No description available.

The food industry has responded to the American Heart Association's overwhelming concerns about the complications of obesity with an array of fat reduced products that maintain the functionality of fat in given systems. In baked products, it appears that no one single ingredient effectively mimics these functions. The present study investigated the effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins. The fat reduced muffins also utilized a hydrocolloid fat replacer, bacterial and fungal amylases, and an emulsifier (DATEM). Results showed that both liquid and dry honey significantly (p<0.05) increased crust and crumb color at all replacement levels, however the use of 25% liquid honey was shown to favorably increase the crust color of fat reduced muffins. Volume was not significantly (p>0.05) affected but appeared to decrease with the addition of honey due to either premature starch gelatinization or a decrease in batter pH. The addition of honey increased moisture content, and decreased water activity, but did not decrease firmness or staling rates especially after prolonged frozen storage. Sensory panelists noted that the addition of liquid or dry honey increased the cohesive forces and decreased tenderness. The addition of moisture to the fat reduced system did not appear to improve the perceived moistness of the product. / Master of Science

Soft red winter wheat (Saluda c.v.) was fertilized using three treatments; urea, urea + KCl, and urea + sulfur. The wheat was harvested and milled and the flour produced was used to evaluate the baking quality of the wheat. Objective tests were performed on the flour samples. Significant differences in flour analysis were found among the three treatments. Farinograph curves for all treatments had medium peak time and short stability giving all samples hard red winter and hard red spring wheat characteristics. Flour from nitrogen-treated grain was most tolerant to mixing and was significantly a stronger flour according to its mixing tolerance index (MTI) value, peak time value, and absorption value. Flour treated with KCl had mixed characteristics; absorption and peak times gave it strong flour characteristics, while MTI value gave it medium-strength characteristics. Sulfur-treated flour exhibited medium-strength characteristics. Ash results demonstrated that KCl treatment had significantly higher ash content and was not suitable for the cake batter. All treatments had higher protein contents than those characteristics 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 flour retained their structure and had the highest volume, but the texture was still dense. Sensory panelists found cakes made from sulfur-treated flour lighter in texture than KCl and nitrogen treatments. Cakes from nitrogen-treated flour were perceived as being denser than the rest. / Master of Science

No description available.

Doctor of Philosophy / Department of Grain Science and Industry / Yong Cheng Shi / To realize the full potential of waxy wheat flours in food applications, six advanced hard waxy wheat lines were studied. Pasting properties of waxy wheat flours as well as factors governing the pasting properties were investigated. Waxy wheat starch granules swelled more extensively and were more prone to α-amylase degradation than normal wheat starch. A combination of endogenous α-amylase activity and protein matrix contributed to a large variation of pasting properties of waxy wheat flours. Bi-axial extension properties classified dough from waxy wheat as in-elastic. Waxy wheat flour had higher water absorption and lower mixing time than normal wheat flour. Waxy wheat starch affected protein hydration but not protein extractability after optimum dough mixing. Presence of some non-protein free thiol contents and some gliadins acting as chain terminators could be the underlying reasons for waxy wheat flours producing slack dough. In an effort to improve functionality of waxy wheat flours, hydro-thermal processing was used. Two temperatures (140 and 160°C), three moisture contents (0, 12.4 and 20%), and four exposure times (0, 5, 15, 30 and 60 min) were employed. Hydrothermal processing resulted in non-cohesive waxy wheat flours with high viscosity and greater acid stability than native waxy wheat flour. A closer investigation revealed the possible role of endosperm proteins in improving pasting properties of waxy wheat flours. Upon thermal processing, waxy wheat flours demonstrated a long hydration time before forming dough. Heating decreased protein solubility while no changes in starch molecular weight distribution were observed. Our results indicate that hydro-thermal processing results in increased starch protein interaction. As part of application of waxy wheat, bread was baked by replacing normal wheat flour with two hard waxy wheat flours at 15, 30, and 45% levels. Substitution with waxy wheat flour resulted in higher loaf volume and softer loaves. However, substitution at > 30% resulted in excessive post-bake shrinkage and a ‘key-hole’ shape with an open crumb structure. Bread crumb microstructure indicated a loss of starch granule rigidity and fusing of starch granules. Soluble starch content was significantly higher in bread 1-day old crumb containing waxy wheat flour than in control bread.

