Investigation of selected independent variables on extrusion of rice semolina with and without propeller

The influence of screws with and without propeller, as well as the independent variables of material moisture content, working screw speed, feeding screw speed and die temperature on the changes of some physical and mechanical properties during singles-screw extrusion of rice semolina was studied. The response surface methodology was used with an orthogonal central composite design. Optimum modes of operation which lead to the maximization of the mass flow rate and the sectional expansion index and the minimization of the specific mechanical energy were established. The obtained results show that the use of a propeller in single-screw extrusion leads to an increase in extruder mass flow rate, a decrease in the specific mechanical energy and an increase in the sectional expansion index

Stability study of extemporaneously compounded nitrofurantoin oral suspensions for pediatric patients

Aim: To evaluate the stability of nitrofurantoin suspended in different extemporaneously compounded vehicles after storage at 4°C and at 25°C. To formulate an effective, readily available vehicle that can guarantee extended stability and precise dosing. Materials and methods: Nitrofurantoin was suspended at a concentration of 10 mg/mL in seven different vehicles compounded of different blends of Syrupus simplex, sorbitol 70%, methylcellulose 1%, gummi arabici 1%, gummi xanthani 1%, and sodium carboxymethylcellulose (NaCMC) 1%. Samples of 100 mL of every compounded suspension were stored in dark in graded glass bottles at 4°C and at 25°C. Samples were analyzed at the beginning and every 10 days up to day 30 and every 30 days after. Variations of physical properties such as sedimentation, ease of resuspension, color and odor were evaluated visually and organoleptically. Rheological analysis was also performed in order to determine suspensions’ behavior during storage and dosing. Variations in nitrofurantoin concentration and pH were evaluated with suitable analytical procedure (UV-Vis; HPLC; pH/ORP). Microbiological stability was evaluated via incubation on suitable culture media. Results: To the 30th day, only three of the compounded suspensions exhibited significant physical stability and slight change in taste and odor stored at both temperatures. Two samples stored at 25°C exhibited nitrofurantoin concentration greater than 95% and 4 samples stored at 4°C – concentration greater than 95%. All models showed no microbial growth up to day 30. At 120 days, only three of the compounded suspensions, stored at 4°C, exhibited relatively high nitrofurantoin concentrations: 88.2%, 92%, and 81.1%, respectively. Only one model suspension showed chemical and physical stability (≥95% of the initial concentration) for 102 days. No model suspension remained sterile after 30 days. Conclusions: The suspensions compounded with vehicles of blends of syrups, xanthan, croscarmellose (NaCMC), and sorbitol exhibited low to none sedimentation, good uniformity of content and are suitable organoleptically for pediatric administration. The model suspension stored at 4°C (NTF VII 4°C – with major excipients: sucrose 16%, sorbitol 17%, xanthan gum 0.25%, NaCMC 0.25%) stands out with nitrofurantoin concentration higher than 95% along with no or little signs of sedimentation. After adding a suitable preservative agent or system, a formulation with these characteristics might have an expiration date of at least 90 days

Resinoid from cape gooseberry fruit (Physalis peruviana L.) - volatile composition and application as an active ingredient in a cosmetic formulation

Cape gooseberry (Physalis peruviana L.), an exotic fruit gaining popularity in Bulgaria, has been recognized as a highly functional food, but has also the potential to be a resource for the fragrance and cosmetic industries. The main objective of this study was to assess the potential of the resinoid (a type of traditional aromatic products) obtained from locally-produced fruit (variety “Plovdiv”) for use in cosmetics, by revealing its volatile composition and characterizing the properties of an author-developed resinoid- enriched cosmetic cream. The resinoid (yield 58.78% DW) was a dark-orange viscous mass, with fruity, caramel notes and smoke accords odor. The GC-MS analysis identified 44 volatiles (98.69%), representing carbohydrates, alcohols, acids, along with minor miscellaneous compounds. A cosmetic cream (O/W emulsion) was developed, incorporating fruit resinoid (1.00%) as an active ingredient, compared to a control sample. Resinoid inclusion affected positively the sensory and physico-chemical properties of the cosmetic cream (color, odor, pH, stability). The studied emulsions had the rheological behavior of pseudoplastic non-Newtonian fluids, and resinoid presence reduced cream viscosity. It could be concluded that Cape gooseberry fruit resinoid had the potential to be a reasonable ingredient in cosmetic preparations; of course, further research is needed to assess its complex effects

