Fresh Raw Materials Research Articles

Biogas Heat Pump Power Supply Based on Smart Grid Functioning Solar Electric System Network

A comprehensive integrated solar power plant system has been developed to support the operation of a biogas plant based on a heat pump, for which fermented wort is a low-potential energy source. The change in the power factor of the solar power system connected to the grid and the temperature of the coolant entering the heat exchanger built into the methane tank are predicted. Promising solutions include changing the power of the heat pump compressor to maintain biogas production, unloading fermented wort and loading fresh material while maintaining the power factor of the grid solar system and changing the level of electricity transmission to the grid. The voltage at the input of the hybrid inverter, the voltage at the output of the frequency converter to assess their ratio and the voltage frequency are constantly measured. When changing the voltage at the input of the hybrid inverter from 240 V to 600 V, promising solutions were adopted to reduce the power of the heat pump from 3.14 kW to 1.58 kW in the production of biogas 352.5 m3/day to maintain the temperature of the heating coolant entering the heat exchanger built into the methane tank at 55° C - 45 °C in order to obtain biogas, unload fermented wort and load fresh raw materials. There is an increase in the power of electricity transmission to the grid from 0.27 to 1 and an increase in the power factor by 40% from 0.58 to 0.98. The use of the developed Smart Grid technology allows preventing peak loads of the power system, reducing electricity consumption from the grid by up to 30%.

CHEMICAL COMPOSITION OF THE ESSENTIAL OIL OF WORMWOOD (ARTEMISIA ABSINTHIUM L.), GROWING IN THE WESTERN REGION OF AZERBAIJAN

Wormwood (Artemisia absinthium L.) is a widespread plant species in the Western region of Azerbaijan. The dependence of the composition, quantity and growth of various biologically active substances contained in the above-ground parts of wormwood on the vegetation period and climatic conditions was studied. The results of the study of the essential oil obtained by the steam distillation method from wet and dry samples of the aerial parts of bitter wormwood are presented. The yield of essential oil is determined in % in terms of the weight of air-dried raw materials. The study of the yield of essential oil was different months of the year showed that its amount varies depending on the vegetation period (yield of 0.56-0.66% by mass of fresh raw materials; yield of 0.58-0.77% by mass of dry raw materials). The composition of volatile distillates was studied by the chromatography method. In all samples, the amount of camphor component, which belongs to oxygenated terpenoid hydrocarbons, prevailed with a percentage above 35%. 25.44-34.24% phase budding in June for fresh and dry plant material; 25.14-35.21% phase mass flowering in August; it was determined between 25.67-35.20% phase the seed ripening in September.

Investigation of the influence of the processing method before drying on the organoleptic characteristics, the amount of weight loss and microbiological parameters of zucchini chips

Drying is one of the most popular ways to preserve plant materials by reducing humidity and preventing microbiological contamination and it is a promising direction in the food industry. The article presents the results of the research in the development of effective technologies for preparing zucchini for drying, ensuring acceleration of the drying process, as well as maintaining or improving organoleptic characteristics (for example, to prevent excessive darkening). The article describes the results of the influence of pre-treatment of zucchini before drying on quality indicators – organoleptic indicators (appearance, consistency, taste, smell, color, shape, size) and physicochemical indicators (weight of fresh raw materials and dried product, moisture content of the finished product) and microbiological safety (MAFAnM, coliform bacteria, mold, yeast). The types of pre-treatment of zucchini before drying were microwave treatment, C6 H8 O7 solution (citric acid), NaCl solution (saline solution), microwave treatment + C6 H8 O7 solution, microwave treatment + NaCl solution. During the organoleptic assessment, it was found that the best organoleptic indicators are provided by treatment with 5% NaCl solution (4.8 points) and 1% C6 H8 O7 solution (4.7 points). Microwave pre-treatment in various parameters led to the appearance of characteristic bitterness and an unpleasant aftertaste. Treatment with a solution of citric acid in various dosages imparts a sour taste and prevented darkening during drying. It was found that various types of pre-treatment do not affect the duration of drying of zucchini, which was, on average, 7 hours. Microwave treatment reduced humidity to 3.4%, citric acid – to 3.6%, saline solution – to 4.6%, while complex treatment did not affect the reduction in moisture content of the dry product and, in general, the duration of drying. As a result of the microbiological assessment, it was noted that the amount of MaFAnM and mold fungi were within acceptable imits, and the growth of coliform bacteria was absent, which corresponded to the indicators of regulatory documents.

