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Hot air (HA) assisted radio frequency (RF) technology is an effective method to improve the drying quality of grains. This study was undertaken to investigate the effect of HA-RF heating on multi-scale structure and physicochemical properties of corn starch with different moisture content (MC) levels (0.30 and 0.35, dry basis) and temperatures (60 °C, 70 °C, and 80 °C). The result showed that HA-RF treatment destroyed the crystal structure and decreased the relative crystallinity from 32.61 to 18.47%, increased the amylose content (AC) from 8.13 to 24.35%, and promoted the pre-gelatinization of starch. At high MC, the short-range order structure decreased, the particle size, gelatinization temperature, and pasting viscosity increased with increasing temperature. Meanwhile, the HA-RF treated starch at low MC was prone to retrograde and formed the strong network structure. However, as the temperature continued to rise to 80 °C, the increase of starch–protein interaction inhibited the enhance of AC and particle size in treated samples at low MC. Moreover, this phenomenon reduced its gelatinization temperature and pasting viscosity. The above results indicated that temperature and MC together affected the structure and functionalities of corn starch. The study might help understand the mechanism of the effect of HA-RF treatment on the physicochemical properties of starch and improve of the processing quality of corn grains by adjusting the drying temperature according to the initial moisture content of the kernels. [ABSTRACT FROM AUTHOR]

Silver nanofiber (Ag NF)-percolated networks have been widely utilized in the development of flexible transparent electrodes, transparent heaters, energy-saving devices, and electromagnetic interference shielding materials. Ag NFs with high aspect ratios substantially decrease the number density required for percolation, resulting in qualitatively superior transparent conducting networks. However, the mass production of Ag NFs with high aspect ratios is challenging. Recently, we developed a cost-effective method for the rapid mass production of Ag NFs that involves only two steps: blow spinning a self-reducing solution to generate precursor NFs, followed by heating treatment in air. However, the current utilization of high heating temperatures limits the choice of optional substrate materials. In this study, we investigate the effect of heating temperature on the self-reduction process and explore the possibility of lowering the heating temperature to rapidly produce Ag NFs. We observe that Ag NFs obtained at different heating temperatures exhibit similar microstructures, fiber diameters, compositions, and sheet resistances. In addition, we quantitatively analyze the self-reduction durations at different heating temperatures and examine the causes of failure of the self-reduction process at specific temperatures. The insights gained in lowering the heating temperature will contribute to broadening the range of suitable substrate materials and promoting energy conservation. [ABSTRACT FROM AUTHOR]

Phytic acid is an antinutritional factor that can negatively affect livestock productivity by reducing the bioavailability of essential nutrients. Its content in feed ingredients can be minimized or even eliminated through various processing techniques, such as the addition of phytase enzymes. This study aimed to evaluate the effects of different heating temperatures and types of phytase enzymes on enzyme activity, calcium, and phosphorus levels in complete poultry feed. The research was conducted using a completely randomized design (CRD) with a factorial arrangement. The treatment consisted of two factors: factor A (phytase enzyme addition at three levels: no enzyme (0 FTU), commercial enzyme A (800 FTU), and commercial enzyme B (800 FTU), and factor B (heating temperature levels of 65°C, 70°C, 75°C, and 80°C). Each treatment combination was replicated three times. Data were analyzed using Minitab software, followed by Duncan's Multiple Range Test (DMRT) to determine significant differences between treatments at a 5% significance level. The results indicated that the addition of phytase enzymes significantly affected (P0.05) enzyme activity, calcium, and phosphorus levels in the feed. The best results for enzyme activity were observed with the treatment EAT3 (commercial phytase enzyme A at a heating temperature of 75°C), while the best results for calcium and phosphorus levels were achieved with treatment EBT3 (commercial phytase enzyme B at a heating temperature of 75°C).

In order to explore the influence of different heating temperatures on the composition of aroma substances and the sensory attribute intensity of Xinjiang spicy chicken seasoning sauce, descriptive sensory evaluation and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the volatile components of the seasoning sauces without heating and heated at 100 and 150 ℃, and their sensory attribute intensities were quantitatively compared. In addition, orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable importance in projection (VIP) values were used to select and verify the key differential substances among the sauces with different heat treatments. The results showed that different heating temperatures significantly affected the sensory characteristics of Xinjiang spicy chicken seasoning sauce. By GC-MS, 6 volatile substances including hydrocarbons, aldehydes, esters, alcohols, ketones and others were detected, and 16 key differential flavor substances which were significantly affected by heating temperature were selected by OPLS-DA, including terpenes (eucalyptol, terpinolene and α-pinacol), aldehydes and alcohols. With the increase in heating temperature, the contents of terpenes (such as limonene and basil) increased first and then decreased, which were positively correlated with the fresh aroma and tongue-numbing taste of Xinjiang spicy chicken seasoning sauce. However, the contents of aldehydes such as hexanal and (E)-2-octenal significantly increased, resulting in unpleasant off-flavors such as fatty and metallic odors. The above results show that temperature is one of the key factors in the directional control of flavor quality in the industrial processing of Xinjiang spicy chicken seasoning sauce. The findings of the present study provide a basic theoretical basis for the directional optimization of flavor quality and process improvement in the production of Xinjiang spicy chicken seasoning sauce.

