摘要:

Whole milk was concentrated using Romicon PM50 membranes. Rententate and permeate were analyzed for total solids, protein (TKN) and fat at five concentration levels. The effects of pressure, concentration, fiber length and several milk pretreatments on flux were examined. A 5X concentrate was prepared containing 37.2% solids, 13.3% protein and 17.8% fat. The highest initial and 4X fluxes were obtained using a pressure differential of 1.4 kg/cm2‐ 2.11/0.7 (20 psig ‐ 30/10). Flux declined slowly with concentration to 3X (20% loss) and decreased more rapidly thereafter. Higher fluid velocities were deemed responsible for 27% higher initial flux and 47% higher 4X flux when a shorter module was employed (63.5 versus 109.2 cm). Clarification, pasteurization and/or homogenization had little effect on flux at either le

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1982.tb00273.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThe blunting rate of the disc knives in the filleting process is influenced by the anatomical location of the cut, cutting time and temperature of the fish body. The head cutting, abdominal‐bone cutting and spinal bone separating knives blunt faster due to the structural differentiation in the fish body. The longer cut at the spinal bone separation also increases the blunting rate. Lowering the fish temperature from 285°K to 258°K (+12 to ‐15° C) accelerated the blunting rate of the knives about 2.4

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1982.tb00274.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThe multiple effects of the method of protein recovery on food protein functionality are presented. The results indicate the influence of method of protein coagulation (heat coagulation versus coagulation at room temperature) and type of coagulant (HCl, FeCl3, Al2(SO4)3, citric acid) on protein solubility, water binding capacity and baking properties. Dehydration conditions such as air inlet/outlet temperature (120‐125/42‐42° C to 190‐195/70‐72°C) or pH of the protein coagulate (pH 4 to 8) as well as methods of dehydration (freeze‐, spray‐, drum‐drying) affected the water binding capacity and protein solubility of plant protein concentrates. Insignificant correlations (P<0.01) existed between solubility values and water binding capacity data. Marked effects of the interactions between method of dehydration, protein source or dehydration temperature and pH of the coagulate on protein functionality were found.Based on the data presented it is proposed to develop processes for the production of protein concentrates with “tailored” functionality by selecting specific protein recovery processes and by mixing differently processed p

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1982.tb00275.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThis paper is concerned with the effect of heat and shear on the rheological properties of defatted soy dispersions and doughs of 30 to 60% flour by weight. Capillary and rotary rheometers (Rheometrics Mechanical Spectrometer) were used to heat doughs up to 75° C and shear them simultaneously. In one series of experiments using a modified Instron capillary rheometer the doughs were heated to several different temperatures and then sheared. The linear viscoelastic properties of the dough which were determined by means of a plate‐plate rheometer were then compared to the fresh dough and those of a heated but nonsheared dough. In another experiment a cone‐and‐plate rheometer was used to heat and shear the dough. The linear viscoelastic response of the dough was used to monitor any changes as it was heated and sheared. It was observed that only in the higher moisture dispersions (i.e., moisture contents greater than 50%) were there any signs of an increase in rheological properties which might be associated with “cooking”. It was concluded that cooking of soy flour doughs most likely does not involve the formation of a permanent network formed by covalent chemical bonds. Hence, in extrusion cooking processes involving soy flour doughs, it may not be necessary to treat the rheological properties of the dough as a thermosett

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1982.tb00276.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1982.tb00277.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1982.tb00272.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY