Search results for: extraction of juice methods

Authors: Azza A. Abou-Arab, Marwa H. Mahmoud, Ferial M. Abu-Salem

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This study aimed to determine the influence of some different juice extraction methods (screw type hand operated juice extractor and pressed squeeze juice extractor) as well as drying methods (microwave, solar and oven drying) on the chemical properties of lemon peels. It could be concluded that extraction of juice by screw type and drying of peel using the microwave drying method were the best preparative processing steps methods for lemon peel utilization as food additives.

Keywords: Lemon peel, extraction of juice methods, chemical analysis.

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Authors: N. Dizadji, P. Entezar, A. Afsari

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This paper focuses on the experimental impacts of ultrasonic, carbonate and a combination of them on the quality of fresh kiwi juice. Today, non-thermal methods like ultrasonic, which have imperceptible effects on some properties of the juice such as taste, flavor and color, are commonly used for killing microorganisms.In this paper, some properties of kiwi fruit juice under ultrasonic, carbonate and a combination of them has been researched. Those properties include pH, acidity, transparency and Brix. Its impact on microorganisms has been studied as well.The results show that using a combination of carbonate and sonicate make the cavitation more severe without a perceptible effect on nonactivation of microorganisms.

Keywords: carbonate, juice, inactivation, ultrasonic

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Authors: Ghada A. Abdel-Razig , Isam A. Mohamed Ahmed, Elfadil E. Babiker & Abu ElGasim A. Yagoub

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The study was designed to evaluate the use of low concentrations of separan flocculent (Less than 3 ppm) on physicochemical properties of sugar cane juice. Colour, pH, purity, turbidity, pol, brix, reducing sugars tannins and polyphenols of crushed cane (green and burned) juice, mixed juice and clarified juice were studied. The results showed that pol, brix, reducing sugar and turbidity are higher in crushed cane juice. Clarified burned juice had low turbidity, reducing sugars, pol and brix but had significantly lower pH, purity and colour when compared to crushed juice. Polyphenols of the crushed juice (1.19%) decreased significantly in the clarified juice to 0.006%. Addition of separan at a concentration of 0.015 ppm reduced significantly colour, polyphenols and tannins and reducing sugar compared to the control.

Keywords: Separan, Sugar cane, Reducing sugar, Polyphenols, Clarified juice.

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Authors: Payel Ghosh, Rama Chandra Pradhan, Sabyasachi Mishra

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Jamun (Syzygium cuminii L.) is one of the important indigenous minor fruit with high medicinal value. The jamun cultivation is unorganized and there is huge loss of this fruit every year. The perishable nature of the fruit makes its postharvest management further difficult. Due to the strong cell wall structure of pectin-protein bonds and hard seeds, extraction of juice becomes difficult. Enzymatic treatment has been commercially used for improvement of juice quality with high yield. The objective of the study was to optimize the best treatment method for juice extraction. Enzymes (Pectinase and Tannase) from different stains had been used and for each enzyme, best result obtained by using response surface methodology. Optimization had been done on the basis of physicochemical property, nutritional property, sensory quality and cost estimation. According to quality aspect, cost analysis and sensory evaluation, the optimizing enzymatic treatment was obtained by Pectinase from Aspergillus aculeatus strain. The optimum condition for the treatment was 44 ^oC with 80 minute with a concentration of 0.05% (w/w). At these conditions, 75% of yield with turbidity of 32.21NTU, clarity of 74.39%T, polyphenol content of 115.31 mg GAE/g, protein content of 102.43 mg/g have been obtained with a significant difference in overall acceptability.

Keywords: Jamun, enzymatic treatment, physicochemical property, sensory analysis, optimization.

