Knowledge of physical characteristics of Malaysian variety pomelo fruits are necessary for the design of some post harvesting, processing systems such as cleaning, handling, grading and packaging system. For proper development of pomelo grading systems, important relationships between the mass and some physical characteristics of pomelo fruits such as length, width, thickness, surface area, projected areas and volumes must be known. The aim of this research was to measure physical characteristics of two Malaysian varieties of pomelo fruit; Ledang (PO55) and Tambun (PO52) varieties. In this study, the mass of pomelo fruit was evaluated and correlated to measure physical characteristics using Linear, Quadratic, S-curve and Power models. The results showed that the correlation of the mass of pomelo fruit with all measured physical characteristics was significant at the 0.01 probability level. In the nutshell, mass modeling of pomelo fruit for Ledang (PO55) and Tambun (PO52) varieties based on the projected area are recommended according to economical view.
Students-t test is the most popular statistical test. The test compares two mean values to judge if they are different or not. For small data it is possible to conduct it using manual calculation – however that is not the case. Researchers would need to use statistical software and packages to conduct their analysis. This guide will help the junior researchers to conduct independent- and paired-t test using STATA software.
Multivariate analyses depend on multivariate normality assumption. Although the analyses are available in SPSS, it is not possible to assess the assumption from the basic package. Statistical assessment of the normality is available in a specialized package, SPSS Amos, in form of Mardia's multivariate kurtosis. However, graphical assessment of the normality by chi-square versus Mahalanobis distance plot is not available in both of the packages. The aim of this article is to present the steps to construct the plot in SPSS in a point-and-click manner as expected by most SPSS users.
Perkembangan industri permotoran telah menyebabkan pencemaran udara yang menjadi faktor kepada peningkatan simptom masalah respiratori dalam kalangan kanak-kanak sekolah rendah. Kajian ini mengkaji perkaitan antara peningkatan simptom masalah kesihatan respiratori dalam kalangan kanak-kanak sekolah rendah dengan pendedahan terhadap pencemaran udara akibat lalu lintas. Kajian school-based jenis keratan lintang telah dilakukan di dua buah sekolah di daerah Kota Bharu, Kelantan iaitu Sekolah Kebangsaan Langgar dan Sekolah Kebangsaan Demit dengan melibatkan pelajar berumur 10, 11 dan 12 tahun. Saiz sampel seramai 124 orang (n = 124) dipilih menggunakan corak persampelan kebarangkalian iaitu persampelan rawak mudah. Responden disoal menggunakan instrumen yang telah disahihkan dan diadaptasi dari International Study of Asthma and Allergies in Childhood (ISAAC). Analisis data dilakukan dengan menggunakan Statistical Package For Social Sciences (SPSS). Hasil kajian menunjukkan peningkatan simptom masalah respiratori yang dihadapi oleh pelajar di dua buah sekolah rendah di Kota Bharu adalah berkait rapat dengan pencemaran udara yang berpunca dari lalu lintas dengan p < 0.05. Kajian mendapati pendedahan kepada bahan pencemar udara yang berpunca dari lalu lintas telah meningkatkan simptom masalah respiratori dalam kalangan kanak-kanak sekolah di rendah lokasi kajian.
In determining consumer’s acceptance of any products in the market, packaging appearance, branding and pricing of the products are important. This study focused on consumer’s perception towards the outlook of the coffee packaging which resulted in influencing their purchasing decision through survey study. This current study was done on three main issues namely appropriateness of appearance, branding and pricing as reflected by the first impression towards the product’s packaging. Survey was done targeting on consumers (n = 100) reside in Kelantan, Malaysia through printed and online questionnaires distribution. Results obtained shows that consumers notice the differences possessed by each coffee packaging in the market and they purchase what they like based on their perception. According to Pearson Correlation, respondents also have the opinion that appearance, branding and pricing are correlated to each other in order to convey the correct messages to the correct group of people (p-value > 0.5). Response from the respondents reflected the behaviour of consumers reside in Kelantan that the overall outlook (packaging appearance, branding and pricing) of a coffee packaging were taken into consideration during their buying process. Therefore, it is crucial for the packaging itself to be able to create emotional attachment in consumers’ mind during their first glimpse.
