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Functional and thermal characteristics of Buffalo's milk protein products

100%
Hassan Z. M. R., Heikal Y. A.
Polish Journal of Food and Nutrition Sciences
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2010
|
tom 60
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nr 4
Buffalo’s milk protein products, total milk proteinate (TMP), rennet casein, and lactic acid casein were studied. The chemical composition was determined and some properties (water and oil absorption capacity, emulsion activity, foam expansion, and buffer capacity) of these products were also determined. The results indicated some differences in the chemical composition and electrophoresis bands of protein between total milk proteinate, rennet casein and lactic acid casein. The TMP was characterised by the lowest ash and moisture contents with highest protein contents compared to the other protein products. There is no remarkable effect of drying methods on the chemical composition within each type of protein products. Total milk proteinate contains some whey proteins which are high in alanine, cystine when compared with rennet casein. Lactic acid casein had high contents of amino acid proline. On the other hand, the rennet casein had a low content of sulfur containing amino acids cysteine and methionine. Differences between total essential amino acid (TEAA) of total milk proteinate and lactic acid casein were significantly (p<0.05) higher than those of rennet casein. Freeze dried total milk proteinate exhibited excellent foaming and emulsifying potential when compared with oven-dried caseinate. For all protein types, the maximum WAC can be seen for freeze-dried milk proteinates, whereas the minimum value was for oven dried rennet casein. The minimum value of emulsion capacity and surface tension was obtained at pH 4.5 and 2.5 in all types of proteinates, whereas the maximum values were found at pH 10.5. Relative viscosity of TMP solutions was higher than those of rennet and lactic acid casein. However, relative viscosity values tended to decrease with lowering or increasing the pH values of the solutions from the neutral pH value. Calorimetric analysis showed two major enthalpy changes in the tested caseinate samples. The first change occurred at peak temperature range of 92.2°C to 100.8°C for the moisture removal, while the second change occurred between 273.9°C and 314.6°C for protein degradation. The enthalpy values ranged between 218.3 to 268.4 J/g for moisture removal. Total milk proteinate showed two major peaks for protein degradation indicating the presence of whey proteins and milk caseins.
2

Measurement of droplet size distribution characteristics of a spray dryer-rotary atomizer using Phase Doppler Anemometry technique

100%
Chegini G. R., Bashiri B., Ashjaei M.
Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering
|
2010
|
tom 13
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nr 4
3

Safe communication among vehicle sub-assemblies on the basis of the embedded functions of CAN protocol

100%
Sumorek A.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
|
2010
|
tom 10
4
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Particle size distribution of re-used carbonation mud

100%
Sarka E., Bubnik Z., Kadlec P.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 1
Carbonation mud contains CaCO3 and aggregated or adsorbed substances from sugar beet raw juice. The precipitate can be characterised as a polydisperse system. Large volumes of carbonation mud predetermine its use as a fertilizer. Other possibilities of utilization are tested – e.g. addition in animal feed mixtures, application as paper, plastic and rubber fillers, and usage for the building industry and for desulphurization of combustion gases. Re-using of carbonation mud in sugar technology enables to decrease lime consumption in a sugar factory and to minimize carbonation mud production. It involves economic aspects and environmental effects (decreasing lime stone mining and limiting carbonation mud production). For these feasible internal or external applications of carbonation mud it is necessary to know size distribution in advance. The research work was aimed at particle size distribution measurement of carbonation mud suspension, which was separated in hydrocyclones used in MZ-technology. This low-cost sugar juice purification method is based on re-using carbonation mud and following separation of mud particles. Authors have chosen an image analysis method (system LUCIA) combined with microscopic observation for particle equivalent diameter determination. At first it was necessary to work out original measuring methodology for carbonation mud, it includes choosing suitable object-lenses, design of lightning, preparing suitable subroutine in which values of contrast and threshold are defined, etc. From these size data the particle size distribution was calculated. We detected that the industrial method for the preparation of input mud suspension was not fine enough and an amount of small particles increased in comparison with the unfiltered 1st carbonation juice. Bottom output suspension of hydrocyclones was of worse quality with small particles than the 1st carbonation juice as well. Hydrocyclones did not affect small particles. A normality of size distribution of particles from input and output suspensions in MZ-technology was tested. It can be characterised by normal distribution function for volume fraction xV or by log-normal distribution function for frequency of particles, as to input particles and upper output particles of hydrocyclones. The measured results will be groundwork for next carbonation mud applications.
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