In this study,the polyurethanes(PU)were synthesized from 4,4′-methylene diphenyl diisocyanate and biobased ethoxylated castor oil or one to one mixture of ethoxylated and neat castor oil by direct mixing method.Utili...In this study,the polyurethanes(PU)were synthesized from 4,4′-methylene diphenyl diisocyanate and biobased ethoxylated castor oil or one to one mixture of ethoxylated and neat castor oil by direct mixing method.Utilization of ethoxylated castor oil increases tensile strength of PU up to 2.75 times(from3.2 to 8.8MPa),compared to PU based on neat castor oil.The PU composites filed with birch flour,diatomite and their mixture were prepared using home-made dissolver with cutter-shaped attachment at the speed of 1500 min−1.The tensile strength of PU composites filled with birch flour increases up to two time at loading 5–30 wt.%.Application of combined birch flour/diatomite additives has similar effect.The tensile strength of PU composites based on one to one mixture of ethoxylated and neat castor oil and filled with birch flour or combined birch flour/diatomite additives increases sharply up to 16–17 fold(up to 18.1 MPa).The birch flour and diatomite wellsoaked polymer matrix.The main factor determining mechanical performance is the morphology of PU samples and composites.Formation of ordered lamella-like structure of amorphous phase of PU matrix leads to an increase in mechanical performance and glass transition temperatures.Formation of disordered unstructured soft phase of starting PU leads to a decline of these functional properties.展开更多
The objective of this research was to investigate the effect of Malva nut gum （MG） replacement on the pasting characteristics and freeze-thaw stability of wheat, rice or waxy rice flours. Pasting properties and free...The objective of this research was to investigate the effect of Malva nut gum （MG） replacement on the pasting characteristics and freeze-thaw stability of wheat, rice or waxy rice flours. Pasting properties and freeze-thaw stability of different flours incorporated with 0, 0.5%, 1%, 2%, 3% and 5% of MG were investigated. Pasting temperature （60 ℃-87 ℃） of the pastes significantly decreased with increasing of MG content for wheat and rice flours, but had no significant effect for waxy rice flour. Incorporation of MG into all flours significantly elevated the peak viscosity by about 0.9-2.6 folds when compared to non-MG samples. Hot paste viscosity, breakdown and final viscosity for all flour mixtures significantly increased with increasing of MG which ranged from 81-427, 37-559 and 152-463 RVU, respectively. Freeze-thaw stability measurement demonstrated that higher level of MG in wheat and rice gel mixtures could decrease syneresis. However, MG had no effect on syneresis of waxy rice gel. Presence of MG in flours alters the pasting properties and syneresis effect. It is suggested that higher viscosity and lower syneresis of gels could be modified by MG.展开更多
Chinese bamboo flour was chemically modified by acetylation with acetic anhydride by using trichloroacetic acid as an activation agent and the optimized condition for acetylation of bamboo flour was determined as the ...Chinese bamboo flour was chemically modified by acetylation with acetic anhydride by using trichloroacetic acid as an activation agent and the optimized condition for acetylation of bamboo flour was determined as the trichloroacetic acid amount 6.0 g per 1.5-g bamboo flour, ultrasosonication duration 40 min and the reaction time 1 h at 65℃. The composition, microstructure and thermal behavior of acetylated bamboo flour were preliminarily characterized by FT-IR, DSC and SEM etc. The acetylated bamboo flour can be molded into sheets at 130℃ and 10 MPa, indicating the modified bamboo flour possesses thermalplastic performance.展开更多
The effect of maleic anhydride grafted styrene-ethylene- buty-lene-styrene block copolymer （SEBS-g-MAH） and in-situ grafting MAH on mechanical, dynamic mechanical properties of wood flour/recycled plastic blends com...The effect of maleic anhydride grafted styrene-ethylene- buty-lene-styrene block copolymer （SEBS-g-MAH） and in-situ grafting MAH on mechanical, dynamic mechanical properties of wood flour/recycled plastic blends composites was investigated. Recycled plastic polypro-pylene （PP）, high-density polyethylene （HDPE） and polystyrene （PS）, were mixed with wood flour in a high speed blender and then extruded by a twin/single screw tandem extruder system to form wood flour/recycled plastic blends composites. Results show that the impact properties of the composites were improved more significantly by using SEBS-g-MAH compatibilizer than by using the mixtures of MAH and DCP via reactive blending in situ. However, contrary results were ob-served on the tensile and flexural properties of the corresponding com-posites. In General, the mechanical properties of composites made from recycled plastic blends were inferior to those made from virgin plastic blends, especially in elongation break. The morphological study verified that the interfacial adhesion or the compatibility of plastic blends with wood flour was improved by adding SEBS-g-MAH or in-situ grafting MAH. A better interfacial bonding between PP, HDPE, PS and wood flour was obtained by in-situ grafting MAH than the addition of SEBS-g-MAH. In-situ grafting MAH can be considered as a potential way of increasing the interfacial compatibility between plastic blends and wood flour. The storage modulus and damping factor of composites were also characterized through dynamic mechanical analysis （DMA）.展开更多
This paper introduced the definition and importance of combination of sta-ple food. With broad bean nutrition flour as a sample, the preparation of the combi-nation of staple food was also described. In addition, the ...This paper introduced the definition and importance of combination of sta-ple food. With broad bean nutrition flour as a sample, the preparation of the combi-nation of staple food was also described. In addition, the main nutritional value of broad bean nutrition flour was introduced. Compared with those of other single flours, the nutritional value of broad bean nutrition flour was improved. Moreover, the nutrients in the broad bean nutrition flour would not be destroyed during the processing and preparation of staple food, and the processed steamed bread and raw noodle are more characteristic. The application value and prospects of broad bean nutrition flour, as a combination of staple food, were further discussed.展开更多
