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Zeitschriftenartikel zum Thema „Commercial oven“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 21. Februar 2023

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1

Kim, Do-Hyun, Byeonghun Yu, Sungmin Kum, and Chang-Eon Lee. "Optimization Design of Commercial Large Gas Oven Systems." Journal of Energy Engineering 25, no. 2 (June 30, 2016): 21–28. http://dx.doi.org/10.5855/energy.2016.25.2.021.

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2

Walker, S., K. Seetharaman, and A. Goldstein. "Characterizing physicochemical changes of cookies baked in a commercial oven." Food Research International 48, no. 1 (August 2012): 249–56. http://dx.doi.org/10.1016/j.foodres.2012.04.003.

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3

Qu, Yi-xin, He-ming Xu, Jian-feng Zhao, Zhi-yan Wang, and Ya-tao Wang. "Conversion and reaction kinetics of coke oven gas over a commercial Fe−Mo/Al2O3 catalyst." Journal of Central South University 23, no. 2 (February 2016): 293–302. http://dx.doi.org/10.1007/s11771-016-3073-5.

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Jha, P. K., Manish Madhav, B. Ghosh, B. K. Sahoo, S. K. Kushwaha, and K. K. Manjhi. "Effect of Microfines Reduction on Coke Quality in a Commercial Oven." Coke and Chemistry 64, no. 10 (October 2021): 465–70. http://dx.doi.org/10.3103/s1068364x21100021.

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Srikrishna, Adusumilli, and Sankuratri Nagaraju. "Acceleration of ortho ester Claisen rearrangement by a commercial microwave oven." Journal of the Chemical Society, Perkin Transactions 1, no. 3 (1992): 311. http://dx.doi.org/10.1039/p19920000311.

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6

Hrušková, M., and J. Skvrnová. "Use of maturograph and spring oven for the dermination of wheat flour baking characteristics." Czech Journal of Food Sciences 21, No. 2 (November 18, 2011): 71–77. http://dx.doi.org/10.17221/3479-cjfs.

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Quality characteristics of 30 commercial wheat flour samples from Czech industrial mills and 30 wheat flour samples prepared from wheat varieties cultivated in experimental fields (all from wheat harvest 2000) were analysed in detail including maturograph and spring oven (both from Brabender, Germany) as well as bread baking test (Czech method). Specific bread volumes of all flour samples were compared with the bread volumes determined by the oven spring test. The correlation analysis which expressed the relations between wheat flour rheological characteristics and the bread volume is reported

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Pougnet, M. A. B. "Modification of a commercial microwave oven for applications in the chemical laboratory." Review of Scientific Instruments 64, no. 2 (February 1993): 529–31. http://dx.doi.org/10.1063/1.1144227.

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Brooks, M. J. "Thermal performance of a solar oven with augmented sunlight concentration." Journal of Energy in Southern Africa 18, no. 2 (May 1, 2007): 4–10. http://dx.doi.org/10.17159/2413-3051/2007/v18i2a3368.

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This paper describes the thermal performance of a novel solar oven that incorporates a compact reflec-tive lens, or ring array, to augment sunlight concen-tration. Performance is reported in terms of the pos-itive effect of the ring array versus a non-concen-trating lid, maximum operating temperature, ther-mal efficiency, performance under partly cloudy skies, and the effects of incidence angle and track-ing. Use of the ring array lens improved thermal efficiency by 4% in the test range up to 100°C, while boosting the maximum operating temperature from 138°C to 196°C. Comparative tests conduct

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O'Connor, Robyn E., and Colin O'Connor. "Laboratory simulations of a commercial UHT treatment using an oil bath and a programmable, electronically temperature-controlled oven." Journal of Dairy Research 56, no. 4 (August 1989): 593–602. http://dx.doi.org/10.1017/s0022029900029113.

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SummaryHeat stability of secreted bacterial proteinase is normally assessed using an oil bath test in which the sample is heated at a temperature and time representing the commercial UHT treatment of milk. The temperature/time (T/t) profiles of the oil bath and the commercial UHT process being represented are not taken into account. Two laboratory procedures were used to simulate a commercial UHT process in which milk was heated to 140°C and held for 3 s in a Spiroflo heat exchanger. They consisted of a conventional oil bath test and the use of a programmable, electronically temperature-contro

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Asnawi, Muhammad, Saman Azhari, Mohd Nizar Hamidon, Ismayadi Ismail, and Intan Helina. "Synthesis of Carbon Nanomaterials from Rice Husk via Microwave Oven." Journal of Nanomaterials 2018 (2018): 1–5. http://dx.doi.org/10.1155/2018/2898326.

