Physical Properties of Resistant Mungbean Starch Prepared by Enzyme and Acid Treatment

2012 ◽  
Vol 554-556 ◽  
pp. 1033-1037 ◽  
Author(s):  
Qing Jie Sun ◽  
Liu Xiong ◽  
Ben Xin Xing ◽  
Cui Xia Sun
Keyword(s):  
Thermal Properties ◽  
Physical Properties ◽  
Acid Hydrolysis ◽  
Resistant Starch ◽  
Acid Treatment ◽  
Crystal Form ◽  
Peak Temperature ◽  
Water Binding

The physical properties of enzyme and acid treated mungbean RS were studied. The crystal form was transformed into B type from C type with enzymatic and acid treatment.The solubility and transmittance decreased and mungbean RS content and the water-binding values increased with increase in enzyme and acid hydrolysis. The thermal properties observed by DSC showed a decrease in enthalpy of gelatinization (ΔH) and increases in onset (To), peak temperature (Tp) and conclusion temperature (Tc) upon enzyme and acid hydrolysis. The ratio of volume of resistant starch samples wasn’t much different. However, a significant reduction in starch pasting viscosity was observed with enzyme and acid treating

Effect of the number of arms on the mechanical properties of a star-shaped cyclic olefin copolymer

2019 ◽  
Vol 10 (41) ◽  
pp. 5578-5583 ◽  
Author(s):  
Takumitsu Kida ◽  
Ryo Tanaka ◽  
Koh-hei Nitta ◽  
Takeshi Shiono
Keyword(s):  
Mechanical Properties ◽  
Thermal Properties ◽  
Physical Properties ◽  
Secondary Amine ◽  
Aggregation Number ◽  
Drastic Change ◽  
Cyclic Olefin Copolymer ◽  
Cyclic Olefin

The increase of aggregation number in a star-shaped cyclic olefin copolymer was succeeded by using a triazine-based secondary amine, which caused a drastic change in physical properties without changing the thermal properties.

scholarly journals Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits

2021 ◽  
Vol 247 (3) ◽  
pp. 707-718
Author(s):  
Maria Di Cairano ◽  
Marisa Carmela Caruso ◽  
Fernanda Galgano ◽  
Fabio Favati ◽  
Ndy Ekere ◽  
...  
Keyword(s):  
Physical Properties ◽  
Resistant Starch ◽  
Textural Properties ◽  
Gluten Free ◽  
Negative Effect ◽  
Banana Flour ◽  
Green Banana

AbstractThere is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability.

scholarly journals Brazilian gutta-percha points. Part II: thermal properties

2007 ◽  
Vol 21 (1) ◽  
pp. 29-34 ◽  
Author(s):  
Cláudio Maniglia-Ferreira ◽  
Eduardo Diogo Gurgel-Filho ◽  
João Batista Araújo Silva Jr ◽  
Regina Célia Monteiro de Paula ◽  
Judith Pessoa Andrade Feitosa ◽  
...  
Keyword(s):  
Differential Scanning Calorimetry ◽  
Thermal Properties ◽  
Physical Properties ◽  
Ambient Temperature ◽  
Amorphous Phase ◽  
Thermal Behaviour ◽  
Chemical Structure ◽  
Scanning Calorimetry ◽  
Gutta Percha ◽  
Thermal Manipulation

This study was undertaken to explore the effect of heating on gutta-percha, analyzing the occurrence of endothermic peaks corresponding to the transformation that occurs in the crystalline structure of the polymer during thermal manipulation. This study also seeked to determine the temperature at which these peaks occur, causing a transformation from the beta- to the alpha-form, and from the alpha- to the amorphous phase. Eight nonstandardized gutta-percha points commercially available in Brazil (Konne, Tanari, Endopoint, Odous, Dentsply 0.04, Dentsply 0.06, Dentsply TP, Dentsply FM) and pure gutta-percha (control) were analysed using differential scanning calorimetry (DSC) and thermogravimetry analysis (TGA). The transition temperatures were determined and analysed. With the exception of Dentsply 0.04 and Dentsply 0.06, the majority of the products showed thermal behaviour typical of beta-gutta-percha, with two endothermic peaks, exhibiting two crystalline transformations upon heating from ambient temperature to 130°. Upon cooling and reheating, few samples presented two endothermic peaks. It was concluded that heating dental gutta-percha to 130°C causes changes to its chemical structure which permanently alter its physical properties.

scholarly journals Application of sonication and freezing as initial treatments before microwave-vacuum drying of cranberries

2019 ◽  
Vol 2 (22) ◽  
pp. 151-167 ◽  
Author(s):  
Izabela Staniszewska ◽  
Szymon Staszyński ◽  
Magdalena Zielińska
Keyword(s):  
Thermal Conductivity ◽  
Thermal Properties ◽  
Thermal Diffusivity ◽  
Physical Properties ◽  
Color Change ◽  
Vacuum Drying ◽  
Drying Time ◽  
Dried Fruits ◽  
Microwave Vacuum Drying ◽  
Drying Kinetic

