Cake Samples Research Articles

English

Nutrient composition, organoleptic attributes and overall acceptability of plantain cake were evaluated. Plantain fingers in stages 2 (URP) and 5 of ripeness (RP) used in this study were washed, peeled, sliced into small pieces, sun-dried for five days and milled separately into flour. Commercial wheat flour (WF100) served as the control. Each sample was sieved and analyzed for functional properties and nutrients and combined in different proportions. The wheat flour (WF) was substituted by plantain flour (URP and RP) at 25, 50 and 75% for cake making, respectively. The combinations derived were 25%URP and 75%W (URP25W75), 50%URP and 50%W (URP50W50), 75%URP and 25%W (URP75W25), 25%RP and 75%W (RP25W75), 50%RP and 50%W (RP50W50), 75%RP and 25%W (RP75W25). Each combination was used in baking cake. The proximate composition and sensory evaluation of the cakes were determined. The URP flour had the least protein content (2.73%) while WF100 had the highest (3.04%). The RP had the lowest fat (0.30%) and highest ash (2.33%) contents. The URP flour had more foaming stability/capacity and emulsion capacity but less oil absorption capacity and least gelation concentration than RP flour. The W100 cake had 26.41% protein followed by the RP25W75 (23.99%) and URP25W75 (23.91%) cakes. The URP25W75 cake had significantly (p<0.05) more fibre and fat contents (9.44 and 12.32%, respectively) than the rest of the samples. Vitamin B2 (mg/100 g) in URP50W50, (2.29) RP25W75 (2.05) RP50W50 (2.05) and W100 (2.09) cakes were comparable. All the cake samples had similar folate and calcium contents. There were differences in iron, potassium, magnesium and zinc contents of the cakes. The URP50W50 was rated best plantain-based cake in terms of texture (7.80) and acceptability (7.82). This study forms a basis for new product development for the biscuit food industry. Key words: Functional properties, Plantain flour, wheat flour, plantain-cake, proximate composition, sensory evaluation.

Comparison of Efficiencies of Microwave and Conventional Electric Ovens in the Drying of Slime-Coal Agglomerates

ABSTRACTCurrently nearly 6 million tonnes of bituminous coal are produced in Turkey and more than 0.3 million tonnes of slime coal are discarded from the coal-washing plants. Slime coal is a low-calorie fuel containing clay and other minerals and high levels of moisture. The filter cake sample used for the study was obtained from a hydrocyclone overflow. The moisture content of the disc-filtered bituminous coal was 26% and its average particle size was ~30 microns. The slime-coal filter cake sample was agglomerated in 2 cm diameter material before the drying experiments. The agglomerates were dried separately in both microwave and conventional ovens. After the drying process, the efficiency of each oven was determined. The surface temperatures and compressive strengths of the agglomerates dried in both types of oven were compared. In the microwave oven, micro- and macrocracks appeared on the agglomerates causing them to dry faster. In that manner, the drying efficiency of the microwave was found to be higher. As the microwave energy heated the agglomerate selectively, the surface temperature was found to be lower. However, the quick-drying process caused a decrease in the strength of agglomerates.

Utilization of Yoghurt and Sucralose to Produce Low-calorie Cakes

In this study we had replaced sucrose with sucralose in the manufacture of sponge cake and yoghurt cake. These cakes were chosen because their ingredients include little fat so they were of low calories. Such functional cakes were evaluated chemically, physically and sensorial. The results suggest that, sucrose substitution with sucralose in cakes increased the cake volume and softened the texture (as shown by lower values of hardness, chewiness and gumminess). Water activity of the yoghurt control cake prepared with 100% sucrose with a value of 0.91 was higher than the yogurt cake containing sucralose (p<0.05). The mean water activity of sponge cakes prepared with sucrose was significantly higher than the sponge cakes containing sucralose (p<0.05). The obtained low calorie yoghurt cake characterized with its low calorie and food energy (103.22 and 431.3 per100 g) than control yoghurt cake (268 and 1119 per 100 g). Also, low calorie sponge cake had low calorie and food energy (98.0 and 409.4 per100 g) compared to control sponge cake (276.9 and 1156.9, respectively). Sensory scores of studied cake samples indicated that, texture and flavor of all samples were not affected significantly in case of replacing sucrose with sucralose in yogurt or sponge cake. A significant difference in cells and crumb color was observed in all cake samples when compared with control cake samples.

