Effect of different processing technologies and heat treatments on the microstructure and creep behavior of GH4169 superalloy

2013 ◽  
Vol 582 ◽  
pp. 368-373 ◽  
Author(s):  
H.Y. Li ◽  
Y.H. Kong ◽  
G.S. Chen ◽  
L.X. Xie ◽  
S.G. Zhu ◽  
...  
Keyword(s):  
Creep Behavior ◽  
Heat Treatments ◽  
Processing Technologies ◽  
Gh4169 Superalloy

scholarly journals Impact of High-Intensity Pulsed Electric Fields on Bioactive Compounds in Mediterranean Plant-based Foods

2009 ◽  
Vol 4 (5) ◽  
pp. 1934578X0900400 ◽  
Author(s):  
Pedro Elez-Martínez ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Fields ◽  
Bioactive Compounds ◽  
High Intensity ◽  
Processing Parameters ◽  
Heat Treatments ◽  
Processing Technologies ◽  
Nonthermal Processing ◽  
Liquid Products ◽  
Health Related ◽  
Mediterranean Plant

Novel nonthermal processing technologies such as high-intensity pulsed electric field (HIPEF) treatments may be applied to pasteurize plant-based liquid foods as an alternative to conventional heat treatments. In recent years, there has been an increasing interest in HIPEF as a way of preserving and extending the shelf-life of liquid products without the quality damage caused by heat treatments. However, less attention has been paid to the effects of HIPEF on minor constituents of these products, namely bioactive compounds. This review is a state-of–the-art update on the effects of HIPEF treatments on health-related compounds in plants of the Mediterranean diet such as fruit juices, and Spanish gazpacho. The relevance of HIPEF-processing parameters on retaining plant-based bioactive compounds will be discussed.

scholarly journals Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods

2009 ◽  
Vol 76 (2) ◽  
pp. 536-545 ◽  
Author(s):  
Sascha Mormann ◽  
Mareike Dabisch ◽  
Barbara Becker
Keyword(s):  
Heat Treatments ◽  
Protective Effects ◽  
Human Norovirus ◽  
Processing Technologies ◽  
Standard Curve ◽  
Bacteriophage Ms2 ◽  
Food Borne ◽  
Intact Virus ◽  
Contaminated Food ◽  
Virus Recovery

ABSTRACT Contaminated food is a significant vehicle for human norovirus transmission. The present study determined the effect of physicochemical treatments on the tenacity of infective human norovirus genogroup II in selected foods. Artificially contaminated produce was subjected to a number of processes used by the food industry for preservation and by the consumer for storage and preparation. Virus recovery was carried out by using ultrafiltration and was monitored by using bacteriophage MS2 as an internal process control. Norovirus was quantified by using monoplex one-step TaqMan real-time reverse transcription (RT)-PCR and an external standard curve based on recombinant RNA standards. An RNase pretreatment step was used to avoid false-positive PCR results caused by accessible RNA, which allowed detection of intact virus particles. Significant reductions in titers were obtained with heat treatments usually applied by consumers for food preparation (baking, cooking, roasting). Generally, processes used for preservation and storage, such as cooling, freezing, acidification (≥pH 4.5), and moderate heat treatments (pasteurization), appear to be insufficient to inactivate norovirus within a food matrix or on the surface of food. Besides data for persistence in processed food, comparable data for individual matrix-specific protective effects, recovery rates, and inhibitory effects on the PCRs were obtained in this study. The established procedure might be used for other noncultivable enteric RNA viruses that are connected to food-borne diseases. The data obtained in this study may also help optimize the process for inactivation of norovirus in food by adjusting food processing technologies and may promote the development of risk assessment systems in order to improve consumer protection.

scholarly journals Effect of Prior-Heat Treatments on the Creep Behavior of an Industrial Drawn Copper

2012 ◽  
Vol 02 (04) ◽  
pp. 241-245 ◽  
Author(s):  
Zakaria Boumerzoug ◽  
Salim Gareh ◽  
Abdellatif Beribeche
Keyword(s):  
Creep Behavior ◽  
Heat Treatments

Effects of Different Heat Treatments on the Microstructures and Creep Properties of GH4169 Superalloy

2012 ◽  
Vol 22 (5) ◽  
pp. 1371-1377 ◽  
Author(s):  
Y. H. Kong ◽  
R. Y. Liu ◽  
G. S. Chen ◽  
L. X. Xie ◽  
S. G. Zhu
Keyword(s):  
Heat Treatments ◽  
Creep Properties ◽  
Gh4169 Superalloy

scholarly journals Effects of combined HHP and heat treatment on viscosity attributes and microbiological condition of liquid egg yolk

2020 ◽  
Author(s):  
Adrienn Tóth ◽  
Csaba Németh ◽  
Ildikó Zeke ◽  
Annamária Barkói ◽  
Karina Hidas ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Food Industry ◽  
Egg Yolk ◽  
Heat Treatments ◽  
Minimal Processing ◽  
Great Opportunity ◽  
Processing Technologies ◽  
Cell Counts ◽  
Microbiological Stability ◽  
Industrial Use

