AUTOMATED ANALYSIS OF BREAKERS

Directory of Open Access Journals (Sweden)

E. M. Farhadzade

2014-01-01

Full Text Available Breakers relate to Electric Power Systems’ equipment, the reliability of which influence, to a great extend, on reliability of Power Plants. In particular, the breakers determine structural reliability of switchgear circuit of Power Stations and network substations. Failure in short-circuit switching off by breaker with further failure of reservation unit or system of long-distance protection lead quite often to system emergency.The problem of breakers’ reliability improvement and the reduction of maintenance expenses is becoming ever more urgent in conditions of systematic increasing of maintenance cost and repair expenses of oil circuit and air-break circuit breakers. The main direction of this problem solution is the improvement of diagnostic control methods and organization of on-condition maintenance. But this demands to use a great amount of statistic information about nameplate data of breakers and their operating conditions, about their failures, testing and repairing, advanced developments (software of computer technologies and specific automated information system (AIS.The new AIS with AISV logo was developed at the department: “Reliability of power equipment” of AzRDSI of Energy. The main features of AISV are:· to provide the security and data base accuracy;· to carry out systematic control of breakers conformity with operating conditions;· to make the estimation of individual  reliability’s value and characteristics of its changing for given combination of characteristics variety;· to provide personnel, who is responsible for technical maintenance of breakers, not only with information but also with methodological support, including recommendations for the given problem solving  and advanced methods for its realization.

Circuit breaker and bus

International Nuclear Information System (INIS)

Vogel, H.F.

1978-01-01

Two close-open operations are required each pulse cycle at approximately 3 MA with the breaker in series with the burn supply, both forming a leg in parallel with the E-coil and the homopolar. To conduct the 3-MA current, approximately 30 breaker units are connected in parallel. Each unit is equipped with a counterpulse capacitor bank, and the bus for the 30 units is provided with a common saturable reactor core made of strip steel wound around the bus. Oil breakers of a special design are chosen because of their high arc resistance facilitating the current transfer to the homopolar machine and for obtaining precision timing in opening and closing of the contacts. The precision timing is achieved by a shock wave method with the oil serving as hydraulic medium. Each of the parallel breaker units possesses two sets of contacts, a stationary and a transient one. A 1-mΩ resistor in series with the transient contacts of each breaker unit is to improve the current sharing. The bus consists of room temperature copper, stranded and transposed to help provide current equalization under transient conditions

Use of a three dimensional network model to predict equilibrium desaturation properties of coal filter cakes

Energy Technology Data Exchange (ETDEWEB)

Qamar, I.; Bayles, G.A.; Tierney, J.W.; Chiang, S.-H.; Klinzing, G.E.

1987-01-01

A three dimensional bond-flow correlated network model has been successfully used to calculate equilibrium desaturation curves for coal filter cakes. A simple cubic lattice with the pore sizes correlated in the direction of macroscopic flow is used as the network. A new method of pore volume assignment is presented in which the pore volume occupied by the large pores (which give rise to capillary pressures less than a calculated critical value) is assigned to the nodes and the rest is distributed to the bonds according to an experimentally determined micrographic pore size distribution. Equilibrium desaturation curves for -32 mesh, -200 mesh and -100 + 200 mesh coal cakes (Pittsburgh Seam coal), formed with distilled water have been calculated. A bond flow correlation factor, F/sub c/ is introduced to account for channeling of the displacing fluid through high volume, low resistance flow paths - a phenomenon which is displayed by many real systems. It is determined that a single value of 0.6 for F/sub c/ is required for -32 mesh and -200 mesh coals. However, for -100 + 200 mesh coal, where all small as well as large particles have been removed, a value of 1.0 is required. The results of six -32 mesh cakes formed with surfactants show that the effect of surfactants can be accounted for by modifying one of the model parameters, the entry diameter correction. A correlation is presented to estimate the modified correction using experimentally determined surface tension and contact angle values. Further, the predicted final saturations agree with the experimental values within an average absolute error of 5%. 16 refs., 11 figs., 2 tabs.

Hot-Gas Filter Ash Characterization Project

Energy Technology Data Exchange (ETDEWEB)

Swanson, M.L.; Hurley, J.P.; Dockter, B.A.; O`Keefe, C.A.

1997-07-01

Large-scale hot-gas filter testing over the past 10 years has revealed numerous cases of cake buildup on filter elements that has been difficult, if not impossible, to remove. At times, the cake can blind or bridge between candle filters, leading to filter failure. Physical factors, including particle-size distribution, particle shape, the aerodynamics of deposition, and system temperature, contribute to the difficulty in removing the cake, but chemical factors such as surface composition and gas-solid reactions also play roles in helping to bond the ash to the filters or to itself. This project is designed to perform the research necessary to determine the fuel-, sorbent-, and operations-related conditions that lead to blinding or bridging of hot-gas particle filters. The objectives of the project are threefold: (1) Determine the mechanisms by which a difficult-to-clean ash is formed and how it bridges hot-gas filters (2) Develop a method to determine the rate of bridging based on analyses of the feed coal and sorbent, filter properties, and system operating conditions and (3) Suggest and test ways to prevent filter bridging.

Rectifier cabinet static breaker

International Nuclear Information System (INIS)

Costantino, R.A. Jr; Gliebe, R.J.

1992-01-01

A rectifier cabinet static breaker replaces a blocking diode pair with an SCR and the installation of a power transistor in parallel with the latch contactor to commutate the SCR to the off state. The SCR serves as a static breaker with fast turnoff capability providing an alternative way of achieving reactor scram in addition to performing the function of the replaced blocking diodes. The control circuitry for the rectifier cabinet static breaker includes on-line test capability and an LED indicator light to denote successful test completion. Current limit circuitry provides high-speed protection in the event of overload. 7 figs

Rectifier cabinet static breaker

Science.gov (United States)

Costantino, Jr, Roger A.; Gliebe, Ronald J.

1992-09-01

A rectifier cabinet static breaker replaces a blocking diode pair with an SCR and the installation of a power transistor in parallel with the latch contactor to commutate the SCR to the off state. The SCR serves as a static breaker with fast turnoff capability providing an alternative way of achieving reactor scram in addition to performing the function of the replaced blocking diodes. The control circuitry for the rectifier cabinet static breaker includes on-line test capability and an LED indicator light to denote successful test completion. Current limit circuitry provides high-speed protection in the event of overload.

Filter aids influence on pressure drop across a filtration system

Science.gov (United States)

Hajar, S.; Rashid, M.; Nurnadia, A.; Ammar, M. R.; Hasfalina, C. M.

2017-06-01

Filter aids is commonly used to reduce pressure drop across air filtration system as it helps to increase the efficiency of filtration of accumulated filter cake. Filtration velocity is one of the main parameters that affect the performance of filter aids material. In this study, a formulated filter aids consisting of PreKot™ and activated carbon mixture (designated as PrekotAC) was tested on PTFE filter media under various filtration velocities of 5, 6, and 8 m/min at a constant material loading of 0.2 mg/mm2. Results showed that pressure drop is highly influenced by filtration velocity where higher filtration velocity leads to a higher pressure drop across the filter cake. It was found that PrekotAC performed better in terms of reducing the pressure drop across the filter cake even at the highest filtration velocity. The diversity in different particle size distribution of non-uniform particle size in the formulated PrekotAC mixture presents a higher permeability causes a lower pressure drop across the accumulated filter cake. The finding suggests that PrekotAC is a promising filter aids material that helps reducing the pressure drop across fabric filtration system.

Commutation circuit for an HVDC circuit breaker

Science.gov (United States)

Premerlani, William J.

1981-01-01

A commutation circuit for a high voltage DC circuit breaker incorporates a resistor capacitor combination and a charging circuit connected to the main breaker, such that a commutating capacitor is discharged in opposition to the load current to force the current in an arc after breaker opening to zero to facilitate arc interruption. In a particular embodiment, a normally open commutating circuit is connected across the contacts of a main DC circuit breaker to absorb the inductive system energy trapped by breaker opening and to limit recovery voltages to a level tolerable by the commutating circuit components.

Biogas production from Jatropha curcas press-cake.

Science.gov (United States)

Staubmann, R; Foidl, G; Foidl, N; Gübitz, G M; Lafferty, R M; Arbizu, V M; Steiner, W

1997-01-01

Seeds of the tropical plant Jatropha curcas (purge nut, physic nut) are used for the production of oil. Several methods for oil extraction have been developed. In all processes, about 50% of the weight of the seeds remain as a press cake containing mainly protein and carbohydrates. Investigations have shown that this residue contains toxic compounds and cannot be used as animal feed without further processing. Preliminary experiments have shown that the residue is a good substrate for biogas production. Biogas formation was studied using a semicontinous upflow anaerobic sludge blanket (UASB) reactor; a contact-process and an anaerobic filter each reactor having a total volume of 110 L. A maximum production rate of 3.5 m3 m"3 d"1 was obtained in the anaerobic filter with a loading rate of 13 kg COD m~3 d"1. However, the UASB reactor and the contact-process were not suitable for using this substrate. When using an anaerobic filter with Jatropha curcas seed cake as a substrate, 76% of the COD was degraded and 1 kg degraded COD yielded 355 L of biogas containing 70% methane.

Biogas production from Jatropha curcas press-cake

Energy Technology Data Exchange (ETDEWEB)

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

1997-12-31

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

Hydraulically-activated operating system for an electric circuit breaker

Science.gov (United States)

Imam, Imdad; Barkan, Philip

1979-01-01

This operating system comprises a fluid motor having a piston, a breaker-opening space at one side of the piston, and a breaker-closing space at its opposite side. An accumulator freely communicates with the breaker-opening space for supplying pressurized fluid thereto during a circuit-breaker opening operation. A normally-closed valve located on the breaker-closing-side of the piston is openable to release liquid from the breaker-closing space so that pressurized liquid in the breaker-opening space can drive the piston in an opening direction. Means is provided for restoring the valve to its closed position following the circuit-breaker opening operation. An impeded passage affords communication between the accumulator and the breaker-closing space to allow pressurized liquid to flow from the accumulator to the breaker-closing space and develop a pressure therein substantially equal to accumulator pressure when the valve is restored to closed position following breaker-opening. This passage is so impeded that the flow therethrough from the accumulator into the breaker-closing space is sufficiently low during initial opening motion of the piston through a substantial portion of its opening stroke as to avoid interference with said initial opening motion of the piston.

Switching phenomena in high-voltage circuit breakers

International Nuclear Information System (INIS)

Nakanishi, K.

1991-01-01

The topics covered in this book include: general problems concerning current interruption, the physical arc model, and miscellaneous types of modern switching apparatus, such as gas circuit breakers, gas-insulated switch-gear, vacuum circuit breakers and high-voltage direct-current circuit breakers

NRC Information No. 90-41: Potential failure of General Electric Magne-Blast circuit breakers and AK circuit breakers

International Nuclear Information System (INIS)

Rossi, C.E.

1992-01-01

This information notice is intended to alert addressees to potential safety concerns that may result from failures of GE vertical lift (AM) and horizontal draw-out (AMH) Magne-Blast circuit breakers utilizing ML-13 operating mechanisms to open or close them and AK circuit breakers. The particular breaker failures reported herein were caused by operating problems with prop springs, snap rings and lubricating grease. GE Nuclear Energy has informed the NRC that it is aware of these problems and that GE routinely checks and corrects them if the circuit breakers are serviced at one of the four GE nuclear service centers in the US. However, the NRC is aware that some utilities may have their circuit breakers repaired or serviced at facilities other than the four GE nuclear service centers

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

DEFF Research Database (Denmark)

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

2009-01-01

The detailed three-dimensional accumulation of deposits and the build-up of pressuredrop during filtration of compressible gases laden with nanoparticles (diameter dp=50 nm) through capillaries (1–4 micron radius) was investigated by Langevin dynamics (LD) at Peclet number, Pe, 0.01–10. At low Pe...... with constant solid volume fraction began to form, accompanied with build-up of pressuredrop which was in excellent agreement with classic cake filtration theory. An expression for the solid volume fraction of the cake (fsd,c) was obtained as a sole function of Pe. In addition, the filtration efficiency became...... 1 after clogging, since the cake acts as a perfectly efficient filter. Penetration of nanoparticles takes place until the onset of cake filtration at high Pe (1–10) while for smaller ones (0.01–0.1) it is negligible at the employed capillary radii and length (10 micron). Analytical expressions...

What's new about generator circuit breakers

International Nuclear Information System (INIS)

Kolarik, P.L.

1979-01-01

The need for updating ANSI C37 Standards for AC high-voltage circuit breakers has become necessary because of the increased interest in power circuit breakers for generator application. These circuit breakers, which have continuous current ratings and rated short-circuit currents that are much higher than those presently covered by existing C37 Standards, take on added importance because they are being installed in critical AC power supplies at nuclear power stations

Celebratory Cakes

Science.gov (United States)

Mahoney, Ellen

2012-01-01

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

Evaluation of iron content in a potential fodder crop oat (avena sativa l.) grown on soil treated with sugarcane filter cake

International Nuclear Information System (INIS)

Khan, Z.I.; Ahmad, K.; Kashaf, S.; Fardous, A.; Gondal, S.; Ejaz, A.; Ashraf, M.; Danish, M.

2011-01-01

The effects of different doses of sugarcane filter cake (SFC) on iron concentrations in the leaves of varying age of a potential fodder crop oat (Avena sativa L.) are reported in this study. Nine different treatments of SFC used were: 0 (control), 600, 900, 1200 and 1500 kg/ha applied to soil as full doses before sowing, and 600, 900, 1200, and 1500 applied as two equal splits, first before sowing and the second before flower initiation. Samples of soil were taken just after mixing the appropriate dose of SFC, whereas those of leaves were taken at the vegetative stage (45 days after sowing; hereafter they are referred as early leaves) and at the grain filling stage (hereafter referred to as late leaves). Iron (Fe) concentrations in soil and leaf samples (early and late) were determined unconnectedly. Soil Fe content increased significantly due to soil amendment with filter cake and it was well above the known critical level (2.5 mg/kg). In contrast, although soil amended with SFC improved the Fe content of both early and late leaves, their Fe content was well below the normal requirement of grazing animals. Thus, the ruminants feeding on this fodder species growing on soils amended with SFC are prone to experience Fe deficiency. Mineral supplementations containing reasonable amount of Fe sources are recommended to prevent complications caused by Fe deficiency as well as to achieve an optimal animal production of ruminants being reared on the pasture. (author)

Dust characterisation for hot gas filters

Energy Technology Data Exchange (ETDEWEB)

Dockter, B.; Erickson, T.; Henderson, A.; Hurley, J.; Kuehnel, V.; Katrinak, K.; Nowok, J.; O`Keefe, C.; O`Leary, E.; Swanson, M.; Watne, T. [University of North Dakota, Grand Forks, ND (United States). Energy and Environmental Research Center (UNDEERC)

1998-03-01

Hot gas filtration to remove particulates from the gas flow upstream of the gas turbine is critical to the development of many of the advanced coal-fired power generation technologies such as the Air Blown Gasification Cycle (ABGC), a hybrid gasification combined cycle being developed in the UK. Ceramic candle filters are considered the most promising technology for this purpose. Problems of mechanical failure and of `difficult-to-clean` dusts causing high pressure losses across the filter elements need to be solved. The project investigated the behaviour of high-temperature filter dusts, and the factors determining the ease with which they can be removed from filters. The high-temperature behaviour of dusts from both combustion and gasification systems was investigated. Dust samples were obtained from full-scale demonstration and pilot-scale plant operating around the world. Dust samples were also produced from a variety of coals, and under several different operating conditions, on UNDEERC`s pilot-scale reactor. Key factors affecting dust behaviour were examined, including: the rates of tensile strength developing in dust cakes; the thermochemical equilibria pertaining under filtration conditions; dust adhesivity on representative filter materials; and the build-up and cleaning behaviour of dusts on representative filter candles. The results obtained confirmed the importance of dust temperature, dust cake porosity, cake liquid content, and particle size distribution in determining the strength of a dust cake. An algorithm was developed to indicate the likely sticking propensity of dusts as a function of coal and sorbent composition and combustion conditions. This algorithm was incorporated into a computer package which can be used to judge the degree of difficulty in filter cleaning that can be expected to arise in a real plant based on operating parameters and coal analyzes. 6 figs.

Circuit breaker operation and potential failure modes during an earthquake

International Nuclear Information System (INIS)

Lambert, H.E.; Budnitz, R.J.

1987-01-01

This study addresses the effect of a strong-motion earthquake on circuit breaker operation. It focuses on the loss of offsite power (LOSP) transient caused by a strong-motion earthquake at the Zion Nuclear Power Plant. This paper also describes the operator action necessary to prevent core melt if the above circuit breaker failure modes occur simultaneously on three 4.16 KV buses. Numerous circuit breakers important to plant safety, such as circuit breakers to diesel generators and engineered safety systems (ESS), must open and/or close during this transient while strong motion is occurring. Potential seismically-induced circuit-breaker failures modes were uncovered while the study was conducted. These failure modes include: circuit breaker fails to close; circuit breaker trips inadvertently; circuit breaker fails to reclose after trip. The causes of these failure modes include: Relay chatter causes the circuit breaker to trip; Relay chatter causes anti-pumping relays to seal-in which prevents automatic closure of circuit breakers; Load sequencer failures. The incorporation of these failure modes as well as other instrumentation and control failures into a limited scope seismic probabilistic risk assessment is also discussed in this paper

30 CFR 75.800-1 - Circuit breakers; location.

Science.gov (United States)

2010-07-01

... 30 Mineral Resources 1 2010-07-01 2010-07-01 false Circuit breakers; location. 75.800-1 Section 75.800-1 Mineral Resources MINE SAFETY AND HEALTH ADMINISTRATION, DEPARTMENT OF LABOR COAL MINE SAFETY... § 75.800-1 Circuit breakers; location. Circuit breakers protecting high-voltage circuits entering an...

30 CFR 75.900-1 - Circuit breakers; location.

Science.gov (United States)

2010-07-01

... 30 Mineral Resources 1 2010-07-01 2010-07-01 false Circuit breakers; location. 75.900-1 Section 75.900-1 Mineral Resources MINE SAFETY AND HEALTH ADMINISTRATION, DEPARTMENT OF LABOR COAL MINE SAFETY... Alternating Current Circuits § 75.900-1 Circuit breakers; location. Circuit breakers used to protect low-and...

Method and apparatus for a self-cleaning filter

Science.gov (United States)

Diebold, James P.; Lilley, Arthur; Browne, III, Kingsbury; Walt, Robb Ray; Duncan, Dustin; Walker, Michael; Steele, John; Fields, Michael

2010-11-16

A method and apparatus for removing fine particulate matter from a fluid stream without interrupting the overall process or flow. The flowing fluid inflates and expands the flexible filter, and particulate is deposited on the filter media while clean fluid is permitted to pass through the filter. This filter is cleaned when the fluid flow is stopped, the filter collapses, and a force is applied to distort the flexible filter media to dislodge the built-up filter cake. The dislodged filter cake falls to a location that allows undisrupted flow of the fluid after flow is restored. The shed particulate is removed to a bin for periodic collection. A plurality of filter cells can operate independently or in concert, in parallel, or in series to permit cleaning the filters without shutting off the overall fluid flow. The self-cleaning filter is low cost, has low power consumption, and exhibits low differential pressures.

Method and apparatus for a self-cleaning filter

Science.gov (United States)

Diebold, James P.; Lilley, Arthur; Browne, III, Kingsbury; Walt, Robb Ray; Duncan, Dustin; Walker, Michael; Steele, John; Fields, Michael

2013-09-10

A method and apparatus for removing fine particulate matter from a fluid stream without interrupting the overall process or flow. The flowing fluid inflates and expands the flexible filter, and particulate is deposited on the filter media while clean fluid is permitted to pass through the filter. This filter is cleaned when the fluid flow is stopped, the filter collapses, and a force is applied to distort the flexible filter media to dislodge the built-up filter cake. The dislodged filter cake falls to a location that allows undisrupted flow of the fluid after flow is restored. The shed particulate is removed to a bin for periodic collection. A plurality of filter cells can operate independently or in concert, in parallel, or in series to permit cleaning the filters without shutting off the overall fluid flow. The self-cleaning filter is low cost, has low power consumption, and exhibits low differential pressures.

A mechanical arcless dc circuit breaker for a superconducting magnet system

International Nuclear Information System (INIS)

Yamaguchi, S.; Sasao, H.; Matumura, Y.; Tukamoto, T.

1993-01-01

Next fusion research experiments plan to use many superconducting magnets. When a quench phenomenon is observed, the current should be interrupted to protect the magnet. Therefore, a dc circuit breaker is necessary. There are four technical situations to be considered for the dc circuit breaker system; (1) high rated current, (2) smaller size breaker, (3) high reliability and (4) no surge voltage during the interruption. The sizer of the breaker is limited by the arc current density of the contacts, and the low current density is better in the circuit breakers. A high rated current also needs the large contacts of the breaker. Here, we introduce a new type of dc circuit breaker system which does not generate an arc plasma between the contacts, equip the high rated current disconnecting switch and a fuse for the failure of the interruption, and use the conventional ac breaker. The switch size of the breaker is almost one hundred times smaller than that of the previous switch. (orig.)

Removal of residual particulate matter from filter media

Science.gov (United States)

Almlie, Jay C; Miller, Stanley J

2014-11-11

A method for removing residual filter cakes that remain adhered to a filter after typical particulate removal methodologies have been employed, such as pulse-jet filter element cleaning, for all cleanable filters used for air pollution control, dust control, or powder control.

Removal of residual particulate matter from filter media

Energy Technology Data Exchange (ETDEWEB)

Almlie, Jay C.; Miller, Stanley J.

2018-01-09

A method for removing residual filter cakes that remain adhered to a filter after typical particulate removal methodologies have been employed, such as pulse-jet filter element cleaning, for all cleanable filters used for air pollution control, dust control, or powder control.

Influence of particulates on crossflow filter performance with tetraphenylborate precipitate

International Nuclear Information System (INIS)

Peterson, R.A.; Nash, C.A.; McCabe, D.J.

1995-01-01

The pretreatment of High Level Waste at the Savannah River Site, prior to vitrification, includes tetraphenylborate precipitation of cesium. Also, strontium and actinides are removed from solution by sorption on monosodium titanate. The resulting slurry is concentrated and washed using 0.4 micron stainless steel Mott filters in a crossflow assembly. The rate of filtrate production is governed by a number of parameters including the concentration of both soluble and insoluble solids present in the process stream. The major insoluble constituents in the process stream are tetraphenylborate solids. However, the presence of small quantities of monosodium titanate as well as sludge particulates, typically less than 10% of the total solids concentration, produces up to a 50% decline in the rate of filtrate production. The cake that develops during filtration is the primary resistance to flow of filtrate. In addition, experimental data indicate the filter cake is enriched in the insoluble solids relative to the bulk of the solution. The presence of these insoluble solids in the filter cake influences not only the overall filtrate flow rate, but also the mechanisms by which the filter cake is formed

Preliminary study on filamentous particle distribution in septic tank effluent and their impact on filter cake development.

Science.gov (United States)

Spychała, Marcin; Nieć, Jakub; Pawlak, Maciej

2013-01-01

In this paper, the preliminary study on the impact of filamentous particles (FP) in the septic tank effluent (STE) on filter cake (FC) development was presented. The number, length and diameter (30 p./cm3, 451 and 121 microm, respectively, on average) of FPs were measured using microscope image analysis of STE samples condensed using a vacuum evaporation set. Results of this study showed, that 0.73% of volatile suspended solids (VSSs) mass from the STE occurs in the form of FPs. No correlation between FP total mass and VSS was found. An experiment with a layer of FPs simulated by ground toilet paper was conducted and showed the impact of this layer (4.89 mg/cm2) on wastewater hydraulic conductivity--for an FC with FPs (FC-FP), hydraulic conductivity was seven times lower than for the FC without the FP layer, and on outflow quality (lower concentration of organic matter expressed as chemical oxygen demand (COD) in effluent from the FC-FP filter than in the effluent from the FC filter: 618 and 732 gO2/m3, respectively). Despite a relatively small amount of FPs in STE solids (as volume fraction), they play an important role in FC development due to their relatively high length and low degradability. Probably relatively small pores of the FC containing FPs (FC-FP) caused a small particle blocking and a decrease in permeability.

Age-related degradation of Westinghouse 480-volt circuit breakers

International Nuclear Information System (INIS)

Subudhi, M.; Shier, W.; MacDougall, E.

1990-07-01

An aging assessment of Westinghouse DS-series low-voltage air circuit breakers was performed as part of the Nuclear Plant Aging Research (NPAR) program. The objectives of this study are to characterize age-related degradation within the breaker assembly and to identify maintenance practices to mitigate their effect. Since this study has been promulgated by the failures of the reactor trip breakers at the McGuire Nuclear Station in July 1987, results relating to the welds in the breaker pole lever welds are also discussed. The design and operation of DS-206 and DS-416 breakers were reviewed. Failure data from various national data bases were analyzed to identify the predominant failure modes, causes, and mechanisms. Additional operating experiences from one nuclear station and two industrial breaker-service companies were obtained to develop aging trends of various subcomponents. The responses of the utilities to the NRC Bulletin 88-01, which discusses the center pole lever welds, were analyzed to assess the final resolution of failures of welds in the reactor trips. Maintenance recommendations, made by the manufacturer to mitigate age-related degradation were reviewed, and recommendations for improving the monitoring of age-related degradation are discussed. As described in Volume 2 of this NUREG, the results from a test program to assess degradation in breaker parts through mechanical cycling are also included. The testing has characterized the cracking of center-pole lever welds, identified monitoring techniques to determine aging in breakers, and provided information to augment existing maintenance programs. Recommendations to improve breaker reliability using effective maintenance, testing, and inspection programs are suggested. 13 refs., 21 figs., 8 tabs

Development of large-scale thyristor dc circuit breaker

International Nuclear Information System (INIS)

Kobayashi, S.; Tanoue, Y.; Ikegame, H.; Matushita, T.; Sato, Y.

1981-01-01

A study for developing a thyristor dc circuit breaker that is applicable to the Tokamak device for engineering feasibility is presented. The design and test of a unit circuit breaker consisting of 4kV-3kA thyristors connected 2 in series and 12 in parallel are described. And based on the results a 50kV-24kA thyristor dc circuit breaker is conceptually designed

Arc modelling in SF6 circuit breakers

International Nuclear Information System (INIS)

Verite, J.C.; Boucher, T.; Comte, A.; Delalondre, C.; Robin-Jouan, P.; Serres, E.; Texier, V.; Barrault, M.; Chevrier, P.; Fievet, C.

1995-06-01

The paper presents the work done by an operator, EDF and two manufacturers to improve the physical models and numerical methods used to simulate the behavior of the plasma and cold gas around it in a breaking chamber of the HV SF6 circuit breaker, during the high-current phase. This work concerns flow phenomena, in particular incorporating compressibility and the study of turbulence, the coupling between these flow phenomena and electromagnetic phenomena, and finally, radiation - which plays an essential role in energy transfer during the high-current phase. For this latter aspect, emission but also absorption were proven to play a major role, and the two were introduced into the models. The paper presents the models developed and the results obtained with them for simulation of two circuit breaker mock-ups (a double-pressure circuit breaker mock-up and a self-expanding and rotating arc circuit breaker mock-up). (author)

Monitoring power breakers using vibro acoustic techniques

Directory of Open Access Journals (Sweden)

Horia Balan

2017-09-01

Full Text Available Speaking about the commutation’s equipment, it can be said that the best solution in increasing reliability and lowering the maintenance costs is a continuous monitoring of the equipment. However, if the price/quality ratio is considered, it is obvious that, for the moment, the diagnosis can be also an acceptable solution. Nowadays the predictive maintenance for equipment’s diagnosis is currently replacing the preventive diagnosis. An efficient modality of lowering the maintenance costs is to online monitoring the power breakers, during their operation in the power systems. Consequently any connecting/disconnecting operations may be used in diagnosing a power breaker. Thus any supplementary and superfluous tests and/or maintenance maneuvers are avoided. The paper presents the operational maintenance in a power station with three high voltage active breakers, Areva type. The method of establishing the state of a breaker consists in the comparison between the signature of the acoustic signal provided by the manufacturer and the signal issued from the testing operation of the breaker’s state. The software processing procedure and the methodology of determining the faults of the monitored equipment are also developed. All the tests on the circuit breaker are made according the prescriptions of normative.

Effect of Adding Sugarcane Bagasse and Filter Cake and Wetting and Drying Cycles on Pre-Compaction Stress of Soil

Directory of Open Access Journals (Sweden)

Z Nemati

2018-03-01

Full Text Available Introduction The compaction of soil by agricultural equipment has become a matter of increasing concern because compaction of arable lands may reduce crop growth and yield, and it also has environmental impacts. In nature, soils could be compacted due to its own weights, external loads and internal forces as a result of wetting and drying processes. Soil compaction in sugarcane fields usually occurs due to mechanized harvesting operations by using heavy machinery in wet soils. Adding plant residues to the soil can improve soil structure. To improve soil physical quality of sugarcane fields, it might be suggested to add the bagasse and filter cake, which are the by-products of the sugar industry, to the soils. When a soil has been compacted by field traffic or has settled owing to natural forces, a threshold stress is believed to exist such that loadings inducing lower than the threshold cause little additional compaction, whilst loadings inducing greater stresses than the threshold cause much additional compaction. This threshold is called pre-compaction stress (σpc. The σpc is considered as an index of soil compactibility, the maximum pressure a soil has experienced in the past (i.e. soil management history, and the maximum major principal stress a soil can resist without major plastic deformation and compaction. Therefore, the main objective of this study was to investigate the effects of wetting and drying cycles, soil water content, residues type and percent on stress at compaction threshold (σpc. Materials and Methods In this research, the effect of adding sugarcane residues (i.e., bagasse and filter cake with two different rates (1 and 2% on pre-compaction stress (σpc in a silty clay loam soil which was prepared at two relative water contents of 0.9PL (PL= plastic limit, moist and 1.1PL (wet with or without wetting and drying cycles. This study was conducted using a factorial experiment in a completely randomized design with three

The wave vane - A device to measure the breaker angle

Digital Repository Service at National Institute of Oceanography (India)

Chandramohan, P.; Nayak, B.U.; Anand, N.M.

directional wave gauge at a considerable cost. For economic and practical considerations, visual measurements on the breaker height, the breaker period and the breaker angle are generally made in the LEO pro- gramme. The breaker height is recorded... of the fins. Flag masts are fixed on either end of the arms. The whole assembly thus revolves around the spindle resting on the sleeve. WORKING PRINCIPLE The flag masts, two on the revolving arms and one on the top of the spindle lie always in a straight...

Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes.

Science.gov (United States)

Aydogdu, Ayca; Sumnu, Gulum; Sahin, Serpil

2018-02-01

The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (G″). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and pea fibers (5%) had similar specific volume and texture with control cakes which contained no fiber. As fiber concentration increased, specific volume decreased but hardness increased. No significant difference was found between weight loss of control cake and cakes with oat, pea and apple fibers. Lemon fiber enriched cakes had the lowest specific volume, weight loss and color difference. When microstructural images were examined, it was seen that control cake had more porous structure than fiber enriched cakes. In addition, lemon and apple fiber containing cakes had less porous crumb structure as compared to oat and pea containing ones. Oat and pea fiber (5%) enriched cakes had similar physical properties (volume, texture and color) with control cakes.

Arc modelling in SF{sub 6} circuit breakers

Energy Technology Data Exchange (ETDEWEB)

Verite, J.C. [Electricite de France, Clamart (France). Derection des Etudes et Recherches; Boucher, T.; Comte, A. [Electricite de France, Moret sur Loing (France). Direction des Etudes et Recherches; Delalondre, C. [Electricite de France, Chatou (France). Direction des Etudes et Recherches; Robin-Jouan, P.; Serres, E.; Texier, V. [GEC Alsthom, Villeurbanne (France). Direction Technique Haute et Moyenne Tension; Barrault, M.; Chevrier, P.; Fievet, C. [CEA Centre d`Etudes Nucleaires de Grenoble, 38 (France). Merlin Gerin

1995-06-01

The paper presents the work done by an operator, EDF and two manufacturers to improve the physical models and numerical methods used to simulate the behavior of the plasma and cold gas around it in a breaking chamber of the HV SF6 circuit breaker, during the high-current phase. This work concerns flow phenomena, in particular incorporating compressibility and the study of turbulence, the coupling between these flow phenomena and electromagnetic phenomena, and finally, radiation - which plays an essential role in energy transfer during the high-current phase. For this latter aspect, emission but also absorption were proven to play a major role, and the two were introduced into the models. The paper presents the models developed and the results obtained with them for simulation of two circuit breaker mock-ups (a double-pressure circuit breaker mock-up and a self-expanding and rotating arc circuit breaker mock-up). (author) 10 refs.

Apple Coffee Cake

Science.gov (United States)

... this page: https://medlineplus.gov/recipe/applecoffeecake.html Apple Coffee Cake To use the sharing features on ... time: 50 minutes Number of Servings: 20 Tart apples and raisins make for a moist, delicious cake. ...

Testing of SF6- and vacuum generator circuit breakers

NARCIS (Netherlands)

Smeets, R.P.P.; Paske, te L.H.

2011-01-01

Generator circuit breakers differ in various aspects from standard distribution breakers. One of the main differences is in the electrical stresses during fault current interruption. This situation will be discussed in the present contribution, along with the standardization status and the

Retrofit breakers resolve trip failures

International Nuclear Information System (INIS)

Hanna, G.L.

1995-01-01

This articles examines how power plants can use advance planning and retrofit equipment to upgrade existing systems while avoiding unnecessary downtime. A break that fails to open challenges the safety features of a nuclear power plant. To ensure reliable operations, the utility selected a comprehensive retrofit program to replace a third of the 200 breakers originally installed at the Shearon Harris Nuclear Power Plant. Under contract, the retrofits--Siemens RLN breakers--were built and qualified for nuclear service by Wyle Laboratories through a special teaming agreement with Siemens Energy and Automation. The project offers an excellent example of how a utility can use advance planning and retrofit equipment to upgrade its existing systems while avoiding unnecessary downtime

Inductive energy storage using high voltage vacuum circuit breakers

International Nuclear Information System (INIS)

McCann, R.B.; Woodson, H.H.; Mukutmoni, T.

1976-01-01

Controlled thermonuclear fusion experiments currently being planned require large amounts of pulsed energy. Inductive energy storage systems (IES) appear to be attractive for at least two applications in the fusion research program: high beta devices and those employing turbulent heating. The well-known roadblock to successful implementation of IES is the development of a reliable and cost-effective off-switch capable of handling high currents and withstanding high recovery voltages. The University of Texas at Austin has a program to explore the application of conventional vacuum circuit breakers designed for use in AC systems, in conjunction with appropriate counter pulse circuits, as off-switches in inductive energy storage systems. The present paper describes the IES employing vacuum circuit breakers as off-switches. Since the deionization property of these circuit breakers is of great importance to the design and the cost of the counter-pulse circuit, a synthetic test installation to test these breakers has been conceived, designed and is being installed in the Fusion Research Center, University of Texas at Austin. Some design aspects of the facility will be discussed here. Finally, the results of the study on a mathematical model developed and optimized to determine the least cost system which meets both the requirements of an off-switch for IES Systems and the ratings of circuit breakers used in power systems has been discussed. This analysis indicates that the most important factor with respect to the system cost is the derating of the circuit breakers to obtain satisfactory lifetimes

Radiochemical Analyses of the Filter Cake, Granular Activated Carbon, and Treated Ground Water from the DTSC Stringfellow Superfund Site Pretreatment Plant

International Nuclear Information System (INIS)

Esser, B K; McConachie, W; Fischer, R; Sutton, M; Szechenyi, S

2005-01-01

The Department of Toxic Substance Control (DTSC) requested that Lawrence Livermore National Laboratory (LLNL) evaluate the treatment process currently employed at the Department's Stringfellow Superfund Site Pretreatment Plant (PTP) site to determine if wastes originating from the site were properly managed with regards to their radioactivity. In order to evaluate the current management strategy, LLNL suggested that DTSC characterize the effluents from the waste treatment system for radionuclide content. A sampling plan was developed; samples were collected and analyzed for radioactive constituents. Following is brief summary of those results and what implications for waste characterization may be made. (1) The sampling and analysis provides strong evidence that the radionuclides present are Naturally Occurring Radioactive Material (NORM). (2) The greatest source of radioactivity in the samples was naturally occurring uranium. The sample results indicate that the uranium concentration in the filter cake is higher than the Granular Activated Carbon (GAC) samples. (11 -14 and 2-6 ppm respectively). (3) No radiologic background for geologic materials has been established for the Stringfellow site, and comprehensive testing of the process stream has not been conducted. Without site-specific testing of geologic materials and waste process streams, it is not possible to conclude if filter cake and spent GAC samples contain radioactivity concentrated above natural background levels, or if radionuclides are being concentrated by the waste treatment process. Recommendation: The regulation of Technologically Enhanced, Naturally Occurring Radioactive Materials (T-NORM) is complex. Since the results of this study do not conclusively demonstrate that natural radioactive materials have not been concentrated by the treatment process it is recommended that the DTSC consult with the Department of Health Services (DHS) Radiological Health Branch to determine if any further action is

Assessment and modelling of switching technologies for application in HVDC-circuit breakers

OpenAIRE

Lund, Johan

2011-01-01

A key element for future DC-grids is a DC circuit breaker that in case of a short circuit fault reliably can turn off a short circuit current. AC circuit breakers are well known components that has been in use for a long time in AC-grids. The AC circuit breaker is designed to interrupt the current at its natural current zero crossings. In DC grids such does not exists, therefore AC breakers can not be directly applied in DC grids. Different concepts and technologies to solve this problem is a...

NRC Information No. 87-41: Failures of certain Brown Boveri Electric circuit breakers

International Nuclear Information System (INIS)

Rossi, C.E.

1992-01-01

On April 20, 1987, Duquesne Light Company, the Beaver Valley Unit 2 licensee, notified the NRC of the failure of a BBE Type 5HK Class IE 4-KV circuit breaker. When the circuit breaker was racked onto the bus and 125-V DC control power was applied to the breaker's control circuit, the closing spring charged and the circuit breaker immediately closed and opened several times before the control power could be turned off. The licensee determined by field testing that the closing coil was not being energized. Another problem with BBE circuit breakers occurred at River Bend and was reported March 6, 1987. On February 6, 1987, with the unit at full power, the Division I diesel generator 4.16-KV output circuit breaker (Gould-Brown Boveri Type 5HK) failed to close during a weekly surveillance test. The licensee's inspection of the output circuit breaker revealed that a mounting bolt had fallen out of the closing spring charging motor, rendering the motor inoperable. Further investigation revealed several other circuit breakers that contained loose or missing charging motor mounting bolts. The licensee also stated that the River Bend circuit breaker preventive maintenance program, which the licensee believes to be in accordance with the vendor's recommendations, did not detect this problem. The licensee believes the root cause of the problem to be insufficient torquing of the charging motor mounting bolts by the vendor

Simultaneous Cake Cutting

DEFF Research Database (Denmark)

Balkanski, Eric; Branzei, Simina; Kurokawa, David

2014-01-01

We introduce the simultaneous model for cake cutting (the fair allocation of a divisible good), in which agents simultaneously send messages containing a sketch of their preferences over the cake. We show that this model enables the computation of divisions that satisfy proportionality — a popular...

Life testing of a low voltage air circuit breaker

International Nuclear Information System (INIS)

Subudhi, M.; Aggarwal, S.

1992-01-01

A DS-416 low voltage air circuit breaker manufactured by Westinghouse was mechanically cycled to identify age-related degradation in the various breaker subcomponents, specifically the power-operated mechanism. This accelerated aging test was performed on one breaker unit for over 36,000 cycles. Three separate pole shafts, one with a 60-degree weld, one with a 120-degree weld, and one with a 180-degree weld in the third pole lever were used to characterize cracking in the welds. In addition, during the testing three different operating mechanisms and several other parts were replaced as they became inoperable. Among the seven welds on the pole shaft, number-sign 1 and number-sign 3 were found to be critical ones whose fracture can result in misalignment of the pole levers. This can lead to problems with the operating mechanism, including the burning of coils, excessive wear in certain parts, and overstressed linkages. Furthermore, the limiting service life of a number of subcomponents of the power-operated mechanism, including the operating mechanism itself, were assessed. Based on these findings, suggestions are provided to alleviate the age-related degradation that could occur as a result of normal closing and opening of the breaker contacts during its service life. Also, cause and effect analyses of various age-related degradation in various breaker parts are discussed

Application of soil washing system to the volume reduction of radioactively contaminated soils and automated treatment of sludge cake

International Nuclear Information System (INIS)

Mouri, Mitsuo; Tsuchida, Mitsuru; Baba, Naoki; Nakajima, Takuma

2013-01-01

The pilot plant study was intended to evaluate; a) the removal efficiency of radioactive Cs, b) the volume reduction rate of feed soils, c) the volumetric rate and concentration rate of discharged sludge cake, and d) the effect of radiation exposure reduction by automated filter press unit and automated packing unit of sludge cake. As a result of this study, following observations were made; 1) the radioactive Cs content of clean sands ranged 882∼2,940 Bq/kg as compared to the feed soils of 8,790 to 26,270 Bq/kg, 2) the removal efficiency of radioactive Cs ranged 84∼92% of feed soils, 3) the volume reduction rate of feed soils ranged 70∼86% (ave. 82%), and 4) the automated filter press unit and the automated packing system of sludge cake were helpful for workers in reducing radiation exposure. It is concluded that soil washing system can effectively reduce volume of radioactively contaminated soils and can be practically used in Fukushima for remediation of soils. (author)

Smart Circuit Breaker Communication Infrastructure

Directory of Open Access Journals (Sweden)

Octavian Mihai MACHIDON

2017-11-01

Full Text Available The expansion of the Internet of Things has fostered the development of smart technologies in fields such as power transmission and distribution systems (as is the Smart Grid and also in regard to home automation (the Smart Home concept. This paper addresses the network communication infrastructure for a Smart Circuit Breaker system, a novel application at the edge of the two afore-mentioned systems (Smart Grid and Smart Home. Such a communication interface has high requirements from functionality, performance and security point of views, given the large amount of distributed connected elements and the real-time information transmission and system management. The paper describes the design and implementation of the data server, Web interface and the embedded networking capabilities of the smart circuit breakers, underlining the protocols and communication technologies used.

Removal of chloride from fly ash produced in hazardous waste incineration by leaching and displacement washing in a vertical filter press.

Science.gov (United States)

Kinnarinen, Teemu; Huhtanen, Mikko; Penttilä, Mika; Häkkinen, Antti

2013-02-01

Fly ash is generated in large quantities by waste incineration processes. Chloride is commonly present in the fly ash produced by the incineration of hazardous materials, such as polyvinylchloride plastic. Major difficulties related to the disposal and handling of fly ash include the high concentration of easily leachable chlorides, heavy metals and toxic compounds. In order to avoid adverse environmental effects from the disposal of fly ash, the content of soluble chlorides must be reduced. One of the most effective options for chloride removal is leaching and displacement washing in a filter press. The primary aim of this study was to obtain efficient removal of chloride from fly ash by utilizing a leaching and displacement washing process, carried out in a filter press. The secondary objective was to obtain high filtration capacities and low filter cake moisture contents. The slurry was prepared by mixing fly ash with water at an ash:water ratio of 1:2 and filtered to separate the solids from the liquid. After solid-liquid separation, most of the dissolved residual chloride was removed from the filter cake by washing the cake with fresh water in the second stage of separation. It was possible to remove up to 98% of the total chloride and to obtain sufficient filtration capacities. The residual moisture content of the filter cakes varied from 22 to 35 wt%, which meant that the cakes could be disposed of in landfill, or possibly utilized as a construction material.

Optimization of semi-continuous anaerobic digestion of sugarcane straw co-digested with filter cake: Effects of macronutrients supplementation on conversion kinetics.

Science.gov (United States)

Janke, Leandro; Weinrich, Sören; Leite, Athaydes F; Schüch, Andrea; Nikolausz, Marcell; Nelles, Michael; Stinner, Walter

2017-12-01

Anaerobic digestion of sugarcane straw co-digested with sugarcane filter cake was investigated with a special focus on macronutrients supplementation for an optimized conversion process. Experimental data from batch tests and a semi-continuous experiment operated in different supplementation phases were used for modeling the conversion kinetics based on continuous stirred-tank reactors. The semi-continuous experiment showed an overall decrease in the performance along the inoculum washout from the reactors. By supplementing nitrogen alone or in combination to phosphorus and sulfur the specific methane production significantly increased (P0.99), the use of the depicted kinetics did not provide a good estimation for process simulation of the semi-continuous process (in any supplementation phase), possibly due to the different feeding modes and inoculum source, activity and adaptation. Copyright © 2017 Elsevier Ltd. All rights reserved.

Testing of 800 and 1200 kV class circuit breakers

NARCIS (Netherlands)

Smeets, R.P.P.; Kuivenhoven, S.; Hofstee, A.B.

2011-01-01

The most critical transient a circuit breaker has to endure during its operation is the transient recovery voltage (TRV), initiated by the electric power system as a natural reaction on current interruption. For circuit breakers intended to operate in ultra-high voltage systems (with rated voltage

Impurities enhance caking in lactose powder

DEFF Research Database (Denmark)

Carpin, M.; Bertelsen, H.; Dalberg, A.

2017-01-01

Caking of lactose and other dry ingredients is a common problem in the dairy and food industries. The lactose production process includes different purification steps, depending on the type of lactose produced. The aim of this study was therefore to investigate how the remaining impurities (i.......e. non-lactose components) affect the caking tendency of the final powder. The results from a combination of different methods, including dynamic vapor sorption, characterization of the physicochemical composition and assessment of caking with a ring shear tester, suggested humidity caking. Larger...... amounts of impurities in the lactose powder resulted in enhanced moisture sorption and greater caking tendency. These findings emphasize the importance of controlling the washing and purification steps throughout the production process in order to limit caking in the final product...

Statins: antimicrobial resistance breakers or makers?

