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Clouding Control Agent For Beverages, Lawrence A. Johnson
Clouding Control Agent For Beverages, Lawrence A. Johnson
Lawrence A. Johnson
A cloud control agent for use in aqueous beverages such as soft drinks comprising ethoxylated monoglyceride in combination with essential oils wherein the ratio of ethoxylated monoglyceride to essential oil is between about 0.01 to 2. The cloud for beverages and similar food products can be effectively controlled by varying the ratio from about 0.01 to 0.75 to obtain an opaque solution whereas a ratio of 0.75 to 0 provides a clear solution.
Condiment Encapsulation By Spray Drying, Lawrence A. Johnson
Condiment Encapsulation By Spray Drying, Lawrence A. Johnson
Lawrence A. Johnson
An improvement in process for producing encapsulated condiment particles by spray drying wherein a special surface-coating step is done while subjecting such particles to spray drying.
Encapsulation Of Sugar And Its Use In Sweetened Coconut, Lawrence A. Johnson, Larry A. Walters
Encapsulation Of Sugar And Its Use In Sweetened Coconut, Lawrence A. Johnson, Larry A. Walters
Lawrence A. Johnson
Improved sweetened coconut products coated with powdered sugar can be made by substituting for a fraction of said powdered sugar, particles of sugar encapsulated in edible fat.
Strain Dependence Of Electromagnetic Generation Of Ultrasonic Surface Waves In Ferrous Metals, R. Bruce Thompson
Strain Dependence Of Electromagnetic Generation Of Ultrasonic Surface Waves In Ferrous Metals, R. Bruce Thompson
R. Bruce Thompson
It is demonstrated that the efficiency of the electromagnetic generation of ultrasonic surface waves in ferrous metals is strongly influenced by superimposed elastic strains. A graph of efficiency versus applied magnetic field has many features, and the changes of these in Armco iron and 1018 Steel are reported for the strain range −3×10−3 <Δl/l <3×10−3 (‖calculated stress‖<620 MN/m2 or 90 KSI). Striking changes are observed, particularly for fields below 200 Oe. The results are interpreted in terms of the strain dependence of the magnetostrictive properties of the material. Possible applications of the effect to nondestructively measure residual stress are considered.
Condiment-Treating Process And Product, Lawrence A. Johnson, Edgar J. Beyn
Condiment-Treating Process And Product, Lawrence A. Johnson, Edgar J. Beyn
Lawrence A. Johnson
Condiments such as flavorings, seasonings, colorants, flavor enhancers and the like are coated by readily-congealable lipoidal material such as fat by the instant improved spray chilling process to give unique composite products.
Spray Drying Process For Encapsulation Of Condiment Particles, Lawrence A. Johnson, Edgar J. Beyn
Spray Drying Process For Encapsulation Of Condiment Particles, Lawrence A. Johnson, Edgar J. Beyn
Lawrence A. Johnson
An improvement in process for producing encapsulated condiment particles by spray drying wherein said spray-dried particles are cooled while they are maintained in gas-suspended condition in order to prevent them from agglomerating upon collection. The process involves contacting a first spray of particles with cold air to assist in atomizing it; then spraying a second particle stream which contacts the first. The particle stream which is formed, is then discharged through a heating zone, after which it is cooled while being maintained in a gas suspended condition. Finally, the resulting coated particles are separated from the gas.
Studies On Disinfection And Chemical Oxidation With Ozone And Chlorine In Water Reclamation, W. R. Ross, Johannes Van Leeuwen, W. O. K. Grabow
Studies On Disinfection And Chemical Oxidation With Ozone And Chlorine In Water Reclamation, W. R. Ross, Johannes Van Leeuwen, W. O. K. Grabow
Johannes van Leeuwen
Laboratory studies showed that Pseudomonas aeruginosa, Aeromonas hydrophila and Acinetobacter anitratum are more resistant to chlorine and ozone than Escherichia coli. Pseudomonas aeruginosa was the most resistant of all strains tested and was selected as test organism for pilot plant studies on the efficiencies of chlorine and ozone disinfection. The disinfectants proved equally efficient for the disinfection of chlorine demand-free water but ozone was much more efficient in the case of water with a chlorine demand. This difference was confirmed to be due to the property of chlorine to react with nitrogenous substances to form chloramines which are less efficient …