The effect of recycling number on the mechanical,chemical, thermal,and rheological properties of PBT/PC/ABS ternary blends: With and without glass‐fiber

The recycling possibilities of poly(butylene terephthalate)/polycarbonate/acrylonitrile–butadiene–styrene (PBT/PC/ABS) ternary blend with and without glass‐fiber content were investigated using repeated injection molding process. In this study, PBT/PC/ABS ternary blends were reprocessed at five times and the results were presented after each recycling process. The recycling possibility of PBT/PC/ABS ternary blend was evaluated by measuring the mechanical, chemical, thermal, and rheological properties. Mechanical properties were determined by the tensile strength, yield strength, strain at break, elastic modulus, impact strength, flexural strength, and flexural modulus. Chemical and thermal properties were evaluated by Fourier transform infrared spectroscopy, differential scanning calorimetry, thermal gravimetric analysis, and scanning electron microscopy. Rheological properties of the ternary blends were studied by melt flow index measurement. From the results, it was found that mechanical properties of recycled composites were better than virgin PBT/PC/ABS ternary blends. POLYM. COMPOS., 35:2074–2084, 2014. © 2014 Society of Plastics Engineers     

Pore Development,Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying

The mechanism of moisture loss, oil uptake, and pore formation during frying is required to be clarified. The main objective of this study was to evaluate moisture content, oil uptake, and pore development of the crust and core regions of potatoes during frying. Potatoes were fried for 4, 8, 12, 16, and 20 min and separated into two parts as crust and core for the analysis of moisture and oil contents, porosity, and pore size distribution. Moisture contents of crust and core parts of fried potatoes were significantly different (p?≤?0.05). It was about 53.7 % for the crust and 82 % for the core region. On the other hand, oil content of the crust was found to be higher than that of the core region. Porosity and pore size distribution of crust and core regions were significantly different. Crust region of potatoes was less porous as compared to core region through the whole frying time. Larger pores were observed at the core region, especially at longer frying times. The size of the pores increased in both core and crust regions with increasing frying time.     

The effect of different cleaning agents and resin cement materials on the bond strength of contaminated zirconia

The purpose of this study was to examine the effect of different cleaning methods and resin cements on the shear bond strength (SBS) of contaminated zirconia. A total of 92 disc-shaped zirconia specimens were contaminated with different procedures. Then, the specimens were grouped according to cleaning methods and resin cements: no cleaning + Variolink Esthetic DC (CN_V), no cleaning + Panavia V5 (CN_P), sandblasted + Variolink Esthetic DC (SB_V), sandblasted + Panavia V5 (SB_P), Ivoclean + Variolink Esthetic DC (IC_V), Ivoclean + Panavia V5 (IC_P), Katana Cleaner + Variolink Esthetic DC (KC_V), and Katana Cleaner + Panavia V5 (KC_P). Following an aging protocol in a 37°C for 1 week, SBS analysis was performed with a universal test machine. For the surface topography and elemental analysis, scanning electron microscopy and energy-dispersive X-ray spectroscopy (EDS) were used. Significance was evaluated as p < .05 and p < .01. The highest SBS results were found in the SB_P group, showing a statistically significant difference from all other groups (p < .05). For the same cleaning method, Panavia V5 showed statistically significantly higher SBS values than Variolink Esthetic DC (p < .01), except the CN_P–CN_V (p = .880) and KC_P–KC_V (p = .082) groups. The most detected surface elements by EDS were Zr, O, C, and N, respectively. The contaminated zirconia surfaces must be cleaned for successful adhesion. The use of phosphate-containing adhesives in combination with sandblasting will increase the adhesion strength, and universal cleaning agents can be a good alternative to sandblasting.     

