scholarly journals The effects of vacuum cooling to post-pasteurized honey on diastase enzyme activity and physical properties of Riau Forest Honey

2021 ◽  
pp. 114-122
Author(s):  
Silvi Astri Cahyani ◽  
Anang Lastriyanto ◽  
Sandra Malin Sutan ◽  
Sumardi Sumardi
Keyword(s):  
Enzyme Activity ◽  
Physical Properties ◽  
Sweet Taste ◽  
Sugar Solution ◽  
Cooling Method ◽  
Vacuum Cooling ◽  
Conventional Cooling ◽  
Traditional Natural ◽  
Main Component ◽  
Short Time

Honey is defined as a traditional natural liquid which usually has a sweet taste derived from the nectar of flowers. The main component of honey is a natural saturated sugar solution consisting of a mixture of complex carbohydrates and contains various important micro-nutrients such as vitamins, minerals, enzymes, and organic compounds. These micro-nutrients are very susceptible to damage during the honey processing process. In this study, a cooling method in the form of vacuum cooling was applied with the aim of maintaining the micro-nutrients in honey. Vacuum cooling that is applied after the pasteurization process aims to release the latent heat trapped in the honey in a relatively short time and minimize damage to micronutrient, especially the diastase enzyme. The research design consisted of 2 factors, namely the volume chamber consisting of 12.5%, 25%, and 50%. The second factor is the cooling method which consists of conventional and vacuum cooling. The samples from the research were tested on diastase enzyme activity and the physical properties of honey such as moisture content, density, and acidity. The results showed that cooling with the vacuum cooling method had lower water content, low acidity, high density, and better diastase enzyme activity compared to conventional cooling.

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

Ti-679

Alloy Digest ◽  
1966 ◽  
Vol 15 (11) ◽  
Keyword(s):  
High Temperature ◽  
Physical Properties ◽  
Tensile Properties ◽  
Creep Strength ◽  
Heat Treating ◽  
High Temperature Alloy ◽  
Temperature Performance ◽  
Time Strength ◽  
Short Time

Abstract Ti-679 is a titanium high temperature alloy having an excellent combination of short-time strength, creep strength and stability to 900 F. This datasheet provides information on composition, physical properties, elasticity, and tensile properties as well as creep. It also includes information on high temperature performance as well as forming, heat treating, machining, and joining. Filing Code: Ti-48. Producer or source: Titanium Metals Corporation of America.

scholarly journals PURIFICATION AND PHYSICAL PROPERTIES OF GROUP C STREPTOCOCCAL PHAGE-ASSOCIATED LYSIN

1971 ◽  
Vol 133 (5) ◽  
pp. 1105-1117 ◽  
Author(s):  
Vincent A. Fischetti ◽  
Emil C. Gotschlich ◽  
Alan W. Bernheimer
Keyword(s):  
Molecular Weight ◽  
Enzyme Activity ◽  
Physical Properties ◽  
Total Protein ◽  
Sedimentation Coefficient ◽  
Polyacrylamide Gel ◽  
Single Band ◽  
Purification Procedure ◽  
Sh Group ◽  
Stokes Radius

A purification procedure for the Group C phage-associated lysin is described utilizing tetrathionate to protect the enzyme's -SH group(s) from thiol-inactivating agents. A 652-fold purification has been accomplished yielding a solution in which the enzyme activity corresponds to essentially a single band on polyacrylamide gel which accounts for 70% of the total protein in the preparation. A molecular weight of 101,000 and frictional ratio of 1.526 was determined for the lysin utilizing experimentally determined values for its Stokes radius and sedimentation coefficient.

scholarly journals Considerations regarding the use of cryogenic cooling in metal cutting as an alternative to conventional cooling – brief review

2018 ◽  
Vol 178 ◽  
pp. 03014
Author(s):  
Ana Maria Bocăneţ ◽  
Cristian Croitoru
Keyword(s):  
Process Parameters ◽  
Metal Cutting ◽  
Cutting Tools ◽  
Green Manufacturing ◽  
Cryogenic Cooling ◽  
Cutting Process ◽  
Cooling Method ◽  
Conventional Cooling ◽  
Industrial Solutions

This paper presents a study regarding the latest researches on cryogenic cooling used in metal cutting as an opportunity for achieving green manufacturing, in terms of cryogenic methods, cutting tools, effects on cutting process parameters, industrial solutions and some possible applications in the areas where this cooling method presents deficiencies.

