Protein Concentration in Food: Changes over Time

Protein Concentration in victuals Changes over mSou, Oi Ying diet impact realistic reportUltra filtrationUF Experimental entropy mediocreinlet extort(bar)exit mechanical press(bar)Average press(bar)Pressure Difference(bar)TemperatureRetentate menstruation lay come to the fore(Ls-1) commix rate(Ls-1)A. fuse rate with waterCold water312218.70.05312.8423219.70.05320.3534220.50.060529.3645221.40.05337.67562220.060546433.5122.60.018922.64.52.53.5223.50.015130523.53240.09827.35.51.53.5424.60.128626.6613.55250.142827DiscussionDuring ultrafiltration, molecules in declaration ar separated ground on size using membranes (filters) of divergent pore sizes. Also, the go stream is constantly re-circulated across the membranes with the primary objective of removing excess water and buffer from the feed stream. The simplest ultrafiltration setup consists of a vessel to hold the retentate and a pump to recirculate the output over the membranes.According to the experimental resolu tions, temperature increased when sightly contract and pressure different atomic bend 18 increase. About retentate flow rate, it only affected by change magnitude the pressure different but non average pressure. Also, run rate of cold water only affected by change magnitude average pressure while it seems remain constant by increase pressure different.Ultrafiltration of skim drawBe exploit rejection = , Cf is the parsimony of all part in the feed and Cp is the closeness of that comp adeptnt in the percolate.So, the result is in below table. Concentration of skim milk cadence(min)pressure(bar)temp(oC) l apiece liquify rate(Ls-1)Retentate solids%Retentate protein %Retentate milk earnings %06,242100.53.384.67156,238.68.66666666744.024.66306,236.174.55.044.76456,237.86.66666666756.54.87606,241.7658.64.82756,245.25.3333333335.511.44.8 tally 4 (initial factor for protein)Use this discipline to show protein concentration changes with judgment of conviction and how the commingle rate change with protein concentration, and explain any other findings. With repute to mix in behaviour, the retentate and permeate fluxes decrease over time at different operating pressures during filtration. The filter medium resistance increases linearly with the filtration time at different operating pressures during concentration. Therefore, the permeation flux rate of skim milk allow for decrease with clock.The major(ip) problem in membrane insularity process is decline in flux over time of operation. This flux decline is attributed to the fouling (In this case, retentate solids and protein amass) through ultrafiltration of membrane. Membrane fouling is affected by three major factors, namely, the membrane material properties, the feed characteristics and the operating parameters (Platt Nystrm, 2007).Since we have known that retentate and permeate fluxes decline during concentration of milk was measu passing with time of process, the possible cause has been s uggested. In early staged of milk ultrafiltration, the characteristics of proteinaceous foulants and flux, and adsorption fouling is believably the primary mechanism of flux decline.Reverse OsmosisRO experimental infoMediumPressure (bar)Temp(oC)return flow(Ls-1)Flux rate(Ls-1)Feed impartivity(uS)Permeate conductivity(uS)Cold water1017.70.3120.012666667920442019.10.028666667958293020.30.075384615999194021.70.0721041135022.70.2240.0653333339159Estimate the power consumption for the highest pressure1. Because pressure head = , g = 9.81m/s2, p1 = 0 and = 1-103kg/m3So, power = push-down storage flow rate - pressure head - g = mass flow rate - - g = mass flow rate - Because 1bar = 14.7psi = 105N/m-2So the worst power = 10bar = 10-105N/m-2 = 1-106N/m2, the highest power = 50 bar = 50-105N/m-2 = 5-106N/m2P10 = mass flow rate - = = 312WP50 = mass flow rate - = = 1120WBecause rejection = , Cf is the concentration of any compvirtuosont in the feed and Cp is the concentration of that comp onent in the permeate.So, the result is in below table. JuicePressure(bar)Temp.(oC)Flux rate(Ls-1)Retentate solids(%)Permeate solids(%)1015.70.017333333502018.70.016666667503020.10.1106666675040210.116666667505022.60.278571429500 min50260.2571428575055026.20.03130105023.60.02150155023.20.013333333220205025.70.014210255029.70.009333333260305033.30.005300355036.40.002166667220Plot 1 flux rate slide of water and succus with pressureThe flux of a RO membrane is presently proportional to temperature and pressure. According to the diagram, the flux rate pf water and juice ar increasing because of the formulaten of pressure. In addition, the flux rate of water should be higher(prenominal)(prenominal) than the flux rate of juice at the same pressure condition because of the viscosity. However, it is not an experiment in ideal condition. In these devil trial, the temperature of two sets of experiments are slightly different which might affect the result and difficult to compare.Plot2 Temperature of juice and cold water against pressureIs t mantrapher any change of temperature during this procedure? If so, why?The effect of temperature on membrane surgical operation is the vital indicator. Energy consumption is increased as the applied pressure increases (Elimelech, M., Phillip, W. A, 2011). Under the same pressure, temperature of juice and cold water are two increasing with the risen pressure, therefore, we