Types Of Processing Methods Research Articles

Pengolahan Citra Digital EKG Rumah Sakit Tk.IV Samarinda

In the hospital itself, especially in the MCU Poly Radiology Installation, it is a unit that performs services such as Medical Check Up, making health certificates, and carrying out routine checks at an institution. ECG examination is one of the services most frequently performed routinely by patients. Examinations carried out include medical check-ups, monitoring of long-term therapy, patient to assessment before surgery, individual screening for high-risk jobs, examinations before participating in sporting events, and overall examinations as a condition of employment. This study carried out the process of withdrawing information or object descriptions or identifying objects contained in images by compressing or reducing image data. By using EKG data from TK.IV Samarinda Hospital by carrying out processing stages such as converting analog data to digital, cropping, and applying filters to EKG images. After the filter is applied to the image, it is found that after 5 types of image processing (RGB Image, Grayscale Image, Binary Image, Thresholding Image, and Edge Detection Image) on the results of the ECG signal it can be concluded that the processed signal retains the features of the existing signal and information. . Of the five types of processing methods, the clearest result is conversion to Edge Detection imagery.

A Novel Approach for the Characterization of the Textural Properties of Table Olives: Acoustic Compression Related to Sensory Analysis.

This research was performed on marketed table olives. We investigated possible correlations among textural parameters obtained using both sensory assessment and instrumental textural analysis. The purpose of this research study was to find out any possible correlation between the two different analysis methods, especially in relation to acoustic compression. Up to now, there are no available studies on this topic. Samples from different olive cultivars and different processing methods were analysed, and a data matrix resulting from four textural/acoustic and six sensorial kinaesthetic parameters was processed. The two parameters "S_crunch" and "T_noise" (the "S" letter is for "sensorial", and the "T" letter is for "textural") showed complementarity, but they did not discriminate properly. The textural values of "T_flesh_h" and the sensory values of "S_flesh_h" were directly correlated to "S_crunch", and as an unexpected result, the textural values of "T_skin_bs" and the sensory values of "S_skin_h" were closely linked to each other. Regarding the analysed parameters, the results showed that the two techniques are clearly complementary and could constitute a valid tool for varietal characterization and for determining the instrumental and organoleptic qualities of the product; it was not possible to proceed with the characterization by type of processing method, as the dataset was not large enough.

Properties of polyamide 6/multiwalled carbon nanotubes composites: The influence of processing methods

AbstractThe objective of this work was to elucidate the influence of shear rates on the properties of polyamide 6/multiwalled carbon nanotube (PA6/CNT) composites which was realized by adopting different types of processing methods that feature different orders of magnitude in shear rates, such as compression molding (CM, ~0 s−1), conventional injection molding (CIM, ~102 s−1) and microinjection molding (μIM, ~105 s−1). Electrical conductivity (σ) results indicated that the prevailing high shearing conditions in injection molding was unfavorable for the formation of intact filler network, thereby resulting in a much lower σ than CM counterparts. Moreover, the σ of PA6/CNT microparts was higher than that of CIM macroparts when the filler content was less than 5 wt%, otherwise the σ of CIM macroparts prevailed over that of μIM counterparts. A better filler distribution was observed when PA6/CNT composites were processed under higher shearing conditions, as corroborated by SEM. In addition, CNTs were preferentially aligned along flow direction and a higher degree of CNT orientation was expected with increasing shear rates, as confirmed by Raman spectral analysis. The tensile strength of injection molded PA6/CNT samples increased with increasing filler concentrations, and the more preferential orientation and better distribution of CNT were considered to be the contributing factors. The comparative study of the properties of PA6/CNT composites that processed using different methods was important for their practical applications in industrial sectors.

