World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering最新文献
The influence of organic amendments and inorganic fertilizers on cabbage head was investigated to determine their effect on storage behavior and organoleptic quality. Field cabbage was raised by combining fourteen different treatments comprising of organic amendments and inorganic fertilizers at different levels. The result showed that nutrient schedule of the crop significantly influenced the physiological loss in weight (PLW) and organoleptic quality of cabbage head and judicious selection of nutrient combination can extend the storage life and reduce the post harvest detoriaration of head. The nutrient schedule comprising of higher level of FYM (16 t ha-1) along with 75% of recommended inorganic fertilizers in conjugation with seedling inoculation of biofertilizer emerged as potential nutrient source for improving storage life, marketability and maintaining nutritional and organoleptic quality under ambient storage condition.
研究了有机改良剂和无机肥料对白菜籽粒贮藏性能和感官品质的影响。采用不同水平的有机改良剂和无机肥料组成的14种不同处理组合栽培大田大白菜。结果表明，作物的营养安排对白菜头的生理失重和感官品质有显著影响，合理选择营养组合可以延长白菜头的贮藏寿命，减少白菜头的采后畸形。高水平的FYM (16 t hm -1)和75%的推荐无机肥料配以接种生物肥料，是在环境贮藏条件下提高贮藏寿命、适销性和保持营养和感官品质的潜在营养源。
{"title":"Studies on Storage Behavior of Cabbage Head as Influenced by Organic Amendments and Inorganic Fertilizers","authors":"R. Chatterjee, P. K. Paul","doi":"10.5281/ZENODO.1090867","DOIUrl":"https://doi.org/10.5281/ZENODO.1090867","url":null,"abstract":"The influence of organic amendments and inorganic fertilizers on cabbage head was investigated to determine their effect on storage behavior and organoleptic quality. Field cabbage was raised by combining fourteen different treatments comprising of organic amendments and inorganic fertilizers at different levels. The result showed that nutrient schedule of the crop significantly influenced the physiological loss in weight (PLW) and organoleptic quality of cabbage head and judicious selection of nutrient combination can extend the storage life and reduce the post harvest detoriaration of head. The nutrient schedule comprising of higher level of FYM (16 t ha-1) along with 75% of recommended inorganic fertilizers in conjugation with seedling inoculation of biofertilizer emerged as potential nutrient source for improving storage life, marketability and maintaining nutritional and organoleptic quality under ambient storage condition.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"31 1","pages":"77-80"},"PeriodicalIF":0.0,"publicationDate":"2014-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86810401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
R. A. Azizyan, A. Gevorgyan, V. Arakelyan, E. Gevorgyan
Currently, mathematical and computer modeling are widely used in different biological studies to predict or assess behavior of such a complex systems as a biological are. This study deals with mathematical and computer modeling of bi-substrate enzymatic reactions, which play an important role in different biochemical pathways. The main objective of this study is to represent the results from in silico investigation of bi-substrate enzymatic reactions in the presence of uncompetitive inhibitors, as well as to describe in details the inhibition effects. Four models of uncompetitive inhibition were designed using different software packages. Particularly, uncompetitive inhibitor to the first [ES1] and the second ([ES1S2]; [FS2]) enzyme-substrate complexes have been studied. The simulation, using the same kinetic parameters for all models allowed investigating the behavior of reactions as well as determined some interesting aspects concerning influence of different cases of uncompetitive inhibition. Besides, it has been shown that uncompetitive inhibitors exhibit specific selectivity depending on mechanism of bi-substrate enzymatic reaction. Keywords—Mathematical modeling, bi-substrate enzymatic reactions, sequential mechanism, ping-pong mechanism, uncompetitive inhibition.
