Effect Of Soaking Temperature Research Articles

Effect of soaking temperature on the physical properties of Paddy (Variety: PS-5)

Effect of soaking temperature on the physical properties of Paddy (Variety: PS-5)

Effects of soaking temperature on the microstructure and mechanical properties of a medium Mn steel for hot/warm forming

The increasing demands for better crashworthiness of vehicles require structural components with excellent energy absorption performance and anti-intrusion resistance. Here, we explored the potential of using a medium Mn steel with a 10 wt.% Mn content for hot/warm forming with the aim to produce automotive components with improved strength–ductility combination. The soaking temperature was varied from 670 to 870 °C for tuning the microstructure and the resultant mechanical properties. It is found that a duplex microstructure consisting of ferrite with a high dislocation density and retained austenite with a volume fraction of 53.5% is formed at 720 °C, leading to an exceptional strength–ductility combination (yield strength: 1016 MPa; ultimate tensile strength: 1407 MPa; total elongation: 32.7%). The energy absorbed before fracture is 39.8 GPa·%, which is four times more than that of the widely-used 22MnB5 boron steel. On basis of the experimental results, the effects of soaking temperature on austenite reverse transformation, ferrite recrystallization and martensitic transformation are discussed in depth to provide guidance for optimizing the strength–ductility combination of medium Mn steels processed by hot/warm forming.

Effect of optimized germination technology on polyphenol content and hypoglycemic activity of mung bean.

The study aimed to investigate the effect of germination conditions on the content of polyphenol extract in mung bean and to further investigate the effect of polyphenol extract in germinated mung bean on diabetic mice. Through single factor experiment and response surface experiment, the effects of soaking temperature, soaking time, germination temperature, germination time and soaking liquid CaCl2 concentration on the polyphenol content of mung bean were analyzed. The optimal germination conditions of mung bean were determined as soaking temperature 25°C, soaking time 11 h, germination temperature 28°C, germination time 3 days and CaCl2 concentration 2 mM. Under these conditions, the content of polyphenol extract in germinated mung bean was 4.878 ± 0.30 mg/g, which was 3.07 times higher than that in ungerminated mung bean. The structure and content of purified polyphenols in germinated mung bean were determined by HPLC-MS/MS. Quinic acid, Quercetin, Rutin, Vitexin, Isovitexin and other substances were identified, and the content of polyphenols was 65.19%. In addition, through the in vivo and in vitro hypoglycemic activity experimental study of germinated mung bean polyphenols extract, the results showed that germinated mung bean polyphenols had an in vitro inhibitory effect on α-glucosidase, IC50 was 44.45 mg/ml. In vitro inhibitory activity was stronger after digestion. Polyphenol extract can significantly reduce blood sugar and improve insulin resistance in Type 2 diabetic mice (T2DM). According to the results, germination treatment is an effective way to increase the content of polyphenols in mung bean, and the polyphenols extract has hypoglycemic activity.

Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice.

Brown rice is a staple whole grain worldwide. Hence, the effects of cooking on the nutritional properties of brown rice are important considerations in the field of public health. Soaking is a key stage during rice cooking; however, different rice cookers use different soaking conditions and the effects of this on the physiochemical properties and nutritional composition of cooked brown rice remain unknown. In this study, the setting of varied soaking conditions was realized by a power-adjustable rice cooker, and the effects of soaking temperature (40, 50, 60 and 70 °C) and time (30 and 60 min) on cooked brown rice were thoroughly analyzed. Textural results revealed that cooked brown rice was softer and stickier after soaking. Grain hardness decreased by increasing the soaking temperature and time. Furthermore, stickiness after soaking for 60 min was higher than that after 30 min, and this decreased with the soaking temperature. There was no significant unpleasant flavor after soaking, and the volatile compound profile between soaked and unsoaked brown rice was similar. Neither soaking temperature nor time had any significant effect on the phytochemical contents (phenolic compounds, α-tocopherol and γ-oryzanol) or antioxidant capacity of cooked brown rice, whereas γ-aminobutyric acid content was effectively preserved within a certain soaking temperature range. Textural properties can be effectively controlled by soaking temperature and time, and nutritional properties remain stable when soaking at 40-70 °C for 30-60 min.

