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Journal articles on the topic 'Cake structure'

Author: Grafiati

Published: 4 June 2021

Last updated: 8 February 2022

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1

Sørensen, Birgitte L., and Peter B. Sørensen. "Structure Compression in Cake Filtration." Journal of Environmental Engineering 123, no. 4 (April 1997): 345–53. http://dx.doi.org/10.1061/(asce)0733-9372(1997)123:4(345).

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2

Chu, C. P., M. J. Chang, and D. J. Lee. "Cake Structure of Consolidated Biological Sludge." Separation Science and Technology 38, no. 4 (January 3, 2003): 967–76. http://dx.doi.org/10.1081/ss-120017637.

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3

Hwang, Kuo-Jen, Yeong-Shing Wu, and Wei-Ming Lu. "The surface structure of cake formed by uniform-sized rigid spheroids in cake filtration." Powder Technology 87, no. 2 (May 1996): 161–68. http://dx.doi.org/10.1016/0032-5910(95)03084-0.

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4

Wang, Zhidong, Kuizu Su, Tong Shu, and Weihong Wang. "Numerical simulation of filtration performance in submerged membrane bioreactors: effect of particle packed structure." Water Science and Technology 76, no. 9 (July 19, 2017): 2503–14. http://dx.doi.org/10.2166/wst.2017.426.

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Abstract It is widely known that the accumulation of solid matter forming a cake layer on the membrane surface is one of the major limitations of the filtration performance in submerged membrane bioreactors (SMBR). This study is focused on the influence of the cake porosity of different particle microscopic packed structures on the filtration performance of hollow fiber systems. An integrated model based on the finite element method to simulate numerically the flow in an SMBR is presented. The model coupled the Navier–Stokes and Darcy Brinkman equations to simulate a complete filtration run. The cake growth took into consideration not only the deposition with local filtration velocity but also the effect of aeration scouring. A novel solution of mesh deformation was adopted to investigate transient cake growth along the fiber. Comparisons between simulations and experiments are in good agreement. The results show that a higher porosity particle packed structure causes non-uniform filtration and cake thickness but also higher permeate flux. Meanwhile, the proportion of cake resistance to total resistance increases with the decrease of porosity.

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5

Lin, C. L., and J. D. Miller. "Pore structure and network analysis of filter cake." Chemical Engineering Journal 80, no. 1-3 (December 2000): 221–31. http://dx.doi.org/10.1016/s1383-5866(00)00094-0.

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6

Barbanel, Julius. "On the structure of Pareto optimal cake partitions." Journal of Mathematical Economics 33, no. 4 (May 2000): 401–24. http://dx.doi.org/10.1016/s0304-4068(99)00028-2.

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7

MATSUO, Noriki, Shigeki YOSHIDA, Isao KUSAKABE, and Kazuo MURAKAMI. "Chemical Structure of Xylan in Cotton-seed Cake." Agricultural and Biological Chemistry 55, no. 11 (1991): 2905–7. http://dx.doi.org/10.1271/bbb1961.55.2905.

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8

Matsuo, Noriki, Shigeki Yoshida, Isao Kusakabe, and Kazuo Murakami. "Chemical Structure of Xylan in Cotton-seed Cake." Agricultural and Biological Chemistry 55, no. 11 (November 1991): 2905–7. http://dx.doi.org/10.1080/00021369.1991.10857129.

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9

Tao, T., X. F. Peng, and D. J. Lee. "Structure of Crack in Thermally Dried Sludge Cake." Drying Technology 23, no. 7 (July 2005): 1555–68. http://dx.doi.org/10.1081/drt-200063547.

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10

Prokopov, Tsvetko, Zhivka Goranova, Marianna Baeva, Anton Slavov, and Charis M. Galanakis. "Effects of powder from white cabbage outer leaves on sponge cake quality." International Agrophysics 29, no. 4 (October 1, 2015): 493–500. http://dx.doi.org/10.1515/intag-2015-0055.