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Microwave oven was utilized to fabricate carbon nanostructure, specifically CNTs, from waste RH powders. It has been shown that the use of carbon source, catalyst, and commercial microwave oven to induce plasma is necessary to carry on this synthesis. The plasma enhances and speeds up the catalytic decomposition of RH in presence of ferrocene. FESEM, TGA, and Raman spectroscopy were utilized to confirm the presence and quality of produced carbon nanomaterials. In addition, these results suggest the conversion of ferrocene to iron(II, III) oxide with notable conversion rate.

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SRIKRISHNA, A., and S. NAGARAJU. "ChemInform Abstract: Acceleration of Ortho Ester Claisen Rearrangement by a Commercial Microwave Oven." ChemInform 23, no. 18 (August 22, 2010): no. http://dx.doi.org/10.1002/chin.199218093.

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12

Hakim, Rahman, and Hanifah Widiastuti. "Analisa Hasil Kekasaran Permukaan Kayu terhadap Jenis Ketam." JURNAL INTEGRASI 9, no. 2 (October 26, 2017): 119. http://dx.doi.org/10.30871/ji.v9i2.455.

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A plane is a tool related to woodworking, which is used for smoothening the surface of the wood. Currently, there are many different smoothing planes available in the market. In this study, the evaluation of a self-made hand plane was conducted. One of the variables that can be utilized to investigate smoothing plane’s performance is by analyzing its wood’s surface smoothening capability. In this reserch, the smoothening capability was evaluated by measuring the wood’s surface roughness after the smoothening process. This study was conducted by utilizing three different types of wood namely li

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Savadori, Paolo, Sophia Dalfino, Marco Piazzoni, Francesco Inchingolo, Massimo Del Fabbro, Gianluca Martino Tartaglia, and Luciano Giardino. "Arduino Automated Microwave Oven for Tissue Decalcification." Bioengineering 10, no. 1 (January 6, 2023): 79. http://dx.doi.org/10.3390/bioengineering10010079.

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Decalcification of hard tissues such as bone and teeth is a complex process that requires using chemicals such as acids and chelating agents. Acids act faster than chelating agents, but they have a greater risk of damaging biological samples. Increasing the reaction speed of the chelating agent may solve this issue. There are several strategies to speed up this process, and using microwaves seems to be one of the most effective. However, lab-dedicated microwave ovens are expensive, and their purchase may seem unjustified. Therefore, a low-cost modification of a commercial microwave oven, consi

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Mohod, A. G., and Y. P. Khandetod. "Thermal Analysis of Solar Tunnel Dryer and Evaluation for Commercial Mango Leather Drying." Journal of Agricultural Engineering 58, no. 1 (March 31, 2021): 90–100. http://dx.doi.org/10.52151/jae2021581.1737.

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A walk-in type semi-cylindrical-shaped solar tunnel dryer (10 m x 3.75 m) was designed, developed, and evaluated at Dr. B.S. Konakan Krishi Vidyapeeth, Dapoli for thermal analysis. The dryer was evaluated by conducting the no-load test at the laboratory to study the thermal profile, energy input/output during the winter and summer seasons. Based on the laboratory experience, a commercial-scale solar tunnel dryer was installed and evaluated at M/s Shirodkar Food Products Pvt. Ltd., kudal, District Sindhudurg (MS) for commercial mango leather drying. The dryer was loaded with 250 kg mango pulp p

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Din, Hussamud, Faisal Iqbal, Jiwon Park, and Byeungleul Lee. "Bias-Repeatability Analysis of Vacuum-Packaged 3-Axis MEMS Gyroscope Using Oven-Controlled System." Sensors 23, no. 1 (December 26, 2022): 256. http://dx.doi.org/10.3390/s23010256.

