WorldWideScience

Sample records for chocolate liquor

  1. 21 CFR 163.111 - Chocolate liquor.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Chocolate liquor. 163.111 Section 163.111 Food and... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.111 Chocolate liquor. (a) Description. (1) Chocolate liquor is the solid or semiplastic food prepared by finely...

  2. Influence of Starter Cultures, Fermentation Techniques, and Acetic Acid on the Volatile Aroma and Sensory Profile of Cocoa Liquor and Chocolate

    DEFF Research Database (Denmark)

    Crafack, Michael

    of acetic acid concentration on the generation of flavour precursors and volatile aroma compounds in cocoa beans subjected to incubation in acetic acid buffers. (GTG)5-based rep-PCR fingerprinting in combination with 26S rRNA (D1/D2 region) and actin gene sequencing revealed that during the first 12 hours...... chocolates were characterised as fruity, acid and bitter with berry, yoghurt and balsamic flavours. Despite differences in the volatile aroma profile, the inoculated chocolates could not be distinguished from a spontaneously fermented control in a triangle test by a panel of un-trained judges. Arguably...

  3. Chocolate Maths!

    Science.gov (United States)

    Jones, Margaret; Underwood, Val

    2007-01-01

    In this article, the authors describe a varied day of stimulating mathematics with key stage 2 learners--all revolving around chocolate. They used a variety of stimuli organized around the chocolate theme. A whole day was spent on using and applying mathematics, and the exercise proved to be enjoyable for both staff and pupils. The children…

  4. Chocolate Numbers

    OpenAIRE

    Ji, Caleb; Khovanova, Tanya; Park, Robin; Song, Angela

    2015-01-01

    In this paper, we consider a game played on a rectangular $m \\times n$ gridded chocolate bar. Each move, a player breaks the bar along a grid line. Each move after that consists of taking any piece of chocolate and breaking it again along existing grid lines, until just $mn$ individual squares remain. This paper enumerates the number of ways to break an $m \\times n$ bar, which we call chocolate numbers, and introduces four new sequences related to these numbers. Using various techniques, we p...

  5. Chocolate rheology

    Directory of Open Access Journals (Sweden)

    Estela Vidal Gonçalves

    2010-12-01

    Full Text Available Rheology is the science that studies the deformation and flow of solids and fluids under the influence of mechanical forces. The rheological measures of a product in the stage of manufacture can be useful in quality control. The microstructure of a product can also be correlated with its rheological behavior allowing for the development of new materials. Rheometry permits attainment of rheological equations applied in process engineering, particularly unit operations that involve heat and mass transfer. Consumer demands make it possible to obtain a product that complies with these requirements. Chocolate industries work with products in a liquid phase in conching, tempering, and also during pumping operations. A good design of each type of equipment is essential for optimum processing. In the design of every process, it is necessary to know the physical characteristics of the product. The rheological behavior of chocolate can help to know the characteristics of application of the product and its consumers. Foods are generally in a metastable state. Their texture depends on the structural changes that occur during processing. Molten chocolate is a suspension with properties that are strongly affected by particle characteristics including not only the dispersed particles but also the fat crystals formed during chocolate cooling and solidification. Chocolate rheology is extensively studied, and it is known that chocolate texture and stability is strongly affected by the presence of specific crystals

  6. The Science of Chocolate

    Energy Technology Data Exchange (ETDEWEB)

    McShea, Andy [COO and head Scientist, Theo Chocolate, Seattle, WA

    2011-04-19

    Explore the chemistry of chocolate and how the chemistry relates to the flavor and effects of chocolate on the human body and why, even after 3,400 years of cocoa consumption, chocolate remains somewhat of a mystery.

  7. Conching Chocolate

    Science.gov (United States)

    Hunter, Gary L.; Chaikin, Paul; Blanco, Elena; Poon, Wilson

    2014-03-01

    ``Conching'' is an intermediate step in the processing of chocolate where hydrophilic solid particles, such as sugar and milk proteins, are aggressively mixed into a fatty, fluid phase containing emulsifier, e.g. molten cocoa butter with lecithin. During conching, the system evolves from a fine powder to a coarser granulated material and ultimately into a thick cohesive paste. Our goal is to better understand the evolution of chocolate during conching and the transition from an effectively dry to a wet or immersed granular material. In particular, we focus on how mixing times change in response to variations in solid particle volume fractions and emulsifier concentration. As a function of volume fraction, mixing times are well-described by a conventional form that diverges at a finite volume fraction. Furthermore, mixing times can be collapsed onto a universal curve as a function of mixing speed and emulsifier concentration.

  8. The Story of Chocolate

    Institute of Scientific and Technical Information of China (English)

    王希玲

    2004-01-01

    American-made chocolates and cocoa products number in the hundreds1. There hides a fascinating2 story behind this wonderful product. To tell that story and provide a better understanding of the chocolate industry and its long-standing traditions is the purpose of this article. The Story of Chocolate is essentially a layman's3 introduction to the subject. It will provide readers an opportunity to view the industry as a whole4.

  9. Chocolate com simetrias

    OpenAIRE

    Teixeira, Ricardo Emanuel Cunha

    2015-01-01

    O chocolate é uma das delícias favoritas dos mais gulosos. (...) Mas existem outras formas de apreciar o chocolate, para além do recurso ao paladar. A exploração das simetrias que encontramos em muitos bombons de chocolate também pode constituir uma atividade altamente motivadora. Analisamos, de seguida, as simetrias de alguns bombons de uma conhecida marca regional. (...)

  10. Plasma antioxidants from chocolate

    OpenAIRE

    Serafini, M.; Bugianesi, R.; Maiani, G; Valtuena, S.; De Santis, S.; Crozier, A.

    2003-01-01

    There is some speculation that dietary flavonoids from chocolate, in particular (-)epicatechin, may promote cardiovascular health as a result of direct antioxidant effects or through antithrombotic mechanisms. Here we show that consumption of plain, dark chocolate results in an increase in both the total antioxidant capacity and the (-)epicatechin content of blood plasma, but that these effects are markedly reduced when the chocolate is consumed with milk or if milk is incorporated as milk ch...

  11. Chocolate--A Sweet Conundrum.

    Science.gov (United States)

    Beckett, Stephen

    1988-01-01

    Presented is a brief history of manufacturing chocolate and an outline of production methods. Describes laboratory techniques used to monitor liquid chocolate viscosity. Discusses a simple experiment which can be performed in the classroom. (Author/CW)

  12. Chocolate as a Revolutionary Beverage

    OpenAIRE

    Moats, Jean; Freeman, Rebecca

    2016-01-01

    In terms of chocolate revolutionary can mean many things, from the cultural aspect to the change in the way chocolate is prepared. In this paper revolutionary stands for the idea of change, specifically the change in chocolate beverages over time. This change can be seen especially in the variety of flavours that have been and are currently being added to chocolate. Why has there been such a change in this popular drink? What makes it revolutionary in terms of flavours. This interdisciplinary...

  13. The Sweetest Chocolate Milk

    Science.gov (United States)

    Newton, Kristie J.

    2010-01-01

    Using a nonroutine problem can be an effective way to encourage students to draw on prior knowledge, work together, and reach important conclusions about the mathematics they are learning. This article discusses a problem on the mathematical preparation of chocolate milk which was adapted from an old book of puzzles (Linn 1969) and has been used…

  14. Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

    DEFF Research Database (Denmark)

    Crafack, Michael; Keul, Hanna; Eskildsen, Carl Emil Aae;

    2014-01-01

    cultures on the formation of flavour precursors, composition of volatile aroma compounds and sensory profile was investigated in cocoa inoculated with cultures encompassing a highly aromatic strain of Pichia kluyveri or a pectinolytic strain of Kluyveromyces marxianus, and compared to commercially......The sensory quality of chocolate is widely determined by the qualitative and quantitative composition of volatile compounds resulting from microbial metabolism during fermentation, and Maillard reactions taking place during drying, roasting and conching. The influence of applying mixed starter...... in roasted cocoa liquors and finished chocolates. 19 of the 56 volatile compounds identified in the chocolates were found in significantly higher amounts in the tray fermented sample, whilst significantly higher amounts of 2-methoxyphenol was measured in the two inoculated chocolates. The P. kluyveri...

  15. Replacement of cocoa butter with cocoa butter - like fat from modified palm oil in coating chocolate

    Directory of Open Access Journals (Sweden)

    Jitbunjerdkul, S.

    2007-07-01

    Full Text Available Chocolate is a confectionery product, mainly containing cocoa mass or liquor, cocoa butter (CB and sugar. Nowadays vegetable fats and modified oil are used instead of CB in chocolate products to lower the cost and to obtain the varieties of products with different characteristics and textures. Cocoa butter-like fat from modified palm oil (CBFMPO at different levels of CB replacement (60,80 and 100% were used to develop a formulation of coating chocolate. When physical and sensory properties were evaluated, the viscosity and coating ability on biscuit sticks were remarkedly decreased with increasing CBFMPO content. Hedonic mean scores of mouthfeel and coating ability of the chocolate containing 100% CBFMPO were greater than those of chocolate containing 60 and 80% CBFMPO (p<0.05. During storage of biscuit sticks dipped in the chocolate coating (chocolate containing 100% CBFMPO at room temperature (27-29oC and low temperature (20-22oC for 30 days, blooming (as shown by whiteness index occurred to a greater extent at higher temperature. At both storage temperatures, the intensity scores of glossiness and hedonic mean scores of overall liking of samples decreased but intensity scores of off-odor increased during the first 6 of days storage (p<0.05.

  16. Learning Biochemistry by Chocolate

    Directory of Open Access Journals (Sweden)

    M.C Guedes

    2006-07-01

    Full Text Available Both sensations and biochemical reactions taken place or promoted during ingestion of chocolate were the motivation for  investigating  the  organic  compounds  present  in  this  source.  Cocoa  and  chocolate  are  composed  by  several substances , among them, aminoacids and alkaloids.The objective of this investigation was to purpose a contextured approach  of  biochemistry  through  the  sensations  and  reactions  involving  aminoacids,  theobromine  and  hormones. Methodology: 1. Theoretical part:  constituted  by theoretical  and tutorial classes  about aminoacids, theobromine and hormones  involved  at  the  metabolism;  2.  Questionary:  ten  questions  based  upon  theoretical  classes,  personal sensations  and  general  aspects  of chocolate;  3.Lecture:  Cientific  articles  searched  in  periodics  by  own  students  as well  as  newspaper  reports;  4.  Experimental:  Laboratory  experiments  including  extraction,  characterization, spectrometric quantification  after  specific reactions  and identification by  Rf  comparison with  standards  on TLC  from cocoa  almonds  and  both  powder  cocoa  and  chocolate.  The  study  was  applied  in  30  students  from  a  chemistry college. Results: The results pointed out to a higher frequency of the students and to a increased interest  from them by   biochemistry  issues  and  cientific  lectures,  as  well  as  a  satisfactory  acquirement  of  theoretical  and  practice knowledge of aminoacids and hormones, spectrometry and chromatography. Conclusion: A contextured approach is quite positive for learning biochemistry to chemists.

  17. 21 CFR 163.135 - Buttermilk chocolate.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Buttermilk chocolate. 163.135 Section 163.135 Food... Buttermilk chocolate. (a) Description. Buttermilk chocolate is the food that conforms to the standard of identity, and is subject to the requirements for label declaration of ingredients for milk chocolate...

  18. Estudo do liquor de cupuaçu Study of cupuassu liquor

    Directory of Open Access Journals (Sweden)

    Kelly de Oliveira Cohen

    2005-03-01

    Full Text Available O cupuaçu (Theobroma grandiflorum Schum, que é um fruto amazônico, vem conquistando a cada ano mais espaço no mercado nacional e internacional com a comercialização de sua polpa. Suas sementes, consideradas como subproduto, vem despertando interesse não só no mundo científico como pelas indústrias. Sabe-se que, a partir das sementes, pode-se obter produtos análogos aos oriundos das sementes de cacau, seguindo as mesmas etapas de processamento. Dentre esses produtos tem-se o liquor de cupuaçu, semelhante ao liquor de cacau que é um dos ingredientes da formulação do chocolate. Este trabalho teve como objetivo o estudo da obtenção e caracterização física, química e físico-química do liquor de cupuaçu. Obteve-se três amostras de liquor de cupuaçu, cada qual partindo de lotes diferentes de fermentação. Foram avaliados a composição centesimal e o comportamento reológico. O liquor de cupuaçu apresentou alto teor de lipídios (63,93 a 66,51% e alto valor calórico (677,35 a 691,17kcal/100g. O teor de proteínas variou de 8,95 a 10,31%. A viscosidade plástica de Casson diminuiu com o aumento de temperatura. A distribuição do tamanho das partículas influenciou nas diferenças de viscosidades entre as amostras, havendo maior redução de viscosidade plástica com o aumento da temperatura nas amostras que apresentaram maior diâmetro de partículas. A gordura de cupuaçu apresentou comportamento newtoniano à 40ºC.Cupuassu (Theobroma grandiflorum Schum is an amazon fruit, that each year is conquering more space in national and international market with the commercialization of its pulp. Its seeds, considered as subproducts, are arousing interest not only in the scientific world but also in the industry. It's known that from those seeds, it can be obtained analogous products as those cocoa seeds, following the same stages of processing. Among those products there is the cupuassu liquor, similar to cocoa liquor that is one

  19. Russian chocolate products market

    OpenAIRE

    Осина, Г.

    2012-01-01

    В статье дан обзор рынка шоколадных изделий, особенностей рынка. Факты, влияющие на конъюнктуру рынка. Перспективы развития сегмента шоколадной продукцииThere is a review of the market chocolate products. The main factors of influence to market demand and supply balance. Chocolate market segment develop perspectives

  20. Chemical treatment of liquors

    International Nuclear Information System (INIS)

    A liquor, which may contain heavy metal species, e.g. U or Pu, is passed along a pipeline provided with a cascade of fluidic mixing devices for adding a reagent or reagents. Pipeline sections are disposed downstream of mixing devices dimensioned so that the liquor and reagent(s) are afforded a residence time for reaction as they flow through it. The mixed liquor/reagent(s) are then fed into a settling vessel from which part of the contents is fed to a centrifugal separator to effect liquid/solid separation. A proportion of the solid separated is recycled back to the cascaded mixing pipeline to provide nuclei to enhance precipitation and/or increase concentration of a constituent, such as a floc-forming agent, used in the treatment of the liquor. (author)

  1. PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULAN DARI BEBERAPA DAERAH DI INDONESIA [Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Regions in Indonesia

    Directory of Open Access Journals (Sweden)

    Intan Kusumaningrum*

    2014-06-01

    Full Text Available The objective of this research was to compare the aroma profiles and flavor sensory qualities of three cocoa liquors obtained from different regions in Indonesia, namely East Java, South Sulawesi and Bali. The Ghanaian cocoa liquor was used as the reference. The aroma of cocoa liquors was extracted by using a Solid Phase Microextraction (SPME, followed by detection with Gas Chromatography-Mass Spectrometry/Olfactometry (GC-MS/O with the Nassal Impact Frequency (NIF method. A total of 28 aroma active compounds in the cocoa liquors were identified, where in 21, 19, 22 and 18 compounds were detected in East Java, Bali, South Sulawesi and Ghana liquors, respectively. The profiles of these three liquors were not only different from one another but were also different from the reference. East Java liquor had a specific aroma of strong chocolate, enriched with creamy, caramel and coffee bean aroma, whileBali liquor was dominated by creamy, caramel and sweet, and South Sulawesi liquor was specified by its sweet green aroma. The aroma sensory characteristic was evaluated by descriptive test, presenting the aroma of nutty, acid, caramel, earthy and chocolate, while the taste sensory attributes included astringency, bitterness and acidity. The sensory profile analysis was carried out by applying a Quantitative Descriptive Analysis (QDA method. Accompired with preference and ranking tests were also conducted. Among the three cocoa liquors, the sensory profile of South Sulawesi was the most similar to that of Ghanaian cocoa liquor. However, the cocoa liquor from Bali and East Java cocoa were more preferred comparing to the liquor from South Sulawesi.

  2. Chocolate: (un)healthy source of polyphenols?

    OpenAIRE

    Rimbach, Gerald; Egert, Sarah; de Pascual-Teresa, Sonia

    2010-01-01

    There is recent epidemiological evidence that chocolate consumption may improve vascular health. Furthermore, several small-scale human intervention studies indicate that habitual chocolate intake enhances the production of vasodilative nitric oxide and may lower blood pressure. It is hypothesized that potential beneficial effects of chocolate on vascular health are at least partly mediated by cocoa polyphenols including procyanidins. Based on cell culture studies, molecular targets of chocol...

  3. Chocolate provides a unique sensory experience: uncovering the secret of the ‘chocolate craving’

    OpenAIRE

    Mara P. Squicciarini; Swinnen, Johan

    2016-01-01

    We are constantly being told that chocolate is bad for our health– but is it bad for our mind? Mara P. Squicciarini and Johan Swinnen share an excerpt from their book, The Economics of Chocolate, which provides an economic analysis, as well as an interdisciplinary overview on all things chocolate. Here they explore the benefits of chocolate consumption and the impact chocolate cravings have on our moods.

  4. 21 CFR 163.123 - Sweet chocolate.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Sweet chocolate. 163.123 Section 163.123 Food and... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.123 Sweet chocolate. (a) Description. (1) Sweet chocolate is the solid or semiplastic food prepared by intimately mixing and...

  5. 21 CFR 163.124 - White chocolate.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false White chocolate. 163.124 Section 163.124 Food and... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.124 White chocolate. (a) Description. (1) White chocolate is the solid or semiplastic food prepared by intimately mixing and...

  6. 21 CFR 163.130 - Milk chocolate.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Milk chocolate. 163.130 Section 163.130 Food and... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.130 Milk chocolate. (a) Description. (1) Milk chocolate is the solid or semiplastic food prepared by intimately mixing and...

  7. Hysteresis in the phase transition of chocolate

    Science.gov (United States)

    Ren, Ruilong; Lu, Qunfeng; Lin, Sihua; Dong, Xiaoyan; Fu, Hao; Wu, Shaoyi; Wu, Minghe; Teng, Baohua

    2016-01-01

    We designed an experiment to reproduce the hysteresis phenomenon of chocolate appearing in the heating and cooling process, and then established a model to relate the solidification degree to the order parameter. Based on the Landau-Devonshire theory, our model gave a description of the hysteresis phenomenon in chocolate, which lays the foundations for the study of the phase transition behavior of chocolate.

  8. Analysis of consumer behavior at chocolate purchase

    Directory of Open Access Journals (Sweden)

    Dagmar Kozelová

    2014-02-01

    Full Text Available At food purchase consumer is affected by several factors. In this work analysis of consumer behavior at chocolate purchase was performed involving 277 respondents. Statistical testing of results was performed by Chi - Square statistic, correlations have been tested with use of the Cramer's coefficient. It was found, that 86% of respondents consume chocolate. Factors affecting respondents at purchase were recommendations of friends, acquaintances (32%, brand of chocolate (24%, price (16%, personal experience (12%, health restrictions and allergies (11%. Less important factors when choosing chocolates are flavor (4%, nutritional quality (3%, country of origin (2% and chocolate packaging (1%. In the consumption of chocolate moderate correlation among various categories of economic activity of respondents was confirmed. Chocolate was consumed mainly by respondents whose monthly income ranges from 801 to 1001 €. We found that consumers prefer milk chocolate followed by dark and white at the end. In terms of gender the most commonly was chocolate consumed by women, once to three times a week. The same frequency of chocolate consumption dominates at the categories of students and employee. Expenses frequently spent to buy chocolates were from 1-3 € per week by young people (18-23 years and middle age generation of people (46-55 years. Normal 0 21 false false false CS JA X-NONE

  9. The true Price of Chocolate?

    NARCIS (Netherlands)

    Ingram, V.J.; Chocoloney, T.

    2015-01-01

    Chocolate prices generally do not incorporate many of the environmental and social externalities, costs which are incurred as the main ingredients such as cocoa and sugar move from farms, to factories to consumers. Nor do prices reflect the benefits of non-conventional production and alternative mod

  10. Chocolate and medicine: dangerous liaisons?

    Science.gov (United States)

    Lippi, Donatella

    2009-01-01

    According to ancient Mayan texts, cocoa is of divine origin and is considered a gift from the gods. In the Classic period of Mayan civilization (250-900 a.d.), ground cocoa seeds were mixed with seasonings to make a bitter, spicy drink that was believed to be a health-promoting elixir. The Aztecs believed that cocoa pods symbolized life and fertility, and that eating the fruit of the cocoa tree allowed them to acquire wisdom and power. Cocoa was said to have nourishing, fortifying, and aphrodisiac qualities. Pre-Columbian societies were known to use chocolate as medicine, too. The appreciation and popularity of chocolate fluctuated over the centuries since its introduction to Europe from the New World. Now, recent evidence has begun to erase the poor reputation that chocolate had acquired in the past few decades and is restoring its former status. Chocolate is no longer deemed a guilty pleasure, and it may have positive health benefits when eaten in moderation as part of a balanced diet. PMID:19818277

  11. Claims about Cocoa: Can Chocolate Really Be Good for You?

    Science.gov (United States)

    ... our exit disclaimer . Subscribe Claims About Cocoa Can Chocolate Really Be Good for You? Many of us ... Ringing in Your Ears? Wise Choices Links Eating Chocolate If you don’t eat chocolate now, the ...

  12. Resisting chocolate temptation using a brief mindfulness strategy

    OpenAIRE

    Jenkins, K. T.; Tapper, K.

    2014-01-01

    Objectives: We examined the effects of two mindfulness-based strategies on chocolate consumption amongst individuals who were trying to reduce the amount of chocolate they consumed. Methods: Participants (n = 137) were allocated to one of three conditions and employed either cognitive defusion, acceptance, or relaxation (control) techniques to help them resist chocolate over 5 days. During this period, they carried a bag of chocolates with them and recorded any chocolate or chocolate-rela...

  13. Coffee and chocolate in danger.

    Science.gov (United States)

    Gross, Michael

    2014-06-01

    As a rapidly growing global consumer base appreciates the pleasures of coffee and chocolate and health warnings are being replaced by more encouraging sounds from medical experts, their supply is under threat from climate change, pests and financial problems. Coffee farmers in Central America, in particular, are highly vulnerable to the impact of climate change, made worse by financial insecurity. Michael Gross reports. PMID:24944039

  14. Ingredientes usados na indústria de chocolates Ingredients used in chocolate industry

    OpenAIRE

    Marissol Richter; Suzana Caetano da Silva Lannes

    2007-01-01

    Chocolate é um produto comumente consumido, sendo que sua produção tem aumentado nos últimos anos. Produzir chocolates requer um entendimento do consumidor. Os tipos preferidos de chocolate variam em cada país. Os diferentes sabores e usos para o chocolate refletem a história da indústria dos diferentes lugares. O sabor do chocolate é parcialmente determinado pela química do produto. O sabor depende da liberação dos compostos aromáticos, enquanto que a textura é uma função da maneira como o m...

  15. Chocolate: A Marvelous Natural Product of Chemistry

    Science.gov (United States)

    Tannenbaum, Ginger

    2004-01-01

    The study of chocolate, a natural product, can be beneficial for the chemistry students as they ask frequently about the relevancy of their chemistry classes. The history of chocolate, its chemical and physical changes during processing, its composition, different crystalline forms, tempering and its viscosity are discussed.

  16. 33 CFR 117.959 - Chocolate Bayou.

    Science.gov (United States)

    2010-07-01

    ... 33 Navigation and Navigable Waters 1 2010-07-01 2010-07-01 false Chocolate Bayou. 117.959 Section 117.959 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF HOMELAND SECURITY BRIDGES DRAWBRIDGE OPERATION REGULATIONS Specific Requirements Texas § 117.959 Chocolate Bayou. The draw of the...

  17. Teaching Quality Control with Chocolate Chip Cookies

    Science.gov (United States)

    Baker, Ardith

    2014-01-01

    Chocolate chip cookies are used to illustrate the importance and effectiveness of control charts in Statistical Process Control. By counting the number of chocolate chips, creating the spreadsheet, calculating the control limits and graphing the control charts, the student becomes actively engaged in the learning process. In addition, examining…

  18. Wireless 3D Chocolate Printer

    Directory of Open Access Journals (Sweden)

    FROILAN G. DESTREZA

    2014-02-01

    Full Text Available This study is for the BSHRM Students of Batangas State University (BatStateU ARASOF for the researchers believe that the Wireless 3D Chocolate Printer would be helpful in their degree program especially on making creative, artistic, personalized and decorative chocolate designs. The researchers used the Prototyping model as procedural method for the successful development and implementation of the hardware and software. This method has five phases which are the following: quick plan, quick design, prototype construction, delivery and feedback and communication. This study was evaluated by the BSHRM Students and the assessment of the respondents regarding the software and hardware application are all excellent in terms of Accuracy, Effecitveness, Efficiency, Maintainability, Reliability and User-friendliness. Also, the overall level of acceptability of the design project as evaluated by the respondents is excellent. With regard to the observation about the best raw material to use in 3D printing, the chocolate is good to use as the printed material is slightly distorted,durable and very easy to prepare; the icing is also good to use as the printed material is not distorted and is very durable but consumes time to prepare; the flour is not good as the printed material is distorted, not durable but it is easy to prepare. The computation of the economic viability level of 3d printer with reference to ROI is 37.14%. The recommendation of the researchers in the design project are as follows: adding a cooling system so that the raw material will be more durable, development of a more simplified version and improving the extrusion process wherein the user do not need to stop the printing process just to replace the empty syringe with a new one.

  19. 21 CFR 163.140 - Skim milk chocolate.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Skim milk chocolate. 163.140 Section 163.140 Food... milk chocolate. (a) Description. Skim milk chocolate is the food that conforms to the standard of identity, and is subject to the requirements for label declaration of ingredients for milk chocolate...

  20. Changes in procyanidins and tannin concentration as affected by cocoa liquor roasting

    Directory of Open Access Journals (Sweden)

    Misnawi Jati

    2009-08-01

    Full Text Available Changes in cocoa procyanidins and tannin concentration as affected by cocoa liquor roasting were studied by heating up cocoa liquor of fermented beans containing 58 g kg-1 of polyphenols and the same liquor which was enriched with crude polyphenols, extracted from freeze-dried unfermented cocoa beans to a final concentration of 170 g kg-1. The liquors were roasted at 120 OC for 15, 25, 35 and 45 min with three replications. Result of the study showed that cocoa bean polyphenol was resistant against high temperature during heating of cocoa liquor 120 OC for up to 45 min. The resistance was stronger with the unfermented cocoa bean polyphenol than with fermented cocoa. High temperature promoted a small quantity of monomers up to pentamers of the fermented cocoa bean polyphenol to polymerize into higher oligomers, but did not with unfermented cocoa bean polyphenol. These results imply that the problem of lack in cocoa flavor in terms high astringency and bitterness due to high polyphenol content cannot be overcome by the application of high temperature during chocolate processing, meanwhile cocoa bean polyphenol could still give beneficial as an antioxidant even after high temperature application.Key words: Cocoa bean, polyphenol, procyanidin, tannin, roasting, antioxidant, flavor, astringency.

  1. Effects of olfactory sense on chocolate craving.

    Science.gov (United States)

    Firmin, Michael W; Gillette, Aubrey L; Hobbs, Taylor E; Wu, Di

    2016-10-01

    In the present study, we assessed the effect of the olfactory sense on chocolate craving in college females. Building on previous research by Kemps and Tiggemann (2013), we hypothesized that a fresh scent would decrease one's craving level for chocolate food. While the precursor study only addressed the decrease of chocolate craving, we also hypothesized that a sweet scent would increase one's craving level for chocolate foods. In the present experiment, participants rated their craving levels after viewing images of chocolate foods and inhaling essential oils: one fresh (Slique™ essence), and one sweet (vanilla). Results supported both of the hypotheses: inhaling a fresh scent reduced females' craving levels; similarly, when a sweet scent was inhaled, the participants' craving levels for chocolate food increased. These findings are particularly beneficial for women seeking weight loss and the findings can be applied in contexts such as weight loss programs, therapy, and maintenance programs, even beyond college settings. The results are particularly useful for helping women regarding stimuli that might serve as triggers for chocolate cravings. PMID:27395410

  2. Electrorheology leads to healthier and tastier chocolate.

    Science.gov (United States)

    Tao, Rongjia; Tang, Hong; Tawhid-Al-Islam, Kazi; Du, Enpeng; Kim, Jeongyoo

    2016-07-01

    Chocolate is one of the most popular food types and flavors in the world. Unfortunately, at present, chocolate products contain too much fat, leading to obesity. Although this issue was called into attention decades ago, no actual solution was found. To bypass this critical outstanding problem, two manufacturers introduced some low-calorie fats to substitute for cocoa butter. Somehow, their products are not allowed in most countries. Here we show that this issue is deeply related to the basic science of soft matter, especially to the viscosity of liquid suspension and maximally random jammed (MRJ) density. When the concentration of cocoa solid is high, close to the MRJ density, removing a small amount of fat will jam the chocolate flow. Applying unconventional electrorheology to liquid chocolate with applied field in the flow direction, we aggregate the cocoa particles into prolate spheroids in micrometers. This microstructure change breaks the rotational symmetry, reduces liquid chocolate's viscosity along the flow direction, and increases its MRJ density significantly. Hence the fat level in chocolate can be effectively reduced. We are expecting a new class of healthier and tastier chocolate soon. PMID:27325758

  3. Fluorine content of several brands of chocolate bars and chocolate cookies found in Brazil

    OpenAIRE

    Buzalaf Marília Afonso Rabelo; Granjeiro José Mauro; Cardoso Vanessa Eid da Silva; Silva Thelma Lopes da; Olympio Kelly Polido Kaneshiro

    2003-01-01

    Chocolate bars and chocolate cookies are foodstuffs highly appreciated by children. The possibility of having fluorine (F) among their components, associated with an excessive consumption, may make them decisive contributors to the total daily F intake. Thus, they could participate in the establishment of dental fluorosis. The aim of this study was to analyze the fluorine concentration [F] of the chocolates bars (CB) Baton, Confeti, Garoto Ball, Kinder Ovo, M&M?s, Milkybar, Nescau, Nescau Bal...

  4. Beneficial effects of chocolate on cardiovascular health | Efectos beneficiosos del chocolate en la salud cardiovascular

    OpenAIRE

    Gómez Juaristi, Miren; L. González-Torres; Bravo, Laura; Vaquero, M. Pilar; Bastida, Sara; Sánchez-Muniz, F. J.

    2011-01-01

    Since ancient times, numerous health beneficial effects have been attributed to chocolate, closing up its consumption to a therapeutic use. The present study reviews some relevant studies about chocolate (and its bioactive compounds) on some cardiovascular risk factors and stresses the need of future studies. The consumption of cocoa/ chocolate (i) increases plasma antioxidant capacity, (ii) diminishes platelet function and inflammation, and (iii) decreases diastolic and systolic arterial pre...

  5. Pomegranate liquor preparation and analysis

    OpenAIRE

    Galego, Ludovina; Leticia M. Estevinho; Silva, José Paulo

    2012-01-01

    The pomegranate (Punica granatum L.) liquor has been produced for several centuries in the south of Portugal, mainly in the mountain areas. The “Assaria” variety is the preferred cultivar due to its organoleptic properties and high arils to peel ratio. Wild pomegranates are also widely distributed but, despite the health benefits that have been associated to the fruits, they continue to be unappreciated for consumption. Liquor preparation is a very good alternative for wild pomegranate fruits...

  6. Kraft black liquor delivery systems

    Energy Technology Data Exchange (ETDEWEB)

    Adams, T.N.; Empie, H.L.; Obuskovic, N.; Spielbauer, T.M.

    1990-02-01

    Improvement of spray nozzles for black liquor injection into kraft recovery furnaces is expected to result from obtaining a controlled, well-defined droplet size distribution. Work this year has centered on defining the capabilities of commercial black liquor nozzles currently in use. Considerations of the observed mechanism of droplet formation suggest a major revision is needed in the theory of how droplets form from these nozzles. High resolution, high sensitivity video has been shown to be superior to flash x-ray as a technique for measuring the droplet size distribution as well as the formation history. An environmentally sound spray facility capable of spraying black liquor at temperatures up to normal firing conditions is being constructed before data acquisition continues. Preliminary correlations have been developed between liquor properties, nozzle design, and droplet size. Three aspects of nozzle design have been investigated: droplet size distribution, fluid sheet thickness, and flow and pressure drop characteristics. The standard deviation about the median droplet size for black liquor is nearly the same as the for a wide variety of other fluids and nozzle types. Preliminary correlation for fluid sheet thickness on the plate of a splashplate nozzle show the strong similarities of black liquor to other fluids. The flow and pressure drop characteristic of black liquor nozzle, follow a simple two-term relationship similar to other flow devices. This means that in routine mill operation of black liquor nozzles only the fluid acceleration in the nozzle is important, viscous losses are quiet small. 21 refs., 53 figs., 10 tabs.

  7. Staging quantum cryptography with chocolate balls

    OpenAIRE

    Svozil, Karl

    2005-01-01

    Moderated by a director, laymen and students are encouraged to assume the role of quanta and enact a quantum cryptographic protocol. The performance is based on a generalized urn model capable of reproducing complementarity even for classical chocolate balls.

  8. Staging quantum cryptography with chocolate balls

    CERN Document Server

    Svozil, K

    2006-01-01

    Moderated by a director, laymen and students are encouraged to assume the role of quanta and enact a quantum cryptographic protocol. The performance is based on a generalized urn model capable of reproducing complementarity even for classical chocolate balls.

  9. Garlic, Chocolate, or Tomatoes for (Pre-) Hypertension?

    OpenAIRE

    Ried K

    2011-01-01

    Aged garlic extract, dark chocolate, or lycopene-rich tomato products have been linked with blood pressure-lowering properties in hypertensive people. There is consistent evidence for garlic supplements, in particular in the form of Kyolic® aged garlic extract, to be effective in lowering blood pressure comparable to first-line standard antihypertensive medication. Dark chocolate appears to be beneficial for blood pressure reduction as well, albeit to a lesser extent than Kyolic®. L...

  10. Chocolate Bars Based on Human Nutritional Requirements

    OpenAIRE

    Robson, Anthony

    2013-01-01

    International audience Key Points * The nutritional value of chocolate bars should be based on the nutritional value of the low energy dense late Paleolithic human diet to help reduce mental ill health, obesity, and other postprandial insults. * Current chocolate bars have a high energy density (>2 kcal/g). * Cocoa can be sweetened by the addition of calorie-free Purefruit™ (Tate & Lyle) monk fruit ( Siraitia grosvenorii ) extract. PUREFRUIT™ is approximately 200 times sweeter than sugar a...

  11. Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.

    Science.gov (United States)

    Harwood, Meriel L; Loquasto, Joseph R; Roberts, Robert F; Ziegler, Gregory R; Hayes, John E

    2013-08-01

    Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

  12. Efectos beneficiosos del chocolate en la salud cardiovascular Beneficial effects of chocolate on cardiovascular health

    Directory of Open Access Journals (Sweden)

    M. Gómez-Juaristi

    2011-04-01

    Full Text Available Desde la antigüedad se ha atribuido al chocolate propiedades saludables que lo han aproximado más hacia un uso terapéutico que alimentario. El presente trabajo revisa algunos estudios relevantes de los efectos del chocolate (y sus componentes activos sobre diferentes factores de riesgo cardiovascular y señala la necesidad de futuros estudios. El consumo de cacao/chocolate (i incrementa la actividad antioxidante, (ii modula la función plaquetaria e inflamación y (iii disminuye la presión arterial sistólica y diastólica. Aunque no existe consenso sobre la cantidad óptima a consumir, puede sugerirse que el consumo diario de chocolate rico en cacao (y polifenoles es una buena elección para reducir, al menos parcialmente, el riesgo cardiovascular. No obstante, son necesarios más estudios que profundicen sobre la biodisponibilidad y mecanismos de acción de los componentes activos del chocolate. El estudio de la interacción del chocolate y sus componentes con genes candidatos aportará información fundamental de los individuos "diana" que podrían beneficiarse del potencial efecto saludable del chocolate en el tratamiento cardiovascular.Since ancient times, numerous health beneficial effects have been attributed to chocolate, closing up its consumption to a therapeutic use. The present study reviews some relevant studies about chocolate (and its bioactive compounds on some cardiovascular risk factors and stresses the need of future studies. The consumption of cocoa/ chocolate (i increases plasma antioxidant capacity, (ii diminishes platelet function and inflammation, and (iii decreases diastolic and systolic arterial pressures. Data currently available indicate that daily consumption of cocoa-rich chocolate (rich in polyphenols may at least partially lower cardiovascular disease risk. Further studies are required in order to establish the bioavailability and mechanisms of action of bioactive compounds in chocolate. The study of the

  13. Rejection Thresholds in Chocolate Milk: Evidence for Segmentation

    OpenAIRE

    Harwood, Meriel L.; Gregory R Ziegler; Hayes, John E.

    2012-01-01

    Bitterness is generally considered a negative attribute in food, yet many individuals enjoy some bitterness in products like coffee or chocolate. In chocolate, bitterness arises from naturally occurring alkaloids and phenolics found in cacao. Fermentation and roasting help develop typical chocolate flavor and reduce the intense bitterness of raw cacao by modifying these bitter compounds. As it becomes increasingly common to fortify chocolate with `raw' cacao to increase the amount of healthfu...

  14. From pralines to multinationals. The economic history of Belgian chocolate

    OpenAIRE

    Garrone, Maria; Pieters, Hannah; Swinnen, Jo

    2015-01-01

    Belgium is associated with high-quality chocolate products and Belgian companies play an important role in cocoa processing. However, in historical perspective the global success and reputation of Belgian chocolate is a relatively recent phenomenon. Especially since the 1980s exports of "Belgian chocolates" have grown exponentially. We document the growth of the sector and discuss its determinants. Today, the very concept of "Belgian chocolate" faces challenges, as successful companies have b...

  15. Measuring and modelling the structure of chocolate

    Science.gov (United States)

    Le Révérend, Benjamin J. D.; Fryer, Peter J.; Smart, Ian; Bakalis, Serafim

    2015-01-01

    The cocoa butter present in chocolate exists as six different polymorphs. To achieve the desired crystal form (βV), traditional chocolate manufacturers use relatively slow cooling (differential equations describes the kinetics of fat crystallisation. The parameters were obtained by fitting the model to a set of DSC curves. The heat transfer equations were coupled to the kinetic model and solved using commercially available CFD software. A method using single crystal XRD was developed using a novel subtraction method to quantify the cocoa butter structure in chocolate directly and results were compared to the ones predicted from the model. The model was proven to predict phase change temperature during processing accurately (±1°C). Furthermore, it was possible to correctly predict phase changes and polymorphous transitions. The good agreement between the model and experimental data on the model geometry allows a better design and control of industrial processes.

  16. Chocolate Milk Consequences: A Pilot Study Evaluating the Consequences of Banning Chocolate Milk in School Cafeterias

    OpenAIRE

    Hanks, Andrew S.; Just, David R; Brian Wansink

    2014-01-01

    OBJECTIVES: Currently, 68.3% of the milk available in schools is flavored, with chocolate being the most popular (61.6% of all milk). If chocolate milk is removed from a school cafeteria, what will happen to overall milk selection and consumption? METHODS: In a before-after study in 11 Oregon elementary schools, flavored milk-which will be referred to as chocolate milk-was banned from the cafeteria. Milk sales, school enrollment, and data for daily participation in the National School Lunch P...

  17. Efectos beneficiosos del chocolate en la salud cardiovascular Beneficial effects of chocolate on cardiovascular health

    OpenAIRE

    M. Gómez-Juaristi; L. González-Torres; L. Bravo; M. P. Vaquero; Bastida, S.; Sánchez-Muniz, F. J.

    2011-01-01

    Desde la antigüedad se ha atribuido al chocolate propiedades saludables que lo han aproximado más hacia un uso terapéutico que alimentario. El presente trabajo revisa algunos estudios relevantes de los efectos del chocolate (y sus componentes activos) sobre diferentes factores de riesgo cardiovascular y señala la necesidad de futuros estudios. El consumo de cacao/chocolate (i) incrementa la actividad antioxidante, (ii) modula la función plaquetaria e inflamación y (iii) disminuye la presión a...

  18. Influence of label information on dark chocolate acceptability.

    Science.gov (United States)

    Torres-Moreno, M; Tarrega, A; Torrescasana, E; Blanch, C

    2012-04-01

    The aim of the present work was to study how the information on product labels influences consumer expectations and their acceptance and purchase intention of dark chocolate. Six samples of dark chocolate, varying in brand (premium and store brand) and in type of product (regular dark chocolate, single cocoa origin dark chocolate and high percentage of cocoa dark chocolate), were evaluated by 109 consumers who scored their liking and purchase intention under three conditions: blind (only tasting the products), expected (observing product label information) and informed (tasting the products together with provision of the label information). In the expected condition, consumer liking was mainly affected by the brand. In the blind condition, differences in liking were due to the type of product; the samples with a high percentage of cocoa were those less preferred by consumers. Under the informed condition, liking of dark chocolates varied depending on both brand and type of product. Premium brand chocolates generated high consumer expectations of chocolate acceptability, which were fulfilled by the sensory characteristics of the products. Store brand chocolates created lower expectations, but when they were tasted they were as acceptable as premium chocolates. Claims of a high percentage of cocoa and single cocoa origin on labels did not generate higher expectations than regular dark chocolates. PMID:22198318

  19. Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences

    OpenAIRE

    Harwood, Meriel L.; Loquasto, Joseph R.; Roberts, Robert F.; Gregory R Ziegler; Hayes, John E.

    2013-01-01

    Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes det...

  20. How different chocolate brands influence our chocolate perception and buying behavior?

    OpenAIRE

    Mitrovic, Jelena

    2014-01-01

    Master in Marketing This master dissertation is based on a research conducted in order to answer the question ‘How different chocolate brands influence our chocolate perception and buying behavior?’. This research was conducted with a sample of 101 respondents through a structured questionnaire. All data acquired were analyzed in the SPSS software, due to its huge potential to compare different variables, that is, different aspects of data. The main aim of this research is to compare...

  1. The medicinal use of chocolate in early North America.

    Science.gov (United States)

    Pucciarelli, Deanna L; Grivetti, Louis E

    2008-10-01

    The medicinal use of chocolate has a long history in North America dating back to the 16th century. From Mesoamerican Codices and European Treatises scholars have determined that for hundreds of years the beverage called chocolate was administered to the sick and prescribed homeopathically to prevent illness. Yet, little scholarship exists that focuses on medicinal chocolate usage in early North America (18th-19th century). This paper examines medical practices during this era and associated medicinal norms with special attention given to chocolate/cocoa usage. Given the current scientific attention on the relationship between dark chocolate consumption and heart disease attenuation it is timely to investigate and chronicle America's medical forebears' understanding of, and practices related to, the medicinal use of chocolate. Indeed, there is a significant amount of literature to suggest that chocolate was used for wellness and to treat illness. PMID:18683818

  2. Chocolate milk consequences: a pilot study evaluating the consequences of banning chocolate milk in school cafeterias.

    Directory of Open Access Journals (Sweden)

    Andrew S Hanks

    Full Text Available OBJECTIVES: Currently, 68.3% of the milk available in schools is flavored, with chocolate being the most popular (61.6% of all milk. If chocolate milk is removed from a school cafeteria, what will happen to overall milk selection and consumption? METHODS: In a before-after study in 11 Oregon elementary schools, flavored milk-which will be referred to as chocolate milk-was banned from the cafeteria. Milk sales, school enrollment, and data for daily participation in the National School Lunch Program (NSLP were compared year to date. RESULTS: Total daily milk sales declined by 9.9% (p<0.01. Although white milk increased by 161.2 cartons per day (p<0.001, 29.4% of this milk was thrown away. Eliminating chocolate milk was also associated with 6.8% fewer students eating school lunches, and although other factors were also involved, this is consistent with the notion of psychological reactance. CONCLUSIONS: Removing chocolate milk from school cafeterias may reduce calorie and sugar consumption, but it may also lead students to take less milk overall, drink less (waste more of the white milk they do take, and no longer purchase school lunch. Food service managers need to carefully weigh the costs and benefits of eliminating chocolate milk and should consider alternative options that make white milk more convenient, attractive, and normal to choose.

  3. Miss Chocolate and Messrs Ice-eream

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    Aroti was an Indian girl. She went to school in England. She was put in a class where all the children were white, and she suddenly found herself surrounded by a gang of boys all shouting,“Miss Chocolate! Miss Chocolate!” They expectedher to hurst into tears.

  4. Diabetes and chocolate: friend or foe?

    Science.gov (United States)

    Mellor, Duane D; Sathyapalan, Thozhukat; Kilpatrick, Eric S; Atkin, Stephen L

    2015-11-18

    Polyphenols and other compounds found in cocoa and chocolate have therapeutic potential in the management of diabetes in humans. Polyphenol benefits have been proposed supported by in vitro studies, animal work, and clinical trials, which have been conducted mostly in healthy volunteers. The energy-dense formulations of many cocoa and chocolate products, which can be up to 50% sugar by weight, have given the perception that chocolate may be harmful through its contribution to obesity. A review of both clinical trial databases and published literature yielded 15 registered trials and 7 published studies. The published data interventions reported are diverse and vary widely in quality, including poor selection of control products or inadequate blinding procedures. There are also inconsistencies in reporting of data with limited information on the effect of cocoa and chocolate supplementation on weight and glycemic control despite the potential benefits reported with respect to the cardiovascular risk factors of endothelial function and lipids. More studies are required powered for primary clinical outcomes together with the development of standardized product formulations that optimize the dose of polyphenols within a palatable and energy-restricted product. PMID:25775252

  5. Chocolate: Reading across the Five C's

    Science.gov (United States)

    Schneider, Jody

    2007-01-01

    The reading and literacy focus of a unit that centers on chocolate can provide a context for using the interpretive mode of the communication standard from the "National Standards in Foreign Language Education." This article presents a thematic unit that is applicable to all languages and adaptable to any level. Inspired by Woodlands' all-school…

  6. Testing the Fracture Behaviour of Chocolate

    Science.gov (United States)

    Parsons, L. B.; Goodall, R.

    2011-01-01

    In teaching the materials science aspects of physics, mechanical behaviour is important due to its relevance to many practical applications. This article presents a method for experimentally examining the toughness of chocolate, including a design for a simple test rig, and a number of experiments that can be performed in the classroom. Typical…

  7. Mycobiota of cocoa: From farm to chocolate

    DEFF Research Database (Denmark)

    Copetti, Marina V.; Iamanaka, Beatriz T.; Frisvad, Jens Christian;

    2011-01-01

    The present work was carried out to study the mycobiota of cocoa beans from farm to chocolate. Four hundred and ninety-four samples were analyzed at various stages of cocoa processing: (i) primary stage at the farm (fermentation, drying, and storage), (ii) secondary stage at processing (testa, ni...

  8. MANAGEMENT OF CHOCOLATE MASS STRUCTURE CREATION

    Directory of Open Access Journals (Sweden)

    Chernykh I. A.

    2015-05-01

    Full Text Available In the article the processes of chocolate masses, which are determined by the kinetics of the interaction of the dispersed phase through the layer of the dispersion medium, i.e., determined by surface phenomena at the interface, were examined. The results of the study of surface-active properties of sunflower activated phospholipids and dietary supplements "Vitol", which were performed on the model of structured systems. A theoretical and experimental study of the development of practical recommendations for the use of surface-active substances in the production of chocolate masses is given. The ability of dietary supplements "Vitol" and PAF to control the properties of structured disperse systems, which include chocolate mass, was found out. It is shown that the input of sunflower activated phospholipid and dietary supplements "Vitol" to chocolate masses in certain quantities leads to a significant change in the nature of the deformation behavior of chocolate masses. The behavior of thin layers of cocoa butter, PAF and BAA "Vitol" on various liquid surfaces was introduced. The study was carried out by monolayers. The obtained results showed that increasing the pH of the substrate a surface pressure increases, and the film stretches and tends to spread. It has been shown that the injection of surfactant to cocoa butter film facilitates the spreading of water on cocoa butter. It is found that PAF and especially BAA "Vitol" pose the greatest surface pressure, and the most stable and dense layers comparing to other surfactants. Study of the properties of thin layers of cocoa butter and BAA "Vitol" liquid surfaces showed that dietary supplements "Vitol" significantly increases the ability to spread cocoa butter films on the surface of the water

  9. 27 CFR 31.203 - Possession of used liquor bottles.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Possession of used liquor... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS ALCOHOL BEVERAGE DEALERS Reuse and Possession of Used Liquor Bottles § 31.203 Possession of used liquor bottles. The possession of used liquor bottles by any...

  10. Combustion properties of Kraft Black Liquors

    Energy Technology Data Exchange (ETDEWEB)

    Frederick, W.J. Jr.; Hupa, M. (Aabo Akademi, Turku (Finland))

    1993-04-01

    In a previous study of the phenomena involved in the combustion of black liquor droplets a numerical model was developed. The model required certain black liquor specific combustion information which was then not currently available, and additional data were needed for evaluating the model. The overall objectives of the project reported here was to provide experimental data on key aspects of black liquor combustion, to interpret the data, and to put it into a form which would be useful for computational models for recovery boilers. The specific topics to be investigated were the volatiles and char carbon yields from pyrolysis of single black liquor droplets; a criterion for the onset of devolatilization and the accompanying rapid swelling; and the surface temperature of black liquor droplets during pyrolysis, combustion, and gasification. Additional information on the swelling characteristics of black liquor droplets was also obtained as part of the experiments conducted.

  11. Fluorine content of several brands of chocolate bars and chocolate cookies found in Brazil Conteúdo de flúor em diversas marcas de chocolate e bolachas de chocolate encontradas no Brasil

    OpenAIRE

    Marília Afonso Rabelo Buzalaf; José Mauro Granjeiro; Vanessa Eid da Silva Cardoso; Thelma Lopes da Silva; Kelly Polido Kaneshiro Olympio

    2003-01-01

    Chocolate bars and chocolate cookies are foodstuffs highly appreciated by children. The possibility of having fluorine (F) among their components, associated with an excessive consumption, may make them decisive contributors to the total daily F intake. Thus, they could participate in the establishment of dental fluorosis. The aim of this study was to analyze the fluorine concentration [F] of the chocolates bars (CB) Baton, Confeti, Garoto Ball, Kinder Ovo, M&M’s, Milkybar, Nescau, Nescau Bal...

  12. Chocolate in History: Food, Medicine, Medi-Food

    OpenAIRE

    Donatella Lippi

    2013-01-01

    Throughout history, chocolate has been used to treat a wide variety of ailments, and in recent years, multiple studies have found that chocolate can have positive health effects, providing evidence to a centuries-long established use; this acknowledgement, however, did not have a straight course, having been involved in religious, medical and cultural controversies. Christian Europe, in fact, feared the exhilarating effects of new drinks, such as chocolate, coffee and tea. Therefore, these be...

  13. Chocolate agar, a differential medium for gram-positive cocci.

    OpenAIRE

    Gunn, B. A.

    1984-01-01

    Reactions incurred on chocolate agar by gram-positive cocci were correlated with species identity. Darkening and clearing of the medium was usually associated with the species Staphylococcus epidermidis, Staphylococcus aureus, Staphylococcus simulans, and Streptococcus faecalis. Yellowing of chocolate agar was associated with alpha-hemolytic species of Streptococcus. The study demonstrated that reactions occurring on chocolate agar are useful in identifying gram-positive cocci.

  14. A clinical trial gone awry: the Chocolate Happiness Undergoing More Pleasantness (CHUMP) study

    OpenAIRE

    Chan, Kevin

    2007-01-01

    The randomized controlled trial is the “gold standard” for evaluating the benefits and harms of interventions. The Chocolate Happiness Undergoing More Pleasantness (CHUMP) study was designed to compare the effects of dark chocolate, milk chocolate and normal chocolate consumption on happiness. Although the intention-to-treat analysis showed that participants who received either dark or milk chocolate were happier than those who received no additional chocolate, the actual-consumption analysis...

  15. Causticizing for Black Liquor Gasifiers

    Energy Technology Data Exchange (ETDEWEB)

    Scott Sinquefeld; James Cantrell; Xiaoyan Zeng; Alan Ball; Jeff Empie

    2009-01-07

    The cost-benefit outlook of black liquor gasification (BLG) could be greatly improved if the smelt causticization step could be achieved in situ during the gasification step. Or, at a minimum, the increase in causticizing load associated with BLG could be mitigated. A number of chemistries have been proven successful during black liquor combustion. In this project, three in situ causticizing processes (titanate, manganate, and borate) were evaluated under conditions suitable for high temperature entrained flow BLG, and low temperature steam reforming of black liquor. The evaluation included both thermodynamic modeling and lab experimentation. Titanate and manganate were tested for complete direct causticizing (to thus eliminate the lime cycle), and borates were evaluated for partial causticizing (to mitigate the load increase associated with BLG). Criteria included high carbonate conversion, corresponding hydroxide recovery upon hydrolysis, non process element (NPE) removal, and economics. Of the six cases (three chemistries at two BLG conditions), only two were found to be industrially viable: titanates for complete causticizing during high temperature BLG, and borates for partial causticizing during high temperature BLG. These two cases were evaluated for integration into a gasification-based recovery island. The Larsen [28] BLG cost-benefit study was used as a reference case for economic forecasting (i.e. a 1500 tpd pulp mill using BLG and upgrading the lime cycle). By comparison, using the titanate direct causticizing process yielded a net present value (NPV) of $25M over the NPV of BLG with conventional lime cycle. Using the existing lime cycle plus borate autocausticizing for extra capacity yielded a NPV of $16M.

  16. REFRACTORY FOR BLACK LIQUOR GASIFIERS

    Energy Technology Data Exchange (ETDEWEB)

    William L. Headrick Jr; Musa Karakus; Jun Wei

    2005-03-01

    The University of Missouri-Rolla will identify materials that will permit the safe, reliable and economical operation of combined cycle gasifiers by the pulp and paper industry. The primary emphasis of this project will be to resolve the material problems encountered during the operation of low-pressure high-temperature (LPHT) and low-pressure low-temperature (LPLT) gasifiers while simultaneously understanding the materials barriers to the successful demonstration of high-pressure high-temperature (HPHT) black liquor gasifiers. This study will define the chemical, thermal and physical conditions in current and proposed gasifier designs and then modify existing materials and develop new materials to successfully meet the formidable material challenges. Resolving the material challenges of black liquor gasification combined cycle technology will provide energy, environmental, and economic benefits that include higher thermal efficiencies, up to three times greater electrical output per unit of fuel, and lower emissions. In the near term, adoption of this technology will allow the pulp and paper industry greater capital effectiveness and flexibility, as gasifiers are added to increase mill capacity. In the long term, combined-cycle gasification will lessen the industry's environmental impact while increasing its potential for energy production, allowing the production of all the mill's heat and power needs along with surplus electricity being returned to the grid. An added benefit will be the potential elimination of the possibility of smelt-water explosions, which constitute an important safety concern wherever conventional Tomlinson recovery boilers are operated. Developing cost-effective materials with improved performance in gasifier environments may be the best answer to the material challenges presented by black liquor gasification. Refractory materials may be selected/developed that either react with the gasifier environment to form protective

  17. Chocolate tablet aspects of cytherean Meshkenet Tessera

    Science.gov (United States)

    Raitala, J.

    1993-01-01

    Meshkenet Tessera structures were mapped from Magellan data and several resemblances to chocolate tablet boudinage were found. The complex fault sets display polyphase tectonic sequences of a few main deformation phases. Shear and tension have contributed to the areal deformation. Main faults cut the 1600-km long Meshkenet Tessera highland into bar-like blocks which have ridge and groove pattern oriented along or at high angles to the faults. The first approach to the surface block deformation is an assumption of initial parallel shear faulting followed by a chocolate tablet boudinage. Major faults which cut Meshkenet Tessera into rectangular blocks have been active repetitively while two progressive or superposed boudinage set formations have taken place at high angles during the relaxational or flattening type deformation of the area. Chocolate tablet boudinage is caused by a layer-parallel two-dimensional extension resulting in fracturing of the competent layer. Such structures, defined by two sets of boudin neck lines at right angles to each other, have been described by a number of authors. They develop in a flattening type of bulk deformation or during superposed deformation where the rock is elongated in two dimensions parallel to the surface. This is an attempt to describe and understand the formation and development of structures of Meshkenet Tessera which has complicated fault structures.

