scholarly journals Effects of the Heat-Treatment on the Nutritional Quality of Milk - I. Historical Development of the Heat-Treatment Technology in Milk -

2016 ◽  
Vol 34 (4) ◽  
pp. 271-278 ◽  
Author(s):  
Anna Jung ◽  
Sejong Oh
Keyword(s):  
Heat Treatment ◽  
Nutritional Quality ◽  
Historical Development ◽  
Treatment Technology ◽  
Heat Treatment Technology ◽  
Quality Of Milk

scholarly journals Heat Treatment of Cold Formed Springs Made from Oil Hardened and Tempered Spring Steel Wire

2017 ◽  
Vol 892 ◽  
pp. 16-20
Author(s):  
Veronika Geinitz ◽  
Ulf Kletzin
Keyword(s):  
Heat Treatment ◽  
Mechanical Characteristics ◽  
Steel Wire ◽  
Spring Steel ◽  
Treatment Technology ◽  
Cold Forming ◽  
Steel Wires ◽  
Heat Treatment Technology ◽  
Compression Springs

The heat treatment after cold forming is used to decrease the residual stresses of springs, but the mechanical characteristics of the spring steel wires alters, too. This presentation describes the influence of the heat treatment technology (oven equipment, temperature, duration,…) to the properties and quality of helical compression springs made from oil hardened and tempered spring steel wire.

Effect of heat treatment on the nutritional quality of milk proteins

1997 ◽  
Vol 7 (8-9) ◽  
pp. 609-612 ◽  
Author(s):  
Maria Efigênia ◽  
B. Povoa ◽  
Tasso Moraes-Santos
Keyword(s):  
Heat Treatment ◽  
Nutritional Quality ◽  
Milk Proteins ◽  
Quality Of Milk
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