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Showing 1 to 4 of 4 for “"anti-caking agents"”.
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Effects of Starch-Based Anti-Caking Agents on Browning of Shredded Mozzarella Cheese
The effects of starch-based anti-caking agents on the browning of Mozzarella cheese were evaluated in this experiment. Six commercially available anti-caking agent treatments were examined and color measurements indicated that the starch-based anti-caking agents produced a baked cheese with a …
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Effects of Starch-based Anti-caking Agents on the Functional Properties of Shredded Mozzarella Cheese
… market for pizza and ready to eat food items. Anti-caking agents are utilized in the production of shredded cheese for reducing clumping and increasing the appearance of separate cheese shreds. Six anti-caking agents were applied to low moisture part skim Mozzarella cheese and examined for …
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Experimental investigation of constant volume sulfur dust explosions
… to measurements of the fundamental combustion quantities, such as ame temperature and speed, to ascertain the burning regime of sulfur dust ames. A two-dimensional laser extinction technique was used to characterize the powder dispersion and uniformity by measuring the particle concentration with …
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Experimental and Modeling the Flow Properties of Distillers Dried Grains (DDG) with Varying Soluble Levels and Moisture Contents
… DDGS flowability is often problematic due to caking and bridging during storage and transportation. This is a major issue faced by the ethanol producers and farmers and needs to be addressed.<br /> To address the flow problem, the key factors affecting the flowability of DDGS should be …