Effects of Yeast and Oxygen on Quality Attributes of Wine Produced from Ethiopian Beetroot

Hailu, Zinabu; Mekonnen, Derese

doi:10.4172/2157-7048.1000329

Cited by 6 publications

(3 citation statements)

References 9 publications

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“…Moreover, the most prevalent and widely produced mango in Naypyitaw region is found the Yinkwae mango. The postharvest losses of mango have been estimated in the range of 25-40% of the harvested fruit which never get to the consumers and the farm gate because of its spoilage [3,4]. The losses and waste of Yinkwae mango may also occur more than 50 % at harvest season in many home gardens.…”

Section: Introductionmentioning

confidence: 99%

Influenced by Different Drying Methods on Physico-chemical Properties of Dried Mango Slices (cv. Yinkwae mango) (Mangifera indica L.)

TA,

TT,

et al. 2024

Act Scie Nutr

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The experiment was carried out at Department of Food Science and Technology, Yezin Agricultural University (YAU), Nay Pyi Taw from May to August in 2023. It was set up completely randomized design (CRD) with 3 replications to investigate the effect of different drying methods on physico-chemical properties of dried mango slices. Different drying methods of open sun drying, solar tunnel drying and hot air oven drying (at 80 °C for 8 hrs) were set. Partially ripe mangoes were collected at the home garden in Yezin area within the average range of 320g -350g. The data on initial and final weight of samples, moisture content (% w.b), drying rate (%/ hr), weight loss (%), drying time (hours), colour (L*, a* and b*) and browning index (BI) were recorded at every two hours for each treatment. The data on equilibrium moisture content, water activity (aw), weight of final dried products (kg), ̊ Brix, pH, total titratable acidity (TTA%), ascorbic acid content (mg/100g) were recorded for fresh and dried final products. The final moisture content ranged from 20.2 to 21.3% (w.b) depending on drying method. The open sun drying method took the longest drying time of (47 hours) followed by the solar tunnel drying method (46 hours) while hot air oven drying method took (8 hours). From these findings, Yinkwae mango were dried by hot air oven (at 80 °C for 8 hr) had considerably lower in moisture content and water activity with the lowest value of browning index. Moreover, the dried products by hot air oven drying method significantly retained the highest ascorbic acid content among the drying methods. Therefore, the quality of dried mango slices by hot air oven drying method was much better than the quality by open sun and solar tunnel drying methods with respect to less time for drying, low moisture content, less browning index with high ascorbic content.

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Section: Introductionmentioning

confidence: 99%

Influenced by Different Drying Methods on Physico-chemical Properties of Dried Mango Slices (cv. Yinkwae mango) (Mangifera indica L.)

TA,

TT,

et al. 2024

Act Scie Nutr

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show abstract

“…Beetroot comes in different colors (red, yellow. white, multi-coloured) sizes and shape (round, long cylindrical and huge sugar and mangle beets) (Hailu and Mekonnen, 2017). Beetroot has been reported to contain powerful antioxidants, such as betalain that helps prevent oxidative damage to cells, thereby reducing the risk of cancer and cardiovascular diseases (Ceclu and Nistor, 2020).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Physicochemical and Sensory Properties of Yam-Based Semolina Fortified with Orange-Fleshed Sweet Potato and Beetroot Flours

