Increase In Ash Content Research Articles

Optimizing Fly Ash Utilization in Construction: A Simulation-Based Approach to Enhance Sustainability

In light of the ever-increasing environmental footprint of conventional concrete production, particularly its carbon emissions and energy consumption, a search for alternative, more environmentally friendly options have been initiated. Fly ash is one such alternative derived from the combustion of coal, which has significant potential to decrease the environmental impact of concrete. This study aims to explore the compressive strength, carbon emissions, cost, and energy consumption of concrete when cement is partially replaced by different percentages of fly ash. The performance of fly ash-based concrete with replacement levels from 0% to 50% was evaluated using a simulation-based approach. In the results, there is linear reduction in compressive strength with an increase in fly ash content, but also there are immense reductions in carbon emissions by 46% and energy consumption by 33%. The cost of producing concrete was found to reduce with higher replacement levels of fly ash, indicating a potential for cost-effectiveness in high-scale construction works. The results thus show that fly ash-based concrete may present an efficient option for sustainable construction, reconciling environmental gains with economic viability. This work sets the ground for further studies to optimize fly ash use in concrete to increase its sustainability and performance.

Optimizing Fly Ash Utilization in Construction: A Simulation-Based Approach to Enhance Sustainability

Abstract: In light of the ever-increasing environmental footprint of conventional concrete production, particularly its carbon emissions and energy consumption, a search for alternative, more environmentally friendly options have been initiated. Fly ash is one such alternative derived from the combustion of coal, which has significant potential to decrease the environmental impact of concrete. This study aims to explore the compressive strength, carbon emissions, cost, and energy consumption of concrete when cement is partially replaced by different percentages of fly ash. The performance of fly ash-based concrete with replacement levels from 0% to 50% was evaluated using a simulation-based approach. In the results, there is linear reduction in compressive strength with an increase in fly ash content, but also there are immense reductions in carbon emissions by 46% and energy consumption by 33%. The cost of producing concrete was found to reduce with higher replacement levels of fly ash, indicating a potential for cost-effectiveness in high-scale construction works. The results thus show that fly ash-based concrete may present an efficient option for sustainable construction, reconciling environmental gains with economic viability. This work sets the ground for further studies to optimize fly ash use in concrete to increase its sustainability and performance.

Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle.

Beef jerky is a traditional meat product. It is uses beef as the main raw material, and is processed through multiple procedures such as curing, maturing, drying, sterilization, and packaging. However, changes in raw materials, curing solution, the choice of fermenter, and fermentation conditions affect the quality and flavor of beef jerky. Therefore, we investigated the effects of inoculation with Pentosaccharomyces schizococcus and Staphylococcus veal, both pre- and post-fermentation, on the physicochemical characteristics and flavor quality of Yanbian beef jerky. Key parameters, including pH, water activity, fundamental nutrients, and color, were measured, while qualitative and flavor characteristics were assessed using a texture meter, an electronic nose, and an electronic tongue. The results indicated that samples inoculated with the composite fermenter exhibited significant increases in ash content, hardness, total free amino acid concentration, and levels of specific flavor-enhancing amino acids compared to unfermented jerky (p < 0.05). In contrast, moisture content, pH, and water activity were significantly reduced (p < 0.05). Three fatty acids-heptadecenoic acid, trans-oleic acid, and arachidonic acid-were identified for the first time in the fermented beef jerky. Furthermore, during the fermentation process, saturated fatty acid content was reduced by 21.88%, while polyunsaturated fatty acid content increased by 29.58% (p < 0.05).

Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour.

