Applied Industrial Technology التكنولوجيا التطبيقية والصناعية
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- ItemQuantitative Analysis of Acetic Acid Traces in Alcohol Aqueous Solution during Fermentation(Al-Quds University, 2024-12-21) Suha Rajeh Mahmoud Zareer; سهى راجح محمود زعاريرThis study introduces a validated anovel,user-friendly, cost-effective method to quantify acetic acid traces in alcohol-water solutions during fermentation using Fourier Transform Infrared (FTIR) spectroscopy. Calibration curves were developed by correlating acetic acid concentrations (ranging from 0% to 30% w/w) with their absorption peaks at specific wavenumbers (1703 cm⁻¹, 1233 cm⁻¹, and 1287 cm⁻¹). For ethanol, absorption was analyzed at key wavenumbers such as 1087 cm⁻¹ and 1635 cm⁻¹. The study found that the optimal ratio for determining acetic acid concentration was at 1703 cm⁻¹ relative to pure water, while the best ratio for ethanol quantification was 1087 cm⁻¹ divided by 1635 cm⁻¹. Validation demonstrated 1. Repeatability: A laboratory-prepared sample (4% acetic acid, 5.1% ethanol) was measured 12 times with minimal deviation. 2.Real-world applicability: Market vinegar samples were analyzed 13 times, with results closely matching traditional acid-base titration. The findings confirm the suitability of IR spectroscopy for precise and real-time analysis of acetic acid and ethanol in fermentation products. This innovative approach offers significant advantages for food and beverage industries, providing a robust alternative to traditional methods.
- ItemRemoval of Cr (VI) Using Cross linked Poly (2-allyl-N1, N3-dihydroxymalonamide)(Al-Quds University, 2024-08-24) Mahmood Ziyad Khalel Abdelkader; محمود زياد خليل عبد القادرPolymers have many applications in humans’ life, as a result more than half of the prepared chemicals in the industrial field are polymers. One of these important applications is wastewater purification. There is no doubt that Cr (VI) is one of the main pollutants because it may cause many harmful effects on human beings and the environment. The aim of this study is investigating the removal efficiency of Cr (VI) from polluted water using cross linked poly (2-allyl-N1, N3-dihydroxymalonamide). Batch experiments were conducted to investigate the removal efficiency of Cr (VI) from polluted water using the cross liked polymer with different parameters: pH, initial concentration, dosage weight, kinetic in addition to adsorption isotherms. It was found that the best removal efficiency of Cr (VI) when pH = 2. As the initial concentration of Cr (VI) increases the percentage removal decreases, increasing the polymer dosage the removal efficiency of Cr (VI) increasing, removal of Cr (VI) increases with increasing contact time and the process is first order as obtained from kinetic calculations. The variation concentration of Cr (VI) behavior was studied using Langmuir, Freundlich and Temkin adsorption isotherm models. R2 of the curves of Cr (VI) removal by cross linked poly (2-allyl-N1, N3-dihydroxymalonamide) shows that the removal process fits Langmuir, Freundlich and Temkin isotherms very well. However, the Freundlich isotherms has the largest correlation coefficient value (R2). It was found that the maximum adsorption capacity (Qmax) is equal to 40.75 mg / g.
- ItemExtraction ,Characterization and Application Of Chitosan From Palestine Fish Scales(Al-Quds University, 2024-09-01) Hamza Wael Ismail Albattmah; حمزة وائل اسماعيل البطمةThe objective of this investigation was to isolate and describe chitosan, appraise its antimicrobial efficacy, and appraise its efficiency in eliminating hexavalent chromium (Cr(VI)) from contaminated water. The chitosan was extracted from Palestinian fish scales utilizing a tripartite procedure: demineralization, deproteinization, and deacetylation. Fourier Transform Infrared (FTIR) spectroscopy was utilized to verify the successful extraction and purity of the chitosan. The antimicrobial efficaciousness of the extracted chitosan was assessed against three pathogenic bacteria: Staphylococcus aureus, Klebsiella pneumoniae, and Escherichia coli. Regarding environmental applications, the investigation scrutinized the efficaciousness of chitosan in treating hexavalent chromium in contaminated water. The results showed significant antibacterial activity against Staphylococcus aureus, with the largest inhibition zone observed at a concentration of 0.0075 g/100 ml. However, no significant antibacterial effects were detected against Klebsiella pneumoniae and Escherichia coli. Chitosan also demonstrated high efficacy in removing hexavalent chromium, with optimal removal at pH 4, where the Cr(VI) concentration was reduced to zero, achieving complete removal. The most efficient removal was observed after 90 minutes, with the highest removal rate occurring at a chitosan dose of 0.5 g for a chromium concentration of 20 ppm. The adsorption behavior of chitosan was analyzed using adsorption isotherms, with the data fitting well to the Freundlich isotherm model, indicating multilayer adsorption of chromium ions onto the chitosan surface. Kinetic analysis revealed a strong correlation with pseudo-first-order kinetics. In conclusion, this study underscores the potential of chitosan derived from Palestinian fish scales as a versatile biopolymer, contributing to waste valorization while offering effective solutions for environmental remediation and antibacterial treatments.
