Fiber Particle Size Research Articles

Preparation and Mechanical Characterization of Jute-PP and Coir-PP Bio-Composites

Polymers reinforced with synthetic fibers such as glass and carbon offer advantages of high stiffness and strength to weight ratio compared to conventional materials. Despite these advantages, the prevalent use of synthetic fiber-reinforced polymer composite has a tendency to demur because of high initial cost and most importantly their adverse environmental impact. On the contrary, the increased interest in using natural fibers as reinforcement in plastics to substitute conventional synthetic fibers in automobile applications has become one of the main concerns to study the potential of using natural fibers as reinforcement for polymers. In this regard, an investigative study has been carried out to make potential utilization of natural fibers such as Jute and Coir as reinforcements, which are cheap and abundantly available in India. The objective of the present research work is to study the effects of fiber loading and particle size; fiber loading and fiber length on the mechanical properties of Jute-PP and Coir-PP bio-composites respectively. The experiments were planned as per full factorial design (FFD) and response surface methodology (RSM) based second order mathematical models of mechanical properties have been developed. Analysis of variance (ANOVA) has been employed to check the adequacy of the developed models. From the parametric analysis, it is revealed that Jute-PP bio-composites exhibit better mechanical properties when compared to Coir-PP bio-composites.

The Effects of Fiber Inclusion on Pet Food Sensory Characteristics and Palatability

Simple SummaryThe results from this research indicate that fibers have an effect on extruded pet food texture and palatability. These results may help pet food companies select ingredients for successful product formulations.The objectives of this study were to determine (a) the influence of fiber on the sensory characteristics of dry dog foods; (b) differences of coated and uncoated kibbles for aroma and flavor characteristics; (c) palatability of these dry dog foods; and (d) potential associations between palatability and sensory attributes. A total of eight fiber treatments were manufactured: a control (no fiber addition), guava fiber (3%, 6%, and 12%), sugar cane fiber (9%; large and small particle size), and wheat bran fiber (32%; large and small particle size). The results indicated significant effects of fibers on both flavor and texture properties of the samples. Bitter taste and iron and stale aftertaste were examples of flavor attributes that differed with treatment, with highest intensity observed for 12% guava fiber and small particle size sugar cane fiber treatments. Fracturability and initial crispness attributes were lowest for the sugar cane fiber treatments. Flavor of all treatments changed after coating with a palatant, increasing in toasted, brothy, and grainy attributes. The coating also had a masking effect on aroma attributes such as stale, flavor attributes such as iron and bitter taste, and appearance attributes such as porosity. Palatability testing results indicated that the control treatment was preferred over the sugar cane or the wheat bran treatment. The treatment with large sugarcane fiber particles was preferred over the treatment with small particles, while both of the wheat bran treatments were eaten at a similar level. Descriptive sensory analysis data, especially textural attributes, were useful in pinpointing the underlying characteristics and were considered to be reasons that may influence palatability of dog foods manufactured with inclusion of different fibers.

Dynamic Mechanical Properties of Grafted Polypropylene Composites Reinforced with Acetylated Wheat Straw Fibers

ABSTRACTDynamic mechanical properties of polypropylene (PP) and grafted polypropylene (PP-g-MA) composites reinforced with acetylated wheat straw fibers (WSF) is reported in this work. The materials were prepared with different fiber particle sizes (40, 80 and 140 U.S. mesh) and at different fiber contents (5, 10 and 15 wt.%). The PP and PP-g-MA composites, where anhydride maleic (MA) was used as coupling agent, were obtained using a twin-screw extruder; whereas an injection-molding machine molded the composite pellets into testing specimens. To observe the morphology of the composites, micrographs were taken with an optical microscope. The Dynamic mechanical properties were analyzed using a torsional rheometer. The morphological analysis showed a high porous structure somehow similar to foamed materials. The storage modulus (G′) increased by increasing the fiber content, and decreased with fiber particle sizes for the PP composites. Meanwhile, the use of the coupling agent additive promoted a modulus increase due to higher fiber-polymer interaction, from better adhesion and chemical bonds formation between the fibers-coupling agent-PP.

