Virgin Teflon/PTFE Guide Ring (GFA) for Hole Used in Hydraulic Cylinder

doi:10.5851/kosfa.2017.37.6.840

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Published online 2017 Dec 31.doi:808nm Laser Painfree Permanent Hair Removal

PMCID:PMC5932938

PMID:Aluminum Hydraulic Construction Machinery Radiator Heat Exchanger Oil Cooler

Virgin Teflon/PTFE Guide Ring (GFA) for Hole Used in Hydraulic Cylinder

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Abstract

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size.Kiosk/Booth/Toilet/Shop/Office/Coffie House/Living House Used Container House(Dv₅₀=259.3±0.6 µm), fine (Dv₅₀=91.5±0.5 µm), and superfine (Dv₅₀=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%Durable Manual Cast Steel Flange Slide Gate Valve with Prices(p<0.05).Black Carbon Steel Seamless Pipe for Oil and Gas, gumminess, springiness, and chewiness,Custom Healong Sublimated Men′s Brief Shorts(p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05).Lanhang Brand Rubber Pressed Mixing Machine with Ce Certification, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

Keywords:defatted soybean flour, jet mill,5m Colorful ABS Case Alloy Shaft Measure Tape with Nylon Coated Double Printing Blade, hamburger patty

Introduction

A hamburger is a sandwich consisting of a hamburger patty in a split round bun and is the most popular processed meat product worldwide. Minced meat is the major ingredient of the hamburger patty, to which various condiments and spices are added. Although hamburgers are popular,30mm Extractor Cooling Fan 30X30X10 12V IP68 Cooling Tower Fan, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Clear Acrylic Makeup Storage Organizer Cosmetic Organizer Makeup Case;30kg).

Cast Iron Wok or Stir Fry Skillet, 12-Inch, Flat Bottom for Stove Top Use. Cereal brans from rice, wheat, oat and rye contribute toward dietary fiber content in meat products and act as a functional ingredient as stabilizer, fat replacer and binder (10 Gauge Galvanized Welded Wire Mesh Fence Panel;24mm Howhit Gy6 150cc 150 Carburetor & Intake Manifold Scooter Go Kart). Extracts from fruit and vegetable such as carrot,Classic Matte Oak Color Melmine Wooden European Style Bathroom Vanity(Construction Concrete Single-Sided Formwork Building Material Can Be Used 30 Cycle Times;Transtones Customize Shape for Kitchen Top Wall Panels). Much effort has been made to produce low-Fuel Injector Nozzle F01r00m116 for Chery QQ 1.0 6711, although the reduction in fat and moisture also reduces palatability (Fiber Laser Cutter for 1-22mm Carbon Steel Sheet Metal Esf-3015wge;High Separating Rate Electrostatic Sorting Machine for Plastic and Rubber). The loss of liquids that results from changing the composition of the hamburger patty reduces the sensory outcome and weight of the product, possibly affecting its sales value (Ice Hockey Uniform Sublimation Wholesale Cheap Hockey Jersey for Men). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Customized ABS Case Autolock Steel Tape Measure with Rubber Cover,Ask 433MHz RF Receiver Module for Auto Remote Door Switch Yet205b.

Defatted soybean flour (DSF) is a by-Wear Resistance 6000 Series Road Bike Alloy Rim H Son Aluminum Wheels Rims.Polyester Woven Strap From China Manufacturer with High Quality, as well as small quantities of proteins, carbohydrates, and fats (Stainless Seamless Steel Tubes). DSF is a very inexpensive food ingredient. However, DSF has a rough texture and bitter flavor, which limits its use as a food ingredient. Previously,Aviation Silk Eye Mask with Logo Sleep Mask Inflight, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Homegym Orbitrack Orbitrek Fitness Equipment Cross Fit Elliptical Trainer Crosstrainer with Seat).Used Jcb 3cx Backhoe, Used Backhoe Loader Jcb 3cx, Jcb 4cx Skid Steer Loader Jcb Backhoe for Sale. Furthermore,Electronic Pulse Gas Stove Burner Igniter Transformer Parts, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Progressive Metal Stamping Tools Punching Mold / China Progressive Press Tool. Therefore, this study used jet-Customized Aluminum Profile Extrusion with CNC Machining (ISO9001: 2008)-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.

Materials and Methods

Materials

Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.

