Analysis Of Textural Properties Research Articles

Morpho‐sedimentary characteristics of proximal gravel braided river deposits in a Froude‐scaled physical model

AbstractA Froude‐scaled physical model of a proximal gravel‐bed braided river was used to connect the river morphological characteristics, and sedimentary processes and forms, to deposit geometry. High resolution continuous three‐dimensional topographic data were acquired from sequential photogrammetric digital elevation models paired with grain‐size surface maps derived from image analysis of textural properties of the surface. From these data, the full three‐dimensional development of the braided river deposit and grain‐size sorting patterns was compiled over an experimental time period of 41 h during which the model river reworked a large portion of the braided channel. The minimum surface of the deposit is developed progressively over time by erosion, migration and avulsion of channels, and by local scour at channel confluences. The maximum surface of the deposit is formed by amalgamation of braid bar surfaces and has less overall relief than the minimum surface. Confluence scour constitutes about 5% of the area of the minimum surface. Migration of individual confluences is limited to distances of the order of the width and length of the confluence, so that confluences do not form laterally extensive deposits and basal surfaces. Maximum and minimum surfaces have very similar grain‐size distributions, and there is no extensive basal coarse layer. Deposit maximum thickness is strongly associated with large channel confluences which occur as deeper areas along the main channel belt and make up a large proportion of the thickest portions of the deposit.

Effects of Xanthan Gum and Guar Gum on the Quality Characteristics of Gluten-free Bread using Teff (Eragrostis tef) Flour

This study investigated quality characteristics and sensory properties of gluten-free bread using teff flour and various gums. The five samples used in this study were control (wheat flour), T (teff flour), TG (teff flour, guar gum), TX (teff flour, xanthan gum), and TGX (teff flour, guar gum, xanthan gum). Baking loss, moisture content, pH, salinity, brix, dough expansion, color value, texture property, and sensory property were measured for each sample. As a result, pH was the highest in TX at 6.11 and the lowest in the control at 5.77. Salinity was the highest in the control at 0.80% and lowest in TG at 0.04%. Brix was the lowest in TX at 1.10 °Bx. While moisture content was the highest in the control at 43.58%, gluten-free breads using teff flour had no significant difference (p<0.05). Baking loss rate of bread was no significant difference among samples (p<0.05). Dough expansion rate by fermentation was the highest in the control at 108.89% and the lowest in T at 17.84%. L-value of crust had no significant difference (p<0.05). For L-value of crumb, the control was the highest at 64.34 and T was the lowest at 33.84. In texture properties analysis, hardness was the highest in TGX at 16.00 N and the lowest in the control at 2.87 N. There was no significant difference in springiness (p<0.05). Chewiness was the highest in TX and TGX. The result of sensory properties was that while there were no significant differences in color, salty taste, flavor, and overall acceptability, there was a significant difference in softness and sweetness (p<0.05). These results showed that use of teff flour and gums rather than using only teff flour for bread manufacturing can improve quality characteristics in dough expansion and texture properties. It is considered that xanthan gum or guar gum are appropriate on bread using teff for quality characteristics.

MRI-aided texture analyses of compressed meat products

Viscoelastic properties of food products can already be assessed by conventional (non-imaging) methods, such as compression-recovery creep (CRC), texture property analysis (TPA) and stress-relaxation (SR) methods. In the study, an alternative to these methods based on MRI of samples in a compression cell is proposed. Different commercial meat products were subjected to two different compression protocols. The first (protocol P1) was designed to mimic a CRC experiment and the second (protocol P2) was based on application of three different constant pressures (0, 160, 400 kPa). The samples were imaged either by consecutive 1D MR intensity profiles (protocol P1) or by 3D T2 mapping (protocol P2). Compression-induced samples changes were characterized by creep compliance obtained from the 1D profiles, while the T2 maps were analyzed by using first- and second-order statistical texture feature analyses. The approach enabled spatially-resolved assessment of viscoelastic properties and compression-induced structural changes of the examined samples.

