Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of...Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of using wheat flour in baked foods is threatened by its high cost,especially in countries that depend on imported wheat for their bakery industry.Research has shown that hydrocolloids serve as gluten replacements in baked foods,in response to these challenges.Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins,which serve as functional ingredients in the food industry that modify the foods’rheological and textural properties.They function as stabilizers,viscosity modifiers,gelling agents,water binders,fibres,and inhibitors of ice crystal in foods.Further,food hydrocolloids have also been reported to possess health-promoting properties,such as lowering of postprandial blood glucose and plasma cholesterol concentrations,colon cancer prevention,and modulation of intestinal transit and satiety.They are obtained from plants,animals or microorganisms,and can be used in their natural or modified forms.The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods,emphasizing their physicochemical,nutraceutical,and sensorial importance.The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products’quality were discussed.Also,some practical approaches to improve the quality of gluten-free baked products,in response to an increasing consumers’demand and the rising cost of refined wheat flour were highlighted.展开更多
This paper presents behaviour of Reinforced Baked Clay (RBC) beams under drop weight impact loading. The beams were made of two different grades of baked clay with cube crushing strength of 20 MPa and 30 MPa, respecti...This paper presents behaviour of Reinforced Baked Clay (RBC) beams under drop weight impact loading. The beams were made of two different grades of baked clay with cube crushing strength of 20 MPa and 30 MPa, respectively. The RBC beams were subjected to repeated drop weight loading by a hammer of weight equal to that of the specimen being tested. The results showed that the impact resistance of the RBC beams was governed by the compressive strength of the baked clay. Failure of grade 20 beams occurred due to irregular cracks and the beams of grade 30 failed by opening of a single crack at mid span. It was observed that the beams of grade 30 had sustained about 1.5 times more number of impacts until steel in tension zone yielded and failed completely after necking.展开更多
For low cost houses in Pakistan, Reinforced Baked Clay (RBC) is considered to be a potential construction material as a substitute of Reinforced Cement Concrete (RCC). Deflection and cracks are important parameters fo...For low cost houses in Pakistan, Reinforced Baked Clay (RBC) is considered to be a potential construction material as a substitute of Reinforced Cement Concrete (RCC). Deflection and cracks are important parameters for design of beams in a building. However, for RBC beams it is still unknown that how the deflection and crack width could be controlled by increasing ratio of reinforcement. This study investigates the effect of ratio of reinforcement on deflection and cracking behaviour of baked clay beams. The results show that by increasing area of reinforcement by 50% in baked clay beams: 1) deflection was decreased to 2.5 times, and 2) crack width was reduced to three times.展开更多
Coal is used as a traditional fuel for firing of clay bricks in kilns. The cost of coal is high and is increasing continuously. This paper describes the effect of alternate fuels on compressive strength, water absorpt...Coal is used as a traditional fuel for firing of clay bricks in kilns. The cost of coal is high and is increasing continuously. This paper describes the effect of alternate fuels on compressive strength, water absorption and density of fired clay bricks. The alternate fuels used in this study were 1) rapeseed husk (Type I), 2) combination of sugarcane-bagasse, rice husk and used clothes (Type II) and 3) coal (Type III). The results show that compressive strength of bricks fired using Type I and Type II fuels was decreased to 11% and 7%, respectively, compared to those fired with coal. However, the values of water absorption and density of bricks fired with Type I and Type II fuels were almost same as exhibited by those baked with coal. This study shows that a saving of 25%, and 18% could be achieved when the bricks were fired using Type I and Type II fuels, respectively, compared to those fired with coal.展开更多
Due to high cost of aggregates, cement and steel in plain regions of Pakistan, low income people are unable to get their houses constructed using Reinforced Cement Concrete (RCC). In this study, potential of baked cla...Due to high cost of aggregates, cement and steel in plain regions of Pakistan, low income people are unable to get their houses constructed using Reinforced Cement Concrete (RCC). In this study, potential of baked clay as an economical material of building construction is investigated in order to replace normal concrete. For this purpose, compressive strength and tensile strength of baked clay fired at 1000℃ were determined. The results show that the compressive strength and tensile strength of baked clay are about 65%, and 80% more than those of corresponding values of normal concrete, respectively. This implies that by utilizing reinforced baked clay instead of RCC, saving of cement aggregates and reinforcing steel could be achieved.展开更多