  18. REFRACTORY FOR BLACK LIQUOR GASIFIERS

    Energy Technology Data Exchange (ETDEWEB)

    William L. Headrick Jr; Musa Karakus; Xiaoting Liang

    2005-07-01

    The University of Missouri-Rolla will identify materials that will permit the safe, reliable and economical operation of combined cycle gasifiers by the pulp and paper industry. The primary emphasis of this project will be to resolve the material problems encountered during the operation of low-pressure high-temperature (LPHT) and low-pressure low-temperature (LPLT) gasifiers while simultaneously understanding the materials barriers to the successful demonstration of high-pressure high-temperature (HPHT) black liquor gasifiers. This study will define the chemical, thermal and physical conditions in current and proposed gasifier designs and then modify existing materials and develop new materials to successfully meet the formidable material challenges. Resolving the material challenges of black liquor gasification combined cycle technology will provide energy, environmental, and economic benefits that include higher thermal efficiencies, up to three times greater electrical output per unit of fuel, and lower emissions. In the near term, adoption of this technology will allow the pulp and paper industry greater capital effectiveness and flexibility, as gasifiers are added to increase mill capacity. In the long term, combined-cycle gasification will lessen the industry's environmental impact while increasing its potential for energy production, allowing the production of all the mill's heat and power needs along with surplus electricity being returned to the grid. An added benefit will be the potential elimination of the possibility of smelt-water explosions, which constitute an important safety concern wherever conventional Tomlinson recovery boilers are operated. Developing cost-effective materials with improved performance in gasifier environments may be the best answer to the material challenges presented by black liquor gasification. Refractory materials may be selected/developed that either react with the gasifier environment to form protective

  19. Refractory for Black Liquor Gasifiers

    Energy Technology Data Exchange (ETDEWEB)

    William L. Headrick Jr; Alireza Rezaie; Xiaoting Liang; Musa Karakus; Jun Wei

    2005-12-01

    The University of Missouri-Rolla identified materials that permit the safe, reliable and economical operation of combined cycle gasifiers by the pulp and paper industry. The primary emphasis of this project was to resolve the material problems encountered during the operation of low-pressure high-temperature (LPHT) and low-pressure low-temperature (LPLT) gasifiers while simultaneously understanding the materials barriers to the successful demonstration of high-pressure high-temperature (HPHT) black liquor gasifiers. This study attempted to define the chemical, thermal and physical conditions in current and proposed gasifier designs and then modify existing materials and develop new materials to successfully meet the formidable material challenges. Resolving the material challenges of black liquor gasification combined cycle technology will provide energy, environmental, and economic benefits that include higher thermal efficiencies, up to three times greater electrical output per unit of fuel, and lower emissions. In the near term, adoption of this technology will allow the pulp and paper industry greater capital effectiveness and flexibility, as gasifiers are added to increase mill capacity. In the long term, combined-cycle gasification will lessen the industry's environmental impact while increasing its potential for energy production, allowing the production of all the mill's heat and power needs along with surplus electricity being returned to the grid. An added benefit will be the potential elimination of the possibility of smelt-water explosions, which constitute an important safety concern wherever conventional Tomlinson recovery boilers are operated. Developing cost-effective materials with improved performance in gasifier environments may be the best answer to the material challenges presented by black liquor gasification. Refractory materials were selected or developed that reacted with the gasifier environment to form protective surfaces in

  20. REFRACTORY FOR BLACK LIQUOR GASIFIERS

    Energy Technology Data Exchange (ETDEWEB)

    William L. Headrick Jr; Musa Karakus; Xiaoting Liang; Alireza Rezaie

    2004-07-01

    The University of Missouri-Rolla will identify materials that will permit the safe, reliable and economical operation of combined cycle gasifiers by the pulp and paper industry. The primary emphasis of this project will be to resolve the material problems encountered during the operation of low-pressure high-temperature (LPHT) and low-pressure low-temperature (LPLT) gasifiers while simultaneously understanding the materials barriers to the successful demonstration of high-pressure high-temperature (HPHT) black liquor gasifiers. This study will define the chemical, thermal and physical conditions in current and proposed gasifier designs and then modify existing materials and develop new materials to successfully meet the formidable material challenges. Resolving the material challenges of black liquor gasification combined cycle technology will provide energy, environmental, and economic benefits that include higher thermal efficiencies, up to three times greater electrical output per unit of fuel, and lower emissions. In the near term, adoption of this technology will allow the pulp and paper industry greater capital effectiveness and flexibility, as gasifiers are added to increase mill capacity. In the long term, combined-cycle gasification will lessen the industry's environmental impact while increasing its potential for energy production, allowing the production of all the mill's heat and power needs along with surplus electricity being returned to the grid. An added benefit will be the potential elimination of the possibility of smelt-water explosions, which constitute an important safety concern wherever conventional Tomlinson recovery boilers are operated. Developing cost-effective materials with improved performance in gasifier environments may be the best answer to the material challenges presented by black liquor gasification. Refractory materials may be selected/developed that either react with the gasifier environment to form protective

  1. REFRACTORY FOR BLACK LIQUOR GASIFIERS

    Energy Technology Data Exchange (ETDEWEB)

    William L. Headrick Jr; Musa Karakus; Xiaoting Liang; Jun Wei

    2005-04-01

    The University of Missouri-Rolla will identify materials that will permit the safe, reliable and economical operation of combined cycle gasifiers by the pulp and paper industry. The primary emphasis of this project will be to resolve the material problems encountered during the operation of low-pressure high-temperature (LPHT) and low-pressure low-temperature (LPLT) gasifiers while simultaneously understanding the materials barriers to the successful demonstration of high-pressure high-temperature (HPHT) black liquor gasifiers. This study will define the chemical, thermal and physical conditions in current and proposed gasifier designs and then modify existing materials and develop new materials to successfully meet the formidable material challenges. Resolving the material challenges of black liquor gasification combined cycle technology will provide energy, environmental, and economic benefits that include higher thermal efficiencies, up to three times greater electrical output per unit of fuel, and lower emissions. In the near term, adoption of this technology will allow the pulp and paper industry greater capital effectiveness and flexibility, as gasifiers are added to increase mill capacity. In the long term, combined-cycle gasification will lessen the industry's environmental impact while increasing its potential for energy production, allowing the production of all the mill's heat and power needs along with surplus electricity being returned to the grid. An added benefit will be the potential elimination of the possibility of smelt-water explosions, which constitute an important safety concern wherever conventional Tomlinson recovery boilers are operated. Developing cost-effective materials with improved performance in gasifier environments may be the best answer to the material challenges presented by black liquor gasification. Refractory materials may be selected/developed that either react with the gasifier environment to form protective

  2. REFRACTORY FOR BLACK LIQUOR GASIFIERS

    Energy Technology Data Exchange (ETDEWEB)

    William L. Headrick Jr; Musa Karakus; Xiaoting Liang; Jun Wei

    2005-01-01

    The University of Missouri-Rolla will identify materials that will permit the safe, reliable and economical operation of combined cycle gasifiers by the pulp and paper industry. The primary emphasis of this project will be to resolve the material problems encountered during the operation of low-pressure high-temperature (LPHT) and low-pressure low-temperature (LPLT) gasifiers while simultaneously understanding the materials barriers to the successful demonstration of high-pressure high-temperature (HPHT) black liquor gasifiers. This study will define the chemical, thermal and physical conditions in current and proposed gasifier designs and then modify existing materials and develop new materials to successfully meet the formidable material challenges. Resolving the material challenges of black liquor gasification combined cycle technology will provide energy, environmental, and economic benefits that include higher thermal efficiencies, up to three times greater electrical output per unit of fuel, and lower emissions. In the near term, adoption of this technology will allow the pulp and paper industry greater capital effectiveness and flexibility, as gasifiers are added to increase mill capacity. In the long term, combined-cycle gasification will lessen the industry's environmental impact while increasing its potential for energy production, allowing the production of all the mill's heat and power needs along with surplus electricity being returned to the grid. An added benefit will be the potential elimination of the possibility of smelt-water explosions, which constitute an important safety concern wherever conventional Tomlinson recovery boilers are operated. Developing cost-effective materials with improved performance in gasifier environments may be the best answer to the material challenges presented by black liquor gasification. Refractory materials may be selected/developed that either react with the gasifier environment to form protective

  3. Refractory for Black Liquor Gasifiers

    Energy Technology Data Exchange (ETDEWEB)

    William L. Headrick Jr; Musa Karakus; Xiaoting Liang

    2005-10-01

    The University of Missouri-Rolla identified materials that permit the safe, reliable and economical operation of combined cycle gasifiers by the pulp and paper industry. The primary emphasis of this project was to resolve the material problems encountered during the operation of low-pressure high-temperature (LPHT) and low-pressure low-temperature (LPLT) gasifiers while simultaneously understanding the materials barriers to the successful demonstration of high-pressure high-temperature (HPHT) black liquor gasifiers. This study attempted to define the chemical, thermal and physical conditions in current and proposed gasifier designs and then modify existing materials and develop new materials to successfully meet the formidable material challenges. Resolving the material challenges of black liquor gasification combined cycle technology will provide energy, environmental, and economic benefits that include higher thermal efficiencies, up to three times greater electrical output per unit of fuel, and lower emissions. In the near term, adoption of this technology will allow the pulp and paper industry greater capital effectiveness and flexibility, as gasifiers are added to increase mill capacity. In the long term, combined-cycle gasification will lessen the industry's environmental impact while increasing its potential for energy production, allowing the production of all the mill's heat and power needs along with surplus electricity being returned to the grid. An added benefit will be the potential elimination of the possibility of smelt-water explosions, which constitute an important safety concern wherever conventional Tomlinson recovery boilers are operated. Developing cost-effective materials with improved performance in gasifier environments may be the best answer to the material challenges presented by black liquor gasification. Refractory materials were selected/developed that either react with the gasifier environment to form protective surfaces in

  4. REFRACTORY FOR BLACK LIQUOR GASIFIERS

    Energy Technology Data Exchange (ETDEWEB)

    William L. Headrick Jr; Musa Karakus; Xiaoting Liang; Alireza Rezaie

    2004-10-01

    The University of Missouri-Rolla will identify materials that will permit the safe, reliable and economical operation of combined cycle gasifiers by the pulp and paper industry. The primary emphasis of this project will be to resolve the material problems encountered during the operation of low-pressure high-temperature (LPHT) and low-pressure low-temperature (LPLT) gasifiers while simultaneously understanding the materials barriers to the successful demonstration of high-pressure high-temperature (HPHT) black liquor gasifiers. This study will define the chemical, thermal and physical conditions in current and proposed gasifier designs and then modify existing materials and develop new materials to successfully meet the formidable material challenges. Resolving the material challenges of black liquor gasification combined cycle technology will provide energy, environmental, and economic benefits that include higher thermal efficiencies, up to three times greater electrical output per unit of fuel, and lower emissions. In the near term, adoption of this technology will allow the pulp and paper industry greater capital effectiveness and flexibility, as gasifiers are added to increase mill capacity. In the long term, combined-cycle gasification will lessen the industry's environmental impact while increasing its potential for energy production, allowing the production of all the mill's heat and power needs along with surplus electricity being returned to the grid. An added benefit will be the potential elimination of the possibility of smelt-water explosions, which constitute an important safety concern wherever conventional Tomlinson recovery boilers are operated. Developing cost-effective materials with improved performance in gasifier environments may be the best answer to the material challenges presented by black liquor gasification. Refractory materials may be selected/developed that either react with the gasifier environment to form protective

  5. Influence of packaging information on consumer liking of chocolate milk.

    Science.gov (United States)

    Kim, M K; Lopetcharat, K; Drake, M A

    2013-08-01

    Chocolate milk varies widely in flavor, color, and viscosity, and liking is influenced by these properties. Additionally, package labels (declared fat content) and brand are some of the extrinsic factors that may influence consumer perception. The objective of this study was to evaluate the effects of packaging labels and brand name on consumer liking and purchase intent of chocolate milk. A consumer acceptance test, conjoint analysis survey, and Kano analysis were conducted. One hundred eight consumers evaluated 7 chocolate milks with and without brand or package information in a 2-d crossover design. A conjoint analysis survey and Kano analysis were conducted after the consumer acceptance test. Results were evaluated by 2-way ANOVA and multivariate analyses. Declared fat content and brand influenced overall liking and purchase intent for chocolate milks to differing degrees. A subsequent conjoint analysis (n=250) revealed that fat content was a driver of choice for purchasing chocolate milk followed by sugar content and brand. Brand name was less important for purchase intent of chocolate milk than fat or sugar content. Among fat content of chocolate milk, 2 and 1% fat level were most appealing to consumers, and reduced sugar and regular sugar were equally important for purchase intent. Kano analysis confirmed that fat content (whole milk, 1, or 2% fat chocolate milk) was an attractive attribute for consumer satisfaction, more so than brand. Organic labeling did not affect the purchase decision of chocolate milk; however, Kano results revealed that having an organic label on a package positively influenced consumer satisfaction. Findings from this study can help chocolate milk producers as well as food marketers better target their product labels with attributes that drive consumer choice of chocolate milk.

  6. Influence of packaging information on consumer liking of chocolate milk.

    Science.gov (United States)

    Kim, M K; Lopetcharat, K; Drake, M A

    2013-08-01

    Chocolate milk varies widely in flavor, color, and viscosity, and liking is influenced by these properties. Additionally, package labels (declared fat content) and brand are some of the extrinsic factors that may influence consumer perception. The objective of this study was to evaluate the effects of packaging labels and brand name on consumer liking and purchase intent of chocolate milk. A consumer acceptance test, conjoint analysis survey, and Kano analysis were conducted. One hundred eight consumers evaluated 7 chocolate milks with and without brand or package information in a 2-d crossover design. A conjoint analysis survey and Kano analysis were conducted after the consumer acceptance test. Results were evaluated by 2-way ANOVA and multivariate analyses. Declared fat content and brand influenced overall liking and purchase intent for chocolate milks to differing degrees. A subsequent conjoint analysis (n=250) revealed that fat content was a driver of choice for purchasing chocolate milk followed by sugar content and brand. Brand name was less important for purchase intent of chocolate milk than fat or sugar content. Among fat content of chocolate milk, 2 and 1% fat level were most appealing to consumers, and reduced sugar and regular sugar were equally important for purchase intent. Kano analysis confirmed that fat content (whole milk, 1, or 2% fat chocolate milk) was an attractive attribute for consumer satisfaction, more so than brand. Organic labeling did not affect the purchase decision of chocolate milk; however, Kano results revealed that having an organic label on a package positively influenced consumer satisfaction. Findings from this study can help chocolate milk producers as well as food marketers better target their product labels with attributes that drive consumer choice of chocolate milk. PMID:23706490

  7. Refractory for Black Liquor Gasifiers

    Energy Technology Data Exchange (ETDEWEB)

    William L. Headrick Jr; Musa Karakus; Xiaoting Laing

    2005-10-01

    The University of Missouri-Rolla will identify materials that will permit the safe, reliable and economical operation of combined cycle gasifiers by the pulp and paper industry. The primary emphasis of this project will be to resolve the material problems encountered during the operation of low-pressure high-temperature (LPHT) and low-pressure low-temperature (LPLT) gasifiers while simultaneously understanding the materials barriers to the successful demonstration of high-pressure high-temperature (HPHT) black liquor gasifiers. This study will define the chemical, thermal and physical conditions in current and proposed gasifier designs and then modify existing materials and develop new materials to successfully meet the formidable material challenges. Resolving the material challenges of black liquor gasification combined cycle technology will provide energy, environmental, and economic benefits that include higher thermal efficiencies, up to three times greater electrical output per unit of fuel, and lower emissions. In the near term, adoption of this technology will allow the pulp and paper industry greater capital effectiveness and flexibility, as gasifiers are added to increase mill capacity. In the long term, combined-cycle gasification will lessen the industry's environmental impact while increasing its potential for energy production, allowing the production of all the mill's heat and power needs along with surplus electricity being returned to the grid. An added benefit will be the potential elimination of the possibility of smelt-water explosions, which constitute an important safety concern wherever conventional Tomlinson recovery boilers are operated. Developing cost-effective materials with improved performance in gasifier environments may be the best answer to the material challenges presented by black liquor gasification. Refractory materials may be selected/developed that either react with the gasifier environment to form protective

  8. 7 CFR 58.935 - Chocolate and cocoa.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Chocolate and cocoa. 58.935 Section 58.935 Agriculture... Materials § 58.935 Chocolate and cocoa. Such products used as flavor ingredients shall meet the requirements of the Food and Drug Administration, “Definitions and Standards of Identity for Cocoa...

  9. Using Cocoa and Chocolate to Teach Human Geography

    Science.gov (United States)

    Alberts, Heike C.

    2010-01-01

    Food topics are uniquely suited to increase students' interest in human geography. A highly processed food like chocolate can be studied in a variety of different ways, making it possible to include chocolate examples and activities at various points in a human geography class. The goals of this article are to provide sufficient background…

  10. 21 CFR 163.145 - Mixed dairy product chocolates.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Mixed dairy product chocolates. 163.145 Section 163.145 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.145 Mixed dairy product chocolates....

  11. Chocolate consumption modulates cytokine production in healthy individuals

    NARCIS (Netherlands)

    Netea, S.A.; Janssen, S.A.; Jaeger, M.; Jansen, T.; Jacobs, L.; Miller-Tomaszewska, G.; Plantinga, T.S.; Netea, M.G.; Joosten, L.A.B.

    2013-01-01

    Epidemiological studies suggest that chocolate increases the incidence and severity of acne. Here we demonstrate that chocolate consumption primes human blood mononuclear cells from volunteers to release more interleukin-1beta (IL-1beta) and IL-10 upon stimulation with Propionibacterium acne or Stap

  12. The fluid dynamics of the chocolate fountain

    Science.gov (United States)

    Townsend, Adam K.; Wilson, Helen J.

    2016-01-01

    We consider the fluid dynamics of the chocolate fountain. Molten chocolate is a mildly shear-thinning non-Newtonian fluid. Dividing the flow into three main domains—the pumped flow up the centre, the film flow over each dome, and the freely falling curtain flow between the domes—we generate a wide-ranging study of Newtonian and non-Newtonian fluid mechanics. The central pumped flow is a benchmark to elucidate the effects of shear-thinning. The dome flow can be modelled as a thin-film flow with the leading-order effects being a simple balance of gravity and viscosity. Finally, the curtain flow is analytically intractable but is related to the existing theory of water bells (both inviscid and viscous). In pipe flow, Newtonian fluids exhibit a parabolic velocity profile; shear-thinning makes the profile more blunted. In thin-film flow over the dome, gravitational and viscous effects balance and the dome shape is not important beyond the local slope. We find that the chocolate thins and slows down as it travels down the dome. Finally, in the curtain flow, we predict the shape of the falling sheet for an inviscid fluid, and compare this with the literature to predict the shape for a viscous fluid, having shown that viscous forces are too great to ignore. We also find that the primary effect driving the shape of the curtain (which falls inwards towards the axis of the fountain) is surface tension. We find that the three domains provide excellent introductions to non-Newtonian mechanics, the important mathematical technique of scaling, and how to manipulate existing data to make our own predictions. We also find that the topic generates interest among the public in our engagement work.

  13. 巧克力的妙处%Chocolate is Good For You

    Institute of Scientific and Technical Information of China (English)

    Kesta Allen

    2007-01-01

    @@ Can chocolate help you to live longer?巧克力能帮助你长寿吗? My mother would never allow me to eat sweets and chocolate. She said that chocolates were bad for me and that they would damage my teeth. What would she say about the new research which says that chocolate is good for you?

  14. Evolution of the Chocolate Bar: A Creative Approach to Teaching Phylogenetic Relationships within Evolutionary Biology

    Science.gov (United States)

    Burks, Romi L.; Boles, Larry C.

    2007-01-01

    Chocolate calms the mind, yet excites the senses. Chocolate also unites cultures. "Chocolat" (2000), a movie about a small town French chocolate shop, made millions internationally. Starring actors contributed partly to the film's success, but the film also drew salivating viewers worldwide to the multiple applications of chocolate. With its…

  15. Estimation of elemental composition from proximate analysis of black liquor

    Energy Technology Data Exchange (ETDEWEB)

    Vakkilainen, E.K. [Andritz-Ahlstrom Corporation, Espoo (Finland)

    2000-07-01

    The black liquor properties will vary depending on the raw material used for pulping, the pulping conditions, the equipment used for pulping and the treatment of the liquor after the pulping. Accurate analysis of black liquor is needed to determine energy efficiency of o pulp mill, to calculate gas flows for environmental compliance reports and for production statistics. Black liquor composition and combustion properties can be estimated from known spread of data. Main source has been an internal company black liquor databank, which contains over 900 black liquor analysis. Regression equations for black liquor carbon, hydrogen, and inorganic element contents were derived. (orig.)

  16. Pressurized pyrolysis and gasification behaviour of black liquor and biofuels

    Energy Technology Data Exchange (ETDEWEB)

    Whitty, K.; Backman, R.; Hupa, M. [Aabo Akademi, Turku (Finland)

    1996-12-01

    The objective of this project is to obtain basic experimental data on pyrolysis and gasification of various black liquors and biofuels at elevated pressures, and to model these processes. Liquor-to-liquor differences in conversion behavior of single liquor droplets during gasification at atmospheric pressure were investigated. The applicability of a rate equation developed for catalyzed gasification of carbon was investigated with regard to pressurized black liquor gasification. A neural network was developed to simulate the progression of char conversion during pressurized black liquor gasification. Pyrolysis of black liquor in a pressurized drop-tube furnace was investigated in collaboration with KTH in Stockholm. (author)

  17. Chocolate in History: Food, Medicine, Medi-Food

    Directory of Open Access Journals (Sweden)

    Donatella Lippi

    2013-05-01

    Full Text Available Throughout history, chocolate has been used to treat a wide variety of ailments, and in recent years, multiple studies have found that chocolate can have positive health effects, providing evidence to a centuries-long established use; this acknowledgement, however, did not have a straight course, having been involved in religious, medical and cultural controversies. Christian Europe, in fact, feared the exhilarating effects of new drinks, such as chocolate, coffee and tea. Therefore, these beverages would have been banished, had not doctors and scientists explained that they were good for the body. The scientific debate, which reached its peak in Florence in the 18th century, regarded the therapeutic effectiveness of the various chocolate components: it was necessary to know their properties first, in order to prepare the best cacao concoction for every patient. When Dietetics separated from Medicine, however, chocolate acquired the role of vehicle for easing the administration of bitter medicines, being associated to different health problems. The recent rediscovery of the beneficial use of cacao and chocolate focuses upon its value as supplemental nutrition. Building a bridge to the past may be helpful to detect the areas where the potential health benefits of chocolate are likely to be further explored.

  18. A SURVEY RESEARCH ON THE YOUNG CONSUMERS' PREFERENCES FOR CHOCOLATE CONSUMPTION

    OpenAIRE

    ONDOGAN, Ece Nüket

    2008-01-01

    In this research, Turkish Chocolate Industry is discussed. The distributions of production and consumption ratios of the chocolate's products by the years are examined especially during the globalization. The routine of chocolate consumption of young consumer is investigated as well as its' profile, while the factors affecting the convenient and chocolate's products consumption are being analyzed. While protecting the chocolate's products sector, the market share and competitive strength of t...

  19. Fluorine content of several brands of chocolate bars and chocolate cookies found in Brazil

    Directory of Open Access Journals (Sweden)

    Buzalaf Marília Afonso Rabelo

    2003-01-01

    Full Text Available Chocolate bars and chocolate cookies are foodstuffs highly appreciated by children. The possibility of having fluorine (F among their components, associated with an excessive consumption, may make them decisive contributors to the total daily F intake. Thus, they could participate in the establishment of dental fluorosis. The aim of this study was to analyze the fluorine concentration [F] of the chocolates bars (CB Baton, Confeti, Garoto Ball, Kinder Ovo, M&M?s, Milkybar, Nescau, Nescau Ball, Surpresa, Surpresa Bichos, Tortuguita; and of the chocolate cookies (CC Danyt?s, Hipopó, Nescau, Passatempo, Pokémon, Sítio do Pica-Pau Amarelo and Trakinas. Samples were purchased in Bauru, São Paulo, Brazil. Three grams of each product were previously ashed at 525°C (CB and cookies fillings and at 550°C (cookies dough, during 4 hours. Fluorine was separated from the ash by hexamethyldisiloxane (HMDS-facilitated diffusion. Fluorine analysis was carried out with the specific electrode. Mean [F]s ± SD and amplitude (unit mg/g were: CB = 0.30 ± 0.45 (0.07 - 1.60, n = 12 and CC = 1.08 ± 2.64 (0.04 - 7.10, n = 7. It was concluded that some of the analyzed foods may be important contributors to the total daily F intake. As for the product that had the highest [F] (Danyt?s, when only 3 units are consumed just once a day, they may supply up to 40% of the maximum recommended daily F intake (0.07 mg/kg body weight for a 2-year-old child (12 kg. The [F] in these products should be informed on their labels.

  20. Exploring consumer perception about the different types of chocolate Explorando a percepção do consumidor sobre diferentes tipos de chocolate

    OpenAIRE

    Adriana Gámbaro; Ana Claudia Ellis

    2012-01-01

    The Word Association technique was used to analyze the perception of 120 Uruguayan consumers concerning the different types of chocolate. Similarly, it was estimated how healthy consumers perceived dark, white and milk chocolate to be. As a generic product, chocolate was associated with good taste, positive feelings, sweetness, feelings of warmth and calories/energy. White, dark and milk chocolate were significantly associated with other concepts (creaminess, bitterness, intense taste, etc.)....

  1. Oral processing of two milk chocolate samples.

    Science.gov (United States)

    Carvalho-da-Silva, Ana Margarida; Van Damme, Isabella; Taylor, Will; Hort, Joanne; Wolf, Bettina

    2013-02-26

    Oral processing of two milk chocolates, identical in composition and viscosity, was investigated to understand the textural behaviour. Previous studies had shown differences in mouthcoating and related attributes such as time of clearance from the oral cavity to be most discriminating between the samples. Properties of panellists' saliva, with regard to protein concentration and profile before and after eating the two chocolates, were included in the analysis but did not reveal any correlation with texture perception. The microstructure of the chocolate samples following oral processing, which resembled an emulsion as the chocolate phase inverts in-mouth, was clearly different and the sample that was found to be more mouthcoating appeared less flocculated after 20 chews. The differences in flocculation behaviour were mirrored in the volume based particle size distributions acquired with a laser diffraction particle size analyser. The less mouthcoating and more flocculated sample showed a clear bimodal size distribution with peaks at around 40 and 500 μm, for 10 and 20 chews, compared to a smaller and then diminishing second peak for the other sample following 10 and 20 chews, respectively. The corresponding mean particle diameters after 20 chews were 184 ± 23 and 141 ± 10 μm for the less and more mouthcoating samples, respectively. Also, more of the mouthcoating sample had melted after both 10 and 20 chews (80 ± 8% compared to 72 ± 10% for 20 chews). Finally, the friction behaviour between a soft and hard surface (elastopolymer/steel) and at in-mouth temperature was investigated using a commercial tribology attachment on a rotational rheometer. Complex material behaviour was revealed. Observations included an unusual increase in friction coefficient at very low sliding speeds, initially overlapping for both samples, to a threefold higher value for the more mouthcoating sample. This was followed by a commonly observed decrease in friction coefficient with

  2. Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate

    Directory of Open Access Journals (Sweden)

    John E. Hayes

    2013-06-01

    Full Text Available Endogenous polyphenolic compounds in cacao impart both bitter and astringent characteristics to chocolate confections. While an increase in these compounds may be desirable from a health perspective, they are generally incongruent with consumer expectations. Traditionally, chocolate products undergo several processing steps (e.g., fermentation and roasting that decrease polyphenol content, and thus bitterness. The objective of this study was to estimate group rejection thresholds for increased content of cocoa powder produced from under-fermented cocoa beans in a semisweet chocolate-type confection. The group rejection threshold was equivalent to 80.7% of the non-fat cocoa solids coming from the under-fermented cocoa powder. Contrary to expectations, there were no differences in rejection thresholds when participants were grouped based on their self-reported preference for milk or dark chocolate, indicating that these groups react similarly to an increase in high cocoa flavanol containing cocoa powder.

  3. Plant polyphenols to enhance the nutritional and sensory properties of chocolates.

    Science.gov (United States)

    Sim, Shaun Y J; Ng, Jun Wei; Ng, Wai Kiong; Forde, Ciarán G; Henry, Christiani Jeyakumar

    2016-06-01

    A relatively unexplored method to enhance the sensory and nutritional properties of chocolate is to use plant polyphenols. In this study, a low cost agricultural waste product - mangosteen (Garcinia mangostana Linn.) pericarp - was added as powder in graded amounts (1%, 2% and 3%w/w) to dark and compound chocolates during the mixing stage and evaluated. The particle size distributions of the chocolates were mostly within 30 μm and the chocolates displayed a homogeneous morphology. The polyphenols (procyanidins and xanthones) in mangosteen pericarp powder were also stable to simulated chocolate processing. The 3% pericarp powder concentration significantly expanded the bioactive profile and total phenolic content (13% in dark chocolates and 50% in compound chocolates) compared to their plain counterparts without affecting sensory qualities. Such low cost plant polyphenols could enhance the bioactive and flavor profile of chocolates, especially in low cocoa content compound chocolates. PMID:26830559

  4. Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate

    OpenAIRE

    Hayes, John E.; Harwood, Meriel L.; Gregory R Ziegler

    2013-01-01

    Endogenous polyphenolic compounds in cacao impart both bitter and astringent characteristics to chocolate confections. While an increase in these compounds may be desirable from a health perspective, they are generally incongruent with consumer expectations. Traditionally, chocolate products undergo several processing steps (e.g., fermentation and roasting) that decrease polyphenol content, and thus bitterness. The objective of this study was to estimate group rejection thresholds for increas...

  5. Increasing the maximally random jammed density with electric field to reduce the fat level in chocolate

    Science.gov (United States)

    Tao, R.; Tang, H.

    Chocolate is one of the most popular food types and flavors in the world. Unfortunately, at present, chocolate products contain too much fat, leading to obesity. For example, a typical molding chocolate has various fat up to 40% in total and chocolate for covering ice cream has fat 50 -60%. Especially, as children are the leading chocolate consumers, reducing the fat level in chocolate products to make them healthier is important and urgent. While this issue was called into attention and elaborated in articles and books decades ago and led to some patent applications, no actual solution was found unfortunately. Why is reducing fat in chocolate so difficult? What is the underlying physical mechanism? We have found that this issue is deeply related to the basic science of soft matters, especially to their viscosity and maximally random jammed (MRJ) density φx. All chocolate productions are handling liquid chocolate, a suspension with cocoa solid particles in melted fat, mainly cocoa butter. The fat level cannot be lower than 1-φxin order to have liquid chocolate to flow. Here we show that that with application of an electric field to liquid chocolate, we can aggregate the suspended particles into prolate spheroids. This microstructure change reduces liquid chocolate's viscosity along the flow direction and increases its MRJ density significantly. Hence the fat level in chocolate can be effectively reduced. We are looking forward to a new class of healthier and tasteful chocolate coming to the market soon. Dept. of Physics, Temple Univ, Philadelphia, PA 19122.

  6. Pulsed combustion process for black liquor gasification

    Energy Technology Data Exchange (ETDEWEB)

    Durai-Swamy, K.; Mansour, M.N.; Warren, D.W.

    1991-02-01

    The objective of this project is to test an energy efficient, innovative black liquor recovery system on an industrial scale. In the MTCI recovery process, black liquor is sprayed directly onto a bed of sodium carbonate solids which is fluidized by steam. Direct contact of the black liquor with hot bed solids promotes high rates of heating and pyrolysis. Residual carbon, which forms as a deposit on the particle surface, is then gasified by reaction with steam. Heat is supplied from pulse combustor resonance tubes which are immersed within the fluid bed. A portion of the gasifier product gas is returned to the pulse combustors to provide the energy requirements of the reactor. Oxidized sulfur species are partially reduced by reaction with the gasifier products, principally carbon monoxide and hydrogen. The reduced sulfur decomposed to solid sodium carbonate and gaseous hydrogen sulfide (H{sub 2}S). Sodium values are recovered by discharging a dry sodium carbonate product from the gasifier. MTCI's indirectly heated gasification technology for black liquor recovery also relies on the scrubbing of H{sub 2}S for product gases to regenerate green liquor for reuse in the mill circuit. Due to concerns relative to the efficiency of sulfur recovery in the MTCI integrated process, an experimental investigation was undertaken to establish performance and design data for this portion of the system.

  7. Mineral essential elements for nutrition in different chocolate products.

    Science.gov (United States)

    Cinquanta, Luciano; Di Cesare, Cinzia; Manoni, Remo; Piano, Angela; Roberti, Piero; Salvatori, Giancarlo

    2016-11-01

    In this work, the essential mineral nutritional elements in cocoa beans, in chocolates at different cocoa percentage (60,70,80 and 90%) and in milk chocolate are evaluated. Dark chocolates are confirmed as an excellent source of magnesium (252.2 mg/100 g) and iron (10.9 mg/100 g): in chocolate containing 90% cocoa, their content corresponds to, respectively, 67.0% and 80.3 of Nutrient Reference Values (NRV) in the European Union. The chocolate containing 90% cocoa is also a good source of zinc (3.5 mg/100 g), which is important for the immune system, and selenium (0.1 mg/100 g). Three main components suitable to explain the mineral concentrations are analyzed by factor analysis. The component 1 can be interpreted as the contribution from the cocoa beans, owing to the mineral characteristics of the soil in which they have grown; the component 2 is mainly due to the manipulation and transformation of the cocoa in chocolate, while the component 3 represents the milk powder. PMID:27346251

  8. Single particle studies of black liquor gasification under pressurized conditions

    Energy Technology Data Exchange (ETDEWEB)

    Whitty, K.; Backman, R.; Hupa, M.; Backman, P.; Ek, P.; Hulden, S.T.; Kullberg, M.; Sorvari, V.

    1997-10-01

    The purpose of this project is to provide experimental data relevant to pressurized black liquor gasification concepts. Specifically, the following two goals will be achieved: Data on swelling, char yields and component release during pressurized pyrolysis of small samples of black liquor will be obtained. The reactivity and physical behavior of single black liquor droplets during simultaneous pyrolysis and gasification will be investigated. The structure and composition of black liquor char during formation and conversion will be studied. (orig.)

  9. International outbreak of Salmonella Oranienburg due to German chocolate

    Directory of Open Access Journals (Sweden)

    Weise Ekkehard

    2005-02-01

    Full Text Available Abstract Background This report describes a large international chocolate-associated Salmonella outbreak originating from Germany. Methods We conducted epidemiologic investigations including a case-control study, and food safety investigations. Salmonella (S. Oranienburg isolates were subtyped by the use of pulsed-field gel electrophoresis (PFGE. Results From 1 October 2001 through 24 March 2002, an estimated excess of 439 S. Oranienburg notifications was registered in Germany. Simultaneously, an increase in S. Oranienburg infections was noted in other European countries in the Enter-net surveillance network. In a multistate matched case-control study in Germany, daily consumption of chocolate (matched odds ratio [MOR]: 4.8; 95% confidence interval [CI]: 1.3–26.5, having shopped at a large chain of discount grocery stores (MOR: 4.2; CI: 1.2–23.0, and consumption of chocolate purchased there (MOR: 5.0; CI: 1.1–47.0 were associated with illness. Subsequently, two brands from the same company, one exclusively produced for that chain, tested positive for S. Oranienburg. In two other European countries and in Canada chocolate from company A was ascertained that also contained S. Oranienburg. Isolates from humans and from chocolates had indistinguishable PFGE profiles. No source or point of contamination was identified. Epidemiological identification of chocolate as a vehicle of infections required two months, and was facilitated by proxy measures. Conclusions Despite the use of improved production technologies, the chocolate industry continues to carry a small risk of manufacturing Salmonella-containing products. Particularly in diffuse outbreak-settings, clear associations with surrogates of exposure should suffice to trigger public health action. Networks such as Enter-net have become invaluable for facilitating rapid and appropriate management of international outbreaks.

  10. Chocolate craving and disordered eating. Beyond the gender divide?

    Science.gov (United States)

    Hormes, Julia M; Orloff, Natalia C; Timko, C Alix

    2014-12-01

    Chocolate craving in women has previously been linked to disordered eating behaviors. A relatively higher prevalence of eating disorder pathology may account for the fact that chocolate craving is significantly more common in women in North America, compared to many other countries. While support for a causal role of disordered eating in the etiology of craving in women is growing, little is known about the extent to which food cravings are associated with disordered eating behaviors in men. This study was designed to systematically assess the impact of gender and chocolate craving on measures of attitudes to chocolate, responsiveness to food cues in the environment, body shape dissatisfaction, dietary restraint, and eating disorder and general pathology. Undergraduate men and women (n = 645, 37.2% male) were invited to complete self-report questionnaires assessing demographics, height and weight, food cravings, dietary attitudes and behaviors, along with eating disorder and general pathology. Data suggest that the relationship between chocolate craving and disordered eating behaviors in men is the opposite of what has previously been observed in women: compared to non-cravers, male chocolate cravers reported significantly more guilt related to craving, but were significantly less likely to diet and reported lower levels of dietary restraint, less frequent weight fluctuations, and fewer symptoms of eating disorders. Findings indicate that a positive relationship between disordered eating behaviors and chocolate craving may be unique to women (and potentially women in North America). Findings have important implications for our understanding of cultural and psychosocial factors involved in the etiology of food cravings.

  11. Chocolate and Prevention of Cardiovascular Disease: A Systematic Review

    Directory of Open Access Journals (Sweden)

    Ding Xin

    2006-01-01

    Full Text Available Abstract Background Consumption of chocolate has been often hypothesized to reduce the risk of cardiovascular disease (CVD due to chocolate's high levels of stearic acid and antioxidant flavonoids. However, debate still lingers regarding the true long term beneficial cardiovascular effects of chocolate overall. Methods We reviewed English-language MEDLINE publications from 1966 through January 2005 for experimental, observational, and clinical studies of relations between cocoa, cacao, chocolate, stearic acid, flavonoids (including flavonols, flavanols, catechins, epicatechins, and procynadins and the risk of cardiovascular disease (coronary heart disease (CHD, stroke. A total of 136 publications were selected based on relevance, and quality of design and methods. An updated meta-analysis of flavonoid intake and CHD mortality was also conducted. Results The body of short-term randomized feeding trials suggests cocoa and chocolate may exert beneficial effects on cardiovascular risk via effects on lowering blood pressure, anti-inflammation, anti-platelet function, higher HDL, decreased LDL oxidation. Additionally, a large body of trials of stearic acid suggests it is indeed cholesterol-neutral. However, epidemiologic studies of serum and dietary stearic acid are inconclusive due to many methodologic limitations. Meanwhile, the large body of prospective studies of flavonoids suggests the flavonoid content of chocolate may reduce risk of cardiovascular mortality. Our updated meta-analysis indicates that intake of flavonoids may lower risk of CHD mortality, RR = 0.81 (95% CI: 0.71–0.92 comparing highest and lowest tertiles. Conclusion Multiple lines of evidence from laboratory experiments and randomized trials suggest stearic acid may be neutral, while flavonoids are likely protective against CHD mortality. The highest priority now is to conduct larger randomized trials to definitively investigate the impact of chocolate consumption on long

  12. 27 CFR 26.50 - Formulas for liquors.

    Science.gov (United States)

    2010-04-01

    ....C. 5232, the formula shall include a statement to that effect. If any product contains liquors made outside of Puerto Rico, the country of origin for each such liquor shall be stated on the formula. These.... If any wine contains liquors made outside of Puerto Rico, the country of origin for each such...

  13. 27 CFR 31.202 - Possession of refilled liquor bottles.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Possession of refilled... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS ALCOHOL BEVERAGE DEALERS Reuse and Possession of Used Liquor Bottles § 31.202 Possession of refilled liquor bottles. No person who sells, or offers for...

  14. 27 CFR 31.31 - Retail dealer in liquors.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Retail dealer in liquors... Classified § 31.31 Retail dealer in liquors. (a) General. Except as otherwise provided in paragraph (b) of... other than a dealer is a retail dealer in liquors for purposes of this part. Every retail dealer...

  15. Teaching Cases in Management - O Chocolate Importado

    Directory of Open Access Journals (Sweden)

    Dusan Schreiber

    2009-10-01

    Full Text Available International trade plays a special role in all countries due the influence exerted in the economic and social field. At the same time, subjects such as planning and implementing the operation of export and import becomes very important, with particular relevance among entrepreneurs and academics. When it comes to this issue, the aim of this teaching case is to provide discussions about the subjects of entrepreneurship, business planning and the learning of strategists. It describes the experience of company SK, started in July of 1997, which began its businesses through exporting and importing leather and its artifacts. Later, the enterprise redirected its focus and began importing chocolates for the Brazilian market. The entrepreneur found, during the process of the business construction, a series of challenges that obliged him to make decisions and make choices. Having an amount of capital and willingness to undertake, he had to decide which path to follow and how to decide. Were there right and wrong choices? How would he plan and operationalize a start-up business? How would he evaluate opportunities and estimate the risk of an enterprise? These are some of many questions that the reader will be challenged to answer after analyzing this case.

  16. Is It Really True That Chocolate May Be Good for You?

    Science.gov (United States)

    ... https://medlineplus.gov/news/fullstory_161592.html Is It Really True That Chocolate May Be Good for ... re tempted to raid the candy aisle: While it seems to be beneficial, the impact of chocolate ...

  17. PROCYANIDIN AND CATECHIN CONTENT AND ANTIOXIDANT CAPACITY OF COCOA AND CHOCOLATE PRODUCTS

    Science.gov (United States)

    Cocoa and chocolate products from major brands were analyzed blinded for total antioxidant capacity (AOC) (lipophilic and hydrophilic ORACFL), catechins, and procyanidins (monomer through polymers). Accuracy of analyses was ascertained by comparing analyses on a NIST standard reference chocolate wit...

  18. Daqu - a traditional Chinese liquor fermentation starter

    NARCIS (Netherlands)

    Zheng, X.; Rezaei Tabrizi, M.; Nout, M.J.R.; Han, B.

    2011-01-01

    Chinese liquor is one of the world's oldest distilled alcoholic beverages, and it is typically obtained with the use of Daqufermentation starters. Daqu is a saccharifying and fermenting agent, having a significant impact on the flavour of the product. Daqucan be categorized according to maximum incu

  19. Chocolate para el imperio: la interiorización europea de estética mesoamericana.

    OpenAIRE

    Marcy Norton.

    2008-01-01

    This article offers a new interpretation of how and why Europeans developed a taste for chocolate. While previous studies have suggested that Europeans transformed chocolate materially and ideologically in order to make it fit their existing set of tastes and prejudices, it is demonstrated that Europeans learned to like chocolate on Indian terms as a result of their status as cultural minorities in colonial Mesoamerica. In addition this article uses the historical case study of chocolate's tr...

  20. Repeated cue exposure effects on subjective and physiological indices of chocolate craving

    OpenAIRE

    Gucht, Dinska Van; Vansteenwegen, Debora; Beckers, Tom; Hermans, Dirk; Baeyens, Frank; Van den Bergh, Omer

    2008-01-01

    The aim of this study is to investigate the effects of repeated unreinforced exposure to chocolate cues in persons reporting chocolate craving. Participants in the experimental group (n=40) received 10 consecutive brief exposures to chocolate cues in each of two sessions, separated by 1-3 days. Control participants (n=18) received two exposures at the start and end of each session. Chocolate craving was measured (alternately) through subjective report and the amount of saliva secretion to cho...

  1. Experiments on black liquor splashplate nozzle performance

    Energy Technology Data Exchange (ETDEWEB)

    Nieminen, K.

    1996-12-31

    The performance of a throttled black liquor splashplate nozzle was studied in this work. A series of industrial-scale experiments were performed using mass flow rate as a variable at a fixed temperature. The experiments were carried out in a spraying chamber next to the recovery boiler with real mill liquor. The disintegration process of the liquor sheet was videotaped for analyzing. The mass flow rate distribution was measured with a collector. The liquor drops produced by the nozzle were videotaped and measured with a video image analysis technique. The industrial-scale experiments were afterwards repeated on a small scale in the laboratory environment which made it possible to study the liquid sheet disintegration process thoroughly. The small-scale experiments were carried out with a solution of water and glycerol and a splashplate nozzle of approximately one tenth the size of full-scale nozzle. The whole liquid sheet and close-up exposures of the plate area were videotaped. However, the videotaping equipment (camera and objective) were not capable of observing the very thin and transparent liquid sheet. The mass flow rate distribution was measured with steps of 2.5 deg from the plate centerline with a collector device. The drop sizes were measured from various sheet angles with Malvern Particle Sizer and a phase Doppler particle anemometer (Aerometrics). The modeling was based on dimensional analysis. The objective was to compare these two experimental settings and to find out whether small-scale experiments can be used in predicting the spraying characteristics in the full-scale. It was also of interest to test the measured black liquor drop sizes against drop size correlations obtained from the literature. (31 refs.)

  2. Repeated cue exposure effects on subjective and physiological indices of chocolate craving

    NARCIS (Netherlands)

    D. van Gucht; D. Vansteenwegen; T. Beckers; D. Hermans; F. Baeyens; O. Van den Bergh

    2008-01-01

    The aim of this study is to investigate the effects of repeated unreinforced exposure to chocolate cues in persons reporting chocolate craving. Participants in the experimental group (n ¼ 40) received 10 consecutive brief exposures to chocolate cues in each of two sessions, separated by 1-3 days. Co

  3. 21 CFR 163.155 - Milk chocolate and vegetable fat coating.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Milk chocolate and vegetable fat coating. 163.155... § 163.155 Milk chocolate and vegetable fat coating. (a) Description. Milk chocolate and vegetable fat...) Safe and suitable vegetable derived oils, fats, and stearins other than cacao fat. The oils, fats,...

  4. 21 CFR 163.153 - Sweet chocolate and vegetable fat coating.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Sweet chocolate and vegetable fat coating. 163.153... § 163.153 Sweet chocolate and vegetable fat coating. (a) Description. Sweet chocolate and vegetable fat... specified dairy ingredient. (b) Optional ingredients. (1) Safe and suitable vegetable derived fats,...

  5. Quality and Sensorial Characteristics of Chocolate Bar with Natural Dyes

    Directory of Open Access Journals (Sweden)

    Liana Claudia Salanţă

    2014-11-01

    Full Text Available In the latest period of time the people’s interest for natural products without synthetic dyes, with benefits to the human body has significantly increased. Chocolate is widely consumed all over the world. The pleasure derived from the consumption of chocolate is accompanied by a whole range of effects on the human health, which may explain their its attractiveness. One of the objectives of this reaserch was to extract dyes from various plants (fruits and vegetables and incorporating them in white chocolate. In order to characterize the new product, several physicochemical analyses were conducted (moisture, dry matter, ash content, total extract and acidity. Also the consumer perception was followed by conducting a sensory analysis. The new product can be placed in the free synthetic dyes category

  6. THE EFFECT OF 'ORGANIC' LABELS ON CONSUMER PERCEPTION OF CHOCOLATES

    Directory of Open Access Journals (Sweden)

    Marietta Kiss

    2015-07-01

    Full Text Available One of the most important success factors in the organic food industry is the positive image that a significant number of customers attach to organic products in many countries, which includes the perception of healthiness and also sensory characteristics such as smell, texture or taste. Several papers have examined the effect of organic certification on consumer perceptions for many types of products from a number of perspectives. The present study aims to reveal the effect of organic (‘bio’ labels on customers’ evaluation of chocolates regarding five product attributes: fragrance, taste, healthiness, calorie content and price. The two research questions are: (1 ‘How do consumers modify their perceptions about a given chocolate after receiving information as to whether the given chocolate is an organic or a non-organic product?’ and (2 ‘How do consumers’ evaluations of organic and non-organic chocolates relative to each other change after it is revealed which ones have an organic certificate?’ To find the answers an experiment was conducted on a sample of 32 second year bachelor university students from the ‘Commerce and Marketing’ major. During the experiment the students tasted 4 dark (2 regular and 2 organic and 3 milk (2 regular and 1 organic chocolates in two phases. In the first phase they had no information as to whether organic products were involved in the experiment, but in the second the organic products were labelled. The students had to evaluate fragrance, taste, healthiness, and calorie content, and estimate the price in both phases. The results show that ‘organic’ labels can significantly modify consumers’ perception and evaluation of chocolates with every attribute for one or more of the chocolates. Labelling can also widen the perceived gap between organic and regular chocolates according to fragrance, healthiness, calorie content and price. However, changes were identified only in the case of

  7. Imidacloprid in processed tea and tea liquor

    Institute of Scientific and Technical Information of China (English)

    SANYAL N.; HAZRA D.; PAL R.; SOMCHAUDHURY A.K.; CHOWDHURY A.

    2006-01-01

    Imidacloprid is a newly introduced broad-spectrum chloronicotinyl insecticide and will find its way in agricultural production, particularly in Asia. However, information on the fate of imidacloprid in crop plants is lacking. The degradation of imidacloprid in processed CTC tea and tea liquor was investigated in the present study in which imidacloprid was applied at recommended application rate (30.0 g a.i./ha) and twice the recommended application rate (60.0 g a.i./ha) for three consecutive seasons. Imidacloprid was rapidly dissipated in processed tea following first order reaction kinetics at all application rates and had half-lives of 0.91~1.16 d with the residue in tea liquor found to be below detectable limit on 3rd day samples. The study revealed that imidacloprid is safe for human consumption and will not pose any residual toxicity problem.

  8. Eyelid liquoric fistula secondary to orbital meningocele

    Directory of Open Access Journals (Sweden)

    Renato Antunes Schiave Germano

    2015-02-01

    Full Text Available Liquoric fistula (LF is defined as the communication of the subarachnoid space with the external environment, which main complication is the development of infection in the central nervous system. We reported the case of a patient with non-traumatic eyelid liquoric fistula secondary to orbital meningocele (congenital lesion, which main clinical manifestation was unilateral eyelid edema. Her symptoms and clinical signs appeared in adulthood, which is uncommon. The patient received surgical treatment, with complete resolution of the eyelid swelling. In conclusion, eyelid cerebrospinal fluid (CSF fistula is a rare condition but with great potential deleterious to the patient. It should be considered in the differential diagnosis of unilateral eyelid edema, and surgical treatment is almost always mandatory.

  9. Reduction in Ammonium Ions in Sludge Liquor

    Directory of Open Access Journals (Sweden)

    Eglė Šlajūtė

    2013-12-01

    Full Text Available Liquor rejected from the centrifugation of the digested sludge can contain the concentrations of ammonium ions up to 1750 mg/L. These loads are usually returned to the intake of wastewater treatment plants (WWTP without additional treatment and can have a negative impact on biological wastewater and/or sludge treatment processes, e.g. phosphorus and nitrogen removal. This article deals with the use of naturally obtained sorbent, zeolite, in batch and column test procedure for removing ammonium from the rejected liquor. This research study was carried out using different sizes of zeolite particles: 0.8–1.6 mm and 1.6–2.5 mm. The highest efficiency of ammonium removal (up to 98 % was achieved by applying the zeolite particles of 0.8–1.6 mm.Article in Lithuanian

  10. Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa

    Directory of Open Access Journals (Sweden)

    Paula Bacelar Leite

    2013-06-01

    Full Text Available The present study evaluated the sensory quality of chocolates obtained from two cocoa cultivars (PH16 and SR162 resistant to Moniliophtora perniciosa mould comparing to a conventional cocoa that is not resistant to the disease. The acceptability of the chocolates was assessed and the promising cultivars with relevant sensory and commercial attributes could be indicated to cocoa producers and chocolate manufacturers. The descriptive terminology and the sensory profile of chocolates were developed by Quantitative Descriptive Analysis (QDA. Ten panelists, selected on the basis of their discriminatory capacity and reproducibility, defined eleven sensory descriptors, their respective reference materials and the descriptive evaluation ballot. The data were analyzed using ANOVA, Principal Component Analysis (PCA and Tukey's test to compare the means. The results revealed significant differences among the sensory profiles of the chocolates. Chocolates from the PH16 cultivar were characterized by a darker brown color, more intense flavor and odor of chocolate, bitterness and a firmer texture, which are important sensory and commercial attributes. Chocolates from the SR162 cultivar were characterized by a greater sweetness and melting quality and chocolates from the conventional treatment presented intermediate sensory characteristics between those of the other two chocolates. All samples indicated high acceptance, but chocolates from the PH16 and conventional cultivars obtained higher purchase intention scores.

  11. Exploring consumer perception about the different types of chocolate Explorando a percepção do consumidor sobre diferentes tipos de chocolate

    Directory of Open Access Journals (Sweden)

    Adriana Gámbaro

    2012-12-01

    Full Text Available The Word Association technique was used to analyze the perception of 120 Uruguayan consumers concerning the different types of chocolate. Similarly, it was estimated how healthy consumers perceived dark, white and milk chocolate to be. As a generic product, chocolate was associated with good taste, positive feelings, sweetness, feelings of warmth and calories/energy. White, dark and milk chocolate were significantly associated with other concepts (creaminess, bitterness, intense taste, etc.. A cluster analysis was performed on the scores regarding the perceived healthiness as reported by the consumers. 3 clusters were identified: Cluster 1 did not perceive any of the three types of chocolate to be very healthy, Cluster 2 considered dark chocolate to be very healthy but white chocolate to be less healthy and Cluster 3 perceived the three types of chocolate as very healthy. The Word Association technique enabled us to identify the differences between the associations made by each cluster.A técnica de Associação de Palavras foi utilizada para analisar a percepção que 120 consumidores uruguaios tinham em relação a diferentes tipos de chocolate. Da mesma forma, estimou-se o quão saudável os consumidores percebiam cada tipo de chocolate: escuro, branco e ao leite. Como um produto genérico, o chocolate foi associado com bom gosto, sentimentos positivos, doçura, sensação de calor e calorias/energia. Chocolates dos tipos branco, escuro e ao leite foram significativamente associados com outros conceitos (cremosidade, amargura, sabor intenso, etc.. Uma análise de agrupamento foi realizada na pontuação em relação à saudabilidade percebida, reportada pelos consumidores. Três grupos foram identificados: Grupo 1 - não percebem qualquer um dos três tipos de chocolate como sendo muito saudável; Grupo 2 - consideram o chocolate escuro como muito saudável e o chocolate branco foi considerado como menos saudável; Grupo 3 - percebem os tr

  12. The impact of the manufacturing process on the hardness and sensory properties of milk chocolate

    Directory of Open Access Journals (Sweden)

    Zarić Danica B.

    2012-01-01

    Full Text Available The aim of this paper was to examine the impact of the manufacturing process on the textural characteristics and sensory properties of milk chocolate. The research was conducted on the samples of chocolate produced in a ball mill during 30, 60 and 90 minutes of refining, each of them being pre-crystallized at 26, 28 and 30°C. A chocolate mass of identical ingredient composition was also produced using a standard manufacturing process at the same pre-crystallization temperatures. Chocolate hardness was examined using a piece of equipment called Texture Analyser, measuring the stress intensity which leads to chocolate crushing. Sensory analysis was performed using the point scoring method. The new manufacturing process, i.e. the manufacturing of chocolate in a ball mill improves sensory properties and hardness of milk chocolate. [Projekat Ministarstva nauke Republike Srbije, br. TR 31014

  13. Pyrolysis of Large Black Liquor Droplets

    Science.gov (United States)

    Bartkus, Tadas P.; Dietrich, Daniel L.; T'ien, James S.; Wessel, Richard A.

    2007-01-01

    This paper presents the results of experiments involving the pyrolysis of large black liquor droplets in the NASA KC-135 reduced gravity aircraft. The reduced gravity environment facilitated the study of droplets up to 9 mm in diameter extending the results of previous studies to droplet sizes that are similar to those encountered in recovery boilers. Single black liquor droplets were rapidly inserted into a 923 K oven. The primary independent variables were the initial droplet diameter (0.5 mm to 9 mm), the black liquor solids content (66.12% - 72.9% by mass), and the ambient oxygen mole fraction (0.0 - 0.21). Video records of the experiments provided size and shape of the droplets as a function of time. The results show that the particle diameter at the end of the drying stage (D(sub DRY)) increases linearly with the initial particle diameter (D(sub O)). The results further show that the ratio of the maximum swollen diameter (D(sub MAX)) to D(sub O) decreases with increasing D(sub O) for droplets with D(sub O) less than 4 mm. This ratio was independent of D(sub O) for droplets with D(sub O) greater than 4 mm. The particle is most spherical at the end of drying, and least spherical at maximum swollen size, regardless of initial sphericity and droplet size.

  14. In Situ Causticizing for Black Liquor Gasification

    Energy Technology Data Exchange (ETDEWEB)

    Scott Alan Sinquefield

    2005-10-01

    Black liquor gasification offers a number of attractive incentives to replace Tomlinson boilers but it also leads to an increase in the causticizing load. Reasons for this have been described in previous reports (FY04 ERC, et.al.). The chemistries have also been covered but will be reviewed here briefly. Experimental results of the causticizing reactions with black liquor are presented here. Results of the modeling work were presented in detail in the Phase 1 report. They are included in Table 2 for comparison but will not be discussed in detail. The causticizing agents were added to black liquor in the ratios shown in Table 1, mixed, and then spray-dried. The mixture ratios (doping levels) reflect amount calculated from the stoichiometry above to achieve specified conversions shown in the table. The solids were sieved to 63-90 microns for use in the entrained flow reactors. The firing conditions are shown in Table 2. Pictures and descriptions of the reactors can be found in the Phase 1 annual report. Following gasification, the solids (char) was collected and analyzed by coulometric titration (for carbonate and total carbon), and by inductively coupled plasma emission spectroscopy (ICP) for a wide array of metals.

  15. Can airborne ultrasound monitor bubble size in chocolate?

    Science.gov (United States)

    Watson, N.; Hazlehurst, T.; Povey, M.; Vieira, J.; Sundara, R.; Sandoz, J.-P.

    2014-04-01

    Aerated chocolate products consist of solid chocolate with the inclusion of bubbles and are a popular consumer product in many countries. The volume fraction and size distribution of the bubbles has an effect on their sensory properties and manufacturing cost. For these reasons it is important to have an online real time process monitoring system capable of measuring their bubble size distribution. As these products are eaten by consumers it is desirable that the monitoring system is non contact to avoid food contaminations. In this work we assess the feasibility of using an airborne ultrasound system to monitor the bubble size distribution in aerated chocolate bars. The experimental results from the airborne acoustic experiments were compared with theoretical results for known bubble size distributions using COMSOL Multiphysics. This combined experimental and theoretical approach is used to develop a greater understanding of how ultrasound propagates through aerated chocolate and to assess the feasibility of using airborne ultrasound to monitor bubble size distribution in these systems. The results indicated that a smaller bubble size distribution would result in an increase in attenuation through the product.

  16. Combustion properties of kraft black liquors; Mustalipeaen koostumuksen vaikutus lipeaen poltto-ominaisuuksiin

    Energy Technology Data Exchange (ETDEWEB)

    Alen, R.; Siistonen, H.; Heikkinen, T.; Malkavaara, P. [Jyvaeskylae Univ. (Finland)

    1996-12-01

    The aim of this work is to study the combustion properties of kraft black liquors from modified cooking. Both the industrial and laboratory-made black liquors are included. In addition, changes in the combustion properties of the spent liquors obtained by mixing prior to combustion different chlorine-free bleach liquors with black liquor are studied. (author)

  17. Acute effects of brisk walking on urges to eat chocolate, affect, and responses to a stressor and chocolate cue. An experimental study.

    Science.gov (United States)

    Taylor, Adrian H; Oliver, Anita J

    2009-02-01

    The study aimed to investigate the effects of an acute exercise bout on urges to eat chocolate, affect, and psychological and physiological responses to stress and a chocolate cue. Following 3 days of chocolate abstinence, 25 regular chocolate eaters, took part, on separate days, in two randomly ordered conditions, in a within-subject design: a 15-min brisk semi-self-paced brisk walk or a passive control. Following each, participants completed two tasks: the Stroop colour-word interference task, and unwrapping and handling a chocolate bar. Chocolate urges [State Food Cravings Questionnaire (FCQ-S); Rodríguez, S., Fernández, M. C., Cepeda-Benito, A., & Vila, J. (2005). Subjective and physiological reactivity to chocolate images in high and low chocolate cravers. Biological Psychology, 70, 9-18], affective activation [Felt Arousal Scale; Svebak, S., & Murgatroyd, S. (1985). Metamotivational dominance: a multimethod validation of reversal theory constructs. Journal of Perception and Social Psychology, 48, 107-116], affective pleasure/valence [Feelings Scale; Hardy, C. J., & Rejeski, W. J. (1989). Not what, but how one feels: the measurement of affect during exercise. Journal of Sport and Exercise Psychology, 11, 304-317], and systolic/diastolic blood pressure (SBP/DBP) were assessed throughout. Exercise reduced chocolate urges and there was a trend towards attenuated urges in response to the chocolate cue. Exercise also attenuated SBP/DBP increases in response to the stressor and chocolate cue. The effects on urges varied across the dimensions of the FCQ-S. PMID:18835411

  18. Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives.

    Science.gov (United States)

    Belščak-Cvitanović, Ana; Komes, Draženka; Dujmović, Marko; Karlović, Sven; Biškić, Matija; Brnčić, Mladen; Ježek, Damir

    2015-01-15

    In this study, sugar alcohols, dietary fibers, syrups and natural sweeteners were used as sucrose alternatives in the production of reduced sugar chocolates (50% of cocoa parts) with enhanced bioactive profile. Formulated chocolates were evaluated for their physical (particle size distribution, texture) and sensory properties, sugar composition, polyphenolic compounds content and antioxidant capacity. All produced reduced sugar chocolates ensured >20% lower calorific value than conventional chocolate (prepared with sucrose). Formulated chocolates containing stevia leaves and peppermint exhibited the best sensory properties (especially with regard to mouthfeel, sweetness and herbal aroma), as well as the highest polyphenolic content and antioxidant capacity. Particle size and hardness of chocolates increased in comparison to conventional chocolate, in particular when the combination of fructose and isomalt or lactitol was used. The bioactive profile of produced chocolates was enriched with phenolic acids, flavone (luteolin and apigenin) and flavonol (quercetin) derivatives, which were not identified in control chocolate. PMID:25148960

  19. Imidacloprid in processed tea and tea liquor*

    OpenAIRE

    Sanyal, N.; Hazra, D.; Pal, R; Somchaudhury, A.K.; Chowdhury, A.

    2006-01-01

    Imidacloprid is a newly introduced broad-spectrum chloronicotinyl insecticide and will find its way in agricultural production, particularly in Asia. However, information on the fate of imidacloprid in crop plants is lacking. The degradation of imidacloprid in processed CTC tea and tea liquor was investigated in the present study in which imidacloprid was applied at recommended application rate (30.0 g a.i./ha) and twice the recommended application rate (60.0 g a.i./ha) for three consecutive ...

  20. Desire lies in the eyes: attention bias for chocolate is related to craving and self-endorsed eating permission.

    Science.gov (United States)

    Werthmann, Jessica; Roefs, Anne; Nederkoorn, Chantal; Jansen, Anita

    2013-11-01

    The present study tested the impact of experimentally manipulated perceived availability of chocolate on attention for chocolate stimuli, momentary (state) craving for chocolate and consumption of chocolate in healthy weight female students. It was hypothesized that eating forbiddance would be related to attentional avoidance (thus diminished attention focus on food cues in an attempt to prevent oneself from processing food cues) and that eating motivation would be related to attentional approach (thus maintained attentional focus on food cues). High chronic chocolate cravers (n=40) and low cravers (n=40) participated in one of four perceived availability contexts (required to eat, forbidden to eat, individual choice to eat, and 50% chance to eat) following a brief chocolate exposure. Attention for chocolate was measured using eye-tracking; momentary craving from self-report; and the consumption of chocolate was assessed from direct observation. The perceived availability of chocolate did not significantly influence attention allocation for chocolate stimuli, momentary craving or chocolate intake. High chocolate cravers reported significantly higher momentary craving for chocolate (d=1.29, pfood stimuli reflect inter-individual differences in eating motivation--such as chronic chocolate craving, and self-endorsed eating permission.

  1. Fitting mathematical models to describe the rheological behaviour of chocolate pastes

    Science.gov (United States)

    Barbosa, Carla; Diogo, Filipa; Alves, M. Rui

    2016-06-01

    The flow behavior is of utmost importance for the chocolate industry. The objective of this work was to study two mathematical models, Casson and Windhab models that can be used to fit chocolate rheological data and evaluate which better infers or previews the rheological behaviour of different chocolate pastes. Rheological properties (viscosity, shear stress and shear rates) were obtained with a rotational viscometer equipped with a concentric cylinder. The chocolate samples were white chocolate and chocolate with varying percentages in cacao (55%, 70% and 83%). The results showed that the Windhab model was the best to describe the flow behaviour of all the studied samples with higher determination coefficients (r2 > 0.9).

  2. 27 CFR 5.46 - Standard liquor bottles.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Standard liquor bottles. 5.46 Section 5.46 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF DISTILLED SPIRITS Standards of Fill...

  3. 27 CFR 31.42 - Restaurants serving liquors with meals.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Restaurants serving... Part Certain Organizations, Agencies, and Persons § 31.42 Restaurants serving liquors with meals. Proprietors of restaurants and other persons who serve liquors with meals to paying customers, even if...

