Reduction of hardseededness in mungbean by short duration high temperature treatment

1992 ◽  
Vol 32 (4) ◽  
pp. 483 ◽  
Author(s):  
BC Imrie
Keyword(s):  
Heat Treatment ◽  
High Temperature ◽  
Short Duration ◽  
Vigna Radiata ◽  
Pilot Trial ◽  
Rotating Cylinder ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Hot Plate ◽  
Hard Seeds

Seeds of 2 lines of mungbean (Vigna radiata), soft-seeded cv. Berken and HS23 with 34% hard seeds, were agitated on a hot plate to determine the effects of temperatures up to 200�C on hardseededness, germination and seed variability. The results of this experiment, combined with a pilot trial using a heated rotating cylinder, showed that the temperature of 175�C for 30 s was the optimum treatment to produce seeds suitable for sprouting. This heat treatment reduced hardseededness from 34 to 1%, increased germination from 64 to 96%, and did not increase the percentage of dead seeds.

A modified ultra high temperature treatment for reducing microbial lipolysis in stored milk

1987 ◽  
Vol 54 (2) ◽  
pp. 275-282 ◽  
Author(s):  
Anthony R. Bucky ◽  
Patrick R. Hayes ◽  
David S. Robinson
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
High Temperature ◽  
Free Fatty Acids ◽  
Storage Period ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Viable Cells ◽  
Whole Milk ◽  
Ultra High Temperature

SummaryCultures ofPseudomonasP46 grown in whole milk to contain ∼ 2 × 107or 1 × 108viable cells ml−1before ultra high temperature (UHT) treatment (140°C for 5 s) demonstrated near linear increases in the concentration of short-chain free fatty acids (FFA) during storage at 20°C. However with 5 × 106cells ml−1before UHT heat treatment there was no detectable increase in these FFA levels over a 6-month storage period. A novel heat treatment (140°C for 5 s followed by 60°C for 5 min) reduced the rate of production of volatile FFA to < 10% of the rates achieved after the normal UHT treatment.

Effects of High Temperature Treatment on Thermal Cyclic Behavior of Thermal Barrier Coatings

2013 ◽  
Vol 591 ◽  
pp. 185-189
Author(s):  
Dong Bo Zhang
Keyword(s):  
Heat Treatment ◽  
High Temperature ◽  
Thermal Barrier Coatings ◽  
Turbine Blades ◽  
Temperature Treatment ◽  
Cyclic Behavior ◽  
High Temperature Treatment ◽  
Thermal Barrier ◽  
Air Cooling ◽  
Barrier Coatings

Ni3Al based alloy IC10 has been developed for turbine blades and vanes of advanced aero-engines and other high temperature structural components. Conventional two-layered structure thermal barrier coatings (TBCs) were produced by EB-PVD onto Ni-based superalloy. The thickness of bond coat and top coat was approximately 60μm and 120μm, respectively. After thermal barrier coatings were produced, it was heated at 1523K for 2hs, 6hs, 14hs and 20hs under 1×10-2Pa, respectively. After heat treatment was done, the thermal cyclic test was carried out by exposure to air at 1373K for 0.5h, and then cooled to room temperature within 5 minutes by forced air cooling. Scanning electron microscopy (SEM) was employed to study the microstructure of the coatings. After thermal cycled in air at 1373K for TBCs without heat treatment at 1523K, its lifetime is about 810 hours. After 760hs thermal cycles, the spallation occurred on the TBCs that the heat treatment was treated at 1523K for 2hs. The lifetime of TBCs, which the heat treatment was treated at 1523K for 6hs, was 710hs. The lifetime of TBCs, which the heat treatment was treated at 1523K for 14hs and 20hs, was 600hs and 560hs, respectively. The results showed that, with the increasing of the time of heat treatment, the weight gain increased evidently during thermal cycled. The results showed that heat treatment at 1523K affect the lifetime of TBCs during thermal cyclic evidently.

Enhanced inactivation of bacterial lipases and proteinases in whole milk by a modified ultra high temperature treatment

1988 ◽  
Vol 55 (3) ◽  
pp. 373-380 ◽  
Author(s):  
Anthony R. Bucky ◽  
Patrick R. Hayes ◽  
David S. Robinson
Keyword(s):  
Heat Treatment ◽  
High Temperature ◽  
Raw Milk ◽  
Temperature Treatment ◽  
Heat Treatments ◽  
High Temperature Treatment ◽  
Amino Groups ◽  
Whole Milk ◽  
Viable Bacteria ◽  
Ultra High Temperature

SummaryCultures ofPseudomonasspp. strains P10, P12 and P15 grown in whole milk which contained ∼ 1 × 108viable bacteria ml−1demonstrated near linear increases in the concentration of short-chain free fatty acids and trichloroacetic acid soluble free amino groups at 20 °C, following either ultra high temperature (UHT) treatment (140 °C for 5 s) or dual heat treatments (140 °C followed by either 57, 60 or 65 °C). The dual heat treatments reduced the rates of lipolysis and proteolysis compared to the UHT treatment by up to 25-fold. The dual heat treatment utilizing 60 °C for 5 min also effectively limited both lipase and proteinase activities in raw milk culture samples which had contained either 6 × 106, 5 × 107or 1 × 108viable bacteria ml−1. In this system enzyme activities were reduced by up to 10-fold following dual heat treatment compared to UHT treatment alone.

Effect of pH on the formation of deposit from milk on heated surfaces during ultra high temperature processing

1986 ◽  
Vol 53 (1) ◽  
pp. 75-87 ◽  
Author(s):  
Paul J. Skudder ◽  
Brian E. Brooker ◽  
Andrew D. Bonsey ◽  
Norman R. Alvarez-Guerrero
Keyword(s):  
Heat Treatment ◽  
High Temperature ◽  
Skim Milk ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
High Concentration ◽  
Deposit Formation ◽  
Effect Of Ph ◽  
Whole Milk ◽  
Ultra High Temperature

SUMMARYInvestigation of the effect of pH on the formation of deposit from milk during ultra high temperature treatment using a plate-type plant showed that deposit formation was greatly increased when the pH of whole milk was reduced to 6·54, irrespective of whether the adjustment was made through the addition of HCl or lactic acid. Most of the increase in deposition took place in the higher temperature sections of the plant. Conversely, an increase in milk pH to 6·8 using NaOH resulted in considerably less deposit being formed during heat treatment. Reducing the pH of whole milk increased the deposition of both protein and fat, but reduced the deposition of minerals. Despite very high concentration of fat in the deposits, it is unlikely that fatper sewas responsible for increased deposit formation. Deposition also increased when the pH of skim milk was reduced to 6·51 before processing. Electron micrographs of the milks after heat treatment indicated that pH reductions caused the formation of large aggregates containing casein micelles during heating. Fat globules were also present in aggregates formed in whole milk with reduced pH. Slight reductions in the pH of milk before processing appear to enable the pH during heat treatment to fall below a critical value at which coagulation of milk takes place at the heated surfaces.

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