Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111082
Author(s):  
Barbora Lapčíková ◽  
Lubomír Lapčík ◽  
Tomáš Valenta ◽  
Petr Majar ◽  
Kristýna Ondroušková
Keyword(s):  
Particle Size ◽  
Rice Flour ◽  
Water Holding Capacity ◽  
Aqueous Dispersions ◽  
Water Diffusivity ◽  
Water Holding

Impact of Biochar on Water Holding Capacity of Two Chinese Agricultural Soil

2014 ◽  
Vol 941-944 ◽  
pp. 952-955 ◽  
Author(s):  
Dao Yuan Wang ◽  
Deng Hua Yan ◽  
Xin Shan Song ◽  
Hao Wang
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Soil Type ◽  
Agricultural Soil ◽  
Water Retention ◽  
Water Holding Capacity ◽  
Walnut Shell ◽  
Retention Characteristics ◽  
Water Holding

Adding biochar to agricultural soil has been suggested as an approach to enhance soil carbon sequestration. Biochar has also been used as a soil amendment to reduce nutrient leaching, reduce soil acidity and improve water holding capacity. Walnut shells and woody material are waste products of orchards that are cheap, carbon-rich and good feedstock for production of biochar. The effectiveness of biochar as an amendment varies considerably as a function of its feedstock, temperature during pyrolysis, the biochar dose to soil, and mechanical composition. Biochar was produced from pyrolysis of walnut shell at 900 °C and soft wood at 600 to 700 °C. We measured the effect of these different parameters in two types of agricultural soil in Jilin and Beijing, China, a silt clay loam and a sandy loam, on the soils’ particle size distribution and water retention characteristics. Biochars with two different doses were applied to each soil type. Soil field capacity and permanent wilting point were measured using a pressure plate extractor for each combination of biochar and soil type. The results show that the effect of biochar amendment on soil water retention characteristics depend primarily on soil particle size distribution and surface characteristics of biochar. High surface area biochar can help raise the water holding capacity of sandy soil.

The influence of biochar particle size and concentration on bulk density and maximum water holding capacity of sandy vs sandy loam soil in a column experiment

Geoderma ◽  
2019 ◽  
Vol 347 ◽  
pp. 194-202 ◽  
Author(s):  
Frank G.A. Verheijen ◽  
Anna Zhuravel ◽  
Flávio C. Silva ◽  
António Amaro ◽  
Meni Ben-Hur ◽  
...  
Keyword(s):  
Particle Size ◽  
Bulk Density ◽  
Sandy Loam ◽  
Column Experiment ◽  
Water Holding Capacity ◽  
Sandy Loam Soil ◽  
Loam Soil ◽  
Maximum Water ◽  
Water Holding

scholarly journals Physical characteristics and organoleptic of chicken crepes

2021 ◽  
Vol 888 (1) ◽  
pp. 012043
Author(s):  
K K A D Bulang ◽  
A Susilo ◽  
K U Al Awwaly
Keyword(s):  
Water Content ◽  
Fast Food ◽  
Rice Flour ◽  
Physical Characteristics ◽  
Water Holding Capacity ◽  
Bamboo Shoot ◽  
Randomized Design ◽  
Significant Difference ◽  
Rate Test ◽  
Water Holding

Abstract Crepes are one of the fast-food snacks from France. Crepes are round pancakes that are folded like a fan and thin. It can be added using chicken meat. This study aimed to determine the physical characteristics and organoleptic of chicken crepes substituted with mocap flour with bamboo shoots. This study used a completely randomized design with six treatments and three replications. There were P0 (rice flour, maize flour, and mocap flour 4.5%, without using bamboo shoot flour); P1 (2.5% mocap flour and 2% bamboo shoot flour); P2 (2% mocap flour and 2.5% bamboo shoot flour); P3 (1.5% mocap flour and 3% bamboo shoot flour); P4 (2% mocap flour and 2.5 percent bamboo shoot flour), P5 (1% mocap flour and 3.5 percent bamboo shoot flour). The data obtained were analyzed using ANOVA and continued using the Duncan Multiple Rate test if there was a significant or very significant difference (P˂0.05). The study concluded that the best treatment was on chicken crapes with P1 treatment (2.5% mocap flour and 2% bamboo shoot flour) from the water content test, Water Holding Capacity (WHC), pick up, hygroscopic and organoleptic. The results of the research on chicken crepes did not affect Water Holding Capacity (WHC) and pick-up values obtained (P> 0.05), while the water content and hygroscopic had a significant effect on chicken crepes with a significance value of 0.001 (P˂ 0.05). The organoleptic test results on chicken crapes significantly affected the texture (P˂0.05). Meanwhile, chicken crepes had no significant effect on color, taste, and aroma (P>0.05).

