Fundamentals of Thermochemical Biomass Conversion, 1985
Thermochemical liquefaction involves conversion of biomass at high temperatures and pressures to ... more Thermochemical liquefaction involves conversion of biomass at high temperatures and pressures to liquid products. These reactions occur in an aqueous or organic carrier liquid, often in the presence of other reactants and a catalyst. A wide range of lignocellulosic feedstocks are possible, and reactions are relatively rapid.
Nettability is an important factor to be considered in postharvest treatments such as washing, aq... more Nettability is an important factor to be considered in postharvest treatments such as washing, aqueous dippings, coatings, etc. Pome fruits (ten apple and four pear cultivars) and stone fruits (nectarine and plums) were evaluated for wetting behavior and surface tension at room temperature. Nettability was assessed by measuring contact angles of water. Surface tension was calculated by measuring contact angles of methylene iodide and water or by a series of pure surfactants using Zisman's method. Wetting behavior on apple fruits depended on cultivar, with water contact angles ranging from 75° to 131°. For pear fruits, wetting also depended on cultivar. Calculated surface tensions of pear fruits were in general higher than most apple cultivars tested. In stone fruits, plums presented a high water-repellency with a contact angle of 137°. The wetting of fruit surfaces seems to be governed by the nature of the chemical groups exposed on the surface of the cuticle and also by the sur...
Research in Thermochemical Biomass Conversion, 1988
Degradation of polysaccharide materials such as starch, cellulose and cellulosic materials such a... more Degradation of polysaccharide materials such as starch, cellulose and cellulosic materials such as rice straw, corn cobs and sawdust in concentrated alkaline solution uniquely promotes the production of glycolic and oxalic acids. Conversion of starch at 240°C in an alkaline solution with a water/NaOH ratio of 1.28 (16N NaOH) and a NaOH/starch ratio of 16 produced yields of 46% glycolic acid and 24% oxalic acid. Comparable yields from celluose are 41% glycolic acid and 13% oxalic acid. Yields of glycolic and oxalic acids from cellulosic materials such as rice straw are also high, and reflect conversion of non-cellulose components to these organic acids also. Decreasing the NaOH/starch or NaOH/cellulosic material ratios in these reaction systems while maintaining the water/NaOH ratio decreases the yields of glycolic and oxalic acids based on starting starch or cellulosic weight. However, the yields based on reactor volume or alkali weight are increased sufficiently to consider using NaOH/starch or NaOH/cellulosic material ratios as low as 2 or 3.
... include: 1) trash bags for kitchen, restaurant and yard waste; 2) disposable food service ute... more ... include: 1) trash bags for kitchen, restaurant and yard waste; 2) disposable food service utensils, plates, cups and packaging ... more recycling than the remaInd.er of the waste (3). Generally, only single-component plastic packages (eg, polyethylene terephthalate (PET ...
ABSTRACTA proposed mechanism of white discoloration development on peeled carrots included both p... more ABSTRACTA proposed mechanism of white discoloration development on peeled carrots included both physical and physiological responses to wounding. The physical response is a color change due to reversible surface dehydration. This study was performed at 2.5 and 10°C using a mode1 system controlling relative humidity, at 33, 75 or 98%, and a commercial system with low‐density polyethylene (LDPE) plastic film bags. The rate of surface discoloration increased with decreasing RH. When excess surface moisture was left on peeled carrots, rates of white development decreased sharply at all RH compared with a dewetted control. The same effects were observed on peeled carrots stored in LDPE bags. Carrots partially regained their original color when water‐dipped, due to reversal of the physical response component.
ABSTRACT: :Four different whey‐protein‐isolate (WPI)/plasticizer formulations were compared to de... more ABSTRACT: :Four different whey‐protein‐isolate (WPI)/plasticizer formulations were compared to determine which provided the most gloss and which was most stable with time when applied on chocolates. The 4 plasticizers studied were glycerol, polyethylene glycol 400 (PEG 400), propylene glycol (PG), and sucrose, all in a 1:1 ratio with WPI. Gloss stability was determined by measuring gloss fade over time using the Tricor Gloss Analysis System. WPI/sucrose coatings provided the highest and most stable gloss. With optimization, water‐based WPI/sucrose coatings could be an alternative source of glaze to alcohol‐based shellac coatings in the confectionery industry.
