摘要:

An apparatus for adjusting a stream of air to definite relative humidities using saturated salt solutions and the application of this equipment to the determination of hygroscopic moisture in grains is described. Data are presented to show that under equilibrium conditions sunflower hulls have a higher moisture content than meats. For oats this condition is reversed. In the lower humidity ranges sunflower and oat hulls show similar moisture contents, which fall about 2% below the values for wheat, oat groats, flax, and sunflower meats computed to an oil-free basis. It is concluded that hygroscopic equilibria in grains are governed more by the structure of the grain and physical absorption phenomena than by the chemical components.

ISSN:1923-4287    

DOI:10.1139/cjr47f-013

出版商:NRC Research Press    

年代:1947

数据来源: NRC

摘要:

A laboratory flash drying unit with continuous feed is described. In tests on sunflowerseed and oats it was possible to lower the moisture content of the hulls several units per cent without appreciably changing the moisture content of the meats. The effect of this change in the moisture distribution between meats and hulls on hulling efficiencies was studied. It was found that flash drying gave a slightly lower percentage of seed hulled with a definite decrease in the percentage of meats broken. Furthermore, the damaged meats were not broken into as small pieces and hence separation of meats and hulls was facilitated.

ISSN:1923-4287    

DOI:10.1139/cjr47f-014

出版商:NRC Research Press    

年代:1947

数据来源: NRC

摘要:

An attempt was made to find a material in which domestic fibreboard cartons could be dipped to produce waterproof packages. The waterproofing agents tested included vinyl resins, cellulose acetates, nitrocelluloses, polystyrene, chlorinated rubber, corn protein – resin, a wood oil drier combination an alkyd, and microcrystalline wax. Agents that did not coat the surface of the box, or gave only a very light coating, were not satisfactory. Wax could not stand rough handling at low temperatures. Two nitrocellulose formulations and one vinyl resin solution were found to be particularly suitable for this application. One of the nitrocellulose waterproofing agents dried at room conditions in 15 min., and boxes coated with it withstood water immersion for over 30 days after rough handling at −40° F. This method of producing waterproof packages appears to be quite practical.

ISSN:1923-4287    

DOI:10.1139/cjr47f-015

出版商:NRC Research Press    

年代:1947

数据来源: NRC

摘要:

A fluorometric method suitable for routine analyses is presented in which interfering substances in papain–takadiastase extracts of pork are precipitated in the presence of 0.02% antimony trichloride and 47.5% ethanol. Antimony trichloride prevents the adsorption of riboflavin upon the precipitate. Recoveries of 95 to 100% are obtained. Determinations by this method correlate well with those obtained microbiologically: for eight samples of fresh pork, four cooked, and four uncooked,r =.94; for 20 samples of cured pork, four cooked, and 16 uncooked,r =.98.

ISSN:1923-4287    

DOI:10.1139/cjr47f-016

出版商:NRC Research Press    

年代:1947

数据来源: NRC

摘要:

The quality of eggs oiled when one day old with eight commercial oils and six mixtures and stored at 70° and 30° F. was assessed by candling, yolk index, and thick white height. Mineral oils with Saybolt viscosities of 70/100 at 100° F. maintained egg quality and prevented weight loss better than oils of lower viscosity. Viscosity of the oil seemed more important than pour point, although at 30° F. there was some indication that a high pour point was advantageous. Oiled eggs maintained their grades two to three times longer than unoiled eggs and lost fromtoas much weight. Heavy oil diluted with mineral spirits did not give as good results as lighter oils of comparable viscosity. The addition of vaseline and magnesium stearate improved the action of the light oils.There was little difference in the quality of eggs dipped into oils maintained at 76°, 100°, and 130° F.

