Electronic Oven Research Articles

Fuel Properties of Torrefied Biomass from Sapindus Pericarp Extraction Residue under a Wide Range of Pyrolysis Conditions

In this work, a novel biomass, the extraction residue of Sapindus pericarp (SP), was torrefied by using an electronic oven under a wide range of temperature (i.e., 200–320 °C) and residence times (i.e., 0–60 min). From the results of the thermogravimetric analysis (TGA) of SP, a significant weight loss was observed in the temperature range of 200–400 °C, which can be divided into the decompositions of hemicellulose (major)/lignin (minor) (200–320 °C) and cellulose (major)/lignin (minor) (320–400 °C). Based on the fuel properties of the feedstock SP and SP-torrefied products, the optimal torrefaction conditions can be found at around 280 °C for holding 30 min, showing that the calorific value, enhancement factor and energy yield of the torrefied biomass were enhanced to be 28.60 MJ/kg, 1.36 and 82.04 wt%, respectively. Consistently, the values of the calorific value, carbon content and molar carbon/hydrogen (C/H) ratio indicated an increasing trend at higher torrefaction temperatures and/or longer residence times. The findings showed that some SP-torrefied solids can be grouped into the characteristics of a lignite-like biomass by a van Krevelen diagram for all the SP-torrefied products. However, the SP-torrefied fuels would be particularly susceptible to the problems of slagging and fouling because of the relatively high contents of potassium (K) and calcium (Ca) based on the analytical results of the energy dispersive X-ray spectroscopy (EDS).

Evaluation of baking performance by means of mid-infrared imaging

The present work aims to validate mid-infrared imaging as a promising method for evaluating oven systems. Therefore, a novel approach by analyzing mid-infrared radiation patterns captured by a thermal camera and subsequent image processing was developed. A thermal camera was adapted to two different oven systems: a standard electric deck oven and a novel gas-fired baking oven with integrated volumetric ceramic burners (VCBs). The baked goods were analyzed and key indicators describing the final product quality were determined. Specific volume, surface browning and mid-infrared image processing demonstrated a comparable performance of both oven systems. Furthermore, the determined surface heat homogeneity of the items to be baked was 0.65 ± 0.05 (–) for the electronic oven and 0.70 ± 0.03 (–) for the VCB oven. The proposed approach proved its fundamental qualification for comparing and evaluating different oven systems.

Carbon dots from roasted mackerel (scomberomorus niphonius) for free radical scavenging

Foodborne nanoparticles produced from food components during thermal processing have received attention due to their particular properties. Herein, the presence of fluorescent carbon dots (CDs) was reported from mackerel flesh roasted at 230 °C in an electronic oven, and the CD capability for free radical scavenging was investigated. The average size of the CDs was about 2.2 nm with a size distribution in the range of 0.9–3.5 nm as characterized with transmission electron microscopy (TEM). X-ray photoelectron spectroscopy (XPS) showed that the mackerel CDs mainly contain C, N and O. Fourier transform infrared (FTIR) analysis showed the existence of hydroxyl, amino, and carboxyl groups on the mackerel CD surface. The fluorescence lifetime was about 9.1 ns. Two absorption peaks at 277 and 328 nm were observed in UV–vis spectra, which are assigned to the π-π* and n-π* charge-transfer, respectively. The mackerel CDs showed excellent photostability in various metal ion solutions and pH environment. In addition, these CDs exhibited strong dose-dependent scavenging capability for hydroxyl radicals (·OH) and methyl radicals (·CH3) produced from methylene blue (MB)/visible-light photosensitization system. The free radical scavenging properties make the mackerel CDs capable of protecting against oxidative stress after they are exposed to biosystem.

