Search results for: dough mixing

Authors: Martins Sabovics, Karina Ruse, Evita Straumite, Ruta Galoburda

Abstract:

The research was accomplished on triticale flour blend, which was made from whole grain triticale, rye, hull-less barley flour and rice, maize flour. The aim of this research was to evaluate physico-chemical and sensory properties of triticale flour blend dough in the mixing and fermentation processes. For dough making was used triticale flour blend, yeast, sugar, salt, and water. In the mixing process ware evaluated moisture, acidity, pH, and dough sensory properties (softness, viscosity, and stickiness), but in the fermentation process ware evaluated volume, moisture, acidity, and pH. During present research was established that increasing fermentation temperature and time, increase dough temperature, volume, moisture, and acidity. The mixing time and fermentation time and temperature have significant effect (p<0.05) on triticale flour blend dough physico-chemical and sensory properties.

Keywords: Dough quality, dough fermentation, dough mixing, triticale flour blend.

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Authors: Nuntaporn Aukkanit

Abstract:

The aim of this study was to determine the effect of oils on chemical, physical, and sensory properties of deep-fried dough stick. Five kinds of vegetable oil which were used for addition and frying consist of: palm oil, soybean oil, sunflower oil, rice bran oil, and canola oil. The results of this study showed that using different kinds of oil made significant difference in the quality of deep-fried dough stick. Deep-fried dough stick fried with the rice bran oil had the lowest moisture loss and oil absorption (p≤0.05), but it had some unsatisfactory physical properties (color, specific volume, density, and texture) and sensory characteristics. Nonetheless, deep-fried dough stick fried with the sunflower oil had moisture loss and oil absorption slightly more than the rice bran oil, but it had almost higher physical and sensory properties. Deep-fried dough sticks together with the sunflower oil did not have different sensory score from the palm oil, commonly used for production of deep-fried dough stick. These results indicated that addition and frying with the sunflower oil are appropriate for the production of deep-fried dough stick.

Keywords: Deep-fried dough stick, palm oil, sunflower oil, rice bran oil.

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Authors: Ahmed M. S. Hussein, Sahar Y. Al-Okbi

Abstract:

In the present research, whole meal barley flour (WBF) was supplemented with gelatinized corn flour (GCF) in 0 and 30%. Whole meal wheat flour (WWF) was mixed with defatted rice bran (DRB) to produce 0, 20, 25, and 30% replacement levels. Rheological properties of dough were studied. Thermal properties and starch crystallinity of flours were evaluated. Flat bread, balady bread and pie were prepared from the different flour blends. The different bakeries were sensory evaluated. Color of raw materials and crust of bakery products were determined. Nutrients contents of raw flours and food products were assessed. Results showed that addition of GCF to WBF increased the viscosity and falling number of the produced dough. Water absorption, dough development time and dough stability increased with increasing the level of DRB in dough while, weakening and mixing tolerance index decreased. Extensibility and energy decreased, while, resistance to extension increased as DRB level increased. Gelatinized temperature of WWF, WBF, GCF, and DRB were 13.26, 35.09, 28.33, and 39.63, respectively. Starch crystallinity was affected when DRB was added to WWF. The highest protein content was present in balady bread made from 70% WWF and 30% DRB. The highest calcium, phosphorus, and potassium levels were present in products made from 100% WBF. Sensory attributes of the products were slightly affected by adding DRB and GCF. Conclusion: Addition of DRB or GCF to WWF or WBF, respectively affect the physical, chemical, rheological and sensory properties of balady bread, flat bread, and pie while improved their nutritive values.

Keywords: Bakeries, rheological properties, chemical and sensory attributes, flour thermal properties and starch crystallinity.

