In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addition to the batter formulation on the quality of simulated crispy deep-fried Kurdish cheese nugget cru...In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addition to the batter formulation on the quality of simulated crispy deep-fried Kurdish cheese nugget crusts was studied by using a deep-fried crust model. Moisture content, oil content, color and hardness of the samples were determined. Crust models were fried at 190℃ for 60, 120 and 180 s. Batter formulations and frying time significantly (p < 0.01) affected moisture, oil content, color and hardness of Crust models. Batter formulation contain 10% white egg was found to be an effective ingredient in decreasing oil content of Crust models. The mean moisture and fat content of Crust models formed with batter contained 10% white egg, fried at 190℃, for 180s were 6.207 ± 0.447 and 5.649 ± 0.394. Batters containing 5% white egg and 1.5% chitosan showed the lowest moisture content and the highest oil content among all the formulations. Crust models containing combination of white egg and chitosan were the darkest. Hardness of samples containing chitosan were the highest, specially for ch1.5 The mean hardness in 60, 120 and 180s of frying in this formulation were 21.518 ± 0.481, 36.871 ± 1.758 and 49.563 ± 1.847 respectively.展开更多
The geological structure of the White Sea area and the surrounding land areas has been well studied in the framework of individual case studies. There are a number of local models of the deep structure of the Earth’s...The geological structure of the White Sea area and the surrounding land areas has been well studied in the framework of individual case studies. There are a number of local models of the deep structure of the Earth’s crust available. We propose a uniform assessment of deep crustal bodies responsible for long-period (regional) magnetic anomalies and consider their correlation with surface structures. The aim of the study is to build a three-dimensional magnetic model of the Earth’s crust in the White Sea region using aeromagnetic data and modeling technologies of the Integro software package. The model is formed on the basis of a digital map of the anomalous magnetic field reduced to the pole. The sources of magnetic anomalies are considered to be located in the Earth’s crust. The 3D distribution of the relative magnetic susceptibility of rocks was obtained by solving the inverse problem of <span style="font-family:Verdana;">the </span><span style="font-family:Verdana;">magnetic survey. To separate the magnetic sources by frequency and depth, it was necessary to continue the magnetic field of the model upward and to calculate the TDR derivatives, which determine the lateral boundaries of the sources of positive magnetic field anomalies. 2D distributions of magnetic sources of the model for vertical and horizontal sections with depths of 10, 15 and 20 km are analyzed. The correlation between the surface and deep structures of magnetic sources of the Earth’s crust in the region is shown.</span>展开更多
文摘In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addition to the batter formulation on the quality of simulated crispy deep-fried Kurdish cheese nugget crusts was studied by using a deep-fried crust model. Moisture content, oil content, color and hardness of the samples were determined. Crust models were fried at 190℃ for 60, 120 and 180 s. Batter formulations and frying time significantly (p < 0.01) affected moisture, oil content, color and hardness of Crust models. Batter formulation contain 10% white egg was found to be an effective ingredient in decreasing oil content of Crust models. The mean moisture and fat content of Crust models formed with batter contained 10% white egg, fried at 190℃, for 180s were 6.207 ± 0.447 and 5.649 ± 0.394. Batters containing 5% white egg and 1.5% chitosan showed the lowest moisture content and the highest oil content among all the formulations. Crust models containing combination of white egg and chitosan were the darkest. Hardness of samples containing chitosan were the highest, specially for ch1.5 The mean hardness in 60, 120 and 180s of frying in this formulation were 21.518 ± 0.481, 36.871 ± 1.758 and 49.563 ± 1.847 respectively.
文摘The geological structure of the White Sea area and the surrounding land areas has been well studied in the framework of individual case studies. There are a number of local models of the deep structure of the Earth’s crust available. We propose a uniform assessment of deep crustal bodies responsible for long-period (regional) magnetic anomalies and consider their correlation with surface structures. The aim of the study is to build a three-dimensional magnetic model of the Earth’s crust in the White Sea region using aeromagnetic data and modeling technologies of the Integro software package. The model is formed on the basis of a digital map of the anomalous magnetic field reduced to the pole. The sources of magnetic anomalies are considered to be located in the Earth’s crust. The 3D distribution of the relative magnetic susceptibility of rocks was obtained by solving the inverse problem of <span style="font-family:Verdana;">the </span><span style="font-family:Verdana;">magnetic survey. To separate the magnetic sources by frequency and depth, it was necessary to continue the magnetic field of the model upward and to calculate the TDR derivatives, which determine the lateral boundaries of the sources of positive magnetic field anomalies. 2D distributions of magnetic sources of the model for vertical and horizontal sections with depths of 10, 15 and 20 km are analyzed. The correlation between the surface and deep structures of magnetic sources of the Earth’s crust in the region is shown.</span>
