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Artykuły w czasopismach na temat „Cake structure”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 8 lutego 2022

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1

Sørensen, Birgitte L., and Peter B. Sørensen. "Structure Compression in Cake Filtration." Journal of Environmental Engineering 123, no. 4 (April 1997): 345–53. http://dx.doi.org/10.1061/(asce)0733-9372(1997)123:4(345).

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2

Chu, C. P., M. J. Chang, and D. J. Lee. "Cake Structure of Consolidated Biological Sludge." Separation Science and Technology 38, no. 4 (January 3, 2003): 967–76. http://dx.doi.org/10.1081/ss-120017637.

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3

Hwang, Kuo-Jen, Yeong-Shing Wu, and Wei-Ming Lu. "The surface structure of cake formed by uniform-sized rigid spheroids in cake filtration." Powder Technology 87, no. 2 (May 1996): 161–68. http://dx.doi.org/10.1016/0032-5910(95)03084-0.

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4

Wang, Zhidong, Kuizu Su, Tong Shu, and Weihong Wang. "Numerical simulation of filtration performance in submerged membrane bioreactors: effect of particle packed structure." Water Science and Technology 76, no. 9 (July 19, 2017): 2503–14. http://dx.doi.org/10.2166/wst.2017.426.

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Abstract It is widely known that the accumulation of solid matter forming a cake layer on the membrane surface is one of the major limitations of the filtration performance in submerged membrane bioreactors (SMBR). This study is focused on the influence of the cake porosity of different particle microscopic packed structures on the filtration performance of hollow fiber systems. An integrated model based on the finite element method to simulate numerically the flow in an SMBR is presented. The model coupled the Navier–Stokes and Darcy Brinkman equations to simulate a complete filtration run. T

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5

Lin, C. L., and J. D. Miller. "Pore structure and network analysis of filter cake." Chemical Engineering Journal 80, no. 1-3 (December 2000): 221–31. http://dx.doi.org/10.1016/s1383-5866(00)00094-0.

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6

Barbanel, Julius. "On the structure of Pareto optimal cake partitions." Journal of Mathematical Economics 33, no. 4 (May 2000): 401–24. http://dx.doi.org/10.1016/s0304-4068(99)00028-2.

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7

MATSUO, Noriki, Shigeki YOSHIDA, Isao KUSAKABE, and Kazuo MURAKAMI. "Chemical Structure of Xylan in Cotton-seed Cake." Agricultural and Biological Chemistry 55, no. 11 (1991): 2905–7. http://dx.doi.org/10.1271/bbb1961.55.2905.

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8

Matsuo, Noriki, Shigeki Yoshida, Isao Kusakabe, and Kazuo Murakami. "Chemical Structure of Xylan in Cotton-seed Cake." Agricultural and Biological Chemistry 55, no. 11 (November 1991): 2905–7. http://dx.doi.org/10.1080/00021369.1991.10857129.

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9

Tao, T., X. F. Peng, and D. J. Lee. "Structure of Crack in Thermally Dried Sludge Cake." Drying Technology 23, no. 7 (July 2005): 1555–68. http://dx.doi.org/10.1081/drt-200063547.

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10

Prokopov, Tsvetko, Zhivka Goranova, Marianna Baeva, Anton Slavov, and Charis M. Galanakis. "Effects of powder from white cabbage outer leaves on sponge cake quality." International Agrophysics 29, no. 4 (October 1, 2015): 493–500. http://dx.doi.org/10.1515/intag-2015-0055.

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AbstractThe main objective of this study was to develop high fibre cakes utilizing and valorising cabbage by-products - cabbage outer leaves. Cabbage outer leaves were dried and milled in order to produce cabbage leaf powder. The cabbage leaf powder was added at 0, 10, 20% into sponge cake. All of the samples were subjected to physicochemical analysis and sensory evaluation. Methods of descriptive sensory analysis were used for a comparative analysis of the sponge cakes with cabbage leaf powder and the cake without cabbage leaf powder. Addition of cabbage leaf powder in sponge cakes significan

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11

Chadwick, B., and V. N. Vasudev. "Some observations on the structure of the early Proterozoic, Ammassalik mobile belt in the Ammassalik region, South-East Greenland." Rapport Grønlands Geologiske Undersøgelse 146 (December 31, 1989): 29–40. http://dx.doi.org/10.34194/rapggu.v146.8093.

