Zeitschriftenartikel: „Commercial oven“

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Kim, Do-Hyun, Byeonghun Yu, Sungmin Kum und Chang-Eon Lee. „Optimization Design of Commercial Large Gas Oven Systems“. Journal of Energy Engineering 25, Nr. 2 (30.06.2016): 21–28. http://dx.doi.org/10.5855/energy.2016.25.2.021.

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Walker, S., K. Seetharaman und A. Goldstein. „Characterizing physicochemical changes of cookies baked in a commercial oven“. Food Research International 48, Nr. 1 (August 2012): 249–56. http://dx.doi.org/10.1016/j.foodres.2012.04.003.

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Qu, Yi-xin, He-ming Xu, Jian-feng Zhao, Zhi-yan Wang und Ya-tao Wang. „Conversion and reaction kinetics of coke oven gas over a commercial Fe−Mo/Al2O3 catalyst“. Journal of Central South University 23, Nr. 2 (Februar 2016): 293–302. http://dx.doi.org/10.1007/s11771-016-3073-5.

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Jha, P. K., Manish Madhav, B. Ghosh, B. K. Sahoo, S. K. Kushwaha und K. K. Manjhi. „Effect of Microfines Reduction on Coke Quality in a Commercial Oven“. Coke and Chemistry 64, Nr. 10 (Oktober 2021): 465–70. http://dx.doi.org/10.3103/s1068364x21100021.

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Srikrishna, Adusumilli, und Sankuratri Nagaraju. „Acceleration of ortho ester Claisen rearrangement by a commercial microwave oven“. Journal of the Chemical Society, Perkin Transactions 1, Nr. 3 (1992): 311. http://dx.doi.org/10.1039/p19920000311.

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Hrušková, M., und J. Skvrnová. „Use of maturograph and spring oven for the dermination of wheat flour baking characteristics“. Czech Journal of Food Sciences 21, No. 2 (18.11.2011): 71–77. http://dx.doi.org/10.17221/3479-cjfs.

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Quality characteristics of 30 commercial wheat flour samples from Czech industrial mills and 30 wheat flour samples prepared from wheat varieties cultivated in experimental fields (all from wheat harvest 2000) were analysed in detail including maturograph and spring oven (both from Brabender, Germany) as well as bread baking test (Czech method). Specific bread volumes of all flour samples were compared with the bread volumes determined by the oven spring test. The correlation analysis which expressed the relations between wheat flour rheological characteristics and the bread volume is reported. The maturograph parameters correlate significantly with the specific bread volume and the final volume obtained by means of oven spring. All the correlations with the baking test values are high. Both instruments used are suitable for the prediction of the flour baking quality.  

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Pougnet, M. A. B. „Modification of a commercial microwave oven for applications in the chemical laboratory“. Review of Scientific Instruments 64, Nr. 2 (Februar 1993): 529–31. http://dx.doi.org/10.1063/1.1144227.

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Brooks, M. J. „Thermal performance of a solar oven with augmented sunlight concentration“. Journal of Energy in Southern Africa 18, Nr. 2 (01.05.2007): 4–10. http://dx.doi.org/10.17159/2413-3051/2007/v18i2a3368.

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This paper describes the thermal performance of a novel solar oven that incorporates a compact reflec-tive lens, or ring array, to augment sunlight concen-tration. Performance is reported in terms of the pos-itive effect of the ring array versus a non-concen-trating lid, maximum operating temperature, ther-mal efficiency, performance under partly cloudy skies, and the effects of incidence angle and track-ing. Use of the ring array lens improved thermal efficiency by 4% in the test range up to 100°C, while boosting the maximum operating temperature from 138°C to 196°C. Comparative tests conducted under clear sky conditions against two other com-mercial types showed that when tracked in the azimuth plane at near-normal incidence angles, the new design generated maximum cooking power of 300 W and boiled water at a rate 13% faster than the next best commercial oven tested. Augmented sunlight concentration sensitised the new design to higher angles of incidence and performance was negatively affected in the non-tracked state. Under non-ideal operating conditions, including partial shading by cloud, the oven outperformed both commercial units.

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O'Connor, Robyn E., und Colin O'Connor. „Laboratory simulations of a commercial UHT treatment using an oil bath and a programmable, electronically temperature-controlled oven“. Journal of Dairy Research 56, Nr. 4 (August 1989): 593–602. http://dx.doi.org/10.1017/s0022029900029113.

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SummaryHeat stability of secreted bacterial proteinase is normally assessed using an oil bath test in which the sample is heated at a temperature and time representing the commercial UHT treatment of milk. The temperature/time (T/t) profiles of the oil bath and the commercial UHT process being represented are not taken into account. Two laboratory procedures were used to simulate a commercial UHT process in which milk was heated to 140°C and held for 3 s in a Spiroflo heat exchanger. They consisted of a conventional oil bath test and the use of a programmable, electronically temperature-controlled oven.T/tprofiles were established for each heat treatment. TheT/tprofile of the oil bath test was predicted accurately using the governing heat transfer equation.B*andC*values, which measure the severity of a heat process, were calculated from theT/tprofiles and used to compare the three different heat treatments.B*andC*values of 4·95 and 1·92 respectively were calculated for the Spiroflo heat exchanger. An oil bath test, in which the sample was immersed in a bath at 136°C for 73 s, gave approximately the sameB*andC*values as calculated for the Spiroflo heat exchanger.B*andC*values of 5·01 and 1·73 respectively were calculated for the oven procedure. The oven test gave the better laboratory simulation of the Spiroflo UHT treatment. Despite the slight difference in each of theB*andC*values between the oven and the Spiroflo, theT/tprofile of the oven test closely resembled that of the Spiroflo. TheT/tprofile of the oil bath was completely dissimilar. Although it was possible to use an oil bath test to replicate simultaneously both theB*andC*values of this particular UHT treatment, this would not be the case for other commercial processes.

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Asnawi, Muhammad, Saman Azhari, Mohd Nizar Hamidon, Ismayadi Ismail und Intan Helina. „Synthesis of Carbon Nanomaterials from Rice Husk via Microwave Oven“. Journal of Nanomaterials 2018 (2018): 1–5. http://dx.doi.org/10.1155/2018/2898326.

