scholarly journals Physicochemical and mineralogical properties of clays used in ceramic industry at North East Colombia

DYNA ◽  
2019 ◽  
Vol 86 (209) ◽  
pp. 97-103 ◽  
Author(s):  
Diana Alexandra Torres Sanchez ◽  
Ricardo León Mora Basto ◽  
Amanda Lucía Chaparro García ◽  
Jorge Sánchez Molina
Keyword(s):  
Ceramic Industry ◽  
Absorption Capacity ◽  
Raw Material ◽  
Water Absorption Capacity ◽  
Technological Properties ◽  
Mineralogical Analysis ◽  
North East ◽  
Construction Products ◽  
Firing Shrinkage

AbstractGeneral properties of clays from Ceramica Murano Mine, in the municipality of El Zulia, Norte de Santander, have been investigated.  Five clay samples were collected from different mantles of the mine. All the samples were characterized using chemical and mineralogical analysis, as well as physical properties like particle size, plasticity, drying and firing shrinkage and water absorption capacity. The chemical and mineralogical results indicated that all samples contained different amount of kaolinite and quartz, followed by hematite and anatase. Low amounts of muscovite were found mainly in samples F2 and F5. These clays are suitable for use as a raw material in creating ceramic construction products, especially for the manufacture of roof tiles and bricks according to the Winkler methodology. The variations found in the characterization of the raw material influence the technological properties of the ceramic that can be obtained from the clays under study.

scholarly journals Characterization of Two Chickpea Varieties and the Effect of Cooking on their Physico-chemical and Functional Properties of Flours

2016 ◽  
Vol 5 (5) ◽  
pp. 67
Author(s):  
Victoria G. Aguilar-Raymundo ◽  
Jorge F. Vélez-Ruíz
Keyword(s):  
Functional Properties ◽  
Wide Distribution ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Moisture Contents ◽  
Physico Chemical ◽  
Significant Difference ◽  
Physicochemical And Functional Properties

Considering the nutritional and functional characteristics of chickpea, flours of two varieties of chickpea (“Blanco Noroeste” and “Costa 2004”) were prepared to know the effect of cooking. Thus the objective of this study was to compare their physicochemical and functional properties in both, raw and cooked flours. Physical properties of the grain, for the two varieties were similar, whereas the physicochemical and functional properties of the flours exhibited differences as a function of the variety and the processing. The chickpea cooked flours showed lower lightness and higher redness and yellowness with respect to raw flours. The proximal composition of cooked flours presented significant differences in fat (5.98% - 6.09%) and moisture contents (0.48% - 0.54%) with respect to raw flours. The particle size distribution determined for the raw and cooked flours samples, indicated a unimodal behavior with a wide distribution. The water absorption capacity and oil capacity showed significant difference among flour varieties. For pasting properties, a higher viscosity was measured for Costa 2004 (380 cP) and Blanco Noroeste (272 cP) raw flours, raw flour exhibited better pasting properties than cooked flours. 

scholarly journals Characterization of bentonite clay from 'Greda' deposit

2011 ◽  
Vol 5 (2) ◽  
pp. 97-101 ◽  
Author(s):  
Nadezda Stankovic ◽  
Mihovil Logar ◽  
Jelena Lukovic ◽  
Jelena Pantic ◽  
Miljana Miljevic ◽  
...  
Keyword(s):  
Ceramic Industry ◽  
Bentonite Clay ◽  
Nitrogen Adsorption ◽  
Raw Material ◽  
X Ray Diffraction ◽  
High Quality ◽  
X Ray ◽  
High Silica ◽  
Representative Samples

Based on mineralogical and technological investigations of the deposit 'Greda' important characteristics of bentonite clay were determined. Representative samples of the deposit were characterized with X-ray diffraction, low-temperature nitrogen adsorption, chemical analysis, differential thermal analysis and scanning electron microscopy. It was determined that the main mineral is montmorillonite and in subordinate quantities kaolinite, quartz and pyrite. The chemical composition generally shows high silica and alumina contents in all samples and small quantities of Fe3+, Ca2+ and Mg2+ cations. Based on technological and mineralogical research, bentonite from this deposit is a high-quality raw material for use in the ceramic industry.

scholarly journals Research of functional and technological properties of minced meat products with using fish raw materials

2018 ◽  
Vol 20 (90) ◽  
pp. 22-26
Author(s):  
Y. Matsuk ◽  
I. Marchenko ◽  
V. Pasichnyi
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Absorption Capacity ◽  
Raw Material ◽  
Partial Replacement ◽  
Production Cycle ◽  
Technological Properties ◽  
Technological Parameters ◽  
Minced Meat

