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Progress in Agricultural Engineering Sciences
Authors:
Anna Visy
,
Karina Ilona Hidas
,
Annamária Barkó
,
Lien Le Phuong Nguyen
,
László Friedrich
, and
Gábor Jónás

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

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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

Open access
Progress in Agricultural Engineering Sciences
Authors:
Karina Ilona Hidas
,
Csaba Németh
,
Anna Visy
,
Adrienn Tóth
,
László Ferenc Friedrich
, and
Ildikó Csilla Nyulas-Zeke

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

Open access
Progress in Agricultural Engineering Sciences
Authors:
Vinod Dhaygude
,
Anita Soós
,
Réka Juhász
, and
László Somogyi

, 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 .

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Progress in Agricultural Engineering Sciences
Authors:
Emna Ayari
,
Csaba Németh
,
Karina Ilona Hidas
,
Adrienn Tóth
,
Dávid Láng
, and
László Friedrich

Abstract

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.

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of Therm. Analysis Calorimetry 111 : 1685 – 1690 . Zhao , H. , Yan , H.-X. , Liu , M. , Sun , B.-B. , Zhang , Y. , Dong , S.-S. , Qi , L.-B. , Qin , S. ( 2013

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. Journal of Thermal Analysis and Calorimetry . 61 . 389 – 396 . D ELL’ABATE , M. T. , C ANALI , S. , T RINCHERA , A. , B ENEDETTI , A. & S EQUI , P. , 1998 . Thermal analysis

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. 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

Open access
Progress in Agricultural Engineering Sciences
Authors:
N. Anter
,
M. Y. Guida
,
M. Kasbaji
,
A. Chennani
,
A. Medaghri-Alaoui
,
E. M. Rakib
, and
A. Hannioui

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

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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

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