Academic literature on the topic 'Yam flour'
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Journal articles on the topic "Yam flour"
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Soro, S., G. Konan, E. Koffi, E. Elleingand, and D. N’guessan. "Formulation d'aliments infantiles a base de farines d'igname enrichies au soja." African Journal of Food, Agriculture, Nutrition and Development 13, no. 60 (December 23, 2013): 8313–39. http://dx.doi.org/10.18697/ajfand.60.12655.
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The aim of this study was to determine factors to be taken into account in the infant flours formulated from yam and soy fermented flours. For this purpose, soybean flour ( Glycine max ) was fermented for 48 hours and incorporated into yam flour ( Dioscorea rotundata - cayenensis , kponan and Dioscorea alata , Bête Bètè) fermented for 24 hours at different levels (0, 10, 20, 30 and 40%). Nutrient qualities of gruel of the formulations thus prepared were evaluat ed. Protein content increased with the rate of soy incorporated. For D. alata , protein content ranged from 6.56 ± 0.01 g / 100 g (unfermented yam flour) and 7.38 ± 0.27 01 g / 100 g ( fermented yam flour) to 21.88 ± 1.09 g / 100 g of 40% soy rate incorporation. For D. cayenensis , protein content ranged from 4.81 ± 0.01 g / 100 g (unfermented yam flour) and 5.25 ± 0.43 g / 100 (fermented yam flour) to 20.92 ± 0,21 g / 100 g of 40% soy rate incorporation. Fermentation of yams and soybeans induces an increase o f protein content in yam and soy based flours. Protein content in most formulated complementary foods containing soy flours were comparable to value s of commercial flours (FARINOR ® and SOJABEBE ® ) . However, formulated flours were poor in calcium, iron and zinc. Calcium content of formulated yam based flours was lower than commercial one; FARINOR ® (136.36mg/100kcal) and SOJABEBE ® (66.88mg/100kcal). Iron densities ranged from 0,18mg/100kcal (SOJABEBE ® ) to 3.81mg/100 kcal (FARINOR ® ). The results obtained show t hat, swelling power and solubility decreased with the rate of soy incorporated. In addition, phenolic compounds of fortified yam based flours with soy, resulted a lower content. 30 % incorporation of soy in yam flours, owing to increase significantly yam/s oy based flours enzymatic hydrolysis? . Sensory tests limited maximum level of soy to 30% and 20%. Sensory profile of yam flour fortified with fermented soybeans (30% and 20%) was determined.
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Okeke, Chineze, and Sylvester Oluka. "A study of Aerodynamic properties of Yam flour." Poljoprivredna tehnika 46, no. 2 (2021): 11–18. http://dx.doi.org/10.5937/poljteh2102011g.
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The aerodynamic properties of five varieties of Yam namely: white yam, purple yam, three leaves yam, water yam and yellow yam were investigated under oven drying methods at 33oC. The dried yams were milled to flour and were taken to laboratory to determine their aerodynamic properties with respect to pneumatic conveying of the yam flours. The yam flour varieties recorded terminal velocity range of 1.38 to 1.60 m/s. Drag coefficient of 0.47 and Reynolds number varying from 0.63 to 0.97x10-5 kgm-2 /s. The analysis of variance conducted on the effect of yam varieties on the aerodynamic properties of yam flour did not show significant difference at both 5% and 1% level of probability. The study will guide engineers in design of yam flour pneumatic conveying equipment.
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Essa’a, Véronique Josette, Roger M. Mbanga Baleba, and Gabriel Nama Medoua. "Technological Properties of Wheat/Trifoliate Yam (Dioscorea dumetorum) Hardened Tubers Composite Flours." Journal of Food Processing 2015 (December 30, 2015): 1–8. http://dx.doi.org/10.1155/2015/425121.
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The ability of trifoliate hardened-yam flours to partially substitute wheat flour in food formulations was assessed. Three varieties of hardened-yam flour were incorporated in wheat flour in proportions of 0, 10, 20, 30, 40, and 50% (w/w). Samples were evaluated for protein content, Zeleny sedimentation index, Hagberg falling number, functional properties (WAC, WSI, and OAC), and some rheological properties including dough rupture pressure (P), extensibility (L), stability (P/L), and deformation energy (W). Results showed that trifoliate hardened-yam flours do not have acceptable baking properties as pictured by the low Zeleny sedimentation index and the low Hagberg falling number. Protein quality (Zeleny index, 31) of wheat flour helped to compensate gluten deficit of yam flours, but the amylasic activity determined by the Hagberg falling number could not be adjusted, which resulted in a loss of extensibility (L) of the paste at 10% substitution. Multivariate analysis of experimental data regrouped wheat flour and all wheat/hardened-yam treated with kanwa composite flours in one homogeneous cluster. Although wheat/hardened-yam treated with kanwa composite flours had physicochemical and functional properties similar to wheat, the inadequate diastasic activity makes them inappropriate for bread making, marking the strongest influence of that parameter.
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Igbabul, Bibiana D., Benbella M. Iorliam, and Etietop N. Umana. "Physicochemical and Sensory Properties of Cookies Produced From Composite Flours of Wheat, Cocoyam and African Yam Beans." Journal of Food Research 4, no. 2 (February 12, 2015): 150. http://dx.doi.org/10.5539/jfr.v4n2p150.
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<p>Cookies were produced from wheat, African yam bean and fermented cocoyam flour blends and their physicochemical and sensory properties were determined. Five flour formulations designated as samples A, B, C, D, E were produced. Sample A consisted of 100% wheat flour and served as the control. Samples B and C comprised of 80% wheat, 10% cocoyam, 10% African yam bean flours and 60% wheat, 20% cocoyam and 20% African yam bean flours. The composition of D and E were 40% wheat, 30% cocoyam, 30% African yam bean flours and 20% wheat, 40% cocoyam, and 40% African yam bean flours respectively. The result of the proximate composition showed that there was significant increase (P<0.05) in the protein, fat, fibre, ash content and energy values. The values range from 10.44-14.73%, 3.01-6.73%, 1.63-2.43%, 2.44-3.64% and 356.21-375.25% respectively. The carbohydrate content ranged from 63.94-71.84% while the values for moisture content vary from 8.54-10.68%. These values decreased significantly (P<0.05) with increase in cocoyam and African yam bean flours. The physical properties revealed the weight, diameter, thickness, and spread ratio ranges as; 18.01-20.15g, 6.48-6.82cm, 0.45-0.55cm, and 11.78-15.16, respectively. The sensory scores showed that the cookies produced from 100% wheat flour compared favourably with the cookies from the composite flours of wheat, African yam bean and fermented cocoyam and therefore cookies could be successfully prepared from the composite flours of wheat, African yam bean and fermented cocoyam flour. This would enhance the utilization of these underutilized crops and help in alleviating protein energy malnutrition problems in developing countries.</p>
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UBBOR, S. C., J. I. EKEH, M. E. EJECHI, J. NDIFE, O. E. AGWO, and B. N. IGUH. "QUALITY EVALUATION OF SHORTBREAD BISCUITS PRODUCED FROM WATER YAM-WHEAT FLOUR BLENDS." FUDMA Journal of Agriculture and Agricultural Technology 7, no. 2 (June 7, 2022): 53–66. http://dx.doi.org/10.33003/jaat.2021.0702.048.
