ANATOMICAL AND PHYSICOCHEMICAL CHARACTERIZATION OF AÇAÍ FRUIT FIBER AS AN ALTERNATIVE RAW MATERIAL IN ECOPANELS PRODUCTION

2021 ◽  
pp. 326-341
Author(s):  
Antônio Mesquita Mesquita ◽  
Alba Lucia Ferreira de Almeida Lins ◽  
Nubia Mireya Garzón Barreto ◽  
Sérgio Santos Santos ◽  
Celso Eduardo Bonafé Peres ◽  
...  
Keyword(s):  
Physicochemical Characterization ◽  
Raw Material

scholarly journals Exploitation of Wood Waste of Pinus spp for Briquette Production: A Case Study in the Community of San Francisco Pichátaro, Michoacán, Mexico

2020 ◽  
Vol 10 (8) ◽  
pp. 2933 ◽  
Author(s):  
M. Morales-Máximo ◽  
V.M. Ruíz-García ◽  
L. B. López-Sosa ◽  
J. G. Rutiaga-Quiñones
Keyword(s):  
San Francisco ◽  
Physicochemical Characterization ◽  
Environmental Indicators ◽  
Wood Waste ◽  
Raw Material ◽  
Western Mexico ◽  
Pinus Spp ◽  
Solid Type

This study describes the exploitation of wood waste (Pinus spp.) in the form of sawdust and shavings generated during the production of furniture and artisanal items in a community in the state of Michoacán, western Mexico. A process is described to densifying this raw material, to produce solid-type biofuel briquettes that can be used to satisfy the need to generate low-power heat for residential sectors. Briquette production involved six stages: (a) gathering samples of sawdust and shavings from artisanal workshops in the community; (b) proximal characterization of the samples; (c) elaborating the briquettes; (d) physicochemical characterization of the briquettes; (e) evaluation of the physical-thermal combustion of the briquettes; and (f) an economic evaluation of briquette production to determine viability. Finally, we performed a comparative analysis of the energy, economic, and environmental indicators of the briquettes produced and conventional pine and oak firewood (Pinus spp., Quercus spp.) in the study community. The results show the viability of using biomass residues to make briquettes, which are efficient, economic and easy to make and use.

Characterization of tofu produced with different soybean cultivars/ Caracterização de tofu produzido com diferentes cultivares de soja

2021 ◽  
Vol 7 (7) ◽  
pp. 66676-66688
Author(s):  
Sâmara Rodrigues de Oliveira ◽  
Paulo Sérgio Monteiro ◽  
Pedro Ivo Vieira Good God ◽  
Fabrícia Queiroz Mendes
Keyword(s):  
Protein Concentration ◽  
Material Selection ◽  
Physicochemical Characterization ◽  
Food Product ◽  
Raw Material ◽  
Human Consumption ◽  
Significant Difference ◽  
Major Factors ◽  
Raw Material Selection

Soybean has good properties for industrial application, including tofu production. Cultivar is one of the major factors that influence food product making potential of soybeans. This study aimed to perform the physicochemical characterization of grains, tofu and okara, as well as the sensory analysis of tofu produced from seven different experimental lines of soybean. CAC TNS showed the lowest 100 grain mass, which was equal to 12.43 g. The protein content of the cultivars showed no significant difference, which ranged from 27.77 % to 36.82 %. For tofu yield, there was no significant difference between all cultivars. Tofu of CP-09, CP-27 and CAC TNS cultivars showed the highest protein concentration and were equal to 12.76 %, 11.58 % e 11.20 %, respectively. Tofu from CP-02, CP-09, CP-12, CAC TN and CAC TNS cultivars had the highest scores for the flavor parameter. However, only tofu from CAC TN and CAC TNS had higher scores for the aroma parameter. Regarding the texture, the tofu from CP-09, CAC TN and CAC TNS showed the highest scores. Thus, CAC TNS cultivar is the most suitable to produce tofu for providing a product with better sensorial acceptance and high nutritional value. The okara obtained from the different cultivars showed considerable amounts of proteins, lipids, minerals and carbohydrates, constituting a potential residue for human consumption. These results could be used as auxiliary guide of tofu manufacturers during raw material selection with characteristics more acceptable by consumers.

