Search results for: vacuum fried mango chips

Authors: Nuntaporn Aukkanit

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Objective of this study was to investigate hydrocolloids (pectin, carboxyl methylcellulose, and alginate) for their influences on the oil absorption in vacuum fried mango chips. Usage of hydrocolloids significantly (p≤0.05) affected fried mango oil uptake. Control samples (without hydrocolloids) had high fat content at 24.57g/100g whereas other samples, treated with 0.5g pectin/100ml water exhibited the highest decrease of oil absorption. Fat content of chips, treated with 0.5 g pectin /100ml was 14.01g/100g. With this concentration of pectin at 0.5 g /100ml, fat content could be reduced by 43%. Moreover, chips treated with 0.5 g pectin/100ml water had the highest sensory scores (color, appearance, crispiness and overall acceptability). These results showed that pectin was the most effective hydrocolloid for low fat vacuum fried mango chips production.

Keywords: alginate, carboxyl methylcellulose, hydrocolloids, oil absorption, pectin, vacuum fried mango chips

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Authors: Kadir Gök

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In this study, a vacuum system was developed for orthopedic drilling processes, and the most efficient processing parameters were determined using statistical analysis of temperature rise. A reverse engineering technique was used to obtain a 3D model of the chip vacuum system, and the obtained point cloud data was transferred to Solidworks software in STL format. An experimental design method was performed by selecting different parameters and their levels, such as RPM, feed rate, and drill bit diameter, to determine the most efficient processing parameters in temperature rise using ANOVA. Additionally, the bone chip-vacuum device was developed and performed successfully to collect the whole chips and fragments in the bone drilling experimental tests, and the chip-collecting device was found to be useful in removing overheating from the drilling zone. The effects of processing parameters on the temperature levels during the chip-vacuuming were determined, and it was found that bone chips and fractures can be used as autograft and allograft for tissue engineering. Overall, this study provides significant insights into the development of a vacuum system for orthopedic drilling processes and the use of bone chips and fractures in tissue engineering applications.

Keywords: vacuum system, orthopedic drilling, temperature rise, bone chips

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Authors: Natalia A. Salazar, Erika K. Méndez, Catalina Álvarez, Carlos E. Orrego

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Lyophilization, also called freeze-drying, is an important dehydration technique mainly used for pharmaceuticals. Food industry also uses lyophilization when it is important to retain most of the nutritional quality, taste, shape and size of dried products and to extend their shelf life. Vacuum-Induced during freezing cycle (VI) has been used in order to control ice nucleation and, consequently, to reduce the time of primary drying cycle of pharmaceuticals preserving quality properties of the final product. This procedure has not been applied in freeze drying of foods. The present work aims to investigate the effect of VI on the lyophilization drying time, final moisture content, density and reconstitutional properties of mango (Mangifera indica L.) slices (MS) and mango pulp-maltodextrin dispersions (MPM) (30% concentration of total solids). Control samples were run at each freezing rate without using induced vacuum. The lyophilization endpoint was the same for all treatments (constant difference between capacitance and Pirani vacuum gauges). From the experimental results it can be concluded that at the high freezing rate (0.4°C/min) reduced the overall process time up to 30% comparing process time required for the control and VI of the lower freeze rate (0.1°C/min) without affecting the quality characteristics of the dried product, which yields a reduction in costs and energy consumption for MS and MPM freeze drying. Controls and samples treated with VI at freezing rate of 0.4°C/min in MS showed similar results in moisture and density parameters. Furthermore, results from MPM dispersion showed favorable values when VI was applied because dried product with low moisture content and low density was obtained at shorter process time compared with the control. There were not found significant differences between reconstitutional properties (rehydration for MS and solubility for MPM) of freeze dried mango resulting from controls, and VI treatments.

Keywords: drying time, lyophilization, mango, vacuum induced freezing

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Authors: Nuntaporn Aukkanit

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The aim of this study was to determine the effect of oils on chemical, physical, and sensory properties of deep-fried dough stick. Five kinds of vegetable oil which were used for addition and frying consist of: palm oil, soybean oil, sunflower oil, rice bran oil, and canola oil. The results of this study showed that using different kinds of oil made significant difference in the quality of deep-fried dough stick. Deep-fried dough stick fried with the rice bran oil had the lowest moisture loss and oil absorption (p≤0.05), but it had some unsatisfactory physical properties (color, specific volume, density, and texture) and sensory characteristics. Nonetheless, deep-fried dough stick fried with the sunflower oil had moisture loss and oil absorption slightly more than the rice bran oil, but it had almost higher physical and sensory properties. Deep-fried dough sticks together with the sunflower oil did not have different sensory score from the palm oil, commonly used for production of deep-fried dough stick. These results indicated that addition and frying with the sunflower oil are appropriate for the production of deep-fried dough stick.