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Ammassalikian deformation appears to have given rise in the first instance to a regional layer cake structure of tectonically interleaved sheets of the early Proterozoic Siportoq supracrustal association and Archaean quartzo-feldspathic orthogneisses, the latter containing locally abundant amphibolite dykes. Younger orthogneisses were emplaced magmatically in parts of the structure. The layer cake structure was progressively modified by fold nappes and later domes with steep intervening cusps. The early Ammassalikian structure is attributed to thrust stacking during ensialic crustal shortening

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12

Fil, M. I., and T. O. Koropetska. "Microscopic studies new sponge semi-finished cake." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 90 (November 13, 2018): 75–78. http://dx.doi.org/10.32718/nvlvet9015.

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The widespread introduction of non-traditional and local types of raw materials and the development of new types of products on their basis should be combined with the scientific substantiation of the composition and technology, which ensures the production of high-quality products, strengthening the control of biological and nutritional value, and the safety of new types of confectionery. One of the most important tasks faced by the confectionery industry is the development of new products in order to improve the structure of the range, save on scarce raw materials, reduce sugar content; crea

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13

Diez-Sánchez, Elena, Empar Llorca, Amparo Quiles, and Isabel Hernando. "Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies." Food Science and Technology International 24, no. 6 (April 22, 2018): 533–43. http://dx.doi.org/10.1177/1082013218771412.

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This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble

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14

Liu, Xue, Dong Ma, Pengfei Mu, Zhanhua Zhang, and Junbo Yao. "Description and Regulation of Drilling Completion Fluid Cake Structure." Open Journal of Yangtze Oil and Gas 03, no. 04 (2018): 293–308. http://dx.doi.org/10.4236/ojogas.2018.34025.

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15

Rugang, Y., J. Guancheng, Y. Longyun, L. Wei, and D. Tianqing. "The effect of inorganic salt on the structure of filter cake of water based drilling fluid." "Proceedings" of "OilGasScientificResearchProjects" Institute, SOCAR, no. 1 (March 30, 2014): 30–38. http://dx.doi.org/10.5510/ogp20140100185.

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16

Rodríguez-García, J., A. Puig, A. Salvador, and I. Hernando. "Funcionality of several cake ingredients: A comprehensive approach." Czech Journal of Food Sciences 31, No. 4 (July 19, 2013): 355–60. http://dx.doi.org/10.17221/412/2012-cjfs.

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The roles of some cake ingredients &ndash; oil, a leavening agent, and inulin &ndash; in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an important role in the batter stability, due to its contribution to increasing batter viscosity and occluding air during mixing. The addition of the leavening agent was crucial to the final height and sponginess of the cakes. When inulin was used as a fat replacer, the absence of oil caused a decrease in the stability of the batter, where larger air bubbles were occluded. Inuli

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17

Pycarelle, Sarah C., Geertrui M. Bosmans, Bram Pareyt, Kristof Brijs, and Jan A. Delcour. "The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting." Foods 10, no. 1 (January 6, 2021): 107. http://dx.doi.org/10.3390/foods10010107.

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The main sponge cake ingredients are flour, sucrose, eggs and leavening agents. Exogenous lipids (e.g., monoacylglycerols) are often used to increase air–liquid interface stability in the batter. There is a consumer trend to avoid foods containing such additives. We here reasoned that egg yolk may be an alternative source of surface-active lipids and set out to study the role of egg yolk lipids during sponge cake making. This was done by relocating or removing them prior to batter preparation using ethanol treatments and examining how this affects cake (batter) properties and structure setting

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18

Al-Dmoor, Hanee, and Jafar El-Qudah. "Cake Flour Chlorination and Alternative Treatments (Review)." Current Research in Nutrition and Food Science Journal 4, no. 2 (June 13, 2016): 127–34. http://dx.doi.org/10.12944/crnfsj.4.2.06.