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Microwave oven was utilized to fabricate carbon nanostructure, specifically CNTs, from waste RH powders. It has been shown that the use of carbon source, catalyst, and commercial microwave oven to induce plasma is necessary to carry on this synthesis. The plasma enhances and speeds up the catalytic decomposition of RH in presence of ferrocene. FESEM, TGA, and Raman spectroscopy were utilized to confirm the presence and quality of produced carbon nanomaterials. In addition, these results suggest the conversion of ferrocene to iron(II, III) oxide with notable conversion rate.

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SRIKRISHNA, A., und S. NAGARAJU. „ChemInform Abstract: Acceleration of Ortho Ester Claisen Rearrangement by a Commercial Microwave Oven.“ ChemInform 23, Nr. 18 (22.08.2010): no. http://dx.doi.org/10.1002/chin.199218093.

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Hakim, Rahman, und Hanifah Widiastuti. „Analisa Hasil Kekasaran Permukaan Kayu terhadap Jenis Ketam“. JURNAL INTEGRASI 9, Nr. 2 (26.10.2017): 119. http://dx.doi.org/10.30871/ji.v9i2.455.

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A plane is a tool related to woodworking, which is used for smoothening the surface of the wood. Currently, there are many different smoothing planes available in the market. In this study, the evaluation of a self-made hand plane was conducted. One of the variables that can be utilized to investigate smoothing plane’s performance is by analyzing its wood’s surface smoothening capability. In this reserch, the smoothening capability was evaluated by measuring the wood’s surface roughness after the smoothening process. This study was conducted by utilizing three different types of wood namely limestone wood, meranti wood, and kempas wood as well as three different planes that are a mini plane (self-made tool), a commercial plane, and a power planer. The results show that prior to smoothening process, the maximum surface roughness was 16.432 µm for wet limestone wood and the minimum was 7,871 µm for kempas oven wood. After the smoothening process, the surface maximum roughness values are 10,932 µm using hand mini plane, 12,329 µm for kapur basah wood with the commercial plane for kapur basah wood and minimum roughness of 4,982 µm obtained hand mini plane for meranti oven wood and 5,826 µm for meranti oven wood with the commercial plane. It was also observed that the self-made mini plane gave lower values of surface roughness compared to commercial plane. Thus, it could be summarized that the self-made plane (mini hand plane) is capable to be used for the wood surface smoothening and it has better performance compared to the commercial plane.

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Savadori, Paolo, Sophia Dalfino, Marco Piazzoni, Francesco Inchingolo, Massimo Del Fabbro, Gianluca Martino Tartaglia und Luciano Giardino. „Arduino Automated Microwave Oven for Tissue Decalcification“. Bioengineering 10, Nr. 1 (06.01.2023): 79. http://dx.doi.org/10.3390/bioengineering10010079.

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Decalcification of hard tissues such as bone and teeth is a complex process that requires using chemicals such as acids and chelating agents. Acids act faster than chelating agents, but they have a greater risk of damaging biological samples. Increasing the reaction speed of the chelating agent may solve this issue. There are several strategies to speed up this process, and using microwaves seems to be one of the most effective. However, lab-dedicated microwave ovens are expensive, and their purchase may seem unjustified. Therefore, a low-cost modification of a commercial microwave oven, consisting of an Arduino automation device, has been developed. The setup has proven reliable for continuous work, thanks to implementing an electronic safety circuit. In addition, it may reduce the decalcification time using a chelating agent, achieving optimal results regarding tissue preservation and quality of histological sections.

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Mohod, A. G., und Y. P. Khandetod. „Thermal Analysis of Solar Tunnel Dryer and Evaluation for Commercial Mango Leather Drying“. Journal of Agricultural Engineering 58, Nr. 1 (31.03.2021): 90–100. http://dx.doi.org/10.52151/jae2021581.1737.

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A walk-in type semi-cylindrical-shaped solar tunnel dryer (10 m x 3.75 m) was designed, developed, and evaluated at Dr. B.S. Konakan Krishi Vidyapeeth, Dapoli for thermal analysis. The dryer was evaluated by conducting the no-load test at the laboratory to study the thermal profile, energy input/output during the winter and summer seasons. Based on the laboratory experience, a commercial-scale solar tunnel dryer was installed and evaluated at M/s Shirodkar Food Products Pvt. Ltd., kudal, District Sindhudurg (MS) for commercial mango leather drying. The dryer was loaded with 250 kg mango pulp per batch by spreading over 210 number of grease-proof aluminum trays (1.2 kg pulp in each tray) in three layers (70 trays in each layer). Drying of mango leather was studied in comparison with open sun drying and electrical oven drying for time saving and energy consumption. The study revealed that the average rise in temperature of drying air was about 18 -22 0C over the ambient air. The average drying period reduced by 28 % over open sun drying method. The average temperature inside the solar dryer was 62+5 0C, and required 10 h for upper layer of trays, 13 h for second layer of trays, and 17 h for the third level of trays as compared to 26 h in open sun drying. The operating energy cost of solar tunnel dryer was zero as compared to 102 kWh in an electrical oven. Considering drying of 30 batches per season, the payback period of the system was 2.7 years

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Din, Hussamud, Faisal Iqbal, Jiwon Park und Byeungleul Lee. „Bias-Repeatability Analysis of Vacuum-Packaged 3-Axis MEMS Gyroscope Using Oven-Controlled System“. Sensors 23, Nr. 1 (26.12.2022): 256. http://dx.doi.org/10.3390/s23010256.

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The performance of microelectromechanical system (MEMS) inertial measurement units (IMUs) is susceptible to many environmental factors. Among different factors, temperature is one of the most challenging issues. This report reveals the bias stability analysis of an ovenized MEMS gyroscope. A micro-heater and a control system exploiting PID/PWM were used to compensate for the bias stability variations of a commercial MEMS IMU from BOSCH “BMI 088”. A micro-heater made of gold (Au) thin film is integrated with the commercial MEMS IMU chip. A custom-designed micro-machined glass platform thermally isolates the MEMS IMU from the ambient environment and is vacuum sealed in the leadless chip carrier (LCC) package. The BMI 088 built-in temperature sensor is used for temperature sensing of the device and the locally integrated heater. The experimental results reveal that the bias repeatability of the devices has been improved significantly to achieve the target specifications, making the commercial devices suitable for navigation. Furthermore, the effect of vacuum-packaged and non-vacuum-packaged devices was compared. It was found that the bias repeatability of vacuum-packaged devices was improved by more than 60%.

