Properties of hemp fibre reinforced concrete composites

This research is concerned with the mechanical and physical properties of hemp fibre reinforced concrete (HFRC). An experimental program was developed based on the statistical method of fractional factors design. The variables for the experimental study were: (1) mixing method; (2) fibre content by weight; (3) aggregate size; and (4) fibre length. Their effects on the compressive and flexural performance of HFRC composites were investigated. The specific gravity and water absorption ratio of HFRC were also studied. The results indicate that the compressive and flexural properties can be modelled using a simple empirical linear expression based on statistical analysis and regression, and that hemp fibre content (by weight) is the critical factor affecting the compressive and flexural properties of HFRC.

Cement composites reinforced with surface modified coir fibers

An experimental investigation of coir mesh reinforced mortar (CMRM) is conducted using nonwoven coir mesh matting. The main parameters in this study are the fiber volume fraction (number of mesh layers) and fiber surface treatment with a wetting agent. The composites are subjected to the four-point bending test. The short-term mechanical properties of CMRM are discussed. Scanning electron micrograph analysis is used to observe the fiber—matrix interfacial characteristics. The results indicate that the addition of coir mesh to mortar significantly improves the composite post-cracking flexural stress, toughness, ductility, and toughness index, compared to plain mortar materials. The Albatex © FFC wetting agent (2-ethylhexanol) can effectively improve water absorption of coir fiber and enhance the fiber—matrix bonding strength. These coir mesh reinforced composites may be useful in civil engineering applications.

Impact of ripening stages of banana flour on the quality of extruded products

The study investigated the physical, nutritional and sensory properties of different ripening stages of banana during extrusion processing in combination with rice flour to develop quality snack products. Dehydrated banana flours at ripening stages 4, 5 and 6 (peel colour) were mixed separately at 40% banana to 60% rice flour levels. The mixtures were extruded through a twin-screw extruder at 120 °C barrel temperature, 220 and 260 r.p.m, screw speed and 12% feed moisture. Increase in ripeness indicated negative effect on expansion and water absorption capacity while increasing the water solubility index and moisture retention (wet basis) of the products. Protein and mineral (except for zinc and copper) content of the products were significantly different (P < 0.05) from 4 to 6 of the ripening stages. Most of the essential amino acids in the extruded products increased significantly (P < 0.05) at the ripening stage of 6. All the products were within the acceptable range in the 9-point Hedonic scale showing the best texture and flavour scores for stage 4 and 6, respectively. The extruded products show potential as snack products because of their nutritional quality and sensory acceptability.

Extruded products with Fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index

The present study investigated the effects of fenugreek flour (Trigonella foenum-graecum) and debittered fenugreek polysaccharide (FenuLife^®) inclusion on the physical and sensory quality characteristics, and glycaemic index (GI) of chickpea–rice based extruded products. Based on preliminary evaluation with different proportions of chick pea and rice, a blend of 70:30 chickpea and rice was chosen as the control for further studies. The control blend, replaced with fenugreek flour at 2%, 5% and 10%, or fenugreek polysaccharide at 5%, 10%, 15% and 20%, was extruded at the optimum processing conditions as specified in the detailed study. The extruded products were evaluated for their physical (moisture retention, expansion, hardness, water solubility index (WSI) and water absorption index (WAI)), sensory (flavor, texture, color and overall acceptability) characteristics and in vitro GI to evaluate their suitability as extruded snack products.

Due to the distinct bitter taste, inclusion of fenugreek flour was not acceptable at levels more than 2% in extruded chickpea based products. Addition of fenugreek polysaccharide resulted in slight reduction in radial expansion (P < 0.05), while longitudinal expansion increased. WAI increased while WSI decreased compared to the control (P < 0.05). The mean scores of sensory evaluation indicated that all products containing fenugreek polysaccharide up to 15% were within the acceptable range. There were no significant differences (P > 0.05) between products containing 5–15% fenugreek polysaccharide in their color, flavor, texture and overall quality.

Fenugreek, in the form of debittered polysaccharide (FenuLife^®) could be incorporated up to a level of 15% in a chickpea–rice blend to develop snack products of acceptable physical and sensory properties with low GI Index.

