scholarly journals Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours

Processes ◽  
2021 ◽  
Vol 9 (10) ◽  
pp. 1836
Author(s):  
Manoj Kumar Pulivarthi ◽  
Eric Nkurikiye ◽  
Jason Watt ◽  
Yonghui Li ◽  
Kaliramesh Siliveru
Keyword(s):  
Particle Size ◽  
Chemical Composition ◽  
Physicochemical Properties ◽  
Geometric Mean ◽  
Maximum Yield ◽  
Bimodal Distribution ◽  
Yellow Peas ◽  
Pea Flour ◽  
Flour Blends ◽  
Roller Milling

The development of convenience foods by incorporating nutrient-rich pulses such as peas and lentils will tremendously alter the future of pulse and cereal industries. However, these pulses should be size-reduced before being incorporated into many food products. Therefore, an attempt was made to adapt roller mill settings to produce de-husked yellow pea and red lentil flours. The milling flowsheets unique to yellow peas and red lentils were developed in producing small, medium, and large flours with maximum yield and flour quality. This study also investigated the differences in chemical composition, physical characteristics, and particle size distributions of the resultant six flour fractions. The kernel dimensions and physicochemical properties of the whole yellow pea and red lentils were also studied to develop customized mill settings. Overall, the mill settings had a significant effect on the physical properties of different particle-sized flours. The geometric mean diameters of different particle-sized red lentil flours were 56.05 μm (small), 67.01 μm (medium), and 97.17 μm (large), while for yellow pea flours they were 41.38 μm (small), 60.81 μm (medium), and 98.31 μm (large). The particle size distribution of all the flour types showed a bimodal distribution, except for the small-sized yellow pea flour. For both the pulse types, slightly more than 50% flour was approximately sizing 50 μm, 75 μm, and 100 μm for small, medium, and large settings, respectively. The chemical composition of the flour types remained practically the same for different-sized flours, fulfilling the objective of this current study. The damaged starch values for red lentil and yellow pea flour types increased with a decrease in flour particle size. Based on the Hausner’s ratios, the flowability of large-sized flour of red lentils could be described as passable; however, all the remaining five flour types were indicated as either poor or very poor. The findings of this study assist the millers to adapt yellow pea and red lentil milling technologies with minor modifications to the existing facilities. The study also helps in boosting the production of various baking products using pulse and wheat flour blends to enhance their nutritional quality.

scholarly journals Radiopharmaceuticals for sentinel node detection

2002 ◽  
Vol 45 (spe) ◽  
pp. 83-86 ◽  
Author(s):  
Malcolm Frier
Keyword(s):  
Particle Size ◽  
Chemical Composition ◽  
Particle Size Distribution ◽  
Physicochemical Properties ◽  
Sentinel Node Detection ◽  
Sentinel Nodes ◽  
Similar Chemical ◽  
The Relationship

Imaging of sentinel nodes is a valuable technique in the management of some types of cancer. Several different radiopharmaceuticals have been successfully employed in the technique, but there have been few systematic studies to examine the relationship between physicochemical properties of the radiopharmaceuticals used and in-vivo performance. The present study describes the preparation and characterisation of radiocolloids of similar chemical composition but differing in particle size distribution in an attempt to identify the role of variations in the single parameter of size.

scholarly journals Characterizations of particle size distribution of the droplets exhaled by sneeze

2013 ◽  
Vol 10 (88) ◽  
pp. 20130560 ◽  
Author(s):  
Z. Y. Han ◽  
W. G. Weng ◽  
Q. Y. Huang
Keyword(s):  
Particle Size ◽  
Size Distribution ◽  
Geometric Mean ◽  
Linear Regression Analysis ◽  
Bimodal Distribution ◽  
Good Time ◽  
Geometric Standard Deviation ◽  
Distribution Parameters ◽  
Two Peaks ◽  
The Relationship

