Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

2020 ◽  
Vol 44 (4) ◽  
Author(s):  
Xiaojing Tian ◽  
Lele Shao ◽  
Qianqian Yu ◽  
Wladimir Silva‐Vera ◽  
Xingmin Li ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Fat Content ◽  
Water Bath ◽  
Water Bath Heating

Characterization of MoO3 Solution Prepared Using Bath Deposition

2017 ◽  
Vol 727 ◽  
pp. 588-591
Author(s):  
Zhi Yong Xue ◽  
Ping Xu ◽  
Ling Yun Gu ◽  
Yu Ren
Keyword(s):  
Light Absorption ◽  
Water Bath ◽  
Absorption Test ◽  
Characteristic Peak ◽  
Heating Method ◽  
Water Bath Heating

MoO3 film is successfully prepared by water bath heating method. The existence of Mo element in the MoO3 solution is determined by infrared test. The characteristic peak of Mo element roughly appears within the range from 500 cm–1 to 700 cm–1.Then the MoO3 peak is found appearing at the location of the 30°–40° using XRD, which proves the existence of MoO3 in the solution. SEM observations indicate that the MoO3 film is smooth as the reaction continues for 4 h. Finally, the results of light absorption test show that MoO3 film has a good absorbency.

scholarly journals The effect of heating factors on the properties of heat-induced surimi gel under ohmic heating

2021 ◽  
Vol 13 (2) ◽  
pp. 32-42
Author(s):  
Van Nguyen
Keyword(s):  
Electrical Conductivity ◽  
Heating Rate ◽  
Salt Concentration ◽  
Ohmic Heating ◽  
Heating Time ◽  
Holding Time ◽  
Water Bath ◽  
Heating Rates ◽  
Fast Heating ◽  
Water Bath Heating

Ohmic heating (OH) is a method that heat is generated within the food due to its electrical resistance, resulting in a relatively linear heating rate and uniform temperature distribution. Because surimi-based paste contains water and salts, the conductivity is sufficiently good for the ohmic effect. Gelation induced by OH greatly depends on heating conditions such as heating speed, heating time, or electrical conductivity. However, the detailed information obtained is quite limited. Therefore, in order to clarify how ohmic heating affects the physical properties of surimi gel under OH, gels from croaker surimi (SA grade) were obtained using different heating conditions (heating speed, heating time, or salt concentration - electrical conductivity). Furthermore, the gels heated by ohmic heating were compared with the gel obtained by conventional water-bath heating. The results showed that, at the same heating rates, higher salt concentration generated better surimi gels for croaker surimi. Gels cooked ohmically at a slow heating rate performed significantly better than those cooked at a fast heating rate or heated conventionally in a water bath. There was little discernible difference in protein pattern between gels heated by OH and conventional water bath heating at fast heating rates with two different salt concentrations. The results also indicated that holding time at target temperature showed no effect on the gel. These results suggested that the properties of heat-induced surimi gels by OH are affected by not only heating speed but also holding time at maximum temperature and salt content.

scholarly journals Effects of water boiling, microwave, and water bath post-polymerization on mechanical properties of acrylic denture resins

2018 ◽  
Vol 72 (3) ◽  
pp. 129-137 ◽  
Author(s):  
Milena Kostic ◽  
Ljubisa Nikolic ◽  
Vesna Nikolic ◽  
Dusan Petkovic ◽  
Marko Igic ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Comparative Analysis ◽  
Flexural Strength ◽  
Modulus Of Elasticity ◽  
Water Storage ◽  
Water Bath ◽  
Orthodontic Appliances ◽  
Denture Base ◽  
Increased Risk ◽  
Before And After

Acrylic restorations in the mouth are exposed to strong occlusal forces. Their mechanical properties depend on the type and method of their polymerization. The aim of this study is a comparative analysis of mechanical properties (flexural strength and modulus of elasticity) of acrylic materials before and after the post-polymerization treatments (water boiling, microwave irradiation and water storage). The study included denture base resins, as well as an acrylate for orthodontic appliances impregnated with aesthetic beads. Flexural strength, modulus of elasticity and the deflection were measured immediately after polymerization, after a hot and microwave post-polymerization and after immersion in a water bath at the temperature of 37?C. The applied post-polymerization methods resulted in an increase in flexural strength and modulus of elasticity relative to the initial values for all tested materials. Being aware of the reduction in fracture risk of dental prosthesis after a proposed post-polymerization procedure, it could be used in all clinical situations where there is an increased risk of damage to dentures.

