Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Kinetics of Phase Transition of Waxy Corn Starch at Extrusion Temperatures and Moisture Contents (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thermal energy effect on the phase transition of a waxy corn starch, Amioca, with different amount of water was evaluated by using differential scanning calorimetry. For water content less than 40% (w/ w), the kinetics of the conversion of starch followed the pseudo-zeroth order. An activation energy of 33.78 kcal/mol for 80% Amioca and that of 44.25 kcal/mol for 75% Amioca in the Amioca-water system were obtained from the Arrhenius relation. A useful correlation between the rate constant of conversion and a nondimensional temperature parameter, T/Tp, was found from various sources and with various moisture contents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05977.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Effect of screw profile on extrusion-cooking of wheat flour by a twin-screw extruder (1992)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 27 (1992), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of forward-, reverse-, and no-flight screw elements on the residence time distribution, dispersion number, and product properties were investigated in extrusion cooking of wheat flours in a twin-screw extruder. Mean residence times of 46.5s with a forward element increased to 59.6s with a reverse flight and 67.6s with a no-flight element. Dispersion numbers were 0.051, 0.056, and 0.075 respectively. The no-flight element reduced cooking loss and increased the degree of gelatinization of products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb01222.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    FUNCTIONS OF STARCH IN FORMATION OF STARCH/MEAT COMPOSITE DURING HEATING (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 33 (2002), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The functions of three starches (potato, corn, and rice) on the formation of starch and pork ham batter composite during heating were investigated. Thermal properties were measured by differential scanning calorimetry (DSC) and rheological characteristics were determined by small amplitude oscillatory shearing. DSC thermograms did not show any chemical interactions between starch and meat protein during heating. The dramatic increase in G’ and G” of starch/meat composite appeared to be associated with the gelatinization of starch. The microstructures of pork ham batter, starch, and starch/meat composites were revealed by both scanning electron microscopy and light microscopy.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.2002.tb01353.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Separation of isopropyl ether from acetone by extractive distillation (1984)
    Hoboken, NJ : Wiley-Blackwell
    AIChE Journal 30 (1984), S. 871-874 
    Details
    ISSN: 0001-1541
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Additional Material: 4 Tab.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/aic.690300538
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    The unusual behavior of extractive distillation - Reversing the volatility of the acetone-isopropyl ether system (1985)
    Hoboken, NJ : Wiley-Blackwell
    AIChE Journal 31 (1985), S. 504-506 
    Details
    ISSN: 0001-1541
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Extractive distillation can not only negate azeotropes to produce pure compounds by rectification but in some cases will reverse the volatility and bring out the less volatile component before the more volatile component. As an example, isopropyl ether, b.p. = 68.5°C, was distilled off as the overhead from mixtures with acetone, b.p. = 56.2°C, leaving the acetone in the stillpot and column until all the isopropyl ether was removed. This reversal phenomenon does not occur in the isopropyl ether-methyl ethyl ketone system, although the azeotrope is negated.
    Additional Material: 2 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/aic.690310324
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...