Milling method affects the physical properties of black bean flour

2021 ◽  
Author(s):  
Supun Fernando ◽  
Frank A. Manthey
Keyword(s):  
Physical Properties ◽  
Black Bean ◽  
Bean Flour ◽  
Milling Method

Synthesis and Dielectric Properties of [(K0.5Na0.5)0.935Li0.065]NbO3 Added with Mn for Piezoelectric Ceramic

2016 ◽  
Vol 675-676 ◽  
pp. 635-638
Author(s):  
Jukkrit Kongphimai ◽  
Hassakorn Wattanasarn ◽  
Tosawat Seetawan
Keyword(s):  
Crystal Structure ◽  
Dielectric Constant ◽  
Dielectric Properties ◽  
Dielectric Loss ◽  
Physical Properties ◽  
Crystallite Size ◽  
Piezoelectric Ceramic ◽  
Theoretical Density ◽  
Milling Method ◽  
Xrd Patterns

[(K0.5Na0.5 )0.935Li0.065]NbO3–Mn ceramics (Mn = 0, 1.50 and 3 mol %) (KNNL–Mn) were synthesized and measured dielectric properties. Which the K2CO3, Na2CO3, Li2CO3, Nb2O5 and MnO2 (0, 1.5, 3 mol%) were mixed by ball milling method and calcined powders at 1,073 K for 4 h and the sintered at 1,343 K for 2 h in air. The crystal structure was analyzed by XRD technique, the crystallite size was identified by Scherrer’s equation and calculated the theoretical density. It was found that, the XRD patterns of the KNNL–Mn ceramics added with Mn contents was indicated the tetragonal structure and. the crystallite size of Mn = 0, 1.50 and 3 mol% about 32 nm, 34 nm and 57 nm, respectively. The physical properties of the KNNL–Mn ceramics was found that the maximum theoretical density of 90.79 % for Mn = 1.50 mol%. The dielectric constant was found to be maximum of 909.77 and dielectric loss of 0.48 for Mn = 3 mol%.

Property Development of Hydroxyapatite Ceramics by Two-Step Sintering

2012 ◽  
Vol 506 ◽  
pp. 190-193 ◽  
Author(s):  
S. Panyata ◽  
Sukum Eitssayeam ◽  
Gobwute Rujijanagul ◽  
Tawee Tunkasiri ◽  
Kamonpan Pengpat
Keyword(s):  
Physical Properties ◽  
Fine Particles ◽  
Second Step ◽  
Bovine Bone ◽  
Sintering Process ◽  
X Ray Diffraction ◽  
Property Development ◽  
Hydroxyapatite Ceramics ◽  
Milling Method ◽  
Sintering Method

In this research, the two-step sintering method was employed to develop the physical properties of Hydroxyapatite (HA) ceramics. HA powder was extracted from bovine bone and vibro-milling method was used to make the fine particles. For the two-step sintering process, the samples were heated up to the first step temperature (T1=1200°C) for 6 min then the temperature was lowered down to second step temperatures (T2=1150°C and 1100°C) for 5, 10 and 15 h. Another set of samples were heated up to the first step temperature (T1=1250°C) for 6 min then the temperature was lowered down to second step temperature (T2=1150°C) for 5, 10 and 15 h. X-ray diffraction (XRD) was carried out for investigating the phase formation in the prepared ceramics. Physical properties of the prepared ceramics were studied such as porosity, density by Archimedess principle. It is found that most of the samples exhibit Ca5(PO4)3(OH) phase with JCPDS number 09-0432. The first step temperature plays the most roles on controlling the density of HA ceramics than T2and dwell times. Microstructures of the HA powder and ceramics were characterized using scanning electron microscope (SEM).The feasibility in using the prepared ceramics for bone replacement applications was discussed.

scholarly journals Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3023
Author(s):  
Siswo Sumardiono ◽  
Budiyono Budiyono ◽  
Heny Kusumayanti ◽  
Nada Silvia ◽  
Virginia Feren Luthfiani ◽  
...  
Keyword(s):  
Physical Properties ◽  
Mung Bean ◽  
Physicochemical Characterization ◽  
Skim Milk ◽  
Hot Extrusion ◽  
Nutrient Content ◽  
Raw Material ◽  
Corn Flour ◽  
Bean Flour ◽  
Extrusion Technology

