Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of...Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of using wheat flour in baked foods is threatened by its high cost,especially in countries that depend on imported wheat for their bakery industry.Research has shown that hydrocolloids serve as gluten replacements in baked foods,in response to these challenges.Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins,which serve as functional ingredients in the food industry that modify the foods’rheological and textural properties.They function as stabilizers,viscosity modifiers,gelling agents,water binders,fibres,and inhibitors of ice crystal in foods.Further,food hydrocolloids have also been reported to possess health-promoting properties,such as lowering of postprandial blood glucose and plasma cholesterol concentrations,colon cancer prevention,and modulation of intestinal transit and satiety.They are obtained from plants,animals or microorganisms,and can be used in their natural or modified forms.The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods,emphasizing their physicochemical,nutraceutical,and sensorial importance.The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products’quality were discussed.Also,some practical approaches to improve the quality of gluten-free baked products,in response to an increasing consumers’demand and the rising cost of refined wheat flour were highlighted.展开更多
This paper presents behaviour of Reinforced Baked Clay (RBC) beams under drop weight impact loading. The beams were made of two different grades of baked clay with cube crushing strength of 20 MPa and 30 MPa, respecti...This paper presents behaviour of Reinforced Baked Clay (RBC) beams under drop weight impact loading. The beams were made of two different grades of baked clay with cube crushing strength of 20 MPa and 30 MPa, respectively. The RBC beams were subjected to repeated drop weight loading by a hammer of weight equal to that of the specimen being tested. The results showed that the impact resistance of the RBC beams was governed by the compressive strength of the baked clay. Failure of grade 20 beams occurred due to irregular cracks and the beams of grade 30 failed by opening of a single crack at mid span. It was observed that the beams of grade 30 had sustained about 1.5 times more number of impacts until steel in tension zone yielded and failed completely after necking.展开更多
For low cost houses in Pakistan, Reinforced Baked Clay (RBC) is considered to be a potential construction material as a substitute of Reinforced Cement Concrete (RCC). Deflection and cracks are important parameters fo...For low cost houses in Pakistan, Reinforced Baked Clay (RBC) is considered to be a potential construction material as a substitute of Reinforced Cement Concrete (RCC). Deflection and cracks are important parameters for design of beams in a building. However, for RBC beams it is still unknown that how the deflection and crack width could be controlled by increasing ratio of reinforcement. This study investigates the effect of ratio of reinforcement on deflection and cracking behaviour of baked clay beams. The results show that by increasing area of reinforcement by 50% in baked clay beams: 1) deflection was decreased to 2.5 times, and 2) crack width was reduced to three times.展开更多
Coal is used as a traditional fuel for firing of clay bricks in kilns. The cost of coal is high and is increasing continuously. This paper describes the effect of alternate fuels on compressive strength, water absorpt...Coal is used as a traditional fuel for firing of clay bricks in kilns. The cost of coal is high and is increasing continuously. This paper describes the effect of alternate fuels on compressive strength, water absorption and density of fired clay bricks. The alternate fuels used in this study were 1) rapeseed husk (Type I), 2) combination of sugarcane-bagasse, rice husk and used clothes (Type II) and 3) coal (Type III). The results show that compressive strength of bricks fired using Type I and Type II fuels was decreased to 11% and 7%, respectively, compared to those fired with coal. However, the values of water absorption and density of bricks fired with Type I and Type II fuels were almost same as exhibited by those baked with coal. This study shows that a saving of 25%, and 18% could be achieved when the bricks were fired using Type I and Type II fuels, respectively, compared to those fired with coal.展开更多
Due to high cost of aggregates, cement and steel in plain regions of Pakistan, low income people are unable to get their houses constructed using Reinforced Cement Concrete (RCC). In this study, potential of baked cla...Due to high cost of aggregates, cement and steel in plain regions of Pakistan, low income people are unable to get their houses constructed using Reinforced Cement Concrete (RCC). In this study, potential of baked clay as an economical material of building construction is investigated in order to replace normal concrete. For this purpose, compressive strength and tensile strength of baked clay fired at 1000℃ were determined. The results show that the compressive strength and tensile strength of baked clay are about 65%, and 80% more than those of corresponding values of normal concrete, respectively. This implies that by utilizing reinforced baked clay instead of RCC, saving of cement aggregates and reinforcing steel could be achieved.展开更多
