scholarly journals Mechanical Properties of Porcine and Fish Skin-Based Collagen and Conjugated Collagen Fibers

Polymers ◽  
2021 ◽  
Vol 13 (13) ◽  
pp. 2151
Author(s):  
Hyunchul Ahn ◽  
Da Jeong Gong ◽  
Hyun Ho Lee ◽  
Joo Yeon Seo ◽  
Kyung-Mo Song ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Physical Properties ◽  
Raw Materials ◽  
Food Products ◽  
Collagen Fibers ◽  
Collagen Structure ◽  
Hydroxyproline Content ◽  
Fish Skin ◽  
Medical Products ◽  
Extraction And Purification

Collagen is a protein that is a major component of animal skins and tendons. It is used in various medical, cosmetic, and food products through extraction and purification. The fibrous products of purified collagen fibers extracted from raw mammal materials have relatively excellent mechanical properties and are used for high-end medical products. In this study, we examined collagen materials produced from porcine and fish skins, which are major sources of collagen raw materials. We examined a method for spinning collagen fibers from fish skin-based collagen and analyzed the physical properties of those collagen fibers. In addition, we examined the characteristics and advantages of conjugated fibers according to their porcine- and/or fish skin-based compositions. The spinnability and mechanical properties of these conjugated fibers were analyzed according to their compositions. The mechanical properties of collagen structure are determined by hydroxyproline content and can be manipulated by the composition of collagen in the conjugated fibers.

Use of Sugarcane Bagasse Ashes as Raw Material in the Replacement of Fluxes for Applications on Porcelain Tile

2016 ◽  
Vol 881 ◽  
pp. 383-386 ◽  
Author(s):  
Raimundo J.S. Paranhos ◽  
Wilson Acchar ◽  
Vamberto Monteiro Silva
Keyword(s):  
Mechanical Properties ◽  
Environmental Impact ◽  
Physical Properties ◽  
Sugarcane Bagasse ◽  
Sintering Temperature ◽  
Raw Materials ◽  
Raw Material ◽  
The Cost ◽  
Potential Use ◽  
Porcelain Tile

This study evaluated the potential use of Sugarcane Bagasse Ashes (SBA) as a flux, replacing phyllite for the production of enamelled porcelain tile. The raw materials of the standard mass components and the SBA residue were characterized by testing by XRF, XRD, AG, DTA and TGA. Test samples were fabricated, assembled in lots of 3 units and sintered at temperatures of 1150 ° C to 1210 ° C. The results of the physical properties, mechanical properties and SEM of the sintered samples, showed that the formulation, G4 - in which applied 10% of SBA replacing phyllite, sintering temperature 1210 ° C showed better performance as the previously mentioned properties due to the formation of mullite crystals, meeting the prerequisites of standards for enamelled porcelain tile, while reducing the environmental impact and the cost of production.

scholarly journals Mechanical properties of oats and oat products

2008 ◽  
Vol 13 (1-2) ◽  
pp. 113 ◽  
Author(s):  
F. K. GATES ◽  
B. DOBRASZCZYK
Keyword(s):  
Mechanical Properties ◽  
Chemical Composition ◽  
Physical Properties ◽  
Product Quality ◽  
Food Processing ◽  
Food Products ◽  
Heat Treatments ◽  
Influence Of Water ◽  
History Of ◽  
Quality Water

The aim of this review is to illustrate how physical properties are important to food processing and quality. Three food products, flakes, porridge and bread, in addition to oat groats are used to show the influence of water and heat-treatments on the mechanical properties. The hydrothermal history of ingredients is shown to affect product quality. Water acts as a plasticiser and solvent in these foods, whilst heat modifies the conformation and interactions of macromolecular components. Structure as well as chemical composition is shown to govern texture.;

Relationship Between Mechanical Properties and Collagen Structure of Closed and Open Wounds

1988 ◽  
Vol 110 (4) ◽  
pp. 352-356 ◽  
Author(s):  
Charles J. Doillon ◽  
Michael G. Dunn ◽  
Frederick H. Silver
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Ultimate Tensile Strength ◽  
Collagen Fiber ◽  
Fiber Diameter ◽  
Normal Skin ◽  
Collagen Fibers ◽  
Collagen Structure ◽  
Collagen Network

