of this bamboo shoot. The
advantage of this shoot is low concentration of hydro cyanic acid
(HCN) make it potential for functional food product. This study
aimed to determine the characteristic of tabah bamboo shoot pickle
such as total of lactic acid bacteria (LAB), pH, total acidity, and
hydro cyanic acid (HCN) content, and also find the LAB’s type
involved during fermentation, and organic acids’ profiles. The pickle
was made by natural fermentation with 6% salt concentration and
fermentation conducted for 13 days.
The result showed during the fermentation time, in the 4th day
LAB’s number was highest as much as 72 x 107 CFU/ml and the
lowest pH was 3.09. We also found decreasing in HCN from 37.8
ppm at the beginning to 20.52 ppm at the end of fermentation
process. The organic acids detected during the fermentation were
lactic acid with the highest concentration was 0.0546 g/100 g and
small amount of acetic acid. By using PCR method, the 18 of LABs
which had rod shape were detected as member of Lactobacillus spp.,
in which 17 strains detected as L. plantarum.
Abstract: Power systems and transformer are intrinsic apparatus, therefore its reliability and safe operation is important to determine their operation conditions, and the industry uses quality control tests in the insulation design of oil filled transformers. Hence the service period effect on AC dielectric strength is significant. The effect of aging on transformer oil physical, chemical and electrical properties was studied using the international testing methods for the evaluation of transformer oil quality. The study was carried out on six transformers operate in the field and for monitoring periods over twenty years. The properties which are strongly time dependent were specified and those which have a great impact on the transformer oil acidity, breakdown voltage and dissolved gas analysis were defined. Several tests on the transformers oil were studied to know the time of purifying or changing it, moreover prediction of the characteristics of it under different operation conditions.
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: Raisin Concentrate (RC) are the most important
products obtained in the raisin processing industries. These RC
products are now used to make the syrups, drinks and confectionery
productions and introduced as natural substitute for sugar in food
applications. Iran is a one of the biggest raisin exporter in the world
but unfortunately despite a good raw material, no serious effort to
extract the RC has been taken in Iran. Therefore, in this paper, we
determined and analyzed affected parameters on extracting RC
process and then optimizing these parameters for design the
extracting RC process in two types of raisin (round and long)
produced in Khorasan region. Two levels of solvent (1:1 and 2:1),
three levels of extraction temperature (60°C, 70°C and 80°C), and
three levels of concentration temperature (50°C, 60°C and 70°C)
were the treatments. Finally physicochemical characteristics of the
obtained concentrate such as color, viscosity, percentage of reduction
sugar, acidity and the microbial tests (mould and yeast) were
counted. The analysis was performed on the basis of factorial in the
form of completely randomized design (CRD) and Duncan's multiple
range test (DMRT) was used for the comparison of the means.
Statistical analysis of results showed that optimal conditions for
production of concentrate is round raisins when the solvent ratio was
2:1 with extraction temperature of 60°C and then concentration
temperature of 50°C. Round raisin is cheaper than the long one, and
it is more economical to concentrate production. Furthermore, round
raisin has more aromas and the less color degree with increasing the
temperature of concentration and extraction. Finally, according to
mentioned factors the concentrate of round raisin is recommended.
Abstract: The present study addresses problems and solutions
related to new functional food production. Wheat (Triticum aestivum
L) bran obtained from industrial mill company “Dobeles
dzirnavieks”, was used to investigate them as raw material like
nutrients for Bifidobacterium lactis Bb-12. Enzymatic hydrolysis of
wheat bran starch was carried out by α-amylase from Bacillus
amyloliquefaciens (Sigma Aldrich). The Viscozyme L purchased
from (Sigma Aldrich) were used for reducing released sugar.