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Authors: Ren-Jieh Kuo, Chun-Shou Huang

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The research of juice flavor forecasting has become more important in China. Due to the fast economic growth in China, many different kinds of juices have been introduced to the market. If a beverage company can understand their customers’ preference well, the juice can be served more attractive. Thus, this study intends to introducing the basic theory and computing process of grapes juice flavor forecasting based on support vector regression (SVR). Applying SVR, BPN, and LR to forecast the flavor of grapes juice in real data shows that SVR is more suitable and effective at predicting performance.

Keywords: Flavor forecasting, artificial neural networks, support vector regression, grape juice flavor.

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Authors: Kgatla T.E, Howard S.S., Hiss D.C.

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Prickly pear (Opuntia spp) fruit has received renewed interest since it contains a betalain pigment that has an attractive purple colour for the production of juice. Prickly pear juice was prepared by homogenizing the fruit and treating the pulp with 48 g of pectinase from Aspergillus niger. Titratable acidity was determined by diluting 10 ml prickly pear juice with 90 ml deionized water and titrating to pH 8.2 with 0.1 N NaOH. Brix was measured using a refractometer and ascorbic acid content assayed spectrophotometrically. Colour variation was determined colorimetrically (Hunter L.a.b.). Hunter L.a.b. analysis showed that the red purple colour of prickly pear juice had been affected by juice treatments. This was indicated by low light values of colour difference meter (CDML*), hue, CDMa* and CDMb* values. It was observed that non-treated prickly pear juice had a high (colour difference meter of light) CDML* of 3.9 compared to juice treatments (range 3.29 to 2.14). The CDML* significantly (p<0.05) decreased as the juice was preserved. Spectrophotometric colour analysis showed that browning was low in all treated prickly juice samples as indicated by high values at 540 nm and low values at 476 nm (browning index). The brightness of prickly pear had been affected by acidification compared to other juice treatments. This study presents evidence that processing has a positive effect on the colour quality attribute that offers a clear advantage for the production of red-purple prickly pear juice.

Keywords: Colour, Hunter L.a.b, Prickly pear juice, processing, physicochemical.

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Authors: Ndidi F. Amulu, Calistus N. Ude, Patrick E. Amulu, Nneka N. Uchegbu

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The effects of temperature and enzyme concentration on the quality of mixed pineapple and pawpaw blended fruits juice were studied. Extracts of the two fruit juices were separately treated at 70  for 15 min each so as to inactivate micro-organisms. They were analyzed and blended in different proportions of 70% pawpaw and 30% pineapple, 60% pawpaw and 40% pineapple, 50% pineapple and 50% pawpaw, 40% pawpaw and 60% pineapple. The characterization of the fresh pawpaw and pineapple juice before blending showed that the juices have good quality. The high water content of the product may have affected the viscosity, vitamin C content and total soluble solid of the blended juice to be low. The effects of the process parameters on the quality showed that better quality of the blended juice can be obtained within the optimum temperature range of (50-70 °C) and enzyme concentration range (0.12-0.18 w/v). The ratio of mix 60% pineapple juice: 40% pawpaw juice has better quality. This showed that pawpaw and pineapple juices can blend effectively to produce a quality juice.

Keywords: Clarification, pawpaw, pineapple, viscosity, vitamin C.

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Authors: Kgatla T.E., Howard S.S, Hiss D.C.

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Prickly pear juice has received renewed attention with regard to the effects of processing and preservation on its sensory qualities (colour, taste, flavour, aroma, astringency, visual browning and overall acceptability). Juice was prepared by homogenizing fruit and treating the pulp with pectinase (Aspergillus niger). Juice treatments applied were sugar addition, acidification, heat-treatment, refrigeration, and freezing and thawing. Prickly pear pulp and juice had unique properties (low pH 3.88, soluble solids 3.68 oBrix and high titratable acidity 0.47). Sensory profiling and descriptive analyses revealed that non-treated juice had a bitter taste with high astringency whereas treated prickly pear was significantly sweeter. All treated juices had a good sensory acceptance with values approximating or exceeding 7. Regression analysis of the consumer sensory attributes for non-treated prickly pear juice indicated an overwhelming rejection, while treated prickly pear juice received overall acceptability. Thus, educed favourable sensory responses and may have positive implications for consumer acceptability.

