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Junfei Liu - One of the best experts on this subject based on the ideXlab platform.

  • a comparative study of partial replacement of wheat flour with whey and soy protein on rheological properties of dough and cookie quality
    Journal of Food Quality, 2017
    Co-Authors: Xiaozhi Tang, Junfei Liu
    Abstract:

    The development of wheat-based foods that are enriched with proteins is increasingly popular. The purpose of this study was to compare the effects of partial replacement of wheat flour with whey and soy proteins (0–30%) on the rheological properties of dough and cookie-making quality. The incorporation of whey protein (WP) diluted the concentration of gluten, leading to an increase in dough development time (MDT) and Breakdown Torque and a decrease in stability time (MST) and minimum Torque (MMT). The gelation of WP during the heat treatment increased dough peak Torque (MPT), , and . As a contrast, the addition of soy protein (SP) increased dough MST, MDT, and MMT. The aggregation of SP helped increase and decrease tan δ of the dough in oscillatory shear tests. The weak gelling effects and higher water absorption of SP decreased MPT, , and of the dough during heat treatment. With SP, the spread ratio of cookies first decreased from 6.39 to 5.66 and then increased to 6.86, and the overall acceptability scores ranged from 6.62 to 7.02, indicating that the formed soy protein network helped maintain the dough structure for obtaining an improvement in the quality of bakery products.

Xiaozhi Tang - One of the best experts on this subject based on the ideXlab platform.

  • a comparative study of partial replacement of wheat flour with whey and soy protein on rheological properties of dough and cookie quality
    Journal of Food Quality, 2017
    Co-Authors: Xiaozhi Tang, Junfei Liu
    Abstract:

    The development of wheat-based foods that are enriched with proteins is increasingly popular. The purpose of this study was to compare the effects of partial replacement of wheat flour with whey and soy proteins (0–30%) on the rheological properties of dough and cookie-making quality. The incorporation of whey protein (WP) diluted the concentration of gluten, leading to an increase in dough development time (MDT) and Breakdown Torque and a decrease in stability time (MST) and minimum Torque (MMT). The gelation of WP during the heat treatment increased dough peak Torque (MPT), , and . As a contrast, the addition of soy protein (SP) increased dough MST, MDT, and MMT. The aggregation of SP helped increase and decrease tan δ of the dough in oscillatory shear tests. The weak gelling effects and higher water absorption of SP decreased MPT, , and of the dough during heat treatment. With SP, the spread ratio of cookies first decreased from 6.39 to 5.66 and then increased to 6.86, and the overall acceptability scores ranged from 6.62 to 7.02, indicating that the formed soy protein network helped maintain the dough structure for obtaining an improvement in the quality of bakery products.

Tasič Jože - One of the best experts on this subject based on the ideXlab platform.

  • ANALYSIS OF THE SYNCHRONOUS MOTOR SM4P
    J. Tasič, 2016
    Co-Authors: Tasič Jože
    Abstract:

    Podjetje Firšt d.o.o. uporablja v svojih izdelkih tudi lasten enofazni sinhronski motor male moči SM4P z rotorjem iz trajnega magneta. Od izdelkov podjetja se zahteva zanesljivo delovanje in primeren zagonski ter omahni moment. Te lastnosti so pri omenjenem motorju dosežene tudi s posebno sklopko med rotorjem in gredjo. Namen dela je bil zasnovati in izdelati merilni sistem, ki bo omogočal potrditi smiselnost sklopke in analizirati delovanje predvsem v fazi zagona. Z njim bo mogoče izvajati dinamične in statične meritve ter sistematično ovrednotiti vplive možnih izboljšav na zagon motorja. Na koncu so podane še nekatere ideje in možnosti nadgradnje merilnega sistema.The Company Firšt d.o.o. uses also own small single-phase synchronous motor SM4P with permanent magnet rotor in its products. Form company products reliable operation and adequate breakaway and Breakdown Torque is expected. These characteristics were achieved at this motor with a special clutch between rotor and shaft. The idea of our work was to design and put together a measuring system that will make possible to analyze startup functioning and approve usage of the clutch. It will be possible to perform dynamic and static measuring with it, including systematic evaluation of influences of possible improvements to the motor startup. At the end we added some ideas and possibilities to measuring system upgrade

Janda Žarko - One of the best experts on this subject based on the ideXlab platform.

  • Analytical method for determining Breakdown slip of an induction motor based on of five parameters
    Electrical Engineering Institute Nikola Tesla, 2014
    Co-Authors: Petrović Nenad, Janda Žarko
    Abstract:

    The paper proposes an explicite formula for determining the critical slip value of an induction squirel cage motor based upon five parameters. Three of these parameters - rated slip, rated and Breakdown Torque are known by catalogue data. Two missing parameters are the arbitrary slip between the rated and critical slip value and the corresponding Torque value. These two parameters are to be experimentaly obtained. The Breakdown Torque value given by catalogue data is usually less accurate than the rated Torque value. The proposed formula gives the possibility of analysing the error distribution of the critical slip value obtained from catalogue and measured data in comparison with the values obtained from the mechanical characteristic based on the physical parameters of an induction motor

Aur Junior, Roberto Jorge - One of the best experts on this subject based on the ideXlab platform.

  • Biomechanical evaluation of resistance to the insertion Torque of different types of implants and insert keys
    IASCJ - Universidade Sagrado Coração, 2013
    Co-Authors: Aur Junior, Roberto Jorge
    Abstract:

    Um prognóstico positivo para a futuro da osseointegração é a estabilidade conseguida no momento da colocação do implante, criando a possibilidade de carga imediata. Considerando o número de sistemas de implantes existentes no mercado, deve ser entendido o limite mecânico para evitar situações de risco, quando elevados níveis de Torque de inserção é aplicado. O objetivo do presente estudo foi quantificar a resistência ao Torque de diferentes sistemas de implantes e seus dispositivos de conexão usando testes in vitro de torção, utilizamos para tal fim duas marcas de implante bastante conhecidas, e os mesmos de hexágono externo, cone morse, conexão interna, e implante com hexágono externo e adaptador, quantificando a ruptura de Torque, ângulo de deformação, limite elástico e análise macroscópica.A positive prognosis for the future stability of osseointegration is achieved at the timeof implant placement, creating the possibility of immediate loading. Considering the number of implant systems on the market, it should be understood the mechanical limit to avoid risky situations, when high levels of insertion Torque is applied. The aim of this study was to quantify the Torque resistance of different implant systems and their connected devices using in vitro tests of torsion, we use for this purpose two brands of implant well known, and the same external hexagon, morse taper, connecting internal and external hexagon implant and adapter, quantifying the Breakdown Torque, angle deformation, and macroscopic elastic limit