scholarly journals Effects of extrusion process on Fusarium and Alternaria mycotoxins in whole grain triticale flour

LWT ◽  
2022 ◽  
Vol 155 ◽  
pp. 112926
Author(s):  
Elizabet Janić Hajnal ◽  
Janja Babič ◽  
Lato Pezo ◽  
Vojislav Banjac ◽  
Radmilo Čolović ◽  
...  
Keyword(s):  
Extrusion Process ◽  
Whole Grain ◽  
Alternaria Mycotoxins

scholarly journals Biocomposites Based on Plasticized Wheat Flours: Effect of Bran Content on Thermomechanical Behavior

Polymers ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2248
Author(s):  
Franco Dominici ◽  
Francesca Luzi ◽  
Paolo Benincasa ◽  
Luigi Torre ◽  
Debora Puglia
Keyword(s):  
Citric Acid ◽  
Shear Rate ◽  
Mechanical Performance ◽  
Extrusion Process ◽  
Thermomechanical Behavior ◽  
Temperature Profiles ◽  
Whole Grain ◽  
Whole Grain Flour ◽  
Wheat Flours ◽  
Flour Fraction

In the present work, the effect of different bran content on the overall thermomechanical behavior of plasticized wheat flours (thermoplastic wheat flour; TPWF) was investigated. Refined flour (F0) with negligible bran fiber content, F1 flour (whole grain flour, 20% wt. bran), F3 (50% wt. bran) and F2 (F1:F3, 50:50) film samples were realized by extrusion process. The effect of TPWF blending with two different biopolymers (polycaprolactone and poly butyrate adipate terephthalate), combined with the presence of citric acid as compatibilizer was also considered. Results from FESEM analysis and tensile characterization demonstrated that PCL was able to reach improved compatibility with the plasticized flour fraction at intermediate bran content (F2 based formulation) when 25% wt. of biopolymeric phase was added. Additionally, it was proved that improvements can be achieved in both thermal and mechanical performance when higher shear rate (120 rpm) and low temperature profiles (Tset2 = 130–135–140 °C) are selected. Disintegrability of the TPWF basic formulations in compositing conditions within 21 days was also confirmed; at the same time, an absence of any phytotoxic event of compost itself was registered. The obtained results confirmed the suitability of these materials, realized by adding different bran contents, to mechanically compete with bioplastics obtained by using purified starches.

scholarly journals Inactivation of antinutritional factors that compose the grain and soybean and losses in the extrusion process

2012 ◽  
Vol 2 (1) ◽  
pp. 55
Author(s):  
Daniel Mantovani ◽  
Marcos Lúcio Corazza ◽  
Lúcio Cardozo Filho ◽  
Silvio Claudio Da Costa
Keyword(s):  
Soluble Protein ◽  
Crude Protein ◽  
Time Pressure ◽  
Total Sample ◽  
Extrusion Process ◽  
Antinutritional Factors ◽  
Whole Grain ◽  
Extrusion Processing ◽  
Final Fraction ◽  
Process Combination

&nbsp; <p class="Default" style="text-align: justify; line-height: 200%;">Extrusion is a process in which the soybean is plasticized and baked through a process combination&nbsp; that involves high temperature, reduced time, pressure and friction, to inactivate the antinutritional factors present in soybeans, among them factor antitrypsin, chymotrypsin and others. Thus, the study aimed to evaluate losses during extrusion processing of soybean after the reactor output. A total of 10 samples were collected from the final product and then classified into six groups: total sample grain; normal whole; spoiled whole; burnt whole; normal broken, and burnt broken. The analyses were performed based on the quality controls such as moisture; crude protein; soluble protein, and urease. However, the physical-chemical analyses results found for normal whole grain were mostly different (P&nbsp;&lt;&nbsp;0.05) from those found for the other samples evaluated. The burnt broken grains presented lower (P&nbsp;&lt; 0.05) values of humidity, crude protein, soluble protein and urease in relation to those obtained for normal whole grain. It was concluded that after the extrusion process the samples of grains whole normal and broken represent up the largest yield of the final portion (90%) and urease, soluble protein within values parameters required by the National Association of Feed Manufacturers. However 10% of the samples final fraction showed low nutritional value and should be used for other purposes.</p><p class="Default" style="text-align: justify; line-height: 200%;">&nbsp;</p><p class="Default" style="text-align: justify; line-height: 200%;">&nbsp;</p><p class="Default" style="text-align: justify; line-height: 200%;">DOI: http://dx.doi.org/10.14685/rebrapa.v2i1.32</p>

A morphological and energy-dispersive x-ray spectroscopy (EDS) investigation of separator-grade cellophane

1994 ◽  
Vol 52 ◽  
pp. 430-431
Author(s):  
Michael E. Rock ◽  
Vern Kennedy ◽  
Bhaskar Deodhar ◽  
Thomas G. Stoebe
Keyword(s):  
Extrusion Process ◽  
Morphological Characterization ◽  
Energy Dispersive ◽  
Regenerated Cellulose ◽  
Battery System ◽  
X Ray ◽  
Functional Differences ◽  
Transmission Electron ◽  
Separator Material ◽  
Underwater Target