Keywords: deep-fried dough stick, palm oil, sunflower oil, rice bran oil

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Authors: Dimitar N. Karastoianov, Stanislav D. Gyoshev, Todor N. Penchev

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Preparation of briquettes of metal chips with good density and quality is of great importance for the efficiency of this process. In this paper are presented the results of impact briquetting of grey cast iron chips with rectangular shape and dimensions 15x25x1 mm. Density and quality of briquettes of these chips are compared with those obtained in another work of the authors using cast iron chips with smaller sizes. It has been found that by using a rectangular chips with a large size are produced briquettes with a very low density and poor quality. From the photographs taken by X-ray tomography, it is clear that the reason for this is the orientation of the chip in the peripheral wall of the briquettes, which does not allow of the air to escape from it. It was concluded that in order to obtain briquettes of cast iron chips with a large size, these chips must first be ground, for example in a small ball mill.

Keywords: briquetting, chips, impact, rocket engine

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Authors: Sobhy M. Mohsen, Mohamed M. El-Nikeety, Tarek G. Mohamed, Michael Murkovic

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The present work aimed to study the use of ohmic heating in the processing of mango pulp comparing to conventional method. Mango pulp was processed by using ohmic heating under the studied suitable conditions. Physical, chemical and microbiological properties of mango pulp were studied. The results showed that processing of mango pulp by using either ohmic heating or conventional method caused a decrease in the contents of TSS, total carbohydrates, total acidity, total sugars (reducing and non-reducing sugar) and an increase in phenol content, ascorbic acid and carotenoids compared to the conventional process. The increase in electric conductivity of mango pulp during ohmic heating was due to the addition of some electrolytes (salts) to increase the ions and enhance the process. The results also indicate that mango pulp processed by ohmic heating contained more phenols, carbohydrates and vitamin C and less HMF compared to that produced by conventional one. Total pectin and its fractions had slightly reduced by ohmic heating compared to conventional method. Enzymatic activities showed a reduction in poly phenoloxidase (PPO) and polygalacturonase (PG) activity in mango pulp processed by conventional method. However, ohmic heating completely inhibited PPO and PG activities.

Keywords: ohmic heating, mango pulp, phenolic, sarotenoids

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Authors: Fidiana Suwitho

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Research and community service is one of important lecturer assignment in Indonesia. This article was made to meet those needs by assisting home industry entrepreneurs of various chips in Banyuwangi. Community service in this scheme are intended to increase the revenue of craftsmen of chips by improving value added of chips through food engineering technology. Ibu Anisa has produced various kinds of chips that are breadfruit chips, banana chips, yam chips, and cassava chips. In business development, Ibu Anisa facing various problems both in terms of production and management aspects. The process of production and management and marketing are still conventional so that increased demand cannot be offset by production capacity. A researcher team of STIESIA has assist partners in the processing stage, from manually to the technologically. This activity has a positive impact to However, this process has not been reached on sustainable marketing aspect, which is where the partners are still difficult to reach a wider market because of limited access.

Keywords: food engineering technology, value added of chips, community service

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Authors: Todor Penchev, Dimitar Karastojanov, Ivan Altaparmakov

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For briquetting of metal chips are used hydraulic and mechanical presses. The density of the briquettes in this case is about 60% - 70 % on the density of solid metal. In this work are presented the results of experimental studies for briquetting of metal chips, by using a new technology for impact briquetting. The used chips are by Armco iron, steel, cast iron, copper, aluminum and brass. It has been found that: (i) in a controlled impact the density of the briquettes can be increases up to 30%; (ii) at the same specific impact energy Es (J/sm3) the density of the briquettes increases with increasing of the impact velocity; (iii), realization of the repeated impact leads to decrease of chips density, which can be explained by distribution of elastic waves in the briquette.

