Decrease In Storage Modulus Research Articles

Viscoelastic Performance of Bagasse/Glass Fiber Hybrid Epoxy Composites: Effects of Fiber Hybridization on Storage Modulus, Loss Modulus, and Damping Behavior

Abstract This study aimed to investigate the viscoelastic properties of bagasse/glass fiber multilayered hybrid reinforced epoxy composites, focusing on how fiber hybridization affects dynamic mechanical performance. Epoxy composites with various layering sequences, including all-glass (AG), all-bagasse (AB), bagasse-glass-bagasse (BGB), and glass-bagasse-glass (GBG), were fabricated and analyzed using dynamic mechanical analysis (DMA) to measure storage modulus (E'), loss modulus (E''), and damping factor (tan δ). The results showed that hybrid composites (GBG and BGB) experienced a decrease in storage modulus by approximately 25% compared to AG, indicating enhanced polymer molecular chain mobility and improved interfacial adhesion between bagasse fibers and the epoxy matrix. The glass transition temperature (Tg) was slightly lower in hybrid composites, with GBG at 61 °C and BGB at 60 °C, compared to 62 °C for AG. In terms of energy dissipation, AG exhibited the highest loss modulus peak at 62 °C, while AB showed the lowest with a Tg at 53 °C. The damping factor analysis revealed that AB had the highest damping peak (tan δ = 0.9) at 61 °C, although this occurred at a lower temperature than the AG composite (tan δ = 0.7 at 76 °C). These findings suggest that bagasse and glass fiber hybrid composites offer tailored viscoelastic properties, making them suitable for applications in automotive components, aerospace structures, and sports equipment.

Rheological and Structural Characterization of Carrageenans during Depolymerization Conducted by a Marine Bacterium Shewanella sp. LE8.

Carrageenans were widely utilized as thickening and gelling agents in the food and cosmetic industries, and their oligosaccharides have been proven to possess enhanced physicochemical and biological properties. In this study, Shewanella sp. LE8 was utilized for the depolymerization of κ-, ι-, and λ-carrageenan under conditions of fermentation. During a 24-h fermentation at 28 °C, the apparent viscosity of κ-, ι-, and λ-carrageenan decreased by 53.12%, 84.10%, and 59.33%, respectively, accompanied by a decrease in storage modulus, and loss modulus. After a 72-h fermentation, the analysis of methylene blue and molecular weight distribution revealed that ι-carrageenan was extensively depolymerized into smaller polysaccharides by Shewanella sp. LE8, while exhibiting partial degradation on κ- and λ-carrageenan. However, the impact of Shewanella sp. LE8 on total sugars was found to be limited; nevertheless, a significant increase in reduced sugar content was observed. The ESIMS analysis results revealed that the purified components obtained through ι-carrageenan fermentation for 72 h were identified as tetrasaccharides, while the two purified components derived from λ-carrageenan fermentation consisted of a hexasaccharide and a tetrasaccharide, respectively. Overall, the present study first reported the depolymerization of ι-and λ-carrageenan by Shewanella and suggested that the Shewanella could be used to depolymerize multiple carrageenans, as well as complex polysaccharides derived from red algae, to further obtain their oligosaccharides.

Insight into the multi-scale structure and retrogradation of corn starch by partial gelatinization synergizing with epicatechin/epigallocatechin gallate

Starch retrogradation is of great importance to the quality of starch-based food. This study investigated the effect of partial gelatinization (PG) synergizing with polyphenol (epicatechin, EC; epigallocatechin gallate, EGCG) on the multi-scale structure and short/long-term retrogradation of corn starch (CS). The PG synergizing with EC/EGCG substantially suppressed the short/long-term retrogradation properties of CS. These could be confirmed by the decreased storage modulus and viscosity, the relative crystallinity (1.54%, 3.56%), and the retrogradation degree (9.99%, 20.18%) of CS during storage for 1, 14 days after PG synergizing with EGCG and EC, respectively. This is because PG treatment promoted the hydrogen bond interaction between disordered starch molecules and EC/EGCG. These were proven by the larger aggregation, more and brighter fluorescents, and the reduced long/short-range order structures in CS after PG synergizing with EC/EGCG. This study is helpful for the development of foods with enhanced nutrition and low-retrogradation.