High-quality rice flour is the foundation for the production of various rice-based products.Milling is an essential step in obtaining rice flour,during which significant changes occur in the physicochemical and qualit...High-quality rice flour is the foundation for the production of various rice-based products.Milling is an essential step in obtaining rice flour,during which significant changes occur in the physicochemical and quality characteristics of the flour.Although rice flour obtained through mainstream wet milling methods exhibits superior quality,low production efficiency and wastewater discharge limit the development of the industry.Dry milling,on the other hand,conserves water resources,but adversely affects flour performance due to excessive heat generation.As an emerging powder-making technique,semi-dry milling offers a promising solution by enhancing flour quality and reducing environmental impact.This is achieved by minimizing soaking time through hot air treatment while reducing mechanical energy consumption to reach saturated water absorption levels.However,continuous production remains a challenge.This comprehensive review summarizes the effects of various milling technologies on rice flour properties and product qualities.It also discusses key control indicators and technical considerations for rice flour processing equipment and processes.展开更多
When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing c...When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing companies. Potato whole flour has high nutritional value and may be regarded as beneficial to human health and fitness. In addition to the direct use of potato whole flour,it can also be used as added ingredients into other food products. This study summarizes and analyzes the processing technology of potato whole flour and its application in noodle products.展开更多
In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and...In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and characters of stretched noodle,in order to explore relationship of milling flour quality with quality property of Xinjiang spring wheat and with processing quality of Xinjiang hand-stretched noodle,which provides theoretical references for improvement of Xinjiang spring wheat cultivars,breeding of specific cultivars（for Xinjiang stretched noodles）,and advancement of stretched noodles.The results indicated that flour color is dominant among flour quality properties of Xinjiang spring wheat,which is of significant correlation with processing quality of stretched noodles.Therefore,in quality improvement of Xinjiang stretched noodles,flour yield of Xinjiang wheat should be enhanced and ash content and damaged starch should be reduced in order to improve quality of flour and stretched noodles from Xinjiang spring wheat.The indices of milling flours for Xinjiang stretched noodles are as follows：flour yield ≥60.77%,ash content ≤ 0.45%,damaged starch≤3.77%,granularity ≤108.14%,brightness（L^＊）≥ 90.86,redness（a^＊）≥-0.82,and yellowness（b^＊） ≤9.00.展开更多
The study presents the effect of utilizing wheat, soy and moringa leaf flour and quality analysis of the flour. The composite flour was prepared using refined wheat flour, soy flour and moringa leaf flour. Four compos...The study presents the effect of utilizing wheat, soy and moringa leaf flour and quality analysis of the flour. The composite flour was prepared using refined wheat flour, soy flour and moringa leaf flour. Four composite flour, compositions were formulated such as 100% wheat flour (control) designated as sample A. Sample B consisted of 75% wheat, 20% soybean and 5% moringa leaf. Sample C consisted of 70% wheat, 20% soybean and 10% moringa leaf. Sample D was 65% wheat, 20% soybean and 15% moringa leaf. Sample E was 60% wheat, 20% soybean and 20% moringa leaf, respectively. Proximate, chemical, and functional properties of wheat, soy and moringa leaf flours were studied in composite flour variation and preparations. The present study highlighted the nutrients enrichment of flour on incorporation of soy and moringa leaf. Relevant statistical tests were done to analyse the significance of means for all tested parameters. Composite flour composition with 20% soybean was identified to produce optimal nutrient, mineral quality and yield. The addition of soybean and moringa flour in baked products has been shown in this study to improve the nutrition and health benefits of the body. It also serves as a good cut on the cost of wheat importation in communities with supply challenges.展开更多
In this study, the effect of lupin flour （LF） and whole buckwheat flour （BF） on the physical properties of gluten-free cake was studied. LF up to 40% and BF flour up to 20% level were partially replaced with corn ...In this study, the effect of lupin flour （LF） and whole buckwheat flour （BF） on the physical properties of gluten-free cake was studied. LF up to 40% and BF flour up to 20% level were partially replaced with corn starch and rice flour mix in the gluten free cake recipe. Cake dough properties （specific gravity and pH）, cake properties （weight, volume, symmetry and uniformity index, hardness）, crust and crumb color values were investigated. High addition levels of LF decreased the pH values of the dough. Compared to control, volume index of the cakes improved with BF at 5% addition level or LF up to 20% level. While minimum level of the LF/BF gave softer cake texture, high substitution levels of LF （30%-40%） and BF （15%-20%） had detrimental effect on softness of the samples. All addition level of the LF increased the darkness and yellowness of the cake＇s crust and crumb, whereas BF above 5% level decreased lightness and yellowness of the samples. The high levels of LF （30%-40%） and BF （15%-20%） had reducing effect all physical properties of gluten-free cake samples.展开更多
Food diversification is a way to strengthen national food security, for example by reducing the dependence on wheat flour as a main raw material of various food products through the use of cassava flour. Cassava flour...Food diversification is a way to strengthen national food security, for example by reducing the dependence on wheat flour as a main raw material of various food products through the use of cassava flour. Cassava flour, a rich source of carbohydrates, can be used in the making of flakes. In this study, the Virgin coconut oil （VCO） waste flour was added in cassava flour to produce gluten-free cassava flour flakes with high dietary fiber contents. The six different formulas of flakes were used in this study with addition of 0% （control）, 10%, 20%, 30%, 40% and 50% coconut waste flour, respectively. Then, the chemical and microbiological characteristics of the flakes were measured. Based on the proximate data, both flours have a good quality. The microbiological analysis shows cassava flour and coconut waste flour have good sanitation and food safety. Results showed that flakes with 80% cassava flour and 20% coconut waste flour are gluten-free and contain 2.52% water, 2.27% ash, 14.40% fat, 4.50% protein, 76.31% carbohydrate, 8.56% dietary fiber. Therefore, it can be said that cassava flour flakes can serve as gluten-free and rich dietary fiber ready-to-eat food.展开更多
