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1.
Iron discs have been oxidised at 890 ℃ on one side only, with the other side protected by an inert gas. The scale-metal adhesion was very good. Initially, scale-metal adhesion was maintained by the scale relaxing towards the metal but after a time which depended upon the initial metal thickness, oxide relaxation ceased and the inert face moved towards the scale-metal interface. When the face which was normally inert was covered with a non-growing oxide layer, the scale-metal adhesion deteriorated. The results show that vacancies which were produced by oxidation were annihilated within the metal, that the inert face played a part and that the scale-metal interface is not a good sink for vacancies. 相似文献
2.
The release of Ca2+ and OH" from tricalcium silicate into the aqueous phase was monitored over the first few hours. The solution becomes supersaturated with respect to pure calcium hydroxide with the maximum activity product being about 3.5 times greater than the solubility product. Evidence is presented in support of "silicate poisoning" of calcium hydroxide nuclei. The addition of soluble salts changes the time at which maximum supersaturation is attained but not its magnitude. The analytical data are compared with the rate of heat released from companion pastes. 相似文献
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RICHARD GAWEL A. OBERHOLSTER I. LEIGH FRANCIS 《Australian Journal of Grape and Wine Research》2000,6(3):203-207
A hierarchically structured vocabulary of mouth-feel sensations elicited by red wines has been produced. Represented as a wheel, this structured vocabulary should assist tasters in their interpretation and use of terminology relating to 'in mouth' sensations produced by red wines. These terms and their definitions were generated by consulting the opinions of experienced wine tasters following exposure to an extensive range of commercial red wines. Logical relationships among the derived terms were formulated by analysis of 'sorting data' provided by a combined group of experienced winemakers and wine-tasters. 相似文献
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Adulteration of cranberry juice products by enocyanin, a colorant from grapes, was detected by comparing HPLC chromatographic profiles of cranberry anthocyanins with those from enocyanin. Two peaks present in all enocyanin samples but not in cranberries were identified as delphinidin-3-glucoside and petunidin-3-glucoside. A group of unidentified pigments which eluted after the cranberry pigments was also present in enocyanin. It was possible by considering differences in the chromatograms to detect replacement of 5% or more of the expected amount of cranberry juice in cranberry juice cocktail by a solution of enocyanin. A CG-50 column was used to concentrate the pigments followed by chromatography on a polymer styrene column at pH 1.6. The method gives reliable results even on samples 18 months of age. 相似文献
7.
OLAJIDE P. SOBUKOLA SAMUEL O. AWONORIN LATEEF O. SANNI FRANCIS O. BAMIRO 《Journal of Food Processing and Preservation》2008,32(3):343-360
The deep-fat frying of yam slices was investigated with the aim of optimizing the processing conditions. During frying, frying temperature, initial dry matter and frying time have a significant effect on moisture loss and oil uptake. Response surface methodology central composite rotatable design was used to study the effects of the independent variables on quality attributes of yam chips. Breaking force, oil content, moisture content and color parameters were determined. Statistical analysis with response surface regression showed that breaking force, oil and moisture contents and color parameters ( L* and a* ) were significantly ( P < 0.05) correlated with frying temperature, initial dry matter and frying time. The optimum conditions were a frying temperature of 175–180C, using tubers of initial dry matter of 0.179–0.214 kg/kg with a frying time of 4–5 min. It was suggested that the regression equation can be used to estimate the dependent variables for fried yam chips except b* (yellowness) parameter.
It is expected that the optimized processing conditions highlighted in this work will be useful in obtaining fried yam chips of acceptable quality attributes. This optimized condition would be a good prospect for commercialization in small-scale industries. 相似文献
PRACTICAL APPLICATIONS
It is expected that the optimized processing conditions highlighted in this work will be useful in obtaining fried yam chips of acceptable quality attributes. This optimized condition would be a good prospect for commercialization in small-scale industries. 相似文献
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Determining wine aroma from compositional data 总被引:1,自引:0,他引:1
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