Wyniki wyszukiwania - BazTech

1

Lody wybrane zagadnienia

Polak E., Kałuziak H.

Przemysł Spożywczy

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2000

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T. 54, nr 4

33-35

PL

Lody są produktem o wysokiej wartości odżywczej. Podstawowy skład lodów tradycyjnych to masło, mleko, cukier, syrop skrobiowy, substancje stabilizująco-emulgujące oraz dodatki smakowe i barwiące. Poszczególne surowce i dodatki pełnią ważne funkcje technologiczne i żywieniowe. Tradycyjne surowce w lodach można zastąpić zamiennikami, dotyczy to tłuszczu, cukru (sacharozy), białka mlecznego. Zamienniki stosowane są w lodach przeznaczonych dla osób z pewnymi ograniczeniami żywieniowymi (np. diabetyków) lub w lodach o obniżonej kaloryczności.

EN

Ice creams are the products of high nutritional value. Traditional ice creams contain the following basic ingredients: butter, milk, sucrose, starch syrup, stabilisers, emulsifiers, flavours and colorants. Particular raw materials and additions have the important technological and nutritional functions. The traditional components of ice creams like far, sucrose or milk protein can be replaced with their substitutes. The substitutions should be applied in ice cream designed for people suffering from food intolerance (e.g. diabetics) or in law caloric ice cream.

2

New colorant metal complexes, derivatives of 1,2–diazoxy–4–naphthalenesulfonic acid and pentane-2,4-dione. Part I. Preparation and properties

Wasilewska A., Maćkowska E., Urbaniak W.

Ars Separatoria Acta

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2012/2013

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No. 9/10

95--102

EN

A vast array of colorants used in various industries include metal complex colorants, which are useful mainly in the textile industry. Substances to be used in fiber dyeing are expected to have optimum properties, therefore, such compounds remain to be of interest to researchers. The results of studies on the possible modifications of known colorants are presented in this paper.

3

Application of the mathematical models of distillation equilibria for designing the differential distillation process

Sobczak E., Ringel T., Łataś R.

Ars Separatoria Acta

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2012/2013

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No. 9/10

103--116

EN

This paper presents the development of mathematical models for positive and negative azeotropes in the range of the more volatile concentrations component: x∈[0; az] ∨ [az; 1]. The coefficients of these models, which, on their basis, were determined the relative volatility of α and the azeotrope concentration az, defined with the high accuracy (R2∈[0,926; 0,999]) and presented them to the table for all subjects of distillation systems. Based on these relationships, the integration of the mass balance equations of the distillation differential process d(Sx)=ydS was carried out and determined the dependence of the distillate obtained from 1 mole of pig iron D/S0 from the α, az coefficients and xw, xs concentrations. Based on these dependencies, charts D/S0 were prepared from predefined by the authors parameter t=[0,05; 0,25; 0,5; 0,75] which is the change in the concentration of pig iron in the process of concentration. Dependencies, presented for distillation balances of positive and negative azeotrope, in the tested ranges, for similar values of α, have the same mileage. The calculations were made for the 126 distillation systems.