SUMMARY
Various additives were examined as possible aids in making bread from sorghum and barley flours. Good rise was achieved with doughs containing 45% solids. Several gums, especially 4000 centipoise methylcellulose, increased gas retention in sorghum bread and improved texture of both sorghum and barley breads. Several starches improved texture and loaf volume of sorghum bread. Glyceryl monostearate (GMS) improved the texture of sorghum bread but caused it to crumble badly. GMS improved softness in barley bread. Shortenings also softened sorghum and barley breads. The effect of several processing variables on sorghum bread was studied along with 2 methods of imparting a sour fermented flavor to sorghum bread.
Microfiltration of poultry scalder and chiller water and frankfurter chiller brine was examined in limited tests and found to produce permeates that may be recycled to the original systems. All permeates achieved turbidity readings of less than 50 NTU, with many less than 1 NTU, and all had plate counts of less than 10 microorganisms per ml. Except for brine, waters were filtered at the highest known plant operating temperatures. After 90 min of operation, flux rates as high as 110–440 L/m2h were achieved, depending on the water and filter conditions used. Flux rates were restored by as little as 15 min of in-line cleaning at 78–80°C with a detergent solution. Major advantages for the process are: (a) substantial energy savings through reuse of previously heated or cooled waters, (b) reduced disposal costs, especially through brine reuse, and (c) possible byproduct recovery of protein and fat concentrated in poultry retentate waters.
Commercial scale ceramic microfilters were used in plant tests to determine flux rate and operating parameters for waters from a poultry scalder, a poultry chiller, and brine from a delicatessen products chiller, under commercial conditions. Filtration produced clear permeate from all waters. Microorganism counts were essentially reduced to zero in scalder and chiller water permeates, with BOD reduced by about 70% in scalder water permeate and about 60% in chiller water permeate. Flux rates were in the range of 224‐204 L/m2h for scalder water at 54°C and 114‐81 L/m2h for chiller water at ambient temperature. Test results were used to project nonlabor operating savings and/or costs resulting from the use of microfiltration to recondition and reuse bath overflow. For a processing rate of 140 birds/min and bath size of 37,850 L (10,000 gal), an annual savings of $21,000‐$26,000 were estimated for scalder water filtration, while annual costs of $65,000‐$84,000 were estimated for chiller water filtration. For a deli brine bath size of 1,170 L (300 gal), annual costs of about $700 were estimated. Retentate heating and electrical usage associated with centrifugal filter pumps were projected as predominant cost factors. Besides costs, other factors such as nonchemical control of microbial growth, water savings, and reduced discharge levels may also be important reasons for considering microfiltration.
In pilot plant filtration tests, using a ceramic microfilter, it was shown that pectinase was effective in increasing flux at an enzyme level as low as 75 ppm and thatflux increased with time during filtration. Cellulase was shown to inhibit flux when used alone or in combination with pectinase, even though it contributed to reducing viscosity of the puree.Both cellulase and pectinase were partially held back by the filter; usually more than half the pectinase was retained. This resulted in increased enzyme concentration with time in retentate. Retained enzymes might be used by continuously adding fresh puree with reduced enZyrne to retentate after starrup.
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