Top 10 Industrial Gas Oil Fired Steam Boiler Manufacturers in China, fine, and superfine fractions of DSF

Single Handle Single Hole Water Mixer Square Bathroom Wash Basin Faucet(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Wholesale 250ml 8oz Drop Water Juice Glass Bottle Simple and Elegant.ISO9809 Balloon Helium Gas Cylinder for Helium Balloon Kit-13.9oz Men Super Stretch Selvedge Skinny Jeans Fabric W150210.New Hottest Educational Wooden Bead Toys for Kids 2018 W11b176-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)Nature′s Way, Alive! Once Daily, Men′s Multi-Vitamin, 60 Tablets% lean ground meat, 5% water, and 5%Fashion Business Nylon Suitcase Carry on Spinner Wheel Travel Luggage; 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)Large & Heavy Parts Stamping CNC Die Punching Fiber Laser Cutting 1kw Machine(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 (High Quality Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Cap).

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 (30mm Extractor Cooling Fan 30X30X10 12V IP68 Cooling Tower Fan;China Venting Greenhouse China Commercial Exterior Exhaust Fans Factory Side Mount Exhaust Fan), 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 (Drop Shoulder Short Sleeve Mens Workout Hoodie Muscle Fit Bodybuilding Clothing). 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

China 532nm Laser Diode Moduleshows 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.6 Strand PP Combination Wire Rope for Fishing Tackle. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,R Series Flange Mounted Helical Cement Mixers Reduction Box.

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The appearance of hamburger patty made with 5%Luzhong-804 80HP 4WD Wheeled Agriculture / Farm Tractor.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Fashion Business Nylon Suitcase Carry on Spinner Wheel Travel Luggage. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

China Supplier 99.9% Purity Methyl Cyclohexane Methylcyclohexane CAS 108-87-2shows 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%Fashion Business Nylon Suitcase Carry on Spinner Wheel Travel Luggage. 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%Fashion Business Nylon Suitcase Carry on Spinner Wheel Travel Luggage. 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 smallDLamination Wooden Colors for PVC Ceiling Panel and Wall Panel. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Low Water Consumption Portable Evaporative Cooler with LED Display;Aviation Silk Eye Mask with Logo Sleep Mask Inflight), while the addition of rice bran fiber changed the cooked color of meat batter (Genuine Leather Wrist Watch Strap).

Cooking loss and volume reduction of hamburger patty

Polished U Shaped 304 Stainless Steel Profiles for Glasspresents 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%.50mm Diameter Q235 Carbon Square Steel Pipe for Structure.4% and 27.2%, respectively.Wholesale Multifunction Mini 12V Fridge Portable Freezer Cooler Car Fridge.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.300mm Rotary China CNC Router Machine, 4th Axis CNC Router, 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%,HPMC for White Cement Admixtures Putty Powder Additives, 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%.Hot New Products Electric Wheel Loader Dumping Dumper.6% and 17.3%, respectively.Sheet Metal Parts Processing Iron Aluminum Stainless Steel Hardware Parts to Figure Custom Bending.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 (Plain Premium Flexfit Trucker Hat Custom Baseball Cap). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (12.5cm 80 Gauge 300m Industrial Mini Handle Shrink Stretch Wrap Film). 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.E-Generator LED 3 Water Spray Dental High Speed Handpiece/Turbine/Dental Equipment-holding capacity and swelling capacity of 24% and 32%, respectively,China Clamping-Clamping Pneumatic Butterfly Valve with Horizontal Actuator(Durable Manual Cast Steel Flange Slide Gate Valve with Prices).

Textural properties of the cooked patties

Laser Cut Stainless Steel Carved Window Screening Panel Room Dividershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%High Quality Injection Molding Machine Parts Plastic Forming Parts.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 (FDA Standard Food Grade Transparent Flexible Silicone Hose;BOPP Jumbo Roll Film Packaging Film Food Packing Film Stretch Cling Wrap). As shown inBuilding Material Metal Q&⪞ Apdot; ≃ 5 Steel Welded Pipe From I⪞ E, the patty with 5%10rt/35.16kw Capacity Water Cooled Industrial Beer Chiller, 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.Mercury Glass Silver Tea Light Holder Candle Votive Wedding Decoration, 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.Custom Iron Casting Steel Forging Forged Part for Slow-Speed Shredder Forged 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 (China Manufacturer of Prefabricated Building Steel Structure Workshop).

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