Keywords: Consumer acceptability, descriptive test, Prickly pear juice

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Authors: R. Manaffar, R. Maleki, S. Zare, N. Agh, S. Soltanian, B. Sehatnia, P. Sorgeloos, P. Bossier, G. Van Stappen

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Artemia is one of the most conspicuous invertebrates associated with aquaculture. It can be considered as a model organism, offering numerous advantages for comprehensive and multidisciplinary studies using morphologic or molecular methods. Since DNA extraction is an important step of any molecular experiment, a new and a rapid method of DNA extraction from adult Artemia was described in this study. Besides, the efficiency of this technique was compared with two widely used alternative techniques, namely Chelex® 100 resin and SDS-chloroform methods. Data analysis revealed that the new method is the easiest and the most cost effective method among the other methods which allows a quick and efficient extraction of DNA from the adult animal.

Keywords: APD, Artemia, DNA extraction, Molecularexperiments

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Authors: Samir K. Deshmukh, Mayur M. Tajane

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In this work Membrane Distillation is applied to concentrate orange Juice. Clarified orange juice (11o Brix) obtained from fresh fruits and a sugar solution was subjected to membrane distillation. The experiments were performed on a flat sheet module using orange juice and sucrose solution as feeds. The concentration of a sucrose solution, used as a model fruit juice and also orange juice, was carried out in a direct contact membrane distillation using hydrophobic PTFE membrane of pore size 0.2 μm and porosity 70%. Surface modification of PTFE membrane has been carried out by treating membrane with alcohol and water solution to make it hydrophilic and then hydrophobicity was regained by drying. The influences of the feed temperature, feed concentration, flow rate, operating time on the permeate flux were studied for treated and non treated membrane. In this work treated and non treated membrane were compared in terms of water flux, Within the tested range, MD with surface modified membrane the water flux has been significantly improved by treating the membrane surface.

Keywords: Membrane Distillation, Surface Modification, Orange Juice. Polytetrafluoroethylene.

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Authors: F. Demir, A. S. Kipcak, O. Dere Ozdemir, E. Moroydor Derun, S. Piskin

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Fruit juices play important roles in human health as being a key part of nutrition. Juice and nectar are two categories of drinks with so many variations for consumers, regardless of age, lifestyle and taste preferences, which they can find their favorites. Juices contain 100% pulp when pulp content of ‘nectar’ changes between 25%-50%. In this study, potassium (K), magnesium (Mg), and phosphorus (P) contents in orange juice and nectar is determined for conscious consumption. For this purpose inductively coupled plasma optical emission spectrometry (ICP-OES) is used to find out potassium (K), magnesium (Mg), and phosphorus (P) contents in orange juices and nectar. Furthermore, the daily intake of elements from orange juice and nectar that affects human health is also investigated. From the results of experiments K, Mg and P contents are found in orange juice as 1351; 73,25; 89,27 ppm and in orange nectar as 986; 33,76; 51,30 respectively.

Keywords: Orange juice, nectar, ICP-OES, element.

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Authors: A. Hemmati, H. Mirsaeedghazi, M. Aboonajmi

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Carrot juice is one of the most nutritious foods that are consumed around the world. Large particles in carrot juice causing turbid appearance make some problems in the concentration process such as off-flavor due to the large particles burnt on the walls of evaporators. Microfiltration (MF) is a pressure driven membrane separation method that can clarify fruit juices without enzymatic treatment. Fouling is the main problem in the membrane process causing reduction of permeate flux. Ultrasound as a cleaning technique was applied at 20 kHz to reduce fouling in membrane clarification of carrot juice using dead-end MF system with polyvinylidene fluoride (PVDF) membrane. Results showed that application of ultrasound waves reduce diphasic characteristic of carrot juice and permeate flux increased. Evaluation of different membrane fouling mechanisms showed that application of ultrasound waves changed creation time of each fouling mechanism. Also, its behavior was changed with varying transmembrane pressure.

