WorldWideScience

Sample records for caking power

  1. Golden Nuclear Power:A Big Cake of Irresistible Temptations

    Institute of Scientific and Technical Information of China (English)

    Pang Bo; Wang Ben

    2006-01-01

    @@ By 2020, the nuclear power installed capacity in China will go up from 8700 MW in 2005 to 40,000 MW. It signifies that30 generating units with a capacity of 1000 MW each will have been built. In fact, the development of nuclear power wants not merely enthusiasm. "The national policy maintains that we should take a road of localized development This is of great benefit to the expansion of nuclear power in China. However, many people still doubt whether the manufacturing capability and level can meet the requirements of nuclear safety, and multiple introductions are not good for digestion and assimilation, so that there exist potential risks in operation, maintenance and technical support," said Zeng Qingxiong, manager of financing section, Daya Bay Financial Company, China Guangdong Nuclear Power Holding Co. Ltd (CGNPC).

  2. Celebratory Cakes

    Science.gov (United States)

    Mahoney, Ellen

    2012-01-01

    Cakes are no longer the simple desserts they once were. The cake has evolved into an elaborate, sculptural form that represents a special occasion. Sculptural cake forms have become expressive designs using three-dimensional shapes, an array of surface textures, and a range of colors. The use of cakes in the artwork of David Gilhooly, Wayne…

  3. The Classical Cake Problem

    Science.gov (United States)

    Nelson, Norman N.; Fisch, Forest N.

    1973-01-01

    Discussed are techniques of presentation and solution of the Classical Cake Problem. A frosted cake with a square base is to be cut into n pieces with the volume of cake and frosting the same for each piece. Needed are minimal geometric concepts and the formula for the volume of a prism. (JP)

  4. Basic Cake Decorating Workbook.

    Science.gov (United States)

    Bogdany, Mel

    Included in this student workbook for basic cake decorating are the following: (1) Drawings of steps in a basic way to ice a layer cake, how to make a paper cone, various sizes of flower nails, various sizes and types of tin pastry tubes, and special rose tubes; (2) recipes for basic decorating icings (buttercream, rose paste, and royal icing);…

  5. Simultaneous Cake Cutting

    DEFF Research Database (Denmark)

    Balkanski, Eric; Branzei, Simina; Kurokawa, David;

    2014-01-01

    We introduce the simultaneous model for cake cutting (the fair allocation of a divisible good), in which agents simultaneously send messages containing a sketch of their preferences over the cake. We show that this model enables the computation of divisions that satisfy proportionality — a popular...... fairness notion — using a protocol that circumvents a standard lower bound via parallel information elicitation. Cake divisions satisfying another prominent fairness notion, envy-freeness, are impossible to compute in the simultaneous model, but admit arbitrarily good approximations....

  6. Online Cake Cutting

    CERN Document Server

    Walsh, Toby

    2010-01-01

    We propose an online form of the cake cutting problem. This models situations where players arrive and depart during the process of dividing a resource. We show that well known fair division procedures like cut-and-choose and the Dubins-Spanier moving knife procedure can be adapted to apply to such online problems. We propose some desirable properties that online cake cutting procedures might possess like online forms of proportionality and envy-freeness, and identify which properties are in fact possessed by the different online cake procedures.

  7. Cutting Cakes Correctly

    CERN Document Server

    Hill, Theodore P

    2008-01-01

    Without additional hypotheses, Proposition 7.1 in Brams and Taylor's book "Fair Division" (Cambridge University Press, 1996) is false, as are several related Pareto-optimality theorems of Brams, Jones and Klamler in their 2006 cake-cutting paper.

  8. Compression of Cake

    Science.gov (United States)

    Nason, Sarah; Houghton, Brittany; Renfro, Timothy

    2012-03-01

    The fall university physics class, at McMurry University, created a compression modulus experiment that even high school students could do. The class came up with this idea after a Young's modulus experiment which involved stretching wire. A question was raised of what would happen if we compressed something else? We created our own Young's modulus experiment, but in a more entertaining way. The experiment involves measuring the height of a cake both before and after a weight has been applied to the cake. We worked to derive the compression modulus by applying weight to a cake. In the end, we had our experimental cake and, ate it too! To cite this abstract, use the following reference: http://meetings.aps.org/link/BAPS.2012.TSS.B1.1 APS Home | APS Meetings | Join APS | Help | Contact APS Meetings var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www."); document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E")); try var pageTracker = gat.getTracker("UA-324916-13"); pageTracker.trackPageview(); catch(err)

  9. Layer-Cake Earth

    Science.gov (United States)

    Tedford, Rebecca; Warny, Sophie

    2006-01-01

    In this article, the authors offer a safe, fun, effective way to introduce geology concepts to elementary school children of all ages: "coring" layer cakes. This activity introduces the concepts and challenges that geologists face and at the same time strengthens students' inferential, observational, and problem-solving skills. It also addresses…

  10. A Piece of Cake.

    Science.gov (United States)

    Aceto, Jeffrey T.

    1995-01-01

    A civil engineer describes his first day as a substitute teacher. Despite detailed lesson plans and good intentions, maintaining an orderly class environment is far from a "piece of cake." Recess duty is an ordeal, and lunch in the shabby teacher's lounge is uninspiring. The biggest benefit is appreciation of what constitutes a full-time teacher's…

  11. Should Moon Cakes Be Taxed?

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    It is a custom in China that when the Mid-Autumn Festival draws near, a company or organization will offer its staff moon cakes, as non-cash benefits. It has recently been reported that these noncash benefits, such as moon cakes, should be taxed according to their value, which has spurred heated debate.

  12. Should Moon Cakes Be Taxed?

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    It is a custom in China that when the Mid-Autumn Festival draws near,a company or organization will offer its staff moon cakes,as non-cash benefits.It has recently been reported that these noncash benefits,such as moon cakes,should be taxed according to their value,which has spurred heated debate.

  13. "Toilet cake" encephalopathy.

    Science.gov (United States)

    Zhang, Zhentao; Moreno, Alejandro

    2014-01-01

    Paradichlorobenzene (PDB) is an aromatic compound found in several household insect repellents and deodorizers. Paradichlorobenzene may cause dependence and damage when inhaled or ingested. Prior cases of PDB neurotoxicity involved ingestion or inhalation of mothballs or occupational exposure. We report the first case of PDB neurotoxicity from chronic toilet bowl deodorizers ("toilet cake") sniffing. A 19-year-old woman, 4 weeks postpartum, presented with gradual mental status deterioration, lethargy, and general weakness for 2 weeks. On physical examination, the patient was found to have a strong odor of deodorizer and diffuse hyperpigmented skin lesions, with scratch marks in neck, axillae, trunk, and 4 limbs. She was alert but unable to communicate or follow commands. Ataxia, hyporeflexia, cogwheel rigidity, and decreased muscle tone were also noted. Laboratory tests revealed only normocytic anemia. A brain magnetic resonance imaging scan showed enhancement within the splenium of the corpus callosum. Postpartum depression, psychosis, and panhypopituitarism were excluded. Family members reported on further questioning that the patient was a habitual "toilet cake" sniffer for an unknown period. A urine test for 2,5-dichlorophenol (a PDB metabolite) level was 620 mg/L (3100 times higher than the average concentration with household exposure). Her clinical condition and body odor remained unchanged during the 30-day hospitalization and the skin findings improved. PMID:25187976

  14. Preparation of food supplements from oilseed cakes

    OpenAIRE

    Sunil, L.; Appaiah, Prakruthi; Prasanth Kumar, P. K.; Gopala Krishna, A. G.

    2014-01-01

    Oilseed cakes have been in use for feed preparation. Being rich in proteins, antioxidants, fibers, vitamins and minerals, oilseed cakes have been considered ideal for food supplementation. These oilseed cakes can be processed and made more palatable and edible by suitable treatments and then incorporated as food supplements for human consumption. Rice bran pellets (RBP), stabilized rice bran (SRB), coconut cake (CC) and sesame cake (SC) were taken up for the study. These were mixed with disti...

  15. Let Them Eat Faux Cake

    Science.gov (United States)

    Peace, Suze

    2012-01-01

    In this article, students create a "faux" cake sculpture. It is a three-dimensional artwork made of paper, colored with markers, and decorated with old marker caps and polystyrene packing peanuts for icing swirls.

  16. A Doubly Exponentially Crumbled Cake

    CERN Document Server

    Christ, Tobias; Gebauer, Heidi; Matoušek, Jiří; Uno, Takeaki

    2011-01-01

    We consider the following cake cutting game: Alice chooses a set P of n points in the square (cake) [0,1]^2, where (0,0) is in P; Bob cuts out n axis-parallel rectangles with disjoint interiors, each of them having a point of P as the lower left corner; Alice keeps the rest. It has been conjectured that Bob can always secure at least half of the cake. This remains unsettled, and it is not even known whether Bob can get any positive fraction independent of n. We prove that if Alice can force Bob's share to tend to zero, then she must use very many points; namely, to prevent Bob from gaining more than 1/r of the cake, she needs at least 2^{2^{\\Omega(r)}} points.

  17. Equilibrium Analysis in Cake Cutting

    DEFF Research Database (Denmark)

    Branzei, Simina; Miltersen, Peter Bro

    2013-01-01

    Cake cutting is a fundamental model in fair division; it represents the problem of fairly allocating a heterogeneous divisible good among agents with different preferences. The central criteria of fairness are proportionality and envy-freeness, and many of the existing protocols are designed to...... guarantee proportional or envy-free allocations, when the participating agents follow the protocol. However, typically, all agents following the protocol is not guaranteed to result in a Nash equilibrium. In this paper, we initiate the study of equilibria of classical cake cutting protocols. We consider one...... of the simplest and most elegant continuous algorithms -- the Dubins-Spanier procedure, which guarantees a proportional allocation of the cake -- and study its equilibria when the agents use simple threshold strategies. We show that given a cake cutting instance with strictly positive value density...

  18. Convective drying of sludge cake

    Science.gov (United States)

    Chen, Jianbo; Peng, Xiaofeng; Xue, Yuan; Lee, Duujong; Chu, Chingping

    2002-08-01

    This paper presented an experimental study on convective drying of waste water sludge collected from Beijing GaoBeiDian Sewage Treatment Plant, particularly on the correlation between the observed shrinkage dynamics of sludge cake and the drying curve. During the initial stage of drying the process resembles to that of a particulate bed, in which moisture diffuses and evaporates at the upper surface. Conventional drying theory assuming a diffusion-evaporating front interprets this period of drying. Consequently, owing to the very large shrinkage ratio of the dried cake, cracks emerges and propagates on and within the cake body, whence inducing evaporating channel that facilitates the water removal. This occurrence compensates the reduction of surface area for evaporation, whence extending the constant-rate period during the test. Afterwards, the cracks meet with each other and form isolated cake piles, while the subsequent drying occur mainly within these piles and the conventional theory fails. The transition between the drying on a plain cake layer and that on the isolated piles demonstrates the need to adopt distinct descriptions on these two regimes of drying for the sludge cake.

  19. China to Ban Unlicensed Production of Cakes and Moon Cakes Next Year

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    @@ On August 29th, Pu Changcheng, Deputy Director of AQSIQ, addressing a national press conference on cake and moon cake quality safety market access, reported that as of the end of July 2007, 761cake and moon cake enterprises had gained market access qualifications and had obtained food production licenses.

  20. "Criminal village" : cake uncle and cake delivery in rural China

    OpenAIRE

    Zhang, Xi; 张希

    2013-01-01

    With the study of cake uncles and cake delivery in rural areas of southern China, this thesis intends to explore how peasants become criminals and how criminal villages emerge during the rapidly emerging process of modernization in China since the economic reforms started in the late 1970s. The fieldwork of this study took place in Fang town, Ning county, in a southern province in China. In order to protect the identity of the informants and interviewees, Fang town and Ning county are not the...

  1. Online Cake Cutting (published version)

    CERN Document Server

    Walsh, Toby

    2011-01-01

    We propose an online form of the cake cutting problem. This models situations where agents arrive and depart during the process of dividing a resource. We show that well known fair division procedures like cut-and-choose and the Dubins-Spanier moving knife procedure can be adapted to apply to such online problems. We propose some fairness properties that online cake cutting procedures can possess like online forms of proportionality and envy-freeness. We also consider the impact of collusion between agents. Finally, we study theoretically and empirically the competitive ratio of these online cake cutting procedures. Based on its resistance to collusion, and its good performance in practice, our results favour the online version of the cut-and-choose procedure over the online version of the moving knife procedure.

  2. Tea and cake [second edition

    OpenAIRE

    Wood, Philippa; MacLellan, Tamar

    2011-01-01

    Tea & Cake is an edited version of the original book produced by Philippa Wood in 2007. The book takes a nostalgic look at childhood memories of ‘baking with mother’ or special tea-time treats. The book combines ink-jet printing with typewritten text and rubber stamps; doilly end-papers and embroidered traycloth covers.

  3. Antioxidative Polyphenols from Defatted Oilseed Cakes: Effect of Solvents

    Directory of Open Access Journals (Sweden)

    Sue-Siang Teh

    2014-02-01

    Full Text Available Defatted hemp, flax and canola seed cakes were extracted with different solvent systems namely methanol, ethanol, acetone, methanol 80%, acetone 80% and mixed solvent of methanol:acetone:water (MAW, 7:7:6, v/v/v. Each extract was analyzed for antioxidant capacity using ferric reducing/antioxidant power (FRAP and 2,2-diphenyl-1-picrylhydrazyl (DPPH radical scavenging assays. MAW exhibited the highest extraction of phenolic and flavonoid contents in the seed cakes, followed by acetone 80% and methanol 80%. The antioxidant capacity was proportional to the polyphenols recovery in the extracts. Canola seed cakes possessed the highest recovery of polyphenols and antioxidant capacity, followed by hemp and flax seed cakes. MAW extract of canola contained total phenolic content, 2104.67 ± 2.52 mg GAE/100 g fresh weight; total flavonoids, 37.79 ± 0.04 mg LUE/100 g fresh weight; percentage inhibition of DPPH•, 33.03 ± 0.38%; FRAP assay, 8.78 ± 0.07 μmol Fe (II/g fresh weight. Identification of individual polyphenol compounds were performed HPLC. MAW extract of canola had the highest (P < 0.05 concentration of all individual polyphenols except gallic acid and catechin. Highest concentration of quercetin and luteolin in MAW extract of hemp was obtained among all solvent systems.

  4. Packing a cake into a box

    CERN Document Server

    Skopenkov, Mikhail

    2010-01-01

    Given a cake in form of a triangle and a box that fits the mirror image of the cake, how to cut the cake into a minimal number of pieces so that it can be put into the box? The cake has an icing, so that we are not allowed to put it into the box upside down. V.G. Boltyansky asked this question in 1977 and showed that three pieces always suffice. In this paper we provide examples of cakes that cannot be cut into two pieces to put into the box. This shows that three is the answer to V.G. Boltyansky's question. Also we give examples of cakes which can be cut into two pieces.

  5. Performance of Cooled Cone Grinding Machine in Cocoa Cake Processing

    Directory of Open Access Journals (Sweden)

    Hendy Firmanto

    2015-08-01

    Full Text Available The process of cocoa paste pressing has a function to separate the fatty component of cocoa from its cake. Cocoa paste is further processed into cocoa powder using grinding machine for cocoa cake. The cooled cone type of cocoa grinding machine is used to solve the problem of plug in the maschine caused by melting of fat in cocoa cake due to hot effect as a result of friction in the grinding machine. Grinding machine of cocoa has conical form of cylinder for grinding and stator wall wrapped by source of cold and closed with jacket wool. Research was conducted at Kaliwining Experimental Garden of Indonesian Coffee and Cocoa Research Institute (ICCRI using cocoa cake containing 26.75% originated from Forastero type of cocoa seed. The capacity and recovery of the machine was influenced by space between rotor cylinder and stator wall. Grinding machine operated at cooling temperature of 25.5oC and space between rotor – stator 0.9 cm and the capacity of 187.5 kg/hour with recovery of 200 mesh cocoa powder as much as 24%. The maximum  power of machine required  was 2.5 kW with efficiency of  energy transfer of 97%. Results of proximate analysis showed that there was no change of protein content, but protein and carbohydrate content increased after processing, i.e. from 5.70% and 59.82% into 5.80% and 61.89% respectively.Key words : cocoa cake, cooling, grinding, cocoa powder 

  6. Packing a cake into a box

    KAUST Repository

    Skopenkov, Mikhail

    2011-05-01

    Given a triangular cake and a box in the shape of its mirror image, how can the cake be cut into a minimal number of pieces so that it can be put into the box? The cake has icing, so we are not allowed to put it into the box upside down. V. G. Boltyansky asked this question in 1977 and showed that three pieces always suffice. In this paper we provide examples of cakes that cannot be cut into two pieces to be put into the box. This shows that three is the answer to Boltyansky\\'s question. We also give examples of cakes which can be cut into two pieces. © THE MATHEMATICAL ASSOCIATION OF AMERICA.

  7. Cake creep during filtration of flocculated manure

    DEFF Research Database (Denmark)

    Christensen, Morten Lykkegaard; Keiding, Kristian

    distribution of N and P on the fields. Filtration is a useful method for such a separation. Furthermore, chemicals can be added to flocculate the solids and thereby increase the filterability i.e. the specific filter-cake resistance can be reduced from 1015 m/kg to 1011 m/kg. Both the amount of added chemicals...... suggested that the discrepancy between the filtration theory and the observed filtration behaviour is due to a time-dependent collapse of the formed cake (creep). This can also explain the observed behaviour when flocculated manure is filtered. The filtration data can be simulated if cake creep is adopted...... in the filtration model. The calculation shows that the specific filter-cake resistance increases by a factor of 3 during the filtration. Thus, the impact of cake creep is significant when organic materials such as manure are filtered....

  8. Peanut cake concentrations in massai grass silage

    Directory of Open Access Journals (Sweden)

    Luciano S. Lima

    2013-03-01

    Full Text Available Objective. This experiment was conducted to evaluate the best concentration of peanut cake in the ensiling of massai grass of the chemical-bromatological composition, fermentative characteristics, forage value rate, ingestion estimates, and digestibility of dry matter in the silage. Materials and methods. The experiment was carried out at the Experimental Farm of São Gonçalo dos Campos at the Federal University of Bahia, Brazil. The treatments consisted of massai grass that was cut at 40 days and dehydrated, in addition to 0%, 8%, 16%, and 24% peanut cake in the fresh matter and treatment without cake. The material was compressed in experimental silos (7 liter that were opened after 76 days. Results. The addition of 8-24% peanut cake improved the silage’s chemical-bromatological parameters, increased the dry matter and non-fiber carbohydrates and reduced the fibrous components. There was a linear increase in the estimated values of digestibility and the ingestion of dry matter depending on the levels of peanut cake in the silage. There was an improvement in the fermentative characteristics, with a quadratic effect positive for levels of ammoniacal nitrogen. The forage value rate increased linearly with the inclusion of peanut cake. Conclusions. The inclusion of up to 24% peanut cake during ensiling of massai grass increases the nutritive value of silage and improves fermentation characteristics.

  9. USING SAFFRON CAKE IN FEEDING CALVES

    OpenAIRE

    Nikolaev S. I.; Kucherova I. A.; Chehranova S. V.

    2014-01-01

    The article proves a positive effect of feeding with saffron cake and premix based this substance on growth and development, nutrient utilization ration, morphological and biochemical parameters of blood of calves of black-motley breed

  10. Mineralogical characterization of uranium yellow cake concentrates

    International Nuclear Information System (INIS)

    Uranium yellow cake concentrates have been analyzed and characterized mineralogically by means of differential thermal analysis, X-ray diffraction, infrared spectra and wet chemical methods. On the basis of mineralogical methods of characterization, the following four major structural types of yellow cake may be classified: Uranyl Hydroxide Hydrate, UO2(OH)2nH2O; Basic Uranyl Sulfate Hydrate, (UO2)x(SO4)y(OH)s(x-y).nH2O; Sodium Para-Uranate, Na5U7O24 and Uranyl Peroxide Hydrate, UO4.nH2O. In this paper conditions of yellow cake preparation and characterization are described, along with discussion of significance of structural types to the physical and chemical properties of yellow cake production

  11. Cake kidney drained by single ureter

    Directory of Open Access Journals (Sweden)

    Adriano A. Calado

    2004-08-01

    Full Text Available Cake kidney is a rare congenital anomaly of the urogenital tract, with a few more than 20 cases described in the literature. It can be diagnosed at any age range. Normally, drainage is achieved by 2 ureters, and there are only 5 reports in the literature of cake kidney drained by a single ureter. The authors describe one more case of this rare malformation of the urinary tract.

  12. Extraction and purification of yellow cake

    International Nuclear Information System (INIS)

    This dissertation has reviewed current studies on production and purification of yellow cake from uranium ores by both acid and alkaline leaching processes. It comprises three chapters, the first one deal with uranium minerals, uranium deposits, geology of uranium and uranium isotopes. The second chapter covers mining and milling methods, uranium leaching chemistry, precipitation, and purification of uranium concentrate by solvent extraction and possible impurities that commonly interfered with yellow cake. The last chapter presented ongoing literature review.(Author)

  13. Indirect Revelation Mechanisms for Cake Cutting

    DEFF Research Database (Denmark)

    Branzei, Simina; Miltersen, Peter Bro

    We consider discrete protocols for the classical Steinhaus cake cutting problem. Under mild technical conditions, we show that any deterministic strategy-proof protocol in the standard Robertson-Webb query model is dictatorial, that is, there is a fixed agent to which the protocol allocates the...... entire cake. In contrast, we exhibit randomized protocols that are truthful in expectation and compute approximately fair allocations....

  14. A Dictatorship Theorem for Cake Cutting

    DEFF Research Database (Denmark)

    Branzei, Simina; Miltersen, Peter Bro

    2015-01-01

    We consider discrete protocols for the classical Steinhaus cake cutting problem. Under mild technical conditions, we show that any deterministic strategy-proof protocol in the standard Robertson-Webb query model is dictatorial, that is, there is a fixed agent to which the protocol allocates the...... entire cake. In contrast, we exhibit randomized protocols that are truthful in expectation and compute approximately fair allocations....

  15. Two-player envy-free multi-cake division

    CERN Document Server

    Cloutier, John; Su, Francis Edward

    2009-01-01

    We introduce a generalized cake-cutting problem in which we seek to divide multiple cakes so that two players may get their most-preferred piece selections: a choice of one piece from each cake, allowing for the possibility of linked preferences over the cakes. For two players, we show that disjoint envy-free piece selections may not exist for two cakes cut into two pieces each, and they may not exist for three cakes cut into three pieces each. However, there do exist such divisions for two cakes cut into three pieces each, and for three cakes cut into four pieces each. The resulting allocations of pieces to players are Pareto-optimal with respect to the division. We use a generalization of Sperner's lemma on the polytope of divisions to locate solutions to our generalized cake-cutting problem.

  16. From Baking a Cake to Solving the Schrodinger Equation

    OpenAIRE

    Olszewski, Edward A.

    2005-01-01

    The primary emphasis of this study has been to explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. Restricting our consideration to the genoise, one of the basic cakes of classic French cuisine, we have obtained a semi-empirical formula for its baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The formula, which is based on the Diffusion e...

  17. Preparation of food supplements from oilseed cakes.

    Science.gov (United States)

    Sunil, L; Appaiah, Prakruthi; Prasanth Kumar, P K; Gopala Krishna, A G

    2015-05-01

    Oilseed cakes have been in use for feed preparation. Being rich in proteins, antioxidants, fibers, vitamins and minerals, oilseed cakes have been considered ideal for food supplementation. These oilseed cakes can be processed and made more palatable and edible by suitable treatments and then incorporated as food supplements for human consumption. Rice bran pellets (RBP), stabilized rice bran (SRB), coconut cake (CC) and sesame cake (SC) were taken up for the study. These were mixed with distilled water and cooked in such a way to separate the cooked solid residue and liquid extract followed by freeze drying to get two products from each. The raw, cooked dried residue and extract were analyzed for various parameters such as moisture (0.9-27.4 %), fat (2.1-16.1 %), ash (3.3-9.0 %), minerals (2.6-633.2 mg/100 g), total dietary fiber (23.2-58.2 %), crude fiber (2.7-10.5 %), protein (3.2-34.0 %), and the fat further analyzed for fatty acid composition, oryzanol (138-258 mg/100 g) and lignan (99-113 mg/100 g) contents and also evaluated sensory evaluation. Nutritional composition of products as affected by cooking was studied. The cooked products (residue and extract) showed changes in nutrients content and composition from that of the starting cakes and raw materials, but retained more nutrients in cooked residue than in the extract. The sensory evaluation of cooked residue and extract showed overall higher acceptability by the panelists than the starting cakes and raw materials. On the basis of these findings it can be concluded that these cooked residue and extract products are highly valuable for food supplementation than the raw ones. PMID:25892801

  18. Information Theoretic cutting of a cake

    CERN Document Server

    Delgosha, Payam

    2012-01-01

    Cutting a cake is a metaphor for the problem of dividing a resource (cake) among several agents. The problem becomes non-trivial when the agents have different valuations for different parts of the cake (i.e. one agent may like chocolate while the other may like cream). A fair division of the cake is one that takes into account the individual valuations of agents and partitions the cake based on some fairness criterion. Fair division may be accomplished in a distributed or centralized way. Due to its natural and practical appeal, it has been a subject of study in economics under the topic of "Fair Division". To best of our knowledge the role of partial information in fair division has not been studied so far from an information theoretic perspective. In this paper we study two important algorithms in fair division, namely "divide and choose" and "adjusted winner" for the case of two agents. We quantify the benefit of negotiation in the divide and choose algorithm, and its use in tricking the adjusted winner a...

  19. From baking a cake to solving the diffusion equation

    Science.gov (United States)

    Olszewski, Edward A.

    2006-06-01

    We explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. We restrict our consideration to the génoise and obtain a semiempirical relation for the baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The relation, which is based on the diffusion equation, has three parameters whose values are estimated from data obtained by baking cakes in cylindrical pans of various diameters. The relation takes into account the evaporation of moisture at the top surface of the cake, which is the dominant factor affecting the baking time of a cake.

  20. Professor Schmidt’s Banana Cake Recipe

    DEFF Research Database (Denmark)

    Schmidt, Bjarne

    2016-01-01

    In this paper we present the recipe of the (not yet) famous banana cake. The recipe has a solid background in the literature, but our experiments have shown that the outcome can be improved significantly by doping the batter with different kinds of ingredients.......In this paper we present the recipe of the (not yet) famous banana cake. The recipe has a solid background in the literature, but our experiments have shown that the outcome can be improved significantly by doping the batter with different kinds of ingredients....

  1. First results of the CAKE experiment

    CERN Document Server

    Chiarusi, T; Cecchini, S; Di Ferdinando, D; Giacomelli, G; Kumar, A; Patrizii, L; Togo, V; Valieri, C

    2003-01-01

    We present the preliminary results of the cosmic abundances below the knee energies (CAKE) experiment for the study of the primary cosmic- ray composition and for the search of exotic particles in the primary cosmic radiation. CAKE uses CR39** registered trademark and Lexan nuclear track detectors, which were calibrated with beams of 158 A Ge V Pb ions and 1 A GeV Fe ions at the CERN and BNL accelerators, respectively. Results based on the analysis of a first data sample are shown.

  2. ANTIFUNGAL EFFICACY OF AQUEOUS EXTRACTS OF NEEM CAKE, KARANJ CAKE AND VERMICOMPOST AGAINST SOME PHYTOPATHOGENIC FUNGI

    Directory of Open Access Journals (Sweden)

    JAIPAL SINGH CHOUDHARY

    2013-01-01

    Full Text Available Several agro-based waste and byproducts are known and cited to play an important role in the management ofplant diseases in ancient texts. They act directly or indirectly on plant pathogens to inhibit the growth andmultiplication or by inducing resistance in crop plants. In the present experiments, aqueous extracts of neemcake, karanj cake and vermicompost were tested against some important phytopathogenic fungi viz.,Helminthosporium pennisetti, Curvularia lunata and Colletotrichum gloeosporioides f. sp. mangiferae for theirantifungal activities. H. pennisetti was found to be most sensitive one followed by C. gloeosporioides f. sp.mangiferae and C. lunata against all the tested drugs. Against C. gloeosporioides f. sp. mangiferae, aqueous extractof karanj cake was most effective where GI50 was found to be 0.41% drug concentration followed by neem cake(0.46% and vermicompost (0.86%. In case of C. lunata and H. pennisetti, neem cake extract was most effectivewith GI50 value of 0.27% and 0.11% respectively. The GI50 values noted for C. lunata with extracts of karanj cake(0.70%, vermicompost (0.88% and for H. pennisetti were (0.20% and (0.22% respectively.

  3. Pilote oven instrumentation for sponge cake baking

    OpenAIRE

    Douiri, Imen

    2007-01-01

    Baking of cereal products create physicochemical reactions in the dough creating the structure, the texture, the shape, the coulour and taste of the final product. An air convective electrical pilot oven was instrumented to control on-line the baking of a sponge cake product (700g) in a special mould: weight loss, internal temperature profile and surface temperature, internal pressure; Through a glass window in the isolated lateral side of the mould, images were taken to follow the product he...

  4. Oil cakes and their biotechnological applications--a review.

    Science.gov (United States)

    Ramachandran, Sumitra; Singh, Sudheer Kumar; Larroche, Christian; Soccol, Carlos Ricardo; Pandey, Ashok

    2007-07-01

    Oil cakes have been in use for feed applications to poultry, fish and swine industry. Being rich in protein, some of these have also been considered ideal for food supplementation. However, with increasing emphasis on cost reduction of industrial processes and value addition to agro-industrial residues, oil cakes could be ideal source of proteinaceous nutrients and as support matrix for various biotechnological processes. Several oil cakes, in particular edible oil cakes offer potential benefits when utilized as substrate for bioprocesses. These have been utilized for fermentative production of enzymes, antibiotics, mushrooms, etc. Biotechnological applications of oil cakes also include their usages for vitamins and antioxidants production. This review discusses various applications of oil cakes in fermentation and biotechnological processes, their value addition by implementation in feed and energy source (for the production of biogas, bio-oil) as well. PMID:17023161

  5. Production of staphylococcal enterotoxin A in cream-filled cake.

    Science.gov (United States)

    Anunciaçao, L L; Linardi, W R; do Carmo, L S; Bergdoll, M S

    1995-07-01

    Cakes were baked with normal ingredients and filled with cream, inoculated with different size enterotoxigenic-staphylococcal inocula. Samples of the cakes were incubated at room temperature and put in the refrigerator. Samples of cake and filling were taken at different times and analyzed for staphylococcal count and presence of enterotoxin. The smaller the inoculum, the longer the time required for sufficient growth (10(6)) to occur for production of detectable enterotoxin. Enterotoxin added to the cake dough before baking (210 degrees C, 45 min) did not survive the baking. The presence of enterotoxin in the contaminated cream filling indicated this as the cause of staphylococcal food poisoning from cream-filled cakes. Refrigeration of the cakes prevented the growth of the staphylococci. PMID:7577363

  6. The research on new production technique of yellow cake

    International Nuclear Information System (INIS)

    As a new production technique of yellow cake, resorption with loaded resin-elution with acid ammonium nitrate-precipitation in two steps is studied. The results show that the produced yellow cake by the new production technique has better performance of settlement, filtration and dehydration. Each index of yellow cake accords with the first grade level issued by CNNC without washing, uranium and water content are 70% and 25%, respectively

  7. From Baking a Cake to Solving the Schrodinger Equation

    CERN Document Server

    Olszewski, E A

    2005-01-01

    The primary emphasis of this study has been to explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. Restricting our consideration to the genoise, one of the basic cakes of classic French cuisine, we have obtained a semi-empirical formula for its baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The formula, which is based on the Diffusion equation, has three adjustable parameters whose values are estimated from data obtained by baking genoises in cylindrical pans of various diameters. The resulting formula for the baking time exhibits the scaling behavior typical of diffusion processes, i.e. the baking time is proportional to the (characteristic length scale)^2 of the cake. It also takes account of evaporation of moisture at the top surface of the cake, which appears to be a dominant factor affecting the baking time of a cake. In solving this problem we hav...

  8. Leaching as a pretreatment process to complement torrefaction in improving co-firing characteristics of Jatropha curcas seed cake

    OpenAIRE

    Madanayake, Buddhike Neminda; Gan, Suyin; Eastwick, Carol; Ng, Hoon Kiat

    2016-01-01

    The presence of certain inorganic elements in biomass causes issues such as slagging, fouling and corrosion when co-firing with coal for power generation. In this work, the efficacy of leaching to remove these elements from Jatropha curcas seed cake was investigated. Leaching of both untorrefied and torrefied seed cakes was carried out in Milli-Q water at temperatures of 20, 35 and 50 °C. At 20 °C, the two critical elements, potassium and chlorine, decreased by as much as 85 and 97 %, respect...

  9. The potential of replacing soyabean oil cake with macadamia oil cake in broiler diets.

    Science.gov (United States)

    Acheampong-Boateng, Owoahene; Bakare, Archibold G; Mbatha, Khanyisile R

    2016-08-01

    A study was conducted to evaluate the potential of macadamia oil cake (MOC) as a replacement of soyabean oil cake (SOC) in Ross broiler diets. The 600 1-day-old male broiler chicks were randomly blocked into 30 equal-weight groups of 20 chicks. For each growth phase, basal and summit diets were blended in various proportions (100 % SOC and 0 % MOC, 75 % SOC and 25 % MOC, 50 % SOC and 50 % MOC, 25 % SOC and 75 % MOC, and 0 % SOC and 100 % MOC) to form five treatments. The diet with 100 % MOC had the least feed intake, final body weight and weight gain compared to other diets (P cake. The feed conversion ratio did not differ significantly for most of the treatments (P > 0.05). It was concluded that the threshold of 25 % MOC can replace soybean oil cake meal in the diets of broiler provided that this alternative feed ingredient is readily available at an affordable cost. PMID:27107748

  10. Sustainable Agriculture: enhancing the 'neem cake'

    International Nuclear Information System (INIS)

    The 'neem cake' is the scrap processing of the industrial chain producing neem oil and azadirachtin. The ENEA Technical Unit Environment and Sustainable Development Innovation the Agro-Industrial System, developed a promising experiment to promote the use of 'neem cake' as an insecticide, and fertilizer of low cost in sustainable agriculture.

  11. Production of high purity uranium compounds from crude yellow cake

    International Nuclear Information System (INIS)

    High purity ammonium uranyl tricarbonate is produced from crude plant yellow cake by treatment of the yellow cake with a mineral acid, neutralization of the acidic solution with a conversion of the uranium therein to ammonium uranyl tricarbonate, precipitation of the ammonium uranyl tricarbonate with a nonsolvent, followed by separation. Optionally, the ammonium uranyl tricarbonate can be calcined to produce high purity uranium oxides

  12. Secondary Aluminum Processing Waste: Salt Cake Characterization and Reactivity

    Science.gov (United States)

    Thirty-nine salt cake samples were collected from 10 SAP facilities across the U.S. The facilities were identified by the Aluminum Association to cover a wide range of processes. Results suggest that while the percent metal leached from the salt cake was relatively low, the leac...

  13. Business plan for a cake bakery

    OpenAIRE

    Ortiz, Gabriela; Niina, Abudraham

    2010-01-01

    The objective of this Bachelor’s thesis was to produce a feasible business plan for a cake bakery in Helsinki. The end users of project outcome, the business plan, are one of the authors with another HAAGA-HELIA graduate. The plan is also a tool for the end users for assessing the personal readiness for becoming an entrepreneur as well as for assessing the business idea and the operational plan. Second, the plan is needed to prove that the business idea is viable and to obtain financial resou...

  14. Characterizing and classifying uranium yellow cakes: A background

    Science.gov (United States)

    Hausen, D. M.

    1998-12-01

    Uranium concentrates obtained from leach solutions, known as uranium yellow cakes, represent an intermediate step in the processing of uranium ores. Yellow cake concentrates are prepared by various metallurgical methods, depending on the types of ores. Samples of yellow cakes prepared under various methods were analyzed; examined in detail by means of x-ray diffraction, infrared spectra, and wet chemical methods; and classified by mineralogic methods. The cakes were classified as uranyl hydroxide hydrate, basic uranyl sulfate hydrate, sodium para-uranate, and uranyl peroxide hydrate. The experimental preparation methods and characterization methodology used are described, and the significance of structural types to the physical and chemical properties of yellow cake production, as well as the pyrolytic transformations at high temperatures, are discussed.

  15. Sunflower cake in the diet of Quarter Horses in activity

    Directory of Open Access Journals (Sweden)

    Adalberto Falaschini

    2010-01-01

    Full Text Available The increased availability of sunflower cake, a by-product of oilseed extraction for biodiesel production, prompted us to test the scope of its utilization in the diet of Quarter Horses employed in equestrian shows. We substituted 600 and 1200 g of feed with 300 and 600 g of sunflower cake, respectively, so as to obtain isoproteic and isoenergetic diets. Digestibility evaluation by the AIA method evidenced generally improved nutrient utilization with the lower cake diet (300 g sunflower. The higher cake diet was associated with a reduction in organic matter, protein and ether extract digestibility coefficients. In particular, the trend of the protein coefficients (88.5 - 91.5 - 87.7 for control, 300 and 600 g sunflower cake, respectively was confirmed by higher plasma urea levels.

  16. Uranium Yellow Cake accident - Wichita, Kansas

    International Nuclear Information System (INIS)

    A tractor and semi trailer containing Uranium Yellow Cake, had overturned on I-235, Wichita, Kansas on Thursday, March 22, 1979. The truck driver and passenger were transported, with unknown injuries, to the hospital by ambulance. The shipment consisted of 54 drums of Uranium Ore Concentrate Powder. Half of the drums were damaged or had their lids off. Since it was raining at the time of the accident, plastic was used to cover the barrels and spilled material in an attempt to contain the yellow cake. A bulldozer was used to construct a series of dams in the median and the ditch to contain the run-off water from the contaminated area. Adverse and diverse weather conditions hampered the clean up operations over the next several days. The contaminated water and soil were shipped back to the mine for reintroduction into the milling process. The equipment was decontaminated prior to being released from the site. The clean up personnel wore protective clothing and respiratory protection equipment, if necessary. All individuals were surveyed and decontaminated prior to exiting the area

  17. Feasibility analysis of heat pump dryer to dry hawthorn cake

    International Nuclear Information System (INIS)

    Highlights: → A heat pump dryer (HPD) is effectively proposed to dry hawthorn cake-likely materials. → Low drying temperature and high COP of heat pump are obtained in drying beginning. → HPD is more effective, economic than a traditional hot air dryer. → Feasibility of the HPD is also validated by the operation economy estimation. - Abstract: A heat pump dryer (HPD) would be an economic, environmentally friendly, hygienic drying machine used to dry some food, such as hawthorn cakes. Based on the production process of the hawthorn cake, a HPD is proposed and its basic principle is introduced. The experimental drying curves of the hawthorn cake using the heat pump drying method and the traditional hot air drying method are compared and analyzed. The drying process of hawthorn cakes is similar to that of the other drying materials. The higher drying temperature causes a faster drying process. But in the initial stage of the heat pump drying process, the water content of the hawthorn cake is not sensitive to the drying temperature, so a lower drying air temperature can be available in order to get a higher coefficient of performance (COP) of the heat pump (HP). The experimental results and the economic analysis indicate that the HPD is feasibly used to dry hawthorn cakes.

  18. Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming.

    Science.gov (United States)

    Luyts, A; Wilderjans, E; Van Haesendonck, I; Brijs, K; Courtin, C M; Delcour, J A

    2013-12-15

    Moisture migration largely impacts cake crumb firmness during storage at ambient temperature. To study the importance of phenomena other than crumb to crust moisture migration and to exclude moisture and temperature gradients during baking, crustless cakes were baked using an electrical resistance oven (ERO). Cake crumb firming was evaluated by texture analysis. First, ERO cakes with properties similar to those baked conventionally were produced. Cake batter moisture content (MC) was adjusted to ensure complete starch gelatinisation in the baking process. In cakes baked conventionally, most of the increase in crumb firmness during storage was caused by moisture migration. Proton nuclear magnetic resonance ((1)H NMR) showed that the population containing protons of crystalline starch grew during cake storage. These and differential scanning calorimetry (DSC) data pointed to only limited amylopectin retrogradation. The limited increase in amylopectin retrogradation during cake storage cannot solely account for the significant firming of ERO cakes and, hence, other phenomena are involved in cake firming. PMID:23993572

  19. Investigation into leaching of indium-containing sulfide cake

    International Nuclear Information System (INIS)

    Data are given of laboratory investigations into indium leaching from commercial-grade sulfide cake. Two indium extraction methods are studied: exchange sulfide decomposition by blue vitriol treatment, sulfide destruction by means of an oxidizer where manganese ore containing manganese dioxide and zinc cake containing zinc ferrite have been used. The influence of the reagent consumption temperature, duration of leaching on the indium extraction is estimated as well as into on the Copper and arsenic transport into the solution. Optimal conditions for the indium extraction from sulfide cake under salt leaching and oxidizing treatment are established

  20. Studies on drying kinetics of olive foot cake

    OpenAIRE

    Hamlat, M. S.; Kadi, H.

    2002-01-01

    The olive foot cake is a very important by-product of olive oil industry since it can contain until 12 % of oil which can be extracted using solvent. The used solvent is often immiscible with water. This is the reason why its effect is limited by the moisture of olive foot cake making its drying imperative. In this paper, we present the behaviour of olive foot cake subjected to convective drying. The experimental results show that the drying rate versus moisture presents only one period of de...

  1. Olive cake used as an energy source

    International Nuclear Information System (INIS)

    In order to reduce global warming, biomass is expected to become one of the key energy resources. The solid wastes of olives are called as olive cake. This has been in use as an energy source. After the oil crisis in 1970s, there has been increase in studies of alternative and renewable energy resources as well as fuel technologies. However fossil fuels still preserve the predominant position satisfying 90% of the world energy consumption. On the basis of the sustainable development principle and suggestions of Kyoto protocol, their has been an emphasis on the urgent need for reduction of the emission of green house gases the generates negative impact on ozone and replacing current energy resources with renewable energy

  2. Thermodynamic fundamentals of ferrous cake sulfitization

    Science.gov (United States)

    Tyurin, A. G.; Vasekha, M. V.; Biryukov, A. I.

    2016-03-01

    The Pourbaix diagrams of the systems SO 4 2- -SO 3 2- -H2O and iron hydroxide (oxide)-H2O are refined. The E(pH) dependence of the sulfitization of iron(III) hydroxide is refined with allowance for the regions of predominant phase constituents of the systems. The potential E-pH electrochemical equilibrium diagrams of the systems Fe(OH)3-H2SO4-SO 3 2- -H2O, FeOOH-H2SO4-SO 3 2- -H2O, and Fe2O3-H2SO4-SO 3 2- -H2O are plotted. These diagrams can be considered as a thermodynamic basis for the sulfite conversion of the ferrous cake of copper-nickel production.

  3. Comparison of cake compositions, pepsin digestibility and amino acids concentration of proteins isolated from black mustard and yellow mustard cakes

    OpenAIRE

    Sarker, Ashish Kumar; Saha, Dipti; Begum, Hasina; Zaman, Asaduz; Rahman, Md. Mashiar

    2015-01-01

    As a byproduct of oil production, black and yellow mustard cakes protein are considered as potential source of plant protein for feed applications to poultry, fish and swine industries. The protein contents in black and yellow mustard cakes were 38.17% and 28.80% and their pepsin digestibility was 80.33% and 77.43%, respectively. The proteins were extracted at different pH and maximum proteins (89.13% of 38.17% and 87.76% of 28.80% respectively) isolated from black and yellow mustard cakes at...

  4. Moisture reduction of filter cake by improved filter design

    Energy Technology Data Exchange (ETDEWEB)

    Dahlstrom, D.A.; Davis, S.S.; Garlick, L.D.

    1983-10-01

    With the redesign of the Agidisc filter, several improvements have been achieved as follows: Internal velocities of filtrate and air have been greatly reduced in the PIPPED sectors, ferrules, internal channels and filter valve. This will maximize pressure drop across the cake resulting in lower moistures and decreased wear. The PIPPED sector achieves better cake discharge because of the flexing action while increasing bag life. Moisture content reduction for the PIPPED sectors alone appear to have the potential for about 1 1/2 percentage points lower then redwood sectors. By indexing the two halves of the disc filter so each half discharges separately, shock wear on the cake conveyor should be reduced. More air volume will also go to less sectors resulting in better discharge. Using a sudden blow with a low pressure blower for cake discharge, energy consumption is reduced. Overall maintenance costs for the new design should be reduced through less wear due to appreciably reduced velocities.

  5. Meat quality of lambs fed diets with peanut cake.

    Science.gov (United States)

    Bezerra, L S; Barbosa, A M; Carvalho, G G P; Simionato, J I; Freitas, J E; Araújo, M L G M L; Pereira, L; Silva, R R; Lacerda, E C Q; Carvalho, B M A

    2016-11-01

    Replacement of soybean meal by peanut cake was evaluated on the meat quality of 45 Dorper × Santa Inês crossbred lambs. Animals were distributed in a completely randomized design, with five treatments and nine repetitions, and fed Tifton-85 hay and a concentrate mixed with 0.0%, 25.0%, 50.0%, 75.0% or 100.0% peanut cake based on the dry mass of the complete diet. The longissimus lumborum muscle was used to determine the proximate composition, physical-chemical characteristics and fatty acid profile. Significant differences (P0.05) by the diets. The fatty acid profile was affected by peanut cake supplementation for myristic, myristoleic, palmitoleic, linolenic and arachidonic fatty acids. Peanut cake can be added in the diet of lambs no effect on physical-chemical characteristics. However, the total replacement of the soybean meal altered the proximate composition and fatty acid profile of the meat. PMID:27288901

  6. Nutritional and energy values of sunflower cake for broilers

    Directory of Open Access Journals (Sweden)

    Eveline Berwanger

    2014-12-01

    Full Text Available The study aimed to determine the nutritional and energy values of sunflower cake for broilers through two experiments. The first study evaluated the energy values by the method of total excreta collection, using 100 broiler chicks 21–31 days old, divided into five treatments of 0%, 10%, 20%, 30% and 40% inclusion sunflower cake will reference a diet. The second experiment evaluated the influence of the period and the quantity supplied of sunflower cake on digestibility of amino acids by a forcedfeeding technique. Eighteen cockerels were used, divided into three treatments, which consisted of supplying 15 g of sunflower cake, 30 g of sunflower cake (15 g at intervals of 12 hours and 30 g of sunflower cake (15 g at intervals of 24 hours, and an additional six roosters were fasted for correction of metabolic and endogenous losses. The samples were sent for amino acid analysis by HPLC in the Evonik Laboratory (Germany, and chemical and energy analysis to Unioeste Laboratory. The values of apparent metabolizable energy (AME, metabolization coefficient (AMC, apparent metabolizable energy corrected for nitrogen balance (AMEn, metabolization coefficient corrected for nitrogen balance (AMCn for sunflower cake were 2211.68 kcal.kg-1, 2150.54 kcal.kg-1, 45.47% and 44.73%, respectively. The amount of food provided in the feeding method changed the assessment of true digestibility of amino acids (TDCA, and when only 15 g was used, the values of true digestibility coefficients were underestimated. The lysine, histidine and threonine amino acids were at lower TDCA, and arginine and methionine showed the highest TDCA for sunflower cake.

  7. The Nutritive and Feeding Value of Olive Cake for Ruminants

    OpenAIRE

    Gürhan Keleş

    2015-01-01

    The factor affecting nutritive and feeding value of olive cake (OC) was evaluated and, some suggestion was made regarding using olive cake in ruminant nutrition. It is evaluated that the nutritive value of OC can be able to support maintenance requirement of ruminant, although its nutritive value is affected by different factors. However, when taking into consideration of expense needed for preservation of OC, it is wise to use OC in nutrition after de-stoning. The crude protein, ether extrac...

  8. Freeze-Etch of Emulsified Cake Batters During Baking

    OpenAIRE

    Cloke, J. D.; Gordon, J; Davis, E.A.

    1982-01-01

    Cryofixation, freeze-etch techniques were used to study the structure of cake batters made from a lean cake formulation before heating and after heating to temperatures up to l00-l02°C. Batters were prepared without added emulsifiers and with saturated and unsaturated monoglycerides replacing 5 and l 0% of the oil. Unsaturated monoglyceri des were more effective than saturated monoglycerides in dispersing oil droplets through the batter. Saturated monoglycerides formed liquid crystals during ...

  9. Quality of Pelleted Olive Cake for Energy Generation

    OpenAIRE

    Tea Brlek; Neven Voća; Tajana Krička; Đuro Vukmirović; Radmilo Čolović

    2012-01-01

    Olive cake is by-product of olive oil production. This material cannot be stored in original condition for a long time because it has high water content and relatively high portion of oil that causes rapid deterioration. Thus it is necessary to investigate possible methods of remediation of such by-product, where utilization for energy generation presents a useful option. Several studies have been conducted on energy generation from olive cake, however not one that includes pelleting as a pre...

  10. Characteristics of rapeseed oil cake using nitrogen adsorption

    Science.gov (United States)

    Sokołowska, Z.; Bowanko, G.; Boguta, P.; Tys, J.; Skiba, K.

    2013-09-01

    Adsorption of nitrogen on the rapeseed oil cake and rapeseed oil cake with wheat meal extrudates was investigated. The results are presented as adsorption-desorption isotherms. The Brunauer-Emmet and Teller equation was used to analyse the experimental sorption data. To obtain estimates of the surface area and surface fractal dimension, the sorption isotherms were analyzed using the Brunauer-Emmet and Teller and Frenkel-Halsey-Hill equations. Mesopore analysis was carried out using the Dollimore and Heal method. The properties and surface characteristic of rapeseed oil cake extrudates are related to different basic properties of particular samples and duration of the extrusion process. Extrusion conditions lead to essential differences in particular products. For all kinds of rapeseed oil cakes the amount of adsorbed nitrogen was different, but for the rapeseed oil cake extrudates a large amount of adsorbed nitrogenwas observed. The average surface area of the rapeseed oil cake extrudates was about 6.5-7.0 m2 g-1, whereas it was equal to about 4.0-6.0 m2 g-1 for rapeseed oil cake with the wheat meal extrudates. In the case of non-extruded rapeseed oil cake and wheat meal, the dominant group included ca. 2 and 5 nmpores. The values of surface fractal dimension suggested that the surface of the extrudates was more homogenous than that of the raw material. Duration of the extrusion process to 80 s resulted in a decrease in the specific surface area, surface fractal dimension, and porosity of the extrudates.

  11. A Cryptographic Moving-Knife Cake-Cutting Protocol

    OpenAIRE

    Yoshifumi Manabe; Tatsuaki Okamoto

    2012-01-01

    This paper proposes a cake-cutting protocol using cryptography when the cake is a heterogeneous good that is represented by an interval on a real line. Although the Dubins-Spanier moving-knife protocol with one knife achieves simple fairness, all players must execute the protocol synchronously. Thus, the protocol cannot be executed on asynchronous networks such as the Internet. We show that the moving-knife protocol can be executed asynchronously by a discrete protocol using a secure auction ...

  12. A study of the porosity of gas filtration cakes

    OpenAIRE

    L. X. Ito; M. L. Aguiar

    2009-01-01

    The purpose of this work was to determine the porosity of gas filtration cakes composed of powdery organic and inorganic materials, employing a technique whereby an optical microscope generates images of the powdery layer deposited on the surface of the filtering medium. To this end, experimental cake filtration porosity data were obtained as a function of the surface filtration velocity. The images generated by the optical microscope were analyzed by using an image analyzing program that sup...

  13. Moisture sorption, compressibility and caking of lactose polymorphs.

    Science.gov (United States)

    Listiohadi, Y; Hourigan, J A; Sleigh, R W; Steele, R J

    2008-07-01

    The aim of this study was to conduct storage studies on the moisture sorption and caking properties of lactose powder containing different polymorphs (i.e. alpha-monohydrate, alpha-anhydrous unstable, alpha-anhydrous stable, beta-anhydrous) and spray-dried lactose. The dry sample was compacted using a texture analyzer in paper cylinders and stored at relative humidity (RH) of 33%, 43%, 57% and 75% (25 degrees C, for 3 months). The samples were monitored for weight gain, moisture content, alpha/beta balance and hardness. A simple new method of powder compression for measuring the degree of hardness of caked lactose was developed using a texture analyzer. Clear distinctions were found in the storage behavior of the five different samples. Storage at various RHs caused severe caking to beta-lactose anhydrous and spray-dried lactose. The beta-lactose anhydrous was hygroscopic at 75% RH. The spray-dried lactose, which contained some amorphous lactose, was hygroscopic at all RHs studied. Its moisture sorption behavior differed from that of its major component, alpha-lactose monohydrate, by initially absorbing moisture then desorbing. alpha-Lactose monohydrate was less hygroscopic at 75% RH and it formed friable cakes. The alpha-lactose anhydrous stable was hygroscopic at 75% RH and initially formed hard cakes which became friable during storage. The unstable form of anhydrous alpha-lactose was hygroscopic at all levels of RH studied but did not cake. PMID:18485633

  14. Use of baru (Brazilian almond) waste from physical extraction of oil to produce gluten free cakes.

    Science.gov (United States)

    Pineli, Lívia de Lacerda de Oliveira; de Aguiar, Lorena Andrade; de Oliveira, Guilherme Theodoro; Botelho, Raquel Braz Assunção; Ibiapina, Maria do Desterro Ferreira Pereira; de Lima, Herbert Cavalcanti; Costa, Ana Maria

    2015-03-01

    The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants. It can be used to produce partially deffated baru flour (PDBF). We aimed to evaluate the applicability of PDBF and the effect of the addition of xanthan gum (XG) to produce gluten free cakes. Cakes were prepared with 100% wheat flour (WF cake) and with 100% PDBF and four different levels of XG (0%-PDBF cake, 0.1%-X1, 0.2%-X2 and 0.3%-X3 cakes), and evaluated for composition, antioxidants, moisture, specific volume, texture and sensory acceptance. PDBF cakes showed lower carbohydrate values, but higher protein, lipids, calories and antioxidant contents. They were rich in fiber, as well as iron, zinc and copper. The replacement of WF by PDBF resulted in an increased hardness and adhesiveness and a decreased cohesiveness, elasticity and moisture. Chewiness of X2 cake was similar to that of WF cake. X2 and X3 cakes showed specific volume closer to that of WF cake. No difference was found among the treatments for texture and appearance acceptances. Flavor of X2 and X3 cakes were more accepted than WF cake. Acceptance of all cakes were in the liking region of hedonic scale. PBDF associated to XG is a feasible option to substitute WF in gluten free cake, improving its nutritional quality. PMID:25577329

  15. Effects of powder from white cabbage outer leaves on sponge cake quality

    Science.gov (United States)

    Prokopov, Tsvetko; Goranova, Zhivka; Baeva, Marianna; Slavov, Anton; Galanakis, Charis M.

    2015-10-01

    The main objective of this study was to develop high fibre cakes utilizing and valorising cabbage by-products - cabbage outer leaves. Cabbage outer leaves were dried and milled in order to produce cabbage leaf powder. The cabbage leaf powder was added at 0, 10, 20% into sponge cake. All of the samples were subjected to physicochemical analysis and sensory evaluation. Methods of descriptive sensory analysis were used for a comparative analysis of the sponge cakes with cabbage leaf powder and the cake without cabbage leaf powder. Addition of cabbage leaf powder in sponge cakes significantly affected the cake volume and textural properties. Springiness of cakes with cabbage leaf powder and crumb tenderness were lower, while the structure was stable at high loads, as expressed by lower shrinkage in comparison with the control cake. The nutritional value of the sponge cakes with cabbage leaf powder was lower than the control cake. The cells cakes modified by cabbage leaf powder were smaller and almost equal, uniformly distributed in the crumb, and at the same time had thicker walls. The cakes with addition of cabbage leaf powder showed the springiness and their crumb tenderness were lower, while their structure was stable at high loads. Control cake showed higher water-absorbing capacity compared to the cakes with 10 and 20% cabbage leaf powder.

  16. Comparison of cake compositions, pepsin digestibility and amino acids concentration of proteins isolated from black mustard and yellow mustard cakes.

    Science.gov (United States)

    Sarker, Ashish Kumar; Saha, Dipti; Begum, Hasina; Zaman, Asaduz; Rahman, Md Mashiar

    2015-01-01

    As a byproduct of oil production, black and yellow mustard cakes protein are considered as potential source of plant protein for feed applications to poultry, fish and swine industries. The protein contents in black and yellow mustard cakes were 38.17% and 28.80% and their pepsin digestibility was 80.33% and 77.43%, respectively. The proteins were extracted at different pH and maximum proteins (89.13% of 38.17% and 87.76% of 28.80% respectively) isolated from black and yellow mustard cakes at pH 12. The purity of isolated proteins of black and yellow mustard cakes was 89.83% and 91.12% respectively and their pepsin digestibility was 89.67% and 90.17% respectively which assigned the absence of antinutritional compounds. It was found that essential amino acids isoleucine, lysine, methionine, threonine and tryptophan and non essential amino acids arginine and tyrosine were present in greater concentration in black mustard cake protein whereas other amino acids were higher in yellow mustard cake protein. PMID:25859422

  17. Alpha amylase from a fungal culture grown on oil cakes and its properties

    OpenAIRE

    Sumitra Ramachandran; Anil K. Patel; Kesavan Madhavan Nampoothiri; Sandhya Chandran; George Szakacs; Carlos Ricardo Soccol; Ashok Pandey

    2004-01-01

    Solid-state fermentation was carried out for the production of alpha-amylase using Aspergillus oryzae. Different oil cakes such as coconut oil cake (COC) sesame oil cake (SOC), groundnut oil cake (GOC), palm kernel cake (PKC) and olive oil cake (OOC) were screened to be used as substrate for the enzyme production and also compared with wheat bran (WB). GOC was found to be the best producer of the enzyme among these. Combination of WB and GOC (1:1) resulted higher enzyme titres than the indivi...

  18. On the reversibility of cake buildup and compression in a membrane bioreactor

    DEFF Research Database (Denmark)

    Jørgensen, Mads Koustrup; Keiding, Kristian; Christensen, Morten Lykkegaard

    2014-01-01

    increased shear rates at removing cake layers indicated that cake layer removal follows the same kinetics as does cake layer development, so the fouling layers can be characterized as removable fouling. Furthermore, transmembrane pressure stepping indicates compression reversibility, so when the pressure on...... compressed cake layers is released, the cake swells back to a looser structure. Based on these observations, we discuss the validity of using the critical flux concept to study fouling irreversibility. Modeling data of short-term filtration tests shows that the presence of a critical flux for irreversible...... critical flux occurs when the critical amount of deposit forming a stagnant cake on the membrane has been reached....

  19. Recovering Spirit Sets Sight on Cake

    Science.gov (United States)

    2004-01-01

    These are the first images sent back from the panoramic camera on the Mars Exploration Rover Spirit since the rover experienced communications problems on the 18th sol, or martian day, of its mission. They were acquired at Gusev Crater, Mars, on Sol 26 (Jan. 29, 2004), showing that the camera's health remained excellent during Spirit's recovery. Two of Spirit's potential target rocks, which are near the rock called Adirondack, can be seen on the lower left and right. The rock on the left has been named 'Cake,' and the white rock on the right has been named 'Blanco.'In the upper left is a color image of the panoramic camera calibration target, also known as the martian sundial. The color panel of the calibration target looks almost exactly like it did on Earth, indicating that the color shown of Mars, though approximated, is close to true color.The monochrome image in the upper right shows the sun, magnified five times. This image was acquired by the panoramic camera as part of a routine sequence of images designed to monitor the dust abundance in the martian atmosphere. The dust abundance appears to be decreasing slowly with time, consistent with the atmosphere continuing to clear after the large dust storm of last December.

  20. Optimization of Soybean Press Cake Treatments and Processing

    Directory of Open Access Journals (Sweden)

    Dumitru Tucu

    2007-09-01

    Full Text Available This paper presents some results given by a systemic study of methods used in soybeans press cake treatment and processing. The influence of raw materials on soybean pressing system and the parameters of extrusion process are analyzed. Principally, the experiments confirm the influences of heat process parameters in case of soybean press cakes production using classic solutions and microwave energy. These experiments start up by manufacturing soybean press cake in industrial conditions at “S.C. International romoster srl” –Dudestii Vechi, Timis County. For ensuring the best conditions, the experimental stand included an extruder, a system for toasting the soybeans press cake, a system for parameters’ control and the system for ensuring the processing of water. The following possibilities were analyzed: (1 Soybeans press cake obtained by the classical method without toasting at pressure of extrusion p1 = 75 kgf cm-2 and flow Q1 = 800 kg h-1; (2 Soybeans press cake obtained at pressure of extrusion head p2 = 85 kgf cm-2 and flow Q2 = 600 kg h-1; (3 Soybeans press cake obtained at pressure of extrusion head p3 = 95 kgf cm-2 and fl ow Q3 = 300 kg h-1; Using this application we tested a new method for treatment and studied the special systems which can be applied in industrial practice at “S.C. International romoster srl” – Dudestii Vechi, Timis County. During the testings and researches the variation of electrical permeability was observed. Differences between theoretical equation and practical results in calculus and energy measurement in the workspace were noticed.

