Texture Properties of a-2D Granular Mixture of an Angular Particle under Bi-axial Compression

The buckling problem of circular cylindrical shells under axial compression, external pressure, and torsion is investigated using a displacement function φ. A governing differential equation for the stability of thin cylindrical shells under combined loading of axial compression, external pressure, and torsion is derived. A method for the solutions of this equation is also presented. The advantage in using the present equation over the customary three differential equations for displacements is that only one trial solution is needed in solving the buckling problems as shown in the paper. Four possible combinations of boundary conditions for a simply supported edge are treated. The case of a cylinder under axial compression is carried out in detail. For two types of simple supported boundary conditions, SS1 and SS2, the minimum critical axial buckling stress is found to be 43.5 percent of the well-known classical value Eh/R3(1−ν2) against the 50 percent of the classical value presently known.

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Energy absorption of multi-cell stub columns under axial compression

Thin-Walled Structures ◽

10.1016/j.tws.2013.03.014 ◽

2013 ◽

Vol 68 ◽

pp. 156-163 ◽

Cited By ~ 169

Author(s):

Xiong Zhang ◽

Hui Zhang

Keyword(s):

Energy Absorption ◽

Axial Compression ◽

Stub Columns

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Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

Applied Sciences ◽

10.3390/app11114791 ◽

2021 ◽

Vol 11 (11) ◽

pp. 4791

Author(s):

Simona Maria Man ◽

Laura Stan ◽

Adriana Păucean ◽

Maria Simona Chiş ◽

Vlad Mureşan ◽

...

Keyword(s):

Wheat Flour ◽

Phenolic Content ◽

Control Sample ◽

Positive Influence ◽

Partial Replacement ◽

Total Phenolic ◽

Volatile Profile ◽

Texture Properties ◽

Flaxseed Flour ◽

Spread Factor

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

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