EFFECT OF HEAT TREATMENT UPON THE GERMINATION OF WHEAT

1970 ◽  
Vol 50 (1) ◽  
pp. 107-114 ◽  
Author(s):  
E. L. Watson
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Thermal Damage ◽  
Cumulative Effect ◽  
Heat Treatments ◽  
Threshold Temperature ◽  
Heating Period ◽  
Rapid Loss ◽  
Kinetic Mechanisms ◽  
Logarithmic Relationship

Grain of known moisture content was exposed m sealed pouches to constant temperatures between 60 and 99 C (140–210 F). The heating periods varied from 15 min to 10 hours. The loss of viability of wheat, resulting from these heat treatments, was found to occur at two rates. During the early stages of heating particularly at temperatures below 65 C (150 F), the rate of loss of viability was quite small. After a period of heating, the rate of loss of viability increased markedly. The length of the heating period required to initiate this rapid loss of viability varied with the moisture content of the grain and with the temperature to which the grain was exposed. Moist grain was much more susceptible to thermal damage than was dry grain.There did not appear to be a specific "killing temperature", or "threshold temperature" above which the seed was damaged. Damage to viability resulted from the cumulative effect of time and temperature, and there was a semi-logarithmic relationship between time and temperature for a given amount of loss of viability. It appears that there may be two kinetic mechanisms involved.

scholarly journals Sarawak Peat Characteristics and Heat Treatment

2014 ◽  
Vol 5 (3) ◽  
pp. 6-12 ◽  
Author(s):  
N. M. Sa’don ◽  
A. R. Abdul Karim ◽  
W. Jaol ◽  
W. H. Wan Lili
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Ph Value ◽  
Particle Density ◽  
Heat Treatments ◽  
Organic Content ◽  
Ground Subsidence ◽  
Empirical Correlations ◽  
Atterberg Limit ◽  
Ph Values

   Peat layer is extensively scattered over the land of Malaysia. In Sarawak alone, peatland represents 13 percent (about 1.66 million hectares) of Sarawak’s total land area. They are present, mostly in low-lying areas; with in some areas, peat exceeding 10 m in depth. During past few decades, the demands on development of land were expanded into the swamp and deep peat areas which cannot be avoided. Thus proper management and construction practices should be emphasized, in order to overcome consequential occurrence of ground subsidence problems. The objectives of this study are to determine the characteristics of Sarawak peat, their empirical correlations as well as the effect of heat treatment on peat. The samples were taken from Matang, Batu Kawa, and Kota Samarahan sites, in Sarawak. The characteristic tests consist of degree of humidification, loss on ignition, Atterberg limit, particle density, moisture content and pH value. The results recorded high moisture content and organic content of Sarawak peat. It is also being categorized under the hemic group with pH values ranging from 3 to 4. The heat treatments with temperatures ranging from 100°C to 400°C were used on the peat samples. Samples collected were undergoing heat treatment and changes to its physical characteristic were compared with the original Sarawak peat. It was found that the heat treatments do influence the physical properties of Sarawak peat and have shown significant reduction in the compression index determined through the empirical correlations.    

CHEMICAL AND PHYSICO-CHEMICAL CHANGES INDUCED IN WHEAT AND WHEAT PRODUCTS BY ELEVATED TEMPERATURES—I

1929 ◽  
Vol 1 (6) ◽  
pp. 528-568 ◽  
Author(s):  
W. F. Geddes
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Elevated Temperatures ◽  
Temperature Limit ◽  
Heat Treatments ◽  
Loaf Volume ◽  
Fixed Temperature ◽  
Baking Quality ◽  
Wheat Products

