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Accelerated Curing of Concrete01:25

Accelerated Curing of Concrete

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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...
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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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相关实验视频

Updated: May 5, 2026

A Multi-hole Cryovial Eliminates Freezing Artifacts when Muscle Tissues are Directly Immersed in Liquid Nitrogen
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闪光加热工艺,以有效地保存肉类.

Yimin Mao1,2, Peihua Ma3, Tangyuan Li1

  • 1Department of Materials Science and Engineering, University of Maryland, College Park, MD, 20742, USA.

Nature communications
|May 8, 2024
PubMed
概括
此摘要是机器生成的。

一种新的闪光加热方法迅速使牛肉上的表面微生物失活,形成一个薄薄的脱水层. 这样可以保持食品安全和质量,而不会影响牛肉.

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科学领域:

  • 食品科学 食品科学 食品科学
  • 微生物学 微生物学
  • 材料科学 材料科学 材料科学

背景情况:

  • 传统的食品保存方法可能会对感官质量产生负面影响.
  • 维护食品安全和质量对于公众健康至关重要.

研究的目的:

  • 开发和评估一种使用超高温闪光加热的新型食品保存技术.
  • 评估这种方法对微生物无活化和食品质量的影响.

主要方法:

  • 将高电力应用于碳基板,以快速加热 (<1秒) 到超过2000 K的朱尔热量.
  • 用超高温闪光加热处理牛肉的表面,以创建一个~100微米的不活性层.

主要成果:

  • 微生物对有氧美索菲尔细菌,Enterobacteriaceae,酵母和菌的无活化,使其低于检测极限.
  • 保存牛肉的视觉外观,质地和营养水平超过5天的室温储存.
  • 与未经处理的对照组相比,微生物生长和质量恶化显著减少.

结论:

  • 超高温闪光加热是提高食品安全和质量的有希望的技术.
  • 这种表面处理方法有效地使微生物无活化,同时保持牛肉的整体特性.
  • 该技术为传统的保存方法提供了潜在的替代方案.