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.
Authors:Eszter Vozáry, Kinga Ignácz, and Bíborka Gillay
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
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
Authors:Abduljelil Iliyas, Kelly Hawboldt, and Faisal Khan
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
. 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
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.