Directory of Open Access Journals (Sweden)

Humphrey H.T. Ko

2017-10-01

Full Text Available Introduction The repurposing of non-antibiotic drugs as adjuvant antibiotics may help break antimicrobial resistance (AMR. Statins are commonly prescribed worldwide to lower cholesterol. They also possess qualities of AMR “breakers”, namely direct antibacterial activity, synergism with antibiotics, and ability to stimulate the host immune system. However, statins’ role as AMR breakers may be limited. Their current extensive use for cardiovascular protection might result in selective pressures for resistance, ironically causing statins to be AMR “makers” instead. This review examines statins’ potential as AMR breakers, probable AMR makers, and identifies knowledge gaps in a statin-bacteria-human-environment continuum. The most suitable statin for repurposing is identified, and a mechanism of antibacterial action is postulated based on structure-activity relationship analysis. Methods A literature search using keywords “statin” or “statins” combined with “minimum inhibitory concentration” (MIC was performed in six databases on 7th April 2017. After screening 793 abstracts, 16 relevant studies were identified. Unrelated studies on drug interactions; antifungal or antiviral properties of statins; and antibacterial properties of mevastatin, cerivastatin, antibiotics, or natural products were excluded. Studies involving only statins currently registered for human use were included. Results Against Gram-positive bacteria, simvastatin generally exerted the greatest antibacterial activity (lowest MIC compared to atorvastatin, rosuvastatin, and fluvastatin. Against Gram-negative bacteria, atorvastatin generally exhibited similar or slightly better activity compared to simvastatin, but both were more potent than rosuvastatin and fluvastatin. Discussion Statins may serve as AMR breakers by working synergistically with existing topical antibiotics, attenuating virulence factors, boosting human immunity, or aiding in wound healing. It

Trend analysis of breaker events at United States nuclear power plants

International Nuclear Information System (INIS)

Shimada, Hiroki

2006-01-01

From events in overseas nuclear power plants recorded in the nuclear information detabase of Institute of Nuclear Safety System, Inc. (INSS), the number of events of electrical systems during the four years from 2002 to 2005 was extracted and the trend was analyzed. The results showed that breaker events were the largest in number in all years, and almost all them occurred in the US. The breaker events that occurred in US nuclear power plants in 2005 were analyzed by classifying them by cause of failure and effect on the plant, and by comparing the number of occurrences with that in Japan. As a result, the main cause of many of the breaker events was improper maintenance due to poor arrangement of maintenance manuals and human error, as well as aging degradation, they can be estimated to have been caused by insufficient maintenance control and inspection. The number of breaker failures per plant per year in our country was lower than that in the US by an order of magnitude, and there were no failures that led to a plant trip or power reduction. These facts suggest that our country's maintenance contents of breaker are advantage. (author)

Design and computational analysis of passive siphon breaker for 49-2 swimming pool reactor

International Nuclear Information System (INIS)

Yue Zhiting; Song Yunpeng; Liu Xingmin; Zou Yao; Wu Yuanyuan

2014-01-01

Based on safety considerations, a passive siphon breaker will be added to the primary cooling system of 49-2 Swimming Pool Reactor (SPR). With the breaker location determined, the capability of siphon breakers with diameters of 1.5 cm and 2.0 cm was calculated and analyzed respectively by RELAP5/MOD3.3 code. The results show that in the condition of large break loss of coolant accident these two sizes of siphon breakers are able to break the siphon phenomena, and maintain the pool water level above the reactor core when the reactor and the pump are shutdown. In the end, to be conservative, the siphon breaker with diameter of 2.0 cm is adopted. (authors)

High speed hydraulically-actuated operating system for an electric circuit breaker

Science.gov (United States)

Iman, Imdad

1983-06-07

This hydraulically-actuated operating system comprises a cylinder, a piston movable therein in an opening direction to open a circuit breaker, and an accumulator for supplying pressurized liquid to a breaker-opening piston-actuating space within the cylinder. A normally-closed valve between the accumulator and the actuating space is openable to allow pressurized liquid from the accumulator to flow through the valve into the actuating space to drive the piston in an opening direction. A dashpotting mechanism operating separately from the hydraulic actuating system is provided, thereby reducing flow restriction interference with breaker opening.

Filterability of membrane bioreactor (MBR) sludge: impacts of polyelectrolytes and mixing with conventional activated sludge.

Science.gov (United States)

Yigit, Nevzat O; Civelekoglu, Gokhan; Cinar, Ozer; Kitis, Mehmet

2010-01-01

The main objective of this work was to investigate the filterability of MBR sludge and its mixture with conventional activated sludge (CAS). In addition, the impacts of type and dose of various polyelectrolytes, filter type and sludge properties on the filterability of both MBR and Mixed sludges were determined. Specific cake resistance (SCR) measured by the Buchner funnel filtration test apparatus and the solids content of the resulting sludge cake were used to assess the dewaterability of tested sludges. The type of filter paper used in Buchner tests affected the results of filterability for MBR, CAS and Mixed sludges. SCR values and optimum polyelectrolyte doses increased with increasing MLSS concentrations in the MBR, which suggested that increase in MLSS concentrations accompanied by increases in EPS and SMP concentrations and a shift toward smaller particles caused poorer dewaterability of the MBR sludge. The significant differences observed among the filterability of CAS and MBR sludges suggested that MLSS alone is not a good predictor of sludge dewaterability. Combining CAS and MBR sludges at different proportions generally improved their dewaterability. Combining MBR sludges having typically high MLSS and EPS concentrations with CAS having much lower MLSS concentrations may be an option for full-scale treatment plants experiencing sludge dewaterability problems. Better filterability and higher cake dry solids were achieved with cationic polyelectrolytes compared to anionic and non-ionic ones for all sludge types tested.

Interactive effects of relay and circuit breaker aging in a safety-related system

International Nuclear Information System (INIS)

Toman, G.J.; Bacanskas, V.P.; Shook, T.A.; Ladlow, C.C.; Gunther, W.

1987-01-01

This paper provides an overview of the results of a program to evaluate the aging of circuit breakers and relays and the effects of that aging on the function of a safety system used in nuclear power plants. The program was performed under the Nuclear Plant Aging Research (NPAR) Program of the US Nuclear Regulatory Commission under subcontract to Brookhaven National Laboratory. There were two primary aspects to the program. In the first, the aging and failure modes of relays and circuit breakers were determined by evaluating the construction, design, and materials and the failure data related to nuclear power plant service. In the second, the interactions between a safety system and its relays and circuit breakers were evaluated to determine the effects of relay and circuit breaker aging on the function of the safety system. The aging of relays and circuit breakers was assessed through evaluation of failure data bases, discussions with utility personnel, and evaluation of equipment operating and maintenance manuals. The interaction study was based on an analysis of the safety injection system of a pressurized water reactor. The effects of stresses from the system were analyzed for the tendency to cause deterioration of the relays and circuit breakers in the system. Then the effect of the deterioration of relays and circuit breakers on the functional capability of the safety system was evaluated

Moisture-induced caking of beverage powders.

Science.gov (United States)

Chávez Montes, Edgar; Santamaría, Nadia Ardila; Gumy, Jean-Claude; Marchal, Philippe

2011-11-01

Beverage powders can exhibit caking during storage due to high temperature and moisture conditions, leading to consumer dissatisfaction. Caking problems can be aggravated by the presence of sensitive ingredients. The caking behaviour of cocoa beverage powders, with varying amounts of a carbohydrate sensitive ingredient, as affected by climate conditions was studied in this work. Sorption isotherms of beverage powders were determined at water activities (a(w) ) ranging from 0.1 to 0.6 in a moisture sorption analyser by gravimetry and fitted to the Brunauer-Emmett-Teller (BET) or the Guggenheim-Anderson-de Boer (GAB) equation. Glass transition temperatures (T(g) ) at several a(w) were analysed by differential scanning calorimetry and fitted to the Gordon-Taylor equation. Deduced T(g) = f(a(w) ) functions helped to identify stability or caking zones. Specific experimental methods, based on the analysis of mechanical properties of powder cakes formed under compression, were used to quantify the degree of caking. Pantry tests complemented this study to put in evidence the visual perception of powder caking with increasing a(w) . The glass transition approach was useful to predict the risks of caking but was limited to products where T(g) can be measured. On the other hand, quantification of the caking degree by analysis of mechanical properties allowed estimation of the extent of degradation for each product. This work demonstrated that increasing amounts of a carbohydrate sensitive ingredient in cocoa beverages negatively affected their storage stability. Copyright © 2011 Society of Chemical Industry.

Packing a cake into a box

KAUST Repository

Skopenkov, Mikhail

2011-01-01

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

Packing a cake into a box

KAUST Repository

Skopenkov, Mikhail

2011-05-01

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

Soot accumulation in diesel particulate filters using ULSD and B20 biodiesel fuel blends

Energy Technology Data Exchange (ETDEWEB)

Charbonneau, P.; Wallace, J.S. [Toronto Univ., ON (Canada)

2009-07-01

Soot accumulation in a diesel particulate filter was investigated using a newly developed dissection method that loads and dissects diesel particulate filters (DPFs). In particular, this study examined the differences in soot accumulation between ultra-low sulphur diesel (ULSD) and a B20 biodiesel blend. DPFs loaded for exposure times of 1, 2, 5 and 10 hours. Scanning electron microscopy (SEM) was used to analyze the samples of the filter substrate. The differences in particulate size and number distribution between fuels were attributed to performance differences in DPFs. ULSD loaded filters experienced increased loading and a greater pressure drop across the filters. According to SEM images, the soot cake was a relatively shallow feature increasing in density to form discrete coarse agglomerates and cakes. It was concluded that this newly developed methodology has potential for future studies in DPF loading.

OPTIMIZATION OF ADVANCED FILTER SYSTEMS

Energy Technology Data Exchange (ETDEWEB)

R.A. Newby; G.J. Bruck; M.A. Alvin; T.E. Lippert

1998-04-30

Reliable, maintainable and cost effective hot gas particulate filter technology is critical to the successful commercialization of advanced, coal-fired power generation technologies, such as IGCC and PFBC. In pilot plant testing, the operating reliability of hot gas particulate filters have been periodically compromised by process issues, such as process upsets and difficult ash cake behavior (ash bridging and sintering), and by design issues, such as cantilevered filter elements damaged by ash bridging, or excessively close packing of filtering surfaces resulting in unacceptable pressure drop or filtering surface plugging. This test experience has focused the issues and has helped to define advanced hot gas filter design concepts that offer higher reliability. Westinghouse has identified two advanced ceramic barrier filter concepts that are configured to minimize the possibility of ash bridge formation and to be robust against ash bridges should they occur. The ''inverted candle filter system'' uses arrays of thin-walled, ceramic candle-type filter elements with inside-surface filtering, and contains the filter elements in metal enclosures for complete separation from ash bridges. The ''sheet filter system'' uses ceramic, flat plate filter elements supported from vertical pipe-header arrays that provide geometry that avoids the buildup of ash bridges and allows free fall of the back-pulse released filter cake. The Optimization of Advanced Filter Systems program is being conducted to evaluate these two advanced designs and to ultimately demonstrate one of the concepts in pilot scale. In the Base Contract program, the subject of this report, Westinghouse has developed conceptual designs of the two advanced ceramic barrier filter systems to assess their performance, availability and cost potential, and to identify technical issues that may hinder the commercialization of the technologies. A plan for the Option I, bench

[Usefullness of the StoneBreaker lithotripter for percutaneous nephrolithotomy].

Science.gov (United States)

del Peso, Almudena Coloma; González, Inmaculada Fernández; Gálvez, Milagros Jiménez; Abad, Pablo Garrido; Fajardo, Gloria Bocardo; Fernández, Luis Miguel Herranz; Arjona, Manuel Fernández; Torres, Lorenzo Herrero; Sanz, Ignacio Pereira

2008-01-01

Throughout the history, many devices have been used for breaking urinary tract stones. StoneBreaker (LMA Urology, Gland, Switzerland) is a second generation of intracorporeal lithotripter, pneumatic and portable, which adds several new advantages, like effectiveness in stone fragmentation and easy handling, very useful during percutaneous lithotripsy. We report the case of a 40 year-old male patient, with a left kidney pyelic lithiasis, who was treated by percutaneous lithotripsy, under general anaesthesia, with StoneBreaker (LMA Urology, Gland, Switzerland) as lithotripter. StoneBreaker (LMA Urology, Gland, Switzerland) is a lithotripter usable with rigid and semirigid ureteroscopes, much more powerful than its predecessors. It is able to decrease the number of shocks necessary for stone fragmentation, without bigger tissue reaction. It also has a more comfortable design due to the absence of connections, and its power by replaceable carbon dioxide cartridges.

PEMANFAATAN TEPUNG SINGKONG SEBAGAI SUBSTITUSI TERIGU UNTUK VARIASI CAKE

Directory of Open Access Journals (Sweden)

Risa Panti Ariani

2016-08-01

Full Text Available Abstrak Tujuan penelitian ini untuk memperoleh variasi cake dari tepung singkong dengan mensubstitusi terigu. Karena terigu merupakan produk impor olahan dari gandum, sebagai usaha mendukung peningkatan ketahanan pangan. Penelitian ini menggunakan metode penelitian eksperimental semu di laboratorium karena keterbatasan untuk mengontrol semua variabel yang relevan. Instrumen pengumpulan data menggunakan lembar observasi untuk memperoleh data uji kualitas dari panelis terlatih, sedangkan data uji selera diperoleh dari masyarakat umum untuk mengetahui keberterimaan variasi cake singkong. Analisis data penelitian dilakukan secara deskriptif kualitatif. Hasil penelitian memperoleh kualitas cake singkong pada kriteria yang sempurna pada, (a pound cake dengan substitusi 80% bahan utama, (b roll cake dengan substitusi 100% bahan utama, tetapi kualitas tekstur terendah, (c chiffon cake dengan substitusi 100% bahan utama, serta pengembangan (volume maksimal, (d bolu kukus dengan substitusi 80% bahan utama, tetapi kualitas aroma terendah, (e sponge cake dengan substitusi 80% bahan utama, tetapi semua kriteria terendah, (f brownies dengan substitusi 100% bahan utama, serta semua kriteria tertinggi, (g fruit cake menggunakan buah-buahan lokal dengan substitusi 100% bahan utama, serta semua kriteria tertinggi, dan (g rainbow cake dengan substitusi 100% bahan utama, tetapi kualitas tekstur terendah. Secara umum keberterimaan masyarakat sangat menyukai variasi cake singkong, tetapi sponge cake dan rainbow cake memperoleh keberterimaan terendah. Dengan demikian 8 jenis cake dapat menggunakan tepung singkong sebagai substitusi terigu untuk mendukung peningkatan ketahanan pangan. Kata kunci: tepung singkong, variasi cake, substitusi terigu Abstract The purpose of this study to obtain a cake variation of substituting wheat with cassava flour. Because wheat is imported products processed from wheat, in an effort to support increased food security. This study uses a

Automatic recloser circuit breaker integrated with GSM technology for power system notification

Science.gov (United States)

Lada, M. Y.; Khiar, M. S. A.; Ghani, S. A.; Nawawi, M. R. M.; Rahim, N. H.; Sinar, L. O. M.

2015-05-01

Lightning is one type of transient faults that usually cause the circuit breaker in the distribution board trip due to overload current detection. The instant tripping condition in the circuit breakers clears the fault in the system. Unfortunately most circuit breakers system is manually operated. The power line will be effectively re-energized after the clearing fault process is finished. Auto-reclose circuit is used on the transmission line to carry out the duty of supplying quality electrical power to customers. In this project, an automatic reclose circuit breaker for low voltage usage is designed. The product description is the Auto Reclose Circuit Breaker (ARCB) will trip if the current sensor detects high current which exceeds the rated current for the miniature circuit breaker (MCB) used. Then the fault condition will be cleared automatically and return the power line to normal condition. The Global System for Mobile Communication (GSM) system will send SMS to the person in charge if the tripping occurs. If the over current occurs in three times, the system will fully trip (open circuit) and at the same time will send an SMS to the person in charge. In this project a 1 A is set as the rated current and any current exceeding a 1 A will cause the system to trip or interrupted. This system also provides an additional notification for user such as the emergency light and warning system.

Low-voltage circuit breaker arcs—simulation and measurements

International Nuclear Information System (INIS)

Yang, Fei; Wu, Yi; Rong, Mingzhe; Sun, Hao; Ren, Zhigang; Niu, Chunping; Murphy, Anthony B

2013-01-01

As one of the most important electrical components, the low-voltage circuit breaker (LVCB) has been widely used for protection in all types of low-voltage distribution systems. In particular, the low-voltage dc circuit breaker has been arousing great research interest in recent years. In this type of circuit breaker, an air arc is formed in the interrupting process which is a 3D transient arc in a complex chamber geometry with splitter plates. Controlling the arc evolution and the extinction are the most significant problems. This paper reviews published research works referring to LVCB arcs. Based on the working principle, the arcing process is divided into arc commutation, arc motion and arc splitting; we focus our attention on the modelling and measurement of these phases. In addition, previous approaches in papers of the critical physical phenomenon treatment are discussed, such as radiation, metal erosion, wall ablation and turbulence in the air arc. Recommendations for air arc modelling and measurement are presented for further investigation. (topical review)

Decreasing emissions of a secondary lead smelter by installation of a battery breaker. Emissionsminderung einer Sekundaerbleihuette durch Integration einer Akkuschrott-Aufbereitung

Energy Technology Data Exchange (ETDEWEB)

Lamm, K F

1986-11-01

Dust and lead emissions of a secondary lead smelter mainly from the area of stockyards, handling, transport, charge preparing as well as the further treatment in rotary furnaces. A 60% decrease is obtained by compact assembling of covered battery stockyard, battery breaker and charge preparation and direct connection to the existing smelter area. The breaker itself contains a wet screen trommel and a filter press for separation of paste. The heavy-media sink-float-system has been replaced by dynamic water separation, which results in cleaner qualities of all fractions. In spite of a 100% wet separation plant, a bagfilter can be used with expected clean gas dust contents below 5 mg/m{sup 3} and below 2.5 mg Pb/m{sup 3}. Over a 2 years-period, dust and lead contents have been below 1 mg/m{sup 3}. (orig.) With 5 refs., 2 flowsheets, 10 figs.

Equilibrium Analysis in Cake Cutting

DEFF Research Database (Denmark)

Branzei, Simina; Miltersen, Peter Bro

2013-01-01

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

Megavolt nanosecond generator with semiconductor current breaker

CERN Document Server

Bushlyakov, A I; Rukin, S N; Slovikovskij, B G; Timoshenkov, S P

2002-01-01

The heavy-current nanosecond generator with the pulse capacity up to 1.6 GW and output voltage of 0.5-1 MW is described. The generator contains four capacity storages, one induction storage and six solid body commutators: one thyristor, four magnetic commutators and a semiconductor current breaker on the SOS-diodes. The results of studies on the energy change-over efficiency through a semiconductor breaker by various external resistance loads as well as the results of the thermal and frequency tests are presented. It is established that selection of the optimal cooling system provides for the generator continuous mode of operation with the pulse sequence frequency from 300 Hz up to 850 Hz

OPTIMIZATION OF ADVANCED FILTER SYSTEMS; TOPICAL

International Nuclear Information System (INIS)

R.A. Newby; G.J. Bruck; M.A. Alvin; T.E. Lippert

1998-01-01

Reliable, maintainable and cost effective hot gas particulate filter technology is critical to the successful commercialization of advanced, coal-fired power generation technologies, such as IGCC and PFBC. In pilot plant testing, the operating reliability of hot gas particulate filters have been periodically compromised by process issues, such as process upsets and difficult ash cake behavior (ash bridging and sintering), and by design issues, such as cantilevered filter elements damaged by ash bridging, or excessively close packing of filtering surfaces resulting in unacceptable pressure drop or filtering surface plugging. This test experience has focused the issues and has helped to define advanced hot gas filter design concepts that offer higher reliability. Westinghouse has identified two advanced ceramic barrier filter concepts that are configured to minimize the possibility of ash bridge formation and to be robust against ash bridges should they occur. The ''inverted candle filter system'' uses arrays of thin-walled, ceramic candle-type filter elements with inside-surface filtering, and contains the filter elements in metal enclosures for complete separation from ash bridges. The ''sheet filter system'' uses ceramic, flat plate filter elements supported from vertical pipe-header arrays that provide geometry that avoids the buildup of ash bridges and allows free fall of the back-pulse released filter cake. The Optimization of Advanced Filter Systems program is being conducted to evaluate these two advanced designs and to ultimately demonstrate one of the concepts in pilot scale. In the Base Contract program, the subject of this report, Westinghouse has developed conceptual designs of the two advanced ceramic barrier filter systems to assess their performance, availability and cost potential, and to identify technical issues that may hinder the commercialization of the technologies. A plan for the Option I, bench-scale test program has also been developed based

INVESTIGATION OF MECHANICAL STRESSES IN THE DRIVE SHAFT OF MV VACUUM CIRCUIT BREAKER

Directory of Open Access Journals (Sweden)

E. I. Baida

2017-03-01

Full Text Available Introduction. In the last 10-15 years a dominant position in the market of medium voltage circuit breakers, vacuum circuit breakers have taken in which as an actuator mono- or bistable actuators with permanent magnets are used. Such circuit breakers are characterized by simplicity of design, high reliability, require preventive maintenance for many years. Development, research and improvement of vacuum circuit breakers are carried out at the Department for Electrical Apparatus, National Technical University «Kharkiv Polytechnic Institute». While working on the circuit breakers, developers have to deal with two related objectives – electrical and mechanical. This paper considers the solution of one of these problems – calculation of mechanical forces in the drive shaft of the vacuum circuit breaker in static and dynamic modes. This work was preceded by the failure of the results of measurements of the prototype circuit breakers’ contacts. Measurements have shown that these values do not match the expected values (there were less than the value of 0.8 to 1 mm. The assumption about the reasons for this discrepancy needed to be detailed checked. The results of the work done are presented in this paper. Purpose. Investigation of static and dynamic mechanical stresses and strains in the drive shaft of the vacuum circuit breaker mechanism to determine its characteristics and material selection. Methods. The investigation of mechanical processes is performed by the finite element method in the COMSOL software package. Results. We obtain the static and dynamic characteristics of the circuit breaker drive shaft: deformations, reaction forces, stresses. These characteristics made it possible to determine the actual course of the contacts, select shaft material and calculate the forces acting on the bearings. Conclusions. It is shown that the contact velocity and contact pressure are different from the theoretical value due to the deformation of the

From baking a cake to solving the diffusion equation

Science.gov (United States)

Olszewski, Edward A.

2006-06-01

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

Basic Cake Decorating Workbook.

Science.gov (United States)

Bogdany, Mel

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

Numaerical simulation of a SF6 circuit-breaker arc

International Nuclear Information System (INIS)

Vergne, P.J.; Gonzalez, J.J.; Gleizes, A.

1995-01-01

The design and the validation of high-voltage circuit breaker require more and more physical models which take into account complex phenomenae. We present here a numerical simulation of an SF 6 arc established in a simplified geometry of a circuit breaker prototype. Our study deals specially with the turbulent flow, the boundary conditions of the arc roots on the electrodes, the influence of the electromagnetic strengths and the radiative transfer. The results concern a stationary state with fixed geometry and current intensity (I=2000 A)

735 kV air-blast circuit breakers for Hydro Quebec

Energy Technology Data Exchange (ETDEWEB)

Lindstrom, I

1966-01-01

In 1962 the Quebec Hydro-Electric Commission started the development of aproject for utilizing water power in Manicouagan and Outardes, two rivers some 350 miles northeast of the city of Montreal on the left bank of the St. Lawrence estuary. The project involved the transmission of power at 735 kV ac from Manicouagan and Outardes to the heavy and growing load centers of Quebec and Montreal. The total amount of energy to be transmitted in the final stage is about 6,000 MW. The project involved the need of considerable quantities of apparatus for 735 kV, such as transformers, reactors, lightning arrestors, circuit-breakers, and disconnectors. Since the supply of the major part of the 735 kV circuit-breakers, altogether 14 three-pole units, was awarded to ASEA in Sweden, a short presentation of these airblast circuit-breakers is presented.

From Baking a Cake to Solving the Schrodinger Equation

OpenAIRE

Olszewski, Edward A.

2005-01-01

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

High-voltage direct-current circuit breakers

International Nuclear Information System (INIS)

Yoshioka, Y.; Hirasawa, K.

1991-01-01

This paper reports that in 1954 the first high-voltage direct-current (HVDC) transmission system was put into operation between Gotland and the mainland of Sweden. Its system voltage and capacity were 100 kV and 20 MW, respectively. Since then many HVDC transmission systems have been planned, constructed, or commissioned in more than 30 places worldwide, and their total capacity is close to 40 GW. Most systems commissioned to date are two-terminal schemes, and HVDC breakers are not yet used in the high-potential main circuit of those systems, because the system is expected to perform well using only converter/inverter control even at a fault stage of the transmission line. However, even in a two-terminal scheme there are not a few merits in using an HVDC breaker when the system has two parallel transmission lines, that is, when it is a double-circuit system

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

Science.gov (United States)

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

2016-05-01

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

Experiment and CFD simulation of exhaust tube in highvoltage circuit breaker

Directory of Open Access Journals (Sweden)

Ye Xiangyang

2018-01-01

Full Text Available In a high-voltage circuit breaker, the exhaust tube connects the arc zone with the exhaust volume. During the arc interruption process, the exhaust tube transports the hot gas from the arc interruption zone to the exhaust volume through its distributed holes. The design of a high performance exhaust tube in the circuit breaker development aims for well controlled hot gas evacuation mass flow and pressure waves. In this paper, the exhaust tube behaviour is investigated using Computational Fluid Dynamics (CFD. To verify the CFD simulation, a basic experimental study with pressure measurements at different positions of the exhaust tube is performed. Further, the design parameters influencing the exhaust tube behaviour and circuit breaker performance are investigated and discussed.

Fungi in cake production chain: Occurrence and evaluation of growth potential in different cake formulations during storage.

Science.gov (United States)

Morassi, Letícia L P; Bernardi, Angélica O; Amaral, Alexandra L P M; Chaves, Rafael D; Santos, Juliana L P; Copetti, Marina V; Sant'Ana, Anderson S

2018-04-01

This study aimed to determine the prevalence and populations of fungi in cake production chain. Besides, the growth potential of twelve fungal strains in different cake formulations was evaluated. Raw materials from two different batches (n=143), chocolate cakes (n=30), orange cakes (n=20), and processing environment air samples (n=147) were analyzed. Among the raw materials, wheat flour (3.2±0.3 log CFU per g) and corn meal (3.8±0.8 log CFU per g) belonging to batch #1 showed significant higher fungal counts (pcakes were Aspergillus flavus (28.15%), Penicillium citrinum (18.45%), Penicillium paxilli (14.56%), and Aspergillus niger (6.8%), which were also detected in the raw materials and processing environment air. Only Penicillium glabrum and Penicillium citrinum showed visible mycelium (>3mm) in the free of preservative cake formulation at 19th and 44th days of storage at 25°C, respectively. Revealing the biodiversity of fungi in ingredients, air and final products, as well as challenging final products with representative fungal strains may assist to implement effective controlling measures as well as to gather data for the development of more robust cake formulations. Copyright © 2017 Elsevier Ltd. All rights reserved.

Magnetic Method to Characterize the Current Densities in Breaker Arc

International Nuclear Information System (INIS)

Machkour, Nadia

2005-01-01

The purpose of this research was to use magnetic induction measurements from a low voltage breaker arc, to reconstruct the arc's current density. The measurements were made using Hall effect sensors, which were placed close to, but outside the breaking device. The arc was modelled as a rectangular current sheet, composed of a mix of threadlike current segments and with a current density varying across the propagation direction. We found the magnetic induction of the arc is a convolution product of the current density, and a function depending on the breaker geometry and arc model. Using deconvolution methods, the current density in the electric arc was determined.The method is used to study the arc behavior into the breaker device. Notably, position, arc size, and electric conductivity could all be determined, and then used to characterize the arc mode, diffuse or concentrated, and study the condition of its mode changing

Solids loading evaluation for HB-line scrap recovery filters

International Nuclear Information System (INIS)

Crowder, M.L.

2000-01-01

The HB-Line Scrap Recovery facility uses wire screen filters to remove solids from plutonium-containing solutions transferred from the slab tank dissolvers. At times, the accumulation of solids is large enough to cause blinding (i.e., pluggage) of the filters. If the solids contain undissolved plutonium, significant accumulation of fissile material could impact operations. To address this potential issue, experiments were performed to define the minimum solids required to completely blind a filter. The solids loading experiments were performed by arranging 25- and 10-microm HB-Line filters in series to simulate the equipment in the scrap recovery process. Separate tests were performed using coarse and fine glass frit and cerium oxide powder suspended in 35 wt% sodium nitrate solution using a small turbine mixer. The solution and solids were transferred from a reservoir through the filter housings by vacuum. In each case, the 25-microm filter blinded first and was full of wet cake. After drying and accounting for the sodium nitrate in the filter cake, the following results were obtained. The results of the solids loading tests demonstrated that at least 800 g of solids accumulated in the filter housing before flow stopped. The actual amount of collected material was dependent upon the physical properties of the solids such as density and particle size. The mass of solids collected by the blinded 25-microm filter increased when successively finer solids were used in the experiments. Based on these results, one should anticipate that filters in the HB-Line Scrap Recovery Facility have the potential to collect similar quantities of material before transfer of solution from the dissolvers is severely impacted

Research on burnout fault of moulded case circuit breaker based on finite element simulation

Science.gov (United States)

Xue, Yang; Chang, Shuai; Zhang, Penghe; Xu, Yinghui; Peng, Chuning; Shi, Erwei

2017-09-01

In the failure event of molded case circuit breaker, overheating of the molded case near the wiring terminal has a very important proportion. The burnout fault has become an important factor restricting the development of molded case circuit breaker. This paper uses the finite element simulation software to establish the model of molded case circuit breaker by coupling multi-physics field. This model can simulate the operation and study the law of the temperature distribution. The simulation results show that the temperature near the wiring terminal, especially the incoming side of the live wire, of the molded case circuit breaker is much higher than that of the other areas. The steady-state and transient simulation results show that the temperature at the wiring terminals is abnormally increased by increasing the contact resistance of the wiring terminals. This is consistent with the frequent occurrence of burnout of the molded case in this area. Therefore, this paper holds that the burnout failure of the molded case circuit breaker is mainly caused by the abnormal increase of the contact resistance of the wiring terminal.

Effect of Pre-gelatinized Wheat Starch on Physical and Rheological Properties of Shortened Cake Batter and Cake Texture

Directory of Open Access Journals (Sweden)

F. Ebrahimi

2016-10-01

Full Text Available The focus of this study was the effect of 1.5%, 3% and 4.5% pre-gelatinized wheat starch (based on the total weight of cake batter on improving the qualitative properties of shortened cake batter. Specific volume and viscosity of the shortened cake batter were measured for controls, 1.5%, 3% and 4.5% gelatinized starch; some important properties such as texture and sensory evaluation were examined. By increasing pre-gelatinized wheat starch used in the batter, a significant difference was observed in the rheological properties of the batter. Cake batter properties were found improved compared to the control samples. The sample with 3% pre-gelatinized starch had a lower viscosity than other treatments. The treatment with 4.5% pre-gelatinized starch had the lowest specific volume compared to other treatments. The overall results showed that the shortened cake with 3% pre-gelatinized starch was the best treatment in terms of texture and sensory evaluation factors.

Optimizing the switching time for 400 kV SF6 circuit breakers

Science.gov (United States)

Ciulica, D.

2018-01-01

This paper presents real-time voltage and current analysis for optimizing the wave switching point of the circuit breaker SF6. Circuit Breaker plays an important role in power systems. It provides protection for equipment in embedded stations in transport networks. SF6 Circuit Breaker is very important equipment in Power Systems, which is used for up to 400 kV due to its excellent performance. The controlled switching is used to eliminate transient modes and electrodynamic and dielectric charges in the network at manual switching of capacitor, shunt reactors and power transformers. These effects reduce the reliability and lifetime of the equipment installed on the network, or may lead to erroneous protection.

Pengembangan Media Ice Breaker Talking Pen pada Mata Pelajaran PAI Kelas X SMAN 100 Jakarta

Directory of Open Access Journals (Sweden)

Ati Sulastri

2017-07-01

Full Text Available This study aims to find out how to develop media ice breaker talking pen and media feasibility on the subjects of PAI. The research method used is Borg and Gall development model which includes requirement analysis, validation test, and test phase. The result of this development research is ice breaker talking pen media product which consists of command card and music developed through data collection, planning, product development, and validation and testing. Based on the validation results obtained the average score of the material experts of 4.75 (very good, and from the media experts of 3.78 (good, and the results of student responses about this media amounted to 4.39 or very good category. Therefore the ice breaker talking media on the eyes of learning PAI class X is declared eligible for use with very good category. Keywords: Development Model  Study, Ice Breaker Talking Pen, PAI Abstrak Penelitian ini bertujuan untuk mengetahui cara mengembangkan media ice breaker talking pen dan kelayakan media tersebut pada mata pelajaran PAI. Metode yang digunakan adalah model pengembangan Borg dan Gall yang meliputi analisis kebutuhan, tahap validasi dan tahap uji coba. Hasil penelitian pengembangan ini adalah produk media ice breaker talking pen yang terdiri dari kartu perintah dan musik yang dikembangkan melalui tahap pengumpulan data, perencanaan, pengembangan produk, serta validasi dan uji coba. Berdasarkan pada hasil validasi didapat skor rata-rata dari ahli materi sebesar 4,75 (sangat baik, dan dari ahli media sebesar 3,78 (baik. Serta hasil dari tanggapan siswa mengenai media ini sebesar 4,39 atau kategori sangat baik. Maka dari itu media ice breaker talking pen pada mata pelajaran PAI kelas X dinyatakan layak untuk digunakan dengan kategori sangat baik. Kata Kunci : Pengembangan Model Pembelajaran, Ice Breaker Talking Pen, PAI

Approaching the Processes in the Generator Circuit Breaker at Disconnection through Sustainability Concepts

Directory of Open Access Journals (Sweden)

Carmen A. Bulucea

2013-03-01

Full Text Available Nowadays, the electric connection circuits of power plants (based on fossil fuels as well as renewable sources entail generator circuit-breakers (GCBs at the generator terminals, since the presence of that electric equipment offers many advantages related to the sustainability of a power plant. In an alternating current (a.c. circuit the interruption of a short circuit is performed by the circuit-breaker at the natural passing through zero of the short-circuit current. During the current interruption, an electric arc is generated between the opened contacts of the circuit-breaker. This arc must be cooled and extinguished in a controlled way. Since the synchronous generator stator can flow via highly asymmetrical short-circuit currents, the phenomena which occur in the case of short-circuit currents interruption determine the main stresses of the generator circuit-breaker; the current interruption requirements of a GCB are significantly higher than for the distribution network circuit breakers. For shedding light on the proper moment when the generator circuit-breaker must operate, using the space phasor of the short-circuit currents, the time expression to the first zero passing of the short-circuit current is determined. Here, the manner is investigated in which various factors influence the delay of the zero passing of the short-circuit current. It is shown that the delay time is influenced by the synchronous machine parameters and by the load conditions which precede the short-circuit. Numerical simulations were conducted of the asymmetrical currents in the case of the sudden three-phase short circuit at the terminals of synchronous generators. Further in this study it is emphasized that although the phenomena produced in the electric arc at the terminals of the circuit-breaker are complicated and not completely explained, the concept of exergy is useful in understanding the physical phenomena. The article points out that just after the short

Experimental and theoretical analysis of vacuum circuit breaker prestrike effect on a transformer

NARCIS (Netherlands)

Popov, M.; Smeets, R.P.P.; Van der Sluis, L.; De Herdt, H.; Declerq, J.

2009-01-01

The work presented in this paper deals with the investigation of circuit breaker prestrike effect that occurs during energizing a distribution transformer. An experimental test setup that consists of a supply transformer, a vacuum circuit breaker (VCB), a cable and a test transformer is built, and

The testing of generator circuit-breakers

NARCIS (Netherlands)

Smeets, R.P.P.; Linden, van der W.A.

1998-01-01

Generator circuit-breakers face much higher current and voltage stress than distribution switchgear. This has led to a special standard (ANSI C37.013). Strictly in accordance with this standard's requirements, test circuits and parameters for a 100 kA and 120 kA (25.3 kV) SF6 generator

Let them eat cake!

OpenAIRE

Samson, Audrey; Gallardo, Francisco; FRAUD, -

2017-01-01

Let them eat cake!' is a food-led event serving an edible imaginary of a Facebook profile. In early 2012, Facebook conducted massive scale emotional contagion by manipulating the emotional expressions in the News Feeds of 689,003 users. This exemplifies how the governability and the biopolitics of everyday life flow through the many layers of shared images, liked videos, protocols, and hyperlinks, all orchestrated by the Facebook News Feed algorithm. 'Let them eat cake!' proposes a gustatory ...

Effect of wheat flour characteristics on sponge cake quality.

Science.gov (United States)

Moiraghi, Malena; de la Hera, Esther; Pérez, Gabriela T; Gómez, Manuel

2013-02-01

To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics was investigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water-soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cake-making performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making. Copyright © 2012 Society of Chemical Industry.

Improved methane production from sugarcane vinasse with filter cake in thermophilic UASB reactors, with predominance of Methanothermobacter and Methanosarcina archaea and Thermotogae bacteria.

Science.gov (United States)

Barros, Valciney Gomes de; Duda, Rose Maria; Vantini, Juliana da Silva; Omori, Wellington Pine; Ferro, Maria Inês Tiraboschi; Oliveira, Roberto Alves de

2017-11-01

Biogas production from sugarcane vinasse has enormous economic, energy, and environmental management potential. However, methane production stability and biodigested vinasse quality remain key issues, requiring better nutrient and alkalinity availability, operational strategies, and knowledge of reactor microbiota. This study demonstrates increased methane production from vinasse through the use of sugarcane filter cake and improved effluent recirculation, with elevated organic loading rates (OLR) and good reactor stability. We used UASB reactors in a two-stage configuration, with OLRs up to 45gCODL -1 d -1 , and obtained methane production as high as 3LL -1 d -1 . Quantitative PCR indicated balanced amounts of bacteria and archaea in the sludge (10 9 -10 10 copiesg -1 VS), and of the predominant archaea orders, Methanobacteriales and Methanosarcinales (10 6 -10 8 copiesg -1 VS). 16S rDNA sequencing also indicated the thermophilic Thermotogae as the most abundant class of bacteria in the sludge. Copyright © 2017 Elsevier Ltd. All rights reserved.

Production of staphylococcal enterotoxin A in cream-filled cake.

Science.gov (United States)

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

1995-07-01

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

Life testing of a low voltage air circuit breaker

International Nuclear Information System (INIS)

Subudhi, M.

1991-01-01

ADS-416 low voltage air circuit breaker manufacture by Westinghouse was mechanically cycled to identify age-related degradation in various breaker subcomponents, in particular, the power-operating mechanism. This accelerated aging test was performed on one breaker unit for over 36,000 cycles. Three separate pole shafts, one with a 60 degree weld, one with a 120 degree weld and one with a 180 degree weld in the third pole lever were used to characterize the cracking in these welds. In addition, during the testing, three different operating mechanisms and several other parts were replaced as they degraded to an inoperable condition. Of the seven welds on the pole shaft, two were found to be the critical ones whose fracture can result in misalignment problems of the pole levers. These failures, in turn can lead to many other problems with the operating mechanism including the burn-out of coils, excessive wear in certain parts and over-stressed linkages. Furthermore, the limiting service life of a number of subcomponents of the power-operated mechanism, including the operating mechanism itself, were assessed. 1 ref., 3 figs

A High Power Solid State Circuit Breaker for Military Hybrid Electric Vehicle Applications

Science.gov (United States)

2012-08-01

the SSCB to isolate a fault, breaker opening is latched and can be reset to reclose the breaker via remote logic input. SSCB state and health...rated load current (125 A). Figure 10 shows that after the SSCB detects a fault and opens, it can also be repeatedly reclosed remotely to attempt to

Mineralogical characterization of uranium yellow cake concentrates

International Nuclear Information System (INIS)

Hausen, D.M.

1992-01-01

Uranium yellow cake concentrates have been analyzed and characterized mineralogically by means of differential thermal analysis, X-ray diffraction, infrared spectra and wet chemical methods. On the basis of mineralogical methods of characterization, the following four major structural types of yellow cake may be classified: Uranyl Hydroxide Hydrate, UO 2 (OH) 2 nH 2 O; Basic Uranyl Sulfate Hydrate, (UO 2 ) x (SO 4 ) y (OH) s(x-y ).nH 2 O; Sodium Para-Uranate, Na 5 U 7 O 24 and Uranyl Peroxide Hydrate, UO 4 .nH 2 O. In this paper conditions of yellow cake preparation and characterization are described, along with discussion of significance of structural types to the physical and chemical properties of yellow cake production

"I just wanted to get away": An analysis of spring breakers' travel motivations

Science.gov (United States)

Nuno F. Ribeiro; Paul E. Durrenberger; Careen M. Yarnal; Garry E. Chick

2010-01-01

Scholarly research on Spring Break has grown substantially and has often associated spring breakers' motivations with a number of risky behaviors. Recent research, however, has challenged these assumptions. The purpose of this study was to examine spring breakers' motivations for going on Spring Break. Unlike the media portrayal of Spring Break as a time of...

Research on current sharing of paralleled IGBTs in different DC breaker circuit topologies

Directory of Open Access Journals (Sweden)

Chen Ying

2016-01-01

Full Text Available IGBT modules used in series and parallel to satisfy the requirement in high-power DC circuit breakers are often prone to large-current destruction due to current unbalance between paralleled IGBTs. It is of great importance to identify the current unbalance causes and to find a method optimizing the current sharing of paralleled IGBTs. In this paper the current-sharing influencing factors are discussed and verified by simulation. Two possible circuit topologies used in DC circuit breakers are proposed and simulated to see their performance in current sharing. The results show that one of them can provide us with a simple and effective method to achieve good current balancing in the DC circuit breaker application.

Metal-clad switchgear with large capacity vacuum circuit breaker in two-tier arrangement for nuclear power plants

International Nuclear Information System (INIS)

Yoshikawa, Isao; Watanabe, Hideo; Sugitani, Shinji

1982-01-01

Accompanying the increase of main machinery capacity in nuclear power stations, the short-circuit capacity for 6.9 kV in-house auxiliary machinery circuit has increased, and a 63 kA circuit breaker has become necessary. Although magnetic breakers have been used as large capacity breakers so far, vacuum breakers which are more suitable for the recent environmental conditions of power stations have become employed. Hitachi Ltd. has developed the metal-clad switchboard with vacuum breakers of 7.2 kV, 1,200 to 3,000 A, and breaking current of 63 kA in two-tier arrangement. The main features of this breaker are small size, light weight, long life, labour-saving in maintenance and inspection, simple construction, easy handling, high reliability and safety. In addition, in this paper, the construction of the breaker and switchboard, aseismic property, and test results are described. The tests include the withstand voltage test, elevated temperature test, short period current test, short-circuit test, low current breaking test, continuous on-off test, on-off surge combination test and short-circuit breaking test under the condition of vacuum failure in one phase. The aseismic property is guaranteed by analyzing the vibration characteristics and the strength using computer-aided finite element method so that the performance required is satisfied. (Wakatsuki, Y.)

Age-related degradation of Westinghouse 480-volt circuit breakers

International Nuclear Information System (INIS)

Subudhi, M.; MacDougall, E.; Kochis, S.; Wilhelm, W.; Lee, B.S.

1990-11-01

After the McGuire event in 1987 relating to failure of the center pole weld in one of its reactor trip breakers, activities were initiated by the NRC to investigate the probable causes. A review of operating experience suggested that the burning of coils, jamming of the operating mechanism, and deterioration of the contacts dominated the breakers failures. Although failures of the pole shaft weld were not included as one of the generic problems, the NRC augmented inspection team had suspected that these welds were substandard which led them to crack prematurely. A DS-416 low voltage air circuit breaker manufactured by Westinghouse was mechanically cycled to identify age-related degradations. This accelerated aging test was conducted for over 36,000 cycles during nine months. Three separate pole shafts, one with a 60 degree weld, one with a 120 degree and one with a 180 degree were used to characterize the cracking in the pole level welds. In addition, three different operating mechanisms and several other parts were replaced as they became inoperable. The testing yielded many useful results. The burning of the closing coils was found to be the effect of binding in the linkages that are connected to this device. Among the seven welds on the pole shaft, number-sign 1 and number-sign 3 were the critical ones which cracked first to cause misalignment of the pole levers, which, in turn, had led to many problems with the operating mechanism including the burning of coils, excessive wear in certain parts, and overstressed linkages. Based on these findings, a maintenance program is suggested to alleviate the age-related degradations that occur due to mechanical cycling of this type of breaker. 3 refs., 39 figs., 7 tabs

Lessons Learned "Establishing an Electrically Safe Work Condition" Specifically related to Racking Electrical Breakers

Energy Technology Data Exchange (ETDEWEB)

Martinez, Tommy Robert [Los Alamos National Lab. (LANL), Los Alamos, NM (United States); Romero, Philbert Roland [Los Alamos National Lab. (LANL), Los Alamos, NM (United States); Garcia, Samuel Anthony [Los Alamos National Lab. (LANL), Los Alamos, NM (United States)

2017-11-09

During low voltage electrical equipment maintenance, a bad breaker was identified. The breaker was racked out from the substation cubicle without following the hazardous energy control process identified in the Integrated Work Document (IWD). The IWD required the substation to be in an electrically safe work condition prior to racking the breaker. Per NFPA 70E requirements, electrical equipment shall be put into an electrically safe work condition before an employee performs work on or interacts with equipment in a manner that increases the likelihood of creating an arc flash. Racking in or out a breaker on an energized bus may increase the likelihood of creating an arc flash dependent on equipment conditions. A thorough risk assessment must be performed prior to performing such a task. The risk assessment determines the risk control measures to be put in place prior to performing the work. Electrical Safety Officers (ESO) can assist in performing risk assessments and incorporating risk control measures.

Synchronous transmission circuit breaker development. Final report

Energy Technology Data Exchange (ETDEWEB)

Garzon, R D

1976-08-01

The need for the development of a synchronous transmission breaker is discussed and the basic preliminary specifications for such a circuit breaker are established and tabulated. The initial exploratory work designed to establish the preferred designs for a synchronous pulse generator, (or current zero predictor), for an operating mechanism and for a suitable interrupter are described in detail. The experimental results obtained with vacuum interrupters and with axial blast interrupters using pure SF/sub 6/, mixtures of SF/sub 6/ and N/sub 2/, and high pressure liquid SF/sub 6/ are reported. The results are then evaluated and the performances obtained with each interrupting media are compared arriving at the end to a choice of a preferred design. This preferred design, an interrupter that uses SF/sub 6/ in the liquid state at pressures of 13.8 megapascals (2000 psi), is completely described. The results obtained in a series of experiments designed to establish limits of performance for this interrupter are also discussed.

A MACHINE FOR PULVERIZING AND SIFTING GARI MASH

African Journals Online (AJOL)

Dr Obe

O.75kw electric motor. Fig. 2.Photograph of prototype gari pulverizing/sifting machine. A Side view of the Prototype Gari mash Pulverize/sifting machine. 1. Vee-belt drives; 2. Head pulley; 3 belt conveyor; 4, cake breaker, 5. tail pulley; 6. lump or cake of' gari mash;7hopper; 8pulverizing roller; 9. Side gaurds; 10.brush 11.

NRC Information No. 89-86: Type HK circuit breakers missing close latch anti-shock springs

International Nuclear Information System (INIS)

Rossi, C.E.