Keywords: Carrot juice, dead end, microfiltration, ultrasound.

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Authors: N. N. A. K. Shah, R. A. Rahman, R. Shamsuddin, N. M. Adzahan

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Pummelo is known to be the largest of all citrus fruits, with expected ratio of 2:1 (w/v) of producing juice, is an attractive opportunity for Malaysia to expand pummelo-s influence and marketability over the international market of juices. The purpose of this study is to identify and quantify the phenolic compounds in two Malaysian varieties of pummelo fruit juice: Ledang (PO55) and Tambun (PO52). Identifications of polyphenols composition were done using High Performance Liquid Chromatography Diode Array Detection (HPLC-DAD). The phenolic compounds that were found in both varieties were hydroxycinnamic acids and flavonones. This study proved that Tambun variety has the highest antioxidant and phenolic compounds in comparison to Ledang variety. However, considerations have to be made to suit consumer-s taste bud and the amount of enzyme needed to clarify the juice for its marketability.

Keywords: Antioxidant, HPLC, phenolic contents and pummelo fruit juice

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Authors: Wanida Wonsawat

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This research describes a voltammetric approach to determine amounts of vitamin C (Ascorbic acid) in orange juice sample, using three screen printed electrode. The anodic currents of vitamin C were proportional to vitamin C concentration in the range of 0 – 10.0 mM with the limit of detection of 1.36 mM. The method was successfully employed with 2 µL of the working solution dropped on the electrode surface. The proposed method was applied for the analysis of vitamin C in packed orange juice without sample purification or complexion of sample preparation step.

Keywords: Ascorbic acid, Vitamin C, Juice, Voltammetry

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Authors: Idoko J. O., Achusi N.

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A procedure for the preparation of clarified Pawpaw Juice was developed. About 750ml Pawpaw pulp was measured into 2 measuring cylinders A & B of capacity 1 litre heated to 400C, cooled to 200C. 30mls pectinase was added into cylinder A, while 30mls distilled water was added into cylinder B. Enzyme treated sample (A) was allowed to digest for 5hours after which it was heated to 900C for 15 minutes to inactivate the enzyme. The heated sample was cooled and with the aid of a mucillin cloth the pulp was filtered to obtain the clarified pawpaw juice. The juice was filled into 100ml plastic bottles, pasteurized at 950C for 45 minutes, cooled and stored at room temperature. The sample treated with 30mls distilled water also underwent the same process. Freshly pasteurized sample was analyzed for specific gravity, titratable acidity, pH, sugars and ascorbic acid. The remaining sample was then stored for 2 weeks and the above analyses repeated. There were differences in the results of the freshly pasteurized samples and stored sample in pH and ascorbic acid levels, also sample treated with pectinase yielded higher volumes of juice than that treated with distilled water.

Keywords: Juice, pawpaw, pectinase.

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Authors: F. Benkaci-Ali, R. Mekaoui, G. Eppe, E. De Pau, J. F. Faucont

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Team distillation assisted by microwave extraction (SDAM) considered as accelerated technique extraction is a combination of microwave heating and steam distillation, performed at atmospheric pressure. SDAM has been compared with the same technique coupled with the cryogrinding of seeds (SDAM -CG). Isolation and concentration of volatile compounds are performed by a single stage for the extraction of essential oil from Cuminum cyminum seeds. The essential oils extracted by these two methods for 5 min were quantitatively (yield) and qualitatively (aromatic profile) no similar. These methods yield an essential oil with higher amounts of more valuable oxygenated compounds, and allow substantial savings of costs, in terms of time, energy and plant material. SDAM and SDAM-CG is a green technology and appears as a good alternative for the extraction of essential oils from aromatic plants.