Spectral analysis is an important technical means for the quantitative analysis of coal mine gas. However, the portable infrared gas sensor widely used at present is greatly affected by the ambient temperature in the field test process. In order to improve the analysis accuracy and applicability of the gas analyzer, we carry out theoretical analysis and experimental research around the necessity of constant temperature heating of infrared gas analyzers, reasonable heating temperature range, and optimization model of test data error. Firstly, an experimental platform of infrared gas analyzer covering pre-temperature compensation, constant temperature heating test, post-temperature compensation and different test environment temperature conditions is constructed, and the experimental steps as well as the corresponding analytical methods are proposed; secondly, in the ambient temperature of 25-45 ℃ interval, the tested CO gas volume fraction is 800×10−6, through a lot of tests, it is found that the accuracy of CO gas analyzer is best when the heating temperature is 45 ℃, the test value is the closest to the true value of gas volume fraction. At the same time, CO (10×10−6-500×10−6) standard gas is selected for the accuracy test, and the absolute error of the calculated CO gas is only 0-9×10−6, which is better than the error range specified in the standard; then, setting the variable temperature environment of −15- 45 ℃, the temperature compensation verification of the heated CO gas sensor is carried out, the test results show that the lower the ambient temperature, the higher the volume fraction of the gas to be measured, the greater the sensor detection error, the maximum error can reach 110×10−6; based on this, the error analysis models of BP and GA-BP neural network are established, and the ambient temperature, test volume fraction and standard gas volume fraction are fused with the optimized model. It is found that MAE value obtained by GA-BP neural network model is reduced by 12.982 3×10−6 compared with BP neural network. The MSE and RMSE calculation results also verify the stability and feasibility of GA-BP model in gas analysis.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract—The effect of exposures in the range of 500–10 000 h at heating temperatures of 450–750°C on changes in the structure and properties of steel 08Kh18N10T has been studied. It has been found that, in the early stages of thermal aging at 450–550°C, the precipitates of finely dispersed carbides are formed, coherent with the austenitic matrix. With an increase in the holding time and aging temperature to 650°C, the sizes of Me23C6 carbide particles sharply increase, which, under a certain combination of temperature–time parameters, evolve into the σ phase with low coherence with the γ-solid solution. However, this phenomenon has little effect on the mechanical properties at room temperature. [ABSTRACT FROM AUTHOR]

The impact of thermal remediation on soil function has drawn increasing attention. So far, as the most active fraction of soil organic matter, the evolution of dissolved organic matter (DOM) during the thermal remediation lacks in-depth investigation, especially for the temperatures value below 100 °C. In this study, a series of soil thermal treatment experiments was conducted at 30, 60, and 90 °C during a 90-d period, where soil DOM concentration increased with heating temperature and duration. The molecular weight, functional groups content and aromaticity of DOM all decreased during the thermal treatment. The excitation-emission matrices (EEM) results suggested that humic acid-like substances transformed into fulvic acid-like substances (FIII/FV increased from 0.27 to 0.44) during the heating process, and five DOM components were further identified by EEM-PARAFAC. The change of DOM structures and components indicated the decline of DOM stability and hydrophilicity, and can potentially change the bioavailability and mobility. Elevated temperature also resulted in the decline of DOM complexation ability, which may be caused by the loss of binding sites due to the decrease of polar function groups, aromatic structures and hydrophilic components. This study provides valuable information about the evolution of DOM during thermal remediation, which would potentially change the fate of metal ions and the effectiveness of the post-treatment technologies in the treated region. [ABSTRACT FROM AUTHOR]

Shot peening is widely used to increase the fatigue strength of materials by inducing plastic deformation and introducing residual compressive stresses on the material surface. To enhance the effects of shot peening further, an induction heating composite shot peening (IHCSP) method was developed to improve the strengthening effect. An IHCSP test bench was established to study the effect of the induction heating temperature field on the surface integrity parameters, and the synergistic effects of shot peening coverage and shot peening intensity on the temperature field were analyzed. The results show that IHCSP is conducive to increasing the surface compressive residual stress and maximum compressive residual stress, while the microhardness can be improved by increasing the coverage and shot peening intensity within the tempering temperature. The surface roughness is not significantly affected by the temperature field and is mainly affected by the coverage and shot peening intensity. The superiority of the IHCSP method was verified based on the analytical results. [ABSTRACT FROM AUTHOR]

This research aims to study the impact of carbonization atmospheres (ambient and nitrogen) and temperature on the properties of the coconut shell carbon (CSC) formed. To characterize the properties of CSC, the char yield percentage was calculated. Scanning Electron Microscopy (SEM) was used to study the surface morphology of CSC while X-ray Diffraction (XRD) analysis was done to identify the degree of graphitization. The carbon formed by carbonization under the nitrogen atmosphere yields lower char percentages compared to the ambient atmosphere. When the carbonization temperature elevated, both atmospheres produced a lower char yield percentage. This result is aligned with the SEM analysis where more and larger pores were observed from the carbon produced at higher temperatures and the result was further enhanced under a nitrogen atmosphere. It was found that the char yield of CSC decreased from 20.9% to 11.4% when the carbonization temperature increased from 400°C to 1000°C under the ambient atmosphere. More significant changes were formed through the carbonization process under the nitrogen atmosphere (from 18.3% to 6.03%). Pores formed when the volatile materials are released due to the elevated carbonization temperature, resulting in a reduction in total weight thus, the char yield percentage. From the XRD, all CSC produced from both atmospheres with varying temperatures poses an amorphous XRD pattern. However, the right shifted peak and the presence of an additional peak of ~40° suggest that under different temperatures and atmospheres, the crystallinity of the CSC produced was affected. This research provides insight for optimizing CSC production in the future to enhance the application of CSC. [ABSTRACT FROM AUTHOR]

This research explores utilizing abundant and economical cassava as a raw material for producing cationic starch in Indonesia. Cationic starch was synthesized by etherifying cassava starch with CHPTAC monomer at 50–90 °C. Successful cationic modification was confirmed via FTIR and NMR spectra. Characterization revealed the 80 °C product exhibited optimal properties: high degree of substitution (0.35) and reaction efficiency (98 ± 1.2 %). The amorphous form of the 80 °C product reduced its thermal resistance. This economically viable process uses readily available cassava to produce high-value cationic starch, currently an expensive imported product, demonstrating potential to enhance domestic production and reduce import reliance.