This work focuses on the size distribution of sneeze droplets exhaled immediately at mouth. Twenty healthy subjects participated in the experiment and 44 sneezes were measured by using a laser particle size analyser. Two types of distributions are observed: unimodal and bimodal. For each sneeze, the droplets exhaled at different time in the sneeze duration have the same distribution characteristics with good time stability. The volume-based size distributions of sneeze droplets can be represented by a lognormal distribution function, and the relationship between the distribution parameters and the physiological characteristics of the subjects are studied by using linear regression analysis. The geometric mean of the droplet size of all the subjects is 360.1 µm for unimodal distribution and 74.4 µm for bimodal distribution with geometric standard deviations of 1.5 and 1.7, respectively. For the two peaks of the bimodal distribution, the geometric mean (the geometric standard deviation) is 386.2 µm (1.8) for peak 1 and 72.0 µm (1.5) for peak 2. The influences of the measurement method, the limitations of the instrument, the evaporation effects of the droplets, the differences of biological dynamic mechanism and characteristics between sneeze and other respiratory activities are also discussed.

scholarly journals Corn grain processing improves chemical composition and fermentative profile of rehydrated silage

2018 ◽  
Vol 40 (1) ◽  
pp. 42564 ◽  
Author(s):  
Marlon Richard Hilário da Silva ◽  
Clóves Cabreira Jobim ◽  
Mikael Neumann ◽  
Milene Puntel Osmari
Keyword(s):  
Particle Size ◽  
Chemical Composition ◽  
Dry Matter ◽  
Nutritional Value ◽  
Geometric Mean ◽  
Grain Processing ◽  
Aerobic Stability ◽  
Mean Diameter ◽  
Ground Corn ◽  
Corn Grain

This study evaluated the effects of the rehydration and ensiling of corn grain with two geometric mean diameters (GMD) of 0.55 and 1.83 mm obtained by the diameter of the sieved used on the fermentation characteristics and chemical composition of the silage. The experimental design was completely randomized with two treatments and six replications, as follows: rehydrated fine-corn grain silage (RFS) and rehydrated coarse-corn grain silage (RCS). Ground corn was rehydrated with water to achieve moisture levels close to 350 g kg-1. There was no effect on the dry matter recovery, though the recovery rate was high, with values greater than 97% in both silages. The particle size influenced the fiber content, with lower values in the RFS. The acetic and lactic acid concentrations were higher in the RFS, but the pH of the silages did not change. Oxygen exposure changed the pH of silages to 4.25 and 4.38 for RFS and RCS, respectively. After opening the silos, the silages showed high aerobic stability after 90 hours, which resulted in lower deterioration and lesser loss of quality. The geometric mean diameter of corn grain affects the silage fermentative profile and nutritional value.  

scholarly journals PSIX-23 Physicochemical properties and starch gelatinization affected by corn grain processed using super-conditioned pelleting, extruding and puffing

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 413-414
Author(s):  
Atieh - Rahimi ◽  
Abbasali Naserian ◽  
Reza Valizadeh ◽  
Abdolmansour Tahmasebi ◽  
Hesam Dehghani ◽  
...  
Keyword(s):  
Particle Size ◽  
Physicochemical Properties ◽  
Apparent Density ◽  
Thermal Processing ◽  
Starch Content ◽  
Geometric Mean ◽  
Melting Zone ◽  
Processing Methods ◽  
Starch Gelatinization ◽  
Corn Grain

Abstract We aimed to evaluate the physicochemical properties and starch gelatinization of an Iranian corn grain (single crass 702) processed using different thermal processing methods including 1) grinding (G, 2mm), 2) super-conditioned pelleting (SCP; moisture 20%, retention time 6 min and conditioning temperature 95°C), 3) extruding (EX; moisture 20%, temperature of melting zone 75°C and die zone 125°C, screw speed 75 rpm and time 150s) and 4) puffing (PUF; puffing temperature 200°C, hot air velocity 25 m/s, feed rate 100 g/m). The particle size of the samples was measured through sieves. Apparent density and chemical composition were measured based on AOAC methods. Starch gelatinization was determined in accordance with the enzymatic procedure. Data were analyzed by GLM procedure of SAS (P< 0.05) using a completely randomized design with 4 replications for every treatment. Apparent density in G and SCP corn were similar but greater than EX and PUF corns (0.85 and 0.77 via 0.29 and 0.06 (kg/L), respectively). The PUF corn showed the most geometric mean particle size (10.55 mm) and followed by EX (8.68 mm), SCP (3.55 mm) and G (1.60 mm). The DM, OM, CP, EE, NDF and NFC % were not significantly (P > 0.05) affected by different processing methods. Starch content in thermal processing methods of SCP, EX and PUF (73.27, 73.22 and 73.20 % of DM, respectively) was greater (P = 0.04) than the G corn (72.23 % of DM). The highest (P < 0.01) starch gelatinization was provided by the PUF (26.85 %), followed by the EX, SCP and G processes (22.95, 16.45 and 4.68 %, respectively). Obtained results imply that super-conditioned pelleting process as a new processing method despite of greater apparent density provided more starch gelatinization similar to extruded and puffed corn, thus it can increase the efficacy of starch utilization in corn grain.

