α Cordierite is very important phase in MgO-Al2O3-SiO2 system because of their very outstanding thermal, chemical and electrical properties. In this presents study nonstoichiometry cordierite (MgO:Al2O3:SiO2 = 3:1.5:5) using 2 different initial raw materials ( (i)mixture of pure oxide, and ii) mainly mixture of minerals) were fabricated and compared in terms of phase transformation and physical properties. Cordierite was prepared by glass method at low melting temperature (1350°C). Low melting temperature has resulted in partly crystalline glass which has possesses higher hardness, required longer milling time and result in contamination from grinding media. However, α-cordierite has successfully crystallized and fully densified at 850°C/2h. Activation energy for densification was investigated from thermal expansion coefficient (TCE) results. Other properties that were discussed included thermal properties using DTA/TGA.
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.
The main approach of this study is to develop high fiber bread by utilizing the cocoa-by products, namely cocoa pod husk which is incorporated into whole meal bread. The cocoa pod husk can be classified as one of the source of high fiber. The cocoa pod husk was dried and milled in order to produce the cocoa pod husk powder (CPHP). There were five different percentages of CPHP level incorporated into the high fiber bread which were formulation A (0% CPHP), formulation B (5% CPHP), formulation C (10% CPHP), formulation D (15% CPHP) and formulation E (20% CPHP). All of the samples undergone physical analysis and sensory evaluation. The incorporation of CPHP give significant effects towards bread volume and hardness attribute where the bread became denser and harder in texture as compared to the control. The color of bread crumb and crust was also changed to darker color. For the overall acceptance, formulation B has the highest mean score among the composite breads (formulation B to E) studied.
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.
Welding process is most widely used in joining components or structures in industry. Although welding is part of a larger category called metals joining, the weld itself still gives significant problems to engineers, researchers and manufacturers until today. Several widely used welding processes, such as the Metal Inert Gas (MIG), Tungsten Inert Gas (TIG), and Manual Metal Arc (MMA), were studied. In the present paper, the characterization of the macrostructure, microstructure, hardness and residual stress distribution are highlighted and discussed to achieve a better understanding of the welded quality which is crucial in determining the welded products.
Proximate compositions, culinary and sensory properties of noodles prepared from proportionate combinations of breadfruit starch and wheat flour were investigated. Breadfruit starch (BS) isolated from matured breadfruit (Artocarpus altilis) was used to produce noodles in combination with hard red wheat flour (WF) at a ratio of 100% WF:0% BS, 80% WF:20% BS, 60% WF:40% BS, 40% WF:60% BS, 20% WF:80% BS. The protein, fat, ash, crude fibre and moisture contents of the Breadfruit starch-Wheat flour (BSWF) noodles prepared from the above blends ranged from 0.65 to 10.88%, 0.35 to 3.15%, 1.28 to 2.25%, 1.18 to 1.45% and 4.65 to 5.45%, respectively. The contents of protein, fat, ash and crude fibre increased as the percentage breadfruit starch decreased. However, values of moisture content did not follow the same trend, instead higher values were found for 100% BS:0% WF (5.35%) and 20% BS:80% WF (5.45%). The cooking yield of the BSWF noodles ranged from 21.02 (60% BS:40% WF) to 23.75 g (100% BS:0% WF), cooking loss ranged from 5.49 (20% BS:80% WF) to 9.19% (100% BS:0% WF), while swelling index ranged from 3.1 (20% BS:80% WF) to 3.4 (100% BS:0% WF). Throughout the study, noodles produced from blends of 20% breadfruit starch and 80% wheat flour showed superior proximate, culinary and sensory attributes.