Abstract This study investigates the mechanisms underlying the varied climate changes witnessed during mass extinctions in the Phanerozoic Eon. Climate shifts during mass extinctions have manifested as either predominant global cooling or predominant warming, yet the causes behind these occurrences remain unclear. We emphasize the significance of sedimentary rock temperature in comprehending these climate shifts. Our research reveals that low-temperature heating of sulfide leads to global cooling through the release of sulfur dioxide (SO2), while intermediate-temperature heating of hydrocarbons and carbonates releases substantial carbon dioxide (CO2), contributing to global warming. High-temperature heating additionally generates SO2 from sulfate, further contributing to global cooling. Different degrees of contact heating of the host rock can lead to different dominant volatile gas emissions, crucially driving either warming or cooling. Moreover, medium to high-temperature shock-heating resulting from asteroid impacts produces soot from hydrocarbons, also contributing to global cooling. Large-scale volcanic activity and asteroid impacts are both events that heat rocks, emitting the same gases and particles, causing climate changes. The findings elucidate the critical role of heating temperature and heating time in understanding major climate changes during mass extinctions.

This study investigates the mechanisms underlying the varied climate changes witnessed during mass extinctions in the Phanerozoic Eon. Climate shifts during mass extinctions have manifested as either predominant global cooling or predominant warming, yet the causes behind these occurrences remain unclear. We emphasize the significance of sedimentary rock temperature in comprehending these climate shifts. Our research reveals that low-temperature heating of sulfide leads to global cooling through the release of sulfur dioxide (SO2), while intermediate-temperature heating of hydrocarbons and carbonates releases substantial carbon dioxide (CO2), contributing to global warming. High-temperature heating additionally generates SO2 from sulfate, further contributing to global cooling. Different degrees of contact heating of the host rock can lead to different dominant volatile gas emissions, crucially driving either warming or cooling. Moreover, medium to high-temperature shock-heating resulting from asteroid impacts produces soot from hydrocarbons, also contributing to global cooling. Large-scale volcanic activity and asteroid impacts are both events that heat rocks, emitting the same gases and particles, causing climate changes. The findings elucidate the critical role of heating temperature and heating time in understanding major climate changes during mass extinctions. [ABSTRACT FROM AUTHOR]

Ancient fire gilding has been a longstanding traditional Chinese craft, utilizing the unique properties of gold and mercury through chemical methods to embellish a variety of objects with layers of gold. This technique, notably efficient compared to alternative gold decoration methods, showcases the adept utilization of precious resources, highlighting the advanced technological prowess of ancient China. The objective of this study is to replicate historical silver gilding technology within a controlled laboratory environment and conduct a comprehensive analysis of the resulting silver gilded products. Subsequently, a comparative analysis with research findings related to gilded cultural relics is undertaken to confirm and enhance the technological characteristics of the gilding process. The research findings indicate that the presence of residual mercury on the gold layer of gilded products is a consequence of employing gold-mercury alloys. Furthermore, the granular microstructure observed in the gold layer is a distinct outcome of the heating process, both representing typical technical features associated with traditional gilding techniques. Moreover, the Ag-Hg transition layer between the gold layer and the substrate results from the solid solution diffusion of atoms during the gilding process, serving as a unique process feature that securely bonds the two layers. Addressing the controversy surrounding heating temperatures, experimental findings indicate that exceptionally high temperatures are not necessary for the gilding process. The golden-yellow coating on gilded products is a blend of gold and various gold amalgam alloys, achievable through solid-phase transformation within the 122–419 ℃ range or solidification of gold amalgam after melting at temperatures exceeding 419 ℃. The phase composition of the gold layer provides crucial evidence for defining the appropriate heating temperature when exploring the formation mechanism of fire gilding. [ABSTRACT FROM AUTHOR]

The data acquisition from the freeze-drying process is important for obtaining freeze-dried samples with the desired final moisture content under various operating conditions. The current study extensively presents a simple and low-cost methodology for implementing a data acquisition system in a laboratory-scale freeze dryer. The results showed that higher drying temperatures (40 °C) increased the errors involved in measuring the mass of material; nevertheless, the application of correction blank curves statistically significantly reduced those errors. In general, the system developed provided precise and accurate measurements of the temporal changes in the sample mass and temperature, and chamber pressure variations, allowing monitoring of the production process of freeze-dried samples with low final moisture contents. [ABSTRACT FROM AUTHOR]

In this study, the effect of different heating temperatures (80, 90, 100, and 121 °C) on the physicochemical and volatile flavor properties of fried mantles (Argentinian shortfin) was investigated. The squid mantles were soaked in a maltose syrup solution (20% w/v) for 10 s and fried in soybean oil for 10 s (160 °C), vacuum-packed, and processed at different temperatures for 10 min. Then, the squid mantles were subjected to colorimetric analysis, sensory evaluation, free amino acid analysis, and texture profile analysis. In addition, the volatile organic compounds (VOCs) in the squid mantles were analyzed. The results revealed that lower treating temperatures (80 and 90 °C) improved the chromatic and textural properties, along with organoleptic perception. Additionally, the content of amino acid in the squid mantles treated at 121 °C was significantly lower than that of the samples treated at other temperatures (p < 0.05). Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to detect 41 VOCs, including their monomers and dimers. Among these detected VOCs, the contents of alcohols, ketones, and pyrazines were positively correlated with temperature. However, the content of aldehydes in the squid mantles gradually decreased as the heating temperature increased (p < 0.05). The combined HS-GC-IMS and E-nose results revealed that the lower temperatures (80 and 90 °C) were more suitable for flavor development and practical processing. This study provides valuable information for properly controlling the heating process of squid products, as well as flavor and practical applications for the aquatic industry. [ABSTRACT FROM AUTHOR]