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Water yam is a tuber crop that is valued for its nutrient composition amongst other yam cultivars. This study investigated the quality of shortbread biscuits produced from water yam and wheat flour blends. Shortbread biscuits were produced from seven formulations of composite flours made from wheat and two varieties of water yam (purple and white) at 30%, 50% and 60% ratios. Shortbread biscuits produced from 100% wheat flour served as control. The functional properties of the composite flours as well as the proximate composition, physical and sensory properties of the shortbread biscuits produced were determined. The functional properties of the flour blends such as oil absorption capacity, water absorption capacity, foam stability, gelatinization temperature and gelatinization time significantly (p˂0.05) increased with increase in the incorporation of water yam flours. Foam capacity, emulsion capacity and wettability recorded highest for the control sample. Bulk density showed no significant difference (p˃0.05) among all the flour blends. Shortbread biscuits differed significantly (p˂0.05) in the proximate composition with the moisture content, crude protein, ash, carbohydrate and energy with the incorporation of water yam flours. The control recorded the highest values for crude fat (14.03%) and crude fiber (1.25%). The physical properties of the shortbread biscuits varied significantly (p˂0.05) in terms of weight, thickness, height and breaking strength. The result of the sensory properties revealed a high general acceptability for all the shortbread biscuit samples. The result of this study deduced that up to 30% water yam substitution can be used for baked food products.
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Amar, Aini Auliana, Feri Kusnandar, and Slamet Budijanto. "Karakteristik Fisikokimia Tepung Ubi Banggai dan Aplikasinya Dalam Beras Analog." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 8, no. 1 (April 30, 2021): 43–52. http://dx.doi.org/10.29244/jmpi.2021.8.1.43.
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Banggai yam (Dioscorea sp) has many varieties, which is locally cultivated and consumed by people in Banggai, Central Sulawesi. Banggai yam can be processed into flour and applied as an ingre-dient in analogue rice. This study aimed to evaluate the physical and chemical composition, total phenol and antioxidant activity of banggai yam flours, and the physical properties, total phenol and antioxidant activity of their analogue rice. Five varieties of banggai yams (Harum, Banggai, Pasus, Doso, and Penus) were compared. Banggai yam flours were composed of moisture (12.21-12.74%wb), ash (2.18-2.75%db), protein (10.41-11.68%db), fat (1.05-3.38%db), and carbohydrate (83.22-85.77%db). All banggai flours had different color (L, a, and b values) intensities, and contained starch (65.38-68.40% db) with amylose content of 38.96-45.09% (db). The total phenol ranged from 30.48-116.90 mg GAE/ 100 g, and showed antioxidant activity (58.71-89.50% inhibition). The pasting profile varied among five yam flours. The initial pasting temperatures of banggai yam flour were relatively high (82.5-83.7°C). All banggai yam flour increased in viscosity up to a peak and experienced slight viscosity breakdown during the heating phase, as well as showed a setback viscosity during cooling phase. Rice analogue of yam flours made by extrusion technology had a relatively low bulk density (0.47-0.56 g/mL), and required a long cooking time (7-9 minutes). The rice analog had different levels of total phenol and antioxidant activities. The level of total phenol and antioxidant activity of analogue rice from Harum yam showed the highest compared to those other analogue rice.
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Syah, Ikrar T., Anto, and Umar H. A. Hasbullah. "Characterization of Amorphophallus paeoniifolius (Dennst.) Nicolson Modified Fermented Flour." Current Nutrition & Food Science 16, no. 4 (July 13, 2020): 514–22. http://dx.doi.org/10.2174/1573401316666200120125006.
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Background: Flour is generally evaluated by physicochemical analysis of its constituents in order to determine its functional properties. The modification of flour is reflected in many of its physicochemical properties. Objective: In the present study, samples of elephant foot yam (Amorphophallus paeoniifolius) modified fermented flour were characterized based on physicochemical properties of starch, amylose, and amylopectin content, and also flour morphology. Methods: Various starters were applied (mocaf, Bimo-cf, and tape yeast) for 12h fermentation before being processed into flour to modify its properties. The physicochemical parameters of flours consist of whiteness index, pasting properties, foaming capacity, flour morphology, and proximate compositions. All data were taken in triplicate using completely randomized design. Result: All the starters were able to improve whiteness index (WI) of flour. There was a correlation between fat and protein content with pasting properties of native flour and modified fermented elephant foot yam (MoEFY) flours. Fermentation processes caused slight changes of flour pasting properties. The granule size of MoEFY flour became smaller than those in native elephant foot yam flour after fermentation, and granules were polyhedral with slightly pointed and protruding edges. Conclusion: The results suggested that fermentation by Bimo-cf starter within 12h could provide a greater extent of flour modification.
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Basrin, Fitriani, and Tomotius Babe. "SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG UBI BANGGAI (Dioscorea spp) TERHADAP MUTU ORGANOLEPTIK BISKUIT." Jurnal Pengolahan Pangan 4, no. 1 (June 30, 2019): 33–38. http://dx.doi.org/10.31970/pangan.v4i1.23.
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This study aims to determine the effect of substitution of wheat flour with proud cassava flour (dioscorea spp) on organoleptic quality of biscuits. The treatment design in the substitution study of wheat flour with proud yam flour (dioscorea spp) on the quality of organoleptic biscuits is: P0 (400 grams wheat of flour), P1 (100 grams of Banggai yam flour + 300 grams of wheat flour), P2 (200 grams of Banggai yam flour + 200 grams of wheat flour), P3 (300 grams of Banggai yam flour + 100 grams of wheat flour), and P4 (400 grams of Banggai yam flour). The experimental design used was Randomized Block Design (CRD) with 5 treatments and 4 replications. The organoleptic test results that included the most preferred taste, color, texture, and aroma were P1 biscuits (100 grams of Banggai yam flour + 300 grams of wheat flour) with an average value of 5.02 (rather like), color 4.56 (normal / neutral) , texture 4.86 (normal / neutral), and aroma 4.57 (normal / neutral).
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Akinola, Oyetunji. "Nutritional Composition and Physio-Chemical Properties of Peeled and Unpeeled Yam Flour (White Yam, Dioscorea rotundata)." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 735. http://dx.doi.org/10.1093/cdn/nzaa052_004.