Construction of Reinforced Cement Concrete (RCC) houses is unaffordable for low income people living in plains of Pakistan because of high cost of cement and aggregates. In such regions, use of Reinforced Baked Clay (...Construction of Reinforced Cement Concrete (RCC) houses is unaffordable for low income people living in plains of Pakistan because of high cost of cement and aggregates. In such regions, use of Reinforced Baked Clay (RBC) is considered to be a cheaper alternative for RCC. This paper presents structural behaviour of RBC beams. The results of RBC beams were compared with a control RCC beam of same size and reinforcement. Both types of the beams showed similar load deflection behaviour in pre-yield stage. Whereas, in post yield stage, the RBC beams showed comparatively more deflection as compared to the RCC beam. The ultimate load carrying capacity of the RBC beams was almost similar to that of the RCC beam. This study suggests that the RBC beams can be used economically instead of RCC beams without losing strength and safety of a building.展开更多
Attempts are being made to utilize Reinforced Baked Clay (RBC) as a substitute of Reinforced Cement Concrete (RCC) for construction of low cost houses in plains of Pakistan. Since baked clay is considered to be more b...Attempts are being made to utilize Reinforced Baked Clay (RBC) as a substitute of Reinforced Cement Concrete (RCC) for construction of low cost houses in plains of Pakistan. Since baked clay is considered to be more brittle as compared to concrete. Therefore, it is necessary to investigate how deflection and crack width of RBC beams subjected to impact loading are governed by amount of reinforcement. This paper presents the behaviour of RBC beams under drop weight impact loading. The beams were reinforced with two steel bars, one in compression zone and the other in tension zone. In group A beams, the diameter of steel bars was 12.7 mm, while the beams of group B were reinforced with steel bars of 15.8 mm diameter. The RBC beams were subjected to repeated impacts of a hammer of mass 21 kg falling from a height of 1000 mm. The results show that 1) three times reduction in deflection, and 2) 2.5 times decrease in crack width, were achieved in RBC beams by increasing the area of steel to 50%. In addition to this, all the RBC beams failed within nine blows of the hammer, irrespective of area of reinforcement.展开更多
Reinforced Baked Clay (RBC) seems to be potential alternative of Reinforced Cement Concrete (RCC) for construction of low cost houses. In order to utilize RBC as a construction material for buildings, it is necessary ...Reinforced Baked Clay (RBC) seems to be potential alternative of Reinforced Cement Concrete (RCC) for construction of low cost houses. In order to utilize RBC as a construction material for buildings, it is necessary to understand compression behaviour of baked clay. In this paper, relation between cube crushing strength and cylinder strength of baked clay is presented. For this purpose, clay beams were cast in a mould and compacted at a pressure of 6 MPa. The clay beams were dried and fired in a kiln at a temperature of 900?C. Cubes of 150 mm size were sawed from a baked clay beam. Cylinders of 150 mm diameter and 300 mm height were cut, from another baked clay beam, using core cutter machine. Both the cubes and cylinders were tested for compressive strength in Universal Testing Machine. The results showed that the cube crushing strength of baked clay was 25 MPa and the ratio of the compressive strength of the cylinders and the cubes was found to be 0.6. Suggestions for improvement of compressive strength of baked clay cylinders are also discussed.展开更多
Some disadvantages associated with conventional brick masonry are: high cost of construction, lower compressive strength and less durability. In order to resolve these problems, a new technique of constructing walls u...Some disadvantages associated with conventional brick masonry are: high cost of construction, lower compressive strength and less durability. In order to resolve these problems, a new technique of constructing walls using large size baked clay blocks is introduced. For this purpose, clay blocks of size 150 mm × 300 mm × 1980 mm were cast at a pressure of 6 MPa, and fired at a temperature of 700℃. In this paper, compressive strength and tensile strength of baked clay were investigated in order to find its suitability as a walling material for low cost houses. Cubes of 150 mm sides were tested in compression and the beams were tested in flexure. The results showed that compressive strength of baked clay cubes was found to be 10 MPa and tensile strength, in terms of modulus of rupture, was found to be 2.3 MPa. Since the baked clay blocks are larger in size than traditional bricks, it is inferred that the blocks could be used as a cheaper and stronger walling material.展开更多
[Objectives]To optimize the processing technology of baked Rheum tanguticum carbon.[Methods]Firstly,the baking temperature and baking time were investigated by single factor,and the content of 5-hydroxymethylfurfural(...[Objectives]To optimize the processing technology of baked Rheum tanguticum carbon.[Methods]Firstly,the baking temperature and baking time were investigated by single factor,and the content of 5-hydroxymethylfurfural(5-HMF)was determined by HPLC.The main influencing factors of baking effect were baking temperature,baking time and tablet specifications.The L 9(34)orthogonal design experiment was carried out to optimize the processing technique of R.tanguticum carbon.[Results]The optimum processing technique was as follows:small-sized tablets,controlled oven baking temperature at(210±2)℃,and baking time of 20 min.[Conclusions]The optimum processing technique of R.tanguticum carbon is reasonable and feasible.Thus,this experiment can provide a certain reference for processing method and quality control of R.tanguticum carbon.展开更多
