Baking method for thermonuclear reactor

International Nuclear Information System (INIS)

Kobayashi, Shigetada.

1986-01-01

Purpose: To improve the heat transmission property to the reactor core structures thereby shortening the baking time for the reactor core in thermonuclear reactors. Constitution: High temperature airs are supplied from a baking system to cooling pipeways disposed within reactor core structures and helium gas is supplied from a helium gas supply system through the reactor core structures to the inside of the reactor core for scavenging. The scavenging operation may be combined with vacuum suction. Further, the inside of the reactor is scavenged while maintaining at such a negative pressure as within a range not degrading the heat conduction property. Since the helium gas is chemically inert and poor in the depositing property, it shows no adsorbability even for the material heated to high temperature. Further, since the diffusion and heat conduction properties are high, the heat conduction property to the materials upon baking can be improved to shorten the baking time. No disadvantages are caused by the introduction of the helium gas upon baking. (Kawakami, Y.)

First results on fast baking

International Nuclear Information System (INIS)

Visentin, B.; Gasser, Y.; Charrier, J.P.

2006-01-01

High gradient performances of bulk niobium cavities go through a low-temperature baking during one or two days, the temperature parameter is adjusted in a narrow tuning range around 110 or 120deg, C. With such treatment, the intrinsic quality factor Q 0 is improved at high fields. Assuming the oxygen diffusion is involved in this phenomenon, we have developed the 'fast baking' (145deg, C/3h) as an alternative method. Similar results have been achieved with this method compared to standard baking. Consequently, for the first time, a link between oxygen diffusion and high field Q-slope has been demonstrated. Furthermore, this method open the way to a simpler and better baking procedure for the large-scale cavity production due to:*time reduction and *possibility to combine baking and drying during cavity preparation

Improvement in melting and baking properties of low-fat Mozzarella cheese.

Science.gov (United States)

Wadhwani, R; McManus, W R; McMahon, D J

2011-04-01

Low-fat cheeses dehydrate too quickly when baked in a forced air convection oven, preventing proper melting on a pizza. To overcome this problem, low-fat Mozzarella cheese was developed in which fat is released onto the cheese surface during baking to prevent excessive dehydration. Low-fat Mozzarella cheese curd was made with target fat contents of 15, 30, 45, and 60 g/kg using direct acidification of the milk to pH 5.9 before renneting. The 4 portions of cheese curd were comminuted and then mixed with sufficient glucono-δ-lactone and melted butter (45, 30, 15, or 0 g/kg, respectively), then pressed into blocks to produce low-fat Mozzarella cheese with about 6% fat and pH 5.2. The cheeses were analyzed after 15, 30, 60, and 120 d of storage at 5°C for melting characteristics, texture, free oil content, dehydration performance, and stretch when baked on a pizza at 250°C for 6 min in a convection oven. Cheeses made with added butter had higher stretchability compared with the control cheese. Melting characteristics also improved in contrast to the control cheese, which remained in the form of shreds during baking and lacked proper melting. The cheeses made with added butter had higher free oil content, which correlated (R2≥0.92) to the amount of butterfat added, and less hardness and gumminess compared with the control low fat cheese. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

First results on fast baking

Energy Technology Data Exchange (ETDEWEB)

Visentin, B. [CEA-Saclay, DSM/DAPNIA/SACM - 91191 Gif/Yvette Cedex (France)]. E-mail: bvisentin@cea.fr; Gasser, Y. [CEA-Saclay, DSM/DAPNIA/SACM - 91191 Gif/Yvette Cedex (France); Charrier, J.P. [CEA-Saclay, DSM/DAPNIA/SACM - 91191 Gif/Yvette Cedex (France)

2006-07-15

High gradient performances of bulk niobium cavities go through a low-temperature baking during one or two days, the temperature parameter is adjusted in a narrow tuning range around 110 or 120deg, C. With such treatment, the intrinsic quality factor Q{sub 0} is improved at high fields. Assuming the oxygen diffusion is involved in this phenomenon, we have developed the 'fast baking' (145deg, C/3h) as an alternative method. Similar results have been achieved with this method compared to standard baking. Consequently, for the first time, a link between oxygen diffusion and high field Q-slope has been demonstrated. Furthermore, this method open the way to a simpler and better baking procedure for the large-scale cavity production due to:*time reduction and *possibility to combine baking and drying during cavity preparation.

Improving the baking quality of bread wheat by genomic selection in early generations.

Science.gov (United States)

Michel, Sebastian; Kummer, Christian; Gallee, Martin; Hellinger, Jakob; Ametz, Christian; Akgöl, Batuhan; Epure, Doru; Löschenberger, Franziska; Buerstmayr, Hermann

2018-02-01

Genomic selection shows great promise for pre-selecting lines with superior bread baking quality in early generations, 3 years ahead of labour-intensive, time-consuming, and costly quality analysis. The genetic improvement of baking quality is one of the grand challenges in wheat breeding as the assessment of the associated traits often involves time-consuming, labour-intensive, and costly testing forcing breeders to postpone sophisticated quality tests to the very last phases of variety development. The prospect of genomic selection for complex traits like grain yield has been shown in numerous studies, and might thus be also an interesting method to select for baking quality traits. Hence, we focused in this study on the accuracy of genomic selection for laborious and expensive to phenotype quality traits as well as its selection response in comparison with phenotypic selection. More than 400 genotyped wheat lines were, therefore, phenotyped for protein content, dough viscoelastic and mixing properties related to baking quality in multi-environment trials 2009-2016. The average prediction accuracy across three independent validation populations was r = 0.39 and could be increased to r = 0.47 by modelling major QTL as fixed effects as well as employing multi-trait prediction models, which resulted in an acceptable prediction accuracy for all dough rheological traits (r = 0.38-0.63). Genomic selection can furthermore be applied 2-3 years earlier than direct phenotypic selection, and the estimated selection response was nearly twice as high in comparison with indirect selection by protein content for baking quality related traits. This considerable advantage of genomic selection could accordingly support breeders in their selection decisions and aid in efficiently combining superior baking quality with grain yield in newly developed wheat varieties.

Effect of Binder and Mold parameters on Collapsibility and Surface Finish of Gray Cast Iron No-bake Sand Molds

Science.gov (United States)

Srinivasulu Reddy, K.; Venkata Reddy, Vajrala; Mandava, Ravi Kumar

2017-08-01

Chemically bonded no-bake molds and cores have good mechanical properties and produce dimensionally accurate castings compared to green sand molds. Poor collapsibility property of CO2 hardened sodium silicate bonded sand mold and phenolic urethane no-bake (PUN) binder system, made the reclamation of the sands more important. In the present work fine silica sand is mixed with phenolic urethane no-bake binder and the sand sets in a very short time within few minutes. In this paper it is focused on optimizing the process parameters of PUN binder based sand castings for better collapsibility and surface finish of gray cast iron using Taguchi design. The findings were successfully verified through experiments.

EFFECT OF DEW POINT OF ATMOSPHERE OF CGL’S ANNEALING FURNACES ON THE QUALITY OF GA COATING ON BAKE HARDENABLE STEEL

Directory of Open Access Journals (Sweden)

Juliana Porto Guimarães

2013-10-01

Full Text Available The strip steel surface condition after continuous annealing of strip is extremely important to the quality of galvannealed coating (GA. The presence of oxides or precipitated can affect the reactions at the coating/substrate interface and decrease the zinc wettability on the steel surface, leading to various defects in the final product. To avoid oxidation of the material during continuous annealing, a protective atmosphere is used in the furnaces. Despite this atmosphere, it is possible the selective oxidation or precipitation of second phase particles, being the dew point of atmosphere one of the leading factors to reduce this occurrence. This study aims to evaluate the effect of the dew point on the quality of GA coatings applied to a bake hardenable steel. The continuous annealing under dew points of –60°C, 30°C and 0°C, as well as hot dip galvanizing, were performed in a Hot Dip Process Simulator. It is found that the dew point has a decisive influence on the amount, distribution and type of oxides formed, and the condition of –30°C provided the coating with less failures and better adhesion.

Anode baking process optimization through computer modelling

Energy Technology Data Exchange (ETDEWEB)

Wilburn, D.; Lancaster, D.; Crowell, B. [Noranda Aluminum, New Madrid, MO (United States); Ouellet, R.; Jiao, Q. [Noranda Technology Centre, Pointe Claire, PQ (Canada)

1998-12-31

Carbon anodes used in aluminum electrolysis are produced in vertical or horizontal type anode baking furnaces. The carbon blocks are formed from petroleum coke aggregate mixed with a coal tar pitch binder. Before the carbon block can be used in a reduction cell it must be heated to pyrolysis. The baking process represents a large portion of the aluminum production cost, and also has a significant effect on anode quality. To ensure that the baking of the anode is complete, it must be heated to about 1100 degrees C. To improve the understanding of the anode baking process and to improve its efficiency, a menu-driven heat, mass and fluid flow simulation tool, called NABSIM (Noranda Anode Baking SIMulation), was developed and calibrated in 1993 and 1994. It has been used since then to evaluate and screen firing practices, and to determine which firing procedure will produce the optimum heat-up rate, final temperature, and soak time, without allowing unburned tar to escape. NABSIM is used as a furnace simulation tool on a daily basis by Noranda plant process engineers and much effort is expended in improving its utility by creating new versions, and the addition of new modules. In the immediate future, efforts will be directed towards optimizing the anode baking process to improve temperature uniformity from pit to pit. 3 refs., 4 figs.

CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING INDUSTRY

Directory of Open Access Journals (Sweden)

Aleksandar Marić

2009-09-01

Full Text Available Food industry occupies special place in the processing industry, especially when we talk on the manufacturing of bakery products. Variable products quality on the market initiated the authors of this study to make an attempt, using comparative analysis of methods for quality control that are at most applied in bakery plants and other "convenient" methods to indicate the shortcomings and to argue convenience of using of methods that would improve testing of the quality. That approach could create a base for designing of model of quality improvement the baking industry.

Improving precipitation hardening behavior of Mg−Zn based alloys with Ce−Ca microalloying additions

Energy Technology Data Exchange (ETDEWEB)

Langelier, B., E-mail: langelb@mcmaster.ca [Mechanical & Mechatronics Engineering, The University of Waterloo, N2L 3G1 (Canada); Canadian Centre for Electron Microscopy, McMaster University, L8S 4L8 (Canada); Korinek, A. [Canadian Centre for Electron Microscopy, McMaster University, L8S 4L8 (Canada); Donnadieu, P. [Univ. Grenoble Alpes, SIMAP, F-38000 Grenoble (France); CNRS, SIMAP, F-38000 Grenoble (France); Esmaeili, S. [Mechanical & Mechatronics Engineering, The University of Waterloo, N2L 3G1 (Canada)

2016-10-15

The precipitation hardening behavior of newly developed Mg−Zn−Ca−Ce alloys, with modified texture and improved ductility, is studied to delineate the microstructural characteristics that lead to effective hardening upon ageing treatments. Advanced electron microscopy and atom probe techniques are used to analyze the structural characteristics in relevance to the hardening potential. It has been found that the formation of a new basal precipitate phase, which evolves from a single atomic layer GP zone, and is finely distributed in both under-aged and peak-aged microstructures, has a significant impact in the improvement of the hardening response compared with the base Mg−Zn alloys. It has also been found that the β′{sub 1} rod precipitates, commonly formed during ageing treatments of Mg−Zn alloys, have their size and distribution significantly refined in the Ca−Ce containing alloys. The role of alloy chemistry in the formation of the fine basal plate GP zones and the refinement in β′{sub 1} precipitation and their relationships to the hardening behavior are discussed. It is proposed that Ca microalloying governs the formation of the GP zones and the enhancement of hardening, particularly in the under-aged conditions, but that this is aided by a beneficial effect from Ce. - Highlights: • Ce−Ca microalloying additions improve hardening in Mg−Zn, over Ce or Ca alone. • Improved hardening is due to refined β′{sub 1} rods, and fine basal plate precipitates. • Atom probe tomography identifies Ca in both β′{sub 1} and the fine basal plates. • The fine basal plates originate as ordered monolayer GP zones with 1:1 Zn:Ca (at.%). • With ageing GP zones become more Zn-rich and transform to the fine basal plates.

Improved wheat for baking.

Science.gov (United States)

Faridi, H; Finley, J W

1989-01-01

To bakers, wheat quality means the performance characteristics of the flour milled from the wheat when used in specific wheat products. The tremendous increase in the number of wheat cultivars grown in the U.S. in recent years, along with the unusual climate, new advances in milling technology, and increased automation of baking lines, have resulted in bakery production problems partly attributed to wheat flour quality. In this review various factors affecting wheat quality are explained. Concerns of bread and cookie/cracker manufacturers on deterioration of the wheat quality are discussed, and, finally, some solutions are proposed.

Baking oven improvement by performance modelling

Energy Technology Data Exchange (ETDEWEB)

1994-04-01

The first phase of the project included both the derivation of an oven model and the development of a portable, rapid-response heat-flux sensor. Heat flux (defined as the instantaneous rate of heat flow per unit at the surface of the baking biscuit and expressed in W/cm[sup 2]) has been shown to be a more useful measure of oven performance than temperature alone. Fixed-point heat-flux sensors have already been developed and marketed, but a need was expressed at the start of this project for a travelling sensor which could be used to construct a more detailed picture of heat-flux variation in an oven. The travelling monitor developed can be used to measure variations in the heat flux experienced at the surface of products being baked in a travelling oven, both when oven conditions are fixed and when they are varied. It can also be used to identify the optimum locations within an oven for fixed heat-flux probes. It has been used effectively throughout the project for both purposes. Fuel savings of 18% and 21%, respectively, were achieved with two ovens. (author)

Energy saving baking methods. Energibesparende bagemetoder

Energy Technology Data Exchange (ETDEWEB)

Gry, P.

1988-01-01

The project ''Energy Saving Baking Methods'', run as part of the Energy Research Project-1984, and has as its aim to investigate potentials for energy saving by employing microwaves in the baking process. The project is a follow-up of the Nordic Industry Fund project which was completed in 1983. Smaller test ovens with IR long waves, warm air convection and microwaves of 2,47 GHz were used. Measurements of heat distribution from all three energy sources have been made. Extensive experiments have been carried out in order to develope baking methods for white loaves which are energy saving, but where the quality of the bread does not undergo any form of deterioration. Tests were made using microwaves alone, and in combination with hot air and IR. A resulting saving 35% baking time was achieved, and a further reduction of baking time can be reached where a greater improvement of energy distribution can take place, especially in the case of microwaves and IR. (AB).

Improving the quality of ready-to-eat meals by gamma irrdiation, Baked de-boned chicken meat with potatoe slices or baked fish and cooked rice

International Nuclear Information System (INIS)

Badr, H.M.; Rady, A.H.; Abdel-Daiem, M.H.; Khalaf, H.

2005-01-01

The present investigation was carried out to study the possibility of using gamma irradiation for improving the quality of ready-to-eat meals. The prepared meals (included baked chicken meat with potato slices or baked fish and cooked rice) were subjected to gamma irradiation at doses of O, 1.5, 3 and 4.5 KGy followed by cold storage (4 C). The effects of irradiation and cold storage on the microbiological aspects, chemical and organoleptic properties of samples were studied. The results showed that irradiation of the prepared meals decreased the initial total bacterial count, total psychrophilic bacteria and total yeast and molds, proportionally to the applied dose, hence prolonged their refrigerated shelf-life. Moreover, irradiation at dose of 1.5 KGy reduced the counts of Enterobacteriaceae, Staphylococcus aureus and Enterococcus faecalis, while 3 KGy dose completely eliminated these bacteria in all samples. Salmonella was not detected in all irradiated and non-irradiated meals and Vibrio sp. were absent in irradiated and non-irradiated baked fish. On the other hand, gamma irradiation had no remarkable effects neither on the chemical composition of the main component of meals nor on their ph, while it increased the thiobarbituric acid (TEA) value for baked chicken and fish meat. However, cold storage gradually increased the values of TEA and gradually decreased the ph value for irradiated and non-irradiated samples. Finally, irradiation treatments had no effects on the sensory properties (appearance, odor and taste) of all meals and extended their time of sensory preference

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods.

Science.gov (United States)

Gómez, Manuel; Martinez, Mario M

2017-03-31

The industrial manufacturing of fruits and vegetables generates approximately 50% by-product waste, causing a negative environmental impact and significant expenses. Nevertheless, fruit and vegetable by-products (FVB) are rich nutrients and extranutritional compounds that contribute to bowel health, weight management, lower blood cholesterol levels and improved control of glycemic and insulin responses. Due to the positive influence of FVB fibers and bioactive compounds during the digestion of glycemic carbohydrates, such as starch, baked goods are ideal food systems to accommodate FVB, since most of them have a high glycemic index. Therefore, this is an area of recent interest with critical environmental, economic and health implications worldwide. However, the utilization of FVB in baked goods leads to the loss of acceptability, in many cases caused by a lack of understanding of the physical structure and composition of FVB and their effects on food quality. The objective of this review is to provide a mechanistic understanding of the impact of the physical structure and composition of FVB on common baked goods and their influence on the nutritional and physical quality of the resulting product. This review will support the use of FVB as ideal ingredients while improving the added value of waste streams.

Researches on bake effect on RF superconducting cavities

International Nuclear Information System (INIS)

Hao Jiankui; Zhao Kui; Zhu Feng

2005-01-01

The Q-slope at high gradient affects the performance of superconducting cavity greatly. Recent researches show that low temperature (100-150) degree C heat treatment (bake) has positive effects on the performance of superconducting cavities. A lot of cavity tests are analyzed based on bake treatment. The average gradient E acc,max and E acc at Q=1 x 10 10 are increased by more than 3.5 MV/m. Q at E acc,max is increased and the Q-slope is improved. Analysis on bake temperature shows that higher bake temperature leads to higher Q value. Comparison of BCP and EP cavities shows that at least 60-80 μm EP is needed for BCP surface. More than 10-15 μm removal of the surface by BCP will degrade the performance of an EP cavity. Oxygen diffusion model is used to illustrate bake effect. (authors)

Improved bread-baking process using Saccharomyces cerevisiae displayed with engineered cyclodextrin glucanotransferase.

Science.gov (United States)

Shim, Jae-Hoon; Seo, Nam-Seok; Roh, Sun-Ah; Kim, Jung-Wan; Cha, Hyunju; Park, Kwan-Hwa

2007-06-13

A bread-baking process was developed using a potential novel enzyme, cyclodextrin glucanotransferase[3-18] (CGTase[3-18]), that had previously been engineered to have enhanced hydrolyzing activity with little cyclodextrin (CD) formation activity toward starch. CGTase[3-18] was primarily manipulated to be displayed on the cell surface of Saccharomyces cerevisiae. S. cerevisiae carrying pdeltaCGT integrated into the chromosome exhibited starch-hydrolyzing activity at the same optimal pH and temperature as the free enzyme. Volumes of the bread loaves and rice cakes prepared using S. cerevisiae/pdeltaCGT increased by 20% and 45%, respectively, with no detectable CD. Retrogradation rates of the bread and rice cakes decreased significantly during storage. In comparison to the wild type, S. cerevisiae/pdeltaCGT showed improved viability during four freeze-thaw cycles. The results indicated that CGTase[3-18] displayed on the surface of yeast hydrolyzed starch to glucose and maltose that can be used more efficiently for yeast fermentation. Therefore, display of an antistaling enzyme on the cell surface of yeast has potential for enhancing the baking process.

Improving the bulk laser-damage resistance of KDP by baking and pulsed-laser irradiation

International Nuclear Information System (INIS)

Swain, J.E.; Stokowski, S.E.; Milam, D.; Rainer, F.

1981-01-01

Isolated bulk damage centers are produced when KDP crystals are irradiated by 1-ns 1064-nm pulses. We have tested about 100 samples and find the median threshold to be 7 J/cm 2 when the samples are irradiated only once at each test volume (1-on-1 tests). The median threshold increased to 11 J/cm 2 when the test volumes were first subjected to subthreshold laser irradiation (n-on-1 tests). We baked several crystals at temperatures from 110 to 165 0 C and remeasured their thresholds. Baking increased thresholds in some crystals, but did not change thresholds of others. The median threshold of baked crystals ranged from 8 to 10 J/cm 2 depending on the baking temperature. In crystals that had been baked, subthreshold irradiation produced a large change in the bulk damage threshold, and reduced the volume density of damage centers relative to the density observed in unbaked crystals. The data are summarized in the table

Influence of final baking technologies in partially baked frozen gluten-free bread quality.

Science.gov (United States)

Aguilar, Núria; Albanell, Elena; Miñarro, Begoña; Gallardo, Joan; Capellas, Marta

2015-03-01

The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten-free bread characteristics was investigated. Specific volume and crust color of loaves were measured at day 0. Bread moisture, water activity, and crumb and crust texture (at 15, 45, and 90 min after baking) were analyzed at day 0 and after 28 d of frozen storage (-18 °C). Volatile compounds from breads baked in convection oven or microwave oven with susceptor packaging material were also evaluated. Bread finally baked in convection oven or in microwave oven with susceptor packaging increased crust browning. Crumb and roll hardness increased with time after final baking (measured at 15, 45, 90 min) and after 28 d of frozen storage. Bread finally baked in microwave oven was the hardest, due to high water losses. At day 0, bread finally baked in convection oven had softer crumb than bread finally baked in microwave oven with susceptor packaging but, after 28 d of frozen storage, there were no differences between them. Moreover, FBC and FBMS rendered gluten-free breads that could not be distinguished in a triangular test and had the same volatile compounds profile. In conclusion, FBMS could be an alternative to FBC. © 2015 Institute of Food Technologists®

A New Type of Tea Baking Machine Based on Pro/E Design

Science.gov (United States)

Lin, Xin-Ying; Wang, Wei

2017-11-01

In this paper, the production process of wulong tea was discussed, mainly the effect of baking on the quality of tea. The suitable baking temperature of different tea was introduced. Based on Pro/E, a new type of baking machine suitable for wulong tea baking was designed. The working principle, mechanical structure and constant temperature timing intelligent control system of baking machine were expounded. Finally, the characteristics and innovation of new baking machine were discussed.The mechanical structure of this baking machine is more simple and reasonable, and can use the heat of the inlet and outlet, more energy saving and environmental protection. The temperature control part adopts fuzzy PID control, which can improve the accuracy and response speed of temperature control and reduce the dependence of baking operation on skilled experience.

Influence of baking method and baking temperature on the optical properties of ZnO thin films

Energy Technology Data Exchange (ETDEWEB)

Ng, Zi-Neng; Chan, Kah-Yoong [Centre for Advanced Devices and Systems, Faculty of Engineering, Multimedia University, Persiaran Multimedia, 63100 Cyberjaya, Selangor (Malaysia)

2015-04-24

In this work, sol-gel spin coating technique was utilised to coat ZnO thin films on glass substrates. During the intermediate 3 minutes baking process, either hotplate or convection oven was employed to bake the samples. The temperature for the baking process was varied from 150°C to 300°C for both instruments. Avantes Optical Spectrophotometer was used to characterise the optical property. The optical transmittances of hotplate-baked and oven-baked samples showed different trends with increasing baking temperatures, ranging from below 50% transmittance to over 90% transmittance in the visible range of wavelength. The difference in baking mechanisms using hotplate and convection oven will be discussed in this paper.

Influence of baking method and baking temperature on the optical properties of ZnO thin films

Science.gov (United States)

Ng, Zi-Neng; Chan, Kah-Yoong

2015-04-01

In this work, sol-gel spin coating technique was utilised to coat ZnO thin films on glass substrates. During the intermediate 3 minutes baking process, either hotplate or convection oven was employed to bake the samples. The temperature for the baking process was varied from 150°C to 300°C for both instruments. Avantes Optical Spectrophotometer was used to characterise the optical property. The optical transmittances of hotplate-baked and oven-baked samples showed different trends with increasing baking temperatures, ranging from below 50% transmittance to over 90% transmittance in the visible range of wavelength. The difference in baking mechanisms using hotplate and convection oven will be discussed in this paper.

Influence of baking method and baking temperature on the optical properties of ZnO thin films

International Nuclear Information System (INIS)

Ng, Zi-Neng; Chan, Kah-Yoong

2015-01-01

In this work, sol-gel spin coating technique was utilised to coat ZnO thin films on glass substrates. During the intermediate 3 minutes baking process, either hotplate or convection oven was employed to bake the samples. The temperature for the baking process was varied from 150°C to 300°C for both instruments. Avantes Optical Spectrophotometer was used to characterise the optical property. The optical transmittances of hotplate-baked and oven-baked samples showed different trends with increasing baking temperatures, ranging from below 50% transmittance to over 90% transmittance in the visible range of wavelength. The difference in baking mechanisms using hotplate and convection oven will be discussed in this paper

Radiation hardening of integrated circuits technologies

International Nuclear Information System (INIS)

Auberton-Herve, A.J.; Leray, J.L.

1991-01-01

The radiation hardening studies started in the mid decade -1960-1970. To survive the different military or space radiative environment, a new engineering science borned, to understand the degradation of electronics components. The different solutions to improve the electronic behavior in such environment, have been named radiation hardening of the technologies. Improvement of existing technologies, and qualification method have been widely studied. However, at the other hand, specific technologies was developped : The Silicon On Insulator technologies for CMOS or Bipolar. The HSOI3HD technology (supported by DGA-CEA DAM and LETI with THOMSON TMS) offers today the highest hardening level for the integration density of hundreds of thousand transistors on the same silicon. Full complex systems would be realized on a single die with a technological radiation hardening and no more system hardening

Involvement of hydrogen-vacancy complexes in the baking effect of niobium cavities

Directory of Open Access Journals (Sweden)

B. Visentin

2010-05-01

Full Text Available Baking is necessary to improve high accelerating gradient performances of superconducting niobium cavities. Ten years after this discovery in 1998, the understanding of this effect still resists a lot of theoretical explanations. For the first time, positron annihilation spectroscopy performed on niobium samples reveals the increase after baking of positrons trapped under the Nb surface. Presence of hydrogen-vacancy complexes and their dissociation by baking could both explain rf losses observed at high fields (Q drop and its cure (baking effect.

Formulating the strength factor α for improved predictability of radiation hardening

Energy Technology Data Exchange (ETDEWEB)

Tan, L., E-mail: tanl@ornl.gov; Busby, J.T.

2015-10-15

Analytical equations were developed to calculate the strength factors of precipitates, Frank loops, and cavities in austenitic alloys, which strongly depend on barrier type, size, geometry and density, as well as temperature. Calculated strength factors were successfully used to estimate radiation hardening using the broadly employed dispersed barrier-hardening model, leading to good agreement with experimentally measured hardening in neutron-irradiated type 304 and 316 stainless steel variants. The formulated strength factor provides a route for more reliable hardening predictions and can be easily incorporated into component simulations and design.

Bread's oven and baking bread

OpenAIRE

Kastelic, Katja

2011-01-01

This thesis researches the connection between baker's oven and baking bread. Furthermore, it presents the history and development of the above issue in the Slovenian territory, its significance and preservation over time. The thesis deals with the building of bread’s over, its function and usability. Moreover, it focuses on baking bread in bread’s oven, presenting the entire baking process from ingredients to the baked loaf of bread and various tools and techniques, which can be used during t...

Baking Soda Science.

Science.gov (United States)

Science Activities, 1994

1994-01-01

Discusses the basic principles of baking soda chemistry including the chemical composition of baking soda, its acid-base properties, the reaction of bicarbonate solution with calcium ions, and a description of some general types of chemical reactions. Includes a science activity that involves removing calcium ions from water. (LZ)

[Effect of soybean lipoxygenae on baking properties of wheat flour].

Science.gov (United States)

Permiakova, M D; Trufanov, V A

2011-01-01

Changes in bread-baking properties of wheat flour caused by soybean lipoxygenase and polyunsaturated fatty acids were studied. A positive effect of soybean flour added during dough kneading in an amount of 2% was demonstrated. A method for dough fermentation increasing the loaf volume and improving organoleptic characteristics and total bread-baking estimate is recommended.

IMPROVEMENT OF EQUIPMENT FOR EFFECTIVE HARDENING SAND MIXTURE BY VACUUM MOLDING

Directory of Open Access Journals (Sweden)

V. S. Doroshenko

2016-01-01

Full Text Available The review deals with the design flask tooling and patterns for effective hardening sand mixture in the vacuum molding (V-Process, and molding on a one-off patterns (Lost Foam Casting. Sealing and evacuating sand mixture – two major factors influence the strength of the casting mold and casting quality, management practices which will enable to improve the casting process.

The Role of Baked Egg and Milk in the Diets of Allergic Children.

Science.gov (United States)

Robinson, Melissa L; Lanser, Bruce J

2018-02-01

Baked egg and baked milk are tolerated by most children who are allergic to hen's egg and cow's milk. Incorporating baked goods into the diets of allergic children may help them outgrow their primary allergy more quickly, with changes observed akin to immunotherapy. Benefits may also include increased quality of life and improved nutritional status. The search for a reliable biomarker to predict tolerance to baked goods is ongoing. Most children with a milk or egg allergy who are not previously tolerating egg or milk in baked goods should be offered an observed oral food challenge. Copyright © 2017 Elsevier Inc. All rights reserved.

Par-baked Bread Technology: Formulation and Process Studies to Improve Quality.

Science.gov (United States)

Almeida, Eveline Lopes; Steel, Caroline Joy; Chang, Yoon Kil

2016-01-01

Extending the shelf-life of bakery products has been an important requirement resulting from the mechanization of this industry and the need to increase the distance for the distribution of final products, caused by the increase in production and consumer demand. Technologies based on the interruption of the breadmaking process represent an alternative to overcome product staling and microbiological deterioration. The production of par-baked breads is one of these technologies. It consists of baking the bread in two stages, and due to the possibility of retarding the second stage, it can be said that the bread can always be offered fresh to the consumer. The technology inserts logistics as part of the production process and creates the "hot point" concept, these being the locations where the bread is finalized, such as in the consumers' homes or sales locations. In this work, a review of the papers published on this subject was carried out, and aspects related to both the formulation and the process were considered. This technology still faces a few challenges, such as solving bread quality problems that appear due to process modifications, and these will also be considered. The market for these breads has grown rapidly and the bakery industry searches innovations related to par-baked bread technology.

Selected Baking Formulas.

Science.gov (United States)

Bogdany, Melvin

This manual is designed to help baking students learn to use formulas in the preparation of baking products. Tested and proven formulas are, for the most part, standard ones with only slight modifications. The recipes are taken mainly from bakery product manufacturers and are presented in quantities suitable for school-shop use. Each recipe…

Antibacterial activity of baking soda.

Science.gov (United States)

Drake, D

1997-01-01

The antibacterial activity of baking soda (sodium bicarbonate) was assessed using three different experimental approaches. Standard minimum inhibitory concentration analyses revealed substantial inhibitory activity against Streptococcus mutans that was not due to ionic strength or high osmolarity. Short-term exposure assays showed significant killing of bacterial suspensions when baking soda was combined with the detergent sodium dodecylsulfate. Multiple, brief exposures of sucrose-colonized S mutans to baking soda and sodium dodecylsulfate caused statistically significant decreases in numbers of viable cells. Use of oral health care products with high concentrations of baking soda could conceivably result in decreased levels of cariogenic S mutans in saliva and plaque.

Decrease in Hydrogen Embrittlement Susceptibility of 10B21 Screws by Bake Aging

Directory of Open Access Journals (Sweden)

Kuan-Jen Chen

2016-08-01

Full Text Available The effects of baking on the mechanical properties and fracture characteristics of low-carbon boron (10B21 steel screws were investigated. Fracture torque tests and hydrogen content analysis were performed on baked screws to evaluate hydrogen embrittlement (HE susceptibility. The diffusible hydrogen content within 10B21 steel dominated the fracture behavior of the screws. The fracture torque of 10B21 screws baked for a long duration was affected by released hydrogen. Secondary ion mass spectroscopy (SIMS result showed that hydrogen content decreased with increasing baking duration, and thus the HE susceptibility of 10B21 screws improved. Diffusible hydrogen promoted crack propagation in high-stress region. The HE of 10B21 screws can be prevented by long-duration baking.

Marker-Assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking Quality

OpenAIRE

Zamani, Mohammad Javad; Bihamta, Mohammad Reza; Naserian Khiabani, Behnam; Tahernezhad, Zahra; Hallajian, Mohammad Taher; Shamsi, Marzieh Varasteh

2014-01-01

Allelic diversity of HMW glutenin loci in several studies revealed that allelic combinations affect dough quality. Dx5 + Dy10 subunits are related to good baking quality and Dx2 + Dy12 are related to undesirable baking quality. One of the most regular methods to evaluate the baking quality is SDS-PAGE which is used to improve baking quality labs. Marker-assisted selection is the method which can recognize the alleles related to baking quality and this method is based on polymerase chain reac...

Baking soda dentifrice and periodontal health: A review of the literature.

Science.gov (United States)

Sabharwal, Amarpreet; Scannapieco, Frank A

2017-11-01

Mechanical disruption of dental biofilm is critical to maintain periodontal health. Baking soda-containing dentifrices have shown to be potential aids for improving gingival health and maintaining dental biofilm control. Evidence from classic and contemporary literature is reviewed and summarized in this review. In vitro and in vivo (animal and human, respectively) studies and clinical trials have been analyzed. Some clinical studies demonstrated the benefits of baking soda dentifrices in plaque and gingivitis reduction. Clinical trials with longer follow-up would be useful to confirm the impact of baking soda on gingival health. Regular dental biofilm control and adjunctive use of baking soda dentifrices in an otherwise healthy and compliant patient may provide success in maintenance of gingival health. Copyright © 2017 American Dental Association. Published by Elsevier Inc. All rights reserved.

Challenges facing the food industry: Examples from the baked goods sector

DEFF Research Database (Denmark)

Hansen, Zaza Nadja Lee; Jacobsen, Peter

2013-01-01

This paper investigates the challenges in the food industry, illustrated by a case study from the baked goods sector in Denmark. The paper proposes key elements this sector needs to address in order to limit waste, improve productivity and increase profitability.......This paper investigates the challenges in the food industry, illustrated by a case study from the baked goods sector in Denmark. The paper proposes key elements this sector needs to address in order to limit waste, improve productivity and increase profitability....

Precipitation and Hardening in Magnesium Alloys

Science.gov (United States)

Nie, Jian-Feng

2012-11-01

Magnesium alloys have received an increasing interest in the past 12 years for potential applications in the automotive, aircraft, aerospace, and electronic industries. Many of these alloys are strong because of solid-state precipitates that are produced by an age-hardening process. Although some strength improvements of existing magnesium alloys have been made and some novel alloys with improved strength have been developed, the strength level that has been achieved so far is still substantially lower than that obtained in counterpart aluminum alloys. Further improvements in the alloy strength require a better understanding of the structure, morphology, orientation of precipitates, effects of precipitate morphology, and orientation on the strengthening and microstructural factors that are important in controlling the nucleation and growth of these precipitates. In this review, precipitation in most precipitation-hardenable magnesium alloys is reviewed, and its relationship with strengthening is examined. It is demonstrated that the precipitation phenomena in these alloys, especially in the very early stage of the precipitation process, are still far from being well understood, and many fundamental issues remain unsolved even after some extensive and concerted efforts made in the past 12 years. The challenges associated with precipitation hardening and age hardening are identified and discussed, and guidelines are outlined for the rational design and development of higher strength, and ultimately ultrahigh strength, magnesium alloys via precipitation hardening.

PARAMETER ESTIMATION IN BREAD BAKING MODEL

Directory of Open Access Journals (Sweden)

Hadiyanto Hadiyanto

2012-05-01

Full Text Available Bread product quality is highly dependent to the baking process. A model for the development of product quality, which was obtained by using quantitative and qualitative relationships, was calibrated by experiments at a fixed baking temperature of 200°C alone and in combination with 100 W microwave powers. The model parameters were estimated in a stepwise procedure i.e. first, heat and mass transfer related parameters, then the parameters related to product transformations and finally product quality parameters. There was a fair agreement between the calibrated model results and the experimental data. The results showed that the applied simple qualitative relationships for quality performed above expectation. Furthermore, it was confirmed that the microwave input is most meaningful for the internal product properties and not for the surface properties as crispness and color. The model with adjusted parameters was applied in a quality driven food process design procedure to derive a dynamic operation pattern, which was subsequently tested experimentally to calibrate the model. Despite the limited calibration with fixed operation settings, the model predicted well on the behavior under dynamic convective operation and on combined convective and microwave operation. It was expected that the suitability between model and baking system could be improved further by performing calibration experiments at higher temperature and various microwave power levels.  Abstrak  PERKIRAAN PARAMETER DALAM MODEL UNTUK PROSES BAKING ROTI. Kualitas produk roti sangat tergantung pada proses baking yang digunakan. Suatu model yang telah dikembangkan dengan metode kualitatif dan kuantitaif telah dikalibrasi dengan percobaan pada temperatur 200oC dan dengan kombinasi dengan mikrowave pada 100 Watt. Parameter-parameter model diestimasi dengan prosedur bertahap yaitu pertama, parameter pada model perpindahan masa dan panas, parameter pada model transformasi, dan

Application of oxidized starch in bake-only chicken nuggets.

Science.gov (United States)

Purcell, Sarah; Wang, Ya-Jane; Seo, Han-Seok

2014-05-01

There is a need to reduce the fat content in fried foods because of increasing health concerns from consumers. Oxidized starches have been utilized in many coating applications for their adhesion ability. However, it is not known if they perform similarly in bake-only products. This study investigated the application of oxidized starch in bake-only chicken nuggets. Oxidized starches were prepared from 7 starches and analyzed for gelatinization and pasting properties. Chicken nuggets were prepared using batter containing wheat flour, oxidized starch, salt, and leavening agents prior to steaming, oven baking, freezing, and final oven baking for sensory evaluation. All nuggets were analyzed for hardness by a textural analyzer, crispness by an acoustic sound, and sensory characteristics by a trained panel. The oxidation level used in the study did not alter the gelatinization temperature of most starches, but increased the peak pasting viscosity of both types of corn and rice starches and decreased that of tapioca and potato starches. There were slight differences in peak force and acoustic reading between some treatments; however, the differences were not consistent with starch type or amylose content. There was no difference among the treatments as well as between the control with wheat flour and the treatments partially replaced with oxidized starches in all sensory attributes of bake-only nuggets evaluated by the trained panel. There is a need to reduce the fat content in fried food, such as chicken nuggets, because of increasing childhood obesity. Oxidized starches are widely used in coating applications for their adhesion ability. This study investigated the source of oxidized starches in steam-baked coated nuggets for their textural and sensorial properties. The findings from this research will provide an understanding of the contributions of starch source and oxidation to the texture and sensory attributes of bake-only nuggets, and future directions to improve

Baking Powder Wars

OpenAIRE

Civitello, Linda

2017-01-01

How did a mid-nineteenth century American invention, baking powder, replace yeast as a leavening agent and create a culinary revolution as profound as the use of yeast thousands of years ago?The approach was two-pronged and gendered: business archives, U.S. government records and lawsuits revealed how baking powder was created, marketed, and regulated. Women’s diaries and cookbooks—personal, corporate, community, ethnic—from the eighteenth century to internet blogs showed the use women made o...

Improvement of initial vacuum condition along 2008-2010 KSTAR campaign by vessel baking

Energy Technology Data Exchange (ETDEWEB)

Kim, Kwang Pyo, E-mail: kpkim@nfri.er.ke [National Fusion Research Institute, Gwahagno 113, Daejeon 305-333 (Korea, Republic of); Hong, S.H.; Jung, N.Y.; Kim, S.T.; Kim, H.T.; Lee, K.S.; Kim, K.M.; Bang, E.N.; Chang, Y.B.; Kim, H.K.; Chu, Y.; Kim, Y.O.; Park, S.H.; Woo, I.S.; Hong, J.S.; Kim, S.W.; Park, K.R.; Na, H.K.; Yang, H.L.; Kim, Y.S. [National Fusion Research Institute, Gwahagno 113, Daejeon 305-333 (Korea, Republic of)

2011-10-15

Korea Superconducting Tokamak Advanced Research (KSTAR) is upgraded for its KSTAR 3rd campaign for new target mission to produce the D-shaped plasma with a target plasma current of 500 kA and/or pulse length of 5 s. New Plasma Facing Components (PFCs) are installed which leads to the increase of the surface area of the vessel by a factor of about 5. The vacuum conditioning such as the vessel baking has been performed in order to remove various kinds of impurities including H{sub 2}O, carbon and oxygen for the plasma. The total outgassing rate in the KSTAR 1st campaign was measured as 1.5 x 10{sup -4} mbar l s{sup -1} which is increased by a factor of 3 (6.49 x 10{sup -4} mbar l s{sup -1}) in the KSTAR 3rd campaign. Nevertheless, the outgassing rates per unit area have been decreased from 9.31 x 10{sup -5} mbar l m{sup -2} s{sup -1} to 1.22 x 10{sup -5} mbar l m{sup -2} s{sup -1} due to the upgrade of baking system and series of baking operation.

Improvement of initial vacuum condition along 2008-2010 KSTAR campaign by vessel baking

International Nuclear Information System (INIS)

Kim, Kwang Pyo; Hong, S.H.; Jung, N.Y.; Kim, S.T.; Kim, H.T.; Lee, K.S.; Kim, K.M.; Bang, E.N.; Chang, Y.B.; Kim, H.K.; Chu, Y.; Kim, Y.O.; Park, S.H.; Woo, I.S.; Hong, J.S.; Kim, S.W.; Park, K.R.; Na, H.K.; Yang, H.L.; Kim, Y.S.

2011-01-01

Korea Superconducting Tokamak Advanced Research (KSTAR) is upgraded for its KSTAR 3rd campaign for new target mission to produce the D-shaped plasma with a target plasma current of 500 kA and/or pulse length of 5 s. New Plasma Facing Components (PFCs) are installed which leads to the increase of the surface area of the vessel by a factor of about 5. The vacuum conditioning such as the vessel baking has been performed in order to remove various kinds of impurities including H 2 O, carbon and oxygen for the plasma. The total outgassing rate in the KSTAR 1st campaign was measured as 1.5 x 10 -4 mbar l s -1 which is increased by a factor of 3 (6.49 x 10 -4 mbar l s -1 ) in the KSTAR 3rd campaign. Nevertheless, the outgassing rates per unit area have been decreased from 9.31 x 10 -5 mbar l m -2 s -1 to 1.22 x 10 -5 mbar l m -2 s -1 due to the upgrade of baking system and series of baking operation.

Efficacy of baking soda-containing chewing gum in removing natural tooth stain.

Science.gov (United States)

Mankodi, S M; Conforti, N; Berkowitz, H

2001-07-01

A 14-week, double-blind, randomized clinical trial was conducted with 126 healthy volunteers to compare the efficacy of twice-daily use of 3 baking soda-containing chewing gums in removing natural tooth stain when used in conjunction with a program of regular oral hygiene. All 3 chewing gums significantly reduced extrinsic stain (P Baking Soda Gum (AHDC) reduced dental stain by 70.8%, compared to reductions of 71.9% and 65.3%, after use of 2 experimental gum formulations. Whitened appearance improved by 1.73 shade tabs using AHDC gum, and up to 2.49 shade tabs with the experimental formulations. These results suggest that the use of baking soda-containing gum after meals, in conjunction with good oral hygiene, can improve both extrinsic dental staining and the whitened appearance of teeth.

Hemorrhagic Encephalopathy From Acute Baking Soda Ingestion.

Science.gov (United States)

Hughes, Adrienne; Brown, Alisha; Valento, Matthew

2016-09-01

Baking soda is a readily available household product composed of sodium bicarbonate. It can be used as a home remedy to treat dyspepsia. If used in excessive amounts, baking soda has the potential to cause a variety of serious metabolic abnormalities. We believe this is the first reported case of hemorrhagic encephalopathy induced by baking soda ingestion. Healthcare providers should be aware of the dangers of baking soda misuse and the associated adverse effects.

Hemorrhagic Encephalopathy From Acute Baking Soda Ingestion

Directory of Open Access Journals (Sweden)

Adrienne Hughes

2016-09-01

Full Text Available Baking soda is a readily available household product composed of sodium bicarbonate. It can be used as a home remedy to treat dyspepsia. If used in excessive amounts, baking soda has the potential to cause a variety of serious metabolic abnormalities. We believe this is the first reported case of hemorrhagic encephalopathy induced by baking soda ingestion. Healthcare providers should be aware of the dangers of baking soda misuse and the associated adverse effects.

Scintillation-Hardened GPS Receiver

Science.gov (United States)

Stephens, Donald R.

2015-01-01

CommLargo, Inc., has developed a scintillation-hardened Global Positioning System (GPS) receiver that improves reliability for low-orbit missions and complies with NASA's Space Telecommunications Radio System (STRS) architecture standards. A software-defined radio (SDR) implementation allows a single hardware element to function as either a conventional radio or as a GPS receiver, providing backup and redundancy for platforms such as the International Space Station (ISS) and high-value remote sensing platforms. The innovation's flexible SDR implementation reduces cost, weight, and power requirements. Scintillation hardening improves mission reliability and variability. In Phase I, CommLargo refactored an open-source GPS software package with Kalman filter-based tracking loops to improve performance during scintillation and also demonstrated improved navigation during a geomagnetic storm. In Phase II, the company generated a new field-programmable gate array (FPGA)-based GPS waveform to demonstrate on NASA's Space Communication and Navigation (SCaN) test bed.

An improved oxygen diffusion model to explain the effect of low-temperature baking on high field losses in niobium superconducting cavities

Energy Technology Data Exchange (ETDEWEB)

Ciovati, Gianluigi

2006-07-01

Radio-frequency (RF) superconducting cavities made of high purity niobium are widely used to accelerate charged particle beams in particle accelerators. The major limitation to achieve RF field values approaching the theoretical limit for niobium is represented by ''anomalous'' losses which degrade the quality factor of the cavities starting at peak surface magnetic fields of about 100 mT, in absence of field emission. These high field losses are often referred to as ''Q-drop''. It has been observed that the Q-drop is drastically reduced by baking the cavities at 120 C for about 48 h under ultrahigh vacuum. An improved oxygen diffusion model for the niobium-oxide system is proposed to explain the benefit of the low-temperature baking on the Q-drop in niobium superconducting rf cavities. The model shows that baking at 120 C for 48 h allows oxygen to diffuse away from the surface, and therefore increasing the lower critical field towards the value for pure niobium.

Sulfuric acid baking and leaching of spent Co-Mo/Al2O3 catalyst.

Science.gov (United States)

Kim, Hong-In; Park, Kyung-Ho; Mishra, Devabrata

2009-07-30

Dissolution of metals from a pre-oxidized refinery plant spent Co-Mo/Al(2)O(3) catalyst have been tried through low temperature (200-450 degrees C) sulfuric acid baking followed by mild leaching process. Direct sulfuric acid leaching of the same sample, resulted poor Al and Mo recoveries, whereas leaching after sulfuric acid baking significantly improved the recoveries of above two metals. The pre-oxidized spent catalyst, obtained from a Korean refinery plant found to contain 40% Al, 9.92% Mo, 2.28% Co, 2.5% C and trace amount of other elements such as Fe, Ni, S and P. XRD results indicated the host matrix to be poorly crystalline gamma- Al(2)O(3). The effect of various baking parameters such as catalyst-to-acid ratio, baking temperature and baking time on percentage dissolutions of metals has been studied. It was observed that, metals dissolution increases with increase in the baking temperature up to 300 degrees C, then decreases with further increase in the baking temperature. Under optimum baking condition more than 90% Co and Mo, and 93% Al could be dissolved from the spent catalyst with the following leaching condition: H(2)SO(4)=2% (v/v), temperature=95 degrees C, time=60 min and Pulp density=5%.

Soft-Bake Purification of SWCNTs Produced by Pulsed Laser Vaporization

Science.gov (United States)

Yowell, Leonard; Nikolaev, Pavel; Gorelik, Olga; Allada, Rama Kumar; Sosa, Edward; Arepalli, Sivaram

2013-01-01

The "soft-bake" method is a simple and reliable initial purification step first proposed by researchers at Rice University for single-walled carbon nanotubes (SWCNT) produced by high-pressure carbon mon oxide disproportionation (HiPco). Soft-baking consists of annealing as-produced (raw) SWCNT, at low temperatures in humid air, in order to degrade the heavy graphitic shells that surround metal particle impurities. Once these shells are cracked open by the expansion and slow oxidation of the metal particles, the metal impurities can be digested through treatment with hydrochloric acid. The soft-baking of SWCNT produced by pulsed-laser vaporization (PLV) is not straightforward, because the larger average SWCNT diameters (.1.4 nm) and heavier graphitic shells surrounding metal particles call for increased temperatures during soft-bake. A part of the technology development focused on optimizing the temperature so that effective cracking of the graphitic shells is balanced with maintaining a reasonable yield, which was a critical aspect of this study. Once the ideal temperature was determined, a number of samples of raw SWCNT were purified using the soft-bake method. An important benefit to this process is the reduced time and effort required for soft-bake versus the standard purification route for SWCNT. The total time spent purifying samples by soft-bake is one week per batch, which equates to a factor of three reduction in the time required for purification as compared to the standard acid purification method. Reduction of the number of steps also appears to be an important factor in improving reproducibility of yield and purity of SWCNT, as small deviations are likely to get amplified over the course of a complicated multi-step purification process.

Opportunities in Tajikistan to breed wheat varieties resistant to seed-borne diseases and improved baking quality

OpenAIRE

Husenov, Bahromiddin

2013-01-01

Wheat seed-borne diseases and options for improving baking quality of wheat, as well as the role of genotypes for breeding to achieve high yield and quality are the key issues discussed in this introductory paper. The importance of wheat for Tajikistan and how to achieve food security goals in the country is also elucidated. Wheat seed-borne diseases are caused mostly by fungi. Loose Smut (Ustilago tritici), Common Bunt (Tilletia laevis and T.caries), Karnal Bunt (T.indica), Dwarf Bunt (T....

The influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace

Directory of Open Access Journals (Sweden)

Šarić Bojana M.

2014-01-01

Full Text Available Blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a new gluten-free cookies' formulation, with the aim of improving nutritional profile and antioxidant capacity. Since duration and temperature at which dough is thermally treated during baking highly influence the quality of a baked product, the objective of this work was to optimise the baking conditions in order to obtain the best technological quality of the cookies. Referring to the results obtained at 160 and 170 °C and different baking times, the following was found: the difference in baking conditions caused variation between cookies' diameters of less than 1%, more regular shape of the cookies was obtained when baking time was shorter, hardness of cookies is highly correlated with moisture content, water activity, baking loss and short/long diameter ratio values. The colour characteristics (L*, a* and b* of cookies' top and bottom surfaces indicated that the cookies were not overbaked under the chosen baking conditions. Baking time of 14 min at 170°C was found to be the optimal baking conditions for the blueberry pomace enriched gluten-free cookies.

Energy requirements during sponge cake baking: Experimental and simulated approach

International Nuclear Information System (INIS)

Ureta, M. Micaela; Goñi, Sandro M.; Salvadori, Viviana O.; Olivera, Daniela F.

2017-01-01

Highlights: • Sponge cake energy consumption during baking was studied. • High oven temperature and forced convection mode favours oven energy savings. • Forced convection produced higher weight loss thus a higher product energy demand. • Product energy demand was satisfactorily estimated by the baking model applied. • The greatest energy efficiency corresponded to the forced convection mode. - Abstract: Baking is a high energy demanding process, which requires special attention in order to know and improve its efficiency. In this work, energy consumption associated to sponge cake baking is investigated. A wide range of operative conditions (two ovens, three convection modes, three oven temperatures) were compared. Experimental oven energy consumption was estimated taking into account the heating resistances power and a usage factor. Product energy demand was estimated from both experimental and modeling approaches considering sensible and latent heat. Oven energy consumption results showed that high oven temperature and forced convection mode favours energy savings. Regarding product energy demand, forced convection produced faster and higher weight loss inducing a higher energy demand. Besides, this parameter was satisfactorily estimated by the baking model applied, with an average error between experimental and simulated values in a range of 8.0–10.1%. Finally, the energy efficiency results indicated that it increased linearly with the effective oven temperature and that the greatest efficiency corresponded to the forced convection mode.

Baking in the Backwoods

Science.gov (United States)

Turner, Steve

2008-01-01

Baking in the woods can be a lot of fun and can help to make a good trip an amazing one. It does take some time, planning, and preparation, and chosen recipes should be tested in the oven at home before trying them out with friends on a 10-day trip. Outdoor baking requires a different set of rules and equipment than those one uses at home and a…

Development of small-size baking oven

Energy Technology Data Exchange (ETDEWEB)

Tabata, Akihisa; Kuwabara, Shigeru; Yamazawa, Yoshitaka; Shigeta, Eiji

1987-03-01

In the bakery business, oven fresh bakeries selling fresh bread by installing their own baking ovens at their shops have become popular recently. This article reports the development of a small-size gas baking oven for oven fresh bakaries. The gas convection oven developed recently is based on the structure of the conventional electric convection oven, and uses low pressure gas. The gas oven has an advantage that the combustion gas contains moisture. The convection oven bakes bread normally at the baking density approximately 2.5 times as much as that of the radiation oven, thereby the size of the oven may become smaller. This oven can bake many kinds of bread ranging from croissants to bean-jam buns by gas combnstion heat as well as radiation heat from the radiation plates installed at the top of each compartment in the oven. An ultra small air heat type burner was developed to provide stable short flames in order to make the size of the combustion chamber smaller. (20 figs, 2 tabs)

Collection Development: Hitting the Sweet Spot (Baking)

Science.gov (United States)

Charles, John

2010-01-01

Baking can be intimidating. Just ask all those contestants on "Top Chef" who would rather prepare Beef Wellington than bake a cake. But libraries can take the fear factor out of baking by putting together a solid collection of cookbooks that can help anyone master the sweeter side of the culinary arts or even serve as delicious armchair reading…

Developing a xylanase XYNZG from Plectosphaerella cucumerina for baking by heterologously expressed in Kluyveromyces lactis.

Science.gov (United States)

Zhan, Fei Xiang; Wang, Qin Hong; Jiang, Si Jing; Zhou, Yu Ling; Zhang, Gui Min; Ma, Yan He

2014-12-16

Xylanase can replace chemical additives to improve the volume and sensory properties of bread in the baking. Suitable baking xylanase with improved yield will promote the application of xylanase in baking industry. The xylanase XYNZG from the Plectosphaerella cucumerina has been previously characterized by heterologous expression in Pichia pastoris. However, P. pastoris is not a suitable host for xylanase to be used in the baking process since P. pastoris does not have GRAS (Generally Regarded As Safe) status and requires large methanol supplement during the fermentation in most conditions, which is not allowed to be used in the food industry. Kluyveromyces lactis, as another yeast expression host, has a GRAS status, which has been successfully used in food and feed applications. No previous work has been reported concerning the heterologous expression of xylanase gene xynZG in K. lactis with an aim for application in baking. The xylanase gene xynZG from the P. cucumerina was heterologously expressed in K. lactis. The recombinant protein XYNZG in K. lactis presented an approximately 19 kDa band on SDS-PAGE and zymograms analysis. Transformant with the highest halo on the plate containing the RBB-xylan (Remazol Brilliant Blue-xylan) was selected for the flask fermentation in different media. The results indicated that the highest activity of 115 U/ml at 72 h was obtained with the YLPU medium. The mass spectrometry analysis suggested that the hydrolytic products of xylan by XYNZG were mainly xylobiose and xylotriose. The results of baking trials indicated that the addition of XYNZG could reduce the kneading time of dough, increase the volume of bread, improve the texture, and have more positive effects on the sensory properties of bread. Xylanase XYNZG is successfully expressed in K. lactis, which exhibits the highest activity among the published reports of the xylanase expression in K. lactis. The recombinant XYNZG can be used to improve the volume and sensory

Baking technique of JT-60

Energy Technology Data Exchange (ETDEWEB)

Arai, Takashi; Masaki, Kei; Miyachi, Kengo [Japan Atomic Energy Research Inst., Naka, Ibaraki (Japan). Naka Fusion Research Establishment

1998-10-01

It needs to make low ultimate pressure to decrease impurities in a plasma in a nuclear fusion device. Baking technique is very effective method to decrease outgassing rate from first walls and inner surface of the vacuum vessel. However, in such large vacuum vessel, e.g. JT-60, the non-uniform heating and the deformation due to thermal expansion might be very important problems. The baking technique of JT-60 is described. Two baking systems were applied to JT-60 to solve the problem of non-uniform heating. One is a circulation system of the hot nitrogen gas which is located between the inner and outer skins of the double-skin structured vacuum vessel. The other is an electric heater which apply the thick of the vessel. In order to prevent the deformation, the difference of temperature was as small as possible. By both the baking at 300degC and the conditioning such as discharge cleaning, the ultimate pressure was achieved 7.9x10{sup -7} Pa. (author)

Baking technique of JT-60

International Nuclear Information System (INIS)

Arai, Takashi; Masaki, Kei; Miyachi, Kengo

1998-01-01

It needs to make low ultimate pressure to decrease impurities in a plasma in a nuclear fusion device. Baking technique is very effective method to decrease outgassing rate from first walls and inner surface of the vacuum vessel. However, in such large vacuum vessel, e.g. JT-60, the non-uniform heating and the deformation due to thermal expansion might be very important problems. The baking technique of JT-60 is described. Two baking systems were applied to JT-60 to solve the problem of non-uniform heating. One is a circulation system of the hot nitrogen gas which is located between the inner and outer skins of the double-skin structured vacuum vessel. The other is an electric heater which apply the thick of the vessel. In order to prevent the deformation, the difference of temperature was as small as possible. By both the baking at 300degC and the conditioning such as discharge cleaning, the ultimate pressure was achieved 7.9x10 -7 Pa. (author)

Survival of Salmonella during baking of peanut butter cookies.