Comparison of the Quality of Cooked Beef Products Cooled by Vacuum Cooling and by Conventional Cooling

LWT ◽  
2000 ◽  
Vol 33 (1) ◽  
pp. 21-29 ◽  
Author(s):  
Karl McDonald ◽  
Da-Wen Sun ◽  
Tony Kenny
Keyword(s):  
Vacuum Cooling ◽  
Beef Products ◽  
Conventional Cooling

Observation of Impact of Progressive Cooling System on Temperature Field Distributions on Surfaces of Injection Moulded Plastic Parts

2015 ◽  
Vol 669 ◽  
pp. 19-28
Author(s):  
Martin Seidl ◽  
Jiří Bobek ◽  
Petr Lenfeld ◽  
Jiří Habr ◽  
Luboš Bĕhálek ◽  
...  
Keyword(s):  
Heat Transfer ◽  
Temperature Field ◽  
Technology Implementation ◽  
Complex Geometry ◽  
Cooling System ◽  
Technological Parameters ◽  
Cooling Method ◽  
Heat Quantity ◽  
Conventional Cooling ◽  
Plastic Parts

Cooling the injection moulds with using of liquid CO2 is rated among progressive and innovative tempering systems nowadays. In the ideal case this cooling method is chosen in combination with conventional drilled or milled tempering channels where the heat transfer medium flows. These wide-spread ways of cooling are not very often effective enough and they do not provide required accuracy of heat transfer control during production by injection moulding technology. Implementation of capillary tubes that bring the liquid CO2 to critical zones enables local increasing of heat transfer. Regulation of liquid CO2 amount that is injected into mould enables removal of required heat quantity in a very short time period. In this way the homogenous rate of part cooling can be achieved which is very difficult when producing the parts with complex geometry or with combination of various wall thickness. The final mechanical and physical properties of moulded parts accrue from properties of polymer material, part design and used technological parameters. This article deals with evaluation of technological parameters, concretely the cooling parameters of both the conventional cooling method and the system utilizing the cooling potential of liquid CO2. The analysis is focused on observation of temperature field distribution on injected part surfaces.

scholarly journals Tannase Production by Aspergillus niger

2007 ◽  
Vol 4 (2) ◽  
pp. 192-198 ◽  
Author(s):  
N. Lokeswari ◽  
K. Jaya Raju
Keyword(s):  
Enzyme Activity ◽  
Aspergillus Niger ◽  
Gallic Acid ◽  
Incubation Period ◽  
Pollution Control ◽  
Glucose Concentration ◽  
Culture Broth ◽  
Mole Percent ◽  
Percent Conversion ◽  
Short Time

A method for assay of microbial tannase (Tannin acyl hydrolase) based on the formation of chromogen between gallic acid and rhodanine is reported. Maximum Tannase production occurred in the culture broth containing 1-2% (w/v) tannic acid and 0.05 – 0.1% (w/v) glucose. The pH, incubation period, temperature and Glucose concentration optima of Tannase production was found at 5.5, 36 h, 35°C and 0.5% respectively. These properties make the enzyme suitable for pollution control and bioprocess industry. This assay is very simple, reproducible, and very convenient, and with it Tannase activity can be measured in relation to the growth of the organism. Aspergillus niger exhibited higher enzyme activity showing about 65 mole percent conversion respectively after a 36 h incubation period. The assay is complete in a short time, very convenient and reproducible.

