A Laboratory-Scale Tempering and Milling Method for Grain Sorghum

2018 ◽  
Vol 61 (2) ◽  
pp. 713-721 ◽  
Author(s):  
Yumeng Zhao ◽  
R. P. Kingsly Ambrose
Keyword(s):  
Cold Water ◽  
Starch Content ◽  
Milling Process ◽  
Hot Water ◽  
Steam Treatment ◽  
Flour Quality ◽  
Milling Quality ◽  
Damaged Starch ◽  
Crude Fiber Content ◽  
Milling Performance

Abstract. The current commercial milling process for pigmented sorghum leads to inconsistent milling quality and performance. Proper pretreatment of sorghum may improve the milling performance. The effects of cold water, hot water, and steam tempering of sorghum on the milling performance and flour quality were investigated in this study. A tabletop roller mill system that had five break rolls and two smooth rolls was used. The millstream output at different stages of roller milling was used to evaluate the effectiveness of the conditioning treatments. Steamed sorghum had high bran yield due to toughening of the bran, which allowed gradual scraping of the endosperm from the bran. Flour yield was not significantly different among the pretreatments. Flour crude fiber content of the 1 min steam treated sorghum was 1.28% ±0.09%, which was significantly higher than that of cold water treated sorghum (0.87% ±0.19%). The damaged starch content in the milled flour was highest in the cold water treated (5.96% ±0.24%) sorghum, and steam treatment resulted in lower damaged starch content (3.63% to 4.18%). Steam treatment resulted in flour with more convex and circular particles compared to the other treatments, indicating better separation of starch granules from the endosperm. Steam treatment of sorghum kernels at high temperature and pressure led to better separation of bran and endosperm without negatively impacting flour quality. Steam tempering could be a better pretreatment process for milling sorghum for food purposes. Keywords: Flour properties, Milling, Sorghum, Tempering.

scholarly journals Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1105 ◽  
Author(s):  
Alessandro Carcelli ◽  
Erica Masuelli ◽  
Agoura Diantom ◽  
Elena Vittadini ◽  
Eleonora Carini
Keyword(s):  
Cold Water ◽  
Binding Capacity ◽  
Starch Content ◽  
Industrial Applications ◽  
Hot Water ◽  
Food Ingredient ◽  
Water Binding ◽  
Thickening Agent ◽  
Homogeneous Systems ◽  
Physical Treatments

A multilevel and multianalytical approach, combining both traditional and unconventional analytical tools, was used to characterize two physically modified (heated and heated-extruded) corn flours to be used as a “clean label” food ingredient. Physical treatments decreased the resistant starch content and increased the water holding capacity and water binding capacity, more extensively in the product subjected to heating-extrusion, as compared to an untreated control. Heated-extruded flour had the highest ability to form homogeneous systems in cold water while all modified flours produced homogeneous systems when mixed with hot water. Systems made with heated-extruded flour were “more rigid” than other samples at all levels of investigation as they were harder (macroscopic) and had higher storage modulus (mesoscopic), as well as lower proton 1H mobility (molecular). Overall, the results highlighted the ability of the multiscale method to give a thorough overview of the flour–water interactions and showed highest water affinity of heated-extruded flour. Heated-extruded flour was then tested in three real-food industrial applications (carrot soup, tomato sauce and a meat patty), where it was successfully implemented as a clean label thickening agent.

scholarly journals Effect of Drying Method and Hydrothermal Treatment on Physicomechanical Properties of Parboiled Rice

2020 ◽  
Author(s):  
Mandana Mahfeli ◽  
Aliasghar Zomorodian ◽  
Mohammad Zarein
Keyword(s):  
Air Temperature ◽  
Bending Strength ◽  
Rice Cultivar ◽  
Milling Process ◽  
Hot Water ◽  
Rice Grain ◽  
Rice Varieties ◽  
Milling Quality ◽  
Safe Level ◽  
Continuous Dryer

Abstract Rice grain was obtained from milled paddy, in which the husk and bran are removed. During the milling process, rice varieties having inherent poor milling quality or those have been processed under unfavorable conditions, break and so their head rice yield (HRY) decrease. Parboiling is one of the hydrothermal postharvest treatment before drying and milling processes. After parboiling, the grains become stronger and breakage of rice is very much reduced during milling, leading to often a remarkable increase in the HRY. In this study the paddy was soaked in hot water (70 °C) for 1 h and drained, then steaming was done at four periods (0, 5, 10 and 15 minutes) at atmospheric pressure. Drying process was carried out using two driers techniques, solar and continuous, at three inlet air temperature to the chamber dryer of 35, 40 and 45○C. Results revealed that the effects of drying air temperature and steaming time showed a significant effect on HRY and broken kernels for Hashemi rough rice cultivar (p<0.05) in continuous dryer. In both drying techniques the higher HRY performance was appeared at 35○C drying air temperature and 10 min steaming time. It was observed that dried kernels in continuous dryer were stronger (more bending strength) than those dried in the solar dryer and had a higher rate of HRY during subsequent processing operations. It was proved that increasing the steaming time to a safe level caused a reduction in broken kernels which was associated with higher HRY.

