The Experts below are selected from a list of 132 Experts worldwide ranked by ideXlab platform
Sabine Danthine - One of the best experts on this subject based on the ideXlab platform.
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Investigation of the influence of processing parameters on physicochemical properties of puff pastry margarines using surface response methodology
Lwt - Food Science and Technology, 2013Co-Authors: Emilie Lefebure, Sébastien Ronkart, Yves Brostaux, François Bera, Christophe Blecker, Sabine DanthineAbstract:Abstract The influence of some processing parameters on the physicochemical properties of two types of puff pastry margarines (PPM) manufactured at pilot scale was investigated. A Plackett–Burman experimentation design was used to select the processing parameter combinations to test. A pilot-scale line, equipped with a scraped surface heat exchanger (SSHE) and a resting tube, was used to produce the margarines. The considered processing parameters were the “buffer tank” temperature, the flow rate, the SSHE temperature, the Scraper Blade rotational speed and the resting tube temperature (two levels by parameter). The margarines were stored at 15 °C and 20 °C. The physicochemical properties investigated were the solid fat content (SFC), the dropping point (DP), and the texture (hardness) at these two temperatures. The results were statistically analyzed by the response-surface methodology to find out the processing parameters influence on each physicochemical property. Experimental results confirmed that physical properties of both margarines were strongly influenced by the processing parameters. In this study, whatever the formulation or the physicochemical property analyzed, it was shown that the SSHE temperature, the flow rate and the resting tube temperature were the most frequently significant parameters.
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Influence of the processing parameters on the physicochemical properties of puff pastry margarines
2011Co-Authors: Emilie Lefebure, Sébastien Ronkart, Yves Brostaux, François Bera, Christophe Blecker, Sabine DanthineAbstract:Margarines present different physical properties with respect to their purposed application. For example, a special type of fat is required for preparation of puff pastry. Puff pastry margarines (PPMs) have to be very firm and plastic. The required physical properties are thus obtained by processing suitably selected blends of fats and oils. This study focuses on the influence of processing parameters on physicochemical properties of puff pastry margarine. For this goal, two selected fat blends were considered (both palm-based): one was low-trans (0,5 ± 0,0 %) and the other was trans-free. A simple pilot-scale line, equipped with a scraped surface heat exchanger (SSHE) and a resting tube, was used to produce margarines. The chosen processing parameters were: the “buffer tank” temperature, flow rate, SSHE temperature, Scraper Blade rotation and resting tube temperature. A Plackett-Burman experimentation plan was used to select the parameter combinations to test (each of them possessing two levels). Produced margarines were stored at 15 °C and 20 °C. Studied properties were the solid fat content (SFC), dropping point (DP), and texture (hardness) at these two storage temperatures. Finally the results were statistically analyzed by the surface response methodology to find out the processing parameter influence on each physicochemical property.
Emilie Lefebure - One of the best experts on this subject based on the ideXlab platform.
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Investigation of the influence of processing parameters on physicochemical properties of puff pastry margarines using surface response methodology
Lwt - Food Science and Technology, 2013Co-Authors: Emilie Lefebure, Sébastien Ronkart, Yves Brostaux, François Bera, Christophe Blecker, Sabine DanthineAbstract:Abstract The influence of some processing parameters on the physicochemical properties of two types of puff pastry margarines (PPM) manufactured at pilot scale was investigated. A Plackett–Burman experimentation design was used to select the processing parameter combinations to test. A pilot-scale line, equipped with a scraped surface heat exchanger (SSHE) and a resting tube, was used to produce the margarines. The considered processing parameters were the “buffer tank” temperature, the flow rate, the SSHE temperature, the Scraper Blade rotational speed and the resting tube temperature (two levels by parameter). The margarines were stored at 15 °C and 20 °C. The physicochemical properties investigated were the solid fat content (SFC), the dropping point (DP), and the texture (hardness) at these two temperatures. The results were statistically analyzed by the response-surface methodology to find out the processing parameters influence on each physicochemical property. Experimental results confirmed that physical properties of both margarines were strongly influenced by the processing parameters. In this study, whatever the formulation or the physicochemical property analyzed, it was shown that the SSHE temperature, the flow rate and the resting tube temperature were the most frequently significant parameters.
