scholarly journals THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT

2018 ◽  
Vol 3 (4) ◽  
pp. 38-48 ◽  
Author(s):  
Zenon V. Lovkis ◽  
Irina M. Pochitskaya ◽  
Natallia V. Komarova
Keyword(s):  
Heat Treatment ◽  
Color Change ◽  
Heating Temperature ◽  
Ethyl Hexanoate ◽  
Odor Profile ◽  
Color Characteristics ◽  
Treatment Conditions ◽  
Time Period ◽  
Study Results ◽  
Maximum Heating Temperature

The article presents the study results of changes in the odor profile and color characteristics in beef under various heat treatment conditions. More than 120 volatile substances are identified. In samples subjected to short-term and minor heat treatment, 2-methyl-butene and ethyl hexanoate were found in significant amounts. In samples subjected to prolonged roasting at low temperature, as well as in samples subjected to processing at higher temperature for less time period, was found 3,5-dimethyl–4-octanone. Analysis of changes in color characteristics showed that increase in heating temperature results in significant darkening of the samples. The maximum heating temperature of 210 °C had the most significant effect on the color change. After heating for more than 30 minutes, carbonization of the samples occurred. The results indicate that controlling the temperature and duration of heat treatment helps to obtain the finished product of desired color.

INFLUENCE OF HEAT TREATMENT ON AROMA AND COLOR CHARACTERISTICS OF WHEAT BREAD

2021 ◽  
Author(s):  
И.М. ПОЧИЦКАЯ ◽  
Ю.Ф. РОСЛЯКОВ ◽  
В.В. ЛИТВЯК ◽  
Н.В. КОМАРОВА ◽  
Е.И. КОВАЛЕНКО
Keyword(s):  
Heat Treatment ◽  
Color Change ◽  
Consumer Preferences ◽  
Heating Temperature ◽  
Wheat Bread ◽  
Time Interval ◽  
White Bread ◽  
Color Changes ◽  
Color Characteristics ◽  
Essential Contribution

В формировании потребительских предпочтений важная роль отводится внешнему виду и аромату пищевых продуктов. При выпечке хлебобулочных изделий в процессе меланоидинообразования происходит изменение цвета и появление характерного хлебного запаха. Целью работы явилось исследование ароматобразующих веществ и цветовых характеристик белого пшеничного хлеба, подверженного термической обработке. Объектами исследований служили образцы белого пшеничного хлеба, нагревание которых проводили в сушильном шкафу при температурах 90, 120, 150, 180 и 210°С с интервалом в 10 мин на протяжении 2 ч. Исследование летучих компонентов осуществляли методом газовой хроматографии с масс-селективным детектированием. Образцы фиксировали фотоаппаратом Canon EOS 750D. В результате исследований обнаружено более 120 летучих веществ, идентифицировано 76, из них 31 существенно влияет на аромат белого хлеба. В основном это карбонильные соединения и низшие жирные кислоты, а также спирты, сложные эфиры и некоторые серосодержащие соединения. Анализ изменения цветовых характеристик белого пшеничного хлеба показал, что с увеличением температуры нагревания наблюдается значительное потемнение образцов. Если при температуре 90°С происходит еще незначительное изменение цвета, даже после 2-часового воздействия, то при увеличении температуры до 180–210°С цвет образцов хлеба темнеет в первые 10 мин и в последующем меняется незначительно. Таким образом, результаты исследований показали, что температуру и длительность обжарки необходимо оптимизировать для создания наиболее востребованных потребительских свойств продукта. In the formation of consumer preferences FOR food an important role belongs to appearance and aroma. At baking as a result of the melanoid formation process the color changes and typical of bread aroma appears. The purpose of work was studying the aroma-forming substances and color characteristics of the white bread at heat treatment. The objects of the research were samples of white bread heated in a drying oven at temperatures of 90, 120, 150, 180 and 210°C with a time interval of 10 minutes for 2 hours. The volatiles were investigated by gas chromatography with mass-selective detection. The image was recorded on a Canon EOS 750D camera. As a result of the research more than 120 volatile substances were detected, it is identified 76 from which 31 make an essential contribution to aroma of white bread. Basically, these are carbonyl compounds and lower fatty acids, as well as alcohols, esters and some sulfur-containing compounds. An analysis of the change in the color characteristics of white bread showed that with an increase in the heating temperature a significant darkening of the samples is observed. At a temperature of 90°C there is still a slight color change even after a 2-hour exposure to temperature, then as the temperature increases to 180–210°C, the color of the bread samples becomes darker within the first 10 minutes and then changes insignificantly. Thus, the results of research have shown that the temperature and duration of roasting should be optimized to create the most popular consumer properties of the product.