  4. Liquor Activity Reduction (LAR) Programme - 12397

    Energy Technology Data Exchange (ETDEWEB)

    Pether, Colin; Carrol, Phil; Birkett, Eddie; Kibble, Matthew [Sellafield Ltd, Cumbria (United Kingdom)

    2012-07-01

    Waste material from the reprocessing of irradiated fuel has been stored under water for several decades leading to the water becoming highly radioactive. As a critical enabler to the decommissioning strategy for the Sellafield site, the Liquor Activity Reduction (LAR) programme has been established to provide a processing route for this highly radioactive liquor. This paper reviews the progress that has been made since the start of routine LAR transfer cycles (July 2010) and follows on from the earlier paper presented at WM2011. The paper focuses on the learning from the first full year of routine LAR transfer cycles and the application of this learning to the wider strategies for the treatment of further radioactive liquid effluents on the Sellafield site. During this period over 100,000 Curies of radioactivity has been safely removed and treated. The past year has witnessed the very successful introduction of the LAR programme. This has lead to hazard reduction at MSSS and demonstration that the SIXEP facility can meet the significantly increased challenge that the LAR programme represents. Part of the success has been the ability to predict and deliver a realistic production schedule with the availability of the MSSS, EDT and SIXEP facilities being central to this. Most importantly, the LAR programme has been successful in bringing together key stakeholders to deliver this work while integrating with the existing, day to day, demands of the Sellafield site. (authors)

  5. Doctors Say a Chocolate a Day Keeps Them Away

    Institute of Scientific and Technical Information of China (English)

    Patricia; Reaney; 林多多

    2002-01-01

    本文的标题别具风采,很生动形象,很亲切而富有说服力。这毕竟是“医嘱”呀!文章内还有一句也很精彩,堪称佳句:NOT ALL CHOCOLATE CRE-ATED EQUAL。使你也许会联想到英语中的一句名言:MAN ARE CREATED E-QUAL。(人生来就是平等)!当然,本文还有一句“中听”的话:So the message is,enjoy a little chocolate in moderation,but ensure you eat five portions of fruit andvegetables daily to get all the flavonoids you need without the added fat。此言之精髓是:巧克力虽好,但别忘了大吃水果和蔬菜哟!】

  6. Smelling the books: The effect of chocolate scent on purchase-related behavior in a bookstore

    OpenAIRE

    DOUCE, Lieve; Poels, Karolien; Janssens, Wim; De Backer, Charlotte

    2013-01-01

    The aims of this research were to (1) explore the different effects of an ambient scent of chocolate on general approach versus goal-directed behavior, and (2) investigate whether an ambient chocolate scent diffused in a retail environment has a positive effect on consumers’ behavior toward thematically congruent products. A field study with 201 participants shows that a chocolate scent positively influences general approach behavior and negatively influences goal-directed behavior in a books...

  7. Development and storage study of reduced sugar soy containing compound chocolate

    OpenAIRE

    Pandey, Alka; Singh, Gurmukh

    2010-01-01

    Possibility of using full fat soy flour (FFSF) for replacer for whole milk powder (WMP), stevia-mannitol blend as replacer for sugar and soybean oil (SBO) as replacer for cocoa butter in chocolate manufacture without impairing the sensory quality characteristics of chocolate was explored. Data on the sensory evaluation of WMP, sugar and cocoa butter substituted chocolates revealed that 40% (w/w) of WMP, sugar and cocoa butter can be successfully substituted by FFSF, stevia-mannitol blend and ...

  8. Sensory and instrumental evaluation of physical characteristics of laboratory -made chocolate

    OpenAIRE

    Jovanović Olga Lj.; Pajin Biljana S.

    2002-01-01

    Sensory evaluation of chocolate, as a complex multicompound system, is one of the ways to define and control its physico-chemical characteristics, i.e. quality. Chocolate quality depends on structure and ingredients percentage that influence its appearance, taste and behaviour in the production processes and storage. The aim of this work was to compare certain quality factors of laboratory-made chocolate with added emulsifier-blooming inhibitor, determinated by sensory and instrumental analys...

  9. An empirical study on the relationship of purchasing a chocolate based on its packaging

    OpenAIRE

    Yasaman Giyahi

    2012-01-01

    Chocolate is one of popular gifts among people in many societies. Packaging of such product plays an important role on marketing this item and the primary question of this survey is to determine the impact of packaging on better introducing a product. The inference statistical tests show that packaging is an important item in selection of chocolate as a gift. Percentage of chocolate is the most important information on packaging and color of packaging is of paramount significance when custome...

  10. TWO FACES OF MASCULINITY IN AXE CHOCOLATE ADVERTISEMENT

    OpenAIRE

    Bernadeta Ririn; Lulu Laela Amalia

    2012-01-01

    Abstract: An advertisement has never been departed from an ideology. Although it occurs implicitly, an ideology in an advertisement is able to make someone believe in particular value of life. This study tries to reveal the ideology both in positive meaning as a belief system which marks certain group and in negative meaning as a false consciousness. Besides that, this study also tries to reveal the way of illustrating the ideology that lies within the Axe Chocolate advertisement. In order to...

  11. TWO FACES OF MASCULINITY IN AXE CHOCOLATE ADVERTISEMENT

    OpenAIRE

    Bernadeta Ririn; Lulu L. Amalia

    2016-01-01

    An advertisement has never been departed from an ideology. Although it occurs implicitly, an ideology in an advertisement is able to make someone believe in particular value of life. This study tries to reveal the ideology both in positive meaning as a belief system which marks certain group and in negative meaning as a false consciousness. Besides that, this study also tries to reveal the way of illustrating the ideology that lies within the Axe Chocolate advertisement. In order to obtain th...

  12. Chocolate During Pregnancy Has Good Impact on Baby

    Institute of Scientific and Technical Information of China (English)

    陈晖

    2004-01-01

    在传统的观念中,巧克力是美味高脂的代名词,令几多爱关女士垂涎欲 滴却又望而却步。但不想其对孕妇却有如下神奇功效:Eating chocolate is good for the baby。因此,为了下一代的健康,请孕妇尽情享用吧!

  13. 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 <...

  14. Improved method for determination of light filth in chocolate products.

    Science.gov (United States)

    Shostak, M T

    1978-07-01

    The recovery of rodent hairs from chocolate has been significantly improved by the introduction of an additional defatting step, substitution of 40% isopropanol for water, and substitution of mineral oil-heptane (85+15) for heptane in the trapping-off step. These changes have no adverse effect on insect fragment recovery. An average recovery of 95% was obtained for rodent hairs, coefficient of variation 7.9%. Insect fragment recoveries were 100%. PMID:681273

  15. Chocolate as a cough suppressant: rationale and justification for an upcoming clinical trial.

    Science.gov (United States)

    Halfdanarson, Thorvardur R; Jatoi, Aminah

    2007-01-01

    Cough is a troubling symptom for many patients with cancer. Current cough suppressants can cause side effects and, at the same time, might not provide absolute cough palliation. Suprisingly, accumulating evience suggests that dark chocolate can carry antitussive effects. Although mechanisms remain unknown, it is thought that theobromine, a methylxanthine intrinsic to dark chocolate, might potentially suppress cough. To date, clinical trials with dark chocolate have not been undertaken. This article describes an upcoming trial to determine whether dark chocolate might serve as an antitussive in patients with cancer. PMID:18632476

  16. Appetite suppression through smelling of dark chocolate correlates with changes in ghrelin in young women

    DEFF Research Database (Denmark)

    Massolt, Elske T; van Haard, Paul M; Rehfeld, Jens F;

    2010-01-01

    Cephalic effects on appetite are mediated by vagal tone and altered gastrointestinal hormones. The objective of this study is to explore the relationship between appetite and levels of gastrointestinal hormones after smelling chocolate and after melt-and-swallow 30 g chocolate (1.059 oz, 85% cocoa......, 12.5 g of sugar per 100g product). Twelve female residents (BMI between 18 and 25 kg/m(2)) all participated in two 60-minute study sessions. In the first session, all 12 women ate chocolate; for the second session, they were randomized either to smell chocolate (n=6) or to serve as a control (no...

  17. Physical Characteristics of Cocoa Butter and Palm Stearin Mixture in Milk Chocolate System

    Directory of Open Access Journals (Sweden)

    Misnawi Jati

    2008-12-01

    Full Text Available Chocolate products for consumption in tropical areas frequently become soft and tend to bloom due to melting and migration of fat contained, the product becomes dully and less interesting. Fat fraction determines chocolate texture, appearance and its handling. Objective of this research is to study the characteristic of mixed fat of cocoa butter, milk fat and stearin; in which the latest was added into a chocolate formula expected to increase its physical characteristic. Response Surface Methodology design was used for the study at stearin concentration of 10–60 g kg-1 and lecithin of 1–7 g kg-1. Parameters of the study were fat melting point, chocolate hardness and preference on chocolate texture and overall acceptance. Result of the study showed that the stearin concentration significantly altered chocolate physical characteristic, where the lecithin concentration did not influence. The presence of stearin in milk chocolate system showed fat eutectic phenomenon. Substitution of cocoa butter with stearin up to concentration of 35 g kg-1 in the formulation showed a clear eutectic; however, at higher concentrations the phenomenon was compensated by the increase in stearin crystal seed which raised melting point and hardness. This result also clearly indicated that cocoa butter substitution with palm stearin to obtain resistant chocolate should be designed in a range of 43–60 g kg-1 in its formulation, equal to 15–18% from cocoa butter added.Key words : chocolate, cocoa butter, stearin, eutectic, solidifier, emulsifier, melting point, texture.

  18. Chocolate packaging cues and first moment of truth: An exploratory study on young consumers’ mind

    OpenAIRE

    Suraj Kushe Shekhar; P.T. Raveendran

    2013-01-01

    Packaging is often called as the fifth P of the marketing mix. Chocolate is a product which is loved to be consumed irrespective of any age group. Consumers were asked to imagine that a new chocolate bar has been launched in the market and were yet to sense (sight or taste) it or a chocolate bar which was already launched in the market and were yet to sense (sight or taste) it .The present study explored different chocolate packaging cues that could possibly influence the purchase decision of...

  19. An empirical study on the relationship of purchasing a chocolate based on its packaging

    Directory of Open Access Journals (Sweden)

    Yasaman Giyahi

    2012-04-01

    Full Text Available Chocolate is one of popular gifts among people in many societies. Packaging of such product plays an important role on marketing this item and the primary question of this survey is to determine the impact of packaging on better introducing a product. The inference statistical tests show that packaging is an important item in selection of chocolate as a gift. Percentage of chocolate is the most important information on packaging and color of packaging is of paramount significance when customers purchase chocolate for individuals with official relationship. In this paper, we present an empirical study to measure the effects of chocolates' packaging on purchasing them. The proposed study of this paper designs a questionnaire and distributes them among different people. The results are analyzed using some non-parametric tests and they are discussed. The preliminary results indicate that the number of purchased packages within a year, cost of purchasing chocolate within a year, type of relationship of recipients of chocolate as gift, gender of recipient of chocolate as gift, age group of recipient of gift, type of store, nationality of chocolate, significance of packaging in various price ranges, type of packaging, insertion of information on package and color of packaging, are important factors influencing people to buy more.

  20. Chocolate packaging cues and first moment of truth: An exploratory study on young consumers’ mind

    Directory of Open Access Journals (Sweden)

    Suraj Kushe Shekhar

    2013-07-01

    Full Text Available Packaging is often called as the fifth P of the marketing mix. Chocolate is a product which is loved to be consumed irrespective of any age group. Consumers were asked to imagine that a new chocolate bar has been launched in the market and were yet to sense (sight or taste it or a chocolate bar which was already launched in the market and were yet to sense (sight or taste it .The present study explored different chocolate packaging cues that could possibly influence the purchase decision of young consumers in such a scenario. Descriptive research with convenient sampling elicited 240 responses across the age group lying between 11 to 27 years. Results showed that an attractive package design was of paramount significance in first purchase of chocolate bars. The important factors which affected the buying decision were ‘Information’ and ‘Visual aesthetics’. However it was found that chocolate packaging had less influence on subsequent purchase of chocolate bars. It was also inferred that an attractive package along with a strong advertising campaign could bring prospective sales for a newly launched chocolate bar. The study also discussed the influence of chocolate packaging for national and international brands across various demographic variables.

  1. Identification and characterisation of organisms associated with chocolate pralines and sugar syrups used for their production

    DEFF Research Database (Denmark)

    Nielsen, Cecilie Lykke Marvig; Kristiansen, Rikke M.; Madsen, Mikkel G.;

    2014-01-01

    Spoilage of chocolate pralines, due to growth of microorganisms tolerating low water activity, causes problems in the confectionary industry. Therefore, an increased knowledge on which organisms are present in the chocolate fillings and their tolerance towards low aw, pH, ethanol and other...... preservatives is needed. Using media containing 40-50% glucose (aw 0.872-0.925) bacteria, yeasts and moulds were isolated from chocolate pralines (aw 0.70-0.898) of nine manufactures and sugar syrups (aw 0.854) used as ingredient in chocolate praline production by one of the manufacturers. Isolates were...

  2. Health Benefits of Methylxanthines in Cacao and Chocolate

    Directory of Open Access Journals (Sweden)

    Rafael Franco

    2013-10-01

    Full Text Available One may wonder why methylxanthines are so abundant in beverages used by humans for centuries, or in cola-drinks that have been heavily consumed since their appearance. It is likely that humans have stuck to any brew containing compounds with psychoactive properties, resulting in a better daily life, i.e., more efficient thinking, exploring, hunting, etc., however, without the serious side effects of drugs of abuse. The physiological effects of methylxanthines have been known for a long time and they are mainly mediated by the so-called adenosine receptors. Caffeine and theobromine are the most abundant methylxanthines in cacao and their physiological effects are notable. Their health-promoting benefits are so remarkable that chocolate is explored as a functional food. The consequences of adenosine receptor blockade by natural compounds present in cacao/chocolate are here reviewed. Palatability and health benefits of methylxanthines, in general, and theobromine, in particular, have further contributed to sustain one of the most innocuous and pleasant habits: chocolate consumption.

  3. Use of a clay modeling task to reduce chocolate craving.

    Science.gov (United States)

    Andrade, Jackie; Pears, Sally; May, Jon; Kavanagh, David J

    2012-06-01

    Elaborated Intrusion theory (EI theory; Kavanagh, Andrade, & May, 2005) posits two main cognitive components in craving: associative processes that lead to intrusive thoughts about the craved substance or activity, and elaborative processes supporting mental imagery of the substance or activity. We used a novel visuospatial task to test the hypothesis that visual imagery plays a key role in craving. Experiment 1 showed that spending 10 min constructing shapes from modeling clay (plasticine) reduced participants' craving for chocolate compared with spending 10 min 'letting your mind wander'. Increasing the load on verbal working memory using a mental arithmetic task (counting backwards by threes) did not reduce craving further. Experiment 2 compared effects on craving of a simpler verbal task (counting by ones) and clay modeling. Clay modeling reduced overall craving strength and strength of craving imagery, and reduced the frequency of thoughts about chocolate. The results are consistent with EI theory, showing that craving is reduced by loading the visuospatial sketchpad of working memory but not by loading the phonological loop. Clay modeling might be a useful self-help tool to help manage craving for chocolate, snacks and other foods. PMID:22369958

  4. Everyday Eating Experiences of Chocolate and Non-Chocolate Snacks Impact Postprandial Anxiety, Energy and Emotional States

    Directory of Open Access Journals (Sweden)

    François-Pierre J. Martin

    2012-06-01

    Full Text Available Social and psychological stressors are both a part of daily life and are increasingly recognized as contributors to individual susceptibility to develop diseases and metabolic disorders. The present study investigated how snacks differing in sensory properties and presentation can influence ratings of affect in consumers with different levels of dispositional anxiety. This study examines the relationships between a pre-disposition to anxiety and food using a repeated exposures design with three interspersed test days over a period of two weeks. The study was conducted on ninety free-living male (n = 28 and female (n = 62 Dutch participants aged between 18 and 35 years old, with a BMI between 18 and 25 kg/m2 and different anxiety trait levels assessed using State-Trait Anxiety Inventory tests. The study was randomized by age, gender, anxiety trait score, and followed a parallel open design. Three test products: dark chocolate, a milk chocolate snack and crackers with cheese spread (control, which differed in composition, sensory properties and presentation, were evaluated. Changes in self-reported anxiety, emotion, and energetic states were assessed as a function of eating the snacks just after consumption and up to one hour. The repeated exposure design over a period of two weeks enabled the investigations of potential cumulative effects of regular consumption of the food products. The milk chocolate snack resulted in the decrease of anxiety in high anxiety trait subjects, whereas dark chocolate and cheese and crackers respectively improved the anxiety level and the energetic state of low anxiety trait participants. The mood effects were not altered with repeated exposure, and the magnitude of changes was similar on each test day, which illustrates the repeatability of the effects of the food on subjective measures of postprandial wellness.

  5. Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill

    OpenAIRE

    Zarić Danica B.; Pajin Biljana S.; Rakin Marica B.; Šereš Zita I.; Dokić Ljubica P.; Tomić Jelena M.

    2011-01-01

    Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of production and properly performed pre-crystallization phase. In this work, chocolate was produced in an unconventional way, i.e. in a ball mill applying variable refining time (30, 60 and 90 min) and pre-crystallization temperature in chocolate masses (26, 28 and 30⁰C)....

  6. Appetite suppression through smelling of dark chocolate correlates with changes in ghrelin in young women

    DEFF Research Database (Denmark)

    Massolt, Elske T; van Haard, Paul M; Rehfeld, Jens F;

    2010-01-01

    Cephalic effects on appetite are mediated by vagal tone and altered gastrointestinal hormones. The objective of this study is to explore the relationship between appetite and levels of gastrointestinal hormones after smelling chocolate and after melt-and-swallow 30 g chocolate (1.059 oz, 85% cocoa...

  7. The Science of Chocolate: Interactive Activities on Phase Transitions, Emulsification, and Nucleation

    Science.gov (United States)

    Rowat, Amy C.; Hollar, Kathryn A.; Stone, Howard A.; Rosenberg, Daniel

    2011-01-01

    Nearly everyone loves chocolate, which makes this an excellent topic for communicating scientific concepts to the general public and to students in the classroom. Here we present the outline and activities for an interactive presentation on the science of chocolate for nonspecialists and their children ages 6 and up. We design the presentation…

  8. Appetite suppression through smelling of dark chocolate correlates with changes in ghrelin in young women

    NARCIS (Netherlands)

    Massolt, Elske T.; van Haard, Paul M.; Rehfeld, Jens F.; Posthuma, Eduardus F.; van der Veer, Eveline; Schweitzer, Dave H.

    2010-01-01

    Cephalic effects on appetite are mediated by vagal tone and altered gastrointestinal hormones. The objective of this study is to explore the relationship between appetite and levels of gastrointestinal hormones after smelling chocolate and after melt-and-swallow 30 g chocolate (1.059 oz, 85% cocoa,

  9. Is Chocolate Milk the New-Age Energy\\Sports Drink in the United States?

    OpenAIRE

    Dharmasena, Senarath; Capps, Oral, Jr.

    2011-01-01

    Data from U.S. households for calendar year 2008 were used in examining demographic and economic factors affecting demand for chocolate milk using Heckman two-step procedure. Price, income, age, education, region, race, Hispanic status, and presence of children were significant drivers of consumption of chocolate milk. Sample selection bias was statistically significant.

  10. Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?

    OpenAIRE

    Djurdjica Ackar; Kristina Valek Lendić; Marina Valek; Drago Šubarić; Borislav Miličević; Jurislav Babić; Ilija Nedić

    2013-01-01

    Chocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects. Main compounds of cocoa and chocolate which contribute to human health are polyphenols that act as antioxidants and have potential anti-inflammatory, cardioprotective, antihepatotoxic, antibacterial, antiviral, antiallergenic, and anticarcinogenic properties. This paper gives a short overview of scientific literature regarding cocoa polyph...

  11. Proceedings of the black liquor research program review fourth meeting held July 28--30, 1987

    Energy Technology Data Exchange (ETDEWEB)

    Emerson, D. B.; Whitworth, B. A.

    1987-10-01

    Research programs, presented at the black liquor review meeting are described. Research topics include the following: Cooperative Program in Kraft Recovery; Black Liquor Physical Properties; Viscosity of Strong Black Liquor; Ultrafiltration of Kraft Black Liquor; Molecular Weight Distribution of Kraft Lignin; Black Liquor Droplet Formation Project; Fundamental Studies of Black Liquor Combustion; Black Liquor Combustion Sensors; Flash X-ray Imagining of Black Liquor Sprays; Laser Induced Fluorescence For Process Control In The Pulp and Paper Industry; Recovery Boiler Optimization; Black Liquor Gasification and Use of the Products in Combined-Cycle Cogeneration; Black Liquor Steam Plasma Automization; The B and W Pyrosonic 2000R System; Monsteras Boiler Control System; and Cooperative Program Project Reviews. Individual projects are processed separately for the data bases.

  12. ON THE BLACK LIQUOR AND RECYCLE COOKING OF AS-AQ STRAW PULP

    Institute of Scientific and Technical Information of China (English)

    Haiqiang Shi; Beihai He; Bingyue Liu

    2004-01-01

    Thick black liquor, thin black liquor and solid state sodium hydroxide are added to the liquor treated by sulfur dioxide, then the blended liquor is used to recycle cooking of straw pulp. The black liquor,separated liquor and pulp of every cycles are analyzed respectively. Result shows that the content of lignin and organism in recycle black liquor and separated liquor increases faster in the first three cycles and then continues to increase slowly till four or five times, after that it trends to a stable state. The main organism separated from waste liquor of AS-AQ treated by sulfur dioxide is alkali-lignin,above 50% of total lignin in black liquor. The yield of pulp made from recycle cooking is steady, the hardness of pulp has a great improvement with recycle cooking. The brightness of pulp reduces correspondingly before bleaching, and after bleaching the brightness of pulp is relatively high and steady at the same sodium hypo chlorite dosage.

  13. Pyrolysis and gasification behavior of black liquor under pressurized conditions

    Energy Technology Data Exchange (ETDEWEB)

    Whitty, K.

    1997-11-01

    The purpose of this study has been to enhance the understanding of the processes involved in pressurized black liquor gasification. Gasification is known to occur in three stages: drying, pyrolysis and char gasification. The work presented here focuses on the pyrolysis and gasification stages. Experiments were carried out primarily in two laboratory-scale reactors. A pressurized grid heater was used to study black liquor pyrolysis under pressurized conditions. Char yields and the fate of elements in the liquor, as well as the degree of liquor swelling, were measured in this device. A pressurized thermogravimetric reactor was used to measure the rate of the char gasification process under different temperatures and pressures and in various gas atmospheres. Pyrolysis experiments were also carried out in this device, and data on swelling behavior, char yields and component release were obtained 317 refs.

  14. Thermal Analysis of Main Vessel in Uranium Liquor Critical Facility

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    <正>The thermal stress analysis of No.2 vessel in the Uranium Liquor Critical Facility is carried through, in order to research the thermal stability of the vessel and provide the data for general stress evaluation.

  15. Characteristics of Gouda cheese supplemented with fruit liquors.

    Science.gov (United States)

    Choi, Hee Young; Yang, Chul Ju; Choi, Kap Seong; Bae, Inhyu

    2015-01-01

    This study was conducted in order to evaluate the quality characteristics of Gouda cheeses supplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor was supplemented to Gouda cheeses during preparation. Changes in chemical composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics, and proteolysis were monitored in the prepared ripened cheese. The electrophoresis patterns of cheese proteins, fruit liquor functional component concentrations, and the flavonoid content of the cheeses were also determined. The addition of fruit liquor did not affect (p> 0.05) the appearance or sensory characteristics of the cheeses. Higher amounts of crude ash, mineral, and flavonoids (psupplemented cheese than in the control cheese. Findings from this study suggest that wine supplemented Gouda could provide additional nutrients while maintaining flavor and quality.

  16. Visualization of the hot chocolate sound effect by spectrograms

    Science.gov (United States)

    Trávníček, Z.; Fedorchenko, A. I.; Pavelka, M.; Hrubý, J.

    2012-12-01

    We present an experimental and a theoretical analysis of the hot chocolate effect. The sound effect is evaluated using time-frequency signal processing, resulting in a quantitative visualization by spectrograms. This method allows us to capture the whole phenomenon, namely to quantify the dynamics of the rising pitch. A general form of the time dependence volume fraction of the bubbles is proposed. We show that the effect occurs due to the nonlinear dependence of the speed of sound in the gas/liquid mixture on the volume fraction of the bubbles and the nonlinear time dependence of the volume fraction of the bubbles.

  17. Will the Ban on Liquor Sales To Juveniles Be Effective?

    Institute of Scientific and Technical Information of China (English)

    2006-01-01

    Retailers are not allowed to sell alcohol to juveniles and signs advertising this must be clearly shown in supermarkets and liquor stores. This is according to Article 19 of the Regulations on Management of Alcohol Circulation, which was put into practice on January 1. The provision marks the second time in 2005 that the tightening up of liquor sales was written into the law. The first occasion was a provision in the Regulations on Retail Sales

  18. Pretreatment of citrus peel press liquor before anaerobic digestion

    Energy Technology Data Exchange (ETDEWEB)

    Lane, A.G.

    1983-02-01

    Centrifugation and aeration were unsuitable pretreatments before anaerobic digestion of press liquors from citrus peel. Non-aerated fermentation without pH control resulted in conversion of sugars to acids and ethyl alcohol with reduction in pH to 2.8 - 3.5. These acidified liquors had a pleasant smell, were stable on storage and were satisfactory feedstock for anaerobic digestion. (Refs. 7).

  19. Proceedings of the black liquor research program review fifth meeting

    Energy Technology Data Exchange (ETDEWEB)

    1988-09-01

    On June 14--17, 1988 the participants and invited guests of the Cooperative Program in Kraft Recovery gathered in Charleston, South Carolina, to review progress on four major black liquor research programs being executed at the Institute of Paper Chemistry, the University of Maine, the National Bureau of Standards, and the University of Florida. These programs include: (1) Black Liquor Properties; (2) Black Liquor Droplet Formation; (3) Black Liquor Nozzle Evaluation; and (4) Black Liquor Combustion. In addition to the objectives of previous meetings, this meeting made a direct attempt to gather ideas on how to improve our ability to move from new technology concepts to commercial implementation. Also attached is the agenda for the Charleston meeting. The first two days were involved with updates and reviews of the four major black liquor programs. A half day was spent discussing pathways to implementation and developing thoughts on what industry, DOE and academia could do to facilitate commercial implementation of the research results. This publication is a summary of the presentations made in Charleston and the industry responses to the research work. Readers are cautioned that the contents are in-progress updates on the status of the research and do not represent referred technical papers. Any questions regarding the content should be referred to the principal investigators of the project.

  20. Determination of the microbial origin of geosmin in Chinese liquor.

    Science.gov (United States)

    Du, Hai; Xu, Yan

    2012-03-01

    Geosmin is the major cause of the common earthy off-flavor in light-aroma type Chinese liquor and, thus, highly detrimental to the aromatic quality. To find out its origin, the evolving process of geosmin in light-aroma type liquor making was monitored, and microbial analysis of Daqu containing geosmin was carried out. The results showed that geosmin appeared in all the fermented sorghums at different fermentation periods. About 57% geosmin in the fermented sorghums was distilled into liquor. During the distillation process, the peak of geosmin concentration appeared when alcohol content was 50-60% vol. More importantly, high geosmin content was observed during the Daqu-making process. Furthermore, five Streptomyces strains were isolated from different types of Daqu used for the fermentation of light-aroma type liquor. All of them produced only geosmin as the main volatile metabolite but no 2-methylisoborneol (2-MIB). It appears that microorganisms developing in Daqu are responsible for the presence of geosmin in liquor. Because of the relatively low detection threshold estimated at 110 ng/L in 46 vol % hydroalcoholic solution, the presence of geosmin in Daqu may pose a risk for Chinese liquor producers.

  1. The comparison of biological activity of chocolates made by different technological procedures

    Directory of Open Access Journals (Sweden)

    Lucia Godočiková

    2016-06-01

    Full Text Available 12.00 Chocolate is one of the most consumed delicacies in the world. Nowadays, raw chocolates without vanilla or allergens are getting more attention. The aim of this study was to evaluate and compare the biological activity of different types of chocolate - cold processed chocolate and chocolate made by traditional way. Total content of fat, crude fibre, polyphenols, flavonoids, phenolic acids and metylxantines - theobromine and caffeine was evaluated. The antioxidant activity was determined by a method using DPPH radical, reducing power method and phosphomolybdenum method. Both evaluated chocolates had similar content of fat and crude fibre, but sample of chocolate made by traditional way probably due to the higher content of cocoa mass had almost two times higher content of total polyphenols, flavonoids and phenolic acids as cold processed chocolate. Also the content of theobromine and caffeine was slightly higher in chocolate made by traditional way. This sample had the highest antioxidant activity - 93.68 mg TEAC.g-1 determined by phosphomolybdenum method, while in the sample of chocolate made by cold processed way was measeured value 50.82 mg TEAC.g-1. Similarly, reducing power of chocolate made by traditional way was almost two times higher, but antioxidant activity determined with DPPH method was similar in both samples (3.58 and 3.62 mg TEAC.g-1. The antioxidants and metylxantines in chocolates determine its potential to be a significant source of biologicaly active compounds with favorable effects to human health. It can be concluded in this study, that chocolate produced by conventional production technology can have more health-promoting ingredients reserved, but more extensive researches are still needed.  12.00 Normal 0 21 false false false SK X-NONE X-NONE Normal 0 21 false false false SK X-NONE X-NONE Vanillin: Synthetic Flavoring from Spent Sulfite Liquor

    Science.gov (United States)

    Hocking, Martin B.

    1997-09-01

    Separation of the lignin component of wood from the cellulose presents an opportunity to access various interesting products from the lignin fragments. The lignin represents availability of a sizable renewable resource. Vanillin, or 3-methoxy-4-hydroxybenzaldehyde, is one of a series of related substituted aromatic flavor constituents, and represents one of the potentially profitable possibilities. Vanillin production from the lignin-containing waste liquor obtained from acid sulfite pulping of wood began in North America in the mid 1930's. By 1981 one plant at Thorold, Ontario produced 60% of the contemporary world supply of vanillin. The process also simultaneously decreased the organic loading of the aqueous waste streams of the pulping process. Today, however, whilst vanillin production from lignin is still practiced in Norway and a few other areas, all North American facilities using this process have closed, primarily for environmental reasons. New North American vanillin plants use petrochemical raw materials. An innovation is needed to help overcome the environmental problems of this process before vanillin production from lignin is likely to resume here. Current interest in the promotion of chemicals production from renewable raw materials reinforces the incentive to do this.

  2. TWO FACES OF MASCULINITY IN AXE CHOCOLATE ADVERTISEMENT

    Directory of Open Access Journals (Sweden)

    Bernadeta Ririn

    2012-01-01

    Full Text Available Abstract: An advertisement has never been departed from an ideology. Although it occurs implicitly, an ideology in an advertisement is able to make someone believe in particular value of life. This study tries to reveal the ideology both in positive meaning as a belief system which marks certain group and in negative meaning as a false consciousness. Besides that, this study also tries to reveal the way of illustrating the ideology that lies within the Axe Chocolate advertisement. In order to obtain the ideology, each scene in the Axe Chocolate advertisement is analyzed based on Barthes’ model of sign. Then, to find the way of illustrating the ideology, the connotative meaning of mass media codes applied in the advertisement, i.e. fashion codes, color codes, non-verbal codes and technical codes is analyzed. The result of this study shows that masculinity appears as the negative and positive ideology because masculinity is not contradictory with Indonesian culture. However, the value of masculinity shown by the advertiser is narrowed down into the area of sexuality only. In addition to this, the way of illustrating the ideology of masculinity in sexuality area also gives negative stereotype to women, for instance by showing women as figures who like to advertise their body through wearing fashion which exposes women’s body.   Keywords: ideology, advertisement, semiotics, mass media codes

  3. TWO FACES OF MASCULINITY IN AXE CHOCOLATE ADVERTISEMENT

    Directory of Open Access Journals (Sweden)

    Bernadeta Ririn

    2016-01-01

    Full Text Available An advertisement has never been departed from an ideology. Although it occurs implicitly, an ideology in an advertisement is able to make someone believe in particular value of life. This study tries to reveal the ideology both in positive meaning as a belief system which marks certain group and in negative meaning as a false consciousness. Besides that, this study also tries to reveal the way of illustrating the ideology that lies within the Axe Chocolate advertisement. In order to obtain the ideology, each scene in the Axe Chocolate advertisement is analyzed based on Barthes’ model of sign. Then, to find the way of illustrating the ideology, the connotative meaning of mass media codes applied in the advertisement, i.e. fashion codes, color codes, non-verbal codes and technical codes is analyzed. The result of this study shows that masculinity appears as the negative and positive ideology because masculinity is not contradictory with Indonesian culture. However, the value of masculinity shown by the advertiser is narrowed down into the area of sexuality only. In addition to this, the way of illustrating the ideology of masculinity in sexuality area also gives negative stereotype to women, for instance by showing women as figures who like to advertise their body through wearing fashion which exposes women’s body.

  4. Influence of the chemical composition on the combustion properties of kraft black liquor; Mustalipeaen koostumuksen vaikutus lipeaen poltto-ominaisuuksiin

    Energy Technology Data Exchange (ETDEWEB)

    Alen, R.; Siistonen, H.; Malkavaara, P. [Jyvaeskylae Univ. (Finland). Inst. of Chemistry

    1997-10-01

    The aim of this work is to study the combustion properties of kraft black liquors from modified cooking. Both the industrial and laboratory-made black liquors are included. In addition, changes in the combustion properties of the spent liquors obtained by mixing prior to combustion different chlorine-free bleach liquors with black liquor are studied. (orig.)

  5. Mixed selection. Effects of body images, dietary restraint, and persuasive messages on females' orientations towards chocolate.

    Science.gov (United States)

    Durkin, Kevin; Hendry, Alana; Stritzke, Werner G K

    2013-01-01

    Many women experience ambivalent reactions to chocolate: craving it but also wary of its impact on weight and health. Chocolate advertisements often use thin ideal models and previous research indicates that this exacerbates ambivalence. This experiment compared attitudes to, and consumption of, chocolate following exposure to images containing thin or overweight models together with written messages that were either positive or negative about eating chocolate. Participants (all female) were categorised as either low- or high-restraint. Approach, avoidance and guilt motives towards chocolate were measured and the participants had an opportunity to consume chocolate. Exposure to thin ideal models led to higher approach motives and this effect was most marked among the high restraint participants. Avoidance and guilt scores did not vary as a function of model size or message, but there were clear differences between the restraint groups, with the high restraint participants scoring substantially higher than low restraint participants on both of these measures. When the participants were provided with an opportunity to eat some chocolate, those with high restraint who had been exposed to the thin models consumed the most. PMID:23032304

  6. Chocolate bar as an incentive did not increase response rate among physiotherapists: a randomised controlled trial

    Directory of Open Access Journals (Sweden)

    Dahm Kristin

    2008-06-01

    Full Text Available Abstract Background The aim of this study was to assess the effect of a small incentive, a bar of dark chocolate, on response rate in a study of physiotherapy performance in patients with knee osteoarthritis. Findings Norwegian physiotherapists from private practice were randomised in blocks to an intervention group (n = 1027 receiving a bar of dark chocolate together with a data-collection form, and a control group (n = 1027 that received the data-collection form only. The physiotherapists were asked to prospectively complete the data-collection form by reporting treatments provided to one patient with knee osteoarthritis through 12 treatment sessions. The outcome measure was response rate of completed forms. Out of the 510 physiotherapists that responded, 280 had completed the data-collection form by the end of the study period. There was no difference between the chocolate and no-chocolate group in response rate of those who sent in completed forms. In the chocolate group, 142 (13.8% returned completed forms compared to 138 (13.4% in the control group, ARR = 0.4 (95% CI: -3.44 to 2.6. Conclusion A bar of dark chocolate did not increase response rate in a prospective study of physiotherapy performance. Stronger incentives than chocolate seem to be necessary to increase the response rate among professionals who are asked to report about their practice. Trial Registration Current Controlled Trials register: ISRCTN02397855

  7. INFLUENCE LECITHIN AND RADIAMULS SORB 2345K ON THE RHEOLOGICAL PROPERTIES OF CHOCOLATE MASS

    Directory of Open Access Journals (Sweden)

    Chernykh I. A.

    2015-11-01

    Full Text Available Lecithin and sorbitol tristearate (Radiamuls Sorb 2345K are the emulsifiers used in the manufacture of chocolate products. The effects of various blends of lecithin and Radiamuls Sorb 2345K when added in concentrations up to 14 g / kg on the rheological properties of molten dark and milk chocolate were determined by rotational rheometry. The results show that regardless of the total amount of emulsifier, yield strength, both dark and milk chocolate most effectively reduced by applying a mixture of approximately 30% lecithin and 70% RADIAMULS SORB 2345K. Regardless of the concentration of the emulsifier proportion RADIAMULS SORB 2345K in the mixture can be reduced to 25% without a significant increase in equilibrium viscosity milk chocolate. With respect to the total emulsifier dosage in the range of 4 to 6 g / kg, the lowest values were found for the viscosity of the mixture letsitin- Radiamuls Sorb 2345K 50:50 for dark chocolate and milk chocolate to 75-25, respectively. when using the mixture of lecithin-SORB RADIAMULS 2345K there are various possibilities for adjusting the rheological properties of chocolate, confectionery coatings and fillers on fat basis. The results obtained show that the confectionery mass flow can easily be adapted to the specific processing needs, thereby improving product quality and production efficiency increases

  8. Brisk walking reduces ad libitum snacking in regular chocolate eaters during a workplace simulation.

    Science.gov (United States)

    Oh, Hwajung; Taylor, Adrian H

    2012-02-01

    Workplace snacking can contribute to obesity. Exercise reduces chocolate cravings but effects on chocolate consumption are unknown. This study investigated the effect of brief exercise on ad libitum consumption during breaks in a computerised task. Seventy-eight regular chocolate eaters, age: 24.90±8.15 years, BMI: 23.56±3.78 kg/m(2) abstained for 2 days. They were randomly assigned to one of four conditions, in a 2 × 2 factorial design, involving either a 15 min brisk walk or quiet rest, and then computerised Stroop tasks with low or high demanding conditions, in three 180 s blocks with a 90 s interval. Throughout, a pre-weighed bowl of chocolates was available for ad libitum eating. A two-way ANOVA revealed no interaction effect of exercise and stress on total chocolate consumption, or main effect of stress, but a main effect of exercise [F(1, 74)=7.12, pexercise (15.6 g) than control (28.8 g) group. Exercise also increased affective activation, but there was no mediating effect of change in affect on chocolate consumption. A brief walk may help to reduce ad libitum snacking in regular chocolate eaters. PMID:22100187

  9. Survey of the trans-resveratrol and trans-piceid content of cocoa-containing and chocolate products.

    Science.gov (United States)

    Hurst, W Jeffrey; Glinski, Jan A; Miller, Kenneth B; Apgar, Joan; Davey, Matthew H; Stuart, David A

    2008-09-24

    Dietary resveratrol (3,4',5-trihydroxystilbene) has been implicated in the health benefits associated with grapes and red wine, more specifically with potential benefits for metabolic syndrome, energy use, and increased endurance. Levels of trans-resveratrol and its glucoside, trans-piceid, were determined in 19 top selling commercially available cocoa-containing and chocolate products from the U.S. market. Amounts of trans-resveratrol and trans-piceid were closely correlated with the amount of nonfat cocoa solids (NFCS) in the cocoa-containing products. Among these products, trans-resveratrol levels were highest in cocoa powders (1.85 +/- 0.43 microg/g), followed by unsweetened baking chocolates (1.24 +/- 0.22), semisweet chocolate baking chips (0.52 +/- 0.14), dark chocolates (0.35 +/- 0.08), milk chocolates (0.10 +/- 0.05), and chocolate syrups (0.09 +/- 0.02). These cocoa-containing and chocolate products have about 3-5 times more trans-piceid than trans-resveratrol. Levels of trans-piceid were highest in the cocoa powders (7.14 +/- 0.80 microg/g), followed by unsweetened baking chocolates (4.04 +/- 0.14), semisweet chocolate baking chips (2.01 +/- 0.18), dark chocolates (1.82 +/- 0.36), milk chocolates (0.44 +/- 0.06), and chocolate syrups (0.35 +/- 0.06). On an equal weight basis, cocoa powder had about half as much trans-resveratrol as the average California red wine. On a per serving basis, cocoa-containing and chocolate products had less trans-resveratrol than red wine and grape juice but more than roasted peanuts. Overall, these cocoa-containing and chocolate products rank second after red wines and grape juice in foods with the highest levels of total trans-resveratrol in the diet. PMID:18759443

  10. Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill

    Directory of Open Access Journals (Sweden)

    Zarić Danica B.

    2011-01-01

    Full Text Available Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of production and properly performed pre-crystallization phase. In this work, chocolate was produced in an unconventional way, i.e. in a ball mill applying variable refining time (30, 60 and 90 min and pre-crystallization temperature in chocolate masses (26, 28 and 30⁰C. Two types of chocolate were produced: chocolate with 20% of powdered cow’s milk (R1 and chocolate with 20% of soya milk powder (R2. The quality of chocolate was followed by comparing nutritive composition, 23 polyphenol content, hardness of chocolate, solid triglyceride content (SFC and rheological parameters (Casson yield flow (Pa, Casson viscosity (Pas, the area of the thixotropic loop, elastic modulus and creep curves. The aim of this paper is determining changes caused by replacing cow’s milk with soya milk powder in respect of nutritive, rheological and sensory properties, as well as defining optimal parameters: precrystallization temperature and refining time of soya milk chocolate in order to obtain suitable sensory and physical properties identical to those of milk chocolate mass. The results show that replacing powdered cow’s milk with soya milk powder affects the increase in nutritive value of soya milk chocolate. R2 chocolate mass showed the increase in essential amino acids and fatty acids. This chocolate mass also showed the increase in total polyphenols by 28.1% comparing to R1 chocolate mass. By comparing viscosity, yield stress, shear stress and the area of the thixotropic loop, it can be observed that R1 chocolate mass represents a more organized and simpler system than the mass with soya milk (R2, as it shows lower values for all the above mentioned parameters, regardless of the refining time and pre-crystallization temperature

  11. Microbial Community Composition Associated with Maotai Liquor Fermentation.

    Science.gov (United States)

    Wang, Qiang; Zhang, Hongxun; Liu, Xiu

    2016-06-01

    The solid-state fermentation state of Chinese Maotai liquor involves the interaction of several complex microbial communities leading to the generation of the most complex liquor fermentation system in the world and contributes to the unique flavor and aroma of the liquor. In this study, total DNA was extracted from 3 fermented grain samples (FG1, FG2, and FG3) and 12 environmental samples, including Daqu (DA1, DA2, DA3, and DA4), cellar mud (CS1, CS2, and CS3), soil (SL1 and SL2), air (A1 and A2), and sorghum (SH), and the 16S and 18S rRNA genes were amplified. The distribution of typical microorganisms in the samples was analyzed using nested PCR-denaturing gradient gel electrophoresis, while quantitative PCR amplification of 16S rRNA and internal transcribed spacer genes was performed to estimate the microbial abundance present in each sample. The results indicated that Daqu was the primary source of bacteria, followed by the air, soil, and sorghum samples, while the majority of the fungi responsible for Maotai liquor fermentation were from Daqu and sorghum. Highest bacterial concentrations were found in fermented grains, followed by Daqu and sorghum, while the highest fungal concentrations were found in Daqu, followed by sorghum and an air sample from outside the liquor production area. The findings of this study may provide information regarding the mechanisms responsible for flavor development in Maotai liquor, and may be used to further optimize the traditional art of making liquor. PMID:27122124

  12. The impact of the manufacturing process on the hardness and sensory properties of milk chocolate

    OpenAIRE

    Zarić Danica B.; Pajin Biljana S.; Lončarević Ivana S.; Šoronja-Simović Dragana M.; Šereš Zita I.

    2012-01-01

    The aim of this paper was to examine the impact of the manufacturing process on the textural characteristics and sensory properties of milk chocolate. The research was conducted on the samples of chocolate produced in a ball mill during 30, 60 and 90 minutes of refining, each of them being pre-crystallized at 26, 28 and 30°C. A chocolate mass of identical ingredient composition was also produced using a standard manufacturing process at the same pre-crystallization temperatures. Chocola...

  13. Drop formation of black liquor spraying; Mustalipeaen pisaroituminen

    Energy Technology Data Exchange (ETDEWEB)

    Fogelholm, C.J.; Kankkunen, A.; Nieminen, K.; Laine, J.; Miikkulainen, P. [Helsinki Univ. of Technology, Otaniemi (Finland): Lab. of Energy Technology and Environmental Protection

    1997-10-01

    Black liquor is a spent liquor of the pulp and paper industry. It is burned in kraft recovery boilers for chemical and energy recovery. The high dry solids content and viscosity of black liquor require a high spraying temperature. This affects the performance of the boiler. Kraft recovery boiler deposit formation, emissions and chemical recovery are strongly affected by the drop size and the velocity of the black liquor spray formed by a splashplate nozzle. The sheet breakup mechanism is studied with a system based on a video and image-analysis. The drop size of mill-scale nozzles was measured also with an image-analysis-system. Measurements were carried out in a spray test chamber. The sheet breakup mechanism and drop size tests were carried out both below and over the boiling point of black liquor. Special attention was paid to the effect of flashing on drop formation. Temperature increase normally decreases drop size. In the temperature where the wavy-sheet disintegration changes to perforated-sheet disintegration the drop size increases. Spray velocity rises when the temperature is increased above the boiling point. (orig.)

  14. 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

  15. Chocolate milk: a post-exercise recovery beverage for endurance sports.

    Science.gov (United States)

    Pritchett, Kelly; Pritchett, Robert

    2012-01-01

    An optimal post-exercise nutrition regimen is fundamental for ensuring recovery. Therefore, research has aimed to examine post-exercise nutritional strategies for enhanced training stimuli. Chocolate milk has become an affordable recovery beverage for many athletes, taking the place of more expensive commercially available recovery beverages. Low-fat chocolate milk consists of a 4:1 carbohydrate:protein ratio (similar to many commercial recovery beverages) and provides fluids and sodium to aid in post-workout recovery. Consuming chocolate milk (1.0-1.5•g•kg(-1) h(-1)) immediately after exercise and again at 2 h post-exercise appears to be optimal for exercise recovery and may attenuate indices of muscle damage. Future research should examine the optimal amount, timing, and frequency of ingestion of chocolate milk on post-exercise recovery measures including performance, indices of muscle damage, and muscle glycogen resynthesis.

  16. Determination of toxic metals in different brand of chocolates and candies, marketed in Pakistan

    International Nuclear Information System (INIS)

    In present study three toxic metals, cadmium (Cd), nickel (Ni) and lead (Pb) were determined in chocolates and candy samples available in local markets of Hyderabad, Pakistan. Concentrations of understudy toxic metals (TMs) were determined by electro thermal atomic absorption spectrometry (ETAAS) prior to microwave assisted acid digestion. Validation of the methodology was performed by standard addition method and conventional acid digestion on electric hot plate to obtained TMs concentration, for comparative purpose to obtain results within the 95% confidence level. No significant differences were observed for TMs obtained from both methods (P 0.05). The concentration of Cd, Ni and Pb were observed in chocolates and candy samples is ranged as of 0.099 - 0.353, 1.45 - 4.33 and 1.11 - 2.48 mu g/g, respectively. The results indicated that cocoa-based chocolates have higher contents of TMs than milk- based chocolates and candies. (author)

  17. Sensory and instrumental evaluation of physical characteristics of laboratory -made chocolate

    Directory of Open Access Journals (Sweden)

    Jovanović Olga Lj.

    2002-01-01

    Full Text Available Sensory evaluation of chocolate, as a complex multicompound system, is one of the ways to define and control its physico-chemical characteristics, i.e. quality. Chocolate quality depends on structure and ingredients percentage that influence its appearance, taste and behaviour in the production processes and storage. The aim of this work was to compare certain quality factors of laboratory-made chocolate with added emulsifier-blooming inhibitor, determinated by sensory and instrumental analyses. Sensory evaluation of chocolate samples was made according to ISO 6685:1985 method (total score system. This ISO standard method was supplemented with QDA method for determination of mouth feel. The results of colour sensory evaluation showed good agreement with whiteness obtained on a MOM Colour 100 instrument by Hunter system evaluation. This showed that the sensory analysis, in comparison with instrumental determination of some quality factors, is an objective method.

  18. Evaluation of Antiradical Activity of Different Cocoa and Chocolate Products: Relation with Lipid and Protein Composition

    OpenAIRE

    Vertuani, Silvia; Scalambra, Emanuela; Vittorio, Trotta; Bino, Alessia; Malisardi, Gemma; Baldisserotto, Anna; Manfredini, Stefano

    2014-01-01

    Chocolate antioxidant properties are often claimed; however, they are frequently different from the parent natural sources due to the industry or artisan transformation. In particular, antioxidant property of chocolate and cocoa are not adequately taken into consideration by consumers who normally make use of this food just for its flavor and taste properties. In this study, we have investigated the antioxidant capacity and total phenolic content of cocoa nibs, cocoa masses, and corresponding...

  19. The implementation of HACCP management system in a chocolate ice cream plant

    OpenAIRE

    Junchao Lu; Xiao-Hui Pua; Chi-Te Liu; Che-Lang Chang; Kuan-Chen Cheng

    2014-01-01

    To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP) system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurizati...

  1. Studying the Business Prospects of a Potential Handmade Chocolate Shop in Helsinki, Finland

    OpenAIRE

    Yang, Fei; Fu, Lu

    2012-01-01

    The purpose of this study was to concentrate on assessing the possibilities of establishing a handmade chocolate shop in Helsinki, Finland. The research is mainly a marketing research and concentrates on meeting the marketing demand, the potential customers’ expectations. By the further analysis and research of survey, the basic elements of establishing handmade chocolate shop will be listed. Based on this the basic principle of a business model can be formulated. The study involved resou...

  2. Chocolate flavanols and skin photoprotection: a parallel, double-blind, randomized clinical trial

    OpenAIRE

    Mogollon, Jaime Andres; Boivin, Catherine; Lemieux, Simone; Blanchet, Claudine; Claveau, Joël; Dodin, Sylvie

    2014-01-01

    Background Solar ultraviolet (UV) radiation has deleterious effects on the skin, including sunburn, photoaging and cancer. Chocolate flavanols are naturally-occurring antioxidant and anti-inflammatory molecules that could play a role in preventing cutaneous UV damage. We investigated the influence of 12-week high-flavanol chocolate (HFC) consumption on skin sensitivity to UV radiation, measured by minimal erythema dose (MED). We also evaluated skin elasticity and hydration. Methods In this 2-...

  3. The Acidogenicity of Various Chocolates Available in Indian Market: A Comparative Study

    OpenAIRE

    M Hegde, Amitha; Shetty, Rajmohan; Sequeira, Aletta Reema

    2009-01-01

    It is widely accepted that all foods containing "fermentable carbohydrates" have the potential to contribute to caries formation. Fermentable carbohydrates are present in most starches and all sugars, including those that occur naturally in foods and those added in processed foods. The relative cariogenicity of chocolates is dependent on their composition, texture, solubility, retentiveness and ability to stimulate salivary flow. The composition of the chocolates has profound impact on its ca...

  4. Easy Extraction Method To Evaluate δ13C Vanillin by Liquid Chromatography-Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods.

    Science.gov (United States)

    Bononi, Monica; Quaglia, Giancarlo; Tateo, Fernando

    2015-05-20

    An easy extraction method that permits the use of a liquid chromatography-isotopic ratio mass spectrometry (LC-IRMS) system to evaluate δ(13)C of vanillin in chocolate products and industrial flavorings is presented. The method applies the determination of stable isotopes of carbon to discriminate between natural vanillin from vanilla beans and vanillin from other sources (mixtures from beans, synthesis, or biotechnology). A series of 13 chocolate bars and chocolate snack foods available on the Italian market and 8 vanilla flavorings derived from industrial quality control processes were analyzed. Only 30% of products considered in this work that declared "vanilla" on the label showed data that permitted the declaration "vanilla" according to European Union (EU) Regulation 1334/2008. All samples not citing "vanilla" or "natural flavoring" on the label gave the correct declaration. The extraction method is presented with data useful for statistical evaluation. PMID:25965784

  5. Easy Extraction Method To Evaluate δ13C Vanillin by Liquid Chromatography-Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods.

    Science.gov (United States)

    Bononi, Monica; Quaglia, Giancarlo; Tateo, Fernando

    2015-05-20

    An easy extraction method that permits the use of a liquid chromatography-isotopic ratio mass spectrometry (LC-IRMS) system to evaluate δ(13)C of vanillin in chocolate products and industrial flavorings is presented. The method applies the determination of stable isotopes of carbon to discriminate between natural vanillin from vanilla beans and vanillin from other sources (mixtures from beans, synthesis, or biotechnology). A series of 13 chocolate bars and chocolate snack foods available on the Italian market and 8 vanilla flavorings derived from industrial quality control processes were analyzed. Only 30% of products considered in this work that declared "vanilla" on the label showed data that permitted the declaration "vanilla" according to European Union (EU) Regulation 1334/2008. All samples not citing "vanilla" or "natural flavoring" on the label gave the correct declaration. The extraction method is presented with data useful for statistical evaluation.

  6. Plastic Optical Fiber Sensing of Alcohol Concentration in Liquors

    Directory of Open Access Journals (Sweden)

    Masayuki Morisawa

    2012-01-01

    Full Text Available A simple optical fiber sensing system of alcohol concentration in liquors has been studied. In this sensor head, a mixture polymer of novolac resin and polyvinylidenefluoride (PVDF with a ratio of 9 : 1 was coated as a sensitive cladding layer on the plastic fiber core made of polystyrene-(PS-coated polycarbonate (PC. Using this sensor head and a green LED light source, it was confirmed that alcohol concentration in several kinds of liquors from beer to whisky can easily be measured with a fast response time less than 1 minute.

  7. Release model for black liquor droplet; Mustalipeaepisaran vapautumismalli

    Energy Technology Data Exchange (ETDEWEB)

    Saastamoinen, J. [VTT Energy, Espoo (Finland)

    1997-10-01

    The release of sodium, potassium, chlorine and sulphur from black liquor droplets during pyrolysis, combustion and gasification is studied by modelling work. A model for drying, pyrolysis and swelling of black liquor has been developed earlier. A submodel for the release of sulphur, which takes place at temperatures below 500 deg C has been incorporated to this model. A previous model for the combustion and gasification of char particles has been further developed to account for the effect of sodium, potassium and chlorine. A model for the release of these components as function of time has been developed. (orig.)

  8. Antioxidant Activity of Lignin Phenolic Compounds Extracted from Kraft and Sulphite Black Liquors

    OpenAIRE

    Ana Paula Duarte; Cecília Baptista; Nuno Gil; Hélio Faustino

    2010-01-01

    The antioxidant activity of the phenolic compounds present in industrial black liquors obtained from the two cooking processes (kraft and sulphite) used in Portugal to produce Eucalyptus globulus pulp was evaluated. The black liquors treated at several pH values were extracted with ethyl acetate. Phenolic fractions were further separated by liquid chromatography of the crude extracts of kraft liquor at pH = 6 and sulphite liquor at the original pH. Total phenolic content was determined in ter...

  9. Fatty acid and sodium contents of commercial milk chocolate – analytical aspects and nutritional information

    Directory of Open Access Journals (Sweden)

    Renato Cesar Susin

    2015-06-01

    Full Text Available SummaryChocolate consumption is usually associated with enjoyment, milk chocolate desserts being a very popular choice. Besides, the literature provides data suggesting health benefits for chocolate products as compared to non-chocolate candies. However, the lipid composition of cocoa and its commercial products has yet to be completely elucidated and understood, although much research has been carried out with this objective. Contributions to this objective frequently face difficulties in the field of Analytical Chemistry due to the complexity of the composition of such a food. On the other hand, the sodium content of foods is currently a major concern. Thus, this work aims to provide information concerning the composition of commercial milk chocolate in terms of its fatty acid profile and sodium content. To achieve this purpose, analytical adjustments and improvements to the methodology were made and described in this paper. Sodium (FAAS and a total of 50 fatty acids (GC-FID were determined in eight samples of milk chocolate bars from different manufacturers. The samples were purchased from retailers in Porto Alegre – Brazil. In the determination of the fatty acids, possible losses during methylation deserved special attention and were studied. Nevertheless, large differences were not found in comparison with the nutritional facts declared on the label. However, the results obtained for sodium demonstrated the importance of food inspection, considering the discrepancies found.

  10. Development and storage study of reduced sugar soy containing compound chocolate.

    Science.gov (United States)

    Pandey, Alka; Singh, Gurmukh

    2011-02-01

    Possibility of using full fat soy flour (FFSF) for replacer for whole milk powder (WMP), stevia-mannitol blend as replacer for sugar and soybean oil (SBO) as replacer for cocoa butter in chocolate manufacture without impairing the sensory quality characteristics of chocolate was explored. Data on the sensory evaluation of WMP, sugar and cocoa butter substituted chocolates revealed that 40% (w/w) of WMP, sugar and cocoa butter can be successfully substituted by FFSF, stevia-mannitol blend and SBO, respectively in the preparation of high protein and low sugar chocolate without impairing the sensory attributes. Lecithin was found to be optimum at 0.32% (w/w) level of chocolate mix. Protein content of optimized formulation increased by 21.8% over control. Storage study of the product indicated an increase in hardness, free fatty acid content, peroxide value, total plate count, yeast and mold count, whereas a decrease in moisture content, pH value and sensory scores. The optimized chocolate was found acceptable (score ≥7.0) after 90 days of storage at 16 ± 1°C and ~65% RH. PMID:23572719

  11. Safety Evaluation of 30 kGy Irradiated Chocolate Ice Cream

    International Nuclear Information System (INIS)

    This study was investigated the potential toxicity of gamma-irradiated chocolate ice cream for its future use in space. Chocolate ice cream was irradiated at a dose of 30 kGy at a temperature of -20°C. For the animal study, AIN-93G was used as a control diet and irradiated and non-irradiated chocolate ice cream diets were administered to male and female ICR mice (ten mice per group) for three months. During the experimental period, the group fed irradiated chocolate ice cream did not show any changes in appearance, behavior, mortality, body weight, organ weight, or food consumption compared to the control. Also, all biochemical parameters, including hematology profiles, erythrocyte counts, and serum biochemical values were in normal ranges. In histopathological examinations of liver and kidney tissues, there were no significant differences between the control group and the group fed irradiated chocolate ice cream. These results indicate that chocolate ice cream irradiated at 30 kGy did not cause any toxic effects and could be applied for the development of safe and hygienic space food

  12. Advancement of High Temperature Black Liquor Gasification Technology

    Energy Technology Data Exchange (ETDEWEB)

    Craig Brown; Ingvar Landalv; Ragnar Stare; Jerry Yuan; Nikolai DeMartini; Nasser Ashgriz

    2008-03-31

    Weyerhaeuser operates the world's only commercial high-temperature black liquor gasifier at its pulp mill in New Bern, NC. The unit was started-up in December 1996 and currently processes about 15% of the mill's black liquor. Weyerhaeuser, Chemrec AB (the gasifier technology developer), and the U.S. Department of Energy recognized that the long-term, continuous operation of the New Bern gasifier offered a unique opportunity to advance the state of high temperature black liquor gasification toward the commercial-scale pressurized O2-blown gasification technology needed as a foundation for the Forest Products Bio-Refinery of the future. Weyerhaeuser along with its subcontracting partners submitted a proposal in response to the 2004 joint USDOE and USDA solicitation - 'Biomass Research and Development Initiative'. The Weyerhaeuser project 'Advancement of High Temperature Black Liquor Gasification' was awarded USDOE Cooperative Agreement DE-FC26-04NT42259 in November 2004. The overall goal of the DOE sponsored project was to utilize the Chemrec{trademark} black liquor gasification facility at New Bern as a test bed for advancing the development status of molten phase black liquor gasification. In particular, project tasks were directed at improvements to process performance and reliability. The effort featured the development and validation of advanced CFD modeling tools and the application of these tools to direct burner technology modifications. The project also focused on gaining a fundamental understanding and developing practical solutions to address condensate and green liquor scaling issues, and process integration issues related to gasifier dregs and product gas scrubbing. The Project was conducted in two phases with a review point between the phases. Weyerhaeuser pulled together a team of collaborators to undertake these tasks. Chemrec AB, the technology supplier, was intimately involved in most tasks, and focused primarily on the

  13. 77 FR 10547 - Kickapoo Traditional Tribe of Texas-First Amended Beer and Liquor Tax Ordinance

    Science.gov (United States)

    2012-02-22

    ... Bureau of Indian Affairs Kickapoo Traditional Tribe of Texas--First Amended Beer and Liquor Tax Ordinance... to the Kickapoo Traditional Tribe of Texas' Beer and Liquor Tax Ordinance. The Ordinance regulates... adopted this amendment to the Kickapoo Traditional Tribe of Texas' Beer and Liquor Tax Ordinance...

  14. Application of Deuterium NMR Analysis for the Differentiation of Korean and Foreign Liquors

    Energy Technology Data Exchange (ETDEWEB)

    Han, G.C.; Lee, S.G. [Korea Research Institute of Chemical Technology, Taejon (Korea)

    2000-02-01

    The {sup 2}H NMR analysis was used to determine the relative deuterium contents at the position of methyl and methylene in ethyl alcohols. Four different liquors manufactured in Korea clearly showed different R values from those of foreign liquors. These R values for the Korean liquors could be used to distinguish a adulteration. (author). 10 refs., 1 tabs., 2 figs.

  15. 76 FR 4366 - Iipay Nation of Santa Ysabel Liquor Control Law

    Science.gov (United States)

    2011-01-25

    ... Bureau of Indian Affairs Iipay Nation of Santa Ysabel Liquor Control Law AGENCY: Bureau of Indian Affairs, Interior. ACTION: Notice. SUMMARY: This notice publishes Liquor Control Law No. LB-06-08 of the Iipay Nation of Santa Ysabel (Nation). The Liquor Control Law regulates and controls the possession, sale,...

  16. 77 FR 39731 - Swinomish Indian Tribal Community-Title 15, Chapter 4: Liquor Legalization, Regulation and...