  1. Bilberry and bilberry press cake as sources of dietary fibre

    Directory of Open Access Journals (Sweden)

    Anna-Marja Aura

    2015-12-01

    Full Text Available Background: Dietary recommendations for Nordic countries urge the use of plant foods as a basis for healthy nutrition. Currently, the level of dietary fibre (DF intake is not adequate. Berries are an elementary part of the recommended Nordic healthy diet and could be consumed in higher amounts. Materials and methods: Finnish bilberries and a bilberry press cake from juice processing were studied for DF content, carbohydrate composition, and non-carbohydrate fibre content, which was analysed as sulphuric acid insoluble and soluble material. The microstructure of all samples was also studied using light microscopy and toluidine blue O, calcofluor, and acid fuchsin staining. Results: The total DF contents of fresh and freeze-dried bilberries and the press cake were 3.0, 24.1, and 58.9%, respectively. Most of the DF was insoluble. Only about half of it was carbohydrate, the rest being mostly sulphuric acid–insoluble material, waxy cutin from skins, and resilient seeds. Bilberry seeds represented over half of the press cake fraction, and in addition to skin, they were the major DF sources. Microscopy revealed that skins in the press cake were intact and the surface of the seeds had thick-walled cells. Conclusions: Bilberry press cake is thus a good source of insoluble non-carbohydrate DF, and could be used to provide DF-rich foods to contribute to versatile intake of DF.

  2. Silage quality of Piata palisadegrass with palm kernel cake

    Directory of Open Access Journals (Sweden)

    Rângelis de Sousa Figueredo

    2014-02-01

    Full Text Available This study was developed to evaluate silage quality of Piata palisadegrass with palm kernel cake (Elaeis guineensis Jacq.. The experiment was carried out at the Federal Institute of Goiás State, Campus Rio Verde, in a completely randomized design with four treatments and five repetitions. The treatments consisted of Piata palisadegrass ensiled with palm kernel in the levels of 0, 5, 10 and 15% on a natural basis of the Piata palisadegrass. The material was minced, mixed, packed into experimental silos and opened after 60 days of fermentation. The palm kernel cake is an agro-industrial by-product that can enrich the silage, increasing its nutritional value.The addition of palm kernel cake improved the fermentative and bromatological parameters of the silage, increasing the dry matter, crude protein, ether extract, and total digestible nutrients, with a reduction in the fiber fraction, values of pH, ammonia nitrogen, and titratable acidity. The use of palm kernel cake in Piata palisadegrass silage increase the fractions A, B1, B2 and in vitro dry matter digestibility, and decrease the fractions B3 and C. For achieving the best quality silage it is recommended the addition of 15% palm kernel cake.

  3. The impermeability characteristic of caking coals upon heating

    Science.gov (United States)

    Wang, Zhaoxiong; Shou, James K.

    1981-02-01

    The present study has set forth a hypothesis of impermeability characteristics of caking coals. The impermeability of coal in plastic state to gas is an extremely important property of caking coals. The formation of impermeable plastic mass is a necessary condition for the caking and coking process. The impermeability creates a cage effect for physiochemical surface process which is caused by and promotes complicated chemical interractions between pyrolysis products. The determination of impermeability in plastic state of coal along with other related parameters should be beneficial for making an overall evaluation of caking behavior. Based on the penetrative plastometer, a modified experimental instrument was designed and constructed. The unique advantage of measuring impermeability of coal in its plastic state by this instrument is providing a means to synthesize the impermeability with other data such as volumetric shrinkage and coke quality. The parameters for identifying impermeability of various coals have been recognized as the maximum value of resistance, the initial temperature of intense rising resistance and the temperature of maximum resistance. The impermeability of coals in plastic state depends on their original properties. Nevertheless, experimental results had shown that the impermeability could be improved by way of regulating processing conditions. This in turn may be helpful to broaden the marketability of otherwise inferior caking coals.

  4. Microbiological Quality of Cream-Cakes Sold in Tekirdag Province

    Directory of Open Access Journals (Sweden)

    A. M. Konyalı

    2005-09-01

    Full Text Available This study was aimed to determine the microbiological qualities of totally 120 cream cakes including chocolate and fruit type, purchased from 30 randomly selected pastry shops in Tekirdağ province. Based on the Turkish Food Codex Microbiological Criterias Communique; 59, 50, 16 and 53 out of 60 chocolate cake samples tested were found to be potentially hazardous/unacceptible respectively for total mesophilic aerobic bacteria (98.3% of the total >105 cfu/g, coliform bacteria (83.3%of the total >102 cfu/g, Staphylococcus aureus (26.6% of the total >102 cfu/g and yeast and mould (88.3% of the total >103 cfu/g. On the other hand, 60, 56, 19 and 55 out of 60 fruit cake samples tested were found to be potentially hazardous/unacceptible respectively for total mesophilic aerobic bacteria (100 % >105 cfu/g, coliform bacteria (93.3%of the total >102 cfu/g, Staphylococcus aureus (31.6% of the total >102 cfu/g and yeast and mould (91.6% of the total >103 cfu/g. Salmonella were not detected in any of the chocolate and fruit cake samples. Obtained results showed that the microbiological qualities of cakes were poor due to poor hygiene and poor food handling practices in pastry shops.

  5. Potentials of biodegraded cashew pomace for cake baking.

    Science.gov (United States)

    Aderiye, B I; Igbedioh, S O; Caurie, S A

    1992-04-01

    The use of biodegraded cashew pomace processed into flour for cake baking was investigated. The physico-chemical changes during the submerged fermentation of the pomace and the organoleptic qualities of the composite cake were also monitored. There was an increase of about 50% in protein content of the pomace after 96 h of fermentation. However, a reduction of about 61% in the total microbial count after 24 h was due to the toxic effect of the organic acids on the microbial cells during fermentation. The cashew flour had high crude fibre (ca. 20-33%) and carbohydrate (ca. 16-47%) values. The composite cake made from a 10:90 combination of 96 h-degraded cashew flour/wheat flour respectively was the most accepted. The cake which had a specific volume of 0.53 ml/g lost 11.1% moisture when 38 g of its batter was exposed to 190 degrees C for 10 minutes. This cake had a calorie value of 293.8/100 g and may be useful in feeding diabetic patients who require low carbohydrate foods. PMID:1315432

  6. Effects of Starch-Based Anti-Caking Agents on Browning of Shredded Mozzarella Cheese

    OpenAIRE

    Penn, Stephanie Ann

    2003-01-01

    The effects of starch-based anti-caking agents on the browning of Mozzarella cheese were evaluated in this experiment. Six commercially available anti-caking agent treatments were examined and color measurements indicated that the starch-based anti-caking agents produced a baked cheese with a greater degree of browning than the samples treated with cellulose based anti-caking agents or no treatment (control). The cellulose-based treatments and the control also had a significantly greater mo...

  7. Edible applications of shellac oleogels: spreads, chocolate paste and cakes.

    Science.gov (United States)

    Patel, Ashok R; Rajarethinem, Pravin S; Grędowska, Agnieszka; Turhan, Ozge; Lesaffer, Ans; De Vos, Winnok H; Van de Walle, Davy; Dewettinck, Koen

    2014-04-01

    We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured w/o emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation. Water-in-oil emulsions with up to 60 wt% water were prepared without the need for an emulsifier by simply using shellac oleogels as the continuous oil phase. The water droplets in these emulsions (size oil-binder and a partial replacement of palm oil (∼27%) with a shellac oleogel, showed no sign of 'oiling-out' when stored at elevated temperature (30 °C) for several weeks. Further, cakes prepared using oleogel-based w/o emulsions (20 wt% water) as a shortening alternative showed comparable functionalities (texture and sensory attributes) to the standard cake. PMID:24647527

  8. A study of the porosity of gas filtration cakes

    Directory of Open Access Journals (Sweden)

    L. X. Ito

    2009-06-01

    Full Text Available The purpose of this work was to determine the porosity of gas filtration cakes composed of powdery organic and inorganic materials, employing a technique whereby an optical microscope generates images of the powdery layer deposited on the surface of the filtering medium. To this end, experimental cake filtration porosity data were obtained as a function of the surface filtration velocity. The images generated by the optical microscope were analyzed by using an image analyzing program that supplied the cake porosity values. The results revealed that porosity decreases as surface filtration velocity increases. The average porosity of corn starch was higher than that of tapioca powder and phosphate concentrate, possibly due to the shape of the particles, differences in the physicochemical characteristics of the materials, and grain distribution. Based on the relation of the experimental average porosity data and the filtration velocity, an empirical correlation was found that better fit these parameters.

  9. Dried flour-oil composites for lipid delivery in low-fat cake mix

    Science.gov (United States)

    Excess steam jet-cooked wheat flour and canola oil composites containing 30 to 55% oil were drum dried. The composites were used to replace the flour and oil in the low-fat cake mix formulations. The cake batter specific gravity and viscosity were measured. The cakes were analyzed for crumb grain...

  10. Dynamic optimization of a dead-end filtration trajectory : Non-ideal cake filtration

    NARCIS (Netherlands)

    Blankert, Bastiaan; Kattenbelt, Carolien; Betlem, Ben H.L.; Roffel, Brian

    2007-01-01

    A control strategy aimed at minimizing energy consumption is formulated for non-ideal dead-end cake filtration with an inside-out hollow fiber ultrafiltration membrane system. The non-ideal behavior was assumed to originate from cake compression, non-linear cake resistance and a variable pump effici

  11. 7 CFR 319.8-6 - Cottonseed cake and cottonseed meal.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 5 2010-01-01 2010-01-01 false Cottonseed cake and cottonseed meal. 319.8-6 Section... of Importation and Entry of Cotton and Covers § 319.8-6 Cottonseed cake and cottonseed meal. Entry of cottonseed cake and cottonseed meal will be authorized through any port at which the services of an...

  12. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).

    Science.gov (United States)

    Singh, Mukti; Byars, Jeffrey A; Liu, Sean X

    2015-06-01

    Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten-free cakes. PMID:25922214

  13. Experimental study of filter cake formation on different filter media

    International Nuclear Information System (INIS)

    Removal of particulate matter from gases generated in the process industry is important for product recovery as well as emission control. Dynamics of filtration plant depend on operating conditions. The models, that predict filter plant behaviour, involve empirical resistance parameters which are usually derived from limited experimental data and are characteristics of the filter media and filter cake (dust deposited on filter medium). Filter cake characteristics are affected by the nature of filter media, process parameters and mode of filter regeneration. Removal of dust particles from air is studied in a pilot scale jet pulsed bag filter facility resembling closely to the industrial filters. Limestone dust and ambient air are used in this study with two widely different filter media. All important parameters like pressure drop, gas flow rate, dust settling, are recorded continuously at 1s interval. The data is processed for estimation of the resistance parameters. The pressure drop rise on test filter media is compared. Results reveal that the surface of filter media has an influence on pressure drop rise (concave pressure drop rise). Similar effect is produced by partially jet pulsed filter surface. Filter behaviour is also simulated using estimated parameters and a simplified model and compared with the experimental results. Distribution of cake area load is therefore an important aspect of jet pulse cleaned bag filter modeling. Mean specific cake resistance remains nearly constant on thoroughly jet pulse cleaned membrane coated filter bags. However, the trend can not be confirmed without independent cake height and density measurements. Thus the results reveal the importance of independent measurements of cake resistance. (author)

  14. Leaching of sodium carbonate cakes by nitric acid

    International Nuclear Information System (INIS)

    The interaction has been studied of soda cakes of fluorite-rare-earth concentrate with nitric acid. The effect of a number of factors on extraction of REE into a nitric solution has been considered: the final acidity of the pulp, the duration of leaching, and the ratio between solid and liquid phases. The effect of adding aluminium nitrate into the pulp has also been studied. It has been shown that three-stage counterflow leaching of soda cakes with nitric acid increases REE extraction approximately by 10%

  15. Quality of products containing defatted groundnut cake flour

    OpenAIRE

    Purohit, Chitra; Rajyalakshmi, Peram

    2010-01-01

    Defatted groundnut cake obtained from commercial oil processing units and that prepared in laboratory oil expeller (LOE) were analyzed for quality parameters. Defatted groundnut cake flour (DGCF) was incorporated at 15–100% levels in laddoo, chutney powder, fryums (deep fried crisp and crunchy item), biscuits, noodles and extruded snacks. The products were studied for sensory, physico-chemical and shelf-life quality. DGCF was creamish white with bulk density of 0.55 ± 0.03 g/ml, water absorpt...

  16. Microbiological Quality of Cream-Cakes Sold in Tekirdag Province

    OpenAIRE

    A. M. Konyalı; O. Dagliogli; Gumus, T

    2005-01-01

    This study was aimed to determine the microbiological qualities of totally 120 cream cakes including chocolate and fruit type, purchased from 30 randomly selected pastry shops in Tekirdağ province. Based on the Turkish Food Codex Microbiological Criterias Communique; 59, 50, 16 and 53 out of 60 chocolate cake samples tested were found to be potentially hazardous/unacceptible respectively for total mesophilic aerobic bacteria (98.3% of the total >105 cfu/g), coliform bacteria (83.3%of the tota...

  17. Indium behaviour in Waelz processing of zinc cakes

    International Nuclear Information System (INIS)

    The effect of content of some components in the initial charge material of Waelz processing of zinc cakes and in finished products on indium distribution in Waelz process is studied. Indium losses with clinker increase with enlargement of its content in initial charge material, with enlargement of copper and sulfur content in charge material, with decrease of redundancy of coke breeze. Positive effect of calcium-containing additives that have been injected with Waelz process charge material is revealed; these additives comprise calcium oxide up to 7 % of zinc cake mass

  18. Cake properties in ultrafiltration of TiO2 fine particles combined with HA: in situ measurement of cake thickness by fluid dynamic gauging and CFD calculation of imposed shear stress for cake controlling.

    Science.gov (United States)

    Du, Xing; Qu, Fangshu; Liang, Heng; Li, Kai; Chang, Haiqing; Li, Guibai

    2016-05-01

    In this study, the cake buildup of TiO2 fine particles in the presence of humid acid (HA) and cake layer controlling during ultrafiltration (UF) were investigated. Specifically, we measured the cake thickness using fluid dynamic gauging (FDG) method under various solution conditions, including TiO2 concentration (0.1-0.5 g/L), HA concentration (0-5 mg/L, total organic carbon (TOC)), and pH values (e.g., 4, 6 and 10), and calculated the shear stress distribution induced by stirring using computational fluid dynamics (CFD) to analyze the cake layer controlling conditions, including the operation flux (50-200 L m(-2) h(-1)) and TiO2 concentration (0.1-0.5 g/L). It was found that lower TiO2/HA concentration ratio could lead to exceedingly severe membrane fouling because of the formation of a relatively denser cake layer by filling the voids of cake layer with HA, and pH was essential for cake layer formation owing to the net repulsion between particles. Additionally, it was observed that shear stress was rewarding for mitigating cake growth under lower operation flux as a result of sufficient back-transport forces, and exhibited an excellent performance on cake layer controlling in lower TiO2 concentrations due to slight interaction forces on the vicinity of membrane. PMID:26810663

  19. Producing bio-pellets from sunflower oil cake for use as an energy source

    Energy Technology Data Exchange (ETDEWEB)

    Kobayashi, Yuichi; Kato, Hitoshi; Kanai, Genta; Togashi, Tatsushi [National Agricultural Research Center (Japan)], E-mail: kobay@affrc.go.jp

    2008-07-01

    Pellet fuels were produced from ground sunflower oil cake using a pelletizer. The length, hardness, and powder characteristics of dried pellets depend on the initial water content of the oil cake. The appropriate values of water contents were 19.9 - 21.0% w.b. Oil cake pellets were found to contain 6.07% ash and 20.99 MJ/kg caloric value, which are within the standard range of wood pellets. Combustion experiments using a commercial pellet stove demonstrate that oil cake pellets burn as well as wood pellets. Oil cake pellets are useful as a fuel alternative to wood pellets. (author)

  20. Equivalent Cake Filtration Model%等效滤饼过滤模型

    Institute of Scientific and Technical Information of China (English)

    徐坦; 朱企新; 陈旭; 李文苹

    2008-01-01

    Cake filtration has been widely used in many chemical processes with more non-Newtonian, highly vis- cous and compressible materials involved. Neither traditional nor modern filtration theory can be applied in practice. "Equivalent cake filtration model" is a recently developed mathematical model to describe cake filtration for both Newtonian and non-Newtonian fluids, in either steady or unsteady filtration stages. This model has two strengths: (1) It can be used to determine equivalent capillary radii and predict filtration quality based on the properties of solid/liquid system and operation parameters; and (2) to calculate cake specific resistance and its variations with time at various cake thickness locations.

  1. Relationship Between Composition, Structure and Permeability of Drilling Filter Cakes Relations entre la composition, la structure et la perméabilité des cakes de forage

    OpenAIRE

    Durand C.; Lecourtier J.; Rosenberg E.; Loeber L.

    2006-01-01

    During drilling operations there is a need to build mud cakes as impervious as possible on the wall of the borehole to prevent damage by fluid loss. To establish the relationship between the filtration properties of mud filter cakes and their structure, drilling fluids containing montmorillonite clay, flexible (Drispac) or rigid (xanthan) anionic polymers, electrolytes and barite were investigated. Standard API filtration and polymer adsorption measurements were performed. The cake structure ...

  2. Integrated pore blockage-cake filtration model for crossflow filtration

    International Nuclear Information System (INIS)

    Crossflow filtration is to be a key process in the treatment and disposal of approximately 60,000 metric tons of high-level radioactive waste stored at the Hanford Site in Richland, Washington. Pacific Northwest National Laboratory is assessing filter performance with waste simulant materials that mimic the chemical and physical properties of Hanford tank waste. Prior simulant studies indicated that waste filtration performance may be limited by pore and cake fouling. To limit the shutdown of waste treatment operations, the pre-treatment facility plans to recover filter flux losses from cake formation and filter fouling by frequently backpulsing the filter elements. The objective of the current paper is to develop a simple model of flux decline resulting from cake and pore fouling and potential flux recovery through backpulsing of the filters for Hanford waste filtration operations. To this end, a model capable of characterizing the decline in waste-simulant filter flux as a function of both irreversible pore blockage and reversible cake formation is proposed. This model is used to characterize the filtration behavior of Hanford waste simulants in both continuous and backpulsed operations. The model is then used to infer the optimal backpulse frequency under specific operating conditions.

  3. Preparation of pure uranyl chloride from crude yellow cake

    International Nuclear Information System (INIS)

    A process is described for the preparation of pure uranyl chloride solution from crude yellow cake. The process involves dissolution of the latter in hydrochloric acid followed by uranium extraction using TBP-kerosene mixture. A series of experiments were carried out in order to determine the optimum conditions for both the dissolution and the extraction steps

  4. The effect of filter cake viscoelasticity on filtration

    DEFF Research Database (Denmark)

    Christensen, Morten Lykkegaard

    difficult to use the existing mathematical filtration models to simulate and optimise the filtration process. Activated sludge as well as synthetic model particles has been filtrated in this project. The study shows that compression of the formed filter cake is a time dependent process, and not only a...

  5. Using Layer-Cake Geology to Illustrate Structural Topographic Relationships.

    Science.gov (United States)

    Wagner, John Robert

    1987-01-01

    Discusses some of the difficulties of visualizing underlying geologic structural patterns by using maps or wooden blocks. Suggests the use of a modified layer cake to show dipping beds, folds, faults and differential erosion, as well as the relationships of stream valleys to outcrop patterns. (TW)

  6. Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

    Science.gov (United States)

    Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzana; Kukurová, Kristina; Lamparski, Grzegorz

    2016-07-01

    The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes. PMID:27386114

  7. Experimental study of cake formation on heat treated and membrane coated needle felts in a pilot scale pulse jet bag filter using optical in-situ cake height measurement

    OpenAIRE

    Saleem, Mahmood; Khan, Rafi Ullah; Tahir, M. Suleman; Krammer, Gernot

    2011-01-01

    Pulse-jet bag filters are frequently employed for particle removal from off gases. Separated solids form a layer on the permeable filter media called filter cake. The cake is responsible for increasing pressure drop. Therefore, the cake has to be detached at a predefined upper pressure drop limit or at predefined time intervals. Thus the process is intrinsically semi-continuous. The cake formation and cake detachment are interdependent and may influence the performance of the filter. Therefor...

  8. Respiratory symptoms and sensitization in bread and cake bakers.

    Science.gov (United States)

    Smith, T A; Smith, P W

    1998-07-01

    This purpose of this study was to examine the relationship between exposure to wheat flour, soya flour and fungal amylase and the development of work-related symptoms and sensitization in bread and cake bakery employees who have regular exposure to these substances. The study populations consisted of 394 bread bakery workers and 77 cake bakery workers whose normal jobs involved the sieving, weighing and mixing of ingredients. The groups were interviewed with the aim of identifying the prevalence, nature and pattern of any work-related respiratory symptoms. They were also skin-prick tested against the common bakery sensitizing agents, i.e., wheat flour, soya flour, rice flour and fungal amylase. The results of personal sampling for sieving, weighing and mixing operations at the bakeries from which the study groups were taken were collated in order to determine typical exposures to total inhalable dust from the ingredients, expressed as 8 hour time-weighted average exposures. Data from the health surveillance and collated dust measurements were compared with the aim of establishing an exposure-response relationship for sensitization. The prevalence of work-related symptoms in bread bakery and cake bakery ingredient handlers was 20.4% and 10.4% respectively. However, in a large proportion of those reporting symptoms in connection with work, the symptoms were intermittent and of short duration. It is considered that the aetiology of such symptoms is likely to be due to a non-specific irritant effect of high total dust levels, rather than allergy. None of the cake bakers and only 3.1% of the bread bakers had symptoms which were thought to be due to allergy to baking ingredients. Using skin-prick testing as a marker of sensitization, the prevalence of positive tests to wheat flour was 6% for the bread bakers and 3% for the cake bakers. Comparable prevalences for soya flour were 7% and 1% respectively. However, the prevalence of positive skin-prick tests to fungal amylase

  9. Fertilization with filter cake and micronutrients in plant cane

    Directory of Open Access Journals (Sweden)

    Jaqueline Cristiane Adorna

    2013-06-01

    Full Text Available The response of sugarcane to application of micronutrients is still not very well known. In view of the need for this information, the aim of this study was to evaluate the application of the micronutrients Zn, Cu, Mn, Fe, B, and Mo to plant cane in three soils, with and without application of filter cake. This study consisted of three experiments performed in the State of São Paulo, Brazil, (in Igaraçu do Tiete, on an Oxisol; in Santa Maria da Serra, on an Entisol, both in the 2008/2009 growing season; and in Mirassol, on an Ultisol, in the 2009/2010 growing season in a randomized block design with four replications with a 8 x 2 factorial combination of micronutrients (1 - no application/control, 2 - addition of Zn, 3 - addition of Cu, 4 - addition of Mn 5 - addition of Fe, 6 - addition of B, 7 - addition of Mo, 8 - Addition of Zn, Cu, Mn, Fe, B, and Mo and filter cake (0 and 30 t ha-1 of filter cake in the furrow at planting. The application of filter cake was more efficient than of Borax in raising leaf B concentration to sufficiency levels for sugarcane in the Entisol, and it increased mean stalk yield in the Oxisol. In areas without filter cake application, leaf concentrations were not affected by the application of Zn, Cu, Mn, Fe, B, and Mo in the furrow at planting; however, Zn and B induced an increase in stalk and sugar yield in micronutrient-poor sandy soil.

  10. EFFECTS OF TEMPERATURE AND AIRFLOW ON VOLUME DEVELOPMENT DURING BAKING AND ITS INFLUENCE ON QUALITY OF CAKE

    OpenAIRE

    NURUL ATIQAH SANI; FARAH SALEENA TAIP; SITI MAZLINA MUSTAPA KAMAL; NORASHIKIN AB. AZIZ

    2014-01-01

    Volume and texture of cake are among the important parameters in measuring the quality of cake. The processing conditions play important roles in producing cakes of good quality. Recent studies focused more on the formulation and the manipulation of baking temperature, humidity and time instead of airflow condition. The objective of this study was to evaluate the effects of baking temperature and airflow on the volume development of cake and final cake quality such as volume development, firm...

  11. The Layer Cake Walls of Valles Marineris

    Science.gov (United States)

    2007-01-01

    that the CRISM team uses to provide an overview of infrared data, because dust has a less obscuring effect, and because they are sensitive to a wide variety of minerals. Layering is clearly evident in the wall rocks. The conspicuous band running along the base of the chasma wall appears slightly yellowish, and the scarp at the edge of the topographic bench appears slightly green. The bottom two panels use combinations of wavelengths to show the strengths of absorptions that provide 'fingerprints' of different minerals. In the lower left panel, red shows strength of a 0.53-micron absorption due to oxidized iron in dust, green shows strength of an inflection in the spectrum at 0.6 microns that may be related to rock coatings, and blue shows strength of a 1-micron absorption due to the igneous minerals olivine and pyroxene. The conspicuous horizontal band appears slightly blue, indicating a stronger signature of olivine and/or pyroxene. In the lower right panel, red is a measure of an absorption particular to olivine, green is a measure of a 2.3-micron absorption due to phyllosilicates (clay-like minerals formed when rock was subjected to liquid water), and blue is a measure of absorptions particular to pyroxene. The conspicuous horizontal band is now resolved into an upper portion richer in pyroxene, underlain by material richer in olivine than the rest of the wall rock. Also, erosion-resistant material forming the topographic bench is underlain by phyllosilicate-containing material exposed on the scarp. Taken together, these data reveal a layer cake-like composition of the crustal material exposed in Coprates Chasma's wall. Most of the rock is rich in pyroxene, which is expected because much of Mars' crust consists of volcanic basaltic rock. However discrete layers are richer in olivine, and in some layers the presence of phyllosilicates indicates interaction of rock with liquid water. Because the phyllosilicate-containing layer is low on the walls and deeply buried, it

  12. Biochemical Characterization of Coriander Cakes Obtained by Extrusion

    Directory of Open Access Journals (Sweden)

    Jazia Sriti

    2013-01-01

    Full Text Available This study was designed to examine the effect of operating conditions such as nozzle diameter on fatty acid, sterol, and tocol composition of coriander cakes. Eight fatty acids were identified, with petroselinic acid accounting for 75–77% of the total fatty acids, followed by linoleic, oleic, and palmitic acids, accounting for 12-13%, 5%, and 3%, respectively, of the total fatty acids. β-Sitosterol was the major sterol in all oils with 33–35% of total sterols. The next major sterols in all oils were stigmasterol (24% of total sterols and Δ7-stigmasterol (15% of total sterols. Coriander cake contained higher amounts of total tocotrienol where γ-tocotrienol was the main compound.

  13. Product Evaluation Task Force Phase Two report for centrifuge cake

    International Nuclear Information System (INIS)

    It has been proposed that all Intermediate Level Wastes arising at Sellafield should be encapsulated prior to ultimate disposal. The Product Evaluation Task Force (PETF) was set up to investigate possible encapsulants and to produce and adequate data base to justify the preferred matrices. Three possible types of encapsulants for Centrifuge Cake;- Inorganic cements, Polymer cements, and Polymers, are evaluated using the Kepner Tregoe decision analysis technique. This technique provides a methodology for scoring and ranking alternative options and evaluating any risks associated with an option. The analysis shows that for all four stages of waste management operations ie. Storage Transport, handling and emplacement Disposal, and Process, cement matrices are considerably superior to other potential matrices. A matrix, consisting of nine parts Blast Furnace Slag (BFS) to one part Ordinary Portland Cement (OPC) is recommended as the preferred matrix for Phase 3 studies on Centrifuge Cake. (author)

  14. Microbiological Analysis of Rice Cake Processing in Korea.

    Science.gov (United States)

    Wang, Jun; Park, Joong-Hyun; Choi, Na-Jung; Ha, Sang-Do; Oh, Deog-Hwan

    2016-01-01

    This study was conducted to evaluate the microbial contamination in rice cake materials and products during processing and in the operation environment in nonhazard analysis [and] critical control point factories. Furthermore, the environmental health of the processing facilities and the bacterial and fungal contamination on the workers' hands were investigated. Pour plate methods were used for enumeration of aerobic plate count (APC), yeast and molds (YM), Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens, whereas Petrifilm count plates were used for enumeration of coliforms and Escherichia coli. The respective microbial levels of APC, coliforms, YM, and B. cereus were in the range of 2.6 to 4.7, 1.0 to 3.8, not detected (ND) to 2.9, and ND to 2.8 log CFU/g in the raw materials and in the range of 2.3 to 6.2, ND to 3.6, ND to 2.7, and ND to 3.7 log CFU/g during processing of the rice cake products. During the processing of rice cakes, APC, coliforms, YM, and B. cereus increased during soaking and smashing treatments and decreased after steaming treatment. E. coli, S. aureus, and C. perfringens were not detected in any of the raw materials and operating areas or during processing. B. cereus was detected on the operators' hands at microbial contamination levels of 1.9 ± 0.19 to 2.0 ± 0.19 log CFU/g. The results showed that B. cereus in the end product is presumably the main concern for rice cakes. In addition, the high contamination level of B. cereus during manufacturing processes, including soaking, smashing, and molding, and the absence of B. cereus from the air sampling plates indicated that the contaminated equipment showed the potential risk to cause cross-contamination. PMID:26735044

  15. New renewable and biodegradable fiberboards from a coriander press cake

    OpenAIRE

    Uitterhaegen, Evelien; Nguyen, Quang Hung; Merah, Othmane; Stevens, Chris; Talou, Thierry; Rigal, Luc; Evon, Philippe

    2015-01-01

    This study aimed to evaluate the influence of the thermo-pressing conditions (mold temperature, applied pressure and molding time) on the mechanical properties, the thickness swelling and the water absorption of fiberboards made from a coriander press cake produced in a single-screw extruder. In regard to the mechanical properties of the optimal board and its water-sensitivity, such a fiberboard would be applicable as inter-layer sheets for pallets, for the manufacture of containers or furnit...

  16. Edible applications of shellac oleogels: spreads, chocolate paste and cakes

    OpenAIRE

    Patel, Ashok; Rajarethinem, Pravin S; Grędowska, Agnieszka; Turhan, Ozge; Lesaffer, Ans; De Vos, Winnok; Van de Walle, Davy; Dewettinck, Koen

    2014-01-01

    We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured w/o emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation. Water-in-oil emulsions with up to 60 wt% water were prepared without the need for an emulsifier by simply using shellac oleogels as the continuous oil phase. The water droplets in these emulsions (size <...

  17. Characterization of sponge cake baking in an instrumented pilot oven

    OpenAIRE

    Alain Sommier; Elisabeth Dumoulin; Imen Douiri; Christophe Chipeau

    2012-01-01

    The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C) leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specific...

  18. Deproteinated palm kernel cake-derived oligosaccharides: A preliminary study

    Science.gov (United States)

    Fan, Suet Pin; Chia, Chin Hua; Fang, Zhen; Zakaria, Sarani; Chee, Kah Leong

    2014-09-01

    Preliminary study on microwave-assisted hydrolysis of deproteinated palm kernel cake (DPKC) to produce oligosaccharides using succinic acid was performed. Three important factors, i.e., temperature, acid concentration and reaction time, were selected to carry out the hydrolysis processes. Results showed that the highest yield of DPKC-derived oligosaccharides can be obtained at a parameter 170 °C, 0.2 N SA and 20 min of reaction time.

  19. Image Analysis on Detachment Process of Dust Cake on Ceramic Candle Filter

    Institute of Scientific and Technical Information of China (English)

    姬忠礼; 焦海青; 陈鸿海

    2005-01-01

    Based on the analysis of high-speed video images, the detachment behavior of dust cake from the ceramic candle filter surface during pulse cleaning process is investigated. The influences of the dust cake loading,the reservoir pressure, and the filtration velocity on the cleaning effectiveness are analyzed. Experimental results show that there exists an optimum dust cake thickness for pulse-cleaning process. For thin dust cake, the patchy cleaning exists and the cleaning efficiency is low; if the dust cake is too thick, the pressure drop across the dust cake becomes higher and a higher reservoir pressure may be needed. At the same time there also exists an optimum reservoir pressure for a given filtration condition.

  20. In vitro Fermentation, Digestion Kinetics and Methane Production of Oilseed Press Cakes from Biodiesel Production.

    Science.gov (United States)

    Olivares-Palma, S M; Meale, S J; Pereira, L G R; Machado, F S; Carneiro, H; Lopes, F C F; Maurício, R M; Chaves, A V

    2013-08-01

    Following the extraction of oil for biodiesel production, oilseed press cakes are high in fat. As the dietary supplementation of fat is currently considered the most promising strategy of consistently depressing methanogenesis, it follows that oilseed press cakes may have a similar potential for CH4 abatement. As such, this study aimed to characterise the nutritive value of several oilseed press cakes, glycerine and soybean meal (SBM) and to examine their effects on in vitro ruminal fermentation, digestion kinetics and CH4 production. Moringa press oil seeds exhibited the greatest in sacco effective degradability (ED) of DM and CP (pMoringa oilseed press cakes produced the lowest CH4 (mg/g digested DM) at 6 and 12 h of incubation (pmoringa oilseed press cake at 400 g/kg DM has the greatest potential of the oilseed press cakes examined in this study, to reduce CH4 production, without adversely affecting nutrient degradability. PMID:25049890

  1. Starches from non - conventional sources to improve the technological characteristics of pound cake

    Directory of Open Access Journals (Sweden)

    Eveline Lopes Almeida

    2013-11-01

    Full Text Available This study evaluated and compared the effect of the utilization of five different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet potato and white bean and four different commercial starches (cassava, corn, potato and rice in pound cake. Common bean starch, followed by Peruvian carrot starch were the non-conventional starch sources that showed tendency to improve the technological quality of pound cake, mainly in relation to corn starch, the most common commercial source. With these sources, the batters presented lower specific gravity and the cakes presented higher specific volume, lighter color, lower crumb moisture reduction during the storage period, and better texture attributes during all the cake shelf-life. Moreover, common bean starch provided higher scores in the cake sensory evaluation; especially for grain and texture attributes (moisture, tenderness and softness. Chickpea and white bean starches were more similar to corn starch in pound cake application.

  2. CRAMBE CAKE (Crambe abyssinica hochst ON LAMB DIETS

    Directory of Open Access Journals (Sweden)

    Érika Breda Canova

    2015-02-01

    Full Text Available The use of alternative feedstuffs in animal diet, such as residues derived from the biodiesel production aims to increase productivity and reduce costs in animal production. Them aim of this study was to evaluate the substitution effect of 0, 22, 44 and 64% of soybean meal protein by Crambe cake (Crambe abyssinica Hochst protein in lamb diet. In the in vivo experiment, 20 lambs were used and evaluated the apparent digestibility, nitrogen balance and voluntary DM intake. The replacement of the protein resulted in a linear decrease in apparent digestibility coefficient (ADC of dry matter (DM, organic matter (OM, ether extract (EE, gross energy (GE, acid detergent fiber (ADF, neutral detergent fiber (NDF, cellulose (CEL and the percentage of total digestible nutrients (TDN, which resulted in decreased daily DM intake. The blood level of urea, glucose, alanine aminotransferase (ALT and aspartate aminotransferase (AST were not affected. In vitro gas production technique (GP evaluation of diets showed a significantly decrease (P<0.05 of the total gas and methane production without altering the true degradability of DM and OM and the partition factor (PF. Replacement of soybean meal protein by the Crambe cake protein decreased digestibility of the fiber fraction of the diet, the voluntary intake of DM and methane, without altering rumen fermentation. Crambe cake can be utilized as lamb's food, because, despite reduced intake, assure a large energy intake and similarity to soybean meal protein.

  3. Studies on drying kinetics of olive foot cake

    Directory of Open Access Journals (Sweden)

    Hamlat, M. S.

    2002-06-01

    Full Text Available The olive foot cake is a very important by-product of olive oil industry since it can contain until 12 % of oil which can be extracted using solvent. The used solvent is often immiscible with water. This is the reason why its effect is limited by the moisture of olive foot cake making its drying imperative. In this paper, we present the behaviour of olive foot cake subjected to convective drying. The experimental results show that the drying rate versus moisture presents only one period of decreasing rate. The influence of the main parameters on drying kinetics is studied.El orujo es un importante subproducto de la industria del aceite de oliva ya que puede contener hasta el 12 % del aceite, el cual puede ser extraído usando un disolvente apropiado. El uso del disolvente es a menudo inmiscible con el agua. Esta es la razón por la que su efecto está limitado por la humedad del orujo, haciendo su secado imperativo. En este artículo se presenta el comportamiento del orujo sometido a un secado por convección. Los resultados experimentales mostraron que la velocidad de secado frente a la humedad, presenta un solo período de disminución de dicha velocidad. Se ha estudiado la influencia de los principales parámetros sobre la cinética de secado.

  4. Lead and silver extraction from waste cake from hydrometallurgical zinc production

    OpenAIRE

    DUSAN D. STANOJEVIC; Rajkovic, Milos B.; DRAGAN V. TOSKOVIC; MILANA A. TOMIC

    2008-01-01

    This paper presents the experimental results of the extraction of lead and silver from a lead–silver waste cake obtained in the process of hydrometallurgical zinc production. While controlling the pH value, the lead–silver cake was leached at a temperature close to boiling point in different concentrations of aqueous calcium chloride solutions. The experiments were performed applying different ratios between the mass of cake and the volume of the leaching agent under different durations of th...

  5. Effect of oilseed cakes on alpha-amylase production by Bacillus licheniformis CUMC305.

    OpenAIRE

    Krishnan, T.; Chandra, A. K.

    1982-01-01

    The effects of oilseed cakes on extracellular thermostable alpha-amylase production by Bacillus licheniformis CUMC305 was investigated. Each oilseed cake was made of groundnut, mustard, sesame, linseed, coconut copra, madhuca, or cotton. alpha-Amylase production was considerably improved in all instances and varied with the oilseed cake concentration in basal medium containing peptone and beef extract. Maximum increases were effected by a low concentration (0.5 to 1.0%) of groundnut or coconu...

  6. Pengaruh Waktu dan Tekanan Terhadap Oil Content Cake pada Niagara Filter di PT. Multimas Nabati Asahan

    OpenAIRE

    Febrian, Didi

    2015-01-01

    Pada proses penyaringan minyak kotor menjadi minyak jernih dengan menggunakan Niagara Filter dipengaruhi oleh beberapa faktor seperti tekanan dalam penyaringan dan waktu dalam pengeblowan cake. Tekanan yang digunakan dalam penyaringan harus sesuai dengan standarisasi yaitu 4 – 5 bar. Mesin yang baik dapat mencapai hasil produksi sesuai target. Waktu pengambilan cake dilakukan tiga kali dalam sehari. Pengambilan cake dilakukan dengan menggunakan tekanan udara yang tinggi. Pre...

  7. Adding value to vegetable waste: Oil press cakes as substrates for microbial decalactone production

    OpenAIRE

    Laufenberg, Günther; Rosato, Pietro; Kunz, Benno

    2004-01-01

    In this study several oil press cakes were investigated as exclusive substrates for different moulds and yeasts for the production of flavor-active decalactones via solidstate fermentation (SSF). Experiments are focused on pre-treatment methods for olive cake to remove antimicrobial phenolic substances contained in the oil cake disturbing or even inhibiting microbial growth. Choosing Ceratocystis moniliformis as the reference microorganism best results were obtained by a combination of hot wa...

  8. Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.

    Science.gov (United States)

    Baeva, Marianna Rousseva; Terzieva, Vesselina Velichkova; Panchev, Ivan Nedelchev

    2003-06-01

    The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the sponge cake height with respect to the sucrose-sweetened sponge cake. The porous and steady structure of both cakes was finally formed at identical time--between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven "Rahovetz-02", Bulgaria for 30 min at 180 degrees C). The water-losses at the end of baking (10.30% and 10.40% for the sucrose-sweetened cake and sucrose-free cake, respectively) and the final temperatures reached in the crumb central layers (96.6 degrees C and 96.3 degrees C for the sucrose-sweetened cake and sucrose-free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose-free sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose-sweetened and sucrose-free sponge cakes, respectively. As a result, the sucrose-free sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that ofthe sucrose-sweetened one. PMID:12866615

  9. Jamming, Self-Filtration and Cake Growth in Concentrated Particle Suspensions

    Science.gov (United States)

    Guo, Youjing; Li, Shoubo; Yang, Donglei; Mi, Yongli; Wang, Xiaorong

    2015-03-01

    We study the flows of concentrated particle suspensions driven through a circular orifice. Above a critical concentration, a jammed structure (i.e., quasi-solid sphere) often forms in the flow and at the entrance of the geometrical constriction. Once occurred this jammed structure grows fast as time t passes and produces a reduction in the solid concentration downstream. Our analysis shows that a combination of the particle jamming, the self-filtration, and the cake-formation with the flow passing through the pores of the jammed solid is responsible for the occurrence of such phenomena. Based on this mechanism, we establish a mathematical model to show how the jammed structure is propagated. Our results suggest that the size D of the jammed structure in this case is proportional to a 1/3 power of the time t. Experiments also support this conclusion.

  10. METHODS OF DUST CAKE REMOVAL FROM COLLECTING PLATES IN ELECTROSTATIC PRECIPITATORS (ESP

    Directory of Open Access Journals (Sweden)

    Monika Wierzbińska

    2014-10-01

    Full Text Available In this paper methods of dust cake removal from collecting plates in electrostatic precipitators are presented. If dust cake removal from the collecting plates surface is not enough, the dust collection effectivity decreases. Some methods of dust cake removal from collecting plates are known: electromagnetic method, pneumatic method, acoustic method, plushing and mechanical rapping. The most effective and the most often used method of removal of dust cake, which is accumulated on the collecting plates in dry electrostatic precipitators, is mechanical flicking off method. Mechanism of action by using this method depends on the serial inducing of vibrates by hitting of special hammers on the collecting plates.

  11. CORRELATION STUDY BETWEEN VOLUME AND OVERALL ACCEPTABILITY OF CAKE WITH PROPERTIES OF HARD WHEAT FLOUR

    Directory of Open Access Journals (Sweden)

    Hanee Al-Dmoor

    2013-01-01

    Full Text Available The most important factor in cakes making is the availability of soft wheat flour. Sometimes cake flour is producing by milling hard wheat because the shortage of soft wheat flour. The aim of this study is to identify a specification for production cake flour from hard wheat which gives a high quality of cake products. Protein %, ash %, wet gluten %, dry gluten %, gluten index, falling no, acidity %, damaged starch, sedimentation values and particles size are 8.82, 0.5, 24.1, 8.44, 97.65, 310.3, 0.15, 7.71,72.7 and 10.07 respectively. The development time, stability, elasticity, softening, water absorption, resistance, extensibility and R: F values for dough are 1.35, 3.1, 102, 89.4, 57.73, 98.6, 357, 155 and 2.31 respectively. The average of cakes volume is 711 c.c and overall acceptability is 7.55 of 9 hedonic scales. Both of cake volume and overall acceptability of sensory evaluation test correlate positively (p<0.005 with protein and gluten content, sedimentation rate and extensograph parameters which give an indication about hard wheat cake flour could be substituted for soft wheat flour. Cake producers should apply a special treatment to improve the quality of cake.

  12. Quality of Pelleted Olive Cake for Energy Generation

    Directory of Open Access Journals (Sweden)

    Tea Brlek

    2014-02-01

    Full Text Available Normal 0 21 false false false SR X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} Olive cake is by-product of olive oil production. This material cannot be stored in original condition for a long time because it has high water content and relatively high portion of oil that causes rapid deterioration. Thus it is necessary to investigate possible methods of remediation of such by-product, where utilization for energy generation presents a useful option. Several studies have been conducted on energy generation from olive cake, however not one that includes pelleting as a pre-treatment. Therefore, the aim of this paper was to determine the chemical composition of different cultivars of olive cake, to produce pellets, and determine their basic quality parameters. The pellets obtained from olive cake had mainly satisfactory results regarding their quality in comparison to standards for fuel pellets. It should be kept in mind that these standards are manly for wood pellets, and therefore some lower criteria could be applied for olive cake and such biomass. The highest amount of residual oil and the lowest amount of protein was found in cultivar ‘Buža’ and produced pellets had the smallest abrasion index (8.15%. Other cultivars had lower oil and higher protein content, and abrasion index

  13. Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

    OpenAIRE

    Małgorzata Przygodzka; Henryk Zieliński; Zuzana Ciesarová; Kristina Kukurová; Grzegorz Lamparski

    2015-01-01

    The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves,...

  14. Sustainable Agriculture: enhancement of the 'neem cake'

    International Nuclear Information System (INIS)

    The 'neem cake' scrap processing of the industrial chain producing neem oil and azadirachtin. The ENEA laboratories have developed a promising trial to promote the use of neem cake as a low-cost insecticide and fertilizer in sustainable agriculture.

  15. Extraction, composition and functional properties of pennycress (Thlaspi arvense L.) press cake protein

    Science.gov (United States)

    This study compared two methods for extracting the protein in pennycress (Thlaspi arvense L.) press cake and determined the composition and functional properties of the protein products. Proteins in pennycress press cake were extracted by using the conventional alkali solubilization-acid precipitati...

  16. Jet-cooked high amylose corn starch and shortening composites for use in cake icings

    Science.gov (United States)

    Cake decorating continues to be popular for special occasions. Butter cream is an all-purpose icing that is used to both ice and decorate cakes. Cream icings contain up to 40% shortening. As the consumers become aware of the need to reduce fat in their diet, the demand for healthy, flavorful, low-...

  17. Using Texture Analysis Technique to Assess the Freeze-Dried Cakes in Vials.

    Science.gov (United States)

    Hackl, Ellen V; Ermolina, Irina

    2016-07-01

    A freeze-dried (FD) cake should possess, among other properties, a sufficient dryness and strength to prevent cracking or powdering during transportation and storage. In this study, the application of a standard texture analysis (TA) technique to study the mechanical properties of the FD cakes directly in glass vials used for freeze-drying has been demonstrated. Examining the FD cakes in glass vials has many advantages as it allows studying the intact FD cakes minimizing the bias from texture distortion during samples preparation, and reducing the moisture uptake. A procedure allowing quantitative assessment of the strength, fracturability, and elastic properties of the FD cakes using TA has been developed. The results show that the TA method is sensitive to the variations in cake materials, storage conditions (temperature, excessive moisture), and cake quality. The results also show that TA can also be applied for optimization and improvement of the freeze-drying protocols and rapid disintegrating tablet formulation development. The simplicity of the TA technique and a number of different probes available on the market allow using the TA for the routine reliable and robust tests of FD solids providing valuable information on the strength and texture of the cakes. PMID:27290623

  18. Cake Flour Is Not Just Any Old White Powder: A Fun Take-Home Experiment

    Science.gov (United States)

    McMullen, Kevin; Rasmus, C.; Virtue, Melinda; Slik, Kate; Wrigley, Colin

    2014-01-01

    Baking cakes with different recipes can provide an exercise in the application of the scientific method, illustrating the need to vary only one ingredient at a time for correct derivation of conclusions. This experiment, most likely to be performed at home, compares a cake flour with flours from durum wheat, rice and cornflour (gluten-free…

  19. Preparation and properties of binderless boards from Jatropha curcas L. seed cake

    NARCIS (Netherlands)

    Hidayat, H.; Keijsers, E.R.P.; Prijanto, U.; Dam, J.E.G. van; Heeres, H.J.

    2014-01-01

    The potential of Jatropha curcas L. seed cake after oil extraction (expelling of seeds followed by hexane extraction) as a raw material for binderless boards was investigated. The composition of the de-oiled seed cake was investigated using a range of techniques (proximate-, ultimate analyses, TG/DG

  20. Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation

    NARCIS (Netherlands)

    Paraskevopoulou, A.; Donsouzi, S.; Nikiforidis, C.V.; Kiosseoglou, V.

    2015-01-01

    The effect of partial (50 wt%) or total liquid egg replacement by whey proteins in combination with emulsifiers, i.e. hydroxypropylmethylcellulose (HPMC) and sodium stearoyl-2-lactylate (SSL), on the quality of pound cakes was investigated. Cakes containing whey protein isolate (WPI) solutions of va

  1. Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life.

    Science.gov (United States)

    Zieliński, Henryk; del Castillo, Maria Dolores; Przygodzka, Małgorzata; Ciesarova, Zuzana; Kukurova, Kristina; Zielińska, Danuta

    2012-12-15

    Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life were investigated in this study. In particular, the changes in antioxidants content, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after long-term storage were addressed. Ginger cakes produced according to the traditional and current recipe were stored for 5 years at room temperature in a dark place. The total phenolic compounds (TPC), inositol hexaphosphate (IP6), reduced (GSH) and oxidised glutathione (GSSG) contents, antioxidant and reducing capacity and Maillard reaction products (MRPs) were determined in ginger cakes after storage and then compared to those measured after baking. After long-term storage a decrease in TPC and IP6 contents in cakes was noted. In contrast, an increase in antioxidative and reducing capacity of stored cakes was observed. Long-term storage induced formation of furosine, advanced and final Maillard reaction products and caused changes in both reduced and oxidised forms of glutathione. After long-term storage the modest changes in furosine, FAST index and browning in ginger cake formulated with dark rye flour may suggest that this product is the healthiest among others. Therefore, traditional rye ginger cakes can be considered as an example of a healthy food that is also relatively stable during long term storage as noted by the small chemical changes observed in its composition. PMID:22980898

  2. Biochemical Characterization of Coriander Cakes Obtained by Extrusion

    OpenAIRE

    Jazia Sriti; Manel Neffati; Kamel Msaada; Thierry Talou; Brahim Marzouk

    2013-01-01

    This study was designed to examine the effect of operating conditions such as nozzle diameter on fatty acid, sterol, and tocol composition of coriander cakes. Eight fatty acids were identified, with petroselinic acid accounting for 75–77% of the total fatty acids, followed by linoleic, oleic, and palmitic acids, accounting for 12-13%, 5%, and 3%, respectively, of the total fatty acids. β-Sitosterol was the major sterol in all oils with 33–35% of total sterols. The next major sterols in all oi...

  3. Use of palm kernel cake for animal feed

    OpenAIRE

    Kuprasert, S.; Watanasit, S.

    2001-01-01

    Palm kernel cake (PKC), a by-product from the palm-oil industry, has the potential for use as a feed ingredient. Crude protein, fiber and metabolizable energy contents of PKC are 12-18%, 18-13% and 1,940- 2,490 kcal/kg, respectively. Availability of amino acid in PKC are approximately 60-70% for chickens and 65-70% for pigs. With fat supplementation, PKC can be used up to 20% in broiler diet and can be increased to 30-40% with further addition of methionine and lysine. For the diets of pullet...

  4. Oil extraction from olive foot cake with acidic hexane

    OpenAIRE

    Kmieciak, S.; Mecziane, S.; Kadi, H.; Moussaoui, R.

    1991-01-01

    The use of acidic hexane as a solvent increases the extracted oil yield from olive foot cake. Two extraction procedures are studied: open air extraction at room temperature and Soxhlet exhaustive extraction. The additional yield is about 5% for a 2.5% acetic acid content in case of open air extraction and turns out to be 9% for 7.5% acetic acid content in the Soxhlet procedure. An analysis of the extracted oil shows a light increase of the acidity of oil. The improved yield may be a...

  5. LDPE/PHB blends filled with castor oil cake

    Science.gov (United States)

    Burlein, Gustavo A.; Rocha, Marisa C. G.

    2015-05-01

    The response surface methodology (RSM) is a collection of mathematical techniques useful for developing, improving and optimizing process. In this study, RSM technique was applied to evaluate the effect of the components proportion on the mechanical properties of low density polyethylene (LDPE)/ poly (3-hydroxy-butyrate) (PHB) blends filled with castor oil cake (CC). The blends were prepared by melt mixing in a twin screw extruder. Low density polyethylene, poly (3-hydroxy-butyrate) and castor oil pressed cake were represented by the input variables designated as LDPE, PHB and CC, respectively. As it was desirable to consider the largest LDPE content in the ternary system, the components of the mixture were subjected to the following constraints: 0.7 ≤ LDPE ≤ 1.0, 0≤ PHB≤0.3 e 0 ≤ CC ≤0.3. The mechanical properties of the different mixtures were determined by conventional ASTM tests and were evaluated through analysis of variance performed by the Minitab software. Some polynomial equations were tested in order to describe the mechanical behavior of the samples. The quadratic model in pseudo components was selected for describing the tensile behavior because it was the most efficient from a statistical point of view (p-value ≤ 0.05; coefficient of determination (r2) close to 1 and variation inflation factor (VIF) values cake to LDPE. The morphological study of the materials obtained showed that LDPE/PHB blends are immiscible and form morphological structures with well distinguished phase boundaries between dispersed phase and matrix. Biodegradation was evaluated burying the samples in simulated soil for different periods of time. The LDPE/PHB/CC mixtures with higher content of PHB showed more pronounced degradation. Under the experimental conditions studied the LDPE/CC compositions presented no degradation. However, the loss of mass of the LDPE/PHB/CC mixtures was higher than the loss of mass of the corresponding LDPE/PHB binary blend. This result

  6. Resveratrol Trimers from Seed Cake of Paeonia rockii

    Directory of Open Access Journals (Sweden)

    Pu Liu

    2014-11-01

    Full Text Available In the course of screening natural products for antibacterial activities, a total acetone extract of the seed cake of Paeonia rockii showed significant effects against bacterial strains. Bioactivity-guided fractionation of the EtOAc-soluble fraction of the total acetone extract resulted in the isolation and identification of five resveratrol trimers, including rockiiol C (1, gnetin H (2, suffruticosol A (3, suffruticosol B (4 and suffruticosol C (5. The relative configuration of these compounds was elucidated mainly by comprehensive 1D and 2D-NMR experiments. Compound 1 was a new compound. All isolated compounds exhibited strong antibacterial activities against Gram-positive bacteria.

  7. Cosmic ray abundance measurements with the CAKE balloon experiment

    CERN Document Server

    Cecchini, S; Giacomelli, G; Manzoor, S; Medinaceli, E; Patrizii, L; Togo, V

    2005-01-01

    We present the results from the CAKE (Cosmic Abundance below Knee Energy) balloon experiment which uses nuclear track detectors. The final experiment goal is the determination of the charge spectrum of CR nuclei with Z $>$ 30 in the primary cosmic radiation. The detector, which has a geometric acceptance of $\\sim$ 1.7 m$^2$sr, was exposed in a trans-mediterranean stratospheric balloon flight. Calibrations of the detectors used (CR39 and Lexan), scanning strategies and algorithms for tracking particles in an automatic mode are presented. The present status of the results is discussed

  8. Intake, digestibility, nitrogen balance, performance, and carcass yield of lambs fed licuri cake.

    Science.gov (United States)

    Costa, J B; Oliveira, R L; Silva, T M; Ribeiro, R D X; Silva, A M; Leão, A G; Bezerra, L R; Rocha, T C

    2016-07-01

    This study aimed to determine the impact of the inclusion of licuri cake in the diets of crossbred Santa Inês lambs, based on intake, digestibility, N balance, urea N, and performance. We used 44 male lambs that were vaccinated and wormed, with an average age of 6 mo and an average BW of 21.2 kg ± 2.7 kg. The lambs were fed a mixture of Tifton-85 hay (40%) and a concentrated mixture (60%) composed of ground corn, soybean meal, and mineral premix. For the treatments, licuri cake was added at levels of 0, 8, 16, and 24% of DM, with the licuri cake replacing soybean meal and ground corn. We used 11 lambs per treatment in a randomized design. The lambs were confined for 70 d, and the digestibility trial occurred between Day 40 and Day 55. The increased level of licuri cake inclusion promoted a linear reduction in DM intake ( = 0.00) with a 39% reduction between treatments with the 0 and 24% cakes. On the other hand, ether extract () consumption showed an initial quadratic increase ( = 0.00). The total weight gain and ADG showed a linear decrease ( = 0.00) with the addition of licuri cake. The inclusion of licuri cake linearly enhanced ( = 0.02) the digestibility of CP and EE, whereas the digestibility of other nutrients in lambs remained unchanged ( > 0.05). The licuri cake increase led to a linear decrease ( cake. Carcass morphometric measurements were influenced by experimental diets, showing linear decreases ( cake to diets. The fat thickness, conformation, external length, internal length, leg length, rump width, and chest circumference showed linear decreases ( cake in diets. The inclusion of licuri cake decreased DMI and digestibility, reflecting the lower ADG. Although feed efficiency was not affected, the lambs weighed less at slaughter and the licuri cake had a negative impact on carcass yield. Therefore, the use of the studied levels of licuri cake in diets for finishing lambs cannot be recommended. PMID:27482684

  9. Nutritionally "Empty" but "Full" of Meanings: The Socio-Cultural Significance of Birthday Cakes in Four Early Childhood Settings

    Science.gov (United States)

    Albon, Deborah

    2015-01-01

    This article examines the socio-cultural significance of birthday cakes with the purpose of reflecting upon birthday cake practices enacted in four early childhood settings in England. I argue that birthday cakes occupy an ambiguous place in early childhood practice: seen to be both "risky"--a term I problematise--"and"…

  10. Effect of oilseed cakes on alpha-amylase production by Bacillus licheniformis CUMC305.

    Science.gov (United States)

    Krishnan, T; Chandra, A K

    1982-08-01

    The effects of oilseed cakes on extracellular thermostable alpha-amylase production by Bacillus licheniformis CUMC305 was investigated. Each oilseed cake was made of groundnut, mustard, sesame, linseed, coconut copra, madhuca, or cotton. alpha-Amylase production was considerably improved in all instances and varied with the oilseed cake concentration in basal medium containing peptone and beef extract. Maximum increases were effected by a low concentration (0.5 to 1.0%) of groundnut or coconut, a high concentration (3%) of linseed or mustard, and an Rintermediate concentration (2%) of cotton, madhuca, or sesame. The oilseed cakes made of groundnut or mustard could completely replace the conventional peptone-beef extract medium as the fermentation base for the production of alpha-amylase by B. licheniformis. The addition of corn steep liquor to cotton, linseed, sesame, or madhuca cake in the medium improved alpha-amylase production. PMID:6181738

  11. Effects of shading time on quality of matcha and matcha cake

    Directory of Open Access Journals (Sweden)

    LI Hui

    2014-12-01

    Full Text Available Effects of shading time on the quality of Matcha and the Matcha cake.It showed that shading could help the systhesis of nitrogen compounds such as amino acids,caffeine chlorophyll and protein,but couldn′t favor accumulation of tea polyphenol and polysaccharides.The more shading time was,the more chlorophyll content would be,and the more green of Matcha color would be.After Matcha cake was baked,the green color reduced.The colors of Macha cake are greener with longer shading time.Thus,the length of Shading time has obvious effect on the green tea and the tea cake quality,We can adjust the Matcha cake taste,flavor and color by adding Matcha from different shading time.

  12. Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder.

    Science.gov (United States)

    Lee, Jun Ho

    2015-09-01

    To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (PBaking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (Pcakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability. PMID:26451358

  13. Biogas production from Jatropha curcas press-cake

    Energy Technology Data Exchange (ETDEWEB)

    Staubmann, R.; Guebitz, G.M.; Lafferty, R.M. [Graz Technical Univ. (Austria)] [and others

    1997-12-31

    Seeds of the tropical plant Jatropha curcas (purge nut, physic nut) are used for the production of oil. Several methods for oil extraction have been developed. In all processes, about 50% of the weight of the seeds remain as a press cake containing mainly protein and carbohydrates. Investigations have shown that this residue contains toxic compounds and cannot be used as animal feed without further processing. Preliminary experiments have shown that the residue is a good substrate for biogas production. Biogas formation was studied using a semicontinous upflow anaerobic sludge blanket (UASB) reactor; a contact-process and an anaerobic filter each reactor having a total volume of 110 L. A maximum production rate of 3.5 m{sup 3} m{sup -3} d{sup -1} was obtained in the anaerobic filter with a loading rate of 13 kg COD m{sup -3} d{sup -1}. However, the UAS reactor and the contact-process were not suitable for using this substrate. When using an anaerobic filter with Jatropha curcas seed cake as a substrate, 76% of the COD was degraded and 1 kg degraded COD yielded 355 L of biogas containing 70% methane. 28 refs., 3 figs., 4 tabs.

  14. Microwave-Assisted Extraction of Herbacetin Diglucoside from Flax (Linum usitatissimum L. Seed Cakes and Its Quantification using an RP-HPLC-UV System

    Directory of Open Access Journals (Sweden)

    Ophélie Fliniaux

    2014-03-01

    Full Text Available Flax (Linum usitatissimum L. seeds are widely used for oil extraction and the cold-pressed flaxseed (or linseed cakes obtained during this process constitute a valuable by-product. The flavonol herbacetin diglucoside (HDG has been previously reported as a constituent of the flaxseed lignan macromolecule linked through ester bonds to the linker molecule hydroxymethylglutaric acid. In this context, the development and validation of a new approach using microwave-assisted extraction (MAE of HDG from flaxseed cakes followed by quantification with a reverse-phase HPLC system with UV detection was purposed. The experimental parameters affecting the HDG extraction yield, such as microwave power, extraction time and sodium hydroxide concentration, from the lignan macromolecule were optimized. A maximum HDG concentration of 5.76 mg/g DW in flaxseed cakes was measured following an irradiation time of 6 min, for a microwave power of 150 W using a direct extraction in 0.1 M NaOH in 70% (v/v aqueous methanol. The optimized method was proven to be rapid and reliable in terms of precision, repeatability, stability and accuracy for the extraction of HDG. Comparison with a conventional extraction method demonstrated that MAE is more effective and less time-consuming.

