Introduction: Coated foods are consumed in restaurants and homes immediately or shortly after preparation. This study was conducted with the aim of microencapsulating baking powder with carnauba wax in tempura formulation and investigating the changes of tempura p More
Introduction: Coated foods are consumed in restaurants and homes immediately or shortly after preparation. This study was conducted with the aim of microencapsulating baking powder with carnauba wax in tempura formulation and investigating the changes of tempura powder during storage. Finally, its effect on the characteristics of coated chicken was investigated.Materials and Methods: Baking powder was microencapsulated with carnauba wax at a ratio of 1:1. Tempura powder was prepared in three groups: T1 (control), T2 (tempura + 3% free baking powder), T3 (tempura + 3% encapsulated baking powder) and after comparing the physicochemical characteristics were used in preparation coats and evaluated for chicken fillet.Results: An increase in fat content, ash, and higher CO2 production, as well as a decrease in aw and protein in T2 and T3 treatments as compared to the control sample (p<0.05). The use of tempura powder with a new formulation significantly prevented the increase of peroxide in the samples during frying (p<0.05). Also, dough absorption and higher porosity were reported in the coated T2 and T3 samples as compared to the control (p<0.05). A decrease in L* and increase of a* and b*was also reported in these treatments (p<0.05). A decrease in texture stiffness was reported in tempura-coated products (p<0.05). The highest score in the investigated parameters (taste, aroma, color, texture, and overall acceptance) was reported in T2 and T3 treatments (p<0.05).Conclusion: Microencapsulation of baking powder is a promising method to prepare coated products with quality and texture and more marketability in this growing market.
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Introduction: Heavy metals are environmental pollutants and can cause chronic and acutetoxicity in human body through exposure to polluted water and food. The aim of the presentstudy is to measure the amount of four heavy metals (Lead, Chromium, Copper, Iron) in 50sampl More
Introduction: Heavy metals are environmental pollutants and can cause chronic and acutetoxicity in human body through exposure to polluted water and food. The aim of the presentstudy is to measure the amount of four heavy metals (Lead, Chromium, Copper, Iron) in 50samples of Iranian traditional dough and bread to determine the influence of ovens, pH, doughsurface, temperature and baking time.Materials and Methods: Samples of dough and bread were randomly collected in Tehran.The amounts of metals were measured using Atomic Absorption Spectrometry. The resultswere analysed and compared with national and international standards using statisticalsoftware (SPSS).Results: The results indicated that the amount of Chromium in all the tested samples wereless than the limit of detection. Increased amounts of Lead in the samples after baking werenot statistically significant(P> 0.05). Increased amounts of Iron in rotary and traditional oven and increased amounts ofCopper in Lavash and Taftoon breads in traditional ovens were statistically significant (P<0.05).Conclusion: The analytical results showed that the average amounts of Lead and Iron (due toflour fortification in Iran) were more than the values specified by the WHO/FAO. Thisorganization defines a Provisional Tolerable Daily Intake (PTDI) of 4 metals per person perday by consuming bread, however the amounts of measured heavy metals were less than thestandard values specified by WHO/FAO. Therefor the cumulative effect of heavy metals isimportant and should be considered in body tissues.
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In this paper, 50CrV4 steel wire with a diameter of 4 mm were subjected to pure Zn electroplating. The effect of shot peening before and baking after electroplating on tensile performance of steel was investigated. Bombardment was done before plating for 20 minutes with More
In this paper, 50CrV4 steel wire with a diameter of 4 mm were subjected to pure Zn electroplating. The effect of shot peening before and baking after electroplating on tensile performance of steel was investigated. Bombardment was done before plating for 20 minutes with shots 0.5 mm and 58 RC. Baking was performeIn this paper, 50CrV4 steel wire with a diameter of 4 mm were subjected to pure Zn electroplating. The effect of shot peening before and baking after electroplating on tensile performance of steel was investigated. Bombardment was done before plating for 20 minutes with shots 0.5 mm and 58 RC. Baking was performed after plating for 24 hours at 200°C. Finally, the samples were subjected to slow strain rate test, microhardness test and SEM imaging. The results showed that the effect of baking on improving the mechanical life of the sample under tension alone is greater than the shot peening. The mean time to failure of plated and baked samples was 2.5 hours, but for shot and plated samples was 2.1 hours. The simultaneous effect of pre-plating shot peening and post-plating baking led to further improvement of the tensile performance of the wire and the mean failure time reached 3.55 hours in the slow strain rate test. The embrittlement susceptibility index is now reduced from 0.76 for only plated samples to 0.13 for shot peened and baked samples, which shows a very good improvement. The effect of shot peening on the tensile properties of steel can be attributed to the formation of a residual compressive stress layer on the substrate surface, which leads to a reduction in the growth rate of microcracks due to tensile stresses under working conditions. The results also showed that due to the baking, continuous microcracks are created in the coating / substrate interface, which provide suitable paths for hydrogen to leave the substrate. after plating for 24 hours at 200°C. Finally, the samples were subjected to slow strain rate test, microhardness test and SEM imaging. The results showed that the effect of baking on improving the mechanical life of the sample under tension alone is greater than the shot peening. The mean time to failure of plated and baked samples was 2.5 hours, but for shot and plated samples was 2.1 hours. The simultaneous effect of pre-plating shot peening and post-plating baking led to further improvement of the tensile performance of the wire and the mean failure time reached 3.55 hours in the slow strain rate test. The embrittlement susceptibility index is now reduced from 0.76 for only plated samples to 0.13 for shot peened and baked samples, which shows a very good improvement. The effect of shot peening on the tensile properties of steel can be attributed to the formation of a residual compressive stress layer on the substrate surface, which leads to a reduction in the growth rate of microcracks due to tensile stresses under working conditions.
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