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Abstract Objectives The main shelf-stable product of yam is the traditional yam flour (elubo), Yams (Dioscorea spp.) which are regarded as traditional foods are consumed in various ways but majorly consumed as yam flour in the south west region of Nigeria. This study investigated the physical, functional and sensory properties and anti-nutrients contents of peeled and unpeeled yam flour. Methods Yam bought in the popular market production procedures were followed, washing, peeling and slicing, parboiling, steeping. draining, drying, milling, and packaging for peeled yam and unpeeled yam peeling was not included in the process, the two samples were analyzed chemically according to the official methods of analysis described by the Association of Official Analytical Chemist as well as sensory evaluation. Results The results of the study confirmed the significant difference in the micro nutrients content of peeled and unpeeled yam flour in fats and water soluble vitamins respectively (K µg/100 g = 6.97,11.83, Fe(mg/kg) = 95.2, 126.9, minerals content Zn(mg/kg) 13.48, 22.92, Fe(mg/kg) 95.2126.9 and anti-nutrient properties of the ‘Amala’ made from the two products (peeled and unpeeled yam flour) the percentage of Tannin 0.0023, 0.0010 and Hydrocynaide (mg/kg) 0.92, 1.01.The proximate analysis of unpeeled yam four indicated a high value than that of peeled yam flour in protein (2.47, 2.28), fats (1.86, 0.54), ash (3.59, 2.32), and fibre (3.09, 1.31) of both samples respectively but the energy content derived from the ‘amala’ made from unpeeled yam flour is lesser to that of peeled yam flour. Significant exist between the two samples in sensory evaluation of taste, texture, color, mouldability, aroma and general acceptability. Conclusions The result shown that the consumption of unpeeled yam flour can be useful in treatment of nutrient deficiencies diseases. Funding Sources Self.
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Awofadeju, O. F. J., I. T. Ademola, J. O. Afolabi, E. O. Oloyede, A. O. Oyeleye, and F. O. Akanni. "Sensory, chemical and nutritional evaluation of flour blends for preparation of stiff dough." Journal of Agriculture, Forestry and the Social Sciences 18, no. 2 (October 14, 2022): 22–34. http://dx.doi.org/10.4314/joafss.v18i2.3.
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One of the nutritional advantages of flour blend is to promote the nutritional composition of indigenous crops for food application. This study utilized, African yam bean (Sphenostylis stenocarpa) and unripe plantain (Musa paradisca) to create flour blends at different ratios of 100:0 (GAB), 90:10 (ORE), 80:20 (TAM), 70:30 (MFY), 60:40 (MED) and 50:50 (KSK). These blends were subjected to calcium, iron, magnesium and potassium; pasting; anti-nutritional factors and colour using Completely Randomized Design (CRD). The blends were made into pastes [stiff dough (amala)] and subjected to sensory evaluation. Nutritionally derived essential elements such as calcium (0.01-0.02), iron (0.08-0.35), magnesium (0.11-0.18) and potassium (0.83-1.30) contents increased with increase in the addition of African yam bean flour. Composite flours showed improved chromaticity in the unripe plantain flour. The peak (1733-4205), trough (1609-3199), breakdown (124-1007), final viscosity (2246-4901) and setback (63-1703) decreased while peak time (5.07-5.90) and pasting temperature (79.80-83.70) increased as African yam bean flour increases. MFY blend from blends performed best in overall acceptability but there was no significant difference (p>0.05) among other samples. Results from this study have further shown the possibility of enhancing the nutritional composition of stiff dough (Amala) using African yam bean and unripe plantain flours.
Dissertations / Theses on the topic "Yam flour"
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Asiyanbi-Hammed, Tawakalit Tope. "Characteristics of Yam Composite Flour: Properties and Function of Bread and Tortilla Making." Diss., North Dakota State University, 2017. https://hdl.handle.net/10365/26481.
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Consumer interest in dietary fiber is on the rise as more information about its potential impact on health has become available. Flour from yam (Dioscorea rotundata) could have useful applications in the baking industry, in composite flour blends, because of its high level of dietary fiber and other essential nutrients. Study of the chemical composition, physicochemical characteristics, and pasting properties of unfermented-white yam flour (UYF) and fermented-brown yam flour (FYF) were investigated. Studies show that composite flour from yam has high ash, total starch, and fiber content than refined wheat flour. Thermal studies showed the energy required for composite flour gelatinization is greater than that of refined wheat flour. The firmness of FYF gel significantly increased with increasing number of days unlike UYF where slight hardness in texture was observed. This study revealed that each flour type exhibited different characteristics when compared to refined wheat flour. This necessitates further studies to substitute the yam flour samples with refined wheat flour to create composite flours that could be employed in bakery products. Inclusion of UYF and FYF flour at 5, 10, 15 and 20% levels of substitution with wheat flour affect the dough physicochemical, rheological pasting properties, and the nutritional quality. Proximate analysis of the flours carried out shows composite flours were of lower protein value but had higher fiber content than refined wheat flour. Impact on the gluten quality, gassing power, farinograph parameters was observed. The farinograph water absorption increased significantly (p<0.05) for blends prepared with UYF. Investigation revealed that the end-product quality (oven spring, loaf volume, bread crumb, tortilla weight, flexibility, thickness and color) of bread loaves and tortilla was significantly affected. This study demonstrated that incorporation of up to 10% FYF flour appears to give acceptable dough with good viscoelastic properties and bread with quality traits similar to refined wheat bread. This might be because bread itself is a fermented bakery product. For the tortilla; an unfermented product, 20% UYF inclusion seems to be more suitable to produce tortillas with good extensibility, acceptable thickness and whiteness with no dark spots that will appeal to the consumers.
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D'Attilio, DeAnna Rae. "Optimizing nitrogen fertilization practices under intensive vineyard cover cropping floor management systems." Thesis, Virginia Tech, 2014. http://hdl.handle.net/10919/56614.
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Under-trellis cover crops have become more prevalent in East Coast grape growing regions through either intentional planting or adoption of native vegetation, to minimize the potential for erosion and to help regulate grapevine size and vigor. These companion crops, however, have sometimes resulted in increased competition for soil nitrogen, leading to decreased vine nitrogen status and berry yeast assimilable nitrogen (YAN). The aim of this study was to determine the effects of different nitrogen fertilization methods applied at varying doses and different times, on vine and berry nitrogen parameters of cover cropped grapevines. The research described herein involved Sauvignon blanc, Merlot, and Petit Manseng grapevines (Vitis vinifera L.) subjected to different sets of nitrogen treatments, and was primarily conducted over two years. There were very few differences in pruning weights, canopy architecture, components of yield, and primary fruit chemistry amongst nitrogen treatments. Sauvignon blanc petiole nitrogen concentration, season-long chlorophyll content index (CCI) values, and berry YAN were most affected by the highest rate of soil nitrogen treatment (60 kg N/ha total split between two calcium nitrate applications at bloom and six weeks post bloom) and foliar fertilization (40 kg N/ha split over seven to nine urea applications); however, the foliar fertilization was most effective at increasing the concentration of certain individual amino acids. Petit Manseng berry YAN at harvest was increased in response to post-véraison foliar applications (10 kg N/ha split between two urea applications), corresponding to an increased concentration of nine amino acids. Merlot berry YAN, petiole nitrogen concentration, and season-long CCI values were most affected by a high rate of soil nitrogen treatment (60 kg N/ha total split between two calcium nitrate applications at bloom and six weeks post bloom) and establishing clover as the under-trellis cover crop. This study identified nitrogen treatments that improved berry nitrogen concentration and content in cover cropped sites.Master of Science
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Gomes, Angelinne Ribeiro Angelo. "Efeito da Interação Entre o Flúor e a Irradiação com Lazer Nd: YAG na Prevenção de Desmineralização IN VITRO." Universidade Federal de pernambuco, 2015. https://repositorio.ufpe.br/handle/123456789/16936.