Use of agroindustrial wastes (açai fiber and glycerol) in the preparation of cookies.

The aim of this study was to assess the effect of adding industrial byproducts (açai fiber and glycerol) on the physical, physicochemical, and sensory properties of cookies. The statistical analysis showed that only the parameters of water content and water activity are significantly influenced by the amount of açai fiber added and by the fiber's particle size. Through sensory analysis of crispness and the flavor, it was found that the best percentage of açai fiber and the best particle size added to the cookie formulation were 10% and +28mesh, respectively. From this result, another sensory analysis was performed to evaluate the effect of glycerol over the texture of the cookies. Acceptance indices for the crispness and flavor above 70% were observed, indicating the possibility for industrial exploitation. Cookies with added industrial byproducts may be considered a source of fiber, as they contain 6g/100g fiber.

The Use of Modified Beetroot Fibers by Sodium Dodecyl Sulfate (SDS) Cleaning Water Contaminated by Organic and Inorganic Compounds

<p>The beetroot fibers were used to decontaminate water polluted by methylene blue dye (MB), to remove heavy metals from wastewater and to soften hard water. In order to improve the adsorbent performance and to determine the optimum conditions of industrial wastewater cleaning, the effect of fiber particle sizes, initial concentrations of pollutants, pH of aqueous solutions and effluent rates on the cleaning procedure were investigated. Data showed that the efficiency of cleaning increased when fiber particle size decreased (from mm to µm scale). Optimum pH value for adsorption was 6 to 6.5. Maximum metal cations retention or hardness of modified fibers by sodium dodecyl sulfate (SDS) was estimated at 70 mg per gram of fiber; while the maximum retention of methylene blue was found to be 300 mg of dye per gram of fiber. Chemical modification of fibers by an anionic surfactant such as sodium dodecyl sulfate increased the efficiency of the dye elimination by 2-fold when compared to unmodified fibers. The adsorption parameters were determined using Langmuir and Freundlich isotherms.<strong></strong></p>

Spherical cellulose nanoparticles preparation from waste cotton using a green method

Cellulose nanoparticles with spherical morphology were prepared through enzymatic hydrolysis of waste cotton fibers and sonication treatment. The nanoparticles were characterized with viscometer, field emission scanning electron microscope, particle size analyzer, Fourier Transform Infrared Spectroscopy, X-ray diffraction, and thermogravimetric analysis. The results indicated that the average particle size of cotton fibers after hydrolysis and sonication process was 0.526μm and less than 100nm, respectively. The crystalline structure of cellulose was preserved following hydrolysis and ultrasonic processes, with the decline in its polymerization degree, though. Additionally, there was no significant change in the crystallinity. Moreover, thermal degradation showed that the hydrolysis and sonication of cotton would have no effect on the chemical fingerprints of the cellulose.

Effect of fiber enrichment level and fiber particle size on the extrusion properties of split yellow pea flour.

Effect of fiber enrichment level and fiber particle size on the extrusion properties of split yellow pea flour.

Effect of micronization technology on physicochemical and antioxidant properties of dietary fiber from buckwheat hulls

Buckwheat is at present considered a food component of high nutritional value. In order to study the effect of buckwheat hull dietary fiber (DF) particle size on its functional and antioxidant properties, buckwheat hull DF was ground by ultrafine grinding and its particle size was determined using laser diffraction method. The results showed that ultrafine grinding technology could efficiently pulverize the DF particles to submicron scale, particle size distribution was close to a Gaussian distribution, and soluble DF content increased. With particle size decrease, the water holding capacity (WHC), water retention capacity (WRC), swelling capacity, oil binding capacity (OBC) and nitrite ion absorption capacity were significantly (p<0.05) increased. Micronized insoluble DF showed increased total phenolic content (TPC), 2,2'-azinobis(3-ethylbenzothiozoline-6-sulfonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP). Positive correlations were detected between ABTS, DPPH, FRAP and TPC. A modification method was obtained to yield a kind of health beneficial DF with higher soluble DF content, WHC, WRC, swelling capacity, OBC, nitrite ion absorption capacity and antioxidant activity. This study could be useful for the application of buckwheat and related products in the food industry.