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Kovtun, Alessandro, Massimo Zambianchi, Cristian Bettini, Andrea Liscio, Massimo Gazzano, Franco Corticelli, Emanuele Treossi, Maria Luisa Navacchia, Vincenzo Palermo und Manuela Melucci. „Graphene oxide–polysulfone filters for tap water purification, obtained by fast microwave oven treatment“. Nanoscale 11, Nr. 47 (2019): 22780–87. http://dx.doi.org/10.1039/c9nr06897j.

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Ulus, Hande, und Jonathan Allen. „Nutrient Degradation in Baked or Air-Fried Sweet Potato Chips“. Current Developments in Nutrition 4, Supplement_2 (29.05.2020): 783. http://dx.doi.org/10.1093/cdn/nzaa052_052.

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Abstract Objectives The project tested the hypothesis that baked sweet potato chips will retain nutrients and can be produced with lower fat than commercially prepared fried chips. Sweet potato is a staple food that is a good source of dietary fiber, copper, manganese, antioxidants, vitamins C, A, B6, and E and is low in calories and fat. Orange-fleshed sweet potato is a good source of beta-carotene, a vitamin A precursor. Due to its nutritional benefits, demand is increasing and a growing market has created a variety of sweet potato products. Beta-carotene is a heat, light, oxygen labile molecule that can be used as a marker for nutrient degradation when sweet potato is heat-processed. Most commercial sweet potato chips are fried in oil, which helps to lower the glycemic index, but may also lower the nutrient density in the higher calorie product. Our goal is to test newer methods for making baked sweet potato chips with commercially available air-fryers and compare the products to chips baked with conventional and convection ovens. Methods Sweet potato chips were prepared from fresh commercially purchased Covington sweet potatoes cut into 3 mm slices with a semi-automatic food slicer. The slices were lightly sprayed with a vegetable oil aerosol and cooked in air fryers for 15 min at 400°F (204°C), in convection ovens for 15 minutes at 415°F (213°C), and in conventional oven at 400°F for 20 minutes. Crispness was determined by a 3-point bending test. Results The fresh sweet potato contained 22% DM and the chips averaged 70% DM after cooking in air fryers, 60% DM after cooking in convection ovens, and 64% DM after cooking in conventional oven. Beta-carotene content was 24.2 ± 4.5 mg/100 g DM in the fresh sweet potato, and decreased to an average 7.6 ± 1.9 mg/100 g DM in the air-fried chips, 14.1 ± 4.1 mg/100 g DM in the chips cooked in the convection ovens, and 6 ± 1.7 mg/100 g DM in the conventional oven. The rheological test found the chips with greater beta-carotene retention from the convection oven to be less crisp and have less charring than chips made in the air fryer or in the conventional oven. Conclusions Air frying technology shows promise for making low-fat sweet potato chips but nutrient degradation may still be an issue that needs further research. Funding Sources NC Agricultural Foundation.

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Kumar, Ravi, Vivak Kumar, G. R. Singh, B. R. Singh, Samsher . und Jaivir Singh. „Study on drying characteristics of chemical treated slit green chillies under hot air oven“. International Journal of Agricultural Invention 4, Nr. 02 (28.11.2019): 229–32. http://dx.doi.org/10.46492/ijai/2019.4.2.17.

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Chilli (Capsicum annuum L.) is one of the important commercial crops of India. It is a crop of tropical and subtropical regions and requires a warm humid climate. Chilli is a highly perishable vegetable with a short shelf-life and commonly encounter postharvest problems; to deal such problems, drying was done using hot air oven. Three different temperatures (50, 60 and 70 °C) use in hot air oven. Before drying chillis were slitted and treated with Butylated Hydroxy Anisole and Potassium Carbonate solution. Overall drying rate increased with temperature in hot air oven. Drying of dipsol green chilli took place in falling rate period. Initial moisture content of the green chilli was an average of 84.20±1 % w. b.

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Yoshida, Cecília Harumi, Rosane Aparecida de Oliveira, Patricia Granja Coelho, Fernando Luiz Affonso Fonseca und Rosangela Filipini. „Process of instrument sterilization in shops with manicure and pedicure services“. Acta Paulista de Enfermagem 27, Nr. 1 (Februar 2014): 18–22. http://dx.doi.org/10.1590/1982-0194201400005.

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OBJECTIVE: Understanding the sterilization process of critical items used in commercial establishments that offer the services of manicures and pedicure to the public.METHODS: Cross-sectional study with 90 employees exercising the function of manicure and pedicure in commercial establishments. The research instrument was a questionnaire with open and closed questions about the knowledge and procedures related to disinfection and sterilization of instruments.RESULTS: The mean age was 33.8 years, 72 % had taken vocational courses and had professional experience of more than five years. The use of hot air oven was prevalent in 84.3 % of establishments and 65.7 % reported opening the oven during sterilization. The relation between the higher cost of the service and the use of autoclave was statistically significant (p < 0.001).CONCLUSION: The sterilization process of the instruments used in the studied commercial establishments that offer services of manicures and pedicure to the public have significant deficiencies related to cleaning and sterilization of instruments.

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Schichnes, Denise, Jeffrey A. Nemson und Steven E. Ruzin. „Microwave Protocols for Plant and Animal Paraffin Microtechnique“. Microscopy Today 13, Nr. 3 (Mai 2005): 50–53. http://dx.doi.org/10.1017/s1551929500051658.

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The microwave oven is a valuable tool for light and electron microscopy microtechnique labs. Tissue processing times, traditionally taking up to two weeks, have been reduced to a few hours as a result of the implementation of microwave technology (Kok et al., 1988, Gibberson and Demaree, 2001). In addition, the quality of the tissue preparations has improved dramatically. Microwave ovens have also evolved since their first use in the laboratory. Early experiments were conducted using relatively crude commercial microwave ovens. Now, labs use microwave ovens with temperature probes, strict control over the magnetron (which generates the microwaves), variable power supplies, chamber cooling, and high microwave field uniformity.

