scholarly journals Automating the mixing and spraying stage of the instant mashed potato process

2021 ◽  
Vol 24 (2) ◽  
pp. 771
Author(s):  
Guillermo Morales-Romero ◽  
Adrián Quispe-Andía ◽  
Nicéforo Trinidad-Loli ◽  
Beatriz Caycho-Salas ◽  
Teresa Guía-Altamirano ◽  
...  
Keyword(s):  
Data Collection ◽  
Water Absorption ◽  
Water Solubility ◽  
Absorption Index ◽  
Programmable Logic ◽  
Control Logic ◽  
Data Collection Process ◽  
Programming Logic ◽  
Automated Process

<p>The article describes a control logic used to automate the mixing stage of the instant mashed potato process, in order to improve the quality of the final product. Thus, initially the characteristics of the automated process are detailed, specifying the programming logic on the programmable logic controller, to later demonstrate through a data collection process the percentage of improvement in the quality of the final product from the perspective of the users. Indicators: percentage of humidity in the mixing stage, water absorption index (IAA), water solubility index (ISA) and hydrogen potential (pH). The development of the research concludes that the automation of the process, achieved that the IAA index and the ISA index, obtained in the spraying stage, improve by 8.13% and 23.05%, respectively, finding analyzed values within the optimal ranges. This in turn reflected a 39.61% improvement with respect to the humidity percentage, measured in the mixing stage, thus improving the quality of the final product, which brings with it a significant increase of 84.44% in production levels.</p>

scholarly journals Effect of the Types and Percentages of Stabilizer on the Quality of Instant Garfish Condiment

2020 ◽  
Vol 3 (1) ◽  
pp. 10-22
Author(s):  
Christine Marchelina ◽  
Hotnida Sinaga ◽  
Linda Masniary Lubis
Keyword(s):  
Vitamin C ◽  
Water Absorption ◽  
Color Index ◽  
Water Solubility ◽  
Absorption Index ◽  
Arabic Gum ◽  
Randomized Design ◽  
Two Factors

The purpose of this research was to determine the effect of stabilizer types and percentages on the quality of instant garfish condiment. The research used a group randomized design factorial with two factors, i.e.: types of stabilizer (CMC; Arabic gum; gelatin) and percentage of stabilizer (0.0%; 0.5%; 1%; 1.5%). The results showed that stabilizer types had a highly significant effect on water absorption index, water solubility index, vitamin C, and color index. Moreover, the stabilizer had no significant effect on organoleptic aroma and taste. In the meantime, stabilizer percentages had a highly significant effect on water absorption index, water solubility index, vitamin C, color index, and organoleptic aroma. However, the stabilizer percentages gave no significant effect on organoleptic taste. Interaction between the two factors had a highly significant effect on water absorption index and vitamin C and had a significant effect on color index. Furthermore, the interaction had no significant effect on water solubility index, organoleptic aroma and taste. The best treatment product was resulted from the use of 1.5% CMC as stabilizer.

KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT

2015 ◽  
Vol 4 (2) ◽  
pp. 41-44
Author(s):  
Priscillia Picauly ◽  
Gilian Tetelepta
Keyword(s):  
Water Solubility ◽  
Physical Property ◽  
Rice Flour ◽  
Absorption Index ◽  
Randomized Design ◽  
Nutrition Value ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
Four Levels

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).

To investigate the Effect of extrusion process conditions on the functional characteristics of expanded products Based on corn- almond

2015 ◽  
Vol 16 (SE) ◽  
pp. 519-524
Author(s):  
Neda Hashemi ◽  
Sayed Ali Mortazavi ◽  
Elnaz Milani ◽  
Faride Tabatabaie Yazdi
Keyword(s):  
Water Absorption ◽  
Water Solubility ◽  
Extrusion Process ◽  
Absorption Index ◽  
Process Conditions ◽  
Oil Absorption ◽  
Nutritional Properties ◽  
Humidity Level ◽  
Functional Features ◽  
Flour Blends

In recent years, the demand for snacks with optimal functional and nutritional properties has a dramatic increased; hence researching in this regard is considered as an essential task. Almond, is one of the nuts kernel and an important source of nutrients, especially fats, fiber, antioxidants, vitamins and minerals such as iron and calcium. Using this seeds nut in expanded products not only improves the nutritional properties but also it causes to produce a product with optimal functional features. As the screw rate and humidity level have a great effect on the properties of extruded products. In this study, defatted almond flour –corn flour blends (20 - 80) were extruded in a co-rotating twin-screw extruder. Response surface methodology using a central composite design was used to evaluate the effects of independent variables, namely screw rate (120–220 rpm) and humidity level (12–16%) on functional properties (water absorption index, water solubility index and oil absorption index). Based on the process optimization maximum water absorption is 6.54085, water solubility is 25.6472 and oil absorption is 3.09778 that was belong to the production of screw rate 209.17 rpm and the 14% humidity.