Enzyme Modification of Grain By‐products and Their Biocomposites: Characterization, Mechanical and Thermal Properties

Rice husk‐ and wheat husk (W)‐reinforced polylactide composites are fabricated using a high‐speed mixer followed by an injection molding process with a fiber load of 40 wt%. Prior to composite production, the husks are modified using a mixture of enzymes. The enzyme modification processing parameters, such as the temperature, duration, and enzyme concentration are optimised. The modified husks are characterised using FT‐IR spectroscopy and scanning electron microscopy in order to observe the changes in the fiber surfaces and particle sizes. The moisture absorption properties of modified and unmodified husks are also observed. The following properties of the resulting composites are characterized: tensile, flexural, impact strength, energy absorption, dynamic‐mechanical and odor emission properties. The properties of husk‐reinforced polylactide composites are compared with those of soft‐wood fiber composites.

Cassava Pulp as a Biofuel Feedstock of an Enzymatic Hydrolysis Proces

Cassava pulp, a low cost solid byproduct of cassava starch industry, has been proposed as a high potential ethanolic fermentation substrate due to its high residual starch level, low ash content and small particle size of the lignocellulosic fibers. As the economic feasibility depends on complete degradation of the polysaccharides to fermentable glucose, the comparative hydrolytic potential of cassava pulp by six commercial enzymes were studied. Raw cassava pulp (12% w/v, particle size <320 µm) hydrolyzed by both commercial pectinolytic (1) and amylolytic (2) enzymes cocktail, yielded 70.06% DE. Hydrothermal treatment of cassava pulp enhanced its susceptibility to enzymatic cleavageas compared to non-hydrothermal treatment raw cassava pulp. Hydrothermal pretreatment has shown that a glucoamylase (3) was the most effective enzyme for hydrolysis process of cassava pulp at temperature 65 °C or 95 °C for 10 min and yielded approximately 86.22% and 90.18% DE, respectively. Enzymatic pretreatment increased cassava pulp vulnerability to cellulase attacks. The optimum conditions for enzymatic pretreatment of 30% (w/v) cassava pulp by a potent cellulolytic/ hemicellulolytic enzyme (4) was achieves at 50 °C for 3, meanwhile for liquefaction and saccharification by a thermo-stable α-amylase (5) was achieved at 95 °C for 1 and a glucoamylase (3) at 50 °C for 24 hours, respectively, yielded a reducing sugar level up to 94,1% DE. The high yield of glucose indicates the potential use of enzymatic-hydrothermally treated cassava pulp as a cheap substrate for ethanol production.

Polyvinylbutyral-assisted synthesis and characterization of mesoporous silica nanofibers by electrospinning route

In this study, mesoporous silica nanofibers were synthesized from tetraethylorthosilicate in a mixture of ethanol, hydrochloric acid, water and polyvinylbutyral PVB as precursor, via a simple sol–gel and electrospinning route. Hexagonal silica nanofibers were obtained by annealing treatment at 850°C for 12 h. The morphology, crystal structure, and particle size of fibers have been characterized by scanning electron microscopy, transmission electron microscopy, thermogravimetric analyzer, energy-dispersive spectrometer, X-ray diffraction, and Fourier transform–infrared spectrometer. The pore structures were characterized by the N2absorption–desorption isotherm.

Effect of particle size distribution and dietary crude fibre content on growth performance and gastric mucosa integrity of growing–finishing pigs

This study was designed to examine the effect of crude fibre (CF) content and particle size of the diet on growth performance, carcass yield and gastric mucosa integrity. The experimental design was a 2×2 factorial trial with 192 pigs fed from 24 to 110 kg bodyweight. Four diets were compared: (1) low fibre finely ground; (2) low fibre coarsely ground; (3) high fibre finely ground; and (4) high fibre coarsely ground. All ingredients were ground before mixing. The high fibre coarsely ground diet resulted in the fewest lesions in the gastric pars oesophagea (P<0.001). Coarse grinding also resulted in the lowest urease activity in the stomach (P=0.006). The feed conversion ratio was worse on the coarsely ground diet than on the finely ground diet (P=0.038), whereas carcass yield was lower for pigs on the high fibre diet vs. the low fibre diet (P<0.001). Coarse grinding feed ingredients in a growing pig diet that is high in CF may reduce macroscopic lesions of the pars oesophagea but such a diet was accompanied in this study by inferior carcass yield.