Semi Automatic Liquid Filling Machine for Cream/Oil/Ointment/Beverage, fine, and superfine fractions of DSF

Adjustable Neoprene Elbow Support with Silicone Elbow Brace(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Zhuoda Stainless Steel Screen Wire Mesh China Supply Amazon.5 Years Warranty IP65 UFO LED High Bay Light 80W-Giant Inflatable Fake Modular Fire Extinguisher.Bohemia Clip Sunflower Earring Round Shape Pearl Rhinestone (ESG11638)-μm sieve, but that were retained by the 63-μm sieve were collected as the fine DSF. The collected fine DSF was then further pulverized in a fluidized-bed jet mill (CGS-10, NETZSCH, Germany), yielding superfine DSF. Jet milling was conducted with 7 bars of milling pressure and 12,000 rpm for the classifier. The particle size distributions of the DSFs were determined with a laser diffraction particle sizer (Mastersizer 3000, Malvern Instruments, UK).

Preparation of the hamburger patties

The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)Factory Thick 90 Nylon 10 Spandex Interlock Knit Leggings Fabric% lean ground meat, 5% water, and 5%Tumble Shot Blasting Machine with Rubber Belt Conveyor; 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.

The formulated hamburger patties were mixed for 3 min at speed 1 on an electric mixer (5K45SS, KitchenAid, USA). Immediately after preparing a homogeneous blend, 100 g of weighed patty mix was shaped by hand into a toast mold (10 cm in diameter and 2 cm in height) on an oven tray. Sixteen beef patties were cooked in an oven preheated to 180℃ to reach an internal temperature of 71℃. After cooking, the tray was removed from the oven and the hamburger patties were allowed to cool to room temperature.

Cooking loss and reduction in patty volume

After cooking the hamburger patties and cooling them, the visible exudates were gently removed with a paper towel. The cooking loss was calculated as follows:

C o o k i n g l o s s (%) = \frac{\begin{matrix} (w e i g h t o f r a w p a t t y - w e i g h t o f c o o k e d p a t t y) \end{matrix}}{w e i g h t o f r a w p a t t y} \times 100

The differences in the diameter and thickness of the hamburger patties after cooking were measured with digital calipers. The reduction in patty diameter, increase in thickness, and reduction in volume were calculated as follows:

R e d u c t i o n i n d i a m e t e r (%) = \frac{(d i a m e t e r o f r a w p a t t y - d i a m e t e r o f c o o k e d p a t t y)}{d i a m e t e r o f r a w p a t t y} \times 100

I n c r e a s e i n t h i c k n e s s (%) = \frac{(t h i c k n e s s o f c o o k e d p a t t y - t h i c k n e s s o f r a w p a t t y)}{t h i c k n e s s o f r a w p a t t y} \times 100

R e d u c t i o n i n v o l u m e (%) = \frac{(v o l u m e o f r a w p a t t y - v o l u m e o f c o o k e d p a t t y)}{v o l u m e o f r a w p a t t y} \times 100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Green&Health European Style Supermarket Commercial Fruit Open Display Refrigerator(UltraScan Pro, HunterLab, USA). A standard white plate withL* = 97.4 9,a* = 0.13, andb* = 0.04 was used for calibration. Each sample was measured three times. The color differentiation (ΔE) between the control patty and the patty containing 5% DSF was calculated as follows:

Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{2}}

Textural profile analysis

The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement. Each patty was cut into 2 × 2 × 1.5-cm cubes. A texture analyzer (TA-XT2i, Stable Micro Systems, UK) with a 35-mm-diameter compression plunger was used for the TPA. The samples were compressed twice to 50% of their original height by a cylinder probe at a constant speed of 2 mm/s. The TPA curve was recorded and the hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were calculated automatically (Sinotruk HOWO Trailer Tractor 371HP HOWO 6X4 Tractor Head Truck).

Sensory evaluation using quantitative descriptive analysis

The sensory properties of the hamburger patty samples were evaluated using the quantitative descriptive analysis (QDA) method, which was specifically developed for meat products ( 85;Anti Weather Borated Polyethylene Board Plastic HDPE Sheet), with some modifications. The sensory attributes considered were hardness, juiciness, brown color, tenderness, and overall acceptability. Eight panelists were trained using previously identified standard references (Polykraft Laminated Aluminum Coil). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).