Echem Franklyn Nduka

2024

AJASFR

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The physicochemical and sensory properties of yam-based semolina fortified with orange-fleshed sweet potato and beetroot flours were evaluated. Yam, orange-fleshed sweet potato and beetroot were processed into flours using traditional methods. These flours were used to formulate semolina by blending them in the ratios of 100:0:0 (YB1), 80:10:0 (YB2), 70:20:10 (YB3) and 50:40:10 (YB4) yam-orange flesh sweet potato-beetroot respectively. The resulting products were subjected to sensory evaluation using 9-point Hedonic Scale while the functional and pasting properties as well as the proximate composition of the most accepted composite sample were determined using standard analytical methods. The sensory acceptability of the formulated semolina significantly (p < 0.05) decreased with increasing substitution of yam with orange-fleshed sweet potato and beetroot flours. Sample YB2 was the only sample that was slightly acceptable with an overall acceptability score of 5.18 while the rest of the composite samples were rated below average. The values recorded for functional properties of sample YB2 were 6.88 for pH, 0.668 g/cm3 for bulk density, 77.86 % for water absorption capacity and 1.08% for oil absorption capacity. The peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature of the sample were 268.17 RVU, 205.83 RVU, 62.33 RVU, 338.92 RVU, 133.03 RVU, 6.45 min and 88.85 oC respectively. The result of the proximate composition of sample YB2 were 10.45 % for moisture, 3.32 % for ash, 2.67 % for crude fibre, 1.23 % for crude fat, 2.44 % for protein and 79.96 % for carbohydrates. Improvement on the sensory qualities through modification of the product is recommended.

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“…[15][16][17] The kinetic and thermodynamic analysis of coke removal is vital for identifying the optimal conditions for catalyst regeneration, ensuring both efficiency and longevity of the catalyst. [18] Commonly, catalyst regeneration involves combustion method, utilizing an oxygen-rich atmosphere or airflow to burn off coke from spent catalysts. [12] Thermogravimetric analysis (TGA) was used extensively to study the kinetics of coke removal in petroleum reactors, [19,20] which is an essential tool for simulating and understanding coke behaviour and catalyst regeneration.…”

Section: Introductionmentioning

confidence: 99%

The structure of deposited coke on hydrocracking and reforming catalysts: Coke deactivation and kinetics

Shakor,

Alasseel,

Al‐Shafei

2024

Can J Chem Eng

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This comprehensive study investigates the structural deposition of coke, particularly its association with sulphides, in spent hydrocracking and reforming catalysts, leveraging advanced kinetic modelling and characterization techniques. Its objective is to elucidate coke removal kinetics, offering insights into optimizing catalyst regeneration. Utilizing thermogravimetric analysis, spectroscopic methods, and modelling, the research outlines the characteristics and kinetic behaviour of coke during regeneration. The novelty aspect of this study is the use of a reaction‐based model for accurate kinetic analysis and identifying optimal conditions for coke removal. The study recognized both hydrogen‐deficient and hydrogen‐rich amorphous coke, alongside graphitic coke spent catalysts. Thermogravimetric analysis revealed that coke constitutes ~23.8% and 4.6% of the total weight in hydrocracking and reforming catalysts, respectively. The traditional model‐free method for deactivation was found inadequate in predicting coke in the spent reforming catalyst, likely due to the presence of low‐temperature hydrocarbons of soft coke within the catalyst pores. In contrast, a reaction model‐based deactivation approach yielded more consistent evaluations for soft and hard coke of spent catalyst. For the spent hydrocracking catalyst, the estimated activation energies for coke decomposition were 41.56 and 128.97 kJ/mol for soft and hard coke, respectively, during regeneration. Although the coke in the spent reforming catalyst displayed similar temperature trends for decomposition, the average activation energies were 52.61 and 128.62 kJ/mol for soft and hard coke, respectively. The theoretical results from the multi‐reaction model for coke decomposition are consistent with the experimental results for both catalysts.

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Effects of Yeast and Oxygen on Quality Attributes of Wine Produced from Ethiopian Beetroot

Cited by 6 publications

References 9 publications

Influenced by Different Drying Methods on Physico-chemical Properties of Dried Mango Slices (cv. Yinkwae mango) (Mangifera indica L.)

Influenced by Different Drying Methods on Physico-chemical Properties of Dried Mango Slices (cv. Yinkwae mango) (Mangifera indica L.)

Evaluation of the Physicochemical and Sensory Properties of Yam-Based Semolina Fortified with Orange-Fleshed Sweet Potato and Beetroot Flours

The structure of deposited coke on hydrocracking and reforming catalysts: Coke deactivation and kinetics

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