Optimization of soybean pre-treatment processes for the improvement of their nutritional, biochemical and bioactive characteristics

Soybeans (Glycine max) are one of the most widely grown oilseeds in the world. Soybeans are processed into several products. However, during these transformation processes, the nutritional value of the beans can be greatly affected. Therefore, it was important to find optimal conditions under which soybeans can be processed while retaining their nutritional value. The objective of the study was therefore to improve the nutritional composition of soybeans while optimizing the different processing techniques. Thus, untreated (EN), dehulled (ED), sprouted (EG), roasted (ETO,) and distilled water soaked (ET) soybeans were used to determine the proximate, bioactive and anti-nutritional composition. Sprouted (EG) and dehulled (ED) beans were subjected to temperature and time factors respectively to determine the action of these factors on the nutritional composition of soybeans. The results show that the different types of samples are rich in protein (37.98±2.75 g/100g DM), fat (20.02±1.87 g/100g DM), potassium (1838.68±2.75 mg/100g DM), and magnesium (276.45±8.47 g/100g). Sprouted seeds (ED) and hulled seeds (ED) showed the best nutritional potential. The effect of soaking temperature on shelled seeds and the monitoring of germination at 24h, 48h, and 72h allowed for optimizing the nutritional properties of soybeans. Thus, the samples germinated at 24 h showed the highest energy value while the seeds germinated at 72 h are more suitable in terms of functional foods and the hulled soybeans soaked at 40°C have a high food potential. These data are very important in food industries and for possible formulations.

Effects of soaking temperature and ultrasonic power on the cooking time and physical properties of brown rice

The effect of ultrasonic soaking assisted microwave drying on the optimum cooking time and physicochemical properties of brown rice were investigated. After the ultrasonic soaking, the optimum cooking time of brown rice was significantly reduced, and the physical properties improved. The rice bran treated with high-temperature soaking and high-power ultrasound showed a porous structure with dense striped gaps. Accordingly, faster heat and mass transfer brought about the acceleration of drying rate and the reduction of drying time. The pretreatment and microwave drying reduced the gelatinization enthalpy (ΔH), which was beneficial to enhance the degree of gelatinization of starch. Microwave drying obviously increase the breakdown viscosity of brown rice flour, bringing about better tasting qualities. The content of free fatty acids, color parameters, and crystalline structure remained stable after pretreatment and microwave drying. Novelty impact statement Appropriate high-power ultrasound at the soaking temperature of 60°C assisted microwave drying significantly altered the structure of brown rice bran, reduced the optimum cooking time, and improved the physical properties of brown rice. Ultimately, our research proved that soaking and ultrasound-assisted microwave was a promising way to produce instant brown rice with high quality.

Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour.

Germination is a biochemical process that has been widely used to improve the nutritional quality, functional properties, and bioavailability of the protein. Soaking is the preliminary step for germination. Effect of soaking temperature on germination parameters was studied to select the suitable soaking temperature for germination. The effect of germination time on nutritional, functional, and microstructural properties of chickpea flour was evaluated. The soaking temperature was selected as 30°C depending on the germination percentage, vigor value, and mean germination time. Physico-chemical composition, antioxidant activity, ascorbic acid, total phenolic, and total flavonoid were investigated over 4 days of germination. It was found that protein content increased on dry matter basis, whereas carbohydrate and fat content decreased during germination. Ascorbic acid content was found to increase to about 3.52 times. Antioxidant activity increased from 24.14% to 58.50% after 4 days of germination. Water absorption capacity was found to decrease, whereas oil absorption capacity increased. XRD pattern depicted a decrease in crystallinity due to the degradation of amylopectin and increased amylose content. SEM was used to study the microstructural changes with increase in germination time. DSC studies were also carried out to study the effect of germination on thermal properties of chickpea flour. PRACTICAL APPLICATION: This research work gives an outline of the available literature on the mechanism of hydration and germination process with the associated chemical and biochemical changes in the bioactive components along with the special emphasis on the health benefits. The present work is an effort toward the development of chickpea-based meal-replacement beverages.

Effect of soaking temperature on the tensile and morphological properties of banana stem fibre-reinforced polyester composite

In this work, NaOH was used in modification of Banana stem fibre (BSF). Random matted BSF reinforced polyester composites were produced using hand layup moulding technique. The results of the tensile strength test on the composites fabricated with 30% mass fraction of BSF fibres treated under the temperatures of 30 ??C, 45 ??C, 60 ??C, 75 ??C and 90 ??C were studied. Surface modification of the BSF with 30 ??C showed slight improvement in the tensile strength from 17.39 to 18.05 MPa and increase in the tensile modulus from 1149.35 to 3519.65 N/mm2 as compared to the untreated fibres. Variation in properties due to treatment temperature was observed to show a higher value of properties at the 30 ??C than at 45 ??C, 60 ??C, 75 ??C and 90 ??C treatment temperatures. The result of scanning electron microscopy micrographs of the surfaces of the fibres indicated an improvement in adhesion of the fibres with the resin, which was as a result of the reduction of the hygroscopic nature of the fibres from the surface treatment, which resulted in its higher tensile strength. Thermogravimetric analysis/differential thermogravimetric analysis also showed that the treatment enhanced the thermal stability of the composite.

