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Mapping the Underground: Geotechnical Physical Properties Insights from Bengkulu City
(2026-01-01)
Mase, Lindung Zalbuin
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Kamal, Thomas Mustafa
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Putri, Melly Zuhadjar
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Misliniyati, Rena
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Chaiyaput, Salisa
This study presents a three-dimensional engineering geology model of soil-layer physical parameters in Bengkulu City, Indonesia. The model provides an integrated understanding of the subsurface profile to support construction design and planning. Three-dimensional modelling is applied to identify subsurface geological layers and visualize key soil physical properties using colour-scaled parameter distributions. The analysed parameters include shear wave velocity, plasticity index, saturated unit weight, bulk unit weight, dry unit weight, water content, and degree of saturation. Data interpolation is performed using the Inverse Distance Weighting method, which is suitable for estimating parameter continuity within layers in 3D geological modelling. The resulting model identifies five generalised subsurface layers: sand, clay, soft rock, medium rock, and hard rock. Interpolated parameter variations are illustrated through geological profiles and Probability Density Function plots, enabling more straightforward interpretation of value distributions across the study area. Overall, the findings offer practical insights and essential baseline information for engineers and planners conducting soil investigations in Bengkulu City.
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Multiobjective optimization of biological and physical properties in drug discovery
(2026-01-01)
Gleeson, M. Paul
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Montanari, Dino
Drug discovery is a multiobjective optimization process whereby a range of physical, biological, safety, economic and other practical considerations must be combined together in order to identify a suitable molecule to treat a given disease. The precise balance of these parameters is not always clear due to the complexity of the science and this is reflected in the attrition rate of >90% of clinical candidates in later development. Great advances have undoubtedly been made in pharmaceutical science, however our holistic understanding of the precise combination of properties are needed to make a given drug is still limited. This has led to the deployment of sophisticated methods, processes and assays to probe the pharmacological, pharmacokinetic & dynamic as well as safety aspects. In this chapter we consider the importance of multiobjective optimization with a particular focus on physicochemical parameters, more concern earlier in lead generation/optimization, and PK/PD considerations, generally more extensively evaluated in late lead optimization. We also discuss how as an industry we can sometimes become overly focused on individual properties or metrics that are within our understanding and control, even though they may be of finite relevance. We discuss to what extent we place too much focus on some properties we understand or can predict, to the detriment of other factors, potentially stifling scientific innovation and opportunities for serendipitous discoveries.
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Physical and Functional Properties of Spent Coffee Ground after Various Drying Techniques
(2025-01-01)
Maiyah, Nur
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Auenchitr, Yatima
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Supapvanich, Suriyan
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Sirijariyawat, Arpassorn
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Ingkasupart, Pajaree
Spent coffee ground (SCG) consists of impact compositions and functional ingredients that could be applied to food products. Drying techniques and conditions had an impact on the qualities of SCG. The aim of this research was to investigate the chemical compositions of roasted coffee ground (CG) and SCG from Arabica (A) and Robusta (R) coffee, as well as the physical and functional properties of SCG before and after different drying using hot air tray dryer and freeze dryer. It was found that SCG had moisture and carbohydrate content of 64.79–65.87% wb and 16.55 18.57%. Arabica spent coffee ground (ASCG) had more lipid and less protein, caffeine and phenolic content than that of Robusta spent coffee ground (RSCG). The dried SCG had moisture content lower than 5% for all drying conditions. Moreover, the dried SCG had Aw, solubility, and rehydration in a range of 0.25-0.55, 6.02-6.92%, and 140.67-180.37%, respectively. Freeze-dried SCG retained more functional ingredients than tray-dried SCG across all drying conditions.
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Comprehensive Characterization of Gelatin Films from Goat Skin Incorporating Konjac Glucomannan: Physical, Mechanical, and Molecular Properties
(2024-12-01)
Hasdar, Muhamad
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Nalinanon, Sitthipong
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Kittiphattanabawon, Phanat
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Sriket, Chodsana
This study aimed to comprehensively investigate and characterize the physical, mechanical, and molecular properties of gelatin films made from goat skin incorporated with konjac glucomannan. The study involved three treatment groups, labeled GG/KG1, GG/KG2, and GG/KG3, which included konjac glucomannan at concentrations of 0, 10, and 20% (w/w), respectively. Glycerol at 20% (w/w) was also included as a plasticizer. All samples underwent homogenization and ultrasonic treatment. The addition of konjac glucomannan to the gelatin-based film resulted in changes such as increased thickness (0.033-0.093 mm), opacity (0.9910-1.0433 mm-1), color L* (92.45-92.77), color difference (48.13-48.38), swelling (65.53-69.47%), and contact angle (86.92-127.85o). Conversely, a decrease was observed in water activity (0.521-0.463 Aw), moisture content (9.87-9.62%), tensile strength (0.0171-0.0118 N/mm2), elongation at break (5.91-4.52%), young’s modulus (0.0029-0.0026 N/mm²), WVTR (118.99-116.82 g/m². day), transparency (81.59-67.33%), and water resistance (34.47-30.53 %). Additionally, the peaks of amides A, B, I, II, and III exhibit both a shift and an increase in intensity, suggesting structural modifications and molecular interactions. The microstructure also indicated the presence of goat skin gelatin and konjac glucomannan cross-linked in the film formation. Therefore, the addition of konjac glucomannan modifies gelatin-based films, enhancing their suitability for food packaging.
