Chickpea protein has good emulsifying properties, which improve gluten-free bread volume. Tiger nut is a tuber with high lipid content of healthy fatty acid profile. Taking into account these ...characteristics, the effect of chickpea and tiger nut flours addition to gluten-free batters and breads in order to partially or totally replace emulsifier and/or shortening in gluten-free formulations has been studied. Four formulations were compared: corn starch; 7.8 g/100 g chickpea flour and corn starch; 8.6 g/100 g tiger nut flour and corn starch; 7.8 g/100 g chickpea flour + 8.6 g/100 g tiger nut flour and corn starch. The combination of three levels of shortening (5, 2.5 and 0 g/100 g) and three levels of emulsifier (2, 1 and 0 g/100 g) was evaluated in each basic formulation. Chickpea flour increased bread specific volume but tiger nut flour reduced it. When chickpea protein and emulsifier were added in the formulation, shortening increased G′and specific volume, and reduced initial crumb firmness. Bread elaborated with both chickpea and tiger nut flour maintained its baking characteristics (bake loss, specific volume, crust and crumb color and, crumb hardness) even when shortening and/or emulsifier were reduced or eliminated.
•Chickpea and tiger nut flours addition to gluten-free formulations was evaluated.•Reduction of emulsifier and shortening from gluten-free formulations was studied.•Emulsifier and shortening reduction was possible if both flours were present.
•New type of turbulator in appearance of nanoparticles has been analyzed.•Second law presentation has been provided by means of FVM.•Nu enhances with augment of height of turbulator.•Thermal entropy ...generation declines with augment of b.
In current modeling, turbulent heat transfer of homogeneous nanofluid due to inserting double twisted tapes has been carried out. To better describing performance of unit, generation of entropy has been examined. CuO nanomaterial has been dispersed in to H2O, to help its conductivity. The pipe was under the impact of uniform heat flux. Equations describing the flow and energy balance were solved applying finite volume method. The simulations illustrate that both augmenting pumping power and height of tape result in the reduction of thermal component and the augmentation of frictional component.
The current investigation numerically scrutinizes exergy loss and heat transfer of mixture of Aluminum oxide and H2O through a solar collector. Finite volume method has been employed with considering ...realizable k−ε. Such turbulence model has been selected because of best agreement with previous experimental outputs. To assure the accuracy of code, comparisons with numerical and experimental outputs have been provided for different Reynolds number (Re), number of revolution (N) and diameter ratio (D*). Dispersing Al2O3 is apparently able to offer a more promotion on second law's performance. More turbulence mixing occurs when employing a turbolentor with extra revolution. As diameter ratio augments, exergy loss drops due to reduction of surface temperature. Increasing inlet velocity brings about a significant reduction in surface temperature which results in less exergy loss.
•Solar heat exchanger is simulated considering exergy analysis.•FVM is utilized to model nanofluid turbulent flow.•Al2O3-water nanofluid heat transfer improves with augment of N.•Second law efficiency augment with increasing N and D*.
Due to a rising demand for proteins, food industry is considering new alternative protein sources that can be used for human food. The aim of this research was to explore the potential use of ...insects' flour as protein-rich ingredient for bakery products. Hermetia illucens, Acheta domestica and Tenebrio molitor were ground and used to replace 5% wheat flour in doughs and breads. The protein content of the insect flours ranged from 45% to 57% (d.m.) and fat content from 27% to 36% (d.m.). The inclusion of insects' flour affected the rheological properties (water absorption and stability), of dough during mixing, having less water adsorption. Breadmaking process could be carried out with all the composite flours. Breads containing A. domestica flour showed similar specific volume and texture parameters than wheat bread, but with higher content of proteins and fibers. Globally, results confirmed the usefulness of insects' flour for making breads with improved nutritional value.
This study evaluated the potential application of three different insects as protein source ingredients for bakery products. Results confirm that insects flour could be added to replace wheat flour in breads without significantly affecting dough properties and leading to breads with acceptable technological quality and improved nutritional profile.
•Mealworm, larvae of black soldier fly and cricket were ground and applied in bakery.•Nutritional composition of those insects was determined.•The insect flours were added to replace 5% wheat flour in breads.•Insect flours reduced the water adsorption of the dough.•Cricket flour led to breads with adequate volume and increased the proteins and fibers content.
Fundamental water and salt transport properties of polymers are critical for applications such as reverse osmosis (RO), nanofiltration (NF), forward osmosis (FO), pressure-retarded osmosis (PRO), and ...membrane capacitive deionization (MCDI) that require controlled water and salt transport. Key developments in the field of water and salt transport in polymer membranes are reviewed, and a survey of polymers considered for such applications is provided. Many polymers considered for such applications contain charged functional groups, such as sulfonate groups, that can dissociate in the presence of water. Water and ion transport data from the literature are reviewed to highlight the similarities and differences between charged and uncharged polymers. Additionally, the influence of other polymer structure characteristics, such as cross-linking and morphology in phase separated systems, on water and salt transport properties is discussed. The role of free volume on water and salt transport properties is discussed. The solution–diffusion model, which describes the transport of water and ions in nonporous polymers, is used as a framework for discussing structure/property relations in polymers related to water and salt transport properties. Areas where current knowledge is limited and opportunities for further research are also noted.
PDF
