Wood-Plastic Composite with Methylmethacrylate in Presence of Novel Additives

Wood–plastic composites (WPC) were prepared with kadom and mango wood of Bangladesh under Co-60 gamma irradiation using methylmethacrylate (MMA) as the bulk monomer mixed with methanol (swelling solvent) at different proportions in presence of a number of additives such as N-vinyl pyrrolidone, tripropylene glycol diacrylate, trimethylol propane triacrylate, copper sulfate, sulfuric acid, and urea. Composites prepared with urea, NVP, and CuSO₄ possess better tensile and protective properties.     

MICROBIOLOGICAL, PHYSICO-CHEMICAL AND TOXICOLOGICAL QUALITY OF TRADITIONAL TURKISH CHEESE DESSERTS

ABSTRACT

A total of 100 fresh‐cheese‐based desserts (Hosmerim and Cheese helva) from nine different production areas in Marmara Region of Turkey were studied. There were no statistically significant differences in microbiological composition between Hosmerim and Cheese helva. Mean values of APC, Staphylococcus aureus, molds, yeasts, osmophilic yeasts for Hosmerim were 5.7 × 10⁴, 8.0 × 10², 1.8 × 10³, 2.8 × 10³, 1.6 × 10³ cfu/g, respectively, while coliform bacteria, Escherichia coli and Bacillus cereus were <10 cfu/g. Results for Cheese helva were slightly higher. Salmonella spp. and staphylococcal enterotoxin were not detected in 25 g of any sample. Cheese helva, however, had a significantly lower pH and significantly higher contents of protein, fat and carbohydrates, and thus, also a higher content of dry matter. Within each product category, a large variation was observed for both microbiological counts as well as for the chemical composition. This indicates a lack of standardization in the manufacturing process and prompts for the establishment of appropriate process control measures.

PRACTICAL APPLICATIONS

The aim of this study was to determine the chemical and hygienic quality traits of traditional cheese desserts, namely Cheese helva and Hosmerim. For this purpose, 50 Cheese helva and 50 Hosmerim samples obtained from different regions in Turkey were analyzed on account of their microbiological, physico‐chemical and toxicological properties. The presence of some pathogens in the samples and the variable chemical composition indicate that the production process should be defined in “Codes of Good Manufacturing Practice” and the product characteristics should be codified in order to achieve a product with a defined level of microbiological safety.     

Microwave-assisted pre-ionization experiments on GLAST-Ⅲ

GLAss Spherical Tokamak(GLAST-Ⅲ) is a spherical tokamak with an insulating vacuum vessel that has a unique single-passage capability for incident microwaves.In this work,electron cyclotron resonance heating(ECRH)-assisted plasma pre-ionization in GLAST-Ⅲ is explored for three radio-frequency(RF) polarizations(the O-,X-,and M-modes) at different toroidal-field(TF) strengths and filled gas pressures.The optimum hydrogen pressure is identified for efficient plasma pre-ionization.A comparison of the plasma pre-ionizations initiated by the O-,X-,and M-modes shows prominent differences in the breakdown time,location,and wave absorption.In the case of O-mode polarization,microwave absorption occurs for a relatively shorter duration,resulting in a bell-shaped electron-temperature(T_e) temporal profile.Microwave absorption is dominant in the case of the X-mode,leading to a broader T_e temporal profile.The M-mode discharge contains features of both the X-and O-modes.Efficient plasma pre-ionization is achieved in the X-mode polarization for the intermediate TF strengths(with a central toroidal magnetic field B_0=0.075 T).Traces of the electron-number density show a similar tendency,as revealed by T_e.These results suggest that the X-mode is the best candidate for efficient plasma pre-ionization at low filled gas pressures(~10~(-2) Pa) in small tokamaks.     

Measurements of natural radionuclides in soil samples from Upper Egypt

This paper presents the results of natural radioactivity measured for the soil of Qena using gamma-ray spectrometry at ZSR, Hanover University, Germany. Soil samples of radioactive concentrations of ^238U-series （^234Th, ^214pb, and ^214Bi）, 232Th-series （^228Ac, ^212pb, and ^208Tl） and ^40K were analyzed. Three objectives were set： （1） activity levels by surface soft sampling at 0-30 cm depth, （2） dose rates of gamma radiation, radium equivalent, index hazard, and effective dose, and （3） ambient dose rates.     

