Literatura académica sobre el tema "Mechanical separated meat"
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Artículos de revistas sobre el tema "Mechanical separated meat"
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ŁASZKIEWICZ, BEATA, PIOTR SZYMAŃSKI y DANUTA KOŁOŻYN-KRAJEWSKA. "Quality problems in mechanically separated meat". Medycyna Weterynaryjna 75, n.º 01 (2019): 6157–2019. http://dx.doi.org/10.21521/mw.6157.
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Mechanically separated meat (MSM) is obtained from bones or fragments with naturally adherent soft tissue by mechanical separation of soft tissue residues from bones remaining after cutting and punching poultry, pork and beef carcasses. Mechanically separated meat is a raw material commonly used in processing in Poland and other countries. The dominant species in the production of mechanically separated meat in Europe is poultry, mainly because of the increase in the consumption of boneless meat and its products. Mechanically separated meat is characterized by poorer technological and physicochemical properties and lower durability compared to poultry meat cut by hand. The high microbiological contamination of raw material limits its further use. The microbiological quality of mechanically separated meat has a significant impact on the microbiological stability and health safety of products manufactured from it. In industrial practice, mechanically separated meat is preserved by freezing or curing. In view of problems with the microbiological quality of mechanically separated meat, it seems advisable to search for new methods of preserving MSM and to improve the existing ones
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Trindade, Marco Antonio, Pedro Eduardo de Felício y Carmen Josefina Contreras Castillo. "Mechanically separated meat of broiler breeder and white layer spent hens". Scientia Agricola 61, n.º 2 (abril de 2004): 234–39. http://dx.doi.org/10.1590/s0103-90162004000200018.
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There are aproximately 90 millions of hens housed in Brazil, that concluding their production cycle, become available for slaughter. The poultry industry has economical interest in the use of spent hen meat through adequate processes. This review evaluates the quality of mechanically separated spent hen meat by chemical and functional characteristics, such as proximate composition, colagen, cholesterol, bones, calcium and iron contents, fatty acid profile, pH and emulsifying capacity, and as raw material for sausage production. The mechanical separation of meat migth be a good alternative use for spent hen carcasses.
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Marcon, Diego Francisco, Regiane Boaretto Crecencio, Tanize Angonesi De Castro, Leidiane Josi Budel, Francisco Javier Ramirez-Fernandez y Karina Ramirez Starikoff. "Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening". Brazilian Journal of Veterinary Research and Animal Science 55, n.º 3 (24 de octubre de 2018): e142527. http://dx.doi.org/10.11606/issn.1678-4456.bjvras.2018.142527.
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The present investigation evaluated the quality of turkey meat produced in two production systems, according to the following parameters: water loss in cooking, drip water loss, texture (shear strength), pH, color, humidity, protein, ashes and lipids. A total of 200 turkey breast samples of 500 g, separated by a batch of 20 samples, from ten aviaries from Santa Catarina, Brazil, were used: five from breeding with a traditional ventilation system and five with a mechanical ventilation system. Samples were obtained after slaughter and frozen at -15°C for 30 days. The results were submitted to variance analysis and the Tukey test. Significant differences were found only in the analysis of drip water loss. The birds of the traditional ventilation system presented 14.26% loss of water drip, while those of the ventilation exhaust system presented a loss of 19.21%. There were no differences in the chemical composition of poultry meat in relation to the production systems.
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Abdollahi, Mehdi, Haizhou Wu y Ingrid Undeland. "Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones". Foods 10, n.º 5 (27 de abril de 2021): 950. http://dx.doi.org/10.3390/foods10050950.
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Impacts of processing technology (mechanical separation and pH-shift processing) on protein recovery from salmon, herring and cod backbones and the content of macro- and micronutrients in the recovered protein enriched products were investigated. Mechanical separation led to higher protein recovery compared with the pH-shift process and using both techniques, recovery ranked the species as herring > salmon > cod. However, the pH-shift process up-concentrated protein from herring and salmon backbones more efficiently than mechanical separation by removing more fat and ash. This consequently reduced n-3 PUFA and vitamin D content in their protein isolates compared with the backbones and mechanically separated meat (MSM). Cod protein isolate, however, contained higher levels of these nutrients compared with MSM. Mechanical separation concentrated vitamins E and C in salmon MSM but not for cod and herring. Opposite, pH-shift processing reduced levels of these two vitamins for cod and herring backbones, while vitamins D and C were reduced for salmon. For minerals, selenium, calcium, magnesium, and potassium were lower in protein isolates than MSM, while copper, zinc, iron and manganese were similar or higher. Overall, there is a major potential for upcycling of fish backbones to food ingredients, but processing technology should be carefully balanced against the desired nutrient profile and final application area.
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Signor, Flávia Renata Potrich, Gislaine Silveira Simões, Priscila Ferri Coldebella, Arcangelo Augusto Signor y Wilson Rogério Boscolo. "Effect of the addition of pregelatinized starch and dextrin in the formulation of tilapia mechanically separated meat patties". Boletim do Instituto de Pesca 45, n.º 4 (27 de septiembre de 2019): e512. http://dx.doi.org/10.20950/1678-2305.2019.45.4.512.
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Jovanovic, Jelena, Branka Borovic, Branko Velebit, Brankica Lakicevic, Tatjana Baltic, Radmila Mitrovic y Milan Milijasevic. "Microbiological status of mechanically separated poultry meat". Tehnologija mesa 54, n.º 2 (2013): 117–22. http://dx.doi.org/10.5937/tehmesa1302117j.
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Pospiech, Matej, Tomas Zikmund, Zdeňka Javůrková, Jozef Kaiser y Bohuslava Tremlová. "An Innovative Detection of Mechanically Separated Meat in Meat Products". Food Analytical Methods 12, n.º 3 (10 de noviembre de 2018): 652–57. http://dx.doi.org/10.1007/s12161-018-1394-8.
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Magalhães, Amanda Oliveira, Eliane Teixeira Mársico, Manoel Soares Soares Júnior y Maria Lúcia Guerra Monteiro. "Evaluation of the technological quality of snacks extruded from broken grains of rice and mechanically separated tilapia meat flour". Boletim do Instituto de Pesca 45, n.º 2 (4 de abril de 2019): e.429. http://dx.doi.org/10.20950/1678-2305.2019.45.2.429.
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Tasić, A., J. Kureljušić, K. Nešić, N. Rokvić, M. Vićentijević, M. Radović y B. Pisinov. "Determination of calcium content in mechanically separated meat". IOP Conference Series: Earth and Environmental Science 85 (septiembre de 2017): 012056. http://dx.doi.org/10.1088/1755-1315/85/1/012056.
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Dalipi, R., R. Berneri, M. Curatolo, L. Borgese, L. E. Depero y E. Sangiorgi. "Total reflection X-ray fluorescence used to distinguish mechanically separated from non-mechanically separated meat". Spectrochimica Acta Part B: Atomic Spectroscopy 148 (octubre de 2018): 16–22. http://dx.doi.org/10.1016/j.sab.2018.06.002.
