Powder Content Research Articles

Sustainability metrics targeted optimization and electric discharge process modelling by neural networks

Aluminium and its alloys, especially Al6061, have gathered significant interest among researchers due to its less density, great durability, and high strength. Due to their lightweight properties, the precise machining of these alloys can become expensive through conventional machining operations for intricate products. Therefore, non-traditional machining such as electric discharge machining (EDM) can potentially be opted for the cutting of Al6061. EDM is often criticized due to its low machining rates, therefore, in the current work, cryogenic treatment (CT) has been performed on the brass electrode to evaluate the improvement in the machining rates. In addition, kerosene oil (KO) has been engaged in traditional EDM which is replaced with the deionized water (DI) based dielectric as a sustainable alternative. The machining variables such as spark voltage (SV), pulse-on-time (PON), peak current (IP), and Al2O3 powder concentration (CP) have been chosen to determine the material removal rate (MRR), surface roughness (SR), and specific energy consumption (SEC) while comparing non-treated (NT), and cryogenically treated (CT) brass electrodes during EDM. The results were analyzed through optical micrographs, scanning electron microscopy (SEM) analysis, energy dispersive x-ray (EDX) examination, and 3D surface plots. An artificial neural network (ANN) has been constructed for the better prediction of output responses. Moreover, multi-response optimization through the non-dominated sorting genetic algorithm (NSGA-II) has also been performed. The magnitudes of MRRCT, SRCT, and SECCT obtained by multi-response optimization are 64.82%, 27.45%, and 46.60% are better than the values obtained by un-optimized settings of CT brass electrodes. However, the optimal magnitudes of processing parameters are IP = 24.85 A, SV = 2.18 V, PON = 119.11 µs, and CP = 1.05 g/100 ml.

Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat.

This study assessed the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat containing different concentrations (0.75%, 1.00%, 1.25%, 1.50% and 1.75%, w/w) of psyllium husk powder (PHP). The addition of PHP effectively promoted the emulsion stability and textural properties of non-phosphates luncheon meat, as verified by the changes noted in cooking loss and microstructural observations. Meanwhile, PHP successfully retarded lipid oxidation of non-phosphate luncheon meat during storage in a dose-dependent manner (P<0.05). Moreover, 1.50% PHP-addition overcame the quality defects in non-phosphates luncheon meat and was statistically no significant difference or better than the phosphate-added luncheon meat. Thus, 1.50% PHP-addition exhibited the optimal phosphates-replacing effect in luncheon meat. However, a higher concentration of PHP (1.75% in present work) exhibited a negative effect on the sensory attributes of non-phosphates luncheon meat. Additionally, hydrogen bonds and disulphide bonds were the major molecular forces in PHP-containing non-phosphates luncheon meat. Our results indicate that the application of PHP could be considered a feasible and practical strategy for processing non-phosphates luncheon meat with superior textural properties and sensory attributes.

Development of a yogurt recipe using Clitoria ternatea

A recipe for the production of yoghurts with the introduction of powder and infusion of ternate clitoria of different concentrations has been developed; quality control of the finished products for organoleptic and physicochemical indicators has been carried out. The goal of the research was to develop a recipe for yoghurt with the introduction of different concentrations of infusion and powder of ternate clitoria, to evaluate the quality components of the finished products. The studies were carried out in the laboratory of the Department of Biotechnology and Food Products of the Ural State Agrarian University. Pasteurized drinking milk with a fat content of 3.2 %, a complex starter culture consisting of Streptococcus thermophilus, Lactobacillus delbrueckii (variety bulgaricus), Lactobacillus casei, infusion and powder of ternate clitoria, Jerusalem artichoke syrup, and vanillin were used for the production of yoghurts. Temperature control of the samples was carried out in a Galaxy GL2696 yoghurt maker for 10 hours. A total of 7 samples were obtained, 6 of which were enriched with powder and infusion of ternate clitoria, and one sample was a control one. Sample No. 2, made with the addition of ternate clitoria powder weighing 2 g, was recognized as the best according to the results of organoleptic studies. The yogurt had a pleasant fruity taste and smell, a uniform consistency, and a light lilac color. Yogurts made with the addition of ternate clitoria infusion had a layered consistency, a not entirely pleasant herbaceous taste, and some samples were characterized by a slight metallic taste. The results of physicochemical studies indicated a slight increase in the mass fraction of fat, protein, and acidity when adding ternate clitoria powder. On the contrary, ternate clitoria infusion affected a decrease in the content of fat, protein, and acidity in the finished samples. Conclusions. It is recommended to use yogurt with the addition of 2 g of ternate clitoria powder in the diet of people of different age groups.

