Cooking Water Composition

2020 ◽  
pp. 73-85
Author(s):  
Luca Serventi
Keyword(s):  
Water Composition ◽  
Cooking Water

KAJIAN PRODUKSI NASI KUNING INSTAN DAN KARAKTERISTIKNYA

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Kirana Sanggrami Sasmitaloka ◽  
Imia Ribka Banurea ◽  
Sri Widowati Widowati
Keyword(s):  
Water Absorption ◽  
Research Method ◽  
Raw Materials ◽  
Water Volume ◽  
Rehydration Ratio ◽  
Drying Characteristics ◽  
Instant Form ◽  
Randomized Design ◽  
Cooking Water ◽  
Comparative Treatment

ABSTRACTThe manufacture of food products in an instant form can reduce obstacles in storage and distribution. The purpose of this study was to determine the characteristics of instant yellow rice produced using a cabinet dryer. The research method used was a non factorial Complete Randomized Design, with comparative treatment of rice and cooking water volume (1: 1,1; 1: 1,2; and 1: 1,3) as well as the type of yellow rice seasoning used (instant seasoning and processed seasoning). The best treatment is obtained on instant yellow rice produced using processed seasonings with a comparison of raw materials with cooking water volume of 1: 1,3. This product has a yield characteristic of 98.29%, rehydration time 4.32 minutes, kamba density 0.351 g/ml, water absorption 64.78%, development volume 174.51%, rehydration ratio 3.44, chroma value 30.29 and hue value 96.38.Keywords: instant yellow rice, rehydration time, drying, characteristics ABSTRAKPembuatan produk makanan dalam bentuk instan dapat menekan kendala dalam penyimpanan serta distribusi . Tujuan  penelitian ini adalah untuk mengetahui karakteristik nasi kuning instan yang diproduksi dengan menggunakan cabinet dryer. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap non faktorial, dengan perlakuan perbandingan beras dan volume air pemasakan (1:1,1; 1:1,2; dan 1:1,3) serta jenis bumbu nasi kuning yang digunakan (bumbu instan dan bumbu olahan). Perlakuan terbaik diperoleh pada nasi kuning instan yang diproduksi menggunakan bumbu olahan dengan perbandingan bahan baku dengan volume air pemasakan sebanyak 1:1,3. Produk ini memiliki karakteristik rendemen 98,29%, waktu rehidrasi 4,32 menit, densitas kamba 0,351 g/ml, daya serap air 64,78%, volume pengembangan 174,51%, rasio rehidrasi 3,44, nilai chroma 30,29 dan nilai hue 96,38.Kata kunci: nasi kuning instan, waktu rehidrasi, pengeringan, karakteristik

Clogging Problems in Groundwater Heat Pump Systems in Sweden

1988 ◽  
Vol 20 (3) ◽  
pp. 133-140 ◽  
Author(s):  
Annika Lindblad-Påsse
Keyword(s):  
Redox Potential ◽  
Heat Pump ◽  
Hydrogen Sulphide ◽  
Sludge Formation ◽  
Iron Bacteria ◽  
Iron Precipitation ◽  
Water Composition ◽  
Groundwater Heat Pump ◽  
And Control ◽  
System Knowledge

A number of groundwater heat pump systems have been investigated to determine the extent of problems caused by the chemistry of the groundwater used. The main purpose was to investigate sites using iron rich groundwater. Fifteen facilities were studied regularly for three years. Ten of these facilities had some kind of problem caused by iron precipitation. Four of the sites were rebuilt because of severe plugging due to iron sludge in wells, pumps and pipes. In all facilities with severe problems, iron bacteria were found. Low redox potential, indicated by hydrogen sulphide in the groundwater, seems to protect from iron bacteria. In some of the systems using groundwater with H2S the problems were corrosion and sludge formation caused by sulphur oxidizing bacteria. Rapid clogging was caused by aeration of the groundwater due to improper design of the system. Knowledge of the water composition, design of the systems to minimize aeration, and control of clogging turned out to be important factors to maintain operation safety.

