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.
Composite resins Amaris is claimed to have hydrophobic effect which minimizes the staining intake. This study is to investigate the colour stability of Amaris compared to Filtek Z250 in coffee solution. Sixty discs of composite resins Filtek Z250 (3M ESPE) and Amaris (Voco) with diameter of 5mm and depth of 2mm were fabricated by packing in a drinking straw and sectioned with hard tissue cutter (Exakt, Japan). The surfaces of the specimens were polished with Sof-Lex disc before each group of the samples is immersed in coffee solution. They were kept in the solution for 4 days at 370C and assessed at the period of 2 hours, 1 day, 2 days, 3 days, and 4 days. The staining was assessed visually and recorded using Lobene (1968) Stain Index and score was given accordingly. The colour changes of both groups were not statistically significant (p
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.
Titanium alloy (e.g. Ti-6Al-4V) has an excellent combination of properties. However in many cases,
the application is limited because of the poor wear property. In this work, a surface modification
(plasma nitriding) is carried out to improve the surface properties of Ti-6Al-4V, as a treatment prior to a hardcoating deposition, leading to a duplex coating system. This is an effort to improve the surface and near surface property of Ti-6Al-4V. Plasma nitriding is performed utilizing microwave plasma method in 25% Ar- 75% N2 atmosphere at temperatures of 600°C and 700°C for different processing times (1, 3 and 5 hours). The phase and microstructure of plasma nitrided substrate were characterized by using X-ray diffraction (XRD) and Scanning electron microscopy (SEM). The plasma nitrided Ti-6Al-4V properties (surface roughness, surface hardness and case depth) were determined using profilometer and microhardness, respectively. Results obtained showed a significant increase on the surface hardness of Ti-6Al-4V. This is due to the formation of TiN and Ti2N phases in the form of compound layer. Besides, it shows that the diffusion of nitrogen into the Ti-6Al-4V substrate produces case depth up to 130 µm and this contributes to the improvement of the near surface hardness due to the changes in the microstructures. It was also found that the surface hardness and surface roughness increased with the increases in the process temperature and times.
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.
Duck feet collagen was added to threadfin bream and sardine surimi to study its effect on physicochemical properties such as folding test, gel strength, cook loss, water holding capacity, expressible moisture, texture profile analysis and colour measurement. As compared to commercial fish scale collagen and cow collagen, the addition of duck feet collagen resulted in a significant improvement in the quality of the sardine surimi. Duck feet collagen was able to improve the folding test score of sardine surimi from 3.00 to 5.00; gel strength was increased from 275.70 g.mm to 2682.70 g.mm and hardness of gel was increased from 1.12kg to 6.00kg. Addition of duck feet collagen improved the gel strength of threadfin bream surimi from 1696.70 g.mm to 5579.40 g.mm and hardness of gel was increased from 4.55kg to 10.32kg. Colour of threadfin bream and sardine surimi also improve with the addition of duck feet collagen. The lightness was increased from 66.47 to 66.89 (threadfin bream) and from 62.32 to 63.60 for sardine. The results suggest that duck feet collagen has potential as an alternative source of protein additive for the improvement of the physicochemical properties of low grade surimi.
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.
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
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.
Pasteurized shell eggs are eggs that have been thermally treated to eliminate harmful bacteria, however the treatment may also denature some of the egg white proteins. In this study the degree of denaturation and functional properties (emulsifying, foaming, and gelling properties) of egg white obtained from pasteurized eggs (EWP) were compared with those of unpasteurized eggs (EWUP). Data from differential scanning calorimeter showed that the EWP (ovotransferin, lysozyme, and ovalbumin) denatured at lower temperatures and required lower denaturation enthalpies than EWUP, indicating a partial loss of protein structure during the pasteurization process in the pasteurized eggs. The emulsion and foam stability formed from EWP were significantly (P < 0.05) lower than those of EWUP, however the EWP formed stronger gels than EWUP. To assess suitability of EWP as a cake ingredient, angel food cake was prepared using both egg whites. As compared to EWUP-cake, EWP-cake was significantly (P < 0.05) lower in volume, cohesiveness and springiness values, but significantly (P < 0.05) higher in hardness, gumminess and chewiness. Overall, the sensory panelists gave significantly (P < 0.05) higher scores for angel food cake prepared with EWUP. The differences in functional properties of egg white proteins and the quality of cake were due mainly to the higher levels of denaturation attained by EWP as a result of the pasteurization process.