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Saragih, Agung Shamsuddin, Alfi Eko Putra und Radon Dhelika. „The Experiment of Thickness Relationship on Ceramic Fiberboard and Silicon Carbide to Temperature Rise in Microwave Oven for Sintering Hydroxyapatite“. Key Engineering Materials 833 (März 2020): 209–13. http://dx.doi.org/10.4028/www.scientific.net/kem.833.209.

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Commercial microwave oven 800 W for sintering hydroxyapatite is being developed. The required temperature for sintering hydroxyapatite is 1200°C. A temperature 1200°C can be achieved if commercial microwave combined with susceptor and insulators material. This research is aiming to study about the effect configuration of SiC and Ceramic Fiberboard thickness to temperature rise. The results show that the presence of SiC with a thickness of the thinnest affect significantly temperature rise. The presence of CFb, as a second insulator, decrease the temperature rise and more the CFb thickness increases, more the temperature decreases.

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PORTO-FETT, ANNA C. S., BRADLEY A. SHOYER, HARSHAVARDHAN THIPPAREDDI und JOHN B. LUCHANSKY. „Fate of Escherichia coli O157:H7 in Mechanically Tenderized Beef Prime Rib following Searing, Cooking, and Holding under Commercial Conditions†“. Journal of Food Protection 76, Nr. 3 (01.03.2013): 405–12. http://dx.doi.org/10.4315/0362-028x.jfp-12-387.

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We evaluated the effect of commercial times and temperatures for searing, cooking, and holding on the destruction of Escherichia coli O157:H7 (ECOH) within mechanically tenderized prime rib. Boneless beef ribeye was inoculated on the fat side with ca. 5.7 log CFU/g of a five-strain cocktail of ECOH and then passed once through a mechanical tenderizer with the fat side facing upward. The inoculated and tenderized prime rib was seared by broiling at 260°C for 15 min in a conventional oven and then cooked in a commercial convection oven at 121.1°C to internal temperatures of 37.8, 48.9, 60.0, and 71.1°C before being placed in a commercial holding oven maintained at 60.0°C for up to 8 h. After searing, ECOH levels decreased by ca. 1.0 log CFU/g. Following cooking to internal temperatures of 37.8 to 71.1°C, pathogen levels decreased by an additional ca. 2.7 to 4.0 log CFU/g. After cooking to 37.8, 48.9, or 60.0°C and then warm holding at 60.0°C for 2 h, pathogen levels increased by ca. 0.2 to 0.7 log CFU/g. However, for prime rib cooked to 37.8°C, pathogen levels remained relatively unchanged over the next 6 h of warm holding, whereas for those cooked to 48.9 or 60.0°C pathogen levels decreased by ca. 0.3 to 0.7 log CFU/g over the next 6 h of warm holding. In contrast, after cooking prime rib to 71.1°C and holding for up to 8 h at 60.0°C, ECOH levels decreased by an additional ca. 0.5 log CFU/g. Our results demonstrated that to achieve a 5.0-log reduction of ECOH in blade tenderized prime rib, it would be necessary to sear at 260°C for 15 min, cook prime rib to internal temperatures of 48.9, 60.0, or 71.1°C, and then hold at 60.0°C for at least 8 h.

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Jin, Haojian, Jingxian Wang, Swarun Kumar und Jason Hong. „Software-defined cooking using a microwave oven“. Communications of the ACM 64, Nr. 12 (Dezember 2021): 95–103. http://dx.doi.org/10.1145/3491196.

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Despite widespread popularity, today's microwave ovens are limited in their cooking capabilities, given that they heat food blindly, resulting in a nonuniform and unpredictable heating distribution. We present software-defined cooking (SDC), a low-cost closed-loop microwave oven system that aims to heat food in a software-defined thermal trajectory. SDC achieves this through a novel high-resolution heat sensing and actuation system that uses microwave-safe components to augment existing microwaves. SDC first senses the thermal gradient by using arrays of neon lamps that are charged by the electromagnetic (EM) field a microwave produces. SDC then modifies the EM-field strength to desired levels by accurately moving food on a programmable turntable toward sensed hot and cold spots. To create a more skewed arbitrary thermal pattern, SDC further introduces two types of programmable accessories: A microwave shield and a susceptor. We design and implement one experimental test bed by modifying a commercial off-the-shelf microwave oven. Our evaluation shows that SDC can programmatically create temperature deltas at a resolution of 21°C with a spatial resolution of 3 cm without the programmable accessories, and 183°C with them. We further demonstrate how an SDC-enabled microwave can be enlisted to perform unexpected cooking tasks: Cooking meat and fat in bacon discriminatively and heating milk uniformly.

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Kittibunchakul, Suwapat, Chatrapa Hudthagosol, Promluck Sanporkha, Suwimol Sapwarobol, Uthaiwan Suttisansanee und Yuraporn Sahasakul. „Effects of Maturity and Thermal Treatment on Phenolic Profiles and In Vitro Health-Related Properties of Sacha Inchi Leaves“. Plants 11, Nr. 11 (05.06.2022): 1515. http://dx.doi.org/10.3390/plants11111515.

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Sacha inchi (Plukenetia volubilis L.) has been adopted as a novel economic crop with well-studied nutritional and bioactive benefits for human health. Sacha inchi seeds and oil have high commercial value but scant research has focused on its leaves. This study investigated and compared phenolic compositions, antioxidant potentials and in vitro health-related properties of both young and mature sacha inchi leaves after freeze-drying and oven-drying processes. Results showed that p-coumaric acid, 4-hydroxybenzoic acid, ferulic acid and gallic acid were predominantly detected in both young and mature leaves that also exhibited similar total phenolic contents (TPCs), while higher TPCs were detected in freeze-dried than in oven-dried leaves. Mature leaves exhibited higher antioxidant potential than young leaves after freeze-drying, while the opposite results were observed for oven-drying. Overall in vitro health-related activities were higher in mature leaves compared to young leaves regardless of the drying process. Knowledge gained from this study can be used to encourage prospective utilization of sacha inchi leaves as a source of health-promoting compounds. This, in turn, will increase the commercial value of the leaves and provide a wider market variety of sacha inchi products.

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Heri Suseno, Sugeng, Agoes Mardiono Jacoeb und Dudu Abdulatip. „Stability of Imported Commercial Fish Oils (Soft Gel) in East Java“. Jurnal Pengolahan Hasil Perikanan Indonesia 22, Nr. 3 (31.12.2019): 589–600. http://dx.doi.org/10.17844/jphpi.v22i3.29229.

