Effect of Thermal Processing and Additives on the Kinetics of Oxytetracycline Degradation in Pork Muscle

1997 ◽  
Vol 45 (6) ◽  
pp. 2252-2257 ◽  
Author(s):  
Rick W. Fedeniuk ◽  
Phyllis J. Shand ◽  
Alan R. McCurdy
2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Xiaoyan Dai ◽  
Chenhuan Yu ◽  
Qiaofeng Wu

Abstract Jiangpo is an increasingly popular East Asian spice which is made from Mangnolia officinalis bark and ginger juice. Since it induces bioactive compounds decomposition and has influence on final flavor and fragrance, cooking is regarded as the key operation in preparation of Jiangpo. To evaluate the bioactive compounds content changes of Jiangpo during thermal processing, kinetic parameters including reaction order, rate constant, T1/2 and activation energy of bioactive markers namely honokiol, magnolol and curcumin were determined. Cooking was set at temperatures 60, 90 and 120 °C for selected time intervals. Results displayed the thermal kinetic characteristics of the three compounds. Thermal degradation of Honokiol and magnolol both followed first order kinetic model and the loss of curcumin fitted second order. A mathematical model based on the obtained kinetic parameters has also been developed to predict the degradation of honokiol, magnolol and curcumin in non-isothermal state. All the information in this paper could contribute necessary information for optimizing the existing heat processing of Jiangpo.


2018 ◽  
Vol 931 ◽  
pp. 628-633 ◽  
Author(s):  
Sergey V. Fedosov ◽  
Maxim O. Bakanov ◽  
Sergey N. Nikishov

The work considers mathematical models describing thermal processes in the framework of thermal processing of raw material mixture for cellular glass sponging. It is shown that the existing models do not completely reflect the physical processes occurring in the technology of cellular glass production. It is noted that kinetics of cell formation in cellular glass is a promising trend for improving the cellular glass technology.


2019 ◽  
Vol 141 (7) ◽  
Author(s):  
Halina Pawlak-Kruczek ◽  
Mateusz Wnukowski ◽  
Krystian Krochmalny ◽  
Mateusz Kowal ◽  
Marcin Baranowski ◽  
...  

This study compares a staged thermal processing of the sewage sludge, with single step, integrated thermal processing. The aim of this study is to find the optimal conditions for drying and subsequently for carbonization/torrefaction of sewage sludge, regarding the energy consumption. This study presents the results of the drying tests performed at laboratory scale convective dryer for different parameters of drying agent (air). The tests were focused on finding and developing a method of drying that allows to minimize the energy consumption. Subsequently, both dry and vapothermal torrefaction was performed in the presence of oxygen. The kinetics of drying, using low quality heat as well as the properties of products and by-products of torrefaction in both regimes were determined. The process was characterized by mass yield and energy yield in both of the cases. There has been only scarce amount of literature studies published on the torrefaction of sewage sludge so far, without a detailed study of the composition of the torgas and tars of such origin. Performed study enables a comparison of two distinct scenarios of the processing, i.e., drying followed by dry torrefaction with a single stage of vapothermal torrefaction.


Author(s):  
Xiping Nan ◽  
Shuli Nan ◽  
Xianpeng Zeng ◽  
Lining Kang ◽  
Xiangying Liu ◽  
...  

The inhibition kinetics of glutathione (GSH) and quercetin on Acrylamide (AA) formation in the low-moisture Maillard systems were investigated at 180 °C. The inhibition rates in an equal-molar asparagine/glucose (Asn/Glc) system was higher than those in asparagine/fructose (Asn/Fru) system, and the maximum inhibition rates for AA were 57.75% with GSH of 10 -2 mol L -1 and 51.38% with quercetin of 10 -1 mol L -1 . The Logistic-Index dynamic model and simplified two consecutive first-order kinetic models were well fitted to the changes of AA in the Asn/Glc system. The kinetics results suggested the predominant inhibition effect of GSH on AA could be attributed to the competitive reaction between GSH and Asn for the consumption of Glc. The kinetic results and HPLC-MS/MS analysis of quercetin inhibiting AA indicated that quercetin might mitigate AA through the binding reaction of quercetin decomposition product and Maillard intermediate product. These experimental results can provide theoretical data to control the formation of AA during food thermal processing.


2000 ◽  
Vol 647 ◽  
Author(s):  
Sabina Spiga ◽  
Sandro Ferrari ◽  
Marco Fanciulli ◽  
Bernd Schmidt ◽  
Karl-Heinz Heinig ◽  
...  

AbstractIn this work we investigate the ion beam synthesis of Sn and Sb clusters in thin oxides. 80 keV (fluences of 0.1-1 × 1016 cm−2) Sn implantation in 85 nm thick SiO2, followed by annealing (800-1000°C for 30-300 sec under Ar or N 2 dry ambient) in a rapid thermal processing (RTP) system, leads to the formation of two cluster bands, near the middle of the SiO2 layer and the Si/SiO2 interface. In addition, big isolated clusters are randomly distributed between the two bands. Cluster-size distribution and cluster-crystallinity are related to implantation fluence and annealing time. Low energy (10-12 keV) Sb and Sn implantation (fluences 2-5 × 1015 cm−2) leads to the formation of very uniform cluster-size distribution. Under specific process conditions, only an interface cluster band is observed.


LWT ◽  
2007 ◽  
Vol 40 (2) ◽  
pp. 300-306 ◽  
Author(s):  
Benjar Chutintrasri ◽  
Athapol Noomhorm

1987 ◽  
Vol 92 ◽  
Author(s):  
J. Nulman

ABSTRACTThe in-situ processing of silicon dielectrics by rapid thermal processing (RTP) is described. RTP includes here three basic sequentially performed processes: wafer cleaning, oxidation and annealing. The insitu cleaning allows for reduction of chemical and native oxides and silicon surface chemical polish, resulting in interface density of states as low as 5×l09 cm-2eV-1. Kinetics of oxide growth indicates an activation energy of 1.4 eV for the initial linear oxidation rate.


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