scholarly journals Microparticle surface layering through dry coating: impact of moisture content and process parameters on the properties of orally disintegrating tablets

2016 ◽  
Vol 69 (7) ◽  
pp. 807-822 ◽  
Author(s):  
Hamad Alyami ◽  
Jasdip Koner ◽  
Eman Z. Dahmash ◽  
James Bowen ◽  
David Terry ◽  
...  
Keyword(s):  
Moisture Content ◽  
Process Parameters ◽  
Dry Coating ◽  
Orally Disintegrating Tablets ◽  
Surface Layering

scholarly journals The effect of transglutaminase on gluten-free soy bread baked using ohmic heating

2021 ◽  
Vol 924 (1) ◽  
pp. 012041
Author(s):  
J P Hutasoit ◽  
Aji Sutrisno ◽  
E S Murtini ◽  
A Lastriyanto
Keyword(s):  
Electrical Conductivity ◽  
Moisture Content ◽  
Process Parameters ◽  
Profile Analysis ◽  
Ohmic Heating ◽  
Test Method ◽  
Heating Process ◽  
Gluten Free ◽  
Rate Of Increase ◽  
Conductivity Current

Abstract This study aims to compare the quality of gluten-free bread made from black soybean flour using and without transglutaminase (TGase) baked using ohmic heating technology. Parameters of bread quality observed were specific volume, moisture content, texture profile analysis, porosity, and color. To understand the changes in the ohmic heating process parameters during baking, an evaluation of temperature, electrical conductivity, current intensity, electrical power parameters was carried out. To analyze the data, the independent sample t-test method was used. The results obtained indicate that the addition of TGase affects the characteristics of the bread and process parameters during baking with ohmic heating. Bread with the addition of TGase has an increase in volume, texture, moisture content, and porosity of the bread that is better than without the addition of TGase. Based on the parameter process, the rate of increase in temperature, electrical conductivity, current, and power intensity is highly affected by the addition TGase. Electrical conductivity increases linearly with increasing temperature.

Theoretical Calculation and Analysis on the Gasification and Melting Process of MSW with Oxygen-Enriched Air

2012 ◽  
Vol 610-613 ◽  
pp. 2179-2182 ◽  
Author(s):  
Jun Zhao ◽  
Shu Zhong Wang ◽  
Zhi Qiang Wu ◽  
Lin Chen
Keyword(s):  
Moisture Content ◽  
Theoretical Calculation ◽  
Process Parameters ◽  
Calorific Value ◽  
Melting Process ◽  
Solid Wastes ◽  
High Moisture Content ◽  
High Moisture ◽  
Municipal Solid Wastes ◽  
Gasification And Melting

Gasification and melting process is an environmentally friendly technology in municipal solid wastes (MSW) disposal. But it requires that the waste has lower moisture content. The author hopes to find a route can be used for the treatment of high moisture content MSW through gasification and melting by theoretical calculation and analysis. In this paper, firstly calculate the influence of moisture content on MSW calorific value and exhaust smoke temperature. Then calculate the influence of oxygen concentration on exhaust smoke temperature. Finally appropriate process parameters of gasification melting for high moisture content MSW are given.

Effect of Processing Conditions on Microstructure and Pasting Properties of Extrusion-Cooked Starches

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Marcin Mitrus ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk ◽  
Ewa Gondek ◽  
Leszek Mościcki
Keyword(s):  
Moisture Content ◽  
Process Parameters ◽  
Potato Starch ◽  
Pasting Properties ◽  
Process Temperature ◽  
Confocal Laser ◽  
Process Conditions ◽  
Extrusion Cooking ◽  
Starch Extrusion ◽  
Scanning Electron

Abstract The aim of the work was to investigate the effect of extrusion-cooking process conditions on the structure and pasting properties of starch extrudates. In addition, the extrudates structure was observed using scanning electron microscopy (SEM) and confocal laser microscopy (CSLM). Wheat, corn and potato starch were extrusion-cooked with different process parameters (moisture content, screw speed, process temperature) in a single screw extruder. Results showed influence of the process parameters on extruded starches pasting properties. Viscosity measurements indicated that water content during starch extrusion is more important than process temperature. The extrudates structure observed with scanning electron and confocal laser microscopes showed that the main effect of extrusion-cooking was loss of the crystalline structure of the starch and the formation of a cellular structure of the extrudates. In extrudates processed at higher starch moisture content reduced the quantity and diameters of created cells was observed.

