Rheological properties of black gram (Phaseolus mungo) batter: characterisation of flour from native and modified rice and their effect on batter viscosity

Rheological properties of black gram batter as a function of soaking time, and effect of flour from native and thermally modified rice on black gram batter have been studied. Greater increase in hydration capacity of black gram dhal was observed during 5–15 min of soaking, a gradual increase up to 90 min and a marginal increase beyond this period. Apparent viscosity of batter showed 100% increase up to 90 min and less than 20% increase beyond 120 min, and shear‐thinning nature of batter indicated that they were pseudo‐plastic in nature. Yield stress and consistency index showed greater changes after 90 min, while flow behaviour index did not show significant change beyond 90 min of soaking. Compared with the addition of native rice flour, incorporation of flaked rice flour and expanded rice flour into black gram batter significantly increased the cold paste viscosity of the batter, probably because of their greater water‐holding capacity, compared with that from native rice. Differences in physicochemical characteristics and pasting behaviour of these flour slurries, as studied by Rapid Visco Analyser, corroborated these results by the typical profile of pregelatinised products for flaked rice and expanded rice in comparison to native rice.     

Post-buckling behaviour of thermoplastic matrix composite laminates subjected to pure shear

The present study focuses on the determination of the buckling load and post-buckling behaviour of simply supported laminated composite rectangular panels loaded in shear. The nonlinear structural response is studied with a non-linear finite element approach. In order to determine the accuracy of the procedure, several tests have been performed comparing the finite element solutions for isotropic and laminated composite rectangular panels with existing ones, adopting different sequences of lamination and different length to width ratios. The analysis then considers the behaviour of laminates produced with innovative thermoplastic matrix composites developed in the frame of a national research program.     

Oil palm wood flour filled natural rubber composites: fatigue and hysteresis behaviour

The fatigue and hysteresis behaviour of oil palm wood flour (OPWF) filled natural rubber composites was studied. The stress at any strain decreased with increasing OPWF loading in the composites. As the filler loading increased, the poor wetting of the OPWF by the rubber matrix gave rise to poor interfacial adhesion between the filler and rubber matrix. Results also indicate that the composite with the highest loading of OPWF was the most sensitive towards changes in strain energy, and hence exhibited the highest hysteresis. Thermal ageing not only reduced the fatigue life, but also increased the hysteresis of the composites. © 2000 Society of Chemical Industry     

几种乙烯丙烯共聚物粘度指数改进剂的性能考察和比较

考察了几种乙烯丙烯共聚物粘度指数改进剂的高低温流变性能、抗剪切性能及高撮清净性能。并对各粘度指数改进剂进行了比较。     

Academic engagement: Differences between intention to adopt Social Networking Sites and other online technologies

This article studies firstly academic willingness to use online technologies in order to engage with their peers and secondly, whether there are any differences between academics using Social Networking Sites (SNS) and other online technologies. We synthesised the Decomposed Theory of Planned Behaviour and the Uses and Gratifications Theory, proposing a conceptual model that is evaluated twice using Structural Equation Modelling. Differences were observed between the model of SNS and the model of online technologies. Academics consider SNS more suitable for networking and presenting a professional image and the rest of online technologies for making new acquaintances in their research area and seeking academic information. Our findings have important implications as we were able to demonstrate the ecological validity of the joint model in two different cases and provide information about how academics approach online engagement. The need for providing training in utilising online technologies is evident, especially in the case of SNS, as self-efficacy is the main factor that affects perceived behavioural control, which in turn affects behavioural intention. In addition, the non-significant effect that social norms have on intention in the case of SNS indicates that universities may have to use different promotional techniques internally.     

Ecoepidemics with infected prey in herd defence: the harmless and toxic cases

We consider a predator–prey population model with prey gathering together for defence purposes. A transmissible unrecoverable disease affects the prey. We characterize the system behaviour, establishing that ultimately either only the susceptible prey survive, or the disease becomes endemic, but the predators are wiped out. Another alternative is that the disease is eradicated, with sound prey and predators thriving at an equilibrium or through persistent population oscillations. Finally, the populations can thrive together, with the endemic disease. The only impossible alternative in these circumstances is predators thriving just with infected prey. But this follows from the model assumptions, in that infected prey are too weak to sustain themselves. A mathematical peculiarity of the model is the singularity-free reformulation, which leads to three entirely new dependent variables to describe the system. The model is then extended to encompass the situation in which ingestion of diseased prey is fatal for the predators and to the cases where the predators find the infected prey less palatable.     

Consumer reactions to the use of EU quality labels on food products: A review of the literature

The EU promotes three types of food quality labels, PDO, PGI and TSG in order to protect producers of food with special qualities and to aid consumers in their decision-making. This papers reviews published research on how these labels affect consumers. 35 studies were identified and are reviewed based on a hierarchy of effects framework. While results are conflicting, some overall themes emerge, suggesting that the role of these quality labels in consumer decision-making at present is still relatively low. Suggestions for research are made that would provide a better basis for evidence-based policy formulation with regard to food quality labels.     

Modifying behaviour to reduce over-speeding in work-related drivers: An objective approach

The goal of this study was to utilise an objective measurement tool, via an on-board Diagnostic tool (OBDII), to explore the effectiveness of a behaviour modification intervention designed to reduce over-speed violations in a group of work-related drivers. It was predicted that over-speed violations would be decreased following participation in a behaviour modification intervention where drivers received weekly feedback on their speeding performance and goal setting exercises. The final analysis included the on-road behaviour of 16 drivers, all of whom completed each stage of the intervention programme. As predicted, over-speed violations significantly decreased from pre-test to post-test, after controlling for kilometres driven. These findings offer practical guidance for industry in developing interventions designed to improve work-related driving behaviour.     

Impact behaviour of basalt fibre reinforced furan composites cured under microwave and thermal conditions

Basalt fibre reinforced furan composites were successfully manufactured by microwave technology. The samples were tested under instrumented falling weight impact loading and compared with conventionally cured ones. The microwave cured composites present higher values for ILLS (13.1%), delamination threshold force (5.2%), maximum load (17.8%) and penetration threshold (14.5%). The better impact performance of microwave curing composites is suggested to be due to its lower residual stresses and more homogeneous crosslinking induced by mass volumetric heating.