Structural and functional properties of major ingredients of biscuit

Biscuit is a popular food product where it is produced using wheat flour, sugar and fat as its main ingredients. Wheat flour is the major material used in biscuit production and within the flour starch is the principal component. The details of starch properties such as pasting properties, gelatinisation properties, crystallinity were discussed in this review. Starch is the major structural element in many foods, with the fat or sugar also playing key roles. Sugar gives sweetness, colour, add volumes and influence the texture of a biscuit. Besides that, it shows significant impact on starch gelatinization properties. Fat plays an important role in biscuit production and the type of fat used determines the quality of the final product. In this article, the functional properties of major ingredients of biscuit were also reviewed with emphasis on wheat flour, sugar and fat

Changes in microstructures of rambutan seed and the quality of its fat during drying

The application of pre-treatment on oilseeds prior to extraction process may exert undesirable impact towards the quality of oils as well as microstructures of seed. The objectives of this study were to evaluate the efects of three drying methods on the microstructures of rambutan seeds and its efects on physicochemical properties of rambutan seed fat (RSF). The fats that being pre-treated with three diferent drying methods showed shrinkage or alteration of porous structure in terms of size, shape, and diameter. The diferences between the RSF pre-treated with oven-, freeze-, and cabinet drying RSF were in fatty acids (oleic and arachidic acids), and free fatty acid (1.56–1.80 mg KOH/g fat). From the results obtained, the useful information regarding to the efects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries

Design methodology of a low pressure turbine for waste heat recovery via electric turbocompounding

This paper presents a design methodology of a high performance Low Pressure Turbine (LPT) for turbocompounding applications to be used in a 1.0 L “cost-effective, ultra-efficient heavily downsized gasoline engine for a small and large segment passenger car”. Under this assumption, the LPT was designed to recover the latent energy of discharged exhaust gases at low pressure ratios (1.05–1.3) and to drive a small electric generator with a maximum power output of 1.0 kW. The design speed was fixed at 50,000 rpm with a pressure ratio, PR of 1.08. Commercially available turbines are not suitable for this purpose due to the very low efficiencies experienced when operating in these pressure ratio ranges. By fixing all the LPT requirements, the turbine loss model was combined with the geometrical model to calculate preliminary LPT geometry. The LPT features a mixed-flow turbine with a cone angle of 40° and 9 blades, with an inlet blade angle at radius mean square of +20°. The exit-to-inlet area ratio value is approximately 0.372 which is outside of the conventional range indicating the novelty of the approach. A single passage Computational Fluid Dynamics (CFD) model was applied to optimize the preliminary LPT design by changing the inlet absolute angle. The investigation found the optimal inlet absolute angle was 77°. Turbine off-design performance was then predicted from single passage CFD model. A rapid prototype of the LPT was manufactured and tested in Imperial College turbocharger testing facility under steady-state and pulsating flow. The steady-state testing was conducted over speed parameter ranges from 1206 rpm/K0.5 to 1809 rpm/K0.5. The test results showed a typical flow capacity trend as a conventional radial turbine but the LPT had higher total-to-static efficiency, ηt-s in the lower pressure ratio regions. A maximum total-to-static efficiency, ηt-s of 0.758 at pressure ratio, PR ≈ 1.1 was found, no available turbines exist in this range as parameters. A validation of the predicted single passage CFD analysis for the off-design performance against the LPT test result found a minimum total-to-static efficiency Standard Deviation of ±0.026 points for the speed parameter of 1507 rpm/K0.5. A minimum Mass Flow Parameter Standard Deviation of ±0.091 kg/s K0.5 bar is found at 1206 rpm/K0.5