The Effect of Cumin on the Formation of β-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems.

In this study, we aimed to investigate the inhibitory effects of cumin and cumin extracts from different origins (Hami, Turpan, and Hetian) on the formation of β-carboline heterocyclic amines (HCAs) in smoked meat and simulated systems, and to assess their potential as natural inhibitors in the food industry. The novelty of our research lies in the comprehensive comparative analysis of cumin extracts from different origins, which has not been fully explored in previous studies. We first conducted a quantitative analysis of the total phenol and flavonoid content in cumin extracts from the three origins and evaluated their antioxidant capacities. Subsequently, through simulation experiments, we assessed the inhibitory effects of these extracts on the formation of β-carboline heterocyclic amines and determined their free radical scavenging abilities. To further validate the practical application potential of these extracts, we prepared meat patty samples containing different concentrations of cumin powder, simulating actual processing conditions. The experimental results showed that while the total phenol content in cumin extracts from all origins was similar, averaging around 1.56 mg/g, there was a significant difference in the total flavonoid content, with the highest level observed in the Hetian cumin extract at 6.7 mg/g. Additionally, the Hetian cumin extract demonstrated superior antioxidant capacity, with an FRAP antioxidant activity reaching 21.04 μM TE/g dw, the highest among all samples. Our study also found that the inhibitory effect of cumin extracts on HCA formation was closely related to their free radical scavenging ability, with the Hetian cumin extract showing the strongest scavenging capacity. The addition of cumin powder to meat patties significantly reduced the content of β-carboline heterocyclic amines, particularly at lower cumin concentrations. In summary, our research results highlight the potential of cumin, especially from Hetian, as a natural inhibitor of β-carboline heterocyclic amine formation in processed meats. This study not only provides the food industry with a potential natural additive to improve food safety and quality, but also offers new directions for future research, namely by comparing natural plant extracts from different origins to explore their potential applications in food processing.

Optical properties of polyvinyl alcohol-glass waste powder composites

This study investigates the effect of glass waste powder content on the UV–Vis spectroscopy of polyvinyl alcohol (PVA). The glass powder was obtained from the waste of fluorescent tubes. The solution casting method was utilized to prepare PVA- glass composite films by adding glass powder with 10, 20, 30, and 40 wt. %. UV–Vis absorption spectra of PVA- glass samples were recorded in the range 220–1100 nm. The optical parameters were calculated as follow: absorbance, absorption coefficient, transmittance, refractive index, extinction coefficient, dielectric constant, and imaginary dielectric constant. Based on the XRD results, it is revealed that the PVA become more amorphous with increasing amount of glass waste. UV–Vis spectroscopy studies demonstrated that, for all samples, the absorbance, absorption coefficient, extinction coefficient, and Ei increases with the increase in the amount of glass waste. On the other hand, transmittance decreases with increasing amount of glass waste. The change of the studied properties with wavelength depends strongly on the amount of glass waste powder. At visible region, the transmittance is stable with increasing wavelength for samples containing 20, 30 and 40%. Glass waste, while the pure sample and the sample containing 10% glass waste, the transmittance increases with the wavelength. On the other hand, the absorbance and absorption coefficient for all samples decreases rapidly up to a specific wavelength and then the change is very slight at longer wavelengths. Also, the increase of extinction coefficient and imaginary dielectric constant with wavelength is related to the amount of glass powder added. The change of dielectric constant and refractive index with wavelength depends on the amount of the filler, where the pure and the sample filled with 10% glass powder show normal dispersion, while the other samples show anomalous dispersion. Finally, the pure sample had the highest energy gap (5.7 eV) while the sample containing 30% glass powder had the lowest value (4.8 eV). Through this study, it become possible to change the optical properties of PVA by adding glass waste powder, which allows the possibility of benefiting from the new composites to be used in different applications according to their response to different wavelengths. From an economic and environmental point of view, these wastes can be utilized instead of being thrown away by reusing them as polymer fillers, taking into consideration the change in the optical properties of the matrix polymer.

