Structural strength and crystallization of amorphous lactose in food model solids at various water activities

2017 ◽  
Vol 40 ◽  
pp. 27-34 ◽  
Author(s):  
Fanghui Fan ◽  
Yrjö H. Roos
Keyword(s):  
Structural Strength ◽  
Amorphous Lactose ◽  
Food Model

Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model

1991 ◽  
Vol 39 (4) ◽  
pp. 637-641 ◽  
Author(s):  
Yasunobu Shimada ◽  
Yrjo Roos ◽  
Marcus Karel
Keyword(s):  
Methyl Linoleate ◽  
Amorphous Lactose ◽  
Food Model

Improving the structural strength and mechanical properties of plugging material

2019 ◽  
Vol 12 ◽  
pp. 115-117
Author(s):  
A.V. Samsykin ◽  
◽  
I.I. Yarmukhametov ◽  
V.E. Trofimov ◽  
F.A. Agzamov ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Structural Strength

scholarly journals Design and characterization of concrete masonry parts and structural concrete using repurposed plastics as aggregate

2019 ◽  
Vol 28 (1) ◽  
pp. 81-88
Author(s):  
Miguel A. González-Montijo ◽  
Hildélix Soto-Toro ◽  
Cristian Rivera-Pérez ◽  
Silvia Esteves-Klomsingh ◽  
Oscar Marcelo Suárez
Keyword(s):  
Structural Strength ◽  
Construction Materials ◽  
Tensile Tests ◽  
Compression Tests ◽  
Conventional Concrete ◽  
Structural Capacity ◽  
Plastic Type ◽  
Concrete Mix ◽  
Scientists And Engineers

AbstractHistorically known for being one of the major pollutants in the world, the construction industry, always in constant advancement and development, is currently evolving towards more environmentally friendly technologies and methods. Scientists and engineers seek to develop and implement green alternatives to conventional construction materials. One of these alternatives is to introduce an abundant, hard to recycle, material that could serve as a partial aggregate replacement in masonry bricks or even in a more conventional concrete mixture. The present work studied the use of 3 different types of repurposed plastics with different constitutions and particle size distribution. Accordingly, several brick and concrete mix designs were developed to determine the practicality of using these plastics as partial aggregate replacements. After establishing proper working material ratios for each brick and concrete mix, compression tests as well as tensile tests for the concrete mixes helped determine the structural capacity of both applications. Presented results proved that structural strength can indeed be reached in a masonry unit, using up to a 43% in volume of plastic. Furthermore, a workable structural strength for concrete can be achieved at fourteen days of curing, using up to a 50% aggregate replacement. A straightforward cost assessment for brick production was produced as well as various empirical observations and recommendations concerning the feasibility of each repurposed plastic type examined.

Elevation of the Structural Strength of Welded Joints of Sheets Made of Alloys of the Al–Cu–Mg System

2018 ◽  
Vol 54 (3) ◽  
pp. 412-420
Author(s):  
Yu. V. Holovatyuk ◽  
A. H. Poklyats’kyi ◽  
O. P. Ostash ◽  
T. M. Labur
Keyword(s):  
Welded Joints ◽  
Structural Strength ◽  
Alloys Of The Al

Structural strength of spherical glass shells with metallic inserts. 2

1979 ◽  
Vol 11 (3) ◽  
pp. 239-244
Author(s):  
A. L. Kvitka ◽  
I. I. D'yachkov
Keyword(s):  
Structural Strength ◽  
Spherical Glass

scholarly journals Design of an Experimental Viscoelastic Food Model System for Studying Zygosaccharomyces bailii Spoilage in Acidic Sauces

2009 ◽  
Vol 75 (22) ◽  
pp. 7060-7069 ◽  
Author(s):  
L. Mertens ◽  
A. H. Geeraerd ◽  
T. D. T. Dang ◽  
A. Vermeulen ◽  
K. Serneels ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Viscoelastic Behavior ◽  
Model System ◽  
Gelling Agent ◽  
Glycerol Concentration ◽  
Zygosaccharomyces Bailii ◽  
Microtiter Plates ◽  
Absorbance Detection ◽  
Food Structure ◽  
Food Model

ABSTRACT Within the field of predictive microbiology, the number of studies that quantify the effect of food structure on microbial behavior is very limited. This is mainly due to impracticalities related to the use of a nonliquid growth medium. In this study, an experimental food model system for studying yeast spoilage in acid sauces was developed by selecting a suitable thickening/gelling agent. In a first step, a variety of thickening/gelling agents was screened, with respect to the main physicochemical (pH, water activity, and acetic acid and sugar concentrations) and rheological (weak gel viscoelastic behavior and presence of a yield stress) characteristics of acid sauces. Second, the rheological behavior of the selected thickening/gelling agent, Carbopol 980, was extensively studied within the following range of conditions: pH 4.0 to 5.0, acetic acid concentration of 0 to 1.0% (vol/vol), glycerol concentration of 0 to 15% (wt/vol), and Carbopol concentration of 1.0 to 1.5% (wt/vol). Finally, the applicability of the model system was illustrated by performing growth experiments in microtiter plates for Zygosaccharomyces bailii at 0, 0.5, 1.0, and 1.5% (wt/vol) Carbopol, 5% (wt/vol) glycerol, 0% (vol/vol) acetic acid, and pH 5.0. A shift from planktonic growth to growth in colonies was observed when the Carbopol concentration increased from 0.5 to 1.0%. The applicability of the model system was illustrated by estimating μmax at 0.5% Carbopol from absorbance detection times.

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