Copyright of Iron Steel Vanadium Titanium is the property of Iron Steel Vanadium Titanium Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The chemical components of edible sweet-scented osmanthus flowers (Osmanthus fragrans (Thunb.) Lour.) vary at different heat treatment temperatures, so it is extremely necessary to explore the effect of different heating temperatures on the eating quality of sweet-scented osmanthus. In this work, changes in the bioactive ingredients, antioxidant property, color and flavor substances of unheated (control) and heated (at 80, 100 or 120 °C for 20 min) flowers of Osmanthus fragrans ‘Boyejingui’, ‘Echengdangui’ and ‘Wanyingui’ were determined. The results showed that with an increase in heating temperature, the content of bioactive ingredients decreased significantly (P < 0.05), and the loss rates of flavonoids, polyphenols and anthocyanins were up to 37.44%, 28.74% and 49.10%, respectively. The antioxidant capacity decreased initially and then increased, and the radical scavenging capacity of the sample heated at 120 ℃ increased by 6.52% compared with that of the sample heated at 100 ℃. The color difference significantly increased (P < 0.05), the bitterness increased, and the astringency decreased first and then increased. Compared with the control group, furans, nitrogen-containing heterocycles and phenols were exclusively found in the sample heated at 120 ℃ at a level of 6.21%. The number of species of characteristic aroma components progressively decreased but a caramel-like aroma was formed. Therefore, medium and low temperature processing is suitable for the production of sweet-scented osmanthus products with health benefits, and high-temperature processing is suitable for the production of sweet-scented osmanthus-based snacks. ‘Boyejingui’ is suitable for low temperature processing, ‘Echengdangui’ is suitable for high temperature processing, and the quality of ‘Wanyingui’ is poor after heat treatment. Processing temperature and varieties should be reasonably selected according to practical demands. This study can provide a theoretical basis for the development of thermally processed products of sweet-scented osmanthus.

Aplikasi MOCAF dalam industri pangan memiliki kelemahan yaitu adanya sebagian pati alami yang tidak termodifikasi sehingga gel yang terbentuk terlalu keras dan kurang stabil. Penelitian ini bertujuan untuk mengetahui pengaruh suhu pemanasan dan konsentrasi tepung terhadap karakteristik kimia dan fungsional MOCAF termodifikasi pregelatinisasi. Metode pregelatinisasi parsial dilakukan dengan membuat suspensi tepung serta pemanasan menggunakan waterbath selama 20 menit. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dua faktor yaitu faktor A konsentrasi tepung (30, 40, dan 50%), faktor B suhu pemanasan (80, 90, dan 100°C) dan setiap perlakuan dilakukan pengulangan dua kali. Hasil penelitian kadar air berkisar 10.11-11.76%; kadar abu 0.72-1.44%; kadar pati 66.45- 89.70%; kadar amilosa 27.56-36.76%; kadar amilopektin 37.88-52.94%; Water Holding Capacity (WHC) 122.18-177.35%; Oil Holding Capacity (OHC) 122.07-167.05%; swelling power 11.82-14.36 (g/g); kelarutan 9.29-14.39 (g/g); dan sineresis 0.38-0.56%. MOCAF pregelatinisasi parsial perlakuan konsentrasi dan suhu pemanasan berpengaruh signifikan terhadap seluruh karakteristik kimia maupun fungsional sehingga MOCAF termodifikasi pregelatinisasi dapat dimanfaatkan sebagai alternatif tepung dalam industri pangan yang lebih luas. Kombinasi perlakuan penambahan konsentrasi MOCAF 50% dengan suhu pemanasan 90 °C memberikan nilai terbaik dengan karakteristik kadar air 11.55%; kadar abu 1.28%; kadar pati 86.88%; kadar amilosa 34.94%; kadar amilopektin 52.03%; WHC 168.09%; OHC 161.86%; swelling power 14.36%; kelarutan 10.44% dan sineresis 0.53%.

In the study, carbon fiber as porous media, water and vapor as liquid and gas phases, respectively, the evaporation process of multiphase fluid in carbon fiber was explored based on the pore network model. The Micro-CT technology was adopted to reconstruct the structure of carbon fiber. The applicability of the CFD model adopted in the simulation was validated by experiment. Effect of heating temperature and porosity on the evaporation process was investigated in detail. The study found that at various heating temperatures, fluid temperature increases gradually with time, and tends to be constant when it reaches a certain temperature. When heating temperature is high, the constant temperature is large, the time to arrive the constant temperature is short. The liquid evaporation rate Ve and the heat absorbed by the fluid every 0.5 s Q0.5 increase first, and decrease gradually when a maximum value is reached. When the heating temperature is high, the maximum that Ve and Q0.5 can be obtained is also large, the required time is also short. In porous media with different porosity, fluid temperature rises to an approximate constant. Ve and Q0.5 increase first, and decrease gradually after reaching a certain maximum value. The maximum values of Ve and Q0.5 in porous media with porosity of 0.598 are the largest. [ABSTRACT FROM AUTHOR]