Estimation of water holding capacity of soils using data from different types of particle size analyses

2021 ◽  
Author(s):  
Adrienn Horváth ◽  
András Makó ◽  
András Bidló ◽  
Orsolya Szecsődi
Keyword(s):  
Particle Size ◽  
Soil Properties ◽  
Size Distribution ◽  
Clay Fraction ◽  
Laser Diffraction ◽  
Water Holding Capacity ◽  
Extreme Weather Events ◽  
Sedimentation Method ◽  
Pre Treatment ◽  
Water Holding

<p>Determining the particle size distribution of soils helps to monitor the hydrophysical properties of the soil (e.g. water conductivity or water holding capacity). Climate change increases the importance of water retention and permeability, as extreme weather events can severely impair the water supply of drought-prone plant stocks. The amount of water is expected to decrease. At the beginning of the research, we have developed a measurement method to replace the classical “pipette” sedimentation method with the laser diffraction method. The theoretical background of laser diffraction measurements is already known, but its practical application for estimating soil’s water holding capacity is uncommon in detail. The developed, modified Thornthwaite model considers soil properties (e.g. root depth, topsoil layer thickness) and size distribution (silt and clay fraction) of soil particles combined with the most significant soil properties. The pre-sieving of soil aggregates, the pre-treatment (disaggregation and dispersion) of the samples greatly influence the obtained results. In addition to the sedimentation method, instrumental measurements (Mastersizer 3000) were applied with three variants of pre-treatment. For comparison, the results of a Leptosol, a Cambisol, and a Luvisol were prepared for the first modified Thornthwaite water balance model. Significant differences appeared especially during drought periods that could be a basis for studying the drought sensitivity of soils. By the development of our method, the water holding capacity of soil can be estimated; therefore, adapting forest management could be planned against climatic and pedological transformations.</p>

Effect of screen diameter on particle size and water holding capacity of 15 starch based equine feedstuffs ground through a 1.0 mm or 0.5 mm screen

1999 ◽  
Vol 1999 ◽  
pp. 136-136
Author(s):  
B M L McLean ◽  
J J Hyslop ◽  
A C Longland ◽  
D Cuddeford ◽  
T Hollands
Keyword(s):  
Particle Size ◽  
Pore Diameter ◽  
Water Holding Capacity ◽  
Artificial Fibre ◽  
Transit Times ◽  
Bag Experiments ◽  
Naked Oats ◽  
Water Holding ◽  
Mechanical Shaker

Particle size (PS) may be reduced when feeds are ground through small screen sizes leading to increased losses from artificial fibre bags during in situ or mobile bag experiments in equines. Smaller PS may also alter the water holding capacity (WHC) of feeds which in turn may alter bag transit times during mobile bag experiments. This study examines PS and WHC in a range of starch based equine feedstuffs ground through two screen sizes.Five feedstuffs (F) were used ie: barley (B), maize (M), peas (P), wheat (W) and naked oats (NO). Feedstuffs were subjected to three types of physical pre-processing (Pr) ie: unprocessed (Un), micronised (Mi) or extruded (Ex) and then ground through either a 1.0 or 0.5 mm screen size (SS). For PS analysis a 25g sample of each feedstuff was sieved through a stack of 11 sieves ranging in pore diameter between 45 μm and 2 mm using a mechanical shaker for 20 min.

scholarly journals Teknik Gelatinisasi Tepung Beras untuk Menurunkan Penyerapan Minyak Selama Penggorengan Minyak Terendam (Gelatinization Technique of Rice Flour to Reduce Oil Uptake during Deep Fat Frying)

