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Technological Properties (technological + property)
Selected AbstractsComparison of single pot and multiphase high shear wet granulation processes related to excipient compositionJOURNAL OF PHARMACEUTICAL SCIENCES, Issue 10 2009K. Giry Abstract At present time, industrial production imperatives can require the transposition of a formulation from one equipment to another. In order to evaluate the impact of such a switch on the properties of granules and tablets, investigations were undertaken on formulations manufactured both in a single pot mixer-granulator-dryer (high shear granulator with in situ double jacket vacuum drying) and in a multiphase equipment (high shear granulator/fluid bed dryer). Principal component analysis highlighted the major contribution of the binder ratio on granule size distribution, flow and packing ability whereas the relative ratio of mannitol and lactose, used as fillers, mainly impacted on compressibility and tablet cohesion. In the studied domain, the lubricant ratio did not explain the considered responses. Statistical analysis (comparison of means, analysis of variance and PCA) showed that both processes led to products with similar characteristics which demonstrated the ability of the processes to produce granules with close quality. However, Fielder®/Niro® granule characteristic data were found to be more dispersed, thus demonstrating a higher sensitivity of the multiphase process to formulation changes. Technological properties of granules and tablets were found to be maintained or improved therefore securing the switch from single pot to multiphase equipments. © 2009 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 98:3761,3775, 2009 [source] Diversity examination based on physical, technological and chemical traits in a locally grown landrace of faba bean (Vicia faba L. var. major)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2009Giovanni Avola Summary Fifteen accessions of a locally adapted Sicilian population (,Larga di Leonforte') of faba bean were evaluated for their physical and technological properties and chemical composition. Results showed a high seed weight (1000 seed weight around 2500 × g) along with a great seed size with wide variability among accessions. When all data were combined, the seeds initial water uptake was 0.21 g min,1. Differences between accessions were found in hydration capacity (ranging between 133% and 160%) and retainable firmness after 40 min of cooking (ranging between 18.8 and 13.6 N cm,2). In addition, the average contents of 46.0, 25.2 and 2.6 g 100 g,1 dry weight basis were ascertained for starch, protein and tannin, respectively, with considerable variation among accessions. The result's interpretation, carried out through a methodological approach based on multivariate analysis, seem to support the view that parameters such as seed dimension, starch, protein and tannin content, can be effectively adopted as elements of comparison among landraces in grain legumes. [source] Classification of protein content and technological properties of eighteen wheat varieties grown in IranINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2006Mohammad Ali Sahari Summary The best method for wheat planning and its food industrial usage is evaluation of its technological properties. Classification of protein content and some technological properties of eighteen important Iranian wheat cultivars were investigated. Statistical analysis revealed, highest protein content (11%), protein quality (SDS = 35.6 mL), hardness degree (63%), in Rooshan of Karaj (I), Zagroos of Ahvaz (K) and Marvdasht of Karaj (O) varieties, respectively. On the basis of the quality, the Zagross of Ahvaz (K), Zarrine of Aurumieh (L), Rooshan of Karaj (I), and Chamran of Ahvaz (D) varieties were recognized for their farinograph and extensograph characteristics (water absorption = 61,65%, dough development time = 2.3,5.3 min, dough stability to break down = 15,19.3 min, mixing tolerance index = 22.3,32.3 BU, valorimetry index = 55,64.3 Unit, maximum resistance to extension = 134,450 BU, dough energy = 11.3,100.3 cm2 and extensibility = 156,179 mm). The dendrogram was classified into four groups and in general, the wheat cultivar K was the most separated from the other cultivars, followed by L and I. [source] Genetic aspects concerning drip loss and water-holding capacity of porcine meatJOURNAL OF ANIMAL BREEDING AND GENETICS, Issue 2007D. G. J. Jennen Summary The amount and distribution of water inside the meat has a considerable influence on its properties. High losses of fluid in the form of drip may affect financial output, nutritional value, consumer appeal and/or technological properties of porcine meat. Therefore, a deeper insight into the traits water-holding capacity (WHC) and drip is favourable on behalf of producers, industry and consumers. Similar to most meat quality traits, WHC and drip loss (DRIP) are moderately heritable. The genetic correlation between these two traits is high. Correlation to other meat