The purpose of this study was to investigate the suitability of palm diacylglycerol （PDAG）-enriched formulations for bakery shortening. Three types of palm diacylglycerol olein （PDAGOL） at different degree of unsa...The purpose of this study was to investigate the suitability of palm diacylglycerol （PDAG）-enriched formulations for bakery shortening. Three types of palm diacylglycerol olein （PDAGOL） at different degree of unsaturation （PDAGOL1V56, PDAGOLIV62 and PDAGOLIV64） were used as main raw materials blended with palm stearin （PS）. The blending compositions ranged from 30% to 70% of PDAGOLIV56/PS, PDAGOLIV62/PS and PDAGOLIV64/PS, respectively. The physicochemical properties of all binary blend systems were characterized for fatty acid composition （FAC）, slip melting point （SMP） and solid fat content （SFC）. The selected bakery shortening formulations were further characterised for polymorphic form of fat crystal and thermal behavior, using X-ray diffractometer （XRD） and differential scanning calorimetry （DSC）. Bakery shortening enriched with diacylglycerol that were produced from 40DS56 （40% PDAGOLIV56/60% PS）, 40DS62 （40% PDAGOL1V62/60% PS） and 40DS64 （40% PDAGOLIV64/60% PS） had 45%-50% unsaturated fatty acid and crystallized in β ＋ β polymorphs; thus they were suitable for shortening system. Based on product＇s baking performance, it could be found that all Madeira cakes prepared from bakery shortening enriched with diacylglycerol had higher specific cake volume as compared to commercial shortening （CS）. In customer acceptance test, Madeira cake made from 40DS56 shortening scored the highest rating for all sensory attributes, including overall customer acceptability. It had given an indication that 40DS56 shortening formulation was the most suitable fat blends to be used as bakery shortening.展开更多
In order to identify potential wood substitutes for the production of energy by gasification, binary blends （wood/miscanthus, miscanthus/straw and wood/straw） and ternary blends （wood, miscanthus and organic residu...In order to identify potential wood substitutes for the production of energy by gasification, binary blends （wood/miscanthus, miscanthus/straw and wood/straw） and ternary blends （wood, miscanthus and organic residue） were systematic tested in a laboratory bubbling fluidized bed gasification system. The results of experiments were compared with results of wood gasification. Of the binary blends, wood and miscanthus exhibited great potential as a wood substitute in fluidized bed gasification in terms of process stability and product gas quality. Adding 10 wt. % of organic residues to form ternary blends further improved the product gas quality. Gasification of fuels blended with straw tended to agglomerate in the fluidized bed because of straw＇s low ash melting temperature. This can be counteracted by adding Ca（OH）2 to fuels. Nonetheless, fuels blended with straw with higher percentages of Ca（OH）2 need further study to establish the optimal additive ratio.展开更多
文摘The purpose of this study was to investigate the suitability of palm diacylglycerol （PDAG）-enriched formulations for bakery shortening. Three types of palm diacylglycerol olein （PDAGOL） at different degree of unsaturation （PDAGOL1V56, PDAGOLIV62 and PDAGOLIV64） were used as main raw materials blended with palm stearin （PS）. The blending compositions ranged from 30% to 70% of PDAGOLIV56/PS, PDAGOLIV62/PS and PDAGOLIV64/PS, respectively. The physicochemical properties of all binary blend systems were characterized for fatty acid composition （FAC）, slip melting point （SMP） and solid fat content （SFC）. The selected bakery shortening formulations were further characterised for polymorphic form of fat crystal and thermal behavior, using X-ray diffractometer （XRD） and differential scanning calorimetry （DSC）. Bakery shortening enriched with diacylglycerol that were produced from 40DS56 （40% PDAGOLIV56/60% PS）, 40DS62 （40% PDAGOL1V62/60% PS） and 40DS64 （40% PDAGOLIV64/60% PS） had 45%-50% unsaturated fatty acid and crystallized in β ＋ β polymorphs; thus they were suitable for shortening system. Based on product＇s baking performance, it could be found that all Madeira cakes prepared from bakery shortening enriched with diacylglycerol had higher specific cake volume as compared to commercial shortening （CS）. In customer acceptance test, Madeira cake made from 40DS56 shortening scored the highest rating for all sensory attributes, including overall customer acceptability. It had given an indication that 40DS56 shortening formulation was the most suitable fat blends to be used as bakery shortening.
文摘In order to identify potential wood substitutes for the production of energy by gasification, binary blends （wood/miscanthus, miscanthus/straw and wood/straw） and ternary blends （wood, miscanthus and organic residue） were systematic tested in a laboratory bubbling fluidized bed gasification system. The results of experiments were compared with results of wood gasification. Of the binary blends, wood and miscanthus exhibited great potential as a wood substitute in fluidized bed gasification in terms of process stability and product gas quality. Adding 10 wt. % of organic residues to form ternary blends further improved the product gas quality. Gasification of fuels blended with straw tended to agglomerate in the fluidized bed because of straw＇s low ash melting temperature. This can be counteracted by adding Ca（OH）2 to fuels. Nonetheless, fuels blended with straw with higher percentages of Ca（OH）2 need further study to establish the optimal additive ratio.
