scholarly journals Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Yanlong Liu ◽  
Lufeng Wang ◽  
Fengxia Liu ◽  
Siyi Pan
Keyword(s):  
Particle Size ◽  
Ball Milling ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Average Particle Size ◽  
Orange Peel ◽  
Major Change ◽  
Average Particle ◽  
Insoluble Dietary Fiber ◽  
Physicochemical And Functional Properties

This study evaluated the effect of grinding methods (regular laboratory milling, ultra centrifugal rotor milling, and ball milling) on structural, physicochemical, and functional properties of insoluble dietary fiber (IDF) fraction from orange peel. The results demonstrated that both ultra centrifugal milling and ball milling could effectively decrease average particle size of IDF fraction (81.40 μm and 19.63 μm, resp.). The matrix structure of IDF fraction was destroyed but FTIR structure had no major change after grinding. As particle size decreased, the bulk density and lightness of IDF fraction increased and a redistribution of fiber components from insoluble to soluble fractions was observed. Furthermore, ball milled IDF fraction exhibited significantly higher capacity to retard glucose diffusion and inhibitα-amylase activity (35.09%). This work would give useful insight into effect of grinding methods on properties and functions of orange peel IDF in food industry.

scholarly journals PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF DIETARY FIBER FROM BAMBOO SHOOTS (PHYLLOSTACHYS PRAECOX)

2017 ◽  
pp. 509 ◽  
Author(s):  
Cai-Hong Wang ◽  
Yi-Long Ma ◽  
Dan-Ye Zhu ◽  
Hao Wang ◽  
Ya-Fei Ren ◽  
...  
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Chemical Properties ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Bamboo Shoots ◽  
Health Products ◽  
Potential Applications ◽  
Physicochemical And Functional Properties

Dietary fiber are non-digestible constituents of plant cell walls, and comprise a necessary component of diet and its positive connection with human health. Till now, there is no report about the extraction and physicochemical and functional properties of dietary fiber from bamboo shoots. To find the potential applications of dietary fiber from bamboo shoots in food and health products, the effects of chemical, enzymatic methods and particle size distribution on the chemical and structural composition, physicochemical, and functional properties of dietary fibers (DFs) from bamboo shoots were studied. The results showed that BSEDF and BSCDF had higher total DF and higher soluble DF, respectively. The crystalline regions calculated to be higher in latter and both had irregular surfaces and diverse monosaccharide composition. Both fibers showed good functional properties [water retention capacity (WRC) (11.24-15.13g/g), water swelling capacity (WSC) (18.84-28.75 mL/g), oil holding capacity (OAC) (6.71-10.15 g/g), glucose adsorption capacity (GAC) (0.08-6.89 mmol/g) and glucose retardation index (GRI) (3.57-40.92%)]. WRC of BSCDF and BSEDF decreased with the increase in the mesh size (40-200) while, WSC and OAC increased with mesh sizes (40 to 120), followed by decrease above mesh120. Both particle size and extraction methods significantly affected GRI. In conclusion, physico-chemical properties of fibers can be manipulated through treatments (chemical and enzymatic) to improve their overall functionality. Therefore, both BSCDF and BSEDF can find potential applications in food and health products as a functional ingredient in different aspects.

Particle size of insoluble dietary fiber from rice bran affects its phenolic profile, bioaccessibility and functional properties

LWT ◽  
2018 ◽  
Vol 87 ◽  
pp. 450-456 ◽  
Author(s):  
Guanghe Zhao ◽  
Ruifen Zhang ◽  
Lihong Dong ◽  
Fei Huang ◽  
Xiaojun Tang ◽  
...  
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Rice Bran ◽  
Phenolic Profile ◽  
Insoluble Dietary Fiber

scholarly journals Phase Transformation and Morphology Evolution of Ti50Cu25Ni20Sn5 during Mechanical Milling

