50 research outputs found
By-product of Tropical Vermicelli Waste as a Novel Alternative Feedstuff in Broiler Diets
Two experiments were conducted to determine physical and chemical properties of vermicelli waste (VW) and effect of VW inclusion levels on growth performance of broilers. In experiment 1, VW samples were randomly collected from vermicelli industry in Thailand to analyze nutritional composition. Vermicelli waste contained 9.96% moisture, 12.06% CP, 32.30% crude fiber (CF), and 0.57% ether extract (EE), as DM basis. The ratio of insoluble:soluble non-starch polysaccharide (NSP) was 43.4:8.9. A total of 120 chicks (6 pens per treatment and 10 chicks per pen) were fed a corn-soybean meal-based diet or 20% VW substituted diet to determine the apparent metabolizable energy corrected for nitrogen retention (AMEn) of VW. The AMEn of VW was 1,844.7±130.71 kcal/kg. In experiment 2, a total of 1,200 chicks were randomly allotted to 1 of 4 dietary treatments for 42-d growth assay. There were 300 chicks with 6 pens per treatment and 50 chicks per pen. The dietary treatments contained 0%, 5%, 10%, or 15% VW, respectively. All diets were formulated to be isocaloric and isonitrogenous. From 0 to 18 d of age chicks fed VW diets had higher (p<0.001) feed conversion ratio (FCR) compared with those fed the control diet. No difference was observed during grower and finisher phase (19 to 42 d). Chicks fed VW diets had lower relative weight of abdominal fat (p<0.001) but higher relative weight of gizzard (p<0.05) than those of chicks fed the control diet. Increasing VW inclusion levels increased ileal digesta viscosity (p<0.05) and intestinal villus height of chicks (p< 0.001). For apparent total tract digestibility assay, there were 4 metabolic cages of 6 chicks that were fed experimental treatment diets (the same as in the growth assay) in a 10-d total excreta collection. Increasing VW inclusion levels linearly decreased (p<0.05) apparent total tract digestibility of DM and CF
Hybrid neural modeling of the electrical conductivity property of recombined milk
10.1081/JFP-120015593International Journal of Food Properties5149-61IJFP
Instrumentation, Sensor Design and Selection
10.1002/9781444398274.ch8Handbook of Food Process Design190-21
Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen)
10.1016/j.jfoodeng.2008.09.031Journal of Food Engineering913482-489JFOE
Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology
Food Science and Technology Research93219-22
Optimisation of the temperature profile in bread baking
10.1016/S0260-8774(01)00240-0Journal of Food Engineering55141-48JFOE
Two-dimensional CFD modelling and simulation of an industrial continuous bread baking oven
10.1016/S0260-8774(03)00043-8Journal of Food Engineering602211-217JFOE
Simulation of starch gelatinisation during baking in a travelling-tray oven by integrating a three-dimensional CFD model with a kinetic model
10.1016/j.jfoodeng.2004.02.018Journal of Food Engineering654543-550JFOE
Three-dimensional CFD modelling and simulation of the temperature profiles and airflow patterns during a continuous industrial baking process
10.1016/j.jfoodeng.2004.02.026Journal of Food Engineering654599-608JFOE