Salt Soaking Research Articles

Soaking Salt Solution Increases Moisture Content, Ash Content, Starch Content, Decreases Solubility and Swelling Power Of Banggai Yam Flour

Purpose: This study aims to investigate the effect of salt solution (NaCl) soaking on yam, focusing on food safety, organoleptic quality, and changes in chemical composition during the soaking process. Methodology: The method used was a factorial Complete Random Design with the following treatments: P0 = no treatment; P1 = soaking in 10 g/liter salt solution; P2 = soaking in 30 g/liter salt solution; P3 = soaking in 50 g/liter salt solution. Each treatment was repeated three times, resulting in 12 observation units. Results: The results indicated that higher salt solution concentrations led to increased water, ash, and starch content, while the solubility and swelling power of yam flour decreased. Findings: The study found that salt soaking positively affects the preservation and quality of yam by inhibiting pathogenic microorganisms and slowing down tuber rot. The increased concentration of salt solution was directly proportional to the increase in water, ash, and starch content. Novelty: This research provides new insights into the effects of salt soaking on yam, particularly on its chemical composition and potential benefits for food preservation. Originality: The study offers a detailed analysis of how different concentrations of salt solutions affect the quality and chemical properties of yam, contributing to the understanding of its implications for food safety and health. Conclusions: Soaking yams in higher concentrations of salt solution enhances their preservation by increasing water, ash, and starch content, while reducing solubility and swelling power. Paper Type: Empirical Research Paper Keywords: Flour; Salt; Soaking; Yam Banggai

Effects of Salt Soaking Treatment on the Deodorization of Beef Liver and the Flavor Formation of Beef Liver Steak.

In this study, based on the evaluation of fishy value and sensory evaluation, this study determined that soaking in a 1% salt solution for 60 min had a significant impact on the deodorization of beef liver (p < 0.05). The results showed that salt infiltration promoted the release of fishy substances, improving the edible and processing performance of beef liver. The identification of flavor compounds in raw and roasted beef liver via GC-IMS implies that (E)-2-octenal-M, (E)-3-penten-2-one-M, ethyl acetate-M, ethyl acetate-D, and methanethiol are closely related to improving the flavor of beef liver; among them, (E)-2-octenal-M, (E)-3-penten-2-one-M, and methanethiol can cause beef liver odor, while nonanal-M, octanal-M, benzene acetaldehyde, n-hexanol-D, butyl propanoate-M, heptanal-D, heptanal-M, and 3-methylthiopropanal-M had significant effects on the flavor formation of beef liver steak. The determination of reducing sugars revealed that salt soaking had no significant effect on the reducing sugar content of beef liver, and the beef liver steak was significantly reduced (p < 0.05), proving that reducing sugars promoted the formation of beef liver steak flavor under roasting conditions. Fatty acid determination revealed that salt soaking significantly reduced the content of polyunsaturated fatty acids in beef liver (p < 0.05), promoting the process of fat degradation and volatile flavor production in the beef liver steak. Salt plays a prominent role in salting-out and osmosis during deodorization and flavor improvement. Through controlling important biochemical and enzymatic reactions, the release of flavor substances in a food matrix was increased, and a good deodorization effect was achieved, which lays a foundation for further research on the deodorization of beef liver and the flavor of beef liver steak.

Viscoelastic modeling of the stress relaxation behavior for the bionic extracellular matrix polymer scaffold

Viscoelasticity of the extracellular matrix (ECM) plays a critical part in controlling cell behavior. However, the structure-related viscoelasticity of the synthetic ECM and its mechanism are rarely reported. Due to its high tissue similarity, synthetic ECM with structural anisotropy and viscoelasticity holds a great promise for structure and function correlation studies. Here, we reported a series of synthetic composite hydrogel-based ECM with different levels of anisotropic orientation and viscoelastic properties through recently developed post-treatment procedures (the confined pre-strain stretching and drying procedure, the soaking salt solution procedure, and the synergetic sequences of two procedures). Further, by establishing a multimode Maxwell viscoelastic mechanic model, the stress relaxation behavior of the bionic ECM with different levels of anisotropic orientation and viscoelastic properties was simulated successfully. The characteristic viscoelastic parameters of the bionic ECM could also be calculated exactly. This study presented a novel viscoelastic mechanic model for mimicking the key ECM features of the synthetic ECM with anisotropic structure and viscoelasticity properties.