This research was carried out to study the effect of fermentation on the chemical composition, anti-nutrient content, PH, titratable acidity, and microbiological changes of millet and soyabean blend. Millet and soyabe...This research was carried out to study the effect of fermentation on the chemical composition, anti-nutrient content, PH, titratable acidity, and microbiological changes of millet and soyabean blend. Millet and soyabean composite flours were mixed in gram of six combinations as follows millet and soyabean （A） = 100：0, millet and soyabean （B） = 90：10, millet and soyabean （C） = 80：20, millet and soyabean （D） = 70：30, millet and soyabean （E） = 60：40, millet and soyabean （F） = 50：50 and subjected to natural fermentation for 72 h. The following bacteria isolates were obtained from the fermentation; Lacobacillus fermentum, L. acidophilus, L. bulgaricus, L. plantarum, L. dextranicum, L. rhamnosus, L. delbrueckii, L. leichemanii, L. divergens, L. reuteri, L. jenseni, L. casei, L. salivarius, L. cellubiosus, Leuconostoc mesenteroide and Pediococcus acidilactis, of which L. plantarum was the most dominant the throughout the period of fermentation. There was decrease in pH with increase in TTA in all the samples. The result of the proximate analysis revealed a marginal increase in crude protein content of each sample （from 44.41 to 63.14, from 11.02 to 24.02, from 16.64 to 23.10, from 20.83 to 26.93, from 25.43 to 30.12, 39.12 to 35.86 and from 40.66 to 54.24%） There was increase in ash content and decrease in carbohydrate, fibre and fat contents of the fermented samples. Results from this research also show significant reduction in anti-nutritional content which are hydrogen cyanide, oxalate and phytate. Fermentation has modified the microbial and nutritional quality of the millet and soyabean blend and this has greatly improved the nutrient content of the blend.展开更多
The aim of the present study was to investigate on the inventory and determination of the nutritional value of cereals flour and cassava leaves powder in order to analyse their use in the production of infant flour. I...The aim of the present study was to investigate on the inventory and determination of the nutritional value of cereals flour and cassava leaves powder in order to analyse their use in the production of infant flour. In this paper, a A survey to identify the cereals used in the preparation of infant porridge in the Northern Cameroon was done by using 447 mothers having children between 06 and 59 months from areas (Gbakoungue, Sassa-Mbersi, Sanguere-Ngal and Kotkong-Wouldata) with high rate on malnourished children. Flour was prepared from the most preponderant cereals and Cassava leaves powder from varieties identified by the Regional Centre of Agricultural Research (CRRA) of Wakwa and local population. Flour and powder samples obtained were subjected to chemical composition analysis. Parameters analysed were crude proteins, total carbohydrates, ash, total fats, total phenols, total tannins, total carotenoids, vitamin C or cyanide. Also Iron, calcium and zinc were determined. The results revealed that white maize (62%) was the main cereal used in the preparation of infant porridge followed respectively by red sorghum, white rice and muskwari. Ten cassava varieties were identified: three (03) by CRRA (TME, 96/1/14 and IRAD 4115) and seven (south, gambada, sweet, Benin, six months, M. glaziovii and grouna) by local population. Amongst cereals flour, those from white maize indicated high protein (10.09%), carbohydrates (84.46%) and total fat (7.46%) contents. The powder from 96/14/14 cassava variety showed high amount of iron (11.98 mg/100g), calcium (751.02 g/100g) and low cyanide content (1.21 ppm) amongst all the cassava leaves powder samples. The supplementation of white maize flour by cassava leaves powder from 96/14/14 variety could therefore be recommended for the preparation of infant flours.展开更多
This study makes it possible to establish baking flours of nutritional quality and technologically acceptable following the increase in their rheological parameters due to the insertion of gluten flour. The composite ...This study makes it possible to establish baking flours of nutritional quality and technologically acceptable following the increase in their rheological parameters due to the insertion of gluten flour. The composite flours were obtained using the Philips mixer type (model HR2811). The nutritional qualities of the formulated flours were determined by the Kjeldahl, AOAC 985-29, UV-VIS spectrophotometry (DR 5000;HACH and LANGE, France) and Soxhlet gravimetric methods. The compounds obtained are respectively: Protein, carbohydrate, lipid, micronutrient and vitamin contents. Monitoring the analysis of functional properties (water and oil absorption capacity) as well as baking value.展开更多
It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour（0–35%） on dough rheology a...It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour（0–35%） on dough rheology and quality of steamed bread were investigated. Potato flour addition significantly influenced the dough rheological properties and steamed bread quality, such as increased water absorption, the maximum gaseous release height, total volume of CO_2 and hardness, while decreased dough stability and specific volume of steamed bread. Moreover, correlation analysis suggested that dough height at the maximum development time, dough stability, water absorption and the phase tangent can be used for predicting the technological quality of steamed bread. Potato-wheat steamed bread had higher dietary fibre, ash content and antioxidant activity than those of wheat steamed bread. The estimated glycemic index decreased from 73.63（0%） to 60.01（35%）. Considering the sensory evaluation, the steamed bread with 20% potato flour is acceptable. In conclusion, adding appropriate quantity of potato flour to wheat flour for steamed bread production will not only maintain the technological quality, but also can improve the nutritional value of the steamed bread.展开更多
