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    Wyświetlanie 1-2 z 2
    Tytuł:
    Evaluation of flocculation behavior of marble powder suspensions
    Autorzy:
    Duzyol, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/951841.pdf
    Data publikacji:
    2015
    Wydawca:
    Politechnika Wrocławska. Oficyna Wydawnicza Politechniki Wrocławskiej
    Tematy:
    flocculation
    marble powder
    water soluble polymer
    starch
    turbidity
    Opis:
    In this study, flocculation of marble powder suspensions was investigated depending on a polymer type and dosage. Polyacrylamide was used as a synthetic polymer, while starch was used as a natural polymer. The effect of polyacrylamide type was also examined using anionic, cationic and non-ionic polyacrylamides. Flocculation of suspensions was ascertained by turbidity measurements. It was found that anionic and especially non-ionic polymers flocculated the marble powder suspension more strongly than starch and cationic polymer. On the other hand, it was observed that the sequential addition of starch and polymer did not improve flocculation of suspension. On contrary, sequential addition of flocculants caused re-dispersion of the flocculated suspension. When a non-ionic polymer was used as the flocculant, the reached minimum turbidity of suspension was measured to be 38 NTU (nephelometric turbidity unit).
    Źródło:
    Physicochemical Problems of Mineral Processing; 2015, 51, 1; 5-14
    1643-1049
    2084-4735
    Pojawia się w:
    Physicochemical Problems of Mineral Processing
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods
    Autorzy:
    Baltaci, Cemalettin
    Erkmen Bostanci, Dilara
    Altintaş, Rahime
    Dalkiran, Yusuf
    Akdoğan, Arda
    Okan, Onur T.
    Powiązania:
    https://bibliotekanauki.pl/articles/48899274.pdf
    Data publikacji:
    2024-08-22
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    antioxidants
    Rosa canina
    instant beverage
    lyophilization
    phenolics
    soluble powder
    Opis:
    In this study, the physicochemical properties, antioxidant capacity, sensory properties, and phenolic and mineral profiles of instant rosehip teas prepared using spray-drying (SD) and freeze-drying (FD) were compared. The yield of instant tea produced using FD and SD was 23.75 and 21.25 g/100 g, respectively. The total color difference between the FD and SD tea was 50.74, with the SD sample exhibiting higher redness and yellowness. The FD tea was richer in ascorbic acid than SD tea (67.2 and 59.4 mg/100 g dry weight, DW, respectively). The mineral content ranged from 0.20 mg/kg DW (copper) to 2,837 mg/kg DW (potassium) in SD tea, and from 0.31 mg/kg DW (copper) to 3,083 mg/kg DW (potassium) in FD samples. The total phenolic content was 1,315 and 1,495 mg GAE/100 g DW of SD and FD samples, respectively. The antioxidant capacity of instant rosehip teas was determined as total antioxidant capacity, ferric reducing antioxidant power and DPPH radical scavenging activity. In all these assays, FD tea was found to have a higher antioxidant capacity. In the phenolic profile determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS) technique, protocatechuic acid dominated in instant rosehip teas prepared using both methods. The main flavonoids identified were quercetin, quercitrin, hyperoside and luteolin 7-glucoside. Following the sensory analysis, the panelists have generally preferred the FD tea in terms of aroma and flavor, while opting for the SD tea in terms of appearance and color. In conclusion, although freeze-drying allowed obtaining a product with a higher antioxidant capacity and antioxidant content than spray-drying, both drying methods may be considered suitable for the production of instant rosehip teas and ensure obtaining a functional food product.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2024, 74, 3; 244-254
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-2 z 2

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