scholarly journals End-point Temperature Preset of Molten Steel in the Final Refining Unit Based on an Integration of Deep Neural Network and Multi-process Operation Simulation

2021 ◽  
Author(s):  
Jianping Yang ◽  
Jiangshan Zhang ◽  
Weida Guo ◽  
Shan Gao ◽  
Qing Liu
Keyword(s):  
Neural Network ◽  
Molten Steel ◽  
Deep Neural Network ◽  
Point Temperature ◽  
End Point ◽  
Refining Unit ◽  
Process Operation ◽  
End Point Temperature

Effect of Slow Cooling End Point Temperature on Survival of Frozen Bovine Embryos

1985 ◽  
Vol 61 (2) ◽  
pp. 460-465 ◽  
Author(s):  
G. D. Farrand ◽  
R. P. Elsden ◽  
G. E. Seidel
Keyword(s):  
Bovine Embryos ◽  
Slow Cooling ◽  
Point Temperature ◽  
End Point ◽  
End Point Temperature

Glutamic-Oxaloacetic Transaminase Activity: A Potential End-Point-Temperature Indicator for Imported Cooked Beef†

1995 ◽  
Vol 58 (6) ◽  
pp. 686-688 ◽  
Author(s):  
G. K. SEARCY ◽  
S. D. SENTER ◽  
R. L. WILSON
Keyword(s):  
Transaminase Activity ◽  
Glutamic Oxaloacetic Transaminase ◽  
Point Temperature ◽  
End Point ◽  
Critical Range ◽  
Test Kit ◽  
Thermally Processed ◽  
Beef Products ◽  
Sigma Chemical ◽  
End Point Temperature

Glutamic-oxaloacetic transaminase (GOT) activities in thermally processed beef samples were determined with a diagnostic test kit (no. 505P, Transaminases ALT/GPT and AST/GOT, Sigma Chemical Co.) procedure for possible use as indicators of cooking end-point temperatures (EPTs) between 71.1 and 82.2°C. GOT activity in the beef samples decreased curvilinearly with increasing EPTs. Activity was 3,450, 120, and 6 Sigma-Frankel units/ml (SFUs/ml) at 71.1, 75.6, and 82.2°C, respectively; a reduction of 99.8%. GOT values at 78.9,79.4, and 80.0°C, the critical range of EPTs in evaluating beef logs imported from South America, were 31, 17, and 14 SFUs/ml, respectively. Values within this range of temperatures differed significantly (P < 0.05); we suggest that residual GOT activity may be used as an EPT indicator for imported cooked beef products.

Variability in Residual Myoglobin Content and Glutamic Oxaloacetic Transaminase (GOT) Activity in Cooked Bovine Semimembranosus Tissue as Related to Temperature of Cooking Media above End-point Temperature and Sample Size

1994 ◽  
Vol 57 (6) ◽  
pp. 502-504 ◽  
Author(s):  
SAMUEL D. SENTER ◽  
WILLIAM E. TOWNSEND ◽  
GAYLE K. SEARCY
Keyword(s):  
Sample Size ◽  
Model Systems ◽  
Actual Process ◽  
Probability Level ◽  
Glutamic Oxaloacetic Transaminase ◽  
Point Temperature ◽  
End Point ◽  
Thermally Processed ◽  
System Data ◽  
End Point Temperature

The variables, sample size and temperature of cooking media, were tested to determine their influence on myoglobin content and glutamic oxaloacetic transaminase (GOT) activities in bovine semimembranosus tissue thermally processed in a model heat treatment system. Data were obtained from 2.9 and 5.5 × 8.0 cm samples that were thermally processed to end-point temperatures (EPTs) of 62.8, 71.1 and 79.4°C in a water bath that exceeded EPTs by 2 and 20°C. Myoglobin denaturation differed (P < 0.05) by EPTs within samples, by sample size at the specified EPTs and by temperature of the heating media used to attain the EPTs within sample sizes. Similar variations at this probability level were observed in the analyses for residual GOT activities of the samples. Data indicate the inadequacies of analysis of these parameters in model systems that do not duplicate the actual process being evaluated.

Coagulation test for determining end-point temperature of heated blue marlin meat

2000 ◽  
Vol 66 (1) ◽  
pp. 153-160 ◽  
Author(s):  
Musleh Uddin ◽  
Shoichiro Ishizaki ◽  
Munehiko Tanaka
Keyword(s):  
Coagulation Test ◽  
Point Temperature ◽  
Blue Marlin ◽  
End Point ◽  
End Point Temperature

Sensitive Catalase Test for End-point Temperature of Heated Chicken Meat

1994 ◽  
Vol 59 (3) ◽  
pp. 494-497 ◽  
Author(s):  
C.Y.W. ANG ◽  
F. LIU ◽  
W.E. TOWNSEND ◽  
D.Y.C. FUNG
Keyword(s):  
Chicken Meat ◽  
Point Temperature ◽  
End Point ◽  
End Point Temperature
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