Heat treatments of wheat and wheat products were conducted in an apparatus which made it possible to study independently the influence of time, temperature and moisture content. Straight-grade flour, milled from Western Canadian hard red spring wheat (allowed a limited amount of aging) heat treated for varying times at different temperatures and normal moisture content (13.90%) was used in most of the studies. Baking tests conducted on this flour revealed progressive improvement in baking quality, as determined without bromate, with temperature or time of heating being extended within a certain range. No well defined "region" of improvement was observed. Improvement in baking quality was reflected in a better handling quality of the dough and, in the baked loaf, by a decrease in underfermented characteristics, and by a marked improvement in crumb texture. No significant alteration in loaf volume was observed. Improvement in baking quality induced by heat was not comparable in magnitude to that obtained by the addition of 0.001%, potassium bromate to the baking formula, but induced the same general characteristics in the finished loaf. Baking tests with bromate on heated flour revealed damage to baking quality for all heat treatments. Extension of time or temperature of heating, above the range where improvement was observed, caused pronounced damage to baking quality as determined with or without bromate. The damage caused was reflected in decreased loaf volume, over-fermentation characteristics, and coarse texture. Within the range of damage, the baking quality was found to be approximately a linear function of the temperature for constant time of heating. Heat treatment resulted in a marked decrease in fermentation tolerance. This decrease could not be ascribed to lower diastatic activity, since baking tests after the addition of diastatic malt to the baking formula gave similar results. Increasing the moisture content at which heat treatments were conducted markedly reduced the temperature to which flour could be heated without damage to the baking quality. The safe temperature limit for various moisture contents has been fairly well defined. The limiting moisture content at which damage occurred for a fixed temperature and time of heating was very sharp. Heat treatment of wheats showed somewhat less damage to baking quality of the flour milled therefrom than heat treatment of flour under similar conditions.

Microstructural Development in Nb-Ti Multifilamentary Superconductors During Processing

1985 ◽  
Vol 43 ◽  
pp. 190-191
Author(s):  
A. W. West
Keyword(s):  
Heat Treatment ◽  
Critical Current Density ◽  
Copper Matrix ◽  
Wire Drawing ◽  
Heat Treatments ◽  
Microstructural Development ◽  
Final Size ◽  
Density Values ◽  
The Wire ◽  
Multifilamentary Superconductors

The influence of the filament microstructure on the critical current density values, Jc, of Nb-Ti multifilamentary superconducting composites has been well documented. However the development of these microstructures during composite processing is still under investigation.During manufacture, the multifilamentary composite is given several heat treatments interspersed in the wire-drawing schedule. Typically, these heat treatments are for 5 to 80 hours at temperatures between 523 and 573K. A short heat treatment of approximately 3 hours at 573K is usually given to the wire at final size. Originally this heat treatment was given to soften the copper matrix, but recent work has shown that it can markedly change both the Jc value and microstructure of the composite.

Quantitative Microstructural Analysis of a Ni-based Superalloy After Different Heat Treatments

2020 ◽  
Vol 70 (12) ◽  
pp. 4519-4524
Keyword(s):  
Heat Treatment ◽  
Internal Structure ◽  
Microstructural Analysis ◽  
Temperature Treatment ◽  
Heat Treatments ◽  
Metal Melts ◽  
Metallic Inclusions ◽  
Undercooled Melt ◽  
Super Alloy

The efficiency of time-temperature treatment (T-TT) on metal melts can be microstructurally analysed through their degree of purity in non-metallic inclusions. In the case of the Ni-based super alloy under discussion (MSRR 7045) the heat treatment was the undercooling consequences both on the durability of the casting environment (ingots-refractories) and on the internal structure of the metal (porosity, microstructural isotropy). Keywords: time-temperature treatment, undercooled melt, non-metallic inclusions, purity, microstructural isotropy

scholarly journals Proteomic analysis of heat shock proteins in maize (Zea mays L.)