Experimental Investigation of Heat Transfer Enhancement by Using Different Number of Fins in Circular Tube

2018 ◽  
Vol 6 (3) ◽  
pp. 1-12
Author(s):  
Kamil Abdul Hussien
Keyword(s):  
Heat Transfer ◽  
Heat Exchanger ◽  
Cold Water ◽  
Finned Tube ◽  
Hot Water ◽  
Copper Tube ◽  
Smooth Tube ◽  
Tube Heat Exchanger ◽  
Mass Flow Rates ◽  
Flow Heat

Abstract-The present work investigates the enhancement of heat transfer by using different number of circular fins (8, 10, 12, 16, and 20) in double tube counter flow heat exchanger experimentally. The fins are made of copper with dimensions 66 mm OD, 22 mm ID and 1 mm thickness. Each fin has three of 14 mm diameter perforations located at 120o from each to another. The fins are fixed on a straight smooth copper tube of 1 m length, 19.9 mm ID and 22.2 mm OD. The tube is inserted inside the insulated PVC tube of 100 mm ID. The cold water is pumped around the finned copper tube, inside the PVC, at mass flow rates range (0.01019 - 0.0219) kg/s. The Reynold's number of hot water ranges (640 - 1921). The experiment results are obtained using six double tube heat exchanger (1 smooth tube and the other 5 are finned one). The results, illustrated that the heat transfer coefficient proportionally with the number of fin. The results also showed that the enhancement ratio of heat transfer for finned tube is higher than for smooth tube with (9.2, 10.2, 11.1, 12.1 13.1) times for number of fins (8, 10, 12, 16 and 20) respectively.

scholarly journals Relation among different parameters of damaged starch content, falling number and mechanical damage level

2012 ◽  
Vol 49 (3) ◽  
pp. 282-287
Author(s):  
Zivancev Dragan ◽  
Torbica Aleksandra ◽  
Mastilovic Jasna ◽  
Knezevic Desimir ◽  
Djukic Nevena
Keyword(s):  
Starch Content ◽  
Mechanical Damage ◽  
Falling Number ◽  
Damage Level ◽  
Damaged Starch

scholarly journals The Effect of Thermo-Mechanical Processing on Physical Properties of Processed Amaranth and Oat Bran Composites

2017 ◽  
Vol 6 (2) ◽  
pp. 82
Author(s):  
Sean X. Liu ◽  
Diejun Chen ◽  
George E. Inglett ◽  
Jingyuan Xu
Keyword(s):  
Physical Properties ◽  
High Speed ◽  
Functional Foods ◽  
Cold Water ◽  
Essential Amino Acids ◽  
Hot Water ◽  
Blood Cholesterol ◽  
Gluten Free ◽  
Oat Bran ◽  
Amaranth Flour

Amaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing β-glucan, known for lowering blood cholesterol. Amaranth flour and oat bran concentrate (OBC) composites (1:4) were processed using different technologies, including dry mixing, baking, steaming, cold wet blending, and high speed homogenizing (Polytron PT6000) with cold water or hot water. The results showed that water holding capacities, pasting, and rheological properties were dramatically increased by wet blending, Polytron with cold water, and Polytron with hot water followed by drum drying. The processing procedures created dissimilar physical properties that will enhance the application of ancient grains and oat for functional foods that are suitable for people who are gluten-intolerant. In addition, the dietary fiber contents of composites were increased by the incorporation of OBC. The composites can be inexpensively prepared and processed. The new healthful products will be affordable for people who suffer from celiac disease or gluten-intolerant. These innovative gluten-free functional food products will help millions of gluten sensitive consumers enjoy heart-healthy functional foods.

scholarly journals Thermal Characteristics Analysis on Multi- Heat Pipe Induced Heat Exchanger

2019 ◽  
Vol 9 (2S2) ◽  
pp. 143-147 ◽  
Keyword(s):  
Heat Transfer ◽  
Heat Exchanger ◽  
Heat Pipe ◽  
Mass Flow Rate ◽  
Mass Flow ◽  
Flow Rate ◽  
Cold Water ◽  
Hot Water ◽  
Working Fluid ◽  
Physical Parameters