VARIOUS PARAMETERS AFFECTING THE PRODUCTION OF DRIED TAMBAQUI (Colossoma macropomum) FILLET

Tambaqui (Colossoma macropomum) has been considered promising for fish farming in Mekong region. Tambaqui has a high output production in continental fish farming just after shrimp, catfish and tilapia. The industrial production of tambaquis for export markets is expected to increase, requiring the diversification of processed products from this fish. It’s normally sold in retail fresh or frozen, whole, or gutted. Therefore present study was conducted to identify the effect of salt soaking time, salt concentration, dry temperature and stability of the dried tambaqui filler with prerservation time. Results of present study revealed that best quality of the driedtambaqui fillet could be obtained when dried tambaqui fillet treated with 1.0% salt for 1.5 hoursand drying at 60oC to 28% moisture content. This application could preserve the dried tambaqui fillet for 9 months in PA bag without any deterioration.

Corrosion mitigation of metals and alloys via superhydrophobic coatings with plasma surface and heat treatment processes

Many industries utilize metals and alloys because of their exceptional properties, including high strength, conductivity, load-bearing capability, ductility, creep, and fatigue resistance. Among the metals and alloys, aluminum and its alloys are mostly subject to corrosion when encountering under severely adverse conditions that result in oxidation, failure of metallurgic luster, modifications in the sizes, strength, and changes in other physical and chemical properties. In this study, we produce superhydrophobic coated (SHC) aluminum 2024 alloy (AA2024) substrates for corrosion mitigation using a combination of physical and chemical modification processes. Plasma surface and heat treatment have been utilized for physical modification by forming nano-scaled roughness on the AA2024 substrates. To improve the surface hydrophobicity, chemical modification was achieved using low surface energy coatings. The corrosion behavior of plasma surface and heat-treated superhydrophobic coated (PSH-SHC) AA2024 substrates were evaluated by immersing into a 3.0% sodium chloride (NaCl) solution. The domination of plasma surface and heat treatment on the surface roughness, wettability, and corrosion resistance of the prepared AA2024 substrates was examined by applying water contact angle (WCA) measurements, potentiodynamic polarization (PDP), electrochemical impedance spectroscopy (EIS), and salt soaking tests. The test results confirm that the PSH-SHC AA2024 substrates remain superhydrophobic with a WCA ≤ 168° for an extended period of time with superior corrosion resistance in harsh environments. The WCA measurements slowly reduced from 168° to 157° after immersion in the 3.0% NaCl solution for 30 days. It demonstrates that the plasma surface and heat treatment mechanisms drastically enhanced the adhesive strength between the AA2024 substrate and the superhydrophobic coatings. The PDP and EIS results also showed that the corrosion rates of the 8H-PSH-SHC AA2024 substrate were undesirably low and raised with expending immersion time in the 3.0% NaCl solution. It is concluded that techniques applied in this study are found to be promising and critically important for a longer service time of the metals and alloys for broader industrial applications to mitigate the corrosion problems.

Organoleptic Test of Green Mustard Leaf Flour (Brassica juncea) Due to Various Types of Preliminary Treatments

This study aims to determine the effect of preliminary treatment on the quality of organoleptic green mustard leaf flour.This research was conducted in the Laboratory of prodak development of Muhammadiyah University sidoarjo from February to April 2020 using descriptive methods. The experiment was compiled in a Complete Randomized Design with variations of preliminary treatment conducted ie without blanching (TPP), water blanching (PPR), water blanching with soaking salt solution 1% (PPRG 1), water blanching with soaking salt solution 2% (PPRG 2), water blansing by immersion of 0.1% na metabisulfite solution ((PPRN 1), water blanching by immersion of 0.2% na metabisulfite solution (PPRN 2), steam blanching (PPK) and microwave blanching (PPM). Based on organoleptic tests showed that the preliminary treatment had a noticeable different effect on color and aroma.The best treatment in the manufacture of mustard flour hijua with preliminary treatment is steam blansing that gives a normal value of 0.98 with organoleptic characteristics of color 6.04 (likes-very likes) and organoleptic aromas of 6.12 (likes-very likes).

