End Point Temperature Control of Basic Oxygen Converter by Sub-lance

Combined blowing in the steelmaking basic oxygen converter is a technique that allows more agitation in the metal bath, and gives a fast decarburization rate, accelerated removal of impurities and chemical and thermal homogenization. In this work the multiphase flow in an industrial-like basic oxygen converter with top and bottom blowing is analyzed by means of Computational Fluid Dynamics software. Turbulence in the converter is simulated by means of the classical K-ε model given that this model yields more numerical stability during the integration for long times. Top jet velocities of Mach 1 and Mach 2, and 50 and 100 m s−1 of bottom injection velocities are used, and the results are compared with the conventional top blowing injection. Numerical results show that the combined blowing generates more agitation of the metal bath than that of the top blowing, however, from an operating viewpoint, combined blowing promotes that a significant volume of molten metal be expelled from the converter mouth.

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

Journal of Food Protection ◽

10.4315/0362-028x-58.6.686 ◽

1995 ◽

Vol 58 (6) ◽

pp. 686-688 ◽

Cited By ~ 3

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.

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Surimi-Based Imitation Crab Characteristics Affected by Heating Method and End Point Temperature

Journal of Food Science ◽

10.1111/j.1365-2621.1995.tb05658.x ◽

1995 ◽

Vol 60 (2) ◽

pp. 292-296 ◽

Cited By ~ 20

Author(s):

JULIA ALBERTINE BERTAK ◽

CAROL KARAHADIAN

Keyword(s):

Heating Method ◽

Point Temperature ◽

End Point ◽

End Point Temperature

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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

Journal of Food Protection ◽

10.4315/0362-028x-57.6.502 ◽

1994 ◽

Vol 57 (6) ◽

pp. 502-504 ◽

Cited By ~ 4

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.

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