scholarly journals THE MODELING OF GRAPHICAL AND ANALYTICAL DRYING PROCESS PARAMETERS RELATIONS IN CO2 ENVIRONMENT

2017 ◽  
Vol 23 (3) ◽  
pp. 36-40
Author(s):  
NATALIA TISLINSCAIA ◽  
MIRCEA BERNIC ◽  
ANDREI LUPASCO ◽  
VLADIMIR ZAVIALOV ◽  
MIHAIL MELENCIUC ◽  
...  
Keyword(s):  
Moisture Content ◽  
Partial Pressure ◽  
Process Parameters ◽  
Analytical Calculation ◽  
Engineering Calculation ◽  
Physical Characteristics ◽  
Drying Process ◽  
Co2 Environment

The engineering calculation of such dryer could be approximately done using Id-diagrams. There is such a diagram for air based dryers graphical and analytical calculation. The use of this diagram for CO2 modified environment is impossible; because it shows the thermo-physical characteristics for air which significantly differs from those of CO2. We made a tentative of modeling and calculate all the necessary parameters based on which there was created an Id-diagram for CO2 modified environment. Obtained graphical relations for temperature, enthalpy, moisture content and partial pressure will allow one to use them for CO2 modified environment based dryers.

scholarly journals Quantitative Evaluation of the Effects of Moisture Distribution on Enzyme-Induced Acylation of Trehalose in Reduced-Moisture Organic Media

2015 ◽  
Vol 4 (5) ◽  
pp. 133 ◽  
Author(s):  
Takashi Kuroiwa ◽  
Kazuyuki Kimura ◽  
Yoshihiro Aoki ◽  
Marcos A. Neves ◽  
Seigo Sato ◽  
...  
Keyword(s):  
Moisture Content ◽  
Organic Solvent ◽  
Process Parameters ◽  
Molecular Sieves ◽  
Immobilized Lipase ◽  
Initial Moisture Content ◽  
Reaction System ◽  
Immobilized Enzymes ◽  
Moisture Distribution ◽  
Organic Media

Enzymatic condensation of trehalose and myristic acid in organic media (2-methyl-2-butanol and acetone) with reduced moisture content was evaluated. Monomyristoyl trehalose was synthesized using immobilized lipase B from <em>Candida antarctica</em> (Novozym<sup>®</sup> 435). The product yield was significantly affected by process parameters, such as the initial moisture content in organic media, as well as in immobilized enzymes, and the added concentration of molecular sieves. Up to 25% yield of monomyristoyl trehalose could be attained, depending on the process. The experimental setup used in this study consisted of a multiphase component, i.e., Novozym<sup>®</sup> 435, an organic solvent, and molecular sieves. Moisture adsorbed either onto immobilized enzymes, or molecular sieves, and free moisture content in the organic solvent were characterized using individual experiments. The relationship between process parameters and the quantitative moisture distribution in the system was also investigated. The results presented in this paper indicates that a process design considering moisture distribution in the reaction system is important for understanding the effect of moisture on the reaction as well as for optimizing the process parameters.

scholarly journals EFFECTIVENESS OF A MICROWAVE FLUIDISED BED DRYER IN ERADICATION OF SEED-BORNE BOTRYTIS GREY MOLD OF LENTILS

2019 ◽  
Author(s):  
Saeedeh Taheri ◽  
Graham Ian Brodie ◽  
Dorin Gupta
Keyword(s):  
Moisture Content ◽  
Air Temperature ◽  
Process Parameters ◽  
Microwave Power ◽  
Microwave Processing ◽  
Moisture Loss ◽  
Microwave Cavity ◽  
Factorial Regression ◽  
Seed Moisture ◽  
Grey Mold