Influence of temperature treatment and season on the dilatometric behaviour of butterfat

1959 ◽  
Vol 26 (1) ◽  
pp. 17-23 ◽  
Author(s):  
J. M. De Man ◽  
F. W. Wood
Keyword(s):  
Cooling Rate ◽  
Solid Fat Content ◽  
Temperature Treatment ◽  
Fat Content ◽  
Water Bath ◽  
Crystal Formation ◽  
Solid Fat ◽  
Lower Melting Point ◽  
Solids Content ◽  
Mixed Crystal Formation

The melting dilation of butterfat between 10° and 30° C. has been determined from results obtained for the thermal expansion of solid and liquid butterfat. Measurement of the solid fat percentages obtained with different cooling treatments showed that at higher rates of cooling there was an increase in the solid fat content, which is in accordance with the theory of mixed crystal formation. A cooling rate existed beyond which no further increase in solid fat content took place, since butterfat cooled by immersion in a 5° C. water-bath had practically the same solids content as it had when cooled in a 0° C. water-bath. Differences in cooling rate changed the solid fat content mainly in the region of lower melting-point glycerides. Seasonal variations in solid fat content indicated relatively large differences in the content of higher melting glycerides. There is an indication that not only the quantity of solid fat, but also the composition of the crystals is important as a factor influencing the hardness of butter. It was possible to recrystallize mixed crystals in butterfat at 22·5° C. and thereby lower the solid fat content of the butterfat.

Experimental Study on the Disposal of Polymer Flooding Produced Water of Oilfield by Microwave Radiation

2013 ◽  
Vol 807-809 ◽  
pp. 1151-1154
Author(s):  
Hua Yi Jiang ◽  
Pan Xiong ◽  
Zhan Sheng Wei ◽  
Cheng Ji
Keyword(s):  
Microwave Radiation ◽  
Produced Water ◽  
Radiation Power ◽  
New Technology ◽  
Microwave Treatment ◽  
Polymer Flooding ◽  
Water Bath ◽  
Good Prospect ◽  
Effect Of Treatment ◽  
Water Bath Heating

Microwave treating polymer flooding produced water of oilfield (PFPWO) is a new technology in the sewage treatments. Compare the effect of treating water samples by conventional water bath heating and microwave radiation, and analysis the microwave radiation power and time on the effect of treatment by experiment. The result shows that the disposed effect of microwave radiation is better than conventional water bath heating for PFPWO, and there exists a best power and time. It can be seen that microwave treatment has a good prospect for promoting.

Insulative power of body fat on deep muscle temperatures and isometric endurance

1975 ◽  
Vol 39 (4) ◽  
pp. 639-642 ◽  
Author(s):  
J. S. Petrofsky ◽  
A. R. Lind
Keyword(s):  
Body Fat ◽  
Bath Temperature ◽  
Fat Content ◽  
Water Bath ◽  
Muscle Temperature ◽  
Isometric Handgrip ◽  
Isometric Endurance ◽  
Body Fat Content ◽  
Deep Muscle ◽  
The Difference

Four male subjects were examined to assess the relationship of body fat content to deep muscle temperature and the endurance of a fatiguing isometric handgrip contraction at a tension set at 40% MVC. Muscle temperature was altered by the immersion of the forearm in water at temperatures varying from 7.5 to 40 degrees C. In all subjects, there was a water bath temperature above and below which isometric endurance decreased markedly; the difference among individuals was solely accounted for by the individual's body fat content. Thus, subjects with higher body fat content required lower bath temperatures to cool the forearm musculature to its optimum temperature, which we found to always be approximately 27 degrees C measured 2 cm perpendicularly to the skin in the belly of the brachioradialis muscle. Further, in one subject, we found that a reduction in this subject's body fat content resulted in a corresponding increase in the water bath temperature necessary to cool his muscles to their optimum isometric performance. The data demonstrate the striking insulative power of the thin layer of fat around the forearm in man in protecting shell tissues from cold exposure.

