Effect Of Partial Substitution Research Articles

Effects of sodium chloride and freeze–thaw cycling on the quality of frozen cooked noodles made of potato flour

The study aimed at exploring how the presence of sodium chloride and freeze–thaw cycles influence the quality of frozen cooked noodles. The results showed that the multiple freeze–thaw cycles worsened both the textural characteristics and the post-re-heating overall sensory quality of frozen cooked noodles, but the addition of modified potato flour combined with sodium chloride in wheat flour alleviated this deterioration. In addition, the negative effects of freeze–thaw cycles on textural characteristics, cooking loss, and water absorption of frozen cooked noodles were reduced under the addition of 1.0%–1.5% sodium chloride, but then improved considerably with >1.5% sodium chloride addition. The results indicated that partial substitution of wheat flour by potato flour combined with the addition of a proper amount of sodium chloride could alleviate the damage caused by the generation of ice crystals during the freeze–thaw cycles and improve the quality properties of the frozen cooked noodles. Novelty impact statement The present investigation revealed a significant effect of partial substitution of wheat flour with potato flour on qualities of frozen cooked noodles. Further, the addition of 1.0%–1.5% sodium chloride combined with potato flour presented a beneficial effect on the quality properties of the frozen cooked noodles.

Effects of Partial Substitution of Conventional Protein Sources with Duckweed (Lemna minor) Meal in the Feeding of Rainbow Trout (Oncorhynchus mykiss) on Growth Performances and the Quality Product.

Duckweed (Lemna minor) meal was included in the formulation of three experimental feeds (L1, L2, L3) for rainbow trout at 10%, 20%, 28% of the protein source, respectively. Increasing the duckweed inclusion, the other protein sources were adjusted to get isonitrogenous (41%) and isolipidic (20%) diets, as the control diet (LC). 540 fish (mean body weight 124.5 ± 0.7 g) were randomly allocated in 12 tanks divided equally among the four different diets. After 90 days, fish were weighed and the most important productive performances, fillet quality and fatty acid profile were determined. The final body weight in L1 (340.53 g) and L2 (339.42 g) was not different from LC (348.80 g); L3 trout significantly (p < 0.05) exhibited the lowest one (302.16 g). Similar trends were found in final mean length, weight gain, specific growth rate, food conversion rate. Somatic indices were affected by duckweed inclusion. Diets had not significant effects on the proximate composition and fatty acids of the fillet in L1, L2, L3 respect to LC. Based on this study, duckweed meal derived from Lemna minor can be included in the feed for the rainbow trout without negative effects on the growth performances at 20% of the protein substitution.

Effect of partial substitution of tomato for avocado on physico-chemical and sensory aspects of sweet-and-sour sauce.

This study aimed to develop sweet-and-sour sauces with partial substitution of tomato for avocado. Four sauces formulations containing 0%, 25%, 50%, and 75% avocado pulp were prepared. The pH, titratable acidity (TA), sugar: acid ratio, color, consistency, and syneresis analyses were performed. Sensory acceptance was measured by the hedonic, Just-about-right (JAR), and purchase intent scales. Besides, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations. The results of the color parameters showed that treatments containing avocado had higher (p < 0.05) lightness and yellowness. The avocado addition improved the rheological measurements. There was an increase in the consistency of the sauces when the avocado concentration increased. The opposite was observed for syneresis, which decreased (p < 0.05) as the avocado pulp concentration increased. Sensory evaluation revealed good consumer acceptance, and purchase intent analysis showed that most consumers would buy this product. For JAR data, sauces with 50 and 75% avocado had highest values of consistency in the JAR region. The consumers who reported the formulation with 25% avocado to be "not enough" penalized its acceptance, reducing the overall acceptance. Based on the frequency of terms cited by consumers in the CATA, it was possible to consider specific terms for each formulation. The terms pleasant color, good taste, brightness, and good consistency were associated with high overall acceptance. These terms were mostly used for sauces with 25% and 50% avocado. Therefore, sweet-and-sour sauces based on a combination of tomato and avocado has proven to be a viable alternative to traditional ketchup.

