scholarly journals Removal of Odors from Milk Protein Hydrolysates using Continuous Distillation Column System.

2004 ◽  
Vol 51 (1) ◽  
pp. 7-12
Author(s):  
Yuzoh Asano ◽  
Yuriko Iiyama ◽  
Tetsuo Kubota ◽  
Hiroshi Ochi ◽  
Teruhiko Mizota ◽  
...  
Keyword(s):  
Milk Protein ◽  
Distillation Column ◽  
Protein Hydrolysates ◽  
Column System ◽  
Continuous Distillation

scholarly journals Removal of Undesirable Flavor from Raw Materials of Milk using Continuous Distillation Column System.

2002 ◽  
Vol 49 (12) ◽  
pp. 801-807
Author(s):  
Yuzoh Asano ◽  
Yuriko Iiyama ◽  
Tetsuo Kubota ◽  
Keiji Iwatsuki ◽  
Kazuyoshi Sotoyama
Keyword(s):  
Distillation Column ◽  
Raw Materials ◽  
Column System ◽  
Continuous Distillation

Peptides from milk protein hydrolysates to improve the growth of human keratinocytes in culture

2004 ◽  
Vol 14 (7) ◽  
pp. 619-626 ◽  
Author(s):  
Jean Amiot ◽  
Lucie Germain ◽  
Sylvie Turgeon ◽  
Martine Lemay ◽  
Christine Ory-Salam ◽  
...  
Keyword(s):  
Milk Protein ◽  
Human Keratinocytes ◽  
Protein Hydrolysates

Design and control of butyl acrylate reactive distillation column system

2006 ◽  
Vol 61 (13) ◽  
pp. 4417-4431 ◽  
Author(s):  
Kai-Luen Zeng ◽  
Chien-Lin Kuo ◽  
I-Lung Chien
Keyword(s):  
Butyl Acrylate ◽  
Distillation Column ◽  
Reactive Distillation ◽  
Column System ◽  
And Control

Quality attributes of chevon patties incorporated with camel milk protein hydrolysates

2017 ◽  
Vol 47 (2) ◽  
pp. 154-164 ◽  
Author(s):  
Devendra Kumar ◽  
Manish Kumar Chatli ◽  
Raghvendar Singh ◽  
Nitin Mehta ◽  
Pavan Kumar
Keyword(s):  
Milk Protein ◽  
Proteolytic Enzymes ◽  
Quality Attributes ◽  
Sensory Attributes ◽  
Protein Hydrolysates ◽  
Camel Milk ◽  
Content Type ◽  
Goat Meat ◽  
Overall Acceptability ◽  
Physico Chemical

Purpose The purpose of the present study was to investigate the effect of camel milk protein hydrolysates (CMPHs) on physico-chemical, sensory, colour profile and textural quality attributes of chevon patties. Design/methodology/approach Camel milk proteins were hydrolyzed with three different proteolytic enzymes, viz., alcalase (CMPH-A), α-chymotrypsin (CMPH-C) and papain (CMPH-P), and dried to powder form before further utilization. Four treatments were prepared with incorporation of CMPH, viz., CMPH 0 per cent (C), CMPH-A 0.09 per cent (T1), CMPH-C 0.06 per cent (T2) and CMPH-P 0.09 per cent (T3), in the product formulation. The developed goat meat patties were evaluated for physico-chemical (pH; emulsion stability, ES; cooking yield, CY; water activity, aw), instrumental colour and texture profile and sensory attributes. Findings The pH, moisture, fat and ES values of goat meat emulsions were comparable amongst treatments as well as with the control; however, treated emulsions had higher ES and moisture content. The pH and moisture per cent of cooked chevon patties varied significantly, whereas other physico-chemical (CY, aw, per cent protein, per cent fat, per cent ash and per cent dietary fibre) as well as dimensional parameters (per cent gain in height and decrease in diameter) were comparable amongst treatments and the control. Hardness, springiness, stringiness, cohesiveness, gumminess and resilience of chevon patties decreased significantly (p < 0.05) with the incorporation of CMPH than that of the control; however, the values were comparable among all the treated products. Protein hydrolysate in chevon patties resulted in significant increase in redness (a*) values, whereas all other parameters (L*, b* and hue) decreased significantly as compared to that of the control. The colour and appearance, texture, juiciness overall acceptability scores were comparable in all the treated products and were significantly (p < 0.05) higher than the control. The flavour scores of C, T1 and T3 were comparable but significantly lower than that of T2. The overall acceptability scores of T1 and T2 were also comparable and significantly higher than C and T3; however, the highest score was recorded for T2. Practical implications Results concluded that chevon patties with acceptable sensory attributes and improved CY and textural attributes can be successfully developed with the incorporation of CMPH. Originality/value The protein hydrolysates of different food proteins could be explored in a same pattern to find out their implication in food matrices.

Sustainable Integrated Process Design and Control for a Distillation Column System

2014 ◽  
Vol 625 ◽  
pp. 470-473 ◽  
Author(s):  
Mohamad Zulkhairi Nordin ◽  
Mohamad Dzulfadzli Jais ◽  
Mohd Kamaruddin Abd Hamid
Keyword(s):  
Process Design ◽  
Distillation Column ◽  
Controller Design ◽  
Optimal Solution ◽  
Design Analysis ◽  
Integrated Process ◽  
Column System ◽  
Benzene Toluene ◽  
And Control ◽  
Control Methodology

The objective of this paper is to develop a sustainable integrated process design and control methodology for a distillation column system. The sustainable integrated process design and control problem for a distillation column system is typically formulated as a mathematical programming (optimization with constraints) problem, and solved by decomposing it to six sequential hierarchical sub-problems: (i) pre-analysis, (ii) design analysis, (iii) controller design analysis, (iv) sustainability analysis, (v) detailed economics analysis and (vi) final selection and verification. The results through case study of benzene-toluene separation process shows the proposed methodology is capable to find the optimal solution that satisfies design, control, sustainability and economic criteria in a simple and efficient way.

Asymmetric properties of continuous distillation column dynamics

1972 ◽  
Vol 27 (1) ◽  
pp. 129-136 ◽  
Author(s):  
H. Mizuno ◽  
Y. Watanabe ◽  
Y. Nishimura ◽  
M. Matsubara
Keyword(s):  
Distillation Column ◽  
Column Dynamics ◽  
Continuous Distillation
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