Texto completoTesis sobre el tema "Mechanical separated meat"
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Moura, Luciane Ferreira de. "USO DE RESÍDUOS DA FILETAGEM DE JUNDIÁ (Rhamdia quelen) E ÁCIDO FÍTICO PARA ELABORAÇÃO E CONSERVAÇÃO DE EMBUTIDO CÁRNEO". Universidade Federal de Santa Maria, 2012. http://repositorio.ufsm.br/handle/1/5714.
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Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorThe industrial processing of fish fillets generates large amount of waste that can cause serious environmental problems due to improper disposal. However, after filleting, muscles of good quality are found in the carcass, which can be used for human consumption. An alternative is the production of mechanically separated meat (MSM) or mincend fish for use in the processing ham-like products. In this context, in order to facilitate the use of co-products from fish industry, and increase the nutritional value of processed products, a ham-like product was prepared with different levels of mincend catfish (Rhamdia quelen). However, as the MSM of fish is highly perishable, it was first studied the antioxidant activit of different concentrations of phytic acid on fish mincend and fillets. Concentrations of 0,025% and 0,05% of phytic acid were tested, comparing them to the effect of 0,05% sodium erythorbate. Results demonstrate better antioxidant potential of phytic acid in a concentration of 0,05%. Having defined this concentration, hams were prepared with levels of 25, 50 and 75% minced catfish treated with 0,05% phytic acid in order to evaluate the effect of adding different amounts of mincend fish treated with natural antioxidant attributes on chemical composition, color and instrumental texture as well as sensory characteristics in ham-like products, was elaborated based hams with levels 25, 50 and 75% mincend catfish treated with 0,05% phytic acid. Adding minced fish in different concentrations to hams preparation influenced on the centesimal composition of each formulation. Moisture content was significantly affected. The 25% minced fish formulation was the only one which did not differ from the control. Moisture decreased as minced fish content increased. Regarding ash, the formulation containing 50% minced fish was the only one which showed significant difference while the control did not differ from the ones containing minced fish. Protein levels did not differ significantly among formulations. With exception of the formulation with 50% mincend of red color intensity decreased with increasing content of mincend. The lightness was not significantly different at the end of the period in all formulations and yellow color after sixty days, the formulations with the addition of mincend had higher intensity as the content. Texture analysis showed significant difference among formulations only for the variable thoughness, showing that by increasing the amount of minced fish content, the product becomes less tough. Sensory analysis did not show significant difference for variables of color and appearance. As to color, the increase of minced fish content decreased preference. The most accepted flavor was the control formulation. All formulations showed significant difference in texture. For a purchase attitude, the best values were attributed to the control formulation. Prices decreased according to the increase of minced fish content. The final product oxidation and pH were assessed for sixty days and showed that the use of phytic acid in ham-like cooked products is more efficient than sodium erythorbate. Based on these results, it is concluded that producing ham by replacing part of pork meat with minced fish containing phytic acid is viable because it presents characteristics for human consumption.
O processamento industrial de filés de pescados gera grande quantidade de resíduos que pode causar sérios problemas ambientais pelo descarte inadequado. Entretanto, na carcaça, após a filetagem, encontram-se músculos de boa qualidade que podem ser utilizados para a alimentação humana. Uma alternativa é a fabricação de carne mecanicamente separada (CMS) ou polpa de pescado para uso no processamento de produtos, como por exemplo, os embutidos. Neste contexto, a fim de viabilizar o aproveitamento de co-produtos da indústria de pescados, e aumentar o valor nutricional de produtos processado, elaborou-se embutido cárneo com diferente teores de polpa de jundiá (Rhamdia quelen). Contudo, visto que a CMS de pescado é altamente deteriorável, estudou-se primeiro a ação antioxidante de diferentes concentrações de ácido fítico sobre filés e polpa do pescado. Foram testadas concentrações de 0,025% e 0,05% de ácido fítico, comparando-as ao efeito do eritorbato de sódio 0,05%. Os resultados demonstram melhor potencial antioxidante do ácido fítico na concentração de 0,05%. Definida essa concentração, com o objetivo de avaliar o efeito da adição de diferentes teores de polpa de pescado tratada com antioxidante natural sobre atributos de composição química, cor e textura instrumental e características sensoriais em embutidos, elaborou-se apresuntados com teores 25, 50, e 75% de polpa de jundiá tratada com ácido fítico 0,05%. A adição de polpa de pescado em diferentes proporções as formulações dos apresuntados exerceu influência sobre a composição centesimal de cada uma. A umidade foi afetada significativamente, apenas a formulação com 25% de polpa não diferiu da controle. Quanto maior o teor de polpa, menor a umidade. Quanto as cinzas, entre as formulações com adição de polpa, apenas a com 50% apresentou diferença significativa e a controle não diferiu das que contém polpa. O teor de proteína não apresentou diferença significativa entre as formulações. Com exceção da formulação com 50% de polpa a intensidade de cor vermelha diminuiu a conforme o aumento do teor de polpa. A luminosidade não apresentou diferença significativa ao final do período em todas as formulações e na cor amarela, após sessenta dias, as formulações com adição de polpa apresentaram maior intensidade conforme o teor. A análise de textura apresentou diferença significativa entre as formulações apenas para a variável dureza, demonstrando que o aumento do teor de polpa torna o produto menos duro. A análise sensorial não demonstrou diferença significativa para as variáveis de aparência e cor. Quanto ao odor, a preferência diminuiu com o aumento de polpa. O sabor mais aceito foi o da formulação controle. Na textura todas as formulações apresentaram diferença significativa. Para atitude de compra, os melhores valores foram atribuídos a formulação controle, com decréscimo conforme o aumento do teor de polpa. A oxidação e o pH do produto acabado foram avaliados ao longo do período de sessenta dias e demonstraram que a utilização do ácido fítico em embutidos cárneos curados cozidos tipo apresuntado é mais eficaz que o eritorbato de sódio. A partir destes resultados pode-se concluir que a fabricação de apresuntado com substituição de parte da carne suína por polpa de pescado adicionada de ácido fítico é viável por apresentar características aceitáveis ao consumo.
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Yotsuyanagi, Suzana Eri. "Impactos tecnológicos, sensoriais e microbiológicos da redução do teor de sódio em salsicha". Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-15092014-145223/.
