Effects of hydrocolloids as texture improver in coriander bread.

An attempt was made to study the effects of hydrocolloids on loaf weight, volume, crumb grain characteristics, crumb moisture, firmness and dough rheological properties on 3.0 % coriander leaf supplemented breads. Carrageenan (CA), carboxymethylcellulose (CMC), guar gum (GG) and xanthan gum (XG) were added in the proportions of 0.25, 0.5, 0.75 and 1.0 % w/w of 100 g wheat flour. Addition of hydrocolloid increased the loaf volume and decreased the average cell area. An inverse relationship was observed between specific volume and average cell area. XG showed uniform change in crumb moisture on storage at all levels of substitution. However highest loss of moisture occurred in bread samples supplemented with GG. Crumb firming kinetics using Avrami's model showed slower firming rates for GG and CMC. High complex modulus (G*) values were observed in breads with 0.75 and 1.0 % XG.

A Sensory Shelf-Life Study for the Evaluation of New Eco-Sustainable Packaging of Single-Portion Croissants.

Understanding the correlation between straightforward analytical methods and sensory attributes is pivotal for transitioning to sustainable packaging while improving product quality. In this context, the viability of eco-sustainable packaging alternatives for single-packaged croissants has been investigated through examining the correlations between analytical methods, sensory attributes, employing quantitative descriptive analysis (QDA), and consumer survival analysis. The performance of biaxially oriented polypropylene (BOPP), a petrochemical plastic film, against paper-based, compostable, and biodegradable films over a 150-day croissant storage period was compared in this study, examining both physiochemical and sensory perspectives. The results showed a correlation between a lower water vapour barrier in packaging materials and increased moisture migration and croissant hardness, as assessed by the Avrami kinetic model. Notably, given its reduced barrier properties, the compostable film accelerated sensory profile deterioration, as evidenced by QDA results. Shelf-life estimation, assessed by consumer rejection, underscored the viability of the biodegradable film for up to 185 days, surpassing BOPP, paper-based, and other biodegradable alternatives. Using linear regression, physiochemical parameters associated with predicted shelf-life were elucidated. Overall, croissants were rejected by 50% of consumers when they reached humidity levels below 18%, water activity below 0.81, firmness exceeding 1064 N, pH above 4.4, and acidity below 4.5. Based on the results of this study, biodegradable packaging emerges as a promising alternative to traditional BOPP, offering a sustainable opportunity to extend the shelf-life of croissants.

Thermal-Mechanical and Microstructural Simulation of Rotary Friction Welding Processes by Using Finite Element Method.

Rotary friction welding is one of the most crucial techniques for joining different parts in advanced industries. Experimentally measuring the history of thermomechanical and microstructural parameters of this process can be a significant challenge and incurs high costs. To address these challenges, the finite element method was used to simulate thermomechanical and microstructural aspects of the welding of identical superalloy Inconel 718 tubes. Numerical simulation results were used to compute essential mechanical and metallurgical parameters such as temperature, strain, strain rate, volume fraction of dynamic recrystallization, and grain size distribution. These parameters were subsequently verified using experimental test results. The Johnson-Avrami model was utilized in the microstructural simulation to convert thermomechanical parameters into metallurgical factors, employing a FORTRAN subroutine. The calculated thickness of the recrystallization zone in the wall was 480 and 850 µm at the tube wall's center and edge, respectively. These values were reported from experimental measurements as 500 and 800 µm, respectively. The predicted grain size changes from the center to the edge of the wall thickness, near the weld interface, ranged from 2.07 to 2.15 µm, comparable to the experimental measurements ranging from 1.9 to 2.2 µm. Various curves are also presented to explore the correlation between thermomechanical and microstructural parameters, with the experimental results revealing predictable microstructure evolutions correlated with thermomechanical changes.

Equivalent Heat Treatments and Mechanical Properties in Cold-Rolled TiNiFe Shape-Memory Alloys.

