Mathematical modelling of stingless bee honey dewatering using lowtemperature vacuum drying with induced nucleation bubbling

Low-temperature vacuum drying with induced nucleation boiling (LTVD-NB) was developed to dewater heat-sensitive materials such as stingless bee honey (SBH). However, its performance can be further optimised to achieve an efficient LTVD-NB operation. The objective of this paper is to investigate the most fitting drying model for dewatering SBH and to develop a suitable mathematical drying model that can be used to predict and optimise dewatering SBH using LTVD-NB. Established experimental data was used to develop the mathematical model. The data result showed that the logarithmic model had the best fit for drying SBH using LTVD-NB as compared to other models based on the highest value of R 2 and the lowest Root mean square, RMSE and reduced chi-square, χ 2 values which are 0.999988, 7.87E-05, and 1.41E-08, respectively. The model was further regressed to obtain an optimised mathematical model to better predict an LTVD-NB operation to dewater SBH. In conclusion, an optimised drying model to describe the dewatering process of SBH using the LTVD-NB method was able to be developed based on the multiple regression analysis of the obtained experimental data. Therefore, the drying model can predict the efficiency of this process just by giving the temperature and surface roughness values as input information

Mathematical Modelling of Stingless Bee Honey Dewatering using Low-Temperature Vacuum Drying with Induced Nucleation Bubbling

ow-temperature vacuum drying with induced nucleation boiling (LTVD-NB) was developed to dewater heat-sensitive materials such as stingless bee honey (SBH). However, its performance can be further optimised to achieve an efficient LTVD-NB operation. The objective of this paper is to investigate the most fitting drying model for dewatering SBH and to develop a suitable mathematical drying model that can be used to predict and optimise dewatering SBH using LTVD-NB. Established experimental data was used to develop the mathematical model. The data result showed that the logarithmic model had the best fit for drying SBH using LTVD-NB as compared to other models based on the highest value of R 2 and the lowest Root mean square, RMSE and reduced chi-square, χ 2 values which are 0.999988, 7.87E-05, and 1.41E-08, respectively. The model was further regressed to obtain an optimised mathematical model to better predict an LTVD-NB operation to dewater SBH. In conclusion, an optimised drying model to describe the dewatering process of SBH using the LTVD-NB method was able to be developed based on the multiple regression analysis of the obtained experimental data. Therefore, the drying model can predict the efficiency of this process just by giving the temperature and surface roughness values as input information

The level of creativity in English writing among Jordanian secondary school students

The aim of this study is to explore the level of creativity in English writing among Jordanian secondary school students.The researchers have used a random sample of 100 students of secondary school students in Irbid and Amman cities in Jordan.Adapetd Torrance Test of Creative Thinking (TTCT) was used to measure their creativity in English writing.TTCT test is thought to be the best test to evaluate the creativity dimensions of students in writing.TTCT assesses fluency or the number of ideas; flexibility, the variety of categories in the answers; and originality, which consists in considering innovative answers, neither familiar nor inappropriate.The results of the study showed that the respondents fall in the moderate level of creativity

Effect of Crude Palm Oil as Plasticizer on the Mechanical and Morphology Properties of Low Density Polyethylene Blown Film.

This paper presents a study on the mechanical and morphology properties of low density polyethylene (LDPE) blown film modified with crude palm oil (CPO). The effect of the crude palm oil as plasticiser on LDPE matrix has been studied. The LDPE were compounded with 1%, 3% and 5% of crude palm oil in a co–rotating twin screw extruder and pelletised. The blends were processed using blow thin film machine. The results on tensile properties were showed the gradual enhanced the elongation at break about 79% to 90% in machine direction (MD) and transverse direction (TD) and gradually decreased the tensile strength about 9%. The rupture properties of LDPE modified with CPO showed the decrement pattern due to the plastisticisation effect. The fracture mechanism of modified LDPE was also investigated from scanning electron microscope micrographs which clearly indicated the orientation strengthening consistently with the result in mechanical properties. From Fourier transmission infra–red (FTIR) spectras, the presence of CPO showed the addition peak in 1,745 to 1,747 cm−1 region indicated the physical interaction between molecular of polyolefins and CPO. These observations have important implication as an alternative environmental friendly plasticiser based from renewable resources for polymeric materials

