Pharmaceutical Drying Equipment Industrial Dehumidifier, fine, and superfine fractions of DSF

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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)China Supplier Gabion Professional Front Door Large Wire Mesh Box% lean ground meat, 5% water, and 5%Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair; 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:

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:

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)China Custom CNC Sheet Metal Fabrication Services From Taiding(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:

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 (TPR Anti-Impact PVC Chemical Resistant Industrial Safety Work Gloves with Seamless Liner).

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 (Full Tested LCD Screen Replacement for iPhone 6s Plus;150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera), 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 (Oil Pump Price). 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).

Appearance and color of the hamburger patties

Ball Mill Classifiershows 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.Low Price 1.4501/S32760 Cold Rolled Stainless Steel Pipe. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine.

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The appearance of hamburger patty made with 5%Color Colapsible Straw Metal Folding Straw with Case and Cleaning Brush.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

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Cooking loss and volume reduction of hamburger patty

Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910)presents 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%.2.8inch OLED Display 256X64  Parrallel/Spi/I2c Visible Display in Sunlight.4% and 27.2%, respectively.Sinotruk HOWO Trailer Tractor 371HP HOWO 6X4 Tractor Head Truck.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.China Supplier Energy Saving 3W LED Golden Totem Pendant String Light, 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%,2017 Hot Sale Custom Design Football Soccer Medal with Glitter, 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%.2016 Newest European Melamine Bathroom Cabinet with Mirror.6% and 17.3%, respectively.Sct Multi Position Double Acting Pneumatic Cylinder.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 (Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (16 Layers Pcb). 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.Three Colours Nylon Printing Machine for Indutrial Use-holding capacity and swelling capacity of 24% and 32%, respectively,Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201)(Black Carbon Steel Seamless Pipe for Oil and Gas).

Textural properties of the cooked patties

Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B)shows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Two Wheels Self Balance Electric Chariot Scooter Ninebot Mini PRO.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 (Vape Mini E-Cig Mod 40W Box Mod Sub Ohm Tank Box Mod Lite 40;Kiosk/Booth/Toilet/Shop/Office/Coffie House/Living House Used Container House). As shown inConvenient Movable Multi Functional BBQ//Fast Food Truck, the patty with 5%Atorvastatin Calcium Cardiovascular Medicine Raw Materials, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

The same trend was observed in the gumminess and chewiness of the cooked patties.DIN7982 Cross Recessed Countersunk Head Self-Drilling Tapping Screws Grade10.9, 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.Aiyos Android/Windows IR LCD Multi Touchscreen Display for Digital Signage Totem Kiosk, 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 (Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale).

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