In this investigation of multi heat pipe induced in heat exchanger shows the developments in heat transfer is to improve the efficiency of heat exchangers. Water is used as a heat transfer fluid and acetone is used as a working fluid. Rotameter is set to measure the flow rate of cold water and hot water. To maintain the parameter as experimental setup. Then set the mass flow rate of hot water as 40 LPH, 60LPH, 80 LPH, 100LPH, 120 LPH and mass flow rate of cold water as 20 LPH, 30 LPH, 40 LPH, 50 LPH, and 60 LPH. Then 40 C, 45 ºC, 50 ºC, 55 C, 60 ºC are the temperatures of hot water at inlet are maintained. To find some various physical parameters of Qc , hc , Re ,, Pr , Rth. The maximum effectiveness of the investigation obtained from condition of Thi 60 C, Tci 32 C and 100 LPH mhi, 60 LPH mci the maximum effectiveness attained as 57.25. Then the mhi as 100 LPH, mci as 60 LPH and Thi at 40 C as 37.6%. It shows the effectiveness get increased about 34.3 to the maximum conditions.

scholarly journals Simulation of the effectiveness of longitudinal rectangular fins on the efficiency of the double pipe heat exchanger

2019 ◽  
Vol 21 (4) ◽  
pp. 48-57
Author(s):  
N. F. Timerbaev ◽  
A. K. Ali ◽  
Omar Abdulhadi Mustafa Almohamed ◽  
A. R. Koryakin
Keyword(s):  
Heat Exchanger ◽  
Heat Exchangers ◽  
Cold Water ◽  
Tube Diameter ◽  
Hot Water ◽  
Outer Tube ◽  
Design Parameters ◽  
Double Pipe ◽  
Central Pipe ◽  
Pipe Heat

In this article, a mathematical simulation of a double pipe heat exchanger is carried out, having the longitudinal rectangular fins with the dimension of (2*3*1000) mm, mounted on the outer surface of the inner tube of the heat exchanger. In this paper, the advantage of using of that type of fins and its effect on the effectiveness of the heat exchanger are studied with the help of the computer program. The carried out research allowsmaking the calculation to find the optimum design parameters of heat exchangers. The outer tube diameter is (34.1mm) while the inner tube diameter is (16.05mm). The tubes wall thickness is (1.5mm) and the model length was (1 m). The hot water is flowing through the inner tube in parallel with the cold water that passing the outer tube. The hot and cold water temperature at the inlet is (75°C & 30°C) respectively. The mass flow rate inside the central pipe is (0.1 kg/s) while the annular pipe carrying (0.3 kg/s). In the present work, the program ANSYS Workbench 15.0 was used to find out the results of heat transfer as well as the behavior of liquids inside the heat exchangers.

scholarly journals PERUBAHAN KADAR RAFINOSA, GLUKOSA, MANOSA, ARABINOSA DAN SUKROSA WHEAT POLLARD AKIBAT LAMA STEAM DAN PENAMBAHAN AIR YANG BERBEDA

2017 ◽  
Vol 15 (2) ◽  
pp. 161-169
Author(s):  
Bambang Sulistiyanto ◽  
Sri Kismiati ◽  
Cahya Setya Utama
Keyword(s):  
Digestive Tract ◽  
Starch Content ◽  
Short Chain Fatty Acids ◽  
Steam Treatment ◽  
Sucrose Content ◽  
Water Addition ◽  
Feed Material ◽  
Glucose Levels ◽  
Randomized Design ◽  
The Mean

Wheat pollard is a waste of the wheat industry and many contain non starch polisacharida (NSP) that interfere with the chicken digestive tract. NSP in wheat pollard can be removed by heating, so it can be used by microbes in the digestive tract of poultry. Utilization of NSP by microbes will result in short chain fatty acids (SCFA), namely acetic acid, propionate and butyrate which have a positive effect on the digestive tract of poultry. The purpose of this study is to examine changes in levels of rafinose, glucose, mannose, arabinose and sucrose in wheat pollard into a source of functional feed for poultry. The benefit of research is to know the technique / manufacture of functional feed material from wheat pollard. The material used in the research is wheat pollard and aquades by using autoclave tool. The design used was a complete randomized design of 2x3 factorial pattern with 3 replications. The first factor is the duration of steam 30 and 60 minutes while the second factor is the addition of water (0, 30 and 60%). The results showed that the addition of water and the duration of different steam strongly influenced (p <0.001) and had interactions on rafinose, mannose, arabinose, sucrose and glucose parameters. The mean of water addition factor increased rafinose level from 1.11+0.03% to 29+0.02% while steam duration decreased raffinose content from 1.99+0.01% to 1.90+0.04%. Glucose levels increased in water addition factor and steam duration from 0.25+0.01% to 1.06+0.12% and 0.54+0.03% to 0.63+0.07%. The mean of water addition factor decreased the mannose level from 0.19+0.01% to 0.06+0.02% and the steam duration increased the manosa level from 0.09+0.01% to 0.15+0.01%. Levels of arabinose increased in water addition factor and steam duration from 0.30+0.03% to 0.98+0.01% and 0.54+0.02% to 0.70+0.04%. The average water addition decreased the sucrose content from 1.80+0.09% to 1.55+0.04% and the steam duration increased the sucrose content from 1.48+0.04% to 1.72+0.03%. The research conclusions that the steam treatment and the addition of water greatly affect the changes of rafinose, glucose, mannose, arabinose and sucrose in wheat pollard and potentially as functional feed. Recommendations that can be given by researchers is the source of feed ingredients that have high starch content should be processed before it is given to poultry so it has a functional value and improve the digestibility of the feed material.