1992-01-01

During the recent refueling outage at Fermi Unit 2, the licensee inspected both safety-related and non-safety-related Type HK circuit breakers. The close latch anti-shock springs were observed to be missing in approximately 40 safety-related Type HK circuit breakers that had been manufactured outside of the previously identified timeframes. (The identified circuit breakers were manufactured in 1974.) Thus, the timeframes previously identified by the manufacturer (prior to 1973 and from June 1975 to June 1977) may not be totally inclusive. In addition, because of changes in corporate name, mergers, etc., Type HK circuit breakers may indicate manufacture by ITE, ITE Imperial, Gould, Brown Boveri, or a combination thereof. The current name of the manufacturer is ASEA Brown Boveri. Recipients may need to be cognizant of this when determining whether they utilize potentially affected equipment

Jatropha press cake as organic fertilizer in lettuce cultivation

Directory of Open Access Journals (Sweden)

José R. Mantovani

Full Text Available ABSTRACT In biodiesel production, vegetable press cake is obtained as waste, and a suitable destination for jatropha press cake would be the use in agriculture as organic fertilizer. This study aimed to evaluate the effect of jatropha press cake on soil fertility attributes and on lettuce production and accumulation of nutrients in the shoots. The experiment was conducted in pots in a greenhouse, in a randomized block design with eight treatments and five replicates. The treatments consisted of doses of jatropha press cake equivalent to 0, 0.5, 1.0, 2.0, 4.0, 8.0, 16.0 and 32.0 t ha-1. Portions of 5.5 dm3 of soil received limestone, phosphate fertilizer and the doses of jatropha press cake, and remained incubated for 30 days. After incubation, soil samples were collected, each pot received one lettuce seedling and the experiment was carried out for 45 days. The organic fertilization with jatropha press cake increased the contents of nutrients in the soil, especially K+, but caused increment in soil acidity and electrical conductivity. The use of jatropha press cake as organic fertilizer decreased lettuce production and accumulation of nutrients in the shoots.

Property Assessment of Sponge Cake Added with Egg Replacer

OpenAIRE

Yaqiang He; Linlin Wang; Qian Lu

2015-01-01

Chicken egg which is always used in sponge cake production is likely to deteriorate during storage or transportation. This weakness prevents the wide use of chicken egg in sponge cake making. In order to solve this problem, egg replacer has been developed. In this study, effect of egg replacer on the property of sponge cake was analyzed. The result indicated egg replacer could improve the yield rate and specific volume of sponge cake. However, high content of egg replacer would negatively imp...

EXPERIMENTS ON CAKE DEVELOPMENT IN CROSSFLOW FILTRATION FOR HIGH LEVEL WASTE

Energy Technology Data Exchange (ETDEWEB)

Duignan, M.; Nash, C.

2011-04-14

Crossflow filtration is a key process step in many operating and planned waste treatment facilities to separate undissolved solids from supernate slurries. This separation technology generally has the advantage of self cleaning through the action of wall shear stress, which is created by the flow of waste slurry through the filter tubes. However, the ability of filter wall self cleaning depends on the slurry being filtered. Many of the alkaline radioactive wastes are extremely challenging to filtration, e.g., those containing compounds of aluminum and iron, which have particles whose size and morphology reduces permeability. Low filter flux can be a bottleneck in waste processing facilities such as the Salt Waste Processing Facility at the Savannah River Site and the Waste Treatment Plant at the Hanford Site. Any improvement to the filtration rate would lead directly to increased throughput of the entire process. To date, increased rates are generally realized by either increasing the crossflow filter axial flowrate, which is limited by pump capacity, or by increasing filter surface area, which is limited by space and increases the required pump load. In the interest of accelerating waste treatment processing, DOE has funded studies to better understand filtration with the goal of improving filter fluxes in existing crossflow equipment. The Savannah River National Laboratory (SRNL) was included in those studies, with a focus on startup techniques and filter cake development. This paper discusses those filter studies. SRNL set up both dead-end and crossflow filter tests to better understand filter performance based on filter media structure, flow conditions, and filter cleaning. Using non-radioactive simulated wastes, which were both chemically and physically similar to the actual radioactive wastes, the authors performed several tests to demonstrate increases in filter performance. With the proper use of filter flow conditions filter flow rates can be increased

30 CFR 75.601-1 - Short circuit protection; ratings and settings of circuit breakers.

Science.gov (United States)

2010-07-01

... 30 Mineral Resources 1 2010-07-01 2010-07-01 false Short circuit protection; ratings and settings... Trailing Cables § 75.601-1 Short circuit protection; ratings and settings of circuit breakers. Circuit breakers providing short circuit protection for trailing cables shall be set so as not to exceed the...

Preparation of food supplements from oilseed cakes.

Science.gov (United States)

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

2015-05-01

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

Numerical simulation for arc-plasma dynamics during contact opening process in electrical circuit-breakers

International Nuclear Information System (INIS)

Gupta, D N; Srinivas, D; Patil, G N; Kale, S S; Potnis, S B

2010-01-01

The high-energy, high-current thermal plasma that develops between electric contacts in a gas circuit-breaker during circuit interruption is an important phenomenon in the power transmission industry. The high temperature and pressure arc dissipates the tremendous amount of energy generated by the fault current. Simultaneously, this energy has to be transferred away from the contacts to build the dielectric strength level of the circuit-breaker. In order to interrupt the current, the arc must be weakened and finally extinguished. We model these phenomena by using a computer software code based on the solution of the unsteady Euler equations of gas dynamics. We consider the equations of fluid flows. These equations are solved numerically in complex circuit breaker geometries using a finite-volume method. The domain is initially filled with SF 6 gas. We begin our simulations from cold mode, where the fault current is not present (hence no arc). An axis-symmetric geometry of a 145 kV gas circuit-breaker is considered to study the pressure, density, and temperature profile during contact opening process.

Effects of irradiation on hygiene quality of moon cake

International Nuclear Information System (INIS)

Zhang Fengjiao; Chen Bin; Guo Yaping; Gao Meixu; Li Haipeng; Sun Baozhong

2007-01-01

To explore the influence of controllable conditions with different doses of irradiation and store time on the safe and the quality of Moon Cake, the indexes including peroxide value, acid value, mould, coli group coliform group, total numbers of colony and taste of Moon Cake were concerned about. The results show that the peroxide value were increased and acid value were decreased gradually with the increased value of 60 Co γ-irradiation. Meanwhile, the microorganism growth in the moon cake were controlled. It is concluded that the taste of Moon Cake was not changed and the shelf life of ones were prolonged by 3 months when doses of irradiation was 8 kGy, in addition, Tea-polyphenols could prevent the lipid in Moon Cake from lipid oxidation effectively. (authors)

Feasibility of electro-osmotic belt filter dewatering technology at pilot scale

CSIR Research Space (South Africa)

Snyman, HG

2000-01-01

Full Text Available -air. The technology was found as sensitive to polyelectrolyte dosages as belt presses. The performance of the electro-osmotic belt filter was sensitive to feed rate, but performed well with non-thickened waste activated sludge (0.61% solids), resulting in cake solids...

Biodegradation of shea nut cake by indigenous soil bacteria ...

African Journals Online (AJOL)

Yeast extracts enhanced growth. Pseudomanas strain G9 degraded 71.25% shea nut cake, while Pseudomonas strain G38 degraded 50.35% shea nut cake within 48 h. Pseudomonas G9 can be used to degrade shea nut cake. G9 and G38 are different species of Pseudomonas and molecular typing such as PCR can be ...

Potentials of biodegraded cashew pomace for cake baking.

Science.gov (United States)

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

1992-04-01

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

Gravimetric Analysis of Uranium in Yellow Cake

International Nuclear Information System (INIS)

Srinuttrakul, Wannee; Jantha, Suwat

2007-08-01

Full text: The gravimetric analysis of uranium in yellow cake is composed of several stages. The analysis takes a long time, which is the disadvantage of this method. However, this gravimetric method provides accurate result for determining the major content of sample. Uranium is the main composition of yellow cake, while Thorium, rare earths and other elements are minor and trace elements. In this work, anion exchange resin was used to separate uranium from other elements to yield highly pure uranium suitable for precipitation. This pure uranium was burnt to U3O8, a form that is stable enough to be weighed. From the optimal condition, the recovery of U3O8 after separating uranium from rare earths and iron is 99.85 ± 0.21%. The application of anion exchange separation was used to analyze uranium in yellow cake obtained from monazite digestion process. It was found that U3O8 in yellow cake is 78.85 ± 2.03%

Ammonia Volatilization in Cocoa Farm as Affected by Sugarcane Filter Cake Supply at Different Urea and Soil Moisture Levels

Directory of Open Access Journals (Sweden)

Erwin Prastowo

2015-02-01

Full Text Available Ammonia  (NH3  volatilization  is  a  crucial  mechanism  in  soil  nitrogen  (N cycle. It accounts for main loss  of N in cocoa  farms  when  environment is  suitable to  promote  the  emission.  A  research  to  locate  a  link  of  several  factors,  namely, sugarcane filter cake  (SFC, urea  and soil moisture content  to NH 3 volatilization,  and  to reveal  cocoa  N  uptake  and  urea  fertilizer  efficiency  was  taken  place  both  in  a laboratory  with  the  incubation  technique,  and  in  a  greenhouse  as  a  pot  trial. The design was completely randomized design in factorial. The soil was Inceptisol from Kaliwining Experimental Station, Jember, East Java, collected from top soil of  a  productive  cocoa  farm.  A  closed  trap  system  was  designed  to  measurevolatilized  NH 3 from  soil  and  SFC  mixture  incubated  for  14  days.  For  the  pot experiment,  cocoa  clone  of  Scavina  6  seedlings  were  grown  for  six  months  withtreatments  involving  series  level  of  SFC  and  series  level  of  urea.  Soil  moisture content influenced volatilized NH3 by reducing 50% emission in where it was more obvious in higher level of urea applied. It was more than 90% in average for the increase in volatilized NH 3roduced by increasing in level of urea from 0 to 0.4 g kg -1 in  overall  level  of  combinations. An increase in urea  level  had  resulted in increase in  soil  pH, and  Parson correlation suggested a direct  link  with  volatilized  NH 3  We found  a  relationship  between  SFC  and volatilized  NH 3 and  their combinations  with soil  moisture  and  urea  content  were  able  to  inhibit  the  emission.  Emission decrease  up  to  28%  was  observed  from  0  to  100  g  SFC  kg-1.  This  inhibition may  have contributed to  the increase in  N cocoa  plant uptake

[Design and application of a cake-shaping apparatus for drug-separated moxibustion].

Science.gov (United States)

Zhu, Ai-Jun; Lu, Xiao-Dong

2008-08-01

Acupuncturist makes herbal cakes with traditional manual way, with such disadvantages as slow in making, varying in thickness and size of the cake. When the patients are treated with medical cake-separated moxibustion, they will be unevenly affected by the heat and the patient easily suffers from burning. These hinder clinically wide application of cake-separated moxibustion. With practice of many years, the authors design and make a kind of manual cake-shaping apparatus which can rapidly and conveniently make uniform medical cake, with simple technique, ingenious structure and normal material.

Microbial protein and blood parameters of goats fed with licury cake

Directory of Open Access Journals (Sweden)

Máikal Souza Borja

2014-02-01

Full Text Available The objective of this study was to determine the ideal level of licury cake in the diet of Boer goats through microbial synthesis estimated based on the presence of purine derivatives in the urine and on blood urea and glucose parameters. Twenty uncastrated one-year-old ¾ Boer goats with an average body weight of 18 kg were distributed in a completely randomized design. Each animal was confined to a one m2 suspended stall with access to water ad libitum. The diets were formulated in accordance with the NRC (2007, and the ingredients were: 50% Tifton-85 (Cynodon sp hay, corn meal, soybean meal, premixed vitamin and mineral supplement, and licury cake. The treatments were: 1 0% of the goat’s total diet composed of licury cake (DM basis, 2 15% of the total diet composed of licury cake, 3 30% of the diet composed of licury cake, and 4 45% of the diet composed of licury cake. The experiment lasted for 17 days. The first 10 days were used to adapt the animals to the diets and facilities. The inclusion of the licury cake in the goat’s diets reduced the levels of blood nitrogen and glucose. Urinary excretion decreased linearly with the inclusion of licury cake in the diet. The inclusion of licury cake in the goat’s diets also caused a linear reduction in the excretion of allantoin, xanthine and hypoxanthine and total purine derivative (PD in urine samples. Based on the microbial protein production and blood parameters of goats fed with licury cake, up to 15% of the goat diet may be composed of licury cake.

Nutritional and energy values of sunflower cake for broilers

Directory of Open Access Journals (Sweden)

Eveline Berwanger

2014-12-01

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

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

Science.gov (United States)

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

2013-12-15

Moisture migration largely impacts cake crumb firmness during storage at ambient temperature. To study the importance of phenomena other than crumb to crust moisture migration and to exclude moisture and temperature gradients during baking, crustless cakes were baked using an electrical resistance oven (ERO). Cake crumb firming was evaluated by texture analysis. First, ERO cakes with properties similar to those baked conventionally were produced. Cake batter moisture content (MC) was adjusted to ensure complete starch gelatinisation in the baking process. In cakes baked conventionally, most of the increase in crumb firmness during storage was caused by moisture migration. Proton nuclear magnetic resonance ((1)H NMR) showed that the population containing protons of crystalline starch grew during cake storage. These and differential scanning calorimetry (DSC) data pointed to only limited amylopectin retrogradation. The limited increase in amylopectin retrogradation during cake storage cannot solely account for the significant firming of ERO cakes and, hence, other phenomena are involved in cake firming. Copyright © 2013 Elsevier Ltd. All rights reserved.

Use of a soft sensor for the fast estimation of dried cake resistance during a freeze-drying cycle.

Science.gov (United States)

Bosca, Serena; Barresi, Antonello A; Fissore, Davide

2013-07-15

This paper deals with the determination of dried cake resistance in a freeze-drying process using the Smart Soft Sensor, a process analytical technology recently proposed by the authors to monitor the primary drying stage of a freeze-drying process. This sensor uses the measurement of product temperature, a mathematical model of the process, and the Kalman filter algorithm to estimate the residual amount of ice in the vial as a function of time, as well as the coefficient of heat transfer between the shelf and the product and the resistance of the dried cake to vapor flow. It does not require expensive (additional) hardware in a freeze-dryer, provided that thermocouples are available. At first, the effect of the insertion of the thermocouple in a vial on the structure of the product is investigated by means of experimental tests, comparing both sublimation rate and cake structure in vials with and without thermocouple. This is required to assess that the temperature measured by the thermocouple is the same of the product in the non-monitored vials, at least in a non-GMP environment, or when controlled nucleation methods are used. Then, results about cake resistance obtained in an extended experimental campaign with aqueous solutions containing different excipients (sucrose, mannitol and polyvinylpyrrolidone), processed in various operating conditions, are presented, with the goal to point out the accuracy of the proposed methodology. Copyright © 2013 Elsevier B.V. All rights reserved.

Study of the effect of humidity, particle hygroscopicity and size on the mass loading capacity of HEPA filters

International Nuclear Information System (INIS)

Gupta, A.

1992-01-01

The effect of humidity, particle hygroscopicity and size on the mass loading capacity of glass fiber HEPA filters has been studied. At humidifies above the deliquescent point, the pressure drop across the HEPA filter increased non-linearly with the areal loading density (mass collected/filtration area) of NaCl aerosol, thus significantly reducing the mass loading capacity of the filter compared to dry hygroscopic or non-hygroscopic particle mass loadings. The specific cake resistance, K 2 , has been computed for different test conditions and used as a measure of the mass loading capacity. K. was found to decrease with increasing humidity for the non-hygroscopic aluminum oxide particles and the hygroscopic NaCl particles (at humidities below the deliquescent point). It is postulated that an increase in humidity leads to the formation of a more open particulate cake which lowers the pressure drop for a given mass loading. A formula for predicting K 2 for lognormally distributed aerosols (parameters obtained from impactor data) is derived. The resistance factor, R, calculated using this formula was compared to the theoretical R calculated using the Rudnick-Happel expression. For the non-hygroscopic aluminum oxide the agreement was good but for the hygroscopic sodium chloride, due to large variation in the cake porosity estimates, the agreement was poor

Effect of humidity and particle hygroscopicity on the mass loading capacity of high efficiency particulate air (HEPA) filters

International Nuclear Information System (INIS)

Gupta, A.; Biswas, P.; Monson, P.R.; Novick, V.J.

1993-01-01

The effect of humidity, particle hygroscopicity, and size on the mass loading capacity of glass fiber high efficiency particulate air filters was studied. Above the deliquescent point, the pressure drop across the filter increased nonlinearly with areal loading density (mass collected/filtration area) of a NaCl aerosol, thus significantly reducing the mass loading capacity of the filter compared to dry hygroscopic or nonhygroscopic particle mass loadings. The specific cake resistance K 2 was computed for different test conditions and used as a measure of the mass loading capacity. K 2 was found to decrease with increasing humidity for nonhygroscopic aluminum oxide particles and for hygroscopic NaCl particles (at humidities below the deliquescent point). It is postulated that an increase in humidity leads to the formation of a more open particulate cake which lowers the pressure drop for a given mass loading. A formula for predicting K 2 for lognormally distributed aerosols (parameters obtained from impactor data) was derived. The resistance factor, R, calculated using this formula was compared to the theoretical R calculated using the Rudnick-Happel expression. For the nonhygroscopic aluminum oxide, the agreement was good but for the hygroscopic sodium chloride, due to large variation in the cake porosity estimates, the agreement was poor. 17 refs., 6 figs., 3 tabs

Ohmic heating coil power supply using thyristor circuit breaker in a thermonuclear fusion device

International Nuclear Information System (INIS)

Tani, Keiji; Shimada, Ryuichi; Tamura, Sanae; Yabuno, Kohei; Koseki, Shoichiro.

1982-01-01

In a large scale Tokamak thermonuclear fusion device such as the critical plasma testing facility (JT60) presently under construction, mechanical breakers such as vacuum and air breakers are mostly used for interrupting DC heavy current which is supplied to the ohmic heating coils of inductive energy accumulation method. The practical use of the DC breakers employing thyristors has just been started because the history of thyristor development is short and thristors are still expensive, in spite of the advantages. In this paper, the circuit is investigated in which the excellent high speed controllability of thyristors is fully utilized, while the economy is taken into accout, and the experiment carried out with a unit model is described. It was found that a thyristor switch, which was constructed by connecting the high speed thyristors of peak off-state voltage rating 2,000 V and mean current rating 500 A in direct parallel, was able to interrupt 12.7 kA current in the power supply circuit of ohmic heating coils developed this time. In addition, the switch configuration was able to be greatly simplified. When the multistage raising of plasma current is required, the raise can be performed with a single thyristor breaker because it can make high speed control. Therefore, the capacity of the breaker can be doubly and drastically reduced. Also, if current unbalance might occur between thyristor switch units, it gives no problem since the time of reverse voltage after current interruption dispersed smaller as current increased. (Wakatsuki, Y.)

The research on new production technique of yellow cake

International Nuclear Information System (INIS)

Wang Zhaoguo; Lin Cirong; Pan Haichun; Wang Haita

2001-01-01

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

EFISIENSI PENGGUNAAN TELUR DALAM PEMBUATAN SPONGE CAKE

Directory of Open Access Journals (Sweden)

Ida Ayu Putu Hemy Ekayani

2011-07-01

Full Text Available Penelitian ini bertujuan untuk membuat kue berpori (spong cake dengan kualitas baik  dengan menggunakan jumlah telur minimal yang dibantu dengan penggunaan baking powder secara optimal untuk menurunkan biaya produksi yang disebabkan oleh mahalnya harga telur. Penelitian ini merupakan penelitian laboratorium (eksperimen. Analisis data dilakukan secara deskriptif. Hasil penelitian menunjukkan bahwa kualitas sponge cake terbaik dihasilkan dari dua variasi rancangan variasi kadar baking powder dan telur yakni resep pertama dengan formulasi tepung terigu 100 gram, baking powder 6 gram, telur 100 gram, lemak 75 gram, dan tanpa penambahaan air; dan resep ke dua dengan formulasi tepung terigu 100 gram, baking powder 2 gram, telur 80 gram, lemak 75 gram, dan air 16 gram. Jumlah telur yang digunakaan dalam kedua resep tersebut cukup jauh berkurang dari resep umum yang menggunakan 180 gram telur untuk 100 gram tepung terigu. Temuan penelitian ini akan berimplikasi pada sponge cake dengan harga yang lebih murah, tetapi dengan kualitas yang tetap relatif baik dapat dihadirkan ke pasar.   Kata-kata kunci: spong cake,  kualitas, baking powder, biaya produksi

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

Science.gov (United States)

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

2003-06-01

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

Feasibility analysis of heat pump dryer to dry hawthorn cake

International Nuclear Information System (INIS)

Wang, D.C.; Zhang, G.; Han, Y.P.; Zhang, J.P.; Tian, X.L.

2011-01-01

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

Feasibility analysis of heat pump dryer to dry hawthorn cake

Energy Technology Data Exchange (ETDEWEB)

Wang, D.C., E-mail: wdechang@163.com [College of Electromechanical Engineering, Qingdao University, Qingdao 266071 (China); Zhang, G.; Han, Y.P.; Zhang, J.P.; Tian, X.L. [College of Electromechanical Engineering, Qingdao University, Qingdao 266071 (China)

2011-08-15

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

Optimal planning of series resistor to control time constant of test circuit for high-voltage AC circuit-breakers

OpenAIRE

Yoon-Ho Kim; Jung-Hyeon Ryu; Jin-Hwan Kim; Kern-Joong Kim

2016-01-01

The equivalent test circuit that can deliver both short-circuit current and recovery voltage is used to verify the performance of high-voltage circuit breakers. Most of the parameters in this circuit can be obtained by using a simple calculation or a simulation program. The ratings of the circuit breaker include rated short-circuit breaking current, rated short-circuit making current, rated operating sequence of the circuit breaker and rated short-time current. Among these ratings, the short-...

Electrical, Magnetic, Thermal Modeling and Analysis of a 5000A Solid-State Switch Module and Its Application as a DC Circuit Breaker

OpenAIRE

Zhou, Xigen

2005-01-01

This dissertation presents a systematic design and demonstration of a novel solid-state DC circuit breaker. The mechanical circuit breaker is widely used in power systems to protect industrial equipment during fault or abnormal conditions. Compared with the slow and high-maintenance mechanical circuit breaker, the solid-state circuit breaker is capable of high-speed interruption of high currents without generating an arc, hence it is maintenance-free. Both the switch and the tripping unit ...

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

OpenAIRE

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

2004-01-01

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

Extraction and purification of yellow cake

International Nuclear Information System (INIS)

Yousif, E.H.

2006-01-01

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

Preparation Of Pure Vanadium Pentoxide From Red Cake

International Nuclear Information System (INIS)

ZAREH, M.M.; EL-HAZEK, M.N; BU ZAID, A.H.M; MOHAMED, H.S.

2010-01-01

The red cake, extracted from petroleum ash by acid leaching, contains some impurities such as iron, nickel, zinc, Cr and Cu. For purification the red cake, vanadium in the red cake was taken into solution by treating the red cake with soda ash solution at 90 o C, S /L 1/10 and leaching time of 6 h. The obtained leaching efficiency of vanadium reached 99 %. The solution was clarified by filtration and slurred with solid ammonium sulphate (50g/l) and ammonium chloride (50 g/l). The pH of the slurry was kept at 8-9 by adding ammonium hydroxide. Ammonium metavanadate was crystallized from the slurry at room temperature and during the crystallization step, the slurry was kept under mild agitation. The reaction between the sodium vanadate and ammonium sulphate led to the formation of ammonium metavanadate (AMV) 98.35 % (atomic adsorption techniques). The AMV crystals were separated from the residual liquor by filtration, washed with 5% ammonium chloride solution then dried at 100 o C. Over 98.35 % of the vanadium contained in the red cake was recovered by this way as AMV. Thermal decomposition of AMV at 350 o C 1 h yielded 99.32 % pure vanadium pentoxide.

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

Science.gov (United States)

Lee, Jun Ho

2015-09-01

To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (PBaking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, L*- and b*-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.

Effect of magnetic attachment with stress breaker on lateral stress to abutment tooth under overdenture.

Science.gov (United States)

Gonda, T; Ikebe, K; Ono, T; Nokubi, T

2004-10-01

Recently, a newly developed magnetic attachment with stress breaker was used in retentive components in overdentures. Excessive lateral stress has a more harmful effect on natural teeth than axial stress, and the magnetic attachment with stress breaker is expected to reduce lateral forces on abutment teeth and protect it teeth from excessive stress. However, the properties of this retainer have not yet been determined experimentally. This study compares the lateral forces on abutment teeth for three retainers under loading on the denture base in a model study. A mandibular simulation model is constructed to measure lateral stress. Three types of retentive devices are attached to the canine root. These devices include the conventional root coping, the conventional magnetic attachment and the new magnetic attachment with stress breaker. For each retentive device, load is generated on the occlusal table of the model overdenture, and the lateral stress on the canine root and the displacement of the overdenture measured. The magnetic attachment with stress breaker does not displace the denture and exhibits lower lateral stress in the canine root than conventional root coping and magnetic attachments.

Yellow cake product practice

International Nuclear Information System (INIS)

Bosina, B.

1980-01-01

The flow sheets of uranium ore processing plants at present operating throughout the world terminate with the production of yellow cake. The demands of the refineries on the quality of this commodity have become more stringent with time. The impurity content of yellow cake depends to a considerable extent on the nature of the technical operations preceding precipitation. As a rule the purity of the final product is greater when the uranium is precipitated from re-extractants or regenerators consisting of weakly basic resins. An analysis of 80 uranium precipitation flow sheets demonstrates the advantages of using ammonia, while to some extent use is made of caustic soda, magnesium oxide, hydrogen peroxide or calcium oxide; precipitation is carried out in one or two stages at high temperature. Use of a particular chemical is governed by its availability, price, effect on the environment, degree of filtrate utilization, etc. It may be anticipated that the perfecting of precipitation flow sheets will be directed towards achieving maximum concentration of uranium in the solutions before precipitation, reduction in the volume of liquid flows through the equipment, an improvement in the filtration qualities of the precipitate, etc. The paper gives the flow sheet for precipitation of uranium by means of gaseous ammonia from sulphate-carbonate solutions. For drying yellow cake use has been made of spray driers. The dry product is easily sampled and transported. (author)

Short- circuit tests of circuit breakers

OpenAIRE

Chorovský, P.

2015-01-01

This paper deals with short-circuit tests of low voltage electrical devices. In the first part of this paper, there are described basic types of short- circuit tests and their principles. Direct and indirect (synthetic) tests with more details are described in the second part. Each test and principles are explained separately. Oscilogram is obtained from short-circuit tests of circuit breakers at laboratory. The aim of this research work is to propose a test circuit for performing indirect test.

EFISIENSI PENGGUNAAN TELUR DALAM PEMBUATAN SPONGE CAKE

OpenAIRE

Ida Ayu Putu Hemy Ekayani

2011-01-01

Penelitian ini bertujuan untuk membuat kue berpori (spong cake) dengan kualitas baik  dengan menggunakan jumlah telur minimal yang dibantu dengan penggunaan baking powder secara optimal untuk menurunkan biaya produksi yang disebabkan oleh mahalnya harga telur. Penelitian ini merupakan penelitian laboratorium (eksperimen). Analisis data dilakukan secara deskriptif. Hasil penelitian menunjukkan bahwa kualitas sponge cake terbaik dihasilkan dari dua variasi rancangan variasi kadar baking powder ...

Effect of transglutaminase on some properties of cake enriched with various protein sources.

Science.gov (United States)

Alp, H; Bilgiçli, N

2008-06-01

The effect of transglutaminase (TG) enzyme addition (0% and 0.09%) on batter and cake properties, prepared with different protein sources (nonfat dry milk [NFDM], soy flour, and soymilk) and flour types (type A with 11.4% protein and type B with 8.6% protein), was investigated. Specific gravity and pH of cake batters were determined, and physical and chemical analysis of the cake samples was performed. Soy products improved cake weight, volume, softness, protein, and fat contents. NFDM increased the crust redness and crumb lightness more than the other protein sources. TG enzyme addition affected the volume, softness, crust, and crumb color of the cake samples significantly (P flour B with lower protein gave more puffed, symmetrical, and softer cake samples. TG had a potential application with different protein sources in cake production. Especially interactions between TG with soy flour and TG and wheat flour with high protein content were important in cake formulations due to the softening effect on crumb.

Effects of shading time on quality of matcha and matcha cake

Directory of Open Access Journals (Sweden)

LI Hui

2014-12-01

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

First results of the CAKE experiment

International Nuclear Information System (INIS)

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

2003-01-01

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

First results of the CAKE experiment

CERN Document Server

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

2003-01-01

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

Layer-Cake Earth

Science.gov (United States)

Tedford, Rebecca; Warny, Sophie

2006-01-01

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

Designing a Clean Label Sponge Cake with Reduced Fat Content.

Science.gov (United States)

Eslava-Zomeño, Cristina; Quiles, Amparo; Hernando, Isabel

2016-10-01

The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with OptiSol™5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides a natural substitute for guar and xanthan gums, avoiding E-numbers on labels. The structure and some physicochemical properties of the formulations were examined, sensory analysis was conducted and changes in starch digestibility due to adding this ingredient were determined. Increasing quantities of OptiSol™5300 gave harder cakes, with less weight loss during baking, without affecting the final cake height. There were no significant differences (P > 0.05) in texture, flavor and overall acceptance between the control and the 30% substitution cake, nor in the rapidly digestible starch values. Consequently, replacing up to 30% of the fat with OptiSol™5300 gives a new product with health benefits and a clean label that resembles the full-fat sponge cake. © 2016 Institute of Food Technologists®.

Effect of Palm Kernel Cake Replacement and Enzyme ...

African Journals Online (AJOL)

A feeding trial which lasted for twelve weeks was conducted to study the performance of finisher pigs fed five different levels of palm kernel cake replacement for maize (0%, 40%, 40%, 60%, 60%) in a maize-palm kernel cake based ration with or without enzyme supplementation. It was a completely randomized design ...

Wafer Cakes of Improved Amino Acid Structure

Directory of Open Access Journals (Sweden)

Roksolana Boidunyk

2017-11-01

Full Text Available The article presents the results of the study of the amino acid composition of newly developed wafer cakes with adipose fillings combined with natural additives. The appropriateness of the using non-traditional raw materials (powder of willow herb, poppy oilcake, carob, as well as skimmed milk powder in order to increase the biological value of wafer cakes and improve their amino acid composition is proven.

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

Science.gov (United States)

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

2015-06-01

Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten-free cakes. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.

Phosphorus sources (P plus filter pie with or without azotofos on the available P in the soil

Directory of Open Access Journals (Sweden)

Maikel Abreu Jiménez

2014-04-01

Full Text Available The objective of the investigation was to evaluate the effect of four phosphorus sources plus filter pie with or without the biofertilizer Azotofos on the available phosphorus in the soil at different moments after the treatment. An experiment in factorial design 4(2+1 was established, being the four phosphorus sources: rock phosphate, natural phosphate, triple phosphate and Cuban phosphoric rock; two sources of the organic compound to base filter cake enriched with Azotofos microorganisms, only filter cake (without enrichment and a control treatment (without filter pie, neither Azotofos, with three repetitions. The evaluations of the tenor of available P (Bray-2 were carried out at the 30, 60, 90, 120 and 150 days after the installation of the experiment. The tenor of P (Bray-2 was influenced by the sources of P and the enrichment with biofertilizantes (factorial increasing the tenor of available P in front of the control. The triple superphosphate promoted the higher tenors in P in the soil at 60 and 90 days after its application, independently of the presence or not of the organic compound enriched with P solubilizing microorganisms, although this effect didn’t stay stable at the time.

E.I. DuPont De Nemours & Company/Oberlin Filter Company Microfiltration Technology. Applications Analysis Report

Science.gov (United States)

This report evaluates the DuPont/Oberlin microfiltration technology’s ability to remove metals (present in soluble or insoluble form) and particulates from liquid wastes while producing a dry filter cake and a filtrate that meet applicable disposal requirements. This report also ...

Effect of coal soluble constituents on caking property of coal

Energy Technology Data Exchange (ETDEWEB)

Hengfu Shui; Mingdong Zheng; Zhicai Wang; Xunming Li [Anhui University of Technology, Maanshan (China). School of Chemistry and Chemical Engineering, Key Laboratory of Anhui Educational Department

2007-07-15

Three cokemaking bituminous coals were extracted by the CS{sub 2}/NMP mixed solvents with different content of NMP, and the effect of the amount and the component of coal soluble constituents on the caking property of the extracted residues of coals were investigated in this study. The CS{sub 2}/NMP mixed solvent (1:1 by volume) was found to give the maximal extraction yields for the three coals, and the fat coal gave the highest extraction yield of 78.6% (daf) corresponding to its highest caking index of 101. It was found that for coking coal, when the extraction yield got to the maximum of 25.3% in the 1:1 by volume of CS{sub 2}/NMP mixed solvent, the residue extracted still had caking property with the caking index of 19. This means parts of the caking constituents of coal are un-extractible because of covalent bonding or strong associative cross-links. The soluble components extracted by the CS{sub 2}/NMP mixed solvent and their effects on the caking indexes of the residues at a similar extraction yield quite differed depending on the NMP content in the mixed solvent. The coal solubles extracted by the CS{sub 2}/NMP mixed solvent with NMP less than 50% contained less light constituents with less of oxygen groups. This may lead to the decrease in the caking indexes for the residues obtained at the similar extraction yields compared to those of the CS{sub 2}/NMP mixed solvent with NMP more than 50%. 11 refs., 5 figs., 3 tabs.

Sustainable Agriculture: enhancing the 'neem cake'

International Nuclear Information System (INIS)

Mariani, Susanna

2015-01-01

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

Lime helps establish crownvetch on coal-breaker refuse

Science.gov (United States)

Miroslaw M. Czapowskyj; Edward A. Sowa

1976-01-01

A study was begun in 1965 to determine the effect of lime fertilizer, and mulch on the establishment and growth of crownvetch crowns planted on anthracite coal-breaker refuse. After 7 years the lime application had by far the strongest effect. Both 2.5 and 5.0 tons per acre increased survival and ground cover manyfold, and both treatments were equally beneficial from...

Sustainable Agriculture: enhancement of the 'neem cake'

International Nuclear Information System (INIS)

Susanna, Mariani

2015-01-01

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

A novel laboratory scale method for studying heat treatment of cake flour

OpenAIRE

Chesterton, AKS; Wilson, David Ian; Sadd, PI; Moggridge, Geoffrey Dillwyn

2014-01-01

A lab-scale method for replicating the time–temperature history experienced by cake flours undergoing heat treatment was developed based on a packed bed configuration. The performance of heat-treated flours was compared with untreated and commercially heat-treated flour by test baking a high ratio cake formulation. Both cake volume and AACC shape measures were optimal after 15 min treatment at 130 °C, though their values varied between harvests. Separate oscillatory rheometry tests of cake ba...

Dynamic optimization of a dead-end filtration trajectory: non-ideal cake filtration

NARCIS (Netherlands)

Blankert, B.; Kattenbelt, C.; Betlem, Bernardus H.L.; Roffel, B.

2007-01-01

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

Generalized pairing strategies-a bridge from pairing strategies to colorings

Directory of Open Access Journals (Sweden)

Győrffy Lajos

2016-12-01

Full Text Available In this paper we define a bridge between pairings and colorings of the hypergraphs by introducing a generalization of pairs called t-cakes for t ∈ ℕ, t ≥ 2. For t = 2 the 2-cakes are the same as the well-known pairs of system of distinct representatives, that can be turned to pairing strategies in Maker-Breaker hypergraph games, see Hales and Jewett [12]. The two-colorings are the other extremity of t-cakes, in which the whole ground set of the hypergraph is one big cake that we divide into two parts (color classes. Starting from the pairings (2-cake placement and two-colorings we define the generalized t-cake placements where we pair p elements by q elements (p, q ∈ ℕ, 1 ≤ p, q < t, p + q = t.

Velocity measurements in a rigid ceramic filter in a parallel-flow arrangement

International Nuclear Information System (INIS)

Al-Hajeri, M.H.; Aroussi, A.; Witry, A.

2002-01-01

Rigid ceramic filters have been developed for cleaning the hot combustion gas streams upstream of the turbine in a combined cycle power plant. To obtain continues operation a periodic cleaning is necessary and the cleaning efficiency depends on the distribution of the filtration cake. Consequently uniform particle deposition on the filter element surface is desired. The flow around three filter elements in cross flow is investigated computationally using the commercial code FLUENT. Three filter elements are placed in a two-dimensional rectangle duct with fixed face velocity and varying the velocity ratio between the approach and face velocity. Particle trajectories are obtained for a number of particle diameters and different inlet (approach) velocity to face filtration velocity ratios to investigate the behavior of particles around the filter element. (author)

Optimization of Protein Hydrolysate Production Process from Jatropha curcas Cake

OpenAIRE

Waraporn Apiwatanapiwat; Pilanee Vaithanomsat; Phanu Somkliang; Taweesiri Malapant

2009-01-01

This was the first document revealing the investigation of protein hydrolysate production optimization from J. curcas cake. Proximate analysis of raw material showed 18.98% protein, 5.31% ash, 8.52% moisture and 12.18% lipid. The appropriate protein hydrolysate production process began with grinding the J. curcas cake into small pieces. Then it was suspended in 2.5% sodium hydroxide solution with ratio between solution/ J. curcas cake at 80:1 (v/w). The hydrolysis reactio...

Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.

Science.gov (United States)

Tsatsaragkou, Kleopatra; Papantoniou, Maria; Mandala, Ioanna

2015-02-01

In this study the effect of resistant starch (RS) addition on gluten-free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten-free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS. © 2015 Institute of Food Technologists®

Detusking fence-breaker elephants as an approach in human-elephant conflict mitigation.

Science.gov (United States)

Mutinda, Matthew; Chenge, Geoffrey; Gakuya, Francis; Otiende, Moses; Omondi, Patrick; Kasiki, Samuel; Soriguer, Ramón C; Alasaad, Samer

2014-01-01

Human-elephant conflict (HEC) is a recurring problem that appears wherever the range of elephants and humans overlap. Different methods including the use of electric fences are used worldwide to mitigate this conflict. Nonetheless, elephants learn quickly that their tusks do not conduct electricity and use them to break down fences (fence-breakers). In Lewa Wildlife Conservancy, Kenya, destructive elephants (Loxodonta africana) were monitored between 2010 and 2013. The fence-breaking rate reached four incidents (fence-breaking) per elephant per 100 days. Ten bull males and 57 females were identified as fence-breakers. The bulls were involved in 85.07% and the females in 14.93% of incidents. The Kenya Wildlife Service approved detusking (partial cutting of tusks) in four of the 10 fence-breakers as a way of preventing them from breaking down fences, thereby mitigating HEC in the Conservancy. The result of the detusking was a drastic six-fold reduction in damage to fences (range: 1.67 to 14.5 times less fence-breaking) by the four worst fence-breaker elephants, because with trimmed tusks elephants lack the tools to break down fences. Detusking could not totally eliminate fence destruction because, despite lacking their tools, elephants can still destroy fences using their heads, bodies and trunks, albeit less effectively. On the other hand, apart from inherent aesthetic considerations, the detusking of elephants may have certain negative effects on factors such as elephants' social hierarchies, breeding, mate selection and their access to essential minerals and food. Elephant detusking seems to be effective in drastically reducing fence-breaking incidents, nonetheless its negative effects on behaviour, access to food and its aesthetical consequences still need to be further studied and investigated.

Detusking fence-breaker elephants as an approach in human-elephant conflict mitigation.

Directory of Open Access Journals (Sweden)

Matthew Mutinda

Full Text Available Human-elephant conflict (HEC is a recurring problem that appears wherever the range of elephants and humans overlap. Different methods including the use of electric fences are used worldwide to mitigate this conflict. Nonetheless, elephants learn quickly that their tusks do not conduct electricity and use them to break down fences (fence-breakers.In Lewa Wildlife Conservancy, Kenya, destructive elephants (Loxodonta africana were monitored between 2010 and 2013. The fence-breaking rate reached four incidents (fence-breaking per elephant per 100 days. Ten bull males and 57 females were identified as fence-breakers. The bulls were involved in 85.07% and the females in 14.93% of incidents. The Kenya Wildlife Service approved detusking (partial cutting of tusks in four of the 10 fence-breakers as a way of preventing them from breaking down fences, thereby mitigating HEC in the Conservancy. The result of the detusking was a drastic six-fold reduction in damage to fences (range: 1.67 to 14.5 times less fence-breaking by the four worst fence-breaker elephants, because with trimmed tusks elephants lack the tools to break down fences. Detusking could not totally eliminate fence destruction because, despite lacking their tools, elephants can still destroy fences using their heads, bodies and trunks, albeit less effectively. On the other hand, apart from inherent aesthetic considerations, the detusking of elephants may have certain negative effects on factors such as elephants' social hierarchies, breeding, mate selection and their access to essential minerals and food.Elephant detusking seems to be effective in drastically reducing fence-breaking incidents, nonetheless its negative effects on behaviour, access to food and its aesthetical consequences still need to be further studied and investigated.

Efeito de doses de torta de filtro e modo de aplicação sobre a produtividade e qualidade tecnológica da soqueira de cana-de-açúcar Effect of filter cake doses and methol of application on yield and technologycal quality of sugar cane ratoon

Directory of Open Access Journals (Sweden)

Paulo Roberto Fávero de Fravet

2010-06-01

Full Text Available A expansão do setor sucroalcooleiro aumenta áreas de plantio, assim como volumes de resíduos (como a torta de filtro que podem ser utilizados na agricultura como fonte de nutrientes, reduzindo a contaminação ambiental e os custos com adubação, entretanto, faltam informações sobre modos de aplicação. Nesse contexto, conduziu-se este trabalho, com o objetivo de avaliar doses de torta de filtro e modos de aplicação (superficial na linha e incorporado na entrelinha sobre as variáveis tecnológicas e produtividade da cana soca. O experimento foi instalado em soqueira de cana-de-açúcar (SP 81-3250, cultivada em solo de textura argilosa, localizado no município de Goianésia/GO. O delineamento experimental utilizado foi em blocos ao acaso (DBC, com onze tratamentos e 5 repetições, em esquema fatorial 5 X 2 + 1 que correspondem a 5 doses crescentes de torta de filtro (0, 10, 20, 40 e 80 t ha-1, combinadas a 2 modos de aplicação (na linha superficial e na entre linha incorporada e um tratamento adicional correspondente à adubação mineral da Usina Jalles Machado S.A.. A aplicação de torta de filtro na cana-soca na dose de 70 t ha-1 proporcionou a maior produção de colmos de cana-de-açúcar, independentemente do modo de aplicação.The expansion of sugarcane (Saccharum officinarum L. cultivation for the production of sugar or ethanol has increased cultivated land as well as the volume of residues (such as filter cake that may be used in agriculture as a nutrient source, reducing environmental contamination and fertilization costs. However, there is a lack of information about the best way of application. In this way, the objective of the present work was to evaluate the effect of the filter cake dose and the application method (on the ground in the row and incorporated between rows on the technological variables and ratoon yield. The experiment was installed on a sugar cane ratoon (SP 81-3250, cultivated in clay soil in the

Secondary Aluminum Processing Waste: Salt Cake Characterization and Reactivity

Science.gov (United States)

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

Numerical modelling of powder caking at REV scale by using DEM

Science.gov (United States)

Guessasma, Mohamed; Silva Tavares, Homayra; Afrassiabian, Zahra; Saleh, Khashayar

2017-06-01

This work deals with numerical simulation of powder caking process caused by capillary condensation phenomenon. Caking consists in unwanted agglomeration of powder particles. This process is often irreversible and not easy to predict. To reproduce mechanism involved by caking phenomenon we have used the Discrete Elements Method (DEM). In the present work, we mainly focus on the role of capillary condensation and subsequent liquid bridge formation within a granular medium exposed to fluctuations of ambient relative humidity. Such bridges cause an attractive force between particles, leading to the formation of a cake with intrinsic physicochemical and mechanical properties. By considering a Representative Elementary Volume (REV), the DEM is then performed by means of a MULTICOR-3D software tacking into account the properties of the cake (degree of saturation) in order to establish relationships between the microscopic parameters and the macroscopic behaviour (tensile strength).

Numerical modelling of powder caking at REV scale by using DEM

Directory of Open Access Journals (Sweden)

Guessasma Mohamed

2017-01-01

Full Text Available This work deals with numerical simulation of powder caking process caused by capillary condensation phenomenon. Caking consists in unwanted agglomeration of powder particles. This process is often irreversible and not easy to predict. To reproduce mechanism involved by caking phenomenon we have used the Discrete Elements Method (DEM. In the present work, we mainly focus on the role of capillary condensation and subsequent liquid bridge formation within a granular medium exposed to fluctuations of ambient relative humidity. Such bridges cause an attractive force between particles, leading to the formation of a cake with intrinsic physicochemical and mechanical properties. By considering a Representative Elementary Volume (REV, the DEM is then performed by means of a MULTICOR-3D software tacking into account the properties of the cake (degree of saturation in order to establish relationships between the microscopic parameters and the macroscopic behaviour (tensile strength.

[Effects of herb cake-separated moxibustion on spleen in immunosuppressive rabbits:a morphology study].

