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properties</title> <meta name="description" content="Search results for: fresh properties"> <meta name="keywords" content="fresh properties"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="fresh properties"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 9757</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: fresh properties</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9757</span> Exploring the Biochemical and Therapeutic Properties of Aged Garlic</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farhan%20Saeed">Farhan Saeed</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The core objective of this work is to explicate the biochemical and therapeutic properties of aged garlic. For this purpose, two varieties of garlic were obtained from Ayub Agricultural Research Institute (AARI) Faisalabad-Pakistan. Additionally, fresh garlic was converted into aged garlic via fermentation method in the incubator at 70 to 80 % humidity level and 60C0 temperature for one month. Similarly, biochemical and antioxidant properties of fresh and aged garlic were also elucidated. Mean values showed that moisture content was decreased, whereas crude fat, crude protein, crude fiber, crude ash and total carbohydrates were enhanced after fermentation. Additionally, crude protein of fresh and aged garlic was 7.57±0.16 and 5.52±0.12%, respectively, whilst 9.68±0.41 and 8.78±0.29%, respectively, after the fermentation process. In addition, NFE contents were also enhanced up to 39% after the fermentation method. Moreover, Zn, S, Al, K, Fe, Na, Mg, and Cu contents were also increased. Furthermore, Total phenolic contents (TPC) of fresh and aged garlic were 2498.70 & 2188.50mg GAE/kg whilst 3008.59, & 2591.81mg GAE/kg for aged garlic. In conclusion, aged garlic explicated the better biochemical properties, mineral profile and antioxidant properties as compared to fresh garlic. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aged%20garlic" title="aged garlic">aged garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20values" title=" nutritional values"> nutritional values</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive%20properties" title=" bioactive properties"> bioactive properties</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a> </p> <a href="https://publications.waset.org/abstracts/143777/exploring-the-biochemical-and-therapeutic-properties-of-aged-garlic" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/143777.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">174</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9756</span> Influence of the Mixer on the Rheological Properties of the Fresh Concrete</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alexander%20Nitsche">Alexander Nitsche</a>, <a href="https://publications.waset.org/abstracts/search?q=Piotr-Robert%20Lazik"> Piotr-Robert Lazik</a>, <a href="https://publications.waset.org/abstracts/search?q=Harald%20Garrecht"> Harald Garrecht</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The viscosity of the concrete has a great influence on the properties of the fresh concrete. Fresh concretes with low viscosity have a good flowability, whereas high viscosity has a lower flowability. Clearly, viscosity is directly linked to other parameters such as consistency, compaction, and workability of the concrete. The above parameters also depend very much on the energy induced during the mixing process and, of course, on the installation of the mixer itself. The University of Stuttgart has decided to investigate the influence of different mixing systems on the viscosity of various types of concrete, such as road concrete, self-compacting concrete, and lightweight concrete, using a rheometer and other testing methods. Each type is tested with three different mixers, and the rheological properties, namely consistency, and viscosity are determined. The aim of the study is to show that different types of concrete mixed with different types of mixers reach completely different yield points. Therefore, a 3 step procedure will be introduced. At first, various types of concrete mixtures and their differences are introduced. Then, the chosen suspension mixer and conventional mixers, which are going to be used in this paper, will be discussed. Lastly, the influence of the mixing system on the rheological properties of each of the select mix designs, as well as on fresh concrete, in general, will be presented. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=rheological%20properties" title="rheological properties">rheological properties</a>, <a href="https://publications.waset.org/abstracts/search?q=flowability" title=" flowability"> flowability</a>, <a href="https://publications.waset.org/abstracts/search?q=suspension%20mixer" title=" suspension mixer"> suspension mixer</a>, <a href="https://publications.waset.org/abstracts/search?q=viscosity" title=" viscosity"> viscosity</a> </p> <a href="https://publications.waset.org/abstracts/118870/influence-of-the-mixer-on-the-rheological-properties-of-the-fresh-concrete" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/118870.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">144</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9755</span> Effects of Gamma Irradiation on Chemical and Antioxidant Properties of Iranian Native Fresh Barberry Fruit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Samira%20Berenji%20Ardestani">Samira Berenji Ardestani</a>, <a href="https://publications.waset.org/abstracts/search?q=Hamid%20Reza%20Akhavan"> Hamid Reza Akhavan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Gamma irradiation greatly reduces the potential microbiological risk of fresh fruits, resulting in improved microbial safety as well as extending their shelf life. The effects of 0.5-2 kGy gamma doses on some physicochemical, microbial and sensory properties of fresh barberry fruits (<em>Berberis vulgaris</em>) during refrigerated storage for 40 days were evaluated. The total anthocyanin and total phenolic contents of barberry fruits decreased in a dose-dependent manner immediately after irradiation and after subsequent storage. In general, it is recommended that, according to the effect of gamma radiation on physicochemical, microbial and sensorial characteristics, doses of 1.25-2 kGy could be used. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20property" title="antioxidant property">antioxidant property</a>, <a href="https://publications.waset.org/abstracts/search?q=barberry%20fruit" title=" barberry fruit"> barberry fruit</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical%20properties" title=" chemical properties"> chemical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=gamma%20irradiation" title=" gamma irradiation"> gamma irradiation</a> </p> <a href="https://publications.waset.org/abstracts/81364/effects-of-gamma-irradiation-on-chemical-and-antioxidant-properties-of-iranian-native-fresh-barberry-fruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/81364.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">279</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9754</span> Psyllium (Plantago) Gum as an Effective Edible Coating to Improve Quality and Shelf Life of Fresh-Cut Papaya (Carica papaya)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Basharat%20Yousuf">Basharat Yousuf</a>, <a href="https://publications.waset.org/abstracts/search?q=Abhaya%20K.%20Srivastava"> Abhaya K. Srivastava</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Psyllium gum alone and in combination with sunflower oil was investigated as a possible alternative edible coating for improvement of quality and shelf life of fresh-cut papaya. Different concentrations including 0.5, 1 and 1.5 percent of psyllium gum were used for coating of fresh-cut papaya. In some samples, refined sunflower oil was used as a lipid component to increase the effectiveness of coating in terms of water barrier properties. Soya lecithin was used as an emulsifier in coatings containing oil. Pretreatment with 1% calcium chloride was given to maintain the firmness of fresh-cut papaya cubes. 1% psyllium gum coating was found to yield better results. Further, addition of oil helped to maintain the quality and acted as a barrier to water vapour, therefore, minimizing the weight loss. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coating" title="coating">coating</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh-cut" title=" fresh-cut"> fresh-cut</a>, <a href="https://publications.waset.org/abstracts/search?q=gum" title=" gum"> gum</a>, <a href="https://publications.waset.org/abstracts/search?q=papaya" title=" papaya"> papaya</a>, <a href="https://publications.waset.org/abstracts/search?q=psylllium" title=" psylllium"> psylllium</a> </p> <a href="https://publications.waset.org/abstracts/26199/psyllium-plantago-gum-as-an-effective-edible-coating-to-improve-quality-and-shelf-life-of-fresh-cut-papaya-carica-papaya" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26199.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">509</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9753</span> Properties of Rhizophora Charcoal for Product Design</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tanutpong%20Phriwanrat">Tanutpong Phriwanrat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research investigated the properties of Rhizophora charcoal for product design on 3 aspects: electrical conductor, impurity absorption, and fresh fruit shelf life. After the study, the properties of Rhizophora charcoal were applied to produce local product model at Ban Yisarn, Ampawa District, Samudsongkram Province which can add value to the Rhizophora charcoal as one of the OTOP (One-Tambon-One product). The results showed that the Rhizophora charcoal is not an electrical conductor but good liquid impurity absorber and it can extend fresh fruit shelf life. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=design" title="design">design</a>, <a href="https://publications.waset.org/abstracts/search?q=product%20design" title=" product design"> product design</a>, <a href="https://publications.waset.org/abstracts/search?q=properties%20of%20rhizophora" title=" properties of rhizophora"> properties of rhizophora</a>, <a href="https://publications.waset.org/abstracts/search?q=rhizophora%20charcoal" title=" rhizophora charcoal"> rhizophora charcoal</a> </p> <a href="https://publications.waset.org/abstracts/6689/properties-of-rhizophora-charcoal-for-product-design" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6689.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">401</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9752</span> A Study on the Influence of Internal Sulfate on the Properties of Self-Compacting Concrete</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abbas%20S.%20Al-Ameeri%20Rawaa%20H.%20Issa">Abbas S. Al-Ameeri Rawaa H. Issa </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The internal sulfate attack is considered as a very important problem of concrete manufacture in Iraq and Middle East countries. Sulfate drastically influences the properties of concrete. This experimental study is aimed at investigating the effect of internal sulfates on fresh and some of the hardened properties of self compacting concrete (SCC) made from locally available materials. Tests were conducted on five mixes, with five SO3 levels (3.9, 5, 6, 7 and 8) (% by wt. of cement). The last four SO3 levels are outside the limits of the Iraqi specifications (IQS NO.45/1984). The results indicated that sulfate passively influenced the fresh properties such as decreased workability, and effect on hardened properties of the self compacting concrete. Also, the result indicated the optimum SO3 content which gives maximum strength and little tendency to expanding, which showed up at a content equal to 5% (by wt of cement), is more than acceptable limits of Iraqi specifications. Further increase in sulfates content in concrete after this optimum value showed a considerable reduction in mechanical properties of self-compacting concrete, and increment in expansion of concrete. The percentages of reduction in compressive strength, splitting tensile strength, flexural strength, static modulus of elasticity and ultrasonic pulse velocity at their later age were ranged between 10.89-36.14%, 12.90-33.33%, 7.98-36.35%, 16.36 -38.37% and 1.03-10.88% respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=self-compacting%20concrete" title="self-compacting concrete">self-compacting concrete</a>, <a href="https://publications.waset.org/abstracts/search?q=sulfate%20attack" title=" sulfate attack"> sulfate attack</a>, <a href="https://publications.waset.org/abstracts/search?q=internal%20sulfate%20attack" title=" internal sulfate attack"> internal sulfate attack</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20properties" title=" fresh properties"> fresh properties</a>, <a href="https://publications.waset.org/abstracts/search?q=harden%20properties" title=" harden properties"> harden properties</a>, <a href="https://publications.waset.org/abstracts/search?q=optimum%20SO3%20content" title=" optimum SO3 content "> optimum SO3 content </a> </p> <a href="https://publications.waset.org/abstracts/11393/a-study-on-the-influence-of-internal-sulfate-on-the-properties-of-self-compacting-concrete" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11393.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">270</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9751</span> Influence of Cooking on the Functional Properties of Dioscorea Schimperiana During Chips Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Djeukeu%20Asongni%20William">Djeukeu Asongni William</a>, <a href="https://publications.waset.org/abstracts/search?q=Leng%20Marlyse"> Leng Marlyse</a>, <a href="https://publications.waset.org/abstracts/search?q=Gouado%20Inocent"> Gouado Inocent</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Process for obtaining D. schimperiana chips involves a long period of cooking followed by drying of obtained products in the sun. Such a process could induce the modification of the functional properties of the chips, thus reducing the technological uses of these products. This study was conducted with a view to assessing the impact of this process on the chips of D. schimperiana. Methods: The chips used were purchased in Baham, Bamendjou and Bagangté markets during the month of February 2013. A representative sample of each market chips was formed by mixing the chips of several sellers. The control sample consisted of fresh yams that have been sliced to the average size of local chips then dried in the oven at 45 ° C for 36 h. On each sample was performed the analysis of the physico-chemical properties (carbohydrates, lipids, proteins, iron , phosphorus, reducing sugars, ash and total starch) and gelling properties both with and without inhibitor alpha-amylases (0.018 and 0.146 mol / l). Results: Results show that the levels of ash 2.99 g / 100gms, iron 1.01 g / 100gms and phosphorus 532.06 mg / 100gms fresh sample were significantly higher than those of the products obtained in the traditional process. The functional properties of the chips obtained from different methods shows that the peak viscosity of the fresh sample is larger than the other samples with or without inhibitor. In addition, the fresh sample has the lowest breakdown under the same conditions. Conclusion: These results show that traditional process reduces technological potential of chips, thus limiting the value of D. schimperiana. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dioscorea%20schimperiana" title="Dioscorea schimperiana">Dioscorea schimperiana</a>, <a href="https://publications.waset.org/abstracts/search?q=chips" title=" chips"> chips</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20properties" title=" functional properties"> functional properties</a>, <a href="https://publications.waset.org/abstracts/search?q=technological%20properties" title=" technological properties"> technological properties</a>, <a href="https://publications.waset.org/abstracts/search?q=valorization" title=" valorization "> valorization </a> </p> <a href="https://publications.waset.org/abstracts/25093/influence-of-cooking-on-the-functional-properties-of-dioscorea-schimperiana-during-chips-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25093.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">402</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9750</span> Effect of Permeability Reducing Admixture Utilization on Sulfate Resistance of Self-Consolidating Concrete Mixture</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ali%20Mardani-Aghabaglou">Ali Mardani-Aghabaglou</a>, <a href="https://publications.waset.org/abstracts/search?q=Zia%20Ahmad%20Faqiri"> Zia Ahmad Faqiri</a>, <a href="https://publications.waset.org/abstracts/search?q=Semsi%20Yazici"> Semsi Yazici</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, the effect of permeability reducing admixture (PRA) utilization on fresh properties, compressive strength and sulfate resistance of self-consolidating concrete (SSC) were investigated. For this aim, two different commercial PRA were used at two utilization ratios as %0.1 and %0.2 wt. CEM I 42.5 R type cement and crushed limestone aggregate having Dmax of 15 mm were used for preparing of SCC mixtures. In all mixtures, cement content, water/cement ratio, and flow value were kept constant as 450 kg, 0.40 and 65 ± 2 cm, respectively. In order to obtain desired flow value, a polycarboxylate ether-based high range water reducing admixture was used at different content. T50 flow time, flow value, L-box, and U-funnel of SCC mixture were measured as fresh properties. 1, 3, 7 and 28-day compressive strength of SCC mixture were obtained on 150 mm cubic specimens. To investigate the sulfate resistance of SCC mixture 75x75x285 mm prismatic specimens were produced. After 28-day water curing, specimens were immersed in %5 sodium sulfate solution during 210 days. The length change of specimens was measured at 5-day time intervals up to 210 days. According to the test results, all fresh properties of SCC mixtures were in accordance with the European federation of specialist construction chemicals and concrete systems (EFNARC) critter for SCC mixtures. The utilization of PRA had no significant effect on compressive strength and fresh properties of SCC mixtures. Regardless of PRA type, sulfate resistance of SCC mixture increased by adding of PRA into the SCC mixtures. The length changes of the SCC mixtures containing %1 and %2 PRA were measured as %8 and %14 less than that of control mixture containing no PRA, respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=permeability%20reducing%20admixture" title="permeability reducing admixture">permeability reducing admixture</a>, <a href="https://publications.waset.org/abstracts/search?q=self-consolidating%20concrete" title=" self-consolidating concrete"> self-consolidating concrete</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20properties" title=" fresh properties"> fresh properties</a>, <a href="https://publications.waset.org/abstracts/search?q=sulfate%20resistance" title=" sulfate resistance"> sulfate resistance</a> </p> <a href="https://publications.waset.org/abstracts/99509/effect-of-permeability-reducing-admixture-utilization-on-sulfate-resistance-of-self-consolidating-concrete-mixture" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/99509.