Some Thermomagnetic and Mechanical Properties of Amorphous Fe75Zr4Ti3Cu1B17 Ribbons

The microstructure, revealed by X-ray diffraction and transmission Mössbauer spectroscopy, magnetization versus temperature, external magnetizing field induction and mechanical hardness of the as-quenched Fe75Zr4Ti3Cu1B17 amorphous alloy with two refractory metals (Zr, Ti) have been measured. The X-ray diffraction is consistent with the Mössbauer spectra and is characteristic of a single-phase amorphous ferromagnet. The Curie point of the alloy is about 455 K, and the peak value of the isothermal magnetic entropy change, derived from the magnetization versus external magnetizing field induction curves, equals 1.7 J·kg−1·K−1. The refrigerant capacity of this alloy exhibits the linear dependence on the maximum magnetizing induction (Bm) and reaches a value of 110 J·kg−1 at Bm = 2 T. The average value of the instrumental hardness (HVIT) is about 14.5 GPa and is superior to other crystalline Fe-based metallic materials measured under the same conditions. HVIT does not change drastically, and the only statistically acceptable changes are visibly proving the single-phase character of the material.

Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough

This study investigated the effect of wheat bran (WB) supplementation on the physical and sensory properties of a South African cereal fried dough (magwinya). The physical properties, instrumental texture, and sensory profile were determined for magwinya (100:0, control) and for wheat flour to wheat-bran ratios of 95:5 (MWB5), 90:10 (MWB10), 85:15 (MWB15), and 80:20 (MWB20). An increase in the proportion of WB in the fried dough showed no significant difference on the specific volume (1.47–1.54) of samples. The chroma value (30.19–22.29), lightness (35.92–28.98), and hue angle (55.03–47.77) decreased, while ∆E increased distinctly with the addition of WB. Magwinya supplemented with WB was less cohesive and easy to chew. Significant correlations were found between instrumental hardness and sensory springiness (r = −0.63; p < 0.05), as well as between instrumental cohesiveness and chewiness (r = −0.71; p < 0.01). Two principal components were identified, which accounted for 85.1% of the variance in the instrumental data. A substitution level of 5 and 10% WB was similar to the sensory properties of the control in taste, texture, and overall acceptability and can replace part of the wheat flour in the cereal fried dough production.

Roasting soybeans in a microwave for manufacturing chocolate dragées

ABSTRACT: This study aimed to evaluate the effect of different microwave-roasting timeson different sizes of soybean grains with black tegument to achieve the best crunchiness, flavor, and hardness. Black soybean dragées- containing a soybean core coated with layers of chocolate (dragée) - were manufactured, and their nutritional value, microbiological risk, acceptability, and consumer-purchase intentions were verified. Flavor and crunchiness of the roasted black soybeans wereonly affected by the roasting time in the microwave, whereas the hardness was only affected by grain size. The best core of the dragéewas obtainedusing grains ofsieve size 15 (large grains) roastedin the microwave for 11 min; this core presented higher frequencies for extremely crunchy notes (56%), toasted flavor (61%), and an instrumental hardness close to that of the existing commercial product (33.17 N). The manufactured dragées did not present resistant starch, anthocyanins, and microbiological risk, and they were sensorially accepted by the tasters (mean scores of 7.77 for texture and 8.36 for appearance on a scale of 1 to 9). Thus, roasted black soybean dragéeshave a high marketing potential from technological, nutritional, and sensorial points of view.

Effect of the use of andean purple maize on technological properties of breakfast cereal

Andean purple maize (PM) contains fibers and natural pigments, which could improve the quality of extruded products. In this project, we evaluated the technological properties of a breakfast cereal formulated with substitution of commercial yellow corn by PM whole-flour in 25% (PM25), 50% (PM50), 75% (PM75) and 100%(PM100). The results show that as the concentration of PM increases in breakfast cereal, it presents a greater intensity of the purple color and water absorption index, at the same time that decrease its instrumental hardness and expansion index.

The Use of Instrumental Hardness Measurements in Determining Stresses in the Elastic Elements of a Manipulator for Servicing Water and Sewage Networks

The paper presents the design of a manipulator for servicing the elements of water and sewage infrastructure, in particular for installation and dismantling of pressure transducers without the need for earthmoving. To build this device the resilient elements, cold shaped, responsible for centering the manipulator in the technical tube were used. In their construction a method was applied of estimating the value of residual stresses in the cold shaped material, based on measurements of instrumental hardness. The experimental verification of numerical simulation of instrumental hardness measurements of flat springs made of 1.1274 steel is described.