scholarly journals CHARACTERIZATION OF CLAY MATERIALS USED FOR POTTERY PURPOSES FROM RENDENG, MALO, BOJONEGORO

2021 ◽  
Vol 14 (1) ◽  
pp. 6-11
Author(s):  
Dyah Setyaningrum ◽  
Sujiat Sujiat ◽  
Aprilia Nur Azizah
Keyword(s):  
Physicochemical Characterization ◽  
Raw Material ◽  
Chemical Compositions ◽  
Clay Material ◽  
X Ray Diffraction ◽  
X Ray ◽  
Plastic Type ◽  
Materials Used ◽  
Fluorescence Spectrometer

Clay material from Rendeng, Malo, Bojonegoro was studied by mineralogy and physicochemical characterization to evaluate its potential suitability as a raw material in pottery application. X-ray Diffraction (XRD) and Fourier Transform-Infrared (FTIR) spectrometry were used to establish the mineralogy composition. Meanwhile the physical properties were identified by particle size distribution and consistency limits. Chemical composition was carried out by X-ray Fluorescence Spectrometer (XRF).  The results of XRD characterization revealed that clay from Rendeng Village, Malo, Bojonegoro contained  kaolin, quartz, and feldspar. Physical characterization shows that clay material is a less plastic type based on Atterberg method. Based on the chemical compositions indicated that SiO2, Al2O3, CaO, and Fe2O3 were abundance oxides. Therefore, clay from Desa Rendeng was only suitable for the pottery purposes because most of its mineral compositions did not meet the quality requirements for making advanced ceramics.

scholarly journals Evaluation of cassava starch as raw material according to the characteristics of the granules

2020 ◽  
Vol 9 (12) ◽  
pp. e8491210879
Author(s):  
Daiana Cardoso de Oliveira ◽  
Helayne Aparecida Maieves ◽  
Cláudia Bernardo ◽  
Ismael Casagrande Bellettini ◽  
Bruna Barreto Remor ◽  
...  
Keyword(s):  
Amylose Content ◽  
Physicochemical Characterization ◽  
Crystallinity Index ◽  
Physicochemical Characteristics ◽  
Cassava Starch ◽  
Raw Material ◽  
Support Tools ◽  
Different Soils

In this study, the physicochemical characteristics of starch extracted from ten different cultivars of cassava roots, from different soils, were investigated. There are significant (p<0.05) variations in the proportion of starch damaged during extraction, even in samples of the same cultivar. Amylose content differs among cultivars and even within the same cultivar harvested in different soils (varying from 20.00 to 24.07%). According to the type of soil the starch samples showed distinct values for the crystallinity index. This indicates the need for the physicochemical characterization of starch samples to be carried out even when they originate from the same cultivar. The results obtained can be used as support tools for improvement of cassava genetics, optimizing the process of selection and maintenance of a genetic bank. The results, coupled with chemometric analyses (PCAs and clusters), allowed to distinguish cultivars according to their physicochemical and functional peculiarities, suggesting their potential to be used by industries and as food.

scholarly journals Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (Xanthosoma sagittifolium) Flour and Corn Starch

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 4006
Author(s):  
Vicente Espinosa-Solis ◽  
Paul Baruk Zamudio-Flores ◽  
Miguel Espino-Díaz ◽  
Gilber Vela-Gutiérrez ◽  
J. Rodolfo Rendón-Villalobos ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Corn Starch ◽  
Physicochemical Characterization ◽  
Raw Material ◽  
Minor Components ◽  
Type Iii ◽  
Xanthosoma Sagittifolium ◽  
Total Starch