Keywords: briquetting, chips briquetting, impact briquetting, controlled impact

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Authors: Maria Terezinha Santos Leite Neta, Mônica Silva de Jesus, Hannah Caroline Santos Araujo, Rafael Donizete Dutra Sandes, Raquel Anne Ribeiro Dos Santos, Narendra Narain

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Mango is one of the most consumed and appreciated fruits in the world, mainly due to its peculiar and characteristic aroma. Since the fruit is perishable, it requires conservation methods to prolong its shelf life. Mango cubes were dehydrated at 40°C, 50°C and 60°C and by lyophilization, and the effect of these processes was investigated on the physicochemical characteristics (color and texture) of the products and monitoring of the main volatile compounds for the mango aroma. Volatile compounds were extracted by the SPME technique and analyzed in GC-MS system. Drying temperature at 60°C and lyophilization showed higher efficiency in retention of main volatile compounds, being 63.93% and 60.32% of the total concentration present in the fresh pulp, respectively. The freeze-drying process also presented features closer to the fresh mango in relation to color and texture, which contributes to greater acceptability.

Keywords: mango, freeze drying, convection drying, aroma, GC-MS

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Authors: R. S. Fisca, Y. R. Elox, L. Umi, U. Z. Luttfia, Kun Harismah

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Petai (Parkia speciosa) is a plant indigenous to Southeast Asia. It is consumed either raw or cooked. It has been used in folk medicine to treat diabetes, hypertension, and kidney problems. It contains minerals and vitamins. Petai contains a lot of chemical compounds that are beneficial for health, including antioxidants, Vitamin B6 0,9mg, energy 142 g. cal, 10.4 g protein. 2 g fat, 22 g carbohydrates, 95 mg calcium, phosphorus 115 mg, 1 mg iron, 200 IU of vitamin A, vitamin B1 0.17 mg, 36 mg of vitamin C that can resolve various health problems. These chips are the result of innovation from petai packaged in such a way becomes a tasty snack chips and can be enjoyed by many people to relax and also nutritious for health. In the manufacture of petai chips require several steps of them start by boiling, flating, drying and the last frying. In introducing the products widely we sell petai chips with several methods. Some of these methods include direct sales, delivery order, online/social media, and open some booth at a few places and the car free day in Solo every sunday. Opportunity in selling petai chips is very wide because there is no competitors with similar business. With the innovation of petai chips become healthy snacks can be introduced to the public and can even be exported out of the country as one of the extraordinary snacks from Indonesia.

Keywords: antioxidants, chips, healty, petai

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Authors: Chajira Garrote, Laura Arango, Lourdes Merino

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This research explains how to obtain nutritious powder from a variety of ripe mango peels Hilacha (Mangifera indica L.) to use it as a food additive. Also, this study intends to use efficiently the by-products resulting from the operations of mango pulp manufacturing process by processing companies with the aim of giving them an added value. The physical and chemical characteristics of the mango peels and the benefits that may help humans, were studied. Unit operations are explained for the processing of mango peels and the production of nutritive powder as a food additive. Emphasis is placed on the preliminary operations applied to the raw material and on the drying method, which is very important in this project to obtain the suitable characteristics of the nutritive powder. Once the powder was obtained, it was subjected to laboratory tests to determine its functional properties: water retention capacity (WRC) and oil retention capacity (ORC), also a sensory analysis for the powder was performed to determine the product profile. The nutritive powder from the ripe mango peels reported excellent WRC and ORC values: 7.236 g of water / g B.S. and 1.796 g water / g B.S. respectively and the sensory analysis defined a complete profile of color, odor and texture of the nutritive powder, which is suitable to use it in the food industry.

Keywords: mango, peel, powder, nutritive, functional properties, sensory analysis

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Authors: Razieh Niazmand, Dina Sadat Mousavian, Parvin Sharayei

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This study investigated the effect of carboxymethyl cellulose (CMC), tragacanth, and saalab hydrocolloids in two concentrations (0.3%, 0.7%) and different frying media, refined canola oil (RCO), RCO + 1% bene kernel oil (BKO), and RCO + 1 mg/l unsaponifiable matter (USM) of BKO on acrylamide formation in fried potato slices. The hydrocolloid coatings significantly reduced acrylamide formation in potatoes fried in all oils. Increasing the hydrocolloid concentration from 0.3% to 0.7% produced no effective inhibition of acrylamide. The 0.7 % CMC solution was identified as the most promising inhibitor of acrylamide formation in RCO oil, with a 62.9% reduction in acrylamide content. The addition of BKO or USM to RCO led to a noticeable reduction in the acrylamide level in fried potato slices. The findings suggest that a 0.7% CMC solution and RCO+USM are promising inhibitors of acrylamide formation in fried potato products.

