scholarly journals Thawing process calculation of egg ingredients particles in minced meat

2019 ◽  
Vol 4 (4) ◽  
pp. 28-32
Author(s):  
V. P. Agafonychev ◽  
V. N. Makhonina
Keyword(s):  
Heat Treatment ◽  
Poultry Meat ◽  
Energy Balance Method ◽  
Egg Products ◽  
Liquid Part ◽  
Before And After ◽  
Thawing Process ◽  
Minced Meat ◽  
Process Calculation ◽  
Particle Weight

Sausages from poultry meat are present on the domestic market. In this regard, the problem of improving the competitiveness of these products is urgent. One way to solve this problem is to replace part of the raw meat in the minced meat for sausages with chicken egg products (pasteurized liquid egg, egg white, yolk). Using egg products as ingredients of minced meat will help stabilize minced meat for sausages before and after heat treatment, increase the nutritional value of the finished product, and reduce its cost. However, currently, the mass fraction of egg ingredients in meat and egg products formulations does not exceed 5–10 %. This is due to the appearance of a specific taste, if it is exceeded, and because it is impossible to obtain a pattern of egg fragments in the section of the finished products, if necessary. This fact restricts the use of egg products as ingredients of meat and egg products. A technological method to eliminate these problems is freezing egg ingredients before adding to minced meat. In order to control the application of this method, the mechanism of changes in frozen egg ingredients during the preparation and heat treatment of minced meat for sausages is revealed. It was found that at the stage of minced meat mixing, the liquid part of the egg ingredients resulting from the thawing of frozen particles surface mixes with meat ingredients. Moreover, when unmoved relative to the surrounding minced meat, the frozen particles of egg ingredients are caught by the minced meat, and then locally coagulate in the process of meat and egg product heat treatment. The weight of the liquid phase resulting from the thawing of frozen egg ingredient particle and the weight of its remaining local part depend on the duration of the minced meat mixing process, its temperature and particle weight. Based on the knowledge about this mechanism, analytical equations are obtained using the energy balance method. They describe the duration of egg ingredients thawing in meat and egg products depending on the particle weight and the temperature of minced meat. The experimental data of the authors are used as a basis for calculating the process of egg ingredients thawing. The proposed calculation method will allow purposeful controlling the process of change in frozen egg ingredients aggregative state in minced meat for sausages, under production conditions.

The Precipitation of Si in AlCuSi Thin Films

1973 ◽  
Vol 31 ◽  
pp. 34-35 ◽  
Author(s):  
R. M. Anderson
Keyword(s):  
Electron Microscopy ◽  
Thin Films ◽  
Heat Treatment ◽  
Solid Solution ◽  
Integrated Circuit ◽  
Copper Film ◽  
Solution Concentration ◽  
X Ray ◽  
Silicon Thin Films ◽  
Before And After

Aluminum-copper-silicon thin films have been considered as an interconnection metallurgy for integrated circuit applications. Various schemes have been proposed to incorporate small percent-ages of silicon into films that typically contain two to five percent copper. We undertook a study of the total effect of silicon on the aluminum copper film as revealed by transmission electron microscopy, scanning electron microscopy, x-ray diffraction and ion microprobe techniques as a function of the various deposition methods.X-ray investigations noted a change in solid solution concentration as a function of Si content before and after heat-treatment. The amount of solid solution in the Al increased with heat-treatment for films with ≥2% silicon and decreased for films <2% silicon.

Study of fine structure of cold-deformed steel 20 before and after prerecrystallization heat treatment

2015 ◽  
Vol 0 (1) ◽  
Author(s):  
Oleksandr M. Dubovyi ◽  
Oleksandr V. Chechel ◽  
Oleksandr O. Zhdanov
Keyword(s):  
Heat Treatment ◽  
Fine Structure ◽  
Before And After ◽  
Steel 20

Influence of the Zinc Sublayer Method Production and Heat Treatment on the Microhardness of the Composite Ni-Al2O3 Coating Deposited on the 5754 Aluminium Alloy

2014 ◽  
Vol 59 (1) ◽  
pp. 355-358
Author(s):  
M. Karaś ◽  
M. Nowak ◽  
M. Opyrchał ◽  
M. Bigaj ◽  
A. Najder
Keyword(s):  
Heat Treatment ◽  
Aluminium Alloy ◽  
Thermal Shock ◽  
Nickel Coating ◽  
Nickel Sulphate ◽  
Al2o3 Coating ◽  
Nickel Coatings ◽  
Watts Bath ◽  
Before And After ◽  
Zinc Interlayer

