Effect Of Ball Milling Treatment Research Articles

Effect of Ball Milling Treatment on Compositional Gradients in Functionally Graded Materials Fabricated by Centrifugal Slurry Methods

Ceramic-metal functionally graded materials (FGMs) are advantageous to two dissimilar materials joined directly together, which includes smoothing of thermal stress distributions, minimization or elimination of stress concentrations and singularities at the interface corners and increase in bonding strength. In this study, ZrO2/ 304 stainless steel (SUS304) FGMs with continuous gradient manners, not stepwise manners, were fabricated by a combination of centrifugal slurry methods and spark plasma sintering (SPS). The size and surface smoothness of the powders of SUS304 highly affected formation of compositional gradient patterns in the FGMs. Effects of ball milling time and ball sizes on such conditions of the powders as well as compositional gradients in the FGMs were investigated by microstructure observations with element analysis and hardness probing on the cross sections of the FGMs.

Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment.

Effects of ball milling (BM) on the structure and physicochemical properties of three types of citrus fibers were investigated. With the extension of the grinding time, the particle size of citrus fibers significantly decreased. Fourier transform infrared spectroscopy (FTIR) showed that the three citrus fibers had similar chemical groups, and more -OH and phenolic acid groups were exposed after BM, and pectin and lignin were not degraded. Scanning electron microscope (SEM) results showed that the appearance of particles changed from spherical to fragmented, irregular shapes. The water holding capacity (WHC), oil holding capacity (OHC), and water swelling capacity (WSC) of citrus fibers LM, JK, and FS reached the maximum value after BM of 2 h (increasing by 18.5%), 4 h (increasing by 46.1%), and 10 h (increasing by 38.3%), respectively. After 10 h BM, citrus fibers FS and JK had the highest adsorption capacity of cholesterol and sodium cholate, increasing by 48.3% and 48.6%, respectively. This indicates that BM transforms the spatial structure of citrus fibers and improves their physicochemical properties.

Effect of ball-milling treatment on the structure, physicochemical properties and allergenicity of proteins from oyster (Crassostrea gigas)

This study was focused on the effect of ball-milling treatment (0, 5, 10, 15, 20 min) on the structure, physicochemical properties and allergenicity of oyster protein (OP). The results showed that ball-milling affected the secondary structure of OP, in which the contents of α-helix and β-turn increased and the contents of β-sheet and random coil decreased. The surface hydrophobicity and free sulfhydryl groups increased in ball-milled OP. The best foaming capacity (25.50%) was obtained for OP treated for 5 min, whereas the highest foaming stability (99.32%) and lowest solubility (3.00%) were observed for OP treated for 10 min. Compared to the control, the particle size decreased continuously, and maximum uniformity was found in OP treated for 15 min. The highest thermal deformation temperature (38.32 °C) and water holding capacity (97.50%) as well as the lowest oil holding capacity (380.00%) were obtained for OP treated for 20 min. Moreover, ball-milling significantly (p < 0.05) increased the digestibility and decreased the allergenicity of OP. In summary, the improvement of processing properties, digestibility and safety of ball-milled OP mainly resulted from changes of structure and decrease of particle size. The results suggested a way to improve the structure and physicochemical properties of an aquatic product.

Effect of ball milling treatment on the structural, physicochemical and digestive properties of wheat starch, A- and B-type starch granules

The effect of ball milling treatment (BMT) for different time (0, 10, 20, 30, 40 and 60 min) on the structural, physicochemical and digestive properties of wheat starch (WS), A- (AS) and B-type (BS) starch granules were investigated. The results showed that the damaged starch content, amylose content and the solubility of WS, AS and BS increased after BMT. Scanning electron microscopy exhibited that the more fragmented granules appeared in starch samples with increasing ball milling time, while partial granule reaggregation occurred in WS and BS after BMT for more than 20 min. The starch samples treated by ball milling showed less ordered structure and lower gelatinization enthalpy. Moreover, BMT resulted in an increase in rapidly digestible starch content in the starch samples, and it was negatively correlated with the ordered structure of starch. Overall, these results provide scientific basis for the application of BMT in wheat starch modification.

Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch-Rice Flour System.

