A crust is formed on the surface of meat products during baking. Crust formation is accompanied by production of colour and of mutagenic substances. This study was undertaken in order to investigate how various recipes and how heat and mass transfer effect the formation of such mutagenic substances and colours. Mutagenicity did not increase with higher fat content. The correlation between mutagenicity and colour development was high, suggesting that the Maillard reaction plays an important part in the formation of mutagenic substances. With a recipe containing more fat and less water a higher surface temperature is reached more quickly. The fat might have an increasing effect on the heat transfer and less energy is needed to evaporate the water in the crust.
The flow of RX-08-FK, a mostly organic, high-energy, paste-extrudable explosive containing about 75% suspended solids, was experimentally studied. The paste was forced through long capillary tubes in a specially designed, double-piston rheometer at temperatures ranging from −54 to +74 °C, and at nominal shear rates at the tube walls from 50 to 40 000 s−1. Paste was preconditioned for many hours to achieve the desired experimental temperature and the rheometer itself was enclosed in a preconditioned temperature-controlled chamber. We found the paste to be pseudoplastic with significant yield stress and entrance effects. The results of 176 runs at temperatures of −35 °C and higher were fitted by an empirical model much like the original model suggested by Herschel and Bulkley, modified to include a factor correcting the stress for the substantial entrance loss experienced with this paste. The observed stresses at −54 °C were substantially higher and less shear dependent than those extrapolated from the above model; these differences may relate to the fact that the glass-transition temperature of RX-08-FK is approximately −60 °C.
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