Study on textured protein from pine nut dregs by high moisture extrusion technology

By using defatted pine nuts, soybean protein isolate, wheat gluten as the main raw material, compound textured protein was produced. Response surface methodology ( RSM) was applied to optimize the produce conditions, the effects of material moisture ( A) , barrel temperature ( B) , screw speed ( C) on sensory evaluation ( Y) were studied. In addition, compound textured protein was used as the raw material to prepare compound meat analogue.The effects of beef perfume, salt, cumin and soybean sauce on the flavor and texture parameters of compound meat analogue were investigated. Results showed that the optimum parameters were as follows: material moisture was 61%, barrel temperature was 152 ℃, screw speed was 248 r/min.Moreover, the optimal flavor formula of compound meat analogue was 1.5 g/100 g beef perfume, 1.5 g/100 g salt, 0.8 g/100 g cumin and 1.0 g/100 g soybean sauce. Texture property analysis showed that texture parameters of compound meat analogue were 50.04 kg of hardness, 0.995 of springiness, 0.902 of cohesion, 45118.383 of gumminess, 44.89 kg of chewiness and 0.581 of resilience, the inner texture of flavor meat analogue is basically consistent with beef.

Face Liveness Detection Using Dynamic Local Ternary Pattern (DLTP)

Face spoofing is considered to be one of the prominent threats to face recognition systems. However, in order to improve the security measures of such biometric systems against deliberate spoof attacks, liveness detection has received significant recent attention from researchers. For this purpose, analysis of facial skin texture properties becomes more popular because of its limited resource requirement and lower processing cost. The traditional method of skin analysis for liveness detection was to use Local Binary Pattern (LBP) and its variants. LBP descriptors are effective, but they may exhibit certain limitations in near uniform patterns. Thus, in this paper, we demonstrate the effectiveness of Local Ternary Pattern (LTP) as an alternative to LBP. In addition, we adopted Dynamic Local Ternary Pattern (DLTP), which eliminates the manual threshold setting in LTP by using Weber’s law. The proposed method was tested rigorously on four facial spoof databases: three are public domain databases and the other is the Universiti Putra Malaysia (UPM) face spoof database, which was compiled through this study. The results obtained from the proposed DLTP texture descriptor attained optimum accuracy and clearly outperformed the reported LBP and LTP texture descriptors.

Synthesis and characterization of nanostructured iron compounds prepared from the decomposition of iron pentacarbonyl dispersed into carbon materials with varying porosities

This work describes the production and characterization of carbon-iron nanocomposites obtained from the decomposition of iron pentacarbonyl (Fe(CO)5) mixed with different carbon materials: a high surface area activated carbon (AC), powdered graphite (G), milled graphite (MG), and carbon black (CB). The nanocomposites were prepared either under argon or in ambient atmosphere, with a fixed ratio of Fe(CO)5 (4.0 mL) to carbon precursor (2.0 g). The images of scanning electron microscopy and the analysis of textural properties indicated the presence of nanostructured Fe compounds homogeneously dispersed into the different classes of pores of the carbon matrices. The elemental Fe content was always larger for samples prepared in ambient atmosphere, reaching values in the range of 20–32 wt%. On the other hand, samples prepared under argon showed reduced Fe content, with values in the range 5–10 wt% for samples prepared from precursors with low surface area (G, MG, and CB) and a much higher value (~19 wt%) for samples prepared from the precursor of high surface area (AC). Mossbauer spectroscopy and X-ray diffractometry showed that the nanoparticles were mostly composed of iron oxides in the case of the samples prepared in oxygen-rich ambient atmosphere and also for the AC-derived nanocomposite prepared under argon, which is consistent with the large oxygen content of this precursor. For the other precursors, with reduced or no oxygen content, metallic iron and iron carbides were found to be the dominant phases in samples prepared under oxygen-free atmosphere. The samples prepared in ambient atmosphere and the AC-derived sample prepared under argon exhibited superparamagnetic behavior at room temperature, as revealed by temperature-dependent magnetization curves and Mossbauer spectroscopy.

