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Total Solids (total + solid)
Terms modified by Total Solids Selected AbstractsEnhancement of the conjugated linoleic acid and vitamin A and E contents in goat milk through green fodder feedingINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2009AMRISH TYAGI Twelve lactating crossbred goats (Sanan × Beetal) in early lactation were divided into two groups of six each. Group I was fed on fresh berseem fodder (Trifolium alexandrinum), whereas group II was fed on berseem fodder and concentrate mixture in 1 : 1 ratio to fulfil their nutritional requirements as per National Research Council (1981). Feed intake and milk yield were recorded daily, and milk samples were collected on 0, 30, 45 and 60 days of experimental feeding for the estimation of fat, vaccenic acid, conjugated linoleic acid (CLA), vitamins A and E, and total antioxidant activity. There was no effect (P > 0.05) of dietary treatments on daily as well as total milk yield and milk fat, solids-not-fat and total solids, although average total CLA (mg/g fat) content in milk during the trial was higher(P < 0.01) in group I (18.92) in comparison to group II (10.94). Vitamin A content averaged 0.46 and 0.27 µg/mL and vitamin E, 1.20 and 1.38 µg/mL in milk of groups I and II, respectively, were higher in the berseem-fed group (P < 0.01) and total antioxidant activity of milk was also higher (P < 0.01) in group I than in group II. [source] Ripening of traditional Örgü cheese manufactured with raw or pasteurized milk: Composition and biochemical propertiesINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2007SERAFETTIN CELIK The changes in composition and some biochemical properties of Örgü cheeses made from raw (RMC) and pasteurized (PMC) cow milk were investigated during a 90-day ripening period. The average contents of total solids (TS), protein, water soluble nitrogen (WSN), trichloro-acetic acid soluble nitrogen (TCA-SN) and acid degree value (ADV) were lower, while salt and salt in TS were found to be statistically higher in PMC than RMC (P < 0.05). In addition, in both RMC and PMC, the TS and protein contents were decreased as compared to an increase in salt, salt in TS, WSN and TCA-SN contents, and ADV, during ripening (P < 0.05). The evaluation of WSN, TCA-SN and ADV shows that these two experimental Örgü cheese types undergo little proteolysis and lipolysis. On the other hand, acidity development was observed to be high in both before curdling and in cheese made from raw milk during ripening. [source] Effect of milk source on the rheological properties of yogurt during the gelation processINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2001R Y Jumah This paper presents research on the effect of milk source on the rheological properties of curd during the gelation process of yogurt. The highest value for viscosity was exhibited by ovine milk, followed by caprine, bovine and camel milks. For bovine, ovine and caprine milk, three different transient viscosity stages were identified and described by mathematical expressions, whereas camel milk showed no significant variation in viscosity during gelation. The chemical composition of milk, namely total solids and protein content, has a major effect on the rheological properties of curd. A power law model allows the determination of the flow behaviour index and the consistency coefficient of curd made from different milk sources. [source] Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep's milkINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2010Masoud Najaf Najafi Summary In the present work, yoghurts were made from sheep's milk with two different somatic cell count (SCC), at low (200 000 cells mL,1) and high (750 000 cells mL,1) levels. The characteristics of the final product were analysed for pH, acidity, protein, total solids, fat, syneresis, water holding capacity (WHC) and apparent viscosity. Samples were analysed on days 1, 7 and 14 after production of yoghurts. The SCC had no significant effect either on the acidity or pH of the yoghurt at 24 h (P > 0.05) but a significant effect (P < 0.05) was observed at 168 h. No effects of SCC were observed on total solids and fat content of the yoghurt after 24 and 168 h. High SCC (HSCC) yoghurt had higher protein content (P < 0.05). The yoghurt with the highest SCC had the highest level of syneresis. Viscosity of HSCC yoghurt was higher than that of the low SCC yoghurt on days 1, 7 and 14 of