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In order to produce satisfactory cake, ingredients must be balanced accurately. Flour acts as building structure that contributes in the crumb properties. Chlorine treatment of soft wheat flour has been widely used since the 1920s. The functional effect of chlorination is partially de-polymerizing and oxidizing of flour starch. Oxidized starch granules are able to swell more rapidly after the starch reaches the gelatinization temperature and the resulting batter system will be adequately viscous to support the cake’s structure without collapsing. Batter expansion is superior for treated flours

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19

Nata, Iryanti Fatyasari, Norlina Norlina, and Mira Pangesti. "BIOKONVERSI SERAT KELAPA SAWIT MENJADI GLUKOSA DENGAN DILUTED-ACID HYDROTHERMAL TREATMENT." Jurnal Bahan Alam Terbarukan 5, no. 1 (June 20, 2016): 8–13. http://dx.doi.org/10.15294/jbat.v5i1.5264.

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Fiber cake (FC) is a one of effluent of Crude Palm Oil (CPO) industry. This effluent can be decreased by using FC for bioethanol production. FC is actually Palm Kernel Press Cake (PKC) a residue of palm oil extraction, which containing 57.9% cellulose and 18% klason lignin, and containing 14.94% hemicellulose. This study aimed to determined the effect of fiber concentrations and reaction time for glucose production to investigate the structure of morphology and crystalinity of the fiber cake before and after hydrothermal treatment. Fiber cake was treated by hydrothermal reactor using catalysts

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20

Kasai, Eiki, William J. Rankin, Roy R. Lovel, and Yasuo Omori. "An analysis of the structure of iron ore sinter cake." ISIJ International 29, no. 8 (1989): 635–41. http://dx.doi.org/10.2355/isijinternational.29.635.

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21

Kasai, Eiki, Batmunhiin Batcaihan, Yasuo Omori, Noboru Sakamoto, and Akira Kumasaka. "Permeation Characteristics and Void Structure of Iron Ore Sinter Cake." ISIJ International 31, no. 11 (1991): 1286–91. http://dx.doi.org/10.2355/isijinternational.31.1286.

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22

Gao, W. J., H. J. Lin, K. T. Leung, H. Schraft, and B. Q. Liao. "Structure of cake layer in a submerged anaerobic membrane bioreactor." Journal of Membrane Science 374, no. 1-2 (May 2011): 110–20. http://dx.doi.org/10.1016/j.memsci.2011.03.019.

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23

Lu, Wei-Ming, Kuo-Lun Tung, and Kuo-Jen Hwang. "Effect of woven structure on transient characteristics of cake filtration." Chemical Engineering Science 52, no. 11 (June 1997): 1743–56. http://dx.doi.org/10.1016/s0009-2509(97)00011-0.

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24

Haerle, Andrew G., and Richard A. Haber. "Ultrasonic Real-Time Monitoring of Cake Structure during Slip Casting." Journal of the American Ceramic Society 78, no. 3 (March 1995): 819–23. http://dx.doi.org/10.1111/j.1151-2916.1995.tb08255.x.

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25

Kim, Albert S., and Eric M. V. Hoek. "Cake Structure in Dead-End Membrane Filtration: Monte Carlo Simulations." Environmental Engineering Science 19, no. 6 (November 2002): 373–86. http://dx.doi.org/10.1089/109287502320963373.

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26

Elmøe, Tobias D., Antonio Tricoli, Jan-Dierk Grunwaldt, and Sotiris E. Pratsinis. "Filtration of nanoparticles: Evolution of cake structure and pressure-drop." Journal of Aerosol Science 40, no. 11 (November 2009): 965–81. http://dx.doi.org/10.1016/j.jaerosci.2009.09.002.