This study aimed to evaluate the impact of incorporating acorn flour (at levels ranging from 5% to 50%) on the baking properties of wheat flour (type 750). The assessment focused on key baking parameters, including fermentation properties, pasting behavior, and dough rheological characteristics such as farinographic and extensographic properties. A laboratory baking test was conducted to compare the technological properties of wheat and wheat-acorn breads, assessing dough and bread yields, oven and total losses, bread volume, and crumb hardness. Additionally, the nutritional value of selected bread variants was established. The results indicated that flour mixtures with acorn flour exhibited a significantly reduced capacity to retain gases produced during fermentation (by up to 92%) and increased resistance to gelatinization, as evidenced by lower gel viscosity (by up to 14%) and higher endpoint temperatures during pasting (by 2-4%). The inclusion of acorn flour in wheat dough notably affected its rheological properties, particularly by reducing dough extensibility (by up to 56%). However, farinographic parameters such as dough development time and stability time were extended (by 23-378% and 29-291%, respectively). High levels of acorn flour addition (>30%) resulted in bread with a dense, gummy, and less spongy crumb structure, accompanied by a reduction in loaf volume (by 40-52%). The maximal acceptable addition of acorn flour (30%) resulted in a two-fold increase in ash and fiber contents, along with decreases in carbohydrate and protein contents by 12% and 27%, respectively. These findings emphasize the need for careful formulation adjustments when incorporating acorn flour into wheat-based baked goods to balance technological efficiency and improved nutritional value.

Effect of Pretreatment on the Pyrolysis Kinetics of Corn Stalk: Comparison of Inert, Oxidative, and Wet Torrefaction

This study compared the pyrolysis behaviors of corn stalk (CS) and its torrefied biomass after inert torrefaction (IT), oxidative torrefaction (OT), and wet torrefaction (WT), focused on the kinetic parameters and reaction mechanisms. Inert and oxidative torrefaction reduced volatile matter while increasing ash content and fixed carbon. Wet torrefaction reduced both volatile matter and ash content while increasing fixed carbon. Three pretreatment methods decreased oxygen content, increased carbon content, and had a higher heating value. The materials were pyrolyzed in a thermogravimetric analyzer. For CS, the average activation energy (E) values calculated by the Flynn–Wall–Ozawa and Kissinger–Akahira–Sunosen methods were 62.5 and 60.07 kJ/mol. IT and WT showed increased trend, with values of 81.58, 81.48 kJ/mol and 69.75, 67.58 kJ/mol respectively. Conversely, OT decreased with the E values of 57.39 and 56.2 kJ/mol. Pyrolysis was divided into two stages based on various conversion rates (α) using Malek and Coats–Redfern methods. When α was below 0.5, a one-dimensional diffusion mathematical model described the pyrolysis process. When α was beyond 0.5, the pyrolysis of CS conformed to the cylindrical symmetric three-dimensional diffusion mathematical model, while IT, OT, and WT better fit the spherical symmetric three-dimensional diffusion mathematical model. However, the torrefaction atmosphere’s impact on the pyrolysis kinetic mechanism was limited, exhibiting no alterations in the diffusion model. Different torrefaction samples demonstrated a degree of homogeneity, considering the lower pretreatment temperatures and the economic feasibility of torrefaction atmospheres in oxidative torrefaction, coupled with the lowest activation energy of oxidative torrefaction products indicating more efficient pyrolysis, oxidative torrefaction was recommended as the torrefaction pretreatment process before pyrolysis engineering.

The effect of ozone gas, an alternative to conventional fumigants on life stages of Corcyra cephalonica (Stainton) (Lepidoptera: Pyralidae) and their effect on chemical properties of wheat flour

The rice moth, Corcyra cephalonica (Stainton) (Lepidoptera: Pyralidae) is a harmful insect pest for grains in storage systems. However, there is a lack of available data on the effect of ozone on rice moth. In this study, we assessed the ozone at concentrations of 1.0, 3.0, and 5.0 g/m3 for six-time intervals (0.5, 1.0, 2.0, 3.0, 4.0 and 5.0 h) on the mortality of insect life stages as well as pupation and adult emergence. The results showed that for all stages, the percent of mortality increased with increasing concentration and exposure time with 5.0 g/m3 and 5.0 h of exposure time resulted in 100.0% egg mortality. The highest mortality of treated larvae (89.1%) and pupae (96.2%) resulted after 5.0 h exposure to 5.0 g/m3 of ozone. Also, the results showed that the treated adults were more sensitive to ozone than the three other stages. A complete adult mortality was achieved by all concentrations of ozone at the following exposure times, 5.0 h after 1.0 day of treatment, 4.0 h after 2.0 days of treatment and 2.0 h after 3.0 days of treatment. Beside the effect on mortality, ozone suppressed the pupation and adult emergence from treated immature stages. The chemical analysis of treated wheat flour showed a slight decrease in protein, fat, carbohydrate, moisture and fibre and a slight increase in ash contents compared with untreated wheat flour. Our findings suggest that ozone can be effectively used for the control of C. cephalonica in stored wheat flour.