A Multi-Path Encoder Network for GPR Data Inversion to Improve Defect Detection in Reinforced Concrete

Ground penetrating radar (GPR) has been extensively used in the routine inspection of reinforced concrete structures. However, the signatures in GPR images are reflected electromagnetic waves rather than their actual shapes. The interpretation of GPR data is a mandatory but time- and labor-consuming task. Furthermore, the rebars in the near-surface of concrete cause clutter in the GPR images, which hinders the interpretation of GPR data. This work presents a deep learning network to invert GPR B-scan images to permittivity maps of subsurface structures. The proposed network has a multi-path encoder which enables the network to leverage three kinds of GPR data: the original, migrated, and encoder–decoder-processed GPR data. Each type of processing method is designed to serve a different purpose: the original GPR images retain all the waveforms; the migration method intensifies the vertices of the subsurface anomalies; the encoder–decoder network suppresses rebar clutter and enhances the visibility of the defect echoes. The outputs of three processing methods are jointly used to interpret GPR B-scan images. We demonstrated the superiority of the proposed network by comparing it with a network with a single-path encoder. We also validated the proposed network with synthetic and experimental GPR data. The results indicate that the proposed network effectively reconstructs the defects in the reinforced concrete.

Сравнительная оценка качества пюре из плодов шиповника, выработанного разными технологическими способами

Fruit puree is one of the most popular semi-finished products. Rose hips have a wide range of positive effects on the human body due to the biologically active substances they contain. The research objective was to assess the quality rosehip puree produced using a mechano-acoustic homogenizer and to define its shelf life.
 The study featured several samples of puree made of fresh or dried rose hips. The experiment involved two types of processing methods: traditional and mechano-acoustic. The analysis was based on standard methods. The mechano-acoustic homogenizer made it possible to combine several technological operations: grinding, homogenization, deodorization, and disinfection. 
 The processing conditions were as follows: exposure intensity – 100–500 W/kg, time – 15–30 min, temperature – 50–65°C, disinfection time – 20–60 s, disinfection temperature – 95–97°C. Both fresh and dried rose hips puree samples produced with the help of a mechano-acoustic homogenizer had the best sensory properties, which exceeded those of the control samples by 9% for appearance, 15% for color, 21% for smell, and 30% for texture and taste. The test samples were by 10% richer in sugars, proteins, free organic acids, and minerals. They contained more biologically active substances: dietary fiber and β-carotene – by an average of 10%, phenolic substances – 20%, ascorbic acid – 40%. According to the sensory, physical, chemical, and microbiological indicators, the shelf life of rose hip puree produced using mechano-acoustic equipment was 24 months in glass packaging.
 The mechano-acoustic homogenizer method optimized the technological operation, and the finished product had more nutrients and better quality indicators than those of puree obtained by traditional technologies. The rose hip puree retained its quality characteristics for 24 months at ≤ 25°C and humidity ≤ 75% in glass jars in a dark place.

Extrusion Technology: A Tool for Value Addition to Food By-Products and Wastes

The food processing industry generates an immense amount of waste and by-products, which leads to major concerns about the environment. However, most of these wastes, such as plant-derived by-products, are still nutritionally adequate for use in food manufacturing processes. Extrusion technology has brought rapid transformation, new research ideas, opportunities and innovations in the food processing industries. Owing to its versatile nature and many advantages it has over other types of processing methods, a wide range of food raw materials could be processed conveniently which are microbiologically safe and also retain nutrients under carefully selected conditions. It is effluents free during processing; therefore, has no negative impact on the environment and fewer worries about waste or effluent disposal. It has been shown by many authors how extrusion technology is applied to process safe and convenient food products from industrial by-products and waste generated during processing. By-products such as bran, grits, hulls, grape pomace, carrot pomace, apple pomace, were combined or formulated with other food such as corn amongst others to make products like biscuits, pasta amongst using extrusion technology. This is carried out under a controlled process and system parameters to ensure the best product quality. Additionally, anti-nutritional factors present in some of these by-products can be minimized by the extrusion process for use as a food additive or in the formulation of balanced foods. This review features the past research on the value addition process by extrusion to food processing by-products and wastes from fruits and vegetables, cereals and pulses and oilseed (cakes) processing amongst others.

