Physical Properties Of Products Research Articles

High shear reactor for glycerolysis—Interesterification palm stearin‐olein blend: Reaction kinetics and physical properties

AbstractStructured lipids containing high monoacylglycerol (MAG) and diacylglycerol (DAG) (SLs‐MDAG) were synthesized by chemical glycerolysis‐interesterification using sodium metasilicate as the catalyst in High Shear Reactor (HSR). The objective of this research was to investigate the effect of temperature on the glycerolysis‐interesterification kinetics at relatively low temperatures in an HSR and the physical product properties. The reaction was performed using immiscible and highly viscous reactants at various temperatures (80–120°C) and a mixing rate of 2000 rpm for 5 h. Results showed that the reaction rate constant exponentially increased as temperature increased. Triacylglycerol (TAG) conversion was 2.5 fold greater at 110 and 120°C compared to lower reaction temperatures (80 and 90°C). MAG and DAG increased by about 18.3% and 13.4%, respectively, as the reaction temperature increased from 80 to 120°C. The product's melting point, hardness, and color were also improved by increasing temperature. In summary, SLs‐MDAG could be produced at a relatively low temperature (110°C) using HSR. The glycerolysis‐interesterification kinetic displayed an exponential relationship, even though it did not precisely fit the Arrhenius model.

An architecture-oriented kansei engineering system for innovative long chi inkstone design

With more and more attention to people's psychological cognition and emotion in design, the concept of kansei engineering has been widely used in all kinds of product design. Based on the concepts and methods of kansei engineering, the research chooses the long chi inkstone as an example to seek a holistic explanation for the proposed architecture-oriented innovative system in obtaining a series of new design schemes. The system architecture integrates the design method of kansei engineering system into the structure-behavior coalescence (SBC) system architecture description language to show the behavior and components of product characteristics. A model of architecture-oriented kansei engineering long chi inkstone system specification was established. The model will clearly explain how the qualitative and quantitative methods are applied to determine the characteristics, process and kansei information of long chi inkstone design. The design specifications of long chi inkstone is described by the architecture-oriented kansei engineering system. The psychological kansei imagery of consumer groups are explored under the mode of qualitative analysis and quantitative research, and the design elements and details of physical properties of products are obtained. The aesthetic attributes of products are raised to a high level of respect for human nature and reflect its new value. The results indicate that the proposed architecture-oriented kansei engineering system in conjunction with a long chi inkstone design can help designers make the design more effectively than traditional design methods.

The future of optical measurement technology

AbstractOptical metrology is one of the key technologies in today's manufacturing industry. It can be generally defined as the science of measuring with light, and it is widely used to evaluate the physical properties of products (or some of their parts or components) and to monitor large infrastructures and facilities. In this article we will review some of the current technologies for optical measurement in different manufacturing industries, the new developments and the trends related to the continuous demand for high‐ precision and high‐efficiency solutions.

Физиологические аспекты созревания и продления срока хранения сочных плодов

This review discusses the physiological aspects of the ripening of juicy fruits in relation to the problem of extending the shelf life of horticultural products. The achievements of molecular biology in the field of genetic regulation of plant quality formation processes are used. Particular attention is paid to the hormonal regulation of the accumulation of nutrients and biologically active substances in fruits. The role of ARF/IAA and DELLA receptor proteins in the interaction of auxin and GA signalling pathways during the growth of tomato, strawberry, and grape fruits is demonstrated. The involvement of DELLA proteins in integrating the function of other phytohormones – cytokinin, ethylene, abscisic acid, brassinosteroids and jasmonic acid – is noted. Evidence is presented for the interaction of cytokinin with auxin and GA in the regulation of early development and fruit size. The combination of transcription factors and epigenetic modifications during fruit development and senescence is considered. The involvement of mechanisms of senescence and loss of fruit shelf life in the absence of external signs is shown. The ripening characteristics of climacteric and nonclimacteric fruits are considered. One of the key regulators of the ripening process in both climacteric and non-climacteric fruits is the MADS domain transcription factor RIPENING INHIBITOR (RIN). The regulation of non-climacteric fruit ripening is reviewed using grape and strawberry as examples. Special attention is paid to growth processes, water exchange, photosynthesis, primary and secondary metabolism of developing and ripening fruits. The formation of integuments and cell walls as a structural basis for the physical properties of products is considered. Promising methods of using regulators of vital processes in the post-harvest period to slow down the fruit senescence are given. Increased knowledge of genetic, hormonal and metabolic networks opens up broad prospects for improving and maintaining the quality of fleshy horticultural products.

