Co-rotating extrusion cooking impact on product characteristics using hulled kodo millet and hybrid maize flour.

Vitamin A deficiency (VAD) is adamant in developing countries especially affecting pregnant women and children. Popular maize hybrid (CO6) contains higher ß-carotene concentration (923 µg/100 g), is considered one of the prominent and cheapest sources of provitamin A for humans, to alleviate VAD. The present research explored an adequate combination of hulled Kodo millet, a valuable food source for diabetics with limiting carotenoid content (0.17 µg/100 g) and biofortified hybrid maize genotypes (CO6) in ratio 70:30. Studies on process loss of total carotenoids (273.17-388.65 µg/100 g) without affecting the expansion index (2.06-4.46), piece density (254.06-585.62 kgm-3), browning index (47.25-88.38%), and hardness (13.21-67.59 N) characteristics under the influence of feed moisture 12.5-17.5%, wet basis, die temperature 150-180 °C and screw speed 420-470 rpm was evaluated in a co-rotating twin-screw extruder, following a five-level three-factor central composite rotatable design. The investigated physical and total carotenoid contents alteration upon extrusion cooking will add a scientific knowledge base to produce healthier breakfast cereals with acceptable technological and nutritional characteristics.

Ultrasound-assisted hydration of finger millet (Eleusine Coracana) and its effects on starch isolates and antinutrients.

Finger millet (Eleusine Coracana) is rich in nutrients and minerals. The iron and calcium contents are comparatively higher than other cereal crops. Finger millet also has some antinutrients such as tannins and phytates, that needs to be removed for maximum health benefits. Traditionally, these antinutrients are removed by the hydration process. The conventional hydration process is time cumbersome and often results in poor quality grains. Ultrasonication during hydration of finger millet could reduce the processing time and antinutrient content in finger millet. The ultrasound amplitude, treatment time, and grain to water ratio during hydration were optimized. An ultrasound amplitude of 66%, treatment time of 26 min, and a grain to water ratio of 1:3 resulted in best desirability parameters with a reduction in phytate and tannin contents of the finger millet by 66.98 and 62.83%, respectively. Ultrasonication during hydration increased the water binding capacity and solubility of the finger millet starch. XRD study of the starch isolates confirmed the increased crystallinity of the particles. FESEM of the starch isolates also confirmed that ultrasound-assisted hydration of finger millet resulted in the desired size reduction and homogeneous distribution of starch particles. The optimized ultrasound-assisted hydration could be adopted and scaled up for bulk processing of finger millets.

Modeling and optimization of pectinase-assisted low-temperature extraction of cashew apple juice using artificial neural network coupled with genetic algorithm.

In this study, pectinase-assisted extraction of cashew apple juice was modeled and optimized using a multi-layer artificial neural network (ANN) coupled with genetic algorithm (GA). The effect of incubation time, incubation temperature, and enzyme concentration on different responses such as yield, turbidity, ascorbic acid content, polyphenol content, total soluble solids, and pH was also determined. The developed ANN has minimum mean squared error values of 0.83, 40.92, 29.01, and 8.95 and maximum R values of 0.9999, 0.9972, 0.9995, and 0.9996 for training, testing, validation, and all data sets, respectively, which shows good agreement between the actual and predicted values. The optimum extraction parameters obtained using the developed ANN-GA were as follows: an incubation time of 64 min, incubation temperature of 32 °C, and enzyme concentration of 0.078%. The measured value of responses at the optimized process conditions were in accordance with the predicted values obtained using the developed ANN model.

Mass modeling of Belleric Myrobalan and its physical characterization in relation to post-harvest processing and machine designing.

The present research was inducted to assess the physical properties of Terminalia bellerica fruit which is commonly known as belleric myrobalan. The research includes dimensional properties, gravimetric properties, and frictional properties of the T. bellerica. These properties form an important base for the designing of machine or equipment; those are used in the post-harvest operations. The reported average value for the dimensions of the fruit were 26.80 mm, 20.85 mm, 20.85 mm as long dimensional axis, intermediate dimensional axis, and short dimensional axis respectively. The arithmetic mean diameter, equivalent mean diameter, and geometric mean diameter were calculated as 22.54 mm, 22.32 mm, and 22.31 mm respectively. The sphericity was found to be 0.83 while the aspect ratio was 0.78. In the gravimetric properties, true density and the bulk density for the dried fruit of T. bellerica was found to be 0.63 g/cm3 and 0.57 g/cm3 respectively. In the frictional properties, static coefficient of friction was found to be highest on the mild steel and plywood sheet (0.25) and lowest was on the stainless steel sheet (0.19). The angle of repose was found to be 33.96°. Along with the physical properties of the fruit, mass modeling was done for which the fruits were categorized into 3 categories based on their weight. Each category of fruit showed the different significance level and regression factor in every model namely linear, quadratic, power, and S-curve. The quadratic model showed highest level of significance for all the dimensions, area and volume in the small and large mass group while power model was the best fit in the medium mass group. It was concluded that the quadratic model in the small and large mass group while power model in the medium mass group are recommended as best fit and can be used for the design considerations of any post-harvest machine or equipment.

