This paper compares the alkali-activated fly ash (AAFA) manufactured with thermal oven curing and pulsed microwave curing methods. Fly ash activated by 8M NaOH solution at a liquid to solid ratio of 0.3 was cured by thermal oven at 85°C and domestic microwave oven, respectively. Apart from compressive strength test, the temperature profiles of AAFA samples were captured by thermal camera. React...

Carbon fractions of tree tissues are a key component of forest carbon mass estimation. Several methods have been used to measure carbon fractions, yet no comprehensive comparison between methods has been performed. We found significant differences between carbon fractions derived from four sample preparation methods: oven-drying, vacuum desiccation, freeze-drying, and a new method that consiste...

OBJECTIVE This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). METHODS Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with 1+ quality grade. Samples were either oven-roasted at 180°C (dry ...

The impact of glass synthesis methods on the properties Ge–Se glasses is investigated. homogeneity a GeSe4 produced by mechanical convection in rocking oven for 12 h at 950°C characterized Raman spectroscopy and Electron Microprobe analysis. It found that melt-rocked chemically structurally homogeneous all length scales In order to compare effect methods, another following static 192 h. Their p...

This study investigated the thin layer drying behaviour of Tilapia zillii fillets under various conditions in a convection oven. The fish fillet samples were dried single at 60ºC, 70ºC and 80ºC with air speed varied between 1.5 3.5 m/s over period 10 h. data then fitted to six models. In addition experiments on kinetics, Box-Behnken experimental design three factors (temperature, thickness time...

The fibers of oil palm empty fruit bunch (OPEFB) stalks were investigated to determine the changes in their basic properties after oven-heat treatment. The oven-heat treatment was conducted at 100 °C or 190 °C for 15 min. There were slightly noticeable morphological, chemical, and thermal alterations in oven-heat treated OPEFB stalk fibers for short duration. Scanning electron microscopy (SEM) ...

Electromagnetic disturbances emitted from microwave ovens may cause serious interference with Bluetooth systems in the 2.4 GHz ISM (Industrial, Scientific and Medical) band. In this paper, the bit error rate (BER) performance of Bluetooth systems interfered by microwave oven noises is analyzed using a microwave oven noise model which consists of FM periodic tone-bursts. Employing Bennett’s meth...

The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans. The analysis of oil showed that oven ...

In this study the influence of heat treatment type on change in fatty acid composition, indices and parameters fat oxidation, level heterocyclic amines formation chopped poultry ready-to-eat products enriched with ω‑3 acids an antioxidant complex were studied. The composition ingredients recipes are developed consideration medical biological requirements for diets oncological patients. These fe...