The Experts below are selected from a list of 93 Experts worldwide ranked by ideXlab platform
Peter Ulvskov - One of the best experts on this subject based on the ideXlab platform.
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Sustainable production of cellulose nanofiber gels and paper from sugar beet waste using enzymatic pre-treatment.
Carbohydrate polymers, 2019Co-Authors: Alixander Perzon, Bodil Jørgensen, Peter UlvskovAbstract:Removal of non-cellulosic polymers from Vegetable Pulp to obtain cellulose nanofibers (CNF) is normally achieved by chemical pre-treatments which requires several washing steps. In the present study, it is demonstrated how incubation of sugar beet Pulp at pH 9, followed by treatment with polysaccharide-degrading enzymes and subsequent bleaching can be done in a one-pot procedure to make CNF. The new method consumes 67% less water and removes non-cellulosic polysaccharides with similar efficiency as a chemical method. In addition, CNF produced by the new method contained slightly more pectin and formed gels with 2.7 times higher storage modulus. Nanopapers cast from chemically- and enzymatically produced CNF showed similar mechanical properties. However, without the pH 9 incubation step, the enzymes accessibility to cell-wall polymers was limited resulting in lower gel and paper strengths. In conclusion, the new method offers a sustainable route for producing high quality CNF from sugar beet waste.
Neharika Thakur - One of the best experts on this subject based on the ideXlab platform.
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Study on the effect of machine operative parameters on physical characteristics of rice/maize based fruit/Vegetable Pulp fortified extrudates
Agricultural Engineering International: The CIGR Journal, 2013Co-Authors: Dilip Jain, Mridula Devi, Neharika ThakurAbstract:Rice / Maize based extruded products were formulated in addition to fruit (guava, banana) and Vegetable (tomato, pumpkin) Pulp to enhance the nutritive value and flavour to fulfil the requirements of children from three to five years old. The Response Surface Methodology was used with machine parameters as independent variables (die temperature, screw speed and feed rate) while physical parameters such as expansion ratio, density and textural characteristics were analysed for model validation. The extrusion of cereals by adding 10% of Pulp of fruit and Vegetable was an added advantage on nutrition and structure. The final product was agreeable in terms of physical structure by slightly compromising in expansion and texture. The banana added extrudates of rice and maize had maximum expansion and lower in toughness. Keywords: Extrusion process, fruit and Vegetable fortified extrudates, response surface method; snack food, optimization
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study on the effect of machine operative parameters on physical characteristics of rice maize based fruit Vegetable Pulp fortified extrudates
Agricultural Engineering International: The CIGR Journal, 2013Co-Authors: Dilip Jain, Mridula Devi, Neharika ThakurAbstract:Rice / Maize based extruded products were formulated in addition to fruit (guava, banana) and Vegetable (tomato, pumpkin) Pulp to enhance the nutritive value and flavour to fulfil the requirements of children from three to five years old. The Response Surface Methodology was used with machine parameters as independent variables (die temperature, screw speed and feed rate) while physical parameters such as expansion ratio, density and textural characteristics were analysed for model validation. The extrusion of cereals by adding 10% of Pulp of fruit and Vegetable was an added advantage on nutrition and structure. The final product was agreeable in terms of physical structure by slightly compromising in expansion and texture. The banana added extrudates of rice and maize had maximum expansion and lower in toughness. Keywords: Extrusion process, fruit and Vegetable fortified extrudates, response surface method; snack food, optimization
Alixander Perzon - One of the best experts on this subject based on the ideXlab platform.
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Sustainable production of cellulose nanofiber gels and paper from sugar beet waste using enzymatic pre-treatment.