The aim of study was to determine the influence of sonication and freezing on the kinetic of the microwave-vacuum drying, energy consumption and physical properties of whole cranberries as well as evaluate the applicability of sonication instead of freezing in order to change their physical properties and the drying kinetic of whole cranberries. Microwave-vacuum drying of whole cranberries with/without initial treatments took from 12 ± 1 to 14.5 ± 0.5 minutes. All of treatments did not significantly shorten the drying time of cranberries. However, they increased SMER values even by 31%. Despite of cryogenic freezing, all of treatments significantly increased the values of Dew. Sonication combined with drying allowed to obtain dried berries characterized by the lowest cohesiveness (0.19±0.02), springiness (0.62±0.02) and chewiness (3.4±0.8 N), while cryogenic freezing combined with drying allowed to obtain dried fruits characterized by highest springiness (0.75±0.03) and low chewiness (3.3±0.5 N). The highest lightness (32.2±0.7), redness (32.6±0.8), and yellowness (11.1±0.7) were found for fruits subjected to initial convective freezing before drying. The efficiency of sonication in color change was comparable to cryogenic freezing and much lower than convective freezing. All of initial treatments increased such thermal properties of dried cranberries as thermal conductivity and thermal diffusivity.

scholarly journals Processing of Wild Sunflower with Different Moisture Contents into Solid Bio Fuel

2021 ◽  
pp. 1-9
Author(s):  
Fabie T. Dummapi ◽  
Jacqueline I. Liniasan ◽  
Marvin T. Valentin ◽  
Milagros B. Onalan ◽  
Leonardo D. Dumalhin ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Moisture Content ◽  
Physical Properties ◽  
Ignition Time ◽  
Volume Density ◽  
Ash Content ◽  
Burning Time ◽  
Wild Sunflower ◽  
Average Mass ◽  
Moisture Contents

Wild sunflower with moisture contents of 16%, 12% and 8% was densified without the addition of binding agent. The physical properties of the formed briquettes such as mass, dimensions, volume, density and shattering resistance were evaluated. Thermal properties like ignition time, burning time, ash content, and thermal fuel efficiency by means of boiling test were also evaluated. Wild Sunflower stems were gathered and shredded using locally fabricated biomass shredder available at the Research Office of Benguet State University, and were processed into the desired size and moisture contents. Right after the briquetting operation, the physical properties of the briquette were measured and then stored in a zip bag for 24 hours. After the storage, same measurement was conducted. Results show that the influence of moisture contents on the average mass, dimension, shattering resistance, volume and density was statistically insignificant. The wild sunflower with moisture content of 16% had the highest shattering resistance of 88.85%. Furthermore, the influence of moisture content on the thermal properties like ignition time, burning time and ash content are statistically insignificant. Among the moisture contents, the fastest ignition time of 43.75 sec with longest burning time was recorded under 12%. Ash content was also lowest at 12%.

Influence of Palm Oil Fibers Length Variation on Mechanical Properties of Reinforced Crude Bricks

2022 ◽  
Author(s):  
Mazhar Hussain ◽  
Daniel Levacher ◽  
Nathalie Leblanc ◽  
Hafida Zmamou ◽  
Irini Djeran Maigre ◽  
...  
Keyword(s):  
Thermal Conductivity ◽  
Tensile Strength ◽  
Compressive Strength ◽  
Thermal Properties ◽  
Composite Materials ◽  
Physical Properties ◽  
Palm Oil ◽  
Mechanical Characteristics ◽  
Natural Fibers ◽  
Indirect Tensile

Crude bricks are composite materials manufactured with sediments and natural fibers. Natural fibers are waste materials and used in construction materials for reinforcement. Their reuse in manufacturing reinforced crude bricks is eco-friendly and improves mechanical and thermal characteristics of crude bricks. Factors such as type of fibers, percentage of fibers, length of fibers and distribution of fibers inside the bricks have significant effect on mechanical, physical and thermal properties of biobased composite materials. It can be observed by tests such as indirect tensile strength, compressive strength for mechanical characteristics, density, shrinkage, color for physical properties, thermal conductivity and resistivity for thermal properties, and inundation test for durability of crude bricks. In this study, mechanical and physical characteristics of crude bricks reinforced with palm oil fibers are investigated and effect of change in percentage and length of fibers is observed. Crude bricks of size 4*4*16 cm3 are manufactured with dredged sediments from Usumacinta River, Mexico and reinforced with palm oil fibers at laboratory scale. For this purpose, sediments and palm oil fibers characteristics were studied. Length of fibers used is 2cm and 3cm. Bricks manufacturing steps such as sediments fibers mixing, moulding, compaction and drying are elaborated. Dynamic compaction is opted for compaction of crude bricks due to energy control. Indirect tensile strength and compressive strength tests are conducted to identify the mechanical characteristics of crude bricks. Physical properties of bricks are studied through density and shrinkage. Durability of crude bricks is observed with inundation test. Thermal properties are studied with thermal conductivity and resistivity test. Distribution and orientation of fibers and fibers counting are done to observe the homogeneity of fibers inside the crude bricks. Finally, comparison between the mechanical characteristics of crude bricks manufactured with 2cm and 3cm length with control specimen was made.

