Manal Sorour - Academia.edu (original) (raw)

Papers by Manal Sorour

Research paper thumbnail of Effect of Chitosan Nanoparticles as Active Coating on Chemical Quality and Oil Uptake of Fish Fingers

The effect of different concentrations of chitosan and chitosan nanoparticles as active coating c... more The effect of different concentrations of chitosan and chitosan nanoparticles as active coating compared to commercials edible coating on chemical quality attributes of fish fingers during frozen storage at -18°C was investigated. Results illustrated that, uncoated fish fingers (T1) and that coated with commercial edible coating (T2) had significantly higher total volatile nitrogen (TVN), trimethylamine (TMAN), thiobarbituric acid (TBA) in comparison with fish fingers coated with either chitosan or chitosan nanoparticles. Moreover, T1 and T2 had a shelf life of 5 months, while, chitosan treatments had longer shelf life up to 6 months according to trimethylamine (TMAN) value which recorded by Egyptian standard. Also, data showed that, chitosan nanoparticles as active coating introduce the most effective improvement for quality attributes of fish fingers during frozen storage at -18°C. The influence of edible coating in reducing oil uptake during frying of fish fingers was investigate...

Research paper thumbnail of Improvement of Jute Packages to Resist Insects during Storage of Bean Seeds

Journal of Textile Science & Engineering, 2012

Research paper thumbnail of Scale-Up of Flat Bladed Mixer in Orange Juice Concentrate Process

American Journal of Energy Engineering, 2015

Mixing of orange concentrates to be homogenized was investigated using flat-bladed impeller. The ... more Mixing of orange concentrates to be homogenized was investigated using flat-bladed impeller. The rheological properties of orange juice concentrate were studied over the range 10-70°C, solid concentration 66 wt% and speed of spindle 50-250 rpm. Shear stress-shear rate data indicate that the concentrate behaves as non-Newtonian pesudoplastic fluid. Geometry was studied by varying the impeller to a column diameter. An impeller mixer was connected to an ammeter in order to predict the power of the mixer. The relation between a power number, blend number, pumping number and Reynolds's number were calculated at different D/T. Scale-up of the mixing process from the laboratory to the production plant scale was carried out utilizing the aforementioned correlations.

Research paper thumbnail of Effect of adulteration on honey properties

Honey samples belong to clover plants (Trifolium alexandrinanum) were obtained from private Beehi... more Honey samples belong to clover plants (Trifolium alexandrinanum) were obtained from private Beehives at Gharbia governorate in June 2010. Adulteration of honey was obtained by the addition of four different materials (starch, glucose, molasses, and distilled water) with different concentrations (1, 3, 6, 12, and 24%). Physicochemical and rheological characteristics of pure and adulterated honey samples were investigated. The samples were found to differ from each other in refractive index (R.I), moisture content, total soluble solids (T.T.S), density, specific weight, capillary action, surface tension and pH. The rheological properties of pure and adulterated honey were analyzed using Brookfield viscometer over a range of 10-100 rpm and 25oC, pure honey exhibited Newtonian behavior, while adulterated honey exhibited non-Newtonian pseudoplastic behavior.

Research paper thumbnail of A Case Study of Orange Juice Concentration by Recompression Evaporation Techniques

Journal of Food Process Engineering, 2012

Evaporation is commonly used by various processing industries as a method of concentrating aqueou... more Evaporation is commonly used by various processing industries as a method of concentrating aqueous liquid streams by vaporizing the water component. The comparison of two schemes of evaporation was studied and economically analyzed. Recompression evaporation could be defined as an evaporation process in which a part or the entire evaporated vapor is compressed by means of a suitable compressor to a higher pressure level and then condensed. Two recompression schemes were studied: (1) mechanical compression; and (2) thermal compression. Different economic items, including cost of steam, electricity, fixed cost of compressor and cost of evaporator, in addition to annual total cost for each scheme have been estimated and analyzed. The results indicated that minimum annual total cost is obtained by using a steam jet ejector scheme. PRACTICAL APPLICATIONS It is essential that evaporation be approached from the viewpoint of economical energy utilization as well as process effectiveness. This can be done only if the equipment manufacturer is able to offer a full selection of evaporation technology and systems developed to accommodate various product characteristics, the percent of concentration required and regional energy costs.

