Interrelationship between image,dough and Barbari bread characteristics; use of image analysis to predict rheology,quality and shelf life

Cellular materials are often anisotropic, i.e. their properties depend on the direction in which they are measured. The aim of this work was to examine the effect of liquid improver components on image features (colour difference, average size, area fraction, cell wall thickness, fractal dimension, solidity, and circularity) of Barbari flat bread in both cross and longitudinal sections. Glycerol, sodium stearoyl‐2‐lactylate and enzyme active soy flour were evaluated as improver constituents. Image characteristics were furthermore correlated with dough rheology, quality, and shelf life in both sections of bread. Results from statistical analysis suggest that the parameters describing anisotropy or the favourite orientation of cell structure are crucial in understanding more than 50% of differences observed in crumb architecture. The coefficients of determination of all the response variables were higher than 0.81. Among image features, colour difference and average size gave the most correlations from ?0.857 to 0.896 and ?0.784 to 0.698 with other properties, respectively.     

Effect of iron on Ni–Mo–Fe composite as a low-cost bifunctional electrocatalyst for overall water splitting

By increasing demand for hydrogen and oxygen gas for energy and industrial applications, designing a cheap, high-efficiency, and bifunctional electrocatalyst for hydrogen evolution reaction (HER) and oxygen evolution reaction (OER) seems necessary. For this purpose Ni–Mo–Fe as a bifunctional electrocatalyst was synthesized by one-step electrodeposition. From this electrocatalyst with optimal composition and current density, a small overpotential of 65, 161 mV for delivering 10, 100 mA/cm² on HER in alkaline media was achieved. As-fabricated electrode exhibited 344,408 mV for delivering 10, 100 mA/cm² in OER. Furthermore, this electrocatalyst shows high stability and negligible degradation in overpotential for HER and OER under long term stability tests in alkaline media. The notable function of As-fabricated Ni–Mo–Fe is due to the synergism effect between Ni, Mo, and Fe element and binder-free structure. Owing to the high-performance and high-stability of Ni–Mo–Fe electrocatalyst under Hydrogen and Oxygen evolution reactions is a candidate for industrial uses in the alkaline electrolyzer.     

Electrochemical Impedance of Neutral Base Oils

Solvent neutral 100 (SN-100), SN-150, SN-500, and SN-650 base oils have been investigated by electrochemical impedance spectroscopy (EIS). The investigation has been followed in the frequency range of 100 kHz to 1 mHz. The results indicate that in all cases upon decrease of frequency, the impedance (Z) will be raised up. Also obtained data designates that at each applied frequency, Z values vary in the order: SN-100 < SN-150 < SN-500 < SN-650. In all cases, plots of phase angle versus log of frequency are nearly peak shaped. Based on the composition of base oils, the possible reasons for the different observations has been discussed. The equivalent circuit consists of a parallel constant phase element and polarized resistance (R_ct), in series with solution resistance (R_s). Linear correlation has been observed between R_ct and viscosity at 40 or 100°C, as well as log R_ct and viscosity index or specific gravity.     

Study of performance and stability of hole transport layer-free perovskite solar cells with modified electron transport layer

Journal of Materials Science: Materials in Electronics - The electron transport layer (ETL) performs a functional role in the structure of perovskite solar cells (PSCs). Here in this study, various...     

Application of Glazing for Bread Quality Improvement

Glazing is a surface coating method for enhancement of the quality factors of bakery products. This study was intended to investigate the effect of different bakery glazing groups such as natural, polyols, sugars, and hydrocolloids on Barbari flat bread. Some quality attributes of bread such as moisture content, water activity, specific volume and width/height ratio (0 day) and hardness, crumb, and crust moisture (0–12 days) were evaluated. Results showed that vegetable oil treated samples had the lowest water activity and moisture content. Also, xanthan treatment provided the greatest effect on the specific volume of fresh bread, which enhanced it from 3.94 to 5 cm³/g. Vegetable oil, glycerol, dextrose, liquid glucose, and guar treatments had more significant effect on width/height ratio in comparison to nontreated (unglazed) bread. Evaluation of crumb hardness and moisture during 12 days storage implicated water, egg yolk, starch, and propylene glycol treatments were able to diminish the bread staling and these treated samples had the lowest crumb hardness. Crumb moisture of Barbari bread was affected mostly by water and starch treatments at day 12. Finally, our finding approved that using of glazing as a novel method is an effective technique for improvement of overall quality of flat bread and its application is suggested for large-scale production of other bakery products.