Search results for: potato variety

Authors: Kshanaprava Dhalsamant, Punyadarshini P. Tripathy, Shanker L. Shrivastava

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Potato is chosen as the food product for carrying out the natural convection mixed-mode solar drying experiments since they are easily available and globally consumed. The convective heat and mass transfer coefficients along with effective diffusivity were calculated considering both shrinkage and without shrinkage for the potato cylinders of different geometry (8, 10 and 13 mm diameters and a constant length of 50 mm). The convective heat transfer coefficient (hc) without considering shrinkage effect were 24.28, 18.69, 15.89 W/m2˚C and hc considering shrinkage effect were 37.81, 29.21, 25.72 W/m2˚C for 8, 10 and 13 mm diameter samples respectively. Similarly, the effective diffusivity (Deff) without considering shrinkage effect were 3.20×10-9, 4.82×10-9, 2.48×10-8 m2/s and Deff considering shrinkage effect were 1.68×10-9, 2.56×10-9, 1.34×10-8 m2/s for 8, 10 and 13 mm diameter samples respectively and the mass transfer coefficient (hm) without considering the shrinkage effect were 5.16×10-7, 2.93×10-7, 2.59×10-7 m/s and hm considering shrinkage effect were 3.71×10-7, 2.04×10-7, 1.80×10-7 m/s for 8, 10 and 13 mm diameter samples respectively. Increased values of hc were obtained by considering shrinkage effect in all diameter samples because shrinkage results in decreasing diameter with time achieving in enhanced rate of water loss. The average values of Deff determined without considering the shrinkage effect were found to be almost double that with shrinkage effect. The reduction in hm values is due to the fact that with increasing sample diameter, the exposed surface area per unit mass decreases, resulting in a slower moisture removal. It is worth noting that considering shrinkage effect led to overestimation of hc values in the range of 55.72-61.86% and neglecting the shrinkage effect in the mass transfer analysis, the values of Deff and hm are overestimated in the range of 85.02-90.27% and 39.11-45.11%, respectively, for the range of sample diameter investigated in the present study.

Keywords: shrinkage, convective heat transfer coefficient, effectivive diffusivity, convective mass transfer coefficient

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Authors: Mohammed Ghazwani, Shyma Ali Alshahrani, Zahra Abdu Yousef, Taif Torki Asiri, Ghofran Abdur Rahman, Asma Ali Alshahrani, Umme Hani

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Background and introduction: Piroxicam is a nonsteroidal anti-inflammatory drug characterized by low solubility-high permeability used to reduce pain, swelling, and joint stiffness from arthritis. Hydrotropes are a class of compounds that normally increase the aqueous solubility of insoluble solutes. Aim: The objective of the present research study was to formulate and optimize Piroxicam hydrotropic starch gel using sodium salicylate, sodium benzoate as hydrotropic salts, and potato starch for topical application. Materials and methods: The prepared Piroxicam hydrotropic starch gel was characterized for various physicochemical parameters like drug content estimation, pH, tube extrudability, and spreadability; all the prepared formulations were subjected to in-vitro diffusion studies for six hours in 100 ml phosphate buffer (pH 7.4) and determined gel strength. Results: All formulations were found to be white opaque in appearance and have good homogeneity. The pH of formulations was found to be between 6.9-7.9. Drug content ranged from 96.8%-99.4.5%. Spreadability plays an important role in patient compliance and helps in the uniform application of gel to the skin as gels should spread easily; F4 showed a spreadability of 2.4cm highest among all other formulations. In in vitro diffusion studies, extrudability and gel strength were good with F4 in comparison with other formulations; hence F4 was selected as the optimized formulation. Conclusion: Isolated potato starch was successfully employed to prepare the gel. Hydrotropic salt sodium salicylate increased the solubility of Piroxicam and resulted in a stable gel, whereas the gel prepared using sodium benzoate changed its color after one week of preparation from white to light yellowish. Hydrotropic potato starch gel proposed a suitable vehicle for the topical delivery of Piroxicam.

Keywords: Piroxicam, potato starch, hydrotropic salts, hydrotropic starch gel

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Authors: Husmaini, Rijal Zein, Zulkarnain, Marlito Latifa, Syahrul E. Rambee

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The present study was conducted to evaluate the effects of probiotics–fermented purple sweet potato (PPSP) on performance and cholesterol meat of local ducks. One hundred two weeks old male local ducks placed in 4 treatment doses for ten weeks. The treatments were the dosage of PPSP, i.e., 0, 1, 2 and 3 grams of PPSP/bird/week. One gram PPSP contains 1.3 x 108 colony form unit. Data were analyzed statistically using SPSS and DMRT. The results showed that PPSP administration in local ducks did not affect intestinal villi height and fed consumption (P > 0.05), but highly significant (P < 0.01) increasing duodenum thickness, body weight, carcass yield and reducing both feed conversion and cholesterol meat content. The difference in PPSP dosage (1.2 and 3 grams) had the same effect on body weight gain. However, it has a different impact on feed conversion and meat cholesterol levels. The higher the PPSP dose given, the lower the feed conversion and meat cholesterol level. This study has shown that administration of PPSP can improve performance and reduce cholesterol levels of local duck meat. Giving PPSP as much as 3 grams per bird every week has provided the best results.

Keywords: cholesterol, local duck, performance, probiotics, purple sweet potato

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Authors: Maria Botero-Uribe, Melissa Fitzgerald, Robert Gilbert, Kim Bryceson, Jocelyn Midgley

