scholarly journals The Effect of Thermo-Mechanical Processing on Physical Properties of Processed Amaranth and Oat Bran Composites

2017 ◽  
Vol 6 (2) ◽  
pp. 82
Author(s):  
Sean X. Liu ◽  
Diejun Chen ◽  
George E. Inglett ◽  
Jingyuan Xu
Keyword(s):  
Physical Properties ◽  
High Speed ◽  
Functional Foods ◽  
Cold Water ◽  
Essential Amino Acids ◽  
Hot Water ◽  
Blood Cholesterol ◽  
Gluten Free ◽  
Oat Bran ◽  
Amaranth Flour

Amaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing β-glucan, known for lowering blood cholesterol. Amaranth flour and oat bran concentrate (OBC) composites (1:4) were processed using different technologies, including dry mixing, baking, steaming, cold wet blending, and high speed homogenizing (Polytron PT6000) with cold water or hot water. The results showed that water holding capacities, pasting, and rheological properties were dramatically increased by wet blending, Polytron with cold water, and Polytron with hot water followed by drum drying. The processing procedures created dissimilar physical properties that will enhance the application of ancient grains and oat for functional foods that are suitable for people who are gluten-intolerant. In addition, the dietary fiber contents of composites were increased by the incorporation of OBC. The composites can be inexpensively prepared and processed. The new healthful products will be affordable for people who suffer from celiac disease or gluten-intolerant. These innovative gluten-free functional food products will help millions of gluten sensitive consumers enjoy heart-healthy functional foods.

scholarly journals Physical Properties of Gluten Free Sugar Cookies Containing Teff and Functional Oat Products

2016 ◽  
Vol 5 (3) ◽  
pp. 72 ◽  
Author(s):  
George. E. Inglett ◽  
Diejun Chen ◽  
Sean. X. Liu
Keyword(s):  
Physical Properties ◽  
Wheat Flour ◽  
Textural Properties ◽  
Essential Amino Acids ◽  
Pasting Properties ◽  
Blood Cholesterol ◽  
Free Sugar ◽  
Gluten Free ◽  
Beta Glucan ◽  
Oat Bran

<p>Teff-oat composites were developed using gluten free teff flour containing essential amino acids with oat products containing beta-glucan known for lowering blood cholesterol and improving texture. The teff-oat composites were used in sugar cookies for improving nutritional and physical properties. Teff and its composites had higher water holding capacities compared to wheat flour. The pasting properties were not significantly influenced by 20% oat product replacements in teff-oat composites. The pasting viscosities of teff-OBC and teff-WOF 4:1 composites were similar to teff flour, but they were all higher than wheat flour. The elastic properties of teff-OBC (oat bran concentrate) and teff-WOF (whole oat flour) doughs were slightly higher than teff dough. Differences were also found in geometrical and textural properties of the doughs and cookies. Overall, the teff-oat cookies were acceptable in colour, flavour, and texture.</p>

scholarly journals Properties of Amaranth Flour With Functional Oat Products

2014 ◽  
Vol 3 (6) ◽  
pp. 1 ◽  
Author(s):  
George E. Inglett ◽  
Diejun Chen ◽  
Sean Liu
Keyword(s):  
Nutritional Value ◽  
Essential Amino Acids ◽  
Blood Cholesterol ◽  
Gel Properties ◽  
Oat Bran ◽  
Food Applications ◽  
Colloidal Gel ◽  
Amaranth Flour ◽  
Water Holding ◽  
Initial Peak