The Impact of Processing Methods on the Quality of Honey: A Review

The quality of honey are naturally differs depending on its geographical origin and the botanical source of honeydew collected by the bees. These characteristics influence the physical appearance of honey such as its colour lightness and liquid thickness; which then may influence the honey attractiveness to the consumers. The thickness of honey is correlate with its moisture content. The higher the moisture content of honey, the higher the risk of fermentation, thus honey is commonly process before marketed. However, the processing methods may change the nutritional content, original taste and physical characteristics of the honey. This paper reviews the effect of five types of processing methods on the quality of honey; which are the spray-drying process, thermal treatment technique, thermosonication technique, high-pressure processing technique and microwave processing method. Overall, it can be concluded that all processing methods reviewed in this article altered the nutritional quality and physicochemical characteristics of honey. However, the different processing methods may alter the quality of honey differently. This information is very important for consumer to understand the reasons on the variability of honey quality in the market. It also will help the honey industry players to choose the best method in processing their honey and ensuring the best quality of honey can be produce to fulfil the consumers need and satisfaction.

Physico: Chemical and sensory properties of millet based ready to eat extruded snack

Food extrusion technology is a type of processing method which uses single screw or a set of screws to force food materials through a small orifice. When the food is forced, they get cooked due to high pressure, high shear and high temperature. The material gets puffed due to release of pressure and conversion of moisture to steam (Ainsworth, 2011). It reduces the microbial count and inactivates the enzymes. It is a multi-step, multi-function thermal or mechanical process which has permitted large number of food applications. Composite flour blended with finger millet, foxtail millet and peas was used to develop ready to eat extruded snack. The process was carried out using twin screw extruder at temperature (T1-60 ᴼC and T2- 100 ᴼC), feed moisture content (17.5%), feed composition consisted of finger millet: foxtail millet: peas: 36.70:36.80:26.30, constant screw speed 412 rpm, cutter speed 18 rpm and feeder speed 24 rpm. Finger millet flour was rich in calcium (280.33 g/100g) and polyphenols (94.50 GAE), foxtail millet had good amount of fiber (7.55 g/100g) and fat (4.6 g/100g) and peas was rich in protein (20.47g/100g) and ash (2.23 g/10g). It was observed that the final extruded product was rich in protein (15.72 g/100g), calcium (102.5 mg/100g) and carbohydrates (75.38 g/100g). The product had an acceptability index of 96.4%. The extruded product had good expansion ratio of 3.63, bulk density 0.06 g/cc, hardness 3.14 N, water absorption index 5.14 g/g, water solubility index 14.8% and true density 0.25 g/m3.

Pengaruh Metode Pengolahan dan Suhu Penyangraian terhadap Karakter Fisiko-Kimia Kopi Robusta

<em>The processing of coffee can be classified into 3 types namely: dry, semi-wet and wet processing. And then, roasting is the process of forming the taste and aroma of coffee. The study was conducted at Pakuwon Experimental Station, Coffee and Cacao Processing Units, and Integrated Laboratory of Balittri, and TTPHP Laboratory of IPB Bogor, from July until October 2019. The study aimed to investigate (1) the effect of processing methods on physical quality characters of green beans, and (2) the effect of processing methods and roasting temperatures on chemical characters of coffee roasted and organoleptic characters of coffee brewed. The completely randomized design in factorial 2 factors and 3 replications was used in this study. The first factor were 3 type of processing methods (dry, semi-wet, and wet), and the second factor were 2 level of roasting temperatures (180<sup>o</sup>C and 210<sup>o</sup>C). The variables observed in the green beans were physical quality characters, while in roasted coffee were water content, caffeine content, and antioxidant activity, and in brewed coffee were organoleptic characters. Result showed that the best green beans was produced from a wet processing method with a minimum total defect value of 21.33 (quality 2). Roasting temperature has a very significant effect (p<0.01) on water content and antioxidant activity, while caffeine content is not significantly affected. Based on the results of cupping test, the best brewed coffee (final score >80.00) was obtained from the treatments of a dry, semi-wet and wet processing method with a roasting temperature of 210°C.</em>