Construction of Reinforced Cement Concrete (RCC) houses is unaffordable for low income people living in plains of Pakistan because of high cost of cement and aggregates. In such regions, use of Reinforced Baked Clay (...Construction of Reinforced Cement Concrete (RCC) houses is unaffordable for low income people living in plains of Pakistan because of high cost of cement and aggregates. In such regions, use of Reinforced Baked Clay (RBC) is considered to be a cheaper alternative for RCC. This paper presents structural behaviour of RBC beams. The results of RBC beams were compared with a control RCC beam of same size and reinforcement. Both types of the beams showed similar load deflection behaviour in pre-yield stage. Whereas, in post yield stage, the RBC beams showed comparatively more deflection as compared to the RCC beam. The ultimate load carrying capacity of the RBC beams was almost similar to that of the RCC beam. This study suggests that the RBC beams can be used economically instead of RCC beams without losing strength and safety of a building.展开更多
Attempts are being made to utilize Reinforced Baked Clay (RBC) as a substitute of Reinforced Cement Concrete (RCC) for construction of low cost houses in plains of Pakistan. Since baked clay is considered to be more b...Attempts are being made to utilize Reinforced Baked Clay (RBC) as a substitute of Reinforced Cement Concrete (RCC) for construction of low cost houses in plains of Pakistan. Since baked clay is considered to be more brittle as compared to concrete. Therefore, it is necessary to investigate how deflection and crack width of RBC beams subjected to impact loading are governed by amount of reinforcement. This paper presents the behaviour of RBC beams under drop weight impact loading. The beams were reinforced with two steel bars, one in compression zone and the other in tension zone. In group A beams, the diameter of steel bars was 12.7 mm, while the beams of group B were reinforced with steel bars of 15.8 mm diameter. The RBC beams were subjected to repeated impacts of a hammer of mass 21 kg falling from a height of 1000 mm. The results show that 1) three times reduction in deflection, and 2) 2.5 times decrease in crack width, were achieved in RBC beams by increasing the area of steel to 50%. In addition to this, all the RBC beams failed within nine blows of the hammer, irrespective of area of reinforcement.展开更多
Reinforced Baked Clay (RBC) seems to be potential alternative of Reinforced Cement Concrete (RCC) for construction of low cost houses. In order to utilize RBC as a construction material for buildings, it is necessary ...Reinforced Baked Clay (RBC) seems to be potential alternative of Reinforced Cement Concrete (RCC) for construction of low cost houses. In order to utilize RBC as a construction material for buildings, it is necessary to understand compression behaviour of baked clay. In this paper, relation between cube crushing strength and cylinder strength of baked clay is presented. For this purpose, clay beams were cast in a mould and compacted at a pressure of 6 MPa. The clay beams were dried and fired in a kiln at a temperature of 900?C. Cubes of 150 mm size were sawed from a baked clay beam. Cylinders of 150 mm diameter and 300 mm height were cut, from another baked clay beam, using core cutter machine. Both the cubes and cylinders were tested for compressive strength in Universal Testing Machine. The results showed that the cube crushing strength of baked clay was 25 MPa and the ratio of the compressive strength of the cylinders and the cubes was found to be 0.6. Suggestions for improvement of compressive strength of baked clay cylinders are also discussed.展开更多
Some disadvantages associated with conventional brick masonry are: high cost of construction, lower compressive strength and less durability. In order to resolve these problems, a new technique of constructing walls u...Some disadvantages associated with conventional brick masonry are: high cost of construction, lower compressive strength and less durability. In order to resolve these problems, a new technique of constructing walls using large size baked clay blocks is introduced. For this purpose, clay blocks of size 150 mm × 300 mm × 1980 mm were cast at a pressure of 6 MPa, and fired at a temperature of 700℃. In this paper, compressive strength and tensile strength of baked clay were investigated in order to find its suitability as a walling material for low cost houses. Cubes of 150 mm sides were tested in compression and the beams were tested in flexure. The results showed that compressive strength of baked clay cubes was found to be 10 MPa and tensile strength, in terms of modulus of rupture, was found to be 2.3 MPa. Since the baked clay blocks are larger in size than traditional bricks, it is inferred that the blocks could be used as a cheaper and stronger walling material.展开更多