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Introdução. Esforços têm sido direcionados para a redução do risco à cárie dentária através da adoção de medidas preventivas e motivacionais. Evidências recentes apontam que a irradiação com laser é eficaz no aumento da resistência dentária à desmineralização promovida durante o processo cariogênico. No entanto, ainda não há um consenso quanto a melhor forma de uso clínico do laser. Objetivos. Este estudo visou avaliar, num modelo in vitro, o efeito da interação entre e a irradiação do laser Nd:YAG com um verniz de flúor na prevenção da desmineralização do esmalte dentário. Materiais e Métodos. Cento e dez espécimes de esmalte foram distribuídos em 5 grupos, a saber: Grupo 1 – Controle, Grupo 2 – Flúor, Grupo 3 – Laser, Grupo 4 – Flúor/Laser e Grupo 5 – Laser/Flúor. Os grupos 3,4 e 5 foram subdivididos em 3 subgrupos cada de acordo com as potências utilizadas (0,5, 075 e 1W), totalizando 11 grupos com 10 espécimes cada. Os tratamentos superficiais consistiram no uso do laser Nd:YAG e verniz fluoretado isolados e em associação, seguido de um processo de desmineralização in vitro por 48 horas. Em sequência, as amostras foram escaneadas em um microtomógrafo de raios–X (XTEK XT-H 225 ST microfocos) e as imagens obtidas foram reconstruídas e processadas para quantificar a perda mineral e a diferença de densidade mineral entre as áreas exposta e não-exposta do esmalte dentário. Resultados. O grupo 1 apresentou maior perda mineral (89,8 ± 24,6μm) (p<0,001). Amostras tratadas com flúor apresentaram perda mineral semelhante aos grupos tratados com laser e associações de laser flúor (p>0,05). A diferença de densidade mineral do esmalte apresentou-se maior no grupo 1 (1.756 ± 746HU) (p<0,001). O uso isolado do flúor e os tratamentos laser/flúor demonstraram as menores médias na variação da densidade. Conclusões. O uso exclusivo do laser e suas associações com o verniz fluoretado mostraram-se semelhantes ao uso exclusivo do flúor. A associação do verniz fluoretado com o laser apresenta melhor performance quando o laser Nd:YAG é utilizado previamente ao verniz.
Introduction. Efforts have been directed to reducing the risk of caries adopting preventive and motivational measures. New found evidence suggests that the laser irradiation is effective in increasing the resistance to tooth demineralization promoted during the cariogenic process. However, there is still no consensus on the best way of laser clinical use. Objectives. This study aimed to evaluate an in vitro model, the effect of interaction between the radiation and the Nd:YAG laser with a fluoride varnish on the prevention of demineralization of dental enamel. Materials and methods. One hundred and ten enamel specimens were distributed into 5 groups as follows: Group 1 - Control, Group 2 - Fluoride, Group 3 - Laser, Group- 4 - Fluoride/Laser, Group 5 - Laser /Fluoride. Groups 3,4 and 5 were each subdivided into 3 subgroups according to the power (0.5, 075, and 1W), a total of 11 groups of 10 specimens each. The surface treatment consisted in the use of Nd: YAG laser and fluoride varnish isolated and in combination, followed by a process of demineralization in vitro for 48 hours. In the following, the specimens were scanned at a X-ray microtomography (XT-H Xtek microfocus ST 225) and images were reconstructed and processed to quantify the mineral loss and the mineral density difference between the exposed and non-exposed areas enamel. Results. Group 1 showed higher mineral loss (89.8 ± 24,6μm) (p <0.001). Samples treated with fluoride mineral loss showed similar to the groups treated with laser and Fluorine laser associations. The difference mineral density was higher in Group 1 (1.756 ± 746HU) (p <0.001). The isolated use of fluoride and treatments laser/fluoride promoted smaller mean of density. Conclusions. The exclusive use of laser and their association with fluoride varnish were similar to the exclusive use of fluoride. The association of fluoride varnish with laser shows better performance when the Nd: YAG laser is first used to varnish.
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Ju-Chen, Chi, and 紀如珍. "The rehydration and processing characteristics of drum-dried yam flour." Thesis, 2000. http://ndltd.ncl.edu.tw/handle/06557824502707516037.
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碩士國立臺灣大學
食品科技研究所
88
The purpose of this study was to produce a drum-dried flour with good stability from fresh tuber of Chinese yam (Dioscorea alata L.). The physical properties of the yam flour and its rehydrated paste and processing properties were also investigated. Edible portion of yam tubers was blended with aqueous solution to prepare yam puree containing 15% solid content, except steam treatment group was 10%, before the drying. Fresh yam tuber blended with distilled water was used as control. The experiments included five treatments, frozen tubers, steamed tubers and fresh tuber with addition of 0.01% sodium bisulfite, 0.01% cysteine, and 0.5% citric acid. A pilot-scale double roller drum dryer was used to produce yam flake. The drum-dried yam flakes were porous observed under a scanning electron microscope. The moisture content and water activity of the flour were 4~8% and 0.3~0.4, respectively. The volume-average particle size and bulk density of the flour, after the pulverizing and sieving, were 73~81 m and 0.7~0.8 g/cm3. The L, a, b values of the flour were 84~92, -1.2~4.6, and 13~18, respectively, as represented in the Hunter Lab color system. The color of the flour became slightly darker but not perceptible and the changes were represented in color difference (E). The values changed during the 3-months storage at room temperature were less than 10 and the major changes occurred in the first week. The color of the flour from frozen tubers was lighter after 3-months storage compared to its fresh made flour, which was the only exception. The aqueous suspension of the yam flour was stable slurry. The values of water dispersibility of 5% suspension were in the range of 94~100%. The values of swelling power and solubility index of yam flour were in the range of 9~18 (g water/g dry mass) and 21~30%, respectively. The values increased as the temperature increased. The apparent viscosity measured on a Brookfield viscometer of 5% of suspension at room temperature was 990~1100 centipoise（cp）for control and experiments with addition of browning inhibition additives. The values of frozen and steamed samples were reduced to 550 and 32 cp. The Rapid Viscosity Analysis viscograms of drum-dried yam flour showed a typical profile of pre-cooked flour (or starch). Shear thinning phenomena could observe as the temperature maintained at 95C. The viscosity after the cooking in RVA of frozen sample could be similar to control but the value for cooked sample was still lower other samples and control. The apparent and RVA viscosity of sample with 0.5% citric acid could be increase as the pH of solution was adjusted to neutral. The flow behavior of 10% rehydrated was thixotropic and could be describe by Herschel-Bulkley model. The 15 and 20% rehydrated yam paste exhibited semi-solid properties and were described by using dynamic rheological analysis. The tan values of all samples were in the range of 0.1~0.4 at 20, 40, 60C, that indicated the yam paste was “gel-like” property. The storage modulus （G’）and complex viscosity （）of yam paste were sensitive to temperature and shear frequency. The values decreased as the temperature and shear frequency increased. The drum-dried yam flour could be an ingredient of Danish cookies and Gao-Zai, a traditional Chinese rice dessert, without altering their savor.
