Importance Of Moisture Content Research Articles

Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability

In this study, we investigated if extrusion-cooking can be used to change physicochemical and nutritionally relevant properties of oat bran. The importance of moisture content, last-barrel set temperature and type of extrusion-cooking (single-pass, double-pass, acid) on these properties was evaluated using two full factorial design experiments. Acid extrusion-cooking led to a 5.7-fold increase in water-extractable dry matter content and increased β-glucan extractability from 9.4% of total β-glucan content to 70.7% in particular. Double-pass extrusion-cooking led to a 2.6-fold increase in the strong water-binding capacity of oat bran. However, the changes in oat bran properties did not result in a different digestibility or an increased short-chain fatty acid production during in vitro fermentation using faecal microbiota. Results suggest that working with different types of extrusion-cooking and processing conditions allows changing the technofunctional and physiological impact of oat bran before incorporating it in food products.

Effect of colloidal silicon dioxide and moisture on powder flow properties: Predicting in-process performance using image-based analysis

The effect of colloidal silicon dioxide (CSD) on powder flow properties of poor-flowing excipient lactose 200 M was investigated. Binary mixtures of different ratios of CSD as glidant were examined using a modern image-based flow measuring technique. Special attention was placed to subtle variations in powder flow from small changes in glidant concentration (0.025% w/w). Understanding the modes of interaction of particles and their effects on flowability using the method predicted the die filling performance during tablet manufacture. In addition, the importance of moisture content on powder flow properties was empirically underlined. A more efficient range of CSD was detected from 0.10 to 0.50% w/w in most of the tested conditions, which revealed a significant improvement in powder flow performance compared to higher amounts typically handled in the pharmaceutical industry.

Effect of moisture sensitivity on the light stabilisation of demolition materials in pavement bases

ABSTRACT The water/cement (w/c) ratio plays a critical role in the strength development of stabilised materials. The mechanical and durability properties of pavement materials are affected by the w/c ratio. The high water absorption of construction and demolition (C&D) materials, along with the importance of moisture content in achieving the targeted compaction density for these materials requires investigation of their optimum water/cement ratio, particularly for their usage in granular pavement layers. In this research, two types of cement being General purpose Portland cement and General purpose Blended cement were used to stabilise C&D materials. Geotechnical testing undertaken included grading, plasticity, maximum dry density, California Bearing Ratio and Unconfined Compressive Strength. By monitoring and limiting the w/c ratio of the blends, the UCS of cured cement-stabilised samples were analysed. The impact of moisture content on the performance of cemented gel under tension and flexural loading was characterised using the four-point beam test.

Post-harvest storage of corn: effect of beginning moisture content on mycoflora and fumonisin contamination

The effect of storage on mycoflora profile was monitored bimonthly in 36 corn (Zea mays L.) samples, dividing the same sample into groups dried to 11 and 14% moisture content (1008 analysis). These groups were further subdivided based on the initial total count (moulds and yeasts) up to 104 CFU g-1 (12 samples, range 1.6 × 104 to 9.0 × 104, mean 3.8 × 104 CFU g-1) and up to 105 CFU g-1 (24 samples, range 1.0 × 105 to 5.0 × 105, mean 2.7 × 105 CFU g-1). In the corn group dried to 11%, the fumonisin content was analysed at the initial stage (freshly harvested) and at the end of 12-month storage. Fusarium spp. and Penicillium spp. prevailed at the freshly harvested stage (100%), maintaining this profile throughout 12 months, in corn dried to both 11 and 14%. Cladosporium spp., Aspergillus spp. and Phoma spp. were also detected at lower frequencies during the storage. Fusarium spp. and the total fungal colony count during 12-month storage carried out with samples dried to 11 or 14% moisture content were statistically evaluated using ANOVA for randomized complete block design. The correlation between storage time and Fusarium spp. and total fungal colony count data was analysed by Pearson's correlation test. There was no difference in Fusarium spp. and total counts in the 104 CFU g-1 initial total count group throughout the storage time (p < 0.05). There was a negative correlation between fungal population and storage time (p < 0.05) in the 105 CFU g-1 initial total count group. Fumonisins were detected in all freshly harvested corn, at a mean concentration of 9.9 ± 6.0 µg g-1 (range 0.74-22.6 μg g-1). These values did not change in the 12-month stored corn (mean of 9.9 ± 5.8 μg g-1, range 0.81-23.7 μg g-1). These post harvest data indicated the importance of moisture content at the crop harvesting/predrying stage to control fungal growth and further fumonisin production.

Estudos sôbre a conservação de sementes. II - Citros

Sementes de limão cravo e laranja caipira, espécies essas mais comumente empregadas como porta-enxertos no Estado de São Paulo, foram conservadas em ambientes de diferentes umidades e temperaturas, a fim de se conhecer as melhores condições para o seu armazenamento. Confirmando os resultados de outros autores, êstes ensaios mostraram, com bastante evidência, a importância dos fatôres umidade e temperatura na conservação destas sementes. Parece não haver dúvidas, entretanto, que outros fatôres, não estudados, são também responsáveis pela longevidade das sementes de citros. Para ambas as espécies, os melhores resultados foram obtidos à temperatura de 2-3°C e com emprego de recipientes semi-fechados. Nestas condições, onde foi possível manter a umidade relativa bastante elevada e evitar o acúmulo de CO², as sementes de limão cravo e laranja caipira tiveram uma longevidade de 14 e 11 meses, respectivamente.