The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled heating conditions. RBDPO was heated continuously for 24 h at 160, 170, and 180 °C, with oil sampled at four hour intervals. Thermo-oxidative alterations were measured through various parameters, such as monomeric oxidized triacylglycerols (oxTAG), total polar compounds (TPC), polymerized triacylglycerols (PTG), oxidative stability, and fatty acid composition. After 24 h of heating, the TPC and triacylglycerol oligomers showed a linear increase with heating time at all heating temperatures. At the end of the heating study, more epoxy acids were formed than keto and hydroxy acids. Moreover, caprylic acid, which was not present in fresh oil, was formed in significant amounts. The increase in oxTAG was strongly correlated with the increase in the p-anisidine value and total oxidation value. The decreases in diacylglycerol and free fatty acids were strongly correlated with an increase in PTG.
The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v) of lard and analyzed using a gas chromatography flame ionization detector, high performance liquid chromatography, and differential scanning calorimetry. The results revealed that the mixing of lard in cocoa butter showed an increased amount of oleic acid in the cocoa butter while there was a decrease in the amount of palmitic acid and stearic acids. The amount of POS, SOS, and POP also decreased with the addition of lard. A heating thermogram from the DSC analysis showed that as the concentration of lard increased from 3% to 30%, two minor peaks at -26 °C and 34.5 °C started to appear and a minor peak at 34.5 °C gradually overlapped with the neighbouring major peak. A cooling thermogram of the above adulterated cocoa butter showed a minor peak shift to a lower temperature of -36 °C to -41.5 °C. Values from this study could be used as a basis for the identification of lard from other fats in the food authentication process.
Most of the automotive companies use cast iron for their engine blocks. Restoration of obliterated number on these iron surfaces by chemical etching is known to be quite difficult. Heating of the obliterated surface using oxyacetylene flame is an alternative recovery treatment suggested in literature and used in practice. However chemical etching has been established to be the most sensitive technique for detection of metal deformation present under stamped serial numbers. Hence, the current work investigated the suitability of some common etchants on cast iron surfaces with a view to determining the most suitable one for revealing the obliterated marks. The reagents tested were mostly copper containing Fry's reagent and its modifications. Two cast iron engine blocks (3.29%C and 3.1%C) of two cars--a Proton Saga and a Toyota--were utilized for the experiments. The engine blocks were cut into several small plates and each plate was stamped with some numerical characters at 8 kN load using Instron Table Mounted Universal Testing Machine. The depth of stamping impression varied between 0.2 mm and 0.3 mm. The stamped number was completely ground off manually using a metal file. The grounded surface was then polished smooth using emery papers and etched with a few selected reagents mostly by swabbing. Experimental results showed that a modified Fry's composition consisting of 4 5g CuCl(2), 100 mL HCl, and 180 mL H(2)O restored the number with better contrast at a reasonably shorter time. The above reagent is a slightly modified form of one of the Fry's original compositions--45 g CuCl(2), 180 mL HCl, and 100 mL H(2)O. Quite importantly the proposed reagent restored the original stamped numbers of both Proton and Toyota cars and also a Mitsubishi car that had been obliterated. The most widely used Fry's composition (90 g CuCl(2), 120 mL HCl and 100 mL H(2)O), although recovered the obliterated number, did not cause the desired contrast.
Synthetic plastics are severely detrimental to the environment because non-biodegradable plastics do not degrade for hundreds of years. Nowadays, these plastics are very commonly used for food packaging. To overcome this problem, food packaging materials should be substituted with "green" or environmentally friendly materials, normally in the form of natural fiber reinforced biopolymer composites. Thermoplastic starch (TPS), polylactic acid (PLA) and polybutylene succinate (PBS) were chosen for the substitution, because of their availability, biodegradability, and good food contact properties. Plasticizer (glycerol) was used to modify the starch, such as TPS under a heating condition, which improved its processability. TPS films are sensitive to moisture and their mechanical properties are generally not suitable for food packaging if used alone, while PLA and PBS have a low oxygen barrier but good mechanical properties and processability. In general, TPS, PLA, and PBS need to be modified for food packaging requirements. Natural fibers are often incorporated as reinforcements into TPS, PLA, and PBS to overcome their weaknesses. Natural fibers are normally used in the form of fibers, fillers, celluloses, and nanocelluloses, but the focus of this paper is on nanocellulose. Nanocellulose reinforced polymer composites demonstrate an improvement in mechanical, barrier, and thermal properties. The addition of compatibilizer as a coupling agent promotes a fine dispersion of nanocelluloses in polymer. Additionally, nanocellulose and TPS are also mixed with PLA and PBS because they are costly, despite having commendable properties. Starch and natural fibers are utilized as fillers because they are abundant, cheap and biodegradable.
