scholarly journals EFFECTS OF BUTTER OIL AND WHEY PROTEINS ADDITION ON VISCOELASTIC PROPERTIES OF CONFECTIONARY DULCE DE LECHE

2014 ◽  
Vol 44 (2) ◽  
pp. 185-188
Author(s):  
M. L. OLIVARES ◽  
M. S. PAULETTI ◽  
S. C. COSTA ◽  
D. DE PIANTE VICÍN ◽  
A. C. RUBIOLO
Keyword(s):  
Experimental Design ◽  
Rheological Behavior ◽  
Viscoelastic Properties ◽  
Whey Proteins ◽  
Frequency Sweep ◽  
Butter Oil ◽  
Two Factors ◽  
Weak Gel

The effect of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de Leche was evaluated. A two factors experimental design (0-8 % p/v of butter oil and 0-1 % p/v of whey proteins) was analysed. Frequency sweep tests were carried out and for all formulations studied a weak gel like behavior was observed. Therefore, results were interpreted using a weak gel model for foods. It was observed that the rheological behavior of the sample with addition of whey proteins and butter oil is significantly different than the others because rheological units interact with greater strength. Even more, the sample without butter oil and with whey proteins addition is composed by less rheological units than the others. It is concluded that the whole addition of butter oil and whey proteins generates a stronger gel matrix, more appropriate for use in confectionary.

PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis)

2015 ◽  
Vol 4 (2) ◽  
pp. 50-55
Author(s):  
Sandra J Nendissa ◽  
Rachel Breemer ◽  
Nikholaus Melamas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Experimental Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Dissolved Solids ◽  
Randomized Experimental Design ◽  
Two Factors ◽  
Four Levels

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

Research on Process Parameter Optimization of the High-Neck Flange Closed Rolling Based on the Orthogonal Experimental Design

2014 ◽  
Vol 494-495 ◽  
pp. 461-465 ◽  
Author(s):  
Bao Shou Sun ◽  
Zhe Hong ◽  
Long Qing Xu ◽  
Xue Dao Shu ◽  
Bo Qin Gu ◽  
...  
Keyword(s):  
Experimental Design ◽  
Parameter Optimization ◽  
Rotational Speed ◽  
Rolling Process ◽  
Process Parameter ◽  
Orthogonal Experimental Design ◽  
Feed Speed ◽  
Initial Blank ◽  
Two Factors ◽  
Deform 3D

This paper simulates the process of the high-neck flange closed rolling on DEFORM-3D and optimizes the rolling process parameter by analyzing the results based on the orthogonal experimental design. For the high-neck flange, the results show that the effects on ellipticity are in the order of the mandrel feed speed, the main roll rotational speed and initial blank temperature. The former two factors show the significance while the initial blank temperature does not show that.

scholarly journals PRODUKTIVITAS LAHAN DAN NKL PADA TUMPANGSARI TIGA VARIETAS JAGUNG PULUT (Zea mays caratina Kulesh) DENGAN BERBAGAI INTERVAL WAKTU TANAM KACANG TANAH (Archis hipogaea L.) SEBAGAI TANAMAN SELA

AGRICA ◽  
2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Kristono Yohanes Fowo
Keyword(s):  
Zea Mays ◽  
Experimental Design ◽  
Dry Weight ◽  
Land Productivity ◽  
Local Varieties ◽  
Dry Land ◽  
Maize Varieties ◽  
Maize Variety ◽  
Two Factors ◽  
Cultivation Technology