Materials ◽  
2018 ◽  
Vol 11 (9) ◽  
pp. 1769 ◽  
Author(s):  
Dora Janovszky ◽  
Ferenc Kristaly ◽  
Tamas Miko ◽  
Adam Racz ◽  
Maria Sveda ◽  
...  
Keyword(s):  
Particle Size ◽  
Phase Transformation ◽  
Ball Milling ◽  
Milling Time ◽  
Average Particle Size ◽  
Amorphous Powder ◽  
Xrd Analysis ◽  
Milling Process ◽  
Average Particle ◽  
Amorphous Content

Nanocrystalline/amorphous powder was produced by ball milling of Ti50Cu25Ni20Sn5 (at.%) master alloy. Both laser diffraction particle size analyzer and scanning electron microscope (SEM) were used to monitor the changes in the particle size as well as in the shape of particles as a function of milling time. During ball milling, the average particle size decreased with milling time from >320 µm to ~38 µm after 180 min of milling. The deformation-induced hardening and phase transformation caused the hardness value to increase from 506 to 779 HV. X-ray diffraction (XRD) analysis was used to observe the changes in the phases/amorphous content as a function of milling time. The amount of amorphous fraction increased continuously until 120 min milling (36 wt % amorphous content). The interval of crystallite size was between 1 and 10 nm after 180 min of milling with 25 wt % amorphous fractions. Cubic Cu(Ni,Cu)Ti2 structure was transformed into the orthorhombic structure owing to the shear/stress, dislocations, and Cu substitution during the milling process.

scholarly journals Chemical Composition and Particle Size of Grape Seed Flour and Their Effects on the Characteristics of Cookies

2019 ◽  
Vol 8 (4) ◽  
pp. 111 ◽  
Author(s):  
Razakou Maman ◽  
Jianmei Yu
Keyword(s):  
Particle Size ◽  
Chemical Composition ◽  
Dietary Fiber ◽  
Average Particle Size ◽  
Grape Seed ◽  
Consumer Acceptability ◽  
Average Particle ◽  
Dependent Manner ◽  
Seed Flour ◽  
Cookie Quality

This study investigated the effect of particle size and chemical composition of grape seed flour (GSF) on the physical, chemical and sensory quality of cookies. Results indicate that the chemical composition of GSF varied significantly with particle sizes and smaller particle fraction had higher ash, fat, protein and extractible polyphenol contents but lower dietary fiber. Inclusion of 2.5-10% GSF in the cookie formula enhanced darkening, increased thickness and hardness, increased polyphenol and dietary fiber contents in dose-dependent manner, but reduced diameter and consumer acceptability of cookies to various degrees. The impacts of GSF on the cookie quality and sensory properties were strongly associated with the inclusion level and particle size of GSF. Higher GSF (5%) inclusion and smaller GSF particle size (104 µm) resulted in lower consumer acceptability. To minimize the undesirable effect of GSF on cookie quality, up to 5% of GSF with average particle size 209 µm is recommended.

Effect of VC/Cr3C2 Additions on Microstructure and Mechanical Properties of WC-16TiC-XTaC-10Co Ultrafine Cemented Carbides

2012 ◽  
Vol 476-478 ◽  
pp. 1214-1217 ◽  
Author(s):  
Chong Cai Zhang ◽  
Quan Wang ◽  
Qun Qun Yuan ◽  
Long Wang
Keyword(s):  
Mechanical Properties ◽  
Particle Size ◽  
Ball Milling ◽  
Rupture Strength ◽  
Average Particle Size ◽  
High Energy ◽  
Cemented Carbides ◽  
Average Particle ◽  
Hardness Increase ◽  
Energy Ball

In this paper, the WC-16TiC-xTaC-10Co mixture mixed by WC 0.52μm, (W, Ti, Ta)C 2.9μm and Co1.36μm and prepared by high-energy ball milling, changed the VC and Cr3C2 adding amount. After ball milling for 60 hours, an average particle size of 220nm powder was prepared and it was cold isostatic pressed at 300MPa and vacuum sintered at 1410°C. The physical properties and the micrographs of samples were detected. The main conclusions are as follow: the coercivity and hardness increase and Cobalt magnetic decreases with the content of Cr3C2 increasing, the transverse rupture strength (TRS) does not vary. The VC and Cr3C2 inhibit the growth of WC grain, but can’t inhibite the (W, Ti, Ta)C grain growth effectively.

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