Relevant bibliographies by topics / Salty dishes

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Salty dishes'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Salty dishes"

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Dehmer, Edward S., and Chiwon W. Lee. "Germination of Selected Turfgrass Seeds under Saline Conditions." HortScience 31, no. 4 (August 1996): 701g—702. http://dx.doi.org/10.21273/hortsci.31.4.701g.

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The influence of NaCl concentration on seed germination in blue grama grass (Bouteloua gracilis), salty alkaligrass (Puccinellia distans) and Kentucky bluegrass (Poa pratensis) were investigated. When seeds were germinated in petri dishes containing 0, 2.5, 5.0, 7.5, 10, 12.5, 15, 17.5, 20, 22.5, 25, 27.5, and 30 g·liter–1 NaCl at 22 C for 4 weeks, blue grama grass was most salt-tolerant with 50% germination at 17.5 g·liter–1. The salt concentrations that provided 50% germination for salty alkaligrass and Kentucky bluegrass were 5 and 1.5 g·liter–1, respectively. The upper limits of salinity that allowed any germination were 30 g·liter–1 (1%) for blue grama grass, 27.5 g·liter–1 (1%) for salty alkaligrass, and 5 g·liter–1 (2%) for Kentucky bluegrass. Germination was quickest in blue grama grass (90% germination in 1 week) followed by salty alkaligrass (50% in 3 weeks) and Kentucky bluegrass (50% in 4 weeks). The tissue contents of Na+ and Cl– as influenced by increasing levels of NaCl were also determined.
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Kandiah, Jayanthi, Diana Saiki, and James A. Jones. "Eating behaviors of American adults during the COVID-19 pandemic." Journal of Medical Research and Innovation 5, no. 1 (February 8, 2021): e000248. http://dx.doi.org/10.32892/jmri.248.

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The objective was to assess the impact of the COVID-19 pandemic on eating behaviors of a cross section of the US adult population. Participants (N=844) completed a survey via Amazon Mechanical Turk which evaluated frequency of consumption of five food categories - mixed dishes, salty, sweet, creamy foods and beverages during perceived stress. Physical, emotional and psychological self-care and demographics were also collected. Males eating behaviors especially mixed dishes, sweet foods, and creamy foods decreased when stressed. However, in females there was an increase in the consumption of sweet and creamy foods. When compared to their counterpart, there was a reduction in food choices among minorities and Hispanics. Participants with higher BMI had increased eating behaviors of mixed dishes, salty, and sweet foods. The physical self-care scale revealed there was limited consumption of sweet foods but the psychological self-care demonstrated that there was an increase in creamy food intake
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Gaona-Pineda, Elsa, Sonia Rodríguez-Ramírez, Brenda Martínez-Tapia, Selene Guerrero-Zúñiga, Rogelio Pérez-Padilla, and Teresa Shamah-Levy. "Dietary Patterns and Daytime Sleepiness in Mexican Adults from 2016 National Health and Nutrition Survey." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1405. http://dx.doi.org/10.1093/cdn/nzaa061_033.

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Abstract Objectives To assess the association between dietary patterns and sleep disorders in a nationally representative sample of Mexican adults (20–59 y). Methods Sleep symptoms and dietary information of a sample of 5076 Mexican adults from 2016 National Health and Nutrition Survey were analyzed. If perception of nonrestorative sleep or feeling sleepy/tired during the day ≥3 days/week were reported in a sleep symptoms questionnaire daytime sleepiness was defined. Dietary data was obtained through a semi-quantitative food frequency questionnaire of 7 days. Food and beverages were classified into 26 food groups: Sweetened dairy and non-dairy beverages, Non-sweetened dairy and non-dairy beverages, Fruits, Vegetables, Other dairy products, Legumes, Cereal-based salty dishes, Corn-based salty dishes, Fast food, Eggs, Meat and poultry, Processed meat, Bakery products, Candies, Desserts, Salty snacks, Nuts and Seeds, Added fats, Tortilla, Soup, Ready-to-eat cereals, Bread, Potatoes, Alcohol, coffee and tea. Dietary patterns were generated through k-means cluster analysis using the standardized percentage of energy intake contribution of each food group. Logistic regression model adjusted by age, sex, socioeconomic status, rural/urban area, geographical region, tobacco use, physical activity level and total energy intake was done to assess the association. All statistical analyses were performed using STATA 14.0, with SVY commands. Results Three dietary patterns were identified: traditional (high in legumes and tortilla), industrialized (high in sweetened beverages, fast food and alcohol, coffee or tea) and mixed (high in meat, poultry, fruits and vegetables). 19.5% Mexican adults reported daytime sleepiness, it was higher in women (24.1%; 95% CI: 21.2, 27.2) than in men (14.5%; 95% CI: 12, 17.3). Multivariate logistic regressions showed that the industrialized pattern had higher odds for daytime sleepiness (OR = 1.49; 95% CI: 1.12, 1.99) than the traditional pattern. Conclusions Dietary patterns are associated with sleep disorders, such as daytime sleepiness in Mexican adults. Further research is needed to break the vicious circle of poor-quality diets, sleep disorders and health. Funding Sources Mexican Ministry of Health.
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Suhaema, Suhaema, and Herta Masthalina. "Pola Konsumsi dengan Terjadinya Sindrom Metabolik." Kesmas: National Public Health Journal 9, no. 4 (May 1, 2015): 340. http://dx.doi.org/10.21109/kesmas.v9i4.741.

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AbstrakTerjadinya sindrom metabolik diduga berhubungan dengan pergeserangaya hidup masyarakat yang berubah menuju masyarakat modern, darimengonsumsi makanan tradisional beralih ke makanan instan dan kebaratbaratan. Penelitian ini bertujuan untuk mengetahui prevalensi sindrom metabolik dan determinannya dari pola konsumsi, meliputi konsumsi sayur dan buah serta pola makan makanan manis, asin, berlemak, lauk hewani berpengawet, dan penggunaan penyedap. Penelitian ini merupakan bagian dari analisis lanjut data Riset Kesehatan Dasar tahun 2013 dengan desain potong lintang. Jumlah sampel setelah pembobotan adalah 1.878.578 orang dengan kriteria berusia 18 tahun ke atas. Pengumpulan data pola konsumsi, antropometri, klinis, dan biomedis telah dilakukan. Analisis data menggunakan kai kuadrat dan regresi logistik biner. Prevalensi sindrom metabolik di Indonesia sebesar 23%, pada perempuan 26,6% dan pada laki-laki 18,3%. Konsumsi makanan manis lebih dari satu kali per hari sebanyak 43,5% dan kurang dari satu kali per hari 10,5% dengan peluang mengalami sindrom metabolik sebesar 6,567 kali. Konsumsi makanan asin yang termasuk dalam kategori sering memiliki proporsi sindrom metabolik sebesar 100% dengan risiko mengalami sindrom metabolik sebanyak 6,363 kali. Terdapat hubungan yang signifikan (nilai p < 0,05) antara pola konsumsisayur dan buah, frekuensi konsumsi makanan manis, asin, berlemak,lauk hewani yang diawetkan, penggunaan penyedap, dan mi instan dengan kejadian sindrom metabolik pada usia produktif.AbstractOccurrence of metabolic syndrome is assumedly related to the changing ofpeople’s lifestyle into modern society, from consuming traditional food to instant food and be westernized. This study aimed to determine metabolicsyndrome prevalence and its determinants from consumption patterns including vegetable and fruit consumption as well as consumption patterns of sweet, salty, fatty food, preserved animal side dishes and use of seasonings. This study was a part of advanced 2013 Basic Health Research data analysis by cross sectional design. A total of sample after weighting was 1,878,578 people on aged 18 years old and older. Collecting consumption pattern, anthropometry, clinic and biomedic data had been conducted. Data analysis used chi square and binary logistic regression. Metabolic syndrome prevalence in Indonesia is 23%, 26.6% on women and 18.3% on men. Consuming sweet food more than once a day was 43.5% and less than once a day was 10.5% with opportunity of suffering metabolic syndrome was 6.567 times. Salty food consumption included into often category had metabolic syndrome proportion worth 100% with 6.363 times risk of suffering metabolic syndrome. There was a significant relation (p value < 0.05) between the pattern of vegetable and fruit consumption, frequency of sweet, salty, fatty food, preserved animal side dishes, the seasoning use and instant noodle with metabolic syndrome occurrence in productive age.
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Du, Wenwen, Jiguo Zhang, Yuan Li, Feng J. He, Xue Zhou, Zhihua Xu, Yifu Gao, et al. "Restaurant interventions for salt reduction in China: protocol for a randomised controlled trial." BMJ Open 10, no. 12 (December 2020): e038744. http://dx.doi.org/10.1136/bmjopen-2020-038744.

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IntroductionSalt intake in China is high, and most of it comes from that added by consumers. Nevertheless, recent years have seen a rapid increase in the frequency at which people eat out. The aim of this study is to evaluate the effectiveness of interventions designed for salt reduction in restaurants through a randomised controlled trial in China.Methods and analysisAs a randomised controlled trial with restaurants as study subjects, we recruited 192 restaurants from 12 counties of 6 provinces in China. After the baseline survey, restaurants were randomly assigned to intervention or control group. Using social cognitive theory, comprehensive intervention activities were designed to encourage salt reduction in all restaurant foods, and at the same time, to encourage consumers to choose lower salt options when eating out. The interventions will be conducted only in restaurants of the intervention group during the first year. The follow-up assessment will be conducted at the end of the trial. The primary outcome is the change in the average salt content of the five best-selling dishes of the restaurant, as measured by laboratory tests. Secondary outcomes include differences in the monthly use of salt and salty condiments between intervention and control restaurants, and the knowledge, attitude and practice on salt among restaurant consumers.Ethics and disseminationThe study was reviewed and approved by the Review Board of the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention and Queen Mary Research Ethics Committee. Results will be disseminated through presentations, publications and social media.Trial registration numberChiCTR1800019694; Pre-results.
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CABEDO, L., L. PICART i BARROT, and A. TEIXIDÓ i CANELLES. "Prevalence of Listeria monocytogenes and Salmonella in Ready-to-Eat Food in Catalonia, Spain." Journal of Food Protection 71, no. 4 (April 1, 2008): 855–59. http://dx.doi.org/10.4315/0362-028x-71.4.855.

