From Angel Food Cake to Porous Titanium – A Novel Powder Metallurgical Approach for Metallic Foam Utilizing Food Processing and Ceramic Processing Techniques

2007 ◽  
pp. 353-356
Author(s):  
Ka C. Wong
Keyword(s):  
Food Processing ◽  
Porous Titanium ◽  
Metallic Foam ◽  
Ceramic Processing ◽  
Processing Techniques

From Angel Food Cake to Porous Titanium – A Novel Powder Metallurgical Approach for Metallic Foam Utilizing Food Processing and Ceramic Processing Techniques

2007 ◽  
Vol 561-565 ◽  
pp. 353-356
Author(s):  
Ka C. Wong
Keyword(s):  
Processing Parameters ◽  
Porous Titanium ◽  
Egg White ◽  
Metallic Foam ◽  
Sintering Process ◽  
Porous Networks ◽  
Air Atmosphere ◽  
Processing Step ◽  
Egg White Powder ◽  
Processing Techniques

Porous Ti6Al4V was attempted to be produced by using the protein forming method. This study characterizes slurry compositions and processing parameters aimed to obtain porous Ti6Al4V with open porosity, an interconnected porous networks and controllable pore size. Laboratory egg white powder was used as a binding and a foaming agent. A porous Ti6Al4V green body was produced through a gelling process at 80°C and a drying process at 120°C. A good strength porous Ti6Al4V specimen is available after a protein burnout process in an air atmosphere and a sintering process in a vacuum environment. Optical microscopy was performed on the porous Ti6Al4V specimens after each processing step to inspect their porous structure. Carbon and oxygen contents were also analyzed in the specimens during intermediate processing steps. Optimal temperature for protein burnout process is identified to be between 400°C to 450°C for an egg white concentration in the range of 6vol% - 24vol%. Pore sizes approximately 200–700 μm were observed after the sintering process. These experimental results demonstrate prospects on fabricating porous titanium and other metals using the protein forming method.

scholarly journals Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1490
Author(s):  
Wei Wang ◽  
Lu Dong ◽  
Yan Zhang ◽  
Huaning Yu ◽  
Shuo Wang
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Thermal Processing ◽  
Superheated Steam ◽  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Thermal Processes ◽  
Beef Patties ◽  
Thermal Food Processing ◽  
Processing Techniques

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

Chapter 6 Effects of Food Processing Techniques on Secondary Metabolites

2016 ◽  
pp. 233-254
Author(s):  
Vasudha Bansal ◽  
Mohammed Siddiqui ◽  
Madan Singla ◽  
Cheeruvari Ghanshyam ◽  
Kamlesh Prasad
Keyword(s):  
Secondary Metabolites ◽  
Food Processing ◽  
Processing Techniques

scholarly journals Current understanding and applications of the cold sintering process

2019 ◽  
Vol 13 (4) ◽  
pp. 654-664 ◽  
Author(s):  
Tong Yu ◽  
Jiang Cheng ◽  
Lu Li ◽  
Benshuang Sun ◽  
Xujin Bao ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Sintering Temperature ◽  
Applied Pressure ◽  
Processing Technique ◽  
Rechargeable Batteries ◽  
Processing Conditions ◽  
Ceramic Processing ◽  
Sintering Process ◽  
Novel Processing ◽  
Processing Techniques

Abstract In traditional ceramic processing techniques, high sintering temperature is necessary to achieve fully dense microstructures. But it can cause various problems including warpage, overfiring, element evaporation, and polymorphic transformation. To overcome these drawbacks, a novel processing technique called “cold sintering process (CSP)” has been explored by Randall et al. CSP enables densification of ceramics at ultra-low temperature (⩽300°C) with the assistance of transient aqueous solution and applied pressure. In CSP, the processing conditions including aqueous solution, pressure, temperature, and sintering duration play critical roles in the densification and properties of ceramics, which will be reviewed. The review will also include the applications of CSP in solid-state rechargeable batteries. Finally, the perspectives about CSP is proposed.

Author response for "A review on novel non‐thermal food processing techniques for mycotoxin reduction"

2020 ◽  
Author(s):  
Oluwafemi Ayodeji Adebo ◽  
Tumisi Molelekoa ◽  
Rhulani Makhuvele ◽  
Janet Adeyinka Adebiyi ◽  
Ajibola Bamikole Oyedeji ◽  
...  
Keyword(s):  
Food Processing ◽  
Author Response ◽  
Thermal Food Processing ◽  
Processing Techniques ◽  
Mycotoxin Reduction

scholarly journals Effects of Chemical, Physical, and Technological Processes on the Nature of Food Allergens

2004 ◽  
Vol 87 (6) ◽  
pp. 1466-1474 ◽  
Author(s):  
Roland E Poms ◽  
Elke Anklam
Keyword(s):  
Quality Control ◽  
High Pressure ◽  
Food Safety ◽  
Food Processing ◽  
Safety Assessment ◽  
Chemical Processes ◽  
Food Allergens ◽  
Physical Processes ◽  
Allergen Analysis ◽  
Processing Techniques

Abstract A review is presented of studies of different processing techniques and their effect on the allergenicity and antigenicity of certain allergenic foods. An overview of investigated technologies is givenwithregardtotheirimpactontheprotein structure and their potential application in the production of hypoallergenic foods. The use of physical processes (such as heating, high pressure, microparticulation, ultrafiltration, and irradiation), chemical processes (such as proteolysis, fermentation, and refining by extraction), and biotechnological approaches, as well as the effects of these processes on individual allergenic foods, are included. Additionally, the implications of food processing for food allergen analysis with respect to food safety assessment and industrial quality control are briefly discussed.

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