An Alternative Method for Dispersing Cocoa Press Cake Prior to Light Filth Analysis

1971 ◽  
Vol 54 (3) ◽  
pp. 567-567
Author(s):  
Paris M Brickey ◽  
John S Gecan
Keyword(s):  
Press Cake ◽  
Peanut Oil ◽  
Alternative Method ◽  
The Press ◽  
Triton X

Abstract A rapid alternative method has been developed for dispersing cocoa press cake in preparation for light fdth analysis. The press cake is broken into pieces one-half inch or smaller and mechanically stirred in hot (150°C) peanut oil for dispersion prior to defatting with Triton X-114. Light filth is then determined by method 40.006(a). Intralaboratory studies proved the method to be faster than the existing dispersion procedures and to result in almost twice the recovery of rodent hairs. Recoveries of insect fragments were not affected. The method has been adopted as an alternative to dispersion techniques in 40.006(c).

Multiple Stage Pressing

1983 ◽  
Author(s):  
Ralph W. Cook
Keyword(s):  
Press Cake ◽  
Screw Press ◽  
Roller Press ◽  
The Press ◽  
Horizontal Roller

The first citrus feed mills built in Florida used Louisville or Davenport presses. The Louisville press was a horizontal roller press. The Davenport press used two flat perforated cones. These presses had several problems in common, the edges of the peel mass did not get pressed much and the pressure was released before discharging the press cake, giving reabsorption of the press liquor. Most of the installations changed to vertical or horizontal screw press by 1960. Since then, there has been only modest improvements. Paper published with permission.

Effects of high fat rapeseed press cake on growth, carcass, meat quality and body fat composition of leaner and fatter pig crossbreeds

2002 ◽  
Vol 74 (2) ◽  
pp. 285-297 ◽  
Author(s):  
F. Schönet ◽  
F. Tischendorf ◽  
U. Kirchheim ◽  
W. Reichardt ◽  
J. Bargholz
Keyword(s):  
Sensory Evaluation ◽  
Press Cake ◽  
Correlation Coefficients ◽  
Live Weight ◽  
High Fat ◽  
Large White ◽  
The Press ◽  
Fat Composition ◽  
Lower Impedance ◽  
Rape Oil

AbstractA 3 ✕ 2 factorial experiment with a total of 60 male castrated pigs, live-weight range 24 to 104 kg, was carried out to test three dietary levels of high fat rapeseed press cake in two crossbreeds differing in carcass lean. The six groups with 10 pigs each representing either crossbreeds of Landrace (LR) ✕ (LR ✕ Large White (LW)) (groups 1, 3 and 5) or Pietrain (Pi) ✕ (LR ✕ LW) (groups 2, 4 and 6) were each offered, ad libitum, diets without rapeseed press cake (groups 1 and 2), or with rapeseed press cake: 75 g/kg diet (groups 3 and 4) or 150 g/kg diet (groups 5 and 6). The press cake produced in a small oil press contained 341 g crude protein per kg dry matter (DM), 181 g ether extract per kg DM and 23·3 mmol glucosinolates per kg DM. Rapeseed press cake, particularly at 150 g (3·2 mmol glucosinolates) per kg diet, lowered food intake and weight gain, though only significantly in the Pi-sired hybrids. There were no effects of the diets on leanness, whereas the 550 g/kg of carcass lean of Pi-sired pigs was significantly higher than the 510 g/kg of LR-sired hybrids. Meat of the Pi-sired crossbreeds showed a lower pH (tendency), higher conductivity, lower impedance and higher drip loss. At 150 g/kg diet rapeseed press cake LR-sired crossbreeds showed the darkest meat and the Pi ✕ LR, LW hybrids the lowest sensory evaluation score. In LR-sired hybrids the rapeseed press cake diets increased the backfat polyunsaturated fatty acids (PUFA) to a lower degree (1·3% per 10 g rape oil increase in 1 kg diet) than in Pi-sired hybrids (2·6% per 10 g rapeseed increase in 1 kg diet). Using simple correlation coefficients, the sensory evaluation results were negatively correlated with carcass lean and tended to be so with meat fat PUFA content. Pigs should receive less than 2 mmol glucosinolates per kg diet corresponding to 50 to 100 g double zero rapeseed products per kg diet. Rape oil should be recommended according to the animals lean and fat status, respectively. Fatter pigs may receive a maximum of 40 g, leaner pigs a maximum of 20 g rape oil per kg diet.

