World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering最新文献_第2页

Application of organic photovoltaic materials (OPV) as greenhouse roof structures: A review 有机光伏材料(OPV)在温室屋顶结构中的应用综述

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2020-09-16 DOI: 10.37865/jafe.2020.0019

{"title":"Application of organic photovoltaic materials (OPV) as greenhouse roof structures: A review","authors":"","doi":"10.37865/jafe.2020.0019","DOIUrl":"https://doi.org/10.37865/jafe.2020.0019","url":null,"abstract":"Organic Photovoltaic (OPV), as a third-generation PV technology, is becoming an appropriate substance used for greenhouse roofing structures. Semi-transparent OPV has a variety of merits such as low weight, flexibility, low environment impact and short energy payback time. Besides, it can harness larger amounts of sunlight as means of a very strong light absorbent material. This study shares some of the latest research which examines the feasibility of using semi-transparent, flexible organic photovoltaic (OPV) modules as greenhouse shading material. By using such modules, it may be possible to utilize the existing greenhouse-based agricultural areas for electricity production. The concept projects OPV modules to shade greenhouses and reduces excess solar energy which may result in reducing internal surrounding heat thus helps to mitigate the control environment. This will furthermore control plant heat stress which is one of the most important factors for plant growth. Some conclusion on the quality and quantity of plants with respect to the energy consumption in the greenhouse are also discussed.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81673395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Irrigation and crop water requirement estimation for oil palms using soil moisture balance model in Peninsular Malaysia 利用马来西亚半岛土壤水分平衡模型估算油棕灌溉和作物需水量

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2020-09-16 DOI: 10.37865/jafe.2020.0018

Adesiji, A. Richard, N. Daud, N. Norsyahariati, Evarestus Osita, Jarumi Akila, Hassan Hassan, I. Idoko

{"title":"Irrigation and crop water requirement estimation for oil palms using soil moisture balance model in Peninsular Malaysia","authors":"Adesiji, A. Richard, N. Daud, N. Norsyahariati, Evarestus Osita, Jarumi Akila, Hassan Hassan, I. Idoko","doi":"10.37865/jafe.2020.0018","DOIUrl":"https://doi.org/10.37865/jafe.2020.0018","url":null,"abstract":"This study presents the irrigation and crop water estimation in a Malaysian oil palm plantation for effective irrigation water management during water years 2013 and 2014. The study area was divided into four plots: 2000, 2002, 2006 and 2010, indicating years of peat swamp forest conversion to oil palm plantation. Hydrologic Engineering Centre-Hydrologic Modeling System (HEC-HMS) and Soil moisture balance hydrologic models were used to model the rainfall-runoff in the basin. Statistical analysis using coefficient of determination (R2) and Nash–Sutcliffe efficiency coefficient (NSE) were used to evaluate the performance and correlation of the two hydrologic models. The result showed that R2 and NSE were 0.94 and 0.90 respectively for calibration and 0.92 and 0.54 respectively, for monthly validation. This showed that the models performed well for simulation of the peatland hydrology. With the modelling of rainfall-runoff satisfied, the irrigation demand of the study plots was determined using the same soil moisture balance model. The irrigation demand ranged from 0.893 to 1.6 million cubic meters (MCM) in 2010 and 2000 study plots respectively. Irrigation demand is observed to be site specific which depends on the soil moisture deficit, readily available water in the oil palm root zone and oil palm rooting depth. Estimation of a future oil palm water requirement using the soil moisture balance model would be recommended for further studies for use as an advisory manual for the oil palm managers to enhance adequate water resources planning for oil palm productivity.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"152 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73715745","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Assessment of evaporative cooling system potential for short-term storage management of vegetables during transportation 蒸发冷却系统在蔬菜运输过程短期储存管理中的潜力评价

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2020-09-16 DOI: 10.37865/jafe.2020.0021

{"title":"Assessment of evaporative cooling system potential for short-term storage management of vegetables during transportation","authors":"","doi":"10.37865/jafe.2020.0021","DOIUrl":"https://doi.org/10.37865/jafe.2020.0021","url":null,"abstract":"A system based on direct evaporative cooling principle for short-term storage management of vegetables during transportation was designed, developed and assessed its performance. The evaporative cooling applies the principle of water evaporation to achieve temperature reduction and relative humidity increment. The system comprises evaporative cooler, power supply (battery, battery charger and power inverter), control panel, storage unit and real-time data monitoring (of temperature, T and relative humidity, RH). The evaporative cooler consists water reservoir, pump, cooling pad, extraction fan, connecting pipe and control panel. The system (that applies alternating current (AC)) can be powered by two-12 V serial truck batteries (direct current, DC) via power inverter. In this research, the effect of water type towards cooling process inside storage unit was studied too. The use of icy water as an evaporation media exhibited higher temperature reduction, T (6.11 ± 2.30 C) as compared to ambient water (4.06 ± 1.91 C). RH for both cases achieved 99 %. The quality of selected leafy vegetables (green amaranth, water spinach and choysum) for fresh market that underwent evaporative cooling storage treatment (T1) was assessed. Post four-hour storage, leafy vegetables stored under T1 exhibited the least weight loss as compared to ambient storage treatment (T2) and cold storage treatment (T3). However, post two-week storage, the vegetables quality that underwent T1 was comparable to T2, but slightly lower than T3. The system exhibited potential to maintain vegetables quality during the short-term storage in transportation.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75553107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Commercialization of active packaging: Expectation vs reality 活性包装的商业化:期望与现实