Potential of Utilizing Olive Cake Oil for Biodiesel Manufacturing

In this article, the potential of utilizing olive cake oil for biodiesel manufacturing was investigated. Olive cake oil was extracted from olive cake samples using hexane as an extraction solvent. Physical properties of the extracted oil were measured. The extracted oil was converted to methyl ester in a two-step process: Acid-catalyzed esterification followed by alkali-catalyzed transesterification. The results showed that the extracted oil, which represented 13.75% of olive cake, had a very high acidity value of 27.91 mg KOH g–1 oil and a peroxide value of 205.36 mEq O2 kg–1 oil. The maximum methyl ester yield was 74.29% obtained at 30% of methanol to oil ratio, 60°C temperature with 1.0% by weight KOH catalyst. The produced biodiesel could contribute only to about 0.057% of the total primary energy consumption in Jordan. Furthermore, cost analysis was performed and correlation was obtained to estimate the biodiesel production cost depending on the plant capacity.

Follow-up of the fate of imazalil from post-harvest lemon surface treatment to a baking experiment

Imazalil is one of the most widespread fungicides used for the post-harvest treatment of citrus species. The separate use of peel during food preparation and processing may hitherto concentrate most of the imazalil into food products, where specific maximum residue limits hardly exist for this fungicide. In order to monitor comprehensively the path of imazalil, our study covered the monitoring of the efficiency of several washing treatments, the comparison of operative and related sample preparation methods for the lemon samples, the validation of a sample preparation technique for a fatty cake matrix, the preparation of a model cake sample made separately either with imazalil containing lemon peel or with imazalil spiking, the monitoring of imazalil degradation into α-(2,4-dichlorophenyl)-1H-imidazole-1-ethanol because of the baking process, and finally the mass balance of imazalil throughout the washing experiments and the baking process. Quantification of imazalil was carried out with an LC-ESI-MS/MS set-up, while LC-QTOF was used for the monitoring of imazalil degradation. Concerning the washing, none of the addressed five washing protocols could remove more than 30% of imazalil from the surface of the lemon samples. The study revealed a significant difference between the extraction efficiency of imazalil by the EN 15662:2008 and AOAC 2007.1 methods, with the advantage of the former. The use of the model cake sample helped to validate a modified version of the EN 15662:2008 method that included a freeze-out step to efficiently recover imazalil (>90%) from the fatty cake matrix. The degradation of imazalil during the baking process was significantly higher when this analyte was spiked into the cake matrix than in the case of preparing the cake with imazalil-containing lemon peel (52% vs. 22%). This observation calls the attention to the careful evaluation of pesticide stability data that are based on solution spiking experiments.

Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends

The effect of replacing wheat flour with cocoyam (&lt;em&gt;Xanthosoma sagittifolium)&lt;/em&gt; flour on the proximate composition, physical, sensory properties of cake were investigated&lt;em&gt;.&lt;/em&gt; Baking trials were conducted at different levels of substitution (0, 20, 40, 50, 60, 80 and 100%). Cocoyam flour had higher values (p &amp;lt; 0.05) in all functional characteristics evaluated except for emulsifying capacity. Cake weights and volume increased with increasing cocoyam flour substitution while volume index decreased. Protein and fat contents of cake samples decreased (p&amp;lt; 0.05) with increasing levels of cocoyam flour substitution while ash and fibre contents increased. There was no significant (p &amp;gt; 0.05) difference in crust colour of samples. In terms of textural preference, cake prepared from 100% cocoyam flour was significantly higher than 100% wheat cake. Utilization of wheat-cocoyam flour blends in composite cake preparation will be beneficial to the nutrition of vulnerable groups considering the higher ash and fiber contents of of composite cake, and reduced carbohydrate and fat contents than control.

