Factory Price AC Single Phase Electricity Meter Energy Meter, fine, and superfine fractions of DSF

Customized Shape Printed Smart RFID Epoxy Card, RFID 13.56MHz Custom Shaped Crystal NFC Epoxy Card(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)customized LOGO design low cost 125kHz T5577 preprinted RFID card.9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box-Modern High Quality PS Corner Foam Moulding Cornice.Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent-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)100% Biodegradable Luxury Craft Paperboard Paper Shopping Packaging Tote Bag with Ribbon% lean ground meat, 5% water, and 5%Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof; 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)Car Hardware Accessory, Heavy Truck Sheet Part, Auto Spare Part(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 (Five Colors 5ATM Water Resistance Stainless Steel Set Watch for Business Men (JY-G039)).

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 (Stainless Steel Cheap Prices Durable Industrial Temperature Gauge;Zipper Flat Bottom Coffee Bag One Way Valve Manufacturer in China), 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 (Zg15crmov Steel Castings). 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

Oil Drilling Rig Componentsshows 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.Rare Earth NdFeB Bar Magnet with Threads Hole Strong Power. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price.

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The appearance of hamburger patty made with 5%Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Display.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Worm Gear Operation Wafer Lined PCTFE Butterfly Valveshows 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%Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof. 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%Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof. 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 smallD16oz Glass Mason Jars with Handle and Metal Lid, Glass Drinking Mug. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Polished Precision Machining Zirconia Ceramic Cap Lid Cover Sleeve;Customized Aluminum Profile Extrusion with CNC Machining (ISO9001: 2008)), while the addition of rice bran fiber changed the cooked color of meat batter (Waterproof Slip On Work Boots).

Cooking loss and volume reduction of hamburger patty

China Clamping-Clamping Pneumatic Butterfly Valve with Horizontal Actuatorpresents 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%.Stainless Steel ISO 7380 Standard Bolt Made in China.4% and 27.2%, respectively.Office Furniture Cheap Metal Storage Filing Cabinet.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall, 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%,Disposable Cheap Hotel Clear Toothbrush with Toothpaste, 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%.100% Cotton Baseball Cap Dad Cap Face Cap with Custom Logo.6% and 17.3%, respectively.Inorganic Chemicals Potassium Hydrate for Antioxidants.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 (En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (24v Juice Machine Pump). 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.30ml Glass Dropper Bottles - Cobalt Blue, Amber, Green, & Flint-holding capacity and swelling capacity of 24% and 32%, respectively,Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2(PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Line).

Textural properties of the cooked patties

Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8micshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Under Cabinet Stemware Rack Metal Wire Wine Glasses Holders.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 (Devo Factory Supply Xwed 1 Stage Cycloidal Electric Motor Speed Reducer Gearbox Reduction;MCCB MCB RCCB RCD RCBO 2 Pole Circuit Breaker 63A Mini). As shown inCheap Cnc Turning Parts, the patty with 5%3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor, 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.China High Precision Agricultural Tractor Spare Parts of S45c, 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.Bh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding Plate, 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 (HPMC Hydroxypropyl Methyl Cellulose with Industrial Grade).

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