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2020-09-15 DOI: 10.37865/jafe.2020.0023

引用次数: 0

Effects of low temperature storage of Mastura (J37) jackfruit bulbs on the physical quality of jackfruit frozen confection mstura (J37)菠萝蜜球茎低温贮藏对菠萝蜜冷冻糖果物理品质的影响

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2020-07-20 DOI: 10.37865/jafe.2020.0016

{"title":"Effects of low temperature storage of Mastura (J37) jackfruit bulbs on the physical quality of jackfruit frozen confection","authors":"","doi":"10.37865/jafe.2020.0016","DOIUrl":"https://doi.org/10.37865/jafe.2020.0016","url":null,"abstract":"Mastura (J37) jackfruit variety planted in Pahang (Malaysia) is less preferred by the consumers due to its low sweetness and high-water content properties. This has caused major backlog in the plantation as reported by Pahang State Farmers Association (PASFA). In this study, among the proposed solutions given was to build a frozen confection processing line to further process the flesh. The jackfruit used were vacuum-packed and stored under refrigerated and frozen conditions. The overrun, melting resistance, and hardness of jackfruit frozen confection produced from jackfruit stored in both low temperature conditions showed comparable results. The overrun of 50 to 55 % were obtained for frozen samples at different weeks. Jackfruit frozen confections had lower overrun compared to the controlled sample as air incorporation was prevented by the elements contained in jackfruit. The control frozen confection sample without addition of jackfruit puree resulted in an average melting mass of 24.6 g and melting resistance of 59 % which was the strongest melting resistance in comparison to other jackfruit frozen confections. The inconsistent hardness of jackfruit frozen confections suggests that the content of total soluble solid increased throughout week 1 to week 3 for refrigeration storage and week 1 to week 6 for deep-freeze storage had no trending effect on the hardness of frozen confection. The output obtained from this work provides data for the downstream processing of Mastura (J37) jackfruit. These data are helpful as they contribute towards the understanding of further processing of this particular jackfruit variety into end products, in order to solve the issue faced by PASFA. The solution helps decrease waste generated from the surplus and value add the variety.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89469518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Pulp and paper production from oil palm empty fruit bunches: A current direction in Malaysia 从油棕空果束生产纸浆和纸张:马来西亚的当前方向

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2020-07-12 DOI: 10.37865/jafe.2020.0017

{"title":"Pulp and paper production from oil palm empty fruit bunches: A current direction in Malaysia","authors":"","doi":"10.37865/jafe.2020.0017","DOIUrl":"https://doi.org/10.37865/jafe.2020.0017","url":null,"abstract":"The pulp and paper industry is advanced rapidly since there are many types of raw materials containing cellulose fibres that could be used to produce different kinds of paper by different methods in the mills. In Malaysia, one of the abundant non-wood materials for pulp and paper production is empty fruit bunch (EFB) from the oil palm. The EFB is the main fibrous residue and natural fibre which has promising potential as an alternative to replace woody materials. This study provides insight into the use of EFB as an alternative non-wood fibre resource in pulp and paper making. The potential of oil palm EFB transformed into valuable fibre material was elaborated. In this review, detailed information on the properties of EFB for pulp and paper making process to identify the chemical composition and fibre morphology were discussed. Recent advanced applications including nanocellulose from EFB, polymeric hydrogel, and antimicrobial papers were discussed to demonstrate high commercialization for pulp and paper technology. The three-dimensional (3D) printing technique has been employed due to the high complexity of paper products. The future trends and challenges regarding the use of EFB in pulp and paper making were also reviewed. This study demonstrated that the EFB has met the demand of the market chains as a potential raw material in paper making and manufacturing.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87474976","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Capturing the impact of nanobubble liquid in enhancing the physical quality of ice cream 捕捉纳米气泡液体对提高冰淇淋物理品质的影响

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2020-05-07 DOI: 10.37865/jafe.2020.0012