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">157</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9749</span> Effect Different Moisture States of Surface-treated Recycled Concrete Aggregate on Properties of Fresh and Hardened Concrete</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sallehan%20Ismail">Sallehan Ismail</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahyuddin%20Ramli"> Mahyuddin Ramli</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study examined the properties of fresh and hardened concretes as influenced by the moisture state of the coarse recycled concrete aggregates (RCA) after surface treatment. Surface treatment was performed by immersing the coarse RCA in a calcium metasilicate (CM) solution. The treated coarse RCA was maintained in three controlled moisture states, namely, air-dried, oven-dried, and saturated surface-dried (SSD), prior to its use in a concrete mix. The physical properties of coarse RCA were evaluated after surface treatment during the first phase of the experiment to determine the density and the water absorption characteristics of the RCA. The second phase involved the evaluation of the slump, slump loss, density, and compressive strength of the concretes that were prepared with different proportions of natural and treated coarse RCA. Controlling the moisture state of the coarse RCA after surface treatment was found to significantly influence the properties of the fresh and hardened concretes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=moisture%20state" title="moisture state">moisture state</a>, <a href="https://publications.waset.org/abstracts/search?q=recycled%20concrete%20aggregate" title=" recycled concrete aggregate"> recycled concrete aggregate</a>, <a href="https://publications.waset.org/abstracts/search?q=surface%20treatment" title=" surface treatment"> surface treatment</a> </p> <a href="https://publications.waset.org/abstracts/4188/effect-different-moisture-states-of-surface-treated-recycled-concrete-aggregate-on-properties-of-fresh-and-hardened-concrete" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/4188.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">263</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9748</span> Characterization of Calcined Clay Blended Self Compacting Concrete-Correlation between Super-Plasticizer Dosage and Self Compacting Concrete Properties</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kumator%20Josiphiah%20Taku">Kumator Josiphiah Taku</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Sustainability in construction is essential to the economic construction and can be achieved by the use of locally available construction materials. This research work, thus, uses locally available materials –calcined clay and Sandcrete SPR-300 superplasticizer in the production of Self Compacting Concrete (SCC) by investigating the correlation between the superplasticizer dosage and the fresh and hardened states properties of a grade 50 SCC made by incorporating a Calcined Clay (CC) – Portland Limestone Cement (PLC) blend as the cementitious matter at 20% replacement of PLC with CC and using CC as filler. The superplasticizer dosage was varied from 0.4 to 3.0% by weight of cementitious material and the slump, v-funnel, L-box and strength parameters investigated. The result shows a positive correlation between the increased dosage of the superplasticizer and the fresh and hardened states properties of the SCC up to 2% dosage. The J¬Spread¬, t¬500J¬, Slump flow, L-box H¬2¬/H¬1 ¬ratio and strength, all increases with SP dosage while the V-funnel flow decreased with SP dosage. Overall, SP ratio of 0.5 to 2.0 can be used in improving the properties of SCC produced using calcined clay both as filler and cementitious material. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=calcined%20clay" title="calcined clay">calcined clay</a>, <a href="https://publications.waset.org/abstracts/search?q=compressive%20strength" title=" compressive strength"> compressive strength</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh-state%20properties%20of%20SCC" title=" fresh-state properties of SCC"> fresh-state properties of SCC</a>, <a href="https://publications.waset.org/abstracts/search?q=self%20compacting%20concrete" title=" self compacting concrete"> self compacting concrete</a>, <a href="https://publications.waset.org/abstracts/search?q=superplasticizer%20dosage" title=" superplasticizer dosage"> superplasticizer dosage</a> </p> <a href="https://publications.waset.org/abstracts/123879/characterization-of-calcined-clay-blended-self-compacting-concrete-correlation-between-super-plasticizer-dosage-and-self-compacting-concrete-properties" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/123879.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">166</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9747</span> Use of High Hydrostatic Pressure as an Alternative Preservation Method for Fresh Dates, Rutab</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Salah%20Mohammed%20Al-Eid">Salah Mohammed Al-Eid</a>, <a href="https://publications.waset.org/abstracts/search?q=Siddig%20Hussein%20Hamad"> Siddig Hussein Hamad</a>, <a href="https://publications.waset.org/abstracts/search?q=Fahad%20Mohammed%20Aljassas"> Fahad Mohammed Aljassas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effects of high hydrostatic pressure (HHP) treatments on microbial contamination, chemical and physical properties of fresh dates (Rutab stage) were studied. Khalas, Barhi and Hilali cultivars were treated at 200, 250, 300 and 350 MPa using HHP research apparatus. The objective of such treatments was to preserve fresh dates without adversely affecting its properties. Treating fresh dates at 300 MPa for 5 minutes at 40°C reduced microbial contamination in about 2.5 log cycles. Applying 250 MPa was enough to control Rutab contamination with molds, yeasts, and coliforms. Both treatments were enough to reduce Rutab microbial contamination to acceptable levels. HHP caused no significant effect on Rutab chemical properties (moisture, sugars, protein, pectin and acidity). However, a slight decrease in moisture contents due to HHP was observed. Rutab lightness (L*) significantly decreased due to the application of HHP. Only Rutab treated at 300 MPs gave lower redness (a*) values compared with an untreated sample. The effect of 300 MPa on increasing yellowness (b*) was observed for Barhi and Hilali but decreasing for Khalas. The hardness of all Rutab cultivars significantly decreased as a result of HHP application. In fact, the pressure applied at 300 MPa had an adverse effect on texture, which may limit its suitability for use in Rutab preservation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=high%20hydrostatic%20pressure" title="high hydrostatic pressure">high hydrostatic pressure</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20dates%20%28Rutab%29" title=" fresh dates (Rutab)"> fresh dates (Rutab)</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20contamination" title=" microbial contamination"> microbial contamination</a>, <a href="https://publications.waset.org/abstracts/search?q=color" title=" color"> color</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a> </p> <a href="https://publications.waset.org/abstracts/53774/use-of-high-hydrostatic-pressure-as-an-alternative-preservation-method-for-fresh-dates-rutab" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53774.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">293</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9746</span> Fresh State Properties of Steel Fiber Reinforced Self Compacting Concrete</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anil%20Nis">Anil Nis</a>, <a href="https://publications.waset.org/abstracts/search?q=Nilufer%20Ozyurt%20Zihnioglu"> Nilufer Ozyurt Zihnioglu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The object of the study is to investigate fresh state properties of the steel fiber reinforced self-compacting concrete (SFR-SCC). Three different steel fibers; straight (Vf:0.5%), hooked-end long (Vf:0.5% and 1%) and hybrid fibers (0.5%short+0.5%long) were used in the research aiming to obtain flow properties of non-fibrous self-compacting concrete. Fly ash was used as a supplementary with an optimum dosage of 30% of the total cementitious materials. Polycarboxylic ether based high-performance concrete superplasticizer was used to get high flowability with percentages ranging from 0.81% (non-fibrous SCC) to 1.07% (hybrid SF-SCC) of the cement weight. The flowability properties of SCCs were measured via slump flow and V-funnel tests; passing ability properties of SCCs were measured with J-Ring, L-Box, and U-Box tests. Workability results indicate that small increase on the superplasticizer dosages compensate the adverse effects of steel fibers on flowability properties of SSC. However, higher dosage fiber addition has a negative effect on passing ability properties, causing blocking of the mixes. In addition, compressive strength, tensile strength, and four point bending results were given. Results indicate that SCCs including steel fibers have superior performances on tensile and bending strength of concrete. Crack bridging capability of steel fibers prevents concrete from splitting, yields higher deformation and energy absorption capacities than non-fibrous SCCs. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fiber%20reinforced%20self-compacting%20concrete" title="fiber reinforced self-compacting concrete">fiber reinforced self-compacting concrete</a>, <a href="https://publications.waset.org/abstracts/search?q=fly%20ash" title=" fly ash"> fly ash</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20state%20properties" title=" fresh state properties"> fresh state properties</a>, <a href="https://publications.waset.org/abstracts/search?q=steel%20fiber" title=" steel fiber"> steel fiber</a> </p> <a href="https://publications.waset.org/abstracts/45012/fresh-state-properties-of-steel-fiber-reinforced-self-compacting-concrete" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/45012.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">223</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9745</span> The Influence of Coarse Aggregate Morphology on Concrete Workability: A Case Study with Algerian Crushed Limestone</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ahmed%20Boufedah%20Badissi">Ahmed Boufedah Badissi</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmed%20Beroual"> Ahmed Beroual</a>, <a href="https://publications.waset.org/abstracts/search?q=Farid%20Boursas"> Farid Boursas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research aims to elucidate the role of coarse aggregate in influencing the fresh properties of normal-strength concrete. Specifically, it is aimed to identify the optimal gradation of coarse aggregate to enhance workability. While existing literature discusses the impact of aggregate granularity on concrete workability, more numerical data or models need to quantify the relationship between workability, granularity, and coarse aggregate shape. The main objective is to create a model that describes how coarse aggregate morphology contributes to fresh concrete properties. To investigate the effect of coarse aggregate gradation on Normal Strength Concrete (NSC) workability, various combinations of coarse aggregates (4/22.4 mm) were produced in the laboratory, utilizing three elementary classes: finer coarse aggregate 4/8 mm (Fca), medium coarse aggregate 8/16 mm (Mca), and coarser coarse aggregate 16/22.4 mm (Cca). We introduced a factor, FCR (Finer to Coarser coarse aggregate Ratio), as a numerical parameter to provide a quantitative evaluation and more detailed results analysis. Quantitative characterization parameters for coarse aggregate morphology were established, exploring the influence of particle size distribution, specific surface, and aggregate shape on workability. The research findings are significant for establishing correlations between coarse aggregate morphology and concrete properties. FCR emerges as a valuable tool for predicting the impact of aggregate gradation variations on concrete. The results of this study create a valuable database for construction professionals and concrete producers, affirming that the fresh properties of NSC are intricately linked to coarse aggregate morphology, particularly gradation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=morphology" title="morphology">morphology</a>, <a href="https://publications.waset.org/abstracts/search?q=coarse%20aggregate" title=" coarse aggregate"> coarse aggregate</a>, <a href="https://publications.waset.org/abstracts/search?q=workability" title=" workability"> workability</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20properties" title=" fresh properties"> fresh properties</a>, <a href="https://publications.waset.org/abstracts/search?q=gradation" title=" gradation"> gradation</a> </p> <a href="https://publications.waset.org/abstracts/181529/the-influence-of-coarse-aggregate-morphology-on-concrete-workability-a-case-study-with-algerian-crushed-limestone" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/181529.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">62</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9744</span> The Effect of Supplementary Cementitious Materials on Fresh and Hardened Properties of Self-Compacting Concretes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Akram%20Salah%20Eddine%20Belaidi">Akram Salah Eddine Belaidi</a>, <a href="https://publications.waset.org/abstracts/search?q=Said%20Kenai"> Said Kenai</a>, <a href="https://publications.waset.org/abstracts/search?q=El-Hadj%20Kadri"> El-Hadj Kadri</a>, <a href="https://publications.waset.org/abstracts/search?q=Bencha%C3%A2%20Benabed"> Benchaâ Benabed</a>, <a href="https://publications.waset.org/abstracts/search?q=Hamza%20Soualhi"> Hamza Soualhi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Self-compacting concrete (SCC) was developed in the middle of the 1980’s in Japan. SCC flows alone under its dead weight and consolidates itself without any entry of additional compaction energy and without segregation. As an integral part of a SCC, self-compacting mortars (SCM) may serve as a basis for the mix design of concrete since the measurement of the rheological properties of SCCs. This paper discusses the effect of using natural pozzolana (PZ) and marble powder (MP) in two alternative systems ratios PZ/MP = 1 and 1/3 of the performance of the SCC. A total of 11 SCC’s were prepared having a constant water-binder (w/b) ratio of 0.40 and total cementitious materials content of 475 kg/m3. Then, the fresh properties of the mortars were tested for mini-slump flow diameter and mini-V-funnel flow time for SCMs and Slumps flow test, L-Box height ratio, V-Funnel flow time and sieve stability for SCC. Moreover, the development in the compressive strength was determined at 3, 7, 28, 56, and 90 days. Test results have shown that using of ternary blends improved the fresh properties of the mixtures. The compressive strength of SCC at 90 days with 30% of PZ and MP was similar to those of ordinary concrete use in situ. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=self-compacting%20mortar" title="self-compacting mortar">self-compacting mortar</a>, <a href="https://publications.waset.org/abstracts/search?q=self-compacting%20concrete" title=" self-compacting concrete"> self-compacting concrete</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20pozzolana" title=" natural pozzolana"> natural pozzolana</a>, <a href="https://publications.waset.org/abstracts/search?q=marble%20powder" title=" marble powder"> marble powder</a>, <a href="https://publications.waset.org/abstracts/search?q=rheology" title=" rheology"> rheology</a>, <a href="https://publications.waset.org/abstracts/search?q=compressive%20strength" title=" compressive strength"> compressive strength</a> </p> <a href="https://publications.waset.org/abstracts/14200/the-effect-of-supplementary-cementitious-materials-on-fresh-and-hardened-properties-of-self-compacting-concretes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14200.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">375</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9743</span> Properties of Self-Compacting Concrete Mixed with Fly Ash</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abhinandan%20Singh%20Gill">Abhinandan Singh Gill</a>, <a href="https://publications.waset.org/abstracts/search?q=Gurbir%20Kaur%20Jawanda"> Gurbir Kaur Jawanda</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Since the introduction of self-consolidating concrete (SCC) in Japan during the late 1980’s, acceptance and usage of this concrete in the construction industry has been steadily gaining momentum. In the United States, the usage of SCC has been spearheaded by the precast concrete industry. Good SCC must possess the following key fresh properties: filling ability, passing ability, and resistance to segregation. Self-compacting concrete is one of 'the most revolutionary developments' in concrete research; this concrete is able to flow and to fill the most restocked places of the form work without vibration. There are several methods for testing its properties. In the fresh state: the most frequently used are slump flow test, L box and V-funnel. This work presents properties of self-compacting concrete, mixed with fly ash. The test results for acceptance characteristics of self-compacting concrete such as slump flow; V-funnel and L-Box are presented. Further, the compressive strength at the ages of 7, 28 days was also determined and results are included here. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=compressive%20strength" title="compressive strength">compressive strength</a>, <a href="https://publications.waset.org/abstracts/search?q=fly%20ash" title=" fly ash"> fly ash</a>, <a href="https://publications.waset.org/abstracts/search?q=self-compacting%20concrete" title=" self-compacting concrete"> self-compacting concrete</a>, <a href="https://publications.waset.org/abstracts/search?q=slump%20flow%20test" title=" slump flow test"> slump flow test</a>, <a href="https://publications.waset.org/abstracts/search?q=super%20plasticizer" title=" super plasticizer"> super plasticizer</a> </p> <a href="https://publications.waset.org/abstracts/24964/properties-of-self-compacting-concrete-mixed-with-fly-ash" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24964.