Numerical study of microscopic particle arrangement of suspension flow in a narrow channel for the estimation of macroscopic rheological properties

In a narrow channel, the apparent relative viscosity of a suspension with finite-size particles is strongly dependent on its microscopic particle arrangement. Relative viscosity increases when suspended particles flow near the channel wall; thus, a suspension in a narrow channel does not always exhibit the same rheological properties even if the concentration is the same. In this study, we focus on the inertia and concentration of particles in a narrow channel and consider their effects on the microscopic particle arrangement and macroscopic suspension rheology. Two-dimensional pressure-driven suspension flow simulations were performed using a two-way coupling scheme, and normalized particle density distribution (PDD) were implemented to consider their particle arrangements. The results demonstrated that the velocity profiles for the particle suspension were changed by the Reynolds number and particle concentration because of the interactions between particles according to the power-law index. These changes affected the particle equilibrium positions in the channel, and the subsequent changes in solvent layer thickness caused changes in the macroscopic apparent viscosity. The behavior of microscopic particles played important roles in determining macroscopic rheology. Thus, we have confirmed that a normalized PDD can be used to estimate and assess the macroscopic rheology of a suspension.     

Characteristic tryptic peptides and gelling properties of porcine skin gelatin affected by thermal action

Thermal action in extraction process had effects on characteristic tryptic peptides identification and gelling properties of porcine gelatin. SDS-PAGE, HPLC-LTQ/Orbitrap high-resolution mass spectrometry, texture analyser and rheometer were used to evaluate collagen depolymerisation degree, characteristic tryptic peptides and gelling properties of gelatins prepared in various thermal actions. Results showed that with increasing temperature and time, depolymerisation degree enlarged, while gel strength, gelling and melting temperature decreased. Mass spectra showed that 47 and 49 common characteristic tryptic peptides were identified in gelatins extracted at 50 °C and 100 °C with various times, respectively. Moreover, 34 common characteristic tryptic peptides were identified in all gelatin samples. Further comparison between this work and our previous investigations yielded 20 common characteristic tryptic peptides, which stably exist in various thermal actions. These common characteristic tryptic peptides may be very helpful for the accurate authentication of porcine gelatin.     

Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty

This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.     

A numerical study on nonlinear DPL model for analyzing heat transfer in tissue during thermal therapy

In the present paper, therapeutic treatment of infected tumorous cells has been studied through mathematical modeling and simulation of heat transfer in tissues by using a nonlinear dual-phase lag bioheat transfer model with Dirichlet boundary condition. The components of volumetric heat source in this model such as blood perfusion and metabolism are assumed experimentally validated temperature-dependent function, which gives more accurate temperature distribution in tissues through this model. We have used the finite difference and RK (4, 5) techniques of numerical methods to solve the proposed problem and obtained the exact solution in a particular case. After comparison, we got a good agreement between them. We have used dimensionless quantities throughout this paper. The effect of relaxation and thermalization time with respect to dimensionless temperature distribution has been analyzed in the treatment process.     

Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage

Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C.     

Cyclic thermal shock resistance for MgAlON–MgO composites obtained with additions of spent MgO–C brick: Microstructure characteristics,thermal shock parameter and thermal shock mechanism

Thermal shock parameters (R, R''', R'''' and R_st) of MgAlON–MgO composites obtained with additions of spent MgO–C brick were calculated using measured mechanical properties and thermal expansion coefficient, determining their resistance to fracture initiation and crack propagation. The cyclic thermal shock experiments of MgAlON–MgO composites performed from 1398 K to ambient temperature indicate that as number of thermal shock cycle increases, retained strength ratio of MgAlON and MgAlON–4.2 wt%MgO sharply decrease and then keep constant, while that of MgAlON–10.5 wt%MgO and MgAlON–15.7 wt%MgO slowly decrease. The reason for the difference is that MgAlON and MgAlON–4.2 wt%MgO show low value of R''' and R'''', and high value of R and R_st. Moreover, precipitation of impurity containing Fe may play a positive role in improvement of thermal shock resistance of MgAlON–MgO composites. MgAlON?4.2 wt%MgO has the maximum retained strength (55 MPa) even after 5 thermal shock cycles, which is expected to be used in the metallurgical industry.     