The effects of ball milling treatment on both the structure and properties of guar gum (GG), tara gum (TG), and methylcellulose (MC) were analyzed prior to assessing their potential interactions with starch components when they are used alone or in blends in a corn starch–rice flour system. X-ray diffraction profiles showed that the ball milling caused a reduction in the crystallin domain and, in turn, a diminished viscosity of the GG aqueous solutions. Despite an increase in its viscosity properties, effects on TG were minimal, while the milled MC exhibited reduced crystallinity, but similar viscosity. When both milled and un-milled hydrocolloids were individually added to the starch–flour system, the pasting properties of the resulting mixtures seemed to be affected by the type of hydrocolloid added rather than the structural changes induced by the treatment. All hydrocolloids increased the peak viscosity of the binary blends (especially pure GG), but only milled and un-milled MC showed values of setback and final viscosity similar to those of the individual starch. Ball milling seemed to be more effective when two combined hydrocolloids (milled GG and MC) were simultaneously used. No significant differences were observed in the viscoelastic properties of the blends, except for un-milled GG/starch, milled TG/starch, and milled MC/milled TG/starch gels.

Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

AbstractIn the previous study, the effect of chemical modification with sodium tripolyphosphate on the properties of corn and pinhão starches was evaluated. However, physical modifications also confer specific characteristics on the starch, diversifying its application. Thus, in this study, thermal (thermogravimetry [TG], differential exploratory calorimetry [DSC]), structural (X‐ray powder diffractometry [XRD], Fourier‐transform infrared [FTIR]) and morphological (field emission gun‐scanning electron microscopy) properties of native and phosphated corn and pinhão starches are evaluated before and after ball milling treatment. In addition, wavelength dispersive X‐ray spectroscopy is applied as a new technique to measure the level of phosphorus and sodium. The incorporation of phosphate groups in starches is confirmed and phosphorus and sodium are reduced after milling. The doubly modified starches show lower moisture retention capacity and lower thermal stability. All treatments reduce the gelatinization enthalpy mainly for double modified starches. Relative crystallinity is drastically reduced after the double modification. Changes in FTIR results are more pronounced after the physical treatment, corroborating with DSC and XRD results. Morphological changes are observed only in the milled samples. Thus, the double modification confer greater changes compared to the isolated modifications.

Effect of ball milling treatment on the microstructures and properties of Cr2AlC powders and hot pressed bulk ceramics

Ball milling was used on synthesized Cr2AlC powders, and dense Cr2AlC bulk ceramics with almost pure phase were fabricated by hot pressing these ball milled Cr2AlC powders at 1300 °C for 2 h under 30 MPa. The phase compositions and the microstructures of powders and bulk ceramics were characterized. The mechanical properties and dislocation analysis of bulk ceramics were also investigated. Our results indicated that the grain size of powders became uniform and smaller after ball milling, which was also inherited in the bulk ceramics. Moreover, the mechanical properties of hot pressed Cr2AlC ceramics, including flexural strength, fracture toughness, and Vickers hardness, significantly increased by using ball milled powders treated at speed 200 rpm. The organization of hexagonal dislocation networks during hot pressing and reduction of grain size both had a positive effect on improving mechanical properties.

Effects of ball-milling treatment on physicochemical and foaming activities of egg ovalbumin

In egg production industry, milling and shearing is widely utilized to produce homogeneous system. This process affects functional properties of egg proteins via changing their molecular structures. In this work, ball-milling treatment is selected to explore the influence of milling process on physicochemical and foaming capacities of ovalbumin. The ball-milling treatment induced a sulfhydryl/disulfide exchange and an exposure of hydrophobic residues (surface hydrophobicity increased from 339.5 to 522.2 after 24 h of treatment). The scanning electron microscopy illustrated that an aggregation process occurred for ovalbumin. The foam structure results showed that the bubble count decreased and mean bubble size increased with increasing of milling time. Correspondingly, the foaming ability and stability of ovalbumin gradually decreased from 244.2% to 87.6%–216.8% and 76.0% after 24 h of treatment. This work offered a basic reference for application of milling treatments in food process, especially in aerated foods containing egg proteins.

