Characterization of reconstituted apple paste in terms of rehydration and firmness / Caracterización de pasta de manzana reconstituida en función de la rehidratación y de la firmeza

Golden Delicious apples were dehydrated, ground and divided into several grades in order to determine quality characteristics for each fraction. Consumers show a preference for apple paste of different textures according to its intended use. The objective was to evaluate the most appro priate powder for the preparation of mixtures and recommend them for baking pies and pastries or to use them as ingredients for other products. Fresh apples were processed using combined methods. Apple cubes were dehydrated using a sucrose osmotic solution (34-52 °Brix) at 23-35 °C for 8 h followed by a hot air drying at 60-80 °C for 3.5 h. Dried apple cubes were ground in a hammer mill and divided into fractions of 0.707, 0.841 and 1.00 mm sieve diameters by Tyler standard sieves. Each fraction was tested for rehydration rate by water absorption and for firm ness by back extrusion in a TA.XT2® texture analyser. The results indicated that, as the particle size decreased the water absorption increased following, essentially, a linear pattern. With regards to firmness, the behavior was opposite to that of the rehydration rate, as particle size increased the extrusion force increased in direct proportion.

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Study on Dehydration Process of Wet Natural Rubber by Single Screw Dehydrator and Properties of Dry Natural Rubber

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.418-420.544 ◽

2011 ◽

Vol 418-420 ◽

pp. 544-547

Author(s):

Mei Chen ◽

Fu Quan Zhang ◽

Yong Zhou Wang ◽

Mao Fang Huang ◽

Wei Yong Deng

Keyword(s):

Natural Rubber ◽

Thermal Oxidation ◽

Hammer Mill ◽

Dehydration Process ◽

Hot Air Drying ◽

Single Screw ◽

Hot Air ◽

Unit Value ◽

Better Than ◽

Dehydration Effect

In this work, one self-invented closed single screw dehydrator was used to dehydrate wet natural rubber, instead of current three opened crepers and one hammer mill at home and abroad. The dehydration technology and the properties of the obtained dry natural rubber were studied. The results show that single screw dehydrator can simplify dehydration process. The water consumption of single screw dehydrator is 20% of current productive technology, meaning a lower wastewater discharge and treatment cost of wastewater. The moisture content of dehydrated natural rubber is lower than 20%, a good dehydration effect. The dry natural rubber dehydrated with single screw dehydrator has an improved thermal-oxidation ageing resistance whether dried by hot-air or microwave. The thermal-oxidation ageing resistance of natural rubber dried by microwave is better than that of hot-air drying, the value of initial plasticity (P0) and plasticity retention index (PRI) are 29.3 unit value and 19.26 unit value greater than that of SCR5 in GB/T 8081, respectively.

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Quality Characterization of Waste Olive Cake During Hot Air Drying: Nutritional Aspects and Antioxidant Activity

Food and Bioprocess Technology ◽

10.1007/s11947-012-0802-0 ◽

2012 ◽

Vol 6 (5) ◽

pp. 1207-1217 ◽

Cited By ~ 19

Author(s):

Elsa Uribe ◽

Roberto Lemus-Mondaca ◽

Antonio Vega-Gálvez ◽

Lorena A. López ◽

Karina Pereira ◽

...

Keyword(s):

Antioxidant Activity ◽

Olive Cake ◽

Hot Air Drying ◽

Air Drying ◽

Hot Air

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Viscoelastic Characterization of Microwave Drying Nature Rubber

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.291-294.1344 ◽

2011 ◽

Vol 291-294 ◽

pp. 1344-1350

Author(s):

Fu Quan Zhang ◽

Yong Zhou Wang ◽

Mei Chen ◽

Mao Fang Huang

Keyword(s):

Rheological Behavior ◽

Viscoelastic Properties ◽

Microwave Drying ◽

Hot Air Drying ◽

Air Drying ◽

Hot Air ◽

Drying Technology

Nature rubber (NR) is neither completely viscous nor elastic in nature, but viscoelastic in their properties. In the experiment, we used two types of equipments named rubber process analyzer (RPA) 2000 and mooney viscometer to characterize the viscoelastic properties of NR dried by microwave and hot-air, respectively. In present research, RPA tests on uncured NR dried by different methods were carried out using frequency and strain sweeps, and Mooney viscometer was detected using the big rotor at 100°C. The results showed that microwave drying has not influenced the viscoelastic properties of NR greatly, without changing the profiles of its rheological behavior. Compared with hot-air drying, the properties of NR dried by microwave improved significantly. As a new application, microwave drying technology offered an alternative way to the drying of NR.