Nutritional profiling of plant-based meat alternatives and ground beef.

The objective of this study was to characterize the nutritional profile of plant-based meat alternatives (PBMA) and ground beef (GB). Beyond Beef (BEY); Impossible Burger (IMP), a third available product of plant-based protein, including SWEET EARTH, Incogmeato, Open Nature, and Good & Gather (GEN); and two lean levels of GB (regular [80%-85% lean, regular ground beef] and Lean [>93% lean, lean ground beef, LGB]) were purchased from retail stores across the United States. Proximate composition, mineral content, fatty acid profile, amino acid profile, and B-vitamin content were measured in raw products. Generally, PBMA had increased ash content which coincided with increased mineral concentration compared to GB, namely sodium, calcium, and zinc (p <0.05). Similar trends were observed for B-vitamins. The fatty acid profile of IMP was primarily saturated due to lauric acid (12:0) and myristic acid (14:0) concentrations. Both BEY and GEN were highly unsaturated because of linoleic acid concentration (18:2n6). LGB possessed the greatest total amino acid concentration and total essential amino acid content (p <0.05). Phenylalanine was increased in PBMA compared to GB (p <0.05). Overall, these data show differences and similarities between the nutritional profile of PBMA and GB. However, the bioavailability of these nutrients and associated health outcomes, particularly in PBMA, require further investigation.

Influence of fermentation period on the chemical and functional properties, antinutritional factors, and in vitro digestibility of white lima beans flour.

This study evaluated the variation in chemical and functional properties, antinutritional factors, and in vitro digestibility during the natural fermentation of white lima bean (Phaseolus lunatus) at different fermentation periods of 0, 24, 48, 72, and 96h using standard methods. The results showed that an increase in the fermentation period resulted in a significant (p<0.05) increase in protein and ash content, while fiber and fat content decreased with the length of fermentation. Also, there was an optimum increase by 92%, 56.39%, and 58.16% in β-carotene, vitamin B2, and vitamin B3 at 24h fermentation. Results showed that the fermentation period increased the mineral composition except for sodium which had a slight reduction though no significant (p<0.05) difference was observed in the fermented samples. The antinutritional factors decreased linearly as fermentation progresses from 19.05-13.26mg/100g, 35.29-19.05mg/100g, 18.00-7.15mg/100g, and 3.09-1.35mg/100g for phytate, tannins, alkaloids, and oxalate, respectively. Fermentation significantly decreased the bulk densities, and swelling index, while water and oil absorption capacity, foaming properties, and emulsion capacities increased as fermentation progresses. Furthermore, protein digestibility improved from 50.33% to 58.50% and the glycemic index (GI) increased significantly (p<0.05) with GI values of 57.18, 62.36, 62.67, and 62.82 for 24, 48, 72, and 96h, respectively. This implies that these are all intermediate GI foods. This study showed that fermentation periods influence the quality of lima beans and this can be used to improve nutrition especially in the rural communities and find applications in food product development. PRACTICAL APPLICATION: Lima beans are underutilized crops in comparison with other legumes. This is attributed to problems associated with digestion on consumption and its long hours in cooking described as "hard to cook" phenomenon which is reported to be attributed to the presence of significant amount of antinutrients such as tannins and phytates. The nutritional value of lima beans will be increased, along with their acceptance and consumption as food, by the reduction or inactivation of these antinutritional factors.

