JOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2003
GREGORY R. ZIEGLER
ABSTRACT The fine grinding of chocolate is typically accomplished on five-roll mills. Chocolate manufacturers consider milk powder, a component of milk chocolate, difficult to grind. Spray-dried milk powders comprise a glassy lactose matrix in which fat globules, air vacuoles and protein are entrapped. the glassy-rubbery transition in commercial milk powders usually lies between 60,70C, depending on the moisture content. A mixture of 60% wt/wt commercial whole milk powder, Tg, 60C, and 40% wt/wt cocoa butter was ground in a three-roll refiner at temperatures of 40, 50, 60, 70 and 75C. Below Tg the particles exhibited brittle fracture, while above Tg plastic deformation was evident and particles became highly asymmetric. the amount of fat liberated from the lactose matrix, so-called free fat, particle density, and mean particle size increased with grinding temperature. However, the Casson yield value and plastic viscosity of finished "white chocolate" coatings, manufactured to a constant free fat content, increased with grinding temperature, suggesting an influence of particle shape on flow behavior. [source]

EFFECT OF PRETREATMENTS AND ADDITIVES ON THE THERMAL BEHAVIOR AND HYGROSCOPICITY OF FREEZE-DRIED PINEAPPLE JUICE POWDER

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5-6 2005
H.S. PHANINDRAKUMAR
ABSTRACT Pasteurization of pineapple juices at 80C for 5 min in the presence of added acids (citric, malic and fumaric) and cane sugar was found to increase its reducing sugar content from 3.5 to 6.5%, which in turn decreased the glass transition temperature (Tg) and increased the hygroscopicity of the juice powder. Inversion of sucrose could be avoided by adding sugar and acid to a pasteurized cooled juice. Among the acids, citric acid caused 30% more hygroscopicity than malic and fumaric. Incorporation of additives into the juice prior to freeze-drying helped in reducing the hygroscopic tendency of the juice powder. Among the additives tried, trehalose, beta-cyclodextrin and sorbitol were found to be beneficial as they increase the Tg and reduce the hygroscopic tendency of the juice powder. [source]

OPTIMIZATION OF SPRAY DRYING CONDITIONS FOR PRODUCTION OF BIFIDUS MILK POWDER FROM COW MILK

JOURNAL OF FOOD QUALITY, Issue 4 2006
M. SELVAMUTHUKUMARAN
ABSTRACT Bifidus milk powder was prepared by supplementing cow's milk with predetermined level of additives to obtain slurry of desired concentration. The slurry was sterilized, cooled and inoculated with 24-h-old bulk culture of Bifidobacterium bifidum at 10% and incubated at 37C for 24 h, cooled and dried in SM Scientech Lab model spray dryer with predetermined spray drying conditions. The bifidus milk powder contains bifidobacteria counts from 1.88 × 109 to 15.80 × 109 cells/g dry weight and their percent survival was 4.17,35.11%. Maximum survival was obtained by using the following spray drying conditions: inlet temperature of 164.02C, slurry concentration of 25.62% total soluble solids and air pressure of 2.5 kg/cm2. The high temperature and air pressure of spray drying markedly influenced the color and appearance of final product. The inlet temperature and air pressure showed a significant effect on survival of bifidobacteria in the final product. [source]

EVALUATION OF THE CHARACTER IMPACT ODORANTS IN SKIM MILK POWDER BY SENSORY STUDIES ON MODEL MIXTURES

JOURNAL OF SENSORY STUDIES, Issue 1 2004
Y. KARAGÜL-YÜCEER
ABSTRACT The objective of this study was to verify key aroma-active compounds responsible for reconstituted fresh skim milk powder (SMP) aroma using threshold analysis, odor activity values, and model systems. Twelve odor-active compounds of SMP and one odor-active compound from fluid milk were selected based on flavor dilution factors from gas chromatography-olfactometry. Thresholds for the 13 odor-active compounds were identified using five-set ascending forced choice threshold analysis in odor-free water and fluid skim milk. Model systems were prepared using rehydrated milk retentate (RMR). The aroma of each model was evaluated by descriptive sensory analysis and by difference-from-control testing using a trained panel. The aroma of reconstituted fresh SMP and liquid skim milk were used as controls. Models containing a mixture of twelve of the thirteen chemicals had the most similar odor characteristics to rehydrated SMP aroma (9.0/10) indicating that these compounds constitute the character impact odorants of rehydrated fresh SMP. [source]

