Formulation and Evaluation of an Automatic Dishwashing Detergent Containing T1 Lipase

The use of enzymes in detergent formulations is becoming popular due to the concerns about the environment. T1 lipase (E.C. 3.1.1.3) was evaluated for its stability and performance in dishwashing along with other common components of an automatic dishwashing detergent. Therefore, the process of formulating the detergent would depend on the stability of T1 lipase, which may also reflect the performance during the washing. T1 lipase was mostly stable in nonionic surfactants, especially those that were made of polyhydric alcohols. T1 lipase was also stable in a mixture of sodium carbonate and glycine. However, sodium carbonate alone destabilized T1 lipase possibly due to the interaction between carbonates and Ca²⁺. These results indicated that polyhydric alcohols and glycine had stabilizing effects on T1 lipase. The dishwashing performance was evaluated in term of percent soil removed. The dishwashing performance of the formulated detergent was positively affected by the increase in temperature but negatively affected by the presence of hard water, specifically Ca²⁺ and Mg²⁺. However, T1 lipase was not negatively affected by the presence of hard water, and this enzyme was enhanced by the presence of polyacrylates. The presence of Ca²⁺ improved the structural integrity of T1 lipase. It is generally known that most enzymes that depend on Ca²⁺ for their structural integrity would be greatly destabilized in the presence of metal chelators; thus, stabilizing strategies such as adding glycine would be essential to maintain enzyme activity during the wash.     

Determination of bixin and norbixin in meat using liquid chromatography and photodiode array detection

The development of an analytical method that enables routine analysis of annatto dye, specifically bixin and norbixin, in meat tissue is described. Liquid-solid extraction was carried out using acetonitrile. Analysis was by HPLC with photodiode array detection using two fixed wavelengths (458 and 486 nm). The possibilities of ion trap mass spectrometry (MS) were also assessed. Method performance characteristics, according to Commission Decision 2002/657/EC, were determined, with recoveries between 99 and 102% and calibration curves being linear in the 0.5–10 mg kg^?1 range. The limit of quantification was 0.5 mg kg^?1.     

Using tchebichef moment for fast and efficient image compression

Orthogonal moment is known as better moment functions compared to the non-orthogonal moment. Among all the orthogonal moments, Tchebichef Moment appear to be the most recent moment functions that still attract the interest among the computer vision researchers. This paper proposes a novel approach based on discrete orthogonal Tchebichef Moment for an efficient image compression. The image compression is useful in many applications especially related to images that are needed to be seen in small devices such as in mobile phone. Meanwhile, the method incorporates simplified mathematical framework techniques using matrices, as well as a block-wise reconstruction technique to eliminate possible occurrences of numerical instabilities at higher moment orders. In addition, a comparison between Tchebichef Moment compression and JPEG compression is conducted. The result shows significant advantages for Tchebichef Moment in terms of its image quality and compression rate. Tchebichef moment provides a more compact support to the image via sub-block reconstruction for compression. Tchebichef Moment Compression is able to perform potentially better for a broader domain on real digital images and graphically generated images.     

Assessment of quality of fruits using impedance spectroscopy

This study deals with the development of a nondestructive impedance spectroscopic technique that may assess the conditions of the fruits to pluck them with the help of robotic arms. Preliminary investigations are made with the help of two‐terminal probe and an accurate LCR meter. The bulk impedance of mango has been measured to characterise raw and ripe fruits. Effective resistance and effective capacitance vs. frequency characteristics have been determined. The bulk effective resistances, of the ripe fruits, are found to be more than those of the raw fruits, in the frequency range of 1–6 kHz. In the same frequency range, effective capacitances of the raw fruits are found more than those of the ripe fruits. In the light of the data obtained, it can be said that the effective resistance may be used to differentiate between raw and ripe fruits in the frequency range of 1–6 kHz.     

The optimization of conditions for the production of acid-hydrolysed winged bean and soybean proteins with reduction of 3-monochloropropane-1,2-diol (3-MCPD)

Response Surface Methodology (RSM) was used to establish the optimum time and temperature for production of acid‐hydrolysed winged bean protein (aHWBP) and acid‐hydrolysed soybean protein (aHSBP). Seven hours of hydrolysis at 125 °C was the optimum condition for producing aHWBP, whereas it was 5 h of hydrolysis at 125 °C for production of aHSBP. Although aHWBP and aHSBP produced using these conditions had favourable sensory qualities, they were found to have up to 25 mg kg^?1 of 3‐monochloropropane‐1,2‐diol (3‐MCPD). This exceeds the maximum level permissible in Commission Regulation (EC) No 466/2001. However, additional alkaline thermal treatment at pH 8.5 for 2 h at 100 °C effectively reduced the 3‐MCPD contents of aHWBP and aHSBP to undetectable levels. aHWBP has a distinctive flavour, which is different from that of aHSBP. The former has higher mean scores for meaty and vegetable attributes but lower mean scores for soy, umami and beany attributes than the latter.     

Neural network approach to firm grip in the presence of small slips

This paper presents a two stage method for constructing a firm grip that can tolerate small slips of the fingertips. The fingers are assumed to be of frictionless contact type. The first stage was to formulate the interaction in the gripper–object system as a linear complementarity problem (LCP). Then it was solved using a special neural network to find minimal fingers forces. The second stage was to use the obtained results in the first stage as a static mapping in training another neural network. The second neural network training included emulating the slips by random noise in the form of changes in the positions of the contact points relative to the reference coordinate system. This noisy training increased robustness against unexpected changes in fingers positions. Genetic algorithms were used in training the second neural network as global optimization techniques. The resulting neural network is a robust, reliable, and stable controller for rigid bodies that can be handled by a robot gripper. © 2001 John Wiley & Sons, Inc.     

Optimisation study of large‐scale enzymatic synthesis of oleyl oleate,a liquid wax ester,by response surface methodology

An optimisation study of the large‐scale enzymatic synthesis of a liquid wax ester from oleic acid and oleyl alcohol using Novozym 435 was carried out. Investigations were performed in batch mode with a stirred tank reactor (STR) with one multi‐bladed impeller. Response surface methodology (RSM) based on a five‐level, three‐variable central composite rotatable design (CCRD) was used to evaluate the interactive effects of various parameters. The parameters are amount of enzyme (A) (90–120 g), impeller speed (B) (100–400 rpm) and temperature (C) (40–60 °C). The optimum conditions derived via RSM at a fixed reaction time of 1 h were successfully optimised as A = 104 g, B = 388.0 rpm and C = 49.7 °C. The actual experimental yield was 96.7% under the optimum conditions, which compared well with the maximum predicted value of 97.6%. Copyright © 2005 Society of Chemical Industry