Influence of Thermal Processing Conditions on Acrylamide Generation and Browning in a Potato Model System

2006 ◽  
Vol 54 (16) ◽  
pp. 5910-5916 ◽  
Author(s):  
Thomas M. Amrein ◽  
Anita Limacher ◽  
Béatrice Conde-Petit ◽  
Renato Amadò ◽  
Felix Escher
Keyword(s):  
Thermal Processing ◽  
Model System ◽  
Processing Conditions

Modelling of phase transformations and hardening of carbonitrided steels

2004 ◽  
Vol 120 ◽  
pp. 129-136
Author(s):  
M. Przyłęcka ◽  
W. Gęstwa ◽  
G. E. Totten
Keyword(s):  
Wear Resistance ◽  
Phase Composition ◽  
Abrasive Wear ◽  
Phase Transformations ◽  
Thermal Processing ◽  
Retained Austenite ◽  
Abrasive Wear Resistance ◽  
Processing Conditions ◽  
The Impact

There are a variety of opinions regarding the influence of retained austenite and carbides on the properties exhibited by carbonitrided steels. In this paper, the development of a model marking relationship between phase composition, and properties of hardened carbonitrided steel has been presented. A summary of the impact of structure on properties is provided in Table 1. In the study reported here, the impact of thermal processing conditions on retained austenite and carbides was examined for carbonitrided and hardened 20 (C22), 20H (20Cr4), 15HN (17CrNi6-6) and 16HG (16MnCr5) steels. The models that are reported were experimentally validated. In particular, the results obtained for structure with respect to hardness and abrasive wear resistance were discussed for carbonitrided and hardened 20H (20Cr4) steel.

Effects of dietary fiber on the digestion and structure of gluten under different thermal processing conditions

2020 ◽  
Vol 108 ◽  
pp. 106080 ◽  
Author(s):  
Wenjun Wen ◽  
Shijie Li ◽  
Ying Gu ◽  
Shuo Wang ◽  
Junping Wang
Keyword(s):  
Dietary Fiber ◽  
Thermal Processing ◽  
Processing Conditions

Chemical Processing and Properties of Nanocrystalline BaTiO3

1992 ◽  
Vol 271 ◽  
Author(s):  
Z. Xu ◽  
H. K. Chae ◽  
M. H. Frey ◽  
D. A. Payne
Keyword(s):  
Grain Size ◽  
Thermal Processing ◽  
Room Temperature ◽  
Sol Gel ◽  
Thin Layers ◽  
Silicon Substrates ◽  
Chemical Processing ◽  
Temperature Structure ◽  
Processing Conditions ◽  
Gel Processing

ABSTRACTBarium titanate (BaTiO3) thin layers were prepared by sol-gel processing. Details are reported for the synthesis route from methoxyethoxide precursors. Partially hydrolyzed solutions were spin-cast onto metallized silicon substrates, and a multilayering technique was used to develop sub-micron structures. Information is reported on the thermal processing conditions used and the development of structure. Crystallization started at 600°C and was fully developed by 700°C. The room temperature structure was cubic, and the grain size was 25–50 nm. Details are reported for the dielectric properties. Ferroelectricity was not observed. Dielectric constant (200–300) increased with increasing grain size, and was stable with respect to temperature, field and frequency. The properties are attractive for potential integrated capacitor applications.

scholarly journals Heterocyclic amines formation and mitigation in processed meat and meat products: a review

2021 ◽  
Author(s):  
Samuel Ayofemi Olalekan Adeyeye ◽  
Tolulope Joshua Ashaolu
Keyword(s):  
Amino Acids ◽  
Thermal Processing ◽  
Meat Products ◽  
Cooking Time ◽  
Heterocyclic Amines ◽  
Heat Processing ◽  
Processed Meat ◽  
Processing Conditions ◽  
Processed Food ◽  
Microwave Application

This review assesses heterocyclic amines (HCAs) formation and mitigation in processed meat and meat products. HCAs are formed when amino acids react with creatine during thermal processing of meat and meat products. The formation of HCAs depends on various factors, including the temperature and cooking time, fat contents, and the presence of HCA precursors, such as water, and lipids, meat marinating. Additional factors that could promote HCA formation are pH, meat type and ingredients added during cooking such as antioxidants, amino acids, ions, fat, and sugars that help in the production of HCAs. 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8 dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), IQ, and MeIQ are HCAs of importance because of their link to cancer in humans. Over 25 different HCAs have been identified in processed food up to date. Out of this nine of the HCAs belong to possible carcinogens (group 2B) while one is grouped as a probable carcinogen (group 2A) in humans. To mitigate HCA generation during heat processing, different techniques have been used which include multiple recipes, adjustments of thermal processing conditions, the use of flavourings in case of meat, pre-treatments like microwave application, as well as application of antioxidants whether natural occurring and artificial ones.

Aflatoxin Production in a Meat Mix Model System in the Presence of Pediococcus and Lactobacillus

1992 ◽  
Vol 55 (8) ◽  
pp. 583-587 ◽  
Author(s):  
ROSA H. LUCHESE ◽  
JOSÉ F. P. MARTINS ◽  
WILKIE F. HARRIGAN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Aspergillus Parasiticus ◽  
Aflatoxin Production ◽  
Model System ◽  
Medium Composition ◽  
Mold Growth ◽  
Processing Conditions ◽  
Irradiated Meat ◽  
Incubation Temperatures

The effect on aflatoxin production by Aspergillus parasiticus of eight individual strains of Pediococcus and Lactobacillus was determined. The study was conducted in an axenic cultural system in which irradiated meat was employed in the formulation of a meat medium. The medium composition and incubation temperatures were simulations of Brazilian salami processing conditions. All single cultures of A. parasiticus supported aflatoxin production. More aflatoxin was produced in samples treated by the addition of lactic acid than in nontreated ones. Aflatoxin was not detected when A. parasiticus was grown with lactic acid bacteria, although visible mold growth was observed in all such cultures.

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