scholarly journals Monitoring of Fruit and Vegetable Waste Composting Process: Relationship between Microorganisms and Physico-Chemical Parameters

Processes ◽  
2020 ◽  
Vol 8 (3) ◽  
pp. 302 ◽  
Author(s):  
Cristina Ghinea ◽  
Ana Leahu
Keyword(s):  
Electrical Conductivity ◽  
Vegetable Waste ◽  
Fruit And Vegetable ◽  
Chemical Parameters ◽  
Composting Process ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Three Samples ◽  
Composing Process ◽  
Agricultural Use

The aim of this study was to investigate and evaluate the composting potential of fruit and vegetable waste with sawdust in different combinations and to establish the relationship between microorganisms and physico-chemical parameters. Three samples were made with the C/N ratios of 50 (sample 1), 45 (sample 2), and 30 (sample 3) by adding fruit waste (apple, banana, orange, and kiwi peels) and vegetable waste (cabbage leaves, potato and carrot peels). The total amount of fruit and vegetable waste was approximately 2 kg in each sample to which different quantities of sawdust were added (1.23, 0.14, and 0.203 kg) in order to obtain the C/N ratios proposed and to limit the odor. Composting process was monitored over 70 days, while physico-chemical and microbiological analyses were performed. Results showed that in the first week pH is acidic and electrical conductivity values are high for all three samples, and then the pH values increase during the composting process, while electrical conductivity values decrease. The nitrogen content is low in all samples and will decrease during the first five weeks of the composting process, then begin to increase slightly. Cr, Cu, Ni, and Zn values in the all three compost samples are below threshold values. During the composing process the microbial communities are constantly changing. The compost was successfully obtained and meets the requirement standards for agricultural use. It can be concluded that there is statistically significant association between the microorganisms and physico-chemical indicators.

scholarly journals Research of properties of edible packaging based on apple puree with addition of dried fruit and vegetable raw materials

2021 ◽  
pp. 14-24
Author(s):  
N. V. Makarova ◽  
N. В. Eremeeva
Keyword(s):  
Raw Materials ◽  
Distilled Water ◽  
Fruit And Vegetable ◽  
Chemical Parameters ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Bell Peppers ◽  
Dried Fruit ◽  
Edible Packaging ◽  
Vegetable Raw Materials

 A technology has been developed for the production of edible packaging based on applesauce with the addition of dried fruit and vegetable raw materials. As a result of research, a technology was developed for the production of edible glasses based on applesauce with the addition of dried apples, apricots, cranberries, bell peppers, tomatoes, carrots, and beets. A comparative assessment of the organoleptic and physico-chemical parameters of edible glasses based on applesauce with the addition of dried fruit and vegetable raw materials. Organoleptic indicators, humidity, water absorption, resistance to model liquids (distilled water with a temperature of 20–25 °C; distilled water with an initial temperature of 90–95 °C; 5 % aqueous solution of sodium chloride with a temperature of 20–25 °C; 5 % aqueous citric acid solution with a temperature of 20–25 °C), microscopic examination of the surface. Thus, as a result of a study of the organoleptic and physico-chemical parameters of edible packaging based on apple raw materials with the addition of dried fruit and vegetable raw materials, it was found that the most optimal physico-chemical indicators and mechanical properties of the glass are observed at the highest degree of grinding of dried fruit / vegetable additives and increase the degree of coverage of the surface area of   the edible glass with the additive. 

USE OF MICRO-ALGAE SPIRULINA IN COMBINATION WITH GRAIN ENRICHING ADDITIVES IN THE FORMULATION OF BREAD FROM WHEAT FLOUR

2020 ◽  
Author(s):  
А.А. ГРЯЗНОВ ◽  
Ю.А. ЛЕТЯГО ◽  
О.А. ГРЯЗНОВА ◽  
Р.И. БЕЛКИНА
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
High Volume ◽  
Barley Grain ◽  
Wheat Bread ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
State Commission ◽  
Three Samples