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">411</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9742</span> Nutritional and Antioxidant Properties of Prickly Pear (Opuntia ficus indica Mill.) Grown in Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Asma%20Temagoult">Asma Temagoult</a>, <a href="https://publications.waset.org/abstracts/search?q=Bariza%20Zitouni"> Bariza Zitouni</a>, <a href="https://publications.waset.org/abstracts/search?q=Yassin%20Noui"> Yassin Noui</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cactus fruit contains different nutritional and functional components, which are used because of their benefits to human health, such as flavonoids, phenolic compounds, carotenoids and vitamins C. It has hypoglycemic and hypolipidemic action, and antioxidant properties related to anticarcinogenic, antiulcerogenic and immunomodulatory effects. The antioxidant and nutritional properties have been characterized in cactus prickly pear (Opuntia ficus-indica Mill.), cultivar yellow, grown in Arris area; Eastern of Algeria. The antioxidant properties of this cactus cultivar were higher than the others cactus cultivar in the world. The amount of fruit phenolic compounds revealed contents between 20.65 and 45.70 mg / 100 g of FW for total polyphenols and 0.519 - 0.591 mg / 100 g of FW for the flavonoids. The antioxidant activity was evaluated by DPPH radical scavenging and FRAP (ferric reducing antioxidant power) methods. The average recorded to the potassium content is about 1070 mg / 100 g of the fresh weight; sodium is 60.7 mg / 100 g of the fresh weight and 80 mg / 100g for the calcium. According to the high value of this cactus, it was considered as a good nutrient and important pharmaceutical resource. It could be used as a natural additive or substituted food supplement in many foodstuffs production, to benefit from these benefits. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20properties" title="antioxidant properties">antioxidant properties</a>, <a href="https://publications.waset.org/abstracts/search?q=DPPH" title=" DPPH"> DPPH</a>, <a href="https://publications.waset.org/abstracts/search?q=FRAP" title=" FRAP"> FRAP</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20properties" title=" nutritional properties"> nutritional properties</a>, <a href="https://publications.waset.org/abstracts/search?q=Opuntia%20ficus%20indica" title=" Opuntia ficus indica"> Opuntia ficus indica</a> </p> <a href="https://publications.waset.org/abstracts/70380/nutritional-and-antioxidant-properties-of-prickly-pear-opuntia-ficus-indica-mill-grown-in-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/70380.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">316</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9741</span> Solar Aided Vacuum Desalination of Sea-Water</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Miraz%20Hafiz%20Rossy">Miraz Hafiz Rossy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> As part of planning to address shortfalls in fresh water supply for the world, Sea water can be a huge source of fresh water. But Desalinating sea water to get fresh water could require a lots of fossil fuels. To save the fossil fuel in terms of save the green world but meet the up growing need for fresh water, a very useful but energy efficient method needs to be introduced. Vacuum desalination of sea water using only the Renewable energy can be an effective solution to this issue. Taking advantage of sensitivity of water's boiling point to air pressure a vacuum desalination water treatment plant can be designed which would only use sea water as feed water and solar energy as fuel to produce fresh drinking water. The study indicates that reducing the air pressure to a certain value water can be boiled at very low temperature. Using solar energy to provide the condensation and the vacuum creation would be very useful and efficient. Compared to existing resources, desalination is considered to be expensive, but using only renewable energy the cost can be reduced significantly. Despite its very few drawbacks, it can be considered a possible solution to the world's fresh water shortages. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=desalination" title="desalination">desalination</a>, <a href="https://publications.waset.org/abstracts/search?q=scarcity%20of%20fresh%20water" title=" scarcity of fresh water"> scarcity of fresh water</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20purification" title=" water purification"> water purification</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20treatment" title=" water treatment"> water treatment</a> </p> <a href="https://publications.waset.org/abstracts/73292/solar-aided-vacuum-desalination-of-sea-water" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/73292.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">392</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9740</span> An Investigation on Fresh and Hardened Properties of Concrete While Using Polyethylene Terephthalate (PET) as Aggregate</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Md.%20Jahidul%20Islam">Md. Jahidul Islam</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20K.%20M.%20Rakinul%20Islam"> A. K. M. Rakinul Islam</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Salamah%20Meherier"> M. Salamah Meherier</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigates the suitability of using plastic, such as polyethylene terephthalate (PET), as a partial replacement of natural coarse and fine aggregates (for example, brick chips and natural sand) to produce lightweight concrete for load bearing structural members. The plastic coarse aggregate (PCA) and plastic fine aggregate (PFA) were produced from melted polyethylene terephthalate (PET) bottles. Tests were conducted using three different water–cement (w/c) ratios, such as 0.42, 0.48, and 0.57, where PCA and PFA were used as 50% replacement of coarse and fine aggregate respectively. Fresh and hardened properties of concrete have been compared for natural aggregate concrete (NAC), PCA concrete (PCC) and PFA concrete (PFC). The compressive strength of concrete at 28 days varied with the water–cement ratio for both the PCC and PFC. Between PCC and PFC, PFA concrete showed the highest compressive strength (23.7 MPa) at 0.42 w/c ratio and also the lowest compressive strength (13.7 MPa) at 0.57 w/c ratio. Significant reduction in concrete density was mostly observed for PCC samples, ranging between 1977–1924 kg/m³. With the increase in water–cement ratio PCC achieved higher workability compare to both NAC and PFC. It was found that both the PCA and PFA contained concrete achieved the required compressive strength to be used for structural purpose as partial replacement of the natural aggregate; but to obtain the desired lower density as lightweight concrete the PCA is most suited. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=polyethylene%20terephthalate" title="polyethylene terephthalate">polyethylene terephthalate</a>, <a href="https://publications.waset.org/abstracts/search?q=plastic%20aggregate" title=" plastic aggregate"> plastic aggregate</a>, <a href="https://publications.waset.org/abstracts/search?q=concrete" title=" concrete"> concrete</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20and%20hardened%20properties" title=" fresh and hardened properties"> fresh and hardened properties</a> </p> <a href="https://publications.waset.org/abstracts/26288/an-investigation-on-fresh-and-hardened-properties-of-concrete-while-using-polyethylene-terephthalate-pet-as-aggregate" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26288.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">440</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9739</span> The Consumer Behavior and the Customer Loyalty of CP Fresh Mart Consumers in Bangkok</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kanmanas%20Muensak">Kanmanas Muensak</a>, <a href="https://publications.waset.org/abstracts/search?q=Somphoom%20Saweangkun"> Somphoom Saweangkun</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objectives of this research were to study the consumer behavior that affects the customer loyalty of CP Fresh Mart in Bangkok province. The sample of the study comprised 400 consumers over 15 years old who made the purchase through CP Fresh Mart in Bangkok. The questionnaires were used as the data gathering instrument, and the data were analyzed applying Percentage, Mean, Standard Deviation, Independent Sample t-test, Two- Way ANOVA, and Least Significant Difference, and Pearson’s Correlation Coefficient also. The result of hypothesis testing showed that the respondents of different gender, age, level of education, income, marital status and occupation had differences in consumer behavior through customer loyalty of CP Fresh Mart and the factors on customer loyalty in the aspects of re-purchase, word of mouth and price sensitive, promotion, process, and personnel had positive relationship with the consumer behavior through of CP Fresh Mart in Bangkok as well as. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=consumers%20in%20Bangkok" title="consumers in Bangkok">consumers in Bangkok</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer%20behavior" title=" consumer behavior"> consumer behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=customer%20loyalty" title=" customer loyalty"> customer loyalty</a>, <a href="https://publications.waset.org/abstracts/search?q=CP%20Fresh%20Mart" title=" CP Fresh Mart"> CP Fresh Mart</a>, <a href="https://publications.waset.org/abstracts/search?q=operating%20budget" title=" operating budget"> operating budget</a> </p> <a href="https://publications.waset.org/abstracts/44796/the-consumer-behavior-and-the-customer-loyalty-of-cp-fresh-mart-consumers-in-bangkok" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44796.