Resistant starch （RS） is the undigested starch that passes through the small intestine to the large intestine. As a functional low calorie additive, it has special applications in the food industry. Rapid visco anal...Resistant starch （RS） is the undigested starch that passes through the small intestine to the large intestine. As a functional low calorie additive, it has special applications in the food industry. Rapid visco analysis （RVA） and the Brabender farinograph were used to study the pasting properties and the viscoelasticity of blends of RS （RS3 and RS2） and three wheat flours. The wheat flours represented strong gluten wheat （SGW）, intermediate gluten wheat （IGW）, and weak gluten wheat （WGW） flours, at different levels of RS substitution （0, 5, 10, 15, and 20%）. The influence of RS3 on the control wheat flours and RS-wheat flour blends were consistent with those of RS2. The peak, trough, and final viscosities of RS3-wheat flour blends were higher than those of the corresponding RS2-wheat flour blends. The peak, trough, breakdown, final, and setback viscosities ofwheat-RS blends decreased with an increase in resistant starch contents from 0 to 20% in the blends. The 0-20% RS-wheat flour blends were all able to form doughs. The dough development times, dough stabilities, dough breakdown times, and farinograph quality numbers for the RS-wheat flour blends decreased as the RS proportion in the blends increased. The values for RS-SGW flour blends were the highest, followed by RS-IGW and then RS-WGW flour blends. The water absorption values for RS-wheat flour blends and the mixing tolerance index for RS-WGW flour blends were found to increase significantly with an increasing proportion of RS from 0 to 20%, but the mixing tolerance index for RS-SGW and RS-IGW flour blends showed no significant differences amongst the different ratios. Correlation analysis showed that the Farinograph quality number was highly positively correlated with dough breakdown time, dough stability, and dough development time （r= 1.000, 0.958, 0.894）, and highly negatively correlated with the mixing tolerance index （r =-0.890）. Data from this study can be used for the development of dough-based products. It also provides a basis for RS-wheat flour blends and quality evaluation in the food industry.展开更多
A response surface method was employed to study the effect of α-amylase concentration, hydrolysis temperature and time on the production of high protein glutinous rice flour(HPGRF). The suspension of glutinous rice f...A response surface method was employed to study the effect of α-amylase concentration, hydrolysis temperature and time on the production of high protein glutinous rice flour(HPGRF). The suspension of glutinous rice flour(15%) that contained 6.52% protein was gelatinized and subsequently hydrolyzed by thermostable α-amylase. The hydrolysis yielded 0.144–0.222 g/g HPGRF with 29.4%–45.4% protein content. Hydrolysis time exerted a significant effect, while enzyme concentration and hydrolysis temperature showed insignificant effect on the protein content and production yield of HPGRF. The result of response surface method showed that the optimum condition for the production of HPGRF that contained at least 36% protein was treating gelatinized 15% glutinous rice flour suspension with 0.90 Kilo Novo α-amylase Unit(KNU)/g α-amylase at 80 oC for 99 min. By carrying out the predicted hydrolysis condition, HPGRF with 35.9% protein and 61.8% carbohydrates was resulted. The process yielded 0.172 g/g HPGRF. HPGRF contained higher amount of essential amino acids compared to glutinous rice flour. HPGRF had higher solubility and lower swelling power, and also showed no pasting peak compared with glutinous rice flour.展开更多
Kevlar fiber （KF） is a synthesized product with strong mechanical properties. We used KF as a reinforcement to improve the mechanical properties of wood-flour/polypropylene （WF/PP） composites. KF was pretreated w...Kevlar fiber （KF） is a synthesized product with strong mechanical properties. We used KF as a reinforcement to improve the mechanical properties of wood-flour/polypropylene （WF/PP） composites. KF was pretreated with NaOH to improve its compatibility with the thermoplastic matrix. Maleated polypropylene （MAPP） was used as a coupling agent to improve the interfacial adhesion between KF, WF, and PP. Incorporation of KF improved the mechanical properties of WF/PP composites. Treatment of KF with NaOH resulted in further improvement in mechanical strength. Addition of 3% MAPP and 2% hydrolyzed KF （HKF） led to an increment of 93.8% in unnotched impact strength, 17.7% in notched impact strength, 86.8% in flexure strength, 50.8% in flexure modulus, and 94.1% in tensile strength compared to traditional WF/PP composites. Scanning electron microscopy of the cryo-fractured section of WF/PP showed that the HKF surface was rougher than the virgin KF, and the KF was randomly distributed in the composites, which might cause a mechanical interlocking between KF and polypropylene molecules in the composites.展开更多
The phytic acid contents of eight fractions of wheat flours from different mill streams and those in wheat brans, which were separated by different sieves into various sizes, were determined and analyzed. A rapid meth...The phytic acid contents of eight fractions of wheat flours from different mill streams and those in wheat brans, which were separated by different sieves into various sizes, were determined and analyzed. A rapid method for phytic acid assay by adding thioglycolic acid （mercapto acetic acid） with 2,2-bipyridine was used, with an acidic iron-Ⅲ-solution of known iron content. The amount ofphytate was indicated by the decrease in iron in the supernatant. Significant differences were observed in phytic acid content among different milling streams and different cultivars （P〈0.05）. On an average, coarse bran had the highest phytic acid content （53.85 mg g^-1）, and the shorts had 28.48 mg g^-1. The B5 break flour had a higher phytic acid content （4.8 mg g^-1） than the B7 （2.75 mg g^-1） and B8 （2.03 mg g^-1） reduction flours. Lower values were found in the B3, B6 and B7 flours （1.07, 0.79, and 0.76 mg g^-1, respectively）. The phytic acid contents of bran decreased with smaller bran sizes, ranging from 54 to 5.09 mg g^-1.展开更多