Degree of Reaction and Alkali-Leaching of Geopolymer Containing Ca-Rich Source Material and Dipotassium Hydrogen Phosphate

Disparity of anion and cation in geopolymer framework may result in the formation of efflorescence on the surface of hardened geopolymer specimen. The existence of efflorescence would be intensified with the use of dipotassium hydrogen phosphate (K2HPO4) as a chemical retarder for geopolymer mixture. In this study, paper mill sludge ash (PMSA) was used as a Ca-rich aluminosilicate source to reduce the development of efflorescence crystals. PMSA was utilized to partially replace fly ash at 5% and 10% (by weight of fly ash). Meanwhile, K2HPO4 was used as the external agent with various proportions, which were 0.1%, 0.3%, and 0.5% (by weight of fly ash). The external agent in this study was purposed to extend the setting time and enhance the mechanical properties of geopolymer. Fly ash and PMSA (if any) were activated by reacting them with 6M sodium hydroxide and sodium silicate solution. Freshly cast specimens were cured for 24 hours in electronic oven with the temperature setting of 30°C and 90°C. They were demoulded after 24 h and kept at room temperature (28±2 °C) until the testing day. Evaluation on the setting time characteristic of fresh geopolymer mortar was conducted with Vicat test while degree of reaction was performed on the hardened specimens to measure the reaction of fly ash during geopolymerization. Based on the experimental result, the inclusion of 5% PMSA shows the greatest effect in reducing the development of efflorescence crystal and increase the degree of reaction of geopolymer system. It is presumed that PMSA has altered the geopolymerization process by activating calcium oxide precursors to form three tetrahedral structures in the framework.

가열 한우육 및 호주산우육 스테이크에서 심부온도에 따른 glucose, lactate 및 핵산 분해 물질 함량 비교

본 연구는 가열 한우육 및 호주산우육 스테이크에서 심부온도에 따른 glucose, lactate 및 핵산 분해 물질 함량을 비교하고자 실시하였다. 시료로 한우육(거세우, 1등급) 및 호주산우육(Bos indicus, 100일 곡류 비육)의 등심(M. longissimus dorsi)과 우둔(M. semimembranosus)를 약 2 cm 두께로 절단하여 각각 세 그룹으로 나누고, <TEX>$180^{\circ}C$</TEX> 오븐에서 심부온도가 각각 50, 70 및 <TEX>$90^{\circ}C$</TEX>가 되도록 가열하였다. Glucose 함량은 심부온도에 관계없이 한우육 스테이크가 호주산우육 스테이크에 비해 현저하게 높았다(P<0.05). 이와 반대로 lactate 함량은 한우육 스테이크가 호주산우육 스테이크보다 낮았다(P<0.05). 핵산 분해 물질 중 Hx 함량은 모든 심부온도에서 한우육 스테이크가 호주산우육 스테이크보다 낮았던 반면(P<0.05), GMP, IMP 및 inosine 함량은 한우육 스테이크가 높았다(P<0.05). 심부온도가 증가함에 따라 쇠고기 스테이크의 glucose 함량은 감소하는 경향을 보였으나, lactate 함량은 일정한 경향을 보이지 않았다. 또한 핵산 분해 물질 함량은 심부온도의 증가에 따라 유의적인 변화를 보이지 않았다. 따라서 가열 한우육 스테이크의 단맛 및 감칠맛 관련 풍미 전구물질 함량이 호주산우육 스테이크보다 높았다. This study was conducted to compare the glucose, lactate, and nucleotide degradation products content of cooked beef steaks from Korean Hanwoo (quality grade: 1) and Australian cattle (Bos indicus, grain-fed for 100 d) by internal temperature. The loins (M. longissimus dorsi) and top rounds (M. semimembranosus) from two cattle breeds were cut into about 2 cm thickness and then cooked in a <TEX>$180^{\circ}C$</TEX> electronic oven until internal temperature attained to 50, 70, or <TEX>$90^{\circ}C$</TEX>. Regardless of internal temperature, glucose content was higher (P<0.05) in cooked loin and top round steaks from Hanwoo compared to those from Australian cattle. Lactate content was shown to be lower (P<0.05) in cooked steaks from Hanwoo than in those from Australian cattle. Lower (P<0.05) hypoxanthine and higher (P<0.05) guanosine 5'-monophosphate, inosine 5'-monophosphate, inosine contents were observed in cooked steaks from Hanwoo. Furthermore, glucose content tended to be decreased by internal temperature but nucleotide degradation products content was not changed by internal temperature. Therefore, these findings suggest that cooked Hanwoo beef steaks had higher flavor precursors related to sweet and umami tastes than cooked Australian beef steaks

