Physicochemical properties of low‐fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic

The effects of incorporating various concentrations of bacterial cellulose (BC) (1.7 and 3.5% w/v) on the physicochemical and sensorial properties of low‐fat soft cheese Turkish Beyaz were investigated during a 60‐day ripening period. Control cheeses were produced using nonfat, half‐fat (1.7% fat) and full‐fat milk, for comparison. Depending on changing fat percentage, some physicochemical properties of cheeses, such as moisture, pH and salt showed significant differences, but BC had no influence on these properties. Fat content and BC altered the textural and sensory properties. These results indicated that BC improved the quality of reduced‐fat and low‐fat Turkish Beyaz cheeses.     

Production and quality of fish fingers from different fish species

Abstract Production of fish fingers was achieved by using fish species such as sardine (Sardina pilchardus, Walbaum, 1792), whiting (Merlangius merlangus, Linnaeus, 1758) and pike perch (Sander lucioperca, Linnaeus, 1758). Quality changes of battered fish patties during a period of 8 months at –18 °C were investigated. According to the results of microbiological and chemical analysis, fish fingers were found to be within acceptable limits during frozen storage for 8 months. However, sensory analysis showed that, at the end of the frozen storage, fish fingers made from sardine could not be consumed because of rancidity.     

Effect of different roasting methods on the proximate by composition,flow properties,amino acid compositions,colour, texture,and sensory profile of the chickpeas

Roasting is a common process for chickpeas to improve their texture, palatability, appearance, shelf-life, physical, and functional properties. This study aimed to determine the effect of different roasting methods (conventional, microwave, and microwave + conventional) on the proximate and amino acid compositions, powder properties, texture, and sensorial properties of the chickpeas. For this purpose three different roasting times (3, 5, and 7 min), microwave powers (100, 300, and 600 W), and microwave roasting + conventional roasting treatment (100 W + 250 °C, 300 W + 250 °C, and 600 W + 250 °C) were applied to raw chickpea samples. The moisture content and water activity values of roasted chickpeas were found to be lower than 7% (w.b.) and 0.50, respectively. The lower ash and protein contents, hygroscopicity value, wettability time and higher fat content and L* value were observed for control compared to roasted samples. The flowability behaviour of the samples was found at a fair level. Roasting methods significantly affected the amount of amino acids in chickpeas but do not reduce the nutritional quality of their proteins. The hardness value of chickpea samples from the suture and cheek angle was decreased parallel to the increase in the roasting temperature and time. The highest sensory scores in terms of general appeal were obtained from the combined group (300 W–250 °C) for 3 min.     

The TeO2-Na2O System: Thermal Behavior,Structural Properties,and Phase Equilibria

Thermal behavior, structural properties, and phase equilibria of the (100−x)TeO₂-xNa₂O system were studied in the 5 ≤ x ≤ 50 mol% composition range. Investigation of glass formation behavior in the binary system was realized, and the glass formation range was determined as 7.5 ≤ x ≤ 40 mol%. Differential thermal analysis (DTA) and Fourier transform infrared (FTIR) spectroscopy techniques were used for thermal and structural characterization of the glasses. Influence of Na₂O content on glass transition temperature (T_g), glass stability (∆T), density (ρ), molar volume (V_M), oxygen molar volume (V_O), and oxygen packing density (OPD) values of sodium tellurite glasses was evaluated considering the structural transformations in the glass network. For the phase equilibria studies, DTA, X-ray diffraction (XRD), and scanning electron microscopy/energy dispersive X-ray (SEM/EDS) techniques were utilized to characterize the heat-treated samples. According to the phase equilibria studies, three eutectic regions were detected in the 0 < x < 50 mol% composition range of the (100−x)TeO₂-xNa₂O system. A new invariant endothermic reaction was detected for the compositions between 40 ≤ x ≤ 45 mol%. Na₂O.8TeO₂ (11.11 mol% Na₂O) compound that was claimed to exist in the binary system in the literature was found to be the metastable δ-TeO₂ phase.     

