Strengthening effects of sprayed fiber reinforced polymers on concrete

The objectives of this study were twofold. The first was to investigate the compressive and flexural behaviors of small‐sized concrete specimens strengthened with sprayed fiber reinforced polymer (SFRP), considering various fiber lengths, fiber volumes, and concrete strengths. The second was to evaluate the strengthening effects of SFRP on the flexural behaviors of large‐sized reinforced concrete beams. U‐shaped strips and shear keys were applied to the test specimens to improve the interfacial bond resistance between the concrete surface and SFRP. POLYM. COMPOS., 36:722–730, 2015. © 2014 Society of Plastics Engineers     

Photoluminescence and electroluminescence imaging of perovskite solar cells

Fast camera‐based luminescence‐imaging measurements on perovskite solar cells are presented. The fundamental correlation between the luminescence intensity and the open circuit voltage predicted by the generalised Planck law is confirmed, enabling various quantitative methods for the detection of efficiency‐limiting defects to be applied to this new cell structure. Interstinegly, it is found that this fundamental correlation is valid only for light‐soaked devices. Copyright © 2015 John Wiley & Sons, Ltd.     

Electrochemical Performance of Nd1.95NiO4+δ Cathode supported Microtubular Solid Oxide Fuel Cells

Nd_1.95NiO_4+δ (NNO) cathode supported microtubular cells were fabricated and characterized. This material presents superior oxygen transport properties in comparison with other commonly used cathode materials. The supporting tubes were fabricated by cold isostatic pressing (CIP) using NNO powders and corn starch as pore former. The electrolyte (GDC, gadolinia doped ceria based) was deposited by wet powder spraying (WPS) on top of pre‐sintered tubes and then co‐sintered. Finally, a NiO/GDC suspension was dip‐coated and sintered as the anode. Optimization of the cell fabrication process is shown. Power densities at 750 °C of ∼40 mWcm⁻² at 0.5V were achieved. These results are the first electrochemical measurements reported using NNO cathode‐supported microtubular cells. Further developments of the fabrication process are needed for this type of cells in order to compete with the standard microtubular solid oxide fuel cells (SOFC).     

Comprehensive Review of Patulin Control Methods in Foods

The mycotoxin, patulin (4‐hydroxy‐4H‐furo [3, 2c] pyran‐2[6H]‐one), is produced by a number of fungi common to fruit‐ and vegetable‐based products, most notably apples. Despite patulin's original discovery as an antibiotic, it has come under heavy scrutiny for its potential negative health effects. Studies investigating these health effects have proved inconclusive, but there is little doubt as to the potential danger inherent in the contamination of food products by patulin. The danger posed by patulin necessitates its control and removal from foods products, creating a demand for handling and processing techniques capable of doing so, preferably at low cost to industry. With this being the case, much research has been devoted to understanding the basic chemical and biological nature of patulin, as well as its interaction within foods and food production. While past resarch has elucidated a great deal, patulin contamination continues to be a challenge for athe food industry. Here, we review in depth the past research on patulin with an emphasis upon its influence within the food industry, including its regulation, health effects, biosynthesis, detection, quantification, distribution within foods, and control, during the various stages of apple juice production. Finally, key areas where future patulin research should focus to best control the patulin contamination problem within the food industry are addressed.     

Wet‐fractionation of Phaseolus lunatus seeds: partial characterization of starch and protein

The optimum extraction conditions for integral use of Phaseolus lunatus seed, in alkaline medium, are 1:6 (w/v) flour:water ratio, pH 11 and a 1 h extraction time. Three main fractions were produced under these conditions: starch; protein isolate and fibrous residue by‐product. The yield is 288.4 g kg^?1 starch, 188.2 g kg^?1 protein isolate and the remaining quantity, fibrous residue. The starch has 98.4% purity, a 75 °C gelatinization temperature and high syneresis even at high concentrations. It also has high viscosity, good stability and middle retrogradation during the heating–cooling cycle. The protein isolate contains 711.3 g kg^?1 protein as well as 75.5 g lysine kg^?1 protein, 10.1 g methionine kg^?1 protein and 12.2 g tryptophan kg^?1 protein. Its in vitro digestibility is 79% with a 2.5 c‐PER. The fibrous residue contains 63 g kg^?1 of protein, 328.4 g kg^?1 of crude fiber and 567.3 g kg^?1 of NFE. Copyright © 2004 Society of Chemical Industry     

Assessment of Oligogalacturonide from Citrus Pectin as a Potential Antibacterial Agent against Foodborne Pathogens

Foodborne diseases are an important public health problem in the world. The bacterial resistance against presently used antibiotics is becoming a public health issue; hence, the discovery of new antimicrobial agents from natural sources attracts a lot of attention. Antibacterial activities of oligogalacturonide from commercial microbial pectic enzyme (CPE) treated citrus pectin, which exhibits antioxidant and antitumor activities, against 4 foodborne pathogens including Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Pseudomonas aeruginosa was assessed. Pectin hydrolysates from CPE hydrolysis exhibited antibacterial activities. However, no antibacterial activity of pectin was observed. Citrus oligogalacturonide from 24‐h hydrolysis exhibited bactericidal effect against all selected foodborne pathogens and displayed minimal inhibitory concentration at 37.5 μg/mL for P. aeruginosa, L. monocytogenes, and S. Typhimurium, and at 150.0 μg/mL for S. aureus.     

Consumer Awareness and Interest Toward Sodium Reduction Trends in Korea

Reduction of dietary sodium intake by lowering amount of sodium in foods is a global industry target. Quantitative information on current consumer knowledge of sodium reduction trends in Korea is unknown. The objective of this study was to quantify the consumer knowledge and awareness of sodium and salt reduction in foods and to characterize consumer interest in health labeling on the food package. Additionally, comparison of consumer knowledge status between Korea and United States was followed. Consumers (n = 289) participated in an internet survey designed to gauge consumer knowledge and attitudes toward dietary sodium, the sodium content in representative food products (n = 27), and their interest toward specific health claims, including sodium labeling. Questions regarding demographics as well as consumption characteristics were asked. Sodium knowledge index and saltiness belief index were calculated based on the number of correct responses regarding the salt level and sodium content in given food products. Kano analysis was conducted to determine the role of nutrition labels in consumer satisfaction with products. Current consumer knowledge on the sodium content in food products was high, and consumers were adept at matching the sodium content with the salty taste intensity of food products. Consumers’ knowledge of the relationship between diets high in sodium and an increased risk of developing previously reported sodium‐related diseases, such as hypertension, coronary heart disease, kidney disease, and stomach cancer, were also high. Information on the nutrition panel that influences the consumer satisfaction (trans‐fat, sodium, ingredient list, and country of origin) as well as adjective‐nutrition claim pairs that appeal positively to purchase intent of the product were identified.