scholarly journals Extruded corn flour changed the functionality behaviour of blends

2011 ◽  
Vol 29 (No. 5) ◽  
pp. 520-527 ◽  
Author(s):  
J. Zeng ◽  
H. Gao ◽  
G. Li ◽  
X. Liang
Keyword(s):  
Water Solubility ◽  
Gel Permeation Chromatography ◽  
Bimodal Distribution ◽  
Maize Flour ◽  
Corn Flour ◽  
Scanning Calorimetry ◽  
Dough Quality ◽  
Flour Blends ◽  
Better Than

Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scanning calorimetry endotherm. The parameters of RVA peak, breakdown, setback, and final viscosity were lowered and the parameters of cold viscosity were improved as the fraction of the extruded flour in the mixture increased. In starches from raw flour, a bimodal distribution of the chain length was found by gel permeation chromatography while in the extruded starches only one fraction was observed. The dough quality of 60% raw and 40% extruded flour mixture was found to be better than with other mixture proportions.  

Changes of Corn Flour by Different Treatments

2012 ◽  
Vol 554-556 ◽  
pp. 1017-1020
Author(s):  
De Jing Wang
Keyword(s):  
Differential Scanning Calorimetry ◽  
Gel Permeation Chromatography ◽  
Bimodal Distribution ◽  
Wet Milling ◽  
Corn Flour ◽  
Scanning Calorimetry ◽  
Gel Permeation ◽  
Chain Lengths

The properties of corn flour prepared by fermenting, wet-milling and extruding were investigated. The results showed that RVA parameters of the corn flours by fermenting compared with wet-milling decreased but enthalpies slightly increased. Extruded samples had no peak (RVA) and no differential scanning calorimetry (DSC) endotherm. In fermenting and wet milling starches a bimodal distribution of chain lengths( fractionⅠand Ⅱ) were found by gel permeation chromatography but extruded starches only one fraction.

Cationic copolymerization of 1,3-pentadiene with α-pinene

2014 ◽  
Vol 34 (7) ◽  
pp. 583-589 ◽  
Author(s):  
Ai-Yuan Li ◽  
Xiang-Dong Sun ◽  
Hui-Bo Zhang ◽  
Yong-Chun Zhang ◽  
Bin Wang ◽  
...  
Keyword(s):  
Average Molecular Weight ◽  
Gel Permeation Chromatography ◽  
Polymerization Temperature ◽  
Scanning Calorimetry ◽  
Gardner Color ◽  
H Nmr ◽  
Cationic Copolymerization ◽  
Ft Ir ◽  
Better Than ◽  
C Nmr

Abstract The cationic copolymerization of 1,3-pentadiene (PD) with α-pinene (AP) initiated by aluminum trichloride (AlCl3) was carried out in N-pentane solvent. The effects of the polymerization temperature and the comonomer composition on the yield of the copolymer, softening point, Gardner color scale and number-average molecular weight (Mn) are discussed. The performance of the copolymer was better than that of AP homopolymer (PAP) and PD homopolymer (PPD). The structure of the copolymer was characterized by Fourier transform infrared spectroscopy (FT-IR), 1H-nuclear magnetic resonance (1H-NMR), 13C-NMR, differential scanning calorimetry (DSC) and gel permeation chromatography (GPC). In addition, the reactivity ratios for AP (M1) and PD (M2) determined by the Kelen-Tudos method from low-conversion data are r1=0.58 and r2=5.92, respectively.

Chemical modification of nitrile rubber in the latex stage by functionalizing phosphorylated cardanol prepolymer: A bio-based plasticizer and a renewable resource

2018 ◽  
Vol 51 (2) ◽  
pp. 99-129 ◽  
Author(s):  
Satyajit Samantarai ◽  
Ahindra Nag ◽  
Nitesh Singh ◽  
Debabrata Dash ◽  
Amit Basak ◽  
...  
Keyword(s):  
Flow Behavior ◽  
Gel Permeation Chromatography ◽  
Renewable Resource ◽  
Mechanical Analysis ◽  
Resonance Spectroscopy ◽  
Butadiene Rubber ◽  
Scanning Calorimetry ◽  
Flow Behavior Index ◽  
Diphenyltetrazolium Bromide ◽  
Better Than