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Authors: Ljubica Dokić, Ivana Nikolić, Dragana Šoronja–Simović, Zita Šereš, Biljana Pajin, Nils Juul, Nikola Maravić

Abstract:

The possibility of application the dietary fibers in production of crackers was observed in this work, as well as their influence on rheological and textural properties on the dough for crackers and influence on sensory properties of obtained crackers. Three different dietary fibers, oat, potato and pea fibers, replaced 10% of wheat flour. Long fermentation process and baking test method were used for crackers production. The changes of dough for crackers were observed by rheological methods of determination the viscoelastic dough properties and by textural measurements. Sensory quality of obtained crackers was described using quantity descriptive method (QDA) by trained members of descriptive panel. Additional analysis of crackers surface was performed by videometer. Based on rheological determination, viscoelastic properties of dough for crackers were reduced by application of dietary fibers. Manipulation of dough with 10% of potato fiber was disabled, thus the recipe modification included increase in water content at 35%. Dough compliance to constant stress for samples with dietary fibers decreased, due to more rigid and stiffer dough consistency compared to control sample. Also, hardness of dough for these samples increased and dough extensibility decreased. Sensory properties of final products, crackers, were reduced compared to control sample. Application of dietary fibers affected mostly hardness, structure and crispness of the crackers. Observed crackers were low marked for flavor and taste, due to influence of fibers specific aroma. The sample with 10% of potato fibers and increased water content was the most adaptable to applied stresses and to production process. Also this sample was close to control sample without dietary fibers by evaluation of sensory properties and by results of videometer method.

Keywords: Crackers, dietary fibers, rheology, sensory properties.

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Authors: Václav Dvořák

Abstract:

The article deals with numerical investigation of axisymmetric subsonic air to air ejector. An analysis of flow and mixing processes in cylindrical mixing chamber are made. Several modes with different velocity and ejection ratio are presented. The mixing processes are described and differences between flow in the initial region of mixing and the main region of mixing are described. The lengths of both regions are evaluated. Transition point and point where the mixing processes are finished are identified. It was found that the length of the initial region of mixing is strongly dependent on the velocity ratio, while the length of the main region of mixing is dependent on velocity ratio only slightly.

Keywords: Air ejector, mixing chamber, CFD.

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Authors: H. Assaedi, F. U. A. Shaikh, I. M. Low

Abstract:

This paper presents the effects of mixing procedures on mechanical properties of flyash-based geopolymer matrices containing nanosilica (NS) at 0.5%, 1.0%, 2.0%, and 3.0% by weight. Comparison is made with conventional mechanical dry-mixing of NS with flyash and wet-mixing of NS in alkaline solutions. Physical and mechanical properties are investigated using X-Ray Diffraction (XRD) and Scanning Electron Microscope (SEM). Results show that generally the addition of NS particles enhanced the microstructure and improved flexural and compressive strengths of geopolymer nanocomposites. However, samples, prepared using dry-mixing approach, demonstrate better physical and mechanical properties comparing to wet-mixing samples.

Keywords: Geopolymer, mechanical properties, nanosilica.

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Authors: Bainian Li, Kongsheng Zhang

Abstract:

Strong law of large numbers and complete convergence for sequences of *-mixing random variables are investigated. In particular, Teicher-s strong law of large numbers for independent random variables are generalized to the case of *-mixing random sequences and extended to independent and identically distributed Marcinkiewicz Law of large numbers for *-mixing.

Keywords: mixing squences, strong law of large numbers, martingale differences, Lacunary System

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Authors: S. Khosroabadi, M. R. Salehi

Abstract:

In this paper, all-optical signal processors that perform both microwave mixing and bandpass filtering in a radio-over-fiber (RoF) link are presented. The key device is a Mach-Zehnder modulator (MZM) which performs all-optical microwave mixing. An up-converted microwave signal is obtained and other unwanted frequency components are suppressed at the end of the fiber span.

Keywords: Microwave mixing, bandpass filtering, all-optical, signal processing, MZM.

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Authors: Shigenori Togashi, Erika Katayama, Mitsuhiro Matsuzawa

Abstract:

We have developed a microfluidic device system for the continuous producting of nanoparticles, and we have clarified the relationship between the mixing performance of reactors and the particle size. First, we evaluated the mixing performance of reactors by carring out the Villermaux–Dushman reaction and determined the experimental conditions for producing AgCl nanoparticles. Next, we produced AgCl nanoparticles and evaluated the mixing performance and the particle size. We found that as the mixing performance improves the size of produced particles decreases and the particle size distribution becomes sharper. We produced AgCl nanoparticles with a size of 86 nm using the microfluidic device that had the best mixing performance among the three reactors we tested in this study; the coefficient of variation (Cv) of the size distribution of the produced nanoparticles was 26.1%.

