Journal of Engineering Processing Management最新文献_第3页

Nutritional and sensory quality of buns enriched with soy fiber (Okara) 大豆纤维馒头的营养与感官品质

Journal of Engineering Processing Management Pub Date : 2019-02-13 DOI: 10.7251/JEPM181002023B

S. Bhavya, J. Prakash

{"title":"Nutritional and sensory quality of buns enriched with soy fiber (Okara)","authors":"S. Bhavya, J. Prakash","doi":"10.7251/JEPM181002023B","DOIUrl":"https://doi.org/10.7251/JEPM181002023B","url":null,"abstract":"Dietary fiber obtained from by-products of food industries acts as a potential functional food ingredient and used in baking, beverages and meat products. Soybean, a rich source of plant protein is a suitable substitute to dairy milk. Processing of soy milk leaves behind large quantities of fiber, which could be incorporated in food formulation as a dietary supplement. With this background high fiber buns were formulated using soy fiber at different levels and analyzed for nutritional quality, physical characteristic and sensory acceptability. Nutritional characteristics of enriched buns were determined using standard methods and results (per 100 g) were: protein, 7.1-7.7 g; fat, 4.8-6.6 g; iron 2.2-3.0 mg and calcium, 74.0-81.0 mg. Phytic acid and tannin were in the range of 19.0-22.8 mg and 47.4-50.1 mg/100g respectively. Bioaccessible Fe ranged from 11.1-23.3 % and Ca from 50.2-95.5 % of total. In vitro digestible protein and starch ranged from 46.8-49.5 and 34.9-68.6 % of total respectively. Addition of fiber influenced the color of the buns as measured by Hunter Lab color meter. Incorporation of soy fiber lowered sensory scores of buns. In conclusion, soy fiber buns were nutritionally superior and can fulfill the consumer requirement of health food.","PeriodicalId":53038,"journal":{"name":"Journal of Engineering Processing Management","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71382687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Synthesis, spectral characterization and antimicrobial activity of some M(II) complexes with Ciprofloxacin 环丙沙星M(II)配合物的合成、光谱表征及抗菌活性研究

Journal of Engineering Processing Management Pub Date : 2018-12-31 DOI: 10.7251/JEPM181002016H

E. Horozić, A. Cipurković, Z. Ademovic, D. Bjelošević, Amila Zukić, Lamija Kolarević, D. Husejnagić, S. Hodžić

引用次数: 2

Recovery of Yttrium Oxide from Titanium-Aluminium based wastes 从钛铝基废料中回收氧化钇

Journal of Engineering Processing Management Pub Date : 2018-08-28 DOI: 10.7251/JEPM1810009S

S. Stopić, Sebastian Kallabis, B. Friedrich

{"title":"Recovery of Yttrium Oxide from Titanium-Aluminium based wastes","authors":"S. Stopić, Sebastian Kallabis, B. Friedrich","doi":"10.7251/JEPM1810009S","DOIUrl":"https://doi.org/10.7251/JEPM1810009S","url":null,"abstract":"Yttrium belongs to the rare earth elements and critical metals.Yttrium oxide is mostly used in fluoroscent lamps, production ofelectrodes, in electronic filters, lasers, superconductors and asadditives in various titanium-aluminium materials to improve theirproperties. Recovery of yttrium oxide from secondary sourcessuch as red mud, coatings from ceramic industry and phosphors isextremely important. The main aim of this study is to examine theselective recovery of yttrium oxide from Al-Ti based secondarymaterials using one combined method based mostly on leachingfor selective recovery of yttrium containing: crashing and grindingof materials, sieving, leaching of chosen fine fraction withhydrochloric acid, precipitation with oxalic acid in order to producea pure yttrium oxalate, filtration and a final thermal decompositionof yttrium oxalate. The present study summarized mostly theinfluence of different reaction parameters such as leachingtemperature, time and concentration of hydrochloric acid onyttrium dissolution from Al-Ti based secondary materials. Anincrease of dissolution time and temperature increases yttriumdissolution. An increase of pressure from an atmospheric pressureto 0.5 MPa at 150°C leads to the maximum dissolution of yttrium(about 98.6 %). The final produced yttrium oxide after thermaldecomposition of yttrium oxalate was analyzed using SEM andEDS-analysis.","PeriodicalId":53038,"journal":{"name":"Journal of Engineering Processing Management","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46355833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Analiza funkcije maksimalnog zapreminskog rada sa matematičkog aspekta 从数学角度分析最大汇款工作的作用

