scholarly journals Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3132
Author(s):  
Jiarong Wang ◽  
Yangyue Ding ◽  
Mingyang Wang ◽  
Tianqi Cui ◽  
Zeyu Peng ◽  
...  
Keyword(s):  
Water Content ◽  
Disulfide Bonds ◽  
Binding Capacity ◽  
Free Water ◽  
Adsorbed Water ◽  
Moisture Distribution ◽  
Strengthening Effect ◽  
Dough Strength ◽  
Fibrous Protein ◽  
Protein Secondary Structures

The effects of NaCl (1–3%) and kansui (0.5–1.5%) on the quality of frozen cooked noodles (FCNs) were investigated, which provided a reference for alleviating the quality deterioration of FCNs. Textural testing illustrated that the optimal tensile properties were observed in 2% NaCl (N-2) and the maximum hardness and chewiness were reached at 1% kansui (K-1). Compared to NaCl, the water absorption and cooking loss of recooked FCNs increased significantly with increasing kansui levels (p < 0.05). Rheological results confirmed NaCl and kansui improved the resistance to deformation and recovery ability of thawed dough; K-1 especially had the highest dough strength. SEM showed N-2 induced a more elongated fibrous protein network that contributed to the extensibility, while excessive levels of kansui formed a deformed membrane-like gluten network that increased the solid loss. Moisture analysis revealed that N-2 reduced the free water content, while K-1 had the lowest freezable water content and highest binding capacity for deeply adsorbed water. The N-2 and K-1 induced more ordered protein secondary structures with stronger intermolecular disulfide bonds, which were maximally improved in K-1. This study provides more comprehensive theories for the strengthening effect of NaCl and kansui on FCNs quality.

Experimental Study on Temperature Effect on Engineering Properties of Clayey Soils

2012 ◽  
Vol 512-515 ◽  
pp. 1905-1918
Author(s):  
Yu Xian Shao ◽  
Bin Shi ◽  
Chun Liu ◽  
Lei Gao
Keyword(s):  
Shear Strength ◽  
Temperature Effect ◽  
Water Content ◽  
Free Water ◽  
Adsorbed Water ◽  
Liquid Limit ◽  
Engineering Properties ◽  
Dry Density ◽  
Clayey Soils ◽  
Increasing Temperature

Temperature significantly influences the engineering properties of clayey soil and this temperature effect usually depends on soil type. In this investigation, laboratorial experiments were conducted on three soils to evaluate the adsorbed water content, Atterberg limits, swelling, shear strength and permeability under different temperatures (5-50°C). The results indicate that liquid limit decreases, swelling increases, permeability increases with increasing temperature. It is fundamentally due to the change of adsorbed water content. Hydrophilic minerals, which contain large amounts of adsorbed water, play an important role in the temperature effect. With the increase of hydrophilic minerals, the temperature effect on liquid limit increases and the effect on swelling ratio decreases. The hydrophilic minerals content also has significant impact on the temperature effect of permeability. With increasing temperature, the adsorbed water is transformed to free water, and then the permeability may increase significantly. The shear strength of clayey soils with higher content of hydrophilic mineral is more sensitive to temperature variation. The cohesive force mainly changes linearly with the temperature. Different phenomena, i.e. thermal-hardening or thermal-softening, was observed on strength behaviour due to different hydrophilic mineral content, moisture content and dry density of sample.

scholarly journals Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 228
Author(s):  
Marina Schopf ◽  
Katharina Anne Scherf
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Disulfide Bonds ◽  
Protein Composition ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Water Addition ◽  
Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

Determine the Moisture Distribution in Sewage Sludge by Drying Differential

2014 ◽  
Vol 665 ◽  
pp. 404-407 ◽  
Author(s):  
Wan Yu ◽  
Pei Sheng Li
Keyword(s):  
Sewage Sludge ◽  
Interstitial Water ◽  
Bound Water ◽  
Free Water ◽  
High Accuracy ◽  
Moisture Distribution ◽  
Municipal Sewage ◽  
Municipal Sewage Sludge ◽  
Hot Air ◽  
Critical Water Content

Moisture distribution in sewage sludge was considered as the essential of thermal drying. Some methods were given in literatures to test the moisture distribution, but there was no standard method to determine the critical water content between different kinds of water. The municipal sewage sludge was dried by hot air in this work. Based on the drying curve, the derivative of drying rate with respect to dry basis moisture content was brought out to analyze the moisture distribution in sewage sludge. Results show that this method can easily determine the free water, interstitial water, surface water and bound water with a high accuracy. The present work can provide new insight to determine the moisture distribution in sewage sludge, which was still lacking in the literatures.

Characterization of thin water layers in pulp by tritium exchange. Part 1: Methods development

Holzforschung ◽  
2007 ◽  
Vol 61 (2) ◽  
pp. 115-119 ◽  
Author(s):  
Frances L. Walsh ◽  
Sujit Banerjee
Keyword(s):  
Water Content ◽  
Surface Area ◽  
Tritiated Water ◽  
Bound Water ◽  
Free Water ◽  
Fiber Surface ◽  
Bulk Water ◽  
Methods Development ◽  
A Value ◽  
A New Technique

Abstract A new technique for measuring the monolayer water content of fiber is presented. Tritiated water is added to a pulp/water suspension, whereupon the tritium partitions between the bulk water and the pulp. In the pulp phase the tritium can exchange with free water, bound water, and with hydroxyl and other protons present in the pulp matrix. The free water in the pulp is then removed by displacement with acetone. The tritium remaining in the pulp is mostly associated with tightly bound water, with a small fraction being tied up with the exchangeable hydrogen in pulp. The procedure provides a value of 10% for the tightly bound water content of hardwood or softwood fiber, either bleached or unbleached. If this water is assumed to cover the fiber surface as a monolayer, then an estimate of the wet surface area of the fiber can be obtained. This estimate compares well with independent measurements of surface area.