Chemical synthesis mono- and diacylglycerol from palm stearin-olein blend using continuous high shear stirred tank reactor

This research aimed to evaluate the effect of flow rate and processing time on the synthesis of high mono- and diacylglycerol (MDAG) from palm stearin-olein blend using high shear continuous stirred tank reactor (HS-CSTR). Glycerolysis-interesterification was performed at 120 ºC and flow rates of 6, 10, 14, 18, and 22 mL/min. Glycerol:oil ratio, stearin:olein ratio, NaOH concentration, and agitation rate were 1:5 (mol/mol), 60:40 (w/w), 3%, and 2000 rpm, respectively. The result showed that flow rate significantly affected MDAG concentration and the product's physical characteristics. The highest MDAG was obtained at a flow rate of 6 mL/min. MDAG concentration, slip melting point (SMP), melting point (MP), hardness, emulsion capacity, and stability were 60.36 ± 1.61%, 42.3 ± 0.01 ºC, 43.3 ± 0.06 ºC, 6.04 ± 0.32 N, 87.6 ± 1.75 % and 91.8 ± 2.99 % respectively. An increase in residence time, which means flow rate decreased, increased MDAG, SMP, MP, hardness, emulsion capacity, and stability of the product. Processing time did not significantly affect MDAG concentration and the product's physical properties. It means that acylglycerol concentrations and physical properties of the product did not fluctuate significantly during the process. Thus, it confirmed that the continuous process was stable and reached a steady state throughout the process.

Design and development of solar assisted fluidized bed dryer integrated with liquid desiccant dehumidifier: Theoretical analysis and experimental investigation

Higher energy demand for ventilating higher mass flux of hot air in fluidized bed drying (FBD) and SDG-7 of the UN has been actuated the researchers towards solar energy intervention in FBD. However, the thumb rules and systematic design calculation of the solar system for FBD have not been reported in the literature. In view of that, a novel solar thermal system was designed and developed by thermo-hydrodynamic analysis, considering the variable physical properties of bioproducts and fluctuating weather. The key design parameters were fresh and desired dried product's moisture content, physical properties of products, dryer capacity, desired drying temperature, ambient conditions, etc. In order to enhance the drying effectiveness, state-of-the-art technology for air dehumidification was integrated by using an aqueous blend of LiCl (35 %) + CaCl (5 %) desiccant. A solar photovoltaic system was also estimated for recirculating the moisture-saturated desiccant over an unglazed solar absorber to regenerate it. From the experiment of ginger drying, it was explicitly found that the developed solar FBD could supply sufficient heat energy (173.06–604.12 W/hr.) compared to the required heat load (124.65 W/hr.), which justifies the operational flexibility. The obtained solar heat fraction (∼1) and solar fraction (0.52–0.64) imply that the solar energy could fulfill the heat energy demand by 100 % and total energy demand (heat + electrical) up to 64 %. The energy efficiency, exergy efficiency, and sustainability index of the solar thermal system were obtained up to 48 %, 2.96 %, and 1.03, respectively. Aiming for effective energy utilization, an intermittent heat supply strategy was associated. Compared to continuous drying, intermittent drying reduced the active drying time (2–2.5 hrs.) and specific energy consumption (33.47–43.83 %) and fortified the dried ginger by reducing shrinkage (11–12 %) and increasing the rehydratability (up to 22.15 %).

