scholarly journals Technology and Theory of Mechanically Activated Water in Bakery Industry

2022 ◽  
Vol 51 (4) ◽  
pp. 768-778
Author(s):  
Sergey Rudnev ◽  
Tatyana Shevchenko ◽  
Yulia Ustinova ◽  
Roman Kryuk ◽  
Viktor Ivanov ◽  
...  
Keyword(s):  
Surface Tension ◽  
Shear Stress ◽  
Biological Activity ◽  
Mechanical Energy ◽  
Maximum Shear Stress ◽  
Chemical Properties ◽  
High Quality ◽  
Water Binding ◽  
Physico Chemical

Introduction. Bakery products are an important part of traditional Russian menu. Activated water helps to improve the quality of flour products. The present research objective was (1) to activate water with mechanical energy to change the physicochemical properties of the dough; (2) to evaluate the energy efficiency of the new technological process, and (3) to determine the quality indicators of bread. Study objects and methods. The research featured high quality wheat flour, drinking water, and pressed baking yeast (Saccharomyces cerevisiae). Standard research methods were used to assess the physical and chemical properties of water, namely acidity index (pH), surface tension coefficient, and biological activity. The physico-chemical properties of the dough were studied by maximum shear stress and adhesion. Results and discussion. The samples of activated water demonstrated the following technological properties. Its acidity due decreased as pH fell down to 6.05. With a total mixing time of 10 min, the surface tension decreased by about 10%; after 5 min, it decreased by 4%, while the biological activity of activated water increased by 1.5 times. Mechanically treated water used for bread production contributed to the overall energy saving during kneading and increased its water-binding ability. Moisture removal was by 30–40% more intensive than in the control dough sample. Also, the quality of gluten changed as a result of higher shear stress, which gave the experimental dough better forming properties necessary for the production of high-quality bread. The mechanically activated water increased the specific volume of bread from 2.05 to 2.38 cm3/g. Conclusion. The activated water improved the physico-chemical and rheological properties of dough, as well as the main sensory indicators of bread, e.g. porosity and bread crumb elasticity.

scholarly journals Physico-Chemical Properties of Biodiesel Produced from Neem Oil

2015 ◽  
Vol 47 ◽  
pp. 40-48 ◽  
Author(s):  
Prithviraj Bhandare ◽  
G.R. Naik
Keyword(s):  
Social Factors ◽  
Chemical Properties ◽  
High Viscosity ◽  
Hydroxyl Groups ◽  
Seed Oils ◽  
Neem Oil ◽  
Chemical Parameters ◽  
High Quality ◽  
Physico Chemical

Biodiesel is becoming prominent among the alternatives to conventional petro-diesel due to economic, environmental and social factors. The quality of biodiesel is influenced by the nature of feedstock and the production processes employed. High amounts of free fatty acids (FFA) in the feedstock are known to be detrimental to the quality of biodiesel. In addition, oils with compounds containing hydroxyl groups possess high viscosity due to hydrogen bonding. American Standards and Testing Materials, (ASTM D 6751) recommends FFA content of not more than 0.5% in biodiesel and a viscosity of less than 6 mm2/s. In this experiment the seed oils of 30 Neem (Azadirachta indica. A. juss) biotypes were screened and evaluated for their physico-chemical parameters for their potential in biodiesel. The properties of Neem biodiesel were compared with Bureau of Indian Standards (BIS) and the fuel properties of diesel. Results showed that high amounts of FFA in oils produced low quality biodiesel while neutralized oils with low amounts of FFA produced high quality biodiesel. The quality of biodiesel from jatropha and castor oils was improved greatly by neutralising the crude oils.

scholarly journals Impact of water quality on pesticides and fertilizer compatibility