Wearout reliability and high temperature storage life (HTSL) activation energy of Au and Pd-coated Cu (PdCu) ball bonds are useful technical information for Cu wire deployment in nanoscale semiconductor device packaging. This paper discusses the influence of wire type on the wearout reliability performance of Au and PdCu wire used in fine pitch BGA package after HTSL stress at various aging temperatures. Failure analysis has been conducted to identify the failure mechanism after HTSL wearout conditions for Au and PdCu ball bonds. Apparent activation energies (Eaa) of both wire types are investigated after HTSL test at 150 °C, 175 °C and 200 °C aging temperatures. Arrhenius plot has been plotted for each ball bond types and the calculated Eaa of PdCu ball bond is 0.85 eV and 1.10 eV for Au ball bond in 110 nm semiconductor device. Obviously Au ball bond is identified with faster IMC formation rate with IMC Kirkendall voiding while PdCu wire exhibits equivalent wearout and or better wearout reliability margin compare to conventional Au wirebond. Lognormal plots have been established and its mean to failure (t50) have been discussed in this paper.
Biobased food packaging materials are gaining more attention owing to their intrinsic biodegradable nature and renewability. Selection of suitable biobased polymers for food packaging applications could be a tedious task with potential mistakes in choosing the best materials. In this paper, an expert system was developed using Exsys Corvid software to select suitable biobased polymer materials for packaging fruits, dry food and dairy products. If - Then rule based system was utilized to accomplish the material selection process whereas a score system was formulated to facilitate the ranking of selected materials. The expert system selected materials that satisfied all constraints and selection results were presented in suitability sequence depending on their scores. The expert system selected polylactic acid (PLA) as the most suitable material.
A renewable resource, epoxidized jatropha oil (EJO), was used as a green plasticizer and added to poly(lactic acid) (PLA). EJO was compounded into PLA at different contents. The addition of 3 wt % EJO to the PLA demonstrates significant improvement in flexibility, which leads to a percentage increase of about 7000% in elongation at break. This tensile result was confirmed by surface morphology analysis with clear proof of plastic deformation in EJO-plasticized PLA. EJO imparts a good heat stabilization effect. Thermal stability of PLA was enhanced upon addition of EJO, which is due to their good interaction and plasticizer dispersion within the PLA matrix. This EJO-plasticized PLA has wide applications in various industries, such as packaging of food and non-food products.
Consumers today prefer to purchase ready-to-eat, fresh-cut fruit that is readily available at the markets and retailers. They generally select the fresh-cut fruit base on the quality, freshness, nutrition and safety. The effects of packaging condition on fresh-cut Cantaloupe were studied during 18 days of storage at 2°C and 87% RH. Fresh-cut Cantaloupe pieces were packed in a Polypropylene (PP) container. As a control, the container was cover with lid without film, while Sample 1 (S1) was sealed only by a 40 μm PP film and Sample 2 (S2) was sealed with a 40 μm PP film and then adding the lid cover. Changes in colour, firmness Total Soluble Solids (TSS), pH, Titratable Acidity (TA) and Total Plate Count (TPC) were evaluated over time. During storage, it was found that the firmness significantly decreased from day 0 until day in all packaging conditions. Color parameters Luminosity (L*) and Chromaticity (C) were significantly change at the significance level of 95% (p
One of the prime inspirations for this work emerge from the need to deal with our
common assets (the Land). To build up a formal approach that can be utilized to
address the issues emerges from a mind boggling circumstance in land
administration. The capacity to track the progressions as it is connected to land
everywhere throughout the year. A considerable lot of the land exchanges are as yet
in light of 2D ideal models that have frustrated fast advancement in thickly urban
condition. The consideration of 3D enhanced the functionalities of different models.
