Mango kernel fat based chocolate fat with heat resistant triacylglycerols: production via blending using mango kernel fat mid-fraction and palm mid-fractions produced in different fractionation paths

RSC Advances ◽  
2016 ◽  
Vol 6 (110) ◽  
pp. 108981-108988 ◽  
Author(s):  
Jun Jin ◽  
Pembe Warda ◽  
Ce Qi ◽  
Cong Sun ◽  
Liang Jie ◽  
...  
Keyword(s):  
Heat Resistance ◽  
Heat Resistant ◽  
Mango Kernel Fat ◽  
Mango Kernel

Heat resistance chocolate fats production using palm mid-fractions produced in different fractionation paths and mango kernel fats.

scholarly journals Molecular Physiological Characterization of a High Heat Resistant Spore Forming Bacillus subtilis Food Isolate

2021 ◽  
Vol 9 (3) ◽  
pp. 667
Author(s):  
Zhiwei Tu ◽  
Peter Setlow ◽  
Stanley Brul ◽  
Gertjan Kramer
Keyword(s):  
Bacillus Subtilis ◽  
Heat Resistance ◽  
Dipicolinic Acid ◽  
Laboratory Strain ◽  
High Heat ◽  
High Heat Resistance ◽  
Vegetative Cells ◽  
Heat Resistant ◽  
Food Isolate ◽  
Wet Heat

Bacterial endospores (spores) are among the most resistant living forms on earth. Spores of Bacillus subtilis A163 show extremely high resistance to wet heat compared to spores of laboratory strains. In this study, we found that spores of B. subtilis A163 were indeed very wet heat resistant and released dipicolinic acid (DPA) very slowly during heat treatment. We also determined the proteome of vegetative cells and spores of B. subtilis A163 and the differences in these proteomes from those of the laboratory strain PY79, spores of which are much less heat resistant. This proteomic characterization identified 2011 proteins in spores and 1901 proteins in vegetative cells of B. subtilis A163. Surprisingly, spore morphogenic protein SpoVM had no homologs in B. subtilis A163. Comparing protein expression between these two strains uncovered 108 proteins that were differentially present in spores and 93 proteins differentially present in cells. In addition, five of the seven proteins on an operon in strain A163, which is thought to be primarily responsible for this strain’s spores high heat resistance, were also identified. These findings reveal proteomic differences of the two strains exhibiting different resistance to heat and form a basis for further mechanistic analysis of the high heat resistance of B. subtilis A163 spores.

Using the acoustic method for measuring the sound absorption coefficient to predict the durability (heat resistance) of heat-resistant concretes

2021 ◽  
pp. 43-48
Author(s):  
R. Stonys ◽  
A. Jagniatinskis ◽  
J. Malaiškienė ◽  
J. Škamat ◽  
V. Antonovič ◽  
...  
Keyword(s):  
Absorption Coefficient ◽  
Heat Resistance ◽  
Sound Absorption ◽  
Acoustic Method ◽  
Sound Absorption Coefficient ◽  
Heat Resistant

.

SiO2 films as heat resistant layers for protection of expandable polystyrene foam from flame torch–induced heat

2017 ◽  
Vol 31 (5) ◽  
pp. 657-667 ◽  
Author(s):  
S Varnagiris ◽  
S Tuckute ◽  
M Lelis ◽  
D Milcius
Keyword(s):  
Heat Resistance ◽  
Photoelectron Spectroscopy ◽  
Silicon Oxide ◽  
Plasma Generator ◽  
Expanded Polystyrene ◽  
Spectroscopy Analysis ◽  
X Ray ◽  
Heat Resistant ◽  
Pulsed Dc ◽  
Gas Atmosphere

Currently, polymeric insulation materials are widely used for energy saving in buildings. Despite of all benefits, these materials are generally sensitive to heat and highly flammable. This work discusses possibility to improve heat resistance of expanded polystyrene (EPS) foam using thin silicon dioxide (SiO2) films deposited by magnetron sputtering technique. In order to increase surface energy and adherence of SiO2 thin films to substrate EPS was plasma pretreated before films’ depositions using pulsed DC plasma generator for 40 s in argon gas. SiO2 formation was done in reactive argon and oxygen gas atmosphere. Laboratory made equipment was used for flame torch–induced heat resistance experiments. Results showed that silicon oxide films remains stable during heat resistance experiments up to 5 s and fully protects polystyrene (PS) substrate. Films are relatively stable for 30 s and 60 s and partially protect PS from melting and ignition. Scanning electron microscopy, energy-dispersive X-ray spectroscopy, and X-ray photoelectron spectroscopy analysis confirmed that SiO2 layer, which is distributed uniformly on the EPS surface, could work as a good heat resistant material.

