Green, Blue and Grey Water Footprints of Primary Crops Production in Nepal

This study aims to estimate the green, blue and grey water footprints (WFs) of nine primary crops production in 75 districts, 5 developmental regions and 3 physiographic divisions of Nepal using local meteorological, agronomical and irrigation data at high spatial resolution. The estimates are based on the framework prescribed by the guideline of the Water Footprint Network. The green and blue WFs are calculated using a water balance model whereas the grey WF is estimated as the volume of freshwater needed to dilute nitrate pollution to an acceptable level. WF varies across different crops considered, different districts, development regions and physiographic divisions. WF of potato and wheat in Nepal is comparable to the world average; but paddy, barley and pulses have higher while sugarcane and maize have lower values compared to the world average. WFs of paddy, maize, potato and wheat are lower in Terai than the Hills and Mountains due to the accessibility of irrigation system and higher crop yield. Millet, pulses, oilseeds and barley have lower WFs and are suitable for Mountains. Similarly, sugarcane is suitable for both Terai and Mountain divisions because of its lower WF. Crops in Far Western Development Region generally have higher WFs due to the low crop productivity, and higher fertilizer use.     

Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and Temperature

ABSTRACT: The particle size and zeta potential of model beverage emulsions (0.01 wt% soybean oil-in-water emulsions, d ≅ 1 mm) stabilized by gum arabic, modified starch, or whey protein isolate (WPI) were studied with varying pH (3 to 9), CaCl₂ concentration (0 to 25 mM), and temperature (30 °C to 90 °C). Temperature, pH, CaCl₂ strongly influenced emulsions stabilized by WPI because its stabilizing mechanism was mainly electrostatic repulsion, but not those stabilized by gum arabic or modified starch because their stabilizing modes of action were mainly steric repulsion. This study may have important implications for the application of WPI as an emulsifier in beverage emulsions.     

Ultrasonic Spectroscopy Study of Salad Dressings

Ultrasonic velocity and attenuation spectra (1 to 100 MHz) of salad dressings with different disperse phase volume fractions (φ= 0 to 0.394) and mean droplet radii (0.3 to 0.6 μm) were measured at 25 °C. There were significant differences between the experimental measurements and theoretical predictions due to droplet flocculation. The measured attenuation coefficient was lower than expected at low frequencies because of thermal overlap effects, but it was greater than expected at high frequencies because of scattering. These deviations could be accounted for using an effective medium theory. Results suggest that ultrasonic velocities at 14 MHz were independent of droplet size and could be used to measure droplet concentration of salad dressings.     

Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified Starch

ABSTRACT: The creaming velocity, apparent viscosity, and ultrasonic attenuation spectra (1 to 50 MHz) of 5 wt% n hexadecane oil-in-water emulsions containing different droplet radii (r = 0.15 - 0.7 μm), biopolymer types (gum arabic or modified starch), and biopolymer concentrations (0 to 2.5 wt%) were measured. Depletion flocculation was observed in the emulsions when the nonabsorbed biopolymer concentration exceeded a critical concentration (CFC). The CFC increased with decreasing droplet radius for both biopolymers because the magnitude of the depletion attraction increases with droplet size. The CFC was lower for gum arabic than modified starch because it has a higher effective volume in solution. Depletion flocculation led to an increase in creaming instability and apparent viscosity of the emulsions. Flocculation could be nondestructively monitored by measuring the decrease in ultrasonic attenuation of the emulsions. These results show that depletion flocculation by gum arabic and modified starch can have an adverse effect on the stability of beverage emulsions.     

Prediction of Proximate Fish Composition from Ultrasonic Properties: Catfish, Cod, Flounder, Mackerel and Salmon

The ultrasonic velocity within Atlantic cod (Gadus morhua), Atlantic mackerel (Scomber sombrus), Atlantic salmon (Salmo salar), Channel catfish (Ictalurus punctatus), and Sole flounder (Pseudopleuronectes americanus) fillets was measured over a range of temperatures (5 to 35°C) using an ultrasonic pulse-echo technique (～3.5 MHz). Lipid, protein, moisture and ash content of fillets were determined by standard methods. Ultrasonic velocity-temperature profiles were dependent on fish composition and could be predicted reasonably well using a semi-empirical equation developed in a previous study. Ultrasonic velocity measurements show potential for analyzing fish composition.     

Ultrasonic attenuation of edible oils

The frequency dependence (1–60 MHz) of the ultrasonic attenuation coefficient of canola oil, corn oil, olive oil, peanut oil, safflower oil, soybean oil, and sunflower oil was measured at 25°C. The attenuation coefficient of all the oils could be described by the relation: α ∼ Af ⁿ(with A between 6 and 40 × 10⁻¹², and n between 1.74 and 1.86).