Variation in light scattering and water-holding capacity along the porcine Longissimus dorsi muscle

The meat quality of M. longissimus muscle was evaluated in 851 pigs by using the Fibre Optic Probe (FOP) at three sites in the muscle and in both halves of the carcass. A systematic difference between sites was found, with the lowest light scattering (indicating the best meat quality) in the mid-part of the muscle and higher light scattering in the anterior and posterior parts. A non-systematic variation was also observed, with the opposite pattern in some animals, even though it was not frequent. A negative influence of the shackling was found, yielding higher FOP values in the shackled half.

Drip loss measurements in the Longissimus muscle, taken from another 100 pig carcasses, were evaluated using three methods. Drip loss, too, showed a considerable variation along the Longissimus muscle, with minimum losses around the last rib. Repeatability estimates, calculated from two non-consecutive pieces of the Longissimus dorsi muscle from each carcass, varied from 0·4 when keeping samples vacuum packed for 2 days, to 0·5 when the samples were either kept in plain plastic bags for 2 days or in a meat container with a squared inset for 1 or 2 days.     

Crystallization of Fe-Si-B metallic glasses studied by X-ray synchrotron radiation

We have studied the crystallization kinetics of Fe_90-x Si _x B₁₀ amorphous alloys withx ranging from 7 to 21, by synchrotron X-ray radiation. Using energy- dispersive X-ray diffraction, the kinetics of the different crystalline phases evolving during isothermal annealing were followed. These crystalline phases were identified as precipitation of-Fe(Si) and/or Fe₃Si in the amorphous matrix. At a later time or at a higher temperature, Fe₂B starts to crystallize (x < 21 ). Only at low iron concentration (x = 21) was the second phase different, namely Fe₅SiB₂ The hypo- and hyper-eutectic Fe-Si-B glasses were found to crystallize differently. The crystallization processes are discussed in some detail.     

Effect of Carbon Content on Variant Pairing in Bainitic Low Alloy Steel

Metallurgical and Materials Transactions A - Variant pairing in bainite was evaluated in four different commercial low alloy steels with medium to high carbon content. The steels investigated were...     

Development of Cr and Al Pack Cementation Coatings on Co-Based γ/γ′ Superalloys

Metallurgical and Materials Transactions A - Co-based superalloys have been developed as candidate materials to replace Ni-based superalloys in hot sections of turbine engines, however, their...     

Microstructural Evolution of Alumina Layers on an Al–Cu–Fe Quasicrystal during High-Temperature Oxidation

The oxidation of a quasicrystal with the nominal compositionAl₆₃Cu₂₅Fe₁₂ was studied around 800°Cin environmental and synthetic air by means of thermogravimetric analysis,electron microscopy, and analytical electron spectroscopy. In an earlyoxidation stage, -Al₂O₃ formed with an orientational relationship tothe quasicrystal. At the oxide–metal interface, -Al₂O₃transformed into large hexagonal shaped -Al₂O₃grains. The change in surface morphology indicated that at theoxide–gas interface -Al₂O₃ continued togrow as -Al₂O₃. Locally the metastable aluminalayer was transformed thoroughly into -Al₂O₃,which then continued to grow with a nodular morphology. On top of the oxidenodules, several at.% of Cu²⁺ were detected.     

The action of various lime soap dispersants

The course of the lime soap-dispersing action of various surfactants has been examined by use of a titrimetric method. Two types of dispersants can be distinguished. With the addition of a surfactant of the first type, the concentration of the dispersed fatty acid increases gradually. If a surfactant of the second type is used, a definite increase of the fatty acid concentration first occurs after the addition of considerable amounts of the dispersant. Ethylene oxide adducts and sodium triethylene glycol monolauryl ether sulfate behave like dispersants of the first type whereas sodium dodecylbenzenesulphonate and sodium lauryl sulfate belong to those of the second type. The dispersing action of both types of surfactants is discussed.     

Bücherschau

Ohne Zusammenfassung VDI     

Binary phase behavior of 1,3-distearoyl-2-oleoyl-sn-glycerol (SOS) and 1,3-distearoyl-2-linoleoyl-sn-glycerol (SLS)

The binary phase behavior of SOS (1,3-distearoyl-2-oleoyl-sn-glycerol) and SLS (1,3-distearoyl-2-linoleoyl-sn-glycerol) was examined by using DSC and conventional and synchrotron radiation X-ray diffraction. The solid-solution phases were observed in the metastable α and γ forms in all concentration ranges. Results indicated that the miscible γ form did not transform to the β′ form when the mixtures were subjected to simple cooling from a high-temperature liquid to a low-temperature solid phase. However, and α-melt-mediated transformation into β′ and β₂ resulted in the formation of immiscible phases in concentration ranges of SLS below 30%. By contrast, at SLS concentration ranges above 30%, the α-melt-mediated transformation caused crystallization of only the γ form, and β′ and β₂ crystals did not appear. These results show that the specific interactions between SOS and SLS are operative in the phase behavior of the mixture states of SOS and SLS.     

The influence of food emulsifiers on fat and sugar dispersions in oils. III. Water content,purity of oils

The influence of water on the interactions between fat and sugar crystals dispersed in triglyceride (vegetable) oils was qualitatively estimated from sedimentation and rheological experiments. The experiments were performed both with and without food emulsifiers (monoglycerides and lecithins) present in the oil. The effects of minor natural oil components (nontriglycerides) on the interactions and on emulsifier adsorption to the crystals were examined by comparing a commercial refined oil and a chromatographically purified oil. The results show that water generally increases the adhesion between fat and sugar crystals in oils and also increases the surface activity of the oil-soluble food emulsifiers. Minor oil components give a small increase in the adhesion between fat and sugar crystals in oils, but do not influence the adsorption of food emulsifiers in any systematic way.     

Numerical characterization and experimental verification of an in-plane MEMS-actuator with thin-film aluminum heater

In this paper, a novel concept of a thermo-mechanical MEMS actuator using aluminum thin-film heaters on a thermal oxide for electrical insulation is presented. The actuator is part of an universal tensile testing platform for thermo-mechanical material characterization of one dimensional materials on a micro- and nano-scopic scale under different environmental conditions, as varying temperatures, pressure, moisture or even vacuum and is realised in BDRIE technology. It is shown, that the actuator concept fulfills the requirements for the use in a tensile loading stage along with heterogeneously integrated nanofunctional elements, following a specimen centered approach in line with bottom-up self-assembly processes. Simulation and experiment agree very well in the thermal and mechanical domain and allow subsequent optimisation of the actuator performance.