553. Moisture losses in Cheddar cheese undergoing curing

1954 ◽  
Vol 21 (2) ◽  
pp. 212-228 ◽  
Author(s):  
J. K. Scott
Keyword(s):  
Diffusion Rate ◽  
Moisture Diffusion ◽  
Fat Content ◽  
Effect Of Temperature ◽  
Air Humidity ◽  
Moisture Movement ◽  
Free Moisture ◽  
Main Effect ◽  
Series Of Experiments ◽  
Image Position

The loss of moisture per pound of free moisture in a cheese is shown to depend on the moisture movement in the cheese and hence on a function of the group (diffusion rate × time/(height)2). The results of a series of experiments were correlated by means of the above expression. The variables correlated were time of storage, moisture content, fat content, air humidity, air temperature, size and shape of the cheese. Total moisture affects the free moisture value, and air humidity affects the free moisture via the equilibrium moisture. The main effect of temperature is on the rate of moisture diffusion, and the fat content also affects the rate of moisture diffusion. All experimental results for close-bodied cylindrical cheeses were approximately correlated by the expression.

X-ray microanalysis of thin specimens in the transmission electron microscope at voltages up to 1000 Kv.

1978 ◽  
Vol 36 (1) ◽  
pp. 540-541
Author(s):  
G. Cliff ◽  
M.J. Nasir ◽  
G.W. Lorimer ◽  
N. Ridley
Keyword(s):  
Electron Microscope ◽  
Transmission Electron Microscope ◽  
Weight Fraction ◽  
Present Series ◽  
Constant Independent ◽  
X Ray ◽  
Transmission Electron ◽  
Series Of Experiments ◽  
Image Position ◽  
X Ray Absorption

In a specimen which is transmission thin to 100 kV electrons - a sample in which X-ray absorption is so insignificant that it can be neglected and where fluorescence effects can generally be ignored (1,2) - a ratio of characteristic X-ray intensities, I1/I2 can be converted into a weight fraction ratio, C1/C2, using the equationwhere k12 is, at a given voltage, a constant independent of composition or thickness, k12 values can be determined experimentally from thin standards (3) or calculated (4,6). Both experimental and calculated k12 values have been obtained for K(11<Z>19),kα(Z>19) and some Lα radiation (3,6) at 100 kV. The object of the present series of experiments was to experimentally determine k12 values at voltages between 200 and 1000 kV and to compare these with calculated values.The experiments were carried out on an AEI-EM7 HVEM fitted with an energy dispersive X-ray detector.

scholarly journals Effect of Temperature and Used Ingredients on Rheological Parameters of Pancake Dough

2013 ◽  
Vol 16 (3) ◽  
pp. 63-66
Author(s):  
Peter Hlaváč ◽  
Monika Božiková
Keyword(s):  
Rheological Properties ◽  
Dynamic Viscosity ◽  
Kinematic Viscosity ◽  
Fat Content ◽  
Effect Of Temperature ◽  
Rheological Parameters ◽  
Rotational Viscometer ◽  
Two Samples ◽  
Dynamic And Kinematic Viscosity ◽  
Temperature Dynamic

Abstract This paper presents the selected rheological properties of pancake dough such as dynamic and kinematic viscosity and fluidity. The effect of used ingredients and temperature on rheological properties is investigated. Measurements were performed on three pancake dough samples. In two samples, there was used milk with a different fat content, and in the third sample, all ingredients were in a powder state. A digital rotational viscometer Anton Paar DV-3P was used for measuring the rheological properties. The principle of viscometer measurement is based on the dependence of sample resistance to probe rotation. Results of measurements are shown as graphical dependencies of rheological parameters on temperature. Exponential functions were used to express the dependencies of all rheological parameters on temperature. Dynamic and kinematic viscosity decreased, and fluidity increased with temperature. The highest values of dynamic viscosity were obtained for pancake dough from powder ingredients. A higher fat content of used milk caused higher values of dynamic viscosity.

Effect of temperature and strain rate on the mechanisms of indentation deformation of magnesium

2015 ◽  
Vol 5 (3) ◽  
pp. 513-518 ◽  
Author(s):  
M. Haghshenas ◽  
V. Bhakhri ◽  
R. Oviasuyi ◽  
R.J. Klassen
Keyword(s):  
Strain Rate ◽  
Effect Of Temperature ◽  
Image Position

Abstract

Effect of temperature on the suppression of twinning in textured magnesium

2019 ◽  
Vol 9 (3) ◽  
pp. 1093-1097 ◽  
Author(s):  
Roshan Plamthottam ◽  
Steven Lavenstein ◽  
Jaafar A. El-Awady
Keyword(s):  
Effect Of Temperature ◽  
Image Position

Abstract

Effect of Temperature and Fat Content on the Solubility of Hydrochllorothiazide and Chlorothiazide in Milk

