Effect of Ultrafine Pulverization on Properties of Apple Pomace Powder

2011 ◽  
Vol 236-238 ◽  
pp. 2560-2563 ◽  
Author(s):  
Jie Chao Liu ◽  
Zhong Gao Jiao ◽  
Xin Hong Liang ◽  
Lei Han ◽  
Hui Liu
Keyword(s):  
Water Solubility ◽  
Total Phenolics ◽  
Binding Capacity ◽  
Flow Behavior ◽  
Chemical Properties ◽  
Apple Pomace ◽  
Water Holding Capacity ◽  
Ultrafine Powder ◽  
Potential Applications ◽  
Water Holding

Ultrafine pulverization technology was applied for producing apple pomace powder, and the physical-chemical properties of the ultrafine powder including fluidity, water solubility, water holding capacity, fat binding capacity, and solubility of total phenolics and sugars were investigated. Results suggested that ultrafine pulverization had distinct effect on surface properties of apple pomace powder. With decreasing the size of apple pomace powder, the flow behavior and water solubility were improved, and the dissolubility of total phenolics and sugars increased significantly, while the water holding capacity and fat binding capacity decreased. These results would provide useful insight for exploiting the potential applications of apple pomace ultrafine powder in functional foods as well as extracting polyphenols and polysaccharides for commercial practices.

scholarly journals 329 Evaluation of Textile Fiber Residues for Horticultural Use

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 448F-448
Author(s):  
D. Wees ◽  
R. Lowe ◽  
D. Donnelly
Keyword(s):  
Chemical Properties ◽  
High Water ◽  
Exchange Capacity ◽  
Water Holding Capacity ◽  
Textile Fiber ◽  
Tomato Seedlings ◽  
Growing Medium ◽  
Physical And Chemical ◽  
Water Holding ◽  
Potato Plantlets

Textile fiber residues spun into small (2 to 5 mm), soft pellets (Flocagro®), through a patented process, were evaluated for horticultural use. Pellets alone and in mixtures with other substrates, were assessed using standard criteria including cation exchange capacity (CEC), aeration porosity, bulk density, and water-holding capacity. The physical and chemical properties of these textile pellets were acceptable as a horticultural growing medium when mixed with substrates such as peat; it was light-weight, had a high water-holding capacity, moderately high aeration porosity, neutral pH, low inherent fertility, low buffering capacity, and mixed easily with other substrates. The potential of Flocagro® in potting mixtures for radish and tomato seedlings and micropropagated potato plantlets was demonstrated.

scholarly journals Effects of superfine grinding on micromeritic properties of Eucommia ulmoides Oliv. leaves

2020 ◽  
Vol 49 (4) ◽  
pp. 1037-1044
Author(s):  
Peiqi Zhang ◽  
Shanshan Tie ◽  
Mengpei Liu ◽  
Wei Zong
Keyword(s):  
Water Solubility ◽  
Binding Capacity ◽  
Angle Of Repose ◽  
Eucommia Ulmoides ◽  
Particle Sizes ◽  
Coarse Powder ◽  
Ft Ir ◽  
Ir Analysis ◽  
Water Holding ◽  
Physicochemical And Functional Properties

Effects of regular grinding and superfine grinding on the micromeritic properties of Eucommia ulmoides leaves were investigated. Coarse powder 1 (5732 nm), 2 (4784.67 nm), 3 (4133.67 nm), 4 (2119 nm) were prepared by regular grinding. Superfine powder 5 (1310.67 nm) was prepared by superfine grinding, all the particle sizes presented normal distribution. Results showed that Eucommia ulmoides leaf powders have smaller size, greater bulk density and smaller angle of repose. The water solubility index values, water holding capacity value and oil binding capacity value were significantly improved as the size decreases. Furthermore, biological microscopy revealed the surface morphology of five powders. FT-IR analysis showed the nature of Eucommia ulmoides leaves unchanged. These results showed that the physicochemical and functional properties of Eucommia ulmoides leaves can be improved by superfine grinding, which would be more suitable for the development of functional compounds than native Eucommia ulmoides leaves.

scholarly journals Dietary Fiber Content, Water-Holding Capacity and Binding Capacity of Seaweeds

