Consulta: subjectFacets:"Rheological properties"
Registros recuperados: 4
Data/hora: 11/06/2024 09:24:18

Optimisation de procédés innovants pour l'obtention de phycocolloïdes
Provedor de dados: 5
Autores: Vauchel, Peggy.
Alginates are polysaccharides which are naturally present in the cell wall of brown algae and extracted because of their rheological properties. The alginate industry uses an extraction protocol, which central step, the carbonatation, is conducted in batch reactors. It is a high water, reagent and time demanding process. The main objective of this thesis is to optimize the alginate extraction process. A study of the existing process, focused on carbonatation step, enabled to highlight points which could be enhanced to optimize the extraction yield and the quality of extracted alginates. Stirring intensity and algae pieces size have been identified as parameters having an influence on the carbonatation reaction kinetics. A specific analysis on medullar and...
Tipo: Text
Palavras-chave: Alginate; Extraction; Laminaria digitata; Extrusion réactive; Optimisation; Modélisation; Distribution des temps de séjour; Cinétique; Rendement; Propriétés rhéologiques; Alginate; Extraction; Laminaria digitata; Reactive extrusion; Optimization; Modeling; Residence time distribution; Kinetics; Extraction yield; Rheological properties.
Ano: 2007
URL: http://archimer.ifremer.fr/doc/00002/11364/7937.pdf

緑豆澱粉の物理化学的特性
Provedor de dados: 19
Autores: Ohwada, Naomy; Ishibashi, Kenichi; Hironaka, Kazunori; Yamamoto, Kazuo.
Palavras-chave: Mungbean starch; Acid hydrolysis; Rheological properties.
Ano: 2003
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1929

Efecto de la disminución de azúcar en la calidad del pan
Provedor de dados: 20
Autores: Álvarez, M.; Hernández, W.; Rodríguez, I.; González, I.
Se evaluó el efecto que produjo en la calidad del pan la reducción de azúcar en la fórmula, sin hacer otras variaciones importantes en el proceso tecnológico. Se emplearon dos calidades de harina diferentes y se aplicó la fórmula con el azúcar a 4 % (base harina) y también con 2 y 0 %, el resto de los ingredientes fueron: harina 100 %, agua 52 %, sal 2 %, grasa 1 %, levadura seca y mejorador 0,3 %. Los panes se elaboraron a escala de laboratorio, por el método directo, con 1 kg de harina. Los análisis que se realizaron a los panes fueron: humedad, volumen específico, altura, diámetro, penetrabilidad de la miga y evaluación sensorial. Con la harina de peor calidad se afectó significativamente (p≤0,05) el color de la corteza y la dureza del pan al disminuir...
Tipo: Journal Contribution
Palavras-chave: Quality; Bread; Rheological properties; Wheat flour; Cane sugar.
Ano: 2008
URL: http://hdl.handle.net/1834/5017

Milling quality and rheological properties of two selected local and newly introduced rice cultivars; impacted by drying parameters and milling system
Provedor de dados: 111
Autores: Tajaddodi Talab, Kobra; Habibikia, Fateme.
Various postharvest parameters have an impact on the milling quality and rheological properties of rice. The objective of this study was to appraise the whole rice kernel percentage and pasting properties of local and newly introduced rice cultivars as affected by drying air temperature, grain final moisture content and type of rice whitener. The results of whole kernel percentage (WKP) indicated the superiority of abrasive type whitener over the friction type whitener. Bending strength had significant negative correlation with chalkiness, length, width and length to width ratio of grain. There was no significant correlation between WKP and bending strength. For Gohar, results showed that the drying parameters and type of whitener has a significant effect...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: 1. Department of Agriculturat Engineering; Rice Research Institute of Iran; Agricultural Research; Education and Extension Organization (AREO); Iran; 2. Department of Plant Breeding; Rice Research Institute of Iran; Agricultural Research; Education and Ex Milling quality; Drying methods; Rheological properties; Whole kernel percentage; Viscosity.
Ano: 2016
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3789