scholarly journals Granular magnesia compositions

2021 ◽  
Vol 316 (1) ◽  
pp. 32-39
Author(s):  
О. А. Miryuk ◽  
Keyword(s):  
Low Temperature ◽  
Bulk Density ◽  
Granular Materials ◽  
Technological Process ◽  
Hydrate Formation ◽  
Resource Saving ◽  
Caustic Magnesite ◽  
Low Temperature Processing ◽  
Factors Of Influence ◽  
Wheat Husk

The results of studies of granular materials from magnesia compositions are presented. To obtain the compositions, fillers of various origins were used: sawdust, wheat husk, rubber and cork crumbs, ash microsphere. The formulations of molding mixtures that ensure the production of granules by the method of pelletizing are determined. The factors of influence on the strength of granules at various stages of the technological process are revealed. Methods for reducing the density of magnesia granular materials by combining various types of fillers and introducing a gas-forming agent are proposed. The use of caustic magnesite ensures reliable bonding of the filler particles in the granules. Features of hydrate formation of magnesia binders allows the use of low-temperature processing of raw granules. The expediency of increasing the temperature of the salt recluse to accelerate the hardening of the porous granules is shown. Magnesia granules with a bulk density of 400 – 500 kg/m3 were obtained. The work is aimed at creating a resource-saving technology of non-annealed granular aggregates for light concrete

Changes in color characteristics of culinary products from turkey meat produced with the use of low-temperature heat treatment

Vsyo o myase ◽  
2020 ◽  
pp. 22-24
Author(s):  
Nasonova V.V. ◽  
◽  
Tunieva E.K. ◽  
Motovilina A.A. ◽  
Mileenkova E.V. ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Low Temperature ◽  
Production Technology ◽  
Meat Products ◽  
Oxidation Products ◽  
Turkey Meat ◽  
Color Characteristics ◽  
Low Temperature Processing ◽  
Temperature Heat ◽  
Temperature Heat Treatment

The paper presents the results of the study on the effect of low-temperature heat treatment on color characteristics and protein oxidation products depending on the method, temperature and duration of heat treatment of culinary products from turkey meat. At present, the use of low-temperature processing in the production technology for meat products with improved organoleptic indices is a topical direction.

scholarly journals Low-Temperature Processing of Dense HydroxyapatiteZirconia Composites

2008 ◽  
Vol 5 (1) ◽  
pp. 29-36 ◽  
Author(s):  
Yougojoti Nayak ◽  
Raghunath Rana ◽  
Swadesh Pratihar ◽  
Santanu Bhattacharyya
Keyword(s):  
Low Temperature ◽  
Low Temperature Processing

Oxide nanopowders from the low-temperature processing of metal oxide sols and their application as gas-sensing materials

2006 ◽  
Vol 118 (1-2) ◽  
pp. 105-109 ◽  
Author(s):  
Mauro Epifani ◽  
Elisabetta Comini ◽  
Raül Díaz ◽  
Jordi Arbiol ◽  
Pietro Siciliano ◽  
...  
Keyword(s):  
Low Temperature ◽  
Metal Oxide ◽  
Gas Sensing ◽  
Low Temperature Processing

scholarly journals Rapid and low temperature processing of mesoporous TiO2 for perovskite solar cells on flexible and rigid substrates

2017 ◽  
Vol 13 ◽  
pp. 232-240 ◽  
Author(s):  
Benjamin Feleki ◽  
Guy Bex ◽  
Ronn Andriessen ◽  
Yulia Galagan ◽  
Francesco Di Giacomo
Keyword(s):  
Solar Cells ◽  
Low Temperature ◽  
Perovskite Solar Cells ◽  
Mesoporous Tio2 ◽  
Low Temperature Processing

Low‐temperature processing of titanium nitride films by laser physical vapor deposition

1989 ◽  
Vol 54 (16) ◽  
pp. 1519-1521 ◽  
Author(s):  
N. Biunno ◽  
J. Narayan ◽  
S. K. Hofmeister ◽  
A. R. Srivatsa ◽  
R. K. Singh
Keyword(s):  
Low Temperature ◽  
Titanium Nitride ◽  
Vapor Deposition ◽  
Physical Vapor Deposition ◽  
Low Temperature Processing

scholarly journals Development of technology of preparation of pork semi-products with the application of low-temperature treatment

2019 ◽  
Vol 81 (2) ◽  
pp. 250-256
Author(s):  
M. F. Khairullin ◽  
E. A. Koval ◽  
I. Y. Levitskaya ◽  
M. G. Gadjiev ◽  
B. A. Sultonov
Keyword(s):  
Low Temperature ◽  
Temperature Treatment ◽  
Production Costs ◽  
Meat Industry ◽  
Pork Products ◽  
Low Temperature Treatment ◽  
Organoleptic Characteristics ◽  
Microbiological Characteristics ◽  
Manufactured Products ◽  
Low Temperature Processing

The study was aimed at developing a technology for preparing various semi-finished products from pork meat using low-temperature processing "Su-Vid". The main physicochemical indicators, functional-technological and structural-mechanical characteristics of semi-finished products, the chemical composition of semi-finished products and finished products were identified and determined experimentally, and organoleptic analysis was carried out. The data indicate that the use of low-temperature processing significantly affects the characteristics of manufactured products, which improves its performance. In particular, pork semi-finished products prepared at low temperatures are characterized by the yield: steak – 93.9%, ribs – 92.6%, in comparison with the control regime, 7.5 and 6.2% higher. The complex of data obtained showed that the samples of semi-finished pork, according to the experimental regimes of heat treatment, in terms of safety, fully meet the requirements of TR TS 034/2013. Analysis of semi-finished pork products showed that products prepared using the Su-Vid technology had high organoleptic characteristics, taste and sensory characteristics. During the storage of semi-finished products, minor changes in proteins and fats, as well as organoleptic, sanitary and microbiological characteristics, took place. As a result, a bone steak was developed in the Caucasian marinade and pork ribs in the Monte Ritz marinade made using the Su-Vid technology. The results allow us to judge that this technology is quite promising and has a positive effect on the characteristics of manufactured products. The widespread introduction of this technology in the meat industry will allow the development of semi-finished products and products of high quality, nutritional and biological value compared to products manufactured by traditional methods, as well as reduce production costs.

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