Journal of Engineering Processing Management Pub Date : 2018-08-28 DOI: 10.7251/JEPM1810042P

B. Pejovic, M. Perusic, Duško Kostić, M. Gligoric

{"title":"Analiza funkcije maksimalnog zapreminskog rada sa matematičkog aspekta","authors":"B. Pejovic, M. Perusic, Duško Kostić, M. Gligoric","doi":"10.7251/JEPM1810042P","DOIUrl":"https://doi.org/10.7251/JEPM1810042P","url":null,"abstract":"Polazeći od I i II zakona termodinamike, primjenjenog upovratnim procesima, a kod kojih je postignuta ravnoteža pritiskai temperature, u radu je izveden izraz za ukupni maksimalnizaprmenski rad zatvorenih sistema. Radi potpunije interpretacijeove problematike za dva karakteristična slučaja, dat je grafičkiprikaz u p-v dijagramu, gdje se na očigledan način zapaža da senajveći rad širenja sastoji iz izenropskog i izotermnog rada kao irada protiv pritiska okoline. Na bazi izvedenog izraza, koristećiodgovarajuće termodinamičke relacije, izveden je izraz zaspecifični maksimalni rad koji je pogodan za analizu. Dobijeni izrazje posmatran kao dvodimenzioni problem odnosno kao funkcijadvije promijenive: početni pritisak i početna temperatura kaoprimarni parametri. Primjenom matematičke analize dokazano jepostojanje minimuma posmatrane funkcije, i dato njeno grafičkopredstavljanje u prostornom koordinatnom sistemu. Detaljnommatematičkom analizom pokazano je da u opštem slučaju funkcijamaksimalnog rada geometrijski predstavlja jednu konkavnupovršinu u prostoru.Radi efikasnijeg rješavanja i analizepostavljenog problema, složena funkcija maksimalnog radaposmatrana je kao dvije funkcije sa jednom promjenljivomodnosno dvodimenzioni problem sveden je na dvajednodimenziona problema. Pokazano je da i kodjednodimenzionih problema takođe postoji tačka u kojoj jemaksimalni rad minimalan a različit od nule. Na kraj rada, date sumogućnosti primjene kompleksne problematike maksimalnograda a koje se odnose na eksergijsku analizu i optimizacijutermodinamičkih procesa, kao i smjernice za naredna istraživanjaproblema za slučaj ostalih gasova, poluidealnih gasova i Van derWaals – ovog gasa. Može se tvrditi, da postupak analizetermodinamičke funkcije maksimalnog rada, prikazanog u radu,nije uobičajen u literaturi.","PeriodicalId":53038,"journal":{"name":"Journal of Engineering Processing Management","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47694106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Possibilities for utilization of dietary fiber-rich supplement from pepper (Capsicum annum L.) processing waste in bakery products 利用辣椒(Capsicum annum L.)加工废料中富含膳食纤维的补充剂用于烘焙产品的可能性

Journal of Engineering Processing Management Pub Date : 2018-08-28 DOI: 10.7251/JEPM1810028M

J. Mastilović, Ž. Kevrešan, Milan Vukic, M. Ivanovic, Jelena Radovanović, Dženita Džinić

引用次数: 2

Reducing Packaging Waste – Mechanical Characteristics and Network Parameters of the Gelatin-Based Thin Film for Cruciferous Vegetables Packaging 减少包装浪费——十字花科蔬菜用明胶基薄膜的力学特性和网络参数

Journal of Engineering Processing Management Pub Date : 2018-08-28 DOI: 10.7251/JEPM1810021B

N. Milašinović, Bojana D. Balanč

引用次数: 0

Characterisation and antimicrobial activity of silver nanoparticles derived from Vascellum pratense polysaccharide extract and sodium citrate 红细胞多糖提取物和柠檬酸钠制备的银纳米粒子的表征及其抗菌活性

Journal of Engineering Processing Management Pub Date : 2018-08-28 DOI: 10.7251/JEPM1810001P

P. Petrović, D. Kostić, A. Klaus, Jovana Vunduk, M. Nikšić, Đ. Veljović, L. Griensven

引用次数: 3