  15. Pengaruh Penambahan Cake Terhadap Oil Content PKM (Palm Kernel Meal) Di Pk Crushing Plant PT. Multimas Nabati Asahan

    OpenAIRE

    Yusup, Muhammad

    2012-01-01

    Effect of Oil Content Of Cake addition of PKM (Palm Kernel Meal) is done by mixing the PKM and Cake through the process of solvent extraction using N- hexane with PKM and Cake variation ratio of 50:1; 50:0.9; 50:0.8; 50:0.7; 50:0.6, and 50:0.5. Research has been done shows that the effect of the addition of cake on PKM can increase oil content in samples and cake mass is added to produce the oil content of the standard is 0.6 g.

  16. Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

    Directory of Open Access Journals (Sweden)

    Małgorzata Przygodzka

    2015-01-01

    Full Text Available The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes.

  17. Effect of banana peel cellulose as a dietary fiber supplement on baking and sensory qualities of butter cake

    Directory of Open Access Journals (Sweden)

    Chiraporn Sodchit

    2013-12-01

    Full Text Available Banana peels are a waste product of the banana industry that have caused an environmental problem. Conversion of banana peels to a food ingredient might be an alternative way of value-adding to this waste. This study aimed to extract cellulose from banana peels and use it as an ingredient in butter cake to increase dietary fiber content and to improve cake quality. The selection and optimization of extraction conditions of cellulose from banana peels employed chemical extractions. Banana peel cellulose (BPC was added to butter cake at 3 levels; 1.5, 3.0 and 4.5% w/w of flour compared with 3.0% commercial cellulose (CC and the control (no cellulose added. The sensory, chemical, physical and microbiological properties of the butter cakes were then determined. The odor, tenderness and moistness acceptance scores of the butter cake by 50 panelists ranged from “like moderately” to “like very much”, indicating that addition of BPC improved the sensory quality of the cake. The butter cake with added CC and BPC had significantly higher (pd”0.05 moisture and fiber contents than those of the control. Microorganism levels found in the butter cake conformed to the butter cake standard (OTOP standard product of Thailand 459/2549. The optimum concentration of added BPC was 1.5%. Thus, the addition of BPC extracted from banana peels to butter cake increased the fiber content and improve the cake quality.

  18. Evaluation of the Effect of Carboxy Methyl Cellulose on Sensory Properties of Gluten-Free Cake

    Directory of Open Access Journals (Sweden)

    Sara Ranjbar

    2012-09-01

    Full Text Available Cakes prepared from wheat flour are not appropriate for people suffering from celiac disease due to sensivity to gluten. Therefore cakes prepared from rice flour lacking gluten are produced for these individuals. In this study in order to produce gluten-free cakes, rice flour combined with Carboxy Methyl Cellulose (CMC at two concentrations of 0.25 and 0.75% were used. A rice cake lacking gum was regarded as control. At first, chemical test measuring moisture, protein, ash, fat and pH were performed. Then rice cakes (containing gum and lacking gum were produced through semi-industrial method followed by sensory evaluation in terms of uniformity, crust property, rupture, aroma, taste and flavor. Sensory analysis by panelists showed that addition of CMC gum at two concentrations to bread formulation led to improvement of sensory properties, In other words rice cakes containing CMC had better sensory properties than control rice cakes (lacking gum. In addition of among gum-containing treatments, the sample with 0.75% gum had better scores than the other one.

  19. Degrees of Guaranteed Envy-Freeness in Finite Bounded Cake-Cutting Protocols

    CERN Document Server

    Lindner, Claudia

    2009-01-01

    Fair allocation of goods or resources among various agents is a central task in multiagent systems and other fields. The specific setting where just one divisible resource is to be divided fairly is commonly referred to as cake cutting, and agents are called players in this setting. Cake-cutting protocols aim at dividing a cake and assigning the resulting portions to several players in a way that each of the players, according to his or her valuation of these portions, feels to have received a "fair" amount of the cake. An important notion of fairness is envy-freeness: No player wishes to switch the portion of the cake received with another player's portion. Despite intense efforts in the past, it is still an open question whether there is a \\emph{finite bounded} envy-free cake-cutting protocol for an arbitrary number of players, and even for four players. In this paper, we introduce the notion of degree of guaranteed envy-freeness (DGEF, for short), as a measure of how good a cake-cutting protocol can approx...

  20. Sustainable management of root-knot disease of tomato by neem cake and Glomus fasciculatum

    Directory of Open Access Journals (Sweden)

    Rose Rizvi

    2015-12-01

    Full Text Available A pot experiment was conducted during winter season of 2009–2010 in the department of Botany, AMU, Aligarh, India, to determine the nematicidal potential of organic matter, neem cake at third level of dose, and bioagent, Glomus fasciculatum in terms of various growth parameters of tomato, when inoculated individually as well as concomitantly with respect to root-knot development. Neem cake and G. fasciculatum showed potential for sustainable management while providing nutrient sources for proper plant growth. Disease intensity of root-knot nematode decreased while increasing the doses of neem cake along with the G. fasciculatum. Chlorophyll contents have been found to be increased in single and combined application as well. There is a progressive increase in growth parameters raised in soil amended with 10, 20, and 30 g neem cake/kg soil and inoculated with G. fasciculatum. Significant improvement in the plant growth was observed when G. fasciculatum and neem cake were inoculated simultaneously. Neem cake plus G. fasciculatum reduced the nematodes’ multiplication and root-galling, and increased the plant growth of tomato as compared to unamended and Meloidogyne incognita-inoculated plants. Mycorrhyzation and agronomic parameters were increased due to application of G. fasciculatum alone, but enhanced further when inoculated with neem cake.

  1. Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties.

    Science.gov (United States)

    Rodríguez-García, Julia; Puig, Ana; Salvador, Ana; Hernando, Isabel

    2012-02-01

    The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P cake structure development during baking. Cryo-SEM micrographs of cake crumbs showed a continuous matrix with embedded starch granules and coated with oil; when fat replacement levels increased, starch granules appeared as detached structures. Cakes with fat replacement up to 70% had a high crumb air cell values; they were softer and rated as acceptable by an untrained sensory panel (n = 51). So, the reformulation of a standard sponge cake recipe to obtain a new product with additional health benefits and accepted by consumers is achieved. Practical Application:  In this study, fat is replaced by inulin in cakes, which is a fiber mainly obtained from chicory roots. Sponge cake formulations with reductions in fat content up to 70% are achieved. These high-quality products can be labeled as "reduced in fat" according to U.S. FDA (2009) and EU regulations (European-Union 2006). PMID:22250810

  2. Effect of carbon dioxide on the permeability of synthetic Hanford salt cake

    International Nuclear Information System (INIS)

    In well-drained salt cakes where no capillary-held mother liquor was present, the reaction between NaOH and CO2(g) produced enough solids to lower the permeability by a factor of 20. This same reaction lowered the permeability by at least three orders of magnitude when the salt cake was saturated with mother liquor. Thus, while the reaction between CO2 and NaOH can dry the liquids in Hanford salt cake, the permeability is decreased to such an extent that use of this method becomes impracticable

  3. Effects of shading time on quality of matcha and matcha cake

    OpenAIRE

    Li, Hui; Li, Chunfang; Ren, Jing; Jiang, Haoyu; Zhou, Peng; Wei, Xinlin

    2014-01-01

    Effects of shading time on the quality of Matcha and the Matcha cake.It showed that shading could help the systhesis of nitrogen compounds such as amino acids,caffeine chlorophyll and protein,but couldn′t favor accumulation of tea polyphenol and polysaccharides.The more shading time was,the more chlorophyll content would be,and the more green of Matcha color would be.After Matcha cake was baked,the green color reduced.The colors of Macha cake are greener with longer shading time.Thus,the leng...

  4. A note on envy-free cake cutting with polynomial valuations

    DEFF Research Database (Denmark)

    Branzei, Simina

    2015-01-01

    The cake cutting problem models the fair allocation of a heterogeneous divisible resource among multiple players. The central fairness criterion is envy-freeness and a major open question in this domain is the design of a bounded protocol that can compute an envy-free allocation of the cake for any...... number of players. The only existing finite envy-free cake cutting protocol for any number of players, designed by Brams and Taylor [4], has the property that its runtime can be made arbitrarily large by setting up the valuation functions of the players appropriately. Moreover, there is no closed formula...

  5. Effect of neem cake/fertilizers on symbiotic and non-symbiotic N2 fixing bacteria

    International Nuclear Information System (INIS)

    Neem cake amendment in soil at 1.3% no adverse effect on the population of four symbiotic Rhizobium species viz., japonicum, R. leguminosarum, R. Phaseoli and R. Fredii and three non-symbiotic free living nitrogen fixers bacteria viz., Pseudomonas diazotrophicus, Klebsiella planticola and Enterobacter cloacae. Neem cake extracted with n-hexane stimulated the growth of Rhizobium species in vitro, whereas Neem cake expeller extracted neither inhibited nor stimulated the growth of Rhizobium species except for R. Fredii, whose was slightly retarded. The fertilizers (urea, NPK and DAP) had no adverse effect on these bacteria even at the dosage ten times higher the recommended dose. (author)

  6. Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound-assisted extraction methods.

    Science.gov (United States)

    Esmaeilzadeh Kenari, Reza; Mohsenzadeh, Fatereh; Amiri, Zeinab Raftani

    2014-07-01

    Sesame cake is a by-product of sesame oil industry. In this study, the effect of extraction methods (maceration and sonication) and solvents (ethanol, methanol, ethanol/water (50:50), methanol/water (50:50), and water) on the antioxidant properties of sesame cake extracts are evaluated to determine the most suitable extraction method for optimal use of this product. Total phenolic content is measured according to the Folin-Ciocalteu method and antioxidant activities of each extract are evaluated with the 2,2-diphenyl-1-picrylhydrazyl (DPPH), β-carotene bleaching, and ferric reducing/antioxidant power (FRAP) methods. The highest amount of total phenolic compounds is observed in ethanol-ultrasonic extract with the amount of 88.89 mg/g gallic acid equivalent. Methanol-ultrasonic extract with the amount of 88.475% indicates the highest activity in scavenging DPPH free radicals. In β-carotene-linoleic acid system, ethanol-ultrasonic extract indicates the highest inhibition percent of 45.64. In FRAP assay, ethanol/water (50:50)-maceration and ethanol/water (50:50)-ultrasonic extracts with the absorption of 1.132 and 1.0745 nm indicate the highest antioxidant activity. PMID:25473500

  7. Biological pretreatment and ethanol production from olive cake

    DEFF Research Database (Denmark)

    Jurado, Esperanza; Gavala, Hariklia N.; Baroi, George Nabin;

    2010-01-01

    the three-phase olive oil production process could be used as low price feedstock for lignocellulosic ethanol production due to its high concentration in carbohydrates. However, the binding of the carbohydrates with lignin may significantly hinder the necessary enzymatic hydrolysis of the polymeric...... sugars before ethanol fermentation. Treatment with three white rot fungi, Phaneroachaete chrysosporium, Ceriporiopsis subvermispora and Ceriolopsis polyzona has been applied on olive cake in order to investigate the potential for performing delignification and thus enhancing the efficiency of the...... subsequent enzymatic hydrolysis and ethanol fermentation process steps. It has been concluded that the conditions tested were not adequate for reaching satisfactory delignification and thus studying different conditions (humidity, pH and nitrogen levels) is necessary. Another possibility for lowering the...

  8. Use of palm kernel cake for animal feed

    Directory of Open Access Journals (Sweden)

    Kuprasert, S.

    2001-11-01

    Full Text Available Palm kernel cake (PKC, a by-product from the palm-oil industry, has the potential for use as a feed ingredient. Crude protein, fiber and metabolizable energy contents of PKC are 12-18%, 18-13% and 1,940- 2,490 kcal/kg, respectively. Availability of amino acid in PKC are approximately 60-70% for chickens and 65-70% for pigs. With fat supplementation, PKC can be used up to 20% in broiler diet and can be increased to 30-40% with further addition of methionine and lysine. For the diets of pullets and laying hen, PKC can be used 30% and 20% respectively if supplemented with fat, methionine and lysine. PKC can be used 30% in diet for grower (30-60 kg and 50% in diet for finisher pigs (60-90 kg., respectively, if supplemented with lysine and cane molasses.

  9. Stark effect on a geometry defined by a cake' slice

    CERN Document Server

    Reyes-Esqueda, J A; Castillo-Mussot, M; Vazquez, G J; Reyes-Esqueda, Jorge-Alejandro; Mendoza, Carlos I.; Castillo-Mussot, Marcelo del; Vazquez, Gerardo J.

    2005-01-01

    By using a variational calculation, we study the effect of an external applied electric field on the ground state of electrons confined in a quantum box with a geometry defined by a slice of a cake. This geometry is a first approximation for a tip of a cantilever of an Atomic Force Microscope (AFM). By modeling the tip with the slice, we calculate the electronic ground state energy as function of the slice's diameter, its angular aperture, its thickness and the intensity of the external electric field applied along the slice. For the applied field pointing to the wider part of the slice, a confining electronic effect in the opposite side is clearly observed. This effect is sharper as the angular slice's aperture is smaller and there is more radial space to manifest itself.

  10. A Jigsaw Puzzle Layer Cake of Spatial Data

    Science.gov (United States)

    Ma, Xiaogang; Fox, Peter

    2014-05-01

    The Infrastructure for Spatial Information in Europe (INSPIRE; http://inspire.jrc.ec.europa.eu) is a European Union (EU) directive that aims to provide a legal framework to share environmental spatial data among public sector organizations across Europe and to facilitate public access to data. To meet these goals, INSPIRE's organization is analogous to a layer cake in which each layer is composed of interlocking pieces of a jigsaw puzzle. The metaphor, although mixed, is apt (see additional supporting information in the online version of this article), and as researchers outside the program, we offer our perspective on how INSPIRE may address challenges raised by the variety of data themes and the wide coverage of collaborators.

  11. The Nutritive and Feeding Value of Olive Cake for Ruminants

    Directory of Open Access Journals (Sweden)

    Gürhan Keleş

    2015-10-01

    Full Text Available The factor affecting nutritive and feeding value of olive cake (OC was evaluated and, some suggestion was made regarding using olive cake in ruminant nutrition. It is evaluated that the nutritive value of OC can be able to support maintenance requirement of ruminant, although its nutritive value is affected by different factors. However, when taking into consideration of expense needed for preservation of OC, it is wise to use OC in nutrition after de-stoning. The crude protein, ether extract, NDF, lignin and non-fiber carbohydrates content of partly de-stoned OC (POC was determined as 75 (56-93, 126 (68-184, 571 (443-700, 222 (174-269 and 141 (55-227 g/kg dry matter (DM. These values show that POC is a valuable source of ruminant feed. Besides, high and quality ether extract content of OC separates it from other feed and made it a special feed. Treatment with alkali increases the degradability and in vivo digestibility parameters of OC. Therefore, ensiling allowing the treatment with additives is best option to preservation of OC. Even, additional extraction of oil from POC decreases its nutritive value; studies showed that POC after additional oil extraction has still favorable nutritive value. Studies showed no adverse effect when POC substitute 20% of ration of feedlot lamb. For dairy animal, it is evaluated using POC to provide 15-20 g/kg DM oil when it substitute of 10-20% of total ration allow to produce more milk with increased fat and quality. In conclusion, de-stoning process turns OC to a valuable feed source, allows reduce feed cost, and increase animal performance and product quality. However, because nutritive value of OC affecting from very different factors, it can be propose analyze its nutritive value before using it in ruminant nutrition.

  12. PUMPKIN CAKE AND PUMPKIN SLUDGE USE EFFICIENCY IN CHICKEN-ROILERS FEEDING

    Directory of Open Access Journals (Sweden)

    Shkrygunov K. I.

    2013-11-01

    Full Text Available The article presents the results of the research devoted to the poultry feeding with pumpkin cake and pumpkin sludge technology development and implementation – feeding stuff by-products at pumpkin seeds processing

  13. MANAGEMENT OF ROOT ROT DISEASE [MACROPHOMINA PHASEOLINA (TASSI. GOID] OF CHICKPEA THROUGH BOTANICALS AND OIL CAKES

    Directory of Open Access Journals (Sweden)

    S. S. KANSARA

    2013-01-01

    Full Text Available Occurrence of root rot disease in chickpea has become a major constraint for cultivation of chickpea. Consideringthe fact, below investigation was carried out for this pathological problem. The efficacy of various botanicals andoil cakes were evaluated against Macrophomina phaseolina (Tassi. Goid causing dry root rot of chickpea. Thephyto extracts of thirteen plant species were evaluated in vitro by poisoned food technique against M. phaseolina.The extract of garlic cloves (Allium sativum L. was proved excellent with maximum inhibiting (73 % mycelialgrowth and sclerotial formation followed by rhizome extract of turmeric (Curcuma longa L (63.98 %. The fourorganic extracts were tested against M. phaseolina by poisoned food technique in vitro. Significantly least growthof mycelium and maximum mycelium inhibition was recorded in extracts of neem cake (59.40 % followed byfarm yard manure (42.56 %. Next best in order of merit were castor cake and mustard cake.

  14. Filtration of Nanoparticles: Evolution of Cake Structure and Pressure-Drop

    DEFF Research Database (Denmark)

    Elmøe, Tobias Dokkedal; Tricoli, Antonio; Grunwaldt, Jan-Dierk;

    2009-01-01

    , highly porous (98%) deposits were formed while at higher Pe the porosity was slightly reduced including a void cone upstream of the capillary inlet. Three distinct deposition regimes were identified: capillary deposition, clogging and cake growth. At the time of clogging (tcl), a filter cake...... with constant solid volume fraction began to form, accompanied with build-up of pressuredrop which was in excellent agreement with classic cake filtration theory. An expression for the solid volume fraction of the cake (fsd,c) was obtained as a sole function of Pe. In addition, the filtration efficiency became...... for the time of capillary clogging and height of the void cone were derived and were in agreement to LD simulations. The height of the void cone is in the order of one capillary diameter at high Pe....

  15. INCREASE IN EFFICIENCY OF OIL EXTRACTION FROM SUNFLOWER CAKE BY ENZYMATIC WAY

    OpenAIRE

    Некрасов, Павло Олександрович; Некрасов, Олександр Павлович; Аверіна, Олена Валеріївна

    2012-01-01

    In the present work the optimal conditions were obtained and the mathematical model was developed allowing to predict the influence of each parameter on the efficiency of the enzymatic process of sunflower cake preparation for oil extraction.

  16. PUMPKIN CAKE AND SLUDGE INFLUENCE ON CHICKEN-BROILERS MEAT PRODUCTIVITY

    Directory of Open Access Journals (Sweden)

    Shkrygunov K. I.

    2013-11-01

    Full Text Available The article presents the results of the research devoted to the poultry feeding with pumpkin cake and pumpkin sludge technology development and implementation – feeding stuff by-products at pumpkin seeds processing

  17. Treatment of 82 Cases of Allergic Rhinitis with Aconite Cake-partitioned Moxibustion

    Institute of Scientific and Technical Information of China (English)

    胡志平; 李小军; 黄克伟; 洪珏

    2010-01-01

    @@ Allergic rhinitis is mainly characterized by recurrent sneezing and runny nose.The author has treated 82 cases of allergic rhinitis with aconite cake-partitioned moxibustion and now it is reported as follows.

  18. Fuzzy Logic-based expert system for evaluating cake quality of freeze-dried formulations

    DEFF Research Database (Denmark)

    Trnka, Hjalte; Wu, Jian-Xiong; van de Weert, Marco;

    2013-01-01

    biosimilarity concept complicate the development phase of safe and cost-effective drug products. To streamline the development phase and to make high-throughput formulation screening possible, efficient solutions for analyzing critical quality attributes such as cake quality with minimal material consumption...... are needed. The aim of this study was to develop a fuzzy logic system based on image analysis (IA) for analyzing cake quality. Freeze-dried samples with different visual quality attributes were prepared in well plates. Imaging solutions together with image analytical routines were developed for...... extracting critical visual features such as the degree of cake collapse, glassiness, and color uniformity. On the basis of the IA outputs, a fuzzy logic system for analysis of these freeze-dried cakes was constructed. After this development phase, the system was tested with a new screening well plate. The...

  19. Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking.

    Science.gov (United States)

    Sakiyan, Ozge; Sumnu, Gulum; Sahin, Serpil; Meda, Venkatesh

    2007-05-01

    Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In addition, the effects of formulation and temperature on dielectric properties of cake batter were examined. Dielectric constant and loss factor of cake samples were shown to be dependent on formulation, baking time, and temperature. The increase in baking time and temperature decreased dielectric constant and loss factor of all formulations. Fat content was shown to increase dielectric constant and loss factor of cakes. PMID:17995773

  20. Physical and chemical composition and in situ degradability of macauba palm cake and leaves

    Directory of Open Access Journals (Sweden)

    Vanda Patrícia Barros Ferreira

    2013-12-01

    Full Text Available Macauba palm coconuts are rich in essential nutrients for animal feed formulation and after oil extraction, a large amount of residual biomass is produced, which must be used rationally to environmental preservation. This study aimed to determine the nutritional value of macauba palm (Acrocomia aculeata, cake and leaves, for its physical and chemical composition, dry matter (DM in vitro digestibility (IVD and in situ degradability. The test of in situ degradability was done using three rumen fistulated cattle. Analytical determinations were performed in the laboratory of Animal Nutrition of Instituto de Zootecnia, Nova Odessa-SP, Brazil. Six replicates were used for each analytical determination and were calculated the standard error. Macauba cake chemically assessed showed a low protein content (CP 4.5% and high content of acid detergent fibre (ADF 39.7% and average levels of neutral detergent fibre (NDF 52.5%. ADF and NDF were the macauba palm cake majority fractions compared NDF and ADF (respectively of cocoa cake (37.6 and 45.5%, sunflower cake (28.2 and 38.4%, corn meal (11.3 and 20.2% and peanut cake (15.4 and 21.0. Macauba palm leaves had a good protein content (12.0% and fiber content comparable to tropical grass of good nutritional value. They can be used with no restriction on ruminants’ diets. The macauba palm cake high levels of lignin (16.5% justify the low dry matter IVD percentage (48%, while the leaves had 58%.of IVD. Macauba leaves total digestible nutrients (TDN 59.0% is similar to TDN usually observed for forages. Macauba cake can be considered (TDN = 64.0% similar to energetic food, due to the fat content (6.4%, however the high content of lignin (16.5% can limit its consumption. Macauba palm cake showed high ruminal degradability of DM and CP (fraction a = 51.3 and 59.9, respectively, while macauba palm leaves hah low solubility of DM and CP (fraction a = 3.18 and 5.28, respectively. Thus, the higher CP macauba leaves

  1. Central Nervous System Based Computing Models for Shelf Life Prediction of Soft Mouth Melting Milk Cakes

    OpenAIRE

    Gyanendra Kumar Goyal; Sumit Goyal

    2012-01-01

    This paper presents the latency and potential of central nervous system based system intelligent computer engineering system for detecting shelf life of soft mouth melting milk cakes stored at 10o C. Soft mouth melting milk cakes are exquisite sweetmeat cuisine made out of heat and acid thickened solidified sweetened milk. In today’s highly competitive market consumers look for good quality food products. Shelf life is a good and accurate indicator to the food quality and safety. To achieve g...

  2. Neem cake: chemical composition and larvicidal activity on Asian tiger mosquito.

    Science.gov (United States)

    Nicoletti, Marcello; Mariani, Susanna; Maccioni, Oliviero; Coccioletti, Tiziana; Murugan, Kardaray

    2012-07-01

    New pesticides based on natural products are urgently needed, in consideration of their environmental care and lower collateral effects. Neem oil, the main product obtained from Azadiractha indica A. Juss, commonly known as neem tree, is mainly used in medical devices, cosmetics and soaps, as well as important insecticide. Manufacturing of neem oil first includes the collection of the neem seeds as raw material used for the extraction. Neem cake is the waste by-product remaining after extraction processes. The quality of the oil, as that of the cake, strictly depends from the quality of seeds as well as from the type of extraction processes used, which strongly influences the chemical composition of the product. Currently, the different types of commercial neem cake on the market are roughly identified as oiled and deoiled cake, but several other differences can be detected. The differences are relevant and must be determined, to obtain the necessary correlation between chemical constitution and larvicidal activities. Six different batches of neem cake, marketed by several Indian and European companies, were analyzed by HPLC and HPTLC, and their fingerprints compared, obtaining information about the different compositions, focusing in particular on nortriterpenes, considered as the main active components of neem oil. Therefore, the chemical composition of each cake was connected with the biological activitiy, i.e., the effects of the extracts of the six neem cakes were tested on eggs and larvae of Aedes albopictus (Stegomyia albopicta) (Diptera: Culicidae), commonly known as Asian tiger mosquito. The results confirmed the previously reported larvicide effects of neem cake that, however, can now be related to the chemical composition, in particular with nortriterpenes, allowing in that way to discriminate between the quality of the various marketed products, as potential domestic insecticides. PMID:22422292

  3. Study of the behaviour of the yellow cake dissolution in simulated lung fluid

    International Nuclear Information System (INIS)

    An in vitro study was performed to determine the solubility of the yellow cake produced in a Brazilian uranium mill to permit classification of the inhaled material and to aid bioassay interpretation. The powder was taken from 6 different lots of yellow cake produced during 10 weeks mill operation period. Dissolution fractions and half-times were obtained using simulated lung fluid in a shaker bath at 370 C for 30 days. Uranium concentration were determined by neutron activation analysis. (author)

  4. Environmental impact associated with activated carbon preparation from olive-waste cake via life cycle assessment

    OpenAIRE

    Hjaila, Kefah; Baccar, Rym; Sarrà, Montserrat; Gasol, C.M.; Blánquez, Paqui

    2013-01-01

    he life cycle assessment (LCA) environmental tool was implemented to quantify the potential environmental impacts associated with the activated carbon (AC) production process from olive-waste cakes in Tunisia. On the basis of laboratory investigations for AC preparation, a flowchart was developed and the environmental impacts were determined. The LCA functional unit chosen was the production of 1 kg of AC from by-product olive-waste cakes. The results showed that impregnation using H3PO4 pres...

  5. Intake, digestibility and intake behaviour in cattle fed different levels of palm kernel cake

    OpenAIRE

    Ana Carolina Fereira; Ronaldo Lopes O.; Adriana Regina B.; Gleidson Giordano Pinto de C.; Raimundo Nunes Vaz S.; Paulo Andrade O.

    2012-01-01

    ABSTRACTObjective. The potential use of palm kernel cake was evaluated as a replacement for soybean and corn meal in cattle feed, by investigating their intake, digestibility levels and the intake behaviour of cattle fed diets containing different levels of palm kernel cake concentrate. Materials and methods. The experiment was conducted at the Experimental Farm of the Federal University of Bahia, between August and October 2009. Five crossbred Holstein × Zebu adults, were used. A 5 × 5 Latin...

  6. Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour

    OpenAIRE

    Érica Aguiar Moraes; Maria Inês de Souza Dantas; Dayane de Castro Morais; Cassiano Oliveira da Silva; Fátima Aparecida Ferreira de Castro; Hércia Stampini Duarte Martino; Sônia Machado Rocha Ribeiro

    2010-01-01

    The objective of this study was to evaluate the nutritional value, the oxidative stabilitiy, and consumer acceptance of cakes containing four different concentrations of flaxseed flour (5, 15, 30 and 45%) as partial replacement for wheat flour. The oxidative stability of polyunsaturated fatty acids was evaluated through the lipid peroxidation test (TBARS) in the flour and cakes. Linolenic acid was determined by gas chromatography as well as contents of protein, lipid, ash, and dietary fiber. ...

  7. SUNFLOWER PRESS CAKE AS A SUBSTRATE FOR EICOSAPENTAENOIC ACID PRODUCTION BY REPRESENTATIVES OF THE GENUS MORTIERELLA

    OpenAIRE

    Annali Jacobs; Alf Botha; van Zyl, Willem H

    2010-01-01

    Long chain omega-3 fatty acids such as eicosapentaenoic acid (EPA) are essential for the regulation of critical biological functions in humans and other mammals. EPA production via solid state fermentation of sunflower press cake was investigated using eight fungal strains representing the genus Mortierella. During this study the effect of supplementing the sunflower press cake substrate with 10% (w/w) linseed oil was studied with regard to the supplement’s impact on EPA production and the po...

  8. Starches from non - conventional sources to improve the technological characteristics of pound cake

    OpenAIRE

    Eveline Lopes Almeida; André Luis Marangoni; Caroline Joy Steel

    2013-01-01

    This study evaluated and compared the effect of the utilization of five different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet potato and white bean) and four different commercial starches (cassava, corn, potato and rice) in pound cake. Common bean starch, followed by Peruvian carrot starch were the non-conventional starch sources that showed tendency to improve the technological quality of pound cake, mainly in relation to corn starch, the most common commercial s...

  9. Effect of Flotation Reagents on the Cake Moisture of Copper Concentrate

    Institute of Scientific and Technical Information of China (English)

    2000-01-01

    The effect of reagents used in separating chalcopyrite from pyrite on the cake moisture of the copper concentrate at Daye Iron Mine Mineral Processing Plant was investigated. The results showed that the dosage of lime used for depressing pyrite was the main factor that increased the filter cake moisture of copper concentrate. With increasing the dosage of lime, the cake moisture of copper concentrate increased sharply. The cause was concluded to be the addition of lime to the pulp, which resulted in the formation of floc and a high pH value. The collector Z-200#, used for collecting chalcopyrite, had, as well, an adverse effect on the cake moisture of copper concentrate, but its effect was inferior in respect to that of lime. The cake moisture of copper concentrate can be decreased by changing the method with which lime is added and the pH value of pulp is regulated. The experiment results showed that the sulfuric acid was the best regulator. When the clarified liquor of lime was used as a depressant and the pH value of the pulp was regulated to 6.5€?7.0 by adding sulfuric acid, the cake moisture of copper concentrate was reduced from 15.49% to 13.13%. The examination of chalcopyrite surface by using ESCA (Electron Spectroscopy for Chemical Analysis) showed that calcium sulfate and iron hydroxide had formed on the surface of chalcopyrite when lime was added to the pulp. The formation of calcium sulfate and iron hydroxide on its surface increased the hydrophilicity of chalcopyrite so that its cake moisture increased. The addition of sulfuric acid to the pulp not only removed the calcium sulfate, but also reduced the concentration of iron hydroxide on the surface of chalcopyrite so that the cake moisture of copper concentrate was decreased.

  10. Hydrolysis of Palm Kernel Cake (Elaeis guineensis Jacq) by Fungi Trichoderma reesei that Degrades Mannan Polysaccharides

    OpenAIRE

    Achmad Jaelani; Wiranda Gentini Piliang; Suryahadi; Iman Rahayu

    2008-01-01

    The research was conducted to study the growth characterization of Trichoderma reesei, the degradability of mannan polysaccharides from Palm Kernel Cake (PKC) with different concentrations of fungi and thickness of the PKC medium, as well as the improvement of the nutritive value of palm kernel cake. Experiment 1 was to study the growth characterization of Trichoderma reesei, and Experiment 2 was conducted using concentrations of fungi (104, 105, and 106 CFU per cc) and thickness of the PKC m...

  11. Development of gluten-free cakes with the addition of methylcellulose and xanthan gum

    OpenAIRE

    Viviane Borges Vallejos; Tainara de Moraes Crizel; Myriam de las Mercedes Salas-Mellado

    2015-01-01

    The removal of gluten results in many baking problems and many gluten-free products currently available in the market are of low quality. The addition of hydrocolloids, however, is an option to improve technological characteristics. The objective of this study was to evaluate the influence of the addition of methylcellulose and xanthan gum on the technological characteristics of gluten-free cakes made with 100% rice flour. Cakes using hydrocolloids at different concentrations were developed t...

  12. GOSSYPOL CONTENTS IN COTTONSEED CAKES COLLECTED FROM DIFFERENT DISTRICTS OF THE PUNJAB PROVINCE OF PAKISTAN

    Directory of Open Access Journals (Sweden)

    I. A. Zahid, L. A. Lodhil, Z. I. Qureshil, N. Ahmadl, N.U. Rehmanl and M. S. Akhtar2

    2003-07-01

    Full Text Available In the present study, gossypol contents of cottonseed cakes (CSC, prepared from different varieties of cotton grown in the Punjab province of Pakistan, were determined. For this purpose, cottonseed cake samples were collected from 14 districts of the Punjab including Bahawalnagar, Bahawalpur, Dera Ghazi Khan, Faisalabad, Jhang, Kasur, Khanewal, Lahore, Multan, Okara, Sahiwal, Sargodha, Toba Tek Singh and Vehari. These samples were analyzed for the free and the total gossypol contents applying American Oil Chemist Society Official Methods, Ba 7-58 and Ba 8-78, respectively. The results showed that the free and the total gossypol contents of cottonseed cakes averaged 0.28 ± 0.02 and 1.44 ± 0.04 per cent, respectively. The highest values of the free and the total gossypol contents, 0.36 ± 0.02 and 1.59 ± 0.03 per cent respectively, were recorded in cottonseed cake samples collected from Vehari district, while the lowest values, 0.21 ± 0.01 and 1.29 ± 0.01 per cent respectively, were found in those collected from Lahore district. Analysis of variance revealed significant differences (P<0.05 in the free and the total gossypol contents of cottonseed cakes among districts. It was concluded that the free and the total gossypol contents of cottonseed cakes available in different parts of the province differed significantly (P<0.05

  13. Immobilization of rapeseed press-cake in an alginate matrix for the sorption of atrazine.

    Science.gov (United States)

    Breguet, V; Boucher, J; Pesquet, F; Vojinovic, V; von Stockar, U; Marison, I W

    2008-03-01

    Due to residual oil retained within it, rapeseed press-cake has been shown to be effective for the removal of atrazine from water through an absorption mechanism. However, it is difficult to put this into practice due to the hygroscopic nature of the press-cake resulting in considerable swelling, together with the formation of a thick paste which hinders phase separation. In order to overcome this, press-cake has been immobilized in an alginate matrix. The kinetics and sorption efficiency of this immobilized press-cake to absorb the model pesticide atrazine, has been studied. The results show that the rate of atrazine removal is slower than for free press-cake, although the total amount of atrazine removed is the same (K(pc/w)=0.25). Phase separation was greatly simplified. The alginate immobilized press-cake could be dried, in order to reduce volume and weight, with no adverse effect on atrazine removal kinetics or sorption properties. PMID:18022667

  14. Detoxification of Jatropha curcas kernel cake by a novel Streptomyces fimicarius strain.

    Science.gov (United States)

    Wang, Xing-Hong; Ou, Lingcheng; Fu, Liang-Liang; Zheng, Shui; Lou, Ji-Dong; Gomes-Laranjo, José; Li, Jiao; Zhang, Changhe

    2013-09-15

    A huge amount of kernel cake, which contains a variety of toxins including phorbol esters (tumor promoters), is projected to be generated yearly in the near future by the Jatropha biodiesel industry. We showed that the kernel cake strongly inhibited plant seed germination and root growth and was highly toxic to carp fingerlings, even though phorbol esters were undetectable by HPLC. Therefore it must be detoxified before disposal to the environment. A mathematic model was established to estimate the general toxicity of the kernel cake by determining the survival time of carp fingerling. A new strain (Streptomyces fimicarius YUCM 310038) capable of degrading the total toxicity by more than 97% in a 9-day solid state fermentation was screened out from 578 strains including 198 known strains and 380 strains isolated from air and soil. The kernel cake fermented by YUCM 310038 was nontoxic to plants and carp fingerlings and significantly promoted tobacco plant growth, indicating its potential to transform the toxic kernel cake to bio-safe animal feed or organic fertilizer to remove the environmental concern and to reduce the cost of the Jatropha biodiesel industry. Microbial strain profile essential for the kernel cake detoxification was discussed. PMID:23792974

  15. Palm kernel cake for lactating cows in pasture: intake, digestibility, and blood parameters

    Directory of Open Access Journals (Sweden)

    Raimundo Luiz N.V. Silva

    2013-05-01

    Full Text Available Multiparous dairy cows (n=16 of the Holstein x Gir crossbreed, with an average weight of 436.6 kg (±59.7, were tested to determine the best level of Palm kernel cake in a dietary supplement for lactating cows at pasture. The experiment utilized a Latin square design, with the cows distributed in four Latin squares. Intake, digestibility of nutritional fractions, and the metabolic profile, as determined from blood parameters, were analyzed for grazing cattle with a dietary supplement containing 0, 25, 50, and 75% of palm kernel cake. Intake of dry matter, crude protein, ether extract, neutral detergent fiber, nonfibrous carbohydrates, total carbohydrates, and total digestible nutrients within the supplement, as well as the intake of total crude protein, total ether extract, and total nonfibrous carbohydrates, were negatively influenced by level of Palm kernel cake supplementation. The digestibility of dry matter, organic matter, crude protein, nonfibrous carbohydrate, and total carbohydrates was significantly reduced with an increased percentage of Palm kernel cake in the supplement. The concentration of blood glucose was not affected by the amount of Palm kernel cake (P>0.05. However, these averages of ureic nitrogen are still considered to be physiological norms. A decrease in intake, digestibility of crude protein and nonfibrous carbohydrates indicates that Palm kernel cake is not an adequate ingredient in nutritional supplements for dairy cows at pasture.

  16. Simultaneous allergen inactivation and detoxification of castor bean cake by treatment with calcium compounds

    International Nuclear Information System (INIS)

    Ricinus communis L. is of great economic importance due to the oil extracted from its seeds. Castor oil has been used for pharmaceutical and industrial applications, as a lubricant or coating agent, as a component of plastic products, as a fungicide or in the synthesis of biodiesel fuels. After oil extraction, a castor cake with a large amount of protein is obtained. However, this by-product cannot be used as animal feed due to the presence of toxic (ricin) and allergenic (2S albumin) proteins. Here, we propose two processes for detoxification and allergen inactivation of the castor cake. In addition, we establish a biological test to detect ricin and validate these detoxification processes. In this test, Vero cells were treated with ricin, and cell death was assessed by cell counting and measurement of lactate dehydrogenase activity. The limit of detection of the Vero cell assay was 10 ng/mL using a concentration of 1.6 × 105 cells/well. Solid-state fermentation (SSF) and treatment with calcium compounds were used as cake detoxification processes. For SSF, Aspergillus niger was grown using a castor cake as a substrate, and this cake was analyzed after 24, 48, 72, and 96 h of SSF. Ricin was eliminated after 24 h of SSF treatment. The cake was treated with 4 or 8% Ca(OH)2 or CaO, and both the toxicity and the allergenic properties were entirely abolished. A by-product free of toxicity and allergens was obtained

  17. Use of soybean cake replacing soybean meal in diets of lambs

    Directory of Open Access Journals (Sweden)

    Elizabeth dos Santos Moura

    2015-06-01

    Full Text Available The aim of this study was to determine the intake and digestibility, nitrogen balance and ruminal fermentation parameters in sheep fed diets containing levels of substitution of soybean meal for soybean cake. The diets consisted of five levels of protein soybean meal (0, 25, 50, 75 and 100 % by soybean cake. Diets were formulated with 12.5% CP, respecting the forage-to-concentrate ratio of 40:60.Tifton-85 hay was used as forage and the concentrate was formulated with corn, soybean meal, soybean cake and vitamin mineral supplement. Five crossbred lambs castrated, with average weight of 33.7 ± 5.8 kg were used and distributed in a Latin Square 5 × 5. No differences in intake and digestibility of dry matter, organic matter, crude protein, neutral detergent fiber, total carbohydrate, non-fiber carbohydrates and total digestible nutrients. Increased linearly in ether extract intake by replacing protein from soybean meal by soybean cake in the diet but with no changes in the digestibility of this component. The nitrogen balance, nitrogen content fecal and urinary retained were not influenced by levels of substitution of soybean meal by soybeans cake in diets. For the index pH and concentration of ammonia nitrogen in rumen fluid did not differ between diets. It was concluded that the soybean cake can be used as an alternative food to replace soybean meal up to 100% unless there are changes in the rumen parameters, balance of nitrogen, intake and nutrient digestibility.

  18. Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality.

    Science.gov (United States)

    Román, Laura; Santos, Isabel; Martínez, Mario M; Gómez, Manuel

    2015-12-01

    The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated. PMID:26604393

  19. Application of extruded broken bean flour for formulation of gluten-free cake blends

    Directory of Open Access Journals (Sweden)

    Luciana de Oliveira Froes Gomes

    2015-06-01

    Full Text Available The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05. The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7 for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.

  20. Characterization of cake layer structure on the microfiltration membrane permeability by iron pre-coagulation

    Institute of Scientific and Technical Information of China (English)

    Jin Wang; Siru Pan; Dongping Luo

    2013-01-01

    A cake layer is formed by coagulation aggregates under certain transmembrane pressure in the coagulation-microfiltration (MF) process.The characteristics of humic acid aggregates coagulated by different iron-based coagulants,such as charge,size,fractal dimension and compressibility,have an effect on the cake layer structure.At the optimum iron dose of 0.6 to 0.8 mmol/L for ferric chloride (FC) and polymer ferric sulfate (PFS) pre-coagulation,at the point of charge neutralization for near zero zeta potential,the aggregate particles produced possess the greatest size and highest fractal dimension,which contributes to the cake layer being most loose with high porosity and low compressibility.Thus the membrane filterability is better.At a low or high iron dose of FC and PFS,a high negative or positive zeta potential with high charge repulsion results in so many small aggregate particles and low fractal dimension that the cake layer is compact with low porosity and high compressibility.Therefore the membrane fouling is accelerated and MF permeability becomes worse.The variation of cake layer structure as measured by scanning electric microscopy corresponds with the fact that the smaller the coagulation flocs size and fractal dimension are,the lower the porosity and the tighter the cake layer conformation.This also explains the MF membrane flux variation visually and accurately.

  1. Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour

    Directory of Open Access Journals (Sweden)

    Érica Aguiar Moraes

    2010-12-01

    Full Text Available The objective of this study was to evaluate the nutritional value, the oxidative stabilitiy, and consumer acceptance of cakes containing four different concentrations of flaxseed flour (5, 15, 30 and 45% as partial replacement for wheat flour. The oxidative stability of polyunsaturated fatty acids was evaluated through the lipid peroxidation test (TBARS in the flour and cakes. Linolenic acid was determined by gas chromatography as well as contents of protein, lipid, ash, and dietary fiber. Consumer acceptance was assessed using a structured hedonic scale of nine points. The oxidative stability of lipid flaxseeds was not affected by the heat treatment during flour processing and cake baking. Cakes made with 5, 15, and 30% of flaxseed flour, the most accepted by consumers, had dietary fiber levels ranging from 3.5 to 6.2 g and linolenic acid ranging from 445 to 2,500 mg.100 g-1 of the product. The cakes received claims of good and excellent source of dietary fiber and linolenic acid, respectively, both are bioactive compounds. The use of up to 30% of flaxseed flour in the preparation of cakes is a useful strategy to optimize the consumption of food rich in functional ingredients.

  2. Development of gluten-free cakes with the addition of methylcellulose and xanthan gum

    Directory of Open Access Journals (Sweden)

    Viviane Borges Vallejos

    2015-06-01

    Full Text Available The removal of gluten results in many baking problems and many gluten-free products currently available in the market are of low quality. The addition of hydrocolloids, however, is an option to improve technological characteristics. The objective of this study was to evaluate the influence of the addition of methylcellulose and xanthan gum on the technological characteristics of gluten-free cakes made with 100% rice flour. Cakes using hydrocolloids at different concentrations were developed through an experimental design that evaluated technological features such as specific volume, crumb hardness and overall quality score. Mathematical models were obtained to describe the hardness and the score of cakes as a function of the addition of xanthan and methylcellulose. The smallest value of crumb hardness of the cakes was obtained when concentrations of 0.4% xanthan and 2% methylcellulose were added. With regards to the score, the highest value was obtained with the lowest levels of hydrocolloids, whose formulation contained 0.2% xanthan gum and 1% methylcellulose. It can be concluded that the addition of xanthan gum and methylcellulose enabled the development of a gluten-free cake with a softer crumb that presents technological quality attributes similar to that of a wheat cake.

  3. Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven.

    Science.gov (United States)

    Ozkahraman, Betul Canan; Sumnu, Gulum; Sahin, Serpil

    2016-03-01

    The objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (MW-IR) oven with conventional oven. Legume cake formulations were developed by replacing 10 % wheat flour by lentil, chickpea and pea flour. As a control, wheat flour containing cakes were used. Weight loss, specific volume, texture, color, gelatinization degree, macro and micro-structure of cakes were investigated. MW-IR baked cakes had higher specific volume, weight loss and crust color change and lower hardness values than conventionally baked cakes. Larger pores were observed in MW-IR baked cakes according to scanning electron microscope (SEM) images. Pea flour giving the hardest structure, lowest specific volume and gelatinization degree was determined to be the least acceptable legume flour. On the other hand, lentil and chickpea flour containing cakes had the softest structure and highest specific volume showing that lentil and chickpea flour can be used to produce functional cakes. PMID:27570282

  4. A kinetic study on pyrolysis and combustion characteristics of oil cakes:Effect of cellulose and lignin content

    Institute of Scientific and Technical Information of China (English)

    Ramakrishna Gottipati; Susmita Mishra

    2011-01-01

    Pyrolysis and combustion characteristics of three different oil cakes such as Pongamia ( Pongamia Pinnata), Madhuca (Madhuca Indica), and Jatropha (Jatropha curcas) were investigated in this study.The cellulose and lignin contents of oil cakes play very important role in pyrolysis and combustion processes.A kinetic investigation of three oil cakes was carried out and major part of the samples decomposed between 210 ℃ and 500 ℃.Pyrolysis and combustion were carried out with the mixtures of cellulose and lignin chemicals in different ratios and compared with the oil cakes.The biomass with higher cellulose content showed faster rate of pyrolysis than the biomass with higher lignin content.However at higher temperatures ( >600 ℃ ) all the oil cakes exhibited similar conversion at low heating rate in N2 atmosphere.Apparent activation energies increased for Madhuca and Pongamia oil cakes indicating the presence of more cellulose whereas, low activation energy of Jatropha confirms more lignin content.

  5. The use of irradiated wastewater sludge cake to increase soil fertility and crop yields, and to preserve the environment

    International Nuclear Information System (INIS)

    A 4-year field experiment was conducted to compare the effects of ammonium sulphate and irradiated wastewater sludge cake on growth, yields and uptake of N by maize (Zea mays L.). Six crops were grown. Heavy metals were determined in soil and plant. Total coliforms and some soil properties were determined after harvest. Results of experiments showed that wastewater sludge cake from Sripraya wastewater-treatment plant can be used for agricultural application. In the third application of sludge cake (fourth year of the experiment) dry weight and N uptake at the higher rate of sludge-cake application gave better results than did chemical fertilizer. Nitrogen was residual from the sludge cake, but not from chemical fertilizer. Nitrogen derived from sludge cake (Ndfss) was calculated for the whole experiment; %Ndfss values were higher when the frequency of application increased and with higher application rates of sludge cake. Plots receiving higher rates of sludge cake gave higher percent fertilizer-use efficiency (%FUE) values. Comparison of irradiated sludge cake and non-irradiated sludge indicated that the latter gave higher values in terms of maize yields, N uptake, %Ndfss and %FUE. Zinc, Mn, and Ni were detected in maize in the order Zn>Mn>Ni. Copper, Pb, Cr, and Cd were not detected. The concentrations did not increase with higher application of sludge cake. Micro-organisms, yeasts and molds, and coliforms, including Escherichia coli were reduced in number by irradiation. Some pathogens, such as Salmonella, Staphylococcus aureus, Ascaris ova were not found in the wastewater sludge cake. Sludge-cake applications had no influence on soil properties, consistent with lack of treatment effects, in the first 2 years of the experiment. (author)

  6. Test Study on Airtight Capability of Filter Cakes for Slurry Shield and Its Application in a Case

    OpenAIRE

    Fanlu Min; Wei Zhu; Shengquan Xia; Rui Wang; Daiwei Wei; Teng Jiang

    2014-01-01

    To learn the airproof capacity of filter cakes as opening chambers under air pressure, a series of tests were carried out. The variations of discharged water with air pressure and time were observed, and the relationship between airproof capacity of filter cakes and surrounding air pressure was analysed. The test results indicated that there were three stages as compressed air acting on filter cakes: completely not infiltration, a very small amount of infiltration, and penetration leakage. Th...

  7. Test Study on Airtight Capability of Filter Cakes for Slurry Shield and Its Application in a Case

    Directory of Open Access Journals (Sweden)

    Fanlu Min

    2014-01-01

    Full Text Available To learn the airproof capacity of filter cakes as opening chambers under air pressure, a series of tests were carried out. The variations of discharged water with air pressure and time were observed, and the relationship between airproof capacity of filter cakes and surrounding air pressure was analysed. The test results indicated that there were three stages as compressed air acting on filter cakes: completely not infiltration, a very small amount of infiltration, and penetration leakage. The certain air pressure between the first and second stages was called the airproofing value of filter cake. And a capillary bundle model was used to explain the mechanism of air tightness of filter cakes. In Nanjing Yangtze River Tunnel, a 5 cm thickness filter cake was formed in gravel sand, and its airproofing value was a little lower than 0.12 MPa. The air pressure used as opening chamber should be equal to the summation of water pressure in sand and airproofing value of filter cake. While the air pressure is larger than the summation, the filter cake would be gas permeable. The slurry formulation and airproofing value of filter cakes obtained in the tests were applied successfully in Nanjing Yangtze River Tunnel.

  8. Point Application of Medicated Cakes for Treatment of Asthma in Children—— A Report of 60 Cases

    Institute of Scientific and Technical Information of China (English)

    Lu Lisheng; Wang Mingming; Chen Huili

    2006-01-01

    Objective:To evaluate the therapeutic effects of point application of medicated cakes for prevention and treatment of recurrent asthma in children.Methods:Point application of medicated cakes was performed in 60 asthmatic children at the remission stage,with its effect compared with that of ketotifen used in the control group of 30 cases.Results:With a total effective rate of 85%,the point application of medicated cakes was found to be superior to that of the control group(P<0.05).Conclusion:Point application of medicated cakes is a simple,effective and safe therapy for asthmatic children.

  9. Paenibacillus relictisesami sp. nov., isolated from sesame oil cake.

    Science.gov (United States)

    Shimoyama, Takefumi; Johari, Nurziha Binti; Tsuruya, Atsuki; Nair, Arun; Nakayama, Toru

    2014-05-01

    A facultatively anaerobic, Gram-stain-positive, rod-shaped bacterium, designated strain KB0549T, was isolated from sesame oil cake. Cells were motile, round-ended rods, and produced central or terminal spores. The cell wall peptidoglycan contained meso-diaminopimelic acid as the diamino acid. The major fatty acids were anteiso-C15:0 and anteiso-C17:0. The DNA G+C content of strain KB0549T was 51.9 mol%. On the basis of 16S rRNA gene sequence phylogeny, strain KB0549T was affiliated with the genus Paenibacillus in the phylum Firmicutes and was most closely related to Paenibacillus cookii with 97.4% sequence similarity. Strain KB0549T was physiologically differentiated from P. cookii by the high content of anteiso-C17:0, inability to grow at 50 °C, spore position, and negative Voges-Proskauer reaction. Based on these unique physiological and phylogenetic characteristics, it is proposed that the isolate represents a novel species, Paenibacillus relictisesami sp. nov.; the type strain is KB0549T (=JCM 18068T=DSM 25385T). PMID:24478207

  10. Kinetic study of oil extraction from olive foot cake

    Directory of Open Access Journals (Sweden)

    Lamrous, O.

    2006-06-01

    Full Text Available The kinetics of oil extraction from olive foot cake can be explained by a model based on two stages. The first step corresponds to a simple washing of the oil from the particle surface. In the second step, the extraction is controlled by two mechanisms: slow diffusion from broken cells and very slow diffusion from intact cells.The kinetic coefficients of this mathematical model are calculated using the experimental results obtained from hexane and commercial ethyl alcohol for different particle sizes.La cinética de extracción de aceite de orujo puede ser explicada por un modelo basado en dos etapas. La primera etapa corresponde a un simple lavado del aceite de la superficie de las partículas. En la segunda etapa, la extracción esta controlada por dos mecanismos: difusión lenta desde las células rotas y difusión muy lenta desde las células intactas.Los coeficientes cinéticas de este modelo matemático se calculan usando los resultados experimentales obtenidos con hexano y alcohol etílico comercial para diferentes tamaños de partícula.

  11. Pequi cake composition, hydrolysis and fermentation to bioethanol

    Directory of Open Access Journals (Sweden)

    A. L. Macedo

    2011-03-01

    Full Text Available Pequizeiro (Caryocar brasiliense Camb fruits have been evaluated as a potential raw material for the newly established biodiesel industry. This scenario demands applications using the solid co-product derived from the extraction of pequi oil, called cake or meal. This study analyses the acid hydrolysis of carbohydrates present in the pequi meal in order to obtain fermentable sugars and evaluates their conversion to bioethanol. There was 27% starch in the pequi meal. The use of a CCRD experimental design type to study the acid saccharification of pequi meal results in 61.6% conversion of its starch content to reducing sugars. Positive and significant linear effects were observed for H2SO4 concentration and temperature factors, while the quadratic effect of H2SO4 concentration and the linear effect of solid-liquid ratio were negative. Even, with non-optimized fermentative condition using 1% of dried baker's yeast in conical flasks, it was possible to obtain a value equivalent to 53 L of ethanol per ton of hydrolyzed pequi meal.

  12. Characterization of sponge cake baking in an instrumented pilot oven

    Directory of Open Access Journals (Sweden)

    Alain Sommier

    2012-10-01

    Full Text Available The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specifically for online measurement of weight loss, height variation and transient temperature profile and pressure in the product. This method was based on measuring heat fluxes (commercial sensors to account for differences in product expansion and colour. In addition, measurement of height with a camera was coupled to the product mass to calculate changes in density over time. Finally, combining this information with more traditional measurements gave a better understanding of heat and mass transfer phenomena occurring during baking.

  13. Production of yellow cake from rock phosphate deposits and its characterization

    International Nuclear Information System (INIS)

    This study was carried out mainly to produce uranium trioxide (UO3), with the standard of commercial specifications from rock phosphate deposits in eastern part of Nuba mountains, south Kurdufan state. A simplified hydrometallurgical procedure has been adopted for production of yellow cake from the ore. Elemental analysis has shown that the ore is rich in Ca and deficient in elements of potential interest such as Fe, Cu and Zn. Uranium content in ore, phosphoric acid and purified yellow cake (UO3) obtained with different precipitants was analyzed using alpha-spectrometry. On the average, the activity concentration of uranium in ore corresponds to 82 ± 24 ppm (0.10%). From the data of pregnant liquor, it was observed that the addition of KCIO3 as an oxidant improves the dissolution of uranium from the ore by almost 20%. Data has also indicated that the yellow cake purified by hydrogen peroxide has higher concentration of uranium by 44.5% over the one purified by TBP extraction. Undesirable impurities in yellow cake as dictated by the function to which it is intended for were analyzed and compared with international standard specifications set for commercial products. Uranium as U3O8 was found to be 53% in yellow cake initially obtained as ammonium diuranate and purified by hydrogen peroxide and 38% in one, which is purified by TBP extraction. With the exception of Cr concentration, the values of the other critical impurities ( V, Mn, Co, Cu, Sr, Zr, Pb, Fe, Cl, Br, I) in UO3 precipitated by hydrogen peroxide are either typical or lower than those internationally specified as standards for commercial products. Among the impurities considered Cd, Th and Mo were undetectable. The most salient point to be mentioned here regarding impurities is that Cd, which is most undesirable in yellow cake because of its high neutron absorption cross section, was undetectable in both types of yellow cakes ( i.e. purified by TBP extraction and by hydrogen peroxide). (Author)

  14. Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes

    Directory of Open Access Journals (Sweden)

    Elenice Souza dos Reis Goes

    2016-04-01

    Full Text Available The present study deals with dehydrated mixture of salmon (20% and tilapia (80% at 0, 5, 10 and 15% inclusion levels in spinach cake, and evaluates its proximate composition, sensory and microbiological characteristics. It was included 0, 5, 10 and 15% of the dehydrated mixture in the dough of the cake. Moisture and lipid contents were not modified (p >0.05 when the mixture was included in the cake. There was a positive linear effect for crude protein (y=6.24 + 0.29x, R²=0.77 and mineral  (y=0.60 + 0.19x, R²=0.85. Carbohydrate and calorie contents decreased linearly (p <0.01 according to increasing levels of the mixture in the cake. With regard to sensory analysis, there was a negative linear effect for taste (y=7.48 – 0.07x, R2=0.98, texture (y=7.48 – 0.047x, R2=0.93, acceptance  (y=7.13 – 0.046x, R2=0.99 and purchase intention (y=3.82 – 0.039x, R2=0.93, demonstrating that increasing levels of inclusion of the dehydrated mixture caused a decrease in the acceptance of the cake. It can be concluded that the inclusion of up to 15% of salmon and tilapia dehydrated mixture in spinach cake increases the contents of crude protein and mineral matter, and reduces the carbohydrate content and calorie. However, based on the sensory results, it is recommended to include 10% of the dehydrated mixture of fish in the spinach cake.

  15. Detoxification and anti-nutrients reduction of Jatropha curcas seed cake by Bacillus fermentation.

    Science.gov (United States)

    Phengnuam, Thanyarat; Suntornsuk, Worapot

    2013-02-01

    Jatropha curcas seed cake is a by-product generated from oil extraction of J. curcas seed. Although it contains a high amount of protein, it has phorbol esters and anti-nutritional factors such as phytate, trypsin inhibitor, lectin and saponin. It cannot be applied directly in the food or animal feed industries. This investigation was aimed at detoxifying the toxic and anti-nutritional compounds in J. curcas seed cake by fermentation with Bacillus spp. Two GRAS (generally recognized as safe) Bacillus strains used in the study were Bacillus subtilis and Bacillus licheniformis with solid-state and submerged fermentations. Solid-state fermentation was done on 10 g of seed cake with a moisture content of 70% for 7 days, while submerged fermentation was carried out on 10 g of seed cake in 100 ml distilled water for 5 days. The fermentations were incubated at the optimum condition of each strain. After fermentation, bacterial growth, pH, toxic and anti-nutritional compounds were determined. Results showed that B. licheniformis with submerged fermentation were the most effective method to degrade toxic and anti-nutritional compounds in the seed cake. After fermentation, phorbol esters, phytate and trypsin inhibitor were reduced by 62%, 42% and 75%, respectively, while lectin could not be eliminated. The reduction of phorbol esters, phytate and trypsin inhibitor was related to esterase, phytase and protease activities, respectively. J. curcas seed cake could be mainly detoxified by bacterial fermentation and the high-protein fermented seed cake could be potentially applied to animal feed. PMID:23014183

  16. LICURY CAKE IN LAMB FEED: CHARACTERISTICS OF CARCASS AND NON-CARCASS COMPONENTS

    Directory of Open Access Journals (Sweden)

    Fernanda Maria dos Santos

    2015-06-01

    Full Text Available The use of alternative foods, such as agroindustrial residues, for animal feeding aims to reduce production costs and increase animal productivity. Therefore, the objective of this study was to evaluate the effect of different levels of licury cake added to the diet of non-standardbred lambs (NSB. The study involved 20 male castrated NSB lambs, with an average age of 120±5 days and initial and final average weights of 25±2 kg and 34±2 kg, respectively; the lambs were kept in a feedlot and distributed in a completely random block design for 75 days. Three isonitrogenic diets (17% protein with three levels of licury cake supplementation (8, 16 and 24% and a control diet (0% licury cake were used. Elephant grass (Pennisetum purpureum concentrate in a 50:50 ratio and the different levels of licuri cake were provided twice a day. The residue normality and variances compared by orthogonal and polynomial regression contrasts were verified for data analysis at 5% significance. The licury cake levels did not influence (P>0.05 the dry matter intake, minimum and maximum fat thickness, empty gastrointestinal tract, spleen, heart, kidneys, anterior and posterior quarters, muscle yield, marbling, other tissues or ash. There was a quadratic effect (P<0.05 for the average daily weight, skin yield and crude protein. Increasing the levels of licury cake reduced (P<0.05 real yield, loin eye area, and increased (P<0.05 leg yield, bone and moisture. A diet including up to 13% licury cake can be indicated as an alternative feeding source for feedlot NSB sheep.

  17. Feeding behavior of lactating cows fed palm kernel cake in the diet

    Directory of Open Access Journals (Sweden)

    Leidiane Reis Pimentel

    2015-02-01

    Full Text Available This study aimed to evaluate the effect of including of palm kernel cake on feeding behavior of lactating crossbred cows. Twelve crossbred Holstein x Zebu cows were distributed in three 4 x 4 latin squares, with the following treatments: control; inclusion of 5%; inclusion of 10%; inclusion of 15% palm kernel cake in the diet dry matter. The animals were observed during four periods as to feeding behavior, 24 hours in each period. There was no effect of inclusion of palm kernel cake (p > 0.05 on time spent on eating, ruminating and idling. The feeding efficiencies of dry matter and corrected neutral detergent fiber, total digestible nutrients, and the rumination efficiency of corrected neutral detergent fiber were not influenced (p > 0.05. There was a linear increase with the inclusion of palm kernel cake (p 0.05. The inclusion of palm kernel cake in diets for dairy cows causes no change in behavior activities and efficiencies of feeding and rumination, until the 15% level of inclusion.