Heat treatments after cold rolling for TiNiFe shape-memory alloys have been compared. After EBSD analysis and as calculated by the Avrami model and Arrhenius equation, the relationship between the heat-treatment temperature and manufacturing time of TiNiFe alloys is established. Through calculation, it can be found that TiNiFe alloys can obtain similar microstructures under the annealing processes of 823 K for 776 min, 827 K for 37 min, and 923 K for 12.5 min. And the recrystallization fractions are all around 50%. Nevertheless, the tensile properties and recovery stress of the alloys show almost similar values. And based on the feasibility of the annealing process, it is believed that annealing at 873 K for 37 min is the optimal choice to obtain a recrystallization fraction φR = 50%.

Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax.

This study aimed to understand the effect of fatty acid composition and viscosity of vegetable oils on network formation mechanism and physical properties of oleogels. To this purpose, 12 oleogels were prepared, by choosing 6 seed oils and two waxes, at a fixed oleogelator concentration (6%). The modified Avrami model correctly describes the crystallization profile (R2 > 0.98) and the oil type did not affect the Avrami index that ranged from 1.00 to 1.43. Independently from oleogelator, rice and hemp seed oils followed a 3-D network formation mechanism, while almond oil a 2-D mechanism. The strength and yield stress of carnauba wax oleogels increased with increasing saturated fatty acid amount, while in beeswax-based oleogels a more interconnected structure was associated with the length of the saturated fatty acid chain. Thus, the oleogels formation mechanism was closely related to the chemical composition of the solvent, even in highly monounsaturated or polyunsaturated oils.

Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process.

The spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. This research supports the importance of spontaneous fermentation, which was studied through the crystallization behavior and polymorphisms of cocoa butter (CB), the most abundant component of chocolate that is responsible for its quality physical properties. The k-means technique was used with the CB crystallization kinetics parameters to observe the division of the process during the first stage (day 0-3). The experimental crystallization time was 15.78 min and the second stage (day 4-7) was 17.88 min. The Avrami index (1.2-2.94) showed that the CB crystallizes in the form of a rod/needle/fiber or plate throughout the process. CB produced metastable crystals of polyforms ß1' and ß2'. Three days of fermentation are proposed to generate Criollo cocoa beans with acceptable CB crystallization times.

Thermomechanical Analysis of Isora Nanofibril Incorporated Polyethylene Nanocomposites.

The research on cellulose fiber-reinforced nanocomposites has increased by an unprecedented magnitude over the past few years due to its wide application range and low production cost. However, the incompatibility between cellulose and most thermoplastics has raised significant challenges in composite fabrication. This paper addresses the behavior of plasma-modified polyethylene (PE) reinforced with cellulose nanofibers extracted from isora plants (i.e., isora nanofibrils (INFs)). The crystallization kinetics of PE-INF composites were explained using the Avrami model. The effect of cellulose nanofillers on tuning the physiochemical properties of the nanocomposite was also explored in this work. The increase in mechanical properties was due to the uniform dispersion of fillers in the PE. The investigation on viscoelastic properties confirmed good filler-matrix interactions, facilitating the stress transfer.

Preparation, characterization, and application of a homemade graphene for the removal of Congo red from aqueous solutions.

Ethylene diaminetetraacetic acid (EDTA)-functionalized graphene was synthesized from Nigerian coal using a chemical exfoliation method and the graphene was applied for the removal of Congo red dye from aqueous solutions. The synthesized coal graphene and the raw coal were characterized using Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD) spectroscopy, scanning electron microscopy (SEM)-energy-dispersive X-ray (EDX) spectroscopy, measurement of pHpzc (pH of point of zero charge), and Boehm titrations. The SEM data revealed surface roughness which is enhanced in the prepared graphene while the EDX revealed an increase in carbon content, the main constituent of graphene, from about 26% in the raw coal to about 80% in the prepared graphene. Various adsorption variables, such as pH, contact time, concentration of Congo red, and temperature, were varied for the removal of the dye using raw coal and the synthesized coal graphene. The Liu isotherm gave the best fit of the equilibrium data than the Langmuir, Freundlich, and Dubinin-Radushkevich models. The maximum adsorption capacities of the raw coal and synthesized coal graphene at 25°C are 109.1 mg/g and 129.0 mg/g, respectively. The Avrami fractional-order kinetic model was the best model for description of the kinetic data. The model had the lowest values of standard deviation than the pseudo-first-order and pseudo-second-order models. The adsorption process of the two materials occurred via two stages as proved by intraparticle diffusion model. The adsorption process of the Congo red removal was spontaneous, feasible, and endothermic. The study conclusively revealed the graphene nanomaterial to be a viable adsorbent for textile wastewater treatment.