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French fry manufacturing involves a series of processes in which structural properties of potatoes are modified to produce crispy french fries which consumers enjoy. In addition to the traditional french fry manufacturing process, the industry is applying a relatively new process called pulsed electrical field (PEF) to the whole potatoes. There is a wealth of information on the technical treatment conditions of PEF, however, there is a lack of information about its effect on the structural properties that affect texture and its synergistic interactions with the other manufacturing steps of french fry production. The effect of PEF on starch gelatinisation properties of Russet Burbank potato was measured using a Differential Scanning Calorimeter. Cation content (K+, Ca2+ and Mg2+) was determined by inductively coupled plasma optical emission spectrophotometry. Firmness, and toughness of raw and blanched potatoes were determined in an uniaxial compression test. Moisture content was determined in a vacuum oven and oil content was measured using the soxhlet system with hexane. The final texture of the french fries – crispness - was determined using a three bend point test. Triangle tests were conducted to determine if consumers were able to perceive sensory differences between French fries that were PEF treated and those without treatment. The concentration of K+, Ca2+ and Mg2+ decreased significantly in the raw potatoes after the PEF treatment. The PEF treatment significantly increased modulus of elasticity, compression strain, compression force and toughness in the raw potato. The PEF-treated raw potato were firmer and stiffer, and its structure integrity held together longer, resisted higher force before fracture and stretched further than the untreated ones. The strain stress relationship exhibited by the PEF-treated raw potato could be due to an increase in the permeability of the plasmalema and tonoplasm allowing Ca2+ and Mg2+ cations to reach the cell wall and middle lamella, and be available for cross linking with the pectin molecule. The PEF-treated raw potato exhibited a slightly higher onset gelatinisation temperatures, similar peak temperatures and lower gelatinisation ranges than the untreated raw potatoes. The final moisture content of the french fries was not significantly affected by the PEF treatment. Oil content in the PEF- treated potatoes was lower than the untreated french fries, however, not statistically significant at 5 %. The PEF treatment did not have an overall significant effect on french fry crispness (modulus of elasticity), flexure stress or strain. The triangle tests show that most consumers could not detect a difference between French fries that received a PEF treatment from those that did not.

Keywords: french fries, mechanical properties, PEF, potatoes

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Authors: E. Duffin, L. Brownlow

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Arson is a crime which can provide exceptional problems to forensic specialists. Its destructive nature makes evidence much harder to find, especially when used to cover up another crime. There is a consistent potential threat of arsonists seeking new and easier ways to set fires. Existing research in this field primarily focuses on the use of accelerants such as petrol, with less attention to other more accessible and harder to detect materials. This includes the growing speculation of potato and maize-based snacks being used as fire accelerants. It was hypothesized that all ‘crisp-type’ snacks in foil packaging had the potential to act as accelerants and would burn readily in the various experiments. To test this hypothesis, a series of small lab-based experiments were undertaken, igniting samples of the snacks. Factors such as ingredients, shape, packaging and calorific value were all taken into consideration. The time (in seconds) spent on fire by the individual snacks was recorded. It was found that all of the snacks tested burnt for statistically similar amounts of time with a p-value of 0.0157. This was followed with a large mock real-life scenario using packets of crisps on fire and car seats to investigate as to the possibility of these snacks being verifiable tools to the arsonist. Here, three full packets of crisps were selected based on variations in burning during the lab experiments. They were each lit with a lighter to initiate burning, then placed onto a car seat to be timed and observed with video cameras. In all three cases, the fire was significant and sustained by the 200-second mark. On the basis of this data, it was concluded that potato and maize-based snacks were viable accelerants of fire. They remain an effective method of starting fires whilst being cheap, accessible, non-suspicious and non-detectable. The results produced supported the hypothesis that all ‘crisp-type’ snacks in foil packaging (that had been tested) had the potential to act as accelerants and would burn readily in the various experiments. This study serves to raise awareness and provide a basis for research and prevention of arson regarding maize and potato-based snacks as fire accelerants.

Keywords: arson, crisps, fires, food

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Authors: Chang Liu, Nuria Fiol, Isabel Villaescusa, Jordi Poch

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Over the last decades, biosorption has been an alternative to costly wastewaters treatment for metal removal. Most of the literature on metal biosorption was devoted to studying of single metal ions but nowadays studies on multi-components biosorption are booming. Hexavalent chromium is usually found in mixtures with divalent metal ions in industries wastewaters. However, studies on the simultaneous removal of Cr(VI) and divalent metals are hardly found and the cooperative or competitive mechanism governing each metal ions sorption is still unclear. In this work, simultaneous sorption of Cr(VI) and Cu(II) from their binary mixtures by using sweet potato vine (SPV) was investigated. Sweet potato is one of the four major grain crops in China. Each year about 2000 tons of SPV are generated as by-products. SPV could be a low-cost biosorbent for metal ions due to its rich in cellulose and lignin. In this work, the sorption of Cr(VI) and Cu(II) from their binary mixtures solutions was studied by using SPV sorbent. Equilibrium studies were carried out in binary mixtures in which Cr(VI) and Cu(II) concentration was both varied between 0.1 mM and 0.3 mM, Cr(VI) and Cu(II) single solutions were also prepared as comparison. All the experiments were performed at pH 3±0.05 under 30±2°C for 7 days to make sure sorption achieved equilibrium. Results showed that (i) chromium was partially (10.93%-42.04%) eliminated under studied conditions through reduction and sorption of hexavalent and trivalent forms. The presence of Cu(II) exerts a synergistic effect on the overall sorption process in all the cases of the 0.1-0.3 mM binary mixtures concentration range. (ii) Cr(VI) removal by SPV is favoured by the presence of Cu(II) in solution, because more protons needed for Cr(VI) reduction are available due to Cu(II)-proton competition; however sorption of the formed Cr(III) is unfavoured as a result of the competition between Cr(III) and Cu(II) for protons and sorbent active sites. (iii) Copper was partially (9.26%-13.91%) sorbed onto SPV under studied conditions. The presence of Cr(VI) in binary mixtures also exerts a synergistic effect on the Cu(II) removal in all the cases of the 0.1-0.3 mM binary mixtures concentration range. The results of the present work indicate that sweet potato vine can be successfully employed for the simultaneously removal of Cr(VI) and Cu(II) in binary mixtures, taking advantage of the synergistic effect provoked by one of the metal ion to each other, even though the acquisition of higher removal yields has to be further investigated. Acknowledgements—This work has been financially supported by Ministry of Human Resources and Social Security of PRC (Anhui15), Education Department of Anhui Province (KJ2016A270) and Anhui Normal University (2015rcpy33, 2014bsqdjj53).

