Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and Arabic gum

Sorption isotherms of lemon juice (LE) powders with and without additives-18% maltodextrin (MA) or 18% gum Arabic (GA) were determined at 20-50 degrees C. Addition of additives was shown to affect the isotherms in such a way that, at the same water activity, samples LE + GA and LE + MA presented lower equilibrium moisture content and were not so affected by varying temperature. The net isosteric heats of sorption of juice powders with additives were higher (less negative) than those of lemon juice powders, suggesting that there are more active polar sites in the product without addition of GA or MA. In general, the quality properties decreased with the addition of maltodextrin and gum arabic and it was obtained similar values for LE + GA and LE + MA.

Effects of powder preparation and sintering procedure on microstructure and dielectric properties of PLZT ceramics

PLZT ceramics belong to one of the very important groups of functional materials that make a basis for the production of a large range of electronic devices. The microstructure and properties of ceramics depend on the powder preparation and thermal processing conditions. Various techniques have been used to obtain chemically homogeneous and fine starting powders. PLZT powders have been prepared by two different production routes: by a modified Pechini method, using a polymeric precursor method (PMM) and by a partial oxalate method. A two-step sintering process, including a hot pressing, was carried out at 1100 and 1200degreesC Distinct phases obtained during the sintering process have been investigated by SEM and EDS techniques and dielectric properties such as permittivity and dielectric loss were measured in a frequency range from 1 to 20 kHz.. A significant difference in microstructure and dielectric properties, depending on powder origin and sintering procedure, has been noticed.

Processing and properties of Ag/BSCCO PIT tapes containing different proportions of silver metal powder

Monofilamentary tapes (150 pm thickness) were prepared by swaging and rolling silver tubes containing the Bi:2212 ceramic (granulation below 20 mum) and the silver powder (about 0.8 mum). The study has been made, among other samples, on tapes with nominal proportions of 0, 10 and 20 wt.% of silver. The samples were characterized by SEM, and by electrical measurements under varying applied magnetic field. The measurements of J(c) showed that the addition of 10 wt.% silver powder is very beneficent to this property, doubling the obtained values at 60 K, while the 20 wt.% tape presented very low J(c). The tape with no silver content showed to have a J(c) as high as 2.2 x 10(5) A/cm(2), at 4.2 K, zero applied magnetic field. (C) 2004 Elsevier B.V. All rights reserved.

Effect of boron powder purity on superconducting properties of MgB2

The effect of the properties of starting boron powders on the superconducting properties of MgB2 has been studied. The 92% and 96% pure powders produce lower surface reactivity and larger particle size than the 99% boron powder, as can be seen from Brunauer - Emmett - Teller (BET) and scanning electron microscopy (SEM) results, indicating that the low purity powders cannot be used to archive the same superconducting properties as those of samples made from pure 99% boron powder. However, the purity of 92% and 96% boron powders can be improved by using a simple chemical process, leading to enhanced magnetic critical current densities J(c). From x-ray diffraction (XRD) measurement, oxide impurity has been observed, which might be originated from the B2O3 phase in the boron powders. In order to get high performance MgB2, it is obviously important to control the phase composition and microstructure of amorphous boron starting powders and solid reaction conditions.

Effect of additives and powder preparation techniques on PTCR properties of barium titanate

PTCR barium titanate has been prepared following two different powder preparation techniques: the solid-state reaction route and co-precipitation route for the comparison of results. The co-precipitation route produces better PTCR characteristics with low room temperature resistivity and better reproducibility of prepared samples. The effects of different concentrations of additives like donors, acceptors and excess titanium have been optimized to get good quality PTCR samples. (C) 2002 Elsevier B.V. B.V. All rights reserved.

Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low-fat yogurt fermented by different starter cultures

The effect of milk processing on rheological and textural properties of probiotic low-fat yogurt (fermented by two different starter cultures) was studied. Skim milk fortified with skim milk powder was subjected to three treatments: (1) thermal treatment at 85C for 30 min; (2) high hydrostatic pressure (HHP) at 676 MPa for 5 min; and (3) combined treatments of HHP (676 MPa for 5 min) and heat (85C for 30 min). The processed milk was fermented using two different starter cultures containing Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium longum at inoculation rates of 0.1 and 0.2%. Rheological parameters were determined and a texture profile analysis was carried out. Yogurts presented different rheological behaviors according to the treatment used, which could be attributed to structural phenomena. The combined HHP and heat treatment of milks resulted in yogurt gels with higher consistency index values than gels obtained from thermally treated milk. The type of starter culture and inoculation rate, providing different fermentation pathways, also affected the consistency index and textural properties significantly. The combined HHP and heat treatment of milks before fermentation, and an inoculation rate of 0.1% (for both cultures), led to desirable rheological and textural properties in yogurt, which presented a creamy and thick consistency that does not require the addition of stabilizers.

