scholarly journals Sarawak Peat Characteristics and Heat Treatment

2014 ◽  
Vol 5 (3) ◽  
pp. 6-12 ◽  
Author(s):  
N. M. Sa’don ◽  
A. R. Abdul Karim ◽  
W. Jaol ◽  
W. H. Wan Lili
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Ph Value ◽  
Particle Density ◽  
Heat Treatments ◽  
Organic Content ◽  
Ground Subsidence ◽  
Empirical Correlations ◽  
Atterberg Limit ◽  
Ph Values

   Peat layer is extensively scattered over the land of Malaysia. In Sarawak alone, peatland represents 13 percent (about 1.66 million hectares) of Sarawak’s total land area. They are present, mostly in low-lying areas; with in some areas, peat exceeding 10 m in depth. During past few decades, the demands on development of land were expanded into the swamp and deep peat areas which cannot be avoided. Thus proper management and construction practices should be emphasized, in order to overcome consequential occurrence of ground subsidence problems. The objectives of this study are to determine the characteristics of Sarawak peat, their empirical correlations as well as the effect of heat treatment on peat. The samples were taken from Matang, Batu Kawa, and Kota Samarahan sites, in Sarawak. The characteristic tests consist of degree of humidification, loss on ignition, Atterberg limit, particle density, moisture content and pH value. The results recorded high moisture content and organic content of Sarawak peat. It is also being categorized under the hemic group with pH values ranging from 3 to 4. The heat treatments with temperatures ranging from 100°C to 400°C were used on the peat samples. Samples collected were undergoing heat treatment and changes to its physical characteristic were compared with the original Sarawak peat. It was found that the heat treatments do influence the physical properties of Sarawak peat and have shown significant reduction in the compression index determined through the empirical correlations.    

scholarly journals The Influence of pH Values on the Crystallite Size of ZnO by Solvothermal Synthesis

2017 ◽  
Vol 2 (2) ◽  
pp. 118 ◽  
Author(s):  
Ahmadi Jaya Permana ◽  
Dian Wulandari ◽  
Hartati Hartati ◽  
Harsasi Setyawati ◽  
Mochammad Zakki Fahmi
Keyword(s):  
Heat Treatment ◽  
Zinc Oxide ◽  
Crystallite Size ◽  
Solvothermal Synthesis ◽  
Solvothermal Method ◽  
Ph Value ◽  
Semiconductor Material ◽  
X Ray ◽  
Ph Values ◽  
Influence Of Ph

 Zinc oxide (ZnO) is a semiconductor material that widely used in various applications due to its unique properties. Synthesis of ZnO by solvothermal method has been conducted with controlled pH values. The variations of pH value were 10, 11 and 12 by adjusting NaOH content. Crystall structure of the synthesis products after heat treatment at 110oC and 600oC has characterised by X-ray Diffratometer (XRD). Crystallite size of ZnO was measured by Scherrer equation. Crystall phase of ZnO has been observed on all pH value variations at 110 oC with 22,98-37,06 nm of crystallite size, whereas ZnO has been observed on all pH value variations at 600 oC with 41,39-71,77 nm of crystallite size.Keywords: ZnO, pH values, crystallite size, solvothermal

Physiological response ofPectinatus frisingensis,a beer spoilage bacterium,to mild heat treatments

1999 ◽  
Vol 45 (7) ◽  
pp. 598-606 ◽  
Author(s):  
Jean-Luc Tholozan ◽  
Jean Jacquemont
Keyword(s):  
Heat Treatment ◽  
Membrane Potential ◽  
Physiological Response ◽  
Heat Treatments ◽  
Cell Suspensions ◽  
Potassium Efflux ◽  
Mild Heat ◽  
Potential Value ◽  
Ph Values ◽  
Beer Spoilage

