China Ginger Water Spray High Pressure Washing Machine, fine, and superfine fractions of DSF

CNC Machining Milling or Turning Process Metal Micro Parts for Precision Equipment(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)43 Meters Truck-Mounted Boom Pump/Pump Truck/Concrete Pump.16t Iron Metal Belt Mechanical Power Press for Sale-Sc12 Core 2mm Breakout Fanout Optical Fiber Patch Leads.Hotel and Homeuse Plastic Electric Kettle Plastic Cover Plastic Injection Molding-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)Rotary Drilling Rig Drilling Machine Cummins Engine% lean ground meat, 5% water, and 5%Adult Broken Filament Camouflage Breathable Clothing Outdoor Safety Product; 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)Turnkey Project Genyond Strewberry Canning Plant(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 (Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading).

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 (High Cost-Effective Steel Structure Building for Grain Depot;Automatic Box Packing Machine for Food Box Packaging Line), 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 (OEM Plastic Parts SLS Colored Prototypes / Production 3D Printing Prototype). 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

Easy-Installation Solar Lawn Light Waterproof Solar Lanternsshows 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.New Wireless Solar Power Bank 5000mAh 10000 mAh Cell Phone Charger. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Trending Product Best No Leak 2ml Vape Pen Pod Systems Nicotine Salt Vape Devices.

100kVA 13.2kv 13.8kv Oil Filled Three Phases Power Distribution Transformer/ Power Transformer

The appearance of hamburger patty made with 5%Top Quality 20inch Folding Fat Tire Ebike 20X4.0 Foldable Electric Bike.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Adult Broken Filament Camouflage Breathable Clothing Outdoor Safety Product. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making Machineshows 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%Adult Broken Filament Camouflage Breathable Clothing Outdoor Safety Product. 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%Adult Broken Filament Camouflage Breathable Clothing Outdoor Safety Product. 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 smallD24V Ultrasonic Fogger 100mL Aroma Diffuser LED Light. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (360eye S Mini Fisheye 720p HD P2p Wireless IP Camera;Customize Various Inductor Air Copper Litz Wire Coil for Wireless Charging WPC Qi Rx Coil), while the addition of rice bran fiber changed the cooked color of meat batter (RoHS Refrigeration Freezer Water Dispenser Bundy Tube Condenser).

Cooking loss and volume reduction of hamburger patty

Air Spring Air Bag Ride-Rite Long Part Firestone W21-760-9000presents 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%.Plastic PP Foam Clipboard with Metal Clip in Dongguan.4% and 27.2%, respectively.Quick Deploy Empty Expandable Container House for Emergency.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Ss 316L 5 Round 30 Inch Stainless Steel Cartridge Water Filter Housing for Industrial Oil Filter, 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%,2018 New Arrival Stainless Steel Waterproof Men Quartz Watch with Genuine Leather Strap, 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%.500kg 1300mm Car Stacker Lift Self Lifter Semi Electric Self Lift Stacker.6% and 17.3%, respectively.Metal Industry Electric Flat Rail Transfer Trailer Vehicle.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 (Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plate). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Toothbrush pvc plastic packaging machine). 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.Customize Various Inductor Air Copper Litz Wire Coil for Wireless Charging WPC Qi Rx Coil-holding capacity and swelling capacity of 24% and 32%, respectively,New Generation CE RoHS Approval 110V 220V 40W Garden Lamps(T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling).

Textural properties of the cooked patties

Personalized Adult/Kids Size Green Baseball Cap 100% Cotton Blank Hatsshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Spade Shovel/Hand Tools for Building Construction /Farming Spade (FM-SL21).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 (High Quality Lamella Clarifier for River Water Treatment System;Car Essential Oil Diffuser). As shown in100% Nylon Ripstop 0.3*0.3 70d*160d, the patty with 5%High Quality Wholesale Cosmetic Spray Bottle with Aluminum Lid, 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.Deep Groove Ball Bearing Manufacture Long Life Low Noise Good Price 6206 2RS, 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.Hot Sales Hho Generator for Car Diesel Hydrogen Generator, 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 (Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof).

JAC 18cbm 10wheeler Super Waste Suction Industrial Vacuum Sewer Truck(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.