Towards higher-quality low salt surimi gels: Significance of the combinatorial effects of chickpea protein with transglutaminase on their micro-structures

The textural properties of low-salt hybrid gel made from silver carp (Hypophthalmichthys molitrix) and chickpea protein (CPP) with or without external transglutaminase (TGase) were investigated. A decrease in gel strength (P﹤0.01), hardness (P﹤0.01), storage modulus (G′) and loss modulus (G″) of the hybrid gel containing CPP appeared regardless of the addition of TGase. Furthermore, the addition of CPP combining with TGase significantly induced a significantly higher resilience (from 43.5% to 50.3%), cohesiveness (from 0.72 to 0.79), proportion of immobilized water (from 95.7% to 97.4%), number of pores (from 3181 to 4868) and apparent porosity (from 30.55% to 40.26%) than those of the group containing TGase alone, which indicated the combining effect of CPP and TGase on the textural properties. The SDS-PAGE profiles showed that the covalent complex between CPP and myofibrillar proteins was not observed. During the gelation of myofibrillar protein filaments, CPP wrapped the fibres shown by the microstructure morphology and increased the friction between fibres, leading to an increase in relaxation time. TGase promoted this effect and induced the formation of a denser microstructure. The present study provided a feasible approach for the preparation of high-quality low salt surimi products with more favorable texture and acceptability.

Spectral analysis and dynamic properties of polyurethanes dyed with rhodamine 6G and rhodamine B as matrices of a solid-state laser element

A comparison was carried out of the nature of intermolecular interactions, elastic properties and gas permeability of the crosslinked polyurethanes doped with xanthene dyes and original polyurethane using IR spectroscopy, dynamic mechanical analysis (DMA) and electron paramagnetic resonance (EPR). The introduced dye can be considered as useful microimpurity which, however, can affect the efficiency of the laser. In IR spectra of polyurethanes the complex band of stretching vibrations of C=O groups is sensitive to the nature of intermolecular interaction of urethane groups. From the analysis of that band it is shown that in the presence of dyes, self-association of urethane groups within the hard segment predominates and the interaction of urethane groups with the oligoether component decreases, which can contribute to increasing the mobility of the flexible component. A decrease in the dynamic storage modulus (E’) and a decrease in the glass transition temperature (Tc) of polyurethanes in the presence of dyes is shown by the DMA method. The results of both DMA and IR spectroscopy indicate a greater increase in the mobility of the elastic component with the introduction of the rhodamine B dye, covalently bound to the polyurethane chain. According to nitroxyl paramagnetic probe data the introduction of both rhodamine B and rhodamine 6G dyes into polyurethanes increases their permeability to vapors of low-molecular weight compounds, but rhodamine 6G has a more prominent effect on this characteristic. This is consistent with DMA data indicating a greater increase in the Mc value in the presence of rhodamine 6G in polyurethane. The obtained results make it possible to determine the optimal composition of the active laser medium and are important in assessing the radiation resistance of the polymer matrix. Its increase is facilitated by a decrease in the storage modulus and an increase in the gas permeability of the polymer, leading to a decrease in pressure in the area of local heating.

Development and Characterization of a Hand Rub Gel Produced with Artisan Alcohol (Puntas), Silver Nanoparticles, and Saponins from Quinoa.