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Commercial fish oils (soft gel) have been widely traded in Indonesia, especially in East Java.The aimof this research was to determine the quality and stability of fish oils (soft gel) in East Java examined bySchaal oven method and to determine the amount of fatty acids in the commercial fish oil. The stabilityof the commercial fish oil was determined based on peroxide value, anisidine value, and total oxidationafter the oils were stored at 40oC for 6 days. The experimental design used in this research was completelyRandomized Design (CRD) with a treatment time of storage (H-0, H-2, H-4 and H-6). The quality of thecommercial fish oils was in accordance with IFOS on the parameters of the FFA, peroxide value, anisidin,and the total oxidation.The stability test results showed the fish oil quality decreased over time and onlyanisidine value was still met the IFOS standards. Sample S4 was found containing the highest amount ofomega 3 ada EPA, while S3 contained the highest amount of DHA.

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Ramesh, P. D., B. Vaidhyanathan, Munia Ganguli und K. J. Rao. „Synthesis of β-SiC powder by use of microwave radiation“. Journal of Materials Research 9, Nr. 12 (Dezember 1994): 3025–27. http://dx.doi.org/10.1557/jmr.1994.3025.

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Monophasic β-SiC powder has been synthesized in a commercial microwave oven operating at 2450 MHz and power levels up to 980 W. This simple method of solid-state synthesis involves a direct reaction between silicon and charcoal powder at temperatures lower than 1250 K.

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Trada, Mohan, Harry Ku und Jayant Vedhar. „Flexural Strength of Phenol Formaldehyde Composites Post-Cured in Microwaves: Preliminary Results“. Advanced Materials Research 79-82 (August 2009): 1399–402. http://dx.doi.org/10.4028/www.scientific.net/amr.79-82.1399.

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A commercial phenol formaldehyde based resole thermosetting resin supplied by Borden Chemical Australia Pty. was filled with ceramic-based fillers (Envirospheres or SLG) to increase its flexural strength. By performing flexural tests at a range of filler addition levels, the optimal addition level of SLG was able to be determined in terms of workability, cost and performance. The composites obtained were post-cured in conventional oven and in microwaves respectively. It was found that the maximum flexural strength of the microwave cured composites were only 5% lower than those cured in conventional oven when the percentage by weight of SLG was 24%. However, the time required for post-curing was also reduced from 10 hours (in conventional oven) to 40 minutes (in microwaves).

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Norhadi, Nurhasmanina, Ammar Mohd Akhir, Nor Roslina Rosli und Farid Mulana. „Drying kinetics of mango fruit using tray and oven dryer“. Malaysian Journal of Chemical Engineering and Technology (MJCET) 3, Nr. 2 (31.12.2020): 51. http://dx.doi.org/10.24191/mjcet.v3i2.10965.

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Drying is generally used to increase the shelf life of food products. In this context, mango fruit is used as a sample for the drying process because of its high commercial value and particularly high moisture content. The mango was sliced into few batches of sample with a size of 20 mm × 30 mm × 5 mm each. The experiments were conducted using tray and oven dryer at different temperatures of 40, 50 and 60 °C with a steady airflow rate of 1.3 m/s. The objectives are to study the effect of drying time, temperature and air velocity towards drying of mango fruit, to compare the physical characteristics of mango sample after drying and to determine the best drying kinetics model fitted to each tray and oven dryer. The results showed that the increase in drying time, temperature and air velocity would reduce the moisture content while at the same time, drying rate increased significantly. Tray dryer was found to be more effective than oven dryer because of higher drying rate with better product quality and appearance at the end. Furthermore, the gathered data were fitted into few widely used drying mathematical models and it was found that Henderson and Pabis model at 60°C is best suited for tray dryer whereas Page model at 40 °C is the best for oven dryer.

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Werdani, Ika Diana, Hesti Nur Choirunnisa, Nur Hidayatus Sholikah und Sitoresmi Prabaningtyas. „The Effect of Light Treatment and Media Combination on Luminescence Endurance of Bioluminescent Bacteria Isolated from Squid [Loligo duvacelli ( D'Orbigny, 1835)]“. KnE Life Sciences 3, Nr. 4 (27.03.2017): 118. http://dx.doi.org/10.18502/kls.v3i4.695.

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Some bacteria emits light in the dark. The aim of this research is to find lighting duration and medium composition which produce the most enduring luminescence. The results showed that one of the bacteria isolated from light organ of Loligo duvacelli (D'Orbigny, 1835) squid are able to emit light. The isolation use trisalt solution and cultured into nutrient agar with addition of NaCl emits the longest blue-green light duration under a 1:1 dark-light shift incubation 8.3 d. Meanwhile under a total light, total dark, and in the oven incubator it illuminate for 4.2 d, 3.6 d and 2.6 d, respectively. The combination of beef extract + peptone + a commercial agar + NaCl generate the longest duration of luminescence when incubate in the oven incubator (3,2 d). Meanwhile it illuminated for 2.6 d and 1.7 d on NA + NaCl and NC + NaCl media, respectively, but it failed to illuminate on PCA, NA, and green beans extract + commercial agar + NaCl media. Based on this research we conclude that a commercial agar is potential to replace a technical bacterial agar function. <div>Keywords: bioluminescence; commercial agar; light treatments; Loligo duvaceli (D'Orbigny, 1835); medium treatment.</div>

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Jain, Shubha, B. Nagi Reddy, K. Sambasiva Rao und G. Neeliah. „Microwave Assisted Synthesis of Indole Substituted Alkenes Using Knoevenagel Condensation Reaction and their Antibacterial Activity Study“. E-Journal of Chemistry 7, s1 (2010): S543—S551. http://dx.doi.org/10.1155/2010/243682.

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The reaction rate of Knoevenagel condensation can be dramatically enhanced by irradiating the reaction mixture containing an aldehyde, active methylene compound,L-proline and chlorobenzene with a commercial microwave oven. Twenty Knoevenagel condensation products were synthesized within 5-17 min in good yields. The new compounds were also screened for their antibacterial activity.

