Simultaneous multiple responses modelling, optimisation and correlation of Asian type peanuts (Arachis hypogaea L.) roasting using response surface methodology

The effect of hot-air roasting temperatures and time on colour (L*), moisture content (% d.b.), hardness (N), and fracturability (mm) attributes of two different type of peanuts (China and India origin) were investigated using response surface methodology (RSM). The central composite design (CCD) was used to investigate temperatures ranging from 130–170 °C (China) and 130–200 °C (India), while roasting time was from 20–80 min (China) and 15–50 min (India). The results revealed that temperature and time have significant effect on all the responses. Increase in roasting time and temperature caused a decrease in all the responses for both peanuts. A feasible experimental condition of peanut roasting obtained from the optimisation of simultaneous multiple attributes’ response for the China and India peanuts was 152 °C for 60 min and 158 °C for 45 min, respectively. The strongest linearrelationship was found between hardness and fracturability, while the weakest was between colour and fracturability for both peanuts

The Relationship between Organizational Politics, Job Satisfaction and Turnover Intention in the Maritime-Related Agencies in the East Coast of Peninsular Malaysia

The study aimed to examine the relationship between organizational politics, employee’s job satisfaction and turnover intention in the public maritime-related agencies in the east coast of Peninsular Malaysia. The study utilized cross sectional research design. An enumeration of entire population (census) was conducted on 140 employees from Royal Malaysian Custom and Department of Fisheries in Terengganu. Data for the study were collected through questionnaire. 140 set of questionnaire were distributed and 109 copies were returned. Preliminary analyses were performed to ensure violation of assumptions of normality, linearity and homogeneity which enables us to analyze the data with the aid of Statistical Package for Social Science (SPSS) and SmartPLS softwares. The findings revealed a significant association between organizational politics, employee’s job satisfaction and turnover intention. The study therefore recommended that the agencies should actively focus on positive political behaviour that will fuel workers’ job satisfaction and they should ensure proper pay structure including pay performance and other bonuses that will lead to employee job satisfaction and reduce turnover intention. Finally, the findings of this study could assist the public maritime-related agencies in the area of organizational politics that would promote employee job satisfaction.     Keywords: organizational politics, job satisfaction, turnover intentio

Grinding characteristics of Asian originated peanuts (Arachishypogaea L.) and specific energy consumption during ultra-high speed grinding for natural peanut butter production

Roasted peanuts of China and India origin were ground in a commercial ultra-high speed grinder operated at 20,000 rpm for 2.0–5.0 min for natural peanut butter production. Grinding characteristics of both peanuts were evaluated in terms of specific energy consumption, Esc with respect to its grinding time and mean particle size. The Esc increased with grinding time with China peanuts having higher Esc than India peanuts. The specific energy consumption modeled to the size reduction ratio of China and India peanuts was predicted more accurately using a linear and exponential model respectively compared to the classical models by Bond, Rittinger and Kick. From the comparison of Bond’s working index, Wi, the ultra-high speed grinder is said to be more energy efficient than other comminutors in terms of its capability to produce finer particle size in shorter time than the rest

Ankle fractures: the operative outcome

Ankle fractures are commonly seen in orthopaedic practice. This retrospective study of patients with ankle fractures who underwent surgical treatment in our institution from January 2000 to December 2003 was undertaken to analyze the common causes and patterns of ankle fractures; and the functional outcome of operative treatment for these fractures. Eighty patients were identified and reviewed. There were 65 male (81.3%) and 15 female patients (18.7%) with age ranging from 13 to 71 years old (mean, 32.3y). Common causes of ankle fractures were trauma (especially motor vehicle accidents), sports injuries and the osteoporotic bones in the elderly. Weber C (64.0%) was the most common pattern of fracture at presentation. The most common operative treatment for ankle fractures was open reduction and internal fixation (73 patients, 91.2%). Excellent and good outcomes were achieved in 93.8% of cases when measured using the Olerud and Molander scoring system for foot and ankle. In conclusion, operative treatment for ankle fractures restores sufficient stability and allowed mobility of the ankle joint

Characterization of an azo-dye-degrading white rot fungus isolated from Malaysia

Sixty-three local white-rot fungi were isolated from soil and wood samples on potato dextrose agar (PDA). All these isolates were screened for their ability to degrade 4 textile azo dyes;Ponceau 2R (C.I. 16450), Orange G (C.I. 16230), Direct Blue 71 (C.I. 34140) and Biebrich Scarlet (C.I. 26905). Out of 40 isolates that gave positive results, only 1 promising isolate which completely degrades all 4 dyes in the minimum amount of time was selected for further investigation. This isolate was sourced from University Putra Malaysia (UPM) Serdang campus.The isolate was tentatively identified as Coriolopsis sp. Strain arf5 based on the analysis of the internal transcribed spacer (ITS) region. Nutritional studies on defined solid medium showed that this isolate was only able to degrade the 4 azo dyes under nitrogen-limiting conditions and an additional carbon source (glucose) need to be added to provide sufficient energy for the degradation to occur. Various parameters were optimized