    Science.gov (United States)

    2012-07-05

    ... Bureau of Indian Affairs Swinomish Indian Tribal Community--Title 15, Chapter 4: Liquor Legalization... publishes Title 15, Chapter 4: Liquor Legalization, Regulation and License Code for the Swinomish Indian... adopted Ordinance No. 296, Enacting Swinomish Tribal Code Title 15, Chapter 4: Liquor...

  17. 19 CFR 122.135 - When airline has in-bond liquor storeroom.

    Science.gov (United States)

    2010-04-01

    ... 19 Customs Duties 1 2010-04-01 2010-04-01 false When airline has in-bond liquor storeroom. 122.135...; DEPARTMENT OF THE TREASURY AIR COMMERCE REGULATIONS Aircraft Liquor Kits § 122.135 When airline has in-bond... airline involved has an authorized in-bond liquor storeroom may be removed and restocked in the...

  18. 19 CFR 122.134 - When airline does not have in-bond liquor storeroom.

    Science.gov (United States)

    2010-04-01

    ... 19 Customs Duties 1 2010-04-01 2010-04-01 false When airline does not have in-bond liquor... SECURITY; DEPARTMENT OF THE TREASURY AIR COMMERCE REGULATIONS Aircraft Liquor Kits § 122.134 When airline... where the airline involved does not have an authorized in-bond liquor storeroom. When this occurs,...

  19. Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality

    OpenAIRE

    Saltini, Rolando; Akkerman, Renzo; Frosch, Stina

    2013-01-01

    Due to recent developments in traceability systems, it is now possible to exchange significant amounts of data through food supply chains. Farming practices applied by cocoa farmers at the beginning of the chocolate supply chain strongly influence several quality parameters of the finished chocolate. However, information regarding these practices does not normally reach the chocolate manufacturer. As a consequence, many specifications of the raw material cannot be taken into consideration in ...

  20. Sodium and sulfur release and recapture during black liquor burning

    Energy Technology Data Exchange (ETDEWEB)

    Frederick, W.J.; Iisa, K.; Wag, K.; Reis, V.V.; Boonsongsup, L.; Forssen, M.; Hupa, M.

    1995-08-01

    The objective of this study was to provide data on sulfur and sodium volatilization during black liquor burning, and on SO2 capture by solid sodium carbonate and sodium chloride. This data was interpreted and modeled into rate equations suitable for use in computational models for recovery boilers.

  1. In situ analysis of ash deposits from black liquor combustion

    Energy Technology Data Exchange (ETDEWEB)

    Bernath, P. [Sandia National Labs., Livermore, CA (United States). Combustion Research Facility]|[Univ. of Toronto, Ontario (Canada); Sinquefield, S.A. [Sandia National Labs., Livermore, CA (United States). Combustion Research Facility]|[Oregon State Univ., Eugene, OR (United States); Baxter, L.L.; Sclippa, G.; Rohlfing, C. [Sandia National Labs., Livermore, CA (United States). Combustion Research Facility; Barfield, M. [Sandia National Labs., Livermore, CA (United States). Combustion Research Facility]|[Univ. of Arizona, Tucson, AZ (United States)

    1996-05-01

    Aerosols formed during combustion of black liquor cause a significant fire-side fouling problem in pulp mill recovery boilers. The ash deposits reduce heat transfer effectiveness, plug gas passages, and contribute to corrosion. Both vapors and condensation aerosols lead to the formation of such deposits. The high ash content of the fuel and the low dew point of the condensate salts lead to a high aerosol and vapor concentration in most boilers. In situ measurements of the chemical composition of these deposits is an important step in gaining a fundamental understanding of the deposition process. Infrared emission spectroscopy is used to characterize the composition of thin film deposits resulting from the combustion of black liquor and the deposition of submicron aerosols and vapors. New reference spectra of Na{sub 2}SO{sub 4}, K{sub 2}SO{sub 4}, Na{sub 2}CO{sub 3} and K{sub 2}CO{sub 3} pure component films were recorded and compared with the spectra of the black liquor deposit. All of the black liquor emission bands were identified using a combination of literature data and ab initio calculations. Ab initio calculations also predict the locations and intensities of bands for the alkali vapors of interest. 39 refs., 9 figs.

  2. Demonstration of Black Liquor Gasification at Big Island

    Energy Technology Data Exchange (ETDEWEB)

    Robert DeCarrera

    2007-04-14

    This Final Technical Report provides an account of the project for the demonstration of Black Liquor Gasification at Georgia-Pacific LLC's Big Island, VA facility. This report covers the period from May 5, 2000 through November 30, 2006.

  3. A comprehensive program to develop correlations for physical properties of kraft black liquor. Final report

    Energy Technology Data Exchange (ETDEWEB)

    Fricke, A.L.; Zaman, A.A.

    1998-05-01

    The overall objective of the program was to develop correlations to predict physical properties within requirements of engineering precision from a knowledge of pulping conditions and of kraft black liquor composition, if possible. These correlations were to include those relating thermodynamic properties to pulping conditions and liquor composition. The basic premise upon which the research was based is the premise that black liquor behaves as a polymer solution. This premise has proven to be true, and has been used successfully in developing data reduction methods and in interpreting results. A three phase effort involving pulping, analysis of liquor composition, and measurement of liquor properties was conducted.

  4. Return of experimentally induced chocolate craving after extinction in a different context: Divergence between craving for and expecting to eat chocolate

    NARCIS (Netherlands)

    D. van Gucht; D. Vansteenwegen; T. Beckers; O. Van den Bergh

    2008-01-01

    Unlike in fear conditioning, little attention has been devoted to extinction and renewal in appetitive conditioning, despite its relevance for extinction-based addiction treatments. We developed a paradigm, using a specific tray as a conditioned stimulus (CS) for eating chocolate (unconditioned stim

  5. Catalytic effect of black liquor on the gasification reactivity of petroleum coke

    Energy Technology Data Exchange (ETDEWEB)

    Zhan, Xiuli; Zhou, ZhiJie; Wang, Fuchen [Kay Laboratory of Coal Gasification of Ministry of Education, East China University of Science and Technology, Shanghai 200237 (China)

    2010-05-15

    CO{sub 2} gasification of petroleum coke using black liquor as a catalyst was performed in a thermogravimetric analyzer (TGA) under temperatures 1223-1673 K at ambient pressure to evaluate the effect of black liquor loading on petroleum coke gasification. It was found that the gasification reactivity of petroleum coke was improved greatly by black liquor. The gasification reactivity was affected by different loading methods in the order: wet grinding > dry grinding > physical impregnation > dry mix. The catalytic activity of black liquor was higher than that of pure alkali metal. The effect of temperature on the gasification reactivity of petroleum coke was changed by black liquor. The reactivity reaches its maximum at 1573 K. The reactivity of petroleum coke was found higher than that of Shenfu coal when black liquor loading is 5 wt.% (of petroleum coke), clearly demonstrating that black liquor could be an effective catalyst for petroleum coke gasification. (author)

  6. Penentuan Konsentrasi Total Alkali Aktif dan Sulfiditas dalam White Liquor pada Proses Recausticizing PT. Toba Pulp Lestari, Tbk Porsea

    OpenAIRE

    Juliani, Eva

    2015-01-01

    White Liquor is liquor which is derived from green liquor with CaO (burnt lime), by recaustisizing process in caustisizer. This white liquor will use as wood cooking in digester unit. Before white liquor used, require to control the quality of white liquor. Parameter which analysis in white liquor is total active alkali (TAA), and Sulfidity (%). Total goals of active alkali wanted is 95 g/l- 110 g/l,white goals of sulfidity is 20 %-29%. From this perception have result that total active alkal...

  7. Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.

    Science.gov (United States)

    Vertuani, Silvia; Scalambra, Emanuela; Vittorio, Trotta; Bino, Alessia; Malisardi, Gemma; Baldisserotto, Anna; Manfredini, Stefano

    2014-04-01

    Chocolate antioxidant properties are often claimed; however, they are frequently different from the parent natural sources due to the industry or artisan transformation. In particular, antioxidant property of chocolate and cocoa are not adequately taken into consideration by consumers who normally make use of this food just for its flavor and taste properties. In this study, we have investigated the antioxidant capacity and total phenolic content of cocoa nibs, cocoa masses, and corresponding chocolate bars with different percentages of cocoa from different origins. The antioxidant capacity of the different samples was measured by two different assays [1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) and ferric reducing antioxidant of potency (FRAP) tests]. The Folin-Ciocalteu reagent was used to assess the total phenolic content. The masses showed a higher antioxidant power than the nibs, and this has been attributed to the fact that in the nibs is still present the lipid part, which will form the cocoa butter. The influence of milk, whey, and soy proteins was also investigated. Our results showed that the extra dark cocoa bar, 100% cocoa chocolate, is the best in terms of total polyphenol content and in terms of antioxidant capacity according to the DPPH and FRAP tests. In addition, the bars of organic dark chocolate 80%, dark Tanzania 80%, and Trinidad 80% products are well performing in all respects. As highlighted by us, the antiradical properties of cocoa products are higher than many antioxidant supplements in tablets.

  8. Chocolate and other cocoa products: effects on human reproduction and pregnancy.

    Science.gov (United States)

    Brillo, Eleonora; Di Renzo, Gian Carlo

    2015-11-18

    Chocolate and other cocoa products are not all alike. They differ between themselves in term of nutrients, calories, and bioactive constituents. Therefore, some of them are unhealthy foods, whereas others do not affect health and still others are healthy foods. One wonders which chocolate and other cocoa derivatives can be considered as biofunctional food products. This review explores the constituents of cocoa and chocolate and summarizes evidence about the role of cocoa and chocolate components on human health and particularly on reproduction. On the basis of the literature review, it can be asserted that some kinds of cocoa products have favorable effects on human health at different stages of life. Women seem to be particularly favored by consuming of cocoa products, and chocolate with specific features can also be a good supplementary source of energy for pregnant woman. However, many aspects remain to be investigated and others are still to be clarified. Future studies and systematic reviews will shed light on some preventive effects and health benefits of cocoa products.

  9. Nutritional and microbiological evaluations of chocolate-coated Chinese chestnut (Castanea mollissima) fruit for commercial use

    Institute of Scientific and Technical Information of China (English)

    Mahamadou E.GOUNGA; Shi-ying XU; Zhang WANG

    2008-01-01

    In recent years, China has become an increasingly important and the largest chestnut producer in the world. This study aimed to evaluate the nutritional value and microbiological quality of the roasted freeze-dried Chinese chestnut (Castanea mollissima) (RFDC) coated with dark chocolate (DCC) and milk chocolate (MCC) for industrial use and commercial consumption.Chocolate coating significantly improved the nutritional value of chestnut. RFDC had high levels of starch (66.23%) and fibers (3.85%) while DCC and MCC contained significantly high amounts of sucrose, protein, fat and minerals. Furthermore, the protein content doubled in MCC rather than in DCC. This could be attributed to the different formulations in the two products. Milk powder and whey protein constituted the source of protein in MCC while cocoa powder added to MCC formulation constituted an additional source of minerals. The amino acid profile showed differences in amino acid composition related to the sample's protein content, indicating their good nutritional quality. The moisture contents in all RFDC, DCC and MCC were suitable for industrial processing. These results provide information about the additional nutrients of chocolate-coated chestnut and confirm that the product is an interesting nutritional food. The combination of freeze-drying and chocolate-coating generally results in greater reductions on microbiological loads, extending shelf life of harvested chestnut for commercial application. This is an alternative strategy to add value to chestnut, minimizing the significant losses in harvested fruits and providing a wider range of choices of new products to the consumer disposal.

  10. β-Glucan and Dark Chocolate: A Randomized Crossover Study on Short-Term Satiety and Energy Intake

    Directory of Open Access Journals (Sweden)

    Asli Akyol

    2014-09-01

    Full Text Available Aim: The aims of this study were to adapt a traditional recipe into a healthier form by adding 3 g of oat β-glucan, substituting milk chocolate to dark chocolate with 70% cocoa, and to examine the effect of these alterations on short-term satiety and energy intake. Materials and Methods: Study subjects (n = 25 were tested in a randomized, crossover design with four products closely matched for energy content. Four different versions of a traditional recipe including milk chocolate-control (CON, oat β-glucan (B-GLU, dark chocolate (DARK or oat β-glucan and dark chocolate (B-GLU + DARK were given to subjects on different test days. After subjects were asked to report visual analog scale (VAS scores on sensory outcomes and related satiety for four hours ad libitum, lunch was served and energy intake of individuals was measured. Results: VAS scores indicated that none of the test foods exerted an improved effect on satiety feelings. However, energy intake of individuals during ad libitum lunch was significantly lower in dark chocolate groups (CON: 849.46 ± 47.45 kcal versus DARK: 677.69 ± 48.45 kcal and B-GLU + DARK: 691.08 ± 47.45 kcal, p = 0.014. Conclusion: The study demonstrated that substituting dark chocolate for milk chocolate is more effective in inducing satiety during subsequent food intake in healthy subjects.

  11. Quiescent water-in-oil Pickering emulsions as a route toward healthier fruit juice infused chocolate confectionary

    NARCIS (Netherlands)

    Skelhon, T.S.; Grossiord, N.; Morgan, A.R.; Bon, S.A.F.

    2012-01-01

    We demonstrate a route toward the preparation of healthier fruit juice infused chocolate candy. Up to 50 wt% of the fat content in chocolate, that is cocoa butter and milk fats, is replaced with fruit juice in the form of emulsion droplets using a quiescent Pickering emulsion fabrication strategy. F

  12. Effects of the amount of soy milk on thermorheological, thermal and textural properties of chocolate with soy milk

    Directory of Open Access Journals (Sweden)

    Zarić Danica B.

    2015-01-01

    Full Text Available Chocolate is a two-phase rheological system. The solid phase, consisting of non-fat cocoa particles, sugar and soy milk is wrapped in a fat phase - cocoa butter. Physical, thermal, textural and organoleptic properties of chocolate depend on the composition of the ingredients, manufacturing process and a properly conducted pre-crystallization phase. For this study, two chocolate masses were produced in a ball mill: one with 15% of soy milk powder (R1 and the other with 20% of soy milk powder (R2. The chocolate mass was produced at different milling times (30, 60 and 90 min, and pre-crystallization temperature (26, 28 and 30oC. The aim of the study was to evaluate the changes caused by different amounts of soy milk powder on the quality of the chocolate. The quality of chocolate was evaluated by comparing the nutritional composition, hardness, thermorheological and thermal properties of the chocolate mass. The results show that chocolate mass R2, due to the presence of higher amounts of soy milk proteins, should be milled longer, and also needs lower temperatures for pre-crystallization. [Projekat Ministarstva nauke Republike Srbije, br. TR 31014

  13. 78 FR 18626 - Notice of Proposed Expansion, Extension, and Notification of a Public Meeting for the Chocolate...

    Science.gov (United States)

    2013-03-27

    ... Availability can be found at 77 FR 53189. The Draft Legislative EIS evaluates the environmental effects of... for the Chocolate Mountain Aerial Gunnery Range Withdrawal; CA AGENCY: Bureau of Land Management... geothermal leasing laws, for military use of the Chocolate Mountain Aerial Gunnery Range (CMAGR) in...

  14. Physical properties of kraft black liquor. Final report. Phase I

    Energy Technology Data Exchange (ETDEWEB)

    Fricke, A.L.

    1983-12-01

    Methods were selected, equipment installed, and procedures developed for determining rheological properties; for determining thermal properties (stability, density, thermal expansion, and heat capacity); for purification and characterization of lignin (glass transition, stability, weight average molecular weight, and number average molecular weight); and for performing chemical analyses (negative inorganic ions, positive inorganic ions, acid organic salts, lignin, and total solids). A strategy for pulping to supply test liquors was developed, and a statistically designed pulping experiment was specified for a Southern softwood species. Arrangements were made for performing initial pulping work in an industrial pilot plant, and a preliminary set of pulping experiments were conducted. Liquors from the preliminary pulping experiments were used to test procedures and to determine reproducibility of the experiment. Literature was also surveyed and preliminary selection of designs for a pilot digester, and for equipment to determine surface tension were made.

  15. ON THE BLACK LIQUOR AND RECYCLE COOKING OF AS-AQ STRAW PULP

    Institute of Scientific and Technical Information of China (English)

    HaiqiangShi; BeihaiHe; BingyueLiu

    2004-01-01

    Thick black liquor, thin black liquor and solid state sodium hydroxide are added to the liquor treated by sulfur dioxide, then the blended liquor is used to recycle cooking of straw pulp. The black liquor, separated liquor and pulp of every cycles are analyzed respectively. Result shows that the content of lignin and organism in recycle black liquor and separated liquor increases faster in the first three cycles and then continues to increase slowly till four or five times, after that it trends to a stable state. The main organism separated fi'om waste liquor of AS-AQ treated by sulfur dioxide is alkali-lignin,above 50% of total lignin in black liquor. The yield of pulp made fi'om recycle cooking is steady, the hardness of pulp has a great improvement with recycle cooking. The brightness of pulp reduces correspondingly before bleaching, and after bleaching the brightness of pulp is relatively high and steady at the same sodium hypo chlorite dosage.

  16. BRAND POSITIONING. AN ANALYZE OF THE ROMANIAN CHOCOLATE BARS MARKET FROM YOUNGSTERS PERSPECTIVE

    Directory of Open Access Journals (Sweden)

    Dulea Iulia - Andreea

    2014-02-01

    Full Text Available Abstract: Positioning is a very important component of the marketing strategy. Positioning has an impact on the entire marketing mix and is crucial for differentiating a brand from competition and gaining competitive advantage. The evaluation of the consumer's perceptions about the positioning of the existing brands in a category is a must in order to design an effective brand positioning or repositioning strategy. This paper assesses youngsters’s perceptions about the positioning of the chocolate bar brands existing in Romania through perceptual mapping. The results of the study show that the attributes by which youngsters assess chocolate bar brands can be grouped into the following categories: quality, taste and content, physical effects, price and appearance. Therefore, perceptual mapping is a useful technique in analysing a brand positioning strategy, but also in generating a brand repositioning strategy. Keywords: Positioning strategy, brand, perceptual mapping, positioning process, chocolate bars, youngsters.

  17. Clarification of Orange Press Liquors by PVDF Hollow Fiber Membranes

    OpenAIRE

    Silvia Simone; Carmela Conidi; Claudia Ursino; Alfredo Cassano; Alberto Figoli

    2016-01-01

    Press liquors are typical by-products of the citrus juice processing characterized by a high content of organic compounds and associated problems of environmental impact, which imply high treatment costs. However, these wastes contain a great number of health promoting substances, including fibers, carotenoids and phenolic compounds (mainly flavonoids), whose recovery against waste-destruction technologies is very attractive for new business opportunities. In this work, the clarification of o...

  18. Utilization of maltose enriched spent grains liquor for xanthan production

    OpenAIRE

    Dodić Jelena M.; Vučurović Damjan G.; Grahovac Jovana A.; Dodić Siniša N.; Popov Stevan D.; Jokić Aleksandar I.

    2011-01-01

    The present study examines xanthan production by Xanthomonas campestris under aerobic conditions on spent grains liquor based cultivation media containing four different amounts of maltose. All four experiments were performed simultaneously, so that all stages of the biotechnological process would be carried out under identical conditions. In addition to the cultivation parameters (pH value, contents of dissolved oxygen, reducing sugars and assimilable nitrogen, turbidity and trickling ...

  19. Fermentation to ethanol of pentose-containing spent sulphite liquor

    Energy Technology Data Exchange (ETDEWEB)

    Yu, S.; Wayman, M.; Parekh, S.K.

    1987-06-01

    Ethanolic fermentation of spent sulphite liquor with ordinary bakers' yeast is incomplete because this yeast cannot ferment the pentose sugars in the liquor. This results in poor alcohol yields, and a residual effluent problem. By using the yeast Candida shehatae (R) for fermentation of the spent sulphite liquor from a large Canadian alcohol-producing sulphite pulp and paper mill, pentoses as well as hexoses were fermented nearly completely, alcohol yields were raised by 33%, and sugar removal increased by 46%. Inhibitors were removed prior to fermentation by steam stripping. Major benefits were obtained by careful recycling of this yeast, which was shown to be tolerant both of high sugar concentrations and high alcohol concentrations. When sugar concentrations over 250 g/L (glucose:xylose 70:30) were fermented, ethanol became an inhibitor when its concentration reached 90 g/L. However, when the ethanol was removed by low-temperature vacuum distillation, fermentation continued and resulted in a yield of 0.50 g ethanol/g sugar consumed. Further improvement was achieved by combining enzyme saccharification of sugar oligomers with fermentation. This yeast is able to ferment both hexoses and pentoses simultaneously, efficiently, and rapidly. Present indications are that it is well suited to industrial operations wherever hexoses and pentoses are both to be fermented to ethanol, for example, in wood hydrolysates. (Refs. 6).

  20. Fermentation to ethanol of pentose-containing spent sulfite liquor

    Energy Technology Data Exchange (ETDEWEB)

    Yu, S.; Wayman, M.; Parekh, S.K.

    1987-01-01

    Ethanolic fermentation of spent sulfite liquor with ordinary bakers' yeast is incomplete because of this yeast cannot ferment the pentose sugars in the liquor. This results in poor alcohol yields, and a residual effluent problem. By using the yeast Candida shehatae (R) for fermentation of the spent sulfite liquor from a large Canadian alcohol-producing sulfite pulp and paper mill, pentoses as well as hexoses were fermented nearly completely, alcohol yields were raised by 33%, and sugar removal increased by 46%. Inhibitors were removed prior to fermentation by steam stripping. Major benefits were obtained by careful recycling of this yeast, which was shown to be tolerant both of high sugar concentrations and high alcohol concentrations. When sugar concentrations over 250 g/L (glucose:xylose 70:30) were fermented, ethanol became an inhibitor when its concentration reached over 90 g/L. However, when the ethanol was removed by low-temperature vacuum distillation, fermentation continued and resulted in a yield of 0.50 g ethanol/g sugar consumed. Further improvement was achieved by combining enzyme saccharification of sugar oligomers with fermentation. This yeast is able to ferment both hexoses and pentoses simultaneously, efficiently, and rapidly.

  1. Hydrogen production by supercritical water gasification of alkaline black liquor

    Energy Technology Data Exchange (ETDEWEB)

    Cao, Changqing; Guo, Liejin; Chen, Yunan; Lu, Youjun [Xi' an Jiatong Univ. (China)

    2010-07-01

    Black liquor was gasified continuously in supercritical water successfully and the main gaseous products were H{sub 2}, CO{sub 2} and CH{sub 4} with little amount of CO, C{sub 2}H{sub 4} and C{sub 2}H{sub 6}. The increase of the temperature and the decrease of the flow rate and black liquor concentration enhanced SCWG of black liquor. The change of the system pressure had limited influence on the gasification effect. The maximal COD removal efficiency of 88.69 % was obtained at the temperature of 600 C. The pH values of the aqueous residue were all decreased to the range of 6.4{proportional_to}8 while the pH value of cooling effluence below 360 C increased to about 11 and the sodium content was much higher than that in the aqueous residue. The reaction rate for COD degradation in supercritical water was obtained by assuming pseudo first order reaction. And the activation energy and pre-exponential for COD removal in SCWG were 74.38kJ/mol and 1.11 x 10{sup 4} s{sup -1} respectively. (orig.)

  2. Alberta's and Ontario's liquor boards: why such divergent outcomes?

    Science.gov (United States)

    Bird, Malcolm G

    2010-01-01

    The provinces of Alberta and Ontario have chosen very different methods to distribute alcoholic beverages: Alberta privatized the Alberta Liquor Control Board (ALCB) in 1993 and established a private market to sell beverage alcohol, while Ontario, in stark contrast, opted to retain and expand the Liquor Control Board of Ontario (LCBO). This article examines the reasons for the divergent policy choices made by Ralph Klein and Mike Harris' Conservative governments in each province. The article draws on John Kingdon's “multiple streams decision-making model,” to examine the mindsets of the key decision-makers, as well as “historical institutionalism,” to organize the pertinent structural, historical and institutional variables that shaped the milieu in which decision-makers acted. Unique, province-specific political cultures, histories, institutional configurations (including the relative influence of a number of powerful actors), as well as the fact that the two liquor control boards were on opposing trajectories towards their ultimate fates, help to explain the different decisions made by each government. Endogenous preference construction in this sector, furthermore, implies that each system is able to satisfy all relevant stakeholders, including consumers.

  3. Estudo reológico de chocolates elaborados com diferentes cultivares de cacau (Theobroma cacao L.

    Directory of Open Access Journals (Sweden)

    Paula Bacelar Leite

    2013-09-01

    Full Text Available O chocolate pode ser definido como uma suspensão de partículas sólidas (açúcar, sólidos de cacau e sólidos de leite em uma fase gordurosa contínua, que contribui para o aroma, o sabor e a cor, além de promover forma ao produto final. A reologia de chocolates é quantificada durante a produção usando-se dois parâmetros: tensão inicial (yield stress e viscosidade aparente (plástica, em que, geralmente, se utiliza o modelo de Casson. O objetivo deste estudo foi avaliar reologicamente formulações de chocolates produzidos a partir de diferentes cultivares de cacau. As amostras de chocolate foram formuladas com 73,6% de cacau e foram realizadas as seguintes análises: determinação do teor de lipídeos; composição em triacilgliceróis; testes reológicos, e análise do tamanho máximo de partículas. O chocolate proveniente da cultivar PH16 apresentou menor conteúdo de gordura (36,53 g.100 g–1, maior tamanho de partículas (21 µm, maior valor de tensão inicial (20,91 Pa e maior área de histerese, com mais ampla tixotropia quando comparada às amostras dos chocolates provenientes das cultivares SR162 e Convencional. Os resultados encontrados no estudo reológico mostraram a interferência do conteúdo de gordura e do tamanho de partículas na tensão inicial dos produtos.

  4. The implementation of HACCP management system in a chocolate ice cream plant

    Directory of Open Access Journals (Sweden)

    Junchao Lu

    2014-09-01

    Full Text Available To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurization and freezing, were identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality, expand the market, and improve the manufacturers' management level.

  5. 巧克力上的涂鸦——Alison Nelson's Chocolate Bar

    Institute of Scientific and Technical Information of China (English)

    2009-01-01

    汲取怀旧的主题,Alison Nelson's Chocolate Bar将巧克力这个最受欢迎的甜食,从吃、喝、穿等跨界无限延伸巧克力主题,连大人也爱不释手。坐落纽约年轻时尚指标据点Henri Bendel百货三楼的Chocolate Bar,叛逆又充满艺术趣味、利落的时尚空间.

  6. Eating dark and milk chocolate: a randomized crossover study of effects on appetite and energy intake

    OpenAIRE

    Sørensen, L B; Astrup, A.

    2011-01-01

    Objective: To compare the effect of dark and milk chocolate on appetite sensations and energy intake at an ad libitum test meal in healthy, normal-weight men. Subjects/methods: A total of 16 young, healthy, normal-weight men participated in a randomized, crossover study. Test meals were 100 g of either milk (2285 kJ) or dark chocolate (2502 kJ). Visual-analogue scales were used to record appetite sensations before and after the test meal was consumed and subsequently every 30 min for 5 h. An ...

  7. THE SHEAR-THINNING PHENOMENON OF BAGASSE KRAFT BLACK LIQUOR FLUID

    Institute of Scientific and Technical Information of China (English)

    Rendang Yang; Kefu Chen; Jun Xu; Heng Zhang; Qifeng Chen; Jin Wang

    2004-01-01

    The flow curves of bagasse Kraft black liquor over a shear-rate range of 10-1s-l~103s-1 were investigated by using the Rheometric RFSⅡ rheometer.Experimental results show that Bagasse black liquors are non-Newtonian fluids instead of Newtonian fluids at higher solids contents, and the viscosities of black liquor would decrease .about 2~3 orders of magnitude with an increase in the shear rates. The apparent viscosity and flow behavior of bagasse black liquor are also affected by its solids content, and the higher solids content the more shear-thinning bagasse black liquor fluid is. In addition, the power-law equation was utilized to fit these flow curves at different conditions. Finally, the significances of shear-thinning properties of bagasse black liquor in the chemical recovery system, such as friction calculation of pipe and design optimization of the whole recovery system, were presented.

  8. Large scale experiments and modeling of black liquor gasification

    Energy Technology Data Exchange (ETDEWEB)

    Carlsson, Per

    2011-07-01

    Biomass gasification could provide a basis for increased electricity and engine fuel production from a renewable source in the pulp and paper industry. This work focuses on the largest byproduct available at the pulp mills, black liquor. Black liquor is a mixture of spent cooking chemicals, dissolved lignin, dissolved carbohydrates and a small portion of inorganic compounds found in the wood. The conventional technology to recover the cooking chemicals and the chemical energy as heat is combustion in large boilers. Here, gasification could be an alternative, replacing or complementing the boilers. The gasification technology produces a combustible gas that can be cleaned to produce electricity in a gas turbine/engine or, be synthesized into valuable chemicals or liquid engine fuels. The technology has been demonstrated in development scale since 2005 and appears to be promising. Still, commercial plants have not yet been built. This thesis focuses on the understanding of the oxygen blown, pressurized, entrained flow, black liquor gasification technology. The main goals have been to increase the understanding about the dominating mechanisms in black liquor gasification and to develop an engineering tool that can be used to design and optimize, pressurized, entrained flow, black liquor gasifiers. To accomplish these goals gas samples were extracted from the gasification reactor using a gas sampling probe that was developed within this work. Gas samples were also collected downstream the quench located underneath the reactor and the results were compared. Finally, an existing numerical model was developed so it can predict the behavior of the black liquor gasifier within reasonable accuracy. Even though the actual mechanisms in the reactor and quench are very complex it appears that they can be described with relatively simple global mechanisms. The main gas components are dictated by the water gas shift reaction. At the outlet of the reactor the gas composition is

  9. Perfil sensorial de bolos de chocolate formulados com farinha de yacon (Smallanthus sonchifolius Sensorial profile of chocolate cakes formulated with yacon flour (Smallanthus sonchifolius

    Directory of Open Access Journals (Sweden)

    Vivianne Montarroyos Padilha

    2010-09-01

    Full Text Available Neste trabalho foi avaliado o uso de farinha de yacon na formulação de bolos de chocolate para se verificar a influência deste constituinte sobre a qualidade sensorial e cromaticidade do produto. Foram analisadas amostras de bolos, formulados com farinha de yacon, denominadas: amostra P (bolo padrão, sem farinha de yacon, amostra A (bolo com 20% de farinha de yacon e amostra B (bolo com 40% de farinha de yacon. Para a avaliação sensorial, foi realizada a Análise Descritiva Quantitativa (ADQ, utilizando 15 provadores treinados, os quais definiram 9 atributos sensoriais (cor, estrutura do miolo, aroma, gosto doce, sabor de chocolate, sabor residual, umectância, maciez e qualidade global. A análise física dos bolos foi realizada através da caracterização cromática. Os dados sensoriais foram submetidos à análise de variância ANOVA, sendo realizado o teste de Duncan para comparação entre as médias de Duncan, ao nível de 5% de significância. Para verificar as correlações entre as amostras e os atributos, foi realizada a Análise de Componentes Principais (ACP. Na ACP, a soma de componentes principais 1 e 2 foi de 83,3%, ou seja, a variabilidade entre as amostras foi explicada por estes dois componentes. Os resultados obtidos demonstraram que a adição de 40% de farinha de yacon resultou em maiores notas para o aroma (10,16, gosto doce (7,60, sabor de chocolate (10,52, maciez (11,44 e qualidade global (11,64. Com relação ao atributo estrutura não houve diferença significativa entre as notas dos bolos P, A e B. Independente da quantidade de farinha de yacon adicionada, o perfil sensorial dos bolos de chocolate foi influenciado e, em particular, o bolo com maior teor de farinha de yacon apresentou as melhores notas.This study evaluated the use of yacon flour in the formulation of chocolate cakes by investigating its influence on the sensory quality and chromaticity of the product. The following samples were prepared and

  10. Planning of experimental removal of cadmium in finite bath system using the chocolate clay B as adsorbent; Caracterizacao de adsorvente (argila chocolate B) visando a remocao de cadmio

    Energy Technology Data Exchange (ETDEWEB)

    Mota, J.D.; Rodrigues, M.G.F.; Lima, W.S.; Souza, R.S., E-mail: wsl_20@yahoo.com.br, E-mail: meiry@deq.ufcg.edu.br [Universidade Federal de Campina Grande (LABNOV/UFCG), PB (Brazil). Unidade Academica de Engenharia Quimica. Lab. de Desenvolvimento de Novos Materiais

    2012-07-01

    The smectite clays are characterized by having a high cation exchange capacity and ability to remove metal ions. They have great industrial importance, for its abundance and low cost. The first part of this work was to characterize the clay called Chocolate B through the techniques of X-Ray Diffraction, X-Ray Spectroscopy and Energy Dispersive Physical Adsorption of Nitrogen. The second part of the work aims to evaluate the significance of the variables: pH and initial concentration on removal of cadmium in a batch system. In the experimental design used was a 2{sup 2} factorial analysis with the addition at the central point, and evaluated the percentage of removal (Rem%) and removal capacity (EQF). XRD results corroborating the chemical analysis (EDX), characterized as a B Chocolate smectite clays. Statistical analysis showed a strong influence of variable pH on the removal of cadmium. (author)

  11. Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats

    Directory of Open Access Journals (Sweden)

    Niara da Silva Medeiros

    2015-01-01

    Full Text Available Chocolate is a product consumed worldwide and it stands out for presenting an important amount of phenolic compounds. In this study, the total phenolic content and antioxidant activity in the cerebral cortex, hippocampus, and cerebellum of male Wistar rats when consuming different types of chocolate, including milk, semisweet, dark, and soy, was evaluated. The total polyphenols concentration and antioxidant activity in vitro by the method of DPPH radical-scavenging test were evaluated in chocolate samples. Lipid peroxidation (TBARS, protein oxidation (carbonyl, sulfhydryl groups, and activity of SOD enzyme in cerebral cortex, hippocampus, and cerebellum of rats treated or not with hydrogen peroxide and/or chocolate were also evaluated. The dark chocolate demonstrated higher phenolic content and antioxidant activity, followed by semisweet, soy, and milk chocolates. The addition of chocolate in the diet of the rats reduced lipid peroxidation and protein oxidation caused by hydrogen peroxide. In the sulfhydryl assay, we observed that the levels of nonenzymatic defenses only increased with the chocolate treatments The SOD enzyme activity was modulated in the tissues treated with the chocolates. We observed in the samples of chocolate a significant polyphenol content and an important antioxidant activity; however, additional studies with different chocolates and other tissues are necessary to further such findings.

  12. Treatment of black liquor from the papermaking industry by acidification and reuse

    Institute of Scientific and Technical Information of China (English)

    YANG Wen-bo; MU Huan-zhen; HUANG Yan-chu

    2003-01-01

    Two different kinds of black liquor from the papermaking industry were treated by acidification and reuse. The experimental parameters and conditions were discussed in detail. The experimental results indicated that the treatment process mentioned in this article is an effective process for the treatment of black liquor from the papermaking industry. By the treatment, the solid materials in black liquor are transferred into two by-products and the other components are reused or evaporated. Thus, no wastewater except some condensation water would be discharged in pulping process and the problem of pollution of black liquor would be effectively solved.

  13. Treatment of black liquor from the papermaking industry by acidification and reuse.

    Science.gov (United States)

    Yang, Wen-Bo; Mu, Huan-Zhen; Huang, Yan-Chu

    2003-09-01

    Two different kinds of black liquor from the papermaking industry were treated by acidification and reuse. The experimental parameters and conditions were discussed in detail. The experimental results indicated that the treatment process mentioned in this article is an effective process for the treatment of black liquor from the papermaking industry. By the treatment, the solid materials in black liquor are transferred into two by-products and the other components are reused or evaporated. Thus, no wastewater except some condensation water would be discharged in pulping process and the problem of pollution of black liquor would be effectively solved. PMID:14562934

  14. A comprehensive program to develop correlations for physical properties of kraft black liquor. Final report

    Energy Technology Data Exchange (ETDEWEB)

    Fricke, A.L.; Zaman, A.A.; Stoy, M.O.; Schmidl, G.W.; Dong, D.J.; Speck, B.

    1998-04-01

    A wide variety of experimental techniques have been used in this work, and many of these have been developed completely or improved significantly in the course of the research done during this program. Therefore, it is appropriate to describe these techniques in detail as a reference for future workers so that the techniques can be used in future work with little additional effort or so that the results reported from this program can be compared better with future results from other work. In many cases, the techniques described are for specific analytical instruments. It is recognized that these may be superseded by future developments and improvements in instrumentation if a complete description of techniques used successfully in the past on other instrumentation is available. The total pulping and liquor preparation research work performed included chip and white liquor preparation, digestion, pulp washing, liquor and wash recovery, liquor sampling, weak liquor concentration in two steps to about 45--50% solids with an intermediate soap skimming at about 140F and 27--30% solids, determination of pulp yield and Kappa number, determination of total liquor solids, and a check on the total material balance for pulping. All other research was performed either on a sample of the weak black liquor (the combined black liquor and washes from the digester) or on the skimmed liquor that had been concentrated.

  15. "The Misfortune of a Man Like Ourselves": Robert Cormier's "The Chocolate War" as Aristotelian Tragedy.

    Science.gov (United States)

    Keeling, Kara

    1999-01-01

    Examines criticism of and resistance to Robert Cormier's young adult novel "The Chocolate War." Argues that the book should be taught as tragedy and that teachers should pay their high school students the compliment of assuming their humanity and thus their need and ability to grapple with true tragedy. (SR)

  16. Making a chocolate chip: development and evaluation of a 6K SNP array for Theobroma cacao.

    Science.gov (United States)

    Theobroma cacao, the key ingredient in chocolate production, is one of the world's most important tree fruit crops, with ~4,000,000 metric tons produced across 50 countries. To move towards gene discovery and marker-assisted breeding in cacao, a single-nucleotide polymorphism (SNP) identification pr...

  17. Effects of Alkali Concentration and Conching Temperature on Flavour, Hardness and Colour of Chocolate

    Directory of Open Access Journals (Sweden)

    Misnawi Jati

    2006-05-01

    Full Text Available Alkalization is an addition of alkali into cocoa mass to improve product quality in terms of flavour and colour appearance. Sodium bicarbonate and potassium bicarbonate are usual to be added into cocoa cotyledon prior to roasting. A study has been carried out to evaluate the effects of alkalization proceeded upon conching on chocolate sensory properties, hardness and colour. Re sponse Surface Methodology design at alkali concentrations of 1—15 g kg -1 and conching temperature of 40—80 oC have been used in the study. Parameters evaluated were sensory properties, particle size, hardness and colour. Results of the study showed that alkali concentration significantly influenced aroma, overall preference, particle size and hardness; meanwhile, conching temperature showed significant influence on aroma, taste, appearance, overall preference and texture of chocolate. Alkali concentration and conching temperature showed interactively influence on aroma and overall preference. A good quality of chocolate could be found at the alkali concentration of 8—15 g kg -1 and conching temperature of 74—80 oC. Key words: cocoa bean, chocolate, flavour, conching, alkalization, colour, particle size, texture.

  18. Proximate composition and quantification of fatty acids in five major Brazilian chocolate brands

    Directory of Open Access Journals (Sweden)

    Rúbia Michele Suzuki

    2011-06-01

    Full Text Available The objective of the present study was to characterize the centesimal composition and quantify fatty acids in regular and diet chocolate brands with emphasis on trans fatty acids. Regular and diet dark chocolate samples from the major brands analyzed were purchased from different local supermarkets in the city of Maringá. The brands were labeled with letters and five lots of each brand with three chocolate units per lot were analyzed in triplicate. We observed that the diet chocolates from the same brands presented larger lipid contents. The main fatty acids observed were saturated fatty acids (SFA, myristic acid (14:0, palmitic acid (16:0, and estearic acid (18:0. Among the monounsaturated fatty acids (MUFA, polyunsaturated fatty acids (PUFA and trans fatty acids, oleic acid (18:1n-9, linoleic acid (18:2n-6, and elaidic acid (18:1-9t predominated. The trans fatty acid contents found in the analyzed samples were lower than and/or in accordance with the limits proposed by the Brazilian regulation.

  19. Kiss High Blood Pressure Goodbye: The Relationship between Dark Chocolate and Hypertension

    Science.gov (United States)

    Nordmoe, Eric D.

    2008-01-01

    This article reports on a delicious finding from a recent study claiming a causal link between dark chocolate consumption and blood pressure reductions. In the article, I provide ideas for using this study to whet student appetites for a discussion of statistical ideas, including experimental design, measurement error and inference methods.

  20. Using Roald Dahl's "Charlie and the Chocolate Factory" to Teach Different Recruitment and Selection Paradigms

    Science.gov (United States)

    Billsberry, Jon; Gilbert, Louise H.

    2008-01-01

    This article makes a case for using Roald Dahl's children's fantasy and morality tale "Charlie and the Chocolate Factory" to teach recruitment and selection. It draws attention to its relevance in illustrating and explaining three different recruitment and selection paradigms: psychometric, social process, and fit. It argues that the use of this…

  1. Chocolate Consumption is Associated with a Lower Risk of Cognitive Decline.

    Science.gov (United States)

    Moreira, Afonso; Diógenes, Maria José; de Mendonça, Alexandre; Lunet, Nuno; Barros, Henrique

    2016-05-01

    Cocoa-related products like chocolate have taken an important place in our food habits and culture. In this work, we aim to examine the relationship between chocolate consumption and cognitive decline in an elderly cognitively healthy population. In the present longitudinal prospective study, a cohort of 531 participants aged 65 and over with normal Mini-Mental State Examination (MMSE; median 28) was selected. The median follow-up was 48 months. Dietary habits were evaluated at baseline. The MMSE was used to assess global cognitive function at baseline and at follow-up. Cognitive decline was defined by a decrease ≥ 2 points in the MMSE score between evaluations. Relative risk (RR) and 95% confidence interval (95% CI) estimates were adjusted for age, education, smoking, alcohol drinking, body mass index, hypertension, and diabetes. Chocolate intake was associated with a lower risk of cognitive decline (RR = 0.59, 95% CI 0.38-0.92). This protective effect was observed only among subjects with an average daily consumption of caffeine lower than 75 mg (69% of the participants; RR = 0.50, 95% CI 0.31-0.82). To our knowledge, this is the first prospective cohort study to show an inverse association between regular long-term chocolate consumption and cognitive decline in humans. PMID:27163823

  2. A CTE Legacy Built on Chocolate: Milton Hershey School's 100 Years

    Science.gov (United States)

    Kemmery, Robert

    2010-01-01

    One hundred years ago, Chocolate Magnate Milton S. Hershey and his wife Catherine signed the deed of trust creating the Hershey Industrial School in the heart of their Pennsylvania farming community. They had no children of their own and wanted to help orphan boys get a good education. The couple eventually left their entire fortune to the school.…

  3. Azoreductase activity in bacteria associated with the greening of instant chocolate puddings.

    OpenAIRE

    Dykes, G A; Timm, R G; von Holy, A

    1994-01-01

    Pseudomonas sp. strain AZR1 and Klebsiella sp. strain AZR2 were isolated from reconstituted instant chocolate puddings that had turned green and were found to have azoreductase activity. This activity was inducible and NADH dependent. Differences in dye reduction rates between the two strains were apparent, and substrate specificity related to dye structure was observed.

  4. 76 FR 38680 - Notice of Availability of the Draft Environmental Impact Statement for the West Chocolate...

    Science.gov (United States)

    2011-07-01

    ... pending geothermal lease application within the renewable energy evaluation area. This CDCA Draft Plan... solar, wind and geothermal testing and development in a renewable energy evaluation area located near... Chocolate Mountains Renewable Energy Evaluation Area, Imperial Valley, California, and the Draft...

  5. Dark chocolate consumption improves leukocyte adhesion factors and vascular function in overweight men

    NARCIS (Netherlands)

    Esser, D.; Mars, M.; Oosterink, E.; Stalmach, A.; Müller, M.R.; Afman, L.A.

    2014-01-01

    Flavanol-enriched chocolate consumption increases endothelium-dependent vasodilation. Most research so far has focused on flow-mediated dilation (FMD) only; the effects on other factors relevant to endothelial health, such as inflammation and leukocyte adhesion, have hardly been addressed. We invest

  6. Meet the Molecules in Chocolate: Informal Opportunities for Building Thematic Molecular Models with Children

    Science.gov (United States)

    Amey, Jennifer R.; Fletcher, Matthew D.; Fletcher, Rachael V.; Jones, Alison; Roberts, Erica W.; Roberts, Ieuan O.

    2008-01-01

    We describe the development and use of a molecular model building activity with a chocolate theme, suitable for a public presentation of chemistry through interaction with visitors to science festivals and museums, and as a special classroom activity during science weeks, and so forth. (Contains 3 figures.)

  7. Chocolate Chip Cookies and Rubrics: Helping Students Understand Rubrics in Inclusive Settings.

    Science.gov (United States)

    Hall, Elizabeth Wikfors; Salmon, Susan J.

    2003-01-01

    This article discusses how teachers can familiarize their students, with and without disabilities, with rubric terminology and the use of rubrics. It addresses why rubrics should be used, designing a rubric, and current uses of rubrics. A chocolate chip cookie rubric is provided as an example. (Contains 7 references.) (CR)

  8. The Chocolate Milk Crisis: A Consumer Economics Simulation Unit for Grades 1-6.

    Science.gov (United States)

    Derrico, Patricia; Karsotis, A. Thomas

    1981-01-01

    Describes a simulation game developed to introduce elementary school students to basic economic concepts, including scarcity, availability, resource utilization, trade-offs, and demand and barter. The simulation, based on a shortage of chocolate milk in the elementary school lunch room, stressed problem solving skills. (DB)

  9. Generation of PHB from Spent Sulfite Liquor Using Halophilic Microorganisms

    Science.gov (United States)

    Weissgram, Michaela; Gstöttner, Janina; Lorantfy, Bettina; Tenhaken, Raimund; Herwig, Christoph; Weber, Hedda K.

    2015-01-01

    Halophilic microorganisms thrive at elevated concentrations of sodium chloride up to saturation and are capable of growing on a wide variety of carbon sources like various organic acids, hexose and also pentose sugars. Hence, the biotechnological application of these microorganisms can cover many aspects, such as the treatment of hypersaline waste streams of different origin. Due to the fact that the high osmotic pressure of hypersaline environments reduces the risk of contamination, the capacity for cost-effective non-sterile cultivation can make extreme halophilic microorganisms potentially valuable organisms for biotechnological applications. In this contribution, the stepwise use of screening approaches, employing design of experiment (DoE) on model media and subsequently using industrial waste as substrate have been implemented to investigate the applicability of halophiles to generate PHB from the industrial waste stream spent sulfite liquor (SSL). The production of PHB on model media as well as dilutions of industrial substrate in a complex medium has been screened for by fluorescence microscopy using Nile Blue staining. Screening was used to investigate the ability of halophilic microorganisms to withstand the inhibiting substances of the waste stream without negatively affecting PHB production. It could be shown that neither single inhibiting substances nor a mixture thereof inhibited growth in the investigated range, hence, leaving the question on the inhibiting mechanisms open. However, it could be demonstrated that some haloarchaea and halophilic bacteria are able to produce PHB when cultivated on 3.3% w/w dry matter spent sulfite liquor, whereas H. halophila was even able to thrive on 6.6% w/w dry matter spent sulfite liquor and still produce PHB. PMID:27682089

  10. Uranium recovery from acid leach liquors: Ix or Sx?

    International Nuclear Information System (INIS)

    Various technologies for uranium recovery from sulphuric acid leach solutions were compared. Although the main consideration was the economics (Capex, recovery and Opex) of the various technologies and associated unit operations, other factors, such as flexibility, reliability, ease of operation, fire risk, stability with regards to feed flow variations, and feed solids content, would also need to be considered in the overall analysis. The design basis used for the comparison was a production rate or 200 kg/h U3O8 over a solution concentration range of 40 to 1500 mg/L U3O8. The technologies to be compared included Resin-in-pulp (RIP), Fixed-bed Ion Exchange (FBIX), Continuous Countercurrent Ion Exchange (CCIX, e.g. NIMCIX), and Solvent Extraction (Sx) using Bateman Pulsed Columns (BPC) and Bateman Settlers. Countercurrent Decantation (CCD) and clarification would be required for the Sx and FBIX technologies. The preliminary economic evaluation indicated that a flowsheet, comprising RIP for bulk uranium extraction and upgrade, followed by Sx, employing the BPC for purification of the RIP eluate stream, was the most economic option at leach liquor concentrations below 900 mg/L. Above 900 mg/L the economic evaluation suggested that CCDs followed by Sx in the BPC was the most economical processing option. For applications where the ore is abrasive and not amenable to RIP, due to the rate of resin consumption, Paste Thickeners to remove the bulk of the solids, followed by RIP, was found to be the most economic processing option at leach liquor concentrations below 200 mg/L. However, for leach liquor concentrations above 200 mg/L, a CCD-circuit followed by Sx using BPC was again the most economic favourable route

  11. Clarification of Orange Press Liquors by PVDF Hollow Fiber Membranes.

    Science.gov (United States)

    Simone, Silvia; Conidi, Carmela; Ursino, Claudia; Cassano, Alfredo; Figoli, Alberto

    2016-01-01

    Press liquors are typical by-products of the citrus juice processing characterized by a high content of organic compounds and associated problems of environmental impact, which imply high treatment costs. However, these wastes contain a great number of health promoting substances, including fibers, carotenoids and phenolic compounds (mainly flavonoids), whose recovery against waste-destruction technologies is very attractive for new business opportunities. In this work, the clarification of orange press liquor by using microfiltration (MF) membranes is studied as a preliminary step to obtain a permeate stream enriched in antioxidant compounds which can be further processed to produce extracts of nutraceutical and/or pharmaceutical interest. MF poly(vinylidene fluoride) (PVDF) hollow fibers were prepared by the dry/wet spinning technique. A series of fibers was produced from the same polymeric dope, in order to investigate the effect of selected spinning parameters, i.e., bore fluid composition and flowrate, on their properties. The morphology of the produced fibers was analyzed by Scanning Electron Microscopy (SEM). Fibers were further characterized for their mechanical properties, porosity, bubble point, pore size distribution and pure water permeability (PWP). Some of the produced fibers exhibited high permeability (pure water permeability ~530 L/m²·h·bar), coupled to good mechanical resistance and pore size in the range of MF membranes. These fibers were selected and used for the clarification of press liquor from orange peel processing. In optimized operating conditions, the selected fibers produced steady-state fluxes of about 41 L/m²·h with rejections towards polyphenols and total antioxidant activity of 4.1% and 1.4%, respectively. PMID:26805899

  12. Generation of PHB from Spent Sulfite Liquor Using Halophilic Microorganisms

    Directory of Open Access Journals (Sweden)

    Michaela Weissgram

    2015-06-01

    Full Text Available Halophilic microorganisms thrive at elevated concentrations of sodium chloride up to saturation and are capable of growing on a wide variety of carbon sources like various organic acids, hexose and also pentose sugars. Hence, the biotechnological application of these microorganisms can cover many aspects, such as the treatment of hypersaline waste streams of different origin. Due to the fact that the high osmotic pressure of hypersaline environments reduces the risk of contamination, the capacity for cost-effective non-sterile cultivation can make extreme halophilic microorganisms potentially valuable organisms for biotechnological applications. In this contribution, the stepwise use of screening approaches, employing design of experiment (DoE on model media and subsequently using industrial waste as substrate have been implemented to investigate the applicability of halophiles to generate PHB from the industrial waste stream spent sulfite liquor (SSL. The production of PHB on model media as well as dilutions of industrial substrate in a complex medium has been screened for by fluorescence microscopy using Nile Blue staining. Screening was used to investigate the ability of halophilic microorganisms to withstand the inhibiting substances of the waste stream without negatively affecting PHB production. It could be shown that neither single inhibiting substances nor a mixture thereof inhibited growth in the investigated range, hence, leaving the question on the inhibiting mechanisms open. However, it could be demonstrated that some haloarchaea and halophilic bacteria are able to produce PHB when cultivated on 3.3% w/w dry matter spent sulfite liquor, whereas H. halophila was even able to thrive on 6.6% w/w dry matter spent sulfite liquor and still produce PHB.

  13. Clarification of Orange Press Liquors by PVDF Hollow Fiber Membranes

    Directory of Open Access Journals (Sweden)

    Silvia Simone

    2016-01-01

    Full Text Available Press liquors are typical by-products of the citrus juice processing characterized by a high content of organic compounds and associated problems of environmental impact, which imply high treatment costs. However, these wastes contain a great number of health promoting substances, including fibers, carotenoids and phenolic compounds (mainly flavonoids, whose recovery against waste-destruction technologies is very attractive for new business opportunities. In this work, the clarification of orange press liquor by using microfiltration (MF membranes is studied as a preliminary step to obtain a permeate stream enriched in antioxidant compounds which can be further processed to produce extracts of nutraceutical and/or pharmaceutical interest. MF poly(vinylidene fluoride (PVDF hollow fibers were prepared by the dry/wet spinning technique. A series of fibers was produced from the same polymeric dope, in order to investigate the effect of selected spinning parameters, i.e., bore fluid composition and flowrate, on their properties. The morphology of the produced fibers was analyzed by Scanning Electron Microscopy (SEM. Fibers were further characterized for their mechanical properties, porosity, bubble point, pore size distribution and pure water permeability (PWP. Some of the produced fibers exhibited high permeability (pure water permeability ~530 L/m2·h·bar, coupled to good mechanical resistance and pore size in the range of MF membranes. These fibers were selected and used for the clarification of press liquor from orange peel processing. In optimized operating conditions, the selected fibers produced steady-state fluxes of about 41 L/m2·h with rejections towards polyphenols and total antioxidant activity of 4.1% and 1.4%, respectively.

  14. Fairtrade - A Competitive Imperative? : An Investigation to Understand the Role of Fair Trade in Company Strategy in the Chocolate Industry

    OpenAIRE

    Vettersand, Elina; Tran, Thao

    2012-01-01

    Background: The rise in ethical consumerism has become evident through an increase in sales of fair trade products in recent years. Consumers are prepared to pay a premium for fair trade chocolate, and with a steady future growth in the fair trade movement, this is an attractive market for new entrants. Of particular focus are the Swedish and German markets for fair trade chocolate as they show promising growth rates and interest in this field. Problem:       The chocolate industry is very co...

  15. β-Glucan and Dark Chocolate: A Randomized Crossover Study on Short-Term Satiety and Energy Intake

    OpenAIRE

    Asli Akyol; Halil Dasgin; Aylin Ayaz; Zehra Buyuktuncer; H. Tanju Besler

    2014-01-01

    Aim: The aims of this study were to adapt a traditional recipe into a healthier form by adding 3 g of oat β-glucan, substituting milk chocolate to dark chocolate with 70% cocoa, and to examine the effect of these alterations on short-term satiety and energy intake. Materials and Methods: Study subjects (n = 25) were tested in a randomized, crossover design with four products closely matched for energy content. Four different versions of a traditional recipe including milk chocolate-control (C...

  16. The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery

    Directory of Open Access Journals (Sweden)

    Lenka Machálková

    2015-05-01

    Full Text Available The study aimed at assessing changes in the quality of certain types of chocolate products over the storage period with particular focus on the formation and development of fat and sugar bloom in chocolate products. Seven products were selected in collaboration with a chocolate factory to undergo monitoring and analysis and stored at four temperature regimens (6 °C, 12 °C, 20 °C and 30 °C. Five samplings were carried out over the storing period (18 weeks for evaluation of the dynamics of changes in their quality. Each sampling was accompanied by sensory evaluation; selected physical attributes were also analysed: changes in colour (∆E*ab within the CIE (L*a*b system and changes in hardness using the TIRAtest 27025. The results showed a significant effect of storing temperature on the intensity of changes in the quality of products. The results of sensory evaluation of selected products showed that the highest quality for the majority of descriptors was achieved by products stored at temperatures of 6 °C and 12 °C. As regards samples stored under the temperature regimen of 20 °C, the products started to show visible differences, caused primarily by the formation of fat bloom while storing at 30 °C proved to be extremely unsuitable for all the tested products. Since storing temperatures of 6, 12 and 20 °C did not considerably affect hardness and colour of each product, no distinct changes occurred under such temperature regimens. From the aspect of analytical measurements of colour and hardness of each product, storing at temperatures of 20 °C can be termed appropriate. In all the analyses, the effect of the temperature regimen of 30 °C was significantly negative due to defects caused by blooms on the chocolate, meaning that such temperatures are not advisable for storing chocolate products, even over a short term.

  17. Parents' and children's acceptance of skim chocolate milks sweetened by monk fruit and stevia leaf extracts.

    Science.gov (United States)

    Li, X E; Lopetcharat, K; Drake, M A

    2015-05-01

    Chocolate milk increases milk consumption of children, but high sugar content raises health concerns. Interest in sugar reduction and parents' preference for natural sweeteners necessitates further research on natural nonnutritive sweeteners. However, it is important to maintain consumer acceptability, especially for children, while reducing sugar in chocolate milk. The objectives of this study were to identify the sweetness intensity perception of stevia leaf (STV) and monk fruit (MK) extracts in skim chocolate milk (SCM), to evaluate STV and MK as the sole or partial sweetener source for SCM for young adults (19 to 35 y) and children (5 to 13 y), and to determine if information on natural nonnutritive sweeteners impacted parents' acceptability of SCM. Power function and 2-alternative forced choice studies were used to determine the iso-sweetness of nonnutritive sweeteners to a sucrose control in SCM (51.4 g/L, SUC control). Young adults (n = 131) evaluated 9 different SCM (SUC control, STV, MK, STV:sucrose blends, or MK:sucrose blends) in a completely randomized 2-d test. Children (n = 167) evaluated SUC control SCM and SCM with 39.7 g/L sucrose and 46 mg/L MK (MK25) or 30 mg/L STV (STV25). Parents evaluated SUC control, MK25, and STV25 in a balanced crossover design with a 40-d wait time between primed or unprimed ballots. Chocolate milks solely sweetened by nonnutritive sweeteners were less acceptable compared with SUC control by young adults. MK25 and STV25 were acceptable by young adults and children. The presentation of chocolate milk label information had different effects on parental acceptance. Traditional parents preferred sucrose sweetened SCM, and label conscious parents preferred SCM with natural nonnutritive sweeteners.

  18. Parents' and children's acceptance of skim chocolate milks sweetened by monk fruit and stevia leaf extracts.

    Science.gov (United States)

    Li, X E; Lopetcharat, K; Drake, M A

    2015-05-01

    Chocolate milk increases milk consumption of children, but high sugar content raises health concerns. Interest in sugar reduction and parents' preference for natural sweeteners necessitates further research on natural nonnutritive sweeteners. However, it is important to maintain consumer acceptability, especially for children, while reducing sugar in chocolate milk. The objectives of this study were to identify the sweetness intensity perception of stevia leaf (STV) and monk fruit (MK) extracts in skim chocolate milk (SCM), to evaluate STV and MK as the sole or partial sweetener source for SCM for young adults (19 to 35 y) and children (5 to 13 y), and to determine if information on natural nonnutritive sweeteners impacted parents' acceptability of SCM. Power function and 2-alternative forced choice studies were used to determine the iso-sweetness of nonnutritive sweeteners to a sucrose control in SCM (51.4 g/L, SUC control). Young adults (n = 131) evaluated 9 different SCM (SUC control, STV, MK, STV:sucrose blends, or MK:sucrose blends) in a completely randomized 2-d test. Children (n = 167) evaluated SUC control SCM and SCM with 39.7 g/L sucrose and 46 mg/L MK (MK25) or 30 mg/L STV (STV25). Parents evaluated SUC control, MK25, and STV25 in a balanced crossover design with a 40-d wait time between primed or unprimed ballots. Chocolate milks solely sweetened by nonnutritive sweeteners were less acceptable compared with SUC control by young adults. MK25 and STV25 were acceptable by young adults and children. The presentation of chocolate milk label information had different effects on parental acceptance. Traditional parents preferred sucrose sweetened SCM, and label conscious parents preferred SCM with natural nonnutritive sweeteners. PMID:25847181

  19. Removal of vat and disperse dyes from residual pad liquors

    OpenAIRE

    Golob, Vera; Ojstršek, Alenka

    2012-01-01

    The efficiency of three wastewater treatment techniques, coagulation/flocculation, adsorption and ultrafiltration, has been studied for the removal of vat and disperse dyes from residual pad liquors. Three inorganic coagulants Al2(SO4)3 18H2O, FeSO4 7H2O, FeCl3 6H2O and commercial cationic flocculant, as individuals and in combination, were tested for the coagulation/flocculation methods. Granular activated carbon was used as an adsorbent in the adsorption technique. Ultrafiltration was perfo...

  20. Male Readership Differences in Liquor Magazine Ads Employing Nonsensical and Sexual Humor.

    Science.gov (United States)

    Reid, Leonard N.; And Others

    A study examined the attention getting value of nonsensical and sexual humor used in liquor advertisements to determine if one was more effective than the other in attracting male magazine readers. Thirty-two Starch-scored liquor ads taken from 1976 and 1977 issues of "Time,""Newsweek," and "Sports Illustrated" were analyzed by three male readers.…

  1. 19 CFR 11.6 - Distilled spirits, wines, and malt liquors in bulk.