2019 ◽  
Vol 43 (1) ◽  
Author(s):  
Mahmoud Hussien Abou-Deif ◽  
Mohamed Abdel-Salam Rashed ◽  
Kamal Mohamed Khalil ◽  
Fatma El-Sayed Mahmoud
Keyword(s):  
Heat Treatment ◽  
Heat Stress ◽  
Heat Shock ◽  
Heat Shock Proteins ◽  
Proteome Analysis ◽  
High Temperature Stress ◽  
Heat Treatments ◽  
Maize Plants ◽  
Adverse Influence ◽  
Shock Proteins

Abstract Background Maize is one of the important cereal food crops in the world. High temperature stress causes adverse influence on plant growth. When plants are exposed to high temperatures, they produce heat shock proteins (HSPs), which may impart a generalized role in tolerance to heat stress. Proteome analysis was performed in plant to assess the changes in protein types and their expression levels under abiotic stress. The purpose of the study is to explore which proteins are involved in the response of the maize plant to heat shock treatment. Results We investigated the responses of abundant proteins of maize leaves, in an Egyptian inbred line of maize “K1”, upon heat stress through two-dimensional electrophoresis (2-DE) on samples of maize leaf proteome. 2-DE technique was used to recognize heat-responsive protein spots using Coomassie Brilliant Blue (CBB) and silver staining. In 2-D analysis of proteins from plants treated at 45 °C for 2 h, the results manifested 59 protein spots (4.3%) which were reproducibly detected as new spots where did not present in the control. In 2D for treated plants for 4 h, 104 protein spots (7.7%) were expressed only under heat stress. Quantification of spot intensities derived from heat treatment showed that twenty protein spots revealed clear differences between the control and the two heat treatments. Nine spots appeared with more intensity after heat treatments than the control, while four spots appeared only after heat treatments. Five spots were clearly induced after heat treatment either at 2 h or 4 h and were chosen for more analysis by LC-MSMS. They were identified as ATPase beta subunit, HSP26, HSP16.9, and unknown HSP/Chaperonin. Conclusion The results revealed that the expressive level of the four heat shock proteins that were detected in this study plays important roles to avoid heat stress in maize plants.

A thermal modification technique combining bulk densification and heat treatment for poplar wood with low moisture content

2021 ◽  
Vol 291 ◽  
pp. 123395
Author(s):  
Xianju Wang ◽  
Dengyun Tu ◽  
Chuanfu Chen ◽  
Qiaofang Zhou ◽  
Huixian Huang ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Thermal Modification ◽  
Poplar Wood ◽  
Modification Technique

Influence of Heat Treatment on Microstructure and Mechanical Properties of Selective Laser Melted TiAl6V4 Alloy

2018 ◽  
Vol 284 ◽  
pp. 615-620 ◽  
Author(s):  
R.M. Baitimerov ◽  
P.A. Lykov ◽  
L.V. Radionova
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
Selective Laser Melting ◽  
Room Temperature ◽  
Base Alloy ◽  
Tensile Tests ◽  
Heat Treatments ◽  
Laser Melting ◽  
Microstructure And Mechanical Properties ◽  
Treatment Procedures

TiAl6V4 titanium base alloy is widely used in aerospace and medical industries. Specimens for tensile tests from TiAl6V4 with porosity less than 0.5% was fabricated by selective laser melting (SLM). Specimens were treated using two heat treatment procedures, third batch of specimens was tested in as-fabricated statement after machining. Tensile tests were carried out at room temperature. Microstructure and mechanical properties of SLM fabricated TiAl6V4 after different heat treatments were investigated.

scholarly journals Effect of Saturated Steam Heat Treatment on Physical and Chemical Properties of Bamboo

Molecules ◽  
2020 ◽  
Vol 25 (8) ◽  
pp. 1999 ◽  
Author(s):  
Qiuyi Wang ◽  
Xinwu Wu ◽  
Chenglong Yuan ◽  
Zhichao Lou ◽  
Yanjun Li
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Treatment Time ◽  
Flexural Modulus ◽  
Initial Moisture Content ◽  
Chemical Properties ◽  
Saturated Steam ◽  
Xrd Patterns ◽  
Physical And Chemical ◽  
Steam Heat