Effects of Heat Treatment on Microstructure Parameters, Mechanical Properties and Cold Resistance of Sparingly Alloyed High-Strength Steel

2021 ◽  
Vol 410 ◽  
pp. 197-202
Author(s):  
Pavel P. Poleckov ◽  
Olga A. Nikitenko ◽  
Alla S. Kuznetsova
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
Cold Resistance ◽  
Heating Temperature ◽  
High Strength ◽  
Steel Microstructure ◽  
Treatment Conditions ◽  
Microstructure Parameters ◽  
Temperature Impact ◽  
Low Temperature Impact Toughness

This study considers the influence of various heat treatment conditions on the change of steel microstructure parameters, mechanical properties and cold resistance at a temperature of-60 °C. The common behavior of these properties is considered depending on the heating temperature used for quenching and subsequent tempering. Based on the obtained results, heat treatment conditions are proposed that provide a combination of a guaranteed yield point σ0.2 ≥600 N/mm2 with a low-temperature impact toughness KCV-60 ≥50 J/cm2 and plasticity δ5 ≥17%. The obtained research results are intended for industrial use at the mill "5000" site of MMK PJSC.

scholarly journals Study on the effect of heat treatment on amethyst color and the cause of coloration

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Renping Cheng ◽  
Ying Guo
Keyword(s):  
Heat Treatment ◽  
Significant Relationship ◽  
Color Change ◽  
Heating Temperature ◽  
Visible Spectrum ◽  
Crystallinity Index ◽  
Color Difference ◽  
Cell Parameters ◽  
Initial Color ◽  
A Charge

Abstract The effect of heat treatment on amethyst color was studied from a new perspective of chromaticity of gemstones and the cause of amethyst coloration was discussed based on the results of X-ray diffraction, ultraviolet–visible spectroscopy. The results show that the amethyst color has no significant relationship with cell parameters but the crystallinity index decreases as temperature rises. The absorption band at 545 nm in the UV–visible spectrum can be related to a charge-transfer transition of Fe3+ and O2−, which has a significant relationship with amethyst lightness and chroma. The color at different temperatures can be divided into three stages: The amethyst stage with temperature below 420 °C, the prasiolite stage with temperature between 420 and 440 °C where the color center is the most unstable, the citrine stage with temperature above 440 °C. The color change degree of heated amethyst is related to its initial color. When the initial color is darker, the color difference of heated amethyst is larger, and the easier it is to change the color after heat treatment. A more appropriate heating temperature to obtain citrine by heating amethyst is about 560 °C.

scholarly journals Color Change of Birch Wood During Thermal Exposure

2017 ◽  
Vol 7 (3) ◽  
pp. 15-21 ◽  
Author(s):  
Михаил Ермоченков ◽  
Mihail Ermochenkov ◽  
Андрей Хроменко ◽  
Andrey Khromenko
Keyword(s):  
Heat Treatment ◽  
Thermal Decomposition ◽  
Thermal Degradation ◽  
Color Change ◽  
Thermal Exposure ◽  
Thermal Modification ◽  
Birch Wood ◽  
Color Characteristics ◽  
Physical And Chemical ◽  
Kinetics Of

Heat treatment is widely used to improve the properties of wood. Such processes include drying and thermal modification. Thermal modification is heating wood without oxygen, accompanied by heat destruction. Thermally modified wood can be used as structural and finishing materials. This puts the task of determining its thermal and physical, physical and chemical, biological, and ornamental properties and their change during heat treatment. The article presents the results of experimental and computational studies of color characteristics of the wood of birch, their change in the process of thermal modification. Thermal decomposition is a complicated multi-stage physical and chemical process. Thermal decomposition of material causes changes in its composition, structure, accompanied by alterations of its properties. Wood can be considered as a multicomponent composite material, consisting of hemicellulose, cellulose, lignin and other components. Each component decomposes in the temperature range that causes the multistage process of thermal degradation. The degree of thermal degradation of the material is determined by the kinetics of occurrence of each stage and the degree of its perfection. Thermal decomposition kinetics of wood can be determined by the results of thermal and gravimetric experiments. In the article the model of determining the color characteristics of wood as a function of the degree of completion of individual stages of thermal degradation is suggested. Model of decomposition of color for RGB components is used for identifying. Color identification of the samples of original birch wood in RGB coordinates was performed. The parameters of thermal effects, allowing to obtain wood with given degree of thermal decomposition are defined. Heat treatment of samples and identification of their color is made. The dependence of RGB parameters from time and intensity of heat treatment is studied. Empirical relations to determine the identifying characteristics of color, as a function of the degree of completion of stages of thermal destruction, in RGB and LAB systems are obtained in explicit form.

scholarly journals Influence of Heat Treatment Process on the Acceptability of Pasteurized Beetroot