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Listeria monocytogenes and Salmonella are pathogenic bacteria that can contaminate food products during or after processing. Ready-to-eat (RTE) food does not undergo any treatment to ensure its safety before consumption, and therefore risk of foodborne disease must be considered if these pathogens are present in the food. To evaluate the prevalence of these pathogens in RTE food, 140 RTE fish product samples, 501 RTE meat product samples, 462 RTE dairy samples, and 123 RTE dishes and desserts, providing a total of 1,226 samples, were collected from retail stores and food industry and analyzed for the presence of L. monocytogenes. A total of 1,379 samples consisting of 187 RTE fish products and 569 RTE meat products, 484 RTE dairy products, and 139 RTE dishes and desserts were collected and analyzed for the presence of Salmonella. L. monocytogenes was isolated from 20% of frozen Atlantic bonito small pies, 7.9% of smoked salmon samples, 11.1% of the pork luncheon meat samples, 6.2% of frozen chicken croquettes, 16.9% of cured dried sausage samples, 12.5% of cooked ham samples, and 20% of cooked turkey breast samples. L. monocytogenes was also found to be present in 1.3% of fresh salty cheese samples and 15.1% of frozen cannelloni samples. Salmonella was isolated from 1.2% of smoked salmon samples, 1.5% of frozen chicken croquettes, 2% of cooked ham samples, and 11.1% of cured dried sausage samples. Overall, occurrence of these pathogens in RTE foods was similar to that previously reported in the literature.
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Kessuvan, Ajchara, and Apichaya Lilavanichakul. "An Assessment of Chinese Consumers' Preference on RTE Foods from Thailand." KnE Life Sciences 4, no. 2 (March 1, 2018): 187. http://dx.doi.org/10.18502/kls.v4i2.1671.

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The research aims to assess the preferences of Chinese consumers on Ready to Eat (RTE) foods from Thailand through sensory evaluation analysis. Focus group interview was conducted with a group of Chinese consumers living in Thailand to understand the insights of food consumption behaviors. Chinese consumers’ opinion toward Thai RTE foods and favorable types of foods were investigated. In order to obtain a better understanding of Chinese consumers’ preference on Thai RTE foods, three Thai and two Chinese foods were benchmarked as samples for the target panels. Sensory evaluation was tested over five items of RTE product with Chinese panels living in three major cities including Beijing, Shanghai and Guangzhou. All panels indicated their overall preferences; however Tom Yum Kung obtained the least acceptance among five products. Just About Right scale composed of sweet, sour, salty, spicy and oiliness was assessed and it was found that different located area of testing panels have shown the significantly different preferences. Beijing panels preferred noodle-based foods like Spaghetti and Pad Thai, while Shanghai and Guangzhou panels favored of rice dishes such as Green Curry and Yellow Curry with Rice. It can be concluded that the adjusted product taste to satisfy Chinese consumers’ preferences was necessary for export product strategy of Thai RTE foods. Keywords: Consumer Preference; RTE foods; China; Sensory Test; Product Strategy
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Shang, Lei, Jennifer O’Loughlin, Angelo Tremblay, and Katherine Gray-Donald. "The association between food patterns and adiposity among Canadian children at risk of overweight." Applied Physiology, Nutrition, and Metabolism 39, no. 2 (February 2014): 195–201. http://dx.doi.org/10.1139/apnm-2012-0392.

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Identifying food patterns related to obesity can provide information for health promotion in nutrition. Food patterns and their relation with obesity among Canadian children have not been reported to date. Our aim was to identify and describe food patterns associated with obesity in children at risk of overweight. Caucasian children (n = 630) with at least 1 obese biological parent recruited into the Quebec Adiposity and Lifestyle Investigation in Youth (QUALITY) cohort were studied in cross-sectional analyses. Measures of adiposity (body mass index (BMI), waist circumference, body fat mass percentage measured by dual-energy X-ray absorptiometry), screen time, physical activity (accelerometer over 7 days), and dietary intake (three 24-h food recalls) were collected. Factor analysis was used to identify food patterns. The relationships between food patterns and overweight were investigated in logistic and multiple linear regression models. Three food patterns were retained for analysis: traditional food (red meats, main dishes–soups, high-fat dairy products, tomato products, dressings, etc.); healthy food (low-fat dairy products, whole grains, legumes–nuts–seeds, fruits, vegetables); and fast food (sugar-sweetened beverages, fried potatoes, fried chicken, hamburgers–hot dogs–pizza, salty snacks). Higher scores on the fast food pattern were associated with overweight (BMI ≥ 85th percentile), and other measures of adiposity (BMI, waist circumference, body fat mass percentage) after adjustment for age, sex, physical activity, screen time, sleep time, family income, and mother’s obesity (p < 0.05). Controlling for energy intake did not change these relationships. Our results provide further evidence of a link between fast food intake and obesity in children.
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Moubarac, Jean-Claude, Ana Paula Bortoletto Martins, Rafael Moreira Claro, Renata Bertazzi Levy, Geoffrey Cannon, and Carlos Augusto Monteiro. "Consumption of ultra-processed foods and likely impact on human health. Evidence from Canada." Public Health Nutrition 16, no. 12 (November 21, 2012): 2240–48. http://dx.doi.org/10.1017/s1368980012005009.