Microwave assisted saponification (MAS) followed by on-line liquid chromatography (LC)–gas chromatography (GC) for high-throughput and high-sensitivity determination of mineral oil in different cereal-based foodstuffs

A high throughput, high-sensitivity procedure, involving simultaneous microwave-assisted extraction (MAS) and unsaponifiable extraction, followed by on-line liquid chromatography (LC)–gas chromatography (GC), has been optimised for rapid and efficient extraction and analytical determination of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) in cereal-based products of different composition. MAS has the advantage of eliminating fat before LC–GC analysis, allowing an increase in the amount of sample extract injected, and hence in sensitivity. The proposed method gave practically quantitative recoveries and good repeatability. Among the different cereal-based products analysed (dry semolina and egg pasta, bread, biscuits, and cakes), egg pasta packed in direct contact with recycled paperboard had on average the highest total MOSH level (15.9mgkg−1), followed by cakes (10.4mgkg−1) and bread (7.5mgkg−1). About 50% of the pasta and bread samples and 20% of the biscuits and cake samples had detectable MOAH amounts. The highest concentrations were found in an egg pasta in direct contact with recycled paperboard (3.6mgkg−1) and in a milk bread (3.6mgkg−1).

Impact of Particle Size Reduction and Carbohydrate-Hydrolyzing Enzyme Treatment on Protein Recovery from Rapeseed (Brassica rapa L.) Press Cake

The aims were to assess how particle size reduction and carbohydrate-hydrolyzing enzyme treatment influence protein recovery from rapeseed cold-pressed cake and to determine the effect of these pretreatments in protein extraction procedures varying in ionic strength, pH, and total solid content. Defatted press cake (median particle size 600 μm) was milled to 21–164 μm and 7 μm median particle sizes by pin disc milling and air-flow milling, respectively. The milled press cake samples were treated with a carbohydrate-hydrolyzing enzyme preparation, after which proteins were extracted in saline (pH 6) or alkaline (pH 12) buffer at 5 % solid content, or in water at 20 % solid content. Particle size reduction of the press cake did not influence enzyme action or protein yield, suggesting that protein release from the press cake is not physically limited by cell walls or internal cell structures. As an exception, protein release from the aleuronic cells appeared to be hindered by intact cell walls. Enzyme treatment improved protein recovery, more substantially when the extraction was carried out in water at 20 % solid content than in saline or alkaline conditions at 5 % solid content. The enzyme mediated its positive effect most probably by reducing the water holding capacity of the press cake, thereby facilitating solid-liquid separation, and releasing anionic compounds which improved protein solubility through electrostatic stabilization. The results suggest that carbohydrate-hydrolyzing enzymes are beneficial for rapeseed protein extraction at reduced water content or when no salt or alkali is added to increase protein solubility.

Biogas Production from Sugarcane Waste: Assessment on Kinetic Challenges for Process Designing.

Biogas production from sugarcane waste has large potential for energy generation, however, to enable the optimization of the anaerobic digestion (AD) process each substrate characteristic should be carefully evaluated. In this study, the kinetic challenges for biogas production from different types of sugarcane waste were assessed. Samples of vinasse, filter cake, bagasse, and straw were analyzed in terms of total and volatile solids, chemical oxygen demand, macronutrients, trace elements, and nutritional value. Biochemical methane potential assays were performed to evaluate the energy potential of the substrates according to different types of sugarcane plants. Methane yields varied considerably (5–181 Nm3·tonFM−1), mainly due to the different substrate characteristics and sugar and/or ethanol production processes. Therefore, for the optimization of AD on a large-scale, continuous stirred-tank reactor with long hydraulic retention times (>35 days) should be used for biogas production from bagasse and straw, coupled with pre-treatment process to enhance the degradation of the fibrous carbohydrates. Biomass immobilization systems are recommended in case vinasse is used as substrate, due to its low solid content, while filter cake could complement the biogas production from vinasse during the sugarcane offseason, providing a higher utilization of the biogas system during the entire year.