can state that pressure increased, temperature increased at the same time. It is because the qualification for touch juice have been dissipated.How do the permeate flux rate and retentate solids change with time?Plot 3 flux rate curve of juice with time Plot4 Retentate solids of juice against time hind end on the result, the osmotic pressure of a solution is related to the concentration of the solute and temperature. They are in proportional relationship. The flux rate of juice decreases with increasing retentate solid concentration. However, the acidic properties of juice might lower the rate of process. Because it would cause the membrane imperfections. From some studies, it revealed that higher the number and concentration of low molecular weight water soluble components in the raw juice, higher processing loss in reverse osmosis (Jiao, B., Cassano, A., Drioli, E., 2004).Permeate flux is a thing of feed concentration. Feed concentration differs with membrane and permeate flux is a function of feed concentration. As feed concentration increases, permeate flux decreases and vice versa (Jayaraman, K. S., das Gupta, D. K., 1992). Given by graph, the flux rate of juice is almost approach zero after 35mins. It is because the concentration of retentate solids have been accumulated by time. The reason is that the increase of retentate solids (foulants), which accumulated on the membrane would check over the process until it cleans.Plot 5 Temp of juice against time The average processing capacity can be increased by temperature ri se of feeding material. Relationship of soluble solids and starting line was slightly increased. At higher temperature, the membrane permeability coefficient is higher, the diffusivity coefficient in the solution increases and the viscosity coefficient decreases.The average processing capacity can be increased with the increased temperature of feeding material. The relationship amid soluble solids and sugar increased slightly under higher temperature condition. At higher temperatures, the membrane permeability coefficient is higher, the diffusion coefficient in the solution increases and the viscosity coefficient decreases (Ghosh, A. K., Jeong, B. H., Huang, X., Hoek, E. M., 2008).Therefore, in our experiment, the temperature of juice is increasing by times.Use the sugar concentration data to estimate the rejection for sugar and compare this to the ideal land siteIn ideal condition, the speed of permeation of solvent depends upon the pressure applied, domiciliate that the conce ntration of the solute constant and thus the osmotic pressure of the solution dust constant. For an ideal situation, the flux is linear to the pressure of feed. Also, requirements of ideal membrane are as follows (i). The highest possible water permeability (ii). Greatest possible selectivity (iii). mettlesome pressure resistibility (iv). Reasonably long life when using in fruit (Martin, M., Eon, C., Guiochon, G, 1975)However, in our experiment, that is not in an ideal condition. The concentration of retentate solids are increasing and the membrane blocked to stop the process after 40 mins. Therefore, the rejection for sugar would happen when the foulants are on the membrane and not accept the juice pass through anymore. In this case, it happened at 40 minutes in the process. The flux rate is almost dropped to 0%. In normal industry, there are cleaning process to ensure the whole process are keep running and would not be stopped.References Bahnasawy, A. H., Shenana, M. E. (2 010). Flux behavior and energy consumption of ultrafiltration (UF) process of milk. Australian ledger of Agricultural Engineering, 1(2), 54.Younos, T., Tulou, K. E. (2005). Energy needs, consumption and sources.Journal of Contemporary Water Research Education,132(1), 27-38.Jimenez-Flores, R., Kosikowski, F. V. (1986). Properties of ultrafiltered skim milk retentate powders.Journal of Dairy Science,69(2), 329-339.1Jiao, B., Cassano, A., Drioli, E. (2004). Recent advances on membrane processes for the concentration of fruit juices a review. Journal of nutrient engineering, 63(3), 303-324.Al-Mutaz, I. S., Al-Ghunaimi, M. A. (2001, October). Performance of reverse osmosis units at high temperatures. IDA.Jayaraman, K. S., Das Gupta, D. K. (1992). Dehydration of fruits and vegetables-recent developments in principles and techniques. Drying Technology, 10(1), 1-50.Ghosh, A. K., Jeong, B. H., Huang, X., Hoek, E. M. (2008). Impacts of reaction and curing conditions on polyamide ab struse reverse osmosis membrane properties. Journal of Membrane Science, 311(1), 34-45Elimelech, M., Phillip, W. A. (2011). The future of seawater desalinization energy, technology, and the environment. perception, 333(6043), 712-717.Martin, M., Eon, C., Guiochon, G. (1975). Study of the pertinency of pressure in liquid chromatography III. A practical method for choosing the experimental conditions in liquid chromatography. Journal of Chromatography A, 110(2), 213-232.Contamination aim of Mold Entero Bacteriaceae FamilyContamination train of Mold Entero Bacteriaceae FamilyChapter III METHODOLOGY3.1. admissionThe research methodology utilize a qualitative approach. The cultivation has been conducted in November 2016 in Bandung city. The survey, observe and microbiology contaminant sampling was collected from food vendors expound as the study population. The study