Cellophane is a composite polymer material, made up of regenerated cellulose (usually derived from wood pulp) which has been chemically transformed into "viscose", then formed into a (1 mil thickness) transparent sheet through an extrusion process. Although primarily produced for the food industry, cellophane's use as a separator material in the silver-zinc secondary battery system has proved to be another important market. We examined 14 samples from five producers of cellophane, which are being evaluated as the separator material for a silver/zinc alkaline battery system in an autonomous underwater target vehicle. Our intent was to identify structural and/or chemical differences between samples which could be related to the functional differences seen in the lifetimes of these various battery separators. The unused cellophane samples were examined by transmission electron microscopy (TEM) and energy dispersive X-ray spectroscopy (EDS). Cellophane samples were cross sectioned (125-150 nm) using a diamond knife on a RMC MT-6000 ultramicrotome. Sections were examined in a Philips 430-T TEM at 200 kV. Analysis included morphological characterization, and EDS (for chemical composition). EDS was performed using an EDAX windowless detector.

Mycobiota of Czech wine grapes and occurrence of ochratoxin A and Alternaria mycotoxins in fresh grape juice, must and wine.

2007 ◽  
Vol 59 (2) ◽  
pp. 241-254 ◽  
Author(s):  
Vladimír Ostrý ◽  
Jarmila Škarková ◽  
Ivana Procházková ◽  
Alena Kubátová ◽  
František Malíř ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Grape Juice ◽  
Wine Grapes ◽  
Alternaria Mycotoxins

IDENTIFIKASI KARAKTERISTIK MEKANIS BANTALAN LUNCUR MOTOR STARTER DARI SERBUK TEMBAGA ALUMUNIUM

2013 ◽  
Vol 12 (3) ◽  
Author(s):  
Syamsul Rizal ◽  
Amin Suhandi
Keyword(s):  
Mechanical Test ◽  
Life Time ◽  
Extrusion Process ◽  
Automotive Application ◽  
Powder Metallurgy Method ◽  
Powder Metal ◽  
Time Operation ◽  
Different Temperatures ◽  
Automotive Parts ◽  
Solid Form

There are many attempts to support the development of industry in Indonesia, especially on automotive sector, one of them is by replacing import components with local component products. Bushing is one of imported component that widely used on automotive application including motor strater. Bushing usually made of  copper alloy such as brass, bronz or babbit in a solid form by casting or extrusion process. In this research powder metal technology is used to process Cu-Al powder to become slide bearing of motor starter. It is expected that powder metal process not only increasing local content in automotive parts but also providing better quality by increasing life time of bushing compared to ordinary one. Cu-Al metal powder was compacted at various pressure, i.e: 250 MPa, 350 MPa and 450 MPa, and then all specimens were sintered at different temperatures : 4000C, 5000C dan 6000C for 1 hour.  After sintering specimens were air cooled to room temperature. After physical and mechanical test it can be deduced that bushing made by powder metallurgy method could increase its mechanical properties and as aresult improve its life time operation.  

THE CHARACTERISTICS OF ARTIFICIAL RICE WITH SEAWEED Eucheuma cottonii ADDITION AS A DIETARY FIBER SOURCE

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Natalia Prodiana Setiawati ◽  
Joko Santoso ◽  
Sri Purwaningsih
Keyword(s):  
Blood Glucose ◽  
Dietary Fiber ◽  
Dietary Fibre ◽  
Extrusion Process ◽  
The Body ◽  
Starch Digestibility ◽  
Food Commodities ◽  
The Stability ◽  
Extrusion Technology ◽  
Eucheuma Cottonii

The utilization of local food commodities such as corn and cassava with seaweed addition as a dietary fiber source for producing artificial rice through extrusion technology is an  alternative for food diversification. The research was carried out to find out the best composition (rice, corn, cassava, and seaweed) and temperature of extrusion process on making artificial rice and the influence of dietary fibre on sensory properties and physicochemical. The composition of rice, corn, and cassava in proportion  of 1:3:1 with 20% seaweed, Eucheuma cottonii, addition and temperature extruder of 90 °C were selected as the best product for artificial rice. The  sensory evaluation was 8.02±0.21 (people’s preference). In physicochemical properties, dietary fiber significantly affected on low bulk density and starch digestibility. This condition is very good for health especially in maintaining the stability of blood glucose in the body. Keywords: artificial rice, composition, extrusion, seaweed, dietary fibre, temperature

Quality analysis and prospects for use of lupin seeds of Belarusian selection

2020 ◽  
Vol 3 (1) ◽  
pp. 22
Author(s):  
Lyudmila Rukshan ◽  
Alena Navazhilova ◽  
Dmitry Kudin
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Wheat Flour ◽  
Great Influence ◽  
Quality Analysis ◽  
Bakery Products ◽  
Whole Grain ◽  
Technological Parameters ◽  
Protein Food ◽  
Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

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