The emergence of the global pandemic (COVID-19) has directed global attention towards the importance of hygiene as the primary defense against various infections. In this sense, one of the frequent recommendations of the World Health Organization (WHO) is regular hand washing and the use of alcohol-based hand sanitizers. Ethanol is the most widely used alcohol due to its effectiveness in eliminating pathogens, ease of use, and widespread production. However, artisanal alcohol, generally used as a spirit drink, could be a viable alternative for developing sanitizing gels. In this study, the use of alcohol "Puntas", silver nanoparticles, and saponins from quinoa was evaluated to produce hand sanitizer gels. The rheological, physicochemical, and antimicrobial properties were evaluated. In the previous assays, the formulations were adjusted to be similar in visual viscosity to the control gel. A clear decrease in the apparent viscosity was observed with increasing shear rate, and an inversely proportional relationship was observed with the amount of ethyl alcohol used in the formulations. The flow behavior index (n) values reflected a pseudoplastic behavior. Oscillatory dynamic tests were performed to analyze the viscoelastic behavior of gels. A decrease in storage modulus (G') and an increase in loss modulus (G″) as a function of the angular velocity (ω) was observed. The evaluation of pH showed that the gels complied with the requirements to be in contact with the skin of the people, and the textural parameters showed that the control gel was the hardest. The use of artisan alcohol could be an excellent alternative to produce sanitizer gel and contribute to the requirements of the population.

Correlation between Ionic Conductivity and Mechanical Properties of Solid-like PEO-based Polymer Electrolyte.

Poly(ethylene glycol) methyl ether methacrylate polymer networks (PEO-based networks), with or without anionic bis(trifluoromethanesulfonyl)imide (TFSI)-grafted groups, are promising electrolytes for Li-metal all solid-state batteries. Nevertheless, there is a need to enhance our current understanding of the physicochemical characteristics of these polymer networks to meet the mechanical and ionic conductivity property requirements for Li battery electrolyte materials. To address this challenge, our goal is to investigate the impact of the cross-linking density of the PEO-based network and the ethylene oxide/lithium ratio on mechanical properties (such as glass transition temperature and storage modulus) and ionic conductivity. We have synthesized a series of cross-linked PEO-based polymers (si-SPE for single ion solid polymer electrolyte) via solvent-free radical copolymerization. These polymers are synthesized by using commercially available lithium 3-[(trifluoromethane)sulfonamidosulfonyl]propyl methacrylate (LiMTFSI), poly(ethylene glycol)methyl ether methacrylate (PEGM), and [poly(ethylene glycol) dimethacrylate] (PEGDM). In addition, we have synthesized a series of cross-linked PEO-based polymers (SPE for solid polymer electrolyte) using LiTFSI as the ionic species. Most of the resulting polymer films are amorphous, self-standing, flexible, homogeneous, and thermally stable. Interestingly, our research has revealed a correlation between ionic conductivity and mechanical properties in both the SPE and si-SPE series. Ionic conductivity increases as glass transition temperature, α relaxation temperature, and storage modulus decrease, suggesting that Li+ transport is influenced by polymer chain flexibility and Li+/EO interaction.

Evaluating the 3D printability of pearl millet flour with banana pulp blends.

Three-dimensional (3D) food printing is a promising method for developing nutritious snack foods with complex and customized structures. In this study, to develop a pearl millet-based snack formulation, the printability of pearl millet flour (PMF) was assessed, without and with the addition of banana pulp (BP), a natural taste and flavor enhancer, at five different levels (PMF:BP of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100). The water activity significantly decreased with increases in the proportion of BP; higher water activity was exhibited at 100:0 (0.99). The BP proportion influences all the color values (redness: 2-11; yellowness: 17-31.87; total color difference: 2-17). All formulations exhibited shear-thinning behavior (n = 0.02-0.49) and higher hardness (0.2-0.4 N), but not all were printable. A significant decrease in adhesiveness (-0.2 to -0.03 N s) and higher storage modulus (2000-6000 Pa) occurred with an increased proportion of BP. Findings from detailed rheological behavior assessment (static, dynamic and three-interval thixotropy tests) better correlated with trends observed during 3D extrusion printing. The highest yield stress was attained (80 Pa) in the 100:0 formulation. From the thixotropy test, more deformation (>80%) and recovery (>100%) were attained by three of the formulations (100:0, 80:20, 60:40). Overall, the best constructs were obtained (based on the visual sensory characteristics) for the 60:40 formulation printed at 600 mm min-1 printing speed and 240 rpm extrusion motor speed through a 1.22 mm nozzle. The findings of this work will provide valuable insights into the development of novel millet-based 3D printed foods. © 2024 Society of Chemical Industry.