Keywords: CMC, frying, potato, saalab, tracaganth

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Authors: R. Ziaie Moayed, M. Hamidzadeh

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The use of waste rubber chips not only can be of great importance in terms of the environment, but also can be used to increase the shear strength of soils. The purpose of this study was to evaluate the variation of the internal friction angle of liquefiable sandy soil using waste rubber chips. For this purpose, the geotechnical properties of unmodified and modified soil samples by waste lining rubber chips have been evaluated and analyzed by performing the triaxial consolidated drained test. In order to prepare the laboratory specimens, the sandy soil in part of Rudsar shores in Gilan province, north of Iran with high liquefaction potential has been replaced by two percent of waste rubber chips. Samples have been compressed until reaching the two levels of density of 15.5 and 16.7 kN/m³. Also, in order to find the optimal length of chips in sandy soil, the rectangular rubber chips with the widths of 0.5 and 1 cm and the lengths of 0.5, 1, and 2 cm were used. The results showed that the addition of rubber chips to liquefiable sandy soil greatly increases the shear resistance of these soils. Also, it can be seen that decreasing the width and increasing the length-to-width ratio of rubber chips has a direct impact on the shear strength of the modified soil samples with rubber chips.

Keywords: improvement, shear strength, internal friction angle, sandy soil, rubber chip

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Authors: Tamrat Tesfaye, Bruce Sithole, K. Shabaridharan

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The use of natural dyes to replace synthetic dyes has been advocated for to circumvent the environmental problems associated with synthetic dyes. This paper is a preliminary study on the use of natural dyes extracted from eucalyptus and mango trees. Dyes extracted from eucalyptus bark gave more colourized material than the dyes extracted from eucalyptus leaves and mango pills and leaves. Additionally, the extracts exhibited a deeper colour shade. Cotton fiber dyed using the same dye but with different mordants resulted in fabric that exhibited different colours. It appears that natural dyes from these plants could be effective dyes for use on cotton fabrics especially considering that the dyes exhibited excellent colour fastness.

Keywords: natural dyes, mango, eucalyptus, cotton, mordants, colour fastness

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Authors: O. A. Adeyeye, E. R. Sadiku, Periyar Selvam Sellamuthu, Anand Babu Perumal, Reshma B. Nambiar

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Mango is a tropical fruit which is often labelled as ‘super-fruit’ because of its unquantifiable benefits to human beings. However, despite its great importance, mango is a seasonal fruit and only very few off-seasonal cultivars are available in the market for consumption. Therefore, to overcome the seasonal variation and to increase the shelf-life of mango fruits, different drying methods are considered. In this study, freeze drying and tray drying methods were used to preserve two different cultivars of mango from South Africa. Moisture content, total soluble solid, ascorbic acid, total phenol content (TPC), antioxidant activity (DPPH) and organoleptic tests were carried out on the samples before and after drying. The effects of different edible preservatives and selected packaging materials used were analyzed on each sample. The result showed that freeze drying method is the best method of preserving the selected cultivar.

Keywords: postharvest, Mangos, cultivar, total soluble solid, total phenol content, antioxidant

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Authors: O. A. Adeyeye, E. R. Sadiku, Selvam Sellamuthu Periyar, Babu Perumal Anand, B. Nambiar Reshma

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Mango is a tropical fruit which is often labelled as ‘super-fruit’ because of its unquantifiable benefits to human beings. However, despite its great importance, mango is a seasonal fruit, and only very few off-seasonal species are available in the market for consumption. Therefore, in order to overcome the seasonal variation and to increase the shelf-life of mango fruits, different drying methods are considered In this study, freeze drying and tray drying methods were used to preserve two different cultivars of mango from South Africa. Moisture content, total soluble solid, ascorbic acid, total phenol content (TPC), antioxidant activity (DPPH) and organoleptic tests were carried out on the samples before and after drying. The effects of different edible preservatives and selected packaging materials used were analyzed on each sample. The result showed that freeze drying method is the best method of preserving the selected cultivar.