Impact of pulsed electric field treated milk on quality of paneer and khoa.

The present work was undertaken to investigate the feasibility of pre-treatment of raw milk with Pulse Electric Field (PEF) treatment before its entry into the processing chain. A custom-designed and fabricated PEF applicator was used for the non-thermal treatment protocol. Raw milk was treated under three treatment protocols, viz., conventionally heat treatment (CHT), PEF treated milk subjected to conventional heat treatment (PT-CHT) and PEF treatment (PT). For the PT protocol, milk was subjected to high voltage (55 kV) square wave of pulse width 900 µs, for 100 s at a frequency of 90 Hz. The treated milk was then converted to two popular products, namely and paneer and khoa, which were evaluated for its physico-chemical, microbiological, sensory quality and shelf stability. Since khoa is a heat desiccated product, it was evaluated only against PT-CHT and CHT treatments. It was observed that PT treatment resulted in paneer with softer body with higher whiteness index, compared to other experimental samples. The PT treatment did not affect the product acceptability and the product had a shelf stability of 12 days under refrigeration, as against 16 days for CHT and PT-CHT treatment. The treatment protocols for milk did not significantly affect the quality and shelf life of khoa. Thus, there is wide future scope to used pulsed electric fields treatment synergistically with conventional heat treatment for inactivation of microorganisms, with better retention of nutritional and physical properties of product which has potential to save considerable amount of energy and time during processing of product.

Impact of the power density on the physical properties, starch structure, and acceptability of oil-free potato chips dehydrated by microwave vacuum drying

Oil-free potato chips with a preserved semicrystalline starch structure are an excellent carbohydrate source since they are related to a low-glycemic index. Microwave vacuum drying is an alternative to produce crispy products under mild temperatures, showing potential to reduce starch gelatinization, preserving its structure. However, the drying parameters require investigation once microwave power density can influence drying kinetics and product's physical properties, including starch structure. Thus, this study aimed to evaluate the impact of power density on the properties above and the product's sensory acceptance. Fresh potatoes were sliced and dried using three initial nominal power densities (6, 4, and 3 W/g) in a microwave vacuum oven with a rotatory system to guarantee uniform heating. The process temperature was controlled by microwave power modulation to avoid high temperatures that cause starch gelatinization. All the investigated conditions preserved the starch crystallinity, but the preservation was higher in the lower power density. However, the highest power density process produced dried samples in a shorter time with a more expanded and porous structure and crispier texture, leading to higher product acceptance. The resulting potato chips can address health and sensory concerns, essential to the world market that demands healthy and tasty foods.

Bioactive compounds in jamelão yogurt (Syzygium cumini L)

The jamelão fruit has been used in traditional Indian medicine and has recently attracted interest as a functional food, as it is rich in anthocyanins. Anthocyanins are of interest of the food industry due to their antioxidant power, attractive color and stability in acid-rich foods. This research used the gelation process with sodium alginate solution to obtain bioactive yogurt from the production of jamelão capsules added to natural yogurt. The proportion was 80% yogurt and 20% jellybean pulp capsules. The treatments were control yogurt (without the addition of jamelão capsules), jamelão capsules and bioactive yogurt (with the capsules). The objective was to study the antioxidant activity, physical-chemical, nutritional and microscopic stability of the product kept under refrigeration for 28 days at 4±1ºC. The addition of jamelão capsules in the yogurt changed the product's physical properties (increased humidity and decreased Brix and ash). There was an increase in the amount of phenols and anthocyanins, in addition to the antioxidant potential at 28 days of storage. The interior of the microcapsules was composed of a mesh structure through which the encapsulated material was distributed, as the capsules can be added to yogurt, to improve the antioxidant and nutritional capacity, which proves to be a promising and viable alternative.

