Littérature scientifique sur le sujet « Blanching on »
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Articles de revues sur le sujet "Blanching on"
Collier, M. « Blanching and non-blanching hyperaemia ». Journal of Wound Care 8, no 2 (février 1999) : 63–64. http://dx.doi.org/10.12968/jowc.1999.8.2.26350.
Texte intégralFadsy, Achyar, Bambang Sukarno Putra et Ratna Ratna. « Karakteristik Pengeringan Serai Dapur (Cymbopogon citratus L.) Menggunakan Tray Dryer Berdasarkan Proses Blanching yang Berbeda ». Jurnal Ilmiah Mahasiswa Pertanian 4, no 1 (1 février 2019) : 588–97. http://dx.doi.org/10.17969/jimfp.v4i1.10204.
Texte intégralQuaye, B., A. A. Zebede, F. Amoako-Andoh, R. G. Dadzie et J. Ampofo-Asiama. « Effect of Hot Water, Steam and Microwave Blanching on Colocasia esculenta Leaves ». Agricultural and Food Science Journal of Ghana 14, no 1 (13 juin 2022) : 1406–12. http://dx.doi.org/10.4314/afsjg.v14i1.6.
Texte intégralKhaerunnisya, Nida, et Elok Rahmawati. « Pengaruh Metode Blanching pada Proses Pengeringan Cabai ». Journal of Food and Culinary 2, no 1 (1 juin 2019) : 27. http://dx.doi.org/10.12928/jfc.v2i1.1569.
Texte intégralMAHONEY, NOREEN E., LUISA W. CHENG et JEFFREY D. PALUMBO. « Effect of Blanching on Aflatoxin Contamination and Cross-Contamination of Almonds ». Journal of Food Protection 83, no 12 (21 juillet 2020) : 2187–92. http://dx.doi.org/10.4315/jfp-20-218.
Texte intégralLestari, Nunik, Ratnawaty Fadilah, Andi Muhammad Akram Mukhlis et Samsuar Samsuar. « EFEK PERLAKUAN LOW TEMPERATURE LONG TIME BLANCHING TERHADAP KARAKTERISTIK CABAI KERING ». Agrika 14, no 2 (25 novembre 2020) : 140. http://dx.doi.org/10.31328/ja.v14i2.1619.
Texte intégralKaseke, Tafadzwa, Umezuruike Linus Opara et Olaniyi Amos Fawole. « Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil ». Molecules 25, no 11 (31 mai 2020) : 2554. http://dx.doi.org/10.3390/molecules25112554.
Texte intégralSunmonu, M. O., M. M. Odewole, E. O. Ajala, R. O. A. Sani et A. O. Ogunbiyi. « Effect of Two Blanching Methods on the Nutritional Values of Tomatoes and Pumpkin Leaves ». Journal of Applied Sciences and Environmental Management 25, no 2 (14 avril 2021) : 183–87. http://dx.doi.org/10.4314/jasem.v25i2.7.
Texte intégralKirana, Titi Mutiara, Harijono Harijono, Teti Estiasih et Endang Sriwahyuni. « Effect of Blanching Treatments against Protein Content and Amino Acid Drumstick Leaves (Moringa oleifera) ». Journal of Food Research 2, no 1 (24 janvier 2013) : 101. http://dx.doi.org/10.5539/jfr.v2n1p101.
Texte intégralZhou, Chen Wei, Juan Xu, Qing Qing Li, Rui Zhi Wang, Lu Yang, Shan Shan Du, Hui Ruan et Guo Qing He. « Research on Blanching Pretreatment of Quick Frozen Sword Bean (Canavalia gladiate) ». Applied Mechanics and Materials 140 (novembre 2011) : 416–20. http://dx.doi.org/10.4028/www.scientific.net/amm.140.416.
Texte intégralThèses sur le sujet "Blanching on"
Fakhouri, May O. « Microwave blanching and reheating of foods ». Thesis, McGill University, 1992. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=57010.
Texte intégralTemperature distribution profiles were determined for model foods consisting of a starch gel with different concentrations of protein and fat, as well as commercial frozen and refrigerated prepared foods. Microwave heating of model foods showed considerable nonuniformity in temperature distribution and alarmingly low center temperatures. Prolonged lower power heating or holding after microwave heating did not always elevate center temperatures to safe levels. Addition of protein to the starch gel reduced temperature uniformity and heating rate, while added fat resulted in an opposite trend.
For the commercial foods, center temperatures reached after heating according to manufacturer's instructions were below 70$ sp circ$C indicating some safety concerns. However, longer heating time at lower power levels improved the temperature uniformity as well as the quality and appearance of these foods.