Valorization of Saithe (Pollachius virens) Residuals into Protein Hydrolysates-Silaging as Preservation Technology.

Silaging can be used as preservation technology to valorize currently discarded raw material into protein hydrolysate on board deep-sea vessels. The aim of this study was to investigate the effect of sorting and raw material freshness on the quality and yield of protein hydrolysates obtained through silaging of saithe (Pollachius virens) viscera. Additionally, the effect of using acid-containing antioxidants was tested. Out sorting of the liver prior to silaging resulted in slightly higher hydrolysate yields. The hydrolysates with the highest protein contents were obtained from silages made from fresh raw materials (day 0), and the content decreased significantly after longer storage of the raw material (2-3 days at 4 °C). Storage of the raw material for 1 day did not affect the quality. However, a significantly higher degree of hydrolysis (DH), content of free amino acids (FAA), and total volatile basic nitrogen (TVB-N) were obtained when raw materials were stored for 3 days. The FAA composition was influenced by the raw material's freshness, with increases in free glutamic acid and lysine and a decrease in free glutamine after longer storage. None of the studied parameters were significantly affected by out sorting of liver or the addition of antioxidants. Overall, the results indicate that the whole fraction of the viscera can be utilized without reducing the quality of the hydrolysate and that the raw material should be stored for a maximum of 1 day prior to preservation to optimize the quality.

Effects of Neolamarckia cadamba Leaf Extract on Dynamic Fermentation Characteristics and Bacterial Community of Stylosanthes guianensis Silage

This study focused on exploring the effects of Neolamarckia cadamba leaf extract (NE) on the fermentation process and bacterial community of stylo (Stylosanthes guianensis) silage. Fresh raw materials of stylo were ensiled with 0%, 1%, and 2% NE, and various fermentation parameters, nitrogen components, and microbial compositions were analyzed at different time points (days 3, 7, 14, and 30) during the ensiling process. The experiment showed that, in comparison to the control group, incorporating NE into the ensiling process resulted in improved fermentation parameters, including increased lactic acid and acetic acid levels, as well as decreased pH, coliform population, and ammonia nitrogen concentration. Moreover, the relative abundances of Lactobacillus and Pediococcus were augmented, while the growth of Enterobacter was inhibited by the NE addition. These results suggest that NE has potential as a novel additive for silage, promoting a reduction in harmful bacteria and enhancements in the nutritional quality and fermentation characteristics of stylo silage.

Strategi Pengembangan Usaha Pindang pada CV Putra Kresna Desa Brondong Kabupaten Lamongan

The establishment of a business will require an appropriate strategy in developing the business. The smoked fish business CV Putra Kresna in Brondong Village, Lamongan Regency, is one of the well-known businesses in processing smoked fish in Lamongan. This research aims to: (1) analyze the internal and external environmental conditions of the smoked fish business CV. Putra Kresna, (2) analyze the strengths, weaknesses, opportunities and threats of the smoked fish business at CV Putra Kresna, (3) analyze the business development strategy of the smoked fish business at CV. Putra Kresna. This research is used to obtain descriptive qualitative data. The methods used are observation, interviews, questionnaires and documentation. The research focus is aimed at the internal and external environmental conditions as well as the appropriate marketing development strategy to be applied to the smoked fish business of Cv Putra Kresna. The research location was carried out at the location of Cv Putra Kresna in Brondong Village, Lamongan Regency. Data analysis was carried out using SWOT matrix analysis, and IE Matrix. After analyzing the results of the internal and external conditions of the smoked fish business marketing of Cv Putra Kresna, the main strength lies in the ease of obtaining raw materials, the main weakness lies in the limited distribution channels to modern markets, the main opportunity lies in the business development of smoked fish and the main threat lies in government regulations related to food product standardization. The formulation of alternative strategies using the SWOT matrix resulted in four alternative marketing developments for the Smoked Fish Business Cv Putra Kresna, namely (1) Utilizing proximity to fish landing sites to obtain fresh raw materials in a short time after fishermen's catches; (2) Developing distribution channels; (3) Increasing product innovation; (4) Ensuring compliance with government regulations regarding food product standardization.