Исследовано влияние добавки микроводоросли спирулины в рецептуру хлеба из пшеничной муки, обогащенного обойной мукой из зерна ячменя сортов Гранал 32 и Нудум 95 и тритикале сорта Цекад 90, на показатели его качества. Размолотую до порошкообразного состояния спирулину в количестве 0,5 к массе муки вносили при замесе теста в три опытных образца: пшеничный хлеб, хлеб Гранал и Ясень , рецептуры которых были разработаны ранее. В качестве контрольного образца был хлеб из пшеничной муки высшего сорта без добавок. Лабораторную выпечку образцов хлеба проводили в соответствии с методикой госкомиссии по сортоиспытанию на лабораторном хлебопекарном оборудовании. В результате определения органолептических и физико-химических показателей качества готовой продукции установлено, что добавка спирулины к пшеничной муке повышает пористость мякиша хлеба и увеличивает его объем до 546 см3, что на 18 см3 больше, чем в контрольном образце. Достаточно высокий объем 494 см3 имел образец хлеба, в рецептуру которого входит ячменная мука с добавлением спирулины. Внесение спирулины в рецептуру существенно не повлияло на показатели влажности (4346) и кислотности хлеба, которые в опытных образцах соответствуют нормативам ГОСТ 2698786 на хлеб из пшеничной муки. Самую высокую общую оценку 4,2 балла по пятибалльной шкале получил образец хлеба с добавлением к пшеничной муке порошка спирулины. The effect of the addition of spirulina microalgae in the formulation of bread from wheat flour enriched with wholemeal flour from barley grain varieties Granal 32 and Nudum 95 and triticale varieties Tsekad 90, on the indicators of its quality has been studied. Spirulina ground to a powdered state in an amount of 0,5 by weight of flour was introduced when kneading the dough into the formulations of three samples: wheat bread, bread Granal and Yasen , the formulations of which were developed earlier. Bread from wheat flour of the highest grade without additives was as a control sample. Laboratory baking of bread samples was carried out in accordance with the methodology of the state Commission for variety testing on laboratory baking equipment. As a result of the determination of organoleptic and physico-chemical indicators of the quality of the finished product, it was found that the addition of spirulina to wheat flour increases the porosity of the bread crumb and increases its volume to 546 cm3, which is 18 cm3 more than in the control sample. A sample of bread, the formulation of which includes barley flour with the addition of spirulina, had a sufficiently high volume 494 cm3. Adding spirulina to the formulation did not significantly affect the moisture content (4346) and acidity of bread, which in the prototypes correspond to the standards of GOST 2698786 for bread made of wheat flour. A sample of bread with spirulina powder added to wheat flour had the highest overall score 4б2 points on a five-point scale.

scholarly journals Physico-chemical indicators and identification of selected Slovak honeys based on colour measurement

2012 ◽  
Vol 81 (1) ◽  
pp. 57-61 ◽  
Author(s):  
Jana Kasperová ◽  
Jozef Nagy ◽  
Peter Popelka ◽  
Zuzana Dičáková ◽  
Alena Nagyová ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Chemical Analysis ◽  
Water Content ◽  
Water Activity ◽  
Colour Measurement ◽  
Free Acidity ◽  
Mean Values ◽  
Chemical Indicators ◽  
Council Directive ◽  
Physico Chemical

The aim of study was to characterize 52 samples of Slovak honeys of six types (multifloral, acacia, rape, honeydew, forest and mixed). Physico-chemical analysis of honey included the water content, free acidity, pH, water activity, electrical conductivity, and hydroxymethylfurfural (HMF) content. In addition, the colour of honeys was measured using spectrophotometer and Commission Internationale de I`Eclairage method (CIE L*a*b*); four types of honey were used for identification: multifloral, acacia, rape, and honeydew. Mean values of physico-chemical indicators were as follows: water content 16–21%, acidity 6–42 mekv·kg-1, pH 3.68–5.15, water activity 0.505–0.667, electrical conductivity 0.155–1.585 mS·cm-1 and HMF content 0.17–78.5 mg·kg-1. The highest HMF content was found in forest honey with one sample above the limit established by Council Directive 2001/110/EC. The colour of Slovak honeys analysed in this study was very variable and ranged from pale yellow to dark brown. Differences of physico-chemical indicators and colour of honey samples were found to be significant (P < 0.05). The CIE L*a*b* methods can be used for identification of selected honey samples. This is the first similar study on Slovak honey.

scholarly journals Physico-chemical Parameters of Honey From Melipona mondury Smith, 1863 (Hymenoptera: Apidae: Meliponini)

2018 ◽  
Vol 10 (7) ◽  
pp. 196 ◽  
Author(s):  
Rogério Marcos de Oliveira Alves ◽  
Jacqueline Lemos Viana ◽  
Henrique de Abreu Cerqueira Sousa ◽  
Ana Maria Waldschmidt
Keyword(s):  
Electrical Conductivity ◽  
Water Activity ◽  
Reducing Sugars ◽  
Chemical Properties ◽  
Northeastern Brazil ◽  
Chemical Parameters ◽  
Technical Regulation ◽  
Mean Values ◽  
Physico Chemical