<p>Amaranth flour (<em>Salvia hispanica</em> L.), gluten free and rich in essential amino acids, was composited with oat functional products containing ?-glucan known for lowering blood cholesterol and preventing heart disease. The objective of this research was to study the pasting and rheological properties of amaranth flour interacted with functional oat products using Rapid Visco Analyzer followed by an advanced rheometer. The initial peak viscosities of amaranth-Nutrim (oat bran hydrocolloids) and amaranth-OBC (oat bran concentrate) composites were increased with higher Nutrim and OBC contents. The final pasting viscosities of amaranth-OBC composites were increased significantly with higher OBC contents while amaranth-Nutrim composites showed colloidal gel properties similar to Nutrim. On other hand, amaranth interacted with oat bran concentrate displayed the highest rheological solid properties as elastic gels. Shear thinning properties were observed for all the interactions between amaranth flour and functional oat products. The improved water holding capacities were found for interacted compositions with Nutrim and oat bran concentrate compared to amaranth flour. These amaranth flour and oat products compositions demonstrated improved nutritional value and texture qualities for functional food applications.</p>

scholarly journals The Physical Properties and The Extractive Content of Sugar Palm Stem (Arenga pinnata)

2019 ◽  
Vol 2 (1) ◽  
pp. 37-46
Author(s):  
Rudi Hartono ◽  
Muhdi ◽  
John Parulian Nainggolan
Keyword(s):  
Physical Properties ◽  
Cold Water ◽  
Outer Part ◽  
Chemical Properties ◽  
Specific Weight ◽  
Hot Water ◽  
Extractive Content ◽  
Weight Density ◽  
Palm Sugar ◽  
Physical And Chemical

This study aims to determine the physical and chemical properties of sugar palm. Physical properties include moisture content, density, and shrinkage from wet to dry oven chemical properties included of extractive solubility in cold and wet solutions. The samples were 15 years of age and originated from Sidikalang, Dairi district, North Sumatra. Three individual samples were taken and cut into 50 cm of length of three types of height namely base, middle, and end. The research was also conducted horizontally (edge, center, and at the core). The results of this study indicated that the average water content was 120.31-603.48%, the specific weight was 0.12-0.51 g/cm3, and the shrinkage from wet to dry oven was 28.06-77.69%. The extractive solubility in cold water was 11.66-87.22%, while in hot water was 10-90%. Based on the specific weight/density obtained, the outer part or edge of the palm sugar was included in the strength classes IV and V.

Thermodynamic Effects on Cavitation in Water and Cryogenic Fluids

2010 ◽  
Author(s):  
Maria Grazia De Giorgi ◽  
Maria Giovanna Rodio ◽  
Antonio Ficarella
Keyword(s):  
High Speed ◽  
Time Series Data ◽  
Cold Water ◽  
Hot Water ◽  
Series Data ◽  
Cryogenic Fluid ◽  
Low Frequencies ◽  
Pixel Intensity ◽  
Cavitation Phenomenon ◽  
Optical Visualization

The present study focuses on the formation of cavitation in cold and hot water and in cryogenic fluid, characterized by strong variations in fluid properties caused by a change in temperature. Cavitation phenomenon is investigated in water and nitrogen flows in a convergent-divergent nozzle through pressure measurements and the optical visualization method. High-speed photographic recordings have been made, the cavitation phenomena evolution and the related frequency content are investigated by means of pixel intensity time series data. The results obtained concur with those obtained with the spectral analysis of the pressure signals. In the case of cryogenic fluid frequency peaks are shifted towards lower frequencies, with respect to cold water and the magnitude of the signal rises, in particular at low frequencies, for nitrogen and hot water. This can be due to thermal effects that contribute also to the low frequencies in the case of cryogenic fluid. To verify the validity of this assumption, a simple model based on the resolution of Rayleigh equation is used.

scholarly journals Determination of bioactive properties of food grade extracts from Icelandic edible brown seaweed sugar kelp (Saccharina latissima) with in vitro human cell cultures (THP-1).