Eco-friendly lactose/tannin-based binder in MgO–C refractories produced from MgO–C recyclate

This study deals with the design and development of a new generation of MgO–C refractory material implementing spent MgO–C recyclate as a partial replacement of fresh raw materials, and a non-hazardous environment-friendly lactose- and tannin-based binder system. Throughout the experimental campaign the used MgO–C recyclate, which was received in three size fractions, was analysed, and building on the obtained results, multiple batches of various compositions of next-generation MgO–C bulks were prepared. These bulks varied in the ratio between the individual size fractions of the MgO–C recyclate, the ratio between the individual binder components and the amount of water used during the preparation of the raw material batches. The bulk samples were prepared in the form of cylinders through uniaxial pressing, cured and coked, and studied in terms of their cold crushing strength, microstructural parameters, thermal behaviour, residual carbon content, and microstructure. The proposed next generation of MgO–C composites represents a potential eco-friendly alternative to MgO–C refractories prepared from traditional raw materials while utilizing waste material which would otherwise end up landfilled.

РАЗРАБОТКА МЕТОДА ИДЕНТИФИКАЦИИ И ОЦЕНКА КОЛИЧЕСТВЕННОГО СОДЕРЖАНИЯ ЭФИРНОГО МАСЛА В ХВОЕ МОЖЖЕВЕЛЬНИКА ОБЫКНОВЕННОГО

The aim of the study is to develop methods for the identification of terpenoids and to assess the quantitative content of essential oil in the conifers of juniper, fresh and dried by air-shade drying. The object of the study were samples of needles of juniper. The raw materials were used fresh and dried. To carry out qualitative reactions, well-known methods were selected, which are most often used in the analysis of essential oil raw materials. The identification of essential oil components was carried out by TLC method on Silufol plates. A-pinene solution was used as a standard. The quantitative content of essential oil in the raw material was determined by steam distillation in accordance with the OFS method.1.5.3.00010.15. Determination of the essential oil content in medicinal plant raw materials and medicinal herbal preparations. The authors proposed qualitative reactions for the identification of terpenoids in raw materials, which can be used to form the "Authenticity" section for a new type of raw material-needles of juniper. A-pinene was identified by the TLC method. A quantitative assessment of the essential oil content in fresh and dried raw materials was carried out. A decrease in the content of essential oil during drying of raw materials was revealed. Qualitative reactions were selected experimentally to confirm the presence of terpenoids in alcoholic extracts from juniper needles, as well as unsaturated compounds in essential oil obtained by steam distillation. The TLC method identified a-pinene in the analyzed samples. The presence of additional 11 adsorption zones in the samples of essential oil obtained from fresh raw materials and 9 in samples from dried raw materials was also revealed. The results obtained indicate changes in the composition of the terpenoid fraction occurring during the drying process and actualize further research in this direction. Assessment of the quantitative content of essential oil in the raw material, carried out according to the method 2 of the OFS.1.5.3.00010.15 "Determination of the essential oil content in medicinal plant raw materials and medicinal plant preparations", showed a decrease in the essential oil content in all dried samples compared with fresh raw materials. The data obtained during the experiment allow us to recommend the inclusion of an essential oil content of at least 1% in the quality indicators of juniper needles, as well as optimize the drying mode to better ensure the preservation of essential oil in raw materials.