The implementation of this research consists of 2 (two) aspects: the making and testing of bio-briquettes called technological aspects and economic analysis called economic aspects. Bio-briquettes is made from cashew nutshell waste obtained from Southeast Sulawesi, Indonesia. It is followed by pyrolysis, which is carried out in a simple batch type reactor by heating using liquefied petroleum gas (LPG). The bio-briquettes product has a calorific value of 29.49 MJ/kg, moisture content of 5.3%, ash content of 4.96%, volatile substances content of 17.16%, and carbon content of 72.62%, which meets the universally accepted bio-briquettes standard (SNI 016235-2000), Japanese, English and ISO 17225. The bio-briquettes product is suitable as an energy source. The economic analysis of the cashew nutshell was analyzed to determine its economic feasibility. For the bio-briquettes production capacity in 2,000 tons/year, cashew nut shell-briquettes products can be sold at 1,052,878 USD/year. The total production cost is USD842,304/year. The net profit is of USD147,402/year. The cost of LPG for 2,000 tons/year production capacity is USD954,358/years. The replacement of LPG with cashew seed bio-briquettes tends to help the average household of Muna Regency community to reduce the annual cost by 37.00%. In conclusion, bio-briquettes production's economic feasibility as analyzed from the investment rate is 23.55%, payout time is 3.42 years, and break-even point is 50.09%.
In this article, we numerically investigate the influence of thermal radiation and heat generation on the flow of an electrically conducting nanofluid past a nonlinear stretching sheet through a porous medium with frictional heating. The partial differential equations governing the flow problems are reduced to ordinary differential equations via similarity variables. The reduced equations are then solved numerically with the aid of Keller box method. The influence of physical parameters such as nanoparticle volume fraction ϕ, permeability parameter K, nonlinear stretching sheet parameter n, magnetic field parameter M, heat generation parameter Q and Eckert number Ec on the flow field, temperature distribution, skin friction and Nusselt number are studied and presented in graphical illustrations and tabular forms. The results obtained reveal that there is an enhancement in the rate of heat transfer with the rise in nanoparticle volume fraction and permeability parameter. The temperature distribution is also influenced with the presence of K, Q, R and ϕ. This shows that the solid volume fraction of nanoparticle can be used in controlling the behaviours of heat transfer and nanofluid flows.
This study evaluates the effects of subcritical hydrothermal treatment on palm oil mill effluent (POME) and its concomitant formations of solid hydrochar, liquid product and gaseous product. The reactions were carried out at temperatures ranged 493 K-533 K for 2 h. The highest reduction of chemical oxygen demand (COD) and biochemical oxygen demand (BOD) were 58.8% and 62.5%, respectively, at 533 K. In addition, the removal of total suspended solids (TSS) achieved up to 99%, with the pH of POME reaching 6 from the initial pH 4. The gas chromatography coupled with mass spectroscopy (GC-MS) analysis showed that the fresh POME contained n-Hexadecanoic acid as the dominant component, which gradually reduced in the liquid product in the reaction with increased temperature, in addition to the attenuation of carboxyl compounds and elevation of phenolic components. The gaseous products contained CO2, CO, H2, and C3 - C6 hydrocarbons. Traces of CH4 were only found at 533 K. CO2 is the dominant species, where the highest of 3.99 vol% per 500 mL working volume of POME recorded at 533 K. The solid hydrochars showed negligible morphological changes across the reaction temperature. The O/C atomic ratio of the hydrochar range from 0.157 to 0.379, while the H/C atomic ratio was in the range from 0.930 to 1.506. With the increase of treatment temperature, the higher heating value (HHV) of the hydrochar improved from 24.624 to 27.513 MJ kg-1. The characteristics of hydrochar make it a fuel source with immense potential. POME decomposed into water-soluble compounds, followed by deoxygenation (dehydration and decarboxylation) in producing hydrochar with lower oxygen content and higher aromatic compounds in the liquid product. Little gaseous hydrocarbons were produced due to subcritical hydrothermal gasification at low temperature.
Treatment of vanadium(V) oxide with an ethanol-concentrated sulfuric acid mixture, followed by the addition of an equimolar amount of beta-alanine and sodium hydroxide, and finally raising the pH to 3.9 with sodium carbonate solution, under continuous heating in a water bath and in the presence of air, leads to the polyionic sodium cyclo-[mu(6)-(sulfato-O,O',O'')tris[mu-(beta-alanine-O,O')-mu-oxo]tris(mu-hydroxo-mu-oxo)hexa[oxovanadium(V)]] sulfate tridecahydrate which crystallizes in the monoclinic P2(1)/n space group [a = 9.5192(4), b = 20.1185(9), c = 22.6174(9) A, beta = 97.011(1) degrees; Z = 4]. The crown-shaped polyoxovanadium(V) cluster cation, with carboxylate-bridging amino acid ligands, has an Anderson structure with two unique capping sulfato ligands. Its structural analysis, together with IR, UV-vis, and preliminary data on its solution properties, is presented.
The activities of lipase produced by five lipases-producing thermophilic bacteria strains (SY1, SY5, SY6, SY7 and SY9) isolated from Selayang Hot Spring in the western part of Peninsular Malaysia were analyzed and compared. SY7 and SY9 had considerably higher lipolytic activities than those of SY1, SY5 and SY6. Thermostabilities of lipase produced by all strains were determined after heating at 80°C for 30 minutes. Strain SY7 retained the highest lipolytic activity of 77%, while others had infinitesimally low thermostability (retaining less than 34% of their original activity) at the same temperature and time. SY7 was chosen for further characterization because it showed exceptionally high lipase activity and thermostability. It was identified as belonging to Bacillus species by the conventional Gram-staining technique, Biochemical tests and Biolog Microstation system. By using 16S rRNA gene sequencing, strain SY7 generated the same expected PCR product with molecular weight of 1500 base pair. It displayed 98% sequence similarity to Bacillus cereus strain J-1 16S rRNA gene partial sequence with accession number: AY305275 and has been deposited in the database of Genbank.
Chicken breast muscle powder (CBMP) was treated as a function of heating temperature, heating time and amount of alkali added. The pre-treated CBMP was then blended with modified waxy corn starch (MWCS) and characterized by flow analysis and temperature sweep. Flow analysis revealed that the blend behaved as a shear thickening and time dependent fluid with a yield stress. Statistical analysis showed that only linear and quadratic effects of heating temperature and heating time caused significant effects on flow behaviour index, consistency index and yield stress (p
Chili shrimp paste (CSP) is a favorite condiment in Southeast Asia. Microbial spoilage makes CSP unsuitable for consumption within several days. Thermal treatment was applied to produce microbiologically safe CSP. The effect of heating process on physicochemical and sensorial properties of CSP was studied. Heating at the optimum condition (21.6 min, 80 ˚C) has been shown effective and reliable in controlling microorganisms in CSP. Complete inactivation of peroxidase activities could not be accomplished at the optimal point, and significant reduction of the total phenolic and capsaicinoids contents was observed. Sensorial evaluation indicated that thermally processed CSP was less preferred by panelists when compared to freshly prepared samples of dry weight respectively.
Pineapple (Ananas comosus), Bromeliaceae family, is a fruit grows in tropical countries including Malaysia. This fruit has several pharmacological benefits due to the presence of high concentration of bromelain (cysteine proteases). Condition of elevated temperature will induce deformation of enzyme and result in loss of activity. Sulfhydryl groups in cysteine proteases are readily to be oxidized and might account for the denaturation of bromelain at elevated temperature. Polyphenol from ethanolic cashew leave extract could be complexed with bromelain to stabilize the enzymatic activity. In thermal stability test, the heat damage effect on bromelain was ten times reduced after complexing with cashew extract. The enzymatic activity of free bromelain decreased gradually from 25 o C to 95 o C. Complexed bromelain was stable in activity to heating up to 85 o C. Bromelainpolyphenol complex showed a good heat resistance. The result revealed that polyphenol could protect bromelain in pineapple juice from heat denaturation.