A Novel Packing Hollow Dodecahedron Model to Study the Mechanical and Thermal Properties of Stocastic Metallic Foams

2021 ◽  
Author(s):  
Rui Dai ◽  
Beomjin Kwon ◽  
Qiong Nian
Keyword(s):  
Thermal Properties ◽  
Physical Properties ◽  
Three Dimensional ◽  
Weight Ratio ◽  
High Strength ◽  
Specific Area ◽  
Deposition Process ◽  
Metallic Foam ◽  
Thermal Testing ◽  
Mechanical And Thermal Properties

Abstract Stochastic foam with hierarchy order pore structure possesses distinguished physical properties such as high strength to weight ratio, super lightweight, and extremely large specific area. These exceptional properties make stochastic foam as a competitive material for versatile applications e.g., heat exchangers, battery electrodes, automotive components, magnetic shielding, catalyst devices and etc. Recently, the more advanced hollow cellular (shellular) architectures with well-developed structure connections are studied and expected to surpass the solid micro/nanolattices. However, in terms of theoretical predicting and studying of the cellular foam architecture, currently no systematic model can be utilized to accurately capture both of its mechanical and thermal properties especially with hollow struts due to complexity induced by its stochastic and highly reticulate nature. Herein, for the first time, a novel packing three-dimensional (3D) hollow dodecahedron (HPD) model is proposed to simulate the cellular architecture. An electrochemical deposition process is utilized to manufacture the metallic foam with hollow struts. Mechanical and thermal testing of the as-manufactured foams are carried out to compare with the HPD model. HPD model is proved to accurately capture both the topology and the physical properties of stochastic foam at the similar relative density. Particularly, the proposed model makes it possible to readily access and track the physical behavior of stochastic foam architecture. Accordingly, this work will also offer inspiration for designing an efficient foam for specific applications.

An In Vitro Study on the Effects of Selected Natural Dietary Fiber from Salad Vegetables for Lowering Intestinal Glucose and Lipid Absorption

2021 ◽  
Vol 12 ◽  
Author(s):  
Pannapa Powthong ◽  
Bajaree Jantrapanukorn ◽  
Pattra Suntornthiticharoen ◽  
Chitradee Luprasong
Keyword(s):  
Physical Properties ◽  
Dietary Fiber ◽  
Lipid Absorption ◽  
Postprandial Blood Glucose ◽  
Dependent Manner ◽  
Total Dietary Fiber ◽  
Water Binding ◽  
Breakdown Rates ◽  
Salad Vegetables

Background: Salad vegetables are good sources of dietary fiber and are becoming increasingly popular among consumers. Therefore, these plants have the potential to be developed as functional foods. Objective: Using an in vitro model, this study investigated the physical properties and intestinal glucose and lipid absorption capacities of dry dietary fiber from vegetables typically consumed in salads (types of lettuce, including red oak, red coral, green oak, butterhead, and cos). Method: Fiber was prepared from each type of lettuce using an enzymatic method and then characterized. Physical properties, including solubility and water-binding, swelling, cation-exchange, and oil-binding capacities, and antihyperglycemic and antihypercholesterolemic effects of fiber were investigated. Results: The hydration capacity of total dietary fiber and insoluble fiber from the majority of sources was significantly different from that of cellulose. Adsorption and diffusion of glucose were directly proportional to incubation time, and the diffusion rate was significantly lower in the treatments containing fiber compared to the cellulose control. Fiber from these vegetables also inhibited amylase and alpha-glucosidase activities. Moreover, fiber from all sources exhibited significantly higher sodium cholate and cholesterol-binding capacity compared to cellulose, and also retarded pancreatic cholesterol esterase activity in a concentration-dependent manner. Conclusion: This study demonstrates that natural dietary fiber from salad vegetables can reduce glucose and lipid absorption and breakdown rates, thus preventing increases in postprandial blood glucose and cholesterol levels, which can be beneficial to human health.

Crystal chemistry and physical properties of the A2M3(H2O)2[B4P6O24(OH)2] (A = Cs, Rb; M = Ni, Cu, (Ni, Fe)) borophosphate family

2019 ◽  
Vol 48 (24) ◽  
pp. 8835-8842
Author(s):  
Larisa Shvanskaya ◽  
Olga Yakubovich ◽  
Lyubov Melchakova ◽  
Anna Ivanova ◽  
Alexander Vasiliev
Keyword(s):  
Crystal Structure ◽  
Thermal Properties ◽  
Physical Properties ◽  
Crystal Chemistry ◽  
3D Framework

A flexible 3D framework in the A2M3(H2O)2[B4P6O24(OH)2] (A = Cs, Rb; M = Ni, Cu, (Ni, Fe)) borophosphates: synthesis, crystal structure, magnetic and thermal properties.

Sign in / Sign up

Export Citation Format

Share Document