Optimisation of rancidity stability in long‐chain PUFA concentrates obtained from a rainbow trout (Oncorhynchus mykiss) by‐product

This research was focused on the production of polyunsaturated fatty acid concentrates from a farmed rainbow trout (Oncorhynchus mykiss) by‐product (i.e. belly muscle). The effect of different process variables (urea/fatty acids (FA) contents ratio, crystallisation time and temperature and stirring speed of the urea/FA mixture) on the lipid oxidation development during the urea complexation process was investigated. For this purpose, an experimental design (26 runs) following the response‐surface methodology was developed. As a result, peroxide value and TOTOX index showed to be dependent on the crystallisation time and temperature and the urea/FA ratio, while no influence of the crystallisation stirring speed was detected on both indices; additionally, polyene index was affected by the urea/FA ratio and its interaction with the crystallisation time. An optimised desirability score near 1.0 was attained provided values of 2.8 °C, 3.05 h and 3.57 were applied for crystallisation temperature, crystallisation time and urea/FA ratio, respectively.     

Combined cross-linking treatments of bovine serum albumin gel beadlets for controlled-delivery of caffeine

Combined cross-linking agents (CCLA) of microbial transglutaminase (MTgase) and ribose were applied during production of bovine serum albumin gels via incubation and heating treatment, respectively. CCLA produced stronger gels with lower protein solubility in disruptive solvents (1% sodium dodecyl sulphate plus 1% β-mercaptoethanol) as compared to BSA gels (BSA/Control) or gels produced using single cross-linking agents (SCLA) of MTGase or ribose. The gels were then converted into dried beadlets containing caffeine following a freeze-drying process. In-vitro controlled-release of caffeine and swelling ratio studies of the beadlets in artificial saliva or simulated gastric fluid indicated that CCLA beadlets had the slowest release of caffeine and the lowest swelling ratio as compared to other beadlets. Scanning electron microscopy (SEM) data suggested that the improved release and the lower swelling ratio were mainly due to the denser network formed within the CCLA beadlets that had restricted the diffusion of caffeine and hampered the enzymatic breakdown of the matrix. The additional protein cross-linkings formed as a result of MTgase incubation and ribose-induced Maillard reaction could provide a delay action in releasing caffeine that potentially extend the duration of the action of the drug during ingestion.     

Effects of rotation and feedback control on Bénard–Marangoni convection

The effect of a feedback control on the onset of steady and oscillatory Bénard–Marangoni instability in a rotating horizontal fluid layer is considered theoretically using linear stability theory. It is demonstrated that generally the critical Marangoni number for transition from the no-motion (conduction) to the motion state can be drastically increased by the combined effects of feedback control and rotation. The role of the controller gain parameter on the Pr-Ta and Pr-R/R_c parameter spaces, dividing stability domains into which either steady or oscillatory convection is preferred, is determined.     

Slip MHD liquid flow and heat transfer over non-linear permeable stretching surface with chemical reaction

In the present study the magnetohydrodynamic (MHD) liquid flow and heat transfer over non-linear permeable stretching surface has been presented in the presence of chemical reactions and partial slip. By means of proper similarity variables, the fundamental equations of the boundary layer are transformed to ordinary differential equations which for the fixed values of the x-coordinate along the plate local similarity solution would be valid appropriately. The ordinary differential equations are solved numerically using an explicit Runge–Kutta (4, 5) formula, the Dormand–Prince pair and shooting method. As a result, the velocity profiles, the concentration profiles, temperature profiles, the wall shear stress, the local Sherwood number and the local Nusselt number for the various values of the involved parameters of the problem are presented and discussed in details.     

