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841.
K.M. Srinivasamurthy Jagadeesha Angadi V S.P. Kubrin Shiddaling Matteppanavar D.A. Sarychev P. Mohan Kumar Haileeyesus Workineh Azale B. Rudraswamy 《Ceramics International》2018,44(8):9194-9203
Ferrites may contain single domain particles which gets converted into super-paramagnetic state near critical size. To explore the existence of these characteristic feature of ferrites, we have performed magnetization(M-H loop) and Mössbauer spectroscopic studies of Ni2+ substitution effect in Co1-xNixFe2O4 (where x?=?0, 0.25, 0.5, 0.75 and 1) nanoparticles were fabricated by solution combustion route using mixture of carbamide and glucose as fuels for the first time. As prepared samples exhibit spinel cubic structure with lattice parameters which decreases linearly with increase in Ni2+ concentration. The M-H loops reveals that saturation magnetization(Ms), coercive field(Hc) remanence magnetization(Mr) and magnetron number(ηB) decreases significantly with increasing Ni2+ substitution. The variation of saturation magnetization has been explained on the basis of Neel's molecular field theory. The coercive field(Hc) is found strongly dependent on the concentration of Ni2+ and decrease of coercivity suggests that the particles have single domain and exhibits superparamagnetic behavior. The Mössbauer spectroscopy shows two ferrimagnetically relaxed Zeeman sextets distribution at room temperature. The dependence of Mössbauer parameters such as isomer shift, quadru pole splitting, line width and hyperfine magnetic field on Ni2+ concentration have been discussed. Hence our results suggest that synthesized materials are potential candidate for power transformer application. 相似文献
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Suitability,efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals,meats and pumpable products
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Alexandros Ch. Stratakos Anastasios Koidis 《International Journal of Food Science & Technology》2015,50(6):1283-1302
Consumer studies and market reports show an increase in consumption of ready‐to‐eat (RTE) foods. Although conventional processing technologies can in most cases produce safe products, they can also lead to the degradation of nutritional compounds and negatively affect quality characteristics. Consumers strongly prefer food that is minimally processed with the maximum amount of health‐promoting substances. Novel processing technologies as pre‐ or post‐treatment decontamination methods or as substitutes of conventional technologies have the potential to produce foods that are safe, rich in nutrient content and with superior organoleptic properties. Combining novel with conventional processes can eliminate potential drawbacks of novel technologies. This review examines available scientific information and critically evaluates the suitability and efficiency of various novel thermal and nonthermal technologies in terms of microbial safety, quality as well as nutrient content on the production of RTE meals, meats and pumpable products. 相似文献
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Semiconductors - The optical properties of dielectric nanostructures strongly depend on dielectric nanoparticles (NP) polarizability which can take the high values even interacting with... 相似文献
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Senthilkumar M. Vasundhara M. G. Kalavathi G. K. 《International Journal of Mechanics and Materials in Design》2019,15(3):611-627
International Journal of Mechanics and Materials in Design - The resonant frequency of electromechanical energy harvester should be tuned to ambient frequency so as to maximize the harvester power.... 相似文献
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Radiochemistry - Azathioprine, an antitumor agent, was labeled with 99mTc using stannous chloride dihydrate as a reducing agent. Factors such as the amounts of the reducing agent and substrate, pH,... 相似文献
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Silicon - Nano-crystalline powders of Zn1−xCoxO with $\left (0.0\le x\le 0.07 \right )$ have been synthesized by sol-gel method. X-ray diffraction patterns of the prepared samples confirm the... 相似文献