Optimal estimation of physical properties of the products of an atmospheric distillation column using support vector regression

Atmospheric distillation column is one of the most important units in an oil refinery where crude oil is fractioned into its more valuable constituents. Almost all of the state-of-the art online equipment has a time lag to complete the physical property analysis in real time due to complexity of the analyses. Therefore, estimation of the physical properties from online plant data with a soft sensor has significant benefits. In this paper, we estimate the physical properties of the hydrocarbon products of an atmospheric distillation column by support vector regression using Linear, Polynomial and Gaussian Radial Basis Function kernels and SVR parameters are optimized by using a variety of algorithms including genetic algorithm, grid search and non-linear programming. The optimization-based data analytics approach is shown to produce superior results compared to linear regression, the mean testing error of estimation is improved by 5% with SVR 4.01 °C to 3.8 °C.

Concentration-triggered liquid-to-solid transition of sodium caseinate suspensions as a function of temperature and enzymatic cross-linking

Casein, the major milk protein fraction, is responsible for structure formation in fermented dairy products, and enzymatic cross-linking of caseins represents a possibility to modify texture and physical product properties. In this research, casein cross-linking by microbial transglutaminase (mTGase) was characterised from a colloid rheological perspective. Sodium caseinate (NaCn) at 50 g kg−1 was not (0 h), moderately (3 h) or excessively cross-linked (24 h) using 3 U mTGase per g protein, and subsequently freeze-dried and redissolved at 10–300 g kg−1. The resulting suspensions were characterised in steady and oscillatory shear rheology to obtain viscosity-concentration plots and to evaluate shear thinning and viscoelastic properties. Additional molecular analysis was done by dynamic light scattering and asymmetric flow field flow fractionation, showing that NaCn molecules were associated to hydrated nanoparticles with hydrodynamic radii of ~12 nm and cross-linked predominantly within the same particle, leading to an increased apparent density of the particles with ongoing incubation. This resulted in a transition from soft particles towards a more hard sphere like behaviour in the rheological experiments. While concentrated suspensions of uncross-linked NaCn (0 h) showed properties of a viscoelastic liquid in frequency sweeps over the tested temperature range (5–40 °C), a true liquid-to-solid transition upon cooling was observed for the cross-linked samples. The threshold for this transition was lower for moderately (3 h) than for excessively cross-linked NaCn (24 h), i.e., at lower concentration and higher temperature, presumably because interpenetration of the particles was still possible to some extent.

Uncertainty evaluation in industrial pressure measurement

Abstract. In the process and manufacturing industry, pressure is one of the variables that most often need to be recorded and monitored. Whether in standard applications or under special operating conditions, each application requires pressure gauges that are perfect for their needs. In Germany, pressure gauges are calibrated by accredited calibration laboratories, according to guideline DKD-R 6-1 (DKD-R 6-1, 2014). This calibration guideline establishes minimum requirements for the calibration procedure and the measurement uncertainty calculation when calibrating pressure gauges. In addition to the uncertainty contributions due to the calibration, the uncertainty contributions due to the specific application, like extreme temperatures, high pressure in containers, extreme height differences, shocks, aggressive media or problematic physical product properties, should be taken into account. This paper presents the approach in which the measurement uncertainty can be calculated in industrial pressure measurements. Furthermore, the individual uncertainty contributions and their identification or origin are discussed. Finally, an example of a measurement uncertainty budget is shown as an important tool in the measurement uncertainty calculation.

Effect of the volume fraction of zirconia suspensions on the microstructure and physical properties of products produced by additive manufacturing

