Englishblom7232

In the last decades, the world suffers from the wastes those results from unprecedented growth in the food industry. CA77.1 activator This context investigated the characteristics and suitability of utilizing cocoa shell (CS), an agro-industrial residual biomass waste from the chocolate industry, without any chemical and/or physical treatment. It is an abundant, low-cost, and green adsorbent that can be utilized for the effective removal of basic blue (BB41) as an example of cationic dye from aqueous solutions. The CS showed high adsorption potential (90.04%) with the mild operating condition, 45 min adsorption time, pH 6, CS dose 4 g/L, BB41 concentration 10 mg/L, stirring speed 400 rpm at 295 K. The kinetic, equilibrium, isotherms and mechanism studies revealed that the BB41 adsorption onto CS was attained mainly by electrostatic interaction, π-π stacking interaction, hydrogen bonding, covalent bond, and physical mechanisms. Besides, the organic functional groups played an important role during the adsorption process. The thermodynamic parameters suggested that the adsorption of BB41 dye was the non-spontaneous endothermic process with an activation energy 18.28 kJ/mol. From the industrial point of view, this work offers an economical push in waste management and also a green approach for the effective removal of toxic dyes from textile wastewater."Queijo de Nisa" is a traditional Portuguese cheese, granted with PDO label, produced with raw ewe's milk in which the aqueous extract of cardoon flower Cynara cardunculus L. is the only coagulant allowed. As in similar cheeses with no use of starter cultures or pasteurisation, the quality and food safety are depending on prevention, high hygienic standards and a proper manufacturing process. This study investigated the use of computer vision as novel method for the evaluation of gas holes in Queijo de Nisa in three different ripening dates (0, 15 and 35 days). A total of 48 samples were produced using cardoon flower from three different origins (C1, C2 and C3) and a commercial vegetable coagulant (C4). The results presented a high correlation between image-dependent attributes and physical-chemical properties during ripening time, especially within the first 15 days of ripening time, where major structural changes were observed inside the Queijo de Nisa cheese. Principal component analysis presented a strong correlation (p  less then  0.05) between image parameters and the physical-chemical evolution until 15 days. From 15 to 35 days, the evolution of cheeses was mainly depending on structural parameters, like G'1 Hz and hardness. No influence was observed due to the geographical origin of cardoon flower.The aim of this study was to investigate the effects of the sequence of different thermal and mechanical treatments on the physicochemical parameters and microstructure of garlic paste, in order to improve the quality of the product. The total organosulfur compounds (OSCs) decreased steadily in blended-heated garlic, whereas OSCs decreased sharply after 2 min at 75 °C or 5 min at 85 and 95 °C in heated-blended garlic. After blanching for 5 min, allicin could maintain over 4.0 mg/g only at 75 °C; and OSCs of heated-blended garlic paste were found to drop by 29.56%, 90.63% and 94.79% at 75, 85 and 95 °C, respectively. In blended-heated garlic, the color values of L* (lightness) and a* (redness) decreased (P  less then  0.05), while the b* (yellowness) and C* (chroma) increased (P  less then  0.05), obtaining green discoloration garlic paste. The total color differences of blended-heated samples were greater than 12.08, which were 2-6 folds higher compared with heated-blended garlic. Total phenolic content and antioxidant activity decreased (P  less then  0.05) in all thermal treatments, thermal treatment of heated-blended garlic less than 5 min maintained over 30% of antiradical activity. The sequence of unit operations determined the pattern of garlic microstructure disruption, resulting in various enzymic and non-enzymic reactions. Our results indicated that use of heat treatment prior to blend processing is an effective and feasible method to inhibit garlic discoloration and retain high content of bioactive OSCs. It is recommended that garlic paste be prepared using heated-blended processing, with thermal processing limited to 75 °C for less than 5 min.Chironji fruit juice extraction using cellulase enzyme was performed at various concentrations of cellulase, incubation temperature, and time. Artificial neural network (ANN) conjugated with genetic algorithm (GA), and response surface methodology (RSM) were used for attaining the process conditions where the highest juice yield can be achieved. The recommended values of process parameters obtained using ANN-GA method were cellulase concentration of 0.093% (w/w), incubation temperature of 45.7 °C, and incubation time of 116 min. Using RSM method, the recommended values were cellulase concentration of 0.081% (w/w), incubation temperature of 39.6 °C, and incubation time of 99 min. However, the incubation time was found to be the most significant independent process parameter followed by cellulase concentration that affect the juice yield. The juice yield determined experimentally at RSM and ANN-GA recommended conditions was 69.77 ± 0.16% and 70.15 ± 0.12%, respectively. These values indicated that both RSM and ANN-GA methods have comparable accuracies. However, juice extracted using ANN-GA recommended conditions had better physicochemical properties than the juice extracted using RSM recommended conditions.This paper aims to examine the association between the consumer's socioeconomic status and the consumption of organic food. A conceptual model developed in this paper provides a more detailed understating of how socioeconomic status can, through the perceived values of organic food, influence the willingness to buy and to pay. A sample of 384 consumers of organic food in Tunisia were interviewed using convenience sampling. The Structural Equation Modeling (SEM) was used to test the hypotheses of the proposed conceptual model. The socioeconomic status of consumers (education, occupation and income) was found to be an important predictor of perceived organic food values (utilitarian and hedonic). While utilitarian value had a stronger influence on the willingness to pay, hedonic value proved more influential on the willingness to buy. This paper is one of the earliest studies of its kind, which focused on the association between socioeconomic status and organic consumption. Findings have provided clear ways for practitioners to segment their markets on the basis of the socioeconomic status of consumers.