Investigation into the critical equilibrium humidity, active atmospheric water absorption and water content ofRhipicephalus evertsi mimeticus

1989 ◽  
Vol 7 (2) ◽  
pp. 131-141 ◽  
Author(s):  
Anne Kraiss-Gothe ◽  
H. Kalvelage ◽  
R. Gothe
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Atmospheric Water ◽  
Critical Equilibrium

scholarly journals Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 228
Author(s):  
Marina Schopf ◽  
Katharina Anne Scherf
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Disulfide Bonds ◽  
Protein Composition ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Water Addition ◽  
Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

Retrieval of atmospheric water content based on AISA+ data

2007 ◽  
Author(s):  
Qian Cheng ◽  
Delu Pan ◽  
Difeng Wang ◽  
Jianyu Chen ◽  
Tianming Mao
Keyword(s):  
Water Content ◽  
Atmospheric Water

scholarly journals KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK

AGROINTEK ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 82
Author(s):  
Asnani Asnani ◽  
Abdul Rahim ◽  
Ifall Ifall
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Sensory Analysis ◽  
Starch Content ◽  
Weight Basis ◽  
Chemical Characteristics ◽  
Group Design ◽  
Physical Chemical ◽  
Physical And Chemical

<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle.  A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference</em>

scholarly journals Karakteristik Kimia dan Organoleptik Flakes Kacang Hijau dengan Penambahan Bahan Pengisi dan Air

2016 ◽  
Vol 8 (1) ◽  
pp. 24-28
Author(s):  
Maya Indra Rasyid
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Mung Bean ◽  
Protein Levels ◽  
Absorption Ratio ◽  
Bean Flour ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

(Chemical and Organoleptic Characteristics of Mung Bean Flakes with The Addition of Fillers and Water) ABSTRACT. The objective of this research was to determine the chemical and organoleptic characteristics of mung bean flakes with the addition of fillers and water. The study was conducted using completely randomized design with two factors namely the addition of fillers and water. The results showed that the addition of fillers and water has significant (P≤0,01) effect on the water absorption ratio and protein levels of mung bean flakes. The best treatment was obtained by the mung bean flour without the addition of fillers with 150% of addition water with water absorption ratio of 204%, water content of 5,7%, protein of 22,01%, starch levels of 61,76%, organoleptic values of aroma of 2,61, color of 2,42, crispness of 2,72 and flavor of 2,83.

scholarly journals THE INFLUENCE OF COARSE AGGREGATE CONCENTRATION ON THE STRENGTH OF CONCRETE AND ON THE POROSITY OF CONCRETE MORTAR/STAMBIOJO UŽPILDO KONCENTRACIJOS ĮTAKA BETONO STIPRUMUI IR SKIEDININĖS DALIES PORINGUMUI

2001 ◽  
Vol 7 (6) ◽  
pp. 446-452
Author(s):  
Gintautas Skripkiūnas ◽  
Vitoldas Vaitkevičius
Keyword(s):  
Stress Concentration ◽  
Water Absorption ◽  
Water Content ◽  
Coarse Aggregate ◽  
Concrete Strength ◽  
Structural Defects ◽  
Capillary Porosity ◽  
Air Content ◽  
Aggregate Concentration ◽  
Entrained Air

The results of experiments dealing with coarse aggregate concentration influence on the concrete strength and the structure of hardened cement paste and mortar of concrete are presented in the paper. Experiments were performed on concrete with dense coarse aggregate (crushed granite) which strength is more than strength of mortar and lightweight porous aggregate (expanded clay aggregate) with strength less than that of mortar. Physical and mechanical properties of concrete with dense coarse aggregate are presented in Table 1 and the concretes with the porous coarse aggregate in Table 2. The decrease of entrained air content with the increase of coarse aggregate concentration ϕσt were determined both for concretes with dense and porous coarse aggregate. The entrained air has a significant effect on concrete strength—1% of entrained air decreases the strength of concrete about 5% [11]. The influence of the coarse aggregate concentration on the compressive strength of concrete with the constant air content is presented in Figs 3 and 4. With the increase of coarse aggregate concentration the concrete strength decreases when the entrained air content in concrete is constant. The main reasons of the concrete strength reduction are the stress concentration and structural defects near the coarse aggregate. Coarse aggregate affects the structure of mortar. Dense coarse aggregate has negligible water absorption and does not change water content in mortar of concrete, and capillary porosity of mortar remains constant when the concentration of dense coarse aggregate ϕ st increases (Fig 5). Porous coarse aggregate (expanded clay aggregate) has large water absorption (more than 16%), therefore water content in mortar of concrete is reduced and capillary porosity of mortar is significantly reduced when the concentration of porous coarse aggregate ϕ st increases (Fig 5). The entrained air content in mortar with both dense and porous coarse aggregate decreases inverse proportionally to coarse aggregate concentration ϕ st (Fig 6). The investigations have shown that suitable selection of properties and volumetric concentration of coarse aggregate can reduce stress concentration in concrete and increase the concrete strength.

scholarly journals SIFAT FISIS PAPAN SEMEN DARI LIMBAH KULIT BATANG SAGU

2017 ◽  
Vol 1 (3) ◽  
pp. 203
Author(s):  
Rohny S. Maail
Keyword(s):  
Physical Properties ◽  
Water Absorption ◽  
Water Content ◽  
Calcium Chloride ◽  
High Performance ◽  
Raw Materials ◽  
Particle Board ◽  
Cement Board

This research objectives were to investigate possibility of using the waste of sago cortex (Ela sagu/Wa’a) in the manufacture of cement board and to determine the physical properties of cement board based on the comparison in proportion of materials (cement, sago, water)  and catalyst calcium chloride (CaCl2). Method were applied used completely randomesed design with tree replications in 3x3x3, with total 27 samples of cement board. The results shown that the waste of sago cortex ca be applied as raw materials to manufacture of cement board and fulfill the standard of particle board (JIS A 5908, 2003). The board have dencity which is almost equal to the target of dencity, lower value in water content, water absorption and thichness swelling so that have good performance in quality and stability dimensions. The sago cortex in side of base and the catalyst CaCl2 in 6% gave high performance for all physical properties of cement board.

scholarly journals Numerical Modeling of Atmospheric Water Content and Probability Evaluation. Part II

2014 ◽  
Vol 70 ◽  
pp. 330-338 ◽  
Author(s):  
P.B. Cerlini ◽  
F. Cotana ◽  
F. Rossi ◽  
F. Asdrubali
Keyword(s):  
Numerical Modeling ◽  
Water Content ◽  
Atmospheric Water ◽  
Probability Evaluation
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