In this study, Li1+xAlxTi2-x(PO4)3 (0.0 ≤ x ≤ 0.5) was prepared by acetic acid-assisted sol-gel method. The structural properties of NASICON phosphates material with chemical formula LiTi2(PO4)3 were observed using the Fourier transform infrared spectroscopy. NASICON is a family of crystalline phosphate with a general network system consisting of PO4 tetrahedra, thus bands were assigned by vibrations contributed by basic phosphates, in the wavenumber region between 1300 cm-1 and 600 cm-1. Experimental spectra indicated that all Li1+xAlxTi2-x(PO4)3 (0.0 ≤ x ≤ 0.5), heat treated at 600°C and 700°C for 3 hours in air, samples showed the presence of phosphate peaks with shift in frequency as Al3+ is substituted into the structure, and with increasing temperatures. Some bands broadened and overlapped causing it hard to analyze the arising bands. It however determined the existence of NASICON structure in all of the samples under study.
Dark chocolates filled with palm mid-fraction (PMF) were stored at different temperatures to evaluate the physical and chemical changes. Storage at low temperature (18 degrees C) reduces the PMF migration to negligible extent. Higher storage temperatures (30 and 35 degrees C) increased the PMF migration from the filling centre into the chocolate coating. As a consequence of fat migration, fatty acid composition, triglyceride composition, hardness, solid fat content, melting point and polymorphic structure changed, leading to bloom formation, which started by fat migration and was influenced by recrystallization tendency within the chocolate coating.
Synthesis of palm oil based-urethane acrylate (POBUA) resins was carried out by acrylation of epoxidizedpalm oil (EPOP) using acrylic acid in the presence of a catalyst and followed by isocyanation to obtainthe POBUA. Using the monomer as a diluent in the formulation, 4% of photoinitiator and incorporationof organoclay (1-5% wt), nanocomposites were obtained upon UV irradiation. The X-ray DiffractoryXRD study revealed that the nanocomposites obtained were of the exfoliation type. The presence ofthe clay improved the hardness and did not affect the thermal stability. Similarly, it increased the glasstransition temperature Tg but reduced the modulus as the clay content was increased. The improvementof the tensile strength was only obtained when the clay concentration was 5 phr.
Engineering rubber composites have been widely used as main components in many fields including vehicle engineering and biomedical applications. However, when a rubber composite surface area is exposed to heat or sunlight and over a long-term accelerated exposure and lifecycle of test, the rubber becomes hard, thus influencing the mechanical and rheological behavior of the materials. Therefore, in this study, the deterioration of rheological characteristics particularly the phase shift angle (δ) of silicone rubber (SR) based magnetorheological elastomer (MRE) is investigated under the effect of thermal aging. SR-MRE with 60 wt% of CIPs is fabricated and subjected to a continuous temperature of 100 °C for 72 h. The characterization of SR-MRE before and after thermal aging related to hardness, micrograph, and rheological properties are characterized using low vacuum scanning electron microscopy (LV-SEM) and a rheometer, respectively. The results demonstrated that the morphological analysis has a rough surface and more voids occurred after the thermal aging. The hardness and the weight of the SR-MRE before and after thermal aging were slightly different. Nonetheless, the thermo-rheological results showed that the stress-strain behavior have changed the phase-shift angle (δ) of SR-MRE particularly at a high strain. Moreover, the complex mechanism of SR-MRE before and after thermal aging can be observed through the changes of the 'in-rubber structure' under rheological properties. Finally, the relationship between the phase-shift angle (δ) and the in-rubber structure due to thermal aging are discussed thoroughly which led to a better understanding of the thermo-rheological behavior of SR-MRE.
Zero-salted yellow alkaline noodles (YAN) were immersed in solutions of resistant starch HYLON™ VII (HC) or fruit coating Semperfresh™ (SC) containing a range of salt (NaCl) between 10 and 30% (w/v). The objective was to evaluate the effect of salt-coatings on the textural, handling, cooking, and sensory properties of YAN. Increasing salt in the coatings caused a reduction in optimum cooking time, cooking loss and increase in cooking yield. The mechanical and textural parameters, sensory hardness, springiness and overall sensory acceptability of the salt-coated noodles however decreased with increasing salt application. HC-Na10 and SC-Na10 showed the highest textural and mechanical parameters, sensory hardness and springiness. The differences in the parameters were attributed mainly to the water absorption properties of starch that was affected by salt application. Thus, the quality of salt-coated noodles was dependent mainly on the amounts of salt applied in the coatings rather than on the types of coatings used.