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AbstractObjectiveTo investigate consumption of ultra-processed products in Canada and to assess their association with dietary quality.DesignApplication of a classification of foodstuffs based on the nature, extent and purpose of food processing to data from a national household food budget survey. Foods are classified as unprocessed/minimally processed foods (Group 1), processed culinary ingredients (Group 2) or ultra-processed products (Group 3).SettingAll provinces and territories of Canada, 2001.SubjectsHouseholds (n 5643).ResultsFood purchases provided a mean per capita energy availability of 8908 (se 81) kJ/d (2129 (se 19) kcal/d). Over 61·7 % of dietary energy came from ultra-processed products (Group 3), 25·6 % from Group 1 and 12·7 % from Group 2. The overall diet exceeded WHO upper limits for fat, saturated fat, free sugars and Na density, with less fibre than recommended. It also exceeded the average energy density target of the World Cancer Research Fund/American Institute for Cancer Research. Group 3 products taken together are more fatty, sugary, salty and energy-dense than a combination of Group 1 and Group 2 items. Only the 20 % lowest consumers of ultra-processed products (who consumed 33·2 % of energy from these products) were anywhere near reaching all nutrient goals for the prevention of obesity and chronic non-communicable diseases.ConclusionsThe 2001 Canadian diet was dominated by ultra-processed products. As a group, these products are unhealthy. The present analysis indicates that any substantial improvement of the diet would involve much lower consumption of ultra-processed products and much higher consumption of meals and dishes prepared from minimally processed foods and processed culinary ingredients.
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Taillie, Lindsey Smith, Myriam C. Afeiche, Alison L. Eldridge, and Barry M. Popkin. "The contribution of at-home and away-from-home food to dietary intake among 2–13-year-old Mexican children." Public Health Nutrition 20, no. 14 (September 9, 2016): 2559–68. http://dx.doi.org/10.1017/s1368980016002196.

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AbstractObjectiveAway-from-home foods have been shown to have lower nutritional quality and larger portion sizes than many foods prepared at home. We aimed to describe energy and nutrient intakes among 2–13-year-old Mexican children by eating location (at home and away from home), overall, by socio-economic status (SES) and by urbanicity.DesignDietary intake was collected via one 24 h recall in the 2012 Mexican National Health and Nutrition Survey (ENSANUT). Location was reported for each food consumed. Results were adjusted for sex, day of recall, region, weight status, SES and urbanicity.SettingMexico (nationally representative).SubjectsChildren aged 2–5 years (n1905) and 6–13 years (n2868).ResultsChildren consumed the majority of daily energy at home (89% of 2–5-year-olds; 82 % of 6–13-year-olds). The most common away-from-home eating location was school (22 % of 2–5-year-olds; 43 % of 6–13-year-olds), followed by the street (14 % of 2–5-year-olds; 13 % of 6–13-year-olds). The most common foods consumed away from home were wheat/rice and corn mixed dishes, sugar-sweetened beverages, pastries/candy/desserts, milk (2–5-year-olds only) and salty snacks (6–13-year-olds). Multivariate models showed that high-SES 2–5-year-olds consumed 14 % of daily energy away from homev. 8 % among low-SES 2–5-year-olds, and high-SES 6–13-year-olds consumed 21 % of daily energy away from homev. 14 % among low-SES 6–13 year-olds. There were no differences by urban residence.ConclusionsAmong Mexican children, most foods and beverages were consumed at home. However, the percentage of foods consumed or purchased away from home increased with age and with SES.
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Dissertations / Theses on the topic "Salty dishes"

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Bionda, Davide. "Modelling indoor climate and salt behaviour in historical buildings: A case study /." Zürich : ETH, 2006. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=16567.

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Posselt, Julia Rebekka. "Influence of giant sea salt aerosols on global precipitation and aerosol indirect effect /." Zürich : ETH, 2007. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=17467.

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Shamseldin, Abdelaal Ali Yousef. "Improvement of common bean (Phaseolus vulgaris) nodulation by selected rhizobial strain from Egyptian soils through genotypic characterization, symbiotic effectiveness and competitiveness under salt stress conditions." [S.l. : s.n.], 2005. http://archiv.ub.uni-marburg.de/diss/z2005/0080/.

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Šimonová, Lucie. "Distribuční soustava Kypru - realizovatelnost obnovitelných zdrojů a přenos energie." Master's thesis, Vysoké učení technické v Brně. Fakulta elektrotechniky a komunikačních technologií, 2011. http://www.nusl.cz/ntk/nusl-219218.

