Search Results
Abstract
Shrimp continues to be the most important commodity traded in value terms, accounting for 16.5% of the total value of internationally traded fishery products in 2004. Despite this importance of shrimp, literature is almost lacking on reports dealing with changes in functional properties and quality caused by heating shrimps while influence of freezing has been investigated more in depth. Therefore, objective of the study was cooking shrimp to different core temperatures in the range 30–80°C and monitoring changes in quality by measuring colour and texture attributes. DSC curves taken on differently heated shrimp differed markedly. With increasing temperature the enthalpy of denaturation decreased significantly.
replacing is the use of alternative sweetening agents that provide less energy per gram than sugar ( Buttriss, 2017 ). However, delivering the same texture and sugar-like sweetness with partial or full sugar reduction is a challenging task as sweeteners
Introduction Microwavable frozen baked goods are used frequently by the food industry to enrobe meat, vegetable, and sweet items for convenient meal delivery [ 1 ]. Doughs, however, suffer from poor texture upon microwave
citrate and various cheese starter cultures . Makara J. Technol. , 16 ( 2 ): 149 – 156 . Bourne , M. ( 1978 ). Texture Profile Analysis . Food Technology , 32 : 62
-holding properties, therefore low loaf volume ( Elgeti et al., 2015 ), crumbling texture, poor colour ( Torbica et al., 2010 ), choky dry mouth-feel and shorter shelf life ( Gambus et al., 2007 ). According to consumer survey studies the quality of GF sweets
soils. Soil and Tillage Research. 61. 77–92. Franzluebbers, A. J. et al., 1996. Active fractions of organic matter in soils with different texture. Soil Biol. Biochem. 28. 1367
High hydrostatic pressure (HHP) processing technology offers the possibility to preserve quality attributes. Objective test methods describing quality in a complex form have an important role in the development of new products and in the quality assurance of different technologies. Therefore, research was performed to compare the effects of HHP treatment and heat pasteurization on visual appearance, volatile composition, taste and texture properties of strawberry purees measured by sensorial and objective methods. Sensory evaluation did not show significant differences between samples. Similar result was obtained from the color measurements. Viscosity of purees changed only slightly as a result of the treatments. Electronic nose and electronic tongue were found to be promising tools for discrimination of strawberry purees treated by different levels of high hydrostatic pressure or thermal treatment. Canonical discriminant analysis showed that control and “600 MPa for 5 minutes” samples were quite similar. Samples treated by 600 MPa for 15 minutes were distinguished from the above mentioned ones. The heat treated samples (80°C for 5 and 15 minutes) were definitely separated from the control samples. Fusion of the data from the electronic nose and tongue showed the same trend and improved the classification of the treated puree samples.
Abstract
Long aged mortars from ancient hydraulic constructions of Sicily, i.e. the Roman aqueduct of Thermae and the Punic cisterns and traditional water supply systems in Pantelleria, have been characterised by means of XRD analysis, optical microscopy and simultaneous thermal analysis to correlate the hydraulic properties to the texture and to their different role in the construction, i.e. lining, covering, roofing and joint mortars. According to a procedure proposed in the literature all of the samples, but two air hardening ones, show high hydraulicity, which somehow can be related to the characteristics of aggregates.
Abstract
Polyamide 6.6 multifilament yarns are converted to crimped fibres by texturing in order to simulate the properties of natural staple fibre yarns for textile applications. Texturing is carried out by mechanical stresses (turbulences or twisting) in different atmospheres which affect crystallinity and thermal stability of yarns. Two polyamide yarns with the same linear density but consisting of filaments of different fineness were textured by the air-jet and the false-twist procedures. The influence of texturing conditions and filament fineness on crystallinity and thermomechanical behaviour and dimensional stability were studied by TMA and DSC. The air-jet texturing procedure leads to a slight increase in crystallinity of yarns whereas the false-twist texturing procedure was more effective especially when thicker filaments were textured. The inflection point of the shrinkage curve before melting was a good estimator of the effective temperature of yarn texturing.
Abstract
A partially oriented melt-extruded PLA multifilament was false-twist textured to stabilize its structure. Conventional DSC analysis showed a relaxation peak at the end of glass transition. Simultaneous consideration of the TMA curve enabled us to evaluate both the relaxation and the cold crystallisation produced during the DSC scan. The periodic load applied during TMA experiments also enabled us to examine the evolution of Young’s modulus along the glass transition, relaxation and cold crystallisation phenomena. Increases in Young’s modulus and in enthalpy are related because of crystallisation. Texturing increased crystallinity and decreased cold crystallisation of PLA during the DSC scan.