The physico-chemical properties of honey produced by the stingless bee Melipona mondury from Atlantic Forest in the state of Bahia, northeastern Brazil were evaluated. The evaluated characteristics included: water content, electrical conductivity, pH, acidity, water activity, ashes, diastase, hydroxymethylfurfural (HMF), reducing sugars and saccharose values. The honey samples showed mean values of 29.18% for moisture; 391.5 μS for electrical conductivity; pH of 4.06; 34.3 meq kg-1 for acidity; 0.73 for water activity; 0.18% for ashes; 4.05 (Goethe unit) for diastase; 1.60% for HMF; 65.42% for reducing sugars; and 2.14% of saccharose. Only the diastase activity was above the limits accepted by the Technical Regulation for Identity and Quality of Honey (Brazilian Ministry of Agriculture and Supplies). Most parameters are according to those reported in honeys from other species of stingless bees in Brazil.

scholarly journals Preliminary Study on Physico-Chemical Parameters and Phytoplankton of Chiffa River (Blida, Algeria)

2013 ◽  
Vol 2013 ◽  
pp. 1-9 ◽  
Author(s):  
Fella Hamaidi-Chergui ◽  
Mohamed Brahim Errahmani ◽  
Fatouma Benouaklil ◽  
Mohand Said Hamaidi
Keyword(s):  
Water Quality ◽  
Electrical Conductivity ◽  
Organic Matter ◽  
Water Samples ◽  
Chemical Parameters ◽  
North West ◽  
Quality Guidelines ◽  
Physico Chemical ◽  
Preliminary Study ◽  
Monthly Variations

The present study was carried out to determine the monthly variations of physico-chemical parameters in water samples from Chiffa river at Blida, North West of Algeria from April to August 2006. Water samples were analyzed for physico-chemical parameters and the results showed their monthly variations as follows: pH 7.5-7.6, electrical conductivity 0.87–1.06 mS·cm−1, nitrate 0–7.00 mg·L−1, nitrite 0–0.28 mg·L−1, ammonia 0–0.03 mg·L−1, phosphate 0–0.94 mg·L−1, sodium 19.3–47.0 mg·L−1, chloride 35.7–52.0 mg·L−1, calcium 90.3–104.7 mg·L−1, magnesium 27.3–37.7 mg·L−1, organic matter 0.4–3.9 mg·L−1, chlorophyll a 0.7–132.3 mg·L−1, and bicarbonate 219.3–248.7 mg·L−1. The analyzed physico-chemical parameters were almost not exceeded the maximum permissible limit of WHO and Algerian Water Quality Guidelines. A total of 53 taxa belonging to 4 divisions have been identified, including Chlorophyta (52.83% of taxa), Bacillariophyta (28.30%), Cyanophyceae (16.98%), and Charophyta (1.89%).

scholarly journals Analysis of physico-chemical parameters of soil and population density of Azospirillum isolates from paddy fields of Theni district, Tamilnadu

2019 ◽  
Vol 11 (1) ◽  
pp. 88-93
Author(s):  
Uma Devi S. ◽  
Muthuchelian K.
Keyword(s):  
Electrical Conductivity ◽  
Population Density ◽  
Chemical Analysis ◽  
Phosphorus Content ◽  
Paddy Fields ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Study Results ◽  
Water Holding ◽  
Range Of Values

The rhizosphere region of eight different paddy field areas of Theni district was studied for their physico-chemical analysis of soil and the population density of Azospirillum sp. The study results showed range of values of pH (7.4-7.9), bulk density (1.13g/cm3 -1.60g/cm3), water holding capacity (34.31% - 18.25%), electrical conductivity (1.31 – 1.11), organic carbon (0.93% - 0.71%) . The macronutrient values namely total nitrogen (1.72% - 0.78%), phosphorus content (0.177% - 0.122%) and potassium (1.364% - 1.273%) were observed. Also micronutrients of various paddy fields like Zn (0.9% - 0.5%), Cu (2.3% - 1.7%), Fe (10.9% -8.2%), Mn (6.7% - 5.2%) were recorded, whereas the values of available macronutrients namely nitrogen (295kg/ha - 223kg/ha), phosphorous (89Kg/acre - 49kg/acre), potassium (790kg/acre - 490kg/acre) were noted. The Azospirillum population density was highest in Chinnamanur (192 x105 CFU/g) and lowest in Royyanpatti (91 x105 CFU/g). Thus through this work we were able to isolate and identify novel high yielding Azosprillium sp from paddy fields of Theni district.