Science.gov (United States)

Lathrop, Amanda A; Taylor, Tiffany; Schnepf, James

2014-04-01

Peanuts and peanut-based products have been the source of recent Salmonella outbreaks worldwide. Because peanut butter is commonly used as an ingredient in baked goods, such as cookies, the potential risk of Salmonella remaining in these products after baking needs to be assessed. This research examines the potential hazard of Salmonella in peanut butter cookies when it is introduced via the peanut-derived ingredient. The survival of Salmonella during the baking of peanut butter cookies was determined. Commercial, creamy-style peanut butter was artificially inoculated with a five-strain Salmonella cocktail at a target concentration of 10(8) CFU/g. The inoculated peanut butter was then used to prepare peanut butter cookie dough following a standard recipe. Cookies were baked at 350 °F (177 °C) and were sampled after 10, 11, 12, 13, 14, and 15 min. Temperature profiles of the oven and cookies were monitored during baking. The water activity and pH of the inoculated and uninoculated peanut butter, raw dough, and baked cookies were measured. Immediately after baking, cookies were cooled, and the survival of Salmonella was determined by direct plating or enrichment. After baking cookies for 10 min, the minimum reduction of Salmonella observed was 4.8 log. In cookies baked for 13 and 14 min, Salmonella was only detectable by enrichment reflecting a Salmonella reduction in the range of 5.2 to 6.2 log. Cookies baked for 15 min had no detectable Salmonella. Results of this study showed that proper baking will reduce Salmonella in peanut butter cookies by 5 log or more.

Effect of cold rolling on the formation and distribution of nanoclusters during pre-aging in an Al–Mg–Si alloy

International Nuclear Information System (INIS)

Serizawa, A.; Sato, T.; Miller, M.K.

2013-01-01

The effect of high densities of dislocations on the formation behavior of two types of nano-scale clusters (nanoclusters), which are formed at room temperature or during pre-aging at ∼373 K in an Al–Mg–Si alloy, was investigated by atom probe tomography. Cold rolling was applied to modify the formation behavior and/or the characteristics of the nanoclusters and also the precipitation sequence, which involve both nanoclusters and a strengthening phase to improve the bake-hardening response. Nanoclusters formed during pre-aging tended to form along the dislocations. Cold rolling accelerated the preferential formation of the nanoclusters, whereas the number density of the nanoclusters decreased by cold rolling before pre-aging. However, the number density of the nanoclusters was considerably higher than that of the β″ phase. Cold rolling before pre-aging enhanced the age-hardenability the most compared with other processes such as the contemporary pre-aging process. It is considered that the nanoclusters along dislocations lead to the preferential transformation to the β″ phase and then the rapid growth of the β″ phase. The nanoclusters formed on dislocations are effective in improving the bake-hardening response for the duration of the bake-hardening process. The kinetics and the distribution of the nanoclusters were found to be affected by the dislocations which were induced by cold rolling.

Novel circuits for radiation hardened memories

International Nuclear Information System (INIS)

Haraszti, T.P.; Mento, R.P.; Moyer, N.E.; Grant, W.M.

1992-01-01

This paper reports on implementation of large storage semiconductor memories which combine radiation hardness with high packing density, operational speed, and low power dissipation and require both hardened circuit and hardened process technologies. Novel circuits, including orthogonal shuffle type of write-read arrays, error correction by weighted bidirectional codes and associative iterative repair circuits, are proposed for significant improvements of SRAMs' immunity against the effects of total dose and cosmic particle impacts. The implementation of the proposed circuit resulted in fault-tolerant 40-Mbit and 10-Mbit monolithic memories featuring a data rate of 120 MHz and power dissipation of 880 mW. These experimental serial-parallel memories were fabricated with a nonhardened standard CMOS processing technology, yet provided a total dose hardness of 1 Mrad and a projected SEU rate of 1 x 10 - 12 error/bit/day. Using radiation hardened processing improvements by factors of 10 to 100 are predicted in both total dose hardness and SEU rate

Design and Development of Solar Thermal Injera Baking: Steam Based Direct Baking

OpenAIRE

Tesfay, Asfafaw Haileselassie; Kahsay, Mulu Bayray; Nydal, Ole Jørgen

2014-01-01

Published by Elsevier Ltd. This is an open access article Under a Creative Commons license Attribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0) Ethiopia, the second most populated country in Africa, meets 96% of its energy need from bio-mass and majority of this energy goes entirely to Injera baking. Injera, a pan-cake like bread that is consumed by most of the population, demands a temperature of 180-220 oC to be well baked. Both traditional and newly developed biomass Injera...

Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking properties.

Science.gov (United States)

Ral, Jean-Philippe; Whan, Alex; Larroque, Oscar; Leyne, Emmett; Pritchard, Jeni; Dielen, Anne-Sophie; Howitt, Crispin A; Morell, Matthew K; Newberry, Marcus

2016-01-01

Late maturity α-amylase (LMA) and preharvest sprouting (PHS) are genetic defects in wheat. They are both characterized by the expression of specific isoforms of α-amylase in particular genotypes in the grain prior to harvest. The enhanced expression of α-amylase in both LMA and PHS results in a reduction in Falling Number (FN), a test of gel viscosity, and subsequent downgrading of the grain, along with a reduced price for growers. The FN test is unable to distinguish between LMA and PHS; thus, both defects are treated similarly when grain is traded. However, in PHS-affected grains, proteases and other degradative process are activated, and this has been shown to have a negative impact on end product quality. No studies have been conducted to determine whether LMA is detrimental to end product quality. This work demonstrated that wheat in which an isoform α-amylase (TaAmy3) was overexpressed in the endosperm of developing grain to levels of up to 100-fold higher than the wild-type resulted in low FN similar to those seen in LMA- or PHS-affected grains. This increase had no detrimental effect on starch structure, flour composition and enhanced baking quality, in small-scale 10-g baking tests. In these small-scale tests, overexpression of TaAmy3 led to increased loaf volume and Maillard-related browning to levels higher than those in control flours when baking improver was added. These findings raise questions as to the validity of the assumption that (i) LMA is detrimental to end product quality and (ii) a low FN is always indicative of a reduction in quality. This work suggests the need for a better understanding of the impact of elevated expression of specific α-amylase on end product quality. © 2015 The Authors. Plant Biotechnology Journal published by Society for Experimental Biology and The Association of Applied Biologists and John Wiley & Sons Ltd.

HARDENING OF CRANE RAILS BY PLASMA DISCRETE-TIME SURFACE TREATMENT

Directory of Open Access Journals (Sweden)

S. S. Samotugin

2017-01-01

Full Text Available Crane wheels and rails are subjected to intensive wear in the process of operation. Therefore, improvement of these components’ performance can be considered a task of high importance. A promising direction in this regard is surface treatment by highly concentrated energy flows such as laser beams or plasma jets. This thesis suggests that the use of gradient plasma surface treatment can improve the performance of crane rails. A research was conducted, according to which hardened zones were deposited on crane rails under different treatment modes. Microhardness was measured both at the surface and in depth using custom-made microsections. The article includes the results of study of plasma surface hardening effects on wear resistance of crane rails. Change of plasma surface treatment parameters (current, plasma torch movement speed, argon gas flow rate allows for desired steel hardness and structure, while the choice of optimal location for hardened zones makes it possible to significantly improve wear resistance and crack resistance. As a result of plasma surface hardening, the fine-grained martensite structure is obtained with mainly lamellar morphology and higher hardness rate compared toinduction hardening or overlaying. Wear test of carbon steels revealed that plasma surfacing reduces abrasive wear rate compared to the irinitial state by 2 to 3 times. Enough sharp boundary between hardened and non-hardened portions has a positive effect on the performance of parts under dynamic loads, contributing to the inhibition of cracks during the transition from solid to a soft metal. For carbon and low alloy rail steels, the properties achieved by plasma surface hardening can effectively replace induction hardening or overlaying.The mode range for plasma surface treatment that allow sobtaining a surface layer with certain operating properties has been determined.

Thermodynamics of bread baking: A two-state model

Science.gov (United States)

Zürcher, Ulrich

2014-03-01

Bread baking can be viewed as a complex physico-chemical process. It is governed by transport of heat and is accompanied by changes such as gelation of starch, the expansion of air cells within dough, and others. We focus on the thermodynamics of baking and investigate the heat flow through dough and find that the evaporation of excess water in dough is the rate-limiting step. We consider a simplified one-dimensional model of bread, treating the excess water content as a two-state variable that is zero for baked bread and a fixed constant for unbaked dough. We arrive at a system of coupled, nonlinear ordinary differential equations, which are solved using a standard Runge-Kutta integration method. The calculated baking times are consistent with common baking experience.

Calculation the kinetics of the baking biscuit process

Directory of Open Access Journals (Sweden)

S. T. Antipov

2013-01-01

Full Text Available Based on the input values of the equivalent values of thermophysical units and the heat transfer coefficient were calculated: values that reflect the kinetics of the process of baking; values allowing to determine the relationship duration baking temperature in the baking chamber; the voltage of the active area of the hearth.

Numerical simulation and analysis for the baking out system of the HT-7U super-conducting tokamak device

International Nuclear Information System (INIS)

Song Yuntao

2004-01-01

It can provide an ultrahigh vacuum location for the plasma operation. In order to improve its vacuum degree and attain a high quality operation environment for plasma, it is very important to proceed 250 degree C baking out to clear the wall before the plasma operation. The paper firstly gives two kinds of structures for the baking of the vacuum vessel, in which one is the baking by electricity and another is baking by the nitrogen gas. Secondly based on the numerical simulation and analysis, some results have been attained such as the baking power, temperature field distribution and thermal stress for the vacuum vessel, which can provide some valuable theory basis for the engineering design and optimization of the baking system of the HT-7U vacuum vessel or other similar super-conducting tokamak devices

The secondary hardening phenomenon in strain-hardened MP35N alloy

International Nuclear Information System (INIS)

Asgari, S.; El-Danaf, E.; Shaji, E.; Kalidindi, S.R.; Doherty, R.D.

1998-01-01

Mechanical testing and microscopy techniques were used to investigate the influence of aging on the structure and strengthening of MP35N alloy. It was confirmed that aging the deformed material at 600 C for 4 h provided additional strengthening, here referred to as secondary hardening, in addition to the primary strain hardening. The secondary hardening phenomenon was shown to be distinctly different from typical age hardening processes in that it only occurred in material deformed beyond a certain cold work level. At moderate strains, aging caused a shift in the entire stress-strain curve of the annealed material to higher stresses while at high strains, it produced shear localization and limited work softening. The secondary hardening increment was also found to be grain size dependent. The magnitude of the secondary hardening appeared to be controlled by the flow stress in the strain hardened material. A model is proposed to explain the observations and is supported by direct experimental evidence. The model is based on formation of h.c.p. nuclei through the Suzuki mechanism, that is segregation of solute atoms to stacking faults, on aging the strain hardened material. The h.c.p. precipitates appear to thicken only in the presence of high dislocation density produced by prior cold work

Simultaneous surface engineering and bulk hardening of precipitation hardening stainless steel

DEFF Research Database (Denmark)

Frandsen, Rasmus Berg; Christiansen, Thomas; Somers, Marcel A. J.

2006-01-01

This article addresses simultaneous bulk precipitation hardening and low temperature surface engineering of two commercial precipitation hardening stainless steels: Sandvik Nanoflex® and Uddeholm Corrax®. Surface engineering comprised gaseous nitriding or gaseous carburising. Microstructural....... The duration and temperature of the nitriding/carburising surface hardening treatment can be chosen in agreement with the thermal treatment for obtaining optimal bulk hardness in the precipitation hardening stainless steel....... characterisation of the cases developed included X-ray diffraction analysis, reflected light microscopy and micro-hardness testing. It was found that the incorporation of nitrogen or carbon resulted in a hardened case consisting of a combination of (tetragonal) martensite and expanded (cubic) austenite...

Hemorrhagic Encephalopathy From Acute Baking Soda Ingestion

OpenAIRE

Hughes, Adrienne; Brown, Alisha; Valento, Matthew

2016-01-01

Baking soda is a readily available household product composed of sodium bicarbonate. It can be used asa home remedy to treat dyspepsia. If used in excessive amounts, baking soda has the potential to causea variety of serious metabolic abnormalities. We believe this is the first reported case of hemorrhagicencephalopathy induced by baking soda ingestion. Healthcare providers should be aware of the dangers ofbaking soda misuse and the associated adverse effects. [West J Emerg Med. 2016;17(5)619...

Enhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast.

Science.gov (United States)

Sasano, Yu; Haitani, Yutaka; Hashida, Keisuke; Ohtsu, Iwao; Shima, Jun; Takagi, Hiroshi

2012-04-01

role in baking-associated stress tolerance. In this work, we clarified the importance of Put1- and Mpr1-mediated NO generation from proline to the baking-associated stress tolerance in industrial baker's yeast. We also demonstrated that baker's yeast that enhances the proline and NO synthetic pathway by expressing the Pro1-I150T and Mpr1-F65L variants showed improved fermentation ability under multiple baking-associated stress conditions. From a biotechnological perspective, the enhancement of proline and NO synthesis could be promising for breeding novel baker's yeast strains.

Enhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast

Directory of Open Access Journals (Sweden)

Sasano Yu

2012-04-01

generation and that increased NO plays an important role in baking-associated stress tolerance. Conclusions In this work, we clarified the importance of Put1- and Mpr1-mediated NO generation from proline to the baking-associated stress tolerance in industrial baker's yeast. We also demonstrated that baker's yeast that enhances the proline and NO synthetic pathway by expressing the Pro1-I150T and Mpr1-F65L variants showed improved fermentation ability under multiple baking-associated stress conditions. From a biotechnological perspective, the enhancement of proline and NO synthesis could be promising for breeding novel baker's yeast strains.

Enhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast

Science.gov (United States)

2012-01-01

plays an important role in baking-associated stress tolerance. Conclusions In this work, we clarified the importance of Put1- and Mpr1-mediated NO generation from proline to the baking-associated stress tolerance in industrial baker's yeast. We also demonstrated that baker's yeast that enhances the proline and NO synthetic pathway by expressing the Pro1-I150T and Mpr1-F65L variants showed improved fermentation ability under multiple baking-associated stress conditions. From a biotechnological perspective, the enhancement of proline and NO synthesis could be promising for breeding novel baker's yeast strains. PMID:22462683

The influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace

OpenAIRE

Šarić Bojana M.; Nedeljković Nataša M.; Šimurina Olivera D.; Pestorić Mladenka V.; Kos Jovana J.; Mandić Anamarija I.; Sakač Marijana B.; Šarić Ljubiša Ć.; Psodorov Đorđe B.; Mišan Aleksandra Č.

2014-01-01

Blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a new gluten-free cookies' formulation, with the aim of improving nutritional profile and antioxidant capacity. Since duration and temperature at which dough is thermally treated during baking highly influence the quality of a baked product, the objective of this work was to optimise the baking conditions in order to obtain the best technological quality of the cookie...

The natural aging and precipitation hardening behaviour of Al-Mg-Si-Cu alloys with different Mg/Si ratios and Cu additions

Energy Technology Data Exchange (ETDEWEB)

Ding, Lipeng [College of Materials Science and Engineering, Chongqing University, Chongqing 400044 China (China); Jia, Zhihong, E-mail: zhihongjia@cqu.edu.cn [College of Materials Science and Engineering, Chongqing University, Chongqing 400044 China (China); Zhang, Zhiqing; Sanders, Robert E.; Liu, Qing [College of Materials Science and Engineering, Chongqing University, Chongqing 400044 China (China); Yang, Guang [Electronic Materials Research Laboratory, Key Laboratory of the Ministry of Education and International Centre for Dielectric Research, Xi’an Jiaotong University, Xi’an 710049 (China)

2015-03-11

The natural aging and artificial aging behaviours of Al-Mg-Si-Cu alloys with different Mg/Si ratios and Cu additions were investigated using Vickers microhardness measurements, differential scanning calorimetry (DSC) analysis and transmission electron microscopy (TEM) characterisation. Excess Si and Cu additions enhanced the alloy hardening ability during natural (NA) and artificial aging (AA). Alloys with low Cu and high Si contents exhibited higher precipitation hardening than alloys rich in Mg during artificial aging. In contrast, the alloys with high amounts of Cu were less dependent on the Mg/Si ratio during precipitation hardening due to their similar aging kinetics. The main precipitate phases that contributed to the peak-aging hardness were the L, Q′ and β″ phases. In the over-aging conditions, the alloys rich in Mg and Cu had finer and more numerous precipitates than their Si-rich equivalents due to the preferential precipitation of the L phase. The combination of excess Mg and high Cu resulted in an alloy with a relatively low hardness in T4 temper and a relatively higher hardness after the paint baking cycle. Thus, this alloy has good potential for use in auto body panel applications.

Development and optimization of operational parameters of a gas-fired baking oven

Directory of Open Access Journals (Sweden)

Afolabi Tunde MORAKINYO

2017-12-01

Full Text Available This study presented the development and optimization of operational parameters of an indigenous gas-fired bread-baking oven for small-scale entrepreneur. It is an insulated rectangular box-like chamber, made of galvanized-steel sheets and having a total dimension of 920mm×650mm×600mm. This oven consists of two baking compartments and three combustion chambers. The oven characteristics were evaluated in terms of the baking capacity, baking efficiency and weight loss of the baked bread. The physical properties of the baked breads were measured and analyzed using Duncan multiple range test of one way ANOVA at significant level of p<0.05. These properties were optimized to determine the optimum baking temperature using 3D surface response plot of Statistical Release 7. The baking capacity, baking efficiency, weight loss and optimum baking temperature were: 12.5 kg/hr, 87.8%, 12.5 g, 200-220oC, respectively. The physical properties of baked bread dough were found to correspond with the imported product (control sample. These results showed that, the developed gas-fired baking oven can be adopted for baking of bread at domestic and commercial levels.

Xylanases and Their Applications in Baking Industry

Directory of Open Access Journals (Sweden)

Masood Sadiq Butt

2008-01-01

Full Text Available Xylan is the second most abundant polysaccharide and a major component of plant cell wall. Cereal xylans contain large quantities of L-arabinose and are therefore, often referred to as arabinoxylans. Xylanases are hydrolytic enzymes, which randomly cleave the β-1,4 backbone of this complex plant cell wall polysaccharide. Different species of Aspergillus and Trichoderma produce these enzymes. Xylanases are of great value in baking as they have been found to improve the bread volume, crumb structure and reduce stickiness. When xylanases are used at optimum levels, they play a significant role in increasing shelf life of bread and reduce bread staling. There is an increasing trend in baking industry towards the application of xylanases in bread production. This review discusses the application of xylanase in the bakery industry, alone and in combination with other enzymes when it shows synergism in the action with them.

A hardenability test proposal

Energy Technology Data Exchange (ETDEWEB)

Murthy, N.V.S.N. [Ingersoll-Rand (I) Ltd., Bangalore (India)

1996-12-31

A new approach for hardenability evaluation and its application to heat treatable steels will be discussed. This will include an overview and deficiencies of the current methods and discussion on the necessity for a new approach. Hardenability terminology will be expanded to avoid ambiguity and over-simplification as encountered with the current system. A new hardenability definition is proposed. Hardenability specification methods are simplified and rationalized. The new hardenability evaluation system proposed here utilizes a test specimen with varying diameter as an alternative to the cylindrical Jominy hardenability test specimen and is readily applicable to the evaluation of a wide variety of steels with different cross-section sizes.

An Analysis of the Baking Occupation.

Science.gov (United States)

Boyadjid, Thomas A; Paoletti, Donald J.

The general purpose of the occupational analysis is to provide workable, basic information dealing with the many and varied duties performed in the baking occupation. Such tasks as choosing ingredients and the actual baking process are logical primary concerns, but also explored are the safety and sanitation factors and management problems in a…

Bake For The Border

OpenAIRE

Bake For The Border

2014-01-01

I love to cook, bake and eat. The latter is my downfall. My interest began when I was a tiny girl. My late Mam was a great cook and was always baking and cooking us great food. She loved watching Darina Allen on television when we were children growing up in the ’80s in rural Ireland and I always watched too curled up beside her on the sofa. I would leaf through her cook books and circle the things I wanted her to make for me. Later on in life, when I went to university in Edinburgh, I would ...

Comparison of Thermal Creep Strain Calculation Results Using Time Hardening and Strain Hardening Rules

International Nuclear Information System (INIS)

Kim, Junehyung; Cheon, Jinsik; Lee, Byoungoon; Lee, Chanbock

2014-01-01

One of the design criteria for the fuel rod in PGSFR is the thermal creep strain of the cladding, because the cladding is exposed to a high temperature for a long time during reactor operation period. In general, there are two kind of calculation scheme for thermal creep strain: time hardening and strain hardening rules. In this work, thermal creep strain calculation results for HT9 cladding by using time hardening and strain hardening rules are compared by employing KAERI's current metallic fuel performance analysis code, MACSIS. Also, thermal creep strain calculation results by using ANL's metallic fuel performance analysis code, LIFE-METAL which adopts strain hardening rule are compared with those by using MACSIS. Thermal creep strain calculation results for HT9 cladding by using time hardening and strain hardening rules were compared by employing KAERI's current metallic fuel performance analysis code, MACSIS. Also, thermal creep strain calculation results by using ANL's metallic fuel performance analysis code, LIFE-METAL which adopts strain hardening rule were compared with those by using MACSIS. Tertiary creep started earlier in time hardening rule than in strain hardening rule. Also, calculation results by MACSIS with strain hardening and those obtained by using LIFE-METAL were almost identical to each other

Bake-Out Mobile Controls for Large Vacuum Systems

CERN Document Server

Blanchard, S; Gomes, P; Pereira, H; Kopylov, L; Merker, S; Mikheev, M

2014-01-01

Large vacuum systems at CERN (Large Hadron Collider - LHC, Low Energy Ion Rings - LEIR...) require bake-out to achieve ultra-high vacuum specifications. The bake-out cycle is used to decrease the outgassing rate of the vacuum vessel and to activate the Non-Evaporable Getter (NEG) thin film. Bake-out control is a Proportional-Integral-Derivative (PID) regulation with complex recipes, interlocks and troubleshooting management and remote control. It is based on mobile Programmable Logic Controller (PLC) cabinets, fieldbus network and Supervisory Control and Data Acquisition (SCADA) application. The CERN vacuum installations include more than 7 km of baked vessels; using mobile cabinets reduces considerably the cost of the control system. The cabinets are installed close to the vacuum vessels during the time of the bake-out cycle. Mobile cabinets can be used in any of the CERN vacuum facilities. Remote control is provided through a fieldbus network and a SCADA application

Vacuum Baking To Remove Volatile Materials

Science.gov (United States)

Muscari, J. A.

1985-01-01

Outgassing reduced in some but not all nonmetallic materials. Eleven polymeric materials tested by determining outgassing species as temperature of conditioned and unconditioned materials raised to 300 degrees C. Conditioning process consisted of vacuum bake for 24 hours at 80 degrees C in addition to usual cure. Baking did not change residual gas percentage of water molecules.

On residual stresses and fatigue of laser hardened steels

International Nuclear Information System (INIS)

Lin, Ru.

1992-01-01

This thesis deals with studies on residual stresses and fatigue properties of laser-transformation hardened steels. Two types of specimens, cylinders and fatigue specimens were used in the studies. The cylinders, made of Swedish steels SS 2244 and SS 2258 which correspond to AISI 4140 and AISI 52100 respectively, were locally hardened by a single scan of laser beam in the longitudinal direction, with various laser parameters. Residual stress distributions across the hardened tracks were measured by means of X-ray diffraction. The origins of residual stresses were investigated and discussed. For the fatigue specimens, including smooth and notched types made of Swedish steels SS 2244, SS 2225 and SS 1572 (similar to AISI 4140, AISI 4130 and AISI 1035, respectively), laser hardening was carried out in the gauge section. The residual stress field induced by the hardening process and the fatigue properties by plane bending fatigue test were studied. In order to investigate the stability of the residual stress field, stress measurements were also made on specimens being loaded near the fatigue limits for over 10 7 cycles. Further the concept of local fatigue strength was employed to correlate quantitatively the effect of hardness and residual stress field on the fatigue limits. In addition a group of smooth specimens of SS 2244 was induction hardened and the hardening results were compared with the corresponding laser hardened ones in terms of residual stress and fatigue behaviour. It has been found that compressive stresses exist in the hardened zone of all the specimens studied. The laser hardening condition, the specimen and how the hardening is carried out can significantly affect the residual stress field. Laser hardening can greatly improve the fatigue properties by inducing a hardened and compressed surface layer. (112 refs.)(au)

On residual stresses and fatigue of laser hardened steels

Energy Technology Data Exchange (ETDEWEB)

Lin, Ru.

1992-01-01

This thesis deals with studies on residual stresses and fatigue properties of laser-transformation hardened steels. Two types of specimens, cylinders and fatigue specimens were used in the studies. The cylinders, made of Swedish steels SS 2244 and SS 2258 which correspond to AISI 4140 and AISI 52100 respectively, were locally hardened by a single scan of laser beam in the longitudinal direction, with various laser parameters. Residual stress distributions across the hardened tracks were measured by means of X-ray diffraction. The origins of residual stresses were investigated and discussed. For the fatigue specimens, including smooth and notched types made of Swedish steels SS 2244, SS 2225 and SS 1572 (similar to AISI 4140, AISI 4130 and AISI 1035, respectively), laser hardening was carried out in the gauge section. The residual stress field induced by the hardening process and the fatigue properties by plane bending fatigue test were studied. In order to investigate the stability of the residual stress field, stress measurements were also made on specimens being loaded near the fatigue limits for over 10[sup 7] cycles. Further the concept of local fatigue strength was employed to correlate quantitatively the effect of hardness and residual stress field on the fatigue limits. In addition a group of smooth specimens of SS 2244 was induction hardened and the hardening results were compared with the corresponding laser hardened ones in terms of residual stress and fatigue behaviour. It has been found that compressive stresses exist in the hardened zone of all the specimens studied. The laser hardening condition, the specimen and how the hardening is carried out can significantly affect the residual stress field. Laser hardening can greatly improve the fatigue properties by inducing a hardened and compressed surface layer. (112 refs.)(au).

[Study on baking processing technology of hui medicine Aconitum flavum].

Science.gov (United States)

Fu, Xue-yan; Zhang, Bai-tong; Li, Ting-ting; Dong, Lin; Hao, Wen-jing; Yu, Liang

2013-12-01

To screen and optimize the processing technology of Aconitum flavum. The acute-toxicity, anti-inflammatory and analgesic experiments were used as indexes. Four processing methods, including decoction, streaming, baking and processing with Chebulae Fructus decoction, were compared to screen the optimum processing method for Aconitum flavum. The baking time was also optimized. The optimal baked technology was that 1-2 mm decoction pieces was baked at 105 degrees C for 3 hours. The baking method is proved to be the optimal processing method of Aconitum flavum. It is shown that this method is simple and stable.

Radiation-hardenable diluents for radiation-hardenable compositions

International Nuclear Information System (INIS)

Schuster, K.E.; Rosenkranz, H.J.; Furh, K.; Ruedolph, H.

1979-01-01

Radiation-crosslinkable diluents for radiation-hardenable compositions (binders) consisting of a mixture of triacrylates of a reaction product of trimethylol propane and ethylene oxide with an average degree of ethoxylation of from 2.5 to 4 are described. The ethoxylated trimethylol propane is substantially free from trimethylol propane and has the following distribution: 4 to 5% by weight of monoethoxylation product, 14 to 16% by weight of diethoxylation product, 20 to 30% by weight of triethoxylation product, 20 to 30% by weight of tetraethoxylation product, 16 to 18% by weight of pentaethoxylation product, and 6 to 8% by weight of hexaethoxylation product. The diluents effectively reduce the viscosity of radiation-hardenable compositions and do not have any adverse effect upon their reactivity or upon the properties of the resulting hardened products

Optimized Baking of the DIII-D Vessel

International Nuclear Information System (INIS)

Anderson, P.M.; Kellman, A.G.

1999-01-01

The DIII-D tokamak vacuum vessel baking system is used to heat the vessel walls and internal hardware to an average temperature of 350 C to allow rapid conditioning of the vacuum surfaces. The system combines inductive heating and a circulating hot air system to provide rapid heating with temperature uniformity required by stress considerations. In recent years, the time to reach 350 C had increased from 9 hrs to 14 hrs. To understand and remedy this sluggish heating rate, an evaluation of the baking system was recently performed. The evaluation indicated that the mass of additional in-vessel hardware (50% increase in mass) was primarily responsible. This paper reports on this analysis and the results of the addition of an electric air heater and procedural changes that have been implemented. Preliminary results indicate that the time to 350 C has been decreased to 4.5 hours and the temperature uniformity has improved

Pastry Baking.

Science.gov (United States)

Marine Corps Inst., Washington, DC.

Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on pastry baking is designed to provide a source of study materials on the preparation of pastry items within central pastry shops throughout the Marine Corps; it is adaptable for nonmilitary instruction. Introductory materials include specific…

Influence of Cooling Condition on the Performance of Grinding Hardened Layer in Grind-hardening

Science.gov (United States)

Wang, G. C.; Chen, J.; Xu, G. Y.; Li, X.

2018-02-01

45# steel was grinded and hardened on a surface grinding machine to study the effect of three different cooling media, including emulsion, dry air and liquid nitrogen, on the microstructure and properties of the hardened layer. The results show that the microstructure of material surface hardened with emulsion is pearlite and no hardened layer. The surface roughness is small and the residual stress is compressive stress. With cooling condition of liquid nitrogen and dry air, the specimen surface are hardened, the organization is martensite, the surface roughness is also not changed, but high hardness of hardened layer and surface compressive stress were obtained when grinding using liquid nitrogen. The deeper hardened layer grinded with dry air was obtained and surface residual stress is tensile stress. This study provides an experimental basis for choosing the appropriate cooling mode to effectively control the performance of grinding hardened layer.

Design and thermal-hydraulic calculation for EAST PFCs' baking

International Nuclear Information System (INIS)

Wan Xiaogang; Yao Damao

2006-01-01

According to the vacuum requirements for fusion in a tokamak device, the authors adopted a kind of gas flow baking technique in EAST. This paper presented the sketch design for EAST PFCs' baking, selected the specifications for the working gas. Calculated the hydraulic and thermal conditions in PFCs under baking, and simulated the results. (authors)

Development and Evaluation of Charcoal-Powered Bread Baking Oven

Directory of Open Access Journals (Sweden)

Alimasunya E

2016-10-01

Full Text Available Charcoal-powered bread baking oven was developed and evaluated with functional efficiencies of 91.2% and 92.1% for baking dough of mass 0.5kg and 1.5 kg to bread at BP of 27.7minutes, 35.9 minutes with the baking temperature (BT of 153.8 oC and 165.9 oC respectively. Baking temperature-heating interval of the oven as computed at 100 oC at 20 minutes at charcoal emitted heat of 861000 KJ. The oven has the capacity of generating 455.9 oC at 270 minutes time interval. The oven has bread baking capacities of 56, 36, 28, 22 and 18 pieces of bread per batch operation using dough mass of 0.5kg, 0.75kg, 1.00kg, 1.250kg and 1.500kg respectively. It is sensitive to the baking time and temperature in relation to dough mass with resolution value of 0.22. Charcoal-powered oven, is cheap and efficient and can be used both in the rural and urban settlement for domestic consumption and smallscale business.

Application of submerged induction hardening; Ekichu koshuha yakiire no jitsuyoka

Energy Technology Data Exchange (ETDEWEB)

Nishimori, Y; Nagai, Y; Amii, Y [Mazda Motor Corp., Hiroshima (Japan); Tanaka, Y [Netsuren Co. Ltd., Tokyo (Japan); Mizuma, T [Toyo Advanced Technologies Co. Ltd., Hiroshima (Japan)

1997-10-01

As a cost-cutting measure, the linerless diesel engine was adopted by applying submerged induction hardening process which can harden partial inner surface of cylinder block bore. In applying this process, (1) development of induction coil which can form any shape of quenched pattern and (2) the development of machining technology which can hone precisely the distorted bore after quenching, were important. With these improvements, submerged Induction hardening was made practical. 1 ref., 11 figs.

Baking soda: a potentially fatal home remedy.

Science.gov (United States)

Nichols, M H; Wason, S; Gonzalez del Rey, J; Benfield, M

1995-04-01

We present a case of a six-week-old infant who developed life-threatening complications after unintentional sodium bicarbonate intoxication. Baking soda was being used by the mother as a home remedy to "help the baby burp." A review of the literature regarding the use (or misuse) of baking soda follows. Our patient, along with the other noted case reports, emphasizes the need for warnings on baking soda products whose labels recommend its use as an antacid. Poisonings must be high in the differential diagnosis of any patient, regardless of age, who presents with altered mental status or status epilepticus.

Prevalence of using baking soda in different types of most commonly consumed breads by Iranian people

Directory of Open Access Journals (Sweden)

Abolfazl Mohammadbeigi

2018-01-01

Full Text Available Background: Nowadays, in most bakeries in order to accelerate bread production process and reduce work pressure on bakers, harmful chemicals like baking soda are in use. Therefore, the aim of the present study was to investigate the prevalence of using baking soda in different types of most commonly consumed breads by Iranian people. Materials and Methods: This cross-sectional descriptive study was carried out on 234 bakeries in Qom, Iran, during 2017. The proportional stratified sampling method was used to select bakeries and bakers in different districts of Qom. Age, bakery experience, education of bakers and bread's pH were collected by a questionnaire and an electrical pH meter. Results: The results showed that seventy bakeries (29.9% of Qom were using baking soda in bread. The highest frequent use of baking soda was observed in Taftoon (38.7% and Lavash bread (31.5%. There was a significant difference between the use of baking soda and demographic variables such as age and literacy level. The attitude and knowledge of bakery employees about the complications of the baking soda were not appropriate. Conclusions: To reduce the use of baking soda and improve their knowledge and attitude, there is a need of strict supervision and monitoring by responsible organisations, especially the Ministry of Health.

Baking results of KSTAR vacuum vessel

International Nuclear Information System (INIS)

Kim, S. T.; Kim, Y. J.; Kim, K. M.; Im, D. S.; Joung, N. Y.; Yang, H. L.; Kim, Y. S.; Kwon, M.

2009-01-01

The Korea Superconducting Tokamak Advanced Research (KSTAR) is an advanced superconducting tokamak designed to establish a scientific and technological basis for an attractive fusion reactor. The fusion energy in the tokamak device is released through fusion reactions of light atoms such as deuterium or helium in hot plasma state, of which temperature reaches several hundreds of millions Celsius. The high temperature plasma is created in the vacuum vessel that provides ultra high vacuum status. Accordingly, it is most important for the vacuum condition to keep clean not only inner space but also surface of the vacuum vessel to make high quality plasma. There are two methods planned to clean the wall surface of the KSTAR vacuum vessel. One is surface baking and the other is glow discharge cleaning (GDC). To bake the vacuum vessel, De-Ionized (DI) water is heated to 130 .deg. C and circulated in the passage between double walls of the vacuum vessel (VV) in order to bake the surface. The GDC operation uses hydrogen and inert gas discharges. In this paper, general configuration and brief introduction of the baking result will be reported

Baking results of KSTAR vacuum vessel

Energy Technology Data Exchange (ETDEWEB)

Kim, S. T.; Kim, Y. J.; Kim, K. M.; Im, D. S.; Joung, N. Y.; Yang, H. L.; Kim, Y. S.; Kwon, M. [National Fusion Research Institute, Daejeon (Korea, Republic of)

2009-05-15

The Korea Superconducting Tokamak Advanced Research (KSTAR) is an advanced superconducting tokamak designed to establish a scientific and technological basis for an attractive fusion reactor. The fusion energy in the tokamak device is released through fusion reactions of light atoms such as deuterium or helium in hot plasma state, of which temperature reaches several hundreds of millions Celsius. The high temperature plasma is created in the vacuum vessel that provides ultra high vacuum status. Accordingly, it is most important for the vacuum condition to keep clean not only inner space but also surface of the vacuum vessel to make high quality plasma. There are two methods planned to clean the wall surface of the KSTAR vacuum vessel. One is surface baking and the other is glow discharge cleaning (GDC). To bake the vacuum vessel, De-Ionized (DI) water is heated to 130 .deg. C and circulated in the passage between double walls of the vacuum vessel (VV) in order to bake the surface. The GDC operation uses hydrogen and inert gas discharges. In this paper, general configuration and brief introduction of the baking result will be reported.

Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes.

Science.gov (United States)

Alifakı, Yaşar Özlem; Şakıyan, Özge

2017-03-01

The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. The samples with different DATEM (0.4, 0.8 and 1.2%) and chickpea flour concentrations (30, 40 and 50%) were baked in microwave oven at different power (300, 350, 400 W) and baking times (2.50, 3.0, 3.50 min). It was found that microwave power showed significant effect on color, while baking time showed effect on weight loss, porosity, hardness, specific volume and dielectric properties. Emulsifier level affected porosity, specific volume and dielectric constant. Chickpea flour level affected porosity, color, hardness and dielectric properties of cakes. The optimum microwave power, baking time, DATEM level and chickpea flour level were found as 400 W, 2.84 min, 1.2% and 30%, respectively. The comparison between conventionally baked and the microwave baked cakes at optimum points showed that color difference, weight loss, specific volume and porosity values of microwave baked cakes were less than those of conventionally baked cakes, on the other hand, hardness values were higher. Moreover, a negative correlation between dielectric constant and porosity, and weight loss values were detected for microwave baked samples. A negative correlation between dielectric loss factor and porosity was observed. These correlations indicated that quality characteristics of a microwave baked cake sample can be assessed from dielectric properties. These correlations provides understanding on the behavior of food material during microwave processing.

Improvement of fermentation ability under baking-associated stress conditions by altering the POG1 gene expression in baker's yeast.

Science.gov (United States)

Sasano, Yu; Haitani, Yutaka; Hashida, Keisuke; Oshiro, Satoshi; Shima, Jun; Takagi, Hiroshi

2013-08-01

During the bread-making process, yeast cells are exposed to many types of baking-associated stress. There is thus a demand within the baking industry for yeast strains with high fermentation abilities under these stress conditions. The POG1 gene, encoding a putative transcription factor involved in cell cycle regulation, is a multicopy suppressor of the yeast Saccharomyces cerevisiae E3 ubiquitin ligase Rsp5 mutant. The pog1 mutant is sensitive to various stresses. Our results suggested that the POG1 gene is involved in stress tolerance in yeast cells. In this study, we showed that overexpression of the POG1 gene in baker's yeast conferred increased fermentation ability in high-sucrose-containing dough, which is used for sweet dough baking. Furthermore, deletion of the POG1 gene drastically increased the fermentation ability in bread dough after freeze-thaw stress, which would be a useful characteristic for frozen dough baking. Thus, the engineering of yeast strains to control the POG1 gene expression level would be a novel method for molecular breeding of baker's yeast. Copyright © 2013 Elsevier B.V. All rights reserved.

Pilot plant experiments for baking of anode blocks in electrically heated ovens

Energy Technology Data Exchange (ETDEWEB)

Grjotheim, K. (Oslo Univ. (Norway). Dept. of Chemistry); Kvande, H. (Hydro Aluminium AS, Stabekk (Norway)); Naixiang, F.; Shiheng, Z.; An, L.; Guangxia, H. (Northeast Univ. of Technology, Shenyang, LN (China). Dept. of Non-Ferrous Metallurgy)

1990-04-01

Pilot plant experiments were made to bake anode blocks in electrically heated baking ovens. About 70% of the baked anodes had a specific electrical resistance between 35 and 60 {Omega}xmm{sup 2}xm{sup -1}. About 25% had higher resistances, and these were returned to the baking ovens and used as heating elements in the next baking cycle. The average electrical energy consumption was 1430 kWh per tonne of anodes produced, which is about only 60% of the energy consumption in classical oil or gas-fired baking ovens. (orig.).

Development of a Benchtop Baking Method for Chemically Leavened Crackers

Science.gov (United States)

Traditionally, the baking performance of soft wheat flours has been evaluated by well-established benchtop cookie-baking methods. In contrast, a benchtop cracker-baking method has not been widely explored or implemented as an official method, due to hurdles including the difficulty in finding ideal...

Suppressed Acrylamide Formation during Baking in Yeast-Leavened Bread Based on added Asparaginase, Baking Time and Temperature Using Response Surface Methodology

Directory of Open Access Journals (Sweden)

Mashaer Matouri

2018-01-01

Full Text Available  Background and Objective: Acrylamide as a toxic substance for human beings is produced by Maillard reaction at high temperatures. In this research, this reaction can be inhibited based on using aspariganse enzyme, controlling the cooking time and temperature during baking in yeast-leavened bread.Material and Methods: In this study, a response surface methodology 5-level-3-factor central composite design was applied to study the effects of asparaginase (300-900 U Kg-1 of flour, baking temperature (230-280°C and baking time (13-16 min on acrylamide formation in yeast-leavened wheat bread.Results and Conclusion: Added asparaginase showed a reducing effect on acrylamide formation (p≤0.0001. Baking temperature significantly increased the acrylamide content in bread (p≤0.0001. A strong correlation was found between the baking temperature and acrylamide formation. Baking time and its interaction with asparaginase had a low but significant reducing effect on acrylamide content in bread (p≤0.0001. Three parameters of the cooking temperature and time as well as enzyme concentration have been optimized using response surface methodology, their values obtained 245.71°C, 14.55 min and 752.15 U Kg-1, respectively. Enzymatic process could be suggested as a safe and convenient method for preventing acrylamide formation in bread making.Conflict of interest: The authors declare no conflict of interest. 

Marker-assisted selection for recognizing wheat mutant genotypes carrying HMW glutenin alleles related to baking quality.

Science.gov (United States)

Zamani, Mohammad Javad; Bihamta, Mohammad Reza; Naserian Khiabani, Behnam; Tahernezhad, Zahra; Hallajian, Mohammad Taher; Shamsi, Marzieh Varasteh

2014-01-01

Allelic diversity of HMW glutenin loci in several studies revealed that allelic combinations affect dough quality. Dx5 + Dy10 subunits are related to good baking quality and Dx2 + Dy12 are related to undesirable baking quality. One of the most regular methods to evaluate the baking quality is SDS-PAGE which is used to improve baking quality labs. Marker-assisted selection is the method which can recognize the alleles related to baking quality and this method is based on polymerase chain reaction. 10 pairs of specific primers related to Dx2, Dx2.1, Dx5, Dy10, and Dy12 subunits were used for recognizing baking quality of some wheat varieties and some mutant genotypes. Only 5 pairs of them could show the specific bands. All subunits were recognized by the primers except Dx2.1. Some of the primers were extracted from previous studies and the others were designed based on D genome subunits of wheat. SDS-PAGE method accomplished having confidence in these marker's results. To realize the effect of mutation, seed storage proteins were measured. It showed that mutation had effect on the amount of seed storage protein on the mutant seeds (which showed polymorphism).

Marker-Assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking Quality

Directory of Open Access Journals (Sweden)

Mohammad Javad Zamani

2014-01-01

Full Text Available Allelic diversity of HMW glutenin loci in several studies revealed that allelic combinations affect dough quality. Dx5 + Dy10 subunits are related to good baking quality and Dx2 + Dy12 are related to undesirable baking quality. One of the most regular methods to evaluate the baking quality is SDS-PAGE which is used to improve baking quality labs. Marker-assisted selection is the method which can recognize the alleles related to baking quality and this method is based on polymerase chain reaction. 10 pairs of specific primers related to Dx2, Dx2.1, Dx5, Dy10, and Dy12 subunits were used for recognizing baking quality of some wheat varieties and some mutant genotypes. Only 5 pairs of them could show the specific bands. All subunits were recognized by the primers except Dx2.1. Some of the primers were extracted from previous studies and the others were designed based on D genome subunits of wheat. SDS-PAGE method accomplished having confidence in these marker’s results. To realize the effect of mutation, seed storage proteins were measured. It showed that mutation had effect on the amount of seed storage protein on the mutant seeds (which showed polymorphism.

Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking.

Directory of Open Access Journals (Sweden)

Ilkka Kajala

Full Text Available Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking without disrupting bread texture. The Weissella confusa VTT E-90392 dextransucrase gene was sequenced and His-tagged dextransucrase Wc392-rDSR was produced in Lactococcus lactis. Purified enzyme was characterized using (14C-sucrose radioisotope and reducing value-based assays, the former yielding K(m and V(max values of 14.7 mM and 8.2 μmol/(mg ∙ min, respectively, at the pH optimum of 5.4. The structure and size of in vitro dextran product was similar to dextran produced in vivo. Dextran (8.1% dry weight was produced in wheat bran in 6 h using Wc392-rDSR. Bran with and without dextran was used in wheat baking at 20% supplementation level. Dextran presence improved bread softness and neutralized bran-induced volume loss, clearly demonstrating the potential of using dextransucrases in bran bioprocessing for use in baking.

Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking.

Science.gov (United States)

Kajala, Ilkka; Shi, Qiao; Nyyssölä, Antti; Maina, Ndegwa Henry; Hou, Yaxi; Katina, Kati; Tenkanen, Maija; Juvonen, Riikka

2015-01-01

Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking without disrupting bread texture. The Weissella confusa VTT E-90392 dextransucrase gene was sequenced and His-tagged dextransucrase Wc392-rDSR was produced in Lactococcus lactis. Purified enzyme was characterized using (14)C-sucrose radioisotope and reducing value-based assays, the former yielding K(m) and V(max) values of 14.7 mM and 8.2 μmol/(mg ∙ min), respectively, at the pH optimum of 5.4. The structure and size of in vitro dextran product was similar to dextran produced in vivo. Dextran (8.1% dry weight) was produced in wheat bran in 6 h using Wc392-rDSR. Bran with and without dextran was used in wheat baking at 20% supplementation level. Dextran presence improved bread softness and neutralized bran-induced volume loss, clearly demonstrating the potential of using dextransucrases in bran bioprocessing for use in baking.

Radiation hardening of semiconductor parts

International Nuclear Information System (INIS)

Anon.

1993-01-01

This chapter is an overview of total-ionizing-dose and single-event hardening techniques and should be used as a guide to a range of research publications. It should be stressed that there is no clear and simple route to a radiation-tolerant silicon integrated circuit. What works for one fabrication process may not work for another, and there are many complex interactions within individual processes and designs. The authors have attempted to highlight the most important factors and those process changes which should bring improved hardness. The main point is that radiation-hardening as a procedure must be approached in a methodical fashion and with a good understanding of the response mechanisms involved

Evidence for biofilm acid neutralization by baking soda.

Science.gov (United States)

Zero, Domenick T

2017-11-01

The generating of acids from the microbial metabolism of dietary sugars and the subsequent decrease in biofilm pH below the pH at which tooth mineral begins to demineralize (critical pH) are the key elements of the dental caries process. Caries preventive strategies that rapidly neutralize biofilm acids can prevent demineralization and favor remineralization and may help prevent the development of sugar-induced dysbiosis that shifts the biofilm toward increased cariogenic potential. Although the neutralizing ability of sodium bicarbonate (baking soda) has been known for many years, its anticaries potential as an additive to fluoride dentifrice has received only limited investigation. There is evidence that baking soda rapidly can reverse the biofilm pH decrease after a sugar challenge; however, the timing of when it is used in relation to a dietary sugar exposure is critical in that the sooner its used the greater the benefit in preventing a sustained biofilm pH decrease and subsequent demineralization. Furthermore, the effectiveness of baking soda in elevating biofilm pH appears to depend on concentration. Thus, the concentration of baking soda in marketed dentifrice products, which ranges from 10% to 65%, may affect their biofilm pH neutralizing performance. People with hyposalivation particularly may benefit from using fluoride dentifrice containing baking soda because of their diminished ability to clear dietary sugars and buffer biofilm acids. Although promising, there is the need for more evidence that strategies that modify the oral ecology, such as baking soda, can alter the cariogenic (acidogenic and aciduric) properties of biofilm microorganisms. The acid neutralization of dental biofilm by using fluoride dentifrice that contains baking soda has potential for helping counteract modern high-sugar diets by rapidly neutralizing biofilm-generated acid, especially in people with hyposalivation. Copyright © 2017 American Dental Association. Published by

Baking system for vacuum components in INDUS-2

International Nuclear Information System (INIS)

Bhange, Nilesh J.; Bhatnagar, Prateek; Shukla, S.K.

2005-01-01

Optimized bake-out procedures are very important for the overall reliability of vacuum system. In this process the UHV components like Sputter ion pump (SIP), Titanium sublimation pump (TSP) are subjected to temperature rise for sufficiently long period of time. Baking is necessary for obtaining low out gassing rates. In order to provide controlled baking of UHV (Ultra High Vacuum) components for INDUS-II an intelligent ON/OFF control system was needed. For that purpose distributed control system was suitable. For fulfillment of this need modular baking system was developed. This system contains Temperature controller unit (TCU), Pressure Monitoring Unit (PMU), and Temperature control and pressure Monitoring Interface Software (TCPMIS). Each TCU is an eight channel temperature controlling unit. PMU is eight channel pressure monitoring unit to which analog data from gauges like Penning, BA Gauge controllers is given. TCPMIS is a user interface software developed for, controlling up to 5 TCU's. In this way 40 channel temperature control, data logging of 40 channel temperature and logging of eight channel pressures was realized. The present paper describes details about computer controlled baking system. (author)

Baking soda pica associated with rhabdomyolysis and cardiomyopathy in pregnancy.

Science.gov (United States)

Scolari Childress, Katherine M; Myles, Thomas

2013-08-01

Pica is a commonly underappreciated disorder in pregnancy that can lead to several complications, including severe metabolic derangements and other adverse outcomes. We report a case of baking soda pica in pregnancy associated with both rhabdomyolysis and cardiomyopathy. A multigravid woman at 37 weeks of gestation presented with weakness and severe hypokalemia. She subsequently had development of rhabdomyolysis and presumed peripartum cardiomyopathy. After delivery, it was discovered that the patient had a long history of consumption of large quantities of baking soda. Her condition improved with cessation of the pica. Clinicians must have a high index of suspicion for pica in pregnancy because it can lead to complex diagnostic challenges and pregnancy complications. The diagnosis should be considered in a patient with unexplained metabolic abnormalities.

Experimentally supported mathematical modeling of continuous baking processes

DEFF Research Database (Denmark)

Stenby Andresen, Mette

and temperature) and control the process (air flow, temperature, and humidity) are therefore emphasized. The oven is furthermore designed to work outside the range of standard tunnel ovens, making it interesting for manufacturers of both baking products and baking equipment. A mathematical model describing......The scope of the PhD project was to increase knowledge on the process-to-product interactions in continuous tunnel ovens. The work has focused on five main objectives. These objectives cover development of new experimental equipment for pilot plant baking experiments, mathematical modeling of heat...... and mass transfer in a butter cookie product, and evaluation of quality assessment methods. The pilot plant oven is a special batch oven designed to emulate continuous convection tunnel oven baking. The design, construction, and validation of the oven has been part of the project and is described...

Bread Baking Contest.

Science.gov (United States)

Blanchette, Amy; And Others

1995-01-01

Describes a classroom project in which elementary students bake homemade bread to learn about the settlement period in Canadian history and the early history of the students' community. Maintains that students learn to compare the lifestyle of the past with the present. (CFR)

From baking a cake to solving the diffusion equation

Science.gov (United States)

Olszewski, Edward A.

2006-06-01

We explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. We restrict our consideration to the génoise and obtain a semiempirical relation for the baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The relation, which is based on the diffusion equation, has three parameters whose values are estimated from data obtained by baking cakes in cylindrical pans of various diameters. The relation takes into account the evaporation of moisture at the top surface of the cake, which is the dominant factor affecting the baking time of a cake.

Experimental result of poloidal limiter baking of Aditya tokamak

International Nuclear Information System (INIS)

Jadeja, K.A.; Arambhadiya, B.G.; Bhatt, S.B.; Bora, D.

2005-01-01

In tokamak Aditya, Poloidal limiter function as the operational limiter and are subjected to very high particles load and heat flux during plasma discharge. In addition, Poloidal limiter is the first material surface to come in contact with the hot plasma. In plasma discharge, the impurity generations from limiter are mostly by adsorbed particles. The baking of limiter provides high degassing rate and thermal desorption of adsorbed particles of limiter to reduce impurities from the limiter tiles. The series of experiments are done with different conditions like, Baking of limiter SS ring by heating element with and without limiter tiles in atmosphere and vacuum. Than Poloidal limiter is structured with 14 numbers of graphite tiles and electrical isolated to the vessel and support structure. As a heating element and for electrical isolation, Nychrome wire and ceramic block with ceramic tubes are used. In addition, Thermo couple and two DC power supply (0-10 Ampere) are used for limiter baking. Mass analyzer gives partial pressures of different species to observe effect of limiter baking. For the period of Poloidal limiter baking in Aditya, the partial pressures of different species like hydrogen, water vapor, and oxygen are extremely increased with time duration. This paper presents series of experimental results of poloidal limiter baking. (author)

Control vector parameterization with sensitivity based refinement applied to baking optimization

NARCIS (Netherlands)

Hadiyanto, M.; Esveld, D.C.; Boom, R.M.; Straten, van G.; Boxtel, van A.J.B.

2008-01-01

In bakery production, product quality attributes as crispness, brownness, crumb and water content are developed by the transformations that occur during baking and which are initiated by heating. A quality driven procedure requires process optimization to improve bakery production and to find

Control vector parameterization with sensitivity based refinement applied to baking optimization

NARCIS (Netherlands)

Hadiyanto, M.; Esveld, D.C.; Boom, R.M.; Straten, van G.; Boxtel, van A.J.B.

2007-01-01

Abstract In bakery production product quality attributes as crispness, brownness, crumb and water content are developed by the transformations that occur during baking and which are initiated by heating. A quality driven procedure requires process optimization to improve bakery production and to

Waffle Production: Influence of Baking Plate Material on Sticking of Waffles.

Science.gov (United States)

Huber, Regina; Kalss, Georg; Schoenlechner, Regine

2017-01-01

Background of this study was to understand the factors that contribute to sticking of fresh egg waffles on baking plates. The aim of this study was to investigate the sticking (adhesion) behavior of waffles on 4 different baking plate materials (ductile iron, grey iron, low alloyed steel, and steel with titanium nitrite coating) at different baking parameters (temperature and time) and application of 3 different release agents (different fat compositions). Baking plates from ductile and grey iron showed lower release properties of waffles than the 2 steel baking plates. Baking parameters had to be high enough to allow rapid product crust formation but prevent burning, which again increases sticking behavior. Release agents based on short-chain fatty acids with higher degree of saturation provided better release behavior of waffles than those based on long-chain fatty acids or on emulsifier-acid combinations. Baking plates with increased hardness, good heat storage capacity, and smooth surface seemed to be best suitable. Further research on appropriate coating material might be promising for future. © 2016 Institute of Food Technologists®.

Influence of electrical and hybrid heating on bread quality during baking.

Science.gov (United States)

Chhanwal, N; Ezhilarasi, P N; Indrani, D; Anandharamakrishnan, C

2015-07-01

Energy efficiency and product quality are the key factors for any food processing industry. The aim of the study was to develop energy and time efficient baking process. The hybrid heating (Infrared + Electrical) oven was designed and fabricated using two infrared lamps and electric heating coils. The developed oven can be operated in serial or combined heating modes. The standardized baking conditions were 18 min at 220°C to produce the bread from hybrid heating oven. Effect of baking with hybrid heating mode (H-1 and H-2, hybrid oven) on the quality characteristics of bread as against conventional heating mode (C-1, pilot scale oven; C-2, hybrid oven) was studied. The results showed that breads baked in hybrid heating mode (H-2) had higher moisture content (28.87%), higher volume (670 cm(3)), lower crumb firmness value (374.6 g), and overall quality score (67.0) comparable to conventional baking process (68.5). Moreover, bread baked in hybrid heating mode showed 28% reduction in baking time.

Development and optimization of operational parameters of a gas-fired baking oven

OpenAIRE

Afolabi Tunde MORAKINYO; Babatunde OMIDIJI; Hakeem OWOLABI

2017-01-01

This study presented the development and optimization of operational parameters of an indigenous gas-fired bread-baking oven for small-scale entrepreneur. It is an insulated rectangular box-like chamber, made of galvanized-steel sheets and having a total dimension of 920mm×650mm×600mm. This oven consists of two baking compartments and three combustion chambers. The oven characteristics were evaluated in terms of the baking capacity, baking efficiency and weight loss of the baked bread. The ph...

Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.