Part baking of bread and frozen storage as the new methods have attracted a lot of attention due to an increase in shelf life and the availability of fresh bread at any time.Replacing traditional additives with natura...Part baking of bread and frozen storage as the new methods have attracted a lot of attention due to an increase in shelf life and the availability of fresh bread at any time.Replacing traditional additives with natural gums such as plant gum for producing bread with long shelf life is considered as a major technological challenge in bakery industry.The present study aimed to evaluate the effects of 0,0.3%,and 0.5%concentrations of plant gums including Basil and Balangu,compared to guar gum at 0.4%on the physicochemical properties such as specific volume,extensibility,hardness,and color parameter,as well as sensory properties of part baked frozen bread.The results indicated adding gums to bread decreased in hardness and increased in specific volume,extensibility,color parameter and sensory properties.Based on the comparison between plant gums and guar,Basil and Balangu could improve volume,porosity,and sensory score more than guar against the guar which was more effective on moisture content and firmness of Barbari bread.The best results were obtained in the interaction between Basil and Balangu gums on 0.5%concentration.展开更多
Powder coating is an important process in the food industry,especially for snack foods such as potato chips,to create variety in food products.Electrostatic coating has been adopted in order to provide better transfer...Powder coating is an important process in the food industry,especially for snack foods such as potato chips,to create variety in food products.Electrostatic coating has been adopted in order to provide better transfer efficiency and lower the dust produced during coating.Studying the effect of electrode voltage on coating efficiency and evenness of baked potato chips using the developed electrostatic powder coating system was the main purpose of this research.Different types of NaCl(refined and table salts)were coated on baked potato chips at 0,30,40,50,60,and 70 kV.After coating with either refined or table salt,transfer efficiency,adhesion after coating,coating evenness and texture of samples were determined.Higher transfer efficiency,adhesion and coating evenness were observed when electrostatic coating was conducted at 30-50 kV.Most samples with higher transfer efficiency,adhesion and evenness were obtained after electrostatic coating.However,it did not significantly affect hardness of baked potato chips.展开更多
We report the world-leading performance of a 1.3 GHz cryomodule equipped with eight 9-cell superconducting radio-frequency cavities that underwent a medium-temperature furnace baking process.During continuous wave hor...We report the world-leading performance of a 1.3 GHz cryomodule equipped with eight 9-cell superconducting radio-frequency cavities that underwent a medium-temperature furnace baking process.During continuous wave horizontal testing,these cavities achieved unprecedented average intrinsic quality factors of 4.0×10^(10)at 20 MV/m and 3.2×10^(10)at 29 MV/m,with no instances of field emission.The cryomodule demonstrates near-complete preservation of ultra-high quality factors and ultra-high accelerating gradients from vertical to horizontal testing,marking a significant milestone in continuous-wave superconducting radio-frequency accelerator technology.This letter presents the cryomodule development experience,includ-ing cavity preparation,cryomodule assembly,degaussing,fast cooldown,and performance testing.展开更多
This study investigated the effects of superheated steam(SS)treatment at different temperatures(120℃,150℃,180℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatmen...This study investigated the effects of superheated steam(SS)treatment at different temperatures(120℃,150℃,180℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatment at 120℃ significantly enhanced the moisture content of broken rice flour(P<0.05).In contrast,treatments at 150℃ and 180℃ caused decrease of moisture content,amylose leaching,and reduction of damaged starch content.After SS treatment,the pasting properties of broken rice flour increased,along with the rising of storage modulus and loss modulus.The proportion of short chains(DP 6-12)in amylopectin increased from 29.42%to 34.80%(P<0.05),which could delay starch retrogradation.Compared with untreated ones,the SS-150 broken rice cakes showed a significantly higher specific volume(2.96 mL/g,P<0.05),more uniform cell structure,and lower hardness(1.66 N)and chewiness(10.22 mJ).After 7 days of storage,cakes from SS-treated rice flour(150℃ and 180℃)had significantly reduced hardness and chewiness.The study demonstrated that SS treatment could improve the properties of broken rice flour and enhance the quality of broken rice cakes,especially at 150℃ and 180℃.This study presents a method for improving the quality of broken rice flour and rice cakes using superheated steam treatment,addressing challenges related to poor flour characteristics and suboptimal cake quality.The findings offer technical and theoretical support for enhancing rice cake production,contributing to the comprehensive utilization of rice resources.展开更多