AbstractMinimal processing technologies, like High Hydrostatic Pressure (HHP), heat treatments at low temperatures have an increasing role in food industry. Eggs are considered as functional foods, but for high retention of biological active compounds adequate minimal processing technologies are needed during preservation procedure. In our study, liquid egg yolk (LEY) was examined to meet consumer's expectations.Combinations of pasteurization (57–63 °C, 5–7 min) and HHP (350–400 MPa, 5 min) were used to provide microbiological stability of LEY. After these treatments samples were examined for mesophyll aerobes and Enterobacteriaceae cell counts (using Nutrient agar an incubation of 30 °C, 48 h) and viscosity attributes (Anton Paar MCR 92).Our results show that microbiological stability is significantly influenced by the different parameters of heat treatments and HHP. Heat treatment effected at least 3 orders of magnitude decrease in cell count. Viscosity attributes point out that higher pressure of HHP have a stronger effect on viscosity than the temperature of pasteurization.The results point out a great opportunity for industrial use of minimal processing technologies for LEY. Microbiological safety is strongly influenced by the order of treatments, but viscosity may be independent from the order of the treatments.

scholarly journals EFFECTS OF MINIMAL PROCESSING AND VITAMIN C ENRICHMENT ON MICROBIOLOGICAL SAFETY AND VISCOSITY OF LIQUID EGG WHITE

2019 ◽  
Vol 11 (1) ◽  
Author(s):  
Adrienn Tóth ◽  
Csaba Németh ◽  
Emna Ayari ◽  
Klára Pásztor-Huszár ◽  
Ildikó Zeke ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Vitamin C ◽  
High Hydrostatic Pressure ◽  
Egg White ◽  
Heat Treatments ◽  
Minimal Processing ◽  
Great Opportunity ◽  
Processing Technologies ◽  
Cell Counts ◽  
Microbiological Stability

Emerging technologies, like High Hydrostatic Pressure, heat treatments on low temperatures, and ultra-sonication, have an increasing tendency in industrial application. Vitamin enriched foods, like eggs, are considered as functional foods, but for high retention of biologically active compounds adequate minimal processing technologies are needed. In our study vitamin C enriched liquid egg white was examined to meet consumer expectations. Several combinations of low temperature pasteurization (57 - 63°C, 5 – 7 min) and High Hydrostatic Pressure (350, 5 min) were used to provide microbiological stability of vitamin C enriched (1000 mg/L) liquid egg white. After enrichment and treatments, the samples were examined for mesophyll aerobe and Enterobacteriaceae cell counts and viscosity attributes. Our results show that microbiological stability is not significantly influenced by vitamin C enrichment, but the different parameters of heat treatments and HHP have a strong effect. Viscosity attributes (measured with Anton Paar MCR 92) analysed by Hershel-Bulkley models point out that higher pressure of HHP has a stronger influence on viscosity than the temperature of pasteurization. Our results show a great opportunity for industrial use of minimal processing technologies for liquid egg white.

Influence of Heat Treatments on Microstructures in an Fe-Co-V Alloy

1974 ◽  
Vol 32 ◽  
pp. 512-513
Author(s):  
S. Mahajan ◽  
M. R. Pinnel ◽  
J. E. Bennett
Keyword(s):  
Single Phase ◽  
Alloy Composition ◽  
Supersaturated Solid Solution ◽  
Cell Formation ◽  
Heat Treatments ◽  
Air Cooling ◽  
Iced Brine ◽  
Transmission Electron ◽  
The Matrix ◽  
Bcc Structure

The microstructural changes in an Fe-Co-V alloy (composition by wt.%: 2.97 V, 48.70 Co, 47.34 Fe and balance impurities, such as C, P and Ni) resulting from different heat treatments have been evaluated by optical metallography and transmission electron microscopy. Results indicate that, on air cooling or quenching into iced-brine from the high temperature single phase ϒ (fcc) field, vanadium can be retained in a supersaturated solid solution (α2) which has bcc structure. For the range of cooling rates employed, a portion of the material appears to undergo the γ-α2 transformation massively and the remainder martensitically. Figure 1 shows dislocation topology in a region that may have transformed martensitically. Dislocations are homogeneously distributed throughout the matrix, and there is no evidence for cell formation. The majority of the dislocations project along the projections of <111> vectors onto the (111) plane, implying that they are predominantly of screw character.

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.

Microstructure Development in a High Current Density NbTi Superconducting Composite

1985 ◽  
Vol 43 ◽  
pp. 186-189
Author(s):  
P. J. Lee ◽  
D. C. Larbalestier
Keyword(s):  
Current Density ◽  
High Current Density ◽  
Cold Drawing ◽  
Heat Treatments ◽  
Grain Structure ◽  
Fine Grain ◽  
Boundary Film ◽  
Quantitative Basis ◽  
Cold Worked ◽  
Very High

Several features of the metallurgy of superconducting composites of Nb-Ti in a Cu matrix are of interest. The cold drawing strains are generally of order 8-10, producing a very fine grain structure of diameter 30-50 nm. Heat treatments of as little as 3 hours at 300 C (∼ 0.27 TM) produce a thin (1-3 nm) Ti-rich grain boundary film, the precipitate later growing out at triple points to 50-100 nm dia. Further plastic deformation of these larger a-Ti precipitates by strains of 3-4 produces an elongated ribbon morphology (of order 3 x 50 nm in transverse section) and it is the thickness and separation of these precipitates which are believed to control the superconducting properties. The present paper describes initial attempts to put our understanding of the metallurgy of these heavily cold-worked composites on a quantitative basis. The composite studied was fabricated in our own laboratory, using six intermediate heat treatments. This process enabled very high critical current density (Jc) values to be obtained. Samples were cut from the composite at many processing stages and a report of the structure of a number of these samples is made here.

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