absorption index

2000 ◽  
pp. 6-6
Author(s):  
Martin H. Weik
Keyword(s):  
Absorption Index

KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT

2015 ◽  
Vol 4 (2) ◽  
pp. 41-44
Author(s):  
Priscillia Picauly ◽  
Gilian Tetelepta
Keyword(s):  
Water Solubility ◽  
Physical Property ◽  
Rice Flour ◽  
Absorption Index ◽  
Randomized Design ◽  
Nutrition Value ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
Four Levels

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).

Long-wavelength lattice vibrations of Ag3In5Se9 and Ag3In5Te9 single crystals — An inversion of LO- and TO-mode frequencies

2016 ◽  
Vol 30 (18) ◽  
pp. 1650229 ◽  
Author(s):  
Nizami Mamed Gasanly
Keyword(s):  
Refractive Index ◽  
Single Crystals ◽  
Longitudinal Optical ◽  
Absorption Index ◽  
Energy Losses ◽  
Optical Parameters ◽  
Lattice Vibrations ◽  
Frequency Range ◽  
Long Wavelength ◽  
Optical Modes

Infrared (IR) reflectivities are registered in the frequency range of 50–2000 cm[Formula: see text] for Ag3In5Se9 and Ag3In5Te9 single crystals grown by Bridgman method. Three infrared-active modes are detected in spectra. The optical parameters, real and imaginary parts of the dielectric function, the function of energy losses, refractive index, absorption index and absorption coefficient were calculated from reflectivity experiments. The frequencies of transverse and longitudinal optical modes (TO and LO modes) and oscillator strength were also determined. The bands detected in infrared spectra were tentatively attributed to various vibration types (valence and valence-deformation). The inversion of LO- and TO-mode frequencies of the sandwiched pair was observed for studied crystals.

scholarly journals On Minimal Absorption Index for an n-Dimensional Simplex

2018 ◽  
Vol 25 (1) ◽  
pp. 140-150 ◽  
Author(s):  
Mikhail V. Nevskii ◽  
Alexey Y. Ukhalov
Keyword(s):  
Absorption Index ◽  
Dimensional Simplex

To investigate the Effect of extrusion process conditions on the functional characteristics of expanded products Based on corn- almond

2015 ◽  
Vol 16 (SE) ◽  
pp. 519-524
Author(s):  
Neda Hashemi ◽  
Sayed Ali Mortazavi ◽  
Elnaz Milani ◽  
Faride Tabatabaie Yazdi
Keyword(s):  
Water Absorption ◽  
Water Solubility ◽  
Extrusion Process ◽  
Absorption Index ◽  
Process Conditions ◽  
Oil Absorption ◽  
Nutritional Properties ◽  
Humidity Level ◽  
Functional Features ◽  
Flour Blends

In recent years, the demand for snacks with optimal functional and nutritional properties has a dramatic increased; hence researching in this regard is considered as an essential task. Almond, is one of the nuts kernel and an important source of nutrients, especially fats, fiber, antioxidants, vitamins and minerals such as iron and calcium. Using this seeds nut in expanded products not only improves the nutritional properties but also it causes to produce a product with optimal functional features. As the screw rate and humidity level have a great effect on the properties of extruded products. In this study, defatted almond flour –corn flour blends (20 - 80) were extruded in a co-rotating twin-screw extruder. Response surface methodology using a central composite design was used to evaluate the effects of independent variables, namely screw rate (120–220 rpm) and humidity level (12–16%) on functional properties (water absorption index, water solubility index and oil absorption index). Based on the process optimization maximum water absorption is 6.54085, water solubility is 25.6472 and oil absorption is 3.09778 that was belong to the production of screw rate 209.17 rpm and the 14% humidity.

scholarly journals Chemical composition and functional properties of malted corn flours

1998 ◽  
Vol 41 (2) ◽  
Author(s):  
Maria Victória E. Grossmann ◽  
José Marcos G. Mandarino ◽  
Márcia Cristina Yabu
Keyword(s):  
Response Surface Methodology ◽  
Chemical Composition ◽  
Functional Properties ◽  
Water Solubility ◽  
Absorption Index ◽  
Corn Flour ◽  
Low Viscosity ◽  
Gibberelic Acid ◽  
Paste Viscosity ◽  
Physicochemical And Functional Properties

Flours with different physicochemical and functional properties were obtained from malted corn. Response surface methodology (RSM) was used to study the effects of malting time (1,3, 5 days), malting temperature (20, 25, 30º C) and gibberelic acid concentration (0.0; 0.5; 1.0 %) on these properties. The chemical composition and paste viscosity of flours were significantly affected by malting time and temperature, while water solubility index (WSI) and water absorption index (WAI) varied only with malting time. Gibberelic acid did not significantly influenced any of the studied properties. Germination at 20-25ºC for 3 days was recomended to obtain corn flour with high WAI, low viscosity and medium WSI, without excessive loss of proteins.

scholarly journals Optimization of Spray Drying Condition of Asparagus Powder Using Response Surface Methodology (P17-003-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Jiseon Park ◽  
Soon Bae Kwon ◽  
Hye Jeong Kwon
Keyword(s):  
Spray Drying ◽  
Flow Rate ◽  
Air Flow ◽  
Absorption Index ◽  
Water Extraction ◽  
Inlet Temperature ◽  
Air Flow Rate ◽  
Independent Variables ◽  
Drying Conditions ◽  
Spray Dried

Abstract Objectives The purpose of this study was to investigate optimization of spray drying conditions for water-soluble powder using response surface methodology that is a statistical procedure used for optimization studies. Methods First, conditions of the extract used for spray drying were set. We compared heat water extraction (60–100 °C) with ethanol extraction (10–50%). After final selection of the method of extract used for spray drying, spray drying conditions were set. Independent variables included the additive contents of maltodextrin (X1), inlet temperature (X2), and air flow rate (X3). The dependent variables were yield, water absorption index (WAI) and total phenolic compounds. Results The yield was highest in 100 °C heat water extraction. The content of rutin was 29.77 mg/100 g in 90 °C heat water extraction, 28.07 mg/100 g in 100 °C heat water extraction and 24.24 mg/100 g in 10% ethanol extraction. The heat water extraction method at 100 °C was selected as an extract of the spray dryer. Statistical analysis revealed that independent variables significantly affected all the responses. A maximum yield was obtained at 15.55% of X1, 167.87 °C of X2 and 50.00 mL/min of X3. The water absorption index of asparagus increased with increasing MD ratio (X1), higher inlet temperature (X2) and higher air flow rate (X3). The total polyphenol contents of asparagus were higher when the MD addition ratio (X1) was 16.56%, the inlet temperature (X2) was higher and the air flow rate (X3) was higher. Conclusions In this study, extracts of asparagus using different extraction methods were compared for yield and spray-dried asparagus powders were investigated for their physicochemical characteristics. We were vary the range of the temperature, air flow rate, dextrin rate and set the best method for the functionality content of asparagus. Asparagus was spray - dried using 100 °C water extraction with high yield and high rutin content. The maximum spray drying yield was obtained at 15.55% of MD ratio, 167.87 °C of inlet temperature and 50.00 mL/min of air flow rate. There will be additional processed goods development made with what we have found. Funding Sources This study was supported by 2018 Regional Specialized Technology Development Project, Rural Development Administration, Republic of Korea. Supporting Tables, Images and/or Graphs

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