Keywords: Steam distillation, microwave extraction, Cuminum cyminum, chromatography, mass spectrometry

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Authors: Yose Rizal, Maria Endo Mahata, Mira Andriani, Guoyao Wu

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An experiment was conducted with 80 unsexed broilers of the Arbor Acress strain to determine the capability of a carrot and fruit juice wastes mixture (carrot, apple, manggo, avocado, orange, melon and Dutch egg plant) in the same proportion for replacing corn in broiler diet. This study involved a completely randomized design (CRD) with 5 treatments (0, 5, 10, 15, and 20% of juice wastes mixture in diets) and 4 replicates per treatment. Diets were isonitrogenous (22% crude protein) and isocaloric (3000 kcal/kg diet). Measured variables were feed consumption, average daily gain, feed conversion, as well as percentages of abdominal fat pad, carcass, digestive organs (liver, pancreas and gizzard), and heart. Data were analyzed by analysis of variance for CRD. Increasing juice wastes mixture levels in diets increased feed consumption (P<0.05) and average daily gain (P<0.01), while improving feed utilization efficiency (P<0.05). These treatments also affected (P<0.05) abdominal fat pad percentage but had no effect (P>0.05) on carcass, liver, pancreas, gizzard or heart percentages. In conclusion, up to 20% of juice wastes mixture could be included for the broiler diet to effectively replace up to 40% corn in the diet.

Keywords: average daily gain, feed consumption, feedconversion, juice waste mixture

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Authors: A. L. Ho, N. Ab. Aziz, F. S. Taip, M. N. Ibrahim

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The study of the fouling deposition of pink guava juice (PGJ) is relatively new research compared to milk fouling deposit. In this work, a new experimental set-up was developed to imitate the fouling formation in heat exchanger, namely a continuous flow experimental set-up heat exchanger. The new experimental setup was operated under industrial pasteurization temperature of PGJ, which was at 93°C. While the flow rate and pasteurization period were based on the experimental capacity, which were 0.5 and 1 liter/min for the flow rate and the pasteurization period was set for 1 hour. Characterization of the fouling deposit was determined by using various methods. Microstructure of the deposits was carried out using ESEM. Proximate analyses were performed to determine the composition of moisture, fat, protein, fiber, ash and carbohydrate content. A study on the hardness and stickiness of the fouling deposit was done using a texture analyzer. The presence of seedstone in pink guava juice was also analyzed using a particle analyzer. The findings shown that seedstone from pink guava juice ranging from 168 to 200μm and carbohydrate was found to be a major composition (47.7% of fouling deposit consists of carbohydrate). Comparison between the hardness and stickiness of the deposits at two different flow rates showed that fouling deposits were harder and denser at higher flow rate. Findings from this work provide basis knowledge for further study on fouling and cleaning of PGJ.

Keywords: Pink guava juice, fouling deposit, heat exchanger.

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Authors: Dharell B. Siano, Wendy C. Mateo, Victorino T. Taylan, Francisco D. Cuaresma

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Biofuel is one of the renewable energy sources adapted by the Philippine government in order to lessen the dependency on foreign fuel and to reduce carbon dioxide emissions. Rain tree pods were seen to be a promising source of bioethanol since it contains significant amount of fermentable sugars. The study was conducted to establish the complete procedure in processing rain tree pods for village level hydrous bioethanol production. Production processes were done for village level hydrous bioethanol production from collection, drying, storage, shredding, dilution, extraction, fermentation, and distillation. The feedstock was sundried, and moisture content was determined at a range of 20% to 26% prior to storage. Dilution ratio was 1:1.25 (1 kg of pods = 1.25 L of water) and after extraction process yielded a sugar concentration of 22 ⁰Bx to 24 ⁰Bx. The dilution period was three hours. After three hours of diluting the samples, the juice was extracted using extractor with a capacity of 64.10 L/hour. 150 L of rain tree pods juice was extracted and subjected to fermentation process using a village level anaerobic bioreactor. Fermentation with yeast (Saccharomyces cerevisiae) can fasten up the process, thus producing more ethanol at a shorter period of time; however, without yeast fermentation, it also produces ethanol at lower volume with slower fermentation process. Distillation of 150 L of fermented broth was done for six hours at 85 °C to 95 °C temperature (feedstock) and 74 °C to 95 °C temperature of the column head (vapor state of ethanol). The highest volume of ethanol recovered was established at with yeast fermentation at five-day duration with a value of 14.89 L and lowest actual ethanol content was found at without yeast fermentation at three-day duration having a value of 11.63 L. In general, the results suggested that rain tree pods had a very good potential as feedstock for bioethanol production. Fermentation of rain tree pods juice can be done with yeast and without yeast.

