Effects Of Processing Technologies Research Articles

The Effects of Processing Technology on the Quality of Black Tea

The Effects of Processing Technology on the Quality of Black Tea

Preparation of electroless copper coated glass fiber and piezoresistive properties of copper coated glass fiber reinforced plastics

Metallized glass fibers have the excellent electric conductivity and low price compared with carbon fibers. Metallized glass fibers were fabricated by coating copper on the surface using different processing technologies and the effects of processing technology on the properties of copper coated glass fibers were discussed. By hand laying up molding, metallized glass fiber reinforced plastic (MGFRP) with good dispersion and interfacial cohesion was prepared successfully. The piezoresistive properties of MGFRP were compared with those of carbon fiber reinforced plastic (CFPR). The results show that copper coated on glass fibers with volume resistivity of 10−5Ω·cm have the good electrical conductivity and cohesion between two phases through optimizing the pretreatment technology of glass fibers and the formula of chemical plating solution. MGFRP has the distinct and similar piezoresistive characteristics with CFRP and exhibits the better piezoresistive sensitivity to fracture.

Effects of processing technologies on mechanical properties of sic particulate reinforced magnesium matrix composites

Mg matrix composites with SiC particles ranging from 5vol%–25vol% were prepared using stirring casting method. Die casting, squeezing casting, and extrusion were applied for inhibiting or eliminating the defects such as gas porosity and shrinkage void. Through die casting and squeezing casting, most of the defects in Mg matrix composites could be eliminated, but the mechanical properties were improved limitedly. On the other hand, after hot extrusion, not only most of the defects of as-cast composites ingots were eliminated, but also the mechanical properties were improved markedly. With the addition of SiC, the tensile strength, yield strength and elastic modulus of as extrusion SiCp/AZ61 composites increased remarkably, and the elongation decreased obviously.

Effects of processing technologies and pectolytic enzymes on degradability of nonstarch polysaccharides from rapeseed meal in broilers

Rapeseed meal (RSM) contains a high level of nonstarch polysaccharides (NSP) that are not well degraded in poultry and interfere with digestion of other nutrients as protein, starch, and fat. By altering physicochemical properties of NSP from RSM, processing and enzyme technologies might improve digestive utilization of RSM, enhancing its potential as a source of nutrients in poultry diets. The effects of wet milling and extrusion in combination with pectolytic enzymes on the degradability of RSM in broilers were investigated in a 3 × 2 factorial arrangement. Wet milling and extrusion did not affect total tract apparent digestibility of DM, CP, crude fat, and nonglucose polysaccharides (NGP). Addition of pectolytic enzymes did not affect total tract apparent digestibility of CP and crude fat, but improved degradability of NGP by 9 to 20% units (P < 0.001), independent of prior technological processing of RSM. This coincided with an increased NGP concentration in the ceca (4 to 7 g/g of cobalt, P < 0.001), indicating that more NGP were solubilized such that they could enter the ceca and become available for fermentation. Particle size reduction facilitated solubilization of polysaccharides from RSM, increasing the concentration of NGP found in the ceca (4 g/g of cobalt, P = 0.008). Without help of additional pectolytic enzymes, those solubilized structures could, however, still not be degraded by the cecal microbiota. Feed intake, BW gain, and feed conversion ratio were not affected. No interaction between processing technologies and enzyme addition was found. Apparently, the processing technologies studied were not facilitating accessibility of NSP to pectolytic enzymes added to the feed in vivo.

Effect of processing technology on the morphological, mechanical and electrical properties of conductive polymer composites

Abstract Conducting carbon/polypropylene (PP) and carbon/poly(butylene terephthalate) (PBT) composites containing crystalline natural graphite and carbon black (CB) were prepared by compression and injection molding. The effect of the processing technology on the electrical, mechanical, and morphological properties was investigated. Determination of the constant torque at the end of the mixing process and differential scanning calorimetric (DSC) measurements showed that graphite had better connectivity with the more polar matrix (PBT) than with the less polar one (PP). Scanning electron microscopy (SEM) studies showed that compression molding results in a homogeneous structure, while injection molding results in a skin-core structure with different orientations. Layered electrical conductivity studies showed that the electrical conductivity of the compression molded samples did not change along the thickness of the sample, while that of the injection molded samples changed throughout the material, which is due to the different structures developed with each type of processing.

