Mechanical properties of tungsten alloys with Y2O3 and titanium additions

In this research the mechanical behaviour of pure tungsten (W) and its alloys (2 wt.% Ti–0.47 wt.% Y2O3 and 4 wt.% Ti–0.5 wt.% Y2O3) is compared. These tungsten alloys, have been obtained by powder metallurgy. The yield strength, fracture toughness and elastic modulus have been studied in the temperature interval of 25 °C to 1000 °C. The results have shown that the addition of Ti substantially improves the bending strength and toughness of W, but it also dramatically increases the DBTT. On the other hand, the addition of 0.5% Y2O3, is enough to improve noticeably the oxidation behaviour at the higher temperatures. The grain size, fractography and microstructure are studied in these materials. Titanium is a good grain growth inhibitor and effective precursor of liquid phase in HIP. The simultaneous presence of Y2O3 and Ti permits to obtain materials with low pores presence

Determination of the mechanical properties of corn grains and olive fruits required in DEM simulations

Discrete element method (DEM) is a numerical technique widely used for simulating the mechanical behavior of granular materials involved in many food and agricultural industry processes. Additionally, this technique is also a powerful tool to understand many complex phenomena related to the mechanics of granular materials. However, to make use of the potential of this technique it is necessary to develop DEM models capable of representing accurately the reality. For that, among some other questions, it is essential that the values of the microscopic material properties used to define the numerical model are accurately determined.

Properties of aluminium nodules foamed with concentrated solar energy

Commercial aluminium foam filled structures and sandwich panels are available for structural applications. As alternative to these materials, small granular foamed pieces are proposed to fill structures as well as sandwich panels. On the present work, foam precursors are obtained by Powder Metallurgy (PM) route, using natural calcium carbonate as foaming agent instead of titanium hydride. Extruded precursor bars were cut into small pieces (around 4.5 mm long and 5mm in diameter). Foaming treatment was carried out on two different ways: electrical preheated furnace and by solar furnace. Foamed nodules presented a low cell size, density e.g. 0.67 g/cm3 to 0.88 g/cm3 and a height/diameter ratio between 0.72 and 0.84 as a function of precursor size. These properties depend on the foaming particle size, foaming cycle and precursor dimensions. Carbonate precursors are easily foamed by concentrated solar energy, due to the lower risk of cell collapse than with hydride precursors, resulting from cell stabilization by oxide skin formation into cells and a low degree of foamed nodules bonding.

Sensory and texture properties of mashed potato incorporated wigh inulin and olive oil blends

The effect of adding different ratios of inulin and extra virgin olive oil blends, formulated without (MPA) and with cryoprotectants (MPB), on texture properties of fresh mashed potatoes and frozen/thawed mashed potatoes was studied. Inulin and extra virgin olive oil behaved like soft ?llers, but inulin was associated with increased?brousness and extra virgin olive oil with increased creaminess. In the total dataset and frozen mashed potatoes, frozen/thawed mashed potatoes, and MPA subgroups, component 1 was a contrast between mechanical and surface textural attributes, whereas in MPB samples component 1 was determined by geometrical attributes. Addition of inulin at 30 g/kg and extra virgin olive oil at 45 g/kg is recommended.

Effects of high hydrostatic pressure on rheological and termal properties of chickpea Cicer arietinum L. flour slurry and heat-induced paste.

Thermorheological changes in high hydrostatic pressure (HHP)-treated chickpea flour (CF) slurries were studied as a function of pressure level (0.1, 150, 300, 400, and 600 MPa) and slurry concentration (1:5, 1:4, 1:3, and 1:2 flour-to-water ratios). HHP-treated slurries were subsequently analyzed for changes in properties produced by heating, under both isothermal and non-isothermal processes. Elasticity (G′) of pressurized slurry increased with pressure applied and concentration. Conversely, heat-induced CF paste gradually transformed from solid-like behavior to liquid-like behavior as a function of moisture content and pressure level. The G′ and enthalpy of the CF paste decreased with increasing pressure level in proportion with the extent of HHP-induced starch gelatinization. At 25 °C and 15 min, HHP treatment at 450 and 600 MPa was sufficient to complete gelatinization of CF slurry at the lowest concentration (1:5), while more concentrated slurries would require higher pressures and temperature during treatment or longer holding times. Industrial relevance Demand for chickpea gel has increased considerably in the health and food industries because of its many beneficial effects. However, its use is affected by its very difficult handling. Judicious application of high hydrostatic pressure (HHP) at appropriate levels, adopted as a pre-processing instrument in combination with heating processes, is presented as an innovative technology to produce a remarkable decrease in thermo-hardening of heat-induced chickpea flour paste, permitting the development of new chickpea-based products with desirable handling properties and sensory attributes.