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Aprianita, Aprianita. "Assessment of underutilized starchy roots and tubers for their applications in the food industry." Thesis, 2010. https://vuir.vu.edu.au/15496/.
Full textAbstract:
Physicochemical properties of flours and starches isolated from tubers and roots commercially available in Australia and traditionally produced in Indonesia were investigated in this study. The results showed that these flours and starches may be utilized in certain food applications. Raw starchy materials from Australia included taro, yam, and sweet potato. Due to its narrow particle size distribution (1-64 μm), taro flour would be better suited in applications which require improved binding and reduced breakability. The paste of sweet potato flour and starch had higher clarity compared to those of yam and taro. All flours and starches showed variable pasting behavior.
In general, all starch samples had higher viscosity than that of flour samples. Taro flour had the highest viscosity among other flour samples. Yam flour and starch were more
stable against heat and mechanical treatments. An apparent shear thinning behavior was observed from the extracted mucilage. Concentration dependant flow behavior of all
mucilage samples was successfully fitted by the (Ostwald) Power Law, Hershel Buckley, and Casson models.
Meanwhile, flours and starches isolated from tubers and roots grown in Indonesia also had properties suitable for certain food applications. Compared to other flour samples,
cassava and canna flours contained the highest amount of total starch (TS). Taro starch had the lowest amount of TS among other starch samples with 75.44%. The highest amount of amylose was observed from yam and canna flours (25.24 and 23.19%, respectively). Among starch samples, canna starch contained the highest amylose content (30.38%), while taro had the lowest (7.64%). In terms of protein content, arrowroot flour had the highest amount (7.70%), in contrast to cassava flour which had the lowest (1.51%). Compared to other flours, canna and konjac flour were the most slowly digested which indicated by their high amount of
resistant starch (RS). Canna starch had the highest swelling power and viscosity than other starches and flours. The clearest paste was observed from cassava flour and starch as opposed to konjac starch which was the most opaque paste.
Subsequently, physicochemical properties of composite flours made of wheat flours at different protein contents (low and high protein contents) and canna or konjac flours at different level substitution (0, 25, 50, 75, and 100%) were prepared and analyzed.
Compared to that of wheat flour alone, the increasing level of canna flour from 0-100% significantly increased the amount of RS but decreased protein content of wheat-canna
composite flours. This substitution did not alter the TS, amylose, and amylopectin contents of these mixtures. Changes of physicochemical properties were also observed
in wheat-konjac composite flours. The increasing amount of konjac flour decreased the TS, amylose, amylopectin, and protein content of the mixtures. Substitution of wheat
flour with 75% of canna or konjac flours in HPWC (High Protein Wheat-Canna), HPWK (High Protein Wheat-Konjac), and LPWK (Low Protein Wheat-Konjac) increased the swelling power of these mixtures at 80 and 90◦C. In general, substitution of wheat flour with up to 50% of canna or konjac flours significantly decreased viscosity of composite flours. Further increase of canna or konjac flours did not cause any other observable decline. In addition, the substitution of wheat flour with canna or
konjac flours increased the gelatinization temperature of all composite flours.
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chuang, Jen-Hao, and 莊仁豪. "Applications and Baking Properties of Yam Flour in Pancake and Cupcake Making." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/8dk6n2.
Full textAbstract:
碩士國立臺灣大學
園藝學研究所
92
To understand the baking properties of hot-air dried yam flour, rhizomes of a popular yam cultivar Tai-Nong 2 were used as the ingredient to replace low-protein wheat flour for making pancake and cupcake. The hot-air dried yam flour ground by a disc mill with 1 mm screen opening had smaller particle size and higher bulk density than commercial low-protein (7.76%) wheat flour. Comparing to wheat flour, the yam flour was found to be more hydroscopic and absorbing more water than wheat flour which displayed in higher value of water-binding capacity and higher water content at same relative vapor pressure (or water activity). The yam flour also showed higher batter and paste viscosity values causing lower batter spreading and expansion. The replacing of yam flour caused a denser quality of pancake. The bulk density of pancake increased from 0.66 to 0.72 g/cm3, as yam flour replacing ratio from 0 to 100% at optimizing water content. For pancake making 40% replacing of yam flour was not significantly increased the bulk density (0.66 ~ 0.69) of pancake, although the hardness of pancake increased from 244 to 354g. The attempt was also made to make a cupcake with yam flour without blending with wheat flour or gluten using a factorial experimental design. Water, oil, and bulking agent (carboxymethyl cellulose, CMC) content were selected as major corresponding factors and were subjected to study their effects. The water, oil and CMC contents were optimized at 230, 45 and 0.5% of yam flour (as 100%) according to the acceptability of the sensory evaluation for cupcake, comparing to 135, 35 and 0.5% content for using wheat flour. The yam cupcake had similar acceptability score with the one made from wheat with higher bulk density (0.50 vs 0.45 g/cm3) and lower hardness (122 vs 139 g). Comparing to cupcakes made from wheat flour, the general mouth-feeling descriptions of those made from yam were slightly drier and softer.
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Lin, Hsiu Hsiang, and 林秀香. "Quality Study of Doughnuts by Partial Substitute of Wheat Flour with Yam." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/55057146321220927968.
Full textAbstract:
碩士國立屏東科技大學
食品科學系
94
The yam is white flesh and high productivity in Taiwan, its mucilage was often used as emulsifier. Polyphendic oxidase, diosqenin, polysaccaride and alkaloid are the special ingredients in the yams, and it has been regarded as healthy food to us recently, the purpose of this research is to study the quality of doughnuts by partial substituted of wheat flow with yams. The 5, 10, and 15% of raw yam mud and the 10, 20 and 30% of cooked yam flour respectively was added to the dough in doughnuts making, the results showed that the more of the cooked yam flour added, the less on gas formation during dough fermentation, the same result was showed on adding 15% of raw yam mud, but there was no difference on gas formation while the dough was added 5% and 10% of raw yam mud. The more of the yam added, the L value was decreased on the dough and the final product. The cohesiveness、springiness、gumminess、adhesiveness were decreased as the dough added with the yam, and the opposite result was got on the hardness and chewiness, and doughnuts with yams were less on crude fat than the control. The pore size, compactness, starch granule and gluten were different between the sample and control by scanning electronic microscope. In sensory evaluation, both 20% cooked yam flour added doughnuts and 10% raw yam mud added doughnuts had the same overall acceptance as the control. In storage study, the Aw of cooked yam flour doughnuts was lower than the control, and the physical quality was also stable. The mucilage of the raw yam mud could improve the gas holding capacity of the dough, doughnuts with yams were lesson crude fat than the control, in the health respect, the 20%cooked yam flour added doughnuts and 10%raw mud added doughnuts had the same overall acceptance as the control, therefore, doughnuts with partial yam substituted are better in the commercial quality and healthy for human being.
