Avaliação sensorial e estabilidade físico-química de um blend de laranja e cenoura

Neste trabalho foi elaborado um blend de suco de laranja e cenoura com diferentes teores de cenoura (5 e 25%) e concentrado a diferentes teores de sólidos solúveis (15 e 30 °Brix). Foram realizadas análises físicas e químicas das matérias-primas e do blend com maior preferência sensorial, com a finalidade de caracterizar o produto e, principalmente, verificar as alterações do ácido ascórbico e dos carotenóides totais após o processo de concentração dos blends. Também foi investigada a estabilidade física e química do blend durante sessenta dias. O teste de ordenação-preferência mostrou que a formulação do blend com 5% de cenoura e 15 °Brix de concentração foi a preferida pelos julgadores. O processo de concentração e o armazenamento, pelo período de 60 dias, acarretou na redução significativa dos conteúdos de ácido ascórbico e carotenóides totais.

Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI) was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have good potential for use as raw material in production of extruded snacks with good physical properties.

Physicochemical, microbiological and sensory evaluation of a bioactive food blend

The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic patients with HIV/AIDS treated with antiretroviral therapy. The food blend was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, total fiber content, and fatty acid composition, according to the standards established by the Instituto Adolfo Lutz. Food safety was assessed by microbiological analyses for Bacillus cereus, Salmonella spp, and coliforms. Sensory acceptance and intention to purchase were also evaluated. The food blend showed good nutritional potential, with low atherogenicity and thrombogenicity indexes, good macronutrient balance, and high energy value. The adoption of Good Manufacturing Practices (GMP) resulted in a product suitable for consumption. With respect to sensory aspects, the food blend showed satisfactory indexes of acceptability and promising marketing potential.

Fabrication and Characterization of Methylene-Blue-Doped Polyvinyl Alcohol–Polyacrylicacid Blend for Holographic Recording

A methylene-blue-sensitized polymer blend of polyvinyl alcohol and polyacrylic acid is fabricated and tested for holographic recording. It was found to have good characteristics such as high sensitivity, storage stability, ease of fabrication, and environmental stability. Optimization of the ratio of polyvinyl alcohol polyacrylic acid, the sensitizer concentration, pH, energy, diffraction efficiency measurements, etc., have been done. pH is found to have a great influence on the recovery of the dye in this matrix. The results of experimental investigations into the properties of this new material are reported.

Fabrication and Characterization of Methylene-Blue-Doped Polyvinyl Alcohol–Polyacrylic Acid Blend for Holographic Recording

A methylene-blue-sensitized polymer blend of polyvinyl alcohol and polyacrylic acid is fabricated and tested for holographic recording. It was found to have good characteristics such as high sensitivity, storage stability, ease of fabrication, and environmental stability. Optimization of the ratio of polyvinyl alcohol polyacrylic acid, the sensitizer concentration, pH, energy, diffraction efficiency measurements, etc., have been done. pH is found to have a great influence on the recovery of the dye in this matrix. The results of experimental investigations into the properties of this new material are reported.

Modification of Butadiene -Acrylonitrile Rubber/ Poly(Vinyl Chloride) Blend Using Natural Rubber, Styrene-Butadiene Rubber, and Polybutadiene Rubber

Natural rubber, styrene-butadiene rubber, and polybutadiene rubber were used to replace part of the butadieneacrylonitrile rubber in a 70/30 butadiene-acrylonitrile rubber/ poly(vinyl chloride) blend. Such replacement up to 15% of the total weight of the blend improved the mechanical properties, while decreasing the cost of the blend. Styrenebutadiene rubber could replace butadiene-acrylonitrile rubber up to 30% of the total weight of the blend without deterioration in the mechanical properties.

Studies on the Cure Characteristics and Vulcanizate Properties of 50 / 50 NR /SBR Blend

Blends of 50/50 natural rubber (NR) and styrene-butadiene rubber (SBR) are vulcanized using several conventional and semi-EV systems. The cure characteristics and vulcanizate properties are compared. The quantity and quality of crosslinks in each case are deciphered by chemical probes to correlate them with the vulcanizate properties.