Land Productivity and NKL on Tumpangsari Three Maize Variety Cultivation (Zea mays caratina Kulesh) With Various Interval Time Plants (Archis hipogaea L.) as Select Plant. This study aims to determine the combination of timing planting and planting techniques that can improve the productivity of land and NKL values ??on the application of intercropping cultivation technology in dry land conditions in Ende-NTT. The experimental design using Division Split Plot (RPT) consists of two factors repeated three times. The treatment of corn varieties (V1: Local varieties, V2: Uri varieties, V3: Binthe Pulu varieties) while planting time was placed as subplot (T1: Maize planted 15 days after peanut planting T2: Corn is grown together with peanut planting T3: Corn is grown 15 days before planting peanuts, as comparison of each treatment is also planted in monculture, so that obtained 31 units of experiment plot The data collection is done by calculating dry weight of seeds produced by all plant crops in the harvest plots, and the crops in the harvest plots. The results show that intercropping crops between pulut and peanut crops in various pulses maize varieties and peanut planting times increased the productivity of the land 1, with the highest land productivity dida The maize varieties of Uri corn is grown simultaneously with groundnut planting (V2T2) of 1.52 and followed by treatment of local varieties of pulutans planted together with peanut plant (V1T2) of 1.46.

Stability of Black Garlic Extract on Various pH and Temperature

2020 ◽  
Vol 7 (1) ◽  
pp. 17
Author(s):  
Putu Eka Yudhayanti ◽  
I Dewa Gde Mayun Permana ◽  
Komang Ayu Nocianitri
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Garlic Extract ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Processing Temperature ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
New Compounds

Black garlic is a garlic that experiences warming at a certain temperature and time to find higher antioxidant activity. This research aimed to know effect of antioxidant content’s stability of extract BG to pH and temperature. The experimental design used in this research was a completely randomized design with replication, which consisted of two factors. The first factor was pH (4, 6 and 8). The second factor was temperature (30, 50 and 70ºC). Data were analyzed with analysis of variance, followed by Duncan test. The results showed that pH and processing temperature very influential to antioxidant activity, total phenolic and total flavonoid. The results showed that the best treatment was pH 4 and temperature 30ºC which the best resulted antioxidant activity, total phenolic and total flavonoid that stablest. The resulted of antioxidant activity, stability of total phenolic and total flavonoid that were 75,13%, 42,47% and 77,71%. The treatment of pH and processing temperature change compounds of extract black garlic. Myricetin and quercetin appeared on treatment pH 4 with temperature 30ºC and pH 8 with temperature 70 ºC. The treatment of pH and processing temperature of black garlic extract reduced antioxidant activity, total phenol and total flavonoid. pH and temperature form new compounds.

Torque Rheological Properties of Bamboo Flour/PP Composites

2011 ◽  
Vol 391-392 ◽  
pp. 138-142
Author(s):  
Wen Bin Yang ◽  
Ming Xin Zhang ◽  
En Hui Chen
Keyword(s):  
Rheological Behavior ◽  
Flow Behavior ◽  
Orthogonal Test ◽  
Weight Percentage ◽  
Two Factors ◽  
Pp Composites ◽  
Bamboo Flour ◽  
Reinforced Thermoplastics ◽  
The Given ◽  
Made In

The rheological behavior of plant flour reinforced thermoplastics composites is very important to practical industry, however few research especially research about bamboo flour reinforced polypropylene(PP) composites is available regarding rheological field. In this paper, the torque rheometer made in Shanghai was used to examine the flow behavior of bamboo flour filled PP composites. The orthogonal test was adopted to analyze how three factors(weight percentage of bamboo, weight percentage of MAPP and rotate speed) influence the behavior of composites. The result indicated that bamboo flour filled PP composites was pseudo-plastics or shear-thinning flow under the experimental condition investigated. The effect of weight percentage of bamboo on rheological peoperties was signigficant,but the effect of both of the rest of two factors on rheological was not significant under the given experimental condition.

