In this study, natural Hydroxyapatite (HA) was extracted from clean cow bone by treatment with NaOH and heating at high temperature before ground into fine powder. The HA powder were than mixed together with binder for several hours. Dense HA were formed in die steel mould by using uniaxially pressing method. Sample was sintered at different temperature 1150, 1200, 1250 and 1300°C for several hours. The phases of specimen were identified using X-ray diffraction (XRD). The mechanical properties were analyzed using three-point bending testing and the microstructure was observed by scanning electron microscopy. From XRD results, natural HA shows phase of pure HA up to 1250 o C and fracture strength results indicated that the mechanical properties of specimen increase as temperature increase. From microstructure observation using SEM, HA specimen shows initial stages of sintering process at temperature 1150°C and show changes in microstructure evolution as temperature increase up to 1300°C.
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 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.
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.
This study examined the impact of wood fuel consumption on health outcomes, specifically under-five and adult mortality in Sub-Saharan Africa, where wood usage for cooking and heating is on the increase. Generalized method of moment (GMM) estimators were used to estimate the impact of wood fuel consumption on under-five and adult mortality (and also male and female mortality) in the region. The findings revealed that wood fuel consumption had significant positive impact on under-five and adult mortality. It suggests that over the studied period, an increase in wood fuel consumption has increased the mortality of under-five and adult. Importantly, it indicated that the magnitude of the effect of wood fuel consumption was more on the under-five than the adults. Similarly, assessing the effect on a gender basis, it was revealed that the effect was more on female than male adults. This finding suggests that the resultant mortality from wood smoke related infections is more on under-five children than adults, and also are more on female adults than male adults. We, therefore, recommended that an alternative affordable, clean energy source for cooking and heating should be provided to reduce the wood fuel consumption.
Barium strontium titanate (Ba0.7Sr0.3TiO3) powder was processed at temperature 80 o C by reacting titania sol in aqueous solutions that contained BaCl2, SrCl2 and NaOH at atmospheric pressure.
The structural characteristic of the powder and sintered pellet were studied using Scanning Electron Microscopy (SEM), X-ray Diffraction (XRD) whereas the electrical characteristic was determined via Impedance Spectroscopy (IS) and LCR meter. The synthesized powder was found to have a tetragonal phase after heating at 1300 o C. XRD pattern also showed the presence of secondary phase BaTi2O5 (BT2). The SEM results shows the fine grain size was in the range of 0.2 Pm to 0.4 Pm whereas the large ones are approximately 0.8 Pm to 1.2 Pm The ac response of sample sintered at 1300 o C indicated that three electrically different regions. Element 1 can be assigned as a ferroelectric grain boundary region and it is actually BT2, element 2 as a ferroelectric bulk region and the third element is a conductive core which has a low resistance (200 :) and capacitance value.
In the present work, the influence of microwave power and heating times on the quality
degradation of corn oil was evaluated. Microwave heating test was carried out using a domestic
microwave oven for different periods at low- and medium-power settings for the corn oil sample.
The changes in physicochemical characteristics related to oil degradation of the samples during
heating were determined by standard methods. In this study, refractive index, free fatty acid
content, peroxide value, p-anisidine value, TOTOX value, viscosity and total polar compound
of the oils all increased with increasing heating power and time of exposure. In GLC analysis,
the percentage of linoleic acid tended to decrease, whereas the percentage of palmitic, stearic
and oleic acids increased. The C18:2/C16:0 ratio decreased in all oil samples with increasing
heating times. Exposing the corn oil to various microwave power settings and heating periods
caused the formation of hydroperoxides and secondary oxidation products. The heating reduced
the various tocopherol isomers in corn oil and highest reduction was detected in γ-tocopherol.
Longer microwave heating times resulted in a greater degree of oil deterioration. Microwave
heating caused the formation of comparatively lower amounts of some degradative products in
the oil samples heated at low-power setting compared to medium-power setting. The present
analysis indicated that oil quality was affected by both microwave power and heating time.