Predicting the resistance of fired clay bricks to salt attack

The salt attack of Fired Clay Bricks (FCBs) causes surface damage that is aesthetically displeasing and eventually leads to structural damage. Methods for determining the resistances of FCBs to salt weathering have mainly tried to simulate the process by using accelerating aging tests. Most research in this area has concentrated on the types of salt that can cause damage and the damage that occurs during accelerated aging tests. This approach has lead to the use of accelerated aging tests as standard methods for determining resistance. Recently, it has been acknowledged that are not the most reliable way to determine salt attack resistance for all FCBs in all environments. Few researchers have examined FCBs with the aim of determining which material and mechanical properties make a FCB resistant to salt attack. The aim of this study was to identify the properties that were significant to the resistance of FCBs to salt attack. In doing so, this study aids in the development of a better test method to assess the resistance of FCBs to salt attack. The current Australian Standard accelerated aging test was used to measure the resistance of eight FCBs to salt attack using sodium sulfate and sodium chloride. The results of these tests were compared to the water absorption properties and the total porosity of FCBs. An empirical relationship was developed between the twenty-four-hour water absorption value and the number of cycles to failure from sodium sulfate tests. The volume of sodium chloride solution was found to be proportional to the total porosity of FCBs in this study. A phenomenological discussion of results led to a new mechanism being presented to explain the derivation of stress during salt crystallisation of anhydrous and hydratable salts. The mechanical properties of FCBs were measured using compression tests. FCBs were analysed as cellular materials to find that the elastic modules of FCBs was equivalent for extruded FCBs that had been fired a similar temperatures and time. Two samples were found to have significantly different elastic moduli of the solid microstructure. One of these samples was a pressed brick that was stiffer due to the extra bond that is obtained during sintering a closely packed structure. The other sample was an extruded brick that had more firing temperature and time compared with the other samples in this study. A non-destructive method was used to measure the indentation hardness and indentation stress-strain properties of FCBs. The indentation hardness of FCBs was found to be proportional to the uniaxial compression strength. In addition, the indentation hardness had a better linear correlation to the total porosity of FCBs except for those samples that had different elastic moduli of the solid microstructure. Fractography of exfoliated particles during salt cycle tests and compression tests showed there was a similar pattern of fracture during each failure. The results indicate there were inherent properties of a FCB that determines the size and shape of fractured particles during salt attack. The microstructural variables that determined the fracture properties of FCBs were shown to be important variables to include in future models that attempt to estimate the resistance of FCBs to salt attack.

Thermal and mechanical properties of ultrasonically treated wool

Wool fabrics, ultrasonically treated in various chemical conditions and for different time durations, were analysed for thermal properties by thermo-gravimetric analysis and differential scanning calorimeter, in comparison with the untreated fabric. Fabric mechanical properties, such as bending and tensile performance, and changes in fibre morphology were also evaluated before and after ultrasonic treatment.It is found that wool treated with ultrasonics at the appropriate time, has less mass loss and a higher thermal degradation temperature than that without ultrasonic treatment or with prolonged ultrasonic treatment. Resistance to thermal degradation is reduced when wool is ultrasonically treated in the presence of alkali. Differential scanning calorimeter analysis shows that while ultrasonic treatment has little effect on fibre crystallinity, an appropriate treatment can provide wool with increased water absorption. Ultrasonic treatment stiffens wool fabric to some extent when the treatment time is prolonged. The addition of detergent alone to the ultrasonic bath has little effect on fabric tensile behaviour, whereas a treatment with both detergent and alkali produces severe fibre damage and significant loss of fabric tensile strength.

Effects of ultrasonic treatment on wool fibre and fabric properties

The protein structures of wool, treated in fabric form with ultrasonics for different time durations, were analysed by X-ray diffraction (XRD) and Fourier transform infrared (FTIR), in comparison with the wool without ultrasonic treatment. Fabric water absorption and tensile properties were measured in addition to the fibre micro-structure analysis. It is shown that while the ultrasonic treatment had little effect on the fibre crystallinity, some chemical structures in the protein were altered to some extent during the process. Disruption of fibre internal waxy lipids upon ultrasonic treatment provided the fibres with increased water absorption. Protein chains in the macro fibrils were shown to be rearranged to a more regular and less flexible structure, as a result of the ultrasonic treatment. Fabric tensile tests showed an increased tenacity and a reduced extensibility to the ultrasonically treated fabric. Prolonged ultrasonic treatment, however, significantly reduced both fabric tenacity and extensibility.

