Zobrazeno 1 - 10
of 3 281
pro vyhledávání: '"HEAT TREATMENTS"'
Autor:
Majida Al-Wraikat, Mohamed Aamer Abubaker, Yingli Liu, Xi Ping Shen, Yu He, Linqiang Li, YongFeng Liu
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101691- (2024)
This work investigated the functional changes in whey proteins obtained from goat milk subject to various temperature treatments. Ultra-high temperature instantaneous sterilization (UHTIS) caused less damage than the common low-temperature, whereas s
Externí odkaz:
https://doaj.org/article/688571cb953e4cdf994543aa8f734a0f
Publikováno v:
Materials & Design, Vol 245, Iss , Pp 113273- (2024)
This work introduced the effects of higher tempering temperatures on the microstructural evolution of Cu − bearing medium Mn steel. After quenching steel at 860 °C for 1 h, it was tempered at 600, 640, and 670 °C for 2 h. The results indicated th
Externí odkaz:
https://doaj.org/article/0c60e915421f472ba4435c03dab58782
Autor:
Leitao Wang, Chen Sun, Yanfei Cao, Qianwei Guo, Kaiyan Song, Hanghang Liu, Hongwei Liu, Paixian Fu
Publikováno v:
Journal of Materials Research and Technology, Vol 30, Iss , Pp 9481-9493 (2024)
A new type of lightweight high aluminum bearing steel had been developed based on the widely used high carbon chromium bearing steel. Via multi-scale experimental characterizations and theoretical calculations, here we mainly focused on the evolution
Externí odkaz:
https://doaj.org/article/c081afd8f5ec4cc3a013303210c86c62
Autor:
Nermeen Makram Louis Malak
Publikováno v:
Journal of Advanced Veterinary and Animal Research, Vol 11, Iss 1, Pp 194-202 (2024)
Objective: The present work aimed to determine the impact of various cooking methods on sensory attributes, microbial safety, and physicochemical characteristics of ostrich meat to specify the best cooking method that guarantees the microbial safety
Externí odkaz:
https://doaj.org/article/d00ecb53d8b44199a44698d0a3bb729e
Autor:
Bhawna Sobti, Mutamed Ayyash, Mustapha Mbye, Meththa Ranasinghe, Akmal Nazir, Rabih Kamleh, Basim Abu-Jdayil, Afaf Kamal-Eldin
Publikováno v:
NFS Journal, Vol 35, Iss , Pp 100181- (2024)
The aim of this study was to assess the effects of ultrafiltration (UF) combined with high-pressure processing (HPP) or heat treatment on the quality of yogurts produced from camel milk (CM) or bovine milk (BM). Milk was concentrated by UF (0, 1, and
Externí odkaz:
https://doaj.org/article/2664b96f26484ea48f17ab9c04e214c5
Publikováno v:
Hydrogen, Vol 4, Iss 4, Pp 1035-1050 (2023)
Research into safer, durable steels to be used in hydrogen-rich environments has been gaining importance in recent years. In this work, 42CrMo4 steel was subjected to quenched and tempered heat treatments using different temperature and time duration
Externí odkaz:
https://doaj.org/article/8cdff0d6b0be49058e0bc9910ac3a36b
Autor:
Serena Lerda, Giulio Marchese, Emilio Bassini, Mariangela Lombardi, Daniele Ugues, Paolo Fino, Sara Biamino
Publikováno v:
Materials, Vol 17, Iss 18, p 4532 (2024)
This paper deals with the development and characterization of an Inconel 625 (IN625) reinforced with 2 wt.% of sub-micrometrical TiC particles produced by the laser powder bed fusion (LPBF) process. IN625 and IN625 2 wt.% TiC microstructural evolutio
Externí odkaz:
https://doaj.org/article/ffcab8204d7247609cfabb5dd22e0976
Autor:
Andrés Goenaga-Villanueva, Edinson Bastos-Blandon, Lissette Casadiego-Miranda, Enrique Niebles-Nuñez, Hugo Gonzalez-Romero, Lina Leguizamón-Galindo, Andrea Muñoz-Mizuno
Publikováno v:
Ain Shams Engineering Journal, Vol 15, Iss 5, Pp 102687- (2024)
This study analyzed the impact of heat treatments on ASTM A131 ABS DH36 steel's microstructure and hardness behavior. In its initial state, we characterized the chemical composition, microstructure, tensile strength, and hardness. Several samples und
Externí odkaz:
https://doaj.org/article/8099529692994a97aa0238abc7a5e658
Publikováno v:
Next Materials, Vol 3, Iss , Pp 100175- (2024)
Mn-Si spring steels are widely employed for manufacturing automotive components such as helical springs. To develop higher strength spring steels based on the concept of the composition design and heat treatments, the generation ultra-high strength s
Externí odkaz:
https://doaj.org/article/a7a67ee0a3e841d29ee6718522522e9a
Publikováno v:
Shipin yu jixie, Vol 39, Iss 7, Pp 234-240 (2023)
Post-acidification is one of the most important factors affecting the sensory quality, flavor characteristics and stability of yogurt during shelf-life. Non-thermal treatments are novel methods to control post-acidification, which can maintain the or
Externí odkaz:
https://doaj.org/article/d2f54f2a2a3c497fbd3f185e308a9850