Effect of Pineapple Pulp on Sensory Quality and Shelf-life of Pineapple Cake

The experimental study on performance formulation and analysis of pineapple pulp fortified cake considering physical, chemical, sensorial and microbial quality. Cake was fortified with 5%, 10%, 15% and 20% pineapple pulp incorporated into wheat flour. The pineapple pulps used in the cake preparation were analyzed for proximate composition. The physical and chemical properties of cakes were analyzed. Quantitive microbial analysis of food samples were done on the basis of total viable count. Bacterial load range from 1.22×102(cfug-1) to 9.54×103(cfug-1) on different storage condition. Zero present pineapple pulp incorporated cake sample showed the highest microbial load 9.54×103(cfug-1).Total fungal count ranged from 0.97×102 to 5.04×103 (cfug-1)on different storage conditions. Fortified cake with 10% pineapple pulp contains lowest amount of fungi and bacteria after 8 days. So its shelf life will be enhanced about 6-7 days. Further 5%, 15%, and 20% pineapple pulp incorporated cake sample contain high microbial load, hence they will get shelf life of 5-6 days. Fortification of cake with 5%, 10%, 15%, 20%, pineapple pulp increasedthe value of ash, fiber and moisture in comparing with control cake. The statistical analysis of organoleptic test response of sensory attributes revealed that color, flavor, texture and overall acceptability were decreased with the increase of pineapple pulp in the cake formulation.Symmetry, crust and crumb quality, crust color and consistency,color,texture of the crumb and microbial load of the cakes containing 10% pulp were better than those of cakes containing above 10% pineapple pulp.J. Environ. Sci. &amp; Natural Resources, 8(1): 7-11 2015

Aflatoxin contamination of milk and dairy feeds in the Greater Addis Ababa milk shed, Ethiopia

Aflatoxin B1 (AFB1) is a highly toxic metabolite of Aspegillus fungi that can contaminate animal feed. Cows that consume AFB1-contaminated feed excrete aflatoxin M1 (AFM1) in their milk. The aim of this study was to detect and quantify the amount of AFM1 in raw cow's milk and AFB1 in dairy feed samples in the Greater Addis Ababa milk shed using a value chain approach. For this purpose, 100 milk samples from dairy farmers and ten milk samples from milk traders were collected. In addition, 114 feed samples from dairy farmers and 42 feed samples from feed producers, processors and traders were collected. Analysis for AFM1 and AFB1 were conducted by a commercial enzyme-linked immunosorbent assay (ELISA). Results showed the presence of AFM1 in all milk samples, and contamination level ranged between 0.028 and 4.98 μg/L. Overall, only nine (8.2%) out of a total of 110 milk samples contained less than or equal to 0.05 μg/L of AFM1. Furthermore, 29 (26.3%) milk samples exceeded 0.5 μg/L. All the feed samples were contaminated with AFB1 ranging between seven and 419 μg/kg. Overall, out of a total of 156 feed samples collected, only 16 (10.2%) contained AFB1 at a level less than or equal to 10 μg/kg. At the same time, 41 (26.2%) of the feed samples contained AFB1 at a level exceeding 100 μg/kg. All dairy farmers used concentrate feed daily, which commonly included the mixture of wheat bran and noug (Guizotia abyssinica or Niger seed) cake (a byproduct from noug oil factories). Analysis of individual wheat bran and noug cake samples revealed that the contamination levels of AFB1 for wheat bran and noug cake were nine to 31 μg/kg and 290–397 μg/kg, respectively. Linear regression revealed significant associations between the presence of noug cake in the feed and the levels of contamination of both AFM1 in milk and AFB1 in feed. The level of aflatoxin contamination found in this study in milk and feed should prompt action to identify suitable interventions. These results suggest that risk mitigation should focus on noug cake to effectively reduce aflatoxin contamination in per-urban dairy value chains in Ethiopia. Risk assessment of aflatoxins in noug seed and its by-products in other food chains is also warranted.