Science.gov (United States)

Purcell, Sarah; Wang, Ya-Jane; Seo, Han-Seok

2014-05-01

This study investigated the effects of enzyme modification on starch as an effective oil delivery system for bake-only chicken nuggets. Various native starches were hydrolyzed by amyloglucosidase to a hydrolysis degree of 20% to 25% and plated with 50% (w/w, starch dry basis) with canola oil to create a starch-oil matrix. This matrix was then blended into a dry ingredient blend for batter and breader components. Nuggets were prepared by coated with predust, hydrated batter, and breader, and the coated nuggets were steam-baked until fully cooked and then frozen until texture and sensory analyses. The enzyme-modified starches showed a significant decrease in pasting viscosities for all starch types. For textural properties of nuggets, no clear relationship was found between peak force and starch source or amylose content. Sensory attributes related to fried foods (for example, crispness and mouth-coating) did not significantly differ between bake-only nuggets formulated using the enzyme-modified starches and the partially fried and baked ones. The present findings suggest that enzyme-modified starches can deliver sufficient quantity of oil to create sensory attributes similar to those of partially fried chicken nuggets. Further study is needed to optimize the coating formulation of bake-only chicken nugget to become close to the fried one in sensory aspects. The food industry has become increasingly focused on healthier items. Frying imparts several critical and desirable product functionalities, such as developing texture and color, and providing mouth-feel and flavor. The food industry has yet to duplicate all of the unique characteristics of fried chicken nuggets with a baking process. This study investigated the application of enzyme-modified starch as an oil delivery system in bake-only chicken nugget formulation in attempts to provide characteristics of fried items. This information is useful to improve the nutritional value of fried food by eliminating the

Baking exhaustion device in thermonuclear device

Energy Technology Data Exchange (ETDEWEB)

Kondo, Mitsunori.

1987-02-02

Purpose: To rapidly remove tritium and impurity from the vacuum region in the access port of the baking exhaustion device in a thermonuclear device. Constitution: Each of the gaps at the boundary between a fixed shielding member and a blanket module and at the boundary between the blanket and a divertor is made extremely small so as to minimize the neutron streaming from plasmas. Accordingly, in the case of evacuating the vacuum region in the access port, the gap conductance is extremely poor and the exhaustion speed is low. Then, baking pipeways for flowing high temperature fluids are embedded to the surface layer at the position facing to the vacuum region and the plasma evacuation duct and the vacuum region are connected with an evacuation duct of the access port. By flowing high temperature fluids in the pipeways and conducting evacuation, baking exhaustion can be carried out rapidly. (Kamimura, M.).

Radiation-hardened bulk CMOS technology

International Nuclear Information System (INIS)

Dawes, W.R. Jr.; Habing, D.H.

1979-01-01

The evolutionary development of a radiation-hardened bulk CMOS technology is reviewed. The metal gate hardened CMOS status is summarized, including both radiation and reliability data. The development of a radiation-hardened bulk silicon gate process which was successfully implemented to a commercial microprocessor family and applied to a new, radiation-hardened, LSI standard cell family is also discussed. The cell family is reviewed and preliminary characterization data is presented. Finally, a brief comparison of the various radiation-hardened technologies with regard to performance, reliability, and availability is made

[Optimization of stir-baking with vinegar technology for Curcumae Radix by orthogonal test].

Science.gov (United States)

Shi, Dianhua; Su, Benzheng; Sun, Lili; Zhang, Jun; Qu, Yongsheng

2011-05-01

To optimize the stir-baking with vinegar technology for Curcumae Radix. The intrinsic quality (the content of Curcumin) and traditional outward appearance were chosen as indexes. The best technology was determined by orthogonal test L9 (3(4)). The factors of the moistening time, stir-baking temperature and stir-baking time were investigated. The optimal technology was as follows: the quantity of vinegar was 10%, the moistening time was 10 min, the stir-baking temperature was 130 degrees C and the stir-baking time was 10 min. The optimal stir-baking with vinegar technology for Curcumae Radix is reasonable, which can be used to guide the standardized production of Curcumae Radix stir-baked with vinegar.

Thermal inactivation kinetics of β-galactosidase during bread baking.

Science.gov (United States)

Zhang, Lu; Chen, Xiao Dong; Boom, Remko M; Schutyser, Maarten A I

2017-06-15

In this study, β-galactosidase was utilized as a model enzyme to investigate the mechanism of enzyme inactivation during bread baking. Thermal inactivation of β-galactosidase was investigated in a wheat flour/water system at varying temperature-moisture content combinations, and in bread during baking at 175 or 205°C. In the wheat flour/water system, the thermostability of β-galactosidase increased with decreased moisture content, and a kinetic model was accurately fitted to the corresponding inactivation data (R 2 =0.99). Interestingly, the residual enzyme activity in the bread crust (about 30%) was hundredfold higher than that in the crumb (about 0.3%) after baking, despite the higher temperature in the crust throughout baking. This result suggested that the reduced moisture content in the crust increased the thermostability of the enzyme. Subsequently, the kinetic model reasonably predicted the enzyme inactivation in the crumb using the same parameters derived from the wheat flour/water system. However, the model predicted a lower residual enzyme activity in the crust compared with the experimental result, which indicated that the structure of the crust may influence the enzyme inactivation mechanism during baking. The results reported can provide a quantitative understanding of the thermal inactivation kinetics of enzyme during baking, which is essential to better retain enzymatic activity in bakery products supplemented with heat-sensitive enzymes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Consideration of a non-baked start-up of a synchrotron light source

International Nuclear Information System (INIS)

Hori, Y.; Kobayashi, M.

1996-01-01

Vacuum baking of large complex uhv devices, such as synchrotron light sources, requires both careful design and consideration of potential problems regarding the operation and maintenance of the device. Intense synchrotron irradiation can be utilized for degassing; it is indeed necessary to achieve the required operating pressure in most light sources. To examine a non-baked start-up, the outgassing of non-baked chambers by SR irradiation was measured. Also, a non-baked start-up was carried out at the Photon Factory ring. Both results demonstrate the feasibility of a non-baked start-up of a light source. The experiments and results are described, together with several other problems which must be solved for a non-baked start-up. (Author)

Effect of additives in the baking of electrolytic materials for SOFC; SOFC yo denkaishitsu zairyo no shoseiji ni okeru tenkabutsu no koka

Energy Technology Data Exchange (ETDEWEB)

Yoshida, H. [Kansai Electric Power Co. Inc., Osaka (Japan)

1998-09-10

A technique is discovered for improving on the baking properties of cerium oxide which is one of the solid electrolytic materials for SOFC (solid oxide fuel cell). Cerium oxide, samarium oxide, and gallium oxide are weighed, each to the specified element ratio. The element ratio of cerium is fixed at 0.8 against the other elements except oxygen, and the element ratios of samarium or gallium are caused to change. Specimens containing gallium are designated as CSGa, those not containing as SDC. SDC baked at 1600degC and CSGa (1%) baked at 1450degC are similar to each other in terms of average grain diameter. Specimens with gallium added thereto can be baked at temperatures that are lower than these by approximately 150degC. The conductivity of CSGa (0.2%) baked at 1500degC is higher than that of SDC baked at the same temperature, and is similar to that of SDC baked at 1600degC. Baking is enhanced by the addition of 0.2% gallium. In the domain where more than 1% of gallium is in presence, conductivity lowers with an increase in the amount of gallium added. The conductivity of CSGa (1%) baked at 1450degC is similar to that of SDC baked at 1600degC. 4 figs., 1 tab.

Kinetics of the crust thickness development of bread during baking.

Science.gov (United States)

Soleimani Pour-Damanab, Alireza; Jafary, A; Rafiee, Sh

2014-11-01

The development of crust thickness of bread during baking is an important aspect of bread quality and shelf-life. Computer vision system was used for measuring the crust thickness via colorimetric properties of bread surface during baking process. Crust thickness had a negative and positive relationship with Lightness (L (*) ) and total color change (E (*) ) of bread surface, respectively. A linear negative trend was found between crust thickness and moisture ratio of bread samples. A simple mathematical model was proposed to predict the development of crust thickness of bread during baking, where the crust thickness was depended on moisture ratio that was described by the Page moisture losing model. The independent variables of the model were baking conditions, i.e. oven temperature and air velocity, and baking time. Consequently, the proposed model had well prediction ability, as the mean absolute estimation error of the model was 7.93 %.

Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.

Science.gov (United States)

Liu, Xingli; Mu, Taihua; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Fauconnier, Maire Laure

2017-03-01

We investigated the nutritional quality of steamed and baked breads containing 35% potato flour from four potato cultivars. Compared with traditional wheat varieties, potato-wheat steamed and baked breads contained higher dietary fiber (1.87-fold), K (2.68-fold), vitamin C (28.56-fold), and total polyphenol (1.90-fold) contents and greater antioxidant activity (1.23-fold). Moreover, the estimated glycemic index of potato-wheat breads ranged from 61.20 (Hongmei-wheat baked bread) to 67.36 (Atlantic-wheat steamed bread), which was lower than that of wheat steamed bread (70.22) and baked bread (70.62). In terms of nutritional value, Hongmei was the optimum cultivar, followed by Blue Congo, Shepody, and Atlantic. For the same cultivar, the nutritional value of steamed bread was higher than that of baked bread. In conclusion, potato flour is a potential wheat flour supplement that improves the nutritional and functional properties of breads.

Super heated water generator for baking of vacuum chambers of INDUS-2

International Nuclear Information System (INIS)

Bhatnagar, Prateek; Yadav, D.P.; Sindal, B.K.; Sharma, H.K.; Shukla, S.K.

2005-01-01

It is proposed to use superheated water bake out system for in-situ baking of aluminum alloy dipole and straight section chambers of INDUS-2. Heat load calculations have shown that power requirements for an in-situ bake out at 150 degC is 0.64 kW mt - 1 and 3.2 kWmt -l for straight section and dipole chamber respectively (for one baking segment 60 kW. Baking of vacuum chambers by Nichrome flexible heating tapes at 150 degC has lot of practical problems such as non uniform temperature, non accessibility of heaters to inside parts etc. This paper presents various design objectives, mechanical, electrical and instrumentation design parameters including the safety devices in the system in order to achieve a fail safe baking operation ranging almost for 72 hrs. (author)

Baking Performance of Phosphorylated Cross-Linked Resistant Starch in Low-Moisture Bakery Goods

Science.gov (United States)

Phosphorylated cross-linked resistant starch (RS) is a type 4 RS, which can be used for enhancing the benefits of dietary fiber. The baking performance of the RS was explored using wire-cut cookie baking and benchtop chemically-leavened cracker baking methods to produce low-moisture baked goods (coo...

Quinoa flour in baked products.

Science.gov (United States)

Lorenz, K; Coulter, L

1991-07-01

The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter after taste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour blended with high-spread cookie flour. Flavor improved up to 20% quinoa flour in the blend. Cookie spread and cookie appearance was improved with a quinoa/low-spread flour blend by using 2% lecithin.

Enhancement of plaque removal by baking soda toothpastes from less accessible areas in the dentition.

Science.gov (United States)

Thong, S; Hooper, W; Xu, Y; Ghassemi, A; Winston, A

2011-01-01

To determine if baking soda toothpastes are relatively more effective than non-baking soda toothpastes in promoting plaque removal from less accessible sites in the dentition. Several single-brushing comparisons of baking soda and non-baking soda toothpastes for their overall ability to remove plaque have been published. In this study, individual comparisons of these published data, comparing the plaque removal performance of baking soda and non-baking soda toothpastes at various sites in the dentition, were examined to see if there were any site-dependant performance trends. The site-specific single-brushing data were then combined and analyzed in two ways. Meta-analyses of the clinical studies were performed to compare baking soda's relative plaque removal advantage at various sites in the mouth using paired t-testing at p baking soda toothpastes were graphically compared with plaque index reductions due to brushing with non-baking soda dentifrices. The percent relative plaque removal advantage for baking soda toothpastes at various sites were plotted against the reduction in plaque index due to brushing with non-baking soda toothpastes. Individual comparisons showed that brushing with the toothpastes containing baking soda generally removed significantly more plaque from each site than brushing with toothpastes without baking soda. The relative efficacy advantage for baking soda toothpastes was consistently higher at sites where the non-baking soda toothpastes removed less plaque. Meta-analytical comparisons confirmed baking soda toothpastes to be relatively more effective in enhancing plaque removal from sites where less plaque was removed compared to brushing with non-baking soda toothpastes (p baking soda toothpastes' relative plaque removal advantage could be seen to increase hyperbolically with decreasing plaque removal by the non-baking soda toothpastes with which they were compared. We presuppose that the reason less plaque is removed by non-baking soda

The motivational benefits of a dentifrice containing baking soda and hydrogen peroxide.

Science.gov (United States)

Fischman, S L; Kugel, G; Truelove, R B; Nelson, B J; Cancro, L P

1992-01-01

Twenty-two family practice dentists, in a large metropolitan area, were recruited to act as independent examiners in a study to evaluate the compliance of their patients to accept a good oral hygiene regimen with the use of a fluoride dentifrice, containing hydrogen peroxide and baking soda, dispensed from a dual dispensing package. To evaluate compliance, the dentists attended an orientation seminar and were trained to assess gingival health using the CPITN periodontal probe. Each dentist evaluated the gingival health status of five to seven of his own patients, initially and after one and three months of product use following hygiene instruction and product assignment. One-hundred and thirty-one patients successfully completed the study. After one month of using the hydrogen peroxide/baking soda toothpaste, the mean reduction in bleeding sites was 53%; at three months the reduction was 62%. The hydrogen peroxide/baking soda dentifrice was well accepted by dentist and patient, and a discernible improvement in oral health of the patients was achieved when the product was used in a conscientious oral hygiene program.

Effect of baking soda in dentifrices on plaque removal.

Science.gov (United States)

Myneni, Srinivas R

2017-11-01

The prevention of dental caries and periodontal diseases targets control of dental plaque biofilm. In this context, chemical agents could represent a valuable complement to mechanical plaque control by reducing and controlling biofilm formation. The literature on the effectiveness of different dentifrices has not, however, been carefully categorized. A lack of consensus exists among dental professionals on a recommendation for a universal dentifrice for plaque control. The authors reviewed the scientific data on the different properties of sodium bicarbonate (baking soda)-containing dentifrices and their effectiveness in plaque removal. The results of the literature search show that baking soda-containing dentifrices are ideal candidates to be considered as a universal dentifrice because baking soda is inexpensive, abundant in supply, highly biocompatible, exhibits specific antibacterial properties to oral microorganisms, has low abrasivity, and is effective in plaque biofilm removal. Although some patients may benefit from desensitizing or high fluoride-containing dentifrices, those with routine needs may find using dentifrices containing baking soda and fluoride effective. Baking soda and fluoride dentifrices, therefore, may perhaps be considered as a criterion standard for patients with routine oral hygiene needs. Copyright © 2017 American Dental Association. Published by Elsevier Inc. All rights reserved.

The Impact of Baked Egg and Baked Milk Diets on IgE- and Non-IgE-Mediated Allergy.

Science.gov (United States)

Upton, Julia; Nowak-Wegrzyn, Anna

2018-03-08

Baked milk (BM) and baked egg (BE) diets are increasingly used in the management of milk and egg allergy, rather than avoidance. Children with tolerance versus reactivity to BM and BE may have smaller skin prick test and lower specific IgE, and BM-tolerant children have less basophil reactivity and more peripheral T regulatory cells. However, most milk- and egg-allergic children tolerate BM and BE and an individual's reactivity is unpredictable. Non-reactivity is due to conformational changes in the allergens. Significant differences in the published advice about methods of introduction exist from graded introduction at home to a medically supervised full dose. These approaches carry different risks and may have different immunological effects. Reactivity to BM is a predictor of a severe milk allergy. Therefore, medical supervision for BM and BE introduction is prudent. The baked diet allows dietary liberation. Most, but not all, BM- and BE-tolerant children continue eating the baked foods. The prognosis of children who can eat BM and BE is favorable with likely resolution of their allergy over the next few years. Murine models of BE diets demonstrate that heated egg can impart clinical protection against anaphylaxis and cause immune changes. Most observational human studies of BM and BE diets demonstrate clinical resolution of allergy and favorable immune changes versus regular care controls. However, the one randomized controlled trial for the BE diet in BE-tolerant children did not support an immune-modifying effect of the BE diet. Another study of BE immunotherapy is expected to be completed in 2018. There is currently no evidence for prevention of allergy with the baked diets. There may be a future role for BM and BE in liberating the diets of individuals with non-IgE-mediated allergy given recent studies that a subset of these patients can consume BM without a clinical reaction.

Glucoamylase: a current allergen in the baking industry.

Science.gov (United States)

Simonis, Bettina; Hölzel, Claus; Stark, Ulrike

Over a 10 year period a decline in the rate of sensitizations to α-amylase (Aspergillus oryzae) was observed in bakers investigated for allergic obstructive airway disease. At the same time, glucoamylase (Aspergillus niger) was identified as the currently the most relevant allergen in sensitizations to enzymes in the baking industry. The aim of the present study was to investigate whether, over a period of 10 years and in the case of new-onset disease, there had been any change in sensitization and exposure rates to enzymes used in the baking industry. Total immunoglobulin-E (IgE) levels and specific IgE to baking enzymes were determined in 433 bakers investigated in the Baker's Asthma prevention program (Bäckerasthma Präventionsprogramm, BAP) of the German Social Accident Insurance Institution for the foodstuffs and catering industry (Berufsgenossenschaft Nahrungsmittel und Gastgewerbe, BGN). At the same time personal dust exposure, including assessment of the level of α-amylase exposure in the area of exposure, was recorded. Serological investigations revealed a significant decline in the rate of sensitization to α-amylase from 26 % to 13 %. At 28 %, the rate of sensitization to the baking enzyme glucoamylase was significantly higher than to cellulase (16 %) and α-amylase among subjects in 2010. Multiple sensitizations to all three baking agents are common. In total, 30 % of affected bakers are currently sensitized to at least one of the baking enzymes investigated. Data from individual dust measurements revealed a decline in α-amylase exposure while overall dust exposure remained almost unchanged. Today, 11 % fewer bakers are exposed to α-amylase compared with ten years previously and, at the same time, enzyme concentrations in exposed bakers have dropped significantly. The high sensitization rate to glucoamylase in affected bakers gives cause to investigate exposure levels in bakeries and to assess sensitizations in the context of occupational disease

A non-linear kinematic hardening function

International Nuclear Information System (INIS)

Ottosen, N.S.

1977-05-01

Based on the classical theory of plasticity, and accepting the von Mises criterion as the initial yield criterion, a non-linear kinematic hardening function applicable both to Melan-Prager's and to Ziegler's hardening rule is proposed. This non-linear hardening function is determined by means of the uniaxial stress-strain curve, and any such curve is applicable. The proposed hardening function considers the problem of general reversed loading, and a smooth change in the behaviour from one plastic state to another nearlying plastic state is obtained. A review of both the kinematic hardening theory and the corresponding non-linear hardening assumptions is given, and it is shown that material behaviour is identical whether Melan-Prager's or Ziegler's hardening rule is applied, provided that the von Mises yield criterion is adopted. (author)

Genetic and phenotypic characteristics of baker's yeast: relevance to baking.

Science.gov (United States)

Randez-Gil, Francisca; Córcoles-Sáez, Isaac; Prieto, José A

2013-01-01

Yeasts rarely encounter ideal physiological conditions during their industrial life span; therefore, their ability to adapt to changing conditions determines their usefulness and applicability. This is especially true for baking strains of Saccharomyces cerevisiae. The success of this yeast in the ancient art of bread making is based on its capacity to rapidly transform carbohydrates into CO2 rather than its unusual resistance to environmental stresses. Moreover, baker's yeast must exhibit efficient respiratory metabolism during yeast manufacturing, which determines biomass yield. However, optimal growth conditions often have negative consequences in other commercially important aspects, such as fermentative power or stress tolerance. This article reviews the genetic and physiological characteristics of baking yeast strains, emphasizing the activation of regulatory mechanisms in response to carbon source and stress signaling and their importance in defining targets for strain selection and improvement.

Laser transformation hardening effect on hardening zone features and surface hardness of tool steel AISI D2

Directory of Open Access Journals (Sweden)

D. Lesyk

2017-06-01

Full Text Available The relationship of technological input regimes of the laser transformation hardening on change the hardening depth, hardening width, and hardening angle, as well as surface hardness of the tool steel AISI D2 using multifactor experiment with elements of the analysis of variance and regression equations was determined. The laser transformation hardening process implemented by controlling the heating temperature using Nd:YAG fiber laser with scanner, pyrometer and proportional-integral-differential controller. The linear and quadratic regression models are developed, as well as response surface to determine the effect of the heating temperature and feed rate of the treated surface on the energy density of the laser beam, hardening depths, hardening width, hardening angle, and surface hardness are designed. The main effect on the energy density of the laser beam has a velocity laser treatment, on the other hand, the main effect on the geometrical parameters of the laser hardened zone and surface hardness has temperature heating are shown. The optimum magnitudes of the heating temperature (1270 °C and feed rate of the treated surface (90 mm/min for laser transformation hardening of the tool steel AISI D2 using fiber laser with scanner were defined.

Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread

Science.gov (United States)

2017-01-01

Summary Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage, while bread without sourdough had detectable mould on the 30th day. Stored bread samples were rebaked after 1, 8, 15, 22 and 30 days to determine moisture content, physical and sensorial properties. Moisture loss (5%) was detected on the 15th day, after which it remained stable until the end of investigated storage period. Nevertheless, textural quality of stored bread continuously declined due to crumb firming. Bread flavour did not change during mould-free storage time. The principal component analysis identified major differences in the flavour of sour and control bread, also in crumb firmness and moisture content of samples. This study indicates the positive role of barley sourdough fermented with L. reuteri in improving crumb texture for at least 15 days, and ensuring mould- and bacteria-free partially baked bread for 30 days. Vacuum cooling combined with sourdough improved bread shape, porosity, and reduced sour taste, crust colouring and crumbliness. Hence, it can successfully extend shelf life quality of partially baked bread in modified atmosphere packaging. PMID:29540981

Superheat effect on bainite steel hardenability

International Nuclear Information System (INIS)

Kubachek, V.V.; Sklyuev, P.V.

1978-01-01

The bainite hardenability of 34KhN1M and 35 KhN1M2Ph steels has been investigated by the end-face hardening technique. It is established that, as the temperature of austenitization rises from 900 to 1280 deg C, the temperature of bainite transformation increases and bainite hardenability of the steels falls off. A repeated slow heating to 900 deg C of previously overheated 34KhN1M steel breaks up grain, lowers the temperature of the bainite transformation and raises the hardenability to values obtained with ordinary hardening from 900 deg C. A similar heating of previously overheated 35KhN1M2Ph steel is accompanied by restoration of initial coarse grains and maintenance of both the elevated bainite transformation temperature and to lower hardenability corresponding to hardening from the temperature of previous overheating

Effect of steam baking on acrylamide formation and browning kinetics of cookies.

Science.gov (United States)

Isleroglu, Hilal; Kemerli, Tansel; Sakin-Yilmazer, Melike; Guven, Gonul; Ozdestan, Ozgul; Uren, Ali; Kaymak-Ertekin, Figen

2012-10-01

Effects of baking method and temperature on surface browning and acrylamide concentration of cookies were investigated. Cookies were baked in natural and forced convection and steam-assisted hybrid ovens at 165, 180, and 195 °C and at different times. For all oven types, the acrlyamide concentration and surface color of cookies increased with increasing baking temperature. Significant correlation was observed between acrylamide formation and browning index, BI, which was calculated from Hunter L, a, and b color values, and it showed that the BI may be considered as a reliable indicator of acrylamide concentration in cookies. Acrylamide formation and browning index in cookies were considered as the first-order reaction kinetics and the reaction rate constants, k, were in the range of 0.023 to 0.077 (min(-1) ) and 0.019 to 0.063 (min(-1) ), respectively. The effect of baking temperature on surface color and acrylamide concentration followed the Arrhenius type of equation, with activation energies for acrylamide concentration as 6.87 to 27.84 kJ/mol; for BI value as 19.54 to 35.36 kJ/mol, for all oven types. Steam-assisted baking resulted in lower acrylamide concentration at 165 °C baking temperature and lower surface color for all temperatures. Steam-assisted baking is recommended as a healthy way of cooking providing the reduction of harmful compounds such as acrylamide for bakery goods, at a minimal level, while keeping the physical quality. The kinetics of acrylamide formation and browning of cookies will possibly allow definition of optimum baking temperatures and times at convectional and steam-assisted baking ovens. The kinetic model can be used by developing baking programs that can automatically control especially a new home-scale steam-assisted hybrid oven producing healthy products, for the use of domestic consumers. © 2012 Institute of Food Technologists®

Design Feature and Result of PFCs Baking System for the KSTAR

International Nuclear Information System (INIS)

Bang, Eun Nam; Kim, Kyung Min; Kim, Hong Tack; Kim, Hak Kun; Lee, Kun Su; Kim, Sang Tae; Yang, Hyung Lyeol; Kwon, Myeun

2010-01-01

The Korea Superconducting Tokamak Advanced Research (KSTAR) is being majorly updated for 2010's operation which mainly aims to achieve the plasma shaping and diverted plasmas. The Plasma Facing Components (PFCs) such as inboard and outboard limiters, divertors, and passive stabilizers have been finally installed in the vacuum vessel (VV) by middle of June 2010. The baking and cooling (B and C) pipe system for all the PFCs were installed inside of the vacuum vessel to fulfill baking and active cooling of each PFC components. The PFCs are to be baked by circulating hot nitrogen gas through internal tubes of back-plates of the PFCs. While VV is baked-out, the PFCs temperature was raised from room temperature to 120 .deg. C, and the baking temperature was raised again to 200 .deg. C in spite of the VV being maintained at room temperature

Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics

NARCIS (Netherlands)

Zhang, Lu; Putranto, Aditya; Zhou, Weibiao; Boom, Remko M.; Schutyser, Maarten A.I.; Chen, Xiao Dong

2016-01-01

Miniature bread baking is presented as an economical and timesaving laboratory approach to study the baking process in the present work. Results indicate that the miniature bread baking is essentially analogical to the baking process of regular-sized bread: quality-related properties of miniature

Influence of Hardening Model on Weld Residual Stress Distribution

Energy Technology Data Exchange (ETDEWEB)

Mullins, Jonathan; Gunnars, Jens (Inspecta Technology AB, Stockholm (Sweden))

2009-06-15

This study is the third stage of a project sponsored by the Swedish Radiation Safety Authority (SSM) to improve the weld residual stress modelling procedures currently used in Sweden. The aim of this study was to determine which material hardening model gave the best agreement with experimentally measured weld residual stress distributions. Two girth weld geometries were considered: 19mm and 65mm thick girth welds with Rin/t ratios of 10.5 and 2.8, respectively. The FE solver ABAQUS Standard v6.5 was used for analysis. As a preliminary step some improvements were made to the welding simulation procedure used in part one of the project. First, monotonic stress strain curves and a mixed isotropic/kinematic hardening model were sourced from the literature for 316 stainless steel. Second, more detailed information was obtained regarding the geometry and welding sequence for the Case 1 weld (compared with phase 1 of this project). Following the preliminary step, welding simulations were conducted using isotropic, kinematic and mixed hardening models. The isotropic hardening model gave the best overall agreement with experimental measurements; it is therefore recommended for future use in welding simulations. The mixed hardening model gave good agreement for predictions of the hoop stress but tended to under estimate the magnitude of the axial stress. It must be noted that two different sources of data were used for the isotropic and mixed models in this study and this may have contributed to the discrepancy in predictions. When defining a mixed hardening model it is difficult to delineate the relative contributions of isotropic and kinematic hardening and for the model used it may be that a greater isotropic hardening component should have been specified. The kinematic hardening model consistently underestimated the magnitude of both the axial and hoop stress and is not recommended for use. Two sensitivity studies were also conducted. In the first the effect of using a

Influence of Hardening Model on Weld Residual Stress Distribution

International Nuclear Information System (INIS)

Mullins, Jonathan; Gunnars, Jens

2009-06-01

This study is the third stage of a project sponsored by the Swedish Radiation Safety Authority (SSM) to improve the weld residual stress modelling procedures currently used in Sweden. The aim of this study was to determine which material hardening model gave the best agreement with experimentally measured weld residual stress distributions. Two girth weld geometries were considered: 19mm and 65mm thick girth welds with Rin/t ratios of 10.5 and 2.8, respectively. The FE solver ABAQUS Standard v6.5 was used for analysis. As a preliminary step some improvements were made to the welding simulation procedure used in part one of the project. First, monotonic stress strain curves and a mixed isotropic/kinematic hardening model were sourced from the literature for 316 stainless steel. Second, more detailed information was obtained regarding the geometry and welding sequence for the Case 1 weld (compared with phase 1 of this project). Following the preliminary step, welding simulations were conducted using isotropic, kinematic and mixed hardening models. The isotropic hardening model gave the best overall agreement with experimental measurements; it is therefore recommended for future use in welding simulations. The mixed hardening model gave good agreement for predictions of the hoop stress but tended to under estimate the magnitude of the axial stress. It must be noted that two different sources of data were used for the isotropic and mixed models in this study and this may have contributed to the discrepancy in predictions. When defining a mixed hardening model it is difficult to delineate the relative contributions of isotropic and kinematic hardening and for the model used it may be that a greater isotropic hardening component should have been specified. The kinematic hardening model consistently underestimated the magnitude of both the axial and hoop stress and is not recommended for use. Two sensitivity studies were also conducted. In the first the effect of using a

Computational fluid dynamics modeling of bun baking process under different oven load conditions.

Science.gov (United States)

Tank, A; Chhanwal, N; Indrani, D; Anandharamakrishnan, C

2014-09-01

A computational fluid dynamics (CFD) model was developed to study the temperature profile of the bun during baking process. Evaporation-condensation mechanism and effect of the latent heat during phase change of water was incorporated in this model to represent actual bun baking process. Simulation results were validated with experimental measurements of bun temperature at two different positions. Baking process is completed within 20 min, after the temperature of crumb become stable at 98 °C. Further, this study was extended to investigate the effect of partially (two baking trays) loaded and fully loaded (eight baking trays) oven on temperature profile of bun. Velocity and temperature profile differs in partially loaded and fully loaded oven. Bun placed in top rack showed rapid baking while bun placed in bottom rack showed slower baking due to uneven temperature distribution in the oven. Hence, placement of bun inside the oven affects temperature of bun and consequently, the quality of the product.

Bran hydration and physical treatments improve the bread-baking quality of whole grain wheat flour

Science.gov (United States)

Fine and coarse bran particles of a hard red and a hard white wheat were used to study the influences of bran hydration and physical treatments such as autoclaving and freezing as well as their combinations on the dough properties and bread-baking quality of whole grain wheat flour (WWF). For both h...

IBL Thermal Mockup Bake-Out Tests

CERN Document Server

Nuiry, FX

2014-01-01

This note summarizes different bake-out tests that have been performed with the ATLAS Insertable B-Layer (IBL) mockup. Two beam pipe configurations have been tested: one with the aerogel insulation layer all along the pipe and one without insulation over 622 mm around Z0. These tests have been crucial for decisions about aerogel removal, choice of heaters for the LHC beam pipe bake-out, and choice of temperature setpoints for the cooling system during nominal IBL operation. They also revealed very useful information on integration issues and the thermo-mechanical behaviour of the IBL detector.

Enhancement of gold grade through arsenic removal in the gold concentrate using sulfuric acid baking and hot water leaching

Science.gov (United States)

On, Hyun-sung; Lim, Dae-hack; Myung, Eun-ji; Kim, Hyun-soo; Park, Cheon-young

2017-04-01

In order to improve gold recovery, in general, the roasting process is carried out on gold concentrate. However in this process, Arsenic(As) is released from the gold concentrate and valuable elements such as Fe, Cu, Zn and Pb are converted into oxides. This causes air pollution through the release of As and loss of valuable elements by discarding the oxide minerals in the tailings. In order to prevent the release of As and the loss of valuable metals, an acid baking experiment was carried out on the gold concentrate with the addition of an H2SO4 solution. The baking effect, H2SO4 concentration effect and the effects of changing the baking time were examined using an electric furnace. In experimental results, soluble metal sulfates such as Rhomboclase and Mikasite were formed in the baked samples as seen through XRD analysis. In hot(70 degree Celsius) water leaching of the roast and baked samples, As the contents leached were 60 times more in the baked sample than the roast sample, and the Fe, Cu, Zn and Pb contents were 17, 10, 14, 13 times in the baked sample than in the roast sample, respectively. In the water leached solid-residues, the maximum gold grade was upgraded by 33% due to the acid baking effect. It is confirmed that acid baking with H2SO4 prevented As release into the air and the recovery of valuable metals through hot water leaching such as Fe, Cu, Zn and Pb which were formerly discarded in the tailings. Acknowledgment : This work was supported by the Energy and Resources Engineering Program Grant funded by the Ministry of Trade, Industry and Energy, Korea

Design Feature and Result of PFCs Baking System for the KSTAR

Energy Technology Data Exchange (ETDEWEB)

Bang, Eun Nam; Kim, Kyung Min; Kim, Hong Tack; Kim, Hak Kun; Lee, Kun Su; Kim, Sang Tae; Yang, Hyung Lyeol; Kwon, Myeun [National Fusion Research Institute, Daejeon (Korea, Republic of)

2010-10-15

The Korea Superconducting Tokamak Advanced Research (KSTAR) is being majorly updated for 2010's operation which mainly aims to achieve the plasma shaping and diverted plasmas. The Plasma Facing Components (PFCs) such as inboard and outboard limiters, divertors, and passive stabilizers have been finally installed in the vacuum vessel (VV) by middle of June 2010. The baking and cooling (B and C) pipe system for all the PFCs were installed inside of the vacuum vessel to fulfill baking and active cooling of each PFC components. The PFCs are to be baked by circulating hot nitrogen gas through internal tubes of back-plates of the PFCs. While VV is baked-out, the PFCs temperature was raised from room temperature to 120 .deg. C, and the baking temperature was raised again to 200 .deg. C in spite of the VV being maintained at room temperature

Baking controller for synchrotron beamline vacuum systems

International Nuclear Information System (INIS)

Garg, C.K.; Kane, S.R.; Dhamgaye, V.P.

2003-01-01

The 2.5 GeV electron storage ring Indus-2 is a hard X-ray Synchrotron Radiation (SR) Source. Nearly 27 beamlines will be installed on Indus-2 and they will cater to different experiments and applications. Most of the beamlines will be in Ultra High Vacuum (UHV) the only exception being hard X-rays beamlines. However the front ends of all the beamlines will be in UHV. Practicing UHV requires efforts and patience. Evacuating any chamber, volume gases can be removed easily. However, outgassing phenomena like desorption, diffusion and permeation restricts the system to attain UHV. All processes except the volume gas removal are temperature dependent. At ambient temperature, gas pressure decreases so slowly that outgassing limit (i.e. 10 -10 1/s/cm 2 ) can hardly be achieved on a practical time scale. Also there are three orders of magnitude difference in outgassing between baked and unbaked systems. Depending on the vacuum chamber and the components inside it, the thermal outgassing (baking) of system is required and can be done at various temperatures between 150 degC to 450 deg C. For whole baking cycle, constant monitoring and controlling of the systems is required which takes tens of hours. This paper describes the automation for such baking system, which will be used for SR beamlines

Work Hardening Behavior of 1020 Steel During Cold-Beating Simulation

Science.gov (United States)

CUI, Fengkui; LING, Yuanfei; XUE, Jinxue; LIU, Jia; LIU, Yuhui; LI, Yan

2017-03-01

The present research of cold-beating formation mainly focused on roller design and manufacture, kinematics, constitutive relation, metal flow law, thermo-mechanical coupling, surface micro-topography and microstructure evolution. However, the research on surface quality and performance of workpieces in the process of cold-beating is rare. Cold-beating simulation experiment of 1020 steel is conducted at room temperature and strain rates ranging from 2000 to 4000 s-1 base on the law of plastic forming. According to the experimental data, the model of strain hardening of 1020 steel is established, Scanning Electron Microscopy(SEM) is conducted, the mechanism of the work hardening of 1020 steel is clarified by analyzing microstructure variation of 1020 steel. It is found that the strain rate hardening effect of 1020 steel is stronger than the softening effect induced by increasing temperatures, the process of simulation cold-beating cause the grain shape of 1020 steel significant change and microstructure elongate significantly to form a fibrous tissue parallel to the direction of deformation, the higher strain rate, the more obvious grain refinement and the more hardening effect. Additionally, the change law of the work hardening rate is investigated, the relationship between dislocation density and strain, the relationship between work hardening rate and dislocation density is obtained. Results show that the change trend of the work hardening rate of 1020 steel is divided into two stages, the work hardening rate decreases dramatically in the first stage and slowly decreases in the second stage, finally tending toward zero. Dislocation density increases with increasing strain and strain rate, work hardening rate decreases with increasing dislocation density. The research results provide the basis for solving the problem of improving the surface quality and performance of workpieces under cold-beating formation of 1020 steel.

Thermal degradation of deoxynivalenol during maize bread baking.

Science.gov (United States)

Numanoglu, E; Gökmen, V; Uygun, U; Koksel, H

2012-01-01

The thermal degradation of deoxynivalenol (DON) was determined at isothermal baking conditions within the temperature range of 100-250°C, using a crust-like model, which was prepared with naturally contaminated maize flour. No degradation was observed at 100°C. For the temperatures of 150, 200 and 250°C, thermal degradation rate constants (k) were calculated and temperature dependence of DON degradation was observed by using Arrhenius equation. The degradation of DON obeyed Arrhenius law with a regression coefficient of 0.95. A classical bread baking operation was also performed at 250°C for 70 min and the rate of DON degradation in the bread was estimated by using the kinetic data derived from the model study. The crust and crumb temperatures recorded during bread baking were used to calculate the thermal degradation rate constants (k) and partial DON degradations at certain time intervals. Using these data, total degradation at the end of the entire baking process was predicted for both crust and crumb. This DON degradation was consistent with the experimental degradation data, confirming the accuracy of kinetic constants determined by means of the crust-like model.

Experiment research on grind-hardening of AISI5140 steel based on thermal copensation

Energy Technology Data Exchange (ETDEWEB)

Huang, Xiang Ming; Ren, Ying Hui; Zheng, Bo; Zhou, Zhixiong [College of Mechanical and Vehicle Engineering, Hunan University, Changsha, Hunan (China); Deng, Zhao Hui [Key Laboratory for High Efficiency and Precision Machining of Difficult-to-Cut Material of Hunan Province, Hunan (China)

2016-08-15

The grind-hardening process utilizes the heat generated to induce martensitic phase transformation. However, the maximum achievable harden layer depth is limited due to high grinding forces, and the tensile residual stress appears on the ground surface in the grind-hardening process. This paper proposes a new grind-hardening technology using thermal compensation. The workpiece of AISI5140 steel is preheated by electric resistance heating, and ground under the condition of the workpiece temperature 25°C, 120°C, 180°C and 240°C. The grinding force, harden layer depth and surface quality including residual stress on ground surface, surface roughness and micro-hardness are investigated. The experimental results show that a deep harden layer with a fine grain martensite can be obtained with the thermal compensation. The ground workpiece surface produces a certain compressive residual stress, and the residual compressive stress value increases with preheating temperature. As the preheating temperature increases, grinding force slightly decreases, while there is slightly increment of surface roughness. Compared with the conventional grind-hardening process, both the harden layer depth and residual stress distribution are significantly improved.

New baking system for the RFX vacuum vessel

Energy Technology Data Exchange (ETDEWEB)

Collarin, P.; Luchetta, A.; Sonato, P.; Toigo, V.; Zaccaria, P.; Zollino, G. [Universita di Padova (Italy)

1996-12-31

A heating system based on eddy currents has been developed for the vacuum vessel of the RFX Reversed Field Pinch device. After a testing phase, carried out at low power, the final power supply system has been designed and installed. It has been used during last year to bake out the vessel and the graphite first wall up to 320{degree}C. Recently the heating system has been completed with a control system that allows for baking sessions with an automatic control of the vacuum vessel temperature and for pulse sessions with a heated first wall. After the description of the preliminary analyses and tests, and of the main characteristics of the power supply and control systems, the experimental results of the baking sessions performed during last year are presented. 6 refs., 7 figs.

New baking system for the RFX vacuum vessel

International Nuclear Information System (INIS)

Collarin, P.; Luchetta, A.; Sonato, P.; Toigo, V.; Zaccaria, P.; Zollino, G.

1996-01-01

A heating system based on eddy currents has been developed for the vacuum vessel of the RFX Reversed Field Pinch device. After a testing phase, carried out at low power, the final power supply system has been designed and installed. It has been used during last year to bake out the vessel and the graphite first wall up to 320 degree C. Recently the heating system has been completed with a control system that allows for baking sessions with an automatic control of the vacuum vessel temperature and for pulse sessions with a heated first wall. After the description of the preliminary analyses and tests, and of the main characteristics of the power supply and control systems, the experimental results of the baking sessions performed during last year are presented. 6 refs., 7 figs

Mathematical modeling of fish burger baking using fractional calculus

Directory of Open Access Journals (Sweden)

Bainy Eduarda M.

2017-01-01

Full Text Available Tilapia (Oreochromis sp. is the most important and abundant fish species in Brazil due to its adaptability to different environments. The development of tilapia-based products could be an alternative in order to aggregate value and increase fish meat consumption. However, there is little information available on fishburger freezing and cooking in the literature. In this work, the mathematical modeling of the fish burger baking was studied. Previously to the baking process, the fishburgers were assembled in cylindrical shape of height equal to 8mm and diameter 100mm and then baked in an electrical oven with forced heat convection at 150ºC. A T-type thermocouple was inserted in the burger to obtain its temperature profile at the central position. In order to describe the temperature of the burger during the baking process, lumped-parameter models of integer and fractional order and also a nonlinear model due to heat capacity temperature dependence were considered. The burger physical properties were obtained from the literature. After proper parameter estimation tasks and statistical validation, the fractional order model could better describe the experimental temperature behavior, a value of 0.91±0.02 was obtained for the fractional order of the system with correlation coefficient of 0.99. Therefore, with the better temperature prediction, process control and economic optimization studies of the baking process can be conducted.

Solar Powered Heat Storage for Injera Baking

OpenAIRE

Tesfay, Asfafaw H; Kahsay, Mulu Bayray; Nydal, Ole Jørgen

2014-01-01

Ethiopia with a population of about 85 million meets 96% of its energy needs with bio-mass, charcoal, wood, animal dung and plant residues. More than 50% of this energy goes entirely on baking Injera. Injera the national food of the country demands 180-220 °C to be well cooked. In this article; Injera baking with solar energy on off-focus system, status of electric powered stove and the potential for solar powered stoves is discussed. The research and development of solar thermal for househol...

Design and construction of a batch oven for investigation of industrial continuous baking processes

DEFF Research Database (Denmark)

Stenby Andresen, Mette; Risum, Jørgen; Adler-Nissen, Jens

2013-01-01

A new batch oven has been constructed to mimic industrial convection tunnel ovens for research and development of continuous baking processes. The process parameters (air flow, air temperature, air humidity, height of baking area and the baking band velocity) are therefore highly controllable...... and adjustable over a wide range of settings. It is possible to monitor the product weight and temperature continuously during baking. The simultaneous measuring of mass and a window allowing for visual (e.g., by video recording) control is unique for this experimental batch oven. Two validation steps have been...... carried out. The uniformity of heating in the oven was assessed by measurements of local heat transfer coefficients and confirmed by baking tests. The methods showed that the oven is able to heat and bake uniformly across the baking area. Hereafter, the oven was validated against a commercial 10-m tunnel...

Fatigue of coated and laser hardened steels

International Nuclear Information System (INIS)

La Cruz, P. de.

1990-01-01

In the present work the effect of ion nitriding, laser hardening and hot dip galvanizing upon the fatigue limit and notch sensitivity of a B-Mn Swedish steel SS 2131 have been investigated. The fatigue tests were performed in plane reverse bending fatigue (R=1). The quenched and tempered condition was taken as the reference condition. The microstructure, microhardness, fracture surface and coating appearance of the fatigue surface treated specimens were studied. Residual stress and retained austenite measurements were also carried out. It was found that ion nitriding improves the fatigue limit by 53 % for smooth specimens and by 115 % for notched specimens. Laser hardening improves the fatigue limit by 18 % and 56 % for smooth and notched specimen respectively. Hot dip galvanizing gives a slight deterioration of the fatigue limit (9 % and 10 % for smooth and notched specimen respectively). Ion nitriding and laser hardening decrease the value of the notch sensitivity factor q by 78 % and 65 % respectively. Hot dip galvanizing does not modify it. A simple schematic model based on a residual stress distribution, has been used to explain the different effects. It seems that the presence of the higher compressive residual stresses and the higher uniformity of the microstructure may be the causes of the better fatigue performance of ion nitrided specimens. (119 refs.) (author)

Baking of SST-1 vacuum vessel modules and sectors

International Nuclear Information System (INIS)

Pathan, Firozkhan S; Khan, Ziauddin; Yuvakiran, Paravastu; George, Siju; Ramesh, Gattu; Manthena, Himabindu; Shah, Virendrakumar; Raval, Dilip C; Thankey, Prashant L; Dhanani, Kalpesh R; Pradhan, Subrata

2012-01-01

SST-1 Tokamak is a steady state super-conducting tokamak for plasma discharge of 1000 sec duration. The plasma discharge of such long time duration can be obtained by reducing the impurities level, which will be possible only when SST-1 vacuum chamber is pumped to ultra high vacuum. In order to achieve UHV inside the chamber, the baking of complete vacuum chamber has to be carried out during pumping. For this purpose the C-channels are welded inside the vacuum vessel. During baking of vacuum vessel, these welded channels should be helium leak tight. Further, these U-channels will be in accessible under operational condition of SST-1. So, it will not possible to repair if any leak is developed during experiment. To avoid such circumstances, a dedicated high vacuum chamber is used for baking of the individual vacuum modules and sectors before assembly so that any fault during welding of the channels will be obtained and repaired. This paper represents the baking of vacuum vessel modules and sectors and their temperature distribution along the entire surface before assembly.

Baking of carbon anodes for the electrolysis of aluminium by electric resistance heating

Energy Technology Data Exchange (ETDEWEB)

Schultze-Rhonhof, E.

1981-09-01

The aim of the project was the development of a method of baking carbon anodes for the aluminium industry by direct electric resistance heating. A distinct reduction of the energy input compared with the usual methods is possible. At the same time fossil energy (oil, gas) will be substituted by electric energy. An experimental arrangement for baking carbon anodes built during the project baking experiments, in 1:1 scale was realized. The quality of the baked anodes has been investigated. Carbon anodes in a 1:1 scale can be baked uniformly by direct electric resistance heating. The characteristic chemical and physical data meets all requirements of the aluminium industry. The energy input has not yet come up to expectations.

Influence of cookies composition on temperature profiles and qualitative parameters during baking

Directory of Open Access Journals (Sweden)

Ž. Kožul

2014-01-01

Full Text Available During baking of bakery products temperature of baking, temperature profiles, moisture content, volume and colour changes are strongly coupled. The objective of this paper was to study the influence of the cookies composition on temperature profiles and quality parameters (width and thickness, colour formation and textural properties: hardness, fracturability and work of breaking force during baking process. Composition of cookies differs due to flour type and initial moisture content. Cookies were baked at 205 °C and temperature was measured in the centre of samples which were 7 mm thick with a 60 mm diameter. The results of temperature profiles of the cookies during baking have shown the same trend for all of the 18 samples. Samples with the higher initial water content have lower values of total colour difference and also significantly affect textural properties.

Vanadium Extraction from Shale via Sulfuric Acid Baking and Leaching

Science.gov (United States)

Shi, Qihua; Zhang, Yimin; Liu, Tao; Huang, Jing

2018-01-01

Fluorides are widely used to improve vanadium extraction from shale in China. Sulfuric acid baking-leaching (SABL) was investigated as a means of recovering vanadium which does not require the use of fluorides and avoids the productions of harmful fluoride-containing wastewater. Various effective factors were systematically studied and the experimental results showed that 90.1% vanadium could be leached from the shale. On the basis of phase transformations and structural changes after baking the shale, a mechanism of vanadium extraction from shale via SABL was proposed. The mechanism can be described as: (1) sulfuric acid diffusion into particles; (2) the formation of concentrated sulfuric acid media in the particles after water evaporation; (3) hydroxyl groups in the muscovite were removed and transient state [SO4 2-] was generated; and (4) the metals in the muscovite were sulfated by active [SO4 2-] and the vanadium was released. Thermodynamics modeling confirmed this mechanism.

The JET gas baking plant for DT operation and analysis of tritium permeation and baking gas activation in DTE1

Energy Technology Data Exchange (ETDEWEB)

Pearce, R.J.H.; Andrew, P.; Bryan, S.; Hemmrich, J.L. [JET Joint Undertaking, Abingdon, Oxon (United Kingdom)

1998-07-01

The JET gas baking plant allows the vacuum vessel to be heated for conditioning and plasma operations. The vessel was maintained at 320 deg. C for the JET DT experiments (DTE 1). The design of the plant is outlined with particular reference to the features to provide compatibility with tritium operations. The experience of baking gas activation and tritium permeation into the plant are given, Developmentsto reduce the tritium permeation out of the vessel are considered. (authors)

Quality enhancement of chicken baked without skin using honey marinades.

Science.gov (United States)

Hashim, I B; McWatters, K H; Hung, Y C

1999-12-01

Chicken (bone-in, skinless, split breast) injected with lemon-pepper poultry pump marinade containing 20 or 30% honey was compared with chicken (with and without skin) marinated without honey. The objectives were to 1) determine moisture and fat contents and instrumental color and texture measurements, 2) characterize the sensory profiles of marinated chicken baked with and without skin, and 3) investigate the effect of honey marinades on the sensory characteristics of chicken baked without skin. Chicken was roasted at 177 C for one h to an internal temperature of 80 C. A trained panel (n = 13) evaluated the roasted chicken. Results showed that skin could be removed from premarinated chicken breast before baking without significantly affecting the amount of marinade uptake, moisture content, fat content, texture (force required to shear), or most instrumental measurements of color. With regard to sensory characteristics, skin removal before baking resulted in a less glossy and moist appearance, less brown color, and more intense pepper flavor in the roasted product than when the skin was not removed. Addition of honey to the marinade restored, to some extent, the intensities of moist and glossy appearance and brown color that were reduced by removal of the skin before baking.

Influence of electrical and hybrid heating on bread quality during baking

OpenAIRE

Chhanwal, N.; Ezhilarasi, P. N.; Indrani, D.; Anandharamakrishnan, C.

2014-01-01

Energy efficiency and product quality are the key factors for any food processing industry. The aim of the study was to develop energy and time efficient baking process. The hybrid heating (Infrared + Electrical) oven was designed and fabricated using two infrared lamps and electric heating coils. The developed oven can be operated in serial or combined heating modes. The standardized baking conditions were 18 min at 220°C to produce the bread from hybrid heating oven. Effect of baking with h...

Temperature distribution in a cigarette oven during baking

Directory of Open Access Journals (Sweden)

Zhang Qing

2015-01-01

Full Text Available Baking treatment is one of the most important processes of cigarette production, which can significantly enhance quality of tobacco. Theoretical and numerical investigation on temperature distribution in a cigarette oven during baking was carried out. The finite volume method was used to simulate the flow field. The relationship between the uniformity of temperature field and impeller’s speed was given finally, which is helpful to optimize cigarette oven with better quality and less energy consumption.

Commercial Baking. Final Report.

Science.gov (United States)

Booth, Nancy

A project filmed three commercial baking videotapes for use by secondary and adult students in food service programs. The three topics were basic dinner rolls, bread making, and hard breads and rolls. Quick-rise dough recipes were developed, written down, and explained for use with the videotapes. A pretest, posttest, and student guide were…

The effects of induction hardening on wear properties of AISI 4140 steel in dry sliding conditions

International Nuclear Information System (INIS)

Totik, Y.; Sadeler, R.; Altun, H.; Gavgali, M.

2002-01-01

Wear behaviour of induction hardened AISI 4140 steel was evaluated under dry sliding conditions. Specimens were induction hardened at 1000 Hz for 6, 10, 14, 18, 27 s, respectively, in the inductor which was a three-turn coil with a coupling distance of 2.8 mm. Normalised and induction hardened specimens were fully characterised before and after the wear testing using hardness, profilometer, scanning electron microscopy and X-ray diffraction. The wear tests using a pin-on-disc machine showed that the induction hardening treatments improved the wear behaviour of AISI 4140 steel specimens compared to normalised AISI 4140 steel as a result of residual stresses and hardened surfaces. The wear coefficients in normalised specimens are greater than that in the induction hardened samples. The lowest coefficient of the friction was obtained in specimens induction-hardened at 875 deg. C for 27 s

The effects of induction hardening on wear properties of AISI 4140 steel in dry sliding conditions

Energy Technology Data Exchange (ETDEWEB)

Totik, Y.; Sadeler, R.; Altun, H.; Gavgali, M

2002-02-15

Wear behaviour of induction hardened AISI 4140 steel was evaluated under dry sliding conditions. Specimens were induction hardened at 1000 Hz for 6, 10, 14, 18, 27 s, respectively, in the inductor which was a three-turn coil with a coupling distance of 2.8 mm. Normalised and induction hardened specimens were fully characterised before and after the wear testing using hardness, profilometer, scanning electron microscopy and X-ray diffraction. The wear tests using a pin-on-disc machine showed that the induction hardening treatments improved the wear behaviour of AISI 4140 steel specimens compared to normalised AISI 4140 steel as a result of residual stresses and hardened surfaces. The wear coefficients in normalised specimens are greater than that in the induction hardened samples. The lowest coefficient of the friction was obtained in specimens induction-hardened at 875 deg. C for 27 s.

Stain removal and whitening by baking soda dentifrice: A review of literature.

Science.gov (United States)

Li, Yiming

2017-11-01

Tooth discoloration may be caused by intrinsic or extrinsic stains or a combination of both. There are 2 major approaches to removing the stains, including the chemical mechanism using peroxides for tooth bleaching and the mechanical mechanism using abrasives in prophylactic pastes and dentifrices to remove stains, resulting in a whitening effect. Attempts have also been made to add a low concentration of peroxides to dentifrices to enhance their abrasive cleaning to remove tooth stains. This article provides a review of both in vitro and clinical studies on stain removal and whitening effect of dentifrices containing sodium bicarbonate (baking soda). In recent years, whitening dentifrices have become popular because of little additional effort for use, ease of availability, low cost, and accumulated evidence of clinical efficacy and safety in the literature. Advances in research and technology have led to innovative formulations of dentifrices using baking soda as the sole abrasive or a component of an abrasive system. Baking soda is biologically compatible with acid-buffering capacities, antibacterial at high concentrations, and has a relatively lower abrasivity. The evidence available in the literature indicates that baking soda-based dentifrices are effective and safe for tooth stain removal and consequently whitening. A number of clinical studies have also shown that baking soda-based dentifrices are more effective in stain removal and whitening than some non-baking soda-containing dentifrices with a higher abrasivity. So far, research efforts have mainly focused on stain removal and tooth-whitening efficacy and clinical safety of baking soda dentifrices used with manual toothbrushes, with only a few studies investigating their effects using powered toothbrushes, for which further research is encouraged. As part of a daily oral hygiene practice, baking soda-based dentifrice is a desirable, alternative or additional measure for tooth stain removal and whitening

Working hardening modelization in zirconium alloys

International Nuclear Information System (INIS)

Sanchez, P.; Pochettino, Alberto A.

1999-01-01

Working hardening effects on mechanical properties and crystallographic textures formation in Zr-based alloys are studied. The hardening mechanisms for different grain deformations and topological conditions of simple crystal yield are considered. Results obtained show that the differences in the cold rolling textures (L and T textures) can be related with hardening microstructural parameters. (author)

Practical aspects of systems hardening

International Nuclear Information System (INIS)

Shepherd, W.J.

1989-01-01

Applications of hardening technology in a practical system require a balance between the factors governing affordability, producibility, and survivability of the finished design. Without careful consideration of the top-level system operating constraints, a design engineer may find himself with a survivable but overweight, unproductive, expensive design. This paper explores some lessons learned in applying hardening techniques to several laser communications programs and is intended as an introductory guide to novice designers faced with the task of hardening a space system

Grain yield and baking quality of wheat under different sowing dates

Directory of Open Access Journals (Sweden)

Raphael Rossi Silva

2014-04-01

Full Text Available Choosing the right sowing dates can maximize the outcomes of the interaction between genotype and environment, thus increasing grain yield and baking quality of wheat (Triticum aestivum L.. The present study aimed at determining the most appropriate sowing dates that maximize grain yield and baking quality of wheat cultivars. Seven wheat cultivars (BRS 179, BRS Guamirim, BRS Guabiju, BRS Umbu, Safira, CD 105 and CD 115 were evaluated at four sowing dates (the 1st and the 15th of June and July in two harvesting seasons (2007 and 2008. The study was setup in a completely randomized block design with four repetitions. The effects of the year and sowing date when combined explained 93% of the grain yield variance. In 2007, the CD 105 and Safira cultivars had the highest grain yield (GY for all sowing dates. Only the BRS Guabiju and Safira cultivars possessed high baking quality for all sowing dates assessed. In 2008, the environmental conditions were favorable for superior GY, but the baking quality was inferior. Considering adapted cultivars and sowing dates, it is possible to maximize grain yield and baking quality of wheat.