Electrical characterization of interfaces in unitype directly bonded silicon wafers

The effect of processing technology and oxygen contamination on the electrical characteristics of the interface of unitype directly bonded Si wafers is investigated. A study on p–p and n–n bicrystals bonded after joining in air or deionized water shows that the interface activity is defined by a contamination level of oxygen and acceptor-like impurities (probably aluminum). The activity of oxygen-free interface in the bicrystals manufactured by joining and annealing of ion-etched wafers in vacuum depends mainly on mismatching of the bonded wafer crystal lattices. The properties of bicrystals with a buried oxide layer specially grown before bonding are strongly dependent both on the homogeneity of SiO 2 and contamination of SiO 2/Si interface by aluminum.

The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production

The effects of different treatments on the patulin content of apple juice during the production of industrial apple juice concentrate were investigated. Conventional clarification using a rotary vacuum precoat filter was found to be more effective than using ultrafiltration for the removal of patulin from apple juice. The average losses of patulin were 39% and 25% for conventional clarification and filtration, and ultrafiltration, respectively. Washing and handling appeared to be the most critical steps in removing patulin from apples since up to 54% could be removed using high-pressure water spraying.

The Effect of Processing Technology on Feed Content of Vitamin A and its Retention in the Livers of Broiler Chicks

Modem feed processing techniques, designed to reduce the microbial burden of compounded animal feedstuffs, subject feed ingredients to high temperatures and pressures. Certain feed components are labile under these conditions and may be destroyed or undergo chemical modification during processing reducing their availability. A number of vitamins, added as supplements to diets, are known to be sensitive to aggressive processing methods. Vitamin A is particularly sensitive to oxidation and losses are increased in the presence of high humidity and temperature. A study was carried out to examine the effects of two processing technologies, the Anaerobic Pasturisation Conditioner (APC) and the Expander (EX), upon the content and bioavailability of vitamin A in poultry diets.

Effects of Processing Technologies on Efficacy of Sludge-Yard Trash Cocompost

The subject of compost utilization is quite complex due to the wide variety of substrates used in making composts, the variety of processing technologies used during the pre- and post-processing phases, and the variety of composting technologies. The objective of the current study was to determine the influences of dewatering technology, composting technology, and the post-processing step of compost blending on the efficacy of sludge-yard trash cocompost as a production medium for bush beans, Phaseolus vulgaris.

Effect of processing technology on mesophase structure

On the laboratory scale, mesophase samples were prepared from coal tar pitch by pyrolysis in the bulk phase and from pyrolysis oil by feeding into a reactor. From texture analysis by SEM, it was shown that in the former case the mesophase consists of isolated blocks in which the unidirectionally arranged lamellar formations are contiguous to one another unconformably, thus forming a mosaic structure. In the latter case the mesophase grows layer by layer, the lamellar formations being contiguous to one another conformably to give a mesophase with domain and flow structure. Common systematic features were found in the two types of mesophase: the orientation of lamellae perpendicular to the surface, lamellar packets of 0.1 μm thickness, and the angle of their transverse fracture, 104 °.

Processed Protein Foods Characterized by In Vitro Digestion Rates

ABSTRACTIn vitro tryptic digestion assays and determination of relative digestion rates of food proteins described previously were used to evaluate changes in the rate of digestion following processing technologies. If pH drop measurements are used, a simple mode for the determination of relative digestion rates is suggested based on the comparison with a single reference of the same protein source. The effect of processing technologies could be tested in vitro. Significant increase in the velocity of digestion was found on microwave treatment of lentil and raw soy bean as well as on acid treatment of commercial defatted soy meals. Increase in the in vitro digestion rates was reflected in decreased feed consumption per weight gain in pig feeding experiments.

Effect of processing technology on the structure and properties of polypropylene

The methods of macro- and microstructural analysis are used to investigate the relation between the injection molding parameters, on the one hand, and the structure and physico-mechanical properties of the molded polypropylene block, on the other. It is shown that the structure takes the form of layers of different thickness and shape. Certain properties of molded products are determined not only by the spherulitic structure but also by the nature of the macrostructure of the polymer in the block.