Fermentation Problem in Spanish North-Coast Honey

1995 ◽  
Vol 58 (5) ◽  
pp. 515-518 ◽  
Author(s):  
SUSANA SANZ ◽  
GLORIA GRADILLAS ◽  
FUENCISLA JIMENO ◽  
CONSUELO PEREZ ◽  
TERESA JUAN
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Microbiological Quality ◽  
Free Water ◽  
High Water ◽  
North Coast ◽  
High Water Content ◽  
Free Water Content ◽  
Cantabrian Coast ◽  
Mold And Yeast

Twenty-one samples from the Cantabrian coast were analyzed to establish their microbiological quality and fermentation tendency. In a food with a very low free-water content like honey, microbiological growth is only possible when there is an increase in water activity. Since most of the samples studied were not extensively granulated, the risk of fermentation is mostly due to high water content. Among our samples, only two had a water content below 17.1% (no risk of fermentation), whereas the high water activity of the rest of the samples indicates the possibility of microbial growth. In fact, four of the samples analyzed showed a moisture content over the Spanish maximum legal limit, which means a high risk of fermentation. The absence of Enterobacteriaceae, coliforms, and Escherichia coli in our samples indicates an appropriate cleanliness during extractions and handling of honey. No Salmonella or Shigella were found. The relationship between water activity and mold and yeast counts found for the honeys analyzed allowed us to divide our samples in two groups: honeys with a high or a low risk of fermentation. Changes observed during storage of the samples confirmed this classification.

scholarly journals Effects of Solar Radiation on the Formation of Weak Wet Snow

1989 ◽  
Vol 13 ◽  
pp. 120-123 ◽  
Author(s):  
Kaoru Izumi
Keyword(s):  
Solar Radiation ◽  
Water Content ◽  
Thin Section ◽  
Field Experiments ◽  
Free Water ◽  
Quantitative Relationship ◽  
A Value ◽  
Wet Snow

Laboratory and field experiments on hardness of snow have shown that the free water contained in snow decreases its hardness, and that solar radiation further decreases hardness down to a value below the limit of that which would result only from the influence of the water content of snow. A quantitative relationship between the amount of solar radiation absorbed by snow and decrease in snow hardness was derived. Thin-section analyses of snow were used to reveal the mechanism of decrease in snow hardness which had been caused by solar radiation.

Short-Term Snow Melt and Ablation Derived from Heat- and Mass-Balance Measurements

1973 ◽  
Vol 12 (65) ◽  
pp. 275-289 ◽  
Author(s):  
Paul M. B. Föhn
Keyword(s):  
Mass Balance ◽  
Water Content ◽  
Free Water ◽  
Liquid Water Content ◽  
Snow Melt ◽  
Snow Pack ◽  
Density Profiles ◽  
Run Off ◽  
Free Water Content ◽  
Meteorological Observations

AbstractThe daily snow melt calculated from meteorological observations is compared with detailed mass-balance measurements taking into account internal changes in density and free water content in the surface layers of a glacier snow-pack. The energy balance is calculated from measurements obtained by a meteorological station at the experimental site. In addition to the standard ablation measurements the run-off from the melting snow-pack was obtained for a few days. The snow-density profiles were measured with a portable gamma-transmission probe and the liquid-water content of snow was determined by a calorimetric method.Agreement between the melt calculated by the heat-balance method and the mass changes observed in the mass-balance measurements is fair for daily periods. It appears that about 20% of the daily snow melt takes place internally as a result of penetration of solar radiation.

Intracellular Cation Activities and Concentrations in Spontaneously Hypertensive and Normotensive Rats

1981 ◽  
Vol 61 (s7) ◽  
pp. 41s-43s ◽  
Author(s):  
W. Zidek ◽  
H. Vetter ◽  
H. Zumkley ◽  
H. Losse
Keyword(s):  
Spontaneously Hypertensive Rats ◽  
Wistar Rats ◽  
Binding Capacity ◽  
Free Water ◽  
Electrolyte Composition ◽  
Hypertensive Rats ◽  
Spontaneously Hypertensive ◽  
Intracellular Na Activity ◽  
Intracellular Concentrations

1. The intracellular concentrations of Na+, K+ and Ca2+ were measured in the erythrocytes of spontaneously hypertensive rats and normotensive Wistar rats. 2. The intracellular Na+ concentration in hypertensive rats was slightly elevated at 3.16 ± 0.25 compared with 2.85 ± 0.35 mmol/l (P ≈ 0.05) and intracellular Na+ activity was markedly increased in hypertensive rats. 3. Intracellular Ca2+ activity was 7519 ± 28 990 nmol/l of free water in hypertensive rats compared with 123 ± 98 in controls (P &lt; 0.01). 4. The cytoplasm of hypertensive animals did not buffer Ca2+ as effectively as that of normal animals. 5. It is concluded that a decreased binding capacity of intracellular macromolecules for Na+ and Ca2+ may explain the disturbances of intracellular electrolyte composition in spontaneously hypertensive rats.

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