With the aid of the latest fiber optic sensing technology parameters in the cure process of ther- mosetting resin-matrix composite, such as temperature, viscosity,void and residual stress, can be monitored entirely an...With the aid of the latest fiber optic sensing technology parameters in the cure process of ther- mosetting resin-matrix composite, such as temperature, viscosity,void and residual stress, can be monitored entirely and efficiently.In this paper, experiment results of viscosity measurement in composite cure process in autoclave using fiber optic sensors are presented. Based on the sensed information, a computer program is utilized to control the cure process. With this technology, the cure process becomes more apparent and controllable, which will greatly improve the cured products and reduce the cost.展开更多
[Objectives]This study was conducted to compare the effects of different curing processes on the characteristics of marinated beef.[Methods]Marinated beef was obtained by two curing processes:static curing and injecti...[Objectives]This study was conducted to compare the effects of different curing processes on the characteristics of marinated beef.[Methods]Marinated beef was obtained by two curing processes:static curing and injection and vacuum tumbling curing.The effects of the two curing processes on the production rate,curing absorption rate,water content,soluble protein content,amino acid nitrogen content,texture characteristics and microstructure of the product were compared.[Results]Compared with static curing,the production rate of marinated beef increased by 10%,the curing absorption rate increased by 28%,the texture and microstructure were improved,and the water content increased,while the soluble protein content decreased.As a result,the sensory score was higher.There was no significant difference in the content of amino acid nitrogen,but it decreased compared with raw meat.To sum up,injection and vacuum tumbling curing is more conducive to the processing of marinated beef.[Conclusions]This study provides a theoretical basis for the industrial production of marinated beef,and lays a foundation for in-depth exploration of injection and vacuum tumbling curing technique of marinated beef.展开更多
文摘With the aid of the latest fiber optic sensing technology parameters in the cure process of ther- mosetting resin-matrix composite, such as temperature, viscosity,void and residual stress, can be monitored entirely and efficiently.In this paper, experiment results of viscosity measurement in composite cure process in autoclave using fiber optic sensors are presented. Based on the sensed information, a computer program is utilized to control the cure process. With this technology, the cure process becomes more apparent and controllable, which will greatly improve the cured products and reduce the cost.
文摘[Objectives]This study was conducted to compare the effects of different curing processes on the characteristics of marinated beef.[Methods]Marinated beef was obtained by two curing processes:static curing and injection and vacuum tumbling curing.The effects of the two curing processes on the production rate,curing absorption rate,water content,soluble protein content,amino acid nitrogen content,texture characteristics and microstructure of the product were compared.[Results]Compared with static curing,the production rate of marinated beef increased by 10%,the curing absorption rate increased by 28%,the texture and microstructure were improved,and the water content increased,while the soluble protein content decreased.As a result,the sensory score was higher.There was no significant difference in the content of amino acid nitrogen,but it decreased compared with raw meat.To sum up,injection and vacuum tumbling curing is more conducive to the processing of marinated beef.[Conclusions]This study provides a theoretical basis for the industrial production of marinated beef,and lays a foundation for in-depth exploration of injection and vacuum tumbling curing technique of marinated beef.
