Texture design of gluten-free bread by mixing under controlled headspace atmosphere

Gluten-free breads often show a reduced specific bread volume, in comparison to gluten-containing products, caused by non-adapted processing technologies of gluten-free dough. In this investigation, different mixing speeds and durations (600–3000 rpm for 3 min, 5 min or 8 min, respectively) as well as variations in the pressure (prel – 50 to prel + 130 kPa) in the headspace atmosphere during mixing (Stephan mixer) and pressure ratios of overpressure/negative pressure of 8 min mixing (20/80, 50/50, 80/20) were studied to determine their impact on the gas volume fraction of dough and specific volume of breads. A pressure rise of prel 50 kPa, prel 100 kPa or prel 130 kPa increased the gas volume fraction in dough of 60%, 100% or 120%, respectively, and led to a significant higher specific bread volume (7%) and the reduction of crumb hardness (35%) at prel 130 kPa. A linear correlation (R2 = 0.843) between the pressure and specific volume of breads was found. An extended first mixing phase at overpressure resulted in the formation of a very fine pore structure, whereby a short overpressure phase caused the formation of big pores. Thus, the control of the headspace atmosphere during mixing is a suitable parameter to adjust the density of dough and consequently, the pore size distribution for a specific texture design.

Study of the micro/nano-texture design to improve the friction properties of DLC thin films

In this study, a DLC pattern was fabricated through a photolithography process that constitutes a part of the semiconductor process, to investigate the frictional wear characteristics. The photolithography was used to produce negative patterns with a pattern width of 10 [Formula: see text]m or 20 [Formula: see text]m and a pattern depth of 500 nm on the DLC surface. The change in the coefficient of friction of the surface was investigated through a ball-on-disk tribology test on the fabricated micro/nano-sized DLC pattern. The DLC pattern fabricated by the photolithography process showed a superior coefficient of friction to that of the general DLC sample. These results show that the decrease in the surface friction coefficient of the patterned DLC thin film is due to the reduction in the surface contact area owing to the modification of the micro/nano-texture of the surface as well as the low friction characteristics of the DLC.

Food Texture Design by 3D Printing: A Review

An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.

Surfaces and Function

This chapter reviews the origins of surface-system considerations. It highlights the fundamental role a surface plays in preserving the structural integrity of a tribological system and the crucial role of surface texture in maintaining the state of a rubbing material. Here the authors make the case for custom engineering of texture. It is shown that the idea of engineering textural features, while being fundamental, is not easy to implement. They discuss the complexity of the factors involved and how they render the customization process industrially demanding. The main emphasis is on one fundamental factor, namely, the absence of a texture design paradigm that caters to the multi-functionality requirement for futuristic surfaces.

Numerical analysis and optimization of rectangular texture for gas foil thrust bearing

Accurate surface texture design is of great significance to improve the performances of gas bearings. In this article, the finite difference method and Newton’s method were combined to obtain the oil film pressure distribution, and the effect of rectangular groove on the lubrication performance was analyzed by changing representative texture parameters. The results show that the performances were more affected by the rectangular texture size compared with the distribution and the bottom shape of texture. The increasing of the surface texture number can only enhance the stability of the bearing. The bearing can provide 30% more bearing capacity by choosing larger size, radial arrangement and plane bottom. These results and analysis can provide technical reference for the bearing texture design.