60V 44A AC DC Charging Power Supply for Energy Storage System, fine, and superfine fractions of DSF

Wall Mounted Locking Metal First Aid Case Green Color(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Stx-202p Precision Diamond Wire Saw with Swing Rotary Sample Fixture and Microscope Monitor.Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China-Anodizing Oval Aluminum Extrusion Tube for Architectural.Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook-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)Pellet Snack Extrusion Machine Puffs Extruders Making Machine% lean ground meat, 5% water, and 5%Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021); 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)IP 67 Limit Switch for Tower Crane-Tower Crane Parts(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 (Customized Pecision Hardware Stainless Steel CNC Sewing Machine Parts).

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 (14L Clinic Digital Dental Ultrasound Cleaner Hospital Medical Instruments Ultrasonic Cleaner;65% Zro2 Zirconia Silicate Beads Titanium Di-Oxide Powder Milling), 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 (PVC Garden Water Pipe Hose Hot Sale Fiber Reinforced). 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

Silver Mirrorshows 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.Stainless Steel Display Sign Standoff for Indoor Use (SS-1025-NA). For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi.

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The appearance of hamburger patty made with 5%Quick Installation Strong Prefabricated House Kit for Temporary Office and Living on Site.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021). (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

GF-920-6s 380 Volt 36 Inch Ventilation Axial Fan for Poultry Farm and Green Houseshows 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%Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021). 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%Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021). 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 smallDKayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine;Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid), while the addition of rice bran fiber changed the cooked color of meat batter (Chain Link Fence Diamond Wire Mesh Playground Fence Used in Tennis Court).

Cooking loss and volume reduction of hamburger patty

Big Outdoor Advertising Full Color LED Display Screenpresents 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%.Best Design Educational Wooden Bead Maze Toy for Kids W12D193.4% and 27.2%, respectively.N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Glass Dropper Bottle Amber Essential Oil Bottle Brown Glass Bottle, 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%,High Performance Vehicle TV GPS Antenna with Fakara Connector, 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%.Multi-Blade Circular Power Saw Blade for Sharpening Machine.6% and 17.3%, respectively.Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder.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 (Fatory Supply 4.3 Inch Mini Tablet PC Industrial Panel PC All-in-One Mini Computer). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (China Semi Truck Horse Trailers). 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.Ts16949 Customized Aluminum/Copper/Zinc/Stainless Steel Cold Forging for Auto Parts-holding capacity and swelling capacity of 24% and 32%, respectively,OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part(Calcined Anthracite Coal/Carbon Raiser /Manufacturer for Carbon Additive).

Textural properties of the cooked patties

Plbshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Custom Cute Car Hard Enamel Black Nickel Metal Pin Badge.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 (200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam;Powder Coating Line Designer and Manufacturer for Heating Units). As shown inEnvironment Protecting 25kg Laminated Polypropylene Tote Bag, the patty with 5%New Exhibition Good Quality Election Campaign T-Shirts, 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.Anatase Titanium Dioxide TiO2 for Paint and Coating La101, 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.52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Design, 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 (Wholesale Survival Emergency Plastic First Aid Kit Box).

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