quality traits, such as pH value, cooking loss, reflectance, etc. is existent as predictable. Two major genes are known, RYR1 on chromosome 6 and RN on chromosome 15, to influence meat quality in general and WHC in particular. Furthermore, a number of candidate genes exist, e.g. phosphoglycerate mutase 2. Within the variety of quantitative trait loci (QTL) experiments, a number of QTL have been identified. QTL for DRIP and/or WHC have been found on chromosome 1, 2, 4, 5, 6, 11, 13, 14, 15, 18; for cooking loss on 7, 14 and18, and for pH value on nearly all chromosomes. Recently, a QTL study for meat quality and body composition traits in a Duroc,Pietrain (DUPI) resource population has been conducted at the University of Bonn, Germany. Four QTL for DRIP were identified on chromosomes 2, 3, 5 and 18. The QTL regions are in agreement with previously published QTL for this and other related traits. Further research and finemapping has begun and candidate genes located within the QTL regions are currently under investigation. Combination and comparison of results should lead to deeper insights in the genetic background of meat quality and DRIP. [source] Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheeseJOURNAL OF APPLIED MICROBIOLOGY, Issue 5 2009P. Nieto-Arribas Abstract Aims:, Genotypic and technological characterization of wild lactococci isolated from artisanal Manchego cheese during the ripening process for selection of suitable starter cultures. Methods and Results:, A total of 114 isolates of lactococci were typed using randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR). Sixteen distinct RAPD-PCR patterns, at a similarity level of 73%, were obtained. On the basis of species-specific PCR reaction, the isolates were assigned to the species Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris with L. lactis subsp. lactis being predominant at both dairies. Twenty-six isolates were technologically characterized to select those with the best properties. Most of them showed good technological properties although some could produce tyramine. Conclusions:, The presence of coincident genotypes at both dairies has been demonstrated, which would suggest that they are well adapted to the Manchego cheese environment. Interesting differences were found in the technological characterization and the potential role of autochthonous lactococci strains as starter culture has been displayed. Significance and Impact of the Study:, The great economic importance of Manchego cheese encouraged a deeper knowledge of its microbiota, to select strains with the best properties to use as starter cultures in industrial Manchego cheeses, preserving the autochthonous characteristics. [source] Genetic diversity and technological properties of Streptococcus thermophilus strains isolated from dairy productsJOURNAL OF APPLIED MICROBIOLOGY, Issue 2 2002D. Mora Aims: To evaluate the genetic diversity and the technological properties of 44 strains of Streptococcus thermophilus isolated from dairy products. Methods and Results: Strains were analysed for some relevant technological properties, i.e. exopolysaccharide (EPS) production, growth kinetic in skim milk medium, urease activity and galactose fermentation. The EPS production, determined by evaluating the colour of the colonies grown in ruthenium red milk agar, was observed in 50% of the analysed strains. Urease activity, determined by colorimetric and conductimetric methods, showed that 91% of the isolates, all except four, could hydrolyse urea. A conductimetric approach was also used for the evaluation of the overall metabolic behaviour in milk of Strep. thermophilus strains and the differences observed allowed grouping of the strains in seven different clusters. A total of 11 strains were able to produce acid in presence of galactose. Genetic diversity of Streptococcus thermophilus strains, evaluated by Random Amplified Polymorphic DNA fingerprinting (RAPD) and amplified epsC,D restriction analysis, allowed the identification of 21 different genotypes. Conclusions: Comparison between the genotypic and phenotypic data highlights an interesting correlation between some important technological properties and well-defined genotypes. Significance and Impact of the Study: The genetic and technological characterization carried out on several Strep. thermophilus strains of dairy origin should expand the knowledge on this important lactic acid bacteria species and lead to a simple, rapid, and reliable identification of strains on the basis of well-defined biotechnological properties. [source] SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY (BERBERIS VULGARIS L.) FRUITSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2009MEHMET AKBULUT ABSTRACT The barberry (Berberis vulgaris L.) fruits growing wild in Turkey were analyzed for some physical (dimensions, geometric mean diameter, sphericity, bulk density, fruit density, volume, terminal velocity, hardness and porosity) and chemical (moisture, reducing sugar, ascorbic acid, total anthocyanin and phenolics, crude protein, crude