[Objectives]To optimize the processing technology of baked Rheum tanguticum carbon.[Methods]Firstly,the baking temperature and baking time were investigated by single factor,and the content of 5-hydroxymethylfurfural(...[Objectives]To optimize the processing technology of baked Rheum tanguticum carbon.[Methods]Firstly,the baking temperature and baking time were investigated by single factor,and the content of 5-hydroxymethylfurfural(5-HMF)was determined by HPLC.The main influencing factors of baking effect were baking temperature,baking time and tablet specifications.The L 9(34)orthogonal design experiment was carried out to optimize the processing technique of R.tanguticum carbon.[Results]The optimum processing technique was as follows:small-sized tablets,controlled oven baking temperature at(210±2)℃,and baking time of 20 min.[Conclusions]The optimum processing technique of R.tanguticum carbon is reasonable and feasible.Thus,this experiment can provide a certain reference for processing method and quality control of R.tanguticum carbon.展开更多
Part baking of bread and frozen storage as the new methods have attracted a lot of attention due to an increase in shelf life and the availability of fresh bread at any time.Replacing traditional additives with natura...Part baking of bread and frozen storage as the new methods have attracted a lot of attention due to an increase in shelf life and the availability of fresh bread at any time.Replacing traditional additives with natural gums such as plant gum for producing bread with long shelf life is considered as a major technological challenge in bakery industry.The present study aimed to evaluate the effects of 0,0.3%,and 0.5%concentrations of plant gums including Basil and Balangu,compared to guar gum at 0.4%on the physicochemical properties such as specific volume,extensibility,hardness,and color parameter,as well as sensory properties of part baked frozen bread.The results indicated adding gums to bread decreased in hardness and increased in specific volume,extensibility,color parameter and sensory properties.Based on the comparison between plant gums and guar,Basil and Balangu could improve volume,porosity,and sensory score more than guar against the guar which was more effective on moisture content and firmness of Barbari bread.The best results were obtained in the interaction between Basil and Balangu gums on 0.5%concentration.展开更多
Powder coating is an important process in the food industry,especially for snack foods such as potato chips,to create variety in food products.Electrostatic coating has been adopted in order to provide better transfer...Powder coating is an important process in the food industry,especially for snack foods such as potato chips,to create variety in food products.Electrostatic coating has been adopted in order to provide better transfer efficiency and lower the dust produced during coating.Studying the effect of electrode voltage on coating efficiency and evenness of baked potato chips using the developed electrostatic powder coating system was the main purpose of this research.Different types of NaCl(refined and table salts)were coated on baked potato chips at 0,30,40,50,60,and 70 kV.After coating with either refined or table salt,transfer efficiency,adhesion after coating,coating evenness and texture of samples were determined.Higher transfer efficiency,adhesion and coating evenness were observed when electrostatic coating was conducted at 30-50 kV.Most samples with higher transfer efficiency,adhesion and evenness were obtained after electrostatic coating.However,it did not significantly affect hardness of baked potato chips.展开更多
We report the world-leading performance of a 1.3 GHz cryomodule equipped with eight 9-cell superconducting radio-frequency cavities that underwent a medium-temperature furnace baking process.During continuous wave hor...We report the world-leading performance of a 1.3 GHz cryomodule equipped with eight 9-cell superconducting radio-frequency cavities that underwent a medium-temperature furnace baking process.During continuous wave horizontal testing,these cavities achieved unprecedented average intrinsic quality factors of 4.0×10^(10)at 20 MV/m and 3.2×10^(10)at 29 MV/m,with no instances of field emission.The cryomodule demonstrates near-complete preservation of ultra-high quality factors and ultra-high accelerating gradients from vertical to horizontal testing,marking a significant milestone in continuous-wave superconducting radio-frequency accelerator technology.This letter presents the cryomodule development experience,includ-ing cavity preparation,cryomodule assembly,degaussing,fast cooldown,and performance testing.展开更多
The influences of high temperature pre-straining (HT-PS) on the natural aging and bake hardening of Al?Mg?Si alloys were investigated by Vickers microhardness measurements, differential scanning calorimetry (DSC) anal...The influences of high temperature pre-straining (HT-PS) on the natural aging and bake hardening of Al?Mg?Si alloys were investigated by Vickers microhardness measurements, differential scanning calorimetry (DSC) analysis and transmission electron microscopy (TEM) characterization. The results show that pre-straining at 170 °C immediately after quenching can effectively resolve the rather high T4 temper hardness caused by the conventional room temperature (RT) pre-straining treatment, and give a better bake hardening response (BHR) after paint-bake cycle. HT-PS 7% at 170 °C for 10 min is chosen as the optimum process as it provides lower T4 temper hardness and better BHR. The simultaneous introduction of dislocations and Cluster (2) can significantly suppress the natural aging and promote the precipitation of β″ phase, and reduce the effects of deformation hardening by dynamic recovery.展开更多