Master of Science / Department of Food Science / Delores Chambers / Research has shown that trans fat consumption increases the levels of low-density lipoprotein (LDL) and has a direct correlation to the incidence of heart disease. It is now widely believed that trans fat intake adversely affects the health of consumers. A Food and Drug Administration (FDA) ruling, effective January 1, 2006, required declaration of trans fat content on all Nutrition Facts labels of food products. Around the same time local governments, such as the city of New York, and some restaurants followed suit by eliminating trans fats from their menus. The food industry’s initial concern with trans fat elimination/reduction was the loss of some functionality such as shelf life, stability, and creaming ability with trans-free fats and oils. Researchers are working to develop new trans-free fats and oils that do not have negative sensory properties and maintain the functionality of traditionally hydrogenated oils when used in baked and fried goods. This is an overview of the chemistry, health risks, and research that has been performed to either reduce or eliminate trans fats in food products.

Coal can be converted to different chemical products through processes such destructive distillation. The destructive distillation of coal yields coke as the main product with byproducts such as coal tar pitch (CTP). CTP has a wide range of applications, especially in the carbon-processing industries. Typical applications include the manufacture of anodes used in many electrochemical processes, as well as Söderberg electrodes used in different ferroalloy processes. Söderberg electrodes are made from the thermal treatment of Söderberg electrode paste. The Söderberg electrode paste is a mixture of CTP (binding material) and coke/calcined anthracite (filler). Söderberg electrodes are characterised by a baking isotherm temperature. This temperature is located in the baking zone of the Söderberg electrode system. In the baking zone, the liquid paste is transformed into a solid carbonaceous material. Knowing the baking isotherm temperature is essential as it will ensure the safe, profitable and continuous operation of submerged arc furnaces. Thermomechanical analysis (TMA) was used in this study to determine the baking isotherm temperature of CTP samples. The baking isotherm temperature for all samples was found to lie between 450 and 475 °C irrespective of the initial chemical and physical composition of the CTP. TMA was also used to measure the dimensional changes that take place in the binding material (CTP) at temperatures above the baking isotherm. The dimensional changes of 12 CTP samples when heated from room temperature up to a maximum of 1300 °C were measured. The results indicated that all CTP samples shrank by approximately 14% in the first heating and cooling cycle. The second and third heating and cooling cycles gave a small change in dimensions of approximately 2% for all samples. The significant change in dimensions observed for all CTP samples during the first TMA thermal treatment cycle was attributed to the structural rearrangement that takes place within the carbonaceous material. The structural ordering of all CTP samples thermally treated was evaluated by X-ray diffractometry (XRD). XRD is widely used in the determination of crystallinity/amorphousness of carbonaceous materials, interlayer distance (d-spacing), as well as the degree of ordering (DOG) in a given material. For comparison of structural ordering, XRD analysis was also performed on raw (as-received) CTPs, as well as CTPs thermally treated at 475 and 1300 °C. Prebaked electrode graphite was also analysed. From the XRD results, raw CTP was found to be amorphous with no significant ordering. The interlayer spacing (d002) for all raw CTP samples averaged 3.70 Å, compared to 3.37 Å for prebaked electrode graphite. CTPs thermally treated at 1300 °C had a d-spacing of 3.51 Å. The DOG of raw samples was found to be negative which was indicative of the amorphousness of the raw CTP. The DOG increased with an increase in thermal treatment temperature, as was seen from the DOG of CTPs thermally treated at 1300 °C, which was calculated to be approximately -81% for all 12 samples. The calculated DOG for prebaked electrode graphite was 81%. Prior to determining the baking isotherm temperature, as well as the changes in dimensions during thermal treatment, the chemical compositions of the 12 CTP samples were determined. In the chemical composition determination, fundamental properties such as softening point (SP), coking value (CV), toluene and quinoline insolubles (TI and QI, respectively) were evaluated. This was in addition to proximate and ultimate analysis. The information obtained from this diverse characterisation showed significant differences in the chemical composition of the 12 CTPs. By making use of multi-linear regression analysis (MLR), it was possible to predict or calculate less commonly determined characteristics (CV, TI and QI) from the more commonly obtained parameters (proximate and ultimate analysis parameters). It was found that MLR could be used successfully to calculate CV and TI, but less so for QI. Additional chemical composition of CTP was determined by analytical techniques such as Fourier Transform Infra-Red spectroscopy (FT-IR) and Nuclear Magnetic Resonance spectroscopy (NMR). Results from the FT-IR analysis showed that the spectra for all 12 raw CTPs were similar, with differences only being in the FT-IR band intensities. The differences in FT-IR band intensities were supported by NMR analysis data, which gave quantitative information on the different structural parameters found in all CTPs. The structural composition of CTPs changed during thermal treatment, as was shown by the FT-IR analysis performed on raw CTPs samples, CTPs thermally treated at 475, 700, 1000 and 1300 °C, as well as prebaked electrode graphite. / PhD (Chemistry), North-West University, Potchefstroom Campus, 2014