2014 ◽  
Vol 9 (1-2) ◽  
Author(s):  
Dragan P Vujadinović ◽  
Božana V Odžaković ◽  
Radoslav D Grujić ◽  
Milija Perić
Keyword(s):  
Heat Treatment ◽  
Treatment Process ◽  
Color Change ◽  
Heat Treatment Process ◽  
Optimal Conditions ◽  
Optimum Time ◽  
Treatment Conditions ◽  
Heat Treated ◽  
Treatment Procedures ◽  
Temperature Time

Abstract: A heat-treated beet is defined as a food that is subject to a temperature, high enough to destroy microorganisms and to preserve all the nutrients. The aim of the study presented in this paper was to investigate the effect by cooking on the properties of heat threated beetroot in the temperature range between 75 °C and 115 °C during the 40, 50 and 60 minutes of cooking. In order to determine the optimal conditions for the implementation of various heat treatment procedures consequently, was followed the influence of heat treatment conditions (temperature/time) on the composition, rheological properties, pH, color change (L*, a*, b*) and sensory characteristics during the development of the “pasteurized/sterilized” beet product. This study has shown that the optimum time and temperature for processing of beetroot is 105 °C at 50 minutes. Samples of beetroot, processed under these conditions had the best softness, the most acceptable taste and color (sensory and instrumentally determined).

scholarly journals Effects of UV light irradiation on color changes in thermally modified rubber wood based on FTIR

BioResources ◽  
2020 ◽  
Vol 15 (3) ◽  
pp. 5179-5197
Author(s):  
Xiaowen Li ◽  
Tongtong Li ◽  
Guanjun Li ◽  
Min Li ◽  
Quanji Lu ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Color Change ◽  
Uv Light ◽  
Untreated Wood ◽  
Transformation Process ◽  
Carbonyl Groups ◽  
Chemical Changes ◽  
Color Changes ◽  
Rubber Wood ◽  
Treatment Conditions

To evaluate the effects of chemical changes during thermal modification on the resistance of wood against photodegradation, heat-treated specimens of rubber wood (Hevea brasiliensis) were exposed to ultraviolet light for 384 h. The color changes in the exposed wood surfaces were analyzed using a colorimeter; the chemical changes were monitored using Fourier-transform infrared spectroscopy (FTIR). The photoweathering performances of rubber wood treated at 155 °C for 2 h, 155 °C for 6 h, and 185 °C for 2 h were similar to that of untreated wood, as the lignin did not undergo profound chemical transformation under mild modification conditions. However, compared to untreated rubber wood, the photoaging performances of rubber wood treated at 185 °C for 6 h and 215 °C for 2 h were notably changed. The transformation process was confirmed by FTIR. A good linear relationship between color change and lignin degradation was observed after mild, but not severe, heat treatment. The concentration of carbonyl groups in the wood specimens generally increased during photoaging, although not all samples showed a good correlation between color change and the concentration of carbonyl groups. Only the photochromic performance of wood changed notably when lignin was extensively modified under severe heat-treatment conditions.

scholarly journals Studies on some of mechanical properties of SS304L material under different heat treatment conditions

2021 ◽  
Vol 7 (4) ◽  
pp. 49-67
Author(s):  
Nhuan Hoang ◽  
Thuc Phuong Nguyen Thi ◽  
Xuan Thi Hoang ◽  
Xuan Vinh Tran ◽  
Thi Tuyen Hoang
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
Tensile Strength ◽  
Stainless Steel ◽  
Power Plants ◽  
Sigma Phase ◽  
Heating Temperature ◽  
Radiation Environment ◽  
Necessary Condition ◽  
Treatment Conditions

In the PWR pressure water reactor (PWR), stainless steel is used in many important parts in both primary and secondary water circuits. There are not enough necessary condition to experiment in extremly conditons of nuclear reactor, such as high temperature, high pressure in radiation environment in Vietnam. Therefore, in order to study the world's technology for evaluating metal materials, it is necessary to have basic research on SS304 stainless steel objects. This study deals with SS304L stainless steel, which is low carbon steel used in nuclear power plants. The material used in this work was stainless steel 304 with low C content (SS304L). AISI stainless steel 304L plates were cut by wire-cutting machine into standard specimens and then heat-treated under different conditions. Finally, the post-treated specimens were tested by Rockwell hardness tester, tensile strength tester, and Charpy impact tester to verify the mechanical properties. The results showed that when heating the specimens in the range of 300÷900oC, cooling in the furnace to the room temperature, the value of hardness changed insignificantly. When increasing heating temperature, the yield strength and ultimate tensile strength values of the specimens decreased while the relative elongation values were almost unchanged. It means that under tested heat treatment conditions, the higher the heating temperature is, the worse mechanical properties are. The reason for this might be the appearance of the brittle sigma phase. Heat treatment results of SS304 specimens with the normalizing conditions at 900oC also shows the possibility to remove the sigma phase in the steel composition.