  18. ENHANCEMENT OF BIOGAS PRODUCTION POTENTIAL FOR ANAEROBIC CO-DIGESTION OF WASTEWATER USING DECANTER CAKE

    Directory of Open Access Journals (Sweden)

    Thaniya Kaosol

    2012-01-01

    Full Text Available The wastewater from agro-industry treated with the biological treatment cannot produce the biogas because of its low COD level and its low organic content. In this research, the co-digestion with decanter cake will improve the biogas yield and biogas production of wastewater. The effect of three parameters (i.e., type of wastewater, mixing and mesophilic temperature will be evaluated in batch digesters under anaerobic condition. Moreover, the study determines the biogas production potential of several mixtures and that of wastewater alone. The co-digestion of decanter cake with rubber block wastewater of the R4 (wastewater 200 mL with decanter cake 8 g produces the highest biogas yield 3,809 mL CH4/g COD removal and the percentage maximum methane gas is 66.7%. The experimental result shows that the mixing and mesophilic temperature have no significant effect on the biogas potential production. The co-digestion of decanter cake with rubber block wastewater provides the highest biogas yield potential production in the ambient temperature. The experimental results reveal that the decanter cake can be potential sources for biogas production.

  19. ENHANCEMENT OF BIOGAS PRODUCTION POTENTIAL FOR ANAEROBIC CO-DIGESTION OF WASTEWATER USING DECANTER CAKE

    Directory of Open Access Journals (Sweden)

    Thaniya Kaosol

    2013-01-01

    Full Text Available The wastewater from agro-industry treated with the biological treatment cannot produce the biogas because of its low COD level and its low organic content. In this research, the co-digestion with decanter cake will improve the biogas yield and biogas production of wastewater. The effect of three parameters (i.e., type of wastewater, mixing and mesophilic temperature will be evaluated in batch digesters under anaerobic condition. Moreover, the study determines the biogas production potential of several mixtures and that of wastewater alone. The co-digestion of decanter cake with rubber block wastewater of the R4 (wastewater 200 ml with decanter cake 8 g produces the highest biogas yield 3,809 mL CH4/g COD removal and the percentage maximum methane gas is 66.7%. The experimental result shows that the mixing and mesophilic temperature have no significant effect on the biogas potential production. The co-digestion of decanter cake with rubber block wastewater provides the highest biogas yield potential production in the ambient temperature. The experimental results reveal that the decanter cake can be potential sources for biogas production.

  20. In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake.

    Science.gov (United States)

    Sánchez-Pardo, María Elena; Ortiz-Moreno, Alicia; Mora-Escobedo, Rosalva; Necoechea-Mondragón, Hugo

    2007-09-01

    The present study compares the effect of baking process (microwave vs conventional oven) on starch bioavailability in fresh pound cake crumbs and in crumbs from pound cake stored for 8 days. Proximal chemical analysis, resistant starch (RS), retrograded starch (RS3) and starch hydrolysis index (HI) were evaluated. The empirical formula suggested by Granfeldt was used to determine the predicted glycemic index (pGI). Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough. Differences in product moisture, RS and RS3 were observed in fresh microwave-baked and conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas no significantly changes in RS3 were observed in the microwaved product. HI values for freshly baked and stored microwaved product were 59 and 62%, respectively (P > 0.05), whereas the HI value for the conventionally baked product decreased significantly after 8 days of storage. A pound cake with the desired HI and GI characteristics might be obtained by adjusting the microwave baking process. PMID:17661177

  1. Impact of potassium bromate and potassium iodate in a pound cake system.

    Science.gov (United States)

    Wilderjans, Edith; Lagrain, Bert; Brijs, Kristof; Delcour, Jan A

    2010-05-26

    This study investigates the impact of the oxidants potassium bromate and potassium iodate (8, 16, 32, 64, and 128 micromol/g dry matter of egg white protein) on pound cake making. The impact of the oxidants on egg white characteristics was studied in a model system. Differential scanning calorimetry showed that the oxidants caused egg white to denature later. During heating in a rapid visco analyzer, the oxidants caused the free sulfhydryl (SH) group levels to decrease more intensively and over a smaller temperature range. The oxidants made the proteins more resistant to decreases in protein extractability in sodium dodecyl sulfate containing buffer during cake recipe mixing and less resistant to such decreases during cake baking. We assume that, during baking, the degree to which SH/disulfide exchange and SH oxidation can occur depends on the properties of the protein at the onset of the process. In our view, the prevention of extractability loss during mixing increased the availability of SH groups and caused more such loss during baking. During cooling, all cakes baked with added oxidants showed less collapse. On the basis of the presented data, we put forward that only those protein reactions that occur during baking contribute to the formation of a network that supports final cake structure and prevents collapse. PMID:20423045

  2. Power

    OpenAIRE

    Bowles, Samuel; Gintis, Herbert

    2007-01-01

    We consider the exercise of power in competitive markets for goods, labour and credit. We offer a definition of power and show that if contracts are incomplete it may be exercised either in Pareto-improving ways or to the disadvantage of those without power. Contrasting conceptions of power including bargaining power, market power, and consumer sovereignty are considered. Because the exercise of power may alter prices and other aspects of exchanges, abstracting from power may miss essential a...

  3. Three-dimensional modeling of olive cake combustion in CFB

    International Nuclear Information System (INIS)

    A comprehensive three-dimensional numerical model which includes gas–solid flow, chemical reaction, heat transfer and mass transfer has been established, to simulate the combustion of olive cake in circulating fluidized bed (CFB) reactor. The gas flow is solved by large eddy simulation (LES) approach. The particle phase is modeled by discrete particle method, in which the drag force, gravity, particle contact force and static-dynamic friction force are taken into account. The reactive model includes pyrolysis, combustion of char and volatile matters, SO2 emission, NO and N2O emissions, which has been coupled with gas–solid flow. Simulations were carried out in a CFB riser (diameter of 0.125 m and height of 1.8 m). Flow patterns, axial and radial distributions of voidage, gas and particle velocities, profiles of temperature and gas compositions under different operating conditions were obtained. The gas pollutant emissions in a riser were highly focused on. The results showed that gas and solid temperatures increase along the riser which reveals that waste combustion mainly takes place in the upper regions of the riser. The NO and N2O concentrations reach the peak values above the fuel inlet level owing to the equilibrium between the formation and reduction reactions. The SO2 concentration peaks close to the fuel inlet. An increase in excess air ratio causes the increase of NO and N2O emissions. However, no obvious variation tendency is observed for the SO2 emission. - Highlights: • A three-dimensional Eulerian-Lagrangian numerical model was established. • The gas–solid flow and chemical reactions were simultaneously simulated. • The temperatures of gas and solid phases increase along the riser. • The predicted NO and N2O emissions increase with the increasing excess air ratio. • No obvious change is observed for the SO2 emission when excess air increases

  4. Sunflower cake as a natural composite: composition and plastic properties.

    Science.gov (United States)

    Geneau-Sbartaï, Céline; Leyris, Juliette; Silvestre, Françoise; Rigal, Luc

    2008-12-10

    Nowadays, the end-of-life of plastic products and the decrease of fossil energy are great environmental problems. Moreover, with the increase of food and nonfood transformations of renewable resources, the quantities of agro-industrial byproducts and wastes increase hugely. These facts allow the development of plastic substitutes made from agro-resources. Many researches show the feasibility of molding biopolymers extracted from plants like a common polymeric matrix. Other natural macromolecules are used like fillers into polyolefins, for example. However, limited works present results about the transformation of a natural blend of biopolymers into a plastic material. The aim of this study is the determination of the composition of sunflower cake (SFC) and also the characterization of its components. These were identified by chemical and biochemical analysis often used in agricultural or food chemistry. Most of the extraction and purification processes modify the macrostructure of several biopolymers (e.g., denaturation of proteins, cleavage or creation of weak bonds, etc.). So, the composition of different parts of the sunflower seed (husk, kernel, and also protein isolate) was determined, and the plasticlike properties of their components were studied with thermogravimetric analysis, differential scanning calorimetry, and a dynamic mechanical thermal analysis apparatus. Finally, this indirect way of characterization showed that SFC can be considered a natural composite. In SFC, several components like lignocellulosic fibers [40%/dry matter (DM)], which essentially come from the husk of sunflower seed, can act as fillers. However, other biopolymers like globulins ( approximately 30% of the 30% of sunflower seed proteins/DM of SFC) can be shaped as a thermoplastic-like material because this kind of protein has a temperature of glass transition and a temperature of denaturation that seems to be similar to a melting temperature. These proteins have also viscoelastic

  5. Modeling of oil extraction from olive foot cake using hexane

    Directory of Open Access Journals (Sweden)

    Fellag, Hocine

    2001-12-01

    Full Text Available In this work, the influences of the factors, which can have effect on oil extraction from olive foot cake using hexane, are studied. From the experimental results, a mathematical model for calculation of the extraction yield is proposed. The statistical tests used to obtain this model show that the yield does not depend on the granulometry and the stirring rate, but depends on the temperature, the contact time and the liquid-solid ratio (L/S. Also, it depends on interactions between time and temperature and interactions between time and L/S. The comparison of the results given by the experiment and the model allows us to say that the model is satisfactory.En este artículo se estudia la influencia de los factores que pueden tener efecto en la extracción del aceite de orujo usando hexano. Se propone a partir de los resultados experimentales, un modelo matemático para el cálculo del rendimiento de la extracción. Los tests estadísticos utilizados para obtener este modelo mostraron que el rendimiento no depende de la granulometría ni de la velocidad de agitación, pero si depende de la temperatura, del tiempo de contacto y de la relación líquido-sólido (L/S. También depende de las interacciones entre el tiempo y la temperatura y entre el tiempo y la relación L/S. La comparación entre los resultados experimentales y el modelo nos permite decir que dicho modelo es satisfactorio.

  6. Microbiological quality of cakes and pastries sold in Skopje, Macedonia

    Directory of Open Access Journals (Sweden)

    Angelovski Ljupco

    2010-05-01

    Full Text Available This study investigated the microbiological quality of cakes and pastries sold directly to the consumers in Skopje, Macedonia. Sampling took place in 16 sampling points (bakeries, confectioneries with total number of 70 samples being investigated. All the samples were tested for S. aureus, nterobacteriaceae, aerobic colony count, E.coli, Salmonella spp. and Listeria monocytogenes. The samples were tested in the Food microbiology laboratory at the Faculty of veterinary medicine in Skopje using standard ethods accredited by the Macedonian Institute for Accreditation. Results were interpreted according to the guidelines for the Interpretation of Results of Microbiological Analysis of Some Ready-To-Eat Foods Placed on the Market (HPA, UK. After the analysis of the results the following data was obtained: S.aureus: 68.57% (n= 48 of the samples were satisfactory, 31.42% (n=22 were acceptable and 0.0% (n=0 were unsatisfactory; Enterobacteriaceae: 60.0% (n= 42 of the samples were satisfactory, 40.0% (n=28 were acceptable and 0.0% (n=0 were unsatisfactory; Aerobic colony count: 51.42% (n= 36 of the samples were satisfactory, 45.71 (n=32 were acceptable and 2.85% (n= 2 were unsatisfactory; Salmonella spp., Listeria monocytogenes and E.coli: None of these microorganisms were detected in the samples taken. High levels of ACC, Enterobacteriaceae and S. aureus reflect unsatisfactory hygienic practice during processing of food from source to table. This often indicate contaminated raw materials or unsatisfactory processing and unsuitable time/temperature control during storage. The established level of acceptable and unsatisfactory results highlight the need for targeted inspection and education program in order to address the potential food safety risk from hygienic practice issues.

  7. EFFECTS OF TEMPERATURE AND AIRFLOW ON VOLUME DEVELOPMENT DURING BAKING AND ITS INFLUENCE ON QUALITY OF CAKE

    Directory of Open Access Journals (Sweden)

    NURUL ATIQAH SANI

    2014-06-01

    Full Text Available Volume and texture of cake are among the important parameters in measuring the quality of cake. The processing conditions play important roles in producing cakes of good quality. Recent studies focused more on the formulation and the manipulation of baking temperature, humidity and time instead of airflow condition. The objective of this study was to evaluate the effects of baking temperature and airflow on the volume development of cake and final cake quality such as volume development, firmness, springiness and moisture content. The cake was baked at three different temperatures (160oC, 170oC, and 180oC, and two different airflow conditions. Baking time, height changes of batter, texture and moisture content of cake were compared to identify the differences or similarities on the final product as the process conditions varied. Results showed that, airflow has more significant effects towards the product quality compared to baking temperature especially on baking time which was 25.58 - 45.16%, and the rate of height changes which was 0.7 mm/min. However, different baking temperatures had more significant effects towards volume expansion which was 2.86 – 8.37% and the springiness of cake which was 3.44% compared to airflow conditions.

  8. [Experiences with the enzymatic determination of sugar and sugar substitutes in dietetic cake for diabetics (author's transl)].

    Science.gov (United States)

    Klingebiel, L; Grossklaus, R; Pahlke, G

    1979-11-01

    Sorbitol and fructose were determined enzymatically in home-made and commercially produced cake for diabetics. In some commercial products, a loss of fructose depending upon the baking period was found. This loss of fructose is to be attributed to the Maillard reaction. The findings were confirmed by comparative studies will a reference cake. PMID:516919

  9. NMR signal analysis to characterize solid, aqueous, and lipid phases in baked cakes.

    Science.gov (United States)

    Le Grand, F; Cambert, M; Mariette, F

    2007-12-26

    Proton mobility was studied in molecular fractions of some model systems and of cake using a 1H nuclear magnetic resonance (NMR) relaxation technique. For cake, five spin-spin relaxation times (T2) were obtained from transverse relaxation curves: T2 (1) approximately 20 micros, T2 (2) approximately 0.2 ms, T2 (3) approximately 3 ms, T2 (4) approximately 50 ms, and T2 (2) approximately 165 ms. The faster component was attributed to the solid phase, components 2 and 3 were associated with the aqueous phase, and the two slowest components were linked to the lipid phase. After cooking, the crust contained more fat but less water than the center part of the cake. The amount of gelatinized starch was lower in the crust, and water was more mobile due to less interaction with macromolecules. This preliminary study revealed different effects of storage on the center and crust. PMID:18044835

  10. Decanter cake as a feedstock for biodiesel production: A first report

    International Nuclear Information System (INIS)

    Highlights: • Decanter cake as a potential waste feedstock for biodiesel production. • Ultrasound-aided transesterification achieving nearly 86% conversion in 1 h. • Boiler ash, a waste product, was successfully used as a catalyst. - Abstract: Decanter cake (DC), with an oil content of 11.5 ± 0.18 wt.%, was subjected to ultrasound-aided transesterification using boiler ash as a base catalyst, petroleum ether and hexane as co-solvents. Optimization work revealed that at MeOH:oil mass ratio of 6:1 and 2.3 wt.% catalyst (based on DC weight) with 1:2 co-solvents:DC mass ratio as the optimal reaction conditions. Both decanter cake and boiler ash, waste materials from oil palm mill, were successfully utilized to produce methyl ester (biodiesel) with highest conversion of 85.9 wt.% in a 1 h reaction period at 55 °C

  11. Ileal digestibility of sunfl ower meal, pea, rapeseed cake, and lupine in pigs

    DEFF Research Database (Denmark)

    Nørgaard, Jan Værum; Fernández, José Adalberto; Jørgensen, Henry

    2012-01-01

    The standardized ileal digestibility (SID) of CP and AA was evaluated in soybean (Glycine max) meal, sunfl ower (Helianthus annuus) meal, rapeseed cake, and fi eld pea (Pisum sativum) using 10 pigs and in lupine (Lupinus angustifolius) using 7 pigs. Pigs were fi tted with either a T-cannula or a...... soybean meal and pea compared to sunfl ower meal, rapeseed cake, and lupine. The SID of Lys and His were lowest (P < 0.05) in sunfl ower meal, and the SID of Met and Val were lowest (P < 0.05) in lupine. These results imply soybean meal and pea to be a high-digestible protein source relative to sunfl ower...... meal, rapeseed cake, and especially lupine, although all tested feedstuffs seem appropriate for inclusion in diets for organic pigs....

  12. Production and quality of beef from young bulls fed diets supplemented with peanut cake.

    Science.gov (United States)

    Correia, B R; Carvalho, G G P; Oliveira, R L; Pires, A J V; Ribeiro, O L; Silva, R R; Leão, A G; Simionato, J I; Carvalho, B M A

    2016-08-01

    Peanut cake is a biodiesel byproduct that has been tested as an alternative feed additive for use in cattle production. This study aimed to assess the importance of dietary peanut cake inclusion for young bull growth rate, beef production, and beef quality. In total, 32 Nellore young bulls individually housed in stalls with a mean initial body weight of 390±43.5kg were distributed in a completely randomized design for the experiment. The animals were fed Tifton 85 hay and one of four concentrate mixtures with 0, 33, 66 or 100% peanut cake instead of soybean meal. There was a linear reduction (Pcake at levels up to 100% in the diet of feedlot-finished young bulls promotes a beneficial increase in the levels of PUFAs and the following nutraceutical compounds: conjugated linoleic acid (CLA) and Ω3 and Ω6 fatty acids. PMID:27050756

  13. Utilization of Calophyllum inophyllum shell and kernel oil cake for reducing sugar production.

    Science.gov (United States)

    Cheng, Yu-Shen; Wu, Jang-Hong; Yeh, Li-Hsien

    2016-07-01

    This study is aimed at fully utilizing fruit biomass of Calophyllum inophyllum for reducing sugar production. The effects of pretreatment conditions and post reaction wash on the lignin removal and enzymatic hydrolysis of shell were investigated. The oil cake was also subjected to solvent extraction followed by enzymatic hydrolysis. The results showed that the sequential acid/alkaline pretreatment of C. inophyllum shell resulted in better delignification than alkaline or acid only pretreatment. The reducing sugar yields obtained from sequential acid/alkaline pretreated shell and solvent extracted oil cake were 0.24g/g and 0.66g/g, respectively. The results suggested that the shell and oil cake of C. inophyllum could also be feedstocks for reducing sugar production. PMID:27130225

  14. Simultaneous allergen inactivation and detoxification of castor bean cake by treatment with calcium compounds

    Directory of Open Access Journals (Sweden)

    K.V. Fernandes

    2012-11-01

    Full Text Available Ricinus communis L. is of great economic importance due to the oil extracted from its seeds. Castor oil has been used for pharmaceutical and industrial applications, as a lubricant or coating agent, as a component of plastic products, as a fungicide or in the synthesis of biodiesel fuels. After oil extraction, a castor cake with a large amount of protein is obtained. However, this by-product cannot be used as animal feed due to the presence of toxic (ricin and allergenic (2S albumin proteins. Here, we propose two processes for detoxification and allergen inactivation of the castor cake. In addition, we establish a biological test to detect ricin and validate these detoxification processes. In this test, Vero cells were treated with ricin, and cell death was assessed by cell counting and measurement of lactate dehydrogenase activity. The limit of detection of the Vero cell assay was 10 ng/mL using a concentration of 1.6 x 10(5 cells/well. Solid-state fermentation (SSF and treatment with calcium compounds were used as cake detoxification processes. For SSF, Aspergillus niger was grown using a castor cake as a substrate, and this cake was analyzed after 24, 48, 72, and 96 h of SSF. Ricin was eliminated after 24 h of SSF treatment. The cake was treated with 4 or 8% Ca(OH2 or CaO, and both the toxicity and the allergenic properties were entirely abolished. A by-product free of toxicity and allergens was obtained.

  15. Simultaneous allergen inactivation and detoxification of castor bean cake by treatment with calcium compounds

    Energy Technology Data Exchange (ETDEWEB)

    Fernandes, K.V.; Deus-de-Oliveira, N. [Laboratório de Química e Função de Proteínas e Peptídeos, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Rio de Janeiro, RJ (Brazil); Godoy, M.G. [Laboratório de Biotecnologia Microbiana, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ (Brazil); Guimarães, Z.A.S. [Laboratório de Biologia Celular e Tecidual, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Rio de Janeiro, RJ (Brazil); Nascimento, V.V. [Laboratório de Química e Função de Proteínas e Peptídeos, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Rio de Janeiro, RJ (Brazil); Melo, E.J.T. de [Laboratório de Biologia Celular e Tecidual, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Rio de Janeiro, RJ (Brazil); Freire, D.M.G. [Laboratório de Biotecnologia Microbiana, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ (Brazil); Dansa-Petretski, M.; Machado, O.L.T. [Laboratório de Química e Função de Proteínas e Peptídeos, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Rio de Janeiro, RJ (Brazil)

    2012-08-24

    Ricinus communis L. is of great economic importance due to the oil extracted from its seeds. Castor oil has been used for pharmaceutical and industrial applications, as a lubricant or coating agent, as a component of plastic products, as a fungicide or in the synthesis of biodiesel fuels. After oil extraction, a castor cake with a large amount of protein is obtained. However, this by-product cannot be used as animal feed due to the presence of toxic (ricin) and allergenic (2S albumin) proteins. Here, we propose two processes for detoxification and allergen inactivation of the castor cake. In addition, we establish a biological test to detect ricin and validate these detoxification processes. In this test, Vero cells were treated with ricin, and cell death was assessed by cell counting and measurement of lactate dehydrogenase activity. The limit of detection of the Vero cell assay was 10 ng/mL using a concentration of 1.6 × 10{sup 5} cells/well. Solid-state fermentation (SSF) and treatment with calcium compounds were used as cake detoxification processes. For SSF, Aspergillus niger was grown using a castor cake as a substrate, and this cake was analyzed after 24, 48, 72, and 96 h of SSF. Ricin was eliminated after 24 h of SSF treatment. The cake was treated with 4 or 8% Ca(OH){sub 2} or CaO, and both the toxicity and the allergenic properties were entirely abolished. A by-product free of toxicity and allergens was obtained.

  16. Apparent digestibility of nutrients, energy, and amino acid of nontoxic and detoxified physic nut cakes for Nile tilapia

    Directory of Open Access Journals (Sweden)

    Hamilton Hisano

    2015-09-01

    Full Text Available Abstract:The objective of this work was to evaluate the apparent digestibility coefficients of nutrients, energy, and amino acids of nontoxic and detoxified physic nut cakes treated with solvent plus posterior extrusion, for Nile tilapia. The apparent digestibility coefficients of crude protein and gross energy were higher for detoxified than for nontoxic physic nut cake. However, the apparent digestibility coefficient of ether extract of the nontoxic physic nut cake was higher than that of the detoxified one. The apparent digestibility coefficient of amino acids of both feed ingredients was superior to 80%, except for glycine, for the nontoxic psychic nut cake, and for threonine, for the detoxified one. Nontoxic and detoxified physic nut cakes show apparent digestibility coefficient values equivalent to those of the other evaluated oilseeds and potential for inclusion in Nile tilapia diets.

  17. Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter.

    Science.gov (United States)

    Srivastava, Yashi; Semwal, Anil Dutt

    2015-12-01

    Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ≤ 0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of cakes. The incorporation of VCM affects the hardness, adhesiveness gumminess and chewiness of cake. The effect of flour replacement with VCM increased the viscosity of batter which leads to increase in consistency index and lower the shearthining behavior. The viscoelastic behavior of cake batter in which elastic modulus (G') and viscous modulus (G") both were decreased with the increase in percentage of VCM. The differential scanning calorimetry (DSC) analysis revealed that the onset (To), end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increased level of VCM. PMID:26604385

  18. Azolla pinnata as a possible replacement of palm kernel cake in the diet of oreochromis niloticus.

    OpenAIRE

    Abioye, O.M.; Adeyemo, A.A.; Ayinla, O.A.; Bekibele, D.O.

    1993-01-01

    Azolla pinnata as a possible replacement of the palm kernel cake in the diet of Oreochromis niloticus. Compounded diets from a control with palm kernel cake replaced at varying levels of 0, 20, 40, 60, 80, and 100% with the aquatic fern (oven dried Azolla pinnata) were fed to Oreochromis niloticus for twelve weeks to determine the acceptability and utilization of the fern in the diet, verify the nutritional influence of the fern on the performance of the fish and possible optimum palm kernel ...

  19. Building PHP Applications with Symfony, CakePHP, and Zend Framework

    CERN Document Server

    Porebski, Bartosz; Nowak, Leszek

    2011-01-01

    The first detailed, unbiased comparison of the three leading PHP frameworksWeb developers have been eager for an impartial comparison of leading PHP frameworks so they can make educated decisions about the most effective tool for their needs. This guide uses Symfony, CakePHP, and Zend Framework to solve key problems, providing source code examples and comparisons for each. It explains the approach and reviews the similarities and differences in the three frameworks, providing reliable information on which to base your decisions.Symfony, CakePHP, and Zend Framework are considered the leading PH

  20. Chemical effects and the impact to insulation debris filter cakes at ECCS upstream and downstream components

    International Nuclear Information System (INIS)

    Investigations regarding release, solution, transportation and deposit of corrosion products become important to reactor safety research for PWR, when considering the long-term behaviour of emergency core cooling systems (ECCS) during loss of coolant accidents (LOCA). The knowledge of corrosion processes in boric acid is necessary to evaluate the impact on insulation debris filter cakes in upstream (sump strainers) and downstream (reactor core) components and their influence on head loss and heat removal out of the core. Generic complex experiments determined the quantity of flow-induced, released corrosion products and their influences on head losses at filter cakes. (author)

  1. Response of Sugarcane in a Red Ultisol to Phosphorus Rates, Phosphorus Sources, and Filter Cake

    OpenAIRE

    Gustavo Caione; Renato de Mello Prado; Cid Naudi Silva Campos; Leandro Rosatto Moda; Ricardo de Lima Vasconcelos; João Martins Pizauro Júnior

    2015-01-01

    We evaluated the effect of phosphorus application rates from various sources and in the presence or absence of filter cake on soil phosphorus, plant phosphorus, changes in acid phosphatase activity, and sugarcane productivity grown in Eutrophic Red Ultisol. Three P sources were used (triple superphosphate, Araxa rock phosphate, and Bayovar rock phosphate) and four application rates (0, 90, 180, and 360 kg ha−1 of P2O5) in the presence or absence of filter cake (7.5 t ha−1, dry basis). The soi...

  2. Effect of citric acid on the utilization of olive cake diets for laying hens

    OpenAIRE

    Al-Harthi, Mohammed A.; Youssef A. Attia

    2015-01-01

    The study aims at improving the utilization of olive cake (OC) containing-diets for laying hens by citric acid supplementation at 0.1 and 0.2%. Olive cake was collected and dried by sunny warm air at an average temperature of 45°C with continuous stirring until completely dried. Then, the OC was included in isonutritive diets at 0, 10 and 20%. Additionally, citric acid was added at 0, 0.1 and 0.2%. This resulted in 3(OC levels)×3(citric acid concentrations), producing 9 different treatments. ...

  3. Utilization of wild apricot kernel press cake for extraction of protein isolate

    OpenAIRE

    Sharma, P. C.; Tilakratne, B. M. K. S.; Gupta, Anil

    2010-01-01

    The kernels of apricot (Prunus armeniaca) stones are utilized for extraction of oil. The press cake left after extraction of oil was evaluated for preparation of protein isolate for its use in food supplementation. The apricot kernels contained 45–50% oil, 23.6–26.2% protein, 4.2% ash, 5.42% crude fibre, 8.2% carbohydrates and 90 mg HCN/100 g kernels, while press cake obtained after oil extraction contained 34.5% crude protein, which can be utilized for preparation of protein isolates. The me...

  4. Slow catalytic pyrolysis of rapeseed cake: Product yield and characterization of the pyrolysis liquid

    OpenAIRE

    Smets, Koen; Roukaerts, A.; Czech, Jan; REGGERS, Guy; Schreurs, Sonja; Carleer, Robert; Yperman, Jan

    2013-01-01

    The performance of three catalysts during slow catalytic pyrolysis of rapeseed cake from 150 to 550 degrees C over a time period of 20 min followed by an isothermal period of 30 min at 550 degrees C was investigated. Na2CO3 was premixed with the rapeseed cake, while gamma-Al2O3 and HZSM-5 were tested without direct biomass contact. Catalytic experiments resulted in lower liquid and higher gas yields. The total amount of organic compounds in the pyrolysis liquid was considerably reduced by the...

  5. Bioconversions of Palm Kernel Cake and Rice Bran Mixtures by Trichoderma viride Toward Nutritional Contents

    OpenAIRE

    Yana Sukaryana; Umi Atmomarsono; Vitus D. Yunianto; Ejeng Supriyatna

    2010-01-01

    The objective of the research is to examine the mixtures of palm kernel cake and rice bran of fermented by Trichoderma viride. Completely randomized design in factorial pattern 4 x 4 was used in this experiment. factor I is the doses of inoculums; D1 = 0%, D2 =  0,1% , D3 =  0,2%, D4 =  0,3%, and  complement factor II is mixtures of palm kernel cake and rice bran : T1=20:80% ; T2=40:60% ; T3=60:40% ; T4=80:20%. The treatment each of three replicate. Fermentation was conduc...

  6. Determination of Juice Removal Difficulty from Mash Cake in Cassava Mash Dewatering Operation

    Directory of Open Access Journals (Sweden)

    Oladele Peter KOLAWOLE

    2012-08-01

    Full Text Available Cassava processing equipment operators have limited knowledge; this militates against the success recorded in the research so far in cassava mash dewatering. New dewatering schemes to make food processing economical to handle are in progress. Common dewatering processes use a variety of mechanical means such as screw presses and belt presses. Experiments were conducted using three samples of TMS 4(2 1425 variety while evaluating the difficulty of separating juice from mash cake. Average specific cake resistance (a of 5×1011 m/kg was obtained confirming that it is moderately easy to dewatering.

  7. Induced migration of fines during waterflooding in communicating layer-cake reservoirs

    DEFF Research Database (Denmark)

    Yuan, Hao; Shapiro, Alexander

    2011-01-01

    The effects of fines migration induced by injection of water with a different salinity than the reservoir brine are incorporated into the upscaling model for waterflooding in a layer cake reservoir with good communication between the layers. Mobilization and re-capturing of the reservoir fines may...... increased. On the other hand, more energy for the pressure drop is required to maintain a constant flow rate. These effects are studied within a new upscaling model developed previously (Zhang et al., 2011). In a communicating layer cake reservoir, higher end-point mobility ratio (water to oil) leads to...

  8. A comparative study on the decomposition of edible and non-edible oil cakes in the Gangetic alluvial soil of West Bengal.

    Science.gov (United States)

    Mondal, Sudeshna; Das, Ritwika; Das, Amal Chandra

    2014-08-01

    An experiment has been conducted under laboratory conditions to investigate the effect of decomposition of two edible oil cakes, viz. mustard cake (Brassica juncea L) and groundnut cake (Arachis hypogaea L), and two non-edible oil cakes, viz. mahua cake (Madhuca indica Gmel) and neem cake (Azadirachta indica Juss), at the rate of 5.0 t ha(-1) on the changes of microbial growth and activities in relation to transformations and availability of some plant nutrients in the Gangetic alluvial (Typic Haplustept) soil of West Bengal, India. Incorporation of oil cakes, in general, highly induced the proliferation of total bacteria, actinomycetes, and fungi, resulting in greater retention and availability of oxidizable C, N, and P in soil. As compared to untreated control, the highest stimulation of total bacteria and actinomycetes was recorded with mustard cake (111.9 and 84.3 %, respectively) followed by groundnut cake (50.5 and 52.4 %, respectively), while the fungal colonies were highly accentuated due to the incorporation of neem cake (102.8 %) in soil. The retention of oxidizable organic C was highly increased due to decomposition of non-edible oil cakes, more so under mahua cake (14.5 %), whereas edible oil cakes and groundnut cake in particular exerted maximum stimulation (16.7 %) towards the retention of total N in soil. A similar trend was recorded towards the accumulation of available mineral N in soil and this was more pronounced with mustard cake (45.6 %) for exchangeable NH4 (+) and with groundnut cake (63.9 %) for soluble NO3 (-). The highest retention of total P (46.9 %) was manifested by the soil when it was incorporated with neem cake followed by the edible oil cakes; while the available P was highly induced due to the addition of edible oil cakes, the highest being under groundnut cake (23.5 %) followed by mustard cake (19.6 %). PMID:24733437

  9. Smashing Tissue Extraction and GC Analysis of Active Fatty Acids from Oil Cake of Perilla Seeds

    Institute of Scientific and Technical Information of China (English)

    SUN Yan-ling; LIU Yan-ze; XIAO Han; WEI Ying-feng; ZHAO Yu-qing

    2011-01-01

    Objective To optimize the extraction technology of perilla seeds oil from the oil cake of perilla seeds (OCPS) by using the contents of active fatty acids as evaluation standard. Methods The fatty acids were extracted from OCPS,the residue of perilla seeds after cold-press, by smashing tissue extraction (STE), the new technology selected through comparing with classical leaching extraction (LE), Soxhlet extraction (SE), ultrasonic extraction (UE), and supercritical-CO2 fluid extraction (SFE). For optimized condition of STE, orthogonal test was designed and completed. The contents of five fatty acids in extracted oil and OCPS were determined by GC. Results The optimized extraction parameters were smashing for 1.5 min under extraction power of 150 W and 1:6 of the material/solvent ratio. The contents of five fatty acids in the oils extracted by five techniques from OCPS and determined by GC were as follows:a-linolenic acid (41.12%-51.81%), linoleic acid (15.38%-16.43%), oleic acid (18.93%-27.28010), stearic acid (2.56%-4.01%), and palmitic acid (7.38%-10.77%). Conclusion The results show that STE is the most efficient technology with the highest yield (LE:0.57%; SE:1.03%; UE:0.61%; SFE:0.8(r; STE:1.17%) and shortest time (LE:720 min; SE:360 min; UE:30 min; SFE:120 min; STE:1.5 min) among five tested extraction technologies. It is fast reported using STE to extract herbal oil enriched with active fatty acids.

  10. Deoiledjatropha seed cake is a useful nutrient for pullulan production

    Directory of Open Access Journals (Sweden)

    Choudhury Anirban

    2012-03-01

    Full Text Available Abstract Background Ever increasing demand for fossil fuels is a major factor for rapid depletion of these non-renewable energy resources, which has enhanced the interest of finding out alternative sources of energy. In recent years jatropha seed oil has been used extensively for production of bio-diesel and has shown significant potential to replace petroleum fuels at least partially. De-oiled jatropha seed cake (DOJSC which comprises of approximately 55 to 65% of the biomass is a byproduct of bio-diesel industry. DOJSC contains toxic components like phorbol esters which restricts its utilization as animal feed. Thus along with the enhancement of biodiesel production from jatropha, there is an associated problem of handling this toxic byproduct. Utilization of DOJSC as a feed stock for production of biochemicals may be an attractive solution to the problem. Pullulan is an industrially important polysaccharide with several potential applications in food, pharmaceuticals and cosmetic industries. However, the major bottleneck for commercial utilization of pullulan is its high cost. A cost effective process for pullulan production may be developed using DOJSC as sole nutrient source which will in turn also help in utilization of the byproduct of bio-diesel industry. Results In the present study, DOJSC has been used as a nutrient for production of pullulan, in place of conventional nutrients like yeast extract and peptone. Process optimization was done in shake flasks, and under optimized conditions (8% DOJSC, 15% dextrose, 28°C temperature, 200 rpm, 5% inoculum, 6.0 pH 83.98 g/L pullulan was obtained. The process was further validated in a 5 L laboratory scale fermenter. Conclusion This is the first report of using DOJSC as nutrient for production of an exopolysaccharide. Successful use of DOJSC as nutrient will help in finding significant application of this toxic byproduct of biodiesel industry. This in turn also have a significant impact on

  11. Oil extraction from olive foot cake with acidic hexane

    Directory of Open Access Journals (Sweden)

    Kmieciak, S.

    1991-02-01

    Full Text Available The use of acidic hexane as a solvent increases the extracted oil yield from olive foot cake. Two extraction procedures are studied: open air extraction at room temperature and Soxhlet exhaustive extraction. The additional yield is about 5% for a 2.5% acetic acid content in case of open air extraction and turns out to be 9% for 7.5% acetic acid content in the Soxhlet procedure. An analysis of the extracted oil shows a light increase of the acidity of oil. The improved yield may be attributed to the action of acetic acid on the decomposition of intercellular structures and binding of some polar lipids. The phospholipids content of oil extracted with 7.5% acidic hexane is found to be 25 times more than with pure hexane.

    El uso de hexano ácido como disolvente aumenta el rendimiento de aceite extraído de orujo de aceituna. Se han estudiado dos procedimientos de extracción: extracción al aire libre a temperatura ambiente y extracción exhaustiva en Soxhlet. En el caso de extracción al aire libre el rendimiento adicional es alrededor del 5% para un contenido del 2'5% en ácido acético y llega a ser en el procedimiento en Soxhlet del 9% para un contenido en ácido acético del 7'5%. Un análisis del aceite extraído mostró un ligero aumento de la acidez del aceite. La mejora del rendimiento puede ser atribuida a la acción del ácido acético sobre la descomposición de estructuras intercelulares y uniones de lípidos polares. Se ha encontrado que el contenido en fosfolípidos del aceite extraído con el 7*5% de hexano ácido es 25 veces mayor que con hexano puro.

  12. Concentration, partial characterization, and immobilization of lipase extract from P. brevicompactum by solid-state fermentation of babassu cake and castor bean cake.

    Science.gov (United States)

    Silva, Marceli Fernandes; Freire, Denise M G; de Castro, Aline Machado; Di Luccio, Marco; Mazutti, Marcio A; Oliveira, J Vladimir; Treichel, Helen; de Oliveira, Débora

    2011-07-01

    One relevant limitation hindering the industrial application of microbial lipases has been attributed to their production cost, which is determined by the production yield, enzyme stability among other. The objective of this work was to evaluate the concentration and immobilization of lipase extracts from Penicillium brevicompactum obtained by solid-state fermentation of babassu cake and castor bean cake. The precipitation with ammonium sulfate 60% of saturation of crude extract obtained with babassu cake as raw material showed an enhancement in hydrolytic and esterification activities from 31.82 to 227.57 U/g and from 170.92 to 207.40 U/g, respectively. Concentrated lipase extracts showed preference to medium-chain triglycerides and fatty acids. It is shown that the enzyme activity is maintained during storage at low temperatures (4 and -10°C) for up to 30 days. Higher esterification activities were achieved when the lipase extract was immobilized in sodium alginate and activated coal. PMID:21258873

  13. Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes.

    Science.gov (United States)

    Pozo-Bayón, Maria Angeles; Ruíz-Rodríguez, Alejandro; Pernin, Karine; Cayot, Nathalie

    2007-02-21

    The use of solvent-assisted flavor evaporation extraction (SAFE) and purge and trap in Tenax allowed the identification of more than 100 volatile compounds in a sponge cake (SC-e). Gas chromatography-olfactometry (GC-O) of the SAFE extracts of crumb and crust were achieved in order to determine the most potent odorants of SC-e. The change in the traditional dough formulation of SC-e in which eggs were substituted by baking powder (SC-b) as the leavening agent produced important changes in some key aroma compounds. The release curves of some aroma compounds-some of them generated during baking and others added in the dough-were followed by cumulative headspace analysis. In the flavored SC-b, the aroma release curves showed a plateau after 15 min of purge, while the release increased proportionally with the purge time in the flavored SC-e. In general, except for some of the aroma compounds with the highest log P values, the rate of release of most of the added and generated aroma compounds was significantly influenced by the changes in the cake formulation. The higher rates of release found for the aroma compounds in SC-b could contribute to explain its rapid exhaustion of aroma compounds in the purge and trap experiments and might lead to poorer sensorial characteristics of this cake during storage. PMID:17243698

  14. Catalytic flash pyrolysis of oil-impregnated-wood and jatropha cake using sodium based catalysts

    NARCIS (Netherlands)

    Ali Imran, A.; Bramer, E.A.; Seshan, K.; Brem, G.

    2016-01-01

    Catalytic pyrolysis of wood with impregnated vegetable oil was investigated and compared with catalytic pyrolysis of jatropha cake making use of sodium based catalysts to produce a high quality bio-oil. The catalytic pyrolysis was carried out in two modes: in-situ catalytic pyrolysis and post treatm

  15. Response of Sugarcane in a Red Ultisol to Phosphorus Rates, Phosphorus Sources, and Filter Cake.

    Science.gov (United States)

    Caione, Gustavo; Prado, Renato de Mello; Campos, Cid Naudi Silva; Rosatto Moda, Leandro; de Lima Vasconcelos, Ricardo; Pizauro Júnior, João Martins

    2015-01-01

    We evaluated the effect of phosphorus application rates from various sources and in the presence or absence of filter cake on soil phosphorus, plant phosphorus, changes in acid phosphatase activity, and sugarcane productivity grown in Eutrophic Red Ultisol. Three P sources were used (triple superphosphate, Araxa rock phosphate, and Bayovar rock phosphate) and four application rates (0, 90, 180, and 360 kg ha(-1) of P2O5) in the presence or absence of filter cake (7.5 t ha(-1), dry basis). The soil P, the accumulated plant P, the leaf acid phosphatase activity and straw, the stalk productivity, the concentration of soluble solids in the juice (Brix), the juice sucrose content (Pol), and the purity were the parameters evaluated. We found that P applications increased levels of soil, leaf, and juice phosphorus and led to higher phosphorus accumulation and greater stalk and straw productivity. These levels were highest in the presence of filter cake. Acid phosphatase activity decreased with increasing plant phosphorus concentration. Phosphate fertilization did not show effect on sugarcane technological quality. We concluded that P application, regardless of source, improved phosphorus nutrition and increased productivity in sugarcane and, when associated with filter cake, reduced the need for mineral fertilizer. PMID:26078993

  16. Navy bean flour particle size and protein content affect cake baking and batter quality

    Science.gov (United States)

    Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to three levels with navy bean starch. The effect...

  17. Response of Sugarcane in a Red Ultisol to Phosphorus Rates, Phosphorus Sources, and Filter Cake

    Science.gov (United States)

    Prado, Renato de Mello; Campos, Cid Naudi Silva; Rosatto Moda, Leandro; de Lima Vasconcelos, Ricardo; Pizauro Júnior, João Martins

    2015-01-01

    We evaluated the effect of phosphorus application rates from various sources and in the presence or absence of filter cake on soil phosphorus, plant phosphorus, changes in acid phosphatase activity, and sugarcane productivity grown in Eutrophic Red Ultisol. Three P sources were used (triple superphosphate, Araxa rock phosphate, and Bayovar rock phosphate) and four application rates (0, 90, 180, and 360 kg ha−1 of P2O5) in the presence or absence of filter cake (7.5 t ha−1, dry basis). The soil P, the accumulated plant P, the leaf acid phosphatase activity and straw, the stalk productivity, the concentration of soluble solids in the juice (Brix), the juice sucrose content (Pol), and the purity were the parameters evaluated. We found that P applications increased levels of soil, leaf, and juice phosphorus and led to higher phosphorus accumulation and greater stalk and straw productivity. These levels were highest in the presence of filter cake. Acid phosphatase activity decreased with increasing plant phosphorus concentration. Phosphate fertilization did not show effect on sugarcane technological quality. We concluded that P application, regardless of source, improved phosphorus nutrition and increased productivity in sugarcane and, when associated with filter cake, reduced the need for mineral fertilizer. PMID:26078993

  18. Solar drying in greenhouse of mixture of olive mill wastewater and olive cake in Morocco

    International Nuclear Information System (INIS)

    Morocco is a country which produces olive oil extensively and this industry within the country is currently under huge expansion. This particular industry, which is usually realized with triphasic processes using the technique of pressing, generates tons of wastes: olive mill wastewater (OMWW) (liquid waste) and olive cake (solid waste). (Author)

  19. Solar drying in greenhouse of mixture of olive mill wastewater and olive cake in Morocco

    Energy Technology Data Exchange (ETDEWEB)

    Lakhytar, H.; Ismaili-Alaoui, M.; Perraud-Gaime, L.; Macarie, H.; Roussos, S.

    2009-07-01

    Morocco is a country which produces olive oil extensively and this industry within the country is currently under huge expansion. This particular industry, which is usually realized with triphasic processes using the technique of pressing, generates tons of wastes: olive mill wastewater (OMWW) (liquid waste) and olive cake (solid waste). (Author)

  20. Method of phorbol ester degradation in Jatropha curcas L. seed cake using rice bran lipase.

    Science.gov (United States)

    Hidayat, Chusnul; Hastuti, Pudji; Wardhani, Avita Kusuma; Nadia, Lana Santika

    2014-03-01

    A novel enzymatic degradation of phorbol esters (PE) in the jatropha seed cake was developed using lipase. Cihera rice bran lipase had the highest ability to hydrolyze PE, and reduced PE to a safe level after 8 h of incubation. Enzymatic degradation may be a promising method for PE degradation. PMID:24099956

  1. Chemical, physical and sensory properties of orange cakes and breads with addition of inulin and oligofructose

    Directory of Open Access Journals (Sweden)

    Patrícia Kelli Souza-Borges

    2013-12-01

    Full Text Available Inulin and oligofructose are fructans that can change important characteristics in original products when added in food. Two formulations of orange cakes (one containing 77.7g of inulin and another one 77.7g of oligofructose/inulin and two formulations of breads (one containing 130g of inulin and another one 175g of oligofructose/inulin were compared to the respective standard formulations (with no fructans in relation to chemical composition, texture, volume, color and sensory acceptability with a nine-point hedonic scale. The cakes and breads with inulin and oligofructose/inulin showed greater amount of total dietary fiber in relation to standard products. The orange cake with inulin had lower cohesiveness and yellower dough when compared to the standard cake, but the addition of inulin and oligofructose/inulin reduced the acceptability for appearance, texture and flavor and the overall acceptability, although the acceptability for aroma was the same for the three products. The breads with inulin and oligofructose/inulin were harder and less cohesive than the standard bread, and bread with inulin showed minor volume in relation to the standard. The bread with inulin also presented crust with lower luminosity, dough with higher intensity of redness and yellowness and higher intensity of color in relation to standard, besides different hue. In relation to sensory acceptability, the bread with oligofructose/inulin had higher overall acceptability and flavor when compared to standard bread.

  2. Lead and silver extraction from waste cake from hydrometallurgical zinc production

    Directory of Open Access Journals (Sweden)

    DUSAN D. STANOJEVIC

    2008-05-01

    Full Text Available This paper presents the experimental results of the extraction of lead and silver from a lead–silver waste cake obtained in the process of hydrometallurgical zinc production. While controlling the pH value, the lead–silver cake was leached at a temperature close to boiling point in different concentrations of aqueous calcium chloride solutions. The experiments were performed applying different ratios between the mass of cake and the volume of the leaching agent under different durations of the process. It was concluded that at the optimal process parameters (pH 2.0–2.5; CaCl2 concentration, 3.6 mol dm-3; temperature, 95 °C; solid/liquid ratio, 1:5, the leaching efficiency of lead and silver could reach the approximate value of 94 %. Applying the same optimal process parameters, the method was applied to the leaching of a lead–silver cake in a magnesium chloride solution, but with significantly lower efficiencies. The results show that leaching of lead and silver in a calcium chloride solution could be a prospective method for increasing the recovery of lead and silver during hydrometallurgical zinc production.

  3. Response of Sugarcane in a Red Ultisol to Phosphorus Rates, Phosphorus Sources, and Filter Cake

    Directory of Open Access Journals (Sweden)

    Gustavo Caione

    2015-01-01

    Full Text Available We evaluated the effect of phosphorus application rates from various sources and in the presence or absence of filter cake on soil phosphorus, plant phosphorus, changes in acid phosphatase activity, and sugarcane productivity grown in Eutrophic Red Ultisol. Three P sources were used (triple superphosphate, Araxa rock phosphate, and Bayovar rock phosphate and four application rates (0, 90, 180, and 360 kg ha−1 of P2O5 in the presence or absence of filter cake (7.5 t ha−1, dry basis. The soil P, the accumulated plant P, the leaf acid phosphatase activity and straw, the stalk productivity, the concentration of soluble solids in the juice (Brix, the juice sucrose content (Pol, and the purity were the parameters evaluated. We found that P applications increased levels of soil, leaf, and juice phosphorus and led to higher phosphorus accumulation and greater stalk and straw productivity. These levels were highest in the presence of filter cake. Acid phosphatase activity decreased with increasing plant phosphorus concentration. Phosphate fertilization did not show effect on sugarcane technological quality. We concluded that P application, regardless of source, improved phosphorus nutrition and increased productivity in sugarcane and, when associated with filter cake, reduced the need for mineral fertilizer.

  4. Effects of gossypol from cottonseed cake on the blood profile in sheep.

    Science.gov (United States)

    Câmara, Antônio Carlos Lopes; do Vale, André Menezes; Mattoso, Cláudio Roberto Scabelo; Melo, Marília Martins; Soto-Blanco, Benito

    2016-06-01

    Cottonseed cake contains gossypol, a potentially toxic compound that, when consumed by sheep, can affect reproduction, the immune system, and the liver. Changes in hematologic and serum biochemical parameters were monitored for 63 days in 12 Santa Inês ewes, six of which received ration containing 400 g kg(-1) of cottonseed cake. Blood samples were collected at the start of the experiment and weekly thereafter for hematologic assessment and determination of serum urea, creatinine, total protein, and albumin concentrations and for measurement of alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, and γ-glutamyl transferase activities. No clinical signs of toxicity were observed. Evaluation of the erythron showed that sheep consuming cottonseed cake had an increased packed cell volume (p < 0.05) and increased erythrocyte counts and hemoglobin concentrations (p < 0.05) in the leukogram and serum biochemistry panel. In conclusion, consumption of 400 g kg(-1) cottonseed cake by sheep for 63 days may induce changes in the erythron but no consistent changes in serum biochemical parameters, indicating no damage to the liver or kidneys. PMID:27098313

  5. Lead biotransformation potential of allochthonous Bacillus sp. SKK11 with sesame oil cake in mine soil

    Science.gov (United States)

    This study was aimed at assessing the potential of allochthonous Bacillus sp. SKK11 and sesame oil cake extract for transformation of Pb in mine soil. The bacteria were isolated from a brackish environment and identified as Bacillus sp. based on partial 16S rDNA sequences. The isolate SKK11 exhibite...

  6. The Numerical Range of the Luoshu Is a Piece of Cake--Almost

    Science.gov (United States)

    Trenkler, Gotz; Trenkler, Dietrich

    2012-01-01

    The numerical range, easy to understand but often tedious to compute, provides useful information about a matrix. Here we describe the numerical range of a 3 x 3 magic square. Applying our results to one of the most famous of those squares, the Luoshu, it turns out that its numerical range is a piece of cake--almost.

  7. Prediction during Language Processing Is a Piece of Cake--But Only for Skilled Producers

    Science.gov (United States)

    Mani, Nivedita; Huettig, Falk

    2012-01-01

    Are there individual differences in children's prediction of upcoming linguistic input and what do these differences reflect? Using a variant of the preferential looking paradigm (Golinkoff, Hirsh-Pasek, Cauley, & Gordon, 1987), we found that, upon hearing a sentence like, "The boy eats a big cake," 2-year-olds fixate edible objects in a visual…

  8. Effect of adding palm oil mill decanter cake slurry with regular turning operation on the composting process and quality of compost from oil palm empty fruit bunches.

    Science.gov (United States)

    Yahya, Azmi; Sye, Chong Puay; Ishola, Tajudeen Abiodun; Suryanto, Hadi

    2010-11-01

    Formation of compost from oil palm empty fruit bunches (EFB) and decanter cake slurry by adding palm oil mill effluent (POME) with regular turning operation was investigated. The experiment was conducted in a commercial composting plant under the normal production process. The addition of decanter cake slurry has hastened the composting process of the EFB. The C/N ratio after 51 days for the mature compost with the decanter cake slurry was 18.65 while that of the matured compost without the decanter cake slurry remained high at 28.96. The compost formed from the addition of decanter cake to EFB and POME had 46.4% nitrogen, 17.9% phosphorus, 17.7% potassium and 23.1% calcium more than that without decanter cake. The use of compost produced from EFB, POME and decanter cake slurry could solve more environmental problems and enhance economic benefits in the oil palm industry. PMID:20609579

  9. Effect of replacement of sugarcane by oilseed press cakes in greenhouse gases and volatile fatty acids production in vitro

    Directory of Open Access Journals (Sweden)

    Milenna Nunes Moreira

    2016-08-01

    Full Text Available This study aimed to evaluate the production of methane, carbon dioxide, and volatile fatty acids and changes in ruminal pH in vitro with oilseed press cakes inclusion, such as, cottonseed, sunflower, castor bean, moringa and jatropha at four different levels (0, 30, 50 and 70% in replacement to the sugarcane in ruminant feeding using semi-automated in vitro technique. The byproduct that produced less CO2 was cottonseed cake (p = 0.0059. The cakes that produced the least amount of CH4 were moringa at 70% (p < 0.05 and cottonseed at 70% levels (p < 0.0001. The cakes that had the highest increases in VFAs were cottonseed and castor (p < 0.0001. Additionally, greater pH was moringa at 70% and cottonseed at 50% levels (p < 0.0001. The greater acetate concentration was 70% cottonseed cake, propionate concentration with 30% cottonseed and butyrate concentration with 50% moringa in sugarcane replace. At the 70% level, the moringa cake displayed the highest decreases in methane production and reduction in energy loss. At the 50% substitution level, the cottonseed cake is the most suitable replacement for sugarcane in order to reduce the production of greenhouse gases.

  10. Microwave Production Process and Quality Optimization of Chinese Yam Cake%山药蛋糕的微波生产工艺和品质优化

    Institute of Scientific and Technical Information of China (English)

    窦勇; 胡佩红

    2012-01-01

    The production process of microwave Chinese yam cake was studied by using Chinese yam as one of the raw materials to produce Chinese yam cake with the special flavor of Chinese yam and certain health function. The author discussed the effects of adding amount of Chinese yam, egg and baking powder,and microwave baking time on quality of microwave Chinese yam cake through the single factor experiments and orthogonal tests. The results showed that the optimal formula included low gluten flour 200 g,Chinese yam 28 g,egg 520 g,cotton sugar 140 g,baking powder 9 g,milk powder 30 g,cooking oil 60 mL,salt 2 g, vanillinl g,carboxymethyl cellulose 1 g,monoglyceride 0. 6 g. Microwave baking power was 800 W and baking time was 2 min. Under these conditions, the cake would be of good general quality, such as sweet and soft taste, uniform rise,soft, elastic, good type and wonderful sensory properties(color, taste and so on).%为生产出既具有山药特有风味,又具有一定保健功能的山药蛋糕,以山药作为蛋糕生产的原料,研究山药蛋糕微波生产工艺.通过单因素试验和正交试验探讨鸡蛋、山药、泡打粉的添加量和微波时间对山药蛋糕品质的影响.结果表明,山药蛋糕最佳配方为低筋面粉200 g,山药泥28 g,鸡蛋520 g,绵白糖140 g,泡打粉9 g,奶粉30 g,食用油60 mL,食盐2 g,香兰素1 g,羧甲基纤维素1 g,单甘酯0.6g;微波焙烤采用800 W功率,时间为2 min,该工艺条件下,蛋糕口感香甜松软,整体起发均匀、柔和,富有弹性,定型情况良好,色泽、滋味等感官性状佳,整体品质良好.

  11. Degradation of Jatropha curcas phorbol esters derived from Jatropha oil cake and their tumor-promoting activity.

    Science.gov (United States)

    Nakao, Motoyuki; Hasegawa, Go; Yasuhara, Tadashi; Ishihara, Yoko

    2015-04-01

    Large amount of oil cake is generated during biodiesel production from Jatropha seeds. Although Jatropha oil cake is rich in plant nutrients, presence of toxic phorbol esters restricts the usage of oil cake as a fertilizer. The objective of this study is to evaluate the components and tumor promoting activity of phorbol esters in Jatropha oil cake-supplemented soil and plants grown in the treated soil. Contents and their biological activity of Jatropha phorbol esters in soil and plants were sequentially analyzed by high-performance liquid chromatography (HPLC) and in vitro cell transformation assay, respectively. Disappearance of Jatropha phorbol-ester-specific peaks were followed with HPLC during incubation of Jatropha oil cake with soil for five weeks. Along with the degradation of Jatropha phorbol ester in soil, tumor-promoting activity in the sample was also attenuated and ultimately disappeared. Jatropha phorbol esters and tumor promoting activity were not detected from mustard spinach grown in the Jatropha oil cake-supplemented soil. In addition, the esterase KM109 degrades DHPB (see definition below; Jatropha phorbol ester) and reduced its tumor-promoting activity. From these data, we conclude: (1) components and tumor promoting activity of Jatropha phorbol esters in the oil cake disappeared completely by incubation with soil for five-week, (2) Jatropha phorbol esters did not transfer into plants grown in the Jatropha oil cake-supplemented soil, and (3) DHPB can be degraded by esterase from soil bacterium. These observations are useful for utilization of Jatropha oil cake as a fertilizer. PMID:25066610

  12. A new type of cementation flushing fluid for efficiently removing wellbore filter cake

    Directory of Open Access Journals (Sweden)

    Erding Chen

    2015-11-01

    Full Text Available For effectively removing the water-based drilling fluid filter cake and improving interfacial cementing strength and cementing quality, a new type of cementation flushing fluid (WD-C was developed based on the strong flushing principle of water soluble fiber and the oxygenolysis principle of filter cake. It is composed of 0.5% WF-H fiber, 2.2% WF-O oxidant, 0.35% FeSO4, 1.8% KCl, 3.0% swollen powder perlite and water with its density of 1.03 g/cm3. This cementation flushing fluid was systematically tested and evaluated in terms of its washing efficiency on the filter cake of water-based drilling fluid and its capacity to improve the bonding strength of cementation interface. In addition, an analysis was performed of its effect on the physical-chemical characteristics and the micro-structures of interfacial cements by means of infrared spectrum (IR, scanning electron microscope (SEM and energy dispersive X-ray detector (EDS. It is shown that the new cementation flushing fluid presents excellent washing effect on water-based drilling fluid filter cake (with washing time within 10 min. The cement particles at the cemented interface can be hydrated normally, and hydrated calcium silicate gel, Ca(OH2 and rod-shaped ettringite (AFt crystal are generated and interwoven with each other. In this way, dense network structures are formed, so the bonding strength of the second cementing interface rises significantly, and then cementing quality is improved. Based on the research results, one more technology is set up for removing the water-based drilling fluid filter cake efficiently and improving the bonding strength of the second cementing interface.

  13. Chemical stability of salt cake in the presence of organic materials

    International Nuclear Information System (INIS)

    High-level waste stored as salt cake is principally NaNO3. Some organic material is known to have been added to the waste tanks. It has been suggested that some of this organic material may have become nitrated and transformed to a detonable state. Arguments are presented to discount the presence of nitrated organics in the waste tanks. Nitrated organics generated accidentally usually explode at the time of formation. Detonation tests show that salt cake and ''worst-case'' organic mixtures are not detonable. Organic mixtures with salt cake are compared with black powder, a related exothermic reactant. Black-powder mixtures of widely varying composition can and do burn explosively; ignition temperatures are 300-4500C. However, black-powder-type mixes cannot be ignited by radiation and are shock-insensitive. Temperatures generated by radionuclide decay in the salt are below 1750C and would be incapable of igniting any of these mixtures. The expected effect of radiation on organics in the waste tanks is a slow dehydrogenation and depolymerization along with a slight increase in sensitivity to oxidation. The greatest explosion hazard, if any exists, is a hydrogen--oxygen explosion from water radiolysis, but the hydrogen must first be generated and then trapped so that the concentration of hydrogen can rise above 4 vol percent. This is impossible in salt cake. Final confirmation of the safety against organic-related explosive reactions in the salt cake will be based upon analytical determinations of organic concentrations. 12 tables, 5 fig

  14. Eo-Ulrichian to Neo-Ulrichian views: The renaissance of "layer-cake stratigraphy"

    Science.gov (United States)

    Brett, Carlton E.; McLaughlin, P.I.; Baird, G.C.

    2007-01-01

    Classical notions of "layer-cake stratigraphy" have been denigrated as representing an antiquated "Neptunian" view of the geologic record with the American paleontologist-stratigrapher E.O. Ulrich vilified as its quintessential advocate. Some of the extreme "layer-cake" interpretations of E.O. Ulrich are demonstrably incorrect, especially where applied in marginal marine and terrestrial settings. However, close scrutiny of Ulrich's work suggests that the bulk was correct and demonstrated considerable insight for the time. Subsequent development of facies concepts revolutionized geologists' view of time-space relationships in stratigraphy, but rather than focusing on facies patterns within the established stratigraphic (layer-cake) frameworks many geologists in North America came to view strata as parts of diachronous facies mosaics. Recent advances in the development of event and sequence stratigraphic paradigms are beginning to swing the pendulum back the other way. Possible causes of "layer-cake" patterns are numerous and varied, including: (1) parallelism of depositional strike and outcrop belts, especially in foreland basins, (2) very widespread environmental belts developed in low-relief cratonic areas, (3) time-averaging homogenizes facies to a limited extent, resulting in a very subtle signature of lateral change, (4) condensed beds (hardgrounds, bone beds, ironstones, etc.) often form in responses to extrabasinal forces, thus they cross-cut facies, and (5) large events (i.e. hurricanes, floods, tsunamis, eruptions, etc.) are "over represented" in the rock record. A revised ("Neo-Ulrichian") layer-cake paradigm carries many of the original correct empirical observations of pattern, noted by Ulrich, recast in terms of event and sequence stratigraphy.