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Os consumidores estão cada vez mais conscientes e informados sobre a relação entre ingestão de sódio e o desenvolvimento da hipertensão. Desta forma, a indústria de alimentos vem desenvolvendo numerosos produtos com baixo teor de sódio para atender às necessidades deste novo perfil de consumidores. O presente projeto estudou os impactos tecnológicos, sensoriais e microbiológicos em salsichas com teor reduzido de sódio, adicionadas de fosfato e cloreto de potássio. Foram realizadas avaliações em duas matrizes cárneas: a) com carne bovina e suína e b) de carne mecanicamente separada (CMS) de frango. Na primeira etapa foram estudadas emulsões, na qual a otimização do processo utilizou como técnica o planejamento fatorial com delineamento composto central rotacional - DCCR, baseado na Metodologia de Superfície de Resposta, sendo as variáveis independentes: fosfato, cloreto de sódio e cloreto de potássio. Esta etapa foi realizada em sistema modelo obtendo as massas em mini cutter com todos os ingredientes previstos para obtenção de salsicha, variando os teores de fosfato, sal (NaCl) e cloreto de potássio (KCl). Na segunda etapa os melhores níveis de fosfato e KCl foram fixados e o cloreto de sódio continuou sendo avaliado em 3 níveis (1,00%, 1,30% e 1,75%), os tratamentos foram processados em planta piloto e realizados as análises físico-químicas, tecnológicas, microbiológicas e sensoriais. Os tratamentos foram monitorados ao longo de 56 dias nos produtos embalados à vácuo e estocados à 5 ± 2ºC em cinco períodos (1, 14, 28, 42 e 56 dias). Na emulsão de carne os melhores níveis de KCl e fosfato foram 0,85% e 0,25% respectivamente e na salsicha os tratamentos com 1,30 e 1,75% de NaCl apresentaram melhor desempenho na maioria das análises, principalmente na análise sensorial com consumidor. Já na emulsão de CMS os melhores níveis de KCl e fosfato foram 0,46% e 0,40%, respectivamente e na salsicha de CMS os tratamentos com 1,3% e 1,75% de NaCl apresentaram os melhores resultados principalmente na análise sensorial com consumidor. A redução da adição de 1,75% de NaCl para 1,3%, representa uma redução de cloreto de sódio de aproximadamente 25% e é viável do ponto de vista tecnológico, microbiológico e sensorial.Consumers are increasingly aware and informed about the relationship between sodium intake and the development of hypertension with subsequent coronary problems. Thus, the food industry has developed numerous products with low sodium content to meet the needs of this new consumer profile. This project studied the technological, sensory, and microbiological impacts on low sodium sausages, with phosphate and potassium chloride added. Evaluations were performed in two meat matrices: a) beef and pork b) mechanically recovered poultry meat (MRPM). In the first stage, emulsions were studied, in which the optimization process used the technique of factorial design with a central composite design, based on Response Surface Methodology, and the independent variables were phosphate, sodium chloride and potassium chloride. This stage was performed in a model system obtaining the mass in a mini cutter with all the ingredients to obtain sausage with varying levels of phosphate, salt (NaCl) and potassium chloride (KCl). In the second stage, the best levels of phosphate and KCl were fixed and sodium chloride remained rated at three contents (1.00 %, 1.30 %, and 1.75 %). The treatments were processed in a pilot plant and the physical/chemical, technological, microbiological, and sensorial analyses were performed. The treatments were monitored over 56 days in vacuum packaged products and stored at 5 ± 2°C in five periods (1, 14, 28, 42, and 56 days). In meat emulsion, the best contents of KCl and phosphate were 0.85% and 0.25%, respectively. In sausage, the treatments with 1.30 and 1.75% NaCl showed the best performance in most analyses, mainly in the sensory analysis. In emulsion of mechanically recovered poultry meat, the best contents of KCl and phosphate were 0.46 % and 0.40 %, respectively, and sausage MRPM treatments with 1.3% and 1.75% NaCl showed the best results mainly in the sensory analysis. The reduction of 1.75% to 1.3% of NaCl represents a reduction of about 25% of sodium chloride and is viable in terms of technological, microbiological, and sensorial aspects.
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Čížková, Silvie. "Drůbeží strojně oddělené maso vyrobené různými způsoby: Stanovení bílkovin, tuku a kostních úlomků". Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2011. http://www.nusl.cz/ntk/nusl-216794.
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The diploma thesis is focused on mechanically separated chicken meat (MSM), which was produced on the machine Baader 601 (soft way of separation) and Lima D (hard way of separation). The history, production, composition and legislation relating to the MSM have been described in the theoretical part. The experiments involving the results of the determination of total solids, total fat, total protein, muscle protein and collagen have been introduced in the experimental part. Bone fragments have been determined by weight and visually after alkaline hydrolysis of samples at elevated, respectively atmospheric pressure. Results have been evaluated with regard to the feedstock and the method of mechanical separation. Values have been compared with data published in the scientific literature and legislative requirements. Data from the experiment confirm high variability and thus different food quality of MSMs, depending on the sort of feedstock used in the production of MSM and the separation method.
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Almeida, Márcio Aurélio de. "Transglutaminase e albumina de ovo em reestruturados cozidos congelados de frango". Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-11022011-093514/.
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A importância de toda a cadeia produtiva de aves no Brasil é fortemente impulsionada pela produção, exportação de carne de frango e pelo seu consumo per capita, que em 2009 foi de 11 milhões de toneladas, 3.3 milhões de toneladas e 40,1 Kg/hab/ano respectivamente. Porém a exportação de cortes e a preferência dos consumidores por cortes de frangos e filés ao invés dos frangos inteiros despertaram a necessidade de encontrar meios para o aproveitamento de dorsos, pescoços e ossos resultantes da desossa. A produção de carne mecanicamente separada com essas partes tornou-se ao longo dos anos uma alternativa viável, produzindo uma matéria-prima de baixo custo. O desenvolvimento de um produto reestruturado cozido congelado com carne de ave, com a utilização de pedaços desossados de peito e sobrecoxa, adicionados de carne mecanicamente separada do dorso da carcaça das aves tornou-se interessante para a indústria e consumidor. Porém as características desejadas pelo consumidor deste tipo de produto são consistência, força de adesão e suculência, ou seja, características de um filé de frango íntegro. Para conseguir essas características desejadas objetivou-se utilizar ingredientes não cárneos como a transglutaminase e albumina de ovo em pó, sendo esses ingredientes adicionais somados a adição de carne mecanicamente separada o estudo deste projeto. Para determinar a qualidade do produto foi realizada análise microbiológica no produto cru e após o cozimento e posteriormente para avaliar sua qualidade durante o armazenamento e sua vida útil a -18°C, foram realizadas análises como pH, cor instrumental, valor de TBARS e análise sensorial, sendo esta última para determinar aceitação do produto por consumidores.The importance poultry production chain in Brazil is strongly stimulated by meat poultry exportation 11 million of tons, 3,3 million of tons and by per capita consumption 40,1 kg/hab/year. Although the preference of exportation cuts and the consumer preference by cuts instead of whole chicken so theres a search for the use of backs, necks, and bones from the boning. The mechanically separated meat production with that parts over the years one viable alternative, resulting in low cost raw material. Then the develop of restructured product frozen and cooked with poultry meat, the utilization of boning meat from chest and thighs , added to most from back bones is extremity interesting for industry and consumers. But the features desired by consumers for this product are the cohesiveness, richness and strength of accession, that means whole chicken characteristics. To achieve these desired features aimed to use non meat ingredients as transglutaminase and egg albumin powder were used, and these non meat ingredients added to the minced meat in the objective of this project. To determine the quality of the product, microbiological analyses in the raw product and after cooking were performed, and later, to evaluate its quality during storage and service life at -18°C, analyses such as pH, instrumental color, TBARS values and analysis sensory were performed, the latter being performed to determine the acceptance of the product by consumers.
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Oliveira, Mari Silvia Rodrigues de. "OBTENÇÃO DE HIDROLISADO PROTEICO DE CARNE MECANICAMENTE SEPARADA (CMS) E CARCAÇAS MANUALMENTE DESOSSADAS (CMD) DE FRANGO POR HIDRÓLISE ENZIMÁTICA". Universidade Federal de Santa Maria, 2012. http://repositorio.ufsm.br/handle/1/3394.
