Advanced Technologies最新文献

{"title":"The removal of disperse dye from water by adsorption on a new adsorbent","authors":"Aleksandra Mičić, O. Stanković, I. Ristić, D. Đorđević","doi":"10.5937/SAVTEH1901041M","DOIUrl":"https://doi.org/10.5937/SAVTEH1901041M","url":null,"abstract":"The investigation represents the study of the possibility of using a new adsorbent, i.e. a natural waste material (short cotton fibers from weaving mill), after physical and chemical modification, in the processes of removing disperse dye molecules from water. The aim of the study is to use the obtained results in practice, i.e. to find out a new system for discoloration of the liquid effluent from dyeing of synthetic textiles. The obtained adsorbent is in the form of a relatively finely dispersed material with heterogeneous porous particles, below 100 μm. The adsorbent infrared spectrum shows specific peaks corresponding to functional groups typical for this type of material. Disperse dye is adsorbed faster at the beginning, and slower later until the equilibrium concentration is established. After the transformation of cotton waste fibers, the yield of the new adsorbent is 45%. The amount of adsorbed dispersed dye per weight unit of adsorbent is increased with the adsorption process duration.","PeriodicalId":7216,"journal":{"name":"Advanced Technologies","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90912408","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}

{"title":"Gliadin analysis by reversed-phase high performance liquid chromatography","authors":"S. V. Gojković-Cvjetković, D. Grujić, R. Z. Marjanović-Balaban, P. L. Stanojević, S. Stanojević, D. Cakic","doi":"10.5937/savteh1902030g","DOIUrl":"https://doi.org/10.5937/savteh1902030g","url":null,"abstract":"In order to develop a method for rapid, efficient and accurate detection and quantitative determination of gliadin proteins from wheat flour, the usage of different solvents and different separation conditions were investigated by reversed-phase high performance liquid chromatography (RP-HPLC). After albumin and globulins were removed from wheat flour (100 mg) with a salt solution, the gliadin extraction was achieved with ethanol, 1-propanol and isopropanol (50% v/v, 60% v/v and 70% v/v each). Then, the glutenin fractions were extracted using nitrogen and 50% (v/v) aqueous solution of 1-propanol containing Tris-HCl (0.05 mol/dm 3 , pH = 7.5) at 60 °C, urea (2 mol/dm 3 ) and dithioerythritol (1%). The separation and quantitative gliadin determination were carried out by RP-HPLC chromatography on C3 column maintained at different temperatures: 40 °C, 45 °C and 50 °C. In order to determine the absolute amounts of the protein type, gliadin protein standard was used. The obtained results in terms of repeatability, linearity and accuracy showed that RP-HPLC chromatography could be used as a fast, relatively simple and reliable way to quantify all types of gluten proteins in wheat flour and can be applied to assess the quality of cereals as raw materials or in cereal products.","PeriodicalId":7216,"journal":{"name":"Advanced Technologies","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87414749","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}

{"title":"Microbiological and chemical changes during two-phase fermentation of kefir","authors":"B. Danilović, Natalija Đorđević, D. Savić","doi":"10.5937/SAVTEH1901005D","DOIUrl":"https://doi.org/10.5937/SAVTEH1901005D","url":null,"abstract":"Kefir is a fermented dairy product with the increasing interest for commercial production due to its benefits to human health. It is produced by the combination of alcoholic and lactic fermentation caused by the activity of kefir grains microbiota. Microbiological and chemical changes during the fermentation are driven by the activity of lactic acid bacteria and yeasts present in kefir grains. This paper describes the changes which occur during the kefir fermentation produced by the so-called \"Russian method\". In this two-phase fermentation, the increase in the number of lactic acid bacteria and yeast was observed. The activity of lactic acid bacteria led to the accumulation of organic acids and, consequently, to the pH value decrease. This process was followed by the lactose consumption, as the main energy source for microorganisms. On the other hand, yeasts present in the kefir culture induced the increase of the CO 2 content during both phases of fermentation. The application of this process can reduce the time needed for the kefir production without the reduction of its desirable sensory characteristics.","PeriodicalId":7216,"journal":{"name":"Advanced Technologies","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82146269","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}

{"title":"Novel applications of infrared technologies in dairy industry","authors":"Marchi de Massimo, A. Costa, A. Goi, M. Penasa, L Carmen Manuelian","doi":"10.5937/savteh1902092d","DOIUrl":"https://doi.org/10.5937/savteh1902092d","url":null,"abstract":"Dairy industry is economically relevant in many countries, and milk and its derived products are important sources of nutrients both in developed and developing countries. Thus, the dairy industry is interested in the application of rapid and cost-effective technologies for raw product evaluation, processing control and labeling. One of the most widespread technologies for milk and dairy product analysis is the infrared spectroscopy, mainly in the mid-infrared (MIRS) and near-infrared (NIRS) spectra regions. Other than standard composition, the assessment of milk technological traits is of particular interest in Europe and, traditionally, milk coagulation traits and acidity, milk protein and mineral composition have been determined using time-consuming laboratory methods. Recently, the development of specific MIRS prediction models for such milk traits has allowed the collection of coagulation information at herd and population level for milk quality payment and genetic selection purposes, respectively. Therefore, MIRS technology offers the possibility to conduct largescale phenotypic, genetic and genomic studies, even through a posteriori prediction using historical milk spectra stored in the laboratories. Cheese provides essential nutrients such as fatty acids, minerals and vitamins, and its consumption in Europe has grown in the last decade. Nevertheless, due to the negative consequences of the Western diet on the cardiovascular system mainly related to the excessive intake of saturated fatty acids and sodium, the declaration of salt and saturated fatty acids contents in the product’s label has become mandatory. In the last years, the dairy industry has successfully developed and implemented NIRS prediction models for at-line and inexpensive quantification of minerals and fatty acids of commercial cheeses in order to quickly incorporate this information on the label of dairy products. The development of MIRS and NIRS prediction models for milk and cheese traits has opened new opportunities in the field of dairy products, spanning from genetic selection to technological efficiency.","PeriodicalId":7216,"journal":{"name":"Advanced Technologies","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87981608","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}