Resistive organic memory devices based on nitrogen-doped CNTs/PSS composites

Journal of Materials Science: Materials in Electronics - Non-volatile organic memory devices were fabricated using polystyrene sulfonate (PSS)?+?nitrogen-doped multi-walled carbon...     

Analysis of pressure and heat distribution in a dilating or contracting filter chamber with two outlets using multivariate spectral quasilinearization method

The development of efficient filters is an essential part of industrial machinery design, specifically to increase the lifespan of a machine. In the filter chamber design considered in this study, the magnetic material is placed along the horizontal surface of the filter chamber. The inside of the filter chamber is layered with a porous material to restrict the outflow of unwanted particles. This study aims to investigate the flow, pressure, and heat distribution in a dilating or contracting filter chamber with two outlets driven by injection through a permeable surface. The proposed model of the fluid dynamics within the filter chamber follows the conservation equations in the form of partial differential equations. The model equations are further reduced to a steady case through Lie's symmetry group of transformation. They are then solved using a multivariate spectral-based quasilinearization method on the Chebyshev–Gauss–Lobatto nodes. Insights and analyses of the thermophysical parameters that drive optimal outflow during the filtration process are provided through the graphs of the numerical solutions of the differential equations. We find, among other results, that expansion of the filter chamber leads to an overall decrease in internal pressure and an increase in heat distribution inside the filter chamber. The results also show that shrinking the filter chamber increases the internal momentum inside the filter, which leads to more outflow of filtrates.     

Gluten-free cakes with walnut flour: a technological,sensory, and microstructural approach

Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using non-traditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten-free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten-free bakery products.     

Compositional characteristics,texture, shelf-life and sensory quality of snack crackers produced from non-traditional ingredients

The study was conducted to evaluate the effect of non-traditional and highly available and nutrient-dense ingredients in the production of value-added crackers. The crackers were prepared by combining partially defatted chia flour, wheat germ, quinoa, and oat. The antioxidant activity and the polyphenol content were 7.0–8.4 times higher in crackers produced with non-traditional ingredients compared to the control snack. The hydroperoxide value indicated a low oxidative deterioration of the oil. The sample with 10% of partially defatted chia flour was selected for shelf-life test under storage conditions and sensory evaluation. Modified atmosphere exerted a protective effect on the lipid stability regardless of the incorporation of BHT to the formulation. All the evaluated attributes scored highly during consumer acceptance. The formulated cracker presented a relevant content of protein, dietary fibre and omega-3 and -6 fatty acids. Based on these results, the crackers containing non-traditional ingredients resulted in a product with a good potential for both consumer acceptance and outstanding nutritional benefits.     

Centrifugally spun carbon fibers prepared from aqueous poly(vinylpyrrolidone) solutions as binder-free anodes in lithium-ion batteries

Aqueous solutions of poly(vinylpyrrolidone) (PVP) of various concentrations (20, 25, and 28 wt%) were successfully spun into fibers by centrifugal spinning. The pristine PVP fibers were annealed and carbonized to produce flexible carbon fibers for use as binder-free anodes in lithium-ion batteries. These flexible carbon fibers were prepared by developing a novel three-step heat treatment to reduce the residual stresses in the pristine PVP precursor fibers, and to prevent fiber degradation during carbonization. The thermogravimetric analysis data showed that the annealed fibers yielded a residual mass percentage of 36.0% while the pristine PVP fibers suffered a higher mass loss and only retained 26.5% of original mass above 450 °C (under nitrogen). The electrochemical performance of the carbon-fiber anodes was evaluated by conducting galvanostatic charge/discharge, rate performance, and cycle voltammetry experiments. The 20, 25, and 28 wt% derived binder-free anodes delivered specific charge capacities of 205, 189, and 275 mAh g⁻¹, respectively, after the first cycle at a current density of 100 mA g⁻¹. The results obtained in this work indicate that a feasible pathway towards a large-scale production of carbon-fiber anodes from a 100% aqueous solution can be achieved via centrifugal spinning and subsequent heat treatment.     

Hydrogen storage performance of methyl-substituted mesoporous silica with tailored textural characteristics

Journal of Porous Materials - The present study reports a systematic analysis of morphology and hydrogen sorption capacity of mesoporous organic-inorganic silica prepared by varying the silica...