ObjectiveThe objectives of the present study were: (1) to analyze the dispersion and optical properties of suspensions with various volume fractions of zirconia, and (2) to assess the influence of zirconia volume fraction on the microstructure and physical properties of products produced by the additive manufacturing and sintering process. MethodsZirconia specimens were fabricated by an additive manufacturing technique using a DLP (digital light processing) system. The zirconia suspensions were divided into six groups based on zirconia volume fraction within the range of 48–58vol%. ResultsThe maximum volume fraction of zirconia in suspensions possible for printing was 58vol%. The cure depth of the zirconia suspensions decreased as the volume fraction increased. The cure depth was greater than 100μm after 15s photocuring in all groups. Geometrical overgrowth tended to increase gradually as the volume fraction of zirconia increased within the range of 28.55–36.94%. The 3-point bending strength of the specimens increased as the volume fraction of zirconia in the suspension increased, reaching a maximum value of 674.74±32.35MPa for a volume fraction of 58vol%. Cracks were observed on the surfaces of zirconia specimens and these cracks increased in number as zirconia volume fraction decreased. SignificanceIn this experiment, the viscosity of zirconia suspensions sharply increased from a volume fraction of 54vol%. Because of the very high viscosity, 58vol% was the maximum volume fraction possible for additive manufacturing. After polymerization, all specimens showed some distortion due to geometrical overgrowth. The maximum 3-point bending strength was 674.74±32.35MPa for a volume fraction of 58vol%. But the maximum strength of sintered zirconia prepared by additive manufacturing is inferior to that of conventionally sintered zirconia.

Context‐induced placebo effects—An investigation of contrast effects in response expectations and actual product efficacy

AbstractRecent research on the placebo effect of marketing actions has demonstrated that characteristics that are not inherent to a product's physical properties per se, such as its price, brand, or packaging can considerably shape consumers' expectations about and actual efficacy of a marketed product. However, potential contextual effects that other products may have on the construction of consumers' efficacy beliefs and objective consumption outcomes remain unexplored. Across two experimental studies, we show that people's response expectations regarding a focal product are inversely related to the alleged superiority of context options and that such context‐induced expectations can carry over to behavioural performance metrics; a phenomenon we refer to as context‐induced placebo effects.

Heuristic method for detailed scheduling of branched multiproduct pipeline networks

This paper aims at the detailed scheduling of branched multiproduct pipeline networks with multiple sources and an output terminal. Nevertheless, the complexity of the pipeline structure, coupling of hydraulic and scheduling factors, impacts of physical properties of products, and simultaneous injections at different sources make it challenging to draw out the injection operations at each source. Based on a continuous-volume and discrete-time representation, this paper develops a MINLP model to find the optimal injection operations of all sources at minimum total operational cost, rigorously tracking batch migration and power consumption at each pipeline segment. A priority algorithm is presented to obtain a high-quality solution of this large-scale and nonlinear scheduling problem. Finally, experimental results on two virtual pipeline networks and a real-world pipeline network in China are given to validate the proposed approach.

Effect of glass powder on the technological properties and microstructure of clay mixture for porcelain stoneware tiles manufacture

The present study focused on the use of waste glass powder with clay mixture, for manufacturing of porcelain stoneware wall and floor tiles. The raw materials were characterized in terms of mineralogical and chemical composition. Different mixtures with various amounts of glass were prepared and fired in the temperature range of 1000–1200 °C, for 2 h. The influences of waste glass content on the technological properties (linear shrinkage, water absorption, bulk density and flexural strength) were determined. Microstructural analysis of the fired samples was carried out by X-ray diffraction and SEM. The experimental results revealed that waste glass contributes to improve physico-mechanical properties of samples up to 30 wt% of glass content at 1150 °C. The final product (R50G20C30) showed weak absorbed water value (0.4%) and higher flexural strength (39.06 MPa). Thus, according to the ISO 13006 standard, it can be classified as porcelain stoneware tile, since it satisfies the standard requirements. The addition of high amounts of glass (>30 wt%) into the ceramic bodies is undesirable due to its adverse action on the physical properties of products. Moreover, the SEM micrographs of tiles specimens fired at 1150 °C and with 30 wt% of glass showed a very compact texture and dense microstructure with a mullite fibre. As a consequence, tiles exhibited noteworthy mechanical properties.

Процесс спекания-прессования графитопластовых композиций при получении изделий электротехники

The paper is devoted to the process of sintering-pressing of graphitoplast compositions. The phenomena occurring during the realization of this process are described: thermal desorption, immersion wetting, adhesive interaction of resin melt and graphite, combination of resin with hardener, polycondensation during resin solidification. Based on the results of the novolac resins solidification at the level of inventions, new methods for the manufacturing of powder products for electrical purposes have been developed. These methods were mastered in production conditions and passed certification tests that showed improvement of the mechanical and physical properties of products.

