Finite element modelling of calendering — some aspects of the effects of temperature gradients and structure inhomogeneities

The compression of a paper web in a calender nip has been simulated using the finite element method. The mechanical properties of the paper were allowed to vary in the thickness and machine directions of the web. This was done in order to model the influence of temperature gradients as well as density variations (due to the presence of fibre floes) on the deformation behaviour in the nip. Paper was assumed to be an elastic-plastic material exhibiting strain hardening. The yielding behaviour was governed by the Drucker-Prager yield condition. Simulations of the deformation behaviour when paper was subjected to a temperature gradient, clearly revealed that the deformation gradually became more concentrated towards the surface layers as the temperature of the surface increased. This is in accordance with experimental results which indicate that temperature-gradient calendering promotes the surface properties, whereas the bulk of the structure is preserved. Modelling the deformation behaviour of a structure containing density variations reveals that the paper may contain an inhomogeneous strain distribution after unloading, i.e. after passage through the nip.     

Tocopherol contents of some Turkish wine by-products

The aim of this study was to determine the tocopherol contents of wine by-products including grape seed, pomace (seed, skin and stem) and bagasse (skin and stem) by using two different extraction methods in order to evaluate the possibilities of them as natural non-polar antioxidants. Cold extraction appeared to give more tocopherol contents in seeds than hot extraction. But hot extraction was found more suitable for pomace and bagasse. α-Tocopherol was the most abundant tocopherol in the grape seed, pomace and bagasse. Although γ- and δ-tocopherols were found in the samples with low concentrations, β-tocopherol was not detected in the samples. Kalecik karası had the highest α and total tocopherol compared to the other cultivars. On the other hand, hot extracted bagasse in all cultivars gave the highest tocopherol contents. As a conclusion, wine by-products, a large scale wastes, can be evaluated both to get natural tocopherol source and to obtain economical gain.