The present investigation deals with the functionalization of acrylonitrile butadiene rubber (NBR) by chemically grafting phosphorylated cardanol prepolymer (PCP) onto its backbone chain. The grafting of PCP onto NBR was accomplished in the latex stage successfully using benzoyl peroxide as the free radical initiator. The functionalized NBR (PCP- g-NBR) is characterized by ultraviolet–visible spectroscopy, Fourier transform infrared spectroscopy, nuclear magnetic resonance spectroscopy, and gel permeation chromatography. PCP- g-NBR exhibited an increase in molecular weight (4.4%) with an increase in the polydispersity. The grafting parameters have been optimized using “Taguchi L9 table” and the optimum conditions were found to be “3 phr of initiator concentration, 15 phr of the PCP concentration, reaction temperature of 70°C and reaction time of 6 h.” The percentage grafting and grafting efficiency were calculated to be 7.28 and 80.37%, respectively, under optimum processing conditions. The PCP- g-NBR exhibited a reduction in Wallace plasticity number as well as the Mooney viscosity and an enhanced plasticity retention index (PRI) as compared to neat NBR. The rheological measurements exhibited a higher flow behavior index for PCP- g-NBR than the NBR itself. Differential scanning calorimetry and dynamic mechanical analysis results exhibited a decrease in glass transition temperature on functionalization of NBR confirming enhanced plasticization. Thermogravimetric analysis results displayed an increase in thermal stability of the functionalized NBR than that of virgin NBR. The physico-mechanical properties of the PCP- g-NBR vulcanizates were at par with or even better than the neat NBR vulcanizates. 3-(4,5-Dimethylthiazol-2yl)-2,5-diphenyltetrazolium bromide assay and hemolysis studies indicated NBR and PCP- g-NBR are nontoxic and biocompatible.

scholarly journals Study of the effect of vegetable raw materials on the rheological parameters and vitamin composition of pasta

2021 ◽  
pp. 5-10
Author(s):  
T. Akhlan ◽  
G. Zhumaliyeva ◽  
N. Zhuman ◽  
B. Abilmazhin ◽  
N. Spatay
Keyword(s):  
Formic Acid ◽  
Raw Materials ◽  
Rheological Parameters ◽  
Corn Flour ◽  
Laboratory Conditions ◽  
Vegetable Raw Materials ◽  
Better Than

In this article, the rheological and vitamin composition of the dough prepared by adding nettle flour and corn flour as non-traditional raw materials to the composition of pasta under laboratory conditions is studied. The results of previous studies of dioecious nettle have shown that the plant contains a certain amount of carotene, calcium, formic acid and panthenonic acid. These indicators indicate an improvement in the vitamin composition of pasta prepared according to the new recipe. The rheological quality of the dough, the vitamin composition of the finished product prepared according to the first sample, including 20% corn flour and 2% nettle flour (Urtica dioca L) in the recipe, show that the quality of this sample is better than that of the control and second sample, and is approved as an effective sample for the preparation of new types of pasta.

scholarly journals Evaluation of the Quality of Composite Maize-Wheat Chinchin Enriched with Rhynchophorous phoenicis

2016 ◽  
Vol 5 (4) ◽  
pp. 26 ◽  
Author(s):  
Ojinnaka, Dong ◽  
Emeh, T. C. ◽  
Okorie, S. U.
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Maize Flour ◽  
Mineral Analysis ◽  
Palm Weevil ◽  
Significant Difference ◽  
Flour Blends

<p>The purpose of this research was to develop and evaluate a snack product (chin-chin) from composite maize-wheat flour blends enriched with edible palm weevil (<em>Rhyhnchophorus phoenicis</em>) paste. The maize-wheat chin-chin enriched with <em>R. phoenicis </em>were subjected to acceptability test using twenty member semi-trained panelist. The moisture, fat, protein and carbohydrate compositions of the snack samples had significant differences in their values. Sample 5M5R90W (containing 5% maize flour and <em>Rhyhnchophorus phoenicis </em>paste and 90% wheat flour) had the highest protein value of 19.05% while the least value 9.39% was obtained by sample 100M0R0W (100% maize flour alone). Sample 100M0R0W containing 100% maize flour also had the highest carbohydrate value of 75.24%. There was no significant difference in the ash and crude fiber contents of the chin-chin samples enriched with edible palm weevil paste. There were significant differences (P ≤ 0.05) in the functional properties of maize-wheat composite flour blends. Their wettability values ranged from 46.67 – 200 while the swelling index, bulk density and oil absorption capacity showed no significant difference in their values. The result of the mineral analysis showed phosphorus, magnesium and sodium had significant differences in their values in the range of 317.55 – 376.75mg/100g; 5.60 -13.60mg/100g;59.0 – 70.3mg/100g, respectively. There were no significant differences in the sensory attributes of the chin-chin samples. The result showed that an acceptable chin-chin product can be processed with the inclusion of the larva of edible palm weevil with maize-wheat composite flour to enhance the nutritional quality of the product.</p>

scholarly journals Effectiveness and Suitability of Oyster Mushroom in Improving the Nutritional Value of Maize Flour Used in Complementary Foods

