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- 저자 : Muhammad I. Khan (검색결과 13 건)
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Anam Naseer,Muhammad Mumtaz,Muhammad Raffi,Izhar Ahmad,Sabih D. Khan,Rana I. Shakoor,Shaista Shahzada 대한금속·재료학회 2019 ELECTRONIC MATERIALS LETTERS Vol.15 No.2
With the recent developments in the millimeter and sub-millimeter wave instruments and devices, there is a need to developelectromagnetic (EM) wave absorbing materials in these frequency bands for applications like electromagnetic interferencecontrol, electromagnetic compatibility, etc. In this work, carbon nanofi bers (CNF) were uniformly dispersed in a blend ofpoly(methyl methacrylate), polyvinylidene fl uoride and cyanoacrylate for air spray coating a fi lm on the cellulosic substrates. The samples were characterized for evaluation of their structure, morphology, electrical and EM absorption properties in0.15–1.2 THz range by X-ray diff raction, fi eld emission electron microscopy, I–V measurements and terahertz time domainspectroscopy. These coatings can conveniently be applied to the material surfaces by conventional air spray painting method,which makes this technique cost-eff ective as well as easy to deploy in various applications. The electrical conductivityenhancement in the samples has been attributed to the formation of conducting network by uniform distribution of CNFs inthe insulating polymer matrix. As a result, the shielding eff ectiveness (SE) has been observed to improve with the increasein CNF’s loading in the polymer matrix. The SE is also a function of frequency, which is attributed to the increase in theskin depth. A SE of 20 dB has been estimated in these samples for the frequencies 1 THz and higher, which is of signifi cantimportance for the use of this technique in practical applications.
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Postmortem Aging of Beef with a Special Reference to the Dry Aging
Muhammad I. Khan,정사무엘,남기창,조철훈 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.2
Animal muscles are stored for specific period (aging) at refrigerated temperatures, during and after which the living muscles start to convert into meat and thus, attain certain superior properties in the final product. Proteolysis, lipolysis, and oxidation are the major biochemical processes involved during the postmortem aging of meat that affect the tenderness, juiciness, and flavor, as well as sometimes may introduce certain undesirable traits. This review analyzes the role of pre- and post-mortem factors that are important for aging and their effect on the chemical and physical changes in the “dry- and wet-aged meat.” Thus, if the meat processing manufacturers optimize the effects of aging for specific muscles, the palatability, color, and the shelf life of the aged meat products could be significantly enhanced.
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Postmortem Aging of Beef with a Special Reference to the Dry Aging
Khan, Muhammad I.,Jung, Samooel,Nam, Ki Chang,Jo, Cheorun Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.2
Animal muscles are stored for specific period (aging) at refrigerated temperatures, during and after which the living muscles start to convert into meat and thus, attain certain superior properties in the final product. Proteolysis, lipolysis, and oxidation are the major biochemical processes involved during the postmortem aging of meat that affect the tenderness, juiciness, and flavor, as well as sometimes may introduce certain undesirable traits. This review analyzes the role of pre- and post-mortem factors that are important for aging and their effect on the chemical and physical changes in the “dry- and wet-aged meat.” Thus, if the meat processing manufacturers optimize the effects of aging for specific muscles, the palatability, color, and the shelf life of the aged meat products could be significantly enhanced.
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Ali, Qamar,Khan, Muhammad T.I.,Khan, Muhammad N.I. Techno-Press 2017 Advances in energy research Vol.5 No.3
Energy consumption in agriculture is responsible for greenhouse gas emission but it can be reduced after efficient utilization of energy inputs. Therefore, the present study aims for the estimation of energy efficiency and extent of greenhouse gas reduction after benchmarking of inefficient farms in off-season tomato in Punjab province of Pakistan. Primary data were collected from 70 farmers with simple random sampling. By using data envelopment analysis, the average value of technical, pure technical and scale efficiency was 0.80, 0.92 and 0.87, respectively while increasing, constant and decreasing return to scale was observed in 33, 26 and 11 farmers, respectively. Total input energy was reduced by $12,688.91MJ\;ha^{-1}$ (13.89%) if inefficient farms used the energy inputs according to recommendations or benchmarking. A major portion of energy saving comes from fertilizers (68.79%) followed by diesel (15.70%), chemicals (5.91%), machinery (4.37%) and water (4.00%). Total greenhouse gases reduction was $499.17kg\;CO_2\;eq.ha^{-1}$ (14.57%) as a result of improvement in energy efficiency or benchmarking of inefficient farms. Agricultural extension staff should visit the vegetable farms on regular basis and give necessary information about efficient utilization of energy inputs. The government should create awareness about the optimum use of input through seminars and pamphlets.
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Tasawar Hayat,Salman Ahmad,Muhammad I. Khan,Muhammad I. Khan,Ahmed Alsaedi 한국원자력학회 2018 Nuclear Engineering and Technology Vol.50 No.3
The present work aims to report the consequences of DarcyeForchheimer medium in flow of Cross fluidmodel toward a stretched surface. Flow in porous space is categorized by DarcyeForchheimer medium. Further heat transfer characteristics are examined via thermal radiation and heat generation/absorption. Transformation procedure is used. The arising system of nonlinear ordinary differential equations issolved numerically by means of shooting method. The effects of different flow variables on velocity,temperature, concentration, skin friction, and heat transfer rate are discussed. The obtained outcomesshow that velocity was enhanced with the increase in the Weissenberg number but decays withincrease in the porosity parameter and Hartman number. Temperature field is boosted by thermal radiationand heat generation; however, it decays with the increase in the Prandtl number.
