The effect of temperature on sensory quality, chemical composition and growth of carrots (Daucus carotaL.) I. Constant diurnal temperature

1998 ◽  
Vol 73 (2) ◽  
pp. 275-288 ◽  
Author(s):  
Hans J. Rosenfeld ◽  
Ragnar T. Samuelsen ◽  
Per Lea
Keyword(s):  
Chemical Composition ◽  
Sensory Quality ◽  
Effect Of Temperature ◽  
Diurnal Temperature

scholarly journals The effect of temperature and time of baking to sensory quality of banana-based food bars

2021 ◽  
Vol 672 (1) ◽  
pp. 012058
Author(s):  
T Rahman ◽  
R Luthfiyanti ◽  
A C Iwansyah ◽  
N A Choiriyah ◽  
D Ishartani ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Effect Of Temperature

scholarly journals Desamerization of Bitter Jam: Biochemical and Sensory Quality

2018 ◽  
Vol 2018 ◽  
pp. 1-13
Author(s):  
Samira Lagha-Benamrouche ◽  
Terkia Benaissa ◽  
Rezki Sadoudi
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Bioactive Compound ◽  
Antioxidant Potential ◽  
Antioxidant Compounds ◽  
Bitter Orange ◽  
Sensorial Quality

This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet. Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams.

Scaling Behavior of Superheater Tube Alloys in ASME High Temperature Steam Research Tests at 1100–1500 F

1962 ◽  
Vol 84 (3) ◽  
pp. 223-257 ◽  
Author(s):  
F. Eberle ◽  
C. H. Anderson
Keyword(s):  
High Temperature ◽  
Chemical Composition ◽  
Thermal Shock ◽  
Thermal Shock Resistance ◽  
Scaling Behavior ◽  
Effect Of Temperature ◽  
Relative Resistance ◽  
Superheater Tube ◽  
Shock Resistance ◽  
High Temperature Steam

The scales formed on seven ferritic and ten austenitic types of commercial tubing presently in use and of potential future use for superheater service were examined after 6, 12, and 18 months’ exposure to air and to flowing steam of 2000 psi at temperatures of 1100, 1200, 1350, and 1500 F. The effect of temperature and time of exposure on the adherence, thermal-shock resistance, thickness, structure, and chemical composition of the scales was investigated and the relative resistance to scaling of the various alloys evaluated.

scholarly journals Effect of Temperature on Corrosion Resistance of Layered Double Hydroxides Conversion Coatings on Magnesium Alloys Based on a Closed-Cycle System

Metals ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 1658
Author(s):  
Xiaochen Zhang ◽  
Zhijuan Yin ◽  
Bateer Buhe ◽  
Jiajie Wang ◽  
Lin Mao ◽  
...  
Keyword(s):  
Corrosion Resistance ◽  
Chemical Composition ◽  
Photoelectron Spectroscopy ◽  
Conversion Coating ◽  
Effect Of Temperature ◽  
Conversion Coatings ◽  
Closed Cycle ◽  
Cycle System ◽  
Double Hydroxide ◽  
Double Hydroxides

The effect of temperature on the corrosion resistance of layered double hydroxide (LDH) conversion coatings on AZ91D magnesium alloy, based on a closed-cycle system, was investigated. Scanning electron microscopy (SEM), photoelectron spectroscopy (XPS), and X-ray diffractometry (GAXRD) were used to study the surface morphology, chemical composition, and phase composition of the conversion coating. The corrosion resistance of the LDH conversion coating was determined through electropotentiometric polarisation curve and hydrogen evolution and immersion tests. The results showed that the conversion coating has the highest density and a more uniform, complete, and effective corrosion resistance at 50 °C. The chemical composition of the LDH conversion coating mainly comprises C, O, Mg, and Al, and the main phase is Mg6Al2(OH)16CO3·4H2O.

scholarly journals Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef

2018 ◽  
Vol 6 (2) ◽  
pp. 552-565 ◽  
Author(s):  
Eunice Akello Mewa ◽  
Michael Wandayi Okoth ◽  
Catherine Nkirote Kunyanga ◽  
Musa Njue Rugiri
Keyword(s):  
Thin Layer ◽  
Sensory Quality ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effect Of Temperature ◽  
Slice Thickness ◽  
Drying Time ◽  
Drying Characteristics ◽  
Thin Layer Drying

The objective of the present study was to determine the drying kinetics, moisture diffusivity and sensory quality of convective air dried beef. The effect of temperature of drying (30-60°C) and thickness of samples (2.5-10 mm) on the convective thin-layer drying kinetics of beefdried in a cabinet dryer was evaluated. Five semi-theoretical models were fit to the drying experimentaldata with the aim of predicting drying characteristics of beef and fitting quality of models determined using the standard error of estimate (SEE)and coefficient of determination (R2). Determination ofeffective moisture diffusivity (Deff) from the experimental drying datawas done and sensory quality of the optimized dried cooked and uncookedbeef samplesevaluated. Drying time and rate of drying increased with an increasing temperature but decreased with increased slice thickness. However, there was overlapping of drying curves at 40-50°C. Among the selected models, Page model gave the best prediction of beef drying characteristics. Effective moisture diffusivity (Deff) ranged between 4.2337 x 10-11 and 5.5899 x 10-10 m2/s, increasing with an increase in air temperature and beef slice thickness.Of all the sensory parameters evaluated, texture was the only attribute that gave significantly different (P > 0.05) scores between the cooked and uncooked dried beef samples.

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