Okara, soybean waste from tofu and soymilk production, was utilised as a natural antioxidant in soap formulation for stratum corneum application. D-optimal mixture design was employed to investigate the influence of the main compositions of okara soap containing different fatty acid and oils (virgin coconut oil A (24-28% w/w), olive oil B (15-20% w/w), palm oil C (6-10% w/w), castor oil D (15-20% w/w), cocoa butter E (6-10% w/w), and okara F (2-7% w/w)) by saponification process on the response hardness of the soap. The experimental data were utilized to carry out analysis of variance (ANOVA) and to develop a polynomial regression model for okara soap hardness in terms of the six design factors considered in this study. Results revealed that the best mixture was the formulation that included 26.537% A, 19.999% B, 9.998% C, 16.241% D, 7.633% E, and 7.000% F. The results proved that the difference in the level of fatty acid and oils in the formulation significantly affects the hardness of soap. Depending on the desirable level of those six variables, creation of okara based soap with desirable properties better than those of commercial ones is possible.
Chicken sausages included with three different quantities of banana (Musa balbisiana) peel powder. The technological properties (cooking yield, texture, water-holding capacity, color, rheology, and texture), composition, and sensory acceptability were assessed. In storage study, lipid oxidation of the best formulation from the sensory score was evaluated. The inclusion of banana peel powder (BPP) raises the nutritional value with regard to an increase in dietary fiber and a reduction in the sausage fat content. The addition of BPP also causes a significant increase in the cooking yield and water-holding capacity. Additionally, storage modulus values increase with the increase in the BPP's concentration. However, with BPP incorporation, a hard texture and darkening of the sausage were observed. Interestingly, our findings exhibit the compromise in microstructural of chicken sausage with high percentage of BPP manifested by the high storage modulus and hardness but with low resistance toward stress, short linear viscoelastic region. This aspect also caused a significant change in the sensory score. The TBA value in the sausage containing 2% BPP exhibited a delay in lipid oxidation up to 55%, prompting its antioxidant potential. Generally, the incorporation of BPP to chicken sausage changes its properties. BPP has been a potential candidate as a value-adding ingredient that may be used during meat preparation since it positively influences the nutritional value and specific technological properties of the food.
The hardcoat anodising process was done by using different concentration of H2SO4 from 0% to 20%. The 90 volt of anodising process was applied by using Al foil as cathode materials. The surface changes on PM Al-Mg resulted by hardcoat anodising was characterised by XRD measured. Surface hardness was measured by Micro-Vickers hardness machine. The experiment found different XRD pattern between anodised PM Al-Mg samples. The study was found by that the optimum value for H2SO4 concentration was 15 % H2SO4 and result 26 μm thickness, 5.07% of mass changes and HVN 105.4 hardness. The hardcoat anodising was affected to the XRD pattern for PM Al-Mg.
To compare the microhardness and crack formation in root dentine presented with butterfly effect in lower premolars. Sixty mature lower premolars were selected and divided into the control and experimental groups. Teeth in the experimental group were instrumented up to size 30/.04. The roots were cut horizontally into twelve parts of 1-mm-thick cross-section and were numbered accordingly. They were divided into coronal, middle, and apical root sections. Sections were then viewed under a microscope to determine the presence of butterfly effect and subsequently scored. 8 teeth from both control and experimental groups with the highest and lowest score were selected. Crack formation was inspected and classified into four different types of cracks. Microhardness test was performed using a Vickers hardness test. Higher frequency of butterfly effect was found in the apical root section and root dentine with butterfly effect were harder mesiodistally. The middle and apical root sections with butterfly effect were harder than the coronal section. No significant difference of dentine hardness between the control and experimental groups. Cracks only occurred in the experimental group and presented in buccolingual direction with a higher rate of Type 1 and Type 2 cracks. Prevalence of butterfly effect in lower premolars increased from coronal to apical with increased hardness mesiodistally. More buccolingual cracks were found in radicular dentine with butterfly effect and most of them exhibited Type 1 and Type 2 cracks. Roots of lower premolar with butterfly effect may be susceptible to a higher rate of vertical root fracture in buccolingual direction, especially after root canal treatment. Thus, special attention should be given not to overload instruments during root canal preparation.