Duval, Hugo. « Investigation on blanching on cryogenic engines combustion chamber inner liner ». Thesis, Châtenay-Malabry, Ecole centrale de Paris, 2014. http://www.theses.fr/2014ECAP0059.
Texte intégralConditions in combustion chambers of liquid rocket engines are severe, especially for the inner liner of the chamber wall. The copper alloys used in the thin inner liner of the chamber wall ensure an efficient cooling. However, concentration fluctuations of the propellants such as H2 and O2 on the surface of the inner liner of the chamber wall can lead to a damage of the alloys, especially if the wall is not permanently protected by H2. This phenomenon is known as Blanching, which is a quick redox cyclic, leading to a physical-chemical reduction of the width of the wall, even up to fracture. Copper alloys can - depending on their composition - provide a protection to oxidation and reduction. As copper is mandatory because of its high thermal conductivity, some addition elements are usually used in order to optimize the mechanical and chemical resistance of the alloy. This study shows the differences of the behavior between three copper alloys (OFHC copper and two Copper-Chromium alloys) under oxidation-reduction cycles at 750°C. The experimental investigations aim at assessing blanching in the range of real liquid rocket engines combustion chambers conditions.The performed tests consisted in oxidizing and reducing of samples 40 cycles under controlled atmospheres at 600°C, 750°C or 900°C. Oxidation is obtained by industrial quality air (O2+N2), and reduction by CO as low safety risk replacements for the O2+H2 atmosphere in the engine. The differences between the different conditions may be caused by the growth of secondary copper oxides, which are not reduced during the reduction phases.Oxide layers have to be identified, as their exploitation may lead to a principal understanding of the behavior of the chamber wall material during blanching, and may help to determine oxidation and reduction law parameters. RAMAN and SEM analyses confirm the presence of secondary copper oxide layers below the reduced copper on the surface of the sample
Schirack, Andriana Vais. « The Effect of Microwave Blanching on the Flavor Attributes of Peanuts ». NCSU, 2006. http://www.lib.ncsu.edu/theses/available/etd-07052006-113250/.
Texte intégralClements, Megan Alexander. « Almond Seed Coat, Surface Area, and Kinetics of Removal via Blanching ». Thesis, University of California, Davis, 2013. http://pqdtopen.proquest.com/#viewpdf?dispub=3565492.
Texte intégralThis research aims to provide a more complete understanding of almond seed coats, including microscopic development and structure, the relationship of measurable properties to surface area, and the kinetics of seed coat separation from the underlying almond kernel in response to a range of temperatures.
Immature almond samples of Nonpareil and Padre varieties were microscopically examined in the 16th-20th weeks after flowering (13 through 7 weeks prior to commercial harvest). The highly vacuolate and thin-walled diploid maternal tissues and triploid support tissue that sustain the embryo during development begin to rupture and compress down above a base monolayer of distinctly intact cells to form the mature seed coat. Over the course of blanching, no substantial swelling or dissolution of microscopic tissue layers was visible, however the junction between the base layer of the seed coat and the underlying almond cotyledon moved apart until they were no longer in contact with one another.
Surface areas of Nonpareil, Monterey, and Butte-Padre almonds were measured by manually peeling rehydrated nuts and analyzing images of their seed coats. Ninety-five percent of the 1,545 almonds measured in this study had surface areas between 515.96 mm2-942.24 mm2. Surprisingly, individual dimensions (length, width, and thickness) did not increase with increasing surface area, nor they did scale in proportion to one other. An empirical model was created to predict surface area (r2=0.74), which depends on the almond variety, as well as length, width, and mass after rehydration.
The progression of blanching was examined by quantifying the degree of seed coat separation at dozens of intermediate time-points during the blanching process, using this empirical model. Experimental temperatures were 70°C, 80°C, 90°C, and 100°C; at each temperature, seed coat separation occurred in a sigmoidal logarithmic fashion. Rates of blanching were calculated using non-linear two-parametric regression. Rates of blanching at 100°C and 90°C were not significantly different, however, blanching rates decreased semi-logarithmically with decreasing blanching temperature between 70°C and 90°C. D-values representing 90% seed coat separation were calculated as 30 seconds at 100°C, 35 seconds at 90°C, 120 seconds at 80°C, and 443 seconds at 70°C. From these, a z value for decimal reduction times between 70°C and 90°C was calculated at 18.48C degrees.