In this study, the intercritical annealing process for a typical low-carbon aluminum killed steel is investigated. A cold-rolled sheet was annealed at intercfitical temperatures ranging from 730 ℃ to 770 ℃ and then ...In this study, the intercritical annealing process for a typical low-carbon aluminum killed steel is investigated. A cold-rolled sheet was annealed at intercfitical temperatures ranging from 730 ℃ to 770 ℃ and then cooled in air or water. The annealed steel was then baked at 210 ℃, and its mechanical properties and microstructures were analyzed in detail. It is shown that after the air-cooling process,the strength of steel decreased and ductility increased with an increase in the annealing temperature. However, after water-cooling, the strength and ductility both increased with the increase of annealing temperature. These results are attributed to the property- optimization of the steel.展开更多
An existing small-scale single-powered baking oven was modified and optimize into a dual-powered oven. The oven was redesigned to accommodate the initially designed firewood heat source and the newly introduced gas he...An existing small-scale single-powered baking oven was modified and optimize into a dual-powered oven. The oven was redesigned to accommodate the initially designed firewood heat source and the newly introduced gas heat source. Four heat exchangers (thermal pipes) were introduced to the baking chamber for effective heat and mass transfer during baking of bread dough. The thermal pipes were made of 2 mm thick hollow galvanized steel pipe of 23 mm diameter and 660 mm length. The performance of the oven was evaluated using the standard performance index, which includes baking capacity, baking efficiency and weight loss of the baked bread. The baked bread’s physical properties were determined and analyzed using Duncan multiple range ANOVA test at significant level of <em>p</em> < 0.05. These properties were optimized to determine the generate regression models using 3D model plot. The baking capacity, baking efficiency, weight loss and optimum baking temperature were: 101.9 kg/h, 46.44% (wood-fired);70.34% (gas-fired), 13.5 g (wood-fired);and 25.5 g (gas-fired), 150<span style="white-space:nowrap;">˚</span>C, respectively. The physical properties of baked bread, wood-fired were found to correspond with that of gas-fired oven. The modified oven can be used for the baking of dough at domestic, small and medium scale bakery.展开更多
The effects of copper on the ageing precipitation behavior of as-quenched and pre-aged AA6016 aluminum alloy were studied by differential scanning calorimetry （DSC）, Vickers hardness measurement and transmission ele...The effects of copper on the ageing precipitation behavior of as-quenched and pre-aged AA6016 aluminum alloy were studied by differential scanning calorimetry （DSC）, Vickers hardness measurement and transmission electronic microscopy （TEM）. The results indicate that the addition of copper facilitates the growth of clusters （GP I） to the critical size during pre-ageing. Therefore, the addition of copper accelerates the transition from GP I （pre-β＂） to GP II （β＂） during final artificial ageing, and finally results in the favorable paint-bake response. However, the one with the copper level of 0.3% does not show significant baking hardening response as expected. Pre-aging can also reduce the detrimental effect due to natural aging of copper-containing alloys.展开更多
文摘Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of using wheat flour in baked foods is threatened by its high cost,especially in countries that depend on imported wheat for their bakery industry.Research has shown that hydrocolloids serve as gluten replacements in baked foods,in response to these challenges.Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins,which serve as functional ingredients in the food industry that modify the foods’rheological and textural properties.They function as stabilizers,viscosity modifiers,gelling agents,water binders,fibres,and inhibitors of ice crystal in foods.Further,food hydrocolloids have also been reported to possess health-promoting properties,such as lowering of postprandial blood glucose and plasma cholesterol concentrations,colon cancer prevention,and modulation of intestinal transit and satiety.They are obtained from plants,animals or microorganisms,and can be used in their natural or modified forms.The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods,emphasizing their physicochemical,nutraceutical,and sensorial importance.The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products’quality were discussed.Also,some practical approaches to improve the quality of gluten-free baked products,in response to an increasing consumers’demand and the rising cost of refined wheat flour were highlighted.