Efficient and Semiefficient Vulcanization Systems Employing 2-(Morpholinodithio)-Benzothiazole Generated in Situ

1977 ◽  
Vol 50 (1) ◽  
pp. 90-98
Author(s):  
J. P. Lawrence
Keyword(s):  
Heat Resistance ◽  
Experimental System ◽  
Heat Resistant ◽  
Molar Basis ◽  
Direct Replacement ◽  
Better Than

Abstract The MBTS-N-(morpholinothio)phthalimide vulcanization system has been found to be effective in producing heat resistant semi-EV and EV cures in a variety of representative rubbers. When used as a direct replacement on a molar basis for 2-(morpholinodithio)benzothiazole (MDB), improvements in processing safety were found in all cases studied. In this respect it is most effective in NR, SBR, and NBR. The experimental system also generally gave slower-curing stocks. The heat resistance of the experimental stocks was found to be equal to or better than that of the MDB control stocks. Substantial improvements in heat resistance for both SBR and IIR unexpectedly resulted from the use of the MBTS—imide system. This result suggests that the nature of the crosslinks formed by the two vulcanization systems are to some extent different in these two elastomers. This, in turn, may reflect upon the mechanisms of crosslink formation.

Heat Resistance of Escherichia coli in Cow and Buffalo Milk

1980 ◽  
Vol 43 (5) ◽  
pp. 376-380 ◽  
Author(s):  
R. S. SINGH ◽  
B. RANGANATHAN
Keyword(s):  
Escherichia Coli ◽  
Heat Treatment ◽  
Heat Resistance ◽  
Skim Milk ◽  
Buffalo Milk ◽  
Time Interval ◽  
E Coli ◽  
Heat Resistant ◽  
Whole Milk

Three Escherichia coli cultures (0111:B4, 0127:B8 and NP) were selected to study their heat-resistant characteristics when in cow skim, cow whole and buffalo whole milk. The temperatures of heat-treatment included in this study were 50, 55, 60 and 63 C. The time interval during heat-treatment was 10 min at 50 and 55 C and 5 min at 60 and 63 C. Marked differences in heat-resistance were observed in the three E. coli cultures. The z-values obtained for strain 0111:B4 were 8.3, 9.0 and 10.2 when tested in cow skim milk, cow whole milk and buffalo milk, respectively. The z-values for 0127:B8 and NP were 17.5, 18.0 and 19.2 and 18.8, 19.0 and 20.3, respectively, for the three types of milk.

Heat-Resistant Inorganic Fibers

2014 ◽  
Vol 89 ◽  
pp. 129-138 ◽  
Author(s):  
Toshihiro Ishikawa
Keyword(s):  
Heat Resistance ◽  
High Fracture Toughness ◽  
Ceramic Fibers ◽  
Functional Surface ◽  
Surface Layers ◽  
High Fracture ◽  
Sic Fibers ◽  
Heat Resistant ◽  
Historical View ◽  
Functional Ceramic

Up to now, many types of inorganic fibers have been developed. The main purpose is to develop composite materials with lightweight and high fracture toughness. Of these, carbon fiber has already established a very big market. By the way, representative oxide fibers (alumina/silica-based fibers) show heat-resistance’s limitation at around 1200°C. In order to improve the heat-resistance, some types of eutectic oxide-fibers have been studied. On the other hand, SiC fibers with both heat-resistance and oxidation-resistance were developed over 30 years ago. After that, lots of improvements have been performed, and finally several types of excellent heat-resistant SiC-polycrystalline fibers, which can be used up to about 1800°C, were developed from polycarbosilane. Using these fibers, lots of applications have been considered in the fields of aerospace, nuclear system, and so on. Furthermore, making the best use of the aforementioned production process, several types of functional ceramic fibers with gradient-like functional surface layers also have been developed. In this paper, of these inorganic fibers, heat-resistant SiC fibers will be addressed along with historical view point on ceramic fibers.