Austenite grain growth behavior in the austenitizing process for 700 MPa grade high-strength steel was investigated. The results revealed that the austenite grain size is increased from 25.4 μm to 52.8 μm with the increase of heating temperature from 1150 °C to 1250 °C at holding time of 6 min. Austenite grains grow up with the increase of holding time and are not as significant as heating temperature. The number of undissolved precipitates decreases, and the precipitate size increases with the increase of heating temperature. Additionally, equations for predicting the austenite grain size and their distribution were fitted. The predicted austenite grain sizes and their distribution agree well with the measured data with R2 of 0.968 and RMSE of 4.15 μm. Combining the contour maps of w and austenite grain size under different heating conditions, the optimum heating conditions can be obtained as a heating temperature of 1423 K and a heating time of 1123–1200 s if the grain size needs to be controlled as 45–48 μm, providing guidance for obtaining uniform and fine initial austenite grain size. [ABSTRACT FROM AUTHOR]

Limestones (CaCO3) have been an important source for masonry and mortars throughout approx. 10,000 years of human history. They are often composed of calcitic shells of minute marine algae, known as calcareous nannofossils. The 0.25–30-µm large calcitic skeletons of these primary producers have been well documented from various archaeological materials including building stones of masonry. Surprisingly, these tiny microfossils were recently also observed in medieval mortars and mortar-based materials, even though the carbonate-based source rocks of the mortars have been heated in kilns for quicklime production. Burning experiments of carbonate-rich sedimentary rocks, containing well-preserved and abundant calcareous nannofossils, documented a deteriorating preservation and a decrease of diversity and relative abundance of the nannofossils with increasing temperatures. Alongside the lime-based binder historic mortars often contain under- and overburnt lime lumps and carbonate-rich aggregates; the latter were added after the heating process. Lime lumps and aggregates offer additional, so far not yet fully understood information on the burning process. Here, calcareous nannofossils were studied in ultra-thin sections of historic mortars, resulting in the separate analysis of the binder, lime lumps and aggregates. The findings allow (i) a more precise provenance of the limestones and (ii) a more accurate reconstruction of the temperatures reached during historic quicklime production. Our study thus improves the provenance analysis approach of limestones and sheds light on historic technology of mortar production by using calcareous nannofossils. [ABSTRACT FROM AUTHOR]

In this paper, we investigate the surface temperature of a wall with a facade heat-insulating composite system (FHIC), which has a thin plaster layer, taking into account solar radiation exposure at different degrees of cloudiness during the month. The object of study is a wall with FHIC, on the outer surface of which temperature sensors were mounted and measurements were taken. Air temperatures were also measured for one month of the warm period of the year. The coefficient of absorption of solar radiation by the surface of the facade is calculated based on the measurement of the spectral reflection coefficient. Measurements of direct and scattered solar radiation arriving on a horizontal surface were carried out, and the cloudiness of the sky was also recorded. The calculation of direct and scattered solar radiation was carried out, taking into account the shading of surrounding buildings using the authors' novel methods. The experimental days were divided into three groups according to the degree of cloudiness; statistically significant differences between the groups for the studied parameters were demonstrated. The temperature of the outer surface of the wall was calculated according to A.M. Shklover's formula. The measured values of the temperature of the outer surface of the wall were compared with the calculated ones. It was shown that there is a good correlation between the measured and calculated temperatures for different degrees of cloudiness. At the same time, for days with no or slight cloudiness (Group I), when direct solar radiation predominates, the differences reach 1.7 °C; smaller differences are observed for days with average cloudiness (Group II) during daytime hours, with a maximum difference of 0.5 °C; and on days with continuous cloudiness (Group III), when only scattered radiation is present for daytime hours, the maximum difference is 0.3 °C. Statistically significant differences were found between the measured and calculated temperatures for groups of days, divided by the degree of cloudiness, for the experimental period of a day from 10 a.m. to 5 p.m., which indicates the possibility of considering amendments to A.M. Shklover's formula for sunny days. The results of comparing the measured and calculated heating temperatures of the facade surface also indirectly confirm the correctness of the author's calculations of the incoming solar radiation, taking into account the effect of the surrounding buildings. The results obtained can be used to study the inertia and durability of building structures under solar radiation. [ABSTRACT FROM AUTHOR]

This article presents the results of an experimental study of a photovoltaic thermal battery (PVTB) and a photovoltaic module (PVM) based on a thin-film structure installed on the heliopolygon of the Department of Alternative Energy Sources (AESs) of Tashkent State Technical University. A brief review of research on PVM cooling technologies and the creation of PVTB installations has been conducted. The data from the experimental study were processed. The dynamics of changes in the external parameters and characteristics of PVM and PVTB are presented graphically, as well as a comparison of the values of the corresponding parameters are given in tabular form. According to the results of the conducted research, the surface temperature of the PVTB decreased by an average of 6.3°С relative to the temperature of the PVM. Due to the developed module cooling technology, the electrical power of the PVTB compared to the power of the PVM increased by an average of 5.3 watts or 10.3%. According to experimental data, 122 L of heated water was produced during the time of the experiment from a useful area of 0.7 m2 of PVTB, with an average temperature of 38.1°C. This installation allows for simultaneous electricity generation and water heating. These advantages create conditions for the use of this installation in the power supply and heated water supply of household needs of consumers. [ABSTRACT FROM AUTHOR]