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AbstractThe main objective of this study was to develop high fibre cakes utilizing and valorising cabbage by-products - cabbage outer leaves. Cabbage outer leaves were dried and milled in order to produce cabbage leaf powder. The cabbage leaf powder was added at 0, 10, 20% into sponge cake. All of the samples were subjected to physicochemical analysis and sensory evaluation. Methods of descriptive sensory analysis were used for a comparative analysis of the sponge cakes with cabbage leaf powder and the cake without cabbage leaf powder. Addition of cabbage leaf powder in sponge cakes significantly affected the cake volume and textural properties. Springiness of cakes with cabbage leaf powder and crumb tenderness were lower, while the structure was stable at high loads, as expressed by lower shrinkage in comparison with the control cake. The nutritional value of the sponge cakes with cabbage leaf powder was lower than the control cake. The cells cakes modified by cabbage leaf powder were smaller and almost equal, uniformly distributed in the crumb, and at the same time had thicker walls. The cakes with addition of cabbage leaf powder showed the springiness and their crumb tenderness were lower, while their structure was stable at high loads. Control cake showed higher water-absorbing capacity compared to the cakes with 10 and 20% cabbage leaf powder.

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11

Chadwick, B., and V. N. Vasudev. "Some observations on the structure of the early Proterozoic, Ammassalik mobile belt in the Ammassalik region, South-East Greenland." Rapport Grønlands Geologiske Undersøgelse 146 (December 31, 1989): 29–40. http://dx.doi.org/10.34194/rapggu.v146.8093.

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Ammassalikian deformation appears to have given rise in the first instance to a regional layer cake structure of tectonically interleaved sheets of the early Proterozoic Siportoq supracrustal association and Archaean quartzo-feldspathic orthogneisses, the latter containing locally abundant amphibolite dykes. Younger orthogneisses were emplaced magmatically in parts of the structure. The layer cake structure was progressively modified by fold nappes and later domes with steep intervening cusps. The early Ammassalikian structure is attributed to thrust stacking during ensialic crustal shortening with tectonic instability spreading from north to south. Some of the nappes and upright structures may be buoyancy phenomena which resulted from thermal instabilities generated at depth within the thrust pile.

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12

Fil, M. I., and T. O. Koropetska. "Microscopic studies new sponge semi-finished cake." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 90 (November 13, 2018): 75–78. http://dx.doi.org/10.32718/nvlvet9015.

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The widespread introduction of non-traditional and local types of raw materials and the development of new types of products on their basis should be combined with the scientific substantiation of the composition and technology, which ensures the production of high-quality products, strengthening the control of biological and nutritional value, and the safety of new types of confectionery. One of the most important tasks faced by the confectionery industry is the development of new products in order to improve the structure of the range, save on scarce raw materials, reduce sugar content; creation of dietetic products, with a long shelf life. The use of raw materials of local and non-traditional species can contribute to solving this problem. The main source of vitamins, easily digestible carbohydrates, enzymes, fiber, pectin and minerals is fresh fruits and vegetables. Flour confectionery products, due to the high content of carbohydrates, fats and proteins, are high-calorie, well-digestible products with a pleasant taste and attractive appearance. Out of all the flour semi-finished products, the sponge cake is the bloated and softer. A well-baked cake is handy for processing; it has a smooth, thin crust; porous, elastic structure of the pulp – during compression is easily compressed, after removal of effort restores the old form. In the production of many foods, supplements that regulate the consistency and form the texture of food products are used. The structure of the sponge cake product is formed, mainly, at the stage of paste formation. The sponge cake is a poorly structured system with saturated air. The quality of the semi-finished product, above all, will depend on the quality of the resulting dough, which is substantially affected by the raw material. We have developed a recipe for a sponge dough, semi-finished product containing a pumpkin powder containing a significant amount of pectins, fiber, etc. In the structure of a sponge semi-finished product with pumpkin powder, thanks to the contents of polycarcids, which are merged with proteins bridges are formed. Osmotic swelling occurs as a result of the diffusion of water molecules inside the protein molecule, causing swelling of proteins. Microscopy of the structure of the biscuit semi-finished product was investigated in Slovakia (SPU).

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13

Diez-Sánchez, Elena, Empar Llorca, Amparo Quiles, and Isabel Hernando. "Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies." Food Science and Technology International 24, no. 6 (April 22, 2018): 533–43. http://dx.doi.org/10.1177/1082013218771412.

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This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions. Moreover, the consumer did not find differences among the control cake and the cakes prepared with soluble fiber. Considering the results as a whole, soluble fiber may be used for partial replacement of fat in sponge cake formulations and may constitute an appropriate strategy for obtaining healthy sponge cakes.

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14

Liu, Xue, Dong Ma, Pengfei Mu, Zhanhua Zhang, and Junbo Yao. "Description and Regulation of Drilling Completion Fluid Cake Structure." Open Journal of Yangtze Oil and Gas 03, no. 04 (2018): 293–308. http://dx.doi.org/10.4236/ojogas.2018.34025.

