scholarly journals Optimization of Electrolysis Parameters for Green Sanitation Chemicals Production Using Response Surface Methodology

Processes ◽  
2020 ◽  
Vol 8 (7) ◽  
pp. 792
Author(s):  
Nurul Izzah Khalid ◽  
Nurul Shaqirah Sulaiman ◽  
Norashikin Ab Aziz ◽  
Farah Saleena Taip ◽  
Shafreeza Sobri ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Food Industry ◽  
Chemical Properties ◽  
Bactericidal Effect ◽  
Electrolyzed Water ◽  
Optimum Parameters ◽  
Physico Chemical ◽  
Different Types ◽  
Different Temperatures ◽  
Optimized Conditions

Electrolyzed water (EW) shows great potential as a green and economical sanitation solution for the food industry. However, only limited studies have investigated the optimum electrolysis parameters and the bactericidal effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW). Here, the Box–Behnken experimental design was used to identify the optimum parameters. The tests were conducted with different types of electrodes, electrical voltages, electrolysis times, and NaCl concentrations. There were no obvious differences observed in the physico-chemical properties of EW when different electrodes were used. However, stainless steel was chosen as it meets most of the selection criteria. The best-optimized conditions for AcEW were at 11.39 V, 0.65 wt.% NaCl, and 7.23 min, while the best-optimized conditions for AlEW were at 10.32 V, 0.6 wt.% NaCl, and 7.49 min. The performance of the optimum EW (AcEW and AlEW) compared with commercial cleaning detergents for the food industry was then evaluated. The bactericidal activity of AcEW and AlEW was examined against Escherichia coli ATCC 10536 at different temperatures (30 °C and 50 °C) for 30 s. The results show that both AcEW and AlEW have the ability to reduce the Escherichia coli to non-detectable levels (less than 2 log CFU/mL).

scholarly journals Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

2014 ◽  
Vol 24 (1-2) ◽  
pp. 149-158
Author(s):  
MAK Talukder ◽  
MA Hashem ◽  
SME Rahman ◽  
MS Islam ◽  
MM Hossain ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Salt Level ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

scholarly journals Bactericidal Effect of Cotton Fabric Treated with Polymer Solution Containing Silver Nanoparticles of Different Sizes and Shapes

2020 ◽  
Vol 32 (6) ◽  
pp. 1335-1342
Author(s):  
Kh. E. Yunusov ◽  
A.A. Sarymsakov ◽  
S.V. Mullajonova ◽  
F.M. Turakulov ◽  
S. Sh. Rashidova
Keyword(s):  
Silver Nanoparticles ◽  
Chemical Properties ◽  
Bactericidal Effect ◽  
Cotton Fabrics ◽  
Sodium Carboxymethylcellulose ◽  
Force Microscopy ◽  
Transmission Electron ◽  
Physico Chemical ◽  
Vis Spectroscopy ◽  
Silver Nitrate Concentration

Stable silver nanoparticles in solutions of sodium-carboxymethylcellulose (Na-CMC) were synthesized and their structure and physico-chemical properties were evaluated. The form and sizes of silver nanoparticles formed in solutions of CMC and cotton fabrics were studied using UV-VIS spectroscopy, atomic force microscopy and transmission electron microscopy methods. It was found that silver nitrate concentration increase in sodium carboxymethylcellulose solutions, as well as photoirradiation of the hydrogel lead to the changes of the silver nanoparticles size and shape. Investigations have also shown that spherical silver nanoparticles with sizes of 5-35 nm and content of 0.0086 mass% in cotton fabrics possess high bactericidal activity. Stabilization of silver nanoparticles has preserved bactericidal and bacteriostatic activities during the washing of cotton fabrics and textiles on their base.

scholarly journals Chemical composition, antioxidant capacity, and thermal behavior of Satureja hortensis essential oil

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Dorina Rodica Chambre ◽  
Cristian Moisa ◽  
Andreea Lupitu ◽  
Lucian Copolovici ◽  
Georgeta Pop ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Thermal Behavior ◽  
Food Industry ◽  
Chemical Properties ◽  
Essential Oil Composition ◽  
Oil Composition ◽  
Heating Treatment ◽  
Different Temperatures ◽  
Major Chemical

