Improving the functional properties of fish gelatin by conjugation with the water-soluble fraction of bitter almond gum

Food Science and Biotechnology - Maillard-based conjugation may be a useful way of improving the functional properties of food biopolymers. In this study, covalent attachment of fish gelatin (FG)...     

Adsorptive desulfurization and denitrogenation of model fuel by mesoporous adsorbents (MSU-S and CoO-MSU-S)

Adsorption of heterocyclic sulfur- and nitrogen-containing compounds by mesostructure adsorbent (MSU-S) and its modified form with cobalt oxide is studied using model fuel. The results of characteristic tests (XRD, N₂ adsorption–desorption, FTIR, and SEM) indicate that CoO impregnation causes a negative impact on mesoporous structure, crystalline phase, and particle shape along with a positive effect on surface ion exchange. CoO modification increased the adsorption loadings of DBT and BT to about 33.6% and 45.7%, respectively. For nitrogen compounds adsorption with the model fuel, adsorption loadings of quinoline and carbazole increase by 6.7% and 8.6%, respectively. Data fitting for carbazole, DBT, and BT is achieved better by the Langmuir model than the Freundlich model, and the data of quinoline fitted very well to the Freundlich model for CoO-MSU-S.     

Physical and Morphological Properties of Combined Treated Wood Polymer Composites by Maleic Anhydride and Methyl Methacrylate

Wood polymer composites were prepared by consecutive impregnation with maleic anhydride (MAN) and methyl methacrylate (MMA). Samples impregnated with MAN alone, were heated at 120°C and 150°C for 4 and 8 h. Based on the Fourier transform infrared (FT-IR) analysis and soaking-drying test results, treatment with MAN at 150°C for 4 h resulted in formation of stable crosslinks. In the second stage, MMA was used for in situ polymerization within MAN-treated wood. Field emission scanning electron microscopy observation and FT-IR analysis indicated that MMA copolymerized with MAN, and the resultant polymer filled up the lumen and is also grafted on to the cell wall. Improvement of water repellency and dimensional stability were observed in the treated samples, particularly in combined treated samples. The MAN/MMA treatment improved interaction between polymer and wood.     

Assessment of information technology effects on management of supply chain based on fuzzy logic in Iran tail industries

Evolutions rooted in technology in market arena, business, and demands reforms in supply chain and consequently more demands for created value by end user are among factors causing reforms on management of supply chain. Integrity of supply chain activities and utilized technologies is an essential factor to survive competitions in the market. Organizations, therefore, need to adopt policies to coordinate themselves with new arena in market and electronic commerce. Despite bad news from Iran tail industries about unplanned production, the industry is still in growing path. In addition to easy access to mineral resources and low-energy costs, which have made it quite reasonable to invest in the industry, state tariff policies for imported tail products have made new investment chances in the industry. As a result, Iran recently won a position among five leading counties in world tail industry. However, knowing about high profit margin in tail industries, many countries have stepped into the market and through producing high-quality products have intensified competition in the market. This study tries to identify and assess IT indexes in Iran tail industry’s supply chain and hopes to take a step forward to gain better market position in international market by prioritizing the indexes using fuzzy logic.     

Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality

Mixture design was used to determine the optimum ratio as well as concentration of basil seed gum (BSG), guar gum (GG) and carboxymethyl cellulose (CMC) in the formulation of ice cream stabilisers. Predicted equations and contour plots of physicochemical responses were also generated. Generally, increasing the ratio of BSG in gums mixture increased the apparent viscosity of ice cream mixes and decreased the melting rate. Increasing the proportion of GG at concentration of 0.35% enhanced overrun of samples. High ratios of BSG at concentration of 0.35% and CMC at concentration of 0.15% increased the fat destabilisation in ice creams. Combination of 84.31% BSG and 15.69% CMC at concentration of 0.35% proposed as optimum formulation which verified in practice. Introducing BSG as a novel source of stabiliser could be promising as alternative and improve the quality and diversity of ice cream and related products.     

Measurement of the amount and rate of methane dissolution in pure water and aqueous solution of SDS + multi-wall carbon nanotubes + β-cyclodextrin

In this paper, the impact of the mixture of sodium dodecyl sulfate (SDS) + multi-wall carbon nanotubes (MWCNTs) + β-cyclodextrin on the quantity and initial rate of methane dissolved in water is investigated. The experiments were performed at a temperature range of 278.15–303.15 K and an initial pressure of 0.5 MPa. The experimental results show that simultaneous utilization of β-cyclodextrin (0.01 mass fraction), MWCNTs (0.0005 mass fraction), and SDS (0.001 mass fraction) at 278.15 K increases the amount and the rate of methane dissolution in water by 29.90% and 173.78%, respectively, compared to pure water. An increase in the temperature decreases the quantity and the initial rate of methane dissolution in all solutions containing additives. However, no consistent relationship is observed between the temperature and the enhancement percentage of solubility of methane in solutions containing additives.