Effect Of Baking Time Research Articles

Effect of baking, humidity and UV radiation on hexagonal boron nitride modified c-MWCNT nanohybrid electrodes

Electrically conducting nanohybrids (NHs) of hexagonal boron nitride (h-BN) with carboxylic functional multiwalled carbon nanotubes (c-MWCNT) have shown growing interest as electrode materials in microelectronics. This has been due to their ability to serve as potential electrically conducting materialsunder harsh environmental conditions of temperature, humidity and radiations. Present investigation demonstrates the development and characterisation of working electrodes (WEs) derived by coating of NHs and polyvinyl butyryl suspension in N-methyl-2-pyrrolidone (NMP) over stainless steel current collector. Field emission scanning electron microscopy (FESEM) and thermogravimetric analysis in air were used to examine the surface morphology and thermal stability of NHs. Effect of baking time (BT), humidity exposure (HE) and photo aging (PA) on functionality and performance of WEs has been investigated. The DC conductivity (σDC) of WEs increased somewhat with BT, reaching 0.97 upto 3 hr. Increasing BT to 6.0 hr resulted in a slight fall in the σDC of WEs to 0.94, which thereafter remained static at 0.92 at 9.0 hr. Under UV exposure for 3 hr, the σDC of WEs reached to 1.12. The σDC of WEs has been reduced to 0.99 after further 6 hr of irradiation and later it has reached to 0.98 after 9 hr of irradiation of WEs. The σDC of NHs under HE conditions was found in increasing order ranging from 0.96 to 1.14 for 0 to 3 hr and further marginal reduction from 1.11 to 1.10 for 6 to 9 hr.

The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility

Previous work has shown that baking induces structural changes within the gluten macropolymer (GMP) that reduce gluten protein digestibility. The precise nature of these structural changes within dough/bread, and how they alter the in vitro release profile of immunogenic gluten peptides that activate celiac disease is unknown. This work examined the effect of dough baking temperature and duration on the GMP’s structure and the release profile of immunogenic gluten peptides. Dough was baked at either 150 °C or 230 °C for 25, 35 or 45 min. The structure of the GMP within the resulting loaves was defined and compared using confocal microscopy, quantitative protein network analysis, gliadin protein extractability (HPLC) and determination of the free thiol content. Both bread and dough were digested in vitro (INFOGEST) and the release profile of six immunogenic gluten peptides (including the immunodominant 33mer) defined using quantitative mass spectrometry. Higher baking temperatures and longer durations increased the degree of intermolecular disulfide bonds between the sulfur-rich gliadins and GMP backbone. The thermal load did not alter the GMP macrostructure, but significant differences between bread and dough were observed. Baking altered the concentration and release profile of the immunogenic gluten peptides throughout in vitro digestion causing the digestion of immunogenic gluten peptides differed between raw and heat-treated bread.

Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product.

Sprouting has received increasing attention because of the enhanced nutritional values of the derived products. Baking affects the nutrient availability of the end products. The aim of this study was to evaluate how different baking time and temperature affect the nutritional values of bakery products derived from fresh wheat sprouts. Results indicate that the breadlike products showed comparable total polyphenol content and the thermal processes affected the free and bound fractions. Low temperature and high exposure time appear to promote the availability of the free polyphenols and sugars, while high temperature and low exposure time appear to preserve bound polyphenols and starch. Sugar profiles were influenced by baking programs with a higher simple sugar content in the samples processed at low temperature. Phenolic acids showed a strong decrease following processing, and free and bound phenolic acids were positively influenced by high baking temperatures, while an opposite trend was detected at low temperatures. Significant differences in phenolic acid profiles were also observed with a redistribution of hydroxycinnamic acids among the bound and free fractions. It may be concluded that grain type, germination conditions, and the baking programs play a fundamental role for the production of high-nutritional-value bakery products.

