Assessment of Microwave/UV/O3 in the Photo-Catalytic Degradation of Bromothymol Blue in Aqueous Nano TiO2 Particles Dispersions

In this study, a microwave/UV/TiO2/ozone/H2O2 hybrid process system, in which various techniques that have been used for water treatment are combined, is evaluated to develop an advanced technology to treat non-biodegradable water pollutants efficiently. In particular, the objective of this study is to develop a novel advanced oxidation process that overcomes the limitations of existing single-process water treatment methods by adding microwave irradiation to maximize the formation of active intermediate products, e.g., OH radicals, with the aid of UV irradiation by microwave discharge electrodeless lamp, photo-catalysts, and auxiliary oxidants. The results of photo-catalytic degradation of BTB showed that the decomposition rate increased with the TiO2 particle dosages and microwave intensity. When an auxiliary oxidant such as ozone or hydrogen peroxide was added to the microwave-assisted photo-catalysis, however, a synergy effect that enhanced the reaction rate considerably was observed

Corn starch changes during tortilla and tortilla chip processing.

Objective: The present study aimed to investigate effect of addition date seed powder on the chemical composition, rheological properties, diffraction scanning colorimetric, x-ray diffraction, infra-red (IR), flavonoid, antioxidant activity, total phenolic compounds and sensory evaluation of snack from them. Methodology: Raw materials (oat and date seed flour) and snacks were analyzed for their proximate composition, rheological (rapid viscoanalyzer and following number), physical properties, color and texture were subjected to measurements using Differential Scanning Calorimetery (DSC). Each sample was tested for its color, flavor, taste, crispness, appearance and overall acceptability. Results: The obtained results revealed that, incorporation of date seed powder resulted in a significant increase in fibre and ash contents and in a decrease in protein content. Increasing DS levels in snacks led to increase the falling