Drying technique

Moisture. In relatively pure sugar solutions, moisture is deterrnined as the difference between 100 and Brix. In crystalline products, it is usually deterrnined by loss-on-drying under specified conditions in an oven or by commercial moisture analyzers that have built-in balances. Moisture in molasses and heavy symps is deterrnined by a special loss-on-drying technique, which involves coating the sample onto sand to provide a greater surface area for oven drying. The result of this test is usually considered dry substance rather than moisture. 

Active dry yeasts of improved quality have been available for many years, and more recently instant active dry yeast has been introduced (15,20). This instant yeast exhibits more activity than regular active dry yeast due to improved drying techniques, and can replace compressed yeast at a rate of 33 —40%. Dried yeasts, which are stable for long periods of time at room temperature, are of interest to bakers because of the high distribution cost of fresh compressed yeast. This is especially tme for those away from distribution centers and for smaller bakers whose usage rate of yeast is low. 

Commercial Availability All of the many types of coaters and dryers discussed herein are commercially available from many different vendors. These vendors usually have pilot faciUties so that new coating and drying techniques can be easily tested. Contract coating companies, specialising only in coating, also exist. 

NDMA concentration ( ig/kg) in malt depending on different drying techniques... 

NDMA in beer. Ooitparison of determination in 1978 before and in 1981 after introduction of new malt drying techniques... 

One of the most widely used spray-drying techniques for coffee extract involves spraying percolated coffee extract at 40°F into the top of a baffled tower of hot air at 480°F initially. The cooler wet air is removed toward the bottom of the tower and finally a powder of the coffee extract solids leaves the tower at about 90°F. These solids are in the form of hollow beads and contain 3% moisture. 

K Heinzelmann, K Franke. Using freezing and drying techniques of emulsions for the microencapsulation of fish oil to improve oxidation stability. Colloids Surfaces B Biointerfaces 12(3—6) 223—229, 1999. 

Insensitive to impact, it decomposes, sometimes explosively, above its m.p. [1], particularly if heated rapidly [2], Although used in aqueous solutions as a preservative in pharmaceutical preparations, application of freeze-drying techniques to such solutions has led to problems arising from volatilisation of traces of hydrazoic acid from non-neutral solutions, condensation in metal lines, traps or filters, and formation of heavy metal azides in contact with lead, copper or zinc components in the drying plant [3,4],... 

TXRF was used to characterize high-viscosity polymer dispersions [83], with special attention being paid to the different drying techniques and their effect on the uniformity of the deposited films. TXRF was also used as a means to classify different polymers on the basis of their incoherently scattered peaks [84], Dispersive XRF has been used to assess the level of aluminum in antacid tablets [85]. 

Grain legumes have also been processed into refined starch (10,11) and protein isolates (12,13,14) by procedures derived from the traditional corn starch and soybean protein industries (15). However, comparative data on product yields, composition and losses have not been published. A commercial plant for the wet processing of field pea into refined starch, protein isolate and refined fiber has been established in Western Canada. Little is known about the characteristics of the protein isolate or refined fiber product. Water-washed starch prepared from the air-classified starch fractions of field pea (16,17) and fababean (6) have been investigated for certain physico-chemical and pasting properties. Reichert (18) isolated the cell wall material from soaked field pea cotyledons and determined its fiber composition and water absorption capacity. In addition, the effects of drying techniques on the characteristics of pea protein Isolates have been determined (14). 

Analysing volatile acids in aqueous systems, resulting mainly from the presence of water, have been reported [19]. The volatile acids high polarity as well as their tendency to associate and to be adsorbed firmly on the column require esterification prior to gas chromatographic determination. The presence of water interferes in esterification so that complex drying techniques and isolation of the acids by extraction, liquid solid chromatography, distillation, and even ion exchangers had to be used [20-23],... 

The best drying techniques succeed only in reducing the reaction rate to a very low value, which is often rather irreproducible the reactions go to completion. 

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