Keywords: Microfluidic, Mixing, Nanoparticle, Silver Chloride.

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Authors: Chai Mingming, Li Lei, Lu Xiaoxia

Abstract:

In this paper, the mechanism of stratified liquids’ mixing in a cylinder is investigated. It is focused on the effects of Rayleigh-Taylor Instability (RTI) and rotation of the cylinder on liquid interface mixing. For miscible liquids, Planar Laser Induced Fluorescence (PLIF) technique is applied to record the concentration field for one liquid. Intensity of Segregation (IOS) is used to describe the mixing status. For immiscible liquids, High Speed Camera is adopted to record the development of the interface. The experiment of RTI indicates that it plays a great role in the mixing process, and meanwhile the large-scale mixing is triggered, and subsequently the span of the stripes decreases, showing that the mesoscale mixing is coming into being. The rotation experiments show that the spin-down process has a great role in liquid mixing, during which the upper liquid falls down rapidly along the wall and crashes into the lower liquid. During this process, a lot of interface instabilities are excited. Liquids mix rapidly in the spin-down process. It can be concluded that no matter what ways have been adopted to speed up liquid mixing, the fundamental reason is the interface instabilities which increase the area of the interface between liquids and increase the relative velocity of the two liquids.

Keywords: Interface instability, liquid mixing, Rayleigh-Taylor Instability, spin-down process, spin-up process.

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Authors: M. Sivaiah, R. Parmar, S. K. Majumder

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This article reports on hydrodynamic, mass transfer performances of fine bubble in a modified reactor. The quality of mixing in the modified reactor is discussed in the paper. Mass transfer efficiency based on quality of mixing is enunciated. To interpret the gas phase volume fraction and the quality of mixing is the empirical models for the modified system are developed.

Keywords: Downflow, bubble, hydrodynamics, gas-liquid, mixing, mass transfer, gas holdup

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Authors: Xunan Huang, Caicai Zhang

Abstract:

This paper investigated the code-mixing features in Mandarin-English bilingual children in Singapore. First, it examined whether the code-mixing rate was different in Mandarin Chinese and English contexts. Second, it explored the syntactic categories of code-mixing in Singapore bilingual children. Moreover, this study investigated whether morphological information was preserved when inserting syntactic components into the matrix language. Data are derived from the Singapore Bilingual Corpus, in which the recordings and transcriptions of sixty English-Mandarin 5-to-6-year-old children were preserved for analysis. Results indicated that the rate of code-mixing was asymmetrical in the two language contexts, with the rate being significantly higher in the Mandarin context than that in the English context. The asymmetry is related to language dominance in that children are more likely to code-mix when using their nondominant language. Concerning the syntactic categories of code-mixing words in the Singaporean bilingual children, we found that noun-mixing, verb-mixing, and adjective-mixing are the three most frequently used categories in code-mixing in the Mandarin context. This pattern mirrors the syntactic categories of code-mixing in the Cantonese context in Cantonese-English bilingual children, and the general trend observed in lexical borrowing. Third, our results also indicated that English vocabularies that carry morphological information are embedded in bare forms in the Mandarin context. These findings shed light upon how bilingual children take advantage of the two languages in mixed utterances in a bilingual environment.

Keywords: Code-mixing, Mandarin Chinese, English, bilingual children.

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Authors: Yi-Tun Huang, Chih-Yang Wu, Shu-Wei Huang

Abstract:

In this work, we examine fluid mixing in a full three-stream mixing channel with longitudinal vortex generators (LVGs) built on the channel bottom by numerical simulation and experiment. The effects of the asymmetrical arrangement and the attack angle of the LVGs on fluid mixing are investigated. The results show that the micromixer with LVGs at a small asymmetry index (defined by the ratio of the distance from the center plane of the gap between the winglets to the center plane of the main channel to the width of the main channel) is superior to the micromixer with symmetric LVGs and that with LVGs at a large asymmetry index. The micromixer using five mixing modules of the LVGs with an attack angle between 16.5 degrees and 22.5 degrees can achieve excellent mixing over a wide range of Reynolds numbers. Here, we call a section of channel with two pairs of staggered asymmetrical LVGs a mixing module. Besides, the micromixer with LVGs at a small attack angle is more efficient than that with a larger attack angle when pressure losses are taken into account.