- ItemEvaluation of the Effect of Seasonal Variation and Company Practices on Selected Quality Parameters of Commercial Drinking Yoghurt(Al-Quds University, 2025-01-14) Esraa Wael Diab Abu Meizer; اسراء وائل دياب أبو ميزرDrinking yoghurt is a traditional fermented dairy product widely consumed by Palestinian consumers. It is prepared by combining yoghurt, water, and salt. Yoghurt, produced from milk, water, and starter culture, is generally considered a healthy product. With industrial advancements, drinking yoghurt has become commercially available in large quantities in Palestinian markets. However, its nutritional and functional aspects have not been thoroughly researched. This study aimed to investigate the impact of manufacturing practices and storage period on the quality parameters of drinking yoghurt from five major local commercial brands across various regions of the West Bank- Palestine (Northern, Southern, Eastern and Central Palestine). The study also examined the adherence of these products to Palestinian Specifications M.F. 18-2-2019 and CODEX STAN 243-2003, as well as the effect of seasonal variations during winter and spring. In winter, 210 packs of yogurt drink were acquired, and in spring, 180 packs were obtained from Al-Shini Extra shop. 6 packs from each brand were randomly selected for sensorial evaluation and were examined just in winter. In both seasons, from the entire purchased batch, 6 packs were randomly selected for physicochemical and rheological tests from each brand, and this group was designated as a control group. In addition, 6 randomly selected yogurt drink packs from each brand were subjected to microbiological tests, and the rest of the samples were refrigerated at 4 °C. Key quality parameters assessed included physicochemical properties such as pH, acidity, and chemical composition (solids, fat, solid non-fat, protein, ash, and minerals, including sodium, potassium, calcium, magnesium, and salt content). Rheological properties, including viscosity, density, serum separation, and water-holding capacity, were also evaluated. Microbiological criteria, including the presence of food pollutants and spoilage pathogens such as total coliform bacteria, fecal bacteria, yeasts, molds, total plate count (TPC), and Lactic Acid Bacteria (LAB), were examined. All testing and evaluations were performed in accordance with established AOAC guidelines for evaluating Palestinian consumer preferences. The study revealed significant seasonal variations (P<0.05) in the tested parameters, including pH, acidity, chemical composition (moisture, solids, protein, non-fat solids, ash, and minerals), rheological properties, and microbial growth. Non-significant differences were observed in fat content, salt percentage, and lactic acid bacteria count. These findings suggest that companies may effectively control the levels of added salt, starter cultures, and milk fat percentage, ensuring minimal microbial contamination and maintaining health standards during production. Furthermore, manufacturing practices, geographical differences, and brand variations significantly impacted the quality of the product (P<0.05(. Sixty percent of Companies possess products that conform to Palestinian and international standards.. Significant changes (P<0.05) were observed in the physicochemical, rheological, and microbiological properties of the yoghurt during its shelf life at 4±1°C. Most of the investigated companies exhibited higher levels of bacterial, yeast, and mold growth. Based on the findings, it is recommended that manufacturers follow Good Manufacturing Practices (GMP), implement Hazard Analysis Critical Control Points (HACCP), and ensure proper storage and transportation conditions to preserve product quality. The use of sorbates and other preservatives should be discontinued, and products should comply with both Palestinian and international technical standards. Furthermore, it is crucial to ensure that product labels accurately reflect the ingredients and information. Finally, to ensure that Palestinian dairy products meet international and national standards, governmental bodies should enhance their oversight of the food industry. Further research is necessary to examine individual quality parameters (physicochemical, chemical, rheological, microbiological, and sensory) in more detail, as well as to study the impact of storage temperature and seasonal fluctuations on product quality.
