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Heat Intensity (heat + intensity)
Selected AbstractsHeat Intensity and Warmed-over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper LevelsJOURNAL OF FOOD SCIENCE, Issue 9 2005Margaret E. Emrick ABSTRACT: Heat intensity and warmed-over flavor (WOF) were evaluated to determine the effects the composition of precooked, chopped, and formed chicken patties would impart on the perception of red pepper heat and the development of oxidation. Patties were formulated at 5%, 7%, and 9% fat with marinade formulated at 0%, 0.2%, and 0.4% pepper. A trained sensory panel assessed the heat intensity over 3 min using time intensity evaluation. Heat and WOF intensities of the patties were measured 5 times over a 9-wk storage period. As fat level increased, total time intensity and time to maximum heat intensity increased. Patties formulated at 7% and 9% fat were perceived to be more intense in heat than the 5% fat patties. Patties formulated at 0.2% and 0.4% pepper had less intense WOF than patties with 0% pepper level. Chemical measurement of oxidation (thiobarbituric acid numbers) indicated that increasing pepper content decreased malonaldehyde content. Incorporation of pepper into a chopped and formed meat product requires a higher pepper content at lower fat levels to impart the same level of heat intensity as in patties of higher fat level. Increasing the pepper content also will aid in decreasing production of malonaldehyde in a precooked meat product, thereby reducing the intensity of warmed-over flavor as perceived by the consumer. [source] MODELING OF SWEET, BITTER AND IRRITANT SENSATIONS AND THEIR INTERACTIONS ELICITED BY MODEL ICE WINESJOURNAL OF SENSORY STUDIES, Issue 5 2006CANAN NURGEL ABSTRACT Interactions between taste and irritant sensations elicited by model ice wine solutions were investigated, including the use of U and ,, models for predicting the perceived intensity of these sensory interactions. Fifteen solutions of varying ethanol and sugar concentrations representative of commercial ice wine values were evaluated in two trials by a trained sensory panel (n = 12) for perceived sweetness, bitterness and heat intensities. Sweetness perception of lower sugar-concentration level in ice wine model solution was affected by ethanol concentration. The sweetness intensities of the sugar and ethanol mixtures are higher than the sweetness intensities of sugar solutions. The ,, index indicates a slight synergy between ethanol and sugar on sweetness perception. The bitterness intensities elicited by ethanol,sugar mixtures are lower than those elicited by unmixed ethanol solutions. The ,, index indicates inhibition of ethanol and sugar perception on bitterness perception. Suppression of heat sensation was found in model base wine solutions across sugar and ethanol concentrations. [source] Electrically adjustable thermotropic windows based on polymer gelsPOLYMERS FOR ADVANCED TECHNOLOGIES, Issue 11-12 2003Tamás Gyenes Abstract Several attempts have been made recently in order to develop "Smart" windows, which can moderate light and heat intensities. Based upon the phase transitions of polymer gels, a novel electrically adjustable window, which includes a gel layer, has been developed in our laboratory. Unlike other electrically controlled structures, the optical properties of the gel layer are abruptly modified by the Joule heat of audio frequency AC current. The so-called "gel-glass" becomes opaque when the temperature exceeds a critical value and changes back to its original transparent state when it is cooled down again. This method results in fast control and relatively low operational cost. Two types of gel-glasses,active and passive structures,have been developed and investigated. In this paper, we demonstrate the structural build-up and working of these novel electrically adjustable thermotropic windows. Experimental studies have been made at different frequencies and voltages. The optical properties, as well as the energy balance of the systems, have been reported. Copyright © 2003 John Wiley & Sons, Ltd. [source] Phase Change Materials for the Improvement of Heat Protection,ADVANCED ENGINEERING MATERIALS, Issue 5 2005M. Rossi Abstract The use of phase change materials (PCM) that absorb and store heat by an aggregate state change for applications in fire fighters' protective clothing was studied. PCM can help improve the heat protection of the clothing combination, and thus contribute to a reduction of the weight of the equipment and an improvement of the wearing comfort. It was found that PCM have a positive effect on heat protection, but the efficiency of the heat absorption depends on the location of the PCM layer and the incident heat intensity. Furthermore, as the PCM used was made of paraffin, its burning behavior has to be improved for a commercial use in fire fighters' protective clothing. [source] Heat Intensity and Warmed-over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper LevelsJOURNAL OF FOOD SCIENCE, Issue 9 2005Margaret E. Emrick ABSTRACT: Heat intensity and warmed-over flavor (WOF) were evaluated to determine the effects the composition of precooked, chopped, and formed chicken patties would impart on the perception of red pepper heat and the development of oxidation. Patties were formulated at 5%, 7%, and 9% fat with marinade formulated at 0%, 0.2%, and 0.4% pepper. A trained sensory panel assessed the heat intensity over 3 min using time intensity evaluation. Heat and WOF intensities of the patties were measured 5 times over a 9-wk storage period. As fat level increased, total time intensity and time to maximum heat intensity increased. Patties formulated at 7% and 9% fat were perceived to be more intense in heat than the 5% fat patties. Patties formulated at 0.2% and 0.4% pepper had less intense WOF than patties with 0% pepper level. Chemical measurement of oxidation (thiobarbituric acid numbers) indicated that increasing pepper content decreased malonaldehyde content. Incorporation of pepper into a chopped and formed meat product requires a higher pepper content at lower fat levels to impart the same level of heat intensity as in patties of higher fat level. Increasing the pepper content also will aid in decreasing production of malonaldehyde in a precooked meat product, thereby reducing the intensity of warmed-over flavor as perceived by the consumer. [source] | |||||||||||||