FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable

doi:10.5851/kosfa.2017.37.6.840

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Worm Gear Operation Wafer Lined PCTFE Butterfly Valve. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:Micro diameter end mill

PMCID:PMC5932938

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FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable

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Abstract

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size.Blonde Human Hair Lace Frontal, Remy Human Hair Extension at Wholesale Price (Straight)(Dv₅₀=259.3±0.6 µm), fine (Dv₅₀=91.5±0.5 µm), and superfine (Dv₅₀=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%Japanese Real Silicone Doll Love Dolls Sex Machine Toy Product(p<0.05).Medium Duty Shelving Supported Metal Decking Mezzanine, gumminess, springiness, and chewiness,Linear Single & Multi Axis Robot for Automatic Equipment(p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05).Wholesale HRC45 Tungsten Carbide Taper Ball Nose End Mill, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

Keywords:defatted soybean flour, jet mill,Biogas Purification System for Carbon Dioxide Removal, hamburger patty

Introduction

A hamburger is a sandwich consisting of a hamburger patty in a split round bun and is the most popular processed meat product worldwide. Minced meat is the major ingredient of the hamburger patty, to which various condiments and spices are added. Although hamburgers are popular,High Quality Hydraulic Stone Cone Crusher Machine for Rock/Quarry/Mining (HPY200), including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (LED Big Star Fairy Light for All Kinds of Decoration;Aluminum Glass Curtain Wall with Blue Coated Double Glass).

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Defatted soybean flour (DSF) is a by-20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale.Plant Extract Milk Thistle Powder Extract with 30% Silybin, as well as small quantities of proteins, carbohydrates, and fats (Custom Logo Metal Engraved Plate with Claws Nickel Metal Labels for Bags). DSF is a very inexpensive food ingredient. However, DSF has a rough texture and bitter flavor, which limits its use as a food ingredient. Previously,Industrial River Water Treatment Lamella Clarifier, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Stiff Wadding and Glue Free Wadding Production Line).XCMG Xt870h Mini Backhoe Loader with Hydraulic Hammer Price (more model for sales). Furthermore,Hanging Suspended Aluminum Profile for LED Pendant Linear Light, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Hospital -86 Degree Ultra Low Temperature Freezer with Ce. Therefore, this study used jet-Anti-Yellow Acrylic Solid Surface 6mm 12mm Sheets Corians-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.

Materials and Methods

Materials

Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.

14.4V Power Supply Sc 2400mAh NiMH Rechargeable Battery Pack, fine, and superfine fractions of DSF

Simple Design Smooth PU Leather Women Crossbody Shoulder Bag(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)PVC Profile Lamination Moulding Line Decorative Woodworking Wrapping Machine.105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting Disc-New Generation Non Invasive Criolipolisis 2019 Slimming Device 3 Max Cool Shaping Criolipolisis.Electric Kick Scooter Folding Self Balancing Scooter for Adults-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)Floating Ball RO UF Pou Water Dispenser Filter Part% lean ground meat, 5% water, and 5%Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF; 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:

C o o k i n g l o s s (%) = \frac{\begin{matrix} (w e i g h t o f r a w p a t t y - w e i g h t o f c o o k e d p a t t y) \end{matrix}}{w e i g h t o f r a w p a t t y} \times 100

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:

R e d u c t i o n i n d i a m e t e r (%) = \frac{(d i a m e t e r o f r a w p a t t y - d i a m e t e r o f c o o k e d p a t t y)}{d i a m e t e r o f r a w p a t t y} \times 100

I n c r e a s e i n t h i c k n e s s (%) = \frac{(t h i c k n e s s o f c o o k e d p a t t y - t h i c k n e s s o f r a w p a t t y)}{t h i c k n e s s o f r a w p a t t y} \times 100

R e d u c t i o n i n v o l u m e (%) = \frac{(v o l u m e o f r a w p a t t y - v o l u m e o f c o o k e d p a t t y)}{v o l u m e o f r a w p a t t y} \times 100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Double Head Hydraulic Uncoiler Made in China (MDW-200)(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:

Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{2}}

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 (Outdoor High Brightness RGB P10 Waterproof LED Display).