- ItemCorrelation Between Chemical and Sensorial Characteristics of Virgin Olive Oil(Al-Quds University, 2024-08-10) Safaa' Sa'di Abd AL-Aziz Abu Snineah; صفاء سعدي عبد العزيز ابو سنينةPalestine is an emerging nation in virgin olive oil production, yet little research has been conducted on its olive oils to date. Notably, there is a gap in the literature regarding the oils' chemical and organoleptic properties and the Pearson correlations between chemical and sensory parameters. The set of characteristics that determine an olive oil's appeal to consumers is known as its quality, which can also be described from commercial, nutritional, or organoleptic perspectives. Extra virgin olive oil (EVOO) derives its nutritional benefits from minor components concentration of antioxidants and high oleic acid content. Therefore, these quality factors support olive oil's pricing and consumption demands compared to other edible oils. In this study, the olive oil used was provided directly by farmers at the olive oil presses. Eight samples were collected from each farmer, sealed in airtight containers, and stored in a refrigerator until analysis. The samples were gathered under various conditions in late October 2022. The aim of this work was to evaluate the chemical parameters, including Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Antioxidant Activity (AA), Acidity, and Peroxide Value (PV), as well as the organoleptic quality of eight olive oil samples from different farms in Palestine: Qarawat Bani Zaid farm (S1), Masha farm (S2), Anzeh (S3), Farkh (S4), East Bani Zaid 2 (S5), Fruit Fall Trees 1 (S6), Al-Yamoon (S7), and Kofer Qadom (S8). Sensorial evaluation was conducted by a panel accredited by the Jordan Standards and Metrology Organization as International Olive Council (IOC). The correlation between chemical and sensorial evaluations was also analyzed. For an olive oil to be classified as extra virgin, it must have a median defect score of zero or a median score of one of the five olive oil defects (Fusty, Musty, Rancid, Winey vinegar and Others perceived with the greatest intensity as zero, and a median fruitiness score above zero. Antioxidant activity and polyphenol concentration, which both have a strong positive correlation with fruitiness, are highly indicative of olive oil quality. Furthermore, the absorption coefficients K270 and K232 have been identified as the most sensitive chemical tests for determining the quality of fresh olive oil. Fruity attributes negatively correlate with both K270 and K232 values. Also Fruity attributes negatively correlate with Defects. Chemical indices like absorption coefficients K232 and K270, coupled with sensory evaluations, determine olive oil quality. Total flavonoid concentration emerges as a critical chemical marker, impacting quality, while acidity and sensory defects play lesser roles. Total phenolic content significantly correlates with antioxidant activity, underscoring its importance in enhancing olive oil quality. K270 and K232 absorption coefficients prove particularly sensitive in determining olive oil quality, while peroxide value shows no significant association with EVOO. Strong correlations between antioxidant activity, total phenolic content, and sensory defects highlight their pivotal roles in defining olive oil quality. Sensory evaluation alone is insufficient for accurate quality assessment, necessitating complementary chemical analysis. Extra virgin olive oil include a median score of zero for faults and a positive median score for fruitiness. Antioxidant activity and polyphenol concentration exhibit strong positive correlations with fruitiness, underscoring their significance in olive oil quality assessment. Moreover, the absorption coefficients K270 and K232 emerge as sensitive chemical indicators for determining fresh olive oil quality, with fruitiness showing a negative correlation with both. This study highlights the insufficiency of sensory evaluation alone, emphasizing the importance of complementing it with chemical analysis. However, there remains a lack of comprehensive research on Palestinian olive oils, particularly regarding their minor components profiles and organoleptic properties, as well as their correlations with chemical factors. The criteria for defining extra virgin olive oil include a median score of zero for faults and a positive median score for fruitiness. Antioxidant activity and polyphenol concentration exhibit strong positive correlations with fruitiness, underscoring their significance in olive oil quality assessment. Moreover, Total flavonoid concentration emerges as a critical chemical marker, impacting quality, while acidity and sensory defects play lesser roles. the absorption coefficients K270 and K232 emerge as sensitive chemical indicators for determining fresh olive oil quality, with fruitiness showing a negative correlation with both, while peroxide value shows no significant association with EVOO. This study highlights the insufficiency of sensory evaluation alone, emphasizing the importance of complementing it with chemical analysis. However, there remains a lack of comprehensive research on Palestinian olive oils, particularly regarding their minor components profiles and organoleptic properties, as well as their correlations with chemical factors.