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Physical-chemical quality of onion analyzed under drying temperature

(Conference Paper) (Open Access)

, ,

Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl. Prof. Soedarto, SH, Tembalang, Semarang, 50275, Indonesia

Abstract

Drying is one of conventional processes to enhance shelf life of onion. However, the active compounds such as vitamin and anthocyanin (represented in red color), degraded due to the introduction of heat during the process. The objective of this research was to evaluate thiamine content as well as color in onion drying under diﬀerent

temperature. As an indicator, the thiamine and color was observed every minutes for hours. Results showed that thiamine content and color were sensitvely inﬂuenced by the temperature change. For example, at °C for hours drying process, the thiamine degradation was . %, whereas, at °C with same drying time, the degradation was

. %. The quality degradation also increased by prolonging drying time. © Author(s).

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AIP Conference Proceedings

Volume 1823, 17 March 2017, Article number 020041

International Conference on Chemistry, Chemical Process and Engineering, IC3PE 2017;

Yogyakarta; Indonesia; 15 November 2016 through 16 November 2016; Code 127176

Djaeni, M.  Ariﬁn, U.F.  Sasongko, S.B. 

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Eﬀect of blanching-brine-calcium pretreatment on red chili pepper drying

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Evaluation of food drying with air dehumidiﬁcation system: A short review

Djaeni, M. Utari, F.D.

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Thermal degradation kinetics of capsaicin on drying of blanching- Brine-Calcium pretreatment red chili pepper

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Mitra, J., Shrivastava, S.L., Srinivasa Rao, P.

(2011) Food and Bioproducts Processing, 89 (1), pp. 1-9. . doi: 10.1016/j.fbp.2010.03.009

Kaymak-Ertekin, F., Gedik, A.

(2005) Journal of Food Engineering, 68 (4), pp. 443-453. . doi: 10.1016/j.jfoodeng.2004.06.022

Nwakuba, N.R., Asoegwu, S.N., Nwaigwe, K.N.

(2016) Agricultural Engineering International: CIGR Journal, 18 (2), pp. 144-155. .

Revaskar, V., Sharma, G.P., Verma, R.C., Jain, S.K., Chahar, V.K.

(2007) International Journal of Food Engineering, 3 (5), art. no. 14. . doi: 10.2202/1556-3758.1077

Mu'Azu, K., Bugaje, I.M., Mohammed, I.A.

(2012) Journal of Basic and Applied Scientiﬁc Research, 2 (3), pp. 2562-2568. .

Djaeni, M., Van Asselt, C.J., Bartels, P.V., Sanders, J.P.M., Van Straten, G., Van Boxtel, A.J.

(2011) International Journal of Food Engineering, 7 (6), art. no. 4. . doi: 10.2202/1556-3758.1930

García, S.V., Brumovsky, L.A., Fretes, R.M., Schmalko, M.E.

(2010) Drying Technology, 28 (12), pp. 1435-1444. . doi: 10.1080/07373937.2010.482685

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PREFACE: International Conference on Chemistry, Chemical Process and Engineering

Chemistry, chemical process and engineering are important things for nowadays industrialization. Unfortunately, beside of some positive advantageous from the vast development of industrialization, some issues on environment, pollution and toxicity are the problems to be solved. By these backgrounds, some researchers develop some innovative works and investigations on the basis of sustainability. This event is aimed to to disseminate the results of research from universities, research center and government boards and bring synergy between research and industry. In the spirit of green chemistry, chemical and industrial process for sustainable and brighter future, the conferene will provide the opportunity for more environmental and efficient technology in the field of chemistry, chemical process and engineering. Topic of interest to be covered in the conference includes Materials and advance materials, Electrochemistry and applications, Homogeneous and heterogeneous catalysis, Renewable and sustainable energy, environmental chemistry and its aspects, organic synthesis for food and drug, Reaction engineering and quality control, computational modeling and chemometric, chemical engineering and process, chemical Education and society and other topics.

In the spirit of green chemistry, chemical and industrial process for sustainable and brighter future, the conference will provides the opportunity for more environmental and efficient technology in the field of chemistry, chemical process and engineering.

