Binder Ingredients Research Articles

IMPROVEMENTS TO MODELING OF HOT FRAGMENT CONDUCTIVE IGNITION OF NITRAMINE-BASED PROPELLANTS

Hot fragments generated during the impact of shaped charge jets may penetrate the cartridge casing and induce propellant ignition. To simulate hot fragment conductive ignition, a comprehensive model has been formulated and validated by conducting detailed experiments. The model has been based on an assumed decomposition behavior of the various binder ingredients contained in the nitramine-composite propellant. The objective of this work is to describe the effects of incorporating an improved knowledge about the thermal decomposition behavior of these binder ingredients into the existing model. Rapid thermolysis experiments have revealed that essentially no decomposition occurs of the major ingredients CAB and ATEC over the range of temperatures from 450 to 600 K. The use of these findings has enabled an improved predictive capability of the propellant's rate of gasification, as well as the of the location of the Go/No-Go ignition boundary for both partially and fully confined enclosures. It should also be noted that the use of different reactions among CH2O and NO2 for describing the ignition event has shown only a limited impact on the location of Go/No-Go ignition boundary.

Rice bran proteins: properties and food uses.

Rice bran, a good source of protein and fat, is at present underutilized as a food material. The potential of producing rice bran at the global level is 27.3 million t. The presence of enzyme lipase in rice bran causes rapid deterioration of oil to free fatty acids and glycerol. Various stabilization techniques involving heat treatment, low-temperature storage, chemical treatment, control of relative humidity during storage, and simultaneous milling and extraction were evolved to inactivate lipase. Multiple forms of rice bran lipase have been identified. Fractional classification of proteins reveals a high percentage of albumins and globulins. Proteins can be extracted from full-fat or defatted rice bran by alkaline extraction and acid or heat precipitation. Extraction procedures influence the protein content of concentrates, which ranged from 19.4 to 76.1% in concentrates from full-fat rice bran and 17.5 to 85.0% in concentrates from defatted rice bran. The PER of rice bran ranges from 1.59 to 2.04 and that of protein concentrates from 1.99 to 2.19. Available lysine contents of protein concentrates ranged from 54 to 58.8%. The essential amino acid profiles of protein concentrates indicate that threonine and isoleucine are limiting amino acids. Various functional properties of rice bran protein concentrates have also been investigated that are known to be influenced by drying technique and stabilization treatment of rice bran. Rice bran has been used in food as full-fat rice bran, defatted rice bran, and in the form of rice bran oil and protein concentrates. Full-fat and defatted rice bran have been used in bakery products, breakfast cereals, wafers, as a protein supplement, binder ingredients for meats and sausages, and as a beverage base. Incorporation of protein concentrates have been studied in bread, beverages, confections, and weaning foods.

Effect of Binder Composition on Rheology of Iron Powder Injection Moulding Feedstocks: Experimental Design

Abstract A statistical analysis based on the McLean-Anderson design method was conducted to study the influence of each binder component on the flow properties of iron feed stocks for powder injection moulding. The formulations were composed of carbonyl iron powder (FE), polyethylene resin (PE), polyethylene wax (PEW), and stearic acid (SA). The viscosities of 15 different formulations were measured using a capillary viscometer. Fluidity and pseudoplasticity were evaluated and the effect of each component on these properties was analysed. The studied composition ranges of FE, PE, PEW, and SA were 90—92, 3—4·5, 2—4, and 0—1·5 wt—% respectively. It was found that lower iron powder content or higher binder content improved the fluidity of the feedstock. The relative effectiveness of binder ingredients in increasing fluidity is SA>PEW>PE and in enhancing pseudoplasticity PE > PEW > SA. Feedstocks with binder phases containing about 50 wt-%PE have the greatest fluidity with flow index n in the range 0·6—0·8. P...

Chlorinated, hydroxylated low molecular weight guayule rubber as a convertible binder in thermoset coatings

Chlorinated, hydroxylated low molecular weight guayule rubber (CHLMWGR) has been synthesized for the first time. It has been characterized by elemental analysis, Fourier transform infrared spectroscopy, 1H- and 13C-nuclear magnetic resonance spectroscopy, and differential scanning calorimetry. CHLMWGR is a versatile material useful both as a convertible binder and as a precursor for further modifications. Higher solids polyurethane coatings, synthesized with CHLMWGR as a binder ingredient, perform very well relative to coatings derived from chlorinated, hydroxylated masticated Hevea rubber. An advantage of low molecular weight guayule rubber over other natural rubber sources is that it needs no mastication prior to modification, and thus, is economically attractive.

EVALUATION OF TEXTURE AND WATER HOLDING CAPACITY IN COOKED MINCED FISH

A meat sausage type batter system consisting of mechanically deboned sucker (Catostomidae fam.) flesh and binder ingredients was evaluated for texture and water holding capacity (WHC) by various techniques. The Instron Universal testing instrument for texture and the centrifuge method for WHC were found to be the most reliable procedures to evaluate the cooked fish matrix. Although texture and WHC were improved by the addition of salt and soy protein isolate (SPI) or sodium caseinate (SC), the firmness characteristics of the cooked flesh matrix seemed to depend greatly on the nature of the fish and type of cooking.

Functionality of Fillers in Comminuted Meat Products

The functional behaviour of a number of binder ingredients, ie. flours, starches and milk products and non-meat protein extenders have been studied in comminuted meat systems and products. The effects of meat fillers upon emulsion stability, yield and cooked texture were measured and compared with the effects of meat ingredients. Attempts were made to correlate the functional behaviour of meat fillers with their functional properties. Water binding and gelation properties were found to be more indicative of performance than was emulsifying ability. In general meat fillers have beneficial effects upon emulsion stability and yield but negative effects upon product firmness.

Characterization of Propellant Binder Ingredients through Gel Permeation Chromatography

Characterization of Propellant Binder Ingredients through Gel Permeation Chromatography