Keywords: postharvest, mangos, cultivar, total soluble solid, total phenol content, antioxidant

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Authors: Seyed Abolhasan Naeini, Hamidreza Rahmani

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Laboratory consolidated undrained triaxial (CU) tests were carried out to study the strength behavior of silty soil reinforced with randomly plastic waste bottle chips. Specimens mixed with plastic waste chips in triaxial compression tests with 0.25, 0.50, 0.75, 1.0, and 1.25% by dry weight of soil and tree different length including 4, 8, and 12 mm. In all of the samples, the width and thickness of plastic chips were kept constant. According to the results, the amount and size of plastic waste bottle chips played an important role in the increasing of the strength parameters of reinforced silt compared to the pure soil. Because of good results, the suggested method of soil improvement can be used in many engineering problems such as increasing the bearing capacity and settlement reduction in foundations.

Keywords: reinforcement, silt, soil improvement, triaxial test, waste bottle chips

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Authors: Gia Lam Le, Dennis T. Bergado, Thi Ngoc Truc Nguyen

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This study focuses on behaviors of improved soft clay using prefabricated vertical drain (PVD) combined with vacuum and electro-osmotic preloading. Large-scale consolidations of reconstituted soft Bangkok clay were conducted for PVD improvement with vacuum (vacuum-PVD), and vacuum combined with heat (vacuum-thermo-PVD). The research revealed that vacuum-thermo-PVD gives high efficiency of the consolidation rate compared to the vacuum-PVD. In addition, the magnitude of settlement of the specimen improved by the vacuum-thermo-PVD is higher than the vacuum-PVD because the assistance of heat causes the collapse of the clay structure. Particularly, to reach 90% degree of consolidation, the thermal-vacuum-PVD reduced about 58% consolidation time compared to the vacuum-PVD. The increase in consolidation rate is resulted from the increase in horizontal coefficient of consolidation, Ch, the reduction of the smear effect expressed by the ratio of the horizontal hydraulic conductivity in the undisturbed zone, kh, and the horizontal hydraulic conductivity in the smeared zone, ks. Furthermore, the shear strength, Su, increased about 100% when compared using the vacuum-thermal-PVD to the vacuum PVD. In addition, numerical simulations gave reasonable results compared to the laboratory data.

Keywords: PVD improvement, vacuum preloading, prefabricated vertical drain, thermal PVD

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Authors: Djeukeu Asongni William, Leng Marlyse, Gouado Inocent

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Background: Process for obtaining D. schimperiana chips involves a long period of cooking followed by drying of obtained products in the sun. Such a process could induce the modification of the functional properties of the chips, thus reducing the technological uses of these products. This study was conducted with a view to assessing the impact of this process on the chips of D. schimperiana. Methods: The chips used were purchased in Baham, Bamendjou and Bagangté markets during the month of February 2013. A representative sample of each market chips was formed by mixing the chips of several sellers. The control sample consisted of fresh yams that have been sliced to the average size of local chips then dried in the oven at 45 ° C for 36 h. On each sample was performed the analysis of the physico-chemical properties (carbohydrates, lipids, proteins, iron , phosphorus, reducing sugars, ash and total starch) and gelling properties both with and without inhibitor alpha-amylases (0.018 and 0.146 mol / l). Results: Results show that the levels of ash 2.99 g / 100gms, iron 1.01 g / 100gms and phosphorus 532.06 mg / 100gms fresh sample were significantly higher than those of the products obtained in the traditional process. The functional properties of the chips obtained from different methods shows that the peak viscosity of the fresh sample is larger than the other samples with or without inhibitor. In addition, the fresh sample has the lowest breakdown under the same conditions. Conclusion: These results show that traditional process reduces technological potential of chips, thus limiting the value of D. schimperiana.

Keywords: Dioscorea schimperiana, chips, functional properties, technological properties, valorization

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Authors: Adil Basuki Ahza, Michael Liong, Subarna Suryatman

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Healthy chips now dominating the snack market shelves. More than 80% processed snack foods in the market are chips. This research takes the advantages of twin extrusion technology to produce two types of product, i.e. directly expanded and intermediate ready-to-fry or microwavable chips. To improve the functional quality, the cereal-tuber based mix was enriched with antioxidant rich mix of temurui, celery, carrot and isolated soy protein (ISP) powder. Objectives of this research were to find best composite cassava-sorghum ratio, i.e. 60:40, 70:30 and 80:20, to optimize processing conditions of extrusion and study the microstructural, physical and sensorial characteristics of the final products. Optimization was firstly done by applying metering section of extruder barrel temperatures of 120, 130 and 140 °C with screw speeds of 150, 160 and 170 rpm to produce direct expanded product. The intermediate product was extruded in 100 °C and 100 rpm screw speed with feed moisture content of 35, 40 and 45%. The directly expanded products were analyzed for color, hardness, density, microstructure, and organoleptic properties. The results showed that interaction of ratio of cassava-sorghum and cooking methods affected the product's color, hardness, and bulk density (p<0.05). Extrusion processing conditions also significantly affected product's microstructure (p<0.05). The direct expanded snacks of 80:20 cassava-sorghum ratio and fried expanded one 70:30 and 80:20 ratio shown the best organoleptic score (slightly liked) while baking the intermediate product with microwave were resulted sensorial not acceptable quality chips.