The aim of this study was to investigate the effects of the heat treatment time and initial moisture content of bamboo on the corresponding chemical composition, crystallinity, and mechanical properties after saturated steam heat treatment at 180 °C. The mechanism of saturated steam heat treatment of bamboo was revealed on the micro-level, providing a theoretical basis for the regulation of bamboo properties and the optimization of heat treatment process parameters. XRD patterns of the treated bamboo slices were basically the same. With the increase in the initial moisture content of bamboo, the crystallinity of bamboo increased first and then decreased after treatment. Due to the saturated steam heat treatment, the content of cellulose and lignin in bamboo slices increased while the content of hemicellulose decreased, but the content of cellulose in bamboo with a 40% initial moisture content increased first and then decreased. The shear strength of treated bamboo changed little within 10 min after saturated steam heat treatment, and then decreased rapidly. During the first 20 min with saturated steam heat treatment, the compressive strength, flexural strength, and flexural modulus of elasticity of the treated bamboo increased, and then decreased.

scholarly journals Application of Heating on the Antioxidant and Antibacterial Properties of Malaysian and Australian Stingless Bee Honey

Antibiotics ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1365
Author(s):  
Nurul Ainaa Farhanah Mat Ramlan ◽  
Aina Syahirah Md Zin ◽  
Nur Fatihah Safari ◽  
Kim Wei Chan ◽  
Norhasnida Zawawi
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Antibacterial Properties ◽  
Antibacterial Activities ◽  
Heat Treatments ◽  
Stingless Bee ◽  
Total Phenolic ◽  
Antioxidant Power

In the honey industry, heat treatments are usually applied to maintain honey’s quality and shelf life. Heat treatment is used to avoid crystallisation and allow the easy use of honey, but treatment with heat might affect the antioxidant and antibacterial activities, which are the immediate health effects of honey. This study will determine the effect of heat treatment on Malaysian and Australian stingless bee honey (SBH) produced by the common bee species in both countries. Eighteen honey samples were subjected to heat at 45 °C, 55 °C and 65 °C for one hour and subsequently analysed for their total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and minimum inhibitory concentration (MIC). The results show that all samples had high TPC, TFC and antioxidant activities before the treatment. The heat treatments did not affect (p < 0.05) the TPC, TFC and antioxidant activities in most samples, but did inhibit the antibacterial activities consistently in most of the samples, regardless of the bee species and country of origin. This study also confirms a strong correlation between TPC and TFC with FRAP activities for the non-heated and heated honey samples (p < 0.05). Other heat-sensitive bioactive compounds in SBH should be measured to control the antibacterial properties present.

scholarly journals Electron Beam Melting of Ti-6Al-4V Lattice Structures; Correlation between Post Heat Treatment and Mechanical Properties

2021 ◽  
Author(s):  
Giuseppe Del Guercio ◽  
Manuela Galati ◽  
Abdollah Saboori
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
Computer Aided Design ◽  
Mechanical Performance ◽  
Industrial Applications ◽  
Heat Treatments ◽  
Layer By Layer ◽  
Lattice Structures ◽  
Heat Treated ◽  
Aided Design

Abstract Additive Manufacturing processes are considered advanced manufacturing methods. It would be possible to produce complex shape components from a Computer-Aided Design model in a layer-by-layer manner. Lattice structures as one of the complex geometries could attract lots of attention for both medical and industrial applications. In these structures, besides cell size and cell type, the microstructure of lattice structures can play a key role in these structures' mechanical performance. On the other hand, heat treatment has a significant influence on the mechanical properties of the material. Therefore, in this work, the effect of the heat treatments on the microstructure and mechanical behaviour of Ti-6Al-4V lattice structures manufactured by EBM was analyzed. The main mechanical properties were compared with the Ashby and Gibson model. It is very interesting to notice that a more homogeneous failure mode was found for the heat-treated samples. The structures' relative density was the main factor influencing their mechanical performance of the heat-treated samples. It is also found that the heat treatments were able to preserve the stiffness and the compressive strength of the lattice structures. Besides, an increment of both the elongation at failure and the absorbed energy was obtained after the heat treatments. Microstructure analysis of the heat-treated samples confirms the increment of ductility of the heat-treated samples with respect to the as-built one.

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