Influence of Edible Films upon the Moisture Loss and Microstructure of Dietetic Sucrose-Free Sponge Cakes during Storage

The kinetics of changes in the bound water content in dietetic sucrose-free sponge cakes (DC) during storage was investigated. The effect of edible films of polymyxan, pectin, xanthan, and carboxymethylcellulose upon this kinetics was also investigated. The quantitative changes in both states of water (slightly bound water and strongly bound water) were registered by combined dynamic analysis (thermogravimetry analysis, TGA, and differential thermal analysis, DTA). The moisture changes in DC crumb were analyzed by drying out to constant mass. The rate constants were determined according the equation q = q_oe^-kt. The values of rate constants 'k', in day^-1, concerning the different edible films were as follows: for crumb moisture is (8.00 ≤ k ≤ 12.47) × 10^-3, for bound water is (3.07 ≤ k_w ≤ 6.26) × 10^-2, for slightly bound water is (4.22 ≤ k₁ ≤ 8.49) × 10^-2 and for strongly bound water is (2.02 ≤ k₂ ≤ 5.62) × 10^-2 as compared to 18.53 × 10^-3, 7.16 × 10^-2, 9.04 × 10^-2, and 5.36 × 10^-2 in the uncovered DC, respectively. The best water-retaining effect in respect to crumb moisture during storage was ascertained in the use of polymyxan and xanthan films. The lowest rate constant values for bound water and its two states were measured for DC covered with pectin. The relation between the kinetics of both bound water states during storage and ageing of the crumb of DC covered with different edible films and the crumb microstructure was represented. By means of scanning electron microscope was read the smallest change in crumb microstructure of pectin-covered DC on the sixth day of storage.     

Porosity distribution in highly compressible cake: Experimental and theoretical verification of the dense skin

The rate of filtration and the water content of cake are influenced by the existence of a dense skin in a highly compressible cake. The phenomenon of the dense skin has been rarely studied, and its existence has not been verified experimentally. In this study, the porosity variation in a very compressible cake is measured by using a new experimental apparatus, and with this the existence of dense skin has been established experimentally. ‘Unified theory on solid-liquid separation’, a recently developed theory, is utilized for calculating the porosity variation in a very compressible cake.     

饼形大锻件成形时的尺寸变化关系

本文推导出了饼形大镦件成形时的尺寸变化关系式,可指导锻压工人正确控制饼形件的镦粗成形,也可做为工艺员减少饼形件余量及公差的依据,对节能节材很有意义。     

Dewatering of Sewage Sludge

Dewatering of sewage sludges is usually carried out using belt filter presses or centrifuges. The ability to remove water from sludges by mechanical dewatering is a property of both the sludge and the equipment used for dewatering. Newer high-solids centrifuges can remove more water than a belt press but require a higher chemical conditioning dose. The Gt value, the product of the mean velocity gradient and the shear time, has been found to be a useful parameter for characterizing the shear in mechanical dewatering equipment. Dewatering can be considered a two-step process, filtration followed by expression. The expression step is the most important of these and the benefits of various sludge processing techniques and conditioning chemical types remains a fruitful area of research.     

Approach from physicochemical aspects in membrane filtration

In membrane filtration, solution environment factors such as pH and solvent density are important in controlling the filtration rate and the rejection of the particles and/or the macromolecules. The filtration rate and the rejection in membrane filtration have been investigated from physicochemical aspects. It was shown that the properties of the filter cake formed on the membrane surface play a vital role in determining the filtration rate in mem-brane filtration. It was clearly demonstrated that such filtration behaviors as the filtration rate and the rejection are highly dependent on the electrical nature of the particles and/or the macromolecules. Furthermore, it was shown that the solvent density ρ has a large effect on the steady filtration rate in upward ultrafiltration.     

