A survey of water consumption and product output from ten sago factories in India

Most of the tapioca processing units in India separate starch from slurry by employing the gravity settling method. Sedimentation in settling tanks allows the contact of starch with water. This process leads to fermentation in which alcohols and organic acids are formed and polluting the environment. Wastewater from tapioca processing factories contain high chemical oxygen demand (11,077-19, 083 mg t l), low pH (4.33-5.60) and causes pollution. The effluent from tapioca industries is acidic and organic in nature, contributing biological oxygen demand in the range of 1500 to 2000 g mojo Inorganic constituents like phosphate, sulphate, chloride, and several metals are also found in trace quantities. This paper explains the water consumption, product output and effluent generation in tapioca processing industries. The average water requirement was 4.512 ml to process 1000 kg ofcassava tubers. When the tubers are used for starch manufacture, a product yield of 16. 7% starch, 1.6% dirty starch and 7.0% thippi were obtained, and 18.6% sago, 1.8% dirty starch, 19.1% peel and 3.9% thippi were obtained when the tubers are used for sago manufacture. About 95% of the consumed water is leaving the factory as effluent

An Experimental Study on Solar Flat Plate Collector Using an Alternative Working Fluid

This paper describes the performance of a solar water heater with an alternative working fluid. A solar flat plate collector of fIxed orientation was fabricated and connected to a heat exchanger, which was kept inside the water storage drum. The developed collector was a low temperature device operating with the temperature range of ambient to 100°C. Acetone was selected as an alternative working fluid and allowed to re-eirculate in a closed loop. A shell and tube type heat exchanger (non-mixing) was designed and fabricated for the heat transfer between acetone and water. The solar intensity increased from 55 mw/cm2 at 8.30 am to 85 mw/cm2 at 1.30 pm and decreased to 64 mw/cm2 at 5.00 pm. The absorber plate temperature, which remained nearly constant for the first two hours, went up to 90°C in the next two hours. It was nearly constant from 11.00 am to 1.30 pm and then dropped down to 72°C in the afternoon. The hot fluid was found to loose heat to the surrounding water at more or less constant rate from 11.30 am to 5.00 pm. The highest temperature of acetone (70°C) was observed during 1.00 pm to 2.00 pm. The temperature of water increased from 30°C to a maximum of 62°C. Overall efficiency of the system was found to be 45% while considering the solar input to the heat gained by the water. Alternative working fluids such as acetone, methanol or ethanol may be considered for substituting water in the flat plate collector in view of the fact that the fluids have low boiling point coupled with high latent heat of evaporation

BRIGHTNESS PRESERVING HISTOGRAM EQUALIZATION (BPHE) TECHNIQUE FOR CLASSIFICATION OF DATES

Brightness preserving histogram equalization (BPHE) technique was used to enhance the features to discriminate three dates varieties (Khalas, Fard and Madina). Mean, entropy and kurtosis features were computed from the enhanced images and used in an Artificial Neural Network classifier. The classification efficiency of 4 sets of hidden neurons (5, 10, 20, and 30) was tested and the network with 5 neurons yielded the highest classification accuracy of 95.2%

Computer Vision Techniques for Quality Assessment of Dates

Computer vision (CV) is a technique in which the image of an object is obtained through any imaging system and the image is analyzed to characterize the quality of the object objectively. The advancement in electronics has made this technique utilized in various fields. In North America, food industry is one of the top ten industries utilizing CV technique for quality monitoring. However, CV technique is not much utilized in the food industries in Asia. Dates is an important fruit crop in Oman and many other Arab countries. The quality assessment of dates during handling and processing are mainly carried out through manual inspection method. But this method has many challenges such as the efficiency of a worker, subjectivity, and so on. There are lots of opportunities to utilize CV technique for measuring and monitoring various quality aspects of dates. Through an Open Research Grant program funded by The Research Council (TRC), Oman, potential of CV technique for various internal and external qualities of dates was determined. This paper describes the efficiency of CV systems for variety identification, surface crack detection, texture and hardness determination

Sugarcane (Saccharum X officinarum): A Reference Study for the Regulation of Genetically Modified Cultivars in Brazil

Global interest in sugarcane has increased significantly in recent years due to its economic impact on sustainable energy production. Sugarcane breeding and better agronomic practices have contributed to a huge increase in sugarcane yield in the last 30 years. Additional increases in sugarcane yield are expected to result from the use of biotechnology tools in the near future. Genetically modified (GM) sugarcane that incorporates genes to increase resistance to biotic and abiotic stresses could play a major role in achieving this goal. However, to bring GM sugarcane to the market, it is necessary to follow a regulatory process that will evaluate the environmental and health impacts of this crop. The regulatory review process is usually accomplished through a comparison of the biology and composition of the GM cultivar and a non-GM counterpart. This review intends to provide information on non-GM sugarcane biology, genetics, breeding, agronomic management, processing, products and byproducts, as well as the current technologies used to develop GM sugarcane, with the aim of assisting regulators in the decision-making process regarding the commercial release of GM sugarcane cultivars

Reduction of saturated fat in traditional foods by substitution of ghee with olive and sunflower oils – A case study with halwa

AbstractDiet related diseases are increasing at an alarming rate all over the world. Restriction in dietary saturated fat intake is one of the major components in healthy diet as a mean of preventing cardiovascular and other associated diseases. Ghee is one of the high saturated fat types (around 60% saturated fat) which is consumed along with many Asian traditional foods. As a model food, halwa, a traditional confection in Oman, which is popular in domestic and many other gulf countries is modified by replacing ghee with healthy vegetable oils and tested for their acceptability. Three types of halwa, olive oil halwa, sunflower oil halwa and ghee halwa (control) were produced in a commercial production facility and their textural and sensorial attributes were determined. In instrumental texture profiles, there were no significant differences in cohesiveness, springiness, chewiness and gumminess between olive oil, sunflower oil and ghee halwa samples. The hardness of olive oil halwa was the highest and sunflower oil halwa was the lowest among three tested samples. In sensory evaluation of developed halwa products, there was no significant difference in the overall acceptability between ghee and sunflower oil halwa. In blind sensory test, 60% of females and 80% of males selected sunflower oil halwa, and only 10% of females and 10% males selected olive oil halwa as their first choice of preferences. But in informed sensory test, the selection of olive oil halwa as the first choice was increased to 55% in females and 30% in males. About 80% of the panelists in informed sensory test were ready to accept non-ghee halwa the way it was prepared or with product improvement. There are opportunities to modify traditional foods which are rich in saturated fat by replacing with healthy oils, and to educate the people about the health benefits of these modifications

BRIGHTNESS PRESERVING HISTOGRAM EQUALIZATION (BPHE) TECHNIQUE FOR CLASSIFICATION OF DATES

Brightness preserving histogram equalization (BPHE) technique was used to enhance the features to discriminate three dates varieties (Khalas, Fard and Madina). Mean, entropy and kurtosis features were computed from the enhanced images and used in an Artificial Neural Network classifier. The classification efficiency of 4 sets of hidden neurons (5, 10, 20, and 30) was tested and the network with 5 neurons yielded the highest classification accuracy of 95.2%.</jats:p