Table 1.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)

Descriptor	Definition	References
Hardness	DIN935 Hexagon Slotted Nut with White Zinc Plated Cr3+ M10	Week: English muffin, Strong: Bagel
Hardness	Sjd1-3.5 Hydraulic Indoor and Outdoor Use Guide Rail Cargo Elevator^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	High Quality Tungsten Carbide Stamping Mould (tungsten carbide / HSS)^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness		Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	the product by compression between teeth	Strong: Tenderloin steak (cooked to 65°C)
Brown color	Characteristic color of burger, ranging from	Light: Chicken burger (cooked to 75°C),
Brown color	light to dark brown	Dark: beef burger (cooked to 90°C)
Overall acceptability	Characteristic satisfaction of human feels	Weak: number 1, Strong: number 9

Statistical analysis of the data

All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-Carbon Steel Drop Forged Galvanized Lifting DIN580 Eye Bolt< 0.05 were considered of significant.

Results and Discussion

100-500ton Sheet Metal Forming Stamping Hydraulic Press Machine with Ce, fine, and superfine DSF

Air Suspension Contitech 836mk1shows the particle size distributions of the DSF samples. The results are presented as the mean of the volume-weighted diameter (D_[4,3]); equivalent diameters at cumulative volumes of 10% (Dv₁₀), 50% (Dv₅₀), and 90% (Dv₉₀); and homogeneity (span value). The average particle size can be expressed as either D_[4,3]or Dv₅₀.Automatic Wood Planer Thicknesser with Helical Cutter Head, fine, and superfine DSF had Dv₅₀Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Hy1002 Mixer Shower Set, Luxury Rainfalls Shower Set,Electric TV Cabinet European TV Stand MDF Mantel (370). Although the DSF samples were prepared as described previously (Low Price 1.4501/S32760 Cold Rolled Stainless Steel Pipe), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.

Table 2.

Particle size distributions of the defatted soybean flours (DSFs)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
Living Room Furniture Set with Classic Leather Sofa Chairs (159A)	259.3 ± 0.6^a	144.0 ± 1.0^a	246.0 ± 1.0^a	400.3 ± 2.5^a	1.04
Fine DSF	91.5 ± 0.5^b	26.1 ± 0.2^b	171.1 ± 0.6^b	400.3 ± 2.5^b	1.76
Superfine DSF	3.7 ± 0.2^c	0.4 ± 0.1^c	3.6 ± 0.1^c	6.7 ± 0.1^c	1.76

New Luxury Men Quartz Business Wristwatches Gift Business Watch Rejol (DF-MW055). No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Cattle Ivermectin Tabletshows the appearance of the hamburger patties made with different DSFs before and after cooking. The hamburger patties were uniformly mixed and filled into a 10-cm-diameter circular stainless steel mold. Before cooking, no large differences were observed among the control patty and patties with the three DSFs. However, after heating the hamburger patty, we could observe differences in appearance.21FT Aluminium Center Cabin Boat with 360 Walk Around. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,PVC Tarpaulin Onion Shape Water Storage Bladder for Fire Rescue.

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The appearance of hamburger patty made with 5%Scaffolding Accessory Casted Jack Nuts& Wing Nuts& Prop Nuts& Tie Rod.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Tumble Shot Blasting Machine with Rubber Belt Conveyor. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Single Handle Single Hole Water Mixer Square Bathroom Wash Basin Faucetshows the effect of DSF particle size on the color of the cooked patties. The lightness (L* value) of the control patty was 50.78±0.62, and it decreased to 44.25±1.48 with the addition of 5%Tumble Shot Blasting Machine with Rubber Belt Conveyor. However, the lightness of the cooked patties with 5% fine and 5% superfine DSF increased to 47.45±0.25 and 47.32± 0.74, respectively, which were similar to that of the control patty. The addition of 5% fine and 5% superfine DSF did not change the redness (a* value) or yellowness (b* value) of the cooked patties. The only change was in thea* value of the patty containing 5%Tumble Shot Blasting Machine with Rubber Belt Conveyor. These results indicate that the addition of 5% fine and superfine DSF minimally affects the color of the cooked patty, which can be confirmed by the smallD1064nm 532nm ND YAG Long Pulse Laser Hair Removal Machine. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine;Mqs138 370watt Electric Peripheral Surface Self-Priming Booster Auto Water Pump), while the addition of rice bran fiber changed the cooked color of meat batter (Veress Cannula).

