Physical properties of pregelatinized and granular cold water swelling maize starches at different pH values

2016 ◽  
Vol 91 ◽  
pp. 730-735 ◽  
Author(s):  
Sara Hedayati ◽  
Fakhri Shahidi ◽  
Arash Koocheki ◽  
Asgar Farahnaky ◽  
Mahsa Majzoobi
2015 ◽  
Vol 51 ◽  
pp. 375-382 ◽  
Author(s):  
Mahsa Majzoobi ◽  
Zahra Kaveh ◽  
Christopher L. Blanchard ◽  
Asgar Farahnaky

2020 ◽  
Vol 11 (1) ◽  
pp. 67
Author(s):  
Ján Iždinský ◽  
Ladislav Reinprecht ◽  
Ján Sedliačik ◽  
Jozef Kúdela ◽  
Viera Kučerová

The bonding of wood with assembly adhesives is crucial for manufacturing wood composites, such as solid wood panels, glulam, furniture parts, and sport and musical instruments. This work investigates 13 hardwoods—bangkirai, beech, black locust, bubinga, ipé, iroko, maçaranduba, meranti, oak, palisander, sapelli, wengé and zebrano—and analyzes the impact of their selected structural and physical characteristics (e.g., the density, cold water extract, pH value, roughness, and wettability) on the adhesion strength with the polyvinyl acetate (PVAc) adhesive Multibond SK8. The adhesion strength of the bonded hardwoods, determined by the standard EN 205, ranged in the dry state from 9.5 MPa to 17.2 MPa, from 0.6 MPa to 2.6 MPa in the wet state, and from 8.5 MPa to 19.2 MPa in the reconditioned state. The adhesion strength in the dry state of the bonded hardwoods was not influenced by their cold water extracts, pH values, or roughness parallel with the grain. On the contrary, the adhesion strength was significantly with positive tendency influenced by their higher densities, lower roughness parameters perpendicular to the grain, and lower water contact angles.


2017 ◽  
Vol 6 (2) ◽  
pp. 82
Author(s):  
Sean X. Liu ◽  
Diejun Chen ◽  
George E. Inglett ◽  
Jingyuan Xu

Amaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing β-glucan, known for lowering blood cholesterol. Amaranth flour and oat bran concentrate (OBC) composites (1:4) were processed using different technologies, including dry mixing, baking, steaming, cold wet blending, and high speed homogenizing (Polytron PT6000) with cold water or hot water. The results showed that water holding capacities, pasting, and rheological properties were dramatically increased by wet blending, Polytron with cold water, and Polytron with hot water followed by drum drying. The processing procedures created dissimilar physical properties that will enhance the application of ancient grains and oat for functional foods that are suitable for people who are gluten-intolerant. In addition, the dietary fiber contents of composites were increased by the incorporation of OBC. The composites can be inexpensively prepared and processed. The new healthful products will be affordable for people who suffer from celiac disease or gluten-intolerant. These innovative gluten-free functional food products will help millions of gluten sensitive consumers enjoy heart-healthy functional foods.


1985 ◽  
Vol 1985 (1) ◽  
pp. 399-403
Author(s):  
Robert Schulze ◽  
Ivan Lissauer

ABSTRACT A Field Guide for Oil Spill Behavior was developed to provide the On-Scene Coordinator with the spill behavior information needed to ensure timely and adequate containment and removal. The guide describes arctic ice conditions, the physical properties of oil as it weathers, oil spill behavior in cold water and ice conditions, and spill retention potential for the Alaskan shoreline. Six spill scenarios show the user how to apply spill behavior information to solve actual problems.


2017 ◽  
Vol 165 ◽  
pp. 229-237 ◽  
Author(s):  
D.M. Dries ◽  
S.V. Gomand ◽  
S.C. Pycarelle ◽  
M. Smet ◽  
B. Goderis ◽  
...  

2019 ◽  
Vol 2 (1) ◽  
pp. 37-46
Author(s):  
Rudi Hartono ◽  
Muhdi ◽  
John Parulian Nainggolan

This study aims to determine the physical and chemical properties of sugar palm. Physical properties include moisture content, density, and shrinkage from wet to dry oven chemical properties included of extractive solubility in cold and wet solutions. The samples were 15 years of age and originated from Sidikalang, Dairi district, North Sumatra. Three individual samples were taken and cut into 50 cm of length of three types of height namely base, middle, and end. The research was also conducted horizontally (edge, center, and at the core). The results of this study indicated that the average water content was 120.31-603.48%, the specific weight was 0.12-0.51 g/cm3, and the shrinkage from wet to dry oven was 28.06-77.69%. The extractive solubility in cold water was 11.66-87.22%, while in hot water was 10-90%. Based on the specific weight/density obtained, the outer part or edge of the palm sugar was included in the strength classes IV and V.


2021 ◽  
Vol 112 ◽  
pp. 106311 ◽  
Author(s):  
Peilong Li ◽  
Arkaye Kierulf ◽  
Alireza Abbaspourrad
Keyword(s):  

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