Evaluation of Reclaimed Asphalt Mixtures Modified by Nanoclay Powder on Moisture Damage

Recycling asphalt is a significant stage in pavement industry, yet it can be unfavorable to the durability of the recycled mix due to the loss of binder charachteristics, thus the mixture will be weaker to the external factors like moisture. This study aims to evaluate the influence of nanoclay montmorillonite k10 powder (MMT) on Marshall’s characteristics and moisture resistance in Reclaimed Asphalt Pavement (RAP) mixtures. Three percentages of rejuvenated RAP were used, 30%, 40%, and 50% of the total mixture, these percentages were modified with 0%, 1%, 3%, and 5% nanoclay (MMT) of the neat binder’s weight. Asphalt Cement AC(85-100) was used to rejuvenate the RAP. The Marshall test was conducted on modified RAP to detect the effect on the Marshall stability and flow and air void, indirect tensile strength tests (ITS) were also conducted before and after nanoclay powder addition to compare and assess the resistance of moisture to rejuvenated RAP mixtures. The results of the laboratory tests have shown that the use of 5% nanoclay in the regenerated RAP mixes offers superior performance than without it, where it enhanced stability by 15%, reduced flow by 14.3%, and increased moisture damage resistance by 3.66% all for 50% RAP mixtures.

Development of Functional Candy with Banana, Ginger and Skim Milk Powder as a Source of Phenolics and Antioxidants

The present pandemic situation has increased the demand for plant-based functional foods that enhancing the immunity of all aged groups against COVID-19. This factor has led to innovation in confectionery market because healthy and good quality confectionery products are lacking. In this study, an attempt has been made to develop functional candy from various combinations of banana, ginger, skim milk powder, and honey at 2-10% and evaluated its sensory, nutraceutical, functional properties and microbial stability for 60 days. Among various combinations of banana and ginger pulp, candy prepared from 96:6 w/w (banana: ginger) ratio was found better than other combinations in respect to organoleptic and nutritional quality. Ginger and skim milk powder addition increased the contents of protein (4.54%), ash (2.82%), phenolic (8.59 mgGAE/g), flavonoid (2.43 mQ/g), and antioxidant activity (36.15% DPPH activity) of functional candy. Microbial studies of functional candy revealed it could be stored up to 60 days without microbial contamination and acceptable by the consumer. The cost of functional candy was Rs.1.53 per candy, which was less than market candy. This study showed that candy manufactured from banana, ginger, skim milk powder, and honey was nutritionally and economical improved with acceptable sensory properties. Developed functional candy increases the market's revenue and enables confectionary market to develop a new candy type.

The effect of tomato pomace powder addition on the biscuit content of bioactive compounds and antioxidant activity during storage: دراسة تأثير إضافة مسحوق تفل البندورة في محتوى البسكويت من المركبات الفعالة حيوياً ونشاطها المضاد للأكسدة خلال التخزين

This research was carried out at the laboratories of the Department of Food Sciences, Faculty of Agriculture, Damascus University, during 2019, where fresh tomato pomace was dried using hot air at a temperature of 40 °C for 24 hours to a moisture content of (14.15%), and then it was ground, and its content of phenols, flavonoids and antioxidant activity were studied. The content of tomato pomace powder of phenols was (248.04 mg gallic/100 g) and of flavonoids (35.94 mg quercetin/100 g) on dry matter basis, and the antioxidant activity was (54.01%). The effect of partial replacement of wheat flour with tomato pomace powder in three ratios (5%, 10% and 15%) on the biscuit contents of phenols, flavonoids and antioxidant activity was studied, along with the effect of storage for 6 months on the content of these compounds. It was observed that the addition of tomato pomace powder resulted in a significant increase (P ≥ 0.05) in the biscuit contents of phenols, flavonoids and the antioxidant activity by increasing the level of addition, The both of biscuits samples (5%) and (10%) showed best sensory acceptance compared to the other samples. Furthermore, the storage process for 6 months exhibited a significant decrease in phenols content and the antioxidant activity, while flavonoids content was not affected.

A Review on Reinforcement Methods for Polymeric Materials Processed Using Fused Filament Fabrication (FFF)

Over the last few years, fused filament fabrication (FFF) has become one of the most promising and widely used techniques for the rapid prototyping process. A number of studies have also shown the possibility of FFF being used for the fabrication of functional products, such as biomedical implants and automotive components. However, the poor mechanical properties possessed by FFF-processed products are considered one of the major shortcomings of this technique. Over the last decade, many researchers have attempted to improve the mechanical properties of FFF-processed products using several strategies—for instance, by applying the short fiber reinforcement (SFR), continuous fiber reinforcement (CFR), powder addition reinforcement (PAR), vibration-assisted FFF (VA-FFF) methods, as well as annealing. In this paper, the details of all these reinforcement techniques are reviewed. The abilities of each method in improving tensile, flexural, and compressive strength are discussed.