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Until a few decades ago few people could imagine that the photovoltaic, solar thermal and other power based on renewable resources, will become a reality. Today people from all over the world on the contrary try at full blast derive benefit from of all possible available source. Using sunlight as a source of energy is first enforced only for small devices such as calculators for charging the battery, but now we are able to produced energy from the sun to supply people around the world. Of course it is not possible supply consumer sector plus firm only from performances renewable power supply. Therefore endeavour is derive benefit from classical energy production at the same time with others power supply. The basic components of photovoltaic and solar thermal power are panels. The panels are made of different materials in different shapes and sizes. During production, the resulting effect looks in addition to costs associated with production. For photovoltaic and solar thermal power plant requires sufficient sunlight. The sunshine has biggest intensity on south of ours planets. Therefore endeavour is build lump these power station just in stand with bigger intensity sunshine. One of them is just Cyprus, too.
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Books on the topic "Salty dishes"

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Nguyễn, Thị Diệu Thảo. 60 món mặn. Hà Nội: Nhà xuất bản Phụ nữ, 2015.

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Salty snacks: Make your own chips, crisps, crackers, pretzels, dips, and other savory bites. New York: Ten Speed Press, 2012.

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Tompkins, George. The handbook of Gorham salt dishes. Rockport, Me: Archimedes Press, 1987.

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Worthington, Diane Rossen. Healthy side dishes. Edited by Williams Chuck. San Francisco, CA: W. Owen, 1995.

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Worthington, Diane Rossen. Healthy side dishes. Edited by Williams Chuck. [Alexandria, VA]: Time-Life Books, 1995.

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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza. Berkeley, Calif: Ten Speed Press, 2012.

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Rose, Gloria. 200+ recipes for longer life: Temptingly delicious quick & easy dishes. Garden City Park, N.Y: Avery Pub. Group, 1994.

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Brown, Ellen. $3 low-sodium meals: Delicious, low-cost dishes for your family that contain no-or low- salt! Guilford, Conn: Lyons Press, 2010.

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Brown, Ellen. $3 low-sodium meals: Delicious, low-cost dishes for your family that contain no-or low- salt! Guilford, Conn: Lyons Press, 2010.

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Teubner, Christian. Salaty i zakuski: Ėtu kulinarnui͡u knigu, nashedshui͡u priznanie u millionov znakomov izyskannykh kushaniĭ, obespechivshui͡u uspekh mnogikh priemov gosteĭ, zvanykh vecherov i prazdnikov, dli͡a vas. Moskva: AST, 2003.

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Book chapters on the topic "Salty dishes"

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Herman, Bernard L. "A Taste for Dumplings." In A South You Never Ate, 15–38. University of North Carolina Press, 2019. http://dx.doi.org/10.5149/northcarolina/9781469653471.003.0002.

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Taste is one of those words that covers a lot of territory—and partitions it, too. We think of taste in its physical sense as flavor—the play of sweet, salt, bitter, sour, and savory unique to every ingredient and every dish. Taste in this sense is about bodily sensations. Taste also entails social knowledge. A connoisseur uses specific knowledge about food, wine, art, literature, and just about everything else to render acts of judgment. Taste in this iteration is about discernment and sensibility, and it is very much about creating and policing the borders of community and distinction. We could think of taste as the acts of knowing that lie at the crossroads of consumption and conversation, a posturing about what we eat and why we like it for high intellectual purpose, for example black duck and dumplings.
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Zeitlin, Steve. "Free Market Flavor." In The Poetry of Everyday Life. Cornell University Press, 2016. http://dx.doi.org/10.7591/cornell/9781501702358.003.0013.

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This chapter reflects on the poetry of the palate, which it says is part of our palette of personal and cultural expressions. Tasting your favorite dish and hearing your favorite poem both have aesthetic qualities that make part of the poetry of everyday life. A language of tastes from immigrants' home countries is a marketable currency—and it adds not only flavors but also delicious words to our English vocabulary. Two books by Mark Kurlansky, Cod: A Biography of the Fish That Changed the World and Salt: A World History, make the case that the entire history of the world can be told through a single food. Foodways can provide a lens through which to explore geography and cultural history. In New York, world history, immigrant history, and shifting demographics create an ever-changing range of eateries and restaurants offering a panoply of tastes, often concocting new flavors by mixing ingredients.
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Kelly, Alan. "For My Next Trick." In Molecules, Microbes, and Meals. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780190687694.003.0015.

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Compared with some of the processes we have discussed so far, like heating or cooling, drying is one we might think less of in a kitchen context and consider to be more a large-scale industrial process. However, when we look around a kitchen we find a lot of products of such activity, in terms of containers of powders like salt, sugar, spices, milk powder, soups, flavorings, flour, and much more, as illustrated in Figure 12.1. These have enormous advantages of long life, not needing to be kept in the fridge, taking up relatively little space, and providing a neat and concentrated source of whatever flavor or other character we wish to add to a dish. The key consideration is that whichever powder we use will behave in a convenient way when we come to use it, dissolving in water or other meal bases easily and reliably. We also routinely remove water from food in the kitchen, perhaps not by having a mini—spray dryer on the counter (at least not in most kitchens), but by removing a lid from a pot to allow some water to be driven off in the form of steam. We also essentially remove water from food more subtly, for example, by adding sugar to a jam recipe, which does not remove the water as such, but rather renders it less available for undesirable things like supporting microbial growth, thereby achieving many of the stabilizing and preservative benefits of actual drying without the drying. Removing water from food greatly improves the stability of food products and, by inhibiting the actions of microorganisms, increases its safety. As a result, drying of food, wholly or partially, has been practiced for centuries as a way to make food more stable. Not only does removing water from food add major hurdles in terms of stability and safety, but it adds an enormous bonus feature of convenience. To illustrate this clearly, I always think of what life would be like if we had to buy all our coffee in liquid form, and no dried (or highly concentrated pod) versions existed.
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Conference papers on the topic "Salty dishes"