oil, crude energy, crude fiber, ash, pH, acidity, alcohol-soluble extract and color) properties. Mineral content of barberry fruits growing wild in Turkey was determined by inductively coupled plasma-atomic emission spectrometry. The average pulp mass ratio, thickness, width, length, mass, volume, geometric mean diameter, sphericity and projected area were measured as 75.59%, 3.51 mm, 3.32 mm, 7.69 mm, 0.07 g, 71 mm3, 4.46 mm, and 0.58 and 0.2535 cm2, respectively. The energy, reducing sugar, protein, cellulose, oil, ash, acidity, ascorbic acid, total phenolics, total anthocyanin and soluble solid matter values of barberry fruits were established as 69.25 kcal/g, 6.52%, 10.32%, 9.42%, 0.84%, 1.12%, 3.10%, 256.48 mg/kg, 789.32 mg/100 g, 931.05 mg/kg and 19.4%, respectively. It is very important to evaluate the technological properties of equipment used in harvesting, transportation, storage and processing of fresh fruits. Also, the information supplied on the proximate composition of the barberry fruit is highly beneficial for human nutrition. PRACTICAL APPLICATIONS The chemical properties such as ascorbic acid, anthocyanin and phenolic compounds, reducing sugar, crude protein, crude fiber, crude oil, ash and mineral contents of barberry fruits are mostly important for human nutrition and processing. In addition, it is very important to establish the physical properties of equipment used in harvesting, transportation, storage and processing of fresh fruits. However, further studies are necessary to understand the physical properties for equipment design and to provide necessary information for the use of wild edible fruits. [source] RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITIONJOURNAL OF TEXTURE STUDIES, Issue 6 2008TATDAO PASEEPHOL ABSTRACT The effect of inulin addition on rheology and texture of nonfat yogurt (NFY) was studied by the large (texture analyzer) and small (dynamic oscillatory rheometry) deformation tests. Skim milks (12% solids) were supplemented with three commercial chicory inulins with different chain lengths at 4% level and inoculated with mixed cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. Textural and rheological tests were conducted after an overnight storage at 4C and during a shelf life of 28 days. A good correlation was observed between the two tests. During storage, all inulin-containing yogurts in comparison with the control NFY were characterized by lower values of firmness, apparent viscosity, yield stress, complex viscosity, storage modulus and loss modulus. NFYs supplemented with long-chain inulin demonstrated a rheological behavior closer to that of control full-fat yogurt. PRACTICAL APPLICATIONS The use of inulin and oligofructose in the food industry has grown recently because of their interesting nutritional and technological properties. In the work presented here, three commercial inulin products with different chemical composition and functions were added to yogurt milk, and changes in rheological properties of yogurt were investigated in comparison with nonsupplemented control yogurts. According to the manufacturer's specifications, Raftiline HP and Raftiline GR are suitable for fat replacement because of the presence of long-chain inulins, while Raftilose P95, being rich in mono- and disaccharides, is highly recommended for sugar replacement. The knowledge obtained from this study may be applied for the development of nonfat yogurts to satisfy the nutritional expectations of ever-increasing health conscious consumers and at the same time to match the sensory and textural characteristics of full-fat yogurt. [source] EFFECT OF COLD STORAGE ON CULTURE VIABILITY AND SOME RHEOLOGICAL PROPERTIES OF FERMENTED MILK PREPARED WITH YOGURT AND PROBIOTIC BACTERIAJOURNAL OF TEXTURE STUDIES, Issue 1 2008MARIA REGINA DAMIN ABSTRACT We examined the effect of storage time on culture viability and some rheological properties (yield stress, storage modulus, loss modulus, linear viscoelastic region, structural recuperation and firmness) of fermented milk made with Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus (LA) and Bifidobacterium animalis ssp. lactis in coculture with Streptococcus thermophilus (ST). Acidification profiles and factors that affect viability (postfermentation acidification, acidity and dissolved oxygen) were also studied during 35 days at 4C. Fermented milk prepared with a coculture of ST and Bifidobacterium lactis gave the most constant rheological behavior and the best cell viability during cold storage; it was superior to ST plus LA for probiotic fermented milk production. PRACTICAL APPLICATIONS Probiotic cultures should grow quickly in milk, provide adequate sensory and rheological properties to the product, and remain viable during storage. Commercially, it is very common to use yogurt starter culture (i.e. Streptococcus thermophilus[ST] and Lactobacillus delbrueckii ssp. bulgaricus) in combination with the probiotic bacteria in order to reduce fermentation time. However, LB tends to post acidify fermented milk, which reduces the viability of the