In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the in...In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the influences of baking process parameters, such as baking time, surface heating temperature and bottom heating temperature, on the quality of the cookie were studied to optimize the baking process parameters. The results showed that the baking process parameters had obvious effects on the texture, color, deformation, moisture content, and temperature of the cookie. All of the roasting surface heating temperature, bottom heating temperature and baking time had positive influences on the hardness, crunchiness, crispiness, and the total color difference(ΔE) of the cookie. When the heating temperatures of the surfac and bottom increased, the diameter and thickness deformation rate of the cookie increased. However,with the extension of baking time, the diameter and thickness deformation rate of the cookie first increased and then decreased. With the surface heating temperature of 180 ℃, the bottom heating temperature of 150 ℃, and baking time of 15 min, the cookie was crisp and moderate with moderate deformation and uniform color. There was no burnt phenomenon with the desired quality. Research results provided a theoretical basis for cookie manufactory based on food 3D printing technology.展开更多
The study investigates the effects of pre-strain on the bake hardenability and precipitation behavior of Al-Mg-Si automotive body sheets. The scanning electron microscopy, transmission electron microscopy, tensile tes...The study investigates the effects of pre-strain on the bake hardenability and precipitation behavior of Al-Mg-Si automotive body sheets. The scanning electron microscopy, transmission electron microscopy, tensile test, Vickers hardness test, and differential scanning calorimetry were conducted for the purpose. It was found that the pre-strain treatment partially inhibits the natural aging hardening effect but cannot completely eliminate it. The pre-straining significantly enhances the bake hardening effect, with the 5% pre-strain sample showing the highest increase in yield strength and hardness. The formation of fine β" precipitates and dislocation structures contribute to the observed strengthening. Additionally, the study highlights the importance of optimizing pre-strain levels to achieve the best balance between strength and ductility in bake-hardened aluminum alloys.展开更多
This paper investigated an experimental method for bake hardening properties, a technique for deriving the true stress-strain curves after reaching the maximum load, and a constitutive equation considering both work h...This paper investigated an experimental method for bake hardening properties, a technique for deriving the true stress-strain curves after reaching the maximum load, and a constitutive equation considering both work hardening and bake hardening in order to apply the work hardening occurring in the forming process of parts and the bake hardening induced in the baking process to an automotive crash simulation. A general bake hardening test is that a pre-tensioned specimen is baked and then the same specimen is tensioned again without any further treatment. For a bake hardening test of automotive steel with a tensile strength of 1.2 GPa or more, fractures often occur in curvature section outside, an extensometer due to the difference in the material strength caused by non-uniform bake hardening. This causes a problem in that the bake hardening properties cannot be obtained. In this paper, to prevent curvature fracture, tensile specimens were re-machined in the uniformly deformed region of large specimens subjected to pre-strain, and the re-machined specimens with uniform strength in all regions were re-tensioned. In the bake hardening test of ultra-high strength steels with a tensile strength of 1 GPa or more, shear band fractures occur when the pre-strain is large. This makes it impossible to obtain a true stress-strain curve because there is no uniformly deformed region under a tensile test. To overcome this problem, a new method to calculate the true stress-strain curve by comparing experimental results and the load calculated by the local strain obtained from digital images was developed. This method can be applied not only where shear band deformation occurs, but also in necking deformation, and true stress-strain curves for strains up to 2 - 3 times the uniform elongation can be obtained. A new constitutive equation was developed since an appropriate hardening model is required to simultaneously apply the work hardening and the bake hardening to the simulation. For the newly developed model, the user material subroutine of LS-Dyna was configured, and the simulation was performed on the single hat specimens with pre-strain. When both work hardening and bake hardening were considered, there was a significant increase in absorbed energy compared to when only work hardening was considered. This means that both work hardening and bake hardening should be considered in the car crash simulations to enhance the accuracy of the simulation.展开更多