The application and evaluation research of coffee residue ash into mortar

Coffee residue is usually regarded as a kind of agriculture waste; as its quantity increases the treatment of coffee residue will become an environmental problem. This research is innovative in that it derives the possibility of recycle application using coffee residue ash for cement replacement. In this research, coffee residue is burned in an electronic oven to three kinds of coffee residue ash at 500, 600 and 700 °C, and then appropriate apparatus is used to check the chemical and physical properties of these three types of coffee residue ash. After a general comparison, this study selected 500 and 600 °C coffee residue ashes with 2, 3, 5, 10 and 15 % cement replacements to make 5 cm3 cube mortar specimen to test different curing ages’ compressive strength. Through measurement and experiment, this research found that the compressive strength decreased by adding 500 or 600 °C coffee residue ash into the mortar. By considering waste reduction and practice application, this research derives that using the 600 °C coffee residue ash with 10 % replacement is better than others application, such using result also can get valuable efficiencies of financial and CO2 reduction.

Production of amorphous rice husk ash in a 500 kW fluidized bed combustor

A 500kW rice husk-firing fluidized bed combustor was designed for obtaining low carbon and high silicon ash in the amorphous form. The influence of operating condition (temperature, fluidizing velocity) on combustion efficiency and rice husk ash quality was experimentally investigated. Furthermore, the quality of rice husk ash collected from inner bed, two-stage cyclones and bag-house was analyzed using XRD, TEM and SEM instruments, in terms of amorphous silicon dioxide and unburnt carbon content. Comparative study was carried out between the rice husk ash produced in an electronic oven and that produced in the above-mentioned fluidized bed combustor. The results show that quality of ash from the industrial-scale fluidized bed is even better than that from electronic oven. Temperature of 660–720°C and fluidization velocity of 1.0–1.2ms−1 appear to be the favoring parameters for producing high quality rice husk ash with amorphous structure of silicon dioxide content over 93.8wt.% and unburnt carbon context less than 4.5wt.%. The fluidized bed combustor also assures combustion efficiency ∼90% in all test runs. This research indicates amorphous structure of silicon dioxide may be economically promisingly produced from the self-designed rice husk combustor.

Hierarchical heteroarchitectures functionalized membrane for high efficient water purification

Heterojunctioned architectures were facilely fabricated using hydrothermally treated electrospun TiO2 nanofibers in an alkaline Sr(NO3)2 precursor solution in an electronic oven. TiO2 on the fiber surface was partially dissolved into Ti4+ to react with Sr2+ in favor of the nucleation of SrTiO3 on TiO2 nanofibers, and thus a heterojunction was formed between SrTiO3 and TiO2, which will benefit the improvement of photocatalytic activity. And then a multifunctional membrane was created by functionalizing the surface of commercial cellulose acetate (CA) membrane with heterojunctioned SrTiO3/TiO2 nanofibers. This newly structured membrane exhibited excellent water purification performances in a concurrent photocatalytic membrane filtration system under the irradiation of UV light, because it is able to integrate the advantages of photocatalysis and membrane filtration while minimizes their disadvantages. The high water purification performances in terms of high photodegradation ability and high permeate flux are attributed to the high photocatalytic activity of heterojunctioned SrTiO3/TiO2 nanofibers architectures and their structured porous functional layer favorable for fast water pass through.

