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J F Prinz - One of the best experts on this subject based on the ideXlab platform.
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persistence of oral coatings of cmc and starch based custard desserts
Food Hydrocolloids, 2009Co-Authors: R A De Wijk, C Kapper, P Borsboom, J F PrinzAbstract:Food coatings that remain after swallowing starch-based or CMC-based custard desserts were investigated for 19 subjects. Foods were orally processed for 5 s using a pre-defined protocol, after which the food was swallowed. The remaining food coating was assessed sensorially as well as instrumentally using turbidity of Rinse Water. The instrumental and sensory results indicated a gradual decline of food coatings over intervals up to 180-270 s. Decline rates of coatings of individual subjects related significantly to their decline rates in perceived fattiness. Decline rates were somewhat faster for the starch-based custards indicating a role of salivary amylase in clearance of starch-based foods. No evidence was found for mechanical clearance with tongue movements. In stead, decline rates of coating after swallowing were primarily determined by oral movements before swallowing, whereby intense oral movements produced relatively little oral coatings and relatively slow decline rates, and vice versa. © 2008 Elsevier Ltd. All rights reserved.
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fatty versus creamy sensations for custard desserts white sauces and mayonnaises
Food Quality and Preference, 2007Co-Authors: R A De Wijk, J F PrinzAbstract:Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0-72%), and consumption temperatures. In addition, the foods were measured instrumentally with regard to their lubricative properties, infra-red reflectance and turbidity of Rinse Water. Despite the variety in foods, fat content showed strong correlations with the instrumental measures, and perceived fattiness, and weaker but still significant correlations with creamy mouth and after-feel. Friction and infra-red reflectance demonstrated that properties of the surface of the oral food bolus are important for fat-related attributes via mechanisms such as lubrication. Turbidity of Rinse Water suggested that properties of the bulk of the food bolus are important as well. Creamy after-feel related less well to instrumental measures, fat content and other sensory attributes suggesting that the creaminess of oral coatings is not only affected by fat but also by other unknown properties. © 2006 Elsevier Ltd. All rights reserved.
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explaining perceived oral texture of starch based custard desserts from standard and novel instrumental tests
Food Hydrocolloids, 2006Co-Authors: R A De Wijk, J F Prinz, A M JanssenAbstract:A number of in vitro and in vivo instrumental tests have been developed to reflect various aspects of the perceived oral texture of starch-based vanilla custard desserts. These tests include measurements of the food's infra-red reflectance (IRR), of the turbidity of spat-out Rinse Water, and of the friction between the food and the oral tissue. Also, images of spat-out foods have been digitally processed and image-processing parameters extracted. These tests, together with conventional rheological tests, were carried out on a set of vanilla custard desserts that varied systematically with respect to fat content (0-15%), starch content (3.3-5.1%), and type of modified starch (potato, tapioca, and waxy maize starch with various degrees of cross-liking) judged by nine highly trained QDA panelists. Three sensory dimensions could be identified from principal component analysis to summarize the sensory texture space of the custards. The results from instrumental measurements, together with the effects of ingredients, indicated that the fist dimension, running from roughness to creaminess, was related to lubrication. The second dimension, running from melting to thickness, was related to stimulus viscosity. Finally, the third dimension, running from airy to heterogeneous, was related to starch type. The results indicate that each sensory dimension has attributes that are either related to surface properties or to bulk properties of the food bolus and that saliva - and starch break-down by salivary amylase - should be incorporated into instrumental measurements. Key sensory attributes from all three dimensions were predicted well from instrumental measurements. © 2005 Elsevier Ltd. All rights reserved.
R A De Wijk - One of the best experts on this subject based on the ideXlab platform.
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persistence of oral coatings of cmc and starch based custard desserts
Food Hydrocolloids, 2009Co-Authors: R A De Wijk, C Kapper, P Borsboom, J F PrinzAbstract:Food coatings that remain after swallowing starch-based or CMC-based custard desserts were investigated for 19 subjects. Foods were orally processed for 5 s using a pre-defined protocol, after which the food was swallowed. The remaining food coating was assessed sensorially as well as instrumentally using turbidity of Rinse Water. The instrumental and sensory results indicated a gradual decline of food coatings over intervals up to 180-270 s. Decline rates of coatings of individual subjects related significantly to their decline rates in perceived fattiness. Decline rates were somewhat faster for the starch-based custards indicating a role of salivary amylase in clearance of starch-based foods. No evidence was found for mechanical clearance with tongue movements. In stead, decline rates of coating after swallowing were primarily determined by oral movements before swallowing, whereby intense oral movements produced relatively little oral coatings and relatively slow decline rates, and vice versa. © 2008 Elsevier Ltd. All rights reserved.