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15

Rugang, Y., J. Guancheng, Y. Longyun, L. Wei, and D. Tianqing. "The effect of inorganic salt on the structure of filter cake of water based drilling fluid." "Proceedings" of "OilGasScientificResearchProjects" Institute, SOCAR, no. 1 (March 30, 2014): 30–38. http://dx.doi.org/10.5510/ogp20140100185.

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16

Rodríguez-García, J., A. Puig, A. Salvador, and I. Hernando. "Funcionality of several cake ingredients: A comprehensive approach." Czech Journal of Food Sciences 31, No. 4 (July 19, 2013): 355–60. http://dx.doi.org/10.17221/412/2012-cjfs.

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The roles of some cake ingredients – oil, a leavening agent, and inulin – in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an important role in the batter stability, due to its contribution to increasing batter viscosity and occluding air during mixing. The addition of the leavening agent was crucial to the final height and sponginess of the cakes. When inulin was used as a fat replacer, the absence of oil caused a decrease in the stability of the batter, where larger air bubbles were occluded. Inulin dispersed uniformly in the batter could create a competition for water with the flour components: gluten was not properly hydrated and some starch granules were not fully incorporated into the matrix. Thus, the development of a continuous network was disrupted and the cake was shorter and softer; it contained interconnected air cells in the crumb, and was easily crumbled. The structure studies were decisive to understand the physicochemical properties.  

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17

Pycarelle, Sarah C., Geertrui M. Bosmans, Bram Pareyt, Kristof Brijs, and Jan A. Delcour. "The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting." Foods 10, no. 1 (January 6, 2021): 107. http://dx.doi.org/10.3390/foods10010107.

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The main sponge cake ingredients are flour, sucrose, eggs and leavening agents. Exogenous lipids (e.g., monoacylglycerols) are often used to increase air–liquid interface stability in the batter. There is a consumer trend to avoid foods containing such additives. We here reasoned that egg yolk may be an alternative source of surface-active lipids and set out to study the role of egg yolk lipids during sponge cake making. This was done by relocating or removing them prior to batter preparation using ethanol treatments and examining how this affects cake (batter) properties and structure setting during baking. Most egg yolk lipids occur within spherical low-density lipoproteins (LDLs) which were disintegrated by the ethanol treatments. Results showed that egg yolk lipids impact air–liquid interface stability and less so cake structure setting. To prepare high-quality sponge cakes by multistage mixing preferably intact LDLs or, alternatively, their components are needed to incorporate sufficient air during mixing and to stabilize it after mixing. It was also shown that the batter contains intact LDLs in the continuous phase and disintegrated LDLs at air–liquid interfaces. Sponge cake contains intact LDLs in the cake matrix, disintegrated LDLs at air–crumb interfaces and disintegrated LDLs incorporated into the protein network.

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18

Al-Dmoor, Hanee, and Jafar El-Qudah. "Cake Flour Chlorination and Alternative Treatments (Review)." Current Research in Nutrition and Food Science Journal 4, no. 2 (June 13, 2016): 127–34. http://dx.doi.org/10.12944/crnfsj.4.2.06.

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In order to produce satisfactory cake, ingredients must be balanced accurately. Flour acts as building structure that contributes in the crumb properties. Chlorine treatment of soft wheat flour has been widely used since the 1920s. The functional effect of chlorination is partially de-polymerizing and oxidizing of flour starch. Oxidized starch granules are able to swell more rapidly after the starch reaches the gelatinization temperature and the resulting batter system will be adequately viscous to support the cake’s structure without collapsing. Batter expansion is superior for treated flours, even at the lowest chlorination rate, than for untreated flour. Alternatives to chlorine treatment need to be developed because of the potential carcinogenic effect of chlorination. Egg albumin contributes strength to cake crumb and improves cake volume. Acceptable cake volume can be achieved by heating but the dryer, stiffer crumb that springs back upon compression is not produced by heated flours. Xanthan gum L-cysteine, and hydrogen peroxide plus peroxidase to heat-treated flour and obtained volumes equivalent to cakes produced using chlorine-treated flour. Ozone treatments also are applied in cake flour with some benefits instead of chlorination.