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Prisca Siyame ◽  
Neema Kassim ◽  
Edna Makule
Keyword(s):  
Young Children ◽  
Nutritional Value ◽  
Nutritional Composition ◽  
Oyster Mushroom ◽  
Maize Flour ◽  
Mineral Density ◽  
Complementary Foods ◽  
Standard Procedures ◽  
Flour Blends

Complementary foods based on habitual cereals such as maize have been linked with the promotion of undernutrition in young children. Blending the starchy-rich maize with nutritious-rich indigenous food such as oyster mushroom could improve the nutritional composition of complementary foods. This study investigated the effectiveness and suitability of oyster mushrooms in improving the nutritional value of maize flour commonly used as a bulk ingredient in complementary foods. Flour made of well-cleaned and sun-dried oyster mushroom was blended with maize flour at 0% (control), 30%, 40%, and 50%. Proximate composition, mineral density, and sensory evaluation were determined using standard procedures. Significant improvement in the nutritional quality of formulated flour blends with all proportions of mushroom flour was obtained . Blending maize flour with 30%, 40%, or 50% oyster mushroom flour improved the protein content of formulated flour blends from 8.63% to 18.20%, 8.63% to 20.37% and 8.63% to 22.75%, respectively. The increase in ash and fiber content ranged between 82.52% to 84.16% and 50.69% to 58.35%, respectively. Mineral content of formulated flour blends was improved from 62.89% to 64.72% (iron), 7.63% to 22.69% (zinc), 77.48% to 78.02% (calcium), and 67.55% to 67.64% (potassium). Sensory scores of porridges prepared from formulated flour blends showed good acceptance for the colour, flavour, and aroma of the porridges from three formulated flour blends. Overall, this study recommends blending oyster mushroom with maize flour to improve the nutritional content of formulated flour blend for young children who rely on maize porridge as their complementary food.

Deterioration of polyamide powder properties in the laser sintering process

2008 ◽  
Vol 222 (11) ◽  
pp. 2163-2176 ◽  
Author(s):  
D T Pham ◽  
K D Dotchev ◽  
W A Y Yusoff
Keyword(s):  
Gel Permeation Chromatography ◽  
Powdered Material ◽  
Laser Sintering ◽  
Influential Factors ◽  
Process Conditions ◽  
Scanning Calorimetry ◽  
Polyamide 12 ◽  
Powder Properties ◽  
Polyamide Powder

Polyamide 12 (PA12)-based powders are the most used materials in the laser sintering (LS) process for rapid manufacturing of functional parts. An average of 80–90 per cent of the powdered material in the LS building chamber is not sintered and could be reused. However, the properties of the recycled powder vary, which ultimately affects the quality of produced parts. These differences are due to the process conditions such as temperature and time, the LS machine design, and properties of the powder used for parts fabrication. This paper analyses the LS processing conditions and current recycling practices in relation with the deterioration or ageing of the PA12-based powders. Samples of new and recycled grades of PA2200 powder were artificially aged in a temperature-controlled oven and then tested using differential scanning calorimetry, melt flowrate indexer, and gel permeation chromatography. It has been found that the temperature and the time at which the unsintered powder was exposed are the most influential factors for the deterioration of LS powder properties.

Kepuasan Masyarakat Terhadap Pelayanan Kelurahan Setelah Pemekaran Di Tangerang Selatan

Liquidity ◽  
2018 ◽  
Vol 2 (2) ◽  
pp. 151-159
Author(s):  
Pitri Yandri
Keyword(s):  
Public Perception ◽  
Service Personnel ◽  
Urban Services ◽  
Hospitality Workers ◽  
Care Workers ◽  
Before And After ◽  
Cartesian Diagram ◽  
Better Than

The purpose of this study is (1) to analyze public perception on urban services before and after the expansion of the region, (2) analyze the level of people's satisfaction with urban services, and (3) analyze the determinants of the variables that determine what level of people's satisfaction urban services. This study concluded that first, after the expansion, the quality of urban services in South Tangerang City is better than before. Secondly, however, public satisfaction with the services only reached 48.53% (poor scale). Third, by using a Cartesian Diagram, the second priority that must be addressed are: (1) clarity of service personnel, (2) the discipline of service personnel, (3) responsibility for care workers; (4) the speed of service, (5) the ability of officers services, (6) obtain justice services, and (7) the courtesy and hospitality workers.

