with beech wood at about 27 °C. The smoking was followed by ageing for 35 days (12 °C, 75% RH). During the experiment, the NaCl content, color, water activity, denaturation temperature and enthalpy (differential scanning calorimetry) were measured on
period up to 21 days was necessary for the sponge cakes investigated by differential scanning calorimetry (DSC), because no retrogradation transition was registered up to the sixth day. The humidity and the temperature were kept constant in desiccator
rheological properties becoming pseudoplastic during frozen storage. During their studies, they noticed an increase in the viscosity due to frozen storage. Differential Scanning Calorimetry (DSC) is a thermo-analytical method, which is used to examine
, S. L. , Trindade , M. F. S. , Souza , A. G. , et al. ( 2004 ). Thermoanalytical, kinetic and rheological parameters of commercial edible oils . Journal of Thermal Analysis and Calorimetry , Vol. 75 , 419 – 428 .
Starting from mechanical revolution, each day new methods and new equipment have emerged. Today, the Ultra Heat Treatment (UHT) is one of the important technologies that permits to the industry to reduce processing time while maintaining the same quality of the products. Egg and egg products are known as heat-sensitive products, so the UHT enables us to preserve their qualities after a heat treatment.
Our aim is to study the effect of UHT treatment (approximately 67 °C for 190 s) on the Liquid Egg Yolk (LEY). For twenty-one days, the color and the apparent viscosity were measured every seven days, we also studied the damage of protein using DSC (Differential Scanning Calorimetry).
Comparing the two graphs of DSC, the denaturation of protein is distinct. The endothermic peak decreased. This could be seen also on the rheological curves. The apparent viscosity is diminished from 231 mPa.s on the 1st day of storage to 224 mPa.s on 21st day. However, the treated LEY could be stored for longer period than the raw LEY.
. After baking the cakes cooled down for 2 h, placed in plastic bags and stored at room temperature at different storage times (0, 24, 48, 72, 96, 120 and 150 h). Differential Scanning Calorimetry (DSC) Analysis (DSC 204 F1 Phoenix NETZSCH-Gerätebau GmbH
treatment of olive mill solid waste and olive mill wastewater: kinetic study . Journal of Thermal Analysis and Calorimetry , 123 : 1657 – 1666 . 10.1007/s10973-015-5061-7 Guida , M.Y. , Bouaik , H. , EL Mouden , L. , Moubarik , A. , Aboulkas , A
wastewater: kinetic study . Journal of Thermal Analysis and Calorimetry , 123 : 1657 – 1666 . 10.1007/s10973-015-5061-7 Guida , M.Y. and Hannioui , A. ( 2016 ). A review on thermochemical treatment of biomass: pyrolysis of olive mill wastes in