{"title":"Mathematical Modeling of Uncompetitive Inhibition of Bi-Substrate Enzymatic Reactions","authors":"R. A. Azizyan, A. Gevorgyan, V. Arakelyan, E. Gevorgyan","doi":"10.5281/ZENODO.1088248","DOIUrl":"https://doi.org/10.5281/ZENODO.1088248","url":null,"abstract":"Currently, mathematical and computer modeling are widely used in different biological studies to predict or assess behavior of such a complex systems as a biological are. This study deals with mathematical and computer modeling of bi-substrate enzymatic reactions, which play an important role in different biochemical pathways. The main objective of this study is to represent the results from in silico investigation of bi-substrate enzymatic reactions in the presence of uncompetitive inhibitors, as well as to describe in details the inhibition effects. Four models of uncompetitive inhibition were designed using different software packages. Particularly, uncompetitive inhibitor to the first [ES1] and the second ([ES1S2]; [FS2]) enzyme-substrate complexes have been studied. The simulation, using the same kinetic parameters for all models allowed investigating the behavior of reactions as well as determined some interesting aspects concerning influence of different cases of uncompetitive inhibition. Besides, it has been shown that uncompetitive inhibitors exhibit specific selectivity depending on mechanism of bi-substrate enzymatic reaction. Keywords—Mathematical modeling, bi-substrate enzymatic reactions, sequential mechanism, ping-pong mechanism, uncompetitive inhibition.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"57 1","pages":"974-977"},"PeriodicalIF":0.0,"publicationDate":"2013-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80829503","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
N. Reehana, A. P. Ahamed, D. M. Ali, A. Suresh, R. Kumar, N. Thajuddin
Cyanobacteria play a vital role in the production of phycobiliproteins that includes phycocyanin and phycoerythrin pigments. Phycocyanin and related phycobiliproteins have wide variety of application that is used in the food, biotechnology and cosmetic industry because of their color, fluorescent and antioxidant properties. The present study is focused to understand the pigment at molecular level in the Cyanobacteria Oscillatoria terebriformis NTRI05 and Oscillatoria foreaui NTRI06. After extraction of genomic DNA, the amplification of C-Phycocyanin gene was done with the suitable primer PCβF and PCαR and the sequencing was performed. Structural and Phylogenetic analysis was attained using the sequence to develop a molecular model. Keywords—Cyanobacteria, C-Phycocyanin gene, Phylogenetic analysis, Structural analysis.
{"title":"Structure Based Computational Analysis and Molecular Phylogeny of C- Phycocyanin Gene from the Selected Cyanobacteria","authors":"N. Reehana, A. P. Ahamed, D. M. Ali, A. Suresh, R. Kumar, N. Thajuddin","doi":"10.5281/ZENODO.1088072","DOIUrl":"https://doi.org/10.5281/ZENODO.1088072","url":null,"abstract":"Cyanobacteria play a vital role in the production of phycobiliproteins that includes phycocyanin and phycoerythrin pigments. Phycocyanin and related phycobiliproteins have wide variety of application that is used in the food, biotechnology and cosmetic industry because of their color, fluorescent and antioxidant properties. The present study is focused to understand the pigment at molecular level in the Cyanobacteria Oscillatoria terebriformis NTRI05 and Oscillatoria foreaui NTRI06. After extraction of genomic DNA, the amplification of C-Phycocyanin gene was done with the suitable primer PCβF and PCαR and the sequencing was performed. Structural and Phylogenetic analysis was attained using the sequence to develop a molecular model. Keywords—Cyanobacteria, C-Phycocyanin gene, Phylogenetic analysis, Structural analysis.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"29 1","pages":"89-93"},"PeriodicalIF":0.0,"publicationDate":"2013-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73456483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Various cis-regulatory module (CRM) predictors have been proposed in the last decade. Several well-established CRM predictors adopted different categories of prediction strategies, including window clustering, probabilistic modeling and phylogenetic footprinting. Appropriate integration of them has a potential to achieve high quality CRM prediction. This study analyzed four existing CRM predictors (ClusterBuster, MSCAN, CisModule and MultiModule) to seek a predictor combination that delivers a higher accuracy than individual CRM predictors. 465 CRMs across 140 Drosophila melanogaster genes from the RED fly database were used to evaluate the integrated CRM predictor proposed in this study. The results show that four predictor combinations achieved superior performance than the best individual CRM predictor. Keywords—Cis-regulatory module, transcription factor binding site.
