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1

Digitale Medien

Extraction with Ethanol as an Energy-Saving Alternative to Conventional Drying of Corn Starch (1981)

KROCHTA, J. M. ; LOOK, K. T. ; HUDSON, J. S. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 46 (1981), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Drying of starch derived from corn wet-milling is an energy intensive operation in an energy intensive industry. An alternative to conventional drying involves extraction of water from the starch with an ethanol solution and reconcentration of the ethanol by distillation. Equilibrium data for starch with various concentrations of ethanol in water were obtained. These data were used to calculate the effect of multistage countercurrent extraction of mechanically dewatered starch using a mathematical model of the process. The energy required for drying the extracted starch and recovering the alcohol is predicted to be considerably less than that required for conventional drying. Energy savings up to 40% and more are possible.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb02990.x

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2

Digitale Medien

Whey-Protein-Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography (2002)

Lee, S.-Y. ; Trezza, T. A. ; Guinard, J.-X. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 67 (2002), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: : :Lipid oxidation is one of the leading causes of deterioration in peanuts. Oxygen concentration plays an important role in oxidation. Oxygen uptake can be impeded by specialized packaging systems or an edible coating, which in turn will decrease the rate of lipid oxidation. Four different formulations of whey-protein-based coatings were used to coat the peanuts. The peanut samples were stored in duplicate at 40 °C, 50 °C, and 60 °C, each for storage times of 0, 5,15, and 45 d. Descriptive analysis results revealed that the rancidity was significantly lower for whey-protein-coated peanuts than for uncoated peanuts. This finding was also confirmed by static headspace GC analysis.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09479.x

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3

Digitale Medien

Lactosylurea Dihydrate (1997)

Olmstead, M. M. ; Hu, M. ; Kurth, M. J. ; [weitere]

Oxford [u.a.] : International Union of Crystallography (IUCr)

Acta crystallographica 53 (1997), S. 915-916

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ISSN: 1600-5759

Quelle: Crystallography Journals Online : IUCR Backfile Archive 1948-2001

Thema: Chemie und Pharmazie , Geologie und Paläontologie , Physik

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1107/S0108270197002849

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4

Digitale Medien

Plasticized Whey Protein Edible Films: Water Vapor Permeability Properties (1994)

McHUGH, T. HABIG ; AUJARD, J.-F. ; KROCHTA, J. M.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 59 (1994), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Heat treatment, protein concentration, and pH effects on water vapor permeability (WVP) of plasticized whey protein films were examined. The best film formation conditions were neutral pH, aqueous 10% (w/w) protein solutions heated for 30 min at 90°. Isoelectric point adjustment of whey protein with calcium ascorbate buffer increased WVP with increasing buffer concentration, The importance of vacuum application to minimize film pore size was identified using scanning electron microscopy. Polyethylene glycol, glycerol and sorbitol plasticizer concentration affected film WVP. Determining the effects of relative humidity on WVP for plasticized whey protein films enabled prediction of film behavior under any water vapor partial pressure gradient.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06980.x

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5

Digitale Medien

UNIT OPERATIONS FOR GENERATION OF INTACT OR UNIT KERNELS OF SWEET CORN (1977)

ROBERTSON, G. H. ; LAZAR, M. E. ; GALINAT, W. C. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 42 (1977), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: The mechanical removal of sweet-corn kernels from the cob by cutting or scraping leads to waste, loss of nutritional value, and loss of yield. Solutions to this problem are being developed by food engineers and plant breeders by modifying the mechanical separation method and by modifying the raw product processing characteristics. The goal of this work is to achieve the removal of intact kernels (“unit” kernels) from the cob. Preliminary tests comparing processing of conventional cut corn with unit kernel corn indicate the latter can result in a reduction in the effluent during washing (up to 80% reduction based on total carbon analysis) and water blanching (50% reduction), in increased yields which approach the total available edible portion (20% greater yield than cut corn on a per kernel basis), and in increased opportunity for in-field processing. Two mechanical techniques are under investigation. One of these employs a cutter which breaks away the kernel pedicel from presorted ears. A second removes kernels by applying a rubbing action to rows of kernels on ears which have been split lengthwise. Inherited modifications of the cob such as development of vestigial glume varieties with kernels that are easily detached from the cob may complement the improved technology for processing intact or unit kernel sweet corn.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb14480.x

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6

Digitale Medien

MODIFICATION OF CORN WET-MILLING STEEPING CONDITIONS TO REDUCE ENERGY CONSUMPTION (1981)

KROCHTA, J. M. ; LOOK, K. T. ; WONG, L. G.

Oxford, UK : Blackwell Publishing Ltd

Journal of food processing and preservation 5 (1981), S. 0

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ISSN: 1745-4549

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Laboratory corn wet-milling experiments were conducted with modified operating conditions. Mill-starch yield obtained from corn steeped at reduced steep solution volume was comparable to normal operation as long as the absolute amount of steeping agent, SO2, remained the same. Increasing the SO2 concentration or removing the mass transfer barriers between the endosperm and the steep solution by degerminating between two steeping periods improved mill-starch yield. These modifications have potential for saving energy consumed in steeping and in concentrating residual steep solution.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1745-4549.1981.tb00618.x

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