Bifidibacterium lactis Bb-12 purchased from (Probio-Tec® CHR
Hansen) was cultivated in enzymatically hydrolysed wheat bran
mash. All procedures ensured the number of active Bifidobacterium
lactis Bb-12 in the final product reached 105 CFUg-1. After enzymatic
and bacterial fermentations sample were freeze dried for analysis of
chemical compounds. All experiments were performed at Faculty of
Food Technology of Latvia University of Agriculture in January-
March 2013. The obtained results show that both types of wheat bran
(enzymatically treated and non-treated) influenced the fermentative
activity and number of Bifidibacterium lactis Bb-12 viable in wheat
bran mash. Amount of acidity strongly increase during the wheat
bran mash fermentation. The main objective of this work was to
create low-energy functional enzymatically and bacterially treated
food from wheat bran using enzymatic hydrolysis of carbohydrates
and following cultivation of Bifidobacterium lactis Bb-12.
Abstract: The study was performed to evaluate the effect of Sgirdling,
fruit thinning plus bagging with 2,4-D application, fruit
thinning plus bagging on growth and quality of wax apple fruit.
Girdling was applied three week before flowering. The 2,4-D was
sprayed at the small bud and petal fall stage. The effect of all
treatments on fruit growth was measured weekly. The physical and
biochemical quality characteristics of the fruits were recorded. The
results showed that no significant effect on number of bud among
treatments. S-girdling, 2,4-D application produced the lowest bud
drop, fruit drop compared to untreated control. Moreover, S-girdling
enhanced faster fruit growth producing the best final fruit length and
diameter than the control treatment. It was also observed that Sgirdling
greatly increased fruit set, fruit weight as well as total
soluble solid, reduced fruit crack, and titratable acidity. In
conclusion, S-girdling had a distinctive and significant effect on most
of the fruit quality characteristics assessed. Application 2,4-D was
also recommended as the industry norm to increase fruit set, and fruit
quality in wax apple.
Abstract: Prickly pear juice has received renewed attention with regard to the effects of processing and preservation on its sensory qualities (colour, taste, flavour, aroma, astringency, visual browning and overall acceptability). Juice was prepared by homogenizing fruit and treating the pulp with pectinase (Aspergillus niger). Juice treatments applied were sugar addition, acidification, heat-treatment, refrigeration, and freezing and thawing. Prickly pear pulp and juice had unique properties (low pH 3.88, soluble solids 3.68 oBrix and high titratable acidity 0.47). Sensory profiling and descriptive analyses revealed that non-treated juice had a bitter taste with high astringency whereas treated prickly pear was significantly sweeter. All treated juices had a good sensory acceptance with values approximating or exceeding 7. Regression analysis of the consumer sensory attributes for non-treated prickly pear juice indicated an overwhelming rejection, while treated prickly pear juice received overall acceptability. Thus, educed favourable sensory responses and may have positive implications for consumer acceptability.
Abstract: The study was carried out to evaluated effect of S-gridling on fruit growth and quality of wax apple. The study was laid in Random completed block design with four replicated. Four treatment were applied as follows: S-girdling, fruit thinning plus bagging with 2,4-D sprayed, fruit thinning plus bagging and the control treatment. 2,4D was sprayed at the small bud and petal fall stage. Girdling was applied three week before flowering. The effect of all treatments on fruit growth was measured weekly. Number of flower, fruit set, fruit drop, fruit crack, and fruit quality were recorded. The result indicated that S-girdling, 2,4D application produced the lowest bud drop, fruit drop compared to untreated control. S-girdling improved faster fruit growth producing the best final fruit length and diameter compared to untreated control. S-girdling also markedly enhanced fruit set, fruit weight, and total soluble solid, reduced fruit crack, titratable acidity. On the other hand, it was noticed that with 2,4-D application also increased the fruit growth rate, improved physiological and biochemical characters of fruit than control treatment. It was concluded that S-girdling was recommended as the industry norm to increase fruit set, fruit quality in wax apple. 2,4D application had a distinctive and significant effect on most of the fruit quality characteristics assessed.
