scholarly journals Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2502
Author(s):  
Bogumiła Urbańska ◽  
Hanna Kowalska ◽  
Karolina Szulc ◽  
Małgorzata Ziarno ◽  
Irina Pochitskaya ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Yield Stress ◽  
Sensory Quality ◽  
Raw Material ◽  
Antioxidant Compounds ◽  
Chocolate Milk ◽  
Cocoa Beans ◽  
Variable Parameters ◽  
The Relationship ◽  
Manufacturing Parameters

The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.

A Yield Stress Consistency Transmitter

1968 ◽  
Vol 1 (9) ◽  
pp. T139-T146
Author(s):  
R. C. Gardner
Keyword(s):  
Laboratory Test ◽  
Rheological Properties ◽  
Yield Stress ◽  
Test Data ◽  
Stress Measurement ◽  
Paper Pulp ◽  
Evaluation Procedures ◽  
The Relationship

The rheological properties of paper pulp are examined, and the relationship between yield stress and consistency is established. A simple consistency transmitter based on yield stress measurement is described, together with observations on by-pass installation and evaluation procedures. The prediction of performance from laboratory test data is demonstrated.

Relationship Between Rheological Properties and Microstructure of Polypropylene/Organic Montmorillonite Nanocomposite Compounded by Twin Screw Extruder

2007 ◽  
Author(s):  
Guo Jiang ◽  
Han-Xiong Huang
Keyword(s):  
Rheological Properties ◽  
Yield Stress ◽  
Feeding Rate ◽  
Complex Viscosity ◽  
Twin Screw Extruder ◽  
Screw Extruder ◽  
Property Development ◽  
Organic Montmorillonite ◽  
Twin Screw ◽  
The Relationship

Polypropylene (PP)/organic montmorillonite (OMMT) nanocomposite was compounded in a twin-screw extruder. The objective is to investigate the relationship between rheological properties and microstructure of the nanocompsite. The samples were taken along the screws. Effect of feeding rate on the dynamical rheological property development and microstructure of samples was investigated. The yield stress of nanocomposite was obtained using steady-state shear sweep. The intercalated structure was probed by wide-angle X-ray diffraction (WAXD) and transmission electron microscopy (TEM). Rheological results showed that the complex viscosity of samples increased along the twin-screw extruder. In addition, with the decrease of feeding rate, the yield stress of nanocomposite increased and MMT was dispersed better in PP matrix. Finally, the relationship between dynamical rheological properties and the dispersed state of MMT was analyzed.

Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics

2018 ◽  
Vol 25 (3) ◽  
pp. 223-232 ◽  
Author(s):  
Przemysław Kowalczewski ◽  
Maria Różańska ◽  
Agnieszka Makowska ◽  
Paweł Jeżowski ◽  
Piotr Kubiak
Keyword(s):  
Wheat Flour ◽  
Sensory Quality ◽  
Recent Literature ◽  
Pasting Properties ◽  
Consumer Acceptance ◽  
Raw Material ◽  
Wheat Bread ◽  
Antioxidant Compounds ◽  
Texture Profile ◽  
Spray Dried

Spray-dried potato juice, a raw material with pro-health properties that have already been described in recent literature, was used to substitute a part of wheat flour in bread. Bread was chosen based on its popularity. This paper is a report on the results of this substitution. Three levels of flour replacement were chosen – 2.5, 5.0 and 7.5% (with respect to the mass of flour). The influence of potato juice addition on some of the most important characteristics of wheat bread was determined. Mixes of wheat flour and spray-dried potato juice were analyzed for fermentative and pasting properties. Baked bread samples were analyzed for their texture, color, consumer acceptance and antioxidant activity. The substitution influenced the volume of the loaf as gasses were not retained by the underdeveloped gluten network. Spray-dried potato juice was also found to influence the pasting properties. The viscosity values (peak viscosity, trough and final viscosity) determined with the RVA device were increased in pastes obtained from raw material mixtures with spray-dried potato juice. These crumb also showed increased firmness and chewiness as well as decreased springiness in the performed texture profile analyses. Spray-dried potato juice was also found to impact the color of bread crumb to an extent noticeable to the human eye. The bread that contained spray-dried potato juice was darker than bread produced with sole wheat bread. The color components (CIE L*a*b*) were shifted toward red and yellow. The bread containing spray-dried potato juice was also significantly richer in antioxidant compounds than the control wheat bread. From the perspective of consumer acceptance, the introduction of larger amounts of spray-dried potato juice resulted in deterioration of the sensory quality. Nonetheless, the acceptance of bread with 2.5% of flour substituted with spray-dried potato juice did not differ significantly from the control.