{"title":"An Integrated Predictor for Cis-Regulatory Modules","authors":"Darby Tien-Hao Chang, G. Shiu, You-Jie Sun","doi":"10.5281/zenodo.1088588","DOIUrl":"https://doi.org/10.5281/zenodo.1088588","url":null,"abstract":"Various cis-regulatory module (CRM) predictors have been proposed in the last decade. Several well-established CRM predictors adopted different categories of prediction strategies, including window clustering, probabilistic modeling and phylogenetic footprinting. Appropriate integration of them has a potential to achieve high quality CRM prediction. This study analyzed four existing CRM predictors (ClusterBuster, MSCAN, CisModule and MultiModule) to seek a predictor combination that delivers a higher accuracy than individual CRM predictors. 465 CRMs across 140 Drosophila melanogaster genes from the RED fly database were used to evaluate the integrated CRM predictor proposed in this study. The results show that four predictor combinations achieved superior performance than the best individual CRM predictor. Keywords—Cis-regulatory module, transcription factor binding site.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"7 1","pages":"998-1001"},"PeriodicalIF":0.0,"publicationDate":"2013-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81772928","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Healthy snack (cookie) was produced from corn flour and moringa seed flour blends. The samples were mixed in various proportions and analysed for proximate composition and functional characteristics. The healthy snack (cookies) was evaluated for sensory parameters of Colour, Crispness, Taste, Aroma and Overall Acceptability. The proximate analysis of the flour obtained from different proportion showed that proximate composition increased with increase in substitution level of moringa seed flour especially with protein, fat and crude fibre. The protein contents of samples range from 1.75 to 6.58, fat from 0.60 to 6.80, while fibre from 0.85 to 2.06. There was no significance difference in the functional properties of the blend when compared with 100% corn flour. Sensory evaluation results shows a significant difference in Colour, Taste, Crispness, Aroma and Overall Acceptability of healthy snack (cookies) sample from different blends at 5% significance level. Keywords—Healthy snack, moringa.
{"title":"Evaluation of Sensory Attributes of Snack from Maize-Moringa Seed Flour Blends","authors":"O. Aluko, M. Brai, A. O. Adelore","doi":"10.5281/ZENODO.1088096","DOIUrl":"https://doi.org/10.5281/ZENODO.1088096","url":null,"abstract":"Healthy snack (cookie) was produced from corn flour and moringa seed flour blends. The samples were mixed in various proportions and analysed for proximate composition and functional characteristics. The healthy snack (cookies) was evaluated for sensory parameters of Colour, Crispness, Taste, Aroma and Overall Acceptability. The proximate analysis of the flour obtained from different proportion showed that proximate composition increased with increase in substitution level of moringa seed flour especially with protein, fat and crude fibre. The protein contents of samples range from 1.75 to 6.58, fat from 0.60 to 6.80, while fibre from 0.85 to 2.06. There was no significance difference in the functional properties of the blend when compared with 100% corn flour. Sensory evaluation results shows a significant difference in Colour, Taste, Crispness, Aroma and Overall Acceptability of healthy snack (cookies) sample from different blends at 5% significance level. Keywords—Healthy snack, moringa.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"102 1","pages":"944-946"},"PeriodicalIF":0.0,"publicationDate":"2013-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80630605","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Diversification of the processing of crops is a very important way of reducing food insecurity, perishability of most perishable crops and generates verities. Sweet potato has been diversified in various ways by researchers through processing into different forms for consumption. The study considered diversifying the crop into different drinks by combining it with different high nutrient acceptable cereal. There was significant relationship between the educational background of the respondents and level of acceptability of the sweet potato drinks (χ 2 = 1.033 and P = 0.05). Interestingly, significant relationship existed between the most preferred sweet potato drink by the respondents and level of acceptability of the sweet potato drinks (r = 0.394, P = 0.031). The high level of acceptability of the drinks will lead to enhanced production of the crops required for the drinks that would assist in income generation and alleviating food and nutrition insecurity. Keyword—Diversification, Malnutrition, Sensory Evaluation, Sweet Potato.