Influencia de la atmósfera de sinterización en las propiedades mecánicas de los aceros P/M AISI 430.LInfluence of sintering atmosphere on the mechanical properties of steel P/M AISI 430L

Se ha estudiado el acero inoxidable pulvimetalúrgico AISI 430L, comparando la sinterización en dos atmósferas diferentes; en vacío, y en una atmósfera que contiene nitrógeno. Se ha desarrollado un tratamiento térmico con objeto de incrementar las propiedades mecánicas, mediante la modificación microestructural de los nitruros complejos de hierro y cromo precipitados durante la etapa de sinterización. Se han evaluado las propiedades físicas y a la vez se ha realizado un análisis microestructural con el fin de relacionar la microestructura con el incremento en las propiedades mecánicas. Influence of sintering atmosphere on the mechanical properties of steel P / M AISI 430L. It has studied the stainless steel powder metallurgy AISI 430L. It has compared the sintering in two different atmospheres; in vacuum, and in an atmosphere containing nitrogen. It has developed a heat treatment with the aim of improving the mechanical properties. This has been done through microstructural modification of complex nitrides of iron and chromium precipitates during the phase of sintering. Physical properties have been evaluated and are been performing a microstructural analysis for microstructure related to the increase in mechanical properties.

VIS/NIR spectral signature for the identification of peanut contamination of powder foods

Visible-near infrared reflectance spectra are proposed for the characterization of IRMM 481 peanuts variety in comparison to powder food materials: wheat flour, milk and cocoa. Multidimensional analysis of reflectance spectra of powder samples shows a specific NIR band centred at 1200 nm that identifies peanut compared to the rest of food ingredients, regardless compaction level and temperature. Spectral range of 400-1000 nm is not robust for identification of blanched peanut. The visible range has shown to be reliable for the identification of pre-treatment and processing of unknown commercial peanut samples. A spectral index is proposed based on the combination of three wavelengths around 1200 nm that is 100% robust against pre-treatment (raw or blanched) and roasting (various temperatures and treatment duration).

Star dust memories, or how to detect allergen traces in powder foods

Allergies and food intolerances are at the forefront of institutional interest (European Regulation No 1169/2011) for their impact on consumer health. Allergies to peanuts and other nuts and gluten intolerance, makes production processes involving mixtures of powders a great concern for the industry, given the need to indicate the existence of traces of any of them. The food industry requires non-destructive and non-invasive methods of quantification that meet sensitivity requirements but also specificity levels. Optical methods such as NIR spectrophotometry or hyper-spectral image are currently some of the technologies that show potential success. This is the context of this paper that evaluates how to use NIR spectroscopy (900-1600nm) to detect traces of 15 different kinds of nuts and 20 other flours.

Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines

The effect of the addition of a commercial enriched glutathione inactive dry yeast oenological preparation in the volatile and sensory properties of industrially manufactured rosé Grenache wines was evaluated during their shelf-life. In addition, triangle tests were performed at different times during wine aging (among 1 and 9 months) to determine the sensory differences between wines with and without glutathione inactive dry yeast preparations. Descriptive sensory analysis with a trained panel was carried out when sensory differences in the triangle test were noticed. In addition, consumer tests were performed in order to investigate consumers’ acceptability of wines. Results revealed significant sensory differences between control and glutathione inactive dry yeast wines after 9 months of aging. At that time, glutathione inactive dry yeast wines were more intense in fruity aromas (strawberry, banana) and less intense in yeast notes than control wine. The impact of the glutathione inactive dry yeast in the aroma might be the consequence of different effects that these preparations could induce in wine composition: modification of yeast byproducts during fermentation, release of volatile compounds from inactive dry yeast, interaction of wine volatile compounds with yeast macromolecules from inactive dry yeast and a possible antioxidant effect of the glutathione released by the inactive dry yeast preparation on some specific volatile compounds.