The aim of the present study was to evaluate the effect of chicken nuggets addition on the degradation of canola oil during frying compared to the changes occurring when the same frying medium was simply heated at frying temperature as control. Heating or frying test was carried out at 185±5oC using electric fryer for 8 h/day for 3 consecutive days and the oil sample was collected every 4 h. The changes in fatty acids composition and physicochemical properties of the oil samples during frying and controlled heating experiments were monitored. In this study, refractive index, free fatty acid content, peroxide value, p-anisidine value, polar compounds and viscosity of the oils all increased, whereas iodine value and C18:2/C16:0 ratio decreased as heating or frying progressed. The percentage of linoleic acid tended to decrease, whereas the percentages of palmitic acid increased. Gas chromatography analysis revealed that adding chicken nuggets to heated canola oil led to higher decrease in the ratio of C18.2/C16:0 compared to what was measured when the fat alone was heated at frying temperature. The presence of chicken nuggets accelerates the formation of polymerization products and polar compounds in canola oil during frying.
The effect of ribose-induced Maillard reaction on the physical and mechanical properties of gelatin films was investigated. Bovine gelatin solution (5 g/100 mL) containing glycerol and sorbitol (1:1) was mixed with 20% (R20), 40% ribose (R40), or 40% sucrose (S40) (weight % is based on gelatin dry weight) followed by heating (90ºC, 2 h) and oven drying to produce dried gelatin films. R20 and R40 films were brownish in color with lower light transparency, while CF (control film; without sugars) and S40 were colorless and had higher transparency. Tensile strength and Young Modulus values of the films were in the order; CF > R20 > R40 > S40, while elongation at break was in the order; R40 > S40 > R20 > CF. Water solubility and swelling percentages of the films were in the order; CF > S40 > R20 > R40, indicating the occurrence of insoluble “Maillard complexes” within R20 and R40 films. R20 and R40 films showed maximum light absorption at wavelength of 200 − 350 nm, whilst S40 and CF showed maximum absorbance at 200 − 250 nm. The addition of ribose yielded gelatin films with increased protection against UV light, even though the presence of sugars might had disrupted the inter connection of junction zones and decrease in mechanical properties. Occurrence of the Maillard reaction within R20 and R40 films could be the main reason for differences in physical and mechanical properties of films containing ribose that were formed from heated film-forming solutions.
A study was carried out to compare the composition and thermal profiles of the fat component of six brands of commercial biscuits (BA, BB, BC, BD, BE & BF) with those of lard and palm oil. Extraction of fat from biscuit samples was done using petroleum ether according to the soxhlet extraction procedure. The isolated fat samples along with lard and palm oil were analyzed using gas liquid chromatography (GLC), reversed-phase high performance liquid chromatography (RP-HPLC), and differential scanning calorimetry (DSC). According to GLC analysis, palm oil, lard and all six biscuit brands had either palmitic or oleic acid as major fatty acids. Sn-2 positional analysis of fatty acids showed that oleic (> 60%) as the most dominant fatty acid of palm oil and biscuit brands BA, BB, BC, and BD while palmitic (> 60%) as the most dominant fatty acid of lard and biscuit brands BE and BF. RP-HPLC analysis showed that the triacylglycerol (TAG) profiles of lard and biscuit brands BE and BF were closely similar while those of brands BA, BB, BC, and BD and palm oil were similar. DSC analysis showed that the cooling and heating profiles of lard and brands BE and BF were similar, while those of palm oil and brands BA, BB, BC, and BD were similar. Hence, this study concluded that biscuit brands BE and BF are not suitable for consumers whose religious restriction prohibit the use of lard as food ingredient.
The addition of ribose to minced chicken or minced pork followed by heating at 95oC yielded minced
meat with different pH, colour (CIE L*, b*) and absorbance values that can be used as indicators for species differentiation. The higher intensity of the Maillard reaction parameters in minced chicken was due to the higher protein and lysine contents, and the presence of more water-soluble proteins within the minced chicken during heating. Cluster analysis using Maillard reaction parameters showed that the two types of minced meat could be classified into two different groups. A confidence interval (95% confidence) analysis revealed that the absorbance, CIE L* values, and CIE b* values could be used as indicators for differentiation between the two types of minced meat, as the intervals between these Maillard reaction parameters for the two minced meats were far apart.