Effects of partial substitution of potato flour on cooking characteristics, texture properties and in vitro starch digestibility of fresh extruded rice‐shaped kernels

SummaryEffects of partial substitution of potato flour (0%, 10%, 20%, 30% and 40%) for rice flour on cooking characteristics, textural properties and in vitro starch digestibility of fresh extruded rice‐shaped kernels (FER). With the increase in potato flour content, the water absorption index (WAI) increased gradually, the water solubility index (WSI) decreases gradually. Hardness, elasticity, adhesion and chewiness first increased and then decreased. When the potato flour content was 30%, the peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity of the pasting test were 325, 168, 157, 312 and 144 cp, respectively. The WAI of the cooking test was 7.50 g g−1, and the WSI was 4.71%. The texture test had a hardness of 1211.82 g, flexibility of 0.85 mm, cohesiveness of 0.73 gs, adhesion of 715.38 g and chewiness of 519.28 g. The highest overall acceptability score was 4.51 in sensory evaluation. Finally, the predicted glycaemic index indicated that potato flour is a suitable raw material for low GI products.

Effect of Bainitic Isothermal Treatment on the Microstructure and Mechanical Properties of a CMnSiAl TRIP Steel

TRIP-assisted CMnSiAl steels with a fully martensitic initial microstructure have been studied in order to investigate the effect of partial substitution of Si by Al. The steel was fabricated by casting in a sand mold, hot forged, homogenizing, hot rolling, cold rolling, intercritical annealing, and finally, an isothermal bainitic treatment. During the intercritical annealing at 1023 K (750 °C) for 420 s, a matrix with a microstructure consisting of 50% proeutectoid ferrite was induced and after isothermal treatment at 663 K (390 °C) for 300 s, a microstructure of ferrite, bainite, and retained austenite was obtained. This austenite was carbon enriched and therefore stabilized, with an Ms lower than original austenite, before bainitic treatment. Microstructure and tensile properties have been analyzed, comparing these results with those corresponding to a commercial TRIP 780 steel. During tensile tests, retained austenite changes from 8.1 to 1.9%vol, with a total elongation of 23.2%, which demonstrates the TRIP effect. Texture analysis showed a weak γ-fiber in the steel, which deteriorates the drawing properties of the steel. The maximum elongation during the tensile test of this steel was obtained at 323 K (50 °C), correlating with the TRIP effect present in steel, which is favored when working within the critical zone of temperatures Msσ and Md. The results show that partial substitution of Si by Al decreases yield stress, ultimate tensile strength, increases the total elongation, and decreases the temperature for maximum elongation, related to TRIP 780.

A systematic DFT study of (Ti3/2RE1/2)AlC alloys: A new database for adjustable mechanical and electronic properties

In this study, ab initio calculations based on Pseudo-Potential Density Functional Theory (PP-DFT) method are carried out in order to highlight the partial substitution effect of Rare Earth (RE) elements in the well-known 211-MAX phase of Ti2AlC. The considered elements are Y, Sc and RE = La, Ce, Pr, Nd, Sm, Eu, Gd leading to (Ti3/2RE1/2)AlC alloys. According to the obtained results, the (Ti3/2RE1/2)AlC alloys are significantly less compressible under uniaxial stress along x and z axes. They exhibit high resistance to shearing along <001> direction. In addition, the calculated heat capacity for (Ti3/2RE1/2)AlC alloys increases with respect to the temperature, a maximum is found in the temperature range 200–300 K. Localized states occur in (Ti3/2RE1/2)AlC alloys due to the f states filling of the rare earth elements. The magnetic moment of (Ti3/2RE1/2)AlC compounds increases according to 4fn(n=2 for Ce to n=7 for Gd) filling. Our findings provide a theoretical database for new tunable properties of (Ti3/2RE1/2)AlC alloys.

Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese

Blocking bitterness imparted from salt replacers to develop nonbitter sodium‐free salts is a major challenge in the food industry and a potential strategy to improve public health. This study aimed to treat the bitterness of potassium and magnesium chloride and investigate the effects of partially substituting sodium chloride with different formulations of these treated salts on white brined cheese properties. An 80% reduction of sodium content (i.e. 2.69% in the control to 0.66% in one treatment) was achieved. Sensory testing showed that 50% sodium substitution with treated potassium exhibited higher overall and saltiness‐liking scores than the control. Substitution with treated potassium chloride increased bitterness acceptability score having a value of 7.8/9 at Week 4.