Keywords: Fermentation, hydrous bioethanol, rain tree pods, village level.

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Authors: Vasudha Bansal, M. L. Singla, C. Ghanshyam

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The effect of nonthermal pulsed electric field (PEF) and thermal treatment (90⁰C for 60s) was studied on quality parameters of emblica officinalis juice for the period of 6 weeks at 4⁰C using monopolar rectangular pulse of 1µs width. The PEF treatment was given using static chamber at 24kV/cm for 500µs. The quality of emblica officinalis juice was investigated in terms of non enzymatic browning index (NEBI), 5-hydroxymethyl-2-furfural (HMF), total polyphenol content and antioxidant capacity. ⁰Brix, pH and conductivity were evaluated as physical parameters. The aim of the work was to investigate the effect of PEF on the retention of bioactive compounds and retardation of browning activity. The results showed that conventional thermal treatment had led to a significant (p < 0.05) decrease of 48.15% in polyphenol content (129.56 mg of GAE L^-1), with higher NEBI and HMF formation (p < 0.05) whilst PEF suppressed NEBI and retained higher polyphenol compounds (168.59 mg GAE L^-1) with limiting the loss to 32.56% along maximum free radical scavenging activity (92.07%). However, pH, ⁰brix and electrical conductivity of treated juice samples remain unaffected. Therefore, PEF can be considered as an effective nonthermal treatment for retaining bioactive compounds along suppressing browning of emblica juice.

 

Keywords: Emblica officinalis juice, Free radical scavenging activity, Pulsed electric field, Total polyphenol content.

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Authors: Vijay Singh, Chandan Das

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Synthetic juice clarification was done through spiral wound ultrafiltration (UF) membrane module. Synthetic juice was clarified at two different operating conditions, such as, with and without permeates recycle at turbulent flow regime. The performance of spiral wound ultrafiltration membrane was analyzed during clarification of synthetic juice. Synthetic juice was the mixture of deionized water, sucrose and pectin molecule. The operating conditions are: feed flowrate of 10 lpm, pressure drop of 413.7 kPa and Reynolds no of 5000. Permeate sample was analyzed in terms of volume reduction factor (VRF), viscosity (Pa.s), ⁰Brix, TDS (mg/l), electrical conductivity (μS) and turbidity (NTU). It was observe that the permeate flux declined with operating time for both conditions of with and without permeate recycle due to increase of concentration polarization and increase of gel layer on membrane surface. For without permeate recycle, the membrane fouling rate was faster compared to with permeate recycle. For without permeate recycle, the VRF rose up to 5 and for with recycle permeate the VRF is 1.9. The VRF is higher due to adsorption of solute (pectin) molecule on membrane surface and resulting permeateflux declined with VRF. With permeate recycle, quality was within acceptable limit. Fouled membrane was cleaned by applying different processes (e.g., deionized water, SDS and EDTA solution). Membrane cleaning was analyzed in terms of permeability recovery.

Keywords: Synthetic juice, Spiral wound, ultrafiltration, Reynolds No, Volume reduction factor.

