Vibration frequency of graphene based composites: A multiscale approach

This paper presents a multiscale approach for vibration frequency analysis of graphene/polymer composites. The graphene is modelled at the atomistic scale, and the matrix deformation is analysed by the continuum finite element method. Inter-connectivity between graphene and polymer matrix are assumed to be bonded by van der Waals interactions at the interface. The impact of geometrical configuration (armchair and zigzag), boundary conditions and length on the overall stiffness of the graphene reinforced plastics (GRP) is studied. The natural frequency and vibrational mode shapes of GRP studied have displayed dependence on the length and also the boundary conditions. The exceptional vibrational behaviour and large stiffness displayed by GRP makes them a potential replacement for conventional composite fibres such as carbon and glass fibres.     

Yield and Functional Properties of Taro Starch as Affected by Ultrasound

Effect of ultrasound pretreatment on yield and functional properties of taro starch was investigated. A three-factor two-level factorial design was employed with treatment time (5 and 10 min), treatment cycle (0.5 and 1), and amplitude of ultrasound (50 and 100 %). Starch yield from ultrasonic treatment varied from 17.45 to 18.97 % compared to 15.29 % in conventional method. The highest yield of 18.97 % was obtained with treatment time 10 min, treatment cycle 0.5, and amplitude 50 %. A significant increase in swelling, solubility, pasting, and texture properties of the ultrasonically extracted starch was observed. A slight decrease in clarity of the starch pastes was also observed after ultrasonic pretreatment, but the differences were not much significant. Freeze-thaw stability of the ultrasonically extracted starches was found to be better compared to starch extracted using conventional method, making them suitable for foods subjected to refrigeration. The whiteness of the ultrasonically extracted starch powders was lower compared to conventionally extracted starch, but the differences were not statistically significant.     

Roles of soluble and insoluble aggregates induced by soy protein processing in the gelation of myofibrillar protein

The role of soluble and insoluble aggregates induced by soy protein isolate (SPI) processing in the gelling properties of myofibrillar protein (MP) was studied. Incorporating soluble SPI aggregate could greatly improve (P < 0.05) the elastic modulus (G’) and water‐holding capacity (WHC) of MP gel, but had no notable effect on MP gel strength. In contrast, incorporating the insoluble SPI aggregate significantly enhanced the G’, strength and WHC of MP gel, although the improvement in WHC was smaller than that produced by the soluble aggregate. The results of environmental scanning electron microscopy showed that the soluble SPI aggregate induced a less randomly composite gel structure, which may explain its notable enhancement of WHC. However, the insoluble SPI aggregate appeared to be granules embedded in the continuous MP gel matrix, which may be related to the reinforcement of gel strength. Hence, the results of this study suggest further means of processing commercial SPI for use in meat products.     

Thermal behavior of poly(ethylene‐co‐propylene) containing carbon nanofibers

The effect of carbon nanofiber on the thermal behavior of poly(ethylene‐co‐propylene) (PEP) as revealed by differential scanning calorimetry and thermogravimetric analysis is reported. Analysis showed faster crystallization of PEP at higher temperature upon cooling with the increase of carbon nanofiber (CNF) content. The crystallization behavior changed to a single narrow crystallization peak as compared with the broad double crystallization peak of the neat polymer. This demonstrates the nucleation ability of CNF to induce crystals with more uniform distribution. The modified‐Avrami approach was used to study the crystallization behavior. We found that the crystallization rate constant increased with addition of CNFs. The dimensionality of crystal growth was found not to depend significantly on the content of CNF. Thermal degradation in air was monitored using thermogravimetric analysis and observed that the incorporation of nanofiber greater than 2.4 vol% improves thermal stability of PEP. All these results indicate that CNFs can significantly help polymer processing and increase thermal stability of polymers. POLYM. ENG. SCI., 2012. © 2011 Society of Plastics Engineers     

High‐pressure microfluidisation pretreatment disaggregate peanut protein isolates to prepare antihypertensive peptide fractions

High‐pressure microfluidisation (HPM) pretreatment was applied to increase in vitro antihypertensive activity of peanut peptide fractions (PPF). The morphology of protein in aqueous dispersion revealed that peanut protein isolate (PPI) disaggregated at relatively low pressure (≤120 MPa) and re‐aggregated at relatively high pressures (150–210 MPa). The treated pressure of 120 MPa could lead to the most disaggregation of PPI. Small peptides contents, trichloroacetic acid‐nitrogen soluble index (TCA‐NSI) and degree of hydrolysis (DH) of peanut protein hydrolysates (PPH) all reached the highest at 120 MPa. Consequently, it possessed the highest angiotensin converting enzyme (ACE) and renin inhibitory activity. The highest surface hydrophobicity occurred at 120 MPa pretreatment samples. Thirty‐nine oligopeptides at 120 MPa pretreatment were identified by ultra‐performance liquid chromatography‐quadrupole time‐of‐flight (UPLC‐Q‐TOF) mass spectrometer combined with Progenesis QI for Proteomics software compared with 29 and 35 at control and 210 MPa, respectively. This meant that disaggregation of PPI at 120 MPa resulted in the release of new hydrophobic peptide.     

Gas holdup in tapered bubble column using pseudoplastic non-Newtonian liquids

Experimental studies on the gas holdup in two tapered bubble columns using non-Newtonian pseudoplastic liquid have been reported. The effects of different variables such as gas flow rate, liquid viscosity, bed height, and orifice diameter of sieve plate on gas holdup have been investigated. An empirical correlation has been developed for the prediction of the gas holdup as a function of various measurable parameters of the system. The correlation is statistically acceptable.     

Drying of Burdock Root Cubes Using a Microwave-Assisted Pulsed Spouted Bed Dryer and Quality Evaluation of the Dried Cubes

Burdock cube samples were dried using hot air and microwave pulsed spouted bed drying (MPSBD). Hot air drying was carried out at three temperatures (70, 80, and 90°C). MPSBD was carried out at three microwave power levels (1.0, 2.0, and 3.0 W/g). The results showed that MPSBD samples dried at 2.0 W/g for 30 min and at 1.0 W/g for 40 min had desirable color, flavor, and textural attributes. Gas chromatography–mass spectrometry results showed that the samples dried using MPSBD were richer in flavor compounds, especially in esters, compared to the hot air–dried samples.