Predictions of J integral and tensile strength of clay/epoxy nanocomposites material using phase field model

We predict macroscopic fracture related material parameters of fully exfoliated clay/epoxy nano- composites based on their fine scale features. Fracture is modeled by a phase field approach which is implemented as user subroutines UEL and UMAT in the commercial finite element software Abaqus. The phase field model replaces the sharp discontinuities with a scalar damage field representing the diffuse crack topology through controlling the amount of diffusion by a regularization parameter. Two different constitutive models for the matrix and the clay platelets are used; the nonlinear coupled system con- sisting of the equilibrium equation and a diffusion-type equation governing the phase field evolution are solved via a NewtoneRaphson approach. In order to predict the tensile strength and fracture toughness of the clay/epoxy composites we evaluated the J integral for different specimens with varying cracks. The effect of different geometry and material parameters, such as the clay weight ratio (wt.%) and the aspect ratio of clay platelets are studied.

Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life

The objective of the present work was to develop stategies for raising the shelf-life of red raspberries (Rubus idaeus L.). The quality of red raspberries over shelf-life after coated with alginate plus Brazilian Citrus essential oils was evaluated. Edible coatings did not significantly influence the firmness loss, soluble solids content (SCC), and brightness of fruits over time, when compared to control, nevertheless all edible coatings with essential oils induced higher weight loss than those samples in which the essential oils were not incorporated. Fruits coated with alginate plus lime essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin, but were darker than the remaining samples. The less red colour verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. The edible coatings supplemented with the essential oil of orange either at 0.1 % or 0.2 % were very efficient to control the yeasts and moulds growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient. The essential oils used in the edible coatings did not significantly change the sensorial properties of the fruit. Cyanidin-3-O-sophoroside, cyanidin-3-O-glucosylrutinoside, cyanidin-3-O-xylosylrutinoside, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, pelargonidin-3-O-sophoroside, pelargonidin-3-O-glucosylrutinoside, pelargonidin 3-O-glucoside, pelargonidin 3-O-rutinoside were found in raspberries fruits. An unknown cyanidin derivative was also found in all samples, constituting 27.4% of total anthocyanin content.