Nutritional evaluation of wheat cakes enriched with edible African termites (&lt;i&gt;Macrotermes nigeriensis&lt;/i&gt;)

The nutritional and economic value of Termites Macrotermes nigeriensis is often neglected and as such the effect of substitution of wheat flour with the milled paste of edible African termite , M. nigeriensis in cake production was studied. The M. nigeriensis paste obtained was used at different levels of substitution (0% - 20%)with wheat flour for cake production. The sensory attributes including colour, taste, texture, flavour, aroma, appearance and general acceptance were evaluated by twenty member semi-trained panelist using a 9- point Hedonic scale in which one represents the least score (dislike extremely) and nine the most desirable score (liked extremely) for any attribute. The result of the organoleptic properties showed that no significant difference (p&lt;0.05) existed in all the attributes tested. However the sample containing 5% termite paste was most preferred. The proximate composition of the cake samples were determined using standard methods. The result of the proximate analysis showed the protein content of the cake samples increased as the level of incorporation of the edible African termite paste increased. The protein contents of the cake samples ranged from 10.04 to 19.57%. There was significant difference in the moisture content of the cake samples which ranged from 2.44 –3.31%. There were significant difference in the magnesium, potassium and phosphorous values of the cake samples. The antinutrients (tannins, phytate, saponins, oxalate) determined all had low values signifying that the cake product will pose no threat to human consumption.Keywords: African termite, cake, proximate, mineral, anti-nutrients

Mycotoxin Cocktail in the Samples of Oilseed Cake from Early Maturing Cotton Varieties Associated with Cattle Feeding Problems.

Cottonseed cake in South East Asia has been associated with health issues in ruminants in the recent years. The present study was carried out to investigate the health issues associated with cottonseed cake feeding in dairy animals in Pakistan. All the cake samples were confirmed to be from early maturing cotton varieties (maturing prior to or during Monsoon). A survey of the resource persons indicated that the feeding problems with cottonseed cake appeared after 4–5 months of post-production storage. All the cake samples had heavy bacterial counts, and contaminated with over a dozen different fungal genera. Screening for toxins revealed co-contamination with toxic levels of nearly a dozen mycotoxins including aflatoxin B1 + B2 (556 to 5574 ppb), ochratoxin A + B (47 to 2335 ppb), cyclopiazonic acid (1090 to 6706 ppb), equisetin (2226 to 12672 ppb), rubrofusarin (81 to 1125), tenuazonic acid (549 to 9882 ppb), 3-nitropropionic acid (111 to 1032 ppb), and citrinin (29 to 359 ppb). Two buffalo calves in a diagnostic feed trial also showed signs of complex toxicity. These results indicate that inappropriate processing and storage of the cake, in the typical conditions of the subcontinent, could be the main contributory factors regarding the low quality of cottonseed cake.

Production and evaluation of the physico-chemical and sensory qualities of mixed fruit leather and cakes produced from apple (Musa Pumila), banana (Musa Sapientum), pineapple (Ananas Comosus)

Mixed fruit leathers were produced from purees of apple, banana and pineapple. The proximate composition, physico-chemical and organoleptic properties of the samples were evaluated. Furthermore, the samples were used as ingredients in producing cakes and sensory evaluation were carried out on them. The physico-chemical parameters studied were total soluble solids (TSS), total titratable acidity (TTA), fixed acidity (FA), volatile acidity (VA), pH, and vitamin C. There were significant differences (p<0.05) in the TSS of the samples. However, sample 819 (40% banana: 40% pineapple: 20%: 40% apple) had the highest TSS (20.07g) and TTA (0.42g/l) and significantly differed from other samples (p<0.05). Sample 443 (20% banana: 40% pineapple: 40% apple) had the highest fixed acidity (5.6g/l), volatile acidity (26.00g/l) and vitamin C (22.33mg/100g) and differed significantly (p<0.05) from other samples. The proximate compositions studied showed that sample 819 (40% banana: 40% pineapple: 20%: 40% apple) was significantly higher in ash (1.20%), protein (0.71%) and carbohydrates (84.77%) than other samples, while sample 443 (20% banana: 40% pineapple: 40% apple) was however, higher than other samples in moisture content (4.14%) and fat content (2.32%). The highest fiber content (12.47%) was observed in sample 314 (60% banana: 20% pineapple: 20% apple) while the least was in sample 819 (40% banana: 40% pineapple: 20%: 40% apple). There were no significant differences (p>0.05) among the mixed fruit leather and cakes samples. The general acceptability of the cake samples were the as that of the control (commercial fruit cake), they were moderately liked by the panelists.