Extrusion technology allows the preparation of analog rice, an artificial product made of carbohydrate sources other than rice, with characteristics similar to natural rice. In this study, we aimed at determining the effect of composition and temperature on the nutritional content of analog rice obtained using heat extrusion technology. The physical properties and acceptability of the resulting product were also studied. Skim milk, sago, mung bean, and corn flour as well as the binder carboxymethyl cellulose (CMC) were used. The procedure was conducted in four stages: raw-material preparation, formulation, physicochemical evaluation, and sensory property evaluation. The best analog rice formula was established as 50% sago flour, 30% corn flour, 19.2% mung bean flour, 0.4% skim milk, and 0.4% CMC. The panelists’ most preferred rice analog formula was the one with the highest sago starch and skim milk content. The extrusion temperature did not significantly affect the nutrient content. However, it had a considerable impact on the thermal profile and physical properties, such as appearance and granular morphology.

scholarly journals Effect of Cellulose Nanofibers (CNF) as Reinforcement in Polyvinyl Alcohol/CNF Biocomposite

2021 ◽  
Vol 2129 (1) ◽  
pp. 012057
Author(s):  
Rathesh Kumaran Ulaganathan ◽  
Nur Aiman Mohamad Senusi ◽  
An’Amt Mohamed Noor ◽  
Wan Nazwanie Wan Abdullah ◽  
Mohamad Asyraf Mohd Amin ◽  
...  
Keyword(s):  
Thin Film ◽  
Polyvinyl Alcohol ◽  
Physical Properties ◽  
Food Packaging ◽  
Cellulose Nanofibers ◽  
Packaging Material ◽  
Suitable Candidate ◽  
Tyndall Effect ◽  
Mechanical And Physical Properties ◽  
Milling Method

Abstract This research was targeted to use the planetary ball milling method to extract cellulose nanofibers (CNFs) from commercial microcrystalline cellulose and also to utilize the obtained extracted cellulose nanofibers (CNFs) as reinforcement in polyvinyl alcohol (PVA) thin film. The effect of cellulose nanofibers (CNFs) on the mechanical and physical properties of polyvinyl alcohol (PVA) thin films was investigated. As a result of the study, we found that the thin film’s tensile strength is good, and the surface morphology of the CNFs suspension enhances the bonding between the PVA and the reinforcement. Tyndall effect was accurate with the visible light scattering through CNF suspension, and the CNF/PVA thin film exhibited transparent thin film. In contrast, the CNF/PVA composite’s mechanical and physical properties are good due to the excellent dispersion and absence of agglomeration of CNFs. The prepared PVA/CNF biocomposite would be a suitable candidate to be implemented as biodegradable food packaging material.

Evaluation of black bean flour as enrobing material on the quality characteristics of chicken nuggets

2016 ◽  
Vol 51 (3) ◽  
pp. 323
Author(s):  
Parveez Ahmad Para ◽  
Sunil Kumar ◽  
Raheeqa Razvi ◽  
Subha Ganguly
Keyword(s):  
Quality Characteristics ◽  
Chicken Nuggets ◽  
Black Bean ◽  
Bean Flour

scholarly journals Effect of drying temperature on physical properties of fermented dried locust bean flour

2021 ◽  
Vol 9 (1) ◽  
pp. 1-7
Author(s):  
Idowu D. O ◽  
◽  
Olaniran J. A. ◽  
Onifade T. B. ◽  
◽  
...  
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Water Retention ◽  
Final Moisture Content ◽  
Drying Temperature ◽  
Retention Ratio ◽  
Bean Flour ◽  
Swelling Capacity ◽  
Wetting Time ◽  
Locust Bean

Drying plays a major role in food processing as it reduces the activities of micro-organisms and hence preserve food from deterioration. It has been reported that drying imposes new changes to the physical properties of the product which may in turn affect its handling, packaging and usability. The present research work, therefore aimed to evaluate the effect different drying temperature on physical properties of fermented dried locust bean flour. The local fermented locust bean was dried at different temperature of 50, 60, 70, 80 and 90°C at airflow rate of 1.8 kg/min. then milled and Investigated on final moisture content, bulk density, water retention ratio, flour wetting time, and swelling capacity of the fermented dried locust bean flour. The effect of drying temperature was found to be significant (p ≤ 0.05) on all the physical properties investigated except bulky density (0.638 g/ml). As the drying temperature increased from 50 to 90°C, final moisture content decreased significantly from 5.62 to 3.52%. Whereas, water retention ratio, wetting time, swelling capacity, porosity ratio and water retention ratio increase from 1.96 to 2.5 m/g, 153 to 299 s, 2.26 to 2.44, 0.81 to 0.91 and 1.96 to 2.5 m/g respectively. These findings could prove useful in the modeling of locust bean drying and to flour millers and pelletizer who may want to use locust bean flour as a sole or composite flour for different production and application. Keywords: Fermented locust bean flour, physical properties, modeling, pelletizer, miller, drying temperature, final moisture content.

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