Mechanical Properties of Railway High-strength Manufactured Sand Concrete: Typical Lithology, Stone Powder Content and Strength Grade

Mechanical Properties of Railway High-strength Manufactured Sand Concrete: Typical Lithology, Stone Powder Content and Strength Grade

Preparation and properties of compatible polybutylene adipate‐co‐terephthalate composites with high rice husk content

AbstractTo deal with the severe issue of non‐degradable “white pollution”, it is essential to use cheap and readily available biomass fillers and biodegradable polymers to prepare green plastics with good compatibility and excellent comprehensive properties. In this work, polybutylene adipate‐co‐terephthalate (PBAT) as the matrix, and polycaprolactone‐based polyurethane prepolymers (PCLPU) as compatibilizer were used to prepare bio‐composite materials with a high husk powder content. SEM results indicated that a compatible interface structure had been successfully established. The compatibility of the composite materials was achieved through novel interface structures with physical crosslinking and urethane bonds. Furthermore, compared with the control without compatibilizer, a significant increase in elongation at break from 2.01% to 31.98% was demonstrated, indicating a nearly 15‐fold improvement. A notable increase in impact strength from 3.33 to 11.67 KJ/m2 was observed, suggesting that the toughness and strength were enhanced by adding polyurethane prepolymer. Furthermore, it was revealed through thermogravimetric and water resistance tests that the addition of PCLPU enhanced the thermal stability and hydrophobicity of the composite material. The biomass content of composite materials can reach as high as 80%, significantly reducing their cost.Highlights The rice husk powder as a filler can be up to 80%, significantly reducing the cost of the composite materials. Both strength at break and elongation at break of the biocompsite were improved obviously with PCLPU as compatibilizer. The thermal stability and hydrophobicity of composite materials enhanced with the adding of PCLPU. The compatibility of the composites was achieved through innovative interfacial structures, including physical crosslinking and urethane bonds. The high‐biomass rice husk powder/PBAT composites showed excellent mechanical properties for its good compatibility.

Oxygen content of α-silicon nitride powder depending on the synthesis method

Oxygen content of α-silicon nitride powder depending on the synthesis method

Microstructure Regulation and Fabrication of Epoxy-based Conductive Films with Excellent Electrical and Thermal Conductivity, Adhesion, Toughness, and Flexibility

The electrically conductive adhesive films (ECAFs) are new materials used for large-format bonding in microelectronics packaging. However, improving its electrical and thermal conductivity, adhesion, and flexibility simultaneously has been a challenge. In this study, silver powder with different particle sizes and poly(3,4-ethylenedioxythiophene)/poly(styrene sulfonate) (PEDOT/PSS) were used to create a high-efficient multi-scale conductive bridge structure. This reduced the volume resistivity from 7.30×10-4 Ω·cm to 3.80×10-4 Ω·cm, with lower silver powder content. The thermal conductivity improved from 9.074 W/m·K to 9.124 W/m·K, and adhesion performance between the epoxy matrix and the metal increased from 6.85 MPa to 8.08 MPa. Furthermore, the addition of hydroxyl-functionalized polyurethane materials enhanced the toughness without significantly affecting its electrical, thermal, and adhesion properties. This study successfully prepared epoxy-based conductive adhesive films with a combination of electrical conductivity, thermal conductivity, adhesion, and flexibility, while significantly reducing costs due to the reduction in silver powder content.

Influence of nano silicon powder content on the corrosion resistance of reinforced concrete

Influence of nano silicon powder content on the corrosion resistance of reinforced concrete

Influence of nano silicon powder content on the corrosion resistance of reinforced concrete

Influence of nano silicon powder content on the corrosion resistance of reinforced concrete

Formulation of red rice powder beverages: effects of maltodextrin and egg white powder on chemical properties and sensory acceptance