Keywords: sweet potato vine, chromium reduction, divalent metal, synergistic sorption

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Authors: Lila Boulekbache-Makhlouf, Fatiha Brahmi

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This study was carried out with the aim of enriching fresh cheese with the food by-products, which are the leaves of shallots and the peels of potatoes. Firstly, the conditions for extracting the total polyphenols using ultrasound are optimized. Then, the contents of total polyphenols PPT , flavonoids and antioxidant activity were evaluated for the extracts obtained by adopting the optimal parameter. On the other hand, we have carried out some physicochemical, microbiological and sensory analyzes of the cheese produced. The maximum total polyphenols value of 70.44 mg GAE gallic acid equivalent / g of dry matter DM of shallot leaves was reached with 40% (v/v) ethanol, an extraction time of 90 min and a temperature of 10 °C. While, the maximum TPP total polyphenols content of potato peels of 45.03 ± 4.16 mg gallic acid equivalent / g of dry matter DM was obtained using an ethanol /water mixture (40%, v/v), a time of 30 min and a temperature of 60 °C and the flavonoid contents were 13.99 and 7.52 QE quercetin equivalent/g dry matter DM, respectively. From the antioxidant tests, we deduced that the potato peels present a higher antioxidant power with the concentration of extracts causing a 50% inhibition IC50s of 125.42 ± 2.78 μg/mL for 2,2-diphényl 1-picrylhydrazyle DPPH, of 87.21 ± 7.72 μg/mL for phosphomolybdate and 200.77 ± 13.38 μg/mL for iron chelation, compared with the results obtained for shallot leaves which were 204.29 ± 0.09, 45.85 ± 3,46 and 1004.10 ± 145.73 μg/mL, respectively. The results of the physicochemical analyzes have shown that the formulated cheese was compliant with standards. Microbiological analyzes show that the hygienic quality of the cheese produced was satisfactory. According to the sensory analysis, the experts liked the cheese enriched with the powder and pieces of the leaves of the shallots.

Keywords: shallots leaves, potato peels, ultrasound extraction, phenolics, cheese

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Authors: Asma Rashid, Shazia Iram, Iftikhar Ahmad

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Mango sudden death is an emerging problem in Pakistan. As its prevalence is observed in almost all mango growing areas and severity varied from 2-5% in Punjab and 5-10% in Sindh. Symptoms on affected trees include bark splitting, discoloration of the vascular tissue, wilting, gummosis and at the end rapid death. Total of n= 45 isolates were isolated from different mango growing areas of Punjab and Sindh. Pathogenicity of these fungal isolates was tested through artificial inoculation method on different hosts (potato tubers, detached mango leaves, detached mango twigs and mango plants) under controlled conditions and all were proved pathogenic with varying degree of aggressiveness in reference to control. The findings of the present study proved that out of these four methods, potato tubers inoculation method was the most ideal as this fix the inoculums on the target site. Increased fungal growth and spore numbers may be due to soft tissues of potato tubers from which Ceratocystis isolates can easily pass. Lesion area on potato tubers was in the range of 7.09-0.14 cm2 followed by detached mango twigs which were ranged from 0.48-0.09 cm2). All pathological results were proved highly significant at P<0.05 through ANOVA but isolate to isolate showed non-significant behaviour but they have the positive effect on lesion area. Re-isolation of respective fungi was achieved with 100 percent success which results in the verification of Koch’s postulates. DNA of fungal pathogens was successfully extracted through phenol chloroform method. Amplification was done through ITS, b-tubulin gene, and Transcription Elongation Factor (EF1-a) gene primers and the amplified amplicons were sequenced and compared from NCBI which showed 99-100 % similarity with Ceratocystis manginecans. Fungus Ceratocystis manginecans formed one of strongly supported sub-clades through phylogenetic tree. Results obtained through this work would be supportive in establishment of relation of isolates with their region and will give information about pathogenicity level of isolates that would be useful to develop the management policies to reduce the afflictions in orchards caused by mango sudden death.

Keywords: artificial inoculation, mango, Ceratocystis manginecans, phylogenetic, screening

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Authors: Kyung Hwa Hong, Eunmi Koh

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Wool and cotton fabrics are pretreated by a tannic acid aqueous solution to increase their dyeability and then dyed by Purple-Fleshed Sweet Potato (PSP) extract. The dyed fabrics are then investigated by various analysis techniques. The results revealed that wool and cotton fabrics can be dyed bluish red through the pretreatment and dyeing process. Both wool and cotton fabrics only pretreated with tannic acid display decreased L* value but no significant changes in a* and b* values as the concentration of tannic acid increases. And, as expected, the pretreated fabrics are even darker and show a richer purple color after the dyeing process with the PSP extract. With regard to the colorfastness of wool and cotton fabrics dyed by PSP extract in cleaning circumstances, such as dry-cleaning (for wool) and washing (for cotton), the wool and cotton fabrics had a 4.0 and 4.0 grade of colorfastness to dry-cleaning and washing, respectively. However, they both exhibited significantly inferior colorfastness to light (grade of 1.5). Thus, it was found that there is still a need for improvement with regard to color fastness, particularly against light. On the other hand, the wool and cotton fabrics also showed antibacterial and antioxidant characteristics. In addition, both the wool and cotton fabrics showed potential antibacterial ability (>99%) against Staphylococcus aureus; however, they showed somewhat insufficient antibacterial ability (60.8% for wool and 94.8% for cotton) against Klebsiella pneumoniae. Also, their antioxidant abilities increased up to ca. 90% with an increase in the tannic acid concentration (up to 0.5%). However, after the dyeing process, the antibacterial and antioxidant ability tended to decrease. This is assumed to have occurred because functional moieties such as phenolic acids were detached from the pretreated fabrics into the hot water (the dyeing solution) during the dyeing process. Therefore, further study would be necessary to derive the optimum treatment and dyeing conditions so as to maximize the coloring effect and functionalities of the fabrics.

Keywords: antibacterial activity, antioxidant activity, purple-fleshed sweet potato, fabrics

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Authors: Munu Fritz-Austin Ndam

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Although the Cameroonian system of farming is considered as the first generation, the primary actors here involved have not yet understood the meaning of adding value to the product or produce they produce. The challenge here is for everyone who practices agriculture as an income generating activity in Cameroon to be able to understand the concept of value-added products and to know how to go about it. Recent studies have shown that these farmers who depend on agriculture as their main income generation activity make a great loss out of it because they don’t have the means to either transport their produce to the appropriate market, they don’t the knowledge on how to transform it, or they don’t have a means of conserving the product for a longer duration. It is important to note that after a thorough evaluation of the activity carried out, the final added value product sold is of great benefit not only to the producer but the buyer and the population at large. In my proposed prestation, I will discuss how the transformation activity will have a positive impact on the lives of farmers and the buyers and, most importantly, describe the methodology and procedure which is followed before the tubers (banana, Plantain, potato)is transformed into the finished or semi-finished product.

