Relevant bibliographies by topics / Scalding temperature

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Academic literature on the topic 'Scalding temperature'

Author: Grafiati
Published: 4 June 2025
Last updated: 15 July 2025

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Journal articles on the topic "Scalding temperature"

1

FELDMAN, KENNETH W. "In Reply: Scalding Water Temperatures." Pediatrics 94, no. 4 (1994): 574. http://dx.doi.org/10.1542/peds.94.4.574a.

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When we published our original description of tap water burn injuries in 1978, we were aware that detergent manufacturers recommended water temperatures above 60°C (140°F) for automatic dishwashing. However, personal communication from one detergent manufacturer indicated that such high temperatures were not required. Further, Kanecko found that four of six detergents performed adequately at 38 to 49°C (100 to 120°F). Goldwasser suggested then (and it has become more common) that dishwashers be built with booster heaters that will raise the temperature of incoming water to the desired cycle te
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2

Zhu, Anming, Xinchi Tian, Yanjun Liang, Suzhen Zhang, Haixia Yu, and Yifeng Hong. "Feasibility of protecting bamboo surface by high temperature wax penetration." BioResources 20, no. 2 (2025): 3497–518. https://doi.org/10.15376/biores.20.2.3497-3518.

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The permeability, hydrophobicity, glass transition temperature, crystallinity and chemical composition of bamboo subjected to wax-scalding heat treatment were detected using depth-of-field microscopy, contact angle measurement, thermogravimetric analysis, X-ray diffractometry, and infrared spectrometry. Effects of wax scalding technology and formula on bamboo properties were studied from three aspects: temperature, time, and wax species. The improved wax scalding technology was found to have a good penetration effect and to achieve hydrophobic and mildew-proof effects. At the heat treatment te
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3

Uhrová, Karolína, and Pavel Böhm. "Thermal Injuries Caused by Water from Loose Garden Hoses." Global Pediatric Health 8 (January 2021): 2333794X2110312. http://dx.doi.org/10.1177/2333794x211031201.

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This is a monitoring research, the purpose of which is to point out the danger of scalding with water from loose garden hoses. All the stated data are the result of this research, which occurred during the month of August. To adequately compare the maximum temperature that the water reaches in garden hoses exposed to sunlight, 2 different surfaces were chosen, namely grass and concrete. It has been found that water in garden hoses, which lie in a place exposed to sunlight, is able to reach temperatures at which, in case of contact with human skin, there is a risk of scalding. The results confi
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4

Costabel, Luciana M., Carina V. Bergamini, Leila Pozza, Facundo Cuffia, Mario C. Candioti, and Erica Hynes. "Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses." Journal of Dairy Research 82, no. 3 (2015): 375–84. http://dx.doi.org/10.1017/s0022029915000175.

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In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two levels: type of coagulant enzyme, bovine chymosin or camel chymosin, and curd scalding temperature, 50 or 56 °C. The experimental treatments were applied in Reggianito cheese making experiments, and the samples were ripened for 90 d at 12 °C. Scalding temperature influenced residual coagulant activity;
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5

Arispón, Francisco, Nazaret Cano, Rafael Jordano, and Luis M. Medina. "Monitoring Hygienic Measures for Decreasing Salmonella Occurrence in Scalding Tank Water of a Turkey Slaughterhouse." Applied Sciences 13, no. 14 (2023): 8103. http://dx.doi.org/10.3390/app13148103.

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The objective of this work was to test different treatments based on the temperature and acidification of scalding tank water throughout the day in a turkey slaughterhouse under industrial conditions in order to decrease the occurrence of Salmonella. After controlling the scalding tank water under usual conditions, the following measures were taken: (a) the temperature was increased to 60 °C and 70 °C for 15 min at the halfway point of the day; (b) the scalding water was acidified and six different initial pH levels were tested. Both measures which were tested (heating and acidification of sca
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6

Harris, C. E., K. A. Gottilla, D. V. Bourassa, L. N. Bartenfeld, B. H. Kiepper, and R. J. Buhr. "Impact of Scalding Duration and Scalding Water Temperature on Broiler Processing Wastewater Loadings." Journal of Applied Poultry Research 27, no. 4 (2018): 522–31. http://dx.doi.org/10.3382/japr/pfy041.