Isolation of Bacillus spp. from Korean fermented foods and their application in black rice bran fermentation

An appropriate strain of Bacillus spp. derived from traditional Korean fermented foods was selected for fermentation of black rice bran, and the fermented bran’s nutritional components were analyzed. Among 18 isolated Bacillus spp. strains, the five (KU3, KU24, KU28, KU611, and KU612) that exhibited both amylolytic and proteolytic activities were selected for fermentation. Among these, Bacillus sp. KU3 showed notable dual enzymatic activity. During fermentation in black rice bran medium, Bacillus sp. KU3 increased from 5.83 to 7.83 Log CFU/mL after 24 h. The KU3 strain was identified as Bacillus subtilis using an API 50 CHB kit and 16S rRNA sequencing. Black rice bran (4% w/v) was fermented with B. subtilis KU3 at 37°C, 150 rpm for 24 h. Following fermentation, the main component of the fermented black rice bran was carbohydrate (77.13%). An increase in ash content was observed, while other nutritional components showed no significant changes. These results suggest that B. subtilis KU3 is a viable strain for black rice bran fermentation.

Effects of Salinity and Ca2+: Mg2+ Ratio on Nutrient Profile, Physiological Responses and Clinical Signs of Penaeus vannamei (Boone, 1931) Reared in Inland Saline Ground Water

Background: A 60-day experiment was conducted to evaluate the combined effect of salinity and Ca2+: Mg2+ ratio on the nutrient profile, physiological responses, and clinical signs of Penaeus vannamei reared in inland saline ground water. Methods: The study used three different salinities viz. T1 (5 ppt), T2 (10 ppt) and T3 (15 ppt) with four different levels of Ca2+: Mg2+ ratios such as 1:1, 1:2, 1:3, and 1:4. A total of 720 healthy post larvae of P. vannamei (mean body weight of 3.70±0.02 g) were stocked (20 shrimp/tank) in 36 circular plastic tanks (100 L capacity each). Each treatment was triplicated following the 3 × 4 factorial design. Result: A significant increase of protein and ash contents and decrease of moisture content were noticed with increasing salinity. The study found no significant difference in the carbohydrate and crude lipid content of P. vannamei. A linear relationship between salinity and serum osmolality was observed which indicated significant increase of osmoregulatory capacity with increasing salinity. The treatment groups fortified with deficient level of Ca2+: Mg2+ ratio showed prominent changes such as abdominal white muscle on dorsal side and muscle cramps. Based on the results, it can be concluded that the better physiological adoption of P. vannamei was observed in 10 and 15 ppt salinities of ISGW fortified with Ca2+: Mg2+ ratio 1:3.

Understanding the time-dependent rheological behavior of seawater mixed cement paste with fly ash

Due to the relative scarcity of freshwater resources in coastal regions, the use of seawater in concrete construction has great potential due to its benefits in cost and resource. To further advance the application of seawater concrete, a deeper understanding of its rheological properties is essential. This study investigates the effects of fly ash on the time-dependent rheological behavior of seawater cementitious paste, such as yield stress, plastic viscosity, and structural build-up rate. The underlying mechanisms are analyzed using the theories of water film thickness (WFT), ion concentration, and hydration heat. The research findings confirm that the rheological parameters of seawater paste are generally higher than those of deionized water paste, regardless of the cementitious compositions. As fly ash content increases, the plastic viscosity of seawater paste increase, while the fluidity and dynamic yield stress decreases. Further analysis reveals that the decrease in the yield stress with fly ash content is well related to the increase in the WFT, but it cannot sufficiently explain the change of yield stress over time. Instead, the amount of hydration products in seawater paste shows a linear increasing relationship with the dynamic yield stress at 65 min. By contrast, the plastic viscosity can be related to the ion concentration in the interstitial solution, wherein an increase in the concentration of Ca2+ corresponds to an increase in the plastic viscosity. Moreover, the rheological parameters increase over time, with the growth rates between 5 and 35 minutes being higher than those between 35 and 65 minutes, possibly due to the rapid early hydration of the binder materials. This study offers a fundamental theoretical support for the use of seawater in various concrete applications.

