Pigeon peas, a type of pulse, have immense nutritional potential to improve health in arid and semi-arid regions. However, unlocking this potential relies heavily on understanding their technological properties, such ...Pigeon peas, a type of pulse, have immense nutritional potential to improve health in arid and semi-arid regions. However, unlocking this potential relies heavily on understanding their technological properties, such as hydration rate, volumetric expansion, and cooking time. These properties directly influence processing, accessibility, and acceptability as a food source. However, there is limited information on technological properties of improved varieties. The study aimed to determine technological properties of improved pigeon pea varieties grown in Machakos County. Seven improved pigeon peas varieties namely: KARI Mbaazi 1, KARI Mbaazi 2, ICEAP 00850, KAT 60/8, Mituki, Egerton Mbaazi 1, Egerton Mbaazi 2 and ICEAP 00554 (control variety) were used in this study. These varieties were tested for water absorption capacity (WAC), volumetric expansion, density, cooking time (CT) and total soluble solids (TSS) in the broth. The experiment was arranged in a Completely Randomized Design (CRD) replicated three times. Data analysis was conducted using SAS software version 9.1.3 (SAS, 2006). Means separation was done using Tukey’s honestly significant difference (HSD) at 95% Confidence Level. There were significant differences in water absorption capacity (WAC), volumetric expansion, density, TSS, and CT among the improved varieties (p p < 0.05). KARI Mbaazi 2 exhibited the greatest volumetric expansion after cooking (VEAC) at 11%. Additionally, control variety recorded the highest water absorption capacity (125.48%), which was significantly greater compared to the improved pigeon pea varieties. Cooking time in minutes was shortest for Mituki (46.0) and KAT 60/8 (55.7) and longest for both KARI Mbaazi 1 and ICEAP00850 at 160 minutes. All the varieties showed high TSS ranging from 10.5 to 26.7% indicating the potential to select varieties with desired flavour profiles. Improved pigeon pea varieties (Mituki and KAT60/8) displayed desired technological properties alongside the control variety. These findings inform the specific culinary applications and nutritional needs which enhance utilisation of pigeon peas as food. Further research is needed to determine the impact of the technological properties on the digestibility and glycaemic index of pigeon peas.展开更多
The increase in wood and wood-based products in the construction and furniture sectors has grown exponentially,generating severe environmental and socioeconomic impacts.Particleboard panels have been the main cost-ben...The increase in wood and wood-based products in the construction and furniture sectors has grown exponentially,generating severe environmental and socioeconomic impacts.Particleboard panels have been the main cost-benefit option on the market due to their lightness and lower cost compared to solid wood.However,the synthetic adhesives used in producing traditional particleboard panels cause serious harm to human health.Developing particleboard panels with fibrous waste and natural adhesives could be a sustainable alternative for these sectors.The work aimed to create particleboards with fibrous wastes from the pseudostem of the banana tree(Musa paradisiaca)and different proportions of the natural adhesive cassava starch-CS in replacement of synthetic adhesive urea-formaldehyde-UF.Five experimental groups were manufactured with banana trees and different percentages of UF and CS adhesives,namely(100UF–0%CS),(50%UF–50%CS),(30%UF–70%CS),(10%UF–90%CS)and(0%UF–100%CS).The particleboards had their physical-mechanical properties determined.The apparent density values did not show significant variation between the assessed treatments.Regarding the water absorption and thickness swelling,the best performances were observed for the panels made without the addition of CS(100%UF).For the mechanical properties of static bending strength and Janka hardness,it was identified that adding up to 50%CS did not interfere with the quality of the panels.These analyses show that the particleboard panels produced with wastes of the banana tree bonded with natural CS adhesivemay be an economically viable and environmentally correct alternative,positively strengthening the development of sustainable strategies.展开更多
Continuous casting of thin slabs is a key state project for 7th and sth five -year plans. On thebasis of foundamental works , CISRI condueted the tests of 102 heats in Lanzhou Steel Works in the periodof January 1991-...Continuous casting of thin slabs is a key state project for 7th and sth five -year plans. On thebasis of foundamental works , CISRI condueted the tests of 102 heats in Lanzhou Steel Works in the periodof January 1991- June 1992. Three slab assortments of 50× 900 mm . 70 × 900 mm , 70 × 500 mm were ex-amined. In June of 1992, 412 t steel of 46 heats were cast with the efficiency of 91. 3 %. This. result meetsthe requiremeni of the state in this period. The mould, hedt transfer . casting technology and factors influ-encing slab’s qualities are investigated as well.展开更多
