The effect of co-combustion of waste from flour milling and highly mineralized peat on sintering of the ash residue

Energy ◽  
2020 ◽  
Vol 196 ◽  
pp. 117157 ◽  
Author(s):  
Roman Tabakaev ◽  
Kanipa Ibraeva ◽  
Victor Kan ◽  
Yury Dubinin ◽  
Maksim Rudmin ◽  
...  
Keyword(s):  
Flour Milling ◽  
Ash Residue

Hydrothermal Leaching of Nickel, Uranium and the Remaining Vanadium from Alkali Treated Boiler Ash Residue using Citric Acid

2019 ◽  
Vol 0 (0) ◽  
pp. 0-0
Author(s):  
E.A. Manaa ◽  
M.N. Kouraim ◽  
M.A. Youssief ◽  
A.R. Bakry ◽  
E.M. El-Desoky
Keyword(s):  
Citric Acid ◽  
Ash Residue ◽  
Boiler Ash

Biggar red spring wheat

1991 ◽  
Vol 71 (2) ◽  
pp. 519-522 ◽  
Author(s):  
R. M. DePauw ◽  
K. R. Preston ◽  
T. F. Townley-Smith ◽  
E. A. Hurd ◽  
G. E. McCrystal ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Spring Wheat ◽  
Triticum Aestivum L ◽  
Yield Potential ◽  
High Yield ◽  
Flour Milling ◽  
Wide Adaptation ◽  
Cultivar Description ◽  
End Use ◽  
Milling Properties

Biggar red spring wheat (Triticum aestivum L.) combines high grain yield potential with semidwarf stature and wide adaptation. Biggar has improved end-use suitability relative to HY320 such as harder kernels, better flour milling properties, greater water absorption, and stronger gluten properties. It received registration No. 3089 and is eligible for grades of Canada Prairie Spring (red). Key words: Triticum aestivum, wheat (spring), high yield, cultivar description

Estimating competitiveness of Greek food and beverage industry: a comparison between Greek flour milling industry and Greek food and beverage industry

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Christos Konstantinidis ◽  
Stamatis Aggelopoulos ◽  
Maria Tsiouni ◽  
Evanthia Rizopoulou
Keyword(s):  
Manufacturing Industry ◽  
Sustainable Growth ◽  
Content Type ◽  
Balance Sheets ◽  
Research Perspective ◽  
Flour Milling ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Greek Economy

PurposeThe objective of this study is to estimate the competitiveness for both the Greek food and beverage industry as a whole and the flour and milling industry, justifying the certain economic factors and the way which these factors affect on it.Design/methodology/approachThe Greek food and beverage firms which published their balance sheets for the studying period were studied. According to the existing literature two equations were created and estimated as a simultaneous equations system.FindingsSummarizing the results both for the whole food and beverage industry and the flour milling industry are observed significant similarities on how certain economics factors such as profitability, market share, sustainable growth, age and operating costs affect on competitiveness as measured in this work. This may happen due to the high degree of concentration but also in the special characteristics which present both the Greek food and beverage industry and the flour milling sector.Research limitations/implicationsThe fact that this work referred only in Greek firms can be a limitation of this research, in spite of that it can provide useful and safe conclusions for the Greek food manufacturing industry.Practical implicationsThe provision of proposals for increasing firm competitiveness to managers as well as to policymakers.Social implicationsThe importance of food and beverage industry for the Greek economy as well as that the flour milling industry holds an important position in the Greek food and beverage industry makes the study of the competitiveness for both of them to be important from both an academic and research perspective.Originality/valueThe Greek food and beverage industry is the strength of Greek manufacturing and at the same time an important lever for the development of the entire Greek economy. The high quality products it produces and the organized promotion of its products in international markets are elements that give it an advantage and stimulate its competitiveness. The flour milling industry is one of the sectors in which there is intense competition and whose presence in terms of sales, turnover, employment and gross value is particularly important, so a simultaneous study of these cases is very important.

scholarly journals The impact of the Rht-B1b , Rht-D1b , and Rht-8 wheat semi-dwarfing genes on flour milling, baking, and micronutrients