Improvement of bread kadayıf formulation with wheat germ and different fermentation methods

In this study, it was aimed to improve the functional properties of bread kadayıf. For this purpose, 30% of the wheat flour was replaced with wheat germ, and the samples were fermented in 3 different methods including active dry yeast, sourdough and chickpea yeast. Selected physical, chemical and sensorial properties were examined in the final samples. The use of chickpea yeast increased ash content, antioxidant activity, and total phenolic content. The amount of phytic acid reached higher values in the samples with wheat germ, but sourdough and chickpea yeast addition decreased phytic acid content both in the samples with and without germ. On the other hand, the mineral amounts of the samples (Ca, K, Fe, Zn) increased with wheat germ. When the sensory analysis results were examined, it was seen that the use of wheat germ did not have any negative effects on the bread kadayıf samples and active dry yeast added samples had higher overall acceptability scores compared to sourdough and chickpea yeast.

Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum (Sorghum bicolor L. Moench) and a sprouted legume (Phaseolus lunatus L.).

The inclusion of legumes as functional ingredients in a gluten-free extrusion process has been gaining attention in recent times. In this study, sorghum and germinated lima bean flour (100, 90:10, 80:20, 70:30, 60:40 and 50:50) was extruded (feed moisture - 18%, screw speed - 250 rpm, barrel temperatures 50 °C-120 °C-120 °C, die hole diameter - 3 mm) and analysed for functional, proximate, textural, structural, pasting, microbiological and sensory properties. With 100% sorghum used as control, lima beans addition significantly (p < 0.05) improved the loose (0.37-0.44 g/ml) and packed (0.63-0.72 g/ml) bulk density, while water (5.00-3.15 g/g) and oil (2.45-1.60 g/g) absorption capacity and expansion ratio (3.11-2.30) decreased, respectively. An increase in protein (12.77-18.00%), crude fibre (2.58-5.17%) and ash content (2.11-3.12%) were observed in the extrudate, while the (L*) colour parameter (54.49-43.62), hardness (180.04-78.36 N) and pasting viscosities reduced with addition of lima beans. The structural micrograph depicted air-trapped bubbles with thick walls after adding lima beans, while a notable decline in microbial count below approved limits was observed after 8 weeks of storage. Sensory scores showed that values obtained were above average with the 90:10 sorghum-lima bean ratio having the highest score. The economic and industrial value of underutilised legumes such as lima bean can be promoted as functional ingredients via extrusion in addressing coeliac disease and alternative sources of protein, especially in developing countries.

Dosing in Three Levels of Apricot Seed Oil and Its Affects on Some Fresh and Frozen Sheep Meat Traits

Its impact on some characteristics of frozen meat from Iraqi sheep. The experiment was carried out at the Animal Production Field of the College of Agriculture, Tikrit University, from August 22, 2023, to December 2, 2023. Fifteen lambs were used, divided into three groups (five lambs per group) with similar average weights (24.40 kg). The treatments were randomly assigned, and a collective feeding system was employed using a single formula of concentrated feed at 3% of the live animal's weight. The results indicated a significant difference (P≤0.05) in the moisture content favoring the first treatment over the second and third treatments. Conversely, the third treatment showed a significant increase (P≤0.05) in fat percentage, ash content, and protein content compared to the first treatment. The administration of apricot oil at 0.0020% of the live animal's weight led to a reduction in lipid peroxidation and post-thaw loss after two months of freezing. The results also showed significant differences in the free fatty acid profiles (Palmitic, Stearic, Oleic, Linolenic, Linoleic, and Myristic) in the frozen meat samples, with the third group of animals showing significant superiority (P≤0.05) over the other groups after two months of freezing.

Determining the Ideal Temperature and Fermentation Duration to Enhance Crude Protein Content and Reduce Crude Fiber in Rice Bran Using Solid-State Fermentation with Aspergillus niger (USM F4)