Effect of fruit size, solvent and extraction methods on resin extractability of Daemonorops sp. (jernang)

Dragon blood is a red color resin exuded from the fruit of rattan species of Daemonorops sp. The plants are mainly found in the rain forest of South-Eastern Asia, particularly Sumatera and Malaysian Peninsula. The resin has been used since ancient times in the Chinese medicines as hemostatic, antidiarrhetic, antiulcer, antimicrobial, wound healing, antitumor, anti-inflammatory, and antioxidant. It is used also as a coloring agent for ceramic industry. Besides its huge benefits, there is only little information about postharvest handling of Daemonorops’ fruit. This study explained the effect of solvent type, fruit size, and traditional handling methods of Daemonorops’ fruits in order to extract the highest amount of resin. The results showed that eluent strength had played a determining role during the resin extraction process; ranging from the strongest to the weakest was ethanol-chloroform-, and hexane, consecutively. Regarding fruit sizes, the smaller the fruits; the higher the amount of extracted resin was obtained. The relationship between fruit size and extractable resin was negative exponential. Among the three types of processing methods in terms of the yield of extracted resin, the direct extraction of fruits was more pronounced compared to the other two traditional handling methods, namely the dry and the wet ones. The results highlighted that better understanding on the postharvest handling; particularly improved of extraction method is a key in the production of dragon blood resin.

Processing Methods and Mechanical Properties of Aluminium Matrix Composites

Processing methods of aluminium matrix composites (AMCs) have been changing continuously considering the ease of manufacturing and the final quality of the desired composite. The most well‐known processing techniques of AMCs such as stir casting, powder metallurgy, spark plasma sintering, squeeze casting, friction stir processing, liquid metal infiltration, spray codeposition, and reactive in situ techniques have elaborated here with their respective distinguishing features and mechanical properties of the fabricated composites. Moreover, this review paper contains the factors affecting the mechanical properties of AMCs as well as their clear justifications. The mechanical properties of AMCs are highly affected by the type of processing method, process parameters, and type, size, and composition of the reinforcing material. Concerning this, the mechanical properties of aluminium and its alloys are highly improved by adding a variety of reinforcing materials in a broader spectrum.

Research and Application of Engineering Ceramic Material Processing Technology

With the development of the times, the excellent properties of engineering ceramics have gradually emerged. Because engineering ceramics possess many excellent properties such as high hardness, good abrasion resistance, and stable performance, the application of engineering ceramics has become more and more widespread. Therefore, the technology of engineering ceramics processing has been continuously improved, and the hard and brittle characteristics of engineering materials have been continuously overcome. Many new types of processing methods have been gradually developed, and engineering ceramics are continuously processed.

Fabrication of Nano Hybrid Metal Matrix Composites through Stir Casting Route: A Review

Nanocomposite are the most promising advance multi-phase material, having nano particles in its composition within its structure (size being less than 100 nm) and contain at least one phase with constituents in the Nano-meter size range. The properties of nanocomposites are controlled by the type/size of the reinforcement/nature of bonding and type of processing method. Among the various processes of manufacturing prevalent for discontinuous nano hybrid metal matrix composites, particularly stir casting is accepted as a favorable method, which is also commercially viable. Stir casting is advantageous for mass production of composites for being simple and flexible in nature along with cost effectiveness. As it is low-cost comparably and also offers wide selection of materials. Further, it produces better bonding of reinforcements with the matrix, due to the uniform stirring action.