Abstract: Hydrothermally synthesized high silica borosilicates
with the MFI structure was subjected to several characterization
techniques. The effect of boron on the structure and acidity of
HZSM-5 catalyst were studied by XRD, SEM, N2 adsorption, solid
state NMR, NH3-TPD. It was confirmed that boron had entered the
framework in the boron samples. The results also revealed that strong
acidity was weakened and weak acidity was strengthened by the
boron added zeolite framework compared with parent catalyst. The
catalytic performance was carried out in a fixed bed at 460°C for
methanol to propylene (MTP) reaction. The results of MTP reaction
showed a great increment of the propylene selectivity and excellent
stability for the B-HZSM-5. The catalyst exhibited about 81%
selectivity to C2
= - C4
= olefins with 40% selectivity of propylene as
major component at near 100% methanol conversion, and the stable
performance in the studied period was 100h.
Abstract: Champs Bourcin black grape originated from
Aquitaine, France and planted in Sapa, Lao cai provice, exhibited
high total acidity (11.72 g/L). After 9 days of alcoholic fermentation
at 25oC using Saccharomyces cerevisiae UP3OY5 strain, the ethanol
concentration of wine was 11.5% v/v, however the sharp sour taste of
wine has been found. The malolactic fermentation (MLF) was carried
out by Oenococcus oeni ATCCBAA-1163 strain which had been preadapted
to acid (pH 3-4) and ethanol (8-12%v/v) conditions. We
obtained the highest vivability (83.2%) upon malolactic fermentation
after 5 days at 22oC with early stationary phase O. oeni cells preadapted
to pH 3.5 and 8% v/v ethanol in MRS medium. The malic
acid content in wine was decreased from 5.82 g/L to 0.02 g/L after
MLF (21 days at 22oC). The sensory quality of wine was
significantly improved.
Abstract: fifteen cultivars of Strawberries (Queen Eliza, Sequia,
Paros, Mcdonance, Selva, Chandler, Mrak, Ten beauty, Aliso, Pajero,
Kordestan, Camarosa, Blackmore, Gaviota and Fresno) were
investigated in 2011, under hydroponic system condition. Yield and
fruit Firmness was determinate. Chemical analyses of soluble solids
content (SSC), titratable acidity (TA), ascorbic acid (AA) and pH
were done. 4 cultivars (Aliso, Selva, Paros and Gaviota) yielded more
than 250 g/plant, while cultivar Black more, Fresno and Kordestan
produced less than 100g/plant. The amounts of fruit firmness
indicated that 'Camarosa' fruit was firmer than others cultivars.
Cultivar 'Fresno' had the highest pH (3.27). Ttitratable acidity varied
from 1.03g/l00g for cultivar 'Sequia' and 'Gaviota' to 1.48g/l00g for
cultivar 'Chandler'. Fresno, Kordestan, Aliso and Chandler showed
the highest soluble solid concentration. Ascorbic acid averaged for
most cultivars between 30.26 and 79.73 mg/100gf.w. Present results
showed that different cultivars of strawberry contain highly variable
in fruit quality.
Abstract: The conventional production of biodiesel from crude
palm oil which contains large amounts of free fatty acids in the
presence of a homogeneous base catalyst confronts the problems of
soap formation and very low yield of biodiesel. To overcome these
problems, free fatty acids must be esterified to their esters in the
presence of an acid catalyst prior to alkaline-catalyzed
transesterification. Sulfated metal oxides are a promising group of
catalysts due to their very high acidity. In this research, aluminadoped
sulfated tin oxide (SO4
2-/Al2O3-SnO2) catalysts were prepared
and used for esterification of free fatty acids in crude palm oil in a
batch reactor. The SO4
2-/Al2O3-SnO2 catalysts were prepared from
different Al precursors. The results showed that different Al
precursors gave different activities of the SO4
2-/Al2O3-SnO2 catalysts.
The esterification of free fatty acids in crude palm oil with methanol
in the presence of SO4
2-/Al2O3-SnO2 catalysts followed first-order
kinetics.
