Effects of cold plasma treatment time on aroma components, amino acids, and lipids in aromatic coconut water [PDF]
Food Chemistry: XPrevious studies showed that cold plasma treatment affects the quality of aromatic coconut water; however, the mechanisms underlying different treatment times remains unclear.
Tao Wang +7 more
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The Cold Swinging Formation of Gears Type Products and the Swinging Die Press
Jixie chuandong, 1996 本文介绍了摆动辗压成形新工艺的基本原理，以及齿形零件的冷摆辗成形、设备和理论的研究概况，并以较多篇幅阐述了端面齿轮、伞齿轮等零件的冷摆辗精密成形，指明了用压力加工方法（特别是冷摆辗新工艺）加工精密齿形、节能节材是国内外的一种发展趋势。
李金生, 胡亚民
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Assessment of lipid oxidation in fish and fish products processed by cold plasma technologies
Applied Food ResearchPlasmas generated at or near ambient temperature are emerging as mild, selective and environmentally friendly technologies for extending the shelf-life of perishable fish and fish products.
Massimo Mozzon +3 more
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Технічна інженеріяThe work is devoted to the study of the formation of stress concentrators on the inner surfaces of "tube"-type parts, the main function of which is to ensure the minimum consumption of fracture energy under the influence of tensile loads.
S.Ye. Sheykin +4 more
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Study on the Formation Mechanism of Cold-Rolled Sludge and the Biodiesel Production from Sludge
ACS Omega, 2023 Cold-rolled sludge (CRS) has become a challenge due to its large volumetric capacity and high toxicity and is difficult to be degraded under natural conditions. This article aims to explore the feasibility of the solvent extraction method for recovering oil and fat from CRS and utilizing it as a raw material to prepare biodiesel with the application of
Mengke Zhou +4 more
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Advances in the Application of Cold Plasma Technology in Food Sterilization
Shipin gongye ke-ji, 2022 Cold plasma technology is a new non-thermal processing technology, which has been applied in many fields in the food industry at present. The technology uses the media around food to produce active substances such as photoelectrons, ions and free ...
Guantao ZHANG +6 more
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Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage
Foods, 2022 The effects of different concentrations of lentinan (LNT) (0, 0.5, 1, 2 and 4%) on the oxidation characteristics and physicochemical properties of goose meatballs were investigated during different cold storage (4 °C) stages (3, 7 and 12 days).
Li Fu +6 more
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Effect of cold atmospheric plasma on growth and biofilm formation of Staphylococcus aureus isolated from mastitic bovine milk [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2020 Staphylococcus aureus is one of the most important pathogenic bacteria in the dairy products industry that is capable of biofilm formation. Biofilm formation by these bacteria has been led to resistance to antimicrobial agents.
F. Jahandideh +2 more
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Journal of Aerosol Science, 2022 Hard Grey Scale (HGS) is a hard and strongly adhering fouling material that forms on solid surfaces impinged by the off-gas generated in the pot cells of aluminium production plants. Different theories on HGS formation mechanisms have been suggested, involving particle re-crystallization or formation of a binder phase between the deposited particles ...
Daniel Perez Clos +4 more
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Specific Features of Fluoroplastic Band Bending with Due Account of Various Modularity of Material
Наука и техника, 2019 The paper considers a technological process for production of sealing rings by winding a band work-piece on a cylindrical caliber mandrel with subsequent endurance under load and further cutting of a spiral in rings and also studies the possibility to ...
G. A. Vershina, L. E. Reut
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