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Related Concept Videos

Accelerated Curing of Concrete01:25

Accelerated Curing of Concrete

Accelerating concrete curing is achieved by applying heat and additional moisture. This process accelerates the hydration of the cement, resulting in an earlier strength gain in the concrete. Steam curing is a method wherein the concrete products are either transported through a chamber on a conveyor belt or encased in plastic, allowing steam at atmospheric pressure to circulate freely around them. This process begins with a phase of moist curing that typically lasts between 3 to 5 hours, after...
Curing Methods01:26

Curing Methods

Concrete members with a small surface-to-volume ratio are cured by oiling and moistening the forms before casting the concrete member. These forms can be left in place for a prolonged period to prevent moisture loss, and can be wetted if made of a material suitable for wetting. If the forms are removed early, the concrete member is moistened and covered with polythene sheets to maintain moisture. For large horizontal concrete surfaces exposed to dry weather, a temporary covering is suspended...
Curing of Concrete01:20

Curing of Concrete

The hydration of cement takes place within the water-filled capillary pores. However, environmental elements can disrupt this process by evaporating water from the concrete surfaces. Sealed concrete with a water-cement ratio below 0.5 experiences self-desiccation, leading to water loss. The water loss in concrete is mitigated by curing. This technique involves keeping the concrete saturated to maintain the necessary temperature and moisture conditions, to optimally fill the spaces in the cement...
Drying Shrinkage01:21

Drying Shrinkage

When hardened concrete is exposed to air with a relative humidity of less than 100 percent, it begins to lose the free water within its capillaries. As this water evaporates, the water initially adsorbed onto the calcium silicate hydrates migrates towards these now empty spaces and eventually evaporates as well. Over time, as more water leaves, the volume of the concrete decreases, a phenomenon known as drying shrinkage.
A portion of this drying shrinkage can be reversed; if the concrete is...
Accelerators01:17

Accelerators

Accelerators in concrete serve as admixtures to speed up the hardening process, enabling the concrete to achieve early strength faster. Although accelerators do not necessarily impact the time it takes concrete to set, they reduce this time in practice. A common accelerator is calcium chloride, which is particularly useful for hastening early strength development in cold weather or for rapid repair jobs that require quick heat generation after mixing.
The effectiveness of calcium chloride can...
Retarders01:19

Retarders

Retarders are chemical admixtures designed to extend the setting time, which is especially useful when there is a delay in sequential concrete pours to prevent cold joints and to achieve a cohesive structure. Retarders, when used in appropriate amounts, can also enhance the architectural appearance of exposed aggregate finishes.
The function of retarders is to delay the setting of concrete, and this effect can be measured using a penetration test. The retardation process involves adding...

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Related Experiment Video

Updated: May 27, 2026

Preparation of Prokaryotic and Eukaryotic Organisms Using Chemical Drying for Morphological Analysis in Scanning Electron Microscopy (SEM)
09:58

Preparation of Prokaryotic and Eukaryotic Organisms Using Chemical Drying for Morphological Analysis in Scanning Electron Microscopy (SEM)

Published on: January 7, 2019

Accelerated dry curing of hams.

N G Marriott1, R F Kelly, C K Shaffer

  • 1Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA.

Meat Science
|November 8, 2011
PubMed
Summary
This summary is machine-generated.

Mechanical tenderization had minimal impact on dry-cured pork quality, with no significant effects on most traits. A minimum 70-day curing period is recommended for desired color stability during cooking.

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Last Updated: May 27, 2026

Preparation of Prokaryotic and Eukaryotic Organisms Using Chemical Drying for Morphological Analysis in Scanning Electron Microscopy (SEM)
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Evaluation of the Curing of Adhesive Systems by Rheological and Thermal Testing
09:06

Evaluation of the Curing of Adhesive Systems by Rheological and Thermal Testing

Published on: July 3, 2020

Area of Science:

  • Food Science
  • Meat Science
  • Post-mortem Muscle Technology

Background:

  • Dry-cured pork products are popular globally.
  • Optimizing processing methods is crucial for enhancing meat quality and consumer acceptance.
  • Mechanical tenderization is a potential pre-curing treatment to improve meat texture.

Purpose of the Study:

  • To evaluate the effect of mechanical tenderization on the quality of dry-cured pork legs.
  • To determine the influence of different dry-curing durations on pork quality traits.

Main Methods:

  • Pork legs were mechanically tenderized on one side and kept as control on the other.
  • Samples were dry-cured for 40, 56, or 70 days.
  • Evaluations included appearance, cure penetration, microbial load, shear force, and sensory attributes.

Main Results:

  • Tenderization did not significantly affect visual color, cure penetration rate, moisture, microbial counts, or tenderness.
  • A potential acceleration of salt penetration was observed in tenderized samples.
  • Curing time did not significantly impact moisture, salt content, nitrate/nitrite levels, shear force, or juiciness.

Conclusions:

  • Mechanical tenderization shows limited benefits for dry-cured pork quality traits.
  • A minimum dry-curing time of 70 days is suggested for optimal color stability during cooking.