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27

Yu, Yadong, Zhen Yang, and Yuanyuan Duan. "Structure and flow calculation of cake layer on microfiltration membranes." Journal of Environmental Sciences 56 (June 2017): 95–101. http://dx.doi.org/10.1016/j.jes.2016.09.005.

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28

Tan, M. C., N. L. Chin, Y. A. Yusof, F. S. Taip, and J. Abdullah. "Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein." Food and Bioprocess Technology 8, no. 3 (November 5, 2014): 605–14. http://dx.doi.org/10.1007/s11947-014-1428-1.

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29

Kakwani, R. M., H. B. Gala, S. H. Chiang, G. E. Klinzing, and J. W. Tierney. "Dewatering of fine coal — micrographic analysis of filter cake structure." Powder Technology 41, no. 3 (March 1985): 239–50. http://dx.doi.org/10.1016/0032-5910(85)80020-6.

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30

Tiller, Frank M., and N. B. Hsyung. "Unifying the Theory of Thickening, Filtration, and Centrifugation." Water Science and Technology 28, no. 1 (July 1, 1993): 1–9. http://dx.doi.org/10.2166/wst.1993.0004.

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Solid/liquid separation operations involve relative movement of solids and liquids in both slurries and porous compactible beds. Thickening, filtration, and centrifugation are governed by the simultaneous flow of liquid through and compaction of porous paniculate beds. In the relative motion, the liquid may have a higher velocity than the solids as in filtration or the reverse as in thickening and sedimentation. Movement of liquid is accompanied by a simultaneous collapse of the structure of the cakes and sediments under mechanical, centrifugal, gravitational, and fluid induced frictional stre

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31

KASAI, Eiki, Sergey KOMAROV, Koichi NUSHIRO, and Masanori NAKANO. "Design of Bed Structure Aiming the Control of Void Structure Formed in the Sinter Cake." ISIJ International 45, no. 4 (2005): 538–43. http://dx.doi.org/10.2355/isijinternational.45.538.

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32

KASAI, Eiki, Sergey KOMAROV, Koichi NUSHIRO, and Masanori NAKANO. "Design of Bed Structure Aiming the Control of Void Structure Formed in the Sinter Cake." Tetsu-to-Hagane 92, no. 12 (2006): 788–93. http://dx.doi.org/10.2355/tetsutohagane1955.92.12_788.

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33

Zheng, Xiao, Jing Zhou Wang, Guo Xiang Lin, Nong Wan, and Don Ping He. "Fractal Geometry Based Mathematical Model and Simulation of Permeability of Dehulled Rapeseed Cake." Applied Mechanics and Materials 29-32 (August 2010): 269–74. http://dx.doi.org/10.4028/www.scientific.net/amm.29-32.269.

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In view of the fact that dehulled rapeseed cake formed under cold pressing condition is a fractal structure, the relation between the permeability and the pore fractal dimension of dehulled rapeseed cake has been investigated using fractal geometry. The microstructures of dehulled rapeseed cake under six pressing pressures are measured by using scanning electronic microscope and Image-pro image analyzer. The fractal dimensions of pore size distributions are measured by the box-counting method. Combining Hagen-Poiseulle equation with Darcy’s law for flow of fluid through porous media, the relat

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34

Li, Yunjia, Abdullahi Abubakar, Lin Huangfu, Changming Li, Jianling Li, Jian Yu, and Shiqiu Gao. "The Structure Effect on the Activity and Strength of an Industrial Honeycomb Catalyst Derived from Different Ti Sources." Catalysts 10, no. 1 (December 31, 2019): 42. http://dx.doi.org/10.3390/catal10010042.

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A new honeycomb production process was proposed with both filter cake (from hydrothermal treatment of metatitanic acid) and industrial titanium dioxide as Ti sources. The strength of the obtained pilot product was comparable with the current industrial honeycomb product from only filter cake, but its denitration (DeNOx) efficiency was elevated up to 15 percentage points. Multiple characterizations revealed the filter cake and industrial titanium dioxide to be composed of primary particles and secondary particles, respectively, and the introduced secondary particles from industrial titanium dio

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35

Tai, Y. Y., T. A. Tengku Ismail, and W. I. Wan Rosli. "Morphological characterisation and glycaemic responses of cake developed from carrot and concentrated Nypa fruticans sap." Food Research 5, no. 3 (June 13, 2021): 321–26. http://dx.doi.org/10.26656/fr.2017.5(3).628.