The experimental creep data were focused on wood-flour （WF）/poly vinyl chloride （PVC） composites with the variations in additive concentrations of wood flour, silane coupling agent, organomodified montmorillonite ...The experimental creep data were focused on wood-flour （WF）/poly vinyl chloride （PVC） composites with the variations in additive concentrations of wood flour, silane coupling agent, organomodified montmorillonite （OMMT） and nano-cacium carbonate （nano-CaCO3）. Their effects were analyzed using the Four-element Burger Model incorporating microscopic mechanisms. Total creep strain was low with increasing WF while elastic strain was high and plastic flow strain was low in modeling. Modification of WF with silane was beneficial to creep resistance, so did adding low ratio of OMMT （1.5 wt%） and nano-CaCO3 in composites. Thus, it was effective in reducing creep either by stiffening the PVC matrix using rigid nano-particles or by improving their adhesion with resin. However, superfluous quantity of any additament did not benefit the improvement owing to either earlier destruction of their agglomerates or stress-concentrated cracks in the over-incrassated interface.展开更多
文摘In this study,the polyurethanes(PU)were synthesized from 4,4′-methylene diphenyl diisocyanate and biobased ethoxylated castor oil or one to one mixture of ethoxylated and neat castor oil by direct mixing method.Utilization of ethoxylated castor oil increases tensile strength of PU up to 2.75 times(from3.2 to 8.8MPa),compared to PU based on neat castor oil.The PU composites filed with birch flour,diatomite and their mixture were prepared using home-made dissolver with cutter-shaped attachment at the speed of 1500 min−1.The tensile strength of PU composites filled with birch flour increases up to two time at loading 5–30 wt.%.Application of combined birch flour/diatomite additives has similar effect.The tensile strength of PU composites based on one to one mixture of ethoxylated and neat castor oil and filled with birch flour or combined birch flour/diatomite additives increases sharply up to 16–17 fold(up to 18.1 MPa).The birch flour and diatomite wellsoaked polymer matrix.The main factor determining mechanical performance is the morphology of PU samples and composites.Formation of ordered lamella-like structure of amorphous phase of PU matrix leads to an increase in mechanical performance and glass transition temperatures.Formation of disordered unstructured soft phase of starting PU leads to a decline of these functional properties.
文摘The objective of this research was to investigate the effect of Malva nut gum （MG） replacement on the pasting characteristics and freeze-thaw stability of wheat, rice or waxy rice flours. Pasting properties and freeze-thaw stability of different flours incorporated with 0, 0.5%, 1%, 2%, 3% and 5% of MG were investigated. Pasting temperature （60 ℃-87 ℃） of the pastes significantly decreased with increasing of MG content for wheat and rice flours, but had no significant effect for waxy rice flour. Incorporation of MG into all flours significantly elevated the peak viscosity by about 0.9-2.6 folds when compared to non-MG samples. Hot paste viscosity, breakdown and final viscosity for all flour mixtures significantly increased with increasing of MG which ranged from 81-427, 37-559 and 152-463 RVU, respectively. Freeze-thaw stability measurement demonstrated that higher level of MG in wheat and rice gel mixtures could decrease syneresis. However, MG had no effect on syneresis of waxy rice gel. Presence of MG in flours alters the pasting properties and syneresis effect. It is suggested that higher viscosity and lower syneresis of gels could be modified by MG.
基金Fujian Province science and technology office (2007F5030)(in part) National Natural Scince Foundation of China (grant 50473063)
文摘Chinese bamboo flour was chemically modified by acetylation with acetic anhydride by using trichloroacetic acid as an activation agent and the optimized condition for acetylation of bamboo flour was determined as the trichloroacetic acid amount 6.0 g per 1.5-g bamboo flour, ultrasosonication duration 40 min and the reaction time 1 h at 65℃. The composition, microstructure and thermal behavior of acetylated bamboo flour were preliminarily characterized by FT-IR, DSC and SEM etc. The acetylated bamboo flour can be molded into sheets at 130℃ and 10 MPa, indicating the modified bamboo flour possesses thermalplastic performance.
基金supported by the National High Technology Research and Development Program of China(2010AA101703)the Natural Science Foundation of Heilongjiang Province of China (C200950)the Fundamental Research Fundsfor the Central Universities (DL09BB38)
文摘The effect of maleic anhydride grafted styrene-ethylene- buty-lene-styrene block copolymer （SEBS-g-MAH） and in-situ grafting MAH on mechanical, dynamic mechanical properties of wood flour/recycled plastic blends composites was investigated. Recycled plastic polypro-pylene （PP）, high-density polyethylene （HDPE） and polystyrene （PS）, were mixed with wood flour in a high speed blender and then extruded by a twin/single screw tandem extruder system to form wood flour/recycled plastic blends composites. Results show that the impact properties of the composites were improved more significantly by using SEBS-g-MAH compatibilizer than by using the mixtures of MAH and DCP via reactive blending in situ. However, contrary results were ob-served on the tensile and flexural properties of the corresponding com-posites. In General, the mechanical properties of composites made from recycled plastic blends were inferior to those made from virgin plastic blends, especially in elongation break. The morphological study verified that the interfacial adhesion or the compatibility of plastic blends with wood flour was improved by adding SEBS-g-MAH or in-situ grafting MAH. A better interfacial bonding between PP, HDPE, PS and wood flour was obtained by in-situ grafting MAH than the addition of SEBS-g-MAH. In-situ grafting MAH can be considered as a potential way of increasing the interfacial compatibility between plastic blends and wood flour. The storage modulus and damping factor of composites were also characterized through dynamic mechanical analysis （DMA）.
基金Supported by Jiangsu Agricultural Science and Technology Innovation Fund[CX(13)3084]Jiangsu Province Science and Technology Support Program,China(BE2013352)~~
文摘This paper introduced the definition and importance of combination of sta-ple food. With broad bean nutrition flour as a sample, the preparation of the combi-nation of staple food was also described. In addition, the main nutritional value of broad bean nutrition flour was introduced. Compared with those of other single flours, the nutritional value of broad bean nutrition flour was improved. Moreover, the nutrients in the broad bean nutrition flour would not be destroyed during the processing and preparation of staple food, and the processed steamed bread and raw noodle are more characteristic. The application value and prospects of broad bean nutrition flour, as a combination of staple food, were further discussed.