Solid-state fermentation (SSF) offers a sustainable method for enhancing the nutritional quality of agricultural residues such as red rice bran. This study aimed to determine the optimal temperature and duration for SSF of red rice bran, focusing specifically on increasing the crude protein (CP) content and reducing the crude fiber (CF) content. SFF of rice bran with Aspergillus niger (A. niger) USM F4 was conducted over 14 consecutive days at three different temperatures (25°C, 35°C, and 45°C). A total of 63 samples of rice bran were divided into three temperature groups, each containing 21 samples. Three samples per group were collected at 48-hour intervals over the 14-day fermentation period. The fermentation process for the collected samples at 48-hour intervals was halted by oven drying at 60°C for 24 hours. The fermented products were subjected to proximate analysis for crude protein (CP), ash, ether extract (EE), and crude fiber (CF) contents using the methods outlined by the Association of Official Analytical Chemists (AOAC). The results revealed a significant effect of temperature and fermentation duration on CP, ash, EE, and CF content when compared to the unfermented rice bran kept at room temperature (25oC). The peak values of CP and the highest degradation of CF across all temperature levels were observed on day 10 while the maximum increase in ash and EE content occurred on day 8. Among the temperature conditions, the highest CP values and the lowest CF values were recorded at 35°C. Conversely, the lowest improvements in CP and CF degradation were observed at 25°C on day 10. In conclusion, the optimal conditions for SSF of rice bran with A. niger to enhance CP content and degrade CF are a temperature of 35°C and a fermentation duration of 10 days.

Effects of Blended Portland-Fly Ash Cement on Compressive Strength of Seawater Mixed and Cured Lateritic Concrete

The use of cement in the construction industry is accompanied by the release of greenhouse gases (GHGs) into the ecosystem, and freshwater usage is on the rise globally, putting the world in a potential freshwater scarcity. This study investigated the effects of blended Portland-fly ash cement on the compressive strength of seawater-mixed and cured lateritic concrete by partially replacing the concrete materials: cement with fly ash at 0%, 5%, 10%, 15%, and 25%; fine aggregate, with laterite at 0%, 10%, 20%, and 30%. A concrete mix ratio of 1:1.5:3 was used in the production of concrete cubes with an expected target compressive strength of 20 N/mm2. The compressive strength of the cubes was measured at 7, 28, and 56 days using standard testing procedures. Cubes cast with and cured in seawater (SW-SW) had strength values relatively higher than those cast with and cured in freshwater (FW-FW) at 28 days of curing. At 28 days, SW-SW cubes gave 22.44 N/mm2 while FW-FW cubes gave 21.80 N/mm2 as the highest strength values at 10% Lat and 10% FA. However, the FW-FW cubes had strength values higher than those of seawater mixed and cured concrete (SW-SW) at 56 days. FW-FW cubes gave 26.82 N/mm2 while SW-SW cubes gave 26.34 N/mm2 as their highest strength values at 10% Lat and 10% FA. Generally, an increase in fly ash and laterite content significantly reduces the compressive strength of concrete. Overall, seawater is recommended for curing and mixing, especially in non-reinforcing concrete. 10% fly ash and 10% laterite are also recommended for use in blended Portland cement-fly ash concrete as they give the highest strength values. Keywords: Concrete, Fly Ash, Laterite, Seawater, Compressive strength

Experimental analysis on the mechanical properties of Al6061 based hybrid composite reinforced with silicon carbide, bagasse fly ash and aloe vera ash

The demand for low-density automobile components for lightweight automobiles that have less energy consumption has initiated the production of chassis, wheels, bumpers, brakes, and steering using composite materials. This research aimed to fabricate an Al6061-based hybrid composite for automobile components reinforced with 10 wt% silicon carbide and varying aloe vera and bagasse ashes using the stir-casting method. The effects of the composition of reinforcements on the microstructure, hardness and compressive strength of the hybrid composites were assessed. It was found that an increase in bagasse ash and aloe vera ash contents improved the compressive strength. The hybrid composite with 10 wt% bagasse ash and 11 wt% aloe vera ash demonstrated maximum compressive strength of 376.3 MPa. The highest hardness of 91.6 HV was achieved with the hybrid composite having 10 wt% bagasse ash and 11 wt% aloe vera ash. The hardness value of the hybrid composite was increased by 16.27% when compared to a single reinforced Al6061/SiC composite. It was concluded that adding bagasse and aloe vera ashes greatly increased the hardness and compressive strength of Al6061/SiC composite materials. The findings of this research would be useful for automobile component manufacturers.

