Journal of Engineering & Processing Management (EPM)
Not a member yet
177 research outputs found
Sort by
Using structural equation model to estimate nitrate pollution in the Melen Watershed of the Turkey
Full text linkIn this study, Bayesian technique was applied in order to estimate export coefficients for the Melen Watershed. Furthermore, instead of calculating the contributions of subwatersheds individually, the whole watershed was considered for the estimation of the total load at the outlet of the Melen Watershed using the calculated nitrate export coefficient. The Bayesian approach has the goal of combining prior knowledge with data to optimally use both sources of information. Success of the Bayesian approach is directly proportional to sufficiency of data for acquiring the prior information about estimands. Bayesian analysis was conducted through Structural Equation Model (SEM) using AMOS software and posterior information about land use based export coefficients was obtained through Markov Chain Monte Carlo (MCMC) method. Estimated land use based nitrate export coefficients are in kg/km2/day unit. In addition, monthly river retention value of nitrogen in all subwatersheds of the Melen Watershed were estimated. This information was used in order to predict nitrate export coefficients appropriately. This study is aimed to be an important precedent for other basins that are determined as in priority in terms of pollution by The Ministry of Forest and Water Works of Turkey
Possibilities for utilization of dietary fiber rich supplement from pepper (Capsicum annum L.) processing waste in bakery products
Full text linkBy the application of processes of stabilization through drying, separation of seed and grinding of remaining placenta dietary fiber-rich powdered product was obtained from pepper (Capsicum annum L.) processing waste. Effects of dosing of pepper placenta-based supplement (1, 2 and 3%) on farinograph, extensograph and amylograph parameters, as well as test baking, were conducted in this study. Addition of pepper placenta-based supplement resulted in an increase of farinograph water absorption in obtaining of darker and more intensively colored bread crust and in smaller and more evenly distributed pores of breadcrumb. It also inhibited the firming of breadcrumb during bread shelf life. The main negative effects of the application of placenta-based supplement were the increase of dough resistance and the decrease of breadcrumb cohesiveness
Reducing packaging waste – mechanical characteristics and network parameters of the gelatin-based thin film for cruciferous vegetables packaging
Full text linkThe role of the materials used for packaging is to protect inner content from external, mostly negative, factors. Besides being safe, and with good mechanical properties, these materials need to align with other consumers’ needs and demands, being both attractive and authentic, while at the same time meeting ecological requirements. Gelatin-based thin films are good candidates for production of semi-soft cup-shaped products that could be used for cruciferous vegetables packaging. These films were prepared by a simple solvent evaporation method. Prepared films were characterized by swelling study and their mechanical properties were investigated. The optical characteristics of the films were determined by optical microscopy revealing that these systems possess attractive clear and transparent gold-yellowish appearance with a smooth surface
Synthesis, spectral characterization and antimicrobial activity of some M(II) complexes with Ciprofloxacin
Full text linkCiprofloxacin, CFL is a drug that belongs to the second generation of fluoroquinolone antibiotics with a wide range of effects on Gram-positive and Gram-negative bacteria. The aim of this work was to investigate the interaction of CFL as ligand with divalent biological cations (Mn2+, Ni2+ and Co2+) in approximate physiological conditions. Synthesized complexes were characterized using FTIR and stereo-microscopy. Antimicrobial screening was performed on bacterial strains of Escherichia coli, Salmonella Enteritidis, Enterococcus faecalis and Staphylococcus aureus. The results of FTIR spectroscopy showed that the M(II) complexes with CFL were formed through the oxygen donors of the carboxyl and carbonyl group of the ligand. Stereo-microscopic characterization revealed the difference in color and size of crystals of the ligand and metal complexes. Antimicrobial screening has shown that CFL and complexes have almost similar antimicrobial activity against investigated bacterial strains
Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology.
