INTRODUCTION
Extrusion technology which had emerged in 19th century was initially used to blend the rubber scraps and reuse them with an economical aspect. Thomas Hancock had developed the first extruder which was not known as extruder at that time and was rather known as the rubber masticator (GogosC.G., 2006). In later stages, extrusion came as an emerging technology for manufacturing of plastics - mainly, after the development of twin screw extruder in Italy (RauwendaalC., 2001). Along with the plastic manufacturing, extrusion technology had begun to establish its place in food industry with the production of sausages in 1870s. This was the first time when extruder was designed with the intent to be used in food industry (KarweM.V., 2008).
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The dry ingredients are supplied through the hopper and drops down to barrel with or without preconditioning (depend on the specifications of final product). The food is moved forward with the help of the augur. This augur has flights on it and the pitch decreases with increase in length of the screw. As we move ahead, the diameter of the augur is increased and furthermore, the space for the food is reduced which in turn results in higher compression, pressure and temperature. Since the food is being compressed, mechanical energy is dissipated and there is also an option to provide external thermal energy. Though, the manufacturers may not use the external energy provided the pre-set conditions can be achieved by the dissipation of mechanical energy, shear and the friction developed. When the food emerges out of the extruder from high pressure and temperature (generally above 100ᵒC) to relatively low pressure and temperature (room temperature), the moisture is whizzed off as steam resulting in the expansion of the final product (GangulyS., 2014). The expansion of extruded food product majorly depends upon the difference between the vapour pressure of water and the pressure just outside the extruder that is the atmospheric pressure along with the capability of expanding of that particular food stuff (SinghR.K.R., …show more content…
While, the temperature in feed zone (input) and the output zone is generally the same which is lower than the temperature of cooking section. Such a setting is done as it favours the mechanism of extrusion that is cooking of extrudate. For example in the following study where the barrel temperature is mentioned as 75-140ᵒC , the temperature in the input and output zone would be 60-90ᵒC (Aguilar-PalazuelosE. Z.-M. H.-B., 2012). The high barrel temperature (75-140ᵒC) effect is subjugated over the effect of high feed moisture (16-30%) resulting in higher expansion ratio and hence lower bulk density when the potato starch was used upto 50%. The suspected reason for such behaviour is the formation of complex amylose-lipid complexes (Aguilar-PalazuelosE., 2006). The best expansion ratio is found when the barrel temperature is 123-140ᵒC and feed moisture can be even up to 27-30% (Aguilar-PalazuelosE. Z.-M. H.-B., 2012). This is only possible in the case of high quality starch like in potato which is known as the ‘king of vegetables’. 65-80% of dry matter of potato tuber consists of potato starch which further consists of approximately 21% amylose content (ChhabraP.,
Iodine is used to distinguish starch from mono/di/polysaccharides. In the test only two of the six solutions showed any signs of starch being present. The potato juice turned a brownish color with a precipitate indicating a slight presence of starch. The stach solution turned a dark blue/black color indicating a very high presence of starch in the solution. The presence of starch in the potato juice indicates that it does not have as high an amount of carbohydrates as onion juice, but a higher concentration of starch.
Conclusion In my conclusion, the potatoes with the lowest concentration gained the most mass, and would become hard relating back to the Turgor theory I stated earlier. In contrast to this, the potatoes in the most concentrated solution lost the most weight thus becoming plasmolysed and limp also relating back to the background I have mentioned earlier. Evaluation In general the experiment was succesful the results were consistent and also were in accordance with the theories made at the start.. The experiment could have been improved by: · More subjects used instead of potatoes · More potatoes · Wider time ranger · Different molarities Using this variety of methods could have improved the experiemnt, however I was generally satisfied with the results of this osmosis experiement.
This occurrence can be explained through the process of osmosis. The increase in mass as well as the increase in turgidity, in the potato tubes immersed in low sodium chloride concentration solutions is understood to be a hypertonic. Since the solution is hypertonic, the water molecules will diffuse into the area of lower water concentration (the potato tube) in order to achieve equilibrium. Alternatively, the decrease in mass in the potato tube submerged in highly concentrated sodium chloride solutions can be explained by its immersion in a hypotonic solution. As sodium chloride solution is less concentrated in water molecules than the potato tubes, the decrease in mass and loss of turgidity results from the net movement of water leaving the potato tube, which is higher in osmotic pressure, and diffusing into the solution.
