Results 181 to 190 of about 8,412 (216)
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Transactions of the ASAE, 1984
ABSTRACT WHOLE soybeans were presoaked to 20, 40 and 60% moisture contents in 0.5% sodium bicarbonate water solution. They were then cooked to a golden brown color in a microwave oven. The ground microwave-processed soybeans were fed as the only source of protein in 10% crude protein diets to young rats to study the effects of moisture content and ...
null E. D. Rodda +2 more
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ABSTRACT WHOLE soybeans were presoaked to 20, 40 and 60% moisture contents in 0.5% sodium bicarbonate water solution. They were then cooked to a golden brown color in a microwave oven. The ground microwave-processed soybeans were fed as the only source of protein in 10% crude protein diets to young rats to study the effects of moisture content and ...
null E. D. Rodda +2 more
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Migration from polyamide ‘microwave and roasting bags’ into roast chicken
Food Additives and Contaminants, 1998Migration of non-volatile and volatile compounds from 'microwave and roasting bags' (MRB), made of Nylon 6,6 (and some Nylon 6), into chicken meat, skin, and juices during roasting (200 degrees C/2 h) in a conventional oven was determined. For measurement of migration of non-volatile compounds, cooked chicken was freeze-dried, extracted with methanol ...
J W, Gramshaw, H, Soto-Valdez
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The Destruction of Aflatoxins in Peanuts by Microwave Roasting
Canadian Institute of Food Science and Technology Journal, 1982Abstract The effectiveness of microwave roasting for reducing aflatoxin contamination in peanuts was investigated. Contaminated peanuts were treated in a specially constructed experimental microwave unit in 2 kg batches for various times at two different power levels.
L. Luter, W. Wyslouzil, S.C. Kashyap
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Dearsenification of gold concentrates via microwave roasting
Canadian Metallurgical Quarterly, 2020Arsenic can cause environmental pollution and also affect mineral processing efficiency. To determine the mechanism of separating arsenic from minerals, microwave roasting tests were conducted usin...
Tao Bai +3 more
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Dechlorination of zinc dross by microwave roasting
Journal of Central South University, 2014Traditional treatments of zinc dross have many disadvantages, such as complicated recovering process and serious environmental pollution. In this work, a new process of chlorine removal from zinc dross by microwave was proposed for solving problem of recycling the zinc dross.
Ya-qian Wei +6 more
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Journal of Microwave Power, 1976
ABSTRACTInvestigation of microwave and conventional heating of cylindrically shaped beef roasts, excluding end heating effects, has led to a better understanding of the microwave and heat transfer phenomena involved. A computer program written to simulate microwave/conventional cooking of cylindrical meat roasts has demonstrated good agreement with ...
W. E. Nykvist, Robert V. Decareau
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ABSTRACTInvestigation of microwave and conventional heating of cylindrically shaped beef roasts, excluding end heating effects, has led to a better understanding of the microwave and heat transfer phenomena involved. A computer program written to simulate microwave/conventional cooking of cylindrical meat roasts has demonstrated good agreement with ...
W. E. Nykvist, Robert V. Decareau
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Powder Technology, 2021
Abstract Dielectric properties and heating characteristics of stibnite concentrate and pure antimony compounds were assessed. Stibnite concentrate and Sb2S3 have high dielectric properties and heating efficiency while Sb2O4 and Sb2O3 are relatively low. Sb2O5 is high from 25 to 300 °C and sharply decreases due to decomposition.
Pengfei Zhao +5 more
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Abstract Dielectric properties and heating characteristics of stibnite concentrate and pure antimony compounds were assessed. Stibnite concentrate and Sb2S3 have high dielectric properties and heating efficiency while Sb2O4 and Sb2O3 are relatively low. Sb2O5 is high from 25 to 300 °C and sharply decreases due to decomposition.
Pengfei Zhao +5 more
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IMPACT OF MICROWAVE BLANCHING ON THE FLAVOR OF ROASTED PEANUTS
Journal of Sensory Studies, 2006ABSTRACTMicrowave blanching of peanuts was proposed as an attractive alternative to traditional techniques of blanching, because of energy and time savings. However, the occurrence of a processing‐related off‐flavor has been reported. This study examined the effect of processing factors during microwave blanching on the MC and sensory characteristics ...
ANDRIANA V. SCHIRACK +3 more
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Comparison of Methods of Cooking Beef Roasts by Microwaves
Journal of Microwave Power, 1980AbstractBeef rib roasts cooked by manual and automatic cycling of microwave energy were compared with those roasted conventionally. Sensory scores indicated all meat was acceptable in flavor, juiciness, and tenderness. The only significant difference in mean sensory scores was that the tenderness scores were significantly lower for beef cooked by the ...
B.M. Korschgen, R.E. Baldwin
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Microwave absorption and roasting characteristics of zinc sulfide concentrate
Asia-Pacific Journal of Chemical Engineering, 2021AbstractA novel microwave roasting technology for formation of ZnO from zinc sulfide concentrate is presented. The dielectric properties and thermal behaviors of zinc sulfide concentrate and ZnS, CaO, MgO, ZnO, FeS, and ZnFe2O4, covering a temperature range of 25 to 1000°C at 2.45 GHz, are systematically investigated.
Chenhui Liu +5 more
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