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VERMEULEN, PETE, VIRGINIA URRESTARAZÚ, STELLA HUERTAS, JORGE BALTAR und JUAN J. BRUM. „Organoleptic Qualities and Foot-and-Mouth Disease Virus Stability in Beef Patties Processed by Broiler/Continuous Belt Oven Cooking“. Journal of Food Protection 56, Nr. 3 (01.03.1993): 219–22. http://dx.doi.org/10.4315/0362-028x-56.3.219.

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Commercial processing methods routinely used for the cooking of ground beef patties in the United States were examined for their virucidal activity against foot-and-mouth disease virus. Thermal processing of the patties in the broiler followed by 20 min oven cooking with an exit temperature of 99.7°C inactivated more than 4.0 log10 PFU of foot-and-mouth disease virus. The electronically controlled process was not only virucidal but produced a consumer-acceptable product.

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Bowers, L. J., M. E. Dikeman, L. Murray und S. L. Stroda. „Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures“. Meat Science 92, Nr. 2 (Oktober 2012): 97–106. http://dx.doi.org/10.1016/j.meatsci.2012.04.019.

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Lee, Chi-Yuan, Shuo-Jen Lee, Chwan-Hsen Chen, Lung-Jieh Yang, Xin-Wen Wang, Jyun-Ting Lin, Po-Yeng Chao und Shan-Yu Chen. „Application of Monitoring Module Three-in-One Microsensor to Real-Time Microscopic Monitoring of Polarizer Sheet in Roll-to-Roll Process“. Processes 10, Nr. 5 (02.05.2022): 900. http://dx.doi.org/10.3390/pr10050900.

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The Roll-to-Roll (R2R) process refers to a high-efficiency, low-cost, continuous production method. The roll material used for processing is a flexible plastic or metal film. In many R2R processes, polarizing films are high-precision products with a high output value. In the production of conventional polarizers, product inspection will only be carried out after the production of the polarizing film is completed. The principal raw material of a polarizer sheet is a hydrophilic polymer, the properties of which may be influenced by water vapor, which degrades its quality. Whether or not the product is impacted can be ascertained by means of a quality inspection, but it must be performed after the process is finished. However, it is already too late when a defective product is detected: the production cost is increased, the schedule is influenced and the delivery date is delayed. The focus of this research was on environmental monitoring of the production drying process oven, but the commercial all-in-one sensors currently on the market cannot tolerate the temperature of the factory’s high-temperature oven. In particular, a commercial flow sensor is rarely suited to high-temperature applications. Some are expensive and cannot be widely distributed. Therefore, this study aimed to develop an integrated sensor to measure the internal environment of the drying process oven for the real-time monitoring of a polarizer sheet in the Roll-to-Roll (R2R) process. This study used micro-electro-mechanical systems (MEMS) technology to make a flexible three-in-one (temperature, humidity and flow) micro-sensor. We monitored the temperature, humidity and flow uniformity in a laboratory oven to simulate the environment of the actual factory oven, with the aim to provide data to confirm whether or not a polarizer sheet has dried. Our system can be monitored instantly by Arduino, or even Raspberry Pi 3, to realize the flexible micro-sensor layout and field verification, in order to optimize the R2R process and to enhance the yield and performance of the polarizer sheet process.

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Ito, M., K. Ushida, N. Nakao, N. Kikuchi, R. Nozaki, K. Asai und M. Washio. „Dechlorination of poly(vinyl chloride) by microwave irradiation I: A simple examination using a commercial microwave oven“. Polymer Degradation and Stability 91, Nr. 8 (August 2006): 1694–700. http://dx.doi.org/10.1016/j.polymdegradstab.2005.12.003.

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35

Bugryniec, Peter J., Jonathan N. Davidson und Solomon F. Brown. „Assessment of thermal runaway in commercial lithium iron phosphate cells due to overheating in an oven test“. Energy Procedia 151 (Oktober 2018): 74–78. http://dx.doi.org/10.1016/j.egypro.2018.09.030.

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An, Xijie, Ying Gao, Zizhen Dong, Qinglin Guo, Lili Li und Yancang Li. „Effects of Commercial Antioxidants on Aging Resistances of Asphalt Binders“. Advances in Materials Science and Engineering 2022 (11.08.2022): 1–16. http://dx.doi.org/10.1155/2022/7725148.

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Asphalt aging has a direct influence on the durability of asphalt mixture. In order to improve thermal oxidizing aging resistance of asphalt, the commercial antioxidants including Irganox 1010 and Irgafos 168 were selected to modify base asphalt and SBR asphalt. The basic properties of modified asphalt before and after the rolling thin film oven test (RTFOT) are evaluated by penetration, softening point, ductility, and viscosity. The Fourier transform infrared spectroscopy (FTIR) test was applied to determine the antiaging mechanism of modified and unmodified asphalt. According to the test result, Irganox 1010 not only reduces the aging degree of asphalt but also has little adverse effect on other properties. Irgafos 168 with a content of 1% improves the low temperature ductility of asphalt and improves the antiaging performance of asphalt significantly. After RTFOT, the content of oxygen-containing functional groups (carbonyl group and sulfoxide group) declines significantly in antioxidation modified asphalt, and Irganox 1010 and Irgafos 168 inhibit oxidizing reaction in the aging procedure. This study can provide a useful reference for improving the aging property of asphalt in highway construction.

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Sakai, Toshio, und Koji Uchizono. „Microwave fixation of large tissue“. Proceedings, annual meeting, Electron Microscopy Society of America 48, Nr. 3 (12.08.1990): 738–39. http://dx.doi.org/10.1017/s0424820100161254.

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Chemical fixation of large biological tissues in electron microscopy has a disadvantage that fixative doesn’t penetrate well into the deeper part of the tissue. My experience suggests that the poor penetration by chemical fixation can be improved by microwave fixation. Temperature raise caused by microwave irradiation is regulated by the cold bath on the floor of the oven. This paper shows that microwave fixation is readily practicable together with conventional fixation. Well-fixed section with an area as large as 1×5mm is observable and the details of morphological structures are preserved quite well in it.A commercial microwave oven (National Microwave Oven Model NEM-335,2.45GHz 500/180W) was used for the microwave fixation. Irradiation period was controlled by Omuron H5cN-AN. Young mouse kidney and brain were used. The tissue in a glass vial placed in the cold bath was immersed in the mixture of 2% paraformaldehyde and 0.5% glutaraldehyde in phosphate buffer (pH7.4),followed by microwave irradiation for 10 sec. twice.