作物加工的多样化是减少粮食不安全、易腐和产生食品的最易腐作物的一个非常重要的途径。研究人员将红薯加工成不同的食用形式，使其多样化。该研究考虑将这种作物与不同的高营养可接受谷物相结合，使其多样化，成为不同的饮料。被调查者的文化程度与甘薯饮料的可接受程度有显著相关(χ 2 = 1.033, P = 0.05)。有趣的是，被调查者最喜欢的红薯饮料与红薯饮料的可接受程度之间存在显著的相关关系(r = 0.394, P = 0.031)。饮料的高度可接受性将导致饮料所需作物的产量增加，这将有助于创造收入和减轻粮食和营养不安全状况。营养不良;感官评价;甘薯;
{"title":"Sensory Evaluation of Diversified Sweet Potato Drinks among Consumers: Implication for Malnutrition Reduction in Nigeria","authors":"Meludu Nkiru, Fakere Bosede Felicia","doi":"10.5281/ZENODO.1088130","DOIUrl":"https://doi.org/10.5281/ZENODO.1088130","url":null,"abstract":"Diversification of the processing of crops is a very important way of reducing food insecurity, perishability of most perishable crops and generates verities. Sweet potato has been diversified in various ways by researchers through processing into different forms for consumption. The study considered diversifying the crop into different drinks by combining it with different high nutrient acceptable cereal. There was significant relationship between the educational background of the respondents and level of acceptability of the sweet potato drinks (χ 2 = 1.033 and P = 0.05). Interestingly, significant relationship existed between the most preferred sweet potato drink by the respondents and level of acceptability of the sweet potato drinks (r = 0.394, P = 0.031). The high level of acceptability of the drinks will lead to enhanced production of the crops required for the drinks that would assist in income generation and alleviating food and nutrition insecurity. Keyword—Diversification, Malnutrition, Sensory Evaluation, Sweet Potato.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"98 1","pages":"964-969"},"PeriodicalIF":0.0,"publicationDate":"2013-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81077795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Pujimulyani, S. Raharjo, Y. Marsono, U. Santoso
— Background and objectives: Most of the agricultural products are processed by blanching. Blanching can increase antioxidant activity in white saffron products. The objective of this research were to determine antioxidant activity, to identify, and to measure changes in phenolic substances of fresh and blanched white saffron rhizomes ( Curcuma mangga Val.). Methods: White saffron rhizomes were peeled, washed and blanched in boiling water containing 0% or 0.05% citric acid solution for 5 and 10 minutes. Samples were extracted using methanol, rotaevaporated, and freezedried. Dried extract was determined antioxidant activity by DPPH method, identified and quantified for the phenolic substances by High Performance Liquid Chromatography (HPLC) equipped with coloumn C 18 and Photodiode-array detector (PAD). Result: This research showed that the quantity of the 6 phenolic substances identified in blanched white saffron in citric acid solution increased significantly compared to that of the non-blanched. Blanching white saffron in 0.05% citric acid media for 5 minutes increased its antioxidant activity, and total phenolic content. Conclusions: The identified phenolic substances of white saffron were Gallic Acid (GA), Catechin (C), Epicatechin (EC), Epigallocatechin (EGC), Epigallocatechingallat (EGCG) and Gallocatechingallat (GCG). The blanched white saffron contained C and EGCG significantly higher than that of fresh rhizomes.
{"title":"The Phenolic Substances and Antioxidant Activity of White Saffron (Curcuma mangga Val.) as Affected by Blanching Methods","authors":"D. Pujimulyani, S. Raharjo, Y. Marsono, U. Santoso","doi":"10.5281/ZENODO.1088100","DOIUrl":"https://doi.org/10.5281/ZENODO.1088100","url":null,"abstract":"— Background and objectives: Most of the agricultural products are processed by blanching. Blanching can increase antioxidant activity in white saffron products. The objective of this research were to determine antioxidant activity, to identify, and to measure changes in phenolic substances of fresh and blanched white saffron rhizomes ( Curcuma mangga Val.). Methods: White saffron rhizomes were peeled, washed and blanched in boiling water containing 0% or 0.05% citric acid solution for 5 and 10 minutes. Samples were extracted using methanol, rotaevaporated, and freezedried. Dried extract was determined antioxidant activity by DPPH method, identified and quantified for the phenolic substances by High Performance Liquid Chromatography (HPLC) equipped with coloumn C 18 and Photodiode-array detector (PAD). Result: This research showed that the quantity of the 6 phenolic substances identified in blanched white saffron in citric acid solution increased significantly compared to that of the non-blanched. Blanching white saffron in 0.05% citric acid media for 5 minutes increased its antioxidant activity, and total phenolic content. Conclusions: The identified phenolic substances of white saffron were Gallic Acid (GA), Catechin (C), Epicatechin (EC), Epigallocatechin (EGC), Epigallocatechingallat (EGCG) and Gallocatechingallat (GCG). The blanched white saffron contained C and EGCG significantly higher than that of fresh rhizomes.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"2 1","pages":"947-950"},"PeriodicalIF":0.0,"publicationDate":"2013-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89804681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2013-07-22DOI: 10.19080/CTBEB.2017.08.555745
A. Y. Rojeab
This hypothesis shows that the induction and the remanent of magnetic properties govern the mechanism processes of DNA replication and the shortening of the telomere. The solenoid-like formation of each parental DNA strand, which exists at the initial stage of the replication process, enables an electric charge transformation through the strand to produce a magnetic field. The magnetic field, in turn, induces the surrounding medium to form a new (replicated) strand by a remanent magnetisation. Through the remanent [residual] magnetisation process, the replicated strand possesses a similar information pattern to that of the parental strand. In the same process, the remanent amount of magnetisation forms the medium in which it has less of both repetitive and pattern magnetisation than that of the parental strand, therefore the replicated strand shows a shortening in the length of its telomeres.