The influences of high temperature pre-straining (HT-PS) on the natural aging and bake hardening of Al?Mg?Si alloys were investigated by Vickers microhardness measurements, differential scanning calorimetry (DSC) anal...The influences of high temperature pre-straining (HT-PS) on the natural aging and bake hardening of Al?Mg?Si alloys were investigated by Vickers microhardness measurements, differential scanning calorimetry (DSC) analysis and transmission electron microscopy (TEM) characterization. The results show that pre-straining at 170 °C immediately after quenching can effectively resolve the rather high T4 temper hardness caused by the conventional room temperature (RT) pre-straining treatment, and give a better bake hardening response (BHR) after paint-bake cycle. HT-PS 7% at 170 °C for 10 min is chosen as the optimum process as it provides lower T4 temper hardness and better BHR. The simultaneous introduction of dislocations and Cluster (2) can significantly suppress the natural aging and promote the precipitation of β″ phase, and reduce the effects of deformation hardening by dynamic recovery.展开更多
文摘Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of using wheat flour in baked foods is threatened by its high cost,especially in countries that depend on imported wheat for their bakery industry.Research has shown that hydrocolloids serve as gluten replacements in baked foods,in response to these challenges.Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins,which serve as functional ingredients in the food industry that modify the foods’rheological and textural properties.They function as stabilizers,viscosity modifiers,gelling agents,water binders,fibres,and inhibitors of ice crystal in foods.Further,food hydrocolloids have also been reported to possess health-promoting properties,such as lowering of postprandial blood glucose and plasma cholesterol concentrations,colon cancer prevention,and modulation of intestinal transit and satiety.They are obtained from plants,animals or microorganisms,and can be used in their natural or modified forms.The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods,emphasizing their physicochemical,nutraceutical,and sensorial importance.The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products’quality were discussed.Also,some practical approaches to improve the quality of gluten-free baked products,in response to an increasing consumers’demand and the rising cost of refined wheat flour were highlighted.
文摘This paper presents behaviour of Reinforced Baked Clay (RBC) beams under drop weight impact loading. The beams were made of two different grades of baked clay with cube crushing strength of 20 MPa and 30 MPa, respectively. The RBC beams were subjected to repeated drop weight loading by a hammer of weight equal to that of the specimen being tested. The results showed that the impact resistance of the RBC beams was governed by the compressive strength of the baked clay. Failure of grade 20 beams occurred due to irregular cracks and the beams of grade 30 failed by opening of a single crack at mid span. It was observed that the beams of grade 30 had sustained about 1.5 times more number of impacts until steel in tension zone yielded and failed completely after necking.
文摘For low cost houses in Pakistan, Reinforced Baked Clay (RBC) is considered to be a potential construction material as a substitute of Reinforced Cement Concrete (RCC). Deflection and cracks are important parameters for design of beams in a building. However, for RBC beams it is still unknown that how the deflection and crack width could be controlled by increasing ratio of reinforcement. This study investigates the effect of ratio of reinforcement on deflection and cracking behaviour of baked clay beams. The results show that by increasing area of reinforcement by 50% in baked clay beams: 1) deflection was decreased to 2.5 times, and 2) crack width was reduced to three times.
文摘Coal is used as a traditional fuel for firing of clay bricks in kilns. The cost of coal is high and is increasing continuously. This paper describes the effect of alternate fuels on compressive strength, water absorption and density of fired clay bricks. The alternate fuels used in this study were 1) rapeseed husk (Type I), 2) combination of sugarcane-bagasse, rice husk and used clothes (Type II) and 3) coal (Type III). The results show that compressive strength of bricks fired using Type I and Type II fuels was decreased to 11% and 7%, respectively, compared to those fired with coal. However, the values of water absorption and density of bricks fired with Type I and Type II fuels were almost same as exhibited by those baked with coal. This study shows that a saving of 25%, and 18% could be achieved when the bricks were fired using Type I and Type II fuels, respectively, compared to those fired with coal.
文摘Due to high cost of aggregates, cement and steel in plain regions of Pakistan, low income people are unable to get their houses constructed using Reinforced Cement Concrete (RCC). In this study, potential of baked clay as an economical material of building construction is investigated in order to replace normal concrete. For this purpose, compressive strength and tensile strength of baked clay fired at 1000℃ were determined. The results show that the compressive strength and tensile strength of baked clay are about 65%, and 80% more than those of corresponding values of normal concrete, respectively. This implies that by utilizing reinforced baked clay instead of RCC, saving of cement aggregates and reinforcing steel could be achieved.
