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The maps and profiles reveal a continuous amorphous, low moisture (approx. 1 % water) region with small sucrose crystalline domains dispersed throughout (Figs. 2a c).
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The composition of raw bamboo had a moisture content of approx. 10% and a total sugar content of 64.2% of dry matter (DM).
All frankfurters were formulated to contain approx 25% fat, 52% moisture and 10% protein.
All the samples experienced a two step mass loss under programmable heating, i.e., Moisture de-trapping: an initial loss (approx. 1.7 %) of mass due to trapped moisture between 60 and 175 °C; Carbonization: A major steep mass loss (approx. 35 %) which commences around 543 °C and completes at 714 °C, with the maximum decomposition rate (T max) around 600 °C.
In essence this process entails feeding (⩽900 kg h−1) a material to a heated high-velocity air flow (approx. 13 × 103 m3 h−1) allowing moisture removal at low temperatures.
Approx £30.
Approx 850 ft2.
Local employees: approx. 3,200.
Approx 30g/1oz toy stuffing.
Approx £30 for two.
Flight time: approx 2hr 35m.
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