The effect of soaking in salt and atung (Parinarium glaberium, Hassk) on the quality of dried salted tongkol (Auxis thazard).

The study on the effect of soaking in salt and atung (Parinarium glaberimum, Hassk) has been conducted to investigate the quality of dried salted frigate tuna (Auxis thazard). There were 4 treatments of soaking in salt and atung applied in this study and a single soaking treatment in 25% salt concentration as control. Qualities parameter tested consists of objective tests i.e. the yield, water content, protein content, salt content, peroxide number, and TPC (Total Plate Count), and subjective tests consist of: appearance, smell, taste, and texture. The result of the research showed the yield of dried salted frigate tuna obtained through gradual soaking in salt and atung was ranged from 44.66% – 45.35%, while the yield obtained through single soaking salt treatment was 50.20%. Quality of dried salted frigate tuna objectively obtained through gradual soaking in salt and atung for water content, protein content, salt content, peroxide number and TPC (Total Plate Count), were 30.29 – 32.53%, 59.82 – 63.16%, 3.62 – 5.28%, 0,00 – 0,12 mg.eq./g, and 2.17 – 2.95 (Log X) or 1.48 – 8.91 × 102 CFU respectively, while for single soaking in salt 25% were 36.13%, 55.92%, 7.87, 0.27 mg eq./g and 2.21 (Log X) or 1.62 x 102 CFU respectively. Quality of dried salted frigate tuna subjectively obtained through gradual soaking in salt and atung for appearance, smells, taste and texture were 7.1–7.9, 7.0–7.7, 7,0– 7.9, and 7.0 – 7.7 respectively, while single soaking in salt were 7.2, 6.8, 6.9 and 7.0 respectively.

Precise residual stress profile in ion-exchanged silicate glass by modified contour method

In this work, the contour method is modified and used to precisely estimate the residual stress profiles in ion-exchanged aluminosilicate glasses, including the effects of non-homogeneous material properties. The method requires the precise measurements of the fracture surface’s topography and exploits fractographic features to mate and accurately determine the out-of-plane deformation after fracture. Residual stresses are computed from the out-of-plane deformation through a weight function approach rather than by numerical methods, as weight functions can easily account for concentration-dependent material properties. The stress profiles in aluminosilicate glass with three different molten salt soaking times were calculated and compared with the approximate profiles measured by optical waveguide. It was found that the optical waveguide’s estimations under-predicts the surface stress by as much as 10–30 %, likely due to the assumption that the stress optic coefficient is unaffected by the K+↔Na+ exchange.

The effectiveness of 7% table salt concentration test to increase collagen in the healing process of wound

ObjectiveTable salt (sodium chloride) is an ionic compound consisting of positive ions (cations) and negative ions (anions) to form neutral compounds that can provide a healing effect on wounds. This study's purpose of seeing and test the impact of soaking 7% sodium chloride concentration on people's salt toward the wound healing process. MethodThis study was an experimental laboratory using the One-Way ANOVA test and the Mann Whitney test conducted in the animal enclosure of the Faculty of Pharmacy, Hasanuddin University, Makassar. The study was conducted from July to August 2019. Samples of 20 mice (Mus Musculus) female swiss webster strains were sliced on the abdominal skin then divided into two groups: the treatment group (n=15) and the control group (n=5). The wound area was observed from the first day to the seventh day to see the wound closure process. ResultsThe research shows that soaking 7% of table salt concentration can significantly accelerate the wound healing process compared to the control group, with a decrease in wound diameter on the 3rd day and completely heal on the 7th day. Conclusion7% concentration of table Salt Soaking can increase the effectiveness of wound healing.

