The Role of Excitation Photons Energy in the Photoinduced Carrier Dynamics in InGaAs/InAlAs Superlattice Heterostructures

Technical Physics Letters - The influence of excitation photons energy on the relaxation times of photoexcited carriers is studied. The involved relaxation mechanisms are evaluated and the...     

Influence of the Chemical Composition and Local Atomic Packing of Nanostructured MoSx and MoSex Solid Lubricant Coatings on Their Tribological Properties under Complicated Conditions

Technical Physics Letters - We present the results of a comparative investigation of the friction and wear characteristics of MoSx and MoSex coatings in an oxidizing medium (argon–air...     

Study of the Density of Interface States at the Insulator/In0.52Al0.48As Interface

Technical Physics Letters - The C–V characteristics of Au/Al2O3/In0.52Al0.48As and Au/SiO2/In0.52Al0.48As metal–insulator–semiconductor structures have been studied. It has been...     

Detailed study on fusion characteristics of rigid poly(vinyl chloride) nanocomposites: The comparison of using multiple regression analysis and artificial neural network

Fusion behavior of poly(vinyl chloride) (PVC) compounds plays an important role in the development of physical properties of processed material. The fusion characteristics in PVC processing are governed by material variables that affect the fusion with some interactions. In this research, the aim was to characterize the effects of formulation ingredients on fusion characteristics of PVC. Four material parameters, including the contents of nanoclay (NC), azodicarbonamide, calcium stearate, and processing aid, are proposed as affecting variables. The fusion time (FT) as well as fusion factor (FF) are considered fusion indicators and are experimentally determined in some different levels of affecting parameters. The multivariable regression analysis (MRA) and the Artificial Neural Network (ANN) modeling are considered as two analytical methods. The regression analysis result for the FT denotes, in part, significant linear and quadratic effects of NC and also its significant interactions with azodicarbonamide and calcium stearate, whereas that of FF indicates only a linear effect of NC. ANN modeling is performed with a three‐layer (input, hidden, and output) neural network. The results of the comparison of the MRA and ANN predictions with experimental values are reported as the correlation coefficient (R²), mean‐square error, and mean absolute percentage error for both FF and FT parameters. The obtained values clearly denote that the ANN results are more precise and especially more general than those of MRA. However, in the case of FT, improvement of the ANN modeling is much greater than that of FF. J. VINYL ADDIT. TECHNOL., 21:147–155, 2015. © 2014 Society of Plastics Engineers     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.