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The production and use of protein hydrolysates, derived from animal and vegetable sources in specific formulations is an area of growing interest. Protein hydrolysates can be obtained mainly by three methods: alkaline hydrolysis, enzymatic hydrolysis and acid hydrolysis. However, enzymatic hydrolysis shows to be more beneficial, and with this purpose various enzymes from different sources are used in order to obtain protein rich hydrolysates. Three proteolytic enzymes called Papaína®, Flavourzyme® and Protamex® were used for hydrolysis of mechanically separated meat MSM and manually deboned chicken carcass MDC. The hydrolysis occurred in a thermostatic bath with controlled temperature, time and pH, specific to each of the three enzymes used. Proximal composition of raw materials and lyophilized hydrolysates obtained was performed. Also were performed control analysis of hydrolysis such as degree of hydrolysis, protein, total solids, ash and characterization of amino acid hydrolysates. The results were evaluated by analysis of variance and Tukey test. Protein hydrolysates obtained from MSM and MDC had high protein content characterizing them as a promising raw material in the formulation of special diets. The highest degree of hydrolysis with MCS was obtained with Papaína, and the most efficient MDC enzyme in the enzymatic hydrolysis was Papaína, followed by Protamex and Flavourzyme. The hydrolysates obtained from the MCS with Papaína obtained higher protein and soluble solids content and lower ash content when compared to other hydrolysates with Protamex and Flavourzyme. For the raw MDC, the highest levels of proteins were found in the hydrolyzate obtained with Papaína, soluble solids did not vary between Papaína and Protamex, but the enzyme Flavourzyme presented a smaller percentage of soluble solids (p <0.05) than the other two enzymes. The highest concentration of ash from the hydrolysates obtained from MDC with Protamex and Flavourzyme (6.75% to 7.97%) is the result of pH adjustment during hydrolysis. The amino acid composition of the hydrolysates demonstrates that both CMS and CMD derived from Papain obtained a composition closer to what is recommended by the control authorities. The functional properties of the hydrolysates are highly dependent on the degree of hydrolysis. The protein solubility increased with higher degree of hydrolysis and the hydrolyzate with highest solubility was MCS obtained from Papaína. The higher water retention capacity was presented by the enzyme hydrolyzate obtained with Flavourzyme on MSM and this property is inversely proportional to the degree of hydrolysis, such as the ability to retain oil which was higher with Flavourzyme on both raw materials. The emulsifying capacity was also higher with Flavourzyme on MSM, since this property also depends on the degree of hydrolysis. Therefore, based on the results, enzymatic hydrolysis becomes a useful tool for processing meat based raw materials.A produção e a utilização de hidrolisados proteicos, oriundos de fontes animais e vegetais, em formulações específicas é uma área de crescente interesse. Os hidrolisados proteicos podem ser obtidos basicamente por três métodos, hidrólise alcalina, hidrólise enzimática e a hidrólise ácida. Porém, a hidrólise enzimática apresenta-se mais benéfica, e com este intuito várias enzimas das mais diferentes fontes são utilizadas, com a finalidade de obter hidrolisados proteicos, ricos em proteínas. Neste estudo foram utilizadas três enzimas proteolíticas denominadas de Papaína®, Flavourzyme® e Protamex® para a hidrólise de carne mecanicamente separada (CMS) e carcaça manualmente desossada (CMD) de frango. A hidrólise ocorreu em banho termostatizado com temperatura, tempo e pH controlados e específicos para cada uma das três enzimas utilizadas. Foi determinada a composição proximal das matérias-primas e dos hidrolisados liofilizados obtidos, também foram realizadas análises de controle da hidrólise como grau de hidrólise, teores de proteínas, sólidos totais, cinzas e caracterização de aminoácidos dos hidrolisados. Os resultados foram avaliados por análise de variância e teste de médias de Tukey. Os hidrolisados proteicos obtidos da CMS e da CMD de frango apresentaram alto conteúdo proteico caracterizando-se como uma matéria-prima promissora na formulação de dietas especiais. O maior grau de hidrólise com a CMS foi obtido com a Papaína, e para a CMD a enzima mais eficiente na hidrólise enzimática foi a Protamex seguida da Papaína e da Flavourzyme. Os hidrolisados obtidos a partir da CMS com a Papaína obtiveram maior teor proteico, de sólidos solúveis e menor teor de cinzas quando comparados com outros hidrolisados obtidos com a Flavourzyme e a Protamex. Para a matéria prima CMD, os maiores teores de proteínas foram encontrados no hidrolisado obtido com a Papaína, os sólidos solúveis não variaram entre a Papaína e Protamex, porém a enzima Flavourzyme apresentou um percentual de sólidos solúveis menores (p<0,05) que as outras duas enzimas. A maior concentração de cinzas dos hidrolisados provenientes da CMD obtidos com a Flavourzyme e com a Protamex (6,75% a 7,97%) é decorrente do ajustamento do pH durante a hidrólise. A composição de aminoácidos demonstra que os hidrolisados oriundos tanto da CMS como da CMD obtidos da Papaína possuem uma composição mais próxima da recomendada pelos órgãos de controle. As propriedades funcionais dos hidrolisados são altamente dependentes do grau de hidrólise. A solubilidade proteica aumentou com o aumento do grau de hidrólise e o hidrolisado que apresentou maior solubilidade foi com a CMS e com a papaína como enzima. A maior capacidade de retenção de água foi apresentada pelo hidrolisado obtido com a enzima Flavourzyme na CMS, e esta propriedade é inversamente proporcional ao grau de hidrólise. Da mesma forma a capacidade de retenção de óleo foi maior para a Flavourzyme, nas duas matérias-primas utilizadas. A capacidade emulsificante também foi maior para a Flavourzyme na CMS, já que esta propriedade também depende do grau de hidrólise. Assim, com base nos resultados obtidos conclui-se que a hidrólise enzimática torna-se uma ferramenta bastante útil na transformação das matérias-primas cárneas.
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Neiva, Cristiane Rodrigues Pinheiro. "Obtenção e caracterização de Minced Fish de sardinha e sua estabilidade durante a estocagem sob congelamento". Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25112015-170407/.