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7

GREENSHER, JOSEPH. "In Reply: Scalding Water Temperatures." Pediatrics 94, no. 4 (1994): 574. http://dx.doi.org/10.1542/peds.94.4.574.

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The observations by Lukefahr and Ezekiel regarding scald burns and the potentially harmful recommendations by some manufacturers of automatic dishwasher detergent brands are well taken. The American Academy of Pediatrics has supported changes in building codes to stipulate that water heaters be set at safe temperature levels (125 to 130°F) when installed and model state legislation was drafted requiring all water heaters leased or sold to be preset at 120°F. Manufacturers' acceptance and adherence is anticipated.
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8

SCHWENDIMANN, LIVIA, THOMAS BERGER, HANS-ULRICH GRABER, SUSANN MEIER, JÖRG HUMMERJOHANN, and ERNST JAKOB. "Effect of Scalding Temperature on Growth of Staphylococcus aureus and Formation of Staphylococcal Enterotoxin during the Production of Alpine Cheese in a Laboratory Cheesemaking Model." Journal of Food Protection 83, no. 10 (2020): 1822–28. http://dx.doi.org/10.4315/jfp-19-600.

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ABSTRACT To reduce the number of cheese with potential Staphylococcus aureus contamination reaching consumers, European legislation has stipulated that all cheese must be tested for coagulase-positive staphylococci (CPS) at the point in production when numbers are expected to be highest. When CPS counts exceed 105 CFU/mL, staphylococcal enterotoxin (SE) tests must be conducted. When SE tests are positive, the cheese must be destroyed. Manufacturers of Swiss Alpine cheese are exempt from this legislation because SE formation in hard cheese is expected to be very unlikely because of the high sca
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9

HASTY, JOSHUA D., JOHN A. HENSON, GARY R. ACUFF, et al. "Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin–Producing Escherichia coli Surrogates†." Journal of Food Protection 81, no. 5 (2018): 762–68. http://dx.doi.org/10.4315/0362-028x.jfp-17-403.

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ABSTRACT Scalding of hide-on bob veal carcasses with or without standard scalding chemical agents typically used for hogs, followed by an 82.2°C hot water wash and lactic acid spray (applied at ambient temperature) before chilling, was evaluated to determine its effectiveness in reducing Shiga toxin–producing Escherichia coli surrogate populations. A five-strain cocktail of rifampin-resistant, nonpathogenic E. coli surrogates was used to inoculate hides of veal carcasses immediately after exsanguination (target inoculation level of 7.0 log CFU/100 cm2). For carcasses receiving no scalding trea
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10

SLAVIK, MICHAEL F., JEONG-WEON KIM, and JOEL T. WALKER. "Reduction of Salmonella and Campylobacter on Chicken Carcasses by Changing Scalding Temperature." Journal of Food Protection 58, no. 6 (1995): 689–91. http://dx.doi.org/10.4315/0362-028x-58.6.689.

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Chickens were processed at three scalding temperatures, 52, 56, or 60°C, and the numbers of Salmonella and Campylobacter attached to the fully processed carcasses in each group were compared. For Salmonella, carcasses scalded at 52 or 56°C showed ~ 0.3 to 0.5 lower log numbers than carcasses at 60°C (P < 0.05). There were no significant differences between the carcasses at 52 and 56°C. For Campylobacter, carcasses scalded at 56°C showed ~ 0.7 lower log counts than the carcasses at 60°C (P < 0.05) in the first two trials; however, no difference was observed in a third trial. Altho
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Conference papers on the topic "Scalding temperature"

1

Лопатина, О. А. "ABOUT A TECHNIQUE OF DIMINISHING NEGATIVE EFFECT OF LIMESTONE TEMPER IN POTTERY." In Вестник "История керамики". Crossref, 2020. http://dx.doi.org/10.25681/iaras.2020.978-5-94375-316-9.67-78.

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Статья посвящена исследованию приема закаливания глиняных сосудов, известного по этнографическим данным. Для закаливания изделия, достигшие температуры 800–850 °С, вынимались из обжигательного устройства и сразу помещались в емкость с водой. Считается, что в результате этой операции сосуды приобретали дополнительную прочность. При закаливании керамики с примесью известняка происходит частичное вымывание СаО, который образуется во время обжига. За счет этого уменьшается вредное воздействие примеси известняка, ведущее к образованию «выколов» на стенках сосуда. С помощью серии экспериментов автор
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