Bio-sorption of atrazine in the press-cake from oilseeds

2007 ◽  
Vol 41 (15) ◽  
pp. 3209-3216 ◽  
Author(s):  
J. Boucher ◽  
L. Steiner ◽  
I.W. Marison
Keyword(s):  
Press Cake ◽  
The Press

scholarly journals The estimated nutritive value of three common grassland species at three primary growth harvest dates following ensiling and fractionation of press-cake

2013 ◽  
Vol 22 (1) ◽  
pp. 194-200 ◽  
Author(s):  
Joseph McEniry ◽  
Padraig O'Kiely
Keyword(s):  
Crude Protein ◽  
Nutritive Value ◽  
Trifolium Pratense ◽  
Press Cake ◽  
Substantial Reduction ◽  
Red Clover ◽  
Grassland Species ◽  
Harvest Dates ◽  
The Press ◽  
Ruminant Diets

 In a Green Biorefinery processing green biomass one possible application for the press-cake fraction is as a feedstuff for ruminants. This study investigates the effects of ensiling and fractionation on the estimated nutritive value of three grassland species harvested at different stages of maturity. Perennial ryegrass (Lolium perenne L., var. Gandalf), cocksfoot (Dactylis glomerata L., var. Pizza) and red clover (Trifolium pratense L., var. Merviot) were grown in field plots and harvested and ensiled in laboratory silos. These silages were subsequently fractionated into press-cake and press-juice fractions. Loss of soluble, fermentable organic matter during ensiling increased the relative proportions of fibre and crude protein. Fractionation resulted in the substantial reduction of herbage soluble nutrient and mineral content, increasing the fibre content and reducing digestibility and crude protein. The low energy and protein content of the press-cake fraction, especially at later harvest dates, will limit its use in ruminant diets.

Increased transglutaminase in the aortas of cholesterol-fed rabbits: occurrence of buffer soluble and insoluble forms and an inhibitor

1991 ◽  
Vol 69 (12) ◽  
pp. 821-827 ◽  
Author(s):  
Rick I. Wiebe ◽  
Alan H. Tarr ◽  
J. Michael Bowness
Keyword(s):  
Soluble Fraction ◽  
Tissue Transglutaminase ◽  
Insoluble Fraction ◽  
Peanut Oil ◽  
Insoluble Residue ◽  
Transglutaminase Activity ◽  
Atherosclerotic Lesions ◽  
Triton X ◽  
Two Peaks

Rabbits were fed for 10–12 weeks on a normal pellet diet or on the same diet containing 1% cholesterol and 6% peanut oil. The animals were killed and the aortas divided into three layers which were homogenized and extracted. The extracts and the insoluble residues were assayed for transglutaminase activity and tissue transglutaminase antigen. When compared with normal aortas, the inner and middle layers of aortas with atherosclerotic lesions from cholesterol-fed rabbits showed higher transglutaminase activities in the buffer-soluble fraction without a corresponding increase in antigen. The buffer extracts showed two peaks (I and II) of activity and antigen on DE 52 chromatography; peak I was also found, together with lipid, in Triton X-100 extracts of the buffer-insoluble residue. The Triton X-100 insoluble fraction showed higher concentrations of both activity and antigen in the inner and middle layers of atherosclerotic aortas than in normal aortas, but the activity per nanogram of antigen was lower than in the buffer-soluble fraction. The activity in this insoluble residue was largely extracted, together with an inhibitor, by an NaCl – sucrose – dithiothreitol – Triton X-100 solution. DE 52 chromatography of this extract showed a third peak of activity and antigen (peak III) and an inhibitor peak that was distinct from the activity peaks.Key words: aorta, transglutaminase, inhibitor, cholesterol, atherosclerosis.