{"title":"Magnetic Properties Govern the Processes of DNA Replication and the Shortening of the Telomere","authors":"A. Y. Rojeab","doi":"10.19080/CTBEB.2017.08.555745","DOIUrl":"https://doi.org/10.19080/CTBEB.2017.08.555745","url":null,"abstract":"This hypothesis shows that the induction and the remanent of magnetic properties govern the mechanism processes of DNA replication and the shortening of the telomere. The solenoid-like formation of each parental DNA strand, which exists at the initial stage of the replication process, enables an electric charge transformation through the strand to produce a magnetic field. The magnetic field, in turn, induces the surrounding medium to form a new (replicated) strand by a remanent magnetisation. Through the remanent [residual] magnetisation process, the replicated strand possesses a similar information pattern to that of the parental strand. In the same process, the remanent amount of magnetisation forms the medium in which it has less of both repetitive and pattern magnetisation than that of the parental strand, therefore the replicated strand shows a shortening in the length of its telomeres.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"1 1","pages":"655-660"},"PeriodicalIF":0.0,"publicationDate":"2013-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75366058","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Iran is one of the greatest producers of date in the world. However due to lack of information about its viscoelastic properties, much of the production downgraded during harvesting and postharvesting processes. In this study the effect of temperature and moisture content of product were investigated on stress relaxation characteristics. Therefore, the freshly harvested date (kabkab) at tamar stage were put in controlled environment chamber to obtain different temperature levels (25, 35, 45, and 55 0C) and moisture contents (8.5, 8.7, 9.2, 15.3, 20, 32.2 %d.b.). A texture analyzer TAXT2 (Stable Microsystems, UK) was used to apply uniaxial compression tests. A chamber capable to control temperature was designed and fabricated around the plunger of texture analyzer to control the temperature during the experiment. As a new approach a CCD camera (A4tech, 30 fps) was mounted on a cylindrical glass probe to scan and record contact area between date and disk. Afterwards, pictures were analyzed using image processing toolbox of Matlab software. Individual date fruit was uniaxially compressed at speed of 1 mm/s. The constant strain of 30% of thickness of date was applied to the horizontally oriented fruit. To select a suitable model for describing stress relaxation of date, experimental data were fitted with three famous stress relaxation models including the generalized Maxwell, Nussinovitch, and Pelege. The constant in mentioned model were determined and correlated with temperature and moisture content of product using non-linear regression analysis. It was found that Generalized Maxwell and Nussinovitch models appropriately describe viscoelastic characteristics of date fruits as compared to Peleg mode.
{"title":"Stress Relaxation of Date at Different Temperature and Moisture Content of Product: A New Approach","authors":"D. Zare, M. Alirezaei, S. Nassiri","doi":"10.13031/2013.41946","DOIUrl":"https://doi.org/10.13031/2013.41946","url":null,"abstract":"Iran is one of the greatest producers of date in the world. However due to lack of information about its viscoelastic properties, much of the production downgraded during harvesting and postharvesting processes. In this study the effect of temperature and moisture content of product were investigated on stress relaxation characteristics. Therefore, the freshly harvested date (kabkab) at tamar stage were put in controlled environment chamber to obtain different temperature levels (25, 35, 45, and 55 0C) and moisture contents (8.5, 8.7, 9.2, 15.3, 20, 32.2 %d.b.). A texture analyzer TAXT2 (Stable Microsystems, UK) was used to apply uniaxial compression tests. A chamber capable to control temperature was designed and fabricated around the plunger of texture analyzer to control the temperature during the experiment. As a new approach a CCD camera (A4tech, 30 fps) was mounted on a cylindrical glass probe to scan and record contact area between date and disk. Afterwards, pictures were analyzed using image processing toolbox of Matlab software. Individual date fruit was uniaxially compressed at speed of 1 mm/s. The constant strain of 30% of thickness of date was applied to the horizontally oriented fruit. To select a suitable model for describing stress relaxation of date, experimental data were fitted with three famous stress relaxation models including the generalized Maxwell, Nussinovitch, and Pelege. The constant in mentioned model were determined and correlated with temperature and moisture content of product using non-linear regression analysis. It was found that Generalized Maxwell and Nussinovitch models appropriately describe viscoelastic characteristics of date fruits as compared to Peleg mode.