Wheat technology

Mary L. Caldwell and Mildred Adams, in Enzymes and Their Role in Wheat Technology, edited by J. A. Anderson, Interscience, New York, pp. 23-88 (1946). 

Anderson, J. A., ed., Enzymes and Their Role in Wheat Technology, Am. Assoc. Cereal Chemists, Mono Ser., Vol. I, New York, Interscience Publishers, Inc., 1946. 

General Finding (Pueblo) 1. Based on the results of the demonstration tests, the engineering design package, and available data, the committee believes that the Parsons/ Honeywell WHEAT technology package can provide an effective and safe means of destruction for the assembled chemical weapons stored at the Pueblo Chemical Depot. However, some of the process steps remain to be demonstrated. 

Materials of construction for the plant equipment have been selected to provide reliable operation, so that the Pueblo stockpile can be disposed of by the CWC treaty deadline. If the EDS test results indicate that the composition of feed streams will damage the equipment, more resistant materials of construction will be specified. Moreover, further refinements in the process are expected to result in changes in materials of construction that will be incorporated into the next developmental engineering phase for the WHEAT technology package. 

Finding (Pueblo) PH-14. The Parsons/Honeywell WHEAT technology appears to be capable of demilitarizing the chemical weapons stored at Pueblo Chanical Depot The combination of hydrolysis of agent hydrolysis of energetics, and biotreatment of hydrolysates can be a safe and effective process. 

General Finding (Pueblo) 3. As the ACW I Committee observed, the unit operations in both the General Atomics GATS and the Parsons/Honeywell WHEAT technology packages have never been operated as total integrated... 

Additional basic wheat products are wheat berry (kernel), bulgar, cracked wheat, wheat germ, bran, and commercial cereals. See Ref. 56 for more information on wheat science technology. 

G. Fabriani and C. Lintas, eds.. Durum Wheat, Chemisty and Technology, American Association of Cereal Chemists, St. Paul, Minn., 1988. 

Y. Pomeran2, "Wheat Science Technology," in Y. H. Hui, ed., Enyclopedia of Food Science andTechnology, Vol. 4, John Wiley Sons, Inc., New York,... 

Kayserilioglu, B. S., Bakir, U., Yilmaz, L. Akkas, N. (2003). Use of xylan, an agricultural by-product, in wheat gluten based biodegradable films mechanical, solubility and water vapor transfer rate properties. Bioresource Technology, Vol. 87, 3, (May 2003), pp. (239-246), ISSN 0960-8524... 

In inner layers, changes are much the same as during boiling. Tocopherols and tocotrienols present in wheat and rye are partially destroyed during baking. In ordinary wheat bread, losses of a-tocopherol amount to about 25%, but in the case of rye bread, prepared by traditional technology, a loss of about 50% was reported (Piironen et al, 1987). Losses of natural antioxidants in coffee brews and tomato puree were also observed (Nicoli et al, 1997). 

WHEAT WMDM WPMD water hydrolysis of explosives and agent technology WHEAT multipurpose demilitarization machine WHEAT projectile/mortar disassembly (machine)... 

As a matter of fact, most of the processes currently developed to generate biochemicals out of biomass involve fermentation of starch originating from corn, wheat, or rice, for example. The various chemicals obtainable from theses processes and their end applications are listed in Table 10.3. A lot of these fermented biochemicals, however, are not yet economically competitive compared with their petrochemical equivalent, essentially due to the large capital investment in equipment and land needed to implement the fermentation process on an industrial scale. An additional disadvantage of this route is that it competes with feedstock needed by the food industry. More research to reduce the costs of fermentation technology is needed. 

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