Keywords: cassava-sorghum composite, extrusion, microstructure, physical characteristics

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Authors: K. Asemave, D. O. Abakpa, T. T. Ligom

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The ability of bacteria to develop resistance to many antibiotics cannot be undermined, given the multifaceted health challenges in the present times. For this reason, a lot of attention is on botanicals and their products in search of new antibacterial agents. On the other hand, mango kernel oils (MKO) can be heavily valorized by taking advantage of the myriads bioactive phytochemicals it contains. Herein, we validated the use of MKO as bioactive agent against bacteria. The MKOs for the study were extracted by soxhlet means with ethanol and hexane for 4 h from 3 different mango kernels, namely; 'local' (sample A), 'julie' (sample B), and 'john' (sample C). Prior to the extraction, ground fine particles of the kernels were obtained from the seed kernels dried in oven at 100 °C for 8 h. Hexane gave higher yield of the oils than ethanol. It was also qualitatively confirmed that the mango kernel oils contain some phytochemicals such as phenol, quinone, saponin, and terpenoid. The results of the antibacterial activities of the MKO against both gram positive (Staphylococcus aureus) and gram negative (Pseudomonas aeruginosa) at different concentrations showed that the oils extracted with ethanol gave better antibacterial properties than those of the hexane. More so, the bioactivities were best with the local mango kernel oil. Indeed this work has completely validated the previous claim that MKOs are effective antibacterial agents. Thus, these oils (especially the ethanol-derived ones) can be used as bacteriostatic and antibacterial agents in say food, cosmetics, and allied industries.

Keywords: bacteria, mango, kernel, oil, phytochemicals

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Authors: Constance Kirker

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This paper examines examples of the shared use of mango references as a culinary metaphor powerful in maintaining immigrant identity in the works of diaspora authors from a variety of regions of the world, including South Asia, the Caribbean, and Africa, and across a variety of genres, including novels, culinary memoirs, and children’s books. There has been past criticism of so-called sari-mango literature, suggesting that use of the image of mango is a cliché, even “lazy,” attempt to “exoticize” and sentimentalize South Asia in particular. A broader review across national boundaries reveals that diaspora authors, including those beyond South Asia, write nostalgically about mango as much about the messy “full body” tactile experience of eating a mango as about the “exotic” quality of mango representing the “otherness” of their home country. Many of the narratives detail universal childhood food experiences that are more shared than exotic, such as a desire to subvert the adult societal rules of neatness and get very messy, or memories of small but memorable childhood transgressions such as stealing mangoes from a neighbor’s tree. In recent years, food technology has evolved, and mangoes have become more familiar and readily available in Europe and America, from smoothies and baby food to dried fruit snacks. The meaning associated with the imagery of mangoes for both writers and readers in diaspora literature evolves as well, and authors do not have to heed Salman Rushdie’s command, “There must be no tropical fruits in the title. No mangoes.”

Keywords: identity, immigrant diaspora, culinary metaphor, food studies

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Authors: Abdelaziz Sheba Abdelrahman

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Compost enriched with actinomyces and Bacillus polymyxa algae as a Partial Substitute for Mineral N in Ewaise Mango Orchards Organic fertiliser, compost enriched with actinomyces, and the biofertilizer Bacillus polymyxa algae were used as a partial replacement for mineral N fertiliser in Ewaise mango orchards during the 2019 and 2020 seasons. When compared to using mineral N alone, the results showed that reducing the percentage of mineral N fertiliser from 100 to 50% and using compost enriched with actinomyces at 25 to 50% and Bacillus polymyxa had an announced promotion on leaf area, total chlorophylls, leaf N, P, and K, yield, and fruit quality. The use of compost enriched with actinomyces and Bacillus polymyxa, as well as mineral N, resulted in a significant decrease in nitrite in the pulp. Reducing mineral N to 25% of the suitable N had a negative impact on yield. The application of appropriate N via 50% inorganic N + compost enriched with actinomyces at 50% + Bacillus polymyxa algae increased yield quantitatively and qualitatively in Ewaise mango orchards. This promised treatment significantly reduced nitrite levels in the pulp fruit.