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É muito elevado o potencial de utilização do pescado na forma de minced fish - MF, servindo de matéria-prima para outros produtos. O MF de sardinha foi avaliado quanto ao rendimento, ao efeito da lavagem sobre a melhoria da cor, à caracterização química e quanto à estabilidade química e sensorial durante estocagem sob congelamento de -17 a -18°C. O rendimento do MF de sardinha lavado com água foi de 55% em relação ao peixe inteiro e próximo do rendimento teórico da parte comestível. A lavagem do MF com água ou água + bicarbonato de sódio proporcionou a obtenção de um produto com cor vantajosamente mais clara e apreciável. Com relação à composição química básica o MF de sardinha lavado com água apresentou maior hidratação e menor teor de cinzas em relação ao controle e semelhantes quantidades de proteína e lípides. Comparado ao controle, o MF de sardinha lavado com água, não apresentou diferença quanto ao perfil de ácidos graxos e pH, o que não ocorreu com o nitrogênio das bases voláteis - N-BVT, que diminuiu, e às substâncias reativas ao ácido tiobarbitúrico - TBARS, que aumentaram. O MF de sardinha lavado com água, contendo ou não antioxidantes artificialmente adicionados, apresentou estabilidade química e sensorial quando mantido sob congelamento, com base nos parâmetros pH, N-BVT, TBARS, odor a ranço e cor, em até 26 semanas de estocagem. Os resultados do presente trabalho são favoráveis à possibilidade de obtenção de MF de sardinha lavado com água e seu emprego como matéria-prima para outros produtos pesqueiros.The potentiality of fish\'s utilization as minced fish - MF is very high, actually turning into a raw material to other products. The sardine\'s MF was evaluated according to its yield, the washing effect improving the color, its chemical characteristic and chemical and sensorial stability, during frozen storage under -17,-18°C. The yield of sardine\'s MF washed in with water, was 55% related to the whole fish and close to the theoretic yield of eatable portion. The MF\'s washing in water or in water plus sodium bicarbonate provide a product with clearer and more desirable color. Related to the chemical basic composition, sardine\'s MF washed in water, presented better hydration and lower ashes contents than its control, and similar quantity of protein and lipids. Compared to the control, the sardine\'s MF washed in water, had not presented any difference related to the fatty acids profile and pH, that had not happened with the nitrogen of volatile bases - N-BVT, which had been decreased, and the thiobarbituric acid reactant substances - TBARS, that had been increased. The sardine\'s MF washed in water, containing or not added antioxidants, was chemical and sensorial stable when maintained frozen, based on parameters as pH, N-BVT, TBARS, rancidity odor, and color, stored for 26 weeks. The results of this work are propitious to the possibility of achieving sardine\'s MF washed in water, and your utilization as a raw material to others seafoods.
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Husein, Yara. "Application of the Mechanical Separation Process in Different Fish Species for the Development of a New Product Based on Fish". Doctoral thesis, 2018. http://hdl.handle.net/2158/1152714.
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This PhD thesis is based on three main trials. The overall aim was to investigate the feasibility of using discard fish by adopting mechanical separation process to different fish species for creating new fish products (fish burgers). Different formulae of fish burgers were evaluated physically, chemically, nutritionally, and sensorily.
The first research was conducted in order to investigate the impact of exploiting fish waste by mechanical separation process (MS) in order to produce ready-to-eat/cook foods based on fish. The aim was to evaluate the effect of MS process on physical and chemical characteristics, and on the nutritional value of the three farmed species: the European sea bass (Dicentrarchus labrax), gilthead sea bream (Sparus aurata), and rainbow trout (Oncorhynchus mykiss). Specifically, mechanically separated meat (MSM) burgers were compared with manual minced-burgers and whole fillets by evaluating yield, colour, pH, dienes, proximate composition, fatty acid profiles, and mineral composition. Results revealed that rainbow trout showed the highest yield for both manually and mechanically separated meat (53 and 50 g/100 g, respectively). The yield of MS process of sea bass and sea bream was higher than the manual operation yield (42 and 45 g/100 g, respectively against 39 and 40 g/100 g). The proximate composition, pH, colour, and mineral compositions are differently affected by MS process in the different fish species. However, MS slightly increased water content in sea bream and trout (71.12, and 70.65 g/100 g, respectively against 68.05, and 68.11 g/100 g of fillets) and decreased minerals, especially in trout, which showed loss of Ca, Mg, Na, and P. Interestingly, the fatty acid profiles of whole fillet, MS burger, and minced burger did not change. In conclusion, the MS process enabled manufacturing products with good characteristics in terms of yield and maintained nutritional value.
In the second research, non-directly marketable specimens of European sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhynchus mykiss) were used in order to produce healthy clean label products, and to examine the instrumental, chemical and sensory properties of raw and cooked fish burger recipes obtained from MSM characterized by differences in the recipe composition. Consumer attention towards healthy and more natural foods and producer attempts to reduce food loss have become more popular nowadays. For this reason, shear stress, proximate composition, fatty acid composition, and sensory characteristics of four formulations of fish burgers were examined. The four formulae differed in the ratios of European sea bass to rainbow trout (50:50 and 30:70) and the ratios of fish to potato flakes (dry matter ratio, DMR: 2.5:1 and 1.5:1). Results showed that the sensory attributes were affected mostly by the potato content of fish burger, whereas the effect of sea bass to trout ratio was negligible. The recipes with higher DMR were related to sandy, crusty, and dry
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features, salty taste and the flavour of raw fish, while the lower DMR recipes were distinguished by soft texture, and a starchy flavour and a flavour of fish cooked in the oven. Moreover, shear stress was unaffected by the different ratios of fish or potato flakes in raw and cooked burgers. However, raw burgers with lower DMR had higher moisture and ash, and lower protein content, while cooked burgers with lower DMR had higher moisture and lower protein content. Interestingly, the fatty acid profiles of the four cooked burger recipes were not significantly different, and a quantity of 100 g of burger provided more than the recommended daily intake of the essential fatty acids. In brief, development of ready-to-cook products based on under-utilized fish through four clean label recipes of high nutritional value and good sensory attributes was attained, irrespective of prevalence of rainbow trout over the more expensive sea bass, or using higher ratio of potato flakes.
In the third study instead, two mechanically separated meat from two fish species, the European sea bass (Dicentrarchus labrax), and rainbow trout (Oncorhynchus mykiss), were used for obtaining fish burgers submitted to a frozen storage. Recently ready-to-cook fish products, which are generally marketed as frozen and need some culinary preparation, stimulated the fish consumption. Therefore, the target of this research was to study the effect of two recipes, distinguished by the ratios of European sea bass to rainbow trout (50:50 and 30:70), and storage duration at sub-zero temperatures for obtaining convenient, easy-to-prepare, and good quality products. Particularly, the physical, chemical, and nutritional properties of raw and cooked fish burger of different formulations were assessed during storage. Results revealed that raw recipes with more trout have higher moisture, shear stress, yellowness, and intense colour. Conversely, they have lower values of primary (conjugated dienes) and secondary (TBARS) oxidation products. On the other hand, cooked recipes with more trout have more moisture, but lower protein content, and higher water holding capacity, yellowness, and intense colour. Furthermore, storage was found to significantly affect the shear stress, water-holding capacity and colour in raw and cooked fish burgers, causing their values to decline at the end of the storage. Excitingly, the nutritional value of raw and cooked fish burgers was decent and was not altered by the different formulae and storage durations. The highest oxidative stability was obtained in fish burger containing a high proportion of rainbow trout, which could be a matter of importance for the seafood industry because to the lower economical value of this species than sea bass.
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Hrynets, Yuliya. "Protein isolation from mechanically separated turkey meat (MSTM)". Master's thesis, 2010. http://hdl.handle.net/10048/1580.