scholarly journals Genotypic and Phenotypic Characterization of Clostridium perfringens Isolates from Darmbrand Cases in Post-World War II Germany

2012 ◽  
Vol 80 (12) ◽  
pp. 4354-4363 ◽  
Author(s):  
Menglin Ma ◽  
Jihong Li ◽  
Bruce A. McClane
Keyword(s):  
World War Ii ◽  
Heat Resistance ◽  
Clostridium Perfringens ◽  
Type A ◽  
World War ◽  
Content Type ◽  
Post World War Ii ◽  
Heat Resistant ◽  
Type C ◽  
Beta Toxin

ABSTRACTClostridium perfringenstype C strains are the only non-type-A isolates that cause human disease. They are responsible for enteritis necroticans, which was termed Darmbrand when occurring in post-World War II Germany. Darmbrand strains were initially classified as type F because of their exceptional heat resistance but later identified as type C strains. Since only limited information exists regarding Darmbrand strains, this study genetically and phenotypically characterized seven 1940s era Darmbrand-associated strains. Results obtained indicated the following. (i) Five of these Darmbrand isolates belong to type C, carry beta-toxin (cpb) and enterotoxin (cpe) genes on large plasmids, and express both beta-toxin and enterotoxin. The other two isolates arecpe-negative type A. (ii) All seven isolates produce highly heat-resistant spores withD100values (the time that a culture must be kept at 100°C to reduce its viability by 90%) of 7 to 40 min. (iii) All of the isolates surveyed produce the same variant small acid-soluble protein 4 (Ssp4) made by type A food poisoning isolates with a chromosomalcpegene that also produce extremely heat-resistant spores. (iv) The Darmbrand isolates share a genetic background with type A chromosomal-cpe-bearing isolates. Finally, it was shown that both thecpeandcpbgenes can be mobilized in Darmbrand isolates. These results suggest thatC. perfringenstype A and C strains that cause human food-borne illness share a spore heat resistance mechanism that likely favors their survival in temperature-abused food. They also suggest possible evolutionary relationships between Darmbrand strains and type A strains carrying a chromosomalcpegene.

Some Properties of Heat-Resistant and Heat-Sensitive Strains of Clostridium perfringens I. Heat Resistance and Toxigenicity1

1967 ◽  
Vol 93 (1) ◽  
pp. 21-26 ◽  
Author(s):  
Karl F. Weiss ◽  
Dorothy H. Strong
Keyword(s):  
Heat Resistance ◽  
Clostridium Perfringens ◽  
Heat Resistant

Preparation of mango kernel fat stearin-based hard chocolate fats via physical blending and enzymatic interesterification

LWT ◽  
2018 ◽  
Vol 97 ◽  
pp. 308-316 ◽  
Author(s):  
Jun Jin ◽  
Casimir C. Akoh ◽  
Qingzhe Jin ◽  
Xingguo Wang
Keyword(s):  
Enzymatic Interesterification ◽  
Mango Kernel Fat ◽  
Mango Kernel ◽  
Physical Blending

BEHAVIOR OF A HEAT RESISTANT FOOD SPOILAGE SPORE FORMING ANAEROBE INOCULATED INTO SOILS1,2,3

1954 ◽  
Vol 17 (7) ◽  
pp. 207-213
Author(s):  
N. W. Desrosier ◽  
W. B. Esselen ◽  
E. E. Anderson
Keyword(s):  
Heat Resistance ◽  
High Heat ◽  
Food Spoilage ◽  
High Heat Resistance ◽  
Heat Resistant ◽  
Experimental Soil

The heat resistance of putrefactive spore-forming anaerobes isolated from experimental soil plots was relatively low and not significantly influenced by different fertilizer treatments. The spores of Putrefactive Anaerobe No. 3679 retained their high heat resistance when they were inoculated into the test soils and were subsequently recovered several months later.

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