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">330</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9738</span> Assay of Formulation of Fresh Cheese Using Lemon and Orange Juices as Clotting Agents</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=F.%20Bouchouka">F. Bouchouka</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Benamara"> S. Benamara</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present work is an attempt to prepare a fresh cheese using lemon juice and lemon juice / orange juice mixture as acidifying / clotting agents. A reference cheese is obtained by acidification with commercial vinegar. The analysis performed on the final product (fat, cheese yield, sensory analysis, rheological and bacteriological properties) confirmed the technical feasibility of a natural cheese, using a lemon juice and / or lemon juice / orange juice mixture as acidifying / clotting agents. In addition, a general acceptance test allowed to select the cheese sample acidified with lemon juice as the best, compared to the two other samples (lemon juice/orange juice acidification and commercial vinegar acidification). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=clotting%20agent" title="clotting agent">clotting agent</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20cheese" title=" fresh cheese"> fresh cheese</a>, <a href="https://publications.waset.org/abstracts/search?q=juice" title=" juice"> juice</a>, <a href="https://publications.waset.org/abstracts/search?q=lemon" title=" lemon"> lemon</a>, <a href="https://publications.waset.org/abstracts/search?q=orange" title=" orange"> orange</a> </p> <a href="https://publications.waset.org/abstracts/41937/assay-of-formulation-of-fresh-cheese-using-lemon-and-orange-juices-as-clotting-agents" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41937.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">251</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9737</span> Performance of Fiber Reinforced Self-Compacting Concrete Containing Different Pozzolanic Materials</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ahmed%20Fathi%20Mohamed">Ahmed Fathi Mohamed</a>, <a href="https://publications.waset.org/abstracts/search?q=Nasir%20Shafiq"> Nasir Shafiq</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhd%20Fadhil%20Nuruddin"> Muhd Fadhil Nuruddin</a>, <a href="https://publications.waset.org/abstracts/search?q=Ali%20Elheber%20Ahmed"> Ali Elheber Ahmed</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Steel fiber adds to Self-Compacting Concrete (SCC) to enhance it is properties and achieves the requirement. This research work focus on the using of different percentage of steel fiber in SCC mixture contains fly ash and microwave incinerator rice husk ash (MIRHA) as supplementary material. Fibers affect several characteristics of SCC in the fresh and the hardened state. To optimize fiber-reinforced self-compacting concrete (FSCC), The possible fiber content of a given mix composition is an essential input parameter. The aim of the research is to study the properties of fiber reinforced self–compacting (FRSCC) and to develop the expert system/computer program of mix proportion for calculating the steel fiber content and pozzolanic replacement that can be applied to investigate the compressive strength of FSCC mix. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=self-compacting%20concrete" title="self-compacting concrete">self-compacting concrete</a>, <a href="https://publications.waset.org/abstracts/search?q=silica%20fume" title=" silica fume"> silica fume</a>, <a href="https://publications.waset.org/abstracts/search?q=steel%20fiber" title=" steel fiber"> steel fiber</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20taste" title=" fresh taste"> fresh taste</a> </p> <a href="https://publications.waset.org/abstracts/1321/performance-of-fiber-reinforced-self-compacting-concrete-containing-different-pozzolanic-materials" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/1321.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">574</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9736</span> Changes in Textural Properties of Zucchini Slices with Deep-Fat-Frying</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Karacabey">E. Karacabey</a>, <a href="https://publications.waset.org/abstracts/search?q=%C5%9E.%20G.%20%C3%96z%C3%A7elik"> Ş. G. Özçelik</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Turan"> M. S. Turan</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Baltac%C4%B1o%C4%9Flu"> C. Baltacıoğlu</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20K%C3%BC%C3%A7%C3%BCk%C3%B6ner"> E. Küçüköner</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Changes in textural properties of zucchini slices under effects of frying conditions were investigated. Frying time and temperature were interested process variables like slice thickness. Slice thickness was studied at three levels (2, 3, and 4 mm). Frying process was performed at two temperature levels (160 and 180 °C) and each for five different process time periods (1, 2, 3, 5, 8 and 10 min). As frying oil sunflower oil was used. Before frying zucchini slices were thermally processes in boiling water for 90 seconds to inactivate at least 80% of plant’s enzymes. After thermal process, zucchini slices were fried in an industrial fryer at specified temperature and time pairs. Fried slices were subjected to textural profile analysis (TPA) to determine textural properties. In this extent hardness, elasticity, cohesion, chewiness, firmness values of slices were figured out. Statistical analysis indicated significant variations in the studied textural properties with process conditions (p < 0.05). Hardness and firmness were determined for fresh and thermally processes zucchini slices to compare each others. Differences in hardness and firmness of fresh, thermally processed and fried slices were found to be significant (p < 0.05). This project (113R015) has been supported by TUBITAK. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sunflower%20oil" title="sunflower oil">sunflower oil</a>, <a href="https://publications.waset.org/abstracts/search?q=hardness" title=" hardness"> hardness</a>, <a href="https://publications.waset.org/abstracts/search?q=firmness" title=" firmness"> firmness</a>, <a href="https://publications.waset.org/abstracts/search?q=slice%20thickness" title=" slice thickness"> slice thickness</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20temperature" title=" frying temperature"> frying temperature</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20time" title=" frying time"> frying time</a> </p> <a href="https://publications.waset.org/abstracts/28060/changes-in-textural-properties-of-zucchini-slices-with-deep-fat-frying" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28060.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">444</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9735</span> Utilization of Chicken Skin Based Products as Fat Replacers for Improving the Nutritional Quality, Physico-Chemical Characteristics and Sensory Attributes of Beef Fresh Sausage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hussein%20M.%20H.%20Mohamed">Hussein M. H. Mohamed</a>, <a href="https://publications.waset.org/abstracts/search?q=Hamdy%20M.%20B.%20Zaki"> Hamdy M. B. Zaki</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fresh sausage is one of the cheapest and delicious meat products that are gaining popularity all over the world. It is considered as a practice of adding value to low-value meat cuts of high fat and connective tissue contents. One of the most important characteristics of fresh sausage is the distinctive marbling appearance between lean and fatty portions, which can be achieved by using animal fat. For achieving the marbling appearance of fresh sausage, a lager amount of fat needs to be used. The use of animal fat may represent a health concern due to its content of saturated fatty acids and trans-fats, which increase the risk of heart diseases. There is a need for reducing the fat content of fresh sausage to obtain a healthy product. However, fat is responsible for the texture, flavor, and juiciness of the product. Therefore, developing reduced-fat products is a challenging process. The main objectives of the current study were to incorporate chicken skin based products (chicken skin emulsion, gelatinized chicken skin, and gelatinized chicken skin emulsion) during the formulation of fresh sausage as fat replacers and to study the effect of these products on the nutritional quality, physicochemical properties, and sensory attributes of the processed product. Three fresh sausage formulae were prepared using chicken skin based fat replacers (chicken skin emulsion, gelatinized chicken skin, and gelatinized chicken skin emulsion) beside one formula prepared using mesenteric beef fat as a control. The proximate composition, fatty acid profiles, Physico-chemical characteristics, and sensory attributes of all formulas were assessed. The results revealed that the use of chicken skin based fat replacers resulted in significant (P < 0.05) reduction of fat contents from 17.67 % in beef mesenteric fat formulated sausage to 5.77, 8.05 and 8.46 in chicken skin emulsion, gelatinized chicken skin, and gelatinized chicken skin emulsion formulated sausages, respectively. Significant reduction in the saturated fatty acid contents and a significant increase in mono-unsaturated, poly-unsaturated, and omega-3 fatty acids have been observed in all formulae processed with chicken skin based fat replacers. Moreover, significant improvements in the physico-chemical characteristics and non-significant changes in the sensory attributes have been obtained. From the obtained results, it can be concluded that the chicken skin based products can be used safely to improve the nutritional quality and physico chemical properties of beef fresh sausages without changing the sensory attributes of the product. This study may encourage meat processors to utilize chicken skin based fat replacers for the production of high quality and healthy beef fresh sausages. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20skin%20emulsion" title="chicken skin emulsion">chicken skin emulsion</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20sausage" title=" fresh sausage"> fresh sausage</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatinized%20chicken%20skin" title=" gelatinized chicken skin"> gelatinized chicken skin</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatinized%20chicken%20skin%20emulsion" title=" gelatinized chicken skin emulsion"> gelatinized chicken skin emulsion</a> </p> <a href="https://publications.waset.org/abstracts/119610/utilization-of-chicken-skin-based-products-as-fat-replacers-for-improving-the-nutritional-quality-physico-chemical-characteristics-and-sensory-attributes-of-beef-fresh-sausage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/119610.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">130</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9734</span> Growth and Yield Assessment of Two Types of Sorghum-Sudangrass Hybrids as Affected by Deficit Irrigation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Abbas%20Khalaf">A. Abbas Khalaf</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Issazadeh"> L. Issazadeh</a>, <a href="https://publications.waset.org/abstracts/search?q=Z.%20Arif%20Abdullah"> Z. Arif Abdullah</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Hassanpour"> J. Hassanpour</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In order to evaluate the growth and yield properties of two Sorghum-Sudangrass hybrids under different irrigation levels, an investigation was done in the experiment site of Collage of Agriculture, University of Duhok, Kurdistan region of Iraq (36°5´38<sup>⸗</sup> N, 42°52´02<sup>⸗</sup> E) in the years 2015-16. The experiment was conducted under Randomized Complete Block Design (RCBD) with three replications, which main factor was irrigation treatments (I<sub>100</sub>, I<sub>75 </sub>and I<sub>50</sub>) according to evaporation pan class A and type of Sorghum-Sudangrass hybrids (KH12SU9001, G<sub>1</sub>) and (KH12SU9002, G<sub>2</sub>) were factors of subplots. The parameters studied were: plant height (cm), number of green leaves per plant; leaf area (m<sup>2</sup>/m<sup>2</sup>), stem thickness (mm), percent of protein, fresh and dry biomass (ton.ha<sup>-1</sup>) and also crop water productivity. The results of variance analysis showed that KH12SU9001 variety had more amount of leaf area, percent of protein, fresh and dry biomass yield in comparison to KH12SU9002 variety. By comparing effects of irrigation levels on vegetative growth and yield properties, results showed that amount of plant height, fresh and dry biomass weight was decreased by decreasing irrigation level from full irrigation regime to 5 <sub>o</sub>% of irrigation level. Also, results of crop water productivity (CWP) indicated that improvement in quantity of irrigation would impact fresh and dry biomass yield significantly. Full irrigation regime was recorded the highest level of CWP (1.28-1.29 kg.m<sup>-3</sup>). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=deficit%20irrigation" title="deficit irrigation">deficit irrigation</a>, <a href="https://publications.waset.org/abstracts/search?q=growth" title=" growth"> growth</a>, <a href="https://publications.waset.org/abstracts/search?q=sorghum-sudangrass%20hybrid" title=" sorghum-sudangrass hybrid"> sorghum-sudangrass hybrid</a>, <a href="https://publications.waset.org/abstracts/search?q=yield" title=" yield"> yield</a> </p> <a href="https://publications.waset.org/abstracts/105913/growth-and-yield-assessment-of-two-types-of-sorghum-sudangrass-hybrids-as-affected-by-deficit-irrigation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/105913.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">138</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9733</span> Gender Differences in Emotional Adjustment of Fresh Students in Kwara State University Malete, Kwara State, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Usman%20Tunde%20Saadu">Usman Tunde Saadu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study examined gender differences in emotional adjustment of fresh students in Kwara State University, Malete. The descriptive survey design was adopted for the study, and 300 fresh students were randomly selected across the six colleges in the University. An adapted Questionnaire from Nadia (2012) was used to collect data from respondents on emotional adjustment. One research question was answered with a descriptive statistic of frequency count and percentage, and one hypothesis was tested with t-test statistical analysis at 0.05 level of significance. Findings of the study revealed that fresh students have a low level of emotional adjustment, and male students were found to have more emotional adjustment than female. Based on these findings, the researcher, therefore, concluded that fresh students have a low level of emotional adjustment. Based on these findings, the researcher recommended among others that emotional adjustment skills should be introduced into the secondary school curriculum to give students the opportunity to learn about these skills before they are being admitted into University. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=emotional%20adjustment" title="emotional adjustment">emotional adjustment</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20students" title=" fresh students"> fresh students</a>, <a href="https://publications.waset.org/abstracts/search?q=gender%20differences" title=" gender differences"> gender differences</a>, <a href="https://publications.waset.org/abstracts/search?q=students" title=" students"> students</a> </p> <a href="https://publications.waset.org/abstracts/113453/gender-differences-in-emotional-adjustment-of-fresh-students-in-kwara-state-university-malete-kwara-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/113453.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">188</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9732</span> Study on Shelf Life and Textural Properties of Minimal Processed Mixed Fruits</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kaavya%20Rathnakumar">Kaavya Rathnakumar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Minimally processed fruits have the attributes of convenience and fresh like quality. In minimally processed products, the cells of the tissue are alive, and the essential nutrients and flavours are retained. Some of the procedures include washing, trimming, sorting, cutting, slicing and shredding. Fruits such as pineapple and guava were taken for the study of textural properties for a period of five days. After the performance of various unit operations 50g cubes of pineapple and guava has been weighed. For determining the textural properties, samples were taken in which set of 12 samples were treated by using 1% citric acid solution and dried for 5 minutes the remaining set of 12 samples were untreated. In set of treated samples 6 were vacuum packed and stored in the refrigerator, and the other sample was normally stored. For untreated samples was done in a similar way. In texture profile analysis the force required for 1cm penetration of 2mm cylindrical needle inside the fruits were recorded for all packages. It was observed that guava the fresh sample had a force of penetration of 3250mm and as the days increased the force decreased to 357.4 mm for vacuum packed refrigerated storage. In the case of pineapple, the force of penetration of the fresh sample was 2325mm which was decreased to 26.3mm on the fourth day and very low at the fifth day for vacuum packed refrigerated storage. But in case of untreated samples, the fruits were spoiled may be because of no pre-treatment and packaging. Comparatively, it was found that vacuum packed refrigerated samples had higher shelf life than normal packed samples in ambient conditions. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=1%25%20citric%20acid%20solution" title="1% citric acid solution">1% citric acid solution</a>, <a href="https://publications.waset.org/abstracts/search?q=normal%20packed" title=" normal packed"> normal packed</a>, <a href="https://publications.waset.org/abstracts/search?q=refrigerated%20storage" title=" refrigerated storage"> refrigerated storage</a>, <a href="https://publications.waset.org/abstracts/search?q=vacuum%20packed" title=" vacuum packed"> vacuum packed</a> </p> <a href="https://publications.waset.org/abstracts/56556/study-on-shelf-life-and-textural-properties-of-minimal-processed-mixed-fruits" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56556.