probiotic bacteria; thus, it is recommended to use starter cultures devoid of this species. We found that the technological properties and the viability of the probiotic bacterium Bifidobacterium animalis ssp. lactis BL O4 in coculture with ST make it suitable for probiotic fermented milk production; it produces rheological characteristics similar to those of yogurt. [source] Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking qualityJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2007Mike J Sissons Abstract Protein is an important component of grain which affects the technological properties of durum wheat. It is known that the amount and composition of protein can influence dough rheology and pasta quality but the influence of the major classes of protein is not well documented. The influence of the various gluten components on dough and pasta properties was investigated. The protein composition of durum semolina was altered by either adding gluten fractions to a base semolina or preparing reconstituted flours with varying protein composition. The effects on semolina dough rheology and spaghetti texture were measured. Published methods to isolate relatively pure quantities (gram amounts) of glutenin, gliadin, high molecular and low molecular weight glutenin subunits were evaluated and modified procedures were adopted. Reconstituted flours with additional glutenin increased dough strength while additional gliadin and LMW-GS decreased strength. These changes did not impact on spaghetti texture. Results from using the addition of protein fractions to a base semolina showed that gluten and glutenin addition increased the dough strength of a weak base semolina while gliadin addition weakened the base dough further. Addition of HMW-GS greatly increased dough strength of the base while addition of LMW-GS greatly reduced dough strength. Again, these affects were not translated into firmer pasta. Copyright © 2007 Society of Chemical Industry [source] Discrepancies between the phenotypic and genotypic characterization of Lactococcus lactis cheese isolatesLETTERS IN APPLIED MICROBIOLOGY, Issue 6 2006M. De La Plaza Abstract Aims:, The use of randomly amplified polymorphic DNA (RAPD)-PCR fingerprinting and plasmid profiles to determine at the strain level, the similarity of Lactococcus lactis isolates obtained during sampling of traditional cheeses and to verify its correspondence to the selected phenotypic characteristics. Methods and Results:, A total of 45 L. lactis isolates were genotypically analysed by RAPD-PCR fingerprinting and plasmid patterns. Phenotypic traits used to compare strains were proteolytic, acidifying, aminotransferase (aromatic and branched chain aminotransferase) and , -ketoisovalerate decarboxylase (Kivd) activities. The results show that 23 isolates could be grouped in clusters that exhibited 100% identity in both their RAPD and plasmid patterns, indicating the probable isolation of dominant strains during the cheese sampling process. However, there were phenotypic differences between isolates within the same cluster that included the loss of relevant technological properties such as proteinase activity and acidifying capacity or high variation in their amino acid converting enzyme activities. Likewise, the analysis of a specific attribute, Kivd activity, indicated that 7 of 15 isolates showed no detectable activity despite the presence of the encoding (kivd) gene. Conclusion:, Phenotypic differences found between genotypically similar strains of L. lactis strains could be linked to differences in enzymatic expression. Significance and Impact of the Study:, Phenotypic analysis of L. lactis isolates should be considered when selecting strains with new cheese flavour forming capabilities. [source] Detection of HMW glutenin subunit variations among 205 cultivated emmer accessions (Triticum turgidum ssp. dicoccum)PLANT BREEDING, Issue 2 2006Q. Y. Li Abstract The high molecular weight glutenin subunits (HMW-GS) encoded by Glu-1 loci among 205 accessions of cultivated emmer wheat (Triticum turgidum ssp. dicoccum Schrank) collected from different regions of Europe and China were separated and characterized by SDS-PAGE in combination with two-dimensional gel electrophoresis (A-PAGE × SDS-PAGE) and acidic capillary electrophoresis. High genetic polymorphisms in HMW-GS compositions were found. A total of 40 alleles (6 for Glu-A1 and 34 for Glu-B1) and 62 subunit combinations (genotypes) were detected, some of which were not previously described. At Glu-A1 locus, two novel alleles, designated Glu-A1x coding for the subunit 1A × 1.1 and Glu-A1y coding for the subunit 1A × 2.1, were found while seven new subunits (1B × 17*, 1B × 6,, 1B × 13,, 1B × 20*, 1By9*, 1By14.1 and 1By8.1) and 20 novel alleles at Glu-B1 locus were detected. In particular, some additional protein components were detected, which probably were 1Ay subunits encoded by Glu-A1 locus. The introduction of both Ax and Ay subunits from tetraploid wheats into hexaploid wheats may increase the genetic variability of gluten genes and consequently