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INSTANT GERMINATED VD20 RICE CULTIVATED IN VIETNAM: EFFECT OF COOKING CONDITIONS
(2024-01-01)
Loan, Le Thi Kim
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Tat, Truong Quoc
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Minh, Pham Do Trang
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Thao, Vo Thi Thu
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Hoang, Pham Thi Minh
Instant rice is ideal for convenient use as a low-moisture, lightweight ration and emergency food in our fast-paced lifestyle. It has a longer shelf life and can be quickly rehydrated. This study examined the impact of various cooking circumstances, such as the ratio of rice to water and the kind and concentration of food additives, on the physical and sensory characteristics of quick germinated VD20 rice. Using the correct ratio of rice to water could decrease the percentage of broken cooked grains, increase porosity and volume expansion, and improve customer satisfaction. The study revealed that germinated VD20 rice cooked with a water-to-rice ratio of 1:2 had superior sensory qualities, as well as an appealing appearance when compared to both cooked and quick rice. Furthermore, the notable impact of food additives, specifically sodium bicarbonate and sodium chloride, on the characteristics of instant rice was noticed. Sodium bicarbonate adversely affects the organoleptic characteristics and causes structural damage and dark yellowing in instant rice. In a theoretical sense, the addition of 0.5% NaCl as a supplement can improve the physical characteristics of rice, resulting in instant rice with a well-formed structure and a higher rate of acceptance compared to the control sample which does not contain any food additives. This study is the first to explore the manufacturing of instant rice from germinated products. It aims to provide fundamental knowledge for future research on utilizing the high nutritional value of these sources and optimizing the production process.
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Improving the swelling capacity of granular cold-water rice starch by ultrasound-assisted alcoholic-alkaline treatment
(2023-08-01)
Kunyanee, Kannika
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Phadtaisong, Kanyarak
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Na Chiangmai, Jutarat
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Parittapongsachai, Natch
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Van Ngo, Tai
The aim of this study was to determine the ability to improve the capacity of cold swelling and cold-water solubility of rice starch by ultrasonic-assisted alcohol-alkaline and alcohol-alkaline methods. To achieve this, ultrasound powers (U) were varied (30%, 70%, 100%) under the granular cold-water swelling starch (GCWSS) preparation (GCWSS + 30 %U, GCWSS + 70 %U, and GCWSS + 100 %U). The effects of these methods on morphological, pasting properties, amylose content, ratio of 1047/1022 spectra by FTIR, turbidity, freeze–thaw stability, and gel texture were also studied and compared. The results showed that the surface of GCWSS granules presented a honeycomb especially GCWSS + U treatments exhibited more porous on the surface of starch granules. The cold swelling power and solubility of GCWSS + U samples were increased which confirmed by reducing ratio of ordered structure to amorphous structure of starch, and turbidity was also decreased. Moreover, pasting temperature, breakdown, final viscosity, and setback decreased while peak viscosity increased as measured using a Rapid Visco Analyzer. The freeze–thaw stability of GCWSS + U was more resistant to syneresis than GCWSS under repeated freeze–thaw cycles. The reduction of gel hardness and springiness was observed using Texture Analyzer. These changes were enhanced with increasing ultrasound powers. Thus, the results indicate that the different ultrasound-assisted alcohol-alkaline treatments for preparing GCWSS show an effective use in the preparation of GCWSS with improved cold-water swelling and reduced retrogradation of rice starch.
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Sous-vide meat properties as a function of physical and surface changes during processing
(2022-01-01)
Chotigavin, Natthaporn
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Kerr, William L.
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Klaypradit, Wanwimol
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Kerdpiboon, Soraya
Sous-vide is a method of cooking of vacuum-packed samples at relatively low temperature for longer periods than practiced with conventional cooking. Sous-vide is applicable to a wide variety of foods, and optimized sous-vide processing of meat can result in more tender products with less cooking loss. In this study, chicken breast and Thai local beef round were compared under sous-vide (vacuum-packaged and cooked at 60 to 80 °C for 1 to 7.5 h) and traditional cooking temperatures. The physical properties and surface texture of meat during sous-vide cooking were determined. It was found that the L<sup>*</sup> (lightness) and a<sup>*</sup> (redness) of cooked chicken breast were not affected by cooking temperatures or times (p >0.05), while the color of cooked beef depended on both temperature and time (p ≤0.05). It was found that cooking at higher temperature and for longer time resulted in meat with lower cooking yield and higher sous-vide loss, but with less re-heating loss (p ≤0.05). These results were supplemented with surface texture images which showed that larger spaces developed between the fibers after cooking at higher temperatures for longer time than those for samples cooked by sous-vide. Sous-vide chicken breast cooked at 60 °C for 2 h and 80 °C for 0.5 h, as well as beef cooked at 60 °C for 2.5 h and 80 °C for 2 h, were the most tender as measured by the lowest shear force values.
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Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)
(2021-05-01)
Karnjanapratum, Supatra
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Supapvanich, Suriyan
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Kaewthong, Pensiri
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Takeungwongtrakul, Sirima
Impact of steaming pretreatment processes on physical properties, bioactive compounds and antioxidant activities, of black garlics (Allium sativum L.) was studied. Steaming pretreatment at different times (0, 4 and 6 min) was conducted before incubating in 60 °C-incubator at different incubation times (0, 9 and 18 days). Different steaming pretreatment processes affected the color and hardness of black garlic differently, while total polyphenol content (TPC) and total flavonoid content (TFC) were also determined by the steaming pretreatment time used. TPC and TFC increased with increasing of incubating time, where the highest those bioactive compounds was observed from 18-day incubation, especially with 4 min of steaming pretreatment (p ≤ 0.05). Increase of those bioactive compounds was in accordance with increasing of DPPH radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP) of black garlic during incubation. In addition, black garlic obtained from 18-day incubation with steaming pretreated for 4 min revealed the optimum condition providing the black garlic with high in both DPPH and FRAP, compared with others (p ≤ 0.05). Therefore, steaming pretreatment could effectively improve the efficiency of black garlic production process by increase the generation rate of bioactive compounds as well as induce antioxidant properties of black garlic with shorten process time.
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Physical characteristics and their relationship with surface-physical properties of Thai local beef during sous-vide processing
(2020-01-01)
Supaphon, Pattama
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Astruc, Thierry
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Kerdpiboon, Soraya
In Thailand, local beef (Bos indicus) is preferred by most consumers since it is cheaper than imported beef; however, it has a tougher texture and requires a longer cooking time to make it palatable. The sous-vide cooking process has been found to improve food characteristics, especially the color and texture of meat. Therefore, sous-vide cooking was tested on Thai local beef using various cooking temperatures (60°C, 70°C or 80°C) for various cooking times (2–36 hr), after which the cooking loss, color and shear force of samples were measured. Cooked samples were also re-heated to simulate the preparation by the consumer and the re-heating loss was measured. Sous-vide cooking significantly (p<0.05) reduced cooking loss and lightness and resulted in higher yellowness and less redness compared to a raw sample. However, the lightness of the beef was not significantly (p>0.05) different at any of the cooking temperatures and times tested, whereas yellowness and redness depended on the cooking temperatures and times. Increasing the cooking temperature resulted in an increased shear force, while increasing the cooking time resulted in a significantly (p<0.05) decreased shear force. Cooking at higher temperatures for longer times significantly (p<0.05) increased the sous-vide cooking loss and decreased the re-heating loss. Image analysis of the surface texture showed that muscle fiber was at first clear and firm and then it shrank, with layering clearly visible during cooking. The coefficient of determination for the relationship between the fiber shrinkage area from images and the physical properties of color, cooking loss, re-heating loss and shear force were in the range 0.70–0.98 in all cases.
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Physical and piezoelectric properties of ceramics in the (K0.5Na0.5)NbO3–Bi(Zn0.5Ti0.5)O3–PbTiO3 system
(2018-01-01)
Prasatkhetragarn, Anurak
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Phetphum, Natthaporn
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Bongkarn, Theerachai
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Vittayakorn, Naratip
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Maensiri, Santi
Piezoelectric ceramic materials in xKNN–yBZT–(1-x-y)PT system, when both of x and y were varied from 0.05 to 0.20, were prepared by a solid state reaction technique. Phase formation, microstructure, density, ferroelectric and piezoelectric properties of the specimens were investigated. The powders were calcined and sintered at the temperature of 900 oC for 6 h and 1050 oC for 2 h, respectively, to obtain single phase perovskite structures. The results indicated that the crystal structure of xKNN–yBZT–(1-xy)PT ceramics system changed from tetragonal to monoclinic phase while the secondary phase of PbTi2O7 was present at the composition of point 5 (0.2KNN–0.1BZT–0.7PT). The densities of the specimens tended to decrease with increasing KNN content. However, the densities and average grain sizes of their ceramics increased with increasing BZT content. In addition, the maximum values of piezoelectric and ferroelectric properties were achieved in 0.05KNN–0.05BZT–0.9PT compound, likely caused by the grain size effects.

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