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排序方式: 共有207条查询结果,搜索用时 15 毫秒
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Ryszard Żywica Monika Modzelewska-Kapituła Katarzyna Tkacz 《International Journal of Food Properties》2018,21(1):1386-1394
The aim of the present study was to determine mathematical relationships between pH changes in beef 24 h post-slaughter and changes in the intensity of electrical current flowing through bull and heifer carcasses during high-voltage electrical stimulation. The electrical stimulation was applied 40 min postmortem for 120 s. The pH values of m. longissimus thoracis et lumborum were analyzed in the function of electrical current intensity changes and its change during electrical stimulation. Mathematical linear correlations of the y = ax ± b type were demonstrated between pH values at 2, 6, and 24 h postmortem and the initial (Ii) and ultimate (Iu) electrical current intensity values, the difference between them and the initial pH values determined before electrical stimulation. High multiple correlation coefficients (R2 = 0.416, α ≤ 0.001) between Iu and pH values 24 h post-slaughter enabled concluding that there is a possibility to predict a pH value of stimulated carcass with high accuracy, and thus also beef quality, based merely on the ultimate electrical current intensity values. 相似文献
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Wit Grzesik Krzysztof Żak Roman Chudy Mariusz Prażmowski Joanna Małecka 《CIRP Annals》2019,68(1):101-104
This paper presents the optimization procedure of a hybrid removal-forming type process based on the minimum energy consumption and demanded surface roughness which is supported by the analysis of transformation of the surface and sublayer properties termed as the technological heredity. The experimental investigation covers an alloy steel hardened to 35 HRC and 55 HRC which was initially turned using coated carbide and CBN tools and subsequently burnished to produce surfaces with Ra roughness parameter of about 0.15 μm. The modifications of the initial surface profiles, microstructure and microhardness of the sublayer were determined and relevant technological limits are selected. 相似文献
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Małgorzata Kowalska Anna Żbikowska Bolesław Kowalski 《Journal of the American Oil Chemists' Society》2014,91(10):1703-1710
The aim of this work was to develop a new fat by enzymatic interesterification of mutton tallow with rapeseed oil. It was assumed that by inducing hydrolysis of fats by addition of water to the enzymatic preparation (8, 10, 15 wt%) natural emulsifiers would be produced in the reaction environment. Fat blends obtained from the enzymatic reactions were evaluated as a fat base for emulsion systems. It was found that the fat resulting from interesterification in the presence of Lipozyme RM IM (immobilized lipase from Rhizomucor miehei, Novozymes Bagsvaerd, Denmark) with 15 wt% of water possessed the highest content of polar fraction (MAG and DAG), and served as the most suitable blend for emulsification, producing emulsions that exhibited the highest stability. 相似文献
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Grażyna Budryn Dorota Żyżelewicz Ewa Nebesny Joanna Oracz Wiesława Krysiak 《Food research international (Ottawa, Ont.)》2013,50(1):149-160
This study investigated the influence of antioxidants of green tea aqueous extract (GTE) and green coffee aqueous extract (GCE) in concentrations of 0.25, 0.5 and 1 g·100 g? 1 on the nutritional properties of fine yeast pastry fried products such as donuts. Yeast donuts were made according to the traditional processing technology. In fried donuts physical properties (water activity, pH, hardness and color with the use of instrumental methods) as well as sensory properties were established. Moreover, quality of fat extracted from donuts (composition of fatty acids and peroxide value), content of acrylamide, composition of polyphenols and antioxidant activity were analyzed. Obtained extracts of GTE and GCE contained 26 and 41% of polyphenols, respectively, and the degree of polyphenol degradation during production of donuts was less when the dilution in dough was greater. Both tests indicated that the highest antioxidant activity had donuts with the highest analyzed addition of extract, however depending on the applied test or GTE or GCE had better antioxidant properties. Fatty acid composition was the most beneficial when the addition of GTE and GCE was on a level of 0.25 and 0.5 g·100 g? 1, respectively. In fried donuts relatively low amounts of acrylamide were obtained, amounting to 18–46 μg·kg? 1. Only the lowest addition of GTE and the highest addition of GCE caused an increase of acrylamide content in donuts, while all other levels of added extracts caused a decrease in the content of formed acrylamide. 相似文献
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This paper describes a method of rigorous verification of an isolating neighborhood based on computer assisted computations. As an application we study the Kuramoto-Sivashinsky equation. The result of the computer assisted proof was directly used in [9] to prove the existence of heteroclinic solutions of the Kuramoto-Sivashinsky equation. 相似文献
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