Significant Changes In Texture Research Articles

Preservation of sturgeon using a photodynamic non-thermal disinfection technology mediated by curcumin

The effect of a photodynamic non-thermal disinfection technology mediated by curcumin (PDT) on the shelf life and quality of sturgeon during storage at 4 ± 1 °C were measured. The disinfection conditions for PDT were as follows: 30 μM curcumin, 15 W LED light (470 nm) power and 90 s exposure. Using these conditions, sensory, biochemical (TVB-N, pH) and microbiological analyses were used to measure the shelf life of sturgeon. The shelf life of sturgeon after the PDT treatment was extended by 3 days. Texture, free amino acids (FAA), fatty acids (FA), electronic nose and volatile component analyses were used to measure the quality of the sturgeon. There was no significant change in texture after the PDT treatment. At the end of the storage period, the total free amino acids (control: 210 ± 10 mg/100 g; PDT: 410 ± 20 mg/100 g) and the total polyunsaturated fatty acids (control: 5.0 ± 0.6 mg/g; PDT: 6.5 ± 0.4 mg/g) in the PDT group were higher than that in control group, while the volatile substance from decay in the PDT group was lower than the control. These results suggested that the sturgeon after the PDT treatment had a reduced degree of oxidation, a slower flesh decay, a lower level of metabolism by spoilage microorganisms and less decomposition of nutrients. In conclusion, the PDT treatment has a positive effect on extending the shelf life and improving quality of sturgeon.

Effect of thermocycling on the surface texture and release of titanium particles from titanium alloy (Ti6Al4V) plates and dental implants: An in vitro study

Statement of problemThe release of titanium (Ti) particles from the surface of endosseous dental implants is not well understood. PurposeThe purpose of this in vitro study was to evaluate the effect of thermocycling on the surface texture and release of Ti particles from the surface of dental implants. Material and methodsThree MSI dental implants and 3 Ti alloy (Ti6Al4V) plates were divided into 6 subgroups (n=3). Specimens in each group were subjected to 0 (control group), 100, 200, 500, 1000, and 2000 thermocycles. After each cycling process, artificial saliva was collected, and the concentrations of released Ti particles were quantified by inductively coupled plasma-mass spectrophotometry (ICP-MS). The surfaces of the dental implants and Ti plates were evaluated before and after thermocycling by scanning electron microscopy (SEM), and SEM images were analyzed by using the ImageJ software program. Data were analyzed by mixed-model ANOVA and post hoc Tukey tests (α=.05). ResultsThe greatest Ti release was seen after 2000 thermocycles. After increasing the number of cycles, additional Ti particles were released. SEM images of the surfaces of the dental implants and Ti plates displayed significant changes in surface texture. ConclusionsThermocycling continuously removed the protective TiO2 layer on the surface of dental implants, resulting in the release of Ti particles. The surface treatment and texture did not affect the release of Ti particles.

Microstructure evolution and deformation texture during rolling of TIMETALⓇ 407

TIMETALⓇ 407 is a new titanium alloy primarily developed for combining high formability with improved strength compared to commercially pure titanium. In this study, the evolution of microstructure, spherodization behavior of α laths, macro and micro textures during rolling of TIMETALⓇ 407 are examined. For this purpose, TIMETALⓇ 407 with transformed β microstructure was rolled at 650 and 820 °C to 50 and 75% reduction ratios followed by recrystallization heat treatment at 820 °C. The material was characterized focusing on microstructure morphology and texture evolution. The material rolled at 650 °C displayed strong basal pole concentrations towards the normal direction (ND)/30° towards transverse direction (TD) together with a weak transverse component. When the material was rolled at higher temperature 820 °C, the texture only showed a weak transverse type texture. Complete spherodization of the α laths occurred only when the material was rolled to 75% reduction at 650 °C. At other rolling temperature and reduction ratios, the extent of spherodization per se was limited. Our results clearly show that activation of deformation twinning in the material rolled at 650 °C to 75% reduction played a key role in the break-up of α laths and significant texture change involving formation of strong 30° basal texture component. The spherodization behavior of α laths in TIMETALⓇ 407 is compared with Ti-6Al-4V rolled to equivalent temperatures relative to the β-transus based on classical boundary splitting and termination migration mechanisms.