Coal can be converted to different chemical products through processes such destructive distillation. The destructive distillation of coal yields coke as the main product with byproducts such as coal tar pitch (CTP). CTP has a wide range of applications, especially in the carbon-processing industries. Typical applications include the manufacture of anodes used in many electrochemical processes, as well as Söderberg electrodes used in different ferroalloy processes. Söderberg electrodes are made from the thermal treatment of Söderberg electrode paste. The Söderberg electrode paste is a mixture of CTP (binding material) and coke/calcined anthracite (filler). Söderberg electrodes are characterised by a baking isotherm temperature. This temperature is located in the baking zone of the Söderberg electrode system. In the baking zone, the liquid paste is transformed into a solid carbonaceous material. Knowing the baking isotherm temperature is essential as it will ensure the safe, profitable and continuous operation of submerged arc furnaces. Thermomechanical analysis (TMA) was used in this study to determine the baking isotherm temperature of CTP samples. The baking isotherm temperature for all samples was found to lie between 450 and 475 °C irrespective of the initial chemical and physical composition of the CTP. TMA was also used to measure the dimensional changes that take place in the binding material (CTP) at temperatures above the baking isotherm. The dimensional changes of 12 CTP samples when heated from room temperature up to a maximum of 1300 °C were measured. The results indicated that all CTP samples shrank by approximately 14% in the first heating and cooling cycle. The second and third heating and cooling cycles gave a small change in dimensions of approximately 2% for all samples. The significant change in dimensions observed for all CTP samples during the first TMA thermal treatment cycle was attributed to the structural rearrangement that takes place within the carbonaceous material. The structural ordering of all CTP samples thermally treated was evaluated by X-ray diffractometry (XRD). XRD is widely used in the determination of crystallinity/amorphousness of carbonaceous materials, interlayer distance (d-spacing), as well as the degree of ordering (DOG) in a given material. For comparison of structural ordering, XRD analysis was also performed on raw (as-received) CTPs, as well as CTPs thermally treated at 475 and 1300 °C. Prebaked electrode graphite was also analysed. From the XRD results, raw CTP was found to be amorphous with no significant ordering. The interlayer spacing (d002) for all raw CTP samples averaged 3.70 Å, compared to 3.37 Å for prebaked electrode graphite. CTPs thermally treated at 1300 °C had a d-spacing of 3.51 Å. The DOG of raw samples was found to be negative which was indicative of the amorphousness of the raw CTP. The DOG increased with an increase in thermal treatment temperature, as was seen from the DOG of CTPs thermally treated at 1300 °C, which was calculated to be approximately -81% for all 12 samples. The calculated DOG for prebaked electrode graphite was 81%. Prior to determining the baking isotherm temperature, as well as the changes in dimensions during thermal treatment, the chemical compositions of the 12 CTP samples were determined. In the chemical composition determination, fundamental properties such as softening point (SP), coking value (CV), toluene and quinoline insolubles (TI and QI, respectively) were evaluated. This was in addition to proximate and ultimate analysis. The information obtained from this diverse characterisation showed significant differences in the chemical composition of the 12 CTPs. By making use of multi-linear regression analysis (MLR), it was possible to predict or calculate less commonly determined characteristics (CV, TI and QI) from the more commonly obtained parameters (proximate and ultimate analysis parameters). It was found that MLR could be used successfully to calculate CV and TI, but less so for QI. Additional chemical composition of CTP was determined by analytical techniques such as Fourier Transform Infra-Red spectroscopy (FT-IR) and Nuclear Magnetic Resonance spectroscopy (NMR). Results from the FT-IR analysis showed that the spectra for all 12 raw CTPs were similar, with differences only being in the FT-IR band intensities. The differences in FT-IR band intensities were supported by NMR analysis data, which gave quantitative information on the different structural parameters found in all CTPs. The structural composition of CTPs changed during thermal treatment, as was shown by the FT-IR analysis performed on raw CTPs samples, CTPs thermally treated at 475, 700, 1000 and 1300 °C, as well as prebaked electrode graphite. / PhD (Chemistry), North-West University, Potchefstroom Campus, 2014

