منابع مشابه
Ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing.
INTRODUCTION Fish quality is traditionally controlled by chemical and microbiological analysis. The non-destructive control presents an enormous professional interest thanks to the technical contribution and precision of the analysis to which it leads. This paper presents the results obtained from a characterisation of fish thaw-ing process by the ultrasonic technique, with monitoring thermal p...
متن کاملLong-term stability of 5-Fluorouracil in 0.9% sodium chloride after freezing, microwave thawing, and refrigeration.
OBJECTIVE To investigate the stability of 5-fluorouracil diluted in 0.9% sodium chloride (normal saline [NS]) after freezing, microwave thawing, and storage for 28 days at 5°C ± 3°C. METHODS Polyvinylchloride (PVC) infusion bags (n = 5) containing 5-fluorouracil 800 mg/100 mL were frozen for 79 days at -20°C. The bags were then thawed in a microwave oven and stored at 5°C ± 3°C for 28 days. T...
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A non-destructive measuring technique to determine the fiber content in hardened steel fiber reinforced concrete is presented. The technique is based on an accurate open-ended coaxial probe reflectometry method for measuring the effective permittivity of the fiber reinforced concrete and on a mixing rule from the classical homogenization theory for deriving the fiber content from the measured p...
متن کاملEffect of Antioxidant D-Aspartic Acid and Thawing Rate on the Freeze-Thawing Process of Ram Semen
The study was conducted to determine the influence of D-aspartic acid (D-Asp) as antioxidant supplement and thawing rates on ram sperm motility, membrane integrity, abnormality, viability, mitochondria activity, malondialdehyde and antioxidant activities, and total antioxidant capacity after freezing-thawing process. Semen samples from five mature rams (3-4 years old) were diluted with extender...
متن کاملContinuous improvement of a system quality management: accelerating thawing process of poultry meat by using a microwave oven
The present work aims to validate the application of accelerating thawing process (microwave oven 20 kW/60 seconds) for poultry meat chicken. Hence, several criteria, such as microbiological, organoleptic, nutritional, thawing time and cost, were evaluated by accelerated and slow processes (48 h during 4°C, reference method). After 5 weeks, and according to the microbiological criteria the resu...
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ژورنال
عنوان ژورنال: Applied Mathematical Modelling
سال: 1999
ISSN: 0307-904X
DOI: 10.1016/s0307-904x(98)10090-2