A quantitative estimation of the water footprint of the Mexican diet, corrected for washing and cooking water

Food Security ◽  
2021 ◽  
Author(s):  
Mariana Lares-Michel ◽  
Fatima Ezzahra Housni ◽  
Virginia Gabriela Aguilera Cervantes
Keyword(s):  
Water Footprint ◽  
Quantitative Estimation ◽  
Cooking Water

scholarly journals Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
High Pressure ◽  
Protein Quality ◽  
Treatment Time ◽  
Control Sample ◽  
Thermal Characteristics ◽  
Protein Digestibility ◽  
Foaming Properties ◽  
Freeze Dried ◽  
Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

scholarly journals Legume Beverages from Chickpea and Lupin, as New Milk Alternatives

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1458 ◽  
Author(s):  
Mariana Lopes ◽  
Chloé Pierrepont ◽  
Carla Margarida Duarte ◽  
Alexandra Filipe ◽  
Bruno Medronho ◽  
...  
Keyword(s):  
Milk Yield ◽  
Shear Thinning ◽  
Milk Consumption ◽  
High Demand ◽  
Cooking Water ◽  
High Level ◽  
Milk Replacers ◽  
Processing Steps ◽  
By Products ◽  
Dairy Beverages

Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market offers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from different pulses (i.e., pea, chickpea and lupin) were developed using technologies that enable the incorporation of a high level of seed components, with low or no discharge of by-products. Different processing steps were sequentially tested and discussed for the optimization of the sensorial features and stability of the beverage, considering the current commercial non-dairy beverages trends. The lupin beverage protein contents ranged from 1.8% to 2.4% (w/v) and the chickpea beverage varied between 1.0% and 1.5% (w/v). The “milk” yield obtained for the optimized procedure B was 1221 g/100 g of dry seed and 1247 g/100 g of dry seed, for chickpea beverage and lupin beverage, respectively. Sensory results show that chickpea beverage with cooking water has the best taste. All pulses-based beverages are typical non-Newtonian fluids, similarly to current non-dairy alternative beverages. In this respect, the sprouted chickpea beverage, without the cooking water, presents the most pronounced shear-thinning behavior of all formulations.

scholarly journals Influence of Selected Coagulants of Indicator and Dioxin-Like PCB Removal from Drinking Water

2017 ◽  
Vol 24 (1) ◽  
pp. 41-51
Author(s):  
Agata Rosińska
Keyword(s):  
Surface Water ◽  
Total Concentration ◽  
Sulfate Removal ◽  
Aluminium Sulfate ◽  
Water Composition ◽  
Pcb 126 ◽  
Reduction Efficiency ◽  
Water Rate ◽  
Trade Names ◽  
Dioxin Like Pcb

Abstract The aim of the research was to compare selected coagulants efficiency in indicator and chosen dioxin-like PCB removal from surface water. As coagulants, there were used aluminium sulfate and 5 hydrolyzed polyaluminium chlorides, with trade names: PAX-XL1, PAX-XL10, PAX-XL19, PAX-XL60, PAX-XL69. For the research, surface water was used, collected from dam reservoir. The water composition was modified with standard mixtures PCB MIX24 and MIX13, in order to obtain concentration of each congener equal to 300 ng/dm3. The PCB MIX24 mixture was composed of indicator congeners solution: 28, 52, 101, 118, 138, 153, and 180, whereas the MIX13 mixture - solution of three dioxin-like PCB 77, PCB 126, and PCB 169. It was demonstrated that the application of aluminium sulfate allowed for reaching better effects for purifying water of PCB, than with the usage of pre-hydrolyzed salts, polyaluminium chlorides. Out of the studied coagulants, the best effects for indicator PCB removal were obtained with the application of aluminium sulfate, total PCB concentration was decreased by 65%. The highest efficiency for indicator congeners removal (90%) was obtained for PCB 138 and 153. After the application of hydrolyzed polyaluminium chlorides PAX-XL1, PAX-XL10 decrease in higher chlorinated PCB concentration was obtained, in the range of 23 to 74%. Selectivity of chosen PCB congener removal, depending on applied coagulant, was demonstrated; with the usage of aluminium sulfate, removal of heptachlorobiphenyl PCB 180 at the level of 34% was obtained, whereas with the application of PAX-XL1 and PAX-XL10 higher reduction efficiency for this congener was obtained, i.e. 83 and 74% respectively. For dioxin-like PCB, after application of aluminium sulfate, total concentration reduction by 74% was obtained, efficiency of this congeners removal amounted to from 54 (PCB 77) up to 72% (PCB 126), similar results were obtained after the usage of PAX-XL1. The lowest PCB removal from water rate was stated for coagulants PAX-XL60 and PAX-XL69.

Enhanced Waterflood for Carbonate Reservoirs - Impact of Injection Water Composition

2011 ◽  
Author(s):  
Robin Gupta ◽  
Griffin Griffin Smith ◽  
Lu Hu ◽  
Thomas Willingham ◽  
Mauro Lo Cascio ◽  
...  
Keyword(s):  
Carbonate Reservoirs ◽  
Water Composition ◽  
Injection Water
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