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

RHEOLOGICAL PROPERTIES OF CERAMIC MASSES: IMPROVEMENT BY COMPLEX MATERIAL ACTIVATION

2019 ◽  
Vol 16 (3) ◽  
pp. 334-351
Author(s):  
A. S. Mavlyanov ◽  
E. K. Sardarbekova
Keyword(s):  
Rheological Properties ◽  
Raw Materials ◽  
Sensitivity Coefficient ◽  
Raw Material ◽  
Clay Material ◽  
Fibrous Materials ◽  
Chemical Production ◽  
Production Wastes ◽  
Pass Through ◽  
The Masses

Introduction. The objective of the research is to study the effect of the complex activation of the alumina raw material on the rheological properties of the ceramic mass. In addition, the authors investigate solutions for the application of optimal coagulation structures based on loams and ash together with plastic certificates.Materials and methods. The authors used the local forest like reserves of clay loams at the BashKarasu, ash fields of the Bishkek Central Heating Centre (BTEC) and plasticizer (sodium naphthenate obtained from alkaline chemical production wastes) as fibrous materials. Moreover, the authors defined technological properties of raw materials within standard laboratory methodology in accordance with current GOSTs.Results. The researchers tested plastic durability on variously prepared masses for the choice of optimal structures. The paper demonstrated the plastic durability of complexly activated compounds comparing with non-activated and mechanically activated compounds. The sensitivity coefficient increased the amount of clay loams by mechanically and complexly activated, which predetermined the possibility of intensifying the process of drying samples based on complexly activated masses.Discussion and conclusions. However, mechanical activation of clay material reduces the period of relaxation and increases the elasticity coefficient of ceramic masses by 1.8–3.4 times, meanwhile decreases elasticity, viscosity and the conventional power during molding, which generally worsens the molding properties of the masses. Сomplex activation of ash-clay material decreases the period of relaxation and provides an increase in elasticity, plasticity of ceramic masses by 46–47%, reduction in viscosity by 1.5–2 times, conventional power on molding by 37–122% in comparison with MA clay loams. Ceramic masses based on spacecraft alumina raw materials belong to the SMT with improved rheological properties; products based on them pass through the mouthpiece for 5–7 seconds.

scholarly journals Sodium Metasilicate Cemented Analogue Material and Its Mechanical Properties

2016 ◽  
Vol 2016 ◽  
pp. 1-17 ◽  
Author(s):  
Songlin Yue ◽  
Yanyu Qiu ◽  
Pengxian Fan ◽  
Pin Zhang ◽  
Ning Zhang
Keyword(s):  
Complex Geometry ◽  
Sodium Metasilicate ◽  
Raw Material ◽  
Fine Aggregate ◽  
Regression Equations ◽  
Deformation And Failure ◽  
Orthogonal Experiments ◽  
Low Modulus ◽  
New Type ◽  
The Relationship

Analogue material with appropriate properties is of great importance to the reliability of geomechanical model test, which is one of the mostly used approaches in field of geotechnical research. In this paper, a new type of analogue material is developed, which is composed of coarse aggregate (quartz sand and/or barite sand), fine aggregate (barite powder), and cementitious material (anhydrous sodium silicate). The components of each raw material are the key influencing factors, which significantly affect the physical and mechanical parameters of analogue materials. In order to establish the relationship between parameters and factors, the material properties including density, Young’s modulus, uniaxial compressive strength, and tensile strength were investigated by a series of orthogonal experiments with hundreds of samples. By orthogonal regression analysis, the regression equations of each parameter were obtained based on experimental data, which can predict the properties of the developed analogue materials according to proportions. The experiments and applications indicate that sodium metasilicate cemented analogue material is a type of low-strength and low-modulus material with designable density, which is insensitive to humidity and temperature and satisfies mechanical scaling criteria for weak rock or soft geological materials. Moreover, the developed material can be easily cast into structures with complex geometry shapes and simulate the deformation and failure processes of prototype rocks.

