Ethanol-water near-azeotropic mixture dehydration was investigated by formulated compound starchbased adsorbent(CSA), which consists of corn, sweet potato and foaming agent. The net retention time and separation facto...Ethanol-water near-azeotropic mixture dehydration was investigated by formulated compound starchbased adsorbent(CSA), which consists of corn, sweet potato and foaming agent. The net retention time and separation factor of water over ethanol were measured by inverse gas chromatography(IGC). Results indicated that water has a longer net retention time than ethanol and that low temperature is beneficial to this dehydration process. Orthogonal test was conducted under different vapor feed flow rates, bed temperatures and bed heights, to obtain optimal fixed-bed dehydration condition. Dynamic saturated adsorbance was also studied. It was found that CSA has the same water adsorption capacity(0.15 g/g)as some commercial molecular sieves. Besides, this biosorptive dehydration process was found to be the most energy-efficient compared with other ethanol purification processes.展开更多
Today＇s customers are looking for non-fat or low-fat containing products. One of the methods to reduce oil absorption in fried products is partial drying before frying. In this study, influence of partial drying （10...Today＇s customers are looking for non-fat or low-fat containing products. One of the methods to reduce oil absorption in fried products is partial drying before frying. In this study, influence of partial drying （10 min, 20 min, 30 min） on oil absorption and quality attributes of three potato cultivars （Agria, Satina, kenebek） was evaluated. Our results reveled that in Agria, partial drying leads to an increase in oil absorption compared with non-dried sample （p〈0.05）. In kenebek, partial drying reduced the oil absorption and improved the texture and color of the produced French fries （p〈0.05）. Similar results were observed with Satina as with kenebek. In all three varieties, partial drying increased the dry matter, color quality and required cutting force of the French fries （p〈0.05）.展开更多
基金Supported by the Independent Innovation Foundation of Tianjin University(No.2010XY-0013)
文摘Ethanol-water near-azeotropic mixture dehydration was investigated by formulated compound starchbased adsorbent(CSA), which consists of corn, sweet potato and foaming agent. The net retention time and separation factor of water over ethanol were measured by inverse gas chromatography(IGC). Results indicated that water has a longer net retention time than ethanol and that low temperature is beneficial to this dehydration process. Orthogonal test was conducted under different vapor feed flow rates, bed temperatures and bed heights, to obtain optimal fixed-bed dehydration condition. Dynamic saturated adsorbance was also studied. It was found that CSA has the same water adsorption capacity(0.15 g/g)as some commercial molecular sieves. Besides, this biosorptive dehydration process was found to be the most energy-efficient compared with other ethanol purification processes.
文摘Today＇s customers are looking for non-fat or low-fat containing products. One of the methods to reduce oil absorption in fried products is partial drying before frying. In this study, influence of partial drying （10 min, 20 min, 30 min） on oil absorption and quality attributes of three potato cultivars （Agria, Satina, kenebek） was evaluated. Our results reveled that in Agria, partial drying leads to an increase in oil absorption compared with non-dried sample （p〈0.05）. In kenebek, partial drying reduced the oil absorption and improved the texture and color of the produced French fries （p〈0.05）. Similar results were observed with Satina as with kenebek. In all three varieties, partial drying increased the dry matter, color quality and required cutting force of the French fries （p〈0.05）.