storage. The flow properties also showed that the low SCC yoghurt was softer than that from milk with high content in somatic cells. [source] Preparation and evaluation of pizza cheese made from blend of vetch,bovine milkINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2008Salim-ur-Rehman Summary The objective of the study was to develop vetch,bovine milk (VBM) pizza cheese low in animal fat and its acceptability was determined through physico-chemical, functional and sensory evaluations. Vetch (Lathyrus sativus) was detoxified by steeping in double its quantity of water for 8 h at 70 °C, changing the water seven times, draining and sun drying. Dried vetch was then treated with water at pH 4.0 at 90 °C for 60 min to deplete the beany flavour, then dried and milled into fine flour with Quadrumate Senior mill. The seed coat was separated as one of the mill fractions. Four types of VBM blends were prepared from vetch flour and bovine skimmed milk powder and were used to prepare cheese using 2.5% lactic acid bacterial culture of Streptococcus thermophillus and Streptococcus bulgaricus and rennet (0.15 mL L,1, 1:40 ratio with water). The cheese was stored at 4 °C for 14 days and used as topping over the pizza shell. Physico-chemical analyses, such as moisture, total solids, lactose, ash, fat, titratable acidity and pH, and sensory evaluations of both cheese and pizza were carried out at 0-, 7- and 14-day intervals. The stretchability and meltability of cheese increased significantly (P < 0.05) during storage. Commercial Mozzarella cheese was taken as a control. The results of this study suggested that VBM blend at the ratio of 12.5:87.5 (vetch flour:bovine milk powder) could be utilised to prepare a cheese of desirable characteristics for pizza topping. [source] Metabolic and productive response to ruminal protein degradability in early lactation cows fed untreated or xylose-treated soybean meal-based dietsJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 6 2009M. Jahani-Moghadam Summary Effects of different dietary rumen undegradable (RUP) to degradable (RDP) protein ratios on ruminal nutrient degradation, feed intake, blood metabolites and milk production were determined in early lactation cows. Four multiparous (43 ± 5 days in milk) and four primiparous (40 ± 6 days in milk) tie-stall-housed Holstein cows were used in a duplicated 4 × 4 Latin square design with four 21-day periods. Each period had 14-day of adaptation and 7-day of sampling. Diets contained on a dry matter (DM) basis, 23.3% alfalfa hay, 20% corn silage and 56.7% concentrate. Cows were first offered alfalfa hay at 7:00, 15:00 and 23:00 hours, and 30 min after each alfalfa hay delivery were offered a mixture of corn silage and concentrate. Treatments were diets with RUP:RDP ratios of (i) 5.2:11.6 (control), (ii) 6.1:10.6, (iii) 7.1:9.5 and (iv) 8.1:8.5, on a dietary DM% basis. Different RUP:RDP ratios were obtained by partial and total replacement of untreated soybean meal (SBM) with xylose-treated SBM (XSBM). In situ study using three rumen-cannulated non-lactating cows showed that DM and crude protein (CP) of SBM had greater rapidly degradable fractions. The potentially degradable fractions were degraded more slowly in XSBM. Treatment cows produced greater milk, protein, lactose, solids-non-fat and total solids than control cows. Increasing RUP:RDP reduced blood urea linearly. Feed costs dropped at RUP:RDP ratios of 6.1:10.6 and 7.1:9.5, but not at 8.1:8.5, compared with the 5.2:11.6 ratio. Intake of DM and CP, rumen pH, blood glucose, albumin and total protein, faecal and urine pH, changes in body weight and body condition score, and milk lactose and solids-non-fat percentages did not differ among treatments. Results provide evidence that increasing dietary RUP:RDP ratio from 5.2:11.6 to 7.1:9.5 optimizes nitrogen metabolism and milk production and reduces feed costs in early lactation cows. Reduced blood urea suggests reprodutive benefits. [source] The effect of solids on the electrochemical treatment of olive mill effluentsJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 5 2007Efi Kotta Abstract The electrochemical oxidation of an olive mill effluent over Ti,Pt anodes was studied. The effluent had an average total chemical oxygen demand (COD) value of 234 g L,1, soluble COD of 61 g L,1, soluble phenolic content 3.4 g L,1, total solids of 80 g L,1 and pH = 5.1. Experiments were conducted in a 10 L vessel with the effluent recirculating at 1 L s,1. The