Prevention of the development of polluting characteristics in cooking water residue from nixtamalisation of corn by removing solid lime particles

ABSTRACTThe manufacture of food products in an instant form can reduce obstacles in storage and distribution. The purpose of this study was to determine the characteristics of instant yellow rice produced using a cabinet dryer. The research method used was a non factorial Complete Randomized Design, with comparative treatment of rice and cooking water volume (1: 1,1; 1: 1,2; and 1: 1,3) as well as the type of yellow rice seasoning used (instant seasoning and processed seasoning). The best treatment is obtained on instant yellow rice produced using processed seasonings with a comparison of raw materials with cooking water volume of 1: 1,3. This product has a yield characteristic of 98.29%, rehydration time 4.32 minutes, kamba density 0.351 g/ml, water absorption 64.78%, development volume 174.51%, rehydration ratio 3.44, chroma value 30.29 and hue value 96.38.Keywords: instant yellow rice, rehydration time, drying, characteristics ABSTRAKPembuatan produk makanan dalam bentuk instan dapat menekan kendala dalam penyimpanan serta distribusi . Tujuan penelitian ini adalah untuk mengetahui karakteristik nasi kuning instan yang diproduksi dengan menggunakan cabinet dryer. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap non faktorial, dengan perlakuan perbandingan beras dan volume air pemasakan (1:1,1; 1:1,2; dan 1:1,3) serta jenis bumbu nasi kuning yang digunakan (bumbu instan dan bumbu olahan). Perlakuan terbaik diperoleh pada nasi kuning instan yang diproduksi menggunakan bumbu olahan dengan perbandingan bahan baku dengan volume air pemasakan sebanyak 1:1,3. Produk ini memiliki karakteristik rendemen 98,29%, waktu rehidrasi 4,32 menit, densitas kamba 0,351 g/ml, daya serap air 64,78%, volume pengembangan 174,51%, rasio rehidrasi 3,44, nilai chroma 30,29 dan nilai hue 96,38.Kata kunci: nasi kuning instan, waktu rehidrasi, pengeringan, karakteristik

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BiCMOS Die Sort Yield Improvement from Isolation of a Localized Defect Mechanism and Precision TEM Cross Section

ISTFA 1997: Conference Proceedings from the 23rd International Symposium for Testing and Failure Analysis ◽

10.31399/asm.cp.istfa1997p0321 ◽

1997 ◽

Author(s):

J. Douglass ◽

T. D. Myers ◽

F. Tsai ◽

R. Ketcheson ◽

J. Errett

Keyword(s):

Electron Microscopy ◽

Cross Section ◽

Focused Ion Beam ◽

Yield Loss ◽

Process Analysis ◽

Ion Beam ◽

Yield Improvement ◽

Transmission Electron ◽

Defect Mechanism ◽

Water Residue

Abstract This paper describes how the authors used a combination of focused ion beam (FIB) microprobing, transmission electron microscopy (TEM), and data and process analysis to determine that localized water residue was causing a 6% yield loss at die sort.

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Preparation of Polymer Composite Membrane Reinforced by Natural Fibers (Fiber and Stem of Date Palm) for Treatment of Industrial Waste Water Residue

Theoretical Foundations of Chemical Engineering ◽

10.1134/s0040579520050267 ◽

2020 ◽

Vol 54 (5) ◽

pp. 961-972

Author(s):

Falak O. Abas ◽

Abdul Hameed M-J Al Obaidy ◽

Eman SH. Awad ◽

Athmar Abd M.

Keyword(s):

Waste Water ◽

Polymer Composite ◽

Composite Membrane ◽

Industrial Waste ◽

Date Palm ◽

Natural Fibers ◽

Industrial Waste Water ◽

Water Residue

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A quantitative estimation of the water footprint of the Mexican diet, corrected for washing and cooking water

Food Security ◽

10.1007/s12571-021-01160-0 ◽

2021 ◽

Author(s):

Mariana Lares-Michel ◽

Fatima Ezzahra Housni ◽

Virginia Gabriela Aguilera Cervantes

Keyword(s):

Water Footprint ◽

Quantitative Estimation ◽

Cooking Water

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Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽

10.3390/molecules26010234 ◽

2021 ◽

Vol 26 (1) ◽

pp. 234

Author(s):

Fatemah B. Alsalman ◽

Hosahalli S. Ramaswamy

Keyword(s):

High Pressure ◽

Protein Quality ◽

Treatment Time ◽

Control Sample ◽

Thermal Characteristics ◽

Protein Digestibility ◽

Foaming Properties ◽

Freeze Dried ◽

Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

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Legume Beverages from Chickpea and Lupin, as New Milk Alternatives

Foods ◽

10.3390/foods9101458 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1458 ◽

Cited By ~ 1

Author(s):

Mariana Lopes ◽

Chloé Pierrepont ◽

Carla Margarida Duarte ◽

Alexandra Filipe ◽

Bruno Medronho ◽

...

Keyword(s):

Milk Yield ◽

Shear Thinning ◽

Milk Consumption ◽

High Demand ◽

Cooking Water ◽

High Level ◽

Milk Replacers ◽

Processing Steps ◽

By Products ◽

Dairy Beverages

Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market offers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from different pulses (i.e., pea, chickpea and lupin) were developed using technologies that enable the incorporation of a high level of seed components, with low or no discharge of by-products. Different processing steps were sequentially tested and discussed for the optimization of the sensorial features and stability of the beverage, considering the current commercial non-dairy beverages trends. The lupin beverage protein contents ranged from 1.8% to 2.4% (w/v) and the chickpea beverage varied between 1.0% and 1.5% (w/v). The “milk” yield obtained for the optimized procedure B was 1221 g/100 g of dry seed and 1247 g/100 g of dry seed, for chickpea beverage and lupin beverage, respectively. Sensory results show that chickpea beverage with cooking water has the best taste. All pulses-based beverages are typical non-Newtonian fluids, similarly to current non-dairy alternative beverages. In this respect, the sprouted chickpea beverage, without the cooking water, presents the most pronounced shear-thinning behavior of all formulations.

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Does Circular Reuse of Chickpea Cooking Water to Produce Vegan Mayonnaise Reduce Environmental Impact Compared with Egg Mayonnaise?

Sustainability ◽

10.3390/su13094726 ◽

2021 ◽

Vol 13 (9) ◽

pp. 4726

Author(s):

Sophie Saget ◽

Marcela Costa ◽

David Styles ◽

Mike Williams

Keyword(s):

Environmental Impact ◽

Egg Yolk ◽

Sensitivity Analyses ◽

Environmental Footprint ◽

Electricity Grid ◽

Environmentally Sustainable ◽

Oil Processing ◽

Attributional Life Cycle Assessment ◽

Cooking Water ◽

Renewable Electricity Generation

Consumers are increasingly asking for foods that are healthier, more humane, and environmentally sustainable. Recently, chickpea cooking water—aquafaba—has gained popularity as a potential egg substitute that complies with these criteria. However, research on the environmental impact of this ingredient is lacking. We performed a comparative attributional life cycle assessment (LCA) of mayonnaise made with aquafaba as the emulsifying agent, and traditional mayonnaise made with egg yolk. The vegan mayonnaise was found not to be as environmentally sustainable as the egg-based product. The vegan mayonnaise had a significantly (p < 0.05) lower impact across 4 categories, but a significantly higher impact across 8 categories out of 16, including climate change and resource-use-energy-carriers. The majority of categories under which vegan mayonnaise underperformed were related to the electricity needed for aquafaba processing. These impacts can be mitigated with a “cleaner” electricity grid, or onsite renewable electricity generation. Substituting the Mexican grid, where the aquafaba is currently processed, for the Canadian grid, where the mayonnaise is produced, reduced the carbon footprint of the vegan mayonnaise by 37%, making it similar to the egg-based product. As sunflower oil production was linked to extensive environmental burdens, we performed additional sensitivity analyses around oil processing, sunflower production, and other vegetable oils. Our study shows that substituting egg yolk with aquafaba could cause an increase in the environmental footprint of mayonnaise due to high processing costs, illustrating that vegan options do not always have a smaller environmental footprint, and can represent a trade-off in their comparatively more humane and healthier offer.

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