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Authors: Lolita Tomsone, Zanda Kruma, Ruta Galoburda

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Horseradish (Armoracia rusticana) is a perennial herb belonging to the Brassicaceae family and contains biologically active substances. The aim of the current research was to determine best method for extraction of phenolic compounds from horseradish roots showing high antiradical activity. Three genotypes (No. 105; No. 106 and variety ‘Turku’) of horseradish roots were extracted with eight different solvents: n-hexane, ethyl acetate, diethyl ether, 2-propanol, acetone, ethanol (95%), ethanol / water / acetic acid (80/20/1 v/v/v) and ethanol / water (80/20 by volume) using two extraction methods (conventional and Soxhlet). As the best solvents ethanol and ethanol / water solutions can be chosen. Although in Soxhlet extracts TPC was higher, scavenging activity of DPPH˙ radicals did not increase. It can be concluded that using Soxhlet extraction method more compounds that are not effective antioxidants.

Keywords: DPPH˙, extraction, solvent, Soxhlet, TPC

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Authors: M. N. Azian, A. N. Ilia Anisa, Y. Iwai

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The mechanism for extraction bioactive compounds from plant matrix is essential for optimizing the extraction process. As a benchmark technique, a soxhlet extraction has been utilized for discussing the mechanism and compared with an accelerated water extraction. The trends of both techniques show that the process involves extraction and degradation. The highest yields of 6-, 8-, 10-gingerols and 6-shogaol in soxhlet extraction were 13.948, 7.12, 10.312 and 2.306 mg/g, respectively. The optimum 6-, 8-, 10-gingerols and 6-shogaol extracted by the accelerated water extraction at 140oC were 68.97±3.95 mg/g at 3min, 18.98±3.04 mg/g at 5min, 5.167±2.35 mg/g at 3min and 14.57±6.27 mg/g at 3min, respectively. The effect of temperature at 3mins shows that the concentration of 6-shogaol increased rapidly as decreasing the recovery of 6-gingerol.

Keywords: Mechanism, bioactive compounds, soxhlet extraction, accelerated water extraction.

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Authors: A. H. Norhazimah, C. K. M. Faizal

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Abundant and cheap agricultural waste of oil palm trunk (OPT) juice was used to produce bioethanol. Two strains of Saccharomyces cerevisiae and a strain of Pichia stipitis were used to produce bioethanol from the OPT juice. Fermentation was conducted at previously optimized condition at 30^oC and without shaking. The kinetic parameters were estimated and calculated. Monod equation and Hinshelwood model is used to relate the specific growth to the concentration of the limiting substrate and also to simulate bioethanol production rate. Among the three strains, single S. cerevisiae Kyokai no. 7 produce the highest ethanol yield of 0.477 g/l.h within the shortest time (12 h). This yeast also produces more than 20 g/l ethanol concentration within 10 h of fermentation.

Keywords: Oil palm trunk, Pichia stipitis, Saccharomyces cerevisiae.

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Authors: N. Hachemi, A. Nouani, A. Benchabane

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The influence of cultivation factors such as content of ammonium sulfate, glucose and water in the culture medium and particle size of dry orange waste, on their bioconversion for pectinase production was studied using complete factorial design. A polygalacturonase (PG) was isolated using ion exchange chromatography under gradient elution 0-0,5 m/l NaCl (column equilibrate with acetate buffer pH 4,5), subsequently by sephadex G75 column chromatography was applied and the molecular weight was obtained about 51,28 KDa. Purified PG enzyme exhibits a pH and temperature optima of activity at 5 and 35°C respectively. Treatment of apple juice by purified enzyme extract yielded a clear juice, which was competitive with juice yielded by pure Sigma Aldrich Aspergillus niger enzyme.

Keywords: Bioconversion, orange wastes, optimization, pectinase.