1996 ◽  
Vol 62 (3) ◽  
pp. 454-461 ◽  
Author(s):  
Takeshi Suzuki ◽  
Yasufumi Ohsugi ◽  
Yumiko Yoshie ◽  
Takaaki Shirai ◽  
Toshiyuki Hirano
Keyword(s):  
Dietary Fiber ◽  
Binding Capacity ◽  
Fiber Content ◽  
Water Holding Capacity ◽  
Water Holding

scholarly journals STUDYING THE EFFECT OF MULTICOMPONENT PICKLE ON THE QUALITY OF COOKED AND SMOKED HORSE MEAT PRODUCT

2019 ◽  
Vol 16 (33) ◽  
pp. 259-265
Author(s):  
M. KALDARBEKOVA ◽  
Y. UZAKOV ◽  
I. CHERNUKHA ◽  
A. KURMANBEKOVA ◽  
B. JETPISBAYEVA
Keyword(s):  
Ph Value ◽  
Binding Capacity ◽  
Meat Product ◽  
Water Holding Capacity ◽  
Product Analysis ◽  
Swelling Properties ◽  
Horse Meat ◽  
Goji Berries ◽  
Water Holding ◽  
Buckwheat Flour

The multicomponent pumping pickle containing protein and carbohydrate components injected into the muscle tissue of horse meat, followed by massaging, tends to tenderize meat and improve the organoleptic characteristics of the finished product. Analysis of the data obtained showed that the introduction of additives to the multicomponent pickle contributed to the moisture-holding process in horse meat. An important physical and chemical indicator of meat products is the moisture-holding ability, which affects the consistency of finished products and the process of their microbiological spoilage since the amount of unbound moisture depends on the growth of the number of microorganisms. It is difficult to overestimate the importance of pH in meat technology, as the pH value determines the suitability of raw meat for processing. The maximum increase in the moisture-binding capacity of the control sample of horse meat up to 70% is achieved through 90 minutes of massaging, and then there is a decrease in the hydrophilicity of the system due to the physical destruction of muscle fibers. The pH value correlates with the moisture-binding capacity of raw materials and affects the safety of the product and its storage capacity. The relationship of pH and moisture- holding ability with the consistency of meat is not in doubt. In this regard, in the course of experimental studies, pH, moisture-holding ability and puncture voltage were determined. In Sample 1, which contained an extract from Goji berries, the water-holding capacity is increased by 3.4%. In Samples 2 (contained buckwheat flour) and 3 (contained an extract from Goji berries and buckwheat flour), with the combined use of buckwheat flour and goji berries, which demonstrated high swelling properties, the water-holding capacity increases by 6.1% and 7.2%, respectively additional 2.7% and 3.8%. The obtained data showed that the introduction of vegetable additives has a positive effect on the consistency of cooked-smoked meat product, in the prototypes on structural and mechanical properties, as well as shear force in the prototypes which has been reduced by 7, 13 and almost 20%, respectively.

scholarly journals Chicken skin gelatine as an alternative to pork and beef gelatines

10.5219/1022 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 224-233 ◽  
Author(s):  
Petr Mrázek ◽  
Pavel Mokrejš ◽  
Robert Gál ◽  
Jana Orsavová
Keyword(s):  
Functional Properties ◽  
Binding Capacity ◽  
Water Holding Capacity ◽  
Poultry Meat ◽  
Foaming Properties ◽  
Extraction Temperature ◽  
Chicken Skin ◽  
Foaming Capacity ◽  
Water Holding ◽  
By Products

Poultry meat-processing industry produces considerably large amounts of by-products (such as chicken skins, heads, feathers, viscera, bones and legs) containing significant volumes of proteins, particularly collagen. One of the possibilities of advantageous utilization of these under-used by-products can be their application as a raw material rich in collagen for preparation of gelatine, a partial hydrolysate of collagen. In the present study, chicken skins obtained as a by-product from the chicken-breast processing were purified from non-collagen proteins, pigments and fats. Collagen was treated with proteolytic enzymes and the gelatine extraction was performed in distilled water at temperatures of 40, 50, 60, 70 and 80 °C during the constant extraction time of 60 min. The influence of the technological conditions on gelatine functional properties including viscosity, clarity, water holding and fat binding capacity, emulsifying and foaming properties was explored. Certain functional properties of prepared gelatines were significantly affected by the extraction temperature, while on some other properties the extraction temperature had no significant effect. Viscosity of prepared chicken skin gelatines was in the range from 3 to 5.7 mPa.s, clarity from 1.5 to 2%, water holding capacity from 3.8 to 5.6 mL.g-1, fat binding capacity from 0.9 to 1.3 mL.g-1, emulsion capacity from 35 to 50%, emulsion stability from 73 to 88%, foaming capacity from 18 to 61% and finally foaming stability was from 4 to 39%. Chicken skin gelatines were compared with commercial food grade pork and beef gelatines. Prepared chicken skin gelatines showed better viscosity, fat binding capacity and foaming stability than mammalian gelatines, while water holding capacity, emulsifying stability and foaming capacity were not as good as in beef and pork gelatines. Emulsifying capacity was comparable with commercial gelatines. Therefore, chicken skin gelatine has the potential as an alternative to traditional gelatines from mammalian sources, such as pork or beef bones and skins.