Effect of operational parameters of microwave vacuum drying combined with hot-air pre-drying to physical, sensory, and nutritional properties of dried apple snack

Microwave vacuum drying is a novel and mild food preserving technology. Beside its basic preserving function, it can be combined with other technologies, like hot-air drying. As a result of this combination, special snack can be produced from apple. The product is characterized by its unique consistency, high nutritional value, and consumer preference. In this work physical (dry mass content, hardness, bulk density, and colour), sensory (appearance, colour, odour, taste, texture) and nutritional (antioxidant activity and total phenolics) properties of dried apple snack were investigated as a function of pre-drying, microwave energy input, and batch weight. For evaluation of data, central composite experimental design was applied. According to the results, the physical properties of products produced by microwave vacuum drying combined with hot-air pre-drying (CMVD) mainly depend on the specific energy input. Higher specific energy input results higher dry mass content, which is associated with harder consistency, lower bulk density, and positive consumer perception as well. Bulk density had an optimum point of batch weight at 336 g. Higher value of pre-dried dry mass content resulted lighter colour but less antioxidant activity and less total phenolics, therefore shorter hot-air drying and prolonged microwave vacuum drying is recommended.

USE OF DIFFERENT TYPES OF SENSORS FOR SIZE MEASUREMENT OF SOME AGRICULTURAL PRODUCTS (FRUITS) GROWN IN MEDITERRANEAN CLIMATIC CONDITIONS

Climate and environmental conditions primarily affect the yield and quality of agricultural products. Turkey s environment shows different characteristics between regions because of the position of the Turkey in the World. In the agricultural product industry, different techniques are used to measure the physical properties (diameter) of the agricultural products to determine the effect of the climatic difference between regions on the quality of goods. Many factors affect the classificatin of agricultural products such as the physical properties of the product surface, the color and the light condition. In this study, lemon, apple and orange varieties were choosen for the tests. Their diameters were measured by using ultrasonic, infrared and image processing techniques and the sensing qualities of these sensors were presented according to measurement results. In this research, regression coefficients changeed between 92.20 -96.00%, 72.80 -77.00%, and 51.30 -67.30% between three agricultural products, at ultrasonic measurement, infrared measurement and image processing methods respectively. The results showed that the image analysis method could be used more effectively than ultrasonic and infrared measurement techniques for the classififacion of products.

Eff ect of barley β-glucan addition as a fat replacer on muffi n quality.

The aim of this study was to perform the partial replacement of bakery fat with barley β-glucan in muffins and to determine its effect on the physical properties of products. Most shortenings used in the industry are solid fats rich in saturated fatty acids and often trans fatty isomers, which are nutritionally unfavorable. Dough and baked muffins were used as the research material. Five muffin recipes were prepared: control (K0%) with 16% fat content in the total dough weight, with fat content decreased by 10% (PG10%), 15% (PG15%), 20% (PG20%) and 25% (PG25%). β-glucan was used as a fat replacer in the 1:4 ratio. The parameters determining the physical characteristics and sensory attributes were measured, compared and statistically analyzed using a principal component analysis (PCA) method. Although the partial replacement of shortening with barley β-glucan is possible, it may negatively influence the physical properties of dough (aeration) and baked products (volume, density). It has been observed that increasing the content of this fat replacer enlarges the pores of the crumb. The textural properties of muffins with a fat content decreased by 20% are most similar to the control. Moreover, it has been shown that the overall sensory quality goes down when the amount of fat replacer in the muffin recipe is increased. However, adding β-glucan to products in which fat content was decreased by 10% did not influence significantly the typical taste. Despite the adverse effect of β-glucan on the physical and sensorial properties, it was found to be reasonable to use it even in small amounts (up to 10%) to increase the nutritional value of products.