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The performance of microelectromechanical system (MEMS) inertial measurement units (IMUs) is susceptible to many environmental factors. Among different factors, temperature is one of the most challenging issues. This report reveals the bias stability analysis of an ovenized MEMS gyroscope. A micro-heater and a control system exploiting PID/PWM were used to compensate for the bias stability variations of a commercial MEMS IMU from BOSCH “BMI 088”. A micro-heater made of gold (Au) thin film is integrated with the commercial MEMS IMU chip. A custom-designed micro-machined glass platform thermally

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Kovtun, Alessandro, Massimo Zambianchi, Cristian Bettini, Andrea Liscio, Massimo Gazzano, Franco Corticelli, Emanuele Treossi, Maria Luisa Navacchia, Vincenzo Palermo, and Manuela Melucci. "Graphene oxide–polysulfone filters for tap water purification, obtained by fast microwave oven treatment." Nanoscale 11, no. 47 (2019): 22780–87. http://dx.doi.org/10.1039/c9nr06897j.

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Ulus, Hande, and Jonathan Allen. "Nutrient Degradation in Baked or Air-Fried Sweet Potato Chips." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 783. http://dx.doi.org/10.1093/cdn/nzaa052_052.

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Abstract Objectives The project tested the hypothesis that baked sweet potato chips will retain nutrients and can be produced with lower fat than commercially prepared fried chips. Sweet potato is a staple food that is a good source of dietary fiber, copper, manganese, antioxidants, vitamins C, A, B6, and E and is low in calories and fat. Orange-fleshed sweet potato is a good source of beta-carotene, a vitamin A precursor. Due to its nutritional benefits, demand is increasing and a growing market has created a variety of sweet potato products. Beta-carotene is a heat, light, oxygen labile mole

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Kumar, Ravi, Vivak Kumar, G. R. Singh, B. R. Singh, Samsher ., and Jaivir Singh. "Study on drying characteristics of chemical treated slit green chillies under hot air oven." International Journal of Agricultural Invention 4, no. 02 (November 28, 2019): 229–32. http://dx.doi.org/10.46492/ijai/2019.4.2.17.

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Chilli (Capsicum annuum L.) is one of the important commercial crops of India. It is a crop of tropical and subtropical regions and requires a warm humid climate. Chilli is a highly perishable vegetable with a short shelf-life and commonly encounter postharvest problems; to deal such problems, drying was done using hot air oven. Three different temperatures (50, 60 and 70 °C) use in hot air oven. Before drying chillis were slitted and treated with Butylated Hydroxy Anisole and Potassium Carbonate solution. Overall drying rate increased with temperature in hot air oven. Drying of dipsol green c

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Yoshida, Cecília Harumi, Rosane Aparecida de Oliveira, Patricia Granja Coelho, Fernando Luiz Affonso Fonseca, and Rosangela Filipini. "Process of instrument sterilization in shops with manicure and pedicure services." Acta Paulista de Enfermagem 27, no. 1 (February 2014): 18–22. http://dx.doi.org/10.1590/1982-0194201400005.

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OBJECTIVE: Understanding the sterilization process of critical items used in commercial establishments that offer the services of manicures and pedicure to the public.METHODS: Cross-sectional study with 90 employees exercising the function of manicure and pedicure in commercial establishments. The research instrument was a questionnaire with open and closed questions about the knowledge and procedures related to disinfection and sterilization of instruments.RESULTS: The mean age was 33.8 years, 72 % had taken vocational courses and had professional experience of more than five years. The use o

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Schichnes, Denise, Jeffrey A. Nemson, and Steven E. Ruzin. "Microwave Protocols for Plant and Animal Paraffin Microtechnique." Microscopy Today 13, no. 3 (May 2005): 50–53. http://dx.doi.org/10.1017/s1551929500051658.

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The microwave oven is a valuable tool for light and electron microscopy microtechnique labs. Tissue processing times, traditionally taking up to two weeks, have been reduced to a few hours as a result of the implementation of microwave technology (Kok et al., 1988, Gibberson and Demaree, 2001). In addition, the quality of the tissue preparations has improved dramatically. Microwave ovens have also evolved since their first use in the laboratory. Early experiments were conducted using relatively crude commercial microwave ovens. Now, labs use microwave ovens with temperature probes, strict cont

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Saragih, Agung Shamsuddin, Alfi Eko Putra, and Radon Dhelika. "The Experiment of Thickness Relationship on Ceramic Fiberboard and Silicon Carbide to Temperature Rise in Microwave Oven for Sintering Hydroxyapatite." Key Engineering Materials 833 (March 2020): 209–13. http://dx.doi.org/10.4028/www.scientific.net/kem.833.209.