Assessment of Heavy Metals in Mukunuwenna (Alternanthera Sessilis) Collected from Production and Market Sites in and Around Colombo District, Sri Lanka

The present study was conducted to evaluate the levels of trace metals (Ni, Cd, Cr, Pb and Cu) in Mukunuwenna (Alternanthera sessilis) samples randomly collected from the production and market sites located in and around Colombo District, Sri Lanka, using the Atomic Absorption Spectrophotometry. Significant differences in heavy metal concentrations were observed between both the production sites and market sites (P<0.05). Heavy metal accumulations in Mukunuwenna tested were higher at the market sites than at the crop production sites. The average concentrations (mg kg-1) of heavy metals in Mukunuwenna samples collected from the production sites were estimated as Ni (6.48±6.74), Cd (0.20±0.11), Cr (3.36±2.76), Pb (2.96±2.16) and Cu (11.85±7.51). The mean concentrations (mg kg-1) of Ni, Cd, Cr, Pb and Cu in Mukunuwenna samples collected from different marketing sites were reported as 7.90±5.98, 0.25±0.18, 4.09±3.36, 3.63±3.65, 13.05±5.15 respectively. The highest contaminated field and market samples were reported from the Kolonnawa area. The samples collected from the market sites were subjected to three processing treatments (raw, cooked and stir-fried) and analyzed for heavy metals, in order to find out the effect of food processing techniques on reducing the heavy metal contaminations of Mukunuwenna samples. The average levels (mg kg-1) of metals detected in raw, cooked and stir-fried Mukunuwenna samples were as follows: Ni (2.20±1.04, 1.77±0.84, 1.46±1.03), Cd (0.19±0.11, 0.12±0.07, 0.10±0.06), Cr (2.37±1.58, 2.27±1.57, 2.20±1.54), Pb (0.26±0.39, 0.22±0.34, 0.21±0.34) and Cu (9.59±4.48, 8.29±3.35, 7.45±3.72). The results showed no significant differences in heavy metal contents among three processing methods (P<0.05). Therefore, the type of processing method has a minimal effect on reducing the heavy metal contents of Mukunuwenna samples.

고장력 Cr-Mo강의 질화처리에 따른 피로특성

CrMo alloy steel was nitrided using two types of processing methods, ion-nitriding processing and nitrocarburizing. Both processes were conducted for a duration of 30 min. To compare the surface hardness of the alloys created by the different processes , microhardness tests were conducted, and fatigue tests of each material were performed by a cantilever rotary bending fatigue test machine (Yamamoto, YRB 200) in the very high cycle regime (N 10 > cycle). Fractography of the fractured surfaces was conducted by scanning electron microscopy to observe the fracture mechanisms of very high cycle fatigue and the effect of the nitriding process on the fatigue characteristics. § 이 논문은 대한기계학회 년도 추계학술대회 2014 (2014. 11. 11.-14., 김대중컨벤션센터 발표논문임 ) . Corresponding Author, kimjhoon@cnu.ac.kr 2015 The Korean Society of Mechanical Engineers C

Effect of processing methods on the mechanical properties of engineered bamboo

Engineered bamboo is increasingly explored as a material with significant potential for structural applications. The material is comprised of raw bamboo processed into a laminated composite. Commercial methods vary due to the current primary use as an architectural surface material, with processing used to achieve different colours in the material. The present work investigates the effect of two types of processing methods, bleaching and caramelisation, to determine the effect on the mechanical properties. A comparison to other engineered bamboo and timber products is also presented. The results of the study indicate that processing does affect the mechanical properties of engineered bamboo products. Areas in need of further research are also identified for thermally treated bamboo to be used in structural applications.

Low-cost amplitude mask for long-period grating fabrication

A novel method is presented that use the RZJ-304 positive photoresist to construct an array as amplitude mask to writing long period gratings, and for a protective effect when fabricate aluminum ring array as amplitude mask. Results show that the long period gratings’ transmission spectra are good with different types of processing methods. In this way, the processing methods we demonstrate are suitable for processing long period gratings.