The structural properties of Y1-XLaXBa4Cu7O15+ δ superconductor compound

The eff ect of partial substitution for lanthanum (La) on the structural properties of the compound Y1-xLaxBa4Cu7O15+δ were studied. The variation of (x) are x=0.1, 0.2 and 0.3, which was synthesized by solid state reaction method. The mixed powder was pressed with pressure (7 ton / cm2) as a disc (1.5 cm) diameter and a thickness of (0.25 to 0.3 cm). The samples were sintering by 120 °C / hour with a changing rate from room temperature to 850 ° C through 72 hours. XRD analysis using to calculate crystal size, strain and degree of crystallinity. It was found all samples have orthorhombic structure and change of structure with increasing lanthanum concentration. It was shown that the change lanthanum concentrations of all our samples produce a change in the crystal size, strain, degree of crystallinity and lattice parameters.

The dependence of the energy density states on the substitution of chemical elements in the Se6Te4-xSbx thin film

The energy density state are the powerful factor for evaluate the validity of a material in any application. This research focused on examining the electrical properties of the Se6Te4- xSbx glass semiconductor with x=1, 2 and 3, using the thermal evaporation technique. D.C electrical conductivity was used by determine the current, voltage and temperatures, where the electrical conductivity was studied as a function of temperature and the mechanical electrical conduction were determined in the different conduction regions (the extended and localized area and at the Fermi level). In addition, the density of the energy states in these regions is calculated using the mathematical equations. The constants of energy density states are determined, namely the electron hopping distance, the width of the tails, and pre - exponential factor. The densities of the energetic states (extended N (Eext), localize N (Eloc) and at the Fermi states N (Ef) will be calculated in each of the regions. Moreover, the effect of partial substitution of Se with antimony on energy states and degree of randomness, results observed that the energy densities changing with an increase antimony Sb concentration.

Low temperature autoignition of diesel fuel under dual operation with hydrogen and hydrogen-carriers

While electrification of light duty vehicles is becoming a real solution to abate local pollutant as well as greenhouse gases emission, heavy duty applications (such as long distance, freight and maritime transport) will keep requiring fuel-based propulsion systems. In these sectors, dominated by compression ignition engines, research on alternative biofuels and new combustion modes is still highly necessary. Dual-fuel combustion appears as a very promising concept to replace conventional diesel fuel by sustainable ones. Among the latter, hydrogen-derived fuels (the so-called electrofuels or e-fuels) are maybe the most interesting. This work addresses the effect of partial substitution of diesel fuel by hydrogen and hydrogen-carriers (ammonia and methane) on the autoignition process under low temperature conditions. Tests were carried out in a constant volume combustion chamber at different temperatures (535, 600 and 650 °C) and pressures (11, 16 and 21 bar). While the cool flames timing and intensity was only slightly affected by the low reactivity fuel energy content, the main ignition was delayed, this effect being much more noticeable for ammonia, followed by hydrogen and finally methane. Kinetic simulations showed a clear competition for active radicals between both fuels (diesel and low reactivity fuel). The combustion duration also increased with the hydrogen or hydrogen-carrier content, which greatly points to the need of modifications in the injection strategy of compression ignition engines operating under dual mode. A correlation was proposed for estimating the autoignition delay time for dual-fuel lean combustion at low temperature.