Utilization of Industrial Rosa damascena Mill. By-products and Cocoa Pod Husks as Natural Preservatives in Muffins

Cocoa Pod Husks (CPH) and by-product from supercritical CO2 extracted Rosa damascena Mill. (RDCO2) were used as biopreservatives in muffins. Both by-products were rich source of polyphenols: 28.3 ± 0.6 mg/g Dry Weight (DW) and 17.9 ± 0.7 mg/g DW RDCO2 and CPH, respectively, and exhibited potent antioxidant capacity: 449.1 ± 8.5 µmol Trolox Equivalents (TE)/g DW (by ORAC method) and 58.9 ± 2.1 µmol Gallic Acid Equivalents (GAE)/g DW (by HORAC method) for the RDCO2, and 373.8 ± 9.0 µmol TE/g DW (by ORAC) and 36.8 ± 3.8 µmol GAE/g DW (by HORAC) for the CPH. RDCO2 extracts successfully inhibited development of several important pathogenic and saprophytic microorganisms causing microbial spoilage of food systems. The control muffins were good for consumption up to the 17th day, while the products supplemented with RDCO2 and CPH: until 20th day of storage at 22 ± 0.5 °C. The amount of dietary fibers in muffins supplemented with both by-products increased 3 times (8.57 ± 0.12 %) compared to control (2.91 ± 0.12 %) and the polyphenolic compounds increased 2.5 times (from 50.0 ± 0.3 for the control to 185.9 ± 0.6 mg/g DW). For the first time by-product of supercritical CO2 extraction of Rosa damascena Mill. was characterized and used as natural and cheap biopreservative

Influence of the capillary pipe geometry on the energy efficiency of household refrigerator

The energy efficiency of household refrigerating appliances was measured according to EN TSO15502. A Liebherr TKP 1650 built-in Domestic refrigerator is used to determine the influence of the capillary pipe geometry. The temperatures at the injection site of the refrigerant, the inlet and outlet of the evaporator receiver were measured. The obtained results show that there is no universal optimal geometry of the capillary pipe. There is no element of the refrigeration cycle whose change has no effect on the refrigerant flow rate passing through the capillary pipe. A change in the geometry of capillary pipe affects all other components of the refrigeration cycle and can greatly improve or impair the efficiency of the refrigerator. The potential for switching from one to two different geometries of the capillary pipe is approximately 8% improvement in energy consumption. Possible implementation should take into account the potential savings - 8% and the life cycle of the particular appliance (- 15 years). For the particular measured device, the consumption per year is about 75kWh, which should take into account that the device itself has a low volume and low energy consumption

Cavitation treatment of water from a wastewater treatment plant

Hydrodynamic cavitation damages the apparatus by intensive cavitational erosion of the elements in a hydro system. Being acquainted with the mechanisms of effect, hydrodynamic cavitation can be used to intensify technological processes in different industrial areas. The aim of the present work is to investigate the possibilities using hydrodynamic cavitation for wastewater treatment from an urban treatment plant. To intensify the purifying process series of trials, at different levels of intensity of the electrical field in the zone of cavitation, were performed. Additionally presented, the electrical field assists in forcing the process of silver ions separation with the purpose of microbiological purification of the flowing water. Here we present the results of experimental studies conducted at various times and electrical fields intensity. These trials substantiate the idea of the microbiological purification of wastewaters via hydrodynamic cavitation and represent a huge range of opportunities for applying this method in various industrial fields. The basic criterion that supports our statement is the enormous drop of the microbe number by increasing the cavitation treatment time

Investigation of selected independent variables on extrusion of rice semolina with and without propeller