Effect of extraction conditions on yield and degree of esterification of durian rind pectin: An experimental design

The effect of time (1 and 4 h), pH (2.0 and 2.5) and temperature (80 and 90 °C) on yield and degree of esterification (DE) of durian rind pectin was investigated. The yield and DE of the extracted pectin ranged from 2.1 to 10.3% (w/w, based on dry weight of durian rind) and 45.6–64.8% respectively. Yield was significantly affected by time, temperature and pH, and interactions between temperature and pH, and heating time and pH. DE was significantly affected by heating time and pH, and interactive effects of temperature and pH, and heating time and pH. The extraction yield was not related to DE. By considering pectin yield and DE, the acid extraction of durian rind pectin at 80 °C, for 4 h and at pH 2.5 could be suitable.     

A Generalized Formula for Estimating Pure Alkenes Viscosity

Abstract

The importance of liquid viscosity in chemical process design makes it one of the most measured transport properties. Nevertheless, in the pure-component database, no experimental data on liquid viscosity for nearly 50% of the compounds are available. Therefore, prediction methods for liquid viscosity of alkenes over a wide range of absolute temperature for each components are necessary. Moreover, experimental data measured at lower temperatures are often extrapolated to higher temperatures with erroneous results. To improve liquid viscosity prediction of experimental data to temperatures and carbon numbers, we propose an empirical rule for estimating the viscosity of alkenes compounds. A predictive method, based physical properties (absolute temperature and carbon numbers) as its inputs, to correlate liquid viscosity by the statistical analysis is proposed. For a group of 19 compounds, the mean average absolute deviation was 4.6% for 118 data points. These values are better than other predictive methods and show that the statistical analysis model is stable and can be used to obtain good predictions for compounds that were not used in the model calibration.     

Economic and environmental benefits of landfill gas from municipal solid waste in Malaysia

Discharge of Green House Gases (GHGs) and the management of municipal solid waste (MSW) continue to be a major challenge particularly in growing economies. However, these are resources which can be converted to green energy. Landfill gas which is essentially methane (50–55%) and carbon dioxide (40–45%) (both GHGs) is released from MSW by biodegradation processes. The estimation of this methane and its economic and environmental benefits for environmental sustainability are the objectives of this study. Methane emission from MSW disposed of in landfills was estimated using Intergovernmental Panel on Climate Change (IPCC) methodology. From the study, based on 8,196,000 tonnes MSW generated in Peninsular Malaysia in 2010, anthropogenic methane emission of about 310,220 tonnes per year was estimated. This was estimated to generate 1.9 billion kWh of electricity year^?1 worth over RM 570 million (US$190 million). In addition, this leads to carbon dioxide reduction of 6,514,620 tonnes year^?1 equivalent to carbon credit of over RM 257 million (US$85 million). These results were also projected for 2015 and 2020 and the outcomes are promising. Therefore, the exploration of this resource, besides the economic benefits helps in reducing the dependence on the depleting fossil fuel and hence broadening the fuel base of the country.     

Estimation of Heat Capacity for Liquids

Abstract

Heat capacity of liquid in different temperatures are necessary in most engineering calculations. A general formula has been developed to calculate heat value of nonpolar or slightly polar compounds based on critical properties and molecular weight. This formula is a function of reduced temperature, critical temperature, critical pressure, molecular weight, and acentric factor. It is applied within a wide range of temperatures.     

Increasing Resistant Starch Content in Fish Crackers Through Repetitive Cooking-Chilling Cycles

This work describes the effect of a repetitive cooking-chilling process on resistant starch content in crackers prepared from a mixture of fish and starch, which are popularly known in Malaysia as “keropok.” Three fish cracker formulations were prepared using tapioca, wheat, and sago starch. Up to four cycles of repetitive cooking-chilling increased the resistant starch content in all products; however, the hardness of chilled samples decreased, and their moisture content increased. For the fried samples, the texture became harder, the color turned darker, and linear expansion was reduced. The dried fish cracker samples prepared with sago starch yielded the highest resistant starch content. The results demonstrated that four cycles of repetitive cooking-chilling were able to enhance resistant starch in fish crackers.