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1.
Achu is a thick porridge obtained by cooking and pounding taro (Colocasia esculenta) corms and cormels in a mortar. This study was undertaken with the objective of producing precooked taro flour that can be used in the preparation of achu. Taro slices were precooked to times of 0, 20, 45 and 90 min and dried in an air convection oven at varying temperatures of 50, 60, 70 or 80 °C before milling into flour which was then analysed for its water absorption capacity (WAC), water solubility index, emulsion activity and stability, bulk density, foam capacity and least gelation concentration (LGC). Achu made from the flours were equally analysed for their relative penetrometric index, bulk density and colour. The results showed that precooking induced significant (P<0.05) decrease in foam capacity, penetrometric index, and increase in LGC, emulsion stability and WAC. The drying temperature also induces significant reduction in emulsion capacity and stability, penetrometric index, and increase in LGC, WAC. Long precooking time (>45 min) and drying temperature (>60 °C) induced significant reduction of the in-vitro carbohydrate digestibility of taro achu. 相似文献
2.
Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour 总被引:1,自引:0,他引:1
Both emulsifying capacity (EC) and emulsion stability (ES) increased with increasing concentrations from 0.4% to 0.8% of soy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) when studied by response surface methodology. EC and ES increased as pH increased from 6 to 8 in all samples. Increasing incubation temperatures of protein solutions from 20–70°C or from 4–20°C did not affect EC or ES, respectively. SF had the highest EC, followd by SI, SC, and CGPF. 相似文献
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H. Djidjelli A. Boukerrou A. Rabouhi R. Founas M. Kaci O. Zefouni N. Djillali L. Belmouhoub 《应用聚合物科学杂志》2008,107(3):1459-1465
The changes in mechanical properties, the thermal stability, and the water absorption capacity of poly (vinyl chloride)/olive residue flour composites were studied as a function of various residue olive flour ratios, i.e., 0, 5, 15, and 25% by weight taking into account the effect of benzylation chemical treatment of the filler. The study showed that composite samples prepared with the untreated filler exhibited higher tensile modulus and hardness compared with the neat resin, whereas elongation and tensile strength were observed to decline. On the other hand, the PVC hardness was found to increase with addition of the untreated olive residue flour (ORF), however the composite samples prepared with the benzylated flour exhibited lower hardness than those prepared with untreated olive residue. Moreover, the amount of absorbed water depends on the amount of filler in the composite. The comparison of the results obtained from the samples of F5, F20, and F30 formulations between the untreated and treated ORF indicated a reduction in absorbed water for the composite samples containing treated ORF with benzyl chloride. As a result, the mechanical properties of the treated composites were improved. Furthermore, the thermal characterization of the different samples carried out by color change test and thermogravimetric analysis revealed an increase in the onset temperatures of decomposition for the treated composites. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008 相似文献
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The use and impacts of accelerated weathering of limestone (AWL; reaction: CO2+H2O+CaCO3→Ca2++2(HCO3−) is explored as a CO2 capture and sequestration method. It is shown that significant limestone resources are relatively close to a majority of CO2-emitting power plants along the coastal US, a favored siting location for AWL. Waste fines, representing more than 20% of current US crushed limestone production (>109 tonnes/yr), could provide an inexpensive or free source of AWL carbonate. With limestone transportation then as the dominant cost variable, CO2 mitigation costs of $3-$4/tonne appear to be possible in certain locations. Perhaps 10–20% of US point–source CO2 emissions could be mitigated in this fashion. It is experimentally shown that CO2 sequestration rates of 10−6 to 10−5 moles/sec per m2 of limestone surface area are achievable, with reaction densities on the order of 10−2 tonnes CO2 m−3day−1, highly dependent on limestone particle size, solution turbulence and flow, and CO2 concentration. Modeling shows that AWL would allow carbon storage in the ocean with significantly reduced impacts to seawater pH relative to direct CO2 disposal into the atmosphere or sea. The addition of AWL-derived alkalinity to the ocean may itself be beneficial for marine biota. 相似文献
6.
Biodegradability and mechanical properties of agro‐flour–filled polybutylene succinate biocomposites
The objective of this study was the production of rice husk flour (RHF) and wood flour (WF) filled polybutylene succinate (PBS) biocomposites as alternatives to cellulosic material filled conventional plastic (polyolefins) composites. PBS is one of the biodegradable polymers, made from the condensation reaction of 1,4‐butanediol and succinic acid that can be naturally degraded in the natural environment. We compared the mechanical properties between conventional plastics and agro‐flour–filled PBS biocomposites. We evaluated the biodegradability and mechanical properties of agro‐flour–filled PBS biocomposites according to the content and filler particle size of agro‐flour. As the agro‐flour loading was increased, the tensile and impact strength of the biocomposites decreased. As the filler particle size decreased, the tensile strength of the biocomposites increased but the impact strength decreased. The addition of agro‐flour to PBS produced a more rapid decrease in the tensile strength, notched Izod impact strength, and percentage weight loss of the biocomposites during the natural soil burial test. These results support the application of biocomposites as environmentally friendly materials. © 2005 Wiley Periodicals, Inc. J Appl Polym Sci 97: 1513–1521, 2005 相似文献
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A new non-heating technique was developed for the sterilization of food stuff. Applying a roller compactor, ultra-high pressure sterilization has experimentally demonstrated its ability to sterilize dry powders, such as corn flour and Chinese herbs, with little quality deterioration. Also, the degree of food sterilization was found correlated well with the linear press forces between the rollers, roller gaps, and number of compaction passes. In comparison to the conventional high pressure sterilization technique, the new dry continuous processing method has the advantage of lower investment cost and is more versatile for sterilizing various food powders. 相似文献
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The process of grinding soybeans to a fine flour and extracting the flour with hexane was studied on a pilot plant scale.
The crude oil from the pilot plant study had 15 ppm phosphorus and was suitable for physical refining after a light acid pretreatment
and bleaching. The refined oil showed a Lovibond color of 1.4 yellow and 0.3 red. The pilot plant study also showed that grinding
of the soybeans and the separation of solid from miscella were the most difficult steps in solvent extraction with fine flour.
A laboratory study on separation of miscella from meal by aqueous ethanol reduced the hold-up volume, but it did not remove
all the miscella. A test with betacarotene showed that only the miscella outside the flour particles was displaced.
Aqueous ethanol solutions used as a second solvent extracted additional nontriglyceride materials (primarily phospholipids)
from the meal. Also, the free fatty acid content of the oil was increased with aqueous ethanol solution wash. The quality
of the extracted crude oil was lowered by using a second solvent, but it had the advantage of needing only one centrifugation
to separate miscella from meal. 相似文献