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Physical Characterization of Dutch Fine Recycled Concrete Aggregates: A Comparative Study

Proceedings ◽

10.3390/proceedings2019034007 ◽

2019 ◽

Vol 34 (1) ◽

pp. 7 ◽

Cited By ~ 1

Author(s):

Marija Nedeljković ◽

Jeanette Visser ◽

Siska Valcke ◽

Erik Schlangen

Keyword(s):

Particle Size ◽

Particle Size Distribution ◽

Water Absorption ◽

Size Distribution ◽

Surface Area ◽

Recycled Concrete ◽

Natural Sand ◽

Concrete Aggregates ◽

Recycled Concrete Aggregates

In the Netherlands, yearly 20 Mt Construction- and Demolition waste (CDW) is being produced mainly consisting of concrete and masonry rubble. This is two third of the yearly production of concrete (33 Mt). Currently, less than 1 Mt/year of the 20 Mt/year CDW is recycled in new concrete (mainly as coarse recycled concrete aggregates). This preliminary study being part of a larger study, is aiming to increase that amount, amongst others by focusing on use of the fine recycled concrete aggregates. Fine recycled concrete aggregates (fRCA) appear promising for (partial) replacement of natural fine aggregates (sand) and cement in new concrete. Nevertheless, they can be expected to have adverse properties and components that may reduce the performance of the concrete. Their physical, chemical and mechanical properties, which thus may significantly differ from that of natural sand, are still far from being fully investigated. The present paper focusses on characterization of physical properties of fRCA for finding the most critical indicators for fRCA quality. The tests include particle size distribution, morphology, BET surface area, solid density and water absorption of individual and total fractions (0–0.25 mm, 0.25–4 mm and 0–4 mm). The tests are performed on three fRCAs with different origin. Natural river sand with 96 wt.% of SiO2 was also studied to provide a baseline for comparison. Experimental results showed that, on the one side, the particle size distribution, surface area and amounts of individual fractions of fRCAs are significantly different from that of natural sand and that there is a large difference between each other. This is caused by variations of the parent concrete properties and by the type of recycling technique and processes (one step or multiple steps crushing). On the other side, fRCAs have comparative solid densities, which were still lower than that of natural sand. It was also shown that difference in water absorption between fractions 0.25–4 mm and 0–4 mm is very small in all three fRCAs groups. The results of this study will be used for future correlations between investigated properties of fRCAs with properties of concretes with fRCAs. This will be investigated in the next stage of the project, such that these correlations can enable production of durable concretes with fRCAs and assist recyclers in optimization of their production processes based on quality control of fRCAs.

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Characteristics of Bread Made of Various Substitution Ratios of Bran Pulverized by Hammer Mill or Jet Mill

Foods ◽

10.3390/foods9010048 ◽

2020 ◽

Vol 9 (1) ◽

pp. 48 ◽

Cited By ~ 2

Author(s):

Dabeen Lee ◽

Mi Jeong Kim ◽

Han Sub Kwak ◽

Sang Sook Kim

Keyword(s):

Particle Size ◽

Water Absorption ◽

Dietary Fiber ◽

Specific Volume ◽

Development Time ◽

Antioxidant Properties ◽

Hammer Mill ◽

Total Dietary Fiber ◽

Dough Development Time ◽

Wheat Flours

The physicochemical and antioxidant properties of dough and bread were measured in wheat flours substituted with two types of bran (HMB: bran pulverized by a hammer mill and JMB: bran pulverized by a jet mill) at various ratios (0%, 5%, 10%, 15%, 20%, and 25%) of substitution. The particle size of hammer mill bran (HMB) (119.71 µm) was larger than that of jet mill bran (JMB) (25.78 µm). Wheat flours substituted with HMB contained more total dietary fiber than those with JMB. A significant increase of water absorption and dough development time in Mixolab® analysis was observed depending on the level of HMB or JMB substitution. The breads made with HMB or JMB (5% or 10%) showed a higher specific volume and lower crumb hardness than the control bread. However, breads made with ≥15% HMB or JMB had a decreased specific volume and increased crumb hardness. Overall, breads made with wheat flour substituted with 5%–10% HMB or JMB were of a higher bread quality and had more antioxidant properties.

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