scholarly journals Surface Water and Groundwater Quality Evaluation in a Mining Area

2020 ◽  
Vol 71 (6) ◽  
pp. 124-131
Author(s):  
Alina Cochiorca ◽  
Valentin Nedeff ◽  
Narcis Barsan ◽  
Ion Sandu ◽  
Emilian Mosnegutu ◽  
...  
Keyword(s):  
Surface Water ◽  
Dissolved Oxygen ◽  
Mining Area ◽  
Chemical Parameters ◽  
Chemical Indicators ◽  
Surface Water And Groundwater ◽  
Physico Chemical ◽  
Three Rivers

This paper presents a monitoring of groundwater and surface water in the mining area Tg. Ocna, by analyzing 16 physico-chemical parameters (pH, turbidity, dissolved oxygen, Pb, Ni, Cu, Fe, Mn, Zn, Cr, Mg, SO42-, Al, NO2-, NO3-, NH4+), from three rivers Slanic, Trotus and Valcele, a small lake Groapa Burlacu, a fountain and three monitoring drilling wells (F11, F16 and F17). Studies on the quality of surface water and groundwater in areas near mines are important due to extraction and exploitation of salt. The samples were collected in April 2019. Following the analyzes, their results are included in the following concentration ranges: pH 7.21 to 8.46 unit. pH, turbidity 0.54 to 169 NTU, dissolved oxygen 6 to 8.59 mg/L, Pb 0.075 to 0.095 mg/L, Ni 0.026 to 1.05 mg/L, Cu 0.088 to 0.809 mg/L, NO2- 0.001 to 0.037 mg/L and NO3- 0.290 to 4.34 mg/L. The pH, turbidity and dissolved oxygen were measured in situ using portable equipment�s. As for the other parameters, they were analyzed in the water laboratory from Vasile Alecsandri University of Bacau by using spectrophotometry. Some concentrations of the physico-chemical indicators of the water samples analyzed were found to be more than the water quality classes.

scholarly journals Assessment of Physico-Chemical Parameters of Soil of Muthannan Kulam Wetland, Coimbatore, Tamil Nadu, India

2014 ◽  
Vol 2 (3) ◽  
pp. 302-304 ◽  
Author(s):  
K Manimegalai ◽  
S Sukanya
Keyword(s):  
Electrical Conductivity ◽  
Physicochemical Parameters ◽  
Tamil Nadu ◽  
Anthropogenic Activities ◽  
Reliable Index ◽  
Chemical Parameters ◽  
Bottom Soil ◽  
Physico Chemical ◽  
Nitrogen Phosphorus

Soil serves as a more reliable index for productivity than water qualities. The productivity of any pond depends largely on the quality of bottom soil that is “store house of nutrients.” The present paper deals with the study of physicochemical parameters like organic carbon, pH, Electrical conductivity, Nitrogen, Phosphorus, Potassium of soil from Muthannan Kulam,Coimbatore (March 2013- May 2013). Analysis for the above parameters indicated contamination of the soil quality due to some anthropogenic activities. DOI: http://dx.doi.org/10.3126/ijasbt.v2i3.10769Int J Appl Sci Biotechnol, Vol. 2(3): 302-304  

Application of CVCC Technique for Measuring Electrical Conductivity of Metallurgical Slags and Molten Salts

2016 ◽  
Vol 682 ◽  
pp. 321-326 ◽  
Author(s):  
Piotr Palimąka ◽  
Stanislaw Pietrzyk ◽  
Tomasz Sak
Keyword(s):  
Electrical Conductivity ◽  
Molten Salts ◽  
Chemical Engineering ◽  
Industrial Process ◽  
Chemical Parameters ◽  
Metals Recovery ◽  
Physico Chemical ◽  
Metallurgical Slags ◽  
Great Energy ◽  
Good Agreement

Electrical conductivity is one of the most important physico-chemical parameters in chemical engineering as well as in the technology of many industrial process. Especially in the metals production by the electrolysis from molten salts or metals recovery from slags in the electric furnaces, where the great energy is needed.In this work the continuously varying cell constant (CVCC) technique for measuring conductivity of non-ferrous slags and molten salts was used. This is high-accuracy technique, which requires no calibration. The technique was verified by measuring conductivity of standard KCl solution and molten KCl. A good agreement was obtained between measured and commonly accepted literature values. The results of measured conductivity of KF-AlF3 melts were compared with data obtained by other authors. It was proved that CVCC technique can measure accurately the electrical conductivity of high-temperature molten salts and metallurgical slags.

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