Master of Science / Department of Grain Science and Industry / Jon M. Faubion / This work investigated the relationship between flour age (days post-milling), storage condition (temperature), and the bread baking quality of whole wheat flour. A laboratory scale milling method was designed to mimic the particle size distribution of commercially milled whole wheat flours and the 100 g ‘pup’ loaf baking method was adapted for use with whole wheat doughs. Laboratory milled whole wheat flour (Karl 92) was subjected to a 21 day storage study at two storage temperatures (72 & -15 F) with quality (baking) and chemical (lipids) analyses conducted every three days. Parameters for quality analysis included: loaf weight, volume & specific volume, as well as slice area, cell number, wall thickness, cell diameter, elongation, and non-uniformity. Three lipid classes (glycolipids, phospholipids, and neutral lipids) were extracted and analyzed by TLC with quantification by computerized analysis of spot size and density. Results were analyzed by ANOVA. Analysis of the loaf quality data revealed no trends in volume or specific volume as a function of storage time or temperature, although values for some specific days were significantly different. Likewise, analysis of crumb characteristics revealed no consistent trends for either time or storage temperature. Again, values for some, but not all, parameters (area, brightness, wall thickness, cell diameter, and non-uniformity) were significantly different for specific days of the study. Analysis of lipids revealed no consistent trends for either time or storage temperature. However, values for some lipid classes (total glycolipids, free phospholipids, and total phospholipids) were significantly different for storage temperature, and values for total neutral lipids were significantly different for specific days of the study. Suggested future research opportunities include: using new crop wheat, increasing storage duration, performing WW flour lipid exchange studies, and using lipid profiling to identify and more closely track changes in individual lipid species.

<p>En av Glimek AB:s mest förekommande maskiner är SD-180 som används för degavvägning. Den finns i flera olika varianter. Den enklaste har enbart start- och stoppknapp och en potentiometer för att ställa hastigheten och en mer avancerad variant har en operatörspanel där olika möjligheter till inställningar finns.</p><p>Konstruktionen på denna maskin hade inte uppdaterats på många år och behövde en uppdatering av användargränssnitt, programvara och elkonstruktion. Arbetet har framförallt koncentrerat sig på användargränssnittet till panelen.</p><p>En del av arbetet var att undersöka om det var möjligt att utesluta PLC ur konstruktionen och använda en mer avancerad programmerbar frekvensomformare. Eftersom det blev problem med lanseringen av programvara till frekvensomformaren och enbart en mindre bra fungerande demoversion fanns tillgänglig så var detta tyvärr inte möjligt.</p><p>I arbetet har olika varianter på operatörspaneler utretts. Exempel på flödesdiagram till PLC har också gjorts.</p> / <p>One of Glimek AB's most common machines is the dough divider, SD-180. It is available in many different variants. The simplest has only a start- and stop button and a potentiometer to set the speed. A more advanced version has an operator panel with various options.</p><p>The design of this machine had not been updated in many years and needed an update of the user interface, software and electrical construction. The thesis has mainly concentrated on the human machine interface.</p><p>A part of the work was to investigate whether it was possible to exclude the PLC from the design and use a more powerful and programmable frequency inverter.Unfortunately problems arose with the release of the software for the frequency converter. Only a demo version of the software where available and it was not possible to this study because of that.</p><p>Different variants of human machine interface have been investigated. An example flowchart diagram to the PLC has also been made.</p>