CORRELATION-BASED ESTIMATION OF CUTTING FORCE COEFFICIENTS FOR BALL-END MILLING

This article presents a methodology to estimate cutting force coefficients based on the least squares approximation using correlation factor between the estimated and measured cutting forces in order to determine the corresponding tool angular position. This method can be applied on measured cutting force data over any small interval of time that need not contain information of the time instant when the cutting tool enters the workpiece, which has been the main requirement in the conventional method. This allows a quick estimation of the cutting force coefficients regardless of the chosen cutting conditions and tool-workpiece material, which is often the case in industrial machining processes. This proposed method has been validated by comparison of cutting force coefficients obtained using conventional estimation technique for a slot ball-end milling test. Besides being useful for predictive evaluation of forces, such estimation of cutting force coefficients of the cutting force model can be useful for understanding variations in cutting process over the tool life and can assist in online monitoring and process optimization.     

Fermentation of legumes with Rhizopus oligosporus: effect on physicochemical,functional and microstructural properties

The present study investigated the effect of fermentation by Rhizopus oligosporus on the nutritional, functional, colour and microstructural properties of some commonly consumed legumes, that is, chickpea (kabuli and desi), pigeon pea and soybean. Results revealed a substantial (P < 0.05) increment in the protein (5–14%) and ash (5–15%) contents as well as those of essential (13–21%) and non-essential (3–15%) amino acids with fermentation. Fatty acid composition showed the varied concentrations of polyunsaturated, monounsaturated and saturated fatty acids in fermented legumes. Further, fermentation significantly (P < 0.05) modified the functional and colour properties of legumes. The alteration in the structural conformation of legumes upon fermentation was observed with scanning electron microscopy which confirmed the enzymatic action on the proteins, fibres and lipid bodies. The results concluded that fermentation of these legumes could be a potential approach in developing the novel functional foods to address the concerns of food and nutrition securities.     

Phenolic compounds in potato (Solanum tuberosum L.) peel and their health-promoting activities

Potato peel (PP), a by-product of food processing industry, comprising 6–10% of tuber is mostly considered as a waste. Potato peel waste (PPW) can be utilised as a natural source of antioxidants that otherwise may create disposal-related problems leading to environmental pollution. Valorisation of PPW is a fascinating area of research and is in the interest of potato-based food processing industry. PP contains phenolic compounds (mainly chlorogenic, caffeic and ferulic acids), that are known for bioactivities. Phenolic acids from PP can be efficiently recovered by improving the efficiency of extraction methods. Phenolics extracted from PPW have an immense potential for utilisation as sources of antioxidant and functional components in food. PP extract (PPE) has been evaluated for protective (antioxidant, antidiabetic, hepatoprotective and antibacterial properties) effects and can be projected as a potential source of phenolic compounds beneficial for human health.     

Thermal Degradation Kinetics of Carotenoids and Visual Color of Papaya Puree

The degradation kinetics of carotenoids and visual color of papaya puree were investigated at selected temperatures (70 to 105°C). The concept of fractional conversion was applied to determine the kinetic parameters. The degradation of papaya color was based on change of Hunter a and b values and it was found that combination of Hunter (a × b) value adequately represented thermal color change. Degradation of carotenoids and visual color followed first order reaction kinetics. Dependence of the rate constant followed the Arrhenius relationship. The process activation energies for carotenoids and visual color were 20.56 and 32.59 kJ/mol respectively. Higher activation energy value indicated greater temperature sensitivity of visual color as compared to carotenoids. The degradation of pigment and visual color varied linearly. Visual color could therefore be used for on‐line quality control of papaya puree.     

Quality of bread made from ozonated wheat (Triticum aestivum L.) flour

BACKGROUND: Ozone gas could be used as a fumigant during grain and flour storage. Experiments were conducted to determine the effects of exposure to ozone and the effects of blending ozone‐treated flour with control flour on flour functionality and bread‐making quality. RESULTS: Ozone treatment oxidized lipids, increased brightness and reduced the yellow hue of flour, and increased peak viscosity and setback viscosity of flour. Bread made from flour treated with ozone at 1500 mg kg^?1 for 4.5 min and bread made from flour blended with 100 g kg^?1 ozonated flour had good crust color and a whiter crumb and had more crumb cells, which resulted in a greater specific volume of the bread when compared with control flour. Flour functionality declined as ozone exposure increased beyond 9 min and as the concentration of ozonated flour increased beyond 200 g kg^?1. CONCLUSION: Bread made from flour exposed to ozone for 4.5 min or flour that contained 100 g kg^?1 fully ozonated flour had greater specific loaf volume and whiter crumb compared to bread made with control flour. Exposure of flour to ozone for longer times (9–45 min) and higher blends (200–1000 g kg^?1) deteriorated quality of bread. Copyright © 2011 Society of Chemical Industry     

Synthesis of Benzenesulfonamide Derivatives via Ring Opening of Aziridines in the Presence of Magnetically Retrievable Graphene Based (CoFe@rGO) Nanohybrid

Graphene based magnetic nanohybrids have engrossed considerable research curiosity because of their exceptional properties and diverse applications associated with green chemistry. In this regard, a practical, facile and regioselective preparation of 1,2-diamines from N-tosylaziridine/(S)-(+)-2-Benzyl-1-(p-tolylsulfonyl)aziridine and aryl amines in the presence of magnetically separable graphene based nanohybrid (CoFe@rGO) has been proposed under mild and solvent free conditions. The FT-IR, FE-SEM, XPS, XRD and TEM spectroscopic analysis confirmed the formation of the CoFe@rGO nanohybrids. For unsymmetrical aziridine, nucleophilic attack of aryl amines was observed to take place selectively at the more substituted carbon atom of aziridine ring. Environmentally benign, efficient, shorter reaction time, solvent-free conditions, low catalyst loading, excellent reaction yields and reusability of the catalyst for six consecutive runs without significant loss in its activity are the key advantages of this protocol.

Graphical Abstract