Influence of particle size and multi-enzyme supplementation of fibrous diets on total tract digestibility and performance of weaning (8–20 kg) and growing (20–40 kg) pigs

The aim of the study was to evaluate the effects of fibre source (cassava residue, CR and sweet potato vines, SPV), particle size (1 mm and 3 mm screen size) and multi-enzyme supplementation (mixture of α-amylase, β-glucanase, cellulase and protease) on growth performance and the coefficient of total tract apparent digestibility (CTTAD) in weaning and growing pigs (Landrace × Yorkshire). The experimental diets were based on maize, fish meal, full fat soybean, soybean meal, soybean oil and CR or SPV. The dietary levels of CR and SPV were 200 and 350 g/kg (as fed) in the post-weaning and growing period, respectively. The experiment was arranged according to a 2 × 2 × 2 factorial completely randomized design with five replications, and lasted 60 days with two periods: from 30 to 60 days of age (post-weaning) and 60 to 90 days of age (growing). In each period, pigs fed the CR diet had higher CTTAD of dietary components (except for ether extract), average daily gain and lower feed conversion ratio than those fed the SPV diet (P<0.05). The reduction in particle size increased the CTTAD of dietary components and average daily gain in the post-weaning period (P<0.05), but not in the growing period (P>0.05). Addition of the enzyme mixture improved the CTTAD and growth performance in the post-weaning period (P<0.05). There was an interaction between particle size and multi-enzyme supplementation on the CTTAD of crude protein and neutral detergent fibre (P<0.05) in the post-weaning period, such that multi-enzyme supplementation increased the CTTAD of CP and NDF in the larger particle size diet (0.80 versus 0.75, and 0.58 versus 0.51, respectively), while there was no changes in the small particle size diet (0.80 versus 0.78, and 0.59 versus 0.55, respectively). However, in the growing period multi-enzyme supplementation had no positive effect on the performance and the CTTAD of dietary components, with the exception of the CTTAD of crude protein and neutral detergent fibre. In conclusion, a reduction in particle size and multi-enzyme supplementation improved the CTTAD of dietary components and the growth performance in the post-weaning period, but not in the growing period.

Effects of fiber type, particle size, and soak time on water hydration and estimated potential water releasing capacities of roughages fed to horses

Effects of fiber type, particle size, and soak time on water hydration and estimated potential water releasing capacities of roughages fed to horses

In-Vitro Starch Availability of Various Grains and Digestibility of Popped Milo, Rice Bran and Whole Oats in Mature Geldings

In-Vitro Starch Availability of Various Grains and Digestibility of Popped Milo, Rice Bran and Whole Oats in Mature Geldings

Synthesis and characterization of PVP/LiCoO2 nanofibers by electrospinning route

We have successfully prepared PVP/LiCoO2 nanofibers using an electrospinning route. These fibers were composed of very small crystalline grains uniformly linked with an average size. After annealing of the above precursor fibers at 700°C for 12 h, LiCoO2 nanofibers with 95 nm in diameter were composed of crystalline nanoparticles were successfully obtained. The morphology, crystal structure, and particle size of fibers has been characterized by scanning electron microscopy (SEM), energy dispersive spectrometer (EDS), X-ray diffraction (XRD). The viscosities of solutions were measured with a LVDV Brookfield viscometer. Experimental results showed that the LiCoO2 with good crystalline and uniform diameter were obtained. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2011

Health benefits of cereal fibre: a review of clinical trials.

