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for 168 days on the kinetics and gelation process ( Au et al., 2015 ). They found that plasma and granules participate in the irreversible texture change. Wang and his co-authors examined the gelation time of egg yolk at –18 °C. They found that egg
, and average pore diameter, 21 and 9 nm, they differ only little in other texture parameters: volume of micropores, 0.007 and 0.012 cm 3 g −1 , volume of pores, 0.67 and 0.60 cm 3 g −1 . The adsorption isotherms are compared in Fig. 1 and they are
and the catalyst were about 34–35 m 2 g −1 , which suggested that the presence of the nickel in the catalyst has little influence on the pore textural properties of the resulting samples. However, the BET surface area and pore volume of the catalyst
). Since then, considerable interest has been devoted to oats for producing health-promoting food products. However, the utilisation of whole oat flours for extrusion cooking has elicited minimal attention because of poor expansion and hard texture ( Moisio
Deshydratation de l'alun d'ammonium
I. Résultats expérimentaux
Dehydration of hydrated ammonium alum is a function of physical gaseous pressure. During dehydration, two kinds of partially dehydrated amorphous alum appears. These solids differ in texture and residual water composition.
Stefánia Street, architect: Ödön Lechner, 1898; for textures: Parisiana, 35 Paulay Ede Street, architect Béla Lajtha, 1908/09 and 5–7 Szűz Street, architect: István Nagy, junior, 1906/07; for colours: Szenes-ház [Szenes House], 46 Thököly Street, architect
sample: It was ground to 75 µm and first tested according to the API procedure. The breakdown of the palygorskite fiber bundles commonly forming the texture of these clays tones by increasing the time and speed of shearing force. Increasing the
with a tungsten cathod operating at 200 kV. The sample was dispersed in n -octane by sonication, dropped on a carbon-coated copper grid and dried for observation. Textural analyses were performed using a Thermofinnigan Sorptomatic 1990
required by the Brazilian Legislation. The eggs were boiled at 100 °C for 15 min and then served to the panellists. Each panellist received a coded whole egg and a glass of water to drink between each treatment sample. Colour, aroma, odour, texture, taste
in accordance with the result of Table 3 , in which S BET and pore volume decreased at 1,000 °C. Accordingly, there were two factors affecting the optimum activity of Ru/AC calcined: one is that the structure and texture of the support carbon were