Mechanical properties and collagen structure of excisional wounds left open are compared with wounds closed by clips. In both wound models, collagen fiber diameter increases with time post-wounding and is related to tensile strength. Clipped wounds show a higher ultimate tensile strength and tangent modulus compared with open wounds. In clipped wounds, newly deposited collagen appears as a biaxially oriented network as observed in normal skin. In open wounds a delay in the organization of the collagen network is observed and parallel wavy-shaped ribbons of collagen fibers are deposited. At long term, the high extensibility observed in open wounds may be due to the sliding of ribbons of collagen fibers past each other.

scholarly journals Strategies and Challenges for Successful Implementation of Green Economy Concept: Edible Materials for Meat Products Packaging

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3035
Author(s):  
Roxana Gheorghita Puscaselu ◽  
Liliana Anchidin-Norocel ◽  
Ancuţa Petraru ◽  
Florin Ursachi
Keyword(s):  
Mechanical Properties ◽  
Physical Properties ◽  
Food Industry ◽  
Raw Materials ◽  
Meat Products ◽  
Green Economy ◽  
Successful Implementation ◽  
Packaging Materials ◽  
Meat Industry ◽  
Materials Used

Currently, the problem of pollution due to plastic waste is a major one. The food industry, and especially that of meat and meat products, is intensely polluting, both due to the raw materials used and also to the packaging materials. The aim of the present study was to develop, test, and characterize the biopolymeric materials with applications in the meat industry. To obtain natural materials which are completely edible and biodegradable, different compositions of agar, sodium alginate, water and glycerol were used, thus obtaining 15 films. The films were tested to identify physical properties such as smell, taste, film uniformity and regularity of edges, microstructure, color, transmittance, and opacity. These determinations were supplemented by the evaluation of mechanical properties and solubility. According to the results obtained and the statistical interpretations, three films with the best results were used for packing the slices of dried raw salami. The salami was tested periodically for three months of maintenance in refrigeration conditions, and the results indicate the possibility of substituting conventional materials with the biopolymer ones obtained in the study.

Physical Properties of Porous Clay Ceramic-Ware

2011 ◽  
Vol 133 (3) ◽  
Author(s):  
A. K. Plappally ◽  
I. Yakub ◽  
L. C. Brown ◽  
W. O. Soboyejo ◽  
A. B. O. Soboyejo
Keyword(s):  
Mechanical Properties ◽  
Physical Properties ◽  
Raw Materials ◽  
Ceramic Materials ◽  
Ceramic Ware ◽  
Strength Development ◽  
Similar Materials ◽  
Ceramic Manufacture ◽  
Materials Used ◽  
Clay Ceramics

The focus of this study is on the physical properties of clay ceramic materials compatible for drinking water filtration. A multiparameter lognormal multivariate regression approach is proposed for assessing the combined effects of quantity of compositional constituent of raw materials used in ceramic manufacture on toughness. The approach was validated for two specimen types (T- and S-specimens) derived from a circular base of the frustum shaped, porous clay ceramic ware (PCCW). The PCCW were manufactured from clay and sieved sawdust mixed at distinct volume fractions. The variation of the porosity and density of the PCCW was studied with respect to the amounts of sawdust and clay used in the manufacturing. The research helped to clearly define the roles of clay and sawdust quantities for strength development in both T- and S-specimen. A generalized experimental approach is proposed for estimation of mechanical properties of clay ceramics as a function of the material constituent fractions. A polynomial relationship was developed between the compressive strength and density of the PCCW material. The statistical model expressions developed herein may be used for the prediction of material and mechanical properties of similar materials, including natural and engineered materials.

scholarly journals EFFECTS OF DENSITY OF SAGO/UREA FORMALDEHYDE PARTICLEBOARD TOWARDS ITS THERMAL STABILITY, MECHANICAL AND PHYSICAL PROPERTIES

2016 ◽  
Vol 78 (10) ◽  
Author(s):  
Tay Chen Chiang ◽  
Sinin Hamdan ◽  
Mohd Shahril Osman
Keyword(s):  
Mechanical Properties ◽  
Thermal Stability ◽  
Physical Properties ◽  
Water Absorption ◽  
Raw Materials ◽  
Urea Formaldehyde ◽  
Great Influence ◽  
Physical And Mechanical Properties ◽  
Internal Bonding ◽  
Scanning Calorimetry

