Novel eco-friendly adsorbents were prepared through pyrolysis and acid activation of raw almond leaf (RAL) to form almond leaf biochar (ALB) and chemically activated almond leaf biochar (CAL), respectively. The prepared adsorbents were characterized using TGA, FTIR, SEM–EDX, BET and XRD techniques and their physicochemical properties investigated. RAL, ALB and CAL were utilized for adsorption of BPB dye from aqueous solution using batch technique under optimum conditions. The optimum dye adsorbed by RAL, ALB and CAL were 92.83, 93.21 and 94.89%, respectively at pH 3, dye initial conc. (100 mg/L), adsorbent dose (0.04 g/25 mL), 60 min contact time and 301 K adsorption temperature. Although, Langmuir maximum monolayer adsorption capacities were found to be 365.36, 535.62 and 730.46 mg/g for RAL, ALB and CAL, respectively, but isotherm conformed to Freundlich model. Kinetic study confirmed suitability of pseudo-second-order model with rate constant 9.33 × 10–4, 9.91 × 10–4 and 12.60 × 10−4 g mg−1 min−1 for RAL, ALB and CAL, respectively. Negative values of thermodynamic parameters (ΔG and ΔH) established sequestration process to be spontaneous and exothermic. RAL, ALB and CAL were discovered to be highly efficient adsorbents that could be used in place of expensive commercial adsorbents.

본 연구는 양돈 슬러리의 악취물질 감소에 효과가 있는 것으로 확인된 물질의 효능을 비교분석하기 위하여 수행되 었다. 페놀류 농도는 고추냉이와 아몬드피 구에서 낮았고, 인돌류 농도는 아몬드피 구에서 가장 낮았다(p<0.05). 따라 서 슬러리에 아몬드피를 첨가하면 VOC 농도가 감소되었 다. SCFA 농도는 팽이버섯폐배지와 아몬드피 구에서 높았 고, BCFA 농도는 대조구에 비해 다른 모든 처리구에서 낮 았다(p<0.05). 또한 슬러리의 pH는 팽이버섯폐배지와 아몬 드피 구에서 낮았다(p<0.05). 따라서 팽이버섯폐배지 또는 아몬드피를 슬러리에 첨가하면 SCFA 농도는 증가되고 BCFA 농도는 감소되는 것으로 나타났다.

The objective of this study was to assess the quality characteristics of almond Dasik prepared with the addition of purple sweet potato powder (PSPP). Five different levels (0, 5, 10, 15, and 20%) of PSPP were added and the physicochemical properties of the Dasik were examined. Crude protein and crude fat contents decreased as the level of PSPP increased (p<0.05). The Hunter L-value decreased while the a-value increased as the PSPP level increased. Texture measurements showed that the addition of PSPP increased hardness, cohesiveness, and brittleness. Total polyphenol content and antioxidant activity were assessed in terms of estimating the functionality of the Dasik. The results showed that incorporating PSPP into the Dasik provided higher polyphenol content and antioxidant activity compared to the control Dasik (p<0.05). The results of a consumer acceptance test revealed that the Dasik sample made with 15% PSPP was most preferred and the 20% sample was the least preferred. Therefore, it is suggested that purple sweet potato powder can be incorporated into Dasik up to 15% without reducing its quality.

This study was investigated to the quality properties of yogurt added with natural additives (almond, corn, and hibiscus). The pH of all natural additives added samples was significantly lower than the control sample (p <0.05). The lightness of the corn added samples was significantly higher than the control sample (p<0.05). The redness of almond and corn samples were shown increase tendency with increasing almond and corn contents; the hibiscus samples was shown significantly higher than the almond and corn samples (p <0.05). The yellowness of the almond and hibiscus samples were shown significantly lower than the control sample (p<0.05), however, the corn samples was shown significantly higher than the control sample (p <0.05). In the sensory evaluation, overall traits of almond with 3%, corn with 9%, and hibiscus with 8% samples were shown higher score compared the control sample. These results showed that the yogurt added with almond, corn, and hibiscus was decreased pH and affected yogurt color. Considering the sensory evaluation results, we deduced appropriate added amounts when the almond, corn, and hibiscus added to the yogurt.