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Usrey, Michael W., Yiping Liu, Mark Anderson, Jon Lubbers, Brady Knowles, Kevin Harsh, and Evan Pilant. "Development of High Temperature, Corrosion Resistant Sensors for Concentrating Solar Power Systems." In ASME 2014 8th International Conference on Energy Sustainability collocated with the ASME 2014 12th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/es2014-6569.

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Solar power is a sustainable resource which can reduce the power generated by fossil fuels, lowering greenhouse gas emissions and increasing energy independence. The U.S. Department of Energy’s SunShot Initiative has set goals to increase the efficiency of concentrating solar power (CSP) systems. One SunShot effort to help CSP systems exceed 50% efficiency is to make use of high-temperature heat transfer fluids (HTFs) and thermal energy storage (TES) fluids that can increase the temperature of the power cycle up to 1300°C. Sporian has successfully developed high-temperature operable pressure, temperature, thermal flux, strain, and flow sensors for gas path measurements in high-temperature turbine engines. These sensors are based on a combination of polymer derived ceramic (PDC) sensors, advanced high-temperature packaging, and integrated electronics. The overall objective is the beneficial application of these sensors to CSP systems. Through collaboration with CSP industry stakeholders, Sporian has established a full picture of operational, interface, and usage requirements for trough, tower, and dish CSP architectures. In general, sensors should have accurate measurement, good reliability, reasonable cost, and ease of replacement or repair. Sensors in contact with hot salt HTF and TES fluids will experience temperature cycling on a daily basis, and parts of the system may be drained routinely. Some of the major challenges to high-temperature CSP implementation include molten salt corrosion and flow erosion of the sensors. Potential high-temperature sensor types that have been identified as of interest for CSP HTF/TES applications include temperature, pressure, flow, and level sensors. Candidate solar salts include nitrate, carbonate, and chloride, with different application temperatures ranging from 550°C-900°C. Functional ceramics were soaked for 500 hours in molten nitrate, carbonate, and chloride salts, showing excellent corrosion resistance in chloride salts and good resistance in nitrate salts. The demonstration of functional ceramics in relevant HTFs laid the foundation for full prototype sensor and packaging demonstration. Sporian has developed a packaging approach for ceramic-based sensors in various harsh gaseous environments at temperatures up to 1400°C, but several aspects of that packaging are not compatible with corrosive and electrically conductive HTFs. In addition to consulting published literature, a 300 hour soak test in molten chloride salt allowed the authors to identify suitable structural metals and ceramics. Based on discussions with stakeholders, molten salt corrosion testing and room-temperature water flow testing, suitable for CSP sensor/packaging concepts were identified for future development, and initial prototypes have been built and tested.
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Mayette, Jessica B., Roger L. Davenport, and Russell E. Forristall. "The Salt River Project SunDish Dish-Stirling System." In ASME 2001 Solar Engineering: International Solar Energy Conference (FORUM 2001: Solar Energy — The Power to Choose). American Society of Mechanical Engineers, 2001. http://dx.doi.org/10.1115/sed2001-111.

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Abstract The SunDish is a solar thermal power system designed to produce utility-grade electricity from concentrated sunlight. The system is based on a reflective solar dish concentrator that concentrates solar energy to a Stirling engine/generator, producing a net output of up to 22kW at 1000 W/sq. m. of insolation (Stine and Diver, 1994). Salt River Project (SRP), Science Applications International Corporation (SAIC), STM Corporation, and the U.S. Department of Energy have cooperated to install and operate a prototype SunDish at the Salt River Pima-Maricopa Indian Community Landfill (SRP-MICL) in Tempe, Arizona. Operational results and experiences are discussed. At the site, methane gas is collected from the landfill and used as fuel in the SunDish to generate electricity when sunlight is not available due to clouds, and at night. Gas operation has presented some challenges, and operational experiences and incidents are discussed. Finally, design changes and system improvements that have resulted from operation of the prototype SunDish are discussed.
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McGuire, Brett. "MOLECULAR DISCOVERY ACROSS THE ALMA BANDS: FROM SALTY DISKS TO COMPLEX MOLECULES AT 900 GHz." In 74th International Symposium on Molecular Spectroscopy. Urbana, Illinois: University of Illinois at Urbana-Champaign, 2019. http://dx.doi.org/10.15278/isms.2019.tg01.

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Thirumala, Sreedhar, and Ram V. Devireddy. "Thermally Reversible Hydrogel Sheets for Adult Stem Cell Culture." In ASME 2010 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2010. http://dx.doi.org/10.1115/sbc2010-19173.