Extração de oleuropeína de folhas de oliva com solvente hidroalcoólico e efeito dos extratos sobre a estabilidade oxidativa de óleos vegetais

A oleuropeína é o composto fenólico mais abundante presente nas folhas da oliveira, sendo que muitos estudos vêm demonstrando que este composto apresenta importantes propriedades antimicrobiana, antioxidante, anti-inflamatória, entre outras, surgindo o interesse em estudos de métodos para sua extração e aplicação em produtos na área alimentícia, cosmética e farmacêutica. O objetivo deste estudo foi a extração da oleuropeína à partir de folhas de oliva, utilizando solvente não tóxico, para posterior aplicação dos extratos em óleos vegetais a fim de se verificar seu efeito sobre a estabilidade oxidativa dos mesmos. O solvente selecionado para o estudo foi uma mistura de etanol e água (70:30, em massa, condição obtida através de um trabalho prévio), na presença de 1 % de ácido acético. Em uma primeira etapa, foram realizados experimentos de extração utilizando-se as técnicas de maceração (tipo I) e ultrassom (tipo II), em diferentes condições de temperatura (20, 30, 40, 50 e 60°C). Em uma segunda etapa, através de experimentos com maceração à temperatura ambiente, estudou-se o efeito da razão folhas:solvente (1:8, 1:6 e 1:3) e a influência da presença de ácido acético sobre o processo de extração (tipo III). Por fim, realizando-se a maceração na presença de ácido acético, temperatura ambiente e proporção folhas: solvente igual a 1:3, realizaram-se extrações sequenciadas a partir de uma mesma matéria-prima (tipo IV). Os resultados desses experimentos foram expressos em rendimento de oleuropeína (RO), teor de oleuropeína nos extratos (TO) e rendimento global (RG). Analisando-se os experimentos I e II, verificou-se que a temperatura não exerceu influência significativa sobre as respostas RO, TO e RG. Além disso, verificou-se que os valores das respostas para os experimentos com a maceração foram um pouco maiores do que os valores obtidos para as extrações com o auxílio do ultrassom. Nos experimentos tipo III, em linhas gerais, observou-se a influência positiva da presença do ácido acético sobre as respostas estudadas. Verificou-se também que, na presença de ácido, o aumento da quantidade de solvente na extração conduz ao aumento de RO e RG, e à diminuição de TO. Através do experimento tipo IV, constatou-se que mesmo após quatro extrações sequenciadas, ainda não foi possível esgotar a oleuropeína da matéria-prima. Após a obtenção de todos os extratos hidroalcoólicos, selecionou-se um contendo aproximadamente 19 % de oleuropeína para o estudo da estabilidade oxidativa em óleos vegetais (oliva e girassol) utilizando o método Rancimat. A presença de extrato aumentou em 3 horas o tempo de indução do azeite de oliva extra-virgem, e em 2 horas o tempo de indução do azeite de oliva comum. Os óleos de girassol bruto e refinado não apresentaram melhora na estabilidade oxidativa quando adicionados dos extratos. Foram realizados também testes de estabilidade oxidativa através da adição direta de folhas de oliva em pó nos azeites de oliva extra-virgem e comum. Para o azeite extra-virgem, a adição das folhas não proporcionou melhora da estabilidade oxidativa, porém para o azeite comum, houve um aumento de mais de 2 horas no tempo de indução.Os resultados apresentados neste trabalho demonstraram que é possível obter extratos contendo teores significativos de oleuropeína utilizando-se um solvente renovável. Além disso, constatou-se que os mesmos podem ser utilizados como um antioxidante natural em azeite de oliva, melhorando sua estabilidade oxidativa.