The novel empirical model for surface area could be used to improve the accuracy of mass transfer and energetic transfer calculations in almond processing. Quantifying the rate of seed coat separation could be used to explore any aspect of almond physiology dependent on or resultant from seed coat integrity, such as germination, rehydration kinetics, processing damage, or blanching efficacy. It could also potentially be used to compare the relative blanching propensity of different almond varieties, as well as evaluating the impact on skin separation of various growing, harvesting, and processing conditions. D- and z values characterizing the almond blanching process may be useful in optimizing almond processing conditions to reduce the chances of accidental seed coat separation, or to more efficiently achieve it.
Varnalis, Angelos. « Dehydration of potato cubes using puffing as an intermediate step ». Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325216.
Texte intégralSanthanam, Menon Abhay. « Effects of blanching and drying on the production of polyphenols rich cocoa beans and product quality ». Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/43219/.
Texte intégralLo, Chun-Min. « The effect of blanching and freezing on the distribution and changes of pectic substances in carrots / ». free to MU campus, to others for purchase, 2000. http://wwwlib.umi.com/cr/mo/fullcit?p9999306.
Texte intégralPuwastien, P. « Effects of blanching, soaking and germination on the properties of ? winged bean seeds [Psophocarpus tetragonolobus (L.) DC] ». Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.353475.
Texte intégralMeyer, Eric. « A critical evaluation of the human skin blanching assay and comparative bioavailability studies on topical corticosteroid preparations ». Thesis, Rhodes University, 1989. http://hdl.handle.net/10962/d1001464.
Texte intégralSensoy, Ilkay. « Ohmic and moderate electric field treatment of foods : studies on heat transfer modelling, blanching, drying, rehydration and extraction / ». The Ohio State University, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=osu148640254459058.
Texte intégralLivres sur le sujet "Blanching on"
Burnstock, Aviva. Blanching painting. [Surrey ? : Association of British Picture Restorers, 1990.
Trouver le texte intégralRichter Reis, Felipe, dir. New Perspectives on Food Blanching. Cham : Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-48665-9.
Texte intégralKey, Technology Inc. Forced convection steam blanching reduces energy consumption and waste production. Walla Walla, WA : Key Technology, Inc., 1999.
Trouver le texte intégralRobert, Wood, et Training Agency, dir. Boning, blanching and backtacking : Assessing performance in the workplace : report prepared for the Training Agency. Sheffield : Employment Department Group, 1989.
Trouver le texte intégralFischborn, Cynthia. Easy microwave preserving : The shortcut way to jams, jellies, fruits, sauces, pickles, chutneys, relishes, salsas, blanching vegetables, drying herbs, and special extras ! Portland, OR : Culinary Arts Ltd., 1988.
Trouver le texte intégralTania, Duvergne, Sadao Amy, Bordowitz Gregg, Archibald Sasha et Visual AIDS (Organization), dir. Robert Blanchon. New York : Visual AIDS, 2006.
Trouver le texte intégralSecrets blanchis. Trois-Rivières, Québec : Écrits des Forges, 2003.
Trouver le texte intégralBlanchie : Recit troué. Sudbury, Ont : Prise de parole, 2008.
Trouver le texte intégralBerger, Claude. Blanchir Vichy : En attendant Papon. Paris : Editions Wern, 1997.
Trouver le texte intégralDupuis, Marie-Christine. Finance criminelle : Comment le crime organisé blanchit l'argent sale. Paris : Presses universitaires de France, 1998.
Trouver le texte intégralChapitres de livres sur le sujet "Blanching on"
Heldman, Dennis R., et Richard W. Hartel. « Pasteurization and Blanching ». Dans Principles of Food Processing, 34–54. Boston, MA : Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-6093-7_3.
Texte intégralHeldman, Dennis R., et Richard W. Hartel. « Pasteurization and Blanching ». Dans Principles of Food Processing, 34–54. Boston, MA : Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-2091-7_3.
Texte intégralRichter Reis, Felipe. « Novel Blanching Techniques ». Dans New Perspectives on Food Blanching, 137–54. Cham : Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48665-9_7.
Texte intégralFernandes, Fabiano A. N., et Sueli Rodrigues. « Osmotic Dehydration and Blanching ». Dans Ultrasound in Food Processing, 311–28. Chichester, UK : John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118964156.ch11.
Texte intégralDagostin, João Luiz Andreotti. « Blanching as an Acrylamide Mitigation Technique ». Dans New Perspectives on Food Blanching, 95–122. Cham : Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48665-9_5.
Texte intégralRichter Reis, Felipe. « Introduction ». Dans New Perspectives on Food Blanching, 1–5. Cham : Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48665-9_1.