For better application of ohmic heating technology in the food industry, it is necessary to study the variation of the electrical properties of food materials with temperature. In this paper, various initial heating temperatures were applied to investigate the impact of temperature on the electrical properties of rinsed and unrinsed carp surimi. An impedance analyzer was utilized to measure the electrical parameters of carp surimi within the frequency range of 20 ~ 120 MHz. The frequency and temperature characteristics of electrical parameters were explained based on biological and electromagnetic theories. These findings furnish theoretical references and experimental evidence for applying ohmic heating technology. The results showed that the parallel inductance (Lp), parallel capacitance (Cp), parallel resistance (Rp), and impedance (Z) of surimi decreased as the internal temperature of the surimi increased. The greater the heating temperature of the water bath, the larger the parameter values. The Lp, Cp, Rp, and Z values were lower for unrinsed surimi than for rinsed surimi. During the heating and cooling process, the parameter values at the same temperature point differed due to the different states of the surimi gel. As the frequency increased, the Rp and Z of surimi showed different regular changes, with similar trends at the same temperature. Rinsing has been demonstrated to improve the gel properties of surimi effectively. Prolonged periods in the temperature range of 60 ~ 70°C can cause the modori phenomenon (gel degradation), leading to reduce the gel strength of surimi. Thus, it is essential to pass through this temperature zone as soon as possible during the preparation of surimi gel. The relationship between the internal microstructure of surimi gel and the electrical parameters needs to be further investigated. Practical Applications: As an emerging technology for food heat treatment, ohmic heating has the characteristics of uniform heating and fast heat production. As a homogeneous material, surimi is ideal for ohmic heating. However, the heating process is not easy to control when the electrical parameters are unknown, so the purpose of this study is to explore the changes of the electrical parameters of surimi at different heating rates and temperatures, provide data reference for the heat treatment of surimi by ohmic heating, and promote the application of ohmic heating in surimi processing. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Based on the time–temperature equivalence principle, the relationship between the melt relaxation time (MRT) and melt heating temperature (MHT) in an improved gas‐assisted extrusion (GAE) of a polypropylene (PP) sheet was investigated by numerical simulations. In the simulations, the MRT was varied and the inherent properties of the MHT were controlled using experimental methods. With an increase in MRT, the velocity in all directions, pressure drop, and shear rate of the melt increased; however, increasing the MRT does not always yield a positive effect on the GAE process of the melt. For instance, the melt velocity increased vertically at the die exit with MRT, resulting in an outward extrudate swell. In addition, the extruded product was intact when the melt was heated to 220°C, which verified the principle of time–temperature equivalence. [ABSTRACT FROM AUTHOR]

This article presents calculations of the efficiency and power of modules of various technologies using mathematical expressions and equations. In the calculations, we used experimentally measured values of solar radiation, module temperature and passport values of some parameters obtained by module manufacturers under Standard Testing Conditions (STC). The results of analytical calculations and comparisons are presented in graphical and tabular forms. The object of the study, were the following types of photovoltaic modules: silicon monocrystalline (mc-Si), silicon polycrystalline (pc-Si), thin-film based on copper, indium, gallium and selenide (CIGS), thin-film based on cadmium telluride (CdTe). In this work is determined the influence of the temperature factor, external parameters on the energy performance and efficiency of photovoltaic modules. At the maximum module temperature of 85°C, the power losses from nominal power value of the modules, respectively, had the following percentages: pc-Si, mc-Si - 33%, CdTe – 20%, CIGS–29%. According to the calculations the decrease in the efficiency of modules under the influence of heating temperature was 2-2.4% in silicon modules, 0.6-0.7% in thin-film modules.

Vermiculite exfoliation is based on the principle when water between the layers evaporate, and the crystal layers spread out pressured by the steam. As a result, elongated, curved particles are formed. The thermal properties of the final product formed are directly related to this exfoliation amount. In this experimental work, exfoliation characteristic of natural vermiculate is studied. A series of experimental analyzes were carried out to examine the expandability of natural vermiculite at different heating temperatures by the Na+ modification method. In addition, the expansion ratios of Na+-modified and unmodified vermiculite samples were analyzed comparatively. Each of the raw and Na+ modified vermiculite material groups prepared for the thermal expansion process was experimentally performed by recording the exfoliation states and times at six different heating temperature values of 350 oC, 450 oC, 530 oC, 620 oC, 710 oC and 840 oC, respectively, in a laboratory environment. In the second phase of the study, thermal properties of new generation composite mortars produced with exfoliated vermiculite aggregate were experimentally analyzed. Parameters such as thermal conductivity, heat storage capacity, specific heat and heat dissipation coefficient of mortar test samples prepared with exfoliated vermiculite aggregates are analyzed and discussed here. Test results showed that Na+-modified vermiculite samples expanded better than unmodified vermiculite samples for all expansion temperatures. When Na+-modified expanded vermiculite is evaluated in composite mortars, it also reduces the unit weight of the mortar as it expands more and the unit weight of itself decreases. Accordingly, the compressive strength of the mortar decreases relatively. However, it has been determined that the thermal comfort properties of mortars using Na-modified exfoliated vermiculite are better than the thermal comfort properties of composite mortars produced using unmodified exfoliated vermiculite.