Effects of ball-milling treatment on physicochemical properties and solid base activity of hexagonal boron nitrides

Hexagonal boron nitride solid base catalysts were prepared by simple ball-milling at various rotation speeds of a commercial low-surface area boron nitride.

Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster (Crassostrea gigas) protein powder.

The oyster protein was ball milling treated in this work, and the effects on particle size, conformation, physicochemical properties, and in vitro protein digestibility (IVPD) were investigated. After ball milling treatment, the particle size obviously decreased, and the protein powder became denser and more homogeneous. The ball milling treatment could not change the primary structure of oyster protein. However, it could affect the secondary structure and physicochemical properties. The disulfide bond increased from 8.18 to 9.14 μmol/g protein, while the protein surface hydrophobicity index increased from 0.088 to 0.176. The decreasing water‐holding capacity from 390% to 226% and the increasing oil‐binding capacity from 91.2% to 189.1% were related to the alterations of conformation and physicochemical properties. Ball milling could also improve the IVPD from 54.6% to 82.4%. These results provided theoretical basis for the application of ball milling treatment in the utilization of oyster protein in the food industry.

Low-temperature Rapid Synthesis of Ultrafine Hafnium Carbide Ceramic Powders

Nano hafnium carbide (HfC) powders were synthesized by sol-gel combining high-temperature rapid heat treatment process using citric acid and hafnium tetrachloride as the raw materials. The effects of ball milling treatment on the phase and morphology of pyrolysis products (HfO2-C) and final HfC product were investigated and the influences of heat treatment temperature and holding time on the structure and properties of the synthesized hafnium carbide powders were also studied. The experimental results showed that the HfO2-C powders with good uniformity and small particle size were prepared by controlling the milling time. Pure HfC powders with an average particle size of 500 nm were obtained at 1 700 °C with a holding time of 3 min, and the oxygen content was about 0.69wt%, lower than that of the hafnium carbide powders prepared by SPS (0.97%).

Effect of ball milling treatment on the microstructure and microhardness of Nb-25Cr alloy

Samples of Nb-25Cr alloy were ball milled for durations of 12h, 24h, 36h and 48h. The effect of processing time on the microstructure and microhardness of Nb-25Cr alloy was investigated. The experimental results show that a deformation layer is obtained on the surface of the treated Nb-25Cr alloy samples. The deformation layer thickness correlates directly with the processing time. The ball milling treatment led to the emergence of cracks on the surface of the 48h treated specimen due to strain and strain rate. Broad width XRD (X-ray diffraction) peaks with weak intensity and FWHM (full width at half-maximum) increasement indicate that the surface microstructure of Nb-25Cr alloy is refined. A gradual microstructure refinement on the surface of Nb-25Cr alloy is observed, corresponding to the higher strain energy introduced into the surface layer with extended processing times. Improvement in microhardness of Nb-25Cr alloy is due to microstructure refinement and work hardening effects. The microhardness of the 48h treated specimen fell abruptly due to the cracks on the sample surface.

Effect of Ball-Milling Treatment on Physicochemical and Structural Properties of Chitosan

In this study, chitosan flake was micronized in a ball mill to make fine powder. The effects of the milling on properties of chitosan, such as particle size, molecular parameters, bulk density, crystalline structure, color, chemical structure, and solubility, were investigated. Results showed that the volume weight mean diameter (D[4,3]) of chitosan was reduced to 37.53 μm after 8 h of milling and extended milling did not cause a further decrease in particle size. After milling, the viscosity average molecular weight (Mv) of chitosan was decreased, but the degree of acetylation (DD) remained nearly unchanged. The bulk density of chitosan increased with increasing milling time. The crystalline structure of chitosan was destroyed by the milling. The ball-milling treatment deepened the color of chitosan. UV-vis spectra showed that new C=O groups might be formed during the milling process. Further, the micronized powders showed high dissolution rates in simulated gastric juice.

