The Influence of Yarn Structure and Processing Conditions on the Laminate Quality of Stampformed Carbon and Thermoplastic Polymer Fiber Commingled Yarns

2004 ◽  
Vol 17 (3) ◽  
pp. 259-283 ◽  
Author(s):  
Urs I. Thomanny ◽  
Paolo Ermanni
Keyword(s):  
Processing Conditions ◽  
Thermoplastic Polymer ◽  
Polymer Fiber ◽  
Yarn Structure ◽  
Commingled Yarns

scholarly journals Hydrothermal treatment of sprout-damaged grain: I. Effects on the technological quality of wheat

1978 ◽  
Vol 50 (3) ◽  
pp. 240-253
Author(s):  
Christina Westermarck-Rosendahl ◽  
Hannu Salovaara
Keyword(s):  
Amylase Activity ◽  
The Other ◽  
Processing Conditions ◽  
Falling Number ◽  
Gluten Quality ◽  
Heat Treated ◽  
Technological Quality ◽  
The One ◽  
Increasing Temperature

Two sprout-damaged wheat lots with the falling number values of 91 and 65 were heat-treated by immersing the grain in water of temperatures of 80, 85, 90 and 100°C, followed by rapid chilling in water. The purpose of the treatment was to suppress the excess a-amylase activity in the outer layers of the kernels. The a-amylase activity following the treatment was measured by the falling number test. The increase in the falling number value was the greater the longer the treatment lasted and the higher the water temperature was. Processing lasting 30 sec at 80, 85, 90 and 100°C increased the falling number value of the one lot from 91 to 105, 117, 133 and 238 and of the other lot from 65 to 69, 70, 98, 163, respectively. As the falling numbers increased the wet gluten content of the samples decreased. These changes had a negative correlation. The gluten quality showed heat damage when the amount of gluten had dropped by about 5 and 2 precentage units in the lots with the falling numbers 91 and 65, respectively. This occurred at processing of the lot of better quality for 70, 20, 13 and 6 sec in the order of increasing temperature. The corresponding durations for the other lot were above 60, 30, 20 and 6 sec. During these treatments the falling number values rose from 91 to 104—129 and from 65 to 70—71. These results were confirmed by farinogram and extensigram determinations and by baking tests. The same processing conditions affected more severely the lot having the better initial quality than the lot with greater sprout damages.

scholarly journals Effect of different processing conditions on the quality of canned sweet corn kernels produced and processed in Senegal

2020 ◽  
Vol 14 (4) ◽  
pp. 102-111
Author(s):  
DIOP NDIAYE Nafissatou ◽  
BASSE DIENG Adjaratou ◽  
L. THOMPSON Thomas
Keyword(s):  
Sweet Corn ◽  
Processing Conditions ◽  
Corn Kernels

scholarly journals The Effect of Twisted Polymer Fiber on Physical and Mechanical Characteristics of Concrete C35

2018 ◽  
Vol 14 (1) ◽  
pp. 126-135
Author(s):  
Reza Mirzaei ◽  
Naser Zarifmoghaddam
Keyword(s):  
Tensile Strength ◽  
Reinforced Concrete ◽  
Modulus Of Elasticity ◽  
Mechanical Characteristics ◽  
Fiber Reinforced Concrete ◽  
Polymer Fiber ◽  
New Materials ◽  
Concrete Mix ◽  
Physical And Mechanical Characteristics

 Concrete as the most used material, is known as an integral part of construction. So far, many studies have been done in the field of improving the quality of concrete that most of them have examined change in concrete mix which is called concrete mix plan. However, the use of additives and also replacing commonly used materials in concrete with new materials always has been noteworthy. In this study, description of tests that have been done on fiber reinforced concrete will be discussed. Also, the condition of concrete mix plan will be discussed. Comparison between results of the tests showed that Forta reinforced concretes have more compressive, flexural and tensile strength and modulus of elasticity than normal and ordinary concretes.Journal of the Institute of Engineering, 2018, 14(1): 126-135 

Effect of processing conditions on the bonding quality of FDM polymer filaments

2008 ◽  
Vol 14 (2) ◽  
pp. 72-80 ◽  
Author(s):  
Q. Sun ◽  
G.M. Rizvi ◽  
C.T. Bellehumeur ◽  
P. Gu
Keyword(s):  
Processing Conditions ◽  
Bonding Quality

The Effects of Friction Stir Welding Parameters on the Characteristics of Banded Structure for Aluminum Alloys

2016 ◽  
Vol 710 ◽  
pp. 155-159
Author(s):  
Mariem Zoghlami ◽  
Mohammad Jahazi ◽  
Victor Songmene
Keyword(s):  
Friction Stir Welding ◽  
Aluminum Alloys ◽  
Process Parameters ◽  
Mechanical Characteristics ◽  
Research Work ◽  
Welding Parameters ◽  
Processing Conditions ◽  
Influence Of Process Parameters ◽  
Friction Stir

Since the invention of the friction stir welding, several studies have been conducted to understand the influence of process parameters on the microstructural, thermal and mechanical characteristics to improve the weld quality. Banded structures better known under the name of "onion rings" are one of phenomena that appear in the microstructure during this process. The welding parameters leading to their appearance as well as their effect on the quality of the joint are still subject to much research with different conclusions. In this context, the objective of this research work is to determine various characteristics of the ‘onion rings’ and correlate them to processing conditions.

scholarly journals Effects of Alternative Ingredients and Processing Conditions on the Quality of Liquid Non-dairy Coffee Creamer: A Review