基金supported by the National Natural Science Foundation of China(Grant No.31972005)Xinjiang Uygur Autonomous Region‘Tianshan Talent’Training Plan Project,China(Grant No.2022TSYCCX0063).
文摘High-quality rice flour is the foundation for the production of various rice-based products.Milling is an essential step in obtaining rice flour,during which significant changes occur in the physicochemical and quality characteristics of the flour.Although rice flour obtained through mainstream wet milling methods exhibits superior quality,low production efficiency and wastewater discharge limit the development of the industry.Dry milling,on the other hand,conserves water resources,but adversely affects flour performance due to excessive heat generation.As an emerging powder-making technique,semi-dry milling offers a promising solution by enhancing flour quality and reducing environmental impact.This is achieved by minimizing soaking time through hot air treatment while reducing mechanical energy consumption to reach saturated water absorption levels.However,continuous production remains a challenge.This comprehensive review summarizes the effects of various milling technologies on rice flour properties and product qualities.It also discusses key control indicators and technical considerations for rice flour processing equipment and processes.
基金Supported by National Key R&D Program of China(2016YFD0401302)National Natural Science Foundation of China(31701636)
文摘When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing companies. Potato whole flour has high nutritional value and may be regarded as beneficial to human health and fitness. In addition to the direct use of potato whole flour,it can also be used as added ingredients into other food products. This study summarizes and analyzes the processing technology of potato whole flour and its application in noodle products.
基金National Natural Science Foundation of China(30560078)Funds for Doctors of Corps(05JC02)+2 种基金National Key Technology Research and Development Program of the Ministry of Science and Technology of China(2006BAD01A02-30)Key Science and Technology Program of Corps(2011BA002)Youth Foundation of Xinjiang Academy of Agri-Reclamation Sciences(YQJ201102)~~
文摘In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and characters of stretched noodle,in order to explore relationship of milling flour quality with quality property of Xinjiang spring wheat and with processing quality of Xinjiang hand-stretched noodle,which provides theoretical references for improvement of Xinjiang spring wheat cultivars,breeding of specific cultivars（for Xinjiang stretched noodles）,and advancement of stretched noodles.The results indicated that flour color is dominant among flour quality properties of Xinjiang spring wheat,which is of significant correlation with processing quality of stretched noodles.Therefore,in quality improvement of Xinjiang stretched noodles,flour yield of Xinjiang wheat should be enhanced and ash content and damaged starch should be reduced in order to improve quality of flour and stretched noodles from Xinjiang spring wheat.The indices of milling flours for Xinjiang stretched noodles are as follows：flour yield ≥60.77%,ash content ≤ 0.45%,damaged starch≤3.77%,granularity ≤108.14%,brightness（L^＊）≥ 90.86,redness（a^＊）≥-0.82,and yellowness（b^＊） ≤9.00.
文摘The study presents the effect of utilizing wheat, soy and moringa leaf flour and quality analysis of the flour. The composite flour was prepared using refined wheat flour, soy flour and moringa leaf flour. Four composite flour, compositions were formulated such as 100% wheat flour (control) designated as sample A. Sample B consisted of 75% wheat, 20% soybean and 5% moringa leaf. Sample C consisted of 70% wheat, 20% soybean and 10% moringa leaf. Sample D was 65% wheat, 20% soybean and 15% moringa leaf. Sample E was 60% wheat, 20% soybean and 20% moringa leaf, respectively. Proximate, chemical, and functional properties of wheat, soy and moringa leaf flours were studied in composite flour variation and preparations. The present study highlighted the nutrients enrichment of flour on incorporation of soy and moringa leaf. Relevant statistical tests were done to analyse the significance of means for all tested parameters. Composite flour composition with 20% soybean was identified to produce optimal nutrient, mineral quality and yield. The addition of soybean and moringa flour in baked products has been shown in this study to improve the nutrition and health benefits of the body. It also serves as a good cut on the cost of wheat importation in communities with supply challenges.
文摘In this study, the effect of lupin flour （LF） and whole buckwheat flour （BF） on the physical properties of gluten-free cake was studied. LF up to 40% and BF flour up to 20% level were partially replaced with corn starch and rice flour mix in the gluten free cake recipe. Cake dough properties （specific gravity and pH）, cake properties （weight, volume, symmetry and uniformity index, hardness）, crust and crumb color values were investigated. High addition levels of LF decreased the pH values of the dough. Compared to control, volume index of the cakes improved with BF at 5% addition level or LF up to 20% level. While minimum level of the LF/BF gave softer cake texture, high substitution levels of LF （30%-40%） and BF （15%-20%） had detrimental effect on softness of the samples. All addition level of the LF increased the darkness and yellowness of the cake＇s crust and crumb, whereas BF above 5% level decreased lightness and yellowness of the samples. The high levels of LF （30%-40%） and BF （15%-20%） had reducing effect all physical properties of gluten-free cake samples.
文摘Food diversification is a way to strengthen national food security, for example by reducing the dependence on wheat flour as a main raw material of various food products through the use of cassava flour. Cassava flour, a rich source of carbohydrates, can be used in the making of flakes. In this study, the Virgin coconut oil （VCO） waste flour was added in cassava flour to produce gluten-free cassava flour flakes with high dietary fiber contents. The six different formulas of flakes were used in this study with addition of 0% （control）, 10%, 20%, 30%, 40% and 50% coconut waste flour, respectively. Then, the chemical and microbiological characteristics of the flakes were measured. Based on the proximate data, both flours have a good quality. The microbiological analysis shows cassava flour and coconut waste flour have good sanitation and food safety. Results showed that flakes with 80% cassava flour and 20% coconut waste flour are gluten-free and contain 2.52% water, 2.27% ash, 14.40% fat, 4.50% protein, 76.31% carbohydrate, 8.56% dietary fiber. Therefore, it can be said that cassava flour flakes can serve as gluten-free and rich dietary fiber ready-to-eat food.