scholarly journals Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem Starch

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Ritika Puri ◽  
Balmeet Singh Gill ◽  
Yogesh Khetra
Keyword(s):  
Response Surface Methodology ◽  
Water Absorption ◽  
Water Solubility ◽  
Consumer Preferences ◽  
East Asian ◽  
Free Water ◽  
Absorption Index ◽  
Fast Foods ◽  
Acacia Gum ◽  
The World

Consumer preferences in east Asian part of the world pave the way for consumption of lotus stem starch (LSS) in preparations such as breakfast meals, fast foods, and traditional confectioneries. The present study envisaged the investigation and optimization of additives, that is, acacia gum, sodium chloride (NaCl), and sucrose, on water absorption (WA), water absorption index (WAI), and water solubility index (WSI) of LSS employing response surface methodology (RSM). Acacia gum resulted in increased water uptake and swelling of starch; however, NaCl reduced the swelling power of starch by making water unavailable to starch and also due to starch-ion electrostatic interaction. Sucrose restricted the water absorption by binding free water and decreased amylose leaching by building bridges with starch chains and thus forming rigid structure.

Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour

2010 ◽  
Vol 6 (3) ◽  
Author(s):  
Navneet Kumar ◽  
B. C. Sarkar ◽  
Harish Kumar Sharma
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Rice Flour ◽  
Absorption Index ◽  
Lateral Expansion ◽  
Screw Speed ◽  
Sensory Score ◽  
Die Temperature

Dehydrated carrot pomace was added in different proportions (10-30%) to rice flour. The formulation was extruded at different moisture content (17-21%), screw speed (270-310 rpm) and die temperature (110-130°C). The experimental combinations were decided based on central composite rotatable design for four variables at five levels of each variable. The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured as responses. Significant regression models were established with the coefficient of determination, R² greater than 0.70. The results indicated that pomace proportion, screw speed and temperature significantly influenced (P<0.10) lateral expansion; moisture content and screw speed for bulk density; pomace proportion and temperature for water absorption index and water solubility index, pomace proportion, screw speed and temperature for hardness and screw speed for sensory score. The compromised optimum condition obtained by numerical integration for development of extrudates were: carrot pomace of 11.75% in rice flour, moisture content 19.92%, screw speed 249.1 rpm and die temperature 114.3°C. Sensory evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded products upto the level of 11.75%.

scholarly journals A Study on Change Management and Employees Performance in IMS

2021 ◽  
pp. 40-48
Author(s):  
Yu Hai Yun
Keyword(s):  
Data Collection ◽  
Change Management ◽  
Analytical Data ◽  
Secondary Data ◽  
Research Results ◽  
Data Collection Process ◽  
Research Findings ◽  
Secondary Information ◽  
The Impact

The result or outcome of an entity for its deliberate operational success is the outcome or outcome of an institution with regard to the desired objectives and targets. Operational output the study utilizes the analytical data collection process. For analysis, though, it will use both primary and secondary information. The main statistics is information that the author gathers through surveys or questionnaires and the secondary data is the data collected from prior studies and research. The study examined the effect of change management on the quality of workers, taking into account many factors such as ethics, productivity, morale and interaction among others. The research findings have shown that the greater the integrity of workers and the better the interaction, the higher the productivity and the lower the attrition. The study analyzed the impact of change management on employees’ performance, taking into account many factors such as organizational ethics, recruitment, morale and interaction. The research results demonstrate that the higher the moral and communication standards of employees are at work, the greater the retention and the lower the turnover.

scholarly journals Study the Physical and Functional Properties of Chickpea and Black Gram Flours

2021 ◽  
Vol 10 (10) ◽  
pp. 277-282
Author(s):  
Nikhil D. Solanke Pradeep P. Thorat ◽  
Jayashri Ughade
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Water Solubility ◽  
Absorption Capacity ◽  
Absorption Index ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Black Gram ◽  
Chickpea Flour

The purpose of this study is to determine the quality of chickpea and black gram flour used in preparation of traditional products. As the study of physical properties of flour, both chickpea as well as black gram flour shows higher in bulk density. Water absorption index show lower level of both chickpea as well as black gram flour and water solubility index shows both chickpea as well as black gram flour in between bulk density and water absorption index. While the functional properties of flour, water absorption capacity lower for chickpea flour but higher oil absorption capacity. Higher the water absorption capacity for black gram flour and lower the oil absorption capacity for black gram. This concluded that bulk density for both chickpea flour and black gram is highest while oil absorption capacity is lower in both chickpea flour and black gram flours.

scholarly journals Physical characteristics of extrudates from corn semolina flavored with cocoa shells