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Commercial microwave oven 800 W for sintering hydroxyapatite is being developed. The required temperature for sintering hydroxyapatite is 1200°C. A temperature 1200°C can be achieved if commercial microwave combined with susceptor and insulators material. This research is aiming to study about the effect configuration of SiC and Ceramic Fiberboard thickness to temperature rise. The results show that the presence of SiC with a thickness of the thinnest affect significantly temperature rise. The presence of CFb, as a second insulator, decrease the temperature rise and more the CFb thickness incr

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PORTO-FETT, ANNA C. S., BRADLEY A. SHOYER, HARSHAVARDHAN THIPPAREDDI, and JOHN B. LUCHANSKY. "Fate of Escherichia coli O157:H7 in Mechanically Tenderized Beef Prime Rib following Searing, Cooking, and Holding under Commercial Conditions†." Journal of Food Protection 76, no. 3 (March 1, 2013): 405–12. http://dx.doi.org/10.4315/0362-028x.jfp-12-387.

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We evaluated the effect of commercial times and temperatures for searing, cooking, and holding on the destruction of Escherichia coli O157:H7 (ECOH) within mechanically tenderized prime rib. Boneless beef ribeye was inoculated on the fat side with ca. 5.7 log CFU/g of a five-strain cocktail of ECOH and then passed once through a mechanical tenderizer with the fat side facing upward. The inoculated and tenderized prime rib was seared by broiling at 260°C for 15 min in a conventional oven and then cooked in a commercial convection oven at 121.1°C to internal temperatures of 37.8, 48.9, 60.0, and

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Jin, Haojian, Jingxian Wang, Swarun Kumar, and Jason Hong. "Software-defined cooking using a microwave oven." Communications of the ACM 64, no. 12 (December 2021): 95–103. http://dx.doi.org/10.1145/3491196.

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Despite widespread popularity, today's microwave ovens are limited in their cooking capabilities, given that they heat food blindly, resulting in a nonuniform and unpredictable heating distribution. We present software-defined cooking (SDC), a low-cost closed-loop microwave oven system that aims to heat food in a software-defined thermal trajectory. SDC achieves this through a novel high-resolution heat sensing and actuation system that uses microwave-safe components to augment existing microwaves. SDC first senses the thermal gradient by using arrays of neon lamps that are charged by the elec

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Kittibunchakul, Suwapat, Chatrapa Hudthagosol, Promluck Sanporkha, Suwimol Sapwarobol, Uthaiwan Suttisansanee, and Yuraporn Sahasakul. "Effects of Maturity and Thermal Treatment on Phenolic Profiles and In Vitro Health-Related Properties of Sacha Inchi Leaves." Plants 11, no. 11 (June 5, 2022): 1515. http://dx.doi.org/10.3390/plants11111515.

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Sacha inchi (Plukenetia volubilis L.) has been adopted as a novel economic crop with well-studied nutritional and bioactive benefits for human health. Sacha inchi seeds and oil have high commercial value but scant research has focused on its leaves. This study investigated and compared phenolic compositions, antioxidant potentials and in vitro health-related properties of both young and mature sacha inchi leaves after freeze-drying and oven-drying processes. Results showed that p-coumaric acid, 4-hydroxybenzoic acid, ferulic acid and gallic acid were predominantly detected in both young and ma

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Heri Suseno, Sugeng, Agoes Mardiono Jacoeb, and Dudu Abdulatip. "Stability of Imported Commercial Fish Oils (Soft Gel) in East Java." Jurnal Pengolahan Hasil Perikanan Indonesia 22, no. 3 (December 31, 2019): 589–600. http://dx.doi.org/10.17844/jphpi.v22i3.29229.

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Commercial fish oils (soft gel) have been widely traded in Indonesia, especially in East Java.The aimof this research was to determine the quality and stability of fish oils (soft gel) in East Java examined bySchaal oven method and to determine the amount of fatty acids in the commercial fish oil. The stabilityof the commercial fish oil was determined based on peroxide value, anisidine value, and total oxidationafter the oils were stored at 40oC for 6 days. The experimental design used in this research was completelyRandomized Design (CRD) with a treatment time of storage (H-0, H-2, H-4 and H-

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Ramesh, P. D., B. Vaidhyanathan, Munia Ganguli та K. J. Rao. "Synthesis of β-SiC powder by use of microwave radiation". Journal of Materials Research 9, № 12 (грудень 1994): 3025–27. http://dx.doi.org/10.1557/jmr.1994.3025.