applied current was varied between 5 and 20 A, the salinity between 1 and 4% NaCl, and experiments were performed with the effluent diluted with water to achieve the desired initial concentration. Emphasis was given to the effect of the presence of solids as well as of varying operating conditions on process performance as assessed in terms of COD, color and phenols removal. In general, degradation of phenols occurred relatively fast with conversion increasing with increasing applied current and decreasing initial organic loading and this was accompanied by low COD removal levels and moderate decolorization. The presence of solids had practically no effect on phenols removal, which, in most cases, was complete in less than about 180 min of reaction. However, oxidation in the presence of solids resulted in a substantial solid fraction being dissolved and this consequently increased sample color and the soluble COD content. The solid content typically found in olive mill effluents may partially impede its treatment by electrochemical oxidation, thus requiring more severe operating conditions and greater energy consumption. Copyright © 2007 Society of Chemical Industry [source] The use of hybrid anaerobic solid,liquid (HASL) system for the treatment of lipid-containing food wasteJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 4 2005Olena Stabnikova Abstract The hybrid anaerobic solid,liquid (HASL) system was a modified two-phase anaerobic digester developed for bioconversion of food waste. The aim of this study was to estimate the feasibility of the HASL system for the treatment of food waste with a high content of lipids. The presence of lipids in food waste increased the energy value of nutrients but could inhibit growth of methanogens. The positive effect of lipids on the performance of anaerobic digestion dominated when the contents of lipids were in the range from 20 to 30% of total solids of food waste. Lipid contents of 40% diminished the production of volatile fatty acids in the acidogenic reactor as well as biogas production and the concentration of total bacteria and methanogens in the methanogenic reactor. Therefore, the HASL system can be used for the treatment of lipid-containing food wastes if the lipid content is below 40% of total solids. Copyright © 2005 Society of Chemical Industry [source] SUPERCRITICAL CO2/ETHANOL EXTRACTION OF ASTAXANTHIN FROM BLUE CRAB (CALLINECTES SAPIDUS) SHELL WASTEJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2001LETICIA FÉLIX-VALENZUELA ABSTRACT Astaxanthin (AX) is the major naturally occurring carotenoid pigment in marine crustaceans and the flesh of salmonids. These organisms are unable to synthesize AX de novo and when farmed commercially, require it in their feed. The high cost of synthetic AX has promoted research into new natural sources of ihe pigment, such as crustacean wastes. In this work, AX from demineralized crab (Callinectes sapidusj shell waste was extracted with a mixture of supercritical C2 and ethanol as a cosolvent. The effect of total solids load, pressure and temperature was assessed by response surface methodology (RSM). Extracted AX was determined by HPLC. The experimental data were fined to a second order model whereby the conditions for maximum extraction yield were defined (, 34 MPa, 45C and solids load of 25 g). Pressure and solids load were the most important factors affecting AX extraction yields. [source] OPTIMAL COAGULANT CONCENTRATION, SOYMILK AND TOFU QUALITY AS AFFECTED BY A SHORT-TERM MODEL STORAGE OF PROTO SOYBEANSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2008ZHI-SHENG LIU ABSTRACT Soybeans were adjusted to water activities (Aw) from 0.60 to 0.81, and stored at 30C for up to 3 months. At 1-month intervals, soybeans were retrieved from the storage and processed into 10.5 Brix soymilk. The optimal coagulant concentration (OCC) for making filled tofu was determined using a titration method. Other soymilk characteristics, including total solids, protein, 11 S/7 S protein ratio, phytate, titratable acidity, pH and color, were also determined. Filled tofu was prepared from each stored soybeans with the respective OCC using MgCl2 or CaCl2. With increasing Aw or storage time, the OCC decreased significantly. The decrease in OCC was significantly correlated to the difference in soymilk titratable acidity and the change in soymilk pH. Soybean storage time slightly decreased the breaking stress and apparent Young's modulus of the filled