THE USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUP

JOURNAL OF TEXTURE STUDIES, Issue 2 2008
A. FARAHNAKY
ABSTRACT In this current study, tomato pulp powder, the main waste of the tomato processing industry, was used as a thickening agent in the formulation of a commercial tomato ketchup at different levels (1, 2, 5, 7 and 10% w/w). Color parameters (L and a/b) and rheologic properties of the formulated ketchups with and without added tomato pulp powder were determined and compared. The addition of the pulp powder caused a significant increase in the L value of the samples, while a/b ratio decreased notably. The rheologic data obtained were fitted using a power law equation. The analysis of the data obtained revealed that low levels of tomato pulp powder can compete with other hydrocolloids in improving the consistency of tomato ketchup. All ketchup samples in this study were non-Newtonian fluids and the apparent viscosity of the ketchups increased significantly with increasing concentration of tomato pulp powder and decreased with temperature increase. Chemical composition (protein, total fat, reducing and total sugars, fiber, ascorbic acid and ash contents) and some physicochemical properties of the tomato pulp powder, including water absorption and solubility, were determined and the data were used for the interpretation of the rheologic and color changes as a result of the inclusion of the pulp powder in the formulation. PRACTICAL APPLICATIONS The direct use of food industry wastes in food formulations can help in reducing the production costs by decreasing raw material and disposal costs. The classic design of the tomato processing plants results in generating a large amount of tomato pulp. The results of this research confirmed that tomato pulp powder can be used instead of other hydrocolloids in tomato-based products. The reuse of tomato pulp powder in foods can be beneficial to producers and the environment. [source]

CHARACTERIZATION OF AGGLOMERATION PROCESS AS A FUNCTION OF MOISTURE CONTENT USING A MODEL FOOD POWDER

JOURNAL OF TEXTURE STUDIES, Issue 1 2006
S. MUKHERJEE
ABSTRACT A model food-powder system using rice flour of different moisture contents (11 to 22%) was used to study rheological behavior by employing a powder rheometer to obtain maximum force, energy for compression and decompression. The latter parameters were sensitive at moisture contents of ,18%. The compacted mass, obtained using a rotary punch-tableting machine, was subjected to compression testing to determine the maximum force and firmness of the compressed tablets. These two parameters increased markedly above the 17% moisture content. A significant (P , 0.01) relationship between energy for compression for powder and firmness of compacted mass indicated that an adequate integrity of the product could be achieved when a powder requires high energy for compression but low energy for decompression. A modified version of the Hausner ratio, often used to characterize the extent of compactness, was proposed that included a correction factor for loss of moisture during compaction. [source]

ATTRITION EVALUATION FOR SELECTED AGGLOMERATED FOOD POWDERS: THE EFFECT OF AGGLOMERATE SIZE AND WATER ACTIVITY

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2001
HONG YAN
ABSTRACT Investigation of the attrition of agglomerates is very important for assessing the agglomerate strength, compaction characteristics, and quality control. A one-term exponential attrition index model and the Hausner ratio were used to study the effects of agglomerate size and water activity on the attrition kinetics of some selected agglomerated food powders. It was found that the agglomerate size and water activity played significant roles in affecting the attrition: the larger the agglomerate size and the higher the water activity, the higher the attrition index under the same tap number. The Hausner ratio was well correlated with the attrition index at high tap numbers and might be used as a simple index to evaluate attrition severity for agglomerates. Knowing the effects of agglomerate size and water activity is very useful to minimize the attrition phenomenon during the handling and processing of agglomerated powders. [source]

QUANTIFYING ADULTERATION IN ROAST COFFEE POWDERS BY DIGITAL IMAGE PROCESSING

JOURNAL OF FOOD QUALITY, Issue 2 2003
EDSON E. SANO
Pure arabica coffee and mixtures of coffee husks and straw, maize, brown sugar and soybean were produced in our laboratory as investigation materials. Red/Green/Blue (RGB) color composites, magnified twelve times, were generated using a Charge Coupled Device (CCD) camera connected to a stereo microscope and a personal computer with an image processing software package. The percent areas of the contaminants in each image were calculated by the Maximum Likelihood supervised classification technique. Best-fit equations relating weight percentage (g.kg -1) and the percent areas were obtained for each coffee contaminant. To test the method, 247 coffee samples of different amounts and types of adulterants were analyzed in the laboratory. The results showed that the new method developed can analyze precisely and quickly a large number of ground coffee powders. [source]