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Monophasic β-SiC powder has been synthesized in a commercial microwave oven operating at 2450 MHz and power levels up to 980 W. This simple method of solid-state synthesis involves a direct reaction between silicon and charcoal powder at temperatures lower than 1250 K.

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Trada, Mohan, Harry Ku, and Jayant Vedhar. "Flexural Strength of Phenol Formaldehyde Composites Post-Cured in Microwaves: Preliminary Results." Advanced Materials Research 79-82 (August 2009): 1399–402. http://dx.doi.org/10.4028/www.scientific.net/amr.79-82.1399.

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A commercial phenol formaldehyde based resole thermosetting resin supplied by Borden Chemical Australia Pty. was filled with ceramic-based fillers (Envirospheres or SLG) to increase its flexural strength. By performing flexural tests at a range of filler addition levels, the optimal addition level of SLG was able to be determined in terms of workability, cost and performance. The composites obtained were post-cured in conventional oven and in microwaves respectively. It was found that the maximum flexural strength of the microwave cured composites were only 5% lower than those cured in convent

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Norhadi, Nurhasmanina, Ammar Mohd Akhir, Nor Roslina Rosli, and Farid Mulana. "Drying kinetics of mango fruit using tray and oven dryer." Malaysian Journal of Chemical Engineering and Technology (MJCET) 3, no. 2 (December 31, 2020): 51. http://dx.doi.org/10.24191/mjcet.v3i2.10965.

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Drying is generally used to increase the shelf life of food products. In this context, mango fruit is used as a sample for the drying process because of its high commercial value and particularly high moisture content. The mango was sliced into few batches of sample with a size of 20 mm × 30 mm × 5 mm each. The experiments were conducted using tray and oven dryer at different temperatures of 40, 50 and 60 °C with a steady airflow rate of 1.3 m/s. The objectives are to study the effect of drying time, temperature and air velocity towards drying of mango fruit, to compare the physical characteri

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Werdani, Ika Diana, Hesti Nur Choirunnisa, Nur Hidayatus Sholikah, and Sitoresmi Prabaningtyas. "The Effect of Light Treatment and Media Combination on Luminescence Endurance of Bioluminescent Bacteria Isolated from Squid [Loligo duvacelli ( D'Orbigny, 1835)]." KnE Life Sciences 3, no. 4 (March 27, 2017): 118. http://dx.doi.org/10.18502/kls.v3i4.695.

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<p class="Els-Abstract-text">Some bacteria emits light in the dark. The aim of this research is to find lighting duration and medium composition which produce the most enduring luminescence. The results showed that one of the bacteria isolated from light organ of <em>Loligo duvacelli </em>(D'Orbigny, 1835)<em> </em>squid are able to emit light. The isolation use trisalt solution and cultured into nutrient agar with addition of NaCl emits the longest blue-green light duration under a 1:1 dark-light shift incubation 8.3 d. Meanwhile under a total light, total dark,

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Jain, Shubha, B. Nagi Reddy, K. Sambasiva Rao, and G. Neeliah. "Microwave Assisted Synthesis of Indole Substituted Alkenes Using Knoevenagel Condensation Reaction and their Antibacterial Activity Study." E-Journal of Chemistry 7, s1 (2010): S543—S551. http://dx.doi.org/10.1155/2010/243682.

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The reaction rate of Knoevenagel condensation can be dramatically enhanced by irradiating the reaction mixture containing an aldehyde, active methylene compound,L-proline and chlorobenzene with a commercial microwave oven. Twenty Knoevenagel condensation products were synthesized within 5-17 min in good yields. The new compounds were also screened for their antibacterial activity.

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VERMEULEN, PETE, VIRGINIA URRESTARAZÚ, STELLA HUERTAS, JORGE BALTAR, and JUAN J. BRUM. "Organoleptic Qualities and Foot-and-Mouth Disease Virus Stability in Beef Patties Processed by Broiler/Continuous Belt Oven Cooking." Journal of Food Protection 56, no. 3 (March 1, 1993): 219–22. http://dx.doi.org/10.4315/0362-028x-56.3.219.

