Extension of Ashby's Performance Indexes in Mixed Tension‐Bending Solicitations

Ashby's performance indexes are a fundamental tool for material selection especially for structures lightening. Unfortunately the indexes are available only for simple mechanical solicitation as pure bending or pure tension. For real applications, it is required to have a performance index for combined solicitations. This publication proposes an approach to develop this kind of extended performance index and shows the exploitation in order to compare materials performance in more realistic situations.     

Quality assessment of refined oil blends during repeated deep frying monitored by SPME–GC–EIMS,GC and chemometrics

The aim of this study was to investigate the effect of the refined palm oil addition (20%) on the fatty acid and sterol compositions of refined olive oil or refined soya bean oil and also to investigate the formation of total polar compounds and volatile compounds in these oil blends during fifty successive deep‐frying sessions of potato fries at 180 °C. The blend of refined olive oil and refined palm oil exhibited a higher chemical stability during the frying process than that of refined soya bean oil and refined palm oil. Indeed, the total polar compounds and volatile compounds formed, especially 2,4‐decadienal, were found to be relatively increased in the refined soya bean oil/refined palm oil blend reaching 36.50% and 46.70%, respectively, after fifty deep‐frying sessions. Moreover, the degradation of linoleic acid and β‐sitosterol was significantly (P < 0.05) observed for the refined soya bean oil/refined palm oil blend. The results have proven that the proper blending of monounsaturated refined olive oil with refined palm oil increases its stability and hence improves the quality of such olive oil during frying process.     

Phenolic composition, isolation, and structure of a new deoxyloganic acid derivative from Dhokar and Gemri-Dhokar olive cultivars

Two rare olive cultivars, Dhokar and Gemri-Dhokar, growing in the south of Tunisia were investigated to identify their phenolic profile and evaluate their sugar content and antioxidant activity. The highest value of phenolic content was detected in Gemri-Dhokar cultivar extract (6.97 g gallic acid equivalents/kg of fresh olive). In addition, sugar content was quantified; glucose (45.17 g/kg of fresh olive) was the predominant sugar in Dhokar cultivar, followed by fructose (40.83 g/kg of fresh olive). The identification of phenolic compounds was based on separation by high-performance liquid chromatography equipped with a diode array detector followed by liquid chromatography-mass spectrometry analysis. In both cultivars, Oleuropein aglycon derivatives and elenolic acid were the main phenolic components. Oleuropeins were the major compounds quantified in the Gemri-Dhokar drupes olives (61.04 mg/100 g of fresh olive), while 0.25 mg/100 g were found in fresh Dhokar. A new iridoid compound, isolated as pure compound, was not previously reported in the literature. Its structure was established by spectroscopic analyses (NMR, UV, MS, and IR). DPPH, ABTS, and FRAP assays showed that the most important antioxidant capacity of olive extracts was found in with Gemri-Dhokar cultivar.     

Reinforcement of polyolefins‐based nanocomposites: combination of compatibilizer with high shear extrusion process

The structure and properties of polypropylene (PP) and ethylene propylene copolymer (EPR) blends filled with nanosilica have been investigated. The nanocomposites were prepared via direct melt mixing using high shear corotating twin screw extruder. The effects of the process as well as adding amaleated‐Polyethylene MAPE compatibilizer were assessed by morphology studies, thermal analysis and mechanical testing. From SEM and TEM investigations, a separate dispersion of filler and rubber in the PP matrix prevails in the PP/EPR/SiO₂ systems. Encapsulation of the filler particles into the elastomer takes place when MAPE is used, promoting filler/polymer interactions and resulting in a simultaneous improvement in stiffness and toughness. Interestingly, the results indicated that high‐shear processing is an effective method to improve the dispersion of the EPR phase and fillers through the matrix. The dispersed phase droplet size was reduced with the increase of the shear rate by varying the screw rotation speed from 300 to 800 rpm, which induces a high shear stress exerted onthe materials. To sum up, what is expected from an efficient compatibilization‐process association is the reduction of the dispersed elastomer domains characteristic size, their stabilization by creation of an interphase and thus, enhanced mechanical properties. POLYM. ENG. SCI., 55:2328–2338, 2015. © 2015 Society of Plastics Engineers     

Modelling the effect of carbon on deformation behaviour of twinning induced plasticity steels

In this article, a physical model describing the deformation behaviour of Twinning Induced Plasticity (TWIP) steels has been extended to include the effect of carbon content. The experimental validation and the analysis show that carbon mainly controls the maximum number of dislocations piled up at the twin boundary, resulting in the increase of back-stresses (i.e. kinematic hardening) and therefore the work hardening rate. This explanation seems to be in agreement with recent TEM observations.     

Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves

Two samples of refined olive and husk oils have been analysed in order to evaluate the influence of storage time on their quality. The following parameters were determined: peroxide values, absorption coefficients K270 and K232, Rancimat induction time, sterols and fatty acid contents. Six months storage at 50 °C in the dark revealed a loss in oil stability. This finding was reflected by the greater increase in peroxide value and a decrease of Rancimat induction time and sterol content. The enrichment of refined olive and husk oils with olive leaves and its hydrolysate extract resulted in an appreciable resistance to oxidative deterioration due to its phenolic antioxidants content. Oleuropein and hydroxytyrosol were the major compounds in Chemlali olive leaves extract and hydrolysate solution, respectively. The antiradical activity of leaves extract as well as its hydrolysate solution was evaluated and compared to that of the BHT. The antioxidant activity of the enriched refined olive and husk oils with leaves and hydrolysate extracts at 400 ppm showed that the latter had the highest protective effect against oil oxidation. Oils with added hydrolysate extract had the lower peroxide value and the higher stability measured with a Rancimat method. After six months of storage the induction time increased from 23.3 to 83.5 h for refined olive oil and from 16.6 to 49 h for husk oil. Furthermore, during oil storage, there was no significant variation in fatty acid composition. However, the total sterol concentration of the oils treated with hydrolysate extract increased. The results suggested that hydrolysate and leaves extracts are excellent antioxidants and can serve as substitutes for synthetic antioxidants.