Folding strength

Fold. Strength of concentrated flavoring materials. The concentration is expressed as a multiple of a standard, eg, citms oil is compared to cold pressed oil. In the case of vanilla, folded flavors are compared to a standard extract with minimum bean content. 

There are two methods available for aroma recovery. In one method, a portion of the water is stripped from the juice prior to concentration and fractionally distilled to recover a concentrated aqueous essence solution. Apple juice requires 10% water removal, peach 40%, and Concord grape 25—30% to remove volatile flavor as an essence. Fractional distillation affords an aqueous essence flavor solution of 100—200-fold strength, which means the essence is 100 to 200 times more concentrated in flavor than the starting juice. A second method of essence recovery is to condensate the volatiles from the last effect of the evaporator they are enriched in volatile flavor components (18). 

Starch monophosphates are quite useful in foods because of their superior freeze—thaw stabiUty. As thickeners in frozen gravy and frozen cream pie preparations, they are preferred to other starches. A pregelatinized starch phosphate has been developed (131) which is dispersible in cold water, for use in instant dessert powders and icings and nonfood uses such as core binders for metal molds, in papermaking to improve fold strength and surface characteristics, as a textile size, in aluminum refining, and as a detergent builder. 

This experiment shows that folding of the non-helix or poor helix-forming sequence is encouraged in the triple helix too, even if this part of the helix contributes to a decrease of the folding strength. Sedimentation and hydrodynamic measurements clearly show the formation of a trimer aggregation and of an extended shape. 

Figures 5 and 5A and Table V show the results when the paper at pH 9.9 was alkalized with sodium carbonate. It maintained reasonable folding strength in the dry oven, and not much acid was produced by the...

Table IX. Folding Strength Results and Paper Acidity for Papers in Study No. II...

Table XIII. Folding Strength Results for Study No. Ill...

The folding strength is an important property of both packaging and graphic papers. It can be determined either as described in ISO 5626 (1993) as the Schop-per double fold value, or as described in ISO 5626 (1993) as the Kohler-MoHn folding endurance value. The sample is subjected to specified tension in both cases. The Brecht-Wesp pressure folder functions without tension. A sharp fold in... 

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