Effect of internal and external damping in the reduction of non-exhaust particulate matter emissions in a low metallic friction material formulation

Friction-induced vibrations in an automotive braking system are of serious concern, leading to different repercussions. Numerous conventional and unconventional methods have been proposed to curb these vibrations, which are also observed to be directly related to generating non-exhaust particulate matter emissions. In this study, an in-house formulated friction material, tested in the form of pins, was subjected to internal damping by adding rubber content from 0 to 3 wt% and external damping by wrapping the different pins in rubber tape. The DMTA showed a decrease in storage modulus and an increase in loss factor with the increase in rubber content. The pin density decreased with the increase in the rubber content. Dry sliding friction, wear, emissions, and vibrations tests were conducted on a pin on disc tribometer with relevant attachments to measure emissions and vibrations. A large drop in vibrations was observed with the rubber content, irrespective of external damping. On the other hand, a significant reduction in wear, emissions, and vibrations was observed with the sample containing the highest rubber addition and with the damping tape. This study showed the feasibility of employing the combination of internal and external damping, emphasizing the optimum rubber content in friction material formulations.

Nanostructures of etherified arabinoxylans and the effect of arabinose content on material properties

To further our understanding of a thermoplastic arabinoxylan (AX) material obtained through an oxidation-reduction-etherification pathway, the role of the initial arabinose:xylose ratio on the material properties was investigated. Compression molded films with one molar substitution of butyl glycidyl ether (BGE) showed markedly different tensile behaviors. Films made from low arabinose AX were less ductile, while those made from high arabinose AX exhibited elastomer-like behaviors. X-ray scattering confirmed the presence of nanostructure formation resulting in nano-domains rich in either AX or BGE, from side chain grafting. The scattering data showed variations in the presence of ordered structures, nano-domain sizes and their temperature response between AX with different arabinose contents. In dynamic mechanical testing, three transitions were observed at approximately −90 °C, −50 °C and 80 °C, with a correlation between samples with more structured nano-domains and those with higher onset transition temperatures and lower storage modulus decrease. The mechanical properties of the final thermoplastic AX material can therefore be tuned by controlling the composition of the starting material.

Effects of oat β-glucan on the retrogradation behavior of rice starch and its potential mechanism

In this study, to minimize the quality deterioration caused by the retrogradation of starch-based food, the effect and mechanism of oat β-glucan (OG) on the retrogradation of rice starch was investigated. OG effectively decreased storage modulus (G′), syneresis, and retrogradation enthalpy, indicating the inhibition of short-term and long-term retrogradation of rice starch. The competition for water molecules between the OG and rice starch resulted in partial swelling of the starch granules, consequently reducing particle size, lowering amylose leaching, and decreasing the proportion of short-amylose chains. The microstructure characterization showed that the OG-treated rice starch group (ST-OG) exhibited a smoother and denser surface. Particularly, no notable alterations were observed in the structure of the ST-OG sample during storage, owing to the improved water-holding capacity of starch gel and reduced proportion of free water caused by OG. Furthermore, the ordered structure results confirmed the occurrence of hydrogen bonding between OG and rice starch, which hindered the rearrangement of starch molecules. Therefore, OG is an effective natural additive for controlling the retrogradation of starch-based foods.