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19

Nata, Iryanti Fatyasari, Norlina Norlina, and Mira Pangesti. "BIOKONVERSI SERAT KELAPA SAWIT MENJADI GLUKOSA DENGAN DILUTED-ACID HYDROTHERMAL TREATMENT." Jurnal Bahan Alam Terbarukan 5, no. 1 (June 20, 2016): 8–13. http://dx.doi.org/10.15294/jbat.v5i1.5264.

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Fiber cake (FC) is a one of effluent of Crude Palm Oil (CPO) industry. This effluent can be decreased by using FC for bioethanol production. FC is actually Palm Kernel Press Cake (PKC) a residue of palm oil extraction, which containing 57.9% cellulose and 18% klason lignin, and containing 14.94% hemicellulose. This study aimed to determined the effect of fiber concentrations and reaction time for glucose production to investigate the structure of morphology and crystalinity of the fiber cake before and after hydrothermal treatment. Fiber cake was treated by hydrothermal reactor using catalysts 2% H2SO4 (v/v) and 150 oC for 2 hour. Variations concentration of fiber cake which is 2.5%; 5%; 7.5%; and 10% w/v and time variations for 1, 2, 3, 4 hours. The highest glucose concentration was found at 2.5% FC for 3 hour about 2.336 0.015 mg/mL. Scanning electron microscope (SEM analysis results and X-Ray Diffraction (XRD) is known the smooth surface structure to be broken an rough after the hydrolysis process and also improvement of the crystal structure of fiber cake from 27.57% to 31.15%.

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20

Kasai, Eiki, William J. Rankin, Roy R. Lovel, and Yasuo Omori. "An analysis of the structure of iron ore sinter cake." ISIJ International 29, no. 8 (1989): 635–41. http://dx.doi.org/10.2355/isijinternational.29.635.

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21

Kasai, Eiki, Batmunhiin Batcaihan, Yasuo Omori, Noboru Sakamoto, and Akira Kumasaka. "Permeation Characteristics and Void Structure of Iron Ore Sinter Cake." ISIJ International 31, no. 11 (1991): 1286–91. http://dx.doi.org/10.2355/isijinternational.31.1286.

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22

Gao, W. J., H. J. Lin, K. T. Leung, H. Schraft, and B. Q. Liao. "Structure of cake layer in a submerged anaerobic membrane bioreactor." Journal of Membrane Science 374, no. 1-2 (May 2011): 110–20. http://dx.doi.org/10.1016/j.memsci.2011.03.019.

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23

Lu, Wei-Ming, Kuo-Lun Tung, and Kuo-Jen Hwang. "Effect of woven structure on transient characteristics of cake filtration." Chemical Engineering Science 52, no. 11 (June 1997): 1743–56. http://dx.doi.org/10.1016/s0009-2509(97)00011-0.

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24

Haerle, Andrew G., and Richard A. Haber. "Ultrasonic Real-Time Monitoring of Cake Structure during Slip Casting." Journal of the American Ceramic Society 78, no. 3 (March 1995): 819–23. http://dx.doi.org/10.1111/j.1151-2916.1995.tb08255.x.

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25

Kim, Albert S., and Eric M. V. Hoek. "Cake Structure in Dead-End Membrane Filtration: Monte Carlo Simulations." Environmental Engineering Science 19, no. 6 (November 2002): 373–86. http://dx.doi.org/10.1089/109287502320963373.

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26

Elmøe, Tobias D., Antonio Tricoli, Jan-Dierk Grunwaldt, and Sotiris E. Pratsinis. "Filtration of nanoparticles: Evolution of cake structure and pressure-drop." Journal of Aerosol Science 40, no. 11 (November 2009): 965–81. http://dx.doi.org/10.1016/j.jaerosci.2009.09.002.

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27

Yu, Yadong, Zhen Yang, and Yuanyuan Duan. "Structure and flow calculation of cake layer on microfiltration membranes." Journal of Environmental Sciences 56 (June 2017): 95–101. http://dx.doi.org/10.1016/j.jes.2016.09.005.

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28

Tan, M. C., N. L. Chin, Y. A. Yusof, F. S. Taip, and J. Abdullah. "Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein." Food and Bioprocess Technology 8, no. 3 (November 5, 2014): 605–14. http://dx.doi.org/10.1007/s11947-014-1428-1.

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29

Kakwani, R. M., H. B. Gala, S. H. Chiang, G. E. Klinzing, and J. W. Tierney. "Dewatering of fine coal — micrographic analysis of filter cake structure." Powder Technology 41, no. 3 (March 1985): 239–50. http://dx.doi.org/10.1016/0032-5910(85)80020-6.

