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Register a new userEffect of Heat Treatments on Nutrient Value of Egg
تأثير المعاملات الحرارية في القيمة الغذائية للبيض
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Aِl-Baath University ورقة بحثية
Publication date
2016
fields
Food Sciences
and research's language is
العربية
Created by
Shamra Editor
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هدف البحث إلى دراسة تأثير المعاملات الحرارية التقليدية المتبعة في تحضير بيض الدجاج بنوعيه البلدي و بيض المائدة في محتواه من العناصر الغذائية و قيمته الغذائية. نفذ البحث في مخابر مديرية التجارة الداخلية و حماية المستهلك بدمشق في الفترة بين عامي 2014-2015.
The aim of this research was studying effects of traditional heat treatments used in hen egg preparing in nutrient compounds content and nutrient value. This research was conducted in internal trade and consumer protection directorate laboratories.
References used
Cross H.R.,Durland P.R andSeideman S.C, (1986),Sensory qualities of meat InMuscle as Food. Ed.p.j. Bechtel, Durland. Orlando, academic Press
Arihara, K, (2004), Functional foods. In Encyclopedia of meat sciences, Elsevier Science,Vol. 1, 492 – 499. London
Ashwell, M, (2002), Concepts of functional foods (International Life Science Institute Europe Concise Monograph Series). Brussels, Belgium: International Life Science Institute. New Approaches for the Development of Functional Meat Products
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Ten samples of dry, cooked Chickpea, Homos with Tahina, and Falafel were
randomly collected from different places in Damascus and urban side during
2003-2004 with an average weight of 200g for each sample. Chemical
composition, amino acids, fatty
acids, and minerals were determined to
investigate the effect of cooking and frying on the nutritional value of chickpea
products.
This research was carried out to test the effect of three basic
preservation methods cooling, canning and freezing on the
nutritional value of mushroom Agaricus bisporus. Mushroom were
picked from a private sector then stored for 20 weeks. Chemica
l
analyses of mushroom were conducted at three phases: at time zero
which means immediately after preservation, after ten weeks and
after 20 weeks. Sodium benzoate 5% and potassium serrate and 5%
were tested as preservatives.
This study was investigated at the laboratories of the Department of Food
Sciences at the Faculty of Agriculture, University of Damascus in order to
determine the effect of initial treatments such as: blanching period, salting,
adding acid) on che
mical, microbiological, sensory parameters of canned
Artichoke. Group of chemical (humidity, protein, ashes, anti-oxidants,
phenols), microbiological indicators (total count of organism, yeast and fungi,
anaerobic bacteria, Coliform bacteria, E.coli and pseudomonas), and sensory
evaluation had been carried out to determine the acceptability of the best
treatment of the canned Artichoke. 48 treatments were applied on Artichoke
samples: with three blanching (period 10, 20, 30 minutes), adding citric acid (0,
2, 4, 6 %), and adding salt (0, 1, 2, 3 %). Results based on microbiology,
chemically and sensory evaluation showed that the best treatment applied on
Artichoke was treatment number 6 (10 minutes blanching time, 2% of citric
acid and 1% of salt), following number 22 (20 minutes blanching time, 2 % of
citric acid and 1% of salt) and treatment number 26 (20 minutes blanching
time, 2 % of citric acid and 2% of salt)
This study was carried out on three rootstocks of Crataegus monogyna Jacq.
With one seed containing fruit C.oxycantha L. with three seeds as well as C.
azaraolus Borkh, to identify the best method of Crataegus propagation.
The hardwood cuttings of
C.azarolus Borkh rooted in a IBA solution (4ooo
ppm)showed the highest rooting percentage 20% when grown in sand as well as
peat moss containing fermented arganic manure media.
A new group of Z n - Al alloys suitable for casting was developed in the late sixties, These alloys are
ZA - 8 , ZA - 12 and ZA – 27, where the numbers represent the approximate percentage of aluminum in the alloy. These alloys compete with cast iro
n and copper alloys and aluminum alloys. ZA – 27 alloy is characterized by the biggest strength and lowest density alloy from the rest of ZA alloys. It has
good physical and mechanical properties (good strength, good cast ability, ease of machining, good wear properties and high corrosion resistance).
This research is aimed to study the effect of heat treatment on mechanical properties as well as to improve the wear properties of ZA-27alloy.
Heat treatment of type T4 was applied on ZA-27 alloy (This treatment was done by heating the alloy
to a temperature equal to 370 oC for a period of 3 or 5 hours and then immersion in water followed by
natural aging for 30 days).
Wear testing has been made by using dry sliding test of pin samples on the disk - ZA – 27 alloy after
casting without any treatment and wear tests were performed on heat treated ZA – 27 alloy samples.
The microstructure of the alloy after casting and after heat treatment was examined and the effect of
the microstructure on the wear behavior was studied.
The hardness and tensile strength of heat treated samples were reduced while elongation was increased
compared with alloy after casting. The rate of decrease of hardness was equal to 34.7 %, which is
consistent with solutionizing period. On the contrary, the increase in the solutionizing period decreases strength and increases elongation. The study shows also that the heat treated samples have achieved a significant improvement on wear properties compared to the samples after casting without heat treatment
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