The mechanical properties of model-compacted tablets

In this study, the compressive strength of tablets made with salt, starch and fat was investigated. The strength was found to increase with compaction pressure, up to a maximum value where further increase in the compaction pressure led to no increase in the strength. The maximum strength corresponded to the point where zero porosity was obtained during the compaction process. However, because of the elastic rebound of the tablets after ejection, the maximum strength corresponded to non-zero final tablet porosities which varied between the materials. For this reason, the use of the density occurring during the compaction process appeared to provide a more reliable comparison between the materials. A simple linear mixing rule did not hold in characterising the strength in the salt:starch:fat systems. However, two regimes were observed depending on the salt volume fraction. At low salt volume fractions, the effect of the salt was negligible. After a certain critical salt volume fraction, increasing the salt led to an increase in the strength. Finite element simulations based on X-ray microtomography images of the tablets suggested that in the first regime, the stresses due to the salt particles were localised but in the second regime, stress-bearing networks were formed between the salt particles.

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Determination of large deformation and fracture behaviour of starch gels from conventional and wire cutting experiments

Large deformation and fracture properties of two types of starch gels were investigated through uniaxial compression, single edge-notched bend (SENB) and wire cutting experiments. Tests were performed at various loading rates and for various starch/powder concentrations (%w/w). It was found that starch gels exhibit rate independent stress–strain behaviour but show rate-dependent fracture behaviour, i.e. stress–strain curves at three loading rates are similar but fracture stress and fracture strain increase with increasing strain rate. This is rather unusual and interesting behaviour. SENB and wire cutting experiments also revealed rate-dependent fracture behaviour and that the true fracture toughness (G _c) values increase with loading/cutting speeds and starch powder concentration. In addition, the G _c values from wire cutting and SENB tests were in reasonable agreement. The wire cutting process was also studied numerically using finite element techniques. A non-linear elastic constitutive relationship based on Ogden was used to model the starch gels and a frictionless condition was assumed at the wire–starch gel contact interface. A fracture criterion based on maximum principal strain was assumed for the prediction of the steady state cutting force.     

Hydrophobic Zeolite‐Filled Polymeric Films with High Ethylene Permselectivity for Fresh Produce Packaging Applications

Gas permselective plastic films have been in a great deal of attention in the area of modified atmosphere packaging of fresh produces. Such films must allow transport of the respiring gases, i.e. oxygen and carbon dioxide, in a controlled manner and, moreover, should efficiently remove ethylene gas. Therefore, the development of highly permeable films with high ethylene permselectivity, i.e. high in both permeability and selectivity, was carried out. The concept of ‘mixed matrix membrane’, by which enhanced gas permselectivity can be obtained by incorporation of zeolite particles into the polymeric film, was applied. Fine particles of hydrophobic zeolites, i.e. zeolite beta and ZSM‐5, and the surface‐modified zeolites were used in this study. The films with uniform distribution of zeolite particles (10% w/w) in 70LDPE/30SEBS (styrene‐b‐(ethylene‐ran‐butylene)‐b‐styrene block copolymer) matrix can be prepared by blow film extrusion. Significantly high ethylene permselectivity, i.e. ethylene permeability of 1.78–2.67 × 10³ cm³ ? mm/m² ? day ? atm and ethylene/O₂ selectivity of 4.67–8.26, was obtained from the films containing octyl‐modified and phenyl‐modified zeolites. Particular enhancement was observed on the films containing phenyl‐modified zeolites. Crystallinity of polyethylene, transition temperatures and decomposition temperature were, however, indifferent among the studied films. Nevertheless, elongation at break and toughness of the films containing surface‐modified zeolites were superior. Particle–polymer interface could thus be improved. Copyright © 2014 John Wiley & Sons, Ltd.     