The effect of baking time, fillet radius, and hardness on the lifecycles of pole fastening screws in an electric motor with hydrogen embrittlement

In order to protect bolts from corrosion, electroplating such as zinc plating is widely used. However, hydrogen can easily penetrate or diffuse into the vacancies and dislocations between the lattices of bolt steel during electroplating. As the diffused hydrogen defects inside the lattice are in gaseous form, small cracks can easily be produced due to high pressure from the hydrogen gas. In this research, in order to determine the root cause of the fracture in pole fastening screws resulting from hydrogen embrittlement in typical electric motors, additional factors that accelerate hydrogen embrittlement fracture were selectively applied, including a small fillet in the head–shank transition and excessive hardness, and parametric study was performed experimentally.

Reaction of enargite (Cu3AsS4) in hot concentrated sulfuric acid under an inert atmosphere. Part I: Enargite concentrate

The sulfuric acid baking of an enargite concentrate was performed in a tube furnace under a flow of nitrogen gas. In this way the extent of reaction was measured in the absence of oxygen and a point of reference established. The effects of baking time, baking temperature, sulfuric acid dosage, and nitrogen flow rate on the water extraction of Cu, As, and Fe from the baked enargite concentrate were studied. Sulfuric acid baking of the concentrate for 3h at 200°C resulted in average Cu, As, and Fe extractions of ~75.7%, ~63.0%, and ~43.1%, respectively. The average As loss to the gas phase corresponding to the indicated operating conditions was ~5.9%. Characterization of the baked concentrate indicated the formation of S8, As2O3, HFe(SO4)2·4H2O, and Cu0.47Fe0.53SO4·H2O as a result of baking, identical to the phases formed upon sulfuric acid baking of the concentrate in a muffle furnace. The fact that no secondary copper sulfides were found to form around the enargite particles indicates that most probably enargite directly transformed to copper sulfate. The variation of temperature in the range 180–220°C did not affect the extraction of Cu and Fe significantly, but As extraction decreased from ~65.2% to ~52.5%, owing to a systematic arsenic loss from ~3.7% at 190°C to ~10.9% at 220°C. Increasing the nitrogen flow rate from 340mL/min to 1049mL/min did not influence the extraction of Cu, As, and Fe upon water leaching. Sulfuric acid dosage had the greatest effect on the extraction of metals. Sulfuric acid to concentrate (S/C) weight ratios in the range 1.0–2.3 at a constant baking temperature of 200°C over 6h resulted in a steady increase of metals extraction from 52.6% to 82.2% for Cu, from 40.6% to 68.0% for As, and from 22.8% to 62.1% for Fe. No arsenic loss to the gas phase was observed when the highest S/C ratio (2.3) was used.

Reaction of enargite (Cu3AsS4) in hot concentrated sulfuric acid under an inert atmosphere. Part II: High-quality enargite

Based upon the information obtained from the sulfuric acid baking of an enargite concentrate, a second series of experiments were performed using a high-quality enargite powder. The results obtained from the sulfuric acid baking of high-quality enargite provided significant insights towards a more rigorous plan of attack in identifying the meaningful range of parameters and perhaps the time and temperature range in which the rate of the baking reaction should be studied. Hence, the effects of baking time, baking temperature, sulfuric acid dosage, nitrogen flow rate, and particle size on the water extraction of copper and arsenic were studied, as well as the mineralogical transformations associated with sulfuric acid baking. It was found that baking of enargite for extended times at a temperature of 200°C had no effect on the extraction of Cu and As, which leveled off at ~73.7% and ~59.4%, respectively. Arsenic loss to the gas phase corresponding to 7h of baking was found to be ~10.4%. Increasing the baking temperature in the range of 200–260°C at a constant time of 6h had no beneficial effect, but it adversely increased the arsenic loss to ~54.7% at 260°C. Increasing the nitrogen flow rate in the range of 163–813mL/min at a constant baking temperature of 200°C for extended times slightly increased the arsenic loss. Under identical baking conditions, sulfuric acid dosage had the greatest effect on the extraction of Cu and As, with effective extraction levels being achieved at a sulfuric acid to enargite weight ratio of about 3.7. No systematic effect of particle size was observed on the extraction of Cu and As from enargite. Upon sulfuric acid baking, enargite transformed into CuSO4, CuO·CuSO4, As2O3, and S8, all of which, except S8, are soluble in water. Based on the experimental results, the following reaction is suggested for the sulfuric acid baking of enargite:4Cu3AsS4+51H2SO4=3CuO·CuSO4+6CuSO4+2As2O3+51H2O+54SO2 (g)+4S