Modelling heat and mass transfer in bread baking with mechanical deformation

International Nuclear Information System (INIS)

Nicolas, V; Glouannec, P; Ploteau, J-P; Salagnac, P; Jury, V; Boillereaux, L

2012-01-01

In this paper, the thermo-hydric behaviour of bread during baking is studied. A numerical model has been developed with Comsol Multiphysics© software. The model takes into account the heat and mass transfers in the bread and the phenomenon of swelling. This model predicts the evolution of temperature, moisture, gas pressure and deformation in French 'baguette' during baking. Local deformation is included in equations using solid phase conservation and, global deformation is calculated using a viscous mechanic model. Boundary conditions are specified with the sole temperature model and vapour pressure estimation of the oven during baking. The model results are compared with experimental data for a classic baking. Then, the model is analysed according to physical properties of bread and solicitations for a better understanding of the interactions between different mechanisms within the porous matrix.

Effect of ethephon on hardening of Pachystroma longifolium seedlings

Directory of Open Access Journals (Sweden)

João Alexandre Lopes Dranski

2013-06-01

Full Text Available Immediately after planting, tree seedlings face adverse environmental and biotic stresses that must be overcome to ensure survival and to yield a desirable growth. Hardening practices in the nursery may help improve seedling stress resistance through reduction of aboveground plant tissues and increased root volume and biomass. We conducted an assay to quantify changes in the morphogenesis following application of ethephon on seedlings of Pachystroma longifolium (Ness I. M. Johnst.during hardening. The results showed no effect of the ethephon treatments on the number of leaves but a reduction of up to 50% in seedling height increment, and an increase in stem diameter increment of up to 44% with the 600 mg L-1 ethephon treatment, which consequently altered seedling Dickson Quality Index. Our results indicate that ethephon may help to promote desired morphological changes that occur during seedling hardening in nurseries.

Enhancement of plaque removal efficacy by tooth brushing with baking soda dentifrices: results of five clinical studies.

Science.gov (United States)

Putt, Mark S; Milleman, Kimberly R; Ghassemi, Annahita; Vorwerk, Linda M; Hooper, William J; Soparkar, Pramod M; Winston, Anthony E; Proskin, Howard M

2008-01-01

An earlier clinical study demonstrated that brushing with a commercial Arm & Hammer dentifrice containing baking soda physically removed significantly more plaque than brushing with either of two commercial dentifrices which did not contain baking soda. However, little has been done to confirm these results and to compare baking soda-containing dentifrices with more recently commercialized non-baking soda dentifrice formulations. The objective of this study was to compare commercial dentifrices containing 20% to 65% baking soda and commercial dentifrices without baking soda in enhancing plaque removal efficacy of tooth brushing. Five randomized, controlled, blinded, crossover clinical studies were performed among healthy adult volunteers who provided informed consent. After approximately 24 hours without oral hygiene, subjects with sufficient plaque were enrolled in the study phase. Plaque was scored before and after supervised brushing for one minute using the Turesky, et al. modification of the Quigley-Hein Plaque Index at six sites per tooth according to Soparkar's modification as described by Lobene, et al. In each study, wash-out periods with a regular dentifrice not evaluated in the study separated each product treatment. In all studies, every dentifrice exhibited a significant (p baking soda dentifrices resulted in statistically greater (p baking soda. Results on other tooth surfaces, such as facial, lingual, proximal, and gingival surfaces also demonstrated statistically greater (p baking soda-containing dentifrices as compared to the baking soda-free dentifrices. In three of the studies comparing different levels of baking soda, brushing with dentifrices with higher concentrations of baking soda consistently removed numerically more plaque than those containing lower levels. In one of these three studies, the difference in plaque removal between the baking soda dentifrices reached statistical significance. The results suggest a positive relationship

In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake.

Science.gov (United States)

Sánchez-Pardo, María Elena; Ortiz-Moreno, Alicia; Mora-Escobedo, Rosalva; Necoechea-Mondragón, Hugo

2007-09-01

The present study compares the effect of baking process (microwave vs conventional oven) on starch bioavailability in fresh pound cake crumbs and in crumbs from pound cake stored for 8 days. Proximal chemical analysis, resistant starch (RS), retrograded starch (RS3) and starch hydrolysis index (HI) were evaluated. The empirical formula suggested by Granfeldt was used to determine the predicted glycemic index (pGI). Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough. Differences in product moisture, RS and RS3 were observed in fresh microwave-baked and conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas no significantly changes in RS3 were observed in the microwaved product. HI values for freshly baked and stored microwaved product were 59 and 62%, respectively (P > 0.05), whereas the HI value for the conventionally baked product decreased significantly after 8 days of storage. A pound cake with the desired HI and GI characteristics might be obtained by adjusting the microwave baking process.

The Effect of Emulsifier and Hydrocolloid on Baking Expansion and Texture of Bread from Modified Cassava

Directory of Open Access Journals (Sweden)

Pudjihastuti Isti

2018-01-01

Full Text Available Indonesia has a very abundant cassava that can be used instead of wheat. Bread made from cassava is safe for celiac sufferers, in which cannot tolerate a protein called gluten found in wheat flour. However, bread from cassava has the disadvantage that it cannot inflate perfectly. Our research goal is to study the effect of emulsifier and hydrocolloid concentration as modifying agents on baking expansion and bread texture (hardness. The test level hedonic preference for bread products results from modified tapioca is also necessary to know the level of customer satisfaction. This study were conducted by three main stages, modification of cassava, baking process, and analyses. Modification of cassava starch was applied using combination of lactic acid solution and ultra violet (UV irradiation. Emulsifier (DATEM and hydrocolloid (xanthan gum were used in baking process. The addition of emulsifier and hydrocolloid can improve baking expansion. The addition of 7% emulsifiers on modified cassava can increase the volume of bread, taste, and texture so it can give greater satisfaction to consumers. Hydrocolloid can replace the function of gluten so the bread can inflate perfectly. The optimal composition of modified cassava in bread making is 25% of modified cassava and 75% of wheat flour. The low value of texture (hardness on bread made from modified cassava indicated a better performance in comparison with native cassava. Baking expansion and texture of the bread is influenced by the modification process. Furthermore, the comprehensive and optimum studies of modification need to be investigated.

Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products.

Science.gov (United States)

Vidal, Arnau; Sanchis, Vicente; Ramos, Antonio J; Marín, Sonia

2015-07-01

The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside), 3-acetyldeoxynivalenol (3-ADON), 15-acetyldeoxynivalenol (15-ADON), de-epoxy-deoxynivalenol (DOM-1) and ochratoxin A (OTA) during thermal processing has been studied. Baking temperature, time and initial mycotoxin concentration in the raw materials were assayed as factors. An improved UPLC-MS/MS method to detect DON, DON-3-glucoside, 3-ADON, 15-ADON and DOM-1 in wheat baked products was developed in the present assay. The results highlighted the importance of temperature and time in mycotoxin stability in heat treatments. OTA is more stable than DON in a baking treatment. Interestingly, the DON-3-glucoside concentrations increased (>300%) under mild baking conditions. On the other hand, it was rapidly reduced under harsh conditions. The 3-ADON decreased during the heat treatment; while DOM-1 increased after the heating process. Finally, the data followed first order kinetics for analysed mycotoxins and thermal constant rates (k) were calculated. This parameter can be a useful tool for prediction of mycotoxin levels. Copyright © 2015 Elsevier Ltd. All rights reserved.

Energy Efficiency Improvement and Cost Saving Opportunities for the Baking Industry: An ENERGY STAR^® Guide for Plant and Energy Managers

Energy Technology Data Exchange (ETDEWEB)

Masanet, Eric [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States). Environmental Energy Technologies Division; Therkelsen, Peter [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States). Environmental Energy Technologies Division; Worrell, Ernst [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States). Environmental Energy Technologies Division

2012-12-28

The U.S. baking industry—defined in this Energy Guide as facilities engaged in the manufacture of commercial bakery products such as breads, rolls, frozen cakes, pies, pastries, and cookies and crackers—consumes over $800 million worth of purchased fuels and electricity per year. Energy efficiency improvement is an important way to reduce these costs and to increase predictable earnings, especially in times of high energy price volatility. There are a variety of opportunities available at individual plants to reduce energy consumption in a cost-effective manner. This Energy Guide discusses energy efficiency practices and energy-efficient technologies that can be implemented at the component, process, facility, and organizational levels. Many measure descriptions include expected savings in energy and energy-related costs, based on case study data from real-world applications in food processing facilities and related industries worldwide. Typical measure payback periods and references to further information in the technical literature are also provided, when available. A summary of basic, proven measures for improving plant-level water efficiency is also provided. The information in this Energy Guide is intended to help energy and plant managers in the U.S. baking industry reduce energy and water consumption in a cost-effective manner while maintaining the quality of products manufactured. Further research on the economics of all measures—as well as on their applicability to different production practices—is needed to assess their cost effectiveness at individual plants.

Solution hardening and strain hardening at elevated temperatures

International Nuclear Information System (INIS)

Kocks, U.F.

1982-10-01

Solutes can significantly increase the rate of strain hardening; as a consequence, the saturation stress, at which strain hardening tends to cease for a given temperature and strain rate, is increased more than the yield stress: this is the major effect of solutes on strength at elevated temperatures, especially in the regime where dynamic strain-aging occurs. It is shown that local solute mobility can affect both the rate of dynamic recovery and the dislocation/dislocation interaction strength. The latter effect leads to multiplicative solution strengthening. It is explained by a new model based on repeated dislocation unlocking, in a high-temperature limit, which also rationalizes the stress dependence of static and dynamic strain-aging, and may help explain the plateau of the yield stress at elevated temperatures. 15 figures

Transitional analysis of organic thin color filter layers in displays during baking process using multi-speckle diffusing wave spectroscopy

Science.gov (United States)

Park, Baek Sung; Hyung, Kyung Hee; Oh, Gwi Jeong; Jung, Hyun Wook

2018-02-01

The color filter (CF) is one of the key components for improving the performance of TV displays such as liquid crystal display (LCD) and white organic light emitting diodes (WOLED). The profile defects like undercut during the fine fabrication processes for CF layers are inevitably generated through the UV exposure and development processes, however, these can be controlled through the baking process. In order to resolve the profile defects of CF layers, in this study, the real-time dynamic changes of CF layers are monitored during the baking process by changing components such as polymeric binder and acrylate. The motion of pigment particles in CF layers during baking is quantitatively interpreted using multi-speckle diffusing wave spectroscopy (MSDWS), in terms of the autocorrelation function and the characteristic time of α-relaxation.

Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy.

Science.gov (United States)

Bajd, Franci; Serša, Igor

2011-04-01

The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of commercial bread mixes for home baking were used to prepare small samples of dough that were inserted in the oven and allowed to rise at 33 °C for 112 min; this was followed by baking at 180 °C for 49 min. The entire process was followed by dynamic T(1)-weighted 3D magnetic resonance imaging with 7 min of temporal resolution and 0.23×0.23×1.5 mm(3) of spatial resolution. Acquired images were analyzed to determine time courses of dough pore distribution, dough volume and bread crust thickness. Image analysis showed that both the number of dough pores and the normalized dough volume increased in a sigmoid-like fashion during fermentation and decreased during baking due to the bread crust formation. The presented magnetic resonance method was found to be efficient in analysis of dough structure properties and in discrimination between different dough types. Copyright © 2011 Elsevier Inc. All rights reserved.

Segmentation-free empirical beam hardening correction for CT

Energy Technology Data Exchange (ETDEWEB)

Schüller, Sören; Sawall, Stefan [German Cancer Research Center (DKFZ), Im Neuenheimer Feld 280, Heidelberg 69120 (Germany); Stannigel, Kai; Hülsbusch, Markus; Ulrici, Johannes; Hell, Erich [Sirona Dental Systems GmbH, Fabrikstraße 31, 64625 Bensheim (Germany); Kachelrieß, Marc, E-mail: marc.kachelriess@dkfz.de [German Cancer Research Center (DKFZ), Im Neuenheimer Feld 280, 69120 Heidelberg (Germany)

2015-02-15

Purpose: The polychromatic nature of the x-ray beams and their effects on the reconstructed image are often disregarded during standard image reconstruction. This leads to cupping and beam hardening artifacts inside the reconstructed volume. To correct for a general cupping, methods like water precorrection exist. They correct the hardening of the spectrum during the penetration of the measured object only for the major tissue class. In contrast, more complex artifacts like streaks between dense objects need other techniques of correction. If using only the information of one single energy scan, there are two types of corrections. The first one is a physical approach. Thereby, artifacts can be reproduced and corrected within the original reconstruction by using assumptions in a polychromatic forward projector. These assumptions could be the used spectrum, the detector response, the physical attenuation and scatter properties of the intersected materials. A second method is an empirical approach, which does not rely on much prior knowledge. This so-called empirical beam hardening correction (EBHC) and the previously mentioned physical-based technique are both relying on a segmentation of the present tissues inside the patient. The difficulty thereby is that beam hardening by itself, scatter, and other effects, which diminish the image quality also disturb the correct tissue classification and thereby reduce the accuracy of the two known classes of correction techniques. The herein proposed method works similar to the empirical beam hardening correction but does not require a tissue segmentation and therefore shows improvements on image data, which are highly degraded by noise and artifacts. Furthermore, the new algorithm is designed in a way that no additional calibration or parameter fitting is needed. Methods: To overcome the segmentation of tissues, the authors propose a histogram deformation of their primary reconstructed CT image. This step is essential for the

Segmentation-free empirical beam hardening correction for CT.

Science.gov (United States)

Schüller, Sören; Sawall, Stefan; Stannigel, Kai; Hülsbusch, Markus; Ulrici, Johannes; Hell, Erich; Kachelrieß, Marc

2015-02-01

The polychromatic nature of the x-ray beams and their effects on the reconstructed image are often disregarded during standard image reconstruction. This leads to cupping and beam hardening artifacts inside the reconstructed volume. To correct for a general cupping, methods like water precorrection exist. They correct the hardening of the spectrum during the penetration of the measured object only for the major tissue class. In contrast, more complex artifacts like streaks between dense objects need other techniques of correction. If using only the information of one single energy scan, there are two types of corrections. The first one is a physical approach. Thereby, artifacts can be reproduced and corrected within the original reconstruction by using assumptions in a polychromatic forward projector. These assumptions could be the used spectrum, the detector response, the physical attenuation and scatter properties of the intersected materials. A second method is an empirical approach, which does not rely on much prior knowledge. This so-called empirical beam hardening correction (EBHC) and the previously mentioned physical-based technique are both relying on a segmentation of the present tissues inside the patient. The difficulty thereby is that beam hardening by itself, scatter, and other effects, which diminish the image quality also disturb the correct tissue classification and thereby reduce the accuracy of the two known classes of correction techniques. The herein proposed method works similar to the empirical beam hardening correction but does not require a tissue segmentation and therefore shows improvements on image data, which are highly degraded by noise and artifacts. Furthermore, the new algorithm is designed in a way that no additional calibration or parameter fitting is needed. To overcome the segmentation of tissues, the authors propose a histogram deformation of their primary reconstructed CT image. This step is essential for the proposed

Hardening Azure applications

CERN Document Server

Gaurav, Suraj

2015-01-01

Learn what it takes to build large scale, mission critical applications -hardened applications- on the Azure cloud platform. This 208 page book covers the techniques and engineering principles that every architect and developer needs to know to harden their Azure/.NET applications to ensure maximum reliability and high availability when deployed at scale. While the techniques are implemented in .NET and optimized for Azure, the principles here will also be valuable for users of other cloud-based development platforms. Applications come in a variety of forms, from simple apps that can be bui

Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

Directory of Open Access Journals (Sweden)

Maria Eduardo

2014-01-01

Full Text Available Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM, sodium stearoyl-2-lactylate (SSL, and lecithin (LC; and hydrocolloids, carboxymethylcellulose (CMC and high-methylated pectin (HM pectin were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50. Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13% and in combination with emulsifiers (from 7.9 to 27% compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.

IMPROVEMENT OF WEAR-RESISTANCE AND SERVICE LIFE OF MULTI-DISK BRAKE MECHANISMS OF «BELARUS» TRACTOR BY LASER THERMAL HARDENING OF FAST WEARING PARTS

Directory of Open Access Journals (Sweden)

O. S. Kobjakov

2008-01-01

Full Text Available Problems concerning wear resistance improvement of «Belarus» tractor brake mechanism parts are considered in the paper. Properties of ВЧ-50-pig iron are investigated as a result of laser thermal hardening by various technological methods.

Health surveillance in milling, baking and other food manufacturing operations--five years' experience.

Science.gov (United States)

Smith, T A; Patton, J

1999-04-01

The objective of this study was to describe the incidence of allergic respiratory disease and its outcome in terms of symptoms and jobs, across different flour-using industries. It uses the findings of a health surveillance programme in a large food organization over a five-year period. The population under surveillance consisted of 3,450 employees with exposure to ingredient dusts, of whom 400 were in flour milling, 1,650 in bread baking, 550 in cake baking and 850 in other flour-using operations. A total of 66 employees with either asthma or rhinitis symptoms attributable to sensitization to allergens in the workplace were identified. The majority of these (48/66) had become symptomatic prior to the commencement of the health surveillance programme in 1993. The incidence rates (per million employees per year) for those who developed symptoms between 1993 and 1997 were 550 for flour milling, 1,940 for bread baking, 0 for cake baking and 235 for other flour-using operations. The agent believed to be responsible for symptoms was most commonly grain dust in flour millers and fungal amylase in bread bakers. Wheat flour appeared to have a weaker sensitizing potential than these other two substances. In terms of outcome, at follow-up 18% of symptomatically sensitized employees had left the company. Two of the ex-employees retired through ill health due to occupational asthma. Of those still in employment, 63% described an improvement in symptoms, 32% were unchanged and 4% were worse than when first diagnosed. Over half the cases still in employment were continuing to work in the same job as at the time of diagnosis.

Baking Soda and Vinegar Rockets

Science.gov (United States)

Claycomb, James R.; Zachary, Christopher; Tran, Quoc

2009-01-01

Rocket experiments demonstrating conservation of momentum will never fail to generate enthusiasm in undergraduate physics laboratories. In this paper, we describe tests on rockets from two vendors that combine baking soda and vinegar for propulsion. The experiment compared two analytical approximations for the maximum rocket height to the…

The use of a continuous-action centrifugal-screw mixer for improving the quality of flour baking mixes for functional purposes

Directory of Open Access Journals (Sweden)

D. M. Borodulin

2018-01-01

Full Text Available The influence of the number of screw turns of a centrifugal-screw mixer, the number of holes in the screw turns and the rotor speed on the quality of mixing of flour baking mixes of functional purpose enriched with amino acids was studied. Flour baking mix is composed of wheat flour, whole wheat flour, chickpeas flour, rye flour, buckwheat flour, oat bran, gluten, dry milk powder, sesame seeds, flax seed, dried onions, table salt and sugar. The homogeneity of the mixture reflects table salt because it has a minimal weight relative to other components of the mix. The coefficient of heterogeneity was calculated to assess the quality of mixing. The centrifugal-screw mixer optimal operation parameters were investigated for different flour baking mixes. For the mix № 1 and mix № 2 optimal parameters are rotor rotating speed of 900 rpm, the number of turns of the screw 4 and the number of holes on the threads of the screw 4. For the mix № 3 optimal parameters are rotor speed of 500 rpm, the number of turns of the screw 2 and the number of holes on the threads of the screw 8. The centrifugal–screw mixer allow to obtain enriched with amino acids flour baking mix of good quality. The coefficient of heterogeneity of mixes does not exceed 5%. For all samples of bread amino acid content is significantly higher compared to the control sample. Depending on the bread recipe contents of amino acids increased by 83–97% for arginine, 52–61% for tyrosine, 52–66% for phenylalanine, 72–74% for histidine, 91% for leucine+ isoleucine, 53–56% for methionine, 90–97% for valine, 64–72% for proline, 87–93% for threonine, 58–87% for serine and 74% for alanine. The greatest biological value is attributed to flour the baking mix № 1 and № 2. The economic effect of selling an enriched flour bakery mixture prepared on a centrifugal–screw mixer has been determined. It is established that the operating costs for the production of 1 kg of such

Cement factory kilns. Clinker baking workshops; Fours de cimenterie. Ateliers de cuisson du clinker

Energy Technology Data Exchange (ETDEWEB)

Bastier, R. [Direction Centrale Technologie (France); Bocan, A.; Gerbert, B.; Regnault, A.

2000-07-01

Clinker baking is the intermediate of the three main steps of the cement fabrication process. The aim of the baking workshop is the thermal transformation of the crude material into a semi-product (clinker). The problem of clinker baking is to find the optimum process taking into account: the investment and operation costs,the diversity of raw materials and fuels, the socio-economical constraints, the performances required, the environmental constraints and the increase of production capacity. This paper gives a presentation of the different types of clinker baking workshops: 1 - Rotative kiln and baking workshop; 2 - Different types of baking workshops: general considerations, humid way process (long kiln - WL), half-dry way process (short kiln - DG-N), dry-way process (short kiln - DS-X), comparison of standard energy consumptions and production ratios; 3 - Pre-calcination (DS-X-SF and DS-X-PC kilns): general considerations, industrial realizations, operation of pre-calcination, characteristics, advantages and drawbacks, standard operation data; 4 - Dimensioning of dry-way kilns: theoretical and empirical methods. (J.S.)

Simulating the heat transfer process of horizontal anode baking furnace

Energy Technology Data Exchange (ETDEWEB)

L.Q. Zhang; C.G. Zheng; M.H. Xu [Huazhong University of Science and Technology, Wuhan (China). State Key Laboratory of Coal Combustion

2005-07-01

A transient two-dimensional mathematical model of a horizontal baking furnace is presented. The model combines complex thermal phenomena in a baking process such as air infiltration, evolution and combustion of volatile matters, combustion of packing coke, and heat losses. The predicted results are in good agreement with measured data. Furthermore, the process is simulated under different operating conditions such as firing cycle time, airflow and air infiltration. The simulated results indicate that the fuel consumption decreases as the firing cycle time decreases. It is also found that reducing the airflow and air infiltration will help to save fuel. The model is proved to be a useful tool for the process optimisation of the baking furnace in the aluminum industry.

Effect of dynamic strain aging on isotropic hardening in low cycle fatigue for carbon manganese steel

International Nuclear Information System (INIS)

Huang, Zhi Yong; Chaboche, Jean-Louis; Wang, Qing Yuan; Wagner, Danièle; Bathias, Claude

2014-01-01

Carbon–manganese steel A48 (French standard) is used in steam generator pipes of nuclear reactor pressure vessels at high temperatures (about 200 °C). The steel is sensitive to dynamic strain aging in monotonic tensile test and low cycle fatigue test at certain temperature range and strain rate. Its isotropic hardening behavior observed from experiments has a hardening, softening and hardening evolution with the effect of dynamic strain aging. The isotropic hardening model is improved by coupling the dislocation and dynamic strain aging theory to describe the behavior of A48 at 200 °C

Effect of dynamic strain aging on isotropic hardening in low cycle fatigue for carbon manganese steel

Energy Technology Data Exchange (ETDEWEB)

Huang, Zhi Yong, E-mail: huangzy@scu.edu.cn [Sichuan University, School of Aeronautics and Astronautics, No. 29 Jiuyanqiao Wangjiang Road, Chengdu 610064 (China); Chaboche, Jean-Louis [ONERA, DMSM, 29 avenue de la Division Lecerc, F-92320 Chatillon (France); Wang, Qing Yuan [Sichuan University, School of Aeronautics and Astronautics, No. 29 Jiuyanqiao Wangjiang Road, Chengdu 610064 (China); Wagner, Danièle; Bathias, Claude [Université ParisOuest Nanterre La Défense (France)

2014-01-01

Carbon–manganese steel A48 (French standard) is used in steam generator pipes of nuclear reactor pressure vessels at high temperatures (about 200 °C). The steel is sensitive to dynamic strain aging in monotonic tensile test and low cycle fatigue test at certain temperature range and strain rate. Its isotropic hardening behavior observed from experiments has a hardening, softening and hardening evolution with the effect of dynamic strain aging. The isotropic hardening model is improved by coupling the dislocation and dynamic strain aging theory to describe the behavior of A48 at 200 °C.

INFLUENCE OF LONG LASTING FREEZING TO BAKING QUALITY

Directory of Open Access Journals (Sweden)

Jana Šmitalová

2013-12-01

Full Text Available Foodstuff adapted by freezing is able to use for final setting immediately and its important contribution is sparing of working action and time connected to their next setting in our households or in catering corporations. In frame of this topic some baking experiment were realized with application of the main component – smooth wheat flour T 650 and the raw yeasting. It was monitored the baking quality of loafs made of fresh dough and loafs made of dough which was frozen one, two, three, four, five, six and nine months in -18°C. The biggest decline of the quality of bread made from frozen dough was monitored right after the first month. Decline of its size was 19.0%. Strong decline of size was monitored after five months (18.1% and after six months of storage in freezer (23.8%. Decline of baking quality during storage was mainly caused by declining activity of yeasts and by the loss of their yeasty ability. These conditions cased gradual decline of the solidity of the dough.

Skin hardening effect in patients with polymorphic light eruption: comparison of UVB hardening in hospital with a novel home UV-hardening device.

Science.gov (United States)

Franken, S M; Genders, R E; de Gruijl, F R; Rustemeyer, T; Pavel, S

2013-01-01

An effective prophylactic treatment of patients with polymorphic light eruption (PLE) consists of repeated low, gradually increasing exposures to UVB radiation. This so-called UV(B) hardening induces better tolerance of the skin to sunlight. SunshowerMedical company (Amsterdam) has developed an UV (B) source that can be used during taking shower. The low UV fluence of this apparatus makes it an interesting device for UV hardening. In a group of PLE patients, we compared the effectiveness of the irradiation with SunshowerMedical at home with that of the UVB treatment in the hospital. The PLE patients were randomized for one of the treatments. The hospital treatment consisted of irradiations with broad-band UVB (Waldmann 85/UV21 lamps) twice a week during 6 weeks. The home UV-device was used each day with the maximal irradiation time of 6 min. The outcome assessment was based on the information obtained from patients' dermatological quality of life (DLQI) questionnaires, the ability of both phototherapies to reduce the provocation reaction and from the patients' evaluation of the long-term benefits of their phototherapies. Sixteen patients completed treatment with SunshowerMedical and thirteen completed treatment in hospital. Both types of phototherapy were effective. There was a highly significant improvement in DLQI with either treatment. In most cases, the hardening reduced or even completely suppressed clinical UV provocation of PLE. The patients using SunshowerMedical at home were, however, much more content with the treatment procedure than the patients visiting the dermatological units. Both treatments were equally effective in the induction of skin tolerance to sunlight in PLE patients. However, the home treatment was much better accepted than the treatment in the hospital. © 2011 The Authors. Journal of the European Academy of Dermatology and Venereology © 2011 European Academy of Dermatology and Venereology.

FDA Food Code recommendations: how do popular US baking shows measure up?

Directory of Open Access Journals (Sweden)

Valerie Cadorett

2018-05-01

Full Text Available The purpose of this study was to determine if popular US baking shows follow the FDA Food Code recommendations and critical food safety principles. This cross-sectional study examined a convenience sample of 75 episodes from three popular baking shows. The three shows were about competitively baking cupcakes, competitively baking cakes, and baking in a popular local bakery. Twenty-five episodes from each show were viewed. Coding involved tallying how many times 17 FDA Food Code recommendations were or were not followed. On each show, bare hands frequently came in contact with ready-to-eat food. On a per-hour basis, this occurred 80, 155, and 176 times on shows 1-3, respectively. Hands were washed before cooking three times on the three shows and never for the recommended 20 seconds. On each show, many people touched food while wearing jewelry other than a plain wedding band, for an average of at least 7 people per hour on each show. Shows 1-3 had high rates of long-haired bakers not wearing hair restraints (11.14, 6.57, and 14.06 per hour, respectively. Shows 1 and 2 had high rates of running among the bakers (22.29 and 10.57 instances per hour, respectively. These popular baking shows do not demonstrate proper food safety techniques put forth by the FDA and do not contribute the reduction of foodborne illnesses through proper food handling.

An improved Armstrong-Frederick-Type Plasticity Model for Stable Cyclic Stress-Strain Responses Considering Nonproportional Hardening

Science.gov (United States)

Li, Jing; Zhang, Zhong-ping; Li, Chun-wang

2018-03-01

This paper modified an Armstrong-Frederick-type plasticity model for investigating the stable cyclic deformation behavior of metallic materials with different sensitivity to nonproportional loadings. In the modified model, the nonproportionality factor and nonproportional cyclic hardening coefficient coupled with the Jiang-Sehitoglu incremental plasticity model were used to estimate the stable stress-strain responses of the two materials (1045HR steel and 304 stainless steel) under various tension-torsion strain paths. A new equation was proposed to calculate the nonproportionality factor on the basis of the minimum normal strain range. Procedures to determine the minimum normal strain range were presented for general multiaxial loadings. Then, the modified model requires only the cyclic strain hardening exponent and cyclic strength coefficient to determine the material constants. It is convenient for predicting the stable stress-strain responses of materials in engineering application. Comparisons showed that the modified model can reflect the effect of nonproportional cyclic hardening well.

Influence of Microstructure and Process Conditions on Simultaneous Low-Temperature Surface Hardening and Bulk Precipitation Hardening of Nanoflex®

DEFF Research Database (Denmark)

Bottoli, Federico; Winther, Grethe; Christiansen, Thomas L.

2015-01-01

Precipitation hardening martensitic stainless steel Nanoflex was low-temperature nitrided or nitrocarburized. In these treatments, simultaneous hardening of the bulk, by precipitation hardening, and the surface by dissolving nitrogen/carbon can be obtained because the treatment temperatures...... and times for these essentially different hardening mechanisms are compatible. The effect of the processing history of the steel on the nitrided/nitrocarburized case was investigated by varying the amounts of austenite and martensite through variation of the degree of plastic deformation by tensile strain...... consisting of martensite results in the deepest nitrided case, while a shallow case develops on a microstructure consisting of austenite. For an initial microstructure consisting of both martensite and austenite a non-uniform case depth is achieved. Simultaneous bulk and surface hardening is only possible...

Devising Strain Hardening Models Using Kocks–Mecking Plots—A Comparison of Model Development for Titanium Aluminides and Case Hardening Steel

Directory of Open Access Journals (Sweden)

Markus Bambach

2016-08-01

Full Text Available The present study focuses on the development of strain hardening models taking into account the peculiarities of titanium aluminides. In comparison to steels, whose behavior has been studied extensively in the past, titanium aluminides possess a much larger initial work hardening rate, a sharp peak stress and pronounced softening. The work hardening behavior of a TNB-V4 (Ti–44.5Al–6.25Nb–0.8Mo–0.1B alloy is studied using isothermal hot compression tests conducted on a Gleeble 3500 simulator, and compared to the typical case hardening steel 25MoCrS4. The behavior is analyzed with the help of the Kocks-Mecking plots. In contrast to steel the TNB-V4 alloy shows a non-linear course of θ (i.e., no stage-III hardening initially and exhibits neither a plateau (stage IV hardening nor an inflection point at all deformation conditions. The present paper describes the development and application of a methodology for the design of strain hardening models for the TNB-V4 alloy and the 25CrMoS4 steel by taking the course of the Kocks-Mecking plots into account. Both models use different approaches for the hardening and softening mechanisms and accurately predict the flow stress over a wide range of deformation conditions. The methodology may hence assist in further developments of more sophisticated physically-based strain hardening models for TiAl-alloys.

Hydrogen embrittlement susceptibility of laser-hardened 4140 steel

Energy Technology Data Exchange (ETDEWEB)

Tsay, L.W.; Lin, Z.W. [Nat. Taiwan Ocean Univ., Keelung (Taiwan). Inst. of Mater. Eng.; Shiue, R.K. [Institute of Materials Sciences and Engineering, National Dong Hwa University, Hualien, Taiwan (Taiwan); Chen, C. [Institute of Materials Sciences and Engineering, National Taiwan University, Taipei, Taiwan (Taiwan)

2000-10-15

Slow strain rate tensile (SSRT) tests were performed to investigate the susceptibility to hydrogen embrittlement of laser-hardened AISI 4140 specimens in air, gaseous hydrogen and saturated H{sub 2}S solution. Experimental results indicated that round bar specimens with two parallel hardened bands on opposite sides along the loading axis (i.e. the PH specimens), exhibited a huge reduction in tensile ductility for all test environments. While circular-hardened (CH) specimens with 1 mm hardened depth and 6 mm wide within the gauge length were resistant to gaseous hydrogen embrittlement. However, fully hardened CH specimens became susceptible to hydrogen embrittlement for testing in air at a lower strain rate. The strength of CH specimens increased with decreasing the depth of hardened zones in a saturated H{sub 2}S solution. The premature failure of hardened zones in a susceptible environment caused the formation of brittle intergranular fracture and the decrease in tensile ductility. (orig.)

The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat Bread.

Science.gov (United States)

Nivelle, Mieke A; Bosmans, Geertrui M; Delcour, Jan A

2017-11-22

The impact of parbaking on the quality and shelf life of large tin bread baked from 270 g of wheat flour was investigated using a proton nuclear magnetic resonance method combined with techniques that measure at different length scales. With increasing partial baking time, the resilience of fresh partially baked crumb increased because of its more extended amylose and gluten networks. During subsequent storage, the crumb became more firm due to an increased extent of amylopectin retrogradation and moisture redistribution. Although only amylopectin retrogradation was reversed during final baking, a fresh fully baked (FB) bread with reversed crumb softness was obtained. Furthermore, the rate of crumb firming during final storage of FB bread was not higher than that of conventionally baked bread. This was attributed to the high crumb to crust ratio of large tin bread which caused the crumb moisture content to remain sufficiently high despite nonreversible moisture redistribution during intermediate storage.

The effect of baking soda/hydrogen peroxide dentifrice (Mentadent) and a 0.12 percent chlorhexidine gluconate mouthrinse (Peridex) in reducing gingival bleeding.

Science.gov (United States)

Taller, S H

1993-01-01

The purpose of this study was to determine the effectiveness of a baking soda/hydrogen peroxide dentifrice, Mentadent, and a 0.12 percent chlorhexidine gluconate mouthrinse, Peridex, in reducing gingival bleeding. Forty subjects were divided into three groups; the baking soda group, the chlorhexidine group and the control group. All groups received oral hygiene instruction and brushed and flossed three times per day. Bleeding point scores were evaluated at baseline and at five weeks. The baking soda/hydrogen peroxide group used the supplied dentifrice as their sole toothpaste. The 0.12 percent chlorhexidine group used the mouthrinse twice per day. The control group performed oral hygiene as instructed. At five weeks, the 0.12 percent chlorhexidine mouthrinse significantly reduced gingival bleeding. The dentifrice and control groups revealed no statistically significant reductions. The results indicate that the 0.12 percent chlorhexidine mouthrinse is useful in improving oral health, whereas the baking soda/hydrogen peroxide dentifrice offered no advantages to conventional oral hygiene.

Baking Arithmetic and Error Analyses for PEFP Fundamental Power Couplers

International Nuclear Information System (INIS)

Zhang, Liping; An, Sun; Tang, Yazhe; Cho, Yong Sub

2009-01-01

The Proton Engineering Frontier Project (PEFP) is considering developing and using SRF technology to accelerate a proton beam at 700 MHz in its present project and its extended project (PEP). The first section of the PEFP SRF linac (SCL) is composed of low-beta cryomodules. Each cryomodule has three 5-cell cavities and each cavity has one fundamental power coupler (FPC). Before the high power RF processing, each FPC needs to be baked out for 24 hours at 200 degrees Celsius ( .deg. C). The whole control system is described in reference, in this system, the temperature in the baking-box need to be changed according to three straight lines with different slope. This paper described how we can make the temperature of the baking-box changed according to the required values

Baking Arithmetic and Error Analyses for PEFP Fundamental Power Couplers

Energy Technology Data Exchange (ETDEWEB)

Zhang, Liping; An, Sun; Tang, Yazhe; Cho, Yong Sub [Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of)

2009-05-15

The Proton Engineering Frontier Project (PEFP) is considering developing and using SRF technology to accelerate a proton beam at 700 MHz in its present project and its extended project (PEP). The first section of the PEFP SRF linac (SCL) is composed of low-beta cryomodules. Each cryomodule has three 5-cell cavities and each cavity has one fundamental power coupler (FPC). Before the high power RF processing, each FPC needs to be baked out for 24 hours at 200 degrees Celsius ( .deg. C). The whole control system is described in reference, in this system, the temperature in the baking-box need to be changed according to three straight lines with different slope. This paper described how we can make the temperature of the baking-box changed according to the required values.

Challenges in hardening technologies using shallow-trench isolation

International Nuclear Information System (INIS)

Shaneyfelt, M.R.; Dodd, P.E.; Draper, B.L.; Flores, R.S.

1998-02-01

Challenges related to radiation hardening CMOS technologies with shallow-trench isolation are explored. Results show that trench hardening can be more difficult than simply replacing the trench isolation oxide with a hardened field oxide

Baking properties and biochemical composition of wheat flour with bran and shorts.

Science.gov (United States)

Kaprelyants, Leonid; Fedosov, Sergey; Zhygunov, Dmytro

2013-11-01

Bran, being a by-product of grain grinding, is characterised by a high biological value and is thus widely used in food production. In this study, different streams of bran and shorts from the wheat graded milling process were incorporated into wheat flour at levels of 5, 11, 17 and 23% (w/w) to investigate their influence on the nutritional and baking properties of flour. Bran and shorts streams improved the baking properties of flour blends. The best result in the case of graded flour blends with different bran products was obtained at the 95:5 ratio. The products containing peripheral parts of grain had higher proteolytic enzyme and superoxide dismutase activities and lower trypsin inhibitor content and β-amylase activity compared with graded flour. Streams of wheat milled fractions including peripheral parts of grain increase the content of bioactive substances and dietary fibre in blends with wheat graded flour. © 2013 Society of Chemical Industry.

Influences of pretreatment and hard baking on the mechanical reliability of SU-8 microstructures

International Nuclear Information System (INIS)

Morikaku, Toshiyuki; Kaibara, Yoshinori; Inoue, Shozo; Namazu, Takahiro; Inoue, Masatoshi; Miura, Takuya; Suzuki, Takaaki; Oohira, Fumikazu

2013-01-01

In this paper, the influences of pretreatment and hard baking on the mechanical characteristics of SU-8 microstructures are described. Four types of samples with different combinations of O 2 plasma ashing, primer coating and hard baking were prepared for shear strength tests and uniaxial tensile tests. Specially developed shear test equipment was used to experimentally measure the shear adhesion strength of SU-8 micro posts on a glass substrate. The adhesiveness was strengthened by hard baking at 200 °C for 60 min, whereas other pretreatment processes hardly affected the strength. The pretreatment and hard baking effects on the adhesive strength were compared with those on the fracture strength measured by uniaxial tensile testing. There were no influences of O 2 plasma ashing on both the strengths, and primer coating affected only tensile strength. The primer coating effect as well as the hard baking effect on stress relaxation phenomena in uniaxial tension was observed as well. Fourier transform infrared spectroscopy demonstrated that surface degradation and epoxide-ring opening polymerization would have given rise to the primer coating effect and the hard baking effect on the mechanical characteristics, respectively. (paper)

Influences of pretreatment and hard baking on the mechanical reliability of SU-8 microstructures

Science.gov (United States)

Morikaku, Toshiyuki; Kaibara, Yoshinori; Inoue, Masatoshi; Miura, Takuya; Suzuki, Takaaki; Oohira, Fumikazu; Inoue, Shozo; Namazu, Takahiro

2013-10-01

In this paper, the influences of pretreatment and hard baking on the mechanical characteristics of SU-8 microstructures are described. Four types of samples with different combinations of O2 plasma ashing, primer coating and hard baking were prepared for shear strength tests and uniaxial tensile tests. Specially developed shear test equipment was used to experimentally measure the shear adhesion strength of SU-8 micro posts on a glass substrate. The adhesiveness was strengthened by hard baking at 200 °C for 60 min, whereas other pretreatment processes hardly affected the strength. The pretreatment and hard baking effects on the adhesive strength were compared with those on the fracture strength measured by uniaxial tensile testing. There were no influences of O2 plasma ashing on both the strengths, and primer coating affected only tensile strength. The primer coating effect as well as the hard baking effect on stress relaxation phenomena in uniaxial tension was observed as well. Fourier transform infrared spectroscopy demonstrated that surface degradation and epoxide-ring opening polymerization would have given rise to the primer coating effect and the hard baking effect on the mechanical characteristics, respectively.

Baking reduces prostaglandin, resolvin, and hydroxy-fatty acid content of farm-raised Atlantic salmon (Salmo salar).

Science.gov (United States)

Raatz, Susan K; Golovko, Mikhail Y; Brose, Stephen A; Rosenberger, Thad A; Burr, Gary S; Wolters, William R; Picklo, Matthew J

2011-10-26

The consumption of seafood enriched in n-3 polyunsaturated fatty acids (PUFA) is associated with a decreased risk of cardiovascular disease. Several n-3 oxidation products from eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (22:6n-3) have known protective effects in the vasculature. It is not known whether the consumption of cooked seafood enriched in n-3 PUFA causes appreciable consumption of lipid oxidation products. We tested the hypothesis that baking Atlantic salmon (Salmo salar) increases the level of n-3 and n-6 PUFA oxidation products over raw salmon. We measured the contents of several monohydroxy-fatty acids (MHFA), prostanoids, and resolvins. Our data demonstrate that baking did not change the overall total levels of MHFA. However, baking resulted in selective regioisomeric loss of hydroxy fatty acids from arachidonic acid (20:4n-6) and EPA, while significantly increasing hydroxyl-linoleic acid levels. The contents of prostanoids and resolvins were reduced several-fold with baking. The inclusion of a coating on the salmon prior to baking reduced the loss of some MHFA but had no effect on prostanoid losses incurred by baking. Baking did not decrease n-3 PUFA contents, indicating that baking of salmon is an acceptable means of preparation that does not alter the potential health benefits of high n-3 seafood consumption. The extent to which the levels of MHFA, prostanoids, and resolvins in the raw or baked fish have physiologic consequence for humans needs to be determined.

Radiation hardened COTS-based 32-bit microprocessor

International Nuclear Information System (INIS)

Haddad, N.; Brown, R.; Cronauer, T.; Phan, H.

1999-01-01

A high performance radiation hardened 32-bit RISC microprocessor based upon a commercial single chip CPU has been developed. This paper presents the features of radiation hardened microprocessor, the methods used to radiation harden this device, the results of radiation testing, and shows that the RAD6000 is well-suited for the vast majority of space applications. (authors)

Degradation of the Alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking.

Science.gov (United States)

Siegel, David; Feist, Michael; Proske, Matthias; Koch, Matthias; Nehls, Irene

2010-09-08

The stability of the Alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking was investigated by model experiments using a spiked wholemeal wheat flour matrix. For alternariol and alternariol monomethyl ether, but not for altenuene, degradation products, formed through a sequence of hydrolysis and decarboxylation, could be identified in pilot studies. The simultaneous quantification of alternariol, alternariol monomethyl ether, altenuene, and the degradation products was achieved by a newly developed high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) multimethod. The obtained quantitative data indicate that the Alternaria mycotoxins are barely degraded during wet baking, while significant degradation occurs upon dry baking, with the stability decreasing in the order alternariol monomethyl ether>alternariol>altenuene. The novel degradation products could be detected after the wet baking of flour spiked with alternariol and in a sample survey of 24 commercial cereal based baking products.

Micro-Sugar-Snap and -Wire-Cut Cookie Baking with Trans- and Zero-Trans-Fat Shortenings

Science.gov (United States)

The effect of trans- and zero-trans-fat shortenings on cookie-baking performance was evaluated, using the two AACC micro-cookie-baking methods. Regardless of fat type, sugar-snap cookies made with a given flour were larger in diameter, smaller in height, and greater in weight loss during baking tha...

On residual gas analysis during high temperature baking of graphite tiles

International Nuclear Information System (INIS)

Prakash, A A; Chaudhuri, P; Khirwadkar, S; Reddy, D Chenna; Saxena, Y C; Chauhan, N; Raole, P M

2008-01-01

Steady-state Super-conducting Tokamak-1 (SST-1) is a medium size tokamak with major radius of 1.1 m and minor radius of 0.20 m. It is designed for plasma discharge duration of 1000 seconds to obtain fully steady-state plasma operation. Plasma Facing Components (PFC), consisting of divertors, passive stabilizers, baffles and poloidal limiters are also designed to be UHV compatible for steady state operation. All PFC are made up of graphite tiles mechanically attached to the copper alloy substrate. Graphite is one of the preferred first wall armour material in present day tokamaks. High thermal shock resistance and low atomic number of carbon are the most important properties of graphite for this application. High temperature vacuum baking of graphite tiles is the standard process to remove the impurities. Residual Gas Analyzer (RGA) has been used for qualitative and quantitative measurements of released gases from graphite tiles during baking. Surface Analysis of graphite tiles has also been done before and after baking. This paper describes the residual gas analysis during baking and surface analysis of graphite tiles

On residual gas analysis during high temperature baking of graphite tiles

Energy Technology Data Exchange (ETDEWEB)

Prakash, A A; Chaudhuri, P; Khirwadkar, S; Reddy, D Chenna; Saxena, Y C [Institute for Plasma Research, Bhat, Gandhinagar - 382 428 (India); Chauhan, N; Raole, P M [Facilitation Center for Industrial Plasma Technologies, IPR, Gandhinagar (India)], E-mail: arun@ipr.res.in

2008-05-01

Steady-state Super-conducting Tokamak-1 (SST-1) is a medium size tokamak with major radius of 1.1 m and minor radius of 0.20 m. It is designed for plasma discharge duration of 1000 seconds to obtain fully steady-state plasma operation. Plasma Facing Components (PFC), consisting of divertors, passive stabilizers, baffles and poloidal limiters are also designed to be UHV compatible for steady state operation. All PFC are made up of graphite tiles mechanically attached to the copper alloy substrate. Graphite is one of the preferred first wall armour material in present day tokamaks. High thermal shock resistance and low atomic number of carbon are the most important properties of graphite for this application. High temperature vacuum baking of graphite tiles is the standard process to remove the impurities. Residual Gas Analyzer (RGA) has been used for qualitative and quantitative measurements of released gases from graphite tiles during baking. Surface Analysis of graphite tiles has also been done before and after baking. This paper describes the residual gas analysis during baking and surface analysis of graphite tiles.

1.7.2. The hydrochloric acid decomposition of pre-baked kaolin clays and siallites

International Nuclear Information System (INIS)

Mirsaidov, U.M.; Mirzoev, D.Kh.; Boboev, Kh.E.

2016-01-01

Present article of book is devoted to hydrochloric acid decomposition of pre-baked kaolin clays and siallites. The chemical composition of kaolin clays and siallites was determined. The influence of temperature, process duration, acid concentration on hydrochloric acid decomposition of pre-baked kaolin clays and siallites was studied. The optimal conditions of hydrochloric acid decomposition of pre-baked kaolin clays and siallites were determined.

From Baking a Cake to Solving the Schrodinger Equation

OpenAIRE

Olszewski, Edward A.

2005-01-01

The primary emphasis of this study has been to explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. Restricting our consideration to the genoise, one of the basic cakes of classic French cuisine, we have obtained a semi-empirical formula for its baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The formula, which is based on the Diffusion e...

Radiation-hardened I2L 8*8 multiplier circuit

International Nuclear Information System (INIS)

Doyle, B.R.; Kreps, S.A.; Van Vonno, N.W.; Lake, G.W.

1979-01-01

Development of improved Substrate Fed I 2 L (SFL) processing has been combined with geometry and fanout constraints to design a radiation hardened LSI 8.8 Multiplier. This study describes details of the process and circuit design and gives resultant electrical and radiation test performance

Use of olive leaf extract to reduce lipid oxidation of baked snacks.

Science.gov (United States)

Difonzo, Graziana; Pasqualone, Antonella; Silletti, Roccangelo; Cosmai, Lucrezia; Summo, Carmine; Paradiso, Vito M; Caponio, Francesco

2018-06-01

Olive leaves are a waste of the olive oil processing industry and represent a good source of phenolic compounds. The aim of this work was to assess the influence of olive leaf extract (OLE) on lipid oxidation of baked snacks, like breadsticks, made with wheat flour, extra virgin olive oil (EVO), white wine, and salt. Two EVOs having different peroxide value and antioxidant profile (total phenol content, tocopherols, carotenoids, and antioxidant activity) were considered. The snacks were subjected to oven test or stored in the usual conditions of retailer shelves. The obtained data highlighted that EVO plays a key role both for the quality and for the shelf-life of baked snacks and the use of OLE is recommended especially when baked snacks are produced with low quality EVO which therefore does not have a good content of natural antioxidants. The OLE addition significantly reduced the forced oxidative degradation during oven test, as evidenced by a decrease of 27% in oxidation-related volatile compounds and of 42% in triacylglycerol oligopolymers compared to control snacks (CTR) without OLE. Moreover, OLE effectively acted also in normal storage conditions, improving sensory data, induction times, antioxidant activity, and volatile compounds compared to CTR (i.e. hexanal 165.49 vs 38.31 μg g -1 in OLE-added). The amount of oxidation-related volatile compounds showed an opposite trend with the quality level of oil used. Copyright © 2018 Elsevier Ltd. All rights reserved.

The paint-bake response of three Al-Mg-Zn alloys

International Nuclear Information System (INIS)

Balderach, Dustin C.; Hamilton, Jennifer A.; Leung, Emma; Cristina Tejeda, M.; Qiao Jun; Taleff, Eric M.

2003-01-01

The aging behaviors of three Al-Mg-Zn alloys have been investigated under conditions similar to the paint-bake cycle currently used in automotive manufacturing. The three alloys contain Mg in atomic concentrations from one to two times those of Zn. Natural aging at 25 deg. C after solutionizing is found to produce a linear increase in hardness with logarithmic time for times of up to 1 year. Hardnesses in naturally and artificially aged conditions are found to increase with Mg content. Artificial aging at 175 deg. C for 30 min, which simulates the automotive paint-bake cycle, produces increases in hardness of 15-36% over the solution-treated conditions. Peak hardness from artificial aging at 175 deg. C is produced in all alloys after approximately 8 h. Natural aging for 10 days prior to artificial aging at 175 deg. C does not produce significant changes in hardness compared with artificial aging alone. Natural aging for 1 year after simulated paint-bake aging increases hardnesses by 41-78% over those after simulated paint-bake aging alone. The precipitation strengthening mechanism in these alloys is consistent with η' formation. Increases in hardness and strength with increasing Mg content are consistent with increased solid-solution strengthening, which is retained even after artificial aging

Numerical and experimental characterization of a batch bread baking oven

International Nuclear Information System (INIS)

Ploteau, J.P.; Nicolas, V.; Glouannec, P.

2012-01-01

This study deals with the thermal characterization of an electrical static oven used for bread baking. The heating is provided by natural convection, infrared radiation and conduction with a cement slab. The paper describes a methodology to apprehend the heat flux which is applied to the products during baking. The oven was experimentally investigated and a finite element numerical model is established. The monitoring of temperatures at various points in the installation and of electrical power is carried out. Then, to characterize thermal exchanges around the bread during curing, thermal responses of a cylindrical sample is also measured. The numerical model made it possible to calculate the heat flux exchanges with the product, while separating the contributions of convection and radiation. The comparison of simulated responses with experimental data shows the relevance of the model. - Highlights: ► This study concerns the thermal characterization of an electric static oven used for bread baking. ► An original, experimental and numerical approach of thermal problem is proposed. ► Contributions by radiation and convection are separated. ► The goal is to provide boundary conditions for numerical models of bread baking. ► Results are encouraging to optimize energy consumption in industrial oven.

A comparison of UV cross-linking and vacuum baking for nucleic acid immobilization and retention

International Nuclear Information System (INIS)

Nierzwicki-Bauer, S.A.; Gebhardt, J.S.; Linkkila, L.; Walsh, K.

1990-01-01

The effectiveness of UV cross-linking and in vacuo baking for the immobilization and retention of DNA to various solid supports was investigated. Optimal immobilization treatments for supported and unsupported nitrocellulose and nylon membranes were: UV cross-linking at 254 nm with an exposure of 120 milliJoules/cm 2 , or baking in vacuo for two hours at 80 degrees C. UV-immobilized nitrocellulose-based membranes showed no increase in sensitivity when compared to baked membranes. An increase in sensitivity was observed for UV-immobilized nylon membranes as compared with baked nylon membranes in some instances, although this varied within lots of the membranes tested. Repeated strippings and heterologous reprobings resulted in loss of target DNA from UV-immobilized nylon membranes as compared to baked nylon membranes. Loss of target DNA from UV-immobilized nitrocellulose-based membranes due to repeated strippings and reprobings was even more pronounced. In vacuo baking of supported and unsupported nitrocellulose and nylon membranes was more effective for immobilization, and more importantly, for retention of target DNA through many reprobings of the same blot

Baking effect on Niobium superconducting RF cavities and its physical interpretation

Energy Technology Data Exchange (ETDEWEB)

Saito, K. [High Energy Accelerator Research Organization, Tsukuba, Ibaraki (Japan); Kneisel, P. [Thomas Jefferson Accelerator Facility, VA, (United States)

2000-07-01

Recently a very surprising phenomenon has been discovered at JLab and Saclay with chemically polished niobium cavities, which the baking during vacuum evacuation has benefits to improve the cavity performance: high Q and high gradient. We have confirmed the same effect on the electropolished niobium cavities. We have analyzed the temperature dependence of the surface resistance in order to understand this effect in the frame or BCS theory. In this paper these results will be presented. (author)

The effect of oxygen on the release of tritium during baking of TFTR D-T tiles

International Nuclear Information System (INIS)

Shu, W.M.; Gentile, C.A.; Skinner, C.H.; Langish, S.; Nishi, M.F.

2002-01-01

A series of tests involving 10 h baking under the current ITER design conditions (240 deg. C with 933 Pa O 2 ) was performed using a cube of a carbon fiber composite tile that had been used in Tokamak Fusion Test Reactor (TFTR) during its deuterium-tritium burning operation. The removal rate of the codeposits was about 3 μm/h near the surface and 0.9 μm/h in the deeper region. Total amount of tritium released from the cube during 10 h baking was 202 MBq, while remaining tritium in the cube after baking was 403 MBq. Thus 10 h baking at 240 deg. C with 933 Pa O 2 removed 1/3 of tritium from the cube. After 10 h baking, the tritium concentration on the cube surface also dropped by about 1/3. In addition, some tritium was released from another cube of the tile during baking at 240 deg. C in pure Ar, and a rapid increase of tritium release was observed when the purging gas was shifted from pure Ar to Ar-1%O 2 . When a whole TFTR tile was baked in air at 350 deg. C for 1 h and then at 500 deg. C for 1 h, the ratios of tritium released were 53 and 47%, respectively. Oxygen reacted with carbon to produce carbon monoxide during baking in air

Laser Surface Hardening of Groove Edges

Science.gov (United States)

Hussain, A.; Hamdani, A. H.; Akhter, R.; Aslam, M.

2013-06-01

Surface hardening of groove-edges made of 3Cr13 Stainless Steel has been carried out using 500 W CO2 laser with a rectangular beam of 2.5×3 mm2. The processing speed was varied from 150-500 mm/min. It was seen that the hardened depth increases with increase in laser interaction time. A maximum hardened depth of around 1mm was achieved. The microhardness of the transformed zone was 2.5 times the hardness of base metal. The XRD's and microstructural analysis were also reported.

Improvement of stress tolerance and leavening ability under multiple baking-associated stress conditions by overexpression of the SNR84 gene in baker's yeast.

Science.gov (United States)

Lin, Xue; Zhang, Cui-Ying; Bai, Xiao-Wen; Feng, Bing; Xiao, Dong-Guang

2015-03-16

During the bread-making process, industrial baker's yeast cells are exposed to multiple baking-associated stresses, such as elevated high-temperature, high-sucrose and freeze-thaw stresses. There is a high demand for baker's yeast strains that could withstand these stresses with high leavening ability. The SNR84 gene encodes H/ACA snoRNA (small nucleolar RNA), which is known to be involved in pseudouridylation of the large subunit rRNA. However, the function of the SNR84 gene in baker's yeast coping with baking-associated stresses remains unclear. In this study, we explored the effect of SNR84 overexpression on baker's yeast which was exposed to high-temperature, high-sucrose and freeze-thaw stresses. These results suggest that overexpression of the SNR84 gene conferred tolerance of baker's yeast cells to high-temperature, high-sucrose and freeze-thaw stresses and enhanced their leavening ability in high-sucrose and freeze-thaw dough. These findings could provide a valuable insight for breeding of novel stress-resistant baker's yeast strains that are useful for baking. Copyright © 2015 Elsevier B.V. All rights reserved.

Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

Science.gov (United States)

Palazoğlu, T Koray; Savran, Derya; Gökmen, Vural

2010-01-01

The effect of cooking method (baking compared with frying) on acrylamide level of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, and 190 degrees C using potato slices with a thickness of 1.4 mm. Raw potatoes were analyzed for reducing sugars and asparagine. Surface and internal temperatures of potato slices were monitored during the experiments to better explain the results. Fried and baked chips were analyzed for acrylamide content using an LC-MS method. The results showed that acrylamide level of potato chips prepared by frying increased with frying temperature (19.6 ng/g at 170 degrees C, 39 ng/g at 180 degrees C, and 95 ng/g at 190 degrees C). In baking, however, the highest acrylamide level was observed in potato chips prepared at 170 degrees C (47.8 ng/g at 170 degrees C, 19.3 ng/g at 180 degrees C, and 29.7 ng/g at 190 degrees C). The results showed that baking at 170 degrees C more than doubled the acrylamide amount that formed upon frying at the same temperature, whereas at 180 and 190 degrees C, the acrylamide levels of chips prepared by baking were lower than their fried counterparts.

Saliva secretion difference before and after rinsing with baking soda on menopause women

Directory of Open Access Journals (Sweden)

Dewi Anggraeni

2007-03-01

Full Text Available Menopause women can experience a decrease in saliva secretion (decrease. To understand the clear picture about saliva secretion, the volume, flow rate, pH and viscosity were then measured. The aim of this research was to obtain a picture about the difference of saliva secretion before and after rinsing with baking soda on menopause women. The type of the research used was a laboratory quasi-experiment with comparative descriptive form. The technique used in this research is the survey method, and samples were taken using the multistage cluster random sampling method, and t-student statistical analysis. This research was conducted with the saliva collected with spitting method on 45 menopause women. The results show that the average volume, flow rate, pH and viscosity before rinsing with baking soda was 1.79 ml, 0.18 ml/minute, 7.40 and 0.81 mm2/second. The average volume, flow rate, pH and viscosity after rinsing with baking soda were 2.66 ml; 0.27 ml/minute; 8.67 and 0.78 mm2/second. Statistical analysis t-student on α = 0.05 shows volume changes, flow rate, pH and saliva viscosity before and after rinsing with baking soda was 0.873; 0.086; 1.273 and 0.037 respectively. The conclusion shows a significant difference between saliva secretion before and after rinsing with baking soda, and saliva secretion after rinsing with baking soda on menopause women.

Baked Pork Chops With Apple Cranberry Sauce

Science.gov (United States)

... bakedporkchopswithapplecranberrysauce.html Baked Pork Chops With Apple Cranberry Sauce To use the sharing features on this page, ... minutes Number of Servings: 4 A wonderful fruit sauce adds the perfect touch to these pork chops— ...

Numerical simulation on bake-out of the ITER diagnostic upper port plug

International Nuclear Information System (INIS)

Pak, S.; Pitcher, C.S.; Kalish, M.R.; Cheon, M.S.; Seon, C.R.; Lee, H.G.

2010-01-01

The diagnostic upper port plug in ITER is fixed to the upper port of the vacuum vessel as a cantilevered beam with bolts and forms a primary vacuum boundary. It needs to be baked out for outgassing before normal operation. This study calculated the required bake-out time and the transient thermal stress during baking for the diagnostic upper port plug. The calculation was done through numerical simulation. The analysis took into consideration the gradual temperature increase of working fluid. In order to look into the effect of radiation heat transfer from the upper port plug to the vacuum vessel port, the upper vacuum vessel port was included in this analysis.

[Baking method of Platycladi Cacumen Carbonisatum based on similarity of UPLC fingerprints].

Science.gov (United States)

Shan, Mingqiu; Chen, Chao; Yao, Xiaodong; Ding, Anwei

2010-09-01

To establish a baking method of Platycladi Cacumen Carbonisatum for providing a new idea to Carbonic Herbs' research. Samples were prepared in an oven for different time at different temperatures separately. Then the fingerprints of the samples were determined by UPLC. According to the standard fingerprint, the similarities of the samples' fingerprints were compared. The similarities of 3 samples, which were baked at 230 degrees C for 20 min, 30 min and at 240 degrees C for 20 min, were above 0.96. According to the similarities of the fingerprints and in view of the appearances, Platycladi Cacumen Carbonizing should be baked at 230 degrees C for 20 min.

Hardening Embrittlement and Non-Hardening Embrittlement of Welding-Heat-Affected Zones in a Cr-Mo Low Alloy Steel

Directory of Open Access Journals (Sweden)

Yu Zhao

2018-06-01

Full Text Available The embrittlement of heat affected zones (HAZs resulting from the welding of a P-doped 2.25Cr-1Mo steel was studied by the analysis of the fracture appearance transition temperatures (FATTs of the HAZs simulated under a heat input of 45 kJ/cm with different peak temperatures. The FATTs of the HAZs both with and without tempering increased with the rise of the peak temperature. However, the FATTs were apparently lower for the tempered HAZs. For the as-welded (untempered HAZs, the FATTs were mainly affected by residual stress, martensite/austenite (M/A islands, and bainite morphology. The observed embrittlement is a hardening embrittlement. On the other hand, the FATTs of the tempered HAZs were mainly affected by phosphorus grain boundary segregation, thereby causing a non-hardening embrittlement. The results demonstrate that the hardening embrittlement of the as-welded HAZs was more severe than the non-hardening embrittlement of the tempered HAZs. Consequently, a post-weld heat treatment should be carried out if possible so as to eliminate the hardening embrittlement.

Environmental benefits from RF post-baking drying

Energy Technology Data Exchange (ETDEWEB)

Saoud, A. [Southern California Edison Co., Los Angeles, CA (United States)

1992-12-31

A study was conducted to evaluate the use of industrial microwaves and their environmental benefits in the Los Angeles Basin. The objective of the project was to assess the use of radio frequency (RF) post baking dryers to reduce the emissions per pound of output from a biscuit manufacturer and to determine the net savings in fuel consumed. Emissions measurements and energy consumption measurements were made prior to modifications to have a baseline for data for comparison. Results showed that the bakery used 17% less fuel and productivity increased by 25% after installation of the RF units. It was estimated that NOx emissions would be reduced 15-20%. The addition of RF post baking dryers provided a significant reduction in the emission problem in Los Angeles. 1 fig.

Radiation-chemical hardening of phenol-formaldehyde oligomers

International Nuclear Information System (INIS)

Shlapatskaya, V.V.; Omel'chenko, S.I.

1978-01-01

Radiation-chemical hardening of phenol formaldehyde oligomers of the resol type has been studied in the presence of furfural and diallylphthalate diluents. The samples have been hardened on an electron accelerator at an electron energy of 1.0-1.1 MeV and a dose rate of 2-3 Mrad/s. The kinetics of hardening has been studied on the yield of gel fraction within the range of absorbed doses from 7 to 400 Mrad. Radiation-chemical hardening of the studied compositions is activated with sensitizers, namely, amines, metal chlorides, and heterocyclic derivatives of metals. Furfural and diallylphthalate compositions are suitable for forming glass-fibre plastic items by the wet method and coatings under the action of ionizing radiations

Natural gas for baking

Energy Technology Data Exchange (ETDEWEB)

Steub, G.

1983-11-01

German bakers account for about 11% of the total supply of energy required in the small-shop industry, consuming 13.3 billion kWH. The trade thus represents an attractive group of consumers for the energy supply industry. It is shown at what time of the day the peak requirement for energy occurs in bakeries and what baking ovens and firing systems have been developed for use in bakeries relying on gas as a source of heat.

The effect of oxygen on the release of tritium during baking of TFTR D-T tiles

Energy Technology Data Exchange (ETDEWEB)

Shu, W.M. E-mail: shu@tpl.tokai.jaeri.go.jp; Gentile, C.A.; Skinner, C.H.; Langish, S.; Nishi, M.F

2002-11-01

A series of tests involving 10 h baking under the current ITER design conditions (240 deg. C with 933 Pa O{sub 2}) was performed using a cube of a carbon fiber composite tile that had been used in Tokamak Fusion Test Reactor (TFTR) during its deuterium-tritium burning operation. The removal rate of the codeposits was about 3 {mu}m/h near the surface and 0.9 {mu}m/h in the deeper region. Total amount of tritium released from the cube during 10 h baking was 202 MBq, while remaining tritium in the cube after baking was 403 MBq. Thus 10 h baking at 240 deg. C with 933 Pa O{sub 2} removed 1/3 of tritium from the cube. After 10 h baking, the tritium concentration on the cube surface also dropped by about 1/3. In addition, some tritium was released from another cube of the tile during baking at 240 deg. C in pure Ar, and a rapid increase of tritium release was observed when the purging gas was shifted from pure Ar to Ar-1%O{sub 2}. When a whole TFTR tile was baked in air at 350 deg. C for 1 h and then at 500 deg. C for 1 h, the ratios of tritium released were 53 and 47%, respectively. Oxygen reacted with carbon to produce carbon monoxide during baking in air.

In vitro starch digestibility and expected glycemic index of pound cakes baked in two-cycle microwave-toaster and conventional oven.

Science.gov (United States)

García-zaragoza, Francisco J; Sánchez-Pardo, María E; Ortiz-Moreno, Alicia; Bello-Pérez, Luis A

2010-11-01

Bread baking technology has an important effect on starch digestibility measured as its predicted glycemic index tested in vitro. The aim of this work was to evaluate the changes in predicted glycemic index of pound cake baked in a two-cycle microwave toaster and a conventional oven. The glycemic index was calculated from hydrolysis index values by the Granfeldt method. Non-significant differences (P > 0.05) were found in hydrolysis index (60.67 ± 3.96 for the product baked in microwave oven and 65.94 ± 4.09 for the product baked in conventional oven) and predicted glycemic index content (60.5 for product baked in microwave oven and 65 for the product baked in conventional oven) in freshly-baked samples. Results clearly demonstrate that the baking pound cake conventional process could be replicated using a two-cycle multifunction microwave oven, reducing the traditional baking time. Further research is required in order to achieve pound cake crumb uniformity.

Radiation effects in semiconductors: technologies for hardened integrated circuits

International Nuclear Information System (INIS)

Charlot, J.M.

1983-09-01

Various technologies are used to manufacture integrated circuits for electronic systems. But for specific applications, including those with radiation environment, it is necessary to choose an appropriate technologie or to improve a specific one in order to reach a definite hardening level. The aim of this paper is to present the main effects induced by radiation (neutrons and gamma rays) into the basic semiconductor devices, to explain some physical degradation mechanisms and to propose solutions for hardened integrated circuit fabrication. The analysis involves essentially the monolithic structure of the integrated circuits and the isolation technology of active elements. In conclusion, the advantages of EPIC and SOS technologies are described and the potentialities of new technologies (GaAs and SOI) are presented

Radiation effects in semiconductors: technologies for hardened integrated circuits

International Nuclear Information System (INIS)

Charlot, J.M.

1984-01-01

Various technologies are used to manufacture integrated circuits for electronic systems. But for specific applications, including those with radiation environment, it is necessary to choose an appropriate technology or to improve a specific one in order to reach a definite hardening level. The aim of this paper is to present the main effects induced by radiation (neutrons and gamma rays) into the basic semiconductor devices, to explain some physical degradation mechanisms and to propose solutions for hardened integrated circuit fabrication. The analysis involves essentially the monolithic structure of the integrated circuits and the isolation technology of active elements. In conclusion, the advantages of EPIC and SOS technologies are described and the potentialities of new technologies (GaAs and SOI) are presented. (author)

Structural heredity influence upon principles of strain wave hardening

Science.gov (United States)

Kiricheck, A. V.; Barinov, S. V.; Yashin, A. V.

2017-02-01

It was established experimentally that by penetration of a strain wave through material hardened not only the technological modes of processing, but also a technological heredity - the direction of the fibers of the original macrostructure have an influence upon the diagram of microhardness. By penetration of the strain wave along fibers, the degree of hardening the material is less, however, a product is hardened throughout its entire section mainly along fibers. In the direction of the strain waves across fibers of the original structure of material, the degree of material hardening is much higher, the depth of the hardened layer with the degree of hardening not less than 50% makes at least 3 mm. It was found that under certain conditions the strain wave can completely change the original structure of the material. Thus, a heterogeneously hardened structure characterized by the interchange of harder and more viscous areas is formed, which is beneficial for assurance of high operational properties of material.

Thermomechanical properties of radiation hardened oligoesteracrylates

International Nuclear Information System (INIS)

Lomonosova, N.V.; Chikin, Yu.A.

1984-01-01

Thermomechanical properties of radiation hardened oligoesteracrylates are studied by the methods of isothermal heating and thermal mechanics. Films of dimethacrylate of ethylene glycol, triethylene glycol (TGM-3), tetraethylene glycol, tridecaethylene glycol and TGM-3 mixture with methyl methacrylate hardened by different doses (5-150 kGy) using Co 60 installation with a dose rate of 2x10 -3 kGy/s served as a subject of the research. During oligoesteracrylate hargening a space network is formed, chain sections between lattice points of which are in a stressed state. Maximum of deformation is observed at 210-220 deg C on thermomechanical curves of samples hardened by doses > 5 kGy, which form and intensity is dependent on an absorbed dose. Presence of a high-temperature maximum on diaqrams of isometric heating of spatially cross-linked oligoesteracrylates is discovered. High thermal stability of three-dimensional network of radiation hardened oligoesteracrylates provides satisfactory tensile properties (40% of initial strength) in sample testing an elevated temperatures (200-250 deg C)

Change in high field Q-slope by baking and anodizing

Energy Technology Data Exchange (ETDEWEB)

Eremeev, G. [LEPP, Cornell University, Ithaca, NY 14853 (United States); Padamsee, H. [LEPP, Cornell University, Ithaca, NY 14853 (United States)

2006-07-15

Low temperature RF performance of two niobium cavities that underwent different chemical treatments was measured after they were heat treated at 100 deg, C for 48 h. After heat treatment cavities were anodized in ammonia hydroxide solution for sequentially increasing voltage until baking effect was gone. The thickness of niobium finally consumed is estimated to be 20 nm. The results are discussed in view of one of the current models for the baking effect on the high field Q-slope.

Characterization of sponge cake baking in an instrumented pilot oven

OpenAIRE

Alain Sommier; Elisabeth Dumoulin; Imen Douiri; Christophe Chipeau

2012-01-01

The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C) leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specific...

Characterization of sponge cake baking in an instrumented pilot oven

Directory of Open Access Journals (Sweden)

Alain Sommier

2012-10-01

Full Text Available The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specifically for online measurement of weight loss, height variation and transient temperature profile and pressure in the product. This method was based on measuring heat fluxes (commercial sensors to account for differences in product expansion and colour. In addition, measurement of height with a camera was coupled to the product mass to calculate changes in density over time. Finally, combining this information with more traditional measurements gave a better understanding of heat and mass transfer phenomena occurring during baking.

Control of final moisture content of food products baked in continuous tunnel ovens

Science.gov (United States)

McFarlane, Ian

2006-02-01

There are well-known difficulties in making measurements of the moisture content of baked goods (such as bread, buns, biscuits, crackers and cake) during baking or at the oven exit; in this paper several sensing methods are discussed, but none of them are able to provide direct measurement with sufficient precision. An alternative is to use indirect inferential methods. Some of these methods involve dynamic modelling, with incorporation of thermal properties and using techniques familiar in computational fluid dynamics (CFD); a method of this class that has been used for the modelling of heat and mass transfer in one direction during baking is summarized, which may be extended to model transport of moisture within the product and also within the surrounding atmosphere. The concept of injecting heat during the baking process proportional to the calculated heat load on the oven has been implemented in a control scheme based on heat balance zone by zone through a continuous baking oven, taking advantage of the high latent heat of evaporation of water. Tests on biscuit production ovens are reported, with results that support a claim that the scheme gives more reproducible water distribution in the final product than conventional closed loop control of zone ambient temperatures, thus enabling water content to be held more closely within tolerance.

Metabolites and hormones are involved in the intraspecific variability of drought hardening in radiata pine.

Science.gov (United States)

De Diego, N; Saiz-Fernández, I; Rodríguez, J L; Pérez-Alfocea, P; Sampedro, M C; Barrio, R J; Lacuesta, M; Moncaleán, P

2015-09-01

Studies of metabolic and physiological bases of plant tolerance and hardening against drought are essential to improve genetic breeding programs, especially in productive species such as Pinus radiata. The exposure to different drought cycles is a highly effective tool that improves plant conditioning, but limited information is available about the mechanisms that modulate this process. To clarify this issue, six P. radiata breeds with well-known differences in drought tolerance were analyzed after two consecutive drought cycles. Survival rate, concentration of several metabolites such as free soluble amino acids and polyamines, and main plant hormones varied between them after drought hardening, while relative growth ratio and water potential at both predawn and dawn did not. Hardening induced a strong increase in total soluble amino acids in all breeds, accumulating mainly those implicated in the glutamate metabolism (GM), especially L-proline, in the most tolerant breeds. Other amino acids from GM such as γ-aminobutyric acid (GABA) and L-arginine (Arg) were also strongly increased. GABA pathway could improve the response against drought, whereas Arg acts as precursor for the synthesis of spermidine. This polyamine showed a positive relationship with the survival capacity, probably due to its role as antioxidant under stress conditions. Finally, drought hardening also induced changes in phytohormone content, showing each breed a different profile. Although all of them accumulated indole-3-acetic acid and jasmonic acid and reduced zeatin content in needles, significant differences were observed regarding abscisic acid, salicylic acid and mainly zeatin riboside. These results confirm that hardening is not only species-dependent but also an intraspecific processes controlled through metabolite changes. Copyright © 2015 Elsevier GmbH. All rights reserved.

Effect of low temperature baking on the RF properties of niobium superconducting cavities for particle accelerators

International Nuclear Information System (INIS)

Gianluigi Ciovati

2004-01-01

Radio-frequency superconducting (SRF) cavities are widely used to accelerate a charged particle beam in particle accelerators. The performance of SRF cavities made of bulk niobium has significantly improved over the last ten years and is approaching the theoretical limit for niobium. Nevertheless, RF tests of niobium cavities are still showing some ''anomalous'' losses that require a better understanding in order to reliably obtain better performance. These losses are characterized by a marked dependence of the surface resistance on the surface electromagnetic field and can be detected by measuring the quality factor of the resonator as a function of the peak surface field. A low temperature (100 C-150 C) ''in situ'' bake under ultra-high vacuum has been successfully applied as final preparation of niobium RF cavities by several laboratories over the last few years. The benefits reported consist mainly of an improvement of the cavity quality factor at low field and a recovery from ''anomalous'' losses (so-called ''Q-drop'') without field emission at higher field. A series of experiments with a CEBAF single-cell cavity have been carried out at Jefferson Lab to carefully investigate the effect of baking at progressively higher temperatures for a fixed time on all the relevant material parameters. Measurements of the cavity quality factor in the temperature range 1.37 K-280 K and resonant frequency shift between 6 K-9.3 K provide information about the surface resistance, energy gap, penetration depth and mean free path. The experimental data have been analyzed with the complete BCS theory of superconductivity. The hydrogen content of small niobium samples inserted in the cavity during its surface preparation was analyzed with Nuclear Reaction Analysis (NRA). The single-cell cavity has been tested at three different temperatures before and after baking to gain some insight on thermal conductivity and Kapitza resistance and the data are compared with different models

Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.

Science.gov (United States)

Bae, Woosung; Lee, Sung Ho; Yoo, Sang-Ho; Lee, Suyong

2014-08-01

A maltotetraose-producing enzyme (G4-amylase) was utilized to improve the baking performance of whole-grain wheat flour. Whole-grain bread dough prepared with G4-amylase showed reduced water absorption and increased development time, while the dough stability was not affected. Also, the G4-amylase-treated samples exhibited lower Mixolab torque values than the control upon heating and cooling. Rheological measurements showed the decreased ratio of Rmax /E and increased tan δ, clearly demonstrating that the viscous characteristics of whole-grain bread dough became dominant with increasing levels of G4-amylase. The use of G4-amylase produced whole-grain wheat breads with a variety of maltooligosaccharides, primarily maltotetraose that positively contributed to the bread volume (1.2-fold higher than the control). Moreover, G4-amylase delayed the crumb firming of whole-grain wheat bread during a 7-d storage period, showing that it can function as an antiretrogradation agent to enhance the quality attributes of whole-grain wheat bread. © 2014 Institute of Food Technologists®

Instabilities in power law gradient hardening materials

DEFF Research Database (Denmark)

Niordson, Christian Frithiof; Tvergaard, Viggo

2005-01-01

Tension and compression instabilities are investigated for specimens with dimensions in the micron range. A finite strain generalization of a higher order strain gradient plasticity theory is implemented in a finite element scheme capable of modeling power law hardening materials. Effects...... of gradient hardening are found to delay the onset of localization under plane strain tension, and significantly reduce strain gradients in the localized zone. For plane strain compression gradient hardening is found to increase the load-carrying capacity significantly....

Conditioning of the vacuum system of the TPS storage ring without baking in situ

International Nuclear Information System (INIS)

Chan, C.K.; Chang, C.C.; Shueh, C.; Yang, I.C.; Wu, L.H.; Chen, B.Y.; Cheng, C.M.; Huang, Y.T.; Chuang, J.Y.; Cheng, Y.T.; Hsiao, Y.M.; Sheng, Albert

2017-01-01

To shorten the machine downtime, a maintenance procedure without baking in situ has been developed and applied to maintain and to upgrade the vacuum system of the TPS storage ring. The data of photon-stimulated desorption (PSD) reveal no obvious discrepancy between baking and not baking the vacuum system in situ. A beam-conditioning dose of extent only 11.8 A h is required to recover quickly the dynamic pressure of an unbaked vacuum system to its pre-intervention value according to the TPS maintenance experience.

Conditioning of the vacuum system of the TPS storage ring without baking in situ

Energy Technology Data Exchange (ETDEWEB)

Chan, C.K., E-mail: ckchan@nsrrc.org.tw; Chang, C.C.; Shueh, C.; Yang, I.C.; Wu, L.H.; Chen, B.Y.; Cheng, C.M.; Huang, Y.T.; Chuang, J.Y.; Cheng, Y.T.; Hsiao, Y.M.; Sheng, Albert

2017-04-11

To shorten the machine downtime, a maintenance procedure without baking in situ has been developed and applied to maintain and to upgrade the vacuum system of the TPS storage ring. The data of photon-stimulated desorption (PSD) reveal no obvious discrepancy between baking and not baking the vacuum system in situ. A beam-conditioning dose of extent only 11.8 A h is required to recover quickly the dynamic pressure of an unbaked vacuum system to its pre-intervention value according to the TPS maintenance experience.

Conditioning of the vacuum system of the TPS storage ring without baking in situ

Science.gov (United States)

Chan, C. K.; Chang, C. C.; Shueh, C.; Yang, I. C.; Wu, L. H.; Chen, B. Y.; Cheng, C. M.; Huang, Y. T.; Chuang, J. Y.; Cheng, Y. T.; Hsiao, Y. M.; Sheng, Albert

2017-04-01

To shorten the machine downtime, a maintenance procedure without baking in situ has been developed and applied to maintain and to upgrade the vacuum system of the TPS storage ring. The data of photon-stimulated desorption (PSD) reveal no obvious discrepancy between baking and not baking the vacuum system in situ. A beam-conditioning dose of extent only 11.8 A h is required to recover quickly the dynamic pressure of an unbaked vacuum system to its pre-intervention value according to the TPS maintenance experience.

The impact of baking time and bread storage temperature on bread crumb properties.

Science.gov (United States)

Bosmans, Geertrui M; Lagrain, Bert; Fierens, Ellen; Delcour, Jan A

2013-12-15

Two baking times (9 and 24 min) and storage temperatures (4 and 25 °C) were used to explore the impact of heat exposure during bread baking and subsequent storage on amylopectin retrogradation, water mobility, and bread crumb firming. Shorter baking resulted in less retrogradation, a less extended starch network and smaller changes in crumb firmness and elasticity. A lower storage temperature resulted in faster retrogradation, a more rigid starch network with more water inclusion and larger changes in crumb firmness and elasticity. Crumb to crust moisture migration was lower for breads baked shorter and stored at lower temperature, resulting in better plasticized biopolymer networks in crumb. Network stiffening, therefore, contributed less to crumb firmness. A negative relation was found between proton mobilities of water and biopolymers in the crumb gel network and crumb firmness. The slope of this linear function was indicative for the strength of the starch network. Copyright © 2013 Elsevier Ltd. All rights reserved.

The microstructural origin of work hardening stages

DEFF Research Database (Denmark)

Hughes, D. A.; Hansen, N.

2018-01-01

The strain evolution of the flow stress and work hardening rate in stages III and IV is explored by utilizing a fully described deformation microstructure. Extensive measurements by transmission electron microscopy reveal a hierarchical subdivision of grains by low angle incidental dislocation...... addition of the classical Taylor and Hall-Petch formulations. Model predictions agree closely with experimental values of flow stress and work hardening rate in stages III and IV. Strong connections between the evolutionary stages of the deformation microstructure and work hardening rates create a new...... (modern) basis for the classic problem of work hardening in metals and alloys. These connections lead the way for the future development of ultra high strength ductile metals produced via plastic deformation.(c) 2018 Acta Materialia Inc. Published by Elsevier Ltd. All rights reserved....

Study on out-gassing by baking and glow discharge during wall conditioning of vacuum chamber

International Nuclear Information System (INIS)

Wang Zhiwen; Wei Weixing; Zhao Yuanqing; He Yanhe; Liao Yikui

2007-01-01

The model of out-gassing by baking and glow discharge cleaning (GDC) is set up. The properties of them are studied. Out-gassing by baking is from bulk and it obeys the diffusion equation. Out-gassing of glow discharge cleaning is mainly on surface, it is inducement out-gassing by sputtering. Thus the properties of out-gassing for baking and GDC on the HL-1M tokamak are analyzed. Some empirical formulas are given. (authors)

Radiation hardenable coating mixture

International Nuclear Information System (INIS)

Howard, D.D.

1977-01-01

This invention relates to coatings that harden under radiation and to their compositions. Specifically, this invention concerns unsaturated urethane resins polymerisable by addition and to compositions, hardening under the effect of radiation, containing these resins. These resins feature the presence of at least one unsaturated ethylenic terminal group of structure CH 2 =C and containing the product of the reaction of an organic isocyanate compound with at least two isocyanate groups and one polyester polyol with at least two hydroxyl groups, and one unsaturated monomer compound polymerisable by addition having a single active hydrogen group reacting with the isocyanate [fr

Microstructural characteristics and aging response of Zn-containing Al-Mg-Si-Cu alloy

Science.gov (United States)

Cai, Yuan-hua; Wang, Cong; Zhang, Ji-shan

2013-07-01

Al-Mg-Si-Cu alloys with and without Zn addition were fabricated by conventional ingot metallurgy method. The microstructures and properties were investigated using optical microscopy (OM), field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM), tensile test, hardness test, and electrical conductivity measurement. It is found that the as-cast Al-Mg-Si-Cu-Zn alloy is composed of coarse dendritic grains, long needle-like β/δ-AlFeSi white intermetallics, and Chinese script-like α-AlFeSi compounds. During high temperature homogenization treatment, only harmful needle-like β-AlFeSi phase undergoes fragmentation and spheroidizing at its tips, and the destructive needle-like δ-phase does not show any morphological and size changes. Phase transitions from β-AlFeSi to α-AlFeSi and from δ-AlFeSi to β-AlFeSi are also not found. Zn addition improves the aging hardening response during the former aging stage and postpones the peak-aged hardness to a long aging time. In T4 condition, Zn addition does not obviously increase the yield strength and decrease the elongation, but it markedly improves paint-bake hardening response during paint-bake cycle. The addition of 0.5wt% Zn can lead to an increment of 99 MPa in yield strength compared with the value of 69 MPa for the alloy without Zn after paint-bake cycle.

Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.

Science.gov (United States)

Kweon, Meera; Slade, Louise; Levine, Harry; Gannon, Diane

2014-01-01

The many differences between cookie- and cracker-baking are discussed and described in terms of the functionality, and functional requirements, of the major biscuit ingredients--flour and sugar. Both types of products are similar in their major ingredients, but different in their formulas and processes. One of the most important and consequential differences between traditional cracker and cookie formulas is sugar (i.e., sucrose) concentration: usually lower than 30% in a typical cracker formula and higher than 30% in a typical cookie formula. Gluten development is facilitated in lower-sugar cracker doughs during mixing and sheeting; this is a critical factor linked to baked-cracker quality. Therefore, soft wheat flours with greater gluten quality and strength are typically preferred for cracker production. In contrast, the concentrated aqueous sugar solutions existing in high-sugar cookie doughs generally act as an antiplasticizer, compared with water alone, so gluten development during dough mixing and starch gelatinization/pasting during baking are delayed or prevented in most cookie systems. Traditional cookies and crackers are low-moisture baked goods, which are desirably made from flours with low water absorption [low water-holding capacity (WHC)], and low levels of damaged starch and water-soluble pentosans (i.e., water-accessible arabinoxylans). Rheological (e.g., alveography) and baking tests are often used to evaluate flour quality for baked-goods applications, but the solvent retention capacity (SRC) method (AACC 56-11) is a better diagnostic tool for predicting the functional contribution of each individual flour functional component, as well as the overall functionality of flours for cookie- and/or cracker-baking.

The baking analysis for vacuum vessel and plasma facing components of the KSTAR tokamak

International Nuclear Information System (INIS)

Lee, K. H.; Woo, H. K.; Im, K. H.; Cho, S. Y.; Kim, J. B.

2000-01-01

The base pressure of vacuum vessel of the KSTAR (Korea Superconducting Tokamak Advanced Research) Tokamak is to be a ultra high vacuum, 10 -6 ∼10 -7 Pa, to produce clean plasma with low impurity containments. For this purpose, the KSTAR vacuum vessel and plasma facing components need to be baked up to at least 250 .deg. C, 350 .deg. C respectively, within 24 hours by hot nitrogen gas from a separate baking/cooling line system to remove impurities from the plasma-material interaction surfaces before plasma operation. Here by applying the implicit numerical method to the heat balance equations of the system, overall temperature distributions of the KSTAR vacuum vessel and plasma facing components are obtained during the whole baking process. The model for 2-dimensional baking analysis are segmented into 9 imaginary sectors corresponding to each plasma facing component and has up-down symmetry. Under the resulting combined loads including dead weight, baking gas pressure, vacuum pressure and thermal loads, thermal stresses in the vacuum vessel during bakeout are calculated by using the ANSYS code. It is found that the vacuum vessel and its supports are structurally rigid based on the thermal stress analyses

The baking analysis for vacuum vessel and plasma facing components of the KSTAR tokamak

Energy Technology Data Exchange (ETDEWEB)

Lee, K. H.; Woo, H. K. [Chungnam National Univ., Taejon (Korea, Republic of); Im, K. H.; Cho, S. Y. [korea Basic Science Institute, Taejon (Korea, Republic of); Kim, J. B. [Hyundai Heavy Industries Co., Ltd., Ulsan (Korea, Republic of)

2000-07-01

The base pressure of vacuum vessel of the KSTAR (Korea Superconducting Tokamak Advanced Research) Tokamak is to be a ultra high vacuum, 10{sup -6}{approx}10{sup -7}Pa, to produce clean plasma with low impurity containments. For this purpose, the KSTAR vacuum vessel and plasma facing components need to be baked up to at least 250 .deg. C, 350 .deg. C respectively, within 24 hours by hot nitrogen gas from a separate baking/cooling line system to remove impurities from the plasma-material interaction surfaces before plasma operation. Here by applying the implicit numerical method to the heat balance equations of the system, overall temperature distributions of the KSTAR vacuum vessel and plasma facing components are obtained during the whole baking process. The model for 2-dimensional baking analysis are segmented into 9 imaginary sectors corresponding to each plasma facing component and has up-down symmetry. Under the resulting combined loads including dead weight, baking gas pressure, vacuum pressure and thermal loads, thermal stresses in the vacuum vessel during bakeout are calculated by using the ANSYS code. It is found that the vacuum vessel and its supports are structurally rigid based on the thermal stress analyses.

Metabolic alkalosis secondary to baking soda treatment of a diaper rash.

Science.gov (United States)

Gonzalez, J; Hogg, R J

1981-06-01

A 4-month-old infant was seen with hypokalemic metabolic alkalosis that was associated with prior application of liberal amounts of sodium bicarbonate (baking soda) to a diaper rash. After exclusion of other etiologies of the infant's acid-base disturbance, a complete resolution occurred following discontinuation of the baking soda applications. This case report provides a reminder of the significant side effects that may result from the excessive use of a seemingly harmless household substance.

Recent developments in gluten-free bread baking approaches: a review

Directory of Open Access Journals (Sweden)

Kun WANG

Full Text Available Abstract Celiac disease (CD is one of the most common human intestinal malabsorption diseases. The only effective treatment for patients with CD is to follow a gluten-free (GF diet strictly. Nowadays, the increasing incidence of CD promotes worldwide interests for various desirable GF products. However, baking without gluten, the key ingredient for bread structure and quality, is a big challenge for all bakers and cereal researchers. Several approaches have been applied to understand and improve gluten-free bread (GFB elaboration and further studies are still required. The main focus of this review is to discuss the approaches for GFB improvements in recent 5 years, including the use of novel alternative flours, functional ingredients, processing aids, additives, innovative techniques, and their combinations.

Baking en Blender

OpenAIRE

Lobo Aránguez, Ángel

2017-01-01

El proyecto Baking en Blender engloba de forma práctica algunos de los aspectos más importantes y novedosos de las tecnologías existentes de creación de imágenes generadas por ordenador (CGI). El renderizado o generación de imágenes 3D por ordenador requiere equipos con una elevada potencia de cálculo así como un gran tiempo de representación en función del detalle de los modelos 3D que se van a generar a pesar de que el hardware de aceleración gráfica hace interactiva la representación en ti...

77 FR 67862 - Public Notice for Waiver of Aeronautical Land-Use Assurance; J. Douglas Bake Memorial Airport...

Science.gov (United States)

2012-11-14

... Aeronautical Land-Use Assurance; J. Douglas Bake Memorial Airport (OCQ) Oconto, WI AGENCY: Federal Aviation... No. 18) at the J. Douglas Bake Memorial Airport, Oconto, WI. Parcel No. 18 is located outside of the... property to be released at the J. Douglas Bake Memorial Airport in Oconto, Wisconsin: Part of Government...

Incorporation, integration and irrigation at the ancient Maya site of Baking Pot, Belize

Directory of Open Access Journals (Sweden)

James M. Conlon

1995-11-01

Full Text Available This paper provides an example of the use of corporate group analysis at the major ceremonial centre of Baking Pot, and uses comparative data from the site core of Baking Pot, other major centres in the upper Belize Valley, and various other sources throughout the Maya lowlands.

Fatigue hardening and softening studies on strain hardened 18-8 austenitic stainless steel

International Nuclear Information System (INIS)

Ramakrishna Prasad, C.; Vasudevan, R.

1976-01-01

Metals when subjected to fatigue harden or soften depending on their previous mechanical history. Annealed or mildly cold worked metals are known to harden while severely cold worked metals soften when subjected to fatigue loading. In the present work samples of austenitic 18-8 steel cold worked to 11% and 22% reduction in area were mounted in a vertical pulsator and fatigued in axial tension-compression. Clear cut effects were produced and it was noticed that these depended on the extent of cold work, the amplitude as well as the number of cycles of fatigue and mean stress if any. (orig.) [de

EFFECTS OF TEMPERATURE AND AIRFLOW ON VOLUME DEVELOPMENT DURING BAKING AND ITS INFLUENCE ON QUALITY OF CAKE

Directory of Open Access Journals (Sweden)

NURUL ATIQAH SANI

2014-06-01

Full Text Available Volume and texture of cake are among the important parameters in measuring the quality of cake. The processing conditions play important roles in producing cakes of good quality. Recent studies focused more on the formulation and the manipulation of baking temperature, humidity and time instead of airflow condition. The objective of this study was to evaluate the effects of baking temperature and airflow on the volume development of cake and final cake quality such as volume development, firmness, springiness and moisture content. The cake was baked at three different temperatures (160oC, 170oC, and 180oC, and two different airflow conditions. Baking time, height changes of batter, texture and moisture content of cake were compared to identify the differences or similarities on the final product as the process conditions varied. Results showed that, airflow has more significant effects towards the product quality compared to baking temperature especially on baking time which was 25.58 - 45.16%, and the rate of height changes which was 0.7 mm/min. However, different baking temperatures had more significant effects towards volume expansion which was 2.86 – 8.37% and the springiness of cake which was 3.44% compared to airflow conditions.

Dynamics of gas cell coalescence during baking expansion of leavened dough.

Science.gov (United States)

Miś, Antoni; Nawrocka, Agnieszka; Lamorski, Krzysztof; Dziki, Dariusz

2018-01-01

The investigation of the dynamics of gas cell coalescence, i.e. a phenomenon that deteriorates the homogeneity of the cellular structure of bread crumb, was carried out performing simultaneously measurements of the dough volume, pressure, and viscosity. It was demonstrated that, during the baking expansion of chemically leavened wheat flour dough, the maximum growth rate of the gas cell radius determined from the ratio of pressure exerted by the expanded dough to its viscosity was on average four-fold lower than that calculated from volume changes in the gas phase of the dough. Such a high discrepancy was interpreted as a result of the course of coalescence, and a formula for determination of its rate was developed. The coalescence rate in the initial baking expansion phase had negative values, indicating nucleation of newly formed gas cells, which increased the number of gas cells even by 8%. In the next baking expansion phase, the coalescence rate started to exhibit positive values, reflecting dominance of the coalescence phenomenon over nucleation. The maximum coalescence rates indicate that, during the period of the most intensive dough expansion, the number of gas cells decreased by 2-3% within one second. At the end of the formation of bread crumb, the number of the gas cells declined by 55-67% in comparison with the initial value. The correctness of the results was positively verified using X-ray micro-computed tomography. The developed method can be a useful tool for more profound exploration of the coalescence phenomenon at various stages of evolution of the cellular structure and its determinants, which may contribute to future development of more effective methods for improving the texture and sensory quality of bread crumb. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough.

Science.gov (United States)

Park, Eun Young; Jang, Sung-Bum; Lim, Seung-Taik

2016-12-15

The baking quality of frozen doughs containing different levels of fructo-oligosaccharides (FO) or isomalto-oligosaccharides (IMO) (3-9%, w/w flour), and stored for 0-8weeks at -18°C, was examined. The addition of FO or IMO increased the proof volume of the dough and the loaf volume of bread prepared from frozen dough. A 6% addition of FO or IMO was optimum, giving the highest proof volume and bread loaf volume, but a higher concentration than 6% induced low baking quality including lower proof volume and bread loaf volume. The bread crumb was moister and softer after the addition of FO or IMO before, and even after, frozen storage. Darker crumb colour was observed in the bread after the addition of FO or IMO. The oligosaccharides added to the frozen dough were effective in improving the quality of bread made from frozen dough, except for resulting in a darker bread crumb. Copyright © 2016. Published by Elsevier Ltd.

Effect of Fibers and Filler Types on Fresh and Hardened Properties of Self-Compacting Concrete

Directory of Open Access Journals (Sweden)

Saeed K. Rejeb* , Majid Kh . N. Ayad A. M.

2014-04-01

Full Text Available This paper deals with studying the fresh and hardened properties of self-compacting concrete, by using three types of filler (silica fume, clinker powder & lime stone powder, and two types of fibers (steel & glass fibers with volume fractions of (0.5% and (0.1% respectively. For each type of fillers, the fresh properties are measured by using Slump test, J- ring and V- funnel, while hardened properties include the compressive strength, splitting tensile strength and flexural strength. The results show that adding fibers to the self-compacting concrete (SCC well reduces the workability and improves the hardened properties. Also, the study concluded that better workability is obtained by using (lime stone, silica fume and clinker powder as fillers, respectively. While the higher hardened properties are gained by using silica fume were rather than those of other types of fillers 

Effect of baking on reduction of free and hidden fumonisins in gluten-free bread.

Science.gov (United States)

Bryła, Marcin; Roszko, Marek; Szymczyk, Krystyna; Jędrzejczak, Renata; Słowik, Elżbieta; Obiedziński, Mieczysław W

2014-10-22

The aim of the present work was to assess the influence of the baking process on the fumonisin content in gluten-free bread. The dough was made using two methods: without sourdough and with sourdough. Fumonisins were determined using high-performance liquid chromatography with ion-trap mass spectrometry. This study showed that the bread baking process caused a statistically significant drop in the mean concentration of free fumonisins: the reduction levels were 30 and 32% for the direct and sourdough-based methods, respectively. The lower reduction after baking was observed for hidden fumonisins: 19 and 10%, respectively. The presence of some compounds (such as proteins or starch) capable of stabilizing fumonisins during the baking process might be responsible for the observed increase in the hidden-to-free ratio from an initial 0.72 in flour to 0.83 in bread made from sourdough and to 0.95 in sourdough-free bread.

A review of the stages of work hardening

Energy Technology Data Exchange (ETDEWEB)

Rollett, A.D.; Kocks, U.F.

1993-07-01

Stages of work hardening are reviewed with emphasis on links between each stage. Simple quantitative descriptions are given for each stage. Similarities between stage I, easy glide, and stage IV, large strain hardening, are pointed out both in terms of magnitude of the hardening rate and of the underlying mechanism of dislocation debris accumulation. Stage II is described as an athermal hardening stage that occurs when statistical variations in the dislocation ``forest`` lead to geometrical storage of dislocations. The steadily decreasing hardening rate observed in stage III is characterized by the increasing rate of loss of dislocation density due to dynamic recovery. Stage III appears to have an asymptote to a saturation stress which is determined by the characteristics of the dislocation tangles, or cell walls. The imperfect nature of the dynamic recovery process, however, leads to the accumulation of dislocation debris and this, by analogy with stage 1, causes the apparent saturation stress to rise, thus causing stage IV.

Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza.

Science.gov (United States)

Gibis, Monika; Weiss, Jochen

2013-06-01

Heterocyclic amines (HAs) are formed as Maillard reaction products in the crust of meat products during heating processes. Two typical pizza toppings--salami and cooked ham--were analyzed for the presence of HAs after baking frozen pizzas at top and bottom temperatures of 250 and 230 °C, respectively. After baking pizza slices for 12 min, MeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline; 0.2 ng/g), 4,8-DiMeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline; 0.5 ng/g), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine; 0.2 ng/g), norharman (4.5 ng/g), and harman (2.5 ng/g) were found in the ham toppings, whereas only the comutagenic norharman (107.4 ng/g) and harman (11.4 ng/g) were found in the salami toppings. The content of MeIQx and 4,8-DiMeIQx in ham increased from 0.3 to 1.8 ng/g and 0.8 to 1.6 ng/g, respectively, when the recommended baking time was increased from 15 min (manufacturer's specification) to 18 min at 230 °C. MeIQx was formed in salami when the heating time was extended to 18 min. Moreover, higher concentrations of PhIP in salami or ham slices were found when baking temperatures were 250 °C rather than 230 °C (baking time of 12 min). However, sensory tests showed that panelists preferred longer-baked pizzas due to an increased crispiness. Thus, results show that a substantial formation of HAs may occur in pizza toppings such as ham and salami, with ham being particularly susceptible when compared to salami. Formation of HAs increases with increasing baking time and temperature. The occurrence of the cupping of ham or salami slices during baking may also increase the formation of HAs. © 2013 Institute of Food Technologists®

Effect of Composition and Pre-Ageing on the Natural Ageing and Paint-Baking Behaviour of Al-Mg-Si Alloys

Science.gov (United States)

Rometsch, Paul A.; Gao, Sam X.; Couper, Malcolm J.

Two 6xxx series aluminium alloys were designed to have the same total solute content but very different Mg/Si ratios. An excess Mg alloy (Al-1.2Mg-0.5Si) and an excess Si alloy (Al-0.5Mg-1.2Si) were cast and rolled to 1 mm thick sheet. Both were naturally aged for 30 days and then artificially aged for 0.5 h at 170°C to simulate an automotive body panel paint-baking cycle. In order to improve the paint-bake response, pre-ageing treatments of 20 s at 200°C and 2 h at 100°C were tested and evaluated using atom probe tomography, transmission electron microscopy and hardness testing. The results show that the excess Mg alloy tends to have coarser clusters/precipitates than the excess Si alloy, and that the Mg/Si ratio of the smaller clusters is closer to the alloy composition than that of the larger clusters and precipitates. Depending on the pre-ageing treatment, both alloys can give good paint-baking responses.

Effects of medium-chain triacylglycerols on Maillard reaction in bread baking.

Science.gov (United States)

Toyosaki, Toshiyuki

2018-06-01

To investigate the relationship between the fatty acid composition of medium-chain triacylglycerols (MCTs) and the Maillard reaction induced during bread baking, a comparison with various fatty acids was conducted. Saturated fatty acids had a remarkable inhibitory effect on the amount of advanced glycation end products (AGEs) generated from the Maillard reaction in bread baking compared to unsaturated fatty acids. The amount of AGEs produced by each fatty acid (mg kg -1 ) was as follows: C18:0, 18.7; C12:0, 35.2; C16:0, 21.4; C18:0, 38.2; C18:1, 68.7; C18:2, 80.1; C20:4, 80.8; C22:4, 89.8. Saturated fatty acids were possibly involved in the Maillard reaction and, as a result, acted to inhibit it. In the case of unsaturated fatty acids, amounts of AGEs during the Maillard reaction in baking tended to increase as the degree of unsaturation increased. In other words, there was a positive correlation between the degree of unsaturation and the amount of AGEs. It was also confirmed that the air pore distribution in baked bread was closely related to AGEs. These results led us to conclude that the fatty acid composition of the added lipids also influences properties that determine the tastiness of bread. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Modeling and Analysis of Deformation for Spiral Bevel Gear in Die Quenching Based on the Hardenability Variation

Science.gov (United States)

Zhang, Yingtao; Wang, Gang; Shi, Wankai; Yang, Lin; Li, Zhichao

2017-07-01

Spiral bevel gears are widely used to transmit energy between intersecting axes. The strength and fatigue life of the gears are improved by carburizing and quenching. A die quenching process is used to control the deformation of the gear. The deformation is determined by the variations in the hardenability for a certain die quenching process. The relationship between hardenability, phase transformation and deformation needs to be studied to minimize deformation during the adjustment of the die quenching process parameters. In this paper, material properties for 22CrMoH steel are determined by the results of Jominy tests, dilatometry experiments and static mechanical property tests. The material models were built based on testing results under the consideration of hardenability variation. An finite element analysis model was developed to couple the phase transformation and deformation history of the complete carburizing and die quenching process for the spiral bevel gears. The final microstructures in the gear were bainite for low hardenability steel and a mixture of bainite and ferrite for high hardenability steel. The largest buckling deformation at the gear bottom surface is 0.375 mm at the outer circle for the low hardenability gear and 0.091 mm at the inner circle for the high hardenability gear.

Energy thermal management in commercial bread-baking using a multi-objective optimisation framework

International Nuclear Information System (INIS)

Khatir, Zinedine; Taherkhani, A.R.; Paton, Joe; Thompson, Harvey; Kapur, Nik; Toropov, Vassili

2015-01-01

In response to increasing energy costs and legislative requirements energy efficient high-speed air impingement jet baking systems are now being developed. In this paper, a multi-objective optimisation framework for oven designs is presented which uses experimentally verified heat transfer correlations and high fidelity Computational Fluid Dynamics (CFD) analyses to identify optimal combinations of design features which maximise desirable characteristics such as temperature uniformity in the oven and overall energy efficiency of baking. A surrogate-assisted multi-objective optimisation framework is proposed and used to explore a range of practical oven designs, providing information on overall temperature uniformity within the oven together with ensuing energy usage and potential savings. - Highlights: • A multi-objective optimisation framework to design commercial ovens is presented. • High fidelity CFD embeds experimentally calibrated heat transfer inputs. • The optimum oven design minimises specific energy and bake time. • The Pareto front outlining the surrogate-assisted optimisation framework is built. • Optimisation of industrial bread-baking ovens reveals an energy saving of 637.6 GWh

Radiation-hardened bulk Si-gate CMOS microprocessor family

International Nuclear Information System (INIS)

Stricker, R.E.; Dingwall, A.G.F.; Cohen, S.; Adams, J.R.; Slemmer, W.C.

1979-01-01

RCA and Sandia Laboratories jointly developed a radiation-hardened bulk Si-gate CMOS technology which is used to fabricate the CDP-1800 series microprocessor family. Total dose hardness of 1 x 10 6 rads (Si) and transient upset hardness of 5 x 10 8 rads (Si)/sec with no latch up at any transient level was achieved. Radiation-hardened parts manufactured to date include the CDP-1802 microprocessor, the CDP-1834 ROM, the CDP-1852 8-bit I/O port, the CDP-1856 N-bit 1 of 8 decoder, and the TCC-244 256 x 4 Static RAM. The paper is divided into three parts. In the first section, the basic fundamentals of the non-hardened C 2 L technology used for the CDP-1800 series microprocessor parts is discussed along with the primary reasons for hardening this technology. The second section discusses the major changes in the fabrication sequence that are required to produce radiation-hardened devices. The final section details the electrical performance characteristics of the hardened devices as well as the effects of radiation on device performance. Also included in this section is a discussion of the TCC-244 256 x 4 Static RAM designed jointly by RCA and Sandia Laboratories for this application

The baking analysis for vacuum vessel and plasma facing components of the KSTAR tokamak

Energy Technology Data Exchange (ETDEWEB)

Lee, K.H. [Chungnam National University Graduate School, Taejeon (Korea); Im, K.H.; Cho, S.Y. [Korea Basic Science Institute, Taejeon (Korea); Kim, J.B. [Hyundai Heavy Industries Co., Ltd. (Korea); Woo, H.K. [Chungnam National University, Taejeon (Korea)

2000-11-01

The base pressure of vacuum vessel of the KSTAR (Korea Superconducting Tokamak Advanced Research) Tokamak is to be a ultra high vacuum, 10{sup -6} {approx} 10{sup -7} Pa, to produce clean plasma with low impurity containments. for this purpose, the KSTAR vacuum vessel and plasma facing components need to be baked up to at least 250 deg.C, 350 deg.C respectively, within 24 hours by hot nitrogen gas from a separate baking/cooling line system to remove impurities from the plasma-material interaction surfaces before plasma operation. Here by applying the implicit numerical method to the heat balance equations of the system, overall temperature distributions of the KSTAR vacuum vessel and plasma facing components are obtained during the whole baking process. The model for 2-dimensional baking analysis are segmented into 9 imaginary sectors corresponding to each plasma facing component and has up-down symmetry. Under the resulting combined loads including dead weight, baking gas pressure, vacuum pressure and thermal loads, thermal stresses in the vacuum vessel during bakeout are calculated by using the ANSYS code. It is found that the vacuum vessel and its supports are structurally rigid based on the thermal stress analyses. (author). 9 refs., 11 figs., 1 tab.

Effect of low-temperature baking on the radio-frequency properties of niobium superconducting cavities for particle accelerators

International Nuclear Information System (INIS)

Ciovati, Gianluigi

2004-01-01

Radio-frequency superconducting (SRF) cavities are widely used to accelerate a charged particle beam in particle accelerators. The performance of SRF cavities made of bulk niobium has significantly improved over the last ten years and is approaching the theoretical limit for niobium. Nevertheless, RF tests of niobium cavities are still showing some 'anomalous' losses that require a better understanding in order to reliably obtain better performance. These losses are characterized by a marked dependence of the surface resistance on the surface electromagnetic field and can be detected by measuring the quality factor of the resonator as a function of the peak surface field. A low-temperature (100-150 deg. C) 'in situ' bake under ultrahigh vacuum has been successfully applied as final preparation of niobium RF cavities by several laboratories over the last few years. The benefits reported consist mainly of an improvement of the cavity quality factor at low field and a recovery from 'anomalous' losses (so-called 'Q drop') without field emission at higher field. A series of experiments with a CEBAF single-cell cavity have been carried out at Jefferson Lab to carefully investigate the effect of baking at progressively higher temperatures for a fixed time on all the relevant material parameters. Measurements of the cavity quality factor in the temperature range 1.37-280 K and resonant frequency shift between 6-9.3 K provide information about the surface resistance, energy gap, penetration depth, and mean free path. The experimental data have been analyzed with the complete BCS theory of superconductivity. The hydrogen content of small niobium samples inserted in the cavity during its surface preparation was analyzed with nuclear reaction analysis. The single-cell cavity has been tested at three different temperatures before and after baking to gain some insight on thermal conductivity and Kapitza resistance and the data are compared with different models. This paper

Effect of low-temperature baking on the radio-frequency properties of niobium superconducting cavities for particle accelerators

Science.gov (United States)

Ciovati, Gianluigi

2004-08-01

Radio-frequency superconducting (SRF) cavities are widely used to accelerate a charged particle beam in particle accelerators. The performance of SRF cavities made of bulk niobium has significantly improved over the last ten years and is approaching the theoretical limit for niobium. Nevertheless, RF tests of niobium cavities are still showing some "anomalous" losses that require a better understanding in order to reliably obtain better performance. These losses are characterized by a marked dependence of the surface resistance on the surface electromagnetic field and can be detected by measuring the quality factor of the resonator as a function of the peak surface field. A low-temperature (100-150°C) "in situ" bake under ultrahigh vacuum has been successfully applied as final preparation of niobium RF cavities by several laboratories over the last few years. The benefits reported consist mainly of an improvement of the cavity quality factor at low field and a recovery from "anomalous" losses (so-called "Q drop") without field emission at higher field. A series of experiments with a CEBAF single-cell cavity have been carried out at Jefferson Lab to carefully investigate the effect of baking at progressively higher temperatures for a fixed time on all the relevant material parameters. Measurements of the cavity quality factor in the temperature range 1.37-280K and resonant frequency shift between 6-9.3K provide information about the surface resistance, energy gap, penetration depth, and mean free path. The experimental data have been analyzed with the complete BCS theory of superconductivity. The hydrogen content of small niobium samples inserted in the cavity during its surface preparation was analyzed with nuclear reaction analysis. The single-cell cavity has been tested at three different temperatures before and after baking to gain some insight on thermal conductivity and Kapitza resistance and the data are compared with different models. This paper describes

Effects of a Baking Soda Gum on extrinsic dental stain: results of a longitudinal 4-week assessment.

Science.gov (United States)

Soparkar, P; Newman, M B

2001-07-01

An evaluation of the effects of ARM & HAMMER DENTAL CARE The Baking Soda Gum (AHDC) on extrinsic dental stain was made in 48 subjects presenting with measurable extrinsic stain. The subjects were randomized to use either the baking soda gum or a non-baking soda placebo gum for 20 minutes twice daily after lunch and dinner while brushing once daily. The procedure of limited brushing was chosen to simulate the level of hygiene normally practiced by participants entering a clinical study. After 4 weeks, the reduction in measurable extrinsic stain in the baking soda gum group was statistically significant (P = .0044) relative to baseline. Statistical analysis of the placebo gum group revealed no significant change in extrinsic stain from baseline. The magnitude of the unadjusted longitudinal reduction in extrinsic stain in the baking soda gum group was 29.7% at 4 weeks.

Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas

Directory of Open Access Journals (Sweden)

Miki Mei-Chi Wang

2018-04-01

Full Text Available Phenolic compounds in a series of old oolong teas prepared by baking annually were monitored and compared. The results showed that the relative content of gallic acid over 5-galloylquinic acid was subsequently elevated during this preparatory process. To reveal the effect was mainly resulted from baking or aging, two sets of oolong teas were collected and examined; one set was generated from fresh oolong tea via continually daily baking and the other set was composed of aged oolong teas with no or light baking in the storage period. The relative content of gallic acid over 5-galloylquinic acid was observed to be subsequently elevated when oolong tea was continually baked at 90, 100, 110, and 120 °C for 8 h day after day. In contrast, the relative contents of gallic acid over 5-galloylquinic acid in aged oolong teas with no or light baking were found to be similar to or slightly higher than that in fresh oolong tea. The results suggest that the relative content of gallic acid over 5-galloylquinic acid seems to be a suitable index for the baking intensity of oolong tea in different preparations. Keywords: 5-Galloylquinic acid, Aging, Baking, Gallic acid, Oolong tea

Chemistry of nepheline syenites interaction with calcium chloride at their joint baking

International Nuclear Information System (INIS)

Amirov, O.Kh.; Ruzieva, D.D.; Nazarov, Sh.B.; Safiev, Kh.; Mirsaidov, U.

2001-01-01

This work dedicated to determination of chemistry of leaking processes at nepheline syenites interaction with calcium chloride on baking stage. The main point of chemical conversion at baking of Turpe deposit nepheline with calcium chloride concluding in decomposition of acid insoluble raw materials minerals with formation of soluble in mineral acid minerals, that is take place the substitution ions of Na +, K +o f initial ore on Ca 2 + .

Investigation of variations in the acrylamide and N(ε) -(carboxymethyl) lysine contents in cookies during baking.