文摘Construction of Reinforced Cement Concrete (RCC) houses is unaffordable for low income people living in plains of Pakistan because of high cost of cement and aggregates. In such regions, use of Reinforced Baked Clay (RBC) is considered to be a cheaper alternative for RCC. This paper presents structural behaviour of RBC beams. The results of RBC beams were compared with a control RCC beam of same size and reinforcement. Both types of the beams showed similar load deflection behaviour in pre-yield stage. Whereas, in post yield stage, the RBC beams showed comparatively more deflection as compared to the RCC beam. The ultimate load carrying capacity of the RBC beams was almost similar to that of the RCC beam. This study suggests that the RBC beams can be used economically instead of RCC beams without losing strength and safety of a building.
文摘Attempts are being made to utilize Reinforced Baked Clay (RBC) as a substitute of Reinforced Cement Concrete (RCC) for construction of low cost houses in plains of Pakistan. Since baked clay is considered to be more brittle as compared to concrete. Therefore, it is necessary to investigate how deflection and crack width of RBC beams subjected to impact loading are governed by amount of reinforcement. This paper presents the behaviour of RBC beams under drop weight impact loading. The beams were reinforced with two steel bars, one in compression zone and the other in tension zone. In group A beams, the diameter of steel bars was 12.7 mm, while the beams of group B were reinforced with steel bars of 15.8 mm diameter. The RBC beams were subjected to repeated impacts of a hammer of mass 21 kg falling from a height of 1000 mm. The results show that 1) three times reduction in deflection, and 2) 2.5 times decrease in crack width, were achieved in RBC beams by increasing the area of steel to 50%. In addition to this, all the RBC beams failed within nine blows of the hammer, irrespective of area of reinforcement.
文摘Reinforced Baked Clay (RBC) seems to be potential alternative of Reinforced Cement Concrete (RCC) for construction of low cost houses. In order to utilize RBC as a construction material for buildings, it is necessary to understand compression behaviour of baked clay. In this paper, relation between cube crushing strength and cylinder strength of baked clay is presented. For this purpose, clay beams were cast in a mould and compacted at a pressure of 6 MPa. The clay beams were dried and fired in a kiln at a temperature of 900?C. Cubes of 150 mm size were sawed from a baked clay beam. Cylinders of 150 mm diameter and 300 mm height were cut, from another baked clay beam, using core cutter machine. Both the cubes and cylinders were tested for compressive strength in Universal Testing Machine. The results showed that the cube crushing strength of baked clay was 25 MPa and the ratio of the compressive strength of the cylinders and the cubes was found to be 0.6. Suggestions for improvement of compressive strength of baked clay cylinders are also discussed.
文摘Some disadvantages associated with conventional brick masonry are: high cost of construction, lower compressive strength and less durability. In order to resolve these problems, a new technique of constructing walls using large size baked clay blocks is introduced. For this purpose, clay blocks of size 150 mm × 300 mm × 1980 mm were cast at a pressure of 6 MPa, and fired at a temperature of 700℃. In this paper, compressive strength and tensile strength of baked clay were investigated in order to find its suitability as a walling material for low cost houses. Cubes of 150 mm sides were tested in compression and the beams were tested in flexure. The results showed that compressive strength of baked clay cubes was found to be 10 MPa and tensile strength, in terms of modulus of rupture, was found to be 2.3 MPa. Since the baked clay blocks are larger in size than traditional bricks, it is inferred that the blocks could be used as a cheaper and stronger walling material.
基金Supported by Major Project of Wuhan Municipal Health Commission(WZ19A01)
文摘[Objectives]To optimize the processing technology of baked Rheum tanguticum carbon.[Methods]Firstly,the baking temperature and baking time were investigated by single factor,and the content of 5-hydroxymethylfurfural(5-HMF)was determined by HPLC.The main influencing factors of baking effect were baking temperature,baking time and tablet specifications.The L 9(34)orthogonal design experiment was carried out to optimize the processing technique of R.tanguticum carbon.[Results]The optimum processing technique was as follows:small-sized tablets,controlled oven baking temperature at(210±2)℃,and baking time of 20 min.[Conclusions]The optimum processing technique of R.tanguticum carbon is reasonable and feasible.Thus,this experiment can provide a certain reference for processing method and quality control of R.tanguticum carbon.