Cumulative shear strain–induced preferential orientation during abnormal grain growth near fatigue crack tips of nanocrystalline Au films

Abstract

Impact of ethanol and ultrasound treatment on mesophilic aerobic bacteria, coliforms, and Salmonella Typhimurium on chicken skin

The present study evaluated the efficacy of ethanol treatment (0, 30, 50, or 70%) alone or in combination with ultrasound (37 kHz, 380 W) for the reduction of natural indigenous mesophilic aerobic bacteria (MAB), coliforms, and inoculated Salmonella Typhimurium on chicken skin. Bacterial cells with loose, intermediate, or tight attachment to chicken skin were recovered by shaking in an incubator (200 rpm) for 5 min, stomaching for 1 min, or blending for 1 min, respectively. Chicken skins were inoculated with a suspension (7 log CFU/mL) of S. Typhimurium. Ethanol reduced the number of MAB, coliforms, and S. Typhimurium on the chicken skin in a concentration-dependent manner, whereas ultrasound treatment without ethanol was ineffective. A combination of 70% ethanol with ultrasound treatment was the most effective in reducing S. Typhimurium populations with loose, intermediate, and tight attachment (reduction by 2.86 log CFU/g, 2.49 log CFU/g, and 1.63 log CFU/g, respectively). However, chicken skin treated with 50% ethanol alone or with a combination of >50% ethanol and ultrasound showed significant changes in Hunter color values (a* and b*) and texture (shear force) (P > 0.05). On the other hand, a combination of 30% ethanol and ultrasound yielded the best results, leading to a reduction of S. Typhimurium by a >1.0 log CFU/g, but did not alter the color or texture of chicken skin. Thus, a combination of 30% ethanol and ultrasound appears to be the optimum treatment for reduction of microbial contamination in production and distribution of skin-on chicken products, and enhance poultry safety without decreasing food quality.

New perspectives on Solid Earth Geology from Seismic Texture to Cooperative Inversion

Seismic and electromagnetic methods are fundamental to Solid Earth research and subsurface exploration. Acquisition cost reduction is making dense 3D application of these methods accessible to a broad range of geo-scientists. However, the challenge of extracting geological meaning remains. We develop the concept of “textural domaining” for 3D seismic reflectivity data. Dip-steered seismic texture attributes are combined with unsupervised learning to generate sets of volume rendered images accompanied by a seismic texture reference diagram. These methods have the potential to reveal geological and geotechnical properties that would otherwise remain hidden. Analysis of seismic texture presents particular value in hard-rock settings where changes in velocity may be negligible across rock volumes exhibiting significant changes in rock mass texture. We demonstrate application and value of textural domaining with three industry-scale field examples. The first example links seismic texture to rock type along a 400 km long transect through central Australia. The second and third examples partition dense 3D seismic data based on texture for complex hard rock terrains in Nevada, USA and Kevitsa, Finland. Finally, we demonstrate application of domaining within texture guided cooperative inversion of 3D seismic reflectivity and magnetotelluric data to provide new perspectives on Solid Earth geology.

Brittle nature and the related effects of zirconium hydrides in Zircaloy-4

The use of zirconium alloys such as Zircaloy-4 in nuclear reactors is limited by brittle hydride formation, for example in harsh reactor operating conditions such as those in the pressurized water reactors. Even though much research has studied this phenomenon, a more systematic, in-depth study of the effects of hydrides on the properties of Zircaloy-4, using various analytical techniques, can add more details to the understanding of these effects. In the current study, hydrogen charging was performed on Zircaloy-4 at different levels compatible with commercial reactor operating conditions and conditions in accident scenarios. Effects of hydriding on the Zircaloy-4 (α-(hcp)-Zr) tensile properties, together with an in-depth study of any relationship between tensile and the microstructural properties of the material, are discussed. While a moderate pinning effect on the equiaxed α-Zr grain size was observed, no significant change in bulk texture of the Zry-4 was revealed as the hydrogen level increased up to nominally 1230 wppmH. At a nominal value of 490 wppmH, Zircaloy-4 fractured at a low strain value just above the yielding point, and brittle tensile fracture was observed in a sample H-charged to nominally 1230 wppmH. The low ductility and brittle fracture of the samples were attributed to the presence of brittle inter-grain boundary hydrides. It was observed that brittle fracturing was also supported by intra-grain boundary hydrides that were affected by the tensile deformation of the sample.