文摘This paper presents behaviour of Reinforced Baked Clay (RBC) beams under drop weight impact loading. The beams were made of two different grades of baked clay with cube crushing strength of 20 MPa and 30 MPa, respectively. The RBC beams were subjected to repeated drop weight loading by a hammer of weight equal to that of the specimen being tested. The results showed that the impact resistance of the RBC beams was governed by the compressive strength of the baked clay. Failure of grade 20 beams occurred due to irregular cracks and the beams of grade 30 failed by opening of a single crack at mid span. It was observed that the beams of grade 30 had sustained about 1.5 times more number of impacts until steel in tension zone yielded and failed completely after necking.
文摘For low cost houses in Pakistan, Reinforced Baked Clay (RBC) is considered to be a potential construction material as a substitute of Reinforced Cement Concrete (RCC). Deflection and cracks are important parameters for design of beams in a building. However, for RBC beams it is still unknown that how the deflection and crack width could be controlled by increasing ratio of reinforcement. This study investigates the effect of ratio of reinforcement on deflection and cracking behaviour of baked clay beams. The results show that by increasing area of reinforcement by 50% in baked clay beams: 1) deflection was decreased to 2.5 times, and 2) crack width was reduced to three times.
文摘Coal is used as a traditional fuel for firing of clay bricks in kilns. The cost of coal is high and is increasing continuously. This paper describes the effect of alternate fuels on compressive strength, water absorption and density of fired clay bricks. The alternate fuels used in this study were 1) rapeseed husk (Type I), 2) combination of sugarcane-bagasse, rice husk and used clothes (Type II) and 3) coal (Type III). The results show that compressive strength of bricks fired using Type I and Type II fuels was decreased to 11% and 7%, respectively, compared to those fired with coal. However, the values of water absorption and density of bricks fired with Type I and Type II fuels were almost same as exhibited by those baked with coal. This study shows that a saving of 25%, and 18% could be achieved when the bricks were fired using Type I and Type II fuels, respectively, compared to those fired with coal.
文摘Due to high cost of aggregates, cement and steel in plain regions of Pakistan, low income people are unable to get their houses constructed using Reinforced Cement Concrete (RCC). In this study, potential of baked clay as an economical material of building construction is investigated in order to replace normal concrete. For this purpose, compressive strength and tensile strength of baked clay fired at 1000℃ were determined. The results show that the compressive strength and tensile strength of baked clay are about 65%, and 80% more than those of corresponding values of normal concrete, respectively. This implies that by utilizing reinforced baked clay instead of RCC, saving of cement aggregates and reinforcing steel could be achieved.
文摘Construction of Reinforced Cement Concrete (RCC) houses is unaffordable for low income people living in plains of Pakistan because of high cost of cement and aggregates. In such regions, use of Reinforced Baked Clay (RBC) is considered to be a cheaper alternative for RCC. This paper presents structural behaviour of RBC beams. The results of RBC beams were compared with a control RCC beam of same size and reinforcement. Both types of the beams showed similar load deflection behaviour in pre-yield stage. Whereas, in post yield stage, the RBC beams showed comparatively more deflection as compared to the RCC beam. The ultimate load carrying capacity of the RBC beams was almost similar to that of the RCC beam. This study suggests that the RBC beams can be used economically instead of RCC beams without losing strength and safety of a building.
文摘Attempts are being made to utilize Reinforced Baked Clay (RBC) as a substitute of Reinforced Cement Concrete (RCC) for construction of low cost houses in plains of Pakistan. Since baked clay is considered to be more brittle as compared to concrete. Therefore, it is necessary to investigate how deflection and crack width of RBC beams subjected to impact loading are governed by amount of reinforcement. This paper presents the behaviour of RBC beams under drop weight impact loading. The beams were reinforced with two steel bars, one in compression zone and the other in tension zone. In group A beams, the diameter of steel bars was 12.7 mm, while the beams of group B were reinforced with steel bars of 15.8 mm diameter. The RBC beams were subjected to repeated impacts of a hammer of mass 21 kg falling from a height of 1000 mm. The results show that 1) three times reduction in deflection, and 2) 2.5 times decrease in crack width, were achieved in RBC beams by increasing the area of steel to 50%. In addition to this, all the RBC beams failed within nine blows of the hammer, irrespective of area of reinforcement.
