How can stickiness of Yellow Alkaline Noodle be reduce to the minimum if not eliminated?

What is the status of bread making and more bakery foods with the use of insect flour/powder?

Insects have been consumed by human diet since prehistoric times. At present, the idea of looking at insects as food has been getting traction worldwide, also in response to increasing food...

03 March 2021 6,223 5 View

Chlorinated organic formation in odor control scrubbers using hypochlorite?

I'm involved in a study of odor control technologies for municipal wastewater treatment plant. One of the control options involves a chemical 2-stage (acid/alkaline) packed bed scrubber. The...

03 March 2021 3,661 2 View

Why are the velocities so high in my Boussinesq approximation Fluent simulation?

Hello, I have a mechanism where air rises due to convective flows. In this simulation, nothing is driving the air except this. I understand that the Boussinesq approximation only works for small...

02 March 2021 4,910 3 View

In Molecular Dynamics Simulation, how do I make changes to the force field according to my protein?

Hi In Molecular Dynamics Simulation, how do I make changes to the force field according to my protein? I got this error in the add-ion stage: Fatal error "./ amber99sb-ildn-HHH.ff / force...

01 March 2021 8,747 4 View

Why do the air flow results vary totally when adding scalar in CFD ?

Dear All, We are using Autodesk cfd to calculate the air flow in a single sided naturally ventilated room, where air flow depends only on buoyancy due to temperature difference between inside and...

25 February 2021 9,602 4 View

Is is possible to pole with corona poling pellets of the sample material instead of thin films?

As it is highly probable that pellets will have a higher degree of air gaps and voids than thin films, is it possible to pole the samples with corona poling nevertheless? Or is there the...

24 February 2021 1,349 1 View

Have you ever experiencing air vent trouble in fermentation process?

Dear all, My research group is currently working with a 12-litre fermenter. Somehow, if we do the fermentation for more than 20 hours, the process will be more prone to contamination. Our current...

23 February 2021 1,908 2 View

Why does the sum of reaction forces not match the force component of a Free Body Cut in Abaqus?

I am using Abaqus to simulate a plate with in-plane loading. The boundary conditions allow the right edge to move up and down, the displacements on the left edge are fixed. There is no rotation...

23 February 2021 711 3 View

Help with assigning pressure boundary conditions in FLUENT on a large structure?

Hello, I created a very tall tower (>1000m) and applied pressure boundary conditions at the inlet (bottom) and outlet (top) that correspond to the pressure are their relative altitudes....

22 February 2021 9,972 4 View

How to include additional force field in GROMACS?

I have a cellulose model system that is best described by the GLYCAM06 force field according to the literature. However, the set of force fields included in the GROMACS package doesn't include the...

20 February 2021 3,309 3 View

Anil Panghal

stickiness is due to starch leaching from noodles. use best slitter without any abrasion so that cutting surface of noodle should be smooth and no leaching of starch during cooking. Another is dough development: develop good network of gluten during mixing to minimize rough surface of noodles.