Science.gov (United States)

Cheng, Lu; Jin, Cheng; Zhang, Ying

2014-05-01

Baking processing is indispensable to determine special sensory prosperities of cookies and induces the formation of some beneficial components such as antioxidants. However, the formation of some Maillard reaction-derived chemical hazards, such as acrylamide (AA) and N(ε) -(carboxymethyl) lysine (CML) in cookies is also a significant consequence of baking processing from a food safety standpoint. This study investigated the effects of baking conditions on the formation of AA and CML, as well as the antioxidant activity (AOA) of cookies. Cookies were baked at various baking temperatures (155 to 230 °C) and times (1.5 to 31 min). AA and CML contents were determined by ultra-performance liquid chromatography-tandem mass spectrometry, respectively. The highest level of AA was obtained in the cookies baked at 155 °C/21 min and 205 °C/11 min (328.93 ± 3.10 μg/kg and 329.29 ± 5.29 μg/kg), while the highest level of CML was obtained in the cookies baked at 230 °C/1.5 min (118.05 ± 0.21 mg/kg). AA was prone to form at relatively low temperature range (155 to 205 °C), however, CML at relatively high temperature range (205 to 230 °C). The CML content was much higher than the AA content in the same set of cookies, by about 2 to 3 orders of magnitude. The AOA of cookies increased at more severe baking conditions. According to the AA and CML content, AOA and sensory properties of cookies, the temperature-time regime of 180 °C/16 min might be a compromised selection. However, only optimizing the baking condition was not enough for manufacture of high-quality cookies. Cookies, a kind of widely consumed bakery products in the world, contain some potentially harmful compounds, like acrylamide (AA) and N(ε) -(carboxymethyl) lysine (CML). AA in cookies has led to public health concern and several research efforts. But CML, another Maillard reaction-derived chemical hazard, has been neglected so far, even though its content is much higher than that of AA in cookies. The

Partial electron beam hardening of cast iron camshafts

Energy Technology Data Exchange (ETDEWEB)

Csizmazia, A.; Reti, T. [Szechenyi Istvan Univ., Gyoer (Hungary); Horvath, M.; Olah, I. [Audi Hungaria Motor Kft., Gyoer (Hungary)

2005-07-01

In order to improve the local surface properties (hardness, wear and contact fatigue resistance) of cast iron camshafts, detailed experiments with partial electron beam hardening have been performed. It was found that the required case depth of 0.3-0.5 mm and surface hardness of 600-700 HV can be achieved by using appropriately selected, computer-controlled processing parameters (angular speed, specific energy input, beam deflection). (orig.)

Production technology optimization of biscuit baked by electric-contact way

Science.gov (United States)

Sidorenko, G. A.; Popov, V. P.; Khanina, T. V.; Maneeva, E. Sh; Krasnova, M. S.

2018-03-01

Electric-contact way of baking allows one to maintain more nutrients used in biscuit making. As a result of the biscuit production technology optimization, it is established that 30-62,5% is an optimal amount of starch brought instead of flour; 184-200% is optimal amount of egg melange; at this a complex indicator of organoleptic properties will be more than 340 degrees, a complex indicator of physical and chemical properties will be more than 3,3 degrees, and specific costs of energy spent on the biscuit electric-contact baking process will be less than 100 W/kg.

Effect of substrate baking temperature on zinc sulfide and germanium thin films optical parameters

Science.gov (United States)

Liu, Fang; Gao, Jiaobo; Yang, Chongmin; Zhang, Jianfu; Liu, Yongqiang; Liu, Qinglong; Wang, Songlin; Mi, Gaoyuan; Wang, Huina

2016-10-01

ZnS and Ge are very normal optical thin film materials in Infrared wave. Studying the influence of different substrate baking temperature to refractive index and actual deposition rates is very important to promote optical thin film quality. In the same vacuum level, monitoring thickness and evaporation rate, we use hot evaporation to deposit ZnS thin film materials and use ion-assisted electron beam to deposit Ge thin film materials with different baking temperature. We measure the spectral transmittance with the spectrophotometer and calculate the actual deposition rates and the refractive index in different temperature. With the higher and higher temperature in a particular range, ZnS and Ge refractive index become higher and actual deposition rates become smaller. The refractive index of Ge film material change with baking temperature is more sensitive than ZnS. However, ZnS film actual deposition rates change with baking temperature is more sensitive than Ge.

Non-destructive screening method for radiation hardened performance of large scale integration

International Nuclear Information System (INIS)

Zhou Dong; Xi Shanbin; Guo Qi; Ren Diyuan; Li Yudong; Sun Jing; Wen Lin

2013-01-01

The space radiation environment could induce radiation damage on the electronic devices. As the performance of commercial devices is generally superior to that of radiation hardened devices, it is necessary to screen out the devices with good radiation hardened performance from the commercial devices and applying these devices to space systems could improve the reliability of the systems. Combining the mathematical regression analysis with the different physical stressing experiments, we investigated the non-destructive screening method for radiation hardened performance of the integrated circuit. The relationship between the change of typical parameters and the radiation performance of the circuit was discussed. The irradiation-sensitive parameters were confirmed. The pluralistic linear regression equation toward the prediction of the radiation performance was established. Finally, the regression equations under stress conditions were verified by practical irradiation. The results show that the reliability and accuracy of the non-destructive screening method can be elevated by combining the mathematical regression analysis with the practical stressing experiment. (authors)

Investigation of a Hardened Cement Paste Grout

DEFF Research Database (Denmark)

Esteves, Luis Pedro; Sørensen, Eigil Verner

This report documents a series of tests performed on a hardened cement paste grout delivered by the client, Det Norske Veritas A/S.......This report documents a series of tests performed on a hardened cement paste grout delivered by the client, Det Norske Veritas A/S....

Study of Low Temperature Baking Effect on Field Emission on Nb Samples Treated by BEP, EP, and BCP

International Nuclear Information System (INIS)

Wu, Andy; Jin, Song; Rimmer, Robert; Lu, Xiang Yang; Zhao, K.; MacIntyre, Laura; Ike, Robert

2010-01-01

Field emission is still one of the major obstacles facing Nb superconducting radio frequency (SRF) community for allowing Nb SRF cavities to reach routinely accelerating gradient of 35 MV/m that is required for the international linear collider. Nowadays, the well know low temperature baking at 120 C for 48 hours is a common procedure used in the SRF community to improve the high field Q slope. However, some cavity production data have showed that the low temperature baking may induce field emission for cavities treated by EP. On the other hand, an earlier study of field emission on Nb flat samples treated by BCP showed an opposite conclusion. In this presentation, the preliminary measurements of Nb flat samples treated by BEP, EP, and BCP via our unique home-made scanning field emission microscope before and after the low temperature baking are reported. Some correlations between surface smoothness and the number of the observed field emitters were found. The observed experimental results can be understood, at least partially, by a simple model that involves the change of the thickness of the pent-oxide layer on Nb surfaces.

Strain hardening of cold-rolled lean-alloyed metastable ferritic-austenitic stainless steels

Energy Technology Data Exchange (ETDEWEB)

Papula, Suvi [Aalto University School of Engineering, Department of Mechanical Engineering, P.O. Box 14200, FI-00076 Aalto (Finland); Anttila, Severi [Centre for Advanced Steels Research, University of Oulu, P.O. Box 4200, 90014 Oulu (Finland); Talonen, Juho [Outokumpu Oyj, P.O. Box 245, FI-00181 Helsinki (Finland); Sarikka, Teemu; Virkkunen, Iikka; Hänninen, Hannu [Aalto University School of Engineering, Department of Mechanical Engineering, P.O. Box 14200, FI-00076 Aalto (Finland)

2016-11-20

Mechanical properties and strain hardening of two pilot-scale lean-alloyed ferritic-austenitic stainless steels having metastable austenite phase, present at 0.50 and 0.30 volume fractions, have been studied by means of tensile testing and nanoindentation. These ferritic-austenitic stainless steels have high strain-hardening capacity, due to the metastable austenite phase, which leads to an improved uniform elongation and higher tensile strength in comparison with most commercial lean duplex stainless steels. According to the results, even as low as 0.30 volume fraction of austenite seems efficient for achieving nearly 40% elongation. The austenite phase is initially the harder phase, and exhibits more strain hardening than the ferrite phase. The rate of strain hardening and the evolution of the martensite phase were found to depend on the loading direction: both are higher when strained in the rolling direction as compared to the transverse direction. Based on the mechanical testing, characterization of the microstructure by optical/electron microscopy, magnetic balance measurements and EBSD texture analysis, this anisotropy in mechanical properties of the cold-rolled metastable ferritic-austenitic stainless steels can be explained by the elongated dual-phase microstructure, fiber reinforcement effect of the harder austenite phase and the presence and interplay of rolling textures in the two phases.

The gel forming characteristics and the palatability of pasteurized and radiation processed egg magma in baked custard - a class project

International Nuclear Information System (INIS)

Van Wyk, S.; Verhoef, L.

1991-01-01

In a research project conducted by third-year students, baked custard was made from six different samples of frozen egg magma subjected to various treatments. The treatments were pasteurization and various radiation doses. A sample made from untreated fresh egg magma was added as a control sample. Various objective measurements were executed: penetrometer testing with the skin of the baked custard left intact, penetrometer testing with the skin of the baked custards removed, syneresis testing, and determination of the percentage sag of the baked custard. Sensory evaluation included comparing the color of the baked custards with a predetermined color sample, evaluating the texture by means of visual as well as oral evaluation methods, evaluating the consistency of the baked custards, and the general acceptability of the baked custards to a trained sensory panel. Objective evaluation detected little difference between the egg magma samples. Sensory evaluation also detected little difference between the samples. 11 refs., 4 tabs., 1 fig

On the relationship between large-deformation properties of wheat flour dough and baking quality

NARCIS (Netherlands)

Sliwinski, E.L.; Kolster, P.; Vliet, van T.

2004-01-01

Baking performance for bread and puff pastry was tested for Six European and two Canadian wheat cultivars and related to the rheological and fracture properties in uniaxial extension of optimally mixed flour-water doughs and doughs to which a mix of bakery additives was added. Extensive baking tests

[Study on detoxication of kansui radix on normal liver cells LO2 after stir-baking with vinegar].

Science.gov (United States)

Yan, Xiaojing; Zhang, Li; Li, Lin; Cao, Yudan; Li, Zhengjun; Tang, Yuping; Ding, Anwei

2012-06-01

To compare the toxicity on normal liver cells LO2 before and after Kansui Radix stir-baked with vinegar, and make a preliminary study on the mechanism of detoxication of Kansui Radix stir-baked with vinegar. The MTT method was adopted to detect the cell activity, with normal liver cells LO2 as the study object. The morphology of cells were observed, and the level or content of AST, ALT, LDH, SOD, Na+-K+-ATPase, Ca2+-Mg2+ -ATPase, GSH and MDA were determined in cell culture supernatant and splitting supernatant. Compared with the control group, Kansui can obviously inhibit the cell activity (P baked with vinegar can significantly decrease the cell proliferation inhibition and the trend of morphological variation, and obviously decrease the levels of ALT, AST, and LDH (P baking with rice vinegar can release the hepatotoxicity of Kansui Radix. Its possible mechanism was that Kansui Radix stir-baked with vinegar can decrease the influence of Kansui Radix on the permeability of liver cells LO2 membrane and oxidative damage, in order to provide basis for further exploration of the detoxication mechanism of Kansui Radix stir-baked with vinegar.

Products cooked in preheated versus non-preheated ovens. Baking times, calculated energy consumption, and product quality compared.

Science.gov (United States)

Odland, D; Davis, C

1982-08-01

Plain muffins, yellow cake, baked custard, apple pie, tuna casserole, frozen tuna casserole, cheese soufflé, and meat loaf were baked in preheated and non-preheated standard gas, continuous-clean gas, standard electric, and self-cleaning electric ovens. Products generally required 5 min. or less extra baking time when cooked in non-preheated rather than in preheated ovens. The variability in baking times often was less between preheated and non-preheated ovens than among oven types. Calculated energy consumption values showed that usually less energy was required to bake products in non-preheated than in preheated ovens; savings averaged about 10 percent. Few significant differences were found in physical measurements or eating quality either between preheated and non-preheated ovens or among oven types. Overall, for the products tested, findings confirmed that preheating the oven is not essential for good product quality and, therefore, is an unnecessary use of energy.

Baking loss of bread with special emphasis on increasing water holding capacity.

Science.gov (United States)

Kotoki, D; Deka, S C

2010-01-01

Potato flour (PF), hydroxypropyl methylcellulose (HPMC) and honey were used as baking agents and their effects on baking loss and sensory quality were studied. PF at 1, 2 and 4% levels decreased baking loss followed by HPMC and honey. Water absorption was substantially high with the HPMC (70.8-80.8%) and PF (61.7-71.7%) compared to honey and normal standard bread. PF incorporation increased shelf-life (6-7 days) as compared to HPMC and honey. HPMC incorporated bread had higher moisture content (36.8-38.0%) followed by PF (34.5-35.8%) and honey (34.7%). The ash content was in the order of PF (1%) > honey (4%) > PF (2%) > normal bread > HPMC (0.5 g) > PF (4%) > HPMC (1 g) > HPMC (1.5 g). PF incorporated bread had sensorily highest acceptance followed by HPMC and honey.

Navy bean flour particle size and protein content affect cake baking and batter quality

Science.gov (United States)

There is a great demand for wheat alternatives in foods, particularly baked goods, as gluten sensitivity increases. Baked goods such as cakes have wheat flour as a major ingredient, which is rich in gluten protein. Bean proteins do not have gluten, and are a good source of soluble fiber, B-vitamins,...

Increasing productivity based on quality management: Baked goods sector example

DEFF Research Database (Denmark)

Herbert-Hansen, Zaza Nadja Lee; Jacobsen, Peter

2014-01-01

This paper investigates productivity and quality management challenges in the food industry, illustrated by a case study of an SME-sized company in the Danish baked goods sector. Companies in the food industry are faced with challenges related to short shelf-life and changing customer demands...... as well as intense cost pressures. Quality control is largely manual and often based on the bakers’ intuition. Problems with reusing dough, production stops and quality issues contribute towards waste. This paper addresses the research question “Is there a relation between the dough, production stops...... through improved quality management are detailed. The paper concludes with recommendations for further research....

Numerical and experimental comparison of plastic work-hardening rules

International Nuclear Information System (INIS)

Haisler, W.E.

1977-01-01

The purpose of this paper is to describe recent numerical and experimental correlation studies of several plastic work-hardening rules. The mechanical sublayer model and the combined kinematic-isotropic hardening rules are examined and the numerical results for several structural geometries are compared to experimental results. Both monotonic and cyclic loads are considered. The governing incremental plasticity relations are developed for both work-hardening models. The combined kinematic-isotropic hardening model is developed in terms of a ratio γ which controls the relative contribution of kinematic hardening (yield surface translation) and isotropic hardening (yield surface expansion). In addition to making use of a uniaxial stress-strain curve as input data, the model allows for the input of a yield surface size vs. uniaxial plastic strain curve obtained from a cyclic uniaxial reverse loading test. The mechanical sublayer model is developed in general form and a new method for determining the sublayer parameters (stress weighting factors and yield stresses) is presented. It is demonstrated that former procedures used to obtain the sublayer parameters are inconsistent for multiaxial loading. Numerical and experimental results are presented for a cylinder, circular plate with punch, and a steel pressure vessel. The numerical results are obtained with the computer program AGGIE I. The comparison study indicates that reasonable agreement is obtained with both hardening models; the choice depending upon whether the loading is monotonic or cyclic

Safety and operational aspects in in-situ electrical baking of large vacuum systems of Indus accelerators

International Nuclear Information System (INIS)

Bhatnagar, Prateek; Bhange, Nilesh; Joshi, Sujata; Sridhar, R.

2016-01-01

In order to achieve pressures in UHV (Ultra High Vacuum) range, the vacuum chambers and associated vacuum components, necessarily made of UHV compatible materials, should be baked sufficiently long enough so as to reduce outgassing rates. The baking period usually ranges from 48 hours to 72 hours for an electrical load of more than 30 kW per sector, in which baking temperatures, a characteristic parameter and specific to material, range from 150°C-180°C for Aluminium alloy and 250°C-300°C for SS (stainless steel). Indus accelerators vacuum installations include more than 300 m long vacuum chamber which are subjected to rigorous, standardized and labour intensive electrical baking procedure involving an intelligent ON-OFF distributed temperature control system with in-built defence of electrical safety and expandability as per the needs. The paper discusses various in built electrical safely features, operational aspects, work practices and challenges involved in accomplishing an interrupt free continuous electrical baking for distributed electrical load of more than 30 kW for a typical vacuum segment of Indus accelerator. (author)

Improvement of energy efficiency in glass-melting furnaces, cement kilns and baking ovens

Energy Technology Data Exchange (ETDEWEB)

Carvalho, M.D.G. [Technical University of Lisbon (Portugal). Instituto Superior Tecnico; Nogueira, M. [IrRADIARE, R and D in Engineering andrsholm Environment, Oeiras (Portugal)

1997-08-01

This paper is aimed at presenting the utilisation of dedicated modelling tools for the optimisation of a variety of thermal equipment for high-, medium-, and low-temperature heat transfer process. A combination of modelling with advanced extensive on-line measurements is proposed as an approach for the development of optimisation procedures able to be used in equipment design and operation. The industrially oriented utilisation of modelling is discussed considering the state-of-the-art and the application of existing codes capable of computing the three-dimensional characteristics of the aerodynamics, mixing, combustion (single- or multi-phase), pollutants formation and heat transfer of industrial combustion equipment. The present paper describes modelling tools for the optimisation of a glass-melting furnace, a ceramic kiln, a cement kiln and a baking oven. Significant reduction of energy consumption and low-cost abatement were achieved for these four industrial situations. (author)

Reduction of metal artifacts: beam hardening and photon starvation effects

Science.gov (United States)

Yadava, Girijesh K.; Pal, Debashish; Hsieh, Jiang

2014-03-01

The presence of metal-artifacts in CT imaging can obscure relevant anatomy and interfere with disease diagnosis. The cause and occurrence of metal-artifacts are primarily due to beam hardening, scatter, partial volume and photon starvation; however, the contribution to the artifacts from each of them depends on the type of hardware. A comparison of CT images obtained with different metallic hardware in various applications, along with acquisition and reconstruction parameters, helps understand methods for reducing or overcoming such artifacts. In this work, a metal beam hardening correction (BHC) and a projection-completion based metal artifact reduction (MAR) algorithms were developed, and applied on phantom and clinical CT scans with various metallic implants. Stainless-steel and Titanium were used to model and correct for metal beam hardening effect. In the MAR algorithm, the corrupted projection samples are replaced by the combination of original projections and in-painted data obtained by forward projecting a prior image. The data included spine fixation screws, hip-implants, dental-filling, and body extremity fixations, covering range of clinically used metal implants. Comparison of BHC and MAR on different metallic implants was used to characterize dominant source of the artifacts, and conceivable methods to overcome those. Results of the study indicate that beam hardening could be a dominant source of artifact in many spine and extremity fixations, whereas dental and hip implants could be dominant source of photon starvation. The BHC algorithm could significantly improve image quality in CT scans with metallic screws, whereas MAR algorithm could alleviate artifacts in hip-implants and dentalfillings.

Thermal release of D2 from new Be-D co-deposits on previously baked co-deposits

Science.gov (United States)

Baldwin, M. J.; Doerner, R. P.

2015-12-01

Past experiments and modeling with the TMAP code in [1, 2] indicated that Be-D co-deposited layers are less (time-wise) efficiently desorbed of retained D in a fixed low-temperature bake, as the layer grows in thickness. In ITER, beryllium rich co-deposited layers will grow in thickness over the life of the machine. Although, compared with the analyses in [1, 2], ITER presents a slightly different bake efficiency problem because of instances of prior tritium recover/control baking. More relevant to ITER, is the thermal release from a new and saturated co-deposit layer in contact with a thickness of previously-baked, less-saturated, co-deposit. Experiments that examine the desorption of saturated co-deposited over-layers in contact with previously baked under-layers are reported and comparison is made to layers of the same combined thickness. Deposition temperatures of ∼323 K and ∼373 K are explored. It is found that an instance of prior bake leads to a subtle effect on the under-layer. The effect causes the thermal desorption of the new saturated over-layer to deviate from the prediction of the validated TMAP model in [2]. Instead of the D thermal release reflecting the combined thickness and levels of D saturation in the over and under layer, experiment differs in that, i) the desorption is a fractional superposition of desorption from the saturated over-layer, with ii) that of the combined over and under -layer thickness. The result is not easily modeled by TMAP without the incorporation of a thin BeO inter-layer which is confirmed experimentally on baked Be-D co-deposits using X-ray micro-analysis.

Thermal release of D_2 from new Be-D co-deposits on previously baked co-deposits

International Nuclear Information System (INIS)

Baldwin, M.J.; Doerner, R.P.

2015-01-01

Past experiments and modeling with the TMAP code in [1, 2] indicated that Be-D co-deposited layers are less (time-wise) efficiently desorbed of retained D in a fixed low-temperature bake, as the layer grows in thickness. In ITER, beryllium rich co-deposited layers will grow in thickness over the life of the machine. Although, compared with the analyses in [1, 2], ITER presents a slightly different bake efficiency problem because of instances of prior tritium recover/control baking. More relevant to ITER, is the thermal release from a new and saturated co-deposit layer in contact with a thickness of previously-baked, less-saturated, co-deposit. Experiments that examine the desorption of saturated co-deposited over-layers in contact with previously baked under-layers are reported and comparison is made to layers of the same combined thickness. Deposition temperatures of ∼323 K and ∼373 K are explored. It is found that an instance of prior bake leads to a subtle effect on the under-layer. The effect causes the thermal desorption of the new saturated over-layer to deviate from the prediction of the validated TMAP model in [2]. Instead of the D thermal release reflecting the combined thickness and levels of D saturation in the over and under layer, experiment differs in that, i) the desorption is a fractional superposition of desorption from the saturated over-layer, with ii) that of the combined over and under -layer thickness. The result is not easily modeled by TMAP without the incorporation of a thin BeO inter-layer which is confirmed experimentally on baked Be-D co-deposits using X-ray micro-analysis.

Treatment of bran containing bread by baking enzymes; effect on the growth of probiotic bacteria on soluble dietary fiber extract in vitro.

Science.gov (United States)

Saarinen, Markku T; Lahtinen, Sampo J; Sørensen, Jens F; Tiihonen, Kirsti; Ouwehand, Arthur C; Rautonen, Nina; Morgan, Andrew

2012-01-01

Different ways of treating bran by baking enzymes prior to dough making and the baking process were used to increase the amount of water-soluble dietary fiber (DF) in wheat bread with added bran. Soluble DF was extracted from the bread with water and separated from the digestible material with gastrointestinal tract enzymes and by solvent precipitation. The baking enzyme mixtures tested (xylanase and glucanase/cellulase, with and without lipase) increased the amounts of soluble arabinoxylan and protein resistant to digestion. The isolated fiber was used as a growth substrate for 11 probiotic and intestinal Bifidobacterium strains, for commensal strains of Bacteroides fragilis and Escherichia coli, and for potential intestinal pathogenic strains of E. coli O157:H7, Salmonella typhimurium, and Clostridium perfringens. Fermentation analyses indicated that the tested strains had varying capacity to grow in the presence of the extracted fiber. Of the tested probiotic strains B. longum species generally showed the highest ability to utilize the fiber extracts, although the potential pathogens tested also showed an ability to grow on these fiber extracts. In sum, the enzymes used to improve the baking process for high-fiber bread can also be used to produce in situ soluble fiber material, which in turn can exert prebiotic effects on certain potentially beneficial microbes.

Improvement of wear resistance of machine elements by plasma spraying followed by hardening in the chlorine-barium melt

International Nuclear Information System (INIS)

Fominykh, V.V.; Stepanov, V.V.

1979-01-01

Proposed is the mathematical model, allowing to choose the optimal regime of sprayed coating hardening in the BaCl 2 salt melt. The method of hardening of machine elements by spraying wear resistance coatings of the Ni-Cr-B-Si alloys is described. It is established that diffusion heating followed by coating melting in the BaCl 2 solution increases the adhesion of sprayed layer to substrate metal. The formation of intermediate intermetallic compounds of the Ni 3 Si and Ni 3 Fe types takes place as a result of diffusion of interacting material atoms and valence electron joining

Improving significantly the failure strain and work hardening response of LPSO-strengthened Mg-Y-Zn-Al alloy via hot extrusion speed control

Science.gov (United States)

Tan, Xinghe; Chee, Winston; Chan, Jimmy; Kwok, Richard; Gupta, Manoj

2017-07-01

The effect of hot extrusion speed on the microstructure and mechanical properties of MgY1.06Zn0.76Al0.42 (at%) alloy strengthened by the novel long-period stacking ordered (LPSO) phase was systematically investigated. Increase in the speed of extrusion accelerated dynamic recrystallization of α-Mg via particle-stimulated nucleation and grain growth in the alloy. The intensive recrystallization and grain growth events weakened the conventional basal texture and Hall-Petch strengthening in the alloy which led to significant improvement in its failure strain from 4.9% to 19.6%. The critical strengthening contribution from LPSO phase known for attributing high strength to the alloy was observed to be greatly undermined by the parallel competition from texture weakening and the adverse Hall-Petch effect when the alloy was extruded at higher speed. Absence of work hardening interestingly observed in the alloy extruded at lower speed was discussed in terms of its ultra-fine grained microstructure which promoted the condition of steady-state defect density in the alloy; where dislocation annihilation balances out the generation of new dislocations during plastic deformation. One approach to improve work hardening response of the alloy to prevent unstable deformation and abrupt failure in service is to increase the grain diameter in the alloy by judiciously increasing the extrusion speed.

COMPLEX SURFACE HARDENING OF STEEL ARTICLES

Directory of Open Access Journals (Sweden)

A. V. Kovalchuk

2014-01-01

Full Text Available The method of complex surface hardening of steel detailswas designed. The method is a compound of two processes of hardening: chemical heat treatment and physical vapor deposition (PVD of the coating. The result, achieved in this study is much higher, than in other work on this topic and is cumulative. The method designed can be used in mechanical engineering, medicine, energetics and is perspective for military and space technologies.

Validation of the baking process as a kill-step for controlling Salmonella in muffins.

Science.gov (United States)

Channaiah, Lakshmikantha H; Michael, Minto; Acuff, Jennifer C; Phebus, Randall K; Thippareddi, Harshavardhan; Olewnik, Maureen; Milliken, George

2017-06-05

This research investigates the potential risk of Salmonella in muffins when contamination is introduced via flour, the main ingredient. Flour was inoculated with a 3-strain cocktail of Salmonella serovars (Newport, Typhimurium, and Senftenberg) and re-dried to achieve a target concentration of ~8logCFU/g. The inoculated flour was then used to prepare muffin batter following a standard commercial recipe. The survival of Salmonella during and after baking at 190.6°C for 21min was analyzed by plating samples on selective and injury-recovery media at regular intervals. The thermal inactivation parameters (D and z values) of the 3-strain Salmonella cocktail were determined. A ≥5logCFU/g reduction in Salmonella population was demonstrated by 17min of baking, and a 6.1logCFU/g reduction in Salmonella population by 21min of baking. The D-values of Salmonella serovar cocktail in muffin batter were 62.2±3.0, 40.1±0.9 and 16.5±1.7min at 55, 58 and 61°C, respectively; and the z-value was 10.4±0.6°C. The water activity (a w ) of the muffin crumb (0.928) after baking and 30min of cooling was similar to that of pre-baked muffin batter, whereas the a w of the muffin crust decreased to (0.700). This study validates a typical commercial muffin baking process utilizing an oven temperature of 190.6°C for at least 17min as an effective kill-step in reducing a Salmonella serovar population by ≥5logCFU/g. Copyright © 2017 The Authors. Published by Elsevier B.V. All rights reserved.

Radiation-hardened control system

International Nuclear Information System (INIS)

Vandermolen, R.I.; Smith, S.F.; Emery, M.S.

1993-01-01

A radiation-hardened bit-slice control system with associated input/output circuits was developed to prove that programmable circuits could be constructed to successfully implement intelligent functions in a highly radioactive environment. The goal for this effort was to design and test a programmable control system that could withstand a minimum total dose of 10 7 rads (gamma). The Radiation Hardened Control System (RHCS) was tested in operation at a dose rate that ranged up to 135 krad/h, with an average total dose of 10.75 Mrads. Further testing beyond the required 10 7 rads was also conducted. RHCS performed properly through the target dose of 10 7 rads, and sporadic intermittent failures in some programmable logic devices were noted after ∼ 13 Mrads

Baking and helium glow discharge cleaning of SST-1 tokamak with graphite plasma facing components

International Nuclear Information System (INIS)

Semwal, Pratibha; Khan, Ziauddin; Raval, Dilip

2015-01-01

Graphite plasma facing components (PFCs) were installed inside SST-1 vacuum vessel. Prior to installation, all the graphite tiles were baked at 1000 °C in a vacuum furnace operated below 1.0 X 10 -5 mbar. However due to the porous structure of graphite, they absorb a significant amount of water vapour from air during the installation process. Rapid desorption of water vapour requires high temperature bake-out of the PFCs at ≥ 250 °C. In SST-1 the PFCs were baked at 250 °C using hot nitrogen gas facility to remove the absorbed water vapour. Also device with large graphite surface area has the disadvantage that a large quantity of hydrogen gets trapped inside it during plasma discharges which makes density control difficult. Helium (He) glow discharge cleaning (GDC) effectively removes this stored hydrogen as well as other impurities like oxygen and hydrocarbon within few nanometers from the surface by particle induced desorption. Before plasma operation in SST-1 tokamak, both baking of PFCs and He-GDC were carried out so that these impurities were removed effectively. The mean desorption yield of hydrogen was found to be 0.48. In this paper, the results of effect of baking and He-GDC experiments of SST-1 will be presented in detail. (author)

Baking and helium glow discharge cleaning of SST-1 Tokamak with graphite plasma facing components

Science.gov (United States)

Semwal, P.; Khan, Z.; Raval, D. C.; Dhanani, K. R.; George, S.; Paravastu, Y.; Prakash, A.; Thankey, P.; Ramesh, G.; Khan, M. S.; Saikia, P.; Pradhan, S.

2017-04-01

Graphite plasma facing components (PFCs) were installed inside the SST-1 vacuum vessel. Prior to installation, all the graphite tiles were baked at 1000 °C in a vacuum furnace operated below 1.0 × 10-5 mbar. However due to the porous structure of graphite, they absorb a significant amount of water vapour from air during the installation process. Rapid desorption of this water vapour requires high temperature bake-out of the PFCs at ≥ 250 °C. In SST-1 the PFCs were baked at 250 °C using hot nitrogen gas facility to remove the absorbed water vapour. Also device with large graphite surface area has the disadvantage that a large quantity of hydrogen gets trapped inside it during plasma discharges which makes density control difficult. Helium glow discharge cleaning (He-GDC) effectively removes this stored hydrogen as well as other impurities like oxygen and hydrocarbon within few nano-meters from the surface by particle induced desorption. Before plasma operation in SST-1 tokamak, both baking of PFCs and He-GDC were carried out so that these impurities were removed effectively. The mean desorption yield of hydrogen was found to be 0.24. In this paper the results of baking and He-GDC experiments of SST-1 will be presented in detail.

Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

DEFF Research Database (Denmark)

Pedersen, L.; Kaack, K.; Bergsøe, M.N.

2004-01-01

differences in structural properties with genetic control. Multivariate regression of flour physiochemical, dough theological, and biscuit baking characteristics showed that a decrease in biscuit length was correlated under several theological parameters, including phase angle delta, Farinograph and creep......Rheological properties of semi-sweet biscuit doughs from eight wheat cultivars were studied, and related to the dimensional changes of biscuits after cutting and baking. The tested cultivars were selected in order to represent a wide diversity in biscuit baking performance, and were grown with low...... recovery parameters. Sedimentation value was the only physiochernical flour characteristic with considerable influence on the model. Validation of the partial least squares-model including all samples from the 3 years gave only a weak correlation (r = 0.58), whereas when each single year was evaluated...

Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates-Part I: effect of starch and sugar components.

Science.gov (United States)

Huber, Regina; Schoenlechner, Regine

2017-05-01

Fresh egg waffles are a sweet convenience product typically baked from eggs, water, sugar, flour, fat, leavening agents, emulsifiers, preservatives, and flavors. In industrial production, waffles are baked continuously in high amounts of up to 200 kg raw material per hour. Therefore, it is important that the waffles do not stick onto the baking plates, which can cause significant product loss and increased costs due to interruption of the baking process, required cleaning procedures, and restarting of the energy-consuming start-up phase. Sticking of waffles is greatly influenced not only by baking plate material, release agent, baking temperature, and time, but also by the batter ingredients. In this study, effects of different starches and sugar components were investigated. Within the selected starches, potato starch demonstrated the highest effects on increasing waffle stability and releasing properties compared to wheat and lupine flour (less than 7% sticking waffles). Rice flour performed worst, with almost 50% of sticking waffles. Most of these waffles were broken during take-off, due to their crumbly texture. Within the sugar components, glycerine was better suitable than sorbitol and crystal sugar was superior compared to powdered sugar. They required less take-off force. It could be demonstrated that waffles with increased stability and texture were those that showed the least number of sticking waffles, thus the main aim of batter ingredients was to improve waffle quality. Waffle quality was influenced by batter parameters, significant correlations could be found, for example, a positive correlation between pH- and L-value, negative correlations between pH- and a-value, or density and aw-value. This resulted in significant correlations with take-off-force, which was correlated with L*- and b*-value (negative) and positive to a*-value. Sticking behavior was strongly associated with b*-value (positive) and to a*-value (negative).

Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread

NARCIS (Netherlands)

Zhang, Lu; Taal, Marieke A.; Boom, Remko M.; Chen, Xiao Dong; Schutyser, Maarten A.I.

2018-01-01

Bread is an interesting non-dairy-based vehicle for probiotics delivery given its daily consumption worldwide. The incorporation of probiotics in bread is challenging due to the high baking temperatures. In this study the influence of various baking conditions and subsequent storage on survival of a

Hardening of niobium alloys at precrystallization annealing

International Nuclear Information System (INIS)

Vasil'eva, E.V.; Pustovalov, V.A.

1989-01-01

Niobium base alloys were investigated. It is shown that precrystallization annealing of niobium-molybdenum, niobium-vanadium and niobium-zirconium alloys elevates much more sufficiently their resistance to microplastic strains, than to macroplastic strains. Hardening effect differs sufficiently for different alloys. The maximal hardening is observed for niobium-vanadium alloys, the minimal one - for niobium-zirconium alloys

Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas.

Science.gov (United States)

Wang, Miki Mei-Chi; Yeh, Yun; Shih, Yu-En; Tzen, Jason Tze-Cheng

2018-04-01

Phenolic compounds in a series of old oolong teas prepared by baking annually were monitored and compared. The results showed that the relative content of gallic acid over 5-galloylquinic acid was subsequently elevated during this preparatory process. To reveal the effect was mainly resulted from baking or aging, two sets of oolong teas were collected and examined; one set was generated from fresh oolong tea via continually daily baking and the other set was composed of aged oolong teas with no or light baking in the storage period. The relative content of gallic acid over 5-galloylquinic acid was observed to be subsequently elevated when oolong tea was continually baked at 90, 100, 110, and 120 °C for 8 h day after day. In contrast, the relative contents of gallic acid over 5-galloylquinic acid in aged oolong teas with no or light baking were found to be similar to or slightly higher than that in fresh oolong tea. The results suggest that the relative content of gallic acid over 5-galloylquinic acid seems to be a suitable index for the baking intensity of oolong tea in different preparations. Copyright © 2017. Published by Elsevier B.V.

Induction surface hardening of hard coated steels

Energy Technology Data Exchange (ETDEWEB)

Pantleon, K.; Kessler, O.; Hoffann, F.; Mayr, P. [Stiftung Inst. fuer Werkstofftechnik, Bremen (Germany)

1999-11-01

The properties of hard coatings deposited using CVD processes are usually excellent. However, high deposition temperatures negatively influence the substrate properties, especially in the case of low alloyed steels. Therefore, a subsequent heat treatment is necessary to restore the properties of steel substrates. Here, induction surface hardening is used as a method of heat treatment after the deposition of TiN hard coatings on AISI 4140 (DIN42CrMo4) substrates. The influences of the heat treatment on both the coating and the substrate properties are discussed in relation to the parameters of induction heating. Thereby, the heating time, heating atmosphere and the power input into the coating-substrate compounds are varied. As a result of induction surface hardening, the properties of the substrates are improved without losing good coating properties. High hardness values in the substrate near the interface allow the AISI 4140 substrates to support TiN hard coatings very well. Consequently, higher critical loads are measured in scratch tests after the heat treatment. Also, compressive residual stresses in the substrate are generated. In addition, only a very low distortion appears. (orig.)

Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology.

Science.gov (United States)

Şakıyan, Özge

2015-05-01

The aim of present work is to optimize the formulation of a functional cake (soy-cake) to be baked in infrared-microwave combination oven. For this optimization process response surface methodology was utilized. It was also aimed to optimize the processing conditions of the combination baking. The independent variables were the baking time (8, 9, 10 min), the soy flour concentration (30, 40, 50 %) and the DATEM (diacetyltartaric acid esters of monoglycerides) concentration (0.4, 0.6 and 0.8 %). The quality parameters that were examined in the study were specific volume, weight loss, total color change and firmness of the cake samples. The results were analyzed by multiple regression; and the significant linear, quadratic, and interaction terms were used in the second order mathematical model. The optimum baking time, soy-flour concentration and DATEM concentration were found as 9.5 min, 30 and 0.72 %, respectively. The corresponding responses of the optimum points were almost comparable with those of conventionally baked soy-cakes. So it may be declared that it is possible to produce high quality soy cakes in a very short time by using infrared-microwave combination oven.

PERBEDAAN PH SALIVA ANTARA PENGGUNA PASTA GIGI YANG MENGANDUNG BAKING SODA DAN PENGGUNA PASTA GIGI YANG MENGANDUNG FLUOR

OpenAIRE

LINARDI, ALICIA NADIA

2014-01-01

2014 Latar belakang : Baking soda dan fluor merupakan bahan yang biasa ditambahkan dalam pasta gigi. Baking soda dan fluor mempunyai kemampuan untuk meningkatkan sekresi saliva dan pH saliva. Tujuan penelitian ini adalah untuk mengetahui perbedaan pH saliva antara pengguna pasta gigi yang mengandung baking soda dan pengguna pasta gigi yang mengandun fluor. Bahan dan metode : Jenis penelitian ini adalah eksperimental dengan desai...

METHYL JASMONATE AND STEM BENDING HARDENING AND INITIAL GROWTH OF Cordia trichotoma SEEDLINGS

Directory of Open Access Journals (Sweden)

Danielle Acco Cadorin

2015-12-01

Full Text Available The submission of seedlings to mechanical stimuli and plant growth regulator promote their hardening and can be included in the routine of nurseries, favoring the survival and initial growth in the field. The study aimed to evaluate the effects of applying methyl jasmonate and stem bending in hardening and initial growth of Cordia trichotoma seedlings. Seedlings were subjected to 20 stem bending daily for 4 weeks; 20 stem bending daily for 8 weeks; 50 µmol.L-1 of methyl jasmonate applied weekly for 4 weeks; 50 µmol.L-1 of methyl jasmonate applied weekly for 8 weeks and the control treatment. The design was a completely randomized, with five repetitions of the fourteen seedlings. Seedlings submitted to hardening treatments showed less increment in height, greater increment in stem diameter and less value for strength index. Seedlings of control treatment had greater loss of root tissue electrolytes and less potential for root regeneration. In the field, 180 days after planting, seedlings submitted to eight weeks of stem bending and eight methyl jasmonate applications showed greater increment in height and stem diameter. The results indicate that both stem bending such as methyl jasmonate application for eight weeks are effective in promoting hardening and improve the starting performance in field of Cordia trichotoma seedlings.

Preparation of Baking-Free Brick from Manganese Residue and Its Mechanical Properties

Directory of Open Access Journals (Sweden)

Ping Wang

2013-01-01

Full Text Available The increasing amount of waste residue produced during the electrolytic preparation process of manganese has nowadays brought about serious environmental problems. The research on utilization of manganese slag has been a hot spot around the world. The utilization of manganese slag is not only environment friendly, but also economically feasible. In the current work, a summarization of the main methods to produced building materials from manganese slag materials was given. Baking-free brick, a promising building material, was produced from manganese slag with the addition of quicklime and cement. The physical properties, chemical composition, and mechanical performances of the obtained samples were measured by several analyses and characterization methods. Then the influence of adding materials and molding pressure during the preparation of baking-free brick samples on their compressive strength properties was researched. It is concluded that the baking-free brick prepared from manganese residue could have excellent compressive strength performance under certain formula.

2.2. Chlorination of pre-baked danburite with reducer

International Nuclear Information System (INIS)

Mirsaidov, U.; Mamatov, E.D.; Safiev, Kh.S.

2013-01-01

According to conducted studied it was found that increasing of reactivity of danburite rock with gaseous chlorine after heat treatment connected with danburite decomposition: Ca O·B 2 O 3 ·2SiO 2 →Ca O·B 2 O 3 +2SiO 2 . The dependence of extraction rate of boron oxide on temperature, process duration, reducer (coal) and size of particles of danburite rock is defined. By means of X-ray analysis method the composition of danburite rock before and after pre-baking was defined as well. The impact of pre-baking on danburite chlorination was studied at 400-800 deg C during 60 minutes with reducer. The optimal parameters for chlorination of burned danburite are: temperature - 700 deg C, process duration - 120 minutes, and reducer containing - 30%.

Baking soda misuse as a home remedy: case experience of the California Poison Control System.

Science.gov (United States)

Al-Abri, S A; Kearney, T

2014-02-01

Baking soda is a common household product promoted by the manufacturer as an antacid. It contains sodium bicarbonate and has the potential for significant toxicity when ingested in excessive amounts. Characterizing the patterns and outcomes from the misuse of baking soda as a home remedy can guide the clinical assessment and preventative counselling of patients at risk for use of this product. We conducted a retrospective review of all symptomatic cases involving ingestion and misuse of a baking soda powder product that were reported to the California Poison Control System between the years 2000 and 2012. Of the 192 cases we identified, 55·8% were female, ages ranged 2 months to 79 years, and the most common reasons for misuse included antacid (60·4%), 'beat a urine drug test' (11·5%) and treat a UTI (4·7%). Most cases (55·2%) had significant symptoms warranting a medical evaluation, whereas 12 patients required hospital admission developed either electrolyte imbalances, metabolic alkalosis or respiratory depression. Misuse of baking soda can result in serious electrolyte and acid/base imbalances. Patients at highest risk of toxicity may include those who chronically use an antacid, those who use the method to 'beat' urine drug screens, pregnant women and young children. Self-treatment with baking soda as a home remedy may also mask or delay medical care thereby complicating or exacerbating an existing medical problem. We suggest that healthcare providers counsel high-risk patients about the potential complications of misuse of baking soda as a home remedy. © 2013 John Wiley & Sons Ltd.

Hardening device, by inserts, of electronic component against radiation

International Nuclear Information System (INIS)

Val, C.

1987-01-01

The hardening device includes at least two materials, one with high atomic number with respect to the other. One of these materials is set as inserts in a layer of the other material. The hardening device is then made by stacking of such layers, the insert density varying from one layer to the other, making thus vary the atomic number resulting from the hardening device along its thickness, following a predefined law [fr

Investigation of srawberry hardening in low temperatures in vitro

OpenAIRE

Lukoševičiūtė, Vanda; Rugienius, Rytis; Kavaliauskaitė, Danguolė

2007-01-01

Cold resistance of different strawberry varieties in vitro and ability to retain hardening after defrosting and repeated hardening. Phytohormons – gibberellin and abscisic acid added in the growing medium were investigated in Horticulture plant genetic and biotechnology department of LIH. We tried to model common conditions in temperate zone when freeze-thaw cycles often occur during wintertime. For investigation in vitro strawberries for the first time hardened in light at the temperature of...

An investigation of bread-baking process in a pilot-scale electrical heating oven using computational fluid dynamics.

Science.gov (United States)

Anishaparvin, A; Chhanwal, N; Indrani, D; Raghavarao, K S M S; Anandharamakrishnan, C

2010-01-01

A computational fluid dynamics (CFD) model was developed for bread-baking process in a pilot-scale baking oven to find out the effect of hot air distribution and placement of bread on temperature and starch gelatinization index of bread. In this study, product (bread) simulation was carried out with different placements of bread. Simulation results were validated with experimental measurements of bread temperature. This study showed that nonuniform air flow pattern inside the oven cavity leads to uneven temperature distribution. The study with respect to placement of bread showed that baking of bread in upper trays required shorter baking time and gelatinization index compared to those in the bottom tray. The upper tray bread center reached 100 °C at 1200 s, whereas starch gelatinization completed within 900 s, which was the minimum baking index. Moreover, the heat penetration and starch gelatinization were higher along the sides of the bread as compared to the top and bottom portions of the bread. © 2010 Institute of Food Technologists®

Optimization of the pre-aging treatment for an AA6022 alloy at various temperatures and holding times

International Nuclear Information System (INIS)

Ding, Lipeng; He, Yang; Wen, Zhang; Zhao, Pizhi; Jia, Zhihong; Liu, Qing

2015-01-01

The effect of pre-aging at four different temperatures and three holding times on the natural aging and the bake hardening response of an AA6022 alloys were studied by Vickers microhardness measurement, tensile test, differential scanning calorimetry (DSC) analysis and transmission electron microscopy (TEM). It was revealed that pre-aging immediately after quenching is effective in suppressing the natural aging and improving the bake hardening response (BHR), which is attributed to the readily formation of Cluster(2) during pre-aging treatment as well as depressing of Cluster(1). The optimum pre-aging treatments were exploited as: 80 °C for 8 h; 100 °C for 3 h; 130 °C for 20 min and 170 °C for 5 min. By considering the practical process requirement pre-aging at 100 °C for 3 h gives a better BHR without impairing the formability in T4P temper, which has the potential to be used in industrial production. - Highlights: • Pre-aging treatment improves T4 hardness and BHR by modifying the cluster forming. • The suitable holding time for each pre-aging temperature is given. • The optimum pre-aging process of 100 °C for 3 h is suggested

Formation of monochloropropane-1,2-diol and its esters in biscuits during baking.

Science.gov (United States)

Mogol, Burçe Ataç; Pye, Céline; Anderson, Warwick; Crews, Colin; Gökmen, Vural

2014-07-23

The formation of free monochloropropane-1,2-diol (3-MCPD and 2-MCPD) and its esters (bound-MCPD) was investigated in biscuits baked with various time and temperature combinations. The effect of salt as a source of chloride on the formation of these processing contaminants was also determined. Kinetic examination of the data indicated that an increasing baking temperature led to an increase in the reaction rate constants for 3-MCPD, 2-MCPD, and bound-MCPD. The activation energies of formation of 3-MCPD and 2-MCPD were found to be 29 kJ mol(-1). Eliminating salt from the recipe decreased 3-MCPD and 2-MCPD formation rate constants in biscuits by 57.5 and 85.4%, respectively. In addition, there was no formation of bound-MCPD in biscuits during baking without salt. Therefore, lowering the thermal load or limiting the chloride concentration should be considered a means of reducing or eliminating the formation of these contaminants in biscuits. Different refined oils were also used in the recipe to test their effect on the occurrence of free MCPD and its esters in biscuits. Besides the baking process, the results also confirmed the role of refined oil in the final concentration of these contaminants in biscuits.

A procedure for the hardening of materials

International Nuclear Information System (INIS)

Dearnaley, G.

1984-01-01

A method of hardening metals or ceramics which have fcc, bcc or hcp structures in which two species of differing atomic radii are introduced into the material to be hardened. One species is of a size such that it can diffuse through the lattice normally. The other is of a size such that it can diffuse readily only along dislocations. Ion bombardment is the preferred method of introducing the species with different atomic radii. The material to be hardened is subjected to heat and plastic deformation so as to cause a large number of dislocations with jogs. The species meet at the jogs where they interact and are trapped and set up strain fields which prevent further deformation of the material. (author)

An Anisotropic Hardening Model for Springback Prediction

Science.gov (United States)

Zeng, Danielle; Xia, Z. Cedric

2005-08-01

As more Advanced High-Strength Steels (AHSS) are heavily used for automotive body structures and closures panels, accurate springback prediction for these components becomes more challenging because of their rapid hardening characteristics and ability to sustain even higher stresses. In this paper, a modified Mroz hardening model is proposed to capture realistic Bauschinger effect at reverse loading, such as when material passes through die radii or drawbead during sheet metal forming process. This model accounts for material anisotropic yield surface and nonlinear isotropic/kinematic hardening behavior. Material tension/compression test data are used to accurately represent Bauschinger effect. The effectiveness of the model is demonstrated by comparison of numerical and experimental springback results for a DP600 straight U-channel test.

An Anisotropic Hardening Model for Springback Prediction

International Nuclear Information System (INIS)

Zeng, Danielle; Xia, Z. Cedric

2005-01-01

As more Advanced High-Strength Steels (AHSS) are heavily used for automotive body structures and closures panels, accurate springback prediction for these components becomes more challenging because of their rapid hardening characteristics and ability to sustain even higher stresses. In this paper, a modified Mroz hardening model is proposed to capture realistic Bauschinger effect at reverse loading, such as when material passes through die radii or drawbead during sheet metal forming process. This model accounts for material anisotropic yield surface and nonlinear isotropic/kinematic hardening behavior. Material tension/compression test data are used to accurately represent Bauschinger effect. The effectiveness of the model is demonstrated by comparison of numerical and experimental springback results for a DP600 straight U-channel test

Hypernatremia and metabolic alkalosis as a consequence of the therapeutic misuse of baking soda.

Science.gov (United States)

Fuchs, S; Listernick, R

1987-12-01

When used appropriately, baking soda (sodium bicarbonate, USP) is a nontoxic, readily available, multipurpose product found in many households. We report an infant who presented with hypernatremia and metabolic alkalosis due to the addition of baking soda to her water. This case represents the possible dangerous use of a common household product in infants owing to the lack of proper warning labels.

Effect of a baking soda-peroxide dentifrice on post-surgical wound healing.

Science.gov (United States)

Dentino, A R; Ciancio, S G; Bessinger, M; Mather, M A; Cancro, L; Fischman, S

1995-06-01

To investigate the effect of a baking soda-hydrogen peroxide (0.75%) dentifrice on wound healing, plaque formation, gingival inflammation, patient comfort, probing depth, and clinical attachment level following gingival flap surgery. A randomized, double-blind crossover study involving 25 patients requiring bilateral maxillary gingival flap surgery was completed. The effects of twice daily brushing with a baking soda-hydrogen peroxide dentifrice (Mentadent) or a placebo dentifrice (Crest) were observed over a 28-day post-surgical period. Gingival Index (GI), plaque index (PI), probing depth (PD), clinical attachment level (CAL) and gingival bleeding index (BI) were recorded pre-surgically and at day 28 for each surgical sextant. At days 7 and 14, soft tissue appearance/wound healing (STA) was assessed based on color and edema, PIs were determined and patient comfort was ascertained by report. Post-surgical wound healing was statistically significantly improved at day 7 with the trend continuing to day 14 when Mentadent dentifrice was used as compared to Crest dentifrice. However, there was no statistical difference in the PI values between the test and control dentifrice throughout the study. Use of Mentadent may be an effective aid in the early phase of healing following gingival flap surgery.

Effect of pre-ageing and natural ageing on the paint bake response of alloy AA6181A

Energy Technology Data Exchange (ETDEWEB)

Cao, Lingfei, E-mail: lingfei.cao@monash.edu [ARC Centre of Excellence for Design in Light Metals, Monash University, VIC 3800 (Australia); Rometsch, Paul A.; Couper, Malcolm J. [ARC Centre of Excellence for Design in Light Metals, Monash University, VIC 3800 (Australia)

2013-06-01

A pre-ageing treatment of 20 s at 200 °C immediately after quenching effectively retards clustering during subsequent natural ageing in alloy 6181A. This results in a better paint-baking response in alloy 6181A than in 6022 with a 0.3 wt% Cu addition. The formation of solute aggregates with more than 22 detected Mg+Si+Cu atoms during the pre-ageing treatment was found to contribute to an enhanced age hardening response during a subsequent ageing treatment of 0.5 h at 170 °C. Based on a generalised regression model, it was found that for a given fraction of Mg+Si+Cu in solute aggregates, large solute aggregates with more than 75 detected Mg+Si+Cu atoms contribute about 2 times more to the yield strength than small solute aggregates with less than 23 atoms, while intermediately sized solute aggregates appear to have only a negligible strengthening effect. Also, based on another generalised regression analysis, it was confirmed that the electrical conductivity is influenced by both the solute concentration in solution and by differently sized aggregates. For a given volume fraction, small aggregates with less than 23 Mg+Si+Cu atoms were found to have a significantly more negative effect on the conductivity than larger aggregates.

Thermal release of D{sub 2} from new Be-D co-deposits on previously baked co-deposits

Energy Technology Data Exchange (ETDEWEB)

Baldwin, M.J., E-mail: m1baldwin@ucsd.edu; Doerner, R.P.

2015-12-15

Past experiments and modeling with the TMAP code in [1, 2] indicated that Be-D co-deposited layers are less (time-wise) efficiently desorbed of retained D in a fixed low-temperature bake, as the layer grows in thickness. In ITER, beryllium rich co-deposited layers will grow in thickness over the life of the machine. Although, compared with the analyses in [1, 2], ITER presents a slightly different bake efficiency problem because of instances of prior tritium recover/control baking. More relevant to ITER, is the thermal release from a new and saturated co-deposit layer in contact with a thickness of previously-baked, less-saturated, co-deposit. Experiments that examine the desorption of saturated co-deposited over-layers in contact with previously baked under-layers are reported and comparison is made to layers of the same combined thickness. Deposition temperatures of ∼323 K and ∼373 K are explored. It is found that an instance of prior bake leads to a subtle effect on the under-layer. The effect causes the thermal desorption of the new saturated over-layer to deviate from the prediction of the validated TMAP model in [2]. Instead of the D thermal release reflecting the combined thickness and levels of D saturation in the over and under layer, experiment differs in that, i) the desorption is a fractional superposition of desorption from the saturated over-layer, with ii) that of the combined over and under -layer thickness. The result is not easily modeled by TMAP without the incorporation of a thin BeO inter-layer which is confirmed experimentally on baked Be-D co-deposits using X-ray micro-analysis.

Determining the baking isotherm temperature of Söderberg electrodes and associated structural changes

OpenAIRE

Shoko, L.; Beukes, J.P.; Strydom, C.A.

2013-01-01

One of the most commonly employed electrode systems in industrial metal smelting applications is continuous self-baking electrodes, i.e. the Söderberg electrode system. In this system, the temperature at which transition from a liquid/soft paste to a solid carbonaceous electrode takes place is termed the baking isotherm temperature. This temperature is extremely important within the context of electrode management. In this paper, thermo mechanical analysis (TMA) was used to measure the dimens...

Impact of Triticum mosaic virus infection on hard winter wheat milling and bread baking quality.

Science.gov (United States)

Miller, Rebecca A; Martin, T Joe; Seifers, Dallas L

2012-03-15

Triticum mosaic virus (TriMV) is a newly discovered wheat virus. Information regarding the effect of wheat viruses on milling and baking quality is limited. The objective of this study was to determine the impact of TriMV infection on the kernel characteristics, milling yield and bread baking quality of wheat. Commercial hard winter varieties evaluated included RonL, Danby and Jagalene. The TriMV resistance of RonL is low, while that of Danby and Jagalene is unknown. KS96HW10-3, a germplasm with high TriMV resistance, was included as a control. Plots of each variety were inoculated with TriMV at the two- to three-leaf stage. Trials were conducted at two locations in two crop years. TriMV infection had no effect on the kernel characteristics, flour yield or baking properties of KS96HW10-3. The effect of TriMV on the kernel characteristics of RonL, Danby and Jagalene was not consistent between crop years and presumably an environmental effect. The flour milling and bread baking properties of these three varieties were not significantly affected by TriMV infection. TriMV infection of wheat plants did not affect harvested wheat kernel characteristics, flour milling properties or white pan bread baking quality. Copyright © 2011 Society of Chemical Industry.

Baking and helium glow discharge cleaning of SST-1 Tokamak with graphite plasma facing components

International Nuclear Information System (INIS)

Semwal, P; Khan, Z; Raval, D C; Dhanani, K R; George, S; Paravastu, Y; Prakash, A; Thankey, P; Ramesh, G; Khan, M S; Saikia, P; Pradhan, S

2017-01-01

Graphite plasma facing components (PFCs) were installed inside the SST-1 vacuum vessel. Prior to installation, all the graphite tiles were baked at 1000 °C in a vacuum furnace operated below 1.0 × 10 -5 mbar. However due to the porous structure of graphite, they absorb a significant amount of water vapour from air during the installation process. Rapid desorption of this water vapour requires high temperature bake-out of the PFCs at ≥ 250 °C. In SST-1 the PFCs were baked at 250 °C using hot nitrogen gas facility to remove the absorbed water vapour. Also device with large graphite surface area has the disadvantage that a large quantity of hydrogen gets trapped inside it during plasma discharges which makes density control difficult. Helium glow discharge cleaning (He-GDC) effectively removes this stored hydrogen as well as other impurities like oxygen and hydrocarbon within few nano-meters from the surface by particle induced desorption. Before plasma operation in SST-1 tokamak, both baking of PFCs and He-GDC were carried out so that these impurities were removed effectively. The mean desorption yield of hydrogen was found to be 0.24. In this paper the results of baking and He-GDC experiments of SST-1 will be presented in detail. (paper)

Effects of kinematic hardening rules on thermal ratchetting analysis of cylinders subjected to cyclically moving temperature distribution

International Nuclear Information System (INIS)

Ohno, N.; Kobayashi, M.