ISSN:1923-4287    

DOI:10.1139/cjr47f-017

出版商:NRC Research Press    

年代:1947

数据来源: NRC

摘要:

A nine filter colour comparator was used to compare egg powders with strips showing the colour of dried egg as received in the United Kingdom. Drying either fresh or frozen eggs did not affect powder colour but GradeBand GradeCeggs gave a product with a more intense yellow colour than GradeAeggs. The area of Canada in which eggs were produced did not affect the colour of the subsequent powder appreciably but powders prepared from eggs produced in May to July, 1945 were a more intense yellow than those from eggs produced in January to April of the same year. Exposure of the liquid egg to light before drying resulted in powders of a duller grey colour than when the liquid was kept in the darkness. Commercial cone-type driers gave powders of a more intense yellow than commercial box-type driers, while powders prepared on the laboratory drier were paler than those prepared on the commercial driers. Coarse powders scattered less of the impinging light than fine powders but the colour quality of the scattered light was unaffected. The addition of a mixture of two dyes, Tartrazme and Sunset Yellow, to liquid egg before drying improved the colour of the resulting powder.

ISSN:1923-4287    

DOI:10.1139/cjr47f-018

出版商:NRC Research Press    

年代:1947

数据来源: NRC

摘要:

A number of substances added to liquid egg before drying had no effect on changes in palatability, fluorescence value, and total carotinoid pigment content of the subsequent powders when stored for 16 weeks at 80° F., for eight weeks at 100° F., or for four weeks at 120° F. Added soya lecithin did not increase the initial fluorescence, but egg lecithin did; added lecithin from either source did not accelerate fluorescence changes during storage. Measurement of vitamin A content in treated or untreated powder showed that loss of this component during four weeks' storage at 120° F. was less marked than during 16 weeks' storage at 80° and 100° F., but, at these lower temperatures, heated whole egg powder, heated dried white, heated dried yolk, and heated or unheated cystine or methionine had a preservative action. Sucrose or sodium bicarbonate retarded vitamin A loss in stored dried yolk. Foaming volume measurements on freshly dried powders containing Nacconol S.N.F., Duponol, Roccal, and Aerosol showed that, in general, the addition of these wetting agents to liquid egg before drying adversely affected the aerating power of the powder. The addition of sucrose improved the baking quality of freshly prepared powders, the addition of lactose had a negligible effect and the addition of whey solids reduced the baking quality. When the powders were stored at 80 and 100° F. these three added substances had a preservative effect; sucrose being most effective and whey solids least effective.

ISSN:1923-4287    

DOI:10.1139/cjr47f-019

出版商:NRC Research Press    

年代:1947

数据来源: NRC

摘要:

Liquid from eggs of various qualities was frozen at −40° F. and stored at 10°, 0°, and −10° F. for 12 months. Powder produced from the defrosted samples was assessed by fluorescence and potassium chloride solution solubility measurements, which showed that liquid from musty or incubator reject eggs gave a less desirable powder than liquid from GradeA, GradeC, or cracked eggs; increase in time of frozen storage decreased the quality of the resulting powder; if frozen storage extended beyond six months, the lowest storage temperature was most desirable; and method of packaging (in Reynold's Metal A-10, or in wax paper with or without added ice) had no effect on the quality of the powder produced. If drying conditions were held constant, increased dilution of the defrosted egg before drying resulted in a poorer powder. It was shown that freezing or defrosting operations should be completed within about one hour.

ISSN:1923-4287    

DOI:10.1139/cjr47f-020

出版商:NRC Research Press    

年代:1947

数据来源: NRC

摘要:

Whole wheat fermentations were started with known numbers ofAerobacillus polymyxain the range from 50 thousand to 4000 million per ml. of mash. Increasing the initial numbers of the bacteria decreased the lag phase and increased the maximum numbers obtained. Although the initial rate of fermentation was increased, all the fermentations were finished at the same time and gave similar yields of 2,3-butanediol.The effects of added nutrients, incubation temperature, aeration, and reduced pressure on bacterial growth in the inoculum media were investigated but none of the treatments used had an appreciable effect on the subsequent fermentation. The use of a backstocking technique appears to be a practical method of inoculation.

ISSN:1923-4287    

DOI:10.1139/cjr47f-021

出版商:NRC Research Press    

年代:1947

数据来源: NRC

摘要:

An attempt was made to reduce the sliding friction of sleigh runners on ice at 20° F., 0° F., and −10° F. by applying heat to the runners. The efficiency of this method was found to be less than 20%. Some doubt is thrown on the simple theory that the low friction on ice is due to a lubricating film of water.

ISSN:1923-4287    

DOI:10.1139/cjr47f-022

出版商:NRC Research Press    

年代:1947

数据来源: NRC