tofu, particularly the MgCl2 coagulated tofu. With increasing Aw or storage time, the lightness and yellowness intensity of both soymilk and tofu decreased, whereas their redness intensity increased. PRACTICAL APPLICATIONS Tofu and soymilk are popular soybean foods. Using optimal concentration of coagulant in soymilk is the most critical step among many steps of unit operations during tofu manufacturing for achieving high quality tofu. Improper use of coagulant can lead to product failure and therefore significant economic loss for the manufacturers. The optimal coagulant concentration varies not only with processing condition, but also with soybean materials which are affected by variety and storage conditions. Acidity, pH and food color are important quality factors to influence taste and consumer acceptance. Soybeans are subject to storage and transportation before processing. Storage length and environmental humidity are two of important factors which affect soybean quality and processing property. This study provides very important information that is useful for the soymilk and tofu manufacturers in controlling product quality through the understanding of the chemistry and processing characteristics of stored soybeans. Manufacturers can utilize the methods presented in this article to calculate the optimal coagulant concentrations to avoid product failure and to produce the best quality products. [source] PHYSICO-CHEMICAL AND STORAGE CHARACTERISTICS OF GARLIC PASTEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2001JASIM AHMED A processed paste with a total solids and pH value of 33% and 4.1, respectively was prepared from fresh garlic by addition of 10% sodium chloride (w/w) and citric acid. Appearance of green pigment (in terms of the Hunter color -a* value) was noticed in the product during preparation. Paste was thermally processed at 70, 80 or 90C, respectively for 15 min. Greening of paste decreased with increase in temperature. Rheological data revealed that garlic paste behaved as a psuedo-plastic fluid with a flow behavior and consistency index of 0.14 and 279 Pa.sn, respectively. The paste was analyzed periodically for color and microbiological counts. The product was found to be shelf stable at 25C for a period of at least 6 months. The green coloration decreased significantly (p<0.05) during storage. [source] Comparison of Texture of Yogurt Made from Conventionally Treated Milk and UHT Milk Fortified with Low-heat Skim Milk PowderJOURNAL OF FOOD SCIENCE, Issue 6 2004W. 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] Mass Balances in Porous Foods ImpregnationJOURNAL OF FOOD SCIENCE, Issue 9 2001V. Roa ABSTRACT: A simple model based on mass balance equations is proposed for prediction of the final mass and composition of products subjected to vacuum impregnation. It was applied to some tropical fruits in a fruit-sucrose solution system. The phenomenon can be described in terms of volumetric fraction of impregnating solution as the basic modeling parameter, instead of effective porosity. To use the equations of the model, only routine laboratory equipment and simple experiments are required. Prediction of the final weight of impregnated fruit was accomplished with an average absolute error of 2 to 3%, while in final composition of the fruit (total solids), it was 5.7 %. [source] Soy Protein Fortification Affects Sensory, Chemical, and Microbiological Properties of Dairy YogurtsJOURNAL OF FOOD SCIENCE, Issue 7 2000M.A. Drake ABSTRACT: Chemical, microbiological, and sensory properties for low fat yogurts fortified with 0,1, 2.5, or 5% soy protein concentrate were determined through 1 mo storage at 5 °C. Yogurts were adjusted to equivalent total solids with nonfat dried milk. Microbiological counts, fermentation time, and final developed acidity were not affected by soy protein. Instrumental viscosity and sensory thickness, soy aroma, and soy flavor increased with soy protein addition (P 0.05). Soy flavor and aroma did not increase with storage time. Yogurt with 5% soy protein was darker, more chalky, and less sweet compared to control yogurt or yogurts with lower concentrations of soy protein (P 0.05). Yogurts with 1 or 2.5% soy protein were most similar to control yogurt. [source] GUSTATORY REACTION TIME AND TIME INTENSITY MEASUREMENTS OF TREHALOSE AND SUCROSE SOLUTIONS AND THEIR MIXTURESJOURNAL OF SENSORY STUDIES, Issue 2 2009MARA VIRGINIA GALMARINI ABSTRACT Dynamic sweetness perception of commercial food grade trehalose, sucrose solutions and their mixtures were studied for a wide range of concentrations. For gustatory reaction time (GRT), concentrations ranged from 2.3 to 13.8% for sucrose and up to 23.0% for trehalose. For time intensity (T-I) sucrose or trehalose solutions (concentration range 2.3,36.8%) and their combinations (23.0 and 36.8% total solids) were analyzed. Trehalose had bigger GRT along the studied range. Both sugars presented similar values for persistence and times of plateau and to maximum intensity, while a significant difference was observed in intensity and GRT at equal concentrations. Trehalose had longer persistence than sucrose in equi -sweet solutions. Overall sweetness profile of some sucrose solutions (i.e., 29.9% sucrose solution and 0.6 sucrose/trehalose ratio mixture at 36.8% total solids) were perceived as similar to mixtures of sucrose/trehalose or single trehalose solutions, which suggests the possibility of sugar replacement without completely modifying sweetness perception. PRACTICAL APPLICATIONS It has been suggested that trehalose may be a potential substitute for sucrose and other sugars used in food formulation because, although its chemical structure is very similar to that of sucrose, it is more stable at low pH and high temperatures. It is not involved in caramelization and does not participate in Maillard reaction with amino acids/proteins. In order to fully establish the potential of trehalose as a functional replacement of sucrose we have determined the sweetness dynamic profile (gustatory reaction time and time-intensity curves) of trehalose solutions and sucrose/trehalose solutions; this aspect is needed for adequately replacing (partially or totally) sucrose in food systems. [source] EFFECT OF MANGO PULP AND SOYMILK FORTIFICATION ON THE TEXTURE PROFILE OF SET YOGHURT MADE FROM BUFFALO MILKJOURNAL OF TEXTURE STUDIES, Issue 3 2003PRADYUMAN KUMAR The effect of the fat content in buffalo milk and proportions of buffalo milk, soymilk and mango pulp on textural characteristics of mango soy fortified yoghurt (MSFY) is reported. The TA-XT2 Texture Analyzer was used to measure the textural characteristics of MSFY prepared from blends containing varying proportions of buffalo milk (varying fat content), soymilk (8.2% total solids) and mango pulp (18% total solids). Texture profile data were used to develop regression models for dependent variables,hardness (HD), cohesiveness (CO), adhesiveness (AD), springiness (SP) and gumminess (GU), which were used to optimize the blend formula. The optimized values are 2.95% fat content in buffalo milk, 14.7% soymilk and 7.2% mango pulp in the blend for obtaining MSFY having textural characteristics similar to those of yoghurt having 6% fat. The MSFY prepared using optimized blend had HD (108 - 112 g), CO (0.41 - 0.42), AD (- 70.3 to - 72.9 g.s), SP (0.93 - 0.96) and GU (45.05 - 46.38 g). [source] INSTRUMENTAL TEXTURE OF SET AND STIRRED FERMENTED MILK.JOURNAL OF TEXTURE STUDIES, Issue 3 2001EFFECT OF A ROPY STRAIN OF LACTOBACILLUS DELBRUECKII SUBSP. Texture profile analysis (TPA) of stirred and set cultured milk were evaluated, using an exopolysaccharide producing strain of Lactobacillus delbrueckii subsp. bulgaricus (NCFB 2772) and a protein enriched substrate (retentate). In both cases, samples were compared respectively with a nonropy strain (NCFB 1489) and reconstituted skim milk substrate. The retentate fermented products were firmer in comparison with skim milk products, both at 10% of total solids. A loss of structure occurred when the retentate products were stirred causing a nine-fold decrease in hardness, whereas in cultured milk products the loss was of around three-fold. The main differences were found in adhesiveness and fracture characteristics. Set retentate ropy product was five times more adhesive than the nonropy one, whereas in stirred retentate and set skim milk products the difference was two-fold. No differences in adhesiveness were detected when skim milk products were stirred using either strain. The fracture force on ropy retentate samples increased after fracture while the nonropy ones showed a decrease, implying more structural breakdown in the latter. On set products, cohesiveness increased slightly due to the ropy strain. Changes in texture observed between ropy and nonropy strains can be attributed to exopolysaccharide attachment to the casein matrix being increased when the protein content is higher. [source] Comparison of physicochemical, microscopic and sensory characteristics of ecologically and conventionally grown crops of two cultivars of tomato (Lycopersicon esculentum Mill.)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2009Luis Eduardo Ordóñez-Santos Abstract BACKGROUND: Numerous studies have compared ecologically produced foods with conventionally produced competitors, with contradictory results. In this work we investigated the physicochemical, microscopic and sensory properties of two tomato cultivars (Lladó and Antillas), which were grown both ecologically and conventionally. RESULTS: The physicochemical variables size, weight, firmness, total acidity, pH, total solids content, lycopene content and CIELab a*, b*, a*/b*, C* and h* were all significantly influenced by cultivar, as were the sensory variables external colour, internal colour, external aroma intensity and flavour persistence. Compared with conventionally grown tomatoes, ecologically grown tomatoes had larger total solids contents and larger values of the CIELab colour parameters b*, C* and h*, but smaller sizes and weights and smaller values of the CIELab parameter ratio a*/b*; however, these physicochemical differences were insufficient for growing method to have a significant influence on any of the sensory attributes that were evaluated. Microscopy showed the influence of cultivar on lycopene content, but no other structural differences were observed between the two cultivars or between tomatoes grown by different methods. CONCLUSIONS: The statistically significant differences found in this study were mainly between cultivars rather than between tomatoes grown using different management practices. Copyright © 2009 Society of Chemical Industry [source] Stabilised cocosoy beverage: physicochemical and sensory propertiesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2006Horsfall D Mepba Abstract Beverages formulated from extracts of blanched coconut meat and germinated soybean were compared for their proximate composition to achieve the recommendations for vegetable milks. The stability of cocosoy beverage treated with varying levels (0.2,1.0%, v/v) of a 20% gum acacia solution was determined visually and objectively after 5 days of quiescent refrigerated storage. Cocosoy beverage (50:50, v/v coconut milk to soy milk) had 3.51% protein, 3.53% fat and 5.17% carbohydrate. Similarly, it contained 13.0, 5.2, 14.7, 18.7, 0.5 and 0.3 g kg,1 K, Na, Ca, Mg, Fe and P, respectively. Compared with whole coconut milk and reconstituted whole milk powder, cocosoy beverage had significantly higher total solid contents and viscosity but lower pH and buffer index. A total solids top to bottom (T/B) ratio and protein (T/B ratio) of 0.97 and 1.0, respectively, corresponding to a separation index of 1.0, was obtained in cocosoy beverage stabilised with 1.0% gum acacia. Cocosoy beverage stabilised with 1.0% (v/v) gum acacia was rated significantly higher for all the tested sensory attributes. Cocosoy beverage, similar to whole coconut milk, had high contents of glucose and sucrose, a moderate content of fructose, low content of raffinose and no trace of stachyose. Copyright © 2006 Society of Chemical Industry [source] Effect of gluten content on recrystallisation kinetics and water mobility in wheat starch gelsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2004Xin Wang Abstract The effect of gluten on starch retrogradation at 5 °C was studied using 1H NMR relaxometry. Gels were made from gluten and starch at 27.8 and 38.5% total solids and with gluten comprising either 10, 15 or 20% of the solids. Changes in the transverse relaxation time constant (T2) were related to water mobility. Mono-exponential analysis of relaxation curves showed that, in general, gluten retarded starch retrogradation. T2 values in gluten gels also decreased during storage, but to a much lesser extent. Distributed exponential analysis showed that two distinct regions of T2 were observed in all samples. During aging, the peak values of both regions shifted to lower values for all gels. Starch gel samples showed the most significant shift, and gluten gels showed the least. The three levels of gluten addition in starch/gluten gels produced similar shifts. For all samples the signal intensity of the less mobile region decreased more dramatically than that of the more mobile region during storage. It was suggested that gluten retards water loss in the granule remnants. Copyright © 2004 Society