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A simple non-invasive method of cell retrieval using Methylcellulose (MC) coated Tissue Culture Poly-Styrone (TCPS) dishes was developed to allow the creation of single and multilayered adult stem cell sheet constructs while preserving the cell-cell and the cell–extracellular matrices. The optimal combination of MC-water-salt was found to be 12 to 14% of MC (mol. wt. of 15,000) in water with 0.5x PBS (∼150 mOsm). This solution exhibited a gel formation temperature of ∼32°C. The addition (evenly spread) of 200μl of 2mg/ml bovine collagen type -I (pH adjusted to 7.5) over the MC coated surface at 37°C, significantly improved the adult stem cell (ASC) adhesion and proliferation on the hydrogel system.
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White, Maurice, Songgang Qiu, and Ross Galbraith. "Phase Change Salt Thermal Energy Storage for Dish Stirling Solar Power Systems." In ASME 2013 7th International Conference on Energy Sustainability collocated with the ASME 2013 Heat Transfer Summer Conference and the ASME 2013 11th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/es2013-18292.

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The ability of thermal energy storage (TES) to avoid the major intermittency issues associated with solar photovoltaic power generation is a key differentiator for concentrating solar power (CSP) systems. Infinia Corporation is a pioneer in phase change salt TES systems, with one DOE contract based on heat pipes [1], and a second DOE contract that uses an inherently simpler, patented sodium pool boiler that is integral with the TES salt. This paper describes the Phase 1 results for that second contract, which is targeted for cost effective extended duration storage for CSP systems up to a level that can provide baseload power, with a particular focus on dish Stirling systems.
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Jo, Byeongnam, and Debjyoti Banerjee. "Interfacial Thermal Resistance Between a Carbon Nanoparticle and Molten Salt Eutectic: Effect of Material Properties, Particle Shapes and Sizes." In ASME/JSME 2011 8th Thermal Engineering Joint Conference. ASMEDC, 2011. http://dx.doi.org/10.1115/ajtec2011-44373.

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The aim of this study is to estimate the interfacial thermal resistance between a carbon nano-particle and alkali molten salt eutectics using molecular dynamics simulations. Additionally the effect of particle shapes and sizes on the interfacial thermal resistance was investigated using three different shapes of the carbon nanoparticles. Transient heat transfer simulation between a carbon particle and molecules of a molten salt was performed with the lumped capacitance method. A carbonate salt eutectic which consists of lithium carbonate (Li2CO3) and potassium carbonate (K2CO3) in 62:38 molar ratio was used as a solvent medium for the nanoparticles. Three carbon particles of a single walled carbon nanotube (SWNT), a fullerene (C60), and a graphite sheet were used to represent different shapes of cylinders, a spheres, and disks, respectively. The interfacial thermal resistance was determined by a correlation with a specific heat of the carbon particle, their surface area, and the time constant of decaying particle temperature. The results show the interfacial thermal resistance values are independent of the particle size for SWNT and graphite particles. For three carbon particles with a similar particle size, similar resistances were obtained in our simulations. The purpose of this study is to design and develop novel high-temperature Thermal Energy Storage (TES) materials in order to improve the operational efficiencies for harnessing solar thermal power at cheaper costs for Concentrated Solar Power (CSP) systems.
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Qiu, Songgang, Bozhi Yang, and Ross Galbraith. "Novel Flexure Design for a High-Temperature Thermal Storage Vessel Coupled to a Free-Piston Stirling Engine." In ASME 2010 International Mechanical Engineering Congress and Exposition. ASMEDC, 2010. http://dx.doi.org/10.1115/imece2010-38943.

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This paper presents the design and simulation of a novel flexure structure to potentially support a thermal energy storage (TES) salt vessel that is mounted on a solar dish Stirling Engine. During operation, the TES vessel expands significantly due to the elevated salt temperature leading to large deformation (thus high thermal stress) and large temperature change on the flexures. The flexure design consists of two sets of stacked flexures (∼100 mm in distance), each having eight stacked L-shaped flexures symmetrically distributed around the salt vessel. The axial and circumferential section of each flexure allows the radial and axial vessel expansion respectively. The stacking concept is expected to provide sufficient lateral rigidity (to avoid sag under gravity) while still allows the desired axial flexibility. Super Alloy Inconel 625 is selected as the flexure material due to its desired properties at elevated temperatures. A simplified model and a system model (including flexures, dummy engine, and salt vessel) of the design were analyzed using Finite Element Analysis (FEA). Analysis shows that the design meets the stress, deformation, and fatigues requirements. Test will be conducted to verify the simulation results. The flexure design is compact, simple, and low-cost to fabricate, and the concept can potentially be used for other applications that involve support of structures with large thermal expansion.
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Chan, Kwai S., Michael P. Enright, and Jonathan P. Moody. "Development of a Probabilistic Methodology for Predicting Hot Corrosion Fatigue Crack Growth Life of Gas Turbine Engine Disks." In ASME Turbo Expo 2013: Turbine Technical Conference and Exposition. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/gt2013-95057.