Reclaimed rubber from rejected natural rubber (NR) latex gloves (r-NRG) was evaluated as partial
replacement for Standard Malaysian Rubber (SMR) 20 in producing microcellular rubber. In the study, the amount of reclaimed rubber varied from 20 pphr to 95 pphr for the purpose of cost reduction, environmental interest and as processing aids in reducing internal porosity, swells and to minimize shrinkage and air-trapped problems in producing microcellular rubber. A typical formulation in making microcellular rubber slab was developed and two-roll mill was used for compounding. The cure characteristics and mechanical properties, such as density, hardness, tensile strength, and elongation at break, were evaluated. Scorch time and cure rate index performed marginal decreased with increasing of r-NRG content. 95 pphr r-NRG blends showed a consequential drop in hardness. Both tensile properties and elongation at break decreased as the r-NRG content was increased.
Meat tenderness is an important quality attribute that influences consumer acceptance. The application of mechanical treatment by mean to reduce toughness of meat cuts has gained much interest recently, with an intention to make use the lower grade meat cuts. This review deliberates the function, mechanism and numerous types of mechanical work in meat tenderization. The mechanical work employs to make meat softer by loosening the muscle structure and disrupting muscle cell. Previous studies have thoroughly examined the use of mechanical treatment (such as massaging, tumbling, and grinding) as an effective meat tenderization technique. Besides that, current research on newly emerging processing technology such as highpressure process (HPP) also shows potential to be explored. The application of mechanical work has shown impressive outcomes by reducing the shear force value that represents hardness of meat. The present paper also described the physical, biochemical and the structural changes of the meat. Finally, the improvements in the meat tenderness by using various type of mechanical work are presented in this paper.
Fire-retarding polyurethane (PU) composite was produced by adding 2,4-ditert-butylphenyl phosphite (FR) to palm-based monoester resin with loading percentage of 0, 2, 4, and 6 wt%. The Shore D hardness index increased marginally with increasing FR content. However, the impact and flexural strengths decreased with increasing FR loading attributed to the weak interfacial bonding between FR and PU matrix. The fire test indicated lowering of burning rate (from 5.30 mm.s-1 to 2.80 mm.s-1) as the loading percentage of FR increased. The combustion enthalpy of the composites also decreased with higher loading percentage of FR.
The effects of HVA-2 on radiation-induced cross-linkings in 60/40 natural rubber/ linear low density polyethylene (NR/LLDPE) blends was studied. NR/LLDPE was irradiated by using a 3.0 MeV electron beam machine with doses ranging from 0 to 250 kGy. Results showed that under the irradiation employed, the blends NR/LLDPE were cross-linked by the electron beam irradiation. The presence of HVA-2 in the blends caused the optimum dose to decrease and the blends to exhibit higher tensile properties. Further, within the dose range studied, the degradation caused by electron beam irradiation was found to be minimal. The optimized processing conditions were 120oC, 50 rpm rotor speed and 13 min processing time. The gel content, tensile strength, elongation at break, hardness and impact test studies were used to follow the irradiation-induced cross-linkings in the blend. For blends of 60/40 NR/LLDPE with 2.0 phr HVA-2, the optimum tensile strength and dose, were 19 MPa and 100 kGy, respectively. Blends of 60/40 NR/LLDPE without HVA-2, the optimum tensile strength and dose were 17.2 MPa and 200 kGy, respectively.
It is well-known that the characteristics of hardness and drillability are influenced by microstructure of rock. In this study, rock properties were analyzed on grain size and grain content. Coarse-grain and fine-grain sandstones were tested under successive indentation condition. Eighteen groups of sandstone and shale were employed for the drillability test. Indentation tests results showed that grain size influenced the low point of residual hardness, the crushing depth and volume and grain content influenced the peak point of hardness. The drillability values of shale increased with increasing contents of clay and quartz. Meanwhile, drillability values of sandstone increased with increasing content of quartz, but decreased with increasing content of clay. Therefore, these preliminary studies show great potential applications for selecting suitable bit type and formulating drilling program as a function of rock microstructure and crushing rock method for bit in the oil drilling.