The effects of ball-milling treatment on the densification behavior of ultra-fine tungsten powder

Ultra-fine tungsten powder with a BET particle size of 210 nm was synthesized by sol spray drying, calcination and subsequent hydrogen reduction process. Then this powder was treated by ball-milling, the characteristic changes of this powder before and after milling were investigated. Then the sintering densification behavior of these powders with different ball-milling time (0 h, 5 h, 10 h) were also studied. The results show that ball-milling treatment greatly activates the sintering process of ultra-fine tungsten powder. The relative density of the powder ball-milled for 10 h could reach 97.3% of theoretical density (TD) when sintered at 1900 °C for 2 h, which is 600 °C lower than the required temperature of the traditional micro-scaled powder sintered for the same density. At the same time, ball-milling treatment could substantially reduce the onset temperature of sintering as well as recrystallization, and bulk tungsten materials with more uniform and finer microstructure and much better mechanical properties (hardness) could be obtained.

The effect of ball milling treatment on structure and porosity of maize starch granule

Abstract Maize starch was mechanically treated by a planetary ball mill at 500 rpm for 1, 2 and 3 h. The effect of ball-milling treatment on structure and porosity of maize starch granule was studied. The SEM and TEM analyses indicated that starch granule surfaces were significantly changed and cavities in the central region of distorted granules were observed in the company with disappearance of alternate growth rings. The FT-IR analysis showed that ball milling treatment significantly increased the intensity of band 3382 cm−1 and decreased the ratio of 1047/1018 cm−1 and 995/1018 cm−1 corresponding to the crystalline/amorphous part of starch structure. Special surface area (SBET), cumulative volume (VBJH), average diameter pores (DBJH), span and median diameter (Dv, 0.5) increased rapidly and then decreased gradually. The XRD patterns, FT-IR and 13C CP/MAS NMR spectra showed that the crystallinity of starches and content of double helices of starch chains were decreased, respectively. Industrial relevance Ball milling is one kind of physical modified method in polymer industry. It can be used in a variety of applications, including nanomatrix composites, dispersed alloy materials, metallic refinery, ore treatment, waste disposal, and synthesis of organic materials. Starch is a natural carbohydrate polymer, it contributes greatly to the textural properties of many foods and is widely used in food and industrial applications as a thickener, colloidal stabilizer, gelling agent, bulking agent and water retention agent. However, limitations such as low solubility, high viscosity, shear resistance, thermal resistance, thermal decomposition and high tendency toward retrogradation limit its use in some food and non-food systems. After ball milling treatment, the reactivity of starch is increased. Furthermore, milled starches exhibit the adsorptive capacity which can offer new opportunity for starch application, for example as sorbent in food or pharmaceutical.

Ball-milling treatment effect on physicochemical properties and features for cassava and maize starches

Cassava and maize starches were mechanically treated with a stirring ball mill. The effects of ball-milling treatment on crystal structure and thermal properties of cassava and maize starches were examined by means of X-ray diffraction and differential scanning calorimetry. In addition, the ball-milling treatment effects on physicochemical properties of cassava and maize starches were investigated by analyzing the influence of ball-milling treatment on apparent amylose content, cold-water solubility and transparency. The results showed that the crystal structure of starch was destroyed by ball-milling, and the crystallinity decreased from polycrystalline to amorphous. The gelatinization temperature of starch decreased with increasing of milling time and the phase transition peak disappeared gradually during gelatinization. It was also found that the longer the milling time, the greater the apparent amylose content, cold-water solubility and transparency. Moreover, the milled cassava starch showed less apparent amylose content, greater cold-water solubility and transparency than that of milled maize starch.

ナノサイズＹ２Ｏ３：Ｅｕ｀３＋´赤色蛍光体の調製とその蛍光特性

Nano-size Y2O3 : Eu3+ powders were prepared via the thermal decomposition of yttrium carbonate coprecipitate precursors doped with europium. The carbonate precursor, which was synthesized with aging and milling, was fired at 800 °C in air. Consequently, the powder with average diameter of 36 nm was obtained. The relative fluorescence intensity due to the 5D0→7F2 transition of Eu3+ in Y2O3 sample with average diameter of 36 nm shows about 40% compared with that of commercial Y2O3 : Eu3+ phosphor with average particle diameter of 3.7 μm. The effect of ball-milling treatment during the aging of carbonate coprecipitated precursor on the preparation of nano-size Y2O3 : Eu3+ powders was discussed. Also, the effect of average diameter on the fluorescence intensity in nano-size Y2O3 : Eu3+ phosphor was discussed.