Enzymatische Prozesse bei der Verarbeitung von Kartoffeln

Enzymatic Processes in the Processing of Potatoes. The enzymatically convertable components of potatoes – starch, protein, fibres and pectins – are presented and especially the application of amylases (bacterial α-amylase, glucoamylase) in liquefaction and saccharification of pure potato starch, in direct enzymatic saccharification of potatoes and in the potato distillery is demonstrated. The use of bacterial α-amylase is also recommended for production of potato juice with dietetic effectiveness and in a quite new process for the conversion of wastes from convenient product plants (chips, pommes frites). The latter enables optimal results in pig-breeding or alternatively in obtaining of potable resp. power alcohol. Finally some other results in the treatment of potato pulp – waste material from potato starch manufacture – with pectinases, cellulases and amylases are given and the possibilities to modify potato protein described.     

Über die Technologie der Verarbeitung von Maisgrits zu Stärke

On the Technology of Processing of Maize Grits to Starch. At the production of maize products of a low fat content, such as corn flakes or brewery grits, there results on principle a very fatty maize grit of a farinaceous structure in a quantity of 12 to 30 % which is hard to sell. From these waste grits there can be manufactured a quality starch, which complies with the quality designations with regard to protein, fat, ash, and viscosity. The process newly developed and applied for a patent was tested in an existing factory. By means of an intensive steeping the steeping time can be reduced to 1/4 to 1/3 of the normal maize steeping time. The steeping water is separated free of starch by means of a special decanter. The fat content of the steeped maize grit reduces thereby down to 1/8 of the original value. The steeped maize grit is ground and the resulting milk is treated further like in a normal starch factory, at which the separation of husks and germs is eliminated. The process enables maize mills to process also soft sorts of maize such as a German maize. In this case there results at the dry grinding a high yield of fine, fatty waste grits. Without further processing to starch the grinding of soft sorts of maize would, therefore, be uneconomical.     

Die Bedeutung von Sterilisationswerten für das Ultrahocherhitzen von Milch

The signification of sterilization values for UHT-heating of milk Since the beginning of the 1920's the sterilization value F₀ (F-value), which depends on the destruction of spores of Clostridium botulinum, has been used for evaluating the microbiological efficiency of sterilization processes. In 1980 milk-specific F-values based on the chemical changes of the content of milk ingredients were used to evaluate the UHT process for the first time. All ingredients of milk, which follow a linear reduction- or formation-curve in a half-logarithm temperature-time-diagram as a result of UHT-heat treatment, could be used to calculate the various different F-values. Systematic investigations for numerous milk ingredients have shown that this is indeed the case. Because the destruction curves for microorganism are steeper than those for chemical reactions of milk ingredients, it is possible to optimize UHT-processes in respect of necessary microbiological destruction and minimum change of the product. The basics for calculating sterilization values and for evaluating the dimension of microbiological destruction and chemical change of milk ingredients will be discussed in this review.     

Verbesserte Flutenrinnen-Versuchsanlage für die Stärke-Klebertrennung von Mais

Improved Starch Settling Tables Test Plant for the Laboratory Separation of Starch and Gluten of Maize. An apparatus for separation of starch and gluten as part of the laboratory determination of the processing value of maize for wetmilling is described. The apparatus consists of a mobile chassis and a starch settling tables-plant with collimating equipment which guarantees fast readiness for operation and precise adjustment of the incline of the settling tables and thus high reproducibility of test results.     

Die Herstellung von Spanplatten aus unkonventionellen Rohstoffen

In the coming decade, nonconventional raw materials will have to be utilized differently, mainly because of reasons of economy. Regions with minor supply of raw material and cheap energy will have to use the raw materials discussed and tested in the present investigation. In regions whose energy resources are limited, whose supply of raw wood, however, is utilizable, straw e.g. will have to be used as fuel to save expensive primary energy and raw materials for adhesives. In addition to the raw materials alfa grass, bagasse, and cotton stems, which are being used already industrially, giant grass and bamboo might present a real chance for saving raw material on a world-wide scale.     

Neue Erkenntnisse über die Gewinnung von Kartoffelprotein für die menschliche Ernährung

Novel Experiences in the Recovery of Potato Protein for Human Consumption . First process steps of the production of potato juice are especially important for quality of the obtained potato protein. In order to retain the high physiological value of native potato proteins, activity of the polyphenol oxidases in the potato, which is responsible for oxidation of the sensitive protein components, was carefully eliminated. By means of working in a closed system interference of air oxygen could be inhibited, and without any admixture of foreign substances a heat coagulated protein was produced which had a light colour and a pure neutral taste. Possibilities for use in food were examined. Best results up to now have been obtained with potatoimprovement-products. A novel developed protein-dumpling-formula was neutral in taste.     

Die Verwendung von Klebern bei der Verarbeitung von Holzfaserplatten

Ohne Zusammenfassung