scholarly journals Partitioning of Proteins and Anti-Nutrients in Cassava (Manihot esculenta Crantz) Leaf Processing Fractions after Mechanical Extraction and Ultrafiltration

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1714
Author(s):  
Haimanot Hailegiorigs Ayele ◽  
Sajid Latif ◽  
Marieke E. Bruins ◽  
Joachim Müller
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Press Cake ◽  
Essential Amino Acids ◽  
Total Phenolic ◽  
Manihot Esculenta Crantz ◽  
Protein Nitrogen ◽  
Cassava Leaves ◽  
The Press ◽  
Clear Supernatant

Cassava plays a major role in improving food security and reducing malnutrition. The purpose of this study was to evaluate the influence of mechanical pressing coupled with ultrafiltration (UF) on the quality of different fractions of cassava leaves. Cassava leaves harvested from the greenhouse at the University of Hohenheim were passed through a mechanical screw press to extract the juice and separate the press cake. The juice was centrifuged and filtered to separate the sediment and clear supernatant. The clear supernatant was filtered using a 10 kDa UF system. The nutritional contents of the different fractions were analyzed at each processing step. The total phenolic content was significantly lower in the press cake that had a higher fiber and ash content. The juice and sediment fractions had higher crude protein and total phenolic content. Processing did not negatively affect the concentrations of essential amino acids except for tryptophan in the juice fraction. Non-protein nitrogen was mainly present in the UF permeate, illustrating the potential of UF for upgrading soluble protein fractions. The results indicated that the different fractions during processing could be a possible source of protein for food, feed (juice, sediment, and retentate), or fiber (press cake) for ruminant feed.

Stable Isotopic Carbon Composition of Apples and Their Subfractions—Juice, Seeds, Sugars, and Nonvolatile Acids

1988 ◽  
Vol 71 (4) ◽  
pp. 795-797
Author(s):  
Hyoung S Lee ◽  
Ronald E Wrolstad
Keyword(s):  
New Zealand ◽  
Apple Juice ◽  
Press Cake ◽  
The United States ◽  
Mean Value ◽  
Ion Exchange Resins ◽  
Stable Isotopic ◽  
The Press ◽  
The Mean ◽  
Exchange Resins

Abstract The 13C:12C ratios of 8 authentic apple juice samples and their subfractions were determined by mass spectrometry. Apples from Argentina, Mexico, New Zealand, and the United States were processed into juice; pulp was collected from the milled fruit and seeds were collected from the press-cake. Sugars, nonvolatile acids, and phenolics were isolated from the juice by treatment with ion-exchange resins and polyvinylpyrrolidone (PVPP). The mean value for all juice samples was — 24.2%o which is close to the values reported by other investigators. Juice from apples grown in Argentina, Mexico, and New Zealand did not differ from U.S. samples. The isotopic composition of the subfractions ranged from -22.0 to -31.0%o. The values for the pulp were essentially the same as for juice. The sugar fraction was slightly less negative than the juice; the nonvolatile acid and phenolic fractions were more negative. The levels of nonvolatile acids and phenolics in apple juice are low, however, so these compounds contribute little to overall δ13C values in juice.

scholarly journals Whole or Defatted Sesame Seeds (Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2108
Author(s):  
Diana Melo ◽  
Manuel Álvarez-Ortí ◽  
Maria Antónia Nunes ◽  
Anabela S. G. Costa ◽  
Susana Machado ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Press Cake ◽  
Essential Fatty Acids ◽  
Fatty Acid Pattern ◽  
Essential Amino Acids ◽  
Extraction Process ◽  
Cold Pressing ◽  
Sesame Seeds ◽  
The Press