  15. Removal of polymeric filter cake in petroleum wells. A study of commercial amylase stability

    Energy Technology Data Exchange (ETDEWEB)

    Kameda, Etel; Coelho, Maria Alice Z. [Escola de Quimica, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Bloco E, Lab. 113, Cidade Universitaria, 21949-900, Rio de Janeiro, RJ (Brazil); De Queiroz Neto, Joao C. [Cenpes/Petrobras, Cidade Universitaria, Rio de Janeiro, RJ (Brazil); Langone, Marta A.P. [Instituto de Quimica, Universidade do Estado do Rio de Janeiro, Rua Sao Francisco Xavier, 524, PHLC/IQ sala 310, Rio de Janeiro, RJ (Brazil)

    2007-11-15

    The drilling fluid contact with the productive zone of drilling wells, with horizontal or complex configurations, can reduce its productivity by fluid invasion in the borehole wall. Drilling fluids usually comprise natural polymers as starch and xanthan gum. These polymers are deposited as a filter cake on the wellbore wall. A common approach to remove this filter cake is the application of acids or strong oxidative solutions. However, these are non-specific species and a possible alternative lies in enzymatic preparations that are able to hydrolyze such polymers. The enzymes catalyze specific substrates, are environmentally friendly and the enzymatic degradation rate is slower than that achieved by the oxidative species, permitting to produce uniform degradation of the filter cake. Openhole operations require thermo and pressure stability of these enzymatic products. The results herein reported deals with the technical viability analysis of a commercial {alpha}-amylase as a new catalyst for filter cake removal. The effects of process parameters, like temperature (65, 80 and 95 C), enzyme concentration (1, 5.5 and 10% v/v), calcium concentration (5, 70 and 135 ppm), and pressure (100, 500, 100 and 6000 psi), on amylase stability under openhole operations were investigated. Temperature demonstrated to be the most important parameter for the enzyme stability. The enzyme thermostability behavior in high salt (NaCl) concentration (completion fluid) was not significantly different from the control solution in distillated water. The pressure effect on enzyme stability did not affect the enzyme stability as temperature. Hydrostatic pressure (6000 psi) did not impact the amylolytic activity in brine solution. Combined pressure-temperature assays showed that temperature is the key factor in enzyme stability for application in polymeric filter cake removal in petroleum wells. (author)

  16. In vitro utilization of lime treated olive cake as a component of complete feed for small ruminants

    Directory of Open Access Journals (Sweden)

    A. Ishfaq

    2015-01-01

    Full Text Available Aim: The current in vitro study was carried out to determine the chemical composition and inclusion level of lime treated olive cake on acid detergent fiber (ADF replacement basis in adult male goats. Materials and Methods: Crude olive cake was collected and evaluated for proximate composition and protein fractionation. It was treated with 6% lime and incubated for 1 week under room temperature in 2 kg sealed polythene bags and was evaluated for proximate composition after incubation. Different isonitrogenous complete diets containing 0-50% of lime treated olive cake on ADF replacement basis were formulated as per the requirement of adult male goats. In ADF replacement, fiber and concentrate sources were replaced by lime treated olive cake by replacing the 0-50% ADF percentage of the total 40% ADF value of complete feed. The formulated complete diets were tested for in vitro degradation parameters. Results: Treatment of olive cake with 6% slaked lime increased availability of cellulose and alleviated digestibility depression caused by high ether extract percentage. Organic matter, nitrogen free extract, ADF and neutral detergent fiber were significantly lowered by lime treatment of olive cake. The cornell net carbohydrate and protein system analysis showed that non-degradable protein represented by acid detergent insoluble nitrogen (ADIN was 21.71% whereas the non-available protein represented by neutral detergent insoluble nitrogen (NDIN was 38.86% in crude olive cake. The in vitro dry matter degradation (IVDMD values were comparable at all replacement levels. However, a point of inflection was observed at 40% ADF replacement level, which was supported by truly degradable organic matter (TDOM, microbial biomass production (MBP, efficiency of MBP and partitioning factor values (PF. Conclusion: In our study, we concluded that there is comparable difference in composition of Indian olive cake when compared with European olive cake. The most

  17. Processing of commercial peanut cake into food-grade meal and its utilization in preparation of cookies.

    Science.gov (United States)

    Tate, P V; Chavan, J K; Patil, P B; Kadam, S S

    1990-04-01

    The commercial cake produced during expeller pressing of peanuts was extracted with n-hexane, and 80% ethanol followed by sieving through 80 mesh, to remove residual oil, pigments, bitter taste and fibrous material. The processed meal exhibited comparable composition with defatted peanut flour prepared in the laboratory by solvent extraction of full-fat peanut meal. However, the processed cake meal exhibited low methionine content and in vitro protein digestibility as compared with defatted peanut flour. The processed cake meal can be blended with wheat flour to the extent of 10% (w/w) to prepare acceptable cookies with improved protein and mineral contents. PMID:2385572

  18. Power

    DEFF Research Database (Denmark)

    Elmholdt, Claus Westergård; Fogsgaard, Morten

    2016-01-01

    In this chapter, we will explore the dynamics of power in processes of creativity, and show its paradoxical nature as both a bridge and a barrier to creativity in organisations. Recent social psychological experimental research (Slighte, de Dreu & Nijstad, 2011) on the relation between power and...... creativity suggests that when managers give people the opportunity to gain power and explicate that there is reason to be more creative, people will show a boost in creative behaviour. Moreover, this process works best in unstable power hierarchies, which implies that power is treated as a negotiable and...... floating source for empowering people in the organisation. We will explore and discuss here the potentials, challenges and pitfalls of power in relation to creativity in the life of organisations today. The aim is to demonstrate that power struggles may be utilised as constructive sources of creativity. It...

  19. Rice Bran Oil Extraction by Screw Press Method: Optimum Operating Settings, Oil Extraction Level and Press Cake Appearance

    Institute of Scientific and Technical Information of China (English)

    Supakit SAYASOONTHORN; Sudsaisin KAEWRUENG; Pannatorn P A THARASA TH APORNK UL

    2012-01-01

    The appearance of rice bran ‘cake' or discharge from a screw press corresponds to the level of oil produced in the extraction process.The relationships between operating settings,oil extraction level and cake appearance were studied.Cake characteristics reliably indicate the expected oil recovery extraction level.These conclusions applyed to both Chainat 1 rice bran and parboiled rice bran.Variables were the speed of the screw press (set at five levels from 85 to 198 r/min) and corresponding clearance distances between the screw and barrel (set between 1.0 and 1.9 cm).Results showed that the maximum levels of extraction were 4.17% for the rice bran and 8.20% for the parboiled rice bran.At the maximum extraction level,the apparatus continuously discharged cake that were hard,crispy,flaky,shiny and polished on one side but dull and coarse on the other.

  20. Process Optimization of Moon Cake%云腿月饼的工艺优化

    Institute of Scientific and Technical Information of China (English)

    黄慧福; 段加万

    2015-01-01

    在继承传统云腿月饼优点的基础上,以面粉、火腿、白糖等作为主要原料,采用了单因素试验和正交试验分析方法,以皮馅比为6:4、月饼的大小均为30 g为条件下,固定馅料配方,对云腿月饼皮进行工艺优化.结果表明:云腿月饼的最佳焙烤温度为180℃(焙烤时间为17 min),云腿月饼皮料的最佳配方为面粉500 g、水140 mL、猪油210 g、碳酸氢铵4 g.按照此工艺配方可制作出具有浓郁的火腿香味、外观颜色佳、口感酥松,咸甜宜人的具有滇式特色的云腿月饼.%The trial on the basis of inheriting all the advantages of the traditional moon cake flour,ham,sugar as the main raw material,the use of single factor test and orthogonal test analysis methods,to stuffing ratio of 6:4 the size of each moon cake were 30 g conditions,the moon cake process optimization.The results showed that:the best Ham moon cake baking temperature of 180℃(baking time:17minutes),Ham Mooncake leather the best recipe for flour 500 g water 140 mL,lard 210 g shortening 7.5 g ammonium bicarbonate 4 g.A rich ham flavor,appearance,color was good,crisp taste,sweet and salty pleasant Yunnan style moon cake featuring Ham moon cake could be made in accordance with this process recipe.

  1. Application of Microalgal DHA in Cake%微藻DHA在蛋糕中的应用

    Institute of Scientific and Technical Information of China (English)

    彭云; 李汴生; 林应胜; 黄巍峰; 张影霞

    2012-01-01

    Sensory evaluation of the cake added with micro-algae DHA and determination of the DHA, peroxide value and acid value, etc, were made in this paper. The results showed that adding micro-algae DHA did not cause significant changes in the smell and taste of the cake. In the test of the micro-algae DHA additives (0.10 mg/g~1.00 mg/g finished product) inside, the average loss rate of the DHA in cake after baking is 12.28% and DHA loss also changes very little in room temperature placed after 2 d. No significant changes in the peroxide value and acid value of the cake were found in the process of production and placement. The cake's main ingredients showed little influence on the stability of the micro-algae DHA. The micro-algae DHA of the test can be used in the production of cake, and new functional food containing DHA will be developed.%通过在蛋糕配料中加入微藻DHA,评价蛋糕的感官和测定蛋糕中的DHA含量、过氧化值和酸价等,探讨微藻DHA在蛋糕生产中应用的可行性.结果表明,添加微藻DHA不会对蛋糕的气味、口感产生明显的影响;在试验的微藻DHA添加量(0.10mg/g~1.00 mg/g成品)内,蛋糕在烘烤后DHA的损失率平均在12.28%,室温放置2d后DHA的损失率也变化很小;在此生产和放置过程中蛋糕的过氧化值和酸价也没有明显变化;蛋糕的各主要配料成分也不会对微藻DHA的稳定性有明显影响.试验的微藻DHA可用于蛋糕的生产,从而开发新型的富含DHA的功能性食品.

  2. Effects of Starch-based Anti-caking Agents on the Functional Properties of Shredded Mozzarella Cheese

    OpenAIRE

    Akins, Maureen Lynch

    2002-01-01

    Mozzarella cheese production has been gaining market share due in part to increasing market for pizza and ready to eat food items. Anti-caking agents are utilized in the production of shredded cheese for reducing clumping and increasing the appearance of separate cheese shreds. Six anti-caking agents were applied to low moisture part skim Mozzarella cheese and examined for effects on three major functional properties of Mozzarella cheese; meltability, stretchability, and free oil formation....

  3. Flash pyrolysis of rapeseed cake: Influence of temperature on the yield and the characteristics of the pyrolysis liquid

    OpenAIRE

    SMETS, Koen; Adriaensens, Peter; REGGERS, Guy; SCHREURS, Sonja; Carleer, Robert; Yperman, Jan

    2011-01-01

    Biomass waste is a promising source of renewable fuels and value-added chemicals. Rapeseed cake, the solid waste after pressing of rapeseed, is a biomass with such a potential. In this study, the possibilities of flash pyrolysis to convert rapeseed cake into a liquid form are investigated. Flash pyrolysis experiments are performed at four constant temperatures (350, 400, 450 and 550 degrees C) using a home-built lab-scale semi-continuous reactor. It is found that higher pyrolysis temperature ...

  4. Nickel solvent extraction from cold purification filter cakes of Angouran mine concentrate using LIX984N

    Institute of Scientific and Technical Information of China (English)

    AA Balesini; A Zakeri; H Razavizadeh; A Khani

    2013-01-01

    Cold purification filter cakes generated in the hydrometallurgical processing of Angouran mine zinc concentrate commonly contain significant amounts of Zn, Cd, and Ni ions and thus are valuable resources for metal recovery. In this research, a nickel containing solution that was obtained from sulfuric acid leaching of the filter cake following cadmium and zinc removal was subjected to solvent extraction experiments using 10vol%LIX984N diluted in kerosene. Under optimum experimental conditions (pH 5.3, volume ratio of organic/aqueous (O:A) = 2:1, and contact time = 5 min), more than 97.1% of nickel was extracted. Nickel was stripped from the loaded organic by contacting with a 200 g/L sulfuric acid solution, from which 77.7% of nickel was recovered in a single contact at the optimum conditions (pH 1-1.5, O:A = 5:1, and contact time=15 min).

  5. [Analysis of chlorogenic acid in sunflower cake by thin-layer chromatography].

    Science.gov (United States)

    Zhu, Y; Zhang, S S; Zhang, X L; Chen, J

    2001-01-01

    The analytical method of chlorogenic acid in sunflower cake by thin-layer chromatography(TLC) was developed. With 36% acetic acid as mobile phase and on the polyamide film plate, the Rf value of chlorogenic acid was 0.61. The calibration curve was linear in the range of 0.05 microgram-0.6 microgram of chlorogenic acid with the detection limit of 0.025 microgram and the average recovery of 97.53%. The inter-plate accuracy of chlorogenic acid was 2.57%. With 70% ethyl alcohol as extracting solvent and 30 min of extraction time, the amount of chlorogenic acid in the extract, the residue amount of chlorogenic acid in the sunflower cake and the extraction rate were determined and calculated by applying this method. The optimal time of extraction was found. PMID:12541854

  6. Central Nervous System Based Computing Models for Shelf Life Prediction of Soft Mouth Melting Milk Cakes

    Directory of Open Access Journals (Sweden)

    Gyanendra Kumar Goyal

    2012-04-01

    Full Text Available This paper presents the latency and potential of central nervous system based system intelligent computer engineering system for detecting shelf life of soft mouth melting milk cakes stored at 10o C. Soft mouth melting milk cakes are exquisite sweetmeat cuisine made out of heat and acid thickened solidified sweetened milk. In today’s highly competitive market consumers look for good quality food products. Shelf life is a good and accurate indicator to the food quality and safety. To achieve good quality of food products, detection of shelf life is important. Central nervous system based intelligent computing model was developed which detected 19.82 days shelf life, as against 21 days experimental shelf life.

  7. Residues in cottonseed oil and cake resulting from the combined application of DDT and dimethoate

    International Nuclear Information System (INIS)

    Cotton plants were treated with a combination of DDT and dimethoate under conditions of local agricultural practice to study the fate and magnitude of both chemicals in the cottonseed and related products. GLC and nuclear (using 14C-DDT) techniques were used. DDT residues in the crude oil averaged 0.115 mg/kg; mainly as p,p'-DDT while residues in the cake were not detected. Dimethoate and dimethoxon in the crude oil were 0.13 and 0.01 mg/kg respectively. The cake contained 0.14 mg/kg dimethoate and 0.01 mg/kg dimethoxon. By simulating commercial oil processing in the laboratory using 14C-DDT fortified oil samples it was found that alkali treatment and bleaching removed only 7% of the total residue, while deodorization effected removal of 40-50% of the residue. (author)

  8. Flash pyrolysis of jatropha oil cake in electrically heated fluidized bed reactor

    International Nuclear Information System (INIS)

    Fluidized bed flash pyrolysis experiments have been conducted on a sample of jatropha oil cake to determine particularly the effects of particle size, pyrolysis temperature and nitrogen gas flow rate on the pyrolysis yields. The particle size, nitrogen gas flow rate and temperature of jatropha oil cake were varied from 0.3 to 1.18 mm, 1.25 to 2.4 m3/h and 350 to 550 oC. The maximum oil yield of 64.25 wt% was obtained at a nitrogen gas flow rate of 1.75 m3/h, particle size of 0.7-1.0 mm and pyrolysis temperature of 500 oC. The calorific value of pyrolysis oil was found to be 19.66 MJ/kg. The pyrolysis gas can be used as a gaseous fuel.

  9. New natural injection-moldable composite material from sunflower oil cake.

    Science.gov (United States)

    Rouilly, A; Orliac, O; Silvestre, F; Rigal, L

    2006-03-01

    Through a twin-screw extrusion process the native structure of sunflower oil cake was completely transformed (globular protein denaturation/texturization and husk fiber defibration) into a simpler matrix-fiber structure, as could be seen on SEM micrographs. Further chemical reduction of protein disulfide bridges greatly reduced the melt viscosity of the moistened composite that it could be injection-molded. The molded specimens were tested and their tensile and flexural properties and water absorption calculated. Their water resistance appeared to be particularly high, and could be enhanced further after a thermal treatment (N2, 200 degrees C). The proteic matrix seemed to behave like a natural thermoset resin. Sunflower oil cake could be used without any additives to make biodegradable, water resistant and exceptionally cheap materials. PMID:15961308

  10. Negative-Pressure Cavitation Extraction of Secoisolariciresinol Diglycoside from Flaxseed Cakes

    OpenAIRE

    Hao Tian; Wan-Yi Li; Dan Xiao; Zhi-Min Li; Jian-Wen Wang

    2015-01-01

    The negative-pressure cavitation extraction (NPCE) technique was applied firstly to extract secoisolariciresinol diglucoside (SDG) from flaxseed cakes. The significant extraction parameters were screened by fractional factorial design (FFD). The optimal parameters were determined using the central composite design (CCD) with the two variables, NaOH amount and the liquid/solid ratio. The conditions of the extraction were optimized by using response surface methodology (RSM). Under the optimal ...

  11. Influence of operating parameters on cake formation in pilot scale pulse-jet bag filter

    OpenAIRE

    Saleem, Mahmood; Krammer, Gernot; Khan, Rafi Ullah; Tahir, M. Suleman

    2012-01-01

    Bag filters are commonly used for fine particles removal in off-gas purification. There dust laden gas pervades through permeable filter media starting at a lower pressure drop limit leaving dust (called filter cake) on the filter media. The filter cakeformation is influenced by many factors including filtration velocity, dust concentration, pressure drop limits, and filter media resistance. Effect of the stated parameters is investigated experimentally in a pilot scale pulse-jet bag filter t...

  12. Penentuan Kadar Air Pada Cake Brownies Dan Roti Two In One Nenas Dan Es

    OpenAIRE

    Saragih, Indah Pratiwi

    2011-01-01

    In indonesia, food industry is growing rapidly and product various kinds of snack foods and beverages. With technological advances, the food industry produces snacks such as bread, cake (sponge). By using raw materials of carbohydrate, fats, protein, produced must have the value of good nutrition to support health. To know the nutritional value is one of them by analyzing the water content of the product. Analyzed the water content made in kinds of snack foods such as Brownies and bread Two I...

  13. A new asymmetric diamide from the seed cake of Jatropha curcas L.

    Science.gov (United States)

    Yao, Licheng; Han, Changri; Chen, Guangying; Song, Xiaoping; Chang, Yonghui; Zang, Wenxia

    2012-12-01

    A new asymmetric diamide (E)-N-(3-acetamidopropyl)-cinnamamide named curcamide (1) has been isolated from the ethanol extract of the seed cake of Jatropha curcas L. along with 7 known compounds identified as isoamericanin (2), isoprincepin (3), caffeoylaldehyde (4), isoferulaldehyde (5), glycerol monooleate (6), syringaldehyde (7), and β-ethyl-d-glucopyranoside (8). The synthesis and antibacterial activity of the new compound have been also studied. PMID:22516541

  14. Bioconversion of Jatropha curcas seed cake to hydrogen by a strain of Enterobacter aerogenes

    OpenAIRE

    Lopes, Sofia Lewis; Fragoso, Rita; Duarte, Elisabeth; Marques, Paula Alexandra

    2015-01-01

    Hydrogen (H2) gas is considered the future energy carrier as a clean fuel. Biological processes to produce hydrogen are very attractive due to less energy expenditures and the possibility to use organic wastes as substrate. In this work, Jatropha curcas L. seed cake (JSC), a solid residue remaining after oil extraction from J. curcas seeds for biodiesel production, was used as substrate in a dark fermentation process by a pure strain of the bacteria Enterobacter aerogenes. Batch assays were p...

  15. Anti-Photoaging Effects of Soy Isoflavone Extract (Aglycone and Acetylglucoside Form) from Soybean Cake

    OpenAIRE

    Chi-Feng Hung; Ching-Chieh Su; Wen-Huei Tsui; Tzu-Ju Lin; Chieh-Chen Huang; Bo-Yang Hsu; Nan-Lin Wu

    2010-01-01

    Soy isoflavones, found in soybean and soybean products, have been reported to possess many physiological activities such as antioxidant activity, inhibition of cancer cell proliferation, reduction of cardiovascular risk, prevention of osteoporosis and alleviation of postmenopausal syndrome. In our previous study, soy isoflavone extract ISO-1 (containing 12 soy isoflavones) from soybean cake was demonstrated to prevent skin damage caused by UVB exposure. In this study, soy isoflavone extract f...

  16. Cultivation of three medicinal mushroom species on olive oil press cakes containing substrates

    OpenAIRE

    Andrej GREGORI; Pohleven, Franc

    2015-01-01

    Olive oil press cakes (OOPC) represent a waste that has a negative impact on environment. OOPC have little or no use and because of that solutions for their alternative use are sought after. In our experiments we investigated substrate mixtures composed of different proportions of OOPC, wheat bran, crushed corn seeds and beech sawdust for cultivation of Ganoderma lucidum, Lentinula edodes and Grifola frondosa fruiting bodies. The increasing amount of OOPC in fruiting bodies cultivation subst...

  17. ENHANCEMENT OF BIOGAS PRODUCTION POTENTIAL FOR ANAEROBIC CO-DIGESTION OF WASTEWATER USING DECANTER CAKE

    OpenAIRE

    Thaniya Kaosol; Narumol Sohgrathok

    2012-01-01

    The wastewater from agro-industry treated with the biological treatment cannot produce the biogas because of its low COD level and its low organic content. In this research, the co-digestion with decanter cake will improve the biogas yield and biogas production of wastewater. The effect of three parameters (i.e., type of wastewater, mixing and mesophilic temperature) will be evaluated in batch digesters under anaerobic condition. Moreover, the study determines the biogas production potential ...

  18. ENHANCEMENT OF BIOGAS PRODUCTION POTENTIAL FOR ANAEROBIC CO-DIGESTION OF WASTEWATER USING DECANTER CAKE

    OpenAIRE

    Thaniya Kaosol; Narumol Sohgrathok

    2013-01-01

    The wastewater from agro-industry treated with the biological treatment cannot produce the biogas because of its low COD level and its low organic content. In this research, the co-digestion with decanter cake will improve the biogas yield and biogas production of wastewater. The effect of three parameters (i.e., type of wastewater, mixing and mesophilic temperature) will be evaluated in batch digesters under anaerobic condition. Moreover, the study determines the biogas production potential ...

  19. Studying possibility of using fruit powders in technology of sponge-cake semi-finished products

    OpenAIRE

    Доценко, Виктор Федорович; Мирошник, Юлия Анатольевна; Шидловская, Елена Брониславовна; Медвидь, Ирина Николаевна

    2014-01-01

    The paper shows the possibility of enriching flour confectionery with powders of viburnum, ashberry and sea buckthorn for producing sponge-cake semi-finished products, as fresh fruit production is a seasonal product and does not provide a regular supply of biologically active substances into the population food ration.The influence of viburnum, ashberry and buckthorn powders on the amount and quality of gluten in dough was studied. In addition, the appropriateness of using SAS (surface-active...

  20. Production and Characterization of Organic Fertilizer from Tubang-Bakod (Jatrophacurcas) Seed Cake and Chicken Manure

    OpenAIRE

    Maylen G. Eroa

    2015-01-01

    The processing of Jatrophacurcas (tubang-bakod) to produce biodiesel entails wastes in the form of seedcake which can be converted into valuable product that can help nurture and improve soil properties. The College of Industrial Technology and the Chemical Engineering Department of Batangas State University (BatstateU) conducted an experimental study which includes the composting of the combination of Jatropha Seed-Cake(JSC) and Chicken Manure(CM) , formulating ratios of JSC and CM andcharac...

  1. The change of gossypol composition during the moisture heat processing of cottonseed cake by different methods

    OpenAIRE

    Yulchiev Aslbek Bahtiyorbekovich; Abdurakhimov Saidakbar Abdurakhmanov; Serkayev Qamar Pardayevich

    2015-01-01

    In the article are discussed the results of investigations on the changes of free and bound gossypol content in the processes of traditional moisture-heat treatment of cotton cake and using microwave radiation. On the basis of experimental investigations are concluded that for obtaining high gossypol cottonseed oil efficient to use of microwave energy, which allows to preserve the free gossypol and extract oil from pressing the pulp due to minimal change its natural internal structure.

  2. Production of Cold-Active Bacterial Lipases through Semisolid State Fermentation Using Oil Cakes

    OpenAIRE

    Babu Joseph; Supriya Upadhyaya; Pramod Ramteke

    2011-01-01

    Production of cold active lipase by semisolid state fermentation involves the use of agroindustrial residues. In the present study, semisolid state fermentation was carried out for the production of cold active lipase using Micrococcus roseus, isolated from soil samples of Gangotri glaciers, Western Himalayas. Among various substrate tested, groundnut oil cake (GOC) favored maximal yield of lipases at 15 ± 1°C within 48 h. Supplementation of glucose 1% (w/v) as additional carbon source and am...

  3. Small Review: Strategies for Palm Kernel Cake (PKC) As a New Potential Substrate in Biofuel Production

    OpenAIRE

    Hafiza Shukor; Mohd Sahaid Kalil; Nurina Anuar; Aidil Abdul Hamid; Asmidar Hanan

    2013-01-01

    The economic dependency on fossil fuels and the resulting effects on climate and environment have put tremendous focus on utilizing fermentable sugars from lignocellulose, the largest known renewable carbohydrate source. Palm kernel cake (PKC) is a residue from palm oil extraction presently only used as a low protein feed supplement. It’s contains 50% fermentable hexose sugars present in the form of glucan and mainly galactomannan. This makes PKC an interesting feedstock for processing into b...

  4. Induced migration of fines during waterflooding in communicating layer-cake reservoirs

    OpenAIRE

    Yuan, Hao; Shapiro, Alexander

    2011-01-01

    The effects of fines migration induced by injection of water with a different salinity than the reservoir brine are incorporated into the upscaling model for waterflooding in a layer cake reservoir with good communication between the layers. Mobilization and re-capturing of the reservoir fines may give rise to reduction of the permeability in water swept zones, which subsequently leads to the diversion of water flow from the initially more permeable layers to the less permeable ones. As a res...

  5. New Natural Injection-Moldable Composite Material from Sunflower Oil Cake

    OpenAIRE

    Rouilly, Antoine; Orliac, Olivier; Silvestre, Françoise; Rigal, Luc

    2006-01-01

    Through a twin-screw extrusion process the native structure of sunflower oil cake was completely transformed (globular protein denaturation/texturization and husk fiber defibration) into a simpler matrix-fiber structure, as could be seen on SEM micrographs. Further chemical reduction of protein disulfide bridges greatly reduced the melt viscosity of the moistened composite that it could be injection-molded. The molded specimens were tested and their tensile and flexural propert...

  6. Physical and chemical composition and in situ degradability of macauba palm cake and leaves

    OpenAIRE

    Vanda Patrícia Barros Ferreira; Rosana Aparecida Possenti; Patrícia Brás; Ailton Marques Piza; Joaquim Adelino Azevedo Filho

    2013-01-01

    Macauba palm coconuts are rich in essential nutrients for animal feed formulation and after oil extraction, a large amount of residual biomass is produced, which must be used rationally to environmental preservation. This study aimed to determine the nutritional value of macauba palm (Acrocomia aculeata), cake and leaves, for its physical and chemical composition, dry matter (DM) in vitro digestibility (IVD) and in situ degradability. The test of in situ degradability was done using three rum...

  7. Fate of Phosphorus During Co-Combustion of Rapeseed Cake with Wood

    Science.gov (United States)

    Piotrowska, P.; Zevenhoven, M.; Hupa, M.; Davidsson, K.; Åmand, L. E.; Zabetta, E. C.; Barišić, V.

    Recent studies show that deposit formation and agglomeration in fluidized bed boilers may be aggravated by a high phosphorus content besides alkali metals, chlorine and sulphur in a fuel. This paper presents the fate of phosphorus during co-combustion of wood chips and wood pellets with rapeseed cake pellets, a high phosphorus fuel in a 12MW CFB boiler. 12 hour tests with 12% and 18% (energy basis) of rapeseed cake with wood were performed with and without limestone addition. All fuels were characterised by means of standard fuel analyses combined with chemical fractionation. Retrieved ash samples were analysed using wet chemical analysis complemented with SEMlEDXA. Gaseous alkali metal chlorides as well as HCI and SO2 were measured upstream of the convective pass at a flue gas temperature of 800°C where also the deposit samples were collected with a deposit probe. The composition of deposits was studied with SEMlEDXA. Analyses of bed material particle cross-sections showed phosphorus compounds present within a K-silicates matrix between the agglomerated sand particles, indicating direct attack of gaseous potassium compounds on the bed surface followed by adhesion of rich in phosphorus ash particles. Build-up of the deposits took place mainly on the windward side of the probe; where up to 9 wt-% of phosphorus was present. SEMlEDXA shows that rapeseed cake addition caused an increase of K, Na besides P indicating presence of low melting phosphate salts in the deposits. During limestone addition in the deposit samples the increase of CI could be noticed however no significant change in P content was observed. This paper shows that agglomeration and fouling when co-firing rapeseed cake may be linked to its high content of organically bonded phosphorus — phytic acid salts; together with high content of water soluble fraction of alkali metals chlorides and sulphates in the fuel mixture.

  8. Evaluasi Pengaruh Penggunaan Bahan Pengganti Telur (Egg Replacer) Pada Pembuatan Cake

    OpenAIRE

    Dewi, Nova Sarifah

    2015-01-01

    Nowdays many people are allergic to egg either the white or the egg yolk, that is why the research way conducted. The research was aimed to evaluate the functional characteristics and sensory quality of cakes made of soy protein isolate, whey protein isolate, corn starch, guar gum, xanthan gum and whole egg powder. The research had been performed using a non factorial completely randomized design with 7 levels and 3 repetition. The egg replacer composition were E1 = whey protein isolate (18,...

  9. INCREASING ANAEROBIC DIGESTION PERFORMANCE OF WASTEWATER WITH CO-DIGESTION USING DECANTER CAKE

    OpenAIRE

    Thaniya Kaosol; Narumol Sohgrathok

    2014-01-01

    Low biogas production in the frozen seafood wastewater anaerobic digestion is observed due to the low organic and Total Solids (TS) contents in the wastewater. In this research the decanter cake will be used in the anaerobic co-digestion process to improve the biogas production rate. The effect of co-digestion and Hydraulic Retention Time (HRT) will be investigated using the continuously stirred tank reactors under anaerobic conditions. Moreover, the study determines the biogas production pot...

  10. Cake layers and long filtration times protect ceramic micro-filtration membranes for fouling

    OpenAIRE

    Lu, J

    2013-01-01

    The objective of this research was to decrease membrane fouling of a ceramic microfiltration system and at the same time increase the recovery. A conventional operation in micro- and ultrafiltration is an in-line coagulation and a frequent hydraulic backwash. The idea about these frequent backwashes is to limit the accumulation of fouling on the membrane. But the cake layer of iron or alum flocks can also protect the membrane for pore blocking and a frequent backwash can expose the membrane f...

  11. Relationship Between Composition, Structure and Permeability of Drilling Filter Cakes Relations entre la composition, la structure et la perméabilité des cakes de forage

    Directory of Open Access Journals (Sweden)

    Durand C.

    2006-11-01

    Full Text Available During drilling operations there is a need to build mud cakes as impervious as possible on the wall of the borehole to prevent damage by fluid loss. To establish the relationship between the filtration properties of mud filter cakes and their structure, drilling fluids containing montmorillonite clay, flexible (Drispac or rigid (xanthan anionic polymers, electrolytes and barite were investigated. Standard API filtration and polymer adsorption measurements were performed. The cake structure was vizualized by cryoscanning electron microscopy. Our study establishes the mechanism of filtration reduction properties of drilling filter cakes. Filtration measurements and cryomicroscopy show that a well dispersed suspension forms a well connected, homogeneous network that prevents fluid loss. Addition of salts to the drilling fluid promotes the aggregation of the clay particles and introduces heterogeneities so that the fluid loss is increased. Addition of anionic polymers causes a better dispersion of the clay particles in the suspension which lowers the filtration rate. In the presence of both salts and polymers, there is a competition effect between the salt-induced aggregation of the clay particles and the dispersion due to polymers, largely governed by the concentration and valence of the electrolytes and the flexibility of the polymers. During the filtration process more filtration reduction properties are obtained by non adsorbed polymers which clog the pores of the cake network and further reduce the filtration rate. The different behavior of the flexible (Drispac and the rigid polymer (xanthan, can be used to optimize their applications in drilling fluids depending on field conditions (temperature, salt conditions. Afin d'éviter l'endommagement des puits par une perte de fluides, il est nécessaire de former, au cours du forage, un cakeaussi imperméable que possible sur la paroi des puits. L'objectif de l'étude est d'établir des relations

  12. Small Review: Strategies for Palm Kernel Cake (PKC As a New Potential Substrate in Biofuel Production

    Directory of Open Access Journals (Sweden)

    Hafiza Shukor

    2013-01-01

    Full Text Available The economic dependency on fossil fuels and the resulting effects on climate and environment have put tremendous focus on utilizing fermentable sugars from lignocellulose, the largest known renewable carbohydrate source. Palm kernel cake (PKC is a residue from palm oil extraction presently only used as a low protein feed supplement. It’s contains 50% fermentable hexose sugars present in the form of glucan and mainly galactomannan. This makes PKC an interesting feedstock for processing into biofuel or in other biorefinery processes. This article reviews biotechnological innovation on Palm Kernel Cake (PKC as new potential of fermentable sugar for biofuel production. Strategies for biofuel production by utilizing palm kernel cake by several pretreatment processes to convert glucan and especially galactomanan into fermentable hexose sugar and further requirements to make fermentative biofuel production a successful industrial process are also discussed. This material recovery especially from lignocellulose agricultural wastes by product of palm oil mill industry into this potential bioproducts has not only benefited in oil palm planted but also to the environment and helps preserve natural resource.

  13. Anti-Photoaging Effects of Soy Isoflavone Extract (Aglycone and Acetylglucoside Form from Soybean Cake

    Directory of Open Access Journals (Sweden)

    Chi-Feng Hung

    2010-11-01

    Full Text Available Soy isoflavones, found in soybean and soybean products, have been reported to possess many physiological activities such as antioxidant activity, inhibition of cancer cell proliferation, reduction of cardiovascular risk, prevention of osteoporosis and alleviation of postmenopausal syndrome. In our previous study, soy isoflavone extract ISO-1 (containing 12 soy isoflavones from soybean cake was demonstrated to prevent skin damage caused by UVB exposure. In this study, soy isoflavone extract from soybean cake was further purified and evaluated for the protective effects on UVB-induced damage. The results revealed that Fraction 3, which contains the aglycone group (daidzein, genistein and glycitein and acetylglucoside group (acetyldaidzin, acetylgenistin and acetylglycitin of soy isoflavones, could inhibit UVB-induced death of human keratinocytes and reduce the level of desquamation, transepidermal water loss (TEWL, erythema and epidermal thickness in mouse skin. Furthermore, topical application of Fraction 3 increased the activity of catalase and suppressed cyclooxygenase-2 (COX-2 and proliferating cell nuclear antigen (PCNA expression in mice exposed to UVB. In addition, in comparison with ISO-1 and genistein, the Fraction 3 possessed much greater protective effects on both UVB-induced oxidative stress and keratinocyte death than other fractions. Therefore, the soy isoflavone extract Fraction 3 from soybean cake is a desirable anti-photoaging agent for skin care.

  14. Analysis of dynamic and static filtration and determination of MUD cake parameters

    Energy Technology Data Exchange (ETDEWEB)

    Calcada, L.A.; Scheid, C.M.; Araujo, C.A.O. de [Universidade Federal Rural do Rio de Janeiro (UFRRJ), Seropedica, RJ (Brazil). Dept. de Engenharia Quimica], e-mail: calcada@ufrrj.br; Waldmann, A.T.A.; Martins, A.L. [Petroleo Brasileiro S.A. (CENPES/PETROBRAS), Rio de Janeiro, RJ (Brazil). Centro de Pesquisas

    2011-07-15

    Drilling operations around the world employ a concept called overbalance. During this process, it is well known that dynamic and static filtration can occur. Thin filter cakes and low fluid-invasion rates are extremely desirable to promote optimal logging conditions and permeability return. The aim of this work was to compare the different behavior between dynamic and static filtration in drilling wells. To investigate the filtration process of Newtonian suspensions, we built a dynamic and static filtration loop with which we acquired experimental filtration volume data as a function of time. The filtration loop included a tank mixer where a Newtonian aqueous calcium carbonate polydisperse suspension was homogenized. The suspension was pumped through tubes to a dynamic or a static filtration cell. We validated a theoretical model based on Darcy's law and on mass conservation proposed by Ferreira and Massarani (2005). That model predicted mud cake buildup and filtrate flow rate for Newtonian suspensions. Relying on both models and the experimental data, filter cake parameters were calculated. We discuss, based on these parameters, the effects of the filtration configuration in dynamic and static modes. Finally, we generalized Ferreira and Massarani's model (2005) for procedures involving non-Newtonian suspensions. This new model can predict dynamic filtration and fluid invasion for non-Newtonian suspensions as drilling fluids. (author)

  15. Determination of parameters dissolution of yellow-cake. Production of uranyl nitrate - Gas precipitation of AUC

    International Nuclear Information System (INIS)

    The different stages of the purification cycle of yellow-cakes have been studied thoroughly in order to obtain an ammonium uranyl carbonate (AUC) as an intermediate product of uranium dioxide (UO2). The optimal parameters of yellow-cake dissolution, filtration, extraction by solvent, scrubbing and stripping were determined. An original program of thermodynamic calculation was developed for the determination of the free energies of yellow-cake dissolution reactions. Different numerical methods were used to determine the kinetic constant, the reaction order and correlation equations of uranyl nitrate density as a function of U and H+ concentrations, before and after the extraction cycle. For the first time, Algerian filteraids were used for the filtration of uranyl nitrate solutions with satisfactory results. A laboratory designed installation enabled the precipitation of AUC by injection of ammonia and carbon dioxide gases. Interesting results have been obtained and further investigations should be carried out in order to optimize all the paremeters of the gas precipitation of AUC

  16. Wedding Cake Growth Mechanism in One-Dimensional and Two-Dimensional Nanostructure Evolution.

    Science.gov (United States)

    Yin, Xin; Shi, Jian; Niu, Xiaobin; Huang, Hanchen; Wang, Xudong

    2015-11-11

    The kinetic processes and atomistic mechanisms in nanostructure growth are of fundamental interest to nanomaterial syntheses with precisely controlled morphology and functionality. By programming deposition conditions at time domain, we observed the wedding cake growth mechanism in the formation of 1D and 2D ZnO nanostructures. Within a narrow growth window, the surfaces of the 1D and 2D structures were covered with a unique concentric terrace feature. This mechanism was further validated by comparing the characteristic growth rates to the screw dislocation-driven model. An interesting 1D to 2D morphology transition was also found during the wedding cake growth, when the adatoms overcome the Ehrlich-Schwoebel (ES) barrier along the edge of the top crystal facet triggered by lowering the supersaturation. The wedding cake model might be a general growth mechanism for flat-tipped nanowires that do not possess any dislocations. This study enriches our understanding on the fundamental kinetics of nanostructured crystal growth and provides a transformative strategy to achieve rational design and control of nanoscale geometry. PMID:26501960

  17. The Enigmatic Mushtikas and the Associated Triangular Terracotta Cakes: Some Observations

    Directory of Open Access Journals (Sweden)

    J. Manuel

    2010-12-01

    Full Text Available For over four decades, now, mushtikas and its common associate, the triangular terracotta cakes have been believed to be part of ‘fire altars’. This is, in spite of the fact that, either or both of these have been found from hearths, ovens, kilns, as flooring material, on walls, in passages, streets, bathrooms and therefore obviously near commodes. Further, the great variety of central stele and construction material, size and shape, materials found within ‘fire altars’ suggest that, all the above were devoid of religious symbolism and used to achieve domestic or industrial objectives. The cakes being primarily associated with run of the mill economic activities ended up in diverse and defiling contexts. However, like many cultures across time and space Harappans may also have used the medium of fire for offering sacrifices. Therefore the existence of ‘fire altars’ is not denied as such, but these then should not have the ubiquitous cakes, at the least.

  18. Characteristics of carcasses and meat from feedlot lambs fed with sunflower cake

    Directory of Open Access Journals (Sweden)

    Euclides Reuter de Oliveira

    2016-02-01

    Full Text Available The aim of the experiment was to evaluate the characteristics of the carcasses and meat of feedlot lambs that received diets supplemented with sunflower cake; correlations among the variables were also performed. The experimental design was a randomized block design with four treatments (sunflower cake added at 0, 10, 20, and 30% dry matter to the base diet and seven replications per treatment. The diets were formulated with genotypes of Cynodon hay and corn- and soybean meal-based concentrate that were premixed at the ratio of 50:50 (hay:concentrate and were fed to the lambs in two portions daily at 08:00 and 14:00. The feed conversion of the animals was adversely affected (P<0.05 by the increase in the feedlot period in the individual stalls. For each additional day of confinement, the feed conversion increased by 0.0096 kg DM/kg of weight gain. Based on the linear regression model for the average loin pH, one hour after slaughter, the pH was reduced by 0.04 units. The marginal change in pH between the longest and the shortest times after slaughter was 14.11%. The weights of the animals at slaughter were not significantly correlated with the carcass yields. Sunflower cake is a suitable dietary supplement for lambs in intensive production systems and can be a substitute for soybean meal at up to 20%.

  19. Production of Itaconic Acid from Jatropha curcas Seed Cake by Aspergillus terreus

    Directory of Open Access Journals (Sweden)

    Amina M. AHMED EL-IMAM

    2013-02-01

    Full Text Available Submerged substrate fermentation of Jatropha seed cake, a by-product of oil extraction from Jatropha curcas seed was carried out using Aspergillus terreus for the production of itaconic acid. The Jatropha seed cake was initially converted into fermentable sugars by dilute acid hydrolysis using 50% sulphuric acid. The rate of hydrolysis was 1.04 gL-1. The fermentation process was carried out at room temperature, agitation of 400 rpm and three physico-chemical parameters (pH, inoculum size and substrate concentration were varied. Itaconic acid and glucose assays were carried out by spectrophotometry and Dinitrosalicylic acid methods respectively daily. Maximum yield of itaconic acid was 48.70 gL-1 at 5 ml of inoculum size, 50 g substrate concentration and pH 1.5. The residual glucose concentration increased for the first two days of fermentation after which it began to decrease as the itaconic acid concentration increased. The least concentration of itaconic acid observed was 6.00 gL-1, obtained after 24 hours of fermentation with 4 ml inoculum size, 50 g substrate concentration and at pH 1.5. The findings of this work indicate that Jatropha curcas seed cake is a suitable substrate for itaconic acid production.

  20. Application of Gamma Radiation on Bio-oil Produced from Pyrolysis of Soybean Cake

    International Nuclear Information System (INIS)

    Soybean cake residue from soy milk making can be pyrolysed to produce pyrolysis liquid or bio-oil which has potency to be used as liquid fuel. Pyrolysis of soybean cake residue with the application of gamma irradiation was investigated in a batch reactor at 450°C for 1.5 hr under nitrogen flow 250 cc/min. Feed of soybean cake residue was exposed to gamma radiation at the doses of 200 to 1,000 kGy before pyrolysing. It was found that pyrolysis liquid yield increased significantly by 12.9 to 19.3 % at the irradiation doses of 400 kGy and higher. The increment was mainly due to the increasing of aqueous phase in the pyrolysis liquid. The heating value of organic phase in the pyrolysis liquid was 7,890 kcal/kg. The organic phase from the unexposed feed was also irradiated at 20-100 kGy. The viscosity of irradiated organic phase was found to increase with the increasing irradiation dose. Irradiated organic phase was distilled at temperatures 200 and 250°C. It was found that the first distilled fraction (<200°C) corresponding to gasoline fraction increased with the increasing irradiation dose while the second distilled fraction (200-250°C) corresponding to kerosene fraction seems to decrease. The composition of organic phase was also determined by GC-MS.

  1. Capacity of ensilage of Jatropha curcas L. cake to degrade forbol esters

    Directory of Open Access Journals (Sweden)

    André Soares de Oliveira

    2012-06-01

    Full Text Available The objective of this study was to evaluate the capacity of the ensilage of Jatropha curcas L. expeller cake to reduce the phorbol esters and its effect on fermentative losses, by adding soluble carbohydrates or microbial inoculants. The design was completely randomized with four replications in a 3 × 2 factorial arrangement, with three sources of soluble carbohydrates (SC, control, 50 g sucrose/kg or 50 g crude glycerin/kg as fed and two doses of microbial inoculants (MI, 0 or 5 × 10(5 ufc Lactobacillus plantarum + 3.33 × 10(5 ufc Propionibacterium per g as fed. Twenty-four mini-silos (982 cm³ of polyvinyl chloride were created and opened after 60 days of fermentation at room temperature. The pre-hydrated Jatropha curcas L. cake (282 g of water/kg contained 0.424 mg of phorbol esters/g of dry matter. Ensiling reduced the phorbol esters in 47.4%, on average, regardless of the SC or MI. There was no interaction effect between SC and MI on effluent, gases or total dry matter losses. However, both losses were increased when SC were added, and it was higher with glycerin that than sucrose. The addition of MI reduced all fermentation losses. The process of ensiling, although partially to reduce the phorbol esters of pre-hydrated Jatropha curcas L. cake, is not indicated as a biodestoxification procedure.

  2. 低糖蛋糕配方的优化%Optimization of Low Sugar Cake Recipe

    Institute of Scientific and Technical Information of China (English)

    尤丽新; 徐凌志

    2015-01-01

    本论文对低糖蛋糕的配方进行优化,实验过程中以糖添加量、复合油脂添加量、泡打粉添加量、水添加量为因素,进行正交试验,最终确定了蛋糕的最佳配方为:低筋面粉500 g,鸡蛋7个,蔗糖添加量300 g,复合油脂添加量20 g,泡打粉添加量7.5 g,水添加量225 g,以该方法制得的蛋糕组织细腻,富有弹性。%This paper optimize the low sugar cake recipe, the experimental process in sugar content, compound grease additives, baking powder addition amount, water adding amount of factors, the orthogonal experiment, ifnally determines the optimum recipe for cake: strong lfour, 500 g, seven eggs and sugar content of 300 g, compound grease content 20 g, baking powder addition amount 7.5 g, water adding amount 225 g, the cake with the method, the organization is exquisite, full of elasticity.

  3. Integrated application of some compatible biocontrol agents along with mustard oil seed cake and furadan on Meloidogyne incognita infecting tomato plants

    OpenAIRE

    Goswami, Bijoy Kumar; Pandey, Rajesh Kumar; Rathour, Kabindra Singh; Bhattacharya, Chaitali; SINGH, LOKENDRA

    2006-01-01

    Experiments were carried out to study the effect of two fungal bioagents along with mustard oil cake and furadan against root knot nematode Meloidogyne incognita infecting tomato under greenhouse condition. Bioagents viz., Paecilomyces lilacinus and Trichoderma viride alone or in combination with mustard cake and furadan promoted plant growth, reduced number of galls/plant, egg masses/root system and eggs/egg mass. The fungal bioagents along with mustard cake and nematicide showed least nemat...

  4. The nematicidal and the fertilizing effect of argan, castro and neem cake on cucurbits (cucumber and melon) grown under greenhouse in Agadir region (South of Morocco).

    OpenAIRE

    AZIM, Khalid

    2005-01-01

    The aim of this work is to evaluate the impact of oil cake amendments (argan, neem, castor cake and ground castor) on control of Meloidogyne spp., soil fertility, and the growth and yield of cucumber grown under greenhouse in south-western Morocco. The results show that oil cakes induce a reduction in gall formation, soil nematodes density, root rot infestation, and an improvement of plant height and yield as compared to the control. Argan cake improved yield by 112% compared to the control. ...

  5. Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design.

    Science.gov (United States)

    Rahmati, Nazanin Fatemeh; Mazaheri Tehrani, Mostafa

    2014-09-01

    Emulsifiers of different structures and functionalities are important ingredients usually used in baking cakes with satisfactory properties. In this study, three emulsifiers including distilled glycerol mono stearate (DGMS), lecithin and sorbitan mono stearate (SMS) were used to bake seven eggless cakes containing soy milk and optimization was performed by using mixture experimental design to produce an eggless cake sample with optimized properties. Physical properties of cake batters (viscosity, specific gravity and stability), cake quality parameters (moisture loss, density, specific volume, volume index, contour, symmetry, color and texture) and sensory attributes of eggless cakes were analyzed to investigate functional potential of the emulsifiers and results were compared with those of control cake containing egg. Almost in all cases emulsifiers, compared to the control cake, changed properties of eggless cakes significantly. Regarding models of different response variables (except for some properties) and their high R(2) (99.51-100), it could be concluded that models obtained by mixture design were significantly fitted for the studied responses. PMID:25190826

  6. Radiocaesium activity in rape oil and in rape cake after a wet deposition event

    International Nuclear Information System (INIS)

    After a release of radionuclides in agricultural areas there can be concerns on the levels of radionuclides in food products produced. The uptake of radionuclides via the above ground plant parts is a very important transport route into the food chain for humans as caesium is relatively mobile inside plants. In the production of rape oil the use of a processing factor (Pf) is used to estimate the activity concentration of radioactivity in the final oil product based on the activity concentration in rape seeds. The processing factor has been estimated to be 0.004 for caesium in rape oil by IAEA, and is based on a limited numbers of studies (1). In this project we analysed the activity concentration of radiocaesium (134Cs) in rape oil and in rape cake from rape seeds contaminated after a wet deposition event with 134Cs. With the information of activity concentration of 134Cs in rape oil and in rape cake, we calculated the Pf-value and confirm or suggest new enhanced Pf-value. We analysed the activity concentration of 134Cs in rape oil and in rape cake from spring oilseed rape seeds (Brassica napus L.) that had been contaminated experimentally by wet deposited 134Cs in an earlier experiment by Bengtsson et al. (2013). The estimation of activity concentration of 134Cs in rape oil and in rape cake was achieved by performing extraction of the oil (and other extractable compounds) from the seeds based on the Randall extraction method (Randall, 1974) using petroleum ether as extraction chemical. The extracted oil and the rape cake samples were weighed and the activity concentration was measured with High-Purity Germanium (HPGe) detectors. Pf-values were calculated by dividing the measured activity concentration in rape oil after extraction by the activity concentration in oilseed rape seeds before extraction. Results from the present study will be presented at the international conference on radioecology and environmental radioactivity in Barcelona. We acknowledge the

  7. Radiocaesium activity in rape oil and in rape cake after a wet deposition event

    Energy Technology Data Exchange (ETDEWEB)

    Chaiko, Y.; Rappe-George, M.; Bengtsson, S. [Department of Soil and Environment (Sweden)

    2014-07-01

    After a release of radionuclides in agricultural areas there can be concerns on the levels of radionuclides in food products produced. The uptake of radionuclides via the above ground plant parts is a very important transport route into the food chain for humans as caesium is relatively mobile inside plants. In the production of rape oil the use of a processing factor (Pf) is used to estimate the activity concentration of radioactivity in the final oil product based on the activity concentration in rape seeds. The processing factor has been estimated to be 0.004 for caesium in rape oil by IAEA, and is based on a limited numbers of studies (1). In this project we analysed the activity concentration of radiocaesium ({sup 134}Cs) in rape oil and in rape cake from rape seeds contaminated after a wet deposition event with {sup 134}Cs. With the information of activity concentration of {sup 134}Cs in rape oil and in rape cake, we calculated the Pf-value and confirm or suggest new enhanced Pf-value. We analysed the activity concentration of {sup 134}Cs in rape oil and in rape cake from spring oilseed rape seeds (Brassica napus L.) that had been contaminated experimentally by wet deposited {sup 134}Cs in an earlier experiment by Bengtsson et al. (2013). The estimation of activity concentration of {sup 134}Cs in rape oil and in rape cake was achieved by performing extraction of the oil (and other extractable compounds) from the seeds based on the Randall extraction method (Randall, 1974) using petroleum ether as extraction chemical. The extracted oil and the rape cake samples were weighed and the activity concentration was measured with High-Purity Germanium (HPGe) detectors. Pf-values were calculated by dividing the measured activity concentration in rape oil after extraction by the activity concentration in oilseed rape seeds before extraction. Results from the present study will be presented at the international conference on radioecology and environmental radioactivity

  8. Investigation on Microwave Baking Technology for Frozen Cake%冷冻蛋糕的微波烘焙技术特性

    Institute of Scientific and Technical Information of China (English)

    贾春利; 汤晓娟; 黄卫宁; 邹奇波; 甘小红; Rayas-Duarte Patricia

    2012-01-01

    The effects of frozen storage condition (0,2,4 and 6w;0,1,2 and 3c) , microwave power (40% and 100% ) and storage time on the moisture content, hardness, specific volume and soluble starch content of microwave- baked frozen batter-making corn cakes were investigated. Results showed that a significant increase in moisture con- tent and specific volume and a significant reduction of hardness of the cake with the increasing of frozen storage time; freeze-thaw cycles had a more significant effect on the properties of corn cakes. Higher microwave power lowered moisture content of the cake, increased specific volume and hardness. Moisture loss and hardness increased signifi- cantly and soluble starch content decreased with storage time. Higher microwave power increased hardness and mois- ture loss and reduced soluble starch content at a more rapidly speed. The changes of hardness was positive related to moisture loss and soluble starch content And the relative coefficients were O. 93 and O. 86, respectively.%文中对冻藏时间(0、2、4、6周)、冻融循环次数(0、1、2、3次,数字代表冻融循环次数)、微波烘焙功率(40%和100%)和储藏时间(0、1、3、6和24h)对冷冻面糊微波烘焙蛋糕含水量、硬度、比容、水分损失及可溶性淀粉含量等进行了研究。结果发现:随冻藏时间延长,蛋糕含水量和比容显著降低,硬度显著增大,冻融循环过程明显加剧了这些影响;微波烘焙功率越大,蛋糕含水量显著降低,比容和硬度显著增大。在储藏过程中,蛋糕硬度和水分损失都显著增加,可溶性淀粉含量显著减少;微波烘焙功率较大时,硬度和水分损失增加的明显更快,可溶性淀粉含量降低的明显更迅速;储藏过程中蛋糕硬度变化与水分损失、可溶性淀粉含量均成正相关,相关系数分别为0.93和0.86。结果说明:(1)较小的微波烘焙功率(40%)比较高的微波烘焙功率(100%)

  9. Carcass traits and meat quality of crossbred Boer goats fed peanut cake as a substitute for soybean meal.

    Science.gov (United States)

    Silva, T M; de Medeiros, A N; Oliveira, R L; Gonzaga Neto, S; Queiroga, R de C R do E; Ribeiro, R D X; Leão, A G; Bezerra, L R

    2016-07-01

    This study aimed to determine the impact of replacing soybean meal with peanut cake in the diets of crossbred Boer goats as determined by carcass characteristics and quality and by the fatty acid profile of meat. Forty vaccinated and dewormed crossbred Boer goats were used. Goats had an average age of 5 mo and an average BW of 15.6 ± 2.7 kg. Goats were fed Tifton-85 hay and a concentrate consisting of corn bran, soybean meal, and mineral premix. Peanut cake was substituted for soybean meal at levels of 0.0, 33.33, 66.67, and 100%. Biometric and carcass morphometric measurements of crossbred Boer goats were not affected by replacing soybean meal with peanut cake in the diet. There was no influence of the replacement of soybean meal with peanut cake on weight at slaughter ( = 0.28), HCW ( = 0.26), cold carcass weight ( = 0.23), noncarcass components of weight ( = 0.71), or muscularity index values ( = 0.11). However, regression equations indicated that there would be a reduction of 18 and 11% for loin eye area and muscle:bone ratio, respectively, between the treatment without peanut cake and the treatment with total soybean meal replacement. The weights and yields of the commercial cuts were not affected ( > 0.05) by replacing soybean meal with peanut cake in the diet. Replacing soybean meal with peanut cake did not affect the pH ( = 0.79), color index ( > 0.05), and chemical composition ( > 0.05) of the meat (). However, a quadratic trend for the ash content was observed with peanut cake inclusion in the diet ( = 0.09). Peanut cake inclusion in the diet did not affect the concentrations of the sum of SFA ( = 0.29), the sum of unsaturated fatty acids (UFA; = 0.29), or the sum of PUFA ( = 0.97) or the SFA:UFA ratio ( = 0.23) in goat meat. However, there was a linear decrease ( = 0.01) in the sum of odd-chain fatty acids in the meat with increasing peanut cake in the diet. Soybean meal replacement with peanut cake did not affect the n-6:n-3 ratio ( = 0.13) or the

  10. The effect of filter cakes enriched with soluble phosphorus used as a fertilizer on the sugarcane ratoons

    Directory of Open Access Journals (Sweden)

    Diego Henriques Santos

    2014-07-01

    Full Text Available The objective of this work was to evaluate the effect of fertilization with filter cakes enriched with soluble phosphate on sugarcane ratoons. The experiment was performed from November 2007 to December 2009 at Presidente Prudente, São Paulo State, Brazil, in a completely randomized block design in a 4 x 4 factorial arrangement, with the first factor consisting of doses of filter cake (0; 1; 2 and 4 mg ha-1 and the second doses consisting of phosphorus fertilizer (0, 50, 100, 200 kg ha-1 of P2O5 with 4 replicates. The following variables were evaluated: the number of tillers per meter, the leaf area index, soluble solids (ºBrix, stalk and sugar yield in the second crop cycle. We found a residual effect in the sugarcane ratoon after applying filter cakes enriched with soluble phosphate in the planting furrow. The initial tillering, leaf area index, stalk and sugar yield in the cane ratoon benefit from the application of filter cakes and soluble phosphate in the planting furrow. The best combination is filter cakes at a dose between 1.0 and 2.0 mg ha-1 with 100 to 200 kg ha-1 soluble phosphate applied at planting. This method obtains higher stalk and sugar yields for sugarcane ratoons.

  11. Toxic Compound, Anti-Nutritional Factors and Functional Properties of Protein Isolated from Detoxified Jatropha curcas Seed Cake

    Directory of Open Access Journals (Sweden)

    Worapot Suntornsuk

    2010-12-01

    Full Text Available Jatropha curcas is a multipurpose tree, which has potential as an alternative source for biodiesel. All of its parts can also be used for human food, animal feed, fertilizer, fuel and traditional medicine. J. curcas seed cake is a low-value by-product obtained from biodiesel production. The seed cake, however, has a high amount of protein, with the presence of a main toxic compound: phorbol esters as well as anti-nutritional factors: trypsin inhibitors, phytic acid, lectin and saponin. The objective of this work was to detoxify J. curcas seed cake and study the toxin, anti-nutritional factors and also functional properties of the protein isolated from the detoxified seed cake. The yield of protein isolate was approximately 70.9%. The protein isolate was obtained without a detectable level of phorbol esters. The solubility of the protein isolate was maximal at pH 12.0 and minimal at pH 4.0. The water and oil binding capacities of the protein isolate were 1.76 g water/g protein and 1.07 mL oil/g protein, respectively. The foam capacity and stability, including emulsion activity and stability of protein isolate, had higher values in a range of basic pHs, while foam and emulsion stabilities decreased with increasing time. The results suggest that the detoxified J. curcas seed cake has potential to be exploited as a novel source of functional protein for food applications.

  12. Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake.

    Science.gov (United States)

    Vega-Gálvez, Antonio; Miranda, Margarita; Díaz, Luis Puente; Lopez, Lorena; Rodriguez, Katia; Di Scala, Karina

    2010-10-01

    Olive cake is an important agro industrial by-product with the dried cake being the input material of many applications areas. In this research, the drying kinetics of olive cake during convective dehydration at five temperatures (50, 60, 70, 80 and 90 degrees C) was investigated. Several empirical mathematical models were selected to describe experimental drying kinetics data, namely, Page, Modified Page, Henderson and Pabis, Modified Henderson and Pabis, Two-Terms, Logarithmic and Weibull. Air temperature showed a significant effect on drying rates. Based on the statistical tests results (sum squared errors, chi-square and correlation coefficients), the Modified Henderson and Pabis equation is the most suitable model to describe the experimental drying curves. Effective moisture diffusivity of olive cake was in the range of 2.03x10(-9)-1.71x10(-9) m(2) s(-1). An activation energy value of 12.43 kJ mol(-1) was determined. The findings allow the successful simulation of olive cake drying between 50 and 90 degrees C. PMID:20452204

  13. Effects and Mechanisms of Oil Cakes on the Growth of Cucumber (Cucumis sativus L. ) Under Continuous Cropping System

    Institute of Scientific and Technical Information of China (English)

    RUAN Wei-bin; LIU Mo-han; PAN Jie; Wang Jing; LU Wen-long; MA Cheng-cang; WANG Jing-guo; SHEN Yue; GAO Yu-bao

    2003-01-01

    Fxperiments on the effect of soil amendment with rape (Brassica chinensis L. ) seed cake, cot-ton (Gossypium hirsutum L. ) seed or sesame (Sesamum indieum L. ) seed cake on the growth of cucumberseedlings under a continuous cropping system were conducted in a greenhouse environment. The results indica-ted that two applications of sesame seed cake (0.1 and 0.5 %, w/w) increased the growth of cucumber, but therape oil cake showed a negative effect at a rate of 1.5% (w/w). The sesame seed cake was separated into four fractious(Ⅰ, Ⅱ, Ⅲ and Ⅳ) according to the polarity, and all four fractious had a positive effect on the growth of cucumbers un-der a continuous cropping system. Fraction number Ⅲii was isolated into 25 proportions by silicon column, and only ole-ic acid, palmitic acid and octadecanoic acid were identified in proportion 10 by GC-MS in which 93.3% was oleic acidand palmitic acid. The oleic acid had a significant and positive effect on cucumber growth under salt stress at the level30 mmol and showed slight resistance to several pathogenic fungi.