Carbohydrate polymers, 2019Co-Authors: Alixander Perzon, Bodil Jørgensen, Peter UlvskovAbstract:Removal of non-cellulosic polymers from Vegetable Pulp to obtain cellulose nanofibers (CNF) is normally achieved by chemical pre-treatments which requires several washing steps. In the present study, it is demonstrated how incubation of sugar beet Pulp at pH 9, followed by treatment with polysaccharide-degrading enzymes and subsequent bleaching can be done in a one-pot procedure to make CNF. The new method consumes 67% less water and removes non-cellulosic polysaccharides with similar efficiency as a chemical method. In addition, CNF produced by the new method contained slightly more pectin and formed gels with 2.7 times higher storage modulus. Nanopapers cast from chemically- and enzymatically produced CNF showed similar mechanical properties. However, without the pH 9 incubation step, the enzymes accessibility to cell-wall polymers was limited resulting in lower gel and paper strengths. In conclusion, the new method offers a sustainable route for producing high quality CNF from sugar beet waste.
Dilip Jain - One of the best experts on this subject based on the ideXlab platform.
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Study on the effect of machine operative parameters on physical characteristics of rice/maize based fruit/Vegetable Pulp fortified extrudates
Agricultural Engineering International: The CIGR Journal, 2013Co-Authors: Dilip Jain, Mridula Devi, Neharika ThakurAbstract:Rice / Maize based extruded products were formulated in addition to fruit (guava, banana) and Vegetable (tomato, pumpkin) Pulp to enhance the nutritive value and flavour to fulfil the requirements of children from three to five years old. The Response Surface Methodology was used with machine parameters as independent variables (die temperature, screw speed and feed rate) while physical parameters such as expansion ratio, density and textural characteristics were analysed for model validation. The extrusion of cereals by adding 10% of Pulp of fruit and Vegetable was an added advantage on nutrition and structure. The final product was agreeable in terms of physical structure by slightly compromising in expansion and texture. The banana added extrudates of rice and maize had maximum expansion and lower in toughness. Keywords: Extrusion process, fruit and Vegetable fortified extrudates, response surface method; snack food, optimization
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study on the effect of machine operative parameters on physical characteristics of rice maize based fruit Vegetable Pulp fortified extrudates
Agricultural Engineering International: The CIGR Journal, 2013Co-Authors: Dilip Jain, Mridula Devi, Neharika ThakurAbstract:Rice / Maize based extruded products were formulated in addition to fruit (guava, banana) and Vegetable (tomato, pumpkin) Pulp to enhance the nutritive value and flavour to fulfil the requirements of children from three to five years old. The Response Surface Methodology was used with machine parameters as independent variables (die temperature, screw speed and feed rate) while physical parameters such as expansion ratio, density and textural characteristics were analysed for model validation. The extrusion of cereals by adding 10% of Pulp of fruit and Vegetable was an added advantage on nutrition and structure. The final product was agreeable in terms of physical structure by slightly compromising in expansion and texture. The banana added extrudates of rice and maize had maximum expansion and lower in toughness. Keywords: Extrusion process, fruit and Vegetable fortified extrudates, response surface method; snack food, optimization
Bodil Jørgensen - One of the best experts on this subject based on the ideXlab platform.
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Sustainable production of cellulose nanofiber gels and paper from sugar beet waste using enzymatic pre-treatment.
Carbohydrate polymers, 2019Co-Authors: Alixander Perzon, Bodil Jørgensen, Peter UlvskovAbstract:Removal of non-cellulosic polymers from Vegetable Pulp to obtain cellulose nanofibers (CNF) is normally achieved by chemical pre-treatments which requires several washing steps. In the present study, it is demonstrated how incubation of sugar beet Pulp at pH 9, followed by treatment with polysaccharide-degrading enzymes and subsequent bleaching can be done in a one-pot procedure to make CNF. The new method consumes 67% less water and removes non-cellulosic polysaccharides with similar efficiency as a chemical method. In addition, CNF produced by the new method contained slightly more pectin and formed gels with 2.7 times higher storage modulus. Nanopapers cast from chemically- and enzymatically produced CNF showed similar mechanical properties. However, without the pH 9 incubation step, the enzymes accessibility to cell-wall polymers was limited resulting in lower gel and paper strengths. In conclusion, the new method offers a sustainable route for producing high quality CNF from sugar beet waste.