Research paper thumbnail of Assessing the use of chitosan and nano-chitosan for prolonging the shelf life of fresh tilapia fish

Damanhour Journal of Veterinary Sciences

This study aimed at investigation of the dipping effects of chitosan and nano chitosan (chitosan ... more This study aimed at investigation of the dipping effects of chitosan and nano chitosan (chitosan nanoparticles) (with particles sizes of 37, 78, and 222 nm) on extension of the shelf life of fresh tilapia fish (Oreochromis niloticus) at chilling storage. In addition, the effects of the chitosan and its nanoparticles on improvement of the microbiological quality of tilapia were further examined via evaluation of the hygiene indicators (total bacterial count, total psychrophilic count, and total mould and yeast counts). Furthermore, the effects of the chitosan and its nanoparticles against specific foodborne pathogens including Staphylococcus aureus, E. coli, Salmonella Typhimurium, Vibrio parahaemolyticus and Aspergillus flavus were screened. The obtained results indicated that chitosan nanoparticles were effective for elongation of the shelf life of tilapia, particularly chitosan nanoparticles with particle size of 37 nm. In addition, chitosan and its nanoparticles had significant antimicrobial effects either against the hygiene indicators, or foodborne-specific pathogens. In conclusion, the use of chitosan and its nanoparticles is highly recommended to extend the shelf life and improve the microbiological quality of tilapia fish.

Research paper thumbnail of CHEMICAL COMPOSITION OF HONEYBEE (Apis mellifera L.) BROOD

Journal of Plant Protection and Pathology, 2009

Brood of honeybees (larvae & pupae), was periodically collected at 15 day intervals from the bee ... more Brood of honeybees (larvae & pupae), was periodically collected at 15 day intervals from the bee hives. The chemical components of these brood were determined and compared with the familiar protein sources. The results indicated that the fresh honeybee brood is rich in protein (16%), fat (3.7%), carbohydrate (4.1%), fiber (0.7%) and ash (0.9%). Several minerals were detected in brood of honeybees, i.e., K, Na, Fe, Cu, Zn and Mn, in considerable amounts., vitamins (A, B1, B2, B6, B12 and C) were also detected in a pronouncing concentrations.

Research paper thumbnail of Effect of Temperature on Flow Behavior During Evaporation Process of Pomegranate Concentrate (Dibs)

Flow behavior of pomegranate juice concentration during evaporation process was studied at differ... more Flow behavior of pomegranate juice concentration during evaporation process was studied at different solid concentrations (23, 30, 40, 50, 60 and 70%), different temperatures (30, 40, 50, 60 and 70ᵒC) and different shear rates ranged from 9.30 to 39s-1. Pomegranate juice concentrate exhibited non-Newtonian pseudoplastic behavior. Consistency index increased with increasing concentration of pomegranate juice. The effect of temperature on apparent viscosity was described by Arrhenius law, the activation energy was ranged from 14.23 to 57.55 kJ/mol.K, Two models were used to describe the effect of concentration on activation energy and the effect of concentration on consistency index.

Research paper thumbnail of Rheological Properties of Starch (Gelatinized in Microwave) / Chitosan Blends

The rheological properties of starch (Gelatinized in Microwave)/ chitosan blends were investigate... more The rheological properties of starch (Gelatinized in Microwave)/ chitosan blends were investigated at different concentrations of starch, chitosan and glycerol. The starch solution with concentration 3% seems to be Newtonian, as the concentration of starch increased the solutions showed shear-thinning (pseudoplastic) behavior at all temperatures and chitosan concentrations studied. The flow behavior (Shear stress against shear rate) of the solutions was well described using the power law model. The temperature effect on apparent viscosity followed an Arrhenius-type relationship. The results showed that at concentrations higher than 0.3% chitosan, the temperature effect on the solution increase. The effect of concentration of starch and chitosan on the apparent viscosity of starch/chitosan blends was also studied.