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Muhammad Bilal,Tasneem G. Kazi,Hassan I. Afridi,Mohammad Balal Arain,Jameel A. Baig,Mustafa Khan,Naeemullah Khan 한국공업화학회 2016 Journal of Industrial and Engineering Chemistry Vol.40 No.-
A new method based on modification of cloud point extraction for simultaneous enrichment ofcadmium, lead and copper in water and fish muscle samples was proposed. The extraction efficiency bymodified cloud point extraction (m-CPE) was compared with conventional cloud point extraction (c-CPE)method. The procedure for both CPE methods was comprised of formation of metal complexes with ahydrophobic chelating agent, dithizone, followed by entrapment of the chelates in a nonionic surfactant,Triton X-114. For c-CPE, the surfactant rich phase was treated with ethanolic solution of nitric acid andanalyzed by flame atomic absorption spectrometer (FAAS). Whereas for m-CPE, aqueous nitric acid wasused to back extract the metal ions from the surfactant rich phase and finally determined. The efficiencyof the methods was tested by analyzing certified reference material and standard addition to a realsample. All the experimental parameters were optimized. At optimized experimental conditions,preconcentration and enhancement factors were 62.5 and 78.0 to 83.0 respectively for m-CPE, 25.0 and56.0% higher than that of c-CPE. This improvement might be due to elimination of the effects ofsurfactant on the signal of analytes by FAAS. The developed method of m-CPE was applied successfullyfor analysis of the selected heavy metals in water and muscle tissues samples of fish of different lakes inSindh, Pakistan.
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민중석,Muhammad I. Khan,이상옥,임동균,설국환,이무하,조철훈 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.1
This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4°C and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.
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Taj Muhammad Khan,Tauseef Shahid,Rana I. Shakoor 대한금속·재료학회 2015 ELECTRONIC MATERIALS LETTERS Vol.11 No.3
We report the successful synthesis of polycrystalline CdO nanomaterials at various process temperatures in the range from (180°C - 300°C) by a single step, conventionally simple and cost effective approach. The approach is based on hydroxide melts as solvents and termed as composite-hydroxide-mediated (CHM) approach. The effect of growth temperature on particle nucleation and consequently on the fabrication and purity of CdO nanostructures is investigated for a constant reaction time (24 h). As revealed by x-ray diffraction and Raman spectroscopy, CdO nanostructures can be reproduced in high purity with no traces by varying the synthesis temperature. These nanostructures have random orientations and non-uniform distribution with average crystallite sizes varying from 27 nm down to 7 nm. A study of the optical properties, based on photoluminescence, has demonstrated that emission peaks of CdO nanomaterials are centered at 491 nm and 528 nm which signifies purity of the product from the CHM approach. The direct bandgap determined for CdO (2.49 eV - 2.51 eV) exhibits a blue-shift with process temperature. The photoluminescence peak at 491 nm is attributed to near band-edge emission. Based on experimental results size and morphology manipulation, and possible growth mechanisms for the synthesized product are proposed with CHM at low temperature and without surfactant.
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Min, Joong-Seok,Khan, Muhammad I.,Lee, Sang-Ok,Yim, Dong Gyun,Seol, Kuk Hwan,Lee, Mooha,Jo, Cheorun Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.1
This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4℃ and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.
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Hyun-Joo Kim,Amali U. Alahakoon,Dinesh D. Jayasena,Muhammad I. Khan,남기창,조철훈,정사무엘 한국가금학회 2015 韓國家禽學會誌 Vol.42 No.3
Chicken breast meat samples were injected with marinade solution (salt, sugar, phosphate, monosodium glutamate, and nucleic acid) with or without 2% citrus peel extract (CPE), and then a subset were irradiated with a 1 or 2 kGy electron beam (EB) and/or subjected to high-pressure (HP) at 300 or 400 MPa. The initial total aerobic bacterial (TAB) count of the control sample was 4.57 log CFU/g and reached 7.17 log CFU/g after 3 days of storage at 4°C. The 2 kGy EB reduced the TAB count to 4.61 log CFU/g after 7 days. The 400 MPa HP treatment was also effective in reducing the TAB count, but the effect was slightly less than that noted with the 2 kGy EB. The CPE, in combination with the EB and HP, decreased the TAB count by 1.71 and 1.32 log CFU/g at the initial stage and further decreased the count during storage. The 2 kGy EB and the HP (300 and 400 MPa) increased the thiobarbituric acid-reactive substances value, whereas the CPE did not show an antioxidative effect. The EB and HP caused no difference in the sensory qualities. In contrast, the CPE decreased all sensory qualities tested. Sensory panelists commented that the samples with CPE were not in the “rejection” category but were “unfamiliar” for chicken breast meat. In conclusion, the EB was more effective than HP in improving the microbial quality of marinated chicken breast meat. The use of CPE in the marinade solution may synergistically increase the shelf life; however, it is necessary to develop an appropriate formulation to ensure that the sensory qualities are maintained.
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