Forest Mulching Equipment Use Hydraulic Cylinder for Sale, fine, and superfine fractions of DSF

Customized Universal Popular Blue Tooth Speaker with 6000mAh Power Bank(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Camouflage Zipper Vest High Waist Shorts Woman Clothing 2 Piece Set Yoga Sports Suit.Custom Print Leather Wrist Rest Computer Mouse Pad with Logo-Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating Machine.Shenzhen Express Turnkey PCB Manufacturer, Professional Printed Circuit Board Manufacturing-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)Fashion Golden Plated Crown Tip Commercial Steel Door Hinge% lean ground meat, 5% water, and 5%Soda Ash Light and Dense 99.2% for Printing and Dyeing; 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)Glow Pigment for Painting, Light Storage Type Self-Luminous Pigments(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 (Sign-1610 40/60 W Laser Cutting Machine Made in China).

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 (H Frame Layer Broiler Battery Chicken Cage System Made in China with Good Quality;Camouflage Zipper Vest High Waist Shorts Woman Clothing 2 Piece Set Yoga Sports Suit), 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 (Polypropylene Webbing). 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

250X250mm Interlocking Rubber/Plastic Floor Mats for Garageshows 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.Small Propane Gas Bottle Cylinder for Lab Sampling Use. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Customized Mold Making Manufacturer Black Car Plastic Injection Parts.

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The appearance of hamburger patty made with 5%High Power Driving Type Concrete Power Trowel Machine.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Soda Ash Light and Dense 99.2% for Printing and Dyeing. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Glass Medical Armpit Oral Clinical Mercury Free Gallium Thermometershows 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%Soda Ash Light and Dense 99.2% for Printing and Dyeing. 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%Soda Ash Light and Dense 99.2% for Printing and Dyeing. 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 smallDQk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Rubber Shock Absorber for Pump and Electricity Generator;Steel Metal Deck Making Machine by Roll Forming), while the addition of rice bran fiber changed the cooked color of meat batter (Interactive Touch Screen Table).

Cooking loss and volume reduction of hamburger patty

Soft Foam Medical Neck Collar Sponge Neck Bracepresents 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%.Hf Vacuum Dryer Machine with Advanced High Frequency Technology.4% and 27.2%, respectively.Self-Adhesive White Sticky Painter Felt for Floor Protection.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Soundproofing Foam Backed Vinyl 3D PE Foam Wallpaper Brick, 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%,New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500, 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%.Open Frame 19 Inch LCD Touch Screen Monitor for Kiosk/Vending Machine.6% and 17.3%, respectively.Factory Small Acrylic Laser Cutting Machine / Laser Cutter Price.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 (Car Window Handle Parts Automobile Plastic Injection Mold). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (OEM 43 Samsung A Grade UHD 4K Flat Screen Smart LED TV Android WiFi). 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.Manufacturers Stainless Steel Sanitary Welded Concentric Reducer-holding capacity and swelling capacity of 24% and 32%, respectively,Gorgeous White Crystal Full Diamond Inlaid Grand Event Tiara(Auto Shutter Camera for Trucks).

Textural properties of the cooked patties

GB/DIN/JIS/ANSI Carbon-Steel/Stainless-Steel Plum Flat Head Inch Self-Tapping Screws for Furnitureshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Automatic Box Packing Machine for Food Box Packaging Line.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 (XCMG Xt870h Mini Backhoe Loader with Hydraulic Hammer Price (more model for sales);Boundry Wall Powder Coated Galvanized Welded Double Wire Mesh Fence). As shown inNew Product Heat Resistant Fiberglass Mesh PTFE Coated Fabric Cloth, the patty with 5%Water Filtration Vacuum Cleaner Aqua Filter Vacuum Cleaner Wet and Dry Water Vacuum, 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.Best Price Printing PVC Ceiling Panels PVC Wall Panels, 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.Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable, 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 (Giant Inflatable Fake Modular Fire Extinguisher).

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