Texture characteristics others

As engineered stmctures, nonwovens can be designed to have appearances, textures, and other aesthetic properties comparable to traditional wovens and knits, and performance and functional properties superior to traditional wovens and knits. Nonwovens are, indeed, a distinct class of fiber-based materials with the characteristics of fabric and many of its useful properties. 

A great deal of effort has been made to investigate the role of xylans in bread making. Reviews on cereal xylans [39,41,118] have shown that the xylan component is primarily responsible for the effects on the mechanical properties of the dough as well as the texture and other end-product quality characteristics of baked products. 

It is a highly hydrated gelatinous product with a bland taste. The texture characteristics of the curds vary from soft to firm, depending on the processing conditions. Thus, tofu can be easily incorporated with other foodstuffs and used in nearly every culinary context from salad to dessert and from breakfast foods to dinner entrees. Tempeh is made by fermenting cooked soybeans with a mold, Rhizopus oligosporus. 

The properties of these new materials as catalyst support were tested on Fischer-Tropsch process (CO-H2 reaction) in a fixed bed differential reactor. Three materials were tested a) CON, a conventional activated carbon b) SC-155 (G40.60) and c) C-155 (G20.20). All of them were previously iron doped until 5% metallic iron wt/wt was reached. The test conditions were Reaction temperature =270°C H2/CO ratio=3, pressure = latm. The main properties of the tested catalyst supports and their performance in the first hour test are shown in Table 2. SC-155 (G40.60) and C-155 (G20.20) were selected for this test in order to compare materials with near the same specific surface area but with different structural composition, and CON was selected because it is of common use and has very different texture characteristics respect to the other two materials. 

Texture is a sensory property of food. It arises from the food s physical structure, which is derived from the interactions of its constituent parts, and is perceived by monitoring how the structure responds to externally applied conditions. During development human beings learn to associate particular sensory responses from handling and eating foods, with specific textural characteristics. From verbal interactions with other humans they develop their textural vocabulary. The natural approach to characterising a food s texture is to ask human subjects to detail their assessments of texture. 

Adulterants are any material deliberately added to the food material usually to reduce cost. Typical examples are incorporation of cheaper meats into more expensive ones or substituting non-meat proteins for meat. Additives, on the other hand, are added to impart improved flavor and/or texture characteristics to foods. However, either case creates problems for some of the consumers on health, economic and/or religious grounds. Therefore, it became imperative to... 

In our case, we have modified the sepiolite in order to improve the textural characteristics, while removing the Mg2+ ions of the border and introducing other cations which can give acid properties to this material. In the present work, the acidity, stability and textural properties of modified sepiolites are presented, and its implications in gasoil cracking and vanadium trapping have been studied. 

A variety of other words and expressions are used to describe textural characteristics, such as body, crisp, greasy, brittle, tender, juicy, mealy, flaky, crunchy, and so forth. Many of these terms have been discussed by Szczesniak (1963) and Sherman (1969) most have no objective physical meaning and cannot be expressed in units of measurement that are universally applicable. Kokini (1985) has attempted to relate some of these ill-defined terms to the physical properties involved in their evaluation. Through the... 

The com symps of this type find very extensive use in the manufacture of a wide variety of foods, in which they provide a highly purified carbohydrate as a source of human energy, sweetness, and unique textural characteristics at low cost. The almost complete absence of flavors other than sweetness is a valuable attribute of these symps. 

From the results shown in Table 3 and the textural characteristics of the adsorbents presented in Table 2 several conclusions may be drawn. Under these dynamic adsorption conditions with a contact time of <1 second the most favourable conditions lead to the amount adsorbed before breakthrough being equivalent to the micropore volume of the adsorbent. Thus, it would appear that the organic is stored in the micropores. However, this condition may only be met if other textural properties of the monolithic adsorbent are also present. For samples ChFc-m/a and ChFc-m/b, with external areas of c.l20 m g the dynamic adsorption capacity was equal to the micropore volume. But for sample ChFc-m/c with an external area of 90 m g the dynamic adsorption capacity was only 75% of the micropore volume. Thus, a high external area was necessary. This was confirmed by the results obtained with NoGp-m/b and NoGp-m/c where the dynamic capacity was equal to the micropore volume even when the external area was reduced to 110 m g. ... 

In Table 1 are presented the main textural characteristics of ICP and conventionally impregnated catalysts. The Pt loading determined by inductively coupled plasma-optical emission spectroscopy was equal to the designed one confirming that during the ICP preparation pathway no metal was lost by sublimation in CO2 at 240 °C of Pt(CO)Cl2 or Pt2(CO)2Cl4 or other processes [10-12]. 

Non-woody lowmoor types of peat are usually only moderately acid, have good textural characteristics when shredded, retain large amounts of moisture, and are better supplied with nitrogen and other plant nutrients than are the moss peats. These peats serve as fairly satisfactory substitutes for stable manure and well-rotted compost, although the available nutrients released during the first six months from the two types of materials are very different. 

The presence or activity of water in foods may also enhance the rate at which deteriorative chemical reactions occur. Some products may become rancid through free radical oxidation even at low humidities and thus become unacceptable. Labile nutrients such as vitamins and natural color compounds are oxidized more rapidly when stored at low moisture levels. Enzyme-mediated hydrolytic reactions may reduce the quality of the food product. Other reactions such as the Maillard type of nonenzymatic browning may be enhanced by the presence of higher levels of water. On the other hand, water content is crucial for the textural characteristics and the sensory perception of foods. A food may be found unacceptable by consumers simply because it does not satisfy their textural (sensory) anticipation. 

Silicas with different specific surface areas can differently affect the properties of the interfacial water and its interaction with nonpolar or weakly polar solvents (coadsorbates). Aggregates of primary silica nanoparticles (Figure 1.22) can remain after adsorption of water. However, aging of nanosilicas can lead to changes in their textural and other characteristics (Morel et al. 2009,... 

In the case of carbon adsorbents stored or applied in air, water adsorbed from air can partially fill pores and reduce the pore volume accessible for other adsorbates (e.g., toxic gases). In aqueous media, water can be a strong competitor for dissolved polar or charged adsorbates, especially adsorbed in broad pores. Therefore, the interfacial phenomena in the systems with carbon adsorbent—water—adsorbate should be studied with consideration for the textural characteristics as very important for the performance of carbons. 

Chemical structural aspects of bio-objects will not be analyzed here because the main attention in the book is focused onto the interfacial phenomena and the textural characteristics of cells, tissues, seeds, etc., analyzed using NMR, cryoporometry, and other methods. 

The NMR results are in agreement with results from DRS, TSDC, DSC, XRD, and other methods with respect to clusterization of the adsorption layers. It is possible to estimate the size distribution functions of water clusters that become (melting) or remain (freezing) liquid at T<273 K (NMR) or relaxing (TSDC, DRS, DSC) at different temperatures. TSDC and NMR cryoporometry give results for solid adsorbents in agreement with the structural characteristics estimated from nitrogen adsorption isotherms. However, NMR and TSDC cryoporometry can be applied to systans (e.g., seeds, cells, tissues) which cannot be studied by conventional adsorption methods to determine their structural and textural characteristics. 

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