Detection of antibiotics, active against Bacillus subtilis, in grain and feed

Aim. Detection of antibiotic substances in samples of grain, extraction cake, and oilcake. Methods. The bioautography method using strains of Bacillus subtilis as test-microorganisms was used to study 102 samples of feed substrates (corn, maize gluten, barley, wheat, sorghum, chaff, dust middling, sunfl ower oilcake and extraction cake, soybean meal, feed yeast and grains). Results. From one to four antibiotic substances, inhibiting the growth of B. subtilis and characterized by a wide range of values of chromatographic mobility index, were detected in 95 % of samples of feed substrates. Average areas of the zones of absent growth of a test- microorganism, corresponding to 2.5 g of the sample, were in the range of 52–217 mm 2 . Conclusions. It was established that feeder grain and other feed substrates are highly contaminated with antibiotics which indicates the necessity of their identifi cation, search for contamination sources, study of prevalence and estimation of the possible impact on the indices of health, performance and reproduction of farm animals and poultry.

Fatty acid composition including trans-fatty acids in selected cereal-based baked snacks from Lebanon

Ten samples of biscuits (including plain, whole meal, cream-filled and chocolate-coated), 7 samples of cakes (including plain, chocolate and cream-filled), 4 samples of wafers (including plain, chocolate-filled, coated and chocolate-filled) and 3 samples of croissants (including plain and chocolate-filled) were collected from Lebanon, in 2006, and analyzed for their fatty acid composition including trans fatty acids (TFA) by AgNO3-thin layer chromatography and gas chromatography. All samples contained TFA ranging between 0.7 and 25.8g/100g fat and 20 out of the 24 analyzed samples contained more than 2% TFA on fat basis. The ratios of trans 18:1/(trans 18:2+trans 18:3) ranged between 4 and 15.3 thereby indicating formulation of the products with partially hydrogenated oils. The content of TFA in the samples showed similarities to those reported in similar product categories in developing countries. This study is the first to report data on the levels and spectrum of TFA in snack products in Lebanon and underlines the importance of developing effective policies for reducing the intake of TFA by populations in the Middle East.

Determination of Nitrogen and Sulphur Oxides Produced During Combustion of the Jatropha Cake as a Measure of the Level of Pollution When the Cake is Used as a Fuel

Jatropha cake is a promising renewable energy source after proving difficult to be used as feedstock. Its possible use as a combustible fuel makes the Jatropha cake pellet important as a source of potentially harmful gases to the users and the environment. This makes it imperative to determine the level of pollution caused by the Jatropha cake bio-pellet so as to take the necessary precautions to prevent the hazards that may be associated with its use as fuel if necessary. Jatropha cake samples were burned in a furnace to determine the amount of nitrogen oxides (NO x) and sulphur dioxide (SO 2) produced during complete combustion. The effect of temperature on the production of these gases was investigated by altering the furnace temperature from 300°C to 1200°C. NO x and SO 2 were collected in a mixture of aqueous ammonia and hydrogen peroxide

Chemical and Toxicological Evaluation of Some Snacks Consumed by Children in Egypt

