- •1 Introduction and outline
- •2 Review of literature
- •2.1 Structure of dextran
- •2.2 Microbial loading in sugar factories
- •2.3 The common methods of dextran fractions determination
- •2.4 Dextran content during the process of sugar production
- •2.5 Dextrans associated with processing problems
- •2.6 Crystallization process
- •2.6.1 Growth rate of sucrose crystals
- •2.6.2 Crystallization kinetics
- •2.6.3 Parameters influencing crystallization kinetics
- •2.6.4 Crystal morphology
- •2.7 The Economic gain
- •3 Material and methods
- •3.1 Material
- •3.2 Analytical methods
- •3.2.1 Determination of dextran
- •3.2.1.1 Robert method
- •3.2.1.2 Haze method
- •3.2.2 Microbiological experiments
- •3.2.2.1 Isolation
- •3.2.2.2 Identification
- •3.2.2.2.1 Gas and acid formation
- •3.2.2.2.2 Catalase test
- •3.2.2.2.3 Gram characteristics (KOH-Test)
- •3.2.2.2.4 Identification by API 50 CHL test
- •3.2.2.2.5 L/D-Lactic acid test
- •3.2.3 Crystallization experiments
- •3.2.3.1 Measurement of growth rate of sucrose crystals
- •3.2.3.1.1 Required amount of dextran and seed
- •3.2.3.1.2 Calculation of the growth rate of sucrose crystals:
- •3.2.3.2 Dynamic viscosity
- •3.2.3.3 Crystal morphology and surface topography
- •3.2.3.4 Image analysis
- •3.2.4 Statistical analysis
- •4 Results and discussion
- •4.1 Sensitivity and accuracy of different methods for the determination of dextrans of varying molecular mass
- •4.1.1 Robert’s Copper method sensitivity
- •4.1.2 Haze method sensitivity
- •4.2 Microbial sources of dextran an identification of relevant microorganisms in sugar factories
- •4.3 Levels of dextran contents in different sugar beet factories
- •4.4 Quality of factory final products and their relationship to the levels of dextran during different industrial periods
- •4.5 Influence of dextran concentrations and molecular fractions on the rate of sucrose crystallization in pure sucrose solutions
- •4.5.1 Influence of different temperatures on growth rate of sucrose crystals in the presence of dextran
- •4.6 Elucidation of crystallization kinetics in presence of dextran molecules
- •4.7 Influence of dextran molecule fractions on sucrose solution viscosity
- •4.8 Influence of dextran on the morphology and surface topography of sucrose crystals in presence of dextran
- •4.8.1 Crystal morphology
- •4.8.2 Surface topography
- •4.9 Technical and technological consequences and future perspectives
- •5 Summary
- •6 References
- •7 Appendix
- •8 C. V. and List of Publications
C.V. and list of publications |
106 |
|
|
|
|
8 C. V. and List of Publications
Curriculum Vitae / Lebenslauf
El-Sayed Ali Abdel-Rahman Soliman geboren am 20.04.1968
in Sohag (Ägypten)
Hochschulausbildung:
19871991
1993 – 1999
1999-2003 ab 2003
ab Juli 2004
ab Juli 2006 bis Juli 2007
Berufstätigkeit:
Praktikum
Studium Lebensmitteltechnologie an der Assiut Universität, Ägypten, Abschluss Bachelor
Studium Lebensmitteltechnologie “Biochemical and Technological studies on Mungbean seeds” an der Assiut Universität, Ägypten, Abschluss Magister
Oberassistent an der Abteilung Lebensmitteltechnologie, Fakultät Landwirtschaft, Assiut Universität
Stipendium der ägyptischen Regierung für promovierte Wissenschaftler
Wissenschaftlicher Mitarbeiter am Fachgebiet Lebensmittelverfahrenstechnik an der TU Berlin Promotionsthema “Untersuchungen zum Einfluss höhermolekularer Polysaccharidfraktionen auf das Kristallwachstum in Saccharoselösungen”
Stipendium von der TU-Berlin zum Thema “Untersuchungen zur Bildung und Beseitigung von Trübungen aus konzentrierten technischen Saccharoselösungen”
•Training course on modern techniques in molecular biology and their practical applications (Assiut Uni.)