INTRASEASONAL VARIABILITY OF GUANO STAINS IN A REMOTELY SENSED PENGUIN COLONY USING UAV AND SATELLITE

Abstract. Remote sensing of penguins gives a unique opportunity to observe ecosystem changes in the Antarctic and the Southern Ocean at a continent-wide scale. The extent of guano is the best proxy to the size of penguin populations but frequent cloud cover limits the number of available images. This study focuses on the correlation between guano coverage visible in aerial and satellite images and breeding pair numbers in the course of the breeding seasons 2016/17 and 2017/18 in a colony of Pygocelid penguins on Ardley Island (South Shetland Islands, Antarctica). Multitemporal UAV (Unmanned Aerial Vehicle) orthomosaics and high-resolution satellite images were collected of Ardley Island as well as data on breeding phenology, weather conditions and snow coverage. “Fresh” guano stains were classified using different methods of Geographical Object-based Image Analysis (GEOBIA) and differentiated from weathered guano stains. Analysis of this data shows that guano stains in an Antarctic Pygoscelid penguin colony undergo significant intraseasonal changes in extent, texture and spectral signature. Hence, the timing of image acquisition and the advance of snow melt during Antarctic spring matter when determining penguin populations and should be considered during the analysis. Our results show changes of up to 25 % of the total guano covered surface due to individual weather events and changes up to 80 % in the time between the peak of egg laying and the occurrence of the first crèche.

Towards bridging wheat gap in Egypt by using cassava, quinoa and guar as supplements for the production of balady bread

As Egypt is the largest wheat importer globally, the government is aiming to find alternatives to reduce wheat imports and to cultivate reclaimed lands. Comparative studies were conducted to investigate the effect of substituting portions of wheat flour with quinoa, cassava and guar flours at levels of 20%, 30%, and 5%, respectively, on chemical, rheological and sensory characteristics of the Egyptian balady bread that is currently produced from wheat only and to enhance its nutritional and baking quality. The study was carried out in the Agricultural Research Center, Egypt. Results proved that guar gave poor sensory characteristics, in addition to its insignificant substitution level (5%). Substituting wheat flour with 20% quinoa resulted in elevating protein, fat and fiber percentages than that of wheat flour (16.4, 2.15 and 1.01%, respectively). Bread made from quinoa–wheat blend gave the lowest fungal count and the highest shelf life (8 days), but resulted in significant changes in stability, volumes, texture, and structure. Substituting wheat with 30% cassava gave the highest carbohydrate content, didn’t change any of the rheological properties and no significant difference was noticed between wheat flour and 30% cassava–wheat bread in all sensory tests. Substituting wheat with quinoa or cassava at the above-mentioned percentages is acceptable and appropriate in terms of their flavor. Although cassava has higher substitution level than that of quinoa, still, we recommend expanding quinoa cultivation in Egypt due to its acceptability, suitability to the Egyptian environment, health benefits, low input cost and more importantly its high protein and fiber contents.

