The effect of reduced glutathione (GSH) on fresh and pre-proofed frozen dough rheological properties were investigated using dynamic stress rheometry and small scale extensibility with the addition of three levels (80...The effect of reduced glutathione (GSH) on fresh and pre-proofed frozen dough rheological properties were investigated using dynamic stress rheometry and small scale extensibility with the addition of three levels (80×10-6, 160× 10-6 and 240×10-6 GSH) and six storage times (0 and 1 day, 2, 4, 6 and 8 weeks). Three relaxation times (1, 13 and 26min) after loading the dough in the rheometer were used to determine storage (G’) and loss (G”) moduli. Correlations for G’ (r=0.678 and 0.622 at 0.05, and 10Hz, respectively) and G” (r=0.699, and 0.690 at 0.05, and 10Hz, respectively) were observed with the area under the extension curve at 26 min relaxation time. The addition of GSH to fresh dough reduced G’ (16.4% to 55.9%) and G” (13.7% to 52.2%). Freezing and frozen storage caused increase in G’ and G”. The addition of GSH reduced dough strength indicated by the reduction in maximum resistance to extension (Rmax) and the ratio of maximum resistance to extensibility (Rmax/E). The reduction in Rmax across all relaxation times ranged from 16.2% to 59.4%. An increase in dough extension (E) was observed with 240×10-6 GSH at all frozen storage and rest period times. Addition of GSH caused an increase of liquid phase (30.6% to 35.3%) in fresh dough and frozen dough (10.3% to 20.7%) after one day frozen storage. Negative correlations of water content in the solid phase with dough extensibility and area under the extensibility curve were found (r=-0.594 and-0.563, respectively, p<0.001). This suggests a loss of dough extensibility and strength as the water holding capacity of the dough components changes during frozen storage.展开更多
Pitch and tar bonded dolomite bricks are extensively used in ladles and converters for long time because of their superior properties such as. steel melt refining, easy production as well as low production cost. Recen...Pitch and tar bonded dolomite bricks are extensively used in ladles and converters for long time because of their superior properties such as. steel melt refining, easy production as well as low production cost. Recently, resin bonded dolomite bricks are presented for using in steel plants. Generally, quality and final cost of steels are affected by properties of refractories especially dolomite bricks. Therefore, recognition of influence parameters on dolomite refractory properties is very important. In this study, the effects of tar and resin as bonding systems, and addition of graphite （ 2wt% ） on the properties of dolomite refractory bricks have been investigated. Properties such as ： density and porosity, cold crushing strength, hydration time and depth of slag penetration have been studied. Results show that the bonding sys- tems and graphite have a great effect on the mentioned properties especially cold crushing strength and hydra- tion time. In addition to their low rate of pollution, resin bonded dolomite bricks show higher performance with proper technical specifications.展开更多
The fiber properties depending on the coating thickness and long-term time aging were investigated. The coating strip forces of optical fiber were strongly increased with secondary coating thickness. But it did not ch...The fiber properties depending on the coating thickness and long-term time aging were investigated. The coating strip forces of optical fiber were strongly increased with secondary coating thickness. But it did not change with time aging up to 90 days. The tensile strength and stress corrosion parameters of coated fiber were increased with time aging also but the increasing rate was quite different depending on the coating展开更多
基金Financial Support of Oklahorna Wheat Foundation, Oklahome Wheat Commission and Oklahoma Experiment Station of Oklahoma State University.
文摘The effect of reduced glutathione (GSH) on fresh and pre-proofed frozen dough rheological properties were investigated using dynamic stress rheometry and small scale extensibility with the addition of three levels (80×10-6, 160× 10-6 and 240×10-6 GSH) and six storage times (0 and 1 day, 2, 4, 6 and 8 weeks). Three relaxation times (1, 13 and 26min) after loading the dough in the rheometer were used to determine storage (G’) and loss (G”) moduli. Correlations for G’ (r=0.678 and 0.622 at 0.05, and 10Hz, respectively) and G” (r=0.699, and 0.690 at 0.05, and 10Hz, respectively) were observed with the area under the extension curve at 26 min relaxation time. The addition of GSH to fresh dough reduced G’ (16.4% to 55.9%) and G” (13.7% to 52.2%). Freezing and frozen storage caused increase in G’ and G”. The addition of GSH reduced dough strength indicated by the reduction in maximum resistance to extension (Rmax) and the ratio of maximum resistance to extensibility (Rmax/E). The reduction in Rmax across all relaxation times ranged from 16.2% to 59.4%. An increase in dough extension (E) was observed with 240×10-6 GSH at all frozen storage and rest period times. Addition of GSH caused an increase of liquid phase (30.6% to 35.3%) in fresh dough and frozen dough (10.3% to 20.7%) after one day frozen storage. Negative correlations of water content in the solid phase with dough extensibility and area under the extensibility curve were found (r=-0.594 and-0.563, respectively, p<0.001). This suggests a loss of dough extensibility and strength as the water holding capacity of the dough components changes during frozen storage.
文摘Pitch and tar bonded dolomite bricks are extensively used in ladles and converters for long time because of their superior properties such as. steel melt refining, easy production as well as low production cost. Recently, resin bonded dolomite bricks are presented for using in steel plants. Generally, quality and final cost of steels are affected by properties of refractories especially dolomite bricks. Therefore, recognition of influence parameters on dolomite refractory properties is very important. In this study, the effects of tar and resin as bonding systems, and addition of graphite （ 2wt% ） on the properties of dolomite refractory bricks have been investigated. Properties such as ： density and porosity, cold crushing strength, hydration time and depth of slag penetration have been studied. Results show that the bonding sys- tems and graphite have a great effect on the mentioned properties especially cold crushing strength and hydra- tion time. In addition to their low rate of pollution, resin bonded dolomite bricks show higher performance with proper technical specifications.
文摘The fiber properties depending on the coating thickness and long-term time aging were investigated. The coating strip forces of optical fiber were strongly increased with secondary coating thickness. But it did not change with time aging up to 90 days. The tensile strength and stress corrosion parameters of coated fiber were increased with time aging also but the increasing rate was quite different depending on the coating
