Scour at Submerged Cylindrical Obstacles under Steady Flow

Results of an experimental study on clear-water scour at submerged cylindrical obstacles (circular cylinders) in uniform bed sediments under steady flow are presented. The scour depths at submerged circular cylinders are compared with the scour depths at corresponding unsubmerged cylinders (extended above the free surface of flow) of the same diameters under similar flow and bed sediment conditions. The scour depth decreases with an increase in submergence ratio. A submergence factor is introduced to determine the scour depth at a submerged cylinder from the information of the scour depth at an unsubmerged cylinder of the same diameter. In addition, the flow fields along the upstream vertical plane of symmetry of unsubmerged and submerged cylinders are presented through vector plots, which reveal that the dimension and strength of the horseshoe vortex decreases with an increase in submergence ratio. The horseshoe vortex circulations, which decrease with an increase in submergence ratio, are computed from the vorticity contours by using the Stokes theorem.     

Effect of packaging on quality attributes of functional cookies during storage

Bamboo shoot is a functional food due to the presence of biochemical components. Therefore, there exists a great opportunity especially, for the preparation of bamboo shoot powder and its utilization in food products as a therapeutic agent. The bamboo shoot powder and extracted bamboo dietary fiber were incorporated in cookies at 0% (Cookies with 100% refined wheat flour), 2%, 4%, 6%, 8%, and 10% level by supplementing refined wheat flour. The prepared cookies with different treatments were evaluated for sensory attributes. The treatment with the highest sensory scores was packed in low-density polyethylene (LDPE) pouches and polyethylene terephthalate (PET) jars. Changes in chemical (moisture, water activity, ash, crude fat, crude protein, total carbohydrate, and total dietary fiber) and sensory scores (appearance, texture, aroma, taste, and overall acceptability) of cookies were monitored during storage (17°C and 54% relative humidity for 90 days). Although, the cookies supplemented with 6% and 8% bamboo shoot powder and dietary fiber, respectively, can be stored in LDPE pouches and PET jars up to 90 days under ambient conditions, the quality retention was better in PET jars with minimal changes in quality.     

Amelioration of nutritional properties of bakery fat using omega-3 fatty acid-rich edible oils: a review

Bakery products have gained prominence in modern diets due to their convenience and accessibility, often serving as staple meals across diverse regions. However, the fats used in these products are rich in saturated fatty acids and often comprise trans fatty acids, which are considered as a major biomarker for non-communicable diseases like cardiovascular disorders, obesity and diabetes. Additionally, these fats lack the essential omega-3 fatty acids, which are widely known for their therapeutic benefits. They play a major role in lowering the risk of cardiovascular diseases, cancer and diabetes. Thus, there is need for incorporating these essential fatty acids into bakery fats. Nevertheless, fortifying food products with polyunsaturated fatty acids (PUFAs) poses several challenges due to their high susceptibility to oxidation. This oxidative deterioration leads to not only the formation of undesirable flavors, but also a loss of nutritional value in the final products. This review focuses on the development of healthier trans-fat-free bakery fat enriched with omega-3 fatty acids and its effect on the physicochemical, functional, sensory and nutritional properties of bakery fats and products. Further, the role of various technologies like physical blending, enzymatic interesterification and encapsulation to improve the stability of PUFA-rich bakery fat is discussed, where microencapsulation emerged as a novel and effective technology to enhance the stability and shelf life. By preventing deteriorative changes, microencapsulation ensures that the nutritional, physicochemical and sensory properties of food products remain intact. Novel modification methods like interesterification and microencapsulation used for developing PUFA-rich bakery fats have a potential to address the health risks occurring due to consumption of bakery fat having higher amount of saturated and trans fatty acids. © 2023 Society of Chemical Industry.     

Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products

Twenty cows were used in a randomized block design experiment for 6 wk to determine the influence of feeding partial ruminally inert Ca salts of palm and fish oil (Ca-PFO), alone or in combination with extruded full-fat soybeans or soybean oil, on milk fatty acid (FA) methyl esters composition and consumer acceptability of milk and Cheddar cheese. Cows were fed either a diet containing 44% forage and 56% concentrate (control) or a diet supplemented with 2.7% Ca-PFO (FO), 5% extruded full-fat soybeans + 2.7% Ca-PFO (FOESM), or 0.75% soybean oil + 2.7% Ca-PFO (FOSO). Total dietary FA content in the control, FO, FOESM, and FOSO diets were 4.61, 6.28, 6.77, and 6.62 g/100 g, respectively. There was no difference in nutrient intake, milk yield, or milk composition among treatments. Conjugated linoleic acid (CLA) C_18:2cis-9, trans-11 isomer, C_18:1trans-11 (VA), and total n-3 FA in milk from cows on the control, FO, FOESM, and FOSO treatments were 0.56, 1.20, 1.36, and 1.74; 3.29, 4.66, 6.34, and 7.81; 0.62, 0.69, 0.69, and 0.67 g/100 g of FA, respectively. Concentrations of CLA, VA, and total n-3 FA in cheese were similar to milk. A trained sensory panel detected no difference in flavors of milk and cheese, except for acid flavor below a slightly perceptible level in cheese from all treatments. Results suggest that feeding Ca-PFO alone or in combination with extruded full-fat soybeans or soybean oil enhanced the CLA, VA, total unsaturated and n-3 FA in milk and cheese without negatively affecting cow performance and consumer acceptability characteristics of milk and cheese.     