This paper investigates the effect of the ratio of ammonium nitrate (AN) on the structural, microstructural, magnetic, and alternating current (AC) conductivity properties of barium hexaferrite (BaFe12O19). The BaFe12O19 were prepared by using the salt melt method. The samples were synthesized using different powder-to-salt weight ratio variations (1:3, 1:4, 1:5, 1:6 and 1:7) of BaCO₃ + Fe₂O₃ and ammonium nitrate salt. The NH₄NO₃ was melted on a hot plate at 170 °C. A mixture of BaCO₃ and Fe₂O₃ were added into the NH₄NO₃ melt solution and stirred for several hours using a magnetic stirrer under a controlled temperature of 170 °C. The heating temperature was then increased up to 260 °C for 24 hr to produce an ash powder. The x-ray diffraction (XRD) results show the intense peak of BaFe12O19 for all the samples and the presence of a small amount of the impurity Fe₂O₃ in the samples, at a ratio of 1:5 and 1:6. From the Fourier transform infra-red (FTIR) spectra, the band appears at 542.71 cm - 1 and 432.48 cm - 1 , which corresponding to metal⁻oxygen bending and the vibration of the octahedral sites of BaFe12O19. The field emission scanning electron microscope (FESEM) images show that the grains of the samples appear to stick each other and agglomerate at different masses throughout the image with the grain size 5.26, 5.88, 6.14, 6.22, and 6.18 µm for the ratios 1:3, 1:4, 1:5, 1:6, and 1:7 respectively. From the vibrating sample magnetometer (VSM) analysis, the magnetic properties of the sample ratio at 1:3 show the highest value of coercivity Hc of 1317 Oe, a saturation magnetization Ms of 91 emu/g, and a remnant Mr of 44 emu/g, respectively. As the temperature rises, the AC conductivity is increases with an increase in frequency.
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.
Tin selenide (SnSe) and copper indium diselenide (CuInSe2) compounds were synthesized by high temperature reaction method using combination of sealed ampoule (at relatively low pressure ~10-1 Pa without inert gas) and heating at specific temperature profile in rocking furnace. Powder X-Ray diffraction analysis showed that the products involved only single phases of SnSe and of CuInSe2 only. Using the reaction products as source materials, the SnSe and CuInSe2 thin films were vacuum-deposited on glass substrates at room temperature. Structural, elemental, surface morphological and optical properties of the as-deposited films were studied by X-Ray diffraction (XRD), energy dispersive X-Ray (EDX) analysis, field emission scanning electron microscopy (FESEM) and UV-Vis-NIR spectroscopy. Single phase of SnSe and CuInSe2 films were obtained by thermal evaporation technique from synthesized SnSe and CuInSe2 compound without further treatment.
A 1.7 m2 flat plate solar air heater was designed and developed in the Department of Agricultural Mechanization, The University of Agriculture Peshawar, Pakistan in collaboration with the Department of Environmental Sciences, University of Peshawar, Pakistan. It was operated under an average solar irradiance of 0.9 kJ.m-2.h-1 in the month of September, 2013. It worked under an efficiency of 7.5 to 21%. The heat collected by the air heater was given to air flowing as a medium inside it. This hot air was given to a drying section and water heating tank for drying and water heating purposes. The drying section provided a temperature in the range of 40-50oC and humidity of 10-30% from 10:00 am to 3:00 pm. The water heating tank provides hot water with a temperature of 35- 45oC from 10:00 am to 5:00 pm. Furthermore, the drying section was used to dry apples, onions and persimmons. All the products showed a consistent moisture loss from them with an optimum drying rate. The two term exponential model showed that all the three products dried have a good correlation with drying time with R2 values higher than 0.90. It was concluded that flat plate solar air heaters is the best technology for water heating and drying purposes and is a good alternative of conventional energy sources.
The aim of this study was to evaluate on how heat treatments by microwave oven may affect the oxidative degradation of sunflower oil (SFO) and its blend with palm olein (Po). The blend was prepared in the volume ratio of 40:60 (Po: SFO, PSF). The samples were exposed to microwave heating at medium power setting, for different periods. In this study, refractive index, free fatty acid content, peroxide value, p-anisidine value, total oxidation (Tomx), specific extinction, viscosity, polymer content, polar compounds and food oil sensor value of the oils all increased, whereas iodine value and C 18:21C16:0 ratio decreased as microwave heating progressed. Microwave heating temperature increased with increasing heating time and longer heating times resulted in a greater degree of oil deterioration. The percentage of linoleic acid tended to decrease, whereas the percentage of palmitic acid increased. The effect of adding PO to SFO on the formation of free fatty acids and conjugated dienes during microwave treatment was not significant (p< 0.05). No significant differences in food oil sensor value was observed between SFO and PSF. Based on the most oxidative stability criteria, it can be concluded that the microwave heating caused the formation of comparatively lower amounts of oxidation products in PSF compared to SFO, indicating a lower extent of oxidative degradation of PSF.