Abstract In this study, the effect of zinc interlayer on the adhesion of nickel coatings reinforced with micrometric Al2O3 particles was examined. Nickel coating was applied by electroplating on EN AW - 5754 aluminium alloy using Watts bath at a concentration of 150 g/l of nickel sulphate with the addition of 50 g/l of Al2O3. The influence of zinc intermediate coating deposited in single, double and triple layers on the adhesion of nickel coating to aluminium substrate was also studied. The adhesion was measured by the thermal shock technique in accordance with PN-EN ISO 2819. The microhardness of nickel coating before and after heat treatment was additionally tested. It was observed that the number of zinc interlayers applied does not significantly affect the adhesion of nickel which is determined by thermal shock. No defect that occurs after the test, such as delamination, blistering or peeling of the coating was registered. Microhardness of the nickel coatings depends on the heat treatment and the amount of zinc in the interlayer. For both single and double zinc interlayer, the microhardness of the nickel coating containing Al2O3 particles increased after heat treatment, but decreased when a triple zinc interlayer was applied.

scholarly journals The Interface Zone of Explosively Welded Titanium/Steel after Short-Term Heat Treatment

2021 ◽  
Author(s):  
Marcin Szmul ◽  
Katarzyna Stan-Glowinska ◽  
Marta Janusz-Skuza ◽  
Agnieszka Bigos ◽  
Andrzej Chudzio ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Intermetallic Phase ◽  
Welding Process ◽  
Carbon Diffusion ◽  
Sharp Interface ◽  
High Plasticity ◽  
Interface Zone ◽  
Before And After ◽  
Wavy Interface ◽  
The Waves

AbstractThis work presents a detailed description of a bonding zone of explosively welded Ti/steel clads subjected to stress relief annealing, applied in order to improve the plasticity of the final product. The typical joint formed by the welding process possesses a characteristic wavy interface with melted regions observed mainly at the crest regions of waves. The interface of Ti/steel clads before and after annealing was previously investigated mostly in respect to the melted regions. Here, a sharp interface between the waves was analyzed in detail. The obtained results indicate that the microstructure of a transition zone of that area is different along the width. After the heat treatment at 600 °C for 1.5 hours, titanium carbide (TiC) together with α-Fe phase forms at the interface in local areas of relatively wide interlayer (~ 1 µm), while for most of the sharp interface, a much thinner zone up to about 400 nm, formed by four sublayers containing intermetallic phase and carbides, is present. This confirms that carbon diffusion induced by applied heat treatment significantly influences the final microstructure of the Ti/steel interface zone. Side bending tests confirmed high plasticity of welds after applied heat treatment; however, the microhardness measurements indicated that the strengthening of the steel in the vicinity of the interface had not been removed completely.

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

scholarly journals High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1754
Author(s):  
Anlaug Ådland Hansen ◽  
Solveig Langsrud ◽  
Ingunn Berget ◽  
Mari Øvrum Gaarder ◽  
Birgitte Moen
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Atlantic Cod ◽  
Bacterial Load ◽  
Modified Atmosphere Packaging ◽  
Volatile Components ◽  
Spoilage Bacteria ◽  
Before And After ◽  
Thawing Process ◽  
Short Time

Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium, whereas industrially produced fillets had higher bacterial loads and diversity (Pseudomonas, Arthrobacter, Psychrobacter, Shewanella). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60%CO2/40%O2 or 60%CO2/40%N2) inhibited the growth of important spoilage bacteria (Photobacterium, Shewanella, Pseudomonas) and allowed the growth of Carnobacterium/Carnobacteriaceae and Acinetobacter. Despite being dominated by Photobacterium, fresh fillets stored in MAP 60%CO2/40%N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60%CO2/40%O2 (dominated by Carnobacterium/Carnobacteriaceae). Carnobacterium spp. or other members of Carnobacteriaceae may therefore be potential spoilage organisms in cod when other spoilage bacteria are reduced or inhibited.

Microstructure and Mechanical Properties of Ti-6Al-4V Manufactured by SLM

2015 ◽  
Vol 651-653 ◽  
pp. 677-682 ◽  
Author(s):  
Anatoliy Popovich ◽  
Vadim Sufiiarov ◽  
Evgenii Borisov ◽  
Igor Polozov
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
Phase Composition ◽  
Mechanical Behavior ◽  
Ductile Fracture ◽  
Elevated Temperatures ◽  
Initial Material ◽  
Laser Melting ◽  
Microstructure And Mechanical Properties ◽  
Before And After

The article presents results of a study of phase composition and microstructure of initial material and samples obtained by selective laser melting of titanium-based alloy, as well as samples after heat treatment. The effect of heat treatment on microstructure and mechanical properties of specimens was shown. It was studied mechanical behavior of manufactured specimens before and after heat treatment at room and elevated temperatures as well. The heat treatment allows obtaining sufficient mechanical properties of material at room and elevated temperatures such as increase in ductility of material. The fractography of samples showed that they feature ductile fracture with brittle elements.

