M.Sc. (Chemistry) / The preparatIon of fine powders having large surface are as was carried out using the Hot Kerosene Drying Method (H.K.D.). In this method an emulsion containing An aqueous solution of a sought after cation is emulsified along with kerosene having a high boiling point (200+ C). The emulsion is then added to a given amount of the kerosene at a predetermined temperature above the boiling point of water, in a drop-wise fusion, during which the water con concerned in the emulsion rapidly evaporates resulting in the solid accumulating on the bottom of the flask. The powder is then separable from the kerosene using conventional means. Tungsten and iron-containing powders were each, made according to this method. The preliminary preparations were carried out with tungsten containing emulsions. In an attempt to produce an emulsion having the smallest internal phase diameter, w/o iron-containing emulsions prepared using different concentrations of the emulsifying agents and various kerosene-water ratios, were photographed microscopically under high magnification. Sedimentation rates and the presence of phase separation of the emulsions were recorded. In this manner an optimum emulsion with regard to particle size and stability was found. This emulsion composition was employed to prepare a series of emulsions with varying concentratiOns of the iron sulphate solution. Powders were prepared from these emulsions by subjecting them to the ".K.D. procedure. In another series of experiments the effect of the kerosene bath temperature on the quality of the poWders was studied. The surface areas of the solids were determined by using a dynamic method, and these could be directly related to the particle size of the powders for purposes of comparison...

With the aim of designing an infrasound-integrated technology which can enhance the algae drying performance, this thesis provided the theoretical possibility of using infrasound as an algae dehydration technology. To test the relation between algae drying speed and other three parameters namely sound frequency, sound pressure and sample mass, four major experimental groups including initial experiments and core experiments with fifteen sub-experimental groups are designed. Results of the experiments shows expected accordance with the theoretical inferences of infrasound being an algae drying technology. Experiment steps and specifications are presented as the research methodology. A real system with the drying capacity of 2 ton fresh algae per day are designed based on the experimental calculations and results. Several revisions including air circulation and infrasound resonance are made when scaling up the research from experimental level up to industrial level. Other specifications of the real system design follow the experiment results with regard of the research consistency. Freeze drying technology is selected for the comparative cost analysis including manufacturing costs and energy consumptions. Results shows infrasound-integrated technology has a relatively low energy consumption whereas it costs more manufacturing costs than freeze drying technology. Research assumptions, limitations and recommendations for this research are described in this article. From the author’s perspective, this paper can be used as an initiation and instruction for larger scale researches in regard of infrasound-integrated algae dehydration/drying.

<p>Dry Powder inhalers (DPIs) have been one of the most promising developments in pulmonary drug delivery systems. In general, DPIs are more effective than systemic administrations and convenient to use. However, delivering high-dose antibiotics through a DPI is still a challenge because high powder load may need a very large inhaler or increase the incidence of local adverse effects. Spray drying has been increasingly applied to produce DPI formulations for high-dose antibiotics; nevertheless, many spray-dried particles are amorphous and physically unstable during storage, particularly under the humid environment. </p> <p> </p> <p>My research focuses on addressing critical challenges in physical stability of DPIs for spray-dried high-dose antibiotics. The effects of moisture-induced crystallization on physical stability and aerosol performance of spray-dried amorphous Ciprofloxacin DPI formulations stored at different humidity conditions were studied. Our study not only provided a mechanistic understanding in the impact of crystallization on aerosol performance but also developed novel approaches for improving stability of spray-dried formulations used in DPI.</p> <p> </p> <p>Our work has shown that recrystallization of amorphous spray-dried Ciprofloxacin led to significant changes in aerosol performance of DPIs upon storage, which cause critical quality and safety concerns. These challenges have been solved through co-spray-drying Ciprofloxacin with either excipient such as leucine or synergistic antibiotic like Colistin. Co-spray-drying Ciprofloxacin with Colistin not only improved physical and aerosol stability but also enhanced antibacterial activity which is a great advantage for treating ‘difficult to cure’ respiratory infections caused by multidrug resistant bacteria.</p> <p> </p> <p>My research work is a sincere effort to maximize the utility and efficacy of high-dose DPI, an effective delivery tool for treating severe resistant bacterial respiratory infections.</p>