Utilization of Lactobacillus rhamnosus as probiotic adjunct culture for the development of tempeh

ABSTRACT In this study, tempeh was developed using a probiotic culture of Lactobacillus rhamnosus adjunct culture. Purposely, soybean seeds were soaked overnight at room temperature and then boiled at 100°C for 10 to 15 min. The hot beans were then spread out in a thin layer and allowed to cool to room temperature. The Lactobacillus rhamnosus culture was added to the soybeans, which were then tightly packed in perforated plastic bags and incubated at 30°C for 24 h to produce fresh tempeh. The tempeh was then analyzed for its physical, chemical, microbial, and sensory characteristics, and the data obtained was statistically analyzed. The results of the physical and chemical analysis showed that the probiotic tempeh had a slight increase in pH, ash, and protein content, while there was a significant decrease in acidity, moisture, and fat content during storage. The microbial analysis revealed that both the total plate count and probiotic count increased over time, with treatment T4, which contained a high amount of culture, exhibiting the maximum plate count and probiotic count. The sensory evaluation showed that both the treatment and storage duration significantly impacted the aroma, color, taste, and overall acceptability of the tempeh, with all sensory attributes decreasing over time. The sensory panelists rated treatment T4 the highest for overall acceptance. In conclusion, the study suggests that probiotic soybean tempeh could be a beneficial carrier for producing a product with good physicochemical properties, acceptability, high probiotic viability, and storage durability.

Effect of Ozone on Acanthoscelides Obtectus (Say) Beetle Mortality and Chemical Properties of Phaseolus Vulgaris Seeds

ABSTRACT In the current study, the effect of ozone gas on the mortality of Acanthoscelides obtectus adults on stored common bean seeds was assessed. Ozone was evaluated at concentrations of 500, 1000 and 1500 ppmv and three exposure times. Changes in the cuticle of adults were examined under scanning electron microscope, and the chemical composition of common bean seeds treated with ozone was determined. Mortality of A. obtectus adults was improved with increase of ozone concentration and exposure time. A full mortality of A. obtectus adults was achieved 4 days post treatment by all tested concentrations at exposure time 3 h. Examination with scanning electron microscope of A. obtectus adults showed scratches of the elytra surface in different areas of the body cuticle. Moreover, sensilla were absent in some points leaving spaces between parts on the dorsal surface. Furthermore, the chemical composition analysis of treated seeds showed a slight decrease in protein, fat and carbohydrate, moisture, and a slight increase in fat, fiber and ash contents compared with untreated seeds. Our findings suggest ozone can effectively protect common bean seeds against A. obtectus beetle.

Performance optimization design of high ductility concrete rapid repair material incorporating coal gangue aggregate

In order to solve the problem of efficient and effective repair after brittle cracking of concrete on road and bridge deck pavements, and to consider the resource utilization of coal gangue solid waste, the river sand was replaced by coal gangue and a high ductile concrete rapid repair material (HDCRRM) was prepared through performance optimization design. First, the fluidity and compressive strength of materials mixed with different amounts of sulfoaluminate cement (SAC), fly ash, lithium carbonate, calcium hydroxide, calcium formate, sand-binder ratio, water-binder ratio and polycarboxylate superplasticizer were studied, so as to determine the preferred benchmark mix proportion. Then, the replacement rate of coal gangue was optimized to develop HDCRRM. Test results show that the reduction of SAC cement and the increase of fly ash content can weaken the compressive strength of material. The rational design content of lithium carbonate, calcium hydroxide, calcium formate, sand-binder ratio, water-binder ratio and polycarboxylate superplasticizer all can improve the fluidity and compressive strength of the materials within a certain range. When the replacement rate of coal gangue aggregate increases, the tensile elastic modulus and ultimate tensile strength of HDCRRM material decrease, while the ultimate tensile strain increases. When the replacement rate of coal gangue aggregate is 100 %, the compressive strength of HDCRRM is 40.5 MPa, the ultimate tensile strain is 2.83 %, and the average crack width is 50.27μm. The early compressive strength of HDCRRM is mainly provided by a large amount of ettringite and C-S-H gel.