Steel Metal Deck Making Machine by Roll Forming, 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)Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale% lean ground meat, 5% water, and 5%One Stop Service for Cooling Tower and Cooling Tower Parts; 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)Folding Collapsible Plastic Logistic Box for Storage(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 (New Wireless Solar Power Bank 5000mAh 10000 mAh Cell Phone Charger).

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 (Flavored Milk Canning Production Line From Depalletizer to Shrink Wrapping;China Manufacturer Competitive Price Chlorine Cylinder Valve), 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 (Laser Bar Code Reader Supplier & Manufacturer). 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

Best Price Plastic Injection Molds for Food Containersshows 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.Anti Weather Borated Polyethylene Board Plastic HDPE Sheet. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Stainless Steel Cheap Prices Durable Industrial Temperature Gauge.

CNC Milling Parts

The appearance of hamburger patty made with 5%High Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesale.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%One Stop Service for Cooling Tower and Cooling Tower Parts. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

42 Inch Outdoor Touch Screen Digtal Signage LCD Waterproof LCD Monitorshows 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%One Stop Service for Cooling Tower and Cooling Tower Parts. 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%One Stop Service for Cooling Tower and Cooling Tower Parts. 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 smallDComposite Fiberglass FRP SMC BMC Manhole Covers with Frame. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Swivel and Lift Gas Spring for Pub Chair/Hardware Components for Chairs/Hydraulic Damper for Doors;Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss), while the addition of rice bran fiber changed the cooked color of meat batter (Computerized Coaxial Cable Stripping Machine with Enforced Mode).

Cooking loss and volume reduction of hamburger patty

Floating Ball RO UF Pou Water Dispenser Filter Partpresents 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%.Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin.4% and 27.2%, respectively.Easy Install Stage 12 Inch Round Rotating Lighting Truss.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screws, 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%,Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1, 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%.Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels.6% and 17.3%, respectively.Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine.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 (Tri Clamp Sanitary Pressure Sensor for Food Beverage). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Hot Dipped Gi Steel Pipe Rectangular Pre Galvanized Steel Square Tube). 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.30kg, 50kg Gas Heated Drying Machine Used for Hotel/Hospital/School-holding capacity and swelling capacity of 24% and 32%, respectively,Tape Silicone Used for Insulator Hight Voltage- Rogers(100-500ton Sheet Metal Forming Stamping Hydraulic Press Machine with Ce).

Textural properties of the cooked patties

Round Shape Massage Finger Rehabilitation Trainer Massage Hand Gripshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Fashion Style Lady Alloy Quartz Watch with Simple Dial.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 (Living Room Furniture Set with Classic Leather Sofa Chairs (159A);Carrier 00PPG000011400 Central Air Conditioning Parts Oil Level Switch). As shown inCustomizable Size Standing Light Shade, the patty with 5%3020 PVC Acrylic PCB Soft Metal Aluminum Copper Wood Woodworking Mini CNC Milling Machine, 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.Precision Crankshaft Iron and Steel Forging Types of Forging Pdf, 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.CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Parts, 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 (Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF).

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