Science.gov (United States)

Tian, Yuefeng; Wu, Aihua; Wang, Jun; Shan, Zengtian

2016-10-12

To observe the influence of different methods of moxibustion on spleen morphology in cyclophosphamide-induced immunosuppressive rabbits. A total of 50 rabbits were randomly assigned into a blank group, a model group, a herbal cake-separated moxibustion group, a moxibustion group and a sham cake-separated moxibustion group, 10 rabbits in each group. Except the blank group, the rabbits in each group were treated with intraperitoneal injection of cyclophosphamide (60 mg/kg), once a day, for 7 consecutive days to establish immunosuppressive model. After the model establishment, the rabbits in the herbal cake-separated moxibustion group were treated with herbal cake-separated moxibustion at "Shenque" (CV 8), "Guanyuan" (CV 4), "Zusanli" (ST 36), "Pishu" (BL 20) and "Shenshu" (BL 23); the moxa cone was placed on the herbal cake which was made of Liuwei Dihuang decoction, three cones for each acupoint. The rabbits in the moxibustion group were treated with moxa stick moxibustion which contained equal moxa of three moxa cones. The rabbits in the sham cake-separated moxibustion group were treated with cake which was made of flour. The acupoint selection in the above three groups was identical, and the intervention was given once every other day for totally 10 times. The rabbits in the blank group and model group were immobilized for identical time without any intervention. After treatment, the rabbits were sacrificed to collect the spleen. With routine HE staining, the morphology changes of spleen were observed under microscope. In addition, the white pulp, splenic corpuscle and the counts of lymphatic cells of lymphatic sheath around the arteries were observed. Compared with the blank group, the average size of white pulp and the radius of splenic corpuscle were reduced (both P 0.05). Compared with the model group, the averagesize of white pulp and the radius of splenic corpuscle were significantly increased in the herbal cake-separated moxibustion group and moxibustion

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

Energy Technology Data Exchange (ETDEWEB)

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

2008-07-01

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

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

Science.gov (United States)

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

2015-03-01

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

Thermal Inactivation of Salmonella Enteritidis Inoculated to Cake and Chicken

Directory of Open Access Journals (Sweden)

Ceyda Dadalı

2018-04-01

Full Text Available In this study, thermal inactivation of Salmonella Enteritidis inoculated to the cake dough and a whole raw chicken was investigated. The cake dough was inoculated with 6.15 log-cfu/g S. Enteritidis then, thermal treatment was applied at 160°C top-bottom fan cooking mode. The initial count of S. Enteritidis showed reductions 1.49 log-cfu/g, 2.06 log-cfu/g and 4.29 log-cfu/g in the samples from the cold point location from the geometric center of the cake at 5, 7 and 10 minutes of thermal treatment, respectively. Although S. Enteritidis is not detected at the end of 15 minutes of heat treatment, the center of the cake temperature has reached 85.69°C and the cake sample is uncooked and its sensory properties are not acceptable. The cake that is safe and favorable with the sensory properties to the consumers was obtained by heat treatment for 30 minutes. After the cold point of a whole raw chicken was inoculated with 7.29 log-cfu/g S. Enteritidis, thermal treatment was applied at 220°C top-bottom fan cooking mode. The temperature at the cold point of 35 and 45 minutes heat-treated chickens reached 59.33 and 74.08°C, respectively, and 1.93 log-cfu/g and 5.33 log-cfu /g S. Enteritidis reduction caused in the samples respectively. S. Enteritidis cells were not detected in the whole chicken heat treated at 220°C for 60 minutes. The cakes, heat treated at 160°C top-bottom fan cooking mode for 30 minutes, were stored at two different storage temperatures as 4°C and 25°C for 72 hours. The whole chicken, heat treated at 220°C top-bottom fan cooking mode for 60 minutes, was stored at 4°C for 72 hours. S. Enteritidis cells were not detected in the cake and the whole chicken samples after the storage period.

Synthetic salt cake standards for analytical laboratory quality control

International Nuclear Information System (INIS)

Schilling, A.E.; Miller, A.G.

1980-01-01

The validation of analytical results in the characterization of Hanford Nuclear Defense Waste requires the preparation of synthetic waste for standard reference materials. Two independent synthetic salt cake standards have been prepared to monitor laboratory quality control for the chemical characterization of high-level salt cake and sludge waste in support of Rockwell Hanford Operations' High-Level Waste Management Program. Each synthetic salt cake standard contains 15 characterized chemical species and was subjected to an extensive verification/characterization program in two phases. Phase I consisted of an initial verification of each analyte in salt cake form in order to determine the current analytical capability for chemical analysis. Phase II consisted of a final characterization of those chemical species in solution form where conflicting verification data were observed. The 95 percent confidence interval on the mean for the following analytes within each standard is provided: sodium, nitrate, nitrite, phosphate, carbonate, sulfate, hydroxide, chromate, chloride, fluoride, aluminum, plutonium-239/240, strontium-90, cesium-137, and water

Effects of sucrose reduction on the structural characteristics of sponge cake

Directory of Open Access Journals (Sweden)

Rosane Souza Cavalcante

Full Text Available ABSTRACTThe consumption of reduced-calorie cakes has been increasing, however this has presented challenges to be overcome concerning the formation of their structure when the sucrose is substituted by alternative sweeteners, gums or thickening agents. The present study evaluated the internal characteristics of cakes with a reduction in sucrose, and the effects of its substitution on starch gelatinisation. Starting with a pre-established formulation, the sucrose was gradually substituted by a 1.0% mixture of sucralose in a 1.5% xanthan gum solution. In the substituted cake mix, the apparent viscosity and its thermal properties were evaluated using differential scanning calorimetry (DSC. Specific volume (SV and cell count (CC were evaluated in the cakes. As the sucrose content decreased (52.17 to 10.00%, the specific volume (1.94 to 0.7 mL/g, cell count (36.2 to 4.0 cell/cm2 and the apparent viscosity of the batter (337.56 to 631.40 cP were also reduced. The results showed that substituting the sucrose contributed greatly to the formation of defects in the cake structure (holes. From the data obtained, and thermograms of standard cake batters and those with a reduction in sucrose, it can be concluded that sucralose reduced the temperature of starch gelatinisation, speeding the process and causing compaction of the cake structure during baking, favouring the formation of bubbles throughout the batter.

Application of Combined Cake Filtration-Complete Blocking Model to Ultrafiltration of Skim Milk

Directory of Open Access Journals (Sweden)

Mansoor Kazemimoghadam

2017-10-01

Full Text Available Membrane ultrafiltration (UF is widely used in dairy industries like milk concentration and dehydration processes. The limiting factor of UF systems is fouling which is defined as the precipitation of solutes in the form of a cake layer on the surface of the membrane. In this study, the combined cake filtration-complete blocking model was compared to cake filtration mechanism for flux data through ultrafiltration of skim milk at constant flow rate. The resistance data also was modeled using cake filtration model and standard blocking model. The effect of different trans-membrane pressures and temperatures on flux decline was then investigated. Based on the results obtained here, the combined complete blocking-cake formation model was in excellent agreement with experimental data. The cake filtration model also provided good data fits and can be applied to solutions whose solutes tend to accumulate on the surface of the membrane in the form of a cake layer. With increasing pressure, the differences between the model and experimental data increased.

Nutrition quality of extraction mannan residue from palm kernel cake on brolier chicken

Science.gov (United States)

Tafsin, M.; Hanafi, N. D.; Kejora, E.; Yusraini, E.

2018-02-01

This study aims to find out the nutrient residue of palm kernel cake from mannan extraction on broiler chicken by evaluating physical quality (specific gravity, bulk density and compacted bulk density), chemical quality (proximate analysis and Van Soest Test) and biological test (metabolizable energy). Treatment composed of T0 : palm kernel cake extracted aquadest (control), T1 : palm kernel cake extracted acetic acid (CH3COOH) 1%, T2 : palm kernel cake extracted aquadest + mannanase enzyme 100 u/l and T3 : palm kernel cake extracted acetic acid (CH3COOH) 1% + enzyme mannanase 100 u/l. The results showed that mannan extraction had significant effect (P<0.05) in improving the quality of physical and numerically increase the value of crude protein and decrease the value of NDF (Neutral Detergent Fiber). Treatments had highly significant influence (P<0.01) on the metabolizable energy value of palm kernel cake residue in broiler chickens. It can be concluded that extraction with aquadest + enzyme mannanase 100 u/l yields the best nutrient quality of palm kernel cake residue for broiler chicken.

Exothermic potential of sodium nitrate salt cake

International Nuclear Information System (INIS)

Beitel, G.A.

1977-06-01

High-Level radioactive liquid waste is being reduced to a liquid slurry by an evaporation and crystallization process and stored in the existing single-shell tanks. Continuous pumping of the waste storage tank will reduce the present 30 to 50% moisture to the minimum possible. The reduced waste is a relatively immobile salt cake consisting predominantly of sodium nitrate (NaNO 3 ) with lesser amounts of sodium nitrite (NaNO 2 ), sodium metaaluminate (NaAlO 2 ), and sodium hydroxide (NaOH). Trace amounts of fission products, transuranics, and a broad spectrum of organic materials in small but unknown amounts are also present. A program was initiated in 1973 to determine whether or not conditions exist which could lead to an exothermic reaction in the salt cake. Results of the latest series of tests conducted to determine the effects of mass and pressure are summarized. Hanford salt cake, as stored, cannot support combustion, and does not ignite when covered with a burning volatile hydrocarbon

Effects of de-oiled palm kernel cake based fertilizers on sole maize ...

African Journals Online (AJOL)

A study was conducted to determine the effect of de-oiled palm kernel cake based fertilizer formulations on the yield of sole maize and cassava crops. Two de-oiled palm kernel cake based fertilizer formulations A and B were compounded from different proportions of de-oiled palm kernel cake, urea, muriate of potash and ...

Mycoflora and mycotoxin production in oilseed cakes during farm storage.

Science.gov (United States)

Lanier, Caroline; Heutte, Natacha; Richard, Estelle; Bouchart, Valerie; Lebailly, Pierre; Garon, David

2009-02-25

Agricultural activities involve the use of oilseed cakes as a source of proteins for livestock. Because the storage of oilseed cakes could induce the development of molds and the production of mycotoxins, a survey was conducted during the 5 months of farm storage. Mycoflora was studied by microscopic examinations, and the presence of Aspergillus fumigatus was confirmed by polymerase chain reaction. A multimycotoxin method was developed to quantify seven mycotoxins (aflatoxin B(1), alternariol, fumonisin B(1), gliotoxin, ochratoxin A, T-2 toxin, and zearalenone) in oilseed cakes by high-performance liquid chromatography coupled to mass spectrometry. Among 34 fungal species identified, A. fumigatus and Aspergillus repens were observed during 5 and 4 months, respectively. Gliotoxin, an immunosuppressive mycotoxin, was quantified in oilseed cakes up to 45 microg/kg, which was associated with the presence of toxigenic isolates of A. fumigatus.

The effect of different emulsifiers on the eggless cake properties containing WPC.

Science.gov (United States)

Khalilian Movahhed, Mohammad; Mohebbi, Mohebbat; Koocheki, Arash; Milani, Elnaz

2016-11-01

The possibility of complete replacement of egg proteins with whey protein concentrate (WPC) and improvement in quality by different emulsifiers was evaluated. Three emulsifiers, including polyglycerol ester (PGE), distilled mono glyceride (DMG) and lecithin were used to bake eggless cakes, containing 8% (w/w) WPC. The response surface analysis was applied to study the effect of emulsifiers on the eggless cake properties. The emulsifiers, individually and interactively, improved the properties of the eggless cakes significantly. The PGE and DMG decreased the batter density, however lecithin increased it. All emulsifiers increased the porosity and volume of the eggless cakes, but decreased the hardness and gumminess of crumb and improved the sensory acceptance. The indices used for optimization of formulation were water activity, moisture content, hardness, gumminess, volume, porosity and total acceptance. The optimum quality of the eggless cake can be achieved from a combination of 0.5 PGE, 0.25 DMG and 0.5% lecithin. The experimental and predicted responses of the optimized eggless cake had a good resemblance.

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

Science.gov (United States)

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

2016-07-01

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

Development of laundry drainage treatment system with ceramic ultra filter

International Nuclear Information System (INIS)

Kanda, Masanori; Kurahasi, Takafumi

1995-01-01

A compact laundry drainage treatment system (UF system hereafter) with a ceramic ultra filter membrane (UF membrane hereafter) has been developed to reduce radioactivity in laundry drainage from nuclear power plants. The UF membrane is made of sintered fine ceramic. The UF membrane has 0.01 μm fine pores, resulting in a durable, heat-resistant, and corrosion-resistant porous ceramic filter medium. A cross-flow system, laundry drainage is filtrated while it flows across the UF membrane, is used as the filtration method. This method creates less caking when compared to other methods. The UF membrane is back washed at regular intervals with permeated water to minimize caking of the filter. The UF membrane and cross-flow system provides long stable filtration. The ceramic UF membrane is strong enough to concentrate suspended solids in laundry drainage up to a weight concentration of 10%. The final concentrated laundry drainage can be treated in an incinerator. The performance of the UF system was checked using radioactive laundry drainage. The decontamination factor of the UF system was 25 or more. The laundry drainage treatment capacity and concentration ratio of the UF system, as well as the service life of the UF membrane were also checked by examination using simulated non-radioactive laundry drainage. Even though laundry drainage was concentrated 1000 times, the UF system showed good permeated water quality and permeated water flux. (author)

Test model of the fast thyristor circuit breaker, for TORE SUPRA

International Nuclear Information System (INIS)

Bareyt, B.; Leloup, C.; Rijnoudt, E.

1984-01-01

The tokamak TORE SUPRA, permits, owing to the toroidal superconducting coils and to the poloidal field system performances, long discharges (30 s and more), for a plasma current of typically 2 MA. The poloidal field system uses the magnetic energy initially stored, for the ignition and the fast rise of the plasma current, by forcing the primary current to flow through a resistor after breaking the main rectifier current by a fast thyristor circuit breaker. In order to test the technical capabilities of such a breaker system made of fast thyristors, in series and in parallel, after a single thyristor test model T1 the series arrangement was studied on a 24 thyristor test model T2 and the parallel arrangement problems, led the manufacturer CGEE Alsthom, to build a new test model T3. (author)

Respiratory symptoms and sensitization in bread and cake bakers.

Science.gov (United States)

Smith, T A; Smith, P W

1998-07-01

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

HGR: Flow models, dust cake and cleaning models for hot flue gas filters. Project part: Design, flow regimes and cleaning of dust cakes at high temperatures. Final report; HGR: Stroemungs-, Filterkuchen- und Abreinigungsmodelle fuer Heissgasfilter. Teilprojekt: Aufbau, Durchstroemung und Abreinigung von Filterkuchen bei hohen Temperaturen. Abschlussbericht

Energy Technology Data Exchange (ETDEWEB)

Hemmer, G.

1998-12-31

As separators for the dedusting of hot flue gases from pressurized coal combustion or from product gases of coal gasification there are in principle filtration and centrifugal force and electrical separators. In this project bases shall be determined for methods of interpretation, carcateristic quantities and guide values for the hot gas filtration. As primary sizes for the interpretation to filter plants the pressure drop of dust cakes and filter elements on one hand and the forces necessary for regeneration on the other hand are of fundamental importance. Measurements were carried out at a high temperature filtration unit and at a laboratory filter plant and completed at a high temperature shear cell and a dilatometer. It was shown that the material composition of the dusts has a very decisive influence. Furthermore, the relative humidity has a considerable influence at ambient temperature. Aims of further examinations should therefore be the quantification of the material influences and the meaning of water vapour at high temperatures in order to be able to develop methods of interpretation for hot gas filters. (orig.) [Deutsch] Als Abscheideprinzipien fuer die Entstaubung von heissen Rauchgasen aus der Kohledruckverbrennung oder von Produktgasen aus der Kohlevergasung kommen Filtrations-, Fliehkraft- und elektrische Abscheider in Frage. In diesem Projekt sollen fuer die Heissgasfiltration Grundlagen fuer die Auslegungsmethoden, Kenngroessen und Richtwerte ermittelt werden. Als Primaergroessen fuer die Auslegung von Filteranlagen sind der Druckverlust von Staubkuchen und Filterelement einerseits und die zur Abreinigung noetige Abreinigungsintensitaet andererseits einzuschaetzen. Dabei wurden Messungen an einer Hochtemperaturfiltrationsanlage und einer Laborfilteranlage durchgefuehrt und durch Untersuchungen an einer Hochtemperaturscherzelle und einem Dilatometer ergaenzt. Es zeigte sich, dass die stoffliche Zusammensetzung der Staeube einen sehr entscheidenden

A thyristor breaker of 1.5 109 V.A. for the poloidal field system of TORUS SUPRA

International Nuclear Information System (INIS)

Bareyt, B.; Leloup, C.; Rijnoudt, E.

1980-09-01

The poloidal field system of Torus Supra has an inductive storage of approximately 38 MJ, which has conducted to research the best solution for a D.C. breaker (55 kA., 27 kV). A solid-state breaker has been chosen. The working principles have been tested on a small size model. The final circuit breaker will contain a large number of thyristors in series and in parallel; the critical problem lies in the series arrangement. A test unit for full tension has been constructed. In this unit the thyristors are submitted to the maximum current as well as to the maximum voltage. The surges measured during tests are not higher than the calculated values. A synthetic circuit of the poloidal field system has been used for test under the final working conditions

The life test of a DC circuit breaker of tokamak device JT-60 for a nuclear fusion research

International Nuclear Information System (INIS)

Shimada, Ryuichi; Tani, Keiji; Kishimoto, Hiroshi; Tamura, Sanae; Yanabu, Satoru.

1979-01-01

In the Tokamak devices for nuclear fusion research, the construction of the current transformer circuits having plasma as the secondary circuit and the change of the primary circuit current are necessary for generating current in the plasma. This is considered to be fairly difficult in practice if conventional methods using capacitor discharge and iron core coils are employed. Considering such circumstances, it was decided for JT-60 to use an air-core current transformer coil and to employ the method of storing energy in the form of current in the coil inductance instead of a capacitor. For this reason, a DC circuit breaker is required to interrupt coil current. The authors improved an AV vacuum breaker, which had been developed as the vacuum breaker of longitudinal magnetic field type applying a magnetic field in parallel with an arc, to get the one for DC circuit for the purpose of applying it to JT-60. In this paper, the operational characteristic of the DC breaker is described, the construction and function of the life test circuit is explained, and the test results are reported. Finally, interruptions of 10,000 times at 20 kA were carried out. It is successful that the restrike of arc occurring during tens of milli-seconds after interruptions was improved to 0.05% or less for 10,000 times operations. Further, it was found that the generation of arc restrike can be reduced practically to zero with two breakers in series. (Wakatsuki, Y.)

Quality Properties of Cakes Containing Gamma-Irradiated Egg White

International Nuclear Information System (INIS)

Lee, J.W.; Seo, J.H.; Ahn, H.J; Byun, M.W; Kim, Y.H.; Choi, J.M.; Yook, H.S.

2003-01-01

As a research on the practical approaches of gamma irradiation for the reduction of egg allergy, cakes including gamma-irradiated egg white were manufactured, and rheological characteristics and sensory qualities of the cakes were evaluated. Egg white was separated from whole egg and then gamma-irradiated with the absorbed dose of 10 or 20 kGy

Proximate Analysis Of Castor Seeds And Cake | Annongu | Journal ...

African Journals Online (AJOL)

Amino acid profile analysis of un-decorticated and decorticated seed and cake compared with soybeans as standard plant protein indicated that the cake is deficient in some indispensable amino acids like lysine (4.11), iso-leucine (3.09), tryptophan (0) compared with 6.30, 7.90 and 1.30 lysine, iso-leucine and tryptopha in ...

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

Directory of Open Access Journals (Sweden)

Luciana de Oliveira Froes Gomes

2015-06-01

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

[Clinical study of medicinal-cake-separated moxibustion for senile osteoporosis].

Science.gov (United States)

Zeng, Yuqing; Bi, Dingyan; Yi, Zhan; Lu, Jianwei; Zhong, Fuhua; Jiang, Binfeng

2017-05-12

To explore the clinical efficacy and partial mechanism of medicinal-cake-separated moxibustion for senile osteoporosis. Sixty cases of senile osteoporosis were randomly divided into an observation group and a control group according to the random digits table, 30 cases in each one. The two groups were both treated with basic treatment of western medicine. The acupoints included four groups:① Dazhui (GV 14), Dazhu (BL 11) and Ganshu (BL 18); ② Zhongwan (CV 12), Danzhong (CV 17) and Zusanli (ST 36); ③ Pishu (BL 20), Shenshu (BL 23) and Mingmen (GV 4); ④ Shenque (CV 8) and Guanyuan (CV 4). Each group of acupoints was selected for one treatment. The observation group was treated with medicinal-cake-separated moxibustion, and the medicinal cake was consisted of fructus psoraleae (30 g), prepared rehmannia root (30 g), atractylodes (30 g), codonopsis pilosula (30 g), epimedium herb (20 g), rhizoma curculiginis (20 g), syzygium aromaticum (5 g) and cinnamon (5 g). The control group was treated with wheat-flour-cake moxibustion. Each acupoint was treated with 5 moxa cones in the two groups. The treatment was given once every other day for six months. The symptom score, lumbar and hip bone mineral density (BMD), serum type Ⅰ procollagen amino-terminal propeptide (PINP) and serum β-type Ⅰ collagen carboxy-terminal peptide (β-CTX) were observed before and after treatment. After treatment, the symptom score and serum β-CTX were significantly lowered (all P cake-separated moxibustion has significant efficacy for senile osteoporosis, which is superior to wheat-cake-se-parated moxibustion.

The Solenarc circuit-breaker of high performance level

International Nuclear Information System (INIS)

Lehmann, J.M.

1983-01-01

After recalling the breaking principle involved in MV circuit-breakers manufactured by Merlin Gerin, it is showed how Solenarc technique enables specific problems to be solved that are set by the equipment of Eurodif plant at Tricastin and that represent constraints similar to those encountered with protective equipment for power station auxiliaries (high rated currents, long duration overloads, very high short-circuit currents, current breaks without natural passage through zero, etc.) [fr

Current-zero measurements of vacuum circuit breakers interrupting short-line faults

NARCIS (Netherlands)

Smeets, R.P.P.; Linden, van der W.A.

2003-01-01

Current zero measurements are performed during short-line fault interruption tests of vacuum circuit breakers. This switching cycle is characterized by a very steep transient recovery voltage. High-resolution measurements of near current-zero arc current and voltage were carried out. Various

Fuzzy Diagnostic System for Oleo-Pneumatic Drive Mechanism of High-Voltage Circuit Breakers

Directory of Open Access Journals (Sweden)

Viorel Nicolau

2013-01-01

Full Text Available Many oil-based high-voltage circuit breakers are still in use in national power networks of developing countries, like those in Eastern Europe. Changing these breakers with new more reliable ones is not an easy task, due to their implementing costs. The acting device, called oleo-pneumatic mechanism (MOP, presents the highest fault rate from all components of circuit breaker. Therefore, online predictive diagnosis and early detection of the MOP fault tendencies are very important for their good functioning state. In this paper, fuzzy logic approach is used for the diagnosis of MOP-type drive mechanisms. Expert rules are generated to estimate the MOP functioning state, and a fuzzy system is proposed for predictive diagnosis. The fuzzy inputs give information about the number of starts and time of functioning per hour, in terms of short-term components, and their mean values. Several fuzzy systems were generated, using different sets of membership functions and rule bases, and their output performances are studied. Simulation results are presented based on an input data set, which contains hourly records of operating points for a time horizon of five years. The fuzzy systems work well, making an early detection of the MOP fault tendencies.

Evening primrose (Oenothera paradoxa) cake as an unconventional protein source.

Science.gov (United States)

Golabczak, J; Py, R

2003-01-01

An efficient procedure of a protein isolate production from the evening primrose cake was developed. The cake is a by-product of oil extraction from seeds by using the cold pressing method. The evening primrose cake contains 22.7% of protein. Its content in the protein isolate derived from the cake is 74%. Proteins present in evening primrose seeds are rich in Trp (7%) and Met (3%), but Lys-deficient (1.3%) as compared to the FAO protein standard. Apart from the proteins, the protein isolate contains 8.5% (w/w per s.s.) dietary fiber, that negatively affects its digestibility. To enhance the bio-availability of the protein isolate, it was partially hydrolyzed with commercial preparations of trypsin and other proteases (Alcalase and Flavourzyme, Novozymes. Denmark). The most advanced proteolysis (52%) was achieved by 6 h digestion of 2% protein suspension with a mixture of Flavourzyme and Alcalase (350 and 600 U per g of protein, respectively) at 50 degrees C and pH 9.0.

Experimental assessment of toxic phytochemicals in Jatropha curcas: oil, cake, bio-diesel and glycerol.

Science.gov (United States)

Pradhan, Subhalaxmi; Naik, S N; Khan, M Ashhar I; Sahoo, P K

2012-02-01

Jatropha curcas seed is a rich source of oil; however, it can not be utilised for nutritional purposes due to presence of toxic and anti-nutritive compounds. The main objective of the present study was to quantify the toxic phytochemicals present in Indian J. curcas (oil, cake, bio-diesel and glycerol). The amount of phorbol esters is greater in solvent extracted oil (2.8 g kg⁻¹) than in expeller oil (2.1 g kg⁻¹). Liquid chromatography-mass spectroscopy analysis of the purified compound from an active extract of oil confirmed the presence of phorbol esters. Similarly, the phorbol esters content is greater in solvent extracted cake (1.1 g kg⁻¹) than in cake after being expelled (0.8 g kg⁻¹). The phytate and trypsin inhibitory activity of the cake was found to be 98 g kg⁻¹ and 8347 TIU g⁻¹ of cake, respectively. Identification of curcin was achieved by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and the concentration of curcin was 0.95 g L⁻¹ of crude concentrate obtained from cake. Higher amounts of phorbol esters are present in oil than cake but bio-diesel and glycerol are free of phorbol esters. The other anti-nutritional components such as trypsin inhibitors, phytates and curcin are present in cake, so the cake should be detoxified before being used for animal feed. Copyright © 2011 Society of Chemical Industry.

Experimental and theoretical analysis of vacuum circuit breaker prestrike effect on a transformer, Calgary Alberta, Canada 29-31 July 2009

NARCIS (Netherlands)

Popov, M.; Smeets, R.P.P.; Sluis, van der L.; Herdt, de H.; Declercq, J.

2009-01-01

Summary form only given. The work presented in this paper deals with the investigation of circuit breaker prestrike effect that occurs during energizing a distribution transformer. An experimental test setup that consists of a supply transformer, a vacuum circuit breaker (VCB), a cable and a test

Nitrogen mineralization from anaerobically digested centrifuge cake and aged air-dried biosolids.

Science.gov (United States)

Kumar, Kuldip; Hundal, Lakhwinder S; Cox, Albert E; Granato, Thomas

2014-09-01

This study was conducted to estimate nitrogen (N) mineralization of anaerobically digested centrifuge cake from the Stickney Water Reclamation Plant (SWRP) and Calumet Water Reclamation Plant (CWRP), lagoon-aged air-dried biosolids from the CWRP, and Milorganite at three rates of application (0, 12.5 and 25 Mg ha(-1)). The N mineralized varied among biosolids as follows: Milorganite (44%) > SWRP centrifuge cake (35%) > CWRP centrifuge cake (31%) > aged air-dried (13%). The N mineralized in the SWRP cake (32%) and CWRP aged air-dried biosolids (12%) determined from the 15N study were in agreement with the first study. The N mineralization value for centrifuge cake biosolids observed in our study is higher than the value given in the Part 503 rule and Illinois Part 391 guidelines. These results will be used to fine-tune biosolids application rate to match crop N demand without compromising yield while minimizing any adverse effect on the environment.

Effect of pretreatment on purple-fleshed sweet potato flour for cake making

Science.gov (United States)

Hutasoit, M. S.; Julianti, E.; Lubis, Z.

2018-02-01

The purple-fleshed sweet-potato (PFSP) flour was produced by varying pretreatment of washed chips: dipping in 0.5 and 1.0% (w/v) citric acid solution for 30 min, dipping in 0.5 and 1.0% (w/v) citric acid solution for 30 min and followed by steam blanching for 5 min. The pretreatment effect on cake quality was investigated. The results showed that PFSP flour produced from pretreatment with dipping in 0.5% citric acid for 30 min followed by steam blanching for 5 min had higher lightness (L*) value and lower browning index, higher hedonic value of color and aroma and baking expansion. The specific volume of cake from pretreated flour, untreated flour and wheat flour were 44.87, 43.83, and 50.43cm3/g, respectively. The sensory evaluation of cake indicated that cake from pretreated PFSP flour was acceptable compare to those of cake from wheat flour.

735 kV circuit breakers for ehv

Energy Technology Data Exchange (ETDEWEB)

1966-01-01

French manufacturers have been studying the design of high and extra high voltage circuit breakers for several years. The two techniques they used were the low volume oil and the air pressure technique. These have permitted the development of a type gear capable of solving problems all over the world as they arose following the development of electrical energy transmission at extra high voltage as well as high short circuit power. Today, the air pressure solution is used in new constructions such as the 735 kV transmission network in Canada.

Technical-economic evaluation of the utilization of closing resistor in CEMIG extra-high voltage circuit breakers

Energy Technology Data Exchange (ETDEWEB)

Rocha, Angelica C.O.; Pinto, Roberto del Giudice R.; Teixeira, Jose Cleber; Fonseca, Rodrigo Assuncao; F, Junior, Sebastiao V [Companhia Energetica de Minas Gerais (CEMIG), Belo Horizonte, MG (Brazil)

1994-12-31

This paper presents the technical and economic studies performed by CEMIG, Companhia Energetica de Minas Gerais, Brazil, concerning the use of closing resistor in its extra-high voltage (EHV) breakers. The analysis emphasizes the advantages which could be achieved with the elimination of the resistor as far as costs and reliability are concerned. This evaluation was motivated by two 500 kV breaker failures resulting from the breakdown of the closing resistor operation mechanism. These occurrences resulted in operative restriction for CEMIG EHV system. The analysis demanded a review of the capability criteria of silicon carbide (Si C) gap arresters, which are still greatly used in CEMIG EHV System, and of the procedures to be applied when carrying out the transient studies. The investigation resulted in the prompt removal of closing resistors from circuit breakers in CEMIG extra-high voltage system generating an economy of approximately U$ 840,00 and an improvement in safety and system reliability. (author) 13 refs., 4 figs., 1 tab.

Film breakers prevent migration of aqueous potassium hydroxide in fuel cells

Science.gov (United States)

Hess, P. D.

1970-01-01

Electrolyte film breakers made from polytetrafluoroethylene are installed in the reactant and water vapor removal outlets of each cell and sealed by elastomers. Use of these devices in the water vapor removal cavity outlets prevents loss of KOH solution through film migration during water removal.

A Cryptographic Moving-Knife Cake-Cutting Protocol

Directory of Open Access Journals (Sweden)

Yoshifumi Manabe

2012-02-01

Full Text Available This paper proposes a cake-cutting protocol using cryptography when the cake is a heterogeneous good that is represented by an interval on a real line. Although the Dubins-Spanier moving-knife protocol with one knife achieves simple fairness, all players must execute the protocol synchronously. Thus, the protocol cannot be executed on asynchronous networks such as the Internet. We show that the moving-knife protocol can be executed asynchronously by a discrete protocol using a secure auction protocol. The number of cuts is n-1 where n is the number of players, which is the minimum.

Antifungal activities of ethanolic extract from Jatropha curcas seed cake.

Science.gov (United States)

Saetae, Dolaporn; Suntornsuk, Worapot

2010-02-01

Phorbol ester extraction was carried out from Jatropha curcas seed cake, a by-product from the bio-diesel fuel industry. Four repeated extractions from 5 g J. curcas seed cake using 15 ml of 90% (v/v) ethanol and a shaking speed of 150 rev/min gave the highest yield of phosbol esters. The ethanolic extract of J. curcas seed cake showed antifungal activities against important phytofungal pathogens: Fusarium oxysporum, Pythium aphanidermatum, Lasiodiplodia theobromae, Curvularia lunata, Fusarium semitectum, Colletotrichum capsici and Colletotrichum gloeosporiodes. The extract contained phorbol esters mainly responsible for antifungal activities. The extract could therefore be used as an antifungal agent for agricultural applications.

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

Directory of Open Access Journals (Sweden)

Érica Aguiar Moraes

2010-12-01

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

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

Science.gov (United States)

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

2013-09-15

A huge amount of kernel cake, which contains a variety of toxins including phorbol esters (tumor promoters), is projected to be generated yearly in the near future by the Jatropha biodiesel industry. We showed that the kernel cake strongly inhibited plant seed germination and root growth and was highly toxic to carp fingerlings, even though phorbol esters were undetectable by HPLC. Therefore it must be detoxified before disposal to the environment. A mathematic model was established to estimate the general toxicity of the kernel cake by determining the survival time of carp fingerling. A new strain (Streptomyces fimicarius YUCM 310038) capable of degrading the total toxicity by more than 97% in a 9-day solid state fermentation was screened out from 578 strains including 198 known strains and 380 strains isolated from air and soil. The kernel cake fermented by YUCM 310038 was nontoxic to plants and carp fingerlings and significantly promoted tobacco plant growth, indicating its potential to transform the toxic kernel cake to bio-safe animal feed or organic fertilizer to remove the environmental concern and to reduce the cost of the Jatropha biodiesel industry. Microbial strain profile essential for the kernel cake detoxification was discussed. Copyright © 2013 Elsevier B.V. All rights reserved.

Utilization of deoiled Jatropha curcas seed cake for production of xylanase from thermophilic Scytalidium thermophilum.

Science.gov (United States)

Joshi, Chetna; Khare, S K

2011-01-01

Jatropha curcas is a major biodiesel crop. Large amount of deoiled cake is generated as by-product during biodiesel production from its seeds. Deoiled J. curcas seed cake was assessed as substrate for the production of xylanase from thermophilic fungus Scytalidium thermophilum by solid-state fermentation. The seed cake was efficiently utilized by S. thermophilum for its growth during which it produced good amount of heat stable extracellular xylanase. The solid-state fermentation conditions were optimized for maximum xylanase production. Under the optimized conditions viz. deoiled seed cake supplemented with 1% oat-spelt xylan, adjusted to pH 9.0, moisture content 1:3 w/v, inoculated with 1×10(6) spores per 5 g cake and incubated at 45 °C, 1455 U xylanase/g deoiled seed cake was obtained. The xylanase was useful in biobleaching of paper pulp. Solid-state fermentation of deoiled cake appears a potentially viable approach for its effective utilization. Copyright © 2010 Elsevier Ltd. All rights reserved.

Criticality considerations for salt-cake disolution in DOE waste tanks

International Nuclear Information System (INIS)

Trumble, E.F.; Niemer, K.A.

1995-01-01

A large amount of high-level waste is being stored in the form of salt cake at the Savannah River site (SRS) in large (1.3 x 106 gal) underground tanks awaiting startup of the Defense Waste Processing Facility (DWPF). This salt cake will be dissolved with water, and the solution will be fed to DWPF for immobilization in borosilicate glass. Some of the waste that was transferred to the tanks contained enriched uranium and plutonium from chemical reprocessing streams. As water is added to these tanks to dissolve the salt cake, the insoluble portion of this fissile material will be left behind in the tank as the salt solution is pumped out. Because the salt acts as a diluent to the fissile material, the process of repeated water addition, salt dissolution, and salt solution removal will act as a concentrating mechanism for the undissolved fissile material that will remain in the tank. It is estimated that tank 41 H at SRS contains 20 to 120 kg of enriched uranium, varying from 10 to 70% 235 U, distributed nonuniformly throughout the tank. This paper discusses the criticality concerns associated with the dissolution of salt cake in this tank. These concerns are also applicable to other salt cake waste tanks that contain significant quantities of enriched uranium and/or plutonium

Effects of Variety and Hydration of Rice Flour on Cake Making Properties

OpenAIRE

長沼, 誠子; NAGANUMA, Seiko

1993-01-01

The pysicochemical characteristics and sensory attributes of rice layer cake were investigated to study the effects of rice variety and rice flour treatment on cake making properties. The rice layer cake were made from rice flour ground from 4 rice varieties (Sasanishiki, Akitakomachi, Kiyonishiki and Akihikari), water, sugar, oil, and baking powder. The treatment of rice frour with water before adding other ingredients improved appearance, texture and palatability of the baking products. The...

Study and field verification of the effects of removing closing resistors from 500 kV circuit breakers

International Nuclear Information System (INIS)

Selin, D.A.; Agrawal, B.L.; Farmer, R.G.; Demcko, J.A.

1992-01-01

Closing resistors in EHV circuit breakers are frequently used to reduce switching transients on lines thus preventing flashovers during line energization. Maintenance and failures of such closing resistors can be costly and reduce transmission system reliability. For these reasons, APS conducted an investigation into the technical feasibility of operating its 500 kV without closing resistors. This paper describes study results of removing closing resistors from 500 kV breakers in a system which employs older technology silicon carbide type surge arresters. The paper also describes results of field tests of the expected flashover rates calculated in the study. These field tests involve repeatedly energizing a 258 mile 500 kV line using a breaker in which the closing resistors are disabled. Transient overvoltages captured during the tests are compared with predicted overvoltages. The study concludes that closing resistors may be removed from the subject system without unacceptable consequences

New insights into comparison between synthetic and practical municipal wastewater in cake layer characteristic analysis of membrane bioreactor.

Science.gov (United States)

Zhou, Lijie; Zhuang, Wei-Qin; Wang, Xin; Yu, Ke; Yang, Shufang; Xia, Siqing

2017-11-01

In previous studies, cake layer analysis in membrane bioreactor (MBR) was both carried out with synthetic and practical municipal wastewater (SMW and PMW), leading to different results. This study aimed to identify the comparison between SMW and PMW in cake layer characteristic analysis of MBR. Two laboratory-scale anoxic/oxic MBRs were operated for over 90days with SMW and PMW, respectively. Results showed that PMW led to rough cake layer surface with particles, and the aggravation of cake layer formation with thinner and denser cake layer. Additionally, inorganic components, especially Si and Al, in PMW accumulated into cake layer and strengthened the cake layer structure, inducing severer biofouling. However, SMW promoted bacterial metabolism during cake layer formation, thus aggravated the accumulation of organic components into cake layer. Therefore, SMW highlighted the organic components in cake layer, but weakened the inorganic functions in practical MBR operation. Copyright © 2017 Elsevier Ltd. All rights reserved.

Leaching of sodium carbonate cakes by nitric acid

International Nuclear Information System (INIS)

Troyanker, L.S.; Nikonov, V.N.

1977-01-01

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

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

Directory of Open Access Journals (Sweden)

Leidiane Reis Pimentel

2015-02-01

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

The Application of Dragon Fruit Peels as a Dye in Red Velvet Cake

Directory of Open Access Journals (Sweden)

Dianka Wahyuningtias

2015-11-01

Full Text Available Red Dragon fruit peel that has a high antioxidant content is very useful and suitable processed into natural coloring in household industry are easily processed. One product to apply it is the Red Velvet Cake. Red Velvet Cake is basically uses natural coloring from the bits fruit and instant food coloring. This discussion will create a research that is attempting to replace the instant food coloring and natural food coloring from the bit that is commonly used in Red Velvet Cake by making use of the Dragon fruit that is considered to be food wastes. This research aims to provide a new alternative natural food coloring in the Red Velvet Cake. Experimental research is used by doing experiments and planned and systematic testing to Red Velvet Cake, and by collecting primary data and secondary data as well. All data is presented in a descriptive with SPSS. From the results of mean average can be inferred that the Red Velvet Cake using natural food coloring from Red Dragon fruit is acceptable to the community.

Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes.

Science.gov (United States)

Alifakı, Yaşar Özlem; Şakıyan, Özge

2017-03-01

The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. The samples with different DATEM (0.4, 0.8 and 1.2%) and chickpea flour concentrations (30, 40 and 50%) were baked in microwave oven at different power (300, 350, 400 W) and baking times (2.50, 3.0, 3.50 min). It was found that microwave power showed significant effect on color, while baking time showed effect on weight loss, porosity, hardness, specific volume and dielectric properties. Emulsifier level affected porosity, specific volume and dielectric constant. Chickpea flour level affected porosity, color, hardness and dielectric properties of cakes. The optimum microwave power, baking time, DATEM level and chickpea flour level were found as 400 W, 2.84 min, 1.2% and 30%, respectively. The comparison between conventionally baked and the microwave baked cakes at optimum points showed that color difference, weight loss, specific volume and porosity values of microwave baked cakes were less than those of conventionally baked cakes, on the other hand, hardness values were higher. Moreover, a negative correlation between dielectric constant and porosity, and weight loss values were detected for microwave baked samples. A negative correlation between dielectric loss factor and porosity was observed. These correlations indicated that quality characteristics of a microwave baked cake sample can be assessed from dielectric properties. These correlations provides understanding on the behavior of food material during microwave processing.

A Novel Approach to Power Circuit Breaker Design for Replacement of SF6

Directory of Open Access Journals (Sweden)

D. J. Telfer

2004-01-01

Full Text Available This contribution explores the role of PTFE ablation in enhancing current interruption for various background gases in high voltage circuit breakers. An assessment of the current interruption capability has been made in terms of the arcing duration and the contact gap length at which critical arc extinction is achieved. These observations are supported by measurements of the magnitude of extinction and re-ignition voltage peaks. Most previous and other current experimental work on gas filled circuit breaker design follows conventional wisdom in investigating arcing behaviours at elevated gas pressures (usually up to 6 bar. But in this work we concentrate on the effects of using low gas pressures (less than 1 bar in the presence of a close-fitting shield of ablatant polymer material (PTFE that surrounds the electrode assembly of an experimental high power circuit breaker. We demonstrate that for several different gases, arc extinction capability compares well under these conditions with SF6, suggesting that SF6 could be replaced entirely in this novel system by more environmentally friendly gases. Moreover, the critical contact gap lengths at extinction are only slightly greater than when using SF6 at 6 bar. Weight loss measurements from the ablatant shield suggest that a chemical puffer action is the most likely mechanism for achieving the observed arc extinctions in this system.

Direct Estimate of Cocoa Powder Content in Cakes by Colorimetry and Photoacoustic Spectroscopy

Science.gov (United States)

Dóka, O.; Bicanic, D.; Kulcsár, R.

2014-12-01

Cocoa is a very important ingredient in the food industry and largely consumed worldwide. In this investigation, colorimetry and photoacoustic spectroscopy were used to directly assess the content of cocoa powder in cakes; both methods provided satisfactory results. The calibration curve was constructed using a series of home-made cakes containing varying amount of cocoa powder. Then, at a later stage, the same calibration curve was used to quantify the cocoa content of several commercially available cakes. For self-made cakes, the relationship between the PAS signal and the content of cocoa powder was linear while a quadratic dependence was obtained for the colorimetric index (brightness) and total color difference ().

PENGARUH PENAMBAHAN ISOLAT PROTEIN KORO PEDANG (Canavalia ensiformis L. TERHADAP KARAKTERISTIK CAKE [Effects of Addition of Protein Isolates from Jack Bean Seed (Canavalia ensiformis L. on the Characteristics of Cake

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Yuli Witono

2003-08-01

Full Text Available Addition of jack bean (Canavalia ensiformis L. protein isolate in cake making was studied. The isolate was prepared from the beans by the method of isoelectrical point at pH 4. At low concentrations (less than 1% of the wheat flour, the addition of the protein isolate could improve the characteristics of the cake by increasing the loaf volume, decreasing the density, and softening the texture. In contrast, the addition of 1.5% tended to decrease the quality of the cake as compared to that added with 1% by decreasing the loaf volume, increasing the density, and hardening the texture. However, the more protein isolate added, the more slowly the rate of the cake staling.

Antioxidative Polyphenols from Defatted Oilseed Cakes: Effect of Solvents

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Sue-Siang Teh

2014-02-01

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

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

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Rose Rizvi

2015-12-01

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

Production of yellow cake from rock phosphate deposits and its characterization

International Nuclear Information System (INIS)

Zumrawi, N. S.

2002-05-01

This study was carried out mainly to produce uranium trioxide (UO 3 ), with the standard of commercial specifications from rock phosphate deposits in eastern part of Nuba mountains, south Kurdufan state. A simplified hydrometallurgical procedure has been adopted for production of yellow cake from the ore. Elemental analysis has shown that the ore is rich in Ca and deficient in elements of potential interest such as Fe, Cu and Zn. Uranium content in ore, phosphoric acid and purified yellow cake (UO 3 ) obtained with different precipitants was analyzed using alpha-spectrometry. On the average, the activity concentration of uranium in ore corresponds to 82 ± 24 ppm (0.10%). From the data of pregnant liquor, it was observed that the addition of KCIO 3 as an oxidant improves the dissolution of uranium from the ore by almost 20%. Data has also indicated that the yellow cake purified by hydrogen peroxide has higher concentration of uranium by 44.5% over the one purified by TBP extraction. Undesirable impurities in yellow cake as dictated by the function to which it is intended for were analyzed and compared with international standard specifications set for commercial products. Uranium as U 3 O 8 was found to be 53% in yellow cake initially obtained as ammonium diuranate and purified by hydrogen peroxide and 38% in one, which is purified by TBP extraction. With the exception of Cr concentration, the values of the other critical impurities ( V, Mn, Co, Cu, Sr, Zr, Pb, Fe, Cl, Br, I) in UO 3 precipitated by hydrogen peroxide are either typical or lower than those internationally specified as standards for commercial products. Among the impurities considered Cd, Th and Mo were undetectable. The most salient point to be mentioned here regarding impurities is that Cd, which is most undesirable in yellow cake because of its high neutron absorption cross section, was undetectable in both types of yellow cakes ( i.e. purified by TBP extraction and by hydrogen peroxide). (Author)

The role and function of chlorine in the preparation of high-ratio cake flour.

Science.gov (United States)

Gough, B M; Whitehouse, M E; Greenwood, C T

1978-01-01

The literature on the role of chlorine treatment of flour for use in high-ratio cake production is discussed in relation to current knowledge of cereal chemistry and cake technology. A brief perspective of the present use of chlorine in high-ratio cake flours is included. Investigations of the uptake of gaseous chlorine by flour and its distribution among and chemical action upon the major flour components (water, protein, lipid, and carbohydrate) are assessed. The physical effects of chlorination as demonstrated by experiments with batters and cakes and by physicochemical observations of flour and its fractions are also considered. The characteristics of the starch in flour appear to be critical in high-ratio cakes. Chlorine treatment modifies the gelatinization behavior of the starch granules yet does not change their gelatinization temperature not is there evidence of chemical attack upon the starch molecules. Therefore, it is suggested that chlorine effects the necessary changes in starch behavior by reacting with the noncarbohydrate surface contaminants on the granules. Alternative methods of improving high-ratio cake flours are mentioned, particularly heat-treatment processes.

Effect of Circuit Breaker Shunt Resistance on Chaotic Ferroresonance in Voltage Transformer

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RADMANESH, H.

2010-08-01

Full Text Available Ferroresonance or nonlinear resonance is a complex electrical phenomenon, which may cause over voltages and over currents in the electrical power system which endangers the system reliability and continuous safe operating. This paper studies the effect of circuit breaker shunt resistance on the control of chaotic ferroresonance in a voltage transformer. It is expected that this resistance generally can cause ferroresonance dropout. For confirmation this aspect Simulation has been done on a one phase voltage transformer rated 100VA, 275kV. The magnetization characteristic of the transformer is modeled by a single-value two-term polynomial with q=7. The simulation results reveal that considering the shunt resistance on the circuit breaker, exhibits a great mitigating effect on ferroresonance over voltages. Significant effect on the onset of chaos, the range of parameter values that may lead to chaos along with ferroresonance voltages has been obtained and presented.

Hydrological methods preferentially recover cesium from nuclear waste salt cake

International Nuclear Information System (INIS)

Brooke, J.N.; Hamm, L.L.

1997-01-01

The Savannah River Site is treating high level radioactive waste in the form of insoluble solids (sludge), crystallized salt (salt cake), and salt solutions. High costs and operational concerns have prompted DOE to look for ways to improve the salt cake treatment process. A numerical model was developed to evaluate the feasibility of pump and treat technology for extracting cesium from salt cake. A modified version of the VAM3DCG code was used to first establish a steady-state flow field, then to simulate 30 days of operation. Simulation results suggest that efficient cesium extraction can be obtained with low displacement volumes. The actual extraction process will probably be less impressive because of nonuniform properties. 2 refs., 2 figs

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

OpenAIRE

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

2014-01-01

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

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

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Viviane Borges Vallejos

2015-06-01

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

Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes.