Ni3A1 is an intermetallic compound which has unique property with temperature. Annealing is done at temperature 300, 500, and 700°C for 1 hour and analyzed with X-ray Diffraction (XRD) and Energy Dispersive X-ray (EDX) analysis for their crystallographic nature. EDX confirmed the composition of Ni3A1 with exact stoichiometry, whereas the XRD confirmed the crystallographic nature of the material. The mechanical properties by hardness results showed that Ni3A1 has highest Vickers hardness value of 554 HV when it is non-heat treated. Its hardness drops as it undergoes annealing process. Corrosion analysis by tafel test shows that its polarization resistance may increase up to 4145 W cm2 when annealed at high temperature. These results show that Ni3A1 is a promising material to be considered as an alternative automotive body.
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 optical and textural properties of chicken patty formulated with different level of grey oyster mushroom (Pleurotus sajor-caju) at 0, 25 or 50% to replace chicken meat were investigated. The addition of up to 50% oyster mushroom to chicken patty formulations did not change colour a*(redness),compared with the control patty. Chicken patties containing oyster mushroom had lower L* value ranging from 51.02 – 52.65 compared to that of the control patty (57.86). All oyster mushroom-based patties had lower colour b*(yellowness) value compared to chicken patty without mushroom. The hardness of chicken patty decreased proportionally with the level of oyster mushroom. On the other hand, oyster mushroom-based patties were springier than the control patty. Chicken which was replaced with 25% of fresh mushroom, recorded the highest moisture retention (77.19%) and cooking yield (80.71%), respectively. However, replacement of 25% of oyster mushroom with chicken breast in chicken patty formulation was not change the moisture retention, fat retention and cooking yield compared to control patty. Chicken patty added with 50% ground oyster mushroom the highest concentration of total dietary fibre (TDF) at 4.90 g/100 g compared to chicken patty containing 25% of mushroom (3.40 g/100 g) and control (1.90 g/100 g). In summary, the addition of oyster mushroom in chicken patties has decreased the lightness, yellowness, hardness and chewiness while no changes were noted in the redness of the patties.
Al-Si/SiC composites with the fraction of 5 and 15 wt. % fine SiC particles were fabricated using stir casting process by which SiC powders were poured into aluminium melt and cast in a stainless steel mould to form ingot. Characterization by X-ray diffraction (XRD) analysis showed the presence of constituent and intermetallic materials in the composites. Microstructure study revealed that both fine and course particles scattered in the Al-Si matrix. The characterization of thermal properties showed that the thermal conductivity and coefficient of thermal expansion decreased with the increase in SiC content. The conductivity and expansion behavior is correlated to the microstructure and weight fraction of the SiC particles. Meanwhile, the hardness of the composite increased with the increasing of SiC particles in the composites.
In this paper, densification of in-situ copper-niobium carbide composite using cold pressing technique was addressed. Mixtures of Cu-20vol%NbC powder were prepared by two methods.
In first method, a mixture of Cu-15.79wt%Nb-2.04wt%C powder was milled at 400 rpm for 35 hours in a planetary mill. In second method, Cu and commercial NbC powder was mixed at 100 rpm for 2 hours in a jar mill. Then, both powders were pressed at different pressure (i.e. 350 MPa, 450 MPa, 550 MPa and 650 MPa) and sintered at 900 o C for 1 hour. Sample of in-situ and ex-situ Cu-20vol%NbC composite were characterized for density, hardness, phase formation by x-ray diffraction analysis and microstructure by scanning electron microscope. Xray diffraction analysis showed that NbC phase was formed in the in-situ processed sample. Hardness of in-situ processed copper composite was higher than that of the ex-situ processed copper composite due to good interface between coper matrix and niobium carbide reinforcement particle as well as distribution of finer niobium carbide particles in copper matrix. Sintered density of in-situ composite is lower than density of ex-situ composite beacuse of work hardening of the Cu-Nb-C mixture powder during powder to ball collision. Density and hardness of the in-situ and ex-situ Cu-20vol%NbC composites increase with the increase in compaction pressure as porosity is eliminated at higher compaction pressure.
Impacts and relationships on physicochemical properties in dark chocolate produced from different substitution for cocoa butter by Xanthan gum (XG) and Guar gum (GG) blends were determined using D-optimal mixture design. This study involved three levels of substitution which are 5%, 10% and 15% with constrained cocoa butter content and random blend of gums. Linear design models were applied to analyze parameters including texture (hardness) measurement and melting profile of fat crystal. Products experienced undesirable raises of hardness jointly with the increment of gums incorporation across the level of cocoa butter replacement from 5% to 15%. Similar trend was also agreed with the melting behavior of products as their melting point increased with the gradual diminution of cocoa butter. After all, the replacement of cocoa butter using hydrocolloids was deemed possible as there were products whose melting point and hardness fell in the acceptable range.
