Pusat Pengajian Teknologi Industri - Tesis
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- PublicationPotensi Bacillus Subtilis Dalam Mengurangkan Kepekatan Ammonia Di Ruang Tertutup Melalui Semburan Bioorganik(2025-01)Saidun, SyahanimKajian ini bertujuan untuk menghasilkan semburan bio mesra alam yang tidak membahayakan pengguna dan kepelbagaian mikrob dalam tangki sanitari, bagi mengatasi masalah bahan kimia berbahaya dalam penyegar udara. Kajian dibahagikan kepada tiga fasa utama. Fasa 1 melibatkan penghasilan b.Subtilis kering. Fasa 2 menggunakan dua kaedah, yang pertama, penjerapan b.Subtilis ke dalam arang dengan pengocakan berbeza, dan kedua, memasukkan b.Subtilis ke dalam air suling pada kepekatan yang berbeza. Kedua-dua kaedah diuji dalam kotak kebuk udara untuk melihat penurunan bacaan ammonia. Keputusan menunjukkan kaedah penjerapan b.Subtilis dalam arang tidak memberikan kesan yang baik, manakala kaedah kedua berjaya mengurangkan kadar ammonia sebanyak 0.5 g/l. Kaedah semburan ini kemudian digunakan dalam empat zon yang berbeza dan ianya juga menunjukkan pengurangan faktor lain seperti pm2.5, pm 10, pm 1.0, hcho dan tvoc. Fasa 3 mendapati keadaan optimum berlaku pada suhu 37°c, ph 7, pengocakan 150 rpm, kepekatan b.Subtilis 1.0 g/l dan dos ammonia 4 ml/l. Walaupun b.Subtilis kerap digunakan untuk mengurangkan kadar ammonia, kajian ini menekankan kepentingan mengkaji kaedah penggunaan yang tepat termasuk kepekatan dan kaedah penyediaan.
- PublicationSurface Modification Of Corn Starch-Based Nanomaterials For The Encapsulation Of Vitamin D3 And Magnesium, And As Lead And 2,4dichlorophenol Adsorbents(2025-08)Badran, Amal Mohammad AhmadResearchers have explored ways to deliver micronutrients like magnesium and vitamin D3, but issues such as slow hydration and poor water compatibility have limited progress. At the same time, pollutants like lead and 2,4-DCPh pose serious health risks, and conventional removal methods are often costly or unsustainable. Thus, there is a need for safe, eco-friendly, and cost-effective adsorbents to protect public health. This study aims to fabricate starch nanomaterials (SNM) as an effective nanocarrier for VD3 and Mg+2, and as a nano-detoxicant for Pb and 2,4DCPh.
- PublicationUtilization Of Crude Glycerol From Biodiesel Production For Ultra-Violet Curable Alkyd Resin Preparation Via Solvent-Free Enzymatic Process(2025-03)Wang, HongThe development of environmentally friendly coatings has become a pressing necessity to address environmental concerns and regulatory restrictions on volatile organic compounds. This study explores a novel solvent-free enzymatic approach for synthesizing ultra-violet (uv) curable alkyd resin using biodiesel-derived crude glycerol, soybean oil, glycidyl methacrylate, itaconic anhydride, phthalic anhydride, and succinic anhydride. The synthesis process was optimized to maximize the yield of monoglycerides and enhance resin performance. First, the feasibility of using crude glycerol was confirmed through methanol and metal content analysis. Monoglycerides were then synthesized via solvent-free enzymatic glycerolysis, achieving a monoglyceride yield of 28.93% after reaction conditions were optimized using response surface methodology (rsm). Subsequently, a solvent-free system was employed for pre-reaction, enzymatic reaction, and uv curing, leading to the synthesis of uv curable alkyd resin films, resulting in a number-average molecular weight (mn) of the resin of 1144 g/mol and a film gel content of 91.1% under preferred conditions. The properties of the uv-cured films were then evaluated. Increasing the molar ratio of succinic anhydride to phthalic anhydride improved the flexibility, adhesion, and impact resistance of the films but reduced hardness and contact angle, while solvent resistance remained stable.
- PublicationFermentation Of Dehydrated Fruit Juices By Lactobacillus Spp. With Prebiotic Supplementation As Non-Dairy Functional Beverages(2025-03)Sa'Aid, NurhazwaniFruit juice, derived from edible fruit flesh and unfermented, can be enhanced by fermenting with lactic acid bacteria (gras) to improve health benefits. This study evaluated lactic acid production, growth profile, and cell viability of different lactobacillus spp. In fruit juice fermentation and examined the effects of prebiotics on functional beverage development. In this study, five lactobacillus spp., namely lacticaseibacillus paracasei, lactiplantibacillus plantarum, l. Acidophilus, l. Rhamnosus, and limosilactobacillus reuteri were utilized to ferment five different fruit juices; mango, pineapple, dragon fruit, cranberry and mixed berry juices. Among them, l. Plantarum demonstrated superior growth and viability with comparable lactic acid production and was selected for further study. The impact of inulin and galacto-oligosaccharides (gos) on fermentation was also assessed over 72 hours. Inulin significantly enhanced l. Plantarum growth, especially at 12 hours in mango juice (1.32 ± 0.014) and 24 hours in pineapple juice (0.68 ± 0.003). It also increased lactic acid production, reaching 10.22 ± 0.004 g/l in mango juice compared to 8.66 ± 0.007 g/l in the control.
- PublicationPreservative Effects Of Medium-Chain Dicarboxylic Acids On Microbial Control And Quality Of Beef And Salmon During Refrigerated Storage(2025-03)Liao, ZhengruiThis study explores the potential of glutaric acid (gla), succinic acid (sua), and azelaic acid (aza) as natural preservatives for meat products, highlighting their physicochemical stability and antimicrobial properties. Phase 1 evaluated the antimicrobial (microdilution broth method) and in vitro antioxidant activities (dpph free radical scavenging, ferric reducing antioxidant power, and nitrite scavenging assays) of individual medium-chain dicarboxylic acids (mcdas), selecting the most effective concentrations for beef preservation. Although their antioxidant properties were less than 50% of ascorbic acid (asa), they demonstrated strong bacteriostatic effects, with minimal inhibitory concentration (mic) and minimum bactericidal concentration (mbc) values ranging from 500–2,000 μg/ml against listeria monocytogenes, staphylococcus aureus, enterococcus faecalis, pseudomonas aeruginosa, salmonella enterica, and escherichia coli. In beef models, higher mcda concentrations (2,000 μg/ml and 1,456 μg/g) helped maintain colour, ph, and moisture while reducing spoilage indicators such as total volatile base nitrogen (tvb-n) (8–20 mg/100 g decrease) and microbial counts. Aza was the most effective, outperforming sodium bisulphite (sob). Phase 2 assessed the combined antimicrobial effects of gla, aza, and sua using checkerboard tests, leading to the selection of optimal ratios (gla-aza 2:1, gla-sua 1:1, and aza-sua 2:1, with fractional inhibitory concentration (σfic) values of 0.039–0.5) for beef preservation.