Keywords: transformation, sustainability, development, consumption

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Authors: M. B. Sokoto, I. U. Abubakar

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The study was carried out on effect of water stress and variety on growth of wheat (Triticum aestivum L.), during 2009/10 and 2010/11 dry seasons. The treatments consisted of factorial combination of water stress at three critical growth stage which was imposed by withholding water at (Tillering, Flowering, Grain filling) and Control (No stress) and two varieties (Star 11 TR 77173/SLM and Kauze/Weaver) laid out in a split-plot design with three replications. Water stress was assigned to the main-plot while variety was assigned to the sub-plots. Result revealed significant (P<0.05) effect of water stress, water stress at tillering significantly (P<0.05) reduced plant height, LAI, CGR, and NAR. Variety had a significant effect on plant height, LAI, CGR and NAR. In conclusion water stress at tillering was observed to be most critical growth stage in wheat, and water stress at this period should be avoided because it results to decrease in growth components in wheat. Wheat should be sown in November or at least first week of December in this area and other area with similar climate. Star II TR 77173/LM is recommended variety for the area.

Keywords: wheat, growth, water stress, variety, Sudan savannah

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Authors: Ljubica Dokić, Ivana Nikolić, Dragana Šoronja–Simović, Zita Šereš, Biljana Pajin, Nils Juul, Nikola Maravić

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The possibility of application the dietary fibers in production of crackers was observed in this work, as well as their influence on rheological and textural properties on the dough for crackers and influence on sensory properties of obtained crackers. Three different dietary fibers, oat, potato and pea fibers, replaced 10% of wheat flour. Long fermentation process and baking test method were used for crackers production. The changes of dough for crackers were observed by rheological methods of determination the viscoelastic dough properties and by textural measurements. Sensory quality of obtained crackers was described using quantity descriptive method (QDA) by trained members of descriptive panel. Additional analysis of crackers surface was performed by videometer. Based on rheological determination, viscoelastic properties of dough for crackers were reduced by application of dietary fibers. Manipulation of dough with 10% of potato fiber was disabled, thus the recipe modification included increase in water content at 35%. Dough compliance to constant stress for samples with dietary fibers decreased, due to more rigid and stiffer dough consistency compared to control sample. Also, hardness of dough for these samples increased and dough extensibility decreased. Sensory properties of final products, crackers, were reduced compared to control sample. Application of dietary fibers affected mostly hardness, structure and crispness of the crackers. Observed crackers were low marked for flavor and taste, due to influence of fibers specific aroma. The sample with 10% of potato fibers and increased water content was the most adaptable to applied stresses and to production process. Also this sample was close to control sample without dietary fibers by evaluation of sensory properties and by results of videometer method.

Keywords: crackers, dietary fibers, rheology, sensory properties

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Authors: Ayhan Aydoğdu, Ercan Ceyhan, Ali Kahraman, Nursel Çöl

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This research was conducted to determine effects of plant densities on seed yield and some agricultural characteristics of pea variety- Jofs in Konya ecological conditions during 2012 vegetation period. The trial was set up according to “Randomized Blocks Design” with three replications. The material “Jofs” pea variety was subjected to 3-row spaces (30, 40 and 50 cm) and 3-row distances (5, 10 and 15 cm). According to the results, difference was shown statistically for the effects of row spaces and row distances on seed yield. The highest seed yield was 2582.1 kg ha-1 on 30 cm of row spaces while 2562.2 kg ha-1 on 15 cm of distances. Consequently, the optimum planting density was determined as 30 x 15 cm for Jofs pea variety growing in Konya.

Keywords: pea, row space, row distance, seed yield

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Authors: Ewa Krasnodębska

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The article presents the costs and income maize cultivation for grain four selected varieties with different numbers of FAO in 2013-2014. Results of the experiments are derived from a field experiment conducted in indywidulnym farm specializing in the production plant located in the eastern part of Mazowieckie voivodship. The experiment examined the profitability of four varieties of maize cultivation: medium early: P8400 (FAO 240) and P8589 (FAO 250), and an average of late: PR38N86 (FAO 270) and P9027 (FAO 260). In order to evaluate the profitability of grain maize production was calculated income from 1 ha of crops in zł and profitability index taking into account the direct payments up to 1 ha. Analyzing the value of crop production can be concluded that the value of the total production of each variety was very much varied and very much depend on the sales price and yield of maize obtained from 1 ha of cultivation. The largest average seed yield of two years at a moisture content of 15% was achieved in a variety PR38N86, which amounted to 12.1 t / ha and the lowest in the variety P8400 - 9.8 t / ha. Income from 1 ha of crops including EU subsidies ranged from 4916.4 zł / ha in 2013 for variety and only 528.7 PR38N86 zł / ha for a variety of P8400 in 2014. Profitability index reached the highest average late PR38N86 variety of FAO 290 over the entire two-year period under study, and the lowest rate of profitability achieved P8400 medium early variety of FAO 240. The profitability of production ranged from 8964.0 zł / ha in 2013 for a variety of PR38N86 to 5616.0 zł / ha for a variety of P8400 in 2014. Cultivation of maize for grain production is attractive and does not require large amounts of work, but its economic rationale is based primarily on the resulting yield and the price of buying.