Modification of Hydrogen Zeolite with CeO2 and its Catalysis Application for Preparing Aspirin

2014 ◽  
Vol 809-810 ◽  
pp. 884-889
Author(s):  
Zhen Tan ◽  
Hui Ying Chen ◽  
Bi Hao Lan ◽  
Xiang Wen Tong ◽  
Xiao Mei Ba
Keyword(s):  
Heat Treatment ◽  
Calcination Temperature ◽  
Catalytic Efficiency ◽  
Optimal Conditions ◽  
Calcination Time ◽  
Zeolite Framework ◽  
High Efficient ◽  
Zeolite Particle ◽  
Before And After ◽  
Impregnation Temperature

Hydrogen zeolite was modified with CeO2 by impregnation - filtration - heat treatment. Hydrogen-zeolite samples before and after modification were characterized by XRD and SEM. The catalytic efficiency of modified hydrogen-zeolite was investigated. Such modification conditions were explored: as the CeO2 percentage, calcination temperature, calcination time, impregnation temperature. The results show that the optimal CeO2 percentage is 0.5%, calcination temperature is 600°C, calcination time is 2h, impregnation temperature is 75°C. The aspirin yield reaches 78.3% under the optimal conditions, compared with that (64.8%) catalyzed by sulfuric acid and that (70.4%) catalyzed by unmodified zeolite. XRD, SEM characterizations show that Ce ions can be doped into the zeolite framework. And the modification makes the zeolite particle size become smaller, which is reduced to 50.5nm from 56.76nm. A high efficient and eco-enviromently catalyst was got by modification.

The Phase Analysis of Panzhihua Vanadic Titanomagnetite Ore before and after Heat Treatment

2013 ◽  
Vol 807-809 ◽  
pp. 2110-2114
Author(s):  
Shu Quan Wan ◽  
De Jun Lan ◽  
Hong Bo Han ◽  
Cai Long Zhou
Keyword(s):  
Heat Treatment ◽  
Phase Analysis ◽  
Room Temperature ◽  
Before And After

The phases of Panzhihua vanadic titanomagnetite ore were studied by using XRF and XRD. XRF results show that the original ore mainly contain the elements, Fe, Ti, Si, Ca, Al, S, Mg, P, Mn, V and etc. XRD results show that the main substances in original ore were Fe3O4 and FeTiO3, and the minor phases cannot be clearly studied by XRD. After heat treatment for 10h at 573K in atmospheric ambient, the phases of the ore have been slightly changed. And after heat treatment for 10h at 1073K in atmospheric ambient, then cooled for 48h to room temperature, the main phases of the ore have almost been changed to Fe2O3 and Fe2TiO5.

Exoelectron emission from unexcited metallic glasses Fe78B13Si9 during heat treatment

1992 ◽  
Vol 7 (6) ◽  
pp. 1396-1399 ◽  
Author(s):  
Yoshihisa Watanabe ◽  
Tadayoshi Kubozoe ◽  
Yoshikazu Nakamura
Keyword(s):  
Heat Treatment ◽  
Metallic Glasses ◽  
High Vacuum ◽  
Ultra High Vacuum ◽  
Exoelectron Emission ◽  
Radiation Chemical ◽  
Temperature Range ◽  
High Vacuum Condition ◽  
Before And After ◽  
Ultra High Vacuum Condition

Exoelectron emission from the surface of unexcited metallic glasses Fe78B13Si9 during heat treatment has been studied under ultra high vacuum condition. In the first heating cycle, exoelectrons are emitted from the as-cast ribbon in the temperature range from approximately 423 K to 773 K (150 °C to 500 °C), although the surface of the specimen is not excited by ionizing radiation, chemical processes, or mechanical treatments prior to measurements. In the second and subsequent heating cycles, however, there is no anomalous emission observed in the same temperature range. In order to elucidate the mechanism of emission, the surface of the specimen is observed by the atomic force microscope (AFM) before and after measurements. In the AFM image, many crystallites in the amorphous matrix can be found in the surface of the heated specimen. These experimental results show that exoelectrons are emitted in the same temperature range as the early stages of crystallization on the surface of metallic glasses. We hypothesize that the two effects are correlated.

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