This study evaluated the effects of different flours (tapioca, wheat, sago and potato) on the physicochemical properties of duck sausage. The examined physicochemical properties included proximate composition, cooking yield, color (lightness, redness and yellowness), folding, texture profile (hardness, elasticity, cohesiveness, gumminess and chewiness) and sensory properties. The study found that different flours have no effect on the cooking yield of duck sausage. The tapioca formulation showed a mid-range lightness value, folding score and textural properties. Duck sausages made with wheat flour had higher protein content and lightness value and a harder texture. Sausages made with potato flour had a darker color, the lowest folding scores and a softer texture. The addition of sago flour resulted in a higher folding score, greater elasticity and increased overall acceptability of sausage due to higher scores for texture and juiciness. These results show that the properties of duck sausage are influenced by the type of flour used.
An opportunity arose in 1985 to become involved in a transition of working practice from hard copy to VDT. Over a two-year period, 161 VDT users and 65 control subjects in the same office environment were regularly and routinely examined for symptoms of asthenopia. The analysis of data shows that there are no significant differences in type, number and frequency of the work-related symptoms between VDT users and non-VDT users. It appears that reporting of symptoms within the group may be random, although certain symptoms do appear more frequently than others. Additionally, it appears that there is a significant difference between male and female users in the frequency of symptom reporting.
The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P0.05) in hardness and cohesiveness attributes among all the samples examined but significant differences (P
The objective of this study was to examine the effect of different ratios of fish to tapioca flour on the linear expansion, oil absorption, colour, and crispiness of fish crackers. Four different ratios of fish to tapioca flour were used in the formulation of the fish crackers. The results showed that protein and fat content increased with the increase in the ratio of the fish. On the other hand, linear expansion and oil absorption decreased with an increase in the ratio of the fish. Hardness also increased with the increase in the ratio of the fish. The colour measurement showed that the lightness value decreased with an increase in the ratio of fish and this decrease is seen more clearly with the fried fish crackers.
Ni–SiC composite coatings were electrodeposited from a Watts-type bath containing 5 g/l SiC particles in suspension. The particles were dispersed with the aid of mechanical agitation at 75 rpm and 150 rpm. EDX analysis confirmed the existence of Ni and SiC in the coatings. The effects of agitation speed on hardness properties of the coatings were investigated. SEM results showed that lower agitation speed could improve the amount of co-deposited SiC particles and increase the hardness of the composite coatings. The bonding between the Ni metal matrix and the SiC ceramic particles was compact.
Consumption of dietary fibre-rich food has been associated with various beneficial physiological properties and health effects. Presently, different types of natural fibre-rich ingredients are added into variety of bakery-based products to improve it fibre content for health promotional purposes. However, majority of these products are frequently added with imported dietary fibre ingredients. In the present study, bread samples were prepared with Zea mays ear (young corn) powder at the levels of either 2%, 4% or 6%. The bread samples were analyzed for nutritional composition, textural properties and sensory acceptance. Addition of young corn powder (YCP) at the level of 6% increases total dietary fibre (from 3.48% to 5.26%), moisture (from 25.64% to 26.55%), fat (from 4.35% to 4.61%) and protein content (from 9.13% to 9.51%) significantly. However, with the increasing of YCP levels in the bread, the carbohydrate content was decreased significantly (from 59.93% to 58.34%) while the ash content (from 0.95% to 0.99%) was not significantly affected. Results of texture profile analysis indicated that addition of YCP up to 6% not significantly affected the springiness (1.01-1.00) but significantly decreased cohesiveness (0.95-0.82). However, the addition of YCP up to 6% has increased hardness (0.18kg-0.57kg), gumminess (0.17kg-0.47kg) and chewiness (0.18kg-0.47kg) attributes of bread samples. On the other result, the sensory evaluation shows that the flavour score was not significantly affected by addition of YCP up to 4% (4.82-4.52) while the tenderness (4.53-4.42), elasticity (4.75-4.58), aroma (4.40-4.47), colour (4.93-4.55) and overall acceptance (4.80-4.35) scores were not significant affected up to 6%. In summary, breads with 4% addition of YCP were considered to be acceptable and potentially used in improving nutritional composition without changing sensory score.
Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ready-to-eat (RTE) snack foods. Growth in this market has driven food manufacturers to produce a variety of new high value snack foods incorporating diverse ingredients to enhance the appearance and nutritional properties of these foods. Ready-to-eat snacks were made by extruding corn grits with 5%, 10%, 15% and 20% of pumpkin flour. Snacks made from 100% corn grits were used as control products for this work. The effect of formulation and screw speeds of 250 rpm and 350 rpm on torque and specific mechanical energy (SME, kWh/kg), physical characteristics (expansion ratio, bulk density, true density and hardness) and the microstructure of the snacks were studied. Increasing the screw speed resulted in a decrease of torque for all formulations. When pumpkin flour was added the specific mechanical energy (SME) decreased by approximately 45%. Increasing the percentage of pumpkin flour at the higher screw speed resulted in a harder texture for the extruded products. X-ray tomography of pumpkin flour-corn grit snacks showed that increased levels of pumpkin flour decreased both the bubble area and bubble size. However, no significant differences (p > 0.05) in bubble wall thickness were measured. By understanding the conditions during extrusion, desirable nutritional characteristics can be incorporated while maximizing expansion to make a product with low bulk density, a fine bubble structure and acceptable organoleptic properties.
This study examined the physicochemical properties of rice flours with five different particle sizes (≤63, 80, 100, 125, and 140 μm) prepared by dry milling and their effects on textural properties of laksa noodles. Rice flour with the smallest particle size had the highest water absorption index, peak viscosity, hot paste viscosity, breakdown, final or cold paste viscosity and gel hardness, but the lowest gelatinization temperature. Reduction of rice flour particle size improved textural properties of laksa noodle. Laksa noodle produced from rice flour with the smallest particle size had the best textural properties.
The textural and sensorial properties of the cookies prepared by partial substitution of wheat flour with two types of unripe banana flour (UBF) were studied. The green matured unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) was used to partially substitute the usage of wheat flour at 0% (control), 25% and 50% level in the formulated plain cookies. Textural (hardness) and sensorial properties were conducted on all samples. Substitution of UBF to formulation of cookies had increased the hardness of cookies (ranging from 967 N to 1665 N) compared to the control except for substitution of Emas banana flour (EBF) at 50% which was not significantly difference (p > 0.05) with control sample. The substitution of 25% of Tanduk banana flour (TBF) showed the highest mean score in overall acceptability (6.81 ± 1.18) compared to all treated samples. TBF substitution is feasible up to 50% substitution while for EBF, the substitution only up to 25% level in this study.
Manufacturing process and superdisintegrants used in orally disintegrating tablet (ODT) formulation are often time discussed. However, the effect of suitable filler for ODT formulation is not explored thoroughly.
Over the past few decades, there has been an increasing demand for bio-based polymers and resins in industrial applications, due to their potential lower cost and environmental impact compared with petroleum-based counterparts. The present research concerns the synthesis of epoxidized palm oil acrylate (EPOLA) from an epoxidized palm oil product (EPOP) as environmentally friendly material. EPOP was acrylated by acrylic acid via a ring opening reaction. The kinetics of the acrylation reaction were monitored throughout the reaction course and the acid value of the reaction mixture reached 10 mg KOH/g after 16 h, indicating the consumption of the acrylic acid. The obtained epoxy acrylate was investigated intensively by means of FTIR and NMR spectroscopy, and the results revealed that the ring opening reaction was completed successfully with an acrylation yield about 82%. The UV free radical polymerization of EPOLA was carried out using two types of photoinitiators. The radiation curing behavior was determined by following the conversion of the acrylate groups. The cross-linking density and the hardness of the cured EPOLA films were measured to evaluate the effect of the photoinitiator on the solid film characteristics, besides, the thermal and mechanical properties were also evaluated.