CONSTRUCTION OF YEAST STRAINS FOR THE PRODUCTION OF LOW-CARBOHYDRATE BEER

By way of somatic hybridization of a lager brewing strain with Saccharomyces diastaticus, a hybrid was constructed, which is suitable for the production of low carbohydrate beer. The hybrid character of the fusion product was confirmed by physiological tests and segregation analyses, as well as, on a molecular basis, by OFAGE (TAFE) and Ty-hybridization.     

Phase Transitions of Wheat Starch-Water Systems Containing Polydextrose

Equivalent concentrations of polydextrose and sucrose had similar effects on phase transitions of wheat starch-water systems. Onset and peak gelatinization temperatures were increased similarly with the two solutes. This was true with varied water:starch ratios, varied concentrations of solute, and for batters prepared with the two solutes. Acesulfame K, cyclamate, and saccharin at low levels, as might be used in food products, had little effect on phase transitions of starch-water-solute systems.     

Formulation and Processing of a Heat Stable Calcium-fortified Soy Milk

Calcium-fortified soy milk (200 mg/100g) was formulated by adding water (85–90°C) full-fat soy flour (10%), sucrose (2.75%) and soy protein isolate (2.25%). Following homogenization, the blend was twice clarified and pasteurized at 65°C/30 min before refrigeration. Samples of the soy milk (45°C) were adjusted to pH 8 before adding calcium lactogluconate (1.55%) and varying amounts of sodium hexametaphosphate or potassium citrate. Samples with 1.25% potassium citrate the best heat stability. For successful calcium fortification, it is recommended to maintain a calcium-to-protein ratio < 38 mg/g and to use an appropriate sequestering agent at a molar ratio of 0.8/mole calcium.     

Volume change during the solidification of SG iron: comparison between experimental results and simulation

In order to understand the shrinkage behaviour of spheroidal graphite (SG) iron during solidification, a volume change kinetic model was set up to simulate the volume change during the eutectic solidification, which was presented in an earlier paper. Furthermore in the present work experiments were carried out for comparison with theoretical prediction. The microstructure of the mushy zone during the solidification of SG cast iron was obtained by the quenching method and analysed by normal metallography and image analysis. The results show that the mushy zone exists in front of the interface between the liquid and the solid. The study by quantitative stereology shows that the graphite fraction in the mushy zone has the same trend as that of the theoretical prediction and the silicon content in cast iron strongly influences graphitization during the solidification. A heat-transfer model to stimulate the heat transfer of the experimental apparatus was developed. A modified Rappaz’s model was used to simulate the eutectic growth under fully equilibrium conditions. The theoretical prediction has been compared with the experimental results, and found to be in good agreement with each other. This revised version was published online in November 2006 with corrections to the Cover Date.     

EFFECTS OF PREFRY DRYING METHODS ON THE QUALITY OF DEEP FAT FRIED ONION SLICES

Deep fat fried onion slices are used widely as a condiment for hot-dogs and other types of bread and meat combinations in Denmark, Netherlands and Germany. Since there is a consumer demand for food products, high in both sensory and nutritional quality, the effect of prefry drying on the oil content and the color of the fried product was investigated. In order to reduce the oil content in the fried product, raw sliced onions were prefry dried by (1) hot air in a forced air convection oven, (2) microwaving in an oven with a conveyor belt, or (3) freeze dried. For each of the three methods a series of eight batches ranging from 13–30 % dry matter content in the raw onions were obtained. The product that was dried by hot air before frying was lighter than the product prefry dried by microwaving. The product of the freeze dried material was heterogeneous, and the results were excluded. The fried product from dried raw onions, showed the moisture content to be independent of the manipulated dry matter content. The oil content was reduced from about 55% to about 49%, as a result of increasing the dry matter content; however the surface color became darker (L-value was reduced about 6 point).     

有限负压下熔体硅中磷的挥发去除(英文)

对有限负压下熔体硅中磷的挥发去除进行研究。采用电子级硅配制Si-P合金,并采用GD-MS来检测实验前后硅中的磷含量。理论计算结果表明:在有限负压下,硅中的磷以P和P2的气体形式从熔体硅中挥发。实验结果显示:在温度1873K、真空度0.6-0.8Pa、熔炼3600s的条件下,熔体硅中的磷从0.046%(460ppmw)下降到0.001%(10ppmw)。实验结果与理论结果一致表明:当熔体硅中磷的含量大且炉腔内气压相对较高时,磷的去除与气压高度相关;而当炉腔气压很低时,磷的去除基本与气压无关。原因是在相对高磷含量的熔体硅中,磷主要以P2气体的形式挥发;在磷含量较低时,磷主要以单原子气体P的形式挥发。     

Production of agglomerated fat-filled milk powder

The production of fat-filled milk powder as an agglomerated product and the determining factors for wettability and flow properties are discussed. The melting point of the used fat with its effect on the content of free fat in the milk powder is examined with the importance of homogenization of the concentrate emphasized. Results are considered of a modified method of agglomerating fat-filled milk powder and figures given showing the influence of inlet and outlet temperatures on milk powder, also a flow diagram of spray drying plant for production of agglomerated fat-filled milk powder. (Editor's summary)