文摘Reinforced Baked Clay (RBC) seems to be potential alternative of Reinforced Cement Concrete (RCC) for construction of low cost houses. In order to utilize RBC as a construction material for buildings, it is necessary to understand compression behaviour of baked clay. In this paper, relation between cube crushing strength and cylinder strength of baked clay is presented. For this purpose, clay beams were cast in a mould and compacted at a pressure of 6 MPa. The clay beams were dried and fired in a kiln at a temperature of 900?C. Cubes of 150 mm size were sawed from a baked clay beam. Cylinders of 150 mm diameter and 300 mm height were cut, from another baked clay beam, using core cutter machine. Both the cubes and cylinders were tested for compressive strength in Universal Testing Machine. The results showed that the cube crushing strength of baked clay was 25 MPa and the ratio of the compressive strength of the cylinders and the cubes was found to be 0.6. Suggestions for improvement of compressive strength of baked clay cylinders are also discussed.
文摘Some disadvantages associated with conventional brick masonry are: high cost of construction, lower compressive strength and less durability. In order to resolve these problems, a new technique of constructing walls using large size baked clay blocks is introduced. For this purpose, clay blocks of size 150 mm × 300 mm × 1980 mm were cast at a pressure of 6 MPa, and fired at a temperature of 700℃. In this paper, compressive strength and tensile strength of baked clay were investigated in order to find its suitability as a walling material for low cost houses. Cubes of 150 mm sides were tested in compression and the beams were tested in flexure. The results showed that compressive strength of baked clay cubes was found to be 10 MPa and tensile strength, in terms of modulus of rupture, was found to be 2.3 MPa. Since the baked clay blocks are larger in size than traditional bricks, it is inferred that the blocks could be used as a cheaper and stronger walling material.
基金Supported by Major Project of Wuhan Municipal Health Commission(WZ19A01)
文摘[Objectives]To optimize the processing technology of baked Rheum tanguticum carbon.[Methods]Firstly,the baking temperature and baking time were investigated by single factor,and the content of 5-hydroxymethylfurfural(5-HMF)was determined by HPLC.The main influencing factors of baking effect were baking temperature,baking time and tablet specifications.The L 9(34)orthogonal design experiment was carried out to optimize the processing technique of R.tanguticum carbon.[Results]The optimum processing technique was as follows:small-sized tablets,controlled oven baking temperature at(210±2)℃,and baking time of 20 min.[Conclusions]The optimum processing technique of R.tanguticum carbon is reasonable and feasible.Thus,this experiment can provide a certain reference for processing method and quality control of R.tanguticum carbon.
文摘Part baking of bread and frozen storage as the new methods have attracted a lot of attention due to an increase in shelf life and the availability of fresh bread at any time.Replacing traditional additives with natural gums such as plant gum for producing bread with long shelf life is considered as a major technological challenge in bakery industry.The present study aimed to evaluate the effects of 0,0.3%,and 0.5%concentrations of plant gums including Basil and Balangu,compared to guar gum at 0.4%on the physicochemical properties such as specific volume,extensibility,hardness,and color parameter,as well as sensory properties of part baked frozen bread.The results indicated adding gums to bread decreased in hardness and increased in specific volume,extensibility,color parameter and sensory properties.Based on the comparison between plant gums and guar,Basil and Balangu could improve volume,porosity,and sensory score more than guar against the guar which was more effective on moisture content and firmness of Barbari bread.The best results were obtained in the interaction between Basil and Balangu gums on 0.5%concentration.
基金This work was supported by a grant from Thailand Research Funding and Office of the Higher Education Commission,contract no.MRG6080261.
文摘Powder coating is an important process in the food industry,especially for snack foods such as potato chips,to create variety in food products.Electrostatic coating has been adopted in order to provide better transfer efficiency and lower the dust produced during coating.Studying the effect of electrode voltage on coating efficiency and evenness of baked potato chips using the developed electrostatic powder coating system was the main purpose of this research.Different types of NaCl(refined and table salts)were coated on baked potato chips at 0,30,40,50,60,and 70 kV.After coating with either refined or table salt,transfer efficiency,adhesion after coating,coating evenness and texture of samples were determined.Higher transfer efficiency,adhesion and coating evenness were observed when electrostatic coating was conducted at 30-50 kV.Most samples with higher transfer efficiency,adhesion and evenness were obtained after electrostatic coating.However,it did not significantly affect hardness of baked potato chips.
