摘要:

AbstractBecause of the increasing demand of corn by‐products the starch industry processes larger quantities of corn. The increasing use of combine‐harvesters and hot air dryers set the problem to find out conditions which do not alter the intrinsic value of the kernels and to define new quality criteria. An experimental research programm with a laboratory pilot plant gave the following main results:Preliminary storage conditions before drying affect the corn quality. When corn is dried in one stage drying affects the starch yield. Classical commercial gradings are not sufficient to estimate the wet‐milling properties, and have to be extended by physico‐chemica

ISSN:0038-9056    

DOI:10.1002/star.19730250802

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

The Influence of Clarifying Agents and Their Amounts on Determination of Starch Content of Cereals and Milling By‐ProductsBased on chemical analyses and statistical evaluation the clarifying agent after Carrez in amounts of 3 to 5 ml is recommended for starch determination according to Ewers in barley groats. Results obtained with same amounts of sodium and ammonium molybdate come very close to those obtained with this clarifying agent. Lead acetates and phosphotungstic acid as proposed at times proved to be inept.For feed products and bran the clarifying agent after Carrez and both molybdates are recommended in amounts of 5 ml or more. Sodium molybdate should be preferred to ammonium molybdate. Once again phosphotungstic acid proved least effective as a clarifying agent. It lead to significantly low value

ISSN:0038-9056    

DOI:10.1002/star.19730250803

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractThe examination of heterogeneous starch oxidation with hypochlorite in buffered systems showed that the oxidation rate was highest at pH 7. During starch oxidation in unbuffered systems the pH of the solution decreased. The hydroxyl groups of starch take an active part in the oxidation rate which decreased when C‐2 and C‐3 hydroxyls were blocked. Investigation of oxidation with chlorine in light and in heavy water suggests that the formation of protons in the acidic medium and repulsion between anions in the alkaline medium decrease the oxidation r

ISSN:0038-9056    

DOI:10.1002/star.19730250804

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractA potentiometric method for the determination of chloride ion in corn syrup was developed. Chloride is titrated with silver nitrate and the end point determined by a specific chloride‐ion electrode. The method is applicable to normal and deionized corn syrups. The recoveries of added chloride ranged from 97 to 101 percent. The relative standard deviation in a series of six determinations was 0.51

ISSN:0038-9056    

DOI:10.1002/star.19730250805

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractThe stability properties of dextran nitrates, prepared by nitric acid alone and by mixed acids, have been determined and their stabilisation has been also attempted. While the stability of the crude dextran nitrates varied appreciably according to the method of preparation, the stabilised forms possessed closely similar stability properties.The stability of the nitrated α‐D‐glucose polymeric carbohydrate dextran, as previously reported in the case of other α‐D‐glucose polymeric carbohydrate nitrates, is now apparently found much lower than that of the nitrated β‐D‐glucose polymeric carbohyd

ISSN:0038-9056    

DOI:10.1002/star.19730250806

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

摘要:

AbstractChanges in the physical characteristics of reconstituted, dehydrated yam (Dioscorea rotundata) flour, during storage at different temperatures, were followed by rheological tests and X‐ray studies. The rate of change of these characteristics was found to be temperature dependent, decreasing with increase in storage temperature. X‐ray patterns obtained were typical of those expected with tuber starches. When quantified the X‐ray results agreed well with the rheological data obtained. The rates of change observed were many times faster than those reported for wheat doughs, a phenomenon not yet satisfactorily expl

ISSN:0038-9056    

DOI:10.1002/star.19730250807

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730250808

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730250809

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730250810

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19730250801

出版商:WILEY‐VCH Verlag GmbH    

年代:1973

数据来源: WILEY