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Segundo, Cristina; Román, Laura; Lobo, Manuel; Martinez, Mario M; Gómez, Manuel

2017-12-01

About one-fifth of all bananas harvested become culls that are normally disposed of improperly. However, ripe banana pulp contains significant amounts of fibre and polyphenol compounds as well as a high content of simple sugars (61.06 g/100 g), making it suitable for sucrose replacement in bakery products. This work studied the feasibility of incorporating ripe banana flour (20 and 40% of replacement) in cake formulation. Physical, nutritional and sensory attributes of sponge and layer cakes were evaluated. The inclusion of ripe banana flour generally led to an increased batter consistency that hindered cake expansion, resulting in a slightly lower specific volume and higher hardness. This effect was minimised in layer cakes where differences in volume were only evident with the higher level of replacement. The lower volume and higher hardness contributed to the decline of the acceptability observed in the sensory test. Unlike physical attributes, the banana flour inclusion significantly improved the nutritional properties of the cakes, bringing about an enhancement in dietary fibre, polyphenols and antioxidant capacity (up to a three-fold improvement in antioxidant capacity performance). Therefore, results showed that sugar replacement by ripe banana flour enhanced the nutritional properties of cakes, but attention should be paid to its inclusion level.

Acceptance and purchase intent of US consumers for nonwheat rice butter cakes.

Science.gov (United States)

Sae-Eaw, A; Chompreeda, P; Prinyawiwatkul, W; Haruthaithanasan, V; Suwonsichon, T; Saidu, J E; Xu, Z

2007-03-01

This study evaluated consumer acceptance and purchase intent of nonwheat butter cake formulations prepared with Thai jasmine rice flour. Three nonwheat rice butter cakes were prepared with varying amounts of powdered emulsifier (propylene glycol ester:diacetyl tartaric acid ester of monoglyceride, 8:2) at 0% (product A), 7.5% (product B), and 15% (product C) of the margarine content (15%) in the cake formulation. A commercial wheat-based butter cake served as the control. Consumers (n= 400) evaluated acceptability of 9 sensory attributes using a 9-point hedonic scale. Overall acceptance and purchase intent were determined with a binomial (yes/no) scale. At least 81% of consumers accepted products B and C, of which 42.1% and 47%, respectively, would purchase the products if commercially available. Product A was neither liked nor disliked with an overall liking score of 5.39. The butter cake products were differentiated by textural acceptability (overall texture, softness, and moistness) with a canonical correlation of 0.71 to 0.79. Overall liking and taste influenced overall acceptance and purchase intent. Odor influenced purchase intent (P= 0.0014), but not overall acceptance. The odds ratio of overall liking was 3.462 for purchase intent, indicating the probability of the product being purchased is 3.462 times higher (than not being purchased, P flour with Thai jasmine rice flour for production of butter cake products acceptable to American consumers.

A new technique for production of yellow cake with double precipitation

International Nuclear Information System (INIS)

Li Jianhua; Zeng Yijun; Li Shangyuan; Kong Guiying

1997-01-01

The author presents a new technique for production of yellow cake with double precipitation, thus solving a series of problems for precipitating uranium with traditional double precipitation. The new technique can not only remove ferric ions and sulfate radicals but also make solid-liquid separation easy, utilize effectively the sulfuric acid produced in ferric ions precipitation process, and increase uranium concentration of leaching liquor. To take it as producing yellow cake will save investment, simplify operation, and cut down the consumption of raw materials and energies. It is more competitive than ion-exchange or solvent extraction in the process of extracting-purifying and preparing yellow cake

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

Science.gov (United States)

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

2015-12-01

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

Bubble structure evaluation method of sponge cake by using image morphology

Science.gov (United States)

Kato, Kunihito; Yamamoto, Kazuhiko; Nonaka, Masahiko; Katsuta, Yukiyo; Kasamatsu, Chinatsu

2007-01-01

Nowadays, many evaluation methods for food industry by using image processing are proposed. These methods are becoming new evaluation method besides the sensory test and the solid-state measurement that have been used for the quality evaluation recently. The goal of our research is structure evaluation of sponge cake by using the image processing. In this paper, we propose a feature extraction method of the bobble structure in the sponge cake. Analysis of the bubble structure is one of the important properties to understand characteristics of the cake from the image. In order to take the cake image, first we cut cakes and measured that's surface by using the CIS scanner, because the depth of field of this type scanner is very shallow. Therefore the bubble region of the surface has low gray scale value, and it has a feature that is blur. We extracted bubble regions from the surface images based on these features. The input image is binarized, and the feature of bubble is extracted by the morphology analysis. In order to evaluate the result of feature extraction, we compared correlation with "Size of the bubble" of the sensory test result. From a result, the bubble extraction by using morphology analysis gives good correlation. It is shown that our method is as well as the subjectivity evaluation.

Pyrolysis of Waste Castor Seed Cake: A Thermo-Kinetics Study

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Abdullahi Muhammad Sokoto

2018-03-01

Full Text Available Biomass pyrolysis is a thermo-chemical conversion process that is of both industrial and ecological importance. The efficient chemical transformation of waste biomass to numerous products via pyrolysis reactions depends on process kinetic rates; hence the need for kinetic models to best design and operate the pyrolysis. Also, for an efficient design of an environmentally sustainable pyrolysis process of a specific lignocellulosic waste, a proper understanding of its thermo-kinetic behavior is imperative. Thus, pyrolysis kinetics of castor seed de-oiled cake (Ricinus communis using thermogravimetric technique was studied. The decomposition of the cake was carried out in a nitrogen atmosphere with a flow rate of 100mL min-1 from ambient temperature to 900 °C. The results of the thermal profile showed moisture removal and devolatilization stages, and maximum decomposition of the cake occurred at a temperature of 200-400 °C. The kinetic parameters such as apparent activation energy, pre-exponential factor, and order of reaction were determined using Friedman (FD, Kissinger-Akahira-Sunose (KAS, and Flynn-Wall-Ozawa (FWO kinetic models. The average apparent activation energy values of 124.61, 126.95 and 129.80 kJmol-1 were calculated from the slopes of the respective models. The apparent activation energy values obtained depends on conversion, which is an evidence of multi-step kinetic process during the pyrolytic decomposition of the cake. The kinetic data would be of immense benefit to model, design and develop a suitable thermo-chemical system for the conversion of waste de-oil cake to energy carrier.

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

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Małgorzata Przygodzka

2015-01-01

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

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

Science.gov (United States)

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

2012-02-01

The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P cake structure development during baking. Cryo-SEM micrographs of cake crumbs showed a continuous matrix with embedded starch granules and coated with oil; when fat replacement levels increased, starch granules appeared as detached structures. Cakes with fat replacement up to 70% had a high crumb air cell values; they were softer and rated as acceptable by an untrained sensory panel (n = 51). So, the reformulation of a standard sponge cake recipe to obtain a new product with additional health benefits and accepted by consumers is achieved. Practical Application:  In this study, fat is replaced by inulin in cakes, which is a fiber mainly obtained from chicory roots. Sponge cake formulations with reductions in fat content up to 70% are achieved. These high-quality products can be labeled as "reduced in fat" according to U.S. FDA (2009) and EU regulations (European-Union 2006). © 2012 Institute of Food Technologists®

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

Science.gov (United States)

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

2012-12-15

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life were investigated in this study. In particular, the changes in antioxidants content, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after long-term storage were addressed. Ginger cakes produced according to the traditional and current recipe were stored for 5 years at room temperature in a dark place. The total phenolic compounds (TPC), inositol hexaphosphate (IP6), reduced (GSH) and oxidised glutathione (GSSG) contents, antioxidant and reducing capacity and Maillard reaction products (MRPs) were determined in ginger cakes after storage and then compared to those measured after baking. After long-term storage a decrease in TPC and IP6 contents in cakes was noted. In contrast, an increase in antioxidative and reducing capacity of stored cakes was observed. Long-term storage induced formation of furosine, advanced and final Maillard reaction products and caused changes in both reduced and oxidised forms of glutathione. After long-term storage the modest changes in furosine, FAST index and browning in ginger cake formulated with dark rye flour may suggest that this product is the healthiest among others. Therefore, traditional rye ginger cakes can be considered as an example of a healthy food that is also relatively stable during long term storage as noted by the small chemical changes observed in its composition. Copyright © 2012 Elsevier Ltd. All rights reserved.

Dominant thermogravimetric signatures of lignin in cashew shell as compared to cashew shell cake.

Science.gov (United States)

Gangil, Sandip

2014-03-01

Dominant thermogravimetric signatures related to lignin were observed in cashew shell as compared to these signatures in cashew shell cake. The phenomenon of weakening of lignin from cashew shell to cashew shell cake was explained on the basis of changes in the activation energies. The pertinent temperature regimes responsible for the release of different constituents of both the bio-materials were identified and compared. The activation energies of cashew shell and cashew shell cake were compared using Kissinger-Akahira-Sunose method. Thermogravimetric profiling of cashew shell and cashew shell cake indicated that these were different kinds of bio-materials. Copyright © 2013 Elsevier Ltd. All rights reserved.

Conversion of Hanford salt cake to glass: laboratory studies

International Nuclear Information System (INIS)

Schulz, W.W.; Dressen, A.L.; Hobbick, C.W.; Kupfer, M.J.

1976-05-01

Approximately 140 million liters of solid salt cake (mainly NaNO 3 ), produced by evaporation of aged, alkaline high-level wastes, will be stored in underground tanks when the present Hanford Waste Management Program is completed in the early 1980's. These solid wastes can be converted to silicate-based glasses by melting them either at 1200 to 1300 0 C with appropriate amounts of sand and lime (soda-lime formulation) or at 1000 to 1100 0 C with appropriate amounts of Columbia River basalt and B 2 O 3 (basalt formulation). Both formulations yield dense, immobile glasses of low water leachability (10 -7 to 10 -6 g cm -2 day -1 ) suitable for terminal storage. The soda-lime formulation is presently preferred over the basalt formulation because it can accommodate more salt cake (50 wt percent versus 30 to 40 wt percent) while yielding a glass whose volume is 10 to 20 percent less than the volume of the salt cake in the melt charge

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

Science.gov (United States)

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

2014-08-01

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

Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.

Science.gov (United States)

Min, Bockki; Lee, Seung Mi; Yoo, Sang-Ho; Inglett, George E; Lee, Suyong

2010-10-01

With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or fat-free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors, which were well characterized by the power law model. When shortening in cakes was replaced with steam jet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However, shortening replacement with steam jet-cooked buckwheat up to 20% by weight appeared to be effective in producing cakes as soft as the control without volume loss. When buckwheat flour was thermomechanically modified by steam jet-cooking, it was successfully incorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control. Copyright © 2010 Society of Chemical Industry.

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

Science.gov (United States)

Phengnuam, Thanyarat; Suntornsuk, Worapot

2013-02-01

Jatropha curcas seed cake is a by-product generated from oil extraction of J. curcas seed. Although it contains a high amount of protein, it has phorbol esters and anti-nutritional factors such as phytate, trypsin inhibitor, lectin and saponin. It cannot be applied directly in the food or animal feed industries. This investigation was aimed at detoxifying the toxic and anti-nutritional compounds in J. curcas seed cake by fermentation with Bacillus spp. Two GRAS (generally recognized as safe) Bacillus strains used in the study were Bacillus subtilis and Bacillus licheniformis with solid-state and submerged fermentations. Solid-state fermentation was done on 10 g of seed cake with a moisture content of 70% for 7 days, while submerged fermentation was carried out on 10 g of seed cake in 100 ml distilled water for 5 days. The fermentations were incubated at the optimum condition of each strain. After fermentation, bacterial growth, pH, toxic and anti-nutritional compounds were determined. Results showed that B. licheniformis with submerged fermentation were the most effective method to degrade toxic and anti-nutritional compounds in the seed cake. After fermentation, phorbol esters, phytate and trypsin inhibitor were reduced by 62%, 42% and 75%, respectively, while lectin could not be eliminated. The reduction of phorbol esters, phytate and trypsin inhibitor was related to esterase, phytase and protease activities, respectively. J. curcas seed cake could be mainly detoxified by bacterial fermentation and the high-protein fermented seed cake could be potentially applied to animal feed. Copyright © 2012 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

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

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Chiraporn Sodchit

2013-12-01

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

IE Information Notice No. 85-93: Westinghouse Type DS circuit breakers, potential failure of electric closing feature because of broken spring release latch lever

International Nuclear Information System (INIS)

Jordan, E.L.

1992-01-01

On April 14, 1985, the Westinghouse Nuclear Services Integration Division (NSID) issued Technical Bulletin No. NSID-TB-85-17 advising their customers of a potential malfunction in Westinghouse Type DS Class 1E circuit breakers because of broken spring release latch levers. These electrically operated type DS breakers will not close electrically when the spring release latch lever has been broken off. Twenty-five broken levers have been reported and evaluated. This evaluation shows concentrations of incidents traceable to manufacturing in the following periods of time: early 1975, April 1976, and early 1978. This circuit breaker failure, as discussed, adversely affects the safety function (closing on demand) when the circuit breaker is used in the Engineered Safety Features Systems. However, this failure mode will not affect the safety trip function when it is used in the reactor protection system

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

NARCIS (Netherlands)

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

2015-01-01

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

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

NARCIS (Netherlands)

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

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

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

NARCIS (Netherlands)

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

2014-01-01

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

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

Science.gov (United States)

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

2010-05-26

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

Tea and cake [second edition

OpenAIRE

Wood, Philippa; MacLellan, Tamar

2011-01-01

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

Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder.

Science.gov (United States)

Park, S H; Lim, H S; Hwang, S Y

2012-10-01

The effects of addition of turmeric powder (0%, 2%, 4%, 6% and 8%) were examined in order to obtain an antioxidant-enriched cake with good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, curcumin content, radical scavenging activity (RSA-DPPH assay) and sensory analysis (hedonic test) of the supplemented cake were determined. Addition of turmeric powder up to 8% caused significant changes on dough characteristics and on cake rheological properties. The highest curcumin (203 mg/kg) and RSA-DPPH activity (45%) were achieved in the cake having the highest percentage of turmeric powder (8%); however, this sample showed the worst results regarding the rheological properties. Moreover, by sensory evaluation this cake sample was not acceptable. A 6% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to those of 0-4% turmeric cakes. This indicated that up to 6% level of turmeric powder might be included in cake formulation.

Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake.

Science.gov (United States)

Jongsutjarittam, Nisachon; Charoenrein, Sanguansri

2013-09-12

This study aimed to improve the freeze-thawed cake properties by10-20% waxy rice flour (WRF) substitution for wheat flour (WF). Viscosity of WRF-substituted batters was lower; consequently, trapped air was less uniformly distributed than WF batter. After five freeze-thaw cycles, firmness and enthalpy of melting retrograded amylopectin of WF- and WRF-substituted cakes increased and the matrix surrounding the air pores from SEM images was denser than in fresh-baked cakes. Sensory evaluation showed an increase in firmness and a decrease in firmness acceptability of freeze-thawed cakes. However, freeze-thawed cake with WRF substitution had significantly less firmness, less dense matrix and more acceptability than WF cake. This could have been due to a low amylose content of WRF and the spread of ruptured waxy rice starch granules around swollen wheat starch granules as observed by CLSM. Thus, WRF could be used for WF substitution to improve the firmness in freeze-thawed cake. Copyright © 2013 Elsevier Ltd. All rights reserved.

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

Science.gov (United States)

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

2015-04-01

Large amount of oil cake is generated during biodiesel production from Jatropha seeds. Although Jatropha oil cake is rich in plant nutrients, presence of toxic phorbol esters restricts the usage of oil cake as a fertilizer. The objective of this study is to evaluate the components and tumor promoting activity of phorbol esters in Jatropha oil cake-supplemented soil and plants grown in the treated soil. Contents and their biological activity of Jatropha phorbol esters in soil and plants were sequentially analyzed by high-performance liquid chromatography (HPLC) and in vitro cell transformation assay, respectively. Disappearance of Jatropha phorbol-ester-specific peaks were followed with HPLC during incubation of Jatropha oil cake with soil for five weeks. Along with the degradation of Jatropha phorbol ester in soil, tumor-promoting activity in the sample was also attenuated and ultimately disappeared. Jatropha phorbol esters and tumor promoting activity were not detected from mustard spinach grown in the Jatropha oil cake-supplemented soil. In addition, the esterase KM109 degrades DHPB (see definition below; Jatropha phorbol ester) and reduced its tumor-promoting activity. From these data, we conclude: (1) components and tumor promoting activity of Jatropha phorbol esters in the oil cake disappeared completely by incubation with soil for five-week, (2) Jatropha phorbol esters did not transfer into plants grown in the Jatropha oil cake-supplemented soil, and (3) DHPB can be degraded by esterase from soil bacterium. These observations are useful for utilization of Jatropha oil cake as a fertilizer. Copyright © 2014 Elsevier Inc. All rights reserved.

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

Directory of Open Access Journals (Sweden)

Vanda Patrícia Barros Ferreira

2013-12-01

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

Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours.

Science.gov (United States)

Levent, Hacer; Bilgiçli, Nermin

2011-11-01

In the present study, the effect of debittered lupin flour (LF) and whole buckwheat flour (BF) on the nutritional and sensory quality of gluten-free cake was studied. LF (10, 20, 30 and 40%) and BF (5, 10, 15 and 20%) were partially replaced with corn starch and rice flour mixture (1:1 w/w) in the gluten-free cake recipe. LF increased the protein, calcium, iron, manganese, phosphorus and zinc contents of the cakes, while BF caused a significant increase (P cakes. According to the overall acceptability rating, it was concluded that gluten-free cake could be produced with satisfactory results by the addition of LF and BF up to 30% and 10%, respectively.

Breaker Maintenance: Volume 3, Molded-Case circuit breakers

International Nuclear Information System (INIS)

Davis, E.L.; Funk, D.L.

1991-09-01

Modeled-case circuit breakers (MCCBs) provide power and circuit protection in nuclear plant electrical distribution systems. Thus, their proper operation is essential to the safe and reliable operation of plant electrical distribution systems. This guide for both nuclear and non-nuclear power generating facilities will help improve the maintenance and reliability of MCCBs. The authors developed this guide to establish a working-level understanding of hardware performance trends, reliability, and failure modes from which maintenance practices could be specified. The first step in preparing this guide was an in-depth review of available operating experience and failure data, which was obtained from nuclear information sources such as EPRI's Nuclear Maintenance Applications Center. In addition, they evaluated some nonnuclear reliability data. Next, they investigated current industry practices, including a review of manufacturer's recommendations and numerous industry standards. Finally, they used the collective information to develop programmatic recommendations and, where appropriate, detailed inspection and test guidance. This guide offers many recommendations applicable to MCCB maintenance, such as an engineering description of MCCBs and their operation; an overview of reliability and failure data; programmatic recommendations, including inspection and test periodicity; detailed inspection and test guidance; and corrective maintenance recommendations. Supplementary information includes an overview of industry standards, a discussion of regulatory issues, and sample data sheets. An evaluation of operating experience indicates that a maintenance program need not be overly complicated to detect the predominant failure modes associated with MCCBs. Those implementating an MCCB maintenance and testing program, however, must recognize the inherent limitations associated with field-testing of these devices. 42 refs., 17 figs., 7 tabs

Vacuum circuit breaker postarc current modelling based on the theory of Langmuir probes

NARCIS (Netherlands)

Lanen, van E.P.A.; Smeets, R.; Popov, M.; Sluis, van der L.

2007-01-01

High-resolution measurements on the postarc current in vacuum circuit breakers (VCBs) reveal a period, immediately following current-zero, in which the voltage remains practically zero. The most widely used model for simulating the interaction between the postarc current with the electrical circuit

Effect of sunflower cake supplementation on meat quality of indigenous goat genotypes of South Africa.

Science.gov (United States)

Xazela, N M; Chimonyo, M; Muchenje, V; Marume, U

2012-01-01

The effect of four castrated goat genotypes and sunflower cake supplementation on goat meat quality was determined. Supplemented Boer (BOR) and Xhosa-Boer cross (XBC) goats had significantly higher (Pgoats had higher pH24 (Pgoats. For each genotype, the sunflower cake supplemented and non-supplemented goats had similar a* values, except for the XLE goats. In the XLE goats, the a* values were lower in the sunflower cake supplemented goats. Sunflower cake supplemented BOR goats had higher L*values than their non-supplemented counterparts (Pgoats also had higher b* values as compared to their non-supplemented counterparts. In comparison with the Boer goat, the XLE and NGN goats had lower CDM, L* and WBF values but generally had higher CL and a* values. Sunflower cake supplementation improved meat quality attributes of the goats. Copyright © 2011 Elsevier Ltd. All rights reserved.

Dehydrating process experiment on spent ion-exchange resin sludge by Funda Filter

International Nuclear Information System (INIS)

Hasegawa, Tatsuo; Ishino, Kazuyuki

1977-01-01

In nuclear power plants, Funda Filters are employed to dehydrate spent powdery ion-exchange resin sludge. The Funda Filter is very effective for eliminating small rust components contained in spent powdery resin slurry; however, in the drying process, the complete drying of spent powdery resin is very difficult because the filter cake of resin on the horizontal filter leaf is likely to crack and let out steam and hot air through the cracks. This paper deals with the results of experiments conducted to clarify the detailed phenomena of dehydration so the above problem could be solved. The above experiments were made on the precoating and drying of granular ion-exchange resin slurry that had not yet been put to practical use. The experiments were composed of one fundamental and one operational stage. In the fundamental experiment, the dehydration properties and dehydration mechanism of resins were made clear, and the most effective operational method was established through the operational experiments conducted using large-scale Funda Filter test equipment under various conditions. (auth.)

Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians.

Science.gov (United States)

Lin, Muyang; Tay, Siang Hong; Yang, Hongshun; Yang, Bao; Li, Hongliang

2017-08-15

To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific gravity and viscosity; cake properties, including specific volume, texture, colour, moisture, microstructures, and structural properties of starch and glutens of the replaced cake and traditional cake containing egg, were evaluated. Replacing eggs with a soy protein isolate and 1% mono-, di-glycerides yielded a similar specific volume, specific gravity, firmness and moisture content (1.92 vs. 2.08cm 3 /g, 0.95 vs. 1.03, 319.8 vs. 376.1g, and 28.03% vs. 29.01%, respectively) compared with the traditional cakes baked with eggs. Structurally, this formulation comprised dominant gliadin aggregates in the size range of 100-200nm and glutenin networking structures containing fewer but larger porosities. The results suggest that a mixture of soybean proteins and emulsifier is a promising substitute for eggs in cakes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Indirect Revelation Mechanisms for Cake Cutting

DEFF Research Database (Denmark)

Branzei, Simina; Miltersen, Peter Bro

We consider discrete protocols for the classical Steinhaus cake cutting problem. Under mild technical conditions, we show that any deterministic strategy-proof protocol in the standard Robertson-Webb query model is dictatorial, that is, there is a fixed agent to which the protocol allocates...

Estimation of expected short-circuit current levels in and circuit-breaker requirements for the 330 to 750 kV networks of the southern integrated power grid

Energy Technology Data Exchange (ETDEWEB)

Krivushkin, L.F.; Gorazeeva, T.F.

1978-08-01

Studies were made in order to project the operating levels in the Southern Integrated Power Grid to the year 2000. The short-circuit current levels and, the requirements which circuit breakers will have to meet are estimated. A gradual transition from 330 to 750 kV generation is foreseen, with 330 kV networks remaining only for a purely distribution service. The number of 330 kV line hookups and the number of circuit breakers at nodal points (stations and substations) will not change significantly, they will account for 40% of all circuit breakers installed in 25% of all nodal points. Short-circuit currents are expected to reach the 46 kA level in 750 kV networks and 63 kA (standing wave voltage 1.5 to 2.5 kV/microsecond) in 330 kV networks. These are the ratings of circuit breakers; of the 63 kA ones 150 will be needed by 1980--1990 and 400 by 1990--2000. It will also be eventually worthwhile to install circuit breakers with a 63 kA-750 kV rating.

[Use of flour from sunflower oil cake in the biosynthesis of antigungal antibiotics].

Science.gov (United States)

Sukharevich, V M; Shvetsova, N N; Prodan, S I; Malkov, M A

1977-04-01

The possibility of replacing soybean meal and corn-steep liquor by food wastes of the oilpress industry and the meal of the sunflower oil cake in particular is discussed as applied to the fermentation media for production of antifungal antibiotics, such as levorin, mycoheptin, amphotericin. The studies showed that replacement of soybean meal by sunflower oil cake meal with simultaneous increasing of the amount of carbohydrates in the medium increased the levorin levels by 60--70 per cent as compared to the media used at present. When soybean meal and corn-steep liquor were simultaneously replaced by sunflower oil cake meal in amounts of 3--4 per cent the levels of mycoheptin in the fermentation broth increased by 30--65 per cent respectively. Replacement of soybean meal and corn-steep liquor by 3 per cent of sunflow oil cake meal in the medium used presently increased the amphotericin levels by 27 percent as compared to the control. Therefore, sunflower oil cake meal is a substitute of full value for soybean meal and corn-steep liquor in the fermentation media for production of antifungal antibiotics.

Feeding olive cake to ewes improves fatty acid profile of milk and cheese

DEFF Research Database (Denmark)

Vargas-Bello-Pérez, E.; Vera, R. R.; Aguilar, C.

2013-01-01

Olive oil extraction yields a residual cake rich in oil that can be used in animal diets as a source of monounsaturated fat. Milk and cheese from sheep are high in saturated fatty acids (FA) thus, it was hypothesized that supplementing olive cake to lactating ewes would result in naturally enhanced...... milk and cheese with healthier FA profiles for human consumption. Nine lactating ewes were randomly assigned to a replicated (n= s3) 3. ×. 3 Latin square design. Diets were supplemented with 0, 10 or 25% of dry olive cake. Except for total solids, dry matter intake, milk yield and milk composition were...... not affected by dietary treatments. Oleic acid, n-6/. n-3 ratio and monounsaturated FA gradually increased (P. olive cake was increased in dietary treatments. Overall, FA profile of milk and cheese...

Pengaruh Pengurangan Kadar Air dan Penggunaan Bahan Pengikat Kadar Air dalam Pembuatan Cake Bengkuang

Directory of Open Access Journals (Sweden)

Wilsa Hermianti

2016-12-01

Full Text Available Yam contains a high water content ranging from 86-90% therefore when be processed to be a product such as cake will also result a high water content and cause the product is not durable. By the nature characteristics of the yam was then made utilization efforts became yam cake in order to develop yam processing, increase value added, and diversify food processing based on raw materials of local potential in Padang City. Yam can be used by processing them into a semi wet food such as cake with a dominant amount of yam up to 50% of the cake batter, but only had a shelf life for 3 days. To increase the shelf-life study was carried out water content reduction of raw materials and using of a binder in the making of yam cake. The treatment of water content reduction of yam was done using juicer and pressing. A comparison as a control was performed without reduction of water content. The use of water content binder was conducted with the addition of coconut, cornstarch, and rice flour. Yam cake formulas using binder of water content  with cornstarch and reduction the water content of raw material by pressing showed optimal results with a preferred value of organoleptic panelist, the water content 28.50%, carbohydrate 56.31%, protein 6.13%, fat 10.23%, energy 341.86 kcal/100g, dietary fiber 5.98%, calcium 27.77 mg/100g, and 5.92% inulin, storability for 5 days at room temperature and 4 weeks at refrigerator temperature.ABSTRAKBengkuang mengandung kadar air yang tinggi berkisar 86-90% sehingga jika diolah untuk menjadi produk berupa cake akan memberikan kadar air yang juga tinggi dan menyebabkan produk menjadi tidak tahan lama. Dengan sifat alami bengkuang tersebut maka dilakukan upaya pemanfaatannya menjadi cake bengkuang dalam rangka pengembangan olahan dari bengkuang, peningkatan nilai tambah, dan diversifikasi olahan pangan berbasis bahan baku lokal yang cukup potensi di kota Padang. Bengkuang dapat dimanfaatkan dengan mengolahnya menjadi pangan

Evaluasi Mutu dan Penerimaan Panelis terhadap Rainbow Cake yang Dibuat dari Tepung Terigu dan Pati Sagu Lokal

Directory of Open Access Journals (Sweden)

Usman Pato

2014-10-01

Full Text Available Riau is one of the sago starch-producing province in Indonesia. Nowadays, sago starch has been utilized to produce various types of tradisional foods. The aim of this study was to compare the quality of rainbow cake produced by the addition of 30% sago starch and rainbow cake using 100% wheat flour and to evaluate panelist acceptance of these rainbow cakes. This study used a Completely Randomized Design (CRD with two treatments and eight replications thus obtained 16 experimental units. The treatments were TS1 (100% wheat and 0%sago starch and TS2 (70% wheat flour and 30%sago starch. The parameters observed were moisture, ash, sucrose and fat contents as well as panelist acceptance test. The results of this study indicated that rainbow cake of TS1 treatment (100% wheat flour and 0%sago starch had no significant difference with rainbow cake of TS2 treatment (70% wheat flour and 30% sago starch in case of ash and sucrose contents, but had significant effect on moisture and fat contents of rainbow cake. Based on the panelist acceptance test, the rainbow cake made from 70% wheat flour and sago starch 30% could be accepted by panelists similar to commercial rainbow cake.

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

Directory of Open Access Journals (Sweden)

NURUL ATIQAH SANI

2014-06-01

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

Lead and silver extraction from waste cake from hydrometallurgical zinc production

Directory of Open Access Journals (Sweden)

DUSAN D. STANOJEVIC

2008-05-01

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

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

Science.gov (United States)

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

2016-03-01

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

A Dictatorship Theorem for Cake Cutting

DEFF Research Database (Denmark)

Branzei, Simina; Miltersen, Peter Bro

2015-01-01

We consider discrete protocols for the classical Steinhaus cake cutting problem. Under mild technical conditions, we show that any deterministic strategy-proof protocol in the standard Robertson-Webb query model is dictatorial, that is, there is a fixed agent to which the protocol allocates the e...

Chemical stability of salt cake in the presence of organic materials

International Nuclear Information System (INIS)

Beitel, G.A.

1976-04-01

High-level waste stored as salt cake is principally NaNO 3 . Some organic material is known to have been added to the waste tanks. It has been suggested that some of this organic material may have become nitrated and transformed to a detonable state. Arguments are presented to discount the presence of nitrated organics in the waste tanks. Nitrated organics generated accidentally usually explode at the time of formation. Detonation tests show that salt cake and ''worst-case'' organic mixtures are not detonable. Organic mixtures with salt cake are compared with black powder, a related exothermic reactant. Black-powder mixtures of widely varying composition can and do burn explosively; ignition temperatures are 300-450 0 C. However, black-powder-type mixes cannot be ignited by radiation and are shock-insensitive. Temperatures generated by radionuclide decay in the salt are below 175 0 C and would be incapable of igniting any of these mixtures. The expected effect of radiation on organics in the waste tanks is a slow dehydrogenation and depolymerization along with a slight increase in sensitivity to oxidation. The greatest explosion hazard, if any exists, is a hydrogen--oxygen explosion from water radiolysis, but the hydrogen must first be generated and then trapped so that the concentration of hydrogen can rise above 4 vol percent. This is impossible in salt cake. Final confirmation of the safety against organic-related explosive reactions in the salt cake will be based upon analytical determinations of organic concentrations. 12 tables, 5 fig

Feeding behavior in lambs fed diets containing crambe cake

Directory of Open Access Journals (Sweden)

Mirna Adriane Syperreck

2016-09-01

Full Text Available It was evaluated the feeding behavior of lambs fed diets containing 30% sorghum silage and 70% crambe cake (30:70 diet, and 70% sorghum silage and 30% crambe cake (70:30 diet under voluntary and controlled consumption. The experimental design used was a 4 × 4 Latin square, with four animals, four periods, and four treatments; feeding behavior was determined by observation. The results indicated that animals fed the 30:70 diet showed higher DM and NDF (g day-1 than those fed the 70:30 diet. Animals fed the 70:30 diet showed longer feeding times (h kg-1 DM, mastication (min kg-1 DM and min kg-1 NDF, rumination (min day-1 and min kg-1 DM, and the largest number of mericics chewing per bolus; however, a higher feed efficiency (g DM h-1 was observed in the 30:70 diet group. Furthermore, animals feeding voluntarily had higher DM intake and chewed for longer. Therefore, the combined results indicated that crambe cake could be used in the diet of sheep without affecting feeding behavior.

Efficiency and mass loading characteristics of a typical HEPA filter media material

International Nuclear Information System (INIS)

Novick, V.J.; Higgins, P.J.; Dierkschiede, B.; Abrahamson, C.; Richardson, W.B.; Monson, P.R.; Ellison, P.G.

1991-01-01

The particle removal efficiency of the high-efficiency particulate air (HEPA) filter material used at the Savannah River Site was measured as a function of monodisperse particle diameter and two gas filtration velocities. the results indicate that the material meets or exceeds the minimum specified efficiency of 99.97% for all particle diameters at both normal and minimum operating flow conditions encountered at the Savannah River site. The pressure drop across the HEPA filter material used at the Savannah River site was measured as a function of particle mass loading for various aerosol size distributions. The pressure drop was found to increase linearly with the particle mass loaded onto the filters, as long as the particles were completely dry. The slope of the curve was found to be dependent on the particle diameter and velocity of the aerosol. The linear behavior between the initial pressure drop (clean filter) and the final pressure drop (loaded filter) implies that the filtration mechanism is dominated by the particle cake that rapidly forms on the front surface of the HEPA filter. This behavior is consistent with the high filtration efficiency of the material

Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations.

Science.gov (United States)

Majzoobi, Mahsa; Mohammadi, Mahshid; Mesbahi, Gholamreza; Farahnaky, Asgar

2018-02-20

Cake is a popular food around the world, however, it is considered as unhealthy due to its high fat and sucrose content. To satisfy customers' demand for a low fat and sucrose cake, in this research both sucrose and fat content of the cake were reduced by using rebaudioside A (Reb A; as a natural sucrose replacer) and inulin (as a natural fat replacer) at 0%, 25%, 50%, 75%, and 100%. The water content of different formulation was adjusted to obtain a constant batter viscosity similar to the control (3,757 cP). By reducing sucrose and fat content up to 50%, water activity increased and the cakes became more asymmetrical. However, other physical properties including baking weight loss, height, volume, crust color, and texture were similar to those of the control. Higher levels of replacement (75% and 100%) resulted in remarkable loss of different quality attributes. These samples showed higher water activity and baking loss, lower volume, harder texture, darker color, and highly asymmetrical shape. Thus, successful reduction of both fat and sucrose in cakes is possible by using inulin and Reb A at replacement levels no more than 50%. Customers' demand for healthy and yet tasty and high-quality foods is increasing around the world. Therefore, finding applicable and safe methods to produce such products is of great interest in the food manufacturing to satisfy customers. Health conscious customers avoid consumption of cakes because it contains high sucrose and fat content. Many studies have been performed to reduce either fat or sucrose content, while a few studies are available to show the reduction of both fat and sucrose in the same product. This study indicates the results of an applicable method to reduce fat and sucrose content of cakes simultaneously. Using rebaudioside A (as a natural sucrose replacer) and inulin (as a natural fat replacer) up to 50% of sucrose and fat content of cakes were reduced and the resulting cake had very similar physical properties to

The applicability of fluoride volatility process to producing UF6 from yellow cake

International Nuclear Information System (INIS)

Xia Dechang

2005-01-01

The schematic diagrams producing UF 6 from yellow cake are showed in this paper. The characteristics and process improvements of the fluoride volatility process are explained. The applicability of the fluoride volatility process to producing UF 6 from yellow cake is discussed. (authors)

Puffing of okara/rice blends using a rice cake machine.

Science.gov (United States)

Xie, M; Huff, H; Hsieh, F; Mustapha, A

2008-10-01

Okara is the insoluble byproduct of soymilk and tofu manufactures. It is cheap, high in nutrients, and possesses great potential to be applied to functional human foods. In this study, a puffed okara/rice cake product was developed with blends of okara pellets and parboiled rice. Consumer preference and acceptance tests were conducted for the product. Okara pellets were prepared by grinding the strands obtained from extruding a mixture of dried okara and rice flour (3:2, w/w) with a twin-screw extruder. Okara pellets and parboiled rice were blended in 4 ratios, 90:10, 70:30, 40:60, and 0:100 (w/w), and tempered to 14% and 17% moisture. The blends were puffed at 221, 232, and 243 degrees C for 4, 5, or 6 s. The okara/rice cakes were evaluated for specific volume (SPV), texture, color, and percent weight loss after tumbling. Overall, the decrease in okara content and increase in moisture, heating temperature and time led to greater specific volume (SPV) and hardness, lighter color, and lower percent weight loss after tumbling. The consumer tests indicated that the okara/rice cake containing 70% okara pellets was preferred and the 90% one was liked the least. The possible drivers of liking for the puffed okara/rice cakes could be the okara content, hardness, SPV, bright color, and percent weight loss after tumbling.

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

Science.gov (United States)

Ishfaq, A; Sharma, R K; Rastogi, A; Malla, B A; Farooq, J

2015-01-01

The current in vitro study was carried out to determine the chemical composition and inclusion level of lime treated olive cake on acid detergent fiber (ADF) replacement basis in adult male goats. Crude olive cake was collected and evaluated for proximate composition and protein fractionation. It was treated with 6% lime and incubated for 1 week under room temperature in 2 kg sealed polythene bags and was evaluated for proximate composition after incubation. Different isonitrogenous complete diets containing 0-50% of lime treated olive cake on ADF replacement basis were formulated as per the requirement of adult male goats. In ADF replacement, fiber and concentrate sources were replaced by lime treated olive cake by replacing the 0-50% ADF percentage of the total 40% ADF value of complete feed. The formulated complete diets were tested for in vitro degradation parameters. Treatment of olive cake with 6% slaked lime increased availability of cellulose and alleviated digestibility depression caused by high ether extract percentage. Organic matter, nitrogen free extract, ADF and neutral detergent fiber were significantly lowered by lime treatment of olive cake. The cornell net carbohydrate and protein system analysis showed that non-degradable protein represented by acid detergent insoluble nitrogen (ADIN) was 21.71% whereas the non-available protein represented by neutral detergent insoluble nitrogen (NDIN) was 38.86% in crude olive cake. The in vitro dry matter degradation (IVDMD) values were comparable at all replacement levels. However, a point of inflection was observed at 40% ADF replacement level, which was supported by truly degradable organic matter (TDOM), microbial biomass production (MBP), efficiency of MBP and partitioning factor values (PF). In our study, we concluded that there is comparable difference in composition of Indian olive cake when compared with European olive cake. The most important finding was that about 78% of nitrogen present in Indian

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

Directory of Open Access Journals (Sweden)

A. Ishfaq

2015-01-01

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

Experimental research on accelerated consolidation using filter jackets in fine oil sands tailings

Energy Technology Data Exchange (ETDEWEB)

Tol van, F.; Yao, Y.; Paaseen van, L.; Everts, B. [Delft Univ. of Technology, Delft (Netherlands). Dept. of Geotechnology

2010-07-01

This PowerPoint presentation discussed prefabricated vertical drains used to enhance the dewatering of fine oil sand tailings. Filtration tests conducted with thickened tailings on standard PVD jackets were presented. Potential clogging mechanisms included clogging of the filter jacket by particles, blinding of the jackets by filter cake, the decreased permeability of consolidated tailings around the drain, and the clogging of the filter jacket with bitumen. Polypropylene and polyester geotextiles were tested in a set-up that replicated conditions observed at 5 to 10 meters below mud level in an oil sand tailings pond. A finite strain consolidation model was used to interpret results obtained in the experimental study. The relationship between the void ratio and hydraulic conductivity was investigated. Results of the study showed that neither the bitumen nor the fines in the sludge cause serious blinding of the filter jackets during the 40 day test period. The consolidation process was adequately simulated with the finite strain consolidation model. tabs., figs.

2.4.2. Water processing of cake

International Nuclear Information System (INIS)

Nazarov, Sh.B.; Safiev, Kh.S.; Mirsaidov, U.

2008-01-01

The cake water processing carried out with the purpose of extraction ofalkali components, in particular calcium chlorides and sodium, formed atbaking of raw materials with calcium chloride and by acid processingextracted the aluminium and iron compounds

Factors causing PAC cake fouling in PAC-MF (powdered activated carbon-microfiltration) water treatment systems.

Science.gov (United States)

Zhao, P; Takizawa, S; Katayama, H; Ohgaki, S

2005-01-01

Two pilot-scale powdered activated carbon-microfiltration (PAC-MF) reactors were operated using river water pretreated by a biofilter. A high permeate flux (4 m/d) was maintained in two reactors with different particle sizes of PAC. High concentration (20 g/L) in the PAC adsorption zone demonstrated 60-80% of organic removal rates. Analysis on the PAC cake fouling demonstrated that attached metal ions play more important role than organic matter attached on PAC to the increase of PAC cake resistance. Effects of factors which may cause PAC cake fouling in PAC-MF process were investigated and evaluated by batch experiments, further revealing that small particulates and metal ions in raw water impose prominent influence on the PAC cake layer formation. Fe (II) precipitates after being oxidized to Fe (III) during PAC adsorption and thus Fe(ll) colloids display more significant effect than other metal ions. At a high flux, PAC cake layer demonstrated a higher resistance with larger PAC due to association among colloids, metals and PAC particles, and easy migration of small particles in raw water into the void space in the PAC cake layer. Larger PAC possesses much more non-uniform particle size distribution and larger void space, making it easier for small colloids to migrate into the voids and for metal ions to associate with PAC particles by bridge effect, hence speeding up and intensifying the of PAC cake fouling on membrane surface.

Self-commutated high-voltage direct current transmission with DC circuit breakers. Backbone for the energy policy turnaround; Selbstgefuehrte Hochspannungs-Gleichstromuebertragung mit DC-Leistungsschalter. Rueckgrat fuer die Energiewende

Energy Technology Data Exchange (ETDEWEB)

Goerner, Raphael [ABB AG, Mannheim (Germany). Marketing und Vertrieb, Geschaeftsbereich Grid Systems

2013-06-01

The 'current war' between direct current and alternating current is extended by a new location. In the future, both technologies work together in order to provide a reliable power transmission in Germany and long-term in Europe. This is based on the self-guided high-voltage direct current transmission. In conjunction with direct current circuit breakers (DC circuit breaker) the power circuit breakers may help to make the transmission grids more flexible and to minimize losses.

The development of functional cake technology based on processed Jerusalem artichoke products

Directory of Open Access Journals (Sweden)

G. V. Posnova

2017-01-01

Full Text Available Scientific and practical researches on the development of technologies of functional pastries with quality indicators satisfying customer and market demands of small enterprises are highly relevant. The purpose of studies was to develop a technology of functional cake based on processed Jerusalem artichoke products - cellulose and syrup.The recipe of the cake “Stolichnyi” was taken as a control sample.Test cake samples were prepared with partial or full replacement of sugar by Jerusalem artichoke syrup (0–100% and raisins by Jerusalem artichoke fiber (0, 50, 100%. It was found that organoleptic quality indicators of products improved by the introduction of Jerusalem artichoke syrup instead of sugar, their specific volume decreased slightly compared to the control – by 1.9–3.0%.Specific volume of cakes increased compared to the control by 5.4–11%improved by the introduction of Jerusalem artichokefiber instead of raisins, but its surface became bumpier, there were deep cracks. Specific volume of products increased by 7.8–8.8%, the surface was convex, slightly bumpy with little nicked when Jerusalem artichoke syrup and fiberwere introduced together.The humidity and the alkalinity of samples practically unchanged. The sample prepared with full replacement of sugar by syrup and raisins by fiber of Jerusalem artichoke had the best quality indicators.During storage for 5 days the smallest changes in the crumb condition and flavor were observed in cake samples with complete replacement of sugar by Jerusalem artichoke syrup, the introduction of Jerusalem artichoke fiber resulted in a slight elasticity decrease and friability crumbimprovement. The use of Jerusalem artichoke syrup and fiber in the cakes manufacture allowsto receivegoods with high nutritional value, enriched with prebiotic inulin, to expand the range of functional pastry products.

Performance of High Temperature Filter System for Radioactive Waste Vitrification Plant

International Nuclear Information System (INIS)

Park, Seung Chul; Hwang, Tae Won; Shin, Sang Won; Ha, Jong Hyun; Kim, Hey Suk; Park, So Jin

2004-01-01

Important operation parameters and performance of a high temperature ceramic candle filter system were evaluated through a series of demonstration tests at a pilot-scale vitrification plant. At the initial period of each test, due to the growth of dust cake on the surface of ceramic candles, the pressure drop across the filter media increased sharply. After that it became stable to a certain range and varied continuously proportion to the face velocity of off-gas. On the contrary, at the initial period of each test, the permeability of filter element decreased rapidly and then it became stable. Back flushing of the filter system was effective under the back flushing air pressure range of 3∼5 bar. Based on the dust concentrations measured by iso-kinetic dust sampling at the inlet and outlet point of HTF, the dust collection efficiency of HTF evaluated. The result met the designed performance value of 99.9%. During the demonstration tests including a hundred hour long test, no specific failure or problem affecting the performance of HTF system were observed.

Function and operation of the Doublet III E-coil vacuum breaker system

International Nuclear Information System (INIS)

Callis, R.W.; Jackson, G.; DeGrassie, J.; Peterson, P.; LeVine, F.

1979-11-01

The ohmic heating system for the Doublet III fusion research device at General Atomic is required to provide the voltage for the initial breakdown phase (there is no preionization) along with the energy to drive the plasma current to a value of 2.5 MA or greater. This requires a peak one turn voltage of 250 volts (16 kV across coil terminals) and a magnetic flux swing of 5 volt-seconds (peak coil current of 110 kA). This voltage and flux swing is accomplished by reverse biasing the ohmic heating coil (E-coil) where, upon reaching a value of 110 ka the coil current is interrupted and commutated into a RC network producing 16 kV across the coil. The interrruption of the E-coil current is accomplished by the use of an array of vacuum circuit breakers (VCB's) and a counter plus network. A description is given of the ohmic heating circuit and the performance of the vacuum circuit breaker array and its counter pulse system

Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake.