The influence of screws with and without propeller, as well as the independent variables of material moisture content, working screw speed, feeding screw speed and die temperature on the changes of some physical and mechanical properties during singles-screw extrusion of rice semolina was studied. The response surface methodology was used with an orthogonal central composite design. Optimum modes of operation which lead to the maximization of the mass flow rate and the sectional expansion index and the minimization of the specific mechanical energy were established. The obtained results show that the use of a propeller in single-screw extrusion leads to an increase in extruder mass flow rate, a decrease in the specific mechanical energy and an increase in the sectional expansion index

Extrusion of Rice and <i>Aronia melanocarpa</i> Pomace: Physical and Functional Characteristics of Extrudates

In this study, black chokeberry (Aronia melanocarpa) juice pomace was used to enrich the extrudates from rice in order to create a functional food. A response surface methodology was applied to optimize the physical (expansion ratio, bulk density, moisture content, hardness, pellet durability index, and color) and functional (water solubility index, water absorption index) characteristics of the extrudates. A laboratory single-screw extruder was used to produce the extrudates and a full factorial experimental design was applied (N = 32) to present the effect of the amount of chokeberry pomace (10 and 20%), the feed moisture content (14 and 20%) and the working screw speed (180 min−1 and 220 min−1) of the extruder on the physical and functional characteristics. The results showed that the three factors influenced all studied characteristics. An exception with statistically insignificant effect was the amount of chokeberry pomace on the expansion ratio, pellet durability index, water adsorption index, lightness, redness, and yellowness, the feed moisture content on the water solubility, water adsorption index, redness and yellowness, and the working screw speed on the bulk density and hardness

Possibilities for obtaining pellets by single-screw extrusion of biomass from black pine (

The aim of the present study was to investigate the possibilities for obtaining pellets by single-screw extrusion of black pine (Pinus nigra Arn.) biomass. Two fractions of black pine needles – 1) with dp ≥ 500 μm and bulk density ρn = 0.243 g/cm3 and 2) black pine twigs with d ≥ 500 μm and ρn = 0.297 g/cm3, were obtained. Wheat bran with dp ≥ 500 μm and bulk density ρn = 0.258 g/cm3 in a ratio of 1:1 was added to the obtained fractions. The experiments showed that getting pellets by single-screw extrusion of biomass from twigs and needles of black pine was possible when mixing them in a 1:1 ratio with wheat bran. The addition of wheat bran improved the smoothness and homogeneity of the produced pellets and increased their density. High-density pellets with a low sectional expansion index were produced during extrusion. The productivity of extruding mixtures of black pine twigs with wheat bran was 30% higher than that made from a mix of black pine needles and wheat bran. The pellets obtained after mixing biomass from black pine and wheat bran had over 13% higher density than those produced entirely from wheat bran. The presence of black pine biomass increased the quality of the final product while at the same time having a positive effect on both productivity and specific energy consumption

Resinoid from cape gooseberry fruit

Cape gooseberry (Physalis peruviana L.), an exotic fruit gaining popularity in Bulgaria, has been recognized as a highly functional food, but has also the potential to be a resource for the fragrance and cosmetic industries. The main objective of this study was to assess the potential of the resinoid (a type of traditional aromatic products) obtained from locally-produced fruit (variety “Plovdiv”) for use in cosmetics, by revealing its volatile composition and characterizing the properties of an author-developed resinoid- enriched cosmetic cream. The resinoid (yield 58.78% DW) was a dark-orange viscous mass, with fruity, caramel notes and smoke accords odor. The GC-MS analysis identified 44 volatiles (98.69%), representing carbohydrates, alcohols, acids, along with minor miscellaneous compounds. A cosmetic cream (O/W emulsion) was developed, incorporating fruit resinoid (1.00%) as an active ingredient, compared to a control sample. Resinoid inclusion affected positively the sensory and physico-chemical properties of the cosmetic cream (color, odor, pH, stability). The studied emulsions had the rheological behavior of pseudoplastic non-Newtonian fluids, and resinoid presence reduced cream viscosity. It could be concluded that Cape gooseberry fruit resinoid had the potential to be a reasonable ingredient in cosmetic preparations; of course, further research is needed to assess its complex effects