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fatty versus creamy sensations for custard desserts white sauces and mayonnaises
Food Quality and Preference, 2007Co-Authors: R A De Wijk, J F PrinzAbstract:Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0-72%), and consumption temperatures. In addition, the foods were measured instrumentally with regard to their lubricative properties, infra-red reflectance and turbidity of Rinse Water. Despite the variety in foods, fat content showed strong correlations with the instrumental measures, and perceived fattiness, and weaker but still significant correlations with creamy mouth and after-feel. Friction and infra-red reflectance demonstrated that properties of the surface of the oral food bolus are important for fat-related attributes via mechanisms such as lubrication. Turbidity of Rinse Water suggested that properties of the bulk of the food bolus are important as well. Creamy after-feel related less well to instrumental measures, fat content and other sensory attributes suggesting that the creaminess of oral coatings is not only affected by fat but also by other unknown properties. © 2006 Elsevier Ltd. All rights reserved.
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explaining perceived oral texture of starch based custard desserts from standard and novel instrumental tests
Food Hydrocolloids, 2006Co-Authors: R A De Wijk, J F Prinz, A M JanssenAbstract:A number of in vitro and in vivo instrumental tests have been developed to reflect various aspects of the perceived oral texture of starch-based vanilla custard desserts. These tests include measurements of the food's infra-red reflectance (IRR), of the turbidity of spat-out Rinse Water, and of the friction between the food and the oral tissue. Also, images of spat-out foods have been digitally processed and image-processing parameters extracted. These tests, together with conventional rheological tests, were carried out on a set of vanilla custard desserts that varied systematically with respect to fat content (0-15%), starch content (3.3-5.1%), and type of modified starch (potato, tapioca, and waxy maize starch with various degrees of cross-liking) judged by nine highly trained QDA panelists. Three sensory dimensions could be identified from principal component analysis to summarize the sensory texture space of the custards. The results from instrumental measurements, together with the effects of ingredients, indicated that the fist dimension, running from roughness to creaminess, was related to lubrication. The second dimension, running from melting to thickness, was related to stimulus viscosity. Finally, the third dimension, running from airy to heterogeneous, was related to starch type. The results indicate that each sensory dimension has attributes that are either related to surface properties or to bulk properties of the food bolus and that saliva - and starch break-down by salivary amylase - should be incorporated into instrumental measurements. Key sensory attributes from all three dimensions were predicted well from instrumental measurements. © 2005 Elsevier Ltd. All rights reserved.
M Velan - One of the best experts on this subject based on the ideXlab platform.
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removal of copper ii ions from synthetic electroplating Rinse Water using polyethyleneimine modified ion exchange resin
Desalination and Water Treatment, 2016Co-Authors: Meyyappan Revathi, Chiya Ahmed Basha, M VelanAbstract:AbstractRemoval of copper ions (Cu(II)) from synthetic electroplating Rinse Water (SEPRW) by using modified ion-exchange resin was investigated. Modification of the cationic exchange resin was carried out by impregnating polyethyleneimine (PEI). Impregnation was confirmed by scanning electron microscopy–energy dispersive X-ray analysis and Fourier transform infrared spectroscopy analyses. Batch studies were conducted to optimize the various experimental parameters such as contact time, pH, and dosage. The influence of other process parameters including the presence of chelating agent ethylene diamine tetra acetic acid (EDTA) and co-ions were examined. A maximum adsorption capacity (Qmax) of 667.5 mg g−1 was observed at the optimum conditions. Cu(II) removal efficiency of the polyethyleneimine modified ion-exchange resin (PMR) was compared with the unmodified resin (UMR). After the impregnation of PEI, adsorption capacity of the resin varied and the removal rate of Cu(II) removal became fast. Continuous co...