Carbon Powder Based Films on Traditional Solid Electrodes as an Alternative to Disposable Electrodes

ELECTROANALYSIS, Issue 11 2006
Bogdan Yosypchuk
Abstract The covering of conventional solid electrode with a film using an ink containing a conductive powder and a polymer enables to broaden the potential window of the original solid electrode. A solid silver amalgam electrode covered with such a film exhibits a potential window from ,600,mV to +1400,mV vs. SCE reference electrode. The renewal of the film is fast and simple: the electrode can be simply wiped with a filter paper to remove the old film and immersed into an ink solution or 1,2,,L of this ink solution can be applied to the surface of the electrode with a micro dispenser to form a new film. Therefore, just the inexpensive film at the electrode surface is disposable and there is no need to dispose the whole, more expensive electrode. Moreover, when a suitable electrochemical pretreatment of the film electrode is applied, the same film can be used for reproducible measurements for several days. [source]

A Soft Molding Process for Fabrication of Micromachine Parts from Stainless Steel Powder,

ADVANCED ENGINEERING MATERIALS, Issue 3 2009
Mohamed Imbaby
This work introduces a valid approach to fabricate high quality micromachine parts from stainless steel powder using soft molding and powder metallurgy techniques. In soft molding, SU-8 and negative replicas micromolds are produced. A mixture of Duramax B-10007 and B-1000 is successfully used as a binder in the preparation of stainless steel slurry. Sintering in forming gas atmosphere is very effective of preventing the oxidation of the stainless. [source]

Net-Shape Alumina Microcomponents by Conversion of Al Powder

ADVANCED ENGINEERING MATERIALS, Issue 1-2 2009
Jung-Sik Kim
This paper highlights the process to fabricate alumina microcomponents. It was achieved by firstly sintering Al microcomponents using micro/nanopowders, and then turning Al into alumina (Al2O3) through oxidation. In this way, the shrinkage occurring in sintering the Al powder is compensated by the expansion occurred when Al transforms into alumina. The process has proven successful. [source]

Comparative effects of some botanicals for the control of the seed weevil Caryedon serratus Olivier (Col., Bruchidae)

JOURNAL OF APPLIED ENTOMOLOGY, Issue 10 2002
H. A. El Atta
Leaf powder, seed kernel powder and oil extracted from the seeds of A. indica and leaf powder and oil extracted from the leaves of E. camaldulensis and benzene hexachloride (BHC) were tested at 1, 3 and 5% (w/w or v/w) against C. serratus. Eucalyptus leaf oil (ELO) and neem oil (NO) at 3 and 5% were as efficient as BHC and significantly (P=0.0001) reduced egg laying by C. serratus, whereas Eucalyptus leaf powder (ELP) had no significant effect. Neem seed kernel powder (NSKP) at 5%, ELO (3 and 5%) and NO (3 and 5%) significantly (P=0.0001) reduced egg hatching more than BHC at all doses. NO (3 and 5%) and ELO (3 and 5%) significantly (P=0.0001) reduced larval development more than BHC, whereas ELP and Neam Leaf Powder had no significant effect. Adult emergence and mortality were also significantly (P=0.0001) affected by some botanicals tested, especially oils. Oils were more effective as compared with powder. The study indicated that the botanicals tested have a good potential in replacing conventional pesticides because of their high efficacy and environmental safety. [source]

Flavor Variability and Flavor Stability of U.S.-Produced Whole Milk Powder

JOURNAL OF FOOD SCIENCE, Issue 7 2009
M.A. Lloyd
ABSTRACT:, Flavor variability and stability of U.S.-produced whole milk powder (WMP) are important parameters for maximizing quality and global competitiveness of this commodity. This study characterized flavor and flavor stability of domestic WMP. Freshly produced (<1 mo) WMP was collected from 4 U.S. production facilities 5 times over a 1 y period. Each sample was analyzed initially and every 2 mo for sensory profile, volatiles, color, water activity, and moisture through 12 mo storage. Selected volatiles were quantified using solid phase microextraction (SPME) with gas chromatography/mass-spectrometry: dimethyl sulfide, 2-methylbutanal, 3-methylbutanal, hexanal, 2-heptanone, heptanal, 1-octen-3-ol, octanal, 3-octen-2-one, and nonanal. Multiple linear regression with backwards elimination was applied to generate equations to predict grassy and painty flavors based on selected volatiles. All WMP were between 2% and 3% moisture and 0.11 and 0.25 water activity initially. WMP varied in initial flavor profiles with varying levels of cooked, milk fat, and sweet aromatic flavors. During storage, grassy and painty flavors developed while sweet aromatic flavor intensities decreased (P,< 0.05). Painty and grassy flavors were confirmed by increased levels (P,< 0.05) of lipid oxidation products such as hexanal, heptanal, and octanal. Hexanal, 2-heptanone, 1-octen-3-ol, and nonanal concentrations were best predictors of grassy flavor (R2= 0.38,,P,< 0.0001) while hexanal, 2-methylbutanal, 3-methylbutanal, octanal, and 3-octen-2-one concentrations were best predictors of painty flavor (R2= 0.61,,P,< 0.0001). These results provide baseline information to determine specific factors that can be controlled to optimize U.S. WMP flavor and flavor stability. [source]