2019 ◽  
Vol 2 (1) ◽  
pp. 1
Author(s):  
Nesho Toshkov ◽  
Apostol Simitchiev ◽  
Vencislav Nenov
Keyword(s):  
Water Absorption ◽  
Water Solubility ◽  
Absorption Index ◽  
Screw Extruder ◽  
Screw Speed ◽  
Practical Applications ◽  
Extrusion Processing ◽  
Single Screw Extruder ◽  
Feed Screw ◽  
Full Factorial

Extrusion of corn semolina milled with cocoa shells using a single screw extruder “BRABENDER 20 DN” was carried out. Full factorial experimental 22 was used to investigate the effects of the quantity of cocoa shells and moisture of the material on the water absorption index (WAI) and water solubility index (WSI). Working screw speed and feed screw speed were fixed at 200 and 40 rpm, respectively. Compression ratio of the screw was fixed at 4:1. Temperatures of the first, second and third zone were 150, 155 and 160 °C. Water absorption index values range were between 6.71 and 7.6 g/g and the water solubility index between 25.38 and 35.33 %. The increase in moisture content and quantity of cocoa shells leads to an increase in water absorption index and a decrease in water solubility index. Practical applications: Cocoa shells in an amount of up to 10% can be used in the production of extrudates by mixing with corn semolina. Water absorption index values range between 6.71 and 7.6 g/g and the water solubility index between 25.38 and 35.33 %. The resulting regression models can be used to optimize the process. In general, results show that cocoa shells can be mixed with corn semolina for the production of extrudates, which allows us to recommend extrusion processing of cocoa shells as an alternative technology in utilization processing of raw cocoa materials.

scholarly journals Characteristics of product complementary feeding with fortified fish protein hydrolysate (FPH)

Food Research ◽  
2022 ◽  
Vol 6 (1) ◽  
pp. 78-89
Author(s):  
Nuryanto ◽  
E. Chasanah ◽  
D.N. Afifah ◽  
Y.N. Fawzya ◽  
T.D. Suryaningrum ◽  
...  
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Protein Hydrolysate ◽  
Absorption Index ◽  
Acute Malnutrition ◽  
Physical Analysis ◽  
Fish Protein ◽  
Commercial Products ◽  
Fish Protein Hydrolysate

Malnutrition is still a major problem in Indonesia, particularly stunting and acute malnutrition due to protein deficiency. In contrast, Indonesia is rich in protein sources such as fish but they are poorly utilized. Biologically processed fish protein hydrolysate (FPH) has proven to be highly nutritious and digestible. Our preliminary study in developing the High Protein Complementary Food (HPCF) formula for infant enriched with FPH, showed that of 17 formulas, 3 formulas was the best. This study was aimed to analyzing sensory analysis using the hedonic test, physical analysis and absorption protein. The result shows that the hedonic test of FPH-enriched HPCF infant food revealed that the product was acceptable in term of colour, aroma and texture. In comparison to the commercial product, FPH-enriched instant HPCF infant product had higher bulk density. The highest Water Absorption Index (WAI) was F1-C, the highest Water Solubility Index (WSI) was F1-P, and the lowest rehydration was F2-P. Compared to commercial products, the instant FPH-enriched HPCF baby porridge has a bulk density that is greater than that of commercial products. The highest Water Absorption Index (WAI) was F1-C, the highest Water Solubility Index (WSI) was F1-P and the lowest time for Rehydration was at F2-P. HPCF enriched with FPH showed the best protein absorption significantly in the P2 treatment group

scholarly journals Effect of wheat flour with different quality in the process of making flour products

2020 ◽  
Vol 11 ◽  
pp. 6
Author(s):  
Ang Zhang
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Water Solubility ◽  
Starch Content ◽  
Expansion Rate ◽  
Radial Expansion ◽  
Gluten Content ◽  
Gluten Index ◽  
Total Starch

All kinds of flour products which are made of wheat flour have already become the staple food on people's dining table. With the improvement of living standard, the quality requirements for the flour products have gradually improved. In addition to the production technique, the quality of wheat flour as the raw material is also very important for the quality of flour products. This paper briefly introduced wheat flour and two main components that affected its quality: starch and protein. Then, the related quality of starch and protein and the quality of corresponding flour products were tested for five kinds of wheat flour. The experimental results showed that the quality indexes of five kinds of wheat flour were obviously different and representative. The regression analysis on the quality data of wheat flour and flour products showed that the water absorption of flour decreased with the increase of total starch content, dry gluten content and gluten index, the water solubility of flour decreased with the increase of total starch content and gluten index and increased with the increase of ratio of amylose to amylopectin, and the radial expansion rate of the flour products decreased with the increase of wet gluten content. To sum up, the quality of wheat flour will affect the water absorption, water solubility and radial expansion rate of flour products in the production process.

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