Be that as it may, the dynamic idea of the land has an imperative part in the
advancement of the land administration framework. One of the significant reason the
expansion in intricacy in land utilize required that Land Administration Domain Model
(LADM) concept in land administration has an enhanced limit is to deal with the
current 2D and 3D. The need to talk about time dimension emerges from the way
that individuals relationship to the land has an exceptionally powerful nature, all the
LADM packages has time (Temporal) components. LADM completely bolster forming
(historical information) as all classes inherit from VersionObject, and all LA_RRR
object have the quality TimeSpace. 2D/3D space and time incorporation is not
profoundly integrated into a 3D/4D spatiotemporal portrayal. The preparatory test
case in this study affirmed the conceivable outcomes of having a move or
development (with time) of characteristic limits from their underlying positions. Thus,
the dynamic idea of the land in connection to man, the benefits of this model to the
land proprietors, land merchants, and the administration can't be over stressed. This
study tries to clarify the current 2D/3D approach and broke down preparatory
requirements for 4D with a specific end goal to see the estimation of the approach.
The primary future research exertion focuses on melding on the most proficient
method to coordinate the model completely into Country profile in the study area.
Mayonnaise and salad dressing are fast becoming popular condiments for Malaysian. The aim of this study was to
obtain the nutritional composition of mayonnaise and salad dressing commercially available in the Malaysian market.
The data will be used to update the Malaysian Food Composition Database which was last updated in 1997. A total of
six brands from each type of mayonnaise and salad dressing were sampled from local supermarkets in the Klang Valley
and analysed using standard methods. The validity of test data was monitored with the application of internal quality
controls in line with the requirements of ISO 17025. The energy contents of mayonnaise and salad dressings were up to
626.40 kcal/100 g. Our findings were also in agreement with the energy labelling on the packaging. Sodium was high in
mayonnaise and salad dressing because it is used in the final mixture of both condiments to improve their characteristics
for certain reasons. Mayonnaise and salad dressing have been identified as potent sources of vitamin A and vitamin
E and both condiments were found to contain high levels of these antioxidants. It can be concluded that this study are
useful not only in providing information on the nutritional content of several commercial types of mayonnaise and salad
dressing, but also in improving the public understanding of healthy food choices.
The aim of this work is to study the behavior of biodegradable sugar palm starch (SPS) based thermoplastic containing agar in the range of 10-40wt%. The thermoplastics were melt-mixed and then hot pressed at 140°C for 10min. SEM investigation showed good miscibility between SPS and agar. FT-IR analysis confirmed that SPS and agar were compatible and inter-molecular hydrogen bonds existed between them. Incorporation of agar increased the thermoplastic starch tensile properties (Young's modulus and tensile strength). The thermal stability and moisture uptake increased with increasing agar content. The present work shows that starch-based thermoplastics with 30wt% agar content have the highest tensile strength. Higher content of agar (40wt%) resulted to more rough cleavage fracture and slight decrease in the tensile strength. In conclusion, the addition of agar improved the thermal and tensile properties of thermoplastic SPS which widened the potential application of this eco-friendly material. The most promising applications for this eco-friendly material are short-life products such as packaging, container, tray, etc.
The present work was undertaken to investigate the effect of different packaging materials, namely polyethylene terephthalate (PET) and aluminium laminated polyethylene (ALP) on the physicochemical properties and microbiological stability of spray-dried honey jackfruit powder over seven weeks of storage at 38 ± 2°C and 90% relative humidity. The moisture content of honey jackfruit powder packaged in PET was doubled (12.32%) than of those packaged in ALP (5.31%). The water activity (aw) of the powders were lower than 0.6 for both packaging materials, thus considered shelf-stable. Hygroscopicity increased up to 42.44 and 39.84% for powder packaged in PET and ALP, respectively. The angle of repose for powders flowability increased to 19° (ALP) and 28° (PET), which indicated that the powders flowabili- ty significantly decreased upon storage. The degree of caking for powder packaged in ALP (43.69%) was much less severe than that of PET (84.51%). Powder packaged in ALP showed good solubility (81.07 - 99.01%) and satisfactory microbiological results (< log 2.58 CFU/g). The results recommended that ALP packaging was better suited for keeping spray-dried honey jackfruit powder.