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Babakhani, Bahareh, Saeed Ostad Movahed, Saghar Ghazy und Ali Ahmadpour. „A New Formulation for Polymeric Separator Gels for Potential use in Blood Serum Separator Tubes“. Progress in Rubber, Plastics and Recycling Technology 34, Nr. 1 (Februar 2018): 35–53. http://dx.doi.org/10.1177/147776061803400103.

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Blood serum separator tubes (SST) are used for collecting blood samples for performing clinical chemistry assays. Some SST's have separator gels inside the tube which enable them better separation of the blood serum from packed cells during centrifugation. The cost, weak performance and interaction with blood ingredients are the most concerns of the available commercial gels. A commercial and cheap silicone oil as a polymeric base of the gel was chosen and formulated without and with several fillers. Subsequently, the compounds were crosslinked through a free radical crosslinking mechanism using dicumyl peroxide (DCP). The crosslinking took place in both, an oven and as well as under microwave irradiation in normal and under pressure conditions. The FTIR spectrometer analysis showed that both chain ends of the used silicone oil were terminated with a vinyl group. It also revealed that blood serum separator gel can be produced from selected silicone oil type. Among of different curing apparatus, curing in an oven was preferred due to less curing time and electrical energy consumption. The curing in normal pressure showed better results when compared with curing under pressure. Increasing the filler and DCP with various amounts had positive effect on gel densities. Silica was the most efficient filler among of the studied fillers. The cured compound filled with 10 and 8 phr silica and DCP, respectively, was chosen as appropriate gel for SST due to suitable density and thixotropy. The selected gel was cured in oven under normal pressure for 30 minutes at 160°C.

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Ly, N. G., E. F. Denby und B. N. Hoschke. „A Quick Test for Measuring Fabric Dimensional Stability“. Textile Research Journal 58, Nr. 8 (August 1988): 463–68. http://dx.doi.org/10.1177/004051758805800806.

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A test that takes less than one hour as opposed to the conventional one day test is proposed for measuring the relaxation shrinkage and hygral expansion of fabrics. There is no need for a controlled environment, the only equipment required being a household microwave oven and a scaled ruler. The test's simplicity makes it suitable for use in a commercial environment, especially for quality control during fabric finishing and garment making.

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Park, Sin-Young, Gye-Woong Kim, Jin-Man Kim, Jong-Ho Koh, Juhui Choe und Hack-Youn Kim. „Comparative Analysis on the Quality Characteristics between Oven Cooking Type Pork Cutlet Added Probiotics and Commercial Pork Cutlet“. Current Topic in Lactic Acid Bacteria and Probiotics 5, Nr. 1 (Juni 2019): 20–26. http://dx.doi.org/10.35732/ctlabp.2019.5.1.20.

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Klinbun, Waraporn, und Phadungsak Rattanadecho. „Effects of power input and food aspect ratio on microwave thawing process of frozen food in commercial oven“. Journal of Microwave Power and Electromagnetic Energy 53, Nr. 4 (02.10.2019): 225–42. http://dx.doi.org/10.1080/08327823.2019.1677430.

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Bansod, Babankumar S., Ritula Thakur und ML Singla. „Evaluation of calibration of moisture meter for Indian wheat by microwave oven drying technique and commercial moisture meter“. Transactions of the Institute of Measurement and Control 34, Nr. 5 (12.09.2011): 539–45. http://dx.doi.org/10.1177/0142331211406592.

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Elhassan, Mohammed, Karin Wendin, Viktoria Olsson und Maud Langton. „Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts“. Foods 8, Nr. 3 (12.03.2019): 95. http://dx.doi.org/10.3390/foods8030095.

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In the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. Most previous reviews have dealt with insects as a group, making it difficult to evaluate each individual insect species as food because of the generalized data. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. For example, the protein content of mealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% of larval dry weight. Mealworms can be cooked by different methods, such as hot air drying, oven broiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling in particular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, and texture of mealworm products during storage have not been studied, but must be determined before mealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms, such as their packaging and storage, should be identified and considered with respect to the feasibility of using mealworms on a commercial scale.

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Hubbard, Benjamin R., Lindsay I. Putman, Stephen Techtmann und Joshua M. Pearce. „Open Source Vacuum Oven Design for Low-Temperature Drying: Performance Evaluation for Recycled PET and Biomass“. Journal of Manufacturing and Materials Processing 5, Nr. 2 (20.05.2021): 52. http://dx.doi.org/10.3390/jmmp5020052.

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Vacuum drying can dehydrate materials further than dry heat methods, while protecting sensitive materials from thermal degradation. Many industries have shifted to vacuum drying as cost- or time-saving measures. Small-scale vacuum drying, however, has been limited by the high costs of specialty scientific tools. To make vacuum drying more accessible, this study provides design and performance information for a small-scale open source vacuum oven, which can be fabricated from off-the-shelf and 3-D printed components. The oven is tested for drying speed and effectiveness on both waste plastic polyethylene terephthalate (PET) and a consortium of bacteria developed for bioprocessing of terephthalate wastes to assist in distributed recycling of PET for both additive manufacturing as well as potential food. Both materials can be damaged when exposed to high temperatures, making vacuum drying a desirable solution. The results showed that the open source vacuum oven was effective at drying both plastic and biomaterials, drying at a higher rate than a hot-air dryer for small samples or for low volumes of water. The system can be constructed for less than 20% of commercial vacuum dryer costs for several laboratory-scale applications, including dehydration of bio-organisms, drying plastic for distributed recycling and additive manufacturing, and chemical processing.

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Sarnat, Harvey B. „Vimentin Immunohistochemistry in Human Fetal Brain: Methods of Standard Incubation versus Thermal Intensification Achieve Different Objectives“. Pediatric and Developmental Pathology 1, Nr. 3 (Mai 1998): 222–29. http://dx.doi.org/10.1007/s100249900030.