Abstract: Acid rain occurs when sulphur dioxide (SO2) and
nitrogen oxides (Nox) gases react in the atmosphere with water,
oxygen, and other chemicals to form various acidic compounds. The
result is a mild solution of sulfuric acid and nitric acid. Soil has a
greater buffering capacity than aquatic systems. However excessive
amount of acids introduced by acid rains may disturb the entire soil
chemistry. Acidity and harmful action of toxic elements damage
vegetation while susceptible microbial species are eliminated. In
present study, the effects of simulated sulphuric acid and nitric acid
rains were investigated on crop Glycine max. 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 7 cm, 0.1% HNO3 was 8cm, and 0.001%
HNO3 & 0.001% H2SO4 was 6cm each. 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. On12th day
Glycine max showed more growth in 0.1% HNO3, 0.001% HNO3 and
0.001% H2SO4 treated plants growth were same as compare to control
plants. On 20th day development of discoloration of plant pigments
were observed on acid treated plants leaves. On 38th day, 0.1, 0.001%
HNO3 and 0.1, 0.001% H2SO4 treated plants and control plants were
showing flower growth. On 42th day, acid treated Glycine max variety
and control plants were showed seeds on plants. In Glycine max
variety 0.1, 0.001% H2SO4, 0.1, 0.001% HNO3 treated plants were
dead on 46th day and fungal growth was observed. The toxicological
study was carried out on Glycine max 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. The soil analysis was done to find microorganisms in HNO3 &
H2SO4 treated Glycine max and control plants. No microorganism
growth was observed in 1% HNO3 & H2SO4 but control plant showed
microbial growth.
Abstract: This paper focuses on the experimental impacts of
ultrasonic, carbonate and a combination of them on the quality of
fresh kiwi juice. Today, non-thermal methods like ultrasonic, which
have imperceptible effects on some properties of the juice such as
taste, flavor and color, are commonly used for killing
microorganisms.In this paper, some properties of kiwi fruit juice
under ultrasonic, carbonate and a combination of them has been
researched. Those properties include pH, acidity, transparency and
Brix. Its impact on microorganisms has been studied as well.The
results show that using a combination of carbonate and sonicate make
the cavitation more severe without a perceptible effect on nonactivation
of microorganisms.
Abstract: Sorghum flour was supplemented with 15 and 30%
chickpea flour. Sorghum flour and the supplement were fermented at
35 oC for 0, 8, 16, and 24 h. Changes in pH, titrable acidity, total
soluble solids, protein content, in vitro protein digestibility and
amino acid composition were investigated during fermentation and/or
after supplementation of sorghum flour with chickpea. The pH of the
fermenting material decreased sharply with a concomitant increase in
the titrable acidity. The total soluble solids remained unchanged with
progressive fermentation time. The protein content of sorghum
cultivar was found to be 9.27 and that of chickpea was 22.47%. The
protein content of sorghum cultivar after supplementation with15 and
30% chickpea was significantly (P ≤ 0.05) increased to 11.78 and
14.55%, respectively. The protein digestibility also increased after
fermentation from 13.35 to 30.59 and 40.56% for the supplements,
respectively. Further increment in protein content and digestibility
was observed when supplemented and unsupplemented samples were
fermented for different periods of time. Cooking of fermented
samples was found to increase the protein content slightly and
decreased digestibility for both supplements. Amino acid content of
fermented and fermented and cooked supplements was determined.
Supplementation was found to increase the lysine and therionine
content. Cooking following fermentation decreased lysine,
isoleucine, valine and sulfur containg amino acids.
Abstract: The experiment was performed to evaluate the effect
of GA3, 2,4-D on fruit growth and fruit quality of wax apple. The
experiment consisted of Red A, Monulla, Atu, Red B cultivars. GA3
and 2,4-D were applied at the small bud and petal fall stage.
Physiological, biochemical characters of fruit were recoded. The
result showed application of GA3, 2,4-D greatly response in
increasing fruit set for all treatment as compared to control. Fruit
weight, fruit size were increased at 10 ppm 2,4-D in ‘Red A’, ‘Red
B’, however it was also enhancing at 10 ppm GA3 in ‘Monulla’,
‘Atu’. For ‘Monulla’, ‘Atu’ fruit crack reduced by 10 ppm 2,4-D
application, but ‘Red B’, ‘Red A’ gave least fruit crack at 10 and 30
ppm GA3, respectively. ‘Monulla’, ‘Atu’ and ‘Red B’ resulted in
response well to 10 ppm GA3 on improving TSS, whereas
application of 30 ppm GA3 greatly enhancing TSS in ‘Red A’. For
‘Atu’ titratable acidity markedly reduced by 10 ppm GA3
application, but spraying with 30 ppm GA3 greatly response in
reducing titratable acidity in ‘Red A’, ‘Red B’ and ‘Monulla’. It was
concluded that GA3, 2,4-D can be an effective tool to enhancing fruit
set, fruit growth as well as improving fruit quality of wax apple.