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Liao, Yaw-Ming, and 廖耀銘. "Effects of Heating and Drying Processes on Physicochemical Properties of Yam (Dioscorea species) Flour." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/48992338919738036197.
Full textAbstract:
碩士國立臺灣大學
食品科技研究所
90
Tubers of Chinese yam (Dioscorea spp.) are high in starch content with significant level of (3~7% on dry basis) mucilage. The starch may gelatinize and retrograde and the mucilage may lose its viscosity during the drying and heating processes. Tubers of Tainung 2 cultivar (D. alata) were selected for its low enzymatic browning tendency and high harvest yield to study the effects of drying and heating processes on the properties of the flour. Two uncooked flour samples were prepared from freeze- and hot-air (60℃) dried of peeled tubers. The values of average particle-size of uncooked samples were about 33μm. The rehydrated uncooked flour dispersed well in water and the values of dispersibility were 82 and 97% respectively for freeze- and hot-air dried sample. The starch granules could be observed in those samples. The rehydrated both samples formed viscous pastes and showed capabilities of emulsifying and foaming. The values of emulsion stability of freeze- and hot-air dried samples were 54 and 52%, respectively; the values of half-time drainage of foams were 132 and 49 minutes. Freeze drying was found to be the better method to maintain the hydration properties of mucilage than hot-air drying. The uncooked samples as well as yam starch showed a restricted pasting behavior that did not have an obvious gelatinization peak measured on a Rapid Visco Analysis (RVA). Drum dried yam flour like gelatinized starch dispersed well in cold water and formed viscous paste. The values of swelling power and water-soluble index at 55~95℃ of the solution were in the range of 12.5 ~ 17.4 g H2O/g and 20.1 ~ 25.4%, respectively. It was observed on RVA of drum dried flour that high viscosity values at 35℃ and shear thinning behavior. Baking, boiling and steaming processes reduced the dispersibility of flour in water, although the starch in the flour was partially gelatinized (38~44%). The values of swelling power and water-soluble index of the three samples were significantly lower than drum dried sample. The average particle-size of pre-gelatinized flour samples were similar within the range of 91~115μm. The properties of emulsion of soybean oil and crude mucilage solution were also evaluated. The value of emulsion stability was 78.1% and it indicated a stable emulsion as 0.5% of crude mucilage solution was tested. The emulsion was an oil-in-water system and was a thixotropic (shear thinning) fluid. The values of average-diameter of emulsion droplet and protein load were 4.5μm and 6.9mg/m2, respectively. The enzymatic browning tendency and activities of polyphenol oxidase (PPO) of five common yam cultivars grown in Taiwan were also included in this thesis. There not significant relationship between enzymatic browning and activities of PPO been found.
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Cheng, Wen-Pei, and 鄭文珮. "Effect of different drying processes on the physicochemical properties of yam flour and their application on frozen dumpling." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/37756565646607643081.
Full textAbstract:
碩士靜宜大學
食品營養研究所
91
The purposes of this study were to investigate the effect of different drying processes of two experimental materials, Dioscorea alata L. var. Tainung No. 1. and Tainung No. 2. yams, on the physicochemical properties of yam flour. The effect of addition different ratio of yam flour on physical properties of waxy rice dough was examined. At the same time, the frozen dumplings incorporated with yam flours were conducted to investigate the changes during frozen storage. The results showed crude mucilage content of yam flour ranged between 5.49 and 6.12%. The amylose content of yam flour located at 34.8% and 34.2%. The major monosaccharides in yam flour were galactose, glucose, xylose and mannose. The highest content of monosaccharide was found in mannose, following by glucose, galactose and xylose. The waxy rice flour and yam flour increased swelling power with the increase of temperature (65 - 95℃). Comparing the different processing treatments in swelling power, solubility and water absorption capacity, all drum-dried treatment flour was higher than hot air-dried and freeze-dried. Moreover, waxy rice flour and yam flour increased solubility with the increase of temperature (65 - 95℃). However, the highest final viscosity of paste was found in freeze-dried treatment yam flour. The Tainung No. 2. yam flour of freeze-dried treatment had the poorest gel consistency. According to the result of microscopy, the yam flour from hot air-dried observed a grainy and gritty on surface, but a holey appearance in drum-dried yam flour. Increasing the addition of yam flour (0 - 40%)could increase the hardness and gumminess but decrease the adhesiveness, springiness and cohesiveness of rice dough and dumpling. To add yam flour into rice dough could increase the resistance to extension but decrease the extensibility of rice dough. The increase of elasticity of cooked rice dough was greater than viscosity. The behavior of rice dough was appearing to be solidity. The dynamic viscosity of rice dough showed shear thinning properties. The storage experiment showed to add yam flour into rice dough could inhibit the crack of frozen dumpling during frozen storage. The results of sensory analysis of cooked dumpling showed the increase of yam flour in rice dough decreased the whiteness of cooked dumpling. The rice dough mixing with 40% hot air-dried yam flour appeared to be darker than other treatments. The highest cohesiveness of cooked dumpling was found in waxy rice dumpling and the lowest in rice dumpling mixing with 40% yam flour. The hardness of cooked dumpling increased with the extent of yam flour addition. The highest stickiness of cooked dumpling was observed in waxy rice dumpling.
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Hsu, Chin-Lin, and 徐慶琳. "Characteristics of Yam Flours and It''''s Application in New Food Products." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/04996953672352667454.