Effect of Low-Friction Composite Polymer Coatings Fabricated by Electrophoretic Deposition and Heat Treatment on the Ti-6Al-4V Titanium Alloy\u2019s Tribological Properties

In this work, polytetrafluoroethylene/polyetheretherketone (PTFE/PEEK 708) coatings were fabricated by electrophoretic deposition (EPD) and heat treatment to improve the tribological properties of the Ti-6Al-4V alloy. A stable suspension containing chitosan polyelectrolyte allowed the co-deposition of both polymer types. The effect of soaking temperature and cooling rate on the coating microstructure was determined. The homogeneous coatings were obtained by heating at 450 °C and cooling with a furnace or in water. The crystalline PTFE separate particles and their agglomerates were homogeneously distributed in a PEEK matrix. Interestingly, the PEEK structure was amorphous regardless of the cooling rate after heating. This new phenomenon is associated with the fluorination process. The coatings exhibited moderate scratch resistance but significantly decreased the coefficient of friction (COF) and enhanced the wear resistance of the alloy during the dry friction process in sliding contact with an Al2O3 ball. The COF of the PTFE/PEEK 708 coating equaled 0.10 at room temperature (RT) and was lower than that of the alloy and pure PEEK 708 coating investigated in the same conditions, which reached 0.70 and 0.27, respectively. The wear rate of the coated alloy at RT was lower than that of the uncoated and PEEK 708 coated alloy, around 1900 and 10 times, respectively. Both the COF and wear increased slightly during friction at 150 °C. The coating was not effective in improving the alloy’s tribological properties during friction at 260 °C.

Enhancing Mechanical Performance of Bagasse Fiber-Epoxy Composite by Surface Treatment

Surface treatment is one of the method used to enhance the mechanical performance of natural fiber composite by improving the compatibility of fiber and matrix. Nevertheless, no proof can be shown on which surface treatment is the absolute solution in improving the mechanical properties of natural fiber composite. Different surface treatments might have needed for different kinds of natural fiber composites. In this research work, water, alkaline, permanganate, bleaching and acetylation treatment on bagasse fiber are evaluated and the effect of soaking temperature as well as the effect of fiber loading are investigated. The mechanical performance of bagasse fiber-epoxy composite was studied by carrying out three-point bending test and optical microscopy test. Among 0w/w% and 5w/w% fiber loading, composite with 1w/w% and 2w/w% fiber loading possessed the highest flexural strength and modulus respectively. However, poor wettability between fiber and matrix was observed at higher fiber loading. Water, bleaching, permanganate and acetylation treatment have minor positive effect on the mechanical performance of the composite, yet a great increment in flexural properties of alkali treated fiber composite was noticed such that 21.48% and 23.95% of improvement was made on flexural strength and flexural modulus respectively. Optical microscopy test indicated that alkali treatment is responsible for roughening the fiber surface, and improving the fiber wettability and dispersion. Depend on the surface treatment, effect of soaking temperature may vary. In some treatments, hotter soaking temperature led to faster rate of reaction, which resulted in greater surface roughening and greater cleansing effect. Despite of that, over reaction can be happened in some cases, which will result in lower flexural properties due to over damaged fiber. Hence, it was concluded that the alkaline treatment at room temperature could be the most effective surface treatment to enhance the mechanical performance of bagasse fiber-epoxy composite.

Temperature gradient cooling technique: Boosting high power factor of Bi2S3+x thermoelectric material

Bi2S3 thermoelectric (TE) material has received extensive attention due to its earth-abundant and low-cost elements. This study has been successfully synthesized a series of Bi2S3+x bulks with a preferential c-axis orientation using temperature gradient cooling technique that is simple and high-yield, focusing on the effects of soaking temperature (TS) and the amount of excess S on their TE properties. We found that the electrical conductivity of TS = 1103 K sample was greatly enhanced due to the decreased Bi vacancy. Along with the moderated thermal conductivity, the highest ZT value was obtained almost in the whole temperature. Further adding excess S could effectively tailor carrier concentration and significantly enhance Seebeck coefficient, leading to a maximum power factor (PF) of 167 μW m−1 K−2 at 773 K for the Bi2S3.02 composition. TGCT prepared samples have a weak temperature dependence of PF and a high engineering power factor (PFeng). A maximum PFeng value of 50 mW m−1 K−1 was obtained at Thot = 773 K. Consequently, a peak ZT of 0.14 was achieved for Bi2S3.02 sample in despite of the slightly enhanced thermal conductivity, which is 133% higher than that (0.06) of pristine Bi2S3.