Quality assessment of local and franchise beef and chicken burgers

Six brands of local beef and chicken burgers, three brands of franchise beef and two brands of franchise chicken burgers were evaluated for proximate composition, myoglobin and meat content, colour (L, a, b values) and microbiology composition i.e. Total Plate Count (CFU/gm), Coliform and Escherichia coli Counts (MPN/gm), Staphylococus aureus Count (CFU/gm) and presence of Salmonella sp. All franchise beef burgers had higher protein and moisture contents (except burger C) and lower carbohydrate content than the local brands. No significant differences (p > 0.05) in fat, ash and crude fibre contents were observed between local brands and franchise beef burgers. Most local brands of chicken burgers had lower levels of protein and moisture and higher levels of fat, fibre and carbohydrate than the franchises. No significant differences (p > 0.05) in ash content was observed between the local brands and franchise chicken burgers. All beef burgers had low myoglobin and meat contents «65%) with the exception of AI, FI and GI burgers. Chicken burgers, EI, FI and franchise burger B had higher meat content (>65%) than the others. All beef and chicken burgers had higher 'L' values which ranged between 45.13 % to 53.68% and 62.75 % to 72.48% respectively except FI which was darker. Local brands of beef burgers had a higher 'a' value compared to the franchises and all chicken burgers had a low 'a" value except FI which was redder. Low Total Plate Count, Coliform and E. coli counts were detected in all burger samples. S. aureus counts in most local brands of beefand chicken burger samples were higher than the franchises which ranged from 2 to 11 CFU/gm sample and 6 to 22 CFU/gm sample respectively. Salmonella sp was not present in all burger samples

Comparison between topographic expression of RADARSAT and DEM in Simpang Pulai to Pos Selim, Malaysia.

Radar and digital elevation model had been utilised in many structural studies. The main objective of this study is to compare the RADARSAT and digital elevation model for lineament interpretation which probably represent the main joints or faults along the Simpang Pulai to Pos Selim highway, Malaysia. These joints and faults may influence the instability along the highway. Manual comparison in terms of topographical aspect was undertaken between RADARSAT with 25 m spatial resolution and digital elevation model derived from 20 m contour interval of the topographical map. The previously interpreted lineaments of more than 2 km in the study area was draped over the RADARSAT and digital elevation model to compared whether the lineament concurred with the topographical representation. The interpreted lineaments were derived from Landsat TM of 1990 and 2002, where the DEM had been utilised in the negative lineament determination. It is concluded that the application RADARSAT is not very useful in terms of topographical expression in the structural geological interpretation for the study area compared to DEM derived from contour data. Further work is suggested before any conclusion can be confidently derived

Quality changes of stabilizer-free natural peanut butter during storage

The storage stability of preservative-free peanut butter was evaluated for changes in physicochemical quality including moisture content and water activity, microbiological properties, oxidative stability and textural quality in terms of spreadability and firmness. The study was conducted for 16 weeks at storage temperature of 10, 25 and 35 °C on natural and pure peanut butter produced from two varieties of peanuts, the Virginia and Spanish TMV-2 varieties of China and India origin, respectively. The peanuts were ground using a high speed grinder for 2.5 and 3.0 min to produce peanut butter without addition of other ingredient. The natural peanut butter exhibited stability and had acceptable microbial count during storage. Storage at 10 °C gave similar textural quality with commercial product until week 8 and without appreciable loss in oxidative stability until week 12. At higher storage temperatures of 25 and 35 °C, oxidative stability was shortened to 4 weeks of storage. Among the factors of storage temperature and time, grinding time and peanut variety, storage temperature had the most significant effects on quality changes of natural peanut butter

Analysis and Identification of Data Heterogeneity on Learning Environment Using Ontology Knowledge

Heterogeneity on learning environment is about different data and applications to support a learning process in education institutions. Distributed and various systems on learning environment is the current issues to produce big and heterogeneity data problem. A lot of relationships are formed between elements on learning environment. The element on learning environment consists of learning data, learning applications, data sources, learning concept, and data heterogeneity aspect on learning environment. These elements are interrelated and produce complex relationship between each other. A complex relationship problem between elements on learning environment makes a process of analysis and identification difficult to be done. Existing method to drawing this heterogeneity problem make confuse and misunderstanding readers. To solved this problem, researcher using ontology knowledge to describe and draw a semantic relationship that represent the complexity of data relationship on learning environment. The result of this analysis is to develop ontology knowledge to solve complexity relationship on learning environment, and also to help reader\u27s better understanding the complex relationship between elements on learning environment