Engineering the Surface of a Polymeric Photocatalyst for Stable Solar-to-Chemical Fuel Conversion from Seawater.

The design of an efficient and highly selective organic polymeric semiconductor photocatalyst consisting of Earth-abundant elements for solar fuel generation using seawater, and also deionized water, as a proton source is reported. The mesoporous g-C3 N4 synthesized using a conventional precursor (urea) shows significant H2 generation (ca. 33 000 µmol h-1 g-1 ) and drives the photoreduction of CO2 to CH4 , along with trace amount of methanol. However, when the chosen precursor cyanamide is used, drastic improvement in H2 generation (ca. 41 600 µmol h-1 g-1 ) and CO2 photoreduction is observed. The introduction of a surface nitrogen deficiency and modification of the surface with Cu0 further enhances solar H2 generation (ca. 50 000 µmol h-1 g-1 ) and CO2 photoreduction (3.12 µmol h-1 g-1 ) activity, respectively, owing to improvement in light harvesting and charge separation, as revealed by a shorter average lifetime of 3.52 ns and higher Stern-Volmer quenching constant value of approximately 11.2 m-1 . In addition, improved selectivity in CO2 photoreduction to only CH4 is also observed. The designed photocatalytic system is stable, with the solar H2 generation rate increasing even after 20 h under continuous illumination with a turnover number of 6500. When seawater used instead of deionized water, the overall solar fuel generation efficiencies of all photocatalysts marginally decreased owing to a decrease in the photogenerated charge-carrier separation efficacy.

Image analysis to quantify the browning in fresh cut tender jackfruit slices.

Changes in physicochemical properties of fresh cut tender jackfruit during storage is depend on its colour. Colorimeter measurements are best for the samples with homogeneous colour. However, for samples with non-homogenous colors or large sizes (like fruits and vegetables), the colorimeters are inappropriate and inaccurate. The aim for this study is to quantify the amount of browning in fresh cut tender jackfruit slices by using image analysis technique and justify the results by comparing them with existing techniques like sensory examination, enzyme activity, and colorimeter. It can be concluded from the results that browning in fresh cut tender jackfruit slices increase rapidly in control and normally packed samples. Correlation coefficient as high as 0.963, represent that image analysis system is an accurate and highly consistent method to quantify the colour of fruits and vegetables.

Variation in properties of tender jackfruit during different stages of maturity.

This research was conducted on two varieties of tender jackfruit [hard (HV) and soft variety (SV)]. The tender jackfruit was divided into four stages (i.e. Stage 1, 2, 3 and 4) and their physical, mechanical, chemical and textural properties were determined for both the varieties. Physical properties like weight, length, diameter, geometric mean and arithmetic mean diameter were increases with increase in size for both the varieties. There was a significant increase in TSS in both the varieties (HV: 1.5 ± 0.02 to 5.1 ± 0.03; SV: 2.7 ± 0.05 to 7.1 ± 0.05 oBrix) from stage 1 to 4 because of ripening of fruit. The hardness, fracturability and springiness increases with maturity but on the counterpart, there is a decrease in adhesiveness, cohesiveness, chewiness and gumminess. The nutritional properties and the energy (kj) values were inevitable increases whereas vitamins content was decreases from stage 1 to 4 in both the varieties. The measured properties will be helpful in planning, design and fabrication of post-harvest processing equipment for tender jackfruits.

Optimization of process parameters for enhanced production of Jamun juice using Pectinase (Aspergillus aculeatus) enzyme and its characterization.

