scholarly journals Curcumin Extract as a Green Inhibitor of Leaching from Aluminum Cookware at Quasi-Cooking Conditions

2016 ◽  
Vol 06 (02) ◽  
pp. 57-70 ◽  
Author(s):  
Layla A. Al Juhaiman
Keyword(s):  
Green Inhibitor ◽  
Aluminum Cookware ◽  
Cooking Conditions

Organic material dissolved during oxygen-alkali pulping of hot water extracted birch sawdust

TAPPI Journal ◽  
2015 ◽  
Vol 14 (4) ◽  
pp. 237-244 ◽  
Author(s):  
JONI LEHTO ◽  
RAIMO ALÉN
Keyword(s):  
Acetic Acid ◽  
Betula Pendula ◽  
Cooking Time ◽  
Hot Water ◽  
Partial Hydrolysis ◽  
Chemical Pulping ◽  
Black Liquors ◽  
Aliphatic Carboxylic Acids ◽  
Hydrolysis Of ◽  
Cooking Conditions

Untreated and hot water-treated birch (Betula pendula) sawdust were cooked by the oxygen-alkali method under the same cooking conditions (temperature = 170°C, liquor-to-wood ratio = 5 L/kg, and 19% sodium hydroxide charge on the ovendry sawdust). The pretreatment of feedstock clearly facilitated delignification. After a cooking time of 90 min, the kappa numbers were 47.6 for the untreated birch and 10.3 for the hot water-treated birch. Additionally, the amounts of hydroxy acids in black liquors based on the pretreated sawdust were higher (19.5-22.5g/L) than those in the untreated sawdust black liquors (14.8-15.5 g/L). In contrast, in the former case, the amounts of acetic acid were lower in the pretreated sawdust (13.3-14.8 g/L vs. 16.9-19.1 g/L) because the partial hydrolysis of the acetyl groups in xylan already took place during the hot water extraction of feedstock. The sulfur-free fractions in the pretreatment hydrolysates (mainly carbohydrates and acetic acid) and in black liquors (mainly lignin and aliphatic carboxylic acids) were considered as attractive novel byproducts of chemical pulping.

scholarly journals A Study of Automatic Judgment of Food Color and Cooking Conditions with Artificial Intelligence Technology

Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1128
Author(s):  
Chern-Sheng Lin ◽  
Yu-Ching Pan ◽  
Yu-Xin Kuo ◽  
Ching-Kun Chen ◽  
Chuen-Lin Tien
Keyword(s):  
Artificial Intelligence ◽  
Image Processing ◽  
Color Space ◽  
Color Difference ◽  
Color Space Conversion ◽  
Before And After ◽  
Artificial Intelligence Technology ◽  
Artificial Intelligence Algorithm ◽  
Time Image ◽  
Cooking Conditions

In this study, the machine vision and artificial intelligence algorithms were used to rapidly check the degree of cooking of foods and avoid the over-cooking of foods. Using a smart induction cooker for heating, the image processing program automatically recognizes the color of the food before and after cooking. The new cooking parameters were used to identify the cooking conditions of the food when it is undercooked, cooked, and overcooked. In the research, the camera was used in combination with the software for development, and the real-time image processing technology was used to obtain the information of the color of the food, and through calculation parameters, the cooking status of the food was monitored. In the second year, using the color space conversion, a novel algorithm, and artificial intelligence, the foreground segmentation was used to separate the vegetables from the background, and the cooking ripeness, cooking unevenness, oil glossiness, and sauce absorption were calculated. The image color difference and the distribution were used to judge the cooking conditions of the food, so that the cooking system can identify whether or not to adopt partial tumbling, or to end a cooking operation. A novel artificial intelligence algorithm is used in the relative field, and the error rate can be reduced to 3%. This work will significantly help researchers working in the advanced cooking devices.

scholarly journals The use of Robinia pseudoacacia L fruit extract as a green corrosion inhibitor in the protection of copper-based objects

2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Vahid Pourzarghan ◽  
Bahman Fazeli-Nasab
Keyword(s):  
Sodium Chloride ◽  
Corrosion Inhibition ◽  
Aqueous Extract ◽  
Chloride Solution ◽  
Sodium Chloride Solution ◽  
Control Sample ◽  
Fruit Extract ◽  
Bronze Alloy ◽  
Sem Images ◽  
Green Inhibitor

AbstractThe most important inhibitors used in bronze disease are BTA and AMT. While these inhibitors control corrosion, they are toxic and cancerous. In this study, the acacia fruit extract (200 ppm to 1800 ppm) was used to the prevention of corrosion inhibition of bronze alloy in corrosive sodium chloride solution 0.5 M, for 4 weeks consecutively. The Bronze alloy used in this research, was made based on the same percentage as the ancient alloys (Cu-10Sn). IE% was used to obtain the inhibitory efficiency percentage and Rp can be calculated from the resistance of polarization. SEM–EDX was used to evaluate the surfaces of alloy as well as inhibitory. The experiment was conducted in split plot design in time based on the RCD in four replications. ANOVA was performed and comparison of means square using Duncan's multiple range test at one percent probability level. The highest rate of corrosion inhibition (93.5%) was obtained at a concentration of 1800 ppm with an increase in the concentration of the extract, corrosion inhibition also increased, i.e., more bronze was prevented from burning. Also, the highest corrosion inhibitory activity of Acacia extract (79.66) was in the second week and with increasing duration, this effect has decreased. EDX analysis of the control sample matrix showed that the amount of chlorine was 8.47%wt, while in the presence of corrosive sodium chloride solution, after 4 weeks, the amount of chlorine detected was 3.20%wt. According to the morphology (needle and rhombus) of these corrosion products based on the SEM images, it can be said, they are the type of atacamite and paratacamite. They have caused bronze disease in historical bronze works. The green inhibitor of Acacia fruit aqueous extract can play an effective role in inhibiting corrosion of bronze, but at higher concentrations, it became fungal, which can reduce the role of Acacia fruit aqueous extract and even ineffective. To get better performance of green inhibitors, more tests need to be done to improve and optimize.

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