Studies on Mg/Fe hydrotalcite‐like – compound (HTlc): removal of Chromium (VI) from aqueous solution

The affinity of Mg/Fe hydrotalcite‐like‐compound (HTlc) for the removal of Cr (VI) from aqueous medium was studied as a function of pH, contact time, temperature, HTlc dose and Cr (VI) concentration. The fraction of Cr (VI) removal decreases with increase in pH of 3 to 10. The reaction kinetic study was undertaken by considering adsorption of Cr (VI) on the outer surface as well as diffusion within the pores of the adsorbent. The adsorption follows first order kinetics. The adsorption data fit well with the Langmuir isotherm model in the temperature range 30–50°C and the thermodynamic parameters viz. ΔG°, ΔH° and ΔS° were calculated to predict the nature of adsorption. The positive value of ΔH° indicates that the adsorption process is endothermic in nature.     

Effect of stress parameters on ratcheting deformation stages of polycrystalline OFHC copper

Engineering stress‐controlled ratcheting tests under different sets of stress amplitudes and mean stresses show that ratcheting deformation in polycrystalline OFHC copper occurs in three different stages. A plateau region with almost no accumulation of inelastic strain follows general ratcheting deformation during initial loading cycles. With breakdown of the plateau region inelastic ratcheting deformation occurs at an increasingly rapid rate. The effect of the stress amplitude on the ratcheting process is found to be more than mean stress effect. Reconstruction of the ratcheting curves clearly separates the conditions for stress‐controlled low cycle fatigue with zero mean stress and ratcheting with tensile mean stress.     

POTASSIUM HYDROXIDE REPLACEMENT FOR LYE (SODIUM HYDROXIDE) IN TOMATO PEELING

Lye (sodium hydroxide [NaOH]) peeling is the most common method for peeling tomatoes in the Midwest U.S. With the rise in the cost of NaOH and the associated disposal problems, alternative methods for peeling need to be examined. Solutions of NaOH, potassium hydoxide (KOH) and calcium hydroxide (Ca[OH] ₂ ) at different concentrations were compared to determine their efficacy as peeling agents. Ca(OH) ₂ was ineffective as a peeling agent because of its low solubility. KOH produced peeling equivalent to NaOH, but at half the normality. A lower normality is needed because of the increased reactivity of KOH compared to NaOH. This is further demonstrated by the addition of salts to the solution. The use of KOH instead of NaOH may result in cost savings and decreased waste disposal problems.     

NONTHERMAL STERILIZATION OF GREEN COCONUT WATER FOR PACKAGING

ABSTRACT

A laboratory scale technique for nonthermal sterilization of green coconut water was developed. The process consisted of two‐stage filtrations under constant pressure using different filter media; namely, low ash filter paper (Whatman 42) in the first stage and cellulose nitrate membrane (0.2‐µm pore opening) in the second stage. The quality of the filtered water was evaluated with respect to microbial population, organoleptic characteristics, nutrient contents and physical properties. The water after the second stage of filtration was sterile with no visible growth of microbes on culture plates. The taste of the processed water did not change significantly; however, the flavor and overall acceptability decreased about 9 and 11%, respectively. The water also remained sterile after 1 month in aseptically packed condition, but overall acceptability further decreased by 6%. The filtration reduced different nutrients of the fresh water like fat, ash, total sugar, reducing sugar and protein by 40.0, 43.9, 23.4, 29.2 and 13.3%, respectively; the removal of K, Mg, Ca, Fe and Cu was 10.15, 16.14, 19.04, 20.85 and 22.21%, respectively. The removal of these nutrients increased surface tension and decreased viscosity of the coconut water.

PRACTICAL APPLICATIONS

Packaging of sterile green coconut water as soft drink has a good global market as it ensures its widespread availability, quantity and reasonable price. Non‐thermal sterilization by membrane filtration has been found to be an alternative to thermal sterilization as the later adversely deteriorates many essential qualities of this delicate coconut water. The present non‐thermal sterilization technique maintained the sterility, nutritional quality and desirable organoleptic profile of the processed water. Thus, this process could be applied for production of green coconut water as packaged soft drink.