Our big thanks for all participants and our privilege to have lectures from distinguished keynote speakers:



Prof. Dr. Chun Hui Zhou from Zheijiang University, Huangzhou, China



Prof. Dr. Taifo Mahmod from Oregon State University, USA



Dr. Umezawa from Hokaido University



Rudy Syahputra, Ph.D.

Finally, I would once again thank to all participants, some sponsorships agent especially for Universitas Islam Indonesia through Academic Development Board Universitas Islam Indonesia for supporting this dissemination agenda.

Dr. Is Fatimah Chairperson

International Conference on Chemistry, Chemical Process and Engineering (IC3PE) 2017 AIP Conf. Proc. 1823, 010001-1–010001-1; doi: 10.1063/1.4978073

Published by AIP Publishing. 978-0-7354-1491-4/$30.00

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Vibratory motion of fourth order fluid film over a unsteady heated flat

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Physical-Chemical Quality of Onion Analyzed Under Drying Temperature

M. Djaeni

^1,a)

, U. F. Arifin

^1,b)

, S. B. Sasongko

¹

1Department of Chemical Engineering, Faculty of Engineering, Diponegoro University Jl. Prof. Soedarto, SH, Tembalang, Semarang, Indonesia 50275

a) Corresponding author: [email protected]

b) [email protected]

Abstract. Drying is one of conventional processes to enhance shelf life of onion. However, the active compounds such as vitamin and anthocyanin (represented in red color), degraded due to the introduction of heat during the process. The objective of this research was to evaluate thiamine content as well as color in onion drying under different temperature.

As an indicator, the thiamine and color was observed every 30 minutes for 2 hours. Results showed that thiamine content and color were sensitvely influenced by the temperature change. For example, at 50^oC for 2 hours drying process, the thiamine degradation was 55.37 %, whereas, at 60^oC with same drying time, the degradation was 74.01%. The quality degradation also increased by prolonging drying time.

INTRODUCTION

Onion (Allium Cepa) is a strong-flavored potential vegetable widely used as food seasoning or medicine. It is the largest vegetable cultivated, produced and consumed in the world [1]. The color and nutrient content of the onion are the most important quality attributes affecting the degree of acceptability of the product by the consumer [2].

Most of fresh agricultural products contain high moisture ranging 70% - 90% (wet basis) [3]. In example, after harvesting, onion has high initial moisture content rounding 88%. So, onion is perishable vegetable due to spoilage easily by organisms, enzymes, and vinegar flies [4].

The drying is useful to keep the outer layer of onion being dry for protecting the inside part from spoilage. Thus, the shelf life of onion can be longer. Drying is generally defined as the removal of moisture by introduction of heat.

The process yields the product (supposed agriculture crops) with preferable moisture content for inhibitting micro bacteria activiy [3, 5, 6]. The sunlight drying is one of the most common methods for drying vegetable products. The drying is simple and low energy cost [7, 6]. Meanwhile, the convective drying using combustion of fuel or electricity was more reliable in term of moisture content in product. However, with the incease of operational temperature, most of the important ingredients deteriorated [4, 8]. Thus, the major challenge during drying of food materials is to reduce the moisture content of the material to the desired level without substantial loss of product quality such as flavor, taste, color and nutrients [9].

Onion has an organic volatile compound and other chemical and biological compounds such as vitamins and antioxidant. One of vitamins in onion that important role in carbohydrate and energy metabolism is thiamine [10].

Thiamine is very heat-sensitive vitamins. So, it can be lost in drying process [11]. In addition, drying also changes the color of onion. Product color is the other quality parameter that needs to be maintained during onion drying.

Color is one of the most important qualities affecting its visual appearance. The deterioration of color during drying has a negative impact on its acceptability [12, 13]. Chemical changes that occur during the drying process, resulted the variations in color [7]. During drying, the browning reactions occured corresponding to the fluctuating temperature and moisture levels [14]. The higher the temperature, the higher it affects the rate of non-enzymatic browning reaction [15]. So, the drying conditions are to be optimized to retain maximum product quality, besides considering the process economics [16].

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Biospectroscopy for Studying the Influences of Anti-diabetic Metals (V, Cr, Mo, and W) to the Insulin Signaling Pathway

Anna Safitri,

^1,2,a

Aviva Levina,

¹

Joonsup Lee,

³

Elizabeth A.

