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Temperature Dependent Deformation01:12

Temperature Dependent Deformation

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In a nonhomogeneous rod made up of steel and brass, restrained at both ends and subjected to a temperature change, several steps are involved in calculating the stress and compressive load. Due to the problem's static indeterminacy, one end support is disconnected, allowing the rod to experience the temperature change freely. Next, an unknown force is applied at the free end, triggering deformations in the rod's steel and brass portions. These deformations are then calculated and added...
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Thermal Strain01:19

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Thermal strain is a concept that arises when we consider how temperature changes affect structures. Unlike the conventional assumption that structures remain constant under load, real-world scenarios often involve temperature fluctuations that can significantly impact these structures. Consider a homogeneous rod with a uniform cross-section resting freely on a flat horizontal surface. If the rod's temperature increases, the rod elongates. This elongation is proportional to the temperature...
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Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
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Bone Remodeling01:40

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Bone remodeling is a continuous and balanced process of bone resorption by osteoclasts and bone formation by osteoblasts. In adults, it helps maintain bone mass and calcium homeostasis. While mechanical stress can stimulate turnover as part of the normal maintenance and reparative process, several hormones also regulate bone remodeling.
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Thermal Stress01:09

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If the temperature of an object is changed while it is prevented from expanding or contracting, the object is subjected to stress. The stress is compressive if the object expands in the absence of constraint and tensile if it contracts. This stress resulting from temperature change is known as thermal stress. It can be quite large and can cause damage. To avoid this stress, engineers may design components so they can expand and contract freely. For instance, on highways, gaps are deliberately...
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Le Chatelier's Principle: Changing Temperature02:19

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Consistent with the law of mass action, an equilibrium stressed by a change in concentration will shift to re-establish equilibrium without any change in the value of the equilibrium constant, K. When an equilibrium shifts in response to a temperature change, however, it is re-established with a different relative composition that exhibits a different value for the equilibrium constant.
To understand this phenomenon, consider the elementary reaction:
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Structural changes in local Thai beef during sous-vide cooking.

Pattama Supaphon1, Soraya Kerdpiboon2, Annie Vénien3

  • 1Faculty of Food Industry, King Mongkut's Institute of Technology Ladkrabang, 1 Chalongkrung Rd., Ladkrabang, Bangkok 10520, Thailand; Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Suranarai Road, Muang, Nakhon Ratchasima 30000, Thailand.

Meat Science
|February 4, 2021
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Summary

Sous-vide cooking Thai beef (Bos indicus) alters muscle fiber structure. Higher temperatures and longer cooking times impact fiber shrinkage, swelling, and microstructure, affecting meat quality.

Keywords:
Bos indicusMicroscopySous-vide cookingStructureThai beef

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Area of Science:

  • Food Science
  • Materials Science
  • Biotechnology

Background:

  • Understanding the impact of cooking methods on meat microstructure is crucial for optimizing meat quality.
  • Sous-vide cooking offers precise temperature control, but its effects on beef microstructure require detailed investigation.

Purpose of the Study:

  • To characterize the microstructural changes in Thai beef (Bos indicus) under various sous-vide cooking conditions.
  • To investigate the relationship between cooking temperature, time, and muscle fiber alterations.

Main Methods:

  • Thai beef samples were cooked sous-vide at 60°C, 70°C, and 80°C for 2–36 hours.
  • Microstructural analysis was performed using light and electron microscopy.

Main Results:

  • Muscle fibers exhibited initial shrinkage followed by swelling, with variations dependent on temperature and time.
  • Samples cooked at 80°C showed larger myofibrillar area compared to those at 60-70°C.
  • Hypercontracted fibers were observed across all conditions, linked to mitochondrial changes.

Conclusions:

  • Sous-vide cooking significantly alters beef muscle fiber microstructure, with temperature and time being key factors.
  • The observed microstructural changes, including hypercontraction, provide insights into protein denaturation and meat texture development.