Studies on 50/50 Natural Rubber/Styrene Butadiene Copolymer Blend

A carbon black filled 50/50 natural rubber (NR)/styrene-butadiene rubber (SBR) blend is vulcanized using several conventional curing systems designed by varying the amounts of sulphur and accelerator. The cure characteristics and the properties of the vulcanizates are compared. The quantity and quality of crosslinks in each case are evaluated by chemical probes to correlate them with the properties.

Studies on the Cure Characteristics and Vulcanizate Properties of 50/50 NR/BR Blend

A carbon black filled 50/50 Natural Rubber (NR)/Polybutadiene Rubber (BR) blend is vulcanized using several conventional systems designed by varying the amounts of sulphur and accelerator . The cure characteristics and the vulcanizate properties are compared. The quality and quantity of crosslinks in each case are deciphered by chemical probes to correlate them with the vulcanizate properties.

Studies on Latex Stage Carbon Black Masterbatching of NR and its Blend with SBR

Carbon Black is incorporated In natural rubber latex in , the presence of polyethylene glycol. The dispersion of carbon blade in the vulcanizatea is analyzed using polaroid M.4 land camera The mechanical properties of the carbon black meeterbatched NR/SBR blend Is compared with that of conventional NR/SBR blend before and after ageing , The resilience, flex resistance and hardness are found to be superior for N-LCMISBR compounds. The compression set and abrasion resistance are comparable for both types of blends . The processebiity and die swell of these blends at different shear rates are also compared.

Development of Polybutadiene (BR)-Polyethylene (LDPE) Blend Based Microcellular Soles for Low-Temperature Applications

Microcellular (MC) soles based on polybutadiene (BR) and low-density polyethylene (LDPE) blends for low-temperature applications were developed. A part of BR in BR-LDPE blend was replaced by natural rubber (NR) for property improvement. The BR-NR-LDPE blend-based MC sole shows good technical properties. Sulphur curing and DCP curing were tried in BR-LDPE and NR-BR-LDPE blends. Study shows that sulphur-cured MC sheets possess better technical properties than DCPcured MC sheets. 90/10 BR-LDPE and 60/30/10 BR-NR-LDPE blend combinations are found to be suitable for low-temperature applications.

Effect of Silane Coupling Agent on Cure Characteristics and Mechanical Properties of Nitrile Rubber/Reclaimed Rubber Blend

Blends of nitrile rubber and reclaimed rubber containing different levels of a coupling agent, Si 69 (bis(3- triethoxysilyl propyl)(tetrasulphide) were prepared and the cure characteristic's and mechanical properties were studied. Optimum loading of Si-69 was found to be a function of blend ratio. 3 phi- of Si 69 in a 70:30. Blend was found to be the optimum combination with respect to the mechanical properties. The rate and state of cure were also affected bv the conp/ing agent. Tensile strength, tear strength and abrasion resistance were improved in the presence of coupling agent. While the state of cure improved, the cure rate and scorch time decreased with increasing silane content. Ageing studies showed that the blends containing the coupling agent were inferior to the unmodified blends.

Effect of Silane Coupling Agent on Cure Characteristics and Mechanical Properties of Chloroprene Rubber/Reclaimed Rubber Blend

Chloroprene rubber was blended with whole tire reclaimed rubber (WTR) in presence of different levels of a coupling agent Si69 [bis- (3-(triethoxysilyl)propy1)tetrasuIfide] and the cure characteristics and mechanical properties were studied. The rate and state of cure were also affected by the coupling agent. While the cure time was increased, the cure rate and scorch time were decreased with increasing silane content. Tensile strength, tear strength, and abrasion resistance were improved in the presence of coupling agent. Compression set and resilience were adversely affected in presence of silane-coupling agent.Aging studies showed that the blends containing the coupling agent were inferior to the unmodified blends.