Designing a novel Ni–Al2O3–SiC catalyst with a stereo structure for the combined methane conversion process to effectively produce syngas

In this paper, a novel Ni–Al2O3–SiC catalyst with a stereo structure was prepared through an evaporation-induced self-assembly (EISA) method. This Ni–Al2O3–SiC catalyst consisted of a monolithic SiC foam support and a mesoporous Al2O3 layer with embedded Ni nanoparticles (Ni–Al2O3) coated on the SiC support. It was characterized by X-ray diffraction (XRD), N2 physisorption (BET), scanning electron microscope (SEM), H2 temperature-programmed reduction (H2-TPR), CO2 temperature-programmed desorption (CO2-TPD), thermogravimetry (TG), etc. The catalyst texture properties analysis by SEM and BET showed that the Ni–Al2O3 mesoporous layer was coated uniformly on the SiC support surface and increased the specific surface area of the pristine SiC foam obviously. A combined reaction of dry reforming of methane (DRM) with CO2 and partial oxidation of methane (POM) with O2, for syngas (CO+H2) production, was developed to test the catalytic performance of this Ni–Al2O3–SiC catalyst. In this combined reaction of DRM–POM, the monolithic Ni–Al2O3–SiC catalyst, due to its stereo structure and highly dispersed Ni species, showed better catalytic activity and longer life time, better than the reference catalyst prepared by general impregnation method. In addition, H2/CO molar ratio in the produced syngas was more tunable than other conventional methane reforming methods. By simply adjusting the proportion of O2 in the feed gas, we could facilely realize the syngas synthesis with desired composition.

The influence of propolis on rheological properties of lipstick.

The aim of this work was to study the effect of propolis on the rheological and textural properties of lipsticks. The studied lipsticks were based on raw materials and contained no synthetic compounds, preservatives, fragrances or dyes. The rheological and textural properties of the prepared lipsticks, both with and without propolis, were studied as a function of temperature and storage period. Measurements were taken using an RS6000 rheometer (Haake, Germany) with a cone-plate sensor. The cone parameters were as follows: diameter 35mm and angle 2°. Textural tests were performed using the same cone-plate geometry. The research results of rheological and textural properties of lipsticks, with and without the addition of propolis, indicate the possibility of application of propolis as a beneficial additive to such type of cosmetics. The presence of propolis does not significantly alter the viscoelastic properties of the lipsticks. The courses of flow curves indicate shear thinning, which is very advantageous from an application point of view. From the rheological point of view, the properties of lipsticks tested in low deformation conditions show some structural changes, most likely due to consolidation of the structure. The analysis of textural properties indicates that lipsticks with added propolis are more brittle and prone to crushing. However, the temperature increase (30°C) does not cause significant changes to the textural characteristics of these lipsticks.

Microstructure, Texture, and Mechanical Property Analysis of Gas Metal Arc Welded AISI 304 Austenitic Stainless Steel

The present study elaborately explains the effect of welding parameters on the microstructure, texture, and mechanical properties of gas metal arc welded AISI 304 austenitic stainless steel sheet (as received) of 4 mm thickness. The welded joints were prepared by varying welding speed (WS) and current simultaneously at a fixed heat input level using a 1.2-mm-diameter austenitic filler metal (AISI 316L). The overall purpose of this study is to investigate the effect of the variation of welding conditions on: (i) Microstructural constituents using optical microscope and transmission electron microscope; (ii) Micro-texture evolution, misorientation distributions, and grain boundaries at welded regions by measuring the orientation data from electron back scattered diffraction; and (iii) Mechanical properties such as hardness and tensile strength, and their correlation with the microstructure and texture. It has been observed that the higher WS along with the higher welding current (weld metal W1) can enhance weld metal mechanical properties through alternation in microstructure and texture of the weld metal. Higher δ-ferrite formation and high-angle boundaries along with the 〈101〉 + 〈001〉 grain growth direction of the weld metal W1 were responsible for dislocation pile-ups, SFs, deformation twinning, and the induced martensite with consequent strain hardening during tensile deformation. Also, fusion boundary being the weakest link in the welded structure, failure took place mainly at this region.