Genus Pectinatus is strictly anaerobic bacteria described as a new beer spoilage flora. The physiological response of Pectinatus frisingensis to increasing heat treatments has been studied. Cell death occurred at temperatures higher than 50°C and increased with time. During heat treatment at 50°C, a potassium efflux of more than 50% of the internal potassium was measured at pH 6.2 in starving bacteria, whereas a small transient potassium efflux was measured with a similar 50°C treatment in energized cell suspensions. At beer pH values (pH 4.0), potassium content of P. frisingensis cells was not changed by a moderate heat treatment. Internal pH values of cells were only slightly (0.1 pH unit) decreased upon heat treatments. In contrast, membrane potential value was lowered by a heat treatment at pH 6.2 in deenergized cells, while only a transient decrease of delta was measured with glucose in the medium. A moderate heat treatment at 50°C had no effect on the membrane potential value at pH 4.0, even after 1 h of treatment. In addition, compared with a high level of adenylate energy charge (AEC) measured in energized cell suspensions, an AEC of 0.7 was routinely measured in starving cell suspensions. Moderate heat treatments at pH 4.0 lowered the AEC of cells to 0.6. The physiological response of P. frisingensis to mild heat treatments demonstrated a significant ability of the cell to maintain internal homeostasis at pH conditions encountered in beer.Key words: Pectinatus, thermal death, beer spoilage, homeostasis.

CHEMICAL AND PHYSICO-CHEMICAL CHANGES INDUCED IN WHEAT AND WHEAT PRODUCTS BY ELEVATED TEMPERATURES—I

1929 ◽  
Vol 1 (6) ◽  
pp. 528-568 ◽  
Author(s):  
W. F. Geddes
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Elevated Temperatures ◽  
Temperature Limit ◽  
Heat Treatments ◽  
Loaf Volume ◽  
Fixed Temperature ◽  
Baking Quality ◽  
Wheat Products

Heat treatments of wheat and wheat products were conducted in an apparatus which made it possible to study independently the influence of time, temperature and moisture content. Straight-grade flour, milled from Western Canadian hard red spring wheat (allowed a limited amount of aging) heat treated for varying times at different temperatures and normal moisture content (13.90%) was used in most of the studies. Baking tests conducted on this flour revealed progressive improvement in baking quality, as determined without bromate, with temperature or time of heating being extended within a certain range. No well defined "region" of improvement was observed. Improvement in baking quality was reflected in a better handling quality of the dough and, in the baked loaf, by a decrease in underfermented characteristics, and by a marked improvement in crumb texture. No significant alteration in loaf volume was observed. Improvement in baking quality induced by heat was not comparable in magnitude to that obtained by the addition of 0.001%, potassium bromate to the baking formula, but induced the same general characteristics in the finished loaf. Baking tests with bromate on heated flour revealed damage to baking quality for all heat treatments. Extension of time or temperature of heating, above the range where improvement was observed, caused pronounced damage to baking quality as determined with or without bromate. The damage caused was reflected in decreased loaf volume, over-fermentation characteristics, and coarse texture. Within the range of damage, the baking quality was found to be approximately a linear function of the temperature for constant time of heating. Heat treatment resulted in a marked decrease in fermentation tolerance. This decrease could not be ascribed to lower diastatic activity, since baking tests after the addition of diastatic malt to the baking formula gave similar results. Increasing the moisture content at which heat treatments were conducted markedly reduced the temperature to which flour could be heated without damage to the baking quality. The safe temperature limit for various moisture contents has been fairly well defined. The limiting moisture content at which damage occurred for a fixed temperature and time of heating was very sharp. Heat treatment of wheats showed somewhat less damage to baking quality of the flour milled therefrom than heat treatment of flour under similar conditions.

scholarly journals Feasibility Study of Shell Powder as Sludge Conditioning Agent

2020 ◽  
Vol 194 ◽  
pp. 04016
Author(s):  
Zhongwei Zhang ◽  
Yubo Cui ◽  
Junwen Ma ◽  
Wanjun Zhang ◽  
Zhaobo Chen
Keyword(s):  
Moisture Content ◽  
Ph Value ◽  
Specific Resistance ◽  
Dry Weight ◽  
Optimal Dosage ◽  
Sludge Dewatering ◽  
Sludge Treatment ◽  
Ph Values ◽  
Sludge Conditioning ◽  
Shell Powder