Differential scanning calorimetry (DSC) is developed and used for detection of butter adulteration with lard. Butter has the similar characteristics to lard makes lard a desirable adulterant in butter. DSC provides unique thermal profiling for lard and butter. In the heating thermogram of the mixture, there was one major endothermic peak (peak A) with a smaller shoulder peak embedded in the major peak that gradually smoothed out to the major peak as the lard percent increased. In the cooling thermogram, there were one minor peak (peak B) and two major exothermic peaks, peak C which increased as lard percent increased and peak D which decreased in size as the lard percent increased. From Stepwise Multiple Linear Regression (SMLR) analysis, two independent variables were found to be able to predict lard percent adulteration in butter with R2 (adjusted) of 95.82. The SMLR equation of lard percent adulteration in butter is 293.1 - 11.36 (Te A) - 2.17 (Tr D); where Te A is the endset of peak A and Tr D is the range of thermal transition for peak D. These parameters can serve as a good measurement parameter in detecting lard adulteration in butter. DSC is a very useful means for halal screening technique to enhance the authenticity of Halal process.
Changes in the physicochemical properties of wheat, sago, tapioca and potato starches were studied
after heating for 1 hour at 100oC, 110oC, and 120oC and for 2 hours at 120oC. These properties were characterised through the swelling behaviour of starch granules, amount of carbohydrate materials leached from the granules, starch paste retrogradation rate and gel strength. For all starches except wheat, the swelling ability, rate of retrogradation and gel strength decreased while solubility increased with increasing temperature and heating time. Wheat starch followed this pattern only when heated at 120oC for 1 and 2 hours. Gel strength correlated well with the ratio of amylose to amylopectin (R) in the leachate. To produce fried crackers with good expansion properties, the granule has to be sufficiently degraded so as to allow more amylopectin to be leached out to achieve R value of 0.25-0.5. This can be achieved by heating wheat starch at 120oC for 1 hour or longer.
Magnesol XL concentration (0.5, 1, 3 and 5%), heating temperature (25, 50, 70 and 90 ˚C) and time (5, 10, 15 and 20 mnt) during purification to the color properties (Lightness L*, redness a* and yellowness b*) of Sardinella lemuru oil were evaluated. Purification using Magnesol XL in any condition effectively increase the L* and a* value but reduced the b* value of the lemuru oil. Highest L* value (96.57) was achieved at the treatment temperature 90 ˚C, 5 % level of Magnesol XL concentration and 5 minutes process. Lowest a* value (more green color) was obtained at treatment 70 ˚C temperature, 5% level of concentration and 15 minutes, then lowest b* value was obtained at treatment 90 ˚C temperature, 5 % concentration and 5 minutes process. All the refined lemuru oil’s result had a hue angle higher than 90˚ representing the light greenish-yellow color.
Honey is usually subjected to filtration and heating for bottling before commercialization. However, there is no standard procedure available for thermal treatment on honey. Honey is thermally heated at various temperature and duration based on individual experience to prolong the shelf life of honey in the market. The heating methods might decrease the biochemical components such as nutrients, enzymatic activities and vitamins to certain extent. In addition to water reduction, thermal treatment on sugar rich honey usually accompanied by the formation of 5-hydroxymethylfurfural (HMF). In the present study, the biochemical components in three commonly consumed honey in Malaysia, namely tualang, gelam and acacia honey were investigated before and after thermal treatment at 90oC for 30 min. The short period of heating time was found to degrade nutrients, enzymatic activities and water soluble vitamins in honey. The degradation of protein and enzyme via proteolytic digestion had attributed to the increase of free amino acids in honey. Based on the multivariate analysis, the most thermally affected biochemical components are crude fat, panthotenic acid (Vitamin B5) and diastase activity which explain for 86.4% of the total variance. The kinetic studies on the HMF formation revealed that the honey samples followed zero order kinetic model for the first 60 min of heating at 90oC. The findings indicate that the temperature and duration of heating during honey processing is essential to be investigated according to the honey origin. The initial biochemical composition of honey would affect the kinetic profile of HMF formation.