1995-01-01

In the present work, thermal ratchetting in a cylinder subjected to a cyclically moving temperature front (i.e. liquid surface induced thermal ratchetting) was analyzed by implementing in a finite element method the four kinds of plasticity models with different kinematic hardening rules. The following findings were thus obtained concerning effects of the kinematic hardening rules on the analysis. (1) If transition nonlinear hardening after yielding is disregarded, the thermal ratchetting becomes significant, as seen in the results of the PP and LKH models. Especially the PP model, which does not express any strain hardening, predicts steady development of the thermal ratchetting. (2) If significant mechanical ratchetting is allowed in the modeling of kinematic hardening, the thermal ratchetting becomes marked, as seen in the results of the AF model. (3) Model dependence of the thermal ratchetting is more noticeable when the difference of temperature at the temperature front, ΔT, is smaller. (4) The OW model makes the thermal ratchetting stop at a smaller number of cycles when ΔT is smaller. On the other hand, the LKH and AF models allow that the thermal ratchetting to develop more constantly when ΔT is smaller. As seen from the above findings, the analysis of liquid surface induced thermal ratchetting has great dependence on the kinematic hardening rules employed. Especially the PP model, which has been used often to analyze the thermal ratchetting so far, gives too large development of the thermal ratchetting. Thus we may say that in order to improve the analysis it is necessary to use an appropriate kinematic hardening model which is capable of expressing appropriately both mechanical ratchetting and transient nonlinear hardening after yielding. (author)

ANISOTROPIC STRAIN-HARDENING IN POLYCRYSTALLINE COPPER AND ALUMINUM

NARCIS (Netherlands)

HESS, F

1993-01-01

A new viscoplastic model for the plastic stress-strain behaviour of f.c.c. metals is presented. In this model the strain hardening results from increasing dislocation densities. The observed stagnation of strain hardening after strain reversals is explained by a lowering of the increase in

Surface hardening of titanium alloys with melting depth controlled by heat sink

Science.gov (United States)

Oden, Laurance L.; Turner, Paul C.

1995-01-01

A process for forming a hard surface coating on titanium alloys includes providing a piece of material containing titanium having at least a portion of one surface to be hardened. The piece having a portion of a surface to be hardened is contacted on the backside by a suitable heat sink such that the melting depth of said surface to be hardened may be controlled. A hardening material is then deposited as a slurry. Alternate methods of deposition include flame, arc, or plasma spraying, electrodeposition, vapor deposition, or any other deposition method known by those skilled in the art. The surface to be hardened is then selectively melted to the desired depth, dependent on the desired coating thickness, such that a molten pool is formed of the piece surface and the deposited hardening material. Upon cooling a hardened surface is formed.

Effect of dentifrice containing fluoride and/or baking soda on enamel demineralization/remineralization: an in situ study.

Science.gov (United States)

Cury, J A; Hashizume, L N; Del Bel Cury, A A; Tabchoury, C P

2001-01-01

The additive effect of baking soda on the anticariogenic effect of fluoride dentifrice is not well established. To evaluate it, a crossover in situ study was done in three phases of 28 days. Volunteers, using acrylic palatal appliances containing four human enamel blocks, two sound (to evaluate demineralization) and two with artificial caries lesions (to evaluate remineralization), took part in this study. During each phase, 10% sucrose solution was dripped (3 times a day) only onto the sound blocks. After 10 min, a slurry of placebo, fluoride (F) or fluoride and baking soda (F+NaHCO(3)) dentifrice was dripped onto all enamel blocks. The results showed a higher F concentration in dental plaque formed during treatment with F+NaHCO(3) than placebo (pbaking soda neither improves nor impairs the effect of F dentifrice on reduction of demineralization and enhancement of remineralization of enamel.

Plan de empresa baking fun

OpenAIRE

Castiblanco Gutiérrez, Daniella María; Blanco Barrios, Andrea

2016-01-01

Baking fun es una empresa dedicada a la producción y comercialización de snacks saludables para niños. Sabemos que el momento de la comida no es fácil para los padres, y más aun cuando quieren alimentar con frutas y verduras a los más pequeños. Es por esto que nuestros snacks, a diferencia de los snacks tradicionales buscan combinar lo saludable con lo divertido, para que puedan alimentar balanceadamente a sus hijos mientras ellos se divierten y disfrutan nuestros snacks.

Research on SEU hardening of heterogeneous Dual-Core SoC

Science.gov (United States)

Huang, Kun; Hu, Keliu; Deng, Jun; Zhang, Tao

2017-08-01

The implementation of Single-Event Upsets (SEU) hardening has various schemes. However, some of them require a lot of human, material and financial resources. This paper proposes an easy scheme on SEU hardening for Heterogeneous Dual-core SoC (HD SoC) which contains three techniques. First, the automatic Triple Modular Redundancy (TMR) technique is adopted to harden the register heaps of the processor and the instruction-fetching module. Second, Hamming codes are used to harden the random access memory (RAM). Last, a software signature technique is applied to check the programs which are running on CPU. The scheme need not to consume additional resources, and has little influence on the performance of CPU. These technologies are very mature, easy to implement and needs low cost. According to the simulation result, the scheme can satisfy the basic demand of SEU-hardening.

Survival of Penicillium spp. conidia during deep-frying and baking steps of frozen chicken nuggets processing.

Science.gov (United States)

Wigmann, Évelin Francine; Moreira, Rafael Chelala; Alvarenga, Verônica Ortiz; Sant'Ana, Anderson S; Copetti, Marina Venturini

2016-05-01

This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at 80 °C/30 min. Subsequently, each Penicillium strain was inoculated in frozen chicken nuggets, which were subjected to the following treatments: i) only deep frying (frying oil at 195-200 °C), ii) only baking (120-130 °C until the internal temperature reached 70 °C) and iii) deep frying followed by baking (frying oil temperature of 195-200 °C and baking temperature of 120-130 °C, until the internal temperature reached 70 °C). The results indicated that Penicillium polonicum NGT 23/12, Penicillium commune NGT 16/12, Penicillium solitum NGT 30/12 and Penicillium crustosum NGT 51/12 were able to survive after the combined treatment (deep frying followed by baking) when inoculated in chicken nuggets. P. polonicum NGT 23/12 was the most resistant strain to the combined treatment (deep frying and baking), as its population was reduced by 3 log cycles CFU/g, when the internal temperature reached 78 °C after 10 min and 30 s of baking. The present data show that if Penicillium spp. is present in high numbers in raw materials, such as breading flours, it will survive the thermal processing applied during chicken nuggets production. Copyright © 2015 Elsevier Ltd. All rights reserved.

Estimation of thermal conductivity of short pastry biscuit at different baking stages

Directory of Open Access Journals (Sweden)

Chiara Cevoli

2014-10-01

Full Text Available Thermal conductivity of a food material is an essential physical property in mathematical modelling and computer simulation of thermal processing. Effective thermal conductivity of non-homogeneous materials, such as food matrices, can be determined experimentally or mathematically. The aim of the following research was to compare the thermal conductivity of short pastry biscuits, at different baking stages (60-160 min, measured by a line heat source thermal conductivity probe and estimated through the use of thermo-physical models. The measures were carried out on whole biscuits and on powdered biscuits compressed into cylindrical cases. Thermal conductivity of the compacted material, at different baking times (and, consequently at different moisture content, was then used to feed parallel, series, Krischer and Maxwell-Eucken models. The results showed that the application of the hot wire method for the determination of thermal conductivity is not fully feasible if applied directly to whole materials due to mechanical changes applied to the structure and the high presence of fats. The method works best if applied to the biscuit component phases separately. The best model is the Krischer one for its adaptability. In this case the value of biscuit thermal conductivity, for high baking time, varies from 0.15 to 0.19 Wm–1 K–1, while the minimum, for low baking time, varies from 0.11 to 0.12 Wm–1 K–1. These values are close to that reported in literature for similar products.

Hardening and softening mechanisms of pearlitic steel wire under torsion

International Nuclear Information System (INIS)

Zhao, Tian-Zhang; Zhang, Shi-Hong; Zhang, Guang-Liang; Song, Hong-Wu; Cheng, Ming

2014-01-01

Highlights: • Mechanical behavior of pearlitic steel wire is studied using torsion. • Work hardening results from refinement lamellar pearlitic structure. • Softening results from recovery, shear bands and lamellar fragmentations. • A microstructure based analytical flow stress model is established. - Abstract: The mechanical behaviors and microstructure evolution of pearlitic steel wires under monotonic shear deformation have been investigated by a torsion test and a number of electron microscopy techniques including scanning electron microscopy (SEM) and transmission electron microscopy (TEM), with an aim to reveal the softening and hardening mechanisms of a randomly oriented pearlitic structure during a monotonic stain path. Significantly different from the remarkable strain hardening in cold wire drawing, the strain hardening rate during torsion drops to zero quickly after a short hardening stage. The microstructure observations indicate that the inter-lamellar spacing (ILS) decreases and the dislocations accumulate with strain, which leads to hardening of the material. Meanwhile, when the strain is larger than 0.154, the enhancement of dynamic recovery, shear bands (SBs) and cementite fragmentations results in the softening and balances the strain hardening. A microstructure based analytical flow stress model with considering the influence of ILS on the mean free path of dislocations and the softening caused by SBs and cementite fragmentations, has been established and the predicted flow shear curve meets well with the measured curve in the torsion test

Low-cycle fatigue behaviors of pre-hardening Hadfield steel

Energy Technology Data Exchange (ETDEWEB)

Chen, Chen [State Key Laboratory of Metastable Materials Science and Technology, Yanshan University, Qinhuangdao 066004 (China); Lv, Bo [College of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004 (China); Wang, Fei [State Key Laboratory of Metastable Materials Science and Technology, Yanshan University, Qinhuangdao 066004 (China); Zhang, Fucheng, E-mail: zfc@ysu.edu.cn [State Key Laboratory of Metastable Materials Science and Technology, Yanshan University, Qinhuangdao 066004 (China); National Engineering Research Center for Equipment and Technology of Cold Strip Rolling, Yanshan University, Qinhuangdao 066004 (China)

2017-05-17

Low-cycle fatigue behaviors of the pre-hardening (PH) and the water-quenching (WQ) Hadfield steel were studied using optical microscopy, transmission electron microscopy, and electron backscatter diffraction technique. The effect of the PH treatment on low-cycle fatigue behavior of the Hadfield steel was analyzed through comparing the cyclic hardening/softening behaviors and the changing regulations of stress amplitude, internal stress, and effective stress at different total strain amplitudes. Results showed obvious differences in fatigue behaviors between the PH (with a cold rolling deformation degree of 40%) and the WQ Hadfield steels. Transient hardening followed by cyclic stability behavior occurred in the PH Hadfield steel under cyclic loading, whereas cyclic softening behavior was barely observed. The fatigue life of the PH Hadfield steel was higher than that of the WQ Hadfield steel at relatively low strain amplitudes, while a contrary result was obtained at relatively high strain amplitudes. At low strain amplitudes, the deformation twins induced in the PH Hadfield steel could enhance the multiplication and slip process of dislocations, which actually improved the deformation uniformity. The long-range motion of dislocations was intensified at high strain amplitudes. However, the dislocation motion was also blocked by twin boundaries. As a result, the interactions between dislocations and deformation twins enhanced, finally causing severe dislocation accumulation. These two effects of deformation twins on dislocation motion eventually resulted in different low-cycle fatigue behaviors of the PH Hadfield steel.

Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test.

Science.gov (United States)

Rakita, Slađana; Dokić, Ljubica; Dapčević Hadnađev, Tamara; Hadnađev, Miroslav; Torbica, Aleksandra

2018-06-01

The purpose of this research was to gain an insight into the ability of the GlutoPeak instrument to predict flour functionality for bread making, as well as to determine which of the GlutoPeak parameters show the best potential in predicting dough rheological behavior and baking performance. Obtained results showed that GlutoPeak parameters correlated better with the indices of extensional rheological tests which consider constant dough hydration than with those which were performed at constant dough consistency. The GlutoPeak test showed that it is suitable for discriminating wheat varieties of good quality from those of poor quality, while the most discriminating index was maximum torque (MT). Moreover, MT value of 50 BU and aggregation energy value of 1,300 GPU were set as limits of wheat flour quality. The backward stepwise regression analysis revealed that a high-level prediction of indices which are highly affected by protein content (gluten content, flour water absorption, and dough tenacity) was achieved by using the GlutoPeak indices. Concerning bread quality, a moderate prediction of specific loaf volume and an intense level prediction of breadcrumb textural properties were accomplished by using the GlutoPeak parameters. The presented results indicated that the application of this quick test in wheat transformation chain for the assessment of baking quality would be useful. Baking test is considered as the most reliable method for assessing wheat-baking quality. However, baking test requires trained stuff, time, and large sample amount. These disadvantages have led to a growing demand to develop new rapid tests which would enable prediction of baked product quality with a limited flour size. Therefore, we tested the possibility of using a GlutoPeak tester to predict loaf volume and breadcrumb textural properties. Discrimination of wheat varieties according to quality with a restricted flour amount was also examined. Furthermore, we proposed the limit

EFFECT OF HARDENING TIME ON DEFORMATION-STRENGTH INDICATORS OF CONCRETE FOR INJECTION WITH A TWO-STAGE EXPANSION DURING HARDENING IN WATER

Directory of Open Access Journals (Sweden)

Tatjana N. Zhilnikova

2017-01-01

Full Text Available Abstract. Objectives Concretes for injection with a two-stage expansion are a kind of selfstressing concrete obtained with the use of self-stressing cement.The aim of the work is to study the influence of the duration of aging on the porosity, strength and self-stress of concrete hardening in water, depending on the expansion value at the first stage. At the first stage, the compacted concrete mixture is expanded to ensure complete filling of the formwork space. At the second stage, the hardening concrete expands due to the formation of an increased amount of ettringite. This process is prolonged in time, with the amount of self-stress and strength dependant on the conditions of hardening. Methods  Experimental evaluation of self-stress, strength and porosity of concretes that are permanently hardened in water, under air-moist and air-dry conditions after different expansion at the first stage. The self-stress of cement stone is the result of superposition of two processes: the hardening of the structure due to hydration of silicates and its expansion as a result of hydration of calcium aluminates with the subsequent formation of ettringite. The magnitude of self-stress is determined by the ratio of these two processes. The self-stress of the cement stone changes in a manner similar to the change in its expansion. The stabilisation of expansion is accompanied by stabilisation of self-stress of cement stone. Results  The relationship of self-stress, strength and porosity of concrete for injection with a two-stage expansion on the duration and humidity conditions of hardening, taking into account the conditions of deformation limitation at the first stage, is revealed. Conclusion During prolonged hardening in an aqueous medium, self-stresses are reduced up to 25% with the exception of expansion at the first stage and up to 20% with an increase in volume up to 5% at the first stage. The increase in compressive strength is up to 28% relative to

Energetic model of metal hardening

Directory of Open Access Journals (Sweden)

Ignatova O.N.

2011-01-01

Full Text Available Based on Bailey hypothesis on the link between strain hardening and elastic lattice defect energy this paper suggests a shear strength energetic model that takes into consideration plastic strain intensity and rate as well as softening related to temperature annealing and dislocation annihilation. Metal strain hardening was demonstrated to be determined only by elastic strain energy related to the energy of accumulated defects. It is anticipated that accumulation of the elastic energy of defects is governed by plastic work. The suggested model has a reasonable agreement with the available experimental data for copper up to P = 70 GPa , for aluminum up to P = 10 GPa and for tantalum up to P = 20 GPa.

Process controls for radiation hardened aluminum gate bulk silicon CMOS

International Nuclear Information System (INIS)

Gregory, B.L.

1975-01-01

Optimized dry oxides have recently yielded notable improvements in CMOS radiation-hardness. By following the proper procedures and recipes, it is now possible to produce devices which will function satisfactorily after exposure to a total ionizing dose in excess of 10 6 RADS (Si). This paper is concerned with the controls required on processing parameters once the optimized process is defined. In this process, the pre-irradiation electrical parameters must be closely controlled to insure that devices will function after irradiation. In particular, the specifications on n- and p-channel threshold voltages require tight control of fixed oxide charge, surface-state density, oxide thickness, and substrate and p-well surface concentrations. In order to achieve the above level of radiation hardness, certain processing procedures and parameters must also be closely controlled. Higher levels of cleanliness are required in the hardened process than are commonly required for commercial CMOS since, for hardened dry oxides, no impurity gettering can be employed during or after oxidation. Without such gettering, an unclean oxide is unacceptable due to bias-temperature instability. Correct pre-oxidation cleaning, residual surface damage removal, proper oxidation and annealing temperatures and times, and the correct metal sintering cycle are all important in determining device hardness. In a reproducible, hardened process, each of these processing steps must be closely controlled. (U.S.)

On use of radial evanescence remain term in kinematic hardening

International Nuclear Information System (INIS)

Geyer, P.

1995-10-01

A fine modelling of the material' behaviour can be necessary to study the mechanical strength of nuclear power plant' components under cyclic loads. Ratchetting is one of the last phenomena for which numerical models have to be improved. We discuss in this paper on use of radial evanescence remain term in kinematic hardening to improve the description of ratchetting in biaxial loading tests. It's well known that Chaboche elastoplastic model with two non linear kinematic hardening variables initially proposed by Armstrong and Frederick, usually over-predicts accumulation of ratchetting strain. Burlet and Cailletaud proposed in 1987 a non linear kinematic rule with a radial evanescence remain term. The two models lead to identical formulation for proportional loadings. In the case of a biaxial loading test (primary+secondary loading), Burlet and Cailletaud model leads to accommodation, when Chaboche one's leads to ratchetting with a constant increment of strain. So we can have an under-estimate with the first model and an over-estimate with the second. An easy method to improve the description of ratchetting is to combine the two kinematic rules. Such an idea is already used by Delobelle in his model. With analytical results in the case of tension-torsion tests, we show in a first part of the paper, the interest of radial evanescence remain term in the non linear kinematic rule to describe ratchetting: we give the conditions to get adaptation, accommodation or ratchetting and the value of the strain increment in the last case. In the second part of the paper, we propose to modify the elastoplastic Chaboche model by coupling the two types of hardening by means of two scalar parameters which can be identified independently on biaxial loading tests. Identification of these two parameters returns to speculate on the directions of strain in order to adjust the ratchetting to experimental observations. We use the experimental results on the austenitic steel 316L at room

Oxidative stability of rice bran, corn, canola, sunflower and soybean oils d baking process and storage of bread

Directory of Open Access Journals (Sweden)

Najmeh Jahani

2016-01-01

Full Text Available Oxidation of bread lipids during baking and storage reduces the nutritional value of the product and leads to the formation of off-flavors and off-odors. In this research, oxidative stability of rice bran, corn, canola, sunflower and soybean oils during Brotchen bread baking process and storage was evaluated. Baking process caused a significant increase in oxidative indices such as peroxide, anisidine, Totox and thiobarbitoric acid values and free fatty acid content. However, storage of breads for 6 days in room temperature did not affect the value of the indices. Generaly, the value of the indices in bread containing rice bran oil was lower than those of the other breads, which indicated the higher oxidative stability of rice bran oil in baking process and storage. Pure oils treated in simulated baking process and storage had an oxidative quality similar to that of breads. This means that bread ingridients may not have an effect on oil oxidative stability. Bread containing rice bran oil gained also higher scores in sensory evaluation, which of course were in agree with its better oxidative status.

The characterization of Vicker's microhardness indentations and pile-up profiles as a strain-hardening microprobe

International Nuclear Information System (INIS)

Santos, C. Jr.

1998-04-01

Microhardness measurements have long been used to examine strength properties and changes in strength properties in metals, for example, as induced by irradiation. Microhardness affords a relatively simple test that can be applied to very small volumes of material. Microhardness is nominally related to the flow stress of the material at a fixed level of plastic strain. Further, the geometry of the pile-up of material around the indentation is related to the strain-hardening behavior of a material; steeper pile-ups correspond to smaller strain-hardening rates. In this study the relationship between pile-up profiles and strain hardening is examined using both experimental and analytical methods. Vickers microhardness tests have been performed on a variety of metal alloys including low alloy, high Cr and austenitic stainless steels. The pile-up topology around the indentations has been quantified using confocal microscopy techniques. In addition, the indentation and pile-up geometry has been simulated using finite element method techniques. These results have been used to develop an improved quantification of the relationship between the pile-up geometry and the strain-hardening constitutive behavior of the test material

Design of vessel baking system and thermal radiation shields for SST-1

International Nuclear Information System (INIS)

Kumar, E.R.; Nagabhushana, S.; Pathak, H.A.; Panigrahi, S.; Nath, T.R.; Babu, A.V.S; Gangradey, R.; Patel, R.J.; Saxena, Y.C.

1998-01-01

SST-1 is a Steady State Tokamak with a major radius of 1.1 m, minor radius of 0.2 m and toroidal field of 3.0 T. The toroidal and poloidal field coils of SST-1 are superconducting. One of the main objectives of SST-1 is to demonstrate steady state particle removal and active plasma density control which states the necessity of wall conditioning. The vacuum vessel will be baked up to 525 K by passing hot nitrogen gas through the U - channels welded on the inner surface of vacuum vessel. The required mass flow rate at 5 bar is 0.712 Kg/s to maintain 525 K wall temperature in steady state. Superconducting coils operating at 4.5 K will be protected against thermal radiation from hot surfaces using liquid nitrogen cooled panels operating at 87 K. Maximum 1200 litres/hour liquid nitrogen is required during vessel baking. The design of vacuum vessel baking system and thermal radiation shields and related flow analysis are presented here. (authors)

Design of vessel baking system and thermal radiation shields for SST-1

Energy Technology Data Exchange (ETDEWEB)

Kumar, E.R.; Nagabhushana, S.; Pathak, H.A.; Panigrahi, S.; Nath, T.R.; Babu, A.V.S; Gangradey, R.; Patel, R.J.; Saxena, Y.C. [Institute for Plasma Research, Gandhinagar (India)

1998-07-01

SST-1 is a Steady State Tokamak with a major radius of 1.1 m, minor radius of 0.2 m and toroidal field of 3.0 T. The toroidal and poloidal field coils of SST-1 are superconducting. One of the main objectives of SST-1 is to demonstrate steady state particle removal and active plasma density control which states the necessity of wall conditioning. The vacuum vessel will be baked up to 525 K by passing hot nitrogen gas through the U - channels welded on the inner surface of vacuum vessel. The required mass flow rate at 5 bar is 0.712 Kg/s to maintain 525 K wall temperature in steady state. Superconducting coils operating at 4.5 K will be protected against thermal radiation from hot surfaces using liquid nitrogen cooled panels operating at 87 K. Maximum 1200 litres/hour liquid nitrogen is required during vessel baking. The design of vacuum vessel baking system and thermal radiation shields and related flow analysis are presented here. (authors)

On the hardenability of Nb-modified metastable beta Ti-5553 alloy

Energy Technology Data Exchange (ETDEWEB)

Campo, K.N.; Andrade, D.R.; Opini, V.C.; Mello, M.G.; Lopes, E.S.N.; Caram, R., E-mail: caram@fem.unicamp.br

2016-05-15

Among the commercially available titanium alloys, the metastable β Ti-5553 alloy (Ti–5Al–5V–5Mo–3Cr–0.5Fe wt.%) is an object of great interest because it is employed in aerospace structural applications, primarily in the replacement of steel components. One of the primary advantages of this alloy is its high hardenability, which allows it to retain the β phase at room temperature, even at low cooling rates, thereby allowing the thermoprocessing of thick parts. The aim of this investigation was to evaluate the effect of the replacement of V with Nb on the hardenability of Ti-5553. Based on the molybdenum equivalent criterion, the Nb-modified Ti-5553 alloy was designed to present 12 wt.% of Nb instead of 5 wt.% of V. Samples of both alloys were prepared by melting them in an arc furnace under an inert atmosphere, heat-treated at high temperatures for 12 h and plastic deformed using swage forging. Finally, these samples were solution heat-treated at temperatures above the β-transus followed by cooling at different rates using water quenching, furnace cooling and a modified Jominy end quench test. Characterization was performed by measuring Vickers hardness, X-ray diffraction, and light optical, scanning electron and transmission electron microscopy. The results obtained indicate that metastable β phase can be retained when the cooling rate is higher than 21 °C/s for both alloys. At lower cooling rates, α phase precipitation was observed, but it appeared to be less evident in the Nb-modified Ti-5553, suggesting that the replacement of V with Nb increased the hardenability of the alloy. - Highlights: • Hardenability of Ti alloys are assessed using a modified Jominy end quench test. • Ti-5553 and Nb-modified Ti-5553 are subjected to continuous cooling experiments. • β phase decomposition kinetics is reduced by replacing V with Nb in Ti-5553. • Nb-modified Ti-5553 features improved hardenability. • Replacement of V with Nb causes the �

Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts.

Science.gov (United States)

Moore, Jeffrey; Luther, Marla; Cheng, Zhihong; Yu, Liangli Lucy

2009-02-11

This study investigated the effects of processing conditions including bran particle size, dough fermentation time, and baking time and temperature on the extractable antioxidant properties of whole-wheat pizza crust. Experiments were carried out using two different varieties of hard white winter wheat, Trego and Lakin. Antioxidant properties examined included oxygen radical absorbing capacity (ORAC), hydroxyl radical scavenging capacity (HOSC), relative 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity (RDSC), cation 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging capacity, total phenolic contents (TPC), and ferulic acid contents. Results indicated that bran particle size had no effect on the antioxidant properties evaluated. Increasing dough fermentation time from 0 to 48 h had no significant influence on antioxidant properties except HOSC, which increased as much as 28%, possibly as a result of increase in soluble free ferulic acid, which increased as much as 130%. Increasing baking temperature from 204 to 288 degrees C with a 7 min bake time increased all evaluated antioxidant properties by as much as 82%. Increasing baking time from 7 to 14 min with 204 degrees C baking temperature might increase some antioxidant properties as much as 60%. The results from this study suggest that longer dough fermentation times and increased baking time or temperature may be potential approaches to increase the antioxidant availability in whole-wheat pizza crust.

Nonlinear kinematic hardening under non-proportional loading

International Nuclear Information System (INIS)

Ottosen, N.S.

1979-07-01

Within the framework of conventional plasticity theory, it is first determined under which conditions Melan-Prager's and Ziegler's kinematic hardening rules result in identical material behaviour. Next, assuming initial isotropy and adopting the von Mises yield criterion, a nonlinear kinematic hardening function is proposed for prediction of metal behaviour. The model assumes that hardening at a specific stress point depends on the direction of the new incremental loading. Hereby a realistic response is obtained for general reversed loading, and a smooth behaviour is assured, even when loading deviates more and more from proportional loading and ultimately results in reversed loading. The predictions of the proposed model for non-proportional loading under plane stress conditions are compared with those of the classical linear kinematic model, the isotropic model and with published experimental data. Finally, the limitations of the proposaed model are discussed. (author)

Hardening cookies in web-based systems for better system integrity

International Nuclear Information System (INIS)

Mohamad Safuan Sulaiman; Mohd Dzul Aiman Aslan; Saaidi Ismail; Abdul Aziz Mohd Ramli; Abdul Muin Abdul Rahman; Siti Nurbahyah Hamdan; Norlelawati Hashimuddin; Sufian Norazam Mohamed Aris

2012-01-01

IT Center (ITC) as technical support and provider for most of web-based systems in Nuclear Malaysia has conducted a study to investigate cookie vulnerability in a system for better integrity. A part of the result has found that cookies in a web-based system in Nuclear Malaysia can be easily manipulated. The main objective of the study is to harden the vulnerability of the cookies. Two levels of security procedures have been used and enforced which consist of 1) Penetration test (Pen Test) 2) Hardening procedure. In one of the system, study has found that 121 attempts threats have been detected after the hardening enforcement from 23 March till 20 September 2012. At this stage, it can be concluded that cookie vulnerability in the system has been hardened and integrity has been assured after the enforcement. This paper describes in detail the penetration and hardening process of cookie vulnerability for better supporting web-based system in Nuclear Malaysia. (author)

Composite Strain Hardening Properties of High Performance Hybrid Fibre Reinforced Concrete

Directory of Open Access Journals (Sweden)

Vikram Jothi Jayakumar

2014-01-01

Full Text Available Hybrid fibres addition in concrete proved to be a promising method to improve the composite mechanical properties of the cementitious system. Fibre combinations involving different fibre lengths and moduli were added in high strength slag based concrete to evaluate the strain hardening properties. Influence of hybrid fibres consisting of steel and polypropylene fibres added in slag based cementitious system (50% CRL was explored. Effects of hybrid fibre addition at optimum volume fraction of 2% of steel fibres and 0.5% of PP fibres (long and short steel fibre combinations were observed in improving the postcrack strength properties of concrete. Test results also indicated that the hybrid steel fibre additions in slag based concrete consisting of short steel and polypropylene (PP fibres exhibited a the highest compressive strength of 48.56 MPa. Comparative analysis on the performance of monofibre concrete consisting of steel and PP fibres had shown lower residual strength compared to hybrid fibre combinations. Hybrid fibres consisting of long steel-PP fibres potentially improved the absolute and residual toughness properties of concrete composite up to a maximum of 94.38% compared to monofibre concrete. In addition, the relative performance levels of different hybrid fibres in improving the matrix strain hardening, postcrack toughness, and residual strength capacity of slag based concretes were evaluated systematically.

Intraconversion of Polar Ginsenosides, Their Transformation into Less-Polar Ginsenosides, and Ginsenoside Acetylation in Ginseng Flowers upon Baking and Steaming

Directory of Open Access Journals (Sweden)

Xiang Li

2018-03-01

Full Text Available Heating is a traditional method used in ginseng root processing, however, there aren’t reports on differences resulting from baking and steaming. Moreover, ginseng flowers, with 5.06 times more total saponins than ginseng root, are not fully taken advantage of for their ginsenosides. Transformation mechanisms of ginsenosides in ginseng flowers upon baking and steaming were thus explored. HPLC using authentic standards of 20 ginsenosides and UPLC-QTOF-MS/MS were used to quantify and identify ginsenosides, respectively, in ginseng flowers baked or steamed at different temperatures and durations. Results show that baking and steaming caused a 3.2-fold increase in ginsenoside species existed in unheated ginseng flowers (20/64 ginsenosides and transformation of a certain amount of polar ginsenosides into numerous less polar ginsenosides. Among the 20 ginsenosides with standards, polar ginsenosides were abundant in ginseng flowers baked or steamed at lower temperatures, whereas less polar ginsenosides occurred and were enriched at higher temperatures. Furthermore, the two types of heating treatments could generate mostly similar ginsenosides, but steaming was much efficient than baking in transforming polar- into less polar ginsenosides, with steaming at 120 °C being comparably equivalent to baking at 150 °C. Moreover, both the two heating methods triggered ginsenoside acetylation and thus caused formation of 16 acetylginsenosides. Finally, a new transformation mechanism concerning acetyl-ginsenosides formation was proposed.

Intraconversion of Polar Ginsenosides, Their Transformation into Less-Polar Ginsenosides, and Ginsenoside Acetylation in Ginseng Flowers upon Baking and Steaming.

Science.gov (United States)

Li, Xiang; Yao, Fan; Fan, Hang; Li, Ke; Sun, Liwei; Liu, Yujun

2018-03-26

Heating is a traditional method used in ginseng root processing, however, there aren't reports on differences resulting from baking and steaming. Moreover, ginseng flowers, with 5.06 times more total saponins than ginseng root, are not fully taken advantage of for their ginsenosides. Transformation mechanisms of ginsenosides in ginseng flowers upon baking and steaming were thus explored. HPLC using authentic standards of 20 ginsenosides and UPLC-QTOF-MS/MS were used to quantify and identify ginsenosides, respectively, in ginseng flowers baked or steamed at different temperatures and durations. Results show that baking and steaming caused a 3.2-fold increase in ginsenoside species existed in unheated ginseng flowers (20/64 ginsenosides) and transformation of a certain amount of polar ginsenosides into numerous less polar ginsenosides. Among the 20 ginsenosides with standards, polar ginsenosides were abundant in ginseng flowers baked or steamed at lower temperatures, whereas less polar ginsenosides occurred and were enriched at higher temperatures. Furthermore, the two types of heating treatments could generate mostly similar ginsenosides, but steaming was much efficient than baking in transforming polar- into less polar ginsenosides, with steaming at 120 °C being comparably equivalent to baking at 150 °C. Moreover, both the two heating methods triggered ginsenoside acetylation and thus caused formation of 16 acetylginsenosides. Finally, a new transformation mechanism concerning acetyl-ginsenosides formation was proposed.

Stage IV work-hardening related to disorientations in dislocation structures

DEFF Research Database (Denmark)

Pantleon, W.

2004-01-01

The effect of deformation-induced disorientations on the work-hardening of metals is modelled based on dislocation dynamics. Essentially, Kocks’ dislocation model describing stage III hardening is extended to stage IV by incorporation of excess dislocations related to the disorientations....... Disorientations evolving from purely statistical reasons — leading to a square root dependence of the average disorientation angle on strain — affect the initial work-hardening rate (and the saturation stress) of stage III only slightly. On the other hand, deterministic contributions to the development...... of disorientations, as differences in the activated slip systems across boundaries, cause a linear increase of the flow stress at large strains. Such a constant work-hardening rate is characteristic for stage IV....

Greening in sunflower butter cookies as a function of egg replacers and baking temperature.

Science.gov (United States)

Rogers, Amanda; Hahn, Lan; Pham, Vu; Were, Lilian

2018-04-01

Chlorogenic acid (CGA) binding to proteins in alkaline conditions results in the production of green trihydroxy benzacradine (TBA) derivatives. The formation of TBA derivatives could decrease product quality due to the potential losses in soluble protein and antioxidants and the production of an undesirable green color. To determine how cookie formulation affected the formation of TBA derivatives in sunflower butter cookies, two egg replacers (chia and banana) and two baking temperatures (162.8 and 190.6 °C) were used. Moisture, greening intensity, CGA content and antioxidant capacity were measured. Cookies made with egg and baked at 162.8 °C had the highest moisture, internal greening intensity, and TBA derivative formation, in addition to lower CGA content and antioxidant capacity. Cookies made with banana baked at 190.6 °C produced the opposite outcome with 35, 4, and 23% less internal greening, moisture, and TBA derivatives, respectively, and 90 and 76% higher CGA and antioxidant capacity. Internal greening was positively correlated with moisture and adduct concentration, and negatively correlated with spread factor and CGA content. Moisture had a significant impact on greening, which indicates that baking temperature and cookie dough formulation can be modified to produce a less green cookie with more unreacted antioxidants and protein.

Extracting material response from simple mechanical tests on hardening-softening-hardening viscoplastic solids

Science.gov (United States)

Mohan, Nisha

Compliant foams are usually characterized by a wide range of desirable mechanical properties. These properties include viscoelasticity at different temperatures, energy absorption, recoverability under cyclic loading, impact resistance, and thermal, electrical, acoustic and radiation-resistance. Some foams contain nano-sized features and are used in small-scale devices. This implies that the characteristic dimensions of foams span multiple length scales, rendering modeling their mechanical properties difficult. Continuum mechanics-based models capture some salient experimental features like the linear elastic regime, followed by non-linear plateau stress regime. However, they lack mesostructural physical details. This makes them incapable of accurately predicting local peaks in stress and strain distributions, which significantly affect the deformation paths. Atomistic methods are capable of capturing the physical origins of deformation at smaller scales, but suffer from impractical computational intensity. Capturing deformation at the so-called meso-scale, which is capable of describing the phenomenon at a continuum level, but with some physical insights, requires developing new theoretical approaches. A fundamental question that motivates the modeling of foams is `how to extract the intrinsic material response from simple mechanical test data, such as stress vs. strain response?' A 3D model was developed to simulate the mechanical response of foam-type materials. The novelty of this model includes unique features such as the hardening-softening-hardening material response, strain rate-dependence, and plastically compressible solids with plastic non-normality. Suggestive links from atomistic simulations of foams were borrowed to formulate a physically informed hardening material input function. Motivated by a model that qualitatively captured the response of foam-type vertically aligned carbon nanotube (VACNT) pillars under uniaxial compression [2011,"Analysis of

The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread.

Science.gov (United States)

Helou, Cynthia; Gadonna-Widehem, Pascale; Robert, Nathalie; Branlard, Gérard; Thebault, Jacques; Librere, Sarah; Jacquot, Sylvain; Mardon, Julie; Piquet-Pissaloux, Agnès; Chapron, Sophie; Chatillon, Antoine; Niquet-Léridon, Céline; Tessier, Frédéric J

2016-06-15

The aim of this study was to develop a white bread with improved nutrient contents and reduced levels of potentially harmful Maillard reaction products such as N(ε)-carboxymethyllysine (CML) and 5-hydroxymethylfurfural (HMF). Assays were carried out through a full factorial experimental design allowing the simultaneous analysis of four factors at two levels: (1) wheat flour extraction rates (ash content: 0.60%-0.72%), (2) leavening agents (bakers' yeast - bakers' yeast and sourdough), (3) prebaking and (4) baking conditions (different sets of time and temperature). The baking conditions affected HMF and CML as well as certain mineral contents. A reduced baking temperature along with a prolonged heat treatment was found to be favourable for reducing both the CML (up to 20%) and HMF concentrations (up to 96%). The presence of sourdough decreased the formation of CML (up to 28%), and increased the apparent amounts of calcium (up to 8%) and manganese (up to 17.5%) probably through acidification of the dough. The extraction rate of flours as well as interactions between multiple factors also affected certain mineral content. However, compounds like folate, thiamine, copper, zinc, iron and phytic acid were not affected by any of the factors studied.

Baking and coking properties of hard coal under high pressure

Energy Technology Data Exchange (ETDEWEB)

Beyer, H.D.

1981-09-01

For a better assessment of the baking and coking properties of hard coal under high pressure as in modern coal beneficiation processes, the determination of the swelling index and the dilatation curve are investigated.

Plastic limit pressure of spherical vessels with combined hardening involving large deformation

International Nuclear Information System (INIS)

Leu, S.-Y.; Liao, K.-C.; Lin, Y.-C.

2014-01-01

The paper aims to investigate plastic limit pressure of spherical vessels of nonlinear combined isotropic/kinematic hardening materials. The Armstrong-Frederick kinematic hardening model is adopted and the Voce hardening law is incorporated for isotropic hardening behavior. Analytically, we extend sequential limit analysis to deal with combined isotropic/kinematic hardening materials. Further, exact solutions of plastic limit pressure were developed analytically by conducting both static and kinematic limit analysis. The onset of instability was also derived and solved iteratively by Newton's method. Numerically, elastic–plastic analysis is also performed by the commercial finite-element code ABAQUS incorporated with the user subroutine UMAT implemented with user materials of combined hardening. Finally, the problem formulation and the solution derivations presented here are validated by a very good agreement between the numerical results of exact solutions and the results of elastic–plastic finite-element analysis by ABAQUS. -- Highlights: • Sequential limit analysis is extended to consider combined hardening. • Exact solutions of plastic limit pressure are developed. • The onset of instability of a spherical vessel is derived and solved numerically

Process design of press hardening with gradient material property influence

International Nuclear Information System (INIS)

Neugebauer, R.; Schieck, F.; Rautenstrauch, A.

2011-01-01

Press hardening is currently used in the production of automotive structures that require very high strength and controlled deformation during crash tests. Press hardening can achieve significant reductions of sheet thickness at constant strength and is therefore a promising technology for the production of lightweight and energy-efficient automobiles. The manganese-boron steel 22MnB5 have been implemented in sheet press hardening owing to their excellent hot formability, high hardenability, and good temperability even at low cooling rates. However, press-hardened components have shown poor ductility and cracking at relatively small strains. A possible solution to this problem is a selective increase of steel sheet ductility by press hardening process design in areas where the component is required to deform plastically during crash tests. To this end, process designers require information about microstructure and mechanical properties as a function of the wide spectrum of cooling rates and sequences and austenitizing treatment conditions that can be encountered in production environments. In the present work, a Continuous Cooling Transformation (CCT) diagram with corresponding material properties of sheet steel 22MnB5 was determined for a wide spectrum of cooling rates. Heating and cooling programs were conducted in a quenching dilatometer. Motivated by the importance of residual elasticity in crash test performance, this property was measured using a micro-bending test and the results were integrated into the CCT diagrams to complement the hardness testing results. This information is essential for the process design of press hardening of sheet components with gradient material properties.

Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying

Directory of Open Access Journals (Sweden)

Bernarda Svrakačić

2016-01-01

Full Text Available Thermal treatments could be one of the hurdles in applications of sweet potato purees for food different products formulation. Sweet potato purees (SPP were prepared from raw, baked and steamed roots and they were preserved by freezing and freeze-drying. The effects of baking and steaming on thermal properties (melting temperature-Tm, melting transition energy - ΔH, and glass transition temperatures - Tg of sweet potato (cultivar Beauregard, were measured by means of a Differential scanning calorimetry (DSC. The SPP made from baked roots had higher total and soluble solids (20.32 and 18.95%, respectively than SPP made from raw and steamed roots. It can be also noticed that starch content was reduced by steaming and baking which reflected on amount of total and reducing sugars. The increase of reducing sugars level in baked SPP for 3.78% and steamed for 0.86% SPP was the result of yielding the maltose. The chemical changes of SPP also influenced the thermal behavior such that SPP prepared from baked sweet potato roots had the lowest initial freezing point (-2.80 °C followed by SPP prepared from steamed (-2.63 °C and raw (-0.71 °C roots. The highest energy for melting (transition was needed for SPP prepared from raw potato roots followed by steamed and baked roots, -103.79, -103.63, and -102.90 J/g, respectively. The glass transition in freeze-dried SPP prepared from raw roots was not detected. However, in the freeze-dried SPP prepared from baked and steamed roots the glass transition was detected in the range of 39 and 42 °C but with no significant difference (p > 0.05.

Baking soda as an abrasive in toothpastes: Mechanism of action and safety and effectiveness considerations.

Science.gov (United States)

Hara, Anderson T; Turssi, Cecilia P

2017-11-01

Toothpastes can be formulated with different abrasive systems, depending on their intended clinical application. This formulation potentially affects their effectiveness and safety and, therefore, requires proper understanding. In this article, the authors focused on abrasive aspects of toothpastes containing sodium bicarbonate (baking soda), which have gained considerable attention because of their low abrasivity and good compatibility, while providing clinical effectiveness (further detailed in the other articles of this special issue). The authors first appraised the role of toothpaste abrasivity on tooth wear, exploring some underlying processes and the existing methods to determine toothpaste abrasivity. The authors reviewed the available data on the abrasivity of toothpastes containing baking soda and reported a summary of findings highlighting the clinical implications. On the basis of the collected evidence, baking soda has an intrinsic low-abrasive nature because of its comparatively lower hardness in relation to enamel and dentin. Baking soda toothpastes also may contain other ingredients, which can increase their stain removal effectiveness and, consequently, abrasivity. Even those formulations have abrasivity well within the safety limit regulatory agencies have established and, therefore, can be considered safe. Copyright © 2017 American Dental Association. Published by Elsevier Inc. All rights reserved.

Method for baking a liner in thermonuclear device

International Nuclear Information System (INIS)

Yamamoto, Keiichi.

1978-01-01

Purpose: To attain effective baking for liners in a tokamak device by connecting the narrow portions and the wide portions of the liners with dielectric materials and supplying a constant current to these portions. Method: Split type liners disposed in the vacuum vessel of a thermonuclear device are connected with dielectric materials at their wide portions and narrow portions and they are baked by supplying a constant current at a same density to the wide and narrow portions to rise their temperature uniformly. The wide portions are formed in such a way that the sum of their cross sectional areas is equal to the sum of the cross sectional areas of the narrow portions, and they form a parallel circuit. The parallel circuit consisting of the wide portions and the parallel circuit consisting of the narrow portions are connected in series to each other and connected to the constant current supply circuit, by which a constant current is supplied to the wide and the narrow portions. (Moriyama, K.)

Thermal inactivation kinetics of β-galactosidase during bread baking

NARCIS (Netherlands)

Zhang, L.; Chen, Xiao Dong; Boom, R.M.; Schutyser, M.A.I.

2017-01-01

In this study, β-galactosidase was utilized as a model enzyme to investigate the mechanism of enzyme inactivation during bread baking. Thermal inactivation of β-galactosidase was investigated in a wheat flour/water system at varying temperature-moisture content combinations, and in bread during

Kinematic Hardening: Characterization, Modeling and Impact on Springback Prediction

International Nuclear Information System (INIS)

Alves, J. L.; Bouvier, S.; Jomaa, M.; Billardon, R.; Oliveira, M. C.; Menezes, L. F.

2007-01-01

The constitutive modeling of the materials' mechanical behavior, usually carried out using a phenomenological constitutive model, i.e., a yield criterion associated to the isotropic and kinematic hardening laws, is of paramount importance in the FEM simulation of the sheet metal forming processes, as well as in the springback prediction. Among others, the kinematic behavior of the yield surface plays an essential role, since it is indispensable to describe the Bauschinger effect, i.e., the materials' answer to the multiple tension-compression cycles to which material points are submitted during the forming process. Several laws are usually used to model and describe the kinematic hardening, namely: a) the Prager's law, which describes a linear evolution of the kinematic hardening with the plastic strain rate tensor b) the Frederick-Armstrong non-linear kinematic hardening, basically a non-linear law with saturation; and c) a more advanced physically-based law, similar to the previous one but sensitive to the strain path changes. In the present paper a mixed kinematic hardening law (linear + non-linear behavior) is proposed and its implementation into a static fully-implicit FE code is described. The material parameters identification for sheet metals using different strategies, and the classical Bauschinger loading tests (i.e. in-plane forward and reverse monotonic loading), are addressed, and their impact on springback prediction evaluated. Some numerical results concerning the springback prediction of the Numisheet'05 Benchmark no. 3 are briefly presented to emphasize the importance of a correct modeling and identification of the kinematic hardening behavior

Identification of milling and baking quality QTL in multiple soft wheat mapping populations.

Science.gov (United States)

Cabrera, Antonio; Guttieri, Mary; Smith, Nathan; Souza, Edward; Sturbaum, Anne; Hua, Duc; Griffey, Carl; Barnett, Marla; Murphy, Paul; Ohm, Herb; Uphaus, Jim; Sorrells, Mark; Heffner, Elliot; Brown-Guedira, Gina; Van Sanford, David; Sneller, Clay

2015-11-01

Two mapping approaches were use to identify and validate milling and baking quality QTL in soft wheat. Two LG were consistently found important for multiple traits and we recommend the use marker-assisted selection on specific markers reported here. Wheat-derived food products require a range of characteristics. Identification and understanding of the genetic components controlling end-use quality of wheat is important for crop improvement. We assessed the underlying genetics controlling specific milling and baking quality parameters of soft wheat including flour yield, softness equivalent, flour protein, sucrose, sodium carbonate, water absorption and lactic acid, solvent retention capacities in a diversity panel and five bi-parental mapping populations. The populations were genotyped with SSR and DArT markers, with markers specific for the 1BL.1RS translocation and sucrose synthase gene. Association analysis and composite interval mapping were performed to identify quantitative trait loci (QTL). High heritability was observed for each of the traits evaluated, trait correlations were consistent over populations, and transgressive segregants were common in all bi-parental populations. A total of 26 regions were identified as potential QTL in the diversity panel and 74 QTL were identified across all five bi-parental mapping populations. Collinearity of QTL from chromosomes 1B and 2B was observed across mapping populations and was consistent with results from the association analysis in the diversity panel. Multiple regression analysis showed the importance of the two 1B and 2B regions and marker-assisted selection for the favorable alleles at these regions should improve quality.

Conditioning of SST-1 Tokamak Vacuum Vessel by Baking and Glow Discharge Cleaning

International Nuclear Information System (INIS)

Khan, Ziauddin; George, Siju; Semwal, Pratibha; Dhanani, Kalpeshkumar R.; Pathan, Firozkhan S.; Paravastu, Yuvakiran; Raval, Dilip C.; Babu, Gattu Ramesh; Khan, Mohammed Shoaib; Pradhan, Subrata

2016-01-01

Highlights: • SST-1 Tokamak was successfully commissioned. • Vacuum vessel was pumped down to 4.5 × 10"–"8 mbar after baking and continuous GDC. • GDC reduced the water vapour by additional 57% while oxygen was reduced by 50%. • Under this condition, an initial plasma breakdown with current of 40 kA for 75 ms was achieved. - Abstract: Steady-state Superconducting Tokamak (SST-1) vacuum vessel (VV) adopts moderate baking at 110 ± 10 °C and the limiters baking at 250 ± 10 °C for ∼ 200 h followed by glow discharge cleaning in hydrogen (GDC-H) with 0.15 A/m"2 current density towards its conditioning prior to plasma discharge experiment. The baking in SST-1 reduces the water (H_2O) vapor by 95% and oxygen (O_2) by 60% whereas the GDC reduces the water vapor by an additional 57% and oxygen by another 50% as measured with residual gas analyzer. The minimum breakdown voltage for H-GDC in SST-1 tokamak was experimentally observed to 300 V at 8 mbar cm. As a result of these adherences, SST-1 VV achieves an ultimate of 4.5 × 10"−"8 mbar with two turbo-molecular pumps with effective pumping speed of 3250 l/s. In the last campaign, SST-1 has achieved successful plasma breakdown, impurity burn through and a plasma current of ∼ 40 kA for 75 ms.

Conditioning of SST-1 Tokamak Vacuum Vessel by Baking and Glow Discharge Cleaning

Energy Technology Data Exchange (ETDEWEB)

Khan, Ziauddin, E-mail: ziauddin@ipr.res.in; George, Siju; Semwal, Pratibha; Dhanani, Kalpeshkumar R.; Pathan, Firozkhan S.; Paravastu, Yuvakiran; Raval, Dilip C.; Babu, Gattu Ramesh; Khan, Mohammed Shoaib; Pradhan, Subrata

2016-02-15

Highlights: • SST-1 Tokamak was successfully commissioned. • Vacuum vessel was pumped down to 4.5 × 10{sup –8} mbar after baking and continuous GDC. • GDC reduced the water vapour by additional 57% while oxygen was reduced by 50%. • Under this condition, an initial plasma breakdown with current of 40 kA for 75 ms was achieved. - Abstract: Steady-state Superconducting Tokamak (SST-1) vacuum vessel (VV) adopts moderate baking at 110 ± 10 °C and the limiters baking at 250 ± 10 °C for ∼ 200 h followed by glow discharge cleaning in hydrogen (GDC-H) with 0.15 A/m{sup 2} current density towards its conditioning prior to plasma discharge experiment. The baking in SST-1 reduces the water (H{sub 2}O) vapor by 95% and oxygen (O{sub 2}) by 60% whereas the GDC reduces the water vapor by an additional 57% and oxygen by another 50% as measured with residual gas analyzer. The minimum breakdown voltage for H-GDC in SST-1 tokamak was experimentally observed to 300 V at 8 mbar cm. As a result of these adherences, SST-1 VV achieves an ultimate of 4.5 × 10{sup −8} mbar with two turbo-molecular pumps with effective pumping speed of 3250 l/s. In the last campaign, SST-1 has achieved successful plasma breakdown, impurity burn through and a plasma current of ∼ 40 kA for 75 ms.

Computer modelling of age hardening for cast aluminium alloys

International Nuclear Information System (INIS)

Wu, Linda; Ferguson, W George

2009-01-01

Age hardening, or precipitation hardening, is one of the most widely adopted techniques for strengthening of aluminium alloys. Although various age hardening models have been developed for aluminium alloys, from the large volume of literature reviewed, it appears that the bulk of the research has been concentrated on wrought aluminium alloys, only a few of the established precipitation models have been applied to the casting aluminium alloys. In the present work, there are two modelling methods that have been developed and applied to the casting aluminium alloys A356 and A357. One is based on the Shercliff-Ashby methodology to produce a process model, by which we mean a mathematical relationship between process variables (alloy composition, ageing temperature and time) and material properties (yield strength or hardness) through microstructure evolution (precipitate radius, volume fraction). The other method is based on the Kampmann and Wagner Numerical (KWN) model which deals with concomitant nucleation, growth and coarsening and is thus capable of predicting the full evolution of the particle size distribution and then a strength model is used to evaluate the resulting change in hardness or yield strength at room temperature by taking into account contributions from lattice resistance, solid solution hardening and precipitation hardening.

A project of X-ray hardening correction in large ICT

International Nuclear Information System (INIS)

Fang Min; Liu Yinong; Ni Jianping

2005-01-01

This paper presents a means of polychromatic X-ray beam hardening correction using a standard function to transform the polychromatic projection to monochromatic projection in large Industrial Computed Tomography (ICT). Some parameters were defined to verify the validity of hardening correction in large ICT and optimized. Simulated experiments were used to prove that without prior knowledge of the composition of the scanned object, the correction method using monochromatic reconstruction arithmetic could remove beam hardening artifact greatly. (authors)

Combinatorial process optimization for negative photo-imageable spin-on dielectrics and investigation of post-apply bake and post-exposure bake interactions

Science.gov (United States)

Kim, Jihoon; Zhang, Ruzhi M.; Wolfer, Elizabeth; Patel, Bharatkumar K.; Toukhy, Medhat; Bogusz, Zachary; Nagahara, Tatsuro

2012-03-01

Patternable dielectric materials were developed and introduced to reduce semiconductor manufacturing complexity and cost of ownership (CoO). However, the bestowed dual functionalities of photo-imageable spin-on dielectrics (PSOD) put great challenges on the material design and development. In this work, we investigated the combinatorial process optimization for the negative-tone PSOD lithography by employing the Temperature Gradient Plate (TGP) technique which significantly reduced the numbers of wafers processed and minimized the developmental time. We demonstrated that this TGP combinatorial is very efficient at evaluating the effects and interactions of several independent variables such as post-apply bake (PAB) and post-exposure bake (PEB). Unlike most of the conventional photoresists, PAB turned out to have a great effect on the PSOD pattern profiles. Based on our extensive investigation, we observed great correlation between PAB and PEB processes. In this paper, we will discuss the variation of pattern profiles as a matrix of PAB and PEB and propose two possible cross-linking mechanisms for the PSOD materials to explain the unusual experimental results.

Efficient simulation of press hardening process through integrated structural and CFD analyses

International Nuclear Information System (INIS)

Palaniswamy, Hariharasudhan; Mondalek, Pamela; Wronski, Maciek; Roy, Subir

2013-01-01

Press hardened steel parts are being increasingly used in automotive structures for their higher strength to meet safety standards while reducing vehicle weight to improve fuel consumption. However, manufacturing of sheet metal parts by press hardening process to achieve desired properties is extremely challenging as it involves complex interaction of plastic deformation, metallurgical change, thermal distribution, and fluid flow. Numerical simulation is critical for successful design of the process and to understand the interaction among the numerous process parameters to control the press hardening process in order to consistently achieve desired part properties. Until now there has been no integrated commercial software solution that can efficiently model the complete process from forming of the blank, heat transfer between the blank and tool, microstructure evolution in the blank, heat loss from tool to the fluid that flows through water channels in the tools. In this study, a numerical solution based on Altair HyperWorks® product suite involving RADIOSS®, a non-linear finite element based structural analysis solver and AcuSolve®, an incompressible fluid flow solver based on Galerkin Least Square Finite Element Method have been utilized to develop an efficient solution for complete press hardening process design and analysis. RADIOSS is used to handle the plastic deformation, heat transfer between the blank and tool, and microstructure evolution in the blank during cooling. While AcuSolve is used to efficiently model heat loss from tool to the fluid that flows through water channels in the tools. The approach is demonstrated through some case studies

[Microstructural changes in hardened beans (Phaseolus vulgaris)].

Science.gov (United States)

Mujica, Maria Virginia; Granito, Marisela; Soto, Naudy

2015-06-01

(Phaseolus vulgaris). The hardening of Phaseolus vulgaris beans stored at high temperature and high relative humidity is one of the main constraints for consumption. The objective of this research was to evaluate by scanning electron microscopy, structural changes in cotyledons and testa of the hardened beans. The freshly harvested grains were stored for twelve months under two conditions: 5 ° C-34% RH and 37 ° C-75% RH, in order to promote hardening. The stored raw and cooked grains were lyophilized and fractured. The sections of testa and cotyledons were observed in an electron microscope JSM-6390. After twelve months, grains stored at 37 ° C-75% RH increased their hardness by 503%, whereas there were no significant changes in grains stored at 5 ° C-34% RH. At the microstructural level, the cotyledons of the raw grains show clear differences in appearance of the cell wall, into the intercellular space size and texture matrix protein. There were also differences in compaction of palisade and sub-epidermal layer in the testa of raw grains. After cooking, cotyledon cells of the soft grains were well separated while these ofhard grains were seldom separated. In conclusion, the found differences in hard and soft grains showed a significant participation of both structures, cotyledons and testa, in the grains hardening.