In the current research, osmotic dehydration of red pitaya (Hylocereus polyrhizusis) cubes using sucrose solution at mild temperature (35ºC) was investigated. Sucrose solution (40, 50 and 60% w/w) was employed for osmotic dehydration process. Responses of weight reduction (WR), solid gain (SG), water loss (WL), color (L*, a* and b*) and texture (hardness) were evaluated. It was found that sucrose concentration significantly (p < 0.05) affected the mass transfer terms during osmosis process. The results obtained revealed an increase in yellowness (b*), decrease in lightness (L*) and redness (a*) as the sucrose concentration increased. Furthermore, osmotically dehydrated samples were considerably softer than untreated samples. Increasing of sucrose concentration and dehydration time caused softer tissue of dehydrated product compared with the fresh red pitaya.
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.
Indentation size effect (ISE) and R-curve behaviour of Li2O-SiO2 and Li2O-2SiO2 glass ceramics are investigated using micro-indentation and indentation-strength (IS) techniques, respectively. Vickers micro-indentations were applied on both materials at the load of 0.10-19.6 N to determine the load influence on the measured hardness. For the IS-measured fracture toughness, the load ranged from 1.96 to 19.6 N. The hardness decreased with increasing load by 20% and 18% on Li2O-SiO2 and Li2O-2SiO2 glass ceramics, respectively, indicating the ISE behaviour on both materials. The fracture toughness increased with the load by 27% and 59% on Li2O-SiO2 and Li2O-2SiO2 glass ceramics, respectively, signifying the R-curve behaviour. The ISE behaviour of both materials was analysed using the Meyer's, Hays-Kendall (HK), proportional specimen resistance (PSR), Nix-Gao (NG), modified PSR (MPSR) and elastic plastic deformation (EPD) models while the R-curve behaviour was analysed by the fractional power law. The Meyer's index of both materials was less than 2, strongly confirming the ISE existence. The HK, PSR and NG models were only suitable to determine intrinsic Vickers hardness for Li2O-2SiO2 glass ceramic while the MPSR and EPD models were successful for both materials. The fractional power law gave higher R-curve steepness for Li2O-2SiO2 than Li2O-SiO2 glass ceramics. Also, material and brittleness indices predicted, respectively, higher quasi-plasticity and better machinability for Li2O-2SiO2 than Li2O-SiO2 glass ceramics indicating superior performance in the former to the latter. Finally, this study presents a new significant insight into the micro-mechanisms of fracture tolerance behaviour of these glass ceramics which is critical to their functional performance as structural ceramics.
Transition metal chalcogenides (TMCs) have gained worldwide interest owing to their outstanding renewable energy conversion capability. However, the poor mechanical flexibility of most existing TMCs limits their practical commercial applications. Herein, triggered by the recent and imperative synthesis of highly ductile α-Ag2S, an effective approach based on evolutionary algorithm and ab initio total-energy calculations for determining stable, ductile phases of bulk and two-dimensional Ag x Se1-x and Ag x Te1-x compounds was implemented. The calculations correctly reproduced the global minimum bulk stoichiometric P212121-Ag8Se4 and P21/c-Ag8Te4 structures. Recently reported metastable AgTe3 was also revealed but it lacks dynamical stability. Further single-layered screening unveiled two new monolayer P4/nmm-Ag4Se2 and C2-Ag8Te4 phases. Orthorhombic Ag8Se4 crystalline has a narrow, direct band gap of 0.26 eV that increases to 2.68 eV when transforms to tetragonal Ag4Se2 monolayer. Interestingly, metallic P21/c-Ag8Te4 changes to semiconductor when thinned down to monolayer, exhibiting a band gap of 1.60 eV. Present findings confirm their strong stability from mechanical and thermodynamic aspects, with reasonable Vickers hardness, bone-like Young's modulus (E) and high machinability observed in bulk phases. Detailed analysis of the dielectric functions ε(ω), absorption coefficient α(ω), power conversion efficiency (PCE) and refractive index n(ω) of monolayers are reported for the first time. Fine theoretical PCE (SLME method ∼11-28%), relatively high n(0) (1.59-1.93), and sizable α(ω) (104-105 cm-1) that spans the infrared to visible regions indicate their prospects in optoelectronics and photoluminescence applications. Effective strategies to improve the temperature dependent power factor (PF) and figure of merit (ZT) are illustrated, including optimizing the carrier concentration. With decreasing thickness, ZT of p-doped Ag-Se was found to rise from approximately 0.15-0.90 at 300 K, leading to a record high theoretical conversion efficiency of ∼12.0%. The results presented foreshadow their potential application in a hybrid device that combines the photovoltaic and thermoelectric technologies.