The effects of ultrasound on corn slurry saccharification yield and particle size distribution was studied in both batch and continuous-flow ultrasonic systems operating at a frequency of 20 kHz. Ground corn slurry (28%w/v) was prepared and sonicated in batches at various amplitudes (192-320 microm(peak-to-peak (p-p))) for 20 or 40s using a catenoidal horn. Continuous flow experiments were conducted by pumping corn slurry at various flow rates (10-28 l/min) through an ultrasonic reactor at constant amplitude of 12 microm(p-p). The reactor was equipped with a donut shaped horn. After ultrasonic treatment, commercial alpha- and gluco-amylases (STARGEN 001) were added to the samples, and liquefaction and saccharification proceeded for 3h. The sonicated samples were found to yield 2-3 times more reducing sugars than unsonicated controls. Although the continuous flow treatments released less reducing sugar compared to the batch systems, the continuous flow process was more energy efficient. The reduction of particle size due to sonication was approximately proportional to the dissipated ultrasonic energy regardless of the type of system used. Scanning electron microscopy (SEM) images were also used to observe the disruption of corn particles after sonication. Overall, the study suggests that both batch and continuous ultrasonication enhanced saccharification yields and reduced the particle size of corn slurry. However, due to the large volume involve in full scale processes, an ultrasonic continuous system is recommended.

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A study was conducted to evaluate the potential of soy protein-based plywood glues for foam extrusion. Foaming properties were the first criterion used to screen several soy protein sources. Foaming capacities and stabilities of glue mixes containing animal blood (control) or soy products (meals, flours, concentrates, and isolates) were compared and correlated with molecular weights and surface hydrophobicity indices (S o ) in an attempt to identify structure/function relationships. The bloodbased glue mix produced more foam than any of the soy-based glues. Soy flours and concentrates generally produced greater foam volumes and more stable foams than soy meal and isolates. Differences in foaming properties could not be explained by solubility profiles or S o . However, results of gel electrophoresis indicated that soy products with poor foaming properties had extensive structure modifications or contained considerably lesser amounts of protein available for foaming reactions. Glue mixes containing the soy flours ISU-CCUR, Honeysoy 90, Nutrisoy 7B, and defatted Soyafluff and the soy concentrates Arcon F, ISU-CCUR, and Procon 2000 demonstrated the desired mixing and foaming properties for foam extrusion.

stirred for 5 min at -5 °C. The reaction mixture was poured into 300 mL of ice-water and stirred for 2 h. The solution was then washed with ether (50 mL), acidified to pH 1 with 1 N HC1, and extracted with ethyl acetate (3 X 150 mL). The organic phase was washed with water and brine and dried over MgS04. Removal of solvent in vacuo and washing of the solid with ether afforded 1.224 g (66%) of compound 11: NMR (CD3COCD3) 1.65 (s,3 ), 1.82 (s, 3 H), 2.65 (m, 3 H) 4.88 (q, 1 ), 6.10 (s, 1 H); IR

Oleic acid esterified propoxylated glycerol (EPG-08 oleate) and trioleylglycerol were heated separately (192 ± 8 °C for 12 h/day) until the polymer content was ≥20% and examined. Supercritical fluid fractionation (SFF) produced a monomer fraction of 98.3% purity and a dimer fraction of 90.8% purity for heated EPG-08 oleate and comparable fractions for triolein. Carbon-13 NMR analysis of the fractionated dimer (SFF-D) oil samples indicated peaks at approximately 107−108, 67−68, and 23.8 ppm that were present in only the SFF-D samples. The presence of these peaks in both samples indicated that the presence of the oxypropylene backbone was not necessary for the formation of the bonds corresponding to these peaks. The oxypropylene backbone profile was the same for the day 0 and the SFF-D sample. Gas chromatography/mass spectrometry of dimeric fatty acid methyl esters indicated that the fatty acid portion of the molecule was involved in dimer formation for both oil samples. Keywords: Oleic acid esterified propoxylated glycerol; triolein; trioleylglycerol; fat substitutes