Thermal conductivity for mixture of rich husk fibre and cypsum
Also available in printed version
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| Format: | Bachelor thesis |
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Universiti Teknologi Malaysia
2025
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| Online Access: | https://utmik.utm.my/handle/123456789/103789 |
| Abstract | Abstract here |
| _version_ | 1854934131590299648 |
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| author | Mohamed Fikhri Abdul Aziz |
| author2 | Mohamad Nor Musa, supervisor |
| author_facet | Mohamad Nor Musa, supervisor Mohamed Fikhri Abdul Aziz |
| author_sort | Mohamed Fikhri Abdul Aziz |
| description | Also available in printed version |
| format | Bachelor thesis |
| id | utm-123456789-103789 |
| institution | Universiti Teknologi Malaysia |
| publishDate | 2025 |
| publisher | Universiti Teknologi Malaysia |
| record_format | dspace |
| record_pdf | Abstract |
| spelling | utm-123456789-1037892025-08-21T05:43:44Z Thermal conductivity for mixture of rich husk fibre and cypsum Mohamed Fikhri Abdul Aziz Mohamad Nor Musa, supervisor Mechanical engineering Also available in printed version Acetic acid and lactic acid can inhibit growth of Gram negative bacteria particularly a pathogenic species. In food industries acetic acid and lactic acid were used as preservative. Current study is to immerse beef carcasses in acetic acid and lactic acid with E. coli strains BL21 (DE3), DH5a and an unknown strain. Beef carcass pieces were immersed in the E. coli suspension which contained (107 CFU/ml) for 30 seconds and left for 2 hours to allow E. coli to settle down on the surface of beef carcass. The beef carcass pieces were thereafter immersed in 1.0, 2.0 and 3.0% solutions of acetic acid and 1.5, 2.5 and 3.5% solutions of lactic acid for 30 seconds, then tap water was used to wash the samples. A clean specimen 5 x 5 cm was put on the surface of each sample. The count of E. coli on beef surface immersed in 1.0, 2.0 and 3.0% of acetic acid reduced by 0.87, 1.33 and 1.73 log CFU/ cm2, respectively also reduced by 1.1, 1.9 and 2.47 log CFU/cm2 for 1.5, 2.5 and 3.5% of lactic acid, respectively. The results showed that concentration of acetic acid and lactic acid had a significant effect to reduce E. coli count. The results also proved that lactic acid had greater effect on non-pathogenic E. coli rather than acetic acid fahmimoksen UTM 77 p. Project Paper (Sarjana Muda Kejuruteraan (Mekanikal - Pembuatan)) - Universiti Teknologi Malaysia, 2014 2025-04-10T06:59:30Z 2025-04-10T06:59:30Z 2014 Bachelor thesis https://utmik.utm.my/handle/123456789/103789 valet-20160328-12143 vital:85474 Closed Access UTM Complete Unpublished application/pdf Universiti Teknologi Malaysia |
| spellingShingle | Mechanical engineering Mohamed Fikhri Abdul Aziz Thermal conductivity for mixture of rich husk fibre and cypsum |
| thesis_level |
Other
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| title | Thermal conductivity for mixture of rich husk fibre and cypsum |
| title_full | Thermal conductivity for mixture of rich husk fibre and cypsum |
| title_fullStr | Thermal conductivity for mixture of rich husk fibre and cypsum |
| title_full_unstemmed | Thermal conductivity for mixture of rich husk fibre and cypsum |
| title_short | Thermal conductivity for mixture of rich husk fibre and cypsum |
| title_sort | thermal conductivity for mixture of rich husk fibre and cypsum |
| topic | Mechanical engineering |
| url | https://utmik.utm.my/handle/123456789/103789 |
| work_keys_str_mv | AT mohamedfikhriabdulaziz thermalconductivityformixtureofrichhuskfibreandcypsum |