Stiffness Tuning of NiTi Implants Through Aging

2016 ◽  
Author(s):  
Narges Shayesteh Moghaddam ◽  
Amirhesam Amerinatanzi ◽  
Soheil Saedi ◽  
Ali Sadi Turabi ◽  
Haluk Karaca ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Cortical Bone ◽  
Stress Shielding ◽  
Thermal Treatments ◽  
Metallic Implants ◽  
Treatment Conditions ◽  
Time Period ◽  
Aging Conditions ◽  
Superelastic Behavior ◽  
Low Stiffness

NiTi alloys are interesting materials for biomedical implants since they offer unique characteristics such as superelastic behavior, low stiffness (I.e., modulus of elasticity) close to that of the cortical bone, and shock absorption. Thermal treatments are the most common and practical ways to improve the superelasticity of these alloys. In addition to the superelastic behavior of the metallic implants, it is important for the implants to have a stiffness similar to that of cortical bone in order to reduce the risk of failure caused by stress shielding. The cortical bone has a stiffness ranging from 12 to 31 GPa for different patients (e.g., sex, age, mechanical behavior of bone) and various bone locations (e.g., jaw implant, hip implant), while the untreated Ni-rich NiTi has the stiffness equal to 41.37 GPa. One recently used technique to lower the stiffness of NiTi implant is to introduce porosity into the implant. The major problem associated with the imposed porosity is stress concentration on the pore walls and the subsequent implant failure. In this work, the purpose is to tune the stiffness via changing the post-heat treatment conditions, i.e., aging time and aging temperature. In this study, several bulk specimens of Ni-rich NiTi (SLM Ni50.8Ti49.2) were additively manufactured using selective laser melting (SLM) technique. The samples were solution annealed (950 °C, 5.5 h) and subsequently water quenched to provide equilibrium state in the samples. Subsequently, different aging conditions (350 °C and 450 °C for 5 to 18 hours) were applied to the samples. Mechanical testing (compression) was conducted on the samples and the stiffness of each sample was defined to investigate the effect of aging on the stiffness. Our results indicate that the range of 29.9 to 43.7 GPa for stiffness can be achieved through the implant via different time period and temperatures for aging. The modulus of 43.7 GPa is attributed to 10 hours heat treatment under 450 °C and the modulus of 29.9 GPa is attributed to 18 hours heat treatment under 350 °C.

EFFECTS OF HEAT TREATMENT ON BLUE SAPPHIRES AS MONITORED BY ESR SPECTROSCOPY

2005 ◽  
Vol 19 (20) ◽  
pp. 3273-3284 ◽  
Author(s):  
N. UDOMKAN ◽  
P. LIMSUWAN ◽  
P. WINOTAI ◽  
S. MEEJOO
Keyword(s):  
Heat Treatment ◽  
Color Change ◽  
Heating Temperature ◽  
Lattice Parameter ◽  
Blue Color ◽  
Corundum Structure ◽  
Optimal Heat Treatment ◽  
Monoclinic Distortion ◽  
A Charge ◽  
Optimal Heating

We report effects of heat treatments on physical properties and finding optimal heating condition to add value to Thai blue sapphires. The color of sapphire arises from the presence of trace 3d-transition ions in its crystal lattice. For blue sapphire, the color is due to a charge transfer mechanism between Fe 2+ and Ti 4+ ions. However, iron may adopt both Fe 3+ and Fe 2+ due to oxygen vacancies. Fe 3+ and Fe 2+ yield sapphire yellow and green colors, respectively. Therefore, we have to convert as many as possible of Fe 3+ to Fe 2+ by heating the blue sapphire in N 2 atmosphere for 12 h. Experimental results reveal that the ratio of lattice parameter c/a increases with the heating temperature and reaches maximum at 1700°C, which can be caused by displacement of Fe 3+ ions or more Fe 3+ ions being converted to Fe 2+. ESR signals show that the number of Fe 3+ ions decreases roughly linearly with the heating temperature. The intense sky blue color was achieved after the 1500°C heat treatment, having the [Formula: see text] ratio ~0.78. The optimal heat treatment should therefore be at 1500°C in flowing N 2 atmosphere for Thai blue sapphires which yield intense sky blue color and good crystal clarity. The blue sapphires exhibited good clarity but light sky blue due to the increase in lightness after the treatment at 1700°C. A monoclinic distortion of the corundum structure has been found to start at the 1600°C treatment by ESR spectrometer. This is also clearly evident from low angle shifts of XRD peaks after heating at 1700°C. We can therefore conclude that the color change of Thai blue sapphires arises from the conversion of Fe 3+ to Fe 2+ and thus the change in crystal field. The monoclinic distortion of the crystal structure may also play an important role in coloring the sapphires after the heat treatment at 1600–1700°C.

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