2021 ◽  
Vol 36 (1) ◽  
pp. 35-43
Author(s):  
Antonije Zunic ◽  
Slavica Vukovic ◽  
Dragana Sunjka ◽  
Sanja Lazic ◽  
Dragana Boskovic
Keyword(s):  
Water Quality ◽  
Surface Tension ◽  
Biological Activity ◽  
Chemical Properties ◽  
Well Water ◽  
Additional Source ◽  
Foliar Fertilizer ◽  
Standard Methods ◽  
Physico Chemical ◽  
Synergism And Antagonism

Mixtures of two or more pesticides are very common in contemporary agriculture. However, changes in their efficacy or biological activity, such as synergism and antagonism, phytotoxicity, persistence, toxicity to non-target organisms, may occur as a consequence. This study was conducted in order to evaluate the compatibility of insecticides (cyantraniliprole - Exirel, chlorantraniliprole - Coragen 20 SC), a fungicide (captan - Merpan 50 WP) and a foliar fertilizer (Folia Stim Mix TE), as well their mixtures, in spray liquids, depending on water quality (well water from two locations in Serbia - Mala Remeta and Cerevic). These products are used to control the most significant peach pests, and as an additional source of nutrients. Water analysis (pH, hardness, electroconductivity, chloride, nitrate, nitrite, ammonia, calcium and iron content) and tests of physico-chemical properties of the spray liquids (pH, suspensibility, dispersibility, surface tension, and electroconductivity) were performed in a laboratory experiment according to standard methods. The physico-chemical properties of the liquids changed depending on water quality and components incorporated in the mixture. However, all tested spray liquids showed consistency and compatibility over a period of 24 hours.

scholarly journals Silver Nanoparticles Stabilized with Phosphorus-Containing Heterocyclic Surfactants: Synthesis, Physico-Chemical Properties, and Biological Activity Determination

Nanomaterials ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1883
Author(s):  
Martin Pisárčik ◽  
Miloš Lukáč ◽  
Josef Jampílek ◽  
František Bilka ◽  
Andrea Bilková ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Biological Activity ◽  
Zeta Potential ◽  
Chain Length ◽  
Alkyl Chain ◽  
Chemical Properties ◽  
Alkyl Chain Length ◽  
Microbial Pathogens ◽  
Physico Chemical ◽  
Phosphorus Containing

Phosphorus-containing heterocyclic cationic surfactants alkyldimethylphenylphospholium bromides with the alkyl chain length 14 to 18 carbon atoms were used for the stabilization of silver nanodispersions. Zeta potential of silver nanodispersions ranges from +35 to +70 mV, which indicates the formation of stable silver nanoparticles (AgNPs). Long-chain heptadecyl and octadecyl homologs of the surfactants series provided the most intensive stabilizing effect to AgNPs, resulting in high positive zeta potential values and smaller diameter of AgNPs in the range 50–60 nm. A comparison with non-heterocyclic alkyltrimethylphosphonium surfactants of the same alkyl chain length showed better stability and more positive zeta potential values for silver nanodispersions stabilized with heterocyclic phospholium surfactants. Investigations of biological activity of phospholium-capped AgNPs are represented by the studies of antimicrobial activity and cytotoxicity. While cytotoxicity results revealed an increased level of HepG2 cell growth inhibition as compared with the cytotoxicity level of silver-free surfactant solutions, no enhanced antimicrobial action of phospholium-capped AgNPs against microbial pathogens was observed. The comparison of cytotoxicity of AgNPs stabilized with various non-heterocyclic ammonium and phosphonium surfactants shows that AgNPs capped with heterocyclic alkyldimethylphenylphospholium and non-heterocyclic triphenyl-substituted phosphonium surfactants have the highest cytotoxicity among silver nanodispersions stabilized by the series of ammonium and phosphonium surfactants.

scholarly journals Comparative effects on storage period of varieties Pineapple fruits

2015 ◽  
Vol 2 (3) ◽  
pp. 395-410 ◽  
Author(s):  
Shah Md Yusuf Ali ◽  
Md Ahiduzzaman ◽  
Sharmin Akhter ◽  
M Abdul Matin Biswas ◽  
Nafis Iqbal ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Biochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Physico Chemical ◽  
Pineapple Fruit ◽  
Sensorial Attributes ◽  
The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