     

SPLIT-WINDING STARTING OF A SINGLE-PHASE INDUCTION MOTOR

Abstract

Results of investigation of starting a single-phase induction motor having a single stator winding and using normal stator and rotor punchings are presented in this paper. Theoretical and experimental studies show that the motor requires less copper for its stator winding compared to a split-phase motor and the overall starting performance is very satisfactory.     

STUDIES ON THE CLARIFICATION AND CONCENTRATION OF BEETROOT JUICE

Studies on the clarification and subsequent concentration of beetroot juice were carried out. The juice was clarified using enzyme, fining agent (FA), centrifugation and ultrafiltration (UF), while reverse osmosis (RO) and thermovacuum evaporation were used for concentration. The juices were concentrated to 23–25°Brix, and the physicochemical characteristics were evaluated at different stages of processing on the basis of clarity, permeate flux, °Brix, acidity, sugars, pigments and CIE L*, a* and b* (lightness, redness and yellowness, respectively) color values. Average permeate flux during RO was found to be highest (36.08 liters per square meter of membrane per hour [L/m²h]) in the case of enzyme treatment, followed by UF juice, and lowest (30.33 L/m ² h) in the case of enzyme and FA treatments. In terms of clarity of concentrate, the highest value was obtained for juices pretreated with enzyme and UF. Pigment content and L*, a* and b* values showed that pigment loss was higher in the case of RO‐concentrated juice pretreated with enzyme. Comparative evaluation in terms of clarity, color and chemical parameters showed that concentrates obtained using both techniques were comparable.     

EFFECT OF DIFFERENT FATS ON THE QUALITY OF GOAT MEAT PATTIES INCORPORATED WITH FULL-FAT SOY PASTE

Effect of different fats such as goat fat, chicken fat, combination of goat and chicken fat and refined mustard oil (RMO) were evaluated in goat meat patties (GMPs). Patties with 10% RMO contributed significantly ( P <  0.05) better emulsion stability compared with others. There were no significant effects of different fats on physicochemical and textural attributes of patties. Patties with RMO had significantly ( P <  0.05) lower cholesterol content than other groups. GMPs with RMO, chicken fat and chicken and goat fat combination rated higher for all sensory attributes than patties with goat fat, which had significantly ( P <  0.05) higher mouth coating and lower overall acceptability. Flavor and overall acceptability were higher in patties with chicken fat. Histological study showed improper dispersion of goat fat in continuous phase of meat protein matrix (emulsion) compared with others .

PRACTICAL APPLICATIONS

Utilization of hard fats from goat, sheep and buffalo in emulsion-based meat products decreases emulsion stability because of its poor dispersibility, and consequently its cooking yield. Goat fat also contributes to a smeary and greasy mouth-coating problem and reduces the palatability of meat products. Alternatively, chicken fat disperses well in meat emulsion because of its high unsaturation and enhances the flavor of the products. However, the efficient utilization of goat fat is essential to support an economical goat meat production system and for developing meat products. The present study showed successful utilization of goat fat when combined with chicken fat, and the products had similar sensory attributes and acceptability as in meat products with chicken fat and refined mustard oil. This study would also help in better use of excess fat from spent hens in other meat products.     

Mechanical Properties of Polycrystalline TiC

The mechanical properties of fine-grained polycrystalline TiC were studied using both four-point bending and compression tests. The ductile-brittle transition (D-B) temperature in compression was determined to be =800°C and was found to depend on grain size. Yield-point behavior was observed for the first time in fine-grained TiC deformed in compression and was found to depend on grain size and test temperature. The yield stress as a function of grain size can be described by a Hall-Petch type of relation, i.e. yield stress α (grain size)-1/2. The dislocations resulting from deformation in compression at lower temperatures were predominately screw in character, with edge dipoles and dislocation loops being present. As the temperature of deformation was increased, the dipoles and loops were gradually annihilated by climb and the dislocations were observed in the form of hexagonal networks with a much-reduced dislocation density. A plot of log yield stress vs 1/T showed a change in slope, which suggests that two rate-controlling mechanisms are in operation during deformation at different test temperatures. Thermal activation analysis at T = 1050° to 1500°C suggested that the rate controlling mechanism during deformation in this temperature range is associated with cross slip.