Plasma diagnostics by optical emission spectroscopy on manganese ore in conjunction with XRD,XRF and SEM-EDS

Manganese (Mn) is an important industrial mineral. Information about the chemical and phase constitution along with the concentration of impurities presented in Mn ore is compulsory in assessing its suitability for different applications. We performed the qualitative and quantitative analysis of low-grade Mn ore (LGMO) using laser-induced breakdown spectroscopy (LIBS) in conjunction with x-ray diffraction (XRD), x-ray fluorescence (XRF) and scanning electron microscopy (SEM) coupled with energy dispersive x-ray electron spectroscopy (EDS). The optical emission spectra of the LGMO sample displayed the presence of Mn, Si, Ca, Fe, Al, Mg, V, Ti, Sr, Ni, Na, Ba and Li. The plasma parameters, electron temperature and number density were estimated using the Boltzmann plot and Stark broadening line profile methods and were found to be 7500 K±750 K and 8.18±0.8×10¹⁷ cm⁻³, respectively. Quantitative analysis was performed using the calibration-free LIBS (CF-LIBS) method and its outcome along with XRD, XRF and SEM-EDS data showed almost analogous elemental composition, while the LIBS method gave acceptably precise elemental analysis by detecting the low atomic number element Li besides V and Sr. The results obtained using LIBS for the LGMO exhibited its ability as a powerful analytical tool and XRF, XRD and SEM-EDS as complementary methods for the compositional analysis of complex low-grade mineral ore.     

EFFECT OF EMULSIFIERS AND FUNGAL α-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD

Teftoon, a flat bread made of whole wheat flour, is prepared by hand sheeting of dough, followed by baking. Different emulsifiers, like lecithin, E471 (distilled monoglyceride) and E472 (diacetylated tartaric acid esters of mono- and digelycerid of fatty acids), were added to the flour at various levels ranging between 0.25 and 1.0% w/w, and it was observed that they improved the dough characteristics. Improvement in bread quality parameters, such as force to tear and sensory acceptability, were monitored. Fungal α -amylase was also incorporated into the flour at 5–20 g/100 kg flour basis alone and in combination with the emulsifier. The force required to tear the fresh bread was decreased with emulsifier and enzyme addition; however, E472 addition at 0.75% w/w of whole wheat flour gave the softest bread. The tear force of stored bread significantly increased with storage; however, bread containing E472 showed a less increase in tear force up to a period of 3 days. The sensory acceptability was found to be higher than that of the control bread for emulsifiers, and lower for enzyme at a concentration higher than 10 g/kg flour.

PRACTICAL APPLICATIONS

Flat bread is normally consumed fresh, but the staling phenomenon starts immediately after baking this kind of bread. Today, large-scale production and increased consumer demands for high-quality bread with long shelf life have created the need for functional food additives such as emulsifiers and α -amylase enzyme. Incorporation of emulsifiers and enzyme decreased the hardness of Taftoon bread. Emulsifiers and α -amylase enzyme enhanced the flat bread dough quality. The sensory acceptability also improved with the addition of emulsifiers. Optimizing the amount of emulsifiers and enzyme required for reduction of bread hardness is vital because the quality and price of the final product depend on this parameter.     

Artificial neural networks for prediction of percentage of water absorption of geopolymers produced by waste ashes

In the present work, percentage of water absorption of geopolymers made from seeded fly ash and rice husk bark ash has been predicted by artificial neural networks. Different specimens, made from a mixture of fly ash and rice husk bark ash in fine and coarse form together with alkali activator made of water glass and NaOH solution, were subjected to permeability tests at 7 and 28 days of curing. The curing regime was different: one set cured at room temperature until reaching to 7 and 28 days and the other sets were oven cured for 36 h at a range of 40–90 °C and then cured at room temperature for 7 and 28 days. To build the model, training and testing using experimental results from 120 specimens were conducted. According to these input parameters, in the neural networks model, the percentage of water absorption of each specimen was predicted. The training and testing results in the neural networks model have shown a strong potential for predicting the percentage of water absorption of the geopolymer specimens.     

Storage stability of traditional Tunisian butter oil produced from spontaneous fermentation of cow's milk

Physicochemical characteristics of traditional Tunisian butter (TTB) and thermal stability of the butter oil were studied. Thermal stability of samples was estimated by using the accelerated shelf life testing method. Effect of heating on some quality characteristics of traditional Tunisian butter oil (TTBO) was investigated and compared at different temperatures (60°C, 100°C and 130°C). Induction period of sample heated at 60°C was important compared to that at 100°C and 130°C. This result may indicate the sensitivity of TTBO to elevated temperature. Absorption at 232 and 270 nm, acidity and PV increased rapidly after reaching the oxidation induction time. The temperature had a significant effect on the formation of oxidation products in traditional butter oil (TTBO). Fatty acid composition of TTBO was also changed after heating. This may explain the observed modification on some quality characteristics of TTBO such as viscosity, hardness, cohesiveness and colour. As a consequence, heat treatment produced alterations in the oxidative status of the butter oil that could affect the shelf life.