Atomistic Modeling of Effect of Mg on Oxygen Vacancy Diffusion in α‐Alumina

Oxygen diffusion plays an important role in grain growth and densification during the sintering of alumina ceramics and governs high‐temperature processes such as creep. The atomistic mechanism for oxygen diffusion in alumina is, however, still debated; atomistic calculations not being able to match experimentally determined activation energies for oxygen vacancy diffusion. These calculations are, however, usually performed for perfectly pure crystals, whereas virtually every experimental alumina sample contains a significant fraction of impurity/dopants ions. In this study, we use atomistic defect cluster and nudged elastic band (NEB) calculations to model the effect of Mg impurities/dopants on defect binding energies and migration barriers. We find that oxygen vacancies can form energetically favorable clusters with Mg, which reduces the number of mobile species and leads to an additional 1.5 eV energy barrier for the detachment of a single vacancy from Mg. The migration barriers of diffusive jumps change such that an enhanced concentration of oxygen vacancies is expected around Mg ions. Mg impurities were also found to cause destabilization of certain vacancy configurations as well as enhanced vacancy–vacancy interaction.     

Lipase-catalyzed glycerolysis of olive oil in organic solvent medium: Optimization using response surface methodology

Enzymatic glycerolysis of olive oil for mono- (MG) and diglycerides (DG) synthesis was investigated. Several pure organic solvents and co-solvent mixtures were screened in a batch reaction system. The yields of MG and DG in co-solvent mixtures exceeded those of the corresponding pure organic solvents. Batch reaction conditions of the glycerolysis reaction, the lipase amount, the glycerol to oil molar ratio, the reaction time, and temperature, were studied. In these systems, the high content of reaction products, especially MG (55.8 wt%) and DG (16.4wt%) was achieved at 40 °C temperature and 0.025 g of lipase with relatively low glycerol to oil molar ratio (2: 1) within 4 h of reaction time in isopropanol/tert-butanol (1: 3) solvent mixture. Glycerolysis reaction was optimized with the assistance of response surface methodology (RSM). Optimal condition for reaction conversion was recommended as lipase amount 0.025 g, glycerol to oil molar ratio 2: 1, reaction time 4 h and temperature 40 °C.     

Kinetic study of Hg(II)-promoted substitution of cyanide from hexacyanoferrate(II) in an anionic surfactant medium by 2,2′-bipyridine

The kinetic investigation of Hg(II)-promoted reaction between [Fe(CN)₆]⁴⁻ and 2,2′-bipyridine (Bipy) has been performed in anionic sodium dodecyl sulfate (SDS) micellar medium by recording the surge in absorbance at 400 nm, corresponding to ultimate reaction product [Fe(CN)₄ Bipy]²⁻ using UV–visible spectrophotometer. Pseudo-first-order condition has been used to examine the progress of reaction as a function of temperature, [Fe(CN)₆⁴⁻], ionic strength, [SDS], pH, [Hg²⁺], and [Bipy] by changing one parameter at a time. The results exhibit that [Hg²⁺], [SDS], and pH are the decisive parameter showing maximum reaction rate at 1.5 × 10⁻⁴ mol dm⁻³, 6.0 × 10⁻³ mol dm⁻³, and 3.8, respectively. [Fe(CN)₆]⁴⁻ does not show any appreciable effect on the critical micellar concentration (CMC) of SDS as the polar head of SDS and [Fe(CN)₆]⁴⁻ both are negatively charged. Variable order kinetics was observed for [Fe(CN)₆]⁴⁻ and Bipy in their examined concentration range. The reverse response observed in the reaction rate with [KNO₃] shows a negative salt effect. The K⁺ provided by K₄[Fe(CN)₆] and KNO₃ decreases the repulsion between the negatively charged heads of the surfactant molecules thereby decreasing the CMC of SDS. The negative value for the entropy of activation also supports the interchange dissociative (I_d) mechanism recommended by us.     

Non-Newtonian power-law flow across a confined triangular bluff body in a channel

Wall effects on the flow of incompressible non-Newtonian power-law fluids across an equilateral triangular cylinder confined in a horizontal plane channel have been investigated for the range of conditions: Reynolds number, Re=1–40, power-law index, n=0.4–1.8 (covering shear-thinning, Newtonian and shear-thickening behaviors) and blockage ratio=0.125–0.5. Extensive numerical results on flow pattern, wake/recirculation length, individual and overall drag coefficients, variation of pressure coefficient on the surface of the triangular cylinder and so forth are reported to elucidate the combined effect of power-law index, blockage ratio and Reynolds number. The size of vortices decreases with an increase in the value of the blockage ratio and/or power-law index. For a fixed value of the Reynolds number, individual and overall drags decrease with decrease in power-law index and/or blockage ratio in steady confined flow regime. Simple correlations of wake length and drag are also obtained for the range of settings considered.