scholarly journals APLIKASI SERBUK WORTEL SEBAGAI SUMBER β-KAROTEN ALAMI PADA PRODUK MI INSTAN

2016 ◽  
Vol 7 (2) ◽  
pp. 127
Author(s):  
Sri Anna Marliyati ◽  
Ahmad Sulaeman ◽  
Mega Pramudita Rahayu
Keyword(s):  
Vitamin A ◽  
Physical Properties ◽  
Chemical Properties ◽  
Cooking Time ◽  
Water Holding Capacity ◽  
Randomized Design ◽  
Significant Difference ◽  
Water Holding ◽  
Β Carotene ◽  
Instant Noodle

<p>ABSTRACT</p><p>The objective of this research was to study the use of carrot powder as a source of natural β-carotene in instant noodle. Four formulas were developed based on carrot powder level added into the formula (0%, 10%, 15%, and 20%). The carrot instant noodle was evaluated for sensory properties by 30 panelists. The best formula was analyzed for chemical properties, including proximate composition, dietary fibre, and β-carotene. The physical properties were analyzed in color, cooking time, elasticity, and water holding capacity. The experimental design applied terms of Complete Randomized Design. The result showed that instant noodle with 15% carrot powder was the best formula of carrot instant noodle. No significant difference in acceptance between this formula and commercial instant noodles. Product was composed of moisture content 7.75% (wb), ash 1.59% (d.b), protein 12.82% (d.b), fat 1.41% (d.b), carbohydrate 84.18% (d.b) and β-carotene 2 390 μg/100 g (199 RE or 99.5 RAE/serving size). Carrot instant noodle had physical properties as cooking time was 3.5 minutes, the color was yellow-redish, elasticity properties was 162.22%, and water holding capacity was 143.89%. This noodle contribute above 15% RDA of vitamin A for the children aged 4—5 years.</p><p>Key words: β-carotene, carrot powder, instant noodle</p><p>ABSTRAK</p><p>Tujuan penelitian ini adalah untuk mempelajari penggunaan serbuk wortel sebagai sumber beta karoten alami dalam mi instan. Empat formula dikembangkan berdasarkan jumlah serbuk wortel yang ditambahkan (0%, 10%, 15%, dan 20%). Mi instan wortel dievaluasi sifat organoleptiknya oleh 30 orang panelis. Formula terbaik dianalisis sifat-sifat kimianya meliputi komposisi, serat pangan, dan beta karoten, sedangkan sifat-sifat fisik yang dianalisis adalah warna, waktu masak, elastisitas, dan daya serap air. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap. Hasil penelitian menunjukkan bahwa mi instan dengan penambahan 15% serbuk wortel merupakan formula terbaik. Tidak ada perbedaan yang nyata dalam penerimaan antara mi instan formula ini dengan mi instan komersial. Produk mi instan ini mengandung air sebesar 7.75% (bb), abu 1.59% (bk), protein 12.82% (bk), lemak 1.41% (bk), karbohidrat 84.18% (bk) dan karoten 2 390 μg/100 g (199 RE atau 99.5 RAE/takaran saji). Mi instan wortel mempunyai sifat-sifat fisik seperti waktu masak 3.5 menit, warna kuning kemerahan, elastisitas 162.22%, dan daya serap air 143.89%. Mi ini berkontribusi sebesar 15% terhadap Angka Kecukupan Gizi vitamin A untuk anak usia 4—5 tahun.</p><p>Kata kunci: β-karoten, mi instan, serbuk wortel</p>

scholarly journals Studies on physico-chemical and functional properties of some natural Indian gums

