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Milling products, chemical composition

Chemical composition (% voL) = paraffins SO. naphthenes 15/aromaucs 5. Steam dilution ratio = 0.60. fields of various pvrolysii products are expressed in % Wt milling to feed. [Pg.132]

Corrosion Testing Objectives of SCC testing are (i) determination of the risk of SCC for a given application and comparison of alloys (ii) examination of the effects of chemical composition, metallurgical processing, fabrication practices for structural components (iii) evaluation of protective systems and prediction of service life (iv) development of new alloys, which are less expensive, and offer a longer, safer, and efficient performance for chosen environments (v) evaluation of claims for SCC performance of improved mill products. [Pg.88]

Raw material factors include chemical composition, form of mill product, size of mill product, material condition or temper, surface finish, and quality characteristics. [Pg.711]

Milling Yields and Chemical Composition of Dry-Milled Products of Rice... [Pg.197]

Chemical Composition of the Different Classes of Wheat and Its Dry-Milled Products... [Pg.209]

List at least three by-products of the maize wet-milling industry, indicating chemical composition and main industrial or feed uses. [Pg.237]

Most pasta products are produced from sanolina mixed with small quantities of salt and, in some instances, with egg products. Thus, the chemical composition of pasta is practically equal to semolina. In order to produce semolina, durum wheat is milled, and the pericarp, germ, and aleurone layer are removed (Chapter 7). Therefore, the refined milled product is practically devoid of fiber and fat, and is rich in starch (>75%) and protein (11%-13%). Fresh eggs or egg solids are used to manufacture some pasta and noodles in order to improve flavor, texture, and color. The use of egg upgrades protein content and quality, and also supplies phospholipids and essential vitamins and minerals. Table 17.13 depicts the chemical compositions of pasta products before and after cooking. [Pg.597]

Description of industrial milling systems, and chemical composition and characteristics of dry-milled, wet-milled, and nixtamalized or lime-cooked products... [Pg.777]

See other pages where Milling products, chemical composition is mentioned: [Pg.247]    [Pg.105]    [Pg.121]    [Pg.554]    [Pg.199]    [Pg.576]    [Pg.71]    [Pg.25]    [Pg.168]    [Pg.71]    [Pg.102]    [Pg.199]    [Pg.365]    [Pg.576]    [Pg.647]    [Pg.105]    [Pg.121]    [Pg.68]    [Pg.84]    [Pg.174]    [Pg.361]    [Pg.348]    [Pg.15]    [Pg.17]    [Pg.705]    [Pg.969]    [Pg.93]    [Pg.558]    [Pg.563]    [Pg.303]    [Pg.7]    [Pg.102]    [Pg.369]    [Pg.250]    [Pg.49]    [Pg.178]    [Pg.215]    [Pg.220]    [Pg.421]    [Pg.473]    [Pg.481]    [Pg.584]   
See also in sourсe #XX -- [ Pg.190 ]



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