    Science.gov (United States)

    2010-04-01

    ... 19 Customs Duties 1 2010-04-01 2010-04-01 false Distilled spirits, wines, and malt liquors in bulk...; DEPARTMENT OF THE TREASURY PACKING AND STAMPING; MARKING Packing and Stamping § 11.6 Distilled spirits, wines... conveying imported distilled spirits, wines, and malt liquors, in accordance with 19 U.S.C. 467. (b)...

  2. Discrimination between authentic and adulterated liquors by near-infrared spectroscopy and ensemble classification

    Science.gov (United States)

    Chen, Hui; Tan, Chao; Wu, Tong; Wang, Li; Zhu, Wanping

    2014-09-01

    Chinese liquor is one of the famous distilled spirits and counterfeit liquor is becoming a serious problem in the market. Especially, age liquor is facing the crisis of confidence because it is difficult for consumer to identify the marked age, which prompts unscrupulous traders to pose off low-grade liquors as high-grade liquors. An ideal method for authenticity confirmation of liquors should be non-invasive, non-destructive and timely. The combination of near-infrared spectroscopy with chemometrics proves to be a good way to reach these premises. A new strategy is proposed for classification and verification of the adulteration of liquors by using NIR spectroscopy and chemometric classification, i.e., ensemble support vector machines (SVM). Three measures, i.e., accuracy, sensitivity and specificity were used for performance evaluation. The results confirmed that the strategy can serve as a screening tool applied to verify adulteration of the liquor, that is, a prior step used to condition the sample to a deeper analysis only when a positive result for adulteration is obtained by the proposed methodology.

  3. Certification Becomes Important for the I Quality; and Safety Supervision of the Chinese Liquor Sector

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    @@ The end of 2007, over 200 unit products of more than 80 Chinese firms have passed the quality grade certification for liquor products. These products involve distilled spirits, beer, wine, yellow wine, fruit syrup wine and others, and cover over 80% of the national top-branded liquor products.

  4. Feasibility of disposing waste glyphosate neutralization liquor with cement rotary kiln

    International Nuclear Information System (INIS)

    Highlights: • The waste neutralization liquor was injected directly into the kiln system. • No obvious effect on the quality of cement clinker. • The disposing method was a zero-discharge process. • The waste liquor can be used as an alternative fuel to reduce the coal consumption. - Abstract: The waste neutralization liquor generated during the glyphosate production using glycine-dimethylphosphit process is a severe pollution problem due to its high salinity and organic components. The cement rotary kiln was proposed as a zero discharge strategy of disposal. In this work, the waste liquor was calcinated and the mineralogical phases of residue were characterized by scanning electron microscope (SEM) and X-ray diffraction (XRD). The mineralogical phases and the strength of cement clinker were characterized to evaluate the influence to the products. The burnability of cement raw meal added with waste liquor and the calorific value of waste liquor were tested to evaluate the influence to the thermal state of the kiln system. The results showed that after the addition of this liquor, the differences of the main phases and the strength of cement clinker were negligible, the burnability of raw meal was improved; and the calorific value of this liquor was 6140 J/g, which made it could be considered as an alternative fuel during the actual production

  5. 77 FR 74025 - Federated Indians of Graton Rancheria-Liquor Control Statute

    Science.gov (United States)

    2012-12-12

    ... process used for its production. (b) Alcoholic beverage means all alcohol, spirits, liquor, wine, beer and any liquid or solid containing alcohol, spirits, liquor, wine, or beer, and which contains one-half of... of Alcohol. The manufacture of beer and wine shall be lawful within Lands under the Jurisdiction...

  6. Feasibility of disposing waste glyphosate neutralization liquor with cement rotary kiln

    Energy Technology Data Exchange (ETDEWEB)

    Bai, Y.; Bao, Y.B.; Cai, X.L.; Chen, C.H. [College of Materials Science and Engineering, Nanjing Tech University, Nanjing 210009 (China); State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 210009 (China); Ye, X.C., E-mail: yexuchu@njtech.edu.cn [College of Materials Science and Engineering, Nanjing Tech University, Nanjing 210009 (China); State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 210009 (China)

    2014-08-15

    Highlights: • The waste neutralization liquor was injected directly into the kiln system. • No obvious effect on the quality of cement clinker. • The disposing method was a zero-discharge process. • The waste liquor can be used as an alternative fuel to reduce the coal consumption. - Abstract: The waste neutralization liquor generated during the glyphosate production using glycine-dimethylphosphit process is a severe pollution problem due to its high salinity and organic components. The cement rotary kiln was proposed as a zero discharge strategy of disposal. In this work, the waste liquor was calcinated and the mineralogical phases of residue were characterized by scanning electron microscope (SEM) and X-ray diffraction (XRD). The mineralogical phases and the strength of cement clinker were characterized to evaluate the influence to the products. The burnability of cement raw meal added with waste liquor and the calorific value of waste liquor were tested to evaluate the influence to the thermal state of the kiln system. The results showed that after the addition of this liquor, the differences of the main phases and the strength of cement clinker were negligible, the burnability of raw meal was improved; and the calorific value of this liquor was 6140 J/g, which made it could be considered as an alternative fuel during the actual production.

  7. De kristallisatie-methode bij het onderzoek van de liquor cerebro-spinalis

    NARCIS (Netherlands)

    Wittermans, Aafko Willinge

    1941-01-01

    Ongeveer twaalfhonderd liquores zijn volgens een in de kliniek nog weinig bekende zeer eenvoudige methode van onderzoek van den Roemeenschen Hoogleraar TOMESCO onderzocht. Deze methode berust op het beoordeelen van het kristalbeeld dat ontstaat bij het indampen van druppels sterk verdunde liquor cer

  8. Removal of peel oil from citrus peel press liquors before anaerobic digestion

    Energy Technology Data Exchange (ETDEWEB)

    Lane, A.G.

    1983-02-01

    Aeration of the press liquors from citrus peel for periods up to 9 days permitted growth of limonene-degrading and other microorganisms present in the liquors. Reduction in oil levels to 0.01% (w/v) occurred within 6-8 hours, due to evaporation or stripping of the oil, rather than to microbial degradation. (Refs. 5).

  9. Synthesis of M-type hexaferrites from steel pickling liquors (ID 109)

    Science.gov (United States)

    Dufour, J.; Latorre, R.; Alcalá, E. M.; Negro, C.; Formoso, A.; López-Mateos, F.

    1996-05-01

    The recovery of steel pickling liquors is one of the main environmental aspects that the steelmaking industry must resolve. We propose the synthesis of barium M-type hexaferrite from these liquors as a recovery treatment. Two methods of synthesis have been studied: a variation of the ceramic method, and an oxicoprecipitation process. Products with excellent magnetic properties have been obtained.

  10. 27 CFR 31.61 - Single sale of liquors or warehouse receipts.

    Science.gov (United States)

    2010-04-01

    ... warehouse receipts. 31.61 Section 31.61 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... Persons Who Are Not Dealers in Liquors Or Beer § 31.61 Single sale of liquors or warehouse receipts. A single sale of distilled spirits, wines, or beer, or a single sale of one or more warehouse receipts...

  11. [Identification of Kweichow Moutai liquor by gas chromatography-mass spectrometry fingerprint].

    Science.gov (United States)

    Sun, Qiran; Xiang, Ping; Shen, Baohua; Shen, Min

    2010-09-01

    The fingerprint of Kweichow Moutai liquor was established by gas chromatography-mass spectrometry (GC-MS) and the similarity of fingerprints was evaluated by the fingerprint similarity calculation software designed by Zhejiang University based on included angle cosine. One milliliter of liquor sample was mixed with ten microliter of 2% n-pentyl acetate solution used as internal standard. One microliter of the prepared sample was injected into a GC-MS. The separation was performed on an HP-INNOWAX 19091N-113 capillary column. The precision and repeatability of the method were good as the relative standard deviation (RSD) of intrabatch was less than 5%. A total of 35 characteristic components of Kweichow Moutai liquor were identified. The fingerprints of 38 batches of Kweichow Moutai, 5 Moutai-flavor liquors produced by Kweichow Moutai Company Limited, the same manufacturer as Kweichow Moutai, and 12 other brand liquors were compared in characteristic components and similarity. The results demonstrated that different batches of Kweichow Moutai had good similarity (> or = 0.9), and Kweichow Moutai was differentiated from the liquors of different alcohol contents and flavors, but it was poorly distinguished from the Moutai-flavor liquors by fingerprint similarity calculation software. Therefore, only in combining characteristic components and fingerprint similarity results, Kweichow Moutai can be distinguished from other liquors. The established method offers technical basis for the identification of Kweichow Moutai. PMID:21171278

  12. A prospective clinical study of feto-maternal outcome in pregnancies with abnormal liquor volume

    Directory of Open Access Journals (Sweden)

    Rutwa J. Chavda

    2014-02-01

    Conclusions: A good clinical examination can pick up most subjects of abnormal liquor volume. Abnormal liquor volumes are associated with increased maternal morbidity and adverse perinatal outcome. [Int J Reprod Contracept Obstet Gynecol 2014; 3(1.000: 181-184

  13. 27 CFR 31.163 - Requirements when a wholesale dealer in liquors maintains a retail department.

    Science.gov (United States)

    2010-04-01

    ... wholesale dealer in liquors maintains a retail department. 31.163 Section 31.163 Alcohol, Tobacco Products... wholesale dealer in liquors maintains a retail department. (a) Constructive receipt and sale. When a... spirits, and the retail sales of distilled spirits normally represent 90 percent or more of the volume...

  14. Kinetics and compensation effects during steam gasification of Fujian anthracite using viscose liquor as catalyst

    Energy Technology Data Exchange (ETDEWEB)

    Lin Ju; Zhang Ji-yu; Zhong Xue-qing [Fuzhou University, Fuzhou (China). Institute of Chemical Engineering and Technology

    2009-08-15

    Catalytic steam gasification kinetics of Fujian Youxi anthracite using viscose liquor as catalyst was investigated in an isothermal thermo-gravimetric analyzer under ambient pressure. Coal conversions versus reaction time with different viscose liquor concentrations (0-12% NaOH) were measured at the temperature range from 850 to 950{sup o}C. The research shows that the viscose liquor can greatly improve the gasification rate and carbon conversion. The Loading Saturation Level (LSL) of the viscose liquor within the experimental conditions was also determined. The catalytic steam gasification reaction can be well fitted by a shrinking-core model (SCM) and the reaction rate constants are obtained. The kinetic analysis indicates that the catalytic gasification exhibits a prominent compensation effect between the activation energy and the pre-exponential factor. The kinetic equation including the compensation effects for the catalytic steam gasification of Fujian Youxi anthracite using viscose liquor as catalyst is presented. 23 refs., 7 figs., 3 tabs.

  15. Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties.

    Science.gov (United States)

    Belščak-Cvitanović, Ana; Komes, Draženka; Durgo, Ksenija; Vojvodić, Aleksandra; Bušić, Arijana

    2015-12-01

    Pursuant to the tendencies of producing functional foods, attractive to a wide range of consumers, in this study chocolates enriched with freeze dried (FD) and concentrated (CE) nettle extracts were formulated, and their polyphenolic and antioxidant capacity stability evaluated during 12 months of storage. A simple aqueous extraction procedure of nettle was developed, and the defined extract evaluated for its cytotoxic and antioxidant/prooxidant activity on human colon cancer cell line (SW 480). An increase in total polyphenolic content, chlorogenic acid and flavonoid derivatives (originating from nettle extract) contents was achieved in enriched chocolates. Implementation of FD extract enabled higher increase of polyphenolic content in comparison to CE extract. During storage, fluctuations of polyphenolic content were observed, but the final bioactive parameters did not differ (or increased) from the initial ones. Nettle enriched chocolates exhibited more intense bitterness and astringency, while dark chocolates were preferred over milk and semisweet ones. PMID:26604346

  16. Characterization of geosmin as source of earthy odor in different aroma type Chinese liquors.

    Science.gov (United States)

    Du, Hai; Fan, Wenlai; Xu, Yan

    2011-08-10

    Earthy odor is one of the most frequent and serious causes for the aroma deterioration in Chinese liquor, which causes a dirty and dusty impression. The odor in Chinese liquor is similar to that of rice husk, one kind of auxiliary material widely used as a filler in the distillation process. So it is experientially hypothesized that such odor may derive from rice husk. In this paper, the gas chromatography-olfactometry (GC-O) technique and gas chromatography-mass spectrometry (GC-MS) were used to discover and identify the characteristic odoriferous zone of Chinese liquor marked by earthy odor. Geosmin was found to be responsible for this odor. The levels of the compound in ten bottled liquors and thirty liquors aging for different years belonging to four different aroma types were determined by the optimized headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method. Quantitative analysis of bottled liquor revealed the presence of geosmin in all aroma type liquors with concentrations ranging from 1.10 μg/L to 9.90 μg/L, except for strong-aroma type liquor. Meanwhile in the aged liquors belonging to the same aroma type, geosmin was detected with significant concentrations and high odor activity values (OAVs) during different years of aging. However, geosmin was not detected in steamed rice husk nor in nonsteamed rice husk, which suggests that rice husk is not the origin of earthy odor in Chinese liquor, and there may be another origin of it during the brewing process.

  17. 27 CFR 31.52 - Wholesale dealers in liquors consummating sales of wines or beer at premises of other dealers.

    Science.gov (United States)

    2010-04-01

    ... liquors consummating sales of wines or beer at premises of other dealers. 31.52 Section 31.52 Alcohol... § 31.52 Wholesale dealers in liquors consummating sales of wines or beer at premises of other dealers... wholesale dealer on account of those sales. (b) Sales of beer. Any wholesale dealer in liquors who...

  18. 78 FR 49283 - Chicken Ranch Rancheria-Chicken Ranch Liquor Licensing Ordinance, Ordinance No. 12-10-03

    Science.gov (United States)

    2013-08-13

    ... Bureau of Indian Affairs Chicken Ranch Rancheria--Chicken Ranch Liquor Licensing Ordinance, Ordinance No... the Chicken Ranch Liquor Licensing Ordinance, Ordinance No. 12-10-03. The Ordinance regulates and controls the possession, sale and consumption of liquor within the Indian Country of the Chicken...

  19. 40 CFR 430.03 - Best management practices (BMPs) for spent pulping liquor, soap, and turpentine management, spill...

    Science.gov (United States)

    2010-07-01

    ... spent pulping liquor, soap, and turpentine management, spill prevention, and control. 430.03 Section 430... practices (BMPs) for spent pulping liquor, soap, and turpentine management, spill prevention, and control... Liquor, Soap, and Turpentine Service: Any process vessel, storage tank, pumping system, evaporator,...

  20. Consumption of High-Polyphenol Dark Chocolate Improves Endothelial Function in Individuals with Stage 1 Hypertension and Excess Body Weight

    OpenAIRE

    Lívia de Paula Nogueira; Marcela Paranhos Knibel; Márcia Regina Simas Gonçalves Torres; José Firmino Nogueira Neto; Antonio Felipe Sanjuliani

    2012-01-01

    Background. Hypertension and excess body weight are important risk factors for endothelial dysfunction. Recent evidence suggests that high-polyphenol dark chocolate improves endothelial function and lowers blood pressure. This study aimed to evaluate the association of chocolate 70% cocoa intake with metabolic profile, oxidative stress, inflammation, blood pressure, and endothelial function in stage 1 hypertensives with excess body weight. Methods. Intervention clinical trial includes 22 stag...

  1. Chocolate Pilgrims Find Paradise in Pennsylvania%巧克力迷的天堂--宾夕法尼亚

    Institute of Scientific and Technical Information of China (English)

    Kim Clark

    2003-01-01

    @@ I pull up to the dowdy1 brick factory in a blink-and-you'll-miss-it Pennsylvania town. It doesn't look promising. But I open the door,and the sweet dark smell of chocolate draws my nose first into the Wilbur Chocolate Co. factory store in Lititz. Although the town seems almost deserted2, the tiny store is packed with shoppers loading baskets with"Buds", drops of silky choco

  2. Farinha de yacon e inulina como ingredientes na formulação de bolo de chocolate Yacon meal and inulin such as ingredients in chocolate cake preparation

    Directory of Open Access Journals (Sweden)

    Janaína Andréa Moscatto

    2004-12-01

    Full Text Available Novos ingredientes têm sido investigados para que possam atender às exigências do mercado consumidor atual que deseja produtos com qualidade sensorial e nutricional associada a benefícios para a saúde. Os frutooligossacarídeos (FOS presentes no yacon (Polymnia sonchifolia, e a inulina apresentam propriedades promotoras de saúde (fibra alimentar e efeito prebiótico e podem melhorar aspectos sensoriais em alimentos. O presente trabalho teve como objetivos utilizar a inulina e/ou farinha de yacon como ingredientes do bolo de chocolate. Os bolos obtidos das formulações padrão (P, da formulação (A contendo a farinha de trigo substituída em 20% por farinha de yacon e da formulação (B contendo a farinha de trigo substituída em 40% por farinha de yacon e em 6% por inulina, foram avaliados quanto às suas propriedades químicas e físicas, preferência e estabilidade de armazenamento em relação ao bolo padrão de chocolate. Os bolos das formulações A e B apresentaram propriedades químicas, físicas, preferência e estabilidade comparáveis ao da formulação padrão. Como vantagens, apresentaram menores valores de dureza, maiores teores em fibra alimentar total (12,35% e 23,6% em relação ao P (9,02%. O valor calórico foi semelhante (2,09kal para A e menor (1,62kal para B que do padrão (2,13kcal, além da presença de frutooligossacarídeos e ou inulina. Portanto, a farinha de yacon e inulina podem ser utilizadas como ingredientes para formular bolo de chocolate, fornecendo produtos com características que atendem às exigências do mercado consumidor.The high consumer's needs for food with sensorial and nutritional qualities besides nutritional benefits to health, makes new ingredients search necessary in order to meet the consumer's. The fructooligosaccharides of yacon and inulin have properties that improve health (alimentary fiber and prebiotic effect and they can improve sensorial aspects in food. This work aims at

  3. Dark chocolate or tomato extract for prehypertension: a randomised controlled trial

    Directory of Open Access Journals (Sweden)

    Frank Oliver R

    2009-07-01

    Full Text Available Abstract Background Flavanol-rich chocolate and lycopene-rich tomato extract have attracted interest as potential alternative treatment options for hypertension, a known risk factor for cardiovascular morbidity and mortality. Treatment of prehypertension (SBP 120–139/DBP 80–89 mmHg may forestall progression to hypertension. However, there has been only limited research into non-pharmacological treatment options for prehypertension. We investigated the effect of dark chocolate or tomato extract on blood pressure, and their acceptability as an ongoing treatment option in a prehypertensive population. Methods Our trial consisted of two phases: a randomised controlled three-group-parallel trial over 12 weeks (phase 1 followed by a crossover of the two active treatment arms over an additional 12-week period (phase 2. Group 1 received a 50 g daily dose of dark chocolate with 70% cocoa containing 750 mg polyphenols, group 2 were allocated one tomato extract capsule containing 15 mg lycopene per day, and group 3 received one placebo capsule daily over 8 weeks followed by a 4-week washout period. In phase 2 the active treatment groups were crossed over to receive the alternative treatment. Median blood pressure, weight, and abdominal circumference were measured 4-weekly, and other characteristics including physical activity, general health, energy, mood, and acceptability of treatment were assessed by questionnaire at 0, 8 and 20 weeks. We analysed changes over time using a linear mixed model, and one time point differences using Kruskal-Wallis, Fisher's-Exact, or t-tests. Results Thirty-six prehypertensive healthy adult volunteers completed the 6-month trial. Blood pressure changes over time within groups and between groups were not significant and independent of treatment. Weight and other characteristics did not change significantly during the trial. However, a marked difference in acceptability between the two treatment forms (chocolate or

  4. The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate

    Directory of Open Access Journals (Sweden)

    Šoronja-Simović Dragana M.

    2012-01-01

    Full Text Available The rheological and physical properties of the chocolate mass depend on the ingredient composition as well as the manufacturing process. For the purpose of this work, a milk chocolate mass of identical composition and raw materials was manufactured by using the two different manufacturing processes: a standard manufacturing process (SM in five-roller mills including conching, and an unconventional manufacturing process in a ball mill (R1. The quality of both milk chocolate masses was examined by the comparison of thermal (differential scanning calorimetry analysis, textural properties (texture analysis, and the content of hard triglycerides (nuclear magnetic resonance spectroscopy. The main goal of this work was to determine whether chocolate can be produced in a ball mill, using the manufacturing process which results in significant savings, without causing drastic changes to the chocolate physical properties. The new manufacturing process rationalises the standard method by combining two phases, namely conching, and refining into a single one. This results in reduced initial and maintenance costs, as well as costs of workforce and fuel, etc. The results have shown that the new chocolate manufacturing process has a positive impact on texture and thermal properties, while the content of hard triglycerides remains the same.

  5. High-Caloric and Chocolate Stimuli Processing in Healthy Humans: An Integration of Functional Imaging and Electrophysiological Findings

    Directory of Open Access Journals (Sweden)

    Deyar Asmaro

    2014-01-01

    Full Text Available There has been a great deal of interest in understanding how the human brain processes appetitive food cues, and knowing how such cues elicit craving responses is particularly relevant when current eating behavior trends within Westernized societies are considered. One substance that holds a special place with regard to food preference is chocolate, and studies that used functional magnetic resonance imaging (fMRI and event-related potentials (ERPs have identified neural regions and electrical signatures that are elicited by chocolate cue presentations. This review will examine fMRI and ERP findings from studies that used high-caloric food and chocolate cues as stimuli, with a focus on responses observed in samples of healthy participants, as opposed to those with eating-related pathology. The utility of using high-caloric and chocolate stimuli as a means of understanding the human reward system will also be highlighted, as these findings may be particularly important for understanding processes related to pathological overeating and addiction to illicit substances. Finally, research from our own lab that focused on chocolate stimulus processing in chocolate cravers and non-cravers will be discussed, as the approach used may help bridge fMRI and ERP findings so that a more complete understanding of appetitive stimulus processing in the temporal and spatial domains may be established.

  6. Perfil sensorial de bolos de chocolate formulados com farinha de yacon (Smallanthus sonchifolius) Sensorial profile of chocolate cakes formulated with yacon flour (Smallanthus sonchifolius)

    OpenAIRE

    Vivianne Montarroyos Padilha; Priscilla Moura Rolim; Silvana Magalhães Salgado; Alda Souza Livera; Samara Alvachian Cardoso Andrade; Nonete Barbosa Guerra

    2010-01-01

    Neste trabalho foi avaliado o uso de farinha de yacon na formulação de bolos de chocolate para se verificar a influência deste constituinte sobre a qualidade sensorial e cromaticidade do produto. Foram analisadas amostras de bolos, formulados com farinha de yacon, denominadas: amostra P (bolo padrão, sem farinha de yacon), amostra A (bolo com 20% de farinha de yacon) e amostra B (bolo com 40% de farinha de yacon). Para a avaliação sensorial, foi realizada a Análise Descritiva Quantitativa (AD...

  7. Entrained Flow Black Liquor Gasification - Detailed Experiments and Mathematical Modelling

    Energy Technology Data Exchange (ETDEWEB)

    Carlsson, Per (Energy Technology Centre, Piteaa (Sweden)), e-mail: per.carlsson@etcpitea.se

    2009-07-01

    Black liquor, a by-product from the Kraft pulping process is a highly viscous fluid consisting of approximately 30% water, 30 % alkali salts and 40 % combustible material. The alkali salts originating from the pulp making process need to be recovered in order for the pulp mill to be economical and to satisfy environmental regulation. Currently, the recovery takes place in large boilers called Tomlinson recovery boilers. However, a more energy efficient way to recover the chemicals could be via gasification in a pressurized, entrained flow, high temperature gasifier. To demonstrate this technology a development plant (DP1) was built in 2005 by the technology vendor Chemrec. Since then, the plant has been running for more than 10,000 h and frequently been updated and optimized. As steps towards commercialization and scale-up different computational models of varying sophistication are used as design and optimization tools for the process. Still, the engineering tools can only provide sensible predictions if they are properly validated and verified. This thesis is concerned with validation of a comprehensive mathematical model based on Computational Fluid Dynamics (CFD) describing the gasification reactor and experimental investigations of the process characteristics in the DP1 gasifier. Paper A describes the system design and methodology for high temperature gas sampling during pressurized black liquor gasification. In this work a water-cooled gas sampling probe is installed in the hot part of the DP1 gasification reactor and several gas samples are withdrawn and analyzed. The experimentally obtained data in Paper A are then used as validation data for the CFD-model described in Paper B. In Paper C the obtained data from Paper A are thoroughly analyzed and the influence of reactor operation on producer gas composition is determined. In Paper D black liquor sprays from a gas assisted nozzle is experimentally investigated using high speed photography. Furthermore, the

  8. Studies on cocoa butter-replacer mixtures suitable for the local chocolate production.

    Directory of Open Access Journals (Sweden)

    El-Mallah, M. Hassan

    1998-12-01

    Full Text Available Mixtures of cocoa butter with different replacers, added at different levels, were prepared. From their properties, and particularly solid fat index, helped much in selecting the more suitable mixture for local chocolate production. It was found that cocoa butter-Illexao mixtures, at levels 10% and 15% replacer, gave more satisfactory results with respect to mouthfeel, hardness and brittleness.

    Se prepararon mezclas de manteca de cacao con diferentes sucedáneos añadidos en diferentes proporciones. Sus propiedades y particularmente el índice de grasa sólida, ayudaron mucho en la selección de la mezcla más adecuada para la producción de chocolate local. Se encontró que las mezclas con el 10% o 15% de lllexao en manteca de cacao, dieron los resultados más satisfactorios con respecto a la palatabilidad, dureza y consistencia.

  9. Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates.

    Science.gov (United States)

    Alañón, M E; Castle, S M; Siswanto, P J; Cifuentes-Gómez, T; Spencer, J P E

    2016-10-01

    Assessment of the flavanol composition of 41 commercial chocolates was by HPLC-DAD. Among individual flavonols ranged from 0.095 to 3.264mgg(-1), epicatechin was the predominant flavanol accounting for 32.9%. Contrary to catechin, epicatechin was a reliable predictive value of the polyphenol content. Conversely the percentage of theobromine used as a proxy measure for nonfat cocoa solids (NFCS) was not a good predictor of epicatechin or flavanol content. In a further chiral analysis, the naturally occurring forms of cocoa flavanols, (-)-epicatechin and (+)-catechin, was determined joint the occurrence of (+)-epicatechin and (-)-catechin due to the epimerization reactions produced in chocolate manufacture. (-)-Epicatechin, the most bioactive compound and predominant form accounted of 93%. However, no positive correlation was found with% cocoa solids, the most significant quality parameter. PMID:27132838

  10. Immunoreactive beta-endorphin increases after an aspartame chocolate drink in healthy human subjects.

    Science.gov (United States)

    Melchior, J C; Rigaud, D; Colas-Linhart, N; Petiet, A; Girard, A; Apfelbaum, M

    1991-11-01

    It has been claimed that sucrose intake induces a rise in beta-endorphins. In an attempt to discriminate between the sensorial and metabolic effects of sucrose intake in this process, the effects of two chocolate drinks were compared: one sweetened with 50 g of sucrose, the other with 80 mg of aspartame. Plasma beta-endorphin concentrations were more elevated after the aspartame drink than after sucrose or fasting, while insulin increased after drinking as much with aspartame as with sucrose. We suggest that the increase in beta-endorphin after aspartame edulcorated chocolate is related with insulin secretion in the absence of marked changes in blood glucose or with a direct effect of aspartame itself on beta-endorphin liberation. PMID:1805284

  11. Chocolate consumption and cardiometabolic disorders: systematic review and meta-analysis

    OpenAIRE

    Buitrago-Lopez, Adriana; Sanderson, Jean; Johnson, Laura; Warnakula, Samantha; Wood, Angela; Di Angelantonio, Emanuele; Franco, Oscar H

    2011-01-01

    Objective To evaluate the association of chocolate consumption with the risk of developing cardiometabolic disorders. Design Systematic review and meta-analysis of randomised controlled trials and observational studies. Data sources Medline, Embase, Cochrane Library, PubMed, CINAHL, IPA, Web of Science, Scopus, Pascal, reference lists of relevant studies to October 2010, and email contact with authors. Study selection Randomised trials and cohort, case-control, and cross sectional studies car...

  12. Itch and skin rash from chocolate during fluoxetine and sertraline treatment: Case report

    Directory of Open Access Journals (Sweden)

    Svenson Svante

    2004-11-01

    Full Text Available Abstract Background The skin contains a system for producing serotonin as well as serotonin receptors. Serotonin can also cause pruritus when injected into the skin. SSRI-drugs increase serotonin concentrations and are known to have pruritus and other dermal side effects. Case presentation A 46-year-old man consulted his doctor due to symptoms of depression. He did not suffer from any allergy but drinking red wine caused vasomotor rhinitis. Antidepressive treatment with fluoxetine 20 mg daily was initiated which was successful. After three weeks of treatment an itching rash appeared. An adverse drug reaction (ADR induced by fluoxetine was suspected and fluoxetine treatment was discontinued. The symptoms disappeared with clemastine and betametasone treatment. Since the depressive symptoms returned sertraline medication was initiated. After approximately two weeks of sertraline treatment he noted an intense itching sensation in his scalp after eating a piece of chocolate cake. The itch spread to the arms, abdomen and legs and the patient treated himself with clemastine and the itch disappeared. He now realised that he had eaten a chocolate cake before this episode and remembered that before the first episode he had had a chocolate mousse dessert. He had never had any reaction from eating chocolate before and therefore reported this observation to his doctor. Conclusions This case report suggests that there may be individuals that are very sensitive to increases in serotonin concentrations. Dermal side reactions to SSRI-drugs in these patients may be due to high activity in the serotonergic system at the dermal and epidermo-dermal junctional area rather than a hypersensitivity to the drug molecule itself.

  13. A Phaseolus vulgaris Extract Reduces Cue-Induced Reinstatement of Chocolate Seeking in Rats.

    Science.gov (United States)

    Lorrai, Irene; Piga, Valentina; Carai, Mauro A M; Riva, Antonella; Morazzoni, Paolo; Gessa, Gian Luigi; Colombo, Giancarlo; Maccioni, Paola

    2016-01-01

    Previous evidence has suggested that treatment with a standardized dry extract of Phaseolus vulgaris reduced intake and operant self-administration of highly palatable foods and fluids in rats and mice. The present study was designed to assess whether such extract was also effective in reducing seeking behavior for a highly hedonic chocolate-flavored beverage, using a "reinstatement" procedure adopted from the drug addiction research field and modeling relapse behavior. Rats were initially trained to lever-respond for the chocolate-flavored beverage under the Fixed Ratio (FR) 10 schedule of reinforcement. Subsequently, rats were exposed to an extinction responding phase, during which lever-responding - being unreinforced - diminished progressively up to extinction. Lever-responding was then powerfully reinstated by the non-contingent presentation of a complex of gustatory, olfactory, auditory, and visual stimuli previously associated to the availability of the chocolate-flavored beverage. Acute, intragastric administration of P. vulgaris dry extract (100 and 500 mg/kg) reduced lever-responding by 40-45%, in comparison to vehicle condition. These results indicate the ability of P. vulgaris dry extract to reduce seeking behavior for a highly palatable nourishment in an experimental model of relapse into disordered eating of palatable foods. The unavailability of the chocolate-flavored beverage in the reinstatement session tends to exclude that the observed effect of the P. vulgaris dry extract was secondary to any inhibition of carbohydrate metabolism; conversely, it is the likely consequence on a central action on the rewarding and hedonic properties of food. PMID:27199752

  14. Detection and identification of xerophilic fungi in Belgian chocolate confectionery factories.

    Science.gov (United States)

    De Clercq, Nikki; Van Coillie, Els; Van Pamel, Els; De Meulenaer, Bruno; Devlieghere, Frank; Vlaemynck, Geertrui

    2015-04-01

    Chocolate confectionery fillings are generally regarded as microbiologically stable. The stability of these fillings is largely due to the general practice of adding either alcohol or preservatives. Consumer demands are now stimulating producers to move away from adding alcohol or other preservatives to their confectionery fillings and instead to search for innovative formulations. Such changes in composition can influence the shelf life of the product and may lead to spoilage by xerophilic fungi. The aim of this study was to test whether the production environment of Belgian chocolate confectionery factories and common ingredients of chocolate confectioneries could be potential sources of contamination with xerophilic fungal species. In the factory environment, the general and strictly xerophilic fungal spore load was determined using an RCS Air Sampler device in combination with DG18 and MY50G medium, respectively. Four basic ingredients of chocolate confectionery fillings were also examined for fungal spore levels using a direct plating technique. Detected fungi were identified to species level by a combination of morphological characterization and sequence analysis. Results indicated a general fungal spore load in the range of 50-250 colony forming units per cubic meter of air (CFU/m(3) air) and a more strict xerophilic spore load below 50 CFU/m(3) air. These results indicate rather low levels of fungal spores present in the factory environment. The most prevalent fungi in the factory environment were identified as Penicillium spp., particularly Penicillium brevicompactum. Examination of the basic ingredients of confectionery fillings revealed nuts to be the most likely potential source of direct contamination. In nuts, the most prevalent fungal species identified were Eurotium, particularly Eurotium repens. PMID:25475302

  15. “I chocolate U”究竟犯了什么错误

    Institute of Scientific and Technical Information of China (English)

    苏捷

    2008-01-01

    当“I chocolate U”的广告第一次出现在人们眼前时,浓厚而豪华的格调让所有人第一眼就记住了,即便是在两年后的今天,当笔者向所有人提起“那款巧克力手机”,所有人都能随即记起。

  16. Effect of cinnamon powder addition during conching on the flavor of dark chocolate mass

    OpenAIRE

    Albak, F.; Tekin, A. R.

    2013-01-01

    In the present study, refined dark chocolate mix was conched with the addition of finely powdered cinnamon in a laboratory-style conching machine to evaluate its aroma profile both analytically and sensorially. The analytical determinations were carried out by a combination of solid phase micro extraction (SPME)-gas chromatography (GC)-mass spectroscopy (MS) and-olfactometry(O), while the sensory evaluation was made with trained panelists. The optimum conditions for the SPME were found to be ...

  17. A PHASEOLUS VULGARIS EXTRACT REDUCES CUE-INDUCED REINSTATEMENT OF CHOCOLATE SEEKING IN RATS

    Directory of Open Access Journals (Sweden)

    Irene eLorrai

    2016-04-01

    Full Text Available Previous evidence has suggested that treatment with a standardized dry extract of Phaseolus vulgaris reduced intake and operant self-administration of highly palatable foods and fluids in rats and mice. The present study was designed to assess whether such extract was also effective in reducing seeking behavior for a highly hedonic chocolate-flavored beverage, using a reinstatement procedure adopted from the drug addiction research field and modeling relapse behavior. Rats were initially trained to lever-respond for the chocolate-flavored beverage under the Fixed Ratio (FR 10 (FR10 schedule of reinforcement. Subsequently, rats were exposed to an extinction responding phase, during which lever-responding – being unreinforced – diminished progressively up to extinction. Lever-responding was then powerfully reinstated by the non-contingent presentation of a complex of gustatory, olfactory, auditory, and visual stimuli previously associated to the availability of the chocolate-flavored beverage. Acute, intragastric administration of P. vulgaris dry extract (100 and 500 mg/kg reduced lever-responding by 40-45%, in comparison to vehicle condition. These results indicate the ability of P. vulgaris dry extract to reduce seeking behavior for a highly palatable nourishment in an experimental model of relapse into disordered eating of palatable foods. The unavailability of the chocolate-flavored beverage in the reinstatement session tends to exclude that the observed effect of the P. vulgaris dry extract was secondary to any inhibition of carbohydrate metabolism; conversely, it is the likely consequence on a central action on the rewarding and hedonic properties of food.

  18. Effect of Inulin and Stevia on Some Physical Properties of Chocolate Milk

    OpenAIRE

    Mohammad Asghari Jafarabadi; Beitollah Alipour; Seyed Rafi Arefhosseini; Zohre Delshadian; Aziz Homayouni Rad

    2012-01-01

    Background: The aim of this study was to assess physical properties of dietetic chocolate milkproduced by stevia as a sugar replacer and inulin. Along with having prebiotic effect, inulin canalso participate in enhancing textural properties of beverages. Therefore, this novel food will beuseful for all people especially for diabetics.Methods: This study was carried out in Quality Control Laboratory of Food Science and TechnologyDepartment, Health and Nutrition Faculty, Tabriz University of Me...

  19. Dark chocolate supplementation reduces the oxygen cost of moderate intensity cycling

    OpenAIRE

    Patel, Rishikesh Kankesh; Brouner, James; Spendiff, Owen

    2015-01-01

    Background Dark chocolate (DC) is abundant in flavanols which have been reported to increase the bioavailability and bioactivity of nitric oxide (NO). Increasing NO bioavailability has often demonstrated reduced oxygen cost and performance enhancement during submaximal exercise. Methods Nine moderately-trained male participants volunteered to undertake baseline (BL) measurements that comprised a cycle \\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts...

  20. Electrowinning of lead powder from chloride leach liquor

    Energy Technology Data Exchange (ETDEWEB)

    Owais, Ashour [Suez Canal Univ., Suez (Egypt). Metallurgical and Materials Engineering Dept.

    2012-11-15

    Electrowinning of lead powder from chloride leach liquor obtained from secondary lead slag leached in hydrochloric acid is the main aim of this work. The resulted lead chloride solution (leachate) containing 2.2 wt.-% Pb and 1.24 wt.-% HCl was electrowon in an electrolytic cell containing one graphite plate as inert anode and two lead sheets as starting permanent cathodes. Different electrolysis parameters such as current density, electrolyte temperature and electrolyte stirring rate were studied. As indicated by SEM, EDX and XRD analyses, fine and pure (100 % Pb) powders with a dispersed and needle-like shape were formed with cathodic current efficiency up to 67.9 % and electrical energy demand ranges from 0.809 to 4.998 kWh/kg Pb with productivity up to 2.63 g/Ah. (orig.)

  1. Comparison of Algorithms for an Electronic Nose in Identifying Liquors

    Institute of Scientific and Technical Information of China (English)

    Zhi-biao Shi; Tao Yu; Qun Zhao; Yang Li; Yu-bin Lan

    2008-01-01

    When the electronic nose is used to identify different varieties of distilled liquors, the pattern recognition algorithm is chosen on the basis of the experience, which lacks the guiding principle. In this research, the different brands of distilled spirits were identified using the pattern recognition algorithms (principal component analysis and the artificial neural network). The recognition rates of different algorithms were compared. The recognition rate of the Back Propagation Neural Network (BPNN) is the highest. Owing to the slow convergence speed of the BPNN, it tends easily to get into a local minimum. A chaotic BPNN was tried in order to overcome the disadvantage of the BPNN. The convergence speed of the chaotic BPNN is 75.5 times faster than that of the BPNN.

  2. The kinetics of the gasification of black liquor. Final report

    Energy Technology Data Exchange (ETDEWEB)

    Richards, Tobias; Theliander, Hans; Wintoko, Joko [Chalmers Univ. of Technology, Goeteborg (Sweden). Forest Products and Chemical Engineering

    2004-05-01

    Within the project, a special equipment has been manufactured in order to perform gasification experiments on single black liquor droplets. There are possibilities with the equipment to dynamically measure the weight of the droplet as well as its center temperature. Furthermore, some key gases (CO{sub 2}, CO, H{sub 2}S, CH{sub 4} and SO{sub 2}) are continuously measured. It is also possible to follow the gasification stages visually through a glass window. Parallel with this, a mathematical model has been developed to describe the gasification. It consists of both reaction kinetics and transport phenomenon. As a first step, the temperature profile was modeled and after that the model has been expanded to describe the swelling.

  3. A new pulping process for wheat straw to reduce problems with the discharge of black liquor.

    Science.gov (United States)

    Huang, Guolin; Shi, Jeffrey X; Langrish, Tim A G

    2007-11-01

    Aqueous ammonia mixed with caustic potash as wheat straw pulping liquor was investigated. The caustic potash did not only reduce the NH3 usage and cooking time, but also provided a potassium source as a fertilizer in the black liquor. Excess NH3 in the black liquor was recovered and reused by batch distillation with a 98% recovery rate of free NH3. The black liquor was further treated for reuse by coagulation under alkaline conditions. The effects of different flocculation conditions, such as the dosage of 10% aluminium polychloride, the dosage of 0.1% polyacrylamide, the reaction temperature and the pH of the black liquor on the flocculating process were studied. The supernatant was recycled as cooking liquor by adding extra NH4OH and KOH. The amount of delignification and the pulp yield for the process remained steady at 82-85% and 48-50%, respectively, when reusing the supernatant four times. The coagulated residues could be further processed as solid fertilizers. This study provided a new pulping process for wheat straw to reduce problems of discharge black liquor. PMID:17092702

  4. Combustion properties of kraft black liquors; Ligniinifraktion vaikutus mustalipeaen poltto-ominaisuuksiin

    Energy Technology Data Exchange (ETDEWEB)

    Alen, R.; Rantanen, K.; Ekman, J.; Malkavaara, P. [Jyvaeskylae Univ. (Finland)

    1996-12-01

    The aim of this investigation was to find relationships between the structure of the dissolved lignin and the combustion properties (pyrolysis time, char burning time, and swelling) of softwood and hardwood kraft black liquors. In this conjunction, pine and birch chips, as well as their two mixtures (the mass ratios of pine chips to birch chips were 80:20 and 60:40), were delignified by conventional kraft pulping. In each cook series, a liquor sample was withdrawn at certain time intervals to obtain liquor samples with different chemical composition. The black liquors obtained were analyzed with respect to the content of lignin and `lignin monomers`, but also the molecular-mass distribution and the mass average molecular mass of lignin were made. In addition, the dissolved lignin was characterized by NMR spectroscopy and elemental analysis. Further data on the chemical structures of lignin in black liquors were obtained by identifying various degradation products formed from this material during oxidative (CuO oxidation) and pyrolytic treatments. Several correlations between the `structural parameters` of the dissolved lignin and the combustion properties of black liquor were found. These correlations were significant especially in the case of pine cook. The results revealed many findings which are, together with the earlier data, useful for a better understanding of the thermochemical behavior of different kraft black liquors during combustion in a recovery furnace. (author)

  5. Investigations of Physical-Chemical and Microbiological Deterioration of Chocolate Pralines

    DEFF Research Database (Denmark)

    Nielsen, Cecilie Lykke Marvig

    ±1500 ppm, acetic acid ±1%, and temperature 8-25°C and one for (ii) aw 0.65-0.80, pH 2.5-4.0, ethanol 0-15%, sorbic acid ±250 ppm, and time 0-90 days. The second set of models included two different strains of Z. rouxii, while only one of the strains were included in the first set of models. The models...... growth/no growth models to be used in product development in the confectionery industry. In regard to the physical-chemical spoilage, the focus was on moisture migration in chocolate pralines containing liquid fillings with and without alcohol. Physical-chemical spoilage can be caused by fat migration...... in the fillings is important for the confectionery industry when developing new products. 677 micro-organisms, belonging to bacteria, yeast, and moulds and capable of growing at sugar rich media, were isolated from 40 chocolate pralines and 25 sugar syrups used for chocolate pralines production. The isolates were...

  6. Impact of the removal of chocolate milk from school milk programs for children in Saskatoon, Canada.

    Science.gov (United States)

    Henry, Carol; Whiting, Susan J; Phillips, Theodosia; Finch, Sarah L; Zello, Gordon A; Vatanparast, Hassan

    2015-03-01

    Studies in the United States report inclusion of flavoured milk in the diets of children and youth improves nutrient intakes. No research has investigated the contribution of flavoured milk to overall milk intake or the milk preferences of Canadian children. The objective of the study was to measure milk consumption (plain milk and flavoured milk) by children in an elementary school environment and investigate factors contributing to milk choice. A mixed-method research design was applied across 6 schools for 12 weeks. Milk waste was measured in grades 1-8 for 12 weeks. Weeks 1-4 (phase 1) and 9-12 (phase 3) provided both plain milk and flavoured milk as chocolate milk while weeks 5-8 (phase 2) provided plain milk only. Beverage Frequency Questionnaires were used in each phase (in grades 5-8 only) to assess usual beverage consumption. Statistical nutrient modelling was conducted to determine the effects of removing chocolate milk during phase 2 as a milk choice. Later, focus groups were conducted with students in grades 5-8 to determine what influences them to choose/not choose to drink milk. Total milk intake decreased by 12.3% when chocolate milk was removed from the schools (26.6% ± 5.2% to 14.31% ± 1.6%, p location (p = 0.035) and cost (p food/drink combinations.

  7. INVESTIGATION OF FUEL CHEMISTRY AND BED PERFORMANCE IN A FLUIDIZED BED BLACK LIQUOR STEAM REFORMER

    Energy Technology Data Exchange (ETDEWEB)

    Kevin Whitty

    2003-12-01

    The University of Utah project ''Investigation of Fuel Chemistry and Bed Performance in a Fluidized Bed Black Liquor Steam Reformer'' (DOE award number DE-FC26-02NT41490) was developed in response to a solicitation for projects to provide technical support for black liquor and biomass gasification. The primary focus of the project is to provide support for a DOE-sponsored demonstration of MTCI's black liquor steam reforming technology at Georgia-Pacific's paper mill in Big Island, Virginia. A more overarching goal is to improve the understanding of phenomena that take place during low temperature black liquor gasification. This is achieved through five complementary technical tasks: (1) construction of a fluidized bed black liquor gasification test system, (2) investigation of bed performance, (3) evaluation of product gas quality, (4) black liquor conversion analysis and modeling and (5) computational modeling of the Big Island gasifier. Four experimental devices have been constructed under this project. The largest facility, which is the heart of the experimental effort, is a pressurized fluidized bed gasification test system. The system is designed to be able to reproduce conditions near the black liquor injectors in the Big Island steam reformer, so the behavior of black liquor pyrolysis and char gasification can be quantified in a representative environment. The gasification test system comprises five subsystems: steam generation and superheating, black liquor feed, fluidized bed reactor, afterburner for syngas combustion and a flue gas cooler/condenser. The three-story system is located at University of Utah's Industrial Combustion and Gasification Research Facility, and all resources there are available to support the research.

  8. Incorporation of inorganic material in anoxic/aerobic-activated sludge system mixed liquor.

    Science.gov (United States)

    Wentzel, M C; Ubisi, M F; Lakay, M T; Ekama, G A

    2002-12-01

    In the bioreactor of the nitrification denitrification (ND)-activated sludge system, the mixed liquor is made up of organic and inorganic materials. In the current design procedures and simulation models, the influent wastewater characteristics and biological processes that influence the bioreactor mixed liquor organic solids (as volatile suspended solids, VSS, or COD) are explicitly included. However, the mixed liquor total suspended solids (TSS, i.e. organic + inorganic solids) are calculated simply from empirical ratios of VSS/TSS. The TSS concentration is fundamental in the design of secondary settling tanks and waste activated sludge disposal. Clearly, the empirical approach to obtaining an estimate for TSS is not satisfactory within the framework of a fundamentally based model. Accordingly, the incorporation of the inorganic material present in the influent wastewater into ND-activated sludge system mixed liquor was investigated. From an experimental investigation into the distribution of inorganics in the influent, mixed liquor and effluent of a laboratory-scale ND-activated sludge system, it was concluded inter alia that (i) of the total inorganic solids in the influent, only a small fraction (2.8-7.5%) is incorporated into the mixed liquor, (ii) most of the inorganics in the influent (mean 88%) and effluent (mean 98.5%) are in the dissolved form, the balance being particulate, and (iii) the influent and effluent inorganic dissolved solids concentrations are closely equal (mean effluent to influent ratio 100%). Further, a number of models were developed to quantify the mixed liquor inorganic, and, hence, total solids. From an evaluation of these models against the experimental data, it would appear that the best approach to model the incorporation of inorganics into the activated sludge mixed liquor is to follow the concepts and principles used to develop the existing models for organic materials. With this approach, reasonably close correlation between

  9. Energy considerations for steam plasma gasification of black liquor and chemical recovery

    Energy Technology Data Exchange (ETDEWEB)

    Grandy, J.D.; Kong, P.C.

    1995-10-01

    This paper investigates the energy economics of using a hybrid steam plasma process to gasify black liquor. In the pulp and paper industry, gasification is gaining credibility as an incremental method to supplement the standard Kraft process, which bums the black liquor in large furnaces to recover energy and inorganic chemicals (sodium and sulfur) that are recycled back into the wood pulping process. This paper shows that despite the energy intensive nature of steam plasma processing, several fortuitous conditions arise that make it a viable technology for the gasification of black liquor.

  10. Investigation of Fuel Chemistry and Bed Performance in a Fluidized Bed Black Liquor Steam Reformer

    Energy Technology Data Exchange (ETDEWEB)

    Kevin Whitty

    2007-06-30

    University of Utah's project entitled 'Investigation of Fuel Chemistry and Bed Performance in a Fluidized Bed Black Liquor Steam Reformer' (DOE Cooperative Agreement DE-FC26-02NT41490) was developed in response to a solicitation released by the U.S. Department of Energy in December 2001, requesting proposals for projects targeted towards black liquor/biomass gasification technology support research and development. Specifically, the solicitation was seeking projects that would provide technical support for Department of Energy supported black liquor and biomass gasification demonstration projects under development at the time.

  11. Method for improving separation of carbohydrates from wood pulping and wood or biomass hydrolysis liquors

    Science.gov (United States)

    Griffith, William Louis; Compere, Alicia Lucille; Leitten, Jr., Carl Frederick

    2010-04-20

    A method for separating carbohydrates from pulping liquors includes the steps of providing a wood pulping or wood or biomass hydrolysis pulping liquor having lignin therein, and mixing the liquor with an acid or a gas which forms an acid upon contact with water to initiate precipitation of carbohydrate to begin formation of a precipitate. During precipitation, at least one long chain carboxylated carbohydrate and at least one cationic polymer, such as a polyamine or polyimine are added, wherein the precipitate aggregates into larger precipitate structures. Carbohydrate gel precipitates are then selectively removed from the larger precipitate structures. The method process yields both a carbohydrate precipitate and a high purity lignin.

  12. The Quality of Milk Chocolate Bars by Substitution of Cocoa Butter, Milk Powder and Lecithin Soya – A Preliminary Study

    Directory of Open Access Journals (Sweden)

    Hasni Dian

    2015-01-01

    Full Text Available Milk chocolate is most important products of confectionary that are well-known for its consumer, and a precious ended product in entirely value added chain in cacao. In chocolate industry, each ingredient plays an important role in product quality. This research aims to assess the possibility of substitution of cocoa butter and its impact on physiological appearance and sensory quality hedonically, to formulate optimum formulation of palm oil as cocoa butter substitute (0%; 10%; 20%, milk powder (0%; 10%; 20% and lechitin (0.5%; 1%; 1.5%. Melting point and attribute preferences test were conducted for aroma, texture and flavour. Melting point were indicated that interaction within palm oil replacement and milk powder had significant impact to lowering the melting point of milk chocolate, whilst addition of lechitin up to 1% also decreased the melting point range. Attribute preference test from 40 untrained panellists evaluated that palm oil replacement up to 20% had improved the panellists preferences for aroma whereas it had contradiction effect for texture. For taste, additional milk powder up to 20% definitely enhances the taste preferences. Partial Least Regression shows that palm oil replacement had negative effect on aroma and flavour of milk chocolate, whereas it has positive impact on texture. The increase of additional of milk powder plays an negative impact as well to panellist perceptions towards aroma, flavour and texture. Lechitin as emulsifier influences significantly towards the aroma and flavour of milk chocolate, but not for texture. Sensory evaluation revealed that milk chocolate made from 10% palm oil substitution, 10% milk powder and 1% lechitin as more accepted hedonically as conventional milk chocolate.

  13. 75 FR 44011 - Liquor Ordinance of the Wichita and Affiliated Tribes

    Science.gov (United States)

    2010-07-27

    ... Liquor Ordinance by Resolution No. WT-10-31 on May 14, 2010. Dated: July 18, 2010. Paul Tsosie, Chief of... license of any State or identification card issued by any State department of motor vehicles; (2)...

  14. 75 FR 23289 - Ponca Tribe of Indians of Oklahoma Liquor Control Ordinance

    Science.gov (United States)

    2010-05-03

    ... members shall not accept gratuity, compensation, or other things of value from any Liquor producer..., but not limited to, a determination that the applicant is of good character and reputation and...

  15. Static Analysis of No.2 Vessel in Uranium Liquor Critical Facility

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    <正>In order to make it clear whether the No.2 vessel of the uranium liquor critical facility have enough intensity to endure the static loads or not and supply data for the general stress evaluation of the facility,

  16. Stress Analysis and Evaluation of Piping System in Uranium Liquor Critical Facility

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    <正>The piplines of the piping system in the uranium liquor critical facility are very thin, so the piping rigidity is bad, the measuring cylinders piping system (Fig. 1) connects the vessel the pump and the rigid

  17. A GMDH Approach to Modelling Gibbsite Solubility in Bayer Process Liquors

    Directory of Open Access Journals (Sweden)

    Jennifer K. Muller

    2004-02-01

    Full Text Available Abstract: The most widely employed industrial process for producing alumina (Bayer process involves the dissolution of available aluminium hydroxide minerals present in raw bauxite into high temperature sodium hydroxide solutions. On cooling of the solution, or liquor in the industrial vernacular, Al is precipitated from solution in the form of gibbsite (Al(OH3. In order to optimise the process, a detailed knowledge of factors influencing gibbsite solubility is required, a problem that is confounded by the presence of liquor impurities. In this paper, the use of the Group Method of Data Handling (GMDH polynomial neural network for developing a gibbsite equilibrium solubility model for Bayer process liquors is discussed. The resulting predictive model appears to correctly incorporate the effects of liquor impurities and is found to offer a level of performance comparable to the most sophisticated phenomenological model presented to date.

  18. Utilization of black liquor as concrete admixture and set retarder aid

    Directory of Open Access Journals (Sweden)

    Samar A. El-Mekkawi

    2011-04-01

    Full Text Available The utilization of black liquor, produced by the pulp and paper industry in Egypt, as a workability aid and set retarder admixture has been investigated. This approach may help eliminate the environmentally polluting black liquor waste. It also provides a low cost by-product, which can be widely used in the construction industry. The properties of black liquor and its performance on concrete at two different ratios of water to cement have been studied. The results revealed that black liquor from rice straw pulp increases concrete workability, improves compaction, and reduces honeycombing. Moreover, it retards the initial and final set time and enhances uniform compaction. The effect of incorporating small portions of silica fume has been investigated. The ageing effect of this material over a period of one year, to determine its safe storage period, has been studied. Finally, this admixture was found to comply with the relevant Egyptian standards.

  19. Simultaneous and rapid determination of multiple component concentrations in a Kraft liquor process stream

    Science.gov (United States)

    Li, Jian; Chai, Xin Sheng; Zhu, Junyoung

    2008-06-24

    The present invention is a rapid method of determining the concentration of the major components in a chemical stream. The present invention is also a simple, low cost, device of determining the in-situ concentration of the major components in a chemical stream. In particular, the present invention provides a useful method for simultaneously determining the concentrations of sodium hydroxide, sodium sulfide and sodium carbonate in aqueous kraft pulping liquors through use of an attenuated total reflectance (ATR) tunnel flow cell or optical probe capable of producing a ultraviolet absorbency spectrum over a wavelength of 190 to 300 nm. In addition, the present invention eliminates the need for manual sampling and dilution previously required to generate analyzable samples. The inventive method can be used in Kraft pulping operations to control white liquor causticizing efficiency, sulfate reduction efficiency in green liquor, oxidation efficiency for oxidized white liquor and the active and effective alkali charge to kraft pulping operations.

  20. 78 FR 54670 - Miami Tribe of Oklahoma-Liquor Control Ordinance

    Science.gov (United States)

    2013-09-05

    ... defined by this Ordinance shall establish prima facie intent of unlawfully keeping liquor for sale... the obligations imposed upon the licensee by the MBRC, by the Miami Tribe of Oklahoma, or any...

  1. New black liquor combustion characteristics III; Mustalipeaen uudet poltto-ominaisuudet III

    Energy Technology Data Exchange (ETDEWEB)

    Hupa, M.; Forssen, M.; Backman, R.; Enestam, S.; Lauren, T.; Skrifvars, B.J. [Aabo Akademi, Turku (Finland). Combustion Chemistry Research Group

    1997-10-01

    The main purposes in this work is to: 1. Compare black liquor combustion characterization results to recovery boiler experiences. 2. Study the mechanisms of sodium release in black liquor combustion In the first part results from black liquor combustion characterization tests developed by Aabo Akademi University will be compared to experiences at four Finnish kraft recovery boilers. When comparing the laboratory data to the compiled field data emphasis will be put on the behavior of the black liquor during burning, the release of sodium and potassium, the melting behavior of the deposits and the NO and SO{sub 2} emissions. The main purpose in the second part of the work is to study the release mechanisms of sodium from black liquor char during combustion. Sodium is mainly released from the char by the mechanism where the molten sodiumcarbonate reacts with the char carbon. The study is divided into four subtasks and is performed mainly by conducting experiments in laboratory scale devices: (1) Sodium release during char reactions is studied for different liquors by analyzing the amount of sodium remaining in char after different holding times in a hot inert atmosphere. (2) A DTA/TGA apparatus is used to study in isothermal conditions the char reactions on prepyrolyzed char. (3) The effect of the form of sodium on the sodium release during char reactions. Black liquors added with different sodium salts (Na{sub 2}CO{sub 3}, Na{sub 2}SO{sub 4}, Na{sub 2}S{sub 2}O{sub 2}, Na{sub 2}S sekae NaCl) are used in experiments as in subtask 1. (4) Sodium release during combustion (2-5 % O{sub 2}) of single black liquor particles

  2. A prospective clinical study of feto-maternal outcome in pregnancies with abnormal liquor volume

    OpenAIRE

    Rutwa J. Chavda; Hardev B. Saini

    2014-01-01

    Background: Evaluating feto-maternal outcome in pregnancies with abnormal liquor volume. Methods: 200 pregnant subjects between 20 and 42 weeks of gestation, who were clinically suspected to have an abnormal amniotic fluid volume (oligohydramnios or polyhydramnios) were subjected to ultrasonographic (USG) assessment of amniotic fluid index. The subjects were closely monitored during pregnancy, labour and puerperium. Results: Ultrasonically, abnormal liquor volume was confirmed in 90-93...

  3. Effect of Chocolate and Yerba Mate Phenolic Compounds on Inflammatory and Oxidative Biomarkers in HIV/AIDS Individuals.

    Science.gov (United States)

    Petrilli, Aline A; Souza, Suelen J; Teixeira, Andrea M; Pontilho, Patricia M; Souza, José M P; Luzia, Liania A; Rondó, Patricia H C

    2016-01-01

    Flavonoids in cocoa and yerba mate have a beneficial role on inflammation and oxidative disorders. Their effect on HIV individuals has not been studied yet, despite the high cardiovascular risk of this population. This study investigated the role of cocoa and yerba mate consumption on oxidative and inflammatory biomarkers in HIV+ individuals. A cross-over, placebo-controlled, double-blind, randomized clinical trial was conducted in 92 individuals on antiretroviral therapy for at least six months and at viral suppression. Participants were randomized to receive either 65 g of chocolate or chocolate-placebo or 3 g of yerba mate or mate-placebo for 15 days each, alternating by a washout period of 15 days. At baseline, and at the end of each intervention regimen, data regarding anthropometry, inflammatory, oxidative and immunological parameters were collected. High-sensitivity C-reactive protein, fibrinogen, lipid profile, white blood cell profile and thiobarbituric acid reactive substances were assessed. There was a difference between mean concentrations of HDL-c (ANOVA; p ≤ 0.05) among the different regimens: dark chocolate, chocolate-placebo, yerba mate and mate-placebo. When a paired Student t-test was used for comparisons between mean HDL-c at baseline and after each regimen, the mean concentration of HDL-c was higher after supplementation with dark chocolate (p = 0.008). PMID:27223302

  4. Chocolate cake. Guilt or celebration? Associations with healthy eating attitudes, perceived behavioural control, intentions and weight-loss.

    Science.gov (United States)

    Kuijer, Roeline G; Boyce, Jessica A

    2014-03-01

    Food and eating are often associated with ambivalent feelings: pleasure and enjoyment, but also worry and guilt. Guilt has the potential to motivate behaviour change, but may also lead to feelings of helplessness and loss of control. This study firstly examined whether a default association of either 'guilt' or 'celebration' with a prototypical forbidden food item (chocolate cake) was related to differences in attitudes, perceived behavioural control, and intentions in relation to healthy eating, and secondly whether the default association was related to weight change over an 18month period (and short term weight-loss in a subsample of participants with a weight-loss goal). This study did not find any evidence for adaptive or motivational properties of guilt. Participants associating chocolate cake with guilt did not report more positive attitudes or stronger intentions to eat healthy than did those associating chocolate cake with celebration. Instead, they reported lower levels of perceived behavioural control over eating and were less successful at maintaining their weight over an 18month period. Participants with a weight-loss goal who associated chocolate cake with guilt were less successful at losing weight over a 3month period compared to those associating chocolate cake with celebration.