The Application of Fuzzy Control in Automatic Electronic Oven

Fuzzy Control;Matlab;Electronic Oven;Maxium Mean Method;Defuzzification Abstract:Aimed at the shortcomings that it is difficult to establish accurate mathematical model of electric oven and to master the complexity control process for beginners,the fuzzy controller was applied to realize automatic control of the electronic oven.Described in detail the establishment of the fuzzy rules and the definition of input and output quantity in this paper. Established the experimental platform by Matlab software taking determining the barbequed time for example.During the simulation,adopted the minor arithmetic to inference the fuzzy rules and average maximal arithmetic to get the result of defuzzification,the result and theory calculation are approximation identical.The design can effectively control the oven and achieve good effect.

ガンマ線照射コショウ成分解析 ＩＩ 各種コショウの成分分析

Black pepper, white pepper, frozen green pepper and real pink pepper (kept in vinegar) were analyzed by reversedphase HPLC. The extraction method and HPLC conditions were same as the first report, that is, the extractionfrom pepper was performed by Automatic Air Hammer and the extracted samples were separated on a reversedphase C8 column with a concave gradient from 0.1% trifluoro aceticacid (TFA) in water to 75% acetonitrile-0.1% TFA in water for 60 minutes and detected at 210 nm, 280 nm. The different constituents were observed clearly on chromatogram between black pepper and white pepper. The different constituents were observed betweendifferent prodycing white peppers, and as the result that the analyzed pepper was distinguished its producingdistrict by HPLC chromatogram. In order to investigate of effect of lyophilization on white pepper extracts, lyophilized extraction was analyzed by this HPLC method. Some peaks were decreased by lyophilization. The effect of heat on white pepper constituents was examined. White pepper was heated by electronic oven and thermostat.When the former method was used, decresed peak number (peak height was lower than without heat treatment) was more than latter method. These subtle change was able to be recognized by these HPLC chromatograms.

ＣａＯおよびＳｉＯ２添加によるＳｒフェライト磁石の高性能化

Effects of CaO and SiO2 additives on the magnetic properties, density and microstructures of the sintered compacts of Sr-ferrite were investigated. It was revealed that CaO and SiO2 additives play important roles of rapid densification and grain growth controll through the sintering process of Sr-ferrite compacts. EPMA, microstructure observation and temperature dependence of the densification showed that the densification of Sr-ferrite containing CaO and SiO2 additives was promoted by liquid phase with low melting point along the grain boundaries. The liquid phase was composed of CaO-SiO2-SrO-6Fe2O3 ternary solid solution. Magnetic properties of the sintered Sr-ferrite were strongly dependent on the amount of CaO and SiO2 additives and, in the case of CaO=0.45% and CaO/SiO2=1.25, a high quality permanent magnet (Br=4.4 KG and iHc=2.8 KOe) was obtained for an electronic oven.

Electronic Oven Speeds Service of Tasty Hospital Food

Electronic Oven Speeds Service of Tasty Hospital Food

Electronic heating as a means of sterilizing potato bags contaminated with bacterial ring rot

A 30-minute exposure in a 2.45 megacycle, 3100-watt electronic oven was sufficient to kill all the ring rot bacteria in heavily contaminated jute strands placed throughout a bale of 100 bags. The maximum temperature reached within the bale was slightly over 270° F., at the center, but the bacteria were killed at a temperature of 230° F. at the outside. It has been shown experimentally that temperatures of over 300° F. and an exposure of 10 minutes are necessary to kill the organism (4). In the present trials, a temperature of 230° F. dropping to 169° F. over a 3-hour period killed all the ring rot bacteria. This inconsistency may be explained by the prolonged exposure to a lower temperature, or by the type of heating. High protein materials, such as bacteria, become heated more rapidly in electronic heating than do poor conductors such as jute strands. The temperature within the bale of bags would not, under the conditions of this experiment, truly represent the temperature to which the bacteria themselves were exposed. Although the relative humidity within the baled bags was not determined, water droplets collected on the sides of the oven during the treatment. The humidity during the treatments, may have, to some extent, influenced the rate at which the ring rot organism was killed. A recent publication by Richardson (5) indicates that high relative humidity has a marked effect on the susceptibility of the ring rot organism to heat treatment.