Thermoplastic starch composites have attracted significant attention due to the rise of environmental pollutions induced by the use of synthetic petroleum-based polymer materials. The degradation of traditional plastics requires an unusually long time, which may lead to high cost and secondary pollution. To solve these difficulties, more petroleum-based plastics should be substituted with sustainable bio-based plastics. Renewable and natural materials that are abundant in nature are potential candidates for a wide range of polymers, which can be used to replace their synthetic counterparts. This paper focuses on some aspects of biopolymers and their classes, providing a description of starch as a main component of biopolymers, composites, and potential applications of thermoplastics starch-based in packaging application. Currently, biopolymer composites blended with other components have exhibited several enhanced qualities. The same behavior is also observed when natural fibre is incorporated with biopolymers. However, it should be noted that the degree of compatibility between starch and other biopolymers extensively varies depending on the specific biopolymer. Although their efficacy is yet to reach the level of their fossil fuel counterparts, biopolymers have made a distinguishing mark, which will continue to inspire the creation of novel substances for many years to come.
Modified atmosphere packaging (MAP) has become a popular method for packaging foods as it can extend the shelf life of food with minimal quality defect. Oxygen, nitrogen and carbon dioxide are the common gases used in MAP, Oxygen and carbon dioxide inclusive as only these two gaseous have the preservative effects on the packed food product. Their effect on microbial changes of any food product throughout storage period is highly depend on type of the product and packaging materials, appropriate gas composition, storage temperature, the ratio between gas and product volume, and hygienic manner during processing and packaging. MAP with highest percentage of carbon dioxide is proven to be more effective than vacuum packaging in inhibiting the growth of spoilage and pathogenic bacteria in many fishery products. This article reviews the consequences of MAP towards microbial changes in fishery products.
Dabai or Canarium odontophyllum Miq., from the family Burseraceae, is an important indigenous fruit to Borneo Island. However, it is a highly perishable fruit with short shelf life. Postharvest technology such as modified atmosphere packaging (MAP) can be used to maintain highly perishable fresh fruit quality and increase its shelf life. There is not much work has been carried out to study effect of MAP on dabai fruit. Therefore, this study was conducted to determine the effect of four different types packaging methods on the postharvest quality of dabai fruits. Total of 240 fruit were used for each replication and the experiment was repeated thrice. Fruit were divided equally into four groups with each group packed in low-density polyethylene plastic bag, low-density polyethylene plastic bags lined with tissue paper, low-density polyethylene plastic bag with vacuumed and control (unwrapped). The fruit were then stored in a cold room of 10°C for 8 days. The fruits were analyzed for peel and flesh colour (L*, C* and hue angle), CO2 and C2H4 production, weight loss, firmness, soluble solids concentration (SSC), titratable acidity (TA) and pH at every two days interval. Data were analyzed using analysis of variance and means was separated using Duncan’s multiple range tests. The use of MAP retained peel colour (L*, C* and hue angle values), flesh colour (L*values), SSC and TA of dabai fruit. The CO2 production in MAP fruit was significant lower than control. Although vacuum packed showed lowest weight loss, flesh discolouration, soggy texture and foul sour odour developed during 8 days of storage. Neither packing dabai fruit in low-density polyethylene plastic bag nor bag lined with tissue paper retained better fruit quality. Thus, it is recommended packing dabai fruit in low-density polyethylene plastic bag is sufficient to retain fruit quality during 8 days of storage at 10oC.