Research paper thumbnail of Effect of Drying Methods on Edible Film Properties

Middle East Journal of Applied Sciences, 2019

Two different methods of drying (electric dryer and solar energy dryer) were used to dry edible f... more Two different methods of drying (electric dryer and solar energy dryer) were used to dry edible films prepared from CMC with the addition of thyme oil. Different samples of edible films were characterized by measuring thickness, water vapor and gas permeability, water solubility, mechanical properties and transparency. The results indicated that time of drying by solar energy decreased by 70-72% with respect to electric dryer. However, the addition of oil increased time of drying for both methods (electric dryer and solar drying). Different properties of edible films dried using electric dryer and solar dryer were measured, the results observed that solar drying has an effect on O 2 CO 2 , water vapor permeability, transmittance rate and tensile strength. The higher tensile strength was observed for control sample 2% CMC (48.676 N) dried using solar dryer, on the other hand, CO 2 and water vapor permeability for edible film samples dried using solar dryer increased with respect to electric dryer and vice versa oxygen permeability. Edible film dried using solar dryer has better transmittance rate than samples dried using electric dryer.

Research paper thumbnail of Preparation of Activated Carbon from Peanut Husk and Removal of Polyphenols

International Journal of Technical Research & Science, 2018

Several activated carbon types were produced from peanut husk by using different activation metho... more Several activated carbon types were produced from peanut husk by using different activation methods and evaluated for removal of polyphenols. The best prepared activated carbon was utilized for removal of polyphenols from olive mills wastewater and the optimum conditions for adsorption process were determined. The adsorption data was correlated to Langmuir and Freundlich models. The results showed that activation of peanut husk using H 3 PO 4 gives a highly porous activated carbon with a specific surface area 987 m 2 /g thus enhancing adsorption. The peanut husk based activated carbon-olive mills wastewater system fits to Freundlich isotherm model and adsorption kinetics fits to pseudo second order rate model.

Research paper thumbnail of Optimization of Multiple Effect Evaporators Designed for Fruit Juice Concentrate

American Journal of Energy Engineering, 2015

The most important running cost item in evaporation is energy. However, energy consumption per un... more The most important running cost item in evaporation is energy. However, energy consumption per unit production can be reduced considerably through the use of multi effect evaporation. A multiple effect evaporation scheme was studied and economically analyzed. Different economic items, including cost of steam and cost of evaporator in addition to annual total cost for single, double, three, four, five and six effects of evaporators were estimated and analyzed. The results indicated that minimum annual total cost is obtained by using a double effect evaporator.

Research paper thumbnail of Evaluation of Jute Packages treated using Chitosan Nanoparticles/Neem Leaves Extract

Improvement of people’s living standards and need for environmental protection, the demand for na... more Improvement of people’s living standards and need for environmental protection, the demand for natural biodegradable and ecofriendly fibers is rising worldwide day-by-day. Ligno cellulosic natural fibers such as flax, hemp, sisal and jute are an interesting, environmentally friendly. Jute bags were improved by the treatment with different particle sizes of nano chitosan suspensions (20, 67, 93, and 130 nm) and the blend of Neem leaves extract/starch to be used as anti-insect packages for agriculture crops storage. The rheological properties of different coating solution that is used for treatment of Jute, all samples exhibited non-Newtonian pseudoplastic behavior. Water vapor permeability (WVP), water absorption and tensile strength, were determined for all treated jute bags. The results observed that jute bags treated with nano-chitosan and Neem leaves extract /starch blends affects the properties of jute bags. Tensile strength increased as concentration of neem extract increased f...

