Effect of Process Variables on Rice Flour Functional Properties, and Porous Structure of Rice and Wheat-Based Leavened Food Products.

Research background: Various processing techniques significantly affect physicochemical and functional properties of rice flour and the quality of the final products. This study aims to modify rice flour with different treatments and to select the best one to develop rice and wheat-based leavened food products. Experimental approach: Eight treatment combinations were applied on rice flour according to 23 factorial design considering three variables at two levels, namely, pretreatment of rice grain (heat-moisture treatment, dual modification treatment: soaking of rice grains in NaHCO3 solution followed by heat treatment), grinding method (dry or wet grinding), and flour particle size (75-180 and <75 µm). Eight dough samples were prepared by mixing 50 g rice flour from each treatment with 50 g wheat flour. Then, the dough samples were subjected to fermentation and gelatinization under pressure (externally applied 1.0 kg/cm2 initial air pressure) in a pressure adjustable chamber. Results and conclusions: Rice flour sample with particle size of 75-180 µm that underwent heat-moisture treatment followed by wet grinding improved the gas retention capacity of the leavened dough. With the externally applied initial air pressure of 1.0 kg/cm2, we obtained highly porous and better textured rice and wheat-based leavened food products. Novelty and scientific contribution: Rice flour can be modified using the described method to improve its functional properties, and the textural and structural properties of rice and wheat-based leavened food products. Also, conducting fermentation and gelatinization under pressure is a novel food processing technique, which contributes to restricting the escape of gas from leavened rice/wheat composite dough mass.

Improvements in the Engineering Properties of Cementitious Composites Using Nano-Sized Cement and Nano-Sized Additives.

The findings of an extensive experimental research study on the usage of nano-sized cement powder and other additives combined to form cement-fine-aggregate matrices are discussed in this work. In the laboratory, dry and wet methods were used to create nano-sized cements. The influence of these nano-sized cements, nano-silica fumes, and nano-fly ash in different proportions was studied to the evaluate the engineering properties of the cement-fine-aggregate matrices concerning normal-sized, commercially available cement. The composites produced with modified cement-fine-aggregate matrices were subjected to microscopic-scale analyses using a petrographic microscope, a Scanning Electron Microscope (SEM), and a Transmission Electron Microscope (TEM). These studies unravelled the placement and behaviour of additives in controlling the engineering properties of the mix. The test results indicated that nano-cement and nano-sized particles improved the engineering properties of the hardened cement matrix. The wet-ground nano-cement showed the best result, 40 MPa 28th-day compressive strength, without mixing any additive compared with ordinary and dry-ground cements. The mix containing 50:50 normal and wet-ground cement exhibited 37.20 MPa 28th-day compressive strength. All other mixes with nano-sized dry cement, silica fume, and fly ash with different permutations and combinations gave better results than the normal-cement-fine-aggregate mix. The petrographic studies and the Scanning Electron Microscope (SEM) and Transmission Electron Microscope (TEM) analyses further validated the above findings. Statistical analyses and techniques such as correlation and stepwise multiple regression analysis were conducted to compose a predictive equation to calculate the 28th-day compressive strength. In addition to these methods, a repeated measures Analysis of Variance (ANOVA) was also implemented to analyse the statistically significant differences among three differently timed strength readings.

Influence of the Oxide and Ethanol Surface Layer on Phase Transformation of Al-Based Nanocomposite Powders under High-Energy Milling.

Pure Al particles reinforced with amorphous-nanocrystalline Cu36Zr48Ag8Al8 particles composite powders were prepared by high-energy milling without and with ethanol. The mechanical milling procedures were compared so that in the case of dry milling the particle size increased owing to cold welding, but the crystallite size decreased below 113 nm. The amorphous phase disappeared and was not developed until 30 h of milling time. Using ethanol as a process control agent, the particle size did not increase, while the amorphous fraction increased to 15 wt.%. Ethanol decomposed to carbon dioxide, water, and ethane. Its addition was necessary to increase the amount of the amorphous structure.