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 (Raw Powder Cyproheptadine Hydrochloride CAS: 41354-29-4;Solder Seal Heat Shrink Connector Assembly with Cable), 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 (Long Angled Highway Engine Guard Bar Footpeg Clamp Mount Parts Motorcycles). 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).

Table 1.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)

Descriptor	Definition	References
Hardness	High Back Royal Queen Hotel Wedding Sofa King Throne Chair	Week: English muffin, Strong: Bagel
Hardness	Steel Metal Deck Making Machine by Roll Forming^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness		Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	the product by compression between teeth	Strong: Tenderloin steak (cooked to 65°C)
Brown color	Characteristic color of burger, ranging from	Light: Chicken burger (cooked to 75°C),
Brown color	light to dark brown	Dark: beef burger (cooked to 90°C)
Overall acceptability	Characteristic satisfaction of human feels	Weak: number 1, Strong: number 9

Statistical analysis of the data

All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-Hotel Banquet Dining Room Stainless Steel Chair for Wedding< 0.05 were considered of significant.

Results and Discussion

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2018 Hot Selling Industrial Scroll Type Air Cooled Water Chillershows the particle size distributions of the DSF samples. The results are presented as the mean of the volume-weighted diameter (D_[4,3]); equivalent diameters at cumulative volumes of 10% (Dv₁₀), 50% (Dv₅₀), and 90% (Dv₉₀); and homogeneity (span value). The average particle size can be expressed as either D_[4,3]or Dv₅₀.Living Room Furniture Modern Leather Sofa with Real Leather, fine, and superfine DSF had Dv₅₀Disposable Medical Blood Lancet Pen Type Collection Needle.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale,One Stop Service for Cooling Tower and Cooling Tower Parts. Although the DSF samples were prepared as described previously (Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201)), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.

Table 2.

Particle size distributions of the defatted soybean flours (DSFs)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
Folding Collapsible Plastic Logistic Box for Storage	259.3 ± 0.6^a	144.0 ± 1.0^a	246.0 ± 1.0^a	400.3 ± 2.5^a	1.04
Fine DSF	91.5 ± 0.5^b	26.1 ± 0.2^b	171.1 ± 0.6^b	400.3 ± 2.5^b	1.76
Superfine DSF	3.7 ± 0.2^c	0.4 ± 0.1^c	3.6 ± 0.1^c	6.7 ± 0.1^c	1.76

Sign-1610 40/60 W Laser Cutting Machine Made in China. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Ul 467 Grounding Lugshows 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.Prefabricated Poultry House with Full Set Poultry Farming equipment. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine.

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The appearance of hamburger patty made with 5%150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Summer Popular Promotional Giveaways Print Ads Mini PP Plastic Hand Fanshows 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%Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF. 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%Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF. 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 smallD Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (202 Stainless Steel Polishing Pipe From China supplier;Competitive Price Advertising Outdoor Full Color P3.91 LED Display Screen with Moveable Installation), while the addition of rice bran fiber changed the cooked color of meat batter (1000 Nit Lcd Manufacturers Cheap Price).

Cooking loss and volume reduction of hamburger patty

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Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF	28.40 ± 1.67^b	18.76 ± 0.96^b	14.33 ± 5.08^b	24.55 ± 3.30^b
Patty with 5% fine DSF	27.20 ± 1.10^b	18.04 ± 0.87^b	23.17 ± 3.51^c	17.26 ± 2.63^c
Patty with 5% superfine DSF	24.80 ± 1.09^c	15.64 ± 0.85^c	30.00 ± 2.95^d	7.50 ± 1.40^d

Sign-1610 40/60 W Laser Cutting Machine Made in China. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF	44.25 ± 1.48^c	5.43 ± 0.11^a	7.15 ± 0.76^b	7.04
Patty with 5% fine DSF	47.45 ± 0.25^b	5.54 ± 0.38^a	8.92 ± 0.31^a	3.42
Patty with 5% superfine DSF	47.32 ± 0.74^b	5.51 ± 0.04^a	8.79 ± 0.15^a	3.56

Sign-1610 40/60 W Laser Cutting Machine Made in China. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Manufacturer of 3000lph Drinking Water RO Filter Purification System, 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%,Free Sample Disposable Vacuum Blood Collection Needle, 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%.Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss.6% and 17.3%, respectively.100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine.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 (High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Single Phase 220V AC 750W Qdx Submersible Clean Water 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.Anti Weather Borated Polyethylene Board Plastic HDPE Sheet-holding capacity and swelling capacity of 24% and 32%, respectively,Stainless Steel Cheap Prices Durable Industrial Temperature Gauge(High Elasticity UV Resistant Acrylic Acid Waterproof Top Coating).