  5. Effect of Chocolate and Yerba Mate Phenolic Compounds on Inflammatory and Oxidative Biomarkers in HIV/AIDS Individuals

    Directory of Open Access Journals (Sweden)

    Aline A. Petrilli

    2016-05-01

    Full Text Available Flavonoids in cocoa and yerba mate have a beneficial role on inflammation and oxidative disorders. Their effect on HIV individuals has not been studied yet, despite the high cardiovascular risk of this population. This study investigated the role of cocoa and yerba mate consumption on oxidative and inflammatory biomarkers in HIV+ individuals. A cross-over, placebo-controlled, double-blind, randomized clinical trial was conducted in 92 individuals on antiretroviral therapy for at least six months and at viral suppression. Participants were randomized to receive either 65 g of chocolate or chocolate-placebo or 3 g of yerba mate or mate-placebo for 15 days each, alternating by a washout period of 15 days. At baseline, and at the end of each intervention regimen, data regarding anthropometry, inflammatory, oxidative and immunological parameters were collected. High-sensitivity C-reactive protein, fibrinogen, lipid profile, white blood cell profile and thiobarbituric acid reactive substances were assessed. There was a difference between mean concentrations of HDL-c (ANOVA; p ≤ 0.05 among the different regimens: dark chocolate, chocolate-placebo, yerba mate and mate-placebo. When a paired Student t-test was used for comparisons between mean HDL-c at baseline and after each regimen, the mean concentration of HDL-c was higher after supplementation with dark chocolate (p = 0.008.

  6. Generation of Hydrogen, Lignin and Sodium Hydroxide from Pulping Black Liquor by Electrolysis

    Directory of Open Access Journals (Sweden)

    Guangzai Nong

    2015-12-01

    Full Text Available Black liquor is generated in Kraft pulping of wood or non-wood raw material in pulp mills, and regarded as a renewable resource. The objective of this paper was to develop an effective means to remove the water pollutants by recovery of both lignin and sodium hydroxide from black liquor, based on electrolysis. The treatment of a 1000 mL of black liquor (122 g/L solid contents consumed 345.6 kJ of electric energy, and led to the generation of 30.7 g of sodium hydroxide, 0.82 g of hydrogen gas and 52.1 g of biomass solids. Therefore, the recovery ratios of elemental sodium and biomass solids are 80.4% and 76%, respectively. Treating black liquor by electrolysis is an environmentally friendly technology that can, in particular, be an alternative process in addressing the environmental issues of pulping waste liquor to the small-scale mills without black liquor recovery.

  7. Recovery of Flavonoids from Orange Press Liquor by an Integrated Membrane Process

    Directory of Open Access Journals (Sweden)

    Alfredo Cassano

    2014-08-01

    Full Text Available Orange press liquor is a by-product generated by the citrus processing industry containing huge amounts of natural phenolic compounds with recognized antioxidant activity. In this work, an integrated membrane process for the recovery of flavonoids from orange press liquors was investigated on a laboratory scale. The liquor was previously clarified by ultrafiltration (UF in selected operating conditions by using hollow fiber polysulfone membranes. Then, the clarified liquor with a total soluble solids (TSS content of 10 g·100 g−1 was pre-concentrated by nanofiltration (NF up to 32 g TSS 100 g−1 by using a polyethersulfone spiral-wound membrane. A final concentration step, up to 47 g TSS 100 g−1, was performed by using an osmotic distillation (OD apparatus equipped with polypropylene hollow fiber membranes. Suspended solids were completely removed in the UF step producing a clarified liquor containing most part of the flavonoids of the original press liquor due to the low rejection of the UF membrane towards these compounds. Flavanones and anthocyanins were highly rejected by the NF membrane, producing a permeate stream with a TSS content of 4.5 g·100 g−1. An increasing of both the flavanones and anthocyanins concentration was observed in the NF retentate by increasing the volume reduction factor (VRF. The final concentration of flavonoids by OD produced a concentrated solution of interest for nutraceutical and pharmaceutical applications.

  8. Effects of chocolate supplementation on metabolic and cardiovascular parameters in ApoE3L mice fed a high-cholesterol atherogenic diet

    NARCIS (Netherlands)

    Yakala, Gopala K.; Wielinga, Peter Y.; Suarez, Manuel; Bunschoten, Annelies; van Golde, Jolanda M.; Arola, Lluis; Keijer, Jaap; Kleemann, Robert; Kooistra, Teake; Heeringa, Peter

    2013-01-01

    ScopeDietary intake of cocoa and/or chocolate has been suggested to exhibit protective cardiovascular effects although this is still controversial. The aim of this study was to investigate the effects of chocolate supplementation on metabolic and cardiovascular parameters. Methods and resultsFour gr

  9. Effects of chocolate supplementation on metabolic and cardiovascular parameters in ApoE3L mice fed a high-cholesterol atherogenic diet

    NARCIS (Netherlands)

    Yakala, G.K.; Wielinga, P.Y.; Suarez, M.; Bunschoten, A.; Golde, J.M. van; Arola, L.; Keijer, J.; Kleemann, R.; Kooistra, T.; Heeringa, P.

    2013-01-01

    Scope: Dietary intake of cocoa and/or chocolate has been suggested to exhibit protective cardiovascular effects although this is still controversial. The aim of this study was to investigate the effects of chocolate supplementation on metabolic and cardiovascular parameters. Methods and results: Fou

  10. Effects of chocolate supplementation on metabolic and cardiovascular parameters in ApoE3L mice fed a high-cholesterol atherogenic diet

    NARCIS (Netherlands)

    Yakala, G.K.; Wielinga, P.Y.; Suarez, M.; Bunschoten, A.; Golde, J.M.; Arola, L.; Keijer, J.; Kleemann, R.; Kooistra, T.; Heeringa, P.

    2013-01-01

    SCOPE: Dietary intake of cocoa and/or chocolate has been suggested to exhibit protective cardiovascular effects although this is still controversial. The aim of this study was to investigate the effects of chocolate supplementation on metabolic and cardiovascular parameters. METHODS AND RESULTS: Fou

  11. Effect of pulsation on black liquor gasification. Final report

    Energy Technology Data Exchange (ETDEWEB)

    Zinn, B.T.; Jagoda, J.; Jeong, H.; Kushari, A.; Rosen, L.J.

    1998-12-01

    Pyrolysis is an endothermic process. The heat of reaction is provided either by partial combustion of the waste or by heat transfer from an external combustion process. In one proposed system black liquor is pyrolized in a fluidized bed to which heat is added through a series of pulse combustor tail pipes submerged in the bed material. This system appears promising because of the relatively high heat transfer in pulse combustors and in fluidized beds. Other advantages of pulse combustors are discussed elsewhere. The process is, however, only economically viable if a part of the pyrolysis products can be used to fire the pulse combustors. The overall goals of this study were to determine: (1) which is the limiting heat transfer rate in the process of transferring heat from the hot combustion products to the pipe, through the pipe, from the tail pipe to the bed and through the bed; i.e., whether increased heat transfer within the pulse combustor will significantly increase the overall heat transfer rate; (2) whether the heat transfer benefits of the pulse combustor can be utilized while maintaining the temperature in the bed within the narrow temperature range required by the process without generating hot spots in the bed; and (3) whether the fuel gas produced during the gasification process can be used to efficiently fire the pulse combustor.

  12. Improved Materials for High-Temperature Black Liquor Gasification

    Energy Technology Data Exchange (ETDEWEB)

    Keiser, J.R.; Hemrick, J.G.; Gorog, J.P.; Leary, R.

    2006-06-29

    with fusion-cast magnesia-alumina spinel refractory, which appears to be the most resistant to degradation found to date, exhibiting over a year of service life and expected to be capable of over two years of service life. Regarding the use of refractory mortar, it was found that expansion of the current chrome-alumina mortar when subjected to black liquor smelt is likely contributing to the strains seen on the vessel shell. Additionally, the candidate high-alumina mortar that was originally proposed as a replacement for the current chrome-alumina mortar also showed a large amount of expansion when subjected to molten smelt. A UMR experimental mortar, composed of a phosphate bonded system specifically designed for use with fusion-cast magnesium-aluminum spinel, was found to perform well in the molten smelt environment. Strain gauges installed on the gasifier vessel shell provided valuable information about the expansion of the refractory, and a new set of strain gauges and thermocouples has been installed in order to monitor the loading caused by the currently installed spinel refractory. These results provide information for a direct comparison of the expansion of the two refractories. Measurements to date suggest that the fusion-cast magnesia-alumina spinel is expanding less than the fusion-cast {alpha}/{beta}-alumina used previously. A modified liquor nozzle was designed and constructed to test a number of materials that should be more resistant to erosion and corrosion than the material currently used. Inserts made of three erosion-resistant metallic materials were fabricated, along with inserts made of three ceramic materials. The assembled system was sent to the New Bern mill for installation in the gasifer in 2005. Following operation of the gasifier using the modified nozzle, inserts should be removed and analyzed for wear by erosion/corrosion. Although no materials have been directly identified for sensor/thermocouple protection tubes, several of the

  13. Maleic acid treatment of biologically detoxified corn stover liquor.

    Science.gov (United States)

    Kim, Daehwan; Ximenes, Eduardo A; Nichols, Nancy N; Cao, Guangli; Frazer, Sarah E; Ladisch, Michael R

    2016-09-01

    Elimination of microbial and enzyme inhibitors from pretreated lignocellulose is critical for effective cellulose conversion and yeast fermentation of liquid hot water (LHW) pretreated corn stover. In this study, xylan oligomers were hydrolyzed using either maleic acid or hemicellulases, and other soluble inhibitors were eliminated by biological detoxification. Corn stover at 20% (w/v) solids was LHW pretreated LHW (severity factor: 4.3). The 20% solids (w/v) pretreated corn stover derived liquor was recovered and biologically detoxified using the fungus Coniochaeta ligniaria NRRL30616. After maleic acid treatment, and using 5 filter paper units of cellulase/g glucan (8.3mg protein/g glucan), 73% higher cellulose conversion from corn stover was obtained for biodetoxified samples compared to undetoxified samples. This corresponded to 87% cellulose to glucose conversion. Ethanol production by yeast of pretreated corn stover solids hydrolysate was 1.4 times higher than undetoxified samples, with a reduction of 3h in the fermentation lag phase. PMID:27262718

  14. Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality

    DEFF Research Database (Denmark)

    Saltini, Rolando; Akkerman, Renzo; Frosch, Stina

    2013-01-01

    Due to recent developments in traceability systems, it is now possible to exchange significant amounts of data through food supply chains. Farming practices applied by cocoa farmers at the beginning of the chocolate supply chain strongly influence several quality parameters of the finished...... studies have been investigating the influence of certain farming practices on cocoa beans and the subsequent chocolate quality parameters. However, no comprehensive analysis of the process variables in the chain and their effects on the quality can be found. In this paper we review and classify...... the available literature on the topic in terms of process variables throughout the chain, and their effects on quality and flavour aspects of cocoa beans and the eventual chocolate product. After analyzing the literature, we are able to identify potential benefits of using data regarding the farming practices...

  15. Characterisation of Hypertensive Patients with Improved Endothelial Function after Dark Chocolate Consumption

    Directory of Open Access Journals (Sweden)

    Jenifer d'El-Rei

    2013-01-01

    Full Text Available Recent findings indicate an inverse relationship between cardiovascular disease and consumption of flavonoids. We aimed to identify clinical and vascular parameters of treated hypertensive who present beneficial effects of dark chocolate for one-week period on vascular function. Twenty-one hypertensive subjects, aged 40–65 years, were included in a prospective study with measurement of blood pressure (BP, brachial flow-mediated dilatation (FMD, peripheral arterial tonometry, and central hemodynamic parameters. These tests were repeated after seven days of eating dark chocolate 75 g/day. Patients were divided according to the response in FMD: responders (n=12 and nonresponders (n=9. The responder group presented lower age (54 ± 7 versus 61 ± 6 years, P=0.037, Framingham risk score (FRS (2.5 ± 1.8 versus 8.1 ± 5.1%, P=0.017, values of peripheral (55 ± 9 versus 63 ± 5 mmHg, P=0.041, and central pulse pressure (PP (44 ± 10 versus 54 ± 6 mmHg, P=0.021. FMD response showed negative correlation with FRS (r=−0.60, P=0.014, baseline FMD (r=−0.54, P=0.011, baseline reactive hyperemia index (RHI; r=−0.56, P=0.008, and central PP (r=−0.43, P=0.05. However, after linear regression analysis, only FRS and baseline RHI were associated with FMD response. In conclusion, one-week dark chocolate intake significantly improved endothelial function and reduced BP in younger hypertensive with impaired endothelial function in spite of lower cardiovascular risk.

  16. Fine crystallization purification of mother liquors for the growth of α-LiIO3 single crystals

    International Nuclear Information System (INIS)

    The problems encountered in the additional purification of mother liquors and the possibility of optimizing this process, using mother liquor for the crystal growth of lithium iodate, α-LiIO3, as a model system, are reviewed. The ability of some crystals, e.g., those of hexagonal lithium iodate, to absorb cation impurities from the mother liquor during growth, confirmed by experimental evidence, is used to develop a process for controlled fine purification of mother liquors. Using crystallization onto monocrystal plates of the same composition as the macro component in solution, one can achieve the desired purity of the mother liquor in terms of cation microimpurities. A routine procedure is proposed for calculating the desired degree of crystallization (using known values of λ), which makes it possible to achieve essentially any purity of mother liquors in terms of cation microimpurities

  17. Food of the gods: cure for humanity? A cultural history of the medicinal and ritual use of chocolate.

    Science.gov (United States)

    Dillinger, T L; Barriga, P; Escárcega, S; Jimenez, M; Salazar Lowe, D; Grivetti, L E

    2000-08-01

    The medicinal use of cacao, or chocolate, both as a primary remedy and as a vehicle to deliver other medicines, originated in the New World and diffused to Europe in the mid 1500s. These practices originated among the Olmec, Maya and Mexica (Aztec). The word cacao is derived from Olmec and the subsequent Mayan languages (kakaw); the chocolate-related term cacahuatl is Nahuatl (Aztec language), derived from Olmec/Mayan etymology. Early colonial era documents included instructions for the medicinal use of cacao. The Badianus Codex (1552) noted the use of cacao flowers to treat fatigue, whereas the Florentine Codex (1590) offered a prescription of cacao beans, maize and the herb tlacoxochitl (Calliandra anomala) to alleviate fever and panting of breath and to treat the faint of heart. Subsequent 16th to early 20th century manuscripts produced in Europe and New Spain revealed >100 medicinal uses for cacao/chocolate. Three consistent roles can be identified: 1) to treat emaciated patients to gain weight; 2) to stimulate nervous systems of apathetic, exhausted or feeble patients; and 3) to improve digestion and elimination where cacao/chocolate countered the effects of stagnant or weak stomachs, stimulated kidneys and improved bowel function. Additional medical complaints treated with chocolate/cacao have included anemia, poor appetite, mental fatigue, poor breast milk production, consumption/tuberculosis, fever, gout, kidney stones, reduced longevity and poor sexual appetite/low virility. Chocolate paste was a medium used to administer drugs and to counter the taste of bitter pharmacological additives. In addition to cacao beans, preparations of cacao bark, oil (cacao butter), leaves and flowers have been used to treat burns, bowel dysfunction, cuts and skin irritations.

  18. Charlie and the chocolate factory: adaptación y traducción

    Directory of Open Access Journals (Sweden)

    Ana María Castro Ortíz

    2008-05-01

    Full Text Available En este estudio se presenta la relación existente entre el discurso literario, el cinematográfico y el traductivo, por medio de un análisis descriptivo de algunos apartes de la obra literaria titulada "Charlie y la fábrica de chocolates", sus dos adaptaciones al cine y la subtitulación al español de la segunda adaptación. De esta manera, se evidencian algunas variaciones de las características propias de los personajes que pueden influir en el mensaje transmitido en la obra literaria original.

  19. Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.)

    OpenAIRE

    Schumacher, Andrea B.; Brandelli, Adriano; Macedo, Fernanda C.; Pieta, Luiza; Klug, Tâmmila V.; de Jong, Erna V.

    2010-01-01

    Quinoa (Chenopodium quinoa Willd) is a good source of vitamin E containing high quality protein. A dark chocolate with the addition of 12, 16 or 20% quinoa was developed. The protein concentration of the products increased as the percentage of quinoa increased. The product containing 20% quinoa showed only 9% increase in vitamin E, while the quantity of polyphenols decreased from 23.5 to 18 μmol pirocatechin/g. The amount of essential amino acids was improved in samples containing quinoa. Cys...

  20. The Effect of Advertising and In-Store Promotion on the Demand for Chocolate

    OpenAIRE

    Jason C. Patalinghug

    2013-01-01

    This paper analyzes the effect of TV advertising and in-store displays on the sales of chocolates. I examine which method is more effective in gaining customers and in increasing total sales. Also, I look at the evidence to see whether the lack of advertising by a firm will hurt the industry as a whole. In this essay, I use a nested logit model on scanner data obtained by the Zwick Center for Food and Resource Policy at the University of Connecticut's Department of Agricultural and Resource E...

  1. Mill Integration-Pulping, Stream Reforming and Direct Causticization for Black Liquor Recovery

    Energy Technology Data Exchange (ETDEWEB)

    Adriaan van Heiningen

    2007-06-30

    MTCI/StoneChem developed a steam reforming, fluidized bed gasification technology for biomass. DOE supported the demonstration of this technology for gasification of spent wood pulping liquor (or 'black liquor') at Georgia-Pacific's Big Island, Virginia mill. The present pre-commercial R&D project addressed the opportunities as well as identified negative aspects when the MTCI/StoneChem gasification technology is integrated in a pulp mill production facility. The opportunities arise because black liquor gasification produces sulfur (as H{sub 2}S) and sodium (as Na{sub 2}CO{sub 3}) in separate streams which may be used beneficially for improved pulp yield and properties. The negative aspect of kraft black liquor gasification is that the amount of Na{sub 2}CO{sub 3} which must be converted to NaOH (the so called causticizing requirement) is increased. This arises because sulfur is released as Na{sub 2}S during conventional kraft black liquor recovery, while during gasification the sodium associated Na{sub 2}S is partly or fully converted to Na{sub 2}CO{sub 3}. The causticizing requirement can be eliminated by including a TiO{sub 2} based cyclic process called direct causticization. In this process black liquor is gasified in the presence of (low sodium content) titanates which convert Na{sub 2}CO{sub 3} to (high sodium content) titanates. NaOH is formed when contacting the latter titanates with water, thereby eliminating the causticizing requirement entirely. The leached and low sodium titanates are returned to the gasification process. The project team comprised the University of Maine (UM), North Carolina State University (NCSU) and MTCI/ThermoChem. NCSU and MTCI are subcontractors to UM. The principal organization for the contract is UM. NCSU investigated the techno-economics of using advanced pulping techniques which fully utilize the unique cooking liquors produced by steam reforming of black liquor (Task 1). UM studied the kinetics and

  2. Improved Materials for High-Temperature Black Liquor Gasification

    Energy Technology Data Exchange (ETDEWEB)

    Keiser, J.R.; Hemrick, J.G.; Gorog, J.P.; Leary, R.

    2006-06-29

    with fusion-cast magnesia-alumina spinel refractory, which appears to be the most resistant to degradation found to date, exhibiting over a year of service life and expected to be capable of over two years of service life. Regarding the use of refractory mortar, it was found that expansion of the current chrome-alumina mortar when subjected to black liquor smelt is likely contributing to the strains seen on the vessel shell. Additionally, the candidate high-alumina mortar that was originally proposed as a replacement for the current chrome-alumina mortar also showed a large amount of expansion when subjected to molten smelt. A UMR experimental mortar, composed of a phosphate bonded system specifically designed for use with fusion-cast magnesium-aluminum spinel, was found to perform well in the molten smelt environment. Strain gauges installed on the gasifier vessel shell provided valuable information about the expansion of the refractory, and a new set of strain gauges and thermocouples has been installed in order to monitor the loading caused by the currently installed spinel refractory. These results provide information for a direct comparison of the expansion of the two refractories. Measurements to date suggest that the fusion-cast magnesia-alumina spinel is expanding less than the fusion-cast {alpha}/{beta}-alumina used previously. A modified liquor nozzle was designed and constructed to test a number of materials that should be more resistant to erosion and corrosion than the material currently used. Inserts made of three erosion-resistant metallic materials were fabricated, along with inserts made of three ceramic materials. The assembled system was sent to the New Bern mill for installation in the gasifer in 2005. Following operation of the gasifier using the modified nozzle, inserts should be removed and analyzed for wear by erosion/corrosion. Although no materials have been directly identified for sensor/thermocouple protection tubes, several of the

  3. Nutritional status and effect of seaweed chocolate on anemic adolescent girls

    Directory of Open Access Journals (Sweden)

    A. Thahira Banu

    2015-03-01

    Full Text Available The study was carried out to study the nutritional status, develop a product incorporating seaweed and assess its impact on anemic adolescent girls. Five hundred adolescent girls in the age group of 15–18 years were selected from a women's college at Kilakarai, Tamil Nadu, India as the target group to find the prevalence of anemia. Among the 500 subjects 100 with a hemoglobin level of 7–9 g/dL (moderate anemia were selected by purposive sampling technique for supplementation. Seaweed incorporated chocolate was formulated, standardized, tested for consumer acceptability and in vitro iron bioavailability and supplemented to the selected subjects. The result of the study indicates that seaweed chocolate developed obtained the highest score for overall acceptability, 56 mg of iron/100 g and 11.80 mg of bioavailable iron. The results were found to be promising as there was a significant increase in hemoglobin, TIBC, MCH, MCV, serum iron and serum ferritin levels in the selected subjects. Seaweeds are a less consumed natural resource but abundantly available in the coastal areas of India as they are rich source of nutrients and can be used as an effective therapeutic and nutrient adjunct.

  4. LOYALTY – THE NUCLEUS OF BRAND CAPITAL. CASE STUDY: ROM CHOCOLATE BAR

    Directory of Open Access Journals (Sweden)

    Brindusa Mariana Amalancei

    2014-01-01

    Full Text Available It is considered that loyalty to the brand of some primary customers is the core of the brand capital. A brand, however, may have substantial value, which is given to it by its symbol and slogans, if it is continued with the purchase of a brand after the buyers have made a comparison with the competing products that have superior characteristics. Structured on several levels, which are each a different marketing challenge, the loyalty to the brand consists of many factors, among which the most important is the user experience. The paper aims to highlight, starting from a series of articles in online media, the manner in which a traditional Romanian brand, ROM chocolate bar, continuously repositions itself, attempting to maintain and even increase the loyalty of its consumers, as well as to answer the consumer’s authenticity, accessibility, credibility and modernity needs. Even though in specialized literature there are opinions according to which traditional brands are commonly old-fashioned or dull, ROM chocolate bar shows the opposite view, being considered a successful brand which is appreciated both at national and international levels.

  5. The microbiology of cocoa fermentation and its role in chocolate quality.

    Science.gov (United States)

    Schwan, Rosane F; Wheals, Alan E

    2004-01-01

    The first stage of chocolate production consists of a natural, seven-day microbial fermentation of the pectinaceous pulp surrounding beans of the tree Theobroma cacao. There is a microbial succession of a wide range of yeasts, lactic-acid, and acetic-acid bacteria during which high temperatures of up to 50 degrees C and microbial products, such as ethanol, lactic acid, and acetic acid, kill the beans and cause production of flavor precursors. Over-fermentation leads to a rise in bacilli and filamentous fungi that can cause off-flavors. The physiological roles of the predominant micro-organisms are now reasonably well understood and the crucial importance of a well-ordered microbial succession in cocoa aroma has been established. It has been possible to use a synthetic microbial cocktail inoculum of just 5 species, including members of the 3 principal groups, to mimic the natural fermentation process and yield good quality chocolate. Reduction of the amount of pectin by physical or mechanical means can also lead to an improved fermentation in reduced time and the juice can be used as a high-value byproduct. To improve the quality of the processed beans, more research is needed on pectinase production by yeasts, better depulping, fermenter design, and the use of starter cultures. PMID:15462126

  6. Omega-3 fatty acids enriched chocolate spreads using soybean and coconut oils.

    Science.gov (United States)

    Jeyarani, T; Banerjee, T; Ravi, R; Krishna, A G Gopala

    2015-02-01

    Chocolate spreads were developed by incorporating two different soybean oil margarines, fat phases prepared using 85 % soybean oil (M1) and 1:1 blend of soybean oil and coconut oil (M2) with commercial palm stearin. Eight formulations were tried by varying skim milk powder (SMP)/fluid skimmed milk (FSM), type of fats (M1, M2, a commercial margarine and a table spread), sugar and cocoa powder and their quality characteristics were compared with a commercial hazelnut cocoa spread. The moisture and fat content were 5-6.1 % and 31.4-32.8 % for formulations with SMP and 21.5-24.7 % and 15.6-21.4 % respectively for those with FSM. Rheological studies of FSM spreads showed higher G″ value (loss modulus) than G' (storage modulus) indicating better spreadability. Descriptive sensory analysis revealed that the products had acceptability score of 8.3 to 10.5 (maximum score: 15). Fat extracted from spreads prepared using M1 and M2 was found to contain 43.9 and 22.3 % linoleic acid and 2.1 and 4.4 % linolenic acid respectively, were free from trans fat while the commercial hazelnut spread had 9.8 % linoleic acid but did not contain linolenic acid. Hence, the developed chocolate spreads have the potential to overcome ω-3 deficiency, ω-6/ω-3 imbalance and to enhance the health standard of people.

  7. Effect of Inulin and Stevia on Some Physical Properties of Chocolate Milk

    Directory of Open Access Journals (Sweden)

    Mohammad Asghari Jafarabadi

    2012-07-01

    Full Text Available Background: The aim of this study was to assess physical properties of dietetic chocolate milkproduced by stevia as a sugar replacer and inulin. Along with having prebiotic effect, inulin canalso participate in enhancing textural properties of beverages. Therefore, this novel food will beuseful for all people especially for diabetics.Methods: This study was carried out in Quality Control Laboratory of Food Science and TechnologyDepartment, Health and Nutrition Faculty, Tabriz University of Medical Science, during2011-2012. The assay was performed on nine treatments with three replications. Sugar was substitutedwith stevia in two proportions of sucrose to stevia; 50:50 and 0:100. Inulin, in four levelsof 0%, 2%, 4% and 6%, was added to the treatments of 50% and 100% stevia. The control samplecontained no stevia and no inulin, such as commercial ones. Precipitation amount and viscositywere measured 24 hours after production. Data analyzed by one-way ANOVA, at the significantlevel of 0.05, using SPSS software ver. 17.Results: Sugar replacement with stevia caused significant increase in precipitation and significantdecrease in viscosity (P0.05. The sample containing50% stevia and 6% inulin had the lowest precipitation while having a non-significantlydifference with the control.Conclusion: A thickener agent, such as inulin, should be used in the chocolate milk sweetenedby stevia to improve physical properties of the product.

  8. Regular Consumption of a Flavanol-rich Chocolate can Improve Oxidant Stress in Young Soccer Players

    Directory of Open Access Journals (Sweden)

    Cesar G. Fraga

    2005-01-01

    Full Text Available The consumption of a diet rich in certain flavonoids, including the flavanol sub-class, has been associated with a reduced risk for vascular disease. We evaluated the effects of the regular consumption (14 d of a flavanol-containing milk chocolate (FCMC or cocoa butter chocolate (CBC on variables related to vascular disease risk, oxidative stress and physical activity. Twenty-eight free-living, young (18–20 years old male soccer players consumed daily 105 g of FCMC (168 mg of flavanols or CBC (<5 mg of flavanols, as part of their normal diet. The consumption of FCMC was significantly associated with a decrease in diastolic blood pressure (-5 mm Hg, mean blood pressure (-5 mm Hg, plasma cholesterol (-11%, LDL-cholesterol (-15%, malondialdehyde (-12%, urate (-11% and lactate dehydrogenase (LDH activity (-11%, and an increase in vitamin E/cholesterol (+12%. No relevant changes in these variables were associated with CBC consumption. No changes in the plasma levels of (--epicatechin were observed following analysis of fasting blood samples. In conclusion, FCMC consumption was associated with changes in several variables often associated with cardiovascular health and oxidant stress. The presence of significant quantities of flavanols in FCMC is likely to have been one of the contributing factors to these results.

  9. Laser Induced Fluorescence For Measurement Of Lignin Concentrations In Pulping Liquors

    Science.gov (United States)

    Horvath, J. J.; Semerjian, H. G.; Biasca, K. L.; Attala, R.

    1988-11-01

    Laser excited fluorescence of pulping liquors was investigated for use in the pulp and paper industry for process measurement and control applications. Liquors from both mill and laboratory cooks were studied. A Nd-YAG pumped dye laser was used to generate the excitation wavelength of 280 nm; measurements were also performed using a commercially available fluorometer. Measurements on mill pulping liquors gave strong signals and showed changes in the fluorescence intensity during the cook. Absorption spectra of diluted mill liquor samples showed large changes during the cook. Samples from well controlled and characterized laboratory cooks showed fluorescence to be linear with concentration over two decades with an upper limit of approximately 1000 ppm dissolved lignin. At the end of these cooks a possible chemical change was indicated by an increase in the observed fluorescence intensity. Results indicate that lignin concentrations in pulping liquors can be accurately determined with fluorescence in the linear optical region over a greater dynamic range than absorption spectroscopy. Laser induced fluorescence may also provide an indication of chemical changes occurring in the lignin structure during a cook.

  10. Preparation of adhesive for bamboo plywood using concentrated papermaking black liquor directly

    Institute of Scientific and Technical Information of China (English)

    2006-01-01

    Adhesive for bamboo plywood prepared directly using lignin existing in the black liquor as a kind of material replacing phenol was proposed on the basis of the same structural properties of lignin and phenol. The results indicate that the reaction time of black liquor methylating is 30 min, when the ratio of alkali to formaldehyde is controlled at approximately 0.20, decomposition rate of formaldehyde is the lowest and the effect of black liquor methylating is the best, the optimal molar ratio of phenol: formaldehyde to NaOH to H2O of preparing phenolic resin is liquor to phenolic resin, all terms of performance of black liquor phenolic resin are excellent and satisfy the requirement. All terms of performance of bamboo plywood prepared using this technique are better than that of excellent bamboo plywood of national criteria. Using this technique, the cost is depressed by 28.69% without altering the traditional adhesive producing technique flow, and without using additional equipment.

  11. Investigation of Pressurized Entrained-Flow Kraft Black Liquor Gasification in an Industrially Relevant Environment

    Energy Technology Data Exchange (ETDEWEB)

    Kevin Whitty

    2008-06-30

    The University of Utah's project 'Investigation of Pressurized Entrained-Flow Kraft Black Liquor Gasification in an Industrially Relevant Environment' (U.S. DOE Cooperative Agreement DE-FC26-04NT42261) was a response to U.S. DOE/NETL solicitation DE-PS36-04GO94002, 'Biomass Research and Development Initiative' Topical Area 4-Kraft Black Liquor Gasification. The project began September 30, 2004. The objective of the project was to improve the understanding of black liquor conversion in high pressure, high temperature reactors that gasify liquor through partial oxidation with either air or oxygen. The physical and chemical characteristics of both the gas and condensed phase were to be studied over the entire range of liquor conversion, and the rates and mechanisms of processes responsible for converting the liquor to its final smelt and syngas products were to be investigated. This would be accomplished by combining fundamental, lab-scale experiments with measurements taken using a new semi-pilot scale pressurized entrained-flow gasifier. As a result of insufficient availability of funds and changes in priority within the Office of Biomass Programs of the U.S. Department of Energy, the research program was terminated in its second year. In total, only half of the budgeted funding was made available for the program, and most of this was used during the first year for construction of the experimental systems to be used in the program. This had a severe impact on the program. As a consequence, most of the planned research was unable to be performed. Only studies that relied on computational modeling or existing experimental facilities started early enough to deliver useful results by the time to program was terminated Over the course of the program, small scale (approx. 1 ton/day) entrained-flow gasifier was designed and installed at the University of Utah's off-campus Industrial Combustion and Gasification Research Facility. The system is

  12. Imbibition-displacement of an aqueous interstitial liquor by an organic fluid containing a surfactant

    International Nuclear Information System (INIS)

    Imbibition was investigated as a method of assisting the removal of interstitial liquor from the salt cake contained in the Hanford underground storage tanks. In this application, imbibition would be the displacement of the interstitial liquor from the salt cake by a heavy organic containing a surfactant. Preliminary studies with a salt cake liquor system formed from NaNO3 alone indicated that a surfactant-tetrachloroethylene system could displace 75 percent of the interstitial liquor. Further investigations were carried out with a sale cake--liquor system containing NaNO3, NaNO2, NaAlO2, and NaOH. Twenty-seven surfactants and two heavy organics, carbon tetrachloride and tetrachloroethylene, were tested. In one test, an anionic surfactant and tetrachloroethylene gave promising results with the latter salt cake; however, these results could not be duplicated. All other surfactants tested gave unsatisfactory results. The presence of NaOH in the salt cake recipe seems to increase the interfacial tension of the interstitial liquid-organic fluid system. Investigations of chemical and radiation stability, corrosion aspects, and ease of removability from the tanks of the heavy organic systems revealed t

  13. New black liquor combustion characteristics II; Mustalipeaen uudet poltto-ominaisuudet II

    Energy Technology Data Exchange (ETDEWEB)

    Hupa, M.; Backman, R.; Bostroem, S.; Forssen, M.; Uusikartano, T. [Aabo Akademi, Turku (Finland)

    1996-12-01

    In an earlier study (LIEKKI 2, Y 17), the combustion characteristics of 17 liquors of different origin were studied by four laboratory tests. These tests were (1) single droplet burning, (2) single droplet pyrolysis, (3) pressurized gasification, and (4) calculation of melting properties of inorganic carryover particles. The study showed that there are big differences between liquors of different origin. These differences strongly affect the combustion properties, i.e. pyrolysis and burning times, swelling, and fouling tendency of heat transfer surfaces. The objective for the present research project was to investigate the reasons why some properties affect the combustion behavior more than others. The project is partly complementary to the previous study, partly a more detailed study of some of the phenomena observed earlier. The work constitutes of the following studies: (1) further study of several more liquors by the same methods, (2) pyrolysis swelling in inert gas (N{sub 2}) at two temperatures, 700 deg C and 900 deg C, (3) effect of heat treatment black liquors, (4) effect of addition of sodium compounds to a virgin black liquor, (5) data treatment and correlations, (6) nitrogen oxide formation tendency. (author)

  14. Form transition of sodium during combustion of black liquor coal slurry

    Institute of Scientific and Technical Information of China (English)

    LAN Ze-quan; CAO Xin-yu; ZHOU Jun-hu; LIU Jian-zhong; CHENG Jun; CEN Ke-fa

    2008-01-01

    Several typical ash samples from a 0.25 MW test furnace fired black liquor coal slurry were selected for investigation. The phases and compounds containing sodium in ash samples were acquired from X-ray diffraction analyses. As well, detailed analyses of the amounts of major mineral elements along thickness gradients of representative ash samples were carried out. The elements, including Na, Si, Al, S and Cl were analyzed by the advanced electron probe microanalyzer equipment, which provid evidence and interpretation for the analytical results of XRD. The findings indicate that the occurrence form of sodium has experi-enced important changes during the combustion of black liquor coal slurry, which translated into nepheline, thenardite, sodium sulfate, sodium chloride, sodium silicoaluminate, hauyne and other phases containing sodium, from NaOH, Na2CO3 and Na2S in raw fuel. Of all the sodium compounds, nepheline, thenardite and sodium sulfate are the most important forms of Na in solid com-bustion residues. Such a transformation of Na during the combustion of black liquor coal slurry resulted in a considerable impact on ash deposition and is not only different from the raw coal and papermaking black liquors, but is also affected by local circum-stances in the combustion furnace. Amounts of Na, S and Cl in ash deposits from low temperature zones were larger than those from high temperature zones. Our findings should provide important theoretical instructions for industrial applications of black liquor coal slurry.

  15. Bolo de "chocolate" produzido com pó de cupuaçu e kefir "Chocolate" pound cake with cupuassu and kefir

    Directory of Open Access Journals (Sweden)

    Mauricio Sergio Esteller

    2006-09-01

    Full Text Available Nos últimos anos vem ocorrendo a valorização dos recursos e produtos naturais. Cresce em todo o mundo a preocupação com a conservação do meio ambiente e a valorização dos recursos da flora e fauna. É forte a demanda por tecnologias de processo, de produto e de aplicação. Neste estudo foi utilizada formulação padronizada para bolo tipo inglês, substituindo cacau em pó por cupuaçu em pó e com adição de kefir, mantendo-se o total de sólidos. O tempo e a temperatura de assamento foram fixados em 50 minutos e 180 ºC. Foram avaliados a porosidade do miolo, o perfil de textura, cor, umidade, volume específico e densidade da massa. Os resultados mostraram que a adição de pó de cupuaçu não altera as características do bolo padrão elaborado com cacau e que a adição de kefir modifica a textura e a porosidade do miolo.In the last years, natural resources and products have gained the attention of consumers. The concern with the conservation of the environment and the importance of the flora and fauna increases in the whole world. The demand for application, product, and process technologies is strong. In this study, a control chocolate pound cake formula was used changing cocoa powder from the original formula to cupuassu powder and adding kefir, keeping the amounts of total solids. The time and temperature were fixed in 50 minutes and 180 ºC. Crumb porosity, texture profile analysis (TPA, color, moisture, specific volume, and dough density were evaluated. The results showed that cupuassu powder can be used as a cocoa replacer in "chocolate" cake production and that kefir changed the texture and crumb porosity of the cake.

  16. I'm Chocolate, You're Vanilla: Raising Healthy Black and Biracial Children in a Race-Conscious World.

    Science.gov (United States)

    Wright, Marguerite A.

    This guide teaches parents and educators of black and biracial children how to reduce racism's impact on a child's development to promote emotional health at preschool, elementary, and secondary levels. The chapters are: (1) "Chocolate and Vanilla: How Preschoolers See Color and Race"; (2) "How Preschoolers Begin To Learn Racial Attitudes"; (3)…

  17. Morphometric and functional abnormalities of kidneys in the progeny of mice fed chocolate during pregnancy and lactation.

    Directory of Open Access Journals (Sweden)

    Ewa Skopińska-Rózewska

    2006-09-01

    Full Text Available Even most commonly consumed beverages like tea, coffee, chocolate and cocoa contain methylxanthines, biogenic amines and polyphenols, among them catechins, that exhibit significant biological activity and might profoundly affect the organism homeostasis. We have previously shown that 400 mg of bitter chocolate or 6 mg of theobromine added to the daily diet of pregnant and afterwards lactating mice affected embryonic angiogenesis and caused bone mineralization disturbances as well as limb shortening in 4-weeks old offspring. The aim of the present study was the morphometric and functional evaluation of kidneys in the 4-weeks old progeny mice fed according to the protocol mentioned above. Progeny from the mice fed chocolate presented considerable morphometric abnormalities in the kidney structure, with the lower number of glomeruli per mm2 and their increased diameter. Moreover, higher serum creatinine concentration was observed in that group of offspring. No morphometric or functional irregularities were found in the progeny of mice fed theobromine. Abnormalities demonstrated in the offspring of mice fed chocolate are not related to its theobromine content. Consequently, identification of active compound(s responsible for the observed effects is of vital importance.

  18. Determination of antioxidant capacity and phenolic content of chocolate by attenuated total reflectance-Fourier transformed-infrared spectroscopy.

    Science.gov (United States)

    Hu, Yaxi; Pan, Zhi Jie; Liao, Wen; Li, Jiaqi; Gruget, Pierre; Kitts, David D; Lu, Xiaonan

    2016-07-01

    Antioxidant capacity and phenolic content of chocolate, containing different amounts of cacao (35-100%), were determined using attenuated total reflectance (ATR)-Fourier transformed-infrared (FT-IR) spectroscopy (4000-550cm(-1)). Antioxidant capacities were first characterized using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ORAC (oxygen radical absorbance capacity) assays. Phenolic contents, including total phenol and procyanidins monomers, were quantified using the Folin-Ciocalteu assay and high performance liquid chromatography coupled with photodiode array detector (HPLC-DAD), respectively. Five partial least-squares regression (PLSR) models were constructed and cross-validated using FT-IR spectra from 18 types of chocolate and corresponding reference values determined using DPPH, ORAC, Folin-Ciocalteu, and HPLC assays. The models were validated using seven unknown samples of chocolate. PLSR models showed good prediction capability for DPPH [R(2)-P (prediction)=0.88, RMSEP (root mean squares error of prediction)=12.62μmol Trolox/g DFW], ORAC (R(2)-P=0.90, RMSEP=37.92), Folin-Ciocalteu (R(2)-P=0.88, RMSEP=5.08), and (+)-catechin (R(2)-P=0.86, RMSEP=0.10), but lacked accuracy in the prediction of (-)-epicatechin (R(2)-P=0.72, RMSEP=0.57). ATR-FT-IR spectroscopy can be used for rapid prediction of antioxidant capacity, total phenolic content, and (+)-catechin in chocolate. PMID:26920292

  19. The Chocolate Shop and Atomic Orbitals: A New Atomic Model Created by High School Students to Teach Elementary Students

    Science.gov (United States)

    Liguori, Lucia

    2014-01-01

    Atomic orbital theory is a difficult subject for many high school and beginning undergraduate students, as it includes mathematical concepts not yet covered in the school curriculum. Moreover, it requires certain ability for abstraction and imagination. A new atomic orbital model "the chocolate shop" created "by" students…

  20. Consumption of High-Polyphenol Dark Chocolate Improves Endothelial Function in Individuals with Stage 1 Hypertension and Excess Body Weight

    Directory of Open Access Journals (Sweden)

    Lívia de Paula Nogueira

    2012-01-01

    Full Text Available Background. Hypertension and excess body weight are important risk factors for endothelial dysfunction. Recent evidence suggests that high-polyphenol dark chocolate improves endothelial function and lowers blood pressure. This study aimed to evaluate the association of chocolate 70% cocoa intake with metabolic profile, oxidative stress, inflammation, blood pressure, and endothelial function in stage 1 hypertensives with excess body weight. Methods. Intervention clinical trial includes 22 stage 1 hypertensives without previous antihypertensive treatment, aged 18 to 60 years and presents a body mass index between 25.0 and 34.9 kg/m2. All participants were instructed to consume 50 g of chocolate 70% cocoa/day (2135 mg polyphenols for 4 weeks. Endothelial function was evaluated by peripheral artery tonometry using Endo-PAT 2000 (Itamar Medical. Results. Twenty participants (10 men completed the study. Comparison of pre-post intervention revealed that (1 there were no significant changes in anthropometric parameters, percentage body fat, glucose metabolism, lipid profile, biomarkers of inflammation, adhesion molecules, oxidized LDL, and blood pressure; (2 the assessment of endothelial function through the reactive hyperemia index showed a significant increase: 1.94 ± 0.18 to 2.22 ± 0.08, P=0.01. Conclusion.In individuals with stage 1 hypertension and excess body weight, high-polyphenol dark chocolate improves endothelial function.

  1. Rapid measurement of free cyanide in liquor by ion chromatography with pulsed amperometric detection.

    Science.gov (United States)

    Wu, Wenlin; Xiao, Quanwei; Zhang, Ping; Ye, Mei; Wan, Yuping; Liang, Hengxing

    2015-04-01

    This study investigated the measurement of free cyanide in liquor by ion chromatography coupled with pulsed amperometric detection (IC-PAD). Eluent concentration, interferent evaluation and method performance were discussed. Results show that free cyanide in liquor can be rapidly determined by the optimised IC-PAD method. A sample requires only 1:100 dilution and simple filtration before being subjected to IC-PAD. The linear range is 1-5000 μg/L with an R value of 0.9998. The detection limit is 1 μg/L for a 25 μL injection loop. The overall relative standard deviation (RSD) of the method is less than 5%, and the recovery range is from 98.1% to 105.0%. This study has been proven significant and may have potential applications in liquors analysis.

  2. Technical Report Cellulosic Based Black Liquor Gasification and Fuels Plant Final Technical Report

    Energy Technology Data Exchange (ETDEWEB)

    Fornetti, Micheal [Escanaba Paper Company, MI (United States); Freeman, Douglas [Escanaba Paper Company, MI (United States)

    2012-10-31

    The Cellulosic Based Black Liquor Gasification and Fuels Plant Project was developed to construct a black liquor to Methanol biorefinery in Escanaba, Michigan. The biorefinery was to be co-located at the existing pulp and paper mill, NewPage’s Escanaba Paper Mill and when in full operation would: • Generate renewable energy for Escanaba Paper Mill • Produce Methanol for transportation fuel of further refinement to Dimethyl Ether • Convert black liquor to white liquor for pulping. Black liquor is a byproduct of the pulping process and as such is generated from abundant and renewable lignocellulosic biomass. The biorefinery would serve to validate the thermochemical pathway and economic models for black liquor gasification. It was a project goal to create a compelling new business model for the pulp and paper industry, and support the nation’s goal for increasing renewable fuels production and reducing its dependence on foreign oil. NewPage Corporation planned to replicate this facility at other NewPage Corporation mills after this first demonstration scale plant was operational and had proven technical and economic feasibility. An overview of the process begins with black liquor being generated in a traditional Kraft pulping process. The black liquor would then be gasified to produce synthesis gas, sodium carbonate and hydrogen sulfide. The synthesis gas is then cleaned with hydrogen sulfide and carbon dioxide removed, and fed into a Methanol reactor where the liquid product is made. The hydrogen sulfide is converted into polysulfide for use in the Kraft pulping process. Polysulfide is a known additive to the Kraft process that increases pulp yield. The sodium carbonate salts are converted to caustic soda in a traditional recausticizing process. The caustic soda is then part of the white liquor that is used in the Kraft pulping process. Cellulosic Based Black Liquor Gasification and Fuels Plant project set out to prove that black liquor gasification could

  3. Effect of pulping variables on enthalpy of kraft black liquors: Empirical predictive models

    Energy Technology Data Exchange (ETDEWEB)

    Zaman, A.A.; Fricke, A.L. [Univ. of Florida, Gainesville, FL (United States). Dept. of Chemical Engineering

    1996-07-01

    The effects of pulping variables on enthalpy of slash pine kraft black liquors from a 2{sup k} + 2k + 1 (k = 4) central composite design pulping experiments that were performed in a large pilot scale digester have been studied. The four cooling variables were effective alkali, sulfidity, cooking temperature, and time at temperature. In all cases, the white liquor was adjusted to a causticizing efficiency of 85% and a reduction of 93% with Na{sub 2}CO{sub 3} and Na{sub 2}SO{sub 4}. The enthalpy of these liquors was determined over wide ranges of temperature and solids concentrations using a Setaram C-80 calorimeter. In this work, previous models for enthalpy-concentration relations were used to perform a systematic study on the effects of pulping conditions on enthalpy and to develop statistically based quantitative models for enthalpy as a function of pulping variables. These results are presented, and their utility is discussed.

  4. ADSORPTION CAPACITY OF ACTIVATED CARBON FIBER FABRIC IN CYANIDE LEACHING LIQUOR OF GOLD ORES

    Institute of Scientific and Technical Information of China (English)

    LIUXiaozhen

    2002-01-01

    Adsorption capacity of ACFF in cyanide leaching liquor of gold ores was studied with cyanide leaching liquor of gold ores,containing various kinds of ions.The adsorbed leaching liquor was analyzed by atomic emission spectroscopy and colorimetric method.The contents of various kinds. of ions in ACFF were determined with X-ray photoctron spectroscopy.ACFF not only adsorbed gold but also adsorbed arsenic,nickel,zinc,calcium,sulphur,bismuth,copper,iron,silver and cyanide,anion.Atomic percentage of C and those of O,N,Zn,Fe increase and decrease respectively with the increase of the layer depth,while those of Ca,Au,Ag keep constant.

  5. FACTORS AFFECTING THE FIRST STAGE DIGESTION OF FORAGES USING FAECAL LIQUOR

    Directory of Open Access Journals (Sweden)

    A.A. Solangi

    2003-01-01

    Full Text Available An experiment was carried out to study the effect of duration of incubation on the digestibility with the aim to reduce the time of incubation of the first stage digestion. This could be achieved if method for improving the potency of faecal liquor is evolved and verified. To estimate the time required to complete digestion of forages, triplicate samples of ryegrass and two varieties of straw were incubated in the faecal liquor for digestion for the periods of 0, 3, 6, 9, 24, 34, 48, 58, 72, 80 or 96 hours. It was observed that the incubation time required to complete digestion in faecal liquor for ryegrass and straw was 58 and 96 hours, respectively. The rate of digestion was maximal from 9 to 48 hours during which time approximately 1.11 mg/hour were solublised.

  6. Promoted slurryability of petroleum coke-water slurry by using black liquor as an additive

    Energy Technology Data Exchange (ETDEWEB)

    Zhan, Xiuli; Zhou, Zhijie; Wang, Fuchen [Key Laboratory of Coal Gasification of Ministry of Education, East China University of Science and Technology, Shanghai 200237 (China); Kang, Wanzhong [School of Resource and Environmental Engineering, East China University of Science and Technology, Shanghai 200237 (China)

    2010-10-15

    The purpose of this paper is to prepare the petroleum coke-water slurry with a maximal coke mass fraction and the superior slurry natures using black liquor as an additive. The variations of rheological properties, contact angle, fluidity, stability and zeta potential of the coke-water slurry with different black liquor dosages were investigated. It was observed that the addition of a black liquor dosage around 1.0 wt.% of the petroleum coke remarkably improved the rheological properties, fluidity and stability of the slurry, and the slurry could hold a mass of petroleum coke as high as 70 wt.%, with the superior apparent viscosity, fluidity and stability available for practical utilization. (author)

  7. Determinação de substitutos da manteiga de cacau em coberturas de chocolate através da análise de triacilgliceróis Determination of cocoa butter substitutes in coating chocolate.by analysis the triacylglycerol composition

    Directory of Open Access Journals (Sweden)

    Valéria Paula Rodrigues MINIM

    1999-05-01

    Full Text Available A legislação brasileira proíbe a adição de substitutos da manteiga de cacau ao chocolate. O presente trabalho teve como objetivo verificar o padrão de qualidade de coberturas comercializadas na região de Campinas. Para isso, foram analisadas cinco marcas de cobertura de chocolate ao leite e quatro de cobertura de chocolate amargo. Para verificar a possível adição de substitutos determinou-se, por cromatografia gasosa a alta temperatura (CGAT, a composição em triacilgliceróis da gordura extraída e os resultados foram analisados pelo método matemático de Padley & Timms. Não foi detectada a presença de substitutos da manteiga de cacau nas amostras de cobertura de chocolate analisadas.Brazilian regulations prohibit the addition of cocoa butter replacements to chocolate, in total or partial substitution. The objective of the present work was to check the quality standards of four of coating bitter Brasilian chocolate bars and five of coating milk chocolate bars, commercialized in Campinas. In order to check the possible addition of substitutes, the triacylglycerol composition was determined, and the results were analysed by Padley & Timms mathematical method. The triacylglycerol composition of each sample was determined by high temperature gas chromatography (HTGC. The presence of cocoa butter replacements was not detected in the brands of coating chocolate.

  8. Differential effect of polyphenol-rich dark chocolate on biomarkers of glucose metabolism and cardiovascular risk factors in healthy, overweight and obese subjects: a randomized clinical trial.

    Science.gov (United States)

    Almoosawi, S; Tsang, C; Ostertag, L M; Fyfe, L; Al-Dujaili, E A S

    2012-10-01

    The association between excess cortisol and various parameters of metabolic syndrome including hypertension, insulin resistance and dyslipidaemia is increasingly recognised. The present single-blind randomised placebo-controlled cross-over study compared the effect of polyphenol-rich dark chocolate (DC) on biomarkers of glucose metabolism, lipid profile, and blood pressure (BP) in females with BMI ≥ 25 kg m(-2) (n = 21) and females with BMI metabolic benefits of consuming polyphenol-rich dark chocolate while demonstrating the possibility of adverse effects occurring with polyphenol-poor chocolate placebo. PMID:22796902

  9. 75 FR 39969 - Liquor Control Ordinance for the Manchester Band of Pomo Indians of the Manchester-Point Arena...

    Science.gov (United States)

    2010-07-13

    ... Bureau of Indian Affairs Liquor Control Ordinance for the Manchester Band of Pomo Indians of the Manchester-Point Arena Rancheria AGENCY: Bureau of Indian Affairs, Interior. ACTION: Notice. SUMMARY: This notice publishes the Liquor Control Ordinance of the Manchester Band of Pomo Indians of the...

  10. Investigation of boron extraction process with aid magnesium hydroxide from mother liquor of boron production

    International Nuclear Information System (INIS)

    Conditions of boron - magnesium concentrate preparation from mother liquor by coprecipitation of borate - ions by magnesium hydroxide are investigated. It is shown that boron - magnesium concentrate and products of its heat treatment at 100 - 500 deg C in water are dissolved partially, and in ammonium citrate - practically completely. Suppositions are made on the composition of the product prepared, on the the structure of its crystal lattice and the processes taking place in it during heat treatment. The conclusion is made on the perspectiveness of processing of mother liquor of boron industry for boron - magnesium concentrate

  11. ADSORPTION CAPACITY OF ACTIVATED CARBON FIBER FABRIC IN CYANIDE LEACHING LIQUOR OF GOLD ORES

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    Adsorption capacity of ACFF in cyanide leaching liquor of gold ores was studied withcyanide leaching liquor of gold ores, containing various kinds of ions. The adsorbed leaching liquorwas analyzed by atomic emission spectroscopy and colorimetric method. The contents of variouskinds of ions in ACFF were determined with X-ray photoctron spectroscopy. ACFF not onlyadsorbed gold but also adsorbed arsenic, nickel, zinc, calcium, sulphur, bismuth, copper, iron. silverand cyanide anion. Atomic percentage of C and those of O, N, Zr, Fe increase and decreaserespectively with the increase of the layer depth, while those of Ca, Au, Ag keep constant.

  12. Effect of high pressure treatment on the aging characteristics of Chinese liquor as evaluated by electronic nose and chemical analysis

    Science.gov (United States)

    Zhu, S. M.; Xu, M. L.; Ramaswamy, H. S.; Yang, M. Y.; Yu, Y.

    2016-08-01

    Several high pressure (HP) treatments (100–400 MPa 15 and 30 min) were applied to Chinese “Junchang” liquor, and aging characteristics of the liquor were evaluated. Results from the principal component analysis and the discriminant factor analysis of E-Nose demonstrated that HP treatment at 300 and 400 MPa resulted in significant (p aging process of Chinese liquor. However, HP treatment caused a slight increase in solid content, which might be somewhat undesirable. Sensory evaluation results confirmed that favorable changes in color and flavor of Chinese liquor were induced by HP treatment; however, overall gaps still existed between the quality of treated and six-year aged samples. HP treatment demonstrated a potential to accelerate the natural aging process for Chinese liquor, but long term studies may be needed further to realize the full potential.

  13. A comprehensive program to develop correlations for the physical properties of Kraft black liquor. Interim report No. 2

    Energy Technology Data Exchange (ETDEWEB)

    Fricke, A.L.

    1990-12-01

    Experimental effort for the program to evaluate physical properties of kraft black liquors is now proceeding well. Experimental work includes pulping, liquor analysis, lignin purification and characterization, vapor-liquid equilibria, heat capacity, heats of solution and combustion, and viscosity measurements. Measurement of thermal conductivity has not yet begun. Collection of the data necessary for development of generalized correlations is proceeding, but will require about two more years. The digester is operating very well. It is now possible to operate the digester as a closed, rotating reactor or as a batch reactor with liquor circulation. When operated with liquor circulation, temperatures within the chip bed can be monitored during cooking. Cooking is reproducible, and cooks are being performed to produce liquors for experimental studies. The digester could be further modified to permit us to conduct rapid exchange batch pulping or to permit us to simulate continuous pulping. Liquors to be used in experimental studies are concentrated in our large scale evaporator or in our small scale evaporator. The large scale evaporator is used to concentrate liquors to about 50% solids for storage and for use in studies requiring high solids liquors. The small scale evaporator is used for preparing final samples to as high as 85% solids and for measuring vapor-liquid equilibria. Liquors are now routinely analyzed to determine all components, except higher molecular weight organic acids and extractives. Lignin determination by uv-visible means has been improved. Lignin purification from black liquor has been improved and lignin molecular weights are determined routinely. Work on lignin molecular weight distribution is still not satisfactory, but recent developments holds promise.

  14. Chocolate rheology

    OpenAIRE

    Estela Vidal Gonçalves; Suzana Caetano da Silva Lannes

    2010-01-01

    Rheology is the science that studies the deformation and flow of solids and fluids under the influence of mechanical forces. The rheological measures of a product in the stage of manufacture can be useful in quality control. The microstructure of a product can also be correlated with its rheological behavior allowing for the development of new materials. Rheometry permits attainment of rheological equations applied in process engineering, particularly unit operations that involve heat and mas...

  15. Combined Effect of Honey and O2 Absorber Packaging on Storage Quality of Chocolate Sponge Cake

    Directory of Open Access Journals (Sweden)

    Usamas Jariyawaranugoon

    2013-03-01

    Full Text Available This study was aimed to investigate the combined effect of honey and O2 absorber on physicochemical and sensory properties of chocolate sponge cakes stored at room temperature (30±2°C for 12 days. Four sponge cake treatments included sucrose cake packed without O2 absorber (T1, sucrose cake packed with O2 absorber (T2, honey cake packed without O2 absorber (T3 and honey cake packed with O2 absorber (T4 were examined. The pH values of sucrose and honey cakes packed without O2 absorber were significantly decreased (p0.05. All cake treatments showed significant decrease (p0.05 in all attributes scores. After the 3rd day of storage, the cake containing honey significantly showed (p>0.05 no alteration in all sensory attributes while the decrease in flavor was evident (p<0.05 in the sucrose cake.

  16. The `Chocolate Experiment' - A Demonstration of Radiation Absorption by Different Colored Surfaces

    Science.gov (United States)

    Fung, Dennis

    2015-12-01

    In the typical "cookbook" experiment comparing the radiation absorption rates of different colored surfaces, students' hands are commonly used as a measurement instrument to demonstrate that dull black and silvery surfaces are good and poor absorbers of radiation, respectively. However, college students are often skeptical about using their bare hands in this experiment because they learned in early science lessons that skin is not a reliable detector of heat transfer. Moreover, when the experiment is conducted in a school laboratory, it is often difficult for students to perceive the slight differences in heat transfer on the dull black and silvery aluminum leaves attached to their hands. Rather than replacing students' bare hands with such sophisticated apparatus as a data logger and temperature probe, I suggest using a simple (and delicious!) low-cost instrument, i.e., chocolate, which simply melts when it receives radiation.

  17. Impact of olive oil usage on physical properties of chocolate fillings

    Directory of Open Access Journals (Sweden)

    Dias, J. M.

    2016-09-01

    Full Text Available The development of a new olive oil based chocolate filling was carried out. In this study three different types of virgin olive oil were tested, in three different concentrations in the production of chocolate fillings. An instrumental analysis was carried out for chemical analyses, such as moisture and pH. The color analysis included the CIE 1976 L*a*b* color space and RGB color space. The rheological analysis included the evaluation of flow curve, flow index (n, consistency (K and dynamic moduli (G’ and G’’. No influence was detected on the moisture or pH of chocolate fillings, due to the concentration or type of olive oil. However, the use of olive oil decreased consistency from 1371 Pasn to 148 - 559 Pasn, even using olive oil concentrations of 20% w/w. Also, G’ registered a similar correlation, where a decrease was observed from 4.42 x 106 Pa to values around 1.70-2.51 x 106 Pa, for 20% w/w olive oil. The fillings presented a darker yellow-green color when using olive oil produced with Galega and Cordovil de Serpa varieties, but olive oil produced with the Arbequina variety did not affect color significantly, although further studies will be required to evaluate the impact of ripening stage.Ha sido desarrollado un nuevo relleno basado en aceite de oliva. En este estudio se testaron tres tipos diferentes de aceite de oliva, en tres concentraciones diferentes en la producción de rellenos de chocolate. El análisis instrumental incluyó análisis químico, como humedad y pH. El análisis del color incluyó el espacio CIE 1976 L*a*b* y el espacio RGB. El análisis reológico incluyó la evaluación del índice de flujo (n, consistencia (K y módulos dinámicos (G’ y G’’. Ni se detectó influencia en la humedad ni el pH de rellenos debido a la concentración o el tipo de aceite. Sin embargo, el uso de aceite de oliva disminuyó la consistencia desde 1371 Pasn a 148 - 559 Pasn, incluso usando concentraciones bajas de aceite como 20

  18. The Age of Chocolate: a biogeographic history of Theobroma and Malvaceae

    Directory of Open Access Journals (Sweden)

    James Edward Richardson

    2015-11-01

    Full Text Available Dated molecular phylogenies of broadly distributed lineages can help to compare patterns of diversification in different parts of the world. An explanation for greater Neotropical diversity compared to other parts of the tropics is that it was an accident of the Andean orogeny. Using dated phylogenies, of chloroplast ndhF and nuclear DNA WRKY sequence datasets, generated using BEAST we demonstrate that the diversification of the genera Theobroma and Herrania occurred from 12.7 (11.6-14.9 [95% HPD] million years ago (Ma and thus coincided with Andean uplift from the mid-Miocene and that this lineage had a faster diversification rate than other major clades in Malvaceae. We also demonstrate that Theobroma cacao, the source of chocolate, diverged from its most recent common ancestor 9.9 (7.7-12.9 95% HPD Ma, in the mid-to late-Miocene, suggesting that this economically important species has had ample time to generate significant within-species genetic diversity that is useful information for a developing chocolate industry. In addition, we address questions related to the latitudinal gradient in species diversity within Malvaceae. A faster diversification rate is an explanation for the greater species diversity at lower latitudes. Alternatively, tropical conditions may have existed for longer and occupied greater areas than temperate ones meaning that tropical lineages have had more time and space in which to diversify. Our dated molecular phylogeny of Malvaceae demonstrated that at least one temperate lineage within the family diverged from tropical ancestors then diversified at a rate comparable with many tropical lineages in the family. These results are consistent with the hypothesis that Malvaceae are more species rich in the tropics because tropical lineages within the family have existed for longer and occupied more space than temperate ones, and not because of differences in diversification rate.