Lunar in-situ water ice utilization is considered an essential part of the future construction of Lunar Bases. However, the thermal conductivity of lunar regolith without water ice is extremely low, which seriously hinders the thermal mining of lunar water ice. In this study, we proposed a novel approach to optimize the energy efficiency of water ice thermal mining. In this method, a constant temperature heat source with a heating temperature selected according to the particle size of water ice was used to slow down the reduction rate of the thermal conductivity of icy soil. Our simulation results showed that the relatively high mining temperature led to the rapid sublimation of water ice near the heat source, reducing the thermal conductivity of the icy soil and the energy efficiency. A relatively low mining temperature decreases the sublimation speed of water ice and reduces energy efficiency. The particle size of water ice determined the decreasing rate of thermal conductivity of icy soil, thus affecting its optimum heating temperature. Using a constant temperature heat source at the optimal heating temperature, the energy efficiency of water ice mining could be increased by several orders of magnitude compared with constant power heating. • The thermal insulation layer hindered heat transfer. • There was an optimal heating temperature with the extension of the mining time. • The reduction rate of the thermal conductivity of icy soil was slowed. • The optimum heating temperature was proportional to water ice particle size. [ABSTRACT FROM AUTHOR]

A 23 factorial design experiment was conducted to study the influence of pre-heating temperature (HT) for manufacturing sample, bonding temperature (BT) onto rheometer, and trimming state (Trim) of the sample on complex shear modulus (G*) and phase angle (δ) using a dynamic shear rheometer on unmodified bitumen of types 50/70, 70/100, and two 160/220 from various sources. In addition, the black diagram and 2S2P1D model were used to evaluate the viscoelastic properties of bitumens. Findings show that the G* is more sensitive to the changes than the δ. Additionally, it was found that the 8 mm parallel plate diameter had a higher sensitivity to the trimming state than the 25 mm. The tested factor HT generally did not have a statistically significant impact on the results of the tested materials, except for 160/220_I. At practically all the temperatures tested for 50/70 and 160/220_II, the G* dropped by increasing the factor BT from a lower to a higher value. The Trim:BT interaction has the greatest impact on all materials and temperatures on G*, except for 160/220 at lower temperatures. However, in the case of δ, the Trim:BT interaction has the most significant effects for 70/100 and 160/220_II. The black diagrams show no discernible differences, which may be a result of the limited range of changes made to the variables. [ABSTRACT FROM AUTHOR]

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ABSTRACT: This study determined the effect of water bath cooking (70°C and 90°C for 40 min) and the extreme heat treatment by an autoclave (121°C for 40 min) on the quality of breast meat of a fast-growing chicken, commercial broiler (CB), and slow-growing chickens, Korat chicken (KC), and Thai native chicken (NC) (Leung Hang Khao), by vibrational spectroscopic techniques, including synchrotron radiation-based Fourier transform infrared (SR-FTIR) microspectroscopy and Fourier transform Raman (FT-Raman) spectroscopy. Taste-enhancing compounds, including inosine-5ˊ-monophosphate (IMP) and guanosine-5ˊ-monophosphate (GMP), were better retained in cooked KC and NC meats than in cooked CB meat (P < 0.05). The high heat treatment at 121°C depleted the amount of insoluble collagen in all breeds (P < 0.05). Shear force values of slow-growing chicken meat were not affected by high heating temperatures (P > 0.05). In addition, the high heat treatment increased protein carbonyl (P < 0.05), while no effect on in vitro protein digestibility (P > 0.05). SR-FTIR microspectroscopy performed better in differentiating the meat quality of different chicken breeds, whereas FT-Raman spectroscopy clearly revealed differences in meat qualities induced by heating temperature. Based on principal component analysis (PCA), distinct characteristics of chicken meat cooked at 70°C were high water-holding capacity, lightness (L*), moisture content, and predominant α-helix structure, correlating with Raman spectra at 3,217 cm−1 (O–H stretching of water) and 1,651 cm−1 (amide I; α-helix). The high heating temperature at 90°C and 121°C exposed protein structure to a greater extent, as evidenced by an increase in β-sheets, which was well correlated with the Raman spectra at 2,968 and 2,893 cm−1 (C–H stretching), tryptophan (880 cm−1), tyrosine (858 cm−1), and 1,042, 1,020, and 990 cm−1 (C–C stretching; β-sheet). SR-FTIR and FT-Raman spectroscopy show potential for differentiation of chicken meat quality with respect to breeds and cooking temperatures. The marked differences in wavenumbers would be beneficial as markers for determining the quality of cooked meats from slow- and fast-growing chickens.

In this study, the effect of different heating temperatures (80, 90, 100, and 121 °C) on the physicochemical and volatile flavor properties of fried mantles (Argentinian shortfin) was investigated. The squid mantles were soaked in a maltose syrup solution (20% w/v) for 10 s and fried in soybean oil for 10 s (160 °C), vacuum-packed, and processed at different temperatures for 10 min. Then, the squid mantles were subjected to colorimetric analysis, sensory evaluation, free amino acid analysis, and texture profile analysis. In addition, the volatile organic compounds (VOCs) in the squid mantles were analyzed. The results revealed that lower treating temperatures (80 and 90 °C) improved the chromatic and textural properties, along with organoleptic perception. Additionally, the content of amino acid in the squid mantles treated at 121 °C was significantly lower than that of the samples treated at other temperatures (p < 0.05). Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to detect 41 VOCs, including their monomers and dimers. Among these detected VOCs, the contents of alcohols, ketones, and pyrazines were positively correlated with temperature. However, the content of aldehydes in the squid mantles gradually decreased as the heating temperature increased (p < 0.05). The combined HS-GC-IMS and E-nose results revealed that the lower temperatures (80 and 90 °C) were more suitable for flavor development and practical processing. This study provides valuable information for properly controlling the heating process of squid products, as well as flavor and practical applications for the aquatic industry.

