the mode of heat and mass transfer during baking of bakery products is an important factor determining the quality of the final product. the heating rate could alter the starch properties during gelatinization and affect the quality of products after baking and during aging. sangak is a kind of iranian flat bread baked on the hot pebble gravels. the aim of this study was to evaluate the impacts...

Due to the high hardness and wear resistance, electroless nickel-boron (Ni-B) coatings have found numerous applications. In the present study, the influence of the heating rate on the morphological features of oxidized electroless Ni-B coatings was investigated. The oxidation behavior of electroless coating layers was studied with TGA method under non-isothermal conditions at heating rates 5, 9...

Pyrolysis of high impact polystyrene (HIPS) waste has been investigated under different process parameters, such as temperature, heating rate and types of zeolitic catalysts to produce valuable liquid products. Liquid, gas and coke as products of pyrolysis and aromatic, naphthene, olefin and paraffin as liquid components were obtained and their molecular weight distributions were studied with c...

background and objectives: red colored fruits such as cornelian cherry (cornus mas l) are recognized as being healthy. the color of these fruits is an important sensory property in assessment of product quality therefore, minimizing the loss of color in the process is very important. materials and methods: in this study, comparison of the color, turbidity, degradation rate of anthocyanin, and r...

Dimerization process is essential for producing copolymers. The features of dimerization process like thermal-oxidative degradation should be well known to reach maximum efficiency and a superior reactor design. Also, the degradation mechanism of biodegradable polymers is important during sterilization processes. Thermal-oxidative degradation of PGA, PLLA, and their binary copolymers was invest...

Background and Objectives: Red colored fruits such as cornelian cherry (Cornus mas L) are recognized as being healthy. The color of these fruits is an important sensory property in assessment of product quality therefore, minimizing the loss of color in the process is very important. Materials and Methods: In this study, comparison of the color, turbidity, degradation rate of anthocyanin, an...

We report a molecular dynamics simulation study of the properties of the potential energy landscape sampled by a system of water molecules during the process of generating a glass by cooling, and during the process of regenerating the equilibrium liquid by heating the glass. We study the dependence of these processes on the cooling/heating rates as well as on the role of aging (the time elapsed...

Co-precipitated Cu-MgO catalysts were prepared and evaluated for the gas-phase hydrogenation of furfural. The effect of heating rate at the calcination step was studied by comparing the performance of three catalysts prepared via the same procedure but calcined at different heating rates. The results established that altering the heating rate could influence the structural properties of the cat...