2019 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
Magdalena M. Stefaniak ◽  
María Gudjónsdóttir ◽  
Gudrun Marteinsdottir ◽  
Sesselja Omarsdottir ◽  
Elena Bravo ◽  
...  
Keyword(s):  
Functional Foods ◽  
Cold Water ◽  
Brown Seaweed ◽  
Water Extract ◽  
Hot Water ◽  
Saccharina Latissima ◽  
Edible Seaweed ◽  
Dry Extract ◽  
Hot Water Extract ◽  
Tnf Α

Background: Sugar kelp (Saccharina latissima, formerly known as Laminaria saccharina) is a brown seaweed which naturally occurs in the North Atlantic. Seaweeds may be one of the last natural food resources abundantly available. They are known to contain many compounds which may have additional functional benefits. This edible seaweed is characterized by high content of nutrients including carbohydrates and polyphenols, which are recognized antioxidants. Because their natural environment is a 3% saline solution, they are very resistant to mild extraction methods. However, extracts from solvent extractions usually contain residual solvents, making them unacceptable for high quality functional foods and high end cosmetics. The objective of this study was to test the biological properties of three extracts from sugar kelp (Saccharina latissima).Methods: Cold water, hot water, and ethanol: water (70:30 v/v) extracts were prepared. Total Carbohydrate Content (TCC) was determined by the phenol – sulphuric acid method and values were expressed as mg of fucose/g of dry extract. Total Polyphenol Content (TPC) was determined and expressed as mg of Gallic Acid Equivalent (GAE)/100g of dry extract. Oxygen Radical Absorbance Capacity (ORAC) assay was performed for all extracts and values were expressed as µM of Trolox® Equivalent/g of dry extract. Human leukemia monocytic cell line (THP-1) was used to investigate the bioactivity of Saccharina extracts. Extracts were applied to PMA differentiated THP-1 cells. Cytotoxicity of derived extracts was assessed by light microscopy followed by XTT proliferation assay. Enzyme-linked Immunosorbent assays (ELISA) were performed to determine secretion of interleukin – 10 (IL-10), tumor necrosis factor – α (TNF-α) and interleukin – 6 (IL-6).Results: The cold water extract exhibited very toxic properties toward macrophages and was thereby excluded from the experimental proceedings with use of the macrophages. Among all the tested extracts, the hot water extract was richest in sugars (682±243 mg fucose/g dry extract) and polyphenols (96.5±5.6 mg GAE/g dry extract), which was correlated to the determined ORAC values (1686±99 μM TE/g dry extract). The addition of hot water and ethanol extracts at concentrations 100 μg/ml triggered secretion of pro-inflammatory cytokine TNF-α suggesting immunomodulatory properties of Saccharina extracts toward macrophages. Conclusions: The present study suggests that carbohydrate enriched extracts from Icelandic edible seaweed Saccharina latissima have antioxidant and immunomodulatory properties towards human THP–1 derived macrophages. The carbohydrate and polyphenol correlated with ORAC values confirming antioxidant properties of the derived extracts. The hot water extract affected the pro–inflammatory (TNF–α) and anti–inflammatory (IL–10) cytokine secretion in macrophages, suggesting their bioactivity through immunomodulatory actions and can be considered for practical applications in functional foods and cosmetics.Keywords: Seaweeds; Saccharina latissima; bioactivity; antioxidants; immunomodulation

scholarly journals Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

2012 ◽  
Vol 32 (3) ◽  
pp. 427-431 ◽  
Author(s):  
Andréa dos Reis Lemos ◽  
Vanessa Dias Capriles ◽  
Maria Elisabeth Machado Pinto e Silva ◽  
José Alfredo Gomes Arêas
Keyword(s):  
Celiac Disease ◽  
Physical Properties ◽  
Specific Volume ◽  
Nutritional Value ◽  
Bakery Products ◽  
Gluten Free ◽  
Compression Force ◽  
Amaranth Flour ◽  
Low Levels ◽  
Whole Amaranth Flour

At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.

