Fabrication of Laboratory Scale Ohmic Heater and Its Application in Wheat Bran Stabilization

2016 ◽  
Vol 41 (4) ◽  
pp. e13035 ◽  
Author(s):  
Bikramjit Nandi ◽  
Kumar Sandeep ◽  
Navdeep Jindal ◽  
Inderjeet Singh ◽  
Nitin Kumar
Keyword(s):  
Wheat Bran ◽  
Laboratory Scale ◽  
Ohmic Heater

scholarly journals The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1755
Author(s):  
Yamina De Bondt ◽  
Inge Liberloo ◽  
Chiara Roye ◽  
Erich J. Windhab ◽  
Lisa Lamothe ◽  
...  
Keyword(s):  
Particle Size ◽  
Physicochemical Properties ◽  
Surface Area ◽  
Wheat Bran ◽  
Large Scale ◽  
Size Reduction ◽  
Laboratory Scale ◽  
Wet Milling ◽  
Particle Size Reduction ◽  
Cryogenic Milling

Wheat bran consumption is associated with several health benefits, but its incorporation into food products remains low because of sensory and technofunctional issues. Besides, its full beneficial potential is probably not achieved because of its recalcitrant nature and inaccessible structure. Particle size reduction can affect both technofunctional and nutrition-related properties. Therefore, in this study, wet milling and cryogenic milling, two techniques that showed potential for extreme particle size reduction, were used. The effect of the milling techniques, performed on laboratory and large scale, was evaluated on the structure and physicochemical properties of wheat bran. With a median particle size (d50) of 6 µm, the smallest particle size was achieved with cryogenic milling on a laboratory scale. Cryogenic milling on a large scale and wet milling on laboratory and large scale resulted in a particle size reduction to a d50 of 28–38 µm. In the milled samples, the wheat bran structure was broken down, and almost all cells were opened. Wet milling on laboratory and large scale resulted in bran with a more porous structure, a larger surface area and a higher capacity for binding water compared to cryogenic milling on a large scale. The extensive particle size reduction by cryogenic milling on a laboratory scale resulted in wheat bran with the highest surface area and strong water retention capacity. Endogenous enzyme activity and mechanical breakdown during the different milling procedures resulted in different extents of breakdown of starch, sucrose, β-glucan, arabinoxylan and phytate. Therefore, the diverse impact of the milling techniques on the physicochemical properties of wheat bran could be used to target different technofunctional and health-related properties.

EVALUATION OF A LABORATORY-SCALE HYBRID ROCKET ENGINE'S PERFORMANCE

2014 ◽  
Vol 13 (2) ◽  
pp. 123-139
Author(s):  
V. Brahmbhatt ◽  
David R. Greatrix ◽  
J. Karpynczyk ◽  
A. P. Trumpour
Keyword(s):  
Laboratory Scale ◽  
Hybrid Rocket

Compact and Laboratory―Scale Calendering Unit

2015 ◽  
Vol 69 (2) ◽  
pp. 131-134
Author(s):  
Masaru Futaba
Keyword(s):  
Laboratory Scale

Validation of the Theoretical Model for Dimensioning the Propellant Characteristics in a Laboratory Scale Hybrid Rocket Motor Bench

2020 ◽  
Author(s):  
Rodrigo De Melo Silveira ◽  
Isabel Matos ◽  
Lia Pimont ◽  
Paula Cristina Fernandes ◽  
Leonardo Henrique Gouvêa ◽  
...  
Keyword(s):  
Theoretical Model ◽  
Rocket Motor ◽  
Laboratory Scale ◽  
Hybrid Rocket ◽  
Hybrid Rocket Motor
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