Research paper thumbnail of Energy Conservation Methods in Juice Concentration by Evaporation

In many food processes water, or another solvent, needs to be removed from a dilute liquid to pro... more In many food processes water, or another solvent, needs to be removed from a dilute liquid to produce a concentrated or dried product. One of the processes that can be used to remove water is evaporation. Evaporation has several advantages over other water removal processes. Modern evaporation plants are very effective at utilizing small amounts of steam or electrical energy to generate large rates of evaporation. Techniques such as multiple- effect evaporation, thermal vapor recompression and mechanical vapor recompression greatly reduce the amount of energy required to give a certain degree of concentration. Another advantage of evaporation is the level of concentration attainable. Evaporation can concentrate most liquid feeds of any dilution up to 50% solids easily, while, in the extreme, sugar solutions for the production of hard candies (toffees) are evaporated to about 98% solids

Research paper thumbnail of Study Of The Non-Newtonian Properties Of Fruit Concentrates

Research paper thumbnail of Drying of Pomegranate Wastes

Samples of pomegranate peels and seeds were dried in laboratory dryer at different temperatures (... more Samples of pomegranate peels and seeds were dried in laboratory dryer at different temperatures (70, 80, 90 and 100°C) and (50, 60, 70 and 80°C) respectively. The results indicated that drying took place in the falling rate period at all temperatures studied for all samples. Moisture transfer from pomegranate peels and seeds was described by applying the Fick's diffusion model, and the effective diffusivity was calculated. Effective diffusivity increased with increasing temperature. An Arrhenius relation with an activation energy value of 7189.282 kJ/mol. for pomegranate seeds and 11223.9for pomegranate peels. The effect of temperature on vitamin C,minerals and antioxidant was investigated

Research paper thumbnail of Preparation Of Edible Coating Incorporated With Lemon Balm (Melissa Officinalis L.) For Extending Shelf Life Of Tofu

International Journal of Scientific & Technology Research, 2020

Research paper thumbnail of Rheological Properties of Some Fruit Spreads

International Journal of Nutrition and Food Sciences, 2015

Rheological properties of three Smooth homogenized spreads were evaluated at different shear rate... more Rheological properties of three Smooth homogenized spreads were evaluated at different shear rates (2.29 – 34.35 s-1) using Brookfield rotational viscometer (DVIII Ultra). The spreads were prepared from purees of three fresh fruits, (Guava, Banana and Strawberry). To 100 g of puree; 1 g citric acid, 2 g sugar, 10 g water and 1g of a thickening agent were added and the mixture was homogenized. Xanthan, guar and carboxy methyl cellulose (CMC) gums were used for making three guava spreads, whereas xanthan only was used for making banana and strawberry spreads. Different rheological models were fitted to the data. The effect of temperature on rheological properties of guava, banana and strawberry spreads was studied. All fruit spreads, exhibited non-Newtonian pseudoplastic behavior. Herschel-bulkley (HB) model was the best fit (i.e. highest R2) for data of guava and strawberry spreads followed by Casson and Power law models. Bingham model showed higher values for yield stress of all spr...

Research paper thumbnail of The Effect of Modern Packaging Systems on the Quality andShelf Life of Salted Fish

Research paper thumbnail of Preparation and characterization of starch/carrageenan edible films

The mechanical and water vapor permeability of starch/carrageenan cast films were investigated, t... more The mechanical and water vapor permeability of starch/carrageenan cast films were investigated, the rheological properties of starch/carrageenan blends were also studied. The blends were prepared by different concentrations of starch and carrageenan. Three concentration of starch (0.75%, 1% and 1.25%) and two concentrations of carrageenan (0.5% and 0.75%) were used with adding 0.5% glycerol as plasticizer the results show that all samples behaves as nonNewtonian pseudoplastic fluid and obeys the power law relationship. The mechanical and water vapor permeability of the cast films increase with increasing carrageenan content.