Cereal fibre and whole-grain intakes have been consistently associated in the epidemiological literature with reduced mortality and risk of chronic disease including obesity, CVD and type 2 diabetes. The present review focuses on intervention trials with three primary aims: (1) understanding the mechanisms through which fibre consumption improves health (for example, examination of intermediate endpoints reflecting improved lipid, glucose and energy metabolism); (2) close evaluation of qualitative factors which modify fibre's effectiveness including physiochemical properties (for example, solubility, fermentability and viscosity), fibre extract molecular weight, fibre particle size and botanical structure of the fibre source grain; and (3) identification of areas in which additional research is needed. The first two aims typify the goals of nutrition research, in that improved understanding of the specific factors which determine fibre's health benefits has critical implications for dietary recommendations as well as improving understanding of physiological mechanisms. The third aim acknowledges the substantial gap between recommended and actual fibre intakes in many developed countries including the USA and the UK. In recognition of this deficit in total fibre intake, food manufacturing processes increasingly utilise fibre extracts and concentrates as food additives. However, whether fibre extracts provide similar health benefits to the fibre supplied in the constituents of whole grain is largely unexplored. The relative benefits of fibre extracts compared with whole-grain fibre sources therefore represent a critical area in which additional research is needed.

Miniaturization of cellulose fibers and effect of addition on the mechanical and barrier properties of hydroxypropyl methylcellulose films

Cellulose fibers were miniaturized by microfluidics technology to decrease their size and incorporated in hydroxypropyl methylcellulose (HPMC) films to study the effect of addition of such fibers on the mechanical and barrier properties of HPMC films suitable for application in food packaging. The particle size of fibers and the mechanical properties, water vapor and oxygen permeabilities, total pore volume, and light and electron microscopy micrographs of films were analyzed. Incorporation of cellulose fibers in the films improved their mechanical and barrier properties significantly. This study is the first to investigate the use of microfluidics technology for the purpose of decreasing the size of cellulose fibers and the addition of reduced size microfibers to improve physical properties of HPMC films.

Evaluation of the waste from cassava starch production as a substrate for ethanol fermentation by Saccharomyces cerevisiae

Cassava starch production waste (cassava pulp) has been proposed as a high potential ethanolic fermentation substrate due to its high residual starch level and the small particle size of the lignocellulosic fibers. Saccharification of the residual starch from a 3% (w/v) dry weight basis (DS) of cassava pulp by α-amylase (100°C, 10 min) and glucoamylase (60°C, 2 h) resulted in a glucose yield of 22.6 g/l [67.8% (w/w) DS of cassava pulp] and in lignocellulosic fibers at 0.5 g/g DS cassava pulp. Pretreatment of the lignocellulosic fiber with dilute sulfuric acid and calcium hydroxide at 121°C, 15 lb/in2 for 30 min increased and decreased, respectively, its susceptibility to cellulase hydrolysis. Under the optimal conditions found, pretreatment of 6% (w/v) DS lignocellulosic fiber by 2% (w/v) H2SO4 for 30 min, followed by saccharification by cellulase (40°C, 9 h), yielded a glucose level of 26.6 g/l [79.8% (w/w) DS of the cassava pulp]. The starch and lignocellulosic fiber hydrolysates obtained from 30 g cassava pulp and 60 g H2SO4 pretreated lignocellulosic fiber were fermented by Saccharomyces cerevisiae, without the need for (NH4)2SO4 supplementation, to yield ethanol levels of 9.9 and 11.9 g/l, respectively, after 48 h.

Effects of cellulosic fibre on physical and rheological properties of starch, gluten and wheat flour

SummaryIn this study, we report on the effects of cellulose fibres of different particle size on changes to dough water absorption and rheology; and on effects of fibre on starch and gluten, separately, at different levels of fibre incorporation (0.1–10%). Water absorption and dough‐mixing properties were affected with fibre incorporation, with 40‐μm fibre incorporation resulting in greater absorption values. Dough stickiness and extensibility were affected by cellulose fibre particle size, and decreased with increasing fibre addition. Flour or starch and fibre mixtures were evaluated using a Micro ViscoAmlyoGraph (MVAG), and the resulting gel firmness was measured using a texture analyzer. MVAG peak and final viscosities of flour samples decreased with increasing fibre content. Starch–fibre interactions followed a similar trend as flour–fibre treatments. Gluten–fibre interactions were also measured using a Gluten Peak Tester on flour–fibre and gluten–fibre mixtures. Cellulose fibre enhanced the kinetics of gluten aggregation.