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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.

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treatments. At first the honey is heated up to 55 °C for liquefaction and clarification and before packing is heated up to higher temperature for pasteurization ( Subramanian et al., 2007 ). The heating can cause changes in the structure of proteins, can

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References [1] Handbook ( 1996 ), ASHRAE. HVAC systems and equipment . American Society of Heating. Refrigerating. and Air Conditioning Engineers . Atlanta, GA . [2

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. Kalmár , F. , Kalmár, T. ( 2008 ). Thermal comfort conditions having surface heating and fresh air introduced directly in the room, Indoor air 2008 Conference, 16–21 august, 2008, Copenhagen, Denmark

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References [1] Xu , B. , Fu L. , Di H. ( 2008 ), Dynamic simulation of space heating systems with radiators controlled by TRVs in buildings. Energy and

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Journal of Thermal Analysis and Calorimetry
Authors: Abduljelil Iliyas, Kelly Hawboldt, and Faisal Khan

Introduction With safety issues associated with processing, storage, and transportation of sulfide mineral ores/concentrates due to their self-heating propensity in the presence of air, increasing emphasis is placed upon

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. & Younce , F. ( 2004 ): 3-Dimensional numerical modeling of an industrial radio frequency heating system using finite elements . J. Microwave Power EE. , 39 ( 2 ), 87 – 105

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. Typically thermogravimetric (TG) analysis or hot-stage microscopy (HSM) are employed in tandem with DSC analysis since all can record data with linear heating rates. However, much progress in interpretation of DSC data can be made simply by recording data

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, Vol. 9 , No. 1 , 2014 , pp. 81 ‒ 90 . [3] Wilson C. , McGranaghan G. Infrared heating comes of age , Reinforced Plastics , Vol

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Abstract  

The present study is based on the influence of the addition of a pozzolanic material as a result of the activation of an industrial waste coming from the Spanish paper industry on the heating as well as hydration heat of the cement mortars made with 10 or 20% of active addition. Once the sludge has been calcined at different temperatures (700–800°C) and stays in furnace (2 and 5 h), the calcined products showed high pozzolanic activity. The maximum activity corresponded to the paper sludge calcined at 700°C for 2 h (S1). Besides, it can be proved that there was an increase both of the heating and also of the hydration heat in the first 23–25 h for both additions (10 and 20% of S1) regarding the reference cement mortar. This behaviour would be related to the influence of different effects: filler and pozzolanic during the first hours of reaction, and by the dilution effect for longer hydration times, mainly when 20% of S1 was added.

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