AbstractSaturejahortensis is one of the representative plants from the Lamiaceae family, and its essential oil has been used in various applicative fields, from the food industry to aromatherapy. The changes that occur in heated samples at different temperatures (160, 175, 190 ºC) over different periods (0.5 and 2.5 h) in Saturejahortensis essential oil composition and chemical properties were evaluated. The results showed that the major chemical composition constituents of the investigated essential oil are γ-terpinene + α-terpinolene and carvacrol + p-cymene and the thermal behavior is dependent on the content. This composition drastically changes through the heating of the samples and causes significant changes in thermal behavior. The present study demonstrated that the concentration of carvacrol in S.hortensis essential oil is increasing after heating treatment, and the sample heated at 190 ºC for 2.5 h contained more than 91% carvacrol. This simple treatment is a rapid way to obtain carvacrol from the essential oil that has high potential as a natural preservative suitable for the food industry and alternative and complementary medicine.

Extraction of Collagen from Catfish (Clarias gariepnus) Waste and Determination of its Physico-chemical Properties

2012 ◽  
Vol 9 (1) ◽  
pp. 29
Author(s):  
Normah Ismail ◽  
Nurul Asyiraf Abdul Jabar
Keyword(s):  
Thermal Stability ◽  
Food Industry ◽  
Chemical Properties ◽  
White Crystal ◽  
Scanning Calorimetry ◽  
Good Thermal Stability ◽  
Physico Chemical ◽  
Pale Colour ◽  
Increasing Temperature

Collagen was extracted from catfish (Clarias gariepnus) waste using 0.5M acetic acid and its subsequent precipitation in 2.6M NaCl. The resultant collagen was analysed with respect to its moisture content and physico­chemical properties including yield, pH, protein content, colour, odour and thermal stability. A yield of 16. 4% and positive collagen attributes indicate that catfish waste has potential as a collagen source. The snowy white, crystal-like and light textured collagen comprises of 5.97% protein and 0.46% moisture, and exhibits a pH of 4.75. Sensory evaluation indicates that the collagen has a slight fishy odour. Viscosity analysis indicates a steady decrease with increasing temperature over the range considered (20-50°C). The pale colour exhibited and limited odour emitted by the extracted collagen indicate that catfish waste collagen could be applied in the food industry without resulting in any undesirable food products attributes. Differential Scanning Calorimetry (DSC) analysis indicated that the collagen exhibits good thermal stability and denatures at a high temperature in a similar manner to mammalian collagen.

Deviation of polarity from linearity in liquid mixtures containing an ionic liquid

2015 ◽  
Vol 17 (47) ◽  
pp. 31613-31617 ◽  
Author(s):  
Vijay Beniwal ◽  
Shashi K. Shukla ◽  
Anil Kumar
Keyword(s):  
Ionic Liquid ◽  
Intermolecular Interactions ◽  
Chemical Properties ◽  
Liquid Mixtures ◽  
Physico Chemical ◽  
Different Types ◽  
Linear Behaviour

The physico-chemical properties of liquid mixtures, in general, exhibit deviations from linear behaviour with respect to their composition, arising out of different types of cross-intermolecular interactions (both specific and non-specific).

scholarly journals Proposals on establishing a methodology for the systematic analysis of energy coal mixtures in judicial practice

2020 ◽  
Vol 305 ◽  
pp. 00059
Author(s):  
Csaba Lorinţ ◽  
Eugen Traistă ◽  
Adrian Florea
Keyword(s):  
Chemical Properties ◽  
Volatile Matter ◽  
Matter Content ◽  
Mineralogical Analysis ◽  
Systematic Analysis ◽  
Hygroscopic Moisture ◽  
Judicial Practice ◽  
Physico Chemical ◽  
Different Types ◽  
Coal Mixtures

There are several situations in which it is necessary to clarify the types of coal that enter into the composition of mixtures: technical expertise and/or establishing the nature of some coal wastes, often from old stockpiles, in order to eliminate them. The proposed method is based on the identification and description of those mineralogical-petrographic and physico-chemical properties whose pursuit can lead to a diagnosis in differentiation of coal types. Systematic analysis involves in the first stage the identification of the different types of coal present in the sample by mineralogical analysis. From the sample subjected to mineralogical analysis, granules are extracted from the different types of coal present in the sample and the characteristics defining them are determined: moisture and hygroscopic moisture content, volatile matter content, fixed carbon content, agglutination characteristics, etc. Further, the characteristics of the mixtures are determined on another part of the sample and their structure is determined by algebraic methods.

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