Whole sesame seeds and sesame oil, which is obtained after cold pressing the seeds, are foodstuffs globally consumed due to their nutritional characteristics. The press cake that remains from the oil extraction process can be ground to form a defatted flour that can be incorporated into the human diet, contributing to the valorisation of this product. The nutritional comparison between the whole seeds and the press cake reveals the potential of this by-product to be incorporated in the formulation of diverse foodstuff, since it is richer than the seeds in proteins (30%) and fibre (25%) and still contains a proportion of oil (32%) with a fatty acid pattern characterized by the abundance of unsaturated fatty acids. The protein fraction of both the seeds and the cake shows a balanced composition regarding amino acid composition, with all the essential amino acids included. On the other hand, the oil obtained by cold pressing is shown as a high-quality oil, where the predominant fatty acids are oleic (42.66%) and linoleic (41.25%), which are essential fatty acids because they are not synthetised in the organism and must be obtained through the diet. In addition, it is rich in vitamin E, especially in γ-tocopherol, that was the main isomer found. Regarding these results, all products (sesame seeds, oil and press cake) are components suitable to be included in a healthy diet.

scholarly journals Influence of Temperature and Screw Pressing on the Quality of Cassava Leaf Fractions

Agriculture ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 42
Author(s):  
Haimanot Hailegiorgis Ayele ◽  
Sajid Latif ◽  
Joachim Müller
Keyword(s):  
Protein Quality ◽  
Press Cake ◽  
Beta Carotene ◽  
Screw Pressing ◽  
Cassava Leaves ◽  
The Press ◽  
Chlorophyll A And B ◽  
High Beta ◽  
Cyanide Content

In this study, the development of a mild processing method for cassava leaves to remove cyanogenic compounds with minimum nutritional loss is evaluated. Fresh leaves were reduced in size using a mixer at temperatures of 25 (room temperature), 55, 80, and 100 °C for 1 min before screw pressing to separate the juice and press cake fractions. Cyanide content in the fresh leaves was reduced by 60% at 100 °C and by 57% in the juice sample processed at 25 °C. The press cake cyanide content was low (210 ppm) in both the control and the sample that was processed at 55 °C. An increase in the temperature for processing cassava leaves to 100 °C resulted in a loss of 5–13% of the CP and 7–18% of the vitamin C content. The press-cake fraction had high beta-carotene, lutein, and chlorophyll a and b content, and low values were registered for the juice fraction. Processing fresh cassava leaves at 25 and 55 °C resulted in fractions with high beta-carotene and lutein content. The protein quality of press cake was better than that of juice for feed. Short thermal shredding with pressing resulted in minimal loss of nutrients and a significant reduction of cyanide in the leaves.

scholarly journals Distribution of selected elements as wine origin markers in the wine-making products

2011 ◽  
Vol 24 (No. 5) ◽  
pp. 232-240 ◽  
Author(s):  
M. Suhaj ◽  
M. Koreňovská
Keyword(s):  
Press Cake ◽  
Agricultural Practices ◽  
Grape Juice ◽  
Soil Composition ◽  
Region Of Origin ◽  
Wine Making ◽  
Sugar Addition ◽  
The Press ◽  
Main Portion ◽  
The Relationship

The analysis of the trace elements has been shown to be a valuable tool to discriminate wines according to their region of origin. As, Ba, Ca, Co, Cr, Li, Mg, Rb, Sn, Sr, and V were selected as specific markers indicating the origin of Slovak wines according to the vineyard regions. Several factors, such as the environmental contamination, agricultural practices, climatic changes, and others, may markedly change the multielement composition of the wine and may endanger the relationship between the wine and the soil composition. The effect was studied of the viniculture process on the distribution of selected markers in the winemaking products. The main markers pass from the vineyard soil to the grape, and the main portion leaves the winemaking process in the press cake and yeast lees. Very significant correlation of the wine origin markers was found between changed the wine making products and the vineyard soils. The sugar addition to grape juice to some extent the total element compositions of wines but did not result in substantial changes of the markers determining the wine origin.  

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