Keywords: Microfluidics, Mixing, Longitudinal vortex generators, Two stream interfaces.

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Authors: C. A. Cortes-Quiroz, A. Azarbadegan, E. Moeendarbary

Abstract:

A new design of a planar passive T-micromixer with fin-shaped baffles in the mixing channel is presented. The mixing efficiency and the level of pressure loss in the channel have been investigated by numerical simulations in the range of Reynolds number (Re) 1 to 50. A Mixing index (Mi) has been defined to quantify the mixing efficiency, which results over 85% at both ends of the Re range, what demonstrates the micromixer can enhance mixing using the mechanisms of diffusion (lower Re) and convection (higher Re). Three geometric dimensions: radius of baffle, baffles pitch and height of the channel define the design parameters, and the mixing index and pressure loss are the performance parameters used to optimize the micromixer geometry with a multi-criteria optimization method. The Pareto front of designs with the optimum trade-offs, maximum mixing index with minimum pressure loss, is obtained. Experiments for qualitative and quantitative validation have been implemented.

Keywords: Computational fluids dynamics, fin-shaped baffle, mixing strategies, multi-objective optimization, passive micromixer.

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Authors: Eggertson, E.C. Kapulla, R, Fokken, J, Prasser, H.M.

Abstract:

The turbulent mixing of coolant streams of different temperature and density can cause severe temperature fluctuations in piping systems in nuclear reactors. In certain periodic contraction cycles these conditions lead to thermal fatigue. The resulting aging effect prompts investigation in how the mixing of flows over a sharp temperature/density interface evolves. To study the fundamental turbulent mixing phenomena in the presence of density gradients, isokinetic (shear-free) mixing experiments are performed in a square channel with Reynolds numbers ranging from 2-500 to 60-000. Sucrose is used to create the density difference. A Wire Mesh Sensor (WMS) is used to determine the concentration map of the flow in the cross section. The mean interface width as a function of velocity, density difference and distance from the mixing point are analyzed based on traditional methods chosen for the purposes of atmospheric/oceanic stratification analyses. A definition of the mixing layer thickness more appropriate to thermal fatigue and based on mixedness is devised. This definition shows that the thermal fatigue risk assessed using simple mixing layer growth can be misleading and why an approach that separates the effects of large scale (turbulent) and small scale (molecular) mixing is necessary.

Keywords: Concentration measurements, Mixedness, Stablystratified turbulent isokinetic mixing layer, Wire mesh sensor

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Authors: Cha’o-Kuang Chen, Ching-Chang Cho

Abstract:

The study investigates the mixing performance of electrokinetically-driven power-law fluids in a microchannel containing patterned trapezoid blocks. The effects of the geometry parameters of the patterned trapezoid blocks and the flow behavior index in the power-law model on the mixing efficiency within the microchannel are explored. The results show that the mixing efficiency can be improved by increasing the width of the blocks and extending the length of upper surface of the blocks. In addition, the results show that the mixing efficiency increases with an increasing flow behavior index. Furthermore, it is shown that a heterogeneous patterning of the zeta potential on the upper surfaces of the trapezoid blocks prompts the formation of local flow recirculations, and therefore improves the mixing efficiency. Consequently, it is shown that the mixing performance improves with an increasing magnitude of the heterogeneous surface zeta potential.

Keywords: Non-Newtonian fluid, Power-law fluid, Electroosmotic flow, Passive mixer, Mixing, Micromixer.

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Authors: Yan-zhao Yang

Abstract:

In this paper, some limit properties for mixing random variables sequences were studied and some results on weak law of large number for mixing random variables sequences were presented. Some complete convergence theorems were also obtained. The results extended and improved the corresponding theorems in i.i.d random variables sequences.

Keywords: Complete convergence, mixing random variables, weak law of large numbers.

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Authors: Yilun Shang

Abstract:

We consider a heterogeneously mixing SIR stochastic epidemic process in populations described by a general graph. Likelihood theory is developed to facilitate statistic inference for the parameters of the model under complete observation. We show that these estimators are asymptotically Gaussian unbiased estimates by using a martingale central limit theorem.

Keywords: statistic inference, maximum likelihood, epidemicmodel, heterogeneous mixing.