Modeling, drying kinetics, and antioxidant properties of Bentong ginger based on different drying techniques

This study presents the effect of different drying techniques (swirling fluidized bed drying [SFBD], oven drying [OD], and freeze drying [FD]) on the drying kinetics, antioxidant potential, and 6-gingerol concentration of Bentong ginger (BG). Seven mathematical models were applied to the experimental data to determine the best thin-layer drying models for drying applications Interaction between the drying methods and antioxidant properties has been evaluated using correlation coefficient (R). The Midilli–Kucuk model showed the best fit at explaining the thin layer drying behavior of the BG for OD and SFBD, whereas the Page model showed the best fit for FD. Correlation analysis revealed that the drying methods had a strong positive correlation with DPPH and a moderate negative correlation with 6-gingerol concentration and total phenolic content. The experimental results showed that SFBD reduces the total drying time compared to OD and FD, which translates to a low energy consumption, high drying rate, and moisture diffusivity. In addition, the dried BG sample from the SFBD exhibited a slightly higher DPPH inhibition and total phenolic yield as well as the best option to preserve the 6-gingerol compound in the Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry (LC-QTOF/MS) analysis. Thus, the SFBD approach proved to be a feasible method for drying ginger. Practical applications: Ginger is considered to be highly perishable foods due to their high moisture content. The most common process for keeping shelf-stable ginger is dehydration. Drying preserves the quality of ginger by lowering the moisture level, which prevents microbial growth and chemical changes during dried storage. The use of fluidized bed (FBD) dryers for agricultural products processing has grown in popularity in recent years. The modified and hybrid FBD systems were observed to be efficient for drying food products in previous studies. The outcome of this research showed that SFBD techniques attain better nutritional quality of ginger through less energy consumption and processing time

Study on bee bread extracts as active ingredients in SGC-Active film for food packaging application

Globally, the adverse effect of synthetic preservatives on human health remains a challenge. Thus, the development of biodegradable active films is a potential step in realizing environmentally-friendly solutions. The objective of this study is to produce biodegradable active films made of semi-refined carrageenan and stingless bee bread extracts [5, 10, and 20 (v/v %)] as natural antioxidants. Moreover, the film stability was improved by adding glycerol and cellulose nanofibers as a plasticizer and reinforcing agents, respectively. The physical and mechanical properties of biodegradable active films were examined with the antioxidant release test. The antioxidant release tests were carried out in 95% of food simulants over 28 storage days with four-day intervals. The Fourier-Transform Infrared Spectroscopy (FTIR) and Scanning Electron Microscopy (SEM) results confirm the good compatibility of the bee bread (BB) extracts with the polymer matrix of semi-refined carrageenan, glycerol, and cellulose nanofiber (SGC). In this study, the formulation of active packaging films incorporated with stingless bee bread extracts demonstrated competitive qualities, which implies that it could be a viable alternative to biodegradable films

Multi-angle swirling fluidized bed drying of stingless bees pot-pollen

Pot-pollen is another stingless bee product, a mixture of pollen, honey, and bee enzyme stored in cerumen pots. Pot-pollen is protein rich and have therapeutic properties. However, they contain high moisture rendering them susceptible to microbial and fungi growth which will lead to spoilage without proper storage. Conventional methods to remove moisture includes sun drying, oven drying, and food dehydrators. However, they can be unhygienic, reduce pot-pollen quality, and lengthy drying time. Swirling fluidized bed dryer (SFBD) is a promising alternative as they have rapid drying time without damaging the nutrients. The addition of multi-angle swirling distributor (MASD) has the potential to improve drying performance without additional energy input. The current study aim to investigate the drying performance of swirling fluidized bed dryer with multi-angle distributor. Raw pot-pollen is dried in a lab scale SFBD at 3.0 m/s using single angle and multi-angle swirling distributors, 6767, 6730, and 6745. The results shown that the multi-angle swirling distributors 6730 and 6745 improved the drying performance of SFBD, by 17.1 % and 6.5 %, respectively. The best drying performance is shown by the 6730 distributor. Thus, multi-angle SFBD is able to rapidly dry the heat-sensitive stingless bee pot-pollen and represented significant improvement from single angle SFBD