Implementasi Voip Server Berbasis IPV6 Dengan Raspberry PI

2019 ◽  
Vol 9 (01) ◽  
pp. 47-54
Author(s):  
Rabbai San Arif ◽  
Yuli Fitrisia ◽  
Agus Urip Ari Wibowo
Keyword(s):  
Internet Protocol ◽  
Wireless Transmission ◽  
Raspberry Pi ◽  
Test Results ◽  
Average Delay ◽  
Ipv6 Network ◽  
Ip Network ◽  
Selection Of ◽  
Better Than

Voice over Internet Protocol (VoIP) is a telecommunications technology that is able to pass the communication service in Internet Protocol networks so as to allow communicating between users in an IP network. However VoIP technology still has weakness in the Quality of Service (QoS). VOPI weaknesses is affected by the selection of the physical servers used. In this research, VoIP is configured on Linux operating system with Asterisk as VoIP application server and integrated on a Raspberry Pi by using wired and wireless network as the transmission medium. Because of depletion of IPv4 capacity that can be used on the network, it needs to be applied to VoIP system using the IPv6 network protocol with supports devices. The test results by using a wired transmission medium that has obtained are the average delay is 117.851 ms, jitter is 5.796 ms, packet loss is 0.38%, throughput is 962.861 kbps, 8.33% of CPU usage and 59.33% of memory usage. The analysis shows that the wired transmission media is better than the wireless transmission media and wireless-wired.

Motilitas dan Vabilitas Spermatozoa Ayam Kampung pada Suhu 5°C Menggunakan Pengencer dan Lama Simpan yang Berbeda

2018 ◽  
Vol 5 (2) ◽  
pp. 102
Author(s):  
Enike Dwi Kusumawati ◽  
Selvinus Lawu Woli ◽  
Aju Tjatur Nugroho Krisnaningsih ◽  
Waluyo Edi Susanto ◽  
Syam Rahadi
Keyword(s):  
Data Analysis ◽  
Storage Temperature ◽  
Coconut Water ◽  
Laboratory Research ◽  
Ringer Lactate ◽  
Randomized Design ◽  
Native Chicken ◽  
Lactate Solution ◽  
Better Than

ABSTRAKPenelitian ini dilakukan untuk mengetahui motilitas dan viabilitas spermatozoa ayam kampung pada suhu 5oC menggunakan pengencer dan lama simpan yang berbeda. Metode yang digunakan dalam penelitian ini adalah penelitian laboratorium menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan pengencer ringer lactat solution, air kelapa dan tanpa pengencer serta lama simpan 0, 3, 6, 9, 12, 15, 18, 21, 24, 27, 30, masing-masing diulang 10 kali. Variabel yang diamati yaitu motilitas dan viabilitas spermatozoa. Analisa data yang digunakan adalah analisis varian. Hasil analisis data menunjukkan bahwa motilitas dan viabilitas spermatozoa menggunakan pengencer ringer lactat solution lebih tinggi (P<0,01) serta dapat bertahan sampai lama simpan 24 jam dibandingkan air kelapa dan tanpa pengencer. Adapun nilai motilitas ringer lactat solution, air kelapa dan tanpa pengencer pada lama simpan 24 jam masing-masing sebesar 43,5±17,17%; 8±4,83%; 6,5±2,4%, sedangkan nilai viabilitasnya sebesar 83,2±7,25%; 64,6±3,20%; dan 63,1±2,33%. Kesimpulan dari hasil penelitian ini adalah ringer lactat solution lebih baik dibandingkan air kelapa dan tanpa pengencer dalam mempertahankan kualitas semen ayam kampung pada suhu simpan 5oC sampai lama simpan 24 jam.Kata Kunci : air kelapa, ayam kampung, motilitas, spermatozoa, viabilitas  ABSTRACTThis study was conducted to determine the motility and viability of spermatozoa of Native chickens at 5oC using different diluents and time storage. The method used in this study was laboratory research using Factorial Completely Randomized Design with ringer lactate solution, coconut water and without diluent at 0, 3, 6, 9, 12, 15, 18, 21, 24, 27, 30 hours of time storage each repeated 10 times. The variables observed were motility and viability of sperm. Data analysis used is variance analysis. The results of data analysis showed that the motility and viability of spermatozoa using ringer lactate solution diluents was higher (P <0.05) than coconut water and without diluents. The motility values of ringer lactat solution, coconut water and without diluents were 43,5±17,17%; 8±4,83%; 6,5±2,4% respectively, while the viability values were 83,2±7,25%; 64,6±3,20% and 63,1±2,33%. The conclusion of this study is that ringer lactat solution is better than coconut water an without diluents in maintaining the quality of Native chicken semen at a storage temperature of 5oC until 24 hours.Keywords: coconut water, motility, native chicken, sperm, viability

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