Synthesis and characterization of a Zr‐containing silicate‐based epoxy‐functional polymer nanocomposite system

As a continuation of efforts to explore the potential of certain types of polymer nanocomposites to be successful candidates as dental restoration/adhesion materials, a Zr‐containing and organically modified silicate‐based material system with epoxy functionality was prepared by use of a sol–gel synthesis method, and UV light‐ and visible light (VL)‐curing processes. Comparative influences of the synthesis and processing parameters on the mechanical, thermal, and microstructural/nanostructural properties of the system were detailed. Zr‐containing species proved to more effectively catalyze the epoxy polymerization/crosslinking reactions than those containing Ti. Incorporation of Zr into the nanocomposite network led to significantly advanced mechanical properties. An elastic (Young's) modulus value of 23 MPa was achieved. The system with relatively high Zr content was successfully obtained, which also had higher thermal stability. Overall observations and results suggested that Zr content, and the UV light‐ or VL‐curing process could be capitalized on to modify the structure, and to improve the final properties of these material systems, which indicated a prospective opportunity for this material system to be utilized in dental restoration/adhesion applications. POLYM. ENG. SCI., 55:792–798, 2015. © 2014 Society of Plastics Engineers     

Effect of Ti amount on wear and corrosion properties of Ti-doped Al2O3 nanocomposite ceramic coated CP titanium implant material

Al₂O₃ and Ti-doped Al₂O₃ nanocomposite ceramic coatings were prepared by using a sol-gel dip-coating process. Corrosion and wear resistance of Al₂O₃ ceramic coatings in relation to Ti amount were carried out using pin-on-disk tribotester, potentiodynamic polarization and electrochemical impedance spectroscopy (EIS). Surface characterizations before and after the corrosion and wear tests were investigated by the scanning electron microscope (SEM) and X-ray diffraction (XRD) and hardness analysis. The results of corrosion and wear tests exhibited that the corrosion and wear resistance of nanocomposite ceramic coatings became better than uncoated samples. Also, corrosion and wear resistance of nanocomposite ceramic coatings improved with Ti doping content increased.     

Entrapment of urease in poly(1‐vinyl imidazole)/poly(2‐acrylamido‐2‐methyl‐1‐propanesulfonic acid) network

In this article, urease was immobilized in a conducting network via complexation of poly(1‐vinyl imidazole) (PVI) with poly(2‐acrylamido‐2‐methyl‐1‐propanesulfonic acid) (PAMPS). The preparation method for the polymer network was adjusted by using Fourier transform infrared (FTIR) spectroscopy. A scanning electron microscope (SEM) study revealed that enzyme immobilization had a strong effect on film morphology. The proton conductivity of the PVI/PAMPS network was measured via impedance spectroscopy, under humidified conditions. The basic characteristics (Michealis‐Menten constants, pH_opt, pH_stability, T_opt, T_stability, reusability, and storage stability) of the immobilized urease were determined. The obtained results showed that the PAA/PVI polymer network was suitable for enzyme immobilization. © 2010 Wiley Periodicals, Inc. J Appl Polym Sci, 2011     

Experimental and modeling study for the removal of formic acid through bulk ionic liquid membrane using response surface methodology

Abstract

In this study, formic acid removal from its aqueous solutions through bulk ionic liquid membrane (BILM) was investigated. Tributyl phosphate (TBP) as a carrier in imidazolium-based ionic liquids was used. D-optimal design based on response surface methodology has been applied to investigate the effect of various operating factors. Initial formic acid concentration, TBP concentration, and NaOH concentration were selected as numerical factors, and ionic liquid type was chosen as a categorical factor. The model equations were obtained to determine BILM process behavior. The removal efficiencies, represented by the extraction and stripping efficiencies, were calculated from the experimental data. The highest removal efficiencies were determined at higher concentration values of TBP and NaOH. All ionic liquids studied in this study had good transport selectivity for the removal of formic acid. The design study showed that BILM is an effective method for the removal of formic acid from the water.