ABSTRACT: __Chickpea flour was suspended in isopropyl alcohol or deionized water at three concentrations and fractionated to the underflow (starch fraction) and the overflow (protein fraction) using a hydrocyclone. The separation using deionized water resulted in higher starch content in the underflow and higher protein content in the overflow than using isopropyl alcohol. Deionized water resulted in a greater starch separation efficiency (96.3-97.8%) and slightly lower protein separation efficiency (70.4-73.3%) than did isopropyl alcohol. The geometric mean diameter (GMD) of the overflow and underflow increased with a decrease in inlet pressure. The GMD of the underflow fraction in deionized water (26.27-31.28__μ__m) was greater than that in isopropyl alcohol (17.09-21.12__μ__m). In both media, the estimated centrifugal and drag forces increased with a decrease of inlet pressure. The centrifugal force applied to the particles in deionized water (1.32__×__10__−__6____-1.67__×__10__−__6____N) was greater than that in isopropyl alcohol (0.54__×__10__−__6____-0.76__×__10__−__6____N). Therefore, deionized water resulted in markedly higher starch separation efficiency. However, in isopropyl alcohol, a higher drag force was applied to the particles, and the protein separation efficiency was slightly greater than in deionized water.__PRACTICAL APPLICATIONS: The separation of starch and protein from chickpea flour in suspension of isopropyl alcohol or deionized water using a hydrocyclone was investigated. Fractionation from the deionized water suspension resulted in higher starch content in the underflow and higher protein content in the overflow than from isopropyl alcohol. The method using deionized water resulted in higher starch separation efficiency; the separation using isopropyl alcohol resulted in slightly higher protein separation efficiency. The differences in the separation efficiencies of the two media were related to the variations in forces applied to the particles in the hydrocyclone. The magnitude of forces applied to the starch granules and protein particles was estimated. Read more... Abstract: ABSTRACT: __Chickpea flour was suspended in isopropyl alcohol or deionized water at three concentrations and fractionated to the underflow (starch fraction) and the overflow (protein fraction) using a hydrocyclone. The separation using deionized water resulted in higher starch content in the underflow and higher protein content in the overflow than using isopropyl alcohol. Deionized water resulted in a greater starch separation efficiency (96.3-97.8%) and slightly lower protein separation efficiency (70.4-73.3%) than did isopropyl alcohol. The geometric mean diameter (GMD) of the overflow and underflow increased with a decrease in inlet pressure. The GMD of the underflow fraction in deionized water (26.27-31.28__μ__m) was greater than that in isopropyl alcohol (17.09-21.12__μ__m). In both media, the estimated centrifugal and drag forces increased with a decrease of inlet pressure. The centrifugal force applied to the particles in deionized water (1.32__×__10__−__6____-1.67__×__10__−__6____N) was greater than that in isopropyl alcohol (0.54__×__10__−__6____-0.76__×__10__−__6____N). Therefore, deionized water resulted in markedly higher starch separation efficiency. However, in isopropyl alcohol, a higher drag force was applied to the particles, and the protein separation efficiency was slightly greater than in deionized water.__PRACTICAL APPLICATIONS: The separation of starch and protein from chickpea flour in suspension of isopropyl alcohol or deionized water using a hydrocyclone was investigated. Fractionation from the deionized water suspension resulted in higher starch content in the underflow and higher protein content in the overflow than from isopropyl alcohol. The method using deionized water resulted in higher starch separation efficiency; the separation using isopropyl alcohol resulted in slightly higher protein separation efficiency. The differences in the separation efficiencies of the two media were related to the variations in forces applied to the particles in the hydrocyclone. The magnitude of forces applied to the starch granules and protein particles was estimated

lgli/G:\!genesis\1\ChemicalEngineering\Equipments and Unit Operations\Unit Operations Of Chemical Engineering_ 5th Ed_ McCabe And Smith.pdf

lgrsnf/G:\!genesis\1\ChemicalEngineering\Equipments and Unit Operations\Unit Operations Of Chemical Engineering_ 5th Ed_ McCabe And Smith.pdf

nexusstc/PERFORMANCE COMPARISON OF TWO MEDIA DURING STARCH-PROTEIN SEPARATION OF CHICKPEA FLOUR USING A HYDROCYCLONE/d52a239afef99e7a6f05a98bce3bcbf0.pdf

zlib/no-category/SHAHRAM EMAMI Affiliation: Guelph Food Research Centre
Agriculture and Agri-Food Canada (AAFC)
93 Stone Road West, Guelph, Ontario, Canada N1G 5C9; LOPE G TABIL Affiliation: Department of Agricultural and Bioresource Engineering; ROBERT T TYLER Affiliatio/PERFORMANCE COMPARISON OF TWO MEDIA DURING STARCH-PROTEIN SEPARATION OF CHICKPEA FLOUR USING A HYDROCYCLONE_2359591.pdf

