Michael Cloke

Electrode properties of Mn 2 O 3 nanospheres synthesized by combined sonochemical/solvothermal method for use in electrochemical capacitors

We report here an efficient single step combined sonochemical and solvothermal synthesis process to obtain bulk quantities of nanospherical particles of cubic Mn2O3 and characterized its pseudocapacitive characteristics in relevance to electrochemical capacitors for the first time. It has been found that quantitative determination of specific capacitance yielded a value of capacitance of ∼100 Fg-1 within 0-0.4 V (versus SCE) potential range in a 6 M KOH alkaline electrolyte. The as-prepared nanopowders after being subjected to heat treatment at 400°C were characterized by using XRD which shows a typical cubic single-phase structure (space group Ia-3), the broad crystalline peaks indicating the presence of explicit nanostructure. Electron microscopic studies (FE-SEM and TEM) revealed that the synthesized powders exhibit nanospherical morphology with uniform sphere-like grains of ∼10-15nm range. Two heat-treated samples were studied in the context of crystallinity versus electrochemical capacitance using rate-dependent cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS) in a three-electrode system. The excellent well-refined redox behavior corroborates with EIS measurements. The presence of near symmetric redox couple observed in CV has been attributed to pronounced one-electron-transfer process owing to the presence of facileMn redox centere facilitating the reversible one-electron transfer that accounts for its pseudocapacitance.

Drying Kinetics, Texture, Color, and Determination of Effective Diffusivities During Sun Drying of Chempedak

Sun drying of chempedak (Artocarpus integer) was carried out on different sample sizes to investigate the effects on product quality. Ficks second law model was used to determine the effective diffusivities of sun–dried chempedak slabs based on the drying rate versus moisture content plots. In addition, texture degradation and total color changes were investigated. The texture and color changes of dried chempedak were relatively significant (p < 0.05) compared to fresh chempedak. There was an increase in dried fruit hardness and chewiness but a decrease in springiness and cohesiveness during drying.

Improving Malaysian cocoa quality through the use of dehumidified air under mild drying conditions

BACKGROUNDnVarious studies have been conducted in the past to improve the quality of Malaysian cocoa beans. However, the processing methods still remain crude and lack technological advancement. In terms of drying, no previous study has attempted to apply advanced drying technology to improve bean quality. This paper presents the first attempt to improve the quality of cocoa beans through heat pump drying using constant air (28.6 and 40.4 °C) and stepwise (step-up 30.7-43.6-56.9 °C and step-down 54.9-43.9 °C) drying profiles. Comparison was made against hot air drying at 55.9 °C.nnnRESULTSnProduct quality assessment showed significant improvement in the quality of Malaysian cocoa beans. Quality was found to be better in terms of lower acidity (higher pH) and higher degree of browning (cut test) for cocoa beans dried using the step-up profile. All heat pump-dried samples showed flavour quality comparable to that of Ghanaian and better than that of Malaysian and Indonesian commercial samples. Step-up-dried samples showed the best flavour profile with high level of cocoa flavour, low in sourness and not excessive in bitterness and astringency.nnnCONCLUSIONnDried cocoa samples from the step-up drying profile showed the best overall quality as compared with commercial samples from Malaysia, Indonesia and Ghana. The improvement of Malaysian cocoa bean quality is thus achievable through heat pump drying.

Drying models and quality analysis of sun-dried ciku.

Sun drying of ciku (Manilkara zapota) was carried out on different sample sizes to investigate the effects on drying kinetics. It was found that the maximum drying rates of sun-dried ciku decreased with larger product size. Three sunny days are needed to dry the ciku slabs to an average final moisture content of 0.2 g H2O/g dry mass. The results showed that hardness and chewiness of the dried samples were significantly different (p < 0.05) compared to fresh ciku slabs and commercial dried fruit. The color measurement of dried product showed that L* and b* values significantly decreased (p < 0.05), whereas the a* value increase was not significantly different (p > 0.05) compared to fresh ciku slabs. In addition, sun-dried ciku retained a total polyphenol content (TPC) that was relatively low (p < 0.05) compared to fresh ciku.