Research paper thumbnail of Effect of Chitosan Nanoparticles as Active Coating on Chemical Quality and Oil Uptake of Fish Fingers

The effect of different concentrations of chitosan and chitosan nanoparticles as active coating c... more The effect of different concentrations of chitosan and chitosan nanoparticles as active coating compared to commercials edible coating on chemical quality attributes of fish fingers during frozen storage at -18°C was investigated. Results illustrated that, uncoated fish fingers (T1) and that coated with commercial edible coating (T2) had significantly higher total volatile nitrogen (TVN), trimethylamine (TMAN), thiobarbituric acid (TBA) in comparison with fish fingers coated with either chitosan or chitosan nanoparticles. Moreover, T1 and T2 had a shelf life of 5 months, while, chitosan treatments had longer shelf life up to 6 months according to trimethylamine (TMAN) value which recorded by Egyptian standard. Also, data showed that, chitosan nanoparticles as active coating introduce the most effective improvement for quality attributes of fish fingers during frozen storage at -18°C. The influence of edible coating in reducing oil uptake during frying of fish fingers was investigate...

Research paper thumbnail of Improvement of Jute Packages to Resist Insects during Storage of Bean Seeds

Journal of Textile Science & Engineering, 2012

Research paper thumbnail of Scale-Up of Flat Bladed Mixer in Orange Juice Concentrate Process

American Journal of Energy Engineering, 2015

Mixing of orange concentrates to be homogenized was investigated using flat-bladed impeller. The ... more Mixing of orange concentrates to be homogenized was investigated using flat-bladed impeller. The rheological properties of orange juice concentrate were studied over the range 10-70°C, solid concentration 66 wt% and speed of spindle 50-250 rpm. Shear stress-shear rate data indicate that the concentrate behaves as non-Newtonian pesudoplastic fluid. Geometry was studied by varying the impeller to a column diameter. An impeller mixer was connected to an ammeter in order to predict the power of the mixer. The relation between a power number, blend number, pumping number and Reynolds's number were calculated at different D/T. Scale-up of the mixing process from the laboratory to the production plant scale was carried out utilizing the aforementioned correlations.

Research paper thumbnail of Effect of adulteration on honey properties

Honey samples belong to clover plants (Trifolium alexandrinanum) were obtained from private Beehi... more Honey samples belong to clover plants (Trifolium alexandrinanum) were obtained from private Beehives at Gharbia governorate in June 2010. Adulteration of honey was obtained by the addition of four different materials (starch, glucose, molasses, and distilled water) with different concentrations (1, 3, 6, 12, and 24%). Physicochemical and rheological characteristics of pure and adulterated honey samples were investigated. The samples were found to differ from each other in refractive index (R.I), moisture content, total soluble solids (T.T.S), density, specific weight, capillary action, surface tension and pH. The rheological properties of pure and adulterated honey were analyzed using Brookfield viscometer over a range of 10-100 rpm and 25oC, pure honey exhibited Newtonian behavior, while adulterated honey exhibited non-Newtonian pseudoplastic behavior.

Research paper thumbnail of A Case Study of Orange Juice Concentration by Recompression Evaporation Techniques

Journal of Food Process Engineering, 2012

Evaporation is commonly used by various processing industries as a method of concentrating aqueou... more Evaporation is commonly used by various processing industries as a method of concentrating aqueous liquid streams by vaporizing the water component. The comparison of two schemes of evaporation was studied and economically analyzed. Recompression evaporation could be defined as an evaporation process in which a part or the entire evaporated vapor is compressed by means of a suitable compressor to a higher pressure level and then condensed. Two recompression schemes were studied: (1) mechanical compression; and (2) thermal compression. Different economic items, including cost of steam, electricity, fixed cost of compressor and cost of evaporator, in addition to annual total cost for each scheme have been estimated and analyzed. The results indicated that minimum annual total cost is obtained by using a steam jet ejector scheme. PRACTICAL APPLICATIONS It is essential that evaporation be approached from the viewpoint of economical energy utilization as well as process effectiveness. This can be done only if the equipment manufacturer is able to offer a full selection of evaporation technology and systems developed to accommodate various product characteristics, the percent of concentration required and regional energy costs.