Changes in wool protein structure and fabric properties with ultrasonic treatment

Wool fabrics, ultrasonically treated for different time durations, were analysed by Fourier transform infrared (FTIR), differential scanning calorimeter (DSC), and thermo-gravimetric analysis (TGA), in comparison with the wool without ultrasonic treatment. Fabric tensile and thermal properties were measured in addition to the fibre micro structure analysis. Wool protein chains in the macro fibrils were shown to be rearranged to a more regular and less flexible structure, as a result of the ultrasonically treated fabric. Prolonged ultrasonic treatment, however, significantly reduced both fabric tenacity and extensibility. Wool treated with ultrasonics was found to have less mass loss and a higher thermal degradation temperature than that of without ultrasonic treatment and prolonged treated. DSC analysis showed that while ultrasonic treatment has little effect on the fibre crystallinity, an appropriate treatment can provide wool with increased water absorption.

Effect of sorghum flour addition on in vitro starch digestibility, cooking quality and consumer acceptability of durum wheat pasta

Whole grain sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating nondurum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and consumer acceptability. Pasta was prepared from 100% durum wheat semolina (DWS) as control or by replacing DWS with either wholegrain red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30%, and 40% incorporation levels, following a laboratory-scale procedure. Pasta samples were evaluated for proximate composition, in vitro starch digestibility, cooking quality, and consumer acceptability. The addition of both RSF and WSF lowered the extent of in vitro starch digestion at all substitution levels compared to the control pasta. The rapidly digestible starch was lowered in all the sorghum-containing pastas compared to the control pasta. Neither RSF or WSF addition affected the pasta quality attributes (water absorption, swelling index, dry matter, adhesiveness, cohesiveness, and springiness), except color and hardness which were negatively affected. Consumer sensory results indicated that pasta samples containing 20% and 30% RSF or WSF had acceptable palatability based on meeting one or both of the preset acceptability criteria. It is concluded that the addition of wholegrain sorghum flour to pasta at 30% incorporation level is possible to reduce starch digestibility, while maintaining adequate cooking quality and consumer acceptability.

Visible and UV functionality of TiO2 ternary nanocomposites on cotton

This research intends to increase the photocatalytic efficiency of cotton fabrics coated with TiO2-based nanocomposites under illumination particularly visible light. The fabrics were functionalized using a low-temperature sol-gel method of TiO2/Metal/SiO2 nanocomposite systems. Integrating silica and noble metals into TiO2 sol was put forth for boosting its functionality. Three noble metals (gold (Au), platinum (Pt) and silver (Ag)) with four different concentrations were employed. The photocatalytic activity of the functionalized fabrics was assessed through coffee stain-removal test and photodecomposition of methylene blue (MB) under UV and visible light. The impact of coating layers on fabrics' hydrophilicity was analyzed through measuring the water contact angle as well as the water absorption time. The fabrics were characterized using XRD, SEM and EDS. It was corroborated that the presence of silica enhanced the self-stain-removal capability of fabrics under UV. Moreover, the self-cleaning property of fabrics improved under both UV and visible light after integrating the metals into the colloids. In the same line, the self-cleaning activity threshold of fabrics was shifted to visible region.

Hydrogel properties of electrospun polyvinylpyrrolidone and polyvinylpyrrolidone/poly(acrylic acid) blend nanofibers

Hydrogel nanofibers with high water-absorption capacity and excellent biocompatibility offer wide use in biomedical areas. In this study, hydrogel nanofibers from polyvinylpyrrolidone (PVP) and PVP/poly(acrylic acid) (PAA) blend were prepared by electrospinning and by subsequent heat treatment. The effects of post-electrospinning heat treatment and PVP/PAA ratio on hydrogel properties of the nanofibers were examined. Heat treatment at a temperature above 180°C was found to play a key role in forming insoluble and water-absorbent nanofibers. Both PVP and PVP/PAA nanofibers showed high morphology stability in water and excellent water retention capacity. The swelling ratio of PVP/PAA nanofibers declined with increasing heating temperature and decreasing PVP/PAA unit ratio. In comparison with dense casting films, these nanofiber membranes showed nearly doubled swelling ratio.