Keywords: bacillus polymyxa algae, fertiliser, biofertilizer, ewaise mango

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Authors: M. S. Kaiser, S. Reaz Ahmed

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Chip formation characteristics are investigated during surface finishing of high density polyethylene (HDPE) samples using a shaper machine. Both the cutting speed and depth of cut are varied continually to enable observations under various machining conditions. The generated chips are analyzed in terms of their shape, size, and deformation. Their physical appearances are also observed using digital camera and optical microscope. The investigation shows that continuous chips are obtained for all the cutting conditions. It is observed that cutting speed is more influential than depth of cut to cause dimensional changes of chips. Chips curl radius is also found to increase gradually with the increase of cutting speed. The length of continuous chips remains always smaller than the job length, and the corresponding discrepancies are found to be more prominent at lower cutting speed. Microstructures of the chips reveal that cracks are formed at higher cutting speeds and depth of cuts, which is not that significant at low depth of cut.

Keywords: HDPE, surface-finishing, chip formation, deformation, roughness

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Authors: E. Karacabey, Ş. G. Özçelik, M. S. Turan, C. Baltacıoğlu, E. Küçüköner

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Main concern about deep-fat-fried food materials is their high final oil contents absorbed during frying process and/or after cooling period, since diet including high content of oil is accepted unhealthy by consumers. Different methods have been evaluated to decrease oil content of fried food stuffs. One promising method is partially drying of food material before frying. In the present study it was aimed to control and decrease the final oil content of zucchini slices by means of partial drying and to optimize process conditions. Conventional oven drying was used to decrease moisture content of zucchini slices at a certain extent. Process performance in terms of oil uptake was evaluated by comparing oil content of predried and then fried zucchini slices with those determined for directly fried ones. For predrying and frying processes, oven temperature and weight loss and frying oil temperature and time pairs were controlled variables, respectively. Zucchini slices were also directly fried for sensory evaluations revealing preferred properties of final product in terms of surface color, moisture content, texture and taste. These properties of directly fried zucchini slices taking the highest score at the end of sensory evaluation were determined and used as targets in optimization procedure. Response surface methodology was used for process optimization. The properties, determined after sensory evaluation, were selected as targets; meanwhile oil content was aimed to be minimized. Results indicated that final oil content of zucchini slices could be reduced from 58% to 46% by controlling conditions of predrying and frying processes. As a result, it was suggested that predrying could be one choose to reduce oil content of fried zucchini slices for health diet. This project (113R015) has been supported by TUBITAK.

Keywords: health process, optimization, response surface methodology, oil uptake, conventional oven

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Authors: Sito Ismanti, Noriyuki Yasufuku

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Cement utilization to improve the properties of soil is a well-known method applied in field. However, its addition in large quantity must be controlled. This study presents utilization of natural and environmental-friendly material mixed with small amount of cement content in soil improvement, i.e. bamboo chips. Absorbability, elongation, and flatness ratio of bamboo chips were examined to investigate and understand the influence of its characteristics in the mixture. Improvement of dilation behavior as a problem of loose and poorly graded sand soil is discussed. Bamboo chips are able to improve the permeability value that affects the dilation behavior of cemented sand soil. It is proved by the stress path as the result of triaxial compression test in the undrained condition. The effect of size and content variation of bamboo chips, as well as the curing time variation are presented and discussed.  

Keywords: bamboo chips, permeability, mechanical properties, triaxial compression

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Authors: Benaouda Hemza

Abstract:

This work on the characterization of structural elements in metal fiber concrete is devoted to the study of recyclability, as reinforcement for concrete, of chips resulting from the machining of steel parts. We are interested in this study to the rheological behavior of fresh chips reinforced concrete and its mechanical behavior at a young age. The evaluation of the workability with the LCL workabilimeter shows that optimal sand gravel ratios (S/G) are S/G=0.8, and S/G=1. The study of the content chips (W%) influence on the workability of the concrete shows that the flow time and the S/G optimum increase with W%. For S/G=1.4, the flow time is practically insensitive to the variation of W%, the concrete behavior is similar to that of self-compacting concrete. Mechanical characterization tests (direct tension, compression, bending, and splitting) show that the mechanical properties of chips concrete are comparable to those of the two selected reference concretes (concrete reinforced with conventional fibers: EUROSTEEL fibers corrugated and DRAMIX fibers). Chips provide a significant increase in strength and some ductility in the post-failure behavior of the concrete. Recycling chips as reinforcement for concrete can be favorably considered.