Experimental Investigation of Heat Transfer Enhancement by Using Different Number of Fins in Circular Tube

2018 ◽  
Vol 6 (3) ◽  
pp. 1-12
Author(s):  
Kamil Abdul Hussien
Keyword(s):  
Heat Transfer ◽  
Heat Exchanger ◽  
Cold Water ◽  
Finned Tube ◽  
Hot Water ◽  
Copper Tube ◽  
Smooth Tube ◽  
Tube Heat Exchanger ◽  
Mass Flow Rates ◽  
Flow Heat

Abstract-The present work investigates the enhancement of heat transfer by using different number of circular fins (8, 10, 12, 16, and 20) in double tube counter flow heat exchanger experimentally. The fins are made of copper with dimensions 66 mm OD, 22 mm ID and 1 mm thickness. Each fin has three of 14 mm diameter perforations located at 120o from each to another. The fins are fixed on a straight smooth copper tube of 1 m length, 19.9 mm ID and 22.2 mm OD. The tube is inserted inside the insulated PVC tube of 100 mm ID. The cold water is pumped around the finned copper tube, inside the PVC, at mass flow rates range (0.01019 - 0.0219) kg/s. The Reynold's number of hot water ranges (640 - 1921). The experiment results are obtained using six double tube heat exchanger (1 smooth tube and the other 5 are finned one). The results, illustrated that the heat transfer coefficient proportionally with the number of fin. The results also showed that the enhancement ratio of heat transfer for finned tube is higher than for smooth tube with (9.2, 10.2, 11.1, 12.1 13.1) times for number of fins (8, 10, 12, 16 and 20) respectively.

UNS C36000

Alloy Digest ◽  
1988 ◽  
Vol 37 (3) ◽  
Keyword(s):  
Corrosion Resistance ◽  
Shear Strength ◽  
Physical Properties ◽  
Tensile Properties ◽  
High Speed ◽  
Heat Treating ◽  
Screw Machine ◽  
Trade Names ◽  
Machine Work

Abstract UNS NO. C36000 is a leaded brass suitable for high-speed screw-machine work. It has many uses such as hardware, gears and pinions. Its trade names include free-turning brass, free-cutting yellow brass and high-leaded brass. This datasheet provides information on composition, physical properties, hardness, elasticity, tensile properties, and shear strength. It also includes information on corrosion resistance as well as forming, heat treating, machining, and joining. Filing Code: Cu-536. Producer or source: Brass mills.

ANACONDA ALLOY 360

Alloy Digest ◽  
1982 ◽  
Vol 31 (11) ◽  
Keyword(s):  
Corrosion Resistance ◽  
Physical Properties ◽  
High Speed ◽  
Heat Treating ◽  
High Speed Machining ◽  
Copper Base ◽  
Screw Machine ◽  
Medium Strength ◽  
Machining Operations ◽  
Strength And Ductility

Abstract ANACONDA Alloy 360 is a leaded brass and is the alloy most often used for high-speed machining operations; it fills most of the needs for such purposes. Alloy 360 is the standard free-cutting brass and its machinability has become the standard by which all other copper-base alloys are rated. It has medium strength and ductility. Alloy 360 is used for hardware such as gears and pinions where excellent machinability is of prime importance and for all types of automatic high-speed screw-machine products. This datasheet provides information on composition, physical properties, hardness, elasticity, and tensile properties. It also includes information on corrosion resistance as well as forming, heat treating, machining, and joining. Filing Code: Cu-447. Producer or source: Anaconda American Brass Company.

ENPLATE NI-423

Alloy Digest ◽  
1986 ◽  
Vol 35 (11) ◽  
Keyword(s):  
Wear Resistance ◽  
Physical Properties ◽  
Surface Treatment ◽  
High Speed ◽  
Chemical Reduction ◽  
Electronic Devices ◽  
Electroless Nickel ◽  
Heat Treating ◽  
Corrosion And Wear ◽  
Phosphorus Alloy

Abstract ENPLATE NI-423 is a nickel-phosphorus alloy deposited by chemical reduction without electric current. It is deposited by a stable, relatively high-speed functional electroless nickel process that produces a low-stress coating with good ductility and excellent resistance to corrosion. Its many uses include equipment for chemicals and food, aerospace components, molds and electronic devices. This datasheet provides information on composition, physical properties, and hardness. It also includes information on corrosion and wear resistance as well as heat treating, machining, joining, and surface treatment. Filing Code: Ni-343. Producer or source: Enthone Inc..

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