Physiochemical and mechanical characterisation of orthodontic 3D printed aligner material made of shape memory polymers (4D aligner material)

ObjectivesTo conduct a physiochemical and mechanical material analysis on 3D printed shape-memory aligners in comparison to thermoformed aligners. Materials and methodsFour materials were examined, including three thermoformed materials: CA Pro (CP), Zendura A (ZA), Zendura FLX (ZF), and one 3D printed material: Tera Harz (TC-85). Rectangular strips measuring 50 × 10 × 0.5 mm were produced from each material. Five tests were conducted, including differential scanning calorimetry (DSC), dynamic mechanical analysis (DMA), shape recovery tests, three-points bending (3 PB), and Vickers surface microhardness (VH). ResultsDSC recorded glass transition temperatures (Tg) at 79.9 °C for CP, 92.2 °C for ZA, 107.1 °C for ZF, and 42.3 °C for TC-85. In DMA analysis at 20–45 °C, a prominent decrease in storage modulus was observed, exclusively for TC-85, as the temperature increased. Notably, within the temperature range of 30–45 °C, TC-85 exhibited substantial shape recovery after 10 min, reaching up to 86.1 %, while thermoformed materials showed minimal recovery (1.5–2.9 %). In 3 PB test (at 30, 37, 45 °C), ZA demonstrated the highest force at 2 mm bending, while TC-85 exhibited the lowest. Regarding VH at room temperature, there was a significant decrease for both ZA and ZF after thermoforming. ZA had the highest hardness, followed by ZF and TC-85, with CP showing the lowest values. ConclusionsTC-85 demonstrates exceptional shape memory at oral temperature, improving adaptation, reducing force decay, and enabling, together with its higher flexibility, extensive tooth movement per step. Additionally, it maintains microhardness similar to thermoformed sheets, ensuring the durability and effectiveness of dental aligners. Clinical relevanceThe 3D printed aligner material with shape memory characteristics (4D aligner) has revolutionized the orthodontic aligner field. It showed mechanical properties more suitable for orthodontic treatment than thermoforming materials. Additionally, it offers enhanced control over aligner design and thickness, while optimizing the overall workflow. It also minimizes material wastage, and reduces production expenses.

A comparison of magneto-responsive particles and testing protocols for active rheology control of cementitious materials

Magneto-responsive cementitious materials with magnetic interventions enable on-demand and real-time adjustment of rheology. This research aims to elaborate the early-stage magneto response of cement pastes using different types of Fe3O4 particles and carbonyl iron particles. A series of methods to evaluate the magnetorheological response of cementitious materials were established. The magneto-responsive cement pastes were tested by shear test and small amplitude oscillatory shear test at constant and time-varying magnetic fields. The increase of static yield stress and storage modulus after applying a magnetic field was a time-dependent process, while the decrease of static yield stress and storage modulus was an instant process at the moment of removing magnetic fields. Such a procedure can be reversibly controlled in real time. The cement pastes containing different magneto-responsive particles showed significant difference in the onset of flow and structural build-up. With the intervention of a magnetic field, the static yield stress and storage modulus of mixtures with carbonyl iron particles were able to increase with one order of magnitude. Compared with the particle size distribution and particle morphology, the magnetic parameters of magneto-responsive particles dominated the magnetorheological properties of cementitious materials. Shear tests were found the most effective to evaluate the magneto response of cement pastes with the intervention of a magnetic field.

Texture modification of easily chewable pork meat batter for masticatory dysfunction people: effects and interactions of bromelain, κ‐carrageenan, and plant protein hydrolysates

SummaryMeat intake in masticatory dysfunction people is commonly reduced because the relatively tough texture of meat can impair mastication. Pork meat batters were prepared by different levels of bromelain (0%, 0.5% w/w), κ‐carrageenan (0.5%, 1.0% w/w), and rice berry and mung bean ratios (0:0, 1:0, 0:1, 0.5:0.5). The experiment was designed to study the effect of infusion treatments and their interaction on the properties of pork meat batter. Lower cooking losses (2.33%–3.45%) was observed in the samples with 1.0% (w/w) κ‐carrageenan. Hardness, cohesiveness, chewiness, and gumminess of samples with bromelain were lower, and higher in samples containing 1.0% (w/w) κ‐carrageenan. Bromelain also resulted in decreasing storage modulus (G′) and loss modulus (G″) values compared to nonbromelain‐treated samples. Microstructure revealed that connective tissue and muscle fibres were disrupted in bromelain‐treated meats while incorporation of plant proteins led to better binding of meat particles. These results revealed that bromelain has a potential to produce a softer texture batter, while 1.0% (w/w) κ‐carrageenan and plant proteins have potential to improve textural properties and shape a product. This implies that the effects and interactions of infusion treatments offer the possibility to improve texture‐optimised product for masticatory dysfunction people, such as elderly.