Research paper thumbnail of Assessing the use of chitosan and nano-chitosan for prolonging the shelf life of fresh tilapia fish

Damanhour Journal of Veterinary Sciences

This study aimed at investigation of the dipping effects of chitosan and nano chitosan (chitosan ... more This study aimed at investigation of the dipping effects of chitosan and nano chitosan (chitosan nanoparticles) (with particles sizes of 37, 78, and 222 nm) on extension of the shelf life of fresh tilapia fish (Oreochromis niloticus) at chilling storage. In addition, the effects of the chitosan and its nanoparticles on improvement of the microbiological quality of tilapia were further examined via evaluation of the hygiene indicators (total bacterial count, total psychrophilic count, and total mould and yeast counts). Furthermore, the effects of the chitosan and its nanoparticles against specific foodborne pathogens including Staphylococcus aureus, E. coli, Salmonella Typhimurium, Vibrio parahaemolyticus and Aspergillus flavus were screened. The obtained results indicated that chitosan nanoparticles were effective for elongation of the shelf life of tilapia, particularly chitosan nanoparticles with particle size of 37 nm. In addition, chitosan and its nanoparticles had significant antimicrobial effects either against the hygiene indicators, or foodborne-specific pathogens. In conclusion, the use of chitosan and its nanoparticles is highly recommended to extend the shelf life and improve the microbiological quality of tilapia fish.

Research paper thumbnail of CHEMICAL COMPOSITION OF HONEYBEE (Apis mellifera L.) BROOD

Journal of Plant Protection and Pathology, 2009

Brood of honeybees (larvae & pupae), was periodically collected at 15 day intervals from the bee ... more Brood of honeybees (larvae & pupae), was periodically collected at 15 day intervals from the bee hives. The chemical components of these brood were determined and compared with the familiar protein sources. The results indicated that the fresh honeybee brood is rich in protein (16%), fat (3.7%), carbohydrate (4.1%), fiber (0.7%) and ash (0.9%). Several minerals were detected in brood of honeybees, i.e., K, Na, Fe, Cu, Zn and Mn, in considerable amounts., vitamins (A, B1, B2, B6, B12 and C) were also detected in a pronouncing concentrations.

Research paper thumbnail of Effect of Temperature on Flow Behavior During Evaporation Process of Pomegranate Concentrate (Dibs)

Flow behavior of pomegranate juice concentration during evaporation process was studied at differ... more Flow behavior of pomegranate juice concentration during evaporation process was studied at different solid concentrations (23, 30, 40, 50, 60 and 70%), different temperatures (30, 40, 50, 60 and 70ᵒC) and different shear rates ranged from 9.30 to 39s-1. Pomegranate juice concentrate exhibited non-Newtonian pseudoplastic behavior. Consistency index increased with increasing concentration of pomegranate juice. The effect of temperature on apparent viscosity was described by Arrhenius law, the activation energy was ranged from 14.23 to 57.55 kJ/mol.K, Two models were used to describe the effect of concentration on activation energy and the effect of concentration on consistency index.

Research paper thumbnail of Rheological Properties of Starch (Gelatinized in Microwave) / Chitosan Blends

The rheological properties of starch (Gelatinized in Microwave)/ chitosan blends were investigate... more The rheological properties of starch (Gelatinized in Microwave)/ chitosan blends were investigated at different concentrations of starch, chitosan and glycerol. The starch solution with concentration 3% seems to be Newtonian, as the concentration of starch increased the solutions showed shear-thinning (pseudoplastic) behavior at all temperatures and chitosan concentrations studied. The flow behavior (Shear stress against shear rate) of the solutions was well described using the power law model. The temperature effect on apparent viscosity followed an Arrhenius-type relationship. The results showed that at concentrations higher than 0.3% chitosan, the temperature effect on the solution increase. The effect of concentration of starch and chitosan on the apparent viscosity of starch/chitosan blends was also studied.