The objectives of this study were predicting the transmission and survival of L. monocytogenes in cooked ham during supply chain. Cooked ham are frequently contaminated with L. monocytogenes during postprocessing steps through contact on surface of processing, handling, packaging equipment. Transfer rate of L. monocytogenes on static and dynamic condition in various surface type was investigated. The prevalence and level of L. monocytogenes in cooked ham at plant as well as the prevalence of unsatisfactory processing at retail were studied. A Monte Carlo simulation model was created by using @risk. The simulation predicted that the prevalence was 11.76 % with 90% confidence interval of 2% to 25% and estimated level was -4.02 log CFU/cm2. It was estimated to be occurred on slicing step at plant. Our results suggest that, the prevalence and level of L. monocytogenes can be reduced by Good Handling Process application and/or HACCP application.
The objectives of this study were to develop composite films using various gelatin sources with corn oil (CO) incorporation (55.18%) and to investigate the mechanical and physical properties of these films as potential packaging films. There were increases (p < 0.05) in the tensile strength (TS) and puncture strength (PS) of films when the concentration of gelatin increased. The mechanical properties of these films were also improved when compared with films produced without CO. Conversely, the water barrier properties of composite films decreased (p < 0.05) when the concentration of gelatin in composite films increased. Comparing with pure gelatin films, water and oxygen barrier properties of gelatin films decreased when manufactured with the inclusion of CO.
This paper discusses sputtered silicon encapsulation as a wafer level packaging approach for isolatable MEMS devices. Devices such as accelerometers, RF switches, inductors, and filters that do not require interaction with the surroundings to function, could thus be fully encapsulated at the wafer level after fabrication. A MEMSTech 50g capacitive accelerometer was used to demonstrate a sputtered encapsulation technique. Encapsulation with a very uniform surface profile was achieved using spin-on glass (SOG) as a sacrificial layer, SU-8 as base layer, RF sputtered silicon as main structural layer, eutectic gold-silicon as seal layer, and liquid crystal polymer (LCP) as outer encapsulant layer. SEM inspection and capacitance test indicated that the movable elements were released after encapsulation. Nanoindentation test confirmed that the encapsulated device is sufficiently robust to withstand a transfer molding process. Thus, an encapsulation technique that is robust, CMOS compatible, and economical has been successfully developed for packaging isolatable MEMS devices at the wafer level.
The increase use of synthetic packaging films in food products has led to serious environmental problems due to their total non-biodegradability property. Nutrient composition and sensory acceptability of chicken patties formulated with various levels of Pleurotus sajor-caju popularly known as grey oyster mushroom (oM) and wrapped with degradable plastic were studied. The chicken patties were formulated with either 0, 25 or 50% of fresh oM. The results showed that chicken patty formulated with 25% PSC has protein content of 17.46% lower than the control patty which had 18.13% but it was not significant (p>0.05). After storage, cooked chicken patty formulated with 25% oM had protein content of 21.53% lower than the control patty (23 .90%) but it was not significant (p>0 .05). However, incorporation of oM in chicken patties resulted in decreasing of fat content significantly (p0 .05) from 15.58 (control) to 13.33% after storage. On the other nutrient, the concentration of f3-glucan were detected at values ranged between 0.70 and 0.76 (g1100 g) after 6 month. Other results showed that patty formulated with 25% oM received the highest scores for all attributes except for aroma. Meanwhile, patty prepared with 50% oM received the highest score of aroma attribute after 6 month of storage. However, the score values for all attributes of all oM-based patties were not statistically different with control patty (p> 0.05). In conclusion, the addition of oM at 25% can be recommended for the purpose of lowering fat content while keeping protein and f3-glucan unchanged without jeopardizing sensorial properties. This investigation therefore, suggested that biodegradable plastic can be used in packing any type of processed meat-based products.