Full text linkThe study aimed to evaluate the effect of black sesame and flaxseed flour addition in different proportions on bread quality. The bread formulations were developed through the Rotational Central Composite Design (RCCD). The independent variables were: black sesame and flaxseed flour which incorporated in amounts from 25.85% to 54.15%. The effect of the ingredients on bread quality was evaluated through physical parameters (specific volume, expansion index and volume produced). Statistical analysis was performed using response surface methodology and the two formulations with better technical performance were submitted to proximate composition (moisture, protein, fat, ash, carbohydrates and calcium), crumb structure, scanning electron microscopy (SEM) and sensorial analysis. It has been found that black sesame promotes greater reductions in the mass expansion capacity than flax meal. There was an improvement in the nutritional value of the loaves by increasing the protein content, ashes, fat and calcium, in addition to the reduction of carbohydrates. The breads developed had good acceptability in all evaluated attributes. In this way, the inclusion of black sesame and flaxseed flour as ingredients in bread formulations promotes products with technological and sensorial quality
Pigmented maize - a potential source of β-carotene and α-tocopherol
Full text linkAmong cereals, maize has the highest content of bioavailable micronutrients in grain, particularly β-carotene and α-tocopherol, which makes this crop the most appropriate for biofortification. Great genetic variability is a valuable source of micronutrients, and genotypes with enhanced grain content could be used for improvement of commercial hybrids or synthetic populations creation. Three populations with dark orange, dark red and red grain, five elite lines, and their crosses were evaluated for β-carotene and α-tocopherol content. Based on obtained results, line (L5) could be further used in breeding for increased β-carotene content, and population with dark orange grain (P1) is recommended as a good source for multi-nutrient biofortification for both β-carotene and α-tocopherol. Three lines (L1, L2 and L5) had significantly higher value of α-tocopherol in crosses with dark red population (P2), compared to lines per se, and require several cycles of back-crossing for increase nutrient content
Characterisation and antimicrobial activity of silver nanoparticles derived from Vascellum pratense polysaccharide extract and sodium citrate
Full text linkSilver nanoparticles (AgNPs) were synthesized by “green”, cheap hydrothermal method in an autoclave using sodium citrate and Vascellum pratense polysaccharide extract as reducing and stabilizing agents. Presence of spherical AgNPs was confirmed by UV-VIS spectrophotometry and scanning electron microscopy; particle size was determined as ~ 40 nm. Even though colloidal solution had relatively low absolute value of zeta potential (-15 mV), short term stability studies suggested a stable system, with AgNPs being stabilized by both citrate and fungal polysaccharides, as FTIR spectra confirmed. The colloidal solution showed good antimicrobial activity against both G+/G- bacteria and Candida albicans, including methicilin resistant Staphylococcus aureus (MRSA). Products containing AgNPs and fungal polysaccharides, which possess various biological activities - most important being immunostimulation - may find use in treatment of skin conditions caused by pathogens
Mathematical aspects of analysis of maximal pressure-volume work function
No full textThe paper presents relation for maximal pressure-volume work for closed systems by using principles of I and II law of thermodynamics, used in reversible processes in which mechanical and thermal balance has been achieved. For full interpretation of this problem for two characteristic cases, graphical review in p-v diagram is given, where in an obvious way is noticed that maximal expansion work is composed of isentropic and isothermal work as well as work against pressure of environment. On basis of derived relation, by using appropriate thermodynamic relations, expression for specific maximal work is obtained which is suitable for the analysis. That expression was observed like two-dimensional problem i.e. as function of two variables: initial pressure and initial temperature as primary parameters. Using mathematical analysis is proven existence of minimum of this function, function as well as its graphical presentation in three-dimensional coordinate system. Detailed mathematical analysis is presented that in general case function of maximal geometric work is one concave area in space. For efficient solving and analysis of this problem, complex function of maximal work is observed as two functions with one variable i.e. from two-dimensional problem we will make two single-dimensional problems. It’s proven that in single-dimensional problems also exists point in which maximal work is minimal and different from zero. At the end of the paper, opportunities for usage of this complex issues of maximal work which refer to exergy analysis and optimization of thermodynamic processes, also the guidelines for future research for problems of other gases, half – ideal gases and Van der Waals’s gas. It can be claimed that the procedure of analyzing thermodynamic function of maximal work, showed in paper, isn’t common in literature
Nutritional and sensory quality of buns enriched with soy fiber (Okara)
Full text linkDietary fiber obtained from by-products of food industries acts as a potential functional food ingredient and used in baking, beverages and meat products. Soybean, a rich source of plant protein is a suitable substitute to dairy milk. Processing of soy milk leaves behind large quantities of fiber, which could be incorporated in food formulation as a dietary supplement. With this background high fiber buns were formulated using soy fiber at different levels and analyzed for nutritional quality, physical characteristic and sensory acceptability. Nutritional characteristics of enriched buns were determined using standard methods and results (per 100 g) were: protein, 7.1-7.7 g; fat, 4.8-6.6 g; iron 2.2-3.0 mg and calcium, 74.0-81.0 mg. Phytic acid and tannin were in the range of 19.0-22.8 mg and 47.4-50.1 mg/100g respectively. Bioaccessible Fe ranged from 11.1-23.3 % and Ca from 50.2-95.5 % of total. In vitro digestible protein and starch ranged from 46.8-49.5 and 34.9-68.6 % of total respectively. Addition of fiber influenced the color of the buns as measured by Hunter Lab color meter. Incorporation of soy fiber lowered sensory scores of buns. In conclusion, soy fiber buns were nutritionally superior and can fulfill the consumer requirement of health food. 
Physical and chemical modification of lignocellulosic waste biomass-tool for improving sorption capacity
No full textThe main constituents of ligno-cellulosic (LC) biomass are lignin, celluloses and hemicelluloses, complex polymers with many functional groups, which can be modified with the purpose to improve the sorption properties of the starting material. This paper presents several physical and chemical modifications applied to LC biomass of peach stones (Prunus persica L.), abundant waste from food industry. These stones were firstly mechanically activated in two mill types, and then by different chemicals. Sorption experiments were performed in batch reaction system with stirring. Cu(II) sorption kinetic was tested through three reaction kinetic models: pseudo-first order, pseudo-second order and Elovich equation. FT-IR analyses of chemically modified samples is also presented and discussed