Rheology‐cell structure correlation for foam processing of polypropylene‐titanium dioxide and polypropylene‐graphene nanocomposites

AbstractThis work focuses on understanding the effects of nanoparticle fillers (titanium dioxide (TiO2) and graphene) on foam processing of polypropylene(PP) and makes an attempt to establish a rheology‐cell size correlation for PP‐TiO2 and PP‐graphene nanocomposite foams. The establishment of such a correlation can help develop a precise model to predict optimum nanoparticle concentration in a polymer matrix to produce stable microcellular foams. The effects of adding TiO2 and graphene nanoparticles on nanocomposite properties are studied through their thermal, mechanical, and rheological analysis. The nanocomposite/PP foams are prepared at various conditions, and their morphology and density are studied to obtain an understanding of the cell structure as a function of added nanoparticles. The optimized size/structure has also been correlated in terms of rheological and mechanical properties of the prepared nanocomposites to study the effects of variation in rheological properties on the resultant cell structure of prepared foams. Through the current work it was found that particle type/size plays the dominant factor in determining the cell size of resultant foam, although when comparing foams with varying filler concentration, it was established that a decrease in viscosity and storage modulus would create more cell stability by decreasing the applied stress and would lead to smaller cells.Highlights Rheological property variation can directly affect the polymer foamability Foaming of polymers can be closely simulated using the Maxwell model for polymers Reduction in viscosity leads to smaller and stable cells during foaming Stress relaxation rate determines the cell stabilization during expansion Agglomerate size plays a crucial role in determining cell size

Aging effects on the viscoelastic behaviour of products by fused deposition modelling (FDM) made from recycled and wood-filled polymer resins

In this work, we analyse the thermal aging effects on the thermo-mechanical properties of bio-based specimens realized using fused deposition modelling technology. For the investigations, three commercial filaments made of polylactide acid (PLA) were used. The first filament was a pure virgin PLA (B-PLA); the second one was made from recycled waste production, PLA (R-PLA), and the third one was wood-filled PLA (W-PLA). Such materials were extruded under pre-optimized conditions and thermally aged in an oven at 70 °C. The as-prepared specimens were subjected to dynamic mechanical analysis (DMA) and infrared spectroscopy (IR). The experimental results are presented in terms of storage modulus (E'), loss modulus (E"), tan delta, and absorption spectra at different aging periods (0, 50, 70, 130, 175 days). For B-PLA and R-PLA, the thermal aging results in a decrease in both storage and loss moduli and in an increase in the glass transition temperature (Tg). On the contrary, for the W-PLA the storage modulus increases with the aging time, while the Tg remains constant. The IR spectra support the hypothesis of a degradation mechanism involving hydrolysis and/or hydrogen atom transfer. Based on these observations, we conclude that heat treatments always lead, through polymer degradation and structural changes, to more stable structures. The presence of wood particles slows down the aging process and makes the final products more durable.

Effect of Whey Protein Concentrate on Rheological Properties of Gluten-Free Doughs and Their Performance in Cookie Applications

Gluten-free foods continue to be a hot topic and trend in the food market because more people are being diagnosed with gluten intolerance. Whey is a by- or co-product of the dairy industry and is considered a waste stream. In this study, whey protein concentrate (WPC), one of the whey products, was added at 8, 9, 10, 11 and 12% levels to sorghum and corn flours to make gluten-free products in the form of cookies. Mixograph and subjective evaluation showed that optimal water absorption (corn: 50–55%; sorghum: 55–60%) increased with increasing WPC level in both sorghum and corn flour dough systems. Increasing WPC from 8 to 12% resulted in a decrease in storage modulus (G’) and loss modulus (G’’) for both sorghum and corn doughs. Corn dough rheological properties were less affected by WPC addition as compared to sorghum. The diameter of gluten-free sorghum and corn cookies significantly increased with the fortification of WPC. The color of sorghum and corn cookies became darker as the WPC level increased. Cookies prepared with 10% WPC addition showed the most hardness and brittleness, probably due to the gelling property of WPC. This study contributes to the sustainable utilization of whey product and helps understand the performance of WPC during the processing of gluten-free products and its potential for making food snacks such as cookies in food manufacturing.

Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten

This study investigated the effects of four different freezing methods on the texture of rice dough reconstituted by glutinous rice starch and gluten, and the changes of properties of rice dough with different gluten ratios after liquid nitrogen (LF) treatment. The profiles of frozen rice dough were studied by texture analyzer, low-field NMR, SEM, FT-IR, DSC, CLSM, X-RD and RVA. Results revealed that with the slowing down of freezing rate, the damage of freezing process to starch granules and protein structure in frozen rice dough increases, resulting in the increase of damaged starch, the decrease of protein ordered structure, the change of bound water in frozen rice dough to free water, the decrease of frozen rice dough hardness and elasticity, the decrease of storage modulus (G') and the deterioration of frozen rice dough texture. The addition of gluten in frozen rice dough will increase the short-range ordered structure and crystal structure of starch, reduce the digestibility of starch, and change the viscosity characteristics of frozen rice dough. Based on the experimental results, adding 10 % gluten is more suitable for making frozen rice dough, while LF has the least effect on frozen rice dough texture.

Influence of Mechanical Properties on the Piezoelectric Response of UV-Cured Composite Films Containing Different ZnO Morphologies

ZnO flower-like (ZFL) and needle (ZLN) structures were synthesized and embedded into UV-curable acrylic resin (EB), with the aim to study the effect of filler loading on the piezoelectric properties of the resulting composite films. The composites showed uniform dispersion of fillers within the polymer matrix. However, by increasing the filler amount, the number of aggregates increased, and ZnO fillers appeared not to be perfectly embedded in polymer film, indicating poor interaction with acrylic resin. The filler content increase caused an increase in glass transition temperature (Tg) and a decrease in storage modulus in the glassy state. In particular, compared with pure UV-cured EB (Tg = 50 °C), 10 wt.% ZFL and ZLN presented Tg values of 68 and 77 °C, respectively. The piezoelectric response generated by the polymer composites was good when measured at 19 Hz as a function of the acceleration; the RMS output voltages achieved at 5 g were 4.94 and 1.85 mV for the composite films containing ZFL and ZLN, respectively, at their maximum loading levels (i.e., 20 wt.%). Further, the RMS output voltage increase was not proportional to the filler loading; this finding was attributable to the decrease in the storage modulus of the composites at high ZnO loading rather than the dispersion of filler or the number of particles on the surface.

High moisture extrusion of meat analogues using mung bean (Vigna radiata L.) protein and flour blends: investigations on morphology, texture and rheology

SummaryHigh moisture meat analogues (HMMA) from the blends of mung bean protein isolate (MPI) and mung bean flour (MF) at different MF contents (10%, 20% and 30%) were prepared using high moisture extrusion (HME) and die texturisation. Pure MPI could not be extruded and texturised. Therefore, MF was added to improve the extrudability and to assist in the texturisation of HMMA. Rheological analysis performed under a range of simulated conditions in the cooling die demonstrated the decrease in both storage and loss moduli of the blend systems as compared to pure MPI, which explained the flow capability and extrudability of the blends during die texturisation. The effect of blend compositions on morphology and texture of the extrudates was investigated. All blend extrudates showed an anisotropic layer structure with a less pronounced velocity profile with increasing MF content. The microstructure of these extrudates revealed the presence of a multiphase system of the remaining MF fragments dispersed in a continuous protein matrix, thereby facilitating phase separation, loosening the protein structure and decreasing textural properties of HMMA as MF content increased. The results demonstrate that the blend of MPI and MF is a promising ingredient to prepare mung bean‐based HMMA with the customised texture properties.