Abstract The enormous appeal of red rice can be attributed to its vivid crimson hue, unique taste, high nutritional content, and adaptability in various culinary and beverage contexts. The increasing global demand presents prospects for developing novel products, such as powdered beverages. Fillers such as maltodextrin and bulking substances, namely egg white powder, are essential in formulating red rice powdered beverages. These components play a critical role in establishing the liking of product and its chemical characteristics. The objective of this work was to assess the impact of maltodextrin and egg white powder on the acceptability of sensory and chemical properties of beverages made with red rice powder. A range of maltodextrin concentrations (10%, 20%, and 30%) and egg white powder concentrations (4%, 4.5%, and 5%) were examined as independent variables. The analysis included measurements of water content, antioxidant capacity, total phenolic content, and level of hedonic acceptability. Significant reductions in water content (from 4.69% to 3.96%), total phenolic content (from 16.09 to 6.98 mg GAE/g dry sample), and antioxidant capacity (from 0.0009 to 0.0003 mg TE/g dry sample) were seen with greater quantities of egg white powder and maltodextrin. In addition, higher quantities of these constituents led to enhanced lightness of the powdered drinks. However, changes in the amounts of egg white powder and maltodextrin did not lead to significant differences in overall sensory acceptability. This indicates that red rice powdered beverages can be formulated without compromising consumer acceptance, providing an opportunity to enhance shelf life and stability.

Punica granatum peel powder and extract as green inhibitor for TMT in 1M HCl: an experimental and response surface model

ABSTRACT The construction industry widely uses TMT bars. However, its corrosion is a major challenge for civil engineers. Green corrosion inhibitors in place of inorganic inhibitors are one of the effective ways to prevent the corrosion which results sustainable solution. Researchers have not explored the corrosion mitigation of TMT bars with Punica granatum. Its peel (agro-waste) as a green inhibitor for TMT bars in powder/extract form exposed to 1M HCl was investigated through gravimetric and electrochemical studies using TMT bars of 8 mm diameter, 30mm, and 5 mm length respectively. The experimental work used five different concentrations of peel powder, ranging from 3.5 g to 17.5 g, and peel extract from 15 ml to 75 ml. The corrosion analysis yielded a maximum inhibition efficiency of 86.64% for powder and 83.32% for extract. Qualitative screening identified the presence of phytochemicals. The UV-Vis and FTIR spectra before and after corrosion define the chemisorption process, confirming the formation of protective layers on the bars. Steel admixed with inhibitor showed a smooth surface with fewer cracks/pits after corrosion through AFM and FE-SEM. The weight loss results were modeled using the response surface method and obtained R2 as 0.9016 (powder) and 0.9001 (extract).

Evaluating of Anti-Diabetic Potential and Beneficial Effect of Nutraceutical Powder in Management of Various Diabetic Complication

Diabetes mellitus is a chronic disorder that generates raised more blood glucose levels due to insufficient insulin production or activity. This illness's metabolic imbalance raises the likelihood of long-term problems in blood vessels, resulting in frequent hospitalization and increased risk of cardiovascular disease. Providing appropriate treatment to diabetic patients is vital to avert complications. Female Wistar rats were divided into different groups (n = 6). Eight groups each one induced alloxan to type1 diabetes and treated with different doses of nutraceutical powder. 24 h after the last dose, animals were subjected to behavioural, biochemical, and histopathological evaluations. The data were analysed by one-way ANOVA. In in-vitro model of alpha amylase inhibition assay the absorbance of sample increased as the concentration of nutraceutical powder will increase. In alloxan induced in vivo diabetic model in Wistar rats the body weight, the water intake observed the increasing in disease control as comparing to normal, standard, Test drug group1 lower dose(200mg/kg) and Test drug group 2(500mg/kg), the food intake observed the decreasing in disease control as comparing to normal, standard, Test drug group1 lower dose(200mg/kg) and Test drug group 2(500mg/kg).After 45 days of study, all biochemical parameters the blood, LDL, insulin and creatinine level observed the increasing in disease control group with comparing to normal control, standard control and tests groups. The study will conclude our formulation has potential for managing diabetes by stimulating the regeneration of pancreatic β-cells and further research is needed to understand the active constituents and mechanism of action.