Mg matrix composites with SiC particles ranging from 5vol%-25vol% were prepared using stirring casting method. Die casting, squeezing casting, and extrusion were applied for inhibiting or eliminating the defects such ...Mg matrix composites with SiC particles ranging from 5vol%-25vol% were prepared using stirring casting method. Die casting, squeezing casting, and extrusion were applied for inhibiting or eliminating the defects such as gas porosity and shrinkage void. Through die casting and squeezing casting, most of the defects in Mg matrix composites could be eliminated, but the mechanical properties were improved limitedly. On the other hand, after hot extrusion, not only most of the defects of as-cast composites ingots were eliminated, but also the mechanical properties were improved markedly. With the addition of SiC, the tensile strength, yield strength and elastic modulus of as extrusion SiCp/AZ61 composites increased remarkably, and the elongation decreased obviously.展开更多
In this paper, to meet the needs of studying work of dynamic mechanical properties of welded joint, the dynamic mechanical properties of welded joint were measured by means of SHPB(Split Hopkinson Pressure Bar).The dy...In this paper, to meet the needs of studying work of dynamic mechanical properties of welded joint, the dynamic mechanical properties of welded joint were measured by means of SHPB(Split Hopkinson Pressure Bar).The dynamic mechanical property's curves of every part of welded joint were obtained. For studying the dynamic behavior of mechanical heterogeneity of welded joint, important data were offered. The method of test creates a new way of studying dynamic mechanical properties of welded joint.展开更多
<span style="font-family:Verdana;">The technological properties of the curing conditions for unsaturated polyesters synthesized on the basis of the alcoholysis products of secondary polyethylene tereph...<span style="font-family:Verdana;">The technological properties of the curing conditions for unsaturated polyesters synthesized on the basis of the alcoholysis products of secondary polyethylene terephthalate and unsaturated polyesters used in the production of fiberglass pipes were studied. It is shown that unsaturated polyesters synthesized on the basis of alcoholysis products can completely replace imported resins of grades 196 and 196A in the production of fiberglass pipes.展开更多
Background/Objective:Nanotechnology is a recent technology,but its application to meat preservation is limited.Materials and Methods:The silver bio-nanoparticle was sythensized from the extract of pawpaw and 1 mM solu...Background/Objective:Nanotechnology is a recent technology,but its application to meat preservation is limited.Materials and Methods:The silver bio-nanoparticle was sythensized from the extract of pawpaw and 1 mM solution of silver nitrate using standard method.Meat samples were treated with solutions containing 10%-20%silver bio-nanoparticle suspension and were kept for 2,4 and 6 h.Protein,crude fat,ash,weight loss,water loss,solid gain,absorbed silver ion,bacterial count and sensory characteristics were determined using standard methods.Results:The protein,crude fat,ash,weight loss,water loss,solid gain,absorbed silver ion and total plate count varied from 21.63%-30.89%,3.71%-4.21%,1.55%-3.98%,0.04 to 0.25 g,0.42-0.84,0.38-0.62,18.00-48.42μg/mL and 2.74×105-1.39×10^(11) cfu/g respectively.The results showed that qualities of meat were positively affected by silver bionanoparticle treatment.Conclusion:Meat treated with10%of silver bio-nanoparticle concentration for 4 h had the best quality.展开更多
文摘Pigeon peas, a type of pulse, have immense nutritional potential to improve health in arid and semi-arid regions. However, unlocking this potential relies heavily on understanding their technological properties, such as hydration rate, volumetric expansion, and cooking time. These properties directly influence processing, accessibility, and acceptability as a food source. However, there is limited information on technological properties of improved varieties. The study aimed to determine technological properties of improved pigeon pea varieties grown in Machakos County. Seven improved pigeon peas varieties namely: KARI Mbaazi 1, KARI Mbaazi 2, ICEAP 00850, KAT 60/8, Mituki, Egerton Mbaazi 1, Egerton Mbaazi 2 and ICEAP 00554 (control variety) were used in this study. These varieties were tested for water absorption capacity (WAC), volumetric expansion, density, cooking time (CT) and total soluble solids (TSS) in the broth. The experiment was arranged in a Completely Randomized Design (CRD) replicated three times. Data analysis was conducted using SAS software version 9.1.3 (SAS, 2006). Means separation was done using Tukey’s honestly significant difference (HSD) at 95% Confidence Level. There were significant differences in water absorption capacity (WAC), volumetric expansion, density, TSS, and CT among the improved varieties (p p < 0.05). KARI Mbaazi 2 exhibited the greatest volumetric expansion after cooking (VEAC) at 11%. Additionally, control variety recorded the highest water absorption capacity (125.48%), which was significantly greater compared to the improved pigeon pea varieties. Cooking time in minutes was shortest for Mituki (46.0) and KAT 60/8 (55.7) and longest for both KARI Mbaazi 1 and ICEAP00850 at 160 minutes. All the varieties showed high TSS ranging from 10.5 to 26.7% indicating the potential to select varieties with desired flavour profiles. Improved pigeon pea varieties (Mituki and KAT60/8) displayed desired technological properties alongside the control variety. These findings inform the specific culinary applications and nutritional needs which enhance utilisation of pigeon peas as food. Further research is needed to determine the impact of the technological properties on the digestibility and glycaemic index of pigeon peas.