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Influence of the processing parameters on the physicochemical properties of puff pastry margarines
2011Co-Authors: Emilie Lefebure, Sébastien Ronkart, Yves Brostaux, François Bera, Christophe Blecker, Sabine DanthineAbstract:Margarines present different physical properties with respect to their purposed application. For example, a special type of fat is required for preparation of puff pastry. Puff pastry margarines (PPMs) have to be very firm and plastic. The required physical properties are thus obtained by processing suitably selected blends of fats and oils. This study focuses on the influence of processing parameters on physicochemical properties of puff pastry margarine. For this goal, two selected fat blends were considered (both palm-based): one was low-trans (0,5 ± 0,0 %) and the other was trans-free. A simple pilot-scale line, equipped with a scraped surface heat exchanger (SSHE) and a resting tube, was used to produce margarines. The chosen processing parameters were: the “buffer tank” temperature, flow rate, SSHE temperature, Scraper Blade rotation and resting tube temperature. A Plackett-Burman experimentation plan was used to select the parameter combinations to test (each of them possessing two levels). Produced margarines were stored at 15 °C and 20 °C. Studied properties were the solid fat content (SFC), dropping point (DP), and texture (hardness) at these two storage temperatures. Finally the results were statistically analyzed by the surface response methodology to find out the processing parameter influence on each physicochemical property.
Agus Sunjarianto Pamitran - One of the best experts on this subject based on the ideXlab platform.
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Optimization of ice slurry generator with Scraper Blade coated by teflon for fishery industry
2019Co-Authors: Danurwendho F. Hekmatsyar, Fajri A. Rayhan, Agus Sunjarianto PamitranAbstract:It is very important to keep the freshness up of fish product because fish will quickly decay after it is caught. Ice slurry is one of the best cooling mediums generated through refrigeration system utilizing sea water as its base material. Ice slurry can keep the freshness and also increase the lifetime of the fish product, because ice slurry suppresses bacterial decomposition rate. In this study, the production rate of the ice slurry generator coated by teflon was investigated. The rotational speed of the pump and scrapper were varied at 1064 – 1242 RPM and 335 – 423 RPM. The sea water was also varied at 10 ppt – 27 ppt. The optimum production rate of ice slurry and salinity variation has been obtained. Increasing the rotational speed of pump and scrapper with higher water salinity of seawater will decrease production rate of ice slurry. It was found that the best production rate of slurry ice generator in this research was 0.284 Ton/12 Hours produced by 10 ppt salinity of seawater with 335 RPM rotation on the Scraper and 1064 RPM on the pump. Ice slurry could be a good option for long shipping time by keeping the fish quality.It is very important to keep the freshness up of fish product because fish will quickly decay after it is caught. Ice slurry is one of the best cooling mediums generated through refrigeration system utilizing sea water as its base material. Ice slurry can keep the freshness and also increase the lifetime of the fish product, because ice slurry suppresses bacterial decomposition rate. In this study, the production rate of the ice slurry generator coated by teflon was investigated. The rotational speed of the pump and scrapper were varied at 1064 – 1242 RPM and 335 – 423 RPM. The sea water was also varied at 10 ppt – 27 ppt. The optimum production rate of ice slurry and salinity variation has been obtained. Increasing the rotational speed of pump and scrapper with higher water salinity of seawater will decrease production rate of ice slurry. It was found that the best production rate of slurry ice generator in this research was 0.284 Ton/12 Hours produced by 10 ppt salinity of seawater with 335 RPM rotation...
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Characteristics of Sea-Water Ice Slurry for Cooling of Fish
Applied Mechanics and Materials, 2013Co-Authors: Agus Sunjarianto Pamitran, Helmi Dadang Ardiansyah, Mach NovvialiAbstract:A more effective of cooling method is necessary for fish storage to get high quality and long freshness of fish. Ice block is not sufficient for fish storage because of its hard-solid surface that can damage the fish. Moreover for some remote area it is difficult to find ice block in good time with reasonable/low price. One solution for this problem is the using of sea-water ice slurry for fish cooling. Ice slurry is formed when the sea-water temperature goes down to its freezing point, when the early nucleation is formed. Crystal ice can be formed when chemical equilibrium is occurred. The purpose of this present study is to observe the characteristics of ice slurry generation using Scraper Blade evaporator and orbital rod evaporator. The experiment is done under some experimental conditions.
Christophe Blecker - One of the best experts on this subject based on the ideXlab platform.
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Investigation of the influence of processing parameters on physicochemical properties of puff pastry margarines using surface response methodology
Lwt - Food Science and Technology, 2013Co-Authors: Emilie Lefebure, Sébastien Ronkart, Yves Brostaux, François Bera, Christophe Blecker, Sabine DanthineAbstract:Abstract The influence of some processing parameters on the physicochemical properties of two types of puff pastry margarines (PPM) manufactured at pilot scale was investigated. A Plackett–Burman experimentation design was used to select the processing parameter combinations to test. A pilot-scale line, equipped with a scraped surface heat exchanger (SSHE) and a resting tube, was used to produce the margarines. The considered processing parameters were the “buffer tank” temperature, the flow rate, the SSHE temperature, the Scraper Blade rotational speed and the resting tube temperature (two levels by parameter). The margarines were stored at 15 °C and 20 °C. The physicochemical properties investigated were the solid fat content (SFC), the dropping point (DP), and the texture (hardness) at these two temperatures. The results were statistically analyzed by the response-surface methodology to find out the processing parameters influence on each physicochemical property. Experimental results confirmed that physical properties of both margarines were strongly influenced by the processing parameters. In this study, whatever the formulation or the physicochemical property analyzed, it was shown that the SSHE temperature, the flow rate and the resting tube temperature were the most frequently significant parameters.