Science.gov (United States)

Abhay Kumar, N; Prasada Rao, U J S; Jeyarani, T; Indrani, D

2017-10-01

The effect of defatted soya flour (DS), flax seed powder (FS) in combination (DSFS) with emulsifiers such as glycerol monostearate, GMS (DSFSG) and sodium stearoyl-2-lactylate, SSL (DSFSS) on the rheological, physico-sensory, protein subunit composition by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), fatty acid profile, and nutritional characteristics of eggless cake was studied. Use of DSFS, DSFSG, and DSFSS increased the amylograph peak viscosity, hot and cold paste viscosities similar to the egg. Addition of DSFS, DSFSG, and DSFSS increased viscosity of eggless cake batter; cake volume and the overall quality score (OQS) of eggless cake. Among these, highest improvement in OQS was brought about by DSFSG. According to SDS-PAGE results, the improvement by DSFSG is due to crosslinking of wheat-soya-flax proteins similar to wheat-egg proteins crosslinking. The eggless cake with DSFSG was found to be rich in omega-3-fatty acid as it contained 0.6% of linolenic acid compared to 0.1% each of cake with egg and eggless cake. As eggs are significant source of cholesterol, there has been an increased interest in search of ingredients that can replace egg in cakes. Hence, recent trend in the baking industry is to produce eggless cake using a combination of different ingredients and additives. However, there is no scientific information on the interaction of non-egg protein with wheat protein in building up the structure and also to improve the nutritional quality with respect to protein and fatty acids profiles of eggless cake. The information generated on the use of combination of defatted soya flour and flax seed along with emulsifiers will be helpful for the commercial manufacture of omega-3-fatty acid rich eggless cake with desired quality attributes. © 2017 Wiley Periodicals, Inc.

Hydraulically-actuated operating system for an electric circuit breaker

Science.gov (United States)

Barkan, Philip; Imam, Imdad

1978-01-01

This hydraulically-actuated operating system comprises a cylinder, a piston movable therein in an opening direction to open a circuit breaker, and an accumulator for supplying pressurized liquid to a piston-actuating space within the cylinder. A normally-closed valve between the accumulator and the actuating space is openable to allow pressurized liquid from the accumulator to flow through the valve into the actuating space to drive the piston in an opening direction. A vent is located hydraulically between the actuating space and the valve for affording communication between said actuating space and a low pressure region. Flow control means is provided for restricting leakage through said vent to a rate that prevents said leakage from substantially detracting from the development of pressure within said actuatng space during the period from initial opening of the valve to the time when said piston has moved through most of its opening stroke. Following such period and while the valve is still open, said flow control means allows effective leakage through said vent. The accumulator has a limited capacity that results in the pressure within said actuating space decaying promptly to a low value as a result of effective leakage through said vent after the piston has moved through a circuit-breaker opening stroke and while the valve is in its open state. Means is provided for resetting the valve to its closed state in response to said pressure decay in the actuating space.

Bioactive properties of faveleira (Cnidoscolus quercifolius) seeds, oil and press cake obtained during oilseed processing.

Science.gov (United States)

Ribeiro, Penha Patrícia Cabral; Silva, Denise Maria de Lima E; Assis, Cristiane Fernandes de; Correia, Roberta Targino Pinto; Damasceno, Karla Suzanne Florentino da Silva Chaves

2017-01-01

To the best of our knowledge, this is the first report in the literature concerning the bioactive properties of faveleira products. This work focuses on the physicochemical evaluation of faveleira oil, as well as it investigates the bioactive properties of faveleira seeds, faveleira oil and the press cake obtained during the oilseed processing. The seeds were cold pressed and the following tests were performed: physicochemical characteristics (acidity, peroxide values, moisture and volatile matter, density and viscosity) and fatty acid profile of faveleira oil; total phenolic and flavonoid content of faveleira seed and press cake; antibacterial activity of seed, oil and press cake; and antioxidant activity (DPPH radical scavenging activity, reducing power assay, total antioxidant capacity, superoxide radical scavenging assay and oxygen radical absorbance capacity) of seed, oil and press cake. Our work demonstrated that the faveleira seed oil has low acidity (0.78 ± 0.03% oleic acid) and peroxide value (1.13 ± 0.12 mEq/1000g), associated with the relevant concentration of linoleic acid (53.56%). It was observed that important phenolics (398.89 ± 6.34 mg EAG/100 g), especially flavonoids (29.81 ± 0.71 mg RE/g) remain in the press cake, which indicates that the by-product of the faveleira oilseed production constitutes a rich residual source of bioactive compounds. No bacterial growth inhibition was detected, but all samples including faveleira seeds, press cake, oil and its fractions have potent antioxidant activities, mainly the press cake, with oxygen radical absorbance capacity of 28.39 ± 4.36 μM TE/g. Our results also show that faveleira oil has potential to be used as edible oil and the press cake should be used to contain the most antioxidants from seed.

The Effect of Persian Gums and Tragacanth on Texture and Sensory Characteristics of Non-Gluten ‎Cakes

Directory of Open Access Journals (Sweden)

Afrooz Ghasemi

2017-08-01

Methods: The effect of addition of Persian gums, Tragacanth, and a combination of both of these compounds at levels of 0.5, 1, and 1.5% on texture, color, and sensory characteristics of these cakes was evaluated in this study. Results: The results showed that solidity and viscosity factors were elevated by addition of gum to cake. Using of gums in cakes leads to moisture maintenance inside the cake texture and thus improves mastication property. Furthermore, the results of porosity evaluation showed that addition of Persian gums and Tragacanth decreases the size and increases the number of gas cells inside the cake texture and improves porosity. The best porosity was related to the sample containing 1.5% Persian gum and Tragacanth. The treatment that contained 0.75% Persian gum and 0.75% Tragacanth had the highest acceptability among consumers. Conclusions: Results showed that Persian and Tragacanth gums, whether used independently or in combination, can improve the quality and organoleptic characteristics of gluten-free cakes.

Breaker turbulence and sediment suspension in the surf zone

DEFF Research Database (Denmark)

Aagaard, Troels; Hughes, Michael G

2010-01-01

Field measurements of fluid velocities and suspended sediment concentrations were used to investigate the relative role of coherent vortices (related to wave breaking) in suspended sediment dynamics. The measurements were obtained from a barred (intermediate-type) beach and the instrument rig...... and incoherent higher-frequency turbulence using a threshold magnitude for the vertical velocity component. Plunging breakers displayed the largest root-mean-square (RMS) and maximum vertical velocities; the latter reaching approximately 1 m s(-1). These measurements were made at an elevation of 0.15 m above...

Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes.

Science.gov (United States)

Tarrega, Amparo; Quiles, Amparo; Morell, Pere; Fiszman, Susana; Hernando, Isabel

2017-02-22

Sponge cakes enriched with fiber from different sources (maltodextrin, wheat, apple, blackcurrant and a mixture of potato and Plantago ovata) were studied. Profiling of the different cakes was carried out, first using a check-all-that-apply (CATA) question then evaluating the consumers' likings using a hedonic scale. The consumers also completed a nutrition knowledge (NK) questionnaire that was used to classify them according to their NK level. The instrumental texture of the cakes was evaluated by the texture profile analysis (TPA) method. The consumers' response was not linked to their NK level, but it mainly depended on the importance they gave to the cakes' distinctive sensory characteristics. In general, liking increased for samples considered easy to chew, spongy, soft and sweet, and decreased for samples perceived as tasteless, dry or having a fruity or an odd flavor. The sponge cakes containing maltodextrin or wheat fiber, which mostly resembled a conventional cake, were the most liked in general. Those containing the other three fibers were rejected by part of the consumers, for being tasteless in the case of potato plus Plantago ovata fiber, for being dry and doughy in the case of apple fiber and for having an odd flavor in the case of blackcurrant fiber.

Utilisation of preharvest dropped apple peels as a flour substitute for a lower glycaemic index and higher fibre cake.

Science.gov (United States)

Jun, Yujin; Bae, In Young; Lee, Suyong; Lee, Hyeon Gyu

2014-02-01

Fibre-enriched materials (FEMs) obtained from preharvest dropped apple peels were utilised as a source of dietary fibre in baked cakes and their effects on the textural/nutritional qualities and starch digestibility (glucose release behaviour, starch digestion fraction, predicted glycaemic index) of the cakes were evaluated. When FEMs were incorporated into the cake formulation (3 g and 6 g of dietary fibre per serving (100 g)), the volume of the cakes seemed to be reduced and their texture become harder. However, 3 g of FEMs did not degrade the cake qualities. The use of FEMs in cakes significantly reduced the levels of rapidly digestible starch and slowly digestible starch, while the levels of resistant starch increased. Additionally, the cake samples prepared with FEMs exhibited a lower predicted glycaemic index. This study may give rise to multi-functional bakery products with acceptable quality and low glycaemic index.

Long-term toxicity and carcinogenicity studies of cake made from chlorinated flour. 1. Studies in rats.

Science.gov (United States)

Fisher, N; Hutchinson, J B; Berry, R; Hardy, J; Ginocchio, A V

1983-08-01

Wistar rats were fed for 104 wk on cake-based diets in which the cake, prepared from unchlorinated flour, or flour treated with 1250 or 2500 ppm chlorine, formed 79% of the diet on a 12.6% moisture basis. A fourth group was fed stock diet 41B. No differences in appearance, health, behaviour or mortalities attributable to the flour treatment were observed. Female but not male mortalities were significantly higher for cake-fed rats than for those fed diet 41B. Dose-related haematological effects were seen at various stages in cake-fed rats. Dose-related increases in plasma alanine and aspartate aminotransferases were noted at 12 months in males but not in females, for whom all the values were elevated. A dose-related diminution in blood sugar at 12 months was seen only in females. A dose-related increase in urinary aspartate aminotransferase was seen only in males. Urinary N-acetylglucosaminidase activity per mg creatinine did not differ significantly between groups. At post mortem a dose-related reduction in spleen weight was found in the females only. The lesions found were those expected in ageing rats, but were observed earlier in rats fed cake. Glomerulonephrosis affected rats fed cake more than those fed diet 41B. Cake diets promoted nephrocalcinosis, unrelated to flour treatment. Increased splenic haematopoiesis occurred in about half of the females in the cake diet groups but less frequently in males or in rats fed diet 41B. Tumours were mainly chromophobe adenomas of the pituitary, common in rats. Insulomas were seen in two males in each of the groups fed on cake made from chlorinated flour, but an earlier form of this tumour was found in all cake groups and its incidence is thus regarded as unrelated to the flour treatment. The incidence of tumours of the reticuloendothelial system was not related to flour treatment. Covalent chlorine concentrations in the perirenal fat of the cake-fed rats were correlated with treatment levels, with values of 50-912 ppm in

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

International Nuclear Information System (INIS)

Maniam, Gaanty Pragas; Hindryawati, Noor; Nurfitri, Irma; Jose, Rajan; Ab. Rahim, Mohd Hasbi; Dahalan, Farrah Aini; Yusoff, Mashitah M.

2013-01-01

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

A Machine for Pulverizing and Sifting Gari Mash | Odigboh | Nigerian ...

African Journals Online (AJOL)

A prototype machine for pulverizing and sifting gari mash, designed as a companion to the gari frying machine developed by the authors, was built and tested. Driven by an electric motor, the prototype accepts lump3 of dewatered gari mash cuts them up into small pieces by a cake breaker and delivers the pieces by a belt ...

Sensory analysis of passion fruit cake with chocolate sauce for individuals with phenylketonuria

Directory of Open Access Journals (Sweden)

Juliana dos Santos Vilar

2013-07-01

Full Text Available The aim of this study was to develop a recipe of passion fruit cake with chocolate syrup for individuals who have phenylketonuria and evaluate its acceptance. The samples were served to 50 untrained tasters and evaluated by the acceptability test using the nine point hedonic scale. Flavor was the most appreciated attribute by 66% of tasters. The cake had a mean of 7,0 corresponding to "liked moderately" in the hedonic scale and 94% of purchase intent. Therefore, the cake was accepted and would be purchased by the majority of participants.

Evaluation of the effectiveness of olive cake residue as an expansive soil stabilizer

Science.gov (United States)

Nalbantoglu, Zalihe; Tawfiq, Salma

2006-08-01

The quantity of the by-product olive cake residue generated in most parts of the Mediterranean countries continues to increase and expected to double in amount within 10 15 years. This increase intensifies the problems associated with the disposal of this by-product. Olive cake residue has a potential for use as a soil stabilizer and large volumes can be beneficially used. This study is directed toward determining if olive cake residue can be utilized to increase the strength and stability of expansive soils which constitute a costly natural hazard to lightweight structures on shallow foundations. A series of laboratory tests using engineering properties, such as Atterberg limits, moisture-density relationship (compaction), swell, unconfined compressive strength were undertaken to evaluate the effectiveness and performance of the olive cake residue as a soil stabilizer. Test results indicate that an addition of only 3% burned olive waste into the soil causes a reduction in plasticity, volume change and an increase in the unconfined compressive strength. However, it was observed that the presence of burned olive waste in the soil greater than 3% caused an increase in the compressibility and a decrease in the unconfined compressive strength. Test results indicate that the use of olive waste in soil stabilization gives greater benefits to the environment than simply disposing of the by-product, olive cake residue.

Uranium Yellow Cake accident - Wichita, Kansas

International Nuclear Information System (INIS)

Borchert, H.R.

1987-01-01

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

Non-edible Oil Cakes as a Novel Substrate for DPA Production and Augmenting Biocontrol Activity of Paecilomyces variotii.

Science.gov (United States)

Arora, Kalpana; Sharma, Satyawati; Krishna, Suresh B N; Adam, Jamila K; Kumar, Ashwani

2017-01-01

The present study investigated the use of waste non-edible oil cakes (Jatropha, Karanja, Neem, and Mahua) as a substrate for the growth of Paecilomyces variotii and dipicolinic acid (DPA) production. Previous researches proved the efficacy of DPA in suppressing certain pathogens that are deleterious to the plants in the rhizosphere. DPA production was statistical optimized by amending non-edible oil cakes in growing media as nitrogen and sugars (Dextrose, Glucose, and Lactose) as carbon source. Plackett-Burman design (PBD), indicated that Jatropha cake, Karanja cake, and Dextrose were the most significant components ( p edible oil cakes as a substrate offer an efficient and viable approach for DPA production by P. variotii .

SIFAT ORGANOLEPTIK SUBTITUSI TEPUNG KIMPUL DALAM PEMBUATAN CAKE

Directory of Open Access Journals (Sweden)

Taufik Rafika

2014-01-01

Full Text Available Organoleptic properties of kimpul flour substitution in the cake making. Kimpul is a one of tuber food source, which contains carbohidrate, protein, fat, some mineral and vitamins. The aims of this research is to find out the sensory properties (hedonic quality and hedonic of the kimpul cake flour substitution. This experimental research uses a completely-randomized design using an analysis of variance. The results analysis of the hedonic quality of color, texture and flavor obtain the highest mean rates at the amount of 40% substitution of kimpul flour, and the results  were not significantly different between treatments. The hedonic test of color, flavor, and texture obtain the highest mean rates at the amount of 80% substitution of kimpul flour.   Kimpul merupakan sumber pangan umbi-umbian yang mengandung karbo­hidrat, protein, lemak, beberapa mineral dan vitamin. Tujuan dari penelitian ini adalah  mengetahui sifat sensori (mutu hedonik dan hedonik cake subtitusi tepung kimpul. Penelitian eksperimen ini menggunakan metode rancangan acak lengkap  mengguna­kan analisis sidik ragam (Analysis of Variance. Hasil analisis uji mutu hedonik warna, tekstur dan rasa memperoleh rerata tertinggi pada jumlah substitusi tepung kimpul 40% yang tidak berbeda antar perlakuan. Uji hedonik (uji tingkat kesukaan warna, rasa, dan tekstur  memperoleh rerata tertinggi pada jumlah subtitusi tepung kimpul 80%.

The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of lowfat cake.

Science.gov (United States)

Khalil, A H

1998-01-01

Physical and sensory characteristics of cakes prepared with either the carbohydrate-based fat replacers N-Flate, Paselli MD 10 and Litesse (0, 25, 50 and 75% of fat weight) or fat replacers plus emulsifier (mono- and diglycerides; 0 and 3% of flour weight) were studied. Specific gravity of the batter was significantly (p Cakes prepared with fat replacers at the 25 and 50% levels had higher volumes, specific volume and standing heights than those of the control. Cakes prepared with fat replacers at the 25, 50 and 75% levels were more compressible than the control. Cakes prepared with Paselli MD 10 had the highest volumes, specific volume, standing heights and compressibilities. Incorporation of emulsifier with fat replacers improved cake volumes, standing heights and compressibilities. Cakes prepared with fat replacers exhibited higher crust and crumb color values compared to the control. Cakes prepared with 25 or 50% fat replacers had higher mean scores for flavor, softness and eating quality than the control. Incorporation of emulsifier with fat replacers did not affect the crust color, crumb color and flavor, but significantly (p < or = 0.05) improved softness and eating quality.

Sensorial, chemical and microbiological quality of anchovy cake

African Journals Online (AJOL)

Jane

2011-08-29

Aug 29, 2011 ... Key words: Anchovy cake, shelf-life, chemical, sensorial, microbiological, Engraulis encrasicolus. ... The ingredients shown in Table 1 except the fish were mixed with ... products which can satisfy consumers sensationally and.

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

International Nuclear Information System (INIS)

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

2012-01-01

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

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

Directory of Open Access Journals (Sweden)

K.V. Fernandes

2012-11-01

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

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

Energy Technology Data Exchange (ETDEWEB)

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

2012-08-24

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

SOCIO-ECONOMIC STUDY OF SUPLIT STONE BREAKER WOMEN IN SUPPORTING FAMILY LIFE: A CASE STUDY OF INFORMAL SECTOR STONE BREAKER WORKER IN THE NORTH MORAMO, INDONESIA

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Kambolong M.

2017-10-01

Full Text Available A socio-economic study of Suplit Stone breaker women In Supporting Family life is a study of the Informal Sector Workers carried out in the form of a survey. This study aims to assess the socio-economic level of the workers, educational level, results achieved, income levels, health effects, and household's social condition. This research will specifically study and analyze income received, identify and examine the issues that arise in performing stone breaker as an occupation: deficiencies, expectations, and negative impacts. Ten urban villages/villages in Moramo North District was taken as research population. Area samples taken were five (5 urban/rural where workers are concentrated in Lalowaru Village, Puasana Village, Mata Mawatu Village, Sanggula Village, and Lamokula Village. Samples community were 5 percent of all household. Therefore total samples taken were 93 people scattered in villages. Research informants are Head of North Morano district, Stone Processing owner, and stone carrier driver. Data collection was conducted by observation, interview using a list of questions, as well as documentation of objective conditions. Data were analyzed using descriptive analysis techniques, which describe the objective conditions of the field in accordance with the purpose of research. Research result shows workers are housewives who help their husbands and families to supplement the household income to support family life. In general, socio-economic conditions of women suplit stone breaker is relatively low, their education level is generally elementary or none. The results achieved are still limited by an average of IDR 30,000, per day/worker is calculated based on the total stone yield. These women perform their work using simple tools such as hammer and gloves. The negative impact on eye health and breathing difficulty caused by inhaling stone dust every day. The problems faced by the workers is the lack of working capital to be trying to own

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

Science.gov (United States)

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

2007-05-01

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

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies.

Science.gov (United States)

Diez-Sánchez, Elena; Llorca, Empar; Quiles, Amparo; Hernando, Isabel

2018-01-01

This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions. Moreover, the consumer did not find differences among the control cake and the cakes prepared with soluble fiber. Considering the results as a whole, soluble fiber may be used for partial replacement of fat in sponge cake formulations and may constitute an appropriate strategy for obtaining healthy sponge cakes.

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

Science.gov (United States)

Rahmati, Nazanin Fatemeh; Mazaheri Tehrani, Mostafa

2014-09-01

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

Effect of vegetable de-oiled cake-diesel blends on diesel engine

Energy Technology Data Exchange (ETDEWEB)

Raj, C.S. [Bharathiyar College of Engineering and Technology, Karaikal (India). MGR Educational and Research Inst.; Arivalagar, A.; Sendilvelan, S. [MGR Univ., Chennai (India). MGR Educational and Research Inst.; Arul, S. [Panimalar College of Engineering, Channai (India)

2009-07-01

This study evaluated the use of coconut oil methyl ester (COME) as a blending agent with the vegetable de-oiled cakes used in biodiesel production. Different proportions of the de-oiled cake were combined with diesel in order to investigate performance, emissions, and combustion characteristics. The experiments were conducted on a 4-stroke single cylinder, air-cooled diesel engine. Fuel flow rates were measured and a thermocouple was used to measure exhaust gas temperatures. A combustion analyzer was used to measure cylinder pressure and heat release rates. Brake thermal efficiency, brake power, and specific fuel consumption performance was monitored. Results of the study showed that rates of heat release were reduced for the de-oiled cake blended fuels as a result of the change in fuel molecular weight. The variation of NOx with load for neat diesel blends was examined. There was no variation of NOx emission up to 50 per cent of load for all blended oils, and it increased with load. Smoke density was reduced for all blends. Soot production was decreased by the oxygen present in the de-oiled cake. The study showed that fossil fuel oil consumption decreased by 14 to 15 per cent when the de-oiled biodiesel was used at low loads, and 4 to 5 per cent at peak loads. 10 refs., 4 tabs., 9 figs.

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

Science.gov (United States)

Trnka, Hjalte; Wu, Jian X; Van De Weert, Marco; Grohganz, Holger; Rantanen, Jukka

2013-12-01

Freeze-drying of peptide and protein-based pharmaceuticals is an increasingly important field of research. The diverse nature of these compounds, limited understanding of excipient functionality, and difficult-to-analyze quality attributes together with the increasing importance of the biosimilarity concept complicate the development phase of safe and cost-effective drug products. To streamline the development phase and to make high-throughput formulation screening possible, efficient solutions for analyzing critical quality attributes such as cake quality with minimal material consumption are needed. The aim of this study was to develop a fuzzy logic system based on image analysis (IA) for analyzing cake quality. Freeze-dried samples with different visual quality attributes were prepared in well plates. Imaging solutions together with image analytical routines were developed for extracting critical visual features such as the degree of cake collapse, glassiness, and color uniformity. On the basis of the IA outputs, a fuzzy logic system for analysis of these freeze-dried cakes was constructed. After this development phase, the system was tested with a new screening well plate. The developed fuzzy logic-based system was found to give comparable quality scores with visual evaluation, making high-throughput classification of cake quality possible. © 2013 Wiley Periodicals, Inc. and the American Pharmacists Association.

Biological pretreatment and ethanol production from olive cake

DEFF Research Database (Denmark)

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

2010-01-01

Olive oil is one of the major Mediterranean products, whose nutritional and economic importance is well-known. However the extraction of olive oil yields a highly contaminating residue that causes serious environmental concerns in the olive oil producing countries. The olive cake (OC) coming out...... of the three-phase olive oil production process could be used as low price feedstock for lignocellulosic ethanol production due to its high concentration in carbohydrates. However, the binding of the carbohydrates with lignin may significantly hinder the necessary enzymatic hydrolysis of the polymeric sugars...... before ethanol fermentation. Treatment with three white rot fungi, Phaneroachaete chrysosporium, Ceriporiopsis subvermispora and Ceriolopsis polyzona has been applied on olive cake in order to investigate the potential for performing delignification and thus enhancing the efficiency of the subsequent...

Toxic effects of chlorinated cake flour in rats.

Science.gov (United States)

Cunningham, H M; Lawrence, G A; Tryphonas, L

1977-05-01

Four experiments were conducted using weanling Wistar rats to determine whether chlorinated cake flour or its constituents were toxic. Levels of 0.2 and 1.0% chlorine added to unbleached cake flour significantly (p less than 0.01) reduced growth rate by 20.7 and 85.2% and increased liver weight relative to body weight by 16.7 and 25.3%, respectively. Lipids extracted from flour chlorinated at the same levels had similar effects. Rat chow diets containing 0.2 and 0.6% chlorine in the form of chlorinated wheat gluten reduced growth rate and increased liver weight as a percentage of body weight. A rat chow diet containing 0.2% chlorine as chlorinated flour lipids increased absolute liver weight by 40%, kidney by 20%, and heart by 10% compared to pair-fed controls.

Studi Pembuatan Rainbow Cake Menggunakan Pati Sagu (Metroxylon SP.) Lokal Riau

OpenAIRE

', Arnizam; Pato, Usman; Johan, Vonny Setiaries

2015-01-01

This study aim was to analyze the differences in the sensory assessment of the rainbow cake with the addition of 30% sago starch and 100% rainbow cake using wheat flour. This study used a Completely Randomized Design (CRD) with two treatments and eight replication thus obtained 16 experimental units. The treatments were TS1 (100% wheat flour, 0% sago starch) and TS2 (70% wheat flour, 30% sago starch). The parameters observed were descriptive test which includes assessing the attributes of ten...

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

Science.gov (United States)

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

2016-07-01

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

A study of plunging breaker mechanics by PIV measurements and a Navier-Stokes solver

DEFF Research Database (Denmark)

Emarat, Narumon; Forehand, David I. M.; Christensen, Erik Damgaard

2000-01-01

The mechanics of a surf-zone plunging breaker are studied from Particle Image Velocimetry (PIV) measurements and a numerical model based on the Navier-Stokes equations, using a Volume of Fluid (VOF) method. An additional numerical model using a Boundary-Integral Method (BIM) is also used in order...

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

Directory of Open Access Journals (Sweden)

J. Manuel

2010-12-01

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

Antifungal activity of Leuconostoc citreum and Weissella confusa in rice cakes.

Science.gov (United States)

Baek, Eunjong; Kim, Hyojin; Choi, Hyejung; Yoon, Sun; Kim, Jeongho

2012-10-01

The antifungal activity of organic acids greatly improves the shelf life of bread and bakery products. However, little is known about the effect of lactic acid fermentation on fungal contamination in rice cakes. Here, we show that lactic acid fermentation in rice dough can greatly retard the growth of three fungal species when present in rice cakes, namely Cladosporium sp. YS1, Neurospora sp. YS3, and Penicillium crustosum YS2. The antifungal activity of the lactic acid bacteria against these fungi was much better than that of 0.3% calcium propionate. We found that organic acids including lactic and acetic acid, which are byproducts of lactic fermentation or can be artificially added, were the main antifungal substances. We also found that some Leuconostoc citreum and Weissella confusa strains could be good starter species for rice dough fermentation. These results imply that these lactic acid bacteria can be applicable to improve the preservation of rice cakes.

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

Science.gov (United States)

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

2007-09-01

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

Mycotoxin Cocktail in the Samples of Oilseed Cake from Early Maturing Cotton Varieties Associated with Cattle Feeding Problems.

Science.gov (United States)

Yunus, Agha W; Sulyok, Michael; Böhm, Josef

2015-06-12

Cottonseed cake in South East Asia has been associated with health issues in ruminants in the recent years. The present study was carried out to investigate the health issues associated with cottonseed cake feeding in dairy animals in Pakistan. All the cake samples were confirmed to be from early maturing cotton varieties (maturing prior to or during Monsoon). A survey of the resource persons indicated that the feeding problems with cottonseed cake appeared after 4-5 months of post-production storage. All the cake samples had heavy bacterial counts, and contaminated with over a dozen different fungal genera. Screening for toxins revealed co-contamination with toxic levels of nearly a dozen mycotoxins including aflatoxin B1 + B2 (556 to 5574 ppb), ochratoxin A + B (47 to 2335 ppb), cyclopiazonic acid (1090 to 6706 ppb), equisetin (2226 to 12672 ppb), rubrofusarin (81 to 1125), tenuazonic acid (549 to 9882 ppb), 3-nitropropionic acid (111 to 1032 ppb), and citrinin (29 to 359 ppb). Two buffalo calves in a diagnostic feed trial also showed signs of complex toxicity. These results indicate that inappropriate processing and storage of the cake, in the typical conditions of the subcontinent, could be the main contributory factors regarding the low quality of cottonseed cake.

Antifungal activity of olive cake extracts

OpenAIRE

Ghandi H. Anfoka; Khalil I. Al-Mughrabi; Talal A. Aburaj; Wesam Shahrour

2001-01-01

Powdered, dried olive (Olea europaea) cake was extracted with hexane, methanol and butanol. Six phenolic compounds, coumaric acid, ferulic acid, oleuropein, caffeic acid, protocatechuic acid and cinnamic acid, were isolated from these extracts after fractionation. The fractions were tested for their antifungal activity against Verticillium sp., Fusarium oxysporum, Rhizopus sp., Penicillium italicum, Rhizoctonia solani, Stemphylium solani, Cladosporium sp., Mucor sp., Colletotrichu...

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

International Nuclear Information System (INIS)

Akhtar, S.; Solangi, A.H.; Gilani, G.; Pirzada, M.H.

2002-01-01

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

CRAMBE CAKE (Crambe abyssinica hochst ON LAMB DIETS

Directory of Open Access Journals (Sweden)

Érika Breda Canova

2015-02-01

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

Studies on drying kinetics of olive foot cake

Directory of Open Access Journals (Sweden)

Hamlat, M. S.

2002-06-01

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

Avaliação de meios filtrantes primários em filtro contínuo de tambor rotativo a vácuo para lodo de caldo de cana Evaluation of primary filtering media in rotary vacuum drum filters for sugar-cane mud

Directory of Open Access Journals (Sweden)

Walter L. Polonio

2006-04-01

Full Text Available Este estudo teve o objetivo de avaliar o comportamento de treze tipos de meios filtrantes primários desenvolvidos para uso na filtração a vácuo de lodo de caldo de cana, simulando as operações de formação e desidratação da torta em filtros contínuos de tambor rotativo a vácuo, empregados nas indústrias de açúcar e álcool do Brasil. Para tanto, foi desenvolvida uma planta-piloto anexa ao filtro de tambor rotativo a vácuo, na qual foram realizados todos os ensaios, com o objetivo de refletir a realidade das variáveis operacionais durante uma safra sucroalcooleira. Os resultados são apresentados, comparando-se as taxas de filtração, variando a pressão de formação da torta, temperatura e concentração de auxiliar filtrante, mostrando ao usuário um novo caminho para o melhoramento quantitativo e qualitativo, sem aumentar a área nominal da unidade de filtração.This study aimed to evaluate the behavior or thirteen primary filtering media developed for to use in vacuum filtration of sugar-cane mud, simulating the formation and dewatering operations of the cake in Rotary Vacuum Drum Filters, applied in Sugar and Alcohol Mills in Brazil. For such, a pilot plant was attached to the Rotary Vacuum Drum Filter where all the essays took place, aiming to reflect the reality of the operation variables along the sugar and alcohol harvest. The results are shown with the comparison of filtration indexes, varying the cake formation pressure, the temperature and the concentration of the filtering auxiliary, giving the user a new way for quantitative and qualitative improvement, without the need to increase the nominal area of the filtering unity.

Tests of a vacuum breaker for the FTU commutation system

International Nuclear Information System (INIS)

Andreani, R.; Lovisetto, L.; Cornago, F.

1984-01-01

A two poles vacuum breaker, equipped with saturable inductances and capacitor banks to produce an artificial current zero, appears the most suitable solution to satisfy these requirements with high reliability of operation and limited maintenance. Two series of tests have been conducted to evaluate the performance and reliability of the system and in particular the erosion of the electrodes as a function of number of operations. The test results have been very satisfactory. At least 1000 full power pulses can be envisaged before replacing the vacuum bottles. (author)

IE Information Notice No. 85-64: BBC Brown Boveri low-voltage K-line circuit breakers, with deficient overcurrent trip devices models OD-4 and 5

International Nuclear Information System (INIS)

Jordan, E.L.

1992-01-01

On May 13, 1985, BBC Brown Boveri Inc. (BBC) made a 10 CFR Part 21 report to the NRC concerning a deficiency in the Models OD-4 and OD-5 overcurrent trip devices installed on K-line circuit breakers. The affected breakers were manufactured by BBC from October 1983 to March 1985 and may have incorrect short time delay band levers (links) installed in electromechanical overcurrent trip device models OD-4 and OD-5. The incorrect link could limit the travel of the short time armature and cause the short time element to be inoperative in the maximum (MAX) band. The May 13, 1985, report recommended that all K-line circuit breakers with the OD-4 and OD-5 overcurrent trip devices and any spare OD-4 and OD-5 overcurrent trip devices that were manufactured between October 1983 and March 1985, be inspected for an incorrect short time delay band link. Licensees known by BBC to have purchased K-line breakers or spare OD-4 or OD-5 overcurrent trip devices were notified of the possible defect and instructions provided for their inspection. Enclosed is a list of utilities and related facilities that were notified by BBC. However, BBC advised the NRC that there is a possibility that other utilities could be using K-line circuit breakers with the suspect OD-4 and OD-5 overcurrent trip devices. Therefore, all licensees are being notified of this possible defect

Color, sensory and physicochemical attributes of beef burger made using meat from young bulls fed levels of licuri cake.

Science.gov (United States)

de Gouvêa, Ana Al; Oliveira, Ronaldo L; Leão, André G; Assis, Dallyson Yc; Bezerra, Leilson R; Nascimento Júnior, Nilton G; Trajano, Jaqueline S; Pereira, Elzania S

2016-08-01

Licuri cake is a biodiesel byproduct and has been tested as an alternative feed additive for use in cattle production. This study analyzed the color, sensory and chemical attributes of burger meat from bovines. Thirty-two young Nellore bulls were used, housed in individual pens and distributed in a randomized experimental design with four treatments: no addition or the addition of 7, 14 or 21% (w/w) licuri cake in the dry matter of the diet. Interactions between the licuri cake level and the physicochemical variables (P > 0.05) were observed. Additionally, an interaction was observed between the licuri cake level and the burger beef color parameter lightness index (L*) (P = 0.0305). The L* value was positively and linearly correlated with the proportion of licuri cake in the diet of young bulls. The level of inclusion of licuri cake did not affect (P > 0.05) the sensory characteristics; the variables were graded between 6 and 7, indicating good overall acceptance. Up to 21% (w/w) licuri cake can be included in the diet of young bulls without negatively impacting on beef burger quality. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

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

Directory of Open Access Journals (Sweden)

Hamilton Hisano

2015-09-01

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

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

Science.gov (United States)

Srivastava, Yashi; Semwal, Anil Dutt

2015-12-01

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

Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake.

Science.gov (United States)

da Conceição Dos Santos, Rozilda; Gomes, Daiany Iris; Alves, Kaliandra Souza; Mezzomo, Rafael; Oliveira, Luis Rennan Sampaio; Cutrim, Darley Oliveira; Sacramento, Samara Bianca Moraes; de Moura Lima, Elizanne; de Carvalho, Francisco Fernando Ramos

2017-06-01

The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. The empty body weight, carcass weight and yield, and fat thickness decreased linearly (pkernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p0.05). The sarcomere length decreased linearly (pkernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.

Making the yellow cake go round

International Nuclear Information System (INIS)

1969-01-01

'Yellow cake' is the name given to uranium oxide (U 3 O 8 ) by the mining profession. Ore containing about a million tons of it and capable of processing at reasonable cost has to be found by 1980 if reserves are to be kept in balance. Many areas of the world are favourable for exploration and experts are confident that additional resources exist. (author)

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

Science.gov (United States)

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

2016-06-01

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

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

Science.gov (United States)

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

2014-01-01

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

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies.

Science.gov (United States)

Román, Laura; González, Ana; Espina, Teresa; Gómez, Manuel

2017-06-01

Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was used to replace rice flour (15%) in gluten-free cakes and cookies. The influence of this replacement was studied on the psychochemical characteristics and acceptability of the final products. The incorporation of carob flour increased the viscosity of cake batters and increased the solid elastic-like behaviour of the cookie doughs, indicating a stronger interaction among the formula ingredients. The inclusion of carob flour, with a low time of roasting, did not lead to any significant differences in the specific volume and hardness of the cakes, but reduced cake staling and the thickness and width of the cookies. Darker colours were obtained when carob flour was incorporated into the product. The acceptability of cakes was only reduced with the addition of highly roasted carob flour, while in the case of cookies there was a decline in the acceptability of all carob flour cookies, which was mostly perceived with the highest roasting degree, something mainly attributed to the bitter taste of the products.

Oil cakes - a by-product of agriculture industry as a fortificant in bakery products.

Science.gov (United States)

Behera, Satyabadi; Indumathi, K; Mahadevamma, S; Sudha, M L

2013-11-01

Groundnut cake (GNC) and soybean cake (SBC) by-product of agriculture industry had protein and protein digestibility in the range of 42.7-50.5 and 71.3-76.8%, respectively. Polyphenols present in GNC and SBC were cholorogenic acid, syringic acid and p-coumaric acid. The number of bands separated in soybean meal was greater than the bands observed in GNC flour as seen in SDS-PAGE pattern, respectively. SEM of groundnut flour showed distension of protein bodies due to roasting of the oil cakes. The water absorption of wheat flour GNC blends decreased from 59.2 to 57.3% and increased in wheat flour SBC blends from 59.2 to 68.3% with an increase in oil cake from 0 to 20%. With increase in either GNC or SBC, the biscuits became harder. Addition of glycerol monostearate and sodium stearoyl lactylate in combination with 20% blend of GNC/SBC decreased the breaking strength values and increased the sensory parameters of the biscuits. Nutritionally rich biscuits were thus prepared by incorporating GNC/SBC.

Sistem Proteksi Arus Bocor Menggunakan Earth Leakage Circuit Breaker Berbasis Arduino

OpenAIRE

Syukriyadin, Syukriyadin

2016-01-01

Touching a live part of electrical equipment either intentionally or unintentionally can cause an electric shock. The touch can occur directly or indirectly and results in the flow of electric current through the human body to the ground. This electric current is known as the leakage current and can have fatal effects on the human body such as burns, cramps, faint and death. This paper aims to design a prototype protection model of the earth leakage circuit breaker device based on Arduino (EL...

Micron-pore-sized metallic filter tube membranes for filtration of particulates and water purification.

Science.gov (United States)

Phelps, T J; Palumbo, A V; Bischoff, B L; Miller, C J; Fagan, L A; McNeilly, M S; Judkins, R R

2008-07-01

Robust filtering techniques capable of efficiently removing particulates and biological agents from water or air suffer from plugging, poor rejuvenation, low permeance, and high backpressure. Operational characteristics of pressure-driven separations are in part controlled by the membrane pore size, charge of particulates, transmembrane pressure and the requirement for sufficient water flux to overcome fouling. With long term use filters decline in permeance due to filter-cake plugging of pores, fouling, or filter deterioration. Though metallic filter tube development at ORNL has focused almost exclusively on gas separations, a small study examined the applicability of these membranes for tangential filtering of aqueous suspensions of bacterial-sized particles. A mixture of fluorescent polystyrene microspheres ranging in size from 0.5 to 6 microm in diameter simulated microorganisms in filtration studies. Compared to a commercial filter, the ORNL 0.6 microm filter averaged approximately 10-fold greater filtration efficiency of the small particles, several-fold greater permeance after considerable use and it returned to approximately 85% of the initial flow upon backflushing versus 30% for the commercial filter. After filtering several liters of the particle-containing suspension, the ORNL composite filter still exhibited greater than 50% of its initial permeance while the commercial filter had decreased to less than 20%. When considering a greater filtration efficiency, greater permeance per unit mass, greater percentage of rejuvenation upon backflushing (up to 3-fold), and likely greater performance with extended use, the ORNL 0.6 microm filters can potentially outperform the commercial filter by factors of 100-1,000 fold.

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

Science.gov (United States)

Şakıyan, Özge

2015-05-01

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

Co-composting of physic nut (Jatropha curcas) deoiled cake with rice straw and different animal dung.

Science.gov (United States)

Das, Manab; Uppal, H S; Singh, Reena; Beri, Shanuja; Mohan, K S; Gupta, Vikas C; Adholeya, Alok

2011-06-01

To address the dispensing of this growing volume, a study on utilization of jatropha (Jatropha curcas) deoiled cake through compost production was carried out. The deoiled cake was composted with rice straw, four different animal dung (cow dung, buffalo dung, horse dung and goat dung) and hen droppings in different proportions followed by assessment, and comparison of biochemical characteristics among finished composts. Nutrient content in finished compost was within the desired level whereas metals such as copper, lead and nickel were much below the maximum allowable concentrations. Although a few finished material contained phorbol ester (0.12 mg/g), but it was far below the original level found in the deoiled cake. Such a study indicates that a huge volume of jatropha deoiled cake can be eliminated through composting. Copyright © 2011 Elsevier Ltd. All rights reserved.

Ballplayer or barrier breaker? Branding through the seven statues of Jackie Robinson

OpenAIRE

Stride, C.; Thomas, F.; Smith, M.M.

2014-01-01

Jackie Robinson is the baseball player most frequently depicted by a public statue within the USA, a ubiquity explained by his unique position as barrier breaker of the Major League colour bar. Utilising a detailed inspection of statue designs, locations and inscriptions, and comparisons with wider baseball statuary, Robinson's monuments reveal a distinctive set of cultural projections. These are commemorations distinguished by their age, location away from MLB ballparks, lack of action poses...

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

Science.gov (United States)

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

2007-02-21

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

Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake.

Science.gov (United States)

Samapundo, S; Devlieghere, F; Vroman, A; Eeckhout, M

2016-11-21

The major objective of this study was to assess the antifungal activities of commercially available 'clean label' fermentates and their potential to replace the preservative function of sorbate and propionate in cake. This study was performed in two parts. In the first part of the study the inhibitory activities of selected fermentates - FA, FB, FC and FD - towards Aspergillus tritici and Aspergillus amstelodami were assessed as a function of pH (5.0-6.5) on malt extract agar (MEA). In the second part of the study, challenge, shelf-life and sensorial tests were used to determine the suitability of these fermentates to replace potassium sorbate and calcium propionate in quarter pound cake. All the fermentates evaluated in this study all had significant (prange for application in bakery products. In all cases, the inhibitory activity of the fermentates increased with a decrease in the pH and an increase in concentration. FC was generally the most inhibitory whilst FD was the least inhibitory. Significant (p0.05) in flavour from the reference cake (0.5% calcium propionate and 0.54% potassium sorbate). However, the challenge and shelf-life tests showed that cakes produced with ≤1% FC were not as microbiologically shelf-stable as the reference cake, especially when sliced. Therefore, it can be concluded that whilst fermentates have appreciable antifungal effects, their use could potentially result in reduced shelf-stabilities. Robust challenge and shelf-life tests would be recommended before the marketing of cakes were propionate and/or sorbate has been replaced to ensure accurate shelf-lives are stated. Copyright © 2016 Elsevier B.V. All rights reserved.

Toxic metals biosorption by Jatropha curcas deoiled cake: equilibrium and kinetic studies.

Science.gov (United States)

Rawat, Anand P; Rawat, Monica; Rai, J P N

2013-08-01

The equilibrium sorption of Cr(VI) and Cu(II) from aqueous solution using Jatropha curcas deoiled cake, has been studied with respect to adsorbent dosage, contact time, pH, and initial metal concentration in batch mode experiments. Removal of Cu(II) by deoiled cake was greater than that of Cr(VI). The adsorbent chemical characteristics, studied by Fourier transform-infrared analysis, suggested that the presence of Cr(VI) and Cu(II) in the biomass influenced the bands corresponding to hydroxyl and carboxyl groups. Desorption studies revealed that maximum metals recovery was achieved by HNO3 followed by CH3COOH and HCl. The Freundlich isotherm model showed good fit to the equilibrium adsorption data. The adsorption kinetics followed the pseudo-second-order model, which provided the best correlation for the biosorption process, and suggested that J. curcas deoiled cake can be used as an efficient biosorbent over other commonly used sorbents for decontamination of Cr(VI)- and Cu(II)-containing wastewater.

Solvent Extraction Batch Distribution Coefficients with Savannah River Site Dissolved Salt Cake

International Nuclear Information System (INIS)

Walker, D.D.

2002-01-01

Researchers characterized high-level waste derived from dissolved salt cake from the Savannah River Site (SRS) tank farm and measured the cesium distribution coefficients (DCs) for extraction, scrub, and stripping steps of the caustic-side solvent extraction (CSSX) flowsheet. The measurements used two SRS high-level waste samples derived entirely or in part from salt cake. The chemical compositions of both samples are reported. Dissolved salt cake waste contained less Cs-137 and more dianions than is typical of supernate samples. Extraction and scrub DCs values for both samples exceeded process requirements and agreed well with model predictions. Strip DCs values for the Tank 46F sample also met process requirements. However, strip DCs values could not be calculated for the Tank 38H sample due to the poor material balance for Cs-137. Potential explanations for the poor material balance are discussed and additional work to determine the cause is described

Transient studies in large offshore wind farms, taking into account network/circuit breaker interaction

DEFF Research Database (Denmark)

Glasdam, Jacob Bærholm; Bak, Claus Leth; Hjerrild, Jesper

2011-01-01

to ensure reliable switching operations. Transient measurement results in an OWF are compared with simulation results in PSCAD EMTDC and DigSILENT Power Factory, where a user-defined model of the vacuum circuit breaker (VCB) is included, capable of simulating multiple prestrikes during the closing operation...... the simulation results, whereas little improvement is found in DigSILENT....

Improvements on heap leaching process for a refractory uranium ore and yellow cake precipitation process

International Nuclear Information System (INIS)

Feng Jianke

2013-01-01

Some problems such as formed harden matrix, ore heap compaction, poor permeability, and agglomeration of absorption resin occur during extracting uranium from a refractory uranium ore by heap leaching process. After some measures were taken, i.e. spraying a new ore heap by low concentration acid, two or more ore heaps in series leaching, turning ores in ore heap, the permeability was improved, acid consumption was reduced. Through precipitate circulation and aging, the yellow cake slurry in amorphous or microlite form was transformed to crystal precipitate, thus uranium content in yellow cake was improved, and water content in yellow cake was lowered with good economic benefits. (author)

The role of gluten in a pound cake system: A model approach based on gluten-starch blends.

Science.gov (United States)

Wilderjans, Edith; Pareyt, Bram; Goesaert, Hans; Brijs, Kristof; Delcour, Jan A

2008-10-15

In order to evaluate the role of gluten in cake-making, gluten-starch (GS) blends with different ratios of gluten to starch were tested in a research pound cake formula. The viscosities of batters made from commercial GS blends in the otherwise standardised formula increased with their gluten content. High viscosities during heating provide the batters with the capacity to retain expanding air nuclei, and thereby led to desired product volumes. In line with the above, increasing gluten levels in the cake recipes led to a more extended oven spring period. Cakes with a starch content exceeding 92.5% in the GS blend suffered from substantial collapse during cooling. They had a coarse crumb with a solid gummy layer at the bottom. Image analysis showed statistical differences in numbers of cells per cm(2), cell to total area ratio and mean cell area (pcakes with the lowest density and highest gluten levels. Relative sodium dodecyl sulfate (SDS, 2.0%) buffer (pH 6.8) extractabilities of protein from cakes baked with the different GS blends decreased with gluten content and were strongly correlated with the intensity of collapse. Taken together, the results teach that protein gives the cakes resistance to collapse, resulting in desirable volumes and an optimal grain structure with uniform cell distribution. Copyright © 2008 Elsevier Ltd. All rights reserved.