Lentil is one of the important pulse crops in the world with a high proportion of easily digestible protein. However, there are several pests and pathogens which cause losses during crop growth, harvesting and post-harvest storage. Microwave processing has shown great potential to eradicate pests and pathogens from grains; however, there is still concerns about its heat uniformity, which is of crucial importance in pest and pathogen control. Fluidization using forced hot air is one of the potential solutions for having uniform temperature during microwave processing. In this study, a single mode microwave cavity, with a 2.45 GHz microwave source, was modified to have a microwave fluidized bed and used to evaluate its potential to eliminate the Botrytis grey mold (BGM) pathogen, which is one of the important seed-borne pathogens of lentil crops in Australia. Air speed was maintained to be constant during the experiment and was just enough to fluidize 100g of red lentils in the sample holder. Two wet based (w.b.) seed moisture contents (m.c.) of 10.5% and 18.5% were prepared and the process parameters were selected as: air temperature at 50 and 60°C; microwave power at 0, 300, 400 W for 18.5% m.c. and 0, 400, 500 W for 10.5% m.c.; and exposure times of 5 and 10 min. These parameters were chosen to reach the final temperature of below 70°C. The effect of process parameters on seed moisture loss, seed germination, electrical conductivity of seed soaking water and percentage of infected seeds (IS%) were analyzed using general factorial regression and analysis of variance. The results showed that the most effective factors on moisture loss, after seed moisture content, was exposure time, followed by microwave power and air temperature. While final bed temperature was affected mostly by air temperature, and then by microwave power. Furthermore, based on general full factorial regression and pareto chart of standardized effects, moisture content had by far the most influence on the reduction of IS%. Seed pathogen inoculum reduction, without significant seed viability loss, was obtained by applying microwave power of 300W and set air temperature of 60°C (actual inlet air temperature of 57±1°C) on seeds with m.c. of 18.5% for 10 min. This gave a 27% reduction in IS% (from 82% to 55%).

Application of foam dyeing technology on ultra-fine polyamide filament fabrics with acid dye

2019 ◽  
Vol 89 (23-24) ◽  
pp. 4808-4816 ◽  
Author(s):  
Qing Wang ◽  
Weitao Zhou ◽  
Shan Du ◽  
Pei Xiao ◽  
Ya'nan Zhao ◽  
...  
Keyword(s):  
Moisture Content ◽  
Process Parameters ◽  
Carboxymethyl Cellulose ◽  
Foam Stability ◽  
Color Fastness ◽  
Acid Dye ◽  
Color Strength ◽  
Dyeing Process ◽  
Exhaust Dyeing ◽  
Temperature Time

In this approach, the foam dyeing of polyamide filament fabrics with acid dye has been studied as a clean dyeing technology. The foam dyeing process parameters, including the blow ratio (BR), steaming temperature, time and humidity, were evaluated by color strength and color fastness. The results show that dodecanol and sodium carboxymethyl cellulose (CMC) mixed stabilizer could improve the foam stability and reduce the harm to human health. The optimum batch formula of dodecanol and CMC was 4:6. The K/ S value reached 3.58 at 11 BR, 100℃ steaming temperature, 20 min and 6.59% fabric moisture content. Compared with the exhaust dyeing process, foam dyeing can achieve the same level of color fastness with a higher K/ S value. These results suggest that foam dyeing is a simple and effective method for polyamide filament fabrics with acid dye, which can reduce the consumption of water, chemicals and energy, and accelerate production.

High Temperature Short Time Air Puffed Ready-To-Eat (RTE) Tapioca–Peanut Snack: Process Parameters Optimization

2013 ◽  
Vol 10 (1) ◽  
pp. 191-201
Author(s):  
Chandrakant Ramesh Yewale ◽  
Pallab Kumar Chattopadhyay
Keyword(s):  
High Temperature ◽  
Moisture Content ◽  
Process Parameters ◽  
Initial Moisture Content ◽  
Quality Attributes ◽  
Expansion Ratio ◽  
Final Moisture Content ◽  
Roasted Peanut ◽  
High Temperature Short Time ◽  
Short Time

Abstract Tapioca contains very high starch content and therefore could be used to obtain a good quality puffed product. Tapioca powder added with roasted peanut to give nutty flavor and taste was used to develop ready-to-eat (RTE) snack utilizing high temperature short time (HTST) air puffing process with center composite rotatable design (CCRD). The effects of process parameters viz., puffing temperature (200–260 °C), puffing time (30–90 s), and raw material parameters viz., initial moisture content (30–40%) and roasted peanut proportion (10–20%) on quality attributes such as final moisture content, expansion ratio, color (L value, a value), and crispness of the products were investigated and optimized using response surface methodology (RSM). The optimum quality attributes of the product in terms of final moisture content (4.7%db), expansion ratio (1.67), L value (70.96), a value (1.83), and crispness (12.1) were obtained with 20% added peanut, 35% initial moisture content, 245 °C puffing temperature and 60 s puffing time. The sensory evaluation of the optimally processed snack added with spices to enhance taste, showed the product to be crisp and highly acceptable.

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