Analysis of the influence of heating temperature on the convective drying process

The study examines the influence of heating temperature during the convective drying of fruits on the mass fraction of moisture in the finished product. Convective drying is a promising method for preserving products, allowing the production of dried fruits that can provide essential nutrients year-round. The experiments detailed in this article aim to establish optimal fruit drying modes. Standard methods were used to analyze the experiments according to regulatory documents in force in Kazakhstan. The authors proposed diagrams of convective drying of the fruits in the south of Kazakhstan. According to the constructed schemes, it can be seen that the heating temperature during the drying process affects the final product. According to the analysis, an increase in heating temperature results in a decreased drying time. At the specified time, the highest conversion rate of the relative mass of the dried product is detected. Additionally, it was obtained that the temperature, size, and structure of fresh raw materials affect the period of maximum moisture volatilization rate. The authors carried out a sensory evaluation of the main quality indicators: taste, color, odor and consistency. The optimal characteristics of the indicators were determined. They were extracted at a heating temperature of 50 ....65 °C. Numerous experiments have shown that it is necessary to offer such convective drying parameters. Convective drying temperature for apples is 50-55 °C, for apricots - 55-65 °C, for prune plums - 60-65 °C. Such results will be useful in the technology of fruit and vegetable processing.

The proximate composition of Nappi and its marketing methods in Bangladesh

Nappi, fermented shrimp, is a traditional diet that is widely consumed by the ethnic communities of Southeast Asian countries, especially in Bangladesh. The present study was carried out to determine the proximate composition of Nappi collected from two different places, i.e., the Moheshkhali and Chaufaldandi areas of Cox’s Bazar district, Bangladesh. Traditional methods were used to prepare Nappi, and the standard procedure was followed to determine the proximate composition. The proximate composition of Nappi varied from place to place depending on the raw materials, preparation techniques, and surrounding conditions of the formulation places. Associated statistical analysis was conducted by r-programming (version 4.2.3). Proximate composition includes moisture, protein, ash, fat, and carbohydrate contents, amounting to 37.66 ± 1.51%, 34.34 ± 0.68%, 17.49 ± 0.46%, 8.53 ± 0.45%, and 1.39 ± 0.10%, respectively, for the Moheshkhali sample and 35.44 ± 1.37%, 37.23 ± 1.78%, 18.46 ± 0.59%, 6.00 ± 0.40%, and 2.66 ± 0.21%, respectively, for the Chaufaldandi sample. The study showed that moisture and fat content were significantly higher (ANOVA, p < 0.05) in the Moheshkhali sample. In contrast, protein, carbohydrate, and ash content were substantially higher (ANOVA, p < 0.05) in the Chaufaldandi sample. Nappi’s marketing strategy, supply channel, and value chain were also analyzed. The study’s findings revealed that the quality of Nappi relied on fresh raw materials, the hygienic condition of the processing places, and suitable techniques. Moreover, good-quality Nappi has a significant market demand among the local ethnic communities in Bangladesh and the ethnic communities living abroad. So, it is recommended that interventions be provided on proper preparation techniques and marketing channels for Nappi.

The environmental sustainability of digital content consumption

Internet access has reached 60% of the global population, with the average user spending over 40% of their waking life on the Internet, yet the environmental implications remain poorly understood. Here, we assess the environmental impacts of digital content consumption in relation to the Earth’s carrying capacity, finding that currently the global average consumption of web surfing, social media, video and music streaming, and video conferencing could account for approximately 40% of the per capita carbon budget consistent with limiting global warming to 1.5 °C, as well as around 55% of the per capita carrying capacity for mineral and metal resources use and over 10% for five other impact categories. Decarbonising electricity would substantially mitigate the climate impacts linked to Internet consumption, while the use of mineral and metal resources would remain of concern. A synergistic combination of rapid decarbonisation and additional measures aimed at reducing the use of fresh raw materials in electronic devices (e.g., lifetime extension) is paramount to prevent the growing Internet demand from exacerbating the pressure on the finite Earth’s carrying capacity.