design utilize to evaluate knowledge, spot, and answer (KAP) and contamination level of function similarl y Entero Bacteriaceae family. In addition, socio-demographic hesitancys and others premise information that can be predicted factors for understanding the relationship between food vendors characters. Furthermore, keep from the local government as a regulatory role on food bridle-path activities was investigated to identify and to understand how to enhance better writ of execution in food hygienics.3.2 methodological analysis Design and Study Instrument3.2.1 Methodology design The data survey presented the understanding, behavior, and implementation of hygiene work by food vendor premises. The aspects were all assessed as followKnowledge an sound judgment of hygiene enforce knowledge was carried out using an interview survey. spot Likert 5 intimates agree-disagree questions were asked for step the food handlers attitude.Practice an observational study of food hygiene was used in the assessment. This audit used the score for measuring of its implementation.Microbiological co ntaminations sampling an investigate study of cleanliness of cooking utensil.The presence of an implementation of regulatory aspects of street foods.The social demographic questions and food premises information were also surveyed to explore the characteristics of answerings.3.2.2 Study InstrumentIn this present study, we used a constructed questionnaire based on the references. This questionnaire consist of (1) General questions regards to social demographic characteristics, (2) Food premises information (3) Knowledge, Attitude, Practice questions (4) The presence of an implementation of regulatory aspects.Socio-demographic questionnaire as a complementary questionnaire consists of factors predicted that influence on respondents (food street vendors) knowledge, behavior and practice on food safety and hygiene which are constructed based on literature such(prenominal) as age, sex, marital status, education level, number of employment, employee character reference (self employer/ e mployee), how long they have been a seller and also their profit per day.Food premises information showed the premises condition and cause of food that sale, food preparation, food packaging material, type of facilities (i.e stall, mobile street vendors, tend, stand, or handed), and also hour length of sale.The knowledge questionnaire, consists of 10 questions containing multiple choices questions, was giving to respondent for reviewing their awareness on food hygiene. The questions concerning knowledge about food hygiene from storage, cleanness, preparation and personalised hygiene linked to transmission of microorganisms, and respondents were asked to choose one answer from among three options.The questions of attitude consist of 10 questions. The answer options for these question used Likert scales ranging from 1 (very disagree) to 5 (very agree) to show a subjective receipt on their agreement on food hygiene implementation. The rafts for attitude were similar with the range from 1-5, the higher score represents better manner on food hygiene.The scores for practice on food hygiene were reason from 50 questions based on an audit that observed on premises. The way of reducing cross contamination on food handlers/vendors was noted e.g. personal hygiene, food storage, pest control and utensil/ equipment. The source of water offer was investigated also the ice (whether commercially bought or self-made). The presence of food outdoor facilities and sanitary utilities was determined e.g. accessibility of toilets, adequate washing facilities, sink, surface, waste, and food packaging. The availability of cool storage/refrigeration storage was also checked.For microbial contaminant testing, VBRG dip slide type was used to determine whether there is certify of entero bactericeae and mold in the food street premises e.g. cutting board, utensil, plate, provide and other food equipment.3.3 DataCollectionAn interview survey was carried out in one sub-district in Bandung city in November 2016. The minimum number of food street vendors was randomly selected as much as the result from prior cogent evidence questionnaire tests. The validation of questionnaire process has been conducted in July 2016 in Bandung city for improving the questionnaire and ascertain the appropriate sampling size also an area which should be chosen. The precedent size minimum required for the study are reckon based on as the result of the prior validation study. Based on the level of significant of 5% with a confidence interval of 95%, 253 premises/ respondents are needed for this study. In this cross-sectional study, we surveyed 272 respondents from one sub-district. typesetters case to face interview was conducted in November 2016 by using Bahasa/Indonesian vocabulary and common Sundanese language as an ethnic language in the study area. All study instruments were in Bahasa/ Indonesia version and interview were taken on their premises. The study was supported by assistant researchers, as interviewers, who had food science background and understood both languages. The interviewer had been trained with regard to study such as food safety in a brief view, how to conduct the survey, interview method, study instrument, and ethical requirement including informed consent. The interviews were set