Snacks are commonly consumed by the most of children, that as fast foods and drinks, between main meals. Such fast foods being consumed do not usually provide a balanced meal, but they can be a useful source of some nutrients especially extra energy. The safety of snacks dietary components, including flavors and colors, is currently a subject of great interest since some of which are proved to be animal toxins and/or carcinogens. Therefore, the present work was carried out to study the chemical and toxicological evaluation of some snacks consumed by children in Egypt. Potato chips, puff snacks and fatty cake samples were purchased within about three months, transported to the laboratory, ground or homogenized before they were freeze-dried to ensure equal moisture content then used for alcohol extracts preparation. Also, extracts were prepared from potato chips samples made in lab for comparative study. Liver cells, isolated from Bolti fish and established in primary culture, were treated with a concentration of 1x10-1 to 1x10-7 % snacks extracts for 48 hr. Cytotoxicity in primary cultures was evaluated by changes in lysosomes activity, mitochondrial activity and cell membrane integrity over a range of each extract concentrations. The highest adverse cytotoxic effects were recorded for puff snacks followed by fatty cake and potato chips, respectively. Very little effects induced in lab made potato chips extracts. The dose-response curves with the cytotoxicity assays corresponded well to those of adverse biochemical effects including cells growth assay and protease activity. Properties of oil extracted from tested snacks indicated that lab made potato chips extracts possessed the best quality values for AV (mg KOH/100 g oil), FFA (% as oleic acid), PV (meg/kg oil), IN (gI2) and MDA content were 0.62, 0.98, 6.85, 112.36 and 1.27 respectively, while as oil extracted from puff snacks registered the lowest quality values were 1.29, 2.10, 18.20, 90.24 and 3.68 respectively. For all assays, the sequence of potencies of the tested extracts was in the order of puff snacks > fatty cake > potato chips > lab made potato chips. Our results indicate that these extracts may include chemicals which act at various sites on the liver cells to induce different cytotoxic and biochemical adverse effects.

The research of the kinetics of sunflower cake extraction by ethyl alcohol

The present paper deals with theoretical and experimental substantiation of the basic process laws of the sunflower cake extraction by unconventional solvent - ethyl alcohol. Industrial samples of sunflower cake in the form of granules and grits, for which the porosity parameters (porosity and filtration ratios) were defined, were subjected to the test. Physical model of the 8-step extractor, operating by the countercurrent irrigation principle was developed using a specially designed laboratory setup. The influence of some technological factors (duty of water, extraction time and oilseed material structure) on the sunflower oil extraction kinetics (original cake oil content variation in time) and miscella concentration at each extraction stage was experimentally found. Based on the experimental results, internal diffusion coefficient for ethanolic extraction of sunflower cake, depending on the porosity and filtration indicators was calculated using MathCad and MicrosoftExsel application package. It was shown that improved ethyl alcohol percolation in the granule is confirmed by the higher value of the coefficient of internal diffusion in the granule. The latter is about 2 times higher than that for the hexane extraction. New scientific data for the formulation of the values of process parameters for future technology were obtained.

Effect of parameters on vanadium recovery from by-products of the Bayer process

Leach solutions and wastes of the Bayer process are important resources for metals such as aluminum and vanadium. Despite the fact that vanadium is precipitated as cake and removed in the Seydisehir Eti Aluminum Facility (Turkey), it cannot be used due to low metal content and impurities it contains. Within the scope of this study, research and development of environmentally acceptable, technically sound and low-cost chemical leaching and recovery methods were conducted for the recovery of vanadium from the by-product cake of the Bayer process. In the conducted studies, a sample of vanadium cake was used after its detailed characterization. Roasting tests were performed in order to remove the arsenic from the vanadium cake; however, it was found that roasting was not effective for arsenic removal. The performances of different reagents were examined in chemical leaching tests (H2O and H2SO4 leaching, H2SO4 leaching with the addition of NaSO3, and NH4F); in the H2SO4 leaching tests performed with the addition of Na2SO3, the effects of concentrations of reagents and temperature on the efficiency of vanadium recovery (max. 93.09%) were determined with the full factorial experimental design method. The results were evaluated with ANOVA (variance analysis) method, and empirical models were formed. In lab and semi-pilot scale leaching tests, vanadium recoveries were 96.34% and 94.76% respectively. Vanadium was precipitated with NaOH and FeSO4 and almost all vanadium (95.8%) was obtained as Fe3(VO4)2. Cost analysis and economic evaluation have shown the economic feasibility of the leaching and recovery processes proposed.