Issues related to using an automated control system for the operation of thermocompression equipment are discussed. The automated system under consideration is designed to control metal flow during the formation of geometrically complex products under the conditions of isothermal and superplastic forging. The identified problems include noncompliance with the temperature and rate parameters of the forging process, the inertia of the system, the complexity of reconfiguring the system when manufacturing parts from different materials or when switching to the use of other equipment. To overcome the inertia of the system, it is proposed to use, on the one hand, digital extrapolation algorithms based on an experimental recording of the motion of operating elements under the influence of electric current, depending on its strength and duration of exposure, and, on the other, pulse–width modulation to control the current supply to the heating elements. Changes were introduced to modernize the hardware of the automated control system of a thermocompression unit and the TermoControl 3.1 Alpha software package. As a result, the updated version TermoControl 3.7 Alpha was created to ensure a higher accuracy in maintaining the temperature and rate parameters of the forging process. The deviation from the specified heating parameters (error) did not exceed 2–4°C; the error of the deformation rate comprised about 0.1·10–3 mm/s. An extensive database of heating, holding, and cooling modes was compiled, based on the results of predicting the operation of various thermocompression equipment types and models. The use of the developed automated control system allows the deviations from the specified modes of heating and deformation to range within the limits of statistical error. [ABSTRACT FROM AUTHOR]

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Copyright of Environmental Science & Technology (10036504) is the property of Editorial Board of Environmental Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Display omitted] • The warm compaction process of alumina nano-powders is modeled using the reactive molecular dynamics method. • The impact of nanoparticle size, heating temperature, and confining pressure is studied on the final green product. • The optimal hold time is determined for the peak density in the MD analysis of warm compaction process. • A nonlinear relation is derived between heating temperature and confining pressure on relative density of final product. • The relative density and energy density of final product increase by decreasing the size of nanoparticles. In this paper, the warm compaction process of alumina ceramic nano-powders is investigated through the molecular dynamics method, emphasizing the impact of nanoparticle size, heating temperature, and confining pressure on the final green product. The study unravels the complexities of the alumina compaction process with a focus on alpha-alumina (α-Al 2 O 3) based on the reactive force field (ReaxFF). Three distinct stages are performed through the MD analysis of the warm compaction process, i.e. relaxing the nano-powders, increasing the pressure and temperature, and decreasing them to the room conditions. The nano-powders are generated with various sizes of nanoparticles to facilitate a comprehensive exploration of size effect on the compaction behavior. The accuracy of the proposed computational model is verified by comparing the results of the alumina nano-powder warm compaction process with those of experimental data. The optimal hold time is determined for the peak density in the MD analysis of the warm compaction process. The results highlight a nonlinear behavior of heating temperature and pressure on the relative density of the final green product, such that the temperature influence significantly reduces by increasing the pressure. Moreover, the size of nanoparticles is investigated during the warm compaction process of alumina nano-powders; it is shown that the relative density and energy density of the final green product increase by decreasing the size of nanoparticles. [ABSTRACT FROM AUTHOR]

Various novel assisted drilling technologies enhance rock fragmentation performance by introducing microcracks on the rock surface to weaken rock strength. However, the quantitative relationship between artificially induced microcracks and rock fragmentation characteristics is not clear. In this study, we induced artificial microcracks of varying degrees on the rock surface through one-dimensional heat conduction. With the aid of the fluorescent resin, we visualized the microcrack patterns and quantitatively assessed the artificially induced microcracks. Subsequently, we performed quasi-static indentation tests on granite samples containing microcracks to establish the quantitative relationship between microcracks and rock fragmentation performance. The results indicate that the release of crystal water within the temperature range of 200 °C–300 °C is the primary factor leading to a significant increase in microcracks. Load drop signals correlate with the propagation of microcracks, including the competitive interactions between mechanically induced microcracks and artificially induced microcracks. Artificially induced microcracks require a certain initial length to continue propagating under mechanical stress, and excessively short microcracks are detrimental to subsequent propagation. A higher density of microcracks implies a more complex microcrack network, facilitating the merging of cracks to form rock chips under smaller mechanical loads. The consistency between the length density and number density of microcracks in influencing the crater parameters reflects their equal importance in affecting rock fragmentation performance. These findings could help determine the extent of rock weakening by artificially induced microcracks and reveal the mechanisms of rock fracture behavior influenced by microcrack, holding significant implications for the optimization of the process parameters of various assisted rock drilling techniques. [ABSTRACT FROM AUTHOR]

Copyright of Tobacco Science & Technology is the property of Tobacco Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Shower systems provide unique environments that are conducive to biofilm formation and the proliferation of pathogens. The water heating temperature is a delicate decision that can impact microbial growth, balancing safety and energy consumption. This study investigated the impact of different heating temperatures (39 °C, 45 °C, 51 °C and 58 °C) on the shower hose biofilm (exposed to a final water temperature of 39 °C) using controlled full-scale shower setups. Whole metagenome sequencing and metaproteomics were employed to unveil the microbial composition and protein expression profiles. Overall, the genes and enzymes associated with disinfectant resistance and biofilm formation appeared largely unaffected. However, metagenomic analysis revealed a sharp decline in the number of total (86,371 to 34,550) and unique genes (32,279 to 137) with the increase in hot water temperature, indicating a significant reduction of overall microbial complexity. None of the unique proteins were detected in the proteomics experiments, suggesting smaller variation among biofilms on the proteome level compared to genomic data. Furthermore, out of 43 pathogens detected by metagenomics, only 5 could actually be detected by metaproteomics. Most interestingly, our study indicates that 45 °C heating temperature may represent an optimal balance. It minimizes active biomass (ATP) and reduces the presence of pathogens while saving heating energy. Our study offered new insights into the impact of heating temperature on shower hose biofilm formation and proposed optimal parameters that ensure biosafety while conserving energy., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)