Tag Archives: treatment

219–224 H.C. Kurc and C.B. Sisman
The prevention of harmful gases and odours dispersion by biofiltration in the animal farm
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The prevention of harmful gases and odours dispersion by biofiltration in the animal farm

H.C. Kurc and C.B. Sisman*

Namık Kemal University. Faculty of Agriculture, Department of Biosystem Engineering, Suleymanpasa, TR 59030 Tekirdag, Turkey
*Correspondence: cbsisman@nku.edu.tr

Abstract:

Animal farms are have to be controlled regarding to environmental issues beacuse of their waste’s effects. Dispersion of harmful gases and odour is some most important effect of animal waste. Decomposition of animal waste may cause dispersion of harmful gases such as ammonia, methane, carbon dioxide, hydrogen sulfide etc. and odours. Harmful gases and odours impact on human and animal welfare negatively. Biofiltration is a technique used to prevent the dispersion of harmful gases and odour on animal farms. Especially some animal production types such as swine and poultry farms may cause great problem in terms of harmful gases and odour, so biofiltration has been seen as an effective method treating polluted air in these farms. The process of biofiltration is conducted based on biological degradation of pollutants. The bed materials such as litter, mulch and woodchips etc. are used in biofiltration to ensure microbiological environment. In this study, it was purposed to give information about the biofiltration, its basic principles and usage on animal farms based on conducted researches.

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1315–1327 S. Kampuse, L. Tomsone, Z. Krūma, M. Šabovics and I. Skrabule
Effect of lovage phenolics to formation of acrylamide in French fries
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Effect of lovage phenolics to formation of acrylamide in French fries

S. Kampuse¹*, L. Tomsone¹, Z. Krūma¹, M. Šabovics¹ and I. Skrabule²

¹Latvia University of Agriculture, Department of Food Technology, St. Rigas 22, LV-3004 Jelgava, Latvia
²Institute of Agricultural Resources and Economics, St. Zinatnes 2, LV-4126 Priekuli, Latvia
*Correspondence: skampuse@inbox.lv

Abstract:

 One of the novel methods for reduction of acrylamide in food is application of plant phenolics in technological process of Latvian plants as lovage contain significant amounts of plant phenolics and other natural antioxidants. The aim of current research was to determine the effect of lovage extracts to the formation of acrylamide in French fries. Variety ’Lenora’ potatoes were used. Potatoes were sliced and blanched in hot water (85 ± 2 °C 8 min). After blanching samples were treated with lovage water and ethanol extracts and four samples were obtained: control (without additional treatment); SW – sprayed with water extract, IMW – immersed in water extract, SE sprayed with ethanol extract. After treatment all samples were fried in oil (180 ± 2 °C) for 7 minutes. Total phenolic (TPC), vitamin C content and antioxidant activity (DPPH and ABTS) were determined for all samples before and after frying. For fried potatoes acrylamide and breaking force with texture analyser were determined. TPC of samples during frying decreased significantly but comparing fried samples the highest TPC in SE sample was determined. The highest DPPH radical scavenging activity was observed in samples treated with water extract but during frying the DPPH activity for all treated samples was lower than to control sample. The most significant changes in ABTS radical scavenging activity were observed and also the highest activity of sample SE was observed. Vitamin C content decreased significantly during frying, the highest vitamin C content in SE sample was determined. The highest maximal breaking force of fried potatoes was detected for sample IMW, but the lowest for sample SE. The lowest acrylamide content was found in sample, which was sprayed with lovage-water extract.

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