Microstructure Development and Related Mechanical Behavior of the ZEW200 Mg Alloy Processed by Differential Speed Rolling and Equal Channel Angular Pressing

The present work investigates the influence of shear deformation on microstructural-texture and mechanical behavior of ZEW200 Mg alloy sheets. For the introduction of extra shear deformation during thermomechanical processing, the separate effect of differential speed rolling (DSR) and equal channel angular pressing (ECAP) were analyzed. The results were compared with the microstructure and mechanical behavior of equal speed rolled (ESR) ZEW200 sheets. No significant texture changes were observed after the utilization of DSR, while ECAP processing was effective in changing the character of the texture and reducing the texture intensity. The large yield stress asymmetry observed in the rolled sheet is strongly reduced in the ECAP processed sheets. Results showed the potential to use shear deformation to modify the crystallographic texture via the profuse activation of {10-12}<10-11> extension twins. The presence of a large twin fraction of the microstructure modified the work hardening behavior of the processed sheets due to the further activation of basal <a> slip. The application of extra shear deformation to tailor the texture during processing is, therefore, an alternative to optimize the deformation behavior of already formable Mg alloys.

Effect of the amount of SO42-/La2O3 on HZSM-5 activity for esterification reaction

Abstract The influence of the amount of SO42−/La2O3 (2–20%) over structural and catalytic properties of HZSM-5 was evaluated. The catalysts were characterized by thermogravimetric analysis, X-ray diffraction, adsorption/desorption of N2 and infrared spectroscopy and they were tested in the esterification reaction of oleic acid and methanol. The influence of the amount of catalyst (2, 5 and 10%) and the influence of molar ratio oleic acid:methanol (1:10, 1:20 and 1:45) were evaluated. The characterization analyses indicated that the starting material had not significant structural and textural changes, but the acidity had changes. The most expressive results of conversion were obtained in the molar ratio 1:10 and 5% of catalyst. The most efficient catalyst was that modified with 10% of SO42−/La2O3 (10OLS/HZ), which presented maximum conversion (100%). In general, the catalysts were efficient. It was possible to observe that most of the modifications produced catalysts more active than the starting material.

Enhancement in magnetostrictive properties of cobalt ferrite by magnetic field assisted compaction technique

Sintered polycrystalline cobalt ferrite is a potential magnetostrictive material for torque sensor application. Significant enhancement in magnetostriction of cobalt ferrite by magnetic field assisted compaction has been reported. Nano crystalline cobalt ferrite powder was prepared by combustion synthesis method using glycine as fuel. Phase pure cobalt ferrite powder was pressed into cylindrical pellets at an applied pressure of 200 MPa using a uniaxial hydraulic press with and without magnetic field of 1 Tesla. The green pellets were sintered at 1350 °C for 12 h which resulted in sintered pellets with ∼85% of the theoretical density. The SEM micrographs of the sintered pellets revealed the microstructure to be composed of grains with average size of ∼4 μm. EBSD analysis showed that significant change in texture of cobalt ferrite has not been observed in the sample compacted in presence of magnetic field. Maximum magnetizations of 70.2 emu/g and 69.8 emu/g were observed for cobalt ferrite processed with and without magnetic field pressing, respectively. A significant enhancement in magnetostriction, (195 ppm–325 ppm) ∼65% and strain sensitivity, 35% (1.3 × 10−9 m/A to 1.8 × 10−9 m/A) have been observed for the sample pressed under magnetic field than the sample pressed without magnetic field.

Evaluating the cerebral correlates of survival in amyotrophic lateral sclerosis

ObjectiveTo evaluate cerebral degenerative changes in ALS and their correlates with survival using 3D texture analysis.MethodsA total of 157 participants were included in this analysis from four neuroimaging studies. Voxel‐wise texture analysis on T1‐weighted brain magnetic resonance images (MRIs) was conducted between patients and controls. Patients were divided into long‐ and short‐survivors using the median survival of the cohort. Neuroanatomical differences between the two survival groups were also investigated.ResultsWhole‐brain analysis revealed significant changes in image texture (FDR P < 0.05) bilaterally in the motor cortex, corticospinal tract (CST), insula, basal ganglia, hippocampus, and frontal regions including subcortical white matter. The texture of the CST correlated (P < 0.05) with finger‐ and foot‐tapping rate, measures of upper motor neuron function. Patients with a survival below the media of 19.5 months demonstrated texture change (FDR P < 0.05) in the motor cortex, CST, basal ganglia, and the hippocampus, a distribution which corresponds to stage 4 of the distribution TDP‐43 pathology in ALS. Patients with longer survival exhibited texture changes restricted to motor regions, including the motor cortex and the CST.InterpretationWidespread gray and white matter pathology is evident in ALS, as revealed by texture analysis of conventional T1‐weighted MRI. Length of survival in patients with ALS is associated with the spatial extent of cerebral degeneration.