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Authors: Rei-Tang Tsai, Chih-Yang Wu, Chia-Yuan Chang, Ming-Ying Kuo

Abstract:

This study aims to investigate the mixing behaviors of deionized (DI) water and carboxymethyl cellulose (CMC) solutions in C-shaped serpentine micromixers over a wide range of flow conditions. The flow of CMC solutions exhibits shear-thinning behaviors. Numerical simulations are performed to investigate the effects of the mean flow speed, fluid properties and geometry parameters on flow and mixing in the micromixers with the serpentine channel of the same overall channel length. From the results, we can find the following trends. When convection dominates fluid mixing, the curvature-induced vortices enhance fluid mixing effectively. The mixing efficiency of a micromixer consisting of semicircular C-shaped repeating units with a smaller centerline radius is better than that of a micromixer consisting of major segment repeating units with a larger centerline radius. The viscosity of DI water is less than the overall average apparent viscosity of CMC solutions, and so the effect of curvature-induced vortices on fluid mixing in DI water is larger than that in CMC solutions for the cases with the same mean flow speed.

Keywords: Microfluidics, mixing, non-Newtonian fluids, curved channel, vortex.

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Authors: Bahram Talebjedi, Emily Earl, Mina Hoorfar

Abstract:

One of the issues that arises with microscale lab-on-a-chip technology is that the laminar flow within the microchannels limits the mixing of fluids. To combat this, micromixers have been introduced as a means to try and incorporate turbulence into the flow to better aid the mixing process. This study presents an electroosmotic micromixer that balances vortex generation and degeneration with the inlet flow velocity to greatly increase the mixing efficiency. A comprehensive parametric study was performed to evaluate the role of the relevant parameters on the mixing efficiency. It was observed that the suggested micromixer is perfectly suited for biological applications due to its low pressure drop (below 10 Pa) and low shear rate. The proposed micromixer with optimized working parameters is able to attain a mixing efficiency of 95% in a span of 0.5 seconds using a frequency of 10 Hz, a voltage of 0.7 V, and an inlet velocity of 0.366 mm/s.

Keywords: Microfluidics, active mixer, pulsed AC electroosmosis flow, micromixer.

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Authors: Eldin Wee Chuan Lim

Abstract:

The mixing behaviors of dry and wet granular materials in gas fluidized bed systems were investigated computationally using the combined Computational Fluid Dynamics and Discrete Element Method (CFD-DEM). Dry particles were observed to mix fairly rapidly during the fluidization process due to vigorous relative motions between particles induced by the flow of gas. In contrast, due to the presence of strong cohesive forces arising from capillary liquid bridges between wet particles, the mixing efficiencies of wet granular materials under similar operating conditions were observed to be reduced significantly.

Keywords: Computational Fluid Dynamics, Discrete Element Method, Gas Fluidization, Mixing, Wet particles

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Authors: Aleksandra Mišan, Bojana Šarić, Nataša Nedeljković, Mladenka Pestorić, Pavle Jovanov, Milica Pojić, Jelena Tomić, Bojana Filipčev, Miroslav Hadnađev, Anamarija Mandić

Abstract:

With the aim of improving nutritional profile and antioxidant capacity of gluten-free cookies, blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a gluten-free cookie formulation. Since the quality of a baked product is highly influenced by the baking conditions, the objective of this work was to optimize the baking time and thickness of dough pieces, by applying Response Surface Methodology (RSM) in order to obtain the best technological quality of the cookies. The experiments were carried out according to a Central Composite Design (CCD) by selecting the dough thickness and baking time as independent variables, while hardness, color parameters (L*, a* and b* values), water activity, diameter and short/long ratio were response variables. According to the results of RSM analysis, the baking time of 13.74min and dough thickness of 4.08mm was found to be the optimal for the baking temperature of 170°C. As similar optimal parameters were obtained by previously conducted experiment based on sensory analysis, response surface methodology (RSM) can be considered as a suitable approach to optimize the baking process.

Keywords: Baking process, blueberry pomace, gluten-free cookies, Response Surface Methodology.

