Critical Increment Method in Description of Specific Volume Anomaly Close to the Consolute Point

2009 ◽  
Author(s):  
K. Orzechowski ◽  
M. Kosmowska ◽  
George Maroulis ◽  
Theodore E. Simos
Keyword(s):  
Specific Volume ◽  
Consolute Point ◽  
Volume Anomaly

Critical consolute point in hard-sphere binary mixtures: Effect of the value of the eighth and higher virial coefficients on its location

2010 ◽  
Vol 75 (3) ◽  
pp. 359-369 ◽  
Author(s):  
Mariano López De Haro ◽  
Anatol Malijevský ◽  
Stanislav Labík
Keyword(s):  
Equation Of State ◽  
Binary Mixtures ◽  
Hard Sphere ◽  
Hard Spheres ◽  
Virial Coefficients ◽  
Fluid Mixture ◽  
Binary Fluid ◽  
Virial Series ◽  
Consolute Point ◽  
Critical Constants

Various truncations for the virial series of a binary fluid mixture of additive hard spheres are used to analyze the location of the critical consolute point of this system for different size asymmetries. The effect of uncertainties in the values of the eighth virial coefficients on the resulting critical constants is assessed. It is also shown that a replacement of the exact virial coefficients in lieu of the corresponding coefficients in the virial expansion of the analytical Boublík–Mansoori–Carnahan–Starling–Leland equation of state, which still leads to an analytical equation of state, may lead to a critical consolute point in the system.

Quality of wheat breads enriched with flour from germinated amaranth seeds

2021 ◽  
pp. 108201322110165
Author(s):  
Luciano M Guardianelli ◽  
María V Salinas ◽  
María C Puppo
Keyword(s):  
Relaxation Time ◽  
Elastic Modulus ◽  
Wheat Flour ◽  
Specific Volume ◽  
Bread Quality ◽  
Maximum Volume ◽  
High Area ◽  
Amaranth Flour ◽  
Fermentation Parameters

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.

Effect of Catfish Bone Paste on the Properties of Steamed Bread

2014 ◽  
Vol 881-883 ◽  
pp. 757-760
Author(s):  
Xiao Qing Ren ◽  
Li Zhen Ma ◽  
Xin Yi He
Keyword(s):  
Weight Loss ◽  
Specific Volume ◽  
Cell Structure ◽  
The Other ◽  
Gas Cell ◽  
A Value ◽  
Crumb Structure ◽  
Steamed Bread ◽  
Different Levels ◽  
Structure Properties

The objective of this study was to examine the effect of different levels of catfish bone paste to flour on the physicochemical, textural and crumb structure properties of steamed bread. Six different levels (0, 1, 3, 5, 7,10 %) of catfish bone paste to flour were used in the formulation of the steamed bread. The results showed that the weight loss and TTA of steamed bread decreased with an increase in the levels of the catfish bone paste. On the other hand, the pH increased with an increase in the levels of the catfish bone paste. The specific volume, hardness, chewiness and gas cell structure in the crumb of steamed bread with catfish bone paste at 5% supplementation level were better. Thus, a value of 5% catfish bone paste was considered a better level for incorporation into the steamed bread.

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