Research paper thumbnail of Effect of Drying Methods on Edible Film Properties

Middle East Journal of Applied Sciences, 2019

Two different methods of drying (electric dryer and solar energy dryer) were used to dry edible f... more Two different methods of drying (electric dryer and solar energy dryer) were used to dry edible films prepared from CMC with the addition of thyme oil. Different samples of edible films were characterized by measuring thickness, water vapor and gas permeability, water solubility, mechanical properties and transparency. The results indicated that time of drying by solar energy decreased by 70-72% with respect to electric dryer. However, the addition of oil increased time of drying for both methods (electric dryer and solar drying). Different properties of edible films dried using electric dryer and solar dryer were measured, the results observed that solar drying has an effect on O 2 CO 2 , water vapor permeability, transmittance rate and tensile strength. The higher tensile strength was observed for control sample 2% CMC (48.676 N) dried using solar dryer, on the other hand, CO 2 and water vapor permeability for edible film samples dried using solar dryer increased with respect to electric dryer and vice versa oxygen permeability. Edible film dried using solar dryer has better transmittance rate than samples dried using electric dryer.

Research paper thumbnail of Preparation of Activated Carbon from Peanut Husk and Removal of Polyphenols

International Journal of Technical Research & Science, 2018

Several activated carbon types were produced from peanut husk by using different activation metho... more Several activated carbon types were produced from peanut husk by using different activation methods and evaluated for removal of polyphenols. The best prepared activated carbon was utilized for removal of polyphenols from olive mills wastewater and the optimum conditions for adsorption process were determined. The adsorption data was correlated to Langmuir and Freundlich models. The results showed that activation of peanut husk using H 3 PO 4 gives a highly porous activated carbon with a specific surface area 987 m 2 /g thus enhancing adsorption. The peanut husk based activated carbon-olive mills wastewater system fits to Freundlich isotherm model and adsorption kinetics fits to pseudo second order rate model.

Research paper thumbnail of Optimization of Multiple Effect Evaporators Designed for Fruit Juice Concentrate

American Journal of Energy Engineering, 2015

The most important running cost item in evaporation is energy. However, energy consumption per un... more The most important running cost item in evaporation is energy. However, energy consumption per unit production can be reduced considerably through the use of multi effect evaporation. A multiple effect evaporation scheme was studied and economically analyzed. Different economic items, including cost of steam and cost of evaporator in addition to annual total cost for single, double, three, four, five and six effects of evaporators were estimated and analyzed. The results indicated that minimum annual total cost is obtained by using a double effect evaporator.

Research paper thumbnail of Evaluation of Jute Packages treated using Chitosan Nanoparticles/Neem Leaves Extract

Improvement of people’s living standards and need for environmental protection, the demand for na... more Improvement of people’s living standards and need for environmental protection, the demand for natural biodegradable and ecofriendly fibers is rising worldwide day-by-day. Ligno cellulosic natural fibers such as flax, hemp, sisal and jute are an interesting, environmentally friendly. Jute bags were improved by the treatment with different particle sizes of nano chitosan suspensions (20, 67, 93, and 130 nm) and the blend of Neem leaves extract/starch to be used as anti-insect packages for agriculture crops storage. The rheological properties of different coating solution that is used for treatment of Jute, all samples exhibited non-Newtonian pseudoplastic behavior. Water vapor permeability (WVP), water absorption and tensile strength, were determined for all treated jute bags. The results observed that jute bags treated with nano-chitosan and Neem leaves extract /starch blends affects the properties of jute bags. Tensile strength increased as concentration of neem extract increased f...