Product development of seablite salt (Suaeda Maritima) based on quality function deployment (QFD)

Seablite salt is one of the new healthy salt products with a NaCl content of 1.325 ± 0.135%. This research aims to determine the physical characteristics through the required attributes in terms of products and packaging that align with consumer expectations. The method used is Quality Function Deployment (QFD). The stages of making QFD are consumer importance level analysis; customer satisfaction level; analysis of product comparison with competitors; goal setting; determintation of improvement ratio, sales point, the weight value of each attribute, normalized raw weight, translating various consumer needs; the correlation matrix links each attribute of technical requirements; the trade-off matrix; the priority of technical requirements; and forming the house of quality. The research results show that consumer needs attributes in terms of the product include price, color, taste, texture, aroma, and ease of dissolution. In terms of packaging, these attributes encompass packaging convenience, nutritional information, composition information, halal product information, net weight information, storage instructions, serving instructions, and expiration date information. The technical requirements established by experts in terms of the product consist of six attributes: salty taste, clean and odorless salt, fine salt texture, ease of dissolution, and the use of fresh raw materials.

Utilizing pomelo (Citrus maxima) peelings and cotton (Gossypium sp.) pulp as an alternative paper packaging

Paper bags were traditionally made from trees, leading to habitat degradation and deforestation due to the need for fresh raw materials. To address this issue, the researchers conducted a study with the goal of creating paper bags using cotton pulp and pomelo fruit peels as a sustainable alternative to tree-based paper bags. The objective of the study was to find environmentally friendly alternatives to conventional paper and plastic bags. To evaluate the potential of the alternative paper bag, they gathered 30 respondents from Laguna University, including students, personnel, and teachers who commonly use traditional paper bags. The researchers conducted a "Do It Yourself" (DIY) test to assess the durability of the alternative paper bags and the commonly used paper bags in terms of weight capacity. Additionally, they conducted laboratory tests to compare the tensile strength, thickness, and grammage of the alternative paper with the commonly used paper bag. As a result, the researchers concluded that using an alternative paper bag made from pomelo peels and cotton pulp had significant advantages over commonly used paper bags in terms of durability, appearance, and fragrance. The study provided evidence that the proposed alternative is a viable option for paper packaging. Based on the results of the study, the researchers proposed finding other methods of creating the alternative paper bag due to a lack of heavy equipment. The researchers also suggested further improvement of the smell, color, and moisture content of the paper bag.

Potenzial der Mini-Kiwi (Actinidia arguta) für die Herstellung von Fruchtaufstrich. Ein erster Einblick

Hardy kiwifruits represent an unexplored agricultural resource for South Tyrol which could be of particular interest to the region by contributing to agricultural biodiversity and the valorisation of minor crops in the area. The main limitation of this crop is its short shelf-life as a fresh raw material, which is related to its intrinsic perishability. Processing hardy kiwis into canned products could be a valid strategy for encouraging the production and spread of this crop throughout the territory, enabling food products derived from it to be available all year round. This study evaluated the suitability of hardy kiwifruits for processing into spreads. Results indicate that no pectin needs to be added to ensure that the fruit spread has a pleasant texture, and browning over time occurred slowly, despite the preserve not being stabilised with antioxidant agents, suggesting that the shelf-life of such a preserve might be quite long. Finally, from a preliminary sensory evaluation, consumers rated the preserve positively with regard to its texture, sweetness and flavour, and it obtained a positive overall evaluation from an organoleptic point of view, indicating that this crop has potential for use in the production of fruit spreads.