The article is devoted to the improvement of the recipes of minced meat products with using fish raw materials and the study of organoleptic and functional and technological properties of developed minced meat systems and finished products. The research has been carried out on the rational combining of meat and fish raw materials and the expansion of assortment of minced semi-finished products. The formulations of minced meat systems for the production of meat semi-finished with a partial replacement of the main raw material to fish raw materials have been developed. The organoleptic and functional and technological parameters of minced meat systems and finished products are investigated. According to the results of the organoleptic evaluation, it was found that partial replacement of meat raw material with minced fish does not worsen the sensory characteristics of minced meat products. It is established that in comparison with the control sample there is an improvement of functional and technological indicators. In particular, the moisture content increased by an average of 6.1%, moisture absorption capacity – 5.91%, energy absorption capacity – 2.49%, fat-retaining ability – 2.52%. The obtained results confirmed the expediency of using minced meat with pollack in the technology of minced meat semi-finished products with due observance of the parameters of production cycle of heat treatment of products. It has been theoretically substantiated and experimentally confirmed the technology of meat products using minced meat and developed recipes. It has been established that with careful selection of components that are part of minced meat semi-finished products with the addition of fish raw materials can increase the organoleptic and functional and technological parameters of finished products. The obtained data suggest that the improved recipes of minced meat semi-finished products can be recommended for production by enterprises of the meat industry and restaurants

scholarly journals Preparation and characterization of cellulose-based foams via microwave curing

2014 ◽  
Vol 4 (1) ◽  
pp. 20130053 ◽  
Author(s):  
Christian Demitri ◽  
Antonella Giuri ◽  
Maria Grazia Raucci ◽  
Daniela Giugliano ◽  
Marta Madaghiele ◽  
...  
Keyword(s):  
Water Absorption ◽  
Absorption Capacity ◽  
Second Step ◽  
Mechanical Resistance ◽  
Water Absorption Capacity ◽  
Microporous Structure ◽  
Polyethylene Glycol Diacrylate ◽  
Glycol Diacrylate ◽  
Microwave Curing

In this work, a mixture of a sodium salt of carboxymethylcellulose (CMCNa) and polyethylene glycol diacrylate (PEGDA700) was used for the preparation of a microporous structure by using the combination of two different procedures. First, physical foaming was induced using Pluronic as a blowing agent, followed by a chemical stabilization. This second step was carried out by means of an azobis(2-methylpropionamidine)dihydrochloride as the thermoinitiator (TI). This reaction was activated by heating the sample homogeneously using a microwave generator. Finally, the influence of different CMCNa and PEGDA700 ratios on the final properties of the foams was investigated. The viscosity, water absorption capacity, elastic modulus and porous structure were evaluated for each sample. In addition, preliminary biological characterization was carried out with the aim to prove the biocompatibility of the resulting material. The foam, including 20% of PEGDA700 in the mixture, demonstrated higher viscosity and stability before thermo-polymerization. In addition, increased water absorption capacity, mechanical resistance and a more uniform microporous structure were obtained for this sample. In particular, foam with 3% of CMCNa shows a hierarchical structure with open pores of different sizes. This morphology increased the properties of the foams. The full set of samples demonstrated an excellent biocompatibility profile with a good cell proliferation rate of more than 7 days.

scholarly journals Characterization of clays from the Corumbataí formation used as raw material for ceramic industry in the Santa Gertrudes district, São Paulo, Brazil

2016 ◽  
Vol 132-133 ◽  
pp. 232-242 ◽  
Author(s):  
Andrezza de Almeida Azzi ◽  
Marek Osacký ◽  
Peter Uhlík ◽  
Mária Čaplovičová ◽  
Antenor Zanardo ◽  
...  
Keyword(s):  
Ceramic Industry ◽  
Sao Paulo ◽  
Raw Material ◽  
São Paulo

scholarly journals Effects of Mould Temperature on Rice Bran-Based Bioplastics Obtained by Injection Moulding

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 398
Author(s):  
María Alonso-González ◽  
Manuel Felix ◽  
Antonio Guerrero ◽  
Alberto Romero
Keyword(s):  
Water Absorption ◽  
Rice Bran ◽  
Injection Moulding ◽  
Starch Content ◽  
Absorption Capacity ◽  
Raw Material ◽  
Water Absorption Capacity ◽  
Compact Structure ◽  
High Production Rate ◽  
Mechanical And Microstructural Properties

The high production rate of conventional plastics and their low degradability result in severe environmental problems, such as plastic accumulation and some other related consequences. One alternative to these materials is the production of oil-free bioplastics, based on wastes from the agro-food industry, which are biodegradable. Not only is rice bran an abundant and non-expensive waste, but it is also attractive due to its high protein and starch content, which can be used as macromolecules for bioplastic production. The objective of this work was to develop rice-bran-based bioplastics by injection moulding. For this purpose, this raw material was mixed with a plasticizer (glycerol), analysing the effect of three mould temperatures (100, 130 and 150 °C) on the mechanical and microstructural properties and water absorption capacity of the final matrices. The obtained results show that rice bran is a suitable raw material for the development of bioplastics whose properties are strongly influenced by the processing conditions. Thus, higher temperatures produce stiffer and more resistant materials (Young’s modulus improves from 12 ± 7 MPa to 23 ± 6 and 33 ± 6 MPa when the temperature increases from 100 to 130 and 150 °C, respectively); however, these materials are highly compact and, consequently, their water absorption capacity diminishes. On the other hand, although lower mould temperatures lead to materials with lower mechanical properties, they exhibit a less compact structure, resulting in enhanced water absorption capacity.