Keywords: fiber concrete, chips, workability, direct tensile test, compression test, bending test, splitting test

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Authors: Ammari Abdelhammid

Abstract:

This work on the characterization of structural elements in metal fiber concrete is devoted to the study of recyclability, as reinforcement for concrete, of chips resulting from the machining of steel parts. We're interested in this study to the Rheological behavior of fresh chips reinforced concrete and its mechanical behavior at a young age. The evaluation of the workability with the LCL workabilimeter shows that optimal sand gravel ratios ( S/G) are S/G = 0.8 and S/G = 1. The study of the content chips (W%) influence on the workability of the concrete shows that the flow time and the S/G optimum increase with W%. For S/G = 1.4, the flow time is practically insensitive to the variation of W%, the concrete behavior is similar to that of self-compacting concrete. Mechanical characterization tests (direct tension, compression, bending, and splitting) show that the mechanical properties of chips concrete are comparable to those of the two selected reference concretes (concrete reinforced with conventional fibers: Eurosteel fibers corrugated and Dramix fibers). Chips provide a significant increase in strength and some ductility in the post-failure behavior of the concrete. Recycling chips as reinforcement for concrete can be favorably considered.

Keywords: fiber concrete, chips, workability, direct tensile test, compression test, bending test, splitting test

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Authors: Ezzaddin Rashid Hussein

Abstract:

This research investigates the viability of mango seed extract (MSE) using a surfactant to improve oil recovery (EOR). This research examines MSE-based surfactant solutions and compares them to more traditional synthetic surfactants in terms of phase behaviour and interfacial tension. The phase behaviour and interfacial tension of five samples of surfactant solutions with different concentrations were measured. Samples 1 (2.0 g) and 1 (1.5 g) performed closest to the critical micelle concentration (CMC) and displayed the greatest decrease in surface tension, according to the results. In addition, the measurement of IFT, contact angle, and pH, as well as comparison with prior research, highlights the potential environmental benefits of MSMEs as an eco-friendly alternative. It is recommended that additional research be conducted to assess their stability and behaviour under reservoir conditions. Overall, mango seed extract demonstrates promise as a natural and sustainable surfactant for enhancing oil recovery, paving the way for eco-friendly enhanced oil recovery techniques.

Keywords: oil and gas, mango seed powder, surfactants, enhanced oil recovery, interfacial tension IFT, wettability, contacts angle, phase behavior, pH

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Authors: Bryan Emmanuel B. Marcelo, Frances Laura C. Galvez, Cyra Aleera T. Asanza, Ava Venice P. Garin

Abstract:

The present study experimented with the utilization of mango (Mangifera indica) seeds as a fertilizer in the hydroponic farming of Bok Choy. The seeds were dried, mixed with EM Bokashi, and fermented for 14 days. The solution was then diluted into several ratios or concentrations: 25%: 1 part mango seed solution, 3 parts water; 50%: 2 parts mango seed solution, 2 parts water; 75%: 3 parts mango seed solution, 1 part water. 5 cups of soil with Bok Choy seeds were each planted in different containers for different concentrations of fertilizer. The fermentation of the nutrient solution lasted exactly 14 days and was directly brought to the lab for nutrient analysis and testing. In the data presented by the researchers in a span of 14 days, the study assessed varied mango seed fertilizer concentrations on Bok Choy growth. Despite an acidic pH (4.19) and moderate electrical conductivity, the 75% concentration yielded the highest growth (2.1cm) over 14 days, followed by 50%, 0, and 25%. Leaf count was consistently highest at 75%, and the leaf color remained #8CAA50 across concentrations. This emphasizes the importance of precise fertilizer application, with the 75% concentration showing optimal growth, the highest leaf count, and prevention of leaf withering until Day 14. Overall, these findings contribute to understanding bok choy’s adaptability and responses to different nutrient conditions.

Keywords: dilution ratios, organic liquid fertilizer, hydroponic farming, growth asssessment

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