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  • 1
    Electronic Resource
    Electronic Resource
    Influences of Microemulsion Cross-linking Reaction and Ball-milling on Particle Size Characteristics of Potato and Maize Starches (2006)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    International journal of food engineering 2.2006, 4, art6 
    Details
    ISSN: 1556-3758
    Source: Berkeley Electronic Press Academic Journals
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: In this study, microemulsion cross-linking treatment was used on food grade potato and maize starches for preparing micro starch particles. Laser diffraction technique was introduced to measure the particle size characteristics, including the median particle diameter (d 50), surface area mean diameter D [3, 2], volume mean diameter D [4, 3] and specific surface area of micro potato and maize starch particles. The volume distributions and number distributions were also analyzed using Mastersizer 2000 Software. The d 50, D [3, 2], D [4, 3] of the potato starch granules were reduced significantly (p 〈 0.05) after the microemulsion cross-linking reaction and ball-milling treatment. However, the microemulsion cross-linking treatment did not produce significant changes in the particle size characteristics of the maize starch samples.
    Type of Medium: Electronic Resource
    URL: http://www.bepress.com/ijfe/vol2/iss4/art6
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Moisture Content on the Physical Properties of Fibered Flaxseed (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    International journal of food engineering 3.2007, 5, art1 
    Details
    ISSN: 1556-3758
    Source: Berkeley Electronic Press Academic Journals
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The physical properties of fibered flaxseed were investigated within moisture content varying from 6.21 to 16.29%. The length, width, thickness and geometric mean diameter increased from 4.20 to 4.44mm, 1.99 to 2.13mm, 0.91 to 0.95mm, and 1.95 to 2.06mm, respectively in the moisture content range. One thousand seed weight increased linearly from 4.22 to 4.62g. The bulk density decreased from 726.783 to 611.872kg/m3, while the true density increased from 1165.265 to 1289.341kg/m3 in the moisture content range. The porosity values of flaxseed increased linearly from 37.67 to 52.54%. The highest static coefficient of friction was found on the plywood surface, while the lowest on the stainless steel surface. The static coefficient of friction increased from 0.467 to 0.972, 0.442 to 0.864, 0.492 to 0.927, and 0.490 to 0.845 for plywood, stainless steel, aluminum sheet and galvanized iron, respectively. The angle of repose increased linearly from 25.7° to 33.8° in the moisture content range. The results are necessary for design of equipment to handling, transportation, processing, and the storage of flaxseed.
    Type of Medium: Electronic Resource
    URL: http://www.bepress.com/ijfe/vol3/iss5/art1
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Dynamic Viscoelastic Properties of Rice Kernels Studied by Dynamic Mechanical Analyzer (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    International journal of food engineering 3.2007, 2, art1 
    Details
    ISSN: 1556-3758
    Source: Berkeley Electronic Press Academic Journals
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dynamic viscoelastic properties of brown rice kernels were investigated using a dynamic mechanical analyzer (DMA). In order to meet the sample requirements for the DMA and prevent moisture loss of rice kernels during the DMA measurements, necessary precautions were taken. To prevent moisture loss of rice kernels during the DMA measurements at temperatures ranging from room temperature to 120 degrees centigrade, rice kernels were wrapped with a thin layer of sealing film. Then the wrapped rice kernels were additionally covered with an aluminum foil. Two ends of the wrapped brown rice kernels were cut with a razor blade; subsequently both ends of the cut rice kernels were filed using fine sandpaper to produce near cylindrical rice kernels with parallel ends. The storage modulus of the rice kernels decreased with increasing temperature and moisture content. The loss modulus and the tan delta (loss factor) of the rice kernels as a function of temperature showed clear peaks, which are associated with the glass transition of rice kernels. Two rice varieties had been investigated, and the results showed that the dynamic viscoelastic properties of these rice samples were not significantly different. The glass transition temperatures for the long-grain rice kernels with the moisture contents of 17.4, 13.8, and 10.9 wt.% were determined as 45, 58, and 66 degrees centigrade, respectively.
    Type of Medium: Electronic Resource
    URL: http://www.bepress.com/ijfe/vol3/iss2/art1
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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