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Mechanically separated turkey meat (MSTM) is one of the cheapest sources of protein; however its use for production of further-processed poultry products is limited due to undesirable composition. pH-shifting extraction was applied to overcome the problems associated with MSTM. In the first study the effect of acid pH-shifting extraction with the aid of citric acid and calcium ions on lipids and heme pigments removal from MSTM was investigated. The maximum removal of total, neutral and polar lipids was achieved with addition of 4, 6 and 2 mmol/L of citric acid, respectively. Addition of 6 or 8 mmol/L of citric acid was the most efficient for total heme pigments removal. In the second and third studies chemical, functional and rheological properties of proteins isolated from MSTM were investigated as influenced by different (2.5, 3.5, 10.5 and 11.5) extraction pH. Gel-forming ability was found the highest for pH 3.5 extracted protein.Food Science and Technology
Libros sobre el tema "Mechanical separated meat"
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United States. Food Safety and Inspection Service. Generic HACCP model for mechanically separated (species)/mechanically deboned poultry. Washington, D.C.]: U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1997.
Buscar texto completoCapítulos de libros sobre el tema "Mechanical separated meat"
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Cagin, Stéphanie y Xavier Fischer. "Neuro-separated meta-model of the scavenging process in 2-Stroke Diesel engine". En Lecture Notes in Mechanical Engineering, 45–53. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-45781-9_5.
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"Getting the bone out of processed meat: FSIS's mechanically separated meat standard". En Reinventing Rationality, 73–88. Cambridge University Press, 1991. http://dx.doi.org/10.1017/cbo9780511528279.007.
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Adrah, Kelvin y Reza Tahergorabi. "Ready-to-Eat Products Elaborated With Mechanically Separated Fish Meat From Waste Processing". En Sustainable Fish Production and Processing, 227–57. Elsevier, 2022. http://dx.doi.org/10.1016/b978-0-12-824296-4.00006-2.
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Narayana Murty, S. V. S., Sushant K. Manwatkar y P. Ramesh Narayanan. "Metallography of Aluminum Alloys: Atlas of Microstructures". En Encyclopedia of Aluminum and Its Alloys. Boca Raton: CRC Press, 2019. http://dx.doi.org/10.1201/9781351045636-140000203.
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Microstructure plays an important role in obtaining the desired properties in metallic materials in general and aluminum alloys in particular. Mechanical properties of aluminum alloys can be significantly altered by changing the microstructure. No other alloy system can boast of as many temper conditions as aluminum alloys. With the progress in the understanding of microstructure–mechanical property relationships in these materials, “tailor made” alloys to meet specific demands are being industrially developed. The broad spectrum of aluminum alloys in wide range of temper conditions offer materials with widely varying mechanical properties for structural designers. In order to select aluminum alloys with the desired properties for the intended application, it is essential to understand the role of microstructure under actual service conditions. It is in this context “Metallography of aluminum alloys” becomes very important. This chapter provides an insight in to the microstructural evolution of aluminum alloys from the as-cast condition to the final product. Typical examples of microstructural evolution in different aluminum alloys under various thermomechanical conditions are presented here. An atlas of microstructures of commercial and experimental wrought and cast aluminum alloys is presented in an appendix to this book. This appendix includes optical photomicrographs of both cast and wrought alloys and scanning electron micrographs of polished surfaces as well as fracture surfaces of various aluminum alloys as well as transmission electron micrographs as separate annexure. Readers are encouraged to go through the optical microstructures and fractographs along with this chapter for better understanding of the evolution of microstructure as a function of alloying additions, thermomechanical processing conditions, and fracture behavior under tension.
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Minh, N. H. y Y. P. Cheng. "Strong Force Network of Granular Mixtures Under One-dimensional Compression". En Discrete Element Modelling of Particulate Media, 227–35. The Royal Society of Chemistry, 2012. http://dx.doi.org/10.1039/bk9781849733601-00227.
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We studied one dimensional compressive behaviour of gap-graded granular mixtures, using the numerical simulations of the three-dimensional Discrete Element Method (DEM). Spherical particles of different size ranges were generated inside a cubical box to numerically create granular samples with the particle size distributions of a sand-like material mixed with different proportions of a uniform silt-size material. The DEM samples were subjected to one-dimensional compression similar to the loading path of the oedometer test in soil mechanics. Micromechanical characteristics behind the compressibility of granular mixtures were investigated with an emphasis on the strong force network. Unlike monodisperse assemblies, the deviatoric stress is mainly attributed to contact forces with a magnitude greater than the mean contact force of the system, the deviatoric stress of these mixture materials is attributed to a combination of the different contact types between different particle sizes. There is a primary shear-strength related load-bearing contact network, and this depends on the relative proportion of the silt particles in the system. For systems with a very little amount of silt, mainly consisting of sand particles, the main contribution to deviatoric stress is due to the contacts between the sand particles. On the other hand, for systems that have the void space between sand particles efficiently occupied by silt particles, all contact types contribute to the deviatoric stress. If strong forces of a particulate system are those responsible for the deviatoric stress, the characteristic force - that separates strong and weak forces - depends on the contact-type, the particle size distribution and the stress level; the value of the overall characteristic force however is not far from the mean force value of the system.
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Anderson, Greg M. y David A. Crerar. "The First Law of Thermodynamics". En Thermodynamics in Geochemistry. Oxford University Press, 1993. http://dx.doi.org/10.1093/oso/9780195064643.003.0008.
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We have by now amassed sufficient definitions and reviewed enough mathematics to begin discussion of energy levels and transfers. This is a very difficult subject, as evidenced by the fact that more than 50 years of scientific effort were required before the relationships between heat, work, and energy were well understood. A knowledge of the history of development of this understanding by Carnot, Mayer, Rumford, Clausius, Joule, Thompson, and others is very helpful in appreciating the significance of the First Law of thermodynamics. Part of the difficulty lies in the fact that the concepts of temperature, heat and work are so intuitively familiar to us that we tend to use them without much thought. We have already discussed systems in terms of heat transfer just as if we knew exactly what heat is. We present here a summary of the present understanding of the relation between heat, work, and energy levels of systems, leading to a definition of the first law of thermodynamics. We are all familiar with the sensation of warmth, that is, that some objects are hotter or colder than others. A large number of instruments called thermometers can be (and have been) devised which will indicate degrees of hotness or coldness of their environments. They have physical properties which vary perceptibly as they become hotter or colder (examples are the volume of a body of fluid at a fixed pressure, the length of a column of mercury in a glass tube, or the voltage produced by a metallic couple); these changes can be assigned arbitrary units of "hotness." The zeroth law says that two bodies that are in thermal equilibrium with a third body are in equilibrium with each other. By thermal equilibrium we mean that two bodies are in contact separated by a wall or walls that prevent exchange of mechanical energy or mass, but which still allow the two bodies to interact energetically. Such walls are called diathermal, that is, they allow heat to flow between the bodies. When no further change in the bodies is observed, they are at equilibrium; if one of these is a thermometer, its properties (volume, length, voltage) have been calibrated according to some arbitrary scale, and a reading on this "hotness" or temperature scale may be made.
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Öhrström, Lars. "Diamonds are Forever and Zirconium is for Submarines". En The Last Alchemist in Paris. Oxford University Press, 2013. http://dx.doi.org/10.1093/oso/9780199661091.003.0011.
