The Experts below are selected from a list of 5199 Experts worldwide ranked by ideXlab platform
J. Anuntagool - One of the best experts on this subject based on the ideXlab platform.
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Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour
Rice Science, 2016Co-Authors: Jitranut Leewatchararongjaroen, J. AnuntagoolAbstract:Rice flour from nine varieties, subjected to Dry- and wet-Milling processes, was determined for its physical and chemical properties. The results revealed that Milling method had an effect on properties of flour. Wet-Milling process resulted in flour with significantly lower protein and ash contents and higher carbohydrate content. Wet-milled flour also tended to have lower lipid content and higher amylose content. In addition, wet-milled rice flour contained granules with smaller average size compared to Dry-milled samples. Swelling power at 90 °C of wet-milled samples was higher while solubility was significantly lower than those of Dry-milled flour. Dry Milling process caused the destruction of the crystalline structure and yielded flour with lower crystallinity compared to wet-Milling process, which resulted in significantly lower gelatinization enthalpy.
Jitranut Leewatchararongjaroen - One of the best experts on this subject based on the ideXlab platform.
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Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour
Rice Science, 2016Co-Authors: Jitranut Leewatchararongjaroen, J. AnuntagoolAbstract:Rice flour from nine varieties, subjected to Dry- and wet-Milling processes, was determined for its physical and chemical properties. The results revealed that Milling method had an effect on properties of flour. Wet-Milling process resulted in flour with significantly lower protein and ash contents and higher carbohydrate content. Wet-milled flour also tended to have lower lipid content and higher amylose content. In addition, wet-milled rice flour contained granules with smaller average size compared to Dry-milled samples. Swelling power at 90 °C of wet-milled samples was higher while solubility was significantly lower than those of Dry-milled flour. Dry Milling process caused the destruction of the crystalline structure and yielded flour with lower crystallinity compared to wet-Milling process, which resulted in significantly lower gelatinization enthalpy.
F Dailami - One of the best experts on this subject based on the ideXlab platform.
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modelling of cutting induced workpiece temperatures for Dry Milling
International Journal of Machine Tools & Manufacture, 2006Co-Authors: D J Richardson, M A Keavey, F DailamiAbstract:A thermal model has been developed that predicts machining induced workpiece temperatures for peripheral Milling. The model was developed to determine the magnitude and distribution of workpiece temperatures for Dry Milling of aerospace aluminium alloys. The analytical model incorporates elements of the physical nature of the metal cutting process with analytical approaches developed for grinding to produce a peripheral Milling thermal model that is directly applicable to industry. Test and model results show that cutting induced workpiece heating reduces significantly as cutting speed and feedrates are increased. The research suggests that Dry machining of aluminium should be carried out at high cutting speeds and feeds to minimise temperature rise in the workpiece.
Boubekeur Nadjemi - One of the best experts on this subject based on the ideXlab platform.
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Effect of wet and Dry Milling on the functional properties of whole sorghum grain flour and kafirin
Journal of Food Science and Technology, 2020Co-Authors: Houria Amoura, Hind Mokrane, Boubekeur NadjemiAbstract:The effect of wet and Dry Milling on the functional properties of whole sorghum grain flour (SF) and extracted kafirin were assessed. White sorghum landrace was used to prepare two SFs by wet Milling (SF1) or Dry Milling (SF2) and to extract their respective kafirins SK1 and SK2. Protein contents of SK1 and SK2 were 90.07 and 94.23%. Wet Milling of SF allowed increasing the oil binding capacity, the least gelling concentration and the instant foam capacity and decreasing the water binding capacity and foam stability. The emulsifying activity index of SF1 and SF2 were in the same range, while emulsion stability was two time higher in SF2. Functional properties of SK1 and SK2 showed an appropriate water binding capacity of 2.20 ± 0.10 and 1.82 ± 0.22 (g water/g Dry mater), respectively. Both SK1 and SK2 showed higher oil binding capacity than SF1 and SF2 with no gel and foam formation. The wet Milling improved water and oil binding capacities of SK1 by 17 and 5%. The emulsifying activity indexes were approximately similar for SK1 and SK2 with emulsion stability exceeding 60%. Fourier transform infrared spectroscopy of SK1 and SK2 showed that wet Milling induced a decrease of α-helical structure and an increase of intermolecular β-sheet and β-turns and no change in the anti parallel β-sheet. This study showed that wet Milling could allow extracting kafirin with preserving the most important functional properties of SF and kafirin and could constitute an interesting method for protein recovery and starch isolation.
T N Nortey - One of the best experts on this subject based on the ideXlab platform.
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effects of xylanase supplementation on the apparent digestibility and digestible content of energy amino acids phosphorus and calcium in wheat and wheat by products from Dry Milling fed to grower pigs
Journal of Animal Science, 2008Co-Authors: T N Nortey, J F Patience, J S Sands, N L Trottier, R T ZijlstraAbstract:Wheat by-products are feedstuffs that vary in nutritional value, partly because of arabinoxy- lans that limit nutrient digestibility. Millrun is a by- product from Dry Milling wheat into flour and contains varying amounts of the bran, middlings, screening, and shorts fractions. The digestible nutrient content of mill- run is not well known. Effects of xylanase supplemen- tation (0 or 4,000 units/kg of diet) on energy, AA, P, and Ca digestibilities were studied in a wheat control diet and 5 diets containing 30% of a by-product (mill- run, middlings, shorts, screening, or bran) in a 2 × 6 factorial arrangement of treatments. The wheat control diet was formulated to contain 3.34 Mcal of DE/kg and 3.0 g of standardized ileal digestible Lys/Mcal of DE. Diets contained 0.4% chromic oxide. Each of 12 ileal- cannulated pigs (32.5 ± 2.5 kg) was fed 6 or 7 of 12 diets at 3 times the DE requirement for maintenance in successive 10-d periods for 6 or 7 observations per diet. Feces and ileal digesta were each collected for 2 d. Xy- lanase tended to increase (P < 0.10) ileal energy digest- ibility by 2.2 percentage units and the DE content by 0.10 Mcal/kg of DM and increased (P < 0.05) ileal DM digestibility by 2.8 percentage units; a diet × xylanase interaction was not observed. Xylanase increased (P < 0.05) total tract energy and DM digestibilities and the DE content. A diet × xylanase interaction was ob- served; xylanase increased (P < 0.05) total tract energy digestibility of the millrun diet from 72.1 to 78.9%, DE content from 3.19 to 3.51 Mcal/kg of DM, and DM di- gestibility from 71.5 to 78.6%. Diet affected (P < 0.05) and xylanase improved (P < 0.05) digestibility and di- gestible contents of some AA in diets and by-products, including Lys, Thr, and Val. Xylanase increased (P < 0.05) Lys digestibility by 13.8, 5.0, 5.2, 6.0, and 14.1 percentage units in millrun, middlings, shorts, screen- ing, and bran, respectively. Diet affected (P < 0.01) total tract P and Ca digestibilities. Xylanase increased (P < 0.05) digestible P and Ca contents. In summary, nutrient digestibility varies among wheat by-products. Millrun contained 2.65 Mcal of DE/kg of DM, which xylanase increased to 3.56 Mcal of DE/kg of DM. Xy- lanase improved nutrient digestibility and DE content in wheat by-products; and the extent of improvement depended on the by-product. Xylanase supplementa- tion may maximize opportunities to include wheat by- products in swine diets and ameliorate reductions in nutrient digestibility that may be associated with ara- binoxylans.