2018 ◽  
Vol 95 (6) ◽  
pp. 770-778 ◽  
Author(s):  
Emma M. Jobson ◽  
John M. Martin ◽  
Tavin M. Schneider ◽  
Michael J. Giroux
Keyword(s):  
Dwarfing Genes ◽  
Flour Milling ◽  
The Impact

scholarly journals Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Li Li ◽  
Na Wang ◽  
Sen Ma ◽  
Songzhu Yang ◽  
Xuehua Chen ◽  
...  
Keyword(s):  
Relaxation Times ◽  
Frozen Storage ◽  
Bound Water ◽  
Intermediate Water ◽  
Proton Mobility ◽  
Flour Milling ◽  
Low Field ◽  
Relationship Of ◽  
Wheat Flours

This study was performed to investigate the quality of fresh wet noodles made from flour milling streams. The basic composition, texture properties, cooking characteristics, and moisture status were measured to evaluate the qualities of noodles. The results indicated that as storage time increased, the springiness of fresh wet noodles gradually decreased, but the hardness increased. Additionally, the cooking loss rate was increased obviously, and the water absorption rate generally decreased. The relaxation times T21 and T22, analyzed by low-field nuclear magnetic resonance, showed a downward trend that proton mobility became poor and bound water changed into intermediate water. Noodles made from reduction flour exhibited better quality. Compared to that with ambient temperature storage, the wet noodles under frozen storage showed better quality. The relaxation time T21, and T22 showed a positive correlation with noodle quality.

scholarly journals Periodic dependences in the distribution of chemical elements in the human hair ash residue

2019 ◽  
Vol 85 (1II)) ◽  
pp. 73-76 ◽  
Author(s):  
V. I. Otmakhov ◽  
Yu. S. Sarkisov ◽  
A. N. Pavlova ◽  
A. V. Obukhova
Keyword(s):  
Applied Sciences ◽  
Human Hair ◽  
Chemical Elements ◽  
Biogenic Elements ◽  
Human Organism ◽  
Individual Character ◽  
Periodic Law ◽  
Ash Residue ◽  
First Time ◽  
Time Periodic

150 years ago D. I. Mendeleev revealed the Periodic law to the world and since that time periodic dependencies have been increasingly used in various fields of basic and applied sciences. For the first time we consider the regularities of periodic dependences of the concentration of chemical elements in the ash residue of human hair on the number of the element. Such dependencies for various regions of Russia reveal strictly individual character. It is shown that distributions of the chemical elements for men and women also differ, as well as the distributions determined for the same groups in inhabitants of different regions of residence and depend to a significant extent on the genetic and physiological characteristics of human organism, variability of environmental conditions, earlier diseases and other impacts. This means that population of different urban regions (e.g., Siberian region) is characterized by a strictly individual distribution of biogenic elements. A hypothesis has been put forward that extrema observed on the studied dependences can be a kind of code for a given locality, reflecting correlation with various factors of genetic and ecological nature.

scholarly journals Considerations over the floating speed of a particle in vacuum pneumatic conveying sytems in flour milling

2016 ◽  
Vol 20 (1) ◽  
pp. 65-76
Author(s):  
Tanase Tanase
Keyword(s):  
Spherical Particle ◽  
Particle Diameter ◽  
Pipe Diameter ◽  
Pneumatic Conveying ◽  
Specific Mass ◽  
Magnus Force ◽  
Spherical Form ◽  
Flour Milling ◽  
Mass Load ◽  
The Given

Abstract The present paper is a theoretical study aiming for to assess the influence of the different factors such as deviation from the spherical form of a particle, specific mass load of the pneumatic conveying pipe and the report between the particle diameter and the pipe diameter, over the floating speed of a particle. For a non-spherical particle, the Magnus force is affecting the floating speed of the given particle by increasing or decreasing it. The equation deducted within the present study, describes the movement of a particle or a fluid swirl under the resultant force with emphasis on the evaluation of the nature and magnitude of the Magnus force. The same Magnus Force explains the movement of the swirls in fluids, as for the wind swirls (hurricane) or water swirls. The next part of the study relate the report between the particle diameter and the pipe diameter as well as the specific loads of the pipe, to the same floating speed. A differentiation in denominating the floating speed is proposed as well as that for the non-spherical particle the floating speed should be a domain, rather than a single value.

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