Microstructure and properties of melt-spun AlYNiCr multi-component amorphous alloy ribbons through partial substitution of Cr for Ni

In this study, the effect of partial substitution of Cr for Ni on microstructure, thermal and anti-corrosion properties of Al33.3Y33.4Ni33.3−xCrx (x = 1 ∼ 10 at.%) multi-component amorphous alloy ribbons was investigated. The onset crystallization temperature of metallic ribbons are all above 720 K. The average micro-hardness of each specimen is over 510 HV0.1. In spite of partial substitution of Cr for Ni, the self-corrosion potentials are almost unchanged and the maximum of pitting corrosion potential can reach −0.51 VSCE for Al33.3Y33.4Ni27.3Cr6 alloy ribbons. When the Cr content increases from 1 at.% to 10 at.%, it can result in a decrease of corrosion current density from 6.46 × 10−5 A/cm2 of the Al33.3Y33.4Ni32.3Cr1 to 3.63 × 10−5 A/cm2 of the Al33.3Y33.4Ni31.3Cr2 and then increase to 4.67 × 10−4 A/cm2 of the Al33.3Y33.4Ni23.3Cr10 alloy ribbons. The minimum of passive current density can reach 1.05 × 10−4 A/cm2 for Al33.3Y33.4Ni29.3Cr4 alloy ribbons. Therefore, it is assumed that substituting appropriate content of Ni by Cr element into equimolar AlNiY medium entropy amorphous alloys can improve the ability to resist pitting corrosion in 3.5 wt% NaCl solution.

Organic substitutions improve soil quality and maize yield through increasing soil microbial diversity

Organic substitution is beneficial to sustainable agricultural development. In order to determine the proper fertilization strategy, it is necessary to evaluate the effects of partial substitution of nitrogen fertilizer with organic amendments on soil quality and crop yield, as well as their decisive factors. A five-year organic substitution field experiment was set up to investigate the effects of partial substitution of chemical fertilizer with stover, cattle manure and biochar on soil quality, soil microbial and nematode diversities and crop yield in a maize (Zea mays L.) field of Northeast China. Our results showed that organic substitutions increased soil quality and manure substitution increased maize yield through changing the composition and functional group of soil biota. Bacteria played important roles in determining the maize yield, but the beneficial effects were contingent on the different types of organic substitution. Stover substitution improved soil quality through increasing bacterial diversity but may lead to the competition of nitrogen between microorganisms and crops. Compared with conventional fertilization, manure substitution provided resources with suitable C/N ratio (6.82) and resulted in the higher maize yield, but the soil quality improvement was weaker under manure substitution than under stover substitution. Biochar substitution reduced the relative abundance of plant-parasitic nematodes but caused an increasing of potential pathogenic fungi for maize. Comprehensively, stover substitution is the most promising fertilization regime for maize in Northeast China from the perspective of soil quality and soil biodiversity.

Effect of partial substitution of wheat flour with Moringa oleifera leaf powder on physical, nutritional, antioxidant and antidiabetic properties of cookies

BackgroundMoringa oleifera leaf is a prominent leaf in folk medicine used to treat many diseases including diabetes mellitus. This study is aimed at determining the effects of substitution of wheat flour with Moringa oleifera leaf powder (MOLP) on physical, nutritional, bioactive, antioxidant and antidiabetic properties of cookies. Wheat flour was substituted with MOLP (2.5%, 5% and 10%) in the baking of the cookies (C1, C2 and C3, respectively), and its effects were evaluated on proximate, bioactive compounds, antioxidant, physical and inhibitory properties against α-amylase and α-glucosidase enzymes using standard methods. Also, sensory attributes of the cookies were determined using 9-point hedonic point.ResultsThe results showed thickness were significantly (p < 0.05) reduced while diameter and spread ratio of the cookies increased as the level of MOLP increases. The inclusion of MOLP in the cookies led to significant (p < 0.05) enhancement in the bioactive compound, antioxidant and inhibitory properties of MOLP-substituted cookies. Also protein, ash, fat and fibre contents were significantly (p < 0.05) increased in MOLP-substituted cookies while carbohydrate and energy value reduced. The sensory evaluation revealed that MOLP-substituted cookies at the level of 2.5% were more acceptable than other MOLP-substituted cookies.ConclusionWith the higher bioactive, antioxidant and inhibitory abilities against α-amylase and α-glucosidase enzymes and enhanced protein content of MOLP-substituted cookies, MOLP poses as a potential functional ingredient in baking of cookies.

