Studies for Processing Condition Optimization and Physicochemical Property of Resistant Starch

With the growing world demand on composite products, composite manufacturers are increasingly moving towards adopting automated composite manufacturing. However, current automated machines are not optimized and have throughput limitations. Most of them only target specific composite processes. Because the shortage of understanding on the processing factors and knowledge on precise process control, the products get high probability to come with defect. This paper provides an experimental methodology to explore the relationship between the structural properties of composite parts and processing factors. The paper also provides composite manufacturers a guide for processing condition optimization, productivity improvement and cost reduction. The raw material involved in this paper is an aerospace grade carbon fiber prepreg and was used to fabricate composite samples in a hot press machine system in the experiment. To investigate the effects of processing factors, specimens were fabricated using a series of combinations of different factor values. Three point bending flexural test was performed to evaluate the quality of each sample. Collected data are analyzed by statistical methods and fitted to a multiple linear regression model, which provides insights for composite manufacturing.

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New Technique to Quantitatively Characterize Crosslink Density in IR and Brominated Poly(Isobutylene-CO-Paramethyl Styrene) Blends

Rubber Chemistry and Technology ◽

10.5254/1.3538452 ◽

1997 ◽

Vol 70 (4) ◽

pp. 663-670 ◽

Cited By ~ 11

Author(s):

Yu F. Wang ◽

Hsien C. Wang

Keyword(s):

Molecular Weight ◽

Network Structure ◽

Crosslink Density ◽

Volume Fraction ◽

Processing Condition ◽

Product Attributes ◽

Rubber Blends ◽

Individual Phase ◽

Condition Optimization ◽

The Individual

Abstract The physical properties and application performance of rubber blends are highly dependent on the curing behavior of blend components, morphology, and network structure. Crosslink density or molecular weight between crosslinks characterizes the network structure. It is desirable to develop correlations between product attributes, such as flex, ozone resistance, and permeability with crosslink density of the individual phase in the blend. This will aid developing high performance rubber blends via curative systems, elastomer components and concentration, bromine composition distribution, and processing condition optimization. One major road block is to quantitatively and unambiguously measure the individual phase crosslink density in the blend. A method has been developed and verified with solvent freezing point depression technique. The method can quantitatively determine the individual phase crosslink density in polyisoprene (IR)/Brominated Poly-(isobutylene-co-paramethyl styrene) (BIMS) blends. The method is based on the principle that the molecular weight between crosslinks does not change in different solvents. This is coupled with mass balance equations to determine rubber volume fraction of each phase in the swollen blends. The crosslink density of each phase is then calculated by the Flory-Rehner equation. The method can evaluate the effect of curative distribution, processing conditions, and curative systems on GPR/BIMS blend performance. IR and BIMS blends were cured with zinc oxide and sulfur in this study. It was found that the IR and BIMS phase crosslink density reaches a plateau when the amount of the curing agent is greater or equal to 1.25 phr. The IR phase has a greater crosslinking density than the BIMS phase in the blends. These are valuable information to optimize the curative systems and enhance product attributes.

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Enhancing the electroluminescence properties of novel blue light emitting polymer and MEH-PPV based white light emitting polymer devices by processing condition optimization

Journal of Applied Polymer Science ◽

10.1002/app.26904 ◽

2007 ◽

Vol 106 (5) ◽

pp. 2863-2869 ◽

Cited By ~ 5

Author(s):

Rong-Ho Lee ◽

Hsin-Fang Hsu

Keyword(s):

Blue Light ◽

White Light ◽

Processing Condition ◽

Light Emitting ◽

Condition Optimization ◽

Polymer Devices

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Effects of resistant starch and nonstarch polysaccharides on luminal environment and AOM-induced apoptosis

Gastroenterology ◽

10.1016/s0016-5085(01)83317-5 ◽

2001 ◽

Vol 120 (5) ◽

pp. A667-A667

Author(s):

R LELEU ◽

Y HU ◽

G YOUNG

Keyword(s):

Resistant Starch ◽

Nonstarch Polysaccharides ◽

Induced Apoptosis

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Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

ICONIET PROCEEDING ◽

10.33555/iconiet.v2i2.21 ◽

2019 ◽

Vol 2 (2) ◽

pp. 115-120

Author(s):

Karissha Fritzi Della ◽

Mutiara Pratiwi ◽

Purwa Tri Cahyana ◽

Maria DPT Gunawan-Puteri

Keyword(s):

Resistant Starch ◽

Extraction Process ◽

Fat Content ◽

Water Retention Capacity ◽

Oil Absorption ◽

Retention Capacity ◽

Fried Food ◽

Musa Paradisiaca ◽

Different Types ◽

Coating Formulation

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

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