Water retention of the loess-derived Luvisols with lamellic illuvial horizon in the Trzebnica Hills (SW Poland)

Abstract The aim of work was to characterize the water retention in the silt-textured Luvisols with lamellic illuvial horizon (argic) that occur in the loess covered northern part of the Silesian Lowland. Soil pits were localized on the Trzebnica Hills near the villages: Machnice (profile 1), Skarszyn (profile 2) and Zaprężyn (profile 3 and 4). Profiles Machnice 1 and Skarszyn 2 were situated in the upper parts of the hills covered with beech stands with an admixture of oak, linden and maple. Profiles Zaprężyn 3 and 4 were situated in the central and lower parts of the arable slope. During the field work conducted in April 2011, 29 soil samples were collected for texture, bulk density and water properties analysis. The soils under study were characterized by texture of silt loam with lower clay content in humus horizons (.loamy silt. according to Polish classification), and higher clay content (.clayey silt.) in the illuvial and subsoil horizons. The texture of all examined profiles was dominated by the „loess“ fractions. Variable abundance of the massive lamellae causes variations in water properties of the illuvial (sub-)horizons. It was found that lamellic illuvial horizons in the loess-derived Luvisols have higher field water capacity than the homogenous illuvial horizons, apart of the clay content. There was no apparent effect of the horizon kind (homogeneous versus lamellic) on the soil bulk density. These properties mainly depended on the total clay content in a particular horizon (sub-horizon).

말토올리고당과 변성 전분 혼합 사용 떡의 품질 특성

The quality characteristics of Korean rice cakes (Karedduk) with a mixture of maltooligosaccharide and OSA (octenyl succinic acid starch) added, after 2 and 24 hr of storage at <TEX>$5^{\circ}C$</TEX>, was analyzed. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of maltooligosaccharide (x) and OSA (y). Maltooligosaccharide was added at 0, 3, 6, 9, and 12% levels, and OSA added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness and cohesiveness (p<0.01), chewiness, gumminess and hardness (p<0.001) were significantly different after 24 hr of storage at <TEX>$5^{\circ}C$</TEX>. The effect of retarding retrogradation of Korean rice cakes with added mixtures of maltooligosaccharide and OSA showed an increasing trend as the amount of maltooligosaccharide increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% maltooligosaccharide and 0.6% OSA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

Effect of the Addition of Stearic Acid on Starch Properties

The effect of the addition of stearic acid on properties of wheat, mung bean and potato starches were studied. Soluble amylose content in three kinds of starches was significantly reduced. Both λmax values and the 630/520 nm ratio were decreased. Stearic acid added starches showed a significantly higher pasting temperature, breakdown and setback compared to the native starches as measured by RVA. Texture properties analysis showed that hardness of wheat and mung bean starches significantly decreased, while that of potato starch significantly increased after the addition of stearic acid. Diffraction peaks of wheat, mung bean and potato starches appeared at 22° which indicated that complex formation by X-ray diffraction

A Geostatistical Approach to Estimate Soil Moisture as a Function of Geophysical Data and Soil Attributes

Successful implementation of site-specific irrigation requires an understanding of within-field-variability of soil parameters. These parameters can be estimated by direct sampling or by indirect surveying using geophysical data. The geophysical outputs are quite sensitive to soil water content; therefore, they can be used as covariates in soil water content (SWC) estimation.The objectives of this study were to use geophysical and soil data as auxiliary variables in the estimation of soil water content through geostatistical techniques.The surveys were carried out in a test site at the agricultural experimental farm located in south-eastern Italy in dry and wet soil conditions. The plot was surveyed with an EMI sensor and two different mono-static GPR systems, one with central frequencies of 600/1600MHz and the other with a central frequency of 250MHz. Forty-eight soil cores were collected for laboratory analysis of textural properties. One hundred and sixteen soil samples up to 0.30m-depth were collected to measure the SWC with gravimetric method. Kriging with external drift (KED), a non-stationary geostatistical technique, was used to estimate SWC with EMI, GPR and soil data as covariates. Cross-validation test was used to assess the goodness of the estimates and compare KED with ordinary kriging.The results showed that the approach using the auxiliary variables can be preferred to univariate kriging in terms of correlation between true and estimated values and capability of interpretation of spatial variability. Kriging with external drift proved to be a valid tool in sensor data fusion and could be effectively applied in Precision Irrigation.