Study on the regulation of bed density in gas-solids high-density fluidized bed

ABSTRACT Wet separation of oil shale has problems such as high-water content, low heat efficiency, prolonged drying times, and low operational efficiency, etc. Current fluidized dry separation technology for low-grade oil shale suffers from instability due to the mixed heavy medium properties. This paper employs a high-density dry separation system to conduct an investigation into the separation of low-quality oil shale, Geldart B magnetite powder and Geldart B ferrosilicon ore powder are utilized as the binary heavy medium. The study delves into the impact of varying mixing heavy medium properties on bed flow characteristics, with a thorough analysis of the factors influencing bed stability and the time-domain fluctuation of bed density. The optimal mixing ratio for ensuring separation bed stability has been determined. The experimental results indicate that with the increase in ferrosilicon ore powder content, the range of bed density control expands to 2.34–2.71 g/cm3. In order to ensure the stability of the heavy medium, the appropriate mixing ratio of ferrosilicon ore powder is 50%. At this ratio, the average bed density is 2.50 g/cm3, with a standard deviation of 0.037 g/cm3, resulting in a significant improvement in bed stability.

Pengaruh Penggunaan Plastik LDPE (Low Density Polyethylene) Sebagai Substitusi Aspal dan Serbuk Kaca Sebagai Substitusi Filler pada Campuran LASTON AC-WC

Road deterioration is a common problem in Indonesia, influenced by population growth, the number of vehicles, and environmental factors. LASTON (Asphalt Concrete Layer) is a type of flexible pavement consisting of a mixture of asphalt, aggregate, and filler, which requires innovation to improve its quality. The objectives of this study were to determine the marshall parameters of LASTON AC-WC mixtures added with LDPE plastic and glass powder variations, obtain the KAO (Optimum Asphalt Content) value, and find the price efficiency of Conventional LASTON AC-WC mixtures and Innovative LASTON AC-WC. The research method used was an experimental test at the Civil Engineering Laboratory of Diponegoro University Vocational School, referring to the 2018 Bina Marga standard (Revision 2). This study designed 15 samples to obtain the KAO value so that the KAO obtained from the marshall test calculation was 5.5%, as well as 27 samples to determine the optimum content of LDPE plastic and Glass Powder with variations in LDPE plastic content of 4%, 5%, and 6% by weight of asphalt and Glass Powder content of 25%, 50%, and 75% by weight of fillers. The variations were tested using hot asphalt mixtures' stability and flow test methods with marshall test equipment referring to the 2018 General Specifications. This study obtained the optimum percentage of LDPE 5% and Glass Powder 75%, which met the requirements of the 2018 General Specifications. The marshall test results show the BJ Bulk value of 2.399 T/m3, VIM 4.901%, VMA 14.063%, VFA 70.393%, Stability 2029.455 kg, Flow 2.297 mm, and MQ 868.783 kg/mm. The cost of conventional asphalt mixture material is Rp 1,046,123, while the cost of innovative asphalt mixture material is Rp 987,017; thus, the innovative asphalt mixture material is more economical, with a price difference of Rp 59,105.90/ton.

Pengaruh Penambahan Bubuk Cengkeh (Syzygium aromaticum) Sebagai Pengawet Alami Terhadap Daya Simpan Selai Cempedak (Artocarpus campeden)

This study aims to determine the effect of clove powder on the shelf life of day 1 and day 5, pH levels, water content, and sensory testing of cempedak jam. This study used (CRD) with 4 formulations with different concentrations of clove powder. The formulations were P0 (0% clove powder), P1 (0.2% clove powder), P2 (0.4% clove powder), and P3 (0.6% clove powder). This study used four kinds of analysis consisting of a five-day shelf-life physical observation test, pH, moisture content, and sensory test. Sensory test analysis was carried out on samples of cempedak jam on day 0, but for physical observation analysis, pH, and water content were carried out on cempedak jam with storage on day 1 and day 5. Data analysis on pH and moisture content using One-Way ANOVA statistics was followed by the Tukey test and the sensory test using the Kruskal-Wallis statistic followed by a hypothesis test with a summary test. The use of clove powder can affect the shelf life, more the concentration of clove powder in cempedak jam, the longer shelf life of the jam. The more concentration of clove powder, the acidity (pH) and water content will increase. The sensory test results showed that the concentration of clove powder affected the parameters of color, taste and aroma of cempedak jam.