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The appearance of a diamond engagement ring in the long and convoluted love story between Botswana’s First Lady Detective, Mma Ramotswe, and the owner and brilliant mechanic of Tlokweng Road Speedy Motors, Mr J. L. B. Matekoni, seems to signal an end to this particular sub-plot, stretching over several volumes of Alexander McCall Smith’s bestselling and original series of crime novels (that we met in Chapter 1). However, a slight problem involving cubic zirconia is discovered, and the story lingers on until the next book in the series. Similar names for elements and their compounds are a nuisance in chemistry, but oft en arise historically, and zirconium is just one such example. Apart from the pure metal we have zircon and zirconia, all three of which have important applications. Zircon is zirconium silicate, with the formula ZrSiO4, and cubic zirconia is a special form of zirconium dioxide, ZrO2. The latter, as you may have guessed, is an excellent diamond substitute in, among other applications, engagement rings. We are not going to dwell on the details of the element zirconium, but you should know that within the Periodic Table it is located in the large middle chunk called the transition metals. You have probably heard of its cousin titanium, immediately above it, and a sibling, hafnium, straight down the ladder. Why do I call them siblings? Because in the Periodic Table elements in the same column tend to have similar chemical properties. In particular, in the family of transition metals in the central section containing 27 elements—each with a number of properties in common—the two lower elements in each column tend to be the most similar. The similar chemical properties of zirconium and titanium means that we can usually find zirconium where we mine the much more plentiful titanium, and also that once we have separated the titanium from zirconium there will be a small quantity of hafnium trailing along—an impurity that is much harder to get rid of. The sleek jeweller in Gaborone will not care if his fake diamonds contain trace levels of HfO2 mixed with the ZrO2.
Actas de conferencias sobre el tema "Mechanical separated meat"
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Nemchinsky, Valerian. "Melting Rate of a Solid With Periodic Melt Removal". En ASME 1999 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 1999. http://dx.doi.org/10.1115/imece1999-1035.
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Abstract The melting rate of a solid, subjected to a heat flux at its surface, changes with time. When a fresh unmelted surface is first exposed to a heat source, the melting isotherm moves quickly inside the solid. Then its motion slows down: this decrease in melting rate is obviously because of increasing thermal resistance of the growing liquid layer that separates solid-liquid interface from the heat source. If the liquid layer is not removed, the melting rate approaches zero. The resultant melting rate depends on the manner in which the melt is removed. In a number of cases of practical interest, the melt is removed not continuously but periodically, in the form of drops. For example, during arc welding with a consumable electrode, these drops are accumulated at the tip of the electrode. When the drop becomes big enough, it is detached from the electrode under action of gravity or electromagnetic force the melt is removed not continuously but periodically, in the form of drops. A simple approximate method is suggested to calculate the melting rate of a solid in the case when melt is removed periodically in form of drops. The method allows one to consider separately the heat transfer in the solid and in the liquid and, thus, to include different heat processes in both phases. Good agreement was demonstrated for exact and approximate solutions for a wide range of parameters.
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Kolev, Nikolay Ivanov. "Computational Analysis of Transient 3D-Melt-Water Interactions". En ASME 2000 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2000. http://dx.doi.org/10.1115/imece2000-2057.
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Abstract This work is part of the Siemens effort to estimate the damage potential of melt water interaction in future nuclear power plants with pressurized water reactors. After creating a modeling technology, the IVA5 computer code, verifying it by comparison with numerous separated effect tests, system tests and analytical benchmarks, performing many 2D computational analysis we present in this work complete 3D analysis of melt water interactions. Interesting conclusions for the systems analyzed are drown. Some of the limitations of the technology are also demonstrated.
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Zhang, Enlai, Liang Hou y Weiping Yang. "Noise Source Identification and Experimental Research of Engine Compartment of a Forklift Based on Fast Independent Component Analysis and Scan and Paint". En ASME 2015 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/imece2015-51380.
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The noise signals from the engine compartment of a forklift are wideband non-stationary random signals as their structure and working process are complex. In order to separate and identify the noise sources of the engine compartment, blind source identification analysis was carried out based on fast independent component analysis (FastICA) algorithm and experimental research on noise sources localization were done by using Microflown’s Scan & Paint system. Firstly, a numerical analysis method for effectively achieving noise source identification was proposed. Secondly, the feasibility of FastICA algorithm and the efficiency of the proposed method were verified through simulation. Thirdly, the statistical independence and Gaussian of noise signals were analyzed. The results show that noise signals meet the preconditions of independent component analysis (ICA). Then, noise signals were separated by the proposed method. The corresponding relation between independent components (ICs) and different noise sources was obtained. And the accuracy of the identification results was validated with Scan & Paint sound source localization system. The differences between experimental and numerical analysis results are less than 5%. Finally, de-noising methods are devised based on sound source characteristics.
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Goldbach, Marc C. y Mesbah Uddin. "High Resolution Overset Structured Grid RANS Simulations of Flow Past a Surface Mounted Cube Using Eddy Viscosity Closure Models". En ASME 2018 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/imece2018-86480.
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While Reynolds-averaged simulatons (RAS) have found success in the evaluation of many canonical shear flows, and moderately separated flows, their application to highly separated flows have shown notable deficiencies. This study aims to investigate these deficiencies in the eddy-viscosity formulation of four commonly used turbulence models under separated flow in an attempt to aid in the improved formulation of such models. Analyses are performed on the flow field around a wall mounted cube at a Reynolds number of 40,000 based on the cube height, h, and free stream velocity, U0. While a common occurrence in industrial applications, this type of flow constitutes a complex structure exhibiting a large separated wake region, high anisotropy, and multiple vortex structures. As well, interactions between vortices developed off of different faces of the cube significantly alter the overall flow characteristics, posing a significant challenge for the commonly used industrial turbulence models. Comparison of mean flow characteristics show remarkable agreement between experimental values and turbulence models which are capable of predicting transitional flow. Evaluation of turbulence parameters show the general underestimation of Reynolds stress for transitional models, while fully turbulent models show this value to be overestimated, resulting in completely disparate representations of mean flow structures between the two classes of models (transitional and fully turbulent).
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Qaroot, Y. F., N. Kharoua y L. Khezzar. "Discrete Phase Modeling of Oil Droplets in the Gas Compartment of a Production Separator". En ASME 2014 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/imece2014-37999.
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Computational Fluid Dynamics (CFD) is a powerful engineering tool that has different applications in the Petroleum Industry. In recent years, CFD has been used to analyze the complex 3D multiphase flow inside production separators. Due to changing reservoir conditions oil companies replace old internals with upgraded ones. In this study, a numerical simulation of the turbulent multiphase flow using the Discrete Phase Model (DPM) is used to assess the effects of the oil droplet size distribution on the oil carry-over in a production separator. Liquid droplet size distributions, meant to represent fine and coarse populations of oil droplets, were generated at the inlet of the separator within the range of sizes recommended in the literature for design purposes. The DPM model accounts for the key phenomena of droplets coalescence and breakup. Although the real case includes three phases, the present DPM simulations do not account for the water phase due to its negligible volume fraction and its prevailing gravitational settling compared to the carry-over effect. The new internals included; an inlet device known as Schoepentoeter, agglomerator, parallel-plates coalescer, and cyclonic mist extractor. Unlike many of the CFD studies reported in the literature, usually representing the internals by numerical models for simplicity, the internals of the separator were replicated with the maximum of geometrical details in this study. The present work was compared with field tests and previous numerical simulations using the Population Balance Model PBM. The PBM simulations considered the whole separator volume and the presence of three phases (gas, oil, water). The mean residence time obtained from the simulations agreed reasonably with some of the results published in the literature using semi-empirical formulas and experiments. The new internals were seen to promote droplet coalescence with minimal breakup. The new inlet device (Schoepentoeter), in particular, was found to contribute considerably to the coalescence of droplets and, hence, to separation.