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Commercial processing methods routinely used for the cooking of ground beef patties in the United States were examined for their virucidal activity against foot-and-mouth disease virus. Thermal processing of the patties in the broiler followed by 20 min oven cooking with an exit temperature of 99.7°C inactivated more than 4.0 log10 PFU of foot-and-mouth disease virus. The electronically controlled process was not only virucidal but produced a consumer-acceptable product.

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Bowers, L. J., M. E. Dikeman, L. Murray, and S. L. Stroda. "Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures." Meat Science 92, no. 2 (October 2012): 97–106. http://dx.doi.org/10.1016/j.meatsci.2012.04.019.

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Lee, Chi-Yuan, Shuo-Jen Lee, Chwan-Hsen Chen, Lung-Jieh Yang, Xin-Wen Wang, Jyun-Ting Lin, Po-Yeng Chao, and Shan-Yu Chen. "Application of Monitoring Module Three-in-One Microsensor to Real-Time Microscopic Monitoring of Polarizer Sheet in Roll-to-Roll Process." Processes 10, no. 5 (May 2, 2022): 900. http://dx.doi.org/10.3390/pr10050900.

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The Roll-to-Roll (R2R) process refers to a high-efficiency, low-cost, continuous production method. The roll material used for processing is a flexible plastic or metal film. In many R2R processes, polarizing films are high-precision products with a high output value. In the production of conventional polarizers, product inspection will only be carried out after the production of the polarizing film is completed. The principal raw material of a polarizer sheet is a hydrophilic polymer, the properties of which may be influenced by water vapor, which degrades its quality. Whether or not the prod

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Ito, M., K. Ushida, N. Nakao, N. Kikuchi, R. Nozaki, K. Asai, and M. Washio. "Dechlorination of poly(vinyl chloride) by microwave irradiation I: A simple examination using a commercial microwave oven." Polymer Degradation and Stability 91, no. 8 (August 2006): 1694–700. http://dx.doi.org/10.1016/j.polymdegradstab.2005.12.003.

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Bugryniec, Peter J., Jonathan N. Davidson, and Solomon F. Brown. "Assessment of thermal runaway in commercial lithium iron phosphate cells due to overheating in an oven test." Energy Procedia 151 (October 2018): 74–78. http://dx.doi.org/10.1016/j.egypro.2018.09.030.

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An, Xijie, Ying Gao, Zizhen Dong, Qinglin Guo, Lili Li, and Yancang Li. "Effects of Commercial Antioxidants on Aging Resistances of Asphalt Binders." Advances in Materials Science and Engineering 2022 (August 11, 2022): 1–16. http://dx.doi.org/10.1155/2022/7725148.

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Asphalt aging has a direct influence on the durability of asphalt mixture. In order to improve thermal oxidizing aging resistance of asphalt, the commercial antioxidants including Irganox 1010 and Irgafos 168 were selected to modify base asphalt and SBR asphalt. The basic properties of modified asphalt before and after the rolling thin film oven test (RTFOT) are evaluated by penetration, softening point, ductility, and viscosity. The Fourier transform infrared spectroscopy (FTIR) test was applied to determine the antiaging mechanism of modified and unmodified asphalt. According to the test res

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Sakai, Toshio, and Koji Uchizono. "Microwave fixation of large tissue." Proceedings, annual meeting, Electron Microscopy Society of America 48, no. 3 (August 12, 1990): 738–39. http://dx.doi.org/10.1017/s0424820100161254.

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Chemical fixation of large biological tissues in electron microscopy has a disadvantage that fixative doesn’t penetrate well into the deeper part of the tissue. My experience suggests that the poor penetration by chemical fixation can be improved by microwave fixation. Temperature raise caused by microwave irradiation is regulated by the cold bath on the floor of the oven. This paper shows that microwave fixation is readily practicable together with conventional fixation. Well-fixed section with an area as large as 1×5mm is observable and the details of morphological structures are preserved q

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Babakhani, Bahareh, Saeed Ostad Movahed, Saghar Ghazy, and Ali Ahmadpour. "A New Formulation for Polymeric Separator Gels for Potential use in Blood Serum Separator Tubes." Progress in Rubber, Plastics and Recycling Technology 34, no. 1 (February 2018): 35–53. http://dx.doi.org/10.1177/147776061803400103.