Cooking water of yellow soybeans as emulsifier in gluten-free crackers

Pulse cooking water has been shown to possess several functionalities but no knowledge has been developed on commonly consumed legumes such as soybeans. This study determined composition, functionality and food applications of the cooking water of yellow soybeans (SCW). The SCW contained relevant amounts of minerals, representing about 10% of the recommended daily intake (in 100 g of SCW) of iron, potassium and phosphorous. On a macromolecular level, carbohydrates (both soluble and insoluble), protein and saponins were determined and associated to several functionalities: foaming, emulsifying and thickening. Incorporation of SCW in gluten-free crackers resulted in significant textural changes, increasing softness and moisture content of the product during a 2-day storage at room temperature, likely in result of enhanced water dynamics.

Utilization of cold pressed chia seed oil waste in a low‐fat salad dressing as natural fat replacer

AbstractThe main aim of this study is to develop a low‐fat salad dressing by using cold‐press chia seed oil waste powder (CCWP). Formulation optimization was conducted by response surface methodology (RSM) based on the rheological and microstructural properties. All of the samples exhibited non‐Newtonian flow behavior, and storage modulus (G′) value was higher than loss modulus (G″) in the whole frequency range. The consistency coefficient (K) value of the samples was significantly affected by formulation (p &lt; .05) and found as 0.552–15.87 Pa·sn. The optimum stabilizer, oil, emulsifier, and CCWP content are 0.33, 10, 1.12, and 2%, respectively. The samples formulated by CCWP showed a high G′ and zeta (ζ) potential values at a low oil and emulsifier content. The samples prepared with optimum formulation exhibited high stability and comparable recovery properties with commercial samples. This study suggested that CCWP could be used in a low‐fat salad dressing as a fat replacer.Practical applicationsThe trend in the consumption of low‐fat dressing and mayonnaise has increased in recent years due to some health problem from the overconsumption of fat. For the food industry, however, it can be a problem to develop reduced fat content emulsions without significant changes in texture, rheological, and organoleptic characteristics. Natural and commercial types of the fat replacers are used to develop rheological and sensory properties of the low‐fat emulsions. Several types of commercial fat replacers are used in the food industry to produce the desirable mouthfeel properties. However, the trend in finding the natural source of fat replacers has increased and alternatives should be improved to meet consumer expectancy. Chia seed waste obtained from the oil industry can be considered as a natural source of fat replacer due to its high polysaccharide and protein content. In this study, the potential use of CCWP was studied as a natural fat replacer.

The use of optical coherence tomography for the evaluation of textural changes of grapes exposed to pulsed electric field

Application of pulsed electric fields (PEF) to food is a nonthermal technology of food processing. The short pulses of high intensity electric field can modify the internal structures of fruits and vegetables by affecting the cell permeability. In the presented study three popular grape wine cultivars – Johanniter, Hibernal and Marechal Foch were exposed to PEF at electric field strengths of 3.3kV/cm and 5kV/cm. The significant textural changes of near peel grape layers influenced by electric field were observed in optical coherence tomography (OCT) images, using infrared light of 1300nm. These changes were expressed by the variation of entropy, standard deviation or lacunarity features and evaluated in a dedicated software tool developed by the authors in Matlab environment. The OCT is a non-destructive technique in which no sample preparation is needed and grapes still remain intact (undamaged) during imaging. The OCT cross-sections revealed the progressive process of expanding zone with strong echo in sub-peel layers what may indicate cell permeabilization or even loosing parenchyma cells integrity. Also grape surface deformations under PEF were quantified. It has been shown that the values of considered textural features in near peel grape tissue were related to the intensity of electric field. Marechal Foch cultivar appeared to be more resistant to PEF than two other grape varieties.