文摘This research was carried out to study the effect of fermentation on the chemical composition, anti-nutrient content, PH, titratable acidity, and microbiological changes of millet and soyabean blend. Millet and soyabean composite flours were mixed in gram of six combinations as follows millet and soyabean （A） = 100：0, millet and soyabean （B） = 90：10, millet and soyabean （C） = 80：20, millet and soyabean （D） = 70：30, millet and soyabean （E） = 60：40, millet and soyabean （F） = 50：50 and subjected to natural fermentation for 72 h. The following bacteria isolates were obtained from the fermentation; Lacobacillus fermentum, L. acidophilus, L. bulgaricus, L. plantarum, L. dextranicum, L. rhamnosus, L. delbrueckii, L. leichemanii, L. divergens, L. reuteri, L. jenseni, L. casei, L. salivarius, L. cellubiosus, Leuconostoc mesenteroide and Pediococcus acidilactis, of which L. plantarum was the most dominant the throughout the period of fermentation. There was decrease in pH with increase in TTA in all the samples. The result of the proximate analysis revealed a marginal increase in crude protein content of each sample （from 44.41 to 63.14, from 11.02 to 24.02, from 16.64 to 23.10, from 20.83 to 26.93, from 25.43 to 30.12, 39.12 to 35.86 and from 40.66 to 54.24%） There was increase in ash content and decrease in carbohydrate, fibre and fat contents of the fermented samples. Results from this research also show significant reduction in anti-nutritional content which are hydrogen cyanide, oxalate and phytate. Fermentation has modified the microbial and nutritional quality of the millet and soyabean blend and this has greatly improved the nutrient content of the blend.
文摘The aim of the present study was to investigate on the inventory and determination of the nutritional value of cereals flour and cassava leaves powder in order to analyse their use in the production of infant flour. In this paper, a A survey to identify the cereals used in the preparation of infant porridge in the Northern Cameroon was done by using 447 mothers having children between 06 and 59 months from areas (Gbakoungue, Sassa-Mbersi, Sanguere-Ngal and Kotkong-Wouldata) with high rate on malnourished children. Flour was prepared from the most preponderant cereals and Cassava leaves powder from varieties identified by the Regional Centre of Agricultural Research (CRRA) of Wakwa and local population. Flour and powder samples obtained were subjected to chemical composition analysis. Parameters analysed were crude proteins, total carbohydrates, ash, total fats, total phenols, total tannins, total carotenoids, vitamin C or cyanide. Also Iron, calcium and zinc were determined. The results revealed that white maize (62%) was the main cereal used in the preparation of infant porridge followed respectively by red sorghum, white rice and muskwari. Ten cassava varieties were identified: three (03) by CRRA (TME, 96/1/14 and IRAD 4115) and seven (south, gambada, sweet, Benin, six months, M. glaziovii and grouna) by local population. Amongst cereals flour, those from white maize indicated high protein (10.09%), carbohydrates (84.46%) and total fat (7.46%) contents. The powder from 96/14/14 cassava variety showed high amount of iron (11.98 mg/100g), calcium (751.02 g/100g) and low cyanide content (1.21 ppm) amongst all the cassava leaves powder samples. The supplementation of white maize flour by cassava leaves powder from 96/14/14 variety could therefore be recommended for the preparation of infant flours.
文摘This study makes it possible to establish baking flours of nutritional quality and technologically acceptable following the increase in their rheological parameters due to the insertion of gluten flour. The composite flours were obtained using the Philips mixer type (model HR2811). The nutritional qualities of the formulated flours were determined by the Kjeldahl, AOAC 985-29, UV-VIS spectrophotometry (DR 5000;HACH and LANGE, France) and Soxhlet gravimetric methods. The compounds obtained are respectively: Protein, carbohydrate, lipid, micronutrient and vitamin contents. Monitoring the analysis of functional properties (water and oil absorption capacity) as well as baking value.
基金financed by the Public Welfare Industry(Agriculture)Research Project of China(201503001-2)the Agricultural Special Financial in 2015 of Chinathe Basic Research Expenses Budget Incremental Project of Chinese Academy of Agricultural Sciences(2014ZL009)
文摘It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour（0–35%） on dough rheology and quality of steamed bread were investigated. Potato flour addition significantly influenced the dough rheological properties and steamed bread quality, such as increased water absorption, the maximum gaseous release height, total volume of CO_2 and hardness, while decreased dough stability and specific volume of steamed bread. Moreover, correlation analysis suggested that dough height at the maximum development time, dough stability, water absorption and the phase tangent can be used for predicting the technological quality of steamed bread. Potato-wheat steamed bread had higher dietary fibre, ash content and antioxidant activity than those of wheat steamed bread. The estimated glycemic index decreased from 73.63（0%） to 60.01（35%）. Considering the sensory evaluation, the steamed bread with 20% potato flour is acceptable. In conclusion, adding appropriate quantity of potato flour to wheat flour for steamed bread production will not only maintain the technological quality, but also can improve the nutritional value of the steamed bread.
基金the National Natural Science Foundation of China （30671270）the National High Technology R ＆ D Program of China （2006AA100101）.