•Praktikum in der Zuckerfabrik Jülich AG, Thema “ Untersuchung zur Trübsaftbildung im gelagerten Dicksaft” (Deutschland)
•Praktikum in den Zuckerfabriken Aarberg und
Frauenfeld zum Thema “ Dar Zusammenhangs zwischen Saftqualität und Zuckerqualität in der Dicksaftkampagne ” (Schweiz)
•Praktikum am FG Lebensmittelverfahrenstechnik, TUBerlin, zum Thema Zuckertechnologie (Deutschland)
•PIW Projekt Prozessingenieurwissenschaften im FG Lebensmitteverfahrenstechnik, TU-Berlin, zum Thema „Zuckerbäckerei“ (Deutschland)
Lehrerfahrung: Agricultural Biochemistry, Principles of Food Technology, Food Chemistry and Analysis, Food Chemistry, Sugar Technology and Special Products Technology
C.V. and list of publications |
107 |
|
|
|
|
List of Publications
Veröffentlichungen in Zusammenhang mit dieser Arbeit / Publication in conjunction with this thesis
[1]E. A. Abdel-Rahmana; Q. Smejkal, R. Schick, El-Syiad, S. and Kurz, T. (2006)
Influence of high dextran concentrations and molecular fractions on the rate of sucrose crystallization in pure sucrose solutions. Journal of Food Engineering, Available online 5 July 2007
[2]E. A. Abdel-Rahman, R. Schick, T. Kurz (2007) Influence of dextran on sucrose crystallization. Zuckerindustrie, 132 (6), 453-460.
Weitere Veröffentlichungen / Other Publications
[1]El-Rify, M.N.; El-Geddawy, M.A.H; El-Fishawy, F.A; and Abdel-Rahman, E. A. (2000) Effect of processing on the amino acid composition and protein quality of mung bean seeds. Mansoura University Journal of Agricultural Sciences, pp. 93-102.
[2]El-Rify, M.N.; El-Geddawy, M.A.H; El-Fishawy, F.A; and Abdel-Rahman, E. A. (2000) Effect of some technological processes on the gross chemical composition and mineral contents of mung bean seeds. Mansoura University Journal of Agricultural Sciences, pp. 103-113.
[4]E. A. Abdel-Rahmana, M. A. El-Geddawyb, F. A. El-Fishawyb, T. Kurz and M. N. El-Rify (2006) Isolation and physico-chemical characterization of mung bean starches, International of Food Process Engineering (submitted).
[5]E. A. Abdel-Rahmana, M. A. El-Geddawyb, F. A. El-Fishawyb, T. Kurz and M. N. El-Rify (2006) The changes in the lipid composition of mung bean seeds as affected by processing methods. International of Food Process Engineering (accepted).
C.V. and list of publications |
108 |
|
|
|
|
Conference Contributions
Vorträge/Poster
[1]Abdel-Rahman, E. A. (1997) Evaluation of Mungbean seeds for technological utilization. Workshop on Mungbean crop in Egypt. Oral presentation, (National Center for Research, Cairo, Egypt, May 1997)
[2]El-Rify, M.N.; El-Geddawy, M.A.H; El-Fishawy, F.A; and Abdel-Rahman, E. A. (2000) Effect of processing on the amino acid composition and protein quality of mung bean seeds. First Mansora Conference of Food Science and Dairy Technology, Oral presentation (Mansoura, Egypt, October. 2000).
[3]El-Rify, M.N.; El-Geddawy, M.A.H; El-Fishawy, F.A; and Abdel-Rahman, E. A. (2000) Effect of some technological processes on the gross chemical composition and mineral contents of mung bean seeds. First Mansoura Conference of Food Science and Dairy Technology, Oral presentation (Mansoura, Egypt, October. 2000).
[4]Abdel-Rahman, E. A.; El-Syiad, S. and Kurz, T. (2006) Influence of high dextran concentrations and molecular fractions on the rate of sucrose crystallization in pure sucrose solutions. 13th World Congress of Food Science and Technology ‘Food is Life’, Poster presentation, (Nantes, France, September 2006).
[5]E. A. Abdel-Rahman; Q. Smejkal, R. Schick, El-Syiad, S. and Kurz, T. (2007)
Influence of dextran concentrations and molecular fractions on crystallization kinetics in pure sucrose solutions. World Perspectives for Sugar Beet and Cane as a Food and Energy Crop. Poster presentation (Sharm El Sheikh, Egypt March 2007).
[6]T. Kurz, E. A. Abdel-Rahman, R. Schick. (2007) Influence of dextran on sucrose crystallization. CITS 23rd General Assembly, Oral presentation (Warnemünde, Germany May 2007)
[7]E. A. Abdel-Rahman, R. Schick, T. Kurz (2007) Einfluss von Dextran auf die Zuckerkristallisation. Frühsommertagung Technik, Pfeifer & Langen, Oral presentation (Bielefeld, Germany 31th May to 01 June 2007).
109
Eidesstattliche Erklärung
Hiermit erkläre ich, dass ich die vorliegende Arbeit selbstständig und ohne fremde Hilfe verfasst und andere als die angegebenen Hilfsmittel nicht verwendet habe.
Berlin, den 17. Juli 2007
El-Sayed Soliman