Characterising the loading direction sensitivity of 3D woven composites: Effect of z-binder architecture

Three different architectures of 3D carbon fibre woven composites (orthogonal, ORT; layer-to-layer, LTL; angle interlock, AI) were tested in quasi-static uniaxial tension. Mechanical tests (tensile in on-axis of warp and weft directions as well as 45° off-axis) were carried out with the aim to study the loading direction sensitivity of these 3D woven composites. The z-binder architecture (the through-thickness reinforcement) has an effect on void content, directional fibre volume fraction, mechanical properties (on-axis and off-axis), failure mechanisms, energy absorption and fibre rotation angle in off-axis tested specimens. Out of all the examined architectures, 3D orthogonal woven composites (ORT) demonstrated a superior behaviour, especially when they were tested in 45° off-axis direction, indicated by high strain to failure (∼23%) and high translaminar energy absorption (∼40 MJ/m³). The z-binder yarns in ORT architecture suppress the localised damage and allow larger fibre rotation during the fibre “scissoring motion” that enables further strain to be sustained by the in-plane fabric layers during off-axis loading.     

Numerical optimization of strengthening disturbed regions of dapped-end beams using NSM and EBR CFRP

This paper presents a parametric investigation, based on non-linear finite element modeling, to identify the most effective configuration of carbon fiber-reinforced polymers (CFRP) for strengthening reinforced concrete (RC) dapped-end beams. Following a field application and laboratory tests, it focuses on effects of 24 externally bonded (EBR) and near surface mounted reinforcement (NSMR) configurations on yield strain in steel and the capacity and failure mode of dapped-end beams. The investigated parameters were the mechanical properties of the CFRP, the strengthening procedure and the inclination of the fibers with respect to the longitudinal axis. Two failure scenarios were considered: rupture and debonding of the FRP. The results indicate that high-strength NSM FRPs can considerably increase the capacity of dapped-end beams and the yielding strains in reinforcement can be substantially reduced by using high modulus fibers.     

Research on the machinability of A-plane sapphire under diamond wire sawing in different sawing directions

Due to its superior mechanical, optical and chemical properties, sapphire (α-Al₂O₃) is widely used in engineering, optics, medicine, and other scientific research fields. The atomic structure of sapphire gives rise to anisotropy in its mechanical properties, which affects the machinability of sapphire materials on different crystal planes. Different cutting directions will affect the wafer economy and surface quality achieved during wire sawing due to this anisotropy. In this study, the machinability of A-plane sapphire was investigated for diamond wire sawing in three different directions, following the C-plane, R-plane and M-plane. The results show that the direction following the M-plane could be the best direction for diamond wire sawing because this direction results in the minimal sawing forces, the lowest specific energy and the smallest volume of material that will need to be removed during subsequent processing. These characteristics correspond to the direction with the highest fracture strength since the material is removed by brittle machining. The force ratio for sawing in the direction of the R-plane is the smallest because this direction is associated with the minimum hardness and the lowest critical load for the transition from plastic to brittle removal of the workpiece material. The 3D height parameters show no obvious pattern among the three sawing directions. The mechanism of material removal is mainly brittle removal, with some plastic removal, and is obviously affected by the crystal orientation.     

Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures

This study examines the effect of beetroot powder (BRP) incorporation (0%, 5%, 10% and 15%) at different extrusion temperatures (125, 150 and 175 °C) on the physicochemical, antioxidant and sensory properties of corn grit (CG) extrudates. BRP showed higher values of total phenolic content (TPC = 9095 μg GAE g^?1) and free radical inhibition (ABTS = 6.5 μm trolox mg^?1 and DPPH = 7.9 μm trolox mg^?1) than CG (1346 μg GAE g^?1, 1.5 μm trolox mg^?1 and 2.2 μm trolox mg^?1, respectively). Pasting viscosity (peak, breakdown and final) decreased, while pasting temperature of CG increased with the level of BRP incorporation. Analyses of the extrudates showed an increase in redness, bulk density, hardness, TPC, free radical inhibition, total dietary fibre (TDF) and a decrease in water absorption index (WAI), water solubility index (WSI), expansion ratio and oil uptake with the increase in the level of BRP incorporation. On the other hand, higher extrusion temperature increased porosity, WAI, WSI, oil uptake but decreased redness, bulk density, hardness and TPC.     

Experimental investigation of bond stress distribution and bond strength in unconfined UHPFRC lap splices under direct tension

Several studies on tension lap splices have shown the improvement of bond strength using Ultra-high performance Fibre Reinforced Concrete (UHPFRC). The bridging effect of fibres on cracks improves the bond splitting strength substantially in comparison to normal concrete. This paper investigates the influence of fibre content on the strength of tension lap splice of reinforcing bars in UHPFRC without additional transverse reinforcement. Different splice lengths and UHPFRC mixes were tested. Internal strain measurements were used to capture the force transfer mechanism and the evolution of longitudinal strain distribution and associated bond stresses. The bond performance is clearly related to the pre- and post-cracking tensile capacity of UHPFRC. At a distance exceeding 2 d_b from bar extremities, bond stress distribution at failure displayed a quasi-constant value regardless of the lap splice length up 10 d_b. This reveals for short lap splices that the bearing action of all ribs along the splice length contributes equally in resisting the applied force. This experimental program provides experimental results for understanding the local force transfer mechanism in UHPFRC lap splice and contribute for further developments on bond in UHPFRC.     

Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough,and consumer acceptance of fibre‐enriched wheat bread

Pineapple pomace fibre (PF, containing 70.2% total dietary fibre) can be added to increase dietary fibre of wheat bread. This study was performed to evaluate effects of PF added at 0, 5 or 10% (wheat flour‐basis) on physicochemical properties of the composite flour (wheat flour as the control, CPF‐5 and CPF‐10, respectively) and its dough, to evaluate consumer acceptance of CPF breads and to identify factors affecting willingness to purchase of CPF breads. Incorporating PF affected rheological and pasting properties of CPF. Water‐ and oil‐holding capacity of CPF increased (P < 0.05) as PF levels increased. Bread made with CPF‐5 was more acceptable than that with CPF‐10; however, it was not significantly different from the control, having similar specific volume and texture, but having about three times higher total dietary fibre than the control (4.4% vs. 1.5%). Product label and health benefit information potentially affected consumers' willingness to purchase of fibre‐enriched bread.     

The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran

Rye bran was added to frankfurter-type sausages and meatballs with the aim of producing low-fat products with increased dietary fibre content. The addition of untreated rye bran to sausages was detrimental, causing a substantial increase in frying loss (20% compared to 13.2%). The addition of rye bran treated with hydrolytic enzymes reduced the frying loss to 15.2–16.4%. The firmness was also improved by the treatments (12.8–14.2 N compared to 8.8 N). Enzymatic treatment of rye bran did not however improve the water-holding capacity or the texture of sausages compared to the rye bran that had only been soaked in water. The reason could be that enzymes degraded the solubilized fraction of the dietary fibre, leaving small fragments that cannot contribute to the water-holding capacity and the texture of the sausages. The benefits of treating rye bran in water were not seen in meatballs, probably due to the more particulate structure of meatballs, which is not as sensitive to additives.     

In-vitro digestibility,textural and quality characteristics of ditalini pasta fortified with green banana flour and its type -IV modified starch

Resistant starch in unripe banana offers a possibility to alter the glycemic properties in convenience foods, such as pasta. In this study, pasta formulations were tried by replacing 30% semolina with varying proportions of green banana flour (GBF) and banana-modified starch (MS). The effect of substitution on physicochemical and functional properties, including in-vitro starch digestibility, antioxidant property and consumer acceptability, was evaluated. Among the composite flours, MS recorded higher swelling power and water holding capacity. The replacement of semolina with GBF resulted in higher resistant starch, 4–5 times enhanced indigestible fraction, phenols, flavonoids and antioxidant activity in pasta. Pronounced increment was also observed in potassium, calcium and magnesium content in blended pasta. Optimal cooking time was reduced with the addition of GBF, whereas it was enhanced with MS. GBF and MS in the blends, decreased the hydrolysis rate (up to 24%) and glycemic index (up to 17%) of pasta. However, the addition of MS beyond 10% negatively influenced springiness and chewiness. Microstructural studies explained the positive structural changes with the addition of GBF and MS. Sensory attributes disclosed that the addition of 25% GBF and 5% MS is a desirable proportion for pasta with a functional characteristics.     

Applicability of electrical resistance tomography to the analysis of fluid distribution in haemodialysis modules

This work aims to explore the applicability of electrical resistance tomography (ERT) in the analysis of fluid distribution in haemodialysis modules, which is not straightforward due to the complex geometry of the hollow fibre bundles and the small sizes of the modules. On the other hand, ERT is potentially a suitable and convenient technique for investigation in this field due to its cost-effectiveness and capacity to perform measurements in opaque systems. After a preliminary estimation of the fibre bundle local distribution, the assessment of the technique is performed by observing the time evolution of the measured conductivity maps during the module filling and emptying operations with water and air, which are alternatively fed inside or outside the fibre bundle. Reliable conductivity maps are obtained by placing the module vertically or horizontally. Additional experimental data collected by feeding liquid mixtures of different sodium chloride concentrations show that the technique is suitable for detecting concentration variations, due to the mass transfer through the fibres, and flow maldistribution, due to the specific geometry of the module. From the preliminary results collected in this work, the technique appears to be adequate for the collection of data that can support the optimization of the module geometry and computational model validation.     

Structural Orientation and Anisotropy in Biological Materials: Functional Designs and Mechanics

Biological materials exhibit anisotropic characteristics because of the anisometric nature of their constituents and their preferred alignment within interfacial matrices. The regulation of structural orientations is the basis for material designs in nature and may offer inspiration for man‐made materials. Here, how structural orientation and anisotropy are designed into biological materials to achieve diverse functionalities is revisited. The orientation dependencies of differing mechanical properties are introduced based on a 2D composite model with wood and bone as examples; as such, anisotropic architectures and their roles in property optimization in biological systems are elucidated. Biological structural orientations are designed to achieve extrinsic toughening via complicated cracking paths, robust and releasable adhesion from anisotropic contact, programmable dynamic response by controlled expansion, enhanced contact damage resistance from varying orientations, and simultaneous optimization of multiple properties by adaptive structural reorientation. The underlying mechanics and material‐design principles that could be reproduced in man‐made systems are highlighted. Finally, the potential and challenges in developing a better understanding to implement such natural designs of structural orientation and anisotropy are discussed in light of current advances. The translation of these biological design principles can promote the creation of new synthetic materials with unprecedented properties and functionalities.