Studies on Jelly-strength of Kamaboko-II

Enhancing Effect of Starch on Jelly Strength of Fish Meat Jelly-II. Effect of Amylose and Amylopectin

In the first paper of this series, it was shown that gelatinization of starch was necessary to enhance jelly strength of fish meat jelly (Kamaboko), and that starch added in Kamaboko , though gelatinized, chiefly existed in the jelly as granules and partly dispersed into meat as amylose. In the present paper, amylose and amylopectin, the two components of starch , were isolated by an improved S...

the effect of taftan pozzolan on the compressive strength of concrete in the environmental conditions of oman sea (chabahar port)

cement is an essential ingredient in the concrete buildings. for production of cement considerable amount of fossil fuel and electrical energy is consumed. on the other hand for generating one tone of portland cement, nearly one ton of carbon dioxide is released. it shows that 7 percent of the total released carbon dioxide in the world relates to the cement industry. considering ecological issu...

Studies on Shelf-Life Evaluation of Reduced Sugar Jelly Confection

Customer attitudes and behaviours have moved towards health foods because they have more concerns on increasing environmental stresses such as pollution and toxic substances in the environment. Environmental pollutants and lifestyle factors induce oxidative stress leading to many long term health complications in human such as diabetes, cancer and cardiovascular disease. WHO recommends a reduct...

Computer studies of the dynamic strength of ceramics (II)

Our previous constitutive model for fully dense ceramics has been extended to include A1203 (AD999) and Si3N4; there are now parameters for seven materials. New experimental data, such as spall and double-shock wave-profiles for SiC and B4C, have been successfully simulated. Additional experiments are proposed which should help elucidate the remaining problems.

Effects of iranian petroleum mulches on some physical properties of a calcareous soil II. crust strength