Sludge becomes a “world problem” with the increase of wastewater treatment amounts across the world. Sludge treatment is mainly for reduction, stabilization, harmlessness and recycling. By adding sludge conditioning agents, it can effectively reduce the moisture content and the specific resistance of sludge, and provide effective guarantees for subsequent sludge dewatering. The shells were used to reduce the moisture content and specific resistance of sludge herein. Through the analysis of experimental data, the results showed that the best dosage of shell powder solution was 6% of the dry weight of the sludge, and the best dosage of shell powder was 24% of the dry weight of the sludge. Under the optimal dosage, changing the pH value could also cause changes in the water content and the specific resistance of the sludge. The optimal pH values of the shell powder solution and shell powder for sludge conditioning were 8-9 and 7, respectively.

EFFECT OF HEAT TREATMENT UPON THE GERMINATION OF WHEAT

1970 ◽  
Vol 50 (1) ◽  
pp. 107-114 ◽  
Author(s):  
E. L. Watson
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Thermal Damage ◽  
Cumulative Effect ◽  
Heat Treatments ◽  
Threshold Temperature ◽  
Heating Period ◽  
Rapid Loss ◽  
Kinetic Mechanisms ◽  
Logarithmic Relationship

Grain of known moisture content was exposed m sealed pouches to constant temperatures between 60 and 99 C (140–210 F). The heating periods varied from 15 min to 10 hours. The loss of viability of wheat, resulting from these heat treatments, was found to occur at two rates. During the early stages of heating particularly at temperatures below 65 C (150 F), the rate of loss of viability was quite small. After a period of heating, the rate of loss of viability increased markedly. The length of the heating period required to initiate this rapid loss of viability varied with the moisture content of the grain and with the temperature to which the grain was exposed. Moist grain was much more susceptible to thermal damage than was dry grain.There did not appear to be a specific "killing temperature", or "threshold temperature" above which the seed was damaged. Damage to viability resulted from the cumulative effect of time and temperature, and there was a semi-logarithmic relationship between time and temperature for a given amount of loss of viability. It appears that there may be two kinetic mechanisms involved.

scholarly journals The use of beetroot extract and extract powder in sausages as natural food colorant

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Elif Aykın-Dinçer ◽  
Keziban Kübra Güngör ◽  
Emine Çağlar ◽  
Mustafa Erbaş
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Total Phenolic ◽  
Natural Food ◽  
Phenolic Substance ◽  
Thiobarbituric Acid Reactive Substances ◽  
Fermented Sausages ◽  
Tbars Values

AbstractFour colorants (control, carmine, beetroot extract and beetroot extract powder) and two methods (fermentation and heat treatment) were used in the production of sausages. The betalain content, total phenolic substance content and ORAC and TEAC values of concentrated beetroot extract were 562.08 mg/L, 27.72 mg GAE/mL, 33.96 µmol TE/mL and 35.70 mmol TE/L, respectively. The moisture content, pH value, lightness (L*), yellowness (b*) and odor values of heat-processed sausages were higher than those of fermented sausages. 2-thiobarbituric acid reactive substances (TBARS) values were lower in sausages with beetroot extract (20.51 μmol·MDA/kg) and powder (19.03 μmol MDA/kg) than for control and carmine treatments. The use of beetroot extract and powder positively affected the sensory appearance, color, flavor and overall acceptance of sausages. Thus, beetroot extract and powder could be used as alternatives to carmine in sausage production.