Collapse and Color Changes in Grapefruit Juice Powder as Affected by Water Activity, Glass Transition, and Addition of Carbohydrate Polymers

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Effect of drying method on the sorption isotherms and isosteric heat of persimmon pulp powder

Moisture equilibrium data of persimmon pulp powders with 50% maltodextrin (dry basis) obtained with different drying methods were determined at 20, 30, 40 and 50 degrees C. The spray-dryer gave a dry product with a higher adsorption capacity than the other methods. The vacuum- and freeze-dried products had the same adsorption capacity. The highest isosteric heat of sorption was observed for powders produced by spray-drying. The isokinetic temperature (T(B)) calculated for persimmon pulp powder obtained by vacuum-, spray- and freeze-drying were 541.4 K, 616.3 K, 513.2 K, respectively. The sorption process was spontaneous and enthalpy controlled.

Modification of surface properties of Ti-16Si-4B powder alloy by plasma immersion ion implantation

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Viscoelastic and Thermal Properties of Collagen-Xanthan Gum and Collagen-Maltodextrin Suspensions During Heating and Cooling

The purpose of this work was to investigate the viscoelastic properties of aqueous suspensions of crude collagen powder extracted from bovine hides and nonsubmitted to the hydrolysis reaction that leads to gelatin. The studied variables included the collagen concentration and the addition of xanthan gum or maltodextrin at varied concentrations during heating/cooling of the mixtures. Differential scanning calorimetry thermograms showed that the addition of polysaccharides decreased the endothermic peak areas observed at the denaturation temperature of collagen. The rheological properties of the pure collagen suspensions were highly dependent on concentration: 4% and 6% collagen suspensions presented a great increase in the storage modulus after heating/cooling, whereas for concentrations of 8% and 10% G' decreased during heating and did not recover its original value after heating/cooling. The frequency sweeps showed that the thermal treatment was responsible by the strengthening of the interactions that formed the polymer network. Addition of 0.1% xanthan gum to collagen suspensions increased the gel strength, especially after heating/cooling of the system, whereas increasing gum concentration to 0.3% resulted in a weaker gel, which could indicate thermodynamic incompatibility between the biopolymers. Mixtures of collagen and maltodextrin resulted in more fluid structures than those obtained with pure collagen at the same collagen concentration and the range of temperatures in which these mixtures behaved as a gel decreased with increasing concentrations of both collagen and maltodextrin, suggesting incompatibilities between the biopolymers.

Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Development of a novel fermented soymilk product with potential probiotic properties

The study was carried out to test the ability of Enterococcus faecium, Lactobacillus acidophilus, L. jugurti, Streptococcus thermophilus and L. delbrueckii ssp bulgaricus to decrease cholesterol in vitro and to grow in the presence of bile salts. Both properties were dependent on the species under study. The cultures were also inoculated into soymilk fortified with dry milk whey powder as single or mixed starters. The physicochemical and sensory evaluations of the fermented products showed that E. faecium plus L. jugurti (ratio 1:1) is the best combination, and this mixture also produces a 43% decrease in cholesterol. © Springer-Verlag 1999.

Effect of Boron powder purity on superconducting properties of bulk MgB2

In order to study the influence of the amorphous Boron powder on the superconducting properties, MgB2 bulk samples were prepared using 96% and 99% pure commercial Boron powder as well as 92% commercial Boron powder after purification process. The results showed that the original 96% and the purified 92% powders have larger particle size compared to the pure 99% Boron powder, which leads to reduce magnetic critical current densities. In order to get higher performance MgB2, the purified low grade Boron powder need further control of their microstructure such as smaller particle size to enhance flux pinning from the grain boundaries which represent effective pinning centers. © 2007 Elsevier B.V. All rights reserved.

Effect of Mg-Ga powder addition on the superconducting properties of MgB2 samples

MgB2 bulk samples containing different proportions of Mg-Ga powder were prepared by an in situ reaction technique. The Mg-Ga powder was obtained via high energy ball milling of a Mg-10 at.% Ga composite, which was fabricated by melting of pure magnesium and gallium metals inside encapsulated stainless steel tube at 655 °C in a controlled atmosphere. The MgB2 samples containing 0, 1, 3, 5 and 7 wt.% of MgGa addition were sintered at 650 °C for 30 min in argon atmosphere. Magnetic measurements performed at 5 K and 20 K showed improved critical current density, Jc, in the low magnetic field range for samples with MgGa addition. The critical temperature, Tc, for all samples with gallium additions is consistently higher when compared to the pure MgB2. © 2007 Elsevier B.V. All rights reserved.