Thermal aging process conditions

If heating of the body as a result of heat formation produces thermal destruction, such a process will not be fatigue, but thermal aging under conditions when the source of heat is mechanical influence. 

Figure 7 Relative change of electrical resistivity during isothermal aging condition with falling and rising temperatures obtained by PPM calculations [25, 33] without (a) and with (b) incorporating thermal activation process in the spin flip probability 6. The assumed temperature dependency of 6 is indicated in figure c.

Ovalbumin is the major protein component of white, which represents 45% of the total proteins. As eggs age, or upon thermal treatment such as pasteurization of egg white, native ovalbumin is converted into a de-aminated form, known as S-ovalbumin. This event has obvious meanings, and is one of the many su ested markers of egg freshness, in particular when processed eggs are analyzed. However, since the denaturation temperature of S-ovalbumin is 23°C higher than that of the native protein, this conversion is also of practical relevance in that it may affect processing conditions for various egg-based products. 

As the annealing temperatures T drop further away from Tg, the aging process slows down and the time scales involved become quite long. Consequently many studies are carried out under thermally accelerated conditions. The relaxation of the enthalpy and volume of the glass are convenient parameters to follow when monitoring the physical aging process, as are the time-dependent small strain mechanical properties. Spectroscopic and scattering methods can also be employed... 

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