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Furuta, Hiroki, Osamu Terashima, Yasuhiko Sakai, Kouji Nagata, Shunsuke Ishiguro, Masaharu Sakai y Yasumasa Ito. "Experimental Study on the Internal Separated and Inverse Flow Between the Blades". En ASME 2013 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/imece2013-63090.
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The objective of this study is to investigate an internal separated flow between the blades of turbo machinery. Flow separation often causes undesirable phenomena such as an increase of the total pressure loss and a vibration of the machine. Therefore, understanding the characteristics of the separated flow in detail is very important for optimizing the machine to decrease the energy loss. In general, the separated flow involves a reverse flow near the solid wall in the separation bubble and its reattachment of the further downstream location. Hence, a typical hot-wire sensor is not useful for measuring the internal separated flow between the blades because it can detect only the magnitude of the flow velocity, not the flow direction. Based on this background, a self-developed tandem-type hot-wire sensor, by which both the magnitude and the flow direction can be detected, is used to measure the velocity field between the blades in this study. The tandem-type hot-wire sensor consists of two I-type hot-wire sensors and a small insulated elliptical cylinder placed between them. A calibration test is first conducted to validate its performance. Subsequently, the separated flow between the blades is measured with the tandem-type hot-wire sensor. The experimental apparatus consists of a closed-type test section which is connected to the nozzle exit of a blowout-type wind tunnel. In this test section, a sample of blade is set up. In this study, experiments are conducted with three kinds of blades with the different shapes (i.e., experiments are performed under three different conditions): a constant blade thickness from the leading edge to the trailing edge (Blade 1), a constant blade thickness from the leading edge to trailing edge but a rounded leading edge (Blade 2) and a thin blade thickness at the leading and trailing edges (Blade 3). In addition, the unsteady internal separated flow between the blades is also investigated by large-eddy simulation (LES) whose validity was fully confirmed in the previous study. The flow field and dissipation rate of the turbulent kinetic energy obtained by the simulation are discussed. Experimental and numerical results show that Blade 3 has a smallest separation bubble around the leading edge than that of Blade 1 and 2, and shows a smallest root mean square (RMS) value for the velocity fluctuation near the reattachment point than them. These differences of the size of separation bubble and velocity fluctuation were considered to be resulted in a decrease of the kinetic energy loss in the test section with Blade 3. Therefore, it can be concluded that the non-uniform thickness of the blade causes the decrease of the energy loss around the blade.
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Atassi, H. M. "Mean Flow Effects on Sound Generation and Propagation". En ASME 1997 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 1997. http://dx.doi.org/10.1115/imece1997-1067.
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Abstract The effects of nonuniform flows on sound generation and propagation are examined. When the mean flow gradients, the Mach number and frequency are not too small, it is not, in general, possible to separate the processes of sound generation and propagation. The aeroacoustics of unsteady nonuniform flows is therefore closely connected to the field of unsteady aerodynamics. Sound generation and propagation for potential and vortical mean flows are analyzed using theories based on the rapid distortion approximation wherein Euler’s equations are linearized about a nonlinear mean flow. For mean potential flows, two sets of results are presented. For a single lifting airfoil, it is shown that the so-called quadrupole effects become very significant. For a cascade of loaded blades, the results show strong interference between the acoustic and unsteady aerodynamic loading. Finally, for vortical flows, the coupling between the mean flow vorticity and the unsteady part of the flow strongly affects the nature, intensity and propagation of the sound waves.
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Wei, Junhua y Jenny Qiu. "Tunable Optical Properties of Graphene Quantum Dots by Centrifugation". En ASME 2013 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/imece2013-64756.
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In this work, tunable optical properties of graphene quantum dots (GQDs) were achieved by centrifugation method. GQDs prepared through intercalating and exfoliating commercially available stacked graphene nanofibers were separated into two samples with different mean sizes by centrifugation. The separated GQD samples were characterized by transmission electron microscope (TEM). The optical properties of the GQD samples were measured by UV-visible and photoluminescence spectroscopy. The characterization results demonstrated that the UV and photoluminescence of GQDs were highly correlated with their sizes and surface chemistry. As the diameters of GQDs reduced, the UV peaks of the GQD blue shift, and the photoluminescence of PL red shift, indicating that the centrifugation method can be used to efficiently achieve tunable optical properties from as-synthesized GQD.
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Deveaud, B., D. Morris, A. Regreny, M. Barros y P. Becker. "Quantum Mechanical Oscillations of the Electron Capture Time in Quantum Wells". En Quantum Optoelectronics. Washington, D.C.: Optica Publishing Group, 1993. http://dx.doi.org/10.1364/qo.1993.qthc.3.
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When a quantum well is surrounded by large barriers (i.e. larger than the mean free path of the electrons) the capture mechanisms are dominated by diffusive motion of the electrons in the banders. This is the situation governing the capture process for example in a separate confinement heterostucture laser [1]. In working conditions, the limiting times correspond to the slow diffusion of holes.
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Pacheco, Jorge E. y Miguel A. Reyes. "Surrogate Models for Predicting the Performance of a Liquid-Liquid Cylindrical Cyclone Separator". En ASME 2006 International Mechanical Engineering Congress and Exposition. ASMEDC, 2006. http://dx.doi.org/10.1115/imece2006-14759.
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Liquid-Liquid Cylindrical Cyclone (LLCC) separators are devices used in the petroleum industry to extract a portion of the water from the oil-water mixture obtained at the well. The oil-water mixture entering the separator is divided due to centrifugal and buoyancy forces in an upper (oil rich) exit and a bottom (water rich) exit. The advantages in size and cost compared with traditional vessel type static separators are significant. The use of LLCC separators has not been widespread due to the lack of proven performance prediction tools. Mechanistic models have been developed over the years as tools for predicting the behavior of these separators. These mechanistic models are highly dependent on the inlet flow pattern prediction. Thus, for each specific inlet flow pattern a sub-model has to be developed. The use of surrogate models will result in prediction tools that are accurate over a wider range of operational conditions. We propose in this study to use surrogate models based on a minimum-mean-squared-error method of spatial prediction known as Kriging. Kriging models have been used in different applications ranging from structural optimization, conceptual design, multidisciplinary design optimization to mechanical and biomedical engineering. These models have been developed for deterministic data. They are targeted for applications where the available information is limited due to the cost of the experiments or the time consumed in numerical simulations. We propose to use these models with a different framework so that they can manage information from replications. For the LLCC separator a two-stage surrogate model is built based on the Bayesian surrogate multistage approach, which allows for data to be incorporated as the model is improved. Cross validation mean squared error measurements are analyzed and the model obtained shows good predicting capabilities. These surrogate models are efficient and versatile predicting tools that do not require information about the physical phenomena that drives the separation process.