The feasibility of obtaining resistant starch type III (RS3) from malanga flour (Xanthosoma sagittifolium), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving. The physicochemical characterization of RS3 made from malanga flour was carried out through the evaluation of the chemical composition, color attributes, and thermal properties. In addition, the contents of the total starch, available starch, resistant starch, and retrograded resistant starch were determined by in vitro enzymatic tests. A commercial corn starch sample was used to produce RS3 and utilized to compare all of the analyses. The results showed that native malanga flour behaved differently in most of the evaluations performed, compared to the commercial corn starch. These results could be explained by the presence of minor components that could interfere with the physicochemical and functional properties of the flour; however, the RS3 samples obtained from malanga flour and corn starch were similar in their thermal and morphological features, which may be related to their similarities in the content and molecular weight of amylose, in both of the samples. Furthermore, the yields for obtaining the autoclaved powders from corn starch and malanga flour were similar (≈89%), which showed that the malanga flour is an attractive raw material for obtaining RS3 with adequate yields, to be considered in the subsequent research.

scholarly journals Physicochemical and radiological characterization of kaolin and its polymerization products

2018 ◽  
Vol 68 (330) ◽  
pp. e155
Author(s):  
M. Ivanović ◽  
Lj. Kljajević ◽  
M. Nenadović ◽  
N. Bundaleski ◽  
I. Vukanac ◽  
...  
Keyword(s):  
Dose Rate ◽  
Photoelectron Spectroscopy ◽  
Specific Activity ◽  
Physicochemical Characterization ◽  
Natural Radionuclide ◽  
Absorbed Dose ◽  
Raw Material ◽  
Absorbed Dose Rate ◽  
X Ray

The aim of this study was determination of physical-chemical and radiological characteristics of kaolin and products of alkali-activated thermally treated kaolin (geopolymer). Also, the objective of presented research was to investigate the possibility of kaolin application as a pigment or as a raw material for obtaining geopolymer materials as a relatively new ones in a building material industry. Physicochemical characterization of one set of samples was conducted using X-ray diffraction (XRD), Fourier transform infra - red (FTIR) and X-ray photoelectron spectroscopy (XPS). Activity concentration of naturally occurring radionuclides in kaolin, metakaolin and geopolymer were determined. The absorbed dose rate (D) and the annual effective dose rate (EDR), calculated in accordance with the UNSCEAR 2000 report, are also presented in this paper. Kaolin was heat-treated on 750oC and specific activity of natural radionuclide in metakaolin increased up to 1.6, while measured specific activities in geopolymer were the lowest.

scholarly journals Garlic jelly: preparation, physicochemical and sensory evaluation

2021 ◽  
Vol 14 (9) ◽  
Author(s):  
Sumária Sousa e Silva ◽  
Rafael Araújo de Queiroz ◽  
Sumaya Ferreira Guedes ◽  
Italo Andrey Souza Inácio Lima ◽  
Raquel Aparecida Loss
Keyword(s):  
Physicochemical Characterization ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Soluble Solids ◽  
Brown Sugar ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Cooking Process ◽  
Sensory Tests

This study aimed to evaluate the physicochemical characteristics of garlic and the production of jellies. For this, fresh garlic was submitted to the cooking process and evaluated about moisture, pH, acidity, soluble solids, total sugars, and ash contents. Only garlic and garlic and pepper were prepared using crystal and brown sugar as sweeteners. The jelly that presented the highest number of parameters according to the legislation was submitted to sensory tests. The physicochemical characterization of the raw material showed that cooking did not interfere in pH, but increased acidity and reduced the content of total soluble solids in garlic submitted to cooking for 20 minutes. The jellies prepared with the addition of crystal sugar presented moisture higher than the values stipulated by the legislation. The addition of pepper contributed to increased acidity, regardless of the type of sugar. However, the jellies made with crystal sugar were slightly more acidic than those added to brown sugar. To the content of total soluble solids, all jellies are within the values required by the legislation. The sensory tests did not indicate any of the jellies as preferred and showed no difference in the sensory attributes evaluated between the jams with brown sugar and crystal. In general, the added jelly of brown sugar was pointed with burning and ideal viscosity by many judges. Thus, both jellies can be an alternative in the development of new products, as a potential to add value to garlic.