2017 ◽  
Vol 36 (4) ◽  
pp. 387
Author(s):  
Florentina Florentina ◽  
Elvira Syamsir ◽  
Dase Hunaefi ◽  
Slamet Budijanto
Keyword(s):  
Rice Flour ◽  
Water Holding Capacity ◽  
Deep Fat Frying ◽  
Oil Uptake ◽  
Drum Drying ◽  
Water Holding ◽  
Food Model

Pregelatinized rice flour is one of ingredients that can reduce oil uptake. Gelatinization can be processed by drum drying, extrusion, and steaming. The aim of this research was to know the effect of gelatinization rice flour by drum drying, extrusion, and cooking rice on water holding capacity, degree of gelatinization, and oil uptake. Oil uptake was analyzed by using food model that substituted with 50 % pregelatinized flour. Results indicated that degree of gelatinization and water holding capacity of pregelatinized flour by drum drying was higher than extrusion and cooking rice. The highest reducing oil uptake of product was produced using pregelatinized flour by drum dryer was 33.70 % while by extruder which was 13.32 % and rice cooker was 10.09 %ABSTRAKTepung beras pragelatinisasi merupakan salah satu ingredien yang dapat mengurangi penyerapan minyak. Proses gelatinisasi dapat dilakukan dengan metode pengeringan drum, ekstrusi, dan pengukusan. Penelitian ini bertujuan untuk mengetahui pengaruh teknik gelatinisasi tepung beras dengan pengeringan drum, ekstrusi, dan pemasakan nasi terhadap daya ikat air, derajat gelatinisasi dan penyerapan minyak. Penyerapan minyak dianalisis dengan menggunakan model pangan yang telah disubtitusi 50 % tepung pragelatinisasi. Hasil penelitian menunjukkan bahwa derajat gelatinisasi dan daya ikat air pada tepung pragelatinisasi dari pengeringan drum lebih tinggi daripada proses ekstrusi dan pemasakan nasi. Penurunan penyerapan minyak tertinggi dihasilkan pada produk dengan penggunaan tepung pragelatinisasi pengeringan drum yaitu 33,70 %, sedangkan ekstruder sebesar 13,32 % dan pemasak nasi sebesar 10,09 %.

scholarly journals Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 178
Author(s):  
Carmen Masiá ◽  
Poul Erik Jensen ◽  
Iben Lykke Petersen ◽  
Patrizia Buldo
Keyword(s):  
Particle Size ◽  
Olive Oil ◽  
Oil Content ◽  
Water Holding Capacity ◽  
Raw Material ◽  
Protein Matrix ◽  
Pea Protein ◽  
Ζ Potential ◽  
Protein Gels ◽  
Water Holding

The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their ability to form fermentation-induced protein gels. Moreover, the addition of oil also influences structure formation and therefore affects gel firmness. This study focuses on identifying and characterizing an optimal pea protein matrix suitable for fermentation-induced plant-based cheese. Stability and gel formation were investigated in pea protein matrices. Pea protein isolate (PPI) emulsions with 10% protein and 0, 5, 10, 15, and 20% olive oil levels were produced and further fermented with a starter culture suitable for plant matrices. Emulsion stability was evaluated through particle size, ζ-potential, and back-scattered light changes over 7 h. Gel hardness and oscillation measurements of the fermented gels were taken after 1 and 7 days of storage under refrigeration. The water-holding capacity of the gels was measured after 7 days of storage and their microstructure was visualized with confocal microscopy. Results indicate that all PPI emulsions were physically stable after 7 h. Indeed, ζ-potential did not change significantly over time in PPI emulsions, a bimodal particle size distribution was observed in all samples, and no significant variation was observed after 7 h in any of the samples. Fermentation time oscillated between 5.5 and 7 h in all samples. Higher oil content led to weaker gels and lower elastic modulus and no significant changes in gel hardness were observed over 7 days of storage under refrigeration in closed containers. Water-holding capacity increased in samples with higher olive oil content. Based on our results, an optimal pea protein matrix for fermentation-induced pea protein gels can be produced with 10% protein content and 10% olive oil levels without compromising gel hardness.

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