A mechanistic approach to extract the mechanical properties of individual constituents in plasma-sprayed metal matrix composite coatings

A mechanistic approach to determine the in-situ properties of individual constituents in a plasma sprayed metal matrix composite (MMC) coating was proposed. The approach was based on micro-indentation and inverse analysis techniques. Utilising the indentation data obtained from the micro-indentation experiments, elastic moduli of each constituent were calculated using a well-established method whereas yield strength and hardening exponent were extracted using the inverse procedure based on finite element analysis. Finite element results gave a satisfactory agreement between the numerically simulated and the measured indentation load-depth curves. Further studies using three dimensional finite element analyses of Vickers indentation on the MMC coating based on its actual microstructure also showed that the indentation behaviour of the MMC coatings is strongly dependent on its morphology, volume fraction, size and distribution of the reinforcing phase.     

Effect of Sodium Chloride and Osmotic Dehydration on Viscoelastic Properties and Thermal-Induced Transitions of Duck Egg Yolk

The effects of NaCl and osmotic dehydration on the linear viscoelastic behavior of duck egg yolk were evaluated. An increase in NaCl concentrations from 0% to 3.0% (w/w) resulted in a remarkable change in the linear viscoelastic behavior by inducing a sol–gel transition, specifically. The transition was more pronounced when 1.5% (w/w) NaCl was incorporated. The effect of dehydration on aggregation and network formation was predominant than that of the NaCl addition. Nevertheless, at a lower degree of dehydration, the addition of NaCl could modulate the viscoelastic behavior of duck egg yolk, resulting in a well-developed gel network. Addition of NaCl into duck egg yolk could stabilize the protein molecules as evidenced by an increase in denaturation temperature as well as a delay in gel network formation. As visualized by a scanning electron microscope, the denser network with smaller voids was observed in duck egg yolk gel with increasing NaCl concentration and degree of dehydration.     

Linear and non-linear viscoelastic behaviors of crosslinked tapioca starch/polysaccharide systems

Effects of polysaccharides on both the thickening performance and large deformation behavior of mixtures of various crosslinked tapioca starch and polysaccharide were investigated. It was found that the gelatinized crosslinked tapioca starch at 1-8% w/w in aqueous solutions behaved as swollen granules with the low-shear viscosity described by Krieger & Dougherty equation. To achieve thickening performance, 3.5% w/w starch was cooked with a range of 0.5% w/w polysaccharides, i.e. konjac glucomannan, guar gum, xanthan gum, and their 50:50 mixtures. It was shown that additions of polysaccharides greatly affected the rheological behavior of the suspensions, predominantly in the linear viscoelastic regime. The studied mixtures of starch and polysaccharides exhibited strong synergistic effects as evidenced from the increase in their consistency coefficients and the excess storage moduli calculated from the Palierne equation. Moreover, the mixtures containing xanthan gum showed weak-gel characteristics while the others demonstrated liquid-like behavior. In the non-linear viscoelastic analysis, arrangement of starch granules and specific interfacial interactions evidently affected the deformation behavior of the mixtures of crosslinked tapioca starch and polysaccharide. The mixture of konjac glucomannan and xanthan also largely improved stress susceptibility of the suspension and gave the unique shear stiffening under large amplitude oscillatory shear experiment.     

Compatibilization of high‐impact polystyrene/high‐density polyethylene blends by styrene/ethylene–butylene/styrene block copolymer

Compatibilization of polymer blends of high‐impact polystyrene (HIPS) and high‐density polyethylene (HDPE) blend by styrene/ethylene–butylene/styrene (SEBS) was elucidated. Polymer blends containing many ratios of HIPS and HDPE with various concentrations of SEBS were prepared. The Izod impact strength and elongation at break of the blends increased with increases in SEBS content. They increased markedly when the HDPE content was higher than 50 wt %. Tensile strength of blends increased when the SEBS concentration was not higher than 5 pphr. Whenever the SEBS loading was higher than 5 pphr, the tensile strength decreased and a greater decrease was found in blends in which the HDPE concentration was more than 50 wt %. The log additivity rule model was applied to these blends, which showed that the blends containing the HIPS‐rich phase gave higher compatibility at the higher shear rates. Surprisingly, the blends containing the HDPE‐rich phase yielded greater compatibility at the lower shear rates. Morphology observations of the blends indicated better compatibility of the blends with increasing SEBS concentration. The relaxation time (T₂) values from the pulsed NMR measurements revealed that both polymer blends became more compatible when the SEBS concentration was increased. When integrating all the investigations of compatibility compared with the mechanical properties, it is possible to conclude that SEBS promotes a certain level of compatibilization for several ratios of HIPS/HDPE blends. © 2003 Wiley Periodicals, Inc. J Appl Polym Sci 91: 742–755, 2004     