Effects of cooling temperature profiles on the monoglycerides oleogel properties: A rheo-microscopy study.

The oleogelation process has become in a great interest area for the food sector. The aim of this study was to understand the effect of cooling temperature profiles (CTP) applied during oleogelation on microstructure and some macroscopic properties of monoglycerides (MG) oleogels. To this purpose, oleogels from MG and high oleic sunflower oil were produced using programed CTP corresponding to the actual temperature evolution of the samples when they are left at rest to progress in a specific ambient temperature (AT). In order to evaluate the crystal formation during the gelation process, a torsional rheometer equipped with a rheo-microscope (RM) module was used. This allowed us to carry out simultaneously rheological measurements and record images of the gels during their formation process. Overall, microstructural characteristics were determined: fractions of crystalline material and oil, crystal length and shape, the Avrami index, and the fractal dimension. Although crystal formation took place during a similar range of temperatures (~55-46 °C), significant morphological differences in the distribution and size of crystal and aggregates were observed depending on the applied CTP, and the area occupied by the crystals and oil phase did not depend on CTP used. RM images were useful to follow the kinetics of crystallization as well as to identify a more restricted time domain in the rheological behavior allowing to find more accurate Avrami index values. Furthermore, the analysis of RM images turned out to be an efficient approach to obtain accurate measurements of the fractal dimension. High fractal dimension values were associated with gels exhibiting high number of homogeneous small crystals. Oleogels composed by this network generated a material with high capacity to retain oil. A weak-link regime approach applied to the dynamic systems was appropriate to describe the relationship between the elastic modulus and the crystal formation during the oleogels structuration. In conclusion, these findings may serve to the food industry to achieve a better understanding of the oleogelation process that allows it to control the quality of obtained oleogels, which could be utilized to replace and/or reduce the trans and saturated fats in food formulations.

Processing-induced-transformations (PITs) during direct compression: Impact of tablet composition and compression load on phase transition of caffeine.

In the pharmaceutical field, solid-state transitions that may occur during manufacturing of pharmaceuticals are of great importance. The phase transition of a model API, caffeine Form I (CFI), was studied during direct compression process by analysing the impacts of the operating conditions (process and formulation). This work is focused on two formulation parameters: nature of the diluent and impact of the caffeine dilution, and one process parameter: the compression pressure that may impact the phase transition of CFI. Tablets were made from pure CFI and from binary mixture of CFI/diluent (microcrystalline cellulose or anhydrous dicalcium phosphate). A kinetic study performed during six months helped to highlight the influence of these parameters on the CFI transition degree. Results showed a triggering effect of the direct compression process, transformation was higher in tablets than in uncompressed powders. Whatever the pressure applied, CFI transition degree was almost constant and uniformly occurring throughout the tablet volume. Nevertheless, several differences on the evolution of the CFI transition degree were observed between binary mixtures of CFI/diluent. An analysis of the transition mechanism with a stretched exponential law of the Johnson-Mehl-Avrami model shows that tableting accelerates the polymorphic transition without modifying its mechanism controlled by nucleation only.

The effect of partial gelatinization of corn starch on its retrogradation.

The objective of this work was to investigate the effect of partial gelatinization of starch on its retrogradation using differential scanning calorimetry (DSC) and X-ray diffraction (XRD) techniques. The Avrami equation was used to predict the evolution of starch retrogradation kinetics. The degree of retrogradation in starch samples partially gelatinized 64°C (S64), 68°C (S68) and 70°C (S70) and control (S25) increased with storage time. The retrogradation enthalpies of S68 and S70 were almost four times as high as that of S64. The S25 and S64 had dominant A-type crystalline pattern while S68 and S70 showed dominant B-type crystalline pattern. The growth of remainder crystals was faster in S25 and S64, while both the nucleation and growth rates of new crystals were faster in S68 and S70. The Avrami model was found to represent the retrogradation kinetics data of these partially gelatinized starch samples quite satisfactorily (R(2)>0.95).