Keywords: corn, grain, income, profitability

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Authors: Namratha Pai, K. Vasantharaj, K. Haribabu

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Our Team is developing an innovative cost effective biological technique to desulfurize crude oil. ’Sulphur’ is found to be present in crude oil samples from .05% - 13.95% and its elimination by industrial methods is expensive currently. Materials required :- Alicyclobacillus acidoterrestrius, potato dextrose agar, oxygen, Pyragallol and inert gas(nitrogen). Method adapted and proposed:- 1) Growth of bacteria studied, energy needs. 2) Compatibility with crude-oil. 3) Reaction rate of bacteria studied and optimized. 4) Reaction development by computer simulation. 5) Simulated work tested by building the reactor. The method being developed requires the use of bacteria Alicyclobacillus acidoterrestrius - an acidothermophilic heterotrophic, soil dwelling aerobic, Sulfur bacteria. The bacteria are fed to crude oil in a unique manner. Its coated onto potato dextrose agar beads, cultured for 24 hours (growth time coincides with time when it begins reacting) and fed into the reactor. The beads are to be replenished with O2 by passing them through a jacket around the reactor which has O2 supply. The O2 can’t be supplied directly as crude oil is inflammable, hence the process. Beads are made to move around based on the concept of fluidized bed reactor. By controlling the velocity of inert gas pumped , the beads are made to settle down when exhausted of O2. It is recycled through the jacket where O2 is re-fed and beads which were inside the ring substitute the exhausted ones. Crude-oil is maintained between 1 atm-270 M Pa pressure and 45°C treated with tartaric acid (Ph reason for bacteria growth) for optimum output. Bacteria being of oxidising type react with Sulphur in crude-oil and liberate out SO4^2- and no gas. SO4^2- is absorbed into H2O. NaOH is fed once reaction is complete and beads separated. Crude-oil is thus separated of SO4^2-, thereby Sulphur, tartaric acid and other acids which are separated out. Bio-corrosion is taken care of by internal wall painting (phenolepoxy paints). Earlier methods used included use of Pseudomonas and Rhodococcus species. They were found to be inefficient, time and energy consuming and reduce the fuel value as they fed on skeleton.

Keywords: alicyclobacillus acidoterrestrius, potato dextrose agar, fluidized bed reactor principle, reaction time for bacteria, compatibility with crude oil

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Authors: Caiyun Liu, A. Hernandez-Manas, N. Grimi, E. Vorobiev

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Drying is one of the most used methods for food preservation, which extend shelf life of food and makes their transportation, storage and packaging easier and more economic. The commonly dried method is hot air drying. However, its disadvantages are low energy efficiency and long drying times. Because of the high temperature during the hot air drying, the undesirable changes in pigments, vitamins and flavoring agents occur which result in degradation of the quality parameters of the product. Drying process can also cause shrinkage, case hardening, dark color, browning, loss of nutrients and others. Recently, new processes were developed in order to avoid these problems. For example, the application of pulsed electric field provokes cell membrane permeabilisation, which increases the drying kinetics and moisture diffusion coefficient. Microwave drying technology has also several advantages over conventional hot air drying, such as higher drying rates and thermal efficiency, shorter drying time, significantly improved product quality and nutritional value. Rehydration kinetics of dried product is a very important characteristic of dried products. Current research has indicated that the rehydration ratio and the coefficient of rehydration are dependent on the processing conditions of drying. The present study compares the efficiency of two processes (1: room temperature air drying, 2: microwave/air drying) in terms of drying rate, product quality and rehydration ratio. In this work, potato slices (≈2.2g) with a thickness of 2 mm and diameter of 33mm were placed in the microwave chamber and dried. Drying kinetics and drying rates of different methods were determined. The process parameters included inlet air velocity (1 m/s, 1.5 m/s, 2 m/s) and microwave power (50 W, 100 W, 200 W and 250 W) were studied. The evolution of temperature during microwave drying was measured. The drying power had a strong effect on drying rate, and the microwave-air drying resulted in 93% decrease in the drying time when the air velocity was 2 m/s and the power of microwave was 250 W. Based on Lewis model, drying rate constants (kDR) were determined. It was observed an increase from kDR=0.0002 s-1 to kDR=0.0032 s-1 of air velocity of 2 m/s and microwave/air (at 2m/s and 250W) respectively. The effective moisture diffusivity was calculated by using Fick's law. The results show an increase of effective moisture diffusivity from 7.52×10-11 to 2.64×10-9 m2.s-1 for air velocity of 2 m/s and microwave/air (at 2m/s and 250W) respectively. The temperature of the potato slices increased for higher microwaves power, but decreased for higher air velocity. The rehydration ratio, defined as the weight of the the sample after rehydration per the weight of dried sample, was determined at different water temperatures (25℃, 50℃, 75℃). The rehydration ratio increased with the water temperature and reached its maximum at the following conditions: 200 W for the microwave power, 2 m/s for the air velocity and 75°C for the water temperature. The present study shows the interest of microwave drying for the food preservation.

Keywords: drying, microwave, potato, rehydration

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Authors: Kullanart Obsuwan, Chockpisit Thepsithar

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This study aimed to investigate effect of different organic supplements on growth of Vanda and Mokara seedlings. Vanda and Mokara seedlings approximately 0.2 and 0.3 cm. in height were sub-cultured onto VW supplemented with 150 ml/L coconut water, 100 g/L potato extract, 100 g/L ‘Gros Michel’ banana (AAA group) and 100 g/L ‘Namwa’ banana (ABB group). The explants were sub-cultured onto the same medium every month for 3 months. The best medium increased stem height to 0.52 and 0.44 Cm. in Vanda and Mokara respectively was supplemented with coconut water. The maximum fresh weight of Vanda (0.59 g) was found on medium supplemented with ‘Gros Michel’ banana while Mokara cultured on medium supplemented with Potato extract had the maximum fresh weight (0.27 g) and number of roots (5.20 roots/shoot) statistically different (p≤ 0.05) to other treatments. However, Vanda cultured on medium supplemented with ‘Namwa’ banana had the maximum number of roots (3.80 roots/shoot). Our results suggested that growth of different orchid genera was responded diversely to different organic supplements.

Keywords: orchid, in vitro propagation, fresh weight, plant height

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Authors: D. R. Masvodza, G. Coetzer, E. van der Watt

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Microorganisms usually have a prolific growth nature and may cause major problems on in-vitro cultures. For in vitro propagation to be successful explants need to be sterile. In order to determine the best sterilization method for potato explants cv. Amerthyst, five sterilization methods were applied separately to 24 shoots. The first sterilization method was the use of 20% sodium hypochlorite with 1 ml Tween 20 for 15 minutes. The second, third and fourth sterilization methods were the immersion of explants in 70% ethanol in a beaker for either 30 seconds, 1 minute or 2 minutes, followed by 1% sodium hypochlorite with 1 ml Tween 20 for 5 minutes. For the control treatment, no chemicals were used. Finally, all the explants were rinsed three times with autoclaved distilled water and trimmed to 1-2 cm. Explants were then cultured on MS medium with 0.01 mg L-1 NAA and 0.1 mg L-1 GA3 and supplemented with 2 mg L-1 D-calcium pentothenate. The trial was laid out as a complete randomized design, and each treatment combination was replicated 24 times. At 7, 14 and 21 days after culture, data on explant color, survival, and presence or absence of contamination was recorded. Best results were obtained when 20% sodium hypochlorite was used with 1 ml Tween 20 for 15 minutes which is sterilization method 1. Method 2 was comparable to method 1 when explants were cultured in glass vessels. Explants in glass vessels were significantly less contaminated than explants in polypropylene vessel. Therefore at times, ideal methods for sterilization should be coupled with ideal culture conditions such as good quality culture vessel, rather than the addition of more stringent sterilants.