A large number of shallow buried tunnels are built in the city nowadays and the special strata such as large upper-soft and lower-hard ground often encountered. Deformation control of strata is the focus issue related to the construction safety. Based on Dalian metro Hing Street station with the classical geological condition of upper-soft and lower-hard ground, this paper fully used a combined control method including six different support measures to control the deformation of surrounding rock. 3D finite element model was setup to analyze the construction effect of combined control measures and the monitoring in-site was carried out to verify the deformation control effect of combined control method. It shows that the maximum surface subsidence value is gradually reduced with the support measures gradually increasing. In the case of various supports the maximum sedimentation value is 2.67 cm, which is 42. 1% lower than that of not using control method and the control effect is obvious. In addition, it can be seen that the two-layer initial support and additional large arch foot have the best effect on controlling the ground surface settlement with reduction of 11.7% and 20.2%, respectively. The research results can provide practical experience for the construction of such tunnels, and guide the design and construction of the tunnel in the future.
The nanomechanical properties of carbon nanotubes particulate-reinforced aluminum matrix nanocomposites (Al-CNTs) have been characterized using nanoindentation. Bulk nanocomposite specimens containing 2 wt % multiwalled CNTs (MWCNTs) were synthesized by a combination of ball milling and powder metallurgy route. It has been tried to understand the correlation between microstructural evolution particularly carbon nanotubes (CNTs) dispersion during milling and mechanical properties of Al-2 wt % nanocomposites. Maximum enhancement of +23% and +44% has been found in Young's modulus and hardness respectively, owing to well homogenous dispersion of CNTs within the aluminum matrix at longer milling time.
Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour attributes (‘L’, ‘a’ and ‘b’ values and yellowness index) of both whole-kernel and ground-state were investigated using response surface methodology (RSM). Increases in roasting temperature and time caused a decrease in all the responses except for ‘a’ value of ground-state. The interaction and quadratic models sufficiently described the changes in the hardness and colour values, respectively. The result of RSM analysis showed that hardness and colour attributes (‘L’ and ‘b’ values, yellowness index) of kernels and ‘a’ value of ground-state could be used to monitor the roasting quality of whole-kernels. This study showed that the recommended range of roasting temperature and time of whole-kernel for the production of pistachio paste were 130-140°C and 30-40 min, respectively.
The aim of this study was to compare the investigations of various contents of egg white protein (2.0%-8.0%, EWP), microbial transglutaminase (0.1%-0.4%, MTGase), and konjac glucomannan (0.5%-2.0%, KGM) on the gelling properties and rheological behavior of Trachypenaeus Curvirostris shrimp surimi gel (SSG), and assessed the modification mechanisms through the analysis of structure characteristics. The findings suggested that all modified SSG samples (expect SSG-KGM2.0% ) had the higher gelling properties and the denser network structure than those of unmodified SSG. Meanwhile, EWP could give SSG a better appearance than MTGase and KGM. Rheological results showed that SSG-EWP6% and SSG-KGM1.0% had the highest G' and G″, demonstrating that the formation of higher levels of elasticity and hardness. All modifications could increase gelation rates of SSG along with the reduction of G″ during the degeneration of protein. According to the FTIR results, three modification methods changed SSG protein conformation with the increasing α-helix and β-sheet contents and the decreasing of random coil content. LF-NMR results indicated that more free water could be transformed into immobilized water in the modified SSG gels, which contributed to improve the gelling properties. Furthermore, molecular forces showed that EWP and KGM could further increase the hydrogen bonds and hydrophobic interaction in SSG gels, while MTGase could induce the formation of more disulfide bonds. Thus, compared with another two modifications, EWP modified SSG gels showed the highest gelling properties.
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 focuses on the mechanical effect of different composition of polymer blend. Polymer blend of high density polyethylene (HDPE) and ethylene propylene rubber (EPR) were selected and varied by three different compositions which are 70:30, 50:50 and 30:70. HDPE-EPR blend is believed to be the best material for sole shoe. In which, HDPE has good flexibility while, EPR can maintain optimum performance at high and low temperature as well as provide better gripping characteristic that suits for insole and outsole sport shoe. On the other hand, the time efficiency of electron beam radiation on these polymer blends helps in improving the croslinking of HDPE-EPR blend. The aim of this paper was to find the optimum composition of electron beam irradiated polymer blends for sole shoes especially in sports application. These irradiated polymer blends were produced by melt blending, underwent compression moulding and then were irradiated by electron beam at 100 kGy/s. Mechanical test of tensile and hardness test were investigated and the morphology of the failure fracture was analysed by field emission scanning electron microscopy (FESEM). The polymer blend with 70% of HDPE and 30% of EPR showed the optimum result of tensile strength, tensile modulus and hardness as well as ductile failure image.