Development and Characterisation of a New Product Based on Kelp Powder

Seaweed has been consumed for hundreds of years due to its biologically active properties, particularly its high antioxidant activity. It is low in fat and a good source of fiber and minerals, and is considered nearly a complete protein. The new product, in addition to the kelp powder content, is distinguished by the addition of Lactobacillus paracasei culture and spelt flour. This study highlights the development and characterization of a novel kelp powder-based bakery product. Three experimental variants (B1 - muffin with 5% kelp powder, B2 - muffin with 10% kelp powder, and B3 - muffin with 15% kelp powder) were comparatively analysed. The muffins were subjected to physicochemical, microbiological, and spectrophotometric analyses. The finished product was monitored over a period of 5 days, stored at room temperature. The acceptability of the new probiotic muffin assortment was evaluated with a sample of 137 participants, mostly consumers of bakery products. The results of the analyses showed that the muffins exhibited microbiological characteristics within the allowed limits for up to 3 days of storage at room temperature, after which an increase in the total number of yeasts and molds was observed. The new product is high in bioactive compounds but low in fat due to the addition of brown seaweed.

Физико-химические свойства арахисовой пасты с добавлением кокосовой муки и сухого молока

Peanut butter is a popular, versatile food spread globally known for its nutritional value and unique flavor. As consumer preferences evolve, there is an increasing demand for fortified products. Coconut flour and milk powder are potential fortification agents due to their nutritional benefits and compatibility with various food matrices. We explored the effects of incorporating coconut flour and milk powder into peanut butter, analyzing its nutritional composition and sensory qualities. Various combinations (0, 5, 10, and 15% w/w) of coconut flour, milk powder, and their mixture were introduced into peanut butter followed by a thorough physicochemical and sensory analysis. The results showed notable changes in both physical and chemical attributes. Coconut flour and its combination with milk powder increased the moisture content in peanut butter, while milk powder had the opposite effect. The protein content peaked in the peanut butter with 15% coconut flour, while the fat content diminished with higher concentrations of coconut flour and milk powder. Carbohydrate levels in the supplemented samples surpassed those of the control and commercial peanut butters. All the variants exhibited a pseudoplastic flow behavior, with coconut flour and milk powder concentrations affecting viscosity. The textural analysis revealed differences in oil separation, spreadability, and firmness, with 15% coconut flour yielding the highest firmness and oil separation. Noteworthy color changes were evident, particularly with the inclusion of 15% milk powder. Sensory assessments favored the peanut butter with a 15% blend of coconut flour and milk powder, while the color preference leaned towards the 15% milk powder variant. The consumers preferred the peanut butter fortified with a 15% blend of coconut flour and milk powder. Our research can help food manufacturers create healthier, more appealing products that cater to evolving consumer preferences and dietary requirements.

Evaluation of Antioxidant and Antimicrobial Properties of Murtilla Leaves (Ugni molinae Turcz.) in Beef Patties: Effects on Quality Parameters and Shelf Life.

Beef patties are highly consumed worldwide. However, its formulations often include synthetic antioxidants and antimicrobials. Murtilla (Ugni molinae Turcz.), a shrub native to southern Chile, has leaves with a polyphenolic concentration 3.2 times higher than its fruits. This study evaluated the effects of three concentrations of murtilla leaf powder (500, 1000, and 1500 mg/kg) on the microbiological, physicochemical, and sensory parameters of beef patties, compared to controls without antioxidants and with erythorbate (500 mg/kg). The patties were stored at 2 °C for 12 days in a modified atmosphere (80% O2/20% CO2). No changes were observed in proximal composition; however, the 1500 mg/kg concentration affected the redness (a*) of the beef patties (15.04 vs. 19.37 in the control) (p ≤ 0.05). Oxidative stability increased as follows: Mu1500 (88.21%) > sodium erythorbate (83.5%) > Mu500 (79.7%) > Mu1000 (78.8%). Natural antioxidants decreased the deterioration of essential fatty acids such as linoleic acid. Aerobic mesophilic microorganism growth in the murtilla treatment was lower than in the control (2.06 log cfu/g vs. 3.83 log cfu/g). Murtilla leaf powders show promising results as a substitute for synthetic antioxidants and antimicrobials. Mu500 treatment improved the physicochemical and microbiological quality parameters without compromising the sensory characteristics.