2022 ◽  
Vol 6 (1) ◽  
pp. 101-113
Author(s):  
Thithiya Thepkamnoet ◽  
Nor Afizah Mustapha ◽  
Wan Zunairah Wan Ibadullah ◽  
Roselina Karim
Keyword(s):  
Processing Conditions ◽  
Alternative Ingredients ◽  
Coffee Creamer

scholarly journals Hygienic conditions of the processing environment and microbial loads of Tra fish (Pangasius hypophthalmus): Trimming step

2021 ◽  
Vol 20 (02) ◽  
pp. 44-50
Author(s):  
Ngoc T. A. Tong
Keyword(s):  
Raw Materials ◽  
Mekong Delta ◽  
Microbial Quality ◽  
Cross Contamination ◽  
Processing Conditions ◽  
E Coli ◽  
Good Manufacturing Practices ◽  
Contact Surfaces ◽  
Coagulase Positive Staphylococci

During the processing of frozen Pangasius hypophthalmus fillets, the microbiological counts depend on the source of raw materials and processing conditions, those impact significantly on the quality of the final product. In particular, trimming is considered a high-risk step of cross-contamination during processing. This study aimed to compare and evaluate the microbial quality at trimming step in four frozen Pangasius processing factories located in the Mekong Delta region. Trimmed Pangasius fillet and contact surfaces samples (i.e., gloves and processing tools) were examined including total mesophilic counts, Coliforms, E. coli and coagulase-positive Staphylococci (Staphylococci coa+). The results showed that total mesophilic counts on trimming Pangasius processed in A, B, C and D plant were 7.1 ± 0.4; 7.5 ± 0.7; 6.7 ± 1.1 and 6.0 ± 0.4 log CFU/g, respectively. Coliforms, E. coli and Staphylococci coa+ on trimmed Pangasius ranged 4.0 - 5.1; 2.1 - 3.7 and 1.8 - 4.2 log CFU/g, respectively. Thus, proper preservation of fillets during processing is suggested. Good manufacturing practices should implement effectively to minimize the risk of cross-contamination for the trimmed fillets.

scholarly journals Effects of equipments and processing conditions on quality of fresh-cut produce

2018 ◽  
Vol 49 (3) ◽  
pp. 139-150
Author(s):  
Francisca Aba Ansah ◽  
Maria Luisa Amodio ◽  
Maria Lucia Valeria De Chiara ◽  
Giancarlo Colelli
Keyword(s):  
Global Market ◽  
Leafy Vegetables ◽  
Future Research ◽  
Processing Conditions ◽  
Minimal Processing ◽  
Wide Range ◽  
Fresh Cut ◽  
Precautionary Measures ◽  
Processed Products

A wide range of fresh conveniently packaged, minimally processed products are available on both local and global market in response to consumer demand for ready to eat food. Majority of these products are leafy vegetables, which are highly susceptible to quality changes during minimal processing operations (trimming, cutting, washing, drying, and packaging). Despite the available precautionary measures for maintaining quality attributes of raw and processed material, quality degradation due to minimally processing is unavoidable, also considering that a peeling, trimming and/or cutting operation is always present except than for baby leaves and small fruits. In addition, other operations as washing and drying are known to cause mechanical stresses and loss of sugars and nutrients. However, the extent to which quality is compromised depends on the produce and on the processing conditions, including equipment and their operational settings. This review aims to describe the main processing operations and equipment used, resuming the available information on their impact on final quality of fresh-cut products over storage, in order to identify areas for future research aiming to the enhancement of product quality

Hygienic Conditions and Microbial Contamination in Six Ewe's-Milk-Processing Plants in Sardinia, Italy

1997 ◽  
Vol 60 (3) ◽  
pp. 283-287 ◽  
Author(s):  
SOFIA COSENTINO ◽  
FRANCESCA PALMAS
Keyword(s):  
Microbial Contamination ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Raw Material ◽  
Processing Conditions ◽  
Technological Parameters ◽  
Milk Processing ◽  
Processing Plants ◽  
Ewe's Milk

In Sardinia, ewe's milk is almost exclusively used for cheese manufacture, and it is usually processed in small dairies which do not have sufficient technical and scientific knowledge for largescale controlled production. This study was carried out to identify the sources of contamination and the kinds of contaminating microorganisms present in six ewe's milk processing plants in Sardinia. Samples were collected during production hours three times over a period of 6 months. Raw milk, heat-treated milk, curd, 30-day-old cheese, lactic culture, rennet, and water used in processing lines were analyzed and the microbial contamination of air and surfaces was evaluated. Total mesophilic aerobic counts, coliforms, Escherichia coli, gram-negative psychrotrophs, Staphylococcus aureus, Salmonella spp., Listeria spp., yeasts, and molds were determined. Our survey confirmed that the production offood of high microbiological quality is strictly dependent on the microbiological quality of the raw material, optimization of the parameters for the heat treatment, water of potable quality, well-defined cleaning and disinfection procedures, and properly hygienic processing conditions. In fact, only plants characterized by raw milk and rennet of acceptable quality, generally clean work surfaces, and low microbial counts in the air of working areas made finished products of high microbiological quality. Standardization of technological parameters and achievement of properly hygienic processing conditions will help minimize the risk of developing food-safety problems, in compliance with public health regulatory requirements. These actions would help guarantee an adequate quality of Sardinian ewe's milk cheeses and might also lead to access to the international market.

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