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Authors: Saad Al-Baddai, Karema Al-Subari, Elmar Lang, Bernd Ludwig

Abstract:

Empirical mode decomposition (EMD), a new data-driven of time-series decomposition, has the advantage of supposing that a time series is non-linear or non-stationary, as is implicitly achieved in Fourier decomposition. However, the EMD suffers of mode mixing problem in some cases. The aim of this paper is to present a solution for a common type of signals causing of EMD mode mixing problem, in case a signal suffers of an intermittency. By an artificial example, the solution shows superior performance in terms of cope EMD mode mixing problem comparing with the conventional EMD and Ensemble Empirical Mode decomposition (EEMD). Furthermore, the over-sifting problem is also completely avoided; and computation load is reduced roughly six times compared with EEMD, an ensemble number of 50.

Keywords: Empirical mode decomposition, mode mixing, sifting process, over-sifting.

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Authors: Jing Wu, Wei Lv, Yibing Li, Yuanfan You

Abstract:

The separation of speech signals has become a research hotspot in the field of signal processing in recent years. It has many applications and influences in teleconferencing, hearing aids, speech recognition of machines and so on. The sounds received are usually noisy. The issue of identifying the sounds of interest and obtaining clear sounds in such an environment becomes a problem worth exploring, that is, the problem of blind source separation. This paper focuses on the under-determined blind source separation (UBSS). Sparse component analysis is generally used for the problem of under-determined blind source separation. The method is mainly divided into two parts. Firstly, the clustering algorithm is used to estimate the mixing matrix according to the observed signals. Then the signal is separated based on the known mixing matrix. In this paper, the problem of mixing matrix estimation is studied. This paper proposes an improved algorithm to estimate the mixing matrix for speech signals in the UBSS model. The traditional potential algorithm is not accurate for the mixing matrix estimation, especially for low signal-to noise ratio (SNR).In response to this problem, this paper considers the idea of an improved potential function method to estimate the mixing matrix. The algorithm not only avoids the inuence of insufficient prior information in traditional clustering algorithm, but also improves the estimation accuracy of mixing matrix. This paper takes the mixing of four speech signals into two channels as an example. The results of simulations show that the approach in this paper not only improves the accuracy of estimation, but also applies to any mixing matrix.

Keywords: Clustering algorithm, potential function, speech signal, the UBSS model.

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Authors: Faezeh Mohammadi, Ebrahim Ebrahimi, Neda Azimi

Abstract:

Use of ultrasound waves is one of the techniques for increasing the mixing and mass transfer in the microdevices. Ultrasound propagation into liquid medium leads to stimulation of the fluid, creates turbulence and so increases the mixing performance. In this study, CFD modeling of two-phase flow in a pitted micromixer equipped with a piezoelectric with frequency of 1.7 MHz has been studied. CFD modeling of micromixer at different velocity of fluid flow in the absence of ultrasound waves and with ultrasound application has been performed. The hydrodynamic of fluid flow and mixing efficiency for using ultrasound has been compared with the layout of no ultrasound application. The result of CFD modeling shows well agreements with the experimental results. The results showed that the flow pattern inside the micromixer in the absence of ultrasound waves is parallel, while when ultrasound has been applied, it is not parallel. In fact, propagation of ultrasound energy into the fluid flow in the studied micromixer changed the hydrodynamic and the forms of the flow pattern and caused to mixing enhancement. In general, from the CFD modeling results, it can be concluded that the applying ultrasound energy into the liquid medium causes an increase in the turbulences and mixing and consequently, improves the mass transfer rate within the micromixer.

Keywords: CFD modeling, ultrasound, mixing, mass transfer.

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Authors: Yu-Sin Lin, Chih-Yang Wu, Yung-Ching Chu

Abstract:

In this work, we perform numerical simulation of fluid mixing in a floor-grooved micro-channel with wavy sidewalls which may impose perturbation on the helical flow induced by the slanted grooves on the channel floor. The perturbation is caused by separation vortices in the recesses of the wavy-walled channel as the Reynolds number is large enough. The results show that the effects of the wavy sidewalls of the present micromixer on the enhancement of fluid mixing increase with the increase of Reynolds number. The degree of mixing increases with the increase of the corrugation angle, until the angle is greater than 45 degrees. Besides, the pumping pressure of the micromixer increases with the increase of the corrugation angle monotonically. Therefore, we would suggest setting the corrugation angle of the wavy sidewalls to be 45 degrees.

Keywords: Fluid mixing, grooved channel, microfluidics, separation vortex.

