A Study of Eutectic Temperature of Sugar Mixture for Thermal Energy Storage

We studied Phase Change Materials (PCMs), which can be used as thermal energy storage for temperatures lower than 120 °C: They can store both sensible heat from a changing temperature and latent heat from changing the state of a substance. The advantage of storing energy in a PCM is that it can be reused continuously, without the degradation of efficiency. Here, the PCM mixture consists of fructose and xylitol and thus, this PCM can be used to store energy below 120 °C. The calculated Excess Gibbs Energy and activity coefficient of xylitol and fructose decreased as the fraction of xylitol increased. We tested a system, which included an evacuated tubular collector and—fructose mixtures. The system with the PCM maintained a water temperature ~14 °C higher than water without the PCM. This PCM system could store 248 kJ/kg. The xylitol—fructose mixture had a market price ~$US 4.62 $/kg (2018 price), so compared to other PCMs, xylitol-fructose was cheap and store energy efficiently.

RHEOLOGICAL PROPERTIES OF BISCUITS DOUGH WITH SPELT FLOUR

Background. The analysis of modern literature sources shows that the impro­vement of existing biscuit technologies is aimed primarily at the use of various non-traditional raw materials to regulate the nutritional value and increase the stability of sponge dough during production and baking.Thus, the production of biscuits from spelt flour is one of the most promising areas of its use, as it meets the technological properties of this type of product. The aim of the work is to study the rheological properties of sponge dough from a mixture of premium wheat flour and spelt flour. Materials and methods.The object of the study is the dough for the main biscuit and with the replacement of 10, 20, 30, 40, 50 % of high-grade wheat flour (HGWF) with spelt flour (SF). The study was performed on a rotary viscometer Reotest-2 on a system of cylin­ders S, S3 at a temperature of 20 °C. Shear stress and viscosity are calculated by formulas for the corresponding values of shear rate. The whipping of the sponge dough was defined as the ratioof thevolume of the egg-sugar mixture after beating to the volume of the mixture after adding the flour mixture and stirring for 15 с(%). The stability of the sponge dough (SSD) with the addition of flour mixtures was determined as the ratio of the height of the foam after aging for 15· 60 сat a temperature of 18–20 °C to the total height of the foam column of the sample, expressed as a percentage. Results. The study found a general trend to reduce the viscosity of sponge dough for test specimens depending on the shear rate relative to control. Thus, for the studied shear deformations from 0.167 c-1 to 24.3 c-1, the viscosity of the sponge dough of the control sample decreases from 55.50to 3.26 Pa ∙ с. Replacing wheat flour with spelt flour in the amount of 10 to 50 % helps to reduce the viscosity of sponge dough from 55.50 to 1.55 Pa ∙ с. When studying the dependence of the effective viscosity of the dough for the main biscuit on the content of SF at a fixed shear rate of 24.3 c-1, two areas were identified –in the range of 0–30 and 30–50 % replacement of wheat flour for SF, for which there is a different intensity of viscosity reduction: by 38.3 and 2.4%, respectively. The increase in the stability of sponge cake dough by 3.6–43.6% in the studied samples with respect to control was due to the addition of spelt flour. Conclusion. The use of spelt flour in the composition of the main sponge cake helps to reduce the viscosity, but increases the whipping and stability of the biscuit dough, which is positive for the subsequent molding and baking.

Effects of Montmorillonite and Cane Sugar Composition on The Properties of Montmorillonite-Carbon Sulfonate Catalyst

The influence of montmorillonite and cane sugar mixture with composition of 1:3, 1:2, 1:1, 2:1, and 3:1 to the characteristics of the synthesized montmorillonite-carbon sulfonate composite catalyst had been investigated. The mixture of montmorillonite and cane sugar was carbonized at 400 oC for 15 hours and then sulfonated using sulfuric acid at 175 oC for 15 hours. The presence of sulfonate group was detected using FT-IR and the surface topology of the catalyst was characterized using SEM-EDX. FT-IR spectra showed the existence of sulfonate group at wave number of 1095 cm-1. SEM-EDX analysis showed that the catalyst with the montmorillonite and cane sugar ratio of 1:2 consisted of 1.06% sulfur. The catalyst activity was examined using an esterification reaction between acetic acid and ethanol, and the reaction products were characterized using GC-MS. The chromatogram peak at m/z = 88 confirmed that the product was ethyl acetate. Catalyst with the montmorillonite and cane sugar ratio of 1:2 was shown to have the highest acidity and gave the highest esterification product with 76.97% conversion.

Multi-Enzymsystem zur Herstellung eines alternativen Zuckersirups

Energy-rich foods lead to an increase of overweight people in our societies. Mainly the fat and sugar content in foods is responsible for this progress. However, both components are very important for the taste and acceptance of foods. Thus, the abundant available lactose will be enzymatically modified by using the enzymes β-galactosidase, L-arabinose isomerase and glucose isomerase in order to generate a new natural sugar syrup. The new sugar mixture will be much sweeter than lactose.

Co-fermentation of a sugar mixture for microbial lipid production in a two-stage fermentation mode under non-sterile conditions

The economical production of biodiesel from lignocellulose requires an effective co-fermentation of lignocellulose-derived sugars, such as glucose and xylose.

Development of rose and crabapple compound beverage

A nutrient-richness rose-crabapple compound beverage was developed using edible rose and crabapple as raw material, and the processing technology of compound beverage was also investigated. Fresh rose petals were mixed with sugar at the mass ratio of 1:1, maturing 3 months at room temperature. Then a unique-flavor rose liquor was extracted from the mature rose-sugar mixture, whereas the flavor crabapple extracts were extracted from 20 grams of crabapple in one liter purified water. The compound beverage processing parameters were identified to ensure the optimum rose beverage processing formula by sensory evaluation and orthogonal test.

PEMANFAATAN CAMPURAN BUAH NANAS, AIR CUCIAN BERAS, DAN GULA SEBAGAI SUMBER KARBON PADA MEDIA PEMELIHARAAN IKAN LELE ( Clarias sp ) DENGAN SISTEM BIOFLOK

ABSTRACTBiofloc technology needs carbon sources to biofloc forming. The objective of this research is the effect of pineapple,rice-washing liquid, and sugar mixture as carbon sources to the rearing media of catfish that will be cultured with biofloc system. This reseach conducted for 30 days from April to May 2016 in the Perumahan Yusuf Halim Pondok Ijo, Jalan Lintas Timur KM 32 Indralaya, Kabupaten Ogan Ilir Provinsi Sumatra Selatan. This Research is using completely randomized design which are contained by 4 treatments and 3 replication the treatments are carbon sources from molase with C/N 15 Ratio (P0), carbon sources from mixture of pineapple, rice-washing liquid and sugar with C/N 10 Ratio (P1), C/N 15 Ratio (P2), C/N 20 Ratio (P3). The parameter are survival rate, growth, food efficiency and water quality.Keywords : Biofloc, Catfish, Pineapple, rice-washing liquid, Sugar, C/N Ratio