Isogeometric analysis of coupled thermo-elastodynamic problems under cyclic thermal shock

The isogeometric analysis (IGA) method was extended for the solution of the coupled thermo-elastodynamic equations. The dimensionless formulation was accepted in discretization of the uncoupled and coupled thermoelasticity equations and the Generalized Newmark method was used in the time integration procedure. First, the performance of the proposed method was verified against a two-dimensional benchmark example subjected to constant thermal shock with available exact analytical solutions. Then a two-dimensional half-space benchmark example under thermal shock was solved. Finally, cyclic thermal shock (CTS) loading was applied on the half-space problem. The results dedicated that IGA can be used as a suitable approach in the analysis of the general thermomechanical problems.     

STUDIES ON THE DEVELOPMENT OF PAN BREAD USING RAW WHEAT GERM

Raw wheat germ, known to be high in vitamin E and other phytochemicals, was used to develop pan bread formulations. The raw wheat germ used had protein, fat and ash contents of 27.88, 9.86 and 4.33%, respectively, compared with 11.35, 1.26 and 0.61% for white flour. Reduction in specific loaf volume, due to the inclusion of wheat germ, was significantly restored by using a combination of 30 ppm potassium bromate and 50 ppm ascorbic acid. At levels of 10 and 20% germ incorporation, the use of 3.0% enzyme‐active soy flour significantly improved the specific loaf volume of the test breads. In comparison with white‐flour control bread, panelists did not find any significant differences in any of the sensory attributes of the test bread samples containing up to 10% wheat germ and 0.5% sodium stearoyl‐2‐lactylate (SSL). The minerals, protein and fat content of wheat‐germ‐enriched breads, was superior to the white‐flour control bread. It can be concluded that phytochemical‐enriched pan bread with superior nutritional and sensory qualities can be produced using white flour, 20% wheat germ, 0.5% SSL, 30 ppm potassium bromate and 50 ppm ascorbic acid.