Abstract: A procedure for the preparation of clarified Pawpaw
Juice was developed. About 750ml Pawpaw pulp was measured into
2 measuring cylinders A & B of capacity 1 litre heated to 400C,
cooled to 200C. 30mls pectinase was added into cylinder A, while
30mls distilled water was added into cylinder B. Enzyme treated
sample (A) was allowed to digest for 5hours after which it was heated
to 900C for 15 minutes to inactivate the enzyme. The heated sample
was cooled and with the aid of a mucillin cloth the pulp was filtered
to obtain the clarified pawpaw juice. The juice was filled into 100ml
plastic bottles, pasteurized at 950C for 45 minutes, cooled and stored
at room temperature. The sample treated with 30mls distilled water
also underwent the same process. Freshly pasteurized sample was
analyzed for specific gravity, titratable acidity, pH, sugars and
ascorbic acid. The remaining sample was then stored for 2 weeks and
the above analyses repeated. There were differences in the results of
the freshly pasteurized samples and stored sample in pH and ascorbic
acid levels, also sample treated with pectinase yielded higher
volumes of juice than that treated with distilled water.
Abstract: In this paper spatial variability of some chemical and
physical soil properties were investigated in mountain rangelands of
Nesho, Mazandaran province, Iran. 110 soil samples from 0-30 cm
depth were taken with systematic method on grid 30×30 m2 in
regions with different vegetation cover and transported to laboratory.
Then soil chemical and physical parameters including Acidity (pH),
Electrical conductivity, Caco3, Bulk density, Particle density, total
phosphorus, total Nitrogen, available potassium, Organic matter,
Saturation moisture, Soil texture (percentage of sand, silt and clay),
Sodium, Calcium, magnesium were measured in laboratory. Data
normalization was performed then was done statistical analysis for
description of soil properties and geostatistical analysis for indication
spatial correlation between these properties and were perpetrated
maps of spatial distribution of soil properties using Kriging method.
Results indicated that in the study area Saturation moisture and
percentage of Sand had highest and lowest spatial correlation
respectively.
Abstract: Fermented beverages have high expression in the
market for beverages in general, is increasingly valued in situations
where the characteristic aroma and flavor of the material that gave
rise to them are kept after processing. This study aimed to develop a
distilled beverage from passion fruit, and assess, by sensory tests and
chromatographic profile, the influence of different treatments (FM1-
spirit with pulp addiction and FM2 – spirit with bigger ratio of pulp
in must) in the setting of volatiles in the fruit drink, and performing
chemical characterization taking into account the main parameters of
quality established by the legislation. The chromatograms and the
first sensorial tests had indicated that sample FM1 possess better
characteristics of aroma, as much of how much quantitative the
qualitative point of view. However, it analyzes it sensorial end
(preference test) disclosed the biggest preference of the cloth provers
for sample FM2-2 (note 7.93), being the attributes of decisive color
and flavor in this reply, confirmed for the observed values lowest of
fixed and total acidity in the samples of treatment FM2.
Abstract: The effect of wheat flour extraction rates on flour
composition, farinographic characteristics and the quality of
sourdough naans was investigated. The results indicated that by
increasing the extraction rate, the amount of protein, fiber, fat and
ash increased, whereas moisture content decreased. Farinographic
characteristic like water absorption and dough development time
increased with an increase in flour extraction rate but the dough
stabilities and tolerance indices were reduced with an increase in
flour extraction rates. Titratable acidity for both sourdough and
sourdough naans also increased along with flour extraction rate. The
study showed that overall quality of sourdough naans were affected
by both flour extraction rate and starter culture used. Sensory
analysis of sourdough naans revealed that desirable extraction rate
for sourdough naan was 76%.