of Chemical Industry [source] Heterotic effects for yield and tuber solids and type of gene action for five traits in 4x potato families derived from interploid (4x-2x) crossesPLANT BREEDING, Issue 2 2000J. A. Buso Abstract The degree of heterosis for total tuber yield (TTY) and total solids (TS) in 4x-2x crosses was estimated by comparing the performance of 12 families with their respective parents in two locations in Wisconsin (USA). The parental 2x clones were Phureja-haploid Tuberosum hybrids with 2n -pollen production by first-division restitution. The general combining ability (GCA) and specific combining ability (SCA) were estimated for TTY, TS, vine maturity (VM), length of tuber sprout dormancy (LD), and tuber eye depth (ED). Family performance for TTY ranged from 74 to 146% at Hancock (E#1) and from 77 to 287 at Rhinelander (E#2) when compared with that of the 4x parent group. For VM, the families were late maturing, but a few precocious ones were identified. For TS, the families had heterosis of 5.1% over the 4x parent group. The families had slightly higher ED values than the 4x parents, but families with values within the commercial range were identified. The family average for LD (54 days) was closer to the 2x group (51 days) than to the 4x group (88 days). The direction and magnitude of the parent-family relationships were variable. The 4x parent TTY was correlated with progeny in E#1 but not E#2. The 2x parent VM had correlation with the offspring at E#2 but not at E#1. The type of gene action had a trait-specific expression. Significant SCA and GCA variances were observed, suggesting that additive as well as non-additive genetic effects were operating. The 4x-2x crosses were able to generate heterotic families for TTY and TS in combination with other useful traits. However, no promising results were found for LD because of the apparent dominance of the short-dormancy phenotype. This result indicates the need of additional selection and breeding efforts for some specific traits when using S. phureja -derived germplasm. [source] Treatment of Skim Latex Serum Using Gas Sparged UltrafiltrationASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERING, Issue 5-6 2005Harunsyah Abstract The major pollutants from a natural rubber processing factory have high organic content and emit an offensive smell due to the biodegradation of the organic matter. In latex concentrate factories, the main sources of effluent are the skim latex serum and washings from all process equipment. This paper presents an application of membrane technology that involves gas sparging for the treatment of skim latex serum. A semi-pilot-scale system using a PVDF vertical tubular membrane (MWCO 100,000) was installed as the experimental setup. Nitrogen gas was bubbled vertically upwards at flowrates ranging from 300 to 500 ml/min. Results obtained thus far show that gas sparging has increased the permeate flux between 1.37% and 146.34% compared to non-gas sparged conditions. In terms of permeate quality, the reductions achieved for suspended solids, total solids, COD, BOD, total nitrogen and ammoniacal nitrogen were 83%, 95%, 67%, 77%, 51%, 74%, respectively, for the gas-sparged condition. Under non gas-sparging conditions, reductions achieved for suspended solids, total solids, COD, BOD, total nitrogen and ammoniacal nitrogen were 92%, 96%, 67%, 72%, 60%, 75%, respectively. [source] Ultrasound pretreatment of cassava chip slurry to enhance sugar release for subsequent ethanol productionBIOTECHNOLOGY & BIOENGINEERING, Issue 3 2008Saoharit Nitayavardhana Abstract The use of ultrasound pretreatment to enhance liquefaction and saccharification of cassava chips was investigated. Cassava chip slurry samples were subjected to sonication for 10,40 s at three power levels of low (2 W/mL), medium (5 W/mL), and high (8 W/mL). The samples were simultaneously exposed to enzymes to convert starch into glucose. The cassava particle size declined nearly 40-fold following ultrasonic pretreatment at high power input. Scanning electron micrographs of both unsonicated (control) and sonicated samples showed disruption of fibrous material in cassava chips but did not affect the granular structure of starch. Reducing sugar release improved in direct proportion to the power input and sonication time. The reducing sugar increase was as much as 180% with respect to the control groups. The slurry samples with enzyme addition during sonication resulted in better reducing