Colour Characteristics and Overall Acceptability of Fibre Enriched Biscuits: A Response Surface Approach

The effects of baking time and baking temperature on colour (L*a*b*), colour difference (?E) and overall acceptability (OAA) of biscuits made from different blends of refined wheat flour (RWF) and millet was investigated using a three factor central composite rotatable design (CCRD). ANOVA for response surface model demonstrated that the data could fit the three polynomial models adequately. All the models were found to be statistically sound to predict the responses. The colour values and OAA were significantly influenced by the processing variables at different levels of significance. The blend ratio, percent RWF, was found to have an overwhelming effect on all the colour values and OAA. It was predicted that the optimum product colour characteristics in terms of L*(29.45), a*(-105.01), b*(-92.7), ?E (11.9) and OAA (6.3) were obtained at blend ratio, 70 percent RWF; baking time, 5.6 min; and baking temperature, 171.7°C.

Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf

Abstract The use of composite cassava-wheat (CCW) flour for commercial breadmaking purposes and consumption of CCW bread are relatively new in Nigeria. This study investigated the effect of baking temperature and time on some physical properties of bread from composite flour made by mixing cassava and wheat flour at ratio of 10:90 (w/w). A central composite rotatable experimental design was used while the baking temperature and time investigated ranged from 190 to 240 °C and 20 to 40 min, respectively. Loaf volume, weight and specific volume varied significantly ( p 3 , 162 to 183 g and 3.31 to 5.32 cm 3 /g, respectively. The tristimulus color parameters such as L ∗ (lightness) and brownness index (BI) of the crust varied significantly ( p p 3 , 0.69 to 0.80, 13.00 to 18.05 mm and 0.90 to 2.05 kgf, respectively. Due to the complex effect of temperature and time combination, most of the measured properties could not be reliably predicted from the second order response surface regression equations except the loaf weight and crumb moisture. Further studies are required to optimize the CCW bread baking process based on some storage and consumption qualities.

Development and Use of a Micromanipulation Technique for Measuring the Force Required to Disrupt and Remove Fouling Deposits

In studies of cleaning, the force required to disrupt the deposit and remove it from the surface tends to be inferred from flow data, and is not known directly. A micromanipulation technique has been developed to measure directly the adhesive strength of food fouling deposits on a stainless steel surface. A T-shaped stainless steel probe was specially designed to pull fouling deposits away from a stainless steel surface to which they were attached. The apparent adhesive strength between the fouling deposits and the substrate was defined as the work required to remove the deposits per unit area from the substrate. Development of the technique has used tomato paste as a model foulant. Paste was baked onto stainless steel, and the effect of baking time, hydration time before cleaning and cleaning temperature studied. Measured values of the apparent adhesive strength fall between 1 and 20 J m -2 . Strength increased with baking time and thickness of sample, and decreased with increasing hydration time and temperature. Surface roughness enhanced adhesive strength. For this deposit, the cohesive strength was greater than adhesive strength at room temperature. The results were used to explain the way in which samples were cleaned by a fluid flow.

Resistant starch formation during baking -effect of baking time and temperature and variations in the recipe

The dietary fibre content in white wheat bread, measured with an enzymatic, gravimetric method, was almost 20% higher than in the corresponding flour. The increment was largely explained by the formation of resistant starch, i.e. starch available to amyloglucosidase only after solubilization with 2m-KOH. The resistant starch was formed in the oven or upon cooling of the finished bread. The water content in the dough seemed to influence the extent of the resistant starch formation, whereas changes in the fat content had no effect. The results indicate that the resistant starch might be hard retrograded starch, possibly amylose.