Quantitative evaluation method of the bubble structure of sponge cake by using morphology image processing

Science.gov (United States)

Tatebe, Hironobu; Kato, Kunihito; Yamamoto, Kazuhiko; Katsuta, Yukio; Nonaka, Masahiko

2005-12-01

Now a day, many evaluation methods for the food industry by using image processing are proposed. These methods are becoming new evaluation method besides the sensory test and the solid-state measurement that are using for the quality evaluation. An advantage of the image processing is to be able to evaluate objectively. The goal of our research is structure evaluation of sponge cake by using image processing. In this paper, we propose a feature extraction method of the bobble structure in the sponge cake. Analysis of the bubble structure is one of the important properties to understand characteristics of the cake from the image. In order to take the cake image, first we cut cakes and measured that's surface by using the CIS scanner. Because the depth of field of this type scanner is very shallow, the bubble region of the surface has low gray scale values, and it has a feature that is blur. We extracted bubble regions from the surface images based on these features. First, input image is binarized, and the feature of bubble is extracted by the morphology analysis. In order to evaluate the result of feature extraction, we compared correlation with "Size of the bubble" of the sensory test result. From a result, the bubble extraction by using morphology analysis gives good correlation. It is shown that our method is as well as the subjectivity evaluation.

NRC Information Notice No. 93-22: Tripping of Klockner-Moeller molded-case circuit breakers due to support lever failure

International Nuclear Information System (INIS)

Grimes, B.K.

1993-01-01

On July 1, 1992, Virginia Electric and Power Company (VEPCO), licensee for North Anna Power Station (North Anna), Units 1 and 2, reported to the NRC that over a three-month period in 1992, three K-M model NZM6-63, 480-Vac MCCBs had tripped without appreciable load or fault condition or other electrical or mechanical transient. The three failed MCCBs were located in the cable vault and tunnel area of North Anna-2 and supplied power to motor operated valves in the charging and safety injection systems. The switch handles were found in the trip-free position and the breakers could not be relatched and reclosed. Examination of the internals of one of the three failed breakers revealed that its support lever (also described by VEPCO as a ''spring arm''), located in the rear compartment of the case, had fractured. This caused the breaker to trip and to become incapable of being reclosed. The NRC has determined that the support levers only in K-M model NZM6, NZM6b, and NZMH6 MCCBs, rated for 100 amperes and below and manufactured from 1972 on, have been made of the same type of plastic used in the support levers of the MCCBs that failed at North Anna-2

Double system wave energy converter for the breaker zone

International Nuclear Information System (INIS)

Malavasi, Stefano; Negri; Marco

2015-01-01

In this paper a particular type of wave energy converter, namely EDS (Energy Double System) is presented. It is a two-body point absorber composed by a heaving float and a surging paddle, mounted on the same structure and aligned along the wave propagation direction. The system is designed for working in the breaker zone, where waves close to breaking can generate a considerable surging force on the paddle. A scale EDS model has been built and tested in the wave flume of the Hydraulics Laboratory of the 'Politecnico' of Milan. The power absorbed by the system, varying its configuration, position and wave, has been measured, and interesting efficiencies have been found.

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

Science.gov (United States)

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

1990-04-01

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

An observational study of the effect of vibration on the caking of suspensions in oily vehicles.

Science.gov (United States)

Jain, Rohit; Bork, Olaf; Alawi, Fadil; Nanjan, Karthigeyan; Tucker, Ian G

2016-11-30

An oily suspension of penethamate (PNT) that was physically stable on storage, caked solidly during road/air transport. This paper reports on the caking behaviour of PNT oily suspension formulations exposed to vibrations in a lab-based test designed to simulate road/air transport. The lab-test was used to study the effects of container type (glass v PET) and formulation (oil, surfactant type and concentration) on the physical stability of suspension under vibration. Redispersibility of the sediment was lower at longer vibrations times and at higher intensity of vibration. Caking on vibration was strongly influenced by the type of container (caking in glass but not in PET) possibly due to tribo-charging of particles. Caking on vibration was dependent on the formulation: type and concentration of surfactant; type of oil. The physical stability of oily suspensions, and the effect of vibration are two areas which have been largely neglected in the pharmaceutical literature. This paper discusses some potential mechanisms for the observations but studies using fully characterised materials are required. Finally we conclude that static testing of physical stability of oily suspensions is not sufficient and that a vibrational stress test is required. Copyright © 2016 Elsevier B.V. All rights reserved.

Volatiles in raw and cooked meat from lambs fed olive cake and linseed.

Science.gov (United States)

Gravador, R S; Serra, A; Luciano, G; Pennisi, P; Vasta, V; Mele, M; Pauselli, M; Priolo, A

2015-04-01

This study was conducted to determine the effects of feeding olive cake and linseed to lambs on the volatile organic compounds (VOCs) in raw and cooked meat. Four groups of eight male Appenninica lambs each were fed: conventional cereal-based concentrates (diet C), concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L), concentrates containing 35% DM of stoned olive cake (diet OC), or concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The longissimus dorsi muscle of each lamb was sampled at slaughter and was subjected to VOC profiling through the use of SPME-GC-MS. In the raw meat, the concentration of 3-methylpentanoic acid was higher in treatment C as compared with treatments L, OC and OCL (Pcooked meat the amount of 1-pentanol was higher in treatment C than in treatment OC (Plamb meat.

Pemanfaatan Blotong Tebu Untuk Mengurangi Pemakaian Semen Pada Pembuatan Batako

OpenAIRE

Pakpahan, Andri Fernando

2016-01-01

Sugarcane filter cake waste utilization in brick-making aims to reduce the use of cement block making by utilizing sugarcane filter cake waste, calculate the size, the compressive strength and absorption. This research used non-factorial complete random design with provision filter cake level (A) consisted of three types which were (A1= 5%, A2= 15%, A3= 25%). The parameter was size, compressive strength and absorption. The result showed that some differences on the treatments of rice field...

Formation and development of a breaker bar under regular waves. Part 2: Sediment transport and morphology

DEFF Research Database (Denmark)

Jacobsen, Niels Gjøl; Fredsøe, Jørgen

2014-01-01

In Part 2 of this work, the hydrodynamic model described in Part 1 is applied for the simulation of sediment transport and the associated morphological development of breaker bars. The sediment description is split into bed load and suspended load, and like the hydrodynamics the sediment transport...

A Fast and Efficient Dehydration Process for Waste Drilling Slurry

Directory of Open Access Journals (Sweden)

Zheng Guo

2017-01-01

Full Text Available In this article, slurry system was converted to colloid from fluid with the colloidization of high polymer coagulants with high viscosity. The solid-liquid separation of the waste slurry was realized by the process of chemical colloidal gel breaking, coagulation function, acidification gelout. In addition, the surface morphology of slurry cake was investigated by using Field emission scanning electron microscope (FE-SEM. The results indicate that mud separation effect is decides on the type of flocculants, gel breaker. The solid content of mud cake increases from 40.5% to 77.5% when A-PA and H20 are employed as the flocculants, gelout, with the dosage of zero point four grams and zero point five grams.

Effect of crumb cellular structure characterized by image analysis on cake softness.

Science.gov (United States)

Dewaest, Marine; Villemejane, Cindy; Berland, Sophie; Neron, Stéphane; Clement, Jérôme; Verel, Aliette; Michon, Camille

2017-10-04

Sponge cake is a cereal product characterized by an aerated crumb and appreciated for its softness. When formulating such product, it is interesting to be able to characterize the crumb structure using image analysis and to bring knowledge about the effects of the crumb cellular structure on its mechanical properties which contribute to softness. An image analysis method based on mathematical morphology was adapted from the one developed for bread crumb. In order to evaluate its ability to discriminate cellular structures, series of cakes were prepared using two rather similar emulsifiers but also using flours with different aging times before use. The mechanical properties of the crumbs of these different cakes were also characterized. It allowed a cell structure classification taking into account cell size and homogeneity, but also cell wall thickness and the number of holes in the walls. Interestingly, the cellular structure differences had a larger impact on the aerated crumb Young modulus than the wall firmness. Increasing the aging time of flour before use leads to the production of firmer crumbs due to coarser and inhomogeneous cellular structures. Changing the composition of the emulsifier may change the cellular structure and, depending on the type of the structural changes, have an impact on the firmness of the crumb. Cellular structure rather than cell wall firmness was found to impact cake crumb firmness. The new fast and automated tool for cake crumb structure analysis allows detecting quickly any change in cell size or homogeneity but also cell wall thickness and number of holes in the walls (openness degree). To obtain a softer crumb, it seems that options are to decrease the cell size and the cell wall thickness and/or to increase the openness degree. It is then possible to easily evaluate the effects of ingredients (flour composition, emulsifier …) or change in the process on the crumb structure and thus its softness. Moreover, this image

Dewatering of sludges

International Nuclear Information System (INIS)

Bode, P.

1984-01-01

A filter rig has been designed and built. Simulated magnox and alumino ferric hydroxide sludges have been successfully filtered on this equipment and both types of sludge produced a clear filtrate and a cake. The flow rates were low. The cake often partially remained adhered to the filter membrane instead of dropping clear during the filter cleaning cycle. This filtration technique can only be used on sludges which form a non-binding cake. Permeability of the membrane can be altered by stretching. Irradiation of the membrane showed that it should withstand 20 to 50 M.rads. (author)

Marketing in Germany: A market research for a start-up business of cake making/decorating business in Frankfurt

OpenAIRE

Bondar, Kristina

2016-01-01

The research problem was to make a market analysis of cake making/decorating business in Frankfurt, Germany. Based on the research process, customers’ attitudes towards cake making/decorating companies were found out. The main objective of the thesis was to know targeted customer behavior and opinions towards a business idea of initiating business in cake making/decorating, in order to find out if it will be profitable or not. This thesis consists of four sections: Introduction, Market ...

Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method.

Science.gov (United States)

Petisca, Catarina; Henriques, Ana Rita; Pérez-Palacios, Trinidad; Pinho, Olívia; Ferreira, Isabel M P L V O

2013-12-15

A procedure for extraction of hydroxymethylfurfural (HMF) and furfural from cakes was validated. Higher yield was achieved by multiple step extraction with water/methanol (70/30) and clarification with Carrez I and II reagents. Oven type and baking time strongly influenced HMF, moisture and volatile profile of model cakes, whereas furfural content was not significantly affected. No correlation was found between these parameters. Baking time influenced moisture and HMF formation in cakes from traditional and microwave ovens but not in steam oven cakes. Significant moisture decrease and HMF increase (3.63, 9.32, and 41.9 mg kg(-1)dw at 20, 40 and 60 min, respectively) were observed during traditional baking. Cakes baked by microwave also presented a significant increase of HMF (up to 16.84 mg kg(-1)dw at 2.5 min). Steam oven cakes possessed the highest moisture content and no significant differences in HMF and furfural. This oven is likely to form low HMF and furfural, maintaining cake moisture and aroma compounds. Copyright © 2013 Elsevier Ltd. All rights reserved.

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

Science.gov (United States)

Itthivadhanapong, Pimchada; Jantathai, Srinual; Schleining, Gerhard

2016-06-01

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

Nitrogen balance and ruminal assessment in male and female sheeps fed rations containing castor cake under different treatments

Directory of Open Access Journals (Sweden)

Rafael Nogueira Furtado

2014-12-01

Full Text Available Was evaluated the influence of alternative methods of detoxification of castor cake on nitrogen balance and ruminal evaluation in sheep fed isocaloric and isonitrogenous experimental diets. Twenty sheep (ten males and ten females were used in five treatments (castor cake untreated, treated with limestone, treated with urea, treated with phosphate monodicalcium and autoclaved and four repetitions. For nitrogen balance we used a randomized block design, with the blocks according to the sex and the variables pH and ammonia nitrogen (NH3-N in the experimental design was split plot, with plots in the diets subplots and the collection times (0, 2, 5 and 8 hours postprandial.The treatments did not influence N intake, N urinary, urea and N-urea concentration in plasma. The Urinary N was higher in diet containing castor cake treated with phosphate monodicalcium (FOS when compared with those containing castor cake treated by autoclave (ACL. Already the nitrogen balance (BN was higher in diet ACL when compared to FOS diet. The pH and N-NH3 were within the normal range of sheep, being little affected by diet. Diets with methods of detoxification of castor cake promoted moderate changes in nitrogen balance with emphasis on the castor cake autoclaved and treated with limestone. The males sheep showed higher nitrogen balance than females.

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

International Nuclear Information System (INIS)

Souza Mansur, E. de.

1988-01-01

An in vitro study was performed to determine the solubility of the yellow cake produced in a Brazilian uranium mill to permit classification of the inhaled material and to aid bioassay interpretation. The powder was taken from 6 different lots of yellow cake produced during 10 weeks mill operation period. Dissolution fractions and half-times were obtained using simulated lung fluid in a shaker bath at 37 0 C for 30 days. Uranium concentration were determined by neutron activation analysis. (author)

Pengembangan Produksi Biogas Dari Limbah Pembuatan Biodiesel Jarak Pagar (Jatropha Curcas Seed Cake)

OpenAIRE

Yufidani, Y; Jos, Bakti; Sumardiono, Siswo

2013-01-01

Biogas is a fermentation process using anaerobic bacteria to convert organic compounds into gas with high composition of methane. Use of jatropha curcas as a biodiesel's resources remains a problems, seed cake of jatropha curcas contains phorbol esters that is toxic. This research focused on getting an optimum yield of biogas production from jatropha curcas seed cake using additive material to reach optimum C/N ratio. Optimum C/N ratio on biogas production was range 20-30, but jatropha curcas...

Non-edible Oil Cakes as a Novel Substrate for DPA Production and Augmenting Biocontrol Activity of Paecilomyces variotii

Directory of Open Access Journals (Sweden)

Ashwani Kumar

2017-05-01

Full Text Available The present study investigated the use of waste non-edible oil cakes (Jatropha, Karanja, Neem, and Mahua as a substrate for the growth of Paecilomyces variotii and dipicolinic acid (DPA production. Previous researches proved the efficacy of DPA in suppressing certain pathogens that are deleterious to the plants in the rhizosphere. DPA production was statistical optimized by amending non-edible oil cakes in growing media as nitrogen and sugars (Dextrose, Glucose, and Lactose as carbon source. Plackett-Burman design (PBD, indicated that Jatropha cake, Karanja cake, and Dextrose were the most significant components (p < 0.05 of the media and were further optimized using response surface methodology (RSM. Jatropha cake, Karanja cake, and Dextrose at the concentration of 12.5, 4.5, and 10 g/l, respectively, yielded 250 mg/l of DPA, which was 2.5 fold more than that obtained from basal medium. HPLC analysis of the optimized medium (peak at retention time of 30 min confirmed the enhanced DPA production by P. variotii. The scanning electron microscopy (SEM images showed that optimized medium impose a stress like condition (due to less C:N ratio for the fungus and generated more spores as compared to the basal medium in which carbon source is easily available for the mycelial growth. The antimicrobial activity of the fungal extract was tested and found to be effective even at 10−2 dilution after 72 h against two plant pathogens, Fusarium oxysporum and Verticillium dahlia. Statistical experimental design of this study and the use of non-edible oil cakes as a substrate offer an efficient and viable approach for DPA production by P. variotii.

Particle clogging in porous media. Filtration of a smectite solution

Energy Technology Data Exchange (ETDEWEB)

Richards, Tobias (Chalmers University of Technology, Goeteborg (Sweden))

2010-01-15

The goal of this project is to find out if it is possible for bentonite clay to self heal during leaching with deionized water. The investigation has focused on the formation of a filter cake made of accessory material from MX 80 and the separation of solid material when a smectite solution (1%) is pushed through the cake using a pressure difference of 5 bar. It was also in the scope of this project to design and build the necessary equipment for these experiments. In the literature review it was not found any example that the phenomenon of clogging has been used as a self-healing method previously. It was rather separated also between the clogging of a filter cake (deep bed filtration or cake filtration) and the filtration of colloidal particles. Probably because the latter are in such low concentrations in natural systems and the focus have mainly been in the transport properties of colloids within a filter cake or deep bed filter. An experimental equipment was designed and built. It consists of seven filtration cells that could operate in parallel. All of them are connected to the same source of pressure to ensure equal conditions. A system was also prepared to prevent air from dissolving in the solution because it could create an unwanted expansion in the filter cake due to lower solubility at lower pressure. The experiment showed good separation of smectite particles from the solution when it passed through the filter cake. In all tested cases, the separation was almost complete after long enough time, indicating that the cake has small enough pores to act as a geometrical hinder for the small particles. Comparison between the materials prepared at Chalmers University of Technology and at Clay Technology showed a very good agreement indicating similar properties of the produced smectite

Particle clogging in porous media. Filtration of a smectite solution

International Nuclear Information System (INIS)

Richards, Tobias

2010-01-01

The goal of this project is to find out if it is possible for bentonite clay to self heal during leaching with deionized water. The investigation has focused on the formation of a filter cake made of accessory material from MX 80 and the separation of solid material when a smectite solution (1%) is pushed through the cake using a pressure difference of 5 bar. It was also in the scope of this project to design and build the necessary equipment for these experiments. In the literature review it was not found any example that the phenomenon of clogging has been used as a self-healing method previously. It was rather separated also between the clogging of a filter cake (deep bed filtration or cake filtration) and the filtration of colloidal particles. Probably because the latter are in such low concentrations in natural systems and the focus have mainly been in the transport properties of colloids within a filter cake or deep bed filter. An experimental equipment was designed and built. It consists of seven filtration cells that could operate in parallel. All of them are connected to the same source of pressure to ensure equal conditions. A system was also prepared to prevent air from dissolving in the solution because it could create an unwanted expansion in the filter cake due to lower solubility at lower pressure. The experiment showed good separation of smectite particles from the solution when it passed through the filter cake. In all tested cases, the separation was almost complete after long enough time, indicating that the cake has small enough pores to act as a geometrical hinder for the small particles. Comparison between the materials prepared at Chalmers University of Technology and at Clay Technology showed a very good agreement indicating similar properties of the produced smectite

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

Science.gov (United States)

Roy, Arnab; Guha, Proshanta

2015-08-01

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

Transient Studies in Large Offshore Wind Farms, Tak-ing Into Account Network/Circuit Breaker Interaction

DEFF Research Database (Denmark)

Glasdam, Jakob; Bak, Claus Leth; Hjerrild, Jesper

2011-01-01

to ensure reliable switching operations. Transient measurement results in an OWF are compared with simulation results in PSCAD EMTDC and DigSILENT Power Factory, where a user-defined model of the vacuum circuit breaker (VCB) is included, capable of simulating multiple prestrikes during the closing operation...... the simulation results, whereas little improvement is found in DigSILENT....

Cake kidney: a rare anomaly of renal fusion

Directory of Open Access Journals (Sweden)

Guilherme Lippi Ciantelli

2012-06-01

Full Text Available ABSTRACT The cake kidney is a rare congenital anomaly of the urinogenital tract that can be diagnosed at any age. Few more than 20 cases have been described in the literature. The authors describe in this article another case of this rare malformation. Key-words: kidney, congenital abnormalities, rare diseases.

Occurrence of mycotoxins and associated mycoflora in peanut cake ...

African Journals Online (AJOL)

Bacteria isolated from peanut cake product were Eschericha coli, Klebsiella spp. and Clostridium spp. The fungal isolates include Aspergillus flavus, Aspergillus parasiticus, Aspergillus spp., Fusarium spp., and Penicillium spp. being the dominant microflora in decreasing frequency of occurrence. High concentrations of ...

The Role of Infragravity Waves in Near-Bed Cross-Shore Sediment Flux in the Breaker Zone

Directory of Open Access Journals (Sweden)

Samantha Kularatne

2014-08-01

Full Text Available Results from a series of field experiments, conducted to investigate the influence of infragravity waves (from wave groups, ripple type and location relative to the breaker line on cross-shore suspended sediment flux close to the sea bed in nearshore environments, are presented. The field data were collected from Cable Beach (Broome and Mullaloo Beach in Western Australia and Chilaw in Sri Lanka. These beaches experience different incident wave, tidal and morphological conditions, with Cable Beach having a 10-m spring tidal range, whilst the other two beaches have tidal ranges <1.0 m. Measurements included simultaneous records of surface elevation, two-dimensional horizontal current velocities and suspended sediment concentrations, together with half-hourly observations of the seabed topography. Although most of the data sets were obtained just outside of the surf zone, a few results from inside of the surf zone were also included. A significant correlation between wave groups and suspended sediment concentration was found at all of the measurement sites, either with or without bed ripples. The direction and magnitude of cross-shore suspended sediment flux varied with location with respect to the breaker line; however, other parameters, such as bed ripples and velocity skewness, could have influenced this result. In Broome, where the measurement location with respect to the breaker line varied with the tidal cycle, the cross-shore sediment flux due to swell waves was shoreward inside and just outside of the surf zone and seaward farther offshore of the breaker line. Further, sediment flux due to swell waves was onshore when the seabed was flat and offshore over post-vortex ripples. Sediment flux due to swell waves was onshore when the normalised velocity skewness towards the shore was high (positive; the flux was offshore when the skewness was lower, but positive, suggesting the influence of other parameters, such as ripples and grain size. The

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

DEFF Research Database (Denmark)

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

2012-01-01

.05) for soybean meal and pea compared to sunfl ower meal, rapeseed cake, and lupine. The SID of Lys and His were lowest (P pea to be a high-digestible protein source relative to sunfl ower......The standardized ileal digestibility (SID) of CP and AA was evaluated in soybean (Glycine max) meal, sunfl ower (Helianthus annuus) meal, rapeseed cake, and fi eld pea (Pisum sativum) using 10 pigs and in lupine (Lupinus angustifolius) using 7 pigs. Pigs were fi tted with either a T...

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. Copyright © 2014. Published by Elsevier Ltd.

The Effect of Filler on the Quality of Snack Food Extruded from Solid Matter of Industrial Soybean Tofu

Directory of Open Access Journals (Sweden)

Farid Salahudin

2010-12-01

Full Text Available Tofu filter cake is the waste of tofu processing which is used for animal feed. In the other hand tofu filter cake can be used at extruded food processing. The purpose of this study is to look for the formulas and filler materials which could produce extruded food. The first variable in this research is the kind of corn that is pop corn and maize corn. The second variable is formulas of filler material that is composition of corn: rice: tofu filter cake = 1:1:0.5; 1:1:0.25; 1:2:0.5 and 1:2:0.25. The result is the formula which can produce best extruded food is pop corn: rice: tofu filter cake = 1:2:0.25 with Expansion Ratio (ER 2.22 and protein content 8.83%.

Technological characteristics of yeast-containing cakes production using waxy wheat flour

Directory of Open Access Journals (Sweden)

K. Iorgachova

2016-12-01

Full Text Available This article shows the feasibility of using waxy wheat flour, the starch of which doesn`t contain amylose, in order to stabilize the quality of yeast-containing cakes. The influence of the waxy wheat flour mass fraction and the stage of its adding on the physical, chemical and organoleptic characteristics of the products are studied. According to the technological properties of a new type of wheat flour, two methods of its adding are proposed ‒ adding the maximum amount of waxy wheat flour at dough kneading stage or using the mixture of waxy and bakery wheat flours for kneading sourdough and dough. It is shown that the replacement of 60 % bakery wheat flour with waxy wheat flour in the recipe of yeast-containing cakes at the dough kneading stage contributes to the production of products with higher quality and organoleptic characteristics compared to both the control and cakes based on a mixture of different types of wheat flour. These samples are characterized by increased by 1.7 – 11.3 % specific volume, porosity – 2.6 – 5.5 % and the total deformation of the crumb – 6.5 – 41.4 %.

El aprendizaje bajo incertidumbre aplicado al mantenimiento de interruptores de potencia; Machine learning applied to the maintenance in high voltage breaker

Directory of Open Access Journals (Sweden)

Israel Gondres Torné

2014-06-01

Full Text Available La gestión del mantenimiento en las subestaciones eléctricas, así como en los interruptores de potencia ha evolucionado en el transcurso de los años de acuerdo a los equipos de medición de parámetros eléctricos y a las filosofías de mantenimiento mundial. El presente trabajo trata dichos avances desde una visión diferente, se utiliza la inteligencia artificial, específicamente el aprendizaje bajo incertidumbre para la toma de decisiones en la planificación del mantenimiento a los interruptores de potencia de una subestación. Se determina el índice de deterioro, los coeficientes de importancia del deterioro de cada tipo y del elemento del interruptor con la ayuda de los expertos. Posteriormente se obtienen los índices de membresías con los procesos correspondientes para la fusificación y defusificación; finalmente se realiza la evaluación de las reglas y defusificación para el tiempo de mantenimiento, implementando dicho método en diferentes interruptores de potencia. The maintenance management in electrical substations over the years has evolved according to the measurement equipment and the electrical parameters of global maintenance philosophies, and in particular the high voltage breakers have not been left behind. This paper is such advances from a different vision, artificial intelligence, specifically machine learning for decision-making in planning maintenance high voltage breaker sused in a substation. It determines the rate of deterioration, the coefficients of importance of each type of the deterioration and the high voltage breaker element with the help of experts. Subsequently are obtained the membership rates with the corresponding processes for fuzzification and defuzzification; finally the rule evaluation and defuzzification for the time maintenance is performed, the method is appliance in different high voltage breakers.

Addition of chia seed mucilage for reduction of fat content in bread and cakes.

Science.gov (United States)

Fernandes, Sibele Santos; Salas-Mellado, Myriam de Las Mercedes

2017-07-15

In this study, breads and chocolate cakes were prepared with different levels of chia mucilage dried at 50°C or lyophilized as fat, resulting in healthier products. Results indicated that breads and chocolate cakes made with chia mucilage can replace up to 50% of fat without affecting the technological and physical characteristics. The replacement of 75% of fat, for both types of mucilage, had a significant reduction in fat content of 56.6% in breads and 51.6% in cakes, producing a slight decrease in the technological characteristics of the products. Sensorial parameters showed good acceptability, with greater purchase intent for both products when added with chia mucilage dried at 50°C. Therefore, chia mucilage proved to be a new alternative for replacing fat in food products, preserving the quality attributes and making them healthier foods. Copyright © 2017 Elsevier Ltd. All rights reserved.

Diagnosis technique for the detection of mechanical faults in power breakers; Tecnica de diagnostico para la deteccion de fallas mecanicas en interruptores de potencia

Energy Technology Data Exchange (ETDEWEB)

Linan, Roberto; Perez, Marciano; Estrada, J. Manuel [Instituto de Investigaciones Electricas, Cuernavaca (Mexico)

1996-12-31

This article reports a non-invasive diagnosis technique for the detection of mechanical faults in power breakers, supporting it with the recording and analysis of vibration signals of the equipment under test. Also, an assessment of four breakers using this technique is presented. [Espanol] En el presente articulo se reporta una tecnica de diagnostico no invasiva para detectar fallas mecanicas en interruptores de potencia, apoyandose en el registro y analisis de senales de vibracion del equipo bajo prueba. Asimismo, se presenta la evaluacion de cuatro interruptores usando esta tecnica.

Diagnosis technique for the detection of mechanical faults in power breakers; Tecnica de diagnostico para la deteccion de fallas mecanicas en interruptores de potencia

Energy Technology Data Exchange (ETDEWEB)

Linan, Roberto; Perez, Marciano; Estrada, J Manuel [Instituto de Investigaciones Electricas, Cuernavaca (Mexico)

1997-12-31

This article reports a non-invasive diagnosis technique for the detection of mechanical faults in power breakers, supporting it with the recording and analysis of vibration signals of the equipment under test. Also, an assessment of four breakers using this technique is presented. [Espanol] En el presente articulo se reporta una tecnica de diagnostico no invasiva para detectar fallas mecanicas en interruptores de potencia, apoyandose en el registro y analisis de senales de vibracion del equipo bajo prueba. Asimismo, se presenta la evaluacion de cuatro interruptores usando esta tecnica.

How does particle size influence caking in lactose powder?

DEFF Research Database (Denmark)

Carpin, Melanie Anne; Bertelsen, H.; Dalberg, A.

2017-01-01

Particle size distribution (PSD) is known to influence product properties such as flowability and compressibility. When producing crystalline lactose, different steps can affect the PSD of the final powder. The aim of this study was to investigate the influence of PSD on caking and the mechanisms...

175 Years of Linear Programming - Minimax and Cake Topography

Indian Academy of Sciences (India)

Home; Journals; Resonance – Journal of Science Education; Volume 4; Issue 7. 175 Years of Linear Programming - Minimax and Cake Topography. Vijay Chandru M R Rao. Series Article Volume 4 Issue 7 July 1999 pp 4-13. Fulltext. Click here to view fulltext PDF. Permanent link:

Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes.

Science.gov (United States)

Keppler, S; Bakalis, S; Leadley, C E; Sahi, S S; Fryer, P J

2018-05-01

An accurate method to heat treat flour samples has been used to quantify the effects of heat treatment on flour functionality. A variety of analytical methods has been used such as oscillatory rheology, rheomixer, solvent retention capacity tests, and Rapid Visco Analysis (RVA) in water and in aqueous solutions of sucrose, lactic acid, and sodium carbonate. This work supports the hypothesis that heat treatment facilitates the swelling of starch granules at elevated temperature. Results furthermore indicated improved swelling ability and increased interactions of flour polymers (in particular arabinoxylans) of heat treated flour at ambient conditions. The significant denaturation of the proteins was indicated by a lack of gluten network formation after severe heat treatments as shown by rheomixer traces. Results of these analyses were used to develop a possible cake flour specification. A method was developed using response surfaces of heat treated flour samples in the RVA using i) water and ii) 50% sucrose solution. This can uniquely characterise the heat treatment a flour sample has received and to establish a cake flour specification. This approach might be useful for the characterisation of processed samples, rather than by baking cakes. Hence, it may no longer be needed to bake a cake after flour heat treatment to assess the suitability of the flour for high ratio cake production, but 2 types of RVA tests suffice. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

Palm kernel cake obtained from biodiesel production in diets for goats: feeding behavior and physiological parameters.

Science.gov (United States)

de Oliveira, R L; de Carvalho, G G P; Oliveira, R L; Tosto, M S L; Santos, E M; Ribeiro, R D X; Silva, T M; Correia, B R; de Rufino, L M A

2017-10-01

The objective of this study was to evaluate the effects of the inclusion of palm kernel (Elaeis guineensis) cake in diets for goats on feeding behaviors, rectal temperature, and cardiac and respiratory frequencies. Forty crossbred Boer male, non-castrated goats (ten animals per treatment), with an average age of 90 days and an initial body weight of 15.01 ± 1.76 kg, were used. The goats were fed Tifton 85 (Cynodon spp.) hay and palm kernel supplemented at the rates of 0, 7, 14, and 21% of dry matter (DM). The feeding behaviors (rumination, feeding, and idling times) were observed for three 24-h periods. DM and neutral detergent fiber (NDF) intake values were estimated as the difference between the total DM and NDF contents of the feed offered and the total DM and NDF contents of the orts. There was no effect of palm kernel cake inclusion in goat diets on DM intake (P > 0.05). However, palm kernel cake promoted a linear increase (P kernel cakes had no effects (P > 0.05) on the chewing, feeding, and rumination efficiency (DM and NDF) or on physiological variables. The use up to 21% palm kernel cake in the diet of crossbred Boer goats maintained the feeding behaviors and did not change the physiological parameters of goats; therefore, its use is recommended in the diet of these animals.

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

Directory of Open Access Journals (Sweden)

Francisco Fernandes Júnior

2014-02-01

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

Power ion beam production in a magnetic-insulated diode placed in a circuit with an inductive storage with a plasmoerosion circuit breaker

International Nuclear Information System (INIS)

Anan'in, P.S.; Karpov, V.B.; Krasik, Ya.E.; Paul', E.A.

1991-01-01

Consideration is given to results of experimental studies of modes of operation of plasma current breaker and magnetic insulated diode, placed parallel in a circuit with inductive storage and microsecond generator, as well as parameters of high-power ion beam, generated in gas-filled diode. Magnetic field of mirror configuration, which enabled to locate the gas-filled diode dose to breaking region was used for decrease of electrodynamic plasma transfer. It is shown that time delay (of the order of ten and more) of power maximum in gas-filled diode with respect to power maximum in plasma breaker is observed when using passive plasma source on anode

Histopathological and Reproductive Evaluation in Male Rats Fed Jatropha curcas Seed Cake with or without Alkaline Hydrolysis and Subjected to Heat Treatment.

Science.gov (United States)

Teixeira Sousa Moura, Laiane; Palomaris Mariano Souza, Domenica; Mendonça, Simone; de Aquino Ribeiro, José Antônio; Fernandes Sousa, Luciano; Tony Ramos, Adriano; Maiorka, Paulo César; de Araújo, Vera Lúcia; Mayumi Maruo, Viviane

2017-01-01

Jatropha curcas cake, a by-product of biodiesel production, is rich in protein and has potential to be used in livestock feed; however, the presence of antinutritional factors and phorbol esters limits its use. Thus, this study investigated toxicological and reproductive effects in male Wistar rats after subchronic exposure to J. curcas cake subjected to detoxification procedures. Rats were divided into seven groups ( n = 10) and treated for 60 days. The control group received commercial feed, while experimental groups received a diet containing 5% J . curcas cake nonhydrolyzed or hydrolyzed with 5 M NaOH. The cakes were unwashed or washed with ethanol or water and were autoclaved at 121°C for 30 minutes. Alkaline hydrolysis combined with ethanol washing decreased the phorbol ester concentration in the cake by 98%. Histopathological findings included diffuse degeneration of the liver and edema around the pulmonary vessels in the nonhydrolyzed groups. In addition, nontreated females mated with males of nonhydrolyzed unwashed group showed a decreased number of live fetuses and an increased placental weight. There were no signs of toxicity in rats given hydrolyzed cakes washed and unwashed, indicating that alkaline hydrolysis associated with heat treatment is an efficient method for detoxification of the J. curcas cake.

Histopathological and Reproductive Evaluation in Male Rats Fed Jatropha curcas Seed Cake with or without Alkaline Hydrolysis and Subjected to Heat Treatment

Directory of Open Access Journals (Sweden)

Laiane Teixeira Sousa Moura

2017-01-01

Full Text Available Jatropha curcas cake, a by-product of biodiesel production, is rich in protein and has potential to be used in livestock feed; however, the presence of antinutritional factors and phorbol esters limits its use. Thus, this study investigated toxicological and reproductive effects in male Wistar rats after subchronic exposure to J. curcas cake subjected to detoxification procedures. Rats were divided into seven groups (n=10 and treated for 60 days. The control group received commercial feed, while experimental groups received a diet containing 5% J. curcas cake nonhydrolyzed or hydrolyzed with 5 M NaOH. The cakes were unwashed or washed with ethanol or water and were autoclaved at 121°C for 30 minutes. Alkaline hydrolysis combined with ethanol washing decreased the phorbol ester concentration in the cake by 98%. Histopathological findings included diffuse degeneration of the liver and edema around the pulmonary vessels in the nonhydrolyzed groups. In addition, nontreated females mated with males of nonhydrolyzed unwashed group showed a decreased number of live fetuses and an increased placental weight. There were no signs of toxicity in rats given hydrolyzed cakes washed and unwashed, indicating that alkaline hydrolysis associated with heat treatment is an efficient method for detoxification of the J. curcas cake.

Potential treatments to reduce phorbol esters levels in jatropha seed cake for improving the value added product.

Science.gov (United States)

Sadubthummarak, Umapron; Parkpian, Preeda; Ruchirawat, Mathuros; Kongchum, Manoch; Delaune, R D

2013-01-01

Jatropha seed cake contains high amounts of protein and other nutrients, however it has a drawback due to toxic compounds. The aim of this study was to investigate the methods applied to detoxify the main toxin, phorbol esters in jatropha seed cake, to a safe and acceptable level by maintaining the nutritional values. Phorbol esters are tetracyclic diterpenoids-polycyclic compounds that are known as tumor promoters and hence exhibited the toxicity within a broad range of species. Mismanagement of the jatropha waste from jatropha oil industries would lead to contamination of the environment, affecting living organisms and human health through the food chain, so several methods were tested for reducing the toxicity of the seed cake. The results from this investigation showed that heat treatments at either 120°C or 220°C for 1 hour and then mixing with adsorbing bentonite (10%), nanoparticles of zinc oxide (100 μg/g) plus NaHCO3 at 4%, followed by a 4-week incubation period yielded the best final product. The remaining phorbol esters concentration (0.05-0.04 mg/g) from this treatment was less than that reported for the nontoxic jatropha varieties (0.11-0.27 mg/g). Nutritional values of the seed cake after treatment remained at the same levels found in the control group and these values were crude protein (20.47-21.40 + 0.17-0.25%), crude lipid (14.27-14.68 + 0.13-0.14%) and crude fiber (27.33-29.67 + 0.58%). A cytotoxicity test conducted using L929 and normal human dermal fibroblast cell lines confirmed that most of the toxic compounds, especially phorbol esters, were shown as completely eliminated. The results suggested that the detoxification of phorbol esters residues in the jatropha seed cake was possible while it also retained nutritional values. Therefore, the methods to detoxify phorbol esters are necessary to minimize the toxicity of jatropha seed cake. Further, it is essential to reduce the possible environmental impacts that may be generated

Transient Recovery Voltages at the Main 132kV Line Bay GIS Circuit Breaker in a Windfarm

DEFF Research Database (Denmark)

Arana Aristi, Iván; Okholm, J.; Holbøll, Joachim

2011-01-01

This paper presents the results of investigations of the Transient Recovery Voltage (TRV) across the terminals of the main 132kV Line Bay GIS circuit breaker (GIS CB) for Walney 2, second phase of the Walney Offshore Wind Farm. Several simulations were performed where the influence of different...

Basic Studies on Sponge Cake Making as a Teaching Material of Food Preparation

OpenAIRE

Shiratsuti, Hiroko; Ikawa, Yoshiko

1994-01-01

The purpose of this study is to investigate about the basic condition for sponge cake making usable as a teaching material of food preparation. The results were as follows : 1. Egg foams were stable under high concentration of sucrose and low temperature. The cake with 34% sucrose showed a good appearance. 2. Substituting starch for wheat flour was effective to keep low viscosity of batters. 3. The data for the baking process indicated the importance of the first and second stages in baking, ...

Degradation of Crude Protein in Groundnut Cake, Guinea Grass ...

African Journals Online (AJOL)

Three West African dwarf rams fitted with rumen cannula, were used in a completely randomized design for degradation of crude protein (CP) of groundnut cake (GNC), Panicum maximum, rumen epithelial scraping (RES), and diets containing increasing levels of RES. Concentrate diets were formulated such that 0% (A), ...

Effect of replacing groundnut cake with urea fermented brewer's ...

African Journals Online (AJOL)

The effect o replacing groundnut cake with urea fermented brewer's dried grains at 0 25 50, 75 and 100 % graded levels in broiler chick starter diets was investigated. Five dietary treatments were formulated to be isonitrogenous and isocaloric to provide 23 % crude protein and 2900 kcal/kg metabolizable energy.

Influence of baking conditions on the quality attributes of sponge cake.

Science.gov (United States)

Ureta, M Micaela; Olivera, Daniela F; Salvadori, Viviana O

2017-03-01

Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.

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

Science.gov (United States)

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

2014-05-01

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

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

Directory of Open Access Journals (Sweden)

Yana Sukaryana

2010-12-01

Full Text Available The objective of the research is to examine the mixtures of palm kernel cake and rice bran of fermented by Trichoderma viride. Completely randomized design in factorial pattern 4 x 4 was used in this experiment. factor I is the doses of inoculums; D1 = 0%, D2 =  0,1% , D3 =  0,2%, D4 =  0,3%, and  complement factor II is mixtures of palm kernel cake and rice bran : T1=20:80% ; T2=40:60% ; T3=60:40% ; T4=80:20%. The treatment each of three replicate. Fermentation was conducted at temperature 28 oC as long as 9 days. Determining the best of the mixtures be based on the crude protein increased and the crude fibre decreased. The results showed that the combination of product mix is the best fermentation inoculums doses 0.3% in mixture of palm kernel cake and rice bran ; 80%: 20%, which produces dry matter of 88,12%, crude protein 17.34%, ether extract 5,35%, crude fibre 23.67%, and ash 6.43%. When compared with a mixture of palm kernel cake and rice bran; 80%: 20% without of fermentation is crude protein increase 29.58% and crude fibre decreased 22.53%.

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

Science.gov (United States)

Klingebiel, L; Grossklaus, R; Pahlke, G

1979-11-01

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

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

OpenAIRE

Shkrygunov K. I.; Lipova E. A.; Dikusarov V. G.; Soshkin Y. V.

2013-01-01

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

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

Directory of Open Access Journals (Sweden)

Dexter B. Watts

2012-01-01

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

Feasibility analysis of a novel hybrid-type superconducting circuit breaker in multi-terminal HVDC networks

International Nuclear Information System (INIS)

Khan, Umer Amir; Lee, Jong-Geon; Seo, In-Jin; Amir, Faisal; Lee, Bang-Wook

2015-01-01

Highlights: • A novel hybrid-type superconducting circuit breaker (SDCCB) is proposed. • SDCCB has SFCL located in the main current path to limit the fault current until the final trip signal. • SFCL in SDCCB suppressed the fast rising DC fault current for a predefined time. • SFCL significantly reduced the DC current breaking stress on SDCCB components. • SDCCB isolated the HVDC faulty line in three, four, and five converter stations MTDC. - Abstract: Voltage source converter-based HVDC systems (VSC-HVDC) are a better alternative than conventional thyristor-based HVDC systems, especially for developing multi-terminal HVDC systems (MTDC). However, one of the key obstacles in developing MTDC is the absence of an adequate protection system that can quickly detect faults, locate the faulty line and trip the HVDC circuit breakers (DCCBs) to interrupt the DC fault current. In this paper, a novel hybrid-type superconducting circuit breaker (SDCCB) is proposed and feasibility analyses of its application in MTDC are presented. The SDCCB has a superconducting fault current limiter (SFCL) located in the main current path to limit fault currents until the final trip signal is received. After the trip signal the IGBT located in the main line commutates the current into a parallel line where DC current is forced to zero by the combination of IGBTs and surge arresters. Fault simulations for three-, four- and five-terminal MTDC were performed and SDCCB performance was evaluated in these MTDC. Passive current limitation by SFCL caused a significant reduction of fault current interruption stress in the SDCCB. It was observed that the DC current could change direction in MTDC after a fault and the SDCCB was modified to break the DC current in both the forward and reverse directions. The simulation results suggest that the proposed SDCCB could successfully suppress the DC fault current, cause a timely interruption, and isolate the faulty HVDC line in MTDC.

Feasibility analysis of a novel hybrid-type superconducting circuit breaker in multi-terminal HVDC networks

Energy Technology Data Exchange (ETDEWEB)

Khan, Umer Amir [Hanyang University, Sa-3dong, Sangrok-gu, Ansan 426-791 (Korea, Republic of); National University of Sciences and Technology, PNEC Campus, Habib Rehmatullah Road, Karachi (Pakistan); Lee, Jong-Geon; Seo, In-Jin [Hanyang University, Sa-3dong, Sangrok-gu, Ansan 426-791 (Korea, Republic of); Amir, Faisal [National University of Sciences and Technology, PNEC Campus, Habib Rehmatullah Road, Karachi (Pakistan); Lee, Bang-Wook, E-mail: bangwook@hanyang.ac.kr [Hanyang University, Sa-3dong, Sangrok-gu, Ansan 426-791 (Korea, Republic of)

2015-11-15

Highlights: • A novel hybrid-type superconducting circuit breaker (SDCCB) is proposed. • SDCCB has SFCL located in the main current path to limit the fault current until the final trip signal. • SFCL in SDCCB suppressed the fast rising DC fault current for a predefined time. • SFCL significantly reduced the DC current breaking stress on SDCCB components. • SDCCB isolated the HVDC faulty line in three, four, and five converter stations MTDC. - Abstract: Voltage source converter-based HVDC systems (VSC-HVDC) are a better alternative than conventional thyristor-based HVDC systems, especially for developing multi-terminal HVDC systems (MTDC). However, one of the key obstacles in developing MTDC is the absence of an adequate protection system that can quickly detect faults, locate the faulty line and trip the HVDC circuit breakers (DCCBs) to interrupt the DC fault current. In this paper, a novel hybrid-type superconducting circuit breaker (SDCCB) is proposed and feasibility analyses of its application in MTDC are presented. The SDCCB has a superconducting fault current limiter (SFCL) located in the main current path to limit fault currents until the final trip signal is received. After the trip signal the IGBT located in the main line commutates the current into a parallel line where DC current is forced to zero by the combination of IGBTs and surge arresters. Fault simulations for three-, four- and five-terminal MTDC were performed and SDCCB performance was evaluated in these MTDC. Passive current limitation by SFCL caused a significant reduction of fault current interruption stress in the SDCCB. It was observed that the DC current could change direction in MTDC after a fault and the SDCCB was modified to break the DC current in both the forward and reverse directions. The simulation results suggest that the proposed SDCCB could successfully suppress the DC fault current, cause a timely interruption, and isolate the faulty HVDC line in MTDC.

Estimation of shelf life of wikau maombo brownies cake using Accelerated Shelf Life Testing (ASLT) method with Arrhenius model

Science.gov (United States)

Wahyuni, S.; Holilah; Asranudin; Noviyanti

2018-02-01

The shelf life of brownies cake made from wikau maombo flour was predicted by ASLT method through the Arrhenius model. The aim of this study was to estimate the shelf life of brownies cake made from wikau maombo flour. The storage temperature of brownies cake was carried out at 20°C, 30°C and 45°C. The results showed that TBA (Thio Barbaturic Acid) number of brownies cake decreased as the storage temperature increase. Brownies stored at 20°C and 30°C were overgrown with mold on the storage time of six days. Brownies product (WT0 and WT1) had shelf life at 40°C approximately six and fourteen days, respectively. Brownies made from wikau maombo and wheat flour (WT1) was the best product with had the longest of shelf life about fourteen days.

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

Directory of Open Access Journals (Sweden)

Oladele Peter KOLAWOLE

2012-08-01

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

Scheme of substations: circuit breakers topology; El esquema de S.E.: interruptor y medio y algunas variantes del mismo, a la luz de la gestion privada de instalaciones de servicio publico

Energy Technology Data Exchange (ETDEWEB)

Fernandez, Maximo B. [Sade Skanska S.A. (Argentina)

2001-07-01

This work approaches a topological scheme applicable for the entrance circuit breakers which are used in high voltage substations and also in substations from the rated voltage class of 115 Kv by many countries. It is a safe scheme due to providing a double connection for the feeder cables and more economical than the double circuit breakers option. Nevertheless, the scheme has some restrictions as follows: a) The premises of continuity are not accomplished in small substations b) It is possible to occur a responsibility conflict in relation to the main circuit breaker. In the private administration of public service facilities multiples jurisdictions can appear which require well defined limits, and the penalties due to outages can be minimized.

Total control of chromium in tanneries - thermal decomposition of filtration cake from enzymatic hydrolysis of chrome shavings.

