Determination of optimal process for microwave curing of concrete

1997 ◽  
Vol 27 (3) ◽  
pp. 463-472 ◽  
Author(s):  
Christopher K.Y. Leung ◽  
Thanakorn Pheeraphan
Keyword(s):  
Optimal Process ◽  
Microwave Curing

Determination of optimal microwave curing cycle for fly ash mortars

2008 ◽  
Vol 35 (4) ◽  
pp. 349-357 ◽  
Author(s):  
İlker Bekir Topçu ◽  
Mehmet Uğur Toprak ◽  
Devrim Akdağ
Keyword(s):  
Fly Ash ◽  
Processing Parameters ◽  
Microwave Energy ◽  
Strength Prediction ◽  
Strength Development ◽  
Microwave Curing ◽  
Optimal Processing ◽  
Cement Mortars ◽  
Curing Cycle

Microwave energy can accelerate the hydration of cement, which results in the rapid strength development of concrete. In this paper, prediction of later age compressive strength of fly ash cement mortars, based on the accelerated strength of mortars cured with microwave energy, was investigated. To accelerate curing properly, optimal processing parameters of microwave curing (MC) on Portland cement mortars (CM) and fly ash cement mortars (FA) were first determined and then were applied to mortars. The possible early ages for the strength prediction were found to be at 6 and 8 h for CM and FA, respectively. The error percentages for prediction of CM were ±2.22% and 2.91% for 7 and 28 d, respectively. Error percentages for FA, on the other hand, were ±4.36% and 5.20% for 7 and 28 d, respectively.

METHOD DEVELOPMENT AND DETERMINATION OF PROPIONIC ACID IN FOODS IN HUE CITY

2019 ◽  
pp. 13-18
Author(s):  
Viet Khan Nguyen ◽  
Thi Hoai Nguyen
Keyword(s):  
Key Words ◽  
Propionic Acid ◽  
Method Development ◽  
Food Samples ◽  
Hplc Method ◽  
Optimal Process ◽  
Food Preservative ◽  
System Suitability ◽  
Precision And Accuracy

Background: Propionic acid (PRO) is increasingly being used as a food preservative on markets, today. However, excessive use of this chemical will harm the health of consumers. Objectives: (1) To develope an HPLC method for quantification of PRO in foods and (2) To determinate PRO content in some foods in Hue city. Materials and methods: Breads, cakes, noodles in Hue city. After attaining the optimal process, the method was validated and applied to assess the content of PRO in these materials. Results: The method was validated parameters including: system suitability, specificity, linearity, precision and accuracy. Conclusions: The method development canbe aplied to determine PRO in some foods. PRO contents (using as a preservative) in all foods surveyed in Hue city were under the permitted level of PRO in foods according to Ministry of Health (Vietnam). Key words: propionic acid, food samples, HPLC, content, derivatization

Determination of Optimal Process Variables for Two-Cycle Purex Process

1974 ◽  
Vol 11 (7) ◽  
pp. 293-299 ◽  
Author(s):  
Naotake KATOH ◽  
Ryohei KIYOSE ◽  
Yutaka YAMAMOTO
Keyword(s):  
Purex Process ◽  
Process Variables ◽  
Optimal Process

Based on the Protection of Water Pack Polysaccharide Processing Technology and its Optimization

2014 ◽  
Vol 1056 ◽  
pp. 107-113
Author(s):  
Yun Long Zhu ◽  
Qian Qian Wang ◽  
Yang Yuan ◽  
Jing Jing Zhu
Keyword(s):  
Heating Temperature ◽  
Retention Rate ◽  
Heating Time ◽  
Processing Method ◽  
Slice Thickness ◽  
Optimal Process ◽  
Frying Time ◽  
Heating Treatment ◽  
Baked Products

Purpose: For health water pack polysaccharide easy loss occurred during processing, establish a high retention rate of the processing method. Method: Chooseing slice thickness, heating time and temperature as the parameter, the water pack for steaming, boiled, Fried, baked oil heating treatment, determination of the water pack polysaccharide content, it is concluded that optimal process parameters, the retention rate of statistics. Results: The best conditions for water pack all kinds of processing method is: (1) steamed products: slice thickness of 1.6 cm, 106 °C steamed 10 mins; (2) boiled products: slice thickness of 1.2 cm, 90 °C cooked for 10 mins; (3) baked products: the slice thickness of 0.2 cm, 160 °C baking 14 mins; (4) Fried products: the slice thickness of 0.2 cm, and 150 °C the frying time of 5.5 mins. Processing products in water pack polysaccharide retention rate is as follows: Steaming > Boiled > Fried > Baking. Conclusion: steamed processing for water pack polysaccharide retention rate is high, is the water pack of preferred processing method; Boiled, grilled, Fried method should choose low heating temperature.

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