Carter,

³

Peter A. Lay

¹

1School of Chemistry, The University of Sydney, NSW 2006, Australia

2Chemistry Dept, Brawijaya University, Malang, 65145, Indonesia

3The Vibrational Spectroscopy Core Facility, The University of Sydney, NSW 2006, Australia

a Corresponding author: [email protected]

Abstract. The prevalence of diabetes, particularly with respect to type 2 diabetes, has reached epidemic proportions and continues to grow worldwide. One of the potential therapeutic targets in the treatment of type 2 diabetes involves the role of protein tyrosine phosphatases in the negative regulation of insulin signaling. The complexes of V(V/IV), Cr(III), W(VI), and Mo(VI), have all been proposed as possible drugs in the treatment of diabetes mellitus. Anti-diabetic activities of V(V/IV), Cr(III), Mo(VI), and W(VI) compounds are likely to be based on similar mechanisms, which involve phosphorylation/dephosphorylation reactions in the glucose uptake and metabolism. In order to clearly understand biological activities and phosphorylation/dephosphorylation reactions involved in anti-diabetic actions of Cr(III), V(V/IV), Mo(VI), and W(VI) complexes, the current research involves the use of cultured insulin-sensitive cells treated with these compounds. These reactions were investigated through vibrational spectroscopy. Protein phosphorylation/dephosphorylation induced conformational changes in secondary protein structure from α-helix to β- sheet, and these changes were detected by the IR spectra, which showed changes in the wavenumber and intensities of signals within the composite protein amide I band.

INTRODUCTION

The prevalence of diabetes has reached epidemic proportions and is continuously increasing worldwide. The number of people with diabetes is projected to grow more than double by 2030 from 171 million in 2000 to 366 million people [1]. The pathogenesis of type 2 diabetes remains unidentified since there are many malfunctioning mechanisms that occur simultaneously that can contribute to the progression of the disease. In addition to genetics, which predisposes individuals to developing this disease, there are also many factors which contribute to its development, including physical inactivity, poor nutrition practices and obesity [2]. If left untreated, type 2 diabetes can lead to a multitude of chronic microvascular and macrovascular conditions, such as retinopathy, nephropathy, neuropathy and cardiovascular diseases; which results in increasing disability, reduced life expectancy, and massive health costs [3].

Administration of oral drugs and insulin administration are currently used either alone, or in combination as anti- diabetic treatments [4, 5]. A strategy that can target insulin resistance would be very useful in the treatment of the disease [6,7]. It is known that insulin signaling is a complex and highly integrated [8], but the knowledge of the insulin network is crucial for identifying the causes and effects of network dysregulation and insulin resistance [9].

Insulin binds to the insulin receptor (IR) at the cell surface; leading to autophosphorylation and phosphorylation of its downstream molecules [9]. These phosphorylation events are needed to activate different pathways leading to increased glucose uptake, lipogenesis, and glycogen and protein synthesis, as well as to stimulation of cell growth [8]. Since termination of insulin signaling requires the dephosphorylation of IR and its downstream effector molecules, it is hypothesized that dysregulation of PTPs (protein tyrosine phosphatases) can decrease insulin signaling and result in insulin resistance. PTPs are specific for the dephosphorylation of phosphotyrosyl residues of

020019-1

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Controlled Morphological Structure of Magnesium Oxide Particles

T. Pradita

^1,a

, B.B. Aji

^2,b

, S.J. Shih

^3,c

, Sudibyo

^2,d

1Department of Chemical Engineering, Faculty of Engineering, Universitas Serang Raya, Jalan Raya Serang- Cilegon, KM.5, Taman Drangong, Serang, Banten, Indonesia.