A unified theory on solid-liquid separation: Filtration, expression, sedimentation, filtration by centrifugal force, and cross flow filtration

Based upon a new conception that the solid compressive pressure on a cake surface is not null, almost of all solid-liquid separation operations have been re-examined. For cake filtration, the phenomenon caused by the solid compressive pressure on a cake surface is discussed for thin cake. New expression and hindered sed-imentation theories are developed by above new conception using Darcy’s equation. Application of the new conception to centrifugal filtration and tangential filtration is also discussed. Above results lead to the conclusion that cake filtration, expression, hindered sedimentation, centrifugal filtration and tangential filtration can be described with a unified theory, and the main difference between the operations is only the boundary condition of cake.     

在矿浆过滤预处理中表面活性剂的应用

针对钼矿的基本物性,筛选合适的表面活性剂,进行钼矿浆过滤条件的试验研究。结果表明,钼矿浆中加入合适的表面活性剂后,增加了滤饼厚度,降低了滤饼湿含量,提高了对矿浆的处理能力。     

A new procedure for determining specific filter cake resistance from filtration data

A new procedure has been developed for the determination of specific filter cake resistance from experimental filtration data. Unlike the conventional procedure which treats constant-pressure filtration data through the t/V vs. V plot and yields a single value of the average specific cake resistance (α_av) from a given experiment, this new procedure allows the establishment of the relationship of α_av vs. the cake compressive stress (p_s) over a range of p_s values. Results from the new procedures were compared with those obtained from the procedure based on the t/V vs. V plot as well as those from compression-permeability (C-P) measurements. Discussions on the possible improvement of the new procedure are also presented.     

Avoiding filter cake cracking: Influence of consolidation on desaturation characteristics

In cake filtration processes with an air-blowing step, cracking is an undesirable phenomenon as it leads to deterioration of the filtration process by highly increasing gas throughput. This leads to higher residual moisture if the pressure difference cannot be maintained and an increase in overall cost. Crack formation can be avoided by compacting the filter cake before desaturation. While this action will make the separation process applicable by highly reducing gas consumption, there are also potential negative effects. Compaction increases filter cake resistance and might therefore slow down desaturation kinetics. Therefore, the authors investigated how the filter cake characteristics governing desaturation change from the nonconsolidated to the consolidated state of the filter cake and compared these findings to the actual dewatering kinetics. The results showed that for the case where cracking could be oppressed, dewatering kinetics of the consolidated cake are actually faster than for the nonconsolidated cake, despite higher resistance of the consolidated cake. Thus, compaction is an appropriate action when dealing with filter cake cracking.     

The Effect of Addition of High-Melting Monoacylglycerol and Candelilla Wax on Pea and Faba Bean Protein Foam-Templated Oleogelation

Use of oleogels prepared from hydrocolloids has recently gained considerable attention as an alternative for trans and saturated fats. Lately, pulse proteins such as faba bean protein and pea protein have been successfully used to prepare oleogels using a foam-templated approach. Although the pulse proteins are healthy oleogelators, high oil loss and low quality of cake baked using pulse protein-stabilized oleogels due to its poor rheological properties challenged its use. The present study explored whether the addition of small amount of high-melting monoglyceride (MAG) or candelilla wax (CW) can be used to improve the oil binding capacity, rheological properties, and baking qualities of pulse protein-stabilized oleogels composed of 5% faba bean or pea protein concentrate with 0.25% xanthan gum foams. Different concentrations (0.5–3%) of MAG or CW were dissolved in canola oil at 80 °C, followed by addition into the freeze-dried protein-polysaccharide foams (pH 7) and quickly transferred to a refrigerator to facilitate the formation of oleogels. The crystallized additives were found to be reinforcing the protein foam network in the oleogels. With increase in concentration of CW and MAG, the oil binding capacity, firmness, cohesiveness, and storage moduli of the oleogels were increased. Oleogels with and without MAG or CW were then characterized and tested for their performance as a shortening replacer in model baked cakes. Findings showed improved textural properties of cake upon addition of MAG in the foam-templated oleogels, however, compared to the shortening, negative effect on cake hardness and chewiness was still observed with the oleogels.