剥皮的芝麻种子中的水分含量:影响芝麻糊 (tahini) 的香味和安全质量的关键因素

Seed structures are composed of a protective seed coat surrounding a plant embryo, and a food store for the developing embryo. The embryo contains the precursor tissues for leaves, stem, and roots. The endosperm and cotyledons—seed leaves—act as the food reserves for the growing embryo.

Seasoning of wood is a crucial process aimed at reducing and stabilizing the moisture content within the wood to prevent future shrinkage, structural damage, or aesthetic issues once the wood is used in construction. Wood naturally swells when it absorbs moisture and contracts as it dries.
Achieving equilibrium moisture content is the goal of seasoning; this is the point where the wood's moisture content stabilizes to align with the moisture levels of the surrounding environment. Proper...

The hydration of cement is an exothermic reaction in which heat is generated as cement hydrates. This heat of hydration is critical to cement's strength development. The rate at which this heat is generated affects the temperature rise, with a majority of the heat being released early in the hydration process, half within the first three days, and about 75% within the first week.
The heat of hydration for each cement compound is significant; for instance, tricalcium aluminate (C3A) and...

The moisture content of aggregates is a crucial factor in construction, particularly in concrete mixing, as it influences the total water required in the mix. Moisture content represents the water coated on the exterior surface of the aggregate existing in a saturated and surface-dry condition. The total water content of a moist aggregate is the sum of its moisture content and water absorption.
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...

The porosity of concrete is a measure of the void spaces within its structure. These spaces impact its strength and durability significantly. When water and cement interact, a chemical reaction called hydration creates a semi-solid paste. This paste includes combined water, making up approximately 23% of the cement's dry mass, and gel water, which fills minuscule voids known as gel pores, accounting for about 28% of the cement gel volume.
The balance of water to cement in the mix is critical—it...

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...