Jamun fruit comprises of seed and thick pulp. The pectin-protein bond of the thick pulp creates difficulty in making juice. Clear Jamun juice is not available in the market, so there is a need for extraction of juice with maximum yield. The goal of this research is to obtain high yield of clarified juice with the help of Pectinase (Aspergillus aculeatus) enzyme. The study was conducted at different enzyme concentration (0.01-0.1%), time duration (40-120 min), and temperature (30-50 °C). Various physical and chemical parameters, such as yield, turbidity, viscosity, clarity, colour, polyphenol, protein, TSS, and total solid, were measured as dependent variables. Process optimization has been done using Box-Behnken design. Optimization has been done for maximum yield percentage, L* value, a* value, protein, and polyphenol content, and minimum values for turbidity, viscosity, clarity, b* value, TSS, and total solid content. The suggested parameters for extraction of juice were at 0.05% enzyme concentration at 44 °C for 80 min. In a large-scale production, extraction of juice by Pectinase (Aspergillus aculeatus) has a significance importance due to its high yield as well as nutritional values.

Characterization of oil sands naphthenic acids treated with ultraviolet and microwave radiation by negative ion electrospray Fourier transform ion cyclotron resonance mass spectrometry.

Naphthenic acids (NAs) are concentrated in oil sand process water (OSPW) as a result of caustic oil sands extraction processes. There is considerable interest in methods for treatment of NAs in OSPW. Earlier work has shown that the combination of ultraviolet (UV) and microwave treatments in the laboratory was effective in reducing the concentration of classical NAs. Here we apply Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS) to further characterize NAs treated with (a) UV (254 nm) in the presence of TiO(2) catalyst; and/or (b) microwave irradiation (2.45 GHz). FT-ICR MS was used to characterize the NA fraction before and after treatment. Acidic oxygen-containing classes were most abundant in all samples whereas other heteroatomic classes were least abundant or not present in some samples. For example, the SO(2)-containing species were absent in UV- or combined UV- and microwave-treated samples. The O(2) class was dominant in all samples, indicative of NAs. However, samples treated with UV and microwave radiation have a lower relative abundance of other heteroatomic classes. We observed O(2), S(1)O(2), O(3), S(1)O(3), O(4), O(5), and O(6) classes, whereas the species with relatively high O(n) content, namely, the O(3), O(5), and O(6) classes, were present only in UV- and microwave-treated samples. The relatively high O(n) content is consistent with oxidation of the parent acids in treated samples. There may thus be potential implications for environmental forensics. For example, the monitoring of the ratio of SO(2):O(2) or tracking the relative abundances of O(2), O(3), O(4), O(5), and O(6) classes may provide insights for distinguishing naturally derived oil sands components from those that are process-related in aquatic environments.

Microwave treatment of naphthenic acids in water.

Naphthenic acids (NAs) are natural constituents of bitumen and crude oil. These compounds are concentrated as part of the oil sands process water (OSPW) during petroleum refining and separation from oil sands. NAs are considered among the major water contaminants in OSPW due to their toxicity and environmental recalcitrance. A laboratory scale microwave system was developed and experiments were conducted to determine the efficiency of NA degradation during microwave treatment. The effects of water source and quality (deionized lab water and river water) and of TiO(2) catalyst in the degradation process were also investigated. Degradation kinetic parameters for both total NAs and individual z-family were calculated. The microwave system degraded OSPW NAs and commercial Fluka NAs in river water in the presence of TiO(2) rapidly, producing half-life values of 3.32 and 3.61 hours, respectively. Toxicity assessments of the NA samples pre-and post-treatment indicated that the microwave system reduced overall toxicity of water containing Fluka NAs from high (5 min. IC(50) v/v = 15.85%) to moderate (5 min. IC(50) v/v = 36.45%) toxicity levels. However, a slight increase in toxicity was noted post-treatment in OSPW NAs.

Permittivity of naphthenic acid-water mixture.

Naphthenic acid (NA) is predominantly a mono-carboxylic acid obtained as a by-product of petroleum refining with variable composition and ingredients. It is reported that water affected by processes in the petroleum industries generally contains 40-120 mg IL of naphthenic acid which is considered to be in the range of toxicity to human consumption [Clemente et. al, 2005; McMartin, 2003]. This contaminated water needs treatment before its use as drinking water by remote communities. Recent literature suggests that NAs could be separated from diesel fuel using microwave radiation [Lingzhao et. al, 2004]. Removal of naphthenic acid from vacuum cut #1 distillate oil of Daqing using microwaves has also been reported by Huang et. al [2006]. The microwave treatment can be applied to drinking water containing small concentrations of naphthenic acid. In this case permittivity information is useful in designing a microwave applicator and modeling studies. Permittivity measurements were done using a HP 8510 Vector Network Analyzer and coaxial probe reflection method to study the dielectric properties of naphthenic acid in water. The effects of process variables such as frequency, concentration and temperature on dielectric properties were determined.