Argon Plasma Treatment of Tapioca Starch Using a Semi-continuous Downer Reactor

To develop a novel modification process of tapioca starch using low-pressure argon plasma treatment in a large-scale production, a semi-continuous downer reactor was designed to provide a production rate of 0.1–0.5 kg per cycle. Physicochemical and rheological properties of plasma-treated starch were investigated in order to predict the phenomena occurred during the plasma treatment. Native tapioca starch (NTS) was plasma-treated for 1, 3, or 6 cycles, which were referred to as PTS-1, PTS-3, or PTS-6 samples, respectively. Plasma treatment of the NTS resulted in a significant decrease (P?<?0.05) in paste clarity and Rapid Visco Analyzer (RVA) breakdown viscosity, and an increase in gel strength of starch. The PTS-1 had the lowest paste clarity of 39.85 %T at 650 nm and breakdown viscosity of 29.71 Rapid Visco Unit (RVU), and the highest gel strength, e.g., G′?=?5.47ω ^0.32. With increasing the number of treatment cycles, i.e., the PTS-3 and PTS-6, the paste clarity and breakdown viscosity significantly increased (P?<?0.05), while the gel strength decreased. The Fourier transform infrared (FTIR) spectroscopy via relative areas of C–O–C peaks indicated that the PTS-1 had a significant increase (P?<?0.05) in the C–O–C cross-linked bonds compared to the NTS, but the effect of depolymerization could further suppress the cross-linking reaction when the number of treatment cycle was increased. Taking an advantage of a very short residence time (less than 0.3 s) in the plasma downer reactor, the semi-continuous process of starch modification could be developed for a commercial production of non-chemically modified starch with a relatively low degree of cross-linking.     

Physicochemical and rheological characteristics of commercial chili sauces as thickened by modified starch or modified starch/xanthan mixture

Physicochemical and rheological properties of various commercial chili sauces were characterised in this study. It was found that all studied sauces were acidic. Fourier transform infrared spectroscopy and colour staining experiments showed that the studied sauce could be categorised into two groups: one containing only starch and the others having both starch and xanthan within their ingredients. The rheological measurements showed that all sauces had a weak gel-like characteristic with strong shear thinning behaviour. In particular, the sauce with the weakest network contained only starch. Flow experimental data, fitted with the Herschel-Bulkley model, also revealed that the sauce with the lowest total solid content had undetectable yield stress, the lowest consistency coefficient, and the highest flow behaviour index, hence the weakest network structure amongst the studied sauces. The xanthan-starch mixture was shown to be beneficial as they could interact synergistically in acidic condition to enhance the gel-like characteristics and shear thinning behaviour of chili sauces.     

A non-linear viscoelastic material constitutive model for polyurea

A non-linear viscoelastic constitutive model for polyurea by assuming a separable time and strain dependent material behaviour was proposed in this study. The strain dependent function was described by a nine-parameter Mooney–Rivlin model whereas the time function was assumed to follow a Prony series. A method based on the finite time-increment formulation was used to calculate the material parameters using a simple fitting routine. The effectiveness and accuracy of the model was validated using existing compression and tension data from the literature. The proposed model was found to be very efficient in capturing the behaviour of polyurea under both compressive and tensile loadings for a wide range of strain rates.