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Authors: E. Soboleva, E. Sergachyova, S. G. Davydenko, T. V. Meledina

Abstract:

Problem of food preservation is extremely important for mankind. Viscous damage ("illness") of bread results from development of Bacillus spp. bacteria. High temperature resistant spores of this microorganism are steady against 120°C) and remain in bread during pastries, potentially causing spoilage of the final product. Scientists are interested in further characterization of bread spoiling Bacillus spp. species. Our aim was to find weather yeast Saccharomyces cerevisiae strains that are able to produce natural antimicrobial killer factor can preserve bread illness. By diffusion method, we showed yeast antagonistic activity against spore-forming bacteria. Experimental technological parameters were the same as for bakers' yeasts production on the industrial scale. Risograph test during dough fermentation demonstrated gas production. The major finding of the study was a clear indication of the presence of killer yeast strain antagonistic activity against rope in bread causing bacteria. After demonstrating antagonistic effect of S. cerevisiae on bacteria using solid nutrient medium, we tested baked bread under provocative conditions. We also measured formation of carbon dioxide in the dough, dough-making duration and quality of the final products, when using different strains of S. cerevisiae. It is determined that the use of yeast S. cerevisiae RCAM 01730 killer strain inhibits appearance of rope in bread. Thus, natural yeast antimicrobial killer toxin, produced by some S. cerevisiae strains is an anti-rope in bread protector.

Keywords: Bakers' yeasts, rope in bread, Saccharomyces cerevisiae.

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Authors: Ghulam Mueen-ud-Din, Salim-ur-Rehman, Faqir M. Anjum, Haq Nawaz, Mian A. Murtaza

Abstract:

The effect of wheat flour extraction rates on flour composition, farinographic characteristics and the quality of sourdough naans was investigated. The results indicated that by increasing the extraction rate, the amount of protein, fiber, fat and ash increased, whereas moisture content decreased. Farinographic characteristic like water absorption and dough development time increased with an increase in flour extraction rate but the dough stabilities and tolerance indices were reduced with an increase in flour extraction rates. Titratable acidity for both sourdough and sourdough naans also increased along with flour extraction rate. The study showed that overall quality of sourdough naans were affected by both flour extraction rate and starter culture used. Sensory analysis of sourdough naans revealed that desirable extraction rate for sourdough naan was 76%.

Keywords: Extraction rates, Farinographic characteristics, Flour composition, Sourdough naans, Wheat flour.

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Authors: Mikhail Strongin

Abstract:

The mixing of two or more liquids is very common in many industrial applications from automotive to food processing. CFD simulations of these processes require comparison with test results. In many cases it is practically impossible. Therefore, comparison provides with scalable tests.  So, parameterization of the problem is sufficient to capture the performance of the mixer.

However, the influence of geometrical and thermo-physical parameters on the mixing is not well understood.

In this work influence of geometrical and thermal parameters was studied. It was shown that for full developed turbulent flows (Re > 10⁴⁾, Pe_t»const and concentration of secondary fluid ~ F(r/l).

In other words, the mixing is practically independent of total flow rate and scale for a given geometry and ratio of flow rates of mixing flows. This statement was proved in present work for different geometries and mixtures such as EGR and water-urea mixture.

Present study has been shown that the best way to improve the mixing is to establish geometry with the lowest Pe_t number possible by intensifying the turbulence in the domain. This is achievable by using step geometry, impinging flow EGR on a wall, or EGR jets, with a strong change in the flow direction, or using swirler like flow in the domain or combination all of these factors. All of these results are applicable to any mixtures of no compressible fluids.  

Keywords: CFD, mixing, fluids, parameterization, scalability.

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Authors: A. M. Tahsini

Abstract:

Numerical study of two dimensional supersonic hydrogen-air mixing layer is performed to investigate the effect of turbulence and chemical additive on ignition distance. Chemical reaction is treated using detail kinetics. Advection upstream splitting method is used to calculate the fluxes and one equation turbulence model is chosen here to simulate the considered problem. Hydrogen peroxide is used as an additive and the results show that inflow turbulence and chemical additive may drastically decrease the ignition delay in supersonic combustion.

Keywords: Ignition, Mixing layer, Numerical simulation, Supersonic combustion, Turbulence

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