2Research Unit for Minerals Technology, Indonesian Institute of Sciences, Jalan Ir. Sutami KM.15, South Lampung 35361, Indonesia

3Department of Materials Science and Engineering, National Taiwan University of Science and Technology, 43, keelung road, Sec. 4, taipei, 10607, taiwan, ROC.

a Corresponding author: [email protected]

b [email protected]

c [email protected]

d [email protected]

Abstract. Magnesium Oxide (MgO) based material have been widely used as catalyst, paints, flame retardants, semiconductors, additives in refractory and solid adsorbent. Morphology of a particle has significant influence towards their application. MgO particles were prepared from Magnesium Acetate (MgAc) and Magnesium Nitrate (MgN) precursors using ultrasonic spray pyrolysis method (SP). The MgO particles were characterized by thermogravimetry analysis (TGA), X-Ray Diffraction Analysis (XRD), Field Emission-Secondary Electron Microscopy (FE-SEM) and Transmission Electron Microscopy (TEM). This experimental study results each precursor could have more than one morphologies. It also suggests that the morphology of the MgO particles were controlled by the selection of the precursor, each precursor possess different particle formation characteristic, including the different crystallization rate and also related from the different decomposition behavior during the heating process of SP.

INTRODUCTION

In recent years, many experiments regarding magnesium oxide (MgO) based material has been conducted, advantages in distinguish applications of MgO or magnesia has been also discovered [1–6]. A great number of applications such as refractory materials [4], catalyst [1,5,7–9], carbon dioxide chemisorbents [6], reflecting and anti-reflecting coating [10], toxic waste remediation [11] and additive to heavy fuel oil [2] utilized MgO powders.

These applications requires different characteristic of MgO including the morphology of the particle [12].

Decomposition of magnesium salts was considered to be the easiest route to synthesize MgO. Likewise decomposition of magnesium salts, MgO can be synthesized by other methodologies, e.g. chemical precipitation [9], sol-gel [13]. However, large particle and grain size usually obtained from this route and controlling surface morphology was considered very difficult. Although hydrothermal process offers the possibility to control the particle morphology, this process usually work under high pressure condition and require a long time process [3,14].

Thus, in order to be able to control the morphology of the particle, other methodology has to be considered.

Ultrasonic Spray Pyrolysis (SP) process was known for its simplicity, chemical flexibility, mass production and low cost potential. This process was also known for its short time process and offers to produce different morphology of the particles [12,15,16].

This study approach the controlling of MgO morphological characteristic using ultrasonic spray pyrolysis (SP) method. Comparison between two magnesium sources was also conducted in order to distinguish the appropriate particle morphologies which can be used for different applications.

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Vibratory Motion of Fourth Order Fluid Film Over A Unsteady Heated Flat

Muhammad Ismail Mohmand

^{1, a)}

, Mustafa Bin Mamat

^{1, b)}

,Qayyum Shah

^{1, c)}

, Taza Gul

^2,3,d)

1Faculty of Informmatics and Computing, Universiti Sultan Zainal Abidin, UniSZA, Malaysia.

2Department of Mathematics City University of Science & Information Technology, Peshawar.

3Department of Mathematics, (GSSC) Higher Education Departmen, KPK, Pakistan,

a)Corresponding author: [email protected]

b)[email protected]

c)[email protected]

d)[email protected]

Abstract.Analysis of heat transfer is studied in magnetohydrodynamic (MHD) thin layer flow of an unsteady fourth grade fluid past a moving and oscillating vertical plate for lift and drainage problem. The governing equations are modelled in terms of nonlinear partial differential equations with some physical boundary conditions. Two different analytical methods, namely Adomian Decomposition Method (ADM) and the Optimal Homotopy Asymptotic Method (OHAM) are used for finding the series solution of the problem. The solutions obtained through two different techniques are compared using graphs and tables and found an excellent agreement. The variants of embedded flow parameters in the solution are analyzed through graphical illustrations.

INTRODUCTION

During the past few years, the flow problems of non-Newtonian fluids have been remained the main subject of several researchers but the mathematical structures for these fluids are of a higher order and much complex in nature as compare to the Newtonian class. This importance is due to the wide range existence of non-Newtonian fluids in nature and their scientific, engineerig and industrial applications. Among many fluid models which have been used to describe the flow behavior of non-Newtonian fluids of complex physical nature, the differential type fluids have received more consideration as well as much controversy. Some recent contribution of the relevant issues of differential types of fluids are given in [1-7]. The first two types of differential type fluids namely second and third grade fluids have been studied successfully in different flow situations.