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30

Tiller, Frank M., and N. B. Hsyung. "Unifying the Theory of Thickening, Filtration, and Centrifugation." Water Science and Technology 28, no. 1 (July 1, 1993): 1–9. http://dx.doi.org/10.2166/wst.1993.0004.

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Solid/liquid separation operations involve relative movement of solids and liquids in both slurries and porous compactible beds. Thickening, filtration, and centrifugation are governed by the simultaneous flow of liquid through and compaction of porous paniculate beds. In the relative motion, the liquid may have a higher velocity than the solids as in filtration or the reverse as in thickening and sedimentation. Movement of liquid is accompanied by a simultaneous collapse of the structure of the cakes and sediments under mechanical, centrifugal, gravitational, and fluid induced frictional stresses. A unified approach to solid-liquid separation with cake formation requires the solution of two simultaneous equations. The first rate equation (Darcy-Shirato) involves the gradient of the liquid pressure and the velocity of the liquid relative to the solid. The second stress balance equation contains the gradients of both the liquid pressure and the induced stress on the solid matrix. Neither of these equations can be solved independently. Elimination of the liquid pressure gradient between the equations leads to the particulate structure equation whose solution establishes the cake structure and leads to formula for calculating solid and liquid rates. If gravitational or centrifugal sedimentation precedes cake formation, a first order hyperbolic partial differential equation governs the suspension concentration and the flux of solids at the cake surface.

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31

KASAI, Eiki, Sergey KOMAROV, Koichi NUSHIRO, and Masanori NAKANO. "Design of Bed Structure Aiming the Control of Void Structure Formed in the Sinter Cake." ISIJ International 45, no. 4 (2005): 538–43. http://dx.doi.org/10.2355/isijinternational.45.538.

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32

KASAI, Eiki, Sergey KOMAROV, Koichi NUSHIRO, and Masanori NAKANO. "Design of Bed Structure Aiming the Control of Void Structure Formed in the Sinter Cake." Tetsu-to-Hagane 92, no. 12 (2006): 788–93. http://dx.doi.org/10.2355/tetsutohagane1955.92.12_788.

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33

Zheng, Xiao, Jing Zhou Wang, Guo Xiang Lin, Nong Wan, and Don Ping He. "Fractal Geometry Based Mathematical Model and Simulation of Permeability of Dehulled Rapeseed Cake." Applied Mechanics and Materials 29-32 (August 2010): 269–74. http://dx.doi.org/10.4028/www.scientific.net/amm.29-32.269.

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In view of the fact that dehulled rapeseed cake formed under cold pressing condition is a fractal structure, the relation between the permeability and the pore fractal dimension of dehulled rapeseed cake has been investigated using fractal geometry. The microstructures of dehulled rapeseed cake under six pressing pressures are measured by using scanning electronic microscope and Image-pro image analyzer. The fractal dimensions of pore size distributions are measured by the box-counting method. Combining Hagen-Poiseulle equation with Darcy’s law for flow of fluid through porous media, the relational expression of fractal dimension and permeability has been developed to predicate the permeability of compressed dehulled rapeseed cake under cold condition. The permeability experiments of dehulled rapeseed cake are also carried out in order to validate the predication model proposed in this study. The value of mean relative error is 15.5%. A fairly good agreement is obtained in the case of high pressing pressures.

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34

Li, Yunjia, Abdullahi Abubakar, Lin Huangfu, Changming Li, Jianling Li, Jian Yu, and Shiqiu Gao. "The Structure Effect on the Activity and Strength of an Industrial Honeycomb Catalyst Derived from Different Ti Sources." Catalysts 10, no. 1 (December 31, 2019): 42. http://dx.doi.org/10.3390/catal10010042.

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A new honeycomb production process was proposed with both filter cake (from hydrothermal treatment of metatitanic acid) and industrial titanium dioxide as Ti sources. The strength of the obtained pilot product was comparable with the current industrial honeycomb product from only filter cake, but its denitration (DeNOx) efficiency was elevated up to 15 percentage points. Multiple characterizations revealed the filter cake and industrial titanium dioxide to be composed of primary particles and secondary particles, respectively, and the introduced secondary particles from industrial titanium dioxide resulted in increased specific surface area and pore size/volume, facilitating the exposure of more active sites with improved activity. Moreover, a positive correlation property was found between the honeycomb strength and crystallinity for the samples from different titanium sources. The filter cake with rich hydroxyl groups and weak crystallinity could be fused more easily among these primary particles to have a higher strength than industrial titanium dioxide, and the primary particle of the filter cake could fill the pile pore of industrial titanium dioxide and act as a solid phase binder to acquire good strength for the honeycomb using both the filter cake and titanium dioxide as Ti sources. The improved honeycomb product with good activity and strength may have more widespread application for the purification of low temperature flue gas in industry.