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Glycaemic index is the classification of carbohydrate foods based on their blood glucose responses. In the market, most bakery products contain a high amount of sugar and could directly increase the glycaemic index of the food. Using carrot cake as a bakery product model, the sugar in the cake was replaced with sap produced by Nypa fruticans palm. After undergoing dehydration at 62oC to preserve the palm sap, it was directly incorporated into carrot cakes to replace the table sugar at 0% (control) and 20% level. Both the products were then analysed using scanning electron microscopy to observe

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36

Sedaghatzadeh, Mostafa, Khalil Shahbazi, Mohammad Hossein Ghazanfari, and Ghasem Zargar. "The Impact of Nanoparticles Geometry and Particle Size on Formation Damage Induced by Drilling Nano-Fluid during Dynamic Filtration." Journal of Nano Research 43 (September 2016): 81–97. http://dx.doi.org/10.4028/www.scientific.net/jnanor.43.81.

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In this paper, the impact of three parameters including nanoparticles geometry, particles aggregation and borehole inclination on induced formation damage from water based drilling fluids were investigated by means of experimental studies. Accordingly, we designed a dynamic filtration setup capable to rotate and change well inclination. nanobased drilling fluids consisting of spherical, cubical and tubular shapes nanoparticles as fluid loss additives were used. Mud cake quality, core permeability impairment and degree of formation damage at various well inclinations were examined. The cluster

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37

Kasama, Shunji, Tadahiro Inazumi, and Tsutomu Nakayasu. "New Analysis Method of Sinter Cake Pore Structure for Permeability Evaluation." ISIJ International 34, no. 7 (1994): 562–69. http://dx.doi.org/10.2355/isijinternational.34.562.

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38

OYAMA, Nobuyuki, Kouichi NUSHIRO, Yukio KONISHI, Katsutoshi IGAWA, and Kenichi SORIMACHI. "Influence of Matrix Strength and Pore Structure on Sinter Cake Strength." Tetsu-to-Hagane 82, no. 9 (1996): 719–24. http://dx.doi.org/10.2355/tetsutohagane1955.82.9_719.

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39

WATANABE, Toshiyuki, Yutaka HASHIMOTO, Toshio JOH, and Toshiro HAYAKAWA. "Characterization of Factors Affecting Properties of Rice Cake and Its Structure." Food Science and Technology International, Tokyo 3, no. 1 (1997): 6–9. http://dx.doi.org/10.3136/fsti9596t9798.3.6.

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40

Yao, Rugang, Guancheng Jiang, Wei Li, Tianqing Deng, and Hongxia Zhang. "Effect of water-based drilling fluid components on filter cake structure." Powder Technology 262 (August 2014): 51–61. http://dx.doi.org/10.1016/j.powtec.2014.04.060.

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41

Tsao, I., and R. A. Haber. "The charaterization of cake structure and rheology via pressureless slip casting." Journal of Materials Science 28, no. 12 (June 1993): 3214–20. http://dx.doi.org/10.1007/bf00354238.

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42

Chesterton, A. K. S., D. A. Pereira de Abreu, G. D. Moggridge, P. A. Sadd, and D. I. Wilson. "Evolution of cake batter bubble structure and rheology during planetary mixing." Food and Bioproducts Processing 91, no. 3 (July 2013): 192–206. http://dx.doi.org/10.1016/j.fbp.2012.09.005.

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43

Karp, Sabina, Jarosław Wyrwisz, Marcin Andrzej Kurek та Agnieszka Wierzbicka. "The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake". Food Science and Technology International 25, № 7 (19 червня 2019): 618–29. http://dx.doi.org/10.1177/1082013219856784.