Keywords: culture containers, explants, sodium hypochlororite, sterilization

Procedia PDF Downloads 281

Authors: B. D. Nkosi, T. F. Mutavhatsindi, J. J. Baloyi, R. Meeske, T. M. Langa, I. M. M. Malebana, M. D. Motiang

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Potato hash (PH), a by-product from food production industry, contains 188.4 g dry matter (DM)/kg and 3.4 g water soluble carbohydrate (WSC)/kg DM, and was mixed with wheat bran (70:30 as is basis) to provide 352 g DM/kg and 315 g WSC/kg DM. The materials were ensiled with or without silage additives in 1.5L anaerobic jars (3 jars/treatment) that were kept at 25-280 C for 3 months. Four types of silages were produced which were: control (no additive, denoted as T1), celluclast enzyme (denoted as T2), emsilage bacterial inoculant (denoted as T3) and silosolve bacterial inoculant (denoted as T4). Three jars per treatment were opened after 3 months of ensiling for the determination of nutritive values, fermentation characteristics and aerobic stability. Aerobic stability was done by exposing silage samples to air for 5 days. The addition of enzyme (T2) was reduced (P<0.05) silage pH, fiber fractions (NDF and ADF) while increasing (P < 0.05) residual WSC and lactic acid (LA) production, compared to other treatments. Silage produced had pH of < 4.0, indications of well-preserved silage. Bacterial inoculation (T3 and T4) improved (P < 0.05) aerobic stability of the silage, as indicated by increased number of hours and lower CO2 production, compared to other treatments. However, the aerobic stability of silage was worsen (P < 0.05) with the addition of an enzyme (T2). Further work to elucidate these effects on nutrient digestion and growth performance on ruminants fed the silage is needed.

Keywords: by-products, digestibility, feeds, inoculation, ruminants, silage

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Authors: Diyah Atiek Mustikawati

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Language register refers to a variety of a language used for particular purpose or in a particular social setting. Language register also means as a concept of adapting one’s use of language to conform to standards or tradition in a given professional or social situation. This descriptive study tends to discuss about the form of language register in transportation aspect, factors, also the function of use it. Mostly, language register in transportation aspect uses short sentences in form of informal register. The factor caused language register used are speaker, word choice, background of language. The functions of language register in transportations aspect are to make communication between crew easily, also to keep safety when they were in bad condition. Transportation language register developed naturally as one of variety of language used.

Keywords: language register, language variety, communication, transportation

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Authors: Rhea Patel, Madhuri Vinchurkar, Rajul Patkar, Gopal Pranjale, Maryam Shojaei Baghini

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One of the major limitations on food resources worldwide is the deterioration of plant products due to pathogenic infections. Early screening of plants for pathogenic infections can serve as a boon in the Agricultural sector. The standard microbiology techniques has not kept pace with the rapid enumeration and automated methods for bacteria detection. Electrochemical Impedance Spectroscopy (EIS) serves as a label free bio sensing technique to monitor pathogens in real time. The changes in the electrical impedance of a growing bacterial culture can be monitored to detect activity of microorganisms. In this study, we demonstrate development of a gold interdigitated electrode (gold IDE) based impedance biosensor to detect bacterial cells in real on-field crop samples. To calibrate our impedance measurement system, nutrient broth suspended Escherichia coli cells were used. We extended this calibrated protocol to identify the agricultural pathogens in real potato tuber samples. Distinct difference was seen in the impedance recorded for the healthy and infected potato samples. Our results support the potential application of this Impedance based biosensor in Agricultural pathogen detection.

Keywords: agriculture, biosensor, electrochemical impedance spectroscopy, microelectrode, pathogen detection

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Authors: Bilal Ahmad Ashwar, Inam u nisa, Asima Shah, Adil Gani, Farooq Ahmad Masoodi

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The effects of 5% BHT and green tea extracts (GTE) on the physical, barrier, mechanical, thermal and antioxidant properties of potato starch films were investigated. Results showed both BHT and GTE significantly lowered solubility of films. Addition of BHT significantly decreased water vapour transmission rate. Both BHT and GTE promoted significant increase in the elastic modulus but a decrease in % EAB, however BHT was more effective in increasing elastic modulus. Increase in glass transition temperature (Tg) and enthalpy of transition (ΔH) of films was observed with the incorporation of GTE and BHT. Scanning electron microscopy (SEM) revealed smooth surface of the films. The DPPH radical scavenging ability of both BHT and GTE films were stronger in fatty food stimulant (95% ethanol. The GTE and BHT films were individually applied to fresh beef samples and were stored at 4 0C and room temperature for 10 days. Metmyoglobin formation and lipid oxidation (TBARS) were monitored periodically. The addition of GTE extracts and BHT resulted in decreases in metmyoglobin and TBARS values. We conclude that extracts of GTE and BHT have potential as preservatives for fresh beef.