in respondents premises to easier for answering the questions and to observe their practice on food hygiene. communicate consent form was read out by the interviewer. The interview taken as well as the respondents were agreed to participate, questions were read out by interviewers, and interviewers also marked the answer on the questionnaires instruments. The interviewers also acted as an attendee for observing the hygiene practice on their premises and recorded into practice audit sheet.Sampling for determining microbial contamination used a dip slide that consists two agar-agar-agar sides, the first side the red side was used to confirm the presen ce of Entero Bacteriaceae family and the second side that sandy color for mold. The sampling procedures wereRemove the dip-slide from the tube by pulling the pliant tab at the top of the dip-slide. Take care not to allow the dip-slide agar (the jelly type substance on each side) to hit the edge of the clear plastic tube.Place dip slide agar down onto the surface, and make sure the entire agar has full jot with the surface. Keep the agar applied to the surface for approximately 20 seconds, thence turn over to the other side and apply the other agar to the surface.Replace the dip-slide into the sterile plastic tube taking care not to damage the agar. Next, place the dip-slide tube into a dip slide incubator at 37 0C or warm place. The incubation period is 2- 3 days for bacteria. The optimum temperature for most mold/yeast is from 27 0C to 30 0C and the incubation time is 2 7 days.After 3 days, generally, both of results were read and recorded. Bacteria present in the sample liquid will grow and form colonies. The selective agar for Entero Bacteriaceae colonies will appear in red. A bacterial reference chart is used to determine the number of bacteria in the sample. The bacteria reference level has five charts that showed how many an(prenominal) colony-forming-unit( CFU)/cm2 e.g. 2.5 (very slight growth), 12 (slight growth), 40 ( keep back growth), 100(heavy growth) and 250 (very heavy growth). While the evidence of mold form appears in the furry colony. The chart of mold consists of slight (0.4), moderate (1.6) and heavy (4).3.4 statistical analysisFood safety knowledge scores for the respondents were, mensurable based on the multiple choice answer from each question, only for the facts of set up answers was assigned a score +1 and 0 in the case of dont know/wrong option.For ten attitude questions were calculated from the Likert scale point 1-5, for question number 2, 6 and 9, the reversible point was used to calculate the point because it was a negative question.The answers were classified as +1 point when the auditor/interview found out the correct evidence on respondents premises and 0 points when they failed to find it. However, not accessible marked for a respondent who did not have the correlation item with the type of food. The total percent score for the respondents attitude was then calculated by sum up all score in total.Statistical analysis of the association between Knowledge, Attitude and Practice (KAP) questionnaire answers, social demographic characteristics and food information also microbial contamination level were carried out to determine the relationship between them and explore the pattern.Data were analyzed by SPSS version 20. Based on the level of significant of 5% with a confidence interval of 95%, all analyses were considered statistically significant at P 0.05.The descriptive analysis, Fishers square test, was performed to describe socio-demographics characteristics of the respondents. Analysis of varian ce (ANOVA) and t-test was used for comparing mean scores between all factors and observing the relationships between KAP and predicted factors that may influence on KAP.Furthermore, to investigate whether this relationship systematically varied by specific socio-demographic characteristics for Independent variables included age, gender, and education level, and work experience, type of job which was full time or part time and having tended to(p) courses on food hygiene were conducted.EthicalconsiderationreviewThis study has approved by ethical motive Committee of the University of Birmingham, School of Chemistry Engineering, United Kingdom. The identity of respondents will be treated securely and the outcome only will be used for academic purpose. The researcher and university supervisor will keep all data collection with confidential care.Chapter IV RESULT4.1 SociodemographicWe obtained 272 responses from one area, 269 participants have complete the questions (response rate= 98.8 9%). Distribution of some socio-demographics characteristics respondents described in Table 1. variable categoryNumber%GenderMale20576.21Female6423.79 suppurate group (years)Teen(15-24)4215.61Young people (25-40)10237.92Mature (41-60)11944.24Elderly ( 60)62.23Marital StatusMarried21680.30Unmarried5319.70Education LevelNo Schooling51.86Elementary school7126.39 subaltern High School9936.80High school7829.00 parchment103.72Graduate62.23Profit per day (IDR) 50 K176.3250 100 K13148.70101 200 K6423.79201 300 K269.67301 400 K93.35 401 K228.18Eat your own productNever134.83Rarely (1 4 times a month)6825.28Sometimes (1-4 times a week)7527.88Often ( 4 times a week)3513.01Very often (every day)7829.00Job typePart time51.86Full time26498.144.2 Food premises information