Evaluation of the azeotropic agents for the isopropyl alcohol-water system

Gürsoy, Ayla


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Encapsulation provides a protective barrier to some vulnerable food ingredients such as phenolic and antioxidant compounds against some external factors. Moreover, by the help of encapsulation the unwanted odor or taste of core the materials are masked. The main objective of the study was to evaluate the effects of different type of coating materials on encapsulation of phenolic compounds extracted from onion skin. Coating materials were maltodextrin, gum arabic, casein and whey protein concentrate (WPC). A...
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The effects of natural zeolite on the theological and workability properties of the grout mixtures were studied. Setting times of grouts were also determined as part of the experimental study. For comparison, grout mixtures were also prepared with a commercially available viscosity modifying admixture (VMA). The experimental results show that addition of natural zeolite modifies both the rheological and workability properties of grouts. For a constant superplasticizer (SP) content, an increase in the zeolit...
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Cookie is a baked product with significant amount of fat and the development of well aerated short dough is the initial step for preparation of cookies with commonly accepted textural properties. The objective of this study was to investigate the potential application of two different oleogels that contain Carnauba wax (CRW) and Candelilla wax (CDW) to replace shortening in cookie. Incorporation 2.5 g/100 g and 5 g/100 g wax into sunflower oil (SFO) resulted in self-standing oleogels of which rheological ch...
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Citation Formats
A. Gürsoy, “Evaluation of the azeotropic agents for the isopropyl alcohol-water system,” Middle East Technical University, 1993.