摘要:

ABSTRACTHeat transfer studies were performed with clay suspensions and sugar solutions in 303 × 406 cans heated singly in a flame process simulator. Experimental results show that the can wall temperature does not reach excessive temperatures and that the temperature distribution throughout the can is uniform. The slowest heating point was on the axis near the end of the can but this temperature lagged the center temperature by less than 3°C even with adverse heating conditions (i.e., no head space).The liquid‐side heat transfer coefficient in 60% sucrose solution at 30 rpm was measured to be 466 ± 34 W/m2K based on the cylindrical area of the can. Rotational speed had only a small effect on heating rate in the range of 10 to 120

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1980.tb00248.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTHeats of adsorption and adsorption coefficients for the reversible adsorption of several aliphatic alcohols, aldehydes, and ketones on soy protein were measured using gas chromatography. The physical state of protein samples was changed by heating at100°C and121°C at moisture contents of29%and40%.A comparison was made with values for untreated soy isolate and sheared soy isolate, and the effects of moisture, temperature, and their interaction were examined by analysis of variance. Heats of adsorption were unchanged, but changes in adsorption coefficients of the treated samples demonstrated a significant decrease in binding that can be attributed to protein denaturation. The response depended on the interaction of moisture and temperature effect

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1980.tb00249.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTGrains of brown rice, paddy variety IR‐8,were subjected to two types of uniaxial compressive loading, constant displacement rate and sinusoidally varying stress, to determine behavior over a wide range of time scale. Grains from four different moisture level groups were used.With a time decrease from120to1.6 × 10−4s the relaxation modulus increased15, 25, 16and20fold at respective moisture contents of12, 17, 22and27%.A master relaxation curve for each moisture content is presented. Understanding the viscoelastic behavior of brown rice as a function at time and moisture content is basic to the solution of stress‐strain analysis pr

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1980.tb00250.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTAlternate methods of parboiling of paddy, in place of conventional steam‐parboiling, for obtaining improved hydration ability in the parboiled rice were explored. Ratnachudi variety, a medium‐grained, tallindica,high‐amylose rice, was used. The paddy was soaked in warm water to a saturation moisture level (ca30%,w.b.). The soaked paddy was dried by either exposing it to very hot air(150°—200°C) or by roasting it in hot sand(250°—300°C) for a few minutes. It was observed that under appropriate high‐temperature conditions paddy got simultaneously dried and parboiled by both the above treatments. Parboiled rice so produced was examined for appearance (translucence, color), milling breakage, alkali degradation pattern and starch retrogradation. It was found to be quite comparable to normal steam‐parboiled rice in all respects, except that it showed the desirable property of improved hydration ability due to lowering of starch retrogradation. Possible development of the technique into commercial pro

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1980.tb00251.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY