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Showing 1 to 20 of 67 for “"cakes"”.
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Strength of drilling fluid filter cakes
… this work, the strength of drilling fluid filter cakes is assessed. Furthermore, filter cake properties such as porosity and thickness that are altered by constituent particles and that affect cake strength are explored. The cake strength was measured using the hole punch test and particle …
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Fatty acid composition and other characteristics of shortened cakes
Data on characteristics of cakes is desirable to have for use by interested parties in making decisions about use of the product. Measurements on apparent viscosity, batter and cake characteristics: height, compressibility and moisture content were determined for cakes made with four fats and three …
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High fructose corn syrup in shortened cakes with modified corn starch additives
Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, and 75% replacement for sucrose by weight of sugar and pregelatinized cross-bonded waxy corn starch added at 0, 0.5, and 1% by weight of flour. The water was adjusted to allow for the moisture content (literature value) of the …
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DEFATTED SEED CAKES RECOVERY TO INCREASE BIOFUEL PRODUCTION SUSTAINABILITY FROM SECOND-GENERATION OIL-CROPS
… valorisation pathways for defatted seed cakes (DSCs) from various second-generation oil crops. The first step adopted a comprehensive approach to include DSCs in a circular economy framework. Ricinus communis and Camelina sativa were cultivated over two seasons, in rotation. The chemical …
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Quality and browning and the effects of ph adjustment on cakes prepared with high fructose corn syrup
Cakes were prepared with high fructose corn syrup as the total sweetening agent in a moisture adjusted formulation which allowed for the moisture content of the syrup. Three treatments were produced by adding glucose-delta-lactone and cream of tartar (high acid), cream of tartar (medium acid), or …
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Response surface analysis of high fructose corn syrup cakes emulsified with sucrose esters and mono- and diglycerides
Cakes were formulated with high fructose corn syrup (HFCS) as a replacement (0, 50, and 100% based on weight) for sucrose, and corn oil as a total replacement for hydrogenated vegetable shortening. Two different emulsifiers were used: sucrose esters (SE) or mono- and diglycerides (MDS). Nine …
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High fructose corn syrup; a replacement for sucrose in cakes made with all purpose flour and cake flour
Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, 75, and 100% levels for replacement of sucrose by weight of sugar. The water was adjusted to allow for the moisture content of the syrup. All purpose flour and cake flour were used with each level of sweetener. There was no …
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Effect of nitrogen, sulfur, and potassium chloride fertilization on the baking quality of soft red winter wheat
… of cake and cookie flours. Yellow cakes were baked for all three treatments and objective and sensory tests were performed. The flour treated with nitrogen and KCl produced cakes of low quality, sunken structure, dense in texture, and low in volume. Cakes made with sulfur-treated …
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Microwave appliance performance as affected by container geometry and material
… polysulfone. Unflavored gelatin, custard, and cakes were prepared three times in each of the 13 microwave containers. Evenness of cooking was determined by comparing meltdown and temperature in gelatin, temperature and separation/uncooked portions in custard, and index to volume in cakes. …
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The relationship of chlorination and protein and lipid content to baking quality of soft wheat flour
… pH and color were examined. Baked angel food cakes were evaluated by volume, tenderness, color, cohesiveness, crumb structure and microstructure (SEM). Gelatinization temperatures of batters were measured by Differential Scanning Calorimetry (DSC). Sensory analysis was judged by quantitative …
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The evaluation of the nutritive value of Baobab seed cake and Macadamia oil cake as feed for ruminants
… for ruminants. The nutrient composition of the cakes were determined using both proximate and modern methods of analysis of feeds and a t-test was used to compare the means of Macadamia oil cake and Baobab seed cake. The in sacco technique was used to determine the rumen degradability parameters …
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Developing a Novel Ultrafine Coal Dewatering Process
… in the slurries can be recovered, and filtration cakes can be formed in 60 s. The drying behavior was studied using nitrogen and steam at different temperatures and pressures. It is shown that residual solvents in filtration cakes can be reduced below 1400 ppm within 10 s by 15 psig steam …
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The Effect of Smectite Layer Thickness and Fabric Upon Salt Filtration at Room Temperature
… 0.079 Molal in CaCl(,2) was forced through clay cakes made by sedimenting the one-half to two micron size fraction of Cheto clay. The two cakes sedimented from distilled water had nearly parallel-flake fabric whereas the two sedimented from the described brine approached random fabric. Clay cake …
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Rheological properties of candle filter deposits at elevated temperatures and pressures
… Fluidized Bed Combustor) simulated filter cakes were prepared, expanding the work of Richman (1997). The new apparatus was used to show that these filter cakes were also unaffected by inlet pressure between the range of ambient pressure conditions and 3 atmospheres. SEM microscopy was used …
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Evaluation of a Maltodextrin Gel as a Partial Replacement for Fat in a High-Ratio White-Layer Cake Formulation
… controls were used to compare to fat-replaced cakes: control A (100% fat with 100% sucrose) and control B (100% fat with 50% sucrose/50% HFCS-90), which closely matched the sugar system of the fat-replaced cakes. Objective tests indicated that treatments D (50%), E (75%), and F (100%) had …
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The tolerance of some batters and doughs for fortification with non-fat dried milk solids
… baked products such as biscuits, chocolate cakes, muffins, and yeast rolls with non-fat dried milk solids at six concentrations were compared. Baked products were used because the majority of older people consume fairly large quantities of them, and this group of people needs added milk in …
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Anaerobic Digestion: Factors Effecting Odor Generation
… gases were produced from dewatered biosolids cakes. Aluminum did not show any relationship with organic sulfur odors. Parameters commonly used for assessing the performance of anaerobic digesters (volatile solids reduction (VSR), residual biological activity (RBA) and effluent volatile fatty …
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Spatial variation of Allanblackia parviflora seed products in Ghana: Chemical and ethnobotanical exploration
… The relatively low protein contents of kernel cakes permit its use as feedstock to feed ruminants but may not be suitable for poultry feeding. Likewise, the lower seed cakes protein in addition to the presence of shells consequently may affect suitability as animal feed. Common individual …
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Influence of changing patterns of sucrose consumption on industrial users. Response by manufacturers of soft drinks, biscuits, cereals, cakes confectionery, ice-cream, jams, canned products and other sugar-containing foods to the U. K. dietary guidelines that relate to sucrose consumption.
Sugar is intrinsically linked with the modern food system. Large sections of the U. K. food industry are dependent on its use and functional qualities. Supplies of sucrose entering the food chain have declined 25% between the 1950's and 1980's and currently stand around 37 kg/person/year. …
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