Composition of biologically active substances of common cranberry fruits (Oxycoccus palustris Pers.) in various methods of preservation

Introduction. The study of common cranberry fruits is promising due to the wide variety of biologically active substances included in their composition, a wide range of therapeutic properties, as well as the ability of cranberry fruits for long-term storage and resistance to harsh environmental conditions. Fresh fruits contain the maximum amount of biologically active substances and, accordingly, have the most pronounced pharmacological effect. To preserve the composition and content of biologically active substances, preservation is used in pharmacy. Most often they resort to drying. Freezing can be considered a new and promising method for preserving the quality of medicinal plant materials. Purpose of the study. Study of the effect of freezing and drying on the qualitative composition and quantitative content of biologically active substances in common cranberry fruits. Material and methods. The object of the study was fresh, frozen, and dried common cranberry fruits collected in the Pskov and Novgorod regions in 2022 during the fruiting period. The study of the composition of biologically active substances (BAS) and quantitative assessment of the content were carried out according to pharmacopoeial methods, using analysis using thin layer chromatography (TLC), spectrophotometry and redox titration methods. Results. Using TLC analysis, organic acids (ascorbic, malic, citric, tartaric and succinic), flavonoids (rutin, quercetin), tannins (gallic acid) and anthocyanins were identified in the fruits. There were no differences in the qualitative composition of dried and frozen fruits. The content of organic acids, tannins, flavonoids and anthocyanins in cranberry fruits using different preservation methods was determined. It has been established that when fruits are dried, the content of all studied groups of biologically active substances decreases, on average by 40–60% of the initial content in fresh raw materials. Ascorbic acid is destroyed to a greater extent (90–92%). Exposure to low temperatures leads to a slight decrease in biologically active substances in common cranberry fruits (7–14%). Conclusion. The influence of preservation methods on the composition and content of biologically active substances in common cranberry fruits has been studied. The possibility of using frozen cranberry fruits as an alternative to fresh and dried raw materials in the manufacture of drugs in allopathy and homeopathy has been shown.

Effect of process temperature and percentage of rock sugar on the functional group intensity of red ginger extract

Red ginger has various health benefits that can be consumed in various ways, one of which is an instant powder drink, which is practical and extends the shelf life of the product. The processing process involves cooking at high temperatures with the help of sugar as a crystallization agent. This research aims to understand the effects of temperature and sugar concentration on red ginger extract. The variables used are temperatures of 80 and 90°C and rock sugar concentrations of 60% and 100%. Product evaluation was carried out using Fourier Transform Infrared Spectroscopy (FT-IR) to identify product functional groups. The research results showed that there were differences in functional group content between solid and liquid samples, both fresh raw materials and dregs. In the solid sample, seven functional groups were identified: N-H, C-H, C-H bending, C-N, C=C, C-C, and C-O. Meanwhile, in liquid samples, only six groups were identified, namely O-H, C=C, O-H bending, C-N, C-C, and C-O. Overall, this study shows that the functional group content in fresh red ginger is higher than that in red ginger pulp, even though the temperature is lower. However, if the comparison is between the solid and liquid sample conditions for fresh red ginger with fresh red ginger or dregs with dregs, the content at a cooking temperature of 90°C is higher than 80°C. Apart from that, the higher the rock sugar content in the red ginger pulp, the higher the content of functional groups identified in the extract

Storage stability and anti-caking agents in spray-dried fruit powders: A review

Fruit powders possess numerous benefits compared to fresh raw materials, i.e., extended shelf-life, convenient transportation and storage, a wide range of applications, etc. Nonetheless, the storage time of fruit powders depends on such factors as storage conditions, packaging, etc.&#x0D; This review suggests a comprehensive analysis of articles, reviews, reports, and books indexed in Scopus, Web of Science, and eLIBRARY.RU, as well as reported at conference proceedings and other scholarly resources in 2005–2022.&#x0D; Due to their high hygroscopicity, powders tend to absorb moisture from the environment and become prone to caking. Anticaking agents can prevent powders from this process. Different packaging materials also affect the compounds and properties of fruit powders. Accelerated degradation and temperature models can predict shelfp-life. This review featured the effectiveness of different anti-caking agents, as well as the impact of various packaging methods on the storage of powders. Calcium phosphate demonstrated excellent anti-caking properties, reduced hygroscopicity, and enhanced flowability. Aluminum laminated packaging proved effective in protecting powders during storage. As the storage time increased, powders demonstrated only a slight increase in moisture content. Their L* value (light to dark) and b* value (yellow to blue) decreased while the a* value (green to red) and the total color change increased. Caking increased as the flowability, pigment content, and antioxidant content went down.&#x0D; The review has practical implications for developing new technologies aimed at prolonging the storage time of spray-dried fruit powders.