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Blood serum separator tubes (SST) are used for collecting blood samples for performing clinical chemistry assays. Some SST's have separator gels inside the tube which enable them better separation of the blood serum from packed cells during centrifugation. The cost, weak performance and interaction with blood ingredients are the most concerns of the available commercial gels. A commercial and cheap silicone oil as a polymeric base of the gel was chosen and formulated without and with several fillers. Subsequently, the compounds were crosslinked through a free radical crosslinking mechanism usi

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Ly, N. G., E. F. Denby, and B. N. Hoschke. "A Quick Test for Measuring Fabric Dimensional Stability." Textile Research Journal 58, no. 8 (August 1988): 463–68. http://dx.doi.org/10.1177/004051758805800806.

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A test that takes less than one hour as opposed to the conventional one day test is proposed for measuring the relaxation shrinkage and hygral expansion of fabrics. There is no need for a controlled environment, the only equipment required being a household microwave oven and a scaled ruler. The test's simplicity makes it suitable for use in a commercial environment, especially for quality control during fabric finishing and garment making.

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Park, Sin-Young, Gye-Woong Kim, Jin-Man Kim, Jong-Ho Koh, Juhui Choe, and Hack-Youn Kim. "Comparative Analysis on the Quality Characteristics between Oven Cooking Type Pork Cutlet Added Probiotics and Commercial Pork Cutlet." Current Topic in Lactic Acid Bacteria and Probiotics 5, no. 1 (June 2019): 20–26. http://dx.doi.org/10.35732/ctlabp.2019.5.1.20.

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Klinbun, Waraporn, and Phadungsak Rattanadecho. "Effects of power input and food aspect ratio on microwave thawing process of frozen food in commercial oven." Journal of Microwave Power and Electromagnetic Energy 53, no. 4 (October 2, 2019): 225–42. http://dx.doi.org/10.1080/08327823.2019.1677430.

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Bansod, Babankumar S., Ritula Thakur, and ML Singla. "Evaluation of calibration of moisture meter for Indian wheat by microwave oven drying technique and commercial moisture meter." Transactions of the Institute of Measurement and Control 34, no. 5 (September 12, 2011): 539–45. http://dx.doi.org/10.1177/0142331211406592.

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Elhassan, Mohammed, Karin Wendin, Viktoria Olsson, and Maud Langton. "Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts." Foods 8, no. 3 (March 12, 2019): 95. http://dx.doi.org/10.3390/foods8030095.

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In the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. Most previous reviews have dealt with insects as a group, making it difficult to evaluate each individual insect species as food because of the generalized data. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. For example, the protein content of mealworm larvae is

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Hubbard, Benjamin R., Lindsay I. Putman, Stephen Techtmann, and Joshua M. Pearce. "Open Source Vacuum Oven Design for Low-Temperature Drying: Performance Evaluation for Recycled PET and Biomass." Journal of Manufacturing and Materials Processing 5, no. 2 (May 20, 2021): 52. http://dx.doi.org/10.3390/jmmp5020052.

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Vacuum drying can dehydrate materials further than dry heat methods, while protecting sensitive materials from thermal degradation. Many industries have shifted to vacuum drying as cost- or time-saving measures. Small-scale vacuum drying, however, has been limited by the high costs of specialty scientific tools. To make vacuum drying more accessible, this study provides design and performance information for a small-scale open source vacuum oven, which can be fabricated from off-the-shelf and 3-D printed components. The oven is tested for drying speed and effectiveness on both waste plastic po

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Sarnat, Harvey B. "Vimentin Immunohistochemistry in Human Fetal Brain: Methods of Standard Incubation versus Thermal Intensification Achieve Different Objectives." Pediatric and Developmental Pathology 1, no. 3 (May 1998): 222–29. http://dx.doi.org/10.1007/s100249900030.