Direct ink writing of vancomycin-loaded polycaprolactone/ polyethylene oxide/ hydroxyapatite 3D scaffolds

Novel inks were formulated by dissolving polycaprolactone (PCL), a hydrophobic polymer, in organic solvent systems; polyethylene oxide (PEO) was incorporated to extend the range of hydrophilicity of the system. Hydroxyapatite (HAp) with a weight ratio of 55–85% was added to the polymer-based solution to mimic the material composition of natural bone tissue. The direct ink writing (DIW) technique was applied to extrude the formulated inks to fabricate the predesigned tissue scaffold structures; the influence of HAp concentration was investigated. The results indicate that in comparison to other inks containing HAp (55%, 75%, and 85%w/w), the ink containing 65% w/w HAp had faster ink recovery behavior; the fabricated scaffold had a rougher surface as well as better mechanical properties and wettability. It is noted that the 65% w/w HAp concentration is similar to the inorganic composition of natural bone tissue. The elastic modulus values of PCL/PEO/HAp scaffolds were in the range of 4–12 MPa; the values were dependent on the HAp concentration. Furthermore, vancomycin as a model drug was successfully encapsulated in the PCL/PEO/HAp composite scaffold for drug release applications. This paper presents novel drug-loaded PCL/PEO/HAp inks for 3D scaffold fabrication using the DIW printing technique for potential bone scaffold applications.     

Experimental and numerical investigations on the heat production and thermal storage characteristics of rapid preparation amorphous powder activated coke

The heat production and thermal storage characteristics of rapid-preparation amorphous powder activated coke (RAC) were investigated. RAC was prepared by using a drop-tube reactor system. The natural oxidation characteristics of RAC were studied through combined TG–FTIR analysis and temperature-programmed experiment. Experimental results showed that CO and CO₂ were the main oxidation products of RAC in air, and that the oxidation reaction was in accordance with the Arrhenius equation and law of mass action. Thermal storage characteristics were studied through computational fluid dynamics simulation. The maximum excess temperature θ_max increases linearly with the increase of the initial temperature. The concentration fields of the products show that CO₂ is mainly concentrated in the upper part of the coke bin, and the CO generated by CO₂ at high temperature is mainly concentrated in the central part of the coke bin.     

Effects of non-thermal plasma treating wheat kernel on the physicochemical properties of wheat flour and the quality of fresh wet noodles

The effects of non-thermal plasma (NTP) on the physicochemical properties of wheat flour and the quality of fresh wet noodles ( FWN) were investigated. The results showed that NTP effectively decreased the total plate count (TPC), yeast and mould count (YMC) and Bacillus spp. in wheat flour. Wet gluten contents and the stability time reached the maximum when treated for 20 s. The viscosity of starch increased significantly after treatment due to the increased of damaged starch. The contents of secondary structure were altered to some extent, which was because that the ordered network structure of gluten protein broken. Furthermore, compared with the control, texture properties of FWN were enhanced significantly at 20 s, and the darkening rate of FWN was greatly inhibited due to the low polyphenol oxidase (PPO) activity. Consequently, the most suitable treatment was 500 W for 20 s, providing a basis for the application of NTP in flour products.     

超高分子量聚乙烯纤维增强中空蜂窝模压复合材料性能研究

为研制车船等壳体所用的轻质、高强复合板材,选用超高分子量聚乙烯(UHMWPE)短纤维纱,制备成单层经纬为120根/(10 cm)的平纹组织,采用多组经纱持续更替交织层的方法制成2L(1+0)型、4L(2+1)型、6L(3+2)型3种多层角联锁结构织物,采用扦插芯棒、模压成型方法制成菱形蜂窝状的热固性环氧树脂基中空板,并与2块真空吸液法制成的面板组成“三合一”复合板,同时测定了复合板材的结构特征及其平拉、平压和弯曲性能。结果表明:3种类型复合板的密度均远小于水的密度,其中6L(3+2)型最小,为0.48 g/cm³;复合板层数越多,环氧树脂越难渗透尤其是在中空板菱形交叉点处,复合板平拉、平压、抗弯曲强度则呈现递增,制成的6L(3+2)型复合板试样平压强度可达到1.03 MPa。