Keywords: starch film, WVTR, tensile properties, SEM, thermal analysis, DPPH scavenging activity, TBARS, metmyoglobin

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Authors: Nadeem Munawar, Iftikhar Hussain, Tariq Mahmood

Abstract:

The lesser bandicoot rat (Bandicota bengalensis) is widely distributed and a serious agricultural pest in Pakistan. It has wide adaptation with rice-wheat-sugarcane cropping systems of Punjab, Sindh and Khyber Pakhtunkhwa and wheat-groundnut cropping system of Pothwar area, thus inflicting heavy losses to these crops. Comparative efficacies of four food baits (onion, guava, potato and peanut butter smeared bread/Chapatti) were tested in multiple feeding tests for kill trapping of this rat species in the Pothwar Plateau between October 2013 to July 2014 at the sowing, tilling, flowering and maturity stages of wheat, groundnut and millet crops. The results revealed that guava was the most preferred bait as compared to the rest of three, presumably due to particular taste and smell of the guava. The relative efficacies of all four tested baits guava also scoring the highest trapping success of 16.94 ± 1.42 percent, followed by peanut butter, potato, and onion with trapping successes of 10.52 ± 1.30, 7.82 ± 1.21 and 4.5 ± 1.10 percent, respectively. In various crop stages and season-wise the highest trapping success was achieved at maturity stages of the crops, presumably due to higher surface activity of the rat because of favorable climatic conditions, good shelter, and food abundance. Moreover, the maturity stage of wheat crop coincided with spring breeding season and maturity stages of millet and groundnut match with monsoon/autumn breeding peak of the lesser bandicoot rat in Pothwar area. The preferred order among four baits tested was guava > peanut butter > potato > onion. The study recommends that the farmers should periodically carry out rodent trapping at the beginning of each crop season and during non-breeding seasons of this rodent pest when the populations are low in numbers and restricted under crop boundary vegetation, particularly during very hot and cold months.

Keywords: Bandicota bengalensis, efficacy, food baits, Pothwar

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Authors: Yeongseon Jang, Rhim Ryoo, Young-Ae Park, Kang-Hyeon Ka, Donha Choi, Sung-Suk Lee

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Lentinula edodes (Berk.) Pegler, oak mushroom, is one of the most largely produced mushrooms in the world. To increase the competitiveness of Korean oak mushroom, golden seed project is ongoing. In this project, we develop new oak mushroom varieties to increase its productivity, quality, disease resistance, and so on. Through the project, new oak mushroom cultivar, Bambithyang was developed by mono-mono hybridization method. The optimum temperature for mycelial growth was at 25°C on potato dextrose agar (PDA) media. For the mass production test, it was cultivated using sawdust media with sawdust block type for 100 days. The temperature for primordia formation and fruit body production was broad (between 11°C and 20°C) which is good for spring and fall. Each flush period lasted for 6-7 days and the highest fruit body production was recorded in the first flush. The fruiting is sporadic. The pileus was deep brown. Its diameter was 69.2 mm and width was 17.8 mm. The stipe was ivory. It was 14.7 mm thick and 54.7 mm long. We would continue to develop new varieties while increasing the market share of domestic spawn with this variety.

Keywords: Lentinula edodes, mono-mono hybridization, new cultivar, oak mushroom

Procedia PDF Downloads 316

Authors: D. R. T. N. K. Dissanayake, H. M. S. K. Herath, H. K. S. G. Gunadasa, P. Weerasinghe

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Luffa is a tropical and subtropical vegetable, belongs to family Cucurbiteceae. It is predominantly monoecious in sex expression and provides an ample scope for utilization of hybrid vigor. Hybrid varieties develop through open pollination, produce higher yields due to its hybrid vigor. Naga F1 hybrid variety consists number of desirable traits other than higher yield such as strong and vigorous plants, fruits with long deep ridges, attractive green color fruits ,better fruit weight, length and early maturity compared to the local Luffa cultivars. Unavailability of fertilizer recommendations for hybrid cucurbit vegetables leads to an excess fertilizer application causing a vital environmental issue that creates undesirable impacts on nature and the human health. Main Objective of this research is to determine effect of different nitrogen and potassium fertilizer rates on growth and yield of Naga F1 Variety. Other objectives are, to evaluate specific growth parameters and yield, to identify the optimum nitrogen and potassium fertilizer levels based on growth and yield of hybrid Luffa variety. As well as to formulate the general fertilizer recommendation for hybrid Luffa -Naga F1 variety.

Keywords: hybrid, nitrogen, phosphorous, potassium

Procedia PDF Downloads 556

Authors: Kshanaprava Dhalsamant, Punyadarshini P. Tripathy, Shanker L. Shrivastava

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With present high global population, the need for rising food usage by minimizing food wastage and investment is highly necessary to achieve food security. The purpose of this study is to enlighten the effect of pre-drying treatment on rehydration, color, texture, nanohardness, microstructure and surface morphology of solar dried potato samples dried in the mixed-mode solar dryer. Locally bought potatoes were cleaned and cut into cylindrical pieces and pretreated with sodium metabisulfite (0.5%) for 10 min before placing them in natural convection solar dryer designed and developed in Indian Institute of Technology Kharagpur, India. Advanced quality characteristics were studied using Atomic Force Microscope (AFM), Scanning Electron Microscopy (SEM) and nanoindentation method, along with color, texture and water activity. The rehydration indices of solar dried potatoes were significantly biased by pretreatment followed by rehydration temperature. A lower redness index (a*) with a higher value of yellowness index (b*), chroma (C*) and hue angle (h*) were obtained for pretreated samples. Also, the average nanohardness (H) of untreated samples exhibited substantial lower value (18.46%) compared to pretreated samples. Additionally, a creep displacement of 43.27 nm during 20 s dwell time under constant load of 200

Keywords: pretreatment, nanohardness, microstructure, surface morphology

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Authors: V. Nigam, V. Nambiar

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Aegle Marmelos leaf has been used as a remedy for various gastrointestinal infections and lowering blood sugar level in traditional system of medicine in India due to the presence of various constituents such as flavonoids, tannins and alkaloids (eg. Aegelin, Marmelosin, Luvangetin).The objective of the present study was to evaluate the total antioxidant activity, total and individual phenol content of the wild and cultivated variety of Aegle marmelos leaves to assess the role of this plant in ethanomedicine in India. The methanolic extracts of the leaves were screened for total antioxidant capacity through Ferric Reducing Antioxidant Potential (FRAP) and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay; Total Phenol content (TPC) through spectrophotometric technique based on Folin Ciocalteau assay and for qualitative estimation of phenols, High performance Liquid Chromatography was used. The TPC of wild and cultivated variety was 7.6% and 6.5% respectively whereas HPLC analysis for quantification of individual polyphenol revealed the presence of gallic acid, chlorogenic acid and Ferullic acid in wild variety whereas gallic acid, Ferullic acid and pyrocatechol in cultivated variety. FRAP values and IC 50 value (DPPH) for wild and cultivated variety was 14.65 μmol/l and 11.80μmol/l; 437 μg/ml and 620μg/ml respectively and thus it can be used as potential inhibitor of free radicals. The wild variety was having more antioxidant capacity than the cultivated one it can be exploited further for its therapeutic application. As Aegle marmelos is rich in antioxidant, it can be used as food additives to delay the oxidative deterioration of foods and as nutraceutical in medicinal formulation against degenerative diseases like diabetes.

