Flame retardancy,antifungal efficacies,and physical–mechanical properties for wood/polymer composites containing zinc borate

This work aimed to examine flame retardancy, antifungal performance and physical–mechanical properties for silane‐treated wood–polymer composites (WPCs) containing zinc borate (ZnB). ZnB with content from 0.0 to 7.0 wt% was added to WPCs, and silane‐treated wood contents were varied. The polymers used were poly(vinyl chloride) (PVC) and high‐density polyethylene (HDPE). The decay test was performed according to the European standard EN 113. Loweporus sp., a white‐rot fungus, was used for antifungal performance evaluation. Antifungal performance was observed to decrease with wood content. Incorporation of ZnB at 1.0 wt% significantly increased the antifungal performance of WPCs. ZnB content of greater than 1.0 wt% lowered the antifungal properties of WPCs. The results suggested that the wood/PVC composite exhibited better antifungal performance than the wood/HDPE composite. The addition of wood flour to PVC and HDPE decreased flame retardancy, whereas the incorporation of ZnB retained the flame retardancy. ZnB was found to be more appropriate for wood/PVC than wood/HDPE as a result of hydrogen chloride generated from the dehydrochlorination reaction of PVC. The results indicated that the addition of ZnB did not affect the physical‐mechanical properties of neat polymers and the composites. Copyright © 2016 John Wiley & Sons, Ltd.     

The effects of chickpea on the functional properties of white and whole wheat bread

The effects of the addition of chickpea (Cicer arietinum), emulsifier and altered amount of water on the functional properties (bread volume, colour of crust, crumb texture and crumb porosity) of white and whole wheat bread were investigated applying a screening three factorial design. Addition of chickpea increased crumb firmness and slightly decreased bread volume in both bread types. Addition of emulsifier increased bread volume and decreased bread firmness. Altering the amount of water addition had no significant effects on white bread, but decreased crumb firmness and increased bread volume in whole wheat bread. None of the investigated parameter had an effect of whole wheat bread colour, while in white bread chickpea addition increased darkness and yellowness of the bread. Optimum addition for breads of highest quality would be 56.9–58% water, 1.0% emulsifier and 10.0–16.0% chickpea in white bread and 58% water, 1.0% emulsifier and 11.8% chickpea in whole wheat bread.     

Interfacial adhesion and molecular diffusion in melt lamination of wood sawdust/ebonite NR and EPDM

Adhesion mechanisms and peel strengths of wood/ebonite NR‐EPDM laminates were investigated. Three different chemical coupling agents: namely; N‐(β aminoethyl)‐γ‐aminopropyl‐triethoxysilane (AAS), 3‐methacryloxypropyl trimethoxysilane (ACS), and Bis‐(3‐triethoxylpropyl) tetrasulfan (Si69) were introduced into the wood/NR composites to enhance an interaction between wood sawdust (SD) particles and NR molecules, and to improve the adhesion strength between the SD/NR and EPDM layers. The quantitative evidences were given to explain the changes in the adhesion or peel strengths of the SD/NR‐EPDM laminates through scanning electron microscopy with energy dispersive X‐ray analysis (SEM‐EDS). The experimental results indicated that the suitable cure time and cure temperature for SD/NR‐EPDM melt‐laminates were the tc₉₀ of SD/NR composites and 140°C, respectively. The Si69 coupling agent was found to be the most effective coupling agent as compared with AAS and ACS coupling agents. The Si69 of 0.5 wt% was recommended for the optimizations of the tensile modulus of the SD/NR composites and the peel strength of the SD/NR‐EPDM laminates. The diffusion level between the SD/NR and EPDM layers could be quantitatively substantiated by determining the sulfur content transfer from the SD/NR layer to the EPDM layer. The diffusion and entanglement of molecular chains from the SD/NR to the EPDM layer initiated the co‐crosslinking reaction which played an important role on the changes in the interfacial strength in the SD/NR‐EPDM melt‐laminates. POLYM. COMPOS., 2009. © 2008 Society of Plastics Engineers     

SUPERHEATED STEAM IMPINGEMENT DRYING OF TORTILLA CHIPS

ABSTRACT

Low-fat snack products are the driving forces for the drying of tortilla chips before frying. Super-heated steam impingement drying of foods has the advantage of improved energy efficiency and product quality. The temperature profile, drying curves, and the physical properties (shrinkage, crispiness, starch gelatinization and microstructure) of tortilla chips dried at different superheated steam temperatures and heat transfer coefficients were measured. Results indicated that the steam temperature had a greater effect on the drying curve than the heat transfer coefficient within the range of study. The microstructure of the samples after steam drying showed that higher steam temperature resulted in more pores and coarser appearance. The modulus of deformation and the shrinkage of tortilla chips correlated with moisture content. A higher steam temperature caused less shrinkage and a higher modulus of deformation. The pasting properties showed that samples dried under a higher steam temperature and a higher heat transfer coefficient gelatinized less during drying and had a higher ability to absorb water. Comparison of the superheated steam drying and air drying revealed that at elevated temperatures the superheated steam provided higher drying rates. Furthermore, there was a less starch gelatinization associated with air drying compared to superheated steam drying.     