Enhanced environmental and economic sustainability of VMI-CS agreement-based closed-loop supply chain for deteriorating products

The present study aims to enhance the environmental and economic sustainability of any supply chain, where a single vendor collaborates with multiple buyers following a vendor-managed inventory-based consignment stock policy for deteriorating products. In contrast to the prevailing literature, a distinctive feature of this research is that each and every chain partner invests in green equipment initially, in compliance with the carbon cap-and-trade regulation of the Paris Accord. Incorporating sequential remanufacturing of used products transforms the supply chain into a closed-loop system, significantly diminishing the reliance on fresh raw materials. Albeit traditional, this study classically determines the optimal values of six major decisions that minimize the total cost of the proposed model. In terms of results, the vendor’s sequential production process of new and remanufactured items substantially reduces total cost and raises green investments for all chain partners. This study pleads to employ advanced demand forecasting tools that shall mitigate the impact of fluctuating demand. Also, this study proposes to uphold equitable partnerships between vendors and buyers in any sustainability endeavors, including emissions control. Investing upfront in the efficient collection of used items is a crucial element of sustainability.

Experimental Study of Mechanical Behaviour of an RC Concrete Prepared Using M-Sand along with Chemical Admixtures

Abstract: Concrete plays a predominant role in the construction industry and a large quantum of sand is being utilized for various construction of structure. River sand has become expensive due to excessive cost of transportation from natural sources. Also, large- scale depletion of these sources creates environmental problems. So as to overcome, M- Sand can be an economic alternative to the river sand with respect to its availability, cost and environmental impact M-sand a by-product from the stone crushing unit which is released directly into environment can cause environmental pollution. And can be defined as residue, tailing or other non-voluble waste material after the extraction and processing of rocks to form fine particles. Recycling is the key component of modern waste management system and it reduce the consumption of fresh raw materials, reduce energy usage, reducing the need for conventional waste disposal and to lower greenhouse gas emission. To investigate the mechanical properties as compressive strength “Cubes” of size 150 mm x 150 mm x 150 mm are prepared, the Split tensile strength “cylinder” of size 750mm x 150 mm x 150 mm and also load deflection of beam and column are prepared and investigation should be carried out at a regular interval of 7,14 and 28 days. And also, the dynamic behavior is also studied. This present work is an attempt to use M-sand as a replacement (25%, 50%, 75% &amp; 100%) for River Sand in M-30 Grade concrete mix.

Effect of blanching, freezing and microwave-assisted pretreatment methods on chlorophyll extraction from Sauropus androgynus leaves

Sauropus androgynus is grown commonly in Vietnam, which has a high content of bioactive substances including chlorophyll, polyphenols, and antioxidant activity. Sauropus androgynus is used as food or a colorant for traditional Vietnamese cakes. Green pigments are employed in various industrial sectors, such as food, drinks, soap, and drug. Chlorophyll can be replaced synthetic green pigments that might be unhealthy. In this study, the effect of chlorophyll extraction efficiency and perceptional green color by extraction condition combinined with physical pretreatment methods was investigated using Sauropus androgynus leave as a model. Fresh raw materials were pre-treated by blanching, freezing and microwave treatment at 55w/g for 3 min and then extracted with 40% (v/v) ethanol solvent. The best chlorophyll recovery efficiency (CRE) from Sauropus androgynus by heat pretreatment methods with and without microwave assistance was 32.035% and 25.784% of chlorophyll content in material; or 1.081 mg/g d. w and 0.862 mg/g d. w of fresh leaves, respectively. The chlorophyll extract is then spray-dried to form a water-dispersible powder. Chlorophyll extracted with microwave-assisted pretreatment having high CRE that has potential applications in food production, but green color is not much more favorable than the non-microwave assisted sample.