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Authors: Shaukat Wasi, Zubair A. Shaikh, Sajid Qasmi, Hussain Sachwani, Rehman Lalani, Aamir Chagani

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Automatic Extraction of Event information from social text stream (emails, social network sites, blogs etc) is a vital requirement for many applications like Event Planning and Management systems and security applications. The key information components needed from Event related text are Event title, location, participants, date and time. Emails have very unique distinctions over other social text streams from the perspective of layout and format and conversation style and are the most commonly used communication channel for broadcasting and planning events. Therefore we have chosen emails as our dataset. In our work, we have employed two statistical NLP methods, named as Finite State Machines (FSM) and Hidden Markov Model (HMM) for the extraction of event related contextual information. An application has been developed providing a comparison among the two methods over the event extraction task. It comprises of two modules, one for each method, and works for both bulk as well as direct user input. The results are evaluated using Precision, Recall and F-Score. Experiments show that both methods produce high performance and accuracy, however HMM was good enough over Title extraction and FSM proved to be better for Venue, Date, and time.

Keywords: Emails, Event Extraction, Event Detection, Finite state machines, Hidden Markov Model.

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Authors: R. Oonsivilai, N. Chaijareonudomroung, Y. Huantanom, A. Oonsivilai

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The optimal extraction condition of dried Echinocactus grusonii powder was studied. The three independent variables are raw material drying temperature, extraction temperature, and extraction time. The dependent variables are both yield percentage of crude extract and total phenolic quantification as gallic acid equivalent in crude extract. The experimental design was based on central composite design. Highest yield percentage of crude extract could get from extraction condition at raw material drying temperature at 60°C, extraction temperature at 15°C, and extraction time for 25 min °C. Moreover, the crude extract with highest phenolic occurred by extraction condition of raw material drying temperature at 60°C, extraction temperature at 35 °C, and extraction lasting 25 min.

Keywords: Drying temperature, Extraction temperature, Optimal condition, Total phenolic

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Authors: Satish Kumar

Abstract:

The feature extraction method(s) used to recognize hand-printed characters play an important role in ICR applications. In order to achieve high recognition rate for a recognition system, the choice of a feature that suits for the given script is certainly an important task. Even if a new feature required to be designed for a given script, it is essential to know the recognition ability of the existing features for that script. Devanagari script is being used in various Indian languages besides Hindi the mother tongue of majority of Indians. This research examines a variety of feature extraction approaches, which have been used in various ICR/OCR applications, in context to Devanagari hand-printed script. The study is conducted theoretically and experimentally on more that 10 feature extraction methods. The various feature extraction methods have been evaluated on Devanagari hand-printed database comprising more than 25000 characters belonging to 43 alphabets. The recognition ability of the features have been evaluated using three classifiers i.e. k-NN, MLP and SVM.

Keywords: Features, Hand-printed, Devanagari, Classifier, Database

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Authors: Bence Kővári, ZSolt Kertész

Abstract:

This paper proposes a stroke extraction method for use in off-line signature verification. After giving a brief overview of the current ongoing researches an algorithm is introduced for detecting and following strokes in static images of signatures. Problems like the handling of junctions and variations in line width and line intensity are discussed in detail. Results are validated by both using an existing on-line signature database and by employing image registration methods.

Keywords: Stroke extraction, spline fitting, off-line signatureverification, image registration.

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Authors: Azam Marjani, Saeed Shirazian

Abstract:

In this study is presented a general methodology to predict the performance of a continuous near-critical fluid extraction process to remove compounds from aqueous solutions using hollow fiber membrane contactors. A comprehensive 2D mathematical model was developed to study Porocritical extraction process. The system studied in this work is a membrane based extractor of ethanol and acetone from aqueous solutions using near-critical CO2. Predictions of extraction percentages obtained by simulations have been compared to the experimental values reported by Bothun et al. [5]. Simulations of extraction percentage of ethanol and acetone show an average difference of 9.3% and 6.5% with the experimental data, respectively. More accurate predictions of the extraction of acetone could be explained by a better estimation of the transport properties in the aqueous phase that controls the extraction of this solute.

Keywords: Solvent extraction, Membrane, Mass transfer, Densegas, Modeling

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