Evaluation of a mathematical model for prediction of lipid oxidation in heat-treated beef during chill storage

1995 ◽  
Vol 200 (6) ◽  
pp. 415-419 ◽  
Author(s):  
Martin M. Mielche ◽  
Grete Bertelsen
Keyword(s):  
Mathematical Model ◽  
Lipid Oxidation ◽  
Chill Storage ◽  
Heat Treated

A Mathematical Model to Predict Microstructure of Heat-Treated Steel

2007 ◽  
Vol 16 (4) ◽  
pp. 461-469 ◽  
Author(s):  
V.K. Sinha ◽  
R.S. Prasad ◽  
A. Mandal ◽  
J. Maity
Keyword(s):  
Mathematical Model ◽  
Treated Steel ◽  
Heat Treated ◽  
Heat Treated Steel

Analytical Modeling of Cutting Forces and Technological Parameters Interrelation when Grinding Shafts' Ends by a Grinding Wheel End on Circular Grinding Machines

2021 ◽  
Vol 1037 ◽  
pp. 377-383
Author(s):  
Sergey Yudin ◽  
Pavel Pereverzev ◽  
Boris Reshetnikov
Keyword(s):  
Mathematical Model ◽  
Cutting Force ◽  
Cutting Forces ◽  
Analytical Modeling ◽  
Grinding Wheel ◽  
Technological Parameters ◽  
Surface Geometry ◽  
Heat Treated ◽  
Grinding Machines ◽  
Bearing Rings

Abrasive processing remains one of most demanded for hardened steels parts. Grinding of end surfaces of machines parts has become widespread due to the fact that it allows processing heat-treated surfaces more efficiently than turning and also correcting the surface geometry. This processing type is used almost mainly for finish processing operations of shafts ends, bearing rings, gears, etc. However, there is still no mathematical model for this processing type, which would satisfy most of the main technological parameters. In this article a mathematical model of the cutting force when grinding the shaft end by the grinding wheel end on circular grinding machines is obtained. Processing schemes for this grinding type are given and the calculated graph of the cutting force according to the obtained mathematical model is shown.

Lipid oxidation and colour in pressure- and heat-treated minced chicken thighs

2004 ◽  
Vol 84 (11) ◽  
pp. 1285-1289 ◽  
Author(s):  
Elena Beltran ◽  
Reyes Pla ◽  
Marta Capellas ◽  
Josep Yuste ◽  
Montserrat Mor-Mur
Keyword(s):  
Lipid Oxidation ◽  
Heat Treated

Influence of Pasteurization and Homogenization Treatments on Photocatalyzed Oxidation of Cream

1977 ◽  
Vol 40 (1) ◽  
pp. 25-28 ◽  
Author(s):  
J. FOLEY ◽  
J. J. GLEESON ◽  
J. J. KING
Keyword(s):  
Heat Treatment ◽  
Lipid Oxidation ◽  
Thioglycolic Acid ◽  
Antioxidant Effect ◽  
Oxidation Catalyst ◽  
Temperature Range ◽  
Heat Treated ◽  
Cysteine Hydrochloride ◽  
Fat Globule ◽  
Sulfhydryl Compounds

Heat treatment within the temperature range of 60 to 94 C promoted photocatalyzed lipid oxidation of cream. The sulfhydryl compounds cysteine hydrochloride, glutathione, thioglycolic acid, and mercapto-ethanol at concentrations of 0.1 to 0.001% acted as antioxidants. Copper migrated from the serum phase to the fat globule surfaces when cream was heated and acted as an oxidation catalyst. The latter influence predominates over the antioxidant effect of the free sulfhydryl groups in heat treated cream. Homogenization of pasteurized cream inhibits lipid oxidation depending on the pressure used.

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