Texte intégralRichter Reis, Felipe. « Effect of Blanching on Food Physical, Chemical, and Sensory Quality ». Dans New Perspectives on Food Blanching, 7–48. Cham : Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48665-9_2.
Texte intégralDemczuk Junior, Bogdan. « Effect of Blanching on Food Bioactive Compounds ». Dans New Perspectives on Food Blanching, 49–60. Cham : Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48665-9_3.
Texte intégralDagostin, João Luiz Andreotti. « Use of Blanching to Reduce Antinutrients, Pesticides, and Microorganisms ». Dans New Perspectives on Food Blanching, 61–94. Cham : Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48665-9_4.
Texte intégralRichter Reis, Felipe. « Impact of Blanching on the Performance of Subsequent Drying ». Dans New Perspectives on Food Blanching, 123–36. Cham : Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48665-9_6.
Texte intégralActes de conférences sur le sujet "Blanching on"
Yang, Pei, Dan Huang, Sisi Lv, Ruiqi Wang, S. A. Sherif et Wei Li. « Sun Drying and Far-Infrared Drying Characteristics of Lily ». Dans ASME 2021 Heat Transfer Summer Conference collocated with the ASME 2021 15th International Conference on Energy Sustainability. American Society of Mechanical Engineers, 2021. http://dx.doi.org/10.1115/ht2021-63541.
Texte intégralJung D So, Gun Hoi Kim et Jin W Cho. « Physical Characteristics of green Rice for Blanching and Consideration on Development of Mechanical Steam Blanching System ». Dans 2007 Minneapolis, Minnesota, June 17-20, 2007. St. Joseph, MI : American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.23529.
Texte intégralSrzednicki, George, Qixin Li et Robert H. Driscoll. « Effects of different drying conditions on curcumin concentration in turmeric ». Dans 21st International Drying Symposium. Valencia : Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7247.
Texte intégralDesai, P., C. Yale, D. Herath et J. Tobin. « G477(P) Non-blanching rash : thinking outside the box ». Dans Royal College of Paediatrics and Child Health, Abstracts of the Annual Conference, 13–15 March 2018, SEC, Glasgow, Children First – Ethics, Morality and Advocacy in Childhood, The Journal of the Royal College of Paediatrics and Child Health. BMJ Publishing Group Ltd and Royal College of Paediatrics and Child Health, 2018. http://dx.doi.org/10.1136/archdischild-2018-rcpch.465.
Texte intégralAkio Tagawa, Takahiro Orikasa, Takashi Shibata, Yukiharu Ogawa et Satoshi Murata. « Application of the Microwave to Blanching and Drying of Vegetables ». Dans 2008 Providence, Rhode Island, June 29 - July 2, 2008. St. Joseph, MI : American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.24681.
Texte intégralNilsson, Gert E., et Martin J. Leahy. « Tissue viability imaging for quantification of skin erythema and blanching ». Dans BiOS, sous la direction de Valery V. Tuchin, Donald D. Duncan et Kirill V. Larin. SPIE, 2010. http://dx.doi.org/10.1117/12.843781.
Texte intégralTakeno, Takeo, Azuma Okamoto, Mitsuyoshi Horikawa, Toshifumi Uetake et Mitsumasa Sugawara. « Three-layered traceability system supporting both blanching and assembly process ». Dans 2005 IEEE International Technology Management Conference (ICE). IEEE, 2005. http://dx.doi.org/10.1109/itmc.2005.7461288.
Texte intégralMeng, Xiangren, et Hengpeng Wang. « Research on Asparagus Quality Improvement by Optimum Blanching Medium of Asparagus ». Dans International Conference on Advances in Energy, Environment and Chemical Engineering. Paris, France : Atlantis Press, 2015. http://dx.doi.org/10.2991/aeece-15.2015.85.
Texte intégralNguyen, Thi-Thuy-Dung, Duong-My-Chi Truong, Phong-Binh Nguyen, Quoc-Duy Nguyen et Thi-Van-Linh Nguyen. « Effects of blanching on some quality characteristics of sprouted-dried peanuts ». Dans II INTERNATIONAL SCIENTIFIC FORUM ON COMPUTER AND ENERGY SCIENCES (WFCES-II 2021). AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0099669.
Texte intégralJacques, Steven L., John A. Viator et Guenther Paltauf. « Optoacoustic imaging of tissue blanching during photodynamic therapy of esophageal cancer ». Dans BiOS 2000 The International Symposium on Biomedical Optics, sous la direction de Alexander A. Oraevsky. SPIE, 2000. http://dx.doi.org/10.1117/12.386337.
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