Effect of soaking temperature on the microstructure and mechanical properties of heat-treated Al-Si-Nb TRIP steel

Two-step heat treatment with bainitic hold at 425 °C was applied to low alloyed high strength steel with partial substitution of silicon by aluminium. The steel was further micro-alloyed by niobium. Various soaking temperatures in the range of 750-1250 °C were used to analyse the effect of soaking on mechanical properties and microstructure of the steel. According to calculations in JMatPro, the temperatures below 900 °C should lie in an intercritical (tow phase) region, while the temperature of 900 °C should be the first one to ensure full austenitization of this steel. To dissolve different portion of niobium into solid solution, higher soaking temperatures were also used. Tensile strengths of 780-1069 MPa and total elongation of 22-46 % were achieved.

Effect of soaking temperature on soaking characteristics of soybean (Glycine max) during rehydration process

The effect of soaking temperature on the moisture uptake and the protein loss of soybeans during soaking process investigated. As the soaking temperature increased, the soaking rate significantly increased and Peleg model was suitable for describing the soaking characteristics of the soybean with high R2 values (>0.991). The soaking time to achieve the target moisture content of soybean (130%) was estimated to be 12.6, 3.11 and 2.31 h at 25, 35 and 45 ℃, respectively. Peleg model well described the protein loss kinetics of soybean during soaking with high R2 values (>0.941). The results showed that the protein loss of soybean at the target moisture content were 35.2, 93.1 and 103.0 mg/g at 25, 35 and 45 ℃, respectively. In this study, the optimum soaking condition for quality of soybean was 12.6 h of soaking time at 25 ℃.

Improvement of tribological behavior of H-13 steel by optimizing the cryogenic-treatment process using evolutionary algorithms

The effect of soaking temperature and duration of cryogenic treatment cycles were investigated for the hot die steel AISI-H13 to improve its wear resistance. The amount of wear, average friction coefficient, and maximum local contact temperature were investigated against the AISI D3 cold work tool steel (hardened and tempered) used as counter-surface for five conditions – varying the loading and sliding speed. Sliding parameter has great influence over wear rate when is compared to load effects. The wear detected on the surface analyzed is adhesive wear produced by deformation lips, surface cracks and fractured ridges. To achieve an increase of efficiency, Particle Swarm Optimization is preferred as it showed lower deviation than Bacteria Foraging Optimization in optimized results.

Hydration kinetics of little millet and proso millet grains: effect of soaking temperature.

Hydration characteristics of little millet (Panicum sumatrense) and proso millet (Panicum miliaceum) were studied at different soaking temperatures (30, 40, 50, 60 and 70°C) and fitted into hydration models. From the initial moisture contents of 11.02 (d.b.) and 10.45% (d.b), little millet and proso millet grains attained the equilibrium moisture content of 38-50.17% (d.b) and 39.11-47.15% (d.b.), respectively. Little millet took 18.5h to reach equilibrium moisture content at soaking temperature of 30°C and 3.5h at 70°C. For proso millet, it took 4h at 70°C and 19h at 30°C. The data of moisture content with time fitted to Lewis, Page, modified Page and Peleg models shown higher coefficient of determination values ranging from 0.92 to 0.99. Among the models, the Peleg model is more suitable for the little millet grains and both Page and Peleg models are more suitable for the proso millet grains, to represent the hydration kinetics in the soak water temperature range of 30-70°C. The dependency of the coefficients of the hydration models with temperature of soaking was found to be linear for both little and proso millets with coefficient of determination values ranging from 0.88 to 0.97.

Microfibrillated cellulose (MFC) isolation based on stalk sweet sorghum through alkalinization-bleaching treatment: effect of soaking temperature

In the current research, the effect of soaking temperature in sequence of chemical modification on the characterization of micro fibrillated cellulose (MFC) from stalk sweet sorghum waste fibres was carried out. Chemical treatment sequences through alkalization followed by bleaching treatment. The treatment was objected to unbundle the lignocellulose networks into MFC with less amorphous part and higher of crystallinity. Evaluation of the soaking temperature effect on crystallinity index of sorghum fibres was measured with X-ray diffraction (XRD) and supported by morphological image from field-emission scanning electron microscope (FE-SEM) and chemical characterization from Fourier transformation infra-red (FTIR) Spectroscopy. The experiments showed that production MFC from stalk sweet sorghum waste with alkaline-bleach treatment was successfully carried out and enhanced crystallinity index from 41% to 77.55% due to removal of amorphous part include hemicellulose and lignin.