sugar release than the samples with enzyme addition after sonication. The heat generated during sonication below starch gelatinization temperature apparently had no effect on the reducing sugar release. The reducing sugar yield and energy efficiency of ultrasound pretreated samples increased with total solids (TS) contents. The highest reducing sugar yield of 22 g/100 g of sample and efficiency of 323% were obtained for cassava slurry with 25% TS at high power. The reducing sugar yield at the completion of reaction (R,) were over twofold higher compared to the control groups. The integration of ultrasound into a cassava-based ethanol plant may significantly improve the overall ethanol yield. Biotechnol. Bioeng. 2008;101: 487,496. © 2008 Wiley Periodicals, Inc. [source] Effects of Pressing Lignocellulosic Biomass on Sugar Yield in Two-Stage Dilute-Acid Hydrolysis ProcessBIOTECHNOLOGY PROGRESS, Issue 3 2002Kyoung Heon Kim Dilute sulfuric acid catalyzed hydrolysis of biomass such as wood chips often involves pressing the wood particles in a dewatering step (e.g., after acid impregnation) or in compression screw feeders commonly used in continuous hydrolysis reactors. This study addresses the effects of pressing biomass feedstocks using a hydraulic press on soluble sugar yield obtained from two-stage dilute-acid hydrolysis of softwood. The pressed acid-impregnated feedstock gave significantly lower soluble sugar yields than the never-pressed (i.e., partially air-dried or filtered) feedstock. Pressing acid-impregnated feedstocks before pretreatment resulted in a soluble hemicellulosic sugar yield of 76.9% from first-stage hydrolysis and a soluble glucose yield of 33.7% from second-stage hydrolysis. The dilute-acid hydrolysis of partially air-dried feedstocks having total solids and acid concentrations similar to those of pressed feedstocks gave yields of 87.0% hemicellulosic sugar and 46.9% glucose in the first and second stages, respectively. Microscopic examination of wood structures showed that pressing acid-impregnated wood chips from 34 to 54% total solids (TS) did not cause the wood structure to collapse. However, pressing first-stage pretreated wood chips (i.e., feedstock for second-stage hydrolysis) from approximately 30 to 43% TS caused the porous wood matrix to almost completely collapse. It is hypothesized that pressing alters the wood structure and distribution of acid within the cell cavities, leading to uneven heat and mass transfer during pretreatment using direct steam injection. Consequently, lower hydrolysis yield of soluble sugars results. Dewatering of corn stover by pressing did not impact negatively on the sugar yield from single-stage dilute-acid pretreatment. [source] Activated coagulation times in normal cats and dogs using MAX-ACTTM tubesAUSTRALIAN VETERINARY JOURNAL, Issue 7 2009AM See Objective, To establish reference values for activated coagulation time (ACT) in normal cats and dogs, by visual assessment of clot formation using the MAX-ACTTM tube. Subjects, We recruited 43 cats and 50 dogs for the study; 11 cats and 4 dogs were excluded from the statistical analysis because of abnormalities on clinical examination or laboratory testing including anaemia, prolonged prothrombin time (PT) or activated partial thromboplastin time (APTT), or insufficient plasma volume for comprehensive laboratory coagulation testing. Procedure, Blood samples were collected via direct venipuncture for MAX-ACT, packed cell volume/total solids, manual platelet estimation and PT/APTT measurement. Blood (0.5 mL) was mixed gently in the MAX-ACT tube at 37°C for 30 s, then assessed for clot formation every 5 to 10 s by tipping the tube gently on its side and monitoring for magnet movement. The endpoint was defined as the magnet lodging in the clot. The technique was tested with 10 dogs by collecting two blood samples from the same needle insertion and running a MAX-ACT on each simultaneously. Results, In normal cats the mean MAX-ACT was 66 s (range 55,85 s). In normal dogs the mean was 71 s (range 55,80 s). There was no statistical difference between the first and second samples collected from the same needle insertion. Conclusions and Clinical Relevance, In both cats and dogs, a MAX-ACT result >85 s should be considered abnormal and further coagulation testing should be performed. Additionally, failure to discard the first few drops of the sample does not appear to significantly affect results. [source] | |||||||||||||||||||||||||