scholarly journals Rheological and Microbiological Characteristics of Hops and Hot Trub Particles Formed during Beer Production

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 681
Author(s):  
Monika Sterczyńska ◽  
Marek Zdaniewicz ◽  
Katarzyna Wolny-Koładka
Keyword(s):  
Rheological Properties ◽  
Raw Materials ◽  
Raw Material ◽  
Microbiological Analysis ◽  
Waste Products ◽  
Low Viscosity ◽  
Post Process ◽  
High Shear Rates ◽  
Different Temperatures ◽  
Beer Production

During the production of beer, and especially beer wort, the main wastes are spent grain and hot trub, i.e., the so-called “hot break.” Combined with yeast after fermentation, they represent the most valuable wastes. Hot trub is also one of the most valuable by-products. Studies on the chemical composition of these sediments and their rheological properties as waste products will contribute to their effective disposal and even further use as valuable pharmaceutical and cosmetic raw materials. So far, hot trub has been studied for morphology and particle distribution depending on the raw material composition and beer wort extract. However, there are no preliminary studies on the rheological properties of hot trub and hops. In particular, no attention has yet been paid to the dependence of these properties on the hop variety or different protein sources used. The aim of this study was to examine the effect of different hopping methods on hot trub viscosity and beer wort physicochemical parameters. Additionally, the hop solutions were measured at different temperatures. A microbiological analysis of hop sediments was also performed to determine the post-process survival of selected microorganisms in these wastes. For manufacturers of pumps used in the brewing industry, the most convenient material is that of the lowest viscosity. Low viscosity hot trub can be removed at lower velocities, which reduces costs and simplifies washing and transport. The sediments also had similar equilibrium viscosity values at high shear rates.

scholarly journals Synthesis of DHA/EPA Ethyl Esters via Lipase-Catalyzed Acidolysis Using Novozym® 435: A Kinetic Study

Catalysts ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 565 ◽  
Author(s):  
Chia-Hung Kuo ◽  
Chun-Yung Huang ◽  
Chien-Liang Lee ◽  
Wen-Cheng Kuo ◽  
Shu-Ling Hsieh ◽  
...  
Keyword(s):  
Ethyl Ester ◽  
Ethyl Esters ◽  
Raw Material ◽  
Maximum Reaction Rate ◽  
Mechanism Model ◽  
Maximum Reaction ◽  
Substrate Ratio ◽  
Free Fatty Acid Form ◽  
The Relationship ◽  
Predictive Relationship

DHA/EPA ethyl ester is mainly used in the treatment of arteriosclerosis and hyperlipidemia. In this study, DHA+EPA ethyl ester was synthesized via lipase-catalyzed acidolysis of ethyl acetate (EA) with DHA+EPA concentrate in n-hexane using Novozym® 435. The DHA+EPA concentrate (in free fatty acid form), contained 54.4% DHA and 16.8% EPA, was used as raw material. A central composite design combined with response surface methodology (RSM) was used to evaluate the relationship between substrate concentrations and initial rate of DHA+EPA ethyl ester production. The results indicated that the reaction followed the ordered mechanism and as such, the ordered mechanism model was used to estimate the maximum reaction rate (Vmax) and kinetic constants. The ordered mechanism model was also combined with the batch reaction equation to simulate and predict the conversion of DHA+EPA ethyl ester in lipase-catalyzed acidolysis. The integral equation showed a good predictive relationship between the simulated and experimental results. 88–94% conversion yields were obtained from 100–400 mM DHA+EPA concentrate at a constant enzyme activity of 200 U, substrate ratio of 1:1 (DHA+EPA: EA), and reaction time of 300 min.

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