Effect of annealing on the physico-chemical properties of rice starch and the quality of rice noodles

2018 ◽  
Vol 84 ◽  
pp. 125-131 ◽  
Author(s):  
Li Wang ◽  
Congnan Zhang ◽  
Zhengxing Chen ◽  
Xiaopei Wang ◽  
Kang Wang ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Rice Starch ◽  
Physico Chemical

scholarly journals Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

2021 ◽  
pp. 10-24
Author(s):  
C. R. Abah ◽  
C. N. Ishiwu ◽  
J. E. Obiegbuna ◽  
E. F. Okpalanma ◽  
C. S. Anarado
Keyword(s):  
Chemical Properties ◽  
Process Variables ◽  
Soaking Time ◽  
Cassava Flour ◽  
Baked Goods ◽  
Cassava Root ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
And Chemical Properties

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods.

scholarly journals Engineering Process Of Deodorization To Improve Product Quality Of Red Palm Oil With Rich Of Carotene

2018 ◽  
Vol 1 (1) ◽  
pp. 20-26
Author(s):  
Mursalin Mursalin
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Oil ◽  
Chemical Properties ◽  
Absolute Temperature ◽  
Odor Intensity ◽  
Process Duration ◽  
Red Palm Oil ◽  
Physico Chemical

Efforts to develop the production technology of high quality red palm-oil (RPO) in order to provide source of food ingredient that naturally rich of nutrients, become urgents regarding the need of such products drastically increased recently. Application of deodorization technology by temperature, time, and deodorizer pressure combinations (engineering of deodorization process) are studied and evaluated to obtain good quality of RPO. Crude palm oil (CPO) used in this research were supplied by PT. Salim Ivomas (Bimoli) Jakarta. The equipments used were degumming and neutralization unit, deodorization unit and other equipment units to analize the oil physico-chemical properties. The research consisted of 5 stages as the following: characterising CPO physico-chemical properties, conducting chemically degumming and deacidification, process enginering of deodorization, characterizing of physico-chemical properties and organoleptic of RPO resulted, and analyzing data for product resulted from process engineering applied. Deodorization with the range of temperature and process duration of 135–145 oC (408–418 K) and 1–4 hours have led to carotene retention decreasing (%) following the equation “Carotene Retention (%) = -764 x ln(absolute temperature) + 4693” and process duration with the equation “Carotene Retention (%) = -7.81 x ln(process duration) + 91.02”; and also resulted odor intensity with the equation “Odor Intensity = 0.08 x (squared absolute temperature) – 66.88 x (absolute temperature) + 13823” and duration process with the equation “Odor Intensity = 0.315 x (squared process duration) – 1.52 x (process duration) + 5.268”. Effective deodorization to produce RPO with the content of free fatty acid and peroxide value that met the requirements of Indonesian National Standard (SNI) quality of carotene content above 400 ppm and odor scale below 3.3, were the combination of temperature (T) of 141.34 oC, heat process duration (t) of 2.35 hours and vacuum pressure of (P) of 20 mmHg. The resulted RPO contained free fatty acid and peroxide value of 0.11% dan 0.12 meq/kg oil respectively, total carotene of 444.09 ppm and odor value of 3.21  

scholarly journals Studies on meat quality of pigs crossbred with wild boars. 5. Effects of sex on growth, carcass traits and physico-chemical properties of meat.

1991 ◽  
Vol 28 (1) ◽  
pp. 6-12 ◽  
Author(s):  
Akiyoshi MATSUOKA ◽  
Yutaka YAMANO ◽  
Noboru FURUKAWA ◽  
Shuhei IKEDA ◽  
Yoshitada YAMANAKA
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Chemical Properties ◽  
Wild Boars ◽  
Physico Chemical
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