Continuous-discontinuous formulation for ductile fracture

In this contribution, a continuum-discontinuum model for ductile failure is presented. The degradation of material properties through deformation is described by a Continuum Damage Mechanics model, which uses a non-local integral formulation to avoid mesh dependence. In the final stage of failure, the damaged zone is replaced by a macro crack for a more realistic representation of the phenomenon. The inclusion of the discontinuity surfaces is performed by the XFEM and Level Set Method to avoid the spurious damage growth typical of this class of models.     

Green Banana (<Emphasis Type="Italic">Musa cavendishii</Emphasis>) Osmotic Dehydration by Non-Caloric Solutions: Modeling,Physical-Chemical Properties,Color, and Texture

Osmotic dehydration effects on the kinetics and on some quality attributes of green banana slices (Musa cavendishii) at 25 °C with non-caloric solutes (glycerol, sorbitol, and a mixture of both) at concentrations varying from 40 to 60 g/100 g for up to 6 h were studied. The three-component diagram showed that the first pseudo-equilibrium was achieved, and the water pseudo-diffusion coefficient presented higher values with glycerol solutions. A modified Peleg’s model was applied to obtain the maximum water loss. Changes in green banana physical-chemical properties were observed: moisture content from 1.25 to 0.19 kg/kg dry basis, soluble solute content from 5.4 to 16.9 °Brix; total color-difference from 2.7 to 15.8; and the maximum biaxial extensional viscosity from 0.63 to 1.53 MPa s. Moreover, the obtained low chroma difference values suggest that the osmotically drying process may be a suitable technique to preserve the final color of green banana slices.     

Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion

This research evaluated the functional potential of a fermented milk made with Streptococcus thermophilus, a probiotic (Bifidobacterium animalis subsp. lactis) and pomegranate juice. Ferric‐reducing antioxidant potential, Trolox equivalent antioxidant capacity, scavenging effect on 1,1‐diphenyl‐2‐picrylhydrazyl free radical, oxygen radical absorbance capacity and Folin–Ciocalteu assays were used to estimate antioxidant activity and phenolic content. Probiotic survival, release and absorption of polyphenols were evaluated using in vitro gastrointestinal digestion. The concentration of polyphenols increased during digestion from 608 mg to 1417  gallic acid equivalents (GAE) /L. About 14% of polyphenols were found on the dialysate portion. The beverage presented high viability of probiotics with high survival rate after digestion (above 7 log cfu/mL).     

Improvement of frozen banana (Musa cavendishii, cv. Enana) colour by blanching: relationship between browning, phenols and polyphenol oxidase and peroxidase activities

 Browning in banana (Musa cavendishii, cv. Enana) processed products is a result of phenol oxidation catalysed by polyphenol oxidase (PPO) and peroxidase (POD) or of other non-enzymatic reactions (Maillard and Strecker mechanisms). Microwave and steam blanching significantly reduced PPO and POD activities and phenol levels in banana flesh, steam blanching being the most effective method for enzyme inactivation. Freezing/thawing processes produced a significant increase in phenol levels in all samples, due to cellular breakdown. After microwave heating browning processes occurred while steam-treated samples did not exhibit a significant colour change. Extractable PPO and POD activities in all banana samples increased as a consequence of freezing/thawing: steam-blanched slices exhibited lower residual activities. High correlations occurred between phenols and browning (r=0.86) in control samples. Blanched samples (microwave or steam) only exhibited correlations between PPO (r=0.80) and POD (r=0.80) activities and browning. Received: 22 February 1996     

Improvement of frozen banana (Musa cavendishii, cv. Enana) colour by blanching: relationship between browning, phenols and polyphenol oxidase and peroxidase activities

 Browning in banana (Musa cavendishii, cv. Enana) processed products is a result of phenol oxidation catalysed by polyphenol oxidase (PPO) and peroxidase (POD) or of other non-enzymatic reactions (Maillard and Strecker mechanisms). Microwave and steam blanching significantly reduced PPO and POD activities and phenol levels in banana flesh, steam blanching being the most effective method for enzyme inactivation. Freezing/thawing processes produced a significant increase in phenol levels in all samples, due to cellular breakdown. After microwave heating browning processes occurred while steam-treated samples did not exhibit a significant colour change. Extractable PPO and POD activities in all banana samples increased as a consequence of freezing/thawing: steam-blanched slices exhibited lower residual activities. High correlations occurred between phenols and browning (r=0.86) in control samples. Blanched samples (microwave or steam) only exhibited correlations between PPO (r=0.80) and POD (r=0.80) activities and browning. Received: 22 February 1996     