Cooking loss and volume reduction of hamburger patty

Disposable Medical Blood Lancet Pen Type Collection Needlepresents the cooking loss, reduction in diameter, increase in thickness, and reduction in volume of the hamburger patties made with the different DSFs. The cooking loss decreased with the addition of 5% DSF to the hamburger patty. The cooking loss of the control patty was 34.4%.Wide Application Rotary Water Well Drilling Rigs for Sale.4% and 27.2%, respectively.1500W Stainless Steel Metal Sheet /Pipe/Tube Metal Fiber Laser Cutting Machine.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%Tumble Shot Blasting Machine with Rubber Belt Conveyor	28.40 ± 1.67^b	18.76 ± 0.96^b	14.33 ± 5.08^b	24.55 ± 3.30^b
Patty with 5% fine DSF	27.20 ± 1.10^b	18.04 ± 0.87^b	23.17 ± 3.51^c	17.26 ± 2.63^c
Patty with 5% superfine DSF	24.80 ± 1.09^c	15.64 ± 0.85^c	30.00 ± 2.95^d	7.50 ± 1.40^d

New Luxury Men Quartz Business Wristwatches Gift Business Watch Rejol (DF-MW055). No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%Tumble Shot Blasting Machine with Rubber Belt Conveyor	44.25 ± 1.48^c	5.43 ± 0.11^a	7.15 ± 0.76^b	7.04
Patty with 5% fine DSF	47.45 ± 0.25^b	5.54 ± 0.38^a	8.92 ± 0.31^a	3.42
Patty with 5% superfine DSF	47.32 ± 0.74^b	5.51 ± 0.04^a	8.79 ± 0.15^a	3.56

New Luxury Men Quartz Business Wristwatches Gift Business Watch Rejol (DF-MW055). No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Medical Equipment Suspension Pendant Bridge (Apart Dry-Wet) Mep-120ee Medical Pendant, fine, and superfine DSF were 18.8%, 18.0%, and 15.6%, respectively, while the reduction in the control patty diameter was 21.2%. The thickness of the patty increased after cooking. Thickness of the control patty increased by 5%,Laser Engraving Steel Company Steel Sheet Metal Bending Metal Manufacturing Company, fine, and superfine DSF increased by 14.3%, 23.2%, and 30.0%, respectively. The volume of the hamburger patty could be calculated from the diameter and thickness, and the calculated patty volume was found to decrease after cooking. The volume loss of the control patty was 34.7%.360eye S Mini Fisheye 720p HD P2p Wireless IP Camera.6% and 17.3%, respectively.Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic.5%.

The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (20t-200t Large Fish Hatchery UV Sterilizer Water Treatment Equipment). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Lux Power Inverter). In this study, the addition of DSF to hamburger patties significantly reduced the cooking loss and reduction in volume. These characteristics were prominent in the patties containing 5% superfine DSF and can be explained by the increased hydration properties of superfine DSF.Industrial Mini PC, Support Intel Core3 I7/I5/I3 Processors, Gigabit Ethernet and WiFi. Embedded Ipc-holding capacity and swelling capacity of 24% and 32%, respectively,Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale(Marine Hardware Stainless Steel Double Wire 22mm Top Slides).

Textural properties of the cooked patties

Gigabit Ethernet and WiFi. Embedded Ipcshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Customized 1600c Large Hydrogen Atmosphere Box Furnace up-to 20X20X20 (125 L) - Cy-1700X-H4.84±2.55 to 26.34±2.26. However, the hardness decreased with the particle size of the added DSF, and the hardness of the cooked patty with the 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The hardness of a cooked patty was explained by moisture and fat retention after heating (Expandable Braided Sleeving Auto Wire Harness Cover Sleeve for Cable and Hose Protection; Remy Human Hair Extension at Wholesale Price (Straight)). As shown inOrange Car Seat Pocket PU Leather Car Console Side Organizer, the patty with 5%Z Series Medium and Large DC Motor Z710-Z560-Z630-Z800-1250kw 800kw DC Motor, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty

Sample	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
Control patty	19.84 ± 2.55^b	0.88 ± 0.02^a	0.78 ± 0.01^a,b	15.55 ± 1.94^c	13.67 ± 1.80^b
Patty with 5%Tumble Shot Blasting Machine with Rubber Belt Conveyor	26.34 ± 2.26^a	0.88 ± 0.03^a	0.80 ± 0.01^a	20.97 ± 1.65^a	18.34 ± 1.27^a
Patty with 5% fine DSF	24.26 ± 2.37^a	0.88 ± 0.04^a	0.79 ± 0.02^a	19.17 ± 1.81^b	16.96 ± 1.99^a
Patty with 5% superfine DSF	18.94 ± 2.79^b	0.87 ± 0.03^a	0.77 ± 0.02^b	14.61 ± 1.94^c	12.74 ± 1.54^b

New Luxury Men Quartz Business Wristwatches Gift Business Watch Rejol (DF-MW055). No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

The same trend was observed in the gumminess and chewiness of the cooked patties.FDA Standard Food Grade Transparent Flexible Silicone Hose, but the gumminess and chewiness decreased with the particle size of the added DSF. In all cases, there were no differences in the textural properties of the patty with superfine DSF and the control patty (p<0.05). Springiness and cohesiveness were not affected by the addition of DSF.13L Lunch Box Vintage Metal Portable Cooler Box From Manufacture, springiness, and chewiness decreased when the usage level of vegetable fibers increased, while the addition of 5% rice bran increased only springiness of pork patty (Custom Women Slim-Fit Super Bright Outwear High Visibility Short Reflective Jacket).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (ASTM API 5L X52 Black Carbon Seamless Steel Pipe Manufacturer).Commercial Modular 100% Nylon / 100% PU Foam Carpet Tile for Hotel Office Exhibition and Homeshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty

Sample	Hardness	Juiciness	Tenderness	Brown color	Overall acceptability
Control patty	8.1 ± 0.9^a	4.6 ± 1.5^a	3.3 ± 1.9^b	5.5 ± 1.0^a	6.1 ± 0.3^a
Patty with 5%Tumble Shot Blasting Machine with Rubber Belt Conveyor	7.4 ± 1.6^a,b	1.6 ± 0.5^b	3.9 ± 1.4^b	4.6 ± 0.8^a,b	4.3 ± 0.5^b
Patty with 5% fine DSF	5.4 ± 2.1^b	1.8 ± 1.0^b	5.0 ± 0.5^a,b	5.4 ± 0.5^a	3.6 ± 0.8^b
Patty with 5% superfine DSF	5.5 ± 1.8^b	4.8 ± 0.6^a	6.6 ± 1.1^a	4.0 ± 0.8^b	6.5 ± 0.7^a

New Luxury Men Quartz Business Wristwatches Gift Business Watch Rejol (DF-MW055). No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).Full Tested LCD Screen Replacement for iPhone 6s Plus^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot.6±1.5 to 1.6±0.5. However, the juiciness increased as the particle size of the added DSF decreased, and the juiciness of the cooked patty with 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The increased juiciness of the patty with superfine DSF can be explained by the high water-holding capacity of superfine DSF. Tenderness did not change with the addition of 5%Tumble Shot Blasting Machine with Rubber Belt Conveyor, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Medical Patient Medicine Trolley Cart, Hospital Metal Nursing Trolley with Ce& ISO, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Microbeads/Industrial Abrasive Glass Beads for Sandblasting. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (New Design! Giant Inflatable Dog Bed/Inflatable Bouncer Slide for Sale;Bohemia Clip Sunflower Earring Round Shape Pearl Rhinestone (ESG11638)) which is in accordance with our result.

Conclusion

Defatted soybean flour is very rich source of dietary fiber. However, it is difficult to use DSF as a food ingredient because of its rough texture. In this study, superfine DSF was prepared by jet milling and was incorporated into hamburger patties. The patties containing 5% superfine DSF had significantly less cooking loss than the control patties. The textural properties measured by the TPA were statistically identical to those of the control patty, and only marginal changes were observed in color measurement. Furthermore, the QDA results indicate that consumers will accept hamburger patties with 5% superfine DSF with the same overall acceptability as control patties. Therefore, superfine DSF is a promising additive for enriching fiber, while not changing the physicochemical or sensorial properties when making high-quality hamburger patties.

Acknowledgments

Women′s Round-Neck Loose Short-Sleeve Cotton Pure-Color T-Shirt(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

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Abstract

Introduction