프락토올리고당과 유화제 혼합사용 가래떡의 텍스처와 관능적 묘사 특성

본 연구는 중심합성계획법에 따라 쌀가루 기준으로 프락토올리고당(95%)은 0, 3, 6, 9 또는 12% 농도로 첨가하고, 유화제 SSL-90은 0, 0.3, 0.6, 0.9 또는 1.2% 농도로 혼합사용하여 제조한 가래떡을 5oC 저장 2시간과 24시간 후 텍스처 변화를 Texture Analyzer에 의해 측정하였고, 5oC 저장 2시간과 24시간 후 관능적 묘사특성 효과를 분석하였다. 떡의 텍스처 변화에서 제조 2시간과 24시간 후 실험군간 차이가 있었던 특성은 씹힘성, 검성 및 경도였으며, 탄성과 응집성 특성에서는 각 실험군 간의 차이가 없었다. 관능적 묘사특성 효과분석에서는 유화제 SSL-90의 함량이 높을수록 경도가 낮은 반면 프락토올리고당(95%)의 함량이 높을수록 단맛이 증가하는 경향을 보여주었다. 그리고 떡의 텍스처 변화와 관능적 특성 간의 상관관계를 분석한 결과 기계적 텍스처 변화 중에서 씹힘성, 검성, 부착성 및 경도 등은 관능적 특성 부착성, 경도 및 응집성과 높은 상관관계를 나타내었다. 따라서 프락토올리고당(95%)과 유화제 SSL-90의 혼합사용의 경우 프락토올리고당(95%) 9%와 유화제 SSL-90 0.9% 농도 수준으로 혼합 첨가하면 기계적 텍스처 변화와 관능적 특성의 변화를 보여주어 저장 중 떡의 노화 억제에 효과가 있는 것으로 나타났다.

CoMo/Al2O3 catalysts prepared on the basis of Co2Mo10-heteropolyacid and cobalt citrate: Effect of Co/Mo ratio

The effect of Co/Mo ratio in the CoMo/Al2O3 hydrotreating catalysts prepared by simultaneous using of the decamolybdodicobaltate heteropolyacid (Со2Мо10HPA) and cobalt citrate was investigated. Synthesized catalysts were characterized by Raman spectroscopy, N2 adsorption, XRD, XPS, HRTEM techniques and were examined in the model reaction of 4,6-dimethyldibenzothiophene (4,6-DMDBT) HDS, in hydrotreating of straight-run gas oil (SRGO) and mixture of 80vol.% SRGO with 20vol.% light coker gas oil (LCGO). It was established that Co/Mo ratio in the catalysts significantly influences on the structure of CoMoS phase of type II and catalytic activity. Catalysts with λ=Co/(Co+Mo)=0.35 had maximal activities in 4,6-DMDBT HDS and diesel HDT and showed the best stability. Increase of the Co/Mo ratio led to simultaneous growing of both average length and stacking number of CoMoS multilayer active phase of the catalysts. Average length increased from 3.0 to 4.0nm, average staking number increased from 1.4 to 1.6. It was found out that catalysts activity decreased within Co/Mo ratio λ from 0.35 to 0.45. Analysis of textural properties of the catalysts, active phase morphology, phase composition and catalytic activities allowed us to suppose that with increase of Co/Mo ratio blocking the mesopores by sulfides of the active components and by coke species with formation of new micropores would take place. The activity of the best prepared CoMo/Al2O3 catalyst was competitive with the activity of the well-known commercial catalysts for ultra-low sulfur diesel in hydrotreating of SRGO or mixture of SRGO with LCGO.

Effects of Wheat Fiber, Oat Fiber, and Inulin on Sensory and Physico-chemical Properties of Chinese-style Sausages

This study introduces the addition of wheat fiber, oat fiber, and inulin to Chinese-style sausages, in amounts of 3.5% and 7%, respectively. Researchers used analysis of general composition and texture properties, and sensory evaluation to assess the influence of these three types of dietary fiber on the quality and palatability of Chinese-style sausages. Results showed that the type and amount of dietary fiber introduced did not significantly influence the general composition, color, and total plate count of sausages. However, the addition of wheat fiber and oat fiber significantly hardened the texture of Chinese-style sausages (p0.05). Results of product assessment showed that, aside from sausages with 7% wheat fiber scoring less than 6 points (on a 9-point scale) in terms of overall acceptability, the other groups of Chinese-style sausages scored over 6 points. Judges preferred the sausage groups with 3.5% added oat and wheat fiber. This study demonstrates that adding fiber to Chinese-style sausages to increase the amount of dietary fiber is feasible.