  14. Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids.

    Science.gov (United States)

    Itthivadhanapong, Pimchada; Jantathai, Srinual; Schleining, Gerhard

    2016-06-01

    This study aimed to compare the effects of 1 % addition of four selected hydrocolloids (xanthan, guar, hypdroxypropylmethylcellulose and carrageenan) on quality characteristics of batter and of black waxy rice steamed cake compared to a control without hydrocolloids. Dynamic frequency sweeps of the batters at 25 °C indicated that all formulations exhibited gel-like behaviour with storage moduli (G') higher than loss moduli (G″). Hydrocolloids increased the apparent viscosity and the thixotropic behaviour, depending on the type of hydrocolloids. Xanthan had the greatest effects on both moduli, whereas carrageenan had the smallest effects. During a storage period of 4 days the cakes with xanthan remained softer than control samples. The overall acceptability of cake with xanthan and guar were higher than control. This study is the first report on using black waxy rice flour as a main raw material in gluten free cake. The results of this study provided useful information for selection hydrocolloids as ingredients that can help to improve the physical properties of waxy rice steamed cake. PMID:27478229

  15. Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology.

    Science.gov (United States)

    Şakıyan, Özge

    2015-05-01

    The aim of present work is to optimize the formulation of a functional cake (soy-cake) to be baked in infrared-microwave combination oven. For this optimization process response surface methodology was utilized. It was also aimed to optimize the processing conditions of the combination baking. The independent variables were the baking time (8, 9, 10 min), the soy flour concentration (30, 40, 50 %) and the DATEM (diacetyltartaric acid esters of monoglycerides) concentration (0.4, 0.6 and 0.8 %). The quality parameters that were examined in the study were specific volume, weight loss, total color change and firmness of the cake samples. The results were analyzed by multiple regression; and the significant linear, quadratic, and interaction terms were used in the second order mathematical model. The optimum baking time, soy-flour concentration and DATEM concentration were found as 9.5 min, 30 and 0.72 %, respectively. The corresponding responses of the optimum points were almost comparable with those of conventionally baked soy-cakes. So it may be declared that it is possible to produce high quality soy cakes in a very short time by using infrared-microwave combination oven. PMID:25892790

  16. Alpha amylase from a fungal culture grown on oil cakes and its properties

    Directory of Open Access Journals (Sweden)

    Sumitra Ramachandran

    2004-06-01

    Full Text Available Solid-state fermentation was carried out for the production of alpha-amylase using Aspergillus oryzae. Different oil cakes such as coconut oil cake (COC sesame oil cake (SOC, groundnut oil cake (GOC, palm kernel cake (PKC and olive oil cake (OOC were screened to be used as substrate for the enzyme production and also compared with wheat bran (WB. GOC was found to be the best producer of the enzyme among these. Combination of WB and GOC (1:1 resulted higher enzyme titres than the individual substrates. Maximum amount of enzyme (9196 U/gds was obtained when SSF was carried out using WB + GOC, having initial moisture of 64% and supplemented with lactose and ammonium nitrate (1% each at 30ºC for 72h using 2 mL spore suspension (6x10(7spores/ml. Partial purification of the enzyme using ammonium sulphate fractionation resulted in 2.4-fold increase in the activity. The enzyme showed molecular weight of 68 KDa by SDS-PAGE. Except Mn, all other metal ions such as Ca, K, Na, Mg were found to be inhibitory for the enzyme activity. The enzyme was optimally active at 50(0C and pH 5.0.Fermentação no Estado Sólido foi empregada na produção de alfa-amilase usando Aspergillus niger. Diferentes tipos de torta foram utilizadas, como torta de óleo de coco (COC, torta de de óleo de amendoim (GOC torta de óleo de sesamo (SOC, torta de palma (PKC e torta de óleo de oliva (OOC foram selecionadas para serem usadas como substratos para produção de enzima e comparadas com o farelo de trigo (WB, GOC foi escolhido por ser o que produziu maiores concentrações de enzima. A combinação WB e GOC (1:1 resultou em maiores títulos da enzima quando em comparação com os substratos individuais. A máxima concentração de enzima (9196 U/ gms foi obtida quando a FES foi conduzida utilizando WB + GOC, com umidade de 64% e suplementada com lactose e nitrato de amônia (1% cada a 300C por 72 horas utilizando 2 mL de uma suspensão de esporo (6x107sporos/ml. A purifica

  17. Hydrophilic olive cake extracts: Characterization by physicochemical properties and Cu(II) complexation

    International Nuclear Information System (INIS)

    Disposed olive cake generates hydrophilic components that can be mobilized in the aquatic environment. This paper deals with the characterization of such components, isolated by alkaline extraction. It is shown that these substances possess properties very much resembling humic acid, including a substantial inventory of proton exchanging groups. Extraction and purification of the hydrophilic components from the disposed olive cake was performed by the standard approach for isolation of humic acids from solid sources, i.e. alternating alkaline dissolution and acid flocculation, leaving the purified extract in the protonated form. The purified sample was characterized by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES), Fourier Transform Infra Red Spectroscopy (FTIR), UV-vis, Time-of-Flight Secondary Ion Mass Spectrometry (TOF-SIMS) and Asymmetrical Flow Field-Flow Fractionation (AFFFF). The complex formation properties were investigated by potentiometry using Cu(II) ion selective electrode under atmospheric conditions at I = 0.1 M NaClO4 (aqueous solution) and pH 6. The formation constant for the CuHA complex is found to be log β = 5.3 ± 0.4 which is close to the corresponding value (log β = 5.2 ± 0.4) obtained from similar investigations with the commercially available Aldrich humic acid (this study) and corresponding published values for various humic acids. Both, structural properties and complex formation data show that the olive cake extract has considerable similarities with humic acids from different sources, pointing towards potential similarities in environmental behavior and impact.

  18. An outbreak of gastroenteritis caused by Salmonella enterica serotype Enteritidis traced to cream cakes

    Directory of Open Access Journals (Sweden)

    Kee Tai Goh

    2011-03-01

    Full Text Available Introduction: This paper describes the epidemiological, microbiological and environmental investigations conducted during an outbreak of Salmonella gastroenteritis in Singapore.Methods: A case-control study was undertaken to identify the vehicle of transmission. Microbiological testing was performed on faecal, food and environmental samples. Isolates of Salmonella were further characterized by phage typing and ribotyping.Results: There were 216 gastroenteritis cases reported from 20 November to 4 December 2007. The causative agent was identified as Salmonella enterica subspecies enterica serotype Enteritidis for 14 out of 20 cases tested. The vehicle of transmission was traced to cream cakes produced by a bakery and sold at its retail outlets (P < 0.001, OR = 143.00, 95% Cl = 27.23–759.10. More than two-thirds of the 40 Salmonella strains isolated from hospitalized cases, food samples and asymptomatic food handlers were of phage type 1; the others reacted but did not conform to any phage type. The phage types correlated well with their unique antibiograms. The ribotype patterns of 22 selected isolates tested were highly similar, indicating genetic relatedness. The dendrogram of the strains from the outbreak showed distinct clustering and correlation compared to the non-outbreak strains, confirming a common source of infection.Discussion: The cream cakes were likely contaminated by one of the ingredients used in the icing. Cross-contamination down the production line and subsequent storage of cakes at ambient temperatures for a prolonged period before consumption could have resulted in the outbreak.

  19. Environmental impact associated with activated carbon preparation from olive-waste cake via life cycle assessment.

    Science.gov (United States)

    Hjaila, K; Baccar, R; Sarrà, M; Gasol, C M; Blánquez, P

    2013-11-30

    The life cycle assessment (LCA) environmental tool was implemented to quantify the potential environmental impacts associated with the activated carbon (AC) production process from olive-waste cakes in Tunisia. On the basis of laboratory investigations for AC preparation, a flowchart was developed and the environmental impacts were determined. The LCA functional unit chosen was the production of 1 kg of AC from by-product olive-waste cakes. The results showed that impregnation using H3PO4 presented the highest environmental impacts for the majority of the indicators tested: acidification potential (62%), eutrophication (96%), ozone depletion potential (44%), human toxicity (64%), fresh water aquatic ecotoxicity (90%) and terrestrial ecotoxicity (92%). One of the highest impacts was found to be the global warming potential (11.096 kg CO2 eq/kg AC), which was equally weighted between the steps involving impregnation, pyrolysis, and drying the washed AC. The cumulative energy demand of the AC production process from the by-product olive-waste cakes was 167.63 MJ contributed by impregnation, pyrolysis, and drying the washed AC steps. The use of phosphoric acid and electricity in the AC production were the main factors responsible for the majority of the impacts. If certain modifications are incorporated into the AC production, such as implementing synthesis gas recovery and reusing it as an energy source and recovery of phosphoric acid after AC washing, additional savings could be realized, and environmental impacts could be minimized. PMID:24091159

  20. INCREASING ANAEROBIC DIGESTION PERFORMANCE OF WASTEWATER WITH CO-DIGESTION USING DECANTER CAKE

    Directory of Open Access Journals (Sweden)

    Thaniya Kaosol

    2014-01-01

    Full Text Available Low biogas production in the frozen seafood wastewater anaerobic digestion is observed due to the low organic and Total Solids (TS contents in the wastewater. In this research the decanter cake will be used in the anaerobic co-digestion process to improve the biogas production rate. The effect of co-digestion and Hydraulic Retention Time (HRT will be investigated using the continuously stirred tank reactors under anaerobic conditions. Moreover, the study determines the biogas production potential of different HRTs and that of wastewater digestion alone. The anaerobic co-digestion is operated in continuous with continuously stirred reactors at HRT of 10, 20 and 30 days. The mechanical stirring units of all reactors are operated automatically. The stirring action occurred continuously during the experiments. The anaerobic co-digestion results show that the anaerobic co-digestion provides higher biogas production rate and higher methane yield than that of the wastewater digestion alone. The optimum HRT of the anaerobic co-digestion is 20 days. This reactor produces 2.88 L day-1, with 64.5% of methane and the maximum methane production rate of 1.87 L day-1 and the methane yield of 0.321 l CH4/g CODremoved. The anaerobic co-digestion of wastewater with decanter cake provides the higher methane yield potential production than that provided by the wastewater digestion alone at the ambient temperature. The best HRT is 20 days for anaerobic co-digestion between the wastewater and decanter cake. The experimental results reveal that HRT and co-digestion are the parameters that can affect the biogas production and methane yield.

  1. Isolation of a tannic acid-degrading Streptococcus sp. from an anaerobic shea cake digester.

    Science.gov (United States)

    Nitiema, L W; Dianou, D; Simpore, J; Karou, S D; Savadogo, P W; Traore, A S

    2010-01-01

    An anaerobic digester fed with shea cake rich in tannins and phenolic compounds rich-shea cake and previously inoculated with anaerobic sludge from the pit of a slaughterhouse, enabled six months acclimatization of the bacteria to aromatic compounds. Afterwards, digester waste water samples were subject to successive culture on media with 1 g L(-1) tannic acid allowing the isolation of a bacterial strain coded AB. Strain AB was facultatively anaerobic, mesophilic, non-motile, non-sporulating, catalase and oxidase negative bacterium, namely strain AB, was isolated from an anaerobic digester fed with shea cake rich in tannins and phenolic compounds, after inoculation with anaerobic sludge from the pit of a slaughterhouse and enrichment on tannic acid. The coccoid cells occurred in pair, short or long chains and stained Gram-positive. Strain AB fermented a wide range of carbohydrates including glucose, fructose, galactose, raffinose, arabinose, sucrose, maltose, lactose, starch and cellulose. Optimum growth occurred with glucose and tannic acid at 37 degrees C and pH 8. The pH, temperature and salt concentration for growth ranged from 5 to 9, 20 to 45 degrees C and 0 to 15 g L(-1), respectively. Strain AB converted tannic acid to gallic acid. These features were similar to those of the Streptococcus genus. The determination of tannic acid hydrolysis end products, ability to utilize various organic acids, alcohols and peptides, GC% of the DNA, the sequencing of 16S rRNA gene and DNA-DNA hybridization will permit to confirm this affiliation and to determine the species. PMID:20415153

  2. Reduction of tars by dolomite cracking during two-stage gasification of olive cake

    International Nuclear Information System (INIS)

    The effective implementation of biomass gasification has to overcome some difficulties such as the minimization of tars. On the other hand, with a proper design of experimental conditions, biomass gasification can be directed towards the production of hydrogen. The aim of the present study was to investigate the use of dolomite as catalyst to improve tar removal and hydrogen production by a two-stage steam gasification process, using olive cake as raw material. Fixing the olive cake gasification conditions on the first reactor (900 oC, steam flow rate of 190 mg min-1, O2 flow rate of 7.5 cm3 min-1), the cracking of tars was prompted by: a) steam gasification (steam flow rate in the range 40-190 mg min-1) at 1000 oC, b) catalytic gasification, using dolomite (5% wt.). It was found that increasing steam flow rate up to 110 mg min-1 involves an increase in hydrogen fraction due to the enhancement of water gas and water gas shift reactions. Also, the influence of dolomite was studied at 800 and 900 oC in a second reactor, finding better results at 800 oC, which gave an hydrogen fraction of 0.51. -- Highlights: → The use of dolomite for tar cracking during olive cake steam gasification was studied. → Two reactors in series were used, and the second one was provided with a dolomite bed. → Increasing the steam flow rate above 40mg min-1 in reactor 2, favours H2 production. → Using dolomite promotes tar cracking increasing H2 production, especially at 800 oC.

  3. 海带保健蛋糕的研制%Development of health kelp cake

    Institute of Scientific and Technical Information of China (English)

    王晶晶; 贾雷敏

    2012-01-01

    To develop the processing of health kelp cake, the parameter of processing was optimized by orthogonal and single factor test. The result indicated: the kelp diced was boiled for 10 min with 200 mg/L of ZnCI2 solution at pH 5. Taking 2 kg eggs, 2 kg sugars and 0.1 kg cake oil to the mixture of 2 kg flour and 0.02 kg baking powder to finish the first pasting, then adding 0.5 kg kelp soaked by brandy to the second paste. Baking under the beginning temperature with 200 ℃ to bottom fire 180 ℃ and surface fire 160 % for 10-15 min to get a kind of inexpensive cake with kelp fragrance and nutrition value.%为获得海带保健蛋糕的制作工艺,采用正交试验和单因素试验,对其工艺参数进行了优化。结果表明:将海带丁在pH值为5的200mg/LZnCl2溶液煮沸10min进行护绿处理;加入蛋2kg,白砂糖2kg,蛋糕油0.1kg,面粉2kg和泡打粉0.02kg进行1次调糊,加入经白兰地浸泡过的海带丁0.5kg,进行2次调糊。在入炉温度200℃,底火180℃,面火160℃下,焙烤10~15min,获得即具有海带清香,又具有海带营养价值的物美价廉的食品。

  4. Development of a novel cup cake with unique properties of essential oil of betel leaf (Piper betle L.) for sustainable entrepreneurship.

    Science.gov (United States)

    Roy, Arnab; Guha, Proshanta

    2015-08-01

    Betel vine (Piper betle L.) is a root climber with deep green heart shaped leaves. It belongs to the Piperaceae family. There is a huge wastage of the leaves during glut season and it can be reduced by various means including extraction of medicinal essential oil which can be considered as GRAS (generally recognized as safe) materials. Therefore, attempts were made to develop a novel cup cake by incorporating essential oil of betel leaf. The textural properties of the cakes were measured by texture analyzer instrument; whereas the organoleptic properties were adjudged by human preferences using sensory tables containing 9-point hedonic scale. Price estimation was done considering all costs and charges. Finally, all parameters of the developed cake were compared with different cup cakes available in the market for ascertaining consumer acceptability of the newly developed product in terms of quality and market price. Results revealed that the Novel cup cake developed with 0.005 % (v/w) essential oil of betel leaf occupied the 1st place among the four developed novel cup cakes. However, it occupied 4th place among the nine cup cakes in the overall preference list prepared based on the textural and organoleptic qualities, though its market price was calculated to be comparable to all the leading cupcakes available in the market. This indicates that manufacturing of novel cup cake with essential oil of betel leaf would be a profitable and self-sustaining entrepreneurship. PMID:26243908

  5. GROWTH RATE AND FEED CONVERSION RATIO IN MAJOR CARPS FED ON RICE POLISHING AND MAIZE OIL CAKE

    Directory of Open Access Journals (Sweden)

    A. Qadoos, I. Ahmad and P. Akhtar1

    2003-07-01

    Full Text Available In two earthen ponds of 200 m2 areas, major carps were stocked in the ratio of 20 Labeo rohita, 15 Catla catla and 15 Cirrhinus mrigala. One pond was given rice polishing and the other pond was given maize oil cake as supplementary feed, both at rate of 4% of wet body weight of fish daily for 136 days. The overall growth rate was recorded to be 92.06 g/day in pond given rice polishing and 120.68 g/day in that given maize oil cake. The overall feed conversion ratio was 2.47 for rice polishing and 2.79 for maize oil cake.

  6. Disposition of the iron, influenced by the application of humic acid, extracted of filter cake of sugar cane

    International Nuclear Information System (INIS)

    Two extracting (NaOH and KOH) and several acidifying solutions were used to get humic acids from filter cake of sugar cane, composted coffee beans and hen manure. The humic acids obtained were characterized and applied to evaluate their effect on the iron availability to tomato plants (Lycopersicon esculentum) grown in nutrient solutions. The amount of humic acids extracted from filter cake is between hen manure and composted coffee beans. The nuclear magnetic resonance characterization of the different humic materials indicated that the ones extracted from filter cake have a carboxylic chain larger than the other two materials and an aliphatic chain lower than the leonardite humic acids and also are younger. Application of 40 to 80 mg/L of humic acids to nutrient solutions promote physiological responses on tomato plants due to greater assimilation of N, K, Ca, Mg, Zn, Cu and Mn

  7. Analisis Faktor-Faktor Yang Mempengaruhi Keputusan Pembelian Konsumen Pada Youlanda Bakery And Cake Shop Delitua

    OpenAIRE

    Angin, Abdianta Perangin

    2015-01-01

    Youlanda Bakery and Cake Shop is a culinary efforts in the field of bread, which was established on 1 January 2007. Rapid development of business in the culinary world requires a company to be more competitive in the face of competition. In winning the competition can be done by creating products that fit the needs and tastes of consumers as well as to follow the changes in the environment. It is necessary for the analysis of the factors that influence consumer purchasing decisions on Youland...

  8. Meat quality assessment from young goats fed for long periods with castor de-oiled cake.

    Science.gov (United States)

    Oliveira, C H A; Silva, A M; Silva, L M; van Tilburg, M F; Fernandes, C C L; Moura, A A; Moreno, F B M B; Monteiro-Moreira, A C O; Moreira, R A; Bezerra, F J; Rondina, D

    2015-08-01

    Diet can influence both the qualitative and quantitative traits of ruminant meat. This study evaluated the effects of castor de-oiled cake on the meat of mixed-breed male goat kids. After 165days of diet treatment, no alterations (p>0.05) were observed in the in vivo performance, anatomic components, dissection and proximate composition of the Longissimus dorsi muscle, as well as in the color and pH of the carcasses. However, diet had an effect (pgoats led to alterations in meat quality, without compromising its consumption qualities. PMID:25866931

  9. Quantitative measurements of shrinkage and cracking during freeze-drying of amorphous cakes

    OpenAIRE

    Ullrich, Sabine

    2014-01-01

    In this thesis the influence of the formulation or the process on shrinkage and cracking was studied. Methods were developed to quantify the amount of both at the end of the lyophilization process (“endpoint evaluation method”) as well as in situ during drying (”kinetic method”). The endpoint evaluation method was used to investigate an apparent correlation between the content of non-frozen water in the maximum freeze-concentrated state, w ′ , of an amorphous cake and shrinkage. Model disacch...

  10. Organic dairy production based on rapeseed, rapeseed cake or cereals as supplement to silage ad libitum

    OpenAIRE

    Mogensen, Lisbeth; Ingvartsen, Klaus L; Kristensen, Troels; Seested, Susanne; Thamsborg, Stig M.

    2004-01-01

    This experiment presents the effect of 100% organic feed rations grown at an equal area per cow on milk production performance and metabolic responses. A total of 174 Danish Holstein cows were included in two experiments on two commercial organic dairy farms during the winter 2000/2001. Three types of supplementary feed were examined: 5 kg cereals, 3 kg rapeseed/cereal pellet or 1 kg rapeseed cake fed with a mixture of clover grass silage, whole crop silage and grass pellets ad libitum. The s...

  11. Cakes, custard and category theory easy recipes for understanding complex maths

    CERN Document Server

    Cheng, Eugenia

    2015-01-01

    Most people imagine maths is something like a slow cooker: very useful, but pretty limited in what it can do. Maths, though, isn't just a tool for solving a specific problem - and it's definitely not something to be afraid of. Whether you're a maths glutton or have forgotten how long division works (or never really knew in the first place), the chances are you've missed what really makes maths exciting. Calling on a baker's dozen of entertaining, puzzling examples and mathematically illuminating culinary analogies - including chocolate brownies, iterated Battenberg cakes, sandwich sandwiches

  12. Simultaneous allergen inactivation and detoxification of castor bean cake by treatment with calcium compounds

    OpenAIRE

    K.V. Fernandes; Deus-de-Oliveira, N.; Godoy, M.G.; Z.A.S. Guimarães; V.V. Nascimento; de Melo, E.J.T.; Freire, D. M.G.; M. Dansa-Petretski; O.L.T. Machado

    2012-01-01

    Ricinus communis L. is of great economic importance due to the oil extracted from its seeds. Castor oil has been used for pharmaceutical and industrial applications, as a lubricant or coating agent, as a component of plastic products, as a fungicide or in the synthesis of biodiesel fuels. After oil extraction, a castor cake with a large amount of protein is obtained. However, this by-product cannot be used as animal feed due to the presence of toxic (ricin) and allergenic (2S albumin) protein...

  13. Rapeseed Cakes as an Important Feed Raw Material for Laying Hens

    OpenAIRE

    Mária Angelovičová; Michal Angelovič

    2013-01-01

    Abstract The aim of our paper was to present the results of  in vivo experiment. We carried out an experiment with a final type of hens Shaver Starcross 288 which fed a feed mixture with a share of the rapeseed cakes. The effectiveness of the feed mixture was followed mainly in relation to production indicators. The laying hens were placed individually in enriched battery cages. The trial was conducted in the first period of the laying cycle, laying hens’ age from 22 to 42 weeks. The experime...

  14. Technological aspects of determination and distribution of pesticides in oils, cake and meal

    OpenAIRE

    Левчук, Ірина Володимирівна; Кіщенко, Володимир Анатолійович; Осейко, Микола Іванович; Литвиненко, Олена Анатоліївна

    2013-01-01

    The paper deals with the problem of determination of pesti­cides and the study of their distribution in oils, cake and meal. The necessity of monitoring and rapid response to critical points of the content of pesticides in oil crops and products of their processing is shown. The data concerning the influence of oil extraction conditions on the residual amount of pesticides within the chemical class of some pesticides, which are commonly used in the cultivation of oil crops, was obtained takin...

  15. Preparation of a new gamma irradiated PVC-Olive oil cake plastic composite material

    International Nuclear Information System (INIS)

    This paper dealt with the investigation on preparing new plastic composite material, utilizing polyvinyl chloride polymer (a commercial product in abu-kammash chemical complex) and olive oil cake (a waste of many olive oil production factories), followed by gamma irradiation (26.3 Kg ry) o induce crosslinking of the polymer. The new material possess good, electrical and mechanical properties as compared to plastic products of (PVC plastic pipe factory), and which could be used as new construction anti corrosive material, such as special roofing and partitioning or household goods

  16. Production of exo-pectinase by Penicillium roqueorti using pumpkin oil cake

    OpenAIRE

    Peričin Draginja M.; Mađarev Senka Z.; Radulović Lj.M.; Škrinjar Marija M.

    2007-01-01

    Submerged fermentation (SmF) was carried out using the pumpkin oil cake (PuOC) as a substrate for the production of exo-pectinase (exo-p) by Penicillium roqueforti. PuOC was used as carbon, nitrogen and mineral source for fungi growth and exo-p production. SmF was carried out in the production medium containing 0.2% KH2PO4, 0.1% MgSO4 and 0.1% NaCl, supplemented with PuOC at 2% concentration. The obtained results show that P. roqueforti cultivated in a liquid medium in the presence of PuOC as...

  17. Extraction of oil and minor lipids from cold-press rapeseed cake with supercritical CO2

    OpenAIRE

    E. Uquiche; Romero, V.; Ortíz, J.; J. M. del Valle

    2012-01-01

    This study examines the extraction of oil from cold-press rapeseed cake using Supercritical CO2(SC-CO2). The effects of pressure (20, 30, and 40 MPa), temperature (40, 50, and 60 ºC), and extraction time (60, 90, and 120 min) on oil yield and composition (tocopherols and carotenoids) were studied using response surface design. The results indicated that pressure influenced the most the yield of oil, followed by temperature and extraction time. Extraction time had no effect on oil composition....

  18. LICURY CAKE IN LAMB FEED: CHARACTERISTICS OF CARCASS AND NON-CARCASS COMPONENTS

    OpenAIRE

    Fernanda Maria dos Santos; Juliana Dantas Rodrigues Santos; Francisco Allan Leandro de Carvalho; Mário Adriano Ávila Queiroz; Sandra Mari Yamamoto; Omair Dantas Guimarães

    2015-01-01

    The use of alternative foods, such as agroindustrial residues, for animal feeding aims to reduce production costs and increase animal productivity. Therefore, the objective of this study was to evaluate the effect of different levels of licury cake added to the diet of non-standardbred lambs (NSB). The study involved 20 male castrated NSB lambs, with an average age of 120±5 days and initial and final average weights of 25±2 kg and 34±2 kg, respectively; the lambs were kept in a feedlot and di...

  19. Meaurement of Cosmic Ray elemental composition from the CAKE balloon experiment

    CERN Document Server

    Cecchini, S; Giacomelli, G; Medinaceli, E; Patrizii, L; Sirri, G; Togo, V

    2009-01-01

    CAKE (Cosmic Abundances below Knee Energies) was a prototype balloon experiment for the determination of the charge spectra and of abundances of the primary cosmic-rays (CR) with Z$>$10. It was a passive instrument made of layers of CR39 and Lexan nuclear track detectors; it had a geometric acceptance of $\\sim$0.7 m$^2$sr for Fe nuclei. Here, the scanning and analysis strategies, the algorithms used for the off-line filtering and for the tracking in automated mode of the primary cosmic rays are presented, together with the resulting CR charge distribution and their abundances.

  20. Determination of Al in cake mix: Method validation and estimation of measurement uncertainty

    Science.gov (United States)

    Andrade, G.; Rocha, O.; Junqueira, R.

    2016-07-01

    An analytical method for the determination of Al in cake mix was developed. Acceptable values were obtained for the following parameters: linearity, detection limit - LOD (5.00 mg-kg-1) quantification limit - LOQ (12.5 mg-kg-1), the recovery assays values (between 91 and 102%), the relative standard deviation under repeatability and within-reproducibility conditions (<20.0%) and measurement uncertainty tests (<10.0%) The results of the validation process showed that the proposed method is fitness for purpose.

  1. Detection of radiation-induced hydrocarbons in baked sponged cake prepared with irradiated liquid egg

    Science.gov (United States)

    Schulzki, G.; Spiegelberg, A.; Bögl, K. W.; Schreiber, G. A.

    1995-02-01

    For identification of irradiated food, radiation-induced volatile hydrocarbons (HC) are determined by gas chromatography in the non-polar fraction of fat. However, in complex food matrices the detection is often disturbed by fat-associated compounds. On-line coupling of high performance liquid chromatography (LC) and gas chromatography (GC) is very efficient to remove such compounds from the HC fraction. The high sensitivity of this fast and efficient technique is demonstrated by the example of detection of radiation-induced HC in fat isolated from baked sponge cake which had been prepared with irradiated liquid egg.

  2. EU BUDGET – THE POLICY OF SHARING THE CAKE

    Directory of Open Access Journals (Sweden)

    Hella GERTH

    2006-06-01

    Full Text Available This paper discusses the EU budget aiming at casting light on the relationship between political and economic matters and on the importance that they function as a mechanism. Somehow the budget could be compared to a barometer showing the political pressure and the level of integration inside the European Union. Discussing the structure of the budget, where the EU money come from and how are the funds distributed afterwards, and also referring to important moments in the historical development of the European Union’s budget, the paper emphasizes the same idea of financial matters strong related to the political choices. It argues also, by describing the complexity of the budgetary procedure and the importance of financial control, that the budget is an important interplay between actors, is an important balance of power trying to reach equilibrium and efficiency. The paper also reviews the main issues of the present budgetary debates, the positions taken by European actors, counting their losses and gains, and to which extent their choices are more a national concern or following the European interest, aiming at presenting the actual state of the European Union taking into account both the economic and the political integration. The budget being one of the key elements forming the structure of the big edifice, the European Union, it is of great importance when discussing budgetary matters to have in mind the present context as a whole, determined by issues like the failure of the summit for setting a new budgetary framework, or the rejection of the European Constitution by the citizens of two of its founding members. Though, it is important when discussing the budget, economical matters to put them in a political context and also to see them in the present context.

  3. Fuel requirements (without reprocessing) for Iran 1, 2, 3 and 4 nuclear power plants

    International Nuclear Information System (INIS)

    By use of a computer program written by the Nuclear Power Plant Management of the Atomic Energy Organization of Iran, the Yellow Cake, natural uranium and separative work unit (SWU) for the first core and ten reloads of the Iran 1, 2, 3 and 4 Nuclear Power Plants have been calculated for different tail assays. (author)

  4. Impact of Poultry Litter Cake, Cleanout, and Bedding following Chemical Amendments on Soil C and N Mineralization

    Directory of Open Access Journals (Sweden)

    Dexter B. Watts

    2012-01-01

    Full Text Available Poultry litter is a great alternative N source for crop production. However, recent poultry litter management changes, and increased chemical amendment use may impact its N availability. Thus, research was initiated to evaluate the effect that broiler cake and total cleanout litter amended with chemical additives have on C and N mineralization. A 35-day incubation study was carried out on a Hartsells fine sandy loam (fine-loamy, siliceous, subactive, thermic Typic Hapludults soil common to the USA Appalachian Plateau region. Three poultry litter components (broiler cake, total cleanout, and bedding material from a broiler house were evaluated and compared to a soil control. Chemical amendments lime (CaCO3, gypsum (CaSO4, aluminum sulfate (AlSO4, and ferrous sulfate (FeSO4 were added to the poultry litter components to determine their impact on C and N mineralization. Litter component additions increased soil C mineralization in the order of broiler cake > total cleanout > bedding > soil control. Although a greater concentration of organic C was observed in the bedding, broiler cake mineralized the most C, which can be attributed to differences in the C : N ratio between treatments. Chemical amendment in addition to the manured soil also impacted C mineralization, with AlSO4 generally decreasing mineralization. Nitrogen mineralization was also significantly affected by poultry litter component applications. Broiler cake addition increased N availability followed by total cleanout compared to soil control, while the bedding resulted in net N immobilization. Chemical amendments impacted N mineralization primarily in the broiler cake amended soil where all chemical amendments decreased mineralization compared to the no chemical amendment treatment. This short-term study (35-day incubation indicates that N availability to crops may be different depending on the poultry litter component used for fertilization and chemical amendment use which could

  5. Assessment of Jatropha curcas L. biodiesel seed cake toxicity using the zebrafish (Danio rerio) embryo toxicity (ZFET) test.

    Science.gov (United States)

    Hallare, Arnold V; Ruiz, Paulo Lorenzo S; Cariño, J C Earl D

    2014-05-01

    Consequent to the growing demand for alternative sources of energy, the seeds from Jatropha curcas remain to be the favorite for biodiesel production. However, a significant volume of the residual organic mass (seed cake) is produced during the extraction process, which raises concerns on safe waste disposal. In the present study, we assessed the toxicity of J. curcas seed cake using the zebrafish (Danio rerio) embryotoxicity test. Within 1-h post-fertilization (hpf), the fertilized eggs were exposed to five mass concentrations of J. curcas seed cake and were followed through 24, 48, and 72 hpf. Toxicity was evaluated based on lethal endpoints induced on zebrafish embryos namely egg coagulation, non-formation of somites, and non-detachment of tail. The lowest concentration tested, 1 g/L, was not able to elicit toxicity on embryos whereas 100 % mortality (based also on lethal endpoints) was recorded at the highest concentration at 2.15 g/L. The computed LC50 for the J. curcas seed cake was 1.61 g/L. No further increase in mortality was observed in the succeeding time points (48 and 72 hpf) indicating that J. curcas seed cake exerted acute toxicity on zebrafish embryos. Sublethal endpoints (yolk sac and pericardial edema) were noted at 72 hpf in zebrafish embryos exposed to higher concentrations. The observed lethal endpoints induced on zebrafish embryos were discussed in relation to the active principles, notably, phorbol esters that have remained in the seed cake even after extraction. PMID:24464135

  6. Carcass characteristics and meat quality of Santa Inês lambs fed with sunflower cake replacing cottonseed meal

    Directory of Open Access Journals (Sweden)

    Francisco Fernandes Júnior

    2014-02-01

    Full Text Available The objective of this study was to evaluate carcass characteristics and meat quality of lambs fed sunflower cake to replace the protein of cottonseed meal. The experiment was conducted at the sheep sector at the Farm School, State University of Londrina. Thirty Santa Inês lambs, intact males, with age and weight at the beginning of the experiment of 80 days and 21.45 ± 2.16 kg, respectively, were used. It was used a completely randomized experimental design. The animals were divided into 5 treatments, with 6 replicates per treatment, according to the amount of protein of cottonseed meal replaced by protein of the sunflower cake (0, 20, 40, 60 and 80% of replacement. Carcasses were evaluated and the Longissimus dorsi was removed for analyzes of shear force, color, pH, marbling, water loss by pressure, sensory analysis, chemical analyses and lipid oxidation. Hot and cold carcass yields showed quadratic distributions, where the best values were found for treatments with low inclusion of sunflower cake. Carcass measurements, as well as cut yields were not affected by the content of sunflower cake. Regarding the parameters of lamb meat, only water losses during cooking and shear force were affected, being quadratic and linear, respectively. The meat was more tender in animals fed higher amounts of sunflower cake. The tasters of the sensory panel did not identify differences between treatments, and classified the meat with moderate odor intensity, good tenderness, low to moderate juiciness and medium acceptability. The replacement of cottonseed meal protein by sunflower cake protein in the levels used, did not affect the majority of the carcass characteristics and the meat quality.

  7. Partial Replacement of soybean cake with amaranthus spinosus leaf meal in the diet of nile tilapia (oreochromis niloticus)

    International Nuclear Information System (INIS)

    The study, designed to assess the potentials of oven dried Amaranthus spinosus leaf meal as partial replacement for soybean cake in the diet of Nile Tilapia, revealed no significant difference (P>0.05) in feed and protein intake. Fish fed on Amaranthus spinosus leaf meal diets had significant (P<0.05) higher survival percentage, while that on soybean cake meal (control diet) recorded significant (P<0.05) better weight gain, average daily rate of growth, efficient feed and protein utilization as well as average final weight. (author)

  8. Toxic Compound, Anti-Nutritional Factors and Functional Properties of Protein Isolated from Detoxified Jatropha curcas Seed Cake

    OpenAIRE

    Worapot Suntornsuk; Donlaporn Saetae

    2010-01-01

    Jatropha curcas is a multipurpose tree, which has potential as an alternative source for biodiesel. All of its parts can also be used for human food, animal feed, fertilizer, fuel and traditional medicine. J. curcas seed cake is a low-value by-product obtained from biodiesel production. The seed cake, however, has a high amount of protein, with the presence of a main toxic compound: phorbol esters as well as anti-nutritional factors: trypsin inhibitors, phytic acid, lectin and saponin. The ob...

  9. JcTI-I: a novel trypsin inhibitor from Jatropha curcas seed cake with potential for bacterial infection treatment

    OpenAIRE

    IlkaMariaVasconcelos; RicardoAViegas; FredericoBMoreno

    2014-01-01

    Jatropha curcas seed cake is a low-value by-product resulting from biodiesel production. The seed cake is highly toxic, but it has great potential for biotechnology applications as it is a repository of biomolecules that could be important in agriculture, medicine, and industry. To explore this potential, a novel trypsin inhibitor called JcTI-I was purified by fractionation of the crude extract with trichloroacetic acid (2.5%, v/v) followed by affinity chromatography (Trypsin-Sepharose 4B) an...

  10. GROWTH RATE AND FEED CONVERSION RATIO IN MAJOR CARPS FED ON RICE POLISHING AND MAIZE OIL CAKE

    OpenAIRE

    A. Qadoos, I. Ahmad and P. Akhtar1

    2003-01-01

    In two earthen ponds of 200 m2 areas, major carps were stocked in the ratio of 20 Labeo rohita, 15 Catla catla and 15 Cirrhinus mrigala. One pond was given rice polishing and the other pond was given maize oil cake as supplementary feed, both at rate of 4% of wet body weight of fish daily for 136 days. The overall growth rate was recorded to be 92.06 g/day in pond given rice polishing and 120.68 g/day in that given maize oil cake. The overall feed conversion ratio was 2.47 for rice polishing...

  11. Effect of substituting groundnut cake for different levels of rice bran on growth and wool production of German Angora rabbits.

    OpenAIRE

    Bhatt, R; Sharma, S. R.; Singh, U; Kumar, D.; K.S. Risam

    2005-01-01

    An experiment was conducted on 72 German Angora rabbits (42 youngs and 30 adults) divided into three groups to assess the effect of three experimental diets (T1, T2 and T3) with different levels of groundnut cake replaced by rice bran on their growth performance, wool yield, quality, and digestibility of nutrients. The inclusion rate of groundnut cake was decreased from 20 to 15 to 10% and that of rice bran increased from 13 to 18 to 23% in T1, T2 and T3, respectively. The same diets presente...

  12. Impact of Tragacanth and Xanthan Gums on the Physical and Textural Characteristics of Gluten-free Cake

    OpenAIRE

    Mahsa Hojjatoleslami; Mohammad Hossain Azizi

    2015-01-01

    Background and Objectives: The quality of cakes made of wheat flour depends on the quantity and quality of its gluten proteins; however, these proteins may have side effects for some people, including the patients with celiac, and the only way to cure this disease is to take a lifelong gluten-free diet. Materials and Methods: This research aims to produce gluten- free cake by using rice flour and xanthan and tragacanth gums, including two treatments of xanthan gum (0.5 &1 %), two treatment...

  13. Elaboração de bolo com farinha de Yacon Cake developed with Yacon flour

    Directory of Open Access Journals (Sweden)

    Claudia Severo da Rosa

    2009-09-01

    Full Text Available A batata Yacon apresenta carboidratos na forma de frutooligossacarídeos (FOS. Estudos comprovam que os FOS aumentam a saciedade e reduzem o índice glicêmico. Os produtos da fermentação podem minimizar a resposta glicêmica, além de estimular a glicólise, e ainda resultam em uma porção reduzida de energia. Os objetivos deste trabalho foram elaborar a farinha de Yacon, avaliar a composição química de diferentes concentrações de farinha de Yacon na elaboração de bolos e analisar sensorialmente as preparações elaboradas. A farinha de Yacon apresentou potencial como ingrediente na formulação de bolos, uma vez que teve boa aceitabilidade.The Yacon potatoes present carbohydrates in the form of fructo oligosaccharides (FOS. There are studies proving that the FOS delays the gastric emptying, increase the alimentary fiber,have prebiotic and hypoglycemic effects. They stimulate glycolysis, resulting in a reduced amount of energy. The objective of this research was to evaluate the chemical composition of cakes formulated with different concentrations of Yacon flour and to evaluate their sensory characteristics. The Yacon flour presented potential to be a cake ingredient.

  14. Jet-cooked high amylose corn starch and shortening composites for use in cake icings.

    Science.gov (United States)

    Singh, Mukti; Byars, Jeffrey A

    2011-10-01

    Butter cream is an all-purpose icing that is used to both ice and decorate cakes. Cream icings contain up to 40% shortening. As consumers become aware of the need to reduce fat in their diet, the demand for healthy, flavorful, and low-fat food increases. High-amylose corn starch was cooked in an excess-steam jet cooker in the presence of oleic acid. Amylose formed helical inclusion complexes with the fatty acid. Shortening was added at different levels to jet-cooked starch. The resulting starch-lipid composites (SLC) had 0%, 8%, 16%, and 24% fat. The composites were used to substitute shortening in the preparation of cake icings with 1% to 13% fat. SLC icings were formulated by either keeping the total solids constant, or the starch and sugar to water ratio constant as the fat level was reduced. The effect of fat and formulation of shortening and SLC icings on the physical and rheological characteristics were studied. It was found that low-fat SLC icings can be prepared by optimizing the formulation. Practical Application:  This study indicates potential new applications for SLC that benefit the confectionary industry by generating new products offering healthy alternatives to the consumers. PMID:22417587

  15. Airborne molds and mycotoxins associated with handling of corn silage and oilseed cakes in agricultural environment

    Science.gov (United States)

    Lanier, Caroline; Richard, Estelle; Heutte, Natacha; Picquet, Rachel; Bouchart, Valérie; Garon, David

    2010-05-01

    In agricultural areas, the contamination of feedstuffs with molds and mycotoxins presents major environmental and health concerns. During cattle feeding, fungi and mycotoxins were monitored in corn silage, oilseed cakes and bioaerosols collected in Normandy. Most of the corn silages were found to be contaminated by deoxynivalenol (mean concentration: 1883 μg kg -1) while a few of oilseed cakes were contaminated by alternariol, fumonisin B 1 or gliotoxin. In ambient bioaerosols, the values for fungi per cubic meter of air varied from 4.3 × 10 2 to 6.2 × 10 5 cfu m -3. Seasonal variations were observed with some species like Aspergillus fumigatus which significantly decreased between the 2 seasons ( P = 0.0186) while the Penicillium roqueforti group significantly increased during the second season ( P = 0.0156). In the personal bioaerosols, the values for fungi per cubic meter of air varied from 3.3 10 3 to 1.7 10 6 cfu m -3 and the number of A. fumigatus spores significantly decreased between the 2 seasons ( P = 0.0488). Gliotoxin, an immunosuppressive mycotoxin, was quantified in 3 personal filters at 3.73 μg m -3, 1.09 μg m -3 and 2.97 μg m -3.

  16. Production of Smokeless Briquette Charcoals from Wet Cake Waste of Ethanol Industry

    Directory of Open Access Journals (Sweden)

    Walairat Uttamaprakrom

    2012-04-01

    Full Text Available The main aim of this research was to investigate proximate analysis and heating value of wet cake waste from ethanol industry to be used as alternative fuels by carbonization at 400, 450, 500 and 550 degrees, vary times 30, 45, 60 and 90 minutes in oxygen-limited conditions. The maximum yields and fixed carbon volume were observed to be evolving at 500c, 60 minutes. At condition has 1.17% moisture, 34.42% ash, 16.57% volatile matter and 47.84% fixed carbon respectively.Then bring wet cake waste to briquette charcoals by hot and cold compressed for utilization in industry and commercial. Found that heating value of hot and cold compressed were 20,257.25 KJ/kg and 24,790.21 KJ/kg,which are higher heating value after carbonization.There are also cost-benefit and cost-effectiveness analysis, hot compressed cost 0.17 baht/piece, total production at breakeven 704,225 pieces and payback period of 0.18 years, while cold compressed cost 0.3175 baht/piece, total production at breakeven 341,297 pieces and payback period of 0.17 years.

  17. Recovering bioactive compounds from olive oil filter cake by advanced extraction techniques.

    Science.gov (United States)

    Lozano-Sánchez, Jesús; Castro-Puyana, María; Mendiola, Jose A; Segura-Carretero, Antonio; Cifuentes, Alejandro; Ibáñez, Elena

    2014-01-01

    The potential of by-products generated during extra-virgin olive oil (EVOO) filtration as a natural source of phenolic compounds (with demonstrated bioactivity) has been evaluated using pressurized liquid extraction (PLE) and considering mixtures of two GRAS (generally recognized as safe) solvents (ethanol and water) at temperatures ranging from 40 to 175 °C. The extracts were characterized by high-performance liquid chromatography (HPLC) coupled to diode array detection (DAD) and electrospray time-of-flight mass spectrometry (HPLC-DAD-ESI-TOF/MS) to determine the phenolic-composition of the filter cake. The best isolation procedure to extract the phenolic fraction from the filter cake was accomplished using ethanol and water (50:50, v/v) at 120 °C. The main phenolic compounds identified in the samples were characterized as phenolic alcohols or derivatives (hydroxytyrosol and its oxidation product), secoiridoids (decarboxymethylated and hydroxylated forms of oleuropein and ligstroside aglycones), flavones (luteolin and apigenin) and elenolic acid derivatives. The PLE extraction process can be applied to produce enriched extracts with applications as bioactive food ingredients, as well as nutraceuticals. PMID:25226536

  18. Fluidized bed treatment of rapeseed meal and cake as possibility for the production of canolol

    Directory of Open Access Journals (Sweden)

    Pudel Frank

    2014-01-01

    Full Text Available Canolol (2,6-dimethoxy-4-vinylphenol, 4-vinylsyringol, which is formed by thermally initiated CO2splitting off from sinapic acid, possesses a high antioxidant potential. Furthermore different positive physiological properties are described. Due to rapeseed’s high content of phenolic acids, particularly sinapic acid, it is obvious to produce canolol as by-product of rapeseed processing. Roasting of rapeseed meal or cake in a fluidized bed followed by extraction with supercritical carbon dioxide of the formed canolol represents a production procedure which not impairs the commercial oil mill process. This article summarizes results from the roasting process with rapeseed meal and cake in fluidized bed equipments of different design and size showing that it is a suitable technique to transform sinapic acid into canolol. The achieved canolol contents are at 500 mg/kg in minimum, if the material is rapidly cooled-down after reaching the optimal temperature of 165 °C. Further roasting leads to a fast reduction of the canolol content. In addition it could be observed, that the sinapic acid content is not decreasing in the same amount as the canolol content increases. Sinapic acid seems to be “reproduced” during roasting. The reaction mechanisms of the described phenomena are not known.

  19. Flash pyrolysis of sunflower oil cake for production of liquid fuels

    Energy Technology Data Exchange (ETDEWEB)

    Yorgun, S.; Sensoez, S. [Department of Chemical Engineering, Faculty of Engineering, Osmangazi University, 26480 Eskisehir (Turkey); Kockar, O.M. [Department of Chemical Engineering, Faculty of Engineering, Anadolu University, 26470 Eskisehir (Turkey)

    2001-06-01

    Flash pyrolysis experiments of sunflower (Helianthus annuus L.) press oil cake were performed in a tubular transport reactor at atmospheric pressure under nitrogen atmosphere. The effects of pyrolysis temperature, particle size and sweep gas flow rate on the yields of products were investigated. The temperature of pyrolysis, particle size and sweep gas flow rate were varied in the ranges 450-700C, D{sub p}<0.224, 0.224-0.425, 0.425-0.850 mm and 25-600 cm{sup 3} min{sup -1}, respectively. The maximum oil yield of ca. 45% was obtained at a pyrolysis temperature of 550C, with the sweep gas flow rate of 300 cm{sup 3} min{sup -1} and particle size of 0.425-0.850 mm. The elemental analysis and calorific value of the pyrolysis oil were determined, and then the chemical composition of the oil was investigated using chromatographic and spectroscopic techniques (1H NMR, IR, column chromatography and GC). The chemical characterization has shown that the oil obtained from sunflower oil cake can be used as a renewable fuel and chemical feedstock.

  20. Characterization of filamentous fungi isolated from Moroccan olive and olive cake: toxinogenic potential of Aspergillus strains.

    Science.gov (United States)

    Roussos, Sevastianos; Zaouia, Nabila; Salih, Ghislane; Tantaoui-Elaraki, Abdelrhafour; Lamrani, Khadija; Cheheb, Mostafa; Hassouni, Hicham; Verhé, Fréderic; Perraud-Gaime, Isabelle; Augur, Christopher; Ismaili-Alaoui, Mustapha

    2006-05-01

    During the 2003 and 2004 olive oil production campaigns in Morocco, 136 samples from spoiled olive and olive cake were analyzed and 285 strains were isolated in pure culture. Strains included 167 mesophilic strains belonging to ten genera: Penicillium, Aspergillus, Geotrichum, Mucor, Rhizopus, Trichoderma, Alternaria, Acremonium, Humicola, Ulocladium as well as 118 thermophilic strains isolated in 2003 and 2004, mainly belonging to six species: Aspergillus fumigatus, Paecilomyces variotii, Mucor pusillus, Thermomyces lanuginosus, Humicola grisea, and Thermoascus aurantiacus. Penicillium and Aspergillus, respectively, 32.3 and 26.9% of total isolates represented the majority of mesophilic fungi isolated. When considering total strains (including thermotolerant strains) Aspergillus were the predominant strains isolated; follow-up studies on mycotoxins therefore focused primarily on aflatoxins (AFs) and ochratoxin A (OTA) from the latter strains. All isolated Aspergillus flavus strains (9) and Aspergillus niger strains (36) were studied in order to evaluate their capacity to produce AFs and OTA, respectively, when grown on starch-based culture media. Seven of the nine tested A. flavus strains isolated from olive and olive cake produced AF B1 at concentrations between 48 and 95 microg/kg of dry rice weight. As for the A. niger strains, 27 of the 36 strains produced OTA. PMID:16715545

  1. Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake.

    Science.gov (United States)

    Levin, M A; Burrington, K J; Hartel, R W

    2016-09-01

    Whey protein phospholipid concentrate (WPPC) and delactosed permeate (DLP) are 2 coproducts of cheese whey processing that are currently underutilized. Past research has shown that WPPC and DLP can be used together as a functional dairy ingredient in foods such as ice cream, soup, and caramel. However, the scope of the research has been limited to a single WPPC supplier. The variability of the composition and functionality of WPPC was previously studied. The objective of this research was to expand on the previous study and examine the potential applications of WPPC and DLP blends in foods. In ice cream, WPPC was added as a natural emulsifier to replace synthetic emulsifiers. The WPPC decreased the amount of partially coalesced fat and increased the drip-through rate. In caramel, DLP and WPPC replaced sweetened condensed skim milk and lecithin. Cold flow increased significantly, and hardness and stickiness decreased. In cake, DLP and WPPC were added as a total replacement of eggs, with no change in yield, color, or texture. Overall, WPPC and DLP can be utilized as functional dairy ingredients at a lower cost in ice cream and cake but not in chewy caramel. PMID:27344387

  2. 核桃仁桃酥的研制%Research and development of walnut kernel cake

    Institute of Scientific and Technical Information of China (English)

    张丽; 宋丽军; 侯旭杰

    2014-01-01

    以低筋面粉为基料,添加核桃仁制作核桃仁桃酥。通过单因素和正交试验确定核桃仁桃酥的最佳配方:低筋面粉100%,核桃仁35%,玉米油45%,白砂糖35%,小苏打0.6%,泡打粉1%,鸡蛋20%。最佳焙烤工艺:面火180℃,底火160℃,焙烤时间15 min。此条件下,产品风味纯正、品质优良、营养丰富。%The walnut kernel cake was produced with low gluten flour and walnut as raw materials. The optimum formu-lation of walnut kernel cake was obtained with the single-factor and orthogonal experiment. The results showed that the optimum formula were flour addition 100%, walnut 35%, corn oil 45%, white granulated sugar 35%, baking soda 0.6%, baking powder 1%, and eggs 20%. The best baking parameters were surface temperature 180℃, primer 160℃, baking for 15 minutes. The kernel made on this condition had a good flavor, excellent quality, and rich nutrition.

  3. The suitability of teff flour in bread, layer cakes, cookies and biscuits.

    Science.gov (United States)

    Coleman, Jennifer; Abaye, A O; Barbeau, William; Thomason, Wade

    2013-11-01

    A niche market in alternative foods has emerged in response to interest in a health conscientious diet. The purpose of this study was to evaluate the baking characteristics of teff to determine whether teff could produce satisfactory baked products. Cakes, cookies, biscuits and bread were made in triplicate from composites of wheat flour with 0, 10, 20, 30, 40 and 100% teff flour. Objective tests on size, shape, color and texture were used to evaluate the quality of the baked products. Increases in percent teff resulted in decreases in bread and cake volume (p > 0.05). The fracture strength of the cookies were not significantly different (p > 0.05) but spread was significantly greater for cookies made with 40% and 100% teff flour (p ≤ 0.05). There was also significant difference (p ≤ 0.05) in biscuit height and color among teff treatments. Overall, this study showed that teff flour is best suited for use in cookies and biscuits. PMID:23730794

  4. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking

    Science.gov (United States)

    Fancy buckwheat flour was thermo-mechanically modified by steam jet-cooking and the resulting product was evaluated as a fat replacer for the use in cakes with reduced-fat content. Steam jet-cooking caused the integrity of buckwheat flour components to be disrupted, significantly changing the physi...

  5. Commercial cuts and chemical and sensory attributes of meat from crossbred Boer goats fed sunflower cake-based diets.

    Science.gov (United States)

    Oliveira, Ronaldo Lopes; Palmieri, Adriana Dantas; Carvalho, Silvana Teixeira; Leão, André Gustavo; de Abreu, Claudilene Lima; Ribeiro, Claudio Vaz Di Mambro; Pereira, Elzania Sales; de Carvalho, Gleidson Giordano Pinto; Bezerra, Leilson Rocha

    2015-05-01

    This study aimed to evaluate sunflower cake feed in commercial cut yields and chemical and sensory attributes of goat meat. Thirty-two castrated male goats were distributed in four levels (0, 8, 16 and 24%) of sunflower cake supplementation. The animals were slaughtered and the carcasses were placed in a cold chamber and sectioned into five anatomical regions corresponding to commercial cuts. Samples of the Longissimus lumborum muscle were analyzed for chemical composition and sensory quality. The chemical composition and pH were not affected by the treatments. The smell, taste and 'goatiness' of the aroma and flavor of the meat were also unaffected by the treatments. The appearance, tenderness and juiciness of the meat differed by treatment. The highest level (24%) of sunflower cake increased meat tenderness; however, according to the tasters there was reduced softness, although none of the samples were rejected by the tasters. Sunflower cake can be added to the diet at a level of up to 16% without altering the quantitative and qualitative attributes of the meat. PMID:25496241

  6. Partial replacement of protein in soybean meal by moringa seed cake (Moringa oleifera in bocourti’s catfish (Pangasius bocourti

    Directory of Open Access Journals (Sweden)

    Bundit Yuangsoi

    2014-04-01

    Full Text Available The present study was undertaken in order to determine the effect of a dietary of moringa seed cake on digestibility, growth performance, blood chemistry and histopathologic of bocourti’s catfish. Fish were fed with diets formulated by 0, 250, 500, 750, and 1000 g kg-1 of moringa seed cake to replace protein in soybean meal. Fish with mean wet weights of 21.50± 0.25 g per fish were fed experimental diets for 8 weeks. Significant differences (p<0.05 in weight gain, average daily gain and specific growth rate were detected between bocourti’s catfish given the experimental diets. All fish grew normally and no significant difference was observed for survival rate and feed conversion ratio among fish fed tested diets. The highest FCR was generally observed that as moringa seed cake inclusion increased in the diets that were noted to exhibit slightly poor growth performance, feed utilization and pepsin digestibility tested. Blood chemistry and hepatosomatic index did not differ significantly for any of the diet treatments. No histopathological changes were found in distal intestines and liver. The study indicated that the dietary moringa seed cake contains ingredients that could be used for bocourti’s catfish diets possibly not over up to for 500 g kg-1 soybean protein replacement without negative effect on growth, digestibility and histology.

  7. Conversion of Extracted Oil Cake Fibers into Bioethanol Including DDGS, Canola, Sunflower, Seasame, Soy, and Peanut for Integrated Biodiesel Processing

    Science.gov (United States)

    We have come up with a novel integrated approach where biodiesel processing can be potentially done in-house by producing ethanol from edible oilseeds after hexane extraction to remove residual oil. In addition, we have demonstrated how ethanol could be manufactured from widely available oil cakes ...

  8. Sampling and analysis plan for ORNL filter press cake waste from the Liquid and Gaseous Waste Operations Department

    International Nuclear Information System (INIS)

    This document defines the sampling and analytical procedures needed for the initial characterization of the filter press cake waste from the Process Waste Treatment Plant (PWTP) at the Oak Ridge National Laboratory (ORNL). It is anticipated that revisions to this document will occur as operating experience and sample results suggest appropriate changes be made. Application of this document will be controlled through the ORNL Waste Management and Remedial Action Division. The sampling strategy is designed to ensure that the samples collected present an accurate representation of the waste process stream. Using process knowledge and preliminary radiological activity screens, the filter press cake waste is known to contain radionuclides. Chemical characterization under the premise of this sampling and analysis plan will provide information regarding possible treatments and ultimately, disposal of filter press cake waste at an offsite location. The sampling strategy and analyses requested are based on the K-25 waste acceptance criteria and the Nevada Test Site Defense Waste Acceptance Criteria, Certification, and Transfer Requirements [2, NVO-325, Rev. 1]. The sampling strategy will demonstrate that for the filter press cake waste there is (1) an absence of RCRA and PCBs wastes, (2) an absence of transuranic (TRU) wastes, and (3) a quantifiable amount of radionuclide activity

  9. Olive cake, citrus pulp and wheat straw silage as an ingredient in lamb diets: 2. Effects on meat quality

    Directory of Open Access Journals (Sweden)

    L.G. Chies

    2011-03-01

    Full Text Available In the Mediterranean area, the use of some agricultural by-products, difficult to be eliminated, in the feeding of animals, represents a key element for the valorization of bioenergetic resources. Among the agricultural by-products which may be found at a low price in our area, the olive cake and the citrus pulp of orange have awaked great interest...

  10. Use of macaúba cake replacing corn on carcass characteristics and body measurements of Santa Inês lambs

    Directory of Open Access Journals (Sweden)

    Marcelina Pereira da Fonseca

    2012-05-01

    Full Text Available This experiment evaluated the effect of adding macaúba (Acrocomia aculeata cake replacing corn on body measurements and carcass characteristics of Santa Inês lambs. Twenty four 5-month-old uncastrated male lambs were tested using a randomized blocks design. Lambs were distributed into four experimental groups, receiving diets with 0, 100, 200 and 300 g/kg of macaúba cake. After 60 days in feedlot, measurements of body length, thoracic perimeter, height at the anterior and rump height were taken. The lambs were slaughtered, skinned and eviscerated. Carcass were weighed hot and chilled at 2 ºC during 24 h. Cooling losses, hot carcass weight, cold carcass weight, hot carcass yield, cold carcass yield, half carcass weight, fat thickness, final weight, slaughter weight, empty body weight, thorax depth, croup width, perimeter of the croup, carcass length, internal carcass length, hindlimb length, hindlimb width and hindlimb conformation score were evaluated. Only hindlimb width was inversely correlated to adding macaúba cake in the diet. Macaúba cake can be included in diets for lamb in feedlot up to 300 g/kg without affecting body measurements in vivo or carcass characteristics.

  11. Nutrient contents of the fresh pulps and dried pulp cakes of vitellaria paradoxa of Gulu District, Uganda

    DEFF Research Database (Denmark)

    Oryema, Christine; Oryem-Origa, Hannington; Roos, Nanna

    2016-01-01

    Vitellaria paradoxa Gaertn locally known as ‘Yaa’ in Acholi is a valuable edible indigenous wild fruit in Gulu District, northern Uganda. It is a multipurpose fruit tree and highly favoured by the inhabitants of this district. Its fruit pulps are eaten when fresh and/or made into cakes and dried....... This study determined the nutrient compositions of the fresh pulps and dried pulp cakes of V. paradoxa. Laboratory analyses were undertaken to determine the micro and macro nutrients in the samples on fresh (FM) and dry matter (DM) basis following standard procedures and protocols. The potassium......, sodium and calcium contents of the fresh pulps on FM basis were, respectively 38, 7.3 and 234 mg/100 g. The contents of zinc (1.00 mg/100 g), Iron (6.8 mg/100 g) and magnesium (92.01 mg/100 g) on FM basis were the highest in the dried pulp cakes compared to the contents in the fresh pulp cakes. The fresh...

  12. Home Economics--Food Services, Basic Cake Decorating. Kit No. 57. Instructor's Manual [and] Student Learning Activity Guide.

    Science.gov (United States)

    Brevard, Eddie, Jr.