However, such studies for fourth grade fluids are limited only to few problems. Of course, it is due to the complex nature of Cauchy stress tensor appearing in the fourth grade fluid model. In the company of different investigators, Taha and Mahomed [8,9] studied the flow of fourth grade fluid over a rigid and porous plate and solved the differential equations analytically and numerically. Some other useful investigations dealing with fourth grade fluid are given in [10-14].

The problem is formulated in terms of partial differential equations with corresponding boundary conditions.

After dimensionless analysis, the resulting equations are solved using two analytical techniques ADM and OHAM. These techniques have been successfully used for the solutions of nonlinear partial differential equations arising in different disciplines of engineering and science [17]. Analytical results obtained for velocity and temperature fields are studied graphically in plots and numerically in tables.

Formulation of Lift Problem

Consider an oscillating vertical plate which is moving in upward direction with velocity

V

. During the upward motion the belt brings with itself a thin film of fourth grade liquid of uniform thickness

δ

^{.In the}

physical configuration the coordinate system is selected and shown in (Figs.1 and 2). The pressure considered

020066-1

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Physical-chemical quality of onion analyzed under drying temperature

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PREFACE: International Conference on Chemistry, Chemical Process and Engineering

In the spirit of green chemistry, chemical and industrial process for sustainable and brighter future, the conference will provides the opportunity for more environmental and efficient technology in the field of chemistry, chemical process and engineering.

Our big thanks for all participants and our privilege to have lectures from distinguished keynote speakers:

Prof. Dr. Chun Hui Zhou from Zheijiang University, Huangzhou, China

Prof. Dr. Taifo Mahmod from Oregon State University, USA

Dr. Umezawa from Hokaido University

Rudy Syahputra, Ph.D.

Finally, I would once again thank to all participants, some sponsorships agent especially for Universitas Islam Indonesia through Academic Development Board Universitas Islam Indonesia for supporting this dissemination agenda.

Dr. Is Fatimah Chairperson



Conference Proceedings

. Table of Contents

Conference date: 15–16 November 2016 Location: Yogyakarta, Indonesia

ISBN: 978-0-7354-1491-4 Editors:

Volume number: 1823 Published: Mar 17, 2017



INTERNATIONAL CONFERENCE ON CHEMISTRY, CHEMICAL PROCESS AND ENGINEERING (IC3PE) 2017



Extraction of vitexin from binahong ( Anredera cordifolia (Ten.) Steenis ) leaves using betaine - 1,4 butanediol natural deep eutectic solvent (NADES)



Biospectroscopy for studying the influences of anti-diabetic metals (V, Cr, Mo, and W) to the insulin signaling pathway



Banana peel reductant for leaching medium grade manganese ore in sulfuric acid solution

Isolation of humic acid from peat soil and its application as an adsorbent for AuCl in solution



Study of electrochemical performance of amorphous carbon- coated graphite for Li-ion battery



Physical-chemical quality of onion analyzed under drying temperature



The acid solvent experimental studies on gelatin producing by utilizing snapper fishes scales waste ( Lutjanus camphecanus sp .)



Physical properties evaluation of roselle extract-egg white mixture under various drying temperatures



Controlled morphological structure of magnesium oxide particles



Vibratory motion of fourth order fluid film over a unsteady heated flat



The quality of raw water for drinking water unit in Jakarta- Indonesia



The effect of antioxidant concentration of N-isopropyl-N- phenyl-p-phenylenediamine, and 2,2,4-trimethyl-1,2-

dihydroquinoline and mixing time of physical properties, thermal properties, mechanical properties and microstructure on natural rubber compound

Effect of nitric acid treatment on activated carbon derived from oil palm shell



The effect of concentrations and volumes of methanol in

reducing free fatty acid content of used cooking oil as biodiesel feedstock

Resources

Physical-Chemical Quality of Onion Analyzed Under Drying Temperature

M. Djaeni

, U. F. Arifin

, S. B. Sasongko

INTRODUCTION

Biospectroscopy for Studying the Influences of Anti-diabetic Metals (V, Cr, Mo, and W) to the Insulin Signaling Pathway

Anna Safitri,

Aviva Levina,

Joonsup Lee,

Elizabeth A.

Carter,

Peter A. Lay

INTRODUCTION

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