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35

Tai, Y. Y., T. A. Tengku Ismail, and W. I. Wan Rosli. "Morphological characterisation and glycaemic responses of cake developed from carrot and concentrated Nypa fruticans sap." Food Research 5, no. 3 (June 13, 2021): 321–26. http://dx.doi.org/10.26656/fr.2017.5(3).628.

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Glycaemic index is the classification of carbohydrate foods based on their blood glucose responses. In the market, most bakery products contain a high amount of sugar and could directly increase the glycaemic index of the food. Using carrot cake as a bakery product model, the sugar in the cake was replaced with sap produced by Nypa fruticans palm. After undergoing dehydration at 62oC to preserve the palm sap, it was directly incorporated into carrot cakes to replace the table sugar at 0% (control) and 20% level. Both the products were then analysed using scanning electron microscopy to observe their microscopic characteristics. The findings suggested that there was a denser, more compact and lesser number of air cells structure in the carrot cake incorporated with 20% concentrated N. fruticans sap compared to the cake without the addition of concentrated N. fruticans sap. The carrot cake incorporated with 20% concentrated N. fruticans sap was found to have a glycaemic index value of 50 which was significantly lower than the control carrot cake with a glycaemic index value of 55. Although the incorporation of concentrated N. fruticans sap did not lower the postprandial peak glucose responses of carrot cake, it helped in lowering the glycaemic index value of carrot cake.

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36

Sedaghatzadeh, Mostafa, Khalil Shahbazi, Mohammad Hossein Ghazanfari, and Ghasem Zargar. "The Impact of Nanoparticles Geometry and Particle Size on Formation Damage Induced by Drilling Nano-Fluid during Dynamic Filtration." Journal of Nano Research 43 (September 2016): 81–97. http://dx.doi.org/10.4028/www.scientific.net/jnanor.43.81.

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In this paper, the impact of three parameters including nanoparticles geometry, particles aggregation and borehole inclination on induced formation damage from water based drilling fluids were investigated by means of experimental studies. Accordingly, we designed a dynamic filtration setup capable to rotate and change well inclination. nanobased drilling fluids consisting of spherical, cubical and tubular shapes nanoparticles as fluid loss additives were used. Mud cake quality, core permeability impairment and degree of formation damage at various well inclinations were examined. The cluster structure of aggregated particles were determined using fractal theory and applying dynamic light scattering technique. For this purpose, drilling fluids were circulated at different well inclinations and at a constant differential pressure against a synthetic core. Field emission scanning electronic microscopy images taken from mud cakes confirmed the proposed cluster structures of nanoparticles. The experimental results show that the mud cake quality and degree of damage are functions of produced structure of aggregated particles. Moreover, by increasing the well inclination, the skin factor increases. However, this trend is intensively depended on particle geometry. Real time analysis of pore throat size to particle size ratio during mud circulation shows the tendency of particles to create external/internal filter cake is mainly related to well inclination and particle shape. The results can be used to optimize the size and shape of selected macro/nanoparticles as additives in drilling fluids to reduce formation damage in directional and horizontal wells during drilling operation.

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37

Kasama, Shunji, Tadahiro Inazumi, and Tsutomu Nakayasu. "New Analysis Method of Sinter Cake Pore Structure for Permeability Evaluation." ISIJ International 34, no. 7 (1994): 562–69. http://dx.doi.org/10.2355/isijinternational.34.562.

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38

OYAMA, Nobuyuki, Kouichi NUSHIRO, Yukio KONISHI, Katsutoshi IGAWA, and Kenichi SORIMACHI. "Influence of Matrix Strength and Pore Structure on Sinter Cake Strength." Tetsu-to-Hagane 82, no. 9 (1996): 719–24. http://dx.doi.org/10.2355/tetsutohagane1955.82.9_719.

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39

WATANABE, Toshiyuki, Yutaka HASHIMOTO, Toshio JOH, and Toshiro HAYAKAWA. "Characterization of Factors Affecting Properties of Rice Cake and Its Structure." Food Science and Technology International, Tokyo 3, no. 1 (1997): 6–9. http://dx.doi.org/10.3136/fsti9596t9798.3.6.