This study examined the effect of density on the thermal stability, physical and mechanical properties of sago particleboard. Sago particles and Urea Formaldehyde (UF) were used as raw materials in the fabrication process. The fabrication and testing method were based on JIS A 5908 standard. The samples were prepared based on different desired density and went through a series of thermal stability, mechanical and physical tests. Mechanical properties of the composites were characterized by tensile, flexural, impact strength, screw test and internal bonding which had great influence on the particleboard performance. All the panels were tested for physical properties (water absorption and thickness swelling) to identify their use for indoor application. Thermal properties like thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) for the Sago/UF composites were analysed. The results showed particleboard with 800 kg/m3 exhibited the optimum strength on Internal Bonding, Screw test, Bending and Flexure test. Particleboard with 700 kg/m3 has better performance on Impact test. 500 kg/m3 showed better curing properties with DSC. TGA showed that all the Sago/UF particleboard decompose with single-stage and were decomposed into three main steps like water absorption, volatile and char.

scholarly journals KELAS KUAT KAYU TUMIH (Combretocarpus rotundatus (Miq.) Danser) BERDASARKAN BAGIAN BATANG (The the physical and mechanical Properties of Tumih Wood Based on Section Stem)

HUTAN TROPIKA ◽  
2020 ◽  
Vol 14 (2) ◽  
pp. 80-88
Author(s):  
Admin JHT
Keyword(s):  
Mechanical Properties ◽  
Physical Properties ◽  
Raw Materials ◽  
Physical And Mechanical Properties ◽  
Dry Weight ◽  
Class Iii ◽  
Air Content ◽  
Wood Construction ◽  
Home Building ◽  
Tangential Shrinkage

Tumih wood (Combretocarpus rotundatus (Miq.) Danser) is classified as an unknowntype of wood which is widely grown in peat swamp forests in Central Kalimantan. Thisstudy aims to analyze the physical properties and mechanical properties of wood in axialand radial directions so that they can be utilized properly. The results of the studyresulted in fresh water content and dry air content of wood air, each of which was71,58% and 19,33%, kiln dry weight 0,72, tangential shrinkage 9,68%, radial shrinkage5,02% and longitudinal shrinkage 0,19%. Testing of mechanical properties resulted in aflexural firmness of 618,33 kg/cm2, compressive strength parallel to the fiber 333,27kg/cm2, shear constancy 92,02 kg/cm2, hardness 355,60 kg/cm2, and stiffness at 19,50kg/cm2. Based on the Indonesian Wood Construction Regulations Standard (PKKI) NI 5-1961 tumih wood is included as a strong class III of Indonesian wood, so it is quite wellused for home building raw materials, beams, floor and wall boards, door/windowframes, and furniture.Keywords: tumih wood, physical properties, and mechanical properties.

scholarly journals Structural design and methodology for calculating the process of obtaining creamy-vegetable spreads

2018 ◽  
Vol 80 (2) ◽  
pp. 23-29
Author(s):  
A. N. Ostrikov ◽  
A. V. Terekhina
Keyword(s):  
Mechanical Properties ◽  
Structural Design ◽  
Raw Materials ◽  
Food Products ◽  
Average Diameter ◽  
Mixing Efficiency ◽  
Unit Costs ◽  
Scope Of Application ◽  
The Difference ◽  
Multicomponent Nature

At present, work has been activated to develop and introduce healthy food products, reduce unit costs for the production of fat-and-oil products. In view of the multicomponent nature of many emulsion products and the difference in their aggregate state, there is a need to improve the design of equipment for production. The main indicators of the mixing process are the intensity and efficiency, as well as the energy consumption for the process. In the production of emulsions, the mixing efficiency can be characterized by the size of the forming particles of the dispersed phase, and the intensity - by the time of achieving the process goal - of a homogeneous structure with a multicomponent product, with minimal energy costs. In order to determine the time to achieve the result of the process, a dimensionless concentration can be used as an estimate. The effectiveness of mixing was evaluated by the dispersion of the emulsion. The investigations were carried out on a microscope "Micrometer 3" with an increase of 400 times. The average diameter of the emulsified particles was d = 5 10E-5 m, and the specific surface area of the emulsions was S = 1.2 10E5 1 / m. The proposed method for calculating the intensity and determining the mixing efficiency can be used to calculate the mixing of multicomponent emulsions of chemical and food products. The use of the proposed emulsion design makes it possible to optimize the process of thermomechanical action on raw materials, different in their physico-mechanical properties, by ensuring the maintenance of a given temperature regime in each of the emulsion chambers and the rational nature of the product movement; expand the scope of application due to the achieved universalization of the mixing mechanisms taking into account the physico-mechanical properties of the initial components; to obtain spreads balanced by fatty acid composition, consisting of a mixture of various components, by solving the problem of uniform distribution of the components of the mixture and the most rational temperature effect on them.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

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