  19. Novel cookie-with-chocolate carbon dots displaying extremely acidophilic high luminescence

    Science.gov (United States)

    Lu, Siyu; Zhao, Xiaohuan; Zhu, Shoujun; Song, Yubin; Yang, Bai

    2014-10-01

    A fluorescent carbon dot with a cookie-with-chocolate film structure (about 5 × 5 μm2) showed a high fluorescence quantum yield (61.12%) at low pH. It was hydrothermally synthesized from l-serine and l-tryptophan. The formation mechanism of the film with carbon dots (CDs) was investigated. The film structure was formed by hydrogen bonding and π-π stacking interactions between aromatic rings. The strong blue fluorescence of the CDs increased under strong acidic conditions owing to the changes in the N-groups. These cookie-like CDs are attractive for their potential use as effective fluorescent probes for the sensitive detection of aqueous H+ and Fe3+.A fluorescent carbon dot with a cookie-with-chocolate film structure (about 5 × 5 μm2) showed a high fluorescence quantum yield (61.12%) at low pH. It was hydrothermally synthesized from l-serine and l-tryptophan. The formation mechanism of the film with carbon dots (CDs) was investigated. The film structure was formed by hydrogen bonding and π-π stacking interactions between aromatic rings. The strong blue fluorescence of the CDs increased under strong acidic conditions owing to the changes in the N-groups. These cookie-like CDs are attractive for their potential use as effective fluorescent probes for the sensitive detection of aqueous H+ and Fe3+. Electronic supplementary information (ESI) available. See DOI: 10.1039/c4nr03965c

  20. Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent.

    Science.gov (United States)

    Rodriguez Furlán, Laura T; Baracco, Yanina; Lecot, Javier; Zaritzky, Noemi; Campderrós, Mercedes E

    2017-02-15

    The effect of the addition of inulin as a surfactant or stability agent on white compound chocolate sweetened with sucralose and Stevia was studied. Samples were stored at 7, 15 and 30°C during 100days and the influence of inulin on rheological properties, sensorial attributes, shelf-life, physical properties such as melting, crystallization and blooming were analyzed. The shelf-life of the compound chocolate with the incorporation of inulin was higher than the control sample without replacement. Compound chocolate with inulin at 10%w/w showed a dense matrix structure, reducing the size and number of fat crystals formed during storage; furthermore they presented higher values of brightness and WI. This chocolate also showed less fracturability and improved thermal properties. DSC studies revealed increased values of onset and peak temperatures and enthalpy of melting of the polymorphic form V, at higher storage temperatures, achieving greater stability against degradation processes. PMID:27664681

  1. 27 CFR 31.75 - Dealer in beer and dealer in liquors at the same location.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Dealer in beer and dealer... Subject to Registration § 31.75 Dealer in beer and dealer in liquors at the same location. Any person who registers as a wholesale dealer in beer or retail dealer in beer and who thereafter begins to sell...

  2. Maleic acid treatment of bioabated corn stover liquors improves cellulose conversion to ethanol

    Science.gov (United States)

    Elimination of inhibitory compounds released during pretreatment of lignocellulose is critical for efficient cellulose conversion and ethanol fermentation. This study examined the effect of bioabated liquor from pretreated corn stover on enzyme hydrolysis of Solka Floc or pretreated corn stover soli...

  3. Effects of Chinese Liquors on Cardiovascular Disease Risk Factors in Healthy Young Humans

    Directory of Open Access Journals (Sweden)

    Ju-Sheng Zheng

    2012-01-01

    Full Text Available Objectives. To elucidate whether consumption of two Chinese liquors, tea-flavor liquor (TFL and traditional Chinese liquor (TCL have protective effects on cardiovascular disease (CVD risk factors in healthy human subjects. Methods. Forty-five healthy subjects (23 men, 22 women, aged 23–28, were recruited and randomized into two groups: TFL and TCL, and consumed 30 mL/day (45% (v/v alcohol of either liquor for 28 days. Results. Serum high-density lipoprotein cholesterol/low-density lipoprotein cholesterol (HDL-C/LDL-C and apolipoprotein A1 were significantly increased, and total cholesterol (TC and TC/HDL-C were significantly decreased after the intervention in both groups (P<0.05. Serum uric acid (P=0.004 for TFL, P=0.001 for TCL, glucose (P<0.001 for TFL, P<0.001 for TCL and endothelial adhesion molecules (P<0.05 were significantly decreased after the intervention. ADP-induced whole blood platelet aggregation was also significantly decreased after the intervention in both TFL and TCL groups (P<0.05. Conclusions. TFL and TCL consumption had protective effects on CVD risk factors in young humans. However, the results were valid only for 28 days, and that the possibility of adverse effect (liver, kidney of chronic alcohol consumption should be considered.

  4. 76 FR 77549 - Lummi Nation-Title 20-Code of Laws-Liquor Code

    Science.gov (United States)

    2011-12-13

    .... The Lummi Indian Business Council adopted this amendment to Title 20--Lummi Nation Code of Laws... that the Lummi Indian Business Council duly adopted this amendment to Title 20--Lummi Nation Code of... revenue, the Lummi Indian Business Council adopts this liquor ordinance to be known as the ``Lummi...

  5. Post-Digestion Liquor Treatment in the Method Combining Chemical Precipitation with Reverse Osmosis

    Directory of Open Access Journals (Sweden)

    Kuglarz Mariusz

    2014-12-01

    Full Text Available The aim of the study was to develop an effective treatment of post-digestion liquors highly-loaded with biogenic and organic substances. The scope of the research project encompassed: mesophilic anaerobic digestion of waste activated sludge (WAS as well as the treatment of post-digestion liquors, coming from the most appropriate HRT value of 25 days, in the process of ammonium magnesium phosphate (struvite precipitation targeted at ammonia nitrogen binding and a subsequent reverse osmosis (RO process. It was established that the method combining chemical precipitation and high-pressure filtration ensures a high degree of contaminants removal allowing for a direct release of treated liquors into the natural reservoir. However, in order to decrease the residual NH4+ concentration (6.1 mg NH4+/dm3 in the purified post-digestion liquors below the level allowing for a direct release to the natural reservoir, it turned out to be necessary to apply increased molar ratio of magnesium and phosphates (Mg:NH4+: PO43-= 1.5:1:1.5.

  6. 75 FR 22419 - Liquor Control Ordinance of the Prairie Band Potawatomi Nation

    Science.gov (United States)

    2010-04-28

    ... majority of child abuse, spousal abuse and elderly abuse that occurs on the Reservation is alcohol related... to combat the problems of alcohol abuse. (4) For the spiritual well-being of our children and..., and consumption of liquor within the Tribal lands and the treatment and reduction of alcohol abuse...

  7. Protozoan biomass relation to nutrient and chemical oxygen demand removal in activated sludge mixed liquor.

    Science.gov (United States)

    Akpor, Oghenerobor B; Momba, Maggy N B; Okonkwo, Jonathan O

    2008-08-01

    The relationship between biomass concentration to nutrient and chemical oxygen demand (COD) removal in mixed liquor supplemented with sodium acetate was investigated, using three protozoan isolates and three different initial biomass concentrations (10(1), 10(2) and 10(3) cells/mL). The study was carried out in a shaking flask environment at a shaking speed of 100 rpm for 96 h at 25 degrees C. Aliquot samples were taken periodically for the determination of phosphate, nitrate, COD and dissolved oxygen, using standard methods. The results revealed remarkable phosphate removal of 82-95% at biomass concentration of 10(3)cells/mL. A high nitrate removal of over 87% was observed at all initial biomass concentration in mixed liquor. There was an observed COD increase of over 50% in mixed liquor in at the end of 96-h incubation and this was irrespective of initial biomass concentration used for inoculation. The study shows the trend in nutrient and COD removal at different biomass concentrations of the test isolates in mixed liquor.

  8. Antioxidant Activity of Lignin Phenolic Compounds Extracted from Kraft and Sulphite Black Liquors

    Directory of Open Access Journals (Sweden)

    Ana Paula Duarte

    2010-12-01

    Full Text Available The antioxidant activity of the phenolic compounds present in industrial black liquors obtained from the two cooking processes (kraft and sulphite used in Portugal to produce Eucalyptus globulus pulp was evaluated. The black liquors treated at several pH values were extracted with ethyl acetate. Phenolic fractions were further separated by liquid chromatography of the crude extracts of kraft liquor at pH = 6 and sulphite liquor at the original pH. Total phenolic content was determined in terms of gallic acid equivalents (Folin-Ciocalteu colorimetric method, and the antioxidant activity in the crude extracts at several pH values and in the separated fractions was measured using the DPPH test for radical scavenging capacity. The total phenolic content of crude extracts and separated fractions ranged from 92.7 to 181.6 and from 91.6 to 1,099.6 mg GAE/g, respectively, while the antioxidant activity index (AAI ranged from 2.20 to 3.41 and from 2.21 to 11.47 respectively, showing very strong antioxidant activity in all studied cases. The fractions separated by column chromatography were submitted to mass spectrometry analysis and the results were compared to others in the literature of natural products, mainly from Eucalyptus, and the characteristic bands of functional groups were identified by 1H-NMR and FTIR. These methods allowed the identification of 17 phenolic compounds.

  9. Characterization of volatile compounds in Fen-Daqu - a traditional Chinese liquor fermentation starter

    NARCIS (Netherlands)

    Van-Diep, L.; Zheng, X.; Chen, J.Y.; Han, B.Z.

    2012-01-01

    Fen-Daqu is a saccharifying agent and fermentation starter for the production of Chinese liquor Fen (alcoholic spirit) and Fen traditional vinegar. The volatile compounds produced at seven incubation steps were analysed by HS-SPME-GC-MS. A total of 83 major volatile compounds were identified, includ

  10. Assessment of the release of atomic Na from a burning black liquor droplet using quantitative PLIF

    Energy Technology Data Exchange (ETDEWEB)

    Saw, Woei L.; Nathan, Graham J. [Centre for Energy Technology, The Environment Institute, School of Mechanical Engineering, The University of Adelaide, SA 5005 (Australia); Ashman, Peter J.; Alwahabi, Zeyad T. [Centre for Energy Technology, The Environment Institute, School of Chemical Engineering, The University of Adelaide, SA 5005 (Australia)

    2009-07-15

    The quantitative measurement of atomic sodium (Na) release, at high concentration, from a burning black liquor droplet has been demonstrated using a planar laser-induced fluorescence (PLIF) technique, corrected for fluorescence trapping. The local temperature of the particle was measured to be approximately 1700 C, at a height of 10 mm above a flat flame burner. The PLIF technique was used to assess the temporal release of atomic Na from the combustion of black liquor and compare it with the Na concentration in the remaining smelt. A first-order model was made to provide insight using a simple Plug Flow Reactor model based on the independently measured concentration of residual Na in the smelt as a function of time. This model also required the dilution ratio of the combustion products in the flat flame entrained into the plume gas from the black liquor particle to be estimated. The key findings of these studies are: (i) the peak concentration of atomic Na from the combustion of the black liquor droplets is around 1.4 ppm; (ii) very little atomic Na is present during the drying, devolatilisation or char combustion stages; and (iii) the presence of atomic Na during smelt phase dominates over that from the other combustion stages. (author)

  11. THE PRODUCTION OF ORANGE PRESS LIQUOR SPIRIT: TECHNICAL AND ECONOMIC ASPECTS

    Directory of Open Access Journals (Sweden)

    J. O. FERREIRA

    2008-10-01

    Full Text Available

    The orange juice industry produces, at the end of the residue extraction, a by-product called orange press liquor. Considering its high content of soluble solids and the large volume of the liquor produced in Brazilian orange juice plants, an earlier study was conducted on the technical viability of using orange press liquor as raw material for a new distilled beverage, with promising results. With a view to increasing efficiency and possibly attracting investments in the growing international market for new and exotic beverages, the aim of the present study was to optimize the orange press liquor spirit process and to evaluate the economic aspects of its production. The results showed that this process can yield a good quality beverage, comparable to the sugar cane spirit cachaça and other similar products, as well as having economic advantages and potential for immediate further growth, without extra investment costs.

  12. The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate.

    Science.gov (United States)

    Batista, Nádia Nara; Ramos, Cíntia Lacerda; Dias, Disney Ribeiro; Pinheiro, Ana Carla Marques; Schwan, Rosane Freitas

    2016-02-01

    Theobroma cacao seeds are the main raw material for chocolate production. During their fermentation, a succession of microorganisms are responsible for the physicochemical changes occurring in the pulp and inside the beans. The aim of this study was to investigate the effects of yeast inoculation (Saccharomyces cerevisiae UFLA CA11, Pichia kluivery CCMA0237, and Hanseniaspora uvarum CCMA0236) on the profile of the volatile compounds and microbial communities in cocoa fermentation. The resulting chocolate was also evaluated by temporal dominance of sensations (TDS) analyses. The dominant microorganisms during spontaneous fermentation were S. cerevisiae, H. uvarum, H. guilliermondii, Lactobacillus fermentum, Pediococcus sp., and Acetobacter pasteurianus. Similarly, S. cerevisiae, P. kluyveri, Candida sp., Pediococcus sp., and A. pasteurianus were the predominant microorganisms assessed by Denaturing Gradient Gel Electrophoresis (DGGE) in inoculated fermentation. Sixty-seven volatile compounds were detected and quantified by gas chromatography/mass spectrometry (GC/MS) at the end of fermentation and chocolates. The main group of volatile compound found after the inoculated and spontaneous fermentations was esters (41 and 39 %, respectively). In the chocolates, the main group was acids (73 and 44 % from the inoculated and spontaneous fermentations, respectively). The TDS analyses showed a dominance of bitter and cocoa attributes in both chocolates. However, in the inoculated chocolate, lingering fruity notes were more intense, while the chocolate produced by spontaneous fermentation was more astringent. Thus, the inoculation of yeast influenced the microbial profile, which likely affected the volatile compounds that affect sensory characteristics, resulting in chocolate with dominant bitter, cocoa, and fruity attributes. PMID:27162390

  13. Determinations of Se in white liquor and leach liquor by ICP-AES%电感耦合等离子发射光谱(ICP-AES)测定白酒及浸提液中Se

    Institute of Scientific and Technical Information of China (English)

    高薇; 王莹; 张鲜; 张鹤小

    2012-01-01

    对白酒及浸提液进行分析,为人们饮用芝麻酒提供科学依据。微波消解方法消化样品,白酒浸泡黑芝麻,浸提其中的Se元素,应用ICP-AES法测定浸提液中Se元素的含量。黑芝麻中Se的回收率为97.5%,相对标准偏差为1.45%。黑芝麻中丰富的Se元素,经过白酒的浸泡,使白酒中Se元素含量更高,与普通的白酒相比,更具有营养价值。黑芝麻酒是一种简单自制的保健酒,其药用及保健价值应引起人们的广泛关注。%Analysis white liquor and leach liquor, for people drank sesame liquor provide the scientific basis. The samples were digested in the microwave systerm, soak black sesame in white liquor, recover Se from it. ICP-AES was applied to the determination of the content of Se in leach liquor. The recovery rate of the method is 97.5% and relative standard deviation is 1.45%. We soaked the black sesame which have aburdant content of element Se in the liquor in order to increase the content of element Se. And this kind of liquor has more nutritional value compared to the ordinary liquor. Black sesame liquor is one kind of simple homemade health wine.its value of medical and health should be aroused wide attention.

  14. Novel Pulping Technology: Directed Green Liquor Utilization (D-GLU) Pulping

    Energy Technology Data Exchange (ETDEWEB)

    Lucian A. Lucia

    2005-11-15

    The general objectives of this new project are the same as those described in the original proposal. Conventional kraft pulping technologies will be modified for significant improvements in pulp production, such as strength, bleachability, and yield by using green liquor, a naturally high, kraft mill-derived sulfidity source. Although split white liquor sulfidity and other high sulfidity procedures have the promise of addressing several of the latter important economic needs of pulp mills, they require considerable engineering/capital retrofits, redesigned production methods, and thus add to overall mill expenditures. Green liquor use, however, possesses the required high sulfidity to obtain in general the benefits attributable to higher sulfidity cooking, without the required capital constraints for implementation. Before introduction of green liquor in our industrial operations, a stronger understanding of its fundamental chemical interaction with the lignin and carbohydrates in US hardwood and softwoods must be obtained. In addition, its effect on bleachability, enhancement of pulp properties, and influence on the overall energy and recovery of the mill requires further exploration before the process witnesses widespread mill use in North America. Thus, proof of principle will be accomplished in this work and the consequent effect of green liquor and other high sulfide sources on the pulping and bleaching operations will be explored for US kraft mills. The first year of this project will generate the pertinent information to validate its ability for implementation in US pulping operations, whereas year two will continue this work while proceeding to analyze pulp bleachability and final pulp/paper properties and develop a general economic and feasibility analysis for its eventual implementation in North America.

  15. Mass and Energy Balances for Black Liquor Gasification with Borate Autocausticization

    Energy Technology Data Exchange (ETDEWEB)

    Arosenius, Anna-Karin

    2007-01-15

    Gasification of black liquor is considered to be a promising alternative technique for recovery of black liquor in kraft pulping. Compared to the conventional recovery process, i.e. combustion of black liquor in a recovery boiler, the primary advantage of gasification is the potential to produce biofuels and chemicals. The causticizing demand is though higher for the gasification technology. If the existing lime kiln can not handle the extra load, partial borate autocausticizing may be an alternative. In this work, the energy balance for a kraft pulp mill using black liquor gasification and partial borate autocausticization is compared with a mill using gasification and extended lime causticizing and also with a mill having a conventional recovery cycle. Additionally, the chemical costs for the partial borate autocausticizing is compared to the investment cost of the larger lime kiln. Mass and energy balances are based on the updated reference mill in the MISTRA Research Program, 'The Eco-Cyclic Pulp Mill', producing 2000 ADt of pulp per day. The results show that less energy is released to steam production in a gasifier than in a recovery boiler and instead energy is released in chemical form in the produced syn gas. Using partial borate autocausticizing, the demand of external energy is lowered in the lime kiln compared to extended lime causticization. The borate autocausticization, taking place in the gasifier with black liquor as energy source, only demands a third of the energy saved in the lime kiln. On the other hand the chemical costs for the borate autocausticization exceeds the investment cost for a larger lime kiln after five years.

  16. Black liquor combustion validated recovery boiler modeling, five-year report

    Energy Technology Data Exchange (ETDEWEB)

    Grace, T.M.; Frederick, W.J.; Salcudean, M.; Wessel, R.A.

    1996-08-01

    The objective of this project was to develop a new computer model of a recovery boiler furnace using a computational fluid dynamics (CFD) code specifically tailored to the requirements for solving recovery boiler flows, and using improved submodels for black liquor combustion based on continued laboratory fundamental studies. The project originated in October 1990 and was scheduled to run for four years. At that time, there was considerable emphasis on developing accurate predictions of the physical carryover of macroscopic particles of partially burnt black liquor and smelt droplets out of the furnace, since this was seen as the main cause of boiler plugging. This placed a major emphasis on gas flow patterns within the furnace and on the mass loss rates and swelling and shrinking rates of burning black liquor drops. As work proceeded on developing the recovery boiler furnace model, it became apparent that some recovery boilers encounter serious plugging problems even when physical carryover was minimal. After the original four-year period was completed, the project was extended to address this issue. The objective of the extended project was to improve the utility of the models by including the black liquor chemistry relevant to air emissions predictions and aerosol formation, and by developing the knowledge base and computational tools to relate furnace model outputs to fouling and plugging of the convective sections of the boilers. The work done to date includes CFD model development and validation, acquisition of information on black liquor combustion fundamentals and development of improved burning models, char bed model development, and model application and simplification.

  17. Differences in liquor prices between control state-operated and license-state retail outlets in the U.S.

    Science.gov (United States)

    Siegel, Michael; DeJong, William; Albers, Alison B.; Naimi, Timothy S.; Jernigan, David H.

    2012-01-01

    Aims This study aims to compare the average price of liquor in the United States between retail alcohol outlets in states that have a monopoly ('control' states) with those that do not ('licence' states). Design A cross-sectional study of brand-specific alcohol prices in the United States. Setting We determined the average prices in February 2012 of 74 brands of liquor among the 13 control states that maintain a monopoly on liquor sales at the retail level and among a sample of 50 license-state liquor stores, using their online-available prices. Measurements We calculated average prices for 74 brands of liquor by control vs. license state. We used a random effects regression model to estimate differences between control and license state prices – overall and by alcoholic beverage type. We also compared prices between the 13 control states. Findings The overall mean price for the 74 brands was $27.79 in the license states (95% confidence interval [CI], $25.26–$30.32) and $29.82 in the control states (95% CI, $26.98–$32.66). Based on the random effects linear regression model, the average liquor price was approximately two dollars lower (6.9% lower) in license states. Conclusions In the United States monopoly of alcohol retail outlets appears to be associated with slightly higher liquor prices. PMID:22934914

  18. Comparison of pulp-mill-integrated hydrogen production from gasified black liquor with stand-alone production from gasified biomass

    International Nuclear Information System (INIS)

    When gasified black liquor is used for hydrogen production, significant amounts of biomass must be imported. This paper compares two alternative options for producing hydrogen from biomass: (A) pulp-mill-integrated hydrogen production from gasified back liquor; and (B) stand-alone production of hydrogen from gasified biomass. The comparison assumes that the same amount of biomass that is imported in Alternative A is supplied to a stand-alone hydrogen production plant and that the gasified black liquor in Alternative B is used in a black liquor gasification combined cycle (BLGCC) CHP unit. The comparison is based upon equal amounts of black liquor fed to the gasifier, and identical steam and power requirements for the pulp mill. The two systems are compared on the basis of total CO2 emission consequences, based upon different assumptions for the reference energy system that reflect different societal CO2 emissions reduction target levels. Ambitions targets are expected to lead to a more CO2-lean reference energy system, in which case hydrogen production from gasified black liquor (Alternative A) is best from a CO2 emissions' perspective, whereas with high CO2 emissions associated with electricity production, hydrogen from gasified biomass and electricity from gasified black liquor (Alternative B) is preferable. (author)

  19. Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products

    Directory of Open Access Journals (Sweden)

    Mark J. Payne

    2009-10-01

    Full Text Available This report describes the characterization of a series of commercially available procyanidin standards ranging from dimers DP = 2 to decamers DP = 10 for the determination of procyanidins from cocoa and chocolate. Using a combination of HPLC with fluorescence detection and MALDI-TOF mass spectrometry, the purity of each standard was determined and these data were used to determine relative response factors. These response factors were compared with other response factors obtained from published methods. Data comparing the procyanidin analysis of a commercially available US dark chocolate calculated using each of the calibration methods indicates divergent results and demonstrate that previous methods may significantly underreport the procyanidins in cocoa-containing products. These results have far reaching implications because the previous calibration methods have been used to develop data for a variety of scientific reports, including food databases and clinical studies.

  20. Chocolate Milk with Chia Oil: Ideal Sweetness, Sweeteners Equivalence, and Dynamic Sensory Evaluation Using a Time-Intensity Methodology.

    Science.gov (United States)

    Rodrigues, J B; Paixão, J A; Cruz, A G; Bolini, H M A

    2015-12-01

    The ideal sucrose concentration and equivalent concentrations of the stevia, sucralose, aspartame, and neotame in chocolate milk with chia oil as well as the dynamic behavior of certain sensory attributes were investigated using a time-intensity methodology. The use of just-about-right (JAR) identified an ideal sucrose concentration of 9% (w/w). In addition, the magnitude estimation method showed that stevia had the lowest sweetness power whereas neotame presented the highest. Furthermore, the time-intensity analysis indicated that there was no significant change between the maximum intensities of the sweetness for any evaluated sweeteners. In general, the desired sensory profile and some economic considerations are decisive on the choice of which sweetener is better to be used in chocolate milk formulation added with chia oil. PMID:26523944

  1. Planning of experimental removal of cadmium in finite bath system using the chocolate clay B as adsorbent

    International Nuclear Information System (INIS)

    The smectite clays are characterized by having a high cation exchange capacity and ability to remove metal ions. They have great industrial importance, for its abundance and low cost. The first part of this work was to characterize the clay called Chocolate B through the techniques of X-Ray Diffraction, X-Ray Spectroscopy and Energy Dispersive Physical Adsorption of Nitrogen. The second part of the work aims to evaluate the significance of the variables: pH and initial concentration on removal of cadmium in a batch system. In the experimental design used was a 22 factorial analysis with the addition at the central point, and evaluated the percentage of removal (Rem%) and removal capacity (EQF). XRD results corroborating the chemical analysis (EDX), characterized as a B Chocolate smectite clays. Statistical analysis showed a strong influence of variable pH on the removal of cadmium. (author)

  2. Effect of high pressure treatment on the aging characteristics of Chinese liquor as evaluated by electronic nose and chemical analysis

    Science.gov (United States)

    Zhu, S. M.; Xu, M. L.; Ramaswamy, H. S.; Yang, M. Y.; Yu, Y.

    2016-08-01

    Several high pressure (HP) treatments (100–400 MPa 15 and 30 min) were applied to Chinese “Junchang” liquor, and aging characteristics of the liquor were evaluated. Results from the principal component analysis and the discriminant factor analysis of E-Nose demonstrated that HP treatment at 300 and 400 MPa resulted in significant (p gaps still existed between the quality of treated and six-year aged samples. HP treatment demonstrated a potential to accelerate the natural aging process for Chinese liquor, but long term studies may be needed further to realize the full potential.

  3. [Study on the Recognition of Liquor Age of Gujing Based on Raman Spectra and Support Vector Regression].

    Science.gov (United States)

    Wang, Guo-xiang; Wang, Hai-yan; Wang, Hu; Zhang, Zheng-yong; Liu, Jun

    2016-03-01

    It is an important and difficult research point to recognize the age of Chinese liquor rapidly and exactly in the field of liquor analyzing, which is also of great significance to the healthy development of the liquor industry and protection of the legitimate rights and interests of consumers. Spectroscopy together with the pattern recognition technology is a preferred method of achieving rapid identification of wine quality, in which the Raman Spectroscopy is promising because of its little affection of water and little or free of sample pretreatment. So, in this paper, Raman spectra and support vector regression (SVR) are used to recognize different ages and different storing time of the liquor of the same age. The innovation of this paper is mainly reflected in the following three aspects. First, the application of Raman in the area of liquor analysis is rarely reported till now. Second, the concentration of studying the recognition of wine age, while most studies focus on studying specific components of liquor and studies together with the pattern recognition method focus more on the identification of brands or different types of base wine. The third one is the application of regression analysis framework, which cannot be only used to identify different years of liquor, but also can be used to analyze different storing time, which has theoretical and practical significance to the research and quality control of liquor. Three kinds of experiments are conducted in this paper. Firstly, SVR is used to recognize different ages of 5, 8, 16 and 26 years of the Gujing Liquor; secondly, SVR is also used to classify the storing time of the 8-years liquor; thirdly, certain group of train data is deleted form the train set and put into the test set to simulate the actual situation of liquor age recognition. Results show that the SVR model has good train and predict performance in these experiments, and it has better performance than other non-liner regression method such

  4. Promotion of Chinese Liquor Principle is a Need for the Development of China Liquor Industry-review on Chinese Liquor Principle VII%弘扬中华酒道是我国酒业发展的需要--七论中华酒道

    Institute of Scientific and Technical Information of China (English)

    王贵玉

    2013-01-01

    The formation of Chinese liquor principle, its practice and development in Dalian were introduced. The relationship between Chinese liquor principle and alcoholic liquor marketing is briefly explained. It is regarded that alcoholic beverage culture is priceless, and a lubricant of the sustainable development of liquor industry. It is also tremendous and valuable assets as well as and an inexhaustible source of wisdom for liquor industry. Therefore, efforts should be made to promote Chinese liquor principle in order to promote China liquor industry.%介绍了中华酒道的形成及在大连的实践和发展,简单说明了中华酒道与酒类营销的关系,并认为酒文化是无价之宝,是维持酒业持续发展的润滑剂,是酿酒行业巨大而宝贵的无形资产,是酒业取之不竭的智慧源泉,因此,应努力弘扬中华酒道,以促进我国酒业发展。

  5. 彩豆巧克力味曲奇饼干的研制%Development of Color Bean Chocolate Cookies

    Institute of Scientific and Technical Information of China (English)

    王海波; 吕新; 王海蓝

    2014-01-01

    Using wheat flour as the main material, the color generation of cocoa butter chocolate, edible vegetable oil, starch, cocoa, sugar, milk powder, salt, sodium bicarbonate, edible essence and so on as auxiliary materials, the best formula of color bean chocolate cookies was 30 g edible vegetable oil, 5 g milk powder, 30 g sugar, 15 g chocolate beans, 10 g eggs, 2 g salt, 0.4 g, sodium bicarbonate by the single factor experiment and orthogonal experiment. Baking surface fire temperature was 190℃and the bottom was 150℃for 10 min. The products conformed to the examination index of cookies, which not only could keep the original flavor of the cookies but also had chocolate flavor.%以面粉为主要原料,彩色代可可脂巧克力豆、食用植物油、淀粉、可可粉、白砂糖、奶粉、食盐、碳酸氢钠、食用香精等为辅料。通过单因素实验和正交试验确定出彩豆巧克力味曲奇饼干的最佳配方为:每100克面粉中食用植物油30 g、奶粉5 g、白砂糖30 g、巧克力豆15 g、鸡蛋10 g、食盐2 g、碳酸氢钠0.4 g。烘烤温度为面火190℃,底火150℃;烘烤时间为10 min。该产品符合曲奇饼干的各项检验指标,既保持饼干原有的风味,又具有巧克力味的浓香。

  6. Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions

    OpenAIRE

    Owusu, Margaret; Petersen, Mikael Agerlin; Heimdal, Hanne

    2011-01-01

    The investigation was undertaken to establish a relationship between key odorants and perceived flavor attributes of dark chocolate as influenced by cocoa fermentation method, roasting and conching conditions, using multivariate data analysis in an attempt to use one variable to predict the other. Eight of the sixteen flavor attributes used by a trained sensory panel to describe and quantify the intensity of attributes in the samples were significantly different (p 

  7. To Burn or not to Burn: Making the Burning of Chocolate Hills of Bohol, Philippines Carbon Neutral

    OpenAIRE

    Nathaniel T. Bantayan; Margaret M Calderon; Flocencia B. Pulhin; Canesio D. Predo; Rose Ann C. Baruga

    2013-01-01

    This study was conducted to evaluate the current management regime of burning vis-à-vis burning with carbon offsets for the Chocolate Hills Natural Monument (CHNM) in Bohol, Philippines. The current scheme of burning to maintain the grass-covered (tree-less) and brown hills to sustain tourist arrivals is seen as environmentally unsound and inconsistent with existing environmental laws. The study estimated the carbon loss from burning and compared the carbon loss value with the tourism income ...

  8. Epidemiological and histopathological study of relevance of Guizhou Maotai liquor and liver diseases

    Institute of Scientific and Technical Information of China (English)

    Jun Wu; Yu-Mei Yao; Ying-Ying Zhang; Lan-Zhen Ren; Lan Ye; Ling Li; Hui-Na Zhang; Ming-Liang Cheng; Guo-Hao Zhang; Rong-Wei Zhai; Neng-Hui Huang; Cheng-Xiu Li; Tian-Yong Luo; Shuang Lu; Zhi-Qin Yu

    2002-01-01

    AIM: To explore the relevance of Maotai liquor and liverdiseases.METHODS: Epidemiological study was conducted on groupsof subjects, each consisting of 3 subjects from the Maotailiquor group consisting of 99 individuals and one from thenon-alcoholic control group consisting of 33 individuals.Liver biopsy was performed on 23 volunteers from GuizhouMaotai Distillery who had a constant and long history ofdrinking Maotai liquor. Experimental histopathological studywas conducted as follows: sixty male Wistar rats weredivided into 3 groups randomly and fed with Maotai liquor,ordinary white wine, and physiological saline respectivelyfor a period of 8 and 12 weeks The rats were sacrificed inbatches, then serum ALT,AST, TBil, and AKP weremeasured. Rat livers were harvested to measure the liverindexes, GSH, and MDA. Histopathological examinationswere also performod. Another eighty mica were randomlydivided into 4 groups and fed with Maotei (at differentdosages of 10 mi @ kg-1 and 20 mi @ kg-1 ), ethanol, andphysiological saline. The animals were sacrificed after 4weeks and serum ALT was determined. Then the livers wereharvested and liver indexes and MDA were measured.RESULTS: The incidence rate of hepatic symptoms,splenomegaly, liver function imlairment, reversal ofAIbumin/Glolulin and increased diameter of portal veins inthe Maotai liquor group were 1.0 %(1/99), 1.0 %(1/99), 1.0% (1/99), 1.0 % (1/99), 0(0/99)and 0(0/99), 0(0/99) ,0(0/99),0(0/99), 0 (0/99), respectively. There was no significantdifference between the Maotai group and the non-alcoholiccontrol group( P > 0.05). Various degree of fatty infiltrationof hepatocytes was found in the 23 volunteers receiving liverbiopsy, uut there was no obvious hepatic fibrosis orcirrhosis. A compsrison was made between the Maotailiquor group and the ordinary white wine group. It wasfound that hepatic MDA in rats and mice were 0.33 + 0.10and 0.49 + 0.23 respectively in Maotai group and 0.61 + 0.22and0.66+0.32 in the ordinary white

  9. Flow of Hydrolysed Polyacrylamide Mother Liquor through Filter Bag: Detecting the Effects of Formulation and Process Properties on Pressure Drop

    Directory of Open Access Journals (Sweden)

    Zi-Ming Feng

    2016-01-01

    Full Text Available Hydrolysed polyacrylamide (HPAM mother liquor is mainly used to extract oil. The HPAM solution is needed to filter the impurity using a bag filter before it is injected into the oil well. Therefore, the pressure drop of HPAM mother liquor must be less than 0.02 MPa in the processing of impurity filtration. The influence factors on pressure drop need to be researched. In this work, the computational fluid dynamics program (CFD was used to research some key influence factors on pressure drop, such as porosity, outlet pressure of filter, inlet flow rate and viscosity of mother liquor. The simulation results indicated that with increasing porosity, outlet pressure, inlet flow rate and mother liquor viscosity, the pressure drop had increased after flowing through the filter bag.

  10. Characterization of combustion properties of black liquor by gas-liquid chromatography; Mustalipeaen poltto-ominaisuuksien karakterisointi kaasukromatografian avulla

    Energy Technology Data Exchange (ETDEWEB)

    Alen, R.; Barck, M.; Liukkonen, S.; Louhelainen, J. [Jyvaeskylae Univ. (Finland). Dept. of Chemistry

    1995-11-01

    A new idea of characterizing the combustion properties (burning time and swelling) of black liquor is presented in this paper. It is based on detailed analysis low-molecular-mass degradation products (aliphatic carboxylic acids and ligninmonomers) derived from wood feedstock. The complex mixture of these substances can be resolved into single components by using gas chromatography (GC). The method is theoretically based on the fact that the concentration some of these low-molecular-mass constituents and the combustion properties of black liquor are both systematically changing as the cook proceeds. For this reason, the combustion behavior of black liquors from the different stage delignification can be predicted with reasonable accurance on the basis of the GLC data. The preliminary tests performed with the kraft black liquors from conventional lab-scale cooking of softwood and hardwood look promising. (author)

  11. 浓香型白酒生产中酿酒微生物研究进展%A Review of Research Progress About Luzhou-flavor Liquor Making Microbes in Liquor Production

    Institute of Scientific and Technical Information of China (English)

    赵爽; 杨春霞; 徐曼; 窦屾; 廖永红

    2012-01-01

    In traditional liquor brewing process, microbes played an important role on liquor quality and flavor. In this paper, Overview of the liquor microbial researched situation, carried on the analysis and forecast, and proposed the importance of the relationship between research of liquor-making microbes and flavor. Ideas were provided for the production of Luzhou-flavor liquor brewing microbiology research, and the foundation was laid for liquor theory and practice research.%在传统固态白酒酿造过程中,微生物对白酒的品质、风味起着重要作用.本文概述了浓香型白酒微生物的研究状况,并对其进行分析和展望,提出研究酿酒微生物与风味物质之间关系的重要性.旨在为浓香型白酒生产中酿造微生物的研究提供思路,为白酒理论与实践研究奠定基础.

  12. Analysis of Brazilian consumer preference of filled chocolate Aceitação global de bombons recheados pelo consumidor brasileiro

    Directory of Open Access Journals (Sweden)

    Joice Natali Miquelim

    2008-06-01

    Full Text Available Chocolate is the most popular product made from cocoa. It is mainly consumed with fillings, such as fondant, hydrogenated fat or fruits. This work aimed at assessing the sensory acceptability of chocolate filled with strawberry, orange or passion fruit pulps, mixed in fondant, in a hydrogenated fat base and as truffles. Ninety four consumers participated in the test using a 10 cm hedonic scale to rate the overall liking of the samples. Two-way analysis of variance and the Internal Preference Mapping technique were used to analyze the data. Results showed a good overall liking for almost all samples, especially for strawberry and passion fruit truffles, which obtained 8.4 and 8.8 global means, respectively (p Chocolate é o produto mais popular feito do cacau. Ele é consumido preferencialmente como bombom recheado, com recheios como fondant, gordura vegetal hidrogenada ou frutas. O objetivo deste trabalho foi mapear, através da análise sensorial, a preferência dos consumidores de chocolates recheados com um preparado de frutas nos sabores morango, laranja e maracujá, misturados em bases de açúcar fondant, gordura hidrogenada e na forma de trufas. Noventa e quatro consumidores participaram do teste utilizando uma escala hedônica de 10 cm, dando uma nota relativa nesta escala de acordo com a sua aceitação em relação a cada bombom provado. A ANOVA de dois fatores e a técnica do Mapa de Preferência Interno foram utilizadas para analisar os dados obtidos. Os resultados mostraram uma boa aceitação de todos os produtos, especialmente para as trufas de morango e maracujá, que obtiveram médias globais iguais a 8,4 e 8,8, respectivamente (p < 0,05, seguidas dos bombons recheados em base com gordura hidrogenada e fondant. O mapa de preferência interno apresentou duas dimensões que explicaram 72,5% da variação encontrada. Sobre os sabores é possível dizer que o morango - tradicional para chocolates e confeitaria no Brasil - e o

  13. Improvement of linerboard compressive strength by hot-pressing and addition of recovered lignin from spent pulping liquor

    OpenAIRE

    Saidan Motasem N.

    2015-01-01

    This paper evaluates the effect of addition of precipitated lignin, from spent pulping black liquor, to a wet single-ply linerboard handsheet followed by hot-pressing at different temperatures, on the improvement of its compressive strength. Linerboard handsheets for testing the effect of lignin addition were prepared so that the lignin-modified sheets would have the same basis weights as the control handsheets. Both the commercial and the black liquor lign...

  14. EFFECT OF LIGNIN ON ENZYMATIC SACCHARIFICATION OF HARDWOOD AFTER GREEN LIQUOR AND SULFURIC ACID PRETREATMENTS

    Directory of Open Access Journals (Sweden)

    Douyong Min,

    2012-02-01

    Full Text Available Red maple, sweet gum, trembling aspen, red alder, and Eucalyptus globulus samples were pretreated with dilute sulfuric acid and green liquor before enzymatic saccharification. Substrates showed different levels of delignification and sugar recovery, depending on the applied pretreatments and the syringaldehyde/vanillin ratio (S/V. Three major conclusions were drawn in this research. First, lignin is the greatest contributor to recalcitrance of hardwood to enzymatic saccharification. Second, a high S/V ratio is a useful indicator of high delignification during a pretreatment process. Third, green liquor pretreatment is a promising pretreatment method because of a high delignification degree and sugar recovery. In addition, xylan also contributes to the recalcitrance of hardwoods toward enzymatic saccharification.

  15. Pre-desilication and digestion of gibbsitic bauxite with lime in sodium aluminate liquor

    Science.gov (United States)

    Pan, Xiao-lin; Yu, Hai-yan; Dong, Kai-wei; Tu, Gan-feng; Bi, Shi-wen

    2012-11-01

    The effect of lime on the pre-desilication and digestion of gibbsitic bauxite in synthetic sodium aluminate liquor at different temperatures was investigated. The bauxite is comprised of gibbsite, aluminogoethite, hematite, kaolin, quartz, and minor boehmite. Lime increases the desilication efficiency of the bauxite during the pre-desilication process by promoting the conversion of sodalite and cancrinite to hydrogarnet. Desilication reactions during the digestion process promoted by lime result in the loss of Al2O3 entering the red mud, but the amount of aluminogoethite-to-hematite conversion promoted by lime leads to the increase of aluminogoethitic Al2O3 entering the digested liquor. The alumina digestion rate at 245°C is higher than that at 145°C due to the more pronounced conversion of aluminogoethite to hematite. The soda consumption during the digestion process decreases due to lime addition, especially at higher temperatures.

  16. Experimental Research on Removing Suspended Solids and Ammonium Ions from Sludge Liquor

    Directory of Open Access Journals (Sweden)

    Kasparas Gražinskas

    2014-10-01

    Full Text Available The article investigates the processes of removing suspended solids and ammonium ions from sludge liquor. Experimental research was carried out at the Water Management Department laboratory of Vilnius Gediminas Technical University applying an experimental bench made of filters equipped with the zeolites of a different fraction and other appliances. Laboratory testing looked at the use of natural sorbent zeolite for removing ammonium ions from sludge liquor mixing liquid with powdered zeolite and filtering through zeolite filter media. Research was carried out employing the particles of zeolite 1.0–1.5 mm; 2.0–2.5 mm; 2.5–3.15 mm in diameter. The highest efficiency of removing ammonium ions reached 76% and was obtained using zeolite particles 2.0–2.5 mm in diameter.

  17. Value Addition to Sulfate Waste Pickle Liquor of Steel Industry Using Hydrometallurgical Processes

    Science.gov (United States)

    Agrawal, Archana; Sahu, K. K.

    2009-12-01

    The solvent extraction of concentrated acid was investigated from sulfate waste pickle liquors using Cyanex 923 (trialkylphosphine oxide (TRPO); manufactured by Cytec Industries Inc., Woodland Park, NJ; provided by Cyanamid Canada Inc. (Markham, Canada)) as an extractant. The effect of various parameters was studied such as extractant concentration, organic-to-aqueous phase ratio, temperature. and retention time on acid extraction from the waste pickle liquor to the organic phase, After the saturation of the organic phase with sulfuric acid, stripping studies were performed to back-extract the pure acid into the aqueous phase. The raffinate of the solvent extraction process that contains both ferrous and ferric iron as well as trace impurities was subjected to oxidation and hydrothermal treatment to precipitate iron with a well-defined pseudo-cubic morphology and a high coercivity value that renders it suitable for high-grade ferrite production.

  18. PCR-DGGE analysis of the microbial communities in three different Chinese "Baiyunbian" liquor fermentation starters.

    Science.gov (United States)

    Xiong, Xiaomao; Hu, Yuanliang; Yan, Nanfeng; Huang, Yingna; Peng, Nan; Liang, Yunxiang; Zhao, Shumiao

    2014-08-01

    A systematic investigation was performed on the bacterial, Bacillus, fungal, and yeast communities of the three types of Daqu (mechanically prepared, manually prepared, and mixed prepared) used in Baiyunbian Company by reconditioning PCR-denaturing gradient gel electrophoresis (PCR-DGGE). The DGGE results showed that the microbes in the three types of Daqu were mainly thermotolerant and thermophilic microbes, and the most dominant bacterial species were Bacillus and Virgibacillus, followed by Lactobacillus and Trichococcus. Furthermore, the dominant fungi were found to be molds, such as Rasamsonia, Penicillium, Aspergillus, and Monascus, and the dominant yeasts were Saccharomyces cerevisiae, Saccharomycopsis fibuligera, Pichia anomala, and Debaryomyces hansenii. In general, the three types of Daqu showed slight differences in microbial communities, and the Shannon indexes (H') of the manually prepared and mechanically prepared Daqu were similar. The results suggest that mechanically prepared Daqu can replace manually prepared Daqu in liquor production, and this research provides useful information for liquor production and process improvement. PMID:24809292

  19. ANALYSIS ON COMPOSITION OF FOULANTS FROM ALKALINE WHEAT STRAW BLACK LIQUOR AND DISCUSSION ON ITS FORMING MECHANISM

    Institute of Scientific and Technical Information of China (English)

    Yuan-yuan Jia

    2004-01-01

    Analysis on foulants shows that: the elements(except for C, H and O) in foulants formed during evaporating alkaline wheat straw black liquor are Si,Ca, K, Na, Mg and Al; Si and Ca account for about 36% of the weight of foulants; The organic ingredients amout to about 20% of the foulant;Rhodesite (Ca,K,Na)8Si16O40 @llH2O is the main composition in foulants.The fouling mechanism of wheat black liquor is quite different from that of soft/hard wood black liquor,because the content of Si inside wheat straw black liquor is much more than that of soft/hard wood black liquor. Complex chemical reactions occur when evaporating wheat straw black liquor. The author considers that colloid H2SiO3 plays an important role in the process. The minerals produced by reactions between H2SiO3, with anion charges and positive ions, such as Ca2+, K+, Na+, etc. Further investigation on the process should be done.The fractal theory is used to analyze the fouling geometric texture. The fractal dimension values D of foulants are also calculated.

  20. ANALYSIS ON COMPOSITION OF FOULANTS FROM ALKALINE WHEAT STRAW BLACK LIQUOR AND DISCUSSION ON ITS FORMING MECHANISM

    Institute of Scientific and Technical Information of China (English)

    Yuan-yuanJia

    2004-01-01

    Analysis on foulants shows that: the elements (except for C, H and O) in foulants formed during evaporating alkaline wheat straw black liquor are Si,Ca, K, Na, Mg and AI; Si and Ca account for about 36% of the weight of foulants, The organic ingredients about to about 20% of the foulant; Rhodesite (Ca,K,Na)8Si16O40 ·11H2O is the main composition in foulants. The fouling mechanism of wheat black liquor is quite different from that of soft/hard wood black liquor, because the content of Si inside wheat straw black liquor is much more than that of soft/hard wood black liquor. Complex chemical reactions occur when evaporating wheat straw black liquor. The author considers that colloid H2SiO3 plays an important role in the process. The minerals produced by reactions between H2SiO3, with anion charges and positive ions, such as Ca2-, K-, Na-, etc. Further investigation on the process should be done. The fractal theory is used to analyze the fouling geometric texture. The fractal dimension values D of foulants are also calculated.

  1. Lignin Prepared by Ultrafiltration of Black Liquor : Investigation of Solubility, Viscosity, and Ash Content

    OpenAIRE

    Giummarella, Nicola; Lindgren, Christofer; Lindström, Mikael; Henriksson, Gunnar

    2016-01-01

    Technical lignin, which can be potentially obtained in large amounts as a by-product from kraft pulping, represents a potential resource for manufacturing fuels and chemicals. Upgrading of lignin, by lowering its molecular weight, is a valuable alternative to precipitation from black liquor, which occurs in the Lignoboost process. The solubility properties of Lignoboost lignin and filtered lignin in a number of technically feasible solvents were compared, and it was found that both lignins we...

  2. Analysing performance of bio-refinery systems by integrating black liquor gasification with chemical pulp mills

    OpenAIRE

    Naqvi, Muhammad Raza

    2012-01-01

    Mitigation of climate change and energy security are major driving forces for increased biomass utilization. The pulp and paper industry consumes a large proportion of the biomass worldwide including bark, wood residues, and black liquor. Due to the fact that modern mills have established infrastructure for handling and processing biomass, it is possible to lay foundation for future gasification based bio-refineries to poly-produce electricity, chemicals or bio-fuels together with pulp and pa...

  3. A Fuzzy Multi-attribute Decision Making Method for Sensory Evaluation of Tea Liquor

    OpenAIRE

    Haiping Ren; Wanzhen Liu

    2015-01-01

    The aim of this study is to propose a new sensory evaluation method of tea liquor. Sensory data are usually expressed with linguistic terms, which are more suitable than crisp numbers under this situation. The proposed evaluation method firstly transforms the linguistic terms into triangular fuzzy numbers and then develops an evaluation method based on the concept of TOPSIS. To illustrate the feasibility and practicability of the proposed method, an applied example is given to verify the new ...

  4. Development of hydrometallurgical leaching liquor regeneration process by capture of CO2 from pyrometallurgical flue gas

    OpenAIRE

    Wylock, Christophe; Antunano, Nestor; Arias, Pedro Luis; Haut, Benoît

    2013-01-01

    The steelmaking industry that uses electric arc furnaces (EAF) generates as its main residue EAF dust, which must be treated to recycle Zn, Pb and other metals to prevent environmental impacts. Waelz process is the most common technology for this purpose, generating concentrates of Zn and Pb oxides (called Waelz oxides). One of their many applications is the Zn production in Imperial Smelting furnaces. This work deals with the development of a regeneration process of leaching liquors used in ...

  5. Biocontrol of geosmin-producing Streptomyces spp. by two Bacillus strains from Chinese liquor.

    Science.gov (United States)

    Zhi, Yan; Wu, Qun; Du, Hai; Xu, Yan

    2016-08-16

    Streptomyces spp. producing geosmin have been regarded as the most frequent and serious microbial contamination causing earthy off-flavor in Chinese liquor. It is therefore necessary to control the Streptomyces community during liquor fermentation. Biological control, using the native microbiota present in liquor making, appears to be a better solution than chemical methods. The objective of this study was to isolate native microbiota antagonistic toward Streptomyces spp. and then to evaluate the possible action mode of the antagonists. Fourteen Bacillus strains isolated from different Daqu (the fermentation starter) showed antagonistic activity against Streptomyces sampsonii, which is one of the dominant geosmin producers. Bacillus subtilis 2-16 and Bacillus amyloliquefaciens 1-45 from Maotai Daqu significantly inhibited the growth of S. sampsonii by 57.8% and 84.3% respectively, and effectively prevented the geosmin production in the simulated fermentation experiments (inoculation ratio 1:1). To probe the biocontrol mode, the ability of strain 2-16 and 1-45 to produce antimicrobial metabolites and to reduce geosmin in the fermentation system was investigated. Antimicrobial substances were identified as lipopeptides by ultra-performance liquid chromatography tandem electrospray ionization/quadrupole-time-of-flight mass spectrometry (UPLC-ESI/Q-TOF MS) and in vitro antibiotic assay. In addition, strains 2-16 and 1-45 were able to remove 45% and 15% of the geosmin respectively in the simulated solid-state fermentation. This study highlighted the potential of biocontrol, and how the use of native Bacillus species in Daqu could provide an eco-friendly method to prevent growth of Streptomyces spp. and geosmin contamination in Chinese liquor fermentation.

  6. Neutralization of red mud with pickling waste liquor using Taguchi's design of experimental methodology.

    Science.gov (United States)

    Rai, Suchita; Wasewar, Kailas L; Lataye, Dilip H; Mishra, Rajshekhar S; Puttewar, Suresh P; Chaddha, Mukesh J; Mahindiran, P; Mukhopadhyay, Jyoti

    2012-09-01

    'Red mud' or 'bauxite residue', a waste generated from alumina refinery is highly alkaline in nature with a pH of 10.5-12.5. Red mud poses serious environmental problems such as alkali seepage in ground water and alkaline dust generation. One of the options to make red mud less hazardous and environmentally benign is its neutralization with acid or an acidic waste. Hence, in the present study, neutralization of alkaline red mud was carried out using a highly acidic waste (pickling waste liquor). Pickling waste liquor is a mixture of strong acids used for descaling or cleaning the surfaces in steel making industry. The aim of the study was to look into the feasibility of neutralization process of the two wastes using Taguchi's design of experimental methodology. This would make both the wastes less hazardous and safe for disposal. The effect of slurry solids, volume of pickling liquor, stirring time and temperature on the neutralization process were investigated. The analysis of variance (ANOVA) shows that the volume of the pickling liquor is the most significant parameter followed by quantity of red mud with 69.18% and 18.48% contribution each respectively. Under the optimized parameters, pH value of 7 can be achieved by mixing the two wastes. About 25-30% of the total soda from the red mud is being neutralized and alkalinity is getting reduced by 80-85%. Mineralogy and morphology of the neutralized red mud have also been studied. The data presented will be useful in view of environmental concern of red mud disposal. PMID:22751850

  7. Hydrometallurgical recovery of copper from leach liquor of polymetallic nodules in solvent extraction process

    Directory of Open Access Journals (Sweden)

    B. Pospiech

    2012-12-01

    Full Text Available Purpose: Purpose of this paper is to present the possibilities of copper(II recovery from the synthetic sulphate leach liquor containing cobalt(II, nickel(II and manganese(II.Design/methodology/approach: The investigations have been undertaken in order to determine the influence of major parameters on the extraction process of copper(II from the leach liquor of polymetallic manganese nodules. Copper(II ions were extracted with Kelex 100 and LIX 70 in kerosene. The effect of different parameters such as pH of aqueous phase, extractants concentration in the organic phase, concentration of sulphuric acid as the stripping reagent were investigated.Findings: The optimal conditions of metal ions selectivity extraction have been determined. Over 99% of Cu(II can be effectively extracted with 5% Kelex 100 and 10% LIX 70 at pH of 2.0 from model leach liquor in the presence of Co(II, Ni(II and Mn(II, while less than 10% of the other metals is transported to the organic phase. The selectivity of Cu(II extraction over Co(II, Ni(II and Mn(II with Kelex 100 depended upon the acidity of aqueous solution and the selectivity increased with decreasing of pH in the feed solution. Separation of Cu(II from these metal ions is very effective. Cu(II can be recovered successfully from the loaded organic phase with Kelex 100 through stripping with 2.0 M H2SO4.Practical implications: The results can be used during the hydrometallurgical recovery of metals from nodules on the industrial scale.Originality/value: The study on the solvent extraction of Cu(II using LIX 70 and Kelex 100 from leach liquor of polymetallic manganese nodules has not been reported yet. Conducting this research is therefore the most reasonable and necessary.

  8. EFFECT OF BORIC ACID ON THE EXTRACTION OF BASTNASITE LEACHING LIQUOR BY CYANEX 923

    Institute of Scientific and Technical Information of China (English)

    2000-01-01

    IntroductionIt is known that bastnasite is one of the mainsources of cerium. Bac it is still a problem forhydrometallurgy of bastnasite because of large amountof fluorine in the ore. Fltiorine in the bastnasiteleaching liquor forms precipitation with trivalent rareearths and leads to emulsion. So several roastingprocesses of bastnasite with alkali have been putforward and chelants have been added tO eliminate theinfluence of fluorinell-4]. The general chelant is boricacid. One new process with Cyanex 923151...

  9. Black liquor and the hangover effect: fish assemblage recovery dynamics following a pulse disturbance

    OpenAIRE

    Kyle R. Piller; Geheber, Aaron D

    2015-01-01

    Anthropogenic perturbations impact aquatic systems causing wide-ranging responses, from assemblage restructuring to assemblage recovery. Previous studies indicate the duration and intensity of disturbances play a role in the dynamics of assemblage recovery. In August 2011, the Pearl River, United States, was subjected to a weak black liquor spill from a paper mill which resulted in substantial loss of fish in a large stretch of the main channel. We quantified resilience and recovery of fish a...

  10. Electrochemical treatment of evaporated residue of soak liquor generated from leather industry

    Energy Technology Data Exchange (ETDEWEB)

    Boopathy, R.; Sekaran, G., E-mail: ganesansekaran@gmail.com

    2013-09-15

    Highlights: • Electrochemical treatment of evaporated residue of soak liquor (ERSL) generated in Tannery. • Copper coating on electrode surface and horizontal mounting of electrodes for ERSL treatment. • Electrochemical oxidation of organic pollutants under high saline condition. • The treated solution may be evaporated to dryness to get NaCl salt for hide/skin preservation. -- Abstract: The organic and suspended solids present in soak liquor, generated from leather industry, demands treatment. The soak liquor is being segregated and evaporated in solar evaporation pans/multiple effect evaporator due to non availability of viable technology for its treatment. The residue left behind in the pans/evaporator does not carry any reuse value and also faces disposal threat due to the presence of high concentration of sodium chloride, organic and bacterial impurities. In the present investigation, the aqueous evaporated residue of soak liquor (ERSL) was treated by electrochemical oxidation. Graphite/graphite and SS304/graphite systems were used in electrochemical oxidation of organics in ERSL. Among these, graphite/graphite system was found to be effective over SS304/graphite system. Hence, the optimised conditions for the electrochemical oxidation of organics in ERSL using graphite/graphite system was evaluated by response surface methodology (RSM). The mass transport coefficient (k{sub m}) was calculated based on pseudo-first order rate kinetics for both the electrode systems (graphite/graphite and SS304/graphite). The thermodynamic properties illustrated the electrochemical oxidation was exothermic and non-spontaneous in nature. The calculated specific energy consumption at the optimum current density of 50 mA cm{sup −2} was 0.41 kWh m{sup −3} for the removal of COD and 2.57 kWh m{sup −3} for the removal of TKN.

  11. Iron isotope characteristics of Hot Springs at Chocolate Pots, Yellowstone National Park.

    Science.gov (United States)

    Wu, Lingling; Brucker, Rebecca Poulson; Beard, Brian L; Roden, Eric E; Johnson, Clark M

    2013-11-01

    Chocolate Pots Hot Springs in Yellowstone National Park is a hydrothermal system that contains high aqueous ferrous iron [∼0.1 mM Fe(II)] at circumneutral pH conditions. This site provides an ideal field environment in which to test our understanding of Fe isotope fractionations derived from laboratory experiments. The Fe(III) oxides, mainly produced through Fe(II) oxidation by oxygen in the atmosphere, have high ⁵⁶Fe/⁵⁴Fe ratios compared with the aqueous Fe(II). However, the degree of fractionation is less than that expected in a closed system at isotopic equilibrium. We suggest two explanations for the observed Fe isotope compositions. One is that light Fe isotopes partition into a sorbed component and precipitate out on the Fe(III) oxide surfaces in the presence of silica. The other explanation is internal regeneration of isotopically heavy Fe(II) via dissimilatory Fe(III) reduction farther down the flow path as well as deeper within the mat materials. These findings provide evidence that silica plays an important role in governing Fe isotope fractionation factors between reduced and oxidized Fe. Under conditions of low ambient oxygen, such as may be found on early Earth or Mars, significantly larger Fe isotope variations are predicted, reflecting the more likely attainment of Fe isotope equilibrium associated with slower oxidation rates under low-O₂ conditions.

  12. Like Water for Chocolate: The Rewriting of the Female Experience and Its Parallels in Philippine History

    Directory of Open Access Journals (Sweden)

    Marikit Tara Alto Uychoco

    2012-06-01

    Full Text Available This article focuses on Laura Esquivel’s Like Water for Chocolate and reads the novel using the literary theories of the “new mestiza,” postcolonial theories, feminist theories, and historiographic metafiction. It seeks to find out how this novel rewrites the female experience of the Mexican Revolution, and the various techniques used in the rewriting of history. It reads the novel from a “new mestiza” feminist perspective, which enables the Filipina reader to find commonalities in the Mexican woman’s struggle in Mexican history and society, and finds ways to help her appreciate the Filipina’s struggle in Philippine history and society. The theories of historiographic metafiction are grounded in Linda Hutcheon’s theories about historiography, or the writing of history, and metafiction, or fiction that makes us aware of the craft of fiction. The theories regarding the “new mestiza” consciousness are from Gloria Anzaldua. This is a feminist theory that is contextualized on the historic oppression of women during Spanish colonization and its resulting patriarchal structures in society, and how women can seek to free themselves from such residual structures. Finally, the article touches upon a Filipina feminist perspective on the novel and what it signifies for the Philippine female experience.

  13. Achocolatados: análise química Chocolate drink powders: chemical analysis

    Directory of Open Access Journals (Sweden)

    Mércia de Freitas Eduardo

    2004-09-01

    Full Text Available Neste trabalho avaliaram-se propriedades químicas de achocolatados do mercado brasileiro, sendo estas os teores de lipídios, proteínas, cinzas, umidade, pH, teobromina e alcalóides totais. Estas propriedades são influenciadas principalmente pelo conteúdo de cacau em pó e pelo conteúdo dos ingredientes lácteos, como o leite em pó e o soro de leite em pó. Foi feito um comparativo entre as marcas de achocolatados, dando ênfase às grandes diferenças, quando existentes, entre os achocolatados dietéticos (para dietas de restrição de sacarose, frutose e glicose (dextrose e "light" (com redução de açúcares e os tradicionais.Some chemical properties of chocolate drink powders from Brazilian market, such as lipid, protein, ashes, moisture, pH, theobromine and total alkaloids content of the samples were evaluated. These properties are mainly influenced by cocoa powder content and by dairy products, such as milk powder and whey. A comparison among the brands, emphasizing their strong differences, when existing, among diet (without sugars and light (low sugar and the standard brands was made.

