As a consequence of insufficient study of water phase change in meat accompanied by water crystallization, its modeling is currently based on the empirical dependence of the frozen water portion on ...temperature. Such model does not allow answering a number of questions such as of metrological order, and also of physicochemical interpretation of processes occurring in meat during water crystallization. In this paper, we propose an approach to modeling the phase change process of meat during its freezing on the basis of the phonon theory of Debye crystallization, which allows to obtain physically justified dependences of heat capacity on temperature in the phase change region. The obtained dependences may serve as a simple method for calculating the heat capacity of meat in the temperature range of 113 K to the cryoscopic temperature of the given meat type, or as a basis for the analysis and correction of factors affecting the meat freezing in the temperature range of the phase change.
This paper presents evaluation of the plasma pressure in a high current, low inductance vacuum spark on the cathode surface (the electrode material is steel). Calculations are provided for the first ...half period of the discharge, wherein the cathode surface is subjected to the most severe impacts (micropinches are created resulting in high-energy plasma beams). The evaluations were made using the experimental data obtained on the Pion device. The data of electrical measurements of the discharge current, the average plasma flow values obtained with the multi-grid probe and the data from a cathode macrostructure study were used. The results are given for different values of the discharge current.
New data on pion-photoproduction off the proton have been included in the partial wave analyses Bonn-Gatchina and SAID and in the dynamical coupled-channel approach Julich-Bonn. All reproduce the ...recent new data well: the double polarization data for E, G, H, P and T in $\gamma p \to \pi^0 p$ from ELSA, the beam asymmetry $\Sigma$ for $\gamma p \to \pi^0 p$ and $\pi^+ n$ from Jefferson Laboratory, and the precise new differential cross section and beam asymmetry data $\Sigma$ for $\gamma p \to \pi^0 p$ from MAMI. The new fit results for the multipoles are compared with predictions not taking into account the new data. Lastly, the mutual agreement is improved considerably but still far from being perfect.
Further study of D+s decays into π-π+π Klempt, E.; Matveev, M.; Sarantsev, A.V.
The European physical journal. C, Particles and fields,
05/2008, Letnik:
55, Številka:
1
Journal Article
Recenzirano
Odprti dostop
A Dalitz plot analysis of the OZI rule violating decay D
+
s
into π
-
π
+
π
+
is presented using different partial wave approaches. Scalar and vector waves are described by K-matrices; their ...production is parameterized in a P-vector approach. Alternatively, Breit–Wigner amplitudes and Flatté parametrization are used. Special emphasis is devoted to scalar mesons. The f
0
(980) resonance provides the most significant contribution. Adding f
0
(1500) to the scalar wave leads to an acceptable fit while introduction of f
0
(1370) and/or f
0
(1710) does not lead to significant improvements. A scan of the scalar wave optimizes for M=1452 ± 22 MeV/
c
2
. When f
0
(1710) is added, the mass uncertainty increases, and the fit yields M=1470 ± 60 MeV/
c
2
which is fully compatible with the nominal f
0
(1500) mass. The scalar wave seems to exhibit a phase motion of 270° units in the mass range from 1200 to 1650 MeV/
c
2
.
Masses, widths and photocouplings of baryon resonances are determined in a coupled-channel partial-wave analysis of a large variety of data. The Bonn-Gatchina partial-wave formalism is extended to ...include a decomposition of
t
and
u
exchange amplitudes into individual partial waves. The multipole transition amplitudes for
p
p
and
p
n
are given and compared to results from other analyses.
In the temperature range from 45 °C to 90 °C the process of thermal denaturation of a whole complex of muscle proteins in meat takes place. An effective mode to register the thermal denaturation ...process is the method of differential scanning calorimetry (DSC). As a result of studies the differences during the process of thermal denaturation of muscle proteins of pork, beef, chicken and turkey were defined by the appearance of endothermic peaks in DSC thermograms. The main variances are associated with the process of denaturation of myosin and sacroplasmic proteins and indicate indirectly their quantitative ratio in meat. The values of effective specific heat capacity in the temperature range from 20 °C to 90 °C are obtained as well as those of heat spent on the denaturation process.
At reheating, the values of specific heat capacity increased by 0.1 J/(g*K) on the average, and peaks of thermal denaturation were not detected, that certifies the irreversibility of the denaturation process and the decrease in the bound moisture proportion in meat after thermal processing. Knowledge of the nature of protein thermal denaturation of each kind of meat product is one of the necessary tools for developing the technology of meat product thermal processing.
.
New data on pion-photoproduction off the proton have been included in the partial-wave analyses Bonn-Gatchina and SAID and in the dynamical coupled-channel approach Jülich-Bonn. All reproduce the ...recent new data well: the double-polarization data for
E
,
G
,
H
,
P
and
T
in
from ELSA, the beam asymmetry
for
and
from Jefferson Laboratory, and the precise new differential cross section and beam asymmetry data
for
from MAMI. The new fit results for the multipoles are compared with predictions not taking into account the new data. The mutual agreement is improved considerably but still far from being perfect.
PDF