improve flour technological properties. [source] Morphology and properties of ternary polyamide 6/polyamide 66/elastomer blendsPOLYMERS FOR ADVANCED TECHNOLOGIES, Issue 1 2003D. Tomova Abstract The aim of the work presented is to evaluate the mechanisms and phase interactions in ternary blends based on different polyamides and functionalised elastomers, and to establish a correlation between the morphology controlled by the specific binary interactions, and physical and technological properties, respectively. The properties of the ternary system polyamide 6/polyamide 66/ elastomer depend on the specific blend morphology which is determined mainly by the differences of the surface tension of the components. A phase-in-phase structure was observed by microscopic study (AFM) in the ternary polyamide 6/polyamide 66/elastomer blends with maleic anhydride grafted ethene-octene copolymer, and a "quasi" phase-in-phase structure in blends with maleic anhydride grafted ethene-propene-diene copolymer as the elastomer phase. An incorporation of polyamide inside of the elastomer particles was observed in the first case due to the difunctionality of polyamide 66. This type of morphology causes an increased elongation at break and toughness of these blends. In comparison to the binary polyamide based blends the ternary blends show an increased elastic modulus, elongation at break and yield stress as well as a high impact strength at low temperatures up to ,20,°C. Copyright © 2003 John Wiley & Sons, Ltd. [source] VERTICAL AND HORIZONTAL ECONOMIES IN THE ELECTRIC UTILITY INDUSTRY: AN INTEGRATED APPROACHANNALS OF PUBLIC AND COOPERATIVE ECONOMICS, Issue 3 2009Massimiliano Piacenza ABSTRACT,:,The empirical literature on the cost structure of the electric utility industry traditionally focused on the measurement of specific technological properties: 1) scale economies in generation or distribution; 2) multi-product (or horizontal) scope economies at one particular stage; 3) multi-stage (or vertical) scope economies. By adopting an integrated approach, which simultaneously considers both horizontal and vertical aspects of the technology, we find the presence, on a sample of Italian electric utilities, of both vertical integration gains and horizontal scope economies at the downstream stage. In the light of recent regulatory reforms aiming at restructuring European electricity markets, our findings have important policy implications as for the proper configuration of the industry. Moreover, this methodology can be usefully applied to the study of the production structure of other public network utilities involved in similar vertical and horizontal reorganization processes. [source] BYZANTINE CERAMIC PRODUCTION FROM CUMA (CAMPI FLEGREI, NAPOLI),ARCHAEOMETRY, Issue 1 2009C. GRIFA Samples of table and cooking ware, dating back to the Byzantine period of the ancient Greek colony of Cuma, were analysed by optical microscopy, X-ray diffraction, X-ray fluorescence and scanning electron microscopy, in order to reconstruct the main technological properties of these manufactures. The comparison of minero-petrographical data from these samples with those of some kiln wastes allowed us to hypothesize a local manufacture for most of the investigated specimens and to confirm the relative reference groups. A restricted number of samples did not link with the main groups, indicating a regional (or maybe extra-regional) production, in agreement with the widespread circulation of this high-medieval ceramic production in southern Italy. [source] PANTELLERIAN WARE: A COMPREHENSIVE ARCHAEOMETRIC REVIEW,ARCHAEOMETRY, Issue 3 2007G. MONTANA Pantellerian ware is a Late Roman cooking ware whose production centre was established on the island of Pantelleria by the pioneering research of Fulford and Peacock almost 20 years ago (Peacock 1982; Fulford and Peacock 1984). Archaeological and archaeometric studies carried out by the authors of the present contribution during the past four years have aimed to fully characterize this ceramic class. Recurrent ceramic forms, their distribution over time and space, their petrographic characteristics and their chemical identity, as well as possible raw materials and their technological properties, were considered. The present paper is a comprehensive review of this archaeometric work and aims to establish a ,reference group'. Using a representative number of samples of Pantellerian ware that were recently discovered in the island through archaeological field surveys or surface and submarine excavations, it was possible to characterize in detail the compositional variability of this ware in terms of chemistry and petrography. Furthermore, the physical properties of this ceramic type have been defined in order to better understand its performance characteristics, mainly in response to induced thermal stress. In the meantime, the experimental mixing and tempering of locally sampled raw materials have shed light on the ancient manufacturing process and have led to an approximation of the original paste. [source] | |||||||||||||