Extraction, Identification, and Quantification of Flavonoids and Phenolic Acids in Electron Beam-Irradiated Almond Skin Powder

JOURNAL OF FOOD SCIENCE, Issue 3 2009
A.S. Teets
ABSTRACT:, The effect of electron beam irradiation doses from 0 to 30 kGy on extraction yield and phenolic compounds was evaluated in almond skin phenolic extracts (ASPE). Total soluble phenols and distribution of phenolic compounds from acidified methanol ASPE and 52% methanol ASPE were quantified using Folin,Ciocalteau method, liquid chromatography with diode array and fluorescence detection, and negative ion electrospray-mass spectrometry. Electron beam irradiation increased extraction yield by as much as 23%, with the greatest increase observed in the acidified methanol ASPE. Irradiated samples extracted with acidified methanol also exhibited an increase in extractable phenols (Folin,Ciocalteau) and total HPLC-resolved phenolics at all irradiation doses. Samples extracted with 52% methanol exhibited an increase at 10 and 20 kGy, but a 31% decrease at 30 kGy. An increase in aglycones respective to their glycosides was not observed with irradiation. Therefore, the increase in phenolics was attributed to release of phenolics from their cellular matrix. [source]

Texture and Quality Properties of Chinese Fresh Egg Noodles Formulated with Green Seaweed (Monostroma nitidum) Powder

JOURNAL OF FOOD SCIENCE, Issue 8 2008
H.C. Chang
ABSTRACT:, The objective of this study was to compare fresh Chinese noodles made with different levels of green seaweed. Green seaweed powder was incorporated in proportions of 4%, 6%, and 8% in noodles, which were made with or without additional eggs. Proximate compositions, cooking properties, textural intensities, and sensory qualities of noodles were assessed. The addition of seaweed powder increased the crude fiber contents of raw fresh noodles; the fiber contents were 0.100%± 0.015 to 0.449%± 0.013 for noodles made with eggs from 0% to 8% additional seaweed and 0.247%± 0.018 to 0.344%± 0.021 for those without eggs. Higher cooking yields were found in the noodles, due to water absorption during cooking by the fibers and polysaccharides in the seaweed. Significantly higher cooking yields (P < 0.05) were found in the noodles with 8% additional seaweed powder; water uptake readings measured 2.39 ± 0.38 and 2.43 ± 0.25 g H2O/g noodle for samples made without and with eggs, respectively. Higher water absorption by the seaweed led to softer and spongier textural intensities in the noodles. Breaking energy of cooked fresh egg noodles were 28.94 ± 3.42 to 6.43 ± 1.01 N × mm for 8% to 0% additional seaweed, and the intensities decreased as the amount of seaweed increased; the same pattern was observed in noodles without eggs, where readings were 8.66 ± 1.02 to 3.49 ± 0.25 N × mm. Capacities of extensibility measured 61.81 ± 2.04 to 30.74 ± 0.90 mm for fresh egg noodles with additional seaweed powder from 0% to 8%, and 47.46 ± 2.41 to 28.36 ± 2.25 mm for cooked fresh noodles without eggs. The results from Pearson's correlation analysis indicated that textural parameters were influenced not only by additional eggs and seaweed powder, but also by cooking properties. [source]