ApeosPort-II C4300

lg1191136

producers:
ApeosPort-II C4300

{"last_page":1154}

ABSTRACT: Chickpea flour was suspended in isopropyl alcohol or deionized water at three concentrations and fractionated to the underflow (starch fraction) and the overflow (protein fraction) using a hydrocyclone. The separation using deionized water resulted in higher starch content in the underflow and higher protein content in the overflow than using isopropyl alcohol. Deionized water resulted in a greater starch separation efficiency (96.3-97.8%) and slightly lower protein separation efficiency (70.4-73.3%) than did isopropyl alcohol. The geometric mean diameter (GMD) of the overflow and underflow increased with a decrease in inlet pressure. The GMD of the underflow fraction in deionized water (26.27-31.28 μ m) was greater than that in isopropyl alcohol (17.09-21.12 μ m). In both media, the estimated centrifugal and drag forces increased with a decrease of inlet pressure. The centrifugal force applied to the particles in deionized water (1.32 × 10 − 6 -1.67 × 10 − 6 N) was greater than that in isopropyl alcohol (0.54 × 10 − 6 -0.76 × 10 − 6 N). Therefore, deionized water resulted in markedly higher starch separation efficiency. However, in isopropyl alcohol, a higher drag force was applied to the particles, and the protein separation efficiency was slightly greater than in deionized water.
PRACTICAL APPLICATIONS: The separation of starch and protein from chickpea flour in suspension of isopropyl alcohol or deionized water using a hydrocyclone was investigated. Fractionation from the deionized water suspension resulted in higher starch content in the underflow and higher protein content in the overflow than from isopropyl alcohol. The method using deionized water resulted in higher starch separation efficiency; the separation using isopropyl alcohol resulted in slightly higher protein separation efficiency. The differences in the separation efficiencies of the two media were related to the variations in forces applied to the particles in the hydrocyclone. The magnitude of forces applied to the starch granules and protein particles was estimated. Read more...
Abstract: ABSTRACT: Chickpea flour was suspended in isopropyl alcohol or deionized water at three concentrations and fractionated to the underflow (starch fraction) and the overflow (protein fraction) using a hydrocyclone. The separation using deionized water resulted in higher starch content in the underflow and higher protein content in the overflow than using isopropyl alcohol. Deionized water resulted in a greater starch separation efficiency (96.3-97.8%) and slightly lower protein separation efficiency (70.4-73.3%) than did isopropyl alcohol. The geometric mean diameter (GMD) of the overflow and underflow increased with a decrease in inlet pressure. The GMD of the underflow fraction in deionized water (26.27-31.28 μ m) was greater than that in isopropyl alcohol (17.09-21.12 μ m). In both media, the estimated centrifugal and drag forces increased with a decrease of inlet pressure. The centrifugal force applied to the particles in deionized water (1.32 × 10 − 6 -1.67 × 10 − 6 N) was greater than that in isopropyl alcohol (0.54 × 10 − 6 -0.76 × 10 − 6 N). Therefore, deionized water resulted in markedly higher starch separation efficiency. However, in isopropyl alcohol, a higher drag force was applied to the particles, and the protein separation efficiency was slightly greater than in deionized water.
PRACTICAL APPLICATIONS: The separation of starch and protein from chickpea flour in suspension of isopropyl alcohol or deionized water using a hydrocyclone was investigated. Fractionation from the deionized water suspension resulted in higher starch content in the underflow and higher protein content in the overflow than from isopropyl alcohol. The method using deionized water resulted in higher starch separation efficiency; the separation using isopropyl alcohol resulted in slightly higher protein separation efficiency. The differences in the separation efficiencies of the two media were related to the variations in forces applied to the particles in the hydrocyclone. The magnitude of forces applied to the starch granules and protein particles was estimated

cover 1
TOC 10
1 - Definitions and Principles 24
2 - Fluid Mechanics 46
3 - Fluid-Flow Phenomena 63
4 - Basic Equations of Fluid Flow 85
5 - Flow of Incompressible Fluids in Conduits and Thin Layers 104
6 - Flow of Compressible Fluids 141
7 - Flow past immersed bodies 164
8 - Transportation and Metering of fluids 202
9 - Agitation and mixing of liquids 256
10 - Heat transfer by conduction 310
11 - Principles of heat flow in fluids 330
12 - Heat transfer to fluids without phase change 351
13 - Heat transfer to fluids with phase change 395
14 - Radiation heat transfer 418
15 - Heat exchange equipment 448
16 - Evaporation 484
17 - Equilibrium stage operations 522
18 - Distillation 542
19 - Introduction to multicomponent distillation 609
20 - Leaching and Extraction 635
21 - Principles of Diffusion and Mass Transfer between Phases 668
22 - Gas Absorption 707
23 - Humidification Operations 759
24 - Drying of Solids 788
25 - Adsorption 831
26 - Membrane Separation Processes 859
27 - Crystallization 903
28 - Properties, Handling and Mixing of Particulate Solids 948
29 - Size Reduction 981
30 - Mechanical Separations 1015
Appendix 1100
Index 1134
1 -362 2
1-64 2
65 - 94 86
95-142 116
143 -175 164
183 -256 204
257-362 278
363 -414 384
415-510 436
511-676 532
677-828 698
829-962 850
963-1122 984
1123-end 1144
cover last 1154

2014-07-04