Microstructural Development in Nb-Ti Multifilamentary Superconductors During Processing

1985 ◽  
Vol 43 ◽  
pp. 190-191
Author(s):  
A. W. West
Keyword(s):  
Heat Treatment ◽  
Critical Current Density ◽  
Copper Matrix ◽  
Wire Drawing ◽  
Heat Treatments ◽  
Microstructural Development ◽  
Final Size ◽  
Density Values ◽  
The Wire ◽  
Multifilamentary Superconductors

The influence of the filament microstructure on the critical current density values, Jc, of Nb-Ti multifilamentary superconducting composites has been well documented. However the development of these microstructures during composite processing is still under investigation.During manufacture, the multifilamentary composite is given several heat treatments interspersed in the wire-drawing schedule. Typically, these heat treatments are for 5 to 80 hours at temperatures between 523 and 573K. A short heat treatment of approximately 3 hours at 573K is usually given to the wire at final size. Originally this heat treatment was given to soften the copper matrix, but recent work has shown that it can markedly change both the Jc value and microstructure of the composite.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

Species Density and Lead (Pb) Pollution in Mangrove Ecosystem, South Kalimantan

2020 ◽  
Vol 5 (1) ◽  
pp. 70-81
Author(s):  
Anang Kadarsah ◽  
Dafiuddin Salim ◽  
Sadang Husain ◽  
Marta Dinata
Keyword(s):  
Heavy Metal ◽  
Oil Palm ◽  
Ph Value ◽  
Coal Mines ◽  
Organic Matter Content ◽  
Mangrove Ecosystem ◽  
Organic Content ◽  
Species Density ◽  
Pb Pollution ◽  
Mangrove Ecosystems

Its crucial to get information about lead (Pb) heavy metal pollution from mining and oil palm plantation on species density in mangrove ecosystem, to anticipate its impacts. This study aimed is to compare the types and densities of vegetation in mangrove ecosystems allegedly due to mining in Setarap village, Tanah Bumbu Regency and oil palm plantations in Kuala Tambangan Village, Tanah Laut Regency. We also analysis the condition of waters (TDS, pH and DO) and organic content in sediments to acquire data from the South Kalimantan mangrove ecosystems. The results showed there were four species of true mangroves (Avicennia alba, Acanthus ebracteatus, Nypa fruticans and Rhizophora apiculate) could live well in the environment affected by mining or oil palm plantations. The species density for trees was low (933 ind/ha) for mangroves affected by coal mines, while those affected by oil palm plantations had higher densities (1,067 ind/ha). pH value of waters in affected area by coal mining showed more acidic value (pH 5.76) especially at the back, while those by palm oil plantations are more acidic (pH 6) in the estuary. Organic matter content in sediments affected by coal mines was in the range of 0.61-6.59%, while those affected by oil palm plantations showed higher values (0.12-2.19%). Lead heavy metal content (Pb) in waters affected by coal mines was 0.031-0.056 mg/L, while the area affected by oil palm plantations was of higher value (0.110-0.128 mg/L). Lead (Pb) levels in sediments indicate higher values than waters, which reach 3.512-6.046 mg/Kg (affected by coal mines), and in areas affected by oil palm plantations reaching 6.658-6.66 mg/Kg. The general conclusion is that vegetation densities in areas affected by coal mines are lower than oil palm plantations. The level of lead  (Pb) pollution in the sediments is higher than in the waters.

Quantitative Microstructural Analysis of a Ni-based Superalloy After Different Heat Treatments

2020 ◽  
Vol 70 (12) ◽  
pp. 4519-4524
Keyword(s):  
Heat Treatment ◽  
Internal Structure ◽  
Microstructural Analysis ◽  
Temperature Treatment ◽  
Heat Treatments ◽  
Metal Melts ◽  
Metallic Inclusions ◽  
Undercooled Melt ◽  
Super Alloy

The efficiency of time-temperature treatment (T-TT) on metal melts can be microstructurally analysed through their degree of purity in non-metallic inclusions. In the case of the Ni-based super alloy under discussion (MSRR 7045) the heat treatment was the undercooling consequences both on the durability of the casting environment (ingots-refractories) and on the internal structure of the metal (porosity, microstructural isotropy). Keywords: time-temperature treatment, undercooled melt, non-metallic inclusions, purity, microstructural isotropy

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