Functionality of Soymilk Powder and Its Components in Fresh Soy Bread

JOURNAL OF FOOD SCIENCE, Issue 4 2008
D. Nilufer
ABSTRACT:, The physicochemical changes upon addition of soymilk powder (SMP) to soy bread were investigated. Two-pound loaves of soy bread were produced with components (soluble fiber [SF], insoluble fiber [ISF], soy protein) that mimic those levels contributed by SMP. Soy flour and soy flour/SMP soy breads served as controls. The following were determined for all breads produced: physical properties (loaf volume, crust, and crumb color); chemical compositions (SF and ISF contents, protein and ash contents); and physicochemical properties (water activity, total moisture content by thermogravimetric analysis [TGA], "freezable" water [FW], "unfreezable" water [UFW] content by DSC, stiffness at 25 °C by dynamic mechanical analysis [DMA], and firmness with Instron testing machine). SMP contained significant amounts of SF aside from the ISF fraction and mostly denatured soy protein. SMP addition to soy bread formulation significantly decreased loaf volume with respect to control soy bread, which can be attributed to the ISF and SPI contents of this ingredient. Other effects of SMP were found to be lighter and yellowish crumb color, darker crust color, and increase in firmness, as well as no change in moisture content, FW and UFW contents, water activity, and stiffness parameters. [source]

Biotransformation of Isoflavone Glycosides by Bifidobacterium animalis in Soymilk Supplemented with Skim Milk Powder

JOURNAL OF FOOD SCIENCE, Issue 8 2007
T.T. Pham
ABSTRACT:, Two probiotic strains, Bifidobacterium animalis A and B, were used for the biotransformation of isoflavone glycosides in soymilk prepared from soy protein isolate (SPI) supplemented with skim milk powder (SMP) (SSMP). Unsupplemented soymilk (USM) and reconstituted skim milk powder (RSMP) were used as controls. The numbers of viable microorganisms in these products were enumerated. Lactose and isoflavone contents were quantified using high-performance liquid chromatography (HPLC). Our results showed that there was significantly higher biotransformation of isoflavone glycosides to aglycones in SSMP than that in USM. The levels of biotransformation were 83.96% and 85.43% for B. animalis A and B, respectively, compared to 74.30% and 72.82% for the USM. In addition, lactose utilization by both strains in SSMP was also higher than that in RSMP. At 24 h, 21.16 mg/mL of lactose was utilized in SSMP by B. animalis A compared with that of 16.88 mg/mL in RSMP. Consequently, the pH of SSMP was lower (3.80) than RSMP (4.00). However, the number of viable bacteria in SSMP was slightly lower than that in RSMP but significantly higher than that in USM. It appears that SMP enhanced the biotransformation of isoflavone glycosides to aglycones and SPI increased the lactose utilization by B. animalis A and B. [source]

Effects of Varying Levels of Vegetable Juice Powder and Incubation Time on Color, Residual Nitrate and Nitrite, Pigment, pH, and Trained Sensory Attributes of Ready-to-Eat Uncured Ham

JOURNAL OF FOOD SCIENCE, Issue 6 2007
J.J. Sindelar
ABSTRACT:, Vegetable juice powder (VJP) and a starter culture containing Staphylococcus carnosus have been identified as necessary ingredients for the manufacture of uncured, no-nitrate/nitrite-added meat products with quality and sensory attributes similar to traditional cured products. The objectives of this study were to determine the effects of varying concentrations of VJP and incubation time (MIN-HOLD) on quality characteristics, including lipid oxidation, color, and cured meat pigment concentrations, of ham over a 90-d storage period, compare residual nitrate and nitrite content, and determine if differences exist in sensory properties of finished products. Four ham treatments (TRT) (TRT 1: 0.20% VJP, 0 MIN-HOLD; TRT 2: 0.20% VJP, 120 MIN-HOLD; TRT 3: 0.35% VJP, 0 MIN-HOLD; TRT 4: 0.35% VJP, 120 MIN-HOLD) and a sodium nitrite-added control (C) were used for this study. No differences (P > 0.05) were observed between TRTs and C for CIE L*, a*, b*, and cured color measured by reflectance ratio. Lipid oxidation (TBARS) for combined TRTs and C revealed little change over time while the C had less (P < 0.05) lipid oxidation than TRTs 2 and 4 for combined days. No differences (P > 0.05) were reported for cured pigment concentration between TRTs and C. Trained sensory panel intensity ratings for ham and vegetable aroma, and flavor, color, and firmness showed that a high concentration (0.35%) of VJP resulted in the highest scores for undesirable vegetable aroma and flavor. Treatment combinations with a low concentration (0.20%) of VJP were comparable to the C for all sensory attributes. [source]