文摘Part baking of bread and frozen storage as the new methods have attracted a lot of attention due to an increase in shelf life and the availability of fresh bread at any time.Replacing traditional additives with natural gums such as plant gum for producing bread with long shelf life is considered as a major technological challenge in bakery industry.The present study aimed to evaluate the effects of 0,0.3%,and 0.5%concentrations of plant gums including Basil and Balangu,compared to guar gum at 0.4%on the physicochemical properties such as specific volume,extensibility,hardness,and color parameter,as well as sensory properties of part baked frozen bread.The results indicated adding gums to bread decreased in hardness and increased in specific volume,extensibility,color parameter and sensory properties.Based on the comparison between plant gums and guar,Basil and Balangu could improve volume,porosity,and sensory score more than guar against the guar which was more effective on moisture content and firmness of Barbari bread.The best results were obtained in the interaction between Basil and Balangu gums on 0.5%concentration.
基金This work was supported by a grant from Thailand Research Funding and Office of the Higher Education Commission,contract no.MRG6080261.
文摘Powder coating is an important process in the food industry,especially for snack foods such as potato chips,to create variety in food products.Electrostatic coating has been adopted in order to provide better transfer efficiency and lower the dust produced during coating.Studying the effect of electrode voltage on coating efficiency and evenness of baked potato chips using the developed electrostatic powder coating system was the main purpose of this research.Different types of NaCl(refined and table salts)were coated on baked potato chips at 0,30,40,50,60,and 70 kV.After coating with either refined or table salt,transfer efficiency,adhesion after coating,coating evenness and texture of samples were determined.Higher transfer efficiency,adhesion and coating evenness were observed when electrostatic coating was conducted at 30-50 kV.Most samples with higher transfer efficiency,adhesion and evenness were obtained after electrostatic coating.However,it did not significantly affect hardness of baked potato chips.
基金supported by Zhangjiang Laboratory,the SHINE R&D project(No.2017SHZDZX02)the SHINE projectthe National Natural Science Foundation of China(No.12125508).
文摘We report the world-leading performance of a 1.3 GHz cryomodule equipped with eight 9-cell superconducting radio-frequency cavities that underwent a medium-temperature furnace baking process.During continuous wave horizontal testing,these cavities achieved unprecedented average intrinsic quality factors of 4.0×10^(10)at 20 MV/m and 3.2×10^(10)at 29 MV/m,with no instances of field emission.The cryomodule demonstrates near-complete preservation of ultra-high quality factors and ultra-high accelerating gradients from vertical to horizontal testing,marking a significant milestone in continuous-wave superconducting radio-frequency accelerator technology.This letter presents the cryomodule development experience,includ-ing cavity preparation,cryomodule assembly,degaussing,fast cooldown,and performance testing.
基金supported by the Postdoctoral Innovation Project of Shandong Province (SDCX-ZG-202303090).
文摘This study investigated the effects of superheated steam(SS)treatment at different temperatures(120℃,150℃,180℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatment at 120℃ significantly enhanced the moisture content of broken rice flour(P<0.05).In contrast,treatments at 150℃ and 180℃ caused decrease of moisture content,amylose leaching,and reduction of damaged starch content.After SS treatment,the pasting properties of broken rice flour increased,along with the rising of storage modulus and loss modulus.The proportion of short chains(DP 6-12)in amylopectin increased from 29.42%to 34.80%(P<0.05),which could delay starch retrogradation.Compared with untreated ones,the SS-150 broken rice cakes showed a significantly higher specific volume(2.96 mL/g,P<0.05),more uniform cell structure,and lower hardness(1.66 N)and chewiness(10.22 mJ).After 7 days of storage,cakes from SS-treated rice flour(150℃ and 180℃)had significantly reduced hardness and chewiness.The study demonstrated that SS treatment could improve the properties of broken rice flour and enhance the quality of broken rice cakes,especially at 150℃ and 180℃.This study presents a method for improving the quality of broken rice flour and rice cakes using superheated steam treatment,addressing challenges related to poor flour characteristics and suboptimal cake quality.The findings offer technical and theoretical support for enhancing rice cake production,contributing to the comprehensive utilization of rice resources.