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The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour. The complex analysis of physicochemical and sensory

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44

Katagiri, Nobuyuki, Keisuke Tomimatsu, Keiichi Date, and Eiji Iritani. "Yeast Cell Cake Characterization in Alcohol Solution for Efficient Microfiltration." Membranes 11, no. 2 (January 27, 2021): 89. http://dx.doi.org/10.3390/membranes11020089.

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Microfiltration is widely used to remove microbial cells from the fermentation broth in the downstream processing of biotechnological products. Because filtration behaviors are strongly affected by the characteristics of the microbial cell cake formed on the surface of the membrane, insights into the cake structure facilitate the design and operation of filter equipment and membranes. In the alcohol fermentation process using a yeast strain, the cake characteristics are considered to be complicated because yeast cells are strongly influenced by external factors such as filtration pressure and

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45

Tkachenko, Alina. "DEVELOPMENT OF THE NEW POINT SCALE OF ORGANOLEPTIC EVALUATION AT MANUFACTURING ORGANIC CAKES." EUREKA: Life Sciences 4 (July 31, 2018): 49–55. http://dx.doi.org/10.21303/2504-5695.2018.00666.

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The article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established, that for today such important parameters as “flavor”, “post-flavor”, “porosity structure” are not always used at the organoleptic evaluation of cakes’ quality. The article describes the recipes of four developed cakes, produced of the organic raw materials – “Grechanyk”, based on buckwheat flour, “Zhytnytsa’, based on rye flour, “Golden amaran

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46

Chau, K. W. "Investigation on effects of aggregate structure in water and wastewater treatment." Water Science and Technology 50, no. 12 (December 1, 2004): 119–24. http://dx.doi.org/10.2166/wst.2004.0703.

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The fractal structure and particle size of flocs are generally recognized as the two most crucial physical properties having impact on the efficiency of operation of several unit processes in water and wastewater treatment. In this study, an experimental investigation is undertaken on the effect of aggregate structure in water and wastewater treatment in Hong Kong. The fractal dimension of the resulting aggregate is employed as a measure of the aggregate structure. Small angle light scattering technique is used here. Different amounts of polymers are mixed to bacterial suspensions and the resu

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47

Lee, Aleuna, Michelle Perdomo, and Edith Kaan. "Native and second-language processing of contrastive pitch accent: An ERP study." Second Language Research 36, no. 4 (April 15, 2019): 503–27. http://dx.doi.org/10.1177/0267658319838300.

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Prosody signals important aspects of meaning, and hence, is crucial for language comprehension and learning, yet remains under-investigated in second-language (L2) processing. The present electrophysiology study investigates the use of prosody to cue information structure, in particular, the use of contrastive pitch accent (L+H*) to define the set of elements that are contrasted. For instance, in We ate Angela’s cake, but saved BENjamin’s cake, the pitch accent on Benjamin’s is a cue that two cakes are contrasted; BENjamin’s ice cream is not plausible in this context. Native English speakers s

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Park, Chanhyuk, Young Haeng Lee, Sanghyup Lee, and Seungkwan Hong. "Effect of cake layer structure on colloidal fouling in reverse osmosis membranes." Desalination 220, no. 1-3 (March 2008): 335–44. http://dx.doi.org/10.1016/j.desal.2007.01.038.

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Dewaest, Marine, Cindy Villemejane, Sophie Berland, Stéphane Neron, Jérôme Clement, Aliette Verel, and Camille Michon. "Effect of crumb cellular structure characterized by image analysis on cake softness." Journal of Texture Studies 49, no. 3 (November 7, 2017): 328–38. http://dx.doi.org/10.1111/jtxs.12303.

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Zhang, Yingjie, Guanqun Gong, Guoguang Wu, and Yuelun Wang. "Physical properties and filter cake structure of fine clean coal from flotation." International Journal of Mining Science and Technology 24, no. 2 (March 2014): 281–84. http://dx.doi.org/10.1016/j.ijmst.2014.01.022.

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