Science.gov (United States)

Kocurek, P; Kolomazník, K; Bařinová, M; Hendrych, J

2017-04-01

This paper deals with the problem of chromium recovery from chrome-tanned waste and thus with reducing the environmental impact of the leather industry. Chrome-tanned waste was transformed by alkaline enzymatic hydrolysis promoted by magnesium oxide into practically chromium-free, commercially applicable collagen hydrolysate and filtration cake containing a high portion of chromium. The crude and magnesium-deprived chromium cakes were subjected to a process of thermal decomposition at 650°C under oxygen-free conditions to reduce the amount of this waste and to study the effect of magnesium removal on the resulting products. Oxygen-free conditions were applied in order to prevent the oxidation of trivalent chromium into the hazardous hexavalent form. Thermal decomposition products from both crude and magnesium-deprived chrome cakes were characterized by high chromium content over 50%, which occurred as eskolaite (Cr 2 O 3 ) and magnesiochromite (MgCr 2 O 4 ) crystal phases, respectively. Thermal decomposition decreased the amount of chrome cake dry feed by 90%. Based on the performed experiments, a scheme for the total control of chromium in the leather industry was designed.

40 CFR Appendix Xi to Part 266 - Lead-Bearing Materials That May be Processed in Exempt Lead Smelters

Science.gov (United States)

2010-07-01

... PROTECTION AGENCY (CONTINUED) SOLID WASTES (CONTINUED) STANDARDS FOR THE MANAGEMENT OF SPECIFIC HAZARDOUS... pallets Water treatment sludges, filter cakes, residues, and solids Emission control dusts, sludges, filter cakes, residues, and solids from lead-associated industries (e.g., K069 and D008 wastes) Spent...

The Effect of Filler on the Quality of Snack Food Extruded From Solid Matter of Industrial Soybean Tofu

OpenAIRE

Salahudin, Farid; Syamsixman, Syamsixman

2010-01-01

Tofu filter cake is the waste of tofu processing which is used for animal feed. In the other hand tofu filter cake can be used at extruded food processing. The purpose of this study is to look for the formulas and filler materials which could produce extruded food. The first variable in this research is the kind of corn that is pop corn and maize corn. The second variable is formulas of filler material that is composition of corn: rice: tofu filter cake = 1:1:0.5; 1:1:0.25; 1:2:0.5 and 1:2:0....

Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.

Science.gov (United States)

Majzoobi, Mahsa; Vosooghi Poor, Zahra; Mesbahi, Gholamreza; Jamalian, Jalal; Farahnaky, Asgar

2017-12-01

Carrot pomace powder (CPP) is a valuable by-product of carrot processing containing nutrients and fiber and can be utilized for enrichment of gluten-free products. The main purpose of this study was to determine the effects of various levels of CPP (0, 10, 20, and 30%) and a mixture of hydrocolloids (HC) including pectin and xanthan (1.5% of each) on the quality of batter and gluten-free cakes. With increasing the level of CPP and inclusion of HC the viscosity of the batter increased significantly from 87 mPa s for the control to >7000 mPa s for 30%CCP + HC sample. The density of the control batter was 1.2 g/cm 3 which reduced significantly to 0.899 g/cm 3 for HC sample. The pH of the cake reduced from 7.23 to 6.78 with addition of CPP but increased slightly with inclusion of HC. The density of the cake reduced from 0.510 g/cm 3 for the control to 0.395 g/cm 3 for 20%CCP + C sample. The texture of the cakes became softer, more springy and chewable with addition of CPP, CPP + HC, and HC. The control sample had the lowest uniformity index (0.178) which improved with addition of CPP and CPP + HC and a highly uniform cake with a uniformity index of 0.045 was obtained for the 30%CCP + HC cake. Addition of CPP increased the dark color of the cakes while inclusion of HC had no effect on the appearance of the cake and color. It was concluded that inclusion of maximum 30%CCP and 20%CPP + HC promoted the quality and sensory attributes of gluten-free cakes. Although different types of gluten-free products are available in the market, most of them contain insufficient amount of fiber and nutrients. Despite popularity, gluten-free cakes are poor in fiber and nutrient contents. Therefore, improving the nutritional value of these products has received an increasing attention by the food industry. Carrot pomace powder (CPP) is an available source of fiber and nutrients and hence can be utilized for enrichment of gluten-free products. This study showed that

Protection system for 11kV network using arc noise

International Nuclear Information System (INIS)

Burdi, M.K.; Memon, A.S.; Shaikh, S.A.

2000-01-01

Extensive research work is being done on protecting devices for 11KV network using arc noise and fault noise frequencies in relay to operate a circuit breaker; The relay works on the principle of detecting fault and extracting voltage signal output from the noise frequencies across filter. The voltage development without amplification, is enough to operate the circuit breaker. Sensitivity of the circuit breaker. In this paper design, operation and application of the relay are described. (author)

Optimized extraction of polyphenolic antioxidant compounds from Brazil nut (Bertholletia excelsa) cake and evaluation of the polyphenol profile by HPLC.

Science.gov (United States)

Gomes, Suellen; Torres, Alexandre G

2016-06-01

The solid residue (cake) of pressed Brazil nut oil has high energy value and contains high levels of nutrients and bioactive compounds, such as polyphenols. However, little is known about these components in this by-product. Extraction is the first step in investigating the phenolic compounds in Brazil nut cake because extraction conditions might impact the yields of phenolic compounds and antioxidant capacity. The aim of this study was to select the best phenolic compound extraction conditions for Brazil nut cake by using factorial experimental design and to characterize the phenolic compounds in the extract. The optimal extraction of antioxidant phenolic compounds from Brazil nut cake was achieved under the following conditions: ethanol-water (40:60; v/v); 2.5 min homogenization; and 1 h extraction at 60 °C. The phenolic compound profile of the Brazil nut cake extract using the optimized extraction was determined by high-performance liquid chromatography with photodiode array detection. Six phenolic acids (gallic acid, protocatechuic acid, 2,4-dihydroxybenzoic acid, p-hydroxybenzoic acid, p-coumaric acid and sinapic acid) and one flavonoid ((+)-catechin) were identified, and the contents of the phenolic compounds varied from 70.0 to 421 mg kg(-1) . Knowledge of the potential bioactivity of Brazil nut cake identified in the present study might promote its use in the food industry. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

The yellow cake accident at the Ezeiza Airport

International Nuclear Information System (INIS)

Rodriguez, C.E.; Puntarulo, L.J.; Canibano, J.A.

1989-01-01

In January 1987 several drums containing yellow cake fell from about six meters during the loading operation of a Boeing 747 T-100 cargo aircraft. As a result of the accident, about 50% of the 38 drums involved lost their lids and a fraction of the radioactive content was released on an area of about 200 meters squared. Small amounts of yellow cake were dispersed down wind until about 100 meters from the accident place. The shipment was prepared for transport in standard 200 liter steel drums fulfilling the applicable Transport Regulations and the accident was the consequence of an erroneous operation during the cargo associated with a mechanical failure of the cargo lift. In order to avoid human contamination, immediate action was taken by the airport emergency team and in the meantime, the specialized groups of the National Atomic Energy Commission and the Federal Fire Brigades, were convened to take care of the decontamination and radiological evaluation problems. This paper describes the accidental sequences, the accident scenery, the countermeasures taken, the recovery and decontamination actions, and finally, as a conclusion, a brief description of the toxic and radiological aspects of the accident's mode

Effect of isocaloric substitution of chocolate cake for potato in type I diabetic patients.

Science.gov (United States)

Peters, A L; Davidson, M B; Eisenberg, K

1990-08-01

Traditional dietary advice given to people with diabetes includes eliminating simple sugars (primarily sucrose) from the diet. Many people have difficulty following this recommendation. Because patients with type I (insulin-dependent) diabetes do not need overall calorie restriction, there is no caloric reason to restrict sucrose. In this study, we looked at the effect of the isocaloric substitution of a piece of chocolate cake for a baked potato in a mixed meal to determine whether this would increase the blood glucose in patients with type I diabetes. The glucose response to a cake-added meal was significantly greater than to a standard meal. The glucose response was no different between a cake-substitution meal and a standard meal. The reproducibility studies showed no difference between repeated standard meals. The urinary glucose excretion was significantly greater after a cake-added meal but was no different with the other pairs. There were no significant differences in the counterregulatory hormone responses at baseline between any of the paired studies. In conclusion, patients with type I diabetes may substitute a sucrose-containing dessert for another carbohydrate in their diet without compromising their postprandial glucose response. These data suggest that a dessert exchange may be helpful and not harmful in the management of diabetic patients. There is an inherent variability (at least 16%) in an insulin-requiring patient's response to a meal, making self-monitoring of blood glucose and adjustment of insulin doses necessary to achieve near euglycemia.

Effect of Enzymatic Hydrolysis on the Antioxidant Properties of Alcoholic Extracts of Oilseed Cakes

Directory of Open Access Journals (Sweden)

Jacek Arct

2013-01-01

Full Text Available The aim of the present study is to compare changes in the total phenolic, flavonoid and reducing sugar content and antioxidant activity of alcoholic extracts of Oenothera biennis, Borago officinalis and Nigella sativa oilseed cakes before and after enzymatic hydrolysis. Extraction with ethanol and hydrolysis with different commercially available glycosidases: α-amylase, β-glucosidase, β-glucanase and their combinations in a ratio of 1:1:1 were investigated. Total phenolic, flavonoid and reducing sugar content, iron-chelating activity and antioxidant activity according to DPPH and ABTS tests were measured in non-hydrolysed extracts and compared with the results obtained for the extracts after the application of immobilised enzymes. As a result, the hydrolysed extracts had a higher phenolic and reducing sugar content as well as higher iron-chelating and antioxidant activities. Total phenolic content of Oenothera biennis, Borago officinalis and Nigella sativa oilseed cake extracts after enzymatic hydrolysis was higher in comparison with non-hydrolysed extracts, i.e. 2 times (for the enzyme combination, and 1.5 and 2 times (for β-glucanase (p<0.05, respectively. The best results in increasing the flavonoid and sugar content as well as in iron-chelating activity were obtained after enzymatic hydrolysis of oilseed cake extracts by β-glucanase. Oilseed cake extracts after hydrolysis with an enzyme combination in a ratio of 1:1:1 had the highest increase in antioxidant activity.

Utilisation of enzyme supplemented groundnut cake based diets by ...

African Journals Online (AJOL)

A total of 300, twenty weeks old laying hens were used in a feeding trial to evaluate the utilisation of Peanut meal popularly called groundnut cake (GNC) based diets supplemented with enzymes by laying hens. Five dietary treatments were formulated to meet standard nutrient requirements of layers viz: 1. maize- soya ...

Product Evaluation Task Force Phase Two report for centrifuge cake

International Nuclear Information System (INIS)

Francis, A.J.; Davies, A.

1990-01-01

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

Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of processing factors on functional properties of angel food cakes

Science.gov (United States)

Due to recent incidences of Salmonella contamination, the market for pasteurized shell eggs is rapidly growing. One objection to using pasteurized shell eggs is the belief that they will produce unacceptable baked product (e.g., angel food cakes). In the present study, shell eggs were pasteurized us...

In vitro Starch Hydrolysis Rate, Physico-chemical Properties and Sensory Evaluation of Butter Cake Prepared Using Resistant Starch Type III Substituted for Wheat Flour.

Science.gov (United States)

Pongjanta, J; Utaipattanaceep, A; Naivikul, O; Piyachomkwan, K

2008-09-01

Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate of the developed butter cake were investigated. This study showed that the content of resistant starch in butter cake increased significantly (Pcake with RS III replacement had a significantly lower in vitro starch hydrolysis rate compared to the control cake (0% RS III). The rates of starch hydrolysis from 0 to 180 min digestion time for 0, 5, 10 15, and 20% RS III in place of wheat flour in butter cakes were 3.70 to 67.65%, 2.97 to 64.86%, 2.86 to 59.99%, 2.79 to 55.96 and 2.78 to 53.04% respectively. The physico-chemical properties of 5 to 10% RS III substituted with wheat flour in the butter cake were not significantly different from the control cake and were moderately accepted by panellists in the sensory evaluation test.

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

Directory of Open Access Journals (Sweden)

Worapot Suntornsuk

2010-12-01

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

Toxic compound, anti-nutritional factors and functional properties of protein isolated from detoxified Jatropha curcas seed cake.

Science.gov (United States)

Saetae, Donlaporn; Suntornsuk, Worapot

2010-12-28

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

Performance of biomorphic Silicon Carbide as particulate filter in diesel boilers.

Science.gov (United States)

Orihuela, M Pilar; Gómez-Martín, Aurora; Becerra, José A; Chacartegui, Ricardo; Ramírez-Rico, Joaquín

2017-12-01

Biomorphic Silicon Carbide (bioSiC) is a novel porous ceramic material with excellent mechanical and thermal properties. Previous studies have demonstrated that it may be a good candidate for its use as particle filter media of exhaust gases at medium or high temperature. In order to determine the filtration efficiency of biomorphic Silicon Carbide, and its adequacy as substrate for diesel particulate filters, different bioSiC-samples have been tested in the flue gases of a diesel boiler. For this purpose, an experimental facility to extract a fraction of the boiler exhaust flow and filter it under controlled conditions has been designed and built. Several filter samples with different microstructures, obtained from different precursors, have been tested in this bench. The experimental campaign was focused on the measurement of the number and size of particles before and after placing the samples. Results show that the initial efficiency of filters made from natural precursors is severely determined by the cutting direction and associated microstructure. In biomorphic Silicon Carbide derived from radially cut wood, the initial efficiency of the filter is higher than 95%. Nevertheless, when the cut of the wood is axial, the efficiency depends on the pore size and the permeability, reaching in some cases values in the range 70-90%. In this case, the presence of macropores in some of the samples reduces their efficiency as particle traps. In continuous operation, the accumulation of particles within the porous media leads to the formation of a soot cake, which improves the efficiency except in the case when extra-large pores exist. For all the samples, after a few operation cycles, capture efficiency was higher than 95%. These experimental results show the potential for developing filters for diesel boilers based on biomorphic Silicon Carbide. Copyright © 2017 Elsevier Ltd. All rights reserved.

Final report on investigation of stability of organic materials in salt cake

International Nuclear Information System (INIS)

Beitel, G.A.

1976-04-01

On the basis of this work the following conclusions, which all contribute to confidence that salt cake is stable against exothermic reactions, were reached. Organics added to the waste tanks were not nitrated at the time of addition and cannot have been subsequently transformed to detonatable nitrated organics. Whatever organic has found its way into the tanks has been and will be essentially unaffected by radiation. Mixtures of the types of organics which could have been added to the waste tanks with either simulated salt cake or pure sodium nitrate are not detonatable. The maximum amount of organic which could have been added to the waste tanks is less than 0.9 weight percent of the salt cake, a concentration far below the concentration required to support combustion. The many years during which the liquid high-level waste was boiling, and the subsequent evaporation-crystallization processing, have allowed many of the more volatile organics to be distilled off, further reducing the maximum expected concentration of organics. The occurrence of an explosive exothermic reaction of an organic in the waste tanks would require concentration and mixing by an unknown and uncontrolled means. The mixture would then have to remain in its concentrated state long enough to be triggered by an explosion, a totally unreasonable hypothesis

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

Directory of Open Access Journals (Sweden)

Amina M. AHMED EL-IMAM

2013-02-01

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

Flow behaviour and robustness of non-segregating tailings made from filtered/centrifuged MFT

Energy Technology Data Exchange (ETDEWEB)

Nik, R.M.; Sego, D.C.; Morgenstern, N.R. [Alberta Univ., Edmonton, AB (Canada). Geotechnical Center

2010-07-01

This PowerPoint presentation described an experimental study of a centrifugal dewatering filtration process for mature fine tailings (MFT). Various MFT samples from different oil sands operations were pumped into a filtering centrifuge that produced cake, thin tailings, and filtrate. The MFT was then transformed into non-segregated tailings (NST) and composite tailings (CT). The depositional characteristics of the CT-NST samples were evaluated in a series of flume tests. Flow profiles were presented for various samples. Vane shear tests were also conducted. The yield stress of each sample was compared with its flow duration and solids content. The results of the experimental tests demonstrated that the centrifugal filtration process can be considered as the initial stage of a multi-stage tailings management plan. The filtering centrifuge method can be used to produce robust CTs with higher solids content. Use of the method can decrease the amount of coagulants or flocculants required for further treatment. tabs., figs.

Estudo da reologia e espessura do reboco de fluidos de perfuração: influência de dispersantes e umectante aniônicos Study of rheology and filter-cake thickness of drilling fluids: influence of anionic dispersants and surfactant

Directory of Open Access Journals (Sweden)

K. V. Farias

2006-12-01

Full Text Available Este trabalho teve como objetivo avaliar a influência de aditivos dispersantes e umectante aniônicos nas viscosidades aparente (VA e plástica (VP, no volume de filtrado (VF e na espessura do reboco (ER de fluidos de perfuração á base de água e argila bentonítica. Os fluidos foram preparados com 4,86% em massa de argila bentonítica e os aditivos estudados nas concentrações de 0,025 g a 0,300 g/24,3 g de argila seca para os dispersantes e de 0,005 g a 0,300 g/24,3 g de argila seca para o umectante aniônico. Os resultados mostraram que a espessura do reboco foi significativamente reduzida pela presença do umectante aniônico, sem, contudo, alterar as taxas de filtração dos fluidos estudados. Como era esperado, observou-se a redução nos valores de VA e VP após a aditivação dos fluidos com os aditivos dispersantes. Além disso, a mudança brusca nos valores de VA, VP e ER dos fluidos aditivados com o umectante aniônico na concentração de 0,100 g/24,3 g de argila seca evidenciou que esta é muito provavelmente a concentração micelar crítica deste aditivo.The aim of this work is to evaluate the influence of dispersants additives and anionic surfactants in the apparent viscosity (AV, plastic viscosity (PV, water loss (WL and filter-cake thickness (FT of the water based drilling fluids with bentonite clay. The fluids were prepared with 4.86 wt % of bentonite clay and the additives studied in the concentrations of 0.025 g to 0.300 g/24.3 g of dry clay for the dispersants and 0.005 g to 0.300 g/24.3 g of dry clay for the anionic surfactant. The results had shown the filter-cake thickness was significantly reduced by the presence of the anionic surfactant, without, however, to modify the taxes of filtration of studied fluids. As it was waited, it was observed the reduction in the values of AV and PV after treating the fluids with dispersants addictives. Also, the abrupt change in the values of AV, PV and FT of fluids treated with

Degradation of phorbol esters by Pseudomonas aeruginosa PseA during solid-state fermentation of deoiled Jatropha curcas seed cake.

Science.gov (United States)

Joshi, Chetna; Mathur, Priyanka; Khare, S K

2011-04-01

Large amount of seed cake is generated as by-product during biodiesel production from Jatropha seeds. Presence of toxic phorbol esters restricts its utilization as livestock feed. Safe disposal or meaningful utilization of this major by-product necessitates the degradation of these phorbol esters. The present study describes the complete degradation of phorbol esters by Pseudomonas aeruginosa PseA strain during solid state fermentation (SSF) of deoiled Jatropha curcas seed cake. Phorbol esters were completely degraded in nine days under the optimized SSF conditions viz. deoiled cake 5.0 g; moistened with 5.0 ml distilled water; inoculum 1.5 ml of overnight grown P. aeruginosa; incubation at temperature 30 °C, pH 7.0 and RH 65%. SSF of deoiled cake seems a potentially viable approach towards the complete degradation of the toxic phorbol esters. Copyright © 2011 Elsevier Ltd. All rights reserved.

Transient Studies in Large Offshore Wind Farms, Employing Detailed Circuit Breaker Representation

DEFF Research Database (Denmark)

Glasdam, Jakob Bærholm; Bak, Claus Leth; Hjerrild, Jesper

2012-01-01

in order to ensure reliable switching operations. Transient measurement results in an OWF are compared with simulation results in PSCAD EMTDC and DigSILENT Power Factory. A user-defined model of the vacuum circuit breaker (VCB) is included in both tools, capable of simulating multiple prestrikes during...... greatly improves the simulation results, whereas little improvement is found in DigSILENT. Based on the transient study it is found that the simulated SOV can be up to 60% higher at the sending end when using the detailed VCB representation compared to the built-in switch, which emphasises the need...

Filtration characteristics of porous silicon carbide media

International Nuclear Information System (INIS)

Ahn, Byung Gil; Seo, Yong Chil; Yim, Sung Paal; Kim, Joon Hyung

1991-01-01

The characteristics of a filter such as clean filter pressure drop, filtering performance and filter drag variation with dust loading have been studied with fabricated SiC filter specimens in the laboratory and commercial ceramic filters. Several theoretical equations have been modified and applied to investigate such characteristics. To estimate the pressure drop of clean gas flow through a cylindrical porous filter, Forchheimer equation, which contains the terms of permeability and turbulent factor at a high velocity of gas, has been modified and tested with experimental data. The filtering efficiency was found to be above 99.9% and the penetration of dust decreased exponentially with dust loading. The pressure drop during filtration was measured and showed to increase exponentially with dust loading in the beginning because particles were intercepted and a cake layer was formed by structural properties of a filter. And then it increased in proportion as the cake layer thickened. The effect of dust deposition on the pressure drop could be explained theoretically using several characteristic parameters relevant to dust size, structure of filters and cake layer formation

Radiolytic gas generation in salt cake technical task plan

International Nuclear Information System (INIS)

Walker, D.D.; Crawford, C.L.; Bibler, N.E.

1993-01-01

High-level radioactive wastes are stored in large, steel tanks in the Savannah River Site Tank Farms. The liquid levels in these tanks are monitored to detect leakage of waste out of tanks or leakage of liquids into the tanks. Recent unexplained level fluctuations in high-level waste (HLW) tanks have caused High Level Waste Engineering (HLWE) to develop a program to better understand tank level behavior. Interim Waste Technology (IWT) has been requested by HLWE to obtain data which will lead to a better understanding of the radiolytic generations of gases in salt cake. The task described below will provide data from laboratory experiments with simulated wastes which can be used in tank level fluctuation modeling. The following experimental programs have been formulated to meet the task requirements of the customer: (A) determine whether radiolytically generated gas bubbles can be trapped in salt cake; (B) determine the composition of gases produced by radiolysis; (C) determine the yield of radiolysis gases as a function of radiation dose; (D) determine bubble distribution

LDPE/PHB blends filled with castor oil cake

Science.gov (United States)

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

2015-05-01

The response surface methodology (RSM) is a collection of mathematical techniques useful for developing, improving and optimizing process. In this study, RSM technique was applied to evaluate the effect of the components proportion on the mechanical properties of low density polyethylene (LDPE)/ poly (3-hydroxy-butyrate) (PHB) blends filled with castor oil cake (CC). The blends were prepared by melt mixing in a twin screw extruder. Low density polyethylene, poly (3-hydroxy-butyrate) and castor oil pressed cake were represented by the input variables designated as LDPE, PHB and CC, respectively. As it was desirable to consider the largest LDPE content in the ternary system, the components of the mixture were subjected to the following constraints: 0.7 ≤ LDPE ≤ 1.0, 0≤ PHB≤0.3 e 0 ≤ CC ≤0.3. The mechanical properties of the different mixtures were determined by conventional ASTM tests and were evaluated through analysis of variance performed by the Minitab software. Some polynomial equations were tested in order to describe the mechanical behavior of the samples. The quadratic model in pseudo components was selected for describing the tensile behavior because it was the most efficient from a statistical point of view (p-value ≤ 0.05; coefficient of determination (r2) close to 1 and variation inflation factor (VIF) values PHB or CC. The tensile strength values of binary mixtures of LDPE lie in the range from 8.9 to 10 MPa. As some commercial grades of LDPE have mechanical strength in this range, it may be inferred that the addition of a certain amount of PHB or CC to LDPE may be considered as a possibility for obtaining LDPE based materials with increased susceptibility to biodegradation. The cubic model in pseudo components was selected for describe the flexural strength of the samples because it was the most adequate from a statistical point of view. However, the linear model in pseudo components was the most efficient to describe the flexural modulus

Optimization of palm oil extraction from Decanter cake of small crude palm oil mill by aqueous surfactant solution using RSM

Science.gov (United States)

Ahmadi Pirshahid, Shewa; Arirob, Wallop; Punsuvon, Vittaya

2018-04-01

The use of hexane to extract vegetable oil from oilseeds or seed cake is of growing concern due to its environmental impact such as its smelling and toxicity. In our method, used Response Surface Methodology (RSM) was applied to study the optimum condition of decanter cake obtained from small crude palm oil with aqueous surfactant solution. For the first time, we provide an optimum condition of preliminary study with decanter cake extraction to obtain the maximum of oil yield. The result from preliminary was further used in RSM study by using Central Composite Design (CCD) that consisted of thirty experiments. The effect of four independent variables: the concentration of Sodium Dodecyl Sulfate (SDS) as surfactant, temperature, the ratio by weight to volume of cake to surfactant solution and the amount of sodium chloride (NaCl) on dependent variables are studied. Data were analyzed using Design-Expert 8 software. The results showed that the optimum condition of decanter cake extraction were 0.016M of SDS solution concentration, 73°C of extraction temperature, 1:10 (g:ml) of the ratio of decanter cake to SDS solution and 2% (w/w) of NaCl amount. This condition gave 77.05% (w/w) oil yield. The chemical properties of the extracted palm oil from this aqueous surfactant extraction are further investigated compared with the hexane extraction. The obtained result showed that all properties of both extractions were nearly the same.

Assay of uranium in fused salt cake generated at the natural uranium metal fuel fabrication plants by gamma-ray spectrometry

International Nuclear Information System (INIS)

Kalsi, P.C.; Bhanu, A.U.; Sahoo, S.; Iyer, R.H.

1986-01-01

A passive gamma-ray spectroscopic method is employed for the assay of uranium in fused salt cake, a scrap produced at the natural uranium metal fuel fabrication plants. The method makes use of NaI(TI) detector coupled with a multichannel analyser. The 1 MeV gamma-ray of 238 U was used for the calibration. The calibration curve was made by counting synthetic mixtures made of U 3 O 8 powder, the heat treatment salt and iron in the form of fine powder. The uranium content in these synthetic mixtures was kept in the range of 1-11 per cent. 23 lots of the fused salt cake taken from three different batches of the salt cake were then analysed by this method. The uranium content of fused salt cake was found to be in the range of 1.70-11.43 per cent. To compare the gamma spectrometric results with a completely independent method, chemical analysis of all the fused salt cakes were also carried out. The NDA results were found to agree within ± 17 per cent with the chemical analysis results. (author)

Aspergillus and aflatoxin in groundnut (Arachis hypogaea L.) and groundnut cake in Eastern Ethiopia.

Science.gov (United States)

Mohammed, Abdi; Chala, Alemayehu; Dejene, Mashilla; Fininsa, Chemeda; Hoisington, David A; Sobolev, Victor S; Arias, Renee S

2016-12-01

This study was conducted to assess major Aspergillus species and aflatoxins associated with groundnut seeds and cake in Eastern Ethiopia and evaluate growers' management practices. A total of 160 groundnut seed samples from farmers' stores and 50 groundnut cake samples from cafe and restaurants were collected. Fungal isolation was done from groundnut seed samples. Aspergillus flavus was the dominant species followed by Aspergillus parasiticus. Aflatoxin analyses of groundnut seed samples were performed using ultra performance liquid chromatography; 22.5% and 41.3% of samples were positive, with total aflatoxin concentrations of 786 and 3135 ng g -1 from 2013/2014 and 2014/2015 samples, respectively. The level of specific aflatoxin concentration varied between 0.1 and 2526 ng g -1 for B 2 and B 1 , respectively. Among contaminated samples of groundnut cake, 68% exhibited aflatoxin concentration below 20 ng g -1 , while as high as 158 ng g -1 aflatoxin B 1 was recorded. The study confirms high contamination of groundnut products in East Ethiopia.

Ingestive behavior and physiological parameters of goats fed diets containing peanut cake from biodiesel.

Science.gov (United States)

Silva, Thadeu Mariniello; Oliveira, Ronaldo Lopes; do Nascimento Júnior, Nilton Guedes; de Pellegrini, Caius Barcellos; Trajano, Jaqueline da Silva; Rocha, Tiago Cunha; Bezerra, Leilson Rocha; Borja, Máikal Souza

2016-01-01

The experiment was conducted to evaluate the ingestive behavior and physiological parameters of confined goats fed peanut cake instead of soybean meal in their feed. We used 40 goats that were ¾ Boer, uncastrated, and 5 months of age on average, with an average initial weight of 15.6 ± 2.7 kg. The treatments consisted of diets with different levels of peanut cake replacing soybean meal in the concentrate (0.0, 33.33, 66.67, and 100%). The experimental design was completely randomized, with four treatments and ten repetitions. For the evaluation of feeding behavior, single animals were observed every 5 min for 24 h on 3 days. The physiological responses (respiratory rate; heart rate; rectal temperature, obtained with a rectal thermometer; and surface temperature) of the animals were evaluated at 09:00 and 15:00 h. The replacement of soybean meal with peanut cake did not change (P > 0.05) feeding behavior. The physiological parameters of the animals (P behavior or physiological parameters of confined ¾ Boer goats.

Significance of starch properties and quantity on sponge cake volume

Science.gov (United States)

We evaluated the qualitative and quantitative effects of wheat starch on sponge cake (SC) baking quality. Twenty wheat flours, including soft white and club wheat of normal, partial waxy and waxy endosperm, and hard wheat, were tested for amylose content, pasting properties, and SC baking quality. S...

The replacement value of groundnut cake with cooked Bambara ...

African Journals Online (AJOL)

Seventy five day-old Anak 2000 broiler chicks were randomly allotted to five dietary treatments 1, 2, 3, 4 and 5 in which groundnut cake (GNC) was replaced by cooked bambara groundnut meal (CBGM) at 0, 25, 50, 75 and 100% levels of inclusion for both starter and finisher phases. Replacement levels of cooked bambara ...

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

International Nuclear Information System (INIS)

Mellah, A.

1987-07-01

The different stages of the purification cycle of yellow-cakes have been studied thoroughly in order to obtain an ammonium uranyl carbonate (AUC) as an intermediate product of uranium dioxide (UO 2 ). The optimal parameters of yellow-cake dissolution, filtration, extraction by solvent, scrubbing and stripping were determined. An original program of thermodynamic calculation was developed for the determination of the free energies of yellow-cake dissolution reactions. Different numerical methods were used to determine the kinetic constant, the reaction order and correlation equations of uranyl nitrate density as a function of U and H + concentrations, before and after the extraction cycle. For the first time, Algerian filteraids were used for the filtration of uranyl nitrate solutions with satisfactory results. A laboratory designed installation enabled the precipitation of AUC by injection of ammonia and carbon dioxide gases. Interesting results have been obtained and further investigations should be carried out in order to optimize all the paremeters of the gas precipitation of AUC

Deliberation of arc plasma characteristics according to experimental results in a typical gas circuit-breaker

International Nuclear Information System (INIS)

Borghei, M.

2005-01-01

One of the industrial plasma applications is in the gas circuit breakers (GCB) and switching processes. During GCB operation and opening of its two contacts, current flows through of the inter-electrode medium (generally SF 6 or its mixture) and electric arc forms from the plasma that has been created between the contacts. The electric arc is a self-sustained discharge having low voltage drop and able to support great amplitudes of current. The technical basis of circuit breaker is: initiating arc plasma, flowing a large current, cooling it effectively to avoid re-ignition, and finally the transition from a well-conducting medium into insulating gas space in a very short time interval. In other words, for a successful interruption we need to know about power brought to the arc and that of removed. In this paper an attempt has been made to study, characterize and understand some arc behaviors such as arc conductance and its changes according to recorded current and voltage traces experimentally. From physical point of view, there are different phenomena that affect on arc behavior. According to methodology used here, we tried to understand some of arc behavior from experimental results and finally we extract some arc parameters. (author)

Paste pumping and deposition field trials and concepts on Syncrude's dewatered mature fine tailings MFT centrifuge cake

Energy Technology Data Exchange (ETDEWEB)

Lahaie, R. [Syncrude Canada Ltd., Edmonton, AB (Canada); Ahmed, I.; Labelle, M.; Brown, R. [Golder Paste Technology, Sudbury, ON (Canada)

2009-07-01

This presentation discussed a paste pumping and deposition field study conducted on dewatered mature fine tailings (MFT) located at Syncrude's Mildred Lake operation. Bench scale rheological examinations of centrifuge cakes and design field testing are used to determine the pumpability of MFT centrifuge cakes. The study included a transportation assessment for the conveyor and positive displacement pumps and pipelines, as well as geotechnical and environmental analyses of bulk materials. Flocculant optimization and centrifuge operational parameter assessments were conducted. Pressure differential and flow rate data were captured in the field studies in order to determine pipeline friction loss. The study showed that pipe friction factors can be obtained using the Bingham plastic model. A natural deposition angle was determined for the MFT centrifuged cake. The study showed that the cake must be sheared in order to reduce yield stress before pumping. It was concluded that displacement pumps can be used to reduced pipeline friction factors. tabs., figs.

Commercial cuts and chemical and sensory attributes of meat from crossbred Boer goats fed sunflower cake-based diets.

Science.gov (United States)

Oliveira, Ronaldo Lopes; Palmieri, Adriana Dantas; Carvalho, Silvana Teixeira; Leão, André Gustavo; de Abreu, Claudilene Lima; Ribeiro, Claudio Vaz Di Mambro; Pereira, Elzania Sales; de Carvalho, Gleidson Giordano Pinto; Bezerra, Leilson Rocha

2015-05-01

This study aimed to evaluate sunflower cake feed in commercial cut yields and chemical and sensory attributes of goat meat. Thirty-two castrated male goats were distributed in four levels (0, 8, 16 and 24%) of sunflower cake supplementation. The animals were slaughtered and the carcasses were placed in a cold chamber and sectioned into five anatomical regions corresponding to commercial cuts. Samples of the Longissimus lumborum muscle were analyzed for chemical composition and sensory quality. The chemical composition and pH were not affected by the treatments. The smell, taste and 'goatiness' of the aroma and flavor of the meat were also unaffected by the treatments. The appearance, tenderness and juiciness of the meat differed by treatment. The highest level (24%) of sunflower cake increased meat tenderness; however, according to the tasters there was reduced softness, although none of the samples were rejected by the tasters. Sunflower cake can be added to the diet at a level of up to 16% without altering the quantitative and qualitative attributes of the meat. © 2014 Japanese Society of Animal Science.

TESTING OF THE SECOND GENERATION SPINTEK ROTARY FILTER -11357

Energy Technology Data Exchange (ETDEWEB)

Herman, D.; Poirier, M.; Fowley, M.; Keefer, M.; Huff, T.

2011-02-02

up of filter cake on the disks and therefore the performance of the filter. The filter performed well with the simulant. Very little drop in production was noticed between the 5 and 10 wt% insoluble solids feed. Increasing to 15 wt% had a more pronounced impact due to the rheology of the feed. Acid cleaning was used to clean the filter disks in-situ and restore filtration rate to almost 90% of the initial clean disk rate. Eighty liters of 0.2 M nitric acid in conjunction with water rinses were used to clean the filter in less than 2 hours. Filter testing was completed after 1000 hours of operation were performed on the final filter assembly configuration. The total run time for the testing was over 1500 hours. At the end of the test, the sludge washing was performed successfully from approximately 5.6 M to less than 1 M sodium.

Prececal amino acid digestibility of soybean cake in fast- and slow-growing broiler chickens.

Science.gov (United States)

Ganzer, C; Siegert, W; Kluth, H; Bennewitz, J; Rodehutscord, M

2017-08-01

The objective of the present study was to determine whether there are differences in prececal amino acid digestibility between commonly used slow- and fast-growing broiler strains when the regression approach is applied. ISA J-275 and Ross 308 were selected as common representatives of slow- and fast-growing broiler strains, respectively. The experimental diets with soybean cake at levels of 0, 100, and 200 g/kg were offered for ad libitum consumption between 22 and 29 d post-hatch. Titanium dioxide was used as an indigestible marker. Each treatment was tested with six pens comprising 10 birds each. Digesta samples were collected on a pen basis from the distal two-thirds of the intestine section between Meckel's diverticulum and 2 cm anterior to the ileocecal-colonic junction. The prececal amino acid digestibility of soybean cake was calculated by linear regression simultaneously for both strains. There was no significant interaction between broiler strain and inclusion level of soybean cake with respect to the prececal CP and amino acid digestibility of complete diets; there was a significant strain effect for 5 out of the 16 measured amino acids. The prececal CP and amino acid digestibility of soybean cake did not differ significantly between strains and was numerically almost identical. The results of the present study provide evidence of the transferability between broiler strains of prececal amino acid digestibility data, determined using the regression approach, thus improving the accuracy of diet formulation without drawbacks. © 2017 Poultry Science Association Inc.

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

Directory of Open Access Journals (Sweden)

Sumitra Ramachandran

2004-06-01

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

Biodiesel and biohydrogen production from cotton-seed cake in biorefinery concept

NARCIS (Netherlands)

Panagiotopoulos, I.A.; Pasias, S.; Bakker, R.R.C.; Vrije, de G.J.; Papayannakos, N.; Claassen, P.A.M.; Koukios, E.G.

2013-01-01

Biodiesel production from cotton-seed cake (CSC) and the pretreatment of the remaining biomass for dark fermentative hydrogen production was investigated. The direct conversion to biodiesel with alkali free fatty acids neutralization pretreatment and alkali transesterification resulted in a

Evaluation of In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs

Directory of Open Access Journals (Sweden)

Przygodzka Małgorzata

2015-09-01

Full Text Available In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs, and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity were addressed. The cakes were based on rye flour substituted by light buckwheat flour or flour from roasted buckwheat groats at 30% level, and were produced with or without dough fermentation step. The inhibitory effect against AGEs formation was studied in bovine serum albumin (BSA-glucose and BSA-methylglyoxal (MGO systems. The antioxidant capacity was measured by 2,2-diphenyl- -1-picrylhydrazyl (DPPH and cyclic voltammetry (CV, rutin and D-chiro-inositol contents by HPLC and total phenolics (TPC by spectrophotometric assays. The study showed the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage. The results of the inhibitory activity were highly correlated in two applied model systems. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidant properties. The correlation studies showed that the inhibitory effects of rye-buckwheat ginger cakes produced with dough fermentation step and enhanced with rutin against formation of AGEs were highly correlated with TPC, rutin and D-chiro-inositol contents, and antioxidant capacity. Moreover, the effect of rutin enrichment was clearly seen in cakes obtained with dough fermentation step, even the inhibitory activity was slightly lower as compared to the cakes produced without dough fermentation.

Comparative study on precipitation methods of yellow-cake from acid leachate of rock phosphate and Its purification

International Nuclear Information System (INIS)

Abow Slama, E. H. Y.

2009-05-01

This study was carried-out to leach uranium from rock phosphate using sulphuric acid in presences of potassium chlorate as an oxidant and to investigate the relative purity of different forms of yellow cakes produced with ammonia ((NH 4 ) 2 U 2 O 7 ), magnesia (UO 3 .xH 2 O) and sodium hydroxide (Na 2 U 2 O 7 ) as precipitants, as well as purification of the products with TBP extraction and matching its impurity levels with specification of the commercial products. Alpha-particle spectrometry was for used for determination of activity concentration of uranium isotopes (''2''3''4U and ''2''3''8U) in rock phosphate, resulting green phosphoric acid solution, and in different forms of the yellow cake from which the equivalent mass concentration of uranium was deduced. Likewise, AAS was used for determination of impurities (Pb, Ni, Cd, Fe, Zn, Mn, and Cu). On the average, the activity concentration of uranium in the rock phosphate was 1468±979 Bq/Kg (119.38±79.66 ppm), and 711±252 Bq/L (57.85±20.46 ppm) in the resulting green solution with corresponding percent of dissolution amounting to 48% which is considered low indicating that the experimental conditions (i.e. dissolution container, temperature, PH, retention time) were not optimal. However, the isotopic ratio (''2''3''4U, ''2''3''8U) in all stages of hydrometallurgical process was not much different from unity indicating lack of fractionation. Crude yellow cakes (hydrate uranium trioxide, ammonium diuranate and sodium diuranate) were precipitated from the green solutions prior to separation of iron and once after iron separation. Although, iron was tested using bipyridine and SCN, it was found in all types of crude samples analyzed this might be attributed to either the quality of the reagent used or inhibition of Fe present in the solution by stronger complexing agent. Uranium mass concentration in crude yellow cakes precipitated before iron separation was found following the order: UO 3 .xH 2 O

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

Directory of Open Access Journals (Sweden)

André Soares de Oliveira

2012-06-01

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

A review of United States yellow cake precipitation practice

International Nuclear Information System (INIS)

Litz, J.E.; Coleman, R.B.

1980-01-01

The various process flowsheets used to produce concentrated uranium solutions are reviewed. The choices of flowsheets are affected by ore alkalinity, uranium mineralization, and the impurities solubilized during leaching. The techniques used to precipitate yellow cake from concentrated uranium solutions are reviewed. Consideration is given to precipitation chemistry, reagent requirements, and process equipment and costs for precipitation, dewatering, drying and calcining. (author)

Rapid establishment of phenol- and quinoline-degrading consortia driven by the scoured cake layer in an anaerobic baffled ceramic membrane bioreactor.

Science.gov (United States)

Wang, Wei; Wang, Shun; Ren, Xuesong; Hu, Zhenhu; Yuan, Shoujun

2017-11-01

Although toxic and refractory organics, such as phenol and quinoline, are decomposed by anaerobic bacteria, the establishment of specific degrading consortia is a relatively slow process. An anaerobic membrane bioreactor allows for complete biomass retention that can aid the establishment of phenol- and quinoline-degrading consortia. In this study, the anaerobic digestion of phenol (500 mg L -1 ) and quinoline (50 mg L -1 ) was investigated using an anaerobic baffled ceramic membrane bioreactor (ABCMBR). The results showed that, within 30 days, 99% of phenol, 98% of quinoline and 88% of chemical oxygen demand (COD) were removed. The substrate utilisation rates of the cake layer for phenol and quinoline, and specific methanogenic activity of the cake layer, were 7.58 mg phenol g -1  mixed liquor volatile suspended solids (MLVSS) day -1 , 8.23 mg quinoline g -1  MLVSS day -1 and 0.55 g COD CH4  g -1  MLVSS day -1 , respectively. The contribution of the cake layer to the removals of phenol and quinoline was extremely underestimated because the uncounted scoured cake layer was disregarded. Syntrophus was the key population for phenol and quinoline degradation, and it was more abundant in the cake layer than in the bulk sludge. The highly active scattered cake layer sped up the establishment of phenol- and quinoline-degrading consortia in the ABCMBR.

Investigations into the penetration and pressure drop of HEPA filter media during loading with submicron particle aerosols at high concentrations

International Nuclear Information System (INIS)

Leibold, H; Wilhelm, J.G.

1991-01-01

High Efficiency Particulate Air (HEPA) filters are typically employed in particle removal and retention within the air cleaning systems of clean rooms in the pharmaceutical, nuclear and semiconductor industries for dust concentrations of some μg/m 3 . Their extremely high removal efficiencies for submicron particles make them attractive candidates in complying with increasingly lower emission limits for industrial processes that involve dust concentrations of up to several g/m 3 . Cost-effective operation under such conditions requires the filter units to be recleanable. The recleanability of HEPA filter media depends not only on the operating conditions during the cleaning process but also on the filtration conditions during particle loading. The structure and location of the particles captured by the glass fiber matrix greatly affect the degree to which they can be subsequently dislodged and removed from the filter medium. Changes in filtration efficiency with service time for various particle diameters in the critical submicron size range, as well as the effects of filtration velocity on the increase in pressure drop, are important criteria with regard to recleaning HEPA filter units. Of special significance for the recleanability of HEPA filter media is knowledge of how operating conditions affect dust cake formation. (author)

Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake.

Science.gov (United States)

Belghith-Fendri, Lilia; Chaari, Fatma; Kallel, Fatma; Zouari-Ellouzi, Soumaya; Ghorbel, Raoudha; Besbes, Souhail; Ellouz-Chaabouni, Semia; Ghribi-Aydi, Dhouha

2016-10-01

Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by-products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by-products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L * and a * color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes. © 2016 Institute of Food Technologists®.

Research on Improving Low Rank Coal Caking Ability by Moderate Hydrogenation

Science.gov (United States)

Huang, Peng

2017-12-01

The hydrogenation test of low metamorphic coal was carried out by using a continuous hydrogen reactor at the temperature of (350-400)°C and the initial hydrogen pressure of 3 ~ 6Mpa. The purpose of the experiment was to increase the caking property, and the heating time was controlled from 30 to 50min. The test results show that the mild hydrogenation test, no adhesion of low metamorphic coal can be transformed into a product having adhesion, oxygen elements in coal have good removal, the calorific value of the product has been improved significantly and coal particles during pyrolysis, swelling, catalyst, hydrogenation, structural changes and the combined effects of particles a new component formed between financial and is a major cause of coal caking enhancement and lithofacies change, coal blending test showed that the product can be used effectively in the coking industry.

Presence of Fe-Al binary oxide adsorbent cake layer in ceramic membrane filtration and their impact for removal of HA and BSA.

Science.gov (United States)

Kim, Kyung-Jo; Jang, Am

2018-04-01

To enhance the removal of natural organic matter (NOM) in ceramic (Ce) membrane filtration, an iron-aluminum binary oxide (FAO) was applied to the ceramic membrane surface as the adsorbent cake layer, and it was compared with heated aluminum oxide (HAO) for the evaluation of the control of NOM. Both the HAO and FAO adsorbent cake layers efficiently removed the NOM regardless of NOM's hydrophobic/hydrophilic characteristics, and the dissolved organic carbon (DOC) removal in NOM for FAO was 1-1.12 times greater than that for HAO, which means FAO was more efficient in the removal of DOC in NOM. FAO (0.03 μm), which is smaller in size than HAO (0.4 μm), had greater flux reduction than HAO. The flux reduction increased as the filtration proceeded because most of the organic foulants (colloid/particles and soluble NOM) were captured by the adsorbent cake layer, which caused fouling between the membrane surface and the adsorbent cake layer. However, no chemically irreversible fouling was observed on the Ce membrane at the end of the FAO adsorbent cake layer filtration. This means that a stable adsorbent cake layer by FAO formed on the Ce membrane, and that the reduced pure water flux of the Ce membrane, resulting from the NOM fouling, can easily be recovered through physicochemical cleaning. Copyright © 2018 Elsevier Ltd. All rights reserved.

Nutritional evaluation of fermented palm kernel cake using red tilapia

African Journals Online (AJOL)

The use of palm kernel cake (PKC) and other plant residues in fish feeding especially under extensive aquaculture have been in practice for a long time. On the other hand, the use of microbial-based feedstuff is increasing. In this study, the performance of red tilapia raised on Trichoderma longibrachiatum fermented PKC ...

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

Energy Technology Data Exchange (ETDEWEB)

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

2014-07-01

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

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

OpenAIRE

Mahsa Hojjatoleslami; Mohammad Hossain Azizi

2015-01-01

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

Effects of alagebrium, an advanced glycation endproduct breaker, on exercise tolerance and cardiac function in patients with chronic heart failure

NARCIS (Netherlands)