The efficacy of pandan leaf extract (PLE) addition on the oxidative degradation of sunflower oil (SFO) during microwave heating was studied. 80% of methanol extract showed better antioxidant action than the 100% methanol or ethanol extract and the total phenolic contents, DPPH radical scavenging activity and linoleic acid system of PLE were found to be 1845.50 mg GAE/100 g, 60.62-89.87% and 82.21%, respectively. 80% of methanolic extracts at different concentrations (0.1, 0.2 and 0.4 wt. %) were added to SFO. The antioxidant treated and control oil samples were subjected to microwave heating and were analyzed at regular intervals for the extent of oxidative changes following the measurements of peroxide value, p-anisidine value, TOTOX, free fatty acid, specific extinction, iodine value, viscosity, polar compounds and fatty acid composition. The PLE were found to be quite effective towards suppressing the primary and secondary oxidation products in the tested oil. The order of effectiveness (p<0.05) was BHA > 0.4% PLE > 0.2% PLE > 0.1% PLE > control. The present results suggested that antioxidant extract from pandan leaf might be used to protect vegetable oils from oxidation.
ZnO nanowires have been synthesized using a catalyst-free carbothermal reduction approach on SiO2-coated Si substrates in a flowing nitrogen atmosphere with a mixture of ZnO and graphite as reactants. The collected ZnO nanowires have been characterized by X-ray diffraction, scanning electron microscopy, energy dispersive spectroscopy and photoluminescence spectroscopy. Controlled growth of the ZnO nanowires was achieved by manipulating the reactants heating temperature from 700 to 1000 oC. It was found that the optimum temperature to synthesize high density and long ZnO nanowires was about 800 0C. The possible growth mechanism of ZnO nanowires is also proposed.
Ash gourd (Benincasa hispida, Bh) is traditionally claimed useful in treating asthma, cough, diabetes, haemoptysis and hemorrhages from internal organs, epilepsy, fever and balancing of the body heat. One of the major phenolic acids presented in Benincasa hispida is gallic acid, a phenolic compound which is linked with its ability in reducing Type II diabetes. The aim of the present study was to investigate the effect of different extraction techniques on the concentration of gallic acid in Bh. The Bh extracts were prepared with three different techniques namely; fresh extract (FE), low heating (LH) and drying and heating (DH). The gallic acid has been detected and quantified using high performance liquid chromatography (HPLC) coupled with uv-Vis detector. The amount of gallic acid detected in FE, LH and DH were 0.036, 0.050 and 0 272 mg1100 g, respectively. The limits of detection was 0.75 liglmL while the limit of quantification and recovery were 2.50 liglmL and 95 .53% , respectively. In summary, HPLC technique coupled with vv detector systems able to quantify gallic acid in Bh extracts. The gallic acid were present at higher concentration in Bh extracted using drying and heating, followed by low heating and fresh extract methods.
owder injection molding (PIM) is able to produce porous titanium alloy/hydroxyapatite composite through the space holder technique. Thermal debinding and sintering processes were the main challenges due to different properties of metal and ceramic in producing such composite. This study focused on the effect of different space holders on the physical and mechanical properties of debound and sintered porous titanium aloi/hydroxyapatite composite. The feedstock is containing of 80 wt. % of titanium alloy/hydroxyapatite with 20 wt. % of space holders such as sodium chloride (NaCl) and polymethylmethacrylate (PMMA), respectively. The binders were then removed from the injected samples by two stages of debinding; solvent and thermal debinding. The sintering was performed at three different temperatures 1100oC, 1200oC and 1300oC at a heating rate of 10oC /min and holding time of 5 h. It was found that the samples containing PMMA space holder was fractured after sintering. While, the samples containing NaCl space holder successfully formed pores and not fractured. At sintering temperature of 1300oC, the density, compressive strength and porosity volume percentages for the sintered sample containing NaCl space holder were 3.05 g/cm3, 91.7 MPa. and 11.9 vol%, respectively.