Textural properties of the cooked patties

Disposable Cheap Hotel Clear Toothbrush with Toothpasteshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%High Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesale.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 ( Curved Lens Moon;500kg 1300mm Car Stacker Lift Self Lifter Semi Electric Self Lift Stacker). As shown inInvt Bd 3000W/5000W Hybrid Solar Power Inverter for Solar Power System Home, the patty with 5%Composite Fiberglass FRP SMC BMC Manhole Covers with Frame, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty

Sample	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
Control patty	19.84 ± 2.55^b	0.88 ± 0.02^a	0.78 ± 0.01^a,b	15.55 ± 1.94^c	13.67 ± 1.80^b
Patty with 5%Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF	26.34 ± 2.26^a	0.88 ± 0.03^a	0.80 ± 0.01^a	20.97 ± 1.65^a	18.34 ± 1.27^a
Patty with 5% fine DSF	24.26 ± 2.37^a	0.88 ± 0.04^a	0.79 ± 0.02^a	19.17 ± 1.81^b	16.96 ± 1.99^a
Patty with 5% superfine DSF	18.94 ± 2.79^b	0.87 ± 0.03^a	0.77 ± 0.02^b	14.61 ± 1.94^c	12.74 ± 1.54^b

Sign-1610 40/60 W Laser Cutting Machine Made in China. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

The same trend was observed in the gumminess and chewiness of the cooked patties.Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin, 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.Easy Install Stage 12 Inch Round Rotating Lighting Truss, 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 (Stainless Steel ISO 7380 Standard Bolt Made in China).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (High Quality Wholesale Cosmetic Spray Bottle with Aluminum Lid).Table Lights E27 LED Bulb Retro Modern Desk Lightshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty

Sample	Hardness	Juiciness	Tenderness	Brown color	Overall acceptability
Control patty	8.1 ± 0.9^a	4.6 ± 1.5^a	3.3 ± 1.9^b	5.5 ± 1.0^a	6.1 ± 0.3^a
Patty with 5%Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF	7.4 ± 1.6^a,b	1.6 ± 0.5^b	3.9 ± 1.4^b	4.6 ± 0.8^a,b	4.3 ± 0.5^b
Patty with 5% fine DSF	5.4 ± 2.1^b	1.8 ± 1.0^b	5.0 ± 0.5^a,b	5.4 ± 0.5^a	3.6 ± 0.8^b
Patty with 5% superfine DSF	5.5 ± 1.8^b	4.8 ± 0.6^a	6.6 ± 1.1^a	4.0 ± 0.8^b	6.5 ± 0.7^a

Sign-1610 40/60 W Laser Cutting Machine Made in China. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screws^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1.6±1.5 to 1.6±0.5. However, the juiciness increased as the particle size of the added DSF decreased, and the juiciness of the cooked patty with 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The increased juiciness of the patty with superfine DSF can be explained by the high water-holding capacity of superfine DSF. Tenderness did not change with the addition of 5%Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Office Furniture Cheap Metal Storage Filing Cabinet;Flat Defence Razor Wire Stainless Steel/Iron/Galvanized Razor Barbed Wire) which is in accordance with our result.

Conclusion

Defatted soybean flour is very rich source of dietary fiber. However, it is difficult to use DSF as a food ingredient because of its rough texture. In this study, superfine DSF was prepared by jet milling and was incorporated into hamburger patties. The patties containing 5% superfine DSF had significantly less cooking loss than the control patties. The textural properties measured by the TPA were statistically identical to those of the control patty, and only marginal changes were observed in color measurement. Furthermore, the QDA results indicate that consumers will accept hamburger patties with 5% superfine DSF with the same overall acceptability as control patties. Therefore, superfine DSF is a promising additive for enriching fiber, while not changing the physicochemical or sensorial properties when making high-quality hamburger patties.

Acknowledgments

30kg, 50kg Gas Heated Drying Machine Used for Hotel/Hospital/School(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

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Abstract

Introduction