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">193</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9731</span> Mechanical Properties and Durability of Concretes Manufactured Using Pre-Coated Recycled Fine Aggregate</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=An%20Cheng">An Cheng</a>, <a href="https://publications.waset.org/abstracts/search?q=Hui-Mi%20Hsu"> Hui-Mi Hsu</a>, <a href="https://publications.waset.org/abstracts/search?q=Sao-Jeng%20Chao"> Sao-Jeng Chao</a>, <a href="https://publications.waset.org/abstracts/search?q=Wei-Ting%20Lin"> Wei-Ting Lin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigated the mechanical properties and durability of concrete produced using recycled fine aggregate (RFA) pre-coated with fly ash, slag, and a polymer solution (PVA). We investigated the physical and microscopic properties of fresh concrete while adjusting several of the fabrication parameters, such as the constituent makeup and thickness of RFA pre-coatings. The study is divided into two parts. The first part involves mortar testing in which the RFA used for coating had a water/cement ratio of 0.5 and fly ash, slag, and PVA viscosity of 5~6cps, 21~26cps, 25~30cps, or 44~50cps. In these tests, 100% of the natural fine aggregate was replaced by RCA. The second part of the study involved the mixing of concrete with 25% FRA, which was respectively coated with fly ash, slag, or PVA at a viscosity of 44~50cps. In these tests, the water/cement ratio was either .4 or 0.6. The major findings in this study are summarized as follows: Coating RFA coated with fly ash and PVA was shown to increase flow in the fresh concrete; however, the coating of FRA with slag resulted in a slight decrease in flow. Coating FRA with slag was shown to improve the compressive and splitting strength to a greater degree than that achieved by coating FRA with fly ash and PVA. The mechanical properties of concrete mixed with slag were shown to increase with the thickness of the coating. Coating FRA with slag was also shown to enhance the durability of the concrete, regardless of the water/cement ratio. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=recycled%20fine%20aggregates" title="recycled fine aggregates">recycled fine aggregates</a>, <a href="https://publications.waset.org/abstracts/search?q=pre-coated" title=" pre-coated"> pre-coated</a>, <a href="https://publications.waset.org/abstracts/search?q=fly%20ash" title=" fly ash"> fly ash</a>, <a href="https://publications.waset.org/abstracts/search?q=slag" title=" slag"> slag</a>, <a href="https://publications.waset.org/abstracts/search?q=pre-coated%20thickness" title=" pre-coated thickness"> pre-coated thickness</a> </p> <a href="https://publications.waset.org/abstracts/38085/mechanical-properties-and-durability-of-concretes-manufactured-using-pre-coated-recycled-fine-aggregate" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/38085.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">324</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9730</span> DNA Isolation and Identification of Virulence Factors of Escherichia coli and Salmonella Species Isolated from Fresh Vegetables in Phnom Penh</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Heng%20Sreyly">Heng Sreyly</a>, <a href="https://publications.waset.org/abstracts/search?q=Phoeurk%20Chanrith"> Phoeurk Chanrith</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fresh-eaten vegetables have become more popular in the Cambodian diet. However, according to WHO, these vegetables should be one of the main sources of infection if contaminated with pathogenic microorganisms. The outbreaks of foodborne diseases related to fresh fruits and vegetables have been increasingly reported and raised concerns regarding the safety of these products. Therefore, it is very important to conduct the determination of virulence factors Escherichia coli and Salmonella spp. in fresh vegetables. This study aims to identify virulence strains of Escherichia coli and Salmonella species from fresh vegetables, including cucumber (Cucumis sativus), saw-herb (Eryngium foetidum), and lettuce (Lactuca sativa) from different market and supermarket in Phnom Penh. The PCR method was used to detect the virulence strains of each sample. The results indicate that there are ninety five samples containing extracted DNA among one hundred and three samples. Moreover, the virulence strain of E. coli and salmonella have been found in leafy vegetables (lettuce and saw-herb) much more than in fruit vegetables (cucumber). This research is mainly used to raise public awareness of washing fresh vegetables with clean water more carefully to reduce adverse health impacts. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=DNA" title="DNA">DNA</a>, <a href="https://publications.waset.org/abstracts/search?q=virulence%20factor" title=" virulence factor"> virulence factor</a>, <a href="https://publications.waset.org/abstracts/search?q=Escherichia%20coli" title=" Escherichia coli"> Escherichia coli</a>, <a href="https://publications.waset.org/abstracts/search?q=Salmonella" title=" Salmonella"> Salmonella</a> </p> <a href="https://publications.waset.org/abstracts/189186/dna-isolation-and-identification-of-virulence-factors-of-escherichia-coli-and-salmonella-species-isolated-from-fresh-vegetables-in-phnom-penh" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/189186.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">30</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9729</span> Effects of Enzymatic Liquefaction on the Physicochemical Properties and Antioxidant Activity of Zn-Amaranth (Amaranthus viridis) Puree</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20A.%20Siti%20Faridah">M. A. Siti Faridah</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Muhammad"> K. Muhammad</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20M.%20Ghazali"> H. M. Ghazali</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20A.%20Yusof"> Y. A. Yusof</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was conducted to investigate the effects of three variables namely types of cell wall degrading enzymes (Viscozyme L, Pectinex Ultra SP-L, Rapidase PAC, Rohament CL and Rohapect PTE) at varying concentrations (0.25-3% v/w) and times (30 min-24 h) on the zinc (Zn-) amaranth purees. Liquefaction treatment of the Zn-amaranth purees with Viscozyme (1% v/w at pH 5 and 45ºC for 3 h) was found to be the best procedure, which produced Zn-amaranth puree with low viscosity (8.60 mPas). Zn-amaranth purees were also found to have the highest metallo-chlorophyll derivative contents (0.16 mg/g), free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) values (12.49 mM (TE)/g fresh weight) and ferric reducing antioxidant power (FRAP) values (4.57 mM (TE)/g fresh weight) within 3 h of liquefaction. Other physicochemical properties of the enzyme-liquefied Zn-amaranth purees indicated that lightness (L*) (12.54), greenness a*/b* (-0.30), reducing sugar (103.88 mg/mL) and soluble dietary fibre (5.94%) of the purees were higher compared to that of nonenzyme-liquefied amaranth purees. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=amaranth" title="amaranth">amaranth</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=chlorophyll%20derivative" title=" chlorophyll derivative"> chlorophyll derivative</a>, <a href="https://publications.waset.org/abstracts/search?q=enzymatic%20liquefaction" title=" enzymatic liquefaction"> enzymatic liquefaction</a> </p> <a href="https://publications.waset.org/abstracts/123786/effects-of-enzymatic-liquefaction-on-the-physicochemical-properties-and-antioxidant-activity-of-zn-amaranth-amaranthus-viridis-puree" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/123786.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">146</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9728</span> Effect of Clay Brick Filler on Properties of Self-Compacting Lightweight Concrete</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sandra%20Juradin">Sandra Juradin</a>, <a href="https://publications.waset.org/abstracts/search?q=Lidia%20Karla%20Vranjes"> Lidia Karla Vranjes </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The environmental impact of the components of concrete is considerable. The paper presents the influence of ground clay brick filler on the properties of self-compacting lightweight concrete (SCLC). In the manufacture and transport of clay bricks, product damage may occur. The filler was obtained by milling the damaged clay brick and sieved under the 0.04 mm size. The composition of each of SCLC mixture was determined according to the CBI method and compared with EFNARC (European Association) criteria. Self-compacting lightweight concrete has been tested in a fresh (slump flow method, visual assessment of stability, T50 time, V-funnel method, L-box method and J-ring) and hardened state (compressive strengths and dynamic modulus of elasticity). Mixtures with this filler had good results of compressive strength, but in fresh state the mixtures were sticky. All results were analyzed and compared with previous studies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=CBI%20methods" title="CBI methods">CBI methods</a>, <a href="https://publications.waset.org/abstracts/search?q=ground%20clay%20brick" title=" ground clay brick"> ground clay brick</a>, <a href="https://publications.waset.org/abstracts/search?q=self-compacting%20lightweight%20concrete" title=" self-compacting lightweight concrete"> self-compacting lightweight concrete</a>, <a href="https://publications.waset.org/abstracts/search?q=silica%20fume" title=" silica fume"> silica fume</a> </p> <a href="https://publications.waset.org/abstracts/85392/effect-of-clay-brick-filler-on-properties-of-self-compacting-lightweight-concrete" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85392.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 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