    An instructor's manual and student activity guide on basic cake decorating are provided in this set of prevocational education materials which focuses on the vocational area of home economics (food services). (This set of materials is one of ninety-two prevocational sets arranged around a cluster of seven vocational offerings: agriculture, home…

  13. Development of Grape Seed Polyphenols Cake%葡萄籽多酚蛋糕的研制

    Institute of Scientific and Technical Information of China (English)

    吴志明; 程洋; 陈亮; 刘玮

    2015-01-01

    In the paper, with the cake's basic material, the grape seed powder was added to cake. The addition of grape seed powder was studied with single factor and orthogonal test , and the optimal formula of grape seed polyphenols cake was determined by polyphenols content and sensory evaluation. The results indicated that the condition of making grape seed polyphenols cake, adding grape seed powder of 7 %, fineness of 60 mesh, baking temperature of 180℃, baking time of 25 min, could achieve the best quality.%在蛋糕基本原料不变的情况下,添加葡萄籽粉,进行单因素和正交试验,确定出葡萄籽多酚蛋糕的最佳配方,并利用Folin-酚法和感官指标对葡萄籽多酚蛋糕多酚含量和口感进行评价。结果表明:当添加7%葡萄籽粉,细度为60目,烘烤温度为180℃,烘烤时间为25 min时蛋糕品质达到最佳。

  14. Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method.

    Science.gov (United States)

    Petisca, Catarina; Henriques, Ana Rita; Pérez-Palacios, Trinidad; Pinho, Olívia; Ferreira, Isabel M P L V O

    2013-12-15

    A procedure for extraction of hydroxymethylfurfural (HMF) and furfural from cakes was validated. Higher yield was achieved by multiple step extraction with water/methanol (70/30) and clarification with Carrez I and II reagents. Oven type and baking time strongly influenced HMF, moisture and volatile profile of model cakes, whereas furfural content was not significantly affected. No correlation was found between these parameters. Baking time influenced moisture and HMF formation in cakes from traditional and microwave ovens but not in steam oven cakes. Significant moisture decrease and HMF increase (3.63, 9.32, and 41.9 mg kg(-1)dw at 20, 40 and 60 min, respectively) were observed during traditional baking. Cakes baked by microwave also presented a significant increase of HMF (up to 16.84 mg kg(-1)dw at 2.5 min). Steam oven cakes possessed the highest moisture content and no significant differences in HMF and furfural. This oven is likely to form low HMF and furfural, maintaining cake moisture and aroma compounds. PMID:23993492

  15. Banana Cakes

    Institute of Scientific and Technical Information of China (English)

    1998-01-01

    Ingredients: Two bananas, 50 grams of preserved fruits, 25 grams sesame seeds, 10 grams glutinous rice powder,white sugar,oil. Method: 1. Chop the preserved fruits and mix them well with vegetable oil. white sugar and sesame. 2. Mash the bananas into a paste and mix it with

  16. Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake.

    Science.gov (United States)

    Poonnakasem, Naratip; Pujols, Kairy Dharali; Chaiwanichsiri, Saiwarun; Laohasongkram, Kalaya; Prinyawiwatkul, Witoon

    2016-01-01

    Effects of different oils on physicochemical properties, consumer liking, emotion, and purchase intent of sponge cakes were evaluated. Three healthy oils (extra virgin coconut oil, EVCO; extra virgin olive oil, EVOO; rice bran oil, RBO) compared with butter (the control), were used at 20% (w/w, wheat flour basis) in sponge cake formulations. Five positive (calm, good, happy, pleased, satisfied) and 3 negative (guilty, unsafe, worried) emotion terms, selected from the EsSense Profile(®) with slight modification using an online (N = 234) check-all-that-apply questionnaire, were used for consumer testing. Consumers (N = 148) evaluated acceptability of 9 sensory attributes on a 9-point hedonic scale, 8 emotion responses on a 5-point rating scale, and purchase intent on a binomial scale. Overall liking, emotion, and purchase intent were evaluated before compared with after health benefit statement of oils had been given to consumers. Overall liking and positive emotion (except calm) scores of sponge cake made with EVCO were higher than those made with EVOO and RBO. Specific volume, expansion ratio, and moisture content of control, EVCO, and EVOO were not significantly different, but higher than RBO sponge cake. JAR results showed that sponge cake made with RBO had the least softness that was reflected by the highest hardness (6.61 to 9.69 compared with. 12.76N). Oil (EVCO/EVOO/RBO) health benefit statement provided to consumer significantly increased overall liking, positive emotion, and purchase intent scores while decreased negative emotion scores. Overall liking and pleased emotion were critical attributes influencing purchase intent (odds ratio = 2.06 to 3.75), whereas calm and happy became not critical after health benefit statement had been given. PMID:26661685

  17. Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality.

    Science.gov (United States)

    Berry, Tristan K; Yang, Xin; Foegeding, E Allen

    2009-06-01

    The effects of sucrose on the physical properties and thermal stability of foams prepared from 10% (w/v) protein solutions of whey protein isolate (WPI), egg white protein (EWP), and their combinations (WPI/EWP) were investigated in wet foams and angel food cakes. Incorporation of 12.8 (w/v) sucrose increased EWP foam stability (drainage 1/2 life) but had little effect on the stability of WPI and WPI/EWP foams. Increased stability was not due to viscosity alone. Sucrose increased interfacial elasticity (E ') of EWP and decreased E' of WPI and WPI/EWP combinations, suggesting that altered interfacial properties increased stability in EWP foams. Although 25% WPI/75% EWP cakes had similar volumes as EWP cakes, cakes containing WPI had larger air cells. Changes during heating showed that EWP foams had network formation starting at 45 degrees C, which was not observed in WPI and WPI/EWP foams. Moreover, in batters, which are foams with additional sugar and flour, a stable foam network was observed from 25 to 85 degrees C for batters made from EWP foams. Batters containing WPI or WPI/EWP mixtures showed signs of destabilization starting at 25 degrees C. These results show that sucrose greatly improved the stability of wet EWP foams and that EWP foams form network structures that remain stable during heating. In contrast, sucrose had minimal effects on stability of WPI and WPI/EWP wet foams, and batters containing these foams showed destabilization prior to heating. Therefore, destabilization processes occurring in the wet foams and during baking account for differences in angel food cake quality. PMID:19646042

  18. Integrated application of some compatible biocontrol agents along with mustard oil seed cake and furadan on Meloidogyne incognita infecting tomato plants

    Institute of Scientific and Technical Information of China (English)

    GOSWAMI Bijoy Kumar; PANDEY Rajesh Kumar; RATHOUR Kabindra Singh; BHATTACHARYA Chaitali; SINGH Lokendra

    2006-01-01

    Experiments were carried out to study the effect of two fungal bioagents along with mustard oil cake and furadan against root knot nematode Meloidogyne incognita infecting tomato under greenhouse condition. Bioagents viz., Paecilomyces lilacinus and Trichoderma viride alone or in combination with mustard cake and furadan promoted plant growth, reduced number of galls/plant, egg masses/root system and eggs/egg mass. The fungal bioagents along with mustard cake and nematicide showed least nematodes reproduction factor as compared to untreated infested soil.

  19. Negative-Pressure Cavitation Extraction of Secoisolariciresinol Diglycoside from Flaxseed Cakes

    Directory of Open Access Journals (Sweden)

    Hao Tian

    2015-06-01

    Full Text Available The negative-pressure cavitation extraction (NPCE technique was applied firstly to extract secoisolariciresinol diglucoside (SDG from flaxseed cakes. The significant extraction parameters were screened by fractional factorial design (FFD. The optimal parameters were determined using the central composite design (CCD with the two variables, NaOH amount and the liquid/solid ratio. The conditions of the extraction were optimized by using response surface methodology (RSM. Under the optimal conditions, the extraction yield and the extraction purity of SDG was 16.25 mg/g and 3.86%, respectively. The efficiency of NPCE was compared with that of conventional extraction methods. Our results demonstrated that NPCE was comparable to the well-known ultrasound-assisted extraction in term of extraction yield and purity. This extraction technique has advantages of less time-consuming, low solvent usage and high throughput capability.

  20. Negative-Pressure Cavitation Extraction of Secoisolariciresinol Diglycoside from Flaxseed Cakes.

    Science.gov (United States)

    Tian, Hao; Li, Wan-Yi; Xiao, Dan; Li, Zhi-Min; Wang, Jian-Wen

    2015-01-01

    The negative-pressure cavitation extraction (NPCE) technique was applied firstly to extract secoisolariciresinol diglucoside (SDG) from flaxseed cakes. The significant extraction parameters were screened by fractional factorial design (FFD). The optimal parameters were determined using the central composite design (CCD) with the two variables, NaOH amount and the liquid/solid ratio. The conditions of the extraction were optimized by using response surface methodology (RSM). Under the optimal conditions, the extraction yield and the extraction purity of SDG was 16.25 mg/g and 3.86%, respectively. The efficiency of NPCE was compared with that of conventional extraction methods. Our results demonstrated that NPCE was comparable to the well-known ultrasound-assisted extraction in term of extraction yield and purity. This extraction technique has advantages of less time-consuming, low solvent usage and high throughput capability. PMID:26083040

  1. Cultivation of three medicinal mushroom species on olive oil press cakes containing substrates

    Directory of Open Access Journals (Sweden)

    Andrej GREGORI

    2015-12-01

    Full Text Available Olive oil press cakes (OOPC represent a waste that has a negative impact on environment. OOPC have little or no use and because of that solutions for their alternative use are sought after. In our experiments we investigated substrate mixtures composed of different proportions of OOPC, wheat bran, crushed corn seeds and beech sawdust for cultivation of Ganoderma lucidum, Lentinula edodes and Grifola frondosa fruiting bodies. The increasing amount of OOPC in fruiting bodies cultivation substrates resulted in decreasing production of fruiting bodies. Results show, that although OOPC in small portion can be successfully used as a medicinal mushroom fruiting bodies cultivating substrate, their use is rational only, if no other substrate composing materials can be found or when OOPC usage solves the problem of its deposition.

  2. Snack Cake ‘Dissection’: A Flipped Classroom Exercise to Engage Undergraduates With Basic Neuroanatomy

    Science.gov (United States)

    Watson, Todd D.

    2015-01-01

    This report describes a brief classroom activity for introducing basic neuroanatomical terminology and concepts to undergraduates in a survey-level course. Prior to completing the activity, students watched a short online lecture discussing the relevant material. During class, students worked in groups to ‘dissect’ snack cakes using the information they learned in the video and then reported and shared their ‘results’ using anatomical terminology. Quantitative feedback suggests that students found that the exercise was useful practice, that it helped increase their confidence in their ability to learn neuroanatomy, and that it helped increase their interest in the material generally. Data from an online anatomy quiz further supports the exercise’s efficacy. Overall, the data suggest that this exercise may be a worthwhile addition to courses that introduce neuroanatomy to undergraduates. PMID:26557799

  3. Snack Cake 'Dissection': A Flipped Classroom Exercise to Engage Undergraduates With Basic Neuroanatomy.

    Science.gov (United States)

    Watson, Todd D

    2015-01-01

    This report describes a brief classroom activity for introducing basic neuroanatomical terminology and concepts to undergraduates in a survey-level course. Prior to completing the activity, students watched a short online lecture discussing the relevant material. During class, students worked in groups to 'dissect' snack cakes using the information they learned in the video and then reported and shared their 'results' using anatomical terminology. Quantitative feedback suggests that students found that the exercise was useful practice, that it helped increase their confidence in their ability to learn neuroanatomy, and that it helped increase their interest in the material generally. Data from an online anatomy quiz further supports the exercise's efficacy. Overall, the data suggest that this exercise may be a worthwhile addition to courses that introduce neuroanatomy to undergraduates. PMID:26557799

  4. Improvement of Protein Digestibility in Jatropha curcas Seed Cakes by Gamma Irradiation

    International Nuclear Information System (INIS)

    Full text: The effect of gamma radiation on protein digestibility of Jatropha curcas press cake was investigated using in vitro digestibility technique. Six varieties of Jatropha curcas seeds were subjected to cobalt-60 gamma radiation at doses of 10-100 kGy. All treated seeds were defatted by screw press. In vitro protein digest abilities in defatted seeds were assayed using trinitrobenzene sulphonic acid (TNBS) method, by which the contents of alpha amino induced from the function of enzymes were determined using L-alanine as a reference standard. It was found that irradiation treatment at 60 kGy significantly increased the protein digestibility by 15-92%. Also, the results showed that moisture, crude protein, fat and ash contents were unchanged by irradiation, whereas fiber was significantly decreased (p < 0.05). Therefore, irradiation could serve as a possible processing method for protein utilization improvement in defatted Jatropha curcas seeds before using as a protein supplement in animal feed

  5. A note on self heating and spontaneous combustion of stored sunflower seed cake and cotton seeds

    International Nuclear Information System (INIS)

    Sunflower seed cake and cotton seed warehouses combusted spontaneously and burnt in August and November 2009, respectively, in Khartoum North industrial area. The objective of this study was to determine some of the reasons for self-heating and spontaneous combustion. Representative sample from the two warehouses were collected. Aspergillus niger, A. flavus, paecilomyces sp., Rhizopus oryzae, Absidia sp. were isolated at 37°C. Bacillus thuringiensis was isolated at 37°C and B. pantothenticus, B. circulans, B. licheniformis, B. sphaericus, B. badius, Escherichia coli and klebsiella sp. were isolated at 60°C. A decrease in soil, fiber and phosphorus and increase in free fatty acids and protein contents were detected.(Author)

  6. Utilization of coconut oil cake for the production of lipase using Bacillus coagulans VKL1.

    Science.gov (United States)

    Gowthami, Palanisamy; Muthukumar, Karuppan; Velan, Manickam

    2015-01-01

    The overproduction of enzymes was performed by manipulating the medium components. In our study, solvent-tolerant thermophilic lipase-producing Bacillus coagulans was isolated from soil samples and a stepwise optimization strategy was employed to increase the lipase production using coconut oil cake basal medium. In the first step, the influence of pH, temperature, carbon source, nitrogen source and inducers on lipase activity was investigated by the One-Factor-At-A-Time (OFAT) method. In the second step, the three significant factors resulted from OFAT were optimized by the statistical approach (CCD).The optimum values of olive oil (0.5%), Tween 80 (0.6%) and FeSO4 (0.05%) was found to be responsible for a 3.2-fold increase in the lipase production identified by Central Composite Design. PMID:26133510

  7. Adsorption of copper from aqueous solution on Brassica cumpestris (mustard oil cake)

    International Nuclear Information System (INIS)

    The adsorption behavior of various heavy metals on mustard oil cake (MOC) was studied. The maximum adsorption of Cu(II) was observed followed by Zn(II), Cr(VI), Mn(II), Cd(II), Ni(II) and Pb(II). The adsorption of Cu(II) was found to be dependent on initial concentration of solution, pH, adsorbent dose, temperature and contact time. The adsorption followed pseudo-first-order and second-order kinetics but pseudo-second-order kinetic model was better obeyed since experimental data agreed well with theoretical data. Thermodynamic parameters were also evaluated. The adsorption process was found to be endothermic and spontaneous in nature. Attempts were also made to desorb Cu(II) from the adsorbent and regeneration of the spent adsorbent. The breakthrough and exhaustive capacities were found to be 5 and 10 mg g-1, respectively

  8. Model-free pyrolysis kinetics of sunflower seed and its de-oiled cake

    International Nuclear Information System (INIS)

    Sunflower seed wastes from oil production are a potential biomass source for bio- energy production due to extensive and excessive oil production from sunflower seeds. Considering global energy requirement, pyrolysis seems a promising route for utilisation of such industrial biomass wastes. To develop, scale-up and operate pyrolysis plants efficiently, a fundamental understanding of pyrolysis behaviour and kinetics is essential. In this study, sunflower seeds and their waste cakes after extraction were evaluated as a potential biomass feedstock in pyrolysis process. In order to enlighten pyrolytic degradation behaviours, samples were pyrolysed under dynamic conditions from room temperature to 1000 °C using multiple heating rates. The main degradation regimes of the structures were characterized by high weight loss rates. Reaction kinetics was investigated with respect to conversion degree. It is anticipated that this study will be beneficial in optimizing the thermochemical processes, which may be utilize industrial biomass wastes. (full text)

  9. Expeditious illustration of layer-cake models on and above a tactile surface

    Science.gov (United States)

    Lopes, Daniel Simões; Mendes, Daniel; Sousa, Maurício; Jorge, Joaquim

    2016-05-01

    Too often illustrating and visualizing 3D geological concepts are performed by sketching in 2D mediums, which may limit drawing performance of initial concepts. Here, the potential of expeditious geological modeling brought by hand gestures is explored. A spatial interaction system was developed to enable rapid modeling, editing, and exploration of 3D layer-cake objects. User interactions are acquired with motion capture and touch screen technologies. Virtual immersion is guaranteed by using stereoscopic technology. The novelty consists of performing expeditious modeling of coarse geological features with only a limited set of hand gestures. Results from usability-studies show that the proposed system is more efficient when compared to a windows-icon-menu-pointer modeling application.

  10. Characteristics and bioactivities of different molecular weight polysaccharides from camellia seed cake.

    Science.gov (United States)

    Xu, Zhou; Li, Xu; Feng, Shiling; Liu, Jing; Zhou, Lijun; Yuan, Ming; Ding, Chunbang

    2016-10-01

    Four polysaccharides, namely COP-1, COP-2, COP-3 and COP-4, were ultrafiltrated from crud Camellia oleifera seed cake polysaccharides (COP-c), purified, and characterized, including the determination of antioxidant and antiproliferative activities. Their molecular weights were 7.9, 36, 83 and 225kDa, respectively. All COPs showed the similar FT-IR spectrums, but significant differentials in monosaccharide components. COP-2 exhibited the highest radical scavenging abilities. COP-1 has the strongest metal chelating capabilities. Although with higher molecular weight, COP-4 showed the poorest antioxidant abilities. These results suggested appreciate molecular weight COP possessed a better antioxidant activities. Additionally, all COPs had non-significant antiproliferative abilities in HaLa and HepG2 cells. PMID:27341780

  11. The Development of Lettuce Cake%莴苣蛋糕的研制

    Institute of Scientific and Technical Information of China (English)

    李凡玥; 魏可鹏

    2015-01-01

    Peel and slice lettuce,hot very hot after beating the juice.Whip the blister,like eggs and lettuce juice with sugar etc.Stir in flour and injection molding ,then baking products.Be determined the time of whip the eggs by single factor experiment egg for 10 min,for the amount of lettuce juice 50 g,cake quality is better.With the added quantity of flour,lettuce juice,sugar,blend oil for factors,through the four factors three levels orthogonal experiment determining the optimal lettuce cake recipe for flour 60 g, lettuce juice 50 g,sugar 80 g,and blend oil 20 mL.%莴苣去皮切片,热烫打浆后制汁,鸡蛋、莴苣汁加糖等搅打起泡,加入面粉拌匀,注模,烘烤得成品。由单因素实验确定打蛋时间10 min,莴苣汁加入量50 g蛋糕质量较好。以面粉、莴苣汁、白砂糖、调和油的用量为因素,通过三水平四因素正交试验确定莴苣蛋糕制作的最优配方为面粉60 g、莴苣汁50 g、白砂糖80 g、调和油20 mL。

  12. Batch adsorption of cadmium ions from aqueous solution by means of olive cake

    International Nuclear Information System (INIS)

    The use of natural adsorbent such as olive cake to replace expensive imported synthetic adsorbent is particularly appropriate for developing countries such as Jordan. In this study, batch adsorption experiments were carried out for the removal of cadmium ions from its aqueous solution using olive cake as adsorbent. Parameters effects such as temperature, pH and adsorbent dose on the adsorption process were studied. The adsorbent used in this study exhibited as good sorption at approximately pH 6 at temperatures 28, 35 and 45 deg. C. The removal efficiency was found to be 66% at pH 6 and temperature 28 deg. C. The equilibrium data were analyzed using Langmuir and Freundlich isotherm models to calculate isotherm constants. The experimental results were in a good agreement with these models. Results show that when an increasing in temperature from 28 to 45 deg. C, the maximum adsorption capacity (qmax) is decreased from 65.4 to 44.4 mg/g and Freundlich constant (Kf) decreased from 19.9 to 15.7. The thermodynamic parameters for the adsorption process data were evaluated using Langmuir isotherm. The free energy change (ΔGo) and the enthalpy change (ΔHo) showed that the process was feasible and exothermic, respectively. The dynamic data fitted to the first order, Lagergren-first order and pseudo second-order kinetic models. The experimental results indicated that the pseudo second-order reaction model provided the best description for these data with a correlation coefficient of 0.99. The adsorption rate constant was calculated as 8.4 x 10-3 g mg-1 min-1 at 28 deg. C

  13. Process Optimization for Making Duck Cake%鸭肉糕加工工艺研究

    Institute of Scientific and Technical Information of China (English)

    钟伟; 李诚; 张琳琳

    2011-01-01

    In this study, we developed a novel cake with the addition of duck and optimize the formula and making process using one-factor-at-a-time combined with orthogonal array design method. The optimal formula and making process were found to be: duck -pork fat mixture at a ratio of 8:2, 0.03% β-cyclodextrin, 0.08% compound spices, 200 ℃ baking temperature and 25 min baking time. The resulting duck cake was excellent in springiness, pores on the cross-section, taste, tenderness, flavor and color with a sensory evaluation score of 87.30. The proposed process is feasible and can provide nutritional and convenience products, suggesting promising application potential.%为进一步开发鸭肉及其副产物,以感官评分为评价指标,采用单因素和正交试验研究鸭肉糕的加工工艺。结果表明:当鸭肉与猪肥膘肉配比8:2、β-环状糊精添加量0.03%、复合香辛料添加量0.08%、烘烤温度200℃、烘烤时间25min时,鸭肉糕的弹性、切面孔洞、口感、嫩度、风味与色泽等感官性状均十分优良,感官评分为87.30。该工艺条件可行,所得产品营养、方便,可望开发。

  14. 无糖高纤维蛋糕的研究进展%Research Progress of Sugar Free and High Dietary Fiber Cakes

    Institute of Scientific and Technical Information of China (English)

    钟智敏; 蔡永敏; 黄海英

    2015-01-01

    无糖高纤维蛋糕逐渐成为当今社会的研究热点.综述食糖替代品、膳食纤维源以及功能性成分添加在无糖高纤维蛋糕的研究状况,为改善蛋糕品质以及增添多种有较高营养价值的蛋糕提供理论参考.%Recently, sugar free, high dietary fiber cakes has gradually become a research focus. This paper reviews sugar substitute , dietary fiber source and the functional component added in cakes , which provides a theoretical basis for improving the cake quality and increasing species of cake.

  15. DPPH radical scavenging activity of a mixture of fatty acids and peptide-containing compounds in a protein hydrolysate of Jatropha curcas seed cake.

    Science.gov (United States)

    Phengnuam, Thanyarat; Goroncy, Alexander K; Rutherfurd, Shane M; Moughan, Paul J; Suntornsuk, Worapot

    2013-12-01

    Jatropha curcas, a tropical plant, has great potential commercial relevance as its seeds have high oil content. The seeds can be processed into high-quality biofuel producing seed cake as a byproduct. The seed cake, however, has not gotten much attention toward its potential usefulness. This work was aimed to determine the antioxidant activity of different fractions of a protein hydrolysate from J. curcas seed cake and to elucidate the molecular structures of the antioxidants. Seed cake was first processed into crude protein isolate and the protein was hydrolyzed by Neutrase. The hydrolysate obtained from 1 h of Neutrase hydrolysis showed the strongest antioxidant activity against DPPH radical (2,2-diphenyl-1-picrylhydrazyl). After a purification series of protein hydrolysate by liquid chromatography, chemicals acting as DPPH radical inhibitors were found to be a mixture of fatty acids, fatty acid derivatives, and a small amount of peptides characterized by mass spectrometry and nuclear magnetic resonance (NMR) spectroscopy. PMID:24191657

  16. Investigation of mud density and weighting materials effect on drilling fluid filter cake properties and formation damage

    Science.gov (United States)

    Fattah, K. A.; Lashin, A.

    2016-05-01

    Drilling fluid density/type is an important factor in drilling and production operations. Most of encountered problems during rotary drilling are related to drilling mud types and weights. This paper aims to investigate the effect of mud weight on filter cake properties and formation damage through two experimental approaches. In the first approach, seven water-based drilling fluid samples with same composition are prepared with different densities (9.0-12.0 lb/gal) and examined to select the optimum mud weight that has less damage. The second approach deals with investigating the possible effect of the different weighting materials (BaSO4 and CaCO3) on filter cake properties. High pressure/high temperature loss tests and Scanning Electron Microscopy (SEM) analyses were carried out on the filter cake (two selected samples). Data analysis has revealed that mud weigh of 9.5 lb/gal has the less reduction in permeability of ceramic disk, among the seven used mud densities. Above 10.5 ppg the effect of the mud weight density on formation damage is stabilized at constant value. Fluids of CaCO3-based weighting material, has less reduction in the porosity (9.14%) and permeability (25%) of the filter disk properties than the BaSO4-based fluid. The produced filter cake porosity increases (from 0.735 to 0.859) with decreasing of fluid density in case of drilling samples of different densities. The filtration loss tests indicated that CaCO3 filter cake porosity (0.52) is less than that of the BaSO4 weighted material (0.814). The thickness of the filter cake of the BaSO4-based fluid is large and can cause some problems. The SEM analysis shows that some major elements do occur on the tested samples (Ca, Al, Si, and Ba), with dominance of Ca on the expense of Ba for the CaCO3 fluid sample and vice versa. The less effect of 9.5 lb/gal mud sample is reflected in the well-produced inter-particle pore structure and relatively crystal size. A general recommendation is given to

  17. Ingredients for Good Health Policy-Making: Incorporating Power and Politics into the Mix

    Directory of Open Access Journals (Sweden)

    Yusra Shawar

    2014-05-01

    Full Text Available Eggs, flour, sugar, butter, baking soda, milk, and vanilla extract—all ingredients necessary to make a delicious cake. Similarly, good health policy-making can only be successfully pursued and understood by accounting for all of its basic ingredients, including the role of politics and power. Otherwise, the result is simply not good.

  18. Sequentially Integrated Optimization of the Conditions to Obtain a High-Protein and Low-Antinutritional Factors Protein Isolate from Edible Jatropha curcas Seed Cake

    OpenAIRE

    Liliana León-López; Gloria Dávila-Ortiz; Cristian Jiménez-Martínez; Humberto Hernández-Sánchez

    2013-01-01

    Jatropha curcas seed cake is a protein-rich byproduct of oil extraction which could be used to produce protein isolates. The purpose of this study was the optimization of the protein isolation process from the seed cake of an edible provenance of J. curcas by an alkaline extraction followed by isoelectric precipitation method via a sequentially integrated optimization approach. The influence of four different factors (solubilization pH, extraction temperature, NaCl addition, and precipitation...

  19. Canola Cake as a Potential Substrate for Proteolytic Enzymes Production by a Selected Strain of Aspergillus oryzae: Selection of Process Conditions and Product Characterization

    OpenAIRE

    Adriana C. Freitas; Castro, Ruann J. S.; Fontenele, Maria A.; Egito, Antonio S.; Farinas, Cristiane S.; Pinto, Gustavo A. S.

    2013-01-01

    Oil cakes have excellent nutritional value and offer considerable potential for use in biotechnological processes that employ solid-state fermentation (SSF) for the production of high value products. This work evaluates the feasibility of using canola cake as a substrate for protease production by a selected strain of Aspergillus oryzae cultivated under SSF. The influences of the following process parameters were considered: initial substrate moisture content, incubation temperature, inoculum...

  20. Comparative study on precipitation methods of yellow-cake from acid leachate of rock phosphate and Its purification

    International Nuclear Information System (INIS)

    This study was carried-out to leach uranium from rock phosphate using sulphuric acid in presences of potassium chlorate as an oxidant and to investigate the relative purity of different forms of yellow cakes produced with ammonia ((NH4)2 U2 O7), magnesia (UO3.xH2O) and sodium hydroxide (Na2U2O7) as precipitants, as well as purification of the products with TBP extraction and matching its impurity levels with specification of the commercial products. Alpha-particle spectrometry was for used for determination of activity concentration of uranium isotopes (''2''3''4U and ''2''3''8U) in rock phosphate, resulting green phosphoric acid solution, and in different forms of the yellow cake from which the equivalent mass concentration of uranium was deduced. Likewise, AAS was used for determination of impurities (Pb, Ni, Cd, Fe, Zn, Mn, and Cu). On the average, the activity concentration of uranium in the rock phosphate was 1468±979 Bq/Kg (119.38±79.66 ppm), and 711±252 Bq/L (57.85±20.46 ppm) in the resulting green solution with corresponding percent of dissolution amounting to 48% which is considered low indicating that the experimental conditions (i.e. dissolution container, temperature, PH, retention time) were not optimal. However, the isotopic ratio (''2''3''4U, ''2''3''8U) in all stages of hydrometallurgical process was not much different from unity indicating lack of fractionation. Crude yellow cakes (hydrate uranium trioxide, ammonium diuranate and sodium diuranate) were precipitated from the green solutions prior to separation of iron and once after iron separation. Although, iron was tested using bipyridine and SCN, it was found in all types of crude samples analyzed this might be attributed to either the quality of the reagent used or inhibition of Fe present in the solution by stronger complexing agent. Uranium mass concentration in crude yellow cakes precipitated before iron separation was found following the order: UO3.xH2O>ammonium diuranate

  1. Antioxidant activities and functional properties of enzymatic protein hydrolysates from defatted Camellia oleifera seed cake.

    Science.gov (United States)

    Li, Xu; Deng, Junlin; Shen, Shian; Li, Tian; Yuan, Ming; Yang, Ruiwu; Ding, Chunbang

    2015-09-01

    Seed cake protein (SCP) from Camellia oleifera was hydrolyzed by five commercial proteases (Flavorzyme, Trypsin, Neutrase, Papain, Alcalase). Amino acid composition, molecular weight distribution, antioxidant activity and functional property of the seed cake protein hydrolysates (SCPH) were investigated. Enzymatic hydrolysis improved protein solubility significantly but impaired the foaming and emulsifying property. Hydrolysate generated by alcalase had the highest hydrolysis degree (DH) and antioxidant activity, and displayed excellent protein solubility over wide range of pH, while hydrolysate prepared by flavorzyme showed better copper chelating capacity and emulsifying stability with low molecular weight distribution. Trypsin-treated SCPH showed better foaming property than original protein. The results indicated that enzyme type greatly influenced the molecular weight, functional property and antioxidant activity of SCPH. It was also found that electing appropriate protease and controlling the DH could be enhanced or reduced functional property according to actual applications. PMID:26344981

  2. EFFECT OF DIGESTARCOM, A HERBAL FEED ADDITIVE ON THE PERFORMANCE OF BROILER CHICKS FED DIFFERENT LEVELS OF RAPESEED CAKE

    Directory of Open Access Journals (Sweden)

    Muhammad Akram, M. Laiq Khan, Amer Tariq, Hasnat Ahmed and Rafia Firdous

    2000-04-01

    Full Text Available The effect of Digestarcom, a herbal feed additive on the performance of broiler chicks fed different levels of rapeseed cake was investigated. Fourteen experimental rations containing 7 rapeseed (0,2, 4, 6,8, 10 and 12% x 2 Digestarcom (0 and 150 9 per tone feed levels were formulated and fed to 14 treatment groups in three replications having 10 chick each. A higher weight gain per bird was observed for all the levels 0( rapeseed treated with Digestarcom as compared to non-supplemented control group. The maximum feed consumption was observed in group fed 10% rape seed cake treatment and maximum weight gain was observed in 6% level. More feed was consumed and more weight was gained by the broilers fed ration supplemented with digestarcom and exhibited better feed to gain ratio than non-supplemented control

  3. The effect of addition high rape cake and phytase on nutritive value of diets for broiler chickens

    Directory of Open Access Journals (Sweden)

    Banaszkiewicz Teresa

    2013-01-01

    Full Text Available The aim of this study was to evaluate the effect of high rape cake content and phytase added to phosphorus and calcium deficient diets on the nutritive value for broiler chickens. Two experiments were performed: a growth experiment on four groups of one-day-old broilers Ross 308, 30 birds per group (6 replications x 5 birds and a digestibility experiment on 60 chickens divided into four groups of 20 birds (4 replications of 5 birds. The digestibility of the starter diets were evaluated on chickens at 7 days of age and of grower diets at 28 days of age. The diets used in the digestibility tests were the same for the growth trial. In the growth experiment four diets were prepared for the due periods: starters (1-21 day and growers (22-49 day of chicken life. The control diet (SBM did not contain rape cake, while experimental diets contained 15% (starters and 20% (growers rape cake of Lirajet cultivar. The experimental diet denoted RC HP had P and Ca contents equal the control diet (phosphorus about 7.5 g and calcium about 10 g.kg-1, while the diet denoted as RC LP contained less P and Ca (5.8 g and 6.8 g.kg-1 respectively than the control and RC HP diets. The diet denoted RC LP+ Phy was supplemented with an enzyme preparation containing phytase at a quantity of 875 FYT.kg-1. Application of 15% of rape cake into starter and 20% into grower diets (RC HP allowed for similar body weights and feed conversion ratio as the control group, whereas reduction of phosphorus and calcium content in the starter diet (RC LP significantly decreased body weight at day 21. The addition of phytase to the starter diet with low level of phosphorus and calcium showed the tendency to improve body weight in this period. Application of rape cake into starter and grower diets had poor effects on fat digestibility in all groups, whereas supplementation of grower diets with a low level of phytase phosphorus and calcium improved the digestibility of total phosphorus in

  4. Production of multifunctional lipases by Penicillium verrucosum and Penicillium brevicompactum under solid state fermentation of babassu cake and castor meal.

    Science.gov (United States)

    Silva, Marceli Fernandes; Freire, Denise M G; de Castro, Aline Machado; Di Luccio, Marco; Mazutti, Marcio A; Oliveira, J Vladimir; Treichel, Helen; Oliveira, Débora

    2011-02-01

    The main objective of this work was to optimize lipase production, in terms of hydrolytic and esterification activities, by Penicillium brevicompactum and Penicillium verrucosum in solid state fermentation using agroindustrial residues as raw material. Maxima hydrolytic activities of 48.6 and 87.7 U/g were achieved when P. brevicompactum was cultured in babassu cake and castor meal, respectively. Higher esterification activities (around 244 U/g) were achieved when P. brevicompactum was used as microorganism and babassu cake as raw material. Different experimental conditions led to these promising values, clearly showing that no correlation can be attributed between hydrolytic and esterification activities. In spite of the several applications of lipases which are capable of catalyze synthesis reactions, only few works in this subject are presented in the literature, especially when low cost raw materials are used. PMID:20652598

  5. 藕粉特色蛋糕的研制%The Development of the Lotus Root Starch Cake

    Institute of Scientific and Technical Information of China (English)

    黄程; 肖付刚; 王亚杰; 李帅

    2012-01-01

    In the basic formula, according to the single factor and orthogonal test, the optimum formula of the lotus root starch cake was obtained, which was as following: lotus root starch 10% (lotus root starch instead of part of cake flour), the amount of water 26%, add baking powder 3% (based on the amount of flour).%用藕粉代替部分低筋面粉,制作藕粉蛋糕。在蛋糕的基础配方上,通过单因素试验和正交试验得到藕粉蛋糕的最佳配方:藕粉添加量10%、水添加量26%、泡打粉添加量3%(均为基于面粉的量)。

  6. Onward treatment of irradiated liquid egg: Detection in sponge cake mixture after baking by means of LC-GC-MS

    International Nuclear Information System (INIS)

    Irradiated whole liquid egg used for preparation of sponge cake could be identified using gaschromatographic/mass spectrometric detection of the radiation induced hydrocarbons for doses from 1 kGy. Separation of the hydrocarbons out of the fat was carried out by HPLC coupled on-line to the GC. That means, for the first time an irradiated component of a heat treated food could be detected. (orig.)

  7. Pembuatan Sponge Cake Bebas Gluten dari Tepung Komposit Beras Ketan, Ubi Kayu, Pati Kentang, dan Kedelai dengan Penambahan Hidrokoloid

    OpenAIRE

    Simatupang, Riris Marito

    2015-01-01

    The research was aimed to study the chemical, physical, and sensory characteristics of sponge cake from composite flour of glutinous rice, cassava, potato starch, and soybean with the addition of hidrocoloid. This study used a completely randomized design with two factors : the proportion of glutinous rice flour : cassava flour : potato starch : soybean in composite flour (T) : (30%:50%:15%:5%; 30%:45%:15%:10%; 30%:40%:15%:15% and 100% wheat flour as control) and xanthan gum co...

  8. An optimized extraction technique for acetylcholinesterase inhibitors from the Camellia japonica seed cake by using response surface methodology.

    Science.gov (United States)

    Kim, Jae Kyeom; Kim, Cho Rong; Lim, Ho-Jeong; Nam, Sang Hae; Joo, Ok Soo; Shin, Dong-Hoon; Shin, Eui-Cheol

    2014-01-01

    The response surface methodology (RSM) was used to optimize the extraction conditions for the acetylcholinesterase (AchE) inhibitory activity and extraction yield from Camellia japonica seed cake. Predicted values for AchE inhibition and extraction yield were 19.41 and 13.35%, respectively, which are in good agreement with the experimental values from validation, suggesting that RSM may provide a useful tool to optimization processes. PMID:25229864

  9. Aqueous extraction of residual oil from sunflower press cake using a twin-screw extruder: Feasibility study

    OpenAIRE

    Evon, Philippe; Vandenbossche, Virginie; Pontalier, Pierre-Yves; Rigal, Luc

    2009-01-01

    The objective of this study was to evaluate the feasibility of an aqueous process to extract the residual oil from sunflower press cakes using a co-rotating twin-screw extruder. Two different configurations were tested: the expression from whole seeds followed by the aqueous extraction, in two successive apparatus or in the same one. For the aqueous extraction stage, the oil yield depended on the operating conditions including screw rotation speed, screw profile, and inlet flow rates of press...

  10. Extraction of Saponin from Camellia oleifera Abel Cake by a Combination Method of Alkali Solution and Acid Isolation

    OpenAIRE

    Yongjun Liu; Zhifeng Li; Hongbo Xu; Yuanyuan Han

    2016-01-01

    Saponin 15%~20% content in the seed cake of Camellia oleifera Abel, from which Camellia oil is squeezed, is a natural nonionic surface active agent and is extensively applied to emulsification, humectation, foaming, medicine, pesticide, and so on. In this paper, the extraction process of saponin was researched through a combining method of alkali solution and acid isolation. A quantitative method for saponin was established by ultraviolet spectrophotometer. The influence of extraction factors...

  11. Cytoprotective effect of palm kernel cake phenolics against aflatoxin B1-induced cell damage and its underlying mechanism of action

    OpenAIRE

    Oskoueian, Ehsan; Abdullah, Norhani; Zulkifli, Idrus; Ebrahimi, Mahdi; Karimi, Ehsan; Goh, Yong Meng; Oskoueian, Armin; Shakeri, Majid

    2015-01-01

    Background Palm kernel cake (PKC), a by-product of the palm oil industry is abundantly available in many tropical and subtropical countries. The product is known to contain high levels of phenolic compounds that may impede the deleterious effects of fungal mycotoxins. This study focused on the evaluation of PKC phenolics as a potential cytoprotective agent towards aflatoxin B1 (AFB1)-induced cell damage. Methods The phenolic compounds of PKC were obtained by solvent extraction and the product...

  12. Aspergillus-fermented Jatropha curcas seed cake: proximate composition and effects on biochemical indices in Wistar rats

    Directory of Open Access Journals (Sweden)

    FAOZIYAT SULAIMAN ADENIKE

    2014-06-01

    Full Text Available This study evaluated Jatropha curcas seed cake fermented by Aspergillus niger for use as a potential source of protein in animal feed production. Wistar rats were randomly assigned to 4 groups (A–D, of 3 rats each and fed different protein-rich diets for 4 weeks. Group 1 (control was fed with soybean as a protein source, while Groups 2, 3, and 4 were given feeds supplemented instead with Aspergillus-fermented J. curcas, unfermented J. curcas, and a mix of Aspergillus-fermented J. curcas and soybean (1:1, respectively. At the end of the experiment, rats were sacrificed, and their serum and vital organs were harvested for further analyses. Proximate analyses of the various diet combinations showed significant (P < 0.05 variations in crude protein, crude fibre, ether extract, and ash content. Enzyme assays (alanine transaminase, aspartate transaminase, and alkaline phosphatase in rat serum and tissue homogenates indicate that the detoxification of J. curcas kernel cake by A. niger fermentation is viable and promising. Body weight generally did not differ significantly between the groups, but all rats put on weight in week 1 (Group 2 most strongly. The initial weight gain was followed by a slight decreasing trend in all groups in weeks 2–4, probably due to an adaptation mechanism. One rat fed with the unfermented cake (Group 3 died in week 2, confirming that the cake is not safe for direct consumption until it is processed. Our data support further use of Aspergillus-fermented J. curcas as an alternative protein source in animal feed preparation.

  13. Study on the non-sugar rice cake%无糖大米蛋糕的研制

    Institute of Scientific and Technical Information of China (English)

    董静; 陶维春; 纪林萍; 沈跃丽; 高燕

    2015-01-01

    以大米为主要原料,研制出一种无糖的新型米制焙烤食品。采用感官评分方法,通过单因素试验研究了大米无糖蛋糕的配方和烘烤条件;通过正交试验研究了大米无糖蛋糕的最佳配方。结果表明:大米无糖蛋糕的配方为大米粉75 g、面粉25 g、鸡蛋175 g、无蔗糖焙烤甜味改良剂35 g、蛋糕油4 g、水20 mL、泡打粉2 g、色拉油20 mL,烘烤条件180℃、18 min,此配方制作出的大米蛋糕口感香甜、松软。%Using rice flour as the main raw material,a kind of non–sugar rice made baked food was developed. By using the method of sensory evaluation,the formula of non–sugar rice cake and bake conditions were studied through the single factor experiment. The optimal formula of non–sugar rice cake was studied by the orthogonal test. The results indicated the best formula as follows:rice flour 75 g, lower gluten flour 25 g,egg 175 g,non–sugar sweetening 35 g,cake emulsified oil 4 g,water 20 mL, bake powder 2 g,salad oil 20 mL,the bake condition 180 ℃,18 min. The formulas to produce rice cake was tasted sweet and soft.

  14. Polyphenolic content and antioxidant properties of Moringa oleifera leaf extracts and enzymatic activity of liver from goats supplemented with Moringa oleifera leaves/sunflower seed cake.

    Science.gov (United States)

    Moyo, B; Oyedemi, S; Masika, P J; Muchenje, V

    2012-08-01

    The study investigated antioxidant potency of Moringa oleifera leaves in different in vitro systems using standard phytochemical methods. The antioxidative effect on the activities of superoxide dismutase (SOD), catalase (CAT), lipid peroxidation (LPO) and reduced glutathione (GSH) were investigated in goats supplemented with M. oleifera (MOL) or sunflower seed cake (SC). The acetone extract had higher concentrations of total flavonoids (295.01 ± 1.89 QE/g) followed by flavonols (132.74 ± 0.83 QE/g), phenolics (120.33 ± 0.76 TE/g) and then proanthocyanidins (32.59 ± 0.50 CE/g) than the aqueous extract. The reducing power of both solvent extracts showed strong antioxidant activity in a concentration dependent manner. The acetone extract depicted higher percentage inhibition against DPPH, ABTS and nitric oxide radicals which were comparable with reference standard antioxidants (vitamin C and BHT). MOL increased the antioxidant activity of GSH (186%), SOD (97.8%) and catalase (0.177%). Lipid peroxidation was significantly reduced by MOL. The present study suggests that M. oleifera could be a potential source of compounds with strong antioxidant potential. PMID:22465510

  15. Image Analysis on Detachment Process of Dust Cake on Ceramic Candle Filter%陶瓷过滤管表面粉尘层清除过程的图像分析

    Institute of Scientific and Technical Information of China (English)

    姬忠礼; 焦海青; 陈鸿海

    2005-01-01

    Based on the analysis of high-speed video images, the detachment behavior of dust cake from the ceramic candle filter surface during pulse cleaning process is investigated. The influences of the dust cake loading,the reservoir pressure, and the filtration velocity on the cleaning effectiveness are analyzed. Experimental results show that there exists an optimum dust cake thickness for pulse-cleaning process. For thin dust cake, the patchy cleaning exists and the cleaning efficiency is low; if the dust cake is too thick, the pressure drop across the dust cake becomes higher and a higher reservoir pressure may be needed. At the same time there also exists an optimum reservoir pressure for a given filtration condition.

  16. Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake.

    Science.gov (United States)

    Campbell, Lydia; Euston, Stephen R; Ahmed, Mohamed A

    2016-03-01

    This paper investigates the sensory acceptability and textural properties of leavened wheat bread and sponge cake fortified with cow protein isolates that had been denatured and glycated by thermal treatment. Defatted cowpea flour was prepared from cow pea beans and the protein isolate was prepared (CPI) and thermally denatured (DCPI). To prepare glycated cowpea protein isolate (GCPI) the cowpea flour slurry was heat treated before isolation of the protein. CPI was more susceptible to thermal denaturation than GCPI as determined by turbidity and sulphydryl groups resulting in greater loss of solubility. This is attributed to the higher glycation degree and higher carbohydrate content of GCPI as demonstrated by glycoprotein staining of SDS PAGE gels. Water absorption of bread dough was significantly enhanced by DCPI and to a larger extent GCPI compared to the control, resulting in softer texture. CPI resulted in significantly increased crumb hardness in baked bread than the control whereas DCPI or GCPI resulted in significantly softer crumb. Bread fortified with 4% DCPI or GCPI was similar to control as regards sensory and textural properties whereas 4% CPI was significantly different, limiting its inclusion level to 2%. There was a trend for higher sensory acceptability scores for GCPI containing bread compared DCPI. Whole egg was replaced by 20% by GCPI (3.5%) in sponge cake without affecting the sensory acceptability, whereas CPI and DCPI supplemented cakes were significantly different than the control. PMID:26471676

  17. In-situ Alkaline Transesterification of Jatropha curcas seed Oil for Production of Biodiesel and Nontoxic Jatropha seed Cake

    Directory of Open Access Journals (Sweden)

    Novizar Nazir

    2014-01-01

    Full Text Available The production of fatty acid methyl ester (FAME by direct in situ alkaline-catalyzed transesterification of the triglycerides (TG in Jatropha curcas seeds was examined. The experimental results showed that the amount of Jatropha curcas seed oil dissolved in methanol was approximately 83% of the total oil and the conversion of this oil could achieve 98% under the following conditions: less than 2% moisture content in Jatropha curcas seed flours, 0.3–0.335 mm particle size, 0.08 mol/L NaOH concentration in methanol, 171:1 methanol/oil mole ratio, 45.66 oC reaction temperature and 3.02 h reaction time. The use of alkaline methanol as extraction and reaction solvent, which would be useful for extraction oil and phorbol esters, would reduce the phorbol esters content in the Jatropha curcas seed cake. The cake after in-situ transesterification is rich in protein and is a potential source of livestock feed. Further, the the toxicity studies were also investigated on male rate by feeding the seed cake after after in-situ transesterification as well as the from solvent and mechanical extraction. Food intake, growth rate, protein efficiency ratio (PER and transformation index (TI showed that the meal is potential as protein supplement to livestock feed.

  18. Biohydrogen and polyhydroxyalkanoate co-production by Enterobacter aerogenes and Rhodobacter sphaeroides from Calophyllum inophyllum oil cake.

    Science.gov (United States)

    Arumugam, A; Sandhya, M; Ponnusami, V

    2014-07-01

    The feasibility of coupled biohydrogen and polyhydroxyalkanoate production by Enterobacter aerogenes and Rhodobacter sphaeroides using Calophyllum inophyllum oil cake was studied under dark and photo fermentation conditions. The utilization of a non-edible acidic oil cake (C. inophyllum), and exploitation of a modified minimal salt media led to reduction in the cost of media. Cost of fermentation is reduced by implementation of alternate dark-photo fermentative periods and through the use of a co-culture consisting of a dark fermentative (E. aerogenes) and a photo fermentative (R. sphaeroides) bacterium. The biohydrogen and polyhydroxyalkanoate produced were 7.95 L H2/L media and 10.73 g/L media, respectively, under alternate dark and photo fermentation and were 3.23 L H2/L media and 5.6g/L media, respectively under complete dark fermentation. The characteristics of the oil cake and alternate dark (16 h) and photo (8h) fermentative conditions were found to be supportive in producing high biohydrogen and polyhydroxyalkanoate (PHA) yield. PMID:24859207

  19. Enzymatically hydrolysed, acetylated and dually modified corn starch: physico-chemical, rheological and nutritional properties and effects on cake quality.

    Science.gov (United States)

    Sahnoun, Mouna; Ismail, Nouha; Kammoun, Radhouane

    2016-01-01

    Corn starch was treated by enzymatic hydrolysis with Aspergillus oryzae S2 α-amylase, acetylation with vinyl acetate, and dual modification. The dual modified starch displayed a higher substitution degree than the acetylated starch and lower reducing sugar content than the hydrolysed starch. The results revealed that the cooling viscosity and amylose content of those products decrease (P oil absorption capacity was observed for the acetylated starch and, which was less pronounced for the enzymatically hydrolysed starch but more pronounced for the enzymatically hydrolysed acetylated product. The latter product underwent an increase in resistant starch content, which is induced by a rise in hydrolysis time to attain about 67 % after 1 h of reaction. The modified starch samples were added to cake formulations at 5 and 10 % concentrations on a wheat flour basis and compared to native starch. The results revealed that when applied at 5 % concentrations, the modified starches reduced the hardness, cohesion, adhesion and chewiness of baked cakes and enhanced their elasticity, volume, height, crust color, and appearance as compared to native starch. These effects were more pronounced for the cake incorporating the dually modified starch. PMID:26787967

  20. Bacteriological And Nutritional Analysis Of Groundnut Cake Sold In An Open Market In Samaru Zaria-Kaduna State

    Directory of Open Access Journals (Sweden)

    Oko

    2015-05-01

    Full Text Available Abstract Bacteriological and nutritional analysis of groundnut cake powder sold in open market at Samaru-Zaria was studied. The samples collected from four zones of the study area were analysed for possible microbiological contamination and its nutritional quality. The results indicated a microbial load of 1.93 x 105 cfug and 1.94 x 105 cfug for zones A and B respectively 1.01 x 105 cfug for zone C and 2.37 x 105 cfug for zone D. The bacterial isolates found to be associated with the groundnut cake powder in this study included Klebsiella oxytoca Staphylococcus aureus Bacillus cereus E. coli P. aeruginosa and Streptococcus feacalis. The nutrients content of the sample included carbohydrates 55.15 moisture 12.65 lipid 15.40 protein 12.60 ash 3.95 and crude fibre 0.25. Groundnut cake sold in the study area is highly contaminated with bacteria except for samples from zone C which is within the Food and Drugs Agency FDA recommendation of 1.0 x 105cfuml as allowable microbial contamination for food. The high level of microbial contamination is a serious cause for concern as it may trigger epidemics. However the product is highly nutritious.

  1. 抹茶蛋糕制作工艺研究%Research of matcha cake production technology

    Institute of Scientific and Technical Information of China (English)

    李金金

    2015-01-01

    采用单因素及正交试验方法,以蛋糕的综合感官评分为评价标准,确定抹茶蛋糕的最佳工艺参数.研究结果表明,抹茶蛋糕的最佳工艺参数为:抹茶粉添加量120 g,泡打粉添加量18 g,烘烤温度220℃,烘烤时间14 min.此工艺条件下制作的蛋糕蓬松饱满,有弹性,无裂口,绿色鲜亮,茶香味显露,爽口.%By single factor and orthogonal test method, and with sensory evaluation as the scoring criteria, the optimum parameters of matcha cake were determined. The results show that the optimum technological parameters for matcha cake are maccha powder 120 g, baking powder 18 g, baking temperature 220℃, bake time 14 min. The Matcha cake under the condition is of fluffy full, elastic, no RIPS, bright green, tea fragrance, and refreshing.

  2. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.

    Science.gov (United States)

    Bucsella, Blanka; Takács, Ágnes; Vizer, Viktoria; Schwendener, Urs; Tömösközi, Sándor

    2016-01-01

    Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. PMID:26213066

  3. Pyrolysis of black cumin seed cake in a fixed-bed reactor

    International Nuclear Information System (INIS)

    The black cumin seed cake (BCSC) is a by-product obtained from the black cumin seeds with cold pressing. This by-product can be utilized as a biomass feedstock for conversion to bio-oil with pyrolysis process. The BCSC samples were initially pyrolyzed on a lab-scale pyrolysis system at different values in the ranges of 300-800 oC and 0.050-0.300 L min-1 to determine the effects of operation temperature and N2 flow rate on the yields on products, respectively. Then, the bio-oil in the highest yield (wB = 44.37%) which was obtained at pyrolysis final temperature (450 oC) temperature, heating rate (35 oC min-1), particle size (dp > 850 μm), and sweeping flow rate of 0.200 L min-1 was characterized by Fourier Transform infra-red (FT-IR) spectroscopy, gas chromatography/mass spectrometry (GC-MS) and column chromatography. Consequently, it was shown that the operating temperature and N2 gas flow rate parameters were effective on the product yields. Also, the important some physico-chemical properties of the pyrolytic oil obtained in high yield were determined as the calorific value of 38.48 MJ kg-1, the empirical formula of CH1.651O0.105N0.042S0.001, the rich chemical content containing many different chemical groups, and the density of 970.25 kg m-3, and the viscosity of 63.42 mm2 s-1. Based on the determined properties of the pyrolytic oil, it was decided that the use of pyrolytic oil derived from the BCSC may possible be for the production of the alternative liquid fuels and finely chemicals after the necessary improvements. -- Highlights: → Black cumin seed cake was firstly used in this study for the production of bio-oil. → Bio-oil obtained had higher heating value of 38.48; nearly equal to diesel fuel. → The distribution of carbon in aliphatic fraction of bio-oil was between C12 and C21. → Bio-oil contained the most C15 and C17 hydrocarbon compounds. → Bio-oil may be suitable for the production of fuels and chemicals by further upgrading.

  4. 即食火夹乳饼产品的开发%Development of Instant Goat Cake Added with Ham

    Institute of Scientific and Technical Information of China (English)

    陶亮; 苏科巧; 杨丽婷; 黄艾祥

    2016-01-01

    Goat cake was a famous traditional local dish in Yunnan , but it was easy to browning , difficult to save and inconvenient to carry, which was hard to meet the demands of the consumers. Base on traditional production, the optimal technology and formula and quality of instant goat cake added with ham food was researched. The results showed that the optimal formula of goat cake added with ham product was:goat cakes 100 g, ham 80 g, sugar 2%, monosodium glutamate 0.15%, carrageenan 0.3%, sodium bisulfite 0.1%. The optimal technology was: selected raw materials, segmentation, sliced up, desalination of ham and color-protection of goat cake, filtered out the water, baking, shaping, vacuum packing, sterilization and cooling, inspection, finished product. The product obtained under the above optimal conditions had good evaluation of sensory organ, physical and chemical indexes conform to requirements, such as salt, nitrite, sulfur dioxide residue, it was convenient to carry around, ready to enjoy when opened and had unique flavor.%火夹乳饼是云南一种传统名菜,但存在易褐变、难保存、携带不便的弊端,难以满足消费者的需求。在传统制作基础上,研究一种即食火夹乳饼产品最佳工艺配方及产品质量。结果表明,即食火夹乳饼的配方是:乳饼100 g、火腿80 g、糖2%、味精0.15%、卡拉胶0.3%、亚硫酸氢钠0.1%;工艺是:原料选择→分割→切片→火腿脱盐、乳饼护色→沥水→烘制→整形→真空包装→杀菌及冷却→检验→成品。该产品感官良好,食盐、亚硝酸盐、二氧化硫残留等理化指标符合相关标准要求,携带方便、开袋即食、风味独特。

  5. Coconut oil cake--a potential raw material for the production of alpha-amylase.

    Science.gov (United States)

    Ramachandran, Sumitra; Patel, Anil K; Nampoothiri, K Madhavan; Francis, Febe; Nagy, Viviana; Szakacs, George; Pandey, Ashok

    2004-06-01

    Solid-state fermentation (SSF) was carried out using coconut oil cake (COC) as substrate for the production of alpha-amylase using a fungal culture of Aspergillus oryzae. Raw COC supported the growth of the culture, resulting in the production of 1372 U/gds alpha-amylase in 24 h. Process optimization using a single parameter mode showed enhanced enzyme titre, which was maximum (1827 U/gds) when SSF was carried out at 30 degrees C for 72 h using a substrate with 68% initial moisture. Supplementation with glucose and starch further enhanced enzyme titre, which was maximum (1911 U/gds) with 0.5% starch. However, maltose inhibited the enzyme production. Studies on the effect of addition of external organic and inorganic nitrogenous compounds further showed a positive impact on enzyme synthesis by the culture. Increase of 1.7-fold in the enzyme activity (3388 U/gds) was obtained when peptone at 1% concentration was added to the fermentation medium. The enzyme production was growth-related, the activity being the maximum when the fungal biomass was at its peak at 72 h. Use of COC as raw material for enzyme synthesis could be of great commercial significance. To the best of our knowledge this is the first report on alpha-amylase production using COC in SSF. PMID:15051078

  6. Generation, Fractionation, and Characterization of Iron-Chelating Protein Hydrolysate from Palm Kernel Cake Proteins.

    Science.gov (United States)

    Zarei, Mohammad; Ghanbari, Rahele; Tajabadi, Naser; Abdul-Hamid, Azizah; Bakar, Fatimah Abu; Saari, Nazamid

    2016-02-01

    Palm kernel cake protein was hydrolyzed with different proteases namely papain, bromelain, subtilisin, flavourzyme, trypsin, chymotrypsin, and pepsin to generate different protein hydrolysates. Peptide content and iron-chelating activity of each hydrolysate were evaluated using O-phthaldialdehyde-based spectrophotometric method and ferrozine-based colorimetric assay, respectively. The results revealed a positive correlation between peptide contents and iron-chelating activities of the protein hydrolysates. Protein hydrolysate generated by papain exhibited the highest peptide content of 10.5 mM and highest iron-chelating activity of 64.8% compared with the other hydrolysates. Profiling of the papain-generated hydrolysate by reverse phase high performance liquid chromatography fractionation indicated a direct association between peptide content and iron-chelating activity in most of the fractions. Further fractionation using isoelectric focusing also revealed that protein hydrolysate with basic and neutral isoelectric point (pI) had the highest iron-chelating activity, although a few fractions in the acidic range also exhibited good metal chelating potential. After identification and synthesis of papain-generated peptides, GGIF and YLLLK showed among the highest iron-chelating activities of 56% and 53%, whereas their IC50 were 1.4 and 0.2 μM, respectively. PMID:26720491

  7. Extraction, Purification and Primary Characterization of Polysaccharides from Defatted Peanut (Arachis hypogaea) Cakes.

    Science.gov (United States)

    Liu, Hongzhi; Jiang, Nan; Liu, Li; Sheng, Xiaojing; Shi, Aimin; Hu, Hui; Yang, Ying; Wang, Qiang

    2016-01-01

    The hot-water extraction, purification and characterization of polysaccharides from defatted peanut cake (PPC) were investigated in this study. A Box-Behnken factorial design (BBD) was used to investigate the effects of three independent variables, namely extraction temperature (X₁), extraction time (X₂) and ratio of water to raw material (X₃). The optimum conditions were 85 °C, 3 h and 20:1 (mL/g) respectively. Regression analysis was done to reveal the experimental results which include 34.97% extraction rate while the value verified under these conditions was 34.49%. The crude PPC was sequentially further purified by Sephadex G-100 chromatography, and one purified fraction was obtained. The PPC purified fraction was characterized by FT-IR, HPAEC; SEC-MALLS. The average molecular weight of the PPC purified fraction was 2.383 × 10⁵ Da. The polysaccharide was mainly composed of glucose, galactose, arabinose and xylose. The PPC have the typical absorption of polysaccharide. PMID:27258246

  8. Bacterial mutagenicity tests on irradiated foods (fish-meat cake, wiener and orange juice)

    International Nuclear Information System (INIS)

    In Japan, the shallow radiation of a food can be effectively accomplished for sterilizing fish-meat products (0.3 Mrad/hr, 2 hr), wiener (0.3 Mrad/hr, 2 hr) and oranges (0.5 eV, 150 Krad), using the low doses of gamma-ray and/or cathode-ray irradiation in place of bactericidal agents. However, the results of mutagenicity on irradiated fish-meat products, wiener or oranges have been insufficient for publication. We examined, therefore, the mutagenic response of the extracts prepared with several organic solvents and distilled water such as: 70% methanol for fish-meat cake; chloroform-methanol mix (2:1) and distilled water for wiener; as well as acetone and methanol for orange juice, after the similar irradiation conditions described above, on streptomycin dependence of the Salmonella typhimurium TA100 SMsup(d) strain developed by Dr. T. Kada. Our results obtained by the use of this bacterial indicator showed no significant differences between any irradiated and unirradiated samples with or without S9 mixture taken from PCB-induced rat livers. The data showed only a killing effect with all samples used in this study. (author)

  9. Preparation and characterization of activated carbon from castor de-oiled cake

    Directory of Open Access Journals (Sweden)

    Viviana M. Ospina-Guarín

    2014-01-01

    Full Text Available Biomass residues have been used to produce activated carbons. On this process, the activation method and the raw composition determine the properties as porosity and surface area of the charcoal. After the extraction of castor oil, there is a solid byproduct (cake of low added value, which was used in the production of activated carbon to add value to this waste. For this purpose two traditional methods were used, first, physical activation using as activating agents steam, CO2 and mixture of both, and additionally chemical activation using K2CO3 as the activating agent. Some activated carbons were characterized using N2 adsorption isotherms, BET surface areas varied between 255.98 (m2/g and 1218.43 (m2/g. By SEM and EDS analysis was possible to observe that materials obtained by the two types of activation are principally amorphous and morphological characteristics of the carbon obtained by physical activation are very different from those obtained by chemical activation. Finally, through impregnation of inorganic phases of Ni and Mo was revealed that the high dispersion characteristics, these carbonaceous materials will have potential to be used as catalyst support.

