A systematic investigation of the equilibrium solubility of CO 2 in aqueous piperazine solutions was conducted in a doublejacketed stirred cell reactor. The solubilities of CO 2 in the solution were measured at 20, 30, 40, and 50 C with CO 2 partial pressures ranging from 0.4±95 kPa. Generally the aqueous piperazine solution exhibits the same characteristics as conventional alkanolamines. Increasing the CO 2 partial pressure increases the gas loading, however increasing the temperature or concentration decreases the CO 2 loading. The values of the CO 2 loading obtained confirm that the piperazine forms stable carbamates. The equilibrium solubility data were analyzed using a Kent-Eisenberg approach. Representation of the model is generally in good agreement with that of the experimental data, especially at high temperature.

With a variety of foods that are currently available, it is our responsibility to choose the best food for the fastest impact on the development of mind and health. In general, the best food is the food that is lawful and clean, balanced, nutritious and schedule. These foods are called functional foods. Functional foods are classified as fortified, enriched or enhanced foods that provide health benefits with essential nutrients such as vitamins, minerals and antioxidants. Phytochemicals and phenolic antioxidants in plant including fruits, vegetables, herbs and spices are recognized as active ingredient which is responsible for human health. Opportunities for incorporating these active components into food like bread have grown rapidly since bread is one of the staple foods in many countries. Consumption of this functional food could enhance the human health performance and prevention from diseases. Therefore, bread containing antioxidant/phenolic content may lead to high consumer demand. This paper presents the potential of plant which have high antioxidant incorporated in bread to make it as a functional food. The review shows that the bread as functional food is a good source which has many benefits especially towards human health.  Index Terms-functional food, antioxidant, phenolic content, bread

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This paper deals with the numerical solution for radiative heat transfer within a heated six wall surfaces baking oven, baking tin surface and bread surface. The radiation heat transfer model is constructed by adopting a radiation network representation analysis. The analysis applies view factor and radiosity in determining the radiation rates for each surface in the oven. The amount of radiation heat, q and temperature, T variables are equivalent to electric current and voltage, respectively. Finite difference method coupled with Gauss-Seidel iteration was selected to solve the equations involved in the analysis. Even though this method is tedious and intractable for multiple surfaces, but it would seem to be the most accurate and suitable approach for radiation analysis in the enclosure.

Garcinia mangostana is found to contain many antioxidants especially in the pericarp. During extraction process, antioxidant stability and phenolic content in the Garcinia mangostana was depended on the temperature applied during drying process as well as the type of solvent used. Therefore, it is important to know the temperature and the most suitable solvent used in order to maintain the stability of antioxidant and total phenolic content in the Garcinia mangostana pericarp. The purpose of this study is focused on the effect of extraction solvent and drying temperature on the antioxidant stability and total phenolic content in Garcinia mangostana pericarp. Three (3) types of solvent used in the extraction process were methanol, ethanol and distilled water. The effect of thermal on antioxidant stability was investigated by drying the Garcinia mangostana pericarp at temperature of 50°C, 60°C and 70°C for 3 to 24 hours. From this study, it is found that the best solvent used for extraction was methanol and the best condition for drying temperature is at 55.13°C for 3 hours. Results from this study are important in Garcinia mangostana pericarp preservation, shelf-life, and improvements of the quality.