Full textAbstract:
碩士國立嘉義大學
食品科學系碩士班
91
Abstract Five major researches were included in this study: (1) chemical compositions, physical properties, and antioxidant activities of yam flours as affected by different drying methods (Chapter 1) (2) studies on the physiochmeical properties and antioxidant activities of raw yam flours (Chapter 2) (3) effect of substitiution ratio on the manufacture of yam bread from cooked yam flour and wheat flour (Chapter 3) (4) effect of substitution ratio on the manufacture of yam bread from raw yam flour and wheat flour (Chapter 4) (5) characteristics of yam flours by differential scanning calorimetry (Chapter 5). From this study, the folowing conclusions can be made: (1)Yams (the tubers of the Dioscorea spp.) consumed and regarded as medicinal food in traditional Chinese herbal medicine are seasonal foods and easily deteriorate during storage. It is of great importance to prolong the storage of yams for supplying in the off-season and without losing the nutritional functionality. Three varieties of yams, Dioscorea alata (cultivars of Tai-Nung no.2 and Ta-Shan) and Dioscorea purpurea (cultivar of Ming-Chien), were made into flours by freeze drying, hot air drying, and drum drying in this resrarch. The chemical compositions and physical properties as well as antioxidant activities of yam flours were analyzed. While drying methods showed significant effects on the moisture content of yam flours, they had no marked effects on other components of yam flours. Color attributes and physical properties all were affected by drying methods with different extent. While freeze drying usually preserved more antioxidant activity of yam flours, yam flours made of different yam variety showed different antioxidant mechanism. (2)Three varieties of yams, Dioscorea alata (Tai-Nung no. 2 and Ta-Shan) and Dioscorea purpurea (Ming-Chien), were made into raw flours with the manufacture procedures including cleaning, blanching, peeling, cutting, freeze drying, and grinding. The chemical compositions, physical properties, and antioxidant activities of the yam flours were analyzed. The raw yam flours obtained from three varieties showed about the same approximate compositions. Contents of diosgenin and total phenolics of raw yam flours were between 136.2~140.7 ng/g and 0.97~1.23 mg/g, respectively. Physical properties (color, flour density, water solubility index, and water absorption index) were significantly different among different yam varieties. Antioxidant activities (radical scavenging activity, ferrous ion chelating activity, total antioxidant capacity, and reducing power) of the raw yam flours increased as the methanol extraction concentration increased. Among all the varieties of yams, Ming-Chien yam had the strongest antioxidant activities. (3)The tubers of Ming-Chien yam (Dioscorea purpurea) were made into cooked flours with the manufacture procedures including cleaning, blanching, peeling, cutting, steaming, freeze drying, and grinding. The cooked yam flour was used to substitute wheat flour in bread formulation. The qualities of breads made of bread formulations with yam flour substitution ratio 0, 5, 10, 15, 20, and 25% were analyzed. When the substitute ratio of cooked yam flours was at 20%, the loaf volume and loaf height of yam bread were 71.14 and 74.63% of the control (bread without yam flour), respectively. The loaf volume and loaf height decreased as the substitute ratio increased. As for the texture properties of crust and crumb, the hardness and springiness increased as the yam flours substitute ratio increased. The gumminess, cohesiveness, and chewiness decreased as the yam flours substitute ratio increased. Free radical scavenging and total antioxidant activities of yam bread increased as the yam substitute ratio and extraction concentration increased. At the 20% substitution ratio, the antioxidant activities of yam bread were significantly higher than the control (bread without yam flour). In sensory evaluation, the sensory scores of the yam bread decreased as the substitution ratio increased with the exception of the color attribute. Although loaf volume, loaf height, and texture properties of yam bread were unfavorably affected by the increasing ratio increase, the antioxidant activities increased as the substitute ratio increased. In conclusion, the upper limit of yam flour substitute ratio in bread formulation would be set at 20%. (4)The tubers of Ming-Chien yam (Dioscorea purpurea) were made into raw yam flours with the manufacture procedures including cleaning, blanching, peeling, cutting, freeze drying, and grinding. The raw yam flour was used to substitute wheat flour in bread formulation. The qualities of breads made of bread formulations with yam flour substitution ratio 0, 10, 20, 30, 35, and 40% were analyzed. Loaf volume and loaf height of yam bread decreased as the substitute ratio increases. When the substitute ratio was 40%, loaf volume and loaf height of yam bread were 70.96 and 74.62% of the control (bread without yam flour), respectively. Texture properties of bread were significantly influenced by the substitute ratio. Free radical scavenging activity and total antioxidant activity of yam bread increased as the substitute ratio and methanol extraction concentration increased. The scores of sensory evaluation decreased as the substitute ratio increased with the exception of color attribute. In conclusion, the upper limit of yam flour substitution ratio in bread formulation was set at 35%. (5)This part of the thesis reports the studies on the fresh yam and dried yam flours with differential scanning calorimetry (DSC). Since the cooked yam flours were completely gelatinized during the flour preparation process and no gelatinization temperature and gelatinization enthalpy could be detected, fresh yam tuber and raw yam flour were tested in the study. The tuber of Ming-Chien yam (Dioscorea purpurea) was made into raw yam flour as described in previous section. The effects of water, sugar, and sodium chloride on gelatinization temperature and gelatinizaiton enthalpy of raw yam flour were studied. the Studies on the water content (water ratio: 1:4 (80% water content), 1:2 (37%), 1:1 (50%), 2:1 (33%)(raw yam flour : water)), sugars (glucose, sucrose, and maltose (5, 10, 20, and 40%)), and NaCl (1, 3, 5%) of gelatinization temperature and gelatinizaiton enthalpy of raw yam flour. Among the tested water ratios of 80, 50, 37 and 33%, gelatinization onset temperature (To), peak temperature (Tp) and conclusion temperature (Tc) of raw yam flour increased as the water content decreased. On the other hand, gelatinization enthalpy (△H) of raw yam flour decreased as the water content decreased. Gelatinization onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc) of raw yam flour increased as the sugar (glucose, sucrose and maltose) concentration increased from 5 to 40%. But, gelatinization enthalpy (△H) of raw yam flour did not change as the sugars concentration increased. Effect of NaCl on gelatinization temperature and enthalpy were insignificant. Gelatinization enthalpy of raw yam flour decreased as the NaCl concentration increased. The effects of water, sugar and NaCl contents on the thermo-properties yam flour could be served in the future application of yam flour in food processing.
Books on the topic "Yam flour"
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Fukesi, Ken. Mian fen Shui Yan shui Jiao mu: Shou gong zhi zuo mian bao he bi sa de ji chu = Flour water salt yeast. Beijing: Bei jing ke xue ji shu chu ban she, 2016.
Find full textBook chapters on the topic "Yam flour"
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Adejumo, Bolanle Adenike, Rosemary Uju Ajibo, and Peter Ayodele Obasa. "Optimization of Soaking Condition and Drying Temperature for the Production of African Yam Beans (Sphenostylis sternocarpa) Flour." In Food Security and Safety, 63–95. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-50672-8_4.
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"17. The Astounding Story of the Torah That Fell to the Floor on Yom Kippur." In The Golem and the Wondrous Deeds of the Maharal of Prague, 127–29. Yale University Press, 2017. http://dx.doi.org/10.12987/9780300134728-020.
Full textConference papers on the topic "Yam flour"
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Pedrosa Silva Clerici, Maria Teresa, and Andressa Rigoni Marcato. "Yam flour (Dioscorea alata L.) in fresh pasta of whole grain wheat flour." In XXIII Congresso de Iniciação Científica da Unicamp. Campinas - SP, Brazil: Galoá, 2015. http://dx.doi.org/10.19146/pibic-2015-37036.
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Susiloningsih, Enny Karti Basuki, Rosida Rosida, and Ariska Febrianita. "Proportion Study of Wheat Flour and Purple Yam Flour and Addition of Egg on Making of Dry Noodle." In Proceedings of the International Conference on Science and Technology (ICST 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/icst-18.2018.29.
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Utami, Rohmah Fitri, Danar Praseptiangga, Dian Rachmawanti Affandi, and Windi Atmaka. "Formulation and physicochemical characterization of composite flour from yam (Dioscorea alata) and lima beans (Phaseolus lunatus)." In THE 1ST INTERNATIONAL CONFERENCE AND EXHIBITION ON POWDER TECHNOLOGY INDONESIA (ICePTi) 2017. Author(s), 2018. http://dx.doi.org/10.1063/1.5021212.