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removal of copper nickel and zinc ions from electroplating Rinse Water
Clean-soil Air Water, 2012Co-Authors: Meyyappan Revathi, Mohan Saravanan, Ahmed Basha Chiya, M VelanAbstract:Removal of copper, nickel, and zinc ions from synthetic electroplating Rinse Water was investigated using cationic exchange resin (Ceralite IR 120). Batch ion exchange studies were carried out to optimize the various experimental parameters (such as contact time, pH, and dosage). Influence of co-existing cations, chelating agent EDTA on the removal of metal ion of interest was also studied. Sorption isotherm data obtained at different experimental conditions were fitted with Langmuir, Freundlich, Redlich–Peterson, and Toth models. A maximum adsorption capacity of 164 mg g−1 for Cu(II), 109 mg g−1 for Ni(II), and 105 mg g−1 for Zn(II) was observed at optimum experimental conditions according to Langmuir model. The kinetic data for metal ions adsorption process follows pseudo second-order. Presence of EDTA and co-ions markedly alters the metal ion removal. Continuous column ion exchange experiments were also conducted. The breakeven point of the column was obtained after recovering effectively several liters of Rinse Water. The treated Rinse Water could be recycled in rinsing operations. The Thomas and Adams–Bohart models were applied to column studies and the constants were evaluated. Desorption of the adsorbed metal ions from the resin column was studied by conducting a model experiments with Cu(II) ions loaded ion exchange resin column using sulfuric acid as eluant. A novel lead oxide coated Ti substrate dimensionally stable (DSA) anode was prepared for recovery of copper ions as metal foil from regenerated liquor by electro winning at different current densities (50–300 A cm−2).
Matthias Wessling - One of the best experts on this subject based on the ideXlab platform.
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Water recycling from mixed chromic acid waste effluents by membrane technology
Separation and Purification Technology, 2006Co-Authors: Ines Frenzel, Dimitrios Stamatialis, Matthias WesslingAbstract:Approaching zero discharge waste on site requires economical treatment technologies for the plating industry, recovering high quality Rinse Water for reuse. The combination of membranes and evaporation could be an efficient way to downsize the cost and the energy intensive evaporation equipment. In this work a combination of membrane processes is evaluated for efficient reduction of the waste Water volume before evaporation. A stable process is developed showing that pre-concentration by 51% is possible. Chemical stable membranes are evaluated and optimum process parameters are determined.
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Chromic acid recovery by electro-electrodialysis. I. Evaluation of anion-exchange membrane
Journal of Membrane Science, 2005Co-Authors: Ines Frenzel, H. Holdik, Dimitrios Stamatialis, Gérald Pourcelly, Matthias WesslingAbstract:Electro-electrodialysis (EED) is a promising technology for economic recovery of chromic acid in plating shops. It could potentially achieve chromic acid recovery, removal of metallic impurities and purification of static Rinses in one step. There are however, process limitations. These are mainly, the poor stability of the applied anion-exchange membrane (AEM) against the oxidative chromic acid solution and the increase of the AEM resistance, especially at the starting phase of the process, due to the formation of polychromates in the membrane. In this work, various AEM are investigated for chromic acid recovery. The membrane fumasep® FAP (FuMA-Tech GmbH) seems to be the most efficient. Its current efficiency is much higher than those previously reported in the literature. Furthermore, the fumasep® FAP is used for process optimisation experiments. The process performance depends on the concentration gradient between product (anolyte) and central compartment (exhausted Rinse Water) and the temperature. Our results show that batch processing is recommended and the chromate transfer rates through the AEM could be significantly increased when increasing the temperature up to 50 °C. Finally, low initial current density (10?20 mA cm?2), feed flow rate higher than 7 cm s?1 could help overcoming the process limitations attributed to high AEM resistance.
Woranan Nakbanpote - One of the best experts on this subject based on the ideXlab platform.
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Comparison of nickel adsorption from electroplating Rinse Water by coir pith and modified coir pith
Chemical Engineering Journal, 2008Co-Authors: A. Ewecharoen, Paitip Thiravetyan, Woranan NakbanpoteAbstract:Abstract The coir pith was used as an adsorbent for nickel removal because the coir pith contains high lignin (36%) and cellulose (44%). The optimum condition for nickel removal by coir pith in a batch system was solution pH 4–7, adsorbent dosage of 5% (w/v), an equilibrium contact time of 10 min and a temperature of 30 °C. The nickel adsorption was fitted to the Langmuir and Freundlich isotherms that showed that the maximum value of nickel adsorption ( q max ) by coir pith and modified coir pith were 9.5 and 38.9 mg g −1 , respectively. Sodium hydroxide increased metal binding site (free O − ) of modified coir pith. The mechanism of nickel adsorption by the coconut coir pith was confirmed by elution with sulfuric acid, which implied that it was chemisorption. The evidence showed that lignin and holo-cellulose are the main components in coir pith that played a major role in nickel adsorption. The main functional groups in coir pith that were involved in nickel adsorption were hydroxyl and methoxy groups. It was confirmed by X-ray adsorption spectroscopy (XAS) that the oxidation species of nickel involved in nickel adsorption by coir pith and modified coir pith was Ni(II).