Effect of the Method of Processing and Preservation on Some Quality Parameters of Three Non-Conventional Leafy Vegetables

2 Abstract: In order to determine the best and cheapest method of processing that will minimize nutrient loss, and preserve the sensory characteristics, the effect of different processing and preservation methods on the mineral composition of and sensory properties of Vernonia amygdalina, V. colorata and V. calvoana var. non bitter were studied. These leafy vegetables were subjected to intense squeeze-washing and crushing, and boiling with different concentrations of Kanwa. Results show that these species are good sources of mineral and that V. colorata was richest in iron (15.22 mg DW/100g). All the other minerals had losses with a maximum of 56% recorded for calcium when V. amygdalina was boiled and squeeze-washed. Processing with natron resulted in smaller losses in minerals and in some cases slight increases (maximum of 9.5%) were observed for iron and phosphorus). Calcium, phosphorus and iron levels appeared to be dependent on the type of processing methods used and not the drying techniques or freezing time used in the process. The green colour and the texture of the samples boiled with kanwa are most preferred. Equally and better preferred are frozen vegetables as compared to the dried.

Milling of wood and wood-based materials with a computerized numerically controlled router V: development of adaptive control grooving system corresponding to progression of tool wear

A laser measuring instrument was installed in a computerized numerically controlled (CNC) router, and an automatic measurement system, which was developed in a previous study, was used to automatically measure the cutting edge profile of throw-away type straight bits without stopping the CNC router. In addition to the above-mentioned system, in this study, an adaptive control program based on experimental data was installed, and an adaptive control grooving system that improved machining accuracy and controlled the burr formation corresponding to the progression of tool wear under processing was developed. Verification experiments of this system were carried out. The main results obtained are summarized as follows: (1) the between-process method was adopted for this system, and three types of processing methods (type 1, 2, 3), which consisted of a combination of an up-milling surface and a down-milling surface after processing, were investigated; (2) from the results of verification experiments, type 2 and type 3 methods showed remarkable ability to improve the machining accuracy and control the burr formation; and (3) it was found that the system employing adaptive control processing corresponding to the progression of tool wear in grooving is very effective.

Comparison of Sample Preparation Methods for Recovering Salmonella from Raw Fruits, Vegetables, and Herbs

Methods for preparing raw fruits, vegetables, and herbs for enrichment or direct plating to determine the presence and populations of pathogenic bacteria vary greatly. A study was done to compare three sample processing methods (washing in 0.1% peptone, stomaching, and homogenizing) for their influence on recovery of Salmonella inoculated onto 26 types of raw produce. The mean numbers of Salmonella recovered from 10 fruits, 11 vegetables, and 5 herbs using all three processing methods were 7.17, 7.40, and 7.27 log10 CFU/sample, respectively. Considering all 26 types of produce and all processing methods, the number of Salmonella recovered ranged from 7.24 to 7.29 log10 CFU/sample, with no significant differences attributable to a particular sample processing method. Mean percent recoveries of Salmonella from washed, stomached, and homogenized produce were 39.4, 44.7, and 42.4%, respectively. Mean percent recoveries from fruits, vegetables, and herbs, regardless of sample preparation method, were 41.7, 50.1, and 25.9%, respectively. The number of Salmonella recovered from stomached and homogenized produce, but not washed produce, with pH ≤ 4.53 was significantly less than the number recovered from produce with pH from 5.53 to 5.99, suggesting that the acidic environment in stomachates and homogenates was lethal to a portion of Salmonella. Reduced percent recoveries from herbs (pH 5.94 to 6.34) is attributed, in part, to antimicrobials released from plant cells during sample preparation. Overall, the type of processing method did not substantially affect the number of Salmonella recovered from the 26 types of raw produce representing a wide range of structural and morphological characteristics, composition, and pH. The influence of sample size, diluent composition, and processing time on efficiency of recovery of Salmonella and other pathogens needs to be evaluated before a method(s) for processing samples of raw produce can be recommended.