Effect of chemical blowing agent on cell structure and mechanical properties of EPDM foam, and peel strength and thermal conductivity of wood/NR composite–EPDM foam laminates

Melt-laminates of wood/natural rubber (wood/NR) composite and ethylene-propylene diene rubber (EPDM) foam were prepared by compression molding technique. Two different forms of 4,4′oxybis(benzenesulfonylhydrazide) (OBSH) blowing agent were used; pure OBSH (designated as OBSH) and ethylene-propylene bound OBSH (designated as EPR–b-OBSH). The effect of the OBSH concentration on the cell structures and mechanical properties of EPDM foam, and the peel strength and thermal conductivity of wood/NR composite–foamed EPDM laminates was examined. It was found that the EPR–b-OBSH gave EPDM foam with greater number of cell structures, higher porosities and resistances to water penetration on the foam surface. However, the EPDM with EPR–b-OBSH agent had worse elastic recovery as compared to that with OBSH due to deformation of cell structures after prolonged compression loading. The recommended concentrations for EPR–b-OBSH and OBSH blowing agents were 3.0 and 5.0 phr, respectively, for the optimum interfacial adhesion and low thermal conductivity.     

Hybrid Drying of Rubberwood Using Superheated Steam and Hot Air in a Pilot-Scale

A pilot-scale rubberwood dryer was constructed and injected with superheated steam and hot air to study the effect of the hybrid system on the drying rate and mechanical properties of the wood. A total of 300 pieces of rubberwood boards, each with dimensions of 1000 mm long × 76.2 mm wide × 25.4 mm thick, were stacked in 1.0 m × 1.0 m × 1.7 m (1.7 m³) pallet. The stack was impinged with alternating cycles of superheated steam and hot air. The time required for conventional drying was 168 hours, but the drying time for the hybrid system was only 64 hours, resulting in a 62% reduction.

After being dried, the rubberwood boards were mechanically tested for static bending, compression strength, hardness, and shear strengths. From the mechanical tests, the hybrid drying system using superheated steam and hot air had no significant effect on the mean shear strength parallel-to-grain; however; the mean compression strength parallel-to-grain was reduced by 24.2% and the mean MOR by 21.4%. Nonetheless, the mean MOE was increased by 30.4% and the mean of hardness by 16.4%.     

Superheated Steam Vacuum Drying of Rubberwood

The effect of superheated steam vacuum drying (SSVD) on the drying time and mechanical properties of rubberwood was studied. Rubberwood boards with dimensions of 1000 mm × 76.2 mm × 25.4 mm were dried at 86.7–89.3 kPa vacuum pressure (14.6–12.0 kPa absolute) and temperatures of 60, 70, and 80°C. Superheated steam at 110°C was injected intermittently to relieve stress buildup in wood and eliminate cracking. The prong test was used to evaluate the initial acceptability of the dried wood and the mechanical properties of wood were measured. From this study, the total drying time was reduced from 168 h to less than 20 h (MC reduction from 0.80 to 0.06 db). In addition, compared to the reference values shown in the parentheses, the shear parallel-to-grain, the compression parallel-to-grain, the compression perpendicular-to-grain, the modulus of rupture (MOR), the modulus of elasticity (MOE), and the hardness for the optimum drying temperature of 70°C were 28.87 (11.0) MPa, 59.09 (32.0) MPa, 21.09 (5.0) MPa, 101.97 (66.0) MPa, 9838.5 (9240.0) MPa, and 6475 (4350) N, respectively. Thus, the vacuum-dried wood showed a 32% increase in hardness, a 12% increase in compression parallel-to-grain, and an 88% increase in shear parallel-to-grain.     

SUPERHEATED STEAM IMPINGEMENT DRYING OF TORTILLA CHIPS

Low-fat snack products are the driving forces for the drying of tortilla chips before frying. Super-heated steam impingement drying of foods has the advantage of improved energy efficiency and product quality. The temperature profile, drying curves, and the physical properties (shrinkage, crispiness, starch gelatinization and microstructure) of tortilla chips dried at different superheated steam temperatures and heat transfer coefficients were measured. Results indicated that the steam temperature had a greater effect on the drying curve than the heat transfer coefficient within the range of study. The microstructure of the samples after steam drying showed that higher steam temperature resulted in more pores and coarser appearance. The modulus of deformation and the shrinkage of tortilla chips correlated with moisture content. A higher steam temperature caused less shrinkage and a higher modulus of deformation. The pasting properties showed that samples dried under a higher steam temperature and a higher heat transfer coefficient gelatinized less during drying and had a higher ability to absorb water. Comparison of the superheated steam drying and air drying revealed that at elevated temperatures the superheated steam provided higher drying rates. Furthermore, there was a less starch gelatinization associated with air drying compared to superheated steam drying.