Use of Fine Wastes from Dimension Stone Industry in the Manufacture of Ceramic Tile

2012 ◽  
Vol 727-728 ◽  
pp. 703-709 ◽  
Author(s):  
Ana Candida de Almeida Prado ◽  
Simone Pereira Taguchi ◽  
Mirna Aparecida Neves ◽  
Raphael Henrique Soares ◽  
Arthur Bazoni da Fonseca
Keyword(s):  
Flexural Strength ◽  
Water Absorption ◽  
Ceramic Industry ◽  
The Other ◽  
Raw Material ◽  
Dimension Stone ◽  
Firing Shrinkage ◽  
Kaolinitic Clay ◽  
Stone Industry ◽  
Temperature Water

Large quantities of rock dust are daily discarded by dimension stone industries. These wastes can be reduced if they are selected according to their composition and used as base in other products. Two kinds of wastes (BS and OI) were mixed at different proportions with kaolinitic clay traditionally used as raw material in ceramic industry. BS has high contents of plagioclase, quartz, microcline and low biotitic; and OI has high quantities of microcline and plagioclase, besides quartz, biotitic, enstatite and edenite. At the same firing temperature, water absorption of samples with 50% BS, or less, didnt show significant differences in relation to samples with pure clay, but firing shrinkage and flexural strength decreased. On the other hand, mixtures with OI content up to 50% showed reduction of water absorption and firing shrinkage, while flexural strength was increased.

Technology of 3D Printing of Light Ceramics for Construction Products

2021 ◽  
Vol 316 ◽  
pp. 1038-1043
Author(s):  
V.A. Beregovoi ◽  
A.M. Beregovoi ◽  
I.Yu. Lavrov
Keyword(s):  
3D Printing ◽  
Raw Material ◽  
3D Printer ◽  
Technological Properties ◽  
Kinematic Scheme ◽  
Additive Technology ◽  
Chemical Additives ◽  
Optimal Amount ◽  
Construction Products ◽  
Mineral Mixtures

A 3D-printer for working with plastic mineral mixtures is developed, its kinematic scheme and principle of operation are described. The results of experiments on printing simple forms of plastic clay, using a piston-type extruder, are presented. In relation to an additive technology, a list of technological properties of mineral masses is defined The optimal amount of chemical additives has been established, which provides an increase in the uniformity of the raw material mass for printing products from light ceramics.

Characterization of the City of Red Clay Apodi-RN

2012 ◽  
Vol 727-728 ◽  
pp. 837-843 ◽  
Author(s):  
Flanelson M. Monteiro ◽  
Tércio G. Machado ◽  
José Sousa ◽  
Eiji Harima ◽  
Samara M. Valcacer ◽  
...  
Keyword(s):  
Ceramic Industry ◽  
Rio Grande ◽  
Linear Shrinkage ◽  
Economic Importance ◽  
Raw Material ◽  
Red Clay ◽  
Great Economic Importance ◽  
The City

Ceramic products made from red clay to move the economy of Rio Grande do Norte. Among the most common ones are outstanding bricks, tiles and slabs in different sizes and shapes. In perspective to seek products with good quality in the ceramic industry, the characterization of the raw material is essential for obtaining an excite end product. The municipality of Apodi located in the Upper West Rio Grande do Norte has the ceramic industry as a sector of great economic importance in the site. However the absence of technology for characterization of the clays found in the region is the major problem for local entrepreneurs. The objective this study is to characterize the red clay one of the ceramics used by the municipality of Apodi-RN. The procedure will be done through the testing of Plasticity, Liquidity, linear shrinkage, absorption water, porosity, XRD and EDX.

scholarly journals Functional meat and vegetable pate with spirulina

2021 ◽  
Vol 845 (1) ◽  
pp. 012123
Author(s):  
L V Voloschenko ◽  
I A Baidina ◽  
N P Shevchenko ◽  
N C Trubchaninova
Keyword(s):  
Biological Effects ◽  
Meat Products ◽  
Optimal Level ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Technological Properties ◽  
Fat Absorption ◽  
Gelling Properties ◽  
Fundamental Research ◽  
High Antioxidant Activity

Abstract Fundamental research has extensively described the various biological and medical effects of consuming the microalgae spirulina or its constituents. A number of studies indicate an increase in the immune response when they are used for the manifestation of anti-inflammatory, antidiabetic and other important properties. The composition of spirulina and its biological effects make it a unique dietary supplement, the inclusion of which in food products will provide them with functional properties. It has been proven that spirulina has a number of important functional and technological properties for its use as a component in recipes for meat products. In the study of the functional and technological properties of spirulina, it was found that the water absorption capacity was 117.8%, fat absorption was 117.0% and the swelling degree was 177.6%. At the same time, spirulina had low emulsifying and gelling properties. The introduction of spirulina paste into the recipe in a dosage of 1 to 2.5% can increase the quality indicators of the finished product. Results of organoleptic and physicochemical indicators, the most optimal level of spirulina administration was established, which was 2%. Analysis of the results of changes in the peroxide value in the pate samples during storage showed the presence of a high antioxidant activity of spirulina, which will extend the shelf life of the finished product.

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