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Advanced Ni-based gas turbine disks are expected to operate at higher service temperatures in aggressive environment for longer time durations. Exposures of Ni-based alloys to alkaline-metal salts and sulfur compounds at elevated temperatures can lead to hot corrosion fatigue crack growth in engine disks. Type II hot corrosion involves the formation and growth of corrosion pits in Ni-based alloys at a temperature range of 650°C to 750°C. Once formed, these corrosion pits can serve as stress concentration sites where fatigue cracks can initiate and propagate to failure under subsequent cyclic loading. In this paper, a probabilistic methodology is developed for predicting the corrosion fatigue crack growth life of gas turbine engine disks made from a powder-metallurgy Ni-based superalloy (ME3). Key features of the approach include (1) a pit growth model that describes the depth and width of corrosion pits as a function of exposure time, (2) a cycle-dependent crack growth model for treating fatigue, and (3) a time-dependent crack growth model for treating corrosion. This set of deterministic models is implemented into a probabilistic life-prediction code called DARWIN. Application of this approach is demonstrated for predicting corrosion fatigue crack growth life in a gas turbine disk based on ME3 properties from the literature. The results of this study are used to assess the conditions that control the transition of a corrosion pit to a fatigue crack, and to identify the pertinent material parameters influencing corrosion fatigue life and disk reliability.
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Qiu, Songgang, and Ross Galbraith. "Material Compatibility Study for Thermal Energy Storage Containment Structure With Phase Change Material." In ASME 2013 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/imece2013-66634.

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A desirable feature of concentrated solar power system is to provide electricity in a dispatchable manner during cloud transients and non-daylight hours. A Dish-Stirling concentrating solar power prototype demonstration system was built to incorporate a thermal energy storage (TES) module containing a phase-change material between the solar thermal receiver and the Stirling engine. This paper presents the results of a material compatibility study conducted to determine the suitability of two different metal alloys for use in the construction of the TES module. Key requirements of the materials include strength and corrosion resistance at elevated temperatures, commercial availability, and manufacturability using common fabrication methods. The TES module contains a NaCl/NaF eutectic salt, at temperatures ranging from local ambient to 700°C, where the salt is slightly superheated above its melt temperature. Sample containers made from SS316L and Inconel 625 were fabricated and thoroughly cleaned for compatibility studies based on an extensive literature review. Both the containers and the salt constituents were subjected to a bake-out cycle to drive off moisture, and permit outgassing of contaminants. The containers were filled with salt in a controlled-atmosphere glove box. Filled containers were crimped and sealed by electron-beam welding. The finished samples were placed in a furnace, heated, and held at 750°C. One of each sample container material was removed from the furnace at both 100 and 2500 hours. The containers were cut open to analyze and evaluate the material surface and cross-section. After 100 hours, both SS316L and Inconel 625 exhibited a very small amount of corrosion. The stainless steel suffered a shallow inter-granular grain boundary attack, on the order of 1–2 mm in depth. The Inconel 625 surface formed an oxide complex, which is resistant to dissolution into the molten salt. After 2500 hours, the surface morphology for both materials was largely unchanged, with the corrosion process having switched from an initial localized pattern, to a more uniform pattern. The corrosion depth measured at 2500 hours remained near 1–2 mm, suggesting that the corrosion rate decelerated. Both materials showed promise for compatibility with the chosen salt.
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Kodama, Tatsuya, Nobuyuki Gokon, Shin-ichi Inuta, Shin-go Yamashita, Tsuyoshi Hatamachi, and Taebeom Seo. "Molten-Salt Tubular Absorber/Reformer (MoSTAR) Project: Metal-Plate-Bridged Double Tube Reactor." In ASME 2009 3rd International Conference on Energy Sustainability collocated with the Heat Transfer and InterPACK09 Conferences. ASMEDC, 2009. http://dx.doi.org/10.1115/es2009-90230.

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The Molten-Salt Tubular Absorber/Reformer (MoSTAR) Project, which is jointly conducted by Niigata University, Japan, and Inha University, Korea, aims to develop a novel-type of “double-walled” tubular absorbers/reformers with molten-salt thermal storage at high temperature for use in solar natural-gas reforming and solar air receiver, and to demonstrate their performances on sun with a 5-kWt dish-type solar concentrator. The new concept of “double-walled” reactor tubes was proposed for use in a solar reformer by Niigata University, Japan, and involves packing a molten salt in the annular region between the internal catalyst tube and the exterior solar absorber tube of the double reactor tube. In this work, “metal-plate-bridged” double reactor tubes are newly proposed for use in a solar reformer. Two different sized reactor tubes are constructed, and tested on chemical reaction performance for dry reforming of methane during cooling or heat-discharge mode of the reactor tube using an electric furnace. The experimental results obtained under feed gas mixture of CH4/CO2 = 1:3 at a residence time of 0.36 s and at 1 atm showed that the double reactor tube with the heat storage medium Na2CO3 in the annular region successfully sustained a high methane conversion above 90% with about 0.7-kW output power of the reformed gas based on HHV for 40 min of the heat-discharge mode. The application of the new reactor tubes to solar tubular reformers is expected to help realize stable operation of the solar reforming process under fluctuating insolation during a cloud passage.
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