Thesis (M. Sc. (Agriculture)) --University of Limpopo, 2017 / Tea is one of the most popular consumed beverages in the world, which has beneficial properties such as anti-oxidization, anti-carcinoma and preventing arteriosclerosis. The major essential components of catechins present in tea leaves, includes epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), epicatechin (EC), gallocatechin (GC) and catechin (C). Influence of time-based hot air drying method on chemical composition of the Jatropha zeyheri Sond, widely consumed in rural communities of Zebediela (Khureng village), Limpopo Province, South Africa, was investigated. Four treatments, namely; 0, 24, 48, and 72 hours, were arranged in completely randomised design (CRD), replicated five times. The study demonstrated that drying significantly increased total phenolic content, total antioxidant capacity and tannin content. It also demonstrated that drying significantly increased minerals elements; Mg, K, P, S, Al, Co, Mn, Si and Zn content and decreased Na, Ca and Ni and Zn quantities. Sodium-potassium ratio was very low across drying periods. Drying time did not significantly influence proximate chemicals; energy, protein, carbohydrates, ash and fibre content. Moisture and fat were significantly increased by drying period. Results of the study suggested that time-based hot air drying method improved the chemical composition of J. zeyheri, which has the potential of enhancing nutrition in marginal rural communities of Limpopo Province.

Made available in DSpace on 2014-08-20T13:42:10Z (GMT). No. of bitstreams: 1 Dissertacao_Rafael_Schiavon.pdf: 890472 bytes, checksum: 404ee81b0d9c951821b8b3c0d3267ea2 (MD5) Previous issue date: 2010-07-29 / We studied effects of the drying system and the storage time at low temperature, with evaluation of industrial performance and quality parameters conservability consumption in rice grains harvested with moisture content around 20% and dried up to 13% by three methods drying: (a) classic intermittent, (b) intermittently scaled and (c) by dry-airing. Going to make use of the pilot scale equipment in a laboratory scale, equipped with electric heaters to heat the air, was operated in order to obtain drying grain according to the method. In the classic intermittent air temperature had increased from 70+5ºC, 90+5ºC e 100+5ºC, respectively in the 1st, 2nd and 3rd hours until the penultimate, with a gradual reduction temperature in the last minute. In method intermittent scaled, with the same thermal management of method intermittent air classic, the operation took place in two stages: the first by 15-16% humidity, and the second supplementary drying, after 30 days of the first stage, the grain stored under cooling. In the third method, dry-airing, the first step was made in column dryer with air at 100°C in the two chambers and the grains were removed with 15-16% humidity and transferred to a silo dryer and rested for six hours before turning on the aeration with ambient air to supplement the drying. Once dried, the grains were stored at room temperature reduced to 17 ° C. In the first and twelfth months of storage were evaluated humidity, volume and weight of thousand grains, whole grain yield, incidence of defects, Texture profile, profile branquimétrico and cooking parameters in grains by conventional processes and parboiled. Was also studied consumer preference insect Sitophilus sp in paddy, full and white, putting - 12 - them in an arena and being evaluated after 60 days with counts of insects and consumption. It was concluded that: (1) drying methods intermittent fever, intermittent and staggered by drought-airing show similarities in the effects of physical parameters, performance industrial and cooking, both for industrialization by the conventional process like white rice by parboiling; (2) the parboiling and increased storage time cause increased incidence of grains with defects in the acidity of the oil and color in rice, irrespective of drying method used, (3) Texture parameters are affected by the ongoing storage and by the industrialization process, regardless of drying method, (4) storage in an environment with low temperatures preserves the quality of rice for at least a year, (5) the insect Sitophilus sp. has greater preference for their reproduction and consumption of grains of rice than the grain shell and polished grains, in that order. / Foram estudados efeitos do sistema de secagem e do tempo de armazenamento em temperatura reduzida, com avaliação de desempenho industrial, parâmetros de conservabilidade e qualidade de consumo, em grãos de arroz colhidos com umidade próxima a 20% e secados até 13%, em três métodos de secagem: (a) intermitente clássico, (b), intermitente escalonado e (c) por seca-aeração. Foi utilizado equipamento piloto, em escala laboratorial, dotado de resistências elétricas para o aquecimento do ar, possibilitando sua operação de forma a se obter secagem dos grãos conforme o método. No intermitente clássico, o ar teve temperaturas crescentes de 70+5ºC, 90+5ºC e 100+5ºC, respectivamente na 1ª, 2ª e da 3ª até a penúltima hora, havendo redução gradual da temperatura na última hora. No método intermitente escalonado, com o mesmo manejo térmico do ar do método intermitente clássico, a operação ocorreu em duas etapas: a primeira até 15 a 16% de umidade, e a segunda, secagem complementar, após 30 dias da primeira etapa, com os grãos armazenados sob resfriamento. No terceiro método, de seca-aeração, a primeira etapa foi realizada em secador de coluna com ar a 100°C nas duas câmaras e os grãos serem retirados com 15-16% de umidade e transferidos para um silo secador, ficando em repouso por 6 horas antes de ligar a aeração com ar ambiente para complementar a secagem. Depois de secados, os grãos foram armazenados em ambiente com temperatura reduzida para 17ºC. No primeiro e no décimo segundo meses de armazenamento foram avaliados umidade, peso volumétrico, peso de mil - 10 - grãos, rendimento de grãos inteiros, incidência de defeitos, perfil texturométrico, perfil branquimétrico, e parâmetros de cocção, em grãos beneficiados pelos processos convencional e parboilizado. Foi também estudada a preferência de consumo do inseto Sitophilus sp em arroz com casca, integral e branco, colocando os mesmos em uma arena e sendo avaliado após 60 dias com contagem de insetos e consumos. Concluiu-se que: (1) os métodos de secagem intermitente clássica, intermitente escalonada e por seca-aeração apresentam similaridades de efeitos nos parâmetros físicos, de desempenho industrial e de cocção, tanto para industrialização por processo convencional de arroz branco como por parboilização; (2) a parboilização e o aumento do tempo de armazenamento provocam intensificação na incidência de grãos com defeitos, na acidez do óleo e na coloração no arroz, independentemente do método de secagem utilizado; (3) os parâmetros texturométricos são afetados pelo decorrer de armazenamento e pelo processo de industrialização, independentemente do método de secagem; (4) o armazenamento em ambiente com temperaturas reduzidas preserva a qualidade do arroz por pelo menos um ano; (5) o inseto Sitophilus sp. tem maior preferência para sua reprodução e pelo consumo de grãos de arroz integral do que pelos grãos com casca e grãos polidos, nesta ordem.

Les résultats montrent que la teneur en cendres, protéines brutes, sucres disponibles, oxalates totaux, amidons et phosphore augmente significativement (p<0,05) avec la maturité. En revanche la teneur en amylose baisse avec la maturité. La capacité d'absorption d'eau, l'indice de solubilité, la température et l'enthalpie de gélatinisation (delta H) des farines et amidons augmentent significativement (p<0,05) en fonction du degré de maturité. Quel que soit le degré de maturité, les granules d'amidon ont présenté un diffractogramme caractéristique de type "A". Les précurseurs de brunissement augmentent significativement (p<0,05) avec le degré de maturité. Le paramètre L* des farines et des pâtes augmente alors que a* diminue en fonction du degré de maturité. Le paramètre L* est plus élevé et a* moins élevé dans le cas du séchage électrique que le séchage solaire. Les caractéristiques sensorielles des pâtes de taro Sosso sont affectées positivement par le degré de maturité et le séchage électrique. L'acceptabilité générale des pâtes de taro Sosso est corrélée à la couleur de celles-ci. Cette étude suggère que 10 mois de maturité de taro Sosso et le séchage électrique (40°C) sont des conditions favorables à l'obtention des pâtes de qualité acceptable / Results showed that the ash content, crude proteins, available sugars, total oxalate, starch and phosphorus content increased significantly with the maturity stage. On the other hand the amylose content decreased as function of the maturity. The water adsorption capacity, the water solubility index, the temperature and the enthalpy of gelatinization of the flour and starch increased significantly with the maturity stage. Irrespective of the degree of maturity the starch granules diffractogramm were exhibited an "A" type cristallinity. The browning indicators increased significantly (p<0.05) with the maturity stage of the tuber. The color coordinate L* of the flours and that of its dough increased while a* decreased with the maturity stage. These two coordinates lend themselves better with electric drying than solar drying. The sensory characteristics of the taro Sosso dough were positively affected by the maturity stage and electric drying. The overall acceptability of taro Sosso dough was correlated with its color. These results suggest that 10 months of the taro Sosso maturity and the electric drying (40°C) are the best conditions to obtain the acceptable pastes. These optimum conditions might be used to produce the taro flour at industrial scale

Water is critical for food production, food security, and health. Water quality management influences freshwater sustainability, land, and energy administration. Global agriculture accounts for more than 70% of all water consumption; the fertilizer, manure, and pesticide overspills are chief sources of water pollution worldwide. On a global scale, food-related waste directly impacts local food production and water resource management. The purpose of this multiple-case study on the food and beverage (FB) industry in the State of Georgia was to identify successful strategies for improving water management efficiency. The concepts of systems thinking, adaptive resource management, and integrated water resource management provided the conceptual framework for the study. Data were collected via personal interviews with 2 global supply chain leaders in the FB industry and 1 water expert in the public water utility system in Georgia. The findings showed 10 themes: sustainability; mission-driven culture; ethical responsibility; water quality and governance; food safety and sanitation; water conservation and climatic trends; waste management; nutrition and the freeze drying method; knowledge sharing and collaboration; and water detention and retention systems. The study results are intended to contribute to social change by providing information to global supply chain leaders, policy makers, entrepreneurs, and sustainability leaders to implement sustainability beyond the environmental value; these findings will also help achieve a positive posture on resource overconsumption and waste management for efficient and complex decision making within a worldwide spectrum.

In the agricultural industries drying plays a major role as its very important for grain storage. The selection of the dryer and the method used for drying should be chosen wisely considering the product to be dried with its other factors. Generally, a dryer and its method are taken into account based on the output product quality and considerable energy consumption given during drying. This thesis is based on finding out the optimal energy consumption obtained while drying the wheat grain using the integrated infrasound technology through conducting experiments and analyzing the process of drying with the CFD model. The thesis work covers physical experiments, determination of the relation between infrasound parameters, and evaluation of the drying in CFD simulation, to analyze the drying process. The experiments are done to predict the relation between the drying and the other main parameters like sound frequency, sound pressure, piston displacement, cycle time, and the airflow rate. The experiment procedure and requirements are clearly formulated accordingly. The experimental results are later compared with the theoretical data to check the expected output. The dryer capacity varies with the cycle time, temperature, and sound wave. The CFD simulation is executed to study the air flow velocity, temperature and the fluidization condition of the particle. To compare the energy consumption of the drying system a conventional air dryer is selected here. The results of this study show that infrasound-integrated technology has a relatively low energy consumption, but will have a high cost for installation and maintenance. / Inom jordbruksindustrin spelar torkning en viktig roll eftersom den är mycket viktig för lagring av spannmål. Valet av torktumlare och den metod som används för torkning bör väljas klokt med hänsyn till följande den produkt som ska torkas och andra faktorer. I allmänhet väljs en torktumlare och dess metod för att och metod utifrån produktens kvalitet och den betydande energiförbrukningen. under torkningen. Denna avhandling är baserad på att ta reda på den optimala energiförbrukning som erhålls genom atttorkning av vetekorn med hjälp av den integrerade infrasound-tekniken genom att genomföra en experiment och analysera torkningsprocessen med CFD-modellen. Avhandlingen omfattar fysikaliska experiment, fastställande av förhållandet mellan infraljud och parametrar och utvärdering av torkningen i CFD-simulering för att analysera torkningsprocessen. Experimenten görs för att förutsäga förhållandet mellan torkningen och de andra huvudparametrarna såsom ljudfrekvens, ljudtryck, kolvförskjutning, cykeltid och luftflödeshastighet. Det experimentella förfarandet och kraven är tydligt formulerade i enlighet med detta. Försöket resultaten jämförs senare med de teoretiska uppgifterna för att verifiera det förväntade resultatet. Torktumlaren kapaciteten varierar med cykeltid, temperatur och ljudvåg. CFD-simuleringen är utförs för att studera luftflödeshastighet, temperatur och fluidiseringstillstånd för partikeln. För att jämföra torkningssystemets energiförbrukning väljs en konventionell lufttork här. Resultaten av den här studien visar att infrasound-integrerad teknik har en relativt låg energiförbrukning, men kommer att ha en hög kostnad för installation och underhåll.