Multi-MGy Radiation Hardened Camera for Nuclear Facilities

International Nuclear Information System (INIS)

Girard, Sylvain; Boukenter, Aziz; Ouerdane, Youcef; Goiffon, Vincent; Corbiere, Franck; Rolando, Sebastien; Molina, Romain; Estribeau, Magali; Avon, Barbara; Magnan, Pierre; Paillet, Philippe; Duhamel, Olivier; Gaillardin, Marc; Raine, Melanie

2015-01-01

electronics will be exposed. Another important element of the camera is the optical system that transports the image from the scene to the image sensor. This arrangement of glass-based lenses is affected by radiations through two mechanisms: the radiation induced absorption and the radiation induced refractive index changes. The first one will limit the signal to noise ratio of the image whereas the second one will directly affect the resolution of the camera. We'll present at the conference a coupled simulation/experiment study of these effects for various commercial glasses and present vulnerability study of typical optical systems to radiations at MGy doses. The last very important part of the camera is the illumination system that can be based on various technologies of emitting devices like LED, SLED or lasers. The most promising solutions for high radiation doses will be presented at the conference. In addition to this hardening-by-component approach, the global radiation tolerance of the camera can be drastically improve by working at the system level, combining innovative approaches eg. for the optical and illumination systems. We'll present at the conference the developed approach allowing to extend the camera lifetime up to the MGy dose range. (authors)

Multi-MGy Radiation Hardened Camera for Nuclear Facilities

Energy Technology Data Exchange (ETDEWEB)

Girard, Sylvain; Boukenter, Aziz; Ouerdane, Youcef [Universite de Saint-Etienne, Lab. Hubert Curien, UMR-CNRS 5516, F-42000 Saint-Etienne (France); Goiffon, Vincent; Corbiere, Franck; Rolando, Sebastien; Molina, Romain; Estribeau, Magali; Avon, Barbara; Magnan, Pierre [ISAE, Universite de Toulouse, F-31055 Toulouse (France); Paillet, Philippe; Duhamel, Olivier; Gaillardin, Marc; Raine, Melanie [CEA, DAM, DIF, F-91297 Arpajon (France)

2015-07-01

electronics will be exposed. Another important element of the camera is the optical system that transports the image from the scene to the image sensor. This arrangement of glass-based lenses is affected by radiations through two mechanisms: the radiation induced absorption and the radiation induced refractive index changes. The first one will limit the signal to noise ratio of the image whereas the second one will directly affect the resolution of the camera. We'll present at the conference a coupled simulation/experiment study of these effects for various commercial glasses and present vulnerability study of typical optical systems to radiations at MGy doses. The last very important part of the camera is the illumination system that can be based on various technologies of emitting devices like LED, SLED or lasers. The most promising solutions for high radiation doses will be presented at the conference. In addition to this hardening-by-component approach, the global radiation tolerance of the camera can be drastically improve by working at the system level, combining innovative approaches eg. for the optical and illumination systems. We'll present at the conference the developed approach allowing to extend the camera lifetime up to the MGy dose range. (authors)

Impact of cooking, proving, and baking on the (poly)phenol content of wild blueberry.

Science.gov (United States)

Rodriguez-Mateos, Ana; Cifuentes-Gomez, Tania; George, Trevor W; Spencer, Jeremy P E

2014-05-07

Accumulating evidence suggests that diets rich in (poly)phenols may have positive effects on human health. Currently there is limited information regarding the effects of processing on the (poly)phenolic content of berries, in particular in processes related to the baking industry. This study investigated the impact of cooking, proving, and baking on the anthocyanin, procyanidin, flavonol, and phenolic acid contents of wild blueberry using HPLC with UV and fluorescence detection. Anthocyanin levels decreased during cooking, proving, and baking, whereas no significant changes were observed for total procyanidins. However, lower molecular weight procyanidins increased and high molecular weight oligomers decreased during the process. Quercetin and ferulic and caffeic acid levels remained constant, whereas increases were found for chlorogenic acid. Due to their possible health benefits, a better understanding of the impact of processing is important to maximize the retention of these phytochemicals in berry-containing products.

The effect of baking and enzymatic treatment on the structural properties of wheat starch.

Science.gov (United States)

Fuentes, Catalina; Zielke, Claudia; Prakash, Manish; Kumar, Puneeth; Peñarrieta, J Mauricio; Eliasson, Ann-Charlotte; Nilsson, Lars

2016-12-15

In this study, bread was baked with and without the addition of α-amylase. Starch was extracted from the baked bread and its molecular properties were characterized using (1)H NMR and asymmetric flow field-flow fractionation (AF4) connected to multi-angle light scattering (MALS) and other detectors. The approach allows determination of molar mass, root- mean-square radius and apparent density as well as the average degree of branching of amylopectin. The results show that starch size and structure is affected as a result of the baking process. The effect is larger when α-amylase is added. The changes include both a decrease molar mass and size as well as an increase in apparent density. Moreover, an increase in average degree of branching and the number of reducing ends H-1(β-r) and H-1(α-r) can be observed. Copyright © 2016. Published by Elsevier Ltd.

Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking.

Science.gov (United States)

Sakiyan, Ozge; Sumnu, Gulum; Sahin, Serpil; Meda, Venkatesh

2007-05-01

Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In addition, the effects of formulation and temperature on dielectric properties of cake batter were examined. Dielectric constant and loss factor of cake samples were shown to be dependent on formulation, baking time, and temperature. The increase in baking time and temperature decreased dielectric constant and loss factor of all formulations. Fat content was shown to increase dielectric constant and loss factor of cakes.

Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.

Science.gov (United States)

Baeva, Marianna Rousseva; Terzieva, Vesselina Velichkova; Panchev, Ivan Nedelchev

2003-06-01

The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the sponge cake height with respect to the sucrose-sweetened sponge cake. The porous and steady structure of both cakes was finally formed at identical time--between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven "Rahovetz-02", Bulgaria for 30 min at 180 degrees C). The water-losses at the end of baking (10.30% and 10.40% for the sucrose-sweetened cake and sucrose-free cake, respectively) and the final temperatures reached in the crumb central layers (96.6 degrees C and 96.3 degrees C for the sucrose-sweetened cake and sucrose-free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose-free sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose-sweetened and sucrose-free sponge cakes, respectively. As a result, the sucrose-free sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that ofthe sucrose-sweetened one.

Concrete, hardened: Self desiccation

DEFF Research Database (Denmark)

Hansen, Ernst Jan De Place; Hansen, Kurt Kielsgaard; Persson, Bertil

1999-01-01

The test method covers the determination of internal relative humidity (RH) in hardened concrete and cement mortar using RH instruments. The determination of RH is done on crushed samples of concrete or cement motar. This test method is only for measuring equipment which gives off or takes up...

Radiation-hardened CMOS/SOS LSI circuits

International Nuclear Information System (INIS)

Aubuchon, K.G.; Peterson, H.T.; Shumake, D.P.

1976-01-01

The recently developed technology for building radiation-hardened CMOS/SOS devices has now been applied to the fabrication of LSI circuits. This paper describes and presents results on three different circuits: an 8-bit adder/subtractor (Al gate), a 256-bit shift register (Si gate), and a polycode generator (Al gate). The 256-bit shift register shows very little degradation after 1 x 10 6 rads (Si), with an increase from 1.9V to 2.9V in minimum operating voltage, a decrease of about 20% in maximum frequency, and little or no change in quiescent current. The p-channel thresholds increase from -0.9V to -1.3V, while the n-channel thresholds decrease from 1.05 to 0.23V, and the n-channel leakage remains below 1nA/mil. Excellent hardening results were also obtained on the polycode generator circuit. Ten circuits were irradiated to 1 x 10 6 rads (Si), and all continued to function well, with an increase in minimum power supply voltage from 2.85V to 5.85V and an increase in quiescent current by a factor of about 2. Similar hardening results were obtained on the 8-bit adder, with the minimum power supply voltage increasing from 2.2V to 4.6V and the add time increasing from 270 to 350 nsec after 1 x 10 6 rads (Si). These results show that large CMOS/SOS circuits can be hardened to above 1 x 10 6 rads (Si) with either the Si gate or Al gate technology. The paper also discusses the relative advantages of the Si gate versus the Al gate technology

Beam hardening correction algorithm in microtomography images

International Nuclear Information System (INIS)

Sales, Erika S.; Lima, Inaya C.B.; Lopes, Ricardo T.; Assis, Joaquim T. de

2009-01-01

Quantification of mineral density of bone samples is directly related to the attenuation coefficient of bone. The X-rays used in microtomography images are polychromatic and have a moderately broad spectrum of energy, which makes the low-energy X-rays passing through a sample to be absorbed, causing a decrease in the attenuation coefficient and possibly artifacts. This decrease in the attenuation coefficient is due to a process called beam hardening. In this work the beam hardening of microtomography images of vertebrae of Wistar rats subjected to a study of hyperthyroidism was corrected by the method of linearization of the projections. It was discretized using a spectrum in energy, also called the spectrum of Herman. The results without correction for beam hardening showed significant differences in bone volume, which could lead to a possible diagnosis of osteoporosis. But the data with correction showed a decrease in bone volume, but this decrease was not significant in a confidence interval of 95%. (author)

Beam hardening correction algorithm in microtomography images

Energy Technology Data Exchange (ETDEWEB)

Sales, Erika S.; Lima, Inaya C.B.; Lopes, Ricardo T., E-mail: esales@con.ufrj.b, E-mail: ricardo@lin.ufrj.b [Coordenacao dos Programas de Pos-graduacao de Engenharia (COPPE/UFRJ), Rio de Janeiro, RJ (Brazil). Lab. de Instrumentacao Nuclear; Assis, Joaquim T. de, E-mail: joaquim@iprj.uerj.b [Universidade do Estado do Rio de Janeiro (UERJ), Nova Friburgo, RJ (Brazil). Inst. Politecnico. Dept. de Engenharia Mecanica

2009-07-01

Quantification of mineral density of bone samples is directly related to the attenuation coefficient of bone. The X-rays used in microtomography images are polychromatic and have a moderately broad spectrum of energy, which makes the low-energy X-rays passing through a sample to be absorbed, causing a decrease in the attenuation coefficient and possibly artifacts. This decrease in the attenuation coefficient is due to a process called beam hardening. In this work the beam hardening of microtomography images of vertebrae of Wistar rats subjected to a study of hyperthyroidism was corrected by the method of linearization of the projections. It was discretized using a spectrum in energy, also called the spectrum of Herman. The results without correction for beam hardening showed significant differences in bone volume, which could lead to a possible diagnosis of osteoporosis. But the data with correction showed a decrease in bone volume, but this decrease was not significant in a confidence interval of 95%. (author)

The maraging steel corrosion properties with hardening of different kinds after double aging

Directory of Open Access Journals (Sweden)

L. V. Tarasenko

2014-01-01

Full Text Available The paper proposes to use high-strength corrosion-resistant maraging steels, which were developed for aircraft industry instead of carbon steel with coating to improve operation properties of the forcemeasuring resilient member in electronic strain-gauge balance.It examines the possibility to apply the martensitic-aging steels of Fe-Cr-Ni-Mo-Ti (ЭП678 and Fe-Cr-Ni-Mo-Cu-Nb (ЭП817 alloying systems. It was shown, that a traditional heat strain-hardening treatment including hardening and overageing of this steels provides combination of durability viscosity and corrosion- resistance, but at the same time it increases nonelastic effects and lowers the limit of elasticity because of reversing austenite formation. In this connection, it was proposed to use hardening with double aging i.e. main and low-temperature aging with no austenite formation as heat strainhardening treatment of steels for force-measuring resilient member. The goal of this work was to study the influence of double aging on the structure and properties of ЭП678 (06Х14Н6Д2МБТ and ЭП817 (03Х111Н10М2Т steels.The modes of double aging for ЭП817 steel were conformed to 4500С + 400 0С and 475 0С+ 400 0С, for ЭП678 steel – 530 0С + 500 0С. The structure and properties of hardened steels after main and double aging were compared.Metallographic analysis of samples after electrolytic etching was conducted with Leitz Metallovert microscope while the CamScan 4DV raster electronic microscope was used for Microroentgen-spectral analysis. The quantity of austenite was controlled with computerized setting DRON-4, the hardness was measured with ТК-2М instrument, corrosion-resistance was estimated with polarized curves, which were taken using a П-5848 potentiostat.The conducted research has shown, that double aging causes the additional hardening of steels due to disintegration of martensite and formation of dispersed Cu – corpuscles in ЭП817 steel and of Ni3Ti

Risk assessment of dietary exposure to phytosterol oxidation products from baked food in China.

Science.gov (United States)

Hu, Yinzhou; Wang, Mengmeng; Huang, Weisu; Yang, Guoliang; Lou, Tiantian; Lai, Shiyun; Lu, Baiyi; Zheng, Lufei

2018-02-01

Phytosterols are nutritional phytochemicals that may undergo oxidation and be transformed into phytosterol oxidation products (POPs), thus inducing pathological and toxic effects. This work investigated four main phytosterols and 28 POPs in 104 kinds of commercial baked food by using GC-MS. The dietary exposure and hazard index values (HI) associated with POPs from baked food consumption in China were estimated by using Monte Carlo simulation. Concentrations of the total phytosterols were between 3.39 and 209.80 μg/g. The total concentrations of POPs, including 5α,6α/5β,6β-epoxysterols, 7-ketosterol, 7α/7β-hydroxysterols, 6-hydroxysterols, and triols, ranged from 0.37 to 27.81 μg/g. The median dietary exposure of POP contents in baked food for four age groups in China were 10.91 (children), 6.20 (adolescents), 3.63 (adults), and 3.40 (seniors) mg/(kg×day). Risk assessment of median HI with respect to POPs indicated no risk (HI <1) for people in adolescents, adults, and seniors in the country area of China, while a risk (1 < HI < 10) would refer to the baked food consumption of people in urban area and children in country area of China. Sensitivity and uncertainty analysis showed that the most significant variables for each age group in China were POP concentration, body weight, and ingestion rate.

Continuous monitoring of setting and hardening of mortar using FBG sensors

Science.gov (United States)

Lima, H.; Ribeiro, R.; Nogueira, R.; Silva, L.; Abe, I.; Pinto, J. L.

2007-05-01

The use of fibre Bragg grating sensors to study mortars' dimensional variations during the setting process is reported. When determining a mortar's potential to fissure, it's important to know its total retraction. This means it is necessary to know not only the mortar's retraction after hardened, but also to know how much it retracts during the plastic phase. This work presents a technique which allows to measure dimensional variations, either expansion or retraction, during the whole setting process. Temperature and strain evolution during both plastic and hardened phase of the mortar were obtained, allowing the determination of dimensional variations and setting times. Due to its high-speed, ease of implementation and low operation costs, this technique will allow to get a deeper knowledge of the effects of several additives on the mortar's behaviour, allowing to improve its mechanical properties through the determination of the proper chemical composition.

Evaluation of hardening by ion irradiation in molybdenum using nanoindentation techniques

International Nuclear Information System (INIS)

Iwakiri, Hirotomi; Watanabe, Hideo; Yoshida, Naoaki

1997-01-01

As a part of fundamental research on interaction of plasma and wall, some model experiments on loading of particles such as He, H and so forth suffered by plasma facing material were conducted for Mo in high Z material. As an evaluation method for it, nanoindentation technique was proposed. By this method, the hardness evaluation in surface neighboring damage range was conducted. As a result, in the helium irradiated materials, sufficient hardening was observed even at low dpa range impossible to recognize hardening on heavy ion and deuterium irradiated materials, and extreme hardening was established by formation of helium bubble at high dpa region. Furthermore, in the helium irradiated materials, recovery of hardening could not be observed even for annealed materials at 1173 K for 1 hr after irradiation. From such results, hardening promotion work due to helium and extreme thermal stability of the formed defects were elucidated. (B.K.)

Improving the accuracy of CT dimensional metrology by a novel beam hardening correction method

International Nuclear Information System (INIS)

Zhang, Xiang; Li, Lei; Zhang, Feng; Xi, Xiaoqi; Deng, Lin; Yan, Bin

2015-01-01

Its powerful nondestructive characteristics are attracting more and more research into the study of computed tomography (CT) for dimensional metrology, which offers a practical alternative to the common measurement methods. However, the inaccuracy and uncertainty severely limit the further utilization of CT for dimensional metrology due to many factors, among which the beam hardening (BH) effect plays a vital role. This paper mainly focuses on eliminating the influence of the BH effect in the accuracy of CT dimensional metrology. To correct the BH effect, a novel exponential correction model is proposed. The parameters of the model are determined by minimizing the gray entropy of the reconstructed volume. In order to maintain the consistency and contrast of the corrected volume, a punishment term is added to the cost function, enabling more accurate measurement results to be obtained by the simple global threshold method. The proposed method is efficient, and especially suited to the case where there is a large difference in gray value between material and background. Different spheres with known diameters are used to verify the accuracy of dimensional measurement. Both simulation and real experimental results demonstrate the improvement in measurement precision. Moreover, a more complex workpiece is also tested to show that the proposed method is of general feasibility. (paper)

Arabinoxylan content and characterisation throughout the bread-baking process

Science.gov (United States)

End-use quality of wheat (Triticum aestivum L.) is influenced in a variety of ways by non-starch polysaccharides, especially arabinoxylans (AX). The assessment of AX content and structural properties is often performed on flour and extrapolated to predict the role that AX may play in baked products....

Genetic diversity of gliadin pattern, morphological traits and baking ...

African Journals Online (AJOL)

USER

2010-02-15

Feb 15, 2010 ... diversity of 102 double haploids of wheat (sent from. CIMMYT) through studying gliadin protein ... biomass, yield per plant, harvest index, number of grains per spike, spike density, spike length, plant ... per spike, also 6 baking quality traits, protein content, gluten index,. SDS sedimentation, sedimentation ...

Influence of baking conditions on the quality attributes of sponge cake.

Science.gov (United States)

Ureta, M Micaela; Olivera, Daniela F; Salvadori, Viviana O

2017-03-01

Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.

EFFECTS OF BARLEY FLOUR ADDITION AND BAKING TEMPERATURE ON Β-GLUCANS CONTENT AND BISCUITS PROPERTIES

OpenAIRE

Džafić, A; Oručević-Žuljević, Sanja; Spaho, Nermina; Akagić, Asima

2017-01-01

The aim of this study was to investigate opportunities to improve the nutritional value of biscuits. Therefore, the content of β-glucans, physical, chemical and sensory properties of biscuits were determined in relation to a share of added barley flour and a baking temperature. Five different blends of barley and wheat were used for biscuit production: barley/wheat flours in combinations: 0/100; 25/75; 50/50; 75/25 and 100/0 according to the procedure described in AACC method 10-52. The temp...

Diffusion of oxygen in niobium during bake-out

CERN Document Server

Calatroni, Sergio; Ruzinov, V

2001-01-01

Bake-outs at temperatures between 100 C and 150 C for a duration up to two days have become customary for optimising the performance of bulk niobium cavities. This treatment results in the diffusion of oxygen, originating from the surface oxide, into the niobium. The theoretical oxygen profile has been simulated using the diffusion equations, and compared with some experimental results.

Diffusion of oxygen in niobium during bake-out

International Nuclear Information System (INIS)

Benvenuti, C.; Calatroni, S.; Ruzinov, V.

2003-01-01

Bake-outs at temperatures between 100 degC and 150 degC for duration up to two days have become customary for optimising the performance of bulk niobium cavities. This treatment results in the diffusion of oxygen, originating from the surface oxide, into the niobium. The theoretical oxygen profile has been simulated using the diffusion equations, and compared with some experimental results. (author)

Grind hardening process

CERN Document Server

Salonitis, Konstantinos

2015-01-01

This book presents the grind-hardening process and the main studies published since it was introduced in 1990s.  The modelling of the various aspects of the process, such as the process forces, temperature profile developed, hardness profiles, residual stresses etc. are described in detail. The book is of interest to the research community working with mathematical modeling and optimization of manufacturing processes.

Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling.

Science.gov (United States)

Besbes, Emna; Le Bail, Alain; Seetharaman, Koushik

2016-01-01

The impact of hydrothermal processing undergone by bread dough during baking on the degree of starch granule disruption, on leaching of soluble amylose, on water mobility, on firmness and on amylopectin retrogradation during staling has been investigated. Two heating rates during baking have been considered (4.67 and 6.31 °C/min) corresponding respectively to baking temperature of 220 and 240 °C. An increase in firmness and in the amount of retrogradated amylopectin accompanied by a decrease in freezable water has been observed during staling. Although a lower heating rate yielded in larger amount of retrogradated amylopectin retrogradation, it resulted in a lower firmness. Additionally, the amount of soluble amylose and the relaxation times of water measured by Nuclear Magnetic Resonance NMR (T20, T21 and T22) decreased during staling. It was demonstrated that the amount of soluble amylose was higher for bread crumb baked at lower heating rate, indicating that an increasing amount of amylose is leached outside the starch granules. This was corresponding to a greater amount of retrograded amylopectin during staling. Moreover, it was found that the degree of gelatinization differs locally in a same bread slice between the top, the centre and the bottom locations in the crumb. This was attributed to the differences in kinetics of heating, the availability of water during baking and the degree of starch granule disruption during baking. Based on first order kinetic model, it was found that staling kinetics were faster for samples baked at higher heating rate.

Organoleptic characteristics and nutritive value estimation of baked food products from Manonjaya variety salacca flour

Science.gov (United States)

Sumarto; Aprianty, D.; Bachtiar, R. A.; Kristiana, L.

2018-01-01

Manonjaya salacca (snake fruit) is one of the original varieties of Indonesia which is currently declining due to the quality of taste less favoured than the snake fruit on the market. This variety in the future is feared to be lost, so it is necessary to revitalize the utilization of this snake fruit by diversifying processed products, one of them is baked food products from Manonjaya salacca flour. The purpose of this research was to know the acceptance level of baked food products from Manonjaya salacca flour organoleptically and the nutritional value estimation. This research method was observational with a descriptive explanation. Panellists in this study were consumers with a total of 61 people. Organoleptically, respondents tend to value cake, muffin, cookies, and flakes in every color, flavor, taste, and texture parameters. Nutritional value per 100 g of baked food products from Salacca flour (cake, muffin, cookies, flakes) were energy 287.5-479.0 kcal, water 0.8-3.8 g, protein 6.0-6.7 g, fat 0.8-31.0 g, carbohydrates 45.0-98.8 g, and fiber 1.1-4.6 g. Panellists were accepted the organoleptic characteristics and the estimated nutritional values on baked food products from Manonjaya variety salacca flour were varied.

Comparative Study of Hardening Mechanisms During Aging of a 304 Stainless Steel Containing α'-Martensite

Science.gov (United States)

Jeong, S. W.; Kang, U. G.; Choi, J. Y.; Nam, W. J.

2012-09-01

Strain aging and hardening behaviors of a 304 stainless steel containing deformation-induced martensite were investigated by examining mechanical properties and microstructural evolution for different aging temperature and time. Introduced age hardening mechanisms of a cold rolled 304 stainless steel were the additional formation of α'-martensite, hardening of α'-martensite, and hardening of deformed austenite. The increased amount of α'-martensite at an aging temperature of 450 °C confirmed the additional formation of α'-martensite as a hardening mechanism in a cold rolled 304 stainless steel. Additionally, the increased hardness in both α'-martensite and austenite phases with aging temperature proved that hardening of both α'-martensite and austenite phases would be effective as hardening mechanisms in cold rolled and aged 304 stainless steels. The results suggested that among hardening mechanisms, hardening of an α'-martensite phase, including the diffusion of interstitial solute carbon atoms to dislocations and the precipitation of fine carbide particles would become a major hardening mechanism during aging of cold rolled 304 stainless steels.

Soft wheat quality characteristics required for making baking powder biscuits

Science.gov (United States)

Fifteen soft wheat varieties were evaluated for their grain, milling, flour and dough mixing characteristics, as well as their solvent retention capacities (SRCs), pasting properties and suitability for making baking powder biscuits, to identify wheat quality characteristics required for making bisc...

Baking the first bread in space

Science.gov (United States)

1987-01-01

This Getaway Special program is a joint venture between Spar, Monarch flour and Telesat, with Telesat being responsible for the design, manufacture and implementation of the equipment. The purpose of the experiment is to investigate the behavior of bread yeast in the absence of gravity and in the presence of normal atmospheric pressure. The proposed design mixes flour, water and yeast on-orbit, allows the mixture to prove and then bakes it. This paper outlines the development history of the experiment, the various test programs and some of the problems encountered, with their solutions.

Analysis of the work-hardening process in spheroidized steels

International Nuclear Information System (INIS)

Pacheco, J.L.

1981-07-01

An elementary model for the work-hardening process in duplex-structures steels (ferrite - spheroidite) is proposed and tested on low, medium and high carbon content, which seems to give good results concerning the influence of the volume fraction and particle size of the second phase on the work-hardening behaviour. (Author) [pt

Design and characterization of cellulose nanocrystal-enhanced epoxy hardeners

Science.gov (United States)

Shane X. Peng; Robert J. Moon; Jeffrey P. Youngblood

2014-01-01

Cellulose nanocrystals (CNCs) are renewable, sustainable, and abundant nanomaterial widely used as reinforcing fillers in the field of polymer nanocomposites. In this study, two-part epoxy systems with CNC-enhanced hardeners were fabricated. Three types of hardeners, Jeffamine D400 (JD400), diethylenetriamine (DETA), and (±)-trans-1,2- diaminocyclohexane (DACH), were...

Physical and Thermodynamical Properties of Water Phases in Hardening Portland Cement Systems

DEFF Research Database (Denmark)

Hansen, T. Bæk

The present study is devoted to the description of water phases in hardening portland cement paste systems containing a significant amount of micro-filler and having a low to moderate water/powder ratio. Emphasis has been placed on the early stages of the hardening process.......The present study is devoted to the description of water phases in hardening portland cement paste systems containing a significant amount of micro-filler and having a low to moderate water/powder ratio. Emphasis has been placed on the early stages of the hardening process....

The enhanced inhibition of water extract of black tea under baking treatment on α-amylase and α-glucosidase.

Science.gov (United States)

Tong, Da-Peng; Zhu, Ke-Xue; Guo, Xiao-Na; Peng, Wei; Zhou, Hui-Ming

2018-02-01

This paper studied the inhibition of water extract of natural or baked black tea on the activity of α-amylase and α- glucosidase. Baking treatment was found to be one effective way to enhance the inhibition of black tea on both α-amylase and α- glucosidase, and IC 50 of water extract of baked black tea (BBTWE) were 1.213mg/mL and 4.190mg/mL, respectively, while IC 50 of water extract of black tea (BTWE) were 1.723mg/mL and 6.056mg/mL, respectively. This study further studied the mechanism of the effect of water extract on α-amylase and α- glucosidase using HPLC, circular dichroism, and synchronous fluorescence. HPLC analysis of tea polyphenols showed that the content of tea polyphenols with low polarity increased after baking. In addition, BBTWE had higer abilty on decreasing the hydrophobicity of tryptophan residues than BTWE for both α-amylase and α- glucosidase.The increase of α-helix proportion of α-amylase when treated with BBTWE was more obvious than that when treated with BTWE. In a word, thermal process of baked foods may be beneficial for tea polyphenols to reduce the rate of starch digestion. Copyright © 2017 Elsevier B.V. All rights reserved.

Lipid oxidation in baked products: impact of formula and process on the generation of volatile compounds.

Science.gov (United States)

Maire, Murielle; Rega, Barbara; Cuvelier, Marie-Elisabeth; Soto, Paola; Giampaoli, Pierre

2013-12-15

This paper investigates the effect of ingredients on the reactions occurring during the making of sponge cake and leading to the generation of volatile compounds related to flavour quality. To obtain systems sensitive to lipid oxidation (LO), a formulation design was applied varying the composition of fatty matter and eggs. Oxidation of polyunsaturated fatty acids (PUFA) and formation of related volatile compounds were followed at the different steps of cake-making. Optimised dynamic Solid Phase Micro Extraction was applied to selectively extract either volatile or semi-volatile compounds directly from the baking vapours. We show for the first time that in the case of alveolar baked products, lipid oxidation occurs very early during the step of dough preparation and to a minor extent during the baking process. The generation of lipid oxidation compounds depends on PUFA content and on the presence of endogenous antioxidants in the raw matter. Egg yolk seemed to play a double role on reactivity: protecting unsaturated lipids from oxidation and being necessary to generate a broad class of compounds of the Maillard reaction during baking and linked to the typical flavour of sponge cake. Copyright © 2013 Elsevier Ltd. All rights reserved.

Detection of polydimethylsiloxanes transferred from silicone-coated parchment paper to baked goods using direct analysis in real time mass spectrometry.

Science.gov (United States)

Jakob, Andreas; Crawford, Elizabeth A; Gross, Jürgen H

2016-04-01

The non-stick properties of parchment papers are achieved by polydimethylsiloxane (PDMS) coatings. During baking, PDMS can thus be extracted from the silicone-coated parchment into the baked goods. Positive-ion direct analysis in real time (DART) mass spectrometry (MS) is highly efficient for the analysis of PDMS. A DART-SVP source was coupled to a quadrupole-time-of-flight mass spectrometer to detect PDMS on the contact surface of baked goods after use of silicone-coated parchment papers. DART spectra from the bottom surface of baked cookies and pizzas exhibited signals because of PDMS ions of the general formula [(C2H6SiO)n  + NH4 ](+) in the m/z 800-1900 range. Copyright © 2016 John Wiley & Sons, Ltd.

Radiation hardening revisited: Role of intracascade clustering

DEFF Research Database (Denmark)

Singh, B.N.; Foreman, A.J.E.; Trinkaus, H.

1997-01-01

be explained in terms of conventional dispersed-barrier hardening because (a) the grown-in dislocations are not free, and (b) irradiation-induced defect clusters are not rigid indestructible Orowan obstacles. A new model called 'cascade-induced source hardening' is presented where glissile loops produced...... directly in cascades are envisaged to decorate the grown-in dislocations so that they cannot act as dislocation sources. The upper yield stress is related to the breakaway stress which is necessary to pull the dislocation away from the clusters/loops decorating it. The magnitude of the breakaway stress has...

Modeling copper precipitation hardening and embrittlement in a dilute Fe-0.3at.%Cu alloy under neutron irradiation

Science.gov (United States)

Bai, Xian-Ming; Ke, Huibin; Zhang, Yongfeng; Spencer, Benjamin W.

2017-11-01

Neutron irradiation in light water reactors can induce precipitation of nanometer sized Cu clusters in reactor pressure vessel steels. The Cu precipitates impede dislocation gliding, leading to an increase in yield strength (hardening) and an upward shift of ductile-to-brittle transition temperature (embrittlement). In this work, cluster dynamics modeling is used to model the entire Cu precipitation process (nucleation, growth, and coarsening) in a Fe-0.3at.%Cu alloy under neutron irradiation at 300°C based on the homogenous nucleation mechanism. The evolution of the Cu cluster number density and mean radius predicted by the modeling agrees well with experimental data reported in literature for the same alloy under the same irradiation conditions. The predicted precipitation kinetics is used as input for a dispersed barrier hardening model to correlate the microstructural evolution with the radiation hardening and embrittlement in this alloy. The predicted radiation hardening agrees well with the mechanical test results in the literature. Limitations of the model and areas for future improvement are also discussed in this work.

Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks.

Science.gov (United States)

Crassina, K; Sudha, M L

2015-09-01

Wheat flour was replaced with mango ginger powder (MGP) at 0, 5, 10 and 15 %. Influence of MGP on rheological and baking characteristics was studied. Farinograph was used to study the mixing profile of wheat flour-MGP blend. Pasting profile of the blends namely gelatinization and retrogradation were carried out using micro-visco-amylograph. Test baking was done to obtain the optimum level of replacement and processing conditions. Sensory attributes consisting texture, taste, overall quality and breaking strength were assessed. Nutritional characterization of the soup sticks in terms of protein and starch in vitro digestibility, dietary fiber, minerals, polyphenols and antioxidant activity were determined using standard methods. With the increasing levels of MGP from 0 to 15 %, the farinograph water absorption increased from 60 to 66.7 %. A marginal increase in the gelatinization temperature from 65.4 to 66.2 °C was observed. Retrogradation of gelatinized starch granules decreased with the addition of MGP. The results indicated that the soup stick with 10 % MG had acceptable sensory attributes. The soup stick showed further improvement in terms of texture and breaking strength with the addition of gluten powder, potassium bromate and glycerol monostearate. The total dietary fiber and antioxidant activity of the soup sticks having 10 % MGP increased from 3.31 to 8.64 % and 26.83 to 48.06 % respectively as compared to the control soup sticks. MGP in soup sticks improved the nutritional profile.

MOULDING MIXTURES HARDENING PROCESS BASED ON LIGNIN-BASE SULPHONATE BINDER

Directory of Open Access Journals (Sweden)

V. N. Ektova

2004-01-01

Full Text Available Hardening of agglutinant sands on lignosulphonate binding agent is the result of two processes: oxidation-reduction in the system lignosulphonate acids — persulfuric natrium in the early stages of hardening and hydration of cement in the latter stages.

Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers.

Science.gov (United States)

Slavin, Margaret; Lu, Yingjian; Kaplan, Nicholas; Yu, Liangli Lucy

2013-11-15

Black soybean is a potential functional food ingredient with high anthocyanin content, but the ability to maintain anthocyanin content under dry heat processing has not been reported. This study investigated the effects of soybean seed coat colour and baking time-temperature combinations on the extractable antioxidant properties of a soy cracker food model. Crackers prepared with black soybeans had significantly higher TPC, total isoflavones, and peroxyl, hydroxyl, and ABTS(+) radical scavenging abilities than their yellow counterparts, at all time-temperature combinations. Cyanidin-3-glucoside (C3G) was detected only in black soybean crackers, and all baking treatments significantly decreased C3G. The greatest losses occurred at the low temperature×long time and high temperature×short time, the smallest loss with moderate temperature×short/medium time. The high temperature treatment altered phenolic acid and isoflavone profiles; however, total isoflavones were unaffected. Overall results suggest that moderate baking temperature at minimal time may best preserve anthocyanin and other phenolics in baked black soybean crackers. Copyright © 2013 Elsevier Ltd. All rights reserved.

Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.

Science.gov (United States)

de la Horra, Ana E; Steffolani, María Eugenia; Barrera, Gabriela N; Ribotta, Pablo D; León, Alberto E

2015-12-01

The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.

Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality

Directory of Open Access Journals (Sweden)

Alberto E. León

2015-01-01

Full Text Available The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.

Radiation-hardened optoelectronic components: detectors

International Nuclear Information System (INIS)

Wiczer, J.J.

1986-01-01

In this talk, we will survey recent research in the area of radiation hardened optical detectors. We have studied conventional silicon photodiode structures, special radiation hardened silicon photodiodes, and special double heterojunction AlGaAs/GaAs photodiodes in neutron, gamma, pulsed x-ray and charged particle environments. We will present results of our work and summarize other research in this area. Our studies have shown that detectors can be made to function acceptably after exposures to neutron fluences of 10 15 n/cm 2 , total dose gamma exposures of 10 8 rad (Si), and flash x-ray environments of 10 8 rad/sec (Si). We will describe detector structures that can operate through these conditions, pre-rad and post-rad operational characteristics, and experimental conditions that produced these results. 23 refs., 10 figs., 1 tab

Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II

NARCIS (Netherlands)

Nguyen, H.T.; Fels, van der Ine; Boekel, van Tiny

2017-01-01

This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after

Structure and properties of a duplex coating combining micro-arc oxidation and baking layer on AZ91D Mg alloy

Energy Technology Data Exchange (ETDEWEB)

Cui, Xue-Jun; Li, Ming-Tian; Yang, Rui-Song; Yu, Zu-Xiao [Material Corrosion and Protection Key Laboratory of Sichuan province, Sichuan University of Science and Engineering, Zigong 643000 (China); College of Materials and Chemical Engineering, Sichuan University of Science and Engineering, Zigong 643000 (China)

2016-02-15

Graphical abstract: - Highlights: • A duplex coating was fabricated through combining MAO and baking layer. • A baking coating with a thickness of 92 μm was created on MAO-coated Mg alloy. • The duplex coating noticeably improved the corrosion resistance of Mg alloy. • The related corrosion and wear mechanisms were investigated. - Abstract: A duplex coating (called MAOB coating) was fabricated on AZ91D Mg alloy by combining the process of micro-arc oxidation (MAO) with baking coating (B-coating). The structure, composition, corrosion resistance, and tribological behaviour of the coatings were investigated using scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS), electrochemical and long-term immersion test, and ball-on-disc friction test. The results show that a dense 92 μm thick B-coating was tightly deposited onto the MAO-coated Mg alloy and exhibited a good mechanical interlock along the rough interface. Compared with the MAO-coated sample, the corrosion current density of the MAOB-coated Mg alloy decreased by two or three orders of magnitude and no corrosion phenomenon was observed during a long-term immersion test of about 500 h (severe corrosion pits were found for MAO-treated samples after about 168 h of immersion). The frictional coefficient values of the MAOB coating were similar to those of the MAO coating using dry sliding tests, while the B-coating on the MAO-coated surface significantly improved the wear resistance of the AZ91D Mg alloy. All of these results indicate that a B-coating can be used to further protect Mg alloys from corrosion and wear by providing a thick, dense barrier.

CD 121 - cultivar with flour characteristics for cookie baking

OpenAIRE

Marchioro, Volmir Sergio; Franco, Francisco de Assis; Dalla Nora, Tatiane; Schuster, Ivan; Evangelista, Adriel; Lima, Fábio Junior Alcântara de; Polo, Mateus

2013-01-01

CD 121 is indicated for wheat regions with the classification Value for Cultivation and Use 1 and 2, in the states of PR, SC and RS. The cultivar is tolerant to leaf rust, has good agronomic traits, flour suited for cookie baking and an average grain yield of 3.622 kg ha-1.

Radiation hardening of metals irradiated by heavy ions

International Nuclear Information System (INIS)

Didyk, A.Yu.; Skuratov, V.A.; Mikhajlova, N.Yu.; Regel', V.R.

1988-01-01

The damage dose dependence in the 10 -4 -10 -2 dpa region of radiation hardening of Al, V, Ni, Cu irradiated by xenon ions with 124 MeV energy is investigated using the microhardness technique and transmission electron microscope. It is shown that the pure metals radiation hardening is stimulated for defects clusters with the typical size less than 5 nm, as in the case of neutron and the light charge ion irradiation

A four-week clinical study to evaluate and compare the effectiveness of a baking soda dentifrice and an antimicrobial dentifrice in reducing plaque.

Science.gov (United States)

Ghassemi, Annahita; Vorwerk, Linda M; Hooper, William J; Putt, Mark S; Milleman, Kimberly R

2008-01-01

To evaluate and compare the effectiveness in reducing plaque of a fluoride dentifrice containing baking soda and a non-baking soda fluoride dentifrice containing an antimicrobial (triclosan/copolymer) system after a single brushing and over a four-week period of daily brushing. A total of 207 subjects completed this randomized, blinded, parallel-group clinical study. Twenty-four hour plaque buildup was scored at baseline and after two and four weeks of twice-daily use of the products. Additionally, controlled single brushing with the assigned dentifrice, followed by post-brushing plaque assessment, was performed at the start (baseline visit) and end (Week-4 visit) of the study. Plaque was scored using the Turesky, et al. modification of Quigley-Hein Index at six sites per tooth, according to Soparkar's modification. Mean baseline whole mouth plaque scores for the baking soda and triclosan dentifrice groups were 2.90 +/- 0.40 and 2.90 +/- 0.39, respectively, and the difference was not statistically significant. Within-group analysis showed that both products significantly reduced the amount of plaque over the four-week period (p baking soda dentifrice exhibited significantly greater reduction in plaque scores (p baking soda dentifrice group (0.34 +/- 0.32) was 2.22-fold greater than that observed for the triclosan dentifrice group (0.15 +/- 0.24). Similarly, single brushing with the baking soda dentifrice showed a 1.88- to 2.08-fold greater pre- to post-brushing plaque difference as compared to the triclosan dentifrice at the baseline visit (mean plaque reduction: baking soda 0.54 +/- 0.26; triclosan 0.28 +/- 0.18; ratio 1.88X) and Week-4 visit (baking soda 0.47 +/- 0.21; triclosan 0.23 +/- 0.15; ratio 2.08X). Similar to the whole mouth scores, evaluation of various tooth sites (facial, lingual, proximal, and gingival) showed a significantly greater reduction in plaque scores for brushing with the baking soda dentifrice as compared to brushing with the triclosan

Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images.

Science.gov (United States)

Leiva-Valenzuela, Gabriel A; Quilaqueo, Marcela; Lagos, Daniela; Estay, Danilo; Pedreschi, Franco

2018-04-01

The aim of this research was to determine the effect of composition (dietary fiber = DF, fat = F, and gluten = G) and baking time on the target microstructural parameters that were observed using images of potato and wheat starch biscuits. Microstructures were studied Scanning Electron Microscope (SEM). Non-enzymatic browning (NEB) was assessed using color image analysis. Texture and moisture analysis was performed to have a better understanding of the baking process. Analysis of images revealed that the starch granules retained their native form at the end of baking, suggesting their in complete gelatinization. Granules size was similar at several different baking times, with an average equivalent diameter of 9 and 27 µm for wheat and potato starch, respectively. However, samples with different levels of DF and G increased circularity during baking to more than 30%, and also increasing hardness. NEB developed during baking, with the maximum increase observed between 13 and 19 min. This was reflected in decreased luminosity (L*) values due to a decrease in moisture levels. After 19 min, luminosity did not vary significantly. The ingredients that are used, as well as their quantities, can affect sample L* values. Therefore, choosing the correct ingredients and quantities can lead to different microstructures in the biscuits, with varying amounts of NEB products.

Age hardening of a sintered Al-Cu-Mg-Si-(Sn) alloy

International Nuclear Information System (INIS)

Kent, D.; Schaffer, G.B.; Drennan, J.

2005-01-01

The age hardening response of a sintered Al-3.8 wt% Cu-1.0 wt% Mg-0.70 wt% Si alloy with and without 0.1 wt% Sn was investigated. The sequence of precipitation was characterised using transmission electron microscopy. The ageing response of the sintered Al-Cu-Mg-Si-(Sn) alloy is similar to that of cognate wrought 2xxx series alloys. Peak hardness was associated with a fine, uniform dispersion of lath shaped precipitates, believed to be either the β'or Q' phase, oriented along α directions and θ' plates lying on {0 0 1} α planes. Natural ageing also resulted in comparable behaviour to that observed in wrought alloys. Porosity in the powder metallurgy alloys did not significantly affect the kinetics of precipitation during artificial ageing. Trace levels of tin, used to aid sintering, slightly reduced the hardening response of the alloy. However, this was compensated for by significant improvements in density and hardness

Nuclear effects hardened shelters

International Nuclear Information System (INIS)

Lindke, P.

1990-01-01

This paper reports on the Houston Fearless 76 Government Projects Group that has been actively engaged for more than twenty-five years as a sub-contractor and currently as a prime contractor in the design, manufacture, repair and logistics support of custom mobile ground stations and their equipment accommodations. Other associated products include environmental control units (ECU's), mobilizers for shelters and a variety of mobile power generation units (MPU's). Since 1984, Houston Fearless 76 has designed and manufactured four 8 foot by 8 foot x 22 foot nuclear hardened mobile shelters. These shelters were designed to contain electronic data processing/reduction equipment. One shelter is currently being operated by the Air Force as a Defense Intelligence Agency (DIA) approved and certified Special Compartmented Information Facility (SCIF). During the development and manufacturing process of the shelters, we received continual technical assistance and design concept evaluations from Science Applications International Corporation (SAIC) Operations Analysis and Logistics Engineering Division and the Nondestructive Inspection Lab at McClellan AFB. SAIC was originally employed by the Air Force to design the nuclear hardening specifications applied to these shelters

Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks

OpenAIRE

Crassina, K.; Sudha, M. L.

2014-01-01

Wheat flour was replaced with mango ginger powder (MGP) at 0, 5, 10 and 15 %. Influence of MGP on rheological and baking characteristics was studied. Farinograph was used to study the mixing profile of wheat flour-MGP blend. Pasting profile of the blends namely gelatinization and retrogradation were carried out using micro-visco-amylograph. Test baking was done to obtain the optimum level of replacement and processing conditions. Sensory attributes consisting texture, taste, overall quality a...

Presence of Fluorescent Carbon Nanoparticles in Baked Lamb: Their Properties and Potential Application for Sensors.

Science.gov (United States)

Wang, Haitao; Xie, Yisha; Liu, Shan; Cong, Shuang; Song, Yukun; Xu, Xianbing; Tan, Mingqian

2017-08-30

The presence of nanoparticles in food has drawn much attention in recent years. Fluorescent carbon nanoparticles are a new class of nanostructures; however, the distribution and physicochemical properties of such nanoparticles in food remain unclear. Herein, the presence of fluorescent carbon nanoparticles in baked lamb was confirmed, and their physicochemical properties were investigated. The fluorescent carbon nanoparticles from baked lamb emit strong blue fluorescence under ultraviolet light with a 10% fluorescent quantum yield. The nanoparticles are roughly spherical in appearance with a diameter of around 2.0 nm. Hydroxyl, amino, and carboxyl groups exist on the surface of nanoparticles. In addition, the nanoparticles could serve as a fluorescence sensor for glucose detection through an oxidation-reduction reaction. This work is the first report on fluorescent carbon nanoparticles present in baked lamb, which provides valuable insight into the physicochemical properties of such nanoparticles and their potential application in sensors.

Characterization and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota L. P. Royen) incorporated biscuits.

Science.gov (United States)

Aditi, Mahapatra; Shashirekha, M N; Sudha, M L

2017-06-01

Expanding the range of bakery products in terms of producing supplemented or dietetic products has been an increasingly important trend in contemporary baking. Value added products, especially products rich in fiber and phytochemicals are getting popular. Among the dry fruits used for filling, Figs were rich in ash and protein and Dates were rich in dietary fiber. Gallic acid was the dominant free phenolic acid in Fig whereas chlorogenic acid and procatechuic acid were dominant in Dates in the bound form. Farinograph water absorption, dough development time, maximum pressure (P), and extensibility (L) decreased on increase in the replacement of wheat flour with chiku powder from 0 to 30%. The dry fruit fillings in the pH range of 3.3-3.5 with 75-80°Bx showed better bake stability with respect to spreadability and breaking strength. Biscuits topped with higher °Bx fillings had higher breaking strength values even during storage. Among the gelling agents used, addition of sodium alginate stabilized and further improved the bake stability of the fillings. The chiku incorporated biscuits sandwiched with fruit filling were rich in dietary fiber. Also significant amounts of gallic acid and chlorogenic acid in free and bound form were present in the biscuit. Bakery products can act as a vehicle for supplementation of vitamins, minerals, protein, dietary fiber, and so on, to prevent nutritive deficiencies. Among the bakery products, biscuits are shelf stable and have better consumer acceptability by all age groups. To incorporate fruits which are rich in many bioactive principles, and to add on to variety, fruit sandwiched biscuits with fruit powder in the casing too. Fillings mainly from dry fruits were prepared at varying degree brix and with different gelling agents. Biscuit sheets containing chiku powder in the formulation was topped with the fillings and looked for the bake stability with respect to texture and spreadability. Addition of fruit powder in the shells

Increase of resistance to cracking on stress relieving of hardened steel

International Nuclear Information System (INIS)

Velichko, V.V.; Zabil'skij, V.V.; Mikheev, G.M.

1995-01-01

Regularities of increase of resistance to cracking during stress relieving of hardened low-alloyed steels were studied, using complex of methods. Effect of carbon, stress concentrator radius, duration and temperature of stress relieving was studies in particular. Results of investigating kinetics of change of physicomechanical properties, hydrogen desorption from hardened specimens showed, that increase of resistance to cracking was caused by desorption from grain boundaries of diffusion-mobile hydrogen, formed during hardening. 18 refs., 8 figs

CD 121 - Cultivar with flour characteristics for cookie baking

Directory of Open Access Journals (Sweden)

Volmir Sergio Marchioro

2013-06-01

Full Text Available CD 121 is indicated for wheat regions with the classification Value for Cultivation and Use 1 and 2, in the states of PR,SC and RS. The cultivar is tolerant to leaf rust, has good agronomic traits, flour suited for cookie baking and an average grain yieldof 3.622 kg ha-1.

Some aspects of plasticity in hardened face-centred cubic metals

International Nuclear Information System (INIS)

Jackson, P.J.; Nathanson, P.D.K.

1978-01-01

The plasticity of crystals of f.c.c. metals hardened by solute atoms, neutron irradiation, quenching and by dislocation distributions not characteristic of the active mode of testing is reviewed, with emphasis being placed on the simiularity of slip after various hardening treatments. Normal work hardening is not treated. The reasons for this exclusion are discussed. It is concluded that correlated slip is a normal aspect of deformation, and that diffuse uncorrelated slip occurs only when secondary dislocation multiplication is promoted, e.g. by obstacles introduced by prior slip, or by the presence of hard impenetrable obstacles of another material or phase [af

Work hardening behavior study of structural alloys for cryogenic applications

International Nuclear Information System (INIS)

Chu, D.; Morris, J.W. Jr.

1992-01-01

Previous investigation on aluminum-lithium alloys have indicated different dependencies of the work hardening behavior on temperature. This variation in temperature dependence is attributed to differences in microstructure rather than composition. An understanding of the microstructural effect on the observed thermal dependency is important as it may allow the tailoring of deformation properties through mechanical processing. Work hardening analyses on other aluminum alloys and a number of structural steels have been performed to better elucidate the role played by microstructure in determining the work hardening behavior. In the paper correlations between the differences in mechanical behavior and the various microstructures observed are presented

General analytical shakedown solution for structures with kinematic hardening materials

Science.gov (United States)

Guo, Baofeng; Zou, Zongyuan; Jin, Miao

2016-09-01

The effect of kinematic hardening behavior on the shakedown behaviors of structure has been investigated by performing shakedown analysis for some specific problems. The results obtained only show that the shakedown limit loads of structures with kinematic hardening model are larger than or equal to those with perfectly plastic model of the same initial yield stress. To further investigate the rules governing the different shakedown behaviors of kinematic hardening structures, the extended shakedown theorem for limited kinematic hardening is applied, the shakedown condition is then proposed, and a general analytical solution for the structural shakedown limit load is thus derived. The analytical shakedown limit loads for fully reversed cyclic loading and non-fully reversed cyclic loading are then given based on the general solution. The resulting analytical solution is applied to some specific problems: a hollow specimen subjected to tension and torsion, a flanged pipe subjected to pressure and axial force and a square plate with small central hole subjected to biaxial tension. The results obtained are compared with those in literatures, they are consistent with each other. Based on the resulting general analytical solution, rules governing the general effects of kinematic hardening behavior on the shakedown behavior of structure are clearly.

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics

NARCIS (Netherlands)

Fels, van der H.J.; Capuano, E.; Nguyen, H.T.; Mogol, B.A.; Kocadagli, T.; Goncuoglu Tas, N.; Hamzalioglu, A.; Boekel, van M.A.J.S.; Gokmen, V.

2014-01-01

The present study aimed to investigate the effect of recipe and temperature–time on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) during biscuit baking. Baking experiments were performed with biscuits of two different recipes, with and without NaCl, at 180 °C, 190 °C and 200 °C.

Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine.

Science.gov (United States)

Nguyen, Ha T; van der Fels-Klerx, H J Ine; van Boekel, M A J S

2017-09-01

This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after proofing due to enzyme action. Data obtained after baking were used to develop a mechanistic model, based on the asparagine-related pathway, for acrylamide and HMF formation in the four baked biscuit types. Asparagine reacted with fructose to form a Schiff base before decarboxylation to produce acrylamide without Amadori rearrangement product and sugar fragmentation. Fructose contributed considerably to acrylamide formation and to HMF formation via caramelization in all four biscuit types. No clear correlation was found between acrylamide and HMF in baked biscuits, nor between asparagine and the sum of glucose and fructose concentrations in the wheat flour. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effects of solute elements on irradiation hardening and microstructural evolution in low alloy steels

Energy Technology Data Exchange (ETDEWEB)

Fujii, Katsuhiko, E-mail: fujiik@inss.co.jp [Institute of Nuclear Safety System Inc., 64 Sata, Mihama 919-1205 (Japan); Ohkubo, Tadakatsu, E-mail: OHKUBO.Tadakatsu@nims.go.jp [National Institute for Materials Science, 1-2-1 Sengen, Tsukuba 305-0047 (Japan); Fukuya, Koji, E-mail: fukuya@inss.co.jp [Institute of Nuclear Safety System Inc., 64 Sata, Mihama 919-1205 (Japan)

2011-10-01

The effects of the elements Mn, Ni, Si and Cu on irradiation hardening and microstructural evolution in low alloy steels were investigated in ion irradiation experiments using five kinds of alloys prepared by removing Mn, Ni and Si from, and adding 0.05 wt.%Cu to, the base alloy (Fe-1.5Mn-0.5Ni-0.25Si). The alloy without Mn showed less hardening and the alloys without Ni or Si showed more hardening. The addition of Cu had hardly any influence on hardening. These facts indicated that Mn enhanced hardening and that Ni and Si had some synergetic effects. The formation of solute clusters was not confirmed by atom probe (AP) analysis, whereas small dislocation loops were identified by TEM observation. The difference in hardening between the alloys with and without Mn was qualitatively consistent with loop formation. However, microstructural components that were not detected by the AP and TEM were assumed to explain the hardening level quantitatively.

A numerical model of the shortbread baking process in a forced convection oven

International Nuclear Information System (INIS)

Kokolj, Uroš; Škerget, Leopold; Ravnik, Jure

2017-01-01

Highlights: • The evaporation of water had a significant effect on the temperature field. • The numerical model associated the grade of browning with the temperature field. • The results of the numerical and experimental grade of browning are comparable. • The difference between the measured and simulated temperature at the oven was 2.8 K. - Abstract: The objective of all manufacturers and users of ovens is to achieve uniform browning of various baked foods. In recent years, manufacturers have found it difficult to achieve this, due to the rapid appearance of new trends and due to progressively shorter development times. In this paper, we present the development and validation of a time-dependent 3D computational fluid dynamics model, which enables the numerical prediction of the baking performance and grade of browning of a forced convection oven. Flow and heat transfer of hot air in an oven, where a round heating element and a fan are both operating, are simulated. Radiative and convective heat transfer is taken into account. We found, that it is necessary to include water evaporation in the model. The numerical model was validated by performing experimental measurements of temperature and by performing baking tests of shortbread. After baking, the grade of browning was measured for the shortbread. To determine the grade of browning, the method of identification of colour contrasts was used, based on the colour space CIE L"∗a"∗b. Based on the results, we proposed a linear model, which enabled the prediction of the grade of browning based on the results of the fluid dynamics simulation.

Study of precipitation in Al–Mg–Si Alloys by atom probe tomography II. Influence of Cu additions

International Nuclear Information System (INIS)

Zandbergen, M.W.; Cerezo, A.; Smith, G.D.W.

2015-01-01

Atom probe tomography (APT) analysis and hardness measurements have been used to characterise the early stages of precipitation in three Al–Mg–Si alloys with different Cu contents (Al–0.51 at.%Mg–0.94 at.%Si, with 0.01 at.%, 0.06 at.%, or 0.34 at.% Cu). A range of single and multi- stage heat treatments were chosen to evaluate the changes in precipitation processes. Three ageing temperatures were investigated, 298 K (natural ageing), 353 K (pre-ageing) and 453 K (automotive paint-bake conditions). The Cu content had significant effects on the microstructural evolution within the alloy. Formation of clusters which can act as precursors of elongated precipitates during paint-baking was found to be enhanced with increasing Cu content. This improved the paint-bake hardening response and mitigated the deleterious effects of natural ageing. Cu was present in all precipitates in the highest Cu-containing alloy. These precipitates were believed to be precursors to the Q′ phase. Mechanisms for the effects of Cu on precipitation kinetics are proposed.

OCCUPATIONAL ASTHMA CAUSED BY A HARDENER CONTAINING AN ALIPHATIC AND A CYCLOALIPHATIC DIAMINE

NARCIS (Netherlands)

ALEVA, RM; AALBERS, R; KOETER, GH; DEMONCHY, JGR

An otherwise healthy 44-yr-old man experienced a serious attack of bronchial obstruction after working with resins and hardeners, releasing fumes of a mixture of an aliphatic and a cycloaliphatic diamine hardener. Eight hours after deliberate challenge with the hardener a large increase of airway

Technology of hardening fills for mined spaces

International Nuclear Information System (INIS)

Simek, P.; Holas, M.; Chyla, A.; Pech, P.

1985-01-01

The technology is described of hardening fills for mined spaces of uranium deposits in North Bohemian chalk. A special equipment was developed for the controlled preparation of a hardening mixture. The composition of the fill is determined by the strength of the filled rock, expecially by the standard strength, i.e., the minimal strength of the filling under uniaxial pressure. The said parameter determines the consumption of binding materials and thereby the total costs of the filling. A description is presented of the filling technology, including rabbit tube transport of the mixture and quality control. (Pu)

Effect of hardening methods of moulding sands with water glass on structure of bonding bridges