文摘Resistant starch （RS） is the undigested starch that passes through the small intestine to the large intestine. As a functional low calorie additive, it has special applications in the food industry. Rapid visco analysis （RVA） and the Brabender farinograph were used to study the pasting properties and the viscoelasticity of blends of RS （RS3 and RS2） and three wheat flours. The wheat flours represented strong gluten wheat （SGW）, intermediate gluten wheat （IGW）, and weak gluten wheat （WGW） flours, at different levels of RS substitution （0, 5, 10, 15, and 20%）. The influence of RS3 on the control wheat flours and RS-wheat flour blends were consistent with those of RS2. The peak, trough, and final viscosities of RS3-wheat flour blends were higher than those of the corresponding RS2-wheat flour blends. The peak, trough, breakdown, final, and setback viscosities ofwheat-RS blends decreased with an increase in resistant starch contents from 0 to 20% in the blends. The 0-20% RS-wheat flour blends were all able to form doughs. The dough development times, dough stabilities, dough breakdown times, and farinograph quality numbers for the RS-wheat flour blends decreased as the RS proportion in the blends increased. The values for RS-SGW flour blends were the highest, followed by RS-IGW and then RS-WGW flour blends. The water absorption values for RS-wheat flour blends and the mixing tolerance index for RS-WGW flour blends were found to increase significantly with an increasing proportion of RS from 0 to 20%, but the mixing tolerance index for RS-SGW and RS-IGW flour blends showed no significant differences amongst the different ratios. Correlation analysis showed that the Farinograph quality number was highly positively correlated with dough breakdown time, dough stability, and dough development time （r= 1.000, 0.958, 0.894）, and highly negatively correlated with the mixing tolerance index （r =-0.890）. Data from this study can be used for the development of dough-based products. It also provides a basis for RS-wheat flour blends and quality evaluation in the food industry.
文摘A response surface method was employed to study the effect of α-amylase concentration, hydrolysis temperature and time on the production of high protein glutinous rice flour(HPGRF). The suspension of glutinous rice flour(15%) that contained 6.52% protein was gelatinized and subsequently hydrolyzed by thermostable α-amylase. The hydrolysis yielded 0.144–0.222 g/g HPGRF with 29.4%–45.4% protein content. Hydrolysis time exerted a significant effect, while enzyme concentration and hydrolysis temperature showed insignificant effect on the protein content and production yield of HPGRF. The result of response surface method showed that the optimum condition for the production of HPGRF that contained at least 36% protein was treating gelatinized 15% glutinous rice flour suspension with 0.90 Kilo Novo α-amylase Unit(KNU)/g α-amylase at 80 oC for 99 min. By carrying out the predicted hydrolysis condition, HPGRF with 35.9% protein and 61.8% carbohydrates was resulted. The process yielded 0.172 g/g HPGRF. HPGRF contained higher amount of essential amino acids compared to glutinous rice flour. HPGRF had higher solubility and lower swelling power, and also showed no pasting peak compared with glutinous rice flour.
基金supported by the National Natural Science Foundation of China (Project Nos. 31010103905 and31070507)Program for New Century Excellent Talents in University of Ministry of Education of China (NCET-11-0608)the Fundamental Research Funds for the Central Universities (DL12DB02)
文摘Kevlar fiber （KF） is a synthesized product with strong mechanical properties. We used KF as a reinforcement to improve the mechanical properties of wood-flour/polypropylene （WF/PP） composites. KF was pretreated with NaOH to improve its compatibility with the thermoplastic matrix. Maleated polypropylene （MAPP） was used as a coupling agent to improve the interfacial adhesion between KF, WF, and PP. Incorporation of KF improved the mechanical properties of WF/PP composites. Treatment of KF with NaOH resulted in further improvement in mechanical strength. Addition of 3% MAPP and 2% hydrolyzed KF （HKF） led to an increment of 93.8% in unnotched impact strength, 17.7% in notched impact strength, 86.8% in flexure strength, 50.8% in flexure modulus, and 94.1% in tensile strength compared to traditional WF/PP composites. Scanning electron microscopy of the cryo-fractured section of WF/PP showed that the HKF surface was rougher than the virgin KF, and the KF was randomly distributed in the composites, which might cause a mechanical interlocking between KF and polypropylene molecules in the composites.
基金support was provided bythe National Basic Research Program of China (973Program, 2009CB118301)the National Natural Sci-ence Foundation of ChinaNational High-Tech R&D Program of China (863 Program, 2006AA10Z1E9)
文摘The phytic acid contents of eight fractions of wheat flours from different mill streams and those in wheat brans, which were separated by different sieves into various sizes, were determined and analyzed. A rapid method for phytic acid assay by adding thioglycolic acid （mercapto acetic acid） with 2,2-bipyridine was used, with an acidic iron-Ⅲ-solution of known iron content. The amount ofphytate was indicated by the decrease in iron in the supernatant. Significant differences were observed in phytic acid content among different milling streams and different cultivars （P〈0.05）. On an average, coarse bran had the highest phytic acid content （53.85 mg g^-1）, and the shorts had 28.48 mg g^-1. The B5 break flour had a higher phytic acid content （4.8 mg g^-1） than the B7 （2.75 mg g^-1） and B8 （2.03 mg g^-1） reduction flours. Lower values were found in the B3, B6 and B7 flours （1.07, 0.79, and 0.76 mg g^-1, respectively）. The phytic acid contents of bran decreased with smaller bran sizes, ranging from 54 to 5.09 mg g^-1.
文摘The experimental creep data were focused on wood-flour （WF）/poly vinyl chloride （PVC） composites with the variations in additive concentrations of wood flour, silane coupling agent, organomodified montmorillonite （OMMT） and nano-cacium carbonate （nano-CaCO3）. Their effects were analyzed using the Four-element Burger Model incorporating microscopic mechanisms. Total creep strain was low with increasing WF while elastic strain was high and plastic flow strain was low in modeling. Modification of WF with silane was beneficial to creep resistance, so did adding low ratio of OMMT （1.5 wt%） and nano-CaCO3 in composites. Thus, it was effective in reducing creep either by stiffening the PVC matrix using rigid nano-particles or by improving their adhesion with resin. However, superfluous quantity of any additament did not benefit the improvement owing to either earlier destruction of their agglomerates or stress-concentrated cracks in the over-incrassated interface.