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Vimentin is transiently expressed in many cells of neuroectodermal origin in the fetal central nervous system and may be demonstrated by immunohistochemistry in paraffin sections. Traditional methods incubate antibodies with tissue sections at room temperature, but boiling the incubating solution in a microwave oven enhances antigen retrieval and greatly intensifies immunoreactivity This study compares vimentin immunoreactivity using various dilutions of a commercial monoclonal antibody and various incubation conditions including room temperature, overnight at 4°C, and after heating to boiling

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Sanders, T. H., A. M. Schubert, and K. L. Bett. "Quality Characteristics of Red Testa Peanuts Associated With Tomato Spotted Wilt Virus Infected Plants1." Peanut Science 21, no. 2 (July 1, 1994): 81–83. http://dx.doi.org/10.3146/i0095-3679-21-2-2.

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Abstract Florunner peanuts with red, cracked testae commonly associated with tomato spotted wilt virus (TSWV) infected plants were examined for size, oil quality and flavor variation. Samples of visually normal and red testa peanuts (RTP) were collected randomly by electronic color sorting and hand-picking from three locations in Texas. Size distributions in the samples indicated higher percentages of RTP in smaller commercial sizes. Mean seed weight was lower for RTP except in the single largest screen size (9.5 mm). The oleic/linoleic acid ratio in oil from various commercial sizes was sligh

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Kyung, Jae Park, and Il Woo Dae. "Development of Infrared Ray Curing Technology at Continuous Coil Coating Line." Materials Science Forum 654-656 (June 2010): 1819–22. http://dx.doi.org/10.4028/www.scientific.net/msf.654-656.1819.

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The No. 1 continuous coil coating line of Dongbu Steel produces 70,000 tons of commercial quality products annually, and the pre-coated metal (PCM) products are widely used for a home appliances or building materials. The lines are consisted of pre-treatment, painting, curing and tension levelling processes. The typical curing methods are injection of hot air, infrared rays, electron beam, or induction heated oven. Peak metal temperature (PMT) is the vital factor that determines the product quality. The curing oven of No. 1 continuous coil coating line revamped from injection of hot air to inf

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HARUYAMA, YOICHI, MANABU SAITO, and KOJI YOSHIDA. "TRACE ELEMENT ANALYSIS IN FLOUR." International Journal of PIXE 05, no. 02n03 (January 1995): 79–84. http://dx.doi.org/10.1142/s0129083595000113.

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Trace elements in five kinds of flour which were made in Japan. America and Canada, have been measured by means of in-air PIXE. Twelve kinds of trace elements were detected, such as Cl, K, Ca, Sc, Cr, Mn, Fe, Co, Ni, Cu, Zn and Br. The concentration of these elements varied depending on the place where they were made. In order to check the target preparation procedure, two types of sample preparation have been used, such as wet ashing by nitric acid in a microwave oven and making a paste by an internal standard solution. Comparisons of the results of both samples ensures that bromine was not l

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Yeh, Tung-Hsin, Jiin Yuh Jang, Yu Bin Chen, and Der Her Wang. "Numerical Modeling and Design of an Inspection Device with Thermoelectric Coolers for the Coke Oven." Key Engineering Materials 419-420 (October 2009): 29–32. http://dx.doi.org/10.4028/www.scientific.net/kem.419-420.29.

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In order to inspect on wall condition inside the coke oven, an inspection device has been developed to protect a camera inside and sustains high temperature long enough so that it can be permanently-installed on the pusher ram beam. The temperature of the coking chamber during operation is about 1200 °C while the maximum tolerable temperature of a camera is less than 40 °C. The device has to function as a good thermal insulator with cooling element for the camera at the pusher head and for signal cables along the beam. In this paper, the necessary conditions of the inspective device were found

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Musioł, Marta, Joanna Rydz, Wanda Sikorska, Piotr Rychter, and Marek Kowalczuk. "A preliminary study of the degradation of selected commercial packaging materials in compost and aqueous environments." Polish Journal of Chemical Technology 13, no. 1 (January 1, 2011): 55–57. http://dx.doi.org/10.2478/v10026-011-0011-z.

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A preliminary study of the degradation of selected commercial packaging materials in compost and aqueous environmentsThe paper presents the results of the degradation of two commercial packaging materials CONS-PET and BioPlaneta in the compost and distilled water at 70°C. The materials containing polylactide (PLA), CONS-PET 13% and BioPlaneta 20%, aliphatic-aromatic copolyester terephthalic acid/adipic acid/1,4-butanediol (BTA) and commercial additives degraded under the industrial composting conditions (composting pile or container) and in distilled water at 70°C in the laboratory holding ove

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