摘要:

Freezing irreversibly increased the viscosity of yolk and whole egg, but did not affect the white. Vigorous mechanical treatment before freezing reduced the viscosity of defrosted yolk, white, and whole egg. The viscosity of defrosted yolk and whole egg increased with increase in freezing or thawing time. Mechanical pretreatment or differences in freezing time did not affect the baking quality of defrosted egg products. Freezing reduced the baking quality of yolk and whole egg, but the baking quality improved after storage for about three months at − 10° and 0° F., and then decreased. A thawing time of four hours resulted in yolk or whole egg of better baking quality than thawing times of 0.03, 24, or 48 hr. There was no relation between viscosity and the baking quality of these egg products. The addition of 2% sodium chloride was equivalent to the addition of 8% sucrose in preserving the foaming quality of frozen yolk.

ISSN:1923-4287    

DOI:10.1139/cjr49f-023

出版商:NRC Research Press    

年代:1949

数据来源: NRC

摘要:

Some 200 samples of pure varieties of barley, oats, and wheat grown in Manitoba in 1946 were assayed for thiamine and riboflavin. Expressed as micrograms per gram the averages and ranges for thiamine were: barley 4.06 (3.3 to 4.9), oats 5.99 (4.4 to 7.9), wheat 4.28 (3.5 to 5.7); for riboflavin: barley 1.28 (0.9 to 1.9), oats 1.25 (0.8 to 1.7), wheat 1.12 (0.8 to 1.4). A varietal effect on thiamine content was noted. Plush barley contains more than OAC 21, Exeter oats more than either Ajax or Vanguard, and Carlton wheat more than Regent, which in turn has a higher content than Thatcher. No varietal effects on riboflavin contents were found in any of the cereals. Neither thiamine nor riboflavin content of the cereals was determined by the soil zone in which they were grown. Significant positive correlations were found between protein and thiamine in oats and barley, protein and riboflavin in wheat, and ash and riboflavin in barley. A significant negative correlation between ash and thiamine in oats was observed.

ISSN:1923-4287    

DOI:10.1139/cjr49f-024

出版商:NRC Research Press    

年代:1949

数据来源: NRC

摘要:

A simple electrical meter has been devised for estimating the moisture content of grain. It accommodates a 190 gm. sample which forms the dielectric of a condenser in the plate tuning circuit of a triode crystal oscillator. An increase in the dielectric constant due to moisture in the sample is compensated for by removing capacity from a variable condenser attached to the dial of the instrument. A piezoelectric plate determines the frequency at which the triode section of the tube will oscillate, and this state is indicated by a change in the shadow angle of the indicator section of the same tube. The meter has been calibrated with 159 samples of Canadian hard red spring wheat; the standard error of estimate was found to be 0.36 over the range from 10 to 17% moisture.

ISSN:1923-4287    

DOI:10.1139/cjr49f-025

出版商:NRC Research Press    

年代:1949

数据来源: NRC