Chain packing versus chain mobility in semialiphatic BTDA-based copolyimides

A series of partially aliphatic copolyimides derived from 3,3′,4,4′-benzophenonetetracarboxylic dianhydride (BTDA), 4,4′-diaminodiphenylmethane (DDM) and 1,6-diaminohexane (DAH) was synthesized. Solubility tests and structural characteristics, evaluated by wide-angle X-ray diffraction measurements (WAXD) did not vary steadily with the content of the flexible segment. On the dynamic mechanical analysis (DMA) the evolution of the secondary relaxations (γ and β) suggested an increased chain tightness as more aliphatic component is included. The onset temperature of α-relaxation decreased regularly with the content of aliphatic sequence. During the α-relaxation the trend of E′, E″ and tan δ with temperature, and at multiple frequencies, evidenced the overlapping of phenomena. The increased mobility determines the formation of oriented structures that behave as constraints. Simultaneously, as the flexible content (DAH segment) is more important, orientation relaxations take place with increasing temperature. The equilibrium between stiffening and flowing makes the polyimides with high aliphatic content behave like elastomers.     

Aggregation Behavior of Perfluorononanoic Acid/Sodium Dodecyl Sulfate Mixtures

The mixed system of an anionic hydrocarbon surfactant, sodium dodecyl sulfate, and a perfluorinated surfactant, perfluorononanoic acid (PFNA), was investigated by a combination of methods. The critical micellar concentrations (CMC) were determined over a wide range of sample compositions by surface tension, conductivity and UV–visible spectrophotometry using N-(4-nitrophenyl)perfluorononanamide as a molecular probe. The values of CMC obtained by different techniques were in good agreement. In addition, the aggregation numbers were determined in the mixtures with a low content of hydrocarbon surfactant, by measuring the fluorescence quenching of pyrene. The hydrodynamic radii of the aggregates were estimated through the diffusion ordered ¹⁹F- and ¹H-NMR spectroscopy. The values obtained are in agreement with those expected according to the measured aggregation numbers. The analysis of the data with different aggregation models suggests the formation of a non-ideal mixed micelle that is enriched in the perfluorinated surfactant when its mole fraction increases, and that is practically formed by PFNA only at mole fractions higher than 0.8.     

Sensory Quality Control of Young vs. Aged Sweet Wines Obtained by the Techniques of Both Postharvest Natural Grape Dehydration and Fortification with Spirits During Vinification

Although grapes subjected to different sugar concentration methods are known to provide also different types of sweet wines, the exact influence of such methods on the sensory properties of the wines is largely unknown. The purpose of this work was to identify differences in sensory profile between young and aged wines obtained from grapes subjected to various sugar concentration techniques. Differences in sensory properties were judged by a panel of trained tasters. Young sweet wines were judged to have a sweeter balance and a dried fruit taste associated to higher global sensory attributes of odour and taste. Some differences in sensory fingerprint were due to their aging in oak barrels, which introduced flavour mainly based on attributes such as vanilla, phenolic, wood, and burnt wood tastes. There were also clear differences between sweet wines obtained by natural grape dehydration and others obtained by fortification with 96 % (v/v) ethanol fit for human consumption: naturally sweet wines were most appreciated than fortified sweet wines, since they were not only ranking higher in honey and dried fruit tastes, but also in overall colour and odour.     

Study of alcoholic and aqueous extraction of pequi (Caryocar brasiliense Camb.) natural antioxidants and extracts concentration by nanofiltration

Pequi (Caryocar brasilense Camb.) is a typical Brazilian fruit, rich in polyphenols and carotenoids. The present work studied aqueous and alcoholic pequi extraction, in bench scale, evaluating time and temperature variation influence on polyphenols and carotenoids recovery. For the extraction best conditions (25 °C within 1 h for aqueous extract and 40 °C within 24 h for alcoholic extract), a residue reextraction was carried out, which has increased compounds recovery from fruit material. The final extract (a mixture of the first and second extract) was submitted to a concentration step by nanofiltration (in a stirred cell with a temperature of 25 °C and a pressure of 800 kPa). For alcoholic extract, the rejection towards bioactive compounds was small (around 10% for carotenoids and 15% for polyphenols). For aqueous extract, nanofiltration showed a high efficiency to concentrate the polyphenols and carotenoids (with retention coefficient around 100% and 97%, respectively).