{"title":"Capturing the impact of nanobubble liquid in enhancing the physical quality of ice cream","authors":"","doi":"10.37865/jafe.2020.0012","DOIUrl":"https://doi.org/10.37865/jafe.2020.0012","url":null,"abstract":"Nanobubbles are bubbles of nanometer to micrometer size and are dispersed in a liquid water. In recent years, nanobubbles technology has been used in an extensive range of application such as in drinking water, agriculture, fishery, wastewater treatment and food. In ice cream, air cells are important for the smooth texture of ice cream. In this study, the effects of using nanobubble liquid in ice cream was compared with the one using normal water. Samples were prepared and analysis was conducted to check the physical properties of ice cream. Based on the results obtained, the apparent viscosity of ice cream made using nanobubble liquid (INBL) and normal water (INW) were 0.211 Pa.s and 0.149 Pa.s, respectively. INBL ice cream had higher density and firmness which were 0.77 g/mL and 34.80 gram-force, respectively while INM ice cream had slightly lower density and firmness which were 0.74 g/mL and 29.93 gram-force, respectively. The overrun of INBL ice cream was lower which was 46 % while INW ice cream was 54 %. For both INW and INBL ice creams, the fastest melting rate was recorded between 10-30 min at the rate of 1.491 g/min and 1.558 g/min, respectively. INBL ice cream held its body slightly longer and melted a bit later than INW ice cream. As a conclusion, ice cream with lower overrun is denser and has rich texture. Smaller air bubbles are able to hold the ice cream body better than the ones with larger air bubbles. Nanobubble liquid ice cream has higher firmness value which indicates its ability to better retain its shape.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"83 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78238748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

An overview of non-destructive approaches for quality determination in pineapples 菠萝无损质量测定方法综述

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2020-05-01 DOI: 10.37865/jafe.2020.0011

引用次数: 8

Consumers’ delayed consumption of bakery products: Effect on physical and chemical properties 消费者对烘焙产品的延迟消费:对理化性质的影响

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2020-05-01 DOI: 10.37865/jafe.2020.0013

N. M. Thani, S. M. M. Kamal, A. Sulaiman, F. Taip, R. Omar

{"title":"Consumers’ delayed consumption of bakery products: Effect on physical and chemical properties","authors":"N. M. Thani, S. M. M. Kamal, A. Sulaiman, F. Taip, R. Omar","doi":"10.37865/jafe.2020.0013","DOIUrl":"https://doi.org/10.37865/jafe.2020.0013","url":null,"abstract":"Delay in the consumption of bakery products has contributed to the food waste problem, which is a serious global issue. Delayed consumption or can be regarded as the ‘leftovers’ bakery products such as croissants and doughnuts are normally discarded due to the impairment in texture or quality degradation causing them to taste not as good as fresh baked, although the products still edible. Thus, this study aims to evaluate the physical and chemical changes during the delaying of consumption of croissants and doughnuts at three (3) different storage times (day 0, 1 and 2). The hardness of croissants and doughnuts had an increased throughout storage time, with doughnuts have the higher hardness than croissants, with 175.63 % and 92.31 % increased, respectively. Carbohydrate was found as the major component for croissants and doughnuts. Croissants and doughnuts recorded carbohydrate content of (50.32-52.42 %) and (43.22-46.59 %), respectively, from day 0 to day 2. While sugar profile analysis detected three types of monosaccharides sugars, which were fructose, glucose and maltose for croissants and doughnuts. Thus, high content of carbohydrate and monosaccharides that available in the leftovers doughnut and croissants suggest that it could potentially be used as renewable resources for sugar recovery.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84163093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Purity and structural composition of lignin isolated from Miscanthus x giganteus by sub-critical water extraction with associated modifiers 亚临界水萃取及相关改性剂对芒草木质素纯度及结构组成的影响

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2020-04-11 DOI: 10.37865/jafe.2020.0010

{"title":"Purity and structural composition of lignin isolated from Miscanthus x giganteus by sub-critical water extraction with associated modifiers","authors":"","doi":"10.37865/jafe.2020.0010","DOIUrl":"https://doi.org/10.37865/jafe.2020.0010","url":null,"abstract":"Lignin is an industrial by-product produced from the pulping and paper industry, where the process generates lignin in the form of lignosulphonates. While there are many applications for lignin, there are all low value and attempts to add value to lignin are hindered by its complex physicochemical nature and the presence of sulphur. Adopting the biorefining concept, the study evaluates the impact of direct (DE) and sequential extraction (SE) of Miscanthus x giganteus using sub-critical water with associated modifiers; ethanol and carbon dioxide on the physical and chemical properties of the extracted lignin. Isolated lignins were characterised by a Fourier Transform Infrared Spectroscopy (FTIR). Although higher delignification was achieved by DE and SE about 81.5% and 58.0%, respectively, the lignin recovered from the SE process showed remarkably higher purity with 91.5%. Lignin recovery did not differ considerably for either processing method. FTIR revealed a qualitative reduction in the intensity of bonds corresponding to hydroxyl groups for the lignin derived from DE rather than SE processing routes. These indicated that the lignin derived from SE had potential for subsequent preparation in lignin value-added bio-based materials.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"2020 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74044514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4