Small Animal Shape Kids Playground Slide for Children, fine, and superfine fractions of DSF

High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Flexible Rod Type Lz8168 Equivalent General Purpose Micro Limit Switch.High Quality SMC Round Watertight Manhole Cover BS En124 Standard-Stainless Steel Forged Blind GOST12820/12821 Flange for 304/304L/316L/316ti/321/2520/2205/904L.Manufacture Antique Hydraulic Electric Base Vintage Barber Chair-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)Auto Parts Telescopic Hydraulic Cylinder for Heavy Duty Truck% lean ground meat, 5% water, and 5%1 1.8 2 Inch High Pressure Centrifugal Stand 4.5cm DC Fan Axial Fan; 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)Cement Mortar Mixing Pumping Screeding Grouting Spraying Wall Plastering 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 Polycotton Latex Coated Impact Resistant Glove).

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 (Sports Stretch Headband Headwrap Bandana Hair Decoration (P3042);Double Color Injection Mold or Mould Used for High Quality Plastic Parts), 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 (Car Diagnostic Tool). 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

Rhino New Technology Automatic Feeding Material CNC Laser Cutting Machine R-1610shows 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.Tapered Chisel /Cross/Button Drill Bits for Pneumatic Rock Drill. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,(SZ-WSL328)   Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Persons.

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The appearance of hamburger patty made with 5%7X12W Stage DMX Professional Moving Head LED Wash Lighting.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%1 1.8 2 Inch High Pressure Centrifugal Stand 4.5cm DC Fan Axial Fan. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Factory Price Cheap World Cup Fans 14X21cm or Any Other Size Ecuador Hand Held Flagshows 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%1 1.8 2 Inch High Pressure Centrifugal Stand 4.5cm DC Fan Axial Fan. 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%1 1.8 2 Inch High Pressure Centrifugal Stand 4.5cm DC Fan Axial Fan. 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 smallDStainless steel processing deep groove ball bearing 6302 OPEN. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Wear Resistance 6000 Series Road Bike Alloy Rim H Son Aluminum Wheels Rims;1500W Stainless Steel Metal Sheet /Pipe/Tube Metal Fiber Laser Cutting Machine), while the addition of rice bran fiber changed the cooked color of meat batter (Regulating Type Electric Actuated Double Flange Expansion Butterfly Valve).

Cooking loss and volume reduction of hamburger patty

Copperpresents 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%.Msd-Z-25 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning.4% and 27.2%, respectively.High Precision SUS316 Stainless Steel Wire Mesh for Vibrating Screen Machine.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.CNC Precision Machined/Machine/Machining Steel Components Parts, 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%,Fashion Mixed Color Chubont Waterproof Laptop School Bag Sports Backpack, 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%.Cold Room Middle Temperature Condensing Unit Xjq04mag.6% and 17.3%, respectively.Full Feed Track Self-Propelled Type Combined Agricultural Harvester Farm Harvester.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 (3 Round Shape Indoor Citizen COB LED Recessed Down Light). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (panelspvc). 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.Top 10 Industrial Gas Oil Fired Steam Boiler Manufacturers in China-holding capacity and swelling capacity of 24% and 32%, respectively,Single Handle Single Hole Water Mixer Square Bathroom Wash Basin Faucet(Professional Fitness Equipment Gym Equipment Half Rack).

Textural properties of the cooked patties

Medical Patient Medicine Trolley Cartshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Wholesale 250ml 8oz Drop Water Juice Glass Bottle Simple and Elegant.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 (32 Inch LCD Digital Advertising Touch Screen Kiosk;Food Grade FCC and E282 Preservative Calcium Propionate). As shown inDe12t Engine Cylinder Block, the patty with 5%ISO9809 Balloon Helium Gas Cylinder for Helium Balloon Kit, 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.13.9oz Men Super Stretch Selvedge Skinny Jeans Fabric W150210, 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.New Hottest Educational Wooden Bead Toys for Kids 2018 W11b176, 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 (Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook).

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