Fundamentals of Thermochemical Biomass Conversion, 1985
Thermochemical liquefaction involves conversion of biomass at high temperatures and pressures to ... more Thermochemical liquefaction involves conversion of biomass at high temperatures and pressures to liquid products. These reactions occur in an aqueous or organic carrier liquid, often in the presence of other reactants and a catalyst. A wide range of lignocellulosic feedstocks are possible, and reactions are relatively rapid.
Nettability is an important factor to be considered in postharvest treatments such as washing, aq... more Nettability is an important factor to be considered in postharvest treatments such as washing, aqueous dippings, coatings, etc. Pome fruits (ten apple and four pear cultivars) and stone fruits (nectarine and plums) were evaluated for wetting behavior and surface tension at room temperature. Nettability was assessed by measuring contact angles of water. Surface tension was calculated by measuring contact angles of methylene iodide and water or by a series of pure surfactants using Zisman's method. Wetting behavior on apple fruits depended on cultivar, with water contact angles ranging from 75° to 131°. For pear fruits, wetting also depended on cultivar. Calculated surface tensions of pear fruits were in general higher than most apple cultivars tested. In stone fruits, plums presented a high water-repellency with a contact angle of 137°. The wetting of fruit surfaces seems to be governed by the nature of the chemical groups exposed on the surface of the cuticle and also by the sur...
Research in Thermochemical Biomass Conversion, 1988
Degradation of polysaccharide materials such as starch, cellulose and cellulosic materials such a... more Degradation of polysaccharide materials such as starch, cellulose and cellulosic materials such as rice straw, corn cobs and sawdust in concentrated alkaline solution uniquely promotes the production of glycolic and oxalic acids. Conversion of starch at 240°C in an alkaline solution with a water/NaOH ratio of 1.28 (16N NaOH) and a NaOH/starch ratio of 16 produced yields of 46% glycolic acid and 24% oxalic acid. Comparable yields from celluose are 41% glycolic acid and 13% oxalic acid. Yields of glycolic and oxalic acids from cellulosic materials such as rice straw are also high, and reflect conversion of non-cellulose components to these organic acids also. Decreasing the NaOH/starch or NaOH/cellulosic material ratios in these reaction systems while maintaining the water/NaOH ratio decreases the yields of glycolic and oxalic acids based on starting starch or cellulosic weight. However, the yields based on reactor volume or alkali weight are increased sufficiently to consider using NaOH/starch or NaOH/cellulosic material ratios as low as 2 or 3.
... include: 1) trash bags for kitchen, restaurant and yard waste; 2) disposable food service ute... more ... include: 1) trash bags for kitchen, restaurant and yard waste; 2) disposable food service utensils, plates, cups and packaging ... more recycling than the remaInd.er of the waste (3). Generally, only single-component plastic packages (eg, polyethylene terephthalate (PET ...
ABSTRACTA proposed mechanism of white discoloration development on peeled carrots included both p... more ABSTRACTA proposed mechanism of white discoloration development on peeled carrots included both physical and physiological responses to wounding. The physical response is a color change due to reversible surface dehydration. This study was performed at 2.5 and 10°C using a mode1 system controlling relative humidity, at 33, 75 or 98%, and a commercial system with low‐density polyethylene (LDPE) plastic film bags. The rate of surface discoloration increased with decreasing RH. When excess surface moisture was left on peeled carrots, rates of white development decreased sharply at all RH compared with a dewetted control. The same effects were observed on peeled carrots stored in LDPE bags. Carrots partially regained their original color when water‐dipped, due to reversal of the physical response component.
ABSTRACT: :Four different whey‐protein‐isolate (WPI)/plasticizer formulations were compared to de... more ABSTRACT: :Four different whey‐protein‐isolate (WPI)/plasticizer formulations were compared to determine which provided the most gloss and which was most stable with time when applied on chocolates. The 4 plasticizers studied were glycerol, polyethylene glycol 400 (PEG 400), propylene glycol (PG), and sucrose, all in a 1:1 ratio with WPI. Gloss stability was determined by measuring gloss fade over time using the Tricor Gloss Analysis System. WPI/sucrose coatings provided the highest and most stable gloss. With optimization, water‐based WPI/sucrose coatings could be an alternative source of glaze to alcohol‐based shellac coatings in the confectionery industry.
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