To investigate the osmotic effect of changing the concentration of sucrose solution; distilled water, 20% sucrose solution, 40% sucrose solution, 60% sucrose solution on the change in mass of potato cylinder after 30 minutes of being in solution.
Water Potential of Potato Cells Aim: To demonstrate the Water Potential of Potato Cells. Objectives: · To show the water potential of potato cells using various measured concentrations of a sucrose solution and pieces of potato. · To record and analyse data to verify observed results. · The method and procedure was carried out as per instruction sheet. Observations: The experiment shows that the lower the concentration of the sugar solution, in the Petri dish, the mass of the potato increased.
The dried grain kernels need to absorb moisture in the softening House so that the barley can germinate. This process takes 50 hours. Throughout this time the barley is aired and washed using pumps. Through the water separator, the barely "dives" - as the brewers like to say - into the softening vat.
Influence of Temperature on the Activity of Potato Catalase Hypothesis That the higher the temperature the higher the reaction rate of potato catalyse to a point were denaturing occurs in the enzyme and the reaction rate of the potato catalase drops off. Prediction The rate of Catalase activity will be faster at higher temperatures until a point, because at higher temperatures there are more chances of collisions between the enzyme's (Catalase) active site and the substrate (hydrogen peroxide). However the rate depends on the active site being able to join with the substrate, and at higher temperatures the enzyme can be denatured, which changes the shape of the active site which thus prevents the reaction from happening. At first, as the temperature increases the activity of the Potato catalase also increases this is because the collision rate of the enzyme with the hydrogen peroxide is increased.
The potato tubes in higher concentration sugar solution will shrink
The reflux ratio is kept constant so the liquid flowing down has uniform flow and only the power input to the reboiler can be adjusted. The boil-up rate is obtained by varying the heat energy to the reboiler and this affects the velocity of the vapour passing up the column. As the velocity of the vapour passing up the column increases, the vapour flow will generate more pressure drop due to the resistance force that is acting against the holes in the sieve tray and the liquid that is flowing down the column. In addition, increasing the vapour flow means that increasing the contacting time between liquid and vapour phase inside the column resulting in higher pressure drop. This is proven clearly from the graph that the pressure drop is linearly related with boil-up rate.
One of the foremost necessary applications of 3D printing is within the medical trade. With 3D printing, surgeons will turn out mockups of components of their patient's body that has to be operated upon. 3D printing makes it doable to form a locality from scratch in mere hours. It permits designers and developers to travel from flat screen to precise half. Today nearly everything from part parts to toys is obtaining engineered with the assistance of 3D printers. 3D printing is additionally used for jewelry and art, design, fashion style, art, design and interior style.
The manufacturing process of steel container or drum which is also known as liquid carrying container involves many processes. Although, there are different sizes of steel containers and different manufacturing process in most steel container manufacturing industries lately. There are also thousands of different steel alloy used in the production of steel containers. Furthermore, steel containers are made of sheet metal by soldering, brazing, spot welding, and seam welding. In addition to this, The Process of making steel containers involves rolling of metal sheet; welding the seam, making 90 degree bent on top and bottom of the container, making number of beads (according to size) and lastly reduce the diameter of one side of the container; fitting of lid to the containers, testing like pressure; coating internal (epoxy phenolic coating or plain) and external (stoving enamel gloss of various colour).
To determine if 3D printing can be the next big disruptive technology, we must look at the advantages of 3D printing, current and future capability of 3D printing and what industries would most likely be disrupted by 3D printing. When these questions have been satisfactorily been answered we can further ask:
The Effect of Salt Solution Concentration On The Mass Of Potatoes Introduction = == == == ==
From this rudimentary description of the production of potato chips, one can see that the main ingredients include potatoes, oil, and some salt. However, what may not be so apparent are the “non-ingredient” inp...
that make thousands of types of plastics. Ink pens, car parts and plastic bags are all made