1989 ◽  
Vol 78 (11) ◽  
pp. 933-936 ◽  
Author(s):  
Panayotis E. Macheras ◽  
Michael A. Koupparis ◽  
Sophia G. Antimisiaris
Keyword(s):  
Fat Content ◽  
Effect Of Temperature

390. The estimation of losses of butterfat in churning

1949 ◽  
Vol 16 (2) ◽  
pp. 227-234 ◽  
Author(s):  
F. H. McDowall ◽  
A. K. R. McDowell
Keyword(s):  
Fat Content ◽  
Wash Water ◽  
Image Position ◽  
Calculated Quantity

The Bird & Derby method of calculating percentage butterfat loss in buttermilk is in error because it assumes that all the buttermilk in the granules at draining is retained in the buttermilk, whereas much of it is washed out in the wash water. Lactose estimations in butter and buttermilk confirm Udy's finding that butter contains about 10% of buttermilk. The Udy formula, viz.is therefore in this respect correctly based and can be applied to individual churnings of butter in the same way as the Bird & Derby formula has been applied. The Bird & Derby formula should be discarded except for use when the granules are not washed with chill-water.Both the Udy and the Bird & Derby formulae do not allow for the content of fat in the buttermilk retained in the butter or for the influence of fat content of the buttermilk on the calculated quantity of serum lost. When these factors are taken into account the Udy formula becomesThe correction +0·0012f F is not significant.

THERMAL STUDIES ON ASBESTOS: I. EFFECT OF TEMPERATURE AND TIME OF HEATING ON LOSS IN WEIGHT AND RESORPTION OF MOISTURE

1941 ◽  
Vol 19b (2) ◽  
pp. 49-55
Author(s):  
D. Wolochow ◽  
W. Harold White
Keyword(s):  
Rapid Method ◽  
Thermal Studies ◽  
Effect Of Temperature ◽  
Chrysotile Asbestos ◽  
Prolonged Heating ◽  
Temperature Range ◽  
Free Moisture

Heating a chrysotile asbestos mill fibre has shown that in the approximate temperature range of 500 to 700 °C. the loss in weight depends on both the time and temperature. At other temperatures the loss is practically independent of the time.Prolonged heating at about 490 °C. expelled about 25%, and at 510 °C. about 50%, of the combined water. Complete dehydration occurred on prolonged heating at about 580 °C., but only above 700 °C. was the loss in weight rapid.On the basis of the data obtained on the resorption of moisture it is suggested that heating for half an hour at 215 °C. would be a more accurate and rapid method for determining free moisture than that commonly employed.

scholarly journals Characterization of the water diffusion in GEM foil material

2018 ◽  
Vol 174 ◽  
pp. 03005
Author(s):  
L. Benussi ◽  
S. Bianco ◽  
G. Saviano ◽  
S. Muhammad ◽  
D. Piccolo ◽  
...  
Keyword(s):  
Electrical Properties ◽  
Diffusion Rate ◽  
Moisture Diffusion ◽  
Comsol Multiphysics ◽  
Concentration Profiles ◽  
Detector Performance ◽  
Mechanical And Electrical Properties ◽  
Time Required ◽  
And Diffusion

Systematic studies on the GEM foil material are performed to measure the moisture diffusion rate and saturation level. These studies are important because the presence of this compound inside the detector’ s foil can possibly change its mechanical and electrical properties, and in such a way, the detector performance can be affected. To understand this phenomenon, a model is developed with COMSOL Multiphysics v. 4.3 [1], which described the adsorption and diffusion within the geometry of GEM foil, the concentration profiles and the time required to saturate the foil. The COMSOL model is verified by experimental observations on a GEM foil sample. This note will describe the model and its experimental verification results.

The effect of temperature on the consumption of fat during pupal development inGlossina.

1960 ◽  
Vol 51 (3) ◽  
pp. 583-598 ◽  
Author(s):  
E. Bursell
Keyword(s):  
Low Temperatures ◽  
Fat Content ◽  
Effect Of Temperature ◽  
Tsetse Flies ◽  
Optimum Temperature ◽  
Glossina Morsitans ◽  
Pupal Development ◽  
Pupal Period ◽  
Fat Consumption ◽  
Different Temperatures

The size-specific fat content of tsetse flies recently emerged from their puparia was determined and by comparison with the size-specific fat content of newly deposited larvae an estimate was obtained of the consumption of fat during pupal development. Experiments withGlossina morsitansWestw. were carried out at a number of different temperatures and it was found that the amount of fat consumed was least at temperatures between 22 and 24°C.Knowing the duration of the pupal period at different temperatures, the rate of fat consumption could be calculated and the logarithm of this rate was found to be linearly related to temperature. The occurrence of an optimum temperature in respect of fat consumption thus reflects the fact that at high temperatures the rate of fat consumption is greatly increased without a corresponding reduction in the duration of the pupal period, whereas at low temperatures the pupal period is very greatly lengthened without a corresponding decrease in the rate of fat consumption.

Sign in / Sign up

Export Citation Format

Share Document