Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao).
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8302
Abstract: BACKGROUND Roasting is one of the important unit operations in the cocoa-based industries in order to develop unique flavour in products. Cocoa beans were subjected to roasting at different temperatures and times using superheated steam.… read more here.
Keywords: amino; steam roasting; steam; superheated steam ... See more keywords
Investigation of drying characteristics in superheated steam drying of UF-impregnated Chinese fir
Sign Up to like & getrecommendations! Published in 2017 at "European Journal of Wood and Wood Products"
DOI: 10.1007/s00107-017-1245-0
Abstract: Urea formaldehyde (UF) resin-impregnated Chinese fir (Cunninghamia lanceolata (Lamb.)Hook.) was dried at different temperatures in an atmospheric pressure superheated steam dryer. Drying characteristics, moisture content, drying rate, temperature profile, drying defects, and color change were… read more here.
Keywords: impregnated chinese; drying characteristics; chinese fir; superheated steam ... See more keywords
Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil
Sign Up to like & getrecommendations! Published in 2017 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-017-0132-0
Abstract: AbstractPeanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and… read more here.
Keywords: steam roasting; effect superheated; superheated steam; oil ... See more keywords
Low pressure superheated steam drying of onion slices: kinetics and quality comparison with vacuum and hot air drying in an advanced drying unit
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3379-4
Abstract: AbstractPungency is important characteristics of onion and during processing it is generally reduces. Low pressure superheated steam drying (LPSSD) is gaining importance due to energy and product benefits. It results in better retentions of bioactive… read more here.
Keywords: onion slices; onion; pressure superheated; low pressure ... See more keywords
A novel mechanism for nodular corrosion of Zircaloy-4 corroded in 773 K superheated steam
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DOI: 10.1016/j.corsci.2017.06.007
Abstract: Abstract Corrosion resistance of Zircaloy-4 plate specimens in 773 K/10.3 MPa superheated steam is anisotropic. The rolling surface (S N ) mainly suffers uniform corrosion, while the surface perpendicular to transversal direction (S T ) and the… read more here.
Keywords: zircaloy; nodular corrosion; novel mechanism; corrosion ... See more keywords
Production performance analysis of heavy oil recovery by cyclic superheated steam stimulation
Sign Up to like & getrecommendations! Published in 2017 at "Energy"
DOI: 10.1016/j.energy.2016.12.132
Abstract: Abstract In this paper, a novel model is proposed for heated radius calculation and production performance analysis of cyclic superheated steam stimulation (CSHSS) wells. Firstly, the heated area after superheated steam (SHS) injection is distributed… read more here.
Keywords: performance analysis; production; production performance; performance ... See more keywords
Superheated steam, hot CO2 and dynamic recrystallization from frictional heat jointly lubricated a giant landslide: Field and experimental evidence
Sign Up to like & getrecommendations! Published in 2019 at "Earth and Planetary Science Letters"
DOI: 10.1016/j.epsl.2019.01.005
Abstract: Abstract We used thermogravimetry to determine that the frictionally heated sliding surface reached ∼850 °C at the base of the 1.16 × 10 9 m 3 Daguangbao landslide, triggered during the 2008 Ms8.2 Wenchuan earthquake. Optical… read more here.
Keywords: dynamic recrystallization; co2; evidence; superheated steam ... See more keywords
Influence of superheated steam treatment with tempering on lipid oxidation and hydrolysis of highland barley during storage
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2021.108133
Abstract: Abstract Highland barley is an excellent source of dietary fiber and therefore this grain is receiving more and more popularity. The aim of this study was to improve the shelf life of highland barley by… read more here.
Keywords: barley; highland barley; storage; superheated steam ... See more keywords
Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch
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DOI: 10.1016/j.foodhyd.2021.107089
Abstract: Abstract Superheated steam treatment (SST) can improve cereal-based foodstuff quality. Starch is the major component of cereal-based foodstuffs, playing a key role in food quality. For understanding the effect of SST on the moisture distribution,… read more here.
Keywords: moisture; wheat starch; moisture transfer; superheated steam ... See more keywords
Improving Superheated Steam Temperature Control Using United Long Short Term Memory and MPC
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DOI: 10.1016/j.ifacol.2020.12.169
Abstract: Abstract Superheated steam temperature is one of the most important process variables for controlling the steam quality of thermal power units. In order to improve the accuracy of superheated steam temperature and the stability of… read more here.
Keywords: mpc; control; steam temperature; short term ... See more keywords
Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.02.012
Abstract: Abstract Native and moistened wheat flours (moisture contents were 13.5 and 27.0%, respectively) were treated with superheated steam (SS) at different temperatures (140 and 170 °C) and times (1, 2 and 4 min). Their physicochemical and digestive… read more here.
Keywords: flour; wheat; properties vitro; modification physicochemical ... See more keywords