Halogen lamp–microwave combination baking of cookies

The effects of halogen lamp–microwave combination baking on the quality of cookies in terms of texture, color and spread ratio were studied. In addition, gelatinization and pasting properties of cookies baked in different ovens were assessed by using a Rapid Visco Analyzer. The hardness values of the cookies increased with increasing baking time and/or halogen power. The microwave power also contributed to cookie hardness. The lightness values of the cookies decreased, while the a* and E values increased linearly during baking at different halogen lamp and microwave powers. The spread ratio of conventionally baked cookies was significantly lower than that of the other cookies. Halogen lamp power, microwave power and baking time were found to have a significant effect on the spread ratio of the cookies. The moisture contents of the cookies decreased during baking as the halogen lamp and/or the microwave power level increased. The best baking condition in a halogen lamp–microwave combination oven to produce cookies having similar quality parameters as conventionally baked ones was baking at 70% halogen lamp and 20% microwave power levels for 5.5 min. The baking time of these cookies is half of that required in conventional baking.     

A novel thermoelectric refrigeration system employing heat pipes and a phase change material: an experimental investigation

This paper presents results of tests carried out to investigate the potential application of heat pipes and phase change materials for thermoelectric refrigeration. The work involved the design and construction of a thermoelectric refrigeration prototype. The performance of the thermoelectric refrigeration system was investigated for two different configurations. The first configuration employed a conventional heat sink system (bonded fin heat sink) on the cold side of the thermoelectric cells. The other configuration used an encapsulated phase change material in place of the conventional heat sink unit. Both configurations used heat pipe embedded fins as the heat sink on the hot side. Replacement of the conventional heat sink system with an encapsulated phase change material was found to improve the performance of the thermoelectric refrigeration system. In addition, it provided a storage capability that would be particularly useful for handling peak loads and overcoming losses during door openings and power-off periods. Results showed that the heat sink units employing heat pipe embedded fins were well suited to this application. Results also showed the importance of using a heat pipe system between the cold junction of the thermoelectric cells and the cold heat sink in order to prevent reverse heat flow in the event of power failure.     

Wind energy in Sudan : Water pumping in rural areas

New and renewable sources of energy can make an increasing contribution to the energy supply mix of developing countries in view of favourable renewable energy resource endowments, limitations and uncertainties of fossil fuel supplies, adverse balance of payments, and the increasing pressure on the environment from conventional energy generation. Among the renewable energy technologies, the generation of mechanical and electric power by wind machines has emerged as an economically viable and cost effective option. Therefore the Sudanese government has begun to pay more attention to the use of wind energy in rural areas in particular as a cost-effective solution to assist in water pumping and irrigation.     

The influence of operating and device parameters on the maximum efficiency and the maximum output power of thermoelectric generator

Thermoelectric power generators are one of the promising green energy sources. The operating and the generator parameters influence the generator output performance. In the present study, the influence of the operating and the generator parameters on the maximum output power and the efficiency of the thermoelectric power generator are examined. The output power corresponding to the maximum efficiency and the maximum attainable output power of the generator are compared. It is found that the maximum power of the thermoelectric generator corresponding to the high Figure of Merit is very sensitive to the operating temperature. The maximum power attainable is larger than that its counterpart corresponding to the maximum generator efficiency. Copyright © 2010 John Wiley & Sons, Ltd.     

Efficient conversion of light paraffinic naphtha to aromatics over metal-modified Mo/MFI catalysts

Journal of Porous Materials - The transformation of light naphtha to value-added aromatic compounds is gaining momentum in the petrochemical industry. In this work, a series of metal modified...     

Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

In this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g⁻¹ (GP15)] for the partial replacement of wheat flour (WF) and improve the functionality of wafer sheets. The GP inclusion at concentrations higher than 5.00 g 100 g⁻¹ significantly affected the texture of sheets as well as the flow behaviour of batters, resulting in softer sheets and more viscous batters (P < 0.05). Moisture contents did not significantly change after GP addition (P > 0.05). After the addition of GP, the L* values decreased and the a* values increased, making the wafers darker (P < 0.05). Moreover, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice, and intestinal juice was significantly higher than control even at the lowest GP concentration (P < 0.05). Regarding sensory properties, only smoothness and crispness were significantly affected by GP addition, and samples were found to be crisper with higher concentrations of GP. In conclusion, it is possible to partially replace the WF in wafers with GP at a concentration of 5.00 g 100 g⁻¹ to develop a product with higher functionality and nutrient content.