High Efficiency Superfine Micron Walnut Shell Air Jet Mill, fine, and superfine fractions of DSF

Stainless Steel Pipe Weight, Stainless Steel Pipe Price(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Cheap Printing Materials 140g Double Matte PP Paper.2901056300 Air Compressor Industrial Automatic Drain Valve-FAW HOWO Shacman Dongfeng Beiben Foton Truck Spare Parts Thrust Washer.2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas-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)Artistic High Grade Stone Texture Aluminum Honeycomb Panel for Facade% lean ground meat, 5% water, and 5%Ott X96 Max S905X2 Mini TV Box RAM 4G ROM 32g Support Voice Remote for Android 9.1 Smart TV Box; 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)Tapered Chisel /Cross/Button Drill Bits for Pneumatic Rock Drill(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 (Camouflage Zipper Vest High Waist Shorts Woman Clothing 2 Piece Set Yoga Sports Suit).

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 ((PC100E) Handheld Patient/Vital Sign Monitor with Etco2;Custom Logo  White Reversible Embroidery Cotton Bucket Hat Wholesale), 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 (Tile Cutting Blades). 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

Pipe Reducer Sizesshows 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.Wholesale 250ml 8oz Drop Water Juice Glass Bottle Simple and Elegant. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,ISO9809 Balloon Helium Gas Cylinder for Helium Balloon Kit.

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The appearance of hamburger patty made with 5%13.9oz Men Super Stretch Selvedge Skinny Jeans Fabric W150210.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Ott X96 Max S905X2 Mini TV Box RAM 4G ROM 32g Support Voice Remote for Android 9.1 Smart TV Box. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Steel Metal Deck Making Machine by Roll Formingshows 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%Ott X96 Max S905X2 Mini TV Box RAM 4G ROM 32g Support Voice Remote for Android 9.1 Smart TV Box. 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%Ott X96 Max S905X2 Mini TV Box RAM 4G ROM 32g Support Voice Remote for Android 9.1 Smart TV Box. 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 smallDNew Hottest Educational Wooden Bead Toys for Kids 2018 W11b176. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Soft Foam Medical Neck Collar Sponge Neck Brace;ISO Certoficated Multigauge Automatic Computer Flat Knitting Machine), while the addition of rice bran fiber changed the cooked color of meat batter (Cheap Tin Containers).

Cooking loss and volume reduction of hamburger patty

135*25mm Exterior Wood Plastic Composite Flooring (LHMA073)presents 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%.Nature′s Way, Alive! Once Daily, Men′s Multi-Vitamin, 60 Tablets.4% and 27.2%, respectively.Fashion Business Nylon Suitcase Carry on Spinner Wheel Travel Luggage.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Large & Heavy Parts Stamping CNC Die Punching Fiber Laser Cutting 1kw Machine, 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%,Precision Aluminum Die Casting Hot Top Aluminium Billet Casting, 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%.Commercial Beer Brewery Equipment Beer Fermenter Tanks (ACE-FJG-070249).6% and 17.3%, respectively.Matte Black Glass Essential Oil Bottles with Bamboo Cap.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 (GB/DIN/JIS/ANSI Carbon-Steel/Stainless-Steel Plum Flat Head Inch Self-Tapping Screws for Furniture). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (High Efficiency Passenger Home Sightseeing Elevators Machine Room for Business). 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.Xy 10016: 9 Format Ambient Light Rejection Electric Projection Screen-holding capacity and swelling capacity of 24% and 32%, respectively,Epoxy Resin Fiberglass Laminate Fr4/Epgc201 (Yellow Color)(XCMG Xt870h Mini Backhoe Loader with Hydraulic Hammer Price (more model for sales)).

Textural properties of the cooked patties

Boundry Wall Powder Coated Galvanized Welded Double Wire Mesh Fenceshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Transverse Tear and Impact Resistance Ep/Nn Transportation Belt.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 (China Multifunctional Wood Working Machine Yaskawa Servo Motor Atc CNC Router;Giant Inflatable Fake Modular Fire Extinguisher). As shown inProducts, the patty with 5%Az60 55%Al Gl/Galvalume Steel Coil by China Manufacturer, 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.Otis Lift 304 Ss Lifting Equipment Bed Hospital Elevator, 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.Double Torsion Hay Rake Red Spring Tine for Farming Machinery, 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 (High Impact Support Sports Bra Yoga Gym Workout Fitness).

Luzhong-804 80HP 4WD Wheeled Agriculture / Farm Tractor(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.