2018 ◽  
Author(s):  
P. C. Sarkar ◽  
Upali Sahu ◽  
P. K. Binsi ◽  
Natasha Nayak ◽  
George Ninan ◽  
...  
Keyword(s):  
Functional Properties ◽  
Guar Gum ◽  
Chemical Properties ◽  
Water Holding Capacity ◽  
Angle Of Repose ◽  
Physico Chemical ◽  
Compressibility Index ◽  
Gum Ghatti ◽  
Karaya Gum ◽  
Water Holding

Natural gums, which have a polysaccharide backbone, are widely used in the food processing industry as binders, thickeners and texturizing agents. Although all are hydrocolloids and physico-chemical properties of various gums have been described by various workers, there appears to be lack of detailed studies on their functional properties, which show appreciable differences. The present study was carried out to determine the key functional characteristics of commercially important natural gums. These included flow, solubility, water holding capacity and oil holding capacity, angle of repose, bulk and true density, and coefficient of friction. The bulk density of various gums ranged from 0.95-1.20 g/mL, the lowest densities was that of Babool gum and the highest was of Piyar gum. The compressibility index of various gums ranged from 1 to 38.75%. Khair gum showed the highest solubility (83.65%) and Karaya gum showed the lowest solubility (60.06%). Psyllium gum showed the highest water holding capacity whereas gum Acacia showed the lowest value. Oil holding capacity of different gums varied from 114.66 to 214.66 (g oil/100 g gum). Ghatti and Piyar gums (38.13°) showed comparative decrease in angle of repose, whereas Guar gum showed an angle of repose of 39.80°.

scholarly journals Amendment of Soil Water Retention and Nutrients Holding Capacity by Using Sugar Cane Bagasse

2019 ◽  
Vol 7 (2) ◽  
pp. 224-235
Author(s):  
Mwita Solomon Chacha ◽  
Banyikwa Andrew ◽  
Maheswara Rao Vegi
Keyword(s):  
Sugarcane Bagasse ◽  
Standard Dose ◽  
Organic Fertilizer ◽  
Chemical Properties ◽  
Exchange Capacity ◽  
Water Holding Capacity ◽  
Soil Water Retention ◽  
Physico Chemical ◽  
Water Holding ◽  
Properties Of Soil

Sugarcane bagasse (SCB)is byproduct of sugarcane industry can be used as soil amendments to improve soil hydro, physical-chemical characteristics. It also provides reasonable economic means to recycle these in an environmentally friendly manner. The soil samples were studied for different soil characteristics collected from different sites of Dodoma city, Tanzania. Soil sample with poor water holding capacity selected and made into six treatments by different percentages of sugarcane bagasse 0, 2, 5, 10,20 and 100% in triplicates for each treatment. The result showed that the water holding capacity of the soil increased from 26.85 to 84.08 % representing 3.16 times.The soil of Dodoma have low organic matter (438.6 - 1126.6 mg/kg), and deficient in K+ (0.5 cmol/kg), Ca2+ (2.8 cmol/kg), Mg2+ (1.3 mg /kg), Na+ (1.03 cmol/kg) and cation exchange capacity (5 cmol/kg). The available K+, Ca2+, Mg2+ contents of soil increased by 13.87, 22.79, 33.13 and 43.61% with the application of 2, 5, 10 and 20 % of sugarcane bagasse, respectively. Different levels of SCB positively influence the hydro, physico-chemical properties of soil. Utilization of SCB as organic fertilizer was found to save the water cost and chemical fertilizer along with minimizing environmental pollution. Application of 10% of sugarcane bagasse was found to be the standard dose to achieve important hydo, physicochemical properties of soil to a required level.

Substrate-based Hydroponic Systems.

2021 ◽  
pp. 77-99
Author(s):  
Lynette Morgan
Keyword(s):  
Physical Properties ◽  
Nutrient Solution ◽  
Chemical Properties ◽  
Water Holding Capacity ◽  
Microbial Populations ◽  
Crop Species ◽  
Nutrient Delivery ◽  
Moisture Control ◽  
Hydroponic Systems ◽  
Water Holding

Abstract This chapter focuses on substrate-based hydroponic systems. The main purpose of the substrate in hydroponic systems is to provide plant support, allowing roots to grow throughout the medium absorbing water and nutrients from the nutrient solution. Topics discussed are properties of hydroponic substrates, open and closed soilless systems, common hydroponic substrates, substrates and water-holding capacity, substrates and oversaturation, matching substrates to crop species, physical properties of soilless substrates, chemical properties of hydroponic substrates, nutrient delivery in substrate systems, irrigation and moisture control in substrates, and microbial populations in substrates.

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