Research of physical and mechanical properties, chemical composition and safety of melon variety «torpedo»

2021 ◽  
pp. 88-91
Author(s):  
Ауелбек Изтаев ◽  
Галия Куандыковна Искакова ◽  
Мадина Асатуллаевна Якияева ◽  
Бауыржан Ауелбекович Изтаев ◽  
Зайра Сатаевна Уйкасова
Keyword(s):  
Mechanical Properties ◽  
Comparative Analysis ◽  
Chemical Composition ◽  
Protein Content ◽  
Phosphorus Content ◽  
Physical And Mechanical Properties ◽  
Fat Content ◽  
Significant Difference ◽  
Reducing Substances ◽  
High Phosphorus Content

Представлены результаты исследований физико-механических свойств, химического состава и показателей безопасности составных частей (мякоть, кожура, семена) дыни сорта «Торпеда». В результате сопоставительного анализа химического состава мякоти, кожуры и семян дыни показано их существенное различие. Так, содержание жира в мякоти составляет 0,26±0,003 г, в кожуре - 1,24±0,01 г, в семенах - 26,21±0,31, содержание белка составляет 7,56±0,11; 9,92±0,14 и 21,52±0,32 г соответственно. Изучение содержания редуцирующих веществ и сырой клетчатки показало их высокое содержание в кожуре по сравнению с мякотью и семенами. Установлено, что высокое содержание калия (934,88±14,02 г) и натрия (270,54±3,78 г) сосредоточены в мякоти, высокое содержание железа (15,12±0,23) - в кожуре, а высокое содержание фосфора (854,72±0,82 г) - в семенах. По результатам исследований доказано, что показатели безопасности дыни сорта «Торпеда» полностью соответствуют требованиям ТР ТС 021/2011. The results of studies of the physical and mechanical properties, chemical composition and safety indicators of the constituent parts (pulp, peel, seeds) of «Torpedo» melon are presented. As a result of a comparative analysis of the chemical composition of the pulp, peel and seeds of the melon, their significant difference was shown. Thus, the fat content in the pulp is 0.26±0.003 g, in the peel - 1.24±0.01 g, in the seeds - 26.21±0.31, the protein content is, respectively, 7.56±0.11; 9.92±0.14 and 21.52±0.32 g. The study of the content of reducing substances and crude fiber showed their high content in the peel, in comparison with the pulp and seeds. It was found that a high content of potassium (934.88±14.02 g) and sodium (270.54±3.78 g) are concentrated in the pulp, a high content of iron (15.12±0.23) - in the peel, and a high phosphorus content (854.72±0.82 g) - in seeds. According to the research results, it has been proven that the safety indicators of the Torpedo melon fully comply with the requirements of TR CU 021/2011.

Effect of ultrasound assisted treatment and microwave combined with water bath heating on gel properties of surimi-crabmeat mixed gels

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 110098
Author(s):  
Feng Liang ◽  
Yajun Zhu ◽  
Tao Ye ◽  
Shaotong Jiang ◽  
Lin Lin ◽  
...  
Keyword(s):  
Water Bath ◽  
Gel Properties ◽  
Ultrasound Assisted ◽  
Water Bath Heating

scholarly journals Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage

2020 ◽  
Vol 57 (7) ◽  
pp. 2461-2471
Author(s):  
Xiaojing Tian ◽  
Lele Shao ◽  
Qianqian Yu ◽  
Xingmin Li ◽  
Ruitong Dai
Keyword(s):  
Comparative Analysis ◽  
Water Bath ◽  
Refrigerated Storage ◽  
Microbial Safety
Sign in / Sign up

Export Citation Format

Share Document