scholarly journals Effect of Superheated Steam Treatment on Changes in Moisture Content and Colour Properties of Coconut Slices

2015 ◽  
Vol 5 (2) ◽  
pp. 80
Author(s):  
Mah Sook Yun ◽  
Wahidu Zzaman ◽  
Tajul A. Yang
Keyword(s):  
Moisture Content ◽  
Superheated Steam ◽  
Steam Treatment ◽  
Colour Properties

Effects of superheated steam treatment on moisture adsorption and mechanical properties of pre-dried rubberwood

2018 ◽  
Vol 37 (13) ◽  
pp. 1647-1655
Author(s):  
Anatta Patcharawijit ◽  
Nuttaporn Choodum ◽  
Ram Yamsaengsung
Keyword(s):  
Mechanical Properties ◽  
Superheated Steam ◽  
Steam Treatment ◽  
Moisture Adsorption

Reheat Factors for Expansions of Superheated and Wet Steam

1938 ◽  
Vol 5 (4) ◽  
pp. A161-A168
Author(s):  
Charles G. Thatcher
Keyword(s):  
Moisture Content ◽  
Superheated Steam ◽  
Moisture Removal ◽  
Wet Steam ◽  
Step Method ◽  
Maximum Value ◽  
Stage Efficiency

Abstract For superheated-steam expansions, charts show the reheat factors plotted against the ratio of P1/P2 up to a maximum value of 50 for this ratio. The probabilities are that these values of reheat factor are accurate to within one part in a thousand. The effect of stage efficiency is considered and results presented. Within the superheat region all stage efficiencies are considered to be constant. Wet-region values are worked out by the step-by-step method, and are presented entirely separate from those for the superheat region. Here also the effect of stage efficiency is included, as well as the effect of decreasing stage efficiency due to increasing moisture content in the expanding steam. The lack of uniformity in practice on this latter issue is pointed out and a suggestion made which should lead to clearer understanding. Moisture removal, which is prevalent in modern turbines, causes discontinuity in the condition curve, and a suggestion is made for the construction of the curve for such a case. Finally, there is given a method of calculating a condition curve for an expansion from any point in the superheat region and terminating in the wet region. It was found impractical to present a chart of reheat factors for such expansions.

Tensile properties of recycled carbon fibers subjected to superheated steam treatment under various conditions

2020 ◽  
Vol 133 ◽  
pp. 105869
Author(s):  
Guangbin Cai ◽  
Masashi Wada ◽  
Isamu Ohsawa ◽  
Satoshi Kitaoka ◽  
Jun Takahashi
Keyword(s):  
Tensile Properties ◽  
Carbon Fibers ◽  
Superheated Steam ◽  
Steam Treatment

scholarly journals The Effect of Superheated Steam Treatment on the Quality of Vegetable Oils

2006 ◽  
Vol 12 (2) ◽  
pp. 114-118 ◽  
Author(s):  
Tomone AMATSUBO ◽  
Yoshio HAGURA ◽  
Kanichi SUZUKI
Keyword(s):  
Vegetable Oils ◽  
Superheated Steam ◽  
Steam Treatment

scholarly journals Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.)

2021 ◽  
Vol 34 (4) ◽  
Author(s):  
ABU BAKAR ASYRUL-IZHAR ◽  
◽  
NORIZAH MHD SARBON ◽  
MOHAMMAD RASHEDI ISMAIL-FITRY
Keyword(s):  
Moisture Content ◽  
Linear Expansion ◽  
Raw Materials ◽  
Raw Material ◽  
Colour Properties ◽  
Mixing Times ◽  
Sensory Acceptability ◽  
Water Holding ◽  
Carbohydrate Contents

Tilapia can be commercialised to produce sausages. However, the use of minced tilapia or tilapia surimi as the raw material and different mixing durations of the ingredients using the bowl cutter during the sausage production could affect the quality of the products. This study determined the effects of different mixing durations (10, 15 or 20 min) on the physicochemical, microstructural and sensorial properties of sausages made from minced tilapia and tilapia surimi. The washing of the minced tilapia during the surimi production significantly increased the tilapia surimi moisture content and pH, while reducing the protein, fat and ash contents. Subsequently, the addition of other ingredients to produce the sausages influenced the moisture, fat, ash and carbohydrate contents of both types of sausages. The type of raw material and mixing duration showed significant interactions in terms of linear expansion, water holding capacity and colour properties of the sausages. Individually, the tilapia surimi sausage had a better linear expansion, cohesiveness, colour and sensory acceptability than the minced tilapia sausage. The mixing times of 15 and 20 min produced better results for the physicochemical and sensory properties of both types of sausages. However, the gel strengths of both types of sausages were better when mixed for 15 min and the microstructure images supported this. Based on the results obtained, this study concluded that tilapia surimi as the raw material with 15 min of mixing duration is recommended to produce a better-quality sausage.

Improvement of cake quality by superheated steam treatment of wheat

2020 ◽  
Vol 95 ◽  
pp. 103046
Author(s):  
Yuanxiao Liu ◽  
Erqi Guan ◽  
Mengmeng Li ◽  
Ke Bian ◽  
Jiping Wen ◽  
...  
Keyword(s):  
Superheated Steam ◽  
Steam Treatment ◽  
Cake Quality

Multi-Scale Analysis of Changes in Crack-Free Flattened Moso Bamboo After Saturated Steam Treatment and Flattening Process

2021 ◽  
Vol 13 (7) ◽  
pp. 1259-1267
Author(s):  
Tiancheng Yuan ◽  
Xiao Xiao ◽  
Xin-Han ◽  
Yifei Wu ◽  
Xinzhou Wang ◽  
...  
Keyword(s):  
High Temperature ◽  
Moisture Content ◽  
Mechanical Analysis ◽  
Moso Bamboo ◽  
Steam Treatment ◽  
Saturated Steam ◽  
Main Peak ◽  
Multi Scale ◽  
Main Chemical Composition ◽  
The Relationship

ABSTRACTIn this study, Moso bamboo was firstly softened by saturated steam and then pressed flat by a machine. The modification effect (high-temperature saturated steam) was characterized by FTIR, XRD, SEM, and wet chemistry. The dynamic mechanical analysis (DMA) was used to investigate the effects of three variables (temperature, time, and moisture content) on the thermal-mechanical properties of Moso bamboo. The results indicated that high-temperature saturated steam can effectively soften bamboo cells under high pressure at high temperature. As expected, in comparison with reference samples, the content of hemicellulose and cellulose decreased, while that of relative lignin increased. The results of the changes in main chemical composition were further confirmed by FTIR, which showed that the intensity of the main peak belongs to hemicellulose decreased, so the polysaccharide such as hemicellulose went through the process of hydrolysis and pyrolysis. An increase in the moisture content of bamboo led to a decrement in storage modulus value, which can be attributed to the plasticizing effect. Both temperature and time had a positive effect on the reduction in glass transition temperature. This conclusion not only helps to understand the relationship between bamboo and water, but also provides guide for the utilization and production process of crack-free flattened bamboo board and its products in the construction and building fields.

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