Search Results
Abstract
Long aged mortars from ancient hydraulic constructions of Sicily, i.e. the Roman aqueduct of Thermae and the Punic cisterns and traditional water supply systems in Pantelleria, have been characterised by means of XRD analysis, optical microscopy and simultaneous thermal analysis to correlate the hydraulic properties to the texture and to their different role in the construction, i.e. lining, covering, roofing and joint mortars. According to a procedure proposed in the literature all of the samples, but two air hardening ones, show high hydraulicity, which somehow can be related to the characteristics of aggregates.
Abstract
Polyamide 6.6 multifilament yarns are converted to crimped fibres by texturing in order to simulate the properties of natural staple fibre yarns for textile applications. Texturing is carried out by mechanical stresses (turbulences or twisting) in different atmospheres which affect crystallinity and thermal stability of yarns. Two polyamide yarns with the same linear density but consisting of filaments of different fineness were textured by the air-jet and the false-twist procedures. The influence of texturing conditions and filament fineness on crystallinity and thermomechanical behaviour and dimensional stability were studied by TMA and DSC. The air-jet texturing procedure leads to a slight increase in crystallinity of yarns whereas the false-twist texturing procedure was more effective especially when thicker filaments were textured. The inflection point of the shrinkage curve before melting was a good estimator of the effective temperature of yarn texturing.
35 129 131 Tscheuschner, H.-D. (1991) Rheological properties of chocolate masses and cocoa butter dispersions and the texture of chocolate. Food
Milk and dairy products are high-value foods; however, consumers suffering from lactose intolerance are not able to enjoy the nutritional benefits of these commodities. There are more and more researches and developments focusing on lowering the lactose content of milk and dairy foods in order to make them available for lactose intolerant people. In this study, we examined the coagulation time, product quality, texture profile properties, and syneresis of yoghurts prepared from lactose-free milk. Significant differences were observed between the control and lactose-free milks with respect to coagulation time and texture profile. The first rupture time, the hardness, and the adhesion force of the lactose-free yoghurt were higher compared to the control product. We observed remarkable difference between the whey leakage of control and lactose free yoghurt samples (21.47% and 14.63%). Results coming from instrumental texture profile analyses showed that the preliminary lactose hydrolysis of milk resulted a firmer texture. It was confirmed by the results of sensory evaluation, and considering the texture and taste, there was significant difference between the control and lactose-free yoghurts.
Sunflower (PSH 569) was used to obtain textured defatted meal. Proximate analysis, water absorption index (WAI), water solubility index (WSI), fat absorption capacities (FAC), foaming capacity (FC), and bulk density (BD) were determined. The objective of the study was the optimization of extrusion conditions for production of textured defatted sunflower meal using response surface methodology (RSM) by evaluating functional properties. It was dried, grinded, and sieved to eliminate hull and fibre. Numerical optimization provided eight solutions with desirability value varying from 0.81 to 0.82. Range of predicted values of FAC (80.96–90.49), WHC (1.95–2.12), WSI (3.22–3.36), WAI (2.84–3.08), bulk density (0.31–0.36), and foaming capacity (14.39–16.30) were used for numerical optimization. Best extrusion conditions were 16.36% feed moisture, 300 r.p.m. screw speed, and 149.40 °C barrel temperature. Textured sunflower defatted meal was prepared using the above optimized conditions.
Abstract
A partially oriented melt-extruded PLA multifilament was false-twist textured to stabilize its structure. Conventional DSC analysis showed a relaxation peak at the end of glass transition. Simultaneous consideration of the TMA curve enabled us to evaluate both the relaxation and the cold crystallisation produced during the DSC scan. The periodic load applied during TMA experiments also enabled us to examine the evolution of Young’s modulus along the glass transition, relaxation and cold crystallisation phenomena. Increases in Young’s modulus and in enthalpy are related because of crystallisation. Texturing increased crystallinity and decreased cold crystallisation of PLA during the DSC scan.