Effect of Gamma-Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish Kimchi

JOURNAL OF FOOD SCIENCE, Issue 7 2005
Jeung Hee Lee
ABSTRACT The chemical and volatile characteristics of kakdugi batches prepared with irradiated red pepper powders were determined during fermentation for 7 wk at 5 °C. Acidities of kakdugies with irradiated red pepper powder (3, 5, and 7 kGy) were lower than that of kakdugi with nonirradiated control at 3 wk of fermentation, which indicated that the irradiated red pepper powder might delay the initial fermentation. Pungency and red color caused by capsanoids and capsanthin, respectively, were not altered by irradiated red pepper powder, whereas the fermentation decreased the capsanoid content. The headspace volatile compounds extracted by solid-phase microextraction, except 2-tricanone, were not significantly different in fresh made kakdugies with red pepper powder irradiated at dosed of 0, 3, 5, and 7 kGy; however, as fermentation progressed, the composition of volatiles was changed. A FOX 3000 electronic nose separated the odor of kakdugies with red pepper powder irradiated at 0, 3, 5, and 7 kGy into 4 different groups, and the odor patterns developed differently during fermentation. [source]

Effect of Gamma-irradiation on Color, Pungency, and Volatiles of Korean Red Pepper Powder

JOURNAL OF FOOD SCIENCE, Issue 8 2004
J.H. Lee
ABSTRACT: Effect of gamma-irradiation on color, pungency, and volatiles of Korean red pepper powder (Capsicum annuum L.) was investigated. Red pepper powder, vacuum-packaged in a polyethylene/polypropylene bag, was gamma-irradiated up to 7 kGy. An irradiation dose of 7 kGy reduced the population of mesophilic bacteria and fungi effectively without affecting major quality factors. Pungency of irradiated red pepper powder was not changed based on the amount of capsanoids by high-performance liquid chromatography (HPLC) and the Scoville sensory score. The red color of irradiated pepper powder was not significantly different from that of the control, judged from the capsanthin content by HPLC and color assessment using spectrophotpmetric (American Spice Trade Assn. units) and colorimetric measurements (Hunter a values). Further, the sensory evaluation showed no significant difference in pungent odor and off-odor between nonirradiated control and irradiated red pepper powder. However, when headspace volatiles of gamma-irradiated red pepper powder were evaluated by gas chromatography/ mass spectrometry with solid-phase microextraction and electronic nose with metal oxide sensors, the profiles of odor were classified into irradiated dose levels of 0, 3, 5, and 7 kGy by principal component analysis and multivariate analysis of variance. Such a difference of odor might result from the disappearance of some volatiles, such as hexanoic acid and tetramethyl-pyrazine, and the appearance of 1,3-di-tert-butylbenzene during irradiation. Moreover, it appears that the irradiation of packaging material induced a formation of 1,3-di-tertbutylbenzene, which migrated into the red pepper powder. [source]

Comparison of Texture of Yogurt Made from Conventionally Treated Milk and UHT Milk Fortified with Low-heat Skim Milk Powder

JOURNAL OF FOOD SCIENCE, Issue 6 2004
W. Krasaekoopt
ABSTRACT: The textures of yogurt made from ultra-high temperature (UHT) treated and conventionally treated milks at high total solids were investigated. The yogurt premixes, fortified with low-heat skim milk powder to 16%, 18%, and 20% total solids, were UHT processed at 143°C for 6 s and heated at 85°C for 30 min using the conventional method. The onset of gelation was delayed in the UHT-processed milk compared with conventionally heated milk. During fermentation, the viscosity of yogurt made from UHT-treated milk at 20% total solids was close to that of yogurt made from conventionally treated milk with 16% total solids. However, after storage for , 1 d, the yogurt made from UHT-treated milk had lower viscosity and gel strength than the yogurt made from conventionally treated milk. The solids level had no influence on yogurt culture growth. [source]

Effect of Maitake (Grifola frondosa) Mushroom Powder on Bread Properties

JOURNAL OF FOOD SCIENCE, Issue 2 2001
M. Seguchi
ABSTRACT: Maitake mushroom powder drastically decreased dough strength in Brabender farinography and was also effective in deteriorating bread-making properties (bread height and specific volume). These effects of maitake on farinograph values and bread-making properties were lost by boiling maitake/water suspensions or by adding EDTA, suggesting that the deteriorative effects by maitake may be caused by a metal protease. Flour dough that contained maitake was treated with 1% sodium dodecyl sulfate (SDS), and extracted proteins were subjected to SE-HPLC and SDS-PAGE. The range of high-molecular-weight (HMW) protein in those profiles gradually decreased with an increase of maitake, and HMW protein/total protein correlated well with bread height but did not have a clear effect on specific volume. [source]