Active packaging for fresh food based on the release of carvacrol and thymol

Active packaging is becoming an emerging food technology to improve quality and safety of food products. One of the most common approaches is based on the release of antioxidant/antimicrobial compounds from the packaging material. In this work an antifungal active packaging system based on the release of carvacrol and thymol was optimized to increase the post-harvest shelf life of fresh strawberries and bread during storage. Thermal properties of the developed packaging material were determined by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Volatile compounds in food samples contained in active packaging systems were monitored by using headspace solid phase microextraction followed by gas chromatography analysis (HS-SPME-GC-MS) at controlled conditions. The obtained results provided evidences that exposure to carvacrol and thymol is an effective way to enlarge the quality of strawberries and bread samples during distribution and sale.

Carvacrol and thymol for fresh food packaging

Active packaging is becoming an emerging food technology to improve quality and safety of food products. One of the most common approaches is based on the release of antioxidant/antimicrobial compounds from the packaging material. In this work an antifungal active packaging system based on the release of carvacrol and thymol was optimized to increase the post-harvest shelf life of fresh strawberries and bread during storage. Thermal properties of the developed packaging material were determined by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Volatile compounds in food samples contained in active packaging systems were monitored by using headspace solid phase microextraction followed by gas chromatography analysis (HS-SPMEGC-MS) at controlled conditions. The obtained results provided evidences that exposure to carvacrol and thymol is an effective way to enlarge the quality of strawberries and bread samples during distribution and sale.

Influence of thymol and silver nanoparticles on the degradation of poly(lactic acid) based nanocomposites: thermal and morphological properties

Biopolymers, such as poly(lactic acid) (PLA), have been proposed as environmentally-friendly alternatives in applications such as food packaging. In this work, silver nanoparticles and thymol were used as active additives in PLA matrices, combining the antibacterial activity of silver with the antioxidant performance of thymol. The combined action of both additives influenced PLA thermal degradation in ternary systems. DSC results showed that the addition of thymol resulted in a clear decrease of the glass transition temperature (Tg) of PLA, suggesting its plasticizing effect in PLA matrices. Slight modifications in mechanical properties of dog-bone bars were also observed after the addition of the active components, especially in the elastic modulus. FESEM analyses showed the good distribution of active additives through the PLA matrix, obtaining homogenous surfaces and highlighting the presence of silver nanoparticles successfully embedded into the bulk matrix. Degradation of these PLA-based nanocomposites with thymol and silver nanoparticles in composting conditions indicated that the inherent biodegradable character of this biopolymer was improved after this modification. The obtained nanocomposites showed suitable properties to be used as biodegradable active-food packaging systems with antioxidant and antimicrobial effects.

Natural additives and agricultural wastes in biopolymer formulations for food packaging

The main directions in food packaging research are targeted toward improvements in food quality and food safety. For this purpose, food packaging providing longer product shelf-life, as well as the monitoring of safety and quality based upon international standards, is desirable. New active packaging strategies represent a key area of development in new multifunctional materials where the use of natural additives and/or agricultural wastes is getting increasing interest. The development of new materials, and particularly innovative biopolymer formulations, can help to address these requirements and also with other packaging functions such as: food protection and preservation, marketing and smart communication to consumers. The use of biocomposites for active food packaging is one of the most studied approaches in the last years on materials in contact with food. Applications of these innovative biocomposites could help to provide new food packaging materials with improved mechanical, barrier, antioxidant, and antimicrobial properties. From the food industry standpoint, concerns such as the safety and risk associated with these new additives, migration properties and possible human ingestion and regulations need to be considered. The latest innovations in the use of these innovative formulations to obtain biocomposites are reported in this review. Legislative issues related to the use of natural additives and agricultural wastes in food packaging systems are also discussed.

Surface, Thermal and Antimicrobial Release Properties of Plasma-Treated Zein Films

The effects of dielectric barrier discharge plasma treatment on zein film containing thymol as an active ingredient were evaluated. The plasma discharge was optically characterized to identify the reactive species. A significant increase in the film roughness (p < 0.05) was observed due to the etching effect of DBD plasma, which was correlated with the increase in the diffusion rate of thymol in the food simulant. The diffusion of thymol from the zein film was measured in aqueous solution. The kinetics of thymol release followed the Fick’s law of diffusion as shown by the high correlation coefficients between experimental and theoretical data. No significant change (p > 0.05) was observed for the thermal properties of the antimicrobial films after DBD plasma treatment.