scholarly journals Bimodal distribution of size-resolved particle effective density in a rural environment in the North China Plain

2021 ◽  
Author(s):  
Yaqing Zhou ◽  
Nan Ma ◽  
Qiaoqiao Wang ◽  
Zhibin Wang ◽  
Chunrong Chen ◽  
...  
Keyword(s):  
Chemical Composition ◽  
North China Plain ◽  
North China ◽  
Geometric Mean ◽  
Bimodal Distribution ◽  
Effective Density ◽  
The North ◽  
The North China Plain ◽  
Early Afternoon ◽  
The Impact

Abstract. Effective density is one of the most important physical properties of atmospheric particles. It is closely linked to particle chemical composition and morphology, and could provide special information on particle emissions and aging processes. In this study, size-resolved particle effective density was measured with a combined DMA-CPMA-CPC system in Multiphase chemistry experiment in Fogs and Aerosols in the North China Plain (McFAN) in autumn 2019. With a new developed flexible Gaussian fit algorithm, frequent (77–87 %) bimodal distribution of particle effective density is identified, with a low-density mode (named sub-density mode) accounting for 22–27 % of total observed particles. The prevalence of the sub-density mode is closely related to fresh black carbon (BC) emissions. The geometric mean for the main-density mode (eff,main) increases from 1.18 g cm−3 (50 nm) to 1.37 g cm−3 (300 nm) due to larger fraction of high-density components and more significant restructuring effect at large particle sizes, but decreases from 0.89 g cm−3 (50 nm) to 0.62 g cm−3 (300 nm) for the sub-density mode (eff,sub) ascribed to the agglomerate effect. eff,main and eff,sub show similar diurnal cycles with peaks in the early afternoon, mainly attributed to the increasing mass fraction of high material density components associated with secondary aerosol production, especially of secondary inorganic aerosol (SIA). To investigate the impact of chemical composition, bulk particle effective density was calculated based on measured chemical composition (ρeff,ACSM) and compared with the average effective density at 300 nm (eff,tot,300 nm). The best agreement between the two densities is achieved when assuming a BC effective density of 0.60 g cm−3. The particle effective density is highly dependent on SIA and BC mass fractions. The influence of BC on the effective density is even stronger than SIA, implying the importance and necessity of including BC in the estimate of effective density for ambient particles.

Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions

2019 ◽  
Vol 26 (4) ◽  
pp. 321-332
Author(s):  
LS Sciarini ◽  
ME Steffolani ◽  
A Fernández ◽  
C Paesani ◽  
GT Pérez
Keyword(s):  
Particle Size ◽  
Chemical Composition ◽  
Physicochemical Properties ◽  
Bread Quality ◽  
Hammer Mill ◽  
Gluten Free ◽  
Bread Volume ◽  
Technological Quality ◽  
Bread Properties ◽  
Buckwheat Flour

This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat grains were milled with a hammer mill and then separated in three fractions. These fractions where then re-milled with a cyclonic mill to obtain samples of similar sizes. Results showed that the chemical composition of these fractions was very different and played a major role on bread quality. Proteins, lipids and fibre negatively affected bread quality, whereas starch-rich fractions were more adequate for breadmaking. Re-milling quinoa and buckwheat fractions increased bread volume, although chemical composition still influenced bread properties. For hammer-milled fractions, both the finest fractions resulted in breads with higher technological quality, as well as a final product with more fibre, minerals and proteins.

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

Sign in / Sign up

Export Citation Format

Share Document