scholarly journals Pengaruh Penambahan Labu Kuning dan Kacang Hijau Ditinjau Dari Sifat Fisik, Organoleptik dan Kandungan Gizi Makanan Tradisional Nagasari

2017 ◽  
Vol 13 (2) ◽  
pp. 110-117
Author(s):  
Desi Nur Yuniyanti ◽  
Elza Ismail ◽  
Joko Susilo
Keyword(s):  
Physical Properties ◽  
Nutrient Content ◽  
Simple Random Sampling ◽  
Rice Flour ◽  
Sweet Taste ◽  
Yellow Colour ◽  
The Public ◽  
Quasi Experimental ◽  
The Difference ◽  
The One

An effort done to decrease dependence toward rice flour is by changing rice flour with pumpkin. High potentcy of pumpkin andmung beans production in Indonesia is not matched with the public interest on its utilization. Nagasari is a white-coloredtraditional cake with chewy texture and is filled with banana.The addition of yellow pumpkin and mung beans can provideadditional nutrients and as an alternative healthy snack. The research was aimed to know the effect of pumpkin and mungbeans addition on nagasari reviewed from physical properties, organoleptic and nutrient content of nagasari. This researchwas a quasi experimental with simple random sampling. The data of physical properties was analized descriptively. Data offavorite level test was analyzed using Kruskal-Wallis test and if there were differences, it would be continued by Mann-Whitney test. The physical properties of Nagasari with pumpkin addition made the yellow colour looks brighter, its aromawould be decreased and the pumpkin aroma would be stronger, the sweet taste of it will be dominant and the chewy texturecould be decreased. The favorite level of nagasari with variation of pumpkin and mung beans based on the quality of colour,aroma, taste, and texture was significantly different (p<0,05). The addition of pumpkin in nagasari showed the difference ofbetakaroten, so that the more pumpkin added the more betakaroten content. The addition of mung beans in nagasari showedthe difference. Nagasari with mung beans showed the protein content was higher than the one without mungbeans addition.The content of energy, carbohydrate, and fat were not matched with the theory. It might be caused by biased of the researchwhich did not take nagasari sampling homogeneously. Conclusion: There was an effect of pumpkin and mung bean sadditiontoward the physical properties, organoleptic and the nutrient content of the nagasari traditional food.

scholarly journals Effect of modified atmosphere packaging on quality of Barhi dates at Khalal stage

2020 ◽  
Vol 9 ◽  
Author(s):  
Hayder Jumaah Al-Kaabi
Keyword(s):  
Weight Loss ◽  
Minimum Weight ◽  
Modified Atmosphere Packaging ◽  
Storage Conditions ◽  
Sweet Taste ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Short Period ◽  
Short Time ◽  
Air Control

Barhi Dates are an important food and often consumed and sold in the market during the stage Khalal, when the colour is yellow and their taste is sweet with the disappearance of their astringent taste. During the Khalal stage, these dates become physiologically mature with gives the sweet taste. For this reason, they are sold and consumed in a short period of time before these fruits turn into Rutab, a stage at which they lose that distinguishing characteristic. The high moisture, rapid ripening, and delays in transportation or improper storage conditions quickly result in Rutab stage. Thus The Khalal stage lasts for a short time until the fruits get ripe. In the present study, Barhi Khalals were packaged in air (control) and by two types of modified atmosphere packaging: MAP A (5% O2+ 20% CO2 and 75% N2) and MAP B (40% O2+ 20% CO2 and 40% N2). Afterwards, all samples were stored at 5°C for 30 days. On days zero, 10, 20 and 30 of storage, the fruits were evaluated in terms of the changes in the quality indices of weight loss, colour, Total Soluble Solids (TSS), and firmness of the fruits and sensory features. The results showed that the minimum weight loss was 0.45% in modified atmosphere packaging, especially with MAP A and the minimum increase in the TSS was 37.35 Brix° after 30 days of the storage. On the other hand, the results for firmness, colour, and sensory evaluation were better with control packaging.

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