scholarly journals Physicochemical characterization of wines produced using indigenous yeasts from cold climate grapes

2020 ◽  
Author(s):  
Monika Cioch-Skoneczny ◽  
Paweł Satora ◽  
Szymon Skoneczny ◽  
Krystian Klimczak
Keyword(s):  
Volatile Compounds ◽  
Amino Nitrogen ◽  
Physicochemical Characterization ◽  
Cold Climate ◽  
Raw Material ◽  
Sensory Profile ◽  
Total Extract ◽  
Organoleptic Evaluation ◽  
Indigenous Yeasts

Abstract The aim of the study was the physicochemical characterization of wines produced using indigenous yeasts isolated from spontaneously fermented grape musts, obtained from cold climate grapes. Saccharomyces cerevisiae MH020215 and Nakawazaea ishiwadae MG971259 yeast strains were used in this study. The musts obtained from white and red grapes of Johanniter and regent varieties were used as a fermentation raw material. In the produced wines, content of ethyl alcohol, total extract, sugars, free amino nitrogen was analyzed, along with determination of total and volatile acidity and volatile compounds profile. Additionally, organoleptic evaluation was performed. Wines obtained with native S. cerevisiae MH020215 strains were characterized with more favorable enological properties. Synthesis of desirable volatile compounds, especially esters, contributed to the creation of desirable aromatic profile of those wines. Moreover, those beverages contained higher levels of carbonyl compounds (especially acetaldehyde) and lower methanol content. Wines obtained using N. ishiwadae MG971259 cultures were represented by high total acidity level and substantial fusel alcohol content (mainly butanol, propanol), which resulted in an unfavorable sensory profile of the product.

Physicochemical characterization of a new raw material obtained from leaves of Syzygium cumini (L.) Skeel (Myrtaceae)

2016 ◽  
Vol 127 (2) ◽  
pp. 1137-1141 ◽  
Author(s):  
Nathália Alexandra de Oliveira Cartaxo-Furtado ◽  
Aline Rogéria Freire de Castilho ◽  
Irlan Almeida Freires ◽  
Cleildo Pereira Santana ◽  
Thaíse Oliveira Sampaio ◽  
...  
Keyword(s):  
Physicochemical Characterization ◽  
Raw Material ◽  
Syzygium Cumini

Isolation and Physicochemical Characterization of Melanin from Ova of Rana chensinensis

2020 ◽  
Vol 14 (5) ◽  
pp. 651-656
Author(s):  
Zhili Sheng ◽  
Shiyu Wu ◽  
Danyang Wang ◽  
Yuhua Wang ◽  
Chunhong Piao ◽  
...  
Keyword(s):  
Extraction Method ◽  
Protein Extraction ◽  
Physicochemical Characterization ◽  
Extraction Methods ◽  
Raw Material ◽  
Infrared Spectrometry ◽  
Rana Chensinensis ◽  
Naoh Solution ◽  
Development And Utilization

Melanin was widely used in the food, pharmaceutical, and chemical industries. In this study, melanin was isolated from the ova of Rana chensinensis (OORC) by means of enzymatic hydrolysis assisted with NaOH. Infrared spectrometry, elemental analyzer, and UV-VIS absorption spectroscopy were performed to explore optimal protein extraction methods and physicochemical characterization of extracted OORC melanin. The results showed that OORC melanin was mainly composed of amino, hydroxy, C=C, C=O, CH2, CH, and aromatic ring groups. The S:N ratio in the OORC melanin was 0.05, consisting mostly of eumelanin and a little protein. The optimal protein extraction method was 0.66 mol/L NaOH, 40 °C for 87 min, and the suitable ratio of NaOH solution to raw material was 20.7:1. This research was aimed at providing a reference for the development and utilization of melanin.

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