Gelation and Water Binding Properties of Transglutaminase-treated Skim Milk Powder

JOURNAL OF FOOD SCIENCE, Issue 2 2000
J.Y. Imm
ABSTRACT: Transglutaminase (TGase)-treated skim milk powder (TG-SMP) was prepared by freeze-drying skim milk after TGase treatment (10 U/g milk protein, 40°C for 3 h), followed by TGase inactivation at 85°C for 5 min. TGase modification resulted in significant increases in hardness and water holding capacity (WHC) of heat-induced gels (10% protein, w/v). A marked increase in storage modulus (G,) of TG-SMP upon heating suggests that TG-SMP has a greater gelling ability than control-SMP (C-SMP) prepared with predenatured TGase. Acid gels prepared from TG-SMP had a significantly higher WHC at all solid levels (12%, 14%, and 16%) tested and formed a more elastic network than C-SMP. [source]

Magnetic Fingerprint Powder from a Mineral Indigenous to Thailand

JOURNAL OF FORENSIC SCIENCES, Issue 5 2010
Thatsanee Thonglon B.Sc.
Abstract:, A study was conducted to investigate whether natural magnetite (Fe3O4), which is an abundant mineral in Thailand, could be used as a magnetic powder in the detection of latent fingerprints. Because of the presence of impurities, powdered magnetite is only weakly attracted by a magnet and cannot be used as a magnetic fingerprint powder by itself. Mixing a small amount of magnetite powder with nickel powder greatly enhances the magnetic attraction. A mixture of magnetite powder and nickel powder in a mass ratio of approximately 1:100 was found to be suitable for use as a magnetic fingerprint powder. Fingerprints developed using the magnetite/nickel mixture on nonporous surfaces were found to exhibit good adherence and clarity. Using an automated fingerprint identification system, the number of minutiae detected in fingerprints developed by using the prepared powder on nonporous surfaces was found to be comparable to those detected in fingerprints developed by using a commercial black magnetic powder. The cost is lowered by more than 60%. [source]

Improved pharmacokinetics of AMG 517 through co-crystallization part 1: Comparison of two acids with corresponding amide co-crystals

JOURNAL OF PHARMACEUTICAL SCIENCES, Issue 9 2010
Mary K. Stanton
Abstract The dissolution and pharmacokinetics (PK) of two carboxylic acid co-crystals (cinnamic acid and benzoic acid) with the corresponding amide co-crystals (cinnamamide and benzamide) of AMG 517 were investigated. Powder and intrinsic dissolution studies were performed in fasted simulated intestinal fluid (FaSIF). Suspension formulations in 1% polyvinylpyrrolidone K25 in water were administered orally at 100,mg/kg to rats. The four co-crystals were found to have faster intrinsic and powder dissolution rates in FaSIF than the free base. This correlated with a 2.4- to 7.1-fold increase in the area under the concentration,time curve in rat PK investigations. When contrasting the acid to its corresponding amide co-crystal, cinnamamide shows improvement over cinnamic acid, while benzamide and benzoic acid perform similarly. © 2010 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 99:3769,3778, 2010 [source]

Al3BC3 Powder: Processing and Synthetic Mechanism

JOURNAL OF THE AMERICAN CERAMIC SOCIETY, Issue 12 2009
Sea-Hoon Lee
The processing parameters for the synthesis of Al3BC3 powder were optimized, and the synthetic mechanism was investigated. The mechanical mixing of the raw powders promoted the formation of secondary phases due to mechanical alloying effect and contamination. Nearly X-ray pure Al3BC3 powder was obtained after the calcination of the raw powder mixture at 1800°C for 2 h in Ar by suppressing the vaporization of aluminum. During calcination, Al4C3 layer was formed at the surface of aluminum powder by the reaction with carbon, which maintained the morphology of the aluminum powder above its melting temperature. The nucleation and growth of Al3BC3 within aluminum melt began to occur at 1000°C, and became the main synthetic mechanism of Al3BC3 at 1100°C. The Al3BC3 particles synthesized at 1100°C were porous and were composed of fine hexagonal crystals. The main synthetic mechanism of A3BC3 changed into solid,solid reaction above 1100°C, and a gas,solid reaction promoted the densification of the porous Al3BC3 powder above 1340°C. [source]