基金financed by“Conselho Nacional de Desenvolvimento Cientifico e Tecnologico”(CNPq)and“Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior”(CAPES)-Finance Code 001.
文摘The increase in wood and wood-based products in the construction and furniture sectors has grown exponentially,generating severe environmental and socioeconomic impacts.Particleboard panels have been the main cost-benefit option on the market due to their lightness and lower cost compared to solid wood.However,the synthetic adhesives used in producing traditional particleboard panels cause serious harm to human health.Developing particleboard panels with fibrous waste and natural adhesives could be a sustainable alternative for these sectors.The work aimed to create particleboards with fibrous wastes from the pseudostem of the banana tree(Musa paradisiaca)and different proportions of the natural adhesive cassava starch-CS in replacement of synthetic adhesive urea-formaldehyde-UF.Five experimental groups were manufactured with banana trees and different percentages of UF and CS adhesives,namely(100UF–0%CS),(50%UF–50%CS),(30%UF–70%CS),(10%UF–90%CS)and(0%UF–100%CS).The particleboards had their physical-mechanical properties determined.The apparent density values did not show significant variation between the assessed treatments.Regarding the water absorption and thickness swelling,the best performances were observed for the panels made without the addition of CS(100%UF).For the mechanical properties of static bending strength and Janka hardness,it was identified that adding up to 50%CS did not interfere with the quality of the panels.These analyses show that the particleboard panels produced with wastes of the banana tree bonded with natural CS adhesivemay be an economically viable and environmentally correct alternative,positively strengthening the development of sustainable strategies.
文摘Continuous casting of thin slabs is a key state project for 7th and sth five -year plans. On thebasis of foundamental works , CISRI condueted the tests of 102 heats in Lanzhou Steel Works in the periodof January 1991- June 1992. Three slab assortments of 50× 900 mm . 70 × 900 mm , 70 × 500 mm were ex-amined. In June of 1992, 412 t steel of 46 heats were cast with the efficiency of 91. 3 %. This. result meetsthe requiremeni of the state in this period. The mould, hedt transfer . casting technology and factors influ-encing slab’s qualities are investigated as well.
基金Funded by the Program for New Century Excellent Talents in University(NCET-12-1040)the National Natural Science Foundation of China(Nos.50901048 and 51174143)+2 种基金the Key Project of Chinese Ministry of Education(No.2012017)the Program Foundation of Ministry of Education of China(No.20101402110008)Natural Science Foundation of Shanxi(No.2010021022-5)
文摘Mg matrix composites with SiC particles ranging from 5vol%-25vol% were prepared using stirring casting method. Die casting, squeezing casting, and extrusion were applied for inhibiting or eliminating the defects such as gas porosity and shrinkage void. Through die casting and squeezing casting, most of the defects in Mg matrix composites could be eliminated, but the mechanical properties were improved limitedly. On the other hand, after hot extrusion, not only most of the defects of as-cast composites ingots were eliminated, but also the mechanical properties were improved markedly. With the addition of SiC, the tensile strength, yield strength and elastic modulus of as extrusion SiCp/AZ61 composites increased remarkably, and the elongation decreased obviously.
文摘In this paper, to meet the needs of studying work of dynamic mechanical properties of welded joint, the dynamic mechanical properties of welded joint were measured by means of SHPB(Split Hopkinson Pressure Bar).The dynamic mechanical property's curves of every part of welded joint were obtained. For studying the dynamic behavior of mechanical heterogeneity of welded joint, important data were offered. The method of test creates a new way of studying dynamic mechanical properties of welded joint.
文摘<span style="font-family:Verdana;">The technological properties of the curing conditions for unsaturated polyesters synthesized on the basis of the alcoholysis products of secondary polyethylene terephthalate and unsaturated polyesters used in the production of fiberglass pipes were studied. It is shown that unsaturated polyesters synthesized on the basis of alcoholysis products can completely replace imported resins of grades 196 and 196A in the production of fiberglass pipes.
文摘Background/Objective:Nanotechnology is a recent technology,but its application to meat preservation is limited.Materials and Methods:The silver bio-nanoparticle was sythensized from the extract of pawpaw and 1 mM solution of silver nitrate using standard method.Meat samples were treated with solutions containing 10%-20%silver bio-nanoparticle suspension and were kept for 2,4 and 6 h.Protein,crude fat,ash,weight loss,water loss,solid gain,absorbed silver ion,bacterial count and sensory characteristics were determined using standard methods.Results:The protein,crude fat,ash,weight loss,water loss,solid gain,absorbed silver ion and total plate count varied from 21.63%-30.89%,3.71%-4.21%,1.55%-3.98%,0.04 to 0.25 g,0.42-0.84,0.38-0.62,18.00-48.42μg/mL and 2.74×105-1.39×10^(11) cfu/g respectively.The results showed that qualities of meat were positively affected by silver bionanoparticle treatment.Conclusion:Meat treated with10%of silver bio-nanoparticle concentration for 4 h had the best quality.