  10. Bio-sorption of atrazine in the press-cake from oilseeds.

    Science.gov (United States)

    Boucher, J; Steiner, L; Marison, I W

    2007-08-01

    Oilseed press-cake (PC) is proposed as a novel material for the removal of hydrophobic organic pollutants (HOPs) from water. Sorption of the pesticides carbaryl, atrazine and parathion, with log K(ow) being, respectively, 1.59, 2.55 and 3.83, was demonstrated using cold-pressed rapeseed (Brassica napus), moringa (Moringa oleifera) and soybean (Glycine max) PCs. Linear sorption isotherms have been observed. The partition coefficient of carbaryl, atrazine and parathion using rapeseed PC were determined to be 0.028+/-0.003, 0.144+/-0.003 and 2.52+/-0.24 L/g, respectively. Partition studies of atrazine in PC-extracted oil and defatted PC showed that the sorption mechanism is mainly through absorption in the residual oil in the PC, whereas adsorption on the PC matrix is quantitatively much less significant. It was also shown that the oil content of the PC is not the only parameter determining the partitioning of pesticides. Indeed, sorption using ground seeds was very weak, as demonstrated by the low partition and mass transfer coefficients. This may be due to cell structures blocking the pesticide diffusion to the oil-containing structures within the seeds, while for PC oil they are present in the form of small (10 microm) droplets trapped within the hydrophilic PC matrix, thus presenting less resistance for mass transfer. PMID:17575996

  11. Production of Defatted Palm Kernel Cake Protein Hydrolysate as a Valuable Source of Natural Antioxidants

    Directory of Open Access Journals (Sweden)

    Mohammad Zarei

    2012-06-01

    Full Text Available The aim of this study was to produce a valuable protein hydrolysate from palm kernel cake (PKC for the development of natural antioxidants. Extracted PKC protein was hydrolyzed using different proteases (alcalase, chymotrypsin, papain, pepsin, trypsin, flavourzyme, and bromelain. Subsequently, antioxidant activity and degree of hydrolysis (DH of each hydrolysate were evaluated using DPPH• radical scavenging activity and O-phthaldialdehyde spectrophotometric assay, respectively. The results revealed a strong correlation between DH and radical scavenging activity of the hydrolysates, where among these, protein hydrolysates produced by papain after 38 h hydrolysis exhibited the highest DH (91 ± 0.1% and DPPH• radical scavenging activity (73.5 ± 0.25% compared to the other hydrolysates. In addition, fractionation of the most effective (potent hydrolysate by reverse phase high performance liquid chromatography indicated a direct association between hydrophobicity and radical scavenging activity of the hydrolysates. Isoelectric focusing tests also revealed that protein hydrolysates with basic and neutral isoelectric point (pI have the highest radical scavenging activity, although few fractions in the acidic range also exhibited good antioxidant potential.

  12. Extraction, Purification and Primary Characterization of Polysaccharides from Defatted Peanut (Arachis hypogaea Cakes

    Directory of Open Access Journals (Sweden)

    Hongzhi Liu

    2016-06-01

    Full Text Available The hot-water extraction, purification and characterization of polysaccharides from defatted peanut cake (PPC were investigated in this study. A Box-Behnken factorial design (BBD was used to investigate the effects of three independent variables, namely extraction temperature (X1, extraction time (X2 and ratio of water to raw material (X3. The optimum conditions were 85 °C, 3 h and 20:1 (mL/g respectively. Regression analysis was done to reveal the experimental results which include 34.97% extraction rate while the value verified under these conditions was 34.49%. The crude PPC was sequentially further purified by Sephadex G-100 chromatography, and one purified fraction was obtained. The PPC purified fraction was characterized by FT-IR, HPAEC; SEC-MALLS. The average molecular weight of the PPC purified fraction was 2.383 × 105 Da. The polysaccharide was mainly composed of glucose, galactose, arabinose and xylose. The PPC have the typical absorption of polysaccharide.

  13. Cake forming and filtering time in the spiral discharging fine coal filtering centrifuge

    Institute of Scientific and Technical Information of China (English)

    ZHANG Wen-jun; LI Yan-feng; TANG Jie

    2012-01-01

    Based on the realization of moving-bed cake filtering,the concepts of static-bed filtering time and moving-bed filtering time in the helical-conveyor fine coal filtering centrifuge were proposed,and the mathematic relations between the time defined and the main factors related were studied in detail.The results show that the static-bed filtering time is the function of the spiral heads and the rotation rate deference between the spiral and the porous drum,while the moving-bed filtering time is the function of the cone angle of the porous drum,the radius of the porous drum,the spiral angle,and the rotation rate deference.The functions deduced are of great significance for fine coal filtering centrifuge's parameters determining and optimizing.It is shown that the filtering centrifuge with smaller spiral angle,smaller rotation rate deference,and smaller cone angle may do a better job for fine coal dewatering.

  14. Extraction of oil and minor lipids from cold-press rapeseed cake with supercritical CO2

    Directory of Open Access Journals (Sweden)

    E. Uquiche

    2012-09-01

    Full Text Available This study examines the extraction of oil from cold-press rapeseed cake using Supercritical CO2(SC-CO2. The effects of pressure (20, 30, and 40 MPa, temperature (40, 50, and 60 ºC, and extraction time (60, 90, and 120 min on oil yield and composition (tocopherols and carotenoids were studied using response surface design. The results indicated that pressure influenced the most the yield of oil, followed by temperature and extraction time. Extraction time had no effect on oil composition. Extraction pressure and temperature did not affect the tocopherol concentration of the oil to a great extent, whereas temperature had no affect in its carotenoid concentration. A comparison was made between the relative qualities of oil extracted with SC-CO2at 40 MPa and 60 ºC and with n-hexane. Neither solvent affected the unsaponifiable matter content or the composition of phytosterols (mainly β-sitosterol, campesterol and brassicasterol of the oils, although there was a significant difference (p<0.05 in tocopherol. Extraction with SC-CO2at 40 MPa and 60 ºC is recommended to obtain rapeseed-oil enriched with tocopherols and carotenoids as important functional components.

  15. Exo-polygalacturonase production by Penicillium roqueforti on pumpkin oil cake in solid state fermentation

    Directory of Open Access Journals (Sweden)

    Peričin Draginja M.

    2007-01-01

    Full Text Available The feasibility of using pumpkin oil cake (PuOC, individual and in combination with wheat bran (WB, as substrate for the production of Exo-polygalacturonase (Exo-p by starter culture Penicillium roqueforti in solid state fermentation (SSF has been evaluated. The kinetics of enzyme production was investigated using PuOC alone in the range from 13 to 168 h, with moisture contents varying from 44% the ability to grow and produce Exo-p activity on this substrate, reaching a maximum value of 1451.75 U/g.d.w PuOC by the 5th day of fermentation. Fermentation experiments indicated that the water activity (aw influenced the enzyme production. A medium with aw 0.932 and the fermentation time of 5 days were selected, as these conditions resulted in the highest pectolytic activity and were used for further investigation. A next step in this research was to examine the effect of the substrate combination, PuOC with wheat bran (WB, in different ratios. The addition of WB as carbon sources was found to have a significant influence on the enzymes yields. Exo-p activities were the highest with initial water activity of a w 0.932 and PuOC supplementation with WB (1:0.67.

  16. Increase in efficiency of oil extraction from sunflower cake by enzymatic way

    OpenAIRE

    Некрасов, Павло Олександрович; Некрасов, Олександр Павлович; Аверіна, Олена Валеріївна

    2012-01-01

    У роботі встановлено оптимальні умови та отримана математична модель, що дозволяє прогнозувати вплив кожного параметра на результативність ферментативного процесу підготовки соняшникової макухи до вилучення олії. In the present work the optimal conditions were obtained and the mathematical model was developed allowing to predict the influence of each parameter on the efficiency of the enzymatic process of sunflower cake preparation for oil extraction....

  17. Characterization of Bacterial Mannanase for Hydrolyzing Palm Kernel Cake to Produce Manno-oligosaccharides Prebiotics

    Directory of Open Access Journals (Sweden)

    W. Utami

    2013-12-01

    Full Text Available Palm kernel cake (PKC is a promising source of prebiotics, since it contains high amount of β-mannan which can be further hydrolyzed to manno-oligasaccharides (MOS, a prebiotic. Therefore, this research was carried out to analyze the capability of a bacterial isolate (A2 isolates previously isolated from soils sample from around IPB campus to hydrolyze PKC. Based on 16S-DNA analysis, isolate A2 was identified as Brevibacillus borstelensis. Mannanase of A2 isolate had an optimum condition at 90 oC and pH 7. Mannanase activity of crude extracts using Locust Bean Gum (LBG and PKC as substrates were 0.37U/mL and 0.032U/mL, respectively. However, the most favorable production of oligosaccharides based on the degree of polymerization was obtained after 72-h of incubation with the ratio of substrate:enzyme, 1.2:1, on 1.5% PKC as substrate. The manno-oligosaccharides prebio-tic obtained was found to interfere the growth of both lactic acid bacteria (Lactobacillus casei and pathogenic microflora (Escherichia coli. E. coli apparently could not use this prebiotic as the carbon sources, in contrast to L. casei. Substitution of carbon source in medium with prebiotics reduced the capability of L. casei to produce organic acids. It is concluded that local A2 isolate (B. borstelensis produces mannanase which can be used to produce prebiotics from PKC.

  18. Biodegradation of Palm Kernel Cake by Cellulolytic and Hemicellulolytic Bacterial Cultures through Solid State Fermentation

    Directory of Open Access Journals (Sweden)

    Mohamed Idris Alshelmani

    2014-01-01

    Full Text Available Four cellulolytic and hemicellulolytic bacterial cultures were purchased from the Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Culture (DSMZ and the American Type Culture Collection (ATCC. Two experiments were conducted; the objective of the first experiment was to determine the optimum time period required for solid state fermentation (SSF of palm kernel cake (PKC, whereas the objective of the second experiment was to investigate the effect of combinations of these cellulolytic and hemicellulolytic bacteria on the nutritive quality of the PKC. In the first experiment, the SSF was lasted for 12 days with inoculum size of 10% (v/w on different PKC to moisture ratios. In the second experiment, fifteen combinations were created among the four microbes with one untreated PKC as a control. The SSF lasted for 9 days, and the samples were autoclaved, dried, and analyzed for proximate analysis. Results showed that bacterial cultures produced high enzymes activities at the 4th day of SSF, whereas their abilities to produce enzymes tended to be decreased to reach zero at the 8th day of SSF. Findings in the second experiment showed that hemicellulose and cellulose was significantly P<0.05 decreased, whereas the amount of reducing sugars were significantly P<0.05 increased in the fermented PKC (FPKC compared with untreated PKC.

  19. Analysis of modes of heat transfer in baking Indian rice pan cake (Dosa,) a breakfast food.

    Science.gov (United States)

    Venkateshmurthy, K; Raghavarao, K S M S

    2015-08-01

    Heat transfer by individual modes is estimated during baking of rice (Oryza sativa) pan cake (Dosa), a traditional food. The mathematical expressions proposed could be used to modify the baking oven for controlling the individual modes of heat transfer to obtain the desired product texture, colour and flavour. Conduction from the rotating hot plate is found to be the most prominent mode of heat transfer and is critical for obtaining the desired product characteristics such as texture and flavour. Temperature profiles along the thickness of Dosa are obtained and compared with those obtained experimentally. Heat transfer parameters such as thermal conductivity and emissivity of Dosa are determined (0.42 W/m K and 0.31, respectively). The effect of material of construction of the hot plate such as alloy steel, teflon coated aluminum, cast iron and stainless steel on product texture was studied and stainless steel was found to give good surface finish to the product, which was confirmed by scanning electron microscope. Sensory evaluation was carried out to evaluate the product acceptability. The thermal efficiency of the baking oven was 51.5%. PMID:26243966

  20. Phase equilibria in the system H{sub 2}O-NaCl-KCl-MgCl{sub 2} relevant to salt cake processing

    Energy Technology Data Exchange (ETDEWEB)

    Bodnar, R.J.; Vityk, M.O. [Virginia Polytechnic Inst., Blacksburg, VA (United States); Hryn, J.N. [Argonne National Lab., IL (United States); Mavrogenes, J. [Australian National Univ., Canberra, ACT (Australia)

    1997-02-01

    One waste product in recycling of Al is salt cake, a mixture of Al, salts, and residue oxides. Several methods have been proposed to recycle salt cake, one involving high-temperature leaching of salts from the salt cake. The salt composition can be approximated as a mixture predominantly of NaCl and KCl salts, with lesser amounts of Mg chloride. In order to better assess the feasibility of recycling salt cake, an experimental study was conducted of phase equilibria in the system H{sub 2}O-NaCl-KCl-MgCl{sub 2} at pressure (P), temperature (T), and composition conditions appropriate for high- temperature salt cake recycling. These experiments were designed to evaluate the effect of small amounts (2-10 wt%) of MgCl{sub 2} on solubilities of halite (NaCl) and sylvite (KCl) in saturated solutions (30-50 wt% NaCl+KCl; NaCl:KCl = 1:1 and 3:1) at elevated P and T.

  1. Role of Konjac Flour on Emulsifying Property of Milk and Egg White Proteins and Sensory Acceptance of Gluten-free Cakes

    Directory of Open Access Journals (Sweden)

    Adisak Akesowan

    2015-07-01

    Full Text Available This study was aimed to investigate the effects of three independent variables: Konjac concentration (0.1-0.4%, pH level (pH 5-9 and NaCl concentration (0.2-0.6 M on Emulsifying Activity (EA of Milk Protein Concentrate (MPC and Egg White Powder (EWP. Response surface methodology was used to determine the effects and also find out the optimal condition. Both Konjac concentration and pH level had greatly significant effects on EA of MPC and EWP, while NaCl concentration had negligible. An increase in Konjac concentration showed a positive effect to increase the EA of both MPC and EWP. Moreover, their EA values were found to be more pronounced at pH 6.5-7.5. The interaction of Konjac concentration and pH level had a negative effect on EA. The optimal conditions improving the EA of MPC and EWP were applied to the processing of gluten-free rice cakes. Sensory acceptance of gluten-free cakes added with Konjac flour was evaluated using a 9-point hedonic scale test. Incorporation of 0.25% Konjac flour was appeared to increase sensory scores of the gluten-free cake and showed no significant difference compared to the cake containing 0.4% Konjac. Panelists preferred the gluten-free cakes containing Konjac and were willing to purchase the products.

  2. The effect of tofu cake as an additional feed on local male sheep’s water consumption and their physiological response

    Directory of Open Access Journals (Sweden)

    Wayan Sukarya Dilaga

    2011-12-01

    Full Text Available Feeds are very important for the growth of animals due to it is contained almost all nutrients needed by the animals. Feeds are not only influence the animal growth but also their physiological response. The objective of this research was to investigate the effect of tofu cake as an additional feed replacing commercial concentrate on local male sheep’s water consumption and their physiological response such as body temperature, pulse, and rate of exhalation. The selected 15 local male sheep (in the age of 8-9 month with initial weight 12.53 ± 1.19 kg were housed individually in cage for about 14 weeks include 4 weeks adaptation period and 10 weeks experiment.The experiment was conducted using completely randomized design with 3 different treatments and 5 times repetition; T0 = ad libitum grass field + commercial concentrate, T1= ad libitum grass field + wet tofu cake, T2= ad libitum grass field + dried tofu cake, and water were provided in ad libitum method. Data analysis was done using analysis of variance (ANOVA followed by Duncan’s multiple range test. The result shown that dried tofu cake as an additional feed replacing commercial concentrate was able to increasing the water consumption of local male sheep. Meanwhile the physiological test performed stable in the present of wet or dried tofu cake. Keywords— alternative feed, physiological response of male sheep

  3. Experiments On Cake Development In Crossflow Filtration For High Level Waste

    International Nuclear Information System (INIS)

    Crossflow filtration is a key process step in many operating and planned waste treatment facilities to separate undissolved solids from supernate slurries. This separation technology generally has the advantage of self cleaning through the action of wall shear stress, which is created by the flow of waste slurry through the filter tubes. However, the ability of filter wall self cleaning depends on the slurry being filtered. Many of the alkaline radioactive wastes are extremely challenging to filtration, e.g., those containing compounds of aluminum and iron, which have particles whose size and morphology reduces permeability. Low filter flux can be a bottleneck in waste processing facilities such as the Salt Waste Processing Facility at the Savannah River Site and the Waste Treatment Plant at the Hanford Site. Any improvement to the filtration rate would lead directly to increased throughput of the entire process. To date, increased rates are generally realized by either increasing the crossflow filter axial flowrate, which is limited by pump capacity, or by increasing filter surface area, which is limited by space and increases the required pump load. In the interest of accelerating waste treatment processing, DOE has funded studies to better understand filtration with the goal of improving filter fluxes in existing crossflow equipment. The Savannah River National Laboratory (SRNL) was included in those studies, with a focus on startup techniques and filter cake development. This paper discusses those filter studies. SRNL set up both dead-end and crossflow filter tests to better understand filter performance based on filter media structure, flow conditions, and filter cleaning. Using non-radioactive simulated wastes, which were both chemically and physically similar to the actual radioactive wastes, the authors performed several tests to demonstrate increases in filter performance. With the proper use of filter flow conditions filter flow rates can be increased

  4. EXPERIMENTS ON CAKE DEVELOPMENT IN CROSSFLOW FILTRATION FOR HIGH LEVEL WASTE

    Energy Technology Data Exchange (ETDEWEB)

    Duignan, M.; Nash, C.

    2011-04-14

    Crossflow filtration is a key process step in many operating and planned waste treatment facilities to separate undissolved solids from supernate slurries. This separation technology generally has the advantage of self cleaning through the action of wall shear stress, which is created by the flow of waste slurry through the filter tubes. However, the ability of filter wall self cleaning depends on the slurry being filtered. Many of the alkaline radioactive wastes are extremely challenging to filtration, e.g., those containing compounds of aluminum and iron, which have particles whose size and morphology reduces permeability. Low filter flux can be a bottleneck in waste processing facilities such as the Salt Waste Processing Facility at the Savannah River Site and the Waste Treatment Plant at the Hanford Site. Any improvement to the filtration rate would lead directly to increased throughput of the entire process. To date, increased rates are generally realized by either increasing the crossflow filter axial flowrate, which is limited by pump capacity, or by increasing filter surface area, which is limited by space and increases the required pump load. In the interest of accelerating waste treatment processing, DOE has funded studies to better understand filtration with the goal of improving filter fluxes in existing crossflow equipment. The Savannah River National Laboratory (SRNL) was included in those studies, with a focus on startup techniques and filter cake development. This paper discusses those filter studies. SRNL set up both dead-end and crossflow filter tests to better understand filter performance based on filter media structure, flow conditions, and filter cleaning. Using non-radioactive simulated wastes, which were both chemically and physically similar to the actual radioactive wastes, the authors performed several tests to demonstrate increases in filter performance. With the proper use of filter flow conditions filter flow rates can be increased

  5. Assessment of process control parameters in the biochemical methane potential of sunflower oil cake

    Energy Technology Data Exchange (ETDEWEB)

    Raposo, F.; Borja, R.; Rincon, B. [Instituto de la Grasa (CSIC), Avda. Padre Garcia Tejero 4, 41012 Seville (Spain); Jimenez, A.M. [Departamento de Ciencias Ambientales, Universidad Pablo de Olavide, Ctra. De Utrera, km 1, 41013 Sevilla (Spain)

    2008-12-15

    A laboratory-scale study was conducted on the batch anaerobic digestion of sunflower oil cake (SuOC), solid waste derived from the extraction process of sunflower oil. A multi-reactor system was used to compare methane production from this waste at inoculum to substrate ratios (ISRs) of 3.0, 2.0, 1.5, 1.0, 0.8 and 0.5 (expressed as volatile solids (VS) basis). The tests were carried out at mesophilic temperature (35 C) and run against a control of inoculum without substrate. The results obtained in the biochemical methane potential (BMP) tests showed that the ultimate methane yield (Y{sub M,ult}) decreased considerably from 227{+-}23 to 107{+-}11 ml CH{sub 4} at standard temperature and pressure (STP) conditions g{sup -1} VS{sub added} when the ISR decreased from 3.0 to 0.5, showing a clear influence of the ISR on the methane yield coefficient. The biodegradability (BD) of the waste also decreased from 86% to 41% when the ISR varied from 3.0 to 0.5. A net total ammonia nitrogen (TAN) yield of 39.2 mg N g{sup -1} VS{sub added} was obtained, and this value was not influenced by the ISRs assayed, which demonstrated the appropriate operation of the hydrolytic-acidogenic stage of the overall digestion process. A clear imbalance of the methanogenic process was observed at the lowest ISRs studied (0.5 and 0.8) due to a considerable increase in CODs and TVFA in the digestates. The profile of VFA was also influenced by the ISR, typical of the proteinaceous substrates. (author)

  6. Black Ink of Activated Carbon Derived From Palm Kernel Cake (PKC)

    Science.gov (United States)

    Selamat, M. H.; Ahmad, A. H.

    2009-06-01

    Recycling the waste from natural plant to produce useful end products will benefit many industries and help preserve the environment. The research reported in this paper is an investigation on the use of the natural waste of palm kernel cake (PKC) to produce carbon residue as a black carbon for pigment source by using pyrolysis process. The activated carbons (AC) is produced in powder form using ball milling process. Rheological spectra in ink is one of quality control process in determining its performance properties. Findings from this study will help expand the scientific knowledge-base for black ink production and formulation base on PKC. Various inks with different weight percentage compositions of AC will be made and tested against its respective rheological properties in order to determine ideal ink printing system. The items in the formulation used comprised of organic and bio-waste materials with added additive to improve the quality of the black ink. Modified Polyurethane was used as binder. The binder's properties highlighted an ideal vehicle to be applied for good black ink opacity performance. The rheological behaviour is a general foundation for ink characterization where the wt% of AC-PKC resulted in different pseudoplastic behaviors, including the Newtonian behavior. The result found that Newtonian field was located in between 2 wt% and 10 wt% of AC-PKC composition with binder. Mass spectroscopy results shown that the carbon content in PKC is high and very suitable for black performance. In the ageing test, the pigment of PKC perform fairly according to the standard pigment of Black carbon (CB) of ferum oxide pigment. The contact angle for substrate's wettability of the ink system shown a good angle proven to be a water resistive coating on paper subtrates; an advantage of the PKC ink pigment performance.

  7. Utilization of olive cake as a potential energy source in Turkey

    International Nuclear Information System (INIS)

    With the energy picture getting worse every day, it is now desirable to search for alternative energy sources. This has led to renewed interest in olive cake (OC) as an alternative energy source in Turkey due to some of its advantages, such as negligible sulfur content, reducing environmental impact, low cost compared to fossil fuels, problem-free storage, and lack of transportation requirements if used in an olive oil production facility. OC is a byproduct of olive oil production and is a solid material consisting of seed particles and the fleshy parts of olives. The Mediterranean region represents 98% of the world's olive tree population. In this regard, Turkey is among the top 5 main olive oil-producing countries in the world. The main objective of the present study is to investigate the potential and utilization of OC in the country. It is estimated that over 360,000 tons of OC, corresponding to an average of 150,000 tons of oil equivalent (toe), were produced in the 2000-2001 season in Turkey. Suitable combustion systems, such as fluidized bed systems, stoker fed from the bottom with secondary air supply, etc., should be used for efficient energy production from the OC. There are no limiting values related to emissions for OC in the Turkish regulations of air quality yet. There are, however, some studies being conducted by the Ministry of Environment for the determination of these limiting values. In light of the present study, it may be concluded that OC is a very promising source of energy in Turkey. (Author)

  8. Cellulase Activity in Solid State Fermentation of Palm Kernel Cake with Trichoderma sp.

    Directory of Open Access Journals (Sweden)

    Massaud, M. B. N.

    2012-01-01

    Full Text Available Aims: The effect of different types of fungal inocula to the cellulase activity measured on palm kernel cake (PKC was studied. Methodology and Results: Isolate Pro-A1 which was identified as Trichoderma sp. was selected as a potential producer of cellulase via solid state fermentation technique (SSF. Two types of PKCs were used; raw PKC (containing residual oil and defatted PKC. The PKCs were inoculated with different concentrations of conidia and varying amounts (g of solid mycelia plugs (SMP for SSF. The effect of ultrafiltered crude fungal filtrate (CFF as inocula was also being tested. The highest cellulase activity of 2.454 FPU/mL was detected with 60% (wt/wt SMP applied to the raw PKC. Conversely, 2.059 FPU/mL of cellulase activity was measured when 80% (wt/wt of SMP was applied to the defatted PKC which is 62.3% higher than the untreated defatted PKC; and more than 100% increase in enzymatic activity compared to raw PKC. The cellulase activity in the SSF inoculated with 8 x 106 conidia /mL and 12 x 106 conidia /mL were 1.704 FPU/mL for raw PKC and 1.856 FPU/mL for defatted PKC, an enhancement of about 46% from uninoculated batch. Inoculation with CFF bears corresponding maximum improvement of the cellulase activity on both PKCs of 13.58% (raw and 2.86% (defatted. Conclusion, significance and impact of study: The current study proves that Trichoderma sp. in the form of SMP can enhance the cellulase activity on PKCs effectively with more than 100% increment. Fungal conidia are also a better choice in enhancing cellulase activity of Trichoderma sp. permitted that the PKC used is devoid of oil. From this study, Trichoderma sp. holds the potential of converting lignocellulosic materials into products of commercial and industrial values such as glucose and other biofuels.

  9. Assessment of process control parameters in the biochemical methane potential of sunflower oil cake

    International Nuclear Information System (INIS)

    A laboratory-scale study was conducted on the batch anaerobic digestion of sunflower oil cake (SuOC), solid waste derived from the extraction process of sunflower oil. A multi-reactor system was used to compare methane production from this waste at inoculum to substrate ratios (ISRs) of 3.0, 2.0, 1.5, 1.0, 0.8 and 0.5 (expressed as volatile solids (VS) basis). The tests were carried out at mesophilic temperature (35 deg. C) and run against a control of inoculum without substrate. The results obtained in the biochemical methane potential (BMP) tests showed that the ultimate methane yield (YM,ult) decreased considerably from 227±23 to 107±11 ml CH4 at standard temperature and pressure (STP) conditions g-1 VSadded when the ISR decreased from 3.0 to 0.5, showing a clear influence of the ISR on the methane yield coefficient. The biodegradability (BD) of the waste also decreased from 86% to 41% when the ISR varied from 3.0 to 0.5. A net total ammonia nitrogen (TAN) yield of 39.2 mg N g-1 VSadded was obtained, and this value was not influenced by the ISRs assayed, which demonstrated the appropriate operation of the hydrolytic-acidogenic stage of the overall digestion process. A clear imbalance of the methanogenic process was observed at the lowest ISRs studied (0.5 and 0.8) due to a considerable increase in CODs and TVFA in the digestates. The profile of VFA was also influenced by the ISR, typical of the proteinaceous substrates

  10. Coffee, Cake & Culture: Evaluation of an art for health programme for older people in the community.

    Science.gov (United States)

    Roe, Brenda; McCormick, Sheila; Lucas, Terri; Gallagher, Wendy; Winn, Andrea; Elkin, Sophie

    2016-07-01

    Arts for health initiatives and networks are being developed in a number of countries and an international literature is emerging on the evidence of their benefits to people's health, wellbeing and quality of life. Engagement in cultural and creative arts by older people can increase their morale and self-confidence and provides opportunities for social connection. Museums and galleries are increasingly required to justify their expenditure, reach and impact and some are working in partnership with local councils, hospitals, schools and communities to improve access to their collections. There is a body of literature emerging that describes such initiatives but empirical evidence of their benefits is less developed. This article reports an evaluation of an art for health initiative - Coffee, Cake & Culture organised and delivered by Whitworth Art Gallery and Manchester Museum in 2012 for older people living in a care home and a supported living facility. The study has identified the benefits and impacts of the arts for health programme and its feasibility for older people, with or without diagnosed memory loss - dementia, living in a care home or supported living facility and their care staff. The findings demonstrate there were benefits to the older people and their care staff in terms of wellbeing, social engagement, learning, social inclusion and creativity. These benefits were immediate and continued in the short term on their return home. The majority of older people and care staff had not previously been to the art gallery or museum and the programme encouraged creative arts and cultural appreciation which promoted social inclusion, wellbeing and quality of life. The programme is feasible and important lessons were identified for future planning. Further research involving partnerships of researchers, arts for health curators, artists, care staff, older people and their families is warranted. PMID:24686287

  11. JcTI-I, a novel trypsin inhibitor from Jatropha curcas seed cake with potential for bacterial infection treatment

    Directory of Open Access Journals (Sweden)

    IlkaMariaVasconcelos

    2014-01-01

    Full Text Available Jatropha curcas seed cake is a low-value by-product resulting from biodiesel production. The seed cake is highly toxic, but it has great potential for biotechnology applications as it is a repository of biomolecules that could be important in agriculture, medicine and industry. To explore this potential, a novel trypsin inhibitor called JcTI-I was purified by fractionation of the crude extract with trichloroacetic acid (2.5%, v/v followed by affinity chromatography (Trypsin-Sepharose 4B and molecular exclusion (Sephacryl S-200. Non-reducing SDS-PAGE and gel filtration showed that JcTI-I has approximately 20.0 kDa. Mass spectrometry analysis revealed that the intact molecular mass of JcTI-I is 10.252 kDa. Moreover, JcTI-I is a glycoprotein with 6.4% (m/m carbohydrates, pI of 6.6, N-terminal sequence similarity around 60% to plant albumins and high stability to heat, pH and salinity. JcTI-I presented antibacterial activity against the human pathogenic bacteria Salmonella enterica subspecies enterica serovar choleraesuis and Staphylococcus aureus, with minimum inhibitory concentration (MIC less than 5 µg/mL. Furthermore, JcTI-I did have inhibitory activity against the serine proteases from the tested bacteria. Otherwise, no hemolytic activity of human erythrocytes and signs of acute toxicity to mice were observed for JcTI-I. The results demonstrate the benefits of J. curcas seed cake as a source of trypsin inhibitor with potential for biotechnological application as a new antimicrobial agent against human pathogenic bacteria.

  12. JcTI-I: a novel trypsin inhibitor from Jatropha curcas seed cake with potential for bacterial infection treatment.

    Science.gov (United States)

    Costa, Helen P S; Oliveira, Jose T A; Sousa, Daniele O B; Morais, Janne K S; Moreno, Frederico B; Monteiro-Moreira, Ana Cristina O; Viegas, Ricardo A; Vasconcelos, Ilka M

    2014-01-01

    Jatropha curcas seed cake is a low-value by-product resulting from biodiesel production. The seed cake is highly toxic, but it has great potential for biotechnology applications as it is a repository of biomolecules that could be important in agriculture, medicine, and industry. To explore this potential, a novel trypsin inhibitor called JcTI-I was purified by fractionation of the crude extract with trichloroacetic acid (2.5%, v/v) followed by affinity chromatography (Trypsin-Sepharose 4B) and molecular exclusion (Sephacryl S-200). Non-reducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis and gel filtration showed that JcTI-I has approximately 20.0~kDa. Mass spectrometry analysis revealed that the intact molecular mass of JcTI-I is 10.252~kDa. Moreover, JcTI-I is a glycoprotein with 6.4% (m/m) carbohydrates, pI of 6.6, N-terminal sequence similarity around 60% to plant albumins and high stability to heat, pH, and salinity. JcTI-I presented antibacterial activity against the human pathogenic bacteria Salmonella enterica subspecies enterica serovar choleraesuis and Staphylococcus aureus, with minimum inhibitory concentration less than 5~μg/mL. Furthermore, JcTI-I did have inhibitory activity against the serine proteases from the tested bacteria. Otherwise, no hemolytic activity of human erythrocytes and signs of acute toxicity to mice were observed for JcTI-I. The results demonstrate the benefits of J. curcas seed cake as a source of trypsin inhibitor with potential for biotechnological application as a new antimicrobial agent against human pathogenic bacteria. PMID:24523715

  13. Fungal production of single cell oil using untreated copra cake and evaluation of its fuel properties for biodiesel.

    Science.gov (United States)

    Khot, Mahesh; Gupta, Rohini; Barve, Kadambari; Zinjarde, Smita; Govindwar, Sanjay; Kumar, Ameeta Ravi

    2015-04-01

    This study evaluated the microbial conversion of coconut oil waste, a major agro-residue in tropical countries, into single cell oil (SCO) feedstock for biodiesel production. Copra cake was used as a low-cost renewable substrate without any prior chemical or enzymatic pretreatment for submerged growth of an oleaginous tropical mangrove fungus, Aspergillus terreus IBB M1. The SCO extracted from fermented biomass was converted into fatty acid methyl esters (FAMEs) by transesterification and evaluated on the basis of fatty acid profiles and key fuel properties for biodiesel. The fungus produced a biomass (8.2 g/l) yielding 257 mg/g copra cake SCO with ~98% FAMEs. The FAMEs were mainly composed of saturated methyl esters (61.2%) of medium-chain fatty acids (C12-C18) with methyl oleate (C18:1; 16.57%) and methyl linoleate (C18:2; 19.97%) making up the unsaturated content. A higher content of both saturated FAMEs and methyl oleate along with the absence of polyunsaturated FAMEs with ≥4 double bonds is expected to impart good fuel quality. This was evident from the predicted and experimentally determined key fuel properties of FAMEs (density, kinematic viscosity, iodine value, acid number, cetane number), which were in accordance with the international (ASTM D6751, EN 14214) and national (IS 15607) biodiesel standards, suggesting their suitability as a biodiesel fuel. The low cost, renewable nature, and easy availability of copra cake, its conversion into SCO without any thermochemical pretreatment, and pelleted fungal growth facilitating easier downstream processing by simple filtration make this process cost effective and environmentally favorable. PMID:25341469

  14. Antimicrobial effect of cinnamon (Cinnamomum verum J. Presl bark essential oil in cream-filled cakes and pastries

    Directory of Open Access Journals (Sweden)

    M. Vazirian

    2015-11-01

    Full Text Available Background and objectives: Food poisoning has been always a major concern in health system of every community and cream-filled products are one of the most widespread food poisoning causes in humans. In present study, we examined the preservative effect of the cinnamon oil in cream-filled cakes. Methods: Antimicrobial activity of Cinnamomum verum J. Presl (Cinnamon bark essential oil was examined against five food-borne pathogens (Staphylococcus aureus, Escherichia coli, Candida albicans, Bacillus cereus and Salmonella typhimurium to investigate its potential for use as a natural preservative in cream-filled baked goods. Chemical constituents of the oil were determined by gas chromatography/mass spectrometry. For evaluation of preservative sufficiency of the oil, pathogens were added to cream-filled cakes manually and 1 μL/mL of the essential oil was added to all samples except the blank.  Results: Chemical constituents of the oil were determined by gas chromatography/mass spectrometry and twenty five components were identified where cinnamaldehyde (79.73%, linalool (4.08%, cinnamaldehyde para-methoxy (2.66%, eugenol (2.37% and trans-caryophyllene (2.05% were the major constituents. Cinnamon essential oil showed strong antimicrobial activity against selected pathogens in vitro and the minimum inhibitory concentration values against all tested microorganisms were determined as 0.5 μL/disc except for S. aureus for which, the oil was not effective in tested concentrations. After baking, no observable microorganism was observed in all susceptible microorganisms count in 72h stored samples.  Conclusion: It was concluded that by analysing the sensory quality of the preserved food, cinnamon oil may be considered as a natural preservative in food industry, especially for cream-filled cakes and pastries.

  15. Changes of the antigenic and allergenic properties of a hen's egg albumin in a cake with gamma-irradiated egg white

    International Nuclear Information System (INIS)

    Changes of the antigenicity and allergenicity of a hen's egg albumin (ovalbumin, OVA) in white layer cakes containing egg white gamma-irradiated with 10 or 20 kGy were monitored by an enzyme-linked immunosorbent assay (ELISA), individually formatted with mouse anti-OVA IgG (mouse IgG) and with egg allergic patients' IgE. Mouse IgG recognized OVA in the cakes with irradiated egg white better than that in the control with a non-irradiated one. Whereas, the detected concentrations of intact OVA in the control significantly decreased in the treatments, when determined by IgE-based ELISA. The results appeared to indicate that the antigenicity of the OVA increased, but that the allergenicity was decreased by irradiation and processing. Egg white irradiated for reducing the egg allergy could be used for producing a safer cake from the egg allergy

  16. Colorimetric evaluation of phenolic content and GC-MS characterization of phenolic composition of alimentary and cosmetic argan oil and press cake.

    Science.gov (United States)

    Rojas, Luis B; Quideau, Stéphane; Pardon, Patrick; Charrouf, Zoubida

    2005-11-16

    The global phenolic content of argan oil and press cake samples (alimentary and cosmetic) was evaluated using the Folin-Ciocalteu colorimetric method and the phenolic composition of argan oil (alimentary and cosmetic) and press cake (alimentary) samples were analyzed by GC-MS after extraction with 80:20 (v/v) methanol:water and silylation. Identification of chromatographic peaks was made by mass selective detection. Nineteen simple phenols were detected, 16 in press cake, 6 in the alimentary oil, and 7 in the cosmetic oil, among which 15 compounds [3-hydroxypyridine (3-pyridinol), 6-methyl-3-hydroxypyridine, catechol, resorcinol, 4-hydroxybenzyl alcohol, vanillin, 4-hydroxyphenylacetic acid, vanillyl alcohol, 3,4-dihydroxybenzyl alcohol, 4-hydroxy-3-methoxyphenethyl alcohol, methyl 3,4-dihydroxybenzoate, hydroxytyrosol, protocatechuic acid, epicatechin, and catechin] were identified for the first time in such materials. PMID:16277411

  17. Effect of temperature, moisture, and carbon supplementation on lipase production by solid-state fermentation of soy cake by Penicillium simplicissimum.

    Science.gov (United States)

    Di Luccio, Marco; Capra, Fernando; Ribeiro, Najara P; Vargas, Gean D L P; Freire, Denise M G; de Oliveira, Débora

    2004-01-01

    The production of lipases by Penicillium simplicissimum using solid-state fermentation and soy cake as substrate was investigated. The effects of temperature, cake moisture, and carbon supplementation on lipase production were studied using a two-level experimental plan. Moisture, pH, and lipase activity were followed during fermentation. Statistical analysis of the results was performed to evaluate the effect of the studied variables on the maximum lipase activity. Incubation temperature was the variable that most affected enzyme activity, showing a negative effect. Moisture and carbon supplementation presented a positive effect on activity. It was possible to obtain lipase activity as high as 21 U/g of dry cake in the studied range of process variables. PMID:15054204

  18. Valorization of raspberry seed cake by flash and slow pyrolysis: Product yield and characterization of the liquid and solid fraction

    OpenAIRE

    Smets, Koen; Schreurs, Sonja; Carleer, Robert; Yperman, Jan

    2014-01-01

    The valorization of raspberry seed cake by flash and slow pyrolysis is investigated in this study. During flash pyrolysis, temperature significantly affects the yield and properties of the products. The highest liquid yield (53.6 wt%) is found at 450 degrees C. This liquid has a water content (26.2 wt%), a HHV (18.6 MJ/kg) and a pH-value (3.2) that are comparable to those of pyrolysis liquids produced by flash pyrolysis of lignocellulosic biomass. In terms of added-value chemicals, levoglucos...

  19. Pembuatan Cake Tanpa Gluten Dan Telur Dari Tepung Komposit Beras Ketan, Ubi Kayu, Pati Kentang, Dan Kedelai Dengan Penambahan Hidrokoloid

    OpenAIRE

    Tambunan, Bosvin Abdalla

    2015-01-01

    The research was aimed to study the physical, chemical, and sensory characteristics of cake from composite flour of rice, cassava, potato starch, and soybean with the addition of hydrocolloid. This study used a completely randomized design with two factors, i.e : the proportion of rice flour: cassava flour : potato starch : soybean : xanthan gum in composite flour (T) : (30% : 50% : 15% : 4,5% : 0,5% ; 30% : 45% : 15% : 9,5% : 0,5% ; 30% : 40% : 15% : 14,5% : 0,5% and 100% wheat flour as cont...

  20. Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates

    OpenAIRE

    Peñas, Elena; Martínez Villaluenga, Cristina; Vidal-Valverde, Concepción; Zieliński, Henryk; Frías, Juana

    2013-01-01

    The aim of this study was to evaluate the effect of rye flour extraction rate on the protein amino acids content and protein quality indexes (chemical score, CS, protein efficiency ratio, PER) of traditional rye bread and ginger cake and to compare them with conventional wheat bread. Rye flour with extraction rates of 1000 g/kg and 920 g/kg (F-1000 and F-920, respectively), were used. Amino acid content was determined by HPLC and protein quality indexes were calculated. The results showed tha...

  1. Aspergillus-fermented Jatropha curcas seed cake: proximate composition and effects on biochemical indices in Wistar rats

    OpenAIRE

    FAOZIYAT SULAIMAN ADENIKE; AMINA AHMED EL-IMAM MUSTAPHA; ADEYEMO AFEEZ ADEYEMI; MUHAMMED RIHANAT BUKOLA; SULAIMAN ABIODUN MUINAT; ALIYU ABDULFATTAH ORELOPE; ADEYEMI OLUYOMI STEPHEN

    2014-01-01

    This study evaluated Jatropha curcas seed cake fermented by Aspergillus niger for use as a potential source of protein in animal feed production. Wistar rats were randomly assigned to 4 groups (A–D, of 3 rats each) and fed different protein-rich diets for 4 weeks. Group 1 (control) was fed with soybean as a protein source, while Groups 2, 3, and 4 were given feeds supplemented instead with Aspergillus-fermented J. curcas, unfermented J. curcas, and a mix of Aspergillus-fermented J. curcas and...

  2. Effect of barley or rape seed cake as supplement to silage for high-yielding organic dairy cows

    OpenAIRE

    Mogensen, Lisbeth; Kristensen, Troels

    2002-01-01

    An experiment was carried out to investigate the effects of barley or rape seed cake as supplement to silage given ad libitum on milk production and health of dairy cows. A total of 103 cows were divided into two groups on two farms. Before the experiment, the cows had an average milk yield of 26.9 kg ECM and they were in milk for an average of 99 days. Their average parity was 2.3 and their weight 596 kg. The cows in each group received either solely barley or an isoenergetic mixture of rap...

  3. Supplementation of Carbohydrate to Enhance the α-amylase Production by Bacillus licheniformis ATCC 6346 in Presence of Seed Cakes

    OpenAIRE

    Vengadaramana, A.; Vasanthy, A.; Balakumar, S

    2012-01-01

    Aims: The effect of carbohydrate and amino acids on the production of a-amylase by Bacillus licheniformis ATCC 6346 was investigated. Methodology and results: To find out the influence of carbohydrate the total carbohydrate content of the medium containing different concentration (2-18 g/L) of defatted seed cake powder of sesamum and mustard containing medium was kept constant by the addition of soluble starch separately. The highest a-amylase activity obtained in the medium containing 18g/L ...

  4. ADSORPTION OF METHYLENE BLUE FROM AQUEOUS SOLUTION ON ACTIVATED CARBON PRODUCED FROM SOYBEAN OIL CAKE BY KOH ACTIVATION

    OpenAIRE

    Turgay Tay; Murat Erdem; Burak Ceylan,; Selhan Karagöz

    2012-01-01

    This study presents the adsorption behavior of the methylene blue (MB) dye onto the activated carbon produced from soybean oil cake by chemical activation with KOH at 800 °C. The adsorption isotherms, kinetic models, and thermodynamic parameters of the adsorption were studied. The Langmuir isotherm showed a better fit than the Freundlich isotherm. The adsorption rate was described by pseudo-second-order kinetics. The negative values of ΔG° and the positive values of ΔH° indicate that the adso...

  5. Application of Plackett-Burman Experimental Design for Lipase Production by Aspergillus niger Using Shea Butter Cake

    OpenAIRE

    Aliyu Salihu; Muntari Bala; Bala, Shuaibu M.

    2013-01-01

    Plackett-Burman design was used to efficiently select important medium components affecting the lipase production by Aspergillus niger using shea butter cake as the main substrate. Out of the eleven medium components screened, six comprising of sucrose, (NH4)2SO4, Na2HPO4, MgSO4, Tween-80, and olive oil were found to contribute positively to the overall lipase production with a maximum production of 3.35 U/g. Influence of tween-80 on lipase production was investigated, and 1.0% (v/w) of tween...

  6. Study of the pyrolysis of sludge and sludge/disposal filter cake mix for the production of value added products

    OpenAIRE

    VELGHE, Inge; Carleer, Robert; Yperman, Jan; Schreurs, Sonja

    2013-01-01

    Slow and fast pyrolysis of sludge and sludge/disposal filter cake (FC) mix are performed to investigate the liquid and solid products for their use as value added products. The obtained slow pyrolysis liquid products separate in an oil, a water rich fraction and a valuable crystalline solid 5,5-dimethyl hydantoin. During fast pyrolysis, mainly an oil fraction is formed. Aliphatic acids and amides present in the water rich fractions can be considered as value added products and could be purifi...

  7. The Study on the Cake with Yam Premixed Flour%山药蛋糕预混粉的研制

    Institute of Scientific and Technical Information of China (English)

    宋宏光; 李竹生; 宋娜

    2011-01-01

    山药蛋糕预混粉是指按配方将烘焙所用的部分原辅料预先混合好的复配半成品,蛋糕制作时只需要加水,简化了蛋糕制作工艺。通过对蛋清粉、粉末油脂、山药粉、单甘脂四因素的正交试验研究,以蛋糕制品的感官评值进行正交分析,得出山药蛋糕预混粉的最佳配方为:蛋清粉18%、山药粉8%、单甘酯0.4%、绵白糖20%、食盐0.5%、塔塔粉0.2%、泡打粉0.3%、面粉45%、粉末油脂4%、脱脂奶粉3.5%、香精0.1%。%The cake with yam premixed flour is the half-finished product which mixed the partial raw materials.While it is used for baking,only water needs to be added,so it can make the process simpler.In this paper,the dried egg white,oil powder,yam powder and monoglyceride,which influence on the cake's quality,were studied and the cake mix's essential formula was got through the orthogonal test.Then we carried on the orthogonal analysis by the cake sensory evaluation,and determined the best formula of the cake with yam premixed flour,which is dried egg white 18%,yam powder 8%,monoglyceride 0.4%,sugar 20%,salt 0.5%,tartar powder 0.2%,baking powder 0.3%,flour 45%,oil powder 4%,skimmed milk powder 3.5%,essence 0.1%.

  8. Experimental assessment of toxic phorbol ester in oil, biodiesel and seed cake of Jatropha curcas and use of biodiesel in diesel engine

    International Nuclear Information System (INIS)

    Highlights: ► In the present study toxic phorbol esters were detected in oil and seed cake of Jatropha curcas but not detected in biodiesel using high performance liquid chromatography (HPLC). ► The quantity of phorbol esters in Jatropha curcas oil and cake were amounted to be 2.12 ± 0.02 mg/g and 0.6 ± 0.01 mg/g respectively. ► As jatropha oil is a potential source for biodiesel preparation, huge amount of oil and cake will be generated and hence need to be handled carefully. ► Upon engine study exhaust pollutant such as hydrocarbon, smoke opacity and carbon monoxide reduced substantially. - Abstract: The present study deals with estimation of toxic phorbol esters in Jatropha curcas oil, cake and biodiesel and performance emission of different blends of biodiesel in diesel engine. The jatropha seed was collected from Chattishgarh, India and oil content of the seed kernel was 56.5%, determined by soxhlet apparatus. The oil was subjected to biodiesel preparation by twin step method of acid esterification followed by alkali transesterification. The total conversion of jatropha oil methyl ester (JOME) after reaction was 96.05% from proton nuclear magnetic resonance (1H NMR) studies. The phorbol esters content of oil, cake and biodiesel was determined by high performance liquid chromatography (HPLC, Waters). The phorbol esters content of the oil was more (2.26 ± 0.01 mg/g) than the cake (0.6 ± 0.01 mg/g) but no phorbol esters peak was detected in biodiesel. The performance and emission study of the fuel blends (JB2, JB5 and JB10) with conventional diesel were tested for their use as substitute fuel for a single cylinder direct injection diesel engine at constant speed (1500 rpm). The emissions such as CO, HC and smoke opacity decreased whereas NOx and BSCF increased with biodiesel blends.

  9. Optimization of formula of peanut meal cake by uniform design methodology%均匀设计优化花生粕蛋糕配方

    Institute of Scientific and Technical Information of China (English)

    项雷文; 黄群; 陈文韬

    2013-01-01

    为了用花生粕粉部分代替低筋粉制作花生粕蛋糕,采用单因素实验考察花生粕粉及其他配料对蛋糕品质的影响然后采用均匀设计对花生粕蛋糕的配方进行优化,实验数据进行二次多项式逐步回归模型分析.结果表明,花生粕粉对蛋糕品质影响效果显著,花生粕蛋糕最佳配方为鸡蛋200g、色拉油40g、水32g、花生粕粉15g、低筋粉85 g、白砂糖79g、泡打粉1g、蛋糕油12g.%In order to substitute peanut meal powder for low-gluten flour in the traditional cake formula,the effect of peanut meal powder and other additive were explored in single factor experiments and the additive quality of peanut meal cake, sugar, baking powder and cake-oil were studied through uniform design methodology. The result indicated that the effect of peanut meal powder on cake was remarkable. The optimum formula for peanut meal cake was composed of egg 200g,salad oil 40g,water 32g,peanut meal powder 15g,low-gluten flour 85g,sugar 79g,baking powder 1g,cake-oil 12g.

  10. Optimization of the texture of fat-based spread containing hull-less pumpkin (Cucurbita pepo L.) seed press-cake

    OpenAIRE

    Radočaj Olga F.; Dimić Etelka B.; Vujasinović Vesna B.

    2011-01-01

    Hull-less pumpkin seed press-cake, a by-product of the pumpkin oil pressing process, was used to formulate a fat-based spread which resembled commercial peanut butter; both in the appearance and in texture. In this study, response surface methodology was used to investigate the effects of a commercial stabilizer and cold-pressed hemp oil added to the pumpkin seed press-cake, on the texture of the formulations using instrumental texture profile analysis. The responses were significantly ...

  11. NUTRITIONAL EFFECTIVENESS OF WATER HYACINTH LEAVES COMBINED WITH WHEAT BRAN AND COTTON SEED CAKE ON THE PERFORMANCE OF NILE TILAPIA (OREOCHROMIS NILOTICUS)

    OpenAIRE

    H.M. ADAM SULIEMAN; E. FERENSIO LADO

    2011-01-01

    The aim of this study to evaluate the different levels of water hyacinth plant leaves in the diet of Nile Tilapia and their effect on growth performance so as to eliminate the water hyacinth plant from the Nile and provide a cheap food for fish. In this experiment the dried water hyacinth leaves (Eicchornia crassipse), wheat bran and cotton seed cake were used in different ratio to formulate two experimental diets (A and B). Diet (A) contains 70% wheat bran, 20% cotton seed cake and 10% water...

  12. Thermo-pressing of cake meal from sunflower whole plant, one only operation for two actions : expression of residual oil and molding of biodegradable agromaterials

    OpenAIRE

    Evon, Philippe; Vandenbossche, Virginie; Pontalier, Pierre-Yves; Rigal, Luc

    2012-01-01

    The starting material used in this study was a cake generated during thermo-mechanical fractionation of sunflower (Helianthus annuus L.) whole plant in a Clextral BC 45 (France) twin-screw extruder. It was slightly deoiled (17.6% dry matter for residual oil content), leading to an oil extraction yield of 46.1% (yield based on the residual oil content in cake). As it was a mixture of fibers and proteins, it could be considered as a natural composite that was processed successfully into fiberbo...

  13. Effects of Substituting Soybean Meal for Sunflower Cake in the Diet on the Growth and Carcass Traits of Crossbred Boer Goat Kids

    OpenAIRE

    Palmieri, Adriana Dantas; Oliveira, Ronaldo Lopes; Di Mambro Ribeiro, Cláudio Vaz; Ribeiro, Marinaldo Divino; Ribeiro, Rebeca Dantas Xavier; Leão, André Gustavo; Agy, Mariza Sufiana Faharodine Aly; Ribeiro, Ossival Lolato

    2012-01-01

    The present study was conducted to determine the best level of substitution of soybean meal by sunflower cake in diets for kids through the evaluation of quantitative carcass traits. Thirty-two Boer kids X 1/2 NDB (no defined breed), males, non-castrated, with 4 months of age and initial body weight of 15±3.2 kg, were randomly assigned to individual pens. The treatments contained four substitution levels of soybean meal by sunflower cake (0, 33, 66 and 100% DM). At the end of the experimental...

  14. EFFECT OF FEEDING DIFFERENT LEVELS OF DECORTICATED SUN FLOWER CAKE (Abad Alshames) (Helianthus nnuus L.) ON PERFORMANCE OF SUDAN DESERT GOATS

    OpenAIRE

    H E Hassan; K.M. ELAMIN; A.A. TAMEEM ELDAR; O.H. Arabi

    2011-01-01

    This experiment was conducted to study the effects of replacing groundnut cake with sunflower cake in ruminants feed. The replacement was done at three levels, 0%, 15% and 25%, which were incorporated in three isocaloric, isonitrogenous diets A, B, and C, respectively. Nine male kids of Sudan desert goats at 3-4 months of age and average body weight 18.14 kg wee used in this experiment. The kids were randomly assigned to three treatments (3 animals each), then the animals in each treatment wa...

  15. Preparation and properties of water-soluble anti-caking agents for compound fertilizer%复混肥水溶性防结块剂的制备与性能测试

    Institute of Scientific and Technical Information of China (English)

    史亚龙; 张保林; 袁琳

    2012-01-01

    通过分析复混肥结块的影响因素和表面活性剂-聚合物复配物的防结块机理,开发出一种水溶性复混肥防结块产品.介绍了产品的制备过程及其所具有的特性,并通过吸湿率测定、加速结块、模拟堆压和N溶出率测定等实验完成产品防结块及缓释性能的测定.试验结果显示,在加速结块和模拟堆压条件下防结块率达到90%以上;4 h时N溶出率为85.2%,证明产品的具有较好的防结块性能和一定的缓释性能.%Based on analyzing the reasons of compound fertilizers caking and the anti-caking mechanism of surfactant-polymer mixtures, a kind of water-soluble anti-caking agent is developed. The preparation of water-soluble anti-caking agents and its characteristics are introduced. The anti-caking property and slow-releasing property are carried out by determination of hygroscopic rate, accelerating caking property, analog stacking property and nitrogen release amount. The results show that, the caking rates are over 90% under the condition of accelerating caking and analog stacking. The nitrogen release amount in 4 hours can reach 85. 2%. It indicates that the synthesized anti-caking agent has good anti-caking and slow-release properties, which is beneficial to the compound fertilizer.

  16. [Fast separation and preparation of proteomics samples of human serum using high performance hydrophobic interaction chromatographic cake].

    Science.gov (United States)

    Li, Ying; Bai, Quan; Chen, Gang; Wang, Lili

    2008-05-01

    A method for the fast separation of human serum and enrichment of low abundance proteins was developed using offline 2D liquid chromatography (2D-LC) consisted of chromatographic cake (10 mm x 20 mm i. d.) and reversed-phase liquid chromatography (RPLC). The protein after separation and enrichment was detected using matrix assisted laser desorption/ ionization time of flight mass spectrometry (MALDI-TOF MS). This method was validated by four standard proteins at very low concentration. It was found that the detection limits were 1 pmol/microL for the enriched cytochrome-c and myoglobin, and 0.1 pmol/microL for enriched lysozyme and insulin. This method has been applied to the proteomic research of human serum, and it was found that the signal intensity and the number of detected proteins/peptides in MALDI-TOF MS increased with the increase of the loading sample volume of the human serum on chromatographic cake. A total of 285 fractions (M(r) RPLC was successfully applied to not only the fast separation and preparation of human serum sample with large loading volume in one cycle of analysis, but also the efficient isolation and enrichment of the lower abundance proteins/peptides in human serum. Moreover, it successfully increased the detection efficiency of the low abundance proteins/peptides in human serum with MALDI-TOF MS. PMID:18724670

  17. The effect of olive cake types on lipase production by isolated Rhizopus sp. and process statistical optimization

    Directory of Open Access Journals (Sweden)

    Gholam Khayati

    2013-01-01

    Full Text Available The aim of this work was to study the production of extracellular lipase by solid-state fermentation with different olive cakes varieties including Mary, Shenghe and Yellow from isolated fungi using agro-industries waste such as rice straw, rice barn and wheat straw. The highest yields of enzyme were obtained in solid-state fermentation using rice straw as solid substrate in combination with 40% Mary olive cakes as inducer. The initial screening by using Plackett-Burman's design demonstrated that among the tested factors, lactose and ammonium sulfate of the medium significantly (p < 0.05 enhanced the lipase production. Further optimization of lipase production by isolated fungi in solid-state fermentation by applying response surface methodology was achieved, which revealed these as follows: 0.42 (% w/v for lactose and 0.09 (% w/v for ammonium sulfate. Also the enzyme kinetics parameters, biochemical properties, thermodynamic of thermal deactivation and deactivation rate constant of enzyme were determined.

  18. The Effect of Processing on 14C- Chlofenvinphos Residues in Maize Oil and Bioavailability of its Cake Residues on Rats

    International Nuclear Information System (INIS)

    Maize seed obtained from 14C-chlofenvinphos treated plants contained 0.12 % of the applied dose. The insecticide residues in crude oil, methanol and coke amounted to 10 %, 6 % and 69 %, respectively of original residues inside the seeds.The 14C activity in the crude oil could be a gradual reduced by the refining processes. The alkali treatment and bleaching steps are more effective steps in the refining processes remove about (63 %). The refined oil contained only about 17 % of the 14C-residues originally present. The major residues in processed oil contain parent compound, in addition to five metabolites of the insecticide. When rats fed the extracted seeds (cake), the bound residues were found to be considerably bioavailable. After feeding rats for 5 days with the cake, a substantial amount of 14C-residues was eliminated in the urine (59.5 %), while about 20 % was excreted in the feces. About 15 % of the radioactivity was distribution among various organs

  19. Hydrothermal liquefaction of de-oiled Jatropha curcas cake using Deep Eutectic Solvents (DESs) as catalysts and co-solvents.

    Science.gov (United States)

    Alhassan, Yahaya; Kumar, Naveen; Bugaje, Idris M

    2016-01-01

    Biomass liquefaction using ionic liquids (ILs) as catalysts has received appreciable attention, in renewable fuels and chemicals production, recently. However, issues associated with the production cost, long reaction time and use of volatile solvents are undeniably challenging. Thus, Deep Eutectic Solvents (DESs) emerged as promising and potential ILs substitutes. The hydrothermal liquefaction of de-oiled Jatropha curcas cake was catalyzed by four synthesized DESs as catalysts and co-solvents for selective extraction. Proximate and ultimate analyses including ash, moisture and carbon contents of bio-crude produced varied slightly. The higher heating values found ranges from 21.15 ± 0.82 MJ/kg to 24.30 ± 0.98 MJ/kg. The bio-crude yields obtained using ChCl-KOH DES was 43.53 wt% and ChCl-p-TsOH DES was 38.31 wt%. Bio-crude yield using ChCl-FeCl3 DES was 30.80 wt%. It is suggested that, the selectivity of bio-crude could be improved, by using DESs as catalyst and co-solvent in HTL of biomass such as de-oiled J. curcas cake. PMID:26276400

  20. Fatty Acid Profile of Milk and Cheese from Dairy Cows Supplemented a Diet with Palm Kernel Cake

    Directory of Open Access Journals (Sweden)

    Ronaldo Oliveira

    2015-08-01

    Full Text Available Lipid supplements (oilseeds vegetables are included in ruminant diet to increase its energy density and improve fatty acid composition of milk and consequently of fresh cheese. Milk and cheeses were evaluated from crossbred Holstein × Zebu, fed diets enriched with 0%, 25%, 50%, and 75% inclusion levels of palm kernel cake in concentrated supplement, which were supplied daily (3.0 kg. Milk and fresh cheese (p = 0.001 fatty acids C12:0 exhibited quadratic negative values. Milk fatty acids C13:0, C20:0, C18:2t10c12, and C20:2n-6 presented positive quadratic values. The milk C18:2n-6 decreased linearly and in fresh cheese exhibited an increasing linear effect (p = 0.016. However, the fatty acids grouped in milk fat were not affected. The medium-chain fatty acids varied negatively and quadratically (p = 0.045. There was no effect on milk and fresh cheese chemical composition (p > 0.05. The milk fat was increased (p = 0.0065 quadratically (minimum point of 24.7%. Thus, the addition of palm kernel cake to cow diets negatively altered the fatty acid profile, it raises the percentage of lauric (C12 and tridecanoic (C13 acids fat which is not beneficial to human health from a nutraceutical perspective, although it did not influence the atherogenicity index.