Pressure Effect on the Homogeneity of Spark Plasma-Sintered Tungsten Carbide Powder

JOURNAL OF THE AMERICAN CERAMIC SOCIETY, Issue 10 2009
Salvatore Grasso
A combined experimental/numerical methodology was developed to aid full densification of pure ultrafine tungsten carbide powder by means of Spark Plasma Sintering (SPS) operating in Current Control mode. Applied pressure ranged from 5 to 80 MPa while the current intensity was set and held constant at 1400 A. The developed SPS model used a moving-mesh technique to account for the electrothermal contact resistance change during both shrinkage and punch sliding follow-up. The pressure dependence on the electrothermal contact resistance was also taken into account by the model. The experimental and numerical results showed the effects of pressure on grain growth, residual porosity, and hardness observed along the sample radius. Upon increasing sintering pressure, complete densification was obtained by reducing the peak temperature measured at the die surface. By combining experimental and modeling results, a direct correlation between compact microstructure homogeneity and sintering parameters (i.e., temperature and applied pressure) was established. [source]

Nanosized PbZrO3 Powder from Oxalate Precursor: Microwave-Aided Synthesis and Thermal Characterization

JOURNAL OF THE AMERICAN CERAMIC SOCIETY, Issue 9 2009
Yuvraj S. Malghe
Nanosized lead zirconate (PbZrO3) powder was synthesized from its oxalate precursor, namely lead zirconyl oxalate (LZO). LZO heated in a microwave heating system for 1 h yielded the PbZrO3 at 600°C. The same precursor (LZO), when heated in a resistance-heated furnace at 850°C for 3 h, does not give a pure product. Thermogravimetry, differential thermal analysis, and X-ray diffraction techniques were used to characterize the precursor and optimize the conditions for microwave processing. The particle size of PbZrO3 powder prepared at 600°C using microwave heating was measured using transmission electron microscopy (TEM). The TEM images show that the particles of PbZrO3 are spherical in shape and that the particle size varies between 20 and 22 nm. [source]

Controlling the Size and Morphology of TiO2 Powder by Molten and Solid Salt Synthesis

JOURNAL OF THE AMERICAN CERAMIC SOCIETY, Issue 8 2008
Banasri Roy
Nano and submicrometer scale titanium oxide (TiO2) powders were synthesized by solid and molten salt synthesis (SSS and MSS) from amorphous titanium hydroxide precipitate. Sodium chloride (NaCl) and dibasic sodium phosphate (Na2HPO4·2H2O, DSP) separately or as mixture with different weight ratios were used as the salts. At the eutectic salt composition (20% DSP/80% NaCl), the microstructure and phase composition of the TiO2 was changed from equiaxed nanoparticles of anatase with size ,40,50 nm, to mixed microstructure of bundle and acicular particles of rutile with 0.05,0.2 ,m diameter, 6,10 ,m length, and aspect ratio 20,60 depending on treatment time and temperature. At high temperature (825°C) and long time (30 h), microstructural differences were significant for the powders treated with different salts. Particle morphologies ranged from equiaxed, to acicular, to bundles, to nanofibers with very high aspect ratio. At lower treatment temperature (725°C) for shorter time (3 h), the morphology of the products did not change with different salt compositions, but the crystallite sizes changed appreciably. Different starting titanium precursors influenced particle size at lower temperature and time. Titanium hydroxide heat treated without salt resulted in significant grain growth and fused secondary particles, as compared with more finely separated and lightly agglomerated powders resulting from SSS and MSS treatments. [source]

Corrosion of ZrB2 Powder During Wet Processing , Analysis and Control

JOURNAL OF THE AMERICAN CERAMIC SOCIETY, Issue 5 2008
Sea-Hoon Lee
Corrosion behavior of ZrB2 powder during wet processing in water or ethyl alcohol was studied both with and without an organic additive. Incorporation of oxygen and pH change did not intensively occur during static aging of aqueous slurries, but corrosion was enhanced when stirring the slurries. The oxygen content of the powder increased rather rapidly with milling time in ethyl alcohol. The molecular weight of polyethylenimine effected the pH change and oxygen content of ZrB2 powder, after corrosion in water for 18 months. X-ray photoelectron spectroscopy analysis informed that the surface of both the pristine and corroded powders was mainly covered with ZrOH, but a certain amount of Zr,B bonding remained at the powder surface after the wet processing. [source]