Pitaya peel extract and lemon seed essential oil as effective sodium nitrite replacement in cured mutton

This study aimed to assess the effects of partial substitution of sodium nitrite with different combinations of pitaya peel (PP) and lemon seed essential oil (LSO) extract as antioxidants on the quality of cured mutton. The lipid oxidation, volatile basic nitrogen, sensory evaluation, and total viable count of cured mutton were determined. The results of the quality evaluation of cured mutton indicated that the L*, a*, and sensory evaluation values were significantly higher in the T9 group than in the T2 group (P < 0.05), and the pH, shear force, and lipid oxidation (TBARS value) were significantly lower in the T9 group (P < 0.05) than in the T2 group. The TBARS value, total volatile basic nitrogen, shear force, and total viable count were significantly lower in the T9 group than in the T7 and T8 groups (P < 0.05). In addition, the T2 group had the lowest values of total volatile basic nitrogen and total viable count compared with the other treatment groups. The results demonstrated that the application of LSO and PP extracts to replace nitrite partially could achieve the preservation of mutton and reduce the use of nitrite in the curing process.

Effect of Partial Substitution of Sodium Chloride (NaCl) with Potassium Chloride (KCl) Coupled with High-Pressure Processing (HPP) on Physicochemical Properties and Volatile Compounds of Beef Sausage under Cold Storage at 4 °C

This study aimed to evaluate the effects of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) in combination with high-pressure processing (HPP) on the physicochemical properties and volatile compounds of beef sausage during cold storage at 4 °C. Significant differences were found in the volatile compounds of beef sausages with 0%, 25%, and 50% NaCl contents partially substituted with KCl subjected to 28 days of storage and were well-visualized by heat map analysis. A total of 75 volatile compounds were identified and quantified in the beef sausages at the end of 28 days of storage, including 12 aldehydes, 4 phenols, 2 ketones, 18 alcohols, 8 acids, 3 esters, 14 terpenes, and 14 alkanes. Thirteen compounds had low odor activity values (OAV) (OAV &lt; 1); however, high OAV (OAV &gt; 1) were obtained after partial substitution of NaCl by KCl at 25% and 50% with HPP treatment compared to the non-HPP treated samples. In addition, 50% NaCl substitution with KCl in conjunction with HPP treatments increased thiobarbituric acid reactive substances (TBARS) by (0.46 ± 0.03 mg/MDA) compared with no HPP treatments. Replacement of 25% and 50% NaCl with KCl decreased TBARS by an average of 10.8% and 11.10%, respectively, compared to 100% NaCl coupled with HPP beef sausages. In summary, HPP and partial substitution of NaCl with KCl at 25% and 50% can be used to compensate for the reduction of NaCl in beef sausage by keeping the physical and flavor fraction at required levels.

Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp.

Excessive salt is usually required to maintain good gel properties and quality characteristics for unwashed fish mince gels (UFMG). This study aimed to investigate the effects of partial sodium chloride substitution (30%) with different substitutes (potassium chloride, disodium inosine-5′-monophosphate, basil) on the gel and flavor properties of UFMG from Ctenopharyngodon idellus. The results indicated that the texture and gel strength of NK (30% NaCl was replaced with 30% KCl) were fairly similar to that of N group (NaCl only), and the whiteness had improved significantly (p < 0.05), while the product eventually yielded a certain bitter taste. The addition of disodium inosine-5′-monophosphate (DIMP) significantly (p < 0.05) increased the hardness, chewiness, buriedness degree of tryptophan and gel strength, decreased the content of α-helix structure in the gels, while less change occurred in gel whiteness and network structure. Basil significantly (p < 0.05) reduced the buriedness degree of tryptophan, gel strength and whiteness, and deteriorated the gel structure. Nevertheless, the addition of DIMP or basil reduced the bitterness induced by KCl and improved the overall acceptability scores of gels of the N group. Moreover, there was no distinct difference in moisture content and water-holding capacity between all groups. Therefore, replacing sodium chloride in UFMG with 25% potassium chloride and 5% DIMP may be an ideal sodium salt substitution strategy.

