Evaluation of the Effects of Hydrothermal Treatment on Rice Flour and Its Related Starch

The main aim of this research was to compare the effects of hydrothermal treatment on rice flour and its related rice starch. The treatment was performed at 120°C for 3 and 5 h. Scanning electron microscopy results showed that the proteins of hydrothermaled rice flour were denatured and formed clusters and the granules of hydrothermaled rice starch became aggregated and had an irregular surface. The treatment reduced water solubility and water absorption and decreased peak viscosity while increased pasting temperature. It increased the final visosity of modified rice flour while reduced the final viscosity of modified rice starch. Following hydrothermal treatment, the hardness and elasticity of the gels increased. The cohesiveness of rice flour gels decreased while that of the rice starch gels remained unchanged. This study showed how the hydrothermal treatment can have different effects on rice flour and its related rice starch. The effects of hydrothermal treatment on rice flour were stronger than rice starch. Increasing the treatment time from 3 to 5 h was more effective on rice starch.     

Seismic Rehabilitation of Tall Steel Moment Resisting Frames Damaged by Fire with SMA-Based Hybrid Friction Damper

International Journal of Steel Structures - The existence probability of buildings, which have been under fire and not been collapsed for various reasons is not low, thus they are in dangerous...     

Development of a model for dimethyl ether non-adiabatic reactors to improve methanol conversion

The modeling of adiabatic and non-adiabatic reactors, using three cooling mediums in the shell side of a shell and tube reactor in cocurrent and countercurrent flow regimes has been conducted. The cooling mediums used in this research are saturated water and methanol feed gas to a reactor which is preheated in the shell side and a special type of oil. The results of adiabatic reactor modeling show good compatibility with the data received from a commercial plant. The results of non-adiabatic reactor modeling showed that more methanol conversion can be achieved in a lower length of reactor, even though in some cases the maximum temperature in the tube side of the reactor is more than the deactivation temperature of the catalyst.     

Performance Analysis of Contact Baking of Flat Bread in an Indirect-Heating Oven

A significant portion of Iranian flat breads are produced in semi-industrial, indirect-heating ovens. Therefore, an efficient oven design and a proper selection of operating conditions are crucial to improve the product quality and reduce energy consumption. In the present study, a mathematical model is developed to simulate a semi-industrial, indirect-heating, continuous oven performance during contact baking of an Iranian flat bread, referred to as Taftoon. Individual modes of heat transfer are considered among various components of the baking system to estimate the system performance and the bread quality in terms of design and operating conditions. The predictions of this model are in good agreement with the experimental data. Numerical results indicate that conduction is the primary heat transfer mechanism. Furthermore, the effects of dough thickness, conveyer speed, and input air velocity on the quality of the bread are studied and appropriate ranges for the parameters are determined.     

Saccharomyces cerevisiae for the biosorption of basic dyes from binary component systems and the high order derivative spectrophotometric method for simultaneous analysis of Brilliant green and Methylene blue

In this work, biosorption of Brilliant green (BG) and Methylene blue (MB) dyes in binary mixture onto Saccharomyces cerevisiae were studied. pH at which the biosorption capacity of biomass is maximum was found to be 6 which is close to the pH of natural aqueous solutions. This is a big advantage of S. cerevisiae which makes it applicable for the technology of dye removal from natural aqueous dye solutions. Note that the time for the applied biosorption process for the dye removal is considerably short (about 5 min) which is a big improvement for the adsorption processes. This proves that the S. cerevisiae is a promising adsorbent. The BG and MB dyes were simultaneously analyzed using the fifth and fourth order derivative spectrophotometric method, respectively. Several isotherm models were applied to experimental data and the isotherm constants were calculated for BG and MB dyes. Among the applied models, Freundlich isotherm model showed best fit to the biosorption equilibrium data.     

Estimation of the effect of biomass moisture content on the direct combustion of sugarcane bagasse in boilers

Many of the large-scale biomass combustion systems for producing heat, hot water, or steam accept biomass fuels containing relatively large amounts of moisture. Dry biomass burns at higher temperatures and thermal efficiencies than wet biomass. Flame temperature is directly related to the amount of heat necessary to evaporate the moisture contained in the biomass, the lower the moisture content, the lower the amount of energy needed to remove the water and the higher the boiler efficiency. In this article, a simple predictive tool is developed to estimate boiler efficiency as a function of stack gas temperature and sugarcane bagasse moisture content. The method quantitatively illustrates the effect of moisture content on the performance of a thermochemical process, for the direct combustion of sugarcane bagasse in a conventional boiler. The results are found to be in excellent agreement with reported data in the literature with average absolute deviation being around 1%. The tool developed in this study can be of immense practical value for engineers to have a quick check on biomass moisture content on the boiler performance at various conditions without opting for any experimental trials. In particular, engineers would find the approach to be user-friendly with transparent calculations involving no complex expressions.     

Rheological and thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrin

Enteral nutrition is a type of nutritional support that provides the necessary sources of energy and protein for patients who suffer from dysphagia, chronic disease, and loss of appetite. In this study, a gelatin-maltodextrin binary biopolymer system has been incorporated into a semi-solid formula. The I-optimal combination design approach was used to create 19 formulations, and the dynamic rheological properties, dynamic laser scattering, and zeta potential responses were evaluated over 30 days of storage at 5°C. Solid viscoelastic behavior has been approved since G′ > G″ in the frequency sweep test with no cross-over point. Maltodextrin may interfere within the gelatin network, and increasing the maltodextrin to gelatin (from 0.14 to 1) may lead to a wider linear viscoelastic (LVE) strain range (2.16%), a lower storage modulus at LVE (52%), a lower yield stress (46%), and a lower glass transition temperature (34%). The presence of maltodextrin may reduce the temperature of the sol-to-solid transformation by 48% and enhance its flexibility. In contrast, increasing the gelatin-to-maltodextrin ratio following melting at 37°C led to an increase in the cumulant mean and polydispersity index, indicating a relatively unstable system. The range of zeta potential values between −4.4 and 1.7 mV confirmed a tendency toward coagulation. Microscopic images revealed instability because of irregular or compact chains formed in the gelatin matrix by using higher amounts of maltodextrin. Finally, the best formula had the best rheological stability and was suitable for tube-feeding patients, with a gelatin-to-maltodextrin ratio of 4.35:3.64% w/w on day 17.4.     

Simulation of SiGe:C HBTs using neural network and adaptive neuro-fuzzy inference system for RF applications

In this article, the small-signal equivalent circuit model of SiGe:C heterojunction bipolar transistors (HBTs) has directly been extracted from S-parameter data. Moreover, in this article, we present a new modelling approach using ANFIS (adaptive neuro-fuzzy inference system), which in general has a high degree of accuracy, simplicity and novelty (independent approach). Then measured and model-calculated data show an excellent agreement with less than 1.68?×?10^?5% discrepancy in the frequency range of higher than 300 GHz over a wide range of bias points in ANFIS. The results show ANFIS model is better than ANN (artificial neural network) for redeveloping the model and increasing the input parameters.