Comparative analysis of various processing on total phenolic content and antioxidant activity of flaxseed

Flaxseed, a minor oilseed possesses various biologically important components which makes it a potential food source. Along with its high nutritional quality, it has high antioxidant properties which protect human from various diseases. This study focused on analyzing and comparing the effect of different processes viz. soaking, roasting, mating, two-phase solvent extraction method, dehulling on the nutritional composition and biochemical properties (total phenolic content and antioxidant activity). Positive Pearson correlation was observed between crude protein & crude fiber (0.472) and negative correlation of crude fat with crude protein (0.56) & crude fiber (0.91). The TPC ranged from 354.82 to 748.3 GAE mg/100g while antioxidant activity ranged from 19.61% to 49.51%. Salt soaking methods slightly affected the TPC and AA while T4 significantly increased the both TPC and AA due to germination step. However, dehulling process exposed the flaxseed to damages from light and heat, thus significant reduction was observed.

THE EFFECT OF SOAKING SALTS CONCENTRATION TO CANDIED GARLIC (Sativum allium L.)

Garlic has a bitter taste, which makes people reluctant to eat one whole garlic clove. The salt soaking technique used to reduce the bitter taste of the garlic, and the garlic processed into wet candied garlic, so it became more edible than not process. The process of candied garlic could preserve the durability level, which allows it to be stored longer at low temperatures. The research materials used were salt and sugar. The purpose of the research was to know the effect of salt concentration on reducing bitterness and the right concentration to reduce the bitter taste of garlic. This research used the RAK method, and DMRT (Duncan’s Multiple Range Test), and the samples of salt were 3%; 3.5%; 4%; 4.5%. The test included chemical tests (water content and total microbes) and organoleptic tests (taste, aroma, and texture). The water content of the product showed the result, which was not significantly different, and the total microbes test showed no microorganism was found or grew on the product. The organoleptic test of taste was obtained on 3.5% salt, with an average of 2.75% (likes), while the aroma and texture did not show a significant difference in the result. The aroma and texture data obtained on 2.90 (likes) and 2.40 (likes) with 3.5% salt. Keywords: Candied; Garlic; Salt; Soaking; Sugar.

The effect of gradual salt soaking and atung (Parinarium glaberimum, Hassk) on the yield and quality of dry salted bony flying fish (Cypselurus oxycephalus)

The study on the effect of soaking salt and atung (Parinarium glaberimum, Hassk) has been conducted to investigate the production and quality of dried salted Bony flying fish (Cypselurus oxycephalus). There are two types of soaking salt used in this study i.e. gradual soaking (5 and 10% salt concentration) and single soaking (25% salt concentration). Three types of quality parameter used in this experiment i.e. organoleptic (appearance, smell, taste and texture), chemical (water content, salt content, protein content, peroxide number) and microbial (Total Plate Count). The yield of dried salted bony flying fish (C. oxycephalus) obtained through gradual soaking of salt and atung was 21.85 and 23.00% respectively which is less than the yield obtained through single soaking salt treatment (32.57%). For chemical parameters, the quality of dried salted of bony flying fish obtained through gradual soaking salt and atung were 16.12 – 16.96%, 76.37 – 79.15%, 4.82 – 8.67%, 0.23 – 0.34 mg.ek./g, and 4.03 – 4.56 (Log X)( 1.07×104 – 3.63× 104 colony) respectively which is better than that of single soaking which have chemical parameters of 22.66%, 53.26%, 18.68%, 0.43 mg ek./g and 5.26 (Log X) ( 1.82 x 105 colonies) respectively. For organoleptic analysis, the quality of dry salted flying fish attained from gradual soaking salt and atung were 7.4 – 8.0; 7.3 – 7.6; 6.9 – 7.4; 7.4 – 7.6 respectively whilst from single soaking salt were 7.2; 7.2; 7.2 and 6.5 respectively. Organoleptic results achieved from gradual soaking salt and atung seems to have slightly higher quality compare to single soaking salt.