This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago cheeses (AC) during ripening at 14°C for 4 months. The moisture content significantly increased with increasing concentrations of both RGH- and RGE- added AC (p<0.05). While RGHAC and RGEAC were more yellow and darker with increasing concentrations than that of control (p<0.05), the color was not influenced from the hydrolysis. In texture analysis, hardness, cohesiveness, and chewiness of RGHAC and RGEAC significantly decreased compared to the control during the ripening (p<0.05). In sensory analysis, bitterness and ginseng flavor and taste scores increased significantly with increasing the concentrations of RGH and RGE during ripening (p<0.05). In conclusion, the addition of RGH and RGE into cheese slightly influenced the properties of Asiago cheese, and similarities were observed between RGHAC and RGEAC. Thus, the lower concentrations (0.1% to 0.3%) of RGH and RGE added to AC were preferred for color, texture, and sensory during the ripening, therefore, these cheeses would be worth developing commercially.
Hybrid reinforcement's novel composite (Al-Fe3O4-SiC) via powder metallurgy method was successfully fabricated. In this study, the aim was to define the influence of SiC-Fe3O4 nanoparticles on microstructure, mechanical, tribology, and corrosion properties of the composite. Various researchers confirmed that aluminum matrix composite (AMC) is an excellent multifunctional lightweight material with remarkable properties. However, to improve the wear resistance in high-performance tribological application, hardening and developing corrosion resistance was needed; thus, an optimized hybrid reinforcement of particulates (SiC-Fe3O4) into an aluminum matrix was explored. Based on obtained results, the density and hardness were 2.69 g/cm3, 91 HV for Al-30Fe3O4-20SiC, after the sintering process. Coefficient of friction (COF) was decreased after adding Fe3O4 and SiC hybrid composite in tribology behaviors, and the lowest COF was 0.412 for Al-30Fe3O4-20SiC. The corrosion protection efficiency increased from 88.07%, 90.91%, and 99.83% for Al-30Fe3O4, Al-15Fe3O4-30SiC, and Al-30Fe3O4-20SiC samples, respectively. Hence, the addition of this reinforcement (Al-Fe3O4-SiC) to the composite shows a positive outcome toward corrosion resistance (lower corrosion rate), in order to increase the durability and life span of material during operation. The accomplished results indicated that, by increasing the weight percentage of SiC-Fe3O4, it had improved the mechanical properties, tribology, and corrosion resistance in aluminum matrix. After comparing all samples, we then selected Al-30Fe3O4-20SiC as an optimized composite.
A study was carried out to compare the cookie dough properties and cookie quality made out
of pink guava oil-palm stearin blends and lard (LD). Since LD is prohibited under religious
restrictions, plant shortenings were prepared by mixing pink guava seed oil with palm stearin
(PGO/PS) in different ratios: PGO-1, 40:60; PGO-2, 45:55; PGO-3, 50:50; PGO-4; 55:45 as
replacement. The effect of these formulated plant-based shortenings and LD shortening were
compared on dough rheological properties and cookie quality. Rheology and hardness of the
cookie dough were evaluated using Texture Analyser (TA). Cookie hardness was evaluated
with TA while cookie surface colors were measured using the CIE L*a*b* colorimetric system.
Among the samples, cookies made out of PGO-2 with the ratio 45:55 (PGO:PS) performed the
best substitute for LD to be used as shortening in cookies. PGO-2 also displayed the closest
similarity to LD in cookies for hardness, size and thickness, cracking size as well as colour.
As PGO-2 was a shortening formulated with plant-based ingredients, it could comply with the
halal and toyyiban requirements.