scholarly journals Antibacterial activity of ginger extracts and its essential oil on some of pathogenic bacteria

2010 ◽  
Vol 7 (3) ◽  
pp. 1159-1165
Author(s):  
Baghdad Science Journal
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Pathogenic Bacteria ◽  
Cold Water ◽  
Water Extract ◽  
Ethanolic Extract ◽  
Hot Water ◽  
Diffusion Method ◽  
Resistant Bacteria

The antimicrobial activity of ginger extracts ( cold-water, hot-water, ethanolic and essential oil ) against some of pathogenic bacteria ( Escherichia coli , Salmonella sp , Klebsiella sp , Serratia marcescens, Vibrio cholerae , Staphylococcus aureus , Streptococcus sp) was investigated using Disc diffusion method , and the results were compared with the antimicrobial activity of 12 antibiotics on the same bacteria . The results showed that the ginger extracts were more effective on gram-positive bacteria than gram-negative . V. cholerae and S. marcescens,were the most resistant bacteria to the extracts used , while highest inhibition was noticed against Streptococcus sp (28 mm) . The ethanolic extract showed the broadest antibacterial activity ( 11 to 28 mm ) , in comparison with moderate activity of essential oil , it was observed that the cold-water extract was more effective on the bacteria than hot-water extract . Ginger ethanolic extract presented higher diameter of inhibition zone for Streptococcus sp than in Ciprofloxacin , Cefotaxime , Cefalotin , Cephalexin and Cephaloridine , also it was found a similarity between the higher inhibition zones of ethanolic extract of ginger and some antibiotics for S. aureus , E. coli , Salmonella sp and Klebsiella sp . V. cholerae and S. marcescens,also highly resistant to antibiotics . Phytochemical analysis of ethanolic extract of ginger revealed the present of glycosides, terpenoids, flavonids and phenolic compounds

scholarly journals Potassium Recovery Potential of Selected Agroforestry and Organic Wastes in Ibadan, Nigeria

2017 ◽  
Vol 13 (6) ◽  
pp. 492
Author(s):  
Akindejoye F. ◽  
Hammed T.B. ◽  
Sridhar M.K.C.
Keyword(s):  
Cold Water ◽  
Organic Wastes ◽  
Hot Water ◽  
Water Extraction ◽  
Recovery Potential ◽  
Sodium Magnesium ◽  
Cheap Alternative ◽  
K Concentration ◽  
Coconut Fibre ◽  
Mineral Concentrations

This study explored potassium recovery from agroforestry wastes that may be a cheap alternative to imported ones. The wastes: Plantain Peel (PP), Coconut Fibre (CF), Coconut Shell (CS), Cocoa Pod (CP), Sugarcane Bagasse (SB), Sawdust (SD) and four common wood-fuel species - Antiaris toxicaria (Wd1), Cordia millenii (Wd2), Khayas senegalensis (Wd3) and Milicia excelsa (Wd4) were assessed for their ash content (AC) and moisture content (MC), using standard procedures of AOAC. Atomic Absorption spectrophotometer was used to determine mineral concentrations: potassium, sodium, magnesium, calcium, zinc, lead and iron of the wastes. In addition, efficacy of three methods of extracting potassium from ashes: cold water extraction at 35 OC, hot water extraction at 90 OC and steam extraction was assessed. Data were analysed using descriptive statistics and correlation test at p˂0.05. Wastes with highest values in terms of AC and MC were: CP (AC- 11.62 ± 0.3 %) and SB (MC- 82 ± 2.64 %). The highest concentration of K (mg·kg -1 ) was found in CP (8,387.50 ± 2.00 mg·kg-1 ). Cold water extraction gave the most potassium yield (88.44 %) and the highest solid potash content was found in PP (68 500 mg·kg -1 ) while CP had the highest K concentration (12.51±0.20 g·dm-3 ). Cocoa pod, plantain peel and Cordia millenii are very good sources of agroforestry/organic wastes for local production of potassium both in terms of solid potash yield and potassium recovery potential. Development of a suitable technology which can be used to extract potassium locally is recommended.

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