The aim of the work was to develop a method to evaluate the effect of bread improver dosage on bread crumb texture. Standard breads were prepared to get different crumb structures when bread improver was added to the flour in a concentrate of 0.2%, 0.4% and 0.6%. The additive used in the experiments contains lecithin, ascorbic acid and alpha-amylase. Rheological tests and image analysis were performed to predict the effect of the additive. Hardness, chewiness, gumminess, cohesiveness and springiness were determined by rheological method. The rheological properties neither separately nor combined were able to discriminate the different bread crumb groups. Image processing method was developed to determine the ratio of dark to light area of the images taken of the bread slices. It was concluded that both rheological and visual parameters should be taken into account to characterize bread crumb texture.
Potato wedges were deep, shallow, and par-fried in soybean, sesame, and mustard oils using a laboratory formulated citric acid based antioxidant. The wedges were stored at –18 °C for 10, 20, 30, and 40 days. The quality of the wedges was assessed by subjective method (sensory analysis) and objective method (texture studies). Fuzzy logic was applied as a tool to analyze the linguistic data of subjective evaluation. Objective evaluation was conducted by studies on hardness, shear modulus and shear energy of the wedges. The wedges with highest defuzzified scores (obtained by sensory evaluation) and minimum changes in textural properties (P<0.05) were obtained in par-fried soybean oil (after 40 days storage) and in deep fried sesame and mustard oils (both after 30 days storage). The ranking of fried wedges (in the antioxidant administered oils) based on defuzzified scores after 40 days were: sesame > mustard > soybean (deep fry), mustard > soybean > sesame (shallow fry) and soybean > mustard > sesame (par-fry).
Abstract
Char particle combustion is the slowest step in the combustion of coal, therefore char reactivity and texture have an important influence on this process. In this work, two coals were devolatilised in an entrained flow reactor and the chars obtained were burned under different experimental conditions in order to achieve various degrees of burnoff. Char reactivity was determined by means of non-isothermal thermogravimetric analysis, and the conversion-time data were evaluated by the random pore model proposed by Bhatia and Perlmutter. Char texture was characterised by means of N2 and CO2 adsorption isotherms. The surface areas obtained were used to calculate intrinsic reaction rate parameters. It was found that under chemical controlled conditions, the available surface area during combustion is best represented by the N2 surface area.
Silicate melt inclusions are frequent in the phenocryst phases (quartz, plagioclase, orthopyroxene, ilmenite and accessory minerals) of the Miocene silicic pyroclastic rocks of the Bükkalja Volcanic Field, Northern Hungary. These melt inclusions were trapped at different stages of magma evolution; therefore, they provide important information on the petrogenetic processes. The melt inclusions in the Bükkalja pyroclastic rocks show various textures such as (1) wholly enclosed type; (2) hourglass inclusions and (3) reentrant or embayment glass. Among the wholly enclosed type melt inclusions further textural subgroups can be distinguished based on their shape: negative crystal, rounded, elongated and irregular shaped. These various textures reflect differences in the time of entrapment prior to eruption and in the post-entrapment condition in the magma chamber. The largest textural variation was found in the quartz-hosted melt inclusions. However, the major element compositions of these melt inclusions do not differ from one another in the same unit. In general, compositions of the melt inclusions are similar to the chemistry of the glass shards. Comparing the composition of the quartz-hosted melt inclusions from three main ignimbrite units (Lower, Middle and Harsány Ignimbrite Units), slight differences have been recognized, suggesting distinct erupted host magmas. Melt inclusions from the andesitic lithic clast of the Lower Ignimbrite Unit could represent heterogeneous interstitial melt in the crystal mush zone at the magma chamber wall. The largest geochemical variation was found in the melt inclusion of the Middle Ignimbrite Unit, even in single samples. This compositional variation overlaps that of the rhyolitic juvenile clasts, but does not match that of the glasses of scoria clasts. We suggest that syn-eruptive magma mixing (mingling) occurred in a compositionally heterogeneous magma chamber of the Middle Ignimbrite Unit.