基金Supported by Heilongjiang Provincial Fruit Tree Modernization Agro-industrial Technology Collaborative Innovation and Promotion System Project(2019-13)。
文摘In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the influences of baking process parameters, such as baking time, surface heating temperature and bottom heating temperature, on the quality of the cookie were studied to optimize the baking process parameters. The results showed that the baking process parameters had obvious effects on the texture, color, deformation, moisture content, and temperature of the cookie. All of the roasting surface heating temperature, bottom heating temperature and baking time had positive influences on the hardness, crunchiness, crispiness, and the total color difference(ΔE) of the cookie. When the heating temperatures of the surfac and bottom increased, the diameter and thickness deformation rate of the cookie increased. However,with the extension of baking time, the diameter and thickness deformation rate of the cookie first increased and then decreased. With the surface heating temperature of 180 ℃, the bottom heating temperature of 150 ℃, and baking time of 15 min, the cookie was crisp and moderate with moderate deformation and uniform color. There was no burnt phenomenon with the desired quality. Research results provided a theoretical basis for cookie manufactory based on food 3D printing technology.
文摘The study investigates the effects of pre-strain on the bake hardenability and precipitation behavior of Al-Mg-Si automotive body sheets. The scanning electron microscopy, transmission electron microscopy, tensile test, Vickers hardness test, and differential scanning calorimetry were conducted for the purpose. It was found that the pre-strain treatment partially inhibits the natural aging hardening effect but cannot completely eliminate it. The pre-straining significantly enhances the bake hardening effect, with the 5% pre-strain sample showing the highest increase in yield strength and hardness. The formation of fine β" precipitates and dislocation structures contribute to the observed strengthening. Additionally, the study highlights the importance of optimizing pre-strain levels to achieve the best balance between strength and ductility in bake-hardened aluminum alloys.
文摘This paper investigated an experimental method for bake hardening properties, a technique for deriving the true stress-strain curves after reaching the maximum load, and a constitutive equation considering both work hardening and bake hardening in order to apply the work hardening occurring in the forming process of parts and the bake hardening induced in the baking process to an automotive crash simulation. A general bake hardening test is that a pre-tensioned specimen is baked and then the same specimen is tensioned again without any further treatment. For a bake hardening test of automotive steel with a tensile strength of 1.2 GPa or more, fractures often occur in curvature section outside, an extensometer due to the difference in the material strength caused by non-uniform bake hardening. This causes a problem in that the bake hardening properties cannot be obtained. In this paper, to prevent curvature fracture, tensile specimens were re-machined in the uniformly deformed region of large specimens subjected to pre-strain, and the re-machined specimens with uniform strength in all regions were re-tensioned. In the bake hardening test of ultra-high strength steels with a tensile strength of 1 GPa or more, shear band fractures occur when the pre-strain is large. This makes it impossible to obtain a true stress-strain curve because there is no uniformly deformed region under a tensile test. To overcome this problem, a new method to calculate the true stress-strain curve by comparing experimental results and the load calculated by the local strain obtained from digital images was developed. This method can be applied not only where shear band deformation occurs, but also in necking deformation, and true stress-strain curves for strains up to 2 - 3 times the uniform elongation can be obtained. A new constitutive equation was developed since an appropriate hardening model is required to simultaneously apply the work hardening and the bake hardening to the simulation. For the newly developed model, the user material subroutine of LS-Dyna was configured, and the simulation was performed on the single hat specimens with pre-strain. When both work hardening and bake hardening were considered, there was a significant increase in absorbed energy compared to when only work hardening was considered. This means that both work hardening and bake hardening should be considered in the car crash simulations to enhance the accuracy of the simulation.
基金Project(2014DFA51270)supported by the International Science and Technology Cooperation Program of ChinaProject(51421001)supported by the Foundation for Innovative Research Groups of the National Natural Science Foundation of China
文摘The influences of high temperature pre-straining (HT-PS) on the natural aging and bake hardening of Al?Mg?Si alloys were investigated by Vickers microhardness measurements, differential scanning calorimetry (DSC) analysis and transmission electron microscopy (TEM) characterization. The results show that pre-straining at 170 °C immediately after quenching can effectively resolve the rather high T4 temper hardness caused by the conventional room temperature (RT) pre-straining treatment, and give a better bake hardening response (BHR) after paint-bake cycle. HT-PS 7% at 170 °C for 10 min is chosen as the optimum process as it provides lower T4 temper hardness and better BHR. The simultaneous introduction of dislocations and Cluster (2) can significantly suppress the natural aging and promote the precipitation of β″ phase, and reduce the effects of deformation hardening by dynamic recovery.