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Paramita, Octavianti, Wahyuningsih, and Muhammad Ansori. "Chemical purification of Gunungpati elephant foot yam flour to improve physical and chemical quality on processed food." In ENGINEERING INTERNATIONAL CONFERENCE (EIC) 2016: Proceedings of the 5th International Conference on Education, Concept, and Application of Green Technology. Author(s), 2017. http://dx.doi.org/10.1063/1.4976905.
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Ezeama, C. F., E. Nwachukwu, C. J. Egbu, and M. A. Ofoeze. "Assessment of microbial profile and some physiochemical effects during fermentation and production of aerial yam (Dioscorea bulbifera) flour." In MICROBES IN APPLIED RESEARCH - Current Advances and Challenges. WORLD SCIENTIFIC, 2012. http://dx.doi.org/10.1142/9789814405041_0044.
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Kalhari, Sasika, and Isuru Wijesekara. "Comparison of Guar and Xanthan Gums Added Gluten-free Muffins from Traditional Yam “Maha Angili Ala” (Dioscorea alata) Flour." In 2019 From Innovation to Impact (FITI). IEEE, 2019. http://dx.doi.org/10.1109/fiti49428.2019.9037631.
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Paramita, Octavianti, Wahyuningsih, and Muhammad Ansori. "The influence of chemical methods (acid modification) on elephant foot yam flour to improve physical and chemical quality on processed food." In ENGINEERING INTERNATIONAL CONFERENCE (EIC2017): Proceedings of the 6th International Conference on Education, Concept, and Application of Green Technology. Author(s), 2018. http://dx.doi.org/10.1063/1.5028078.
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Ayalew, Beshahwired, Nan Yu, Saravanan Muthiah, and Bohdan T. Kulakowski. "A Study of Combined Braking and Cornering Performance of a Transit Bus Using Validated Computer Simulation." In ASME 2004 International Mechanical Engineering Congress and Exposition. ASMEDC, 2004. http://dx.doi.org/10.1115/imece2004-61242.
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In this paper, results from actual braking tests of a low-floor, two-axle transit bus are used to validate a dynamic model of the bus. The model, developed using the commercial multibody dynamic system simulation software ADAMS, is an 18 DOF full-bus model of a transit bus equipped with air suspension and pneumatic brakes with Anti-lock Braking System (ABS). An ABS algorithm was implemented in MATLAB/Simulink and linked to the ADAMS full-bus model using co-simulations. The validated full-bus model was then used to study lateral and roll stability of a transit bus during combined braking and cornering maneuvers on various road surface conditions. Numerical experiments were also conducted to study the effects of variations in total load on the dynamics of the bus during braking while cornering. The results indicate the danger of yaw-instability on slippery surfaces. Increasing the total load reduced the lateral acceleration of the bus with a less pronounced effect on the roll angle.
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Kiewiet, H., V. E. Bulsink, D. van de Belt, and H. F. J. M. Koopman. "A Novel Experimental Setup to Apply Controlled Disturbances to Bicycle Dynamics in a Safe Environment." In ASME 2014 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/detc2014-35086.
Full textAbstract:
The SOFIE project aims to improve the understanding of bicycle and rider stability in order to increase the safety of elderly cyclists. In the framework of this project, an advanced multi-body model of bicycle and rider dynamics, including the influences of the environment, is developed. The purpose of this model is to test, in the design phase, different concepts of so-called Intelligent Assist Devices (IADs) to enhance cycling safety. The model is validated in a novel experimental setup where under controlled and safe conditions the rider and bicycle can be perturbed to identify the properties of the control mechanisms. In the setup the rear wheel of the instrumented bicycle rotates freely on a roller bench. The front wheel rotates on a treadmill to preserve the tire-road contact[9]; steering can still be used to maintain balance. The roller bench is situated on a 6 degrees of freedom Stewart platform. The movement of the platform can be controlled in each direction. Therefore, it is possible to apply disturbances to the roll, pitch and yaw and to apply lateral, posterior and superior disturbances to the bicycle with a predetermined multisine disturbance signal. The bicycle is equipped with sufficient inertial sensors to accurately estimate the current orientations. Furthermore, the laboratory setup allows utilizing a marker-based video system to measure subject and bicycle movements in a global frame. The subject is secured in a safety harness. By analysing experiments in this setup in the mathematical model, the experiments may serve as validation data. Preliminary results showed that it is well possible to perform perturbation experiments; the actual modelling of the tyre-floor contact proves important in determining the response. Further experiments will be done to estimate the properties of the control system in different categories of riders using system identification, allowing differences between young and elderly subjects to be studied. Subsequently, with the novel experimental setup it is possible to evaluate IADs.
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Ding, Wowo, Ruoyao Li, and Lian Tang. "Evaluation of Generating Mechanism of Residential Building Patterns in Contemporary Cities – Case Study on Xi’an and Nanjing." In 24th ISUF 2017 - City and Territory in the Globalization Age. Valencia: Universitat Politècnica València, 2017. http://dx.doi.org/10.4995/isuf2017.2017.5920.
Full textAbstract:
Ruoyao Li, Lian Tang, Wowo DingNanjing University School of Architecture and Urban Planning, Nanjing University, Nanjing, Jiangsu, 200093, ChinaE-mail: lilyhehua@163.com, tanglian@nju.edu.cn, dww@nju.edu.cnTelephone number:+86 13675149161,+86 13770849401,+86 25 83593020 Keywords: residential building pattern, generating mechanism, living behavior, floor area ratio, sunshine regulations Residential area occupies a large portion of urban land, so it is very important to understand the characteristics of the residential building patterns and how such patterns, normally parallel multi-story and high-rise slab apartments in various cities of China, are formed. The residential building patterns are according to the living behavior, climate consideration, environmental requirement and market demands. Our previous studies have shown that sunshine regulation is by far the most important factor in the generation of the residential building pattern since 1980. This paper attempts to make a comprehensive evaluation to see the generating mechanism of the residential morphological patterns. Ten residential plots from two cities located in different climate zones of Xi’an and Nanjing are evaluated. Five factors, namely, the type of the apartment, plot FAR, land coverage, sunshine regulations and spatial characteristics of plot pattern, will be used as comprehensive evaluation indicators in the comparison. The study reveals how these factors interplay in the generation of the observed plot patterns and which factor is most important in this process. If the sunshine regulations were the key factor, how different the plot patterns in different climate zones and latitudes would have varied. Through evaluating generating mechanism we could find out the key generating factors, which is useful as the references for design. References Standard for Assessment Parameters of Sunlight on Building (GB/T 50947-2014) Code for Design of Residential Buildings (GB 50096-2011) Quan Liu, Wowo Ding(2014) Morphological Study on the Unit of Urban Fabric of Contemporary Residential Plots in Yangtze River Delta, China Lina Zhang, Wowo Ding(2014) Density, Height Limitation, and Plot Pattern: Quantitative Description of the Residential Plots, Nanjing, China Jintang Chen, Sheng Yao, Yinsheng Tian (2014) Experiences from Researches about Residential Areas Employing Conzenian Approach