Pizza tossing and certain forms of standing-wave ultrasonic motors (SWUMs) share a similar process for converting reciprocating input into continuous rotary motion. We show that the key features of this motion conversion process such as collision, separation and friction coupling are captured by the dynamics of a disk bouncing on a vibrating platform. The model shows that the linear or helical ...

The aim of this study was to develop a recipe for vegan muffins using wheat flour (100%) and blend whole-grain spelt (50%) enriched with microalgae (0, 0.5, 1.0, 1.5% (g/100 g flour)). Replacing adding while eliminating egg white from can affect the rheological properties dough also microstructure texture muffins. analyzed effects type addition on raw dough, measured through oscillatory method,...

the effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. a complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. the correlation coefficient among the various parameters of applied methods wa...

barbari is a traditional flat leavened iranian bread and one of the most popular breads consumed in iran and some other countries in the middle east. barbari stales very fast and its shelf life is very short. therefore, addition of bread improvers and anti-staling agents, such as hydrocolloids, is a suitable method for extending the shelf life of the bread. in the present study, the effect of v...

The transfer of agronomically useful genes from wild wheat species into cultivated wheat is one of the most effective approaches to improvement of wheat varieties. To evaluate the transfer of genes from Dasypyrum villosum into Triticum aestivum, wheat quality and disease resistance was evaluated in two new translocation lines, T1DL•1V#3S and T1DS•1V#3L. We examined the levels of stripe rust res...

The present study utilized beef-lungs to develop a protein ingredient for affordable human food supplements. Beef-lungs were dried in an air drier at 50, 70 and 100 °C ground powder-based intermediate product. All beef-lung powder (BLP) samples different temperatures showed 300% water-binding capacity. Drying temperature significantly decreased the haem-iron content quality with highest observe...

The effect of K2O on viscosity in CaO-SiO2-Al2O3 melt has been measured by a rotating spindle viscometer. It is indicated from the experimental results that viscosity first increases then decreases with the increasing content of K2O; the maximum viscosity occurs in the field of K2O/ Al2O3 > 1. After gradually adding K2O, the transformation of bridging oxygen (from being bonded with Al ion charg...

Two fractions (50-K and permeate) from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 %) of wheat gluten were separated using ultrafiltration (UF) membrane with molecular mass cut-off of 50 kDa. The effects of the wheat gluten hydrolysate (WGH) and its UF fractions on the mixing behaviour and viscoelastic properties of wheat dough were presented. The WGH and its UF fractions modified t...

This paper is concerned with the parallel computation of incompressible viscoelastic rotating flows. Such flows arise in many industrial settings being particularly important in the food industries, for materials such as dough. Here, the material is driven by one or two stirrers, rotating about the centre of a cylindrical vessel, fixed to a lid. The stirrers may be positioned in eccentric arran...