Technology Reports of Kansai University (ISSN: 04532198) is a monthly peer-reviewed and open-access international Journal. It was first built in 1959 and officially in 1975 till now by kansai university, japan. The journal covers all sort of engineering topic, mathematics and physics. Technology Reports of Kansai University (TRKU) was closed access journal until 2017. After that TRKU became open access journal. TRKU is a scopus indexed journal and directly run by faculty of engineering, kansai university.
Technology Reports of Kansai University (ISSN: 04532198) is a peer-reviewed journal. The journal covers all sort of engineering topic as well as mathematics and physics. the journal's scopes are
in the following fields but not limited to:
This research examines the degradation of lignin by photocatalytic activity from oil palm empty fruit bunches (OPEFB) by the FeTiO3.TiO2/Ti reagent. This reagent was synthesized by the dissemination of the liquid phase by TTIP and Fe (NO3)3 prepared by the sol-gel technique utilizing acetylacetonate, acetic acid, and ethanol. Then, its morphology and structure are characterized via scanning electron microscopy energy dispersive (SEM-EDX) and X-ray diffraction (XRD). The outcomes found that FeTiO3.TiO2/Ti and TiO2/Ti reagent crystals consisted of anatase TiO2 phases. Though, FeTiO3.TiO2/Ti reagent performed well against degradation of lignin under the treatment of visible light with a degradation proportion of 64.26% in 50 minutes. The high photocatalytic activity of this reagent occurs for the least number of Fe ions, producing a duping effect in separating photogeneration holes and electrons
Curcuma longa (turmeric) extract is known to have good and stable antioxidant properties. Therefore, this study aims to determine the antioxidant activity of the turmeric extract towards the inhibition of trans fatty acids formation in repeatedly heated cooking oil (RCO). This experimental research was conducted through several procedures, including maceration to obtain the turmeric extract, which was subsequently added to the RCO resulting from 1, 5, and 10 frying times. In addition, the extraction of oil absorbed in fried food was also performed, followed by contents analysis of trans fatty acids. The results showed the potential application of turmeric extract as an antioxidant, due to the high IC50 value of 12.38μg/mL, alongside 21.85% free radicals suppressing activity in cooking oils