Cancer ablation by high intensity focused ultrasound

The calculation of pressure fields using High Intensity Focused Ultrasound (HIFU) spans various methods and approach. This report will conduct simulations and calculation of pressure fields using a numerically quicker method called Angular Spectrum Approach (ASA) and aims to compare it with current traditional methods such as the Rayleigh-Sommerfeld Integral. The method to achieve this is to employ a MATLAB toolbox developed by University of Michigan researchers known as FOCUS. Apart from comparing these two methods, we will also investigate the effects of attenuation, diffraction and dispersion of HIFU beam in non-homogenous media such as the skin, fat, muscle and liver. We will also discuss and investigate the pressure intensity of these affected areas.Bachelor of Engineering (Mechanical Engineering

Stiffness of cervical spine after hybrid fusion

Cervical spondylosis also known as arthritis of the neck, is the degeneration of the joints in the neck. This degenerative disorder is becoming increasingly more common as people age. For patients suffering from such disorders, there are a few options of treatment available such as drug and therapeutic treatment. Surgical treatments are most likely to be considered for patients whose quality of life is significantly affected. A new spinal fusion technique, known as hybrid fusion, is a combination of spinal fusion and total disc replacement (TDR). Unlike the simple spinal fusion technique, the risk of adjacent level degeneration and instability, movement restriction and pain in the post-operative period is minimised. However, there are different combinations for hybrid fusion and their behaviour have not been studied. The aim of this project to improve the three dimensional (3D) finite element (FE) model of the C3-T1 cervical spine generated by the previous final year project student. The model is then used for investigating of the behaviour of a fusion model with a fused C5-C6 level, and three different combinations of hybrid fusion (HFBotTDR, HFTopTDR, and HFBiTDR). A concept study to compare between the models found that the HFTopTDR model is the best option for hybrid fusion as it minimises hypermobility from occurring in the non-operated segments of the spine. The option is also cost effective as it uses only one artificial disc when compared to the HFBiTDR model, which produces almost similar results in C3-T1 range of motion with two artificial discs. The HFBotTDR model displays similar motion effects to the fusion model at C4-C5 level which could lead to long term adjacent segment disorders. Due to the deformities found in the intact spine model which could be traced back to the CT datasets used, the future work of the study may require the acquisition of a new set of CT data to generate the spine model.Bachelor of Engineering (Mechanical Engineering

Fluidized bed drying of stingless bee pot-pollen: performance of swirling distributor

Pot-pollen is pollen collected by stingless bees, that is mixed with honey and bee secretion, and then stored in cerumen pots. Raw pot-pollen contains high moisture content which can lead to excessive fermentation and spoilage. Drying of pot-pollen is needed to preserve them. Typically, elevated temperature can increase the drying performance. However, as pot-pollen is heat sensitive, heating above 40 °C is not preferable. Hence, the objective of this study is to investigate the drying performance of fluidized bed dryer with swirling distributor. The experiment was conducted using three different distributors, a perforated distributor, 45° and 67° swirling distributor, at 1.0 m/s and 1.5 m/s superficial air velocities. Drying experiment was conducted at ambient conditions, with no heating being applied to the pot-pollen samples. It was found that 67° swirling distributor at 1.5 m/s superficial air velocity had the highest improvement in terms of drying performance, able to reduce the moisture content from 30.5 % to 18 % within 30 minutes drying time. Hence, using swirling distributor is a suitable enhancement to fluidized bed drying especially for heat sensitive food materials