Xylanolytic modification in wheat flour and its effect on dough rheological characteristics and bread quality attributes

Effects of various xylanase treatments applied at different stages of bread making process on dough rheological characteristics and bread quality attributes were investigated. Different doses (200, 400, 600, 800, and 1000 IU) of purified enzyme were applied at two stages (tempering and mixing). In milling and dough making processes, both types of flour (subjected to enzyme treatment during tempering and flour mixing) exhibited decreasing trend in water absorption, dough development time, dough stability, softening of dough, dough mixing time, viscosity peak, set back, and increasing tendency in peak height and pasting temperature. Treatments during tempering resulted in more significant effects as compared to applications during flour mixing. The dough rising during proofing resulted in enhancement from 137±3.21% (control) to maximum value (192.33±2.90%), when 600 IU of xylanases were applied to 1 kg of wheat grains during tempering. The bread sensory attributes also exhibited significant improvement in response to various doses of purified enzymes.

Effects of hydrocolloids on partial baking and frozen storage of wheat flour chapatti

The use of hydrocolloids in different foods systems has become more commonly applied to improve the texture and quality of baked products. Nevertheless, the effects of these compounds on partially baked frozen chapatti have not been studied. The objective of the present study was to improve the storage stability, quality and shelf life of partially baked chapatti by adding various hydrocolloids, hydroxyl propyl methylcellulose (HPMC), carboxy methylcellulose (CMC) and guar gum, followed by frozen storage for 28 days. Partially baked and fully baked chapattis after frozen storage were analyzed for chemical and sensory attributes at 7-day intervals. Rheological studies showed an increase in water absorption, dough development time and dough stability after the addition of hydrocolloids. In partially baked chapatti with hydrocolloids after frozen storage, an increase in moisture retention and water soluble starch was observed. Sensory characteristics were also improved by combining both techniques. Among the hydrocolloids, HPMC exhibited the best results, followed by CMC and guar gum. These hydrocolloids and partial baking with frozen storage helped to improve the quality, and extend the shelf life of partially baked chapatti.

Physicochemical and functional properties of protein isolate produced from Australian chia seeds

Protein was isolated from Australian chia seeds and converted to powders using spray, freeze and vacuum drying methods, to investigate the effect of drying methods on physicochemical and functional attributes of chia-seed protein isolate (CPI). It was found that there was no significant difference in the proximate composition; however vacuum dried CPI (VDCPI) had the highest bulk density and oil absorption capacity, whereas spray dried powder (SDCPI) demonstrated the highest solubility, water absorption capacity and lowest surface hydrophobicity. Solubility of all powders was higher at elevated temperature and alkaline pH. Foaming capacity and foam stability of CPI were found to increase with increasing pH and protein concentration. SDCPI was the least denatured and VDCPI the most denatured, demonstrating the poorest solubility and foaming properties of the latter. These findings are expected to be useful in selection of a drying process to yield chia seed protein powders with more desirable functionality.

The relative absorption of fatty acids in brown trout (Salmo trutta) fed a commercial extruded pellet coated with different lipid sources

The objective of the present study was to investigate the fatty acid absorption capabilities of brown trout (Salmo trutta) fed commercial extruded diets. Five commercial extruded pellets, different only in the lipid sources used for fat coating, were tested on juvenile brown trout for 45 days. The trout were reared in fresh water at 14.6 ± 0.4° C and 7.7 ±
0.3 mg/l, temperature and dissolved oxygen, respectively. The tested lipid sources were fish oil, canola oil, oleine oil, swine fat and poultry fat. After the adaptation period faeces were collected by gently stripping from naesthetized fish. Fatty acid analysis was performed on experimental diets and on collected faeces to evaluate the relative absorption capabilities of the trout digestive system with respect to each detected fatty acid. The use of the relative absorption efficiency (rAE) was opted to evaluate the intrinsic capability of each fatty acid to be absorbed. Brown trout showed a
specific preferential order of absorption of the fatty acids, preferring shorter over longer chain fatty acids and preferring the more unsaturated to the more saturated fatty acids. The fatty acid that showed the best relative absorbability was the C18:4n-3 (rAE = 5.14 ± 0.72), which has a fairly short carbon chain, but at the same time a high unsaturation level, followed by the C18:3n-3 (rAE = 3.38 ± 0.30). The fatty acid that showed the worst relative absorbability (rAE = 0.21 ± 0.02) was C24:1n-9.