Research paper thumbnail of Energy Conservation Methods in Juice Concentration by Evaporation

In many food processes water, or another solvent, needs to be removed from a dilute liquid to pro... more In many food processes water, or another solvent, needs to be removed from a dilute liquid to produce a concentrated or dried product. One of the processes that can be used to remove water is evaporation. Evaporation has several advantages over other water removal processes. Modern evaporation plants are very effective at utilizing small amounts of steam or electrical energy to generate large rates of evaporation. Techniques such as multiple- effect evaporation, thermal vapor recompression and mechanical vapor recompression greatly reduce the amount of energy required to give a certain degree of concentration. Another advantage of evaporation is the level of concentration attainable. Evaporation can concentrate most liquid feeds of any dilution up to 50% solids easily, while, in the extreme, sugar solutions for the production of hard candies (toffees) are evaporated to about 98% solids

Research paper thumbnail of Study Of The Non-Newtonian Properties Of Fruit Concentrates

Research paper thumbnail of Drying of Pomegranate Wastes

Samples of pomegranate peels and seeds were dried in laboratory dryer at different temperatures (... more Samples of pomegranate peels and seeds were dried in laboratory dryer at different temperatures (70, 80, 90 and 100°C) and (50, 60, 70 and 80°C) respectively. The results indicated that drying took place in the falling rate period at all temperatures studied for all samples. Moisture transfer from pomegranate peels and seeds was described by applying the Fick's diffusion model, and the effective diffusivity was calculated. Effective diffusivity increased with increasing temperature. An Arrhenius relation with an activation energy value of 7189.282 kJ/mol. for pomegranate seeds and 11223.9for pomegranate peels. The effect of temperature on vitamin C,minerals and antioxidant was investigated

Research paper thumbnail of Preparation Of Edible Coating Incorporated With Lemon Balm (Melissa Officinalis L.) For Extending Shelf Life Of Tofu

International Journal of Scientific & Technology Research, 2020

Research paper thumbnail of Rheological Properties of Some Fruit Spreads

International Journal of Nutrition and Food Sciences, 2015

Rheological properties of three Smooth homogenized spreads were evaluated at different shear rate... more Rheological properties of three Smooth homogenized spreads were evaluated at different shear rates (2.29 – 34.35 s-1) using Brookfield rotational viscometer (DVIII Ultra). The spreads were prepared from purees of three fresh fruits, (Guava, Banana and Strawberry). To 100 g of puree; 1 g citric acid, 2 g sugar, 10 g water and 1g of a thickening agent were added and the mixture was homogenized. Xanthan, guar and carboxy methyl cellulose (CMC) gums were used for making three guava spreads, whereas xanthan only was used for making banana and strawberry spreads. Different rheological models were fitted to the data. The effect of temperature on rheological properties of guava, banana and strawberry spreads was studied. All fruit spreads, exhibited non-Newtonian pseudoplastic behavior. Herschel-bulkley (HB) model was the best fit (i.e. highest R2) for data of guava and strawberry spreads followed by Casson and Power law models. Bingham model showed higher values for yield stress of all spr...

Research paper thumbnail of The Effect of Modern Packaging Systems on the Quality andShelf Life of Salted Fish

Research paper thumbnail of Preparation and characterization of starch/carrageenan edible films

The mechanical and water vapor permeability of starch/carrageenan cast films were investigated, t... more The mechanical and water vapor permeability of starch/carrageenan cast films were investigated, the rheological properties of starch/carrageenan blends were also studied. The blends were prepared by different concentrations of starch and carrageenan. Three concentration of starch (0.75%, 1% and 1.25%) and two concentrations of carrageenan (0.5% and 0.75%) were used with adding 0.5% glycerol as plasticizer the results show that all samples behaves as nonNewtonian pseudoplastic fluid and obeys the power law relationship. The mechanical and water vapor permeability of the cast films increase with increasing carrageenan content.