Mechanistic insight into the promoting effect of partial substitution of Mn by Ce on N2 selectivity of MnTiOx catalyst for NH3-SCR of NO

BackgroundOwing to excellent low-temperature activity and environmentally friendliness, Mn-based catalyst is commonly considered as one of the promising alternatives to traditional V-based catalysts for NH3-SCR of NO. However, Mn-based catalysts still suffer from some drawbacks, such as poor N2 selectivity and narrow operating temperature window. MethodsHerein, MnTiOx catalyst was synthesized through a facile coprecipitation method. Ce was adopted to partially substitute Mn in MnTiOx catalyst to promote N2 selectivity and high-temperature activity. Significant findingsThe partial substitution of Mn by Ce in MnTiOx catalyst could significantly improve N2 selectivity and widen operating temperature window. The higher substitution rate of Mn by Ce was, the better N2 selectivity of Ce MnTiOx catalyst was. Partial substitution of Mn by Ce led to mild redox property, enhanced surface acidity, lower surface Mn4+ and chemisorbed oxygen species proportion on catalyst surface. Besides, partial substitution of Mn by Ce was in favor of the generation NH4NO2 species in NH3 oxidation reaction, and boosted the consumption of -NH2 species during NH3-SCR reaction, which was conducive to N2 formation. The reactions between adsorbed NH3 species and oxygen species through Langmuir-Hinshelwood mechanism might be inhibited by partial substitution of Mn by Ce, thus effectively restraining N2O formation.

Mixed (Sr1 − x Ca x )33Bi24Al48O141 fullerenoids: the defect structure analysed by (S)TEM techniques

Abstract (Sr1−x Ca x )33Bi24+δ Al48O141+3δ/2 fullerenoid solid solutions have been synthesized and the effect of partial substitution of Sr by Ca has been characterized by (scanning) transmission electron microscopy, applying different imaging methods. Most of the defects commonly observed in face centered cubic compounds, have also been observed in (Sr1−x Ca x )33Bi24+δ Al48O141+3δ/2. Based on purely geometrical and topological models, structural presentations for the coherent twin boundaries and stacking faults have been constructed on the basis of complex spherical “Al84O210” units. The results are compared to defects observed in the crystallite fullerite C60.

Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality

The effect of partial substitution of pork backfat by olive oil oleogel and NaCl by KCl on the technological and nutritional characteristics of fermented sausages was studied. Four formulations of fermented sausages were evaluated: control (C) with 18g pork backfat and 1.5g NaCl per 100g; treatment (N) with 50% NaCl substituted by KCl; treatment (O) with 50% pork backfat substituted by oleogel; and treatment (D) with 50% simultaneous substitution of NaCl and pork backfat by KCl and oleogel. Selected physicochemical and microbiological characteristics of the formulations were measured on 0, 1, 4, 7 and 14 d after manufacture. Treatment (D) had higher water activity and exhibited lower weight loss. Sensory evaluation was performed by a nine-member trained panel and differences among treatments were identified in color and textural attributes, but not in flavor, bitterness, saltiness. According to a 54-member consumer panel, treatment (O) was judged as second best in personal preference, following treatment (C). After fermentation and ripening of the sausages, treatment (D) had 51.9% less sodium, 19.2% less cholesterol and 17.8% less saturated fatty acid content than (C). The results show that it is possible to produce sensorially acceptable and microbiologically safe fermented sausages with a healthier nutritional profile.

Evaluation of Unreliable Flow Lines with Limited Buffer Capacities and Spare Part Provisioning

We consider a model of an N-stage flow line with stochastic processing times and interstage buffers that decouple adjacent production stages. Machine downtimes are induced by failures of critical machine components. Each machine is assumed to have exactly one of these failure-prone components. To achieve high machine availability, it is assumed that spare parts for those failure-prone critical components are kept in stock. Failed components are immediately replaced with new, functioning components, and a one-for-one replenishment policy is applied for the restocking of those spare parts. We present a novel decomposition approach to approximate the average throughput and inventory for a system with an arbitrary number of machines, buffers, and spare parts. With a detailed numerical study, we analyze the impact of different parameter constellations on the approximation quality. We demonstrate the remarkable accuracy of our method by comparing our results with both exact and simulated values. Using our method, we further study the complex interaction and partial substitution effects between buffer sizes and spare part base-stock levels on the logistical performance of the flow line.