Keywords: antioxidant activity, aegle marmelos, antidiabetic, nutraceutical

Procedia PDF Downloads 335

Authors: Sehrish Iftikhar, Kiran Nawaz, Ahmad A. Shahid, Waheed Anwar, Muhammad S. Haider

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Early blight caused by Alternaria solani Sorauer is one of the most serious foliage diseases of the potato (Solanum tuberosum L.). This disease causes huge crop losses and has major economic importance worldwide. The antifungal activity for three medicinal plants (Foeniculum vulgare, Syzygium aromaticum, and Eucalyptus citriodora) against Alternaria solani has been evaluated. The inhibitory potential of selected essential oils on the radial mycelial growth and germination of spore was measured in vitro at various concentrations (5%, 2.5%. 1.25%, 0.625%, and 0.312%) using agar well diffusion assay. Essential oil of E. citriodora was most effective causing 85% inhibition of mycelial growth and 88% inhibition of spore germination at 0.625% and 1.25% concentrations. Essential oil of Foeniculum vulgare also caused 80% and 82% inhibition of the above mentioned parameters but at double the concentrations 1.25% and 2.5%. While essential oil of Syzygium aromaticum was least effective in controlling the mycelial growth and spore germination with 76% and 77% inhibition at 1.25% and 2.5%. All the selected essential oils, especially E. citriodora, showed marked antimicrobial activity significant at higher concentration. These results suggest that the use of essential oils for the control of A. solani can reduce environmental risks related with commercial fungicides, lower cost for control, and the chances for resistance development. Additional studies are essential to evaluate the potential of essential oils as natural treatments for this disease.

Keywords: clove, essential oils, fennel, potato

Procedia PDF Downloads 298

Authors: A. Akin

Abstract:

This study was carried out on Italia grape variety (Vitis vinifera L.) in Konya province, Turkey in 2016. The cultivar is five years old and grown on 1103 Paulsen rootstock. It was determined the effects of applications of the Control (C), 1/3 Cluster Tip Reduction (1/3 CTR), 1/6 Cluster Tip Reduction (1/6 CTR), 1/9 Cluster Tip Reduction (1/9 CTR), 1/3 CTR+Boric Acid (BA), 1/6 CTR+BA, 1/9 CTR+BA, on yield and yield components of the Italia grape variety. The results were obtained as the highest fresh grape yield (4.74 g) with 1/9 CTR+BA application; the highest cluster weight (220.08 g) with 1/3 CTR application; the highest 100 berry weight (565.85 g) with 1/9 CTR+BA application; as the highest maturity index (49.28) with 1/9 CTR+BA application; as the highest must yield (685.33 ml/kg) with 1/3 CTR+BA and (685.33 ml/kg) with 1/9 CTR+BA applications. To increase the fresh grape yield, 100 berry weight and maturity index in the Italia grape variety, the 1/9 CTR+BA application can be recommended.

Keywords: boric acid, cluster tip reduction, Italia grape variety, yield, yield components

Procedia PDF Downloads 242

Authors: M. R. Zaman, M. S. Bari, M. Kajal

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A field experiment was conducted at the Agroforestry and Environment Research Field, Hajee Mohammad Danesh Science and Technology University, Dinajpur during 2013 to investigate the potentiality of three napier fodder varieties under Litchi orchard. The experiment was consisted of 2 factors RCBD with 3 replications. Among the two factors, factor A was two production systems; S1= Litchi + fodder and S2 = Fodder (sole crop); another factor B was three napier varieties: V1= BARI Napier -1 (Bazra), V2= BARI Napier - 2 (Arusha) and V3= BARI Napier -3 (Hybrid). The experimental results revealed that there were significant variation among the varieties in terms of leaf growth and yield. The maximum number of leaf plant -1 was recorded in variety Bazra (V1) whereas the minimum number was recorded in hybrid variety (V3).Significantly the highest (13.75, 14.53 and14.84 tha-1 at 1st, 2nd and 3rd harvest respectively) yield was also recorded in variety Bazra whereas the lowest (5.89, 6.36 and 9.11 tha-1 at 1st, 2nd v and 3rd harvest respectively) yield was in hybrid variety. Again, in case of production systems, there were also significant differences between the two production systems were founded. The maximum number of leaf plant -1 was recorded under Litchi based AGF system (T1) whereas the minimum was recorded in open condition (T2). Similarly, significantly the highest (12.00, 12.35 and 13.31 tha-1 at 1st, 2nd and 3rd harvest respectively) yield of napier was recorded under Litchi based AGF system where as the lowest (9.73, 10.47 and 11.66 tha-1 at 1st, 2nd and 3rd harvest respectively) yield was recorded in open condition i.e. napier in sole cropping. Furthermore, the interaction effect of napier variety and production systems were also gave significant deviation result in terms of growth and yield. The maximum number of leaf plant -1 was recorded under Litchi based AGF systems with Bazra variety whereas the minimum was recorded in open condition with hybrid variety. The highest yield (14.42, 16.14 and 16.15 tha-1 at 1st, 2nd and 3rd harvest respectively) of napier was found under Litchi based AGF systems with Bazra variety. Significantly the lowest (5.33, 5.79 and 8.48 tha-1 at 1st, 2nd and 3rd harvest respectively) yield was found in open condition i.e. sole cropping with hybrid variety. In case of the quality perspective, the highest nutritive value (DM, ASH, CP, CF, EE, and NFE) was found in Bazra (V1) and the lowest value was found in hybrid variety (V3). Therefore, the suitability of napier production under Litchi based AGF system may be ranked as Bazra > Arusha > Hybrid variety. Finally, the economic analysis showed that maximum BCR (5.20) was found in the Litchi based AGF systems over sole cropping (BCR=4.38). From the findings of the taken investigation, it may be concluded that the cultivation of Bazra napier varieties in the floor of Litchi orchard ensures higher revenue to the farmers compared to its sole cropping.

Keywords: potentiality, Litchi, fodder, agroforestry

Procedia PDF Downloads 292