Influence of ultrasound on chemically induced gelation of micellar casein systems

2013 ◽  
Vol 80 (2) ◽  
pp. 138-143 ◽  
Author(s):  
Jayani Chandrapala ◽  
Bogdan Zisu ◽  
Sandra Kentish ◽  
Muthupandian Ashokkumar
Keyword(s):  
Viscoelastic Properties ◽  
Surface Hydrophobicity ◽  
Gel Strength ◽  
Gel Properties ◽  
Dairy Processing ◽  
Chemically Induced ◽  
Micellar Casein ◽  
Protein Gelation ◽  
Protein Gels ◽  
Weak Gel

Gelation is a significant operation in dairy processing. Protein gelation can be affected by several factors such as temperature, pH, or enzyme addition. Recently, the use of ultrasonication has been shown to have a significant impact on the formation of whey protein gels. In this work, the effect of ultrasonication on the gelation of casein systems was investigated. Gels were formed by the addition of 7·6 mm Tetra Sodium Pyro Phosphate (TSPP) to 5 wt% micellar casein (MC) solutions. Sonication at 20 KHz and 31 W for up to 30 min changed the surface hydrophobicity of the proteins, whereas surface charge was unaltered. Sonication before the addition of TSPP formed a firm gel with a fine protein network and low syneresis. Conversely, sonication after TSPP addition led to an inconsistent weak-gel-like structure with high syneresis. Gel strength in both cases increased significantly after short sonication times, while the viscoelastic properties were less affected. Overall, the results showed that ultrasonication can have a significant effect on the final gel properties of casein systems.

Heterogeneous Blends of Polymers. Rheology and Morphology

1976 ◽  
Vol 49 (1) ◽  
pp. 93-104 ◽  
Author(s):  
G. N. Avgeropoulos ◽  
F. C. Weissert ◽  
P. H. Biddison ◽  
G. G. A. Böhm
Keyword(s):  
Shear Modulus ◽  
Rheological Behavior ◽  
Viscoelastic Properties ◽  
Practical Interest ◽  
Relative Importance ◽  
Network Parameters ◽  
Blend Morphology ◽  
Molecular Interpretation

Abstract A single polymer pair (BR and EPDM) was used to confirm experimentally rheology-morphology relationships that have been previously gleaned from comparison of a variety of blend systems. The relative importance of the primary factors which govern blend morphology (composition and relative mixing viscosity of the components) was determined over the range of practical interest. In addition, correlation of mixing rheology with more accurate and complete shear modulus data allowed (a) molecular interpretation of rheological behavior in terms of network parameters, such as physical entanglements, and (b) estimation of the elastic and loss components of the shear modulus during mixing. An attempt was made at explaining the dependence of blend morphology on the viscoelastic properties of the components in terms of a fracture or tearing mechanism.

scholarly journals PENGARUH LAMA PEMANASAN DAN KADAR AIR YANG BERBEDA TERHADAP NILAI GLUKOSA DAN TOTAL KARBOHIDRAT PADA POLLARD

2019 ◽  
Vol 17 (1) ◽  
pp. 69-75
Author(s):  
Ikhsan I. Akbar ◽  
Marry Christiyanto ◽  
Cahya Setya Utama
Keyword(s):  
Experimental Design ◽  
Water Content ◽  
Total Carbohydrate ◽  
Glucose Content ◽  
Total Carbohydrate Content ◽  
Randomized Design ◽  
Secondary Factor ◽  
Two Factors ◽  
Carbohydrate Contents ◽  
Heating Duration

This study aims to determine the effects of different heating duration and water content on glucose and total carbohydrate in pollard. The experimental design in this study used a complete randomized design with two factors, of which are heating duration as the primary factor (T1=15 minutes and T2=30 minutes) water contentas the secondary factor (A1=25%, A2=50%, and A3=75%) with 3 replications. On glucose content, the duration ofheat treatment showed significant effect (p<0,05), while difference in water content didnot. On total carbohydrate content, the different water contentshowed significant effect (p<0,05), whereas different heating duration did notshow any significant effect. The research concludes that heating duration and water affects significantly on glucose and total carbohydrate contents, respectively. It is recommended that further research by digestibility analysis is needed to support the result of this research.

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