  14. Choosing between an apple and a chocolate bar: the impact of health and taste labels.

    Directory of Open Access Journals (Sweden)

    Suzanna E Forwood

    Full Text Available Increasing the consumption of fruit and vegetables is a central component of improving population health. Reasons people give for choosing one food over another suggest health is of lower importance than taste. This study assesses the impact of using a simple descriptive label to highlight the taste as opposed to the health value of fruit on the likelihood of its selection. Participants (N=439 were randomly allocated to one of five groups that varied in the label added to an apple: apple; healthy apple; succulent apple; healthy and succulent apple; succulent and healthy apple. The primary outcome measure was selection of either an apple or a chocolate bar as a dessert. Measures of the perceived qualities of the apple (taste, health, value, quality, satiety and of participant characteristics (restraint, belief that tasty foods are unhealthy, BMI were also taken. When compared with apple selection without any descriptor (50%, the labels combining both health and taste descriptors significantly increased selection of the apple ('healthy & succulent' 65.9% and 'succulent & healthy' 62.4%, while the use of a single descriptor had no impact on the rate of apple selection ('healthy' 50.5% and 'succulent' 52%. The strongest predictors of individual dessert choice were the taste score given to the apple, and the lack of belief that healthy foods are not tasty. Interventions that emphasize the taste attributes of healthier foods are likely to be more effective at achieving healthier diets than those emphasizing health alone.

  15. The chocolate-egg problem: Fabrication of thin elastic shells through coating

    Science.gov (United States)

    Lee, Anna; Marthelot, Joel; Brun, Pierre-Thomas; Reis, Pedro M.

    2015-03-01

    We study the fabrication of thin polymeric shells based on the coating of a curved surface by a viscous fluid. Upon polymerization of the resulting thin film, a slender solid structure is delivered after demolding. This technique is extensively used, empirically, in manufacturing, where it is known as rotational molding, as well as in the food industry, e.g. for chocolate-eggs. This problem is analogous to the Landau-Levich-Derjaguin coating of plates and fibers and Bretherton's problem of film deposition in cylindrical channels, albeit now on a double-curved geometry. Here, the balance between gravity, viscosity, surface tension and polymerization rate can yield a constant thickness film. We seek to identify the physical ingredients that govern the final film thickness and its profile. In our experiments using organosilicon, we systematically vary the properties of the fluid, as well as the curvature of the substrate onto which the film is coated, and characterize the final thickness profile of the shells. A reduced model is developed to rationalize the process.

  16. Cracking the chocolate egg problem: polymeric films coated on curved substrates

    Science.gov (United States)

    Brun, Pierre-Thomas; Lee, Anna; Marthelot, Joel; Balestra, Gioele; Gallaire, François; Reis, Pedro

    2015-11-01

    Inspired by the traditional chocolate egg recipe, we show that pouring a polymeric solution onto spherical molds yields a simple and robust path of fabrication of thin elastic curved shells. The drainage dynamics naturally leads to uniform coatings frozen in time as the polymer cures, which are subsequently peeled off their mold. We show how the polymer curing affects the drainage dynamics and eventually selects the shell thickness and sets its uniformity. To this end, we perform coating experiments using silicon based elastomers, Vinylpolysiloxane (VPS) and Polydimethylsiloxane (PDMS). These results are rationalized combining numerical simulations of the lubrication flow field to a theoretical model of the dynamics yielding an analytical prediction of the formed shell characteristics. In particular, the robustness of the coating technique and its flexibility, two critical features for providing a generic framework for future studies, are shown to be an inherent consequence of the flow field (memory loss). The shell structure is both independent of initial conditions and tailorable by changing a single experimental parameter.

  17. Effect of cinnamon powder addition during conching on the flavor of dark chocolate mass.

    Science.gov (United States)

    Albak, F; Tekin, A R

    2015-04-01

    In the present study, refined dark chocolate mix was conched with the addition of finely powdered cinnamon in a laboratory-style conching machine to evaluate its aroma profile both analytically and sensorially. The analytical determinations were carried out by a combination of solid phase micro extraction (SPME)-gas chromatography (GC)-mass spectroscopy (MS) and-olfactometry(O), while the sensory evaluation was made with trained panelists. The optimum conditions for the SPME were found to be CAR/PDMS as the fiber, 60 °C as the temperature, and 60 min as the time. SPME analyses were carried out at 60 °C for 60 min with toluene as an internal standard. 26 compounds were monitored before and after conching. The unconched sample had a significantly higher fruity odor value than the conched sample. This new product was highly acceptable according to the overall inclination test. However some of textural properties, such as coarseness, and hardness were below the general preference. PMID:25829576

  18. Qualitative and Quantitative Analysis of Flower Pigments in Chocolate Cosmos, Cosmos atrosanguineus, and its Hybrids.

    Science.gov (United States)

    Amamiya, Kotarou; Iwashina, Tsukasa

    2016-01-01

    Two major anthocyanins, cyanidin 3-O-glucoside and 3-O-rutinoside, were isolated from the black flowers of Cosmos atrosanguineus cultivar 'Choco Mocha', together with three minor anthocyanins, cyanidin 3-O-malonylglucoside, pelargonidin 3-O-glucoside and 3-O-rutinoside. A chalcone, butein 4'-O-glucoside and three minor flavanones were isolated from the red flowers of C. atrosanguineis x C. sulphureus cultivar 'Rouge Rouge'. The anthocyanins and chalcone accumulation of cultivar 'Choco Mocha' and its hybrid cultivars 'Brown Rouge', 'Forte Rouge', 'Rouge Rouge' and 'Noel Rouge' was surveyed by quantitative HPLC. Total anthocyanins of black flower cultivars 'Choco Mocha' and 'Brown Rouge' were 3-4-folds higher than that of the red flower cultivar 'Noel Rouge'. On the other hand, total chalcone of 'Noel Rouge' was 10-77-folds higher compared with those of other cultivars, 'Brown Rouge', 'Forte Rouge' and 'Rouge Rouge'. It was shown that the flower color variations from red to black of Chocolate Cosmos and its hybrids are due to the difference in the relative amounts of anthocyanins and chalcone.

  19. Formation of chocolate-tablet boudins: Results from scaled analogue models

    Science.gov (United States)

    Zulauf, J.; Zulauf, G.; Göttlich, J.; Peinl, M.

    2014-11-01

    We used power-law viscous plasticine as a rock analogue to simulate chocolate tablet boudinage of rocks undergoing dislocation creep. A competent plasticine layer, oriented perpendicular to the main shortening direction, Z, underwent two phases of plane strain in a weaker plasticine matrix, with the principal stretching axis, X, and the axis of no-change, Y, replacing each other from the first to the second phase. In each phase of plane strain, boudinage was controlled by an initial phase of viscous necking followed by extension fracture along the neck domain. Increase in the magnitude of finite strain (e) and decrease in layer thickness (Hi) result in a decrease in the boudin width (Wa) and an increase in the number of boudins (N). Given the viscosity ratio between layer and matrix (m) is higher than ca. 5, the number of boudins decreases and the boudin width increases with increasing values of m. An unexpected result of the present study is that in each experiment, the number of boudins was significantly higher during the second phase of plane strain. This difference should be related to additional drag of the matrix plasticine on the stiff layer in the neck domains formed during the first phase of boudinage. The aspect ratio of the second generation of boudins (Wd = Wa/Hi) is compatible with aspect ratios of natural boudins and with aspect ratios calculated using analytical solutions.

  20. Iron isotope characteristics of Hot Springs at Chocolate Pots, Yellowstone National Park.

    Science.gov (United States)

    Wu, Lingling; Brucker, Rebecca Poulson; Beard, Brian L; Roden, Eric E; Johnson, Clark M

    2013-11-01

    Chocolate Pots Hot Springs in Yellowstone National Park is a hydrothermal system that contains high aqueous ferrous iron [∼0.1 mM Fe(II)] at circumneutral pH conditions. This site provides an ideal field environment in which to test our understanding of Fe isotope fractionations derived from laboratory experiments. The Fe(III) oxides, mainly produced through Fe(II) oxidation by oxygen in the atmosphere, have high ⁵⁶Fe/⁵⁴Fe ratios compared with the aqueous Fe(II). However, the degree of fractionation is less than that expected in a closed system at isotopic equilibrium. We suggest two explanations for the observed Fe isotope compositions. One is that light Fe isotopes partition into a sorbed component and precipitate out on the Fe(III) oxide surfaces in the presence of silica. The other explanation is internal regeneration of isotopically heavy Fe(II) via dissimilatory Fe(III) reduction farther down the flow path as well as deeper within the mat materials. These findings provide evidence that silica plays an important role in governing Fe isotope fractionation factors between reduced and oxidized Fe. Under conditions of low ambient oxygen, such as may be found on early Earth or Mars, significantly larger Fe isotope variations are predicted, reflecting the more likely attainment of Fe isotope equilibrium associated with slower oxidation rates under low-O₂ conditions. PMID:24219169

  1. Qualitative and Quantitative Analysis of Flower Pigments in Chocolate Cosmos, Cosmos atrosanguineus, and its Hybrids.

    Science.gov (United States)

    Amamiya, Kotarou; Iwashina, Tsukasa

    2016-01-01

    Two major anthocyanins, cyanidin 3-O-glucoside and 3-O-rutinoside, were isolated from the black flowers of Cosmos atrosanguineus cultivar 'Choco Mocha', together with three minor anthocyanins, cyanidin 3-O-malonylglucoside, pelargonidin 3-O-glucoside and 3-O-rutinoside. A chalcone, butein 4'-O-glucoside and three minor flavanones were isolated from the red flowers of C. atrosanguineis x C. sulphureus cultivar 'Rouge Rouge'. The anthocyanins and chalcone accumulation of cultivar 'Choco Mocha' and its hybrid cultivars 'Brown Rouge', 'Forte Rouge', 'Rouge Rouge' and 'Noel Rouge' was surveyed by quantitative HPLC. Total anthocyanins of black flower cultivars 'Choco Mocha' and 'Brown Rouge' were 3-4-folds higher than that of the red flower cultivar 'Noel Rouge'. On the other hand, total chalcone of 'Noel Rouge' was 10-77-folds higher compared with those of other cultivars, 'Brown Rouge', 'Forte Rouge' and 'Rouge Rouge'. It was shown that the flower color variations from red to black of Chocolate Cosmos and its hybrids are due to the difference in the relative amounts of anthocyanins and chalcone. PMID:26996024

  2. Green chemicals from pulp production black liquor by partial wet oxidation.

    Science.gov (United States)

    Muddassar, Hassan Raja; Melin, Kristian; de Villalba Kokkonen, Daniela; Riera, Gerard Viader; Golam, Sarwar; Koskinen, Jukka

    2015-11-01

    To reduce greenhouse gas emissions, more sustainable sources of energy, fuel and chemicals are needed. Biomass side streams such as black liquor, which is a by-product of pulp production, has the potential to be used for this purpose. The aim of the study was the production of carboxylic acids, such as lactic acid, formic acid and acetic acid, from kraft and non-wood black liquor. The processes studied were partial wet oxidation (PWO) and catalytic partial wet oxidation (CPWO). The results show that the yield of carboxylic acid is higher when treated by PWO than the results from CPWO at temperatures of 170 °C and 230 °C. The results shows that the PWO process can increase the yield of carboxylic acids and hydroxy acids in black liquor, reduce lignin content and decrease pH, which makes further separation of the acids more favourable. The hydroxy acids are valuable raw materials for biopolymers, and acetic acid and formic acid are commonly used chemicals conventionally produced from fossil feedstock. PMID:26377325

  3. Enzymes extracted from apple peels have activity in reducing higher alcohols in Chinese liquors.

    Science.gov (United States)

    Han, Qi'an; Shi, Junling; Zhu, Jing; Lv, Hongliang; Du, Shuangkui

    2014-10-01

    As the unavoidable byproducts of alcoholic fermentation, higher alcohols are unhealthy compounds widespread in alcoholic drinks. To investigate the activity of apple crude enzymes toward higher alcohols in liquors, five kinds of apple peels, namely, Fuji, Gala, Golden Delicious, Red Star, and Jonagold, were chosen to prepare enzymes, and three kinds of Chinese liquors, namely, Xifeng (containing 45% ethanol), Taibai (containing 50% ethanol), and Erguotou (containing 56% ethanol), were tested. Enzymes were prepared in the forms of liquid solution, powder, and immobilized enzymes using sodium alginate (SA) and chitosan. The treatment was carried out at 37 °C for 1 h. The relative amounts of different alcohols (including ethanol, 1-propanol, isobutanol, 1-butanol, isoamylol, and 1-hexanol) were measured using gas chromatography (GC). Conditions for preparing SA-immobilized Fuji enzymes (SA-IEP) were optimized, and the obtained SA-IEP (containing 0.3 g of enzyme) was continuously used to treat Xifeng liquor eight times, 20 mL per time. Significant degradation rates (DRs) of higher alcohols were observed at different degrees, and it also showed enzyme specificity according to the apple varieties and enzyme preparations. After five repeated treatments, the DRs of the optimized Fuji SA-IEP remained 70% for 1-hexanol and >15% for other higher alcohols.

  4. Electrocoagulation treatment of black liquor from soda-AQ pulping of wheat straw.

    Science.gov (United States)

    Rastegarfar, N; Behrooz, R; Bahramifar, N

    2015-02-01

    The effect of electrocoagulation treatment was investigated on black liquor from soda-anthraquinone (AQ) pulping of wheat straw. Removal of phenol, chemical oxygen demand (COD), color, total suspended solids (TSS), total dissolved solids (TDS), and total solids (TS) from black liquor was investigated at different current densities by using aluminum electrodes at various electrolysis times (10, 25, 40, 55, and 70 min) and pH levels (3, 5, 7, 9, and 10.5). It was observed that at 16 V, electrolysis time of 55 min and current density of 61.8 mA/cm(2) were sufficient for the removal of the pollutants. Energy consumption was evaluated as an important cost-relation parameter. Results showed that the electrocoagulation treatment reduced color intensity from the high initial value of 18,750 to 220 PCU. This was strongly influenced by the pH level of the wastewater. In addition, it was found that the removal efficiency increased with increasing of current density. The maximum efficiencies for removal were 98.8, 81, 80, 92, 61, and 68 % for color, phenol, COD, TSS, TDS, and TS, respectively. The lowest energy consumption values were obtained at neutral pH after 55 min. Electrocoagulation was found to be an effective, simple, and low-cost technique to treat black liquor.

  5. 白酒外包装的新应用%New Application of Liquor Packaging

    Institute of Scientific and Technical Information of China (English)

    江贤贵

    2012-01-01

    With the development of the liquor industry,market competition is becoming furious.The homogenization of inner quality has forced the liquor enterprises pay more attention to the product packaging.In order to meet the colorful packaging and outstanding personality requirements,micro-flute box and flexographic printing have been used for liquor packaging and printing.The moderate but quality packaging not only realized the beauty,but also had certain environment value.%随着白酒业的发展,市场竞争也进入了白热化程度,因为内在品质的同质化,迫使各酒企更加重视产品的外包装,为了满足外包装丰富多彩和个性突出的要求,微型楞盒和柔版印刷开始用于白酒包装印刷,而它们的应用既可以实现色美但不唯美、适度但不过度的优质外包装产品,又有一定的环保价值。

  6. Community of environmental streptomyces related to geosmin development in Chinese liquors.

    Science.gov (United States)

    Du, Hai; Lu, Hu; Xu, Yan; Du, Xiaowei

    2013-02-13

    Diverse Streptomyces species act as geosmin producers in the Chinese liquor-making process. In this paper, the ecology of these Streptomyces species was analyzed using denaturing gradient gel electrophoresis (DGGE) of amplified Actinobacteria -specified rDNA. The result showed that Streptomyces were widely distributed during Daqu incubation, and multiple processing, geographic, and climate factors can affect their distribution and diversity. The genes associated with geosmin production were characterized in four geosmin-producing Streptomyces strains, all of which were isolated from geosmin-contaminated Daqu. On the basis of this information, a real-time PCR method was developed, enabling the detection of traces of Streptomyces in complex solid-state matrices. The primer was targeted at the gene coding for geosmin synthase (geoA). The real-time PCR method was found to be specific for geosmin-producing Streptomyces and did not show any cross-reactivity with geosmin-negative isolates, which are frequently present in the Chinese liquor-brewing process. Quantification of geoA in the Chinese liquor-making process could permit the monitoring of the level of geosmin producers prior to the occurrence of geosmin production. Comparison of the qPCR results based on the gene encoding geosmin synthase and Actinobacteria-specified rDNA showed that about 1-10% of the Actinobacteria carry the geosmin synthesis gene.

  7. Pretreatment of spent sulphite liquor via ultrafiltration and nanofiltration for bio-based succinic acid production.

    Science.gov (United States)

    Pateraki, Chrysanthi; Ladakis, Dimitrios; Stragier, Lutgart; Verstraete, Willy; Kookos, Ioannis; Papanikolaou, Seraphim; Koutinas, Apostolis

    2016-09-10

    Ultrafiltration and nanofiltration of spent sulphite liquor (SSL) has been employed to evaluate the simultaneous production of lignosulphonates and bio-based succinic acid using the bacterial strains Actinobacillus succinogenes and Basfia succiniciproducens. Ultrafiltration with membranes of 10, 5 and 3kDa molecular weight cut-off results in significant losses of lignosulphonates (26-50%) in the permeate stream, while nanofiltration using membrane with 500Da molecular weight cut-off results in high retention yields of lignosulphonates (95.6%) in the retentate stream. Fed-batch bioreactor cultures using permeates from ultrafiltrated SSL resulted in similar succinic acid concentration (27.5g/L) and productivity (0.4g/L/h) by both strains. When permeates from nanofiltrated SSL were used, the strain B. succiniciproducens showed the highest succinic acid concentration (33.8g/L), yield (0.58g per g of consumed sugars) and productivity (0.48g/L/h). The nanofiltration of 1t of thick spent sulphite liquor could lead to the production of 306.3kg of lignosulphonates and 52.7kg of succinic acid, whereas the ultrafiltration of 1t of thick spent sulphite liquor using a 3kDa membrane could result in the production of 237kg of lignosulphonates and 71.8kg of succinic acid when B. succiniproducens is used in both cases. PMID:27374402

  8. The Effect of Iron Salt on Anaerobic Digestion and Phosphate Release to Sludge Liquor

    Directory of Open Access Journals (Sweden)

    Svetlana Ofverstrom

    2011-12-01

    Full Text Available Iron salts are used at wastewater treatment plants (WWTPs for several reasons: for removing chemical phosphorus, preventing from struvite formation and reducing the content of hydrogen sulfide (H2S in biogas. Anaerobic digestion is a common scheme for sludge treatment due to producing biogas that could be used as biofuel. Laboratory analysis has been carried out using anaerobic digestion model W8 (Armfield Ltd, UK to investigate any possible effect of adding FeCl3 on the anaerobic digestion of primary sludge (PS and waste activated sludge (WAS mixture as well as on releasing phosphates to digested sludge liquor. The obtained results showed that FeCl3 negatively impacted the anaerobic digestion process by reducing the volume of produced biogas. Fe-dosed sludge (max produced 30% less biogas. Biogas production from un-dosed and Fe-dosed sludge (min was similar to the average of 1.20 L/gVSfed. Biogas composition was not measured during the conducted experiments. Phosphorus content in sludge liquor increased at an average of 38% when digesting sludge without ferric chloride dosing. On the contrary, phosphate content in sludge liquor from digested Fe-dosed sludge decreased by approx. 80%.

  9. Uranium and thorium determination in Santa Quiteria liquor by ICP-OES analysis

    Energy Technology Data Exchange (ETDEWEB)

    Pedro Junior, A.; Rezende, Paulo R.; Carvalho, Leonel M.; Ferreira, Elizabeth de Massena, E-mail: apjunior@ien.gov.b [Instituto de Engenharia Nuclear (IEN/CNEN-RJ), Rio de Janeiro, RJ (Brazil)

    2009-07-01

    The mineral source of Itataia located in Santa Quiteria (Ceara/Brazil) is a phosphorus uraniferous one, where uranium occurs in collophanite (fluoroapatite) form. Phosphate minerals of the apatite family make possible the uses of uranium as a byproduct. The sulfuric leaching of the phosphate rock in order to obtain phosphoric acid also permits uranium recovery. Thus, the liquor coming from the leaching contains high levels of phosphoric acid as well as elements like Mg, Fe, U, Zr, Th and some rare earths in significant concentrations. The direct determination of U and Th content of this liquor is essential to a rapid response in the uranium separation and purification together process by solvent extraction, aiming its use for commercial purposes, as nuclear industry fuel. In this study U and Th were determined by Inductively Coupled Plasma Spectrometry (ICP-OES) in several samples of liquor, in high concentrations of H{sub 3}PO{sub 4} in environment. Several ratios of U/Th and H{sub 3}PO{sub 4} concentrations were studied, in order to find the optimal conditions for the direct determination of U and Th, without need to prior separation. (author)

  10. Evaluation of treated black liquor used as dispersant of concentrated coal-water slurry

    Energy Technology Data Exchange (ETDEWEB)

    Mingsong Zhou; Qian Kong; Bing Pan; Xueqing Qiu; Dongjie Yang; Hongming Lou [South China University of Technology, Guangzhou (China). State Key Laboratory of Pulp and Paper Engineering

    2010-03-15

    The paper making waste liquor is a great water pollution source and much work has been done over the years to overcome this challenge. We present here a solution of black liquor used as dispersant of coal-water slurry (abbreviated as CWS) following chemical treatment. The treated black liquor (abbreviated as TBL) is used to prepare CWS for three bituminous coals, and the factors influencing its dispersing ability and the properties of CWS are investigated. The results show that the increasing sulfonating agent and formaldehyde dosage increase the sulfonic group content while reducing the molecular weight of TBL. The comparison with a naphthalene dispersant shows that TBL has a similar or better dispersing ability, and the large quantity of sulfonic groups engrafted in lignin molecules and the markedly increase of molecular weight are considered the key reason for the excellent performance of TBL. Moreover, the change of the molecular configuration from globular to flocculent in solution observed by TEM is also considered as an important reason for the excellent dispersing effect of TBL for CWS. 25 refs., 6 figs., 7 tabs.

  11. [The Near Infrared Spectral Bands Optimal Selection in the Application of Liquor Fermented Grains Composition Analysis].

    Science.gov (United States)

    Xiong, Ya-ting; Li, Zong-peng; Wang, Jian; Zhang, Ying; Wang, Shu-jun; Yin, Jian-jun; Song, Quan-hou

    2016-01-01

    In order to improve the technical level of the rapid detection of liquor fermented grains, in this paper, use near infrared spectroscopy technology to quantitative analysis moisture, starch, acidity and alcohol of liquor fermented grains. Using CARS, iPLS and no information variable elimination method (UVE), realize the characteristics of spectral band selection. And use the multiple scattering correction (MSC), derivative and standard normal variable transformation (SNV) pretreatment method to optimize the models. Establish models of quantitative analysis of fermented grains by PLS, and in order to select the best modeling method, using R2, RMSEP and optimal number of main factors to evaluate models. The results showed that the band selection is vital to optimize the model and CARS is the best optimization of the most significant effect. The calculation results showed that R2 of moisture, starch, acidity and alcohol were 0.885, 0.915, 0.951, 0.885 respectively and RMSEP of moisture, starch, acidity and alcohol were 0.630, 0.519, 0.228, 0.234 respectively. After optimization, the model prediction effect is good, the models can satisfy the requirement of the rapid detection of liquor fermented grains, which has certain reference value in the practical. PMID:27228746

  12. New Advanced Technology on Waste Resourcelization of the Black Pulping Liquor

    Institute of Scientific and Technical Information of China (English)

    ZHOU Yi; HAN Yuan-yuan; ZHANG Dong-xiang

    2007-01-01

    Combining the characteristics of the black pulping liquor that contains a lot of lignin and other biomass resources, the technology of comprehensive waste utilization is employed. The reconstructive preparation of modified urea-formaldehyde glue by adding black pulping liquor and the application in extruding the medium density fibre board using this modified urea-formaldehyde glue is researched. Results show that when applying the preparation technology that alkaline reaction and then weak acid reaction, the appropriate preparation process is as follows: the adding urea process is divided into three stages (proportion 2∶1∶1); the pH value is 8.0, and the reaction time is 40min in the addition reaction stage; the pH value will be naturally reduced to 3.5-5.0, and the reaction time is 45min in the aggregation reaction stage; the pH value is 8.0 in the urea complement stage. And the optimal condition of the reconstructive preparation the modified urea-formaldehyde glue is adding the condensed black pulping liquor after hydroxymethylation in the beginning of polycondensation reaction by 5% proportion. The application in extruding medium density fibre board with this modified urea-fosmaldehyde glue is proved feasible.

  13. Bombom para dietas especiais: avaliação química e sensorial Chocolate confectionery for special purposes: chemical and sensorial evaluation

    Directory of Open Access Journals (Sweden)

    Marissol Richter

    2007-03-01

    Full Text Available Bombom é o produto constituído por massa de chocolate ou por um núcleo formado de recheios diversos, recobertos por uma camada de chocolate. Alimentos para fins especiais (diet são aqueles nos quais ocorrem modificações no conteúdo de nutrientes, adequados à utilização em dietas diferenciadas. O termo light pode ser utilizado quando for cumprido o atributo de redução mínima de 25% no valor energético total ou no conteúdo de nutrientes de alimentos comparados. Foram desenvolvidos um bombom controle e formulações de bombons diet/light, sendo apenas uma formulação selecionada para estudo. Um bombom comercial foi utilizado como referência. Foram elaboradas análises químicas (obtenção do valor calórico e análise sensorial (teste de aceitação com escala hedônica híbrida para avaliação dos produtos. A substituição dos açúcares por edulcorantes e agentes de corpo foi satisfatória, assim como o uso do substituto de gordura Benefat®. Na análise sensorial, o bombom especial obteve altos níveis de intenção de compra, podendo nesta análise ser considerado como um produto de grande potencial de mercado.Chocolate confectionery is a product consisting of either chocolate mass or a nucleus containing several fillings covered with a chocolate layer. Foods for special purposes are those in which modifications are made in what is related to the nutrients content, adapted to the utilization in differentiated diets. The term light is applied to a product providing it fulfils the attribute of a 25% minimum reduction in the total energetic value or nutrients content if compared to a similar, standard product. Two series of chocolate confectionery samples were prepared: a control sample and ten diet and light formulations, and one of these formulations was selected. A commercial chocolate confectionery was used as reference. The chocolate confectionery samples (control and special were compared using chemical and sensorial

  14. Xylitol production from xylose mother liquor: a novel strategy that combines the use of recombinant Bacillus subtilis and Candida maltosa

    Science.gov (United States)

    2011-01-01

    Background Xylose mother liquor has high concentrations of xylose (35%-40%) as well as other sugars such as L-arabinose (10%-15%), galactose (8%-10%), glucose (8%-10%), and other minor sugars. Due to the complexity of this mother liquor, further isolation of xylose by simple method is not possible. In China, more than 50,000 metric tons of xylose mother liquor was produced in 2009, and the management of sugars like xylose that present in the low-cost liquor is a problem. Results We designed a novel strategy in which Bacillus subtilis and Candida maltosa were combined and used to convert xylose in this mother liquor to xylitol, a product of higher value. First, the xylose mother liquor was detoxified with the yeast C. maltosa to remove furfural and 5-hydromethylfurfural (HMF), which are inhibitors of B. subtilis growth. The glucose present in the mother liquor was also depleted by this yeast, which was an added advantage because glucose causes carbon catabolite repression in B. subtilis. This detoxification treatment resulted in an inhibitor-free mother liquor, and the C. maltosa cells could be reused as biocatalysts at a later stage to reduce xylose to xylitol. In the second step, a recombinant B. subtilis strain with a disrupted xylose isomerase gene was constructed. The detoxified xylose mother liquor was used as the medium for recombinant B. subtilis cultivation, and this led to L-arabinose depletion and xylose enrichment of the medium. In the third step, the xylose was further reduced to xylitol by C. maltosa cells, and crystallized xylitol was obtained from this yeast transformation medium. C. maltosa transformation of the xylose-enriched medium resulted in xylitol with 4.25 g L-1·h-1 volumetric productivity and 0.85 g xylitol/g xylose specific productivity. Conclusion In this study, we developed a biological method for the purification of xylose from xylose mother liquor and subsequent preparation of xylitol by C. maltosa-mediated biohydrogenation of xylose

  15. Xylitol production from xylose mother liquor: a novel strategy that combines the use of recombinant Bacillus subtilis and Candida maltosa

    Directory of Open Access Journals (Sweden)

    Jiang Mingguo

    2011-02-01

    Full Text Available Abstract Background Xylose mother liquor has high concentrations of xylose (35%-40% as well as other sugars such as L-arabinose (10%-15%, galactose (8%-10%, glucose (8%-10%, and other minor sugars. Due to the complexity of this mother liquor, further isolation of xylose by simple method is not possible. In China, more than 50,000 metric tons of xylose mother liquor was produced in 2009, and the management of sugars like xylose that present in the low-cost liquor is a problem. Results We designed a novel strategy in which Bacillus subtilis and Candida maltosa were combined and used to convert xylose in this mother liquor to xylitol, a product of higher value. First, the xylose mother liquor was detoxified with the yeast C. maltosa to remove furfural and 5-hydromethylfurfural (HMF, which are inhibitors of B. subtilis growth. The glucose present in the mother liquor was also depleted by this yeast, which was an added advantage because glucose causes carbon catabolite repression in B. subtilis. This detoxification treatment resulted in an inhibitor-free mother liquor, and the C. maltosa cells could be reused as biocatalysts at a later stage to reduce xylose to xylitol. In the second step, a recombinant B. subtilis strain with a disrupted xylose isomerase gene was constructed. The detoxified xylose mother liquor was used as the medium for recombinant B. subtilis cultivation, and this led to L-arabinose depletion and xylose enrichment of the medium. In the third step, the xylose was further reduced to xylitol by C. maltosa cells, and crystallized xylitol was obtained from this yeast transformation medium. C. maltosa transformation of the xylose-enriched medium resulted in xylitol with 4.25 g L-1·h-1 volumetric productivity and 0.85 g xylitol/g xylose specific productivity. Conclusion In this study, we developed a biological method for the purification of xylose from xylose mother liquor and subsequent preparation of xylitol by C. maltosa

  16. Avaliação sensorial de pudins de chocolate com açúcar e dietéticos por perfil livre Sensory evaluation of sweetened and dietetic chocolate puddings by free-choice profile

    Directory of Open Access Journals (Sweden)

    Ana Paula Vital de Oliveira

    2010-02-01

    Full Text Available Perfil Livre, uma técnica sensorial descritiva, foi utilizada na caracterização de três amostras de pudins com açúcar e cinco de pudins dietéticos comerciais. Quatorze provadores realizaram o levantamento de atributos pelo método Rede. Foram elaborados para cada provador, as listas de definições de atributos e as fichas de avaliação, empregando escala não estruturada. Utilizou-se a Análise Procrustes Generalizada para tratamento dos dados. Foram ainda determinados o perfil de textura instrumental e a cor. Foi obtida boa discriminação e os pudins foram caracterizados com base, principalmente, nos atributos cor marrom, sinérese, aroma e sabor de chocolate, sabor residual, firmeza e cremosidade. A técnica de Perfil livre mostrou-se eficiente para discriminação sensorial das amostras estudadas considerando-se atributos de aparência, sabor, odor e textura.Free-choice profile, a descriptive sensory technique, was applied to develop the profile for three regular and five dietetic commercial chocolate puddings. Fourteen panelists were selected using triangular tests, and the Grid method was used to obtain the descriptors. Besides, individual lists, definitions of the attributes, and score sheets, where each attribute was scored on an unstructured scale, were made for the assessors. The Generalized Procrustes Analysis was applied to data. Instrumental texture profile and color were also determined. Good discrimination was observed between the samples. Puddings were mainly characterized by brown color, sineresis, chocolate aroma and flavor, aftertaste, firmness and creaminess. Free-choice profiling was efficient to discriminate studied samples considering appearance, aroma, flavor and texture attributes.

  17. Desilication of spent liquors derived from alkaline pulping of non-wood plant fibres. Compendium on low- and non-waste technology. Addendum. Monograph

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1984-02-22

    Removal of silica from spent liquors of alkaline non-wood plant fiber pulping. When using non-wood annual plant as raw material for pulping a considerable amount of silica (SiO2) is carried into the process, which prohibits recycling of the quick lime to the causticizing process. The desilication of the black liquor requires steam boiler flue gas as the only reagent. Precipitated matter is separated from the liquor by means of conventional mechanical systems.

  18. Viabilidad de una bacteria láctica encapsulada e incorporada en una matriz de cobertura de chocolate

    Directory of Open Access Journals (Sweden)

    Estefania García Gonzalez

    2015-05-01

    Full Text Available Título en ingles: Viability of encapsulated lactic bacteria added in a matrix of chocolate coverageTítulo corto: Cobertura de chocolate probióticaResumen: Se evaluó la viabilidad durante el almacenamiento de Weissella confusa incorporada en una matriz de cobertura de chocolate. La bacteria probiótica se encapsuló empleando tres materiales de pared, gel de Aloe vera, gel Aloe vera + Almidón al 10 % y gel de Aloe vera + Almidón al 15 % y células libres como control. Posteriormente se liofilizó. La bacteria probiótica encapsulada, se incorporó en una matriz de cobertura de chocolate. Los chips se empacaron y almacenaron durante 5 semanas a 4 °C, cada semana se midieron cambios en la viabilidad de la bacteria probiótica y en la actividad de agua. En la quinta semana, los chips se sometieron a condiciones simuladas de jugos intestinales. Durante el almacenamiento los chips mantuvieron su carácter probiótico (>106 UFC/g, sin embargo, cuando la bacteria probiótica se encapsuló en gel aloe vera, se obtuvo mayor número de bacterias probióticas vivas dentro de la matriz sólida (2,1x108 UFC/g. La actividad de agua varió de 0,470 a 0,810. La bacteria probiótica permaneció viva por 2 horas en medios simulados de jugos intestinales, lo cual ratifica que la matriz sólida y los medios de encapsulación seleccionados son adecuados para el desarrollo de productos sólidos probióticos ricos en grasa vegetal.Palabras clave: probiótico, chip, encapsulación, Aloe, almidón, viabilidad celular.Abstract: Viability during storage of Weissella confusa incorporated in a chocolate coating matrix was evaluated. Probiotic bacteria was encapsulated using three wall materials, Aloe vera gel, Aloe vera gel + 10 % starch and aloe vera gel + 15 % starch and free cells as control. Subsequently lyophilized. Probiotic bacteria encapsulated, was incorporated into a chocolate coating matrix. The chips were packed and stored for 5 weeks at 4 °C, were

  19. Xylitol production from xylose mother liquor: a novel strategy that combines the use of recombinant Bacillus subtilis and Candida maltosa

    OpenAIRE

    Jiang Mingguo; Lv Jiyang; Wang Ben; Cheng Hairong; Lin Shuangjun; Deng Zixin

    2011-01-01

    Abstract Background Xylose mother liquor has high concentrations of xylose (35%-40%) as well as other sugars such as L-arabinose (10%-15%), galactose (8%-10%), glucose (8%-10%), and other minor sugars. Due to the complexity of this mother liquor, further isolation of xylose by simple method is not possible. In China, more than 50,000 metric tons of xylose mother liquor was produced in 2009, and the management of sugars like xylose that present in the low-cost liquor is a problem. Results We d...

  20. The emissions of monoaromatic hydrocarbons from small polymeric toys placed in chocolate food products.

    Science.gov (United States)

    Marć, Mariusz; Formela, Krzysztof; Klein, Marek; Namieśnik, Jacek; Zabiegała, Bożena

    2015-10-15

    The article presents findings on the emissions of selected monoaromatic hydrocarbons from children's toys placed in chocolate food products. The emission test system involved the application of a new type of microscale stationary emission chamber, μ-CTE™ 250. In order to determine the type of the applied polymer in the manufacture of the tested toys, Fourier transform infrared spectroscopy and thermogravimetric analysis coupled with differential scanning calorimetry were used. It was found that the tested toy components or the whole toys (figurines) are made of two main types of polymers: polyamide and acrylonitrile-butadiene-styrene copolymer. Total number of studied small polymeric toys was 52. The average emissions of selected monoaromatic hydrocarbons from studied toys made of polyamide were as follows: benzene: 0.45 ± 0.33 ng/g; toluene: 3.3 ± 2.6 ng/g; ethylbenzene: 1.4 ± 1.4 ng/g; p,m-xylene: 2.5 ± 4.5 ng/g; and styrene: 8.2 ± 9.9 ng/g. In the case of studied toys made of acrylonitrile-butadiene-styrene copolymer the average emissions of benzene, toluene, ethylbeznene, p,m-xylene and styrene were: 0.31 ± 0.29 ng/g; 2.5 ± 1.4 ng/g; 4.6 ± 8.9 ng/g; 1.4 ± 1.1 ng/g; and 36 ± 44 ng/g, respectively.

  1. Magical cooking: Some stylistic characteristics of the novel Like water for chocolate

    Directory of Open Access Journals (Sweden)

    Uršula Kastelic Vukadinović

    2013-12-01

    Full Text Available In the paper we analyze some of the stylistic characteristics of the novel Like Water for Chocolate from the perspective of a non-Mexican reader. The narrator of the story interlaces the typical linguistic structures specific to cooking recipes and the story of a forbidden love between Tita and Pedro. As a good cook she gives advice, describes the procedures for the preparation of the food, all of which she intertwines with the story as once told to her, which is explicitly expressed by using reporting verbs. We found out that one of the characteristics of the novel is the visualization of the story. The author herself says that her literary creation is based on visual images and that afterwards she turns them into a story. In the novel this is reflected in Tita`s intense response to sensory stimuli. In the article, we highlight examples from the text, structured according to the predominant senses involved. Through the food that Tita is preparing Tita and Pedro establish an unusual, passionate and sensual relationship. Among the ingredients for the dishes that are connected to their love story, the reader encounters many unknown Mexican cultural expressions, which do not hinder the understanding of the story. The text shows that we are dealing with a dish or an ingredient that is mentioned at the beginning as a part of the recipe or presented in such a context. Therefore, the coherence of the text is maintained. The reader takes pleasure in the reading that transports him to the distant worlds of magical realism.

  2. Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions.

    Science.gov (United States)

    Owusu, Margaret; Petersen, Mikael Agerlin; Heimdal, Hanne

    2013-10-01

    The investigation was undertaken to establish a relationship between key odorants and perceived flavor attributes of dark chocolate as influenced by cocoa fermentation method, roasting and conching conditions, using multivariate data analysis in an attempt to use one variable to predict the other. Eight of the sixteen flavor attributes used by a trained sensory panel to describe and quantify the intensity of attributes in the samples were significantly different (p pentyl acetate (green, cucumber). Since fruit attribute was higher in unconched samples and astringent higher in unroasted samples, it may be possible to use the levels of these important aroma compounds as indicators of the sensory attributes fruit and astringent. PMID:24425997

  3. Determinación de la vida de anaquel del chocolate de mesa sin azúcar en una película de polipropileno biorientado

    OpenAIRE

    Chica Cardona, Bibiana Andrea; Osorio Saldarriaga, Sandra Liliana

    2003-01-01

    El presente trabajo tuvo como objetivo determinar la durabilidad del chocolate de mesa sin azúcar, empacado en una película de polipropileno biorientado a diferentes condiciones de almacenamiento (dos temperaturas y dos humedades relativas), aplicando vida de anaquel acelerada al producto. Se determinaron los parámetros cinéticos (n, K, Ko y Ea) y por medio del modelo de Arrhenius se halló el tiempo de vida útil del chocolate. Paralelamente se obtuvieron las curvas de adsorción del choc...

  4. Blood pressure and endothelial function in healthy, pregnant women after acute and daily consumption of flavanol-rich chocolate: a pilot, randomized controlled trial

    OpenAIRE

    Mogollon, Jaime Andres; Bujold, Emmanuel; Lemieux, Simone; Bourdages, Mélodie; Blanchet, Claudine; Bazinet, Laurent; Couillard, Charles; Noël, Martin; Dodin, Sylvie

    2013-01-01

    Background Several randomized clinical trials (RCTs) indicate that flavanol-rich chocolate has beneficial effects on flow-mediated dilation (FMD) and blood pressure (BP). However, no RCTs have evaluated these outcomes in pregnant women. The objective of this 2-group, parallel, double-blind RCT was to examine the effects of flavanol-rich chocolate on FMD and BP in pregnant women with normal BP. Methods Forty-four healthy, pregnant women were randomized to the high-flavanol (n = 23) or low-flav...

  5. Present Development Situations of Low-alcohol Baijiu(Liquor)%低度白酒发展现状

    Institute of Scientific and Technical Information of China (English)

    程平言; 胡峰; 胡建锋; 路虎; 陆伦维

    2015-01-01

    分析了低度白酒的发展趋势,指出低度酒发展中的3个主要问题:失光浑浊、货架期酯水解和标准难适用。重点阐述解决低度白酒相关问题的有效措施,其中冷冻过滤和活性炭吸附都能较好地解决低度白酒的浑浊问题;而延缓酯水解、稳定酒质则需要从以下几方面考虑:高质量的基酒和调味酒、采用酸含量高的酒进行酒体设计、改变酸酯浓度使其接近平衡、低温避光贮存、设定保质期等;并列出了待实施标准中的相关指标变化。最后,从改善工艺技术和引入健康因子等方面思考低度白酒的发展前景。%In this paper, the development trend of low-alcohol Baijiu(liquor), and the three main problems in the development of low-alcohol Baijiu(liquor) including turbidity, ester hydrolysis in shelf period and standard inapplicability were analyzed. Specifically, the effective mea-sures to solve those problems were introduced as follows:freezing filtration and active carbon absorption could settle the problem of liquor tur-bidity, and the measures to delay ester hydrolysis and stabilize liquor quality included the use of high-quality base liquor and flavoring liquor, the design of liquor body by using liquor with high content of acids, and the change of acids/esters concentration to achieve the equilibrium, low-temperature dark storage, and the setting of expiration date etc. Finally, the development foreground of low-alcohol liquor was discussed from the aspects of technical improvement and the introduction of health factors etc.

  6. Integration of pyrolysis and anaerobic digestion--use of aqueous liquor from digestate pyrolysis for biogas production.

    Science.gov (United States)

    Hübner, Tobias; Mumme, Jan

    2015-05-01

    Anaerobic digestion of aqueous pyrolysis liquor derived from pyrolysis of solid digestate was tested in batch mode using an un-adapted inoculum. Three pyrolysis liquors produced at 330°C, 430°C and 530°C in four COD-based concentrations of 3, 6, 12 and 30 g L(-1) were investigated. The three lower concentrations showed considerable biogas production, whereas the 30 g L(-1) dosage caused process inhibition. The highest methane yield of 199.1±18.5 mL g(COD)(-1) (COD removal: 56.9±5.3%) was observed for the 330°C pyrolysis liquor, followed by the 430°C sample with only slightly lower values. The 530°C sample dropped to a yield of 129.3±19.7 mL g(COD)(-1) (COD removal: 36.9±5.6%). Most VOCs contained in the pyrolysis liquor (i.e. furfural, phenol, catechol, guaiacol, and levoglucosan) were reduced below detection limit (cresol by 10-60%). Consequently, integrated pyrolysis and anaerobic digestion in addition to thermochemical conversion of digestate also promises bioconversion of pyrolysis liquors. PMID:25725406

  7. Utilisation aspects of ashes and green liquor dregs from an integrated semichemical pulp and board mill

    Energy Technology Data Exchange (ETDEWEB)

    Manskinen, K.

    2013-09-01

    This thesis investigated the properties of bottom and fly ashes originating from a bubbling fluidised bed boiler (120 MW) using two different fuel mixtures (i.e. Fuel mixture A: coal, wood and peat; and B: wood and peat) and of the green liquor dregs originating from the associated semichemical pulp and board mill in relation to the potential utilisation of these residues from various aspects. The total concentrations of As, Cd, Cr, Cu, Ni, Pb, Zn and Hg in the bottom ashes were lower than the maximum allowable concentrations for these elements in forest fertilisers. The total Ca concentrations in bottom ashes A (2.4%; d.w.) and B (3.4%; d.w.) were lower than the legal requirement of 6.0% (d.w.) for ash used as a forest fertiliser. The total Ca concentrations in fly ashes A (6.4%; d.w.) and B (11.0%; d.w.) were higher than the minimum limit value of 6.0% (d.w.), but the concentration of As in fly ashes A (46.9 mg/kg d.w.) and B (41.3 mg/kg; d.w.) exceeded the maximum limit value of 40 mg/kg (d.w.). Only bottom ash B could be used as a forest fertiliser, provided some additional Ca is used. The bottom ashes both fulfilled the Finnish regulations on waste recovery in earth construction. Due to the elevated total concentration of PAH (23 mg/kg; d.w.) and extractable concentrations of Mo (3.9 mg/kg; d.w.) and Se (0.2 mg/kg; d.w.) in fly ash A, this residue cannot be used in covered structures. Due to the elevated concentration of PAH (90 mg/kg; d.w.) in fly ash B, this residue cannot be used in covered and paved structures. However, the utilisation of these residues as an earth construction agent is still possible, but an environmental permit would be required. According to the sequential extraction studies, extractable concentrations of most of the elements in the fly ash A were higher than those in the bottom ash A. The extractability of various elements, both in the bottom and fly ashes A, varied widely. Most of the elements did not occur as readily soluble and

  8. Hydrothermal Conversion of Neutral Sulfite Semi-Chemical Red Liquor into Hydrochar

    Directory of Open Access Journals (Sweden)

    Ramy Gamgoum

    2016-06-01

    Full Text Available Hydrochar was produced from neutral sulfite semi-chemical (NSSC red liquor as a possible bio-based solid fuel for use in power generation facilities. Hydrothermal conversion (HTC experiments were conducted using a fixed liquor-to-water volume ratio of 1:8 and reaction time of 3 h. Solutions were processed using different chemical additives, pH and temperature conditions to determine the optimum conditions required for producing a high energy content solid fuel. The hydrochar samples produced were analyzed by ultimate, thermogravimetric (TGA and Fourier transform infrared spectroscopy (FTIR analyses to determine physicochemical properties that are important for utilization as a fuel. The residual process liquids were also analyzed to better understand the effect of HTC process conditions on their properties. It was determined that the optimum conditions for producing a solid fuel was at a reaction temperature of 250 °C, in the presence of acetic acid at pH 3. The maximum energy content (HHV of the hydrochar produced from red liquor at this condition was 29.87 MJ/kg, and its ash content was 1.12 wt.%. This result reflects the effect of increasing reaction temperature on the physicochemical characteristics of the hydrochar. The increase of HTC temperature significantly reduces the ash content of the hydrochar, leads to a significant increase in the carbon content of the hydrochar, and a reduction in both the oxygen and hydrogen content. These effects suggests an increase in the degree of condensation of the hydrochar products, and consequently the formation of a high energy content material. Based on TGA and FTIR analyses, hydrochars prepared at high HTC temperature showed lower adsorbed moisture, hemicellulose and cellulose contents, with enrichment in content of higher temperature volatiles, such as lignin.

  9. THREE -PHASE CIRCULATING FLUIDIZED BED EVAPORATOR FOR WHEAT STRAW BLACK LIQUOR EVAPORATION

    Institute of Scientific and Technical Information of China (English)

    Yuan-yuanJia

    2004-01-01

    A novel vapor-liquid-solid circulating fluidized bed evaporator, meaning for enhancing heat transfer and preventing fouling, is applied to wheat straw black liquor, which is the primary pollutant in China's papermaking industry. It is treated by alkali recovery, in which evaporation is a key process. The experimental results show that the vapor-liquid-solid three-phase boiling heat transfer coefficient is enhanced by 20%-40% than that of vapor-liquid two-phase boiling flow, also, the novel evaporator exhibits an excellent function of fouling prevention.

  10. THREE -PHASE CIRCULATING FLUIDIZED BED EVAPORATOR FOR WHEAT STRAW BLACK LIQUOR EVAPORATION

    Institute of Scientific and Technical Information of China (English)

    Yuan-yuan Jia

    2004-01-01

    A novel vapor-liquid-solid circulating fluidized bed evaporator, meaning for enhancing heat transfer and preventing fouling, is applied to wheat straw black liquor, which is the primary pollutant in China′s papermaking industry. It is treated by alkali recovery,in which evaporation is a key process. The experimental results show that the vapor-liquid-solid three-phase boiling heat transfer coefficient is enhanced by 20% ~40% than that of vapor-liquid two-phase boiling flow, also, the novel evaporator exhibits an excellent function of fouling prevention.

  11. Integrating black liquor gasification with pulping - Process simulation, economics and potential benefits

    Science.gov (United States)

    Lindstrom, Erik Vilhelm Mathias

    Gasification of black liquor could drastically increase the flexibility and improve the profit potential of a mature industry. The completed work was focused on research around the economics and benefits of its implementation, utilizing laboratory pulping experiments and process simulation. The separation of sodium and sulfur achieved through gasification of recovered black liquor, can be utilized in processes like modified continuous cooking, split sulfidity and green liquor pretreatment pulping, and polysulfide-anthraquinone pulping, to improve pulp yield and properties. Laboratory pulping protocols have been developed for these modified pulping technologies and different process options evaluated. The process simulation work around BLG has led to the development of a WinGEMS module for the low temperature MTCI steam reforming process, and case studies comparing a simulated conventional kraft process to different process options built around the implementation of a BLG unit operation into the kraft recovery cycle. Pulp yield increases of 1-3% points with improved product quality, and the potential for capital and operating cost savings relative to the conventional kraft process have been demonstrated. Process simulation work has shown that the net variable operating cost for a pulping process using BLGCC is highly dependent on the cost of lime kiln fuel and the selling price of green power to the grid. Under the assumptions taken in the performed case study, the BLGCC process combined with split sulfidity or PSAQ pulping operations had net variable operating cost 2-4% greater than the kraft reference. The influence of the sales price of power to the grid is the most significant cost factor. If a sales price increase to 6 ¢/KWh for green power could be achieved, cost savings of about $40/ODtP could be realized in all investigated BLG processes. Other alternatives to improve the process economics around BLG would be to modify or eliminate the lime kiln unit

  12. Studies on solar flat plate collector evaporation systems for tannery effluent (soak liquor)

    Institute of Scientific and Technical Information of China (English)

    SRITHAR K.; MANIA.

    2006-01-01

    Heat and mass transfer analysis of an incompressible, laminar boundary layer over solar flat plate collector evaporation systems for tannery effluent (soak liquor) is investigated. The goveming equations are solved for various liquid to air velocity ratios. Profiles of velocity, temperature and concentration as well as their gradients are presented. The heat transfer and mass transfer coefficients thus obtained are used to evaluate mass of water evaporated for an inclined fibre-reinforced plastic (FRP)solar flat plate collector (FPC) with and without cover. Comparison of these results with the experimental performance shows encouraging trend of good agreement between them.

  13. Dynamic modelling of nitrous oxide emissions from three Swedish sludge liquor treatment systems

    DEFF Research Database (Denmark)

    Lindblom, E.; Arnell, M.; Flores-Alsina, X.;

    2014-01-01

    ) a moving-bed biofilm reactor. Results show that the calibrated model is partly capable of reproducing the behaviour of N2O as well as the nitritation/nitrification/denitrification dynamics. However, the results emphasize that additional work is required before N2O emissions from sludge liquor treatment...... production by both heterotrophic and autotrophic denitrification. In addition, mass transfer equations are implemented to characterize the dynamics of N2O in the water and the gas phases.The biochemical model is simulated and validated for two hydraulic patterns: (1) a sequencing batch reactor; and, (2...

  14. Dynamic modelling of nitrous oxide emissions from three Swedish sludge liquor treatment systems

    DEFF Research Database (Denmark)

    Lindblom, E.; Arnell, M.; Flores-Alsina, X.;

    2016-01-01

    ) a moving-bed biofilm reactor. Results show that the calibrated model is partly capable of reproducing the behaviour of N2O as well as the nitritation/nitrification/denitrification dynamics. However, the results emphasize that additional work is required before N2O emissions from sludge liquor treatment...... production by both heterotrophic and autotrophic denitrification. In addition, mass transfer equations are implemented to characterize the dynamics of N2O in the water and the gas phases.The biochemical model is simulated and validated for two hydraulic patterns: (1) a sequencing batch reactor; and, (2...

  15. Otobasal liquor fistula causing recurrent bacterial meningitis; Otobasale Liquorfistel als Ursache einer rezidivierenden bakteriellen Meningitis

    Energy Technology Data Exchange (ETDEWEB)

    Doege, H. [Abteilung fuer Nuklearmedizin, Leipzig Univ. (Germany); Klinghammer, A.; Elix, H. [Klinik fuer Kinder- und Jugendmedizin, Leipzig Univ. (Germany); Pilz, D. [Institut fuer Bildgebende Diagnostik der Klinikum Chemnitz gGmbH (Germany); Bootz, F. [Klinik und Poliklinik fuer Hals-Nasen-Ohren-Heilkunde/ Plastische Operationen, Leipzig Univ. (Germany)

    2000-07-01

    Cerebral subarachnoid space scintigraphy today still is the modality of choice for detection of a liquorrea or a liquor fistula, especially in the case of a recurrent menengitis of unclear origin. This diagnostic method yielded the results required in the case reported for efficient and successful surgical treatment. (orig./CB) [German] Die zerebrale Liquorraumszintigraphie ist aufgrund der hohen Empfindlichkeit auch heute noch die Methode der Wahl zum Nachweis einer Liquorrhoe beziehungsweise einer Liquorfistel, insbesondere bei einer rezidivierenden Meningitis unklarer Genese. Sie ermoeglichte bei unserer Patientin eine gezielte definitive operative Behandlung. (orig.)

  16. Electrophysiological and behavioral responses to chocolate volatiles in both sexes of the pyralid moths Ephestia cautella and Plodia interpunctella.

    Science.gov (United States)

    Olsson, P-O Christian; Anderbrant, Olle; Löfstedt, Christer; Borg-Karlson, Anna-Karin; Liblikas, Ilme

    2005-12-01

    Volatiles from chocolate mediate upwind flight behavior in Ephestia cautella and Plodia interpunctella. We used gas chromatography with electroantennographic detection and found 12 active compounds derived from three different chocolate types, i.e., plain, nut-containing, and rum-flavored. Eight of the compounds were identified with mass spectrometry, and the activity of three compounds, ethyl vanillin, nonanal, and phenylacetaldehyde (PAA), was subsequently confirmed in both electrophysiological and behavioral assays. In the electroantennogram experiment, PAA and nonanal were consistently eliciting responses in both species and sexes. Ethyl vanillin was active in males of both species, and also in P. interpunctella females. E. cautella females showed no antennal activity in response to ethyl vanillin. All three volatiles were attractive to E. cautella males and P. interpunctella females in a flight tunnel. E. cautella females were significantly attracted only to ethyl vanillin. P. interpunctella males were attracted to PAA. Ethyl vanillin is a novel insect attractant, whereas both nonanal and phenylacetaldehyde mediate behavior in many insect species. A final experiment revealed that a blend of the three volatiles was required to induce landing in the flight tunnel bioassay, and that the landing rate was dependent on dose. The three-component blend attracted both sexes of P. interpunctella and females of E. cautella, whereas E. cautella males were not attracted.

  17. Electronic nose with a new feature reduction method and a multi-linear classifier for Chinese liquor classification

    International Nuclear Information System (INIS)

    An electronic nose (e-nose) was designed to classify Chinese liquors of the same aroma style. A new method of feature reduction which combined feature selection with feature extraction was proposed. Feature selection method used 8 feature-selection algorithms based on information theory and reduced the dimension of the feature space to 41. Kernel entropy component analysis was introduced into the e-nose system as a feature extraction method and the dimension of feature space was reduced to 12. Classification of Chinese liquors was performed by using back propagation artificial neural network (BP-ANN), linear discrimination analysis (LDA), and a multi-linear classifier. The classification rate of the multi-linear classifier was 97.22%, which was higher than LDA and BP-ANN. Finally the classification of Chinese liquors according to their raw materials and geographical origins was performed using the proposed multi-linear classifier and classification rate was 98.75% and 100%, respectively

  18. Electronic nose with a new feature reduction method and a multi-linear classifier for Chinese liquor classification

    Energy Technology Data Exchange (ETDEWEB)

    Jing, Yaqi; Meng, Qinghao, E-mail: qh-meng@tju.edu.cn; Qi, Peifeng; Zeng, Ming; Li, Wei; Ma, Shugen [Tianjin Key Laboratory of Process Measurement and Control, Institute of Robotics and Autonomous Systems, School of Electrical Engineering and Automation, Tianjin University, Tianjin 300072 (China)

    2014-05-15

    An electronic nose (e-nose) was designed to classify Chinese liquors of the same aroma style. A new method of feature reduction which combined feature selection with feature extraction was proposed. Feature selection method used 8 feature-selection algorithms based on information theory and reduced the dimension of the feature space to 41. Kernel entropy component analysis was introduced into the e-nose system as a feature extraction method and the dimension of feature space was reduced to 12. Classification of Chinese liquors was performed by using back propagation artificial neural network (BP-ANN), linear discrimination analysis (LDA), and a multi-linear classifier. The classification rate of the multi-linear classifier was 97.22%, which was higher than LDA and BP-ANN. Finally the classification of Chinese liquors according to their raw materials and geographical origins was performed using the proposed multi-linear classifier and classification rate was 98.75% and 100%, respectively.

  19. Microbial Fe(III) oxide reduction potential in Chocolate Pots hot spring, Yellowstone National Park.

    Science.gov (United States)

    Fortney, N W; He, S; Converse, B J; Beard, B L; Johnson, C M; Boyd, E S; Roden, E E

    2016-05-01

    Chocolate Pots hot springs (CP) is a unique, circumneutral pH, iron-rich, geothermal feature in Yellowstone National Park. Prior research at CP has focused on photosynthetically driven Fe(II) oxidation as a model for mineralization of microbial mats and deposition of Archean banded iron formations. However, geochemical and stable Fe isotopic data have suggested that dissimilatory microbial iron reduction (DIR) may be active within CP deposits. In this study, the potential for microbial reduction of native CP Fe(III) oxides was investigated, using a combination of cultivation dependent and independent approaches, to assess the potential involvement of DIR in Fe redox cycling and associated stable Fe isotope fractionation in the CP hot springs. Endogenous microbial communities were able to reduce native CP Fe(III) oxides, as documented by most probable number enumerations and enrichment culture studies. Enrichment cultures demonstrated sustained DIR driven by oxidation of acetate, lactate, and H2 . Inhibitor studies and molecular analyses indicate that sulfate reduction did not contribute to observed rates of DIR in the enrichment cultures through abiotic reaction pathways. Enrichment cultures produced isotopically light Fe(II) during DIR relative to the bulk solid-phase Fe(III) oxides. Pyrosequencing of 16S rRNA genes from enrichment cultures showed dominant sequences closely affiliated with Geobacter metallireducens, a mesophilic Fe(III) oxide reducer. Shotgun metagenomic analysis of enrichment cultures confirmed the presence of a dominant G. metallireducens-like population and other less dominant populations from the phylum Ignavibacteriae, which appear to be capable of DIR. Gene (protein) searches revealed the presence of heat-shock proteins that may be involved in increased thermotolerance in the organisms present in the enrichments as well as porin-cytochrome complexes previously shown to be involved in extracellular electron transport. This analysis offers

  20. Microbial Fe(III) Oxide Reduction in Chocolate Pots Hot Springs, Yellowstone National Park

    Science.gov (United States)

    Fortney, N. W.; Roden, E. E.; Boyd, E. S.; Converse, B. J.

    2014-12-01

    Previous work on dissimilatory iron reduction (DIR) in Yellowstone National Park (YNP) has focused on high temperature, low pH environments where soluble Fe(III) is utilized as an electron acceptor for respiration. Much less attention has been paid to DIR in lower temperature, circumneutral pH environments, where solid phase Fe(III) oxides are the dominant forms of Fe(III). This study explored the potential for DIR in the warm (ca. 40-50°C), circumneutral pH Chocolate Pots hot springs (CP) in YNP. Most probable number (MPN) enumerations and enrichment culture studies confirmed the presence of endogenous microbial communities that reduced native CP Fe(III) oxides. Enrichment cultures demonstrated sustained DIR coupled to acetate and lactate oxidation through repeated transfers over ca. 450 days. Pyrosequencing of 16S rRNA genes indicated that the dominant organisms in the enrichments were closely affiliated with the well known Fe(III) reducer Geobacter metallireducens. Additional taxa included relatives of sulfate reducing bacterial genera Desulfohalobium and Thermodesulfovibrio; however, amendment of enrichments with molybdate, an inhibitor of sulfate reduction, suggested that sulfate reduction was not a primary metabolic pathway involved in DIR in the cultures. A metagenomic analysis of enrichment cultures is underway in anticipation of identifying genes involved in DIR in the less well-characterized dominant organisms. Current studies are aimed at interrogating the in situ microbial community at CP. Core samples were collected along the flow path (Fig. 1) and subdivided into 1 cm depth intervals for geochemical and microbiological analysis. The presence of significant quantities of Fe(II) in the solids indicated that DIR is active in situ. A parallel study investigated in vitro microbial DIR in sediments collected from three of the coring sites. DNA was extracted from samples from both studies for 16S rRNA gene and metagenomic sequencing in order to obtain a