Flexible manufacturing technology of controlling exact bake hardening value in continuous galvanizing line

Flexible manufacturing technology for ultra-low-carbon bake hardening (BH) steels with different solute carbon contents in the range of (6–16) × 10−4 wt.% was systematically studied. The effects of soaking temperature, cooling rate and aging time on solute carbon content were explored. The bake hardening value in a continuous galvanizing line with an over-aging section was investigated. Optimal manufacturing parameters were calculated using the design of experiment to obtain the best and most flexible process parameters. Results indicate a relationship among carbon content, soaking temperature and cooling rate. When solute carbon is 9 × 10−6, cooling rate is 50 °C/s, the soaking temperature is 745 °C, and BH value is 45 MPa, the requirements of an automobile factory can be met.

A crystallization method for preparation of anatase-based glass-ceramic glaze

Developing a way to prepare effective, durable and high-temperature stable anatase-based photocatalytic ceramic is of great significance. In this work, we report a crystallization method for the preparation of anatase-based glass-ceramic glaze. The raw materials were made into frit and glazed on ceramic bodies. The glazed ceramics were sintered at 1180 °C and soaked at 700 °C. The effect of soaking temperature on the crystallization process was investigated. The photocatalytic property of the glazed tiles was evaluated by degradation of methyl orange. Experimental results show that after sintering and soaking at 700 °C, nanosized anatase grains crystallize in glaze. The crystallization of anatase nanograins is attributed to the relatively high viscosity at crystallization temperature. HF etching makes more anatase grains exposed on the surface. The sample etched for 45 s shows the highest photocatalytic activity and the methyl orange is decomposed by about 90% after illumination for 35 h.

Lathe check development and properties: effect of log soaking temperature, compression rate, cutting radius and cutting speed during peeling process of European beech (Fagus sylvatica L.) veneer

The depth of lathe checks and integrity of veneer have been shown to be critical factors affecting the bonding process but also affecting the mechanical properties of veneer-based products. This study shows how beech (Fagus sylvatica L.) veneer lathe checks interval and depths are affected by soaking temperature, compression rate, cutting radius and cutting speed during the peeling process in well-controlled conditions. Freshly felled European beech logs were soaked in a water tank at 50, 60, 70 or 80 °C. Following soaking, the logs were immediately peeled with laboratory scale lathe (SEM S500) to 3.5 mm thick veneer at a cutting speed of 1, 2 or 3 m s−1 and pressure rates of 0, 5, 10 or 15%. The correlation between lathe check depth and frequency was validated using “Systeme de Mesure d’Ouverture des Fissures” (SMOF) device, which enables to measure check properties reliably on veneer ribbons. In a well-controlled peeling process, the strong correlation between check depth and interval was shown. At higher temperature, shallower and more frequent checks are created compared to lower temperature. However, the effect of soaking temperature (between 50 and 80 °C) on veneer checking is much smaller than the effect of compression rate during peeling process, where the higher compression rate produced veneer with shallower and more frequent checks. The results of the study also show that the direction of lathe check propagation could be affected by the rays in beech veneer. Rays resist crack growth in tangential direction, but act as weak planes in radial direction.

The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method

The response surface methodology was used to optimize the hydrothermal processing conditions based on the rice quality parameters of the Rong Youhua Zhan rice variety (Indica). The effect of soaking temperature (29.77, 40, 55, 70, and 80.23°C), soaking time (67.55, 90, 120, 150, and 170.45 min), and steaming time (1.59, 5, 10, 15, and 18.41 min), each tested at five levels, on percentage of head rice yield (HRY), hardness, cooking time, lightness, and color were determined, with R2 values of 0.96, 0.94, 0.90, 0.88, and 0.94, respectively. HRY, hardness, cooking time, and color increased with process severity while lightness decreased, although HRY decreased after reaching a maximum. The predicted optimum soaking temperature, soaking time, and steaming time were 69.88°C, 150 min, and 6.73 min, respectively, and the predicted HRY, hardness, cooking time, lightness, and color under these conditions were 73.43%, 29.95 N, 32.14 min, 83.03 min, and 12.24 min, respectively, with a composite desirability of 0.9658. The parboiling industry could use the findings of the current study to obtain the desired quality of parboiled rice. This manuscript will be helpful for researchers working on commercializing parboiled rice processes in China as well as in other countries.