基金supported by Zhangjiang Laboratory,the SHINE R&D project(No.2017SHZDZX02)the SHINE projectthe National Natural Science Foundation of China(No.12125508).
文摘We report the world-leading performance of a 1.3 GHz cryomodule equipped with eight 9-cell superconducting radio-frequency cavities that underwent a medium-temperature furnace baking process.During continuous wave horizontal testing,these cavities achieved unprecedented average intrinsic quality factors of 4.0×10^(10)at 20 MV/m and 3.2×10^(10)at 29 MV/m,with no instances of field emission.The cryomodule demonstrates near-complete preservation of ultra-high quality factors and ultra-high accelerating gradients from vertical to horizontal testing,marking a significant milestone in continuous-wave superconducting radio-frequency accelerator technology.This letter presents the cryomodule development experience,includ-ing cavity preparation,cryomodule assembly,degaussing,fast cooldown,and performance testing.
基金Project(2014DFA51270)supported by the International Science and Technology Cooperation Program of ChinaProject(51421001)supported by the Foundation for Innovative Research Groups of the National Natural Science Foundation of China
文摘The influences of high temperature pre-straining (HT-PS) on the natural aging and bake hardening of Al?Mg?Si alloys were investigated by Vickers microhardness measurements, differential scanning calorimetry (DSC) analysis and transmission electron microscopy (TEM) characterization. The results show that pre-straining at 170 °C immediately after quenching can effectively resolve the rather high T4 temper hardness caused by the conventional room temperature (RT) pre-straining treatment, and give a better bake hardening response (BHR) after paint-bake cycle. HT-PS 7% at 170 °C for 10 min is chosen as the optimum process as it provides lower T4 temper hardness and better BHR. The simultaneous introduction of dislocations and Cluster (2) can significantly suppress the natural aging and promote the precipitation of β″ phase, and reduce the effects of deformation hardening by dynamic recovery.
文摘In this study, the intercritical annealing process for a typical low-carbon aluminum killed steel is investigated. A cold-rolled sheet was annealed at intercfitical temperatures ranging from 730 ℃ to 770 ℃ and then cooled in air or water. The annealed steel was then baked at 210 ℃, and its mechanical properties and microstructures were analyzed in detail. It is shown that after the air-cooling process,the strength of steel decreased and ductility increased with an increase in the annealing temperature. However, after water-cooling, the strength and ductility both increased with the increase of annealing temperature. These results are attributed to the property- optimization of the steel.
文摘An existing small-scale single-powered baking oven was modified and optimize into a dual-powered oven. The oven was redesigned to accommodate the initially designed firewood heat source and the newly introduced gas heat source. Four heat exchangers (thermal pipes) were introduced to the baking chamber for effective heat and mass transfer during baking of bread dough. The thermal pipes were made of 2 mm thick hollow galvanized steel pipe of 23 mm diameter and 660 mm length. The performance of the oven was evaluated using the standard performance index, which includes baking capacity, baking efficiency and weight loss of the baked bread. The baked bread’s physical properties were determined and analyzed using Duncan multiple range ANOVA test at significant level of <em>p</em> < 0.05. These properties were optimized to determine the generate regression models using 3D model plot. The baking capacity, baking efficiency, weight loss and optimum baking temperature were: 101.9 kg/h, 46.44% (wood-fired);70.34% (gas-fired), 13.5 g (wood-fired);and 25.5 g (gas-fired), 150<span style="white-space:nowrap;">˚</span>C, respectively. The physical properties of baked bread, wood-fired were found to correspond with that of gas-fired oven. The modified oven can be used for the baking of dough at domestic, small and medium scale bakery.
基金Project(51105139)supported by the National Natural Science Foundation of ChinaProject(2010CB731706)supported by the National Basic Research Program of China
文摘The effects of copper on the ageing precipitation behavior of as-quenched and pre-aged AA6016 aluminum alloy were studied by differential scanning calorimetry （DSC）, Vickers hardness measurement and transmission electronic microscopy （TEM）. The results indicate that the addition of copper facilitates the growth of clusters （GP I） to the critical size during pre-ageing. Therefore, the addition of copper accelerates the transition from GP I （pre-β＂） to GP II （β＂） during final artificial ageing, and finally results in the favorable paint-bake response. However, the one with the copper level of 0.3% does not show significant baking hardening response as expected. Pre-aging can also reduce the detrimental effect due to natural aging of copper-containing alloys.