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"136 1","pages":"681-686"},"PeriodicalIF":0.0,"publicationDate":"2012-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76377620","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
R. Leesing, Rattanaporn Baojungharn, Thidarat Papone
Compared to oil production from microorganisms, little work has been performed for mixed culture of microalgae and yeast. In this article it is aimed to show high oil accumulation potential of mixed culture of microalgae Chlorella sp. KKU-S2 and oleaginous yeast Torulaspora maleeae Y30 using sugarcane molasses as substrate. The monoculture of T. maleeae Y30 grew faster than that of microalgae Chlorella sp. KKU-S2. In monoculture of yeast, a biomass of 6.4g/L with specific growth rate (m) of 0.265 (1/d) and lipid yield of 0.466g/L were obtained, while 2.53g/L of biomass with m of 0.133 (1/d) and lipid yield of 0.132g/L were obtained for monoculture of Chlorella sp. KKU-S2. The biomass concentration in the mixed culture of T. maleeae Y30 with Chlorella sp. KKU-S2 increased faster and was higher compared with that in the monoculture and mixed culture of microalgae. In mixed culture of microalgae Chlorella sp. KKU-S2 and C. vulgaris TISTR8580, a biomass of 3.47g/L and lipid yield of 0.123 g/L were obtained. In mixed culture of T. maleeae Y30 with Chlorella sp. KKU-S2, a maximum biomass of 7.33 g/L and lipid yield of 0.808g/L were obtained. Maximum cell yield coefficient (YX/S, 0.229g/L), specific yield of lipid (YP/X, 0.11g lipid/g cells) and volumetric lipid production rate (QP, 0.115 g/L/d) were obtained in mixed culture of yeast and microalgae. Clearly, T. maleeae Y30 and Chlorella sp. KKU-S2 use sugarcane molasses as organic nutrients efficiently in mixed culture under mixotrophic growth. The biomass productivity and lipid yield are notably enhanced in comparison with monoculture.
{"title":"Microbial Oil Production by Mixed Culture of Microalgae Chlorella sp. KKU-S2 and Yeast Torulaspora maleeae Y30","authors":"R. Leesing, Rattanaporn Baojungharn, Thidarat Papone","doi":"10.5281/ZENODO.1062978","DOIUrl":"https://doi.org/10.5281/ZENODO.1062978","url":null,"abstract":"Compared to oil production from microorganisms, little work has been performed for mixed culture of microalgae and yeast. In this article it is aimed to show high oil accumulation potential of mixed culture of microalgae Chlorella sp. KKU-S2 and oleaginous yeast Torulaspora maleeae Y30 using sugarcane molasses as substrate. The monoculture of T. maleeae Y30 grew faster than that of microalgae Chlorella sp. KKU-S2. In monoculture of yeast, a biomass of 6.4g/L with specific growth rate (m) of 0.265 (1/d) and lipid yield of 0.466g/L were obtained, while 2.53g/L of biomass with m of 0.133 (1/d) and lipid yield of 0.132g/L were obtained for monoculture of Chlorella sp. KKU-S2. The biomass concentration in the mixed culture of T. maleeae Y30 with Chlorella sp. KKU-S2 increased faster and was higher compared with that in the monoculture and mixed culture of microalgae. In mixed culture of microalgae Chlorella sp. KKU-S2 and C. vulgaris TISTR8580, a biomass of 3.47g/L and lipid yield of 0.123 g/L were obtained. In mixed culture of T. maleeae Y30 with Chlorella sp. KKU-S2, a maximum biomass of 7.33 g/L and lipid yield of 0.808g/L were obtained. Maximum cell yield coefficient (YX/S, 0.229g/L), specific yield of lipid (YP/X, 0.11g lipid/g cells) and volumetric lipid production rate (QP, 0.115 g/L/d) were obtained in mixed culture of yeast and microalgae. Clearly, T. maleeae Y30 and Chlorella sp. KKU-S2 use sugarcane molasses as organic nutrients efficiently in mixed culture under mixotrophic growth. The biomass productivity and lipid yield are notably enhanced in comparison with monoculture.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"44 1","pages":"247-250"},"PeriodicalIF":0.0,"publicationDate":"2012-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86031602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering
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