Sesame Cracker or Kuih Bijan is a popular traditional Malays snack in Malaysia. The simplest
formulation of Sesame Cracker dough includes glutinous rice flour, sugar, and water. In order
to reduce the negative effect caused by dough stickiness, the effect of mixing period (3 to 7
minutes), water (41.6 to 45.6%) and sugar (1 to 9%) on dough stickiness of sesame cracker
dough were studied using Texture Analyzer and Chen-Hoseney methodologies (i.e. Chen-
Hoseney Dough Stickiness Cell). The result obtained showing that the increment of mixing
time, water and sugar addition, increased the dough stickiness, work of adhesion/adhesiveness
and dough strength/cohesiveness. However, overmixing of dough had led to the decrease of
these parameters.
Work-related ocular injuries and illnesses were among the major causes of job absenteeism. This study was conducted to determine if low vision rehabilitation was provided following work-related ocular problems among industrial workers in a developing country. This was a retrospective analysis of case records.
Empty fruit bunches (EFBs), a waste material from the palm oil industry, were subjected to pyrolysis and gasification. A high content of volatiles (>82%) increased the reactivity of EFBs, and more than 90% decomposed at 700°C; however, a high content of moisture (>50%) and oxygen (>45%) resulted in a low calorific value. Thermogravimetric analysis demonstrated that the higher the heating rate and the smaller the particle size, the higher the peak and final reaction temperatures. The least squares estimation for a first-order reaction model was used to study the degradation kinetics. The values of activation energy increased from 61.14 to 73.76 and from 40.06 to 47.99kJ/mol when the EFB particle size increased from 0.3 to 1.0mm for holocellulose and lignin degradation stages, respectively. The fuel characteristics of EFB are comparable to those of other biomasses and EFB can be considered a good candidate for gasification.