From Nano to Bulk: Computer- and Synchrotron-Aided Investigation of the Structure-Properties Relationship

A brief review of structure-properties relationships, at different scales, is given. Structure analysis puts emphasis on the use of synchrotron radiation. X-ray absorption fine structure (XAFS) and scattering-diffraction complement each other to provide local and average crystal structure, as well as nano- to mesoscopic aggregate structures. Software development is presented and case studies are divulged. Properties characterization at atomic scale is performed by first principles methods. Space-time crystal symmetry analysis leads to pertinent selection rules for electromagnetic properties. Electric polarization is calculated via the Berry-phase model. Crystallographic texture plays a significant role on materials properties. Programs ANAELU and SAMZ for texture-properties analysis are presented.

쥐눈이콩을 첨가한 두부제조에 따른 두부, 비지 및 순물의 항산화성

Soybean curds were prepared by adding different levels (20, 40, and 60%) of small black soybean, and the quality characteristics of the soybean curds were investigated. The yield of soybean curd increased slightly with the increment of the levels of small black soybean, whereas L value (lightness) and b value (yellowness) decreased. Analysis of textural properties demonstrated that the addition of small black soybean lowered the hardness and chewiness of soybean curd, while it slightly increased the cohesiveness and adhesiveness. Antioxidant activities of soybean curd, soybean curd residue, and soybean curd whey were estimated by determining electron donating ability (EDA) to DPPH radical and superoxide dismutase (SOD)-like activity. These activities in all of the samples increased with the addition of small black soybean, especially in soybean curd residue and soybean curd whey; also, soybean curd whey containing small black soybean showed the highest activities.

Effect of carrot ( Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb

The effects of concentrated carrot protein (CCP) containing 15.4% (w/w) carrot ( Daucus carota) antifreeze protein on texture properties of frozen dough and volatile compounds of crumb were studied. The sensory quality and texture profile analysis results of bread with CCP supplementation were similar to those of the control. Meanwhile, CCP supplementation brought some beneficial effects in holding the loaf volume. Results of texture property analysis showed that the hardness of dough with CCP supplementation was softer and steadier than that of the control during frozen storage, mainly due to the lower freezable water content. Furthermore, solid phase micro-extraction (SPME)–GC–MS analysis showed CCP supplementation did not give negative influence on volatile compounds of crumb and brought a pleasant aroma felt like Michelia alba DC by trans-caryophyllene simultaneously. In conclusion, CCP could be used as a beneficial additive to frozen dough.

FOTOINTERPRETAÇÃO GEOLÓGICA DE IMAGENS MULTIFONTES E SUA APLICAÇÃO NO GREENSTONE BELT RIO DAS VELHAS, QUADRILÁTERO FERRÍFERO, MG

This paper presents the results based on state of art of geologic interpretation techniques applied to airbomegeophysical data, remotes ensing and digital elevation model (DEM) from the Rio das Velhas Project, Quadrilatero Ferrifero and their data integration products. The best products resulting from the digital image processing of multisource data are: chromostereoscopy and IRS Fusion of airborne geophysical images with the first principal component of ETM+/Landsat7 or radar image; or ETM+/Landsat7 panchromatic bandor shaded digital elevation model as intensity channel. The geologic interpretation of this integrated images allows the individualization of 57 lithogeophysical units that presents different characteristics according to the analysis of the stream drainage patterns, characterization of landforms, analysis of textural properties of depth estimates of magnetic sources by Euler deconvolution-3D, airbone geophysical channels intensity and radar texture elements of relief and magnetic relief texture. These products allow the delineation of linear relief features and linear magnetic relief features named as directional, indifferent lineaments, magnetic relief lineament and structures associated with the Sao Vicente shearzone.