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Influence of the processing parameters on the physicochemical properties of puff pastry margarines
2011Co-Authors: Emilie Lefebure, Sébastien Ronkart, Yves Brostaux, François Bera, Christophe Blecker, Sabine DanthineAbstract:Margarines present different physical properties with respect to their purposed application. For example, a special type of fat is required for preparation of puff pastry. Puff pastry margarines (PPMs) have to be very firm and plastic. The required physical properties are thus obtained by processing suitably selected blends of fats and oils. This study focuses on the influence of processing parameters on physicochemical properties of puff pastry margarine. For this goal, two selected fat blends were considered (both palm-based): one was low-trans (0,5 ± 0,0 %) and the other was trans-free. A simple pilot-scale line, equipped with a scraped surface heat exchanger (SSHE) and a resting tube, was used to produce margarines. The chosen processing parameters were: the “buffer tank” temperature, flow rate, SSHE temperature, Scraper Blade rotation and resting tube temperature. A Plackett-Burman experimentation plan was used to select the parameter combinations to test (each of them possessing two levels). Produced margarines were stored at 15 °C and 20 °C. Studied properties were the solid fat content (SFC), dropping point (DP), and texture (hardness) at these two storage temperatures. Finally the results were statistically analyzed by the surface response methodology to find out the processing parameter influence on each physicochemical property.
Sébastien Ronkart - One of the best experts on this subject based on the ideXlab platform.
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Investigation of the influence of processing parameters on physicochemical properties of puff pastry margarines using surface response methodology
Lwt - Food Science and Technology, 2013Co-Authors: Emilie Lefebure, Sébastien Ronkart, Yves Brostaux, François Bera, Christophe Blecker, Sabine DanthineAbstract:Abstract The influence of some processing parameters on the physicochemical properties of two types of puff pastry margarines (PPM) manufactured at pilot scale was investigated. A Plackett–Burman experimentation design was used to select the processing parameter combinations to test. A pilot-scale line, equipped with a scraped surface heat exchanger (SSHE) and a resting tube, was used to produce the margarines. The considered processing parameters were the “buffer tank” temperature, the flow rate, the SSHE temperature, the Scraper Blade rotational speed and the resting tube temperature (two levels by parameter). The margarines were stored at 15 °C and 20 °C. The physicochemical properties investigated were the solid fat content (SFC), the dropping point (DP), and the texture (hardness) at these two temperatures. The results were statistically analyzed by the response-surface methodology to find out the processing parameters influence on each physicochemical property. Experimental results confirmed that physical properties of both margarines were strongly influenced by the processing parameters. In this study, whatever the formulation or the physicochemical property analyzed, it was shown that the SSHE temperature, the flow rate and the resting tube temperature were the most frequently significant parameters.
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Influence of the processing parameters on the physicochemical properties of puff pastry margarines
2011Co-Authors: Emilie Lefebure, Sébastien Ronkart, Yves Brostaux, François Bera, Christophe Blecker, Sabine DanthineAbstract:Margarines present different physical properties with respect to their purposed application. For example, a special type of fat is required for preparation of puff pastry. Puff pastry margarines (PPMs) have to be very firm and plastic. The required physical properties are thus obtained by processing suitably selected blends of fats and oils. This study focuses on the influence of processing parameters on physicochemical properties of puff pastry margarine. For this goal, two selected fat blends were considered (both palm-based): one was low-trans (0,5 ± 0,0 %) and the other was trans-free. A simple pilot-scale line, equipped with a scraped surface heat exchanger (SSHE) and a resting tube, was used to produce margarines. The chosen processing parameters were: the “buffer tank” temperature, flow rate, SSHE temperature, Scraper Blade rotation and resting tube temperature. A Plackett-Burman experimentation plan was used to select the parameter combinations to test (each of them possessing two levels). Produced margarines were stored at 15 °C and 20 °C. Studied properties were the solid fat content (SFC), dropping point (DP), and texture (hardness) at these two storage temperatures. Finally the results were statistically analyzed by the surface response methodology to find out the processing parameter influence on each physicochemical property.