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Vimentin is transiently expressed in many cells of neuroectodermal origin in the fetal central nervous system and may be demonstrated by immunohistochemistry in paraffin sections. Traditional methods incubate antibodies with tissue sections at room temperature, but boiling the incubating solution in a microwave oven enhances antigen retrieval and greatly intensifies immunoreactivity This study compares vimentin immunoreactivity using various dilutions of a commercial monoclonal antibody and various incubation conditions including room temperature, overnight at 4°C, and after heating to boiling either in a microwave oven or on a hot plate. Fifteen fetal brains and spinal cords were examined, ranging in age from 8 to 24 wk gestation. Normal brains of four term or near-term neonates and two with hypoxic/ischemic lesions were also studied. Hot plate and microwave heating were equivalent. No differences in immunoreactivity could be attributed to gestational age per se. Boiling for 10 min in a microwave oven at a dilution of 1:200 is recommended for the enhanced demonstration of fetal histological structures such as radial glial fibers, but it is not recommended for studies of maturational gradients of cellular vimentin that differ at each gestational age, as in fetal ependymal cells or during the conversion of radial glia to mature astrocytes. For semiquantitative developmental studies, vimentin incubation at room temperature or overnight in the refrigerator is recommended at a dilution of 1:25 or 1:50 to avoid misinterpretation of apparent excessive staining after thermal intensification. Recommendations of commercial suppliers focus on the identification of neoplastic cells and must be modified to demonstrate subtle developmental changes in fetal tissues.

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Sanders, T. H., A. M. Schubert und K. L. Bett. „Quality Characteristics of Red Testa Peanuts Associated With Tomato Spotted Wilt Virus Infected Plants1“. Peanut Science 21, Nr. 2 (01.07.1994): 81–83. http://dx.doi.org/10.3146/i0095-3679-21-2-2.

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Abstract Florunner peanuts with red, cracked testae commonly associated with tomato spotted wilt virus (TSWV) infected plants were examined for size, oil quality and flavor variation. Samples of visually normal and red testa peanuts (RTP) were collected randomly by electronic color sorting and hand-picking from three locations in Texas. Size distributions in the samples indicated higher percentages of RTP in smaller commercial sizes. Mean seed weight was lower for RTP except in the single largest screen size (9.5 mm). The oleic/linoleic acid ratio in oil from various commercial sizes was slightly but consistently higher in RTP and oven test stability of oil was correspondingly longer. Descriptive flavor analysis of roasted normal peanuts and RTP indicated no relevant flavor differences.

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Kyung, Jae Park, und Il Woo Dae. „Development of Infrared Ray Curing Technology at Continuous Coil Coating Line“. Materials Science Forum 654-656 (Juni 2010): 1819–22. http://dx.doi.org/10.4028/www.scientific.net/msf.654-656.1819.

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The No. 1 continuous coil coating line of Dongbu Steel produces 70,000 tons of commercial quality products annually, and the pre-coated metal (PCM) products are widely used for a home appliances or building materials. The lines are consisted of pre-treatment, painting, curing and tension levelling processes. The typical curing methods are injection of hot air, infrared rays, electron beam, or induction heated oven. Peak metal temperature (PMT) is the vital factor that determines the product quality. The curing oven of No. 1 continuous coil coating line revamped from injection of hot air to infrared rays type and operated from 2007. A PMT setup model was developed for control the strip temperature, and applied in site, and systemized. The operation results showed that the accuracy of the setup model achieved above 96% consistently.

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HARUYAMA, YOICHI, MANABU SAITO und KOJI YOSHIDA. „TRACE ELEMENT ANALYSIS IN FLOUR“. International Journal of PIXE 05, Nr. 02n03 (Januar 1995): 79–84. http://dx.doi.org/10.1142/s0129083595000113.

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Trace elements in five kinds of flour which were made in Japan. America and Canada, have been measured by means of in-air PIXE. Twelve kinds of trace elements were detected, such as Cl, K, Ca, Sc, Cr, Mn, Fe, Co, Ni, Cu, Zn and Br. The concentration of these elements varied depending on the place where they were made. In order to check the target preparation procedure, two types of sample preparation have been used, such as wet ashing by nitric acid in a microwave oven and making a paste by an internal standard solution. Comparisons of the results of both samples ensures that bromine was not lost during micro-wave oven heating. Analytic fitting of PIXE spectra by a personal computer and a commercial apllication software was successfully used.

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Yeh, Tung-Hsin, Jiin Yuh Jang, Yu Bin Chen und Der Her Wang. „Numerical Modeling and Design of an Inspection Device with Thermoelectric Coolers for the Coke Oven“. Key Engineering Materials 419-420 (Oktober 2009): 29–32. http://dx.doi.org/10.4028/www.scientific.net/kem.419-420.29.

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In order to inspect on wall condition inside the coke oven, an inspection device has been developed to protect a camera inside and sustains high temperature long enough so that it can be permanently-installed on the pusher ram beam. The temperature of the coking chamber during operation is about 1200 °C while the maximum tolerable temperature of a camera is less than 40 °C. The device has to function as a good thermal insulator with cooling element for the camera at the pusher head and for signal cables along the beam. In this paper, the necessary conditions of the inspective device were found out by building a three-dimensional numerical model of the device to simulate the temperature distribution inside the device with CFD commercial software.

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Musioł, Marta, Joanna Rydz, Wanda Sikorska, Piotr Rychter und Marek Kowalczuk. „A preliminary study of the degradation of selected commercial packaging materials in compost and aqueous environments“. Polish Journal of Chemical Technology 13, Nr. 1 (01.01.2011): 55–57. http://dx.doi.org/10.2478/v10026-011-0011-z.

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A preliminary study of the degradation of selected commercial packaging materials in compost and aqueous environmentsThe paper presents the results of the degradation of two commercial packaging materials CONS-PET and BioPlaneta in the compost and distilled water at 70°C. The materials containing polylactide (PLA), CONS-PET 13% and BioPlaneta 20%, aliphatic-aromatic copolyester terephthalic acid/adipic acid/1,4-butanediol (BTA) and commercial additives degraded under the industrial composting conditions (composting pile or container) and in distilled water at 70°C in the laboratory holding oven. Distilled water provided the conditions for the hydrolytic (abiotic) degradation of the materials. Weight loss, changes of molecular weight, dispersity monitored via the GPC technique and the macroscopic surface changes of the tested materials were monitored during the experiments. The investigated systems show similar trends of degradation, however on the last day of the incubation the decrease of the molecular weight was higher in water than under the industrial composting conditions. The results indicate that commercial packaging materials can be degraded both while composting ((bio)degradation) and during the incubation in distilled water at 70°C (abiotic hydrolysis).

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