Evolution with thermal annealing of magnetic anisotropy in FeCoB thin film interfaced with Mo layers

Evolution of magnetic properties of thin FeCoB films sandwiched between two Mo layers has been studied as a function of thermal annealing at different temperatures. The as-deposited film exhibits a uniaxial magnetic anisotropy. With thermal annealing up to 300°C, anisotropy gradually decreases while coercivity exhibits a significant increase. Uniaxial anisotropy reappears after annealing at 400°C. In order to understand the origin of magnetic anisotropy in the film, in-plane and out-plane X-ray diffraction measurements have been done using Hard X-ray beamline BL-11 of INDUS-2. It is found that with thermal annealing the film exhibits significant changes in grain texture as well as internal stresses. Variation in grain texture in the film is expected to be the main cause for observed magnetic anisotropy.

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

A systematic study on the effect of some commonly used hydrocolloids in yoghurt formulation, namely gelatin (0.5–1.5%), xanthan gum (0.005–0.015%), carrageenan (0.01–0.08%) and modified starch (0.5–1.5%) on the physical, tribology and sensory characteristics of skim pot-set yoghurt (0.1% fat) is presented. The results support to develop a tribology model for yoghurt, which can be directly correlated with the scores on texture and mouthfeel attributes from sensory panel by mean of statistical analysis. The tribological behavior, which signifies the lubrication property of the product, depended on the fat content, the type and dosage of hydrocolloid. Among the four hydrocolloids investigated, gelatin appeared to be the best hydrocolloid due to its ability to reduce syneresis, increase texture, viscosity, gel strength and lubrication properties of skim yoghurt. As a result, its sensory perception was significantly improved and attained the same sensory scores with full fat yoghurt for various desired sensory attributes, such as thickness, smoothness and creaminess. Both xanthan gum and carrageenan increased the firmness and viscosity of skim yoghurt, but also significantly increased the syneresis and undesired sensory mouthfeel characteristics, such as chalkiness and lumpiness. Modified starch slightly improved lubrication properties and thickness of skim yoghurt without significant changes in the product texture. From tribological analysis of investigated samples, a four-zone tribology model for yoghurt was proposed. Each zone corresponds to different mechanisms of fluid entrained between the two contact surfaces. The tribology behavior of the yoghurt fluid, therefore, can be represented by the position of each transition point and the slope of each friction zone, which were aligned with the sensory scores from trained panel.

Texture transformations near the bonding zones of the three-layer Al/Ti/Al explosively welded clads

Al/Ti/Al explosively welded clads were analyzed by electron backscatter diffraction. Particular attention was drawn to texture evolution across the Al/Ti/Al interfaces. Significant changes in texture within the joined metals were conducted with the place of detonation of explosive material. The so-called base (lower) Al clad is characterized by a typical rolling texture exhibiting copper and brass components, while the flyer (upper) clad, located closer to the detonation wave front, transformed to a shear texture with rotated cube and {111} 〈110〉 components. The shear deformation also changes substantially the texture of Ti producing a much higher twin density. The observed changes unveil the effect of explosion on the microstructure of the joined metals and are discussed with respect to deformation mode and further annealing process.

Structural, textural and sensory impact of sodium reduction on long fermented pizza

The aim of this study was to elucidate the microstructural, textural, and sensory impact of sodium reduction and its partial replacement by potassium chloride in pizza dough and crusts prepared by a traditional long fermentation process. For the first time, macrostructural changes in texture were elucidated and quantified by a novel protein network analysis. The fermentation process exerted a strengthening effect in the doughs, allowing to reduce sodium up to 25% without any negative impact on texture. Sodium reduction by 15% did not cause any significant textural changes in pizza crusts and partial replacement by KCl resulted in a strengthened dough and firmer pizza crust. The use of toppings masked the effect of lowering the sodium content, allowing to increase the reduction level from 15% to 35%. A reduction of NaCl by 25% with an addition of KCl achieved high acceptance in the sensory evaluation.