Microbial lipid production from enzymatic hydrolysate of corn stover pretreated by combining with biological pretreatment and alkalic salt soaking

The conversion of lignocellulose for biofuel production requires an effective pretreatment to disrupt the recalcitrant plant cell walls and to make the cellulose accessible to cellulases. In this study, sequential biological pretreatment (BP) with Galactomyces sp. CCZU11-1 under the mild condition and alkalic salt pretreatment (AP) with Na2CO3 by autoclaving was used to pretreat untreated corn stover (CS) for enhancing its enzymatic saccharification. After the optimization, the optimum pretreatment conditions were obtained. The crystallinity, porosity, and morphology of the pretreated solid residue of CS were correlated with the enhancement of enzymatic saccharification. After 72 h, the yields of glucose from the hydrolysis of 50 g/L BP-AP-CS with a cocktail of Galactomyces sp. CCZU11-1 cellulases in the absence and presence of Na2CO3 (0.82 wt%) could be obtained at 47.2% and 46.1% respectively. Using BP-AP-CS-hydrolysates containing 25.6 g/L glucose as carbon source, microbial lipids effectively produced by Rhodococcus pyridinivorans CCZU-B16 in the presence of Na2CO3 (0.82 wt%). Four fatty acids including palmitic acid (C16:0; 23.5%), palmitoleic acid (C16:1; 19.0%), stearic acid (C18:0; 16.2%), and oleic acid (C18:1; 24.8%) were distributed in total fatty acids. In conclusion, this combination pretreatment strategy has potential application for the production of microbial lipids from biomass in future.

Hybrid dual crosslinked polyacrylic acid hydrogels with ultrahigh mechanical strength, toughness and self-healing properties via soaking salt solution

Broader applications of polymer hydrogels are largely constrained by their poor mechanical performance. Here, we report our strategy of achieving ultrahigh mechanical strength, toughness, and self-healing properties simultaneously in a hybrid dual crosslinked polyacrylic acid (PAAc) hydrogel. The hybrid PAAc hydrogel was fabricated in a one-pot reaction with two types of crosslinking points, i.e. the primary chemical cross-linkers that create covalent cross-linking among PAA chains and the secondary physical cross-linkers Fe3+ that introduce ionic coordinates between Fe3+ and −COO− groups. The resulting hybrid PAA hydrogel was subsequently subject to a simple saline solution soaking to become highly mechanically robust as a result of chain entanglement within the network. Favorable mechanical properties possessed by such hybrid hydrogels included high tensile strength (ca. 1.794 MPa), large elongation at break (ca. 13.209 times), and excellent work of extension (ca. 11.475 MJ m−3). In addition, the hydrogels exhibited self-healing properties because of their inter-chain interactions at ambient conditions (tensile strength can recover approximately 30% of the initial after self-healing for 48 h from a cut-off state). This work demonstrates a simple and promising strategy of preparation of novel ductile and doughty hydrogels through dual crosslinking and saline solution soaking.

Quality, Microstructure, and Technological Properties ofSheepMeat Marinated in Three Different Ways

The objective of this study was to explore the effect of 24 and 48 h alkaline (2% pentasodium tripolyphosphate), acid (2% sodium lactate), and water-oil marinating (water : sun flavor oil = 1 : 1 and 2% salt) as well as brine soaking (2% salt) on microstructure, changes in protein, and lipid fractions and technological properties of sheep (m. Longissimus dorsi). Strong myofibrillar fragmentation after 48 h alkaline marinating was observed. Significant swelling and increasing of spaces between myofibrils were found after 24 h brine soaking. Marinating in water-oil emulsions did not show a significant impact on the muscle microstructure. Alkaline and acid marinating as well as salt soaking promote the myofibrillar protein solubility and increased the free amino nitrogen content. After 24 h acid and 48 h alkaline marinating SDS-PAGE electrophoresis showed increasing of 25–30 kDa protein bands. The results obtained for the lipid and protein oxidation confirm prooxidant action of the sodium lactate (2%) and antioxidant effect of polyphosphates (2%) in marinated sheep.

Estimating the Importance Degree of Influence Factors on Concrete Durability Based on Rough Set Theory

Under the saline soil environment in the western area of Jilin Province, the concrete durability is affected by a lot of factors, which include wet-dry cycles, freeze-thaw cycles, wet-dry and freeze-thaw cycles, salt soaking time, salts concentration, fly-ash content, air content. These factors impact on the durability of concrete is uncertain, and there may be a problem of duplicate action, with some roughness characteristics. In this article, the rough set theory is used to analyze the degree that these seven factors affect the concrete durability, and to calculate weights. In this article, the loss rate of dynamic elasticity modulus is looked as the evaluation index of concrete durability. The results show that: the importance degrees of 7 factors influencing the loss rate of concrete dynamic elasticity modulus in order are: wet-dry and freeze-thaw cycles &gt; wet-dry cycle &gt; freeze-thaw cycles &gt; multiple salts concentration &gt; air content &gt; long-term soak &gt; fly-ash content.

Comparison and Selection of the Durability Evaluating Parameters of Concrete in Saline Soil Region

The mal-condition of environment directly affects the durability of concrete, and which has become a widespread problem under the complicated environment conditions. Domestic and overseas scholars have carried out many researches on the durability of concreteunder different environmental conditions. The mass and the dynamic elastic modulus loss are focused as two major criteria in the evaluation of concrete damage. The article further gives researches on the durability of concrete in the saline soil environment in the west region of Jilin province. The concrete durability tests are conducted under the actions of salt soaking, salt corrosion and freezing-thawing cycles, and salt corrosion and dry-wet cycles. Comparing the test results in the same coordinate system, it is concluded that the dynamic elastic modulus of concrete can reflect the degradation process of concrete performance more accurately and intuitively, and forecast the failure behavior of concrete under the action of various environmental factors timely and effectively. Therefore it can be used as the main index for no damage detection, while the mass loss can be acted as the auxiliary detection index during the concrete durability tests.

Characterization of Textural and Chemical Changes in Soybean Cotyledons Subjected to Accelerated Storage and Salt Soaking

Characterization of Textural and Chemical Changes in Soybean Cotyledons Subjected to Accelerated Storage and Salt Soaking

Muskmelon seed germination and seedling development in response to seed priming

Important factors affecting seed priming have not been extensively reported in muskmelon (Cucumis melo L.) studies. The optimization of the seed priming technique becomes very important at the commercial scale. Little information has been reported on seedling development of muskmelon subsequent to seed priming. Seeds of muskmelon were primed in darkness at 25°C in different solutions and three osmotic potentials. Seeds were also primed with and without aeration during different periods. In relation to osmotic solutions, an osmotic potential around -1.30 MPa is most adequate for muskmelon priming. Salt solutions gave better germination rate but were deleterious for seed germination, especially at higher osmotic potentials. Aeration of the soaking salt solution gave faster germination at 17°C, and because of the early germination, these treatments probably presented a better seedling development. Deleterious effect on total seed germination was observed for long soaking periods with aeration. Fungal growth increased on seeds primed in aerated solutions. Seeds from priming treatments had a better germination rate and seedling development under 17 and 25°C.

WATER ABSORPTION and SWELLING IN DRY BEAN SEEDS

A modified first-order reaction model composed of an initial linear phase followed by a diffusion-controlled phase closely predicted water absorption and swelling in several varieties of fresh and stored beans. Dehulling resulted in increased rates of water absorption, but equilibrium values for both water absorption and swelling were reduced as a result of elimination of the water held between the seed coat and the cotyledons as well as between the cotyledons. Swelling of de-hulled seeds was reduced initially, since the seed coat swells faster than the cotyledons in the initial stages of water uptake. Addition of carbonate salt to the soaking solution generally reduced water absorption and swelling. the hard-to-cook defect was manifested by reductions in the rates of water uptake and diminished effects of dehulling and salt soaking on water absorption and swelling. Water absorption was significantly and negatively correlated with cooked bean hardness.