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40

Yao, Rugang, Guancheng Jiang, Wei Li, Tianqing Deng, and Hongxia Zhang. "Effect of water-based drilling fluid components on filter cake structure." Powder Technology 262 (August 2014): 51–61. http://dx.doi.org/10.1016/j.powtec.2014.04.060.

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41

Tsao, I., and R. A. Haber. "The charaterization of cake structure and rheology via pressureless slip casting." Journal of Materials Science 28, no. 12 (June 1993): 3214–20. http://dx.doi.org/10.1007/bf00354238.

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Chesterton, A. K. S., D. A. Pereira de Abreu, G. D. Moggridge, P. A. Sadd, and D. I. Wilson. "Evolution of cake batter bubble structure and rheology during planetary mixing." Food and Bioproducts Processing 91, no. 3 (July 2013): 192–206. http://dx.doi.org/10.1016/j.fbp.2012.09.005.

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Karp, Sabina, Jarosław Wyrwisz, Marcin Andrzej Kurek, and Agnieszka Wierzbicka. "The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake." Food Science and Technology International 25, no. 7 (June 19, 2019): 618–29. http://dx.doi.org/10.1177/1082013219856784.

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The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour. The complex analysis of physicochemical and sensory properties was conducted, where texture and rheological aspects were the most important. An analysis of the correlation between rheological and physical properties was also conducted. Corn and rice cakes differed, but the results showed the increase of β-glucan, total dietary fibre, springiness, cohesiveness, storage (G′) and loss (G″) modulus and the decrease of firmness and lightness. Improvement of porosity and volume was also noticed. Significant correlation was observed among G′, G″, specific volume and texture components. Accelerated texture changes were noticed after 24 h of storage. To sum up, it is justified to incorporate oat fibre into gluten-free baked products, both to increase nutritional value and improve cake structure.

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Katagiri, Nobuyuki, Keisuke Tomimatsu, Keiichi Date, and Eiji Iritani. "Yeast Cell Cake Characterization in Alcohol Solution for Efficient Microfiltration." Membranes 11, no. 2 (January 27, 2021): 89. http://dx.doi.org/10.3390/membranes11020089.

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Microfiltration is widely used to remove microbial cells from the fermentation broth in the downstream processing of biotechnological products. Because filtration behaviors are strongly affected by the characteristics of the microbial cell cake formed on the surface of the membrane, insights into the cake structure facilitate the design and operation of filter equipment and membranes. In the alcohol fermentation process using a yeast strain, the cake characteristics are considered to be complicated because yeast cells are strongly influenced by external factors such as filtration pressure and alcohol concentration. In this study, we evaluated the membrane filtration properties, in particular the cake characteristics of a yeast suspension containing alcohol. Microfiltration experiments were performed in the dead-end filtration mode using yeast suspensions with several ethanol concentrations (0–20 wt%) under constant pressure. Flux decline behaviors caused by yeast cake were put in a similar form for 0–15 wt% ethanol concentrations. In contrast, a severe flux decline was observed for the suspension with 20 wt% ethanol concentration. It was also observed that in the membrane filtration of yeast cells with 20 wt% ethanol concentration, the cake structure became denser and the filtration resistance remarkably increased because of cellular destruction. Furthermore, the yeast cake exhibited a high compressibility in the solution containing a 20 wt% ethanol concentration. Therefore, the filtration rate of the alcoholic fermentation broth is not significantly improved by increased pressure due to the increase in the cake resistance.

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Tkachenko, Alina. "DEVELOPMENT OF THE NEW POINT SCALE OF ORGANOLEPTIC EVALUATION AT MANUFACTURING ORGANIC CAKES." EUREKA: Life Sciences 4 (July 31, 2018): 49–55. http://dx.doi.org/10.21303/2504-5695.2018.00666.

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The article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established, that for today such important parameters as “flavor”, “post-flavor”, “porosity structure” are not always used at the organoleptic evaluation of cakes’ quality. The article describes the recipes of four developed cakes, produced of the organic raw materials – “Grechanyk”, based on buckwheat flour, “Zhytnytsa’, based on rye flour, “Golden amaranth”, based on amaranth flour and “Hempen delight”, based on hempen flour. For evaluating organoleptic characteristics of cakes, there was presented 50-point scale that includes evaluation of the following parameters: form, surface condition, color of crust, condition and color of crumble, porosity structure, smell, taste, flavor, post-taste, malaxation of crumble. Based on the method of expert evaluations, there were determined significance coefficients for each parameter. Thus, coefficient 0,5 was set for the parameters “porosity structure” and 1,5 for “color” and “smell”, the significance coefficient was equal 1 for a series of other parameters. The developed scale provided the following criteria of cakes evaluation: 45–50 points − "perfectly”, 40–44 points − "well", 30–39 points − "satisfactorily”, lower 30 points – “unsatisfactorily”. Based on the developed scale, the developed cakes were evaluated by the gustatory commission. All developed cakes corresponded to the mark “perfectly” by organoleptic parameters. The highest index of the quality level was inherent to the cake “Grechanyk” " – 0,99 at general sum of points for the gustatory evaluation 49,95. The cake Zhytnytsa corresponded to 0,98 by the quality level, "Hempen delight" – 0,96. The lowest quality level was detected in the cake “Golden amaranth” (0,94),that is caused by the specific taste of amaranth flour.

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Chau, K. W. "Investigation on effects of aggregate structure in water and wastewater treatment." Water Science and Technology 50, no. 12 (December 1, 2004): 119–24. http://dx.doi.org/10.2166/wst.2004.0703.

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The fractal structure and particle size of flocs are generally recognized as the two most crucial physical properties having impact on the efficiency of operation of several unit processes in water and wastewater treatment. In this study, an experimental investigation is undertaken on the effect of aggregate structure in water and wastewater treatment in Hong Kong. The fractal dimension of the resulting aggregate is employed as a measure of the aggregate structure. Small angle light scattering technique is used here. Different amounts of polymers are mixed to bacterial suspensions and the resulting structures are examined. The addition of polymer may foster aggregate formation by neutralization of the bacterial surface charge and enhance inter-particle bridging. The aggregation behavior may affect the efficiency of certain water and wastewater treatment processes such as dewatering and coagulation. The impacts of aggregate structure on two representative processes, namely, ultra-filtration membrane fouling and pressure filter dewatering efficiency, are studied. It is found that the looser flocs yield a more porous cake and less tendency to foul whilst more porous filter cakes yield more ready biosolids dewatering.

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Lee, Aleuna, Michelle Perdomo, and Edith Kaan. "Native and second-language processing of contrastive pitch accent: An ERP study." Second Language Research 36, no. 4 (April 15, 2019): 503–27. http://dx.doi.org/10.1177/0267658319838300.

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Prosody signals important aspects of meaning, and hence, is crucial for language comprehension and learning, yet remains under-investigated in second-language (L2) processing. The present electrophysiology study investigates the use of prosody to cue information structure, in particular, the use of contrastive pitch accent (L+H*) to define the set of elements that are contrasted. For instance, in We ate Angela’s cake, but saved BENjamin’s cake, the pitch accent on Benjamin’s is a cue that two cakes are contrasted; BENjamin’s ice cream is not plausible in this context. Native English speakers showed a large negativity on the target noun ( cake) when the preceding possessive was inappropriately accented. Event-related brain potential (ERP) results from Mandarin-Chinese L2 learners of English suggest they did not use contrastive pitch accent to cue the contrast set in the way native English speakers did, even though Mandarin is similar to English in the use of prosodic cues to express contrast. Our results are in line with previous studies suggesting that L2 speakers have difficulty integrating information across domains and building information structure, especially in demanding task situations like in the present study.

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Park, Chanhyuk, Young Haeng Lee, Sanghyup Lee, and Seungkwan Hong. "Effect of cake layer structure on colloidal fouling in reverse osmosis membranes." Desalination 220, no. 1-3 (March 2008): 335–44. http://dx.doi.org/10.1016/j.desal.2007.01.038.

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Dewaest, Marine, Cindy Villemejane, Sophie Berland, Stéphane Neron, Jérôme Clement, Aliette Verel, and Camille Michon. "Effect of crumb cellular structure characterized by image analysis on cake softness." Journal of Texture Studies 